Stingray Asam Pedas

This stingray asam pedas is my mother's recipe which i believe the best asam pedas i ever tasted. Asam Pedas originated from Malacca a state located in south of Malaysia and a land of ethnic group Baba and Nyonya. A mix of Malay and Chinese origin clan thus, their food and culture has the same mix and match of both parties and Asam pedas is one of such dish.

Asam is sour and pedas is spicy which explains this sour and spicy fish gravy. You can use mackerel or pomfret for this recipe but i always have soft spot for stingray when it comes to as pedas. Personally, i feel sting ray works well for this recipe with its white and soft flesh to soak up the sour and spicy gravy. Okra is a must for this dish and remember to not over cook your okra...no one like mushy okra in their asam pedas.My mom always aim for a thick asam pedas gravy to coat the fish whereby what we get in restaurants comes in watery gravy which hardly taste sour or spicy.  Ginger torch,galangal,turmeric and lemon grass are wonderful flavor agent with amazing fragrance that enhance the taste of this authentic dish, Asam pedas goes really well with white rice.

Ingredients

1 kg sting ray, cut into cubes
1 large onion,sliced
2 tomatoes,sliced
2 stalks lemon grass,bruised
6-8 okra/ladies fingers
1 stalk bunga kantan/ginger torch,thinly sliced
2 sprigs daun kesum(Vietnamese mint)
3-4  cups water
5-6 tbsp vegetable/palm oil
1-2 tbsp palm sugar/brown sugar
2-3 tbsptamarind paste
Salt to taste

For The Paste

4-6 dried chillles (soaked in warm water for 10-5 mins)
8-10 fresh red chillies
10-12 shallots
3 cloves garlic
2 inch fresh turmeric
1 inch galangal
1 tsp roasted shrimp paste

Methods

Heat oil in a pot over a medium heat. Saute the ground ingredients listed under "For The Paste" for 3-4 minutes or till fragrant.

Add water,lemon grass,ginger torch and Vietnamese mint. Stir. Add the onion,palm sugar,tamarind paste and season with salt. Stir well.

Add the lady fingers and fish. Cook for 10-15 minutes or till the fish done. Remove from heat and transfer to a serving plate.

Serve hot with white rice.

Tomato Onion Raita

Indians are known for varieties of raita...onion raita,cucumber raita,tomato and cucumber raita and so on. Raita known as Indian salad and a refreshing dish especially on summer. The crunchy carrot,juicy tomato and sweet onion compliments each other in this simple raita. The creamy and rich yogurt definitely refreshing ingredient in this beautiful Indian salad. Serve with briyani,pilaf or chapati.

Ingredients

1 large onion,sliced
1 large tomato,sliced
1 carrot,julienned
1 cup Greek yogurt
Salt to taste

Methods

In a bowl, using a whisker whisk the yogurt too loosen up the thickness.

Add the sliced, onion,tomato and carrot. Stir to combine.

Season with salt and stir well.

Refrigerate for 30 minutes.

Serve with briyani or pilaf rice

Soft Chapati Recepi

Chapati made of whole wheat or known as Atta flour among Indians is a popular Indian bread and can be found in almost all Indian restaurants,hotels and street stalls. A very popular dish especially in North India and all North Indian men and women prepare them for their family to enjoy.

Whole wheat flour packed with vitamins and minerals as as vitamin E,B1, B2, B3,copper,folic acid fiber,calcium and phosphorus. Fiber prevents from constipation and including whole wheat in your diet known to prevent so many chronic diseases. If you are worried about the fat, just opt out the butter in the dough but of course the butter enhance the flavor and taste of the chapati. This soft and delicious chapati best served hot with potato masala curry or fish curry.

Ingredients

1 cup whole wheat/Atta flour
1/2 cup water,room temperature
1 tbsp butter,room temperature
1/2 tsp salt
Butter for brushing

Methods

In a bowl, add whole wheat flour,butter and salt. Mix with fork and add water.

Knead till 3-4 minutes to form a soft dough. Cover the bowl with cling film and rest for 45 minutes to 1 hour.

Divide the dough into equally into lime size balls. Dust a clean working surface with flour and using a rolling pin, roll out each balls for about 4 inches.

Heat non stick pan or iron griddle over medium heat and gently place the rolled dough onto the pan.

Cook 12-15 seconds by pressing the chapati with spade spoon to fluff up, flip and cook for another 30 seconds and gently press the top to fluff up.

Transfer to a bowl lined with kitchen towel and lightly brush with butter while the chapati still hot. Cover the chapati with another kitchen towel to retain the softness.

Serve while hot with potato masala curry or gravy of fish curry. 

Baghrir-Moroccan Pancakes

Baghrir or thousand holes pancakes is a Moroccan pancakes with beautiful tiny holes. This beautiful holes work as an absorbent to whatever topping you drizzle on them. This pancakes are usually made during festive season like Ramadhan.

Spongy,light and lacy texture Baghrir are easy to make in a jiffy at the comfort of your own kitchen. Unlike pancake, Baghrir cooked only on one side to retain their beautiful little holes that the yeast worked hard at. Orange blossom water can be found in all the Mid East shops and the delicate fragrance of the orange blossom water in this Baghrir are simply irresistible. Baghrir usually served with honey or butter sauce.

Ingredients

4 tbsp all purpose flour
1 1/3 cups semolina
1 tbsp baking powder
1 tsp active yeast
2 tbsp granulated white sugar
1 tbsp orange blossom water
1/4 tsp salt
500 ml warm water (warmer than body temperature)

Methods

In a blender, blend together all purpose flour,semolina,yeast,sugar,water,baking powder and salt. Blend till no lumps.

Pour the mixture into a bowl and stir in the orange blossom water. Cover with cling film, leave the batter to rise for 25-30 minutes.

Transfer the mixture into the blender and blend for 3-4 seconds.

Over a medium heat, grease a non stick pan. Once the pan hot enough, pour a ladleful of the pancake mixture onto the hot pan. Cook for 1-2 minutes or till bubbles form around the edges dried up.

Transfer to a serving plate and continue with the remaining batter.

Serve with honey or jam.

Notes

• Do not flip the pancake to retain the holes formed on the top.

• Do not pile up the pancakes while its still hot.

Thrissur (Kerala) Style Prawn Curry/Chemeen Curry

I tasted this lip smacking Thrissur style prawn curry on my last year visit to God's own county Kerala. Kerala known for their coconut and fresh seafood and this prawn curry are known as chemeen curry. This curry includes their famous ingredients coconut and prawns. Specialty of this prawn curry is the usage of kadampuli known to us as garcinia cambogia for its sour taste. If you have them please use them in this curry for the distinctive taste. As i only have access to our local tamarind pulps, i used tamarind water which gives a good sourish taste to the curry.

Marinating the prawns are important step in making this curry as the marination well absorbed which lends a beautiful flavor and taste to the gravy. Coconut milk balances well the spiciness in this gorgeous prawn curry. Serve the prawn curry with white rice or chapathi.

Ingredients

For Prawn Marinating

1/2 kg prawns, cleaned
1 tsp coriander powder
1/2 tsp black pepper powder
1  tsp red chilly powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tbsp ginger garlic paste
Pinch of salt

For The Gravy

2 onions,sliced
1 tomato,chopped
2 green chilly,slit
1 cup thin coconut milk
1/2 cup thick coconut milk
1 tbsp ginger garlic paste
1 sprig curry leaves
1 tsp chilly powder'
1 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
2 tbsp tbsp tamarind water
1 tbsp coconut/palm oil
Salt to taste

Methods

In a bowl add all the ingredients listed under :For Marinating Prawns'. Mix well till the masala well coated with the prawns and refrigerate for an hour.

Heat coconut oil in a pan and add fenugreek seeds and mustard seeds. Once the mustard seeds splutter,add the onions. Saute till the onions turns translucent.

Add green chillies and curry leaves. Saute for 30 seconds. Add the ginger garlic paste,chilly powder,coriander powder,garam masala powder and turmeric powder. Stir for another 30 seconds.

Add the chopped tomato and saute till the tomatoes turns mushy. Add the thin coconut milk,salt and tamarind water. Stir.

Add the marinated prawn and cook the prawns with lid on for 3-4 minutes. Add the thick coconut milk and cook for another 2-3 minutes.

Remove from heat and serve with white rice

Malpua/Sweetened Indian Pancake

Malpua are none other than Indian version pancake dunk in sugar sugar which is usually serve for occasion and functions in Indian household. It's surprisingly easy to make just like how you make pancake for weekend breakfast. Instead pouring maple syrup as sweetener we Indians soak our malpua in simple sugar syrup.

Its spongy and soft which is good to absorb all the cardamom flavored sugar syrup and keep it moist for hours. The saffron strands added into the sugar syrup lends an exotic flavor and beautiful color to the malpuas. If you notice, i added fennel powder to the batter and it goes a long way to create a hint of spice in this mouthwatering dessert. Serve the gorgeous malpua warm alongside rabri/thickened milk...as for me, i had mine sprinkled with crunchy chopped pistachios (rabri and malpua combination too sweet for my taste bud).

Ingredients

1 1/2 cup fresh milk
3/4 cup all purpose flour
1/4 cup semolina
50 grams khoya/mawa
1/4 tsp baking powder
1/4 tsp cardamom powder
1 tbsp granulated white sugar
1/2 tsp fennel powder
5 tbsp ghee/clarified butter

Sugar Syrup

1 cup granulated white sugar
1/2 cup water
5-6 saffron strands
3 cardamom pods,crushed

Methods

For Sugar Syrup

In a pot, add sugar,water add crushed cardamom pods. Boil in high heat for 9-10 minutes. Remove from heat and add  the saffron strands and stir gently . Keep aside.

For The Malpua

In a bowl add all purpose flour,semolina,khoya,baking powder,sugar,fennel powder,cardamom powder and milk. Whisk till no lumps . The batter shall resemble of pancake batter.Cover with cling film and rest the batter for 15-20 minutes.

In a frying pan, over a medium heat add the ghee/clarified butter. Drop a ladleful of the batter into the frying pan and fry the malpuas for 2-3 minutes. Flip the malpuas and fry for another minute or till golden.

Transfer the hot malpuas into the warm sugar syrup and soak them for 8-10 minutes.

Remove from sugar syrup and serve warm.

Spicy Chana Sundal/Chickpeas Sundal

I made this spicy chana or chickpeas sundal for Ganesh Chahurthi few years back and not sure what holding me so long to post it in my blog. I particularly love this spicy version of chana sundal instead of plain sundal.

This spicy sundal as the name suggested loaded with spicy masala and sure will be a hit for spicy snack lovers. One can adjust the chilly according their preferences but do not compromise on the spices. The spices is what makes this sundal recipe special than the rest. This is one of the healthy low fat sundal recipe and loaded with fiber makes it excellent for snacking without guilt.

Ingredient

1 cup chana peas/chickpeas
2  + 1 tbsp freshly grated coconut
1 tbsp chana dhal
1 1/2  tbsp urad dhal
1/2 tsp cumin seeds
1 tbsp coriander seeds
1/3 tsp mustard seeds
2 dry chillies,torn into pieces
Pinch of hing/asafoetida
1 1/2 tbsp vegetable oil
1 sprig curry leaves
Salt to taste

Methods

Wash and soak chana peas/chickpeas in 2 cups of water overnight.

In a pressure cooker add chana peas,salt with 1 cup of water and cook until 4 whistles. Once done, switch off the flame and keep aside.

In a frying pan, over a low heat dry roast the urad dhal,chana dhal,coriander seeds, and dry chillies for 2-3 minutes. Add 2 tbsp grated coconut and saute for 1 minute. Remove from heat and keep aside to cool completely.

Using a spice/coffee grinder, grind the dry roasted mixture into a coarse powder.

In a frying pan, over a low heat add cumin seeds,mustard seeds,curry leaves and hing/asafoetida. Once the mixture started to splutter, add the cooked chana peas. Add 1 tbsp grated coconut and saute for 1-2 minutes. Season with salt and stir well.

Remove from heat and transfer into  serving bowl

Indian Cappucino

Forget about Starbucks or fancy cafe...why wanna pay fortunes when you can make you own cappucino at home. My Indian cappucino doesn't require n expensive coffee/cappucino maker. Yes, you can make them without gadget. I won't lie that this cappucino recepi easy to make it requires energy for beating the coffee mixture but i promise you it's all worth the effort.

Now you can make your own cappucino at home without splurging in a coffee machine or running to a cafe for your cappucino fix. Personally, i make them atleast two to three times in a week to satisfy my cappucino craving. Creamy,frothy and delicious cappucino ready in less than ten minutes. Do try at home and enjoy your Indian cappucino.

Ingredients

1 tsp instant coffee powder
1 tsp espresso powder
2 cups fresh milk
2 tbsp sugar
1 1/2 tsp water
Pinch of cocoa powder/cinnamon powder

Methods

In a mug add instant coffee powder,espresso powder and sugar.

Add 1 tsp water and beat the mixture vigorously with a spoon for about 5 minutes or till thickens and turn to light brown in color. Keep aside.

In a pan over a medium flame, boil the milk and turn off the heat.

Pour the boiled milk into the coffee mixture from 5-6" inch above the cup to form the froth.

Sprinkle with cocoa or cinnamon powder and serve immediately.

Strawberry Cream Cheese Tart

Simple and easy to make strawberry cream cheese tart to bake as a tea time treat. Store bought pastry sheet comes handy in this delicious dessert by saving the hassle and time of making a pie crust. You can try the recipe with homemade sweet or shortbread pie crust as well.

Vibrant red fresh strawberries neatly arranged on flaky buttery pastry baked to perfection in this mouthwatering dessert recipe are sure to impress your family and friends. I always have frozen puff pastry in my freezer. Bought a couple of  pints of fresh strawberries recently, which waiting to be used. The juicy succulent berries complement well the creamy and rich cream cheese. Blueberry,raspberry and peaches works well in this tart too.I made this strawberry cream cheese tart for a Saturday noon tea and serve it along of a cup of hot piping tea.

Ingredients

1 sheet of frozen puff pastry,thawed
1 cup cream cheese
1 1/3 cup fresh strawberries,sliced
1 tbsp confectioners sugar
1/2 tsp vanilla extract
1 egg


Methods

Preheat oven at 350'F or 180'C . Line baking tray with parchment paper and keep aside.

In a small bowl beat egg and add couple of tbsp of water for egg wash.

In a bowl, using a hand mixture beat cream cheese,vanilla extract and confectioners sugar till smooth.

Using a fork, prick the pastry all the way leaving 1/2 inch around the edges.Generously spread the cream cheese mixture on the puff pastry and arrange the sliced strawberries leaving 1/2 inch around the edges.

Brush the edges with egg wash and bake the tart for 15-20 minutes or till the edges turns golden

Remove from oven and cool on wire rack.

Serve with whipped cream or as its own.

Aromatic Ginger-Garlic And Turmeric Rice

Another new addition to the rice varieties with ginger-garlic and turmeric rice. As the name suggests this easy rice recipe has all the aromatic stuff to perk the flavor of a humble rice. This recipe require basic ingredients that most of the households have in their pantry.

Turmeric comes with a great amount of antioxidant needed by human body to fight against free radicals. Ginger and garlic aids in digestion and soothe the stomach. This rice recipe packed with health benefit. One basic rules to cook basmathi rice is to soak them in a cool water for a good 30 minutes for the grains to expand while cooking. Another important rule in cooking rice is do not stir while its still hot to avoid the grains from breaking and get mushy. No one want a bowl of mushy rice i guess. Always use fork to fluff up the grains with this tricks, i'm guarantee you'll be smiling all the way to serve your family and friends a perfectly fluffy bowl of rice.

Ingredients

1 cup uncooked basmathi rice
2 cups boiling water
1 medium onion,chopped
1 tsp fresh turmeric,grated
1 tbsp grated carrot
1 tbsp lemon juice
1 tbsp ginger-garlic paste
2 tbsp coconut or sunflower oil
3/4 tsp salt

Methods

Wash and soak the basmathi rice in cool water for 30 minutes for the rice to expand double the original size during cooking. Drain the water.

Over a medium heat, add oil in a pan add chopped onion. Saute till the onion turns translucent. Add ginger garlic paste and saute for 10 seconds.

Add the turmeric, soaked basmathi rice and boiled water.

Season with salt and lemon juice stir to combined.

Cover with lid and cook the rice for 20-25 minutes or until all the water are absorbed.

Remove from heat and let the rice to cool completely before stirring.

Serve with gravy of your choice.

Almond And Peach Scones

Super combo of juicy peaches and crunchy almonds in one simple dessert called Almond and Peach Scones. Easy scone recipe with fresh ingredients to be prepared for breakfast or as tea time treat without much kitchen hassle.

One simple rule to practice for a perfect scone is, to do not over mix or over work the dough. If you over mixed the dough, you'll end up with dense and flat scones which is a disaster. What we are looking for a scone is a flaky and crumbly texture. To help you to achieve you with a tender scone, make your butter and milk are cold and not in room temperature. My almond and peach scones recepi are definitely flaky,crumbly,tender perfect scone. Slather generously with butter and fruit jam to go with a cup  of hot piping tea.

Ingredients

2 1/3 cups self raising flour,sifted
3/8 cups raw almonds,blanched and chopped
3 tbsp cold unsalted butter
3/4 cup whole milk
1 cup chopped fresh peaches
1 1/2 tbsp confectioner's sugar
1 tsp baking powder
1/3 tsp salt
2 tbsp milk for brushing

Methods

Preheat oven at 220'C or 428'F and line a baking tray with parchment paper. Keep aside.

In a large bowl, sift together flour,baking powder,salt.

Add butter and work into the flour with your fingertips to resemble crumbly texture. Add the milk,chopped almonds and peaches. Mix with a spatula just till combined.

Transfer the dough onto a lightly flour dusted clean working surface and press into a round shape about 3cm high.

Using a round 5cm cookie cutter, cut out the dough and place on the prepared baking tray. Repeat the process with the remaining dough.

Lightly brush the dough with milk and bake for 15 minutes till golden.

Remove from oven and transfer to a serving plate.

Serve warm with cream and fruit jam

Notes

• Do not over mix the dough

• Use cold butter and milk in the recepi for a flaky scone

Kerala Mutton Roast

Kerala mutton roast prepared with pepper and assorted spices. Burst with flavors and easy to make. The pressure cooked mutton pieces falls apart and tender to every bite. The specialty in this delicious mutton roast is the use of coconut milk which balances the spices well. The mutton pieces are well absorb with spices and you can adjust the spices according to your preferences. Serve along with white rice,Indian flat bread,idli or dosa.

Ingredients

1/2 kg mutton
5 tbsp coconut milk
2 sprigs curry leaves
1 tomato,chopped
1 onion,chopped
2 tbsp garlic paste
2 tbsp ginger paste
2 green chilly,halves
1/2 tbsp fennel seed powder
1/2 tbsp turmeric powder
1/2 tbsp red chilly powder
1 1/2 tbsp coriander powder
1 tbsp black pepper powder
1/4 tbsp garam masala
3 tbsp oil
Salt to taste


Methods

In a pressure cooker, add red chilly powder,fennel seed powder,turmeric powder,coriander powder,garam masala and black pepper powder. Mix well and cook in high flame for 4-5 whistles.

Heat oil in a pan, saute onion and curry leaves. till the onion turns brown.

Add ginger paste,garlic paste and green chilly. Cook for 2-3 minutes.

Add pressure cooked mutton, coconut milk and mix well.

Cook in medium flame and stir in between till mutton is dry and becomes dark brown.

Serve with white rice or Indian flat bread.

Spicy Mango Chutney

Indian cuisine known for their varieties of chutneys...coriander,mint,tamarind,peanut,onion and garlic and the list goes on. Among the end list chutneys comes one of the popular and most loved chutney....MANGO chutney. Mango chutney slowly finding its way in the West and usually serve as dip or relish. Among Indian community mango chutney serve alongside variety of delicacies on a banana leaf meals or as side dish for prata or rotis.

The sweet and sour mango chutney season well with authentic Indian spices. I used jaggery to balance the heat and to give a slightly sweet taste for my mango chutney. One can replace jaggery with light brown sugar and please do not skip on the spices which is a must for a good mango chutney. I love the chunky bites texture of the mangoes in my chutney and the it tastes simply out of the world. The chutney stays good for 1-2 weeks store in a sterilized air tight container and always use dry spoon to scoop it up and refrigerate once used.

Ingredients

3 raw mangoes
1 1/2 cups grated jaggery/light brown sugar
2 cups water
1/2 tsp hing/asafoetida
1/2 tsp turmeric powder
1 tbsp fennel seeds
1 tbsp black mustard seeds
1 1/2 tbsp chilly powder
1/4 tsp fenugreek seeds
1 tsp roasted cumin powder
1 dry chilly,chopped
3 cloves
2 cardamom pods,lightly crushed
2 tbsp oil
Salt to taste

Methods

Wash,peeled and chop the mangoes into bite sized pieces. Keep aside.

Heat oil in a pan over medium-low flame, add fenugreek seeds,mustard seeds,cloves,cardamom pods,chopped dry chilly and fennel seeds. Once the seeds splutters add chopped mangoes,turmeric powder and chilly powder.

Saute for 2-3 minutes. Add water and stir well. Cover with lid and cook for 7-8 minutes.

Season with salt and cook covered in low flame for 15-16 minutes. Add grated jaggery or light brown sugar and roasted cumin powder and stir. Cook without lid for 8-10 minutes till the chutney thickens.

Remove the chutney from heat and cool completely.

Store the chutney in a sterilized air tight container and refrigerate for 1-2 weeks.

Kesar Basundi

Kesar basundi or saffron milk dessert is a famous North Indian dessert in the region of Maharastra and Gujarat. Thickened milk flavoured with exotic saffron and chopped nuts are usually prepare during festivals or occasions. I really enjoy the creamy and rich taste of basundi without worrying my expanding waist...kikixxx. What's wrong in enjoying delicious Basundi once in awhile afterall. food are here to be enjoyed. Basundi can be served warm or chilled. I prefer them warm while the kids love them chilled few hours in the refrigerator.

Ingredients

3 cups fresh/whole milk
1/3 cup granulated white sugar
1/3 cup chopped nuts (pistachio,almond or cashew)
Pinch of saffron strands (soak in 2 tbsp milk)
1/4 tsp cardamom powder


Methods

In a heavy bottomed pan, boil milk and reduce flame to medium-low. Keep cooking till the milk reduces to half.

Scrap the milk solid on the sides of the pan and boil the milk with the milk solids while stirring in between to avoid burning.

Keep cooking till the milk color changed to creamy and add cardamom powder,sugar and saffron.

Add the chopped nuts and cook for another 4-5 minutes.

Switch off the heat and transfer to a serving bowl.

Serve warm or chilled.