Mango Salsa Fish

 

Chinese dish is my family favourite and my personal favorite is fish. Weekend is always special lunch at home since the household will be at home to enjoy home cooked meal. One of such weekend, I cooked full meal of Chinese inspired dishes and this sweet and sour fish is one of it. This mango salsa fish is one of the dish is one of the item we ordered when we dined in on one of the Chinese restaurant. 

I managed to grab the freshest siakap or sea bass in our wet market and made this delicious fish. The chunky pineapple adds texture to the dish and the signature sour taste derived from orange juice,pineapple juice and vinegar. As for the sweet flavour sugar and honey plays the part. When it comes to Chinese dishes serving hot is the key to enjoy the maximum flavour. Goes well with white rice. 

Ingredients 

1 siakap or any white flesh fish,medium sized

1 semi ripe mango, cut into chunks 

1 red chilly, sliced

1 large red onion, sliced

For The Mango Sauce

1/4 cup pineapple juice 

1/4 mango juice

1 tbsp honey 

Salt to season 

1 tbsp ketchup

2 tbsp corn starch, dilute with 1/4 cup water

For Coating

1/2 cup all purpose flour 

1/4 cup cornstarch 

Salt to season 

1 tsp black pepper powder 

Oil for deep frying 

In a large plate combine all the ingredients listed under "For Coating" except the oil.

Smear the flour mixture evenly to coat the fish.

Heat oil in a wok and deep fry the fish on both sides for 3-4 minutes on each side or till the fish are done.  Remove from wok and place in a plate line with kitchen towel to drain excess oil.

In a bowl mix pineapple juice, mango juice,  vinegar, ketchup,honey and salt. Stir and keep aside. 

Heat a wok, add 2 tbsp oil and sautee the onion and red chilly for 30 seconds and keep aside.

In the same wok add the prepared vinegar mixture. Once it started to boil,  reduce heat and simmer for 6-8 minutes. Add the mango chunks and the diluted cornstarch and cook till the sauce thickened. Once the sauce thickened, off the flame. 

Place the fried fish on a serving plate and drizzle the sauce all over the fish.

Serve immediately.

Gulab Jamun Red Velvet Cupcake

 

Red velvet gulab jamun cupcake come into the picture when I was looking for a egghead gulab jamun cake which the baker turned down as she's not confident baking eggless gulab jamun cake. I ordered gulab jamun cake previously from the same baker which has eggs in it. Since the order is not a success,  I decided to bake my own egghead version and successfuly baked this gorgeous cupcakes for birthday party. 

I made my own gulab jamun which recepi I have posted in my blog previously, to cut it short you may opt for store bought jamuns as well.  Many sweets shops or tinned jamuns are available easily nowadays. This cupcake has all the elements of gulab jamun named it khoya (unsweetened palkova)cardamom powder, rose syrup,sugar syrup and milk powder which is apt to the name.

Those beautiful vibrant red enhanced by the cocoa powder-vinegar combo are simply irresistible. Baking indeed science by combining ingredients for an amazing outcome. I call this red velvet cupcake as a fusion baking combining both red velvet cake batter with classic Indian ingredients use in gulab jamun to create a magic which will woe all. Soft and spongy cake, frost with rich and creamy cream cheese frosting and garnish with sweet and melt in mouth gulab jamun are absolutely divine to palate and feast for the eyes. 

Ingredients 

1 1/4 cups all purpose flour 

1 tbsp apple cider vinegar/plain vinegar 

1 tbsp cornflour 

2 2/3 tbsp cocoa powder, sifted

1 tbsp cornflour 

1/4 tsp baking powder

1 tbsp rose water

1/8 tsp salt

1 tbsp unsweetened khoya 

100ml vegetable oil

1 tsp red colour gel

240ml whole milk 

2/3 cup caster sugar 

6 gulab jamun,halves

1/4 tsp cardamom powder

For Cream Cheese Frosting

1 cup icing sugar

1 cup cream cheese,room temperature 

3/4 cup butter, room temperature 

1/2 tsp rose water

1 tbsp gulab jamun syrup

1 tbsp milk powder

Silver leaf flakes,  for garnishing

Rose petals, crushed for garnishing 

Methods

Preheat oven at 170'C or 340'F and line a 12 hole muffin tin with cupcake liners.  Keep aside.

Gently squeeze the gulab jamun to remove excess syrup. Reserve 1 tbsp of the syrup for the frosting. 

In a jar mix together milk and apple cider vinegar. Add the oil and vanilla extract and stir. Keep aside.

In a large bowl add all purpose flour,baking powder, cocoa powder, salt,corn flour,milk powder and salt. 

Add the prepared milk mixture into the flour mixture and stir to combine.

Add the red gel colouring and stir just to incorporate. Do not over mix. 

Fill the cupcake liners with the batter up to 3/4 full.

Bake for 18-20 minutes. Remove from oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Meanwhile,  prepare the cream cheese frosting by combining milk powder,icing sugar and reserved gulab jamun syrup. Keep aside. 

Using a hand or stand mixer, beat the butter till fluffy and add the vanilla extract and prepared milk powder mixture.  Beat for 30 seconds.

Add the cream cheese and beat till double in volume. 

Fill the frosting into a piping bag fix with a nozzle of your choice and pipe the frosting on the cupcakes and garnish with gold leaves flakes.

Ready to serve.

Makhani Pasta

 

Makhani pasta unlike the tomato based Italian classic recepi this Indian version pasta will suit all the desi palate. It's spicy, creamy, rich and absolutely delicious. Cooked in Indian fusion sauce which is slightly sweet and rich sauce base. Makes an ideal weekday dinner.

The sauce stores well in refrigerator for up to a week or simply freeze them up for longer period of time. The dish can be prepared in less than 20 minutes and a quick hunger fix.  I use penne variety of pasta for making my makhani pasta. It's purely vegetarian dish and perfect for vegetarians as well. Now you may have a good pasta without a take out meal. 

Ingredients 

1 cup penne pasta 

2 tbsp all purpose flour 

1 cup milk

5 tbsp butter 

1/2 cup cashews

2 tomatoes,chopped

1 large red onion,chopped

2 dry chilly,cut into pieces 

5 cloves garlic,chopped

1 tsp coriander powder 

1/4 tsp turmeric powder 

1 tap red chilly powder 

1/4 garam masala 

Salt to taste

1/4 tsp black pepper powder 

1 tsp cooking oil

1 tsp Italian seasoning 

Shredded cheddar cheese (optional) 

Methods

In a large pan, boil water with salt and oil. Sdd penne pasta and cook for 7-8 minutes. Remove from heat and strain. Drizzle with water to stop the pasta from cooking further due to heat. We want al-dente texture. 

In a pan, melt 3 tbsp butter and saute red dry chilly, onion and garlic till the onion turns translucent.

Add chopped tomatoes and cook till the tomatoes soften.

Add the chilly powder,garam masala, turmeric powder,coriander powder and cashew.  Stir and cook for a minute. 

Add water and cook for 6-8 minutes. Remove from heat and let it to cool completely.

Add the mixture into a blender and grind into fine paste.

In a pan melt remaining 2 tbsp butter and add the all purpose flour.  Fry on on low heat for a minute or till the raw smell leaves.

Add the milk and stir continuously to avoid lumps and till the mixture thickened.

Add the ground paste and stir. Cook for a minute while stirring.

Add the boiled pasta season with salt and black pepper powder.

Turn off heat and transfer to a serving plate,sprinkle with Italian seasoning and shredded cheddar.  Serve immediately.

Dabeli

My first taste of Dabeli was during our North India vacay in 2016 in Agra. Known for it's street food the city offers a wide range of mouth watering snack and chaat. That's how we bumped into this little pav or bun stuffed with spicy potato filling made fresh to serve the eagerly waiting crowd. We managed to get our own bite of this delicious stuffed pav and it was amazingly good. Since then, we visited the shop twice to satisfy our craving for Dabeli.

As much as it's please your palate it's a feast for your eyes as well with those red gems of pomegranates seeds & freshly chopped coriander leaves sprinkled all over before serving. Do not skip on this ingredients as both rendered texture and flavour to the Dabeli. Indian pomegranate works wonder in this recepi as they have exquisite flavour and those vibrant red in the dish are to die for. 

Although, the recepi seems to be elaborate and tedious, the final product are worth trying.  This Indian version sandwich a perfect for evening tea time snack or as party treat which is gonna be a crowd puller. I have tasted few different ingredients in Dabeli which some added with raisins and nuts but,  I prefer the original version with pomegranate and masala peanuts. Do give it a try and enjoy your very own homemade Dabeli.

For Masala Peanut

1/3 cup roasted peanuts 

1 tsk chilly powder 

Salt to taste

1 1/5 tbsp vegetable oil 

For Garlic Chutney

1/3 cup chopped garlic 

1 1/3 tbsp vegetable oil 

Salt to taste

1 1/3 tsp Kashmiri chilly powder 

Other Ingredients 

7-8 pavs/buns

1/3 chopped red onion 

1/3 tamarind chutney

1/3 nylon sev

3 tbsp pomegranate seeds 

4-5 tbsp butter

For Potato Filling

1 3/4 cup boiled and mashed potato 

2 tbs dedicated coconut

3/4 cup chopped red onion

2 1/2 tbsp tamarind chutney 

1/4 cup dabeli masala

2 1/2 tbsp pomegranate seeds 

2 tbsp butter

1 tsp Kashmiri red chilly powder 

1/2 tap turmeric powder 

3 tbsp chopped coriander leaves 

Salt to taste

Methods 

For Masala Peanut

In a bowl mix all the ingredients listed under "For Masala Peanut" and keep aside. 

For Garlic Chutney 

In a blender add all the ingredients listed under "For Garlic Chutney" and grind onto6a fine paste by adding little water. Keep aside.

For The Potato Filling 

Melt butter in a pan and saute the chopped onion till soften. 

Add the dabeli masala, chilly powder and turmeric powder. Fry till fragrant.

Add 1/4 cup of water and cook the masala for 2-3 minutes.

Add the mashed potato,tamarind chutney and season with salt. Stir and cook for another minute. 

Remove from heat and stir in the chopped coriander leaves,pomegranate seeds and dessicated coconut. Keep aside. 

To Assemble 

Halve the pav, spread garlic and tamarind chutney.

Fill with the prepared potato filling and sprinkle with masala peanuts. 

Top with pomegranate seeds and chopped onion. 

Melt butter in pan and toast the pavement on both sides till golden

Garnish with chopped coriander leaves and pomegranate seeds.

Serve immediately.

Vanilla Latte

This recipe of Vanilla latte is the end result of me and my Dandelions craving for latte but lazy to hop into a cafe nor placing a delivery since,  it's raining heavily and we do not want the delivery guy to go thru so much of hassle to deliver our latte. Dandelion suggested to try our own vanilla latte and here is the outcome.

Easy and simple recipe to try at home and absolutely basic ingredients needed to create your own vanilla latte in the comfort of your own kitchen to be enjoyed anytime of the day. The sugar syrup stays good in refrigerator for up to two weeks. Comes handy whenever you craving for vanilla latte. The preparation too quite simple without much hassle.

For the signature frothy latte use milk frother or if you don't have one just use a blender to create that beautiful foamy and frothy milk to top over your latte. Use a good quality of vanilla for the maximum flavour. We used the well known Madagascar vanilla extract. The latte are burst with vanilla flavour and perfect for our rainy weekend. Dandelions love it as well. 

Ingredients 

For The Vanilla Syrup 

1 cup water

1 cup granulated white sugar 

2 1/4 tsp Madagascar vanilla extract

For The Latte

1/3 cup espresso 

2/3 cup whole milk

Methods

For The Vanilla Syrup 

In a pan,  boil water and sugar on medium heat. Stir till sugar dissolves completely. Remove from heat and let it cool for 10 minutes. Whisk in the vanilla extract and let it cool completely. Store in a clean jar and refrigerate.

In a serving mug,  add the hot espresso and vanilla syrup.

In a saucepan,  heat milk and remove from heat. Using a frother, froth the milk.

Pour the milk into the espresso mug and stir. Spoon out the froth on top and serve immediately.

Chettinad Crab Masala

Chettinad cuisines are one of the famous cuisines in India. As much as their vegetarian dishes,  their non vegetarians dishes are totally awesome in terms of quality ingredients and unique way of preparation. One of those are this delicious Chettinad crab masala which burst with flavors. When I saw meaty crabs in my local wet market the one recepi I had in mind is Chettinad style spicy crab masala. 

I break the crabs so that all those beautiful flavors could penetrate into the flesh and render a wonderful taste on every bite. This recipe a little on spicy side and I'm sure whoever love their chilly will adore this recipe and don't forget to pin them to try.

I admit the process a bit little more than the usual crab recepis in term of masala and methods but,  trust me end of the day it's all very much worth it. Somehow the coconut masala do balance out the spiciness on the dish with it's rich and creamy texture. Goes really well with rasam sadham.

Ingredients

For The Coconut Paste

3/4 cup freshly grated coconut 

4-6 cashews

1/3 tsp poppy seeds

For The Masala

1/2 cup small onion

1 1/2 tbsp black peppercorns 

1 tbsp cumin seeds 

1 tbsp fennel seeds 

1 sprig curry leaves 

4 green chillies 

For The Crab Masala

1 kg crab, wash and cleaned

1/2 cup chopped garlic

1 cup small onion

1 large white onion, finely chopped 

1 cup chopped tomato

1 tbsp ginger paste

4 tbsp coriander powder

1/2 tsp turmeric powder 

1/2 tsp garam masala

1/2 tsp red chilly powder 

2 sprigs curry leaves 

Salt to season 

Water as needed

2 tbsp chopped coriander leaves 

1/4 cup gingerly oil

To Temper

1/2 tsp fennel seeds 

1/2 tsp mustard seeds 

1/4 tsp fenugreek

1 sprig curry leaves 

Methods

Grind all the ingredients listed under "For Masala" into a coarse paste and keep aside. 

Next,  grind all the ingredients listed under "For Coconut Paste" into a fine paste.

Heat oil in a pan and sautee all the ingredients listed under "To Temper". Once splutters add white onion, small onion and garlic and saute till golden.

Add in the ginger paste and sautee till fragrant.

Add the turmeric powder and cook till oil separates. Add chopped tomatoes and green chilly. Fry till tomatoes soften.

Add red chilly powder,garam masala and coriander powder. Saute till oil separates.

Add water and cook in medium heat till oil appears in the surface. Add the coconut paste and water as required. Stir and bring it to a boil.

Add the crabs and cook till the crabs are done. Switch off heat and garnish with curry leaves and coriander leaves.

Serve hot with white rice.

Dahi Puri

 

I first tasted dahi puri during our vacation to Agra. Agra known for their chaat varieties and their streets are flock with endless chaat wallah selling all kind of chaat imaginable. All the stalls are equally busy with customers queuing up to taste those sweet and tangy chaat. We had our fair share of chaat from many stalls there and one of those are this delicious dahi puri served with freshly made thick and creamy buffalo milk yogurt. The quality of the yogurt still lingering in my mouth after years of tasting it. 

Slowly chaat are earning it's popularity in Malaysia and the most famous is pani puri. I made pani puri many times and blogged the same. After pani puri I managed to whip up lip smacking dahi puri at the comfort of my own kitchen and it turns out absolutely yummy. I used Greek yogurt instead of hung curd for the short cut version. Greek yogurt works well in this chaat recepi as it's rich, creamy and thick which is perfect for drizzling all over the crispy puri.

I made them exactly with the same stuffing of boiled and mashed potato, boiled mung beans and black chickpeas or Kala channa t9 create the same flavour of my Agra chaat experience. You may use store bought or homemade mint chutney & tamarind chutney. I used homemade for perfect taste. Both the chutneys are essential elements on all chaat varieties. Made your own and store in the fridge and it comes handy when you want to dish out chaat of your preferences. Now,  let me enjoy my gorgeous and finger licking dahi puri.

Ingredients 

1 cup chilled plain Greek yogurt

20-30 pcs pani puri 

1 tsp granulated white sugar 

1/2 cup boiled and mashed potato 

1/2 cup boiled black chickpeas

1/2 tsp ginger juice 

1/4 tsp green mung beans 

1/4 cup nylon sev

1/2 tsp salt 

1/4 cup mint chutney 

1/4 cup tamarind chutney 

2 tbsp chopped coriander leaves 

3 tbsp pomegranate seeds  

1/4 tsp Kashmiri chilly powder 

1/4 tsp roasted cumin powder 

1/2 chaat masala

Methods

In a bowl add yogurt, sugar and ginger juice. Whisk till sugar dissolves.

In a another bowl, mix together chaat masala,cumin powder, Kashmiri chilly powder and keep aside. 

Make a small hole in the pani puri and arrange in a serving plate.

Stuffed panic puri with boiled potato,mung beans and chickpeas.

Drizzle the yogurt all over the pani puri and sprinkle with half of the prepared chaat masala mix. 

Drizzle the mint chutney follow by tamarind chutney and sprinkle with the remaining chaat masala mix.

Top with chopped coriander leaves,nylon sev and pomegranate seeds. 

Serve immediately.

Mutton Keema Bread Pakora

 

Left over bread is so much versatile for recepis in many households and the same goes for us too. I have half package of bread in my kitchen counter and was cracking what to make with it when,  I decided on stuffed bread pakora. A bit different from the Western stuffed sandwich this Indian version sandwich with filling is definitely a crowd puller. Ideal for snacks or breakfast this delicious mutton keema bread pakora is a filling, crispy bread recipe for all. 

It's a such a versatile recepi which can be prepared with different fillings of mutton, chicken,mixed vegetables or mashed potato filling.  I used minced mutton for this recepi and it tastes wonderful for our Sunday breakfast.

This savoury bread breakfast dipped in seasoned besan or gram flour batter is a typical Indian version sandwich enjoy by many. Well seasoned mutton keema filling stuffed in between bread slices and deep fried in besan batter for perfect crispiness.

This gorgeous keema bread pakora can be found in many humble hut across in Indian streets serving snack. Do whisk the batter well to incorporate air into the batter for a fluffy and crispy batter. Perfect for cold weather with piping hot chai liked by kids and adults. 

Ingredients 

10 slices bread(white/wholegrain)

250g minced mutton

1/4 cup green peas 

1 large red onion, chopped 

1 tbsp ginger garlic paste

2 tbsp chopped coriander leaves 

2 green chillies 

1/2 tsp coriander leaves 

1/2 tsp cumin powder 

1/2 tsp turmeric powder 

1 tsp chilly powder

1 tsp garam masala 

1 tsp kasthuri methi 

Salt to taste

2 tbsp cooking oil 

For The Batter

1 1/3 cup besan flour

Salt to taste

1/4 tsp turmeric powder 

1/4 tsp chilly powder 

1/2 tsp ajwain/carom seeds

Pinch of baking soda

Pinch of hing/asafoetida

Methods

Heat oil in a pan over medium flame and saute onions till turns translucent.

Add the ginger garlic paste and chopped chillies. Saute for a minute.

Add the minced mutton and stir. Add the turmeric powder,chilly powder, coriander powder and cumin powder. Stir and cook for another two minutes.

Season with salt and add water. Reduce heat to medium-low add the peas, cook with lid on till the water evaporated.

Add the kasthuri methi,lime juice and garam masala. Stir and cook for another one minute.

Turn off heat and keep aside to cool while  preparing the batter. 

For The Batter

Add all the ingredients listed under "For The Batter" and whisk to combine.

Add water as needed to form a semi thick batter. Whisk well to incorporate air into the batter.

Spread evenly 2-3 tablespoon of prepared mutton keema on a slice of bread. Top it with another bread slice and cut diagonally to a triangular shape. Slightly press to avoid from the filling spill while dipping into the batter. 

Gently dip the bread into the batter and fry on medium heat on batches till golden and crispy on both sides. 

Transfer to a plate line with kitchen towel to drain excess oil. Continue the process with remaining bread and filling.

Serve hot with a cup of chai or coffee.

Lapsi

Lapsi is a traditional Indian sweets served during festivals or on auspicious days. Made with bulgar or broken wheat this dish shall resembles grainy texture and not mushy. I cooked this Lapsi on Ganesha chahurthi as neiveidhyam. I used jaggery instead of white sugar which gives the Lapsi it's signature deep dark caramel colour.

You may serve Lapsi as wholegrain nutrients filled breakfast with more added nuts and it's absolutely delicious and wholesome. Make a great one pot dish too and ideal if you're traveling and in need quick hunger fix.

Ingredients 

1 cup broken wheat

3/4  cup jaggery 

4 cardamoms pods,crushed

3 cups water

Pinch of salt

2 tbsp raisins 

2 tbsp chopped almonds

2 tbsp chopped cashews 

1/4 cup ghee/clarified butter

Methods

Melt jaggery in 3 cups of water and strain to remove residue. Keep aside. 

Melt ghee and fry the chopped cashews, almonds and raisins. Keep aside.

In the same pan roast the broken wheat over low heat till fragrant and golden in colour. 

Add the melted jaggery, season with salt and crushed cardamom pods. Stir continuously.

Cover with lid and cook till water evaporated and ghee oozes out on the sides of the pan. 

Add the fried raisins,cashews and almonds . Stir and remove from heat.

Serve hot.

Indian Style Creamy Prawn Masala

This is my own version of Indian style cream prawn masala as I want to opt for a not too spicy or masala that loaded with spices. I want a subtle,rich yet with a little hint of spiciness but,not too much. I have used masala in a very little amount just to give the taste without overpowering ones palate.

I used evaporated milk to give the dish it's signature rich and creamy flavour and texture. The masala added was well balanced with the evaporated milk in the dish. I served my creamy masala prawn with white rice and dandelions love it on its own as well. 

For Marination 

500g prawn, deceined & cleaned 

1 tbsp lemon juice 

1 tsp chilly powder 

1/2 tsp turmeric powder

For The Masala 

1/3 cup evaporated milk 

1/3 tsp mustard seeds

1 tsp cumin powder

1/2 tsp black pepper powder 

1/2 tsp chilly powder 

1/4 tsp garam masala .

1 red onion, chopped 

3 cloves garlic 

1 red chilly 

1 sprig curry leaves 

Salt to taste

Vegetable oil for deep frying 

2 tbsp coconut oil

Methods 

In a bowl, marinate the prawn with ingredients listed "For Marination" and let it rest for 30 minutes.

Deep fry the prawn in batches for 2-3 minutes. Keep aside. 

In a wok,add 2 tablespoon coconut oil and fry the mustard seeds. Once the mustard seeds splutters, add chopped onion and saute till the onion soften. 

Add curry leaves, garlic and chilly. Fry till fragrant and add the cumin powder, turmeric powder,chilly powder and garam masala. Fry till oil separates. 

Add the fried prawns and stir to coat the masala. Add the evaporated milk and stir. 

Season with salt and black pepper powder. Cook till the prawns are done.

Serve hot with white rice.

Pori Aval Pakora

The idea came as I was thinking what to make for our weekend tea time snack and saw a jar of puffed rice in my dry pantry and next to it a jar of red aval. Decided to combine both for making pori aval pakora as it was raining and hot,crispy pakora sounds perfect to go along with our hot chai.

This is kid's friendly recipe too as, no one could resist the crispy, crunchy pakora served with chutney or ketchup dipping.  Dandelions love this pakora as much as i did. Easy, simple and super crispy pakora which can be prepared in a jiffy especially if a guest drop by last minute. 

Ingredients 

1 cup puffed rice

1/2 cup red aval,roasted

1/2 besan flour

1 large red onion 

2 sprigs curry leaves,chopped

1 tsp chopped ginger

2 green chillies,chopped

1/2 tsp chilly powder

1 tbsp coriander powder 

1/2 tsp fennel powder 

1/4 tsp cumin seeds

Salt to taste 

Water as needed 

Vegetable oil for deep frying 

Methods

In a large bowl add all the ingredients except water and oil. 

Mix well and gradually add water to form a stiff dough. 

Heat oil in a wolf,  pinch small portion of the dough and deep fry till golden over a medium flame. 

Transfer to a plate lined with kitchen towel to drain excess oil.

Serve with ketchup or chutney with hot chai.

Madatha Khaja

 

Happy Thaipusam all. May the blessings of Lord Mitigation be upon all of us. In conjunction with this auspicious day,  let me share with you a sweets recipe. I tasted this delicious sweet for the very first time when I visited India in a sweet shop in Thrichy. I didn't have much expectation but,  the moment i bite into it I'm amazed of how crispy and at the same time of how soft it taste. My first experience tasting this lip smacking Indian sweets are indeed marvelous. 

The sweet shop person are very much kind and friendly to tell me there are different varieties of Khaja available from Gotham Khaja,Madatha Khaja and Kakinada Khaja. Madatha khaja originated from a village called Tapeswaram near Kakinada and best eaten hot. 

This traditional Andhra layered deep fried sweets is quite easy to make at home and you'll be amazed with the outcome. That's how,  I gathered all my courage to make this wonderful sweet in my humble kitchen and it turns out exactly the one I tasted in Thricy sweets shop. It's crispy, soft, sweet and extremely satisfying. I love the layers which forms beautifully upon frying and an important note when it comes in preparing the sugar syrup is to add lemon juice to prevent crystalization. This sweets is ideal for parties as well. 

Ingredients 

For The Dough 

1 cup all purpose flour

1/4 tsp salt

1/4 cup water

3 tbsp ghee/clarified butter

2 tbsp corn flour

Vegetable oil for deep frying 

For The Sugar Syrup 

1 cup granulated white sugar 

1/2 cup water

1 tsp lemon juice 

3-4 cardamom pods, crushed

Methods 

In a large bowl add all purpose flour and salt. Whisk to combine and add ghee. Using both of your palms, rub the flour with the ghee to form a coarse grainy crumbs. Hold the flour mixture to shape tight intact ball. 

Gradually, add water to knead a smooth and soft dough. Cover with kitchen towel and keep aside to rest for 30 minutes.

Meanwhile, boil sugar,cardamom pods and water to form a single string consistency. Switch off flame and add lemon juice. Stir and keep aside. 

Lightly dust a clean working surface with all purpose flour and roll the dough using a rolling pin.

Roll into a very thin dough and spread the surface evenly with corn flour. Seal all the corners/sides of the with water and gently roll the dough tightly into a cylinder.

Using a sharp knife cut into 1 inches and using a rolling pin gently roll  the surface into oblong. Repeat with remaining pieces.

Heat oil over a medium-low heat and fry the prepared dough in batches till golden on both sides.

Remove from heat, drain the oil and transfer the fried dough into the prepared sugar syrup. Let it soak for 4-6 minutes.  

Remove from sugar syrup and serve.

Chicken Ghee Roast

I won't call this as the famous Mangalorean ghee roast as this dish is the hassle free short cut recepi of the authentic Mangalorean ghee roast. I minus the grinding and even opted out the byadge/harekala chilly which the local staple chilly use in making ghee roast. Simply those chilly are not to be found in our Malaysian market thus,i replaed with Kashmiri chilly powder which is amazingly good in the dish. If you noticed this is a no onion recepi and do not substitute ghee with butter or oil. 

Strictly opt for good quality ghee for making the ghee roast as the ghee plays an important element here. I know some might think that's a lot ghee in this but come on as the name suggested it's a ghee roast and what do you expect? Trust me right tablespoon are very much lesser compare to the authentic ghee roast which the amount of ghee could simply top up to one to two cups. 

Dandelions love this simple ghee roast with their rice.  I cooked prawn masala rice to pair with my chicken ghee roast. It goes well with Indian flat bread or even with idli or dosa.

Ingredients 

1/2kg chicken,cleaned and wash

8 tbsp ghee/clarified butter

1 1/2 tbsp Kashmiri chilly powder

1 cup tomato puree

1/2 tsp garam masala

1/2 tsp cumin powder 

1/4 tsp black pepper powder 

1 tsp coriander powder 

1 tsp jaggery 

1 1/2 tsp ginger garlic paste 

Salt to season 

1 tsp lemon juice 

Handful chopped coriander leaves 

Methods

Heat a pan with 5 tbsp ghee on low flame and fry in the cumin for a 30 seconds.

Add ginger garlic paste and cook for a minute before adding the tomato puree and cook for 5 minutes.

Add the Kashmiri chilly powder and coriander powder. Stir and cook for a minute.

Add the remaining 3 tbsp of ghee, chicken, garam masala and salt. Stir well and simmer for 20-25 minutes with lids on. 

Once the chicken is cooked, add jaggery,coriander leaves and lemon juice. Stir well and remove from heat.

Serve hot with rice or roti.

Prawn Masala Rice

Prawn masala rice are perfect for lunch box recipe or for weekdays dinner.  Instead of regular fried rice you may try making this delicious prawn masala rice for a variation. Goes well with green salad or raita and papad as sides. It's spicy,filling and yummy treat for someone who adore heat. The black pepper powder, chilly powder and chopped chilly are tantalizing heaven on palate. 

If you're not a spicy food lover,be my guest to adjust the chilly and spices in the recepi according to your heat tolerance. The spicy dish with cooling raita and crispy papad are indeed a deadly combo. I love the texture of long grainy Basmathi rice in this recepi as it's absorp all the flavors of the added masala. A bowl of this prawn masala rice are more than enough for me to settle down on weekdays dinner rush.

Ingredients 

1 cups Basmathi rice

2 red onions,sliced

1 tsp ginger garlic paste 

1 bay leaf

1 green chilly

1 tsp chilly powder

1/2 tsp cumin powder

1/2 tsp garam masala

1 star anise

1"inch cinnamon stick 

1/4 tsp black pepper powder 

1 tsp coriander powder

1 tbsp chopped coriander leaves 

1 tbsp chopped mint leaves 

2 tbsp ghee

1 tbsp cooking oil

For Prawn Marination 

10-12 prawns

1/4 tsp turmeric powder 

1/4 tsp chilly powder 

Salt to season 

Methods

In a bowl add all the ingredients listed under "For Prawn Marination" and stir well to combine. Cover with lid and marinate for 15-20 minutes.

Wash and soak the Basmathi rice for 30 minutes. Cook the rice and let to to cool completely.

In a wolf,  melt ghee over medium heat and fry the onion till wilted and add the ginger garlic paste. Fry till fragrant.

Add the cinnamon stick,bay leaf and star anise. Fry for 5-7 seconds. 

Add the chilly powder, garam masala, black pepper powder,cumin powder, coriander powder,chopped mint leaves and chopped chilly.  Cool till oil separates. 

Add the marinated prawn,salt and little water. Cook till prawn are done and add the cooked Basmathi rice. 

Gently stir the rice with the masala without breaking the rice grains.

Remove from heat and sprinkle with chopped coriander leaves.

Serve with papad and raita.

Iyengar Puliyotharai

 

Puliyotharai is one of my favourite rice dish. I could not say no to this special rice especially my mom's puliyotharai is to die for. I learnt this recepi from my mom and the very first time I made it on my own,  it turns out really good yet, nothing beats my mom's. No matter how good we are can't overwrite our mother's cooking right. Mothers are the best chef in the world. Mom will make Puliyotharai on special occasions for Neiveidhyam. 

I made this puliyotharai for Ponggal along with sakkarai ponggal for Neiveidhyam. Usually, we'll make potato poriyal or potato masala to go along with the puliyotharai. The jarred tamarind paste or pulikarachai stays good up to 3 months in refrigerator. It's easy to put it up together when you have a prepared pulikaraichal in the fridge. Do not miss their fried peanuts as it adds texture and flavour to the rice dish. 

Ingredients 

Spice Powder

1.5 tsp black peppercorns 

5 dry red chillies

1 1/2 tbsp white sesame seeds

2 1/2 tsb coriander seeds 

For Tamarind Paste

1 big lemon sized tamarind 

1/3 cup gingely oil

4 dry red chillies 

1 1/3 tsp turmeric powder 

1 tbsp channa dhal

1/3 cup fried peanuts

1 tsp mustard seeds 

2 sprigs curry leaves 

1 tsp hing

2 tbsp jaggery 

Salt to season

Cooked rice as required 

Methods

Dry roast all the ingredients listed under "Spice Powder" separately till golden. Cool completely and grind into fine powder. Keep aside. 

Soak the tamarind in 2 cups water for half an hour. Squeeze to extract the tamarind paste. Strain and discard the seeds. Keep aside. 

Heat sesame oil in a pan and add the mustard seeds.  Once the mustard seeds splutters add the channa dhal,curry leaves  and red chillies. Fry till the channa dhal turns golden and add the prepared tamarind extract. 

Add the hing and turmeric powder. Season with salt and jaggery. Stir and cover with lid. Simmer on low heat for 18-20 minutes.

Swith off the heat and add the ground spice powder. Stir well and store in a clean jar for later use. 

Add the 1/2 of the prepared tamarind paste to a cooked cool rice and season with salt,a little gingely oil and the fried peanuts. Stir all well to combine. 

Serve with potato poriyal or papad.