Playing with my new toy!

I received a x'mas present from my hubby quite early this year, a Waffle Maker! That's what I've dreamed for some times ago and every time I pass by the Mayer shop, I would stand there looking at it for a few minutes. My hubby always got headache when thinking what to buy for my x'mas present but this year he settled it quite fast haha... We can't wait to try out the waffle maker, so I quickly flipped through a Belgian waffle recipe from 西点学习大百科.  This recipe highlight that original Belgian waffle normally made by yeast instead of baking powder and soda bicarbonate that I found is quite different. Since this is a Belgian waffle maker, I think this recipe would goes well with it.

I like this waffle maker because it had a deep pocket of baking plates which will make the waffle much thicker and crispy too! The result wasn't disappoint me as the waffles had a crispy texture at the outside and remain a fluffy crumbs. As this is my first attempt, I've no experience  on its heating temperature, the color of the waffles is slightly dark, so I think I would turn the heat down to slightly lower next round. I served it with my homemade chocolate snicker ice cream and cream cheese ice cream, brilliant! 

Recipe to make 4 pieces to fit in a Cuisinart Belgium waffle maker:

150g plain flour

3g instant dry yeast

1 tablespoon caster sugar

1/4 teaspoon salt

150ml fresh milk

50g sour cream

1 egg

30g unsalted butter (melted)

1 teaspoon vanilla extract

1. Mix plain flour, yeast, sugar and salt together. Gradually add in milk, then sour cream, eggs follow by the melted butter and vanilla extract.


2. Combine the mixture until a smooth batter then cover with cling film. Let the batter proof for 1 hour. 


3. After an hour, the batter will appear some bubbles on the surface and the batter is almost double up. Use a spatula to mix with a folding method until the bubbles disappear. 


4. Preheat the waffle maker then  pour in the batter until cook. (I followed the user menu instruction) 


5. Serve it with honey, maple syrup or ice cream. Enjoy!

PS: The waffles will turn soft once it cool down. Toast it in a preheated 160C oven for 1 or 2 minutes to get back its crispiness. It can be kept in an airtight container  at room temperature for 24 hours or keep in the freezer for 2 weeks according to the recipe. But, fresh one always the best! Cheers!

Mor Keerai (Greens in Buttermilk Gravy)

Mor kozhambu is one of my all time favorite gravy/curry. I just love the smell and the taste of coconut, cumin and the tangy taste of the buttermilk in the dish. The dish can be made with a variety of vegetables like okra, white pumpkin, drumstick,chayote squash and most of the green leafy vegetables. Among the green leafy vegetables,I have not personally tried using spinach but have prepared it with most other green leaves.This mor keerai post is the first post on my blog that contains a pictured step-by-step description of the dish. Hope you all enjoy making this dish.

Ingredients:

Collard Greens - 1 bunch
Turmeric powder - 1/2 teaspoon
Salt - According to taste
Asafoetida - A pinch
Buttermilk - 2 cups (Preferably a little sour)

For Grinding:

Green chillies - 2

Cumin seeds - 2 teaspoons

Coconut grated - 1/2 cup

For seasoning:

Oil - 1 table spoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon

Method:

• Cut and wash the collard greens and strain it and keep it aside.

• Grind the coconut, green chillies and the cumin seeds to a coarse paste and set it aside.

• In a pan, add oil, mustard seeds and cumin seeds and allow the mustard seeds to pop up.

• To this add the ground paste and fry till the raw smell from the masala goes away.

• Add salt according to your own taste.

• Add turmeric powder and Asafoetida.

• Now add the collard greens and cover it and cook for about 10 mins until the greens are cooked well and shrink in size.

• Now add the buttermilk and mix well and cook on low heat for about 5 minutes.

• Mor keerai is ready to be served hot with rice.

Notes:

• Do not cook the dish on high heat after adding the buttermilk as it tends to curdle.
• If there is no sour buttermilk available, you can add 2 tablespoons of sour cream to the buttermilk and add it.

How to make Khoya/ Mawa

Diwali is around the corner and I guess all of you will be very busy making a variety of sweets and savories at home. I am also looking forward to a fun-filled evening of lights and celebrate it with my family. There has been constant experimentation going on in my kitchen for making a variety of dishes. I was trying to make Khoya with evaporated milk and I got it right.Khoya is used to make several desserts like Peda, Gujiya and Kalakand. I am planning to make Peda's for Diwali and will be using the same recipe to make Khoya. Hope you all will try this and enjoy the dish.I am sharing the same recipe here.

Ingredients:

Milk powder - 1 1/2 cups
Evaporated milk - 1 small can - 5 oz (147 ml)
Ghee - 4 tablespoons

Method:

• In a bowl, add the milk powder and loosen it up using a fork.
• Add the can of evaporated milk and mix it well. Knead it to form a soft dough.
• Add the ghee and knead it well till the dough binds together well and is formed into a nice ball.
• Refrigerate the ball of dough as it is and later grate it and use it as required.
• Else, you can knead the dough and put it in the refrigerator.Later remove it and crumple it into crumbs and store it in a air-tight container and again refrigerate it.This will be easier as you can use the quantity required easily than breaking the dough ball every time you want to use it.
• Enjoy making the khoya and many more desserts for Diwali.