Thursday, June 14, 2018

Coconut Cookies

When I was making these coconut cookies, I was just putting up every ingredients as per my instinct. I had about 250 Gms of freshly grated coconut which I wanted to utilize. These cookies turned out nice and brown, after I took them out from oven. These turned little soft after they have cooled,leaving a nice coco nutty flavour and that it almost reminded me of ‘Thekua’ minus the crunchiness of the Thekua.
If I would have deep fried these cookies , I am sure they would have turned out exactly like Thekua.

Anyways since this is a baked version and also I happened to add eggs, I really can’t call it Thekua.
Thekua as you must be knowing is made during ‘Chat’ Puja in Bihar and in Puja ceremonies, all preparations are preferably vegetarian.
This recipe minus eggs and baking agents can still be made into Thekua.

These coconut cookies were more flavourful the next day.I also added bit of pineapple pieces not required though if you want to skip, can do so. If kept outside these remain fresh for 3-4 days, after that the flavour starts to deteriorate, as we have used freshly grated coconut.
If you wish, you can freeze or refrigerate them and use desiccated coconut in place of fresh coconut. This way the shell life may increase. I will suggest try consuming within 2-3 days.

Now to the recipe for these delicious coconut cookies
Coconut Cookies
Recipe requirements
  • 1 and half cup of whole meal flour/Atta flour
  • 250-300 Gms of fresh grated coconut
  • 1 cup of sugar
  • ½ cup of oil
  • 3 eggs
  • 1 and ½ tsp of baking powder
  • 1 tsp of baking soda
  • ½ tsp of salt

  • Whisk in eggs in a bowl well.
  • Take all the dry ingredients in a big mixing bowl. Whole meal flour, baking powder, salt and baking soda and mix well.
  •  In a separate bowl mix in oil and sugar well. Add in freshly grated coconut.
  • Now add egg mixture slowly into the flour bowl and mix. Add in oil, sugar and grated coconut mixture in batches and keep mixing till you use up whole of the content.
  • The dough will be collecting well, but still will be semi-soft. Keep this dough in fridge for about 3-4 hrs.
  • Take out and divide the dough into 4 portions. Roll each portions to long cylindrical shape and then cut in about a gap of 1 inch.
  • Prepare oven. Preheat it at 160 deg C.
  • Line a baking paper or foil over baking tray.
  • Place the portions at equal distance and gently press them with a fork.
  • Bake for about 20-25 mints or till they turn out nice and brown.
  • Take out and cool. Enjoy these delicious coconut cookies.

As we are approaching Eid soon, shopping malls are all decked up with lovely Eid decorations.

Grocer stores and super-markets are filled with gift hampers as well. Eid is a major festival and is joyfully celebrated in Malaysia.

Wish you all, who celebrate Eid, a very happy and joyous Eid.Enjoy and celebrate with good food

Eid Mubarak!

Friday, June 8, 2018

Kumro Pata Chorchori- Pumpkin leaves and vegetables stir/fry

I was delighted to spot tender pumpkin leaves or Kumro Pata in our local vegetable market recently. I brought back a bunch of leaves and made this pata chorchori.The recipe, well, nothing different than a usual chorchori recipe. I happened to have brinjal, potato, pumpkin, radish and carrot which added a lovely taste and texture to the chorchori.We had with warm cooked rice.

Here to the recipe
Kumro Pata Chorchori- Pumpkin leaves and vegetables stir/fry
Recipe requirements
  •  1 whole bunch of tender pumpkin leaves approx. 400 Gms
  • 1 medium size potato
  • 1 medium size round brinjal
  • 1 medium sized radish chopped into cubed
  • About a cup of pumpkin pieces  
  •  ¼ inch ginger root

For tempering and seasonings
  • 1 tsp of turmeric powder
  • 1 and ½ tsp of red pepper powder
  •  2 tsp of coriander powder
  • 1 tsp of salt or as per taste
  • 1 tsp of sugar
  • 3-4 dry red chillies
  • 1 tsp of panch phoron
  • 5-6 tbs of mustard oil
  • 1 tsp of ghee
  • 1/2 tsp of garam mosla 

  • Clean tender pumpkin leaves and stems properly in water. Sometimes when tender leaves are not available, you can use the fully grown leaves as well. But chop them roughly.
  • Heat up a fry pan, add mustard oil, and add in panch phoron and dry red chillies. Let them splutter.
  • Now add in finely chopped ginger.
  • Add in potato, pumpkin, radish, carrot and brinjal pieces.
  • Keep on stir/fry for about 8-10 mints at medium high flame.
  • Now add in turmeric powder, red pepper powder, coriander powder and salt. Add sugar as well. Sprinkle little bit of water and keep on stir/fry.
  • Add in pumpkin leaves as well. Coat well with spices. Let it cook, covered for about 10-12 mints.
  • Add in ghee or butter and garam masala at the end. Gently mix in with spatula.
  • Take out and serve. Enjoy with rice.

I am leaving this post with a beautiful sunrise pic.

Wish you all a very happy and healthy holy Ramadan month. Ramadan Mubarak.

Friday, May 11, 2018

Pomegranate Mojito Mocktail Recipe

The days are getting hotter over here in our neck of the woods. We do get rains from time to time as being a tropical country Malaysia, it always rains here. There are two season only here, rainy and summer and each has its own beauty. Summer means we need to keep re-hydrating with drinking plenty of fluids and having light meals as well. When I last went to our local vegetable market, I saw pomegranate, so couldn’t stop myself from picking some for our daily usage. However, I soon realized they are little sour. But I needed to use them anyhow. 

This mojito mocktail recipe comes handy in this case, it’s such a refreshing non-alcoholic drink on a hot summer evening. I really like to unwind myself with a glass of cool pomegranate mojito and a book with me or catch up with dear daughter when she comes back from her school in the evening.
Now to the recipe
Pomegranate Mojito Mocktail Recipe
Recipe requirements ( serve-1)
  • 1 fresh Pomegranate
  • 2 tbs of fresh lemon juice
  • 2-3 tsp of sugar or honey as sweetener
  • About half a can of Sprite or 150 ml roughly
  • 2 tsp of freshly grated ginger

  • Cut pomegranate into half. With the help of hand juicer, squeeze out fresh pomegranate juice.
  • Squeeze out excess juice from seeds. Discard seeds.
  • Now in a mixer, blend lemon and pomegranate juice, sugar and lemon juice well.
  • Add in freshly grated ginger into the mixture.
  • Put this mixture for refrigeration about 2-3 hrs. It will be nice if you can do this overnight.
  • At the time of serving, fill in the serving glass with ice cubes as desired.
  • Pour this pomegranate juice mix in to serving glasses.
  • Now pour Sprite slowly from one side of the glass and give 1-2 stir with a stirrer. Serve immediately.
  • This recipe is for 1 glass or 1 serving only. Increase the quantities for 4-5 people as required.
  • Serve chilled. You can spike it with rum in place of sprite.This is the virgin Mojito version with out any alcohol.

You all have a relaxing weekend and happy cooking.

Friday, May 4, 2018

Best places to eat in Kuala Lumpur- for family

We have lived in Kuala Lumpur for two years now. It seems like yesterday, when we arrived fresh in Kuala Lumpur with no clues how the city will greet us. We were still adjusting to the new routines here in our host country, exploring local vegetable markets and grocers simultaneously. It was not like easy cake-walk for us, but slowly and gradually we got a hang of this city and its people. With so many varieties of cuisine here, Kuala Lumpur is a foodie’s paradise. Its Malay , Chinese and Indian population makes this city such a thriving and lively place to be in.The cosmopolitan nature of this city means you can easily find high end eating joints at one side and on other side, local small vendors who home-cook food daily, start their small and convenient food-stalls during lunch and dinner hours and sell their home-cooked food. This contrast makes it even more interesting and enticing. We as a family don’t go out often during weekdays. But once a weekend, we do try eating out as it gives me a break from my daily cooking spree. I was thinking to write about Kuala Lumpur's food world, but I refrain myself from doing it from these past years, as I needed some experiences before I could write about this topic.
Here is our list of eating out .The criteria of all these places is one thing-family eating out, where they can sit , have a pleasant talk , spent some time and eat delicious food.If you happen to shop in Shopping mall , there are plenty of eating places one can go and eat.
I have listed good restaurants, local food places(some on a budget) and places where you can grab a bite and do take-aways as well, their food outlets as well.
Now to the list-

      Pappa Rich – Bangsar, Mid Valley Garden mall – tried the breakfast menu thick roti steam with butter+Kaya...…chicken satay , black pepper chicken siew mai , nasi lemak  with curry chicken, Char Kway Teo , Asam Laksa, Curry Laksa, Prawn mee ( my favourite), Ipoh Kway Teo soup with prawn and chicken slices,Hainan steamed rice chicken, Dessert-Cendol and drinks – coolers and iced beverages.Price-$$

      Chilies- 1 Utama, mid valley megamall- Mexican cuisine...Cajun chicken sandwich, Cajun pasta , prawn scampi pasta , Rancharo chicken tacos, Grilled chicken fajita trio( served with 3 flour tortilla + sour cream+Guacomole+salsa+pico de gello , all you need is to make your own fajita and relish) chicken enchilada,  Chipotle chicken fresh bowl ( Tex-mix), watermelon Margarita ( cocktail- those who prefer little spiked Tequila drinks) , classic Mojito, Bloody Mary etc and  I would rather go for Virgin Pomegranate Mojito( alcohol free) or watermelon juice, mango fizz, strawberry lemonade.…..they cater to specific food habits also , like we got chicken quesadilla in place of beef quesadilla as requested.Price-$$$

      Marco creative cuisine - 1 utama shopping mall – fine dining –Their pasta recipes - and dessert...creme brulee with white chocolate sherbet are worth it...Price-$$$$

I  dare you to try their squid ink Japonica rice. Anyone!!

   Mikey’s original New York pizza – mid valley megamall. We tried their Loco Mexican Pizza and chicken parmigiana. The view is also nice over there. You can eat and get to see people all across the shopping mall.Price-$$$
      Breakfast/ Brunch/ High Tea at Corus Hotel – The choice of brunch or high tea recipes are ample over here. A nice and fine dining 4 star hotel. For a nice brunch get-together they have Dondang Sayang Coffee house which serves all day along. The choices are varied – from continental to local Malay cuisine. The ambience is nice and warm. If you like to eat food in a good ambience and in relaxed way, suggest to have weekend High-tea there.Price-$$$$

  Pulp at Papa Palheta- Bangsar for coffee break. 

Their Hot chocolate is also delicious. I have written a review about this place as well here.Price-$$

     Secret recipe – what not to like about it. You can choose variety of pastries. Chicken satay ( Malaysian favourite recipe) , Thai style fried rice, Noodles in tom yum soup, curry laksa, Special seafood Mee Mamak ( Malaysian recipe) , it has good western menu choices as well and their pasta recipes are also worth trying – Pasta Arrabiata spaghetti , spicy seafood pasta medley and lasagne just to name a few are worth trying it.Price-$$

And the absolutely delicious dessert ( array of cakes and pastries- black forest, double chocolate pastry, chocolate brulee,capachino cheese  etc.) . 
Venue- the Midvalley shopping mall and Sunway Pyramid mall. They have branches all across Malaysia and also in Singapore, Indonesia and Thailand.

     Sri Nirvana Maju Banana Leaf – Bangsar – Kuala Lumpur food arena is not complete if you don’t go to these local banana leaf restaurants. Why they are called banana leaf, well food is served over banana leaf, what else. This is a traditional South- Indian food fair to be precise. Two varieties of vegetarian recipe dhal, then followed by non-vegetarian dish, dessert, drinks and poppadum. You can fill your tummy and heart both.Price-$$
     Rasa Uttara – Mid valley shopping mall – local Malay cuisine. We have liked their Nasi Goreng.Specially Ayam Rendang Uttara , Ayam Kari Kaptan.Price-$$

  ChatterBox – 1 utama shopping mall and Bangsar Village – Non-Halal – this restaurant serves one of the most delicious clay pot chicken we have eaten. Simple recipe but served warm every time we have ordered. Their vegetarian food menu is also nice.Price-$$
  Fahrenheit 600 – Publika shopping mall– Their pasta Napoli and Snow white recipes, mushroom chicken lasagne are worth trying. Their breakfast menu is also worth it..Price-$$$ 

Wong Kok – 1 Utama shopping mall, Petaling Jaya, Chinese cuisine- the options for choosing Chinese noodles recipes are plenty. Price-$$
Their black pepper chicken and rice is delicious.
Oasis Food Court in Mid-valley is worth a visit.You have display of many local food joints.Price-$
Food court in Pavillion Bukit Bintang- many local and international cuisine outlet at reasonable price. 
This was part -1 of the foodie journey in Kuala Lumpur, we will post second part in coming weeks.

This blogpost is our way of appreciating Kuala Lumpur and its magnificent food world and it’s cuisine. 
I personally have learned a lot of new recipes, terms and history about local food. I will keep writing about that from time to time.I have also blogged local recipes Belanak Fish curry-here, Singapore style beehun -here and -Prawn Mee soup-here and also with local ingredients Belanak Fish here , Ash Gourd here , Mackerel fish - here, Ong Choi Green leaves- here , Siakap fish - here Sunlady melon here.
I do hope this post will help all of you, who are new to this city and don’t know where to start their foodie journey.

Friday, April 27, 2018

Melon Colada Mocktail Recipe

Our vegetable and fruit market is being flooded with fully ripened melons and cantaloupes these days. I often buy them fresh and we relish juicy melons a lot. Since Malaysia is a tropical country, these fruits are readily available. 

This mocktail recipe was made and relished very much. Mocktails are well, mock, that is minus alcohol. This is such a refreshing mocktail drink for a hot summer evening. Although, you can add alcohol of your choice to spike it and call it cocktail. 

You can use shaker with ice to make this mocktail. I have blended all in a mixer, which is what I have.
As a thumb rule in Pina colada, white rum is added but you can choose any other liquor as well. I have included papaya as well to make it healthy and filling. This is a kid-friendly recipe.

Melon Colada Mocktail Drink Recipe
Recipe requirements (serves-1)
  • 2-3 slices of fully ripened Sunlady melon or cantaloupes
  • 1 thin slice of fresh papaya
  • 12 tsp of fresh coconut milk
  •  3 oz. of sprite
  •  ½ tsp of honey as sweetener
  • Ice cubes and mint leaves for garnishing

  • Pick fully ripened and fresh melon and papaya for better flavour. Use freshly made coconut milk for best flavour, otherwise you can use canned one or coconut cream in place of coconut milk.
  • Cut and chop melon and papaya into slices. Pick 2-3 slices or wedges from melon and 1 wedge from papaya. Make a mixture with honey and coconut milk in a blender. Now cool it in fridge. At the time of serving take out and mix it with sprite again in mixer. Sprite itself is sugary, so less honey is added. More over the fully ripened melon and papaya gives a nice sweet flavour. Serve chilled with mint leaves.
  • Easy and delicious papaya melon colada is ready. You can spike it with alcohol of your choice (rum/vodka/tequila) if you want a nice cocktail.

Happy Cooking Friends and have a relaxing weekend.