STIR-FRIED PEPPER MUSHROOM

Oil for cooking

350 gm mushroom cut

(deep fry mushrooms & keep aside)

 A:

1 onion chopped

1 green chilly cut

1 red chilly cut

1 tbsp ginger garlic paste

1 tomato chopped

B:

1 tsp black pepper powder

½ tsp chili powder

½ tsp coriander powder

¼ tsp turmeric powder

¼ tsp cumin powder

 ¼ cup water

Salt to taste

¼ tsp garam masala powder

1 stalk curry leaves

1 stalk coriander leaves chopped

METHOD:

Heat up oil in a frying pan, fry onion

until soft, add in green & red chilly

ginger & garlic paste, fry for few more

minutes add in tomato, stir until it’s soft.

Add in B, water & stir until fragrance.

Add salt, curry leaves, fried mushrooms,

garam masala & stir-fry until dry.

Garnish with coriander leaves.

Serve with rice or any types of breads.

MANDARIN ORANGE SALAD

Mandarin oranges (peeled & cut)

Cucumber cut

Red/green chilly chopped

Shallot chopped

Curry leaves chopped

Crushed black pepper

Salt to taste

METHOD:

Mix all above ingredients together & serve.

DEEP FRIED STUFFED CHILIES

Few green & red chilies

(Make a slit in each chili and remove the seeds)

Oil for cooking

Ingredients for stuffing: 

1 tsp mustard seeds

½ tsp cumin seeds

1 onion chopped

1tbsp ginger & garlic paste

1 tbsp green chilly chopped

150 gm minced meat

1 potato boiled & mashed

Salt to taste

Coriander leaves

Heat up oil add mustard seeds, cumin

seeds, once pop up add onion fry until

soft, add in ginger & garlic paste, green

chilly fry until fragrant.

Add in minced meat, potato, salt

mix well until cooked, add coriander

leaves, dish it out & cool.

For batter:

100 gm check pea flour

1 tsp cumin powder

½ tsp dried mango powder or

Lime juice or dried sour plum powder

½ tsp chilly powder

Salt to taste

Water to mix

Mix well all the batter ingredients.

METHOD:

Heat up oil for deep frying.

Stuff  the chilies with meat mixture.

Dip each chilly in batter & deep

fry till golden colour.

Serve hot with chilly sauce.

SPICY PRAWNS PICKLE

A:

1 kg medium size prawns

1 tsp turmeric powder

½ tsp salt

Remove the shell & clean the prawns.

Marinate the prawns from the ingredients

above & keep  for 10 minutes.

Fry the prawns for 2-3 minutes & keep aside.

B:

1 tsp mustard seeds

2 dried chilies broken

1/2 tsp fenugreek seeds

Pinch of fennel seeds

Pinch of cumin seeds

C:

1/4 cup  sliced ginger

1/4 cup sliced garlic

3 green chilies cut

8-10 bird’s eye chilly

1 stalk curry leaves

D:

1/4  cup vinegar or more to your taste

3 tbsp chilly powder

Salt to taste

Oil for cooking

METHOD:

Heat up extra oil in a wok.

Splutter the mustard seeds and then put

 in the dried chill’s & all the  seeds.

Add the sliced ginger, both chilies, garlic

& curry leaves sauté until golden color.

Add the chilly powder and sauté.

Add in the vinegar, prawns & salt.

Mix everything thoroughly & switch

off the stove.

Once little cool, bottle it in clean bottles

& keep it air tight.

The oil and vinegar mix should cover the

 prawns at all times.

SPICY CHICKEN WITH SCREW PINE LEAVES & DRIED PRAWNS

A:

500 gm chicken pieces

1 tsp turmeric powder

1 tbsp ginger & garlic paste

½ tsp salt

(Marinate chicken for 10

minutes, fry & keep aside)

B:

1 onion big chopped

1 dried chilly broken

1 stalk lemon grass

1 stalk curry leaves

THINGS TO GRIND:

3 stalk lemon grass

3 cm piece ginger

2 cm piece fresh turmeric

3 cloves garlic

1 onion big

10-15 bird’s eye chilly

6 screw pine leaves

C:

1 green chilly cut

1 red chilly cut

2 tbsp dried prawns

(pounded)

Salt to taste

Oil for cooking

METHOD:

Heat up oil, fry ‘A’ until light brown.

Add in ground paste & fry until fragrant.

Add fried chicken pieces, ‘C’ & mix well.

Serve with rice or breads.

NOTE:

It tastes good if cooked few hours before serving.

ORANGE & LEMON BUTTER CAKE WITH CHOCOLATE TOPPING

Recipe from my friend:

Vuthara Kumari

175gm butter
170gm sugar castor
1tsp vanilla
3 large eggs
1tsp grated Orange rind
1tsp lemon rind
210g self raising flour sifted
1tbsp Orange juice
1tbsp lemon juice

Method:

Cream butter & sugar, add eggs one by one.

 Add orange juice & flour alternate turn mixture

 into tin & bake at 180°C for 45mins till golden.

After cake cool, melt chocolate & pour on top.

 Drizzle orange flavor chocolate on top.

SWEET & SPICY JACK FRUIT PICKLE

200 gm jack fruit (ripe, remove seeds & cut)

Oil for cooking

A:

½ tsp mustard seeds

1 dried chilly (broken)

1 red chilly cut

1 green chilly cut

Curry leaves

Seasoning: B

Brown sugar to taste

Vinegar to taste

Salt to taste

Chilly powder to taste

1 pinch fried fenugreek

seed (powder)

Method:

Heat up oil, fry “A”.

Add in “B” & jack fruits.

.

Mix well & cook until soft.

Dish out & cool before store.

Note:

Lifespan of this pickle is short.

STIR-FRIED FU GUI CAI

150gm fu gui cai

 (trimmed and leaves separated)

1 shallot sliced

2 cloves garlic sliced

1 small piece ginger sliced

1 red chilly sliced

1-2 tbsp chicken meat sliced

1 tbsp oyster sauce

1 tbsp sesame oil

 Salt to taste

Dash of pepper powder

METHOD:

Heat up oil, sauté  garlic, shallot,

ginger & chilly until light brown colour.

Add in chicken meat, oyster sauce,

pepper & salt fry for few minutes.

Add in fu gui cai & stir-fry for 2-3 minutes.

Dish it out & serve hot with rice.

This is fu gui cai (富贵菜) a special type of Chinese vegetable only available in the market during Chinese New Year.