30th August 2014 - breakfast

We had indian style breakfast today. Idli, dhall curry, chicken varuval, sweet panniyaram. Superb combination. My boy loves the sweet panniyaram and my daughter had the soft idli. I feel very happy when my kids loves the food I prepare for them.

23rd August 2014 - tea time

The weather was very hot and its best to bake bread. So i decided to bake a bread for tea time. The recipe i took it from the bread book by Alex Goh. It turns out very soft and tasty. My daughter loves it more than the store bought bread..

21st August 2015 - tea time

We had doughnuts for tea time. Its a home made doughnuts. Its my second try after my first one comes out hard to chew. But this one turns out very soft and delicious. My daughter loves it. I got the recipe from a food blog.The recipe is awesome. Thank you to Mat gebu the owner of tiffinbiru food blog for sharing the recipe.

20th August 2014

Its my son Kehshavan's first birthday today and we plan to celebrate simple. At the same time we also wants to celebrate our daughter Kalpanadevy's 3rd birthday which was on June 4 together with our son's birthday. I baked 2 cakes for them. For my son, i baked an eggless chocolate chips cake with Mickey Mouse deco in piping gel and for my daughter, i baked a butter cake with Minnie Mouse deco in piping gel. Its my first time decorating a cake with piping gel but it turns out well. Wishing my both kids with full of happiness and success. As a mom, i just love to see them happy and cheerful..Its priceless..love them always...

14th August 2014 - tea time

Two weeks ago I bought coconut appam pan to cook the coconut appam. At last today I manage to cook the appam. It turns out crispy outside and soft in the middle. We had it for late tea time cause was waiting for the batter to get fermented well. I tried the recipe for coconut appam from the PERIPLUS MINI COOKBOOKS: Indian Rice and Breads. Its super easy, fast and tasty too.

COCONUT APPAM

1tbsp cooked rice
250ml(1 cup)  warm water
11/2 cups (180gm) rice flour
1 tsp instant yeast
2 tsp sugar
1/4 tsp salt
375ml (1 1/2 cups) thick coconut milk

1) Blend the cooked rice and warm water until smooth. Transfer to mixing bowl and add the rice flour, yeast, sugar and salt. Mix until it forms a thick and smooth batter ( like idli batter consistency).

2) Cover and keep aside for 4 hours to ferment ( i actually put under hot sun and leave it for 2 hours. It ferment well).

3) Add the coconut milk and mix the fermented batter to form a slightly watery batter. Set aside for another 2 hours.

4) Heat an appam pan and grease it lighty wit oil. If use non-stick appam pan, omit the oil.

5) Pour 3 to 4tbsp of the batter into the pan. Rotate the pan by hand so that about 3cm of the side of the pan is thinly coated and the remaining batter collects at the centre. Cover wit the appam lid.

6) Lower heat and cook for about 3 mins or until set and the edges resembles crisp lace, the center is soft and well risen and the underneath is golden brown.

7) Serve wit chicken curru, mutton curry, fish curry, or best eaten with sweet coconut milk.

*for my appam pan, the above recipe comes about 7 appams.

15th August 2014- tea time

Baked vanilla cupcake with chocolate chips on top for tea time.

19th July 2014 - lunch

Saturday I cook different dishes for lunch. Its simple and tasty too.

Menu:
Sesame chicken (since i don't have white sesame in stock, i use corriander leaves for garnishing.),

Yau mark stir fry wit garlic.

Fish ball soup with some vegetables (indian style),

Couscous (substitute for rice).

14 January 2014 - Tuesday

Its harvesting festival today. Today's menu is vegetarian.
Sweet rice, payasam,dhall curry, long beans stir fry, pumpkin sweet n sour, vegetarian prawn in spicy gravy, indian traditional fitters which are urad dhall vadai or methu vadai and dhall vadai.