Monday, November 30, 2009
This is crispy or fluffy flat bread normally served either with dal, chicken,fish curry or just sugar. It is called roti canai in Malaysia. After mixing the dough, it must be kept preferably overnight. One must have the skill to flip the dough into layer before heating it on a flat pan or else you have to stretch the dough as thin as possible, roll into coil, flatten the dough then fry it. In Singapore it is so famous that you can have this anytime of the day with addition of egg, banana, chocolate, cheese and many more.
500g wheat flour
250-300 ml water
1 tsp salt
2 tbsp condensed milk
3 tbsp margarine or shortening
oil or margarine for coating and frying
1. In a bowl, combine salt, condensed milk, egg and water.
2. Add flour and margarine to the water mixture.
3. Knead the dough until smooth, divide dough into 10 balls.
4. Coat each ball with margarine and let stand for at least 5 hours or overnight.
5. Spread the dough as thin as possible, roll the dough to form a coil.
6. Flatten the dough using your hand into round shape. Rest 10 minutes.
7. Fry on flat pan until both side turn golden brown, drizzle with oil as you fry.
8. Serve hot with curry or sugar.
Saturday, November 28, 2009
It is so simple to prepare and very tasty too. Addition of whole kernel corn in this recipe makes it more flavorful and nutritious. You can either use fresh of frozen corn. Can be eaten with any hot curry or just yoghurt for vegetarian version.
Using rice cooker is the best option but you can also cook them on stove top but once the water has evaporated, close the lid and continue cooking with lowest heat.
3 cups basmati rice soaked for 30 minutes then drain
3 and half cups water
1 can (14 oz) whole kernel corn drained
1 tbsp briyani spices
1 stick cinnamon
1 cup evaporated milk
1 tbsp ghee
1 tbsp cooking oil
1 big onion sliced
1 clove garlic minced
1 in ginger sliced very thin
salt to taste
fried onion for garnish
Heat oil and ghee, add cardamom, clove and cinnamon, stir for few minutes.
Saute the onion, ginger, garlic and briyani spices until the onion turns slightly brown.
Add in water, milk and salt, bring to boil.
Now add rice, corn and coriander leaves, cover pot and let it cook.
Garnish with fried onion at the time of serving.
Market Yourself Monday
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Mad Skills Monday 34
Motivate Me Monday 45
Making The World Cuter Monday 21
Made By You Monday 27
Link Link Link Party Time
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Making Monday Marvelous 31
Tailgating Time 11
Show And Tell
Check Me Out Saturday
Wednesday, November 25, 2009
Tom yam is the famous hot and sour soup originating from Thailand. You can use chicken or seafood, each region has its own variation of the recipe.Amount of the bird's eye chilli and chilli paste used can be adjusted to your preference.
8 oz (250 g) shrimp/prawns, shelled and deveined, with tail intact
3 cups water
2 garlic cloves minced
5 kaffir lime leaves)
3 thin slices fresh or dried galangal
1/4 cup fish sauce (nam pla)
2 stalks lemon grass only take the white part
4 shallots, sliced
1/2 cup sliced straw mushrooms
5-10 bird's eye chilli
1/4 cup lime juice
1 tablespoon chilli paste
1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and bird's eye chili , if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the coriander leaves, and serve.SERVES 4.
Time Travel Thursday 20
Saturday Soiree 28
Saturday Is Crafty Day 24
This Weeks Cravings
Tuesday, November 24, 2009
Listed below are tips compiled by Dr GTS which I find very useful, will publish the tips part by part so others will also benefit after reading the article.
31. After taking out the butter from milk cream (malai) add a little milk or curd to the remaining buttermilk and boil. You now have soft paneer, which is good for small children and those with weak stomach.
32. While making fresh salad cut the toms vertically and not horizontally to get firmer slices. If the toms are soft keep them in a bowl of iced water before cutting.
33. Potato peels can make tasty wafer. Immerse the peel in warm water to which a pinch of salt is added and then dry and deep-fry it.
34. If you want the lemon to last for a month apply coconut oil over them and place in an open tray in the fridge.
35. To prevent the ladyfingers from being sticky toss the chopped pieces in 1 tab of lemon juice before frying or cooking.
36. To get rid of the eggy smells in cakes add 1 tab of honey to the cake batter. The cake will taste better too.
37. To make tasty banana bread beat 250gm flour, 250gm sugar and 60 ml fat, 3 bananas and 1 ½ tsp baking powder and bake till done.
38. If you need to use toms in any curry just grate them in. they cook faster as the skin peels automatically.
39. Add some bay leaves to the raw rice when storing it. Besides keeping worms away it is very fragrant.
40. For any paneer curry add a little grated paneer to the gravy for a delicious taste.