Nasi Hujan Panas (Rainbow Rice)

Nasi hujan panas aka rainbow rice as its name suggest derived from the combination of colors and usually serve in weddings or special occasions. The preparation is quite simple even a bachelor could whip it up in a jiffy. I had this rainbow rice few times in weddings but never attempt to try it at home. While thinking what to cook for Sunday lunch, this lovely grains came to mind and since i have all the ingredients needed, i managed to cook the rice and serve along gravy and side dish. The hole family love this flavorful rice and our Sunday lunch special was a great hit.

Ingredients

4 cups Basmathi rice, wash and soaked for 30 minutes
1 cube chicken stock
4 cups water
1/2 cup whole milk
1 inch cinnamon stick
3 cloves
4 cardamom pods
1 star anise
1 tbsp ginger garlic paste
1 tbsp onion paste
1 stalk lemongrass, bruised
2 pandan leaves,wash and knotted
2 tbsp fried almond bits
1 tbsp deep fried shallots
Few drops of green,red and yellow food coloring
Salt to taste
1 tbsp ghee
1 tbsp vegetable oil

Methods

Drain rice and keep aside.

In a frying pan, over a medium flame heat ghee and oil. Add cinnamon stick,cloves,cardamom pods,star anise,lemongrass and pandan leaves. Saute for 4-5 minutes.

Crumble the chicken stock cube and stir. Add the rice and mix stir well. Off the flame and transfer the rice mixture into a rice cooker.

Add water and milk, season with salt. Stir to combine. Cook the rice till fluffy.

Once the rice cooked, sprinkle with green,red and yellow food coloring. Stir carefully to mix the color without breaking the rice grains.

Transfer to serving dish and sprinkle with fried almond bits and deep fried shallots .

Indian Spicy Red Chicken Curry

We all heard about Thai red curry but do we come across of Indian red curry? Presenting herewith Indian spicy red chicken curry which burst with flavor and tantalizing for your tastebud. Thank you to the Kashmiri red chilly which renders to the gorgeous fiery looking red color to the chicken dish. I came across of this chicken curry long ago but never get a chance to give it a try till one fine Sunday afternoon to serve for lunch. The whole family love the curry and don't get the color scared you off even my girls love them. Serve with white rice,stir fry vegetable or raita as side dish and you are good to go. I served them with flavored rice which are simply irresistible. Will share the rice recipe soon.

Ingredients

To Marinate

1/2 kg chicken
1 1/2 tbsp ginger garlic paste
1/4 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric powder
1 tbsp Kashmiri red chilly powder
1/2 tsp garam masala
4 tbsp yogurt
Salt to taste

Other Ingredients

4 dry Kashmiri chilly
3 cloves garlic
2 onions,chopped
1 cup water
1 sprig coriander leaves,chopped
2-3 tbsp ghee/clarified butter

Methods

Marinate the chicken with ingredients listed "To Marinate" for 30-45 minutes.

Grind the dry Kashmiri chilly with garlic into a paste. Keep aside.

In a pan. over a medium heat ghee and saute chopped onions till golden brown. Add the marinated chicken and 1 cup water. Reduce flame to low and cook with lid on for 20-22 minutes or till chicken turns tender.

Add the chilly paste and stir well. Cook for another 8-10 minutes till thee raw smell of ground masala disappear.

Taste for salt add more salt if needed. Sprinkle chopped coriander leaves.

Remove from heat and serve.

Notes

• Use Kashmiri red chilly in the recipe, regular chilly will be super spicy.

Masala Dosa

I always have dosa or idli batter in my fridge. Usually, i'll grind my dosa batter once or twice in a week and store in the fridge for get me thruout the weekdays emergency. The batter comes handy whenever you need them. The fenugreek seeds added into the batter gives a beautiful golden colur to the dosa a tip i learnt from my mom. The batter is easy to prepare without much hassles and with same dosa batter you can make varities of dosa to serve your family. Theb fermentation process is am important step in making dosa batter. The well fermented batter will give you soft,spongy and perfect dosa each time.

Ingredient

1 cup par boiled rice
1/4 cup urad dhal
1 tsp fenugreek seeds
Salt taste

For The Masala

3 medium sized potatoes, wash,boiled and mashed
1 sprig coriander leaves,chopped
1 tbsp ginger garlic paste
2 onions,chopped
1 green chilly,chopped
1 tsp mustard seeds
2 sprig curry leaves
1 tomato,chopped
1/3 tsp turmeric powder
Salt to taste
Oil

Methods

For The Dosa Batter

Soak all the ingredients except salt for atleast 4 hours or overnight.

Grind the soaked ingredients with little water. The batter should not be too thin or too thick.

Pour he batter into a large pot or vessel and add salt. Mix well. Let  the batter ferment for 7-8 hours

For The Masala

Heat oil in a pan and add mustard seeds. Once the mustard seeds splutters Add chopped onions and curry leaves. Saute till thee onions turns translucent

Add the ginger garlic paste and saute for 30 seconds. Add the chopped tomato and saute till soft.

Add the mashed potato and turmeric powder. Mix well.

Add coriander leaves and season with salt. Stir to combine.

Transfer to a bowl.

Prepare Dosa

Heat dosa tawa and drizzle with little oil. Take a ladleful of dosa batter and spread into a circle.

Sprinkle little oil along the edges of the dosa.

Smear the potato masala and cook til the dosa turns golden and crispy.

Fold and serve hot with chutney

Kesar Badam Milk Powder/Saffron Almond Milk Powder

Kesar badam milk powder as it guess packed with goodness of almond and saffron which is
good for the skin,to boost immunity for a good night sleep. Simply mix 1 tablespoon kesar badam milk powder with boiled milk and enjoy before bedtime which makes it ideal kids and adults to have a peaceful sleep. I had my very first badam milk in a very famous sweet shop in Coimbatore, India. Gallon of milk slowly boiled with kesar badam mixture and lightly sweetened with sugar. Its cream,rich and full of flavor. I have been making this homemade kesar badam milk for almost 6 years now, store in airtight container for everyday use. You may find ready made badam milk powder in stores but nothing beats the freshness and flavor of homemade product.Store in a dry place and good to keep for 2 weeks.

Ingredients

1 cup almond,remove skin
1/3 cup sugar
Pinch of saffron strands
Very small bit of edible camphor

Methods

Add skinned almonds in a frying pan and lightly heat up the almonds. Remove from heat and cool completely.

Add the almonds,edible camphor and saffron strands in a dry grinder or a food processor.

Grind into fine powder.

Store in air tight container and store in a dry place

Notes

• Do not over fry the almonds just lightly heat up so that ii will grind into a fine powder.

Keerai Curry/Spinach Curry

Keerai curry or spinach curry is one of my favorite curry. Spinach are easily available in Malaysian market all year around thus, I'll cook keerai curry at least more than twice in the month. Spinach are packed with essential vitamins and minerals and dishing out keerai curry is one of the easiest way to make your little one to have their greens. My girls are very much fond of this healthy curry as much as i do. Usually, I'll serve keerai curry along with white rice, spicy fish sambal or anchovy sambal and the combo is a super hit among my household. I used bird eye chilly in the dish, if u prefer a milder version replace them with green chilly instead. Do give it a try and enjoy the goodness of super healthy and yummy keerai curry

Ingredients

1 bunch spinach, wash,cleaned and chopped
3/4 cup thoor dhal
4 tbsp green lentil
1/2 tsp turmeric powder
1/2 tbsp tamarind paste
Pinch of asafoetida/hing
1/2 cup water
Salt to taste

For Grinding

3 tbsp grated coconut
6 bird eye chilly
1 tbsp coriander seeds
1 tbsp chana dhal
1 tsp gingely oil/vegetable oil

For Seasoning

1 tsp gingely oil/vegetable oil
1 tsp mustard seeds
1 dry chilly,cut into 4

Methods

In a pressure cooker, pressure cook thoor dhal  and green lentil with turmeric till soft and tender. Release the pressure and mash them.Keep aside.

Cook the chopped spinach with 1/2 cup of water and pinch of turmeric powder. Keep aside.

Ad oil in a saucepan and saute the bird eye chilly,coriander seeds and chana dhal till golden. Transfer to a bowl to cool.

Add the sauteed ingredients into a grinder along with grated coconut. Grind to a smooth paste. Keep aside.

Using a back of spoon or a masher, mash the cooked spinach 

In a saucepan, add the mashed spinach,hing,tamarind paste with 1 cup of water. Stir and boil.

Add the mashed dhal and stir well. Add the ground mixture of coconut paste.stir and let it boil.

In another saucepan, add gingely oil and temper mustard seeds with dry chilly. Once mustard seeds splutter, add them into the spinach mixture. Stir and switch off the heat.

Serve with whire rice.

White Chocolate Apricot Loaf

When it comes to shopping for baking ingredients, i can be completely greedy and grab whatever my eyes laid upon. I have this excitement on impulse buying whenever i'm in a shop selling baking ingredients and i absolutely couldn't resist the urge of filling my shopping cart full. That's how i ended up with few packets of dried apricots and the reason of buying them more than i intended to simply they are really catchy with vibrant orange colur and i shall have them. The apricots sit in my pantry for couple of weeks before i start looking for recepis using dried apricot in them. I bumped into this easy white chocolate and apricot loaf while surfing the net and gave it a try.

I shall say this is really and easy,effortless loaf recepi which require a very minimal time to prepare and the result are absolutely wonderful. I made this beautiful loaf for an afternoon tea to serve my family and the kids love them to the core. The sweetness of white chocolate are well balanced with the tartness of dried apricot The loaf goes well with black tea.

Ingredients

3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup butter,room temperature
3 eggs, room temperature

3/4 cup castor sugar

1/2 cup white chocolate chips
1/3 cup pecan nuts,chopped
1/2 cup dried apricots.chopped

Methods

Preheat oven at 160'C and line a 9'inch loaf tin with parchment paper

In a bowl add flour,salt and baking powder. Stir to combine.Keep aside.

Using a stand/hand mixer, beat together butter and castor sugar till light and fluffy.

Add eggs one at a time and beat after each addition.

Add flour mixture and beat till combined. Using a spatula, fold in the chopped apricots,pecans and white chocolate chips. Mix till well combined.

Pour the batter onto a prepared loaf pan and bake for 25-30 minutes till golden or until a skewer insert in the middle of the loaf comes out clean.

Cool on pan for 5 minutes before transfer to a cooling rack to cool completely.

Slice and serve with a cup of tea or coffee

Coconut Milk Coffee

I got a chance to taste this delicious coconut milk coffee during my vacation to Vietnam. We dropped by at ABC bakery in Ho Chi Minh city after reading so many good reviews on their bread and pastries especially croissants. Being a die hard fan of croissant i definitely don't want to miss the chance to visit this famous bakery. The bakery serve huge choice of assorted bread,buns,croissants and cookies. Their breakfast combo menu is an ideal choice for tourist and locals to sit and enjoy their baked goodies. I 101% agree with all the positive reviews i read online and their croissants are to die for. Butter,flaky,soft and so many choices to choose.

Enough talking about their pastries lets get into their coffee. I choose coconut milk coffee from their breakfast menu as the name sounds a little exotic for me. The moment i sipped into the coffee it was heaven on a mug. The coffee are creamy,rich and tastes divine. You could taste the coconut milk in the coffee and i;m talking about the freshly squeezed coconut milk not the stuff we get in packets which mixed with cornflour to thicken. Coconut milk are healthier options to condensed or evaporated milk which is a plus point. The coffee was so good till i had the delicious coconut milk coffee thruout our 3 days stay there. The memory of the coffee are too tempting which i decided to make my very own coconut milk coffee at home. Here's the recipe for delicious,creamy and healthy version of morning cuppa.

Ingredients

1 cup thick coconut milk
1/2 cup coconut sugar/brown sugar
1 tsp vanilla extract
1 cup espresso/strongly brewed coffee

Methods

In a saucepan, over medium heat add  coconut milk and sugar. Stir till sugar completely dissolved.

Reduce heat to low once the coconut milk started to evaporate. Add vanilla extract and stir.

Remove from heat.

Pour the prepared coconut milk mixture to your strongly brewed coffee or espresso.

Serve hot or add ice cubes to enjoy a cold coffee.

Notes.

I did not add sugar to my coffee as i find the coconut sugar in the coconut milk are perfect for my taste bud. If you are a sweet tooth you may add sugar to your coffee to suit your taste.

Store the coconut milk mixture in an airtight jar and keep in refrigerator. Stays good for 2-3 days

Millet Ponggal

This is the first time I'm making dessert with millet reason being I'm too conscious about the outcome. The feeling of whether it will turn out good or not is always at the back of my mind. When i went for grocery shopping i found a packet of little millet and bought it on impulse. Instead of using the millet in a tricky dessert i opted for a easy and simple millet ponggal.

Millet could be a great substitute to rice and much healthier option for weight watchers. I added kesari powder or yellow food colouring to attract my kids. You may add saffron diluted in milk or just leave it as it is. The mixture will become thickens as it cools and perfect,healthy,delicious ponggal ready to be served

Ingredients

1/4 cup millet
3 cups whole milk
2 tbsp ghee
1/2 cup granulated white sugar
6 almonds,sliced
2 cardamom pods,crushed
Pinch of sukku powder/dried ginger powder/
Pinch of yellow food coloring

Methods

Wash millet,strain and keep aside.

Heat ghee in a pan and fry the almonds till golden. Keep aside

In a pan, boil milk for 7-8 minutes. Add the millet and cook for approximately 9-10 minutes.

Add sugar and stir Cook for 5 minutes till the milk thickens.

Add the fried almond,sukku powder and crushed cardamom pods. Stir. Remove from heat.

Serve warm.

Akkaravadisal

This lovely Iyengar style sweet rice dessert is popular South Indian festive delicacy. I came across of this dessert so many times but yet to make (for no special reason of course). Akkaravadisal is a creamy and rich sweet rice porridge/ponggal often served in Brahmin household during special occasion  and celebration. I decided to make them for Ponggal festival and this is my first trial which came out perfectly well.

Enriched with milk and ghee this delicious treat make an ideal sweet treat as prasadam and kids will love it. This is not a dish for weight watchers but there's no harm enjoying them once in a blue moon. Once you start to devour them its hard to stop and yes, i'm talking from my personal experience. Give it a try and i'm sure you'll love them as much as i do.

Ingredients

1/2 cup raw rice
2 1/4 cups whole milk
2 tbsp mung dhal
1/2 cup grated jaggery
4 tbsp ghee/clarified butter
7-8 cashews
5-6 golden raisins
1 cup water
Pinch of cardamom powder

Methods

Heat pan with 1/2 cup of water and add the jaggery. Stir till the jaggery dissolves. Strain to remove impurities. Keep aside.

Wash and drain the rice and moong dhal. Keep aside.

Heat a tbsp of ghee and fry the cashews and raisin till golden. Keep aside.

Using the same leftover ghee, fry the rice and moong dhal for 2-3 minutes.

Add 1 cup of milk and 1 cup of water. Stir and transfer the mixture into a pressure cooker. Cook for 6 whistles. Release the pressure. Add 1/4 cup of milk and mash the rice.

Heat 1 tablespoon ghee in a pan, add the mashed rice and remaining 1 cup of milk. Add the jaggery syrup and cardamom powder. Cook for 3-4 minutes.

Add the remaining ghee,cashews and raisins. Stir and remove from heat.

Serve hot or warm.


Notes

Remove once the mixture turns to porridge consistency, it will get thickens as it cools.

White Chocolate And Dried Cranberry Blondie

Blondie are something similar to brownies we could call them sisters. Rich,chewy and loaded with white chocolate and cranberries. The sweetness of white chocolate are well balance with the tartness of cranberry. This blondie are great as holiday baking to serve family and friends. I baked them as requested by my daughter who are very fond of white chocolate. In Malaysia, access to fresh cranberry are very limited, we always get them in frozen or dried versions. If you have fresh cranberry, do go ahead and mix them into the batter replacing the dried cranberries.

This is my first trial on making blondie which i was skeptical to give it a try worrying the girls are very familiar with brownies and how they'll react to blondie. To my surprise the girls love the blondie as much as i do. The whole baking tray of blondie gone without any left over for the next day. That's the verdict i got for my white chocolate and dried cranberry blondie.

Ingredients

1 cup all purpose flour
1/2 cup butter,room temperature
1/2 cup granulated white sugar
1/2 cup brown sugar
1/2 cup white chocolate chips
1 cup dried cranberries
2 eggs,room temperature
1 tsp vanilla extract
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt

Methods

Preheat oven at 350'F or 177'C . Line a 11'inch baking tray with parchment paper and keep aside.

In a large bowl, combine flour,salt,baking powder and baking soda.

Using a stand/hand mixer, beat butter for 30 seconds. Add granulated white sugar,brown sugar,vanilla extract and eggs. Beat till combined.

Add the flour mixture and beat just to combine. Stir in white chocolate chips and dried cranberries.

Pour batter into the prepared baking tray and bake for 25-30 minutes or until a skewer insert in the center comes out clean.

Cool on wire rack to cool completely. Slice and serve.

Oven Baked Black Sesame Flatbread

Oven baked black sesame flatbread is a Middle Eastern bread which is soft and burst with the sharp flavor of black sesame seeds. I made this flatbread for lunch to go along with chicken curry. The moment i tore the bread to dip in my chicken curry the texture are so soft and fluffy. The bread soaks the chicken curry well, thanks to the fluffy texture. I love the taste of black sesame seeds busting in th on every bite. I baked them in the oven if you want to cook them on hot tawa or iron skillet over a stove shouldn't be a problem.

Ingredients

4 cups bread flour
1 tbsp granulated white sugar
1 tbsp active dried yeast
1/4 cup milk
1 1/3 cup lukewarm water
1 egg yolk
2 tbsp olive oil
1 1/3 tsp salt
1 tbsp black sesame seeds

Methods

In a bowl, add yeast,sugar,olive oil and water. Sir and let it sit in a warm place for 15 minutes to active the yeast. After 15 minutes the mixture will become frothy.

In a stand mixer bowl fitted with hook attachment, add the bread flour and salt. Stir to combine. Add the egg,milk and yeast mixture. Let the stand mixer knead the dough for 15-18 minutes to form a soft and pliable dough.

Place the dough in a lightly greased large bowl and cover with a clean kitchen towel. Place the bowl in a warm place for 90 minutes.

Lightly dust a clean working surface with flour, punch down the dough and divide the dough into 10 equal size balls.

Using a rolling pin, roll each balls into a 1' inch thick round shape. Continue the same process with the remaining balls.

Place in a baking tray lined with parchment paper, cover with kitchen towel and place in a warm place to rise for 30 minutes. After 30 minutes, sprinkle with back sesame seeds.

Preheat oven at 180'c and bake for 30-35 minutes or till golden. Remove from oven and cool on baking tray for 5 minutes before transfer to cooling rack to cool completely.

Malabar Black Pepper Mutton Curry

Mutton is my younger daughter's favorite non vegetarian dish..be it in curry,deep fried,stir fry or any form of mutton dish she truly enjoy every bite of it. As a mom i have to constantly come out with different style of cooking mutton by flipping cookery books and the net. That's how i come across of this delicious Malabar style black pepper mutton curry. Infused with black pepper powder and other aromatic Indian spices this mutton gravy indeed a mouth watering dish. Typically cooked in an authentic Kerala style, Malabar black pepper mutton curry goes well with roti,white rice or any flavoured rice.

Ingredients

1/2 kg mutton,cleaned and washed
1 1/3 tbsp black pepper powder
2 medium potatoes,cut into 8
1 tbsp coriander powder
1 tbsp chilly powder
1/3 tsp turmeric powder
1 tbsp fennel seeds
4 cloves
3 cardamom pods
1' inch cinnamon stick
1 bay leaf
1 large onion,chopped
1 1/3 tbsp ginger garlic paste
2 large tomatoes
1 sprig curry leaves
3 tbsp chopped coriander leaves
2 cups water
Salt to taste

Methods

Heat oil in a pressure cooker, add fennel seeds and let it splutter. Add chopped onion and bay leaf. Saute till onion turns soft and translucent.

Add ginger garlic paste and saute for another 1 minute. Add the mutton pieces,potatoes and turmeric powder. Stir well.

Add chopped tomatoes,coriander powder and chilly powder together with 2 cups of water. Stir well and cook for 4 whistles.

In a pan heat oil and saute cloves,cinnamon stick,curry leaves and cardamom pods.

Add the cooked mutton with gravy into the pan and stir well. Add pepper powder and season with salt. Cook for 3-4 minutes or till the gravy slightly thickens.

Remove from heat and garnish with chopped coriander powder.

Stir Fry Cabbage

Stir fry cabbage usually serve as side dish for rice and gravies. Its one of the simplest and easiest recepi which can be done in jiffy. The ingredients used in the preparation of the dish is what we all have in our kitchen on regular basis or can be easily found in any Asian groceries. Stir fry cabbage is a non spicy dish and goes really well with any vegetarian or non vegetarian gravies. I served this delicious stir fry cabbage with spicy mutton curry along with rice.

Ingredients

1 small sized cabbage,washed and chopped
1 green chilly,slit
1 onion,chopped
1 sprig curry leaves
1/4 tsp turmeric powder
1/3 tsp mustard seeds
A pinch of hing/asafoetida
1/4 cup water
2 tbsp sesame oil
Salt to taste

Methods

In a pan, heat sesame oil over medium-low heat and add the mustard seeds. Once the mustard seeds splutter add the curry leaves,chopped onion and green chilly. Saute for a minute.

Add the turmeric powder and asafoetida. Stir.

Add the cabbage and season with salt. Stir and add water. Stir well and cover the pan with lid. Reduce flame to low and cook till the cabbage become soft and tender.

Remove from heat and transfer to a serving plate.

Cucur Badak/Sweet Potato Fritters With Spicy Coconut Filling

Cucur badak is a traditional savoury Malay kuih which is my mom's favorite and can be found in most "kuih stalls". Unlike any other snacks made of flour, this delicious local kuih are made mashed sweet potato. The name might sound funny if translated in English which is Hippotamus fritter ☺ and don't ask me why because i absolutely have no idea. Mom was very happy when i served her favourite snack as a tea time treat and i truly delighted to watching her enjoying every bite of it. Try it yourself and i hope u'll enjoy them as much as my mother does.

Ingredients

For The Dough

3 boiled sweet potatoes,peeled & mashed
1/2 cup all purpose flour
1/ tsp salt


For The Filling

1/3 cup shredded fresh coconut
3 shallots,chopped
2 cloves garlic,chopped
4 tbsp dried shrimps
1 stalk lemongrass,chopped
1' inch ginger,chopped
1 tsp turmeric powder
Salt to taste
2 tbsp oil
Oil for deep frying

Methods

Soaked shrimp in hot water for 10 minutes. Drain and keep aside.

In a bowl, add mashed sweet potatoes,all purpose flour and salt. Mix well to form a firm dough. Keep aside.

In a blender, add soaked shrimp,garlic,shallots and lemongrass into a paste.

Heat 2 tbsp oil in a pan and saute the shrimp mixture till raw smell leaves. Add the shredded coconut and season with salt. Stir and remove from heat. Keep aside to cool.

Divide the sweet potato dough into a lime sized balls. Flatten the dough using your hand into a disc and place one teaspoon of the prepared filling in the center. Secure to seal and slightly flatten the dough. Continue with the rest of the dough and filling.

Heat oil in a pan for and deep fry the fritters till golden brown on both sides. Drain excess oil on a kitchen towel.

Serve hot or warm with a cuppa.

Mutton Dhalca

My youngest daughter is a BIGGG fan of mutton and she love mutton in any form be it in curry,cutlet,masala and etc. I bought a kilo of mutton in the wet market and decide to make something special for her and that's how an idea to make dhalca came into mind. I have all the ingredients required to make dhalca at home if you have difficulty to find all this ingredients it can be easily found in Asian market or shops selling Asian ingredients. To make the perfect dhalca the mutton have to be pressure cooked till the soft and tender...it shall easily come out from the bone. The best part of mutton to cook dhalca is the bones with little flesh attach to them. All the flavor from the bones will infused the dhalca and compliment very well with all the fragrant spices added to the gravy. Serve along any flavoured rice and enjoy.

Ingredients

4 tbsp chana dhal
1/4 cup toor dhal
1 large onion,finely chopped
1 large tomato,chopped
4 brinjals,cut into 4
1 tbsp ginger garlic paste
1 tbsp tamarind paste
1 tsp chilly powder
1 tbsp coriander powder
1 tsp cumin powder
3 tsp vegetable oil
1 cup water
Salt to taste

To Marinate

1 kg mutton with bones
1/2 tsp chilly powder
1/2 tsp turmeric powder

To Temper

2 tsp oil
1 bay leaf
1 tsp fennel seeds
1 tsp mustard seeds
Pinch of hing/asafoetida
1/2;inch cinnamon stick
2 cloves
1 green chilly,slitted
1 sprig curry leaves

Methods

In a pressure cooker, add all the ingredients listed under "To Marinate". Cook for 8 whistles and the mutton tender. Keep aside.

Heat oil in a pan and add all the ingredients listed under "To Temper". Once the mustard seeds splutters add the onion and ginger garlic paste. Saute till the onion turns golden brown.

Add the chopped tomato and cook till mushy. Add the coriander powder,chilly powder and salt.

Add the toor and chana dhal along with 1 cup of water. And cook for 5 whistles. Keep aside.

Heat a pan and transfer the dhal mixture to the pan with the cooked mutton. Once the dhal mixture boiled, add potatoes.carrot and brinjals and cooked till soften

Add tamarind water and let it boil. Garnish with coriander leaves

Ghee Rice

As the name suggested ghee rice are ghee flavored rice. The ingredients for the rice sauteed in ghee and a generous amount of ghee added to the cooked rice. This delicious rice mainly prepare during Sunday lunch or any special occasion in Indian household. There are a claim that ghee will make your waist expand but the truth is pure ghee helps to burn the unwanted fat and assist in weight loss. Consume one tablespoon of pure ghee and see the changes for yourself. I prepared this flavorful rice for Sunday lunch and served with Malabar black pepper mutton curry.otak-otak and stir fry cabbage. You may add fried raisins to garnish the rice as well.

Ingredients

1 1/2  cups basmati rice
2 1/2 cups water
3 + 2 tbsp ghee
1 tsp ginger paste
1 large onion,sliced
1 green chilly,cut lenghtwise
2 bay leaves
4 cloves
2' inch cinnamon stick
2 cardamom pods
6-8 cashew nuts
Salt to taste

Methods

Wash,rinse and soak the basmati rice for 30 minutes. Drain the excess water and keep aside.

Heat 2 tbsp ghee and fry the cashew nuts till golden. Keep aside.

Fry the cardamom pods,cinnamon stick,bay leaves and cloves for few seconds. Add the onions and saute till translucent. Add the ginger paste and saute till the raw smell leaves.

Add the drained rice and stir gently (be careful not to break the grains) till well combine.

Transfer the rice mixture into the rice cooker, add 2 1/2 cups water. Season with salt and stir.

Cook the rice till done. Add remaining 3 tablespoon ghee over the cooked rice and close the lid. Leave it for 10-12 minutes.

Fluff up the rice and add the fried cashew nuts.

Serve with your favorite gravy.

Penang Otak-Otak

This is the first time i ever try making otak-otak at home. Otak-otak is a Nyonya delicacy prepared mainly prepared with seafood. Today i'm sharing the recipe for fish otak-otak  and it can be prepared with combination of assorted seafood as prawn,squid and fish (preferably white meat fish). In restaurants this delicious dish wrapped in daun kaduk (local herbal leaves which resemble betel leaves) or banana leaves to enhance the taste and flavor. I used aluminum foil which works perfectly to the job as i came across of the same kind of wrapping in some of the restaurant we visited.

I deseeded the chillies as my girls are not a fan of anything spicy but if you love your heat you may keep the seed intact. Some love to squeeze lime over the otak-otak before serving but i choose to skip the lime to savour them as it is. Otak-otak can be served with plain white rice or enjoy on its own as a snack.

Ingredients

For The Coconut Paste

1/2 kg fresh roughly minced fish meat (any white flesh fish)
2 tbsp rice flour
6-7 lime leaves,finely julienned
2 eggs, beaten
1 cup thick coconut milk
1 tbsp sugar
1 tsp salt

For The Spice Paste

10-11 dried red chillies, soaked in hot water
5 red chillies, deseeded and sliced
12-15 shallots,sliced
4-5 cloves garlic,sliced
2'inch galangal, peeled and sliced
2;inch fresh turmeric,peeled and sliced
1 tbsp toasted belacan/shrimp paste,crushed
3 stalks lemongrass,slice finely only the white portion


Methods

In a blender, add all the ingredients listed under 'For The Spice Paste" grind into a fine paste with little water.

In a large bowl, add the spice paste together with all the ingredients listed under "For Coconut Paste'. Mix well.

Cover with cling wrap and refrigerate the mixture for 4-5 hours.

Heat water in a steamer. Layer a plate with aliminiumfoil and place the marinated mixture over the aliminium foil and gently wrap to fully cover the mixture.

Steam the otak-otak for 15-18 minutes.

Remove from steamer and unfold the aliminium foil.

Serve immediately with white rice

Vietnamese Egg Coffee

The 1st time i had egg coffee was during my visit to Vietnam. Vietnam known for their delicious iced coffee and a must try when you visit Vietnam. During our 9 days visit we had tons of their iced coffee  even at night. You can coffee selling shops or carts in every nook of the country and Vietnamese enjoy their coffee all the time. Group of people sitting in low bench and enjoying a pot of coffee is a mere sight in Vietnam.

Egg coffee are famous in Hanoi but we found a simple small coffee shop cramped in Ho Chi Min city and two lovely young girls running the shop as their part time work. We choose to sit near the kitchen to watch how exactly they prepare the egg coffee and both the girls are friendly enough to make you feel at home. The coffee was served in  bowl of hot water and my perception of egg coffee changed in a very first sip. I was worried about the eggy smell but to my surprise there's no a single hint of eggy smell and the coffee are rich and creamy just like a cup of foamy cappuccino. I simply love the coffee and decided to make it at home upon return and this is the result.

Ingredients

3 tsp Vietnamese coffee
1 egg yolk
1 tbsp condensed milk
1 small cup boiling water

Methods

Brew a small cup of Vietnamese coffee. Keep aside.

Using a whisk or stand mixer, beat egg yolk with condensed milk till frothy & fluffy. Add a tablespoon of brewed coffee into the mixture and whisk for 30 seconds.

Pour the brewed coffee into a coffee cup and gentry top with the egg mixture.

Serve the coffee in a bowl of hot water.

Enjoy hot.

Mini Sugar Cookie Fruit Tart

This recipe adapted from "All recipe" and definitely worth trying. Even though at first glimpse it look like a complicated dessert, trust me not much labor needed. Mini sugar cookie fruit tart will definitely impress your guest and make an impressive dessert table display. You may top them with any of your favorite fruits, i used golden kiwi,blueberry and strawberry since that's what i have in my fridge. Hope to play with different variety of fruits next time though. You may use the same recipe to bake the normal muffin size fruit tart or one large tart pan size. This recipe is a keeper and i love the versatility of this delicious gorgeous looking fruit tart.

Ingredients

For The Crust

1 1/3 cup all purpose flour
1/2 cup butter,room temperature
1 egg yolk,room temperature
1/2 tsp baking sod
1/3 tsp baking powder
3/4 cup granulated white sugar
1/2 tsp vanilla extract

For the filling

250g cream cheese
2 cups confectioners sugar
1/3 tsp vanilla extract
Fresh fruit (kiwi,strawberry,blueberry)

Methods

Preheat oven at 350'For 176'C and greased a mini muffin tin. Keep aside

In a bowl, sift together flour,baking powder,baking soda and salt. Stir to combine. Keep aside.

Using a hand/stand mixer beat butter and sugar for 2-3 minutes. Add the egg yolk and vanilla extract. Beat till fluffy.

Add the flour mixture and beat till just combine and the mixture resembles crumbs.

Take 1 1/2 ball of the dough and roll into a smooth dough. Gently press the dough into greased muffin tin hole. Repeat the same with the remaining dough.

Bake for 10-12 minutes or till golden. Cool in the pan for 10-15 minutes before cooling completely on the wire rack.

For The Filling

Beat the cream cheese for 1 minute. Gradually, add the confectioners sugar and beat till smooth. Add the vanilla extract and beat for another 1 minute.

Fill a piping bag with the cream cheese mixture and pipe into each tart shell.

Garnish with fruits.

Sheer Khurma

Tradition Hyderabad dessert prepared especially during festival of Eid. This sweet dish is very popular in India and Mid East. Rich and creamy dish scented with rose water and cardamom powder loaded with assorted nuts and raisins. Deliciously thick and lip smacking sweet which is perfect for any special occasion. Introduced by Moghuls this Hyderabadi dessert is a must during Ramadhan. I made this to clear my nuts stock and truly worth trying. Sheer Khurma or Shir Korma has become one of my favorite dessert and the dish justify the ingredients and effort.

Ingredients

1 liter whole milk
1 cup broken vermicelli
7-8 pitted dates,chopped
9-10 almonds,choppped
9-10 pistachios,chopped
10-12 cashews,broken
10-12 golden raisins
1/2 cup khoya/mawa
4-5 tbsp granulated white sugar
2 tbsp ghee
1 1/2 tsp rose water
1/2 tsp cardamom powder

Methods

Melt ghee in a pan over medium heat and fry the raisins and chopped nuts for 1-2 minutes till golden. Keep aside.

On the same pan, fry the vermicelli approximately for 2-3 minutes or till golden brown.

Add the khoya and fry for 1-2 minutes.Add the milk and boil the milk on medium-high.Stir in between to avoid the vermicelli from sticking on the bottom of the pan.

Once the milk boil,reduce heat to medium and boil for another 7-8 minutes. The milk will start to thickens and add sugar. Stir well.

Add the fried nuts,cardamom powder and rose water. Stir and remove from heat.

Serve hot or warm.

Iranian Chai

Introduced by Persians this creamy Iranian chai is famous in Hyderabad and found in most tea shops around the area. Its a favourite for many and usually serve with Osmanian biscuits which goes really well dunked in the richly spiced tea. This tea similar to masala chai but the difference lies in the cream added. Perfect to serve hot on rainy days or as a substitute for your regular tea.

Ingredients

1 cup whole milk
3 tbsp black tea leaves
1 cup water
2 tbsp cream
1 star anise
1 black cardamom
3 cardamom pods
4 cloves
1'inch cinnamon stick
1/3 tsp black peppercorns
2 1/2 tbsp sugar

Methods

In a pan, add water,cardamom pods,black cardamom,cloves,star anise,cinnamon stick and black peppercorns. Boil for 5-6 minutes.

Add milk and cream and simmer for another 6-8 minutes.

Add tea leaves and simmer for another 3-4 minutes.

Remove from heat and strain the tea in a serving cup.

Add sugar and serve hot.

Kerala Style Coconut Paste Crab Curry

Two years ago when i'm visiting Kerala for a holiday, i had a chance to taste this awesome coconut paste crab curry which fondly known locally as varethe arache nandu curry. Kerala are famous for  their seafood and coconut and we are lucky to taste this two deadly combo made into super delicious curry. The crab are so fresh that i could taste the smell of ocean literally. The gravy was well balanced with the coconut paste and the highlight of the curry is the coconut oil drizzled over once the gravy has been cooked.

I cooked this coconut paste crab curry few times since my return from Kerala but never get a chance to click the picture. When i made them this time around my camera are all ready to click and here i m finally posting this scrumptious crab curry that i truly enjoyed. I served them with flavored rice and had them with plain white rice in Kerala and the verdict is the crab curry goes really well with both rice combo.

Ingredients

1/2 kg crab,cleaned
2 large onions,chopped
1 large tomato,chopped
1 green chilly,chopped
1/4 tsp fenugreek seeds
2 tbsp tamarind paste
2 sprigs curry leaves
Water as needed
Salt to taste
2 + 1 tbsp coconut oil


For Coconut Paste

3/4 cup grated coconut
6 -7 shallots,peeled and diced
1'inch ginger,peeled and chopped
11 1/2 tsp coriander powder
1 tbsp chilli powder
1/2 tsp turmeric powder
1/2 cup water

Methods

In a grinder/food processor grind all the ingredients listed under "For coconut paste" to a fine paste. Keep aside.

Heat 2 tbsp coconut oil in a wok/pan add chopped onions and cook till translucent. Add curry leaves and green chilly for few seconds.

Add chopped tomato and saute for another 1 minute.  Add water and tamarind paste. Stir well.

Add the crab and season with salt. Stir and cover with lid. Cook for 10 minutes or till gravy turns slightly thickens

Remove from heat and drizzle 1 tbsp coconut oil and cover with lid.

Ready to serve.

Notes

Adjust water as your preference consistency of the gravy

Creamy Orange Chicken

It took really long for this particular recipe to sit safely in my draft ,actually forgot to publish. How forgetful i can be. While scrolling the blog i bump into this wonderful recipe in my draft and here i am sharing it with you almost after 7 months.

I love this dish simply because of the crispy skin which pair perfectly with rich and creamy broth. The slightly burnt skin enhance the flavor of the dish and the chicken are juicy enough to every bite. I used chicken thighs you may opt for chicken breast to prepare this delicious chicken recipe. The tanginess from the orange juice and orange slices works well to balance the creaminess of the broth. The girls enjoyed the dish by dipping the broth with bread chunks. I serve this awesome chicken dish with tapioca mash and bread to complete our weekend dinner.

Ingredients

4 pcs chicken thighs
2 tbsp Dijon mustard
1 cup chicken broth
3 tbsp heavy cream
3 tbsp milk
2 medium shallots,diced
1 clove garlic,minced
1 1/2 tbsp orange juice
1 orange,sliced
1 tbsp olive oil
1/2 tsp black pepper powder
1-2 sprigs rosemary

Methods

Preheat oven at 400'F or

Using a kitchen towel, pat dry the chicken and season with salt and pepper. Keep aside

Heat olive oil in large cast iron or oven proof skillet. Place the chicken skin down and sear the chicken till the skin turns golden approximately for 6-7 minutes. Transfer the chicken into a plate.

Add diced shallots and cook for 2-3 minutes. Add the minced garlic and saute for another 30 minutes. Add the chicken broth and orange juice. Cook for another 3 minutes. Add the Dijon mustard and milk. Let the mixture to simmer.

Add the chicken,orange slices and rosemary. Cook in the oven till tender for 20 minutes. Transfer the chicken pieces into a plate.

Whisk in the cream, season with salt and pepper.

Serve immediately.

Pumpkin Creme Brulee

I always love pumpkin for its versatility both in sweet and savoury dishes. Whenever I'm making fish curry i love to have some stir fry pumpkin as a side dish as i feel both are an awesome combination. After making the pumpkin stir fry there are some left over pumpkin and i tried them in my dessert...pumpkin creme brulee.

What i love in creme brulee is actually the fun part of playing with my kitchen torch and the nice thin layer crust of sugar that cracks with a hit of spoon. The crunchiness of caramelized sugar and the smooth and silky custard base that melt in your mouth are simply irresistible. Nicely flavored with sweet pumpkin this is a dish you wanna serve to impress your guest.

Ingredients

1 cup pumpkin puree
1 3/4 cups heavy whipping cream
1/2 cup granulated white sugar
3 large eggs
1/4 tsp pumpkin spice

For Topping

1/4 cups granulated white sugar

Methods

Preheat oven at 300'F or 148'C .

Over a medium-low flame, heat the cream while stirring frequently. Once the cream comes to a simmer point. Switch off the flame.

In a bowl add eggs and sugar. Whisk till well blended.

Add the hot cream slowly into the egg mixture while constantly whisking to avoid the eggs from scrambling. Add the pumpkin spices and stir well.

Strain the mixture in a large pouring cup. Add the pumpkin puree and mix well.

Place 6 ramekins in a baking deep baking tray. Fill 8 ramekins with the custard and place the baking tray in a preheated oven.

Fill the baking tray halfway with boiling water. Bake for 35-40 minutes.

Remove from oven and cool completely before cover the ramekins with cling wrap and refrigerate for an hour.

Sprinkle 1 teaspoon  sugar over the chilled custard and give it a good swirl to spread the sugar evenly.

Using a kitchen torch, caramelized the sugar.

Serve immediately.


Notes.

• To make a pumpkin puree, simply cut pumpkin into chunks and steam for 10-15 minutes till well tender and mash using a masher to a fine puree or just dump them steamed pumpkin into a food processor to get a fine paste.

Crab Briyani

Briyani is my youngest daughter Jeevana's favourite dish in the world. Believe me or not when we were visiting India she ordered briyani in almost all states we visited and for all fourteen days. That much is her love for briyani. At home when it comes Sunday she always suggest for briyani and as mom i tried my best to fulfill her wish.

When i went to Sunday wet market, i was tempted to buy crab it was so fresh that i can't resist. Back home i made this delicious crab briyani which burst with flavor. Not only my little girl Jeevana but the whole household love the flavorful mouth watering crab briyani.

Ingredients

2 large crabs, wash and cleaned
2 cups basmati rice, wash and soak with water for 30 minutes
2 tbsp lemon juice
1 cup curd/yogurt
1/4 cup ghee/clarified butter
1 large onion, sliced
2'tbsp ginger-garlic paste
5 green chillies,slitted
2 large tomatoes,chopped
1 tsp chilly powder
2'inch cinnamon stick
1 pc star anise
3 pcs cloves
e pcs cardamom pods
2 pcs mace
2 bay leaves
1/3 cup mint leaves,chopped
1/3 cup coriander leaves,chopped
3 cups water
Salt to taste

Method

Heat ghee in a large pot and saute cinnamon stick,star anise,cloves,cardamom pods,mace,bay leaves,green chillies and bay leaves till fragrant. Approximately for 1-2 minutes.

Add chopped onions and saute till raw smell leaves. Add ginger-garlic paste and saute for 30 seconds.

Add in the chopped tomatoes,coriander leaves and mint leaves. Saute till the leaves wilt. Add chilly powder and saute for another 10 seconds.

Add the cleaned crab and 3 cups water. Bring it to boil and season with salt. Add the soaked rice and cook till the grains are fully cooked..

Serve hot with cucumber raita