Friday, 30 August 2013

Tip : How to keep your bread longer

I love bake my own bread, my mum is the Queen of making the perfect bread!

my mum made this healthy delicious bread! It just super yum, totally enjoy it. Its Beetroot Bread.
I'm just taking one step at time making bread..for now it just plain bread..once I already make the perfect bread only then I shall proceed to the next level :)

Anyway, I'm not here to share bread recipe. But Sharing tips to all the bread maker out there. I only found out about this today, while I was reading through some basic white bread. 

Click HERE
to find how you can store your bread longer. Its a really good tips, hope it helps.


The International Food Challenge

Event Announcement - International Food Challenge joint effort of Shobhana and Sara


International Food Challenge is evolved out of similar interests, passion in exploring all the cuisine from all over the world. As a result, we, Saras of Sara's Yummy Bites and Shobana of Kitchen Secrets and Snippets  have teamed up to welcome  foodies , our talented food bloggers  to join in this mission to learn , explore the world cuisine  along with the heritage every country possess  and get to know some ideas what every country has to offer with respect to food . Come foodies, let’s all join our hands in this journey of crossing many virtual boundaries in the quest of finding new food, fresh tastes  from  around the globe  through this event  IFC .




This is how it works :


The host and the founders  are the one’s  who will go through the cuisine of the given month and they will narrow down the results to 3 top most recipes.  In  the beginning of every month, say on 1st, the host of the given month will let out all the three recipes  in detail along with the link and the members have to select the one they like and should submit the challenge on the said date, which is 30/31st of every month.



The best presented dish gets the privilege of being the cover picture of our Facebook page for the whole month along with their copyrights. How cool is that !!


Do u have the urge to learn the world cuisine as simple as that, u want to try some new dish one at a time,  then, what’s stopping you foodies, come join us  let’s form a  group and let’s get started.. Yay !!!


Join our FB group HERE to get in touch with the event and also the latest updates.

Wednesday, 28 August 2013

Roti Canai Again :D







Cooking has been so easy if you have the basic skills but if you don't its never to late for you to learn right? Preparing your own food at your own humble kitchen is always the best thing. Knowing how food can bring the bond towards your loved ones.

 I loved Roti Canai but only home made ones, when I was young my mum will always prepare Roti Canai from scratch. At first I thought it was hard..until I move into my own place and cook for my very own family :). Well, Its just fantabulous! Loving every bites of it..its the most easiest food to prepare, only take you 10 minutes to mix & roll them into medium sized balls.


Enough Said! Here's for you my favourite Roti Canai!


1-1/2 cups all purpose flour
1/2 cup ghee 
1/2 cup water, give or take few tbsp.
Salt to taste

you can get the full recipe here : Roti Canai

This time I change the gravy to curry Sardine. 




 

Monday, 26 August 2013

2nd Guest Post : Sharmini from lovedosefoodie

  Lovelies this is my second guest post, her love towards food its beyond word..I know her well enough :) She's an amazing sister, wife and a mother! If you see through her blog you're able to find delicious recipes..quick and easy! no hassle, its easy to prepare right from your humble kitchen. You can find here page her : Lovedosefoodie


   Today she's going to share some amazing infuse thai recipe with us..sit back and enjoy reading!

    Hello food lovers! I’m so excited about this post. Why? One because I will be sharing two yummylicious recipes, also because I have been invited to share my recipes as a guest on this awesome blog SEASONED WITH SHAZZY.

    Before we go to recipe sharing, let me tell you a liiiiiittle bit about myself.  I am Sharmini Abd Karim. I live in a beautiful town, Sg Petani. It’s a growing town located in the state of Kedah, up north in Malaysia. I moved here from Kuala Lumpur to join my husband who has a business here. Life here so very peaceful and the wonderful nature is something I adore so much. The wonderful greenery, the paddy fields, the rivers and beaches bring so much peace.

   My love for cooking can be traced back to my childhood days. Growing up in an environment where good, delicious home cooked food was our everyday thing, I got hooked to cooking and loving good food.

   These days, I’d plan my weekly menu to incorporate different food from a variety of origin. I find planning weekly menu helps a lot. You have a fixed list of ingredients to buy, you save so much time because you know what you will be cooking on a certain day and do not need to spend so much time thinking what ingredients you have and what should you cook with those ingredients. So what I will be sharing with all of you food lovers today are two recipes that were part of my menu plan for this week. I will share with you a meal that has Thai influence.

   Firstly, the Thai Cilantro Chicken. This recipe is simple yet scrumptious. I love how simple it is that it only requires 6 ingredients. I also love it so much that it is amazingly simple and easy and fast to prepare. And to top it up, I looooove cilantro. I then created a pasta dish that I also infused with some Thai flavor to go with the Thai Cilantro Chicken.


THAI CILANTRO CHICKEN


Ingredients:
Two chicken breast
1 tbsp oyster sauce
2 tsp Thai fish sauce
½ tbsp sesame oil
2 cloves garlic
A handful of chopped cilantro 

Method:
I used large chicken breast, so even with two chicken breast, I manage to slice and serve 4. If you are using large chicken breast, it is best that you slice them to get thinner slices, that way, you’d get your chicken juicier. 

Blend the cilantro, garlic, Thai fish sauce, oyster sauce and sesame oil. Marinade the chicken breast with this mixture and refrigerate for 15 minutes. Once done, prepare your grill or broiler and grill each slice until cooked. As you turn the chicken sides, you can brush the chicken with the remaining marinade if you’d like a stronger flavor. I did this because of my love for cilantro and I wanted to see more of the tiny green bits. It’s always wonderful to have more color in your food right?

There you go, I told you it is so simple. 


   Moving on to my second recipe, I made a Thai infused fettucine dish that was bursting with flavour and colour. I included some Thai Tom Yam paste to give the fettucine a rich Thai flavour . The spicyness of the Tom Yam paste was just the perfest match for the Thai Cilantro Chicken.  The rich flavors of galanggal, lemon grass, lime, chilli in the Tom Yam paste keeps you wanting more. 


THAI INFUSED FETTUCINE



Ingredients:
Half a pack of fettucine, boiled.
2 cloves garlic, finely chopped
A quarter of green bell pepper, thinly sliced
A quarter of red bell pepper, thinly sliced
A handful of cilantro, chopped
A handful of button mushroom, sliced
2 tablespoon Thai Tom Yam paste (if you are not into spicy food, you can use 1 tbspn of tom yam paste and 1 tbspn of tomato puree)
½ cup water

Method: 
Heat oil in a wok. Fry the the garlic until golden and aromatic.  Add the Thai Tom Yam paste and water, stir for a little while. Add in the mushroom, bell peppers and cilantro. Add cooked fettucine and stir until the fettucine is completely covered with the sauce. Serve at once while hot. 

There you have two wonderful recipes to try! My family love it so much, they couldn’t wait when I’ll will prepare this again. My husband who is a fan of spicy food couldn’t stop eating. Go ahead and try them! I promise, they’re great.






Super delicious don't you all think so? Yum, I'm lovin' this recipe!! Its definitely in my menu lists! 

Enjoy cooking lovelies. 


Friday, 23 August 2013

My Favourite Dish

           Curry, yes you heard me..Its curry. I love curry with so much flavors, spices and yum love love the smells..as long the curry is awesome I'm ready to eat.

           I don't like curry that is less spice and watery..uhmm its a turn off..haha. so today its curry time!!


Shazzy's Chicken Curry 4 two 

5 pieces chicken breasts , cut into two
7 stalks of curry leaves
1 tbsp fennel, grind
2 cloves
2 medium onion, diced
3 cloves garlic, diced
1 anise seed
1 tbsp cinnamon powder
1/2 cup  chicken curry powder
1 tbsp chili powder
1 tsp turmeric powder
1 cup coconut milk

Method :

1. Mix all the powder together on roast them on the stove for about 5 minutes over a low medium heat.
2. Add in the fennel,anise,cloves,garlic,onion, curry leaves into the roasted powder and stir them until it brings out the fragrant.
3. Add in the coconut milk and continue stirring up to 4 mins., add the chicken in and half a cup of warm water. Mix all together with the chicken and let it cook until the chicken its tender and fully cooked. garnish with fresh curry leaf.
4. Serve hot.





Tuesday, 20 August 2013

Aara from Sweets & Spices

Dear Lovelies,

Today I'm going to share with you, our first " Invitation Post". The reason I created this page its for all of us to get connected, sharing recipes, skills, ideas etc..

Our first guest recipe will be Sweets & Spices, she's a bubbly and jovial person..and she'll be sharing with us her Eid dish its called Sheer Khurma. I told Aara that I would love to know how she celebrated Eid in her country and what food do they served..as we all know different country different food..as for my country Malaysia, we serve Ketupat, Rendang, Kuih raya, Lemang etc..there's a lot of dish..So, Aaara told me her most important & a must dish is Sheer Khurma, Its look yummy and its taste perfect! I shall try this recipe :)..okay, enough me talking non stop..I will share you this beautiful Sheer Khurma ...enjoy lovelies..

Sweets&Spices


Hello to all the readers!! This Is Aara From Sweets & Spices. This is my 1st guest post and I thank shazzy for giving me this wonderful opportunity.  For Sure I couldn’t neglect her email, though it was late to reply, but I had no second thought about doing it. Since we have just celebrated Eid, Shazzy wanted something which we cook and eat specially in our country. And yes!! There was nothing other than Sheer Khurma I can talk about!! When its Eid It is all About SHEER KHURMA Only!!!




Sheer is Milk and Khurma is other dry ingredients we add into it. I guess it was originated from Persia and came to us thru Mughals as another food gift to us. In Persia dates is called khurma, May be they used to consume Milk and dates in different way which was called sheer khurma, and with the time the entire thing got changed. If im asked about something authentication in food I would just ask back what???
I seriously feel there is nothing called as authentic food coz things have been changing and alterations are been made rapidly according to availability and time available. Likewise the sheer khurma Im going to share here is cannot be called authentic I need to call down spirits of mughal cooks and make them taste my version to call it authentic lolz, or wat about write down recipes from them? :D




Hehe no more jokes This recipe is signature dish from my dad. Since many food bloggers had posted about sheer khurma in ramdhan I was not in mood to post it again and bore up the audience. I had put this aside may be for next year lolz until shazzy had approached me.
So the above was a short intro on sheer khurma!!
Since its Sheer Khurma my most loved dessert which we make only once a year Im not going to make any compromise in letting reader of other countries know about it.
Honestly we make approx 45-50 liters sheer khurma  I know its too much But one big vessel goes to my grandma’s place, We make for them as well, and one stays with us, we then pack it and distribute among our relatives in locals and also serve this to our guest who come to visit us. It’s the serving at my home unlimited.
Depending on choices People across India Either choose Vermicelli sweets or sheer khurma. When we Swim in sheer khurma, I know my relatives in Orrisa really don’t much of it, They make just normal vermicelli sweets for the grand celebration. Which is no less than sheer khurma!!!

This is vermicelli sweet called Meethi Sewai which is generally made Across India. Who don’t make sheer khurma make sure they make at least this!! There is lots of differences in cooking and celebrating as India Is a multi cultured country.  I shall talk in general without making it too much complicated and boring 
Getting back to the recipe of sheer khurma!!
This surely needs some preparations ahead But Can be cooked in short time!!


Ingredients

2  liters full cream milk
Dry dates - 20
Almonds blanched – 3tbsp
Cashew nuts – 3tbsp
Chironji – 3tbsp (charoli in hindi)
Raisins – 3 tbsp
Pistachio – 3 tbsp
2 cup sugar or more if needed

Vermicelli – 2 cups (thin variety)
Cardamom Powder 1/4th  tsp
Dry Coconut – ½ cup
Ghee / Clarified Butter – 500gms (used as per needed)

Pre Preparations Needed:
- Boil Dry dates till its soft, making sure don’t boil it too much and make it very tender. It should be tender enough to go through knife, to chop it into pieces.

- Blanch Almonds and make roughly little thicker slices, say 4-5 slices / almond

- Blanch Pistachio and again slice it 3-4 slices / pistachio

- Crush the cashews in a motor pestle / with rolling pin

- Crush the chironji a little too 

- Chop the dry coconut and crush it in motor pestal / coarsely grind it making sure not to make it powder but just kind of crushed!! 20 – 25 sec pulse will do.

- Wash the raisins and keep it aside, this is done to avoid any blackish effect, as u wash you shall see water turning dark. 

Frying Part: (you shall keep all fried ingredients in one bowl itself)
- In a pan, add ghee 2 tablespoon approx, add in dry dates and fry till golden brown and remove it. Drain of all extra ghee into the pan itself

- Fry in the raisins in the same pan. Remove it once golden brown and drain extra ghee.


- If extra ghee is needed add in more to the pan, and now fry coarsely ground coconut , once it gets to golden color add in crushed cashews and chironji. Fry for 2 more mins and again drain of the extra ghee remove it.
- Fry the vermicelli in ghee till well roasted. Just to avoid starchy smell if it might emit.

Keep everything Read and chilled down to room temp.


Cooking Part:
- Boil milk in a wide big pot which can hole approx 3 liters capacity. Add in half liter water into it.

(we make this much in 2 such containers)

- Once it starts boiling sim the flame and add in all the fried ingredients into the milk.
- Once this start to boil a little, add in sugar and make it come to boil. Check sugar according to your taste though!!
- Boil the content after adding sugar for a min,
- Add in 2 tablespoon ghee and mix in well and switch of the flame.
- Add in cardamom powder, sliced almonds and pistachio.
- Close the lid and let it rest for half hr. Allowing the vermicelli to thicken, and flavors to infuse.



(the consistency should be like this, this is a separate pic sugarless which I made for granny I added little more milk to this later coz of its thickening)

- You shall also see ghee floating on top but don’t bother, you can easily use a spoon and remove it from top. You shall get clean ghee out of it trust me :D you gotta just be gentle while removing ghee. If your not much calorie conscious, let it sit there, and serve ur guest sheer khurma as it is 

Notes:
- I've written 500gms ghee, coz its always good to have ghee in hand, as we r doing the frying process cannot exactly determine the exact amount. But for sure 500gms wont b utilized the whole as we keep draining of the excessive ghee for reuse
- Using water in milk is because the fried ingredients will soak up moisture and expand so no harm, in case u want really rich add extra half liter milk
- We don’t add milkmaid or cream for extra richness, coz flavors might change. These flavors in itself is amazing 
- I cannot talk of omitting any ingredient as each of them is so important for flavoring.
- You may have extra milk and vermicelli in hands, If u see your sheer khurma turned very thick in case vermicelli absorbs milk, you can boil milk separately and add milk to this. In case if u find ur sheer khurma too much liquid form can add in extra vermicelli and adjust accordingly!!

Surely it takes so much of preparation work but its total worth all the time it consumes 


It may be the long post for me but its worth it! :D I love this sheer khurma from Aara..her delicious recipe its worth to try! Enjoy lovelies...






Monday, 19 August 2013

Poached Eggs & Biscotti




After so many variety of food during the festive season..we plan to have back our breakfast routine..as we already can't eat rendang, ketupat..etc..

Last Saturday, I prepare poached eggs and biscotti..well I have to says after so many trail of making poached eggs..finally i pass haha...but yet I'm going to try & try until it comes to perfection.

Its a beautiful morning, windy..just nice, me n my partner we enjoy our breakfast by the balcony..with a cup of black coffee..yum!

Biscotti 

Ingredients

1/2 cup vegetable oil
3 eggs
1 cup sugar
1 tablespoon anise extract, or 3 drops anise oil
3 1/4 cups all-purpose flour
1 tablespoon baking powder

Directions

Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness.

Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.

you can get the recipe at biscotti recipe


Poached eggs

Fresh eggs will be easier to poach than older eggs. Vinegar is optional, it will help the eggs hold together, but if you don't like the taste, its okay. 

4 large eggs

Get yourself a wide, casserole-type pan and fill it with boiling water from the kettle. Bring it to a light simmer over a medium heat, add a pinch of sea salt.

Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You'll see them begin to cook immediately – don't worry if the edges look a little scruffy. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you're using them straight from the fridge). To check whether they're done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.

When they're ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and freshly ground black pepper.


* grilled some bacon or tomatoes for garnish :) walla easy right?? 









Thursday, 15 August 2013

Rainbow Sprinkle Cookies




1 12 cup all purpose flour
1/2 cup caster sugar
85 g unsalted butter, room temp.
1 egg
1 tsp. baking powder
1 tsp vanilla
medium sized heart shape cookies cutter
colour of your choice

1. Cream butter and sugar until light and fluffy. Add vanilla. Sift together flour, salt, and baking powder. Stir dry ingredients into butter mixture; mixing until well blended. Shape dough into small balls. Place on ungreased cookie sheets; press an almond half into the top of each ball. Bake butter cookies at 170° for 20 minutes, or until just lightly browned. Makes 5 to 6 dozen butter cookies.


Wednesday, 14 August 2013

Special guest

Dear lovelies,

    In sha Allah, starting next week I'll be having column for special guest of the day, I'll invite some of the amusing blogger from various background, culture and especially food..after all, this blog is about food..to share their recipes.

Stay tuned...


Tuesday, 13 August 2013

Chicken Finger

         After a week of holiday, I'm back in business..As this is my first time celebrating my Eid as a mother hehe..its tiring but indeed fun..and this time we celebrated our Eid at my sister house in Kedah. It was so much fun..and thanks for throwing a surprise birthday for me..lovin' it

         Now I'm back and hoping to share more upcoming recipes with everyone..after a long drive today my husband told me not to cook anything heavy today..so I can get plenty rest thank you love for being really understanding..and let me spend time with little boy who's having teething pain at the moment..hope you'll get better soon handsome boy..

        Anyway, lets just get to the recipe for today simple easy dinner..was short, simple & delicious...



Chicken Finger

1 cup all purpose flour 
1 eggs, beaten
4 pieces chicken breast
2 tbsp paprika
2 tbsp black pepper
1 tsp salt

1. Mixed the flour, paprika, pepper & salt together. Cut the chicken breast into fillets and dip into them eggs and roll them into the mixed flour. 

2. fry them until it golden brown and serve hot with Mayo dip.



Mayo Dip

1 cup mayo
1 tsp tumeric
1 tsbp pepper
1/4 diced carrot

1. mixed all them together and serve cold. 


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