Monday, January 30, 2012

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.

Sunday, January 29, 2012

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.

Tuesday, January 24, 2012

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.

Saturday, January 21, 2012

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.

Thursday, January 19, 2012

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.

Wednesday, January 18, 2012

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 (贵菜) a special type of Chinese vegetable only available in the market during Chinese New Year.