Low Calorie Mango Pudding

Mango Pudding

Mango Pudding is a Malaysian favourite and this is a delicious low calorie version of it.  It is so good, you could even have it for breakfast or any time you fancy or when your sweet tooth gets the better of you.

The Recipe:

250 ml low fat milk); 100 gms mango cubes;  1 tbsp gelatine powder.

50 ml evaporated milk and extra Mango cubes.

Heat 50 ml of milk and sprinkle the gelatine over and leave aside until it blooms.  Add to  and blend with the milk and  Mango cubes. 

Pour into glass dish and set in the refrigerator.  

To Serve:  Pour a little of the evaporated milk in a glass bowl and place a portion of the Mango Pudding in it.  Top with cherries or additional mango cubes.  Serves 2 people and if you like you could polish off the whole lot yourself.

NB:  This could also be made with a F1 Mango Shake - my favourite way of cutting down on calories.  In this case make 1 shake with 3 scoops of F1 Mango and 250 ml low fat milk with 100 gms Mango Cubes.  Blend together with 1 tbsp of gelatin that has bloomed, set in the refrigerator and you have an easy peasy version of it.  Serve as above.

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Ma's Masala Chops

Masala Chops

Every now and then I get this craving for my Mum's food and flip through my recipe book for a taste of home.  This is one such recipe and we all love it.  It can be made with practically any kind of meat and tastes good whatever it may be.  Serve it with rice or bread or chappathi or idlis or even with doasi to mop up the delicious gravy. 

The Recipe:

1 kg ribs, cut into 2 inch pieces, wash and drain; 1 tsp chilli powder or to taste; 1/2 tsp jeera powder; 1/4 tsp turmeric powder; 1/2 tsp pepper corns; 10 flakes garlic, medium sized; 1/2 tsp mustard; 1 tbsp vinegar and 1 tsp salt to taste.

Seasoning:  3 - 4 sprigs curry leaves and 4 medium sized onions, sliced fine; 2 tbsp olive oil

NB:  I always use non stick pans.

Grind the above to a smooth paste and marinade the ribs overnight.  The longer the better.  Pressure cook in 2cups ( 500 ml) water for 40 minutes or till tender.  Remove from fire and keep aside.

Heat a large non stick pan, add the oil and when hot throw in the curry leaves.  Stir fry a minute and add the onions.  Lower flame and fry till golden brown.  Make sure the onions are not burnt.  Add the ribs and fry till brown all over.  Add the gravy and give it a boil.  Serve hot with fried or baked potatoes.

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Vintage Apricot Pudding

Apricot Coconut Pudding

Apricots and coconut are two of my favourite ingredients and I am always trying out new combinations to see how they turn out.  This was a successful attempt and enjoyed by those I served it to.  It is quick to make and it is surprisingly delicious.

25 dried apricots; 1 tbsp unflavoured gelatin; 2 cups thick coconut milk- made yourself using 1 medium sized coconut, grated or instant coconut milk from the supermarket; 1/4 cup sugar; 1/2 tsp vanilla essence; a pich of salt.

Soak the apricots overnight in 300 ml hot water.  Next day stone them, crack the nuts and reserve kernels for use in the pudding.  Cook on medium heat in the soaked water until the water evaporates.  The apricots should be whole and not mushy.  Divide in half.

To Make the Coconut Milk:  Grind the grated coconut in 2 cups warm water.  Strain and keep aside.

If using Powder:  Mix two cups warm water with a 50 gm packet coconut powder.  Beat together with a whisk to avoid lumps.

If using ready made coconut milk, use two cups of 250 ml each.

Sprinkle gelatin over 1 cup of coconut milk and keep aside until the gelatin has bloomed.  This takes about 15 to 20 minutes or more.  

Simmer the sugar, salt, remaining cup of coconut milk

 on medium low heat for 5 minutes, gently stirring all the while.  Pour this over the gelatin mixture and stir until the gelatin is completely dissolved.

Take a pyrex dish and put half the apricots in a layer on the bottom.  Pour half the gelatin mixture over the apricots and set in the refrigerator for 15 minutes until slightly set.  Place the second half of the apricots on the set pudding and add the remaining gelatin mixture on top. Scatter the reserved kernels over the gelatin mixture.  Return to the refrigerator and set overnight.  Next day un mould and serve or just dig in with a spoon and serve on elegant plates.

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Ruth Isaac

Red Tomato Bread

Red Tomato Bread

I have been madly baking bread and going through various sites and recipes ever since I learnt to use my bread maker.  It sat on the shelf for a long, long time until I plucked up the courage to unpack it, read the manual and install it in my kitchen.  The first loaf was a total disaster as I pressed all the wrong buttons.  I improved with practice, however and now all I do is measure the ingredients accurately, put it into the bread maker in the right order and relax or multi task while the bread maker does it's work and tap out the loaf when I hear the beep, beep beep.

NB:  The light loaf is a result of using fresh tomatoes whereas the bright red loaf came from tinned tomato puree.  Both tasted delicious though and it's up to you to choose what you want to use.

I used Tulsi leaves (Indian Basil) as I grow a few plants at home.  Basic Recipe from Bread Machine ( Now You're Cooking).  Thank you Sheela for the book.

The Recipe:

1 1/4 cups warm water; 1 tbsp olive oil; 1 tbsp chopped shallots; 1/2 tsp minced garlic; 2 tbsp chopped tulsi leaves;  4 tbsp tomato puree; 2 tsp brown sugar; 4 1/2 cups unbleached bread flour; 2 tsp instant yeast.

Place ingredients in the bread maker in the order listed.  Switch the machine on and press the required buttons.
Programme:  Basic

Size: Medium

Colour:  Medium

Relax and unwind and switch the machine off when the loaf is ready.  (  It will beep).  Take the loaf out and enjoy.

For those who do not have a bread machine:

Place the flour in a deep mixing bowl and sprinkle the yeast on top.  Add the rest of the ingredients and mix well with a wooden spoon until the mixture comes together.  Knead for 20 minutes until smooth and elastic.  If you happen to own a cake mixer use the dough hooks to knead the mixture for 10 minutes.   Cover with cling film and keep in warm place to rise until double in size.  This takes about 1 hour or so.  Punch it down and knead again for 5 minutes.  Shape into a round loaf and place 

1. on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
2. With a sharp knife, cut a large "X" in top of loaf. Bake in a preheated oven at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.  Slice and serve with garlic butter, mixed vegetables and cheese or Roast Chicken.  

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Grilled Indian Butter Chicken

                                      My Butter Chicken

This is a recipe that I have had for decades and sparingly made because I reserved it for very special occasions.  I felt guilty cooking such rich food and adding to our daily calorie count.  However, after we came to Malaysia, I started grilling meat instead of frying it and experimented with all my recipes until I came up with delicious alternatives.  This is one such and a joy to behold and cook.  The rich, vibrant colour of the gravy makes it a knockout every single time.

The Recipe:

500gms boneless chicken cubes, washed and drained.

Grind  1 tsp chilli powder; 2 tbsp ginger garlic paste; 2 cloves; 2 cardamom pods; 1/2 tsp methi seeds, roasted;  1 tsp vinegar or to taste; salt to taste; juice of 1 lime; 1/2 cup curds. Marinade overnight.

For the Gravy:  500gms tomato puree - tinned or fresh; 50 gms cashew nuts, roasted and powdered; 1/4 tsp pepper powder, freshly crushed; 1/4 tsp chilli powder; 1 tsp brown sugar or more to taste; 1 tbsp butter; 1/2 cup water to mix with the tomato puree.

For the Garnish:  2 tbsp milk powder mixed with 2 tbsp water- should be a thick, pouring consistency; coriander leaves, chopped.

Next day  grill the chicken  in a preheated oven at 250 Celsius for 5 to 7 minutes both sides.  The first side takes longer, so watch the chicken carefully.  When done cover and keep hot.

In the meanwhile make the sauce.  Mix the tomato puree with the water and keep ready for use.  Heat a deep nonstick pan and heat the butter on a medium flame until it melts.  Lower the flame, add the cashew nut powder and stir fry golden brown.  You have to be very quick as the cashew can burn easily.  Pour in the tomato puree, add the salt, chilli powder, pepper powder, sugar and taste to adjust the flavour.   Increase the heat, keep stirring until the gravy is thick and dark red.   Add the chicken, bring to the boil and  remove from the fire.  Transfer to serving dish.  Just before serving garnish with the milk powder  and coriander leaves.  Serve hot with Jeera Rice or any Indian Bread.

NB:  I use fresh, ripe tomatoes for the puree.   Just grind it together and use.

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Hot Cross Bun Bread

                                                                     HOT CROSS BUN BREAD

I would love to bottle the aroma that fills the house whenever I bake hot cross buns and save it for special occasions.  If you are like me I am sure, you will feel the same.  Pinterest  has been a source of inspiration and excitement for me.  There are loads of recipes and best of all colourful photographs and step by step tutorials for anything and everything you could dream of.  And so I mix and match and bake and steam and experiment to my heart's delight.

I can't remember how many recipes and sites I went through before I found  http://onionsandpaper.blogspot.co.uk  which gave step by step instructions on how to make a hot cross bun loaf in a bread maker.  What joy!  And since I have a bread machine, I decided to trial bake it yesterday.  The result was phenomenal, the aroma enough to drive me insane and the taste everything one could wish for.  The three of us had it for dinner yesterday with butter and enjoyed every crumb.

The Recipe:

350 ml warm water; 2 tbsp olive oil; 1 1/4  tsp salt; 2 tbsp brown sugar; 520 gm all purpose flour; 1 tsp dry yeast at room temperature; 1 cup of dried fruit- I used my fruit cake mix which I always have soaking in rum for Christmas.

Using a wooden spoon, mix the flour, sugar, salt, oil, yeast and spices together.  Make a well in the centre and pour in the warm water.  Keep mixing until the dough comes together.  Discard the spoon and use your hands to  knead the dough on a lightly floured surface until soft.  Add the fruit and knead to incorporate. Place in a large glass bowl, cover with cling film and keep in a warm place to rise until double in size.  This takes about 30 minutes to 1 hour depending on the warmth of the place you have kept it in.   Punch down the dough (it should spring back) and gently knead again.  Grease a loaf tin and place the dough inside and leave aside to rise again until double in size.  Bake in a preheated oven at 175 C for 40 minutes or until the loaf is nice and brown.  Every oven is different, so there may be a slight variation  in the time it takes to bake.  Remove from oven, cool for 10 minutes or so and serve warm or toasted with butter and jam if you please.

NB:  This took me three hours, so start early.

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Yun Chow Quinoa

Yun Chow Quinoa

I have been trying out various rice recipes using Quinoa for quite some time now.  What fascinates me is that Quinoa, the super grain is cooked like rice and has so many benefits including a high protein content and a low glycemic index.  Fortunately it is well liked in my household, so I have no qualms in substituting rice with quinoa.   It tastes good and smells good.  What more could one's palate want?

The Recipe:

2  cups quinoa; 1 cup mixed, stir fried vegetables (carrots, beans, peas, cauliflower, whatever); 1 omlette cut into strips; ½ cup shredded cooked chicken (optional); 1 tbsp minced ginger garlic; 2 spring onions cut really fine; oil for frying; large wok; 1 soup cube (salt not required if using soup cubes). 

Cook the quinoa, the same way you would cook rice.  If you have stock at hand use that instead of water and cut out the soup cube. 

For instructions how to cook Quinoa see my earlier post 

 http://fromthefryingpan.blogspot.com/search?q=quinoa

Heat oil in wok. Add the ginger garlic and stir fry a minute. Smash the soup cube and add to the wok. Lower flame and add the vegetables (I used only peas) and chicken and gently mix. Next, add the quinoa a little at a time and mix well. Add the spring onions and omelette strips and transfer to serving dish.   Serve hot with or without a side dish.

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