Kiwi Fruit Muffins

Recipe: Roz@HomeKreation
Makes about 22 muffins

Ingredients:
2 cup flour*
1 tbsp baking powder*
1 tsp baking soda* (* sifted together)
1 cup sugar ( I used less than 1 cup and mixed with brown sugar and castor sugar )
3 firm Kiwi Fruit - peeled and finely chopped

2 eggs **
3/4 cup Oil **
3/4 cup Milk ** (** combined) i used low fat milk

Method:
Place flour mixture* in a bowl.
Add in sugar and chopped kiwi.
Gently stir in egg mixture** until just moistened - do not overmix.
Spoon into muffin cups until 2/3 full.
Bake 180C for 20 minutes or until golden.
Cool on wire racks.

Eggless Moist Banana Brownies

 Recipe: MR_Kak Fida / Sourced: Roz@HomeKreation
Size: 8" square or double portion 10" x 12"

Ingredients:

100g Cooking chocolate

75g Butter

200g Ripe Bananas - mashed

55g Brown Sugar - originally 60g

1/4 tsp Salt 

1 tsp Vanilla Essence

75g Plain Flour *

2 tbsp Cocoa Powder *

1/2 tsp Baking Soda *

1/2 tsp Baking Powder * (* sifted together)

Topping : Chocolate Chips any type

Method:

Melt cooking chocolate and butter together.  Allow to cool.

Add in mashed banana, sugar, salt and vanilla essence, mix well each addition.

Fold in sifted ingredients *.  If too thick, add in 2 tbsp fresh milk.

Pour batter into a greased and lined tin.

Sprinkle some choc chips.

Bake at 160C for 20 - 25 minutes or until done

Ribbon Pakoda

Sourced: Rak's Kitchen

Ingredients:
2 cups Rice Flour / Idiyappam Flour
1/2 cup Gram flour / kadala maavu
3/4 tsp Pepper powder (coarse)
2 tbsp Butter
2 -3 tbsp Oil
1/2 tsp Asafoetida powder
salt and water and needed
Oil for deep frying

Method:

Mix rice flour, gram flour, pepper powder, butter (softened), oil, asafoetida, salt, well.

Then add water little by little to made a stiff non sticky dough.

Apparently heat oil in a kadai.  Fill the murukku press with the prepared dough, with the ribbon pakoda plate.

Press the dough in hot oil in a circular way to form a single layer.  Dont's layer so much, just one layer to ensure even and quick cooking. 

When the bubbles reduces, flip the pakoda and cook again till the bubbles ceases and the "Shhh" sound reduces. 

Drain it in the paper towel, after cooled down store in airtight container to enjoy these crisp flavourful pakodas.

Notes:

Added pepper powder will made the pakoda to be more on whiter side.

You can replace the pepper powder with 3/4 tsp red chili powder and 1/8 tsp turmeric.  Make sure the pepper powder is fine enough to get through the press holes.  Sometimes if its grainy, then it gets stuck in the holes.

Karasev

Pic Infront : Karasev / Ribbon Pakoda / Murukku 

Sourced: Rak's Kitchen

Ingredients:

1 cup heaped Gram Flour / Kadala mavu

3/4 cup Rice Flour

1/4 tsp Asafoetida powder

1/8 tsp Turmeric powder

2 tsp Pepper, crushed coarsely

1 tsp Cumin seeds

2 tbsp Butter, softened

Oil for deep frying

Salt as needed

Method:

Sieve gram flour if it has any lumps.  Take both flours in a bowl, melt butter and add it to it.  Add crushed pepper and cumi, salt, turmeric and asafoetida.  

Mix well, add enough water to make a stiff dough but there shouldn't be any cracks.  Make as a smooth dough.

Take the murukku press with the same plate we use to make murukku.  Fill the press with dough and press in hot oil in large circles.  Do not make too many layers just two circles.  Fry in medium flame on both sides till the bubbles and "Shhh" sounds ceases.

Kuih Lompang

Sourced: Roz@HomeKreation / Recipe by: Hanieliza

Kuih Lompang

Ingredients:

1/4 cup sugar *

1/4 cup palm sugar *

1 screwpine leaf *

2 cup water * *Boil until dissolved to make sugar syrup and cool

1 cup rice flour

1/4 tsp Alkali Lime Water ( air kapur / air abu soda )

Grated young coconut

Method:

Mix flour, lime water and sugar syrup until smooth and filter.

Pour into moulds and steam for 20 minutes

Serve with grated young coconut.

Onde-Onde

Ingredients:

Glutinous flour *

Coconut milk * mix togeth

Ban Mian / Mee Hoon Kueh

Sourced: Roz@HomeKreation
Serve 3 - 4 persons

Ingredients:

250g plain flour

1 egg

1 tbs cooking oil

100ml water

a pinch of salt

Method:

Method 1 Using bread machine:

Place all ingredients into a breadmaker and process into dough.

After the 30 minutes dough cycle is completed, let it rest in the breadmaker for about 1 hour.

Method 2 Manual:

Mix water with salt, egg and oil until well mixed.

In a large mixing bowl, add the water mixture to the flour and mix into a dough.  Knead the dough for about 5 minutes, until the dough springs back a little when pressed with a finger tip.

Shape the dough into a ball, cover with a clean damp towel or cling film and leave to rest for 1 hour.

Divide into 4 balls of dough (one ball for one serving).

Preparation of Ban Miah : Cook the ban miah one individual portion each time to ensure the noodles are perfectly cook, which not too soft or undercooked.

Flatten one ball of Ban Miah dough in between your palm or using rolling pin.

Tear the dough into small thin pieces and drop it into the boiling soup.

Repeat pulling and tearing the dough until one ball is used up.

When the nooldes are almost cooked, break one egg into it.  When the noodles is cooked add in vegetables, top with fried anchovies, fried shallot, chopped spring onion and chili oil.

Anchovies Soup

Ingredients:

1/2 cup dried anchovies

3 cloves garlic - chopped 

1" ginger - chopped

1 cup soaked mushrooms - sliced

1.5 liter water

Salt or ikan bilis cube

Method:

Chopped garlic, ginger and anchovies.

Heat few tablespoon oil and stir fry chopped ingredients until fragrant and golden.

Add in water and salt, slow cook overnight.

Madeleine Cookies

Recipe: Bon Appetit

Made about 14 madeleine cookies

Ingredients:

2 large eggs

1/4 cup castor sugar

1 teaspoon vanilla extract

1/2 teaspoon grated lemon peel

pinch of salt

1 cup all purpose flour

10 tablespoons unsalted butter, melted, cooled slightly

powdered sugar (optional) for dusting

Method:

Preheat oven to 375F (175C), generously butter and flour pan for large madeleines.

Using electric mixer, beat eggs and 1/4 cup sugar in large bowl just to blend.

Beat in vanilla, lemon peel and salt, add flour, beat just until blended, gradually add cooled melted butter in steady stream, beating just until blended.

Spoon 1 tablespoon batter into each indentation in pan.  Bake until pffed and brown, about 10-16 minutes, cool 5 minutes, gently remove from pan.

Repeat process, buttering and flouring pan before each batch.  Do ahead can be made 1 day ahead.

Dust cookies with powdered sugar.