SWEET & SAVORY BEE HOON PLUS AN AWARD

NAGASARI (STEAMED DESSERT) AND AN AWARD

Nagasari (Steamed Dessert)  is my favorite traditional kuih of South East Asia. Normally it is wrapped in banana leaves but now I am using plastic sheet to cover them.

The mixture of rice flour, corn starch, coconut milk, sugar and salt is pre-cooked until thickened on stove top then complete the process by steaming them.  Nagasari (Steamed Dessert)  can also be served cold if you want. The recipe below yields 9 pieces. Let's cook this easy dessert.

SAMBAR RICE AND A CARD

Today my sons are not eating at home since they have an outdoor assignment. It would be great to cook what I loved most. Sambar (tangy lentil and vegetable curry) is my all time favorite food. The same thing I'm going to prepare, it is a marriage of two different dishes, tomato rice and sambar and this is how it is created and done in my style, you could use other vegetables too. The result? Truly amazing taste, wonderful one pot meal. Fantastic!!! Give a try and you would know what I mean.


INGREDIENTS

1 and 1/2 cup basmati rice (soak for 30 minutes then drain)
1/2 cup cooked garbanzo bean
1 carrot cubed
1 potato cubed
1/4 cup green peas
1/4 cup whole kernel corn
2 onions chopped
2 tomatoes chopped
1 and 1/2 tablespoons sambar powder
2 teaspoons chili powder
1/4 teaspoon turmeric powder
1 teaspoon mustard seeds
1 sprig curry leaves
1 tablespoon tamarind mix with 1/2 cup water
pinch of asafoetida
3 cloves garlic minced
salt to taste
3 tablespoons ghee or oil
water


METHOD


* Heat the oil, splutter the mustard seeds, add onion and curry leaves, fry until light brown. Add garlic, stir for a few minutes, add tomato and salt. Cook until tomato turns soft.

* Now add chili powder, sambar powder, turmeric, asafoetida and some water, fry until fragrant.

* Add the vegetables and tamarind juice, cover the pot, cook until vegetable turns soft.

* Pour in the rice and sufficient water to cook the rice, add salt.

* Once the water is evaporated, cover pot and continue to cook for 10 minutes using slow heat.

* Dish out onto serving plate and enjoy your delicious sambar rice.


CARD

My blogger pal, E-na Zarina, Nagoya has sent the following beautiful card which is snapped by her. Thanks for your kind thought hope our friendship will  last forever.

CORN PUDDING AND AWARD COLLECTIONS

This is a dessert my mum used to make when I was young, made with simple ingredients, inexpensive and you'll be amazed at how good it tastes. The original recipe calls for a coconut milk but substituted with evaporated milk for a healthier choice. This quick and easy dessert is best eaten cold.

INGREDIENTS

1 cup cornflour
3/4 cup sugar
2 cups evaporated milk
2 and 1/2 cups water
1 cup whole kernel corn
1/2 teaspoon vanilla essence
salt

METHOD

* In a small bowl, combine corn flour and 1 cup water, mix well.

* Place the sugar. evaporated milk, corn, remaining water, corn flour mixture, salt and essence in a pot.

* Using medium heat, continuously stir until thicken.

* Rinse the desired mould, pour the pudding or you could use shallow tray, let it cool to room temperature.

* Place the pudding in a refrigerator.

* Serve cold.


AWARD

Thanks so much Yummy Team for sharing the following awards with me. Wish to share them with all my dear friends, kindly post it in your blog.









Thanks to another friend of mine, D from nmy-houseofsatay for sharing the following award.



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Delicious Dishes
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Just Another Meatless Monday
Midnight Maniac Meatless Mondays
Meatless Vegan Monday
Monday Mania
My Meatless Monday
Melt In Your Mouth 

TOMATO FISH AND AWARD

My kid is a great fan of fish whether fried, baked or stewed does not really matter to him as long as it's spicy he loved it. This dish uses chopped tomato and onion and a bit of chili powder. The fish is semi-fried but could be done without frying too. Using red snapper or other variety like sea bass or any meaty fish is perfect for this recipe. If more gravy is needed just add more water.

INGREDIENTS

500g (1 lb) fish slices
2 tomatoes chopped
2 big onion chopped
2 cloves garlic minced
1 teaspoon ginger paste
2 tablespoons chili powder (adjust to taste)
1/2 teaspoon turmeric powder
2 tablespoons tomato ketchup
salt to taste
lemon juice
1/2 to 1 cup water

METHOD

* Marinate cleaned fish with turmeric, salt and lemon juice for 15 minutes.

* Heat the oil, shallow fry the fish. Remove and place on absorbent paper.

* Heat 3 tablespoons of oil, add onion and fry until light brown.

* Add ginger and garlic paste, cook until fragrant.

* Now add the tomato and salt, cook until tomato turns soft, add chili powder, tomato ketchup and water, bring to a boil.

* Add the fried fish and simmer for a few minutes, remove from heat.

* Serve hot.

AWARD

My blogger pal, Sheeba of Art, Food & Travel Chronicles has sent the following award. Thanks Sheeba and I'm sharing this is with all of you my dear friends.



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OAT PANCAKE AND MORE AWARD

Hello everyone...

Pancake is quite simple to prepare but it is time consuming if you were to cook for large families since you have to fry it one by one. Pancake could be taken with sweet topping either with honey or maple syrup and another one eaten with hot spicy gravy which is what I have prepared today. We ate this with sambar and chutney. We truly enjoyed our simple and healthy meal.

INGREDIENTS

1 cup rolled oat (grind)
1/2 cup whole wheat flour (atta)
2 cups water
2 green chili chopped
2 tablespoons chopped coriander leaves
salt to taste
olive oil for greasing

METHOD

1. Combine together oat, flour, green chili, coriander leaves and salt in a mixing bowl.

2. Gradually add water, stir until well mixed. Keep for 30 minutes.

3. Heat a non stick pan, add one teaspoon oil then pour a ladleful of batter, same method when you cook dosa, when bubble appears on top flip and cook the other side.

4. Continue the process until the batter is used up.

5. Serve hot with your favorite gravy. Enjoy!

AWARD

My blogger friends, Suhaina  and Pavithra of bingeonveg have passed me the following awards. Really thankful to both of them for their kind thought and let us be inspired in blogging by getting this award. Both of them have a wonderful space with great recipes, do visit them.










Another blogger pal, Lady Boheme has given me this award. Thanks so much dear for sharing this with me. Hope we will continue to visit each other.








My blogger friend, Kerull has sent the following award. Thanks so much for sharing dear...



To all my dear friends, this is for you too, I would be happy if you could post them in your blog..

Linking to Contest For The Good Cause

SPICY MUFFIN AND AWARD AGAIN..

Had enough sweet muffin and cookies now trying my hand on hot and spicy one. It seems my children love this changes. Isn't that sweet? From now on would gradually cut down using sugar from our diet. The muffin turns out so soft and delicious, gone in one sitting! Extremely overjoyed since they love this and keep asking to bake it again. I'm using carrot and hot dog but other vegetables or seafood could be added too.

INGREDIENTS

2 cups all purpose flour
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup hot dog sliced
1/2 cup melted butter
1 and 1/4 cups milk
1 potato mashed
1 teaspoon chili powder
1 teaspoon baking powder
1/2 teaspoon soda bicarbonate
3/4 teaspoon salt
1 tomato chopped for topping
coriander leaves

METHOD

1. Preheat oven @ 180 C. Sift flour, baking powder and soda bicarbonate.

2. Microwave carrot, hot dog and onion on high for 1 minute.

3. Combine together flour, salt and chili powder.

4. In a separate bowl, mix potato with milk then add butter, combine using the whisk.

5. Gradually add wet ingredients with the dry one together with coriander leaves, stir until just combined.

6. Pour batter into muffin pan and top with chopped tomato. Bake for 15 minutes.

7. Cool on muffin pan for 5 minutes, transfer into wire rack to cool.

8. Serve hot.

AWARD

My blogger pal, Idda Hashim has given the following award. Thanks so much for sharing this with me hope our friendship would last forever.



My friend, Priya Raj had shared these award. Really appreciate your thought, sweetie. For all bloggers this is also for you, hope these would give us great boost and encouragement.





Motivate Me Monday
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Mad Skills Link Party
Muffin Monday 

COFFEE COOKIES AND AWARD

Hi, everyone did your notice that I bake cookies regularly? Since this is what my children love to munch and to avoid buying those unhealthy snack so baking became my regular routine and at the same time to serve my family. This cookies is really crunchy, mild sweet taste and has pleasant aroma.

INGREDIENTS

2 cups plain flour
1/2 cup sugar
2 tablespoons instant coffee mix with 2 tbsp hot water
3/4 cup butter
1 teaspoon baking powder
extra coffee powder for sprinkling

METHOD

1. Sift flour and baking powder. Preheat oven @ 180 C.

2. Cream butter and sugar, gradually add flour and coffee mixture. Combine well.

3. Shape into small ball then flatten slightly and place onto baking tray.

4. Sprinkle coffee powder on top, bake for 15-20 minutes @ 180 C.

5. Cool on tray for 5 minutes, remove and place the cookies on wire rack.

6. Store in an airtight container.

AWARD

I'm surrounded by beautiful people who had shared the following awards with me. Whether big or small that does not really matter its the thought than counts. Thanks so much to my blogger friends, Maz from Ilham Dapur and Mummy Amelynn from Myhappyoven for the awards and this is for you too all my dear friends.





See you, enjoy your weekend....

Recipe Link Party
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Cooking Thursday

NADAN CHICKEN CURRY AND AN AWARD

If you think about curry, it has a lot of variation from state to state of India. Even this Nadan Chicken Curry has a lot ways to prepare it. Tried this, it is creamy and spicy, loved by my children. Used less coconut milk but you could add more if you want. This curry is best served with naan, prata or even rice.

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NADAN CHICKEN CURRY RECIPE

INGREDIENTS

1 kg (2.2 lbs) chicken pieces
1 cup sliced onion
1 tablespoon ginger and garlic paste
2 tomatoes chopped
1 and 1/2 tablespoons coriander powder
1 tablespoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon aniseed powder
1 teaspoon cumin powder
1 teaspoon pepper powder
2 in cinnamon stick
5 cardamoms
2 green chili slit
1/2 to 1 cup coconut milk
3 tablespoons cooking oil
2 potato cut into small
curry leaves
lemon juice
salt to taste

METHOD

1. Marinate cleaned chicken pieces with lemon juice and salt.

2. Heat the oil, fry the cinnamon and cardamoms until fragrant. Add onion and curry leaves, fry until light brown.

3. Add ginger and garlic, stir for a few minutes then add the tomatoes, cook until pulpy.

4. Now add the spice powder, water and green chili, cover pot until boiling.

5. Add the chicken and water, stir until half done then add the potato.

6. Once potato is soft add coconut milk and bring to boil again, continue to stir.

7. Remove from heat and ready to be served.


AWARD



My blogger friend, Mummy Amelynn of Myhappyoven has given the above award. Really thankful to her for sharing it with me. To all my blogger friends this is for you too, keep rocking.

SPAGHETTI IN TANGY SOUP

Trying to avoid rice so whipped up a dish made of spaghetti, it's soupy type added with seafood and mushroom. Other leafy vegetables could be added. Adjust the taste to your liking.

INGREDIENTS

400g spaghetti boiled until aldente
200g prawn peel and devein
200g squid cut into ring
15 button mushroom sliced
1 tablespoon chili powder
1 tomato chopped
6 shallots sliced
3 cloves garlic sliced
2 thick slices ginger
5 bird's eye chili (optional)
1 stalk lemon grass bruised
1 tablespoon tamarind mix with 1/2 cup wated to obtain juice
5 small limes squeezed to get the juice
4 stalk coriander leaves including the roots reserved some for garnish
3 tablespoons oil
2 tablespoons sweet soya sauce
3 red chillies for garnish
4-5 cups water
salt to taste

DIRECTIONS

1. Heat the oil, add onion and fry until light brown. Add garlic, ginger, lemon grass and tomato, cook until tomato turns soft. Add chili powder and some water, fry until fragrant.

2. Pour in the prawn and squid, cook until color changes.

3. Add 4-5 cups water, mushroom and tamarind juice, bring to boil.

4. Now add salt, sugar, soya sauce, coriander leaves including the roots and bird's eye chili, simmer for a few minutes.

5. Remove from heat and add lime juice. Check for salt.

6. Place spaghetti into a bowl, pour the soup and garnish with coriander leaves and red chillies.



LOVELY BLOG AWARD

This award was given by Priya of Priyas Recipes for celebrating her 200th post. Thanks my dear for sharing this with me, hope you have successful journey in blogging and keep up the good work.Wish to share this award with all bloggers. Please display this in your blog.



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AWARD AGAIN!

Very lucky week for me since i have been showered with award one after another. This time my dear friend, Jyoti of Veggie Hut has shared the following awards. Thanks so much dear for your kindness.





Wish to share the above awards with all bloggers hope by this would motivate all of us to post more worthy and informative articles.

AWARD TIME !!!

First of all, would like to thank Akal's Saappadu for sharing this award, so kind of you my friend and really appreciate it. Your kind gesture means a lot to me.



Really excited to receive these award shared by my friends, Devi Meyyappan and Neetz. Thanks so much for remembering me and hope by this would encourage me to continue blogging and post more in near future.







I'm sharing these with all bloggers who have posted a wonderful comments and visited my space. Thanks again for your support and encouragement. Please accept these award and post in your blog.