Thursday, July 31, 2014

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.



Saturday, July 26, 2014

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:


  


Friday, July 25, 2014

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 . 




Sunday, July 20, 2014

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.








Saturday, July 19, 2014

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.





Wednesday, July 16, 2014

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.

Monday, July 14, 2014

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.



Sunday, July 13, 2014

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.



  


Sunday, July 6, 2014

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.




Saturday, July 5, 2014

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

Tuesday, July 1, 2014

STIR-FRIED WING BEANS WITH SPICY SHRIMP PASTE



1 onion chopped
2 cloves garlic chopped
1 red chili sliced
300 gm wing beans cut
2-3 tbsp shrimp paste ( belacan )
1 tsp soy sauce
Salt & sugar to taste
Oil for cooking

METHOD:

Heat up oil, sauté onion, garlic & chili.

Add in shrimp paste, fry until fragrant.

Add wing beans, soy sauce, salt &
sugar, stir-fry for few minutes .

Serve hot with plain rice.