ALL PURPOSE FLOUR CHAPATI ( INDIAN FLAT BREAD )

2 cups all-purpose flour

1-2 tbsp ghee / butter

½ cup milk

Salt to taste

Water to knead

Pinch of baking soda ( optional )

or 1 tbsp curd

Extra ghee / butter melted for brushing

Method:

Mix all the above ingredients together

except extra ghee / butter, knead into soft

dough, cover with plastic wrap or a damp

cloth & keep for 20-30 minutes.

Divide the dough into equal pieces, shape

each into a 1 1/2- to 2-inch ball & roll out

into a 6-inch round, about 1/8 inch thick.  

Heat up iron fry pan over medium-high heat.

Brush the pan lightly with ghee / butter.

Place 1 dough round on the pan & cook until

on both sides with light brown specks.

Transfer to a plate & repeat with the remaining

dough rounds. 

Meanwhile, heat a stovetop roaster over high heat.

Place a chapati on the roaster & cook

until it puffs up in few seconds.

Brush the chapati with ghee / butter & place

in a shallow bowl lined with a kitchen towel.

Repeat with the remaining chapati.

Serve warm with any Curry.

TOMATO PICKLE

2 tbsp gingelly oil

1 ts mustard seeds

3 cloves

1 stalk curry leaves

 1 onion chopped

1-2 tbsp chili powder

¼ tsp turmeric powder

21 onion chopped

 tbsp water

3 tomatoes ( well ripped, cut )

Salt to taste

Tamarind to taste ( optional )

Jaggery to taste

Vinegar to taste

¼ tsp fenugreek powder

Method:

Heat up oil, add mustard seeds, once

pop up add cloves, curry leaves &

onion, fry until soft & brown.

Add in chili powder, turmeric powder

stir-fry for few seconds & add water.

Add tomatoes, salt & cook till tomatoes are soft.

Now add all the seasoning & mix well.

( the pickle should well balance with sweet,

spicy & sour taste ) cook until thick.

Once cool transfer to clean dry container.

Serve with rice or any types of breads.

This pickle can store in fridge for more than

1 month, use dry spoon to serve.

CHICKEN STIR-FRY WITH FRESH CHILIES & FRESH CORIANDER

A:

300 gm chicken boneless, cut

1 tbsp ginger & garlic paste

½ tsp turmeric  powder

1 tsp pepper powder

Pinch of chili powder ( optional )

Pinch of garam masala

Marinate all above ingredients together &

keep aside for 20 minutes.

B:

1 onion large, chopped

Few curry leaves

2 red chilies sliced

2 green chilies sliced

1 hand full of fresh coriander, cut

Salt to taste

Oil for cooking

Coriander leaves

Method:

Heat up oil, sauté onion, curry leaves,

both chilies.

Add in marinated chicken, fresh coriander,

salt & stir-fry till cook.

Garnish with coriander leaves & serve.

PAI TEE / TOP HATS

Oil for deep frying

For top hats case:

100 gm corn flour

100 gm plain flour

100 gm rice flour

1 egg

Salt to taste

Water to make batter

Method:

Combine the all ingredients in a mixing

bowl & mix well. 

Strain the batter, set aside.

For fillings:-

1 tbsp cooking oil

2 cloves garlic chopped

1 turnip medium, julienned

1 carrot medium, julienned

5 French beans, cut diagonally

Salt & pepper to taste

Pinch of seasoning powder

( can add chicken / prawns /

scrambled eggs / fried bean curd )

Method:

Fry garlic, add all the ingredients &

stir-fry, keep aside.

Method to fry Top Hats:

Heat enough oil to deep fry the casing.

Place the mold in the oil to get it hot so

that the batter will stick to the mold easily .

Remove & dip three-quarters of the mold

into the batter, shake the mold slightly to

 drip off excess batter put into the hot oil &

hold on to it for a few seconds.

To separate the batter from the mold, jiggle

the mold up & down to loosen it.

The case should off with slight

shaking up & down.

Once it’s off, deep fry in the oil until

it turns to golden brown.

Transfer it out onto a plate with

paper towels

To serve, fill the cases with the

filling & serve with chili sauce.

Pai Tee Mold:

FRIED CHICKEN IN SPICY GREEN SAUCE

Oil for deep frying

A:

300 gm chicken cut

1 bay leaf

1 kaffir lime leaf

1 tsp lime juice

Pinch of turmeric powder

Salt & pepper to taste

½ cup water

Cook for 10 minutes, remove the

chicken pieces & keep the stock.

Deep fry the chicken until golden.

B: Things to Grind:-

6 green chilies

6-10 bird’s eye chilies ( green )

2 candle nuts

1 onion large

3 cloves garlic

1 inch ginger

½ inch fresh turmeric

½ tsp coriander powder

½ tsp fennel seeds

1 kaffir leaf

Salt & sugar to taste

Add chicken stock “A” & grind into thick paste

C:

1 onion sliced

1 cinnamon bark

2 star anise

Few birds eye chilly ( red )

½ cup coconut milk

Oil for cooking

METHOD:

Fry cinnamon, star anise, onion & chilies.

Add in the grinded paste & fry till the

oil comes up.

Add  in coconut milk & fried chicken pieces.

Mix well & cook till almost the gravy is dry.

Serve with rice or breads.

VERMICELLI RICE ( PILAU )

A:

1 tsp ghee

1 cinnamon bark

2 star anise

1 onion chopped  

1½ cup basmathi rice ( soaked & drained )

½ cup vermicelli

B:

2 ½ cups stock

( vegetable stock or chicken stock )

½ cup ideal milk

Salt to taste

C:

1 tsp ghee

1 tbsp almond chopped

1 tbsp cashew nuts

METHOD:

Heat up ghee “A” fry cinnamon, star anise.

Sauté onion, add vermicelli fry till golden.

Add rice fry for few minutes.

In Rice Cooker add “B” & fried “A”,

mix well & cook.

Once rice is cooked, fry “C”, add into

the cooked Vermicelli Rice stir lightly.

Keep warm till serve. 

CRISPY FRIED SPICY EGGPLANT

A:

Oil for deep frying

B:

3 eggplant ( medium size, cut thinly

in round shapes )

I tbsp. chili powder

½  tsp sambar powder

½ tsp turmeric powder

1 tsp tamarind juice ( optional )

Salt to taste

2-3 tbsp rice flour ( add more or less )

METHOD:

Marinate B & keep for 10-15 minutes.

Heat up oil & deep fry till crispy & golden.

Serve as a snack with Ketchup or

serve as a side dish for vegetating meal.

  

FRIED BREAD ICE-CREAM

White bread ( cut the edges, roll thinly )

Ice-cream ( any flavor )

Curry puff mold   ( any shape will do )

Oil for deep frying  

Little water

METHOD:

Take 1 slice of bread, put into the mold,

add 1 spoon of ice-cream in the middle,

wet the edges of the bread with water,

close the mold & make into shape.

Keep in the freezer to freeze.

Heat up oil, deep fry the bread ice-creams &

serve immediately.

STEAMED MOIST CHOCOLATE CAKE

A:

2 cup flour

1 cup coco powder

1 tsp baking powder

1 tsp soda bicarbonate

Sift all together & keep aside

B:

2 eggs grade A

1 cup caster sugar

1 cup condensed milk

1 cup cooking oil ( Mazola, Corn oil )

1 cup hot water

C: Topping:-

Cooking chocolate melted ( double boil )

METHOD:

Prepare the steamer.

In a bowl mix well oil, sugar, milk & eggs.

Add in flour mixture & mix well.

Last add hot water & mix well.

Grease the steaming tray.

Pour the batter into the tray, cover with

aluminum foil & steam for 1 hour.

Remove from steamer & leave it to cool.

Pour the melted cooking chocolate over

the cake, once chocolate is harden

( 10-15 minutes ) cut & serve.