BOMBAY CURRY CHICKEN

After going through my recipe file, this Bombay Curry Chicken  caught my attention. I presume, there is no other simpler way to cook the chicken but despite the easy method, the gravy is  full of wonderful flavor.

What you need to do is to mix the spices and let it comes to boil then add the chicken, simmer until the chicken turns soft. The only change I made is to add more chili powder since it is not spicy enough. It turns out marvelous, best taken with rice or bread.

WHITE AND RED PORRIDGE

This porridge is a traditional one prepared for special occasion such as the birth of a baby, passing an exam or promotion at work. It is made of rice or glutinous rice and had two different colors hence its name.

The white is obtained by adding the coconut milk and salt then separated. Palm or brown sugar is added to the balance of the porridge. When serving the white portion is dotted on top of the red. This tradition is almost forgotten since the younger generation prefer other dessert to mark their special moment.

INGREDIENTS

1 and 1/2 cups glutinous rice (soak 30 minutes)
1 cup coconut milk
3/4 cup palm sugar
1 pandan leaf knotted
salt to taste
water

METHOD

* Put the glutinous rice, water, pandan leaf and salt in a pot. Boil until rice turns soft.

* Now add the coconut milk, stir until boiling. Remove about 1/2 cup of the porridge.

* Boil palm sugar with some water, strain.Now add the sugar syrup to the balance and stir well. Remove from heat.

* Place a ladleful of red colored porridge and dot on top with the white portion.

SESAME AND OAT COOKIES AND BEAUTIFUL CARDS

Since we are nearing the end of the week, baked this melt in the mouth cookies which is not so sweet and tasted great. Added rolled oat and black sesame seed for this recipe, really perfect combo, contains goodness of oat and sesame seed.

The dough is too soft to handle but managed to roll them into small ball. You can refrigerate the dough for 30 minutes to make it firmer.

INGREDIENTS

2 cups all purpose flour
1 cup butter
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla essence
1/2 cup rolled oat
5 tablespoons black sesame

METHOD

* Sift flour and baking powder, add rolled oat and sesame seed, mix well.

* Cream butter and sugar until creamy, add vanilla essence.

* Now add butter mixture with flour and form into pliable dough.

* Shape the dough into small ball then flatten and place onto baking pan. Preheat oven @ 170 C.

* Bake for 10-15 minutes . Remove from pan after 5 minutes and cool on wire rack.

* Store in an airtight container once it is completely cool.

CARD

My blogger friend, Priya Prashanth has sent this beautiful card to mark her 250th post. Thanks for sharing this with me. Keep posting dear..



Thanks to Sanyukta Gour for sharing this on completing her first month of blogging, really admire your creativity!

BEST PIZZA DOUGH

Pizza is one of favorite foods loved by young and old. Today it is available around the clock in shopping malls and popular food joint including home delivery not to mention in supermarket too.

But nothing can beat home made pizza where you could add whatever topping, sauces and cheese tailored to our taste.

The recipe below yields 6 mini pizza, the crust is fantastic, much better than the store bought, really beautiful crust with perfect crunch. So far this is the best pizza base I ever cooked.

PULUT SERIKAYA

This is two layered traditional dessert from  Malaysia/Singapore made of glutinous rice and topped with green custard.

Instead of steaming the sticky rice, I used a rice cooker to do the job. For health reasons use only water but you could use coconut milk to cook the rice. For the top layer, blend pandan leaves with water to extract juice but if unavailable just add a drop of green food colouring. It's eggless too but you could add an egg to the custard if you wish.For more information about screwpine leaves, go through this link:
http://en.wikipedia.org/wiki/Pandanus_amaryllifolius

INGREDIENTS

1 and 1/2 cups glutinous rice soak 1 hour
1 and 1/2 cups water of coconut milk
1/2 teaspoon salt

CUSTARD

3/4 cup wheat flour
1/4 cup corn flour
8 tablespoons sugar
1 and 1/2 cups coconut milk
1/2 cup pandan juice (blend 3 pandan leaves with water)
1 egg (optional)
green food coloring
1/2 teaspoon salt

METHOD

* Wash and drain the rice. Put the rice, water and salt into the rice cooker and let it cook.

* Transfer the rice onto greased shallow 8 inches tray and press with spatula to level top.

* Heat the steamer and bring the water to boil. Heat the glutinous rice, scratch top with fork.

* Add all ingredients for custard and strain. Pour this on top of the cooked rice, steam for 20 minutes with medium heat. Recommended to cover the lid with clean towel to avoid water dripping.

* Cool for 3-4 hours before cutting.