STIR-FRIED GINGER CHICKEN IN DARK SOY SAUCE

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.

Vermicelli Dessert / Kheer / Payasam

A

2 tbsp ghee
1 tbsp raisins
2-3 tbsp chashew nuts
1 packet vermicelli

Fry raisins, chashewnuts &
vermicelli in ghee till golden
brown & keep aside ( fry each
one separately )

B
1/2 cup sago ( pre- soaked
for 5 minutes )
Water to cook

C
1 litter full cream milk
1 can evaporated creamer
1 can sweetened creamer

D
2 pinches of saffron ( soaked
in warm milk )
1/2 tsp cardamom powder
Pinch of salt

METHOD :

Cook the sago in water
till almost transparent,
add in the vermicelli &
cook till soft.

Add full cream milk keep,
stirring for 8-10 minutes
then add both creamer.

Stir for few more minutes.

Remove from fire, add
D mix well.

Garnish with raisins & cashew nuts.

Cover & keep till served.

Serve hot or chilled.

PURSLANE WITH DAL

A:

3 tbsp dal ( washed & pre-soaked )

1-2 hand full purslane leaves cleaned

1 hand full spinach chopped

1 tomato small chopped ( optional )

5-8 bird’s eye chilies chopped

4 cloves garlic chopped

1 onion medium chopped

½ tsp turmeric powder

Salt to taste

Pressure cook all above ingredients

for 3-4 whistle. Remove from fire,

allow to cool.

B:

¼ cup coconut milk / fresh cream

Remove the lid of pressure cooker,

add coconut milk let it cook for a minute

or bubble start to form on the sides.

C:

1 tbsp cooking oil

½ tsp mustard seeds

¼ tsp cumin seeds

1 dried chili cut small

Shallots sliced

D:

¼ tsp fenugreek powder

METHOD:

In a frying pan fry C until shallots are golden brown pour into the cooked dal mixture, add the fenugreek powder mix well, remove from fire, cover & keep till serve.

Serve with Rice, Chapattis or any Bread

MURUNGAIKKAI BIRYANI ( DRUMSTICK BIRYANI)

A:

1 cup basmati rice ( washed & pre-soaked

for 10 minutes & stained  )

B:

1-2 tbsp ghee

1stick cinnamon

2 star anise

1 bay leaf

½ cup onion chopped

C:

1 tbsp ginger & garlic paste

1/2 tsp biryani masala

¼ tsp garam masala

1 tomato sliced

1 tsp coriander leaves chopped

1 tsp mint leaves chopped

1 tsp spring curry leaves chopped

1 murungai ( drumstick ) cut small

1 chili green sliced

D:

Salt to taste

2 cups water

1 cup ideal milk / evaporated milk

Mix D in rice cooker & keep aside

E:

For garnishing:

2 tbsp cashew nuts fried in ghee

1 sp ghee

Coriander leaves

Mint leaves

METHOD:

Heat up ghee fry A until onion are golden brown.

Add in ginger & garlic paste fry for a minute.

Add both masala powder stir, add remaining ingredients in C & mix well.

Then add in rice stir-fry for few minutes

Transfer the rice into rice cooker & cook.

Once rice is cooked add E & mix.

Keep warm till served.

Serve with veg or non-veg side dish,

Rita & Papadams.

SWEET BANANAS IN MILK BATH

1 tbsp ghee

4-6 well ripped sweet bananas

1 tbsp honey

3-4 tbsp fresh cream

Pinch of saffron powder

FOR GARNISHING:

1 tbsp mixed nuts

1 tbsp ice-cream  

METHOD:

In non-stick pan add ghee & fry

the mixed nuts keep aside.

In the same pan with remainder ghee

fry bananas on both sides till golden brown.

Add honey, saffron powder & fresh cream.

Let it cook for few seconds, remove from fire.

Serve with ice-cream, sprinkle mixed nuts on top.

SATAY ( MALAYSIAN KEBABS ) WITH PEANUT SAUCE

FOR SATAY:A:

1 kg chicken meat cubed

1 crushed lemon grass

Oil for cooking

THINGS TO GRIND:B:

1 inch ginger

3 cloves garlic

8 shallots

½ tsp cumin powder

1 tsp coriander powder

2 inch fresh turmeric

2 stalk lemon grass ( white part )

1 tsp cinnamon powder

2 tbsp peanuts roasted ( skin removed )

1 tbsp sugar

Salt to taste

METHOD:

Marinate the chicken pieces in the

grinded paste for 1 hour or more.

Using skewer, skewer 5-6 pieces of

meat on one skewer.

Grill over burning charcoal, constantly

sprinkling cooking oil over the meat using

crushed lemon grass.

Turn over & continue grilling until

 the chicken is cooked.

PEANUT SAUCE:-

A:

250 gm peanuts roasted

( removed skin, pound coarsely )

1 cup sugar ( more or less )

1 onion minced

1 sp tamarind paste

Salt to taste

Oil for cooking

THINGS TO GRIND:B:

10-15 dried chilies ( pre-soaked )

2 inch ginger

3 shallots

2 cloves garlic

1 inch galangal

2 stalk lemon grass ( white part )

Heat up oil, sauté onion.

Pour in grinded paste stir for 1 minute

add tamarind paste, little water let it cook

for few minutes.

When gravy become thick add peanut,

sugar & salt.

Serve Satay with Peanut Sauce,  Ketupat

sliced Cucumber, sliced Onion.

Ketupat: 

Rice dumpling made from

rice packed inside young coconut leaf

PALAK TOFU WITH CHEESE

A:

2 green chilies

½ inch ginger

1-1 ½  cup spinach chopped

( washed,  to blanch the spinach,

boil in salted water for 2 minutes.

Drained transfer into cold water,

drain again & keep aside )

¼ cup water

Grind above items together into smooth paste.

B:

Oil for cooking

1 onion large minced

½ tsp garlic minced

Salt to taste

2 bean curd ( cut, fried )

Water for cooking

C:

½ tsp lemon juice

¼ tsp kasuri methi

Grated cheese

D:

Fresh cream

METHOD:

Heat up oil sauté onion add garlic.

Pour in spinach mixture, add

some water, salt let it cook.

Once start to boil add in bean curd,

kasuri methi, lemon juice & cheese mix well.

Remove from fire, transfer to serving dish.

Before serving pour some fresh cream on top.

Serve this with Nan, Chapati