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.

BUTTER ROLLS

For a long time, I've baked my own bread so trying out this sweet bread that is mildly sweet and tastes a lovely buttery flavor. With this same recipe you could make pecan rolls, raisin bun, cinnamon bun and many more. Using active dry yeast and kneading by hand is really challenging but it's worth your effort.  Butter Rolls came out fluffy, great to enjoy with a cup of coffee. For proper kneading method please see the attached video.

BAKED CURRY PUFF

This is probably the most famous snack in South East Asia, normally deep fried with savory filling consisting of potato, chicken, beef or egg. Curry puffs are made of two parts one is the pastry and the other the filling. The pastry I have tried remains soft the next day and is less fattening compared to other recipes found on the net. Hence it is my choice in case we are craving for curry puff. For vegan, do omit the meat for the stuffing and just brush the puff with butter before baking.

Do take care when adding salt since the butter is already salted and gradually add the water until a pliable dough is obtained.

INGREDIENTS
PASTRY
2 cups sifted plain flour
6 tablespoons butter melted
salt to taste
water
1 egg for glaze

FILLING
5 medium size potatoes cubed
200g chicken or beef minced (optional)
3 tablespoons meat curry powder
1 tablespoon chili powder (adjust to taste)
2 big onion chopped
2 cloves garlic minced
1 teaspoon ginger paste
2 tablespoons cooking oil
salt to taste
coriander leaves
water

METHOD

PASTRY

* Combine plain flour, salt and butter in a mixing bowl, mix together until resembles fine bread crumbs..

* Gradually add cold water to form into a pliable dough. Chill for 30 minutes.

FILLING

* Heat the oil, fry onion until light brown, add ginger and garlic, cook until fragrant.

* Add curry powder and little water, stir for a few minutes.

* Now add the potato, meat (if using), coriander leaves, salt and water. Water level should be above the potato, stir occasionally and cook until potato turns soft and dry. Remove and cool.

TO ASSEMBLE

* Shape the dough into 1/4 cm thick  and cut into a round using 3 inches round pastry cutter and stuff with a tablespoon of filling. Seal the edges and press with a fork. Poke the surface with a fork too. Continue with the rest of the dough.

* Place the puff on baking tray and apply the egg wash.

* Bake for 15-20 minutes in a preheated oven @ 180 C until the edges turn brown.

* Remove and it is ready to be served.

Everything But Kitchen Sink
Fantabulous Friday
Crafty Friday
Fat Camp Friday
GCC Recipe Swap
Friday Link Party
Favorite Things Friday
FFA Friday
Follow Friday 40
Friendly Friday
Hop Along Friday
Food Fight Friday
Fun w/ Food
Foodie Friday
86th Penny Pinching Party 

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.



Tasty Tuesday
Topsy Turvy Tuesdays
Take Look Tuesday
Tip Me Tuesday
Tuesdays At Table
Tuesday  Night Supper Club
Delicious Dishes
Amaze Me August
Tempt My Tummy Tuesday
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.



Check Me Out Saturday
Sundae Scoop
Sister Sister Sunday
Sunday Showcase
Seasonal Sunday
Remodelaholics Anonymous
Not Baaad Sundays
Real Food Wednesday
WFMW
Whatever Goes Wednesday
Whats Cooking Wednesday
Sugar & Spice
Creative Share Wednesday
Make It Yours Day
We Did It Wednesday