My Singapore Kitchen........

Sardine/Mathy Fry

2012-02-18T11:34:00.000+08:00

Ingredients:

Sardines- 10(cleaned and sliced)

Chilly powder- 1 tbsp

Turmeric pwd - 1/4 tsp

Salt- 3/4 tsp

Garlic - 4 crushed

Curry leaves- few spring

Oil- 1/2 cup

Method:

Apply the masala powder and salt and keep them marinated for 10 minutes.

Heat oil in a kadai and fry them in two batches until crispy adding two crushed garlic and curry leaves.

Drain into paper towels and serve along with rice and curry.

Basic Vanilla Cup Cake- 1

2012-02-17T09:13:00.000+08:00

I have been receiving many requests to post basic vanilla cakes. This is the recipe that I used many years ago and still using to make beautiful and soft cupcakes. Got the recipe from Fina my sister-in-law. She is a wonderful cook. Luckily I had noted her recipe in my recipe book few years back.

Ingredients: (Yields 12 mini cupcakes)
Plain flour- 1 cup
Butter- 100 grams (at room temperature
Eggs-2
Sugar- 1 cup( I use only 3/4 cup)
Vanilla essence- 1 tsp
Baking powder- 1/2 tsp
Salt- 1/2 tsp(optional- to be used if using unsalted butter)
Jumbo Raisins- 12 (Original recipe does not call for it)

Method:
Powder the sugar.
Beat the butter and sugar until light and fluffy.
Add in eggs one at a time.
Add in the sifted flour, baking powder and salt in two additions.
Add in the vanilla and pour into 12 paper cups. Top with a raisin.
Bake in a preheated oven at 180 degree C for 15-20minutes.
Cool in wire rack completely before storing them.

Sesame Sugee (eggless)

2012-02-16T09:00:00.000+08:00

Ingredients:

All purpose flour- 2 cups
Sugar- 1/4 cup(powdered)
salt- 1/4 tsp
Ghee- 3 tbps ( can be replaced with oil , but if using ghee it gives a very good flavour and crunchiness)
Olive oil- Acc to requirement (1/2 cup or more) can use canola or sunflower oil.
Vanilla essence- 1 tsp
Black Sesame/ Ellu - 1/4 cup
Baking Powder- 1 tsp

Method:

Mix all the ingredients together. The correct consistency of the ball is, it can be rolled out but if you apply a bit more pressure it will break. Don't make it too oily. Add oil according to your requirement only. Make small balls of the size of a marble.
Place the balls in the baking sheet at least 1 cm apart. Bake at 180 degree C for 18-20 minutes.
Makes 40-45 numbers depending on the size in a single batch.

The cookies will crack little on top, but don't worry this is quite normal. Cool completely and store in an air tight container. Can remain for 2 weeks outside, but will get finished off very soon.

Date and Nuts Bar

2012-02-15T17:24:00.000+08:00

A very easy healthy snack. No cooking or baking required. No sugar or flavouring added, just all the natural goodness.

Ingredients:

Dates- 250 grams
Almond- 3/4 cup
Walnuts- 1/4 cup
Raising- 2 tbsp (optional)
Salt- 1/8 tsp
Coco powder- 1 tbsp

Method:

Using a blender or a food processor crush the nuts and transfer to a bowl.
Remove the seeds and pulse the dates and raisins until it forms a soft ball..
Add to the crushed nuts. Add the remaining ingredients and knead to form a firm dough.
Place the mixture in a cling foil and using a rolling pin flatten it out.
Slice them and can be stored in the fridge for 2 weeks.

Eggless Vanilla Cupcakes

2012-02-14T14:09:00.001+08:00

Ingredients:

Plain Flour- 1 cup

Milk- 3/4 cup

Vegetable oil/ Melted butter- 1/4 cup

Vinegar- 2 tsp

Salt- 1/4 tsp

Sugar- 3/4 cup

Baking powder- 3/4 tsp

Baking soda- 1/4 tsp

Vanilla essence- 1.5 tsp

Method:

Sift the flour, powdered sugar, baking powder, baking soda and salt into a large bowl.

Make a well in the middle and mix in the milk, oil, vinegar and essence.

Pour into 12 cupcake liners and bake in a preheated oven at 180 degree for 15-20 minutes.

Decorate if desired. I have used a ready made frosting.

Potato and Prawn Curry

2012-02-13T11:36:00.003+08:00

I love this combination very much. My mom made this last time when she came here in Singapore. I was craving for it yesterday and immediately called my mom for the recipe. Its very simple yet very yummy. Goes well with rice, chapathy or appom.

Ingredients:

Potato- 2 big

Small Pwarns cleaned- 3/4 cup

Green Chilly- 1

Curry leaves- 2 spring

Onion chopped- 1 medium.

Masala to grind to a paste:

Chilly powder- 1 tbsp

Corainder powder- 1-1/2 tsp

Turmeric- 1/4 tsp

Tomato- 1/2

Shallots/ Kochully- 2

Garlic- 2

Tamarind pulp- 2 tsp

Oil- 1 tsp

Method:

Pressure cook the potatoes with the skin and then once its cooked, remove the skin and cube it.

Add 2 cups water to a curry pot and add in the chopped onions, curry leaves, green chilly and salt to taste.

Once it begins to boil add the prawns and the potato.

Cover and simmer for 5 minutes until the prawns are cooked.

Add the grinded masala,tamarind pulp and cook for further 5 -10 minutes until the gravy is thick.

Add a tsp of oil and switch off the flame.

Serve immediately.

Masala Dosa

2012-02-11T21:36:00.000+08:00

Masala Dosa is my favorite since childhood days. I was craving for some and immediately gave it a try. I will explain once again the dosa batter that I make, even though I have explained it earlier. Since I am using new proportions here and I use a mixer grinder/ blender to make the batter.

My son drew the picture in the background and he immediately brought them when I was clicking the photos.

Ingredients:

Dosa Batter:

Urad dal- 1/2 cup

Parboiled rice- 1 cup

Raw Rice/ Pachari- 1 cup

Cooked Rice- 1 cup

Salt- 1 tsp

Method:

Wask and soak the dal and the rice together for 4-6 hours.

Blend in two to three batches the soaked items and later the cooked rice. Use the water used for soaking during grinding.

Add salt and mix and allow it to ferment and double in size for 5-6 hours and keep the batter in the fridge.

Masala Filling:

Potato- 2

Onion- 2 small

Garlic- 2

Ginger- 1 very small piece

Green Chilly- 4

Carrot- 1 big grated

Green Peas- 1/4 cup(optional)

Curry leavers- 2 spring

Coriander leaves chopped- 2 tbsp

Oil- 1 tbsp

Turmeric pwd- 1/4 tsp

Mustard Seeds- 1/2 tsp

Method:

Pressure cook the washed potatoes cut into two for 2-3 whistles.

Remove the skin and give a good mash.

Heat oil in a pan or kadai.

Add mustard and when it splutters add the mustard seeds followed by the curry leaves.

Add in the grated ginger garlic and the chopped green chillies.

Add turmeric and salt and saute for 5-8 minutes.

Add 1/2 cup water and add the green peas and cook for further 5 minutes.

Add in the grated carrots and the potatoes and sprinkle the coriander leaves.

Give a good stir and switch off the flame.

Red Chutney:

Coconut scraped- 1/2 cup

Chilly pwd- 1/2 tsp

Dry Chilly- 3-4

Shallots/ Kochully- 2

Tamarind- 1 small piece

Salt- 1/4 tsp

Curry leaves- 2 spring

Roasted chana dal/ Pottukadala- 2 tsp

Method:

Blend everything to a fine paste by adding few drops of water.

Green Chutney:

Coconut- 1/2 cup

Roasted chana dal/ Pottukadala- 2 TBSP

Garlic- 1

Green Chilly- 1

Coriander leaves- 2 tbsp

Salt- to taste

Method:

Blend everything to a smooth paste by adding enough water.

For tempering: heat 1 tsp oil and add 1/4 tsp mustard and 1 spring curry leaves.

Add to the chutney and mix well.

To make the Masala Dosa:

Heat the griddle and smear with oil using a kitchen towel paper.

Pour 1/4 cup of the batter in the middle and using circular motion spread to form a big circle.

Pour 1 tsp of oil and allow it to get browned.

Apply a tsp of red chutney on the dosa and keep 1-2 tbsp of the masala filling.

Take one end and cover the filling and overlap the second end.

Take out from the tawa and serve immediately with sambar and chutney.

Pepper Rasam

2012-02-09T15:12:00.000+08:00

My mother makes the best Rasam ever. When she came over here to Singapore I learnt this special pepper rasam from her. Rasam is good for digestion and helps get relief from cold.

Ingredients:

Pepper corns- 1 tbsp
Cumin Seeds- 1/4 tsp
Garlic- 4-5
Ginger- 1 very small piece
Green Chilly- 1
Shallots- 2
Curry leaves- 1 spring
Mustard- 1/2 tsp
Oil- 2 tsp
Turmeric- 1/4 tsp
Tomato- 2 small
Coriander leaves- 2 stem.
Hing- 1/4 tsp
Tamarind- 1 small lemon size.
Salt- to taste

Method:

Heat oil in a curry pot.
Using a mortar and pestle smash the pepper and cumin followed by the garlic, ginger, green chilly and the shallots.
When the oil is hot add the mustard and curry leaves. When it splutters add in the mashed items and the turmeric powder and saute until fragrant.
In the mortar smash the tomato which is chopped and followed by the coriander stems.
Add this to the clay pot and saute until its soft and mushy.
Add the hing powder.
Add half cup water to the tamarind and squeeze the juice.
Add it to the pot and add 2-3 more cups of water and salt to taste.
Add in the chopped coriander leaves.
Cover and allow to simmer for 5 minutes.

Rainbow Cake

2012-02-08T15:23:00.001+08:00

Plain flour- 2 cups
Egg- 5 small
Sugar- 1 cup+4 tbsp
Oil- 3/4 cup + 2tbsp
Vanilla essence- 1 tbsp
Milk- 1 cup
Baking powder- 1tbsp
Colours- few drops each (pink, orange, yellow, green, blue, violet)

Method:

Beat the egg and sugar for 5 minutes in a stand mixer until it becomes pale and fluffy.
Sift the flour, baking powder and salt and keep it ready.
Add the milk and the oil to the egg mixture and mix gently. I usually run the kitchen aid at its slowest speed.
Add in the flour few at a time until well incorporated.
Finally add in the vanilla.
Separate into 6 bowls and add few drops of the colour and mix.
Grease a 9inch baking pan with oil and pour the violet followed by the other colours and bake in a preheated oven for 40-50 minutes at 180 degreeC.
Remove the cake tin from the oven when a tooth pick inserted in it comes out clean.
Allow to cool down a bit and then remove onto a wire rack to cool down completely.

Cup Buns with Paneer Masala Filling.

2012-02-02T09:24:00.000+08:00

Soft and fluffy cup buns with a spicy paneer masala filling.. Made these for a vegetarian friend of mine. She enjoyed them very much and had asked me for the recipe.

Recipe coming soon....

Oats pancake

2012-01-30T07:42:00.000+08:00

A very simple and healthy break fast option.

Ingredients:

Rolled Oats- 3/4 cup (powder it in a blender)
Wheat flour/Atta- 1/4 cup
Baking powder- 1.5 tsp
Egg- 1
Milk- 1 cup
Salt- 1/4 tsp
Butter- 10 grams
Vanilla essence- 1/2 tsp.

Method:

Heat the milk and when its warm switch it off and add in the butter. Do not heat the milk too much.
When the butter melts completely add in the egg and whisk it completely.
Add in powdered oats mixed with wheat flour, salt and baking powder together with the vanilla essence.
Mix everything together and add in water to get the right consistency.
Heat a griddle or non stick pan and pour 1/4 cup of the batter.
Flip when one side is firm and cook both the sides.
Serve immediately with a dollop of butter and maple syrup.

Lemon Ginger Sarbath

2012-01-26T09:00:00.000+08:00

Ingredients:

Sugar- 4 cups
Water- 1 cup
Lemon Juice- 11/4 cups (5-6 big lemons)
Ginger Juice- 1/4 cup (freshly squeezed without adding water)approximately 180 grams of fresh ginger

Method:

Double boil lemon and ginger juice over a pan of simmering water until its very hot.
Melt sugar and water and boil to get one string consistency.
Add the heated lemon ginger juice to the sugar concentrate.
Pour into cleaned and dried glass bottles.
Allow to cool completely and store in fridge.
Can be kept upto 6 months in fridge.
To prepare the drink mix 1/8cup concentrate with 3/4 cup water or as per taste.
Add in some ice cubes and its ready.

Four Layer Pudding with Blueberry Jelly (eggless)

2012-01-19T08:30:00.000+08:00

I had this in my cousin's place when we went to Abu Dhabi. Got the basic idea of it and gave it a try. Its easy to make and very easy to impress your guests too.

As I have mentioned its 4 layered.

The first layer is a biscuit base where I have used some Marie biscuits.

The second layer is made of semolina, gelatine and milk.

The third layer is the milk pudding and finally the top layer which is freshly made with blueberries and gelatine.

You can see the 4 layers in the picture below.

Ingredients:

Milk- 800ml
Semolina- 3 tbsp
Sugar- 2tbsp
Gelatine- 4 tbsp
Marie biscuits- 3/4 packet
Butter- 2 tbsp
Condensed milk- 1 tin
Sugar- 1/4 cup
Vanilla essence- 1 tsp
Blueberries- 125 grams
Lemon Juice- 1 tsp

Method:
To make the blueberry jelly.
Boil the blueberries with 1 1/4 cup water for 5 minutes.
Squeeze out the pulp through a strainer and there should be 1 cup of liquid.
Soak the gelatine in 1/2 cup water and heat it so that it melts completely.Keep it aside for later use.
Add in the 1/4 sugar to the blueberry and bring it back to boil.
Switch off the flame and add in the lemon juice and 2 tbsp of the melted gelatine. Keep it aside.

For the biscuit layer.
Powder the biscuits with the butter in a blender and press down firmly on to a rectangular baking pan or any glass pan.
Allow to set for 10 minutes in the fridge.

Semolina Layer:
Cook the semolina with half cup water and add the sugar when it becomes thick.
Pour one cup of the below milk pudding into it.
Pour the cooled semolina layer over the biscuits and allow to set for 15 minutes in the fridge.

Milk pudding layer:
Mix the milk with the condensed milk and vanilla essence. I never boil the milk as I use UHT milk.
Add in the melted gelatine.
Pour the milk pudding on top of the semolina layer and allow to set for half an hour in the fridge.

Finally pour the blueberry jelly on top and set completely. Serve and impress your guests.

Hot and Spicy Chilly Crab

2012-01-16T10:00:00.000+08:00

I have prepared crabs in different forms, like the Naadan Kerala Style Roast(Nyandu roast) , Kerala style Crab Curry, Pepper crab and chilly crab. But have never updated any recipe so far. Here I have tried a new version of hot and spicy chilli crab. It was an instant super hit and everyone liked it very much. Its much easier compared to the other method. I have used flower crabs for this recipe.

Ingredients:

Flower Crab- 2 big (600-700 grams)
Onion diced- 1
Red Jalapenoes- 5
Garlic- 5
Ginger- 1 inch piece
Pepper sauce- 1 tbsp (can use freshly ground pepper powder + 1 tbsp soya sauce)
Birds eye chilly- 3 (to make it extra spicy)
Butter- 1 tbsp
Oil- 1 tbsp

Method:

Make a paste of the chillies, ginger and garlic and keep it ready.
Heat oil in a wide skillet and add the butter and oil.
Add in the diced onions and saute until translucent.
Add in the grounded paste and saute until the raw smell disappears.
Add in the pepper sauce and one cup water and add salt to taste.
Add in the cleaned and diced crabs and cover and cook until the gravy is thick and coats the crab well. (I will later post the process of cleaning the crabs)
Serve hot with any bread or rice.

Sukhiyan

2012-01-16T07:00:00.000+08:00

Moong beans cooked and mixed with coconut and jaggery, formed into balls and then batter fried to golden colour. Its a wonderful tea time snack.
Ingredients:

Moong beans/ Cherupaya parippu- 1 cup
Coconut- 3/4 cup grated
Jaggery- 1 cup grated
Cardamom powder- 1/2 tsp

For the batter:

Plain flour- 1.5 cups
Rice flour- 1 tbsp
Turmeric pwd- 2 pinches
Salt - to taste

Method:

Wash and soak the moong beans for 4 hours.
Pressure cook the beans with half cup water and a bit of salt.
After two whistles switch off the flame and allow the pressure to release by itself.
Open and check if its cooked but it must not be mushy.
Add in the remaining ingredients and form balls.
Make a batter with the ingredients by adding water.
Dip the balls and fry in hot oil. Cook until the outer coating has turned golden brown.
Drain into paper towels and serve along with tea or coffee.

Chicken Puffs with home made Puff Pastry

2012-01-13T11:05:00.000+08:00

I always wanted to try home made puff pastry dough and finally found the time to do so.. It was worth the try.
I will update the puff pastry making later because I still need to edit some more photos. For the time being here goes the yummy Chicken filling that I made.

Ingredients:

Cooked and shredded chicken- 2 cups
Onion- 1 big chopped
Ginger- 1 small piece
Garlic- 3
Pepper- 1tsp
Green chilly- 2 chopped(optional)
Chilly pwd- 1/2 tsp(optional)
Turmeric pwd- 1/4 tsp
Oil- 2 tbsp
Curry leaves- 2 spring
Salt- to taste
Egg- 1 (for wash)

Method:

Cook the chicken with salt and 1/8 tsp turmeric and shred it. Keep it aside.
Crush the pepper corns and keep it aside.
Next pound the ginder garlic.
Heat oil in a kadai and add the ginger garlic paste.
After its aromatic add in the chopped onions and curry leaves. Saute for 5 minutes.
Add in the masala powders and add salt to taste.
Switch off the flame and allow it to cool down before filling.

Prepare the filling and bake in preheated oven for 10-15 minutes after applying the egg wash.

Squid/Calamari/Kanava Fry

2012-01-10T06:00:00.000+08:00

This is a very simple method of making a Kerala style Kanava Fry. Here I have used my clay pot to prepare it so that you get the authentic taste of it.
Ingredients:

Squid/ Kanava- 500 grams
Chilly powder- 1 tbsp
Pepper pwd- 3/4 tsp
Turmeric pwd- 1/2 tsp
Fennel pwd- 1/2 tsp
Ginger/ garlic grated- 1 tbsp each
Shallots/ Kochully - 5 chopped
Coconut oil- 1/8 cup
Curry leaves- 1 spring

Method:

Clean and wash the squid. Cut them into small cubes or you can cut them round.
Mix all the remaining ingredients except oil and curry leaves.
Pour 1/4 cup water and add salt to taste.
Cook until all the water evaporates and the masala coats the squid slices. Takes about 15-20 minutes in low flame.
Pour oil and the add the curry leaves to it and cook in medium flame for another 5-6 minutes until the masala get aromatic and coats the squid very well.

Eggless doughnuts

2011-12-20T07:00:00.000+08:00

I have already made egg-less doughnuts before, but this one is my experiment using the water roux method and it turned out to be super yummy and chewy and moreeover its egg-less too.

Ingredients:
Water roux

Plain flour- 2 tsp.
Water- 1/2 cup
Mix them together until no lumps are there and cook to get a custard and keep it in the fridge for one day.

For the doughnuts dough:

Bread flour - 1.5 cups
Whole meal flour- 1/2 cup
Yeast- 1 tsp
Sugar-40 grams
Salt- 1/2 tsp
Milk powder- 2 tsp
Butter- 30 grams
Water- 1/2 - 3/4 cup ( not warm, just plain tap water)
Water roux- 2 tbsp
Oil- 1tbsp

Method:

Mix everything together except butter and oil. Allow it to rise for one hour and keep in the fridge.
The next day pinch small portions of the dough and make a small hole with your index finger and stretch the hole and lay on a greased plate.
Repeat the process and keep the remaining dough in the fridge for later use. The dough keeps well for three days in the fridge. I have never freezed the dough, so do not know how it will work.
Cover with a cling foil and let the dough rest for half an hour.
Heat oil in a kadai and when its hot lay the doughnuts one by one carefully. I usually fry one at a time since I use very less oil.
Reduce the flame and allow it to cook slowly.Flip and cook the other side until its golden brown.
Drain into paper towels.
Increase the flame to make the oil a bit hot and then reduce it to medium and fry the next doughnut.
Once its cooled a bit apply the chocolate sauce on top and serve.

Chocolate sauce

Milk- 3 tbsp
Cocoa powder- 2 tbsp
Sugar- 4 tbsp
Butter- 10 grams
Boil until thick and spread or dip on the fried doughnuts.

Fruit and Nut Rolls (eggless)

2011-12-19T07:04:00.000+08:00

A healthy eggless fruit and nut roll to savour during any special occasion. It was a super hit, just like my garlic rolls.

Ingredients:

Plain flour-2.5 cups
Whole meal flour- 1.5 cups
Yeast- 2 tsp
Milk powder- 1/4 cup
Water- 1.5 cups
Water roux- 2 tbsp
Sugar- 1/2 cup
Butter- 30 grams
Salt- 1/2 tsp

Filling:

Tutti fruity- 1.5 cups (can be replaced with any dry fruits)
Raisins- 1/2 cup
Almonds- 1cup chopped
Cranberry- 1/2 cup
Brown sugar- 1.5 cup
Butter- 50 grams
Cinnamon pwd- 1 tsp (optional) I did not add.

Method:

Heat the water until warm and mix to form a dough.
Add in butter and knead until soft and elastic for 10 minutes.
I had done the kneading in my kitchenaid for 5-6 minutes.
Allow t to rise until double.
Knock down the air and the divide the dough into two.
Roll it to for a rectangle and apply 25 grams butter and sprinkle brown sugar to cover it.
Add in the fruits and nuts and roll from the wider side.
Slice each roll into eight and arrange in a dish or use a bundt pan.
Allow to rise for 45 minutes and brush with egg.
Sprinkle brown sugar on top.
Bake in preheated oven at 180 degreeC for 25-30 minutes until golden brown on top.
Allow to cool down a bit in the pan and then take it out from the pan.
You can drizzle powdered sugar mixed with orange juice or do a simple dusting of powdered sugar. I had it plane. It was a bit crunchy on the top because of the caramelised brown sugar.
The rolls were soft and fluffy. If you want more fluffier rolls use 1.5 cups plain flour instead of the whole meal flour.

Easy Cooker Biriyani (Chicken)

2011-12-15T06:00:00.000+08:00

Ingredients:(Serves 6)

Chicken- 1 ( 800 grams- 1 kg)
Basmati Rice- 3 cups
Onion- 3 big
Onion- 1 small (optional - for frying)
Shallots/ Kochully- 1 hand full
Garlic- 5
Ginger- 2 pieces
Mint/ Pudina- 1/4 cup
Coriander leaves- 1/2 cup
Green Chilly - 8-12 (depending on spice level)
Turmeric- 1/2 tsp
Fennel powder- 1 tsp
Garam masala- 3/4 tsp
Tomato- 1big
Curd- 2 tbsp
Oil- 4 tbsp
Ghee- 1 tsp
Whole masala- 1 cinnamon stick, 4 cloves and 4 green cardamom.

Method:

Wash and soak the rice in water for 15-30 minutes. Can be done just before you start pealing the onions or soak overnight and keep the rice in fridge.
Slice 1 small onion and keep it aside for frying for final decoration. Can fry cashew nuts and raisins separately too.Its purely optional.
Chop the remaining 3 onions finely and keep aside
Heat oil and ghee in the pressure pan and fry the sliced onions with a pinch of salt. Remove and keep aside.
In the same oil saute the ginger garlic paste and the pounded shallots until fragrant for 5 minutes.
Add in the chopped onions and the green chillies split into two.
Saute until the onions turn soft and slightly brownish.
Add the masalas and saute for one minute.
Add the chicken pieces and the sliced tomatoes. Add 1/4 cup water and salt to taste.
Cover the pressure cooker and cook for one whistle.
Boil 5 - 1/2 cup water with 1/2 tsp salt to cook the rice in a separate pan.
Open the lid after 5 minutes and add in the soaked and drained rice.
Mix the basmati with the chicken and add in the whole masala.
Add in the boiling water, curd and coriander leaves.
Check for salt and close the lid.
Cook for one whistle and open after 5 minutes.
Fluff with a fork and serve along with raita and pappadam.

Pepperoni Pizza

2011-12-13T06:47:00.002+08:00

Ingredients:

Pizza Base

Plain Flour- 2 cups
Atta/ whole wheat flour- 1 cup
Yeast- 1.5 tsp
Sugar- 1 tsp
Salt- 1/2 tsp
Warm water- to form a soft dough.
Olive oil- 2 tbsp

Method:

Mix everything and knead for 10 minutes until the dough is soft and elastic.
Add in oil and knead for two more minutes.
I had done the kneading in my Kitchen aid and it took 5 minutes in all for me.
Allow to rise until double.

Filling:

Capsicum- 1
Onion- 1
Beef Pepperoni- 10-12 numbers
Mozarella cheese- 2 cups
Pizza Sauce- 1 cup

Method:

Divide the dough into two and roll it down to flat.
Place in parchment paper or pizza pan.
Apply pizza sauce and layer the pepperoni and cubed vegetables.
Spread one cup mozarella on each pizza and bake them in preheated oven for 30-40 minutes at 180 degreeC until the cheese is brown and bubbly. (NOT BURNT)
Enjoy!

Cauliflower Thoran

2011-12-02T06:49:00.006+08:00

An easy and yummy side dish to go along with rice.
Ingredients:

Cauliflower- 2 cups (washed and cut into bite size florets)
Thoran Mix- 1/2 cup
Onion- 1 small chopped
Mustard seeds- 1/2 tsp
Dry Chilly- 1
Oil- 1 tsp
Salt- 1/2 tsp
Curry leaves- 1 spring (optional)

Method:

Steam the cauliflower for 3 minutes in a steamer or microwave and keep it aside.
Heat oil in a kadai.
Add in the mustard seeds and when it splutters add in the dry chilly.
Add in the chopped onion and stir for 10 seconds.
Add in the thoran mix and saute for 1 minute.
Add the steamed cauliflower.
Sprinkle salt and give a good stir to the veggies and the coconut mixture.
Healthy thoran is ready to go with rice.

Special Egg Masala

2011-11-28T06:29:00.000+08:00

A yummy curry which goes well along with appom, chapathy, string hoppers, Puttu etc

I have been receiving requests to update the recipe for this..
Ingredients:

Eggs- 4
Onion- 3 medium
Ginger /garlic- 1 tbsp
Curry leaves- 1 spring
Tomato- 1 medium
Meat masala- 2 tbsp (you can use any brand)
Fresh Green peas- 1 cup
Oil- 2 tbsp
Fresh Coconut milk- 3/4 cup

Method:

Heat oil in kadai and saute the ginger garlic paste and the onions along with salt and the curry leaves.
After it has turned golden brown add in the chopped tomato and the meat masala.
Add one cup water and add the frozen green peas.
Cook for ten minutes and finally add the coconut milk.
Simmer for two minutes and garnish with chopped coriander leaves.
Add hard boiled eggs before serving.

Milk Cake

2011-11-24T04:30:00.000+08:00

I had this recipe in my recipe diary from a very long time. I had tried it twice before and they have come out very well.
Here goes the recipe.
Ingredients:

Plain flour- 2 cups
Corn flour- 1/2 cup
Baking powder- 1 tsp
Baking Soda- 1/4 tsp
Salt- 1/4 tsp (if using unsalted butter)
Butter- 150 grams
Egg- 4 small
Sugar- 1/2 cup
Condensed milk- 1 tin
Milk-1/4 cup (optional)
Vanilla- 1 tsp

Method:

Cream butter and powdered sugar until fight and fluffy.
Sieve the flour, corn flour, baking powder, baking soda and salt together and keep it ready.
Add in egg one at a time.Add in a tablespoon of flour mixture if it curdles.
After all the eggs have been added add in the condensed milk followed by the flour.
Add in vanilla and fold in gently.
Add in milk to get the right consistency. Pour into lined baking pan.
Bake in preheated oven for 40-45 minutes at 180 degreeC.

Oats and Wheat Bread

2011-11-21T06:22:00.000+08:00

I bake two big loafs of bread every week. The ingredients in my weekly bread keep changing. I love to experiment a lot.Here is my latest invention.

Ingredients:

Whole wheat flour- 2 cups
Rolled oats- 2 cups
Bread flour- 4 cups
Milk powder- 1/2 cup
Oil- 1/4 cup
Water Roux - 1 cup (cook 2 tbsp plain flour with 1.5 cup water)
Yeast- 1 tbsp
Salt- 1 tbsp
Sugar- 1/4 cup
Flax seeds- 1/4 cup
Milk- 2 tbsp to brush on top
Sunflower seeds- 3 tbsp (to sprinkle on top)
Water- +/- 2cups

Method:

Powder the oats and flax seeds.
Mix in all the remaining ingredients except oil, milk and sunflower seeds.
When the dough comes together add in the oil and knead briefly for 8-10 minutes. I do the kneading in my Kitchenaid.
Cover and keep aside to rise for 1-2 hours.
Punch and divide the dough into two and shape them into a loaf and place in two well greased pans.
Cover and let rise for 1 hour.
Brush with milk and sprinkle the sunflower seeds.
Bake in preheated oven 30-40minutes at 180 degreeC.
Remove from the baking pan and allow to cool down completely before slicing.

Here is the same bread that I made with sesame topping.

After baking...