SPICY LUNCHEON MEAT WITH VEGETABLES

1 onion chopped

1 tbsp ginger & garlic paste

1-2 tsp chilli powder

1 tsp meat curry powder

½ tsp turmeric powder

¼ tsp garam masala powder

1 bowl of mixed vegetables cut

1 can of chicken luncheon meat cut

( beef or pork as u wish )

Curry leaves / coriander leaves

Salt to taste

Oil for cooking

METHOD:

Heat up oil, sauté onion till brown,

add ginger & garlic paste stir.

Add chilli powder, curry powder,

turmeric powder & salt stir few

more minutes then add little water.

Add all the vegetables & cook.

Once vegetables is cooked add luncheon

meat, garam masala & mix well.

Last add chopped coriander leaves /

curry leaves & mix.

Serve with rice or breads.

SPICY MAYONNAISE OMELETTE

3 eggs

Salt to taste

Pepper to taste

2-3 tbsp mayonnaise

1 red chilly sliced

1 stalk chives cut

1 onion chopped

Oil for cooking

METHOD:

Break the eggs into a bowl add salt &

pepper beat lightly, add in the mayonnaise

then beat the mixture well.

Now add all the other ingredients to the

above mixture.

Heat up oil in non-stick pan.

Pour the mixture into the pan & fry till brown  

Serve hot with Ketchup.

STIR-FRIED SPICY POTATOES WITH BABY PRAWNS

Oil for cooking

½ tsp mustard seeds

2 onions large chopped

2 cloves garlic chopped

1 tomato small chopped

2 potatoes cut into cubes

150-200 gm baby prawns cleaned

1 sp chili powder

½ tsp turmeric powder

Salt to taste

1 sp gingerly oil

Few drops of lemon

For garnishing:

1 red chilli cut

1 green chilli cut

Coriander leaves

METHOD:

Heat up oil fry mustard seeds.

Add in onion, garlic sauté until brown.

Add potatoes, salt, chili powder &

turmeric powder mix well.

Add some water, cover & cook for 10-12 minutes.

Add tomato, prawns mix & continue to cook

till done.

When the potatoes are cooked add gingerly

oil, mix well & make it dry.

Last add both chilies, lemon juice &

coriander leaves.

Serve hot with plain rice.

CARAMEL SPICY CHICKEN

 A: Things to grind:-

5 cloves garlic

5 shallots

5 cloves

2 inch ginger

1 inch galangal

1 stalk lemon grass

B: Things to marinate:-

2 pieces chicken whole leg

( skinned, boneless & cut )

2 tbsp grinded ingredients ‘A’

2 tsp cooking caramel cooking

1 tbsp Chinese cooking wine

1 tbsp sesame oil

1 tbsp oyster sauce

1 tbsp rice flour

3 tbsp corn flour

Salt to taste

Marinate all the above ingredients

together & keep for 20 - 30 minutes.

C:

Oil for cooking

2 onion large cut

1 stalk curry leaves

Few dried chilies cut

3 tbsp cooking caramel

3 tbsp chili paste

Remainder grinded ingredients ‘A’

Water

Salt to taste

Sugar to taste

D: For garnishing:

1 onion cut round

1 stalk curry leaves

1 red chili sliced

METHOD:

Heat up oil & deep fry the chicken pieces.

In remainder little oil sauté onion,

dried chilies & curry leaves until fragrant.

Add in the chili paste & stir for few minutes.

Add all the remainder ingredients &  
continue cooking until the gravy is thick.

Add in the fried chicken pieces & mix well.

Garnish with onion, curry leaves & chilly.

Serve hot with rice dishes, bread etc.

Note:

You may prepare this dish earlier to get

more yummy taste.

Original recipe from:

http://www.love2cook-malaysia.com

COOKING CARAMEL:

FRIED CRISPY PRAWN

Oil for deep frying

A:

500 gm prawns ( big, shelled but with tails )

Pepper to taste

Salt to taste

Sugar to taste

2 tbsp corn flour

1 egg

1 tbsp sesame oil

B: ( For batter )

200 gm self-raising flour

Salt to taste

Pepper to taste

2 tbsp cooking oil

Water to make thick batter

METHOD:

Clean & pat dry the prawns.

Cut the bottom part of the prawns

to break the veins so that they will

not curl up during frying.

Marinate “A” together & keep for 20 minutes.

Mix “B” into smooth & thick batter &

keep for 10 minutes.

Heat up oil, dip marinated prawns

into the batter & deep fry till golden.

Serve hot with Ketchup.

CREAM CRACKERS SPICY TOAST

4 pieces cream crackers biscuits

1 egg large

1 onion chopped

1 red chili small chopped

1 green chili small chopped

1 stalk curry leaves chopped

1 tomato small chopped

Salt to taste

Pepper to taste

Few drops of oil

METHOD:

Beat the egg lightly with salt & pepper.

Add all the chopped things into the

egg & mix.

Heat up non-stick frying pan

Add few drops of oil in it.

Dip the biscuits 1 at a time in the egg

mixture & toast on both sides until golden.

Serve hot with Ketchup.

I got this idea from my Facebook friend...

here is her link:

Jayanthy Kumaran 

        

http://www.tastyappetite.net/2012/07/bread-omelet-healthy-breakfast-menu.html

PAN-TOASTED BREAD WITH CHEESE & EGG

Recipe from my Facebook friend:

Ananthi Ramu

4 slices of bread

2 slices of cheddar cheese

1 egg + salt ( lightly beaten )

Butter

METHOD:

Add 1 slice of cheese on each slice of

bread & cover with another slice of bread.

Cut each sandwiched bread into 4 slices.

Heat up non-stick pan with little butter.

Dip the sandwich pieces into egg mixture &

pan toast on both side till golden brown.

Repeat same with other sandwich

pieces till finish.  

Serve hot with Tomato ketchup or plain.

MIXED FRUITS & MIXED NUTS DESSERT

1 bowl mixed fruits chopped

Condensed milk to taste

Yogurt / Sour cream to taste

Mixed nuts, roasted & chopped

Mixed dry fruits chopped    

METHOD:

In a bowl add chopped fruits,

condensed milk & yogurt, mix

well & keep in the fright to cool.

Just before serving add chopped

nuts & dry fruits on top.

STIR-FRIED LAMB IN ASIAN STYLE

A:

300 gm boneless lamb sliced

½ tsp turmeric powder

1 tsp dark soya sauce

½ tsp oyster sauce

1 tsp Chinese cooking wine

½ tsp sesame oil

Salt to taste

Pepper to taste

Sugar to taste

1 tsp ginger sliced

All marinate & keep for 30 minutes

or keep overnight in fridge.

B:

1 onion sliced

1 tsp garlic sliced

1 lemon grass cut into 2

1 stalk curry leaves

3 dried chilies cut

1 stalk spring onion cut

Oil for cooking

METHOD:

Heat up oil & brown onion & garlic, add in

dried chilies, lemon grass, curry leaves.

Now add in the marinated meat &

stir-fry till cooked.

Add spring onion mix well.

Serve hot with cooked rice.