Saturday, August 23, 2014

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.





Wednesday, August 20, 2014

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:









Friday, August 8, 2014

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. 

Tuesday, August 5, 2014

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.





  


Saturday, August 2, 2014

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.

Friday, August 1, 2014

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.