BANANA & SAGO IN COCONUT MILK DESSERT ( PAYASAM )

A:

5 bananas ripe ( small & sweet )

Sugar to taste

Pinch of salt

Water to cook

Cook above all ingredients together & keep.

B:

Cashew nuts

Raisins

Ghee

Fry both in ghee till golden & keep

C:

½ cup sago cooked

1-1½ coconut milk

¼ tsp cardamom powder

Pinch of yellow colour

METHOD:

Add together cooked bananas, sago,

cardamom powder, colour & coconut milk.

In low flame mix together for few minutes.

Add fried cashew nuts, raisins & mix.

Remove from fire, cover & keep sometime

before serve.

Serve hot or cold.

MANGO RICE

1 cup rice cooked ( cooled )

½ cup raw mango grated

¼ tsp of asafetida

¼ tsp turmeric powder

Salt to taste

Gingelly oil

A:

½ tsp mustard seeds

1-2 dried chilies cut

½ tsp split black gram ( urad dal )

2 tbsp channa dal

1 stalk curry leaves

1 green chilly chopped

METHOD:

Heat up oil, fry A in order.

Add turmeric powder, asafetida

powder, mango & mix.

Add rice, salt mix well, remove from fire.

Cover & keep for some time before serve.

Serve plain with Papad or any spicy dish.

BREADFRUIT CURRY / KADACHAKKA MASALA CURRY

½ tsp mustard seeds

1 cinnamon stick  

2 star anise

1 onion large chopped

1 stalk curry leaves

1 tbsp ginger & garlic paste

½ tsp turmeric powder

½ tsp chili powder

1 tbsp meat curry powder

½ tsp garam masala

2 green chilies cut

150 gm breadfruit ( cleaned & cut )

½ cup coconut milk

Salt to taste

Oil for cooking

Coriander leaves

METHOD:

Heat up oil fry mustard seeds,

cinnamon & star anise.

Add onion & fry till soft & brown.

Add curry leaves, ginger & garlic paste,

fry for few minutes.

Add turmeric powder, chili powder &

meat curry powder, stir for a while.

Add breadfruit, green chilies, salt &

some water, cover & cook.

Once cooked add garam masala &

coconut milk.

When curry start to boil add coriander

leaves & remove from fire.

Serve with rice or any types of bread.

STIR-FRIED SPICY VEGETARIAN FISH FINGERS ( SOY MEAT FISH )

A:

Things to Grind:

5-8 spicy dry chilies

1 onion large

3-5 cloves garlic

11/2 inch ginger

1 tomato medium

1 stalk lemon grass

Salt & sugar to taste

1 tbsp cooking oil

All above ingredients grind into thick paste

B:

Oil for cooking

2 onions large chopped

Hand full curry leaves

Few drops of lemon juice

C:

Few pieces of vegetarian fishes

( soy meat fish ) cut into finger size

& deep fried in oil, keep aside.

METHOD:

Heat up oil, fry curry leaves till

crispy, keep aside.

In same oil sauté onion till soft & brown.

Add 3-5 tbsp chili paste, stir-fry till the

raw smell goes off. ( Remainder chili paste

keep in fridge for next use, can last up to 

2-3 weeks if store in dry bottles )

Add in fried fish finger, lemon juice toast

till well coated.

Then quick stir with fried curry leaves.

Serve hot as a main dish or side dish.

STUFFED SQUIDS WITH GLUTINOUS RICE IN SPICY GRAVY

A:

1 cup glutinous rice ( pre-soaked for 3-4 hours )

Water / coconut milk

Salt to taste

Method:

Stain rice. Mix salt, enough water / coconut milk

to cover up the rice, steamed till ¾  cooked.

Once rice is cooked, take it out from the

steamer & leave it to cool.

B:

 400 gm squids

( clean squid thoroughly, peel the skin, remove innards & pat dry  )

When the rice has cooled down sufficiently,

wet hands slightly & compact rice into tightly

pressed balls.

Proceed to stuff into the squid cavity with it

until ¾ full, using fingers to nudge carefully to

ensure that the lower ends are completely filled

without leaving any gaps.

Putting back the head, secure the opening with toothpicks.

Repeat until all the squids & glutinous rice is completely used up.

Set aside for later use.

C: - For the Gravy:

A: - Grind into paste-

4-6 dried chilies ( add more or less )

1 onion big

3 cloves garlic

1 piece ginger

1 piece galangal  

1 piece fresh turmeric root

2 stalk lemon grass

Salt & sugar to taste

1 tbsp cooking oil

B:

1 onion chopped

1 tomato medium sliced

1 red chili sliced

1 green chili sliced

Curry leaves

Coriander leaves

Turmeric leaves chopped

Oil for cooking

½ cup coconut milk

METHOD:

Heat up oil, fry onion till light brown.

Add in the grounded paste, stir-fry till

raw smell goes off.

Now add tomato, both chilies, curry leaves,

coriander leaves & stuffed squids.

Cook for few minutes, add coconut milk.

Once the gravy is thick enough, add turmeric

leaves mix well & serve.

STIR-FRIED SATAY WITH NANDO’S HOT PERI-PERI SAUCE

20 sticks Chicken Satay ready-made

Hand full fresh mushroom chopped

( I used mushroom stems )

1 onion chopped

1 tsp garlic minced

¼ tsp ginger minced     

3-4 tbsp Nando’s hot peri-peri sauce

( add more or less to taste )

1 Holland onion chopped

1 stalk spring onion cut

Salt to taste

Oil for cooking

METHOD:

Heat up oil fry onion, garlic & ginger till brown.

Add mushrooms, salt sprinkle some water & cook.

When mushroom is almost cooked add in satay

meat, Holland onion, peri-peri sauce mix well &

stir-fry till dry.

Last add spring onion mix well & serve hot.

STIR-FRIED BRUSSELS WITH VEGETARIAN BACON

200 gm Brussels

(  open layer by layer )

4 cloves garlic chopped

Few bacon, chopped & fried  

( I use vegetarian bacon )

Salt & pepper to taste

Oil for cooking

METHOD:.

Fry garlic in oil till golden brown.

Add in Brussels, salt, pepper & bacon.

Stir-fry for few minutes & serve hot   

SWEET & SPICY BRUSSELS

300 gm Brussels cut

1 onion chopped

3 cloves garlic chopped

5-8 bird’s eye chilies chopped

2 tbsp Thai sweet chili sauce

1 tbsp soy sauce / fish sauce

2 tbsp of stock / water

Salt to taste

Oil for cooking

METHOD:

Heat up oil, sauté onion, garlic & bird’s eye chilies.

Add in chili sauce, soy sauce / fish sauce,

stir for few minutes.

Add in Brussels, salt mix well.

Add stock & cook till dry.

INDIAN BREAD PUDDING / SHAHI TUKRA

 A:

1 cup milk

½ cup  ideal milk

3-4 tbsp condensed milk ( more or less to taste )

Pinch of saffron

¼ tsp cardamom powder

 

Mix all together, cook in medium flame

keep stirring till it becomes thick.

 

 

B:

 

Few slices of white bread ( trim the edges,

cut into triangle )

 

Ghee for fry

 

Heat up ghee & fry the bread on both sides

until golden brown.

 

 

C:

Pistachio chopped

Sliced almonds roasted

Cashew nuts roasted

 

 

METHOD:

 

Arrange fried bread pieces on a

serving plate.

 

Pour the milk over the fried bread.

 

Garnish with nuts & serve.

   

 

STIR-FRIED MUSHROOM

300 gm fresh mushroom ( cleaned & cut )

1 onion chopped

2 green chili cut

1 red chili cut

Curry leaves

1 tbsp ginger & garlic paste

1 tomato chopped ( small )

¼ tsp turmeric powder

½ tsp pepper powder

¼ tsp garam masala

½ tsp chicken seasoning powder ( optional )

 salt to taste

Oil for cooking

METHOD:

Sauté onion, both chilies & curry leaves in oil.

Add ginger & garlic paste stir for few minutes.

Add tomato, turmeric powder & stir till soft.

Now add mushrooms, pepper, salt,

seasoning powder, garam masala

mix well & cook.

Serve hot with rice dishes or breads

STIR-FRIED ASPARAGUS WITH SPICY SHRIMP PASTE

2 cloves garlic chopped

1 onion chopped

few birds eye chilies

300 gm asparagus cut

2-3 tbsp spicy shrimp paste ( ready made )

Salt & sugar to taste

Oil for cooking

METHOD:

Heat up oil, sauté onion, garlic & chili.

Add in shrimp paste, fry until fragrant.

Add in asparagus, salt &

sugar, stir-fry for few minutes .

Serve hot with plain rice.

STIR-FRIED LEFTOVER FRIED CHICKEN

1 bowl left over fried chicken

( remove  the bones & tear into pieces )

1 onion large sliced

3 cloves garlic sliced

1 inch ginger sliced

1 green chili sliced

1 red chili sliced

curry leaves / spring onion

soya sauce to taste

pepper to taste

oil for cooking

METHOD:

Heat up oil sauté onion, ginger, garlic till soft.

Add in both chilies, chicken pieces, curry leaves,

soya sauce, pepper & stir-fry for few minutes.

Last add spring onion mix well & serve.

FIELD BEANS & LADIES FINGER CURRY ( MOCHA KOTTAI & VENDAKA CURRY )

A:

1-2 tbsp cooking oil

½ tsp mustard seeds

1 dried chili cut

¼ tsp fenugreek seeds

1 stalk curry leaves

1 onion sliced

3 cloves garlic sliced

1 inch ginger sliced

2 green chilies sliced

B:

1 tbsp chili powder

2 tbsp coriander powder

1 tsp turmeric powder

C:

1 tsp tamarind paste

Salt to taste

 ½ cup field beans, cooked

1 hand full ladies finger ( cut &

fried lightly in oil )

1 tomato, cut

½ cup coconut milk

½ cup water

D:

Few drops of gingelly oil

Coriander leaves

METHOD:

Heat up oil, fry mustard seeds, add

dried chili, fenugreek seeds & curry leaves.

Add onion, ginger, garlic & green chili fry till soft

Now add chili powder, coriander powder,

turmeric powder, stir for few seconds, add

water mix well.

Add tomato, salt, tamarind, cook till tomato is soft.

Add cooked field beans, fried ladies finger &

 coconut milk.

Once curry start to boil remove from fire.

Add gingelly oil, coriander leaves, cover &

keep till served.

Serve with Rice, Roti’s, Idly, Dosa etc

NOTE:

This curry taste yummier if cook in Clay pot.