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

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

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

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.


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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.

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