MIXED VEGETABLES SOUP

1 bowl mixed vegetables

( Carrot, turnips, cauliflower, broccoli,

potato, tomato, celery, radish etc…)

3 cloves garlic

1 onion chopped

1 bay leaf

1 piece ginger

Salt to taste

Pepper to taste

2 bowl stock ( chicken or dal + veg )

For garnishing:

Fried shallots

Coriander leaves chopped

Spring onion chopped

Chill flake

METHOD:

Put all above ingredients together in

a pot & cook in slow fire till cooked.

Garnish & serve hot.  

AROMATIC SPICY STIR-FRIED LEFTOVER ROASTED TURKEY

A:

Oil for cooking

1 lemongrass cut

1 bay leaf

1 stalk curry leaves

1 stalk coriander stem cut

1 onion sliced

5 cloves garlic sliced

I piece ginger sliced

5 dried chilies cut

5 birds eye chilies

B:

1 bowl roasted turkey cut

2 tbsp sweet soy sauce

½  tsp pepper powder

½ tsp chill flakes

½ tsp garam masala

( I didn’t add any salt )

C:

1 onion white sliced

For garnishing:

Coriander leaves

Curry leaves

Spring onions

METHOD:

Heat up oil fry A till light brown.

Add in B stir-fry till almost dry.

Add sliced onion stir for few minutes.

Last add in garnishing mix well.

Serve as main or side dish.

NOODLES BURGER

A:

4 burger bun ( cut, spread some butter inside,

grilled & keep aside )

2 eggs + pinch of salt & pepper

( beat lightly )

Butter for cooking

2 tbsp cheese grated

Chili sauce

Mayonnaise / thousand island sauce

B:

1 packet instant noodles

( soaked in hot water until soft & stained )

1 tbsp cooking oil

1 onion chopped

1 clove garlic chopped

½ cup minced chicken

¼ cup mixed vegetables

( cabbage, carrot, tomato )

1 packet instant noodles seasoning

1 tbsp spring onion chopped

½ tsp chili flakes

Salt, pepper & sugar to taste

1 ½ tbsp corn flour ( mix with little water )

METHOD:

To make noodles burger: A

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

Add in the minced chicken stir for 2 minutes.

Add all the seasoning, noodles, vegetables,

spring onions & stir-fry for 1  minutes.

Last add cornstarch mix well, remove from fire.

B:

Heat up non-stick pan in low flame,

grease with little butter.

Place a round mold cutter in the pan,

take 1 tbsp of noodles mixture spread

evenly, sprinkle little cheese, add again

1 tbsp noodles mixture on top.

Add 2-3 tbsp of egg mixture on top of

the noodles burger, slowly remove the

mold from the pan & turn the burger

carefully with out breaking.

Cook both sides until done, keep aside.

Repeat reminder noodles the same way.

To arrange the burger:

Spread some chili sauce bottom half of each buns.

In the middle with noodles patty.

Spread the top half of the bun with

mayonnaise / thousand island sauce

& place on top.

Serve hot.

Enjoy cooking

SPICY MAYONNAISE PRAWNS

Oil for cooking

Curry leaves

A:

350 gm prawns

(medium size removed skin )

1 egg

Salt & pepper to taste

2-3 tbsp corn flour

B:

1 inch ginger ( young one, chopped )

2 stalk lemongrass sliced

10 bird’s eye chilies sliced

1 onion sliced

3 cloves garlic sliced

C:

3-4 tbsp Thai chill sauce

1 tbsp sweet soy sauce

1tsp oyster sauce

Salt to taste

¼ cup water

D:

 2 tbsp mayonnaise

METHOD:

Fry the marinated prawns in hot oil

until golden, drain & keep aside

Reduce oil fry curry leaves keep aside.

In same oil fry B until light brown.

Add in C, let the sauce start to boil.

Add fried prawns & mix well.

Add in mayonnaise & give a quick stir.

Remove from fire, sprinkle the curry leaves.

Serve hot.

For the original recipe visit:

: http://www.love2cook-malaysia.com/…/hot-spicy-mayonnaise-pr…

PARATHA BURGER

4 mini parathas ( readymade )

2 burger meat ( readymade )

chicken / vegetarian

4 salad leaves

2 slices cucumber

2 slices tomatoes

2 slices Cheddar cheese

¼ tsp butter

Chili sauce

Cheesy sauce

Thousand Island sauce

METHOD:

Heat up butter in a nonstick pan,

fry paratha on both sides.

In same pan fry burger till done.

Burger:

Spread some chill sauce inside

of each paratha.

On 1 piece of paratha add 1 salad leaf,

1 piece tomato, spread thousand island sauces,

1 piece cucumber, spread cheesy sauce,

1 piece cucumber, burger, chill sauce,

1 cheddar cheese, 1 salad leaf then cover

with another paratha spread with chili sauce.

Do the same method with other 2 parathas.

At last heat up in Microwave / oven/

or grill till cheese melt.

Serve hot. Enjoy !!

LAYERED PARATHA PIZZA

A:

For stuffing:

1 tbsp olive oil

1 onion chopped

3 cloves garlic chopped

200 gm chicken meat sliced

½ can button mushroom sliced

100 gm bell pepper chopped

( red, yellow & green )

½ tsp pizza herbs ( optional )

Salt & pepper to taste 

Coriander leaves chopped

Method:

Sauté onion & garlic, add in chicken

stir-fry for few minutes.

Add in other ingredients, stir for

few more minutes, keep aside.  

B:

Pineapple chuck

Cherry tomatoes cut

Pizza sauce

Olives sliced

Cheddar cheese grated

Mozzarella cheese grated

C:

6 parathas readymade

( I use small ones )

½ tsp butter to grease

Method:

Heat up frying pan with butter,

heat up paratha on both sides.

To make pizza:

Take 1 parathas, spread pizza

sauce on 1 side.

Add some stuffing’s, pineapples,

olives, tomatoes & sprinkle with cheese.

Take another paratha spread pizza sauce

on both sides & cover the stuffed paratha.

Again on top add some stuffing, pineapple,

olives, tomatoes, sprinkle with mozzarella cheese.

Do the same way with other parathas.

At last heat up in Microwave / oven /

or grill… till cheese melts.

Serve hot with Chili /Tomato Sauce.

DUCK CURRY WITH COCONUT MILK ( THARAVU MAPPAS )

A:

500 gm duck cut into pieced

1 tbsp ginger & garlic paste

1 tsp chicken curry powder /

1 tsp chili powder + ½ tsp garam masala

1 tsp turmeric powder

Marinate & keep for 20-30 minutes.

B:

Coconut oil for cooking

1 tbsp whole spice

( cinnamon, cloves, cardamom, fennel

seeds, whole black pepper & bay leaves )

C:

1 stalk curry leaves

1 onion big sliced

1 ½ inch ginger sliced

5 gloves garlic sliced

2 chilies green cut

½ tomato cut

D:

2-3 tbsp white vinegar

1 tbsp coriander powder

1 tsp pepper powder ( white )

1 cup coconut milk ( thin ) / water

Salt to taste

E:

½ cup coconut milk ( thick )

1 chili small green cut

½ tomato sliced

1 tsp garam masala

½  tsp coconut oil

Spring curry leaves

METHOD:

Heat up coconut oil in Pressure Cooker,

fry B, then C… sauté until onion turn transparent.

Add in pepper powder, coriander

powder, sauté till raw smell is gone.

Add in A, vinegar, coconut milk / water

salt mix well.

Cover with lid & pressure cook for 2-3

whistles or till cooked.

Open the lid adds in E mix well.

When it start to boil remove from fire.

Serve with Rice, Bread, Porotta,

String Hoppers, Chapathi etc. …

STIR-FRIED ALTEMANTHERA WITH COCONUT ( PONNANGANNI KEERAI PORIYAL )

1 sp oil

½ tsp mustard seeds

1 dried chili cut small

½ tsp cumin seeds

1 tbsp split dal

3 shallots chopped

2 cloves garlic chopped

4 bird’s eye chilies chopped

¼ tsp turmeric powder

Salt to taste

3 handful ponnanganni keerai ( cleaned )

3-4 tbsp coconut grated

METHOD:

Heat up oil, fry mustard seeds, dry chili,

cumin seeds, split dal.

Add in shallots, garlic, bird’s eye chilies,

salt & turmeric.

Once shallots turn little brown, add in

the altemanthera leaves fry for few minutes.

Add in coconut, stir-fry for few more seconds.

Serve as a side dish for Rice.

STIR-FRIED CHINESE STYLE SEAFOOD NOODLES + SPICY SAUCE DIPPING

1-2 tbsp Sesame oil

3 gloves garlic crushed

100 gm prawns cleaned

100 gm squids cleaned & cut

10 fish balls ( more / less )

150 gm cabbage cut

150 gm mustard leaves cut

1 small carrot sliced thinly

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

Salt, sugar & pepper to taste

500 gm fresh noodles

For Garnishing:

1 chili red cut / sliced

1 stalk spring onion cut

METHOD:

Heat up oil, fry garlic till brown.

Add in prawns, squids, fish balls,

all the vegetables, all the sauces,

seasonings fry for few minutes.

Add in noodles, stir-fry until well complain.

Garnish with chili & spring onions.

Serve hot with Spice Sauce Dipping.

SPICE SAUCE DIPPING:

3 bird’s eye chilies minced /

1 chili red chopped

3 cloves garlic minced

2 tbsp light soy sauce

1 tbsp water

Pinch of sugar

METHOD:

Mix all the above ingredients together.