Friday, July 20, 2018

Chettinad Pepper Chicken

Chettinad is part of Tamil Nadu - southern part of India. They are well known for their cuisine, with variety of spices and freshly ground spices.

Today I made Chettinad style Pepper chicken (Milagu Kozhi Varuval).  Varuval is dry fry where all the spices are coated to the meat leaving very little gravy.   I prefer to use chicken pieces with bones.  However, if you prefer boneless try the thigh part of a chicken instead of the breast part.  Also I prefer a wok or a flat pan instead of a pressure cooker.  You want the spices to simmer slowly into the chicken.  Remember to use slow fire.  Best eaten with rice, jeera rice, pulao or even bread.

My favourite combo will be rasam, pepper chicken and hot steaming rice.

Lets look at the recipe

Chettinad Style Pepper Chicken || Millagu Kozli Varuval Chettinad Style

Ingredients
900gm of chicken - cut into bite size (bones in)
1 big onions - slice finely
1 medium size tomato - chopped finely
1 sprig of curry leaves
1.5 tbs of ginger garlic paste
1 tbs of chilly powder
1 tbs of coriander powder
1tsp of turmeric powser
1 tsp fennel seeds
1 bay leaf
2/3 small stick of cinnamon
2 clove
2 cardamon
salt to taste
1 tbs of lemon juice


method
1.  Marinate the chicken with 1 tbs of ginger garlic paste, chilly and turmeric powders.  Also some salt. Mix thoroughly and set aside for 30mins.

2.  In a hot pan, saute onions till soft and brown.  Next followed by the cinnamon, bay leaf, clove, cardamon and fennel seeds. fry for a few more minutes and add in remainder ginger garlic with turmeric powder and stir well.

3. Next add in the tomatoes ensuring that they are well mashed up.  Mix well for a few minutes and add in the coriander powders so that the coat well and stir for a few more minutes.  After which you add in 1/4 cup to the spices, again mix well and stir till the oil starts to separate.

4.  Add in the marinated chicken.  Coat well the spices and cover.  Keep stirring to avoid sticking to the pan.

5. Cover and keep stirring. Let it cook over medium fire.  Check if the chicken is cooked, if needed at some water to cook thoroughly the chicken.  Salt to taste if needed.

6.  Once the chicken is cook, remove from fire and add in the crush pepper and the lemon juice.

7.  Serve with some coriander leaves.

Enjoy





Wednesday, July 18, 2018

Fried Mee Hoon

Meehoon or rice vermicelli is an all time favourite by my family.  You can have them for breakfast, for brunch, teatime or even dinner. I have always have extra packets of meehoon in my pantry for a quick fix especially for dinner.

You can have as vegetarian or non vegetarian meal as a stir fry or with some fancy soup.  What I will share today a stir fry with extra flavour from dried shrimps, loads of garlic and chilly.

I soak the meehoon in cold water then over a hot stove and heat up till the colour of the meehoon turn from pale to white.  This is your indication - soft, springy but not mushy, in other words al dente.  Don't let it come to a boil.  Remember you still have to stir fry with the other ingredients to give a good mix.

If you're running short of time, you could let it soak in hot water for a few minutes  stir well, check for fineness and you can use immediately.

Fried Meehoon

Ingredients

1 pkt of meehoon (about 200gm)
A whole bulb of garlic - peeled
3tbs of dried shrimps-soak in hot water and drain.
6 chilly a mixed of red and green
Choices of your vegetable : I used red capsicum, shredded carrots and some lettuce.
3 eggs
Oil
Salt to taste.

Methods.

1. Use a chopper to grind garlic, dried shrimps and chilly.

2. Heat oil in a wok. Whisk eggs with some salt and make scramble egg.  Set aside.

3. In the same wok, heat oil, stir in the chopped garlic mix.

4. Stir till aromatic.  Add in your vegetables, stir well. Salt to taste.  Stir well.

5. After a few minutes, add in the meehoon and give a good stir to mix all the vegetables with the meehoon.

6. Let it cook in low heat for several more minutes.

7.  Serve with scrambled eggs.

Enjoy







Pan Toast Semolina Bread

Easy to prepare snack for breakfast or teatime.  Simple and quick to prepare. I love upma, nei urunde (ghee balls) and kesari made of semolina.   

This is a bread filled with the goodness of vegetables and coated one part with semolina and buttermilk.  You may use yogurt but whisk well with some water to have a spreadable consistency.


PAN TOAST SEMOLINA BREAD

ingredients
1/3 cup of semolina flour (suji/rava/sooji)
180ml of buttermilk
4tbs of chopped carrot
4tbs of chopped red capsicum
1 chilly chopped
3tbs of chopped onion
2tbs of chopped coriander leaves
salt to taste
butter or ghee
bread slices 

method

1. in a bowl mix all ingredients except butter and bread.
2. mix thoroughly till well combined.
3.  heat a pan/tawa and add some ghee/butter
4. spread the batter over the bread and cook over the butter/ghee with the filling side down.
5.  remember to use low heat so as to ensure it is cooked properly.
6. apply some butter/ghee on the top and flip it downside to give a toast taste on the other side.
7. serve warm with tomato sauce or chutney.


Enjoy

Tuesday, July 17, 2018

Spicy Brinjal (Eggplant)


Spicy Brinjal

nothing fancy, but a fusion of some chilly, onions, garlic, dried prawns and dark soya sauce. try them on a cold day with hot steaming rice...

ingredients
some brinjals - into small bite size
chilly to your desired heat
a bulb of garlic
dried prawns
onions sliced
dark soya sauce
salt

methods
blend coarsely chilly, dried prawns and garlics.
heat some oil
saute the onions till soft
add in the blended paste.
stir and mix well till oil starts to split
add in the eggplants, stir and mix well
add dark soya sauce and salt to taste
cook till the eggplants are done.
ready to serve



Spicy Brinjal (Eggplant)

Pomegranate Raita

Anardana Raita || Pomegranate Raita

Pomegranate raita is a quick to fix dish that goes well with briyanis and variety rice.  The tangy taste from the yogurt and sweetness and crunchiness from the pomegranate gives you a yummy combo with the spice of briyani and curries.

I like a simple raita to go with.  Not to many additions like cucumber or onions.  I like to savour the pomegranate as the hero in this raita.


anardana raita || pomegrante raita

ingredients
1 pomegranate seeds (they are called arils)
1 small green chilly deseeded and chopped finely (optional)
1 small tub of yogurt
1 small tub of buttermilk
1/4 tsp of cumin powder
1/4 tsp of black powder
salt to taste
chopped coriander leaves

method

1. in a bowl, whisk yogurt and buttermilk together.
2.  add cumin powder and black powder, salt, pomegranate and coriander leaves and mix well
3. serve chill.

note if you do not have buttermilk, just add some water to the yogurt, thickness desired for the raita.

Image may contain: food

Bhindi Ka Salan @ Ladies Fingers (Okra) Salan

Bhindi Ka Salan || Ladies Fingers (Okra) Salan

What is Salan.  It is a Hyderabadi dish that is typically served with briyanis.  It is a peanut based curry/gravy.  Can be served with rotis, chapatis and nans  Mirchi ka salan or chilly curry is another great salan that you can pair with briyani and breads.

Groundnuts, sesame seeds and coconut gives the rich taste to the salan and balance it with some spicy and tangy from the chillies and tamarind.

Let's look Bhindi ka Salan and how to prepare:

Bhindi Ka Salan

Masala Paste
4tbs of groudnuts
2 tbs of white sesame seed
3 tbs of coconut (fresh or dried ones)
1tbs of kas kas (optional)

10 medium sized okra - washed and halved into
1 big onion - slice finely
1 tsp of ginger garlic paste
2 green chilly- chopped finely
1/4 tsp mustard seeds
1/2 tsp cumin seeds
a few pieces of fenugreek seeds
1 tsp of red chilly powder
1/2 tsp of coriander powder
1/4 tsp of turmeric powder
4 tbs of oil.
1/2 cup of tamarind juice (from a lime sized tamarind soaked into half cup water)
1 sprig of curry leaves.
1 tsp jaggery
some coriander leaves finely chopped


Method

1.  Dry roast groundnuts on medium fire first as they take a little longer to roast.  If using coconut pieces then add them together. Finally the sesame seeds and kas kas if using. Make sure it is not burned.  Set aside and let it cool before grinding into smooth paste.  You may add a little water to grind smooth.

2. Wash and pat dry the lady fingers, cut into half.

3.  Next in a pot heat some oil. Fry the lady fingers to about brown. Set aside.

4.  In the same pot, add in mustard seeds, cumin and fenugreek seeds. Once they start to splutter, saute onions with some salt till soft and brown.

5.  Add in curry leaves and green chillies, fry for a few minutes.

6.  Add in ginger garlic paste, tumeric, coriander and chilly powders - mix till the raw smell is gone and in the grinded masala mix with  a cup of water and saute well into the mixture.

7.  Stir on medium fire and keep stirring to avoid burning or sticking to the bottom of the pan till the oil starts to split.

8.   Once the oil starts to split, add in chopped coriander leaves, tamarind juice, jaggery and salt to taste.

9.  When it starts to boil, add in the lady fingers, stir well and cook for another 5 minutes on slow fire.

Bhindi ka salan ready for action!





Enjoy



Kushka

Kushka ||குஸ்கா

Kushka is a simple yet flavourful rice dish. It's briyani dish without using any meat. and a South Indian speciality.  Within this they are a few variants of cooking, some one with water only, some a combo of coconut milk or milk with water and some with chicken/meat stock.

This is a lunch meal that goes well together with kurma and raita.  For this kushka I paired it with bhindi ka salan and pomegranate raita.

I used basmathi. I also used the rice cooker to the rice instead of a pressure cooker. Lets look at the ingredients.

Note : 1 cup of basmathi rice liquid to be at 1.5 cups.


Kushka

Ingredients

3 cups of basmathi - washed and soaked for 20mins. and drain
4.5 cups of water
2 red onion - slice finely
5-6 green chilly - slit into 2
1 big tomato - chopped finely
2 medium sized bay leave
2 small stick of cinnamon
2 star anise
3 cardamon
3 cloves
1 tsp fennel seeds
1tsp ginger garlic paste
1/2 cup of yogurt - whisked
4 tbs of ghee
1/4 tsp of turmeric powder
1/2 tsp of chilly powder
1/2 tsp of garam masala
a handful of mint leaves
a handful coriander leaves - chopped coarsely

Garnishing - Mint leaves and fried onion.

Method

1.  In a pot heat ghee. Add in bay leave, cinnamon stick, star anise, cardamon, cloves and fennel seeds.  Fry for a few minutes till aromatic.

2.  Add in sliced onions.  Saute with a little salt till soft and brown.  Add in the ginger garlic paste, fry till raw smell is gone.

3.  Add in chilly and all the powders and cook till mix well, stir for a few more minutes.  Add half of the mint and coriander leaves. Mix well and add in tomato.  Cook till the tomato is homogeneous and well mix into a combined paste.

4.  Add in yogurt and mixed well.  Stir in rice, stir well add in water and salt to taste, top up with the balance of coriander leaves and mint leaves and cook till it is done.

Serve with some home made fried onion and mint leaves.  Serve hot.

Sunday, June 24, 2018

Kerala Egg Roast


Recipe credit from @www.yummyoyummy.com

This is a Keralite speciality that is best eaten with appam, idiyappam or even ghee rice.  I used coconut oil instead of vegetable oil.


Ingredients

5 eggs - boiled, cooled and remove the shells
2 large onions - sliced thinly
1 large tomato - chopped finely
1.5 tsp ginger garlic paste
3 green chillies - 1 slit halved way, 2 sliced thinly
3 red chillies - 2 slit halved way, 1 sliced thinly (this I add to give added heat)
1/4 tsp turmeric powder
1.5tsp Kashmiri chilly powder - I added another tsp for a little kick
1 tsp coriander powder
1/4 tsp pepper powder
1 tsp garam masala
1 sprig of curry leaves
1/2tsp of mustard seeds
salt to taste
oil - I used coconut oil
2 tbs chopped coriander leaves - for garnish.  I used some while sauteing onions.

Method


  1. Preboiled the eggs, cool down and also remove the shells, half it if your prefer otherwise if whole slit around the eggs so that the spice absorbs into the eggs.
  2. Heat coconut oil. Once it is hot, add mustard seeds and let it splutter. (dont let it burnt)  
  3. Add onions and toss a little, saute till it turns soft and transparent.  Add half 
  4. Add in ginger garlic paste, chillies and curry leaves and stir.
  5. Continue till the onions turn golden brown.
  6. Add in the powders, stir well a bit, till the raw smell is off and it starts to split oil.
  7. Add in the tomato and mix well and salt to taste. Mesh the tomato to let it mix well with the gravy.
  8. Cook further it splits oil.  Add this juncture add some water to your preferred consistency. I prefer not too thick neither too thin.
  9. Add in carefully the halved eggs, coat well with the gravy. let it simmer for a few more minutes.
  10. Transfer to a bowl and garnish with some chopped coriander leaves.


Enjoy

Egg Roast - Keralite Style

Saturday, June 23, 2018

Green Capsicum Masala

Recipe credit : WWW.4Ksrecipe.com

I have always done a simpler version of capsicum masala. This is a rich creamy gravy that goes well with all kinds of bread and even with ghee rice.


Ingredients

Dry Roast Items

15 pieces of cashew (I used almonds)
2tbs of coriander
2 tbs of ground nuts
1tsp cumin seeds

To be grinded
1 whole red onion - chopped
1 large ripe tomato - chopped
1 small piece cinnamon
2 cloves
3 cardamon pods

2 large green capsicum - chopped

1 tsp ginger garlic paste
1 bay leaf
1/2 tsp tumeric
1 tsp chilli powder
1tbs fenugreek leaves (I used coriander leaves instead)


Method


  • Dry roast almonds, coriander seeds, groundnuts and cumin seeds.
  • Blend into fine paste the dry roast items with onions, tomato, cinnamon, cloves and cardamon pods with some water.
  • In a pan, heat some oil
  • Once hot, saute capsicum till soft but still crunchy. Set aside
  • In the same pan, add oil if needed, add bay leave and ginger garlic paste and saute till the raw smell is done.
  • Add in the blended paste and stir well on medium heat.
  • Cook till the oil starts to separate
  • Add the chilli powder, turmeric powder and salt to taste.
  • Mix well and cook for another 3-4minutes.  If you find it is very thick, add a little liquid to your preferred consistency.
  • Add the cook capsicum and coriander leaves.  Mix well and let it simmer for a few more minutes and it is ready.
  • Serve hot





Monday, June 18, 2018

Eid Celebration and Cookies

Eid Mubarak to all Muslim friends.




Besides scrumptious, yummylicious food served on Eid day, cookies, cakes and all sweet deserts are part of celebrating Eid in Malaysia,Singapore and Indonesia.  I so miss the festivity back home. The arrays of food from lontong, masak lodeh, satay, nasi minyak, ayam masak merah, serunding, and dozens of cookies and cakes is a feast to your eyes (and tummy)

In the mood of celebrating Eid, I made several cookies for my Indian friend for their Eid celebration. I made a modified version of London Almond kids savour on where instead stuffing with almond, I had it blended and roll into balls and covered with cooking chocolate and sprinkle with some chopped almonds.  This recipe is credit to my sister, Malini, she can't stand seeing the almonds wasted after the kids savour on the chocolate part and cookie throwing of the almond.

Next I made 3 types of cookies from one basic dough.  Its a recipe from https://resipicitarasawan.blogspot.com/2012/08/biskut-pistachios-delight.html
where I made pistachios, almond and also coconut cookies.  And to forget also made cornflakes cookies.


Almond Cookies
Before being baked
with almonds as deco on tray before baking.


Pistachio Cookies



London Almond


I have no idea how the term London Almond comes about, but its surely a favourite with kids.  My version is the modified one where instead of having almonds rolled into the dough, I add powdered almond into the dough and shape them.  This is a 2 step process, base the base or the almond balls, then dipped into cooking chocolate and decorate with chopped almonds


Image result for london almond cookies singapore
London Almond - picture courtesy of Google
Ingredients

for the dough

250gm unsalted butter
130gm icing sugar
450gm all purpose flour
350gm of powdered almond * (my modified version) otherwise roasted almonds
2 egg yolk
1 tsp vanilla essence
pinch of salt
chopped almonds, roasted
cooking chocolate, double boiled
small paper cups

Method

1. Beat sugar and butter till fluffy and light
2. Add egg yolk and essence vanilla and beat further for another 3mins
3. Add flour, powdered almond and salt and mix well till well form into a dough.
4.  Shape into balls (If you using whole almond as filling, a ball and add in the almond into it and shape it , normally elongated shape like the almond)
5.  Bake at 160C for approximately 15-18mins depending on your oven.
6.  Let it cool
7.  Double boil your cooking chocolate. see info on how to do it
8.  Dip several balls into the chocolate, let it covered fully and then place into a paper cup and decorate with some chopped almonds.





What is double boil
http://www.homemade-chinese-soups.com/double-boiling.html
Double boiling is not like melting chocolate over boiling water. It is submerging a ceramic jar/glass jar containing the ingredients into a pot of boiling water.


/



Melting Chocolate in a Double Boiler

https://noshon.it/tips/melting-chocolate-in-a-double-boiler


Since chocolate is so sensitive to heat, you have to be extremely careful when melting it otherwise it will break and separate. We’ve talked before about how to do this in the microwave but the more common approach that chefs use is called a “double boiler.” Here’s how to do it:
  1. Add 1” of water to a medium saucepan or pot and bring to a very gentle simmer.
  2. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. You want the steam from the water to gently warm the bowl.
  3. Add the chopped chocolate to the bowl and stir occasionally with a spatula until smooth and melted.
  4. Remove the bowl from the heat and use. If the chocolate starts to become too hard, just put the bowl back over the simmering water.
By using the steam from the water to heat the bowl, you avoid direct contact with the chocolate and allow the chocolate to melt slowly so it stay smooth.
Image result for double boil


Coconut Cookies

Coconut Cookies

250gm butter (unsalted)
140gm caster sugar
1 egg
a pinch of salt
430gm of all purpose flour
40gm of corn flour
100gms of dessicated coconut
colourful sugar for decorations or dessicated coconut
3-4 drops of pink food colour (optional)

Method

1. Heat oven at 160C
2. Beat butter and caster sugar till fluffy
3. Add the egg and mix well.
4. Mix all the dry items and the colour into the butter dough. Mix all together till well form
5. Roll the dough into an even thickness and use a cookie cutter to cut the dough, decorate with dessicated coconut or colourful sugar.
6.  Bake at 160C for 12-15mins.  Timing varies for different oven.
7.  Once cool, store in airtight box

Almond Cookies

Credit to https://resipicitarasawan.blogspot.com/


Almond Cookies

250gm butter (unsalted)
140gm caster sugar
1 egg
a pinch of salt
430gm of all purpose flour
40gm of corn flour
100gms of almonds, roasted and powdered
slivered almonds
3-4 drops of pink food colour (optional)

Method

1. Heat oven at 160C
2. Beat butter and caster sugar till fluffy
3. Add the egg and mix well.
4. Mix all the dry items and the colour into the butter dough. Mix all together till well form
5. Roll the dough into an even thickness and use a cookie cutter to cut the dough, decorate with slivered almonds.
6.  Bake at 160C for 12-15mins.  Timing varies for different oven.
7.  Once cool, store in airtight box
before baking with almond slivers
Almond Cookies

before baking



Pistachio Cookies


Credit to https://resipicitarasawan.blogspot.com/


Pistachio Cookies

250gm butter
140gm caster sugar
1 egg
430gm of all purpose flour
40gm of corn flour
100gms of pistachios, roasted and powdered
40gm of colourful chocolate rice
3-4 drops of apple green food colour (to enhance the pistachio's green in the batter)

Method

1. Heat oven at 160C
2. Beat butter and caster sugar till fluffy
3. Add the egg and mix well.
4. Mix all the dry items and the colour into the butter dough. Mix all together till well form
5. Roll the dough into an even thickness and use a cookie cutter to cut the dough.
6.  Bake at 160C for 12-15mins.  Timing varies for different oven.
7.  Once cool, store in airtight box

p/s : I did not add together the colourful chocolate rice into the dough, instead I use as decoration.

Pistachio Cookies














Tuesday, December 26, 2017

Asparagus and Prawns Stir Fry


Asparagus & Prawns Stir Fry

Ingredients

1 whole garlic
4-5 birds eye chilies -adjust according to how spicy you want
1 bunch of asparagus about 350gms
200gms of prawns - cleaned and devined
light soy sauce to taste

Method

1.  Wash and devined prawns.  Set aside
2.  Wash, chopped into bite size (depending on your the size of asparagus) and drain. Set aside
3.  Chop fine garlic and chilly.
4.  Heat oil and saute chopped garlic/chilly paste till aromatic.
5.  Add in asparagus and stir well. Let it cook 3/4
6.  Now add in prawns and soy sauce.  Mix well and cook till the prawns are cooked.
7.  Serve hot with rice.


Enjoy


Sathiarani

Chettinad Pepper Chicken

Chettinad is part of Tamil Nadu - southern part of India. They are well known for their cuisine, with variety of spices and freshly ground s...