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.

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:

  

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 . 

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.

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.