So wish me luck!

Ingredients

• 2 cups rice flour
• ½ cup urad flour
• ½ cup besan flour (which I believe is the same as channa flour or chickpea flour)
• 1 tsp chilli powder
• 1 tsp cumin seeds
• 1 tsp sesame seeds
• 2 tsp salt
• ½ cup butter
• 1 – 1½ cup water
• Sufficient oil to deep fry the murukku

What to do

1. Combine all the ingredients EXCEPT the butter and mix well.
2. Work the butter into the mixture until it forms a crumbly mixture (You can use a fork – I just use my hand).
3. Add the water (about ¼ cup at a time) and knead the mixture into a soft dough.  The dough should not be sticky (Diagram 1)
4. Stuff the murukku mould with the dough and pipe out the desired patterns.
5. Heat the oil and make sure it is hot before frying the murukku.
6. Fry until the murukku is golden brown.
7. Remove with a slotted spoon and drain on a paper towel to remove excess oil before storing.

Chef Bavani’s Tips

1. For the taste of the salt and the chilli powder, I would suggest that you follow my measurements the first time, and then change the quantities according to taste in your 2nd attempt.  It may be too hot or salty, or not enough.
2. In Step 1, make sure you try to combine the dry ingredients well.
3. In Step 2, try to work as much of the butter into the dry mixture as possible.  DO NOT melt the butter and use it.  Just leave the butter out of the fridge for about 30 minutes before starting so that it’s soft.
4. When adding the water, make sure to add a little bit at a time.  The final dough must come away from the sides of the bowl and not be sticky.  In my experience, I added a little too much water and it became sticky, so I added a little rice flour to get it back to the right consistency (Diagram 1).
5. Since I’m new to the Murukku making art, I cut about 10 square pieces of parchment paper and pipe the murukku patterns onto them first and then using my hand, I take each one and put it in the oil.  After piping out the pattern, make sure to pinch the beginning of the murukku and the end part to the pattern or it will uncoil in the oil – if you know what I mean.  Hope you can see it circled in red in the picture below (Diagram 2).
6. Fry the murukku until golden brown NOT light/dark brown – it changes the taste if overfried (Diagram 4).  So experiment with the first batch and taste it before frying the rest.

Diagram 1 – non-sticky dough, comes away from the side.

Diagram 2 – the size of the parchment paper is roughly the size of the palm of your hand unless you have a tiny or gigantic palm hehe

Diagram 3 – use sufficient oil to fry the murukku.

Diagram 4 – the left murukku (circled in red) shows the parts to be “pinched” and the right murukku shows the golden brown colour after it is fried.

Ingredients

Brownie

1. ½ cup vegetable oil
2. 1½ cups white sugar
3. 2½ cups shredded zucchini
4. 2 tsps vanilla extract
5. 2 cups all-purpose flour
6. ½ cup unsweetened cocoa powder (I use Hersheys)
7. 1½ tsps baking soda
8. 1 tsp salt
9. ½ cup chopped walnuts (optional)

Frosting

1. 6 tbsps unsweentened cocoa powder
2. ¼ cup margarine
3. 2 cups confectioners’ sugar (icing sugar)
4. ¼ cup milk
5. ½ tsp vanilla extract

Method (Brownie)

1. Preheat oven to 350°F (175°C).  Grease and flour a 9×13″ baking pan or line with parchment paper.
2. In a large bowl, mix together the oil, sugar, shredded zucchini and 2 tsps of vanilla extract until well blended.
3. Sift together (in another bowl) the flour, cocoa, baking soda and salt.
4. Stir the flour mixture into the sugar mixture and mix until everything is just combined – do not go crazy overmixing.
5. Fold in the walnuts if you want them in the brownie.
6. Spread evenly into the prepared pan.
7. Bake for 25-30 minutes in the preheated oven.  Check whether it’s done but inserting a toothpick or skewer – it should come out clean.

Method (Frosting)

1. Melt together the cocoa and margarine in the microwave for about 20 seconds.  Stir it till well mixed and leave aside to cool
2. In a medium bowl, blend together the confectioners’ sugar, milk and vanilla.  Stir in the cooled cocoa mixture.  Mix thoroughly.  TASTE to make sure it taste good – spread over the cooled brownies.  Cut the brownies into squares.

Chef Bavan’s Tips

1. My brownies took 28 minutes for them to be cooked.
2. I always use parchment paper for cakes and brownies.
3. Make sure your brownies are fully cooled before spreading the frosting.
4. This type of frosting tends to crack a little when you cut the brownies, so make sure you use a sharp knife and hold it at a perpendicular angle to the brownie when cutting.

Ingredients

2 (14 oz) cans of tomatoes with Jalapenos (I used the S&W brand which produces cans of petite diced tomatoes with Jalapenos)

½ onion, diced finely

1 tsp minced garlic

½ lime, juiced

1 tsp salt

½ tsp chilli powder (for that extra uummmph – OPTIONAL – the Jalapenos already do their job…you’ve been warned)

3 tbsp chopped fresh cilantro

Method

1.  DUMP all the ingredients in a blender/food processor, pulse it 2 times and then check to see if the consistency is what you desire (I pulsed it about 4 times).  Some like it chunkier and some like it totally pureed.

Chef Bavani’s Tips

1.  NEVER PANIC!

2. Send the  CLOSEST ADULT-LOOKING INDIVIDUAL to the grocery store to pick up these ingredients.

3. Do not dice the onions too small – the onion taste will be overpowering when you blend it.

4. It may take a few times for you to get the right taste – amount of salt, lime juice, chilli powder, size of onions.  Just start with the above recipe and tweak it.

5. If you can’t find the cans of tomatoes with jalapenos, use 2 cans of stewed tomatoes with a ¼ can of jalapenos.

I’m generally not much of a fruit pie/tart type of person – unless it’s an apple crisp/crumble ofcourse – then I’m all gaga over it!  But due to the over-picking of cherries this year during our Cherry Picking weekend, I was highly encouraged to make a cherry pie.  It turned out really good even for me.  It’s a really simple recipe if you’re looking for a quick one.  And for trying the lattice crust design for the first time, it was much easier than I expected.  Check out the useful websites in the tips below.  The tedious part of the process is the pitting of the cherries.  Knowing that this would not be a regular activity, I decided that buying a cherry pitter would not be of much use to me.  So I found out finally that I could use a straw to pit a cherry (this was my most valuable lesson!).  Here’s how to do it:

Step 1 – Wash the cherries.

Step 2 – Remove the stems.

Step 3 – Use the straw to twist and push it through on the opposite side of where the stem was removed through to the other end – which will give you a clean looking pitted cherry!

NOTE : You can try pushing the pit through with a straw without removing the stem.  Most of the time, the stem just pops out with the seed.

NOTE NOTE : This is a MESSY process – so protect your clothes.  The cherries do a great job of staining your hands and clothes!

So on to the recipe…..

Ingredients

1. 4 cups of FRESH pitted cherries
2. 1 ¼ cups sugar
3. 4 tbsp tapioca pearls (I use full tapioca pearls and grind them - you can try using the quick cooking tapioca)
4. ½ tsp cinnamon
5. 1 tsp vanilla
6. 1 ready made 9 inch double crust pie (I use the Marie Callender brand – follow the instructions on the packet – leave the crust out of the freezer for the stated time)

Method

1.  Preheat the oven to 400°F.

2.  Use a coffee grinder to grind the tapioca pearls until it is in powder form.

3.  Combine and mix all the ingredients gently and let it sit for 15 mins.

4.  Fill the 1st pie crust until full – press down gently with a spoon so that it is the same level as the top of the crust.

5.  Lay the 2nd pie crust that has been overturned and “flute” the edges.  In this step, if you are using the lattice crust design, cut the 2nd crust into strips and lay them on top.  Check the tips below for useful websites where you can learn how to create the lattice design.  It is much easier than you’d think! 

6.  Cover the edges with foil.

7.  Place the pie on a cookie sheet, put it on the middle rack of the oven and bake for 45-50 mins.  After the first 35 minutes of baking, remove  the foil and continue baking.  Around 45 minutes into baking, check on the pie – if the cherries are bubbling and the crust is a nice, golden colour, remove the pie from the oven. 

Chef Bavani’s Tips

1. Use a “known” brand or your own recipe for the crust.  Sometimes, the quality of ingredients does matter.
2. To impress the guests, try out the lattice crust design (the overlapping crust layers on top of the pie).  Below are few useful sites/videos to learn this technique.  I learnt most of my tips from the first 2 websites.

             http://www.howdini.com/howdini-video-8435990.html
 
             http://elise.com/recipes/archives/005134how_to_make_a_lattice_top_for_a_pie_crust.php
 
             http://www.youtube.com/watch?v=2Jv8BGw31Cg

 Happy Pie Baking

 Ingredients

Apam

2 cups self-rising flour

½ cup sugar

1 egg

1½ cups milk (I use low fat milk)

½ tsp baking powder

½ tsp baking soda

½ tsp yellow colouring (I use about 9 drops just because 9 is my favourite number )

Filling

1 cup sugar

1 cup roasted unsalted peanuts

Method

1. Use a hand held mixer or use a fork to cream the egg and sugar until it is smooth.
2. Add the milk, vanilla, baking powder, baking soda and yellow colouring and mix thorougly.
3. Add the flour a little at a time and stir until well mixed – adding it slowly prevents a lumpy batter.
4. Leave the mixture to sit for 10 minutes.
5. While the mixture is “sitting”, pound/grind the peanuts till the acceptable “chunk” level that you like.  Mix the peanuts with the sugar.
6. Heat a flat pan on low and grease with a bit of oil.  When it is hot, pour about a ½ cup of batter and rotate the pan to spread the batter into a circle.  Cover the pan.  I use an 8″ pan which is just right for that amount of batter.
7. When the pancake is almost cooked (it looks dry on the top), sprinkle some of the peanut/sugar mixture on top and cover the pan.
8. When the pancake is golden brown at the bottom and the sugar has melted a little, fold in half and remove from the pan.      

Chef Bavani’s Tips

1. The first time I made it, I used water instead of milk and it still tasted good – just not as rich!
2. The batter can be made 30 minutes ahead and kept in the fridge until ready to use.  Just stir it before using.
3.  To grease the pan, I pour a few drops of oil and then use a paper napkin to rub and distribute the oil around the pan.  (I always grease the pan a little even if I’m using a non-stick pan so that the pancake doesn’t become too dry).
4. I have 8 settings for the heat on my stove – I use the No. 2 setting (very low) so that the bottom of the pancake does not burn.
5. Covering the pan while cooking the pancake is important as it helps to cook the pancake thoroughly.  
6. Do not flip and cook the top side like you would with a normal pancake.
7. I would suggest adding 1 tsp of vanilla to the batter.  I plan on trying this the next time and will keep you updated.

Ingredients

1½ cups all-purpose flour

3½ tsp baking powder

1 tsp salt

1½ tbsp sugar (I use 2 tbsp so that the pancake can even be eaten on its own)

1¼ cups of milk, heated (heat in the microwave until just warm, approx 30 seconds)

1 egg, separated

1 tsp vanilla extract

3 tbsp butter, melted

Method

1. Sift together the flour, baking powder, salt and sugar.  Repeat this process.  (Sift 2 times altogether).
2. In a separate bowl, mix together the egg yolk and the vanilla extract.  Then add the warm milk and the melted butter and stir well.
3. In another bowl, beat the egg white until it is foamy (with bubbles).  Add this to the wet mixture with the milk.
4. Make a well in the centre of the dry ingredients (flour) and pour in the wet mixture.  Stir lightly until all is combined.  Do not overmix.  There may be small lumps still.
5. Heat a lightly oiled griddle or frying pan over medium heat.  Scoop the batter onto the pan using about ¼ cup for each pancake.  Brown both sides and serve hot.

Chef Bavani’s Tips

1. If possible, leave the dairy ingredients (milk, egg, butter) outside at room temperature for 30 minutes before beginning the preparation.
2. In Step 4, make sure you mix the ingredients only until just well-mixed.  Overmixing gets rid of the trapped air bubbles which is what makes the pancakes soft and fluffy.
3. I use an 8″ non-stick pan and pour a ¼ cup of batter.  Using the handle of the pan, I rotate the pan to spread the batter to make a circle that fits the base of the pan
4. Make extra and store them in a ziploc bag for the next day.  Pop one in the microwave for 30 seconds – DELICIOUS!

Pancakes are delicious served with pancake syrup or maple syrup.  There are various toppings you can use.  I still remember one topping that I learnt to make when I was in High School.  Smash some banana with a container of COLD, COLD fruit yoghurt.  Spoon some of this mixture into the middle of pancake and roll the pancake.  The combination of the COLD yoghurt and the HOT pancake is just HEAVENLY! 

Ingredients:

1 lb fresh yellow ‘mee’ noodles (I use the Fortune Brand Yakisoba Stir Fry Noodles that are precooked) 
2 cups bean sprouts (optional – use as much or as little as you like)
2 to 4 pips garlic pips, finely chopped
1 medium red or brown onion, chopped and diced
1 medium sized tomato, quartered
½ lb ground beef or mutton (lamb) 

1 Tbsp of Curry Powder (I use Baba’s Meat Curry Powder)

2 tsp salt
2 tbsp kecap manis 
1 tbsp sambal oelek (chilli paste)
2 tbsp Ketchup (I use regular tomato sauce)
2 eggs, beaten
1 medium potato, boiled and diced
vegetable oil for cooking

Fresh lime juice to squeeze over the noodles when serving (optional)

Method:

1. Dice the potato and boil it.  Do not over boil as you do not want mashed potatoes!
2. Separate the noodles into loose strands and keep for use at the end.
3. Heat the wok and add approx 2 tbsp oil and add the onion followed by the garlic.  Stir fry until the onion is golden.
4. Add the ground meat, curry powder, sambal chilli, salt and stir fry until the meat is browned.
5. Then add the ketchup and kecap manis and mix well.
6. Make a space in the middle of the ingredients in the wok and add the beaten egg.  Fold the egg into the mixture and stir till it is cooked.
7. Add the bean sprouts, potato and tomatoes and stir until all the ingredients are coated with the sauce.
8. Add the noodles and stir fry until everything is mixed well.  Add a little oil while frying.  And add a few more tbsp of kecap manis until the colour of the noodles is a golden or darker brown. 
9. When serving, pour about 1-2 tsps of freshly squeezed lime juice over each individual plate of noodles. 

When cooking any dish, you should always remember that what may get my mouth watering may not necessarily be what may get your mouth watering.  Don’t be afraid to change quantities such as the amount of salt, chilli paste or anything else.  But what I would recommend for you to do is to try out this recipe exactly the way it is the first time.  And then the next time, you will know how you can change it to suit your taste buds.

Chef Bavani’s Tips

1.  In Step 8, as you add more kecap manis to the noodles to darken the colour, do taste it to make sure it’s not getting too sweet.

2. Feel free to add fried tofu, shrimp or any other ingredient that you like.