Monday, 29 September 2014

Mutton Karahi Lahori

I finally decided to share this amazing recipe. This is indeed one of the best comfort food I've cooked and it was indeed enjoyed and loved by my family. I would definitely make this over and over again...

I got this delicious dish from our dear Aara 

The amount of spices makes this dish a wine recipe..

Would be perfect during the cold season..

It keeps you warm..

It's simple, easy, and content, full of flavors...

Below are the ingredients given. 

Ingredients A

 1 kg mutton 

 1/2 kg finely chopped onion
 1/2 kg chopped tomato 
 Salt to taste
 1 tsp Turmeric powder
 2 tsp Kashmiri mirch (to taste)

Add all the ingredients into the pressure cooker without water for 20 mins.

 Ingredients B 

 1/2 cup oil/ghee
 1 1/2 inch Ginger Chopped
 1 and half cup yogurt / Curd 
 1 tsp Meat Masala / Mutton masala 
 1tsp Garam Masala (optional)


 1. Medium heat your pan, add in the oil/ghee. 

 2. Add ginger and stir until it brings out the aroma. Bring the mutton mixture into the oil and dry fry them for at least 10 minutes and high heat. 

 3. Add in your yogurt, mutton masala and cook for another 10 minutes in medium heat.  

4. Add salt and pepper, according to your taste bud. Serve warm. 

You can serve this delicious mutton with warm rice or paratha. 

Note: This recipe goes perfectly with ghee. I tried and I myself would suggest the same thing. It makes it more delicious. 

AbrahamTreats: Bazaar

Hi lovelies, this why our page hasn't been updated recently. We're so busy with events and order.Do check the link and join our page to enjoy delicious treats, promotion, discounts and etc!!

AbrahamTreats: Bazaar: Hi lovelies, this was our last Saturday event at Damansara Uptown 7 held by Weekender Bazaar. Red velvet Oreo, choco  chip cookies...

Monday, 22 September 2014


Another recipe coming from a dear friend. I've to say I love her blog from time to time I keep checking on her blog to see what shall I try this time..This time I got Poori on my hand..

Refresh back my memory I've tried making poori before when I just got married...time goes by, I've lost the idea of making them. When Priya gave me the recipe recently I laughed at myself realized that it was the same method making Roti Canai or known as Paratha. My husband told me that I've passed with flying colours!!

He comes from the Paratha, Poori background so it means I did well on this one! I feel content after I know that it wasn't that tough preparing them :). I decided to make it often as how often I do my baking..

And I also found out it usually served during breakfast! So yes in Malaysia every meal is upside down..that's the best part of being a can have them anytime and anywhere..

Recipe adapted by Priya


Whole wheat flour - 2 cups
Warm water (use skimmed milk for softer version) - 1 cup
Salt - 1/2 tsp
Cooking Oil for deep frying


1) Add flour, salt and 1 tbsp oil in a bowl.
2) Gradually add water or milk to the flour and knead to make a soft dough.
3) Note that the dough should be harder than a normal dough, which we use for making roti/chappati.
4) Make a small ball of the dough and roll using a rolling pin. You can use dry flour to roll the dough smoothly.
5) Heat oil in a frying pan.
6) To check if the oil is warm, drop a small piece of dough into the oil. If it comes on top immediately, the oil is warm for frying.
7) Keep the flame on medium and slide the raw poori into the oil carefully. You have to keep regulating the flame to make sure the oil doesn't get too hot.
8) Press down lightly on the pooris as it fries to help it puff up.
9) Once pooris turns golden brown, put them in a strainer or a paper tissue to drain excess oil.

Tip: If you like crispy version of pooris, add little rava/Semolina while make dough.

And yes, your Poori is softer if you use milk..I cried of happiness while eating them!!

Friday, 19 September 2014

Mamak Fried Noodles

Mamak fried noodles.. I would have to say everyone will definitely order this everytime we go to mamak stalls; beside roti canai, teh tarik, maggi goreng. Mamak fried noodle is also Malaysians favourite meal..usually known as mee goreng mamak! Yup. I love them too. You can have them during breakfast, lunch, dinner even supper crazy right?

(non spicy version)

I made two versions of it; one is without chilis for the kids and another is for us! So if you are serving for your little ones you can just skip the chili paste for them :)..simple right?

Spicy Version


Cooking Oil
2 cloves garlic (chopped)
3 tablespoons of chili paste or to taste
1 lb of  fresh Yellow Noodles (rinsed)
3 pieces of dried bean curds (cut into pieces)
2 eggs
A handful of bean sprouts
Spinach/Sawi (chopped)
1 lime (cut into wedges)
2 tablespoon of soy sauce
2 tablespoon of dark sweet soy sauce/ kicap manis
2 tablespoon tomato ketchup
Sugar and salt to taste


Heat 2 tablespoons of the oil in a large wok and stir-fry the dried bean curds  over medium heat until golden brown, about 7 minutes.
In the same wok, add chili with garlic and stir for 3 minutes until fragrant.
Add the noodles and mustard greens, mix well and cook for 1 minute. Then add the soy sauce, dark soy, tomato sauce, salt and cook for 3 minutes until the mixture is dry.
Push the noodles to one side of the wok to add the eggs and scramble. Then stir the noodles and eggs together until the eggs are cooked.
Add the  bean sprouts, and stir-fry for 3 minutes.
Garnish with coriander leaves and serve fresh limes on the side.

Thursday, 18 September 2014

Triple-Decker Sandwich

Another delicious new post from us. We try our best to keep our blog updated from time to time :) thanks to our dear friend Monu who have been supporting us all the way! 

Love this Triple-Decker Sandwiches!...Known as the most expensive triple-Decker sandwich.

It's so delicious, healthy and a great meal...

Plus, it's was like a feast at our house. The dining table was filled with delicious triple-Decker anxiously waiting for their meal..
You don't have wait at cafe's or bakeries just to enjoy this healthy sandwich, but you yourself can prepare them at your own pantry! Yes! You heard me..

A triple decker sandwich may sound a bit excessive, but it doesn’t have to be bad for you. Pick a couple of complimentary pairs of ingredients and pop one set in each layer.


• 3 slices of freshly-cut bread
• Butter, at room temperature
• 1 slice of beef, bacon, 
• A small handful of romaine 
• 3 slice Cheddar cheese 
• 1 slice of chicken bologna 
• Freshly ground black pepper


• Lay your slices of bread on a chopping board and spread one side of each piece lightly with butter 
• Top one with the slice of bacon, then pile on the romaine and cheese
• Top with another slice of bread, butter-side down, and press down on it with your hands to compact it
• Lightly spread the other side of that slice with butter too 
• Add chicken bologna, cheese slice, and lay the slices on the buttered bread so they cover it. Add pepper. Sandwich the final slice of bread on top and press down with your hands to stick them together 
• Cut in half and serve on a plate.

Note: the ingredients above mend for 1 person. Please take note.  

Wednesday, 17 September 2014

Beetroot Coconut Burfi by Priya Shiva

Lovelies, It's been a while we have a guest post right? Most of you have known her for her delicious, scrumptious meals, running through our Facebook and google+ new feeds. Plus, this is her second time doing a guest post for us.

She decided to give us a delicious sweet treats for us this time :). Since Diwali is around the corner, she thought Indian sweets would be a perfect time for the guest post. I couldn't agree more with her.

As most of us know that Diwali is also known as "festival of lights"..

This is the moment you get delicious sweet treats, yes, I love many sweet treats!

Find her @ facebook.priyakitchenette


Shazana is a dear friend and I simply love her blog and the recipes she has to share. Her baking goodies are so tempting and delicious and wish I could learn more from her. This is the second time I'm guest blogging for her and thank her to give this opportunity. Navratri and Diwali is round the corner and when Shazana asked me to guest blog, I decided to make some sweet for the occasion. Navratri and Diwali are the biggest and most popular festivals in India and any festival is incomplete without sweets and desserts :) .. So, sharing a step-wise recipe to make some beetroot coconut Burfi to start the festivities.


Bengal gram flour/ besan/Chickpeas flour - 1 cup
Grated Beetroot - 1/2 cup
Shredded Coconut - 1/2 cup
Ghee/Clarified Butter - 1+1/2 cup (melted)
Sugar - 2+1/2 cups
Milk - 1 cup
Green Cardamom Powder - 1 tsp


1) Grease a square plate with ghee and keep it aside.
2) Saute grated beetroot for a few minutes in a pan so that the raw smell leaves from it.
3) Add all ingredients in a heavy bottom pan and mix it well to ensure there are no lumps.
4) Place the pan on the gas stove on low flame and stir continuously for a few minutes.
5) Now you'll start seeing it bubbling and ghee leaving on the sides. Add cardamom powder and when it starts becoming like a dough, transfer the content into the ghee greased plate and leave it for a few minutes.

When it is still warm, cut it into square pieces and when it cools down keep it in an airtight container.


1) Always sieve the gram flour before using it for sweets.
2) Use non-stick pan for making sweet so that it does not stick at the bottom.

Tuesday, 16 September 2014

Prawn & Chili-lime Spaghetti

Easy and simple meal for weeknights...

I think most of our recently all about quick, fast and easy meal! As I feel like I'm running so many things lately.. I can't cope with things properly at the moment ha-ha needed to do some time management I guess..But anyway most of us prefer a quick recipe don't we? Less time spend in the kitchen..

Love the lime-prawn flavors together.

We make this prawn & chili-lime spaghetti only took us 30 minutes to prepare everything.


400g dried spaghetti
4 garlic cloves
2-4 red or green chilis
3 spring onions
2 tbsp olive oil
1 lime
450g peeled and deveined raw prawns
2 tbsp butter


Bring a large saucepan of lightly salted water to the boil, add the spaghetti, bring back to the boil and cook for 8-10 minutes, or until tender but still firm. Meanwhile, peel and press the garlic, deseed and dice the chilis and thinly slice the spring onions.

Drain the pasta in a colander and return the pan to the heat. Add the oil and heat over a medium-heat. Add the garlic and cook, stirring, for 1-2 minutes until the garlic begin to soften. Add the chilis and 1/2 tsp of salt and cook, stirring occasionally, until it blend well.

Zest and juice the lime, Add the prawns and lime zest and juice to the pot. Add the spring onions and cook, stirring occasionally, until the prawns are pink and cooked through. Add the butter and reserved spaghetti and cook, stirring 1-2 minutes until most of the liquid has evaporated and serve immediately. 

Monday, 15 September 2014

Honeymoon Spaghetti

Love this spaghetti very much... You get from meatballs, squids and mushroom. Actually, they have more than that. It's just that what we've had in the pantry ha-ha... So make use if what you have, yet you still can indulge into this delicious meal with your loved ones...

Why it called honeymoon spaghetti? Because it's a combination of traditional spaghetti and marinara! perfect right? Plus its so so delicious, you can eat more than just one plate.. It's true even the kids love it..

This recipe is from my number one favorite all time chefs Jaime Oliver. Love him and his food and his philosophy towards the beauty of food!


2 cloves of garlic, chopped
1 fresh red chili, deseeded and finely sliced
2 Tbs. Butter
1 Tbs. Olive oil
4 oz. Squid, sliced
1 lbs. Spaghetti, cooked al dente
1 handful of flat-leafed parsley, roughly chopped
1 handful of marjoram, roughly chopped
7 meatballs


 Boil water and add the spaghetti.

 In a large pan, gently fry the garlic and chili from the main ingredients list in the butter and olive oil. Turn up the heat and add the meatballs, squid, and mushroom. Cook 2 minutes. Remove from the heat. Add the tomato sauce, cooked spaghetti. Add herbs, and mix together. Cook them for another 2 minutes and sprinkles pepper and salt. Serve warm.

Thursday, 11 September 2014

Chicken Curry With Lime

We all love curry always fulls of spices with a great kick with coconut rice! It's just perfect...
Leaving you feeling satisfied but not heavy after meal...

The list of ingredients may be long- but don't let this daunt you..
You mostly like to have all the ingredients in your kitchen.

The simplicity of this classic curry makes it perfect anytime...


4 large chicken breasts, cut into chunks
400ml coconut milk
1tbsp palm sugar
2 1/2 tbsp fish sauce
3-4 spring onions, finely chopped
2tbsp cooking oil
Curry paste:
3 garlic cloves, chopped
3 large shallots, chopped
6 mild red chilies, deseeded and chopped
5cm piece of ginger
1/2 tsp ground cumin
1/4tsp ground turmeric
3-4 tbsp water
Juice of 2 lime


Put the chicken pieces into a large bowl with a little salt and pepper and spoon over a few tbsp coconut milk. Cover with cling film and chill until ready to cook.

To make the curry paste; put all the ingredients into a food processor and whiz to a smooth paste. Add a little water to get fine, smooth ground paste.

Heat the oil in a deep pan or wok. Add the curry paste and stir fry for about 2-3minutes over low heat, just until the paste smells fragrant. Pour in the coconut milk and water and lime, then stir in the palm sugar and fish sauce. Bring the liquid to a simmer, stirring to dissolve the sugar.
Serve immediately with coconut rice.

Wednesday, 10 September 2014

Lemon-berry Bundt Cake

Lemon-berry Bundt Cake  

Is delicious! First time we baked this delicious perfection bundt cake! It's just so so so awesome that you can eat the whole cake. Period.

In my home, we always make chocolate cake because all of us are chocolate lovers. But this time I wanted something different. I want something else beside chocolate. I wanted lemon with some fresh blueberries. And here what I got from the two beautiful fruits.

This perfect lemon-berry bundt...

It's incredible...

In every bite..

Who could resist a slice of this citrus, moist and tangy piece of goodness....

It's just heaven...


1 c. Unsalted butter (2 sticks) softened
1 3/4 c. Sugar
Zest of 1 lemon
1 tsp. Vanilla
4 large eggs
2 3/4 c. Flour
2 tsp. Baking powder
1/2 tsp. Salt
1/2 c. Lemon juice
1/2 c. Buttermilk
2 c. Blueberries


Preheat the oven to 350 degrees. Spray a large bundt cake with baking spray.
In a large mixing bowl, cream the butter and sugar till smooth. Add the lemon zest, vanilla, and eggs one at a time, mixing each just until incorporated.
In a medium bowl, strain together the flour, baking powder, and salt. Set aside.
In a small bowl, mix the lemon juice and buttermilk.
Starting and ending with the flour mixture, add the flour mixture alternately with the buttermilk mixture and blend after each addition just until incorporated. Do NOT overmix or the cake will be tough.
Pour the batter into the prepared bundt pan and spread until smooth.
Bake for 60 minutes. Sides should be golden brown and the cake should no longer jiggle and a toothpick should come out clean. Do NOT over bake.
Allow to cool for 15 minutes before you invert it carefully on a serving plate.

Saturday, 6 September 2014

Sour Cream Pancakes

I think we have tried so many recipes for pancakes. And I would say I fell in love with this one! I love how soft, fluffy, moist the texture of the pancake. We loved pancakes with butter and yes warm syrup or honey.. It's so good you just can't stop.

I love these pancakes so much that I'll make sure to make it often....

These pancakes are outrages, Magnificents! 

Simple ingredients needed:  flour, sour cream, vanilla, eggs, salt, baking soda...

I have an obsession with will always be my favourite..

I love to pat them with butter..

Every layer..yup its more delicious that way..sour cream is the one makes it so perfect..

You can substitute them with Greek yoghurt 


1 cup Sour Cream
7 Tablespoons All-purpose Flour
2 Tablespoons Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 whole Large Eggs
1/2 teaspoon Vanilla Extract
 Butter, For Frying And Serving
 Warm Syrup, For Serving


In a small bowl, whisk together eggs and vanilla. Set aside.

In a separate small bowl, stir together flour, sugar, baking soda, and salt.

In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.

Heat the pan over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the pan. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute.

Serve with softened butter and syrup.