Saturday, December 29, 2012

CHEESY & CREAMY BAKED VEGETABLES




300 gm cauliflower separated into florets
100 gm broccoli separated into florets
50 gm carrot sliced
50 gm bell pepper ( red, green & yellow sliced )

CREAMY CHEESE SAUCE:

2 tbsp butter
2 tbsp plain flour
450 ml milk
100 gm grated Cheddar cheese

SEASONING:

½ tbsp mustard sauce
1 tbsp Worcestershire sauce
Salt to taste
Pepper to taste

TOPPING:

Grated Cheddar cheese

METHOD:

Blanch all the vegetables in boiling water
with salt until tender.

Drain & place into an oven proof dish.

In the saucepan, melt the butter over low heat.

Add flour, stirring gently to cook for 1 minute.

Whisk in the milk & bring to boil.

Add in cheese, seasoning & stir over low heat
until the cheese has melted.

Pour the hot sauce over the blanched vegetables.

Sprinkle with topping cheese.

Bake in preheated oven t 180◦C for 10-15 minutes
until the top is golden brown.

Serve with toasted garlic bread.

TOMATO SOTHY ( TOMATOES IN COCONUT MILK GRAVY )




1 tbsp onion chopped
1 green chilly chopped
1 red chilly chopped
2 ripe tomatoes chopped
Few curry leaves
Salt to taste
½ tsp turmeric powder
½ cup water
1 cup coconut milk

METHOD:

In a cooking pot add onion, both chilies, tomatoes,
curry leaves, turmeric powder, salt & water.

Cook until soft.

Add coconut milk stir for some time until bubble
formed on the edges of the pot.( don't boil the curry )

Remove from fire.

Serve with rice or string hoppers.

Friday, December 28, 2012

VEGETARIAN CHEESY FRIED RICE




1 onion chopped

½ tsp garlic chopped

¼ tsp ginger chopped

2 tbsp vegetarian chicken meat chopped

1 tbsp mixed frozen vegetables

3 button mushrooms chopped

2 cups rice cooked

Salt to taste

Pepper to taste

1 ½  tbsp oil

Parsley chopped

1-2 tbsp milk



TOPPING:



Mozzarella cheese grated  




METHOD:



Heat up the oil, fry onion, garlic &

ginger until light brown colour.


Add in vegetarian chicken, fry for 2 minutes.



Add mixed frozen vegetables, mushroom,

salt fry for few minutes.



Add cooked rice, salt, pepper, parsley &

mix well.



Spoon into an oven proof dish.


Sprinkle milk over rice ( this to prevent rice not

 to be too dry after baking) .



Top cover with mozzarella cheese.


 Bake for  10 minutes in the moderate oven.


Serve while still hot.

Thursday, December 27, 2012

PEPPER CRAB



1 kg crab
1 tbsp ginger chopped
1 tbsp garlic chopped
3 birds eye chill chopped
2 tbsp black pepper crushed
2 tbsp dark soya sauce
1 tbsp light soya sauce
2 tbsp oyster sauce
½ tsp brown sugar
Oil for frying
Butter for cooking

For Garnishing:

Spring onion
Coriander leaves

METHOD:

In a wok , stir fry the crabs , until they turn pink .
Remove from fire & set aside .

Drain the oil .

Heat some butter in the same wok .

Add the ginger, garlic & chilies.

Stir fry until slightly brown.

Add the sauce & mix well.

Add the crabs & continue frying.

Sprinkle the pepper, sugar & mix well.

Close & simmer for 5 minutes.

Garnish with spring onion & coriander leaves.

Serve hot.