CHAPATI (INDIAN FLAT BREAD)

My friend Nina has requested a recipe for chapati. She used to go all the way to Little India once in a week just to enjoy it.

Hope she will try to make her own successfully. Just be cautious with water, add gradually to form a soft and pliable dough. This flat bread is best eaten hot with keema (spicy minced meat with vegetable), spicy thick curry or lentil gravy. Don't worry if you couldn't get the perfect round shape, for good results use heavy cast iron pan, it distributes heat evenly and produces beautiful color. Happy cooking.


INGREDIENTS

2 cups whole wheat flour
3/4 - 1 cup warm water
1/2 teaspoon salt
2 tablespoon oil
extra flour for dusting
ghee to apply on top (optional)

METHOD

* Place the flour, salt and oil in a mixing bowl.

* Gradually add the water, need not to use all, knead well to form into pliable dough, keep for one hour.

* Divide dough into 4 ball. Using rolling pin form into circle about 1/8 inch thick.

* Heat the cast iron pan, fry until brown spot appears then flip and cook the other side. Flip again, press the edges with clean towel, the chapati will begin to puff up. Repeat the same with the rest of the dough.

* Remove and apply ghee if required.





If you want to try Keema follow this link:
http://treatntrick.blogspot.com/2009/11/keema.html

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BINGKA TEPUNG BERAS

This is another traditional kuih of Malaysia/Singapore, made of rice flour, coconut milk and sugar.  Bingka Tepung Beras  is normally served either for breakfast or after completing your meal as dessert.

In the olden days, fresh coconut is used for making this dessert but now ready made coconut milk is being used.

Almost forgotten, this  Bingka Tepung Beras is hardly on sale unlike kuih bakar (similar preparation) which is made of wheat flour is easily obtainable from food stalls around the country.

For more information about pandan leaves, do check out this link:
http://en.wikipedia.org/wiki/Pandanus_amaryllifolius

FISH VINDALOO

After searching through the net about  Fish Vindaloo , I came across few versions of making this dish, one with tamarind and another one without.

Tried this  Fish Vindaloo with tamarind and it turns out slightly darker tone compared with the other style. Overall it has tangy and spicy taste and not so overpowering with vinegar, my family loved them so much.

This is what I have used, you could adjust the quantity of chili and vinegar according to your taste. After all cooking is about experimenting and getting the taste right to our taste bud. If you want to try, here is the recipe :

SUGAR COOKIES

For some time I didn't bake any cookies, so i tried this simple recipe and it turns out to be not overly sweet and easy to prepare. This is just the basic dough but you could add nuts, chocolates or dried fruit and decorate according to your style.

I'm using the cookies cutter and sprinkle the chocolate rice on top, lightly press so the chocolate will stick to the cookies.

INGREDIENTS

2 cups all purpose flour
3/4 cup butter
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon vanilla essence
1 tablespoon milk
chocolate rice for garnish

METHOD

* Sift flour and baking powder.

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

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

* Shape the dough using cookies cutter or roll into small ball then flatten. Preheat oven @ 170 C.

* Decorate cookies with chocolate rice and 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.

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TOMATO RICE II

There are so many ways to cook tomato rice but my choice goes to this recipe, simply fantastic.

When using tomato puree make sure you taste first before adding since certain brands are fully concentrated and adding too much will make the rice overly sour and spoil the taste of this yummy rice..

You could use basmati rice but that requires soaking  for about 30 minutes before hand. The water level should be 1 inch above the rice. Let's cook...

INGREDIENTS

2 cups long grain rice/basmati
2 green chili slit
1 onion chopped
1/2  cup  tomato puree
1/2  tablespoon  ginger garlic paste
1/2  tablespoon  chili powder
4   tablespoon  butter or oil
1/4 teaspoon turmeric powder
2 T chopped coriander leaves
1 stick cinnamon
2 cardamoms
salt to taste
4  cup  water

METHOD

* Heat the oil, fry cinnamon, cardamom and onion until light brown. Add ginger garlic paste, green chili and coriander leaves, cook until fragrant.

* Now add the tomato puree, chili powder, turmeric and salt, stir until well blended.

* Transfer this onto rice cooker, add rice and required water to cook the rice, on the switch.

* Rice is ready to eat with your favorite curry. Enjoy!

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