Coffee Cake

When you are feeling down or worn out... when you feel like you have no one to talk to... when you feel you need something to indulge in... you can always count on this little thing... coffee cakes are not only yummy but they can be a perfect companion for any weary occasion. Go on.. give em a try... I guarantee you'll love em :D


Softened Butter - 250grm
Castor Sugar - 1 cup
Vanilla Essence - 1 tsp
Eggs - 4 (at room temp)
Self Raising Flour - 2 cups
Milk - 2/3 cups (at room temp)
Coffee Powder - 1/3 cup


Pre heat oven at 180 deg

Sift flour and coffee powder and keep aside
Cream butter and sugar till soft and fluffy
Add in vanilla essence
Add eggs one at a time and beat well
Add in the flour and coffee mix and gently fold in till well mixed

Pour the mixture in greased tin

Place in the pre heated oven and bake for 30 minutes

Spiced Banana Milk Shake

The Best thing about the spiced banana milk shake is that it takes hardly 2 minutes to make it. You just need to have frozen banana on hand ;)


Spiced Banana Milk Shake

Banana - 2 frozen
Ice cream (Vanilla) - 2 to 3 scoops
Milk - 1/2 cup
Vanilla Essence - 2 drops
Cinnamon Powder - a pich

Blend on high all the ingredients except the cinnamon powder till you have milkshake consistency. If you feel that that the mixture is too thick, you can add more milk and a drop of essence to complement as well.

Pour into a tall glass and sprinkle the cinnamon powder on top and serve chilled

Spicy Chicken Nuggets - Perfect Snack

Spicy Chicken Nuggets

Chicken - Breast or thigh pieces will be good
Cut into small cubes or as you would prefer.

Prepare your dipping mixtures:

Eggs - 2 beaten

Spice
Corn flakes - a cup
Oats - 1/2 cup
Parmesan Cheese - 1/2 cup
Garlic powder - 1 tsp
Black Pepper - 1 tsp
Chilli Powder (kashmiri chilli powder would be best if you do not want too much heat) - 1 tsp
Dried Rosemary (You can skip this if you are not able to find it) - a pinch
Salt -  as required

Wash and drain the chicken to remove excess water
Dip into the egg mixture followed by the spice mixture
Repeat process till all the chicken cubes are coated well.

In a pan, heat oil for deep frying.

Deep fry the chicken nuggets for about 4-5 minutes till golden brown.

Drain and serve hot with a sauce of your choice.

Chicken Satay (Indonesian special)

Chicken Satay is best served with the Special Peanut Sauce (Indonesian style). I will give that recipe in a bit. Meanwhile, enjoy the Chicken Satay Recipe.

Also, note that you can tweak this recipe to accommodate lamb, mutton and so on. The important thing to do is to taste the marinate in order to make sure it tastes good.

Boneless Chicken - 400gm

Part1

Dried Red Chillies - abt160 gm
Onion (Red) - abt 60 gm
Garlic - abt 60 gm
Galangal - abt 40 gm (Galangal is a type of ginger and it gives a smell similar to that of an unripe mango)
Lemon grass - a handful
Tamarind water - abt 8-10 tsp (Soak the pulp for a while in water and squeeze to get the tamarind water )
Drid Prawns (small ones) - 6-7 tsp
Salt - as required
Sugar - as required

Part2
Oil - abt 200 ml
Honey - 2 Tbsp (Use natural honey as it makes a lot of difference)

Marintaer the boneless chicken with the ingredients listed in Part 1 and keep in a fridge overnight, covered

Place the boneless chicken on sticks and barbeque by applying the mixture of Part 2 from time to time till the chicken is cooked.

Coconut Cup Cake

Coconut CupCake

Coconut Cake Batter

All purpose flour - 2 cups
Baking Powder - 2.5 Tsp
Salt - to taste
Shredded Coconut - 2/3 cup
Unsweetened Coconut Milk - 1 cup
Vanilla Extract - 2 Tsp
Unsalted Butter - 1 cup
Granulated Sugar  - 1 3/4 cup
Eggs - 2 Large
Egg White -  2 Large

Pre Heat Oven - 350 Deg F

Combine - Flour , Baking Powder, Salt and Shredded Coconut

Combine - Coconut Milk and Vanilla Extract in a seperate bowl

Cream butter till smooth in a electric mixer for about a minute (make sure your butter is at room temperature). Then add in the sugar bit by bit to the bowl. Ensure that all the sugar is creamed till dissolved.

Add Eggs and Egg Whites one at a time. Make sure each egg is fully whisked into the mixture before adding in the next one.

Add in a portion of the flour and then add in a portion of the milk-vanilla mixture. Alternate until they are fully mixed in. Make sure you turn the electric mixer to low before adding.

Stir lightly to ensure that you have a well balanced mixture.

Line the cupcake pan  with cup cake liners. Put the batter in upto 2/3 full.

Bake for min 20 minutes. Once done,heck to see if it is done by pricking the middle with a toothpick. The middle should also bounce back when you lightly touch it with your finger tips.

Keep it aside to cool

Butter Meringue Frosting

Egg Whites - 4 Large
Granulated Sugar - 1 Cup
Salt - to taste
Unsalted Butter - 1 2/3 Cup
Coconut Extract - 1 1/2 Tsp

Combine Egg Whites, Salt and Sugar in an electric mixer.

Place a bowl over simmering water and heat the mixture till it becomes smooth and silky. Make sure you whisk it continuously for about 3 minutes minimum.

Electric Mix the mixture on medium high speed again for about 5 minutes minimum till you get a nice meringue froth.
Now the mixture should reach the room temperature.

Add butter on medium speed bit by bit.

Finally add in the coconut extract and blend the mixture for about 2 to 3 minutes

Your Meringue is now ready to be piped on top of your coconut  cup cake.

Top the meringue with shredded coconut and cherry

Adapted from BakingPan

Net Pancake (Valappam)

I love this snack

Eggs - 5
Sugar - 1 cup (add more if you need)

Beat the mixture till all the sugar dissolves and it becomes light and frothy. You should lots of bubbles

Salt - 1 to 2 pinch
Ground Cardamom - 1/2 tsp
Baking Powder - 1/2 tsp

Add the above to the egg mixture and beat well

Fold in flour to the mixture bit by bit (1 tbsp at a time) till the mixture becomes a nice consistency.

The mixture should not be too thick or too runny.

Prepare your mould

If you have a small tube funnel use it. If not you can make a small hole in your egg shell.

Heat enough oil in a pan to deep fry the Net Pancake. 2 Cups should be sufficient. The amount will depend on your pan as well.

Once the oil is hot, pou the mixture into your mould and let it flow into the oil in a small circular motion. Be sure to keep your mould close to the oil as you pour. Otherwise, your net will become very thin.

Once the pancake browns on one side, turn over and brown the other side.

Once done, keep the net pancake on a kitchen roll to draw out excess oil.

You can serve hot. This pancake will last 2-3 days.

Spicy Prawn and Pineapple Salad

Prawns - 6 (cut in small pieces)

Broccoli - few sprouts (maintain their shape)
Baby corns - 3 or 4
Carrots - 1 (cut in round shapes)
Bak Choy - 2 or 3 leaves ( break into a few pieces) (Use any other green leafy vegetable if you do not have bak choy)
Cauliflower - few sprouts (maintain their shape)

Pineapple - 3-4 slices (cut in round shapes and remove the middle)

Marinate

In a blender, place

onion - 1 small
garlic - 1
pepper - to taste
salt - to taste
pineapple - 1 slice
chilli - 1 small
coriander leaves - 2-3 strands
tumeric - a pinch
dried thyme - a pinch
dried rosemary - a pinch
lemon rind - a little
lemon juice - a little

Blend the above and taste. If you need more spice or tanginess, add the needful accordingly.

Marinate the prawns for about 30 minutes. (Do not use all as you need to cook the vegetables in them as well.)

Once your prawns have sufficiently marinated, fry them till they turn nice pink color.

Keep aside

Start cooking your veggies.

In a pan, heat oil and add all the vegetables and the remaining marinate mix.

Stir fry them well.

Add in the prawns and then add in the remaining slices of pineapples (cut the pineapple into smaller pieces when you add to the pan.)

Note : Do not let the veggies cook too long. You want to still feel their crunchiness when you bite.

Serve Hot with Rice or as an Appetiser

Okra Fries

Okra Fries
You can consider this as a healthy snack item for tea or as a veg item for lunch or dinner.

Okra (ladies finger) - 10 pieces (depending on how much you want)
Slit the okra into two halves. (If the okra is long, cut into two and then slit)
Keep aside.

The ingredients to marinate the okra are as follows.
Cumin powder - 1 tbsp
Chilli powder - 1 tbsp
Pepper - as required
Am chur (dried mango powder) - 1 tbsp
coriander powder - 1/tbsp
Besan powder - 2 tbsp
Salt - to taste
Fenugreek powder - 1/2 tbsp

Mix all the ingredients together well. Make sure you have enough masala at the end enough to marinate the okra well.

You can add more ingredients to make your own okra chips. Some suggestions would be a little lime juice, chilli / tomato sauce, white pepper etc.

Ensure that the okra is all covered well and then leave it aside for an hour or so (as deemed fit) before cooking.

After the okra is set, you can deep fry in oil till golden brown. and serve it hot.

Chilli Cottage Cheese (Spicy Paneer)

Chilli Cottage Cheese (Spicy Paneer)
Hmm.... This is yummy! You can eat it as it is or mix it with roti's or rice or bread.
the best part is that you can add you own feel to it everytime you make it.

Cut the cottage cheese in different shapes,
Vary the amoount of sauces and sugar you use to get a different taste,
Decorate it with ingredients that are not mentioned here but you love anyway!

Cornflour - 1.5Tbsp
Flour - same as cornflour
Salt -To taste
Cottage Cheese 150 grms
Tomato Sauce - depends on your taste, for me, I'll take 2 tbsp initially and add on for more taste, if needed
Chilli Sauce - depends on your taste and the spiciness of the chilli sauce you use. I'll take 1 tbsp
Soy Sauce - Be on the safe side and take 2 tbsp and add on if you need more color or taste
Chillies (green / red) - 3-5 depending on the spiciness of the chillies
Garlic - optional and a pinchfull
Capsicum - as many as you like, don't overdo it though!
Vinegar - 1/2 tbsp
Sugar - to taste
Pepper - to taste
Water - 3-4tbsp

Mix first three ingredients together with water. This is to coat the cottage cheese. So make sure that the batter does not turn too watery or too thick.

ut the cottage cheese in shapes you like. The size should be bite sized. Coat it with the batter prepared earlier and deep fry thill golden brown.'

Keep aside

In a seperate pan, heat oil (as required) and fry the chillies and the garlic. Toss in the capsicum.

Add a pich of salt, pepper and sugar. Top it up with the sauces and vinegar.

Add in the cottage cheese to mix with the sauces.

Add in some coriander leaves for the color and the aroma.

Serve hot.

Veg and Non Veg Spring Rolls

Spring Rolls
Depending on your taste, you can either make a veg spring roll or a non-veg spring roll.

First, note the ingredients to make the wrap.

Spring Roll Wrap
Flour - 1 cup
Corn flour - 1/2 cup
Oil - as required
Salt - as required
Cold water - as required

To prepare the wrapper,
Sift the flours and salt together.
Add oil and water to knead the dough.
The end result should be smooth and slightly elastic.
Keep aside, covered, for 15-30 mins.

Make small balls and roll into circles.

Heat a pan and roast the circles for 1-2 secs on each side

Do the same for all balls and keep aside, covered with a moist cloth, while you prepare the fillings.

Non-Veg Filling for the spring rolls
Chicken - cut thinly into small strips.
Depending on the rolls. For the above measuring of wrap, you will need a cup of chicken

Onion - 1
chillies - 3-5 as per the spiciness of the chillies
Garlic - 2 cut thinly as the chicken
Ginger - optional
Pepper - as required
Salt - as required
Oil - as required

To prepare the filling,
Marinate the chicken strips with pepper, salt and little oil.
Keep aside.

Heat oil in pan.
Add in the onions and saute till soft
Add garlic and ginger. Saute till light brown.

Add in the marinated chicken strips.

Cook till ready.

Veg filling for Spring Rolls
Onion - 1
Beans - depending on the size and you liking. i'd take 5
Bean sprouts - To give that chinese taste if you like
Carrot - depending on your liking
Cabbage - if you like.
Capsicum - hmm... this one is not optional as it helps to distinguish the veggie taste.
white pepper and black pepper - as you like
Salt - as required
Sugar - as required (optional)
Soy sauce - as required
Oil - as required

Note : Actually the different veggies add different tastes and texture when you bite into the spring rolls. And hence, I strongly recommend that you choose the veggies to your liking and not strictly as stated here.

To prepare the filling,
Heat oil in a pan,
Add onion and cook till soft.
Add veggies and took till it is not raw and not overcooked.
Add the capcisum as well.
Add the peppers, salt, sugar and soy sauce.

Now there you go!

How to wrap spring rolls

The wrapping part is tricky. I bet you will get it right from the second on onwards.

You will have to cut the circles into squares, first.
Put in the filling; not too much, not too little.
Cover from each side and the bottom and then do a roll.
Take it up with your hands and then seal the edges on the top.
To seal, you can actually use cornflour paste (1tsp cornflour dissolved in 1tsp flour).

Now you can keep this in the fridge / chiller, covered in clingfilm, till you are ready to cook.
Serving Suggestions

Deep fry till golden brown and serve hot for tea/coffee with chilli / tomato sauce.

How you want to garnish is up to you :D