Sunday, January 31, 2010

SESAME COOKIES

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One of my favourite cookies, if you are like me prefer not so sweet biscuit this is for you to try out, very crunchy and eggless too. You can shape it into the ball then flatten or use desired cookies cutter of your choice. Do take note, the dough must be placed in between the plastic sheet to avoid sticking to the board. If the dough is a bit sticky to work with, add a tablespoon or two flour.

INGREDIENTS

1 3/4 cups all purpose flour
1/2 cup butter softened
1/2 cup sugar
1/2 cup roasted sesame seeds
1 teaspoon baking powder
1 teaspoon vanilla essence
Extra sesame for sprinkling on top

METHOD

1. Preheat oven at 175C (350 degrees).

2. Sift flour and baking powder then add sesame seeds.

3. Cream butter and sugar until creamy, add flour and vanilla essence, mix well.

4. Shape into ball then flatten it or use desired cookies cutter.

5. Sprinkle sesame seed on top then press gently so the sesame seed would stick to the cookies.

6. Bake for 10-15 minutes or until lightly toasted.

7. Cool completely before storing in an airtight container.

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Saturday, January 30, 2010

CUTTLEFISH SAMBAL

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This dish made of dried cuttlefish which is soaked for 1-2 hours to soften then cooked with blended dry chillies and tamarind juice. Best eaten with white rice or coconut milk rice. It is optional to add the shrimp paste (belacan) but mine done without it.

INGREDIENTS

2 large pieces dried cuttlefish, cut and soak for 1-2 hours
1 tablespoon tamarind add 1/2 cup water to extract juice
5 tablespoons oil
salt and sugar to taste

GRIND

20 dried chillies cut and soak
2 big onions
2 teaspoons shrimp paste (optional)

METHOD

1. Heat the oil, add the ground ingredients together with salt and sugar, fry until fragrant.

2. Add cuttlefish, fry for few minutes then add the tamarind juice.

3. Cook until semi dry and stir occasionally to avoid sticking to the bottom of the pan.

4. Check salt and sugar then remove from heat.

Source : Zarinah Anwar

Friday, January 29, 2010

CHICKEN PORRIDGE


My children are craving for this porridge since we had it quite sometime ago. It's simple comfort food and healthy too. Boil your own chicken stock to get best taste or you could use ready made chicken cube. Instead of chicken, thinly sliced meat or fish would be the best alternative. The following recipe serves 4-5 persons.

INGREDIENTS

STOCK
200g chicken pieces skin removed
1/2 in ginger sliced
1 big onion thickly sliced
5 peppercorns
2 cloves garlic sliced
water
salt

PORRIDGE
2 cups rice washed and drained
4 slices ginger chopped
5 shallots sliced
2 cloves garlic chopped
3 tablespoons oil
salt and pepper to taste
spring onion chopped
red chili sliced


METHOD

1. Boil the ingredients for stock until chicken is tender, remove and shred the chicken. Strain the stock.

2. Heat the oil, fry shallot, garlic and ginger until fragrant.

3. Add the rice, chicken stock and water, cook until rice is soft and thick, add more water if required.

4. Now add the shredded chicken, salt and pepper as per your taste.

5. Serve hot, sprinkle spring onion and red chili on top.

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Thursday, January 28, 2010

BANANA BREAD MUFFIN

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There are various ways to bake your banana muffin but this one by far the best I've baked.  These are easy to whip up, hardly takes a few minutes and you can serve them for breakfast or as afternoon snack fresh  from the oven.

It's so moist and delicious, not overly sweet.  Instead of nuts you can replace with chocolate chip or dried fruit and the combinations are endless.

BANANA BREAD MUFFIN

2 cups all purpose flour
1/2 cup sugar
1/2 cup oil
1/4 cup chopped nut
1 egg
1/2 teaspoon salt
3 ripe bananas mashed
1 teaspoon soda bicarbonate
1 teaspoon vanilla extract

METHOD

1. Preheat oven to 175C (350 degrees) and grease the muffin pan.

2. Combine dry ingredients in a mixing bowl..

3. Mash the banana, add in oil, vanilla  and egg. Now add the banana mixture into dry ingredients.  Mix in chopped nut, stir to combine.

4. Spoon batter into muffin pan 3/4 full.

5. Bake 20-25 minutes until a toothpick inserted in the center of the muffin comes out clean. Cool in pan 10 minutes then transfer  onto rack to cool completely.

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Wednesday, January 27, 2010

CHINESE FRIED RICE


One of the simplest fried rice you could have cooked, using less spices and minimum ingredients but great taste. Occasionally love to cook this dish for my children.

INGREDIENTS

3 cups cooked rice
1/2 cup shelled prawn
1/2 cup chicken cubed
1/2 cup green peas
2 cloves garlic chopped
2 eggs beaten with pinch of salt
3 tablespoons oil
1 teaspoon black pepper
1 tablespoon soya sauce
salt to taste

METHOD

1. Heat oil, pour beaten egg and scramble it.

2. Push the egg to the side of the pan, add garlic,prawn, salt and chicken cook until the colour changes.

3. Add rice, peas, soya sauce and black pepper, stir well.

4. Transfer onto a plate, serve hot.

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Tuesday, January 26, 2010

SIMPLE MEAL

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Just cooked very simple meal consisting of spicy sardine, bok choy fry and an omelette. My family enjoyed them very much since it's totally different from the normal menu we used to have.

Monday, January 25, 2010

CURRY PUFF


All time favourite for the young and old, simply irresistible. This snack is stuffed with potato, cooked in spices, deep fried until golden brown. The outer wrap is rather crispy but filling is quite spicy. Addition of meat or chicken is optional. It is so famous and easily obtainable from hawker stalls as well as upmarket eateries.

INGREDIENTS

3 cups plain flour
3 tablespoons hot oil
3 tablespoons butter/margarine melted
water
salt

FILLING

5 potatoes cubed
3 tablespoons curry powder
1/2 tablespoon chili powder
2 onions chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 carrot cut into small pieces
coriander leaves
water
salt
oil

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THE FILLING


METHOD

1. Heat the oil, saute the onion till light brown, add ginger, garlic, curry powder, chili powder and little water, fry until fragrant.

2. Add in potato, carrot, salt and enough water, cover pot. Water level should be slightly above the potato. Stir occasionally.

3. After the potato turns soft, sprinkle coriander leaves and remove from heat. Cool.

4. Combine together flour, salt, oil and butter, mix until resembles bread crumb.

5. Add water little by little until soft dough is formed.

6. Shape the the dough into small disc about 3 inches diameter, stuff with a tablespoonful of filling. Seal the edges in a pleated manner.

7. Repeat the process until dough is completed.

8. Deep fry in heated oil until golden brown.

9. Best eaten hot.


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Sunday, January 24, 2010

KWAY TEOW W/MEAT BALLS

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This dish is made from flat rice noodles and this is soupy type not the typical one sold at hawker stalls which is fried, laden with fat. If you prefer spicy one add more pepper.

INGREDIENTS

500g kway teow fresh or dry
300g minced meat/chicken
200g chye sim (mustard green) cut
200g medium prawn keep the tail intact
100g bean sprout tail removed
4 tablespoons tomato soup
2 tablespoons corn flour
3 shallots chopped
3 cloves garlic chopped
1 teaspoon pepper powder
salt to taste
oil

METHOD

1. Combine minced meat, shallot, salt, pepper and corn flour together, mix well.

2. Shape into balls and fry in hot oil. Remove and strain.

3. In the same pan, remove excess oil then fry the garlic until fragrant.

4. Add in prawn and tomato soup, cook until the prawn turns orange in color.

5. Pour in the meat balls, chye sim, kway teow, some water and salt, stir for a few minutes.

6. Just before removing from heat, add the bean sprout, a dash of white pepper, stir again.

7. Serve hot.

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Saturday, January 23, 2010

SPICY CAULIFLOWER SABZI

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Cooked this vegetable dish which is simple but tasty. You can increase or decrease the spice level to suit your taste. It is best accompaniment for capati/roti or even plain rice.

INGREDIENTS

300g cauliflower cut into bite sizes
1 big onion sliced
2 medium tomatoes chopped
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon cumin seed
1 cloves garlic
1/2 teaspoon garam masala (optional)
salt to taste
coriander leaves
1 tablespoon oil

METHOD

1. Cut and wash the cauliflower then drain.

2. Heat the oil, fry cumin for a few seconds then add the onion, cook until light brown.

3. Add the garlic, tomato, coriander leaves and salt, cook until tomato turns soft.

4. Put in chili powder, turmeric powder and cauliflower, add some water and cover the pan.

5. Once the cauliflower turns soft, remove from heat.

6. Serve hot with capati, roti or rice.

Friday, January 22, 2010

OAT MUFFIN

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This is very healthy and delicious muffin. It contains oat that has wonderful flavor when added for baking. Oat contains fiber, thiamine and iron along with antioxidants that is beneficial to the heart and circulatory system. Any dried fruit like raisin, cranberry or cherries could be added to enhance its taste.

INGREDIENTS

1 cup rolled oat
1 cup milk
1 egg
1/2 cup butter melted
1 cup flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon vanilla essence
1/2 cup dried fruit

METHOD

1. Preheat oven at 190C, combine oat and milk, let stand for 10 minutes.

2. Grease muffin pan or use cake cases.

3. Add sugar, egg and butter to oat mixture, stir until just combined.

4. Sift together flour and baking powder, add oat mixture, essence and dried fruit. Mix well..

5. Fill muffin cup about 3/4 full, bake for 20-25 minutes until a tester comes out clean.

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Thursday, January 21, 2010

INSTANT AND HEALTHY OAT DOSA

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There are vast varieties of dosa available. They used few type of flour and I've tried this recipe  taken from Preety's Kitchen.  Made slight modification to the original recipe by adding  mashed tofu and chilli powder since my family loves spicy food. Do adjust the spice level according to your taste. We really love the addition, it was a huge hit with my children. This is now becomes our regular meal during weekend..

INGREDIENTS

1 cup oat soak in hot water for 15 minutes
1/2 cup rice flour
1/4 cup semolina
1 in ginger chopped
1 piece hard tofu mashed
1/2 teaspoon chilli powder
2 green chillies sliced
pinch of asafoetida/hing
1 big onion chopped
salt to taste
coriander leaves chopped
water

METHOD

1. Combine rice flour, semolina, chilli powder, hing and salt in a mixing bowl.

2. Add oat, tofu, ginger, green chillies, onion and coriander leaves to the flour mixture.

3. Slowly add enough water to form a thick batter same as you make dosa. Mix well.

4. Heat a non stick pan, drizzle the oil and pour a ladleful of batter, cook both side until golden brown.

5. Remove onto a plate, continue the process until the batter is used up.

6. Serve hot.

Wednesday, January 20, 2010

MUTTON TAMARIND CURRY

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Tried this recipe taken from Akal's Saappadu but made slight changes to suit my taste. Vegetables like eggplant and drumstick could be added but at the moment using potato. Serve with naan, my family love this dish, would definitely make again.

INGREDIENTS

500g mutton/beef cut into small pieces
3 big onions chopped
2 cloves garlic
1/2 in ginger
2 sprigs curry leaves
2 tablespoons tamarind add 1/2 cup water to obtain juice
3 tablespoons oil
2 potatoes cut
1 cup coconut milk
3 tablespoons meat curry powder
1 tablespoon chilli powder
1 stick cinnamon
3 cardamoms
1/2 teaspoon turmeric powder
salt to taste

METHOD

1. Heat oil, fry cardamom and cinnamon then add onion fry until golden brown.

2. Add ginger, garlic. curry leaf, curry powder, chilli powder, turmeric powder and little water
cook until oil seperates.

3. Pour in mutton, stir until well coated with spices.

4. Add coconut milk, tamarind juice, water and salt, cook until tender.

5. Now add the potato, simmer until soft.

6. Adjust the salt, remove from heat.

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Tuesday, January 19, 2010

SIMPLE MEAL

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Since my children are unwell so dish up something light and simple. Our menu today are Rava Payasam and Savoury Pancake. For both recipes kindly refer my earlier post. Look out under "dessert" for rava payasam and for savoury pancake fall under "breakfast" category.

Monday, January 18, 2010

MOCHAI (DRY FIELD BEAN) CURRY


Mochai kottai is a tasty bean originating from villages of Tamil Nadu, South India. I have tasted it cooked with dry fish in my former workplace. Dry roasted the dry field bean until light brown, rinse then soak overnight. Boil until soft before preparing this dish. Other vegetables like eggplant or drumstick could be added to the gravy.

INGREDIENTS

1/2 cup dry field bean (soak and boil)
2 tablespoons tamarind add 1/2 cup water to obtain juice
5 shallots sliced
2 cloves garlic slice
2 teaspoon chili powder
2 teaspoons coriander powder
1 tomato chopped
1/2 teaspoon turmeric powder
2 green bananas cut into bite size
1/2 teaspoon fenugreek seed
1 teaspoon mustard seed
1 teaspoon cumin
2 tablespoons oil
salt to taste
curry leaves

METHOD

1. Dry roasted the bean, rinse then soak overnight. Boil until soft, keep the stock.

2. Heat the oil, fry fenugreek, mustard, cumin and curry leaves until fragrant.

3. Pour in the shallot, garlic and tomato, cook until soft.

4. Add chili powder, coriander powder, turmeric powder, tamarind juice and salt, bring to a boil.

5. Now add the green banana, bean, the stock from boiling the bean and water, cook until tender.

6. Add more salt if required. The gravy should not be very thick or too runny. Add more water if needed. Remove from heat.

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Saturday, January 16, 2010

MENU OF THE DAY

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We had something special today consisting of tomato rice, chicken masala and tomato paceri. Recipes for tomato rice and chicken masala have been posted earlier. Enjoy the pictures.....

Friday, January 15, 2010

AYAM MASAK MERAH BEREMPAH


This chicken dish was a popular  choice to pair with  biryani , ghee rice, pulao or even bread.

Made with blended dry chili, tomato puree and spices,  hence it got its name from the color of this dish Merah (Red).

For this recipe, the chicken pieces are coated with turmeric and salt then deep fried until half cooked prior to cooking of this dish. It was quite spicy but you can always reduce the chili used according to your tolerance.  If you want to try out, here is the recipe:

INGREDIENTS

1 whole chicken cut into 8 or 10 pieces
3 big onions cut into ring
1 inch cinnamon
3 cardamoms
200g tomato puree
2 lemon grass bruise
1 in galangal bruise
3 tomatoes cut into wedges
coriander leaves
salt and sugar to taste
1 teaspoon turmeric powder
oil

GRIND INTO PASTE

10-15 dry chilies
4 cloves garlic
1 inch ginger
2 tablespoons coriander seed
1 tablespoon cumin seed

METHOD

1. Wash chicken pieces, coat with turmeric and salt. Deep fry until half cooked. Drain and keep aside.

2. Heat the oil, fry the onion, cinnamon, cardamom, lemon grass, galangal and ground ingredients until fragrant.

3. Add in the fried chicken, tomato puree, salt, sugar and 1 cup of water, cook until thicken.

4. Now add the tomatoes and coriander leaves. Remove from heat.

5. Serve with rice or bread of your choice.

Source : Siti Latifah Yusop

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Thursday, January 14, 2010

FRIED RICE W/TUNA

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Fried rice is very versatile dish, you can add whatever  ingredients available in your pantry either meat or seafood together with vegetables making them a complete meal. Now I'm using canned tuna together with carrot for a quick meal. Despite of easy method, it turns great and becomes my family favorite dish. Squeeze the limes to get rid of fish smell. Cabbage or long bean could be added when preparing this dish.

INGREDIENTS

4 plates of cooked rice
2 big onions chopped
3 cloves garlic chopped
1 can tuna in water drained
1 carrot diced
2 tablespoons chili paste
2 tomatoes chopped
salt to taste
lime juice
3 tablespoons oil

METHOD

1. Heat the oil, fry onion until light brown then add the garlic, stir until fragrant.

2. Add in tomato, chili paste and salt, fry until tomato is soft, sprinkle little water if it is too dry.

3. Pour in carrot and cover the pan for a few minutes, add tuna and lime juice, stir well.

4. Now add the cooked rice and salt to taste.

5. Transfer onto a serving plate.

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Wednesday, January 13, 2010

CAULIFLOWER AND CARROT PORIYAL

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This is South Indian style of stir fry vegetable. It's so easy to prepare and perfect side dish for capati/roti or rice. Other vegetables such as potato, peas, leafy vegetable, beetroot, cabbage, bitter gourd and okra can be used for stir fry method.

INGREDIENTS

300g cauliflower cut and wash
1 carrot cubed
1 onion chopped
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon mustard seed
1 teaspoon split black gram lentil
2 tablespoons oil
salt to taste

METHOD

1. Heat the oil, fry mustard seed until it crackles then add  black gram fry until  it turns light brown.

2. Add onion, chili powder, turmeric powder and little water.

3. Now add the carrot, salt and cauliflower, sprinkle little water and cover pot. Cook until vegetables are soft.

4. Stir well and add salt if required.

5. Serve hot.

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Tuesday, January 12, 2010

IKAN BELADO

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The dish is originally from Padang, Indonesia. It is widely served in most nasi padang restaurant in this region. Very simple yet tasty way to cook with fish. Fried fish is coated with a sauce made of fresh chili which is coarsely pounded using pestle and mortar if not food processor could be used.

INGREDIENTS

500g spanish mackerel or any fish
3 lime leaves
1 tomato chopped
1/2 teaspoon turmeric powder
salt and sugar to taste
lime juice
oil

POUND COARSELY
15 fresh red chili
10 shallots
4 cloves garlic

METHOD

1. Wash fish then coat with salt, turmeric and lime juice. Keep for 15 minutes.

2. Heat oil, fry the fish until golden brown, drain on absorbent paper.

3. Using the same pan, remove the excess oil but leaving about 3 tablespoons, add in the pounded ingredients, tomato, sugar, lime leaves and salt. Cook until fragrant.

4. Add the fried fish, lime juice and salt if needed. Stir for few minutes until well coated.

5. Serve hot.

Monday, January 11, 2010

RENDANG REMPAH

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This South East Asian dish has loads of fragrant, spicy flavors and the coconut milk  gives it a creamy richness.  It  takes  time to prepare it but is well worth the effort.

The meat is cooked together with the spices using slow heat until tender. This recipe requires your attention and constant stirring from liquid form to semi thick gravy.  Best to use non stick pot to avoid sticking to the bottom. Let have a look at the recipe:

INGREDIENTS
Serves   :    3-5

600g beef or mutton cut into thick slices
4 tablespoons coriander powder
1/2 tablespoon cumin powder
1 stalk lemon grass bruise
1/2 inch galangal (lengkuas) bruise
2 fragrant lime leaves
1 turmeric leaf
5 cups coconut milk
salt and sugar to taste

GRIND INTO A SMOOTH PASTE
15 dry chilies soak in hot water to soften
9 shallots
2 tablespoons roasted coconut

METHOD

1. Combine ground ingredients with meat in a deep pot.

2. Add coconut milk, turmeric leaf, lime leaves, lemon grass, galangal, coriander powder, cumin powder, sugar and salt.

3. Boil uncovered till meat is tender, then reduce heat and cook until dry, stirring always to prevent sticking to the bottom.

4. Serve hot with lontong (compressed rice), white rice or bread.

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Saturday, January 9, 2010

MENU OF THE DAY

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Our menu today are Naan with Mutton Dalcha since my children love this dish very much so cooked them again today. For the recipes, please check the archive since already posted them in the past.

Friday, January 8, 2010

SPICY FISH IN SOYA SAUCE

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This is very simple dish using sweet soya sauce, vinegar and chili paste thus you have 3 in one of hot, sweet and sour taste. The fish to be fried first before adding the soya sauce. Lime juice could be added instead of vinegar.

INGREDIENTS

500g spanish mackerel or any meaty fish
1 teaspoon turmeric powder
1-2 tablespoons chili paste
2 medium onions sliced into ring
2 cloves garlic sliced
1 inch ginger sliced
1/2 cup sweet soya sauce
1 cup water
2 green chili sliced
2 red chili sliced
2 tablespoons vinegar or lime juice
salt and sugar to taste
oil

METHOD

1. Rub fish slices with turmeric, salt and little water then deep fry until light brown. Drain.

2. Heat 3 tablespoons oil, fry onion, ginger, garlic and chili paste until fragrant, add little water if it is too dry.

3. Add soya sauce, water, sugar and salt, let it boil.

4. Put in fried fish, red chili, green chili and vinegar. Cover and simmer for about 5 minutes.

5. Serve hot.

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Thursday, January 7, 2010

PRAWN AND TOFU CURRY

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Tofu is one of the healthiest food on earth. It has no cholesterol and low in saturated fat. It contains rich source of protein. Women with diets high in soy protein appear to have low rates of breast cancer, reduce the risk of heart diseases and colon cancer.

It is so beneficial by consuming the tofu and we should include them in our diet. For vegetarian version do omit the prawn. The amount of red chili is variable to your preference. Here is the recipe:

INGREDIENTS

6 tofu squares, hard type. cut into 4
15 medium size prawn
2 red tomatoes cut into wedges
2 cups coconut milk
TO BE GROUND
8 red chillies
4 candle nuts
1 stalk lemon grass
1 inch fresh turmeric
12 shallots
1 teaspoon shrimp paste
3 teaspoons curry powder
4 tablespoons oil
salt to taste

METHOD

1. Heat oil, fry ground ingredients, little water and curry powder till fragrant.

2. Add coconut milk and salt, stir until boiling.

3. Pour tofu onto the gravy, simmer about 15 minutes.

4. Now add the prawn, tomato and salt if needed till the prawn is cooked, stirring carefully not to break the tofu pieces.

5. Ready to be served.

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Tuesday, January 5, 2010

ONION BREAD

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Inspired to bake this bread by Yani for our breakfast. Using sliced onion which is heated in a microwave oven for five minutes uncovered in order to reduce its water content. Totally sweet taste comes from the onion. Have slightly modified the recipe to suit my taste.What you need are:

INGREDIENTS

2 cups bread flour
2 teaspoons dry yeast
2 tablespoons sugar
1 tablespoon oil
100 ml warm water
1/2 teaspoon salt
2 big onions sliced

METHOD

1. Heat sliced onion uncovered in a microwave oven for 5 minutes. Keep aside.

2. Mix dry yeast, sugar and water in a cup for 10 minutes until foamy.

3. In a mixing bowl, combine flour, salt, oil and yeast mixture to form a stiff dough.

4. Turn dough onto floured board, knead about 10 minutes.

5. Put dough in greased bowl. covered and let rise for one hour or until double in size.

6. Punch dough, shape into small balls, roll out dough, stuff with onion and shape into round again.

7. Cover and leave for 45 minutes.

8. Bake @ 180 C for 15 minutes.

9. Immediately after baking, brush with butter, cool on rack.

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FRIED SPAGHETTI

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Actually my son requested fried yellow mee but not in hand so decided to cook the fried spaghetti. The recipe is quite similar to fried noodle but this time using minced meat and diced potato for the ingredients. Let have a look what you need for this dish:


INGREDIENTS

400g spaghetti (boil until aldente)
350g minced meat
2 tablespoons chilli paste
1 big onion sliced
3 cloves garlic minced
1 teaspoon ginger paste
4 tomatoes chopped
2 tablespoons tomato sauce
1 tablespoon sweet soya sauce
3 potatoes boil and dice
300g bean sprout remove tail
2 eggs beat lightly
4 tablespoons oil
salt to taste
2 green chillies sliced
2 red chillies sliced


METHOD


1. Heat the oil, fry onion till light brown, add ginger, garlic and tomato, cook until tomato turns soft.

2. Add chilli paste and little water, cook until fragrant.

3. Now add mince meat, salt, tomato sauce, soya sauce and water, stir until slightly dry.

4. Push ingredients to the side of the pan, pour the eggs in the middle and let eggs cook.

5. Mix in the potato, green/red chillies, bean sprout and salt, stirring after each addition.

6. Remove from heat.

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Sunday, January 3, 2010

MUTTON DALCHA



Dalcha is a  meat stew made with lentil and tamarind.. Used mutton ribs if possible since it is much tastier than using the meat. The lentil and mutton are boiled then added to the curry after the meat turns soft. In addition vegetables like brinjal, carrot, potato or green banana are used in cooking this dish. I would say the dalcha is almost a complete meal by itself. Green mango could be included if available to enhance the flavor thus giving slight tangy taste.  Adjust the chili powder to suit your taste. The dalcha tends to become thick when cool so dilute with hot water. Let's see what you need for preparing this healthy food.



MUTTON DALCHA
INGREDIENTS

400g mutton ribs cut into medium size pieces
1/2 cup toor dhal (soak 2-3 hours)
3 shallots sliced
2 cloves garlic chopped
1 tablespoon ground ginger
1 big onion sliced
1 carrot cut into 1.5 inches length
2 potato cut into 4 each
2 eggplant split into half then cut each half into 3-4 pieces
2 tablespoons meat curry powder
1 tablespoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon tamarind mix with 1/2 cup water to obtain juice
3 tomato quartered
1/2 cup coconut milk
2 green chili slit
1 stick cinnamon
2 cardamoms
2 cloves
2 sprig curry leaves
1 small green mango cut
3 tablespoons oil
salt to taste
3-4 cups water
coriander leaves


METHOD

1. Put mutton in a deep pot together with dhal, ginger, garlic, big onion, green chili, turmeric powder, curry leaves, cinnamon, cardamoms, cloves and salt. Add water and boil until meat and dhal are cooked.

2. Add potato, carrot, eggplant, mango and cook until soft.

3. Now add coconut milk and tamarind juice, let it boil.

4. In a separate pan, heat oil, fry shallot until light brown, add meat curry powder, chili powder and curry leaves, cook until fragrant. Add tomato cook for 1 minute

5. Pour the fried spices including the oil into mutton pot, cover and cook for few minutes.

6. Garnish with coriander leaves at the time of serving.

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Saturday, January 2, 2010

MENU OF THE DAY

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Once a week have to prepare this menu consisting of naan, beef curry and kadai chana (garbanzo bean), a typical North Indian cuisine. Since need to cook regularly, I boiled the dry garbanzo bean until soft after soaking overnight and kept it frozen. As and when needed just thaw for several hours in a refrigerator. A bit of work but get best taste free  from artificial colouring and preservative. This has became regular menu in our household.

For Naan recipe click here. For kadai chana please follow this link.

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Friday, January 1, 2010

NUTTY COOKIES

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I had a big bag of hazel nut sitting in my pantry. Since my sons have requested to bake a cookies so decided to use up my nut for this recipe.

These cookies are crunchy and nutty. For healthier option, I'm using corn oil and butter but you may use a cup of butter for a richer and buttery taste. Instead of hazel nut and almond you can substitute with walnut, peanut or sunflower seed. The choice is entirely up to you.

INGREDIENTS

2 and 1/2 cups plain flour
1/2 cup butter softened
1/2 cup oil
1 cup sugar
1 teaspoon vanilla essence
1 teaspoon baking powder
3/4 cup ground toasted nut (using hazel nut and almond)

METHOD

1. Preheat oven at 170C.

2. Beat butter, sugar and oil until well combined.

3. Add in flour, baking powder and stir in toasted nuts, form into pliable dough.

4. Shape into a small ball and flatten slightly or use cookies cutter, drop onto ungreased pan.

5. Bake 15 to 20 minutes until light brown.

6. Cool completely before storing in a airtight container.

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