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

Butter Cake

An evergreen recipe - remembering my childhood memories of baking butter cakes for birthdays and deepavalis.  Back then, though, we used to bake butter cakes using margarine instead of butter.

Found a recipe from Rasa Malaysia and have kept wanting to try them and finally found a time.  It is buttery and crumbly sort and light. Try a slice while it is warm it with hot lemon tea and you will be floating heavenly.

BUTTER CAKE

Adapted from : http://rasamalaysia.com/recipe-butter-cake/2/

Ingredients

225gm unsalted butter - room temperature

200gm plain flour/all purpose flour

1 tsp baking powder

200 gm castor sugar

4 eggs

1/2 tsp salt

4 tablespoons of fresh milk/yogurt

1 tsp vanilla essence

Method:

1.  Preheat the oven at 170C
2.  Lightly grease and lined your pan.  ( I used a 9x9 pan, got a thin cake)
3.  Mix the flour and baking powder and sieve together.  Add salt and mix well.  Set aside
3.  Using an electric beater, beat butter and sugar till well combined, pale yellow in colour.   The sugar has not dissolved at this point.
4.  Add in the egg one at time.  Beat well after each addition of egg till creamy.  Scrape down after each mixing.
5.  Add in vanilla essence and mix well.
6.  Fold in the flour into the mixture and mix well.
7.  Finally add in the milk or yogurt and mix well.
8.  Pour the mixture into greased baking pan.  Shake it lightly to evenly distribute cake mixture.
9.  Bake until golden brown for about 40 mins or till it is done when it is tested.
10.  Remove from oven and allow to cool on a wire rack for 5 minutes.
11.  Serve warm.

NOTE

Should the cake turn brown fast you can cover with an aluminium foil.

Time of baking depends on your oven.

Enjoy 

Egg Gravy Punjabi Style

Egg Gravy Punjabi Style

Another great dish from eggs.  There are many variations or style one can do out of an egg, curries or gravy, omelettes, quiche to name a few.

When you want something quick nothing beats an egg curry or gravy.  This time I tried out Punjabi Style Egg Curry. Mr Hubby likes the egg in a gravy or sambal shallow fry.  Best with chapatis, rotis and rice.

EGG GRAVY PUNJABI STYLE

INGREDIENTS
4 hard boiled eggs
1 big onion
2 green chilly (optional - if you desire heat in your curry)
1tsp ginger garlic paste
2 medium sized tomato
1 green chilly
1 bay leave
1 small cinnamon stick
3 cloves
2 cardamoms
2 tsp chilly powder
1.5 tsp garam masala
1 tsp turmeric
1- 1.5 cups water (adjust accordingly)
salt to taste
1 tsp kasuri methi (optional- I did not use)

PREPARATION

1. Boil egg with some salt. Remove shell, either prick with fork or make several slits with knife.
2. Heat some oil and shallow fry the eggs till golden brown.
3. Puree onion and tomato separately. If using chilly blend together with onion. Set aside
4. Heat a pot with some oil. Pop in bay leave, cinnamon stick, cloves and cardamoms and allow to splutter.
5. Add in pureed onion, saute for a few minutes on medium heat or till onion starts to leave oil. 
6. Add in ginger garlic paste, stir well for several minutes or till the raw smell is gone.
7. Add in tomato puree, mix well with onion and ginger garlic paste, fry till the raw smell is off.
8. Add in garam masala, chilly powder and turmeric.
9. Stir in well together on medium heat, till aromatic and oil starts to separate.
10. Pour in water enough to make a portion of gravy.  Stir well and let it boil to a desired thickness.
11. Salt to season.
12. Add in the eggs, kasuri methi, if using , mix thoroughly. and let it simmer on low heat for  3-4 minutes.
13. Garnish with chopped coriander leaves. 

Bon Appetite







 

 

 

Sathiarani 

Vendakai Panchadi || Ladies Finger in Yogurt || Bhendi ka Raita

Sharing you a post that I made a few days ago.  Vendakai pachadi,  Its a quick and easy dish to prepare and goes well with rice, sambar, rasam or curries. Not to forget pappad.

Let's look at its preparation


Ingredients

350 gms ladies finger
1/2 cup of yogurt
2-3green chillies

For tempering

1 tsp of mustard seeds
1 dried chilly
1 sprig of curry leaves
salt to season

Method

1.  Wash and pat dry the ladies finger.
2,  Cut even sizes.
3.  Fry okra with chillies in some oil till brown and crispy.  Set aside
4.  Once cooled, add in yogurt, the thickness of the yogurt is up to you, you may add some water to dilute.  Salt to season.
4.  In a different pan, heat oil and add in mustard seeds. Once it starts to splutter, add in dry chilly and curry leaves and fry for a few seconds.  Pour into the yogurt mixture and stir well.
5.  Ready to serve.

Enjoy

Sathiarani

HAPPY NEW YEAR 2017

 

HAPPY NEW YEAR TO EVERYONE

 

MAY THE COMING YEAR BRINGS JOY, PROSPRIETY AND GOOD HEALTH

 

GOD BLESS

 

 

 

 

 

LOVE

 

SATHIA'S INDULGENCE

 

**  SATHIARANI   **