Sunday, September 14, 2014


Chocolate Sprinkle Pumpkin Bread

Hi Everyone,

I am not feeling well right now and am sick with high fever, cough and other minor things. Sorry for not replying to your comments but will do so as soon as I feel better.  Please keep commenting and I will catch up with you soon.
Are you a fan of pumpkin bread?  When deciding on a dessert to  make,  consider this Chocolate Sprinkle  Pumpkin Bread recipe.  It was super easy and much healthier.

Have you thought for a minute what a whole loaf of pumpkin bread would cost you if you purchased from a bakery. I can show you how to make delicious Chocolate Sprinkle  Pumpkin Bread with a few simple ingredients.

This is a quick bread recipe so need to mix your wet and dry ingredients together but don't over mix a quick bread, just enough to get the lumps out.

Serves    :   8

1 1/4 cup plain flour
1/4 cup cornflour
1 cup brown sugar
1 cup pumpkin puree
1/4 cup melted butter
1/2 cup + 2 tablespoon milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 tsp ground ginger
1/2 cup chocolate sprinkles divided

Chocolate Sprinkle Pumpkin Bread


Lightly grease a loaf pan.

Combine butter, milk, pumpkin and salt in a bowl.

Whisk together plain flour, cornflour, baking powder, ginger and sugar

Combine together dry ingredients with milk mixture, add in chocolate sprinkles.

Scoop batter into prepared pan, level top and sprinkle with balance of chocolate sprinkles.

Bake at 180 C in a preheated oven for 45-55 minutes  or until a skewer inserted comes out clean.

Cool in pan for 10 minutes. Transfer onto rack to cool.

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Sunday, September 7, 2014


Chocolate Rolled Oat Cookies using cocoa powder

Cookies are always a favorite to accompany a cup of coffee or a glass of milk. This sweet treat  has numerous different and amazing varieties that are love by children and adults.

Chocolate Rolled Oat  Cookies has a healthy combo of ingredients,  loaded with oat which produces a crunchy on the outside but chewy in the middle.  Despite its simplicity  with bursting flavor, it is one of the most delightful desserts you can make in no time

They are delicious without any add on but you can add half a cup of chocolate chips or chopped nut if desired.

Chocolate Rolled Oat Cookies are so delicate to handle, make sure you leave them for 5 minute on pan before transferring them onto rack to cool.

Yield : 40 cookies

3/4 cup  all purpose flour
3  tablespoon   unsweetened cocoa
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup melted  butter
3/4  cup   brown sugar
1 tsp vanilla extract
1 1/4 cup   rolled oat
1 medium banana mashed

Chocolate Rolled Oat Cookies using cocoa powder


Preheat oven @ 170 C sift together flour,cocoa, salt,  baking soda and cinnamon.

Beat butter and sugar until  well mixed. Add in banana and  vanilla extract.

Mix  in dry ingredients and oat. .

Roll into small ball and flatten slightly. Bake for 10-15 minutes.

Leave biscuit in the pan for 5 minutes before transferring to rack to cool completely.

When completely cool, store in an airtight container.

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Sunday, August 31, 2014


Abok Abok Sago w/coconut and palm sugar

Abok Abok Sago is a traditional Asian dessert normally wrapped in banana leaf made with pearl sago, grated coconut and palm sugar.

This time this dessert is undergoing a makeover by adding 2 different color, one with green food coloring while other portion was orange (I got this after adding the orange colored sugar) and using small tart mould.

You can also make use of jelly mould and changing the color according to your choice. It's fun to see the transformation.

These Abok Abok Sago have  special  coconut aroma and slightly chewy texture

Serves   :   12

1 1/2 cup pearl sago
1 1/2 cup grated coconut (white part)
10 heaped tablespoon palm sugar chopped
green food coloring
1/2 tsp salt

Abok Abok Sago w/coconut and palm sugar


Put sago in a strainer and rinse under running water to get rid of excess starch.  Drain well.

In a mixing bowl, combine sago, coconut and salt. Stir until well incorporated.

Divide sago mixture into 2.  One portion add green food coloring, the other mix with  palm sugar.

Boil  2 in depth  water in a steamer, heat the  tart mould.

Fill the bottom layer of the mould  with green sago, cover the green part  with  palm sugar portion. Press down firmly.

Steam for 15 minutes. Cool before removing them from the mould.

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Sunday, August 24, 2014


Mince meat with peas Keema Matar

This hearty meal of Keema Matar  is normally a rich and heavy dish but here we keep it light and fresh by using very little oil and leanest meat either minced beef/lamb or mutton.

My son loves to scoop it up with some naan or chapati but it would also be good over rice.  Normally it uses various spices such as coriander, turmeric, cumin and chili powder individually  but now am using ready made meat masala powder  that was available from local market or supermarket.

I'm not a big fan for green peas but they were absolutely perfect in this dish.  They lend a slight sweetness among the spicy  meat and juicy tomatoes. Cubed potato is also included in this Keema Matar.

Mince Meat with Peas Keema Matar

Serves  3-4

250 g minced beef or mutton
1/2 inch ginger grated
3 cloves garlic minced
3 tablespoon meat curry powder
1  tsp  chili powder
1/2  tsp cumin  powder
1/2 tsp turmeric powder
2  cup  water
salt to taste
handful of coriander leaves chopped
1 cup  green peas
2 green chili slit
2 potato cubed
2 tomato cubed
1 big onion cubed
salt to taste

1 onion sliced
3 cardamom
4 cloves
1 stick cinnamon
3 tablespoon  cooking oil


* Combine mince meat with ginger, garlic,  turmeric, cumin  and chili  powder, keep for 20 minutes..

* Heat the oil, add ingredients for frying. When onion turns light brown, add meat and fry till fragrant.

* Add potato and salt, stir then add water and bring to boil. Cover and cook until potato turns soft, stirring occasionally.

* Add tomato, onion, peas and  green chili. Cover and cook for 5 minutes.

* Remove from heat, sprinkle with chopped coriander leaves at the time of serving.

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Sunday, August 17, 2014


Gluten Free Green Bean Brownies

Have you tried making brownies with beans? This might not sound appetizing but give it a try, you'll not be disappointed!

Mostly they used black bean but this isn't available in my pantry so make use of dried green bean aka mung bean. You have to soak the bean overnight, they will expand in volume and easily get 1 1/2 cup of green bean after soaking.  Rinse and drain then process them into thick paste.

Since this Green Bean Brownies is gluten free, have used chick pea and ground rolled oat but if you have no issue about wheat  in your diet,  half cup of plain flour and  1/4  cup of corn flour can be used.

Also mashed banana can be replaced  with  1/3 cup of pumpkin puree or mashed  sweet potato.

These Green Bean Brownies are rich in fiber and protein but surprisingly no one can tell that  it was made with green bean.

My family loved them and wanted more after eating them.

Servings  :   10

3/4 cup dried green bean soaked overnight
1/2 cup chick pea  flour
1/4  cup rolled oat ground
1/4 cup cocoa powder
1/2 tsp baking powder
1 medium banana mashed
3/4 cup sugar or palm sugar
1 tsp vanilla extract
4.5 tablespoon oil or melted butter

Gluten Free Green Bean Brownies


1.  Rinse green bean then drain.  Process in a food processor to become paste.

2.  Preheat oven @ 180 C and grease  8 In cake pan.

3.  Whisk together  both flour, cocoa powder, salt and baking powder.

4.  Add in green bean paste, banana, oil/butter and vanilla extract.

5.  Stir until well incorporated.

6.  Pour into prepared pan and spread evenly  Bake for 30 minutes or until a skewer inserted comes out clean.

7.  Cool in pan 10 minutes, transfer onto rack to cool.

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