Coconut Date Fritters (Cucur Buah Kurma Kelapa)

Today marks the first day of the Ramadan month and one of the popular food items this month would be dates/buah kurma. This recipe is really easy to make and very suitable for buka puasa/breaking fast.

Start by deseeding the dates and cutting it into strips. Really sweet dates are best used for these fritter and you would not need to add any sugar.

In a bowl, combine the self raising flour, atta flour and salt and make a well.

Slowly add some water to make a thick batter.

To the batter add the dates and mix well. Add some sugar if dates are not sweet and combine well.

Add the grated coconut and give it a good mix.

In a wok/pan, heat some oil. Once the oil is hot, spoon in about 1 tbsp of the batter into the hot oil. Be sure not to over crowd the pan. Spoon in only about 3-4 fritters at a time. Fry the fritters for about a minute or less and flip it to the other side. 

Once the fritters have turned golden brown on both sides, remove from the pan and place it on kitchen roll to absorb the excess oil and serve hot.

Selamat berbuka puasa to all my muslim brothers and sisters!

COCONUT DATE FRITTERS (CUCUR BUAH KURMA KELAPA)

+PRINT RECIPE HERE

INGREDIENTS:

10-12 dates/buah kurma, deseeded and sliced

1/4 cup grated coconut,packed

1/2 cup self raising flour

1/2 cup atta/whole wheat flour

1/4 tsp salt

Sugar to taste, if needed

1/2 cup water or as needed

Oil to fry

METHOD:

1) Deseed the dates and slice them. Do not slice them too thin, it should be of medium thickness. Keep aside.

2) In a bowl, combine the self raising flour, atta flour and salt and make a well.

3) Slowly add some water to make a thick batter.

4) To the batter add the dates and mix well. Add some sugar if dates are not sweet and combine well.

5) Add the grated coconut and give it a good mix.

6) Heat the oil in a pan, in medium low heat.

7) Once the oil in the pan is hot, spoon in about 1 tbsp of the batter in to the hot oil. Repeat this to make a few more fritters at a time.

8) Fry the fritters for 1 minutes or less. Flip the fritters to the other side and continue to fry for another 1 minute or less, or till golden brown.

9) Once the fritters turn golden brown, remove from oil and place the fritter on kitchen roll to absorb the excess oil.

NOTES:

1) The self raising flour can be replaced with plain or all purpose flour. If this is done, add 1/2 tsp of baking powder.

2) The atta flour can be replaced with whole wheat flour. If you can't find atta or whole wheat flour, you need not use a combination of flours. You can just use self raising/plain/all purpose flour.

4) Make sure to add the water in small amounts so that you don't end up with a runny batter. If you added too much of water, just add a bit more flour to make the batter thick again.

5) Make sure the oil is hot enough before you fry the fritters so that your fritter does not absorb excess oil and becomes soggy.

6) Make only about 4 fritter at a time and do not overcrowd the pan.

* This recipe yields 18-20 fritters

Linking this to: http://www.thelady8home.com/2013/08/16/weekend-gala-dinner-extravaganza-is-back-link-up/

Rustic Garlic Mashed Potato

Mashed potato serves as an excellent side dish for most meat western  dishes and it is very easy to make it. This time around, instead of making plain mashed potato, I added a bit if of garlic to give it an oomph. If you are watching your carb intake, you could easily substituted the potatoes used in this recipe with cauliflower and the butter with olive oil.

I started off by boiling a few peeled and cubed potatoes till fork tender in salted water. 

Place the cooked potatoes in a bowl, add the butter and start mashing up the potato with the back of the fork. 

Add in the milk, finely grated garlic and greek style yogurt and continue mashing the potato. The mashed potato need not be smooth, that's why I'm calling it rustic garlic mashed potato. But if you prefer it smooth, go ahead and make it smooth and if want the mashed potato a little more creamier, add a bit more milk.

Go ahead and taste the mashed potato at this point to check the seasoning. Add salt if necessary. 

Lastly, gently fold in the chopped spring onion. 

RUSTIC GARLIC MASHED POTATO

+PRINT RECIPE HERE
INGREDIENTS:
3 potatoes, peeled, cubed and boiled
3 cloves garlic, finely grated
3 tbsp butter
1 tbsp greek style yogurt
4-5 tbsp milk
1 tbsp chopped spring onion
Salt to taste

METHOD:
1) Peel and cube the potatoes. 
2) Bring to boil some water in a pan. Add about 1 1/2 tsp of salt and throw in the potatoes. Boil the potatoes for 10-15 minutes till fork tender.
3) Remove the boiled potatoes and place it in a bowl.
4) To the cooked potatoes add the butter and start mashing it up using a fork.
4) Add the greek style yogurt, milk and finely grated garlic and continuing mashing till desired consistency.
5) Add salt to taste and chopped spring onions and mix well.

* This recipe serves 3 

Vanilla Cupcakes With Vanilla Buttercream

I know I was supposed to post the Vanilla Cupcake With Vanilla Buttercream recipe, as I mentioned in my previous post and I apologise for the week long delay since I got cought up with work. The cupcake recipe is adapted from Pastry Affair and the buttercream recipe is mine. Lets just dive in straight into the recipe and method, shall we?

Start off by sifting together the cake flour, baking powder and baking soda and keep aside.

Next, in a bowl, cream together the butter and sugar till it resembles coarse breadcrumbs.

Add in the eggs one by one and beat well.

Go on to add the greek style yogurt, vanilla extract and vegetable oil and beat well.

Gradually add the sifted ingredients and mix well with a wooden spoon or spatula.

Lastly, pour in the milk and combine well to make a smooth batter.

Pour the batter into lined muffin or cupcake cups and bake in a preheated oven for 12-14 minutes or until a cake tester/toothpick inserted in the middle of the cupcake comes out clean.

Once the cupcakes are done, remove from oven and let it cool completely before frosting.

For the buttercream, start by beating the butter and vanilla till pale and fluffy. 

Gradually add in the sifted icing sugar and beat well. Add in food colouring if desired and mix well. 

Place the buttercream in a disposable piping bag with any tip of choice and frost as desired. I did a two toned icing with pink and white and I followed the exact method in this video here

attempted a rose swirl

normal swirl

couldn't resist a bite!

VANILLA CUPCAKES WITH VANILLA BUTTERCREAM

+PRINT RECIPE HERE
For the cupcakes
INGREDIENTS:
1/4 cup salted butter, at room temperature 
1 cup fine granulated/castor sugar 
2 eggs 
1/3 cup greek style yogurt ( or plain yogurt or sour cream)
1/4 cup vegetable oil 
2 tbsp vanilla extract 
1 3/4 cups cake flour (NOT self raising or plain flour)
1 1/2 tsp baking powder 
1/2 tsp baking soda 
2/3 cup milk

METHOD:
1) Preheat oven to 180 degree Celsius.
1) Sift together the cake flour, baking powder and baking soda and keep aside.
2) In a bowl, beat the butter and sugar till it resembles coarse breadcrumbs.
3) Add the eggs on by one and beat well. Make sure one egg is incorporated well before adding another.
4) Add the greek style yogurt, vanilla extract and vegetable oil and beat well.
5) Gradually add the sifted ingredients and mix well with a wooden spoon or spatula.
6) Pour in the milk and combine well to make a smooth batter.

7) Pour the batter into lined muffin or cupcake cups about 2/3 full or less.
8) Bake for 12-14 minutes or until a cake tester/toothpick inserted in the middle of the cupcake comes out clean.
9) Once the cupcakes are done, remove from oven and let them cool completely before frosting it.

For the buttercream
INGREDIENTS:
1 cup salted butter
3 cups icing sugar, sifted
1 tsp vanilla extract

METHOD:
1) Beat the butter and vanilla extract till its pale and fluffy.
2) Gradually add in the sifted icing sugar and beat well to make smooth buttercream.
3) Add food colouring, if desired, and mix well.
4) Place the buttercream in a disposable piping bag with any tip of choice and frost as desired.

* This recipe yields 16 regular sized cupcakes or about 28 mini cupcakes.

Linking this to: http://www.thelady8home.com/2013/08/16/weekend-gala-dinner-extravaganza-is-back-link-up/