WALK ROUND THE PARK TODAY 20.1.2014

MUFFINS OH MUFFINS

INDIAN VEGETARIAN DINNER 19.1.2014

Saturday dinner with some of the kids -minus Alya and Atik who have already gone back to college earlier.

I had Indian vegetarian the day before at my friend's house, Mastura Intan. I went with Nariman. Lunch at 6 pm whewww..

Anyway it inspired me to make these for my kids..but not as nice as what I had at Mastura's..uhmm must keep on making them.. 

SPICY PUMPKIN MASALA

Pumpkin                    - 1 big piece

Oil                             - 1 tbsp

Mustard                     - ¼ tsp

Cumin seeds              - ½ tsp

Cashewnuts               - 4 to 5 

Onion                        - 1

Turmeric pwd             - ¼ tsp

Ginger garlic paste     - ½ tbsp

Red chilly pwd           - ½ tsp

Coriander pwd           - ½ tsp

Sugar                        - ½ tsp

Besan flour                - 1 tbsp ( Chickpea Flour)

Fresh coriander leaves

Salt to taste

1.    Dice pumkin to small pieces.

       Take oil in a frypan and heat it over medium low heat.

2.    Season with mustard, cumin and split urad dal.

3.    Add cashewnuts and sauté for a minute.

4.    Add chopped onion and fry till transculent.

5.    Add turmeric pwd, ginger garlic paste and cook for 2 mins.

6.    Add sliced pumpkin pieces  and mix well

7.    Add red chilly pwd, coriander pwd, salt and sugar.

8.    Stir well and add water.

9.    Close it with a lid and cook till pumpkin is tender.

10.  In another pan, add a tsp of oil.

11.  Add besan flour and roast till golden color.

12.  Add roasted besan to pumpkin curry and combine well.

13.  Cook stirring,  covered for 2 mins or until fragrant.

14.  Turn off flame and add finely chopped fresh coriander leaves.

15.  Spicy Pumpkin Masala ready.

16.  It makes an awesome combo with roti, chapati, paratha and with rice varieties.

Spicy Bhindi ( Okra ) Fry:

Ingredients:

Bhindi / Okra                          - 250 g

Onion                                     - 1

Tomato                                  - 1

Green chilly                            - 2

Oil                                         - 2 tsp

Mustard                                 - ¼ tsp

Cumin                                    - ½ tsp

Asafetida                               - a pinch

Curry leaves                           - a few

Turmeric pwd                         - a pinch

Red chilly pwd                        - 1 tsp

Salt to taste

Fresh coriander leaves

 Method:

1.         Wash the okra and pat dry.

2.         Slice them to thin pieces.

3.         Chop onion, tomato to slices.

4.         Slit green chillies.

5.         Heat oil in a fry pan.

6.         Temper with mustard, cumin, asafetida and curry leaves.

7.         Sauté onions till light brown.

8.         Add tomatoes and sauté till it is soft.

9.         Toss in  the sliced okra and green chillies.

10.      Add turmeric, red chilly pwd, salt and mix well.

11.      Cook for 3 to 4 minutes by closing with lid.

12.      Stir gently and drizzle a tsp of oil to sides.

13.      Cook until well blended on low heat.

14.      Garnish with fresh coriander leaves and serve as side dish...:)

CHICKEN MAKANI( INDIAN BUTTER CHICKEN)
Ingredients

1 tablespoon peanut oil

1 shallot, finely chopped

1/4 white onion, chopped

2 tablespoons butter

2 teaspoons lemon juice

1 tablespoon ginger garlic paste

1 teaspoon garam masala

1 teaspoon chili powder

1 teaspoon ground cumin

1 bay leaf

1/4 cup plain yogurt

1 cup tomato puree

1/4 teaspoon cayenne pepper, or to taste

1 pinch salt

1 pinch black pepper

 1 tablespoon peanut oil

1 pound boneless, skinless chicken

thighs, cut into bite-size pieces

1 teaspoon garam masala

1 pinch cayenne pepper

1 tablespoon cornstarch

1/4 cup water

Directions

Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

EGGS AND GREEN CURRY CHILLI

Ingredients:

50g tamarind - mashed with 1/2 liter of water to extract juice
5 hard boiled eggs
8-10 green chillies - slit lengthways
5 shallots - sliced
2 sprigs curry leaves
2 stalks coriander leaves - chopped
1 tsp mustard seeds
4 tbsp of oil
salt to taste

For The Curry Paste
1 tbsp coriander/ketumbar powder
1/2 tbsp cumin/jintan putih powder
1 tsp grounded/blended ginger
1/2 tsp grounded/blended garlic
1 tsp turmeric/kunyit powder
** mix all together

Preparation:

When oil is heated, fry the chillies for about 2-3 mins, remove and keep aside.
In the same oil, saute the shallots for a couple of mins.
Add in the curry paste, curry leaves, mustard seeds and salt to taste
Stir to combine all these ingredients before pouring in the tamarind juice.
As soon as the curry is heated through, add in the fried green chillies and eggs.
Cook for another 3-4 mins and as soon as small bubbles appear, off the heat.
Stir in the coriander leaves before serving.

ALOO GHOBI..- no picture taken except in the main pix above.

We bought the chapatie ( no time to make them) and some white rice.

I made Tiramisu for our dessert..yummy....

THAI CHICKEN RICE - FRIDAY EVENING DINNER -17.1.2014

Friday evening dinner with everybody at the table except for Farah and the cucus..

Thai Chicken Rice our all time favorite..u can find the recipe here

I love it when everyone is home..:)

Poached Egg with Hollandaise Sauce

Last Saturday morning Amar made these for us for breakfast...yummy..Thanks Amar for the lovely breakfast

POMEGRANATE

Got this at the Jusco...cannot stand it a MUST BUY because of the size..it is so juicy and nice..worth the RM8.90 I spent on it.

Took the info below from

http://www.drfuhrman.com/library/article19.aspx

Secrets Revealed: The Powerful Health Benefits of the Pomegranate

One of the oldest known fruits, found in writings and artifacts of many cultures and religions, the pomegranate (punica granatum) is an original native of Persia. This nutrient dense, antioxidant rich fruit has been revered as a symbol of health, fertility and eternal life.

Seeding a Pomegranate Cut the crown (protruding blossom end) off the pomegranate, removing with it some of the pale-yellow pith. Take care not to pierce the seeds within. Lightly score the skin in quarters from stem to crown end. Immerse the scored fruit in a large bowl of cool water and soak for 5 minutes. Holding the fruit under water, break sections apart with your fingers, separating the seeds from membrane. The seeds will sink to the bottom of the bowl. Discard skin and membranes. Drain the seeds and dry on paper towels.

Antioxidant Rich Smoothie  Serves: 2 Preparation Time: 5 minutes Ingredients: 8 cups organic baby spinach 1 cup pomegranate juice 1 cup blueberries, frozen 1 cup strawberries, frozen 8 dates, cut in half 2 tablespoons flaxseeds, ground 1/2 avocado, optional Instructions: Blend all ingredients together. This is delicious & very healthy!

If you're not familiar with the pomegranate, it is a red fruit with a tough outer layer; only the juice and the seeds inside are edible. Pomegranate juice is available year round, but you can purchase fresh pomegranates in most grocery stores from September through January. When refrigerated in a plastic bag, pomegranates keep for up to 2 months. Try tossing the seeds on a salad for a brilliantly colorful, crunchy, and nutritious addition.

Seeding a pomegranate may seem like a lot of work for just a piece of fruit but think again. getting at those seeds may be well worth it. The pomegranate is a nutrient dense food source rich in phytochemical compounds. Pomegranates contain high levels of flavonoids and polyphenols, potent antioxidants offering protection against heart disease and cancer. A glass of pomegranate juice has more antioxidants than red wine, green tea, blueberries, and cranberries.

Amazing Clinical Results
This fantastic little fruit recently made its way back into the news after some spectacular clinical results. Here's what you need to know:

Compounds found only in pomegranates called punicalagins are shown to benefit the heart and blood vessels. Punicalagins are the major component responsible for pomegranate's antioxidant and health benefits. They not only lower cholesterol, but also lower blood pressure and increase the speed at which heart blockages (atherosclerosis) melt away.

Recent medical research studied heart patients with severe carotid artery blockages. They were given an ounce of pomegranate juice each day for a year. Not only did study participants' blood pressure lower by over 12 percent, but there was a 30 percent reduction in atherosclerotic plaque. Just as astounding, participants who did not take the pomegranate juice saw their atherosclerotic plaque increase by 9 percent.1

In other studies, potent antioxidant compounds found in pomegranates have shown to reduce platelet aggregation and naturally lower blood pressure, factors that prevent both heart attacks and strokes.2

Not only are pomegranates good for your heart and blood vessels but they have been shown to inhibit breast cancer, prostate cancer, colon cancer, leukemia and to prevent vascular changes that promote tumor growth in lab animals.3 Several in vitro studies have shown this remarkable anti-cancer effect. Additional studies and clinical trials currently taking place are hopeful to reveal this fascinating effect on humans.

Also of note, pomegranate juice contains phytochemical compounds that stimulate serotonin and estrogen receptors, improving symptoms of depression and increasing bone mass in lab animals. 4

Features of the Pomegranate Most powerful anti-oxidant of all fruits Potent anti-cancer and immune supporting effects Inhibits abnormal platelet aggregation that could cause heart attacks, strokes and embolic disease Lowers cholesterol and other cardiac risk factors Lowers blood pressure Shown to promote reversal of atherosclerotic plaque in human studies May have benefits to relieve or protect against depression and osteoporosis

Many studies show that the pomegranate is one of the most powerful, nutrient dense foods for overall good health. These clinical findings clearly show a correlation between pomegranate compounds and their positive effect on both human and animal cardiovascular, nervous, and skeletal health. This is one fruit that you can't afford to exclude from your diet!

BIRTHDAY CAKE FOR BIL FOR HIS 57TH'S BIRTHDAY

MORE FLOWERS..

FLOWERS...FLOWERS...FLOWERS

BEEF STEW - MY VERSION

1 kg Beef - cut into cubes, slow cook overnight till soft

3-5 pieces potatoes, quartered**

1 carrot, diced**

2 stalks of .celery**

1 yellow onion, diced

3 cloves of garlic, minced

1/2 can tomato puree

1 can Kimball tomato soup

salt and pepper to taste

bay leave

2 tbsp canola oil

roux:

75 gm butter

75 gm flour

Heat the pan and melt the butter. Once melted add the flour and mix well till it comes together

**add to the beef in the slow cooker

Directions:

1. Put the 2 tbsp of oil into the pot. Heat up the pot;

2. Put the onions and garlic into the pot and stir for 10 minutes;

3.Pour the beef and gravy into the pot;

4. Add the tomato soup and tomato puree;

5. Add bay leaves;

6. Add the roux and simmer for 20 minutes till the gravy thickens;

7. Add salt and pepper

NASI AYAM ? / NASI BERLAUK AYAM WITH THE CONDIMENTS

KENDURI WEDDING ALYA ANAK ZAINON MOHD NOOR

 From Right to Left (Standing) : Jamal Rashidi, Shaharuddin, Kamaruddin( bride's father), Zainon Mohd Noor(bride's mother), CT, WNF.

From Right to Left( Sitting): Nurjannah, Rozana, Jurizan, Zainon Abg, Norry

Busy makan

FAVORITE FLOWERS - LILIES

These has been a favorite of mine for a very long time besides roses and orchids..I love them because they give out a  very sharp alluring smell when they open up. 

A day out at The Ketam Village, Desa Park City with the kids