TUNA PUFFS

Recipe from my friend:

 Vuthara Kumari

Puff pastry (ready-made)

Egg (to brush)

STUFFING:

Tuna (caned)

Onion minced

Red chili minced

Tomato chopped

Salt, pepper & mustard paste to taste

METHOD:

Mix all together & roll into the pastry,

Brush egg on top & bake 

in 180°C for 15 minutes.

BONELESS MUTTON PICKLE

 

Ingredients

500 gm - Boneless mutton, cut to small pieces

Masala

1 tbsp - Ginger paste

1 tbsp - Garlic paste

1/2 tsp - Turmeric powder

  2 tbsp - Coriander powder

1 tsp - Black pepper powder

  2 tsp - Red chili powder

1 tsp - fennel seeds

(Roast and powder)

5 - cloves

2 - Cinnamon stick

1 - Star Anise

Seasoning

2 to 3 sprigs - Curry leaves

5 - whole dry red chili

1/4 tsp - Asafoetida

1/2 cup - vinegar

Salt to taste

Method

1 ) Heat good amount of oil in a heavy bottom pan. 

Add ginger - garlic paste and fry till ginger- garlic

is lightly browned.

 Then add turmeric powder, red chili powder,

 black pepper powder, coriander powder and

fennel seeds. 

Fry on low heat for a minute.

2 ) Add mutton pieces, stir and mix in 

well with the spices.

Add little water and salt to taste.

 Simmer and cook the meat till well cooked.

 Add oil and fry meat till lightly browned.

3 ) Heat oil in a pan. Add curry leaves, whole

 red chili, hing, roasted powder (star anise, clove

and cinnamon ). 

Fry for a minute. Add to the meat,

 fry and mix in well. 

Then add vinegar and cook

for 2 to 3 minutes. Take off the stove and cool.

Put the pickle in a sterilized container. 

Start using pickle after a day or two

of preparing it. 

Refrigerate after a day outside.

 All the masala will settle into the meat by then.

Some pointers when making pickle

 
Always use well wiped and dried utensil

for cooking and storing pickle in.

Use more oil while making pickle. 

Oil acts as a preservative. 

So its good if some oil floats on top

of the pickle bottle.

By frying meat well, you can store

 meat pickle for longer time.

FIRED CHICKEN IN SCREW PINE LEAVES

THINGS TO GRIND: A

2 cloves garlic

1 shallot

½ inch ginger

2 stalk coriander roots

1 stalk lemon grass

6 pepper corns

Salt to taste

STIR TO BLEND THOROUGHLY: B

2 tbsp chilli sauce

2 tbsp sweet soya sauce

2 tbsp Worcestershire sauce

½ cup thick coconut milk

2 tsp palm sugar (grated)

Salt to taste

4 chicken thighs (remove the skin

de-boned & cut )

Fresh screw pine leaves (cut the

 leaves into 25mm (1 inch) wide.

Oil for deep frying

METHOD:

Mix A, B & chicken pieces &

set aside for 45 minutes.

Place a piece of chicken (still

coated with marinate) on top

of each, then warp securely.

Heat the oil in a work until it

starts to smoke & fry the chicken

until tender, approximately 10 minutes.

Remove from oil & transfer directly

to serving plate.

The chicken should only be

removed from the leaf just

prior to eating.

STIR FRIED BREAD WITH VEGETABLES

Recipe from my daughter:

Susmitha Nair

2 slice bread (torn into pieces)

1 egg lightly beaten

1 tbsp mixed vegetables

1 shallot chopped

1 cloves garlic chopped

½ red chilly chopped

Salt to taste

Pepper to taste

Butter to cook

Spring onion chopped

METHOD:

Heat up wok, add little butter,

fry bread pieces until light

brown,keep aside.

Add remainder  butter in wok,

fry garlic, shallot & chilly.

Add in mix vegetables, salt &

pepper, stir-fry till vegetables

are cooked.

Add fried bread pieces, pour

egg on top & mix well quickly.

Garnish with spring onion.

Serve hot with chilly sauce.

RAMBUTAN SALAD

10 rambutan seedless cut

½ cucumber chopped

1 small tomato chopped

2 shallots chopped

1 red chilly chopped

1 stalk curry leaves chopped

1 stalk coriander leaves chopped

1/4 tsp lime juice

½ tsp crushed black pepper

Salt to taste

Few drops of salad oil ( optional)

METHOD:

All mix together & serve.

STIR FRIED SPICY ARROWROOT'S

400 gm arrowroot, remove skin & cut

Salt to taste

Oil for cooking

Pinch of turmeric powder

Pounded together:

1 tbsp dried prawns (presoaked)

3 shallots

3 cloves garlic

5 bird’s eye chilly

1stalk curry leaves

METHOD:

Heat up oil, fry pounded things until

nice smell comes.

Add in arrowroot, salt, turmeric powder

stir well.

Add little water, cover & cook till dry.

Serve as a side dish for rice.

RAMBUTAN PICKLE

½ tsp mustard seeds

1 dried chilly broken

1 stalk curry leaves

2 green chills cut

300 gm rambutan

 3 tsp chili powder

¼ tsp turmeric powder

2 tbsp vinegar

1-2 tbsp brown sugar

Gingerly oil for cooking

¼ tsp fenugreek powder

Salt to taste

METHOD:

Heat up oil fry mustard seeds, dried

chilly & curry leaves, add in green chilly.

Once mustard seeds pops up, reduce the

 fire, add in chilly powder, turmeric powder,

 vinegar, brown sugar, salt, rambutans & cook.

When gravy becomes thick, add

in fenugreek powder mix well,

remove from fire.

Once cool, bottle it in dry bottles

& keep it air tight.