Tuesday, March 9, 2010

NORTH INDIAN CHICKEN CURRY

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Came across this unique dish which does not use ginger and garlic in the recipe and really curious to know how it turns out. It is so delicious, very aromatic since using fresh spices and spicy, will definitely cook this again.

INGREDIENTS

1 whole chicken cut into large pieces, skin removed
1 teaspoon turmeric powder
2 tablespoons plain yoghurt
1 and 3/4 cups water
salt to taste
3 onions grated
8 tablespoons oil

ROAST AND GRIND
4 tablespoons coriander seeds
1 teaspoon cumin seed
18 dried chili (adjust to your taste)

METHOD

1. Combine chicken with ground ingredient, yoghurt, turmeric, salt and 1/4 cup water.

2. Heat the oil, fry the onion until light brown, add the chicken, stir for a few minutes.

3. Add 1 and 1/2 cups water to the chicken, cover and cook until chicken is tender.

4. When the gravy is thick, remove from heat.

Source : Zarinah Anwar

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Sunday, March 7, 2010

BANANA AND OAT COOKIES

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Have baked muffin and cake using banana. What's next to cook with banana? This is a nice twist to a regular oatmeal cookies. It's a great way to use up your over riped banana. At the time of baking the aroma of bananas filled entire kitchen, certainly any essence is not required for the recipe. The cookies had soft center and pleasant to munch with.

INGREDIENTS

1 and 1/2 cups all purpose flour
1 and 3/4 cups rolled oat
3/4 cup sugar
1 teaspoon baking powder
1/2 cup butter softened
3-4 medium bananas mashed
1 teaspoon cinnamon (optional)
2 tablespoons black sesame seed

METHOD

1. Preheat oven @ 170 C. Sift together flour, cinnamon and baking powder.

2. Beat together butter and sugar until fluffy, add banana, sesame seed and oat.

3. Mix together the dry ingredients with butter mixture until well combined.

4. Drop a tablespoonful of dough onto baking pan.

5. Bake for 10-15 minutes until golden brown.

6. Remove and cool on wire rack.

7. Store in an airtight container.

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Friday, March 5, 2010

EASY POTATO CURRY

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Normally came across a dish with no onion and no garlic but this time I decided to try one using Nithu Bala recipe. It turns out to be a favorite with my family although it uses minimum ingredients. Thanks so much Nithu for sharing this lovely recipe. Done with my own style.

INGREDIENTS

2 potatoes cut into cubes
1 and 1/2 teaspoons sambar powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon mustard seeds
1 tablespoon oil
salt to taste
curry leaf
water

METHOD

1. Heat the oil, fry the mustard seed until it crackles, add cut potato, sambar powder, chili powder, turmeric powder, salt, curry leaves and little water.

2. Cover the pan, stirring ocasionally, sprinkle water if it is too dry, let it turns soft.

3. Remove from heat.

4. Great to serve with rice or chapatti.

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Wednesday, March 3, 2010

SWEET POTATO AND YAM JELLY

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Since it is very hot now so need to drink plenty of water and to compliment that have prepared this dessert for the weather. If possible try to get colorless agar agar since the sweet potato is orange in color, in order to get beautiful contrast shade. Can't get the plain so go ahead to make this dessert using red one. For more information about agar agar please follow this link, http://en.wikipedia.org/wiki/Agar

INGREDIENTS

1 pack agar agar white powder (12g)
1 liter coconut cream
2 cups water
150g sweet potato cubed and boiled
150g yam cubed and boiled
250g sugar
4 pandan leaves (optional)

DIRECTION

1. Boil sweet potato and yam with salt until soft. Drain and keep aside. Keep the stock.

2. Boil agar agar, sugar, pandan leaves and 2 cups of water plus the stock until boiling.

3. Add coconut milk and bring to boil again, pour in sweet potato and yam. Stir and remove.

4. Wet the desired mould, pour agar agar and let it cool.

5. Cool in the fridge.

6. Serve cold.

This Week's  Cravings

Monday, March 1, 2010

EGGLESS CHOCOLATE CAKE

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Have you ever tried baking eggless cake? Do try this one, it is so moist and tasted just right. Sprinkle toasted almond on top or decorate with your favorite frosting if you want.

INGREDIENTS

1 and 3/4 cups flour
3 tablespoons unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 cup sugar
1/2 cup melted butter
1 cup milk
1/4 cup water
1 teaspoon cornstarch
1 teaspoon vanilla essence
toasted almonds for decoration

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METHOD

1. Preheat oven @ 175 C. Sift together flour, baking powder and cocoa powder.

2. Beat sugar, butter, milk and water until well blended.

3. Combine together dry ingredient and wet ingredient until well incorporated. Add the essence.

4. Pour into greased 7 inches cake pan, bake for 25-35 minutes until a skewer inserted in the middle of the cake comes out clean.

5. Remove cake from the pan after 10 minutes. Invert on rack.

6. Decorate the cake with favorite frosting if you want.

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