STUFFED PUFFED TOFU

A:

Puffed tofu few ( cut & turn inside out )

Oil for frying

B:

100 gm prawns minced

100 gm fish meat minced

1 onion minced

3 cloves garlic minced

1 small carrot minced ( optional )

Few water chest nuts minced ( optional )

Salt & pepper to taste

1 tsp soya sauce

Spring onion chopped

1 sp corn flour

METHOD:

Mix B all together & stuff inside the tofu.

Heat up oil & fry until golden.

Serve with Chili Sauce or Tomato Ketchup

PUFFED TOFU:

FISH MOLLY / MOLEE

250-300 gm fish pieces ( good quality )

1 onion sliced

2 green chilies sliced

1 inch ginger sliced

3 cloves garlic sliced

1 stalk curry leaves

1 tomato sliced

½ tsp turmeric powder

½ tsp white pepper powder

1 cup coconut milk

½ cup water

Salt to taste

Lemon juice to taste

Oil for cooking

METHOD:

Heat up oil, sauté onion, ginger,

garlic, curry leaves & green chilies.

Add tomato, turmeric powder, salt &

water, once water start to boil add

fish pieces & cook.

Add pepper powder, coconut milk, when

the bubble start to form on the edges

of pan mix well & remove from fire.

Before serve add lemon juice & mix.

AVERRHOA BILIMBI, ANCHOVIES IN SPICY & TANGY TASTE

1 cup averrhoa bilimbi cut

1 tbsp anchovies

1 onion sliced

3 cloves garlic sliced

10 bird’s eye chilies cut

( add more or less to taste )

½ tsp dark soya sauce

½ tsp Thai fish sauce

Salt to taste

Sugar to taste

Oil for cooking

METHOD:

Heat up oil sauté onion, garlic,

chilies & anchovies until brown.

Add in averrhoa bilimbi, both sauce,

salt & sugar, mix well.

Add some water cover & cook till soft

Serve with hot plain rice.

Averrhoa Bilimbi:

  

CRISPY CAULIFLOWER PAKORAS

1 cauliflower ( size M, cut into thin )

Oil for deep frying

TO MAKE THICK BATTER:

½ cup rice flour ( add more or less 

to the crispiness )

½ cup check peas flour

2-3 tbsp corn flour

½ tsp chili powder

½ tsp turmeric powder

½ tsp white pepper

1 tbsp ginger & garlic paste

½ tsp garam masala powder

½ tsp vinegar

Salt to taste

Pinch of colour ( orange or red optional )

Water 2 make thick batter

METHOD:

Make a very thick batter with the above

ingredients & keep for 10 minutes.

Heat up oil, once the oil is hot

dip the cauliflowers few at a

time in the batter, coat well &

deep fry till golden brown.

Serve plain or with chilly

sauce , tomato sauce . 

DEEP FRIED CHICKEN BOXING WITH OATS & CHEESE

My own recipe

Oil for deep frying

Things to Marinate A:

10 pieces of chicken drummets

( cut the meat on one end, hold the bone &

squeeze the meat towards down & turn it

upside down )

1 tsp soya sauce

½ tsp dark soya sauce

1 tsp Chinese cooking wine /

½ tsp Worcestershire sauce

1-2 tsp honey

1 tbsp chill & garlic sauce

½ tsp pepper

½ tsp chilly flacks

Marinate all above ingredients together &

keep for 30 minutes.

B:

1 egg + pinch of salt & pepper beat lightly

C:

2 cups oats ( powdered )

2-3 tbsp parmesan cheese powder

½ tsp chilly flacks

All mix together in a bowl

METHOD:

Heat up oil in a deep wok.

Dip the marinated chicken drummets

in egg, roll into oats mixture & deep fry

until golden brown.

Serve hot with Ketchup.

DATES SPICY RICE BIRYANI

This is my own recipe

A:

2 cups basmati rice ( Soaked for 10

minutes & drained )

1 tbsp ghee

1 tbsp mixed spices ( cinnamon,

cloves, star anise, cardamom )

1-2 tbsp cashew nuts

1 onion large chopped

1 green chili sliced

150 gm dates seedless cut

B:

1 cup ideal milk

2 cups chicken stock

Salt to taste

¼ tsp pepper

¼ tsp chilly flacks

C:

Coriander leaves for garnishing

Extra ghee to add in

Lemon juice to taste

METHOD:

Heat up ghee, fry mixed spices, cashew nuts.

Sauté onion until soft & light brown.

Add green chili, dates fry for few minutes.

Add rice & stir-fry for few more minutes.

In rice cooker add “B” mix well.

Now add “A” into rice cooker “B” & cook.

Once rice is cooked add “C” & mix well.

Cover & keep warm till serve.

DATES DESSERT / PAYASAM

A:

3 tbsp sago cooked

250 gm dates seedless

½ cup water

1 cup fresh milk

½ tin condensed milk ( add to your taste )

1 tsp cardamom powder

B:

Cashew nuts

Dates seedless cut

2 tbsp ghee

METHOD:

Cook the seedless dates A with water &

make it puree.

Add fresh milk, cooked sago mix well. 

( keep string )

Add condensed milk mix again until bubbles

start to from on the sides.

Add cardamom powder mix well &

remove from fire.

In a frying pan, heat up ghee fry dates &

cashew nuts until brown.

Add fried cashew nuts & dates to the above

dessert mix well & serve hot or cold.

VIETNAMESE SPICY LEMONGRASS CHICKEN

A:

5 lemongrass ( white part only )

10 dried chilies ( soaked & drained )

1 inch ginger

5 cloves garlic

1 tbsp oil

Little water

Grind all the above ingredients into

thick paste. Stir-fry the paste with

little oil till fragrant & set aside.

B:

300 gm chicken wing ( mid joint,

marinate with some pepper & salt  )

1 tsp meat curry powder

1 onion large chopped

1 tbsp fish sauce

Salt to taste

Sugar to taste

2 tbsp oil

Water to cook

METHOD:

Sauté onion in oil, add chicken &

stir-fry for few minutes until chicken

turns into little brown in colour.

Add in curry powder fry for few seconds.

Add fish sauce, salt, sugar, lemongrass

paste & water mix well, cook till almost dry.

 When chicken is well coated with the sauce,

remove from fire & serve.

CHOCO-DATE WITH ALMONDS

Dates seeds removed

Almond whole roasted

Cooking chocolate melted

METHOD:

Stuff almond inside the dates.

Dip into the melted chocolate, arrange in a

try & keep in the fridge for 5-10 minutes.

Serve when chocolate is hardened.

To get different flavor & taste:

After dipping into chocolate roll into

Desiccated Coconut, Roasted Sesame 

Seeds, Roasted Chopped Nuts, Cereals 

or you many dip into different flavored

Chocolates etc.

SAGO KHICHDI

1 cup sago ( soaked for 1 hour,

drained keep aside )

3 tbsp peanuts fried

3 tbsp coconut grated ( fried

golden & crispy in 1 tbsp ghee )

2 tbsp mixed frozen vegetables

1 tomato chopped

1-2 green chillis sliced

1 onion chopped

1 stalk curry leaves

½ tsp Sambar powder

¼ tsp turmeric powder

Pinch of garam masal powder

1 dried chilly cut small

½ tsp mustard seeds

Salt to taste

Sugar to taste

Lemon juice to taste

Oil for cooking

Water for cooking

METHOD:

Heat up oil fry mustard seeds, dried

chili & curry leaves.

Add onion, green chili fry until onion soft,

Add tomato, mixed vegetables, salt, sugar,

turmeric powder, sambar powder mix well.

Add sago, garam masala, water & cook.

When sago & vegetables are cooked add

peanuts, fried coconut & mix well.

 Remove from fire, add lemon juice mix well.

Serve this as a main meal or goes

well with any rotis.

 The original recipe link:

 http://sutapasindiancuisine.blogspot.in/2014/07/sabudana-khichdi.html#more

CRISPY FRIED SQUID RINGS

Oil for deep frying

A:

300 gm squids ( body part, cleaned , cut into rings )

1 egg lightly beaten with pinch of salt

Mix together & keep aside.

B:

1-2 cups KFC ready made flour ( hot & spicy )

1 tbsp rice flour

½ tsp pepper powder ( optional )

½ tsp seafood curry powder ( optional )

1 tsp cheese grated

Mix all the ingredients together in a bowl.

METHOD:

Heat up oil in a deep wok.

Dip the marinated squid’s rings

( dip 1 by 1 at a time ) in the flour

coat well & deep fry in the hot oil

till crispy & golden.

Serve hot with chili or tomato sauce.

  

SWEET CORN IN BUTTERMILK CURRY

A:

1/ tsp mustard seeds

½ tsp cumin seeds

1-2 dried chilies cut

1 stalk curry leaves

B:

1 cup curd +

1/2 cup water ( both beat well till smooth )

3-4 green chilies

1 inch ginger

½ tsp coriander powder

½ tsp cumin powder

¼ tsp turmeric powder

Pinch of chili powder

Pinch of garam masala powder

Salt to taste

2-3 tbsp oil

½ cup water

METHOD:

Grind green chilies & ginger into paste.

Heat p oil, add “A”, once it start to

popup add the grounded paste stir-fry

for few minutes.

Add coriander powder, cumin powder,

turmeric powder, chili powder stir-fry.

Add sweet corn, salt fry for few more

minutes, add water, cover & cook.

Once corn is cooked add buttermilk,

garam masala & stirring constantly

for few more minutes ( don’t let it to boil ).

Garnish with coriander leaves & serve.

PUMPKIN PAU ( STEAMED CHINESE BUN )

PAU DOUGH: A

60gm sugar
90gm pumpkin puree
1 tsp instant dry yeast
150gm pau flour
1 tsp double acting baking powder
10gm butter

FOR FILLINGS: B

300gm pumpkin puree
30gm sugar
1 tsp cornstarch

METHOD:

1.Combine sugar, pumpkin puree & yeast.

2.Combine pau flour, baking powder,

butter & mix to form crumbs.

Pour (1) into (2) & mix to form dough.

Knead dough until it is smooth & no longer sticky.

Let dough proof in a warm place until double in size.

  

Cook pumpkin filings ingredients until thickens &

 use 2 teaspoons to form into little balls &

 place on a lined tray, chill until time of use.

Punch down dough after it has doubled.

Knead it for 2 minutes & divide dough

 into 12 pieces.

With lightly floured hands, take one piece of

dough &  flatten it, making it thinner at the sides.

Place one piece of filling, round side down 

onto flattened dough, wrap & seal bun.

Let buns proof (covered) for 45 minutes & 

steam on high heat for 10-15 minutes.

http://sornascollection.blogspot.com/2011/05/chinese-steam-bun-pau.html