The Classic Sunday Brunch. So full of fat, fat and FAT!!!!!!!!!!!!! :D  The best way to enjoy your holiday/ weekend.... without counting your calories!!:) What more do you want? The perfect lunch by the pool with the perfect company!...Ahhhh!! Wish everyday was a holiday! ;)

1 cup unccooked pasta
1 cup cooking cream
1/2 milk
1 tsp butter
2-3 tbsps parmesan cheese
2 garlic pods. chopped finely
1 or 2 sausages ( I used chicken)
2 tbsps parsley, chopped finely
pepper, to season
chilli flakes and oregano, to season

  • Boil the pasta till tender and drain as per cooking instructions. keep aside
  • immerse the sausages in boiling water.
  • In a wok melt the butter and pour in the cream and half the milk. cook on low flame.
  • Add the garlic and keep stirring till the cream reduces and starts to thicken.
  • Add the cheese. Keep stirring.
  • Add the parsley and pepper.
  • cut the sausages and add to the cream sauce. Add the cooked pasta. turn off the flame.
  • If the sauce is too thick add the remaining milk.


                 Bean sprouts contain pure forms of vitamins A, B, C, and E, in addition to an assortment of minerals including Calcium, Iron, and Potassium. Bean sprouts are gaining popularity as a health food, turning up in everything from salads to soups or just as a healthy snack..In my defense, it is  one of the easiest veggie to eat and I simply love it :)
                 Iv just come up with a simple stir fry using eggs and spring onions! Its simple and tasty and goes really well with any of your rice dishes.

2 cups bean sprouts, cleaned
2 eggs
1 small onion, chopped finely
1/2 tsp ginger garlic paste
3-4 tbsps spring onions, chopped finely
2 green chillies
1/2 tsp pepper powder
a pinch of turmeric powder
a pinch of cumin powder
1 tsp corriander leaves, to garnish (optional)

  • Heat the oil in a wok. Add the onions and saute. Add the green chillies and saute till the onions become soft.
  • Add the ginger garlic paste and saute till the smell disappears.
  • Add the eggs and stir until scrambled. Add the salt, turmeric powder.
  • Add the bean sprouts and cook adding the pepper powder and cumin powder.
  • Finally add the spring onions and saute for about a minute. Turn off the flame.

  •  Now, how simple was that??  :)
  • Alternatively, you can also add a few drops of soya sauce for more flavour


                          Im so excited to be posting my 50th blog post !!!!! Doesnt this call for celebration??:)
So I made these yummy coffee caramel puddings to celebrate.
                          Here at home, we all love it was the perfect dessert!  Extremely easy to make...and most importantly, less mess ;) All I had to do was whip up this dessert, put them into the oven............. and then put up my feet and relax. Its the oven time which seems a loooooong time! sigh! but its definitely worth the wait!:)

 for the caramel base:
1/2 cup  or 3/4 cup sugar (depending on the bowls you are using)

for the pudding:
2 eggs
1 cup milk
1/2 cup sugar
1 cap vanilla essence
1.5 tsps instant coffee powder dissolved in hot water (hot water just enough to dissolve the coffee powder)

for the caramel base
  •  heat the sugar on low flame in a saucepan until it melts completely. keep stirring and make sure the sugar doesnt burn. when it turns light brown turn off the flame 

  • Pour a thin layer into your moulds/ bowls. let it cool.

for the pudding:
  • using an electric mixer or a hand whisk beat the eggs and sugar together.
  • Add the milk and beat well until the sugar dissolves.

  • Add the vanilla essence and dissolved coffee. beat.
  • Strain the above mixture .
  • pour this into your moulds.
  • place your moulds on a baking tray filled with water.(just enough water so that the base of the mould is immersed in water.)
  • Bake in an oven at 190 deg c for about 40 mins or until the dessert is firm.
  • cool and then refrigerate.

  • you can either de mould the pudding before serving like the picture below


You can pour the egg mixture into pretty, small individual cups like in the picture below before baking them. In this case you don't have to de mould them before serving.


                   Iv tried various recipes for chicken korma which just did not work for me. Some recipes use tomatoes. But I feel that If  you add tomatoes and chilli powder it doesnt look nor taste like a korma dish  Finally stumbled upon this mother in law makes a similar version. So you can say that I copied/ stole this recipe from her ;)
                   Love this creamy korma! Try it to believe it!! 

6 pieces, chicken
1 cardamom, 2 cloves, 1 small piece cinnamon
1 big onion, chopped finely
5 small green chillies, slit lengthwise
1 big tbsp ginger garlic paste
 3/4 cup plain yoghurt
3 tbsps mint leaves or corriander leaves, chopped
1/2 tbsp black pepper powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp corriander powder
1/2 cup carnation milk (evaporated milk creamer)
1/2 cup coconut milk
1 pandan/ screwpine leaf, knotted (optional)
4-5 tbsps oil

  • In a bowl combine the yoghurt, mint leaves and chicken pieces. Mix well and marinate for about an hour. keep aside.
  • In a wok, add the oil. when it becomes hot, add the cardamom, cloves and cinnamon.
  • Add the onions and saute till they become light brown. Add the chillies and ginger garlic paste. saute for about a minute.
  • Add the chicken marination and salt. Stir for about 5 mins till the chicken changes colour.

  • Add the pepper, cumin, turmeric and corriander powder. stir till the chicken is well coated with the spices.Add the pandan leaf.
  • add the carnation milk, coconut milk and about 1/2 to 1 cup of water and cook till the chicken has cooked.

  • I use the evaporated milk because I try to cut down on the coconut milk. If you dont want to use the evaporated milk , just add a bit more coconut milk mixed with water. 


                              Extremely soft muffins! I baked them in cute lil' mini muffin liners........Perfectly moist! I enjoyed eating them as much as I enjoyed baking them!! ( because I had to wash only 2 bowls :D ) Perfect tea time snack or for a quick breakfast.
                              My husband, who's an absolute chocolate addict wanted melted and mashed ferrero rocher Chocolates, to top his banana and walnut muffins!!!! :O

1/2 cup walnuts or pecans
1 cup and 2 tbsps  all purpose flour
1/2 cup granulated white sugar
1/4 tsp baking powder
a pinch baking soda
1/2  tsp ground cinnamon
2 large egg, lightly beaten
70gms butter, melted and cooled
1/2 tsp vanilla essence
1 cup ripe mashed bananas (approx 3 large)

  • Place the walnuts on a baking sheet and place in the oven for approx 8-10 mins at 180 deg c, until slightly toasted. Cool. chop coarsely and keep aside.
  • I n a large bowl, sieve together the all purpose flour, baking powder, baking soda and cinnamon. Add the sugar and chopped nuts. Keep aside. ( dry ingredients)
  • In another bowl, combine the egg, butter, vanilla essence and mashed bananas. (wet ingredients)
  • Pour the wet ingredients into the dry ingredients. stir only till combined. The batter will be thick and chunky.
  • Line a muffin tray with paper liners. scoop a spoonful of the batter into the muffin cups. Bake in a pre heated oven at 180 deg celcius for about 20- 25 mins or until a toothpick inserted comes out clean.
  • cool on a wire rack for 5 mins and then remove muffins from pan.


                                  A perfect, fillling breakfast!! The milk makes the eggs soft and fluffy. Love the fragrance of the oregano leaves........thanks to my sister, Fai for the lovely tip! :D
1 sausage, chopped (i used chicken)
1 egg
3 tbsps milk
1 pinch oregano
1 green chilli, chopped
1 tbsp thai chilli sauce( any chilli sauce will do)

  • In a bowl, lightly beat an egg. Add the milk, oregano, chilli and salt. keep aside.
  • put 1 tbsp oil in a frying pan n saute the chopped sausage for about a min.
  • Add the egg mixture and cook on low fame. scramble the egg and add the chilli sauce. cook well and remove from the flame.
  • serve hot wit toast.


             First time trying out this recipe. So didnt make alot! Just made 2 egg puffs :D Turned out to be sooo tasty!! Darn!...............should have made more!! ....
This recipe just makes 2 puffs.
              I used read made puff pastry which came in individual serving size. So i didnt need to cut them.

2 square puff pastry sheets
1 egg boiled
1 big onion, chopped finely
1tbsp tomato puree
1/4 tsp ginger garlic taste
1/4 tsp garam masala
1 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp corriander powder
1tbsp fresh corriander leaves, chopped
1 egg, lightly beaten for brushing

  • put oil in a frying pan. Add the onions and saute till they soften.
  • Add the ginger garlic paste and saute.
  • Add the chilli powder. saute.
  • Add the tomato puree
  • Add the garam masala, cumin powder, corriander powder and salt.
  • saute for a few mins and add the fresh corriander leaves.
  • take each puff pastry sheet and fill it wit the above masala.
  • cut the boiled egg into 2 and place each half on the masala. 
  • take the corners of the puff sheet  and bring towards the middle.
  • brush the top of the puff with a beaten egg.
  • bake at 180 deg c for 20 - 25 mins


                During this holy month of Ramadhan, this is one dessert that is on the table every day. It is said to cool your body..........
                In Malaysia, you can find different recipes of agar agar.......from different colours to tastes!! In the following recipe I have used brown sugar. If you want more colour then substitute brown sugar for palm sugar. I didnt have it at home!

700 ml water
15 grams agar agar strands/ chinagrass
1 screwpine leaf/ pandan leaf, knotted (optional for the flavour)
2 tbsps grated coconut
5-6 tbsps brown sugar (or per taste)

  • soak the chinagrass in some water overnight. Or if you have forgotten then just pour some hot water in the chinagrass to soften it so that it cooks faster. Drain.
  • in a saucepan heat the 700 ml of water. Addthe drained chinagrass and cook over medium flame.
  • Add the pandan leaf and the brown sugar.
  • cook till the chinagrass dissolves. 
  • Add the coconut on slow flame. cook for 3- 5 mins till the coconut softens. Switch off the flame.
  • wait till it cools a bit and remove the pandan leaf. Pour into the required mould and refrigerate.



                     Iv been wanting to make adai for such a long time!! Each time I would feel like making it I would run out of atleast one of the ingredients and then I would forget all about making it. Then I finally wrote down the recipe and got all the ingredients to make this adai!!!!.............FINALLY!! was worth the wait :) It was so crispy, and tasty. Left you with a satisfaction of eating a healthy meal.
                     I got this recipe from Aromatic cooking. Just skipped the coconut part. Thanks Hema.....:)

1 cup Parboiled rice   
1/2 cup toor dal
1/2 cup channa dal
1/2 cup onion, finely chopped
1/4 cup corriander leaves, finely chopped
15 curry leaves
2 dry red chillies
3 green chillies, chopped
1 tsp fennel seeds
1/4 tsp asafoetida powder/ hing

  • Soak the rice and the dals separately for atleast 2- 3 hours.
  • Grind the rice with the red chillies. keep aside
  • Reserving a handful of the dal, grind the dal along with the fennel seeds .
  • Mix both together, along with the reserved dal and the rest of the ingredients.
  • the batter will be slightly thick and when a spoon of battler placed on the tawa, it will not spread.
  • Heat a tawa and put 2 spoons of batter on it and spread the batter using the back of the spoon.
  • pour 2 tsp oil around it.
  • after it has browned flip to the other side. cook this side till brown spots appear.
  • serve hot with sambar and chutney of your choice


                        A very excited me is posting this recipe from veenas blog an hour after eating these yummy corn cheese balls. Its my entry for the very famous blog hop wednesdays hosted by Radhika!!
                       Our holy month of Ramadhan has begun....and has already made its way to the middle!!
Went out for Raya  shopping today. The streets of Masjid India in Kuala Lumpur was packed with people, big and small all!!!!!! Who would have thought it would be so crowded on a hot wednesday afternoon!!!!!!! Quickly finished my shopping and headed back home!
                       Well....all that shopping has made me hungry!. Decided to make the corn cheese balls from veenas blog who happens to be my partner for this months blog hop wednesday. I went through her blog for the first time last week and picked this recipe because .................who does'nt like deep fried food after starving the whole day???!!!..........wink!
Love this recipe!....

 1/2 cup  sweet corn
2 tbsps butter
2 tbsps all purpose flour
1/2 cup milk
2 green chillies, chopped
3 tbsps grated cheese
  for the dipping batter:
1/2 cup all purpose flour

  •  cook the sweet corn for 5 mins without water or microwave it for 5 mins 
  • Heat the butter in a saucepan and add the flour. saute.. Add the milk  and salt and continue to stir and cook on slow flame till it becomes a thick paste. Remove from the fire and cool completely
  • After it cools completely add the corn, chillies and cheese. Mix well. It should not  be watery at all.
  • make even sized balls and keep aside
to make the dipping batter:
  • Mix enough water with the all purpose flour and make sure it is thin and not lumpy
  • dip the balls in the dipping batter and roll them in the breadcrumbs. Arrange on a plate and refrigerate atleast 10 mins to make it more crispy.
  • When you are ready to serve, fry them in hot oil. when you immerse the corn cheese balls in oil be sure not to distub them as soon as you drop them in oil. (to avoid breaking) 

A big thumbs up for this recipe! :)
  • I added an extra spoon of cheese to make it more cheesy!!  :D
sending this to blog hop wednesdays hosted by radhika of tickling palates