Garlic Naan

Garlic Naan

Recipe source : Adapted from Socialappetizers

My perception of naan are those which I ate from Indian restaurants with an assortment of  curries and tandoori chicken. Those naan are thick and large and you must dip them in curries because they are rather bland by itself. 

This recipe which I had just tried out instructed that the naan be made into small discs which are thin and crispy. The slight tinge of saltiness and the flavour from the chopped garlic and parsley made these naan very tasty and fragrant. You do not need to dip them in curries. They tasted great as they were. According to the recipe source, they are meant to be finger food. 

I made them for our weekend brunch. We washed down these naan with Indian Masala Chai. They were great! In fact, these naan tasted better than those I had eaten at restaurants around my neighbourhood!

Ingredients for the dough

2 1/2 tsp dry yeast
2 tsp sugar
3/4 cup warm water
3 cups plain flour
1 tsp salt
2 oz melted butter or oil
2 tbsp yoghurt
a pinch of baking soda

Ingredients for Topping

8 cloves garlic, chopped
2 sprigs parsley, chopped
2 tbsp melted butter

Instructions

 
1.  Dissolve sugar in warm water.
2.  Add yeast, salt and baking soda to the flour. Also mix in the yoghurt and melted butter.
3.  Pour in the sugar solution. Mix into a soft dough and knead until the dough becomes smooth and elastic. About 15 minutes.
4.  Place dough into a large oiled bowl and cover with cling film. Leave it in a warm place and let it rest until double in size. About 1 1/2 hours in our hot Malaysian weather.
5.  Punch down the dough and knead it again. I divided the dough into 12 pieces. ( It depends on the desired size of the naan ).
6.  Roll out the naan into small circular disk. Brush with melted butter and sprinkle generously with chopped garlic and chopped parsley.
7.  Bake in preheated oven at 180 degree for about 8 minutes.

I am submitting this post to Asian Food Fest  : Indian Subcontinent

Hosted by Alvin of Chef and Sommelier

Fruity Yoghurt Jelly (Neen Neen Yau Yee) 年年有余

Fruity Yoghurt Jelly (Neen Neen Yau Yee) 年年有余

Recipe source :  Adapted from Amy Beh ( The Star Newspapers )

This fruity yoghurt jelly is made into the shape of a beautiful koi fish. The ingredients consist of three different types of fruits, namely strawberry (red), orange juice (orange) and kiwi fruit (green)  to form the beautiful hues of the koi fish. 

This is a great dessert after a hearty and sumptuous reunion dinner. "Neen Neen Yau Yee",  the auspicious sounding name in Chinese signifies so much prosperity and over-abundance of food, wealth and all good tidings, so much so that, there is a spill-over to the coming year!

I am sure everyone of us wants an over abundance of good tidings all year round!

Ingredients for Strawberry jelly

5g agar-agar powder
20g castor sugar
110ml water
50g strawberry, finely chopped
A few drops of red food colouring

Ingredients for Orange jelly

5g agar-agar powder
20g castor sugar
110ml orange juice (squeezed from 2 fresh oranges)
A few drops of orange food colouring

Ingredients for Kiwi jelly

5g agar-agar powder
20g castor sugar
50g kiwi fruit, finely chopped
110 ml water
A few drops of green food colouring

Ingredients for Yoghurt jelly

400ml water
60g castor sugar
10g agar-agar powder
150ml UHT milk
50g yoghurt 

Utensils required

A fish-shaped jelly mould
2 black beans for the eyes

 The fish-shaped jelly mould

Fruity jellies of three different colours, cut into strips, 

ready for assembling the Koi fish

Method

1.  Heat the first three types of jelly individual to make jelly of red (strawberry, orange (orange juice) and green (kiwi fruit). Pour each colour into individual bowls and allow to set. 
2.  Cut the three different coloured jellies into fine strips. Set aside.
3.  Heat ingredients for yoghurt jelly until agar-agar powder and sugar dissolve. Keep warm.

To assemble the fruity fish jelly

1.  Place small lumps of coloured jelly along the base of the fish mould.Fill half-way first.
2.  Place the 2 black beans to make the eyes.
3.  Slowly pour yoghurt jelly into the mould into the coloured jellies.
4.  Wait a while to allow the jellies to set.
5.  Continue to place more coloured jellies to complete the koi fish. Pour in more yoghurt jelly to fill up the fish mould. Allow to cool and set before placing into refrigerator to chill. 
6.  Once fully set and chilled, remove the fish jelly from the mould. Ready for serving.

Chocolate Toblerone Cheesecake

Chocolate Toblerone Cheesecake

 
Recipe source :  Flavours Magazine ( courtesy of La Manila Cake Shop )

My daughter came back home during the Hari Raya break. We spent many happy hours in the kitchen, messing up the kitchen while GL had a great time trying her hands at making some of her favourite goodies she remembers eating during her growing up years.

Chocolate Toblerone cheesecake is among her favourite desserts. 

This is super delicious !

The drawback - it is too rich and fattening

My whole family loves this Toblerone cheesecake.

Ingredients For The Base

1 1/2 cups digestive biscuits, crushed
125g melted butter

For the base, melt the butter and mix evenly with the biscuit. Spoon the mixture into a 23cm tin. Press on to the base with a spoon for a flat even base and then chill.

Ingredients For The Filling

250g cream cheese
75g sugar
2 eggs
1/2 cup sour cream ( I used yoghurt )
100g chopped Toblerone ( I prefer Toblerone in chunky pieces )

1.  Use electric beater to whip cream cheese and sugar till light and creamy. 
2.  Add eggs gradually, beating well after each addition and then, sour cream ( yoghurt ). 
3.  Lastly, fold in the Toblerone chocolate.
4.  Pour cream cheese mixture onto chilled base.
5.  Bake at 160 degree C for 45 minutes.

 I am submitting this post to Baby Sumo of Eat Your Heart Out

This event is linked to Little Thumbs Up 

The ingredient for August is eggs

Little Thumbs Up is organised by Bake For Happy Kids  and My little favourite DIY

I am also linking this post to Cook-Your-Books #3 

 

Organized by Joyce of Kitchen Flavours 

 

Mango Lassi 芒果酸奶

Mango Lassi 芒果酸奶

Perfect for a hot sunny day

Ingredients

500g mango, peel off the skin and cut into cubes
2 cups plain yoghurt
2 cups chilled water
2 tbsp honey

Mangoes

Yoghurt

 

Instructions

 

1.  Put all ingredients into blender and blend until smooth.
2.  Pour into glasses.
3.  Ready to serve.

Seeded Crackers 双麻饼

Seeded Crackers 双麻饼

Recipe source :  Adapted from Williams-Sonama's Essentials Of Baking

I love to eat crackers and they were always store-bought ones. I have never eaten homemade ones until today. This is the first time I am making crackers and also the first time I am participating in this Bake-Along event. The theme for Bake-Along #45 is Seeded Crackers. I made only half of the original amount as I was not certain of the outcome of my first attempt at making crackers.

I omitted a few ingredients and made a few adaptation to the original recipe. I used yoghurt instead of heavy cream. 

I am glad my first attempt turned out nicely. The crackers are very crispy.  Oh yes, they are very addictive! I made 30 pieces of seeded crackers today.  I am looking forward to baking the next batch of crackers with a different flavour.

Ingredients

1 cup of all purpose flour
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp black sesame seeds
1/2 tsp white sesame seeds
1 tbsp cold butter
1/4 cup yoghurt 

Instructions

1.  I mixed the dough by hand since I was making such a small portion.
2.  Then wrapped it up using cling film and rested it overnight in the refrigerator. 
3.  The next day when I took it out from the refrigerator, I allowed it to warm up a little, about 45 minutes before rolling out the dough and cutting it into pieces.
4.  Bake at 170 degree C for about 12 minutes.

 

I rolled out the dough in small batches then cut them into rectangular pieces

I am linking this post to Bake Along Event #45

 

 

Bake Along by Lena of Frozen Wings, 

Joyce of Kitchen Flavours and 

Zoe of Bake For Happy Kids