A:
1 cup rice
1/4 cup white dal
( Urad dal )
B:
Pinch of soda ( optional )
Salt to taste
Ghee for frying
Colours
METHOD:
Pre-soaked for 3-4 hours,
griend into thick batter.
Add salt, soda & mix well.
Divide batter in 3 bowls,
add colours mix well.
Heat up pan with ghee.
Take a spoon of batter &
drop into hot ghee, fry till
cooked ( soft fry ) keep aside.
C:
1 cup sugar (more or less to taste)
1 cup water
2 pinch of cardamom powder
METHOD:
Melt the sugar in water, add
cardamom powder.
Remove the sugar syrup
from fire keep warm.
Add the the above fried balls
into the sugar syrup.
Let it soak for few minutes,
stain & transfer to serving plate.
A:
2 tomatoes chopped
1 onion minced
2-3 gloves garlic minced
Salt to taste
1/2 tsp turmeric powder
2-2 1/2 cups water
B:
1 tsp rasam powder
( readymade mix )
1/2 tsp pepper powder
C:
1/2 tsp mustard seeds
1 dried chilli cut small
1/2 tsp cummin seeds
1 stalk curry leaves
D:
Pinch of asafoetida
1 stalk coriander leaves chopped
METHOD:
In a cooking pot cook A until
tomatoes are soft.
Add in B. Once rasam start to
boil remove from fire keep aside.
In a small frying pan fry C pour
into the rasam.
Last add D mix well cover &
keep till serve.
Tomato Rasam can be serve as soup,
with toasted bread or with rice.
A:
1 tbsp oil
1/4 tsp mustard seeds
1 dried chilli cut small
1 onion chopped
2 cloves garlic chopped
1 tbsp anchovies
1 stalk curry leaves
B:
2 potatoes ( medium size
chopped )
1/2 tsp turmeric powder
Salt to taste
Water to cook
C:
1stalk coriander leaves cut
1 red chilli cut
1 green chilli cut
METHOD:
Heat up oil in frying pan.
Fry A until light brown colour.
Add in B mix well.
Cover & cook till dry.
Last add in C mix well.
His simple dish nice combination
with Rice, Papadams & Rasam
( Indian Soup )
A:
1 tsp cooking oil
3 cloves garlic chopped
2 shallots chopped
1 chilli red sliced
B:
2-3 handfull spinach cut
Salt to taste
METHOD:
Fry A till light brown, add B &
quick stir for 1-2 minutes.
Serve hot.
A:
2-3 eggs fried
B:
1 lemon grass cut
1 onion chopped
C:
5-6 dried chillies
1 onion big
1/2 inch ginger
3-4 cloves garlic
Pinch of turmeric powder
1/4 tsp cooking oil
1 tomato small
1/2 tsp dried prawns ( pre-soaked)
All blend into thick paste
D:
Oil for cooking
2-3 tbsp water
1 onion white cut round
Salt & sugar to taste
METHOD:
Heat up oil fry lemon grass,
onion till soft & light brown.
Add in the chilly paste stir-fry
till oil comes up.
Add water, salt & sugar let it cook.
Now add white onion mix well,
remove from fire.
In a serving plate spread some
sambal add eggs, on top again
with sambal.
Serve with bread, roti or rice.
A:
8-10 tbsp dry fish minced
( fry dried fish & minced, keep
the fried oil for later use)
1 potato cooked & mashed
1 tomato cooked & mashed
( I cook both potato & tomato in microwave high for 3 minutes )
2 chillies green minced
1 onion / 4 shalots minced
3 bird's eye chillies red minced
Spring curry leaves minced
Lime juice to taste
Garnishing:B
Coriander leaves chopped
Few droops of dry fish fried oil
METHOD:
Mix A well then drizzle with fish fried oil.
Garnish with chopped coriander leaves.
Serve with plain hot rice or rotis
A:
1 chicken breast (remove the
bones & cut thinly )
2 inch ginger young cut thinly
3 cloves garlic cut thinly
2-3 tbsp soy sauce dark
1 tbsp soy sauce
1 tbsp oyester sauce
1 tbsp sesame oil
1 1/2 tsp sugar
1/2 tsp pepper powder
1 tbsp Chinese cooking wine
( Shaoxing wine )
2-3 tbsp corn flour
Marinate all together keep in fridge for overnight.
( if need more spicy add dried chilly, cut small )
B:
1 tsp cooking oil
1 stalk spring onion chopped
METHOD:
Heat up oil stir-fry marinated chicken for few minutes / till cooked.
Garnish with spring onion & serve.
