Saturday, June 28, 2014

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.





Wednesday, June 25, 2014

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.

Tuesday, June 24, 2014

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.

Monday, June 23, 2014

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:





COOKING CARAMEL:











Thursday, June 19, 2014

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.


Sunday, June 15, 2014

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:

        





Saturday, June 14, 2014

PAN-TOASTED BREAD WITH CHEESE & EGG



Recipe from my Facebook friend:

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.


Sunday, June 1, 2014

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.