Sunday, February 26, 2012

LUNCH & MEAT CURRY


1 canned lunch & meat, cubed,
deep fried & keep aside.
(chicken, beef or pork will do)
1 potato, boiled, peeled & cubed
1 carrot cubed & cooked
1 tomato cubed
1 green chilly
1 onion chopped
1 tbsp ginger & garlic paste
1 tbsp chilly powder
1 tbsp meat curry powder
1 tbsp kurmah powder
1 tsp turmeric powder
1/4 tsp garam masala
1 piece cinnamon
2 piece star anise  
1 stalk curry leaves
Coriander leaves
Fresh cream, ideal milk or coconut milk
Oil for cooking
Salt to taste

METHOD:

Heat up oil, fry cinnamon, star anise &
onion until light brown colour.

Add ginger & garlic paste, green chilly,
curry leaves & tomato, stir-fry for few minutes.

Add chilly powder, meat curry powder,
kurmah powder & turmeric powder stir
for few minutes, add little water to it.

When the gravy start to boil add potato
& carrot, let it cook for 5 minutes.

Add fried lunch & meat, fresh cream,
garan masala, salt & cook for 3-5 minutes.

Garnish with chopped coriander leaves.

Serve with rice or any types of bread.




Monday, February 20, 2012

KUNG PAO CHICKEN



300-400 gm chicken meat
1 tbsp light soya sauce
1-2 tbsp corn flour
1 tbsp Chinese cooking wine

Marinate the chicken with all the
above ingredients for 15 minutes

Oil for cooking
1 onion cut into cubes
3 cloves garlic
2 slice ginger
10 dried chilies cut
½ cup pea nuts
2 green chilly cut
1 stalk spring onion
Chopped coriander leaves

SAUCE:

1 tbsp oyster sauce
1 tbsp tomato ketchup
1 tbsp chilly paste
½ tbsp dark soya sauce
1 tbsp black wine
1 tsp sesame oil
½ tsp pepper powder

METHOD:

Heat up oil, fry onion, garlic, ginger,
dried chills, peanuts & green chills.

Add in chicken pieces, stir-fry.

Add sauce & stir-fry until chicken
pieces are cooked.

Garnish with spring onion & coriander leaves

Sunday, February 19, 2012

STEAMED BLACK EYED BEANS CAKE



300 gm black eyed beans
Boil black eyed beans until soft & dry

Batter:

300 gm rice flour
75 gm starch powder
36 oz coconut milk
Salt to taste
Pinch of sugar
1/4 tsp alkaline water
1tbsp crispy fried shallots
1tsp chopped dried prawns (optional)
1 stalk spring onion chopped

 Method:

Mix all the ingredients for batter
together & mix cooked black eyed
beans into batter.

Cook the mixture in low fire until
thick, stirring all the time to prevent
burning, pour the thick mixture into
a steaming tray/ cups & steam until cooked.

Leave to cool, cut & serve with chilly sauce.

Saturday, February 18, 2012

PRAWNS SAMBAL ( PRAWNS IN SPICY SAUCE )



500 gm medium size prawns, cleaned
1 onion big sliced
1 tomato sliced
1 stalk lemon grass crushed
1 stalk curry leaves (optional)
Salt to taste
Sugar to taste
Oil for cooking

THINGS TO POUND:

15 dried chilies
Few birds eye chilly (optional)
10 shallots
5 cloves garlic
2 cm piece ginger
2 tomatoes (or tamarind juice)
2 stalk lemon grass
Some prawns paste (optional)


METHOD:

Heat up oil, fry pounded ingredients
 until fragrant.

Add in lemon grass, sliced onion, tomato,
curry leaves, salt & sugar.

Lastly add in the prawns & cook for few
minutes.

Serve with rice, breads or noodles.

Wednesday, February 8, 2012

MUTTON WITH CABBAGE CURRY



500 gm mutton
¼ cabbage cut
2 tbsp meat curry powder
¼ tsp turmeric powder
2.5 cm ginger sliced fine
1 onion sliced
3 cloves garlic sliced
2 cups coconut milk from ½ coconut
¼ cup tamarind juice
2.5 cm cinnamon piece
3 cardamoms1 stalk curry leaves
Oil for cooking
Salt to taste

METHOD:
Put mutton pieces in a saucepan with
 garlic & ginger.

Add  water to cover meat & boil until tender.

Heat oil in woke & fry the curry leaves, cinnamon,
cardamoms & onion till fragrant.

Add in curry powder, turmeric powder &
cooked mutton, mix well & simmer for 10-15 minutes.

Add cabbage leaves & pour in coconut milk &
tamarind juice.

Season to taste & bring curry to the boil.

When cabbage is softened & gravy is thick,
remove from fire & serve.

Friday, February 3, 2012

LEMON / LIME RICE WITH MIXED VEGETABLES



1 bowl cooked rice
Lime/lemon juice
Oil for cooking
Coriander leaves

A:
1 tsp mustard seeds
1 tsp split black lentil
1-2 dried red chilies broken
1 tbsp chick pea (channa dal), presoaked
 in warm water for 10 minutes.
2 tbsp peanuts

B:
1 onion chopped
1” ginger grated
2 green chilies cut
5 peppercorns
1 stalk curry leaves

C:
1 potato chopped (cooked)
2 tbsp mixed frozen vegetables
½ tsp turmeric powder
Pinch of asafetida
Salt to taste

METHOD:

Heat up oil & fry “A”, then “B”
until light brown.

Add in “C” & mix well.

Add cooked rice & stir well.

Remove from fire, mix with lemon/lime juice.

Garnish with coriander leaves.

Serve with any spicy side dish.

Wednesday, February 1, 2012

CHICKEN FRITTERS WITH SPICY CREAMY CORN SAUCE


A:

1 chicken breast boneless

Cut chicken breast into thin slices.

Marinate for 15 minutes with salt,
pepper & sugar.
           
B: 

3-5 tbsp self raising flour
1 tbsp corn flour
1 egg
Salt, pepper & sugar to taste
Water to make thick batter

Oil for frying

METHOD:

Dip chicken pieces into batter &
deep fry until golden brown &
set aside.

 Creamy Corn Sauce:

½ tsp chopped garlic
1 shallot chopped
3 bird’s eye chilly chopped
3 tbsp fresh cream
Salt & pepper to taste
1 -2 tbsp chicken stock
1 stalk spring onion chopped
1 can Sweet corn cream style
1 tbsp butter

Method:

Sauté garlic, shallot & bird’s eye
chilly with butter.

Add in reaming ingredient bring
to boil, serve with chicken fritters.