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Friday, 13 September 2013

Sprinkle Sugar Cookies


2 cups plain flour/ all purpose flour
3/4 cup butter
3/4 cup granulated sugar
1/4 tsp salt
1 1/2 tsp vanilla essence
1 large egg

For Glazing/ Icing:

1/2- 3/4 cup powdered sugar/ icing sugar
1-2 tbsp milk (add according to consistency)
2-3 drops of vanilla essence (optional)
few drops coloring


To prepare the cookie dough:
  1. In a bowl, add butter, sugar and salt and beat well till creamy.
  2. Add vanilla essence and egg and beat well.
  3. Add flour and mix well and make a smooth dough. Cover and allow dough to chill for 1/2 hr in the freezer or 1 hr in the refrigerator.
To prepare the cookies:
  1. Preheat oven to 325 F or 160 degree celcius. Lightly flour board and rolling pin.
  2. Roll out dough to 1/4 inch thick. Using cookie cutters, cut into desired shapes and place them on baking sheet.
  3. Bake them for 13-15 minutes until it turns pale on top and slightly golden on the bottom. Allow to cool before icing.
To decorate the cookies:
  1. In a mixing bowl, add powdered sugar and milk and whisk well.
  2. Add coloring of choice, and vanilla essence and whisk again.
  3. Using the back of a spoon, carefully ice the cookies and add sprinkles...Keep in an air-tight container at room temperature for up to one week.....
Recipe Source: averagebetty

Saturday, 7 September 2013

Green Peas - Methi/ Fenugreek Leaves Pulao


2 cups basmati rice
1 cup fresh green peas
50 gms fenugreek leaves
1 onion, chopped
1 green chilly, chopped
1/2 " piece ginger, chopped
1/2 tsp turmeric powder
2 pepper corns
2 cloves
1 cup thick coconut milk
3 cups of water
2 tbsp oil

  1. Wash the rice, drain it and keep it aside.
  2. Heat oil in a thick pan and saute ginger, pepper corns and cloves.
  3. Add chopped onion and saute well. Then add green peas and fenugreek leaves and saute well for few minutes till soft.
  4. Add green chilly, turmeric powder and salt and mix well.
  5. Now add drained rice and fry for a minute.
  6. Add coconut milk and water and stir well. When it starts to boil, reduce the flame and cook covered till done. Remove from flame and serve hot ............
 Linking this to Back 2 School Event

Thursday, 5 September 2013

Chemmeen Kadumbu / Chemmeen Pidi (Steamed Rice Dumplings in Prawns Gravy)

                   Chemmeen Kadumbu is another popular dish in our area which is usually served as a main dish. This is similar to Kozhi Kadumbu, but the gravy is different....


For Kadumbu (Rice dumplings)

2 cups rice flour
1/2 cup grated coconut
1/2 tsp fennel seeds
1 small onion, chopped
2 cups of water

For Prawns Gravy

250-300 gm prawns, cleaned
1 large onion, thinly chopped
1 tsp ginger paste
1 tsp garlic paste
4 green chillies
2 tbsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2-1 tsp garam masala
1 sprig curry leaves
1/2 -3/4 cup coconut milk

  1. For preparing kadumbu, first crush grated coconut, fennel seeds and chopped onion together.
  2. Boil water adding salt. Add this boiled water to the rice flour and mix well.
  3. Add crushed coconut and knead well to a smooth dough.
  4. Make small balls out of the dough and slightly flatten it and steam cook in a steamer for 10-12 minutes. Keep them aside...
  5. To prepare the gravy, heat oil in a pan and add curry leaves, onion, ginger paste, garlic paste and green chillies and saute well.
  6. Add coriander powder, chilli powder, turmeric powder and garam masala and mix well for a minute.
  7. Now add cleaned prawns and salt and cook adding little water until the prawns are done.
  8. Then add the coconut milk and stir well. 
  9. Add the prepared rice dumplings into the gravy, mix well and cook on low flame until the gravy is well coated with rice dumplings. Remove from flame and serve hot.....

Wednesday, 4 September 2013

Black Eyed Beans / Vanpayar / Vellapayar Curry

             Today's recipe is a simple and yummy vellapayar curry which I tried from Rafeeda's space..This curry goes well with rice...


3/4 cup black eyed beans/ vellapayar
1/2 tsp turmeric powder
1/2 cup grated coconut
3-4 shallots, chopped
3 green chillies
1 tsp ginger paste
1/4-1/2 tsp fennel seeds
1 tbsp oil
1 tsp mustard seeds
2-3 dry red chillies
few curry leaves

  1. Wash and soak black eyed beans in water overnight. Then cook it adding 1 cup water, turmeric powder and salt till done.
  2. Grind grated coconut, shallots, green chillies, ginger paste and fennel seeds with little water to a smooth mixture.
  3. Add this ground mixture to the cooked black eyed beans and simmer till warm. Do not allow to boil...Switch off the flame..
  4. Heat oil in a little pan, splutter mustard seeds and add dry red chillies and curry leaves. Pour this into the curry and mix well. Serve with rice..........

Sunday, 1 September 2013

Vanilla Cake

Hi friends and readers,

             Hope all of you are doing well. I was very busy for the last few weeks, so was not able to update my blog. We moved from New Zealand to Australia now, settling in Perth. InshaAllah I will try to post the recipes from my drafts for next few days... 
            Today's post is a Vanilla Cake with Confectioner's icing or Vanilla icing. The recipe for this Vanilla cake is adapted from " Joy of Baking". Then this two layer cake is covered with readymade "Soft White Icing" which is prepared as per the package instructions...


For Vanilla Cake:

3 cups (345 gm) all purpose flour/ plain flour
1 tbsp baking powder
1/2 tsp salt
1 cup (226 gm) unsalted butter,  room temperature
1 3/4 cup (350 gm) sugar
4 large eggs,  room temperature
2 tsp vanilla extract
1 cup milk, room temperature

For Confectioner's Icing:

3- 4 cups icing sugar, sifted
1 cup (226 gm) unsalted butter, room temperature
1 tsp vanilla extract
2-4 tbsp milk
food color, if desired ( I used pink color)


For Vanilla Cake:
  1. Preheat oven to 180 degree celcius. Butter or spray two 9 inch cake pans and then line the bottom of the pans with baking paper or parchment paper.
  2. In a bowl, sift together plain flour, baking powder and salt.
  3. In a large bowl, beat the butter until soft and creamy ( about 1-2 minutes). Gradually add the sugar and beat until light and fluffy for about 3-5 minute.
  4. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and beat well  until combined.
  5. Then alternatively add the flour mixture and milk, beginning and ending with the flour.
  6. Divide the batter between the two prepared pans and bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
  7. Place the cakes on wire rack to cool for about 10 minutes and then remove the baking paper. Cool completely before frosting.... 
For Icing:
  1. In a bowl,beat the butter until smooth and creamy. Then beat in the vanilla extract.
  2. Gradually beat in the sugar and add 2 tbsp of the milk and beat to combine. 
  3. On high speed, beat frosting until light and fluffy. Add more milk or icing sugar, as needed, to get the right spreading consistency. If desired, color the frosting with food color.
To Assemble:
  1. Place one cake layer (bottom side facing up) on your serving plate and spread with about 3/4 cup of frosting.
  2. Place the other cake layer (bottom side facing up) on top of the frosting and cover the entire cake with the remaining frosting.
Covering the cake with Soft White Icing/ Fondant:
  1. For this cake, I covered the entire cake with ready made "Soft White Icing", which is prepared as per the package instructions..

       4. For decorations, divide the prepared white icing into small balls and add food colors drop by drop and knead well until you reach the desired color.
       5. Roll them and using cookie cutters or plunger cutters, cut them into desired shapes and stuck them on the fondant using little water....

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