MIXED VEGETABLES DALCHA

Oil for cooking

A:

1 tsp mustard seeds

1 tbsp mixed spices

( cinnamon, star anise, cloves,

fennel seeds, cardamom )

1 bay leaf

B:

Onion chopped

1 stalk curry leaves

1 tbsp ginger & garlic paste

½  tsp chilly powder

½  tsp meat curry powder

½ tsp kurmah powder

¼ tsp pepper powder

¼ tsp turmeric powder

C:

1 potato cut

1 carrot cut

1 egg plant cut

1 drumstick ( murungai ) cut

Cauliflower cut

1 tomato cut

Water / chicken stock to cook

Salt to taste

D:

2-3 tbsp dal ( lentils ) cooked

1 red chilly sliced

1 green chilly sliced

¼ tsp garam masala powder

1 cup coconut milk / evaporated milk

1 stalk coriander leaves cut

METHOD:

Heat up oil fry A, add onion &

fry till soft brown colour.

Add ginger & garlic paste stir for few

seconds, add in all the powders in B &

fry for 1 minute.

Then add water / chicken stock & salt.

Once water start to boil, add potato.

When potato is ½ way cooked add

carrot, drumstick, egg plant.

When the vegetables ¾ cooked add in

cauliflower & tomato & cook.

Last add D, once it start to boil,

remove from fire, sprinkle coriander leaves.

Serve with Rice, Breads, Idly, Dosa etc.

GENIUS DRY-BRINED TURKEY

Recipe from:

YAHOO SHINE

Serves 11 to 15

One 12- to 16-pound turkey (frozen is fine) 
Kosher salt 
Herbs and/or spices to flavor the salt

(optional -- see suggestions in step 1) 
Melted butter for basting (optional)

METHOD:

 1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt -- we used Diamond Crystal -- into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). You can flavor the salt with herbs and spices if you like -- try smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.

2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon.

3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

4. Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can't find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak.) Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember.

5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.

7. Pat it dry one last time and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).

8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

PINEAPPLE UPSIDE-DOWN CUPCAKES

6 tbsp butter, cubed

1 cup packed light brown sugar

2 tbsp light corn syrup

1 can of pineapple rings

12 cherries

3 eggs

2 cups sugar

1 cup corn oil / sunflower seed oil

1 cup sour cream

2 tsp vanilla extract

2-1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

METHOD:

Line the bottom of 12 greased jumbo

muffin cups with waxed paper, grease

the paper & set aside.

In a small saucepan, melt butter over low

heat, stir in brown sugar & corn syrup.

Cook & stir over medium heat until

sugar is dissolved.

Remove from the heat.

Spoon 1 tablespoonful into each muffin cup,

top each with a pineapple slice & a cherry.

In a large bowl, beat eggs & sugar until

thickened & lemon-colored.

Beat in the oil, sour cream & vanilla

until smooth.

Combine the flour, baking powder, baking

soda & salt.

Add to egg mixture & mix well.

Fill muffin cups two-thirds full.

Bake at 350° for 30-35 minutes or

until a toothpick inserted near the

center comes out clean.

Cool for 5 minutes before inverting onto

wire racks to cool completely.

SARAWAK LAKSA / SPICY BORNEO NOODLE SOUP

200 gm Sarawak laksa paste

( I use readymade paste )

1 chicken breast

300 gm of prawns

400 ml of coconut milk

Salt & pepper to taste

Rice vermicelli

Bean sprouts ( blanched for

5 seconds just before serving ).

Young coriander leaves cut

Eggs beaten ( made into thin

omelet & sliced ).

Lime wedges to serve

Red chilies cut

Shrimp paste ( sambal belacan )

METHOD:

Cook vermicelli in boiling water for few

minutes & drain just before serving.

Bring 3 liters of water to a boil &

add the whole chicken breast.

Return to a boil then cover & turn it down

to a simmer for 20-30 minutes, remove

chicken & submerge in ice-cubed water.

This is a great way of poaching a chicken,

tender juicy flesh every time.

Shred chicken into bite size pieces,

discharge skin & keep bones for stock.

Poach prawns in the chicken stock,

remove & allow to cool.

Peel prawns, keep shells for stock. 

Return chicken bones & prawn shells

together with the laksa paste to 3 liters

 of the chicken & prawns cooking water,

simmer for an hour.

While the laksa broth is simmering away,

prepare the rest of the toppings.

Strain broth to remove all solids, add coconut

milk & cook for a further 5 minutes.

Check for seasonings.

Place rice vermicelli, blanched bean

sprouts, chicken, prawns & omelet then

ladle some broth over.

Top with cut chilies & coriander leaves.

 Serve with a wedge of lime & shrimp paste

( sambal belacan ).

Squeeze a wedge of lime over,

mix well & enjoy.