Monday, October 31, 2011

CORN & POTATO PARATHA



Corn & Potato Paratha

Paratha or unleavened flat bread is usually pan fried on griddle, stuffed with potato, leaf vegetables, cauliflower, lentil or paneer. It is so light yet filling. They  can be served during breakfast, lunch or at dinner time with chutney, pickle, yogurt, meat or any  vegetable curries.

For this recipe, had combined whole kernel corn with mashed potato. Green chili is added to improve the flavor of this nutritious paratha. They turned out so soft and best eaten hot immediately after you have cooked them.

Saturday, October 29, 2011

PUMPKIN BANANA MUFFIN


I did a little baking for our breakfast. Since I had pumpkin and banana in hand so the best thing to do is to incorporate them in this experiment.

This turned out incredibly moist and delicious. Really happy with the result, yet you can creatively think of other tweaks. Perhaps adding chopped nut or chocolate chip to the batter.  They're a perfect way to start the day!

PUMPKIN  BANANA MUFFIN
Yield     :      12 muffins

1  C  all purpose flour
1/2 C  whole wheat flour
1/2 C  pumpkin puree
1/2 C  mashed banana
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp  baking soda
6 TB  oil/melted butter
3/4 C  buttermilk
1/2 - 3/4 C  sugar
1/4 tsp salt

METHOD

Sift both flour, baking powder and baking soda in a mixing bowl. Preheat oven @ 175 C.

Combine buttermilk, oil, banana, pumpkin, sugar and salt,

Add banana mixture to the flour, stir until just moistened, add in cinnamon.

Pour onto muffin pan lined  with paper cases  3/4 full. Bake for 20-25 minutes or until a skewer inserted comes out clean.

Remove and transfer onto rack to cool.

Wednesday, October 26, 2011

APAM PISANG BAKAR (BUTTERLESS YEASTED BANANA CAKE)


This is a common recipe from our household using fully ripe banana. It is normally steamed but my recipe below is baked. Have also added instant yeast to rise.

For sugar,  either increase or decrease according to the sweetness of the banana you had used. After mixing all the ingredients together, pour onto greased pan and let rise until doubled. Make sure your pan is deep enough to accommodate the increase, mine rose to the rim of the pan or use muffin pan but filled only half full..

APAM PISANG BAKAR (BUTTERLESS YEASTED BANANA CAKE)
Yield     :    One loaf

1+1/4 C  all purpose flour
1 C  mashed banana
1/2 C  castor sugar
3/4 C + 1 TB  warm evaporated milk
1/2 tsp salt
1+1/2 tsp instant yeast



DIRECTION

Grease 8 in deep cake pan. Whisk together milk, yeast and sugar in a small bowl.

In a mixing bowl, put in flour, banana and salt. Stir well.

Now add the milk mixture to the flour, stir to combine.

Pour mixture into greased  pan and let sit for 1 hour. Towards the end of rising time, preheat oven @  170C.

Bake for 40-45  minutes or until a skewer inserted comes out clean.

Let sit in the pan for 10 minutes, transfer onto rack to cool.

Linking to  Yeastspotting 10-28-11  

Monday, October 24, 2011

2C PULAO



Instead of plain white rice, try adding colorful vegetables to them, not only it improves the flavor but colorful and healthy as well.

Corn  is rich in fiber, contains Vitamin B1. B5, Vitamin C and helpful for detoxifying your colon while carrots are an excellent source of  beta-carotene.

If using basmati rice, soak it for 30 minutes then drain. Add in the rice after the water has reached boiling point. It is best eaten with spicy gravy of your choice..

2C PULAO
Serves  2

1 c uncooked rice washed and drained
1/2 C carrot cubed
1/2  C corn kernel
2 green chili slit
1 tsp ginger garlic paste
1 stick cinnamon
2 TB oil/ghee
1/2 tsp cumin seed
1/2 tsp mustard seed
1  onion chopped
a sprig of curry leaves
2 C water
salt to taste
fried onion for garnish

DIRECTION

Heat the oil in a deep pot, fry mustard seed, let it crackles. Add cumin seed, cloves, cinnamon and curry leaves, fry until fragrant.

Add in onion, ginger garlic and green chili, fry until onion turns soft.

Now add the carrot, salt and corn, fry for a minute. Pour in 2 cups of water and the drained rice.

Bring to boil and cook until water evaporates. Using the lowest heat, cover the pot and cook for another 5 minutes.

Fluff with a fork and place onto a serving plate.  Garnish with fried onion if desired.


Friday, October 21, 2011

JEMPUT2 PISANG/ BANANA FRITTERS (BAKED)


Undisputedly our traditional kuih serve for generation. It is served during breakfast or as teatime snack. There are many variations to prepare it some added sugar and coconut. But I prefer to omit those since banana is already sweet and opt for healthier version by baking them.

They tasted as good as you have fried them but the only missing is the golden color you get when deep frying.

JEMPUT2 PISANG / BANANA FRITTERS (BAKED)
Serves   2-3

1 C  all purpose flour
6 very ripe banana mashed
1/4 tsp baking powder
1/2 tsp salt



METHOD

Preheat oven @ 175C and heavily greased your baking pan. If possible use non stick baking pan.

Mix by hand banana, baking powder and salt.

Add in flour and combine well.

Drop a tablespoon on the greased pan.

Bake for 15 minutes then flip the other side, bake another 15 minutes.

Your fritters are ready to serve with your cuppa.