Wednesday, January 27, 2016

CURD AVAL ( BEATEN RICE / POHA )



A:
1 cup aval
Hot water
Wash aval in hot water & stain.

B:
1 ½ cup curd
Salt to taste

Mix A with B keep aside.

C:
1 tbsp oil
½ tsp mustard seeds
1 dried chili cut small
1 stalk curry leaves

D:
1 onion chopped
1 green chili chopped
1 inch ginger sliced

E:
Coriander leaves chopped

METHOD:

Heat up oil, fry C, once mustard seeds pop
add in D fry until light brown colour.

Add C, D & E into Curd Aval.

Mix well keep for 5 minutes.


Serve with spicy Pickle & Papadams

Tuesday, January 26, 2016

STEAMED DUMPLINGS WITH SPICY SAUCE



Wrappers: A
2 cups all-purpose flour
½ cup just boiled water ( more or less )
Salt to taste
Extra potato starch powder for dusting

In a big bowl sift the flour.

Add salt to the just-boiled water &
mix until completely dissolved

Add the just-boiled water little by little
to the flour & mix well till you form the
texture into ball.

Dust some flour on table & knead the
dough for 10 minutes till the dough
become smooth

Cut the dough into ½ & roll each into 1 ½
inch into diameter, warp both the log
with plastic warp.

Let it sit for 30 minutes.

Unwrap the dough, sprinkle some potato starch.

Cut each log into 12 pieces.

Make each piece dough into balls.

Press the ball to make it flat.

Using a rolling pin make the dough into round shape.

Dust each pieces with potato starch &
keep aside.

NOTE:

To make different color skin add
Spinach puree, Carrot pure, Potato puree
or Tomato puree while mixing the dough.

Fillings: B
100 gm minced prawns
100 gm fish paste
100 gm minced chicken / pork
Spring onion chopped
Mushroom minced
Carrot minced
Cabbage Minced
Spinach minced
Salt, pepper & sugar to taste
1 tsp sesame oil
1 tbsp Chinese cooking wine
Garlic minced
1 sp light soy sauce

Mix all above ingredients together & keep aside.

C:
Fill the stemmer with enough water to cook.

D:
Take a wrapper & place it in palm of your hand.

Take 1 spoon of fillings & place it in the
center of the wrap

Dip one finger in a bowl of water &
draw a circle around the wrapper
till it gets wet.

Using your thumb & index finger seal the
dumplings, make pleats keep aside.

Grease a steaming tray with oil,
arrange the dumplings in the tray leaving
some space between keep them from sticking.

Steam for 10-12 minutes or till cooked.

D: Spicy Sauce

Light Soy sauce
Young ginger sliced
Bird’s eye chilies sliced
Dash of Chinese cooking wine
Dash of sesame oil

All mix together

SERVING:
Serve hot dumplings with Spicy Sauce


AVAL UPPUMAA ( BEATEN RICE / POHA )



A:
1 cup aval
( washed with warm water stain & keep aside )

B:
1 spoon ghee
½ tsp mustard seeds
1 dried chilly cut small
½ tsp split dal / white dal
1 stalk curry leaves

C:
1 onion chopped
1 inch ginger sliced
1 green chilly cut

D:
Pinch of turmeric powder
Salt to taste
½ cup grated coconut

METHOD:

In non-stick pan heat up ghee.

Add B, once mustard seeds pop add in
C & fry till light brown colour.

Add turmeric powder, aval, salt stir-fry for a minute.

Now add in the grated coconut & stir-fry
for few more minutes. ( don’t overcook )

Serve with Tea or Coffee.


Tuesday, January 5, 2016

JUJUBE SWEET & SPICY PICKLE ( ELANTHAI PAZHAM )



1 cup ripe jujubes cut ( may add whole one )
2-3 pinch of fenugreek powder

A:
¼ cup Indian gingerly oil
½ tsp mustard seeds
1 pinch of fennel seeds
1 clove
Curry leaves
1 tbsp chill powder ( more or less )
½ cup palm sugar / jaggery ( more or less )
Vinegar to taste ( optional )  
Salt to taste
 ¼ cup water

METHOD:

Heat up oil add mustard seeds, 
fennel seeds, clove & curry leaves.

Once mustard seeds start to
pop up, reduce the fire add
in chili powder & stir.

Add in water, palm sugar, vinegar & salt.

Once the sauce start to boil add in
jujubes,cook until thick.

Remove from fire add fenugreek powder & mix well.

Once cool transfer to dry container or jar.

Jujube pickle will taste good for 2nd day

Remainder can keep in fridge, will last for some time.


Sunday, January 3, 2016

TURKEY IN SPICY, DARK SOY SAUCE




Oil for cooking
A:
300 gm turkey pieces
¼ tsp turmeric powder
¼ tsp  salt
1 tbsp ginger & garlic paste

Marinate turkey with all above
ingredients for 20 minutes.

Deep-fry the pieces till cooked
( crispy outside & soft inside )

Keep aside.

B:
2 stick cinnamon
2 star anise
1 stalk lemon grass cut into two
1 onion large sliced
5 cloves garlic slices
1 ½ inch ginger sliced
1 bay leaf
2 dried chilies cut small
1 stalk curry leaves

C:
2 tbsp chili paste
3 tbsp dark soy sauce
Salt & sugar to taste
¼ cup water or stock

D:
½ tsp garam masala

E:
Coriander leaves chopped
Spring onion chopped

METHOD:
Heat up oil, sauté B till light brown.

Add I chili paste, stir-fry in oil for few minutes.

Add soy sauce, salt , sugar & water / stock.

Once the sauce start to boil add in fried
turkey pieces & cook till almost dry.

Add garam masala mix well.

Garnish with coriander leaves & spring onions.

Serve as main dish with Rice, Parata,
Nan, Poori or Breads.

NOTE:

This dish will taste more if cooked &
keep in fridge.



STIR-FRIED MIXED VEGETABLES WITH OYSTER SAUCE



1 tbsp sesame oil
1 tsp garlic chopped
1 shallots sliced
2 tbsp oyster sauce
1 tbsp soy sauce
½ tsp seasoning ( optional )
1 bowl of mixed vegetables of your choice
Salt, pepper & sugar to taste

*Spring onion for garnishing

METHOD:

Heat up oil, sauté shallots & garlic.

Add in all the other ingredients & stir-fry.

Garnish with spring onions & serve hot.


COOKED PALM SPROUTS / PANAM KIZHANGU


Palm sprouts ( remove the dried skin clean & cut )
Pinch of turmeric powder
Salt to taste
Water to cook

METHOD:

Add all ingredients in pressure cooker,
cook for 3-4 whistle.

While eating remove the hard skin,

inside it taste crunchy.

JUJUBE SPICY PICKLE ( ELANTHAI PAZHAM )


A:
1 cup fresh jujubes chopped ( green ones )
1 tsp chilli powder
¼ tsp turmeric powder
¼ tsp fenugreek powder
2 pinch of asafetida powder
Pinch of sugar
vinegar to taste
Salt to taste

Mix all above ingredients together.

B:
3 tbsp Indian gingerly oil
2 dried chilies cut small
1 tsp mustard seeds
½ tsp horse gram ( white dal )
1 stalk curry leaves

METHOD:

Heat up oil fry B & pour over A.

Mix well & serve.

NOTE:
This pickle can store in fridge up to I week.