Chicken Satay (Indonesian special)

Chicken Satay is best served with the Special Peanut Sauce (Indonesian style). I will give that recipe in a bit. Meanwhile, enjoy the Chicken Satay Recipe.

Also, note that you can tweak this recipe to accommodate lamb, mutton and so on. The important thing to do is to taste the marinate in order to make sure it tastes good.

Boneless Chicken - 400gm

Part1

Dried Red Chillies - abt160 gm
Onion (Red) - abt 60 gm
Garlic - abt 60 gm
Galangal - abt 40 gm (Galangal is a type of ginger and it gives a smell similar to that of an unripe mango)
Lemon grass - a handful
Tamarind water - abt 8-10 tsp (Soak the pulp for a while in water and squeeze to get the tamarind water )
Drid Prawns (small ones) - 6-7 tsp
Salt - as required
Sugar - as required

Part2
Oil - abt 200 ml
Honey - 2 Tbsp (Use natural honey as it makes a lot of difference)

Marintaer the boneless chicken with the ingredients listed in Part 1 and keep in a fridge overnight, covered

Place the boneless chicken on sticks and barbeque by applying the mixture of Part 2 from time to time till the chicken is cooked.

Karimeen (Pearl Spot Fish) Pollichathu

Karimeen (Pearl Spot Fish) Pollichathu

Karimeen (Pearl Spot Fish) - 3

***Clean this with salt and vinegar first and then clean again with flour to get rid of all impurities

Heat Oil (3-4 Tbsp) in a non stick pan.

Onion - 3/4 kg
Garlic -  a cup
Ginger - 1/2 to 3/4 cup
Green Chillies - accordingly
Curry Leaves - 1 stalk

Saute the above

Tomato -  4 to 5 medium sized ones

Add tomato the the pan

Tumeric - 1 to 3 tsp
Chilli powder - to color if you are using lots of green chillies. Otherwise, add 1 Tbsp and check if you need more
Black Pepper - as required

Add the above 3 spices and mix well.

Add Salt - as required

If you feel the mixture is not sour enough, you can add a little vinegar as well.

Once the masala is well cooked, turn off the heat.

Now, you need to wrap the masala and the karimeen (pearl spot fish) in banana leaves. Take one banana leaf for one karimeen (pearl spot fish).

First, slightly heat the banana leaf on medium heat on both sides so that it will not tear when you wrap the fish.

Place the masala first, then place the karimeen on top and then add more masala to the top.

Wrap this and tie it with a string

Cook this covered on a non stick pan till the fish is cook. You will need to turn the wrap over halfway in order to fry both sides well.

If you have a mud pot, you should use it instead. It will add to the taste manifold.

Coconut Cup Cake

Coconut CupCake

Coconut Cake Batter

All purpose flour - 2 cups
Baking Powder - 2.5 Tsp
Salt - to taste
Shredded Coconut - 2/3 cup
Unsweetened Coconut Milk - 1 cup
Vanilla Extract - 2 Tsp
Unsalted Butter - 1 cup
Granulated Sugar  - 1 3/4 cup
Eggs - 2 Large
Egg White -  2 Large

Pre Heat Oven - 350 Deg F

Combine - Flour , Baking Powder, Salt and Shredded Coconut

Combine - Coconut Milk and Vanilla Extract in a seperate bowl

Cream butter till smooth in a electric mixer for about a minute (make sure your butter is at room temperature). Then add in the sugar bit by bit to the bowl. Ensure that all the sugar is creamed till dissolved.

Add Eggs and Egg Whites one at a time. Make sure each egg is fully whisked into the mixture before adding in the next one.

Add in a portion of the flour and then add in a portion of the milk-vanilla mixture. Alternate until they are fully mixed in. Make sure you turn the electric mixer to low before adding.

Stir lightly to ensure that you have a well balanced mixture.

Line the cupcake pan  with cup cake liners. Put the batter in upto 2/3 full.

Bake for min 20 minutes. Once done,heck to see if it is done by pricking the middle with a toothpick. The middle should also bounce back when you lightly touch it with your finger tips.

Keep it aside to cool

Butter Meringue Frosting

Egg Whites - 4 Large
Granulated Sugar - 1 Cup
Salt - to taste
Unsalted Butter - 1 2/3 Cup
Coconut Extract - 1 1/2 Tsp

Combine Egg Whites, Salt and Sugar in an electric mixer.

Place a bowl over simmering water and heat the mixture till it becomes smooth and silky. Make sure you whisk it continuously for about 3 minutes minimum.

Electric Mix the mixture on medium high speed again for about 5 minutes minimum till you get a nice meringue froth.
Now the mixture should reach the room temperature.

Add butter on medium speed bit by bit.

Finally add in the coconut extract and blend the mixture for about 2 to 3 minutes

Your Meringue is now ready to be piped on top of your coconut  cup cake.

Top the meringue with shredded coconut and cherry

Adapted from BakingPan

Net Pancake (Valappam)

I love this snack

Eggs - 5
Sugar - 1 cup (add more if you need)

Beat the mixture till all the sugar dissolves and it becomes light and frothy. You should lots of bubbles

Salt - 1 to 2 pinch
Ground Cardamom - 1/2 tsp
Baking Powder - 1/2 tsp

Add the above to the egg mixture and beat well

Fold in flour to the mixture bit by bit (1 tbsp at a time) till the mixture becomes a nice consistency.

The mixture should not be too thick or too runny.

Prepare your mould

If you have a small tube funnel use it. If not you can make a small hole in your egg shell.

Heat enough oil in a pan to deep fry the Net Pancake. 2 Cups should be sufficient. The amount will depend on your pan as well.

Once the oil is hot, pou the mixture into your mould and let it flow into the oil in a small circular motion. Be sure to keep your mould close to the oil as you pour. Otherwise, your net will become very thin.

Once the pancake browns on one side, turn over and brown the other side.

Once done, keep the net pancake on a kitchen roll to draw out excess oil.

You can serve hot. This pancake will last 2-3 days.

Spicy Prawn and Pineapple Salad

Prawns - 6 (cut in small pieces)

Broccoli - few sprouts (maintain their shape)
Baby corns - 3 or 4
Carrots - 1 (cut in round shapes)
Bak Choy - 2 or 3 leaves ( break into a few pieces) (Use any other green leafy vegetable if you do not have bak choy)
Cauliflower - few sprouts (maintain their shape)

Pineapple - 3-4 slices (cut in round shapes and remove the middle)

Marinate

In a blender, place

onion - 1 small
garlic - 1
pepper - to taste
salt - to taste
pineapple - 1 slice
chilli - 1 small
coriander leaves - 2-3 strands
tumeric - a pinch
dried thyme - a pinch
dried rosemary - a pinch
lemon rind - a little
lemon juice - a little

Blend the above and taste. If you need more spice or tanginess, add the needful accordingly.

Marinate the prawns for about 30 minutes. (Do not use all as you need to cook the vegetables in them as well.)

Once your prawns have sufficiently marinated, fry them till they turn nice pink color.

Keep aside

Start cooking your veggies.

In a pan, heat oil and add all the vegetables and the remaining marinate mix.

Stir fry them well.

Add in the prawns and then add in the remaining slices of pineapples (cut the pineapple into smaller pieces when you add to the pan.)

Note : Do not let the veggies cook too long. You want to still feel their crunchiness when you bite.

Serve Hot with Rice or as an Appetiser

Coconutty Plate

This recipe is mouth watering and a quick fix dessert or snack. You can even keep this as a recipe you ise when you are on diet. Loads of crunch, flavor and fun and takes less than 10 minutes to stir up.

CocoNutty Plate

If you want to use more ingredients than are mentioned here, use fruits and veggies that are crunchy for best effects.

Apple - 1
Pear - 1
Carrot - 1
Roasted almonds - a handful
Roasted Cashews - a handful
Roasted Pistachios - a handful
(I prefer my nuts roasted but unsalted)

Shredded Coconut - a cup

In a pan, saute the shredded coconut with a little oil till it slightly turns color and become slightly crispy.
Keep aside to cool.

Mix this with sugar. (How much will depend on your taste for sweetness).

You should get a nice topping now.

Dice up all your fruits, veggies and nuts and then mix in the roasted sweet coconut.

There, you have a nice and yummy dessert.

Macadamia Nut Coated Chicken with Mango and Pineapple Salsa

From the name of the recipe, you would have realised I didn't name it. This recipe is from the show called Chris Saleems Boho Kitchen. It airs on the channel Food First. I am sharing this here but if you really liked this recipe, you should thank them.

What you need and what you need to do

A chicken breast marinated with salt and pepper.
Keep aside

In a blender, mix macadamia nuts, bread crumbs, pepper, some flour and salt(if you need).

Transfer the blended contents onto a plate

Break an egg on to another plate and beat it slightly

In another plate, keep some flour.

Now, dip your chicken breast into the flour, then the egg and then the blended mixture. Ensure you coat the chicken breast nicely.

In a pan , heat oil and place your chicken breast till the outside browns well.

Then, transfer the chicken breast into a glass dish and place in the oven to finish cooking.

Meanwhile, prepare the mango and pineapple salsa

Mango and Pineapple Salsa

Dice a pience of mango and a pience of pineapple.
Dice a small tomato and onion.
Slit or dice a green chilli.
Add a pinch of cumin powder and pepper
Add coriander leaves and mint leaves as per desire.
Squeeze a little lime juice on top of it and mix he contents well

Once your chicken is done cooking, plate it up and cut your chicken breast into a few chunks and place the mango and pineapple salsa on top of it.

Coffee Pudding




Coffee Pudding

Ingredients
Coffee powder (Instant) - 5 Tbsp
Egg white - 5
Egg Yolk - 5
Condensed Milk - 2 Tin
Milk - 1 1/2 cup
Vanilla Essense - 1 Tbsp

Beat the egg white till fluffy. Keep aside.

In a seperate bowl, beat the egg yolk for 2 mins. Keep aside.

In a glass, mix the coffee powder in a cup of cold water.

In a seperate bowl, mix the egg yolk, condensed milk, milk and the coffee with a beater. Just enough to mix the four ingredients together.

Add the vanilla essense and mix well, slowly.

Grease the cake tin and pour the mixture into the tin.
Add the egg white on top of the mixture, slowly.

Pre-heat the oven 180deg and bake the pudding for 40 mins.

Once done, let the pudding cool and then keep in the refrigerator for 2 hrs or more before serving.

Cheezy Chicken Sticks

Cheezy Chicken Sticks

This menu is for kids and is a snack item. Best served in the evening or packed to go for a quick bite during a tiring outing!

You will need cubes of chicken, cubes of cheese and tootthpicks (washed and dried).

Grind 2 bread pieces to fine crumbs and keep aside.

To marinate, you will need,

shallots / onions (cut into small pieces / ground)
ginger / garlic (optional)
Chilli (optional)
Chilli / tomato sauce (as required by taste)
Pepper (as required by taste)
salt (as required by taste)
one small egg (beaten well)


Mix all ingredients for marinate and knead well. add cubes of chicken and leave aside for 2-5 mins.

Afterwhich, take a toothpick and poke in one cube of chicken, followed by a cube of cheese, followed buy a cube of chicken. You can continue doing so depending of how long your toothpick is.

Now, you will need to roll the ,toothpick on the ground breadcrumbs. Make sure all parts are fully covered.

You will need oil (use sunflower oil for better taste), enough for deep frying.

Heat the Oil for a few mins before placing the cheezy sticks. Deep fry on low heat till golden brown and till the chiken is cooked till tender.

Serving Suggestions
Serve with mayo / tartar / chilli / tomato sauce.

Okra Fries

Okra Fries
You can consider this as a healthy snack item for tea or as a veg item for lunch or dinner.

Okra (ladies finger) - 10 pieces (depending on how much you want)
Slit the okra into two halves. (If the okra is long, cut into two and then slit)
Keep aside.

The ingredients to marinate the okra are as follows.
Cumin powder - 1 tbsp
Chilli powder - 1 tbsp
Pepper - as required
Am chur (dried mango powder) - 1 tbsp
coriander powder - 1/tbsp
Besan powder - 2 tbsp
Salt - to taste
Fenugreek powder - 1/2 tbsp

Mix all the ingredients together well. Make sure you have enough masala at the end enough to marinate the okra well.


You can add more ingredients to make your own okra chips. Some suggestions would be a little lime juice, chilli / tomato sauce, white pepper etc.

Ensure that the okra is all covered well and then leave it aside for an hour or so (as deemed fit) before cooking.

After the okra is set, you can deep fry in oil till golden brown. and serve it hot.

Baked Rice with Hot dog chunks

Baked Rice with Hot dog chunks
Butter - 1/2 cup
shallots - 8 or as requiredm finely chopped
Salt - as required
Pepper - as required
Seasoning - chicken - as required
Rice - long grain or as you like - 1 cup
Water - 2 cups
Celery / mint leaves / any fragrant leaves - finely chopped


Melt the butter over low heat.
Add the shallots, celery and rice to the melted butter and saute till the rice is coated light brownish

Prepare soup while the rice is getting ready.
Add the seasoning, pepper and salt to boiling water.

Pour the cooked rice in a casserole, add cut hot dog chunks and pour the soup over it. Without stirring, cover with an aluminium foil and and bake in the over. Pre-heat the oven at 350 deg and once the over is ready, place the dish into the oven and cook for 30-45 minutes. Ensure that the water is absorbed fully by the rice; but not such that it gets too sticky.

Serve hot.

Gobi Prata (Cauliflower Prata)

Gobi Prata (Cauliflower Prata)
This is one of my favorites and I am sure you will like it too... It is uite simple to make and is also vey filling. You may find making Gobi Prata a little diffivult for the first time, if you have never made any Rotis before. Otherwise, this should be pretty simple.

Ingredients:
Gobi - (Cauliflower) - depending on how many rotis you are making for.
I would suggest taking a cup of cauliflower
Cut them into tiny pieces and keep aside. Make sure you was the cauliflower well.

Now, make the roti.


You will need about 200-300 grm Maida (plain flour) /Atta (Wholemeal flour)
Sieve it with a little salt.
Knead using warm water (hot, if you can handle it - this would make the roti's softer). Then add a little bit of Oil (about 1 tbsp or as you prefer) and knead again.
Ensure that the dough is now soft to touch and is easy to seperate into balls.
Keep aside to settle.

Now, prepare the filling.


Amchur powder - 1 tsp (add more if the taste is not coming as yet as different brands will have different effect)
Jeera (Cumin seeds) - 1 tbsp
Turmeric powder - A pinch
Chilli Powder - 1/2 - 1 tsp
Pepper - if you want
Salt - as required
Lemon Juice - if you prefer a more tangy taste to you filling - 1/2 tsp

In a heated pan, add oil, add jeera and fry till fragrant (usually ready in the instant. Now, add the masalas. This consistes of Turmeric powder, chilli powder, pepper and amchur. Now add in the cauliflower that you had prepared earlier.

Cook for a while and then add in the extras; that would be salt and lemon. Cook well. Taste to see if the cauliflower is cooked. Then keep aside.

Now, roll out the dough. The balls should approximately fit into you palm. Then roll out into small circle. Roll anouther ball, about the same size.

Now, add the filling into the first circle and cover with the second circle. Seal the ends well, with your fingers. There is no need to wet the dough.

Now, roll out the dough with the filling slowly. If the sides come apart, keep sealing them and roll out. Roll till you have a nice circle. Ensure that the dough do not stick to you rolling pin or the rolling pad. Put some flour onto the board before rolling.

Now heat a pan and cook both sides well. Add some ghee if you like the taste of it.

Serve hot.

Serving Suggestions
You may serve this as it is or assis it with some yoghurt.

Orange Refresher

Orange Refresher

As the name suggests, this dessert would refresh every sense in your body!

Orange Jelly - 1 Cup
Whipped Cream (sugar should be sufficient in this. If not add to your preference)- 1 1/2 cup
Orange chunks - 1 cup (peeled and cut into small cubes)
Orange Juice - 1 cup
Choco chips - As required

In a non stick pan, melt the orange jelly in a cup of water.
Add the orange juice and off the stove.

Pour into a glass bowl and let it set in the refrigerator for an hour or so.
Ensure that the jelly is semi-set.

Now break the jelly and add in the whipped cream and mix well.
Add in the choco chips and blend in.
Now add the orange chunks and mix well.

The mixture would be of smooth consistency. Chill the mixture.

Serving Suggestions

Serve cold in a cup with some dressing. Suggestion would be to sprinkle some choco chips and stack some orange chunks at the sides. Also, add in a tsp of orange juice for color.

Uppma - Semolina

Uppma - Semolina
Spicy and filling. You can consider this as a side dish as well as a main dish. Cooking time is hardly more than 5 minutes. This is healthy for a breakfast and will keep you full till lunchtime.

This is a South Indian dish and is vey famous in Kerala for a hearty morning breakfast. It is a comfort food for me and something I usually cook up when I am a tab bit lazy.

Ingredients

Semolina -1 pack
Chilli - as required. If you need more spice, add more. If not 2-3 should be enough. Go for the small chillies as they tend to be tatier and spicier.
Tomato - optional
Curry leaves - 1-2 tbsp
Kaduku (Mustard Seeds) - 2-3 tsp
Uluva (Fenugreek seed) - 1 tsp
Ghee (clarified would be a better option) - 3-4 tbsp
Onions (I prefer shallots) - 1/2 big or 3 shallots
Cashewnut (Optional) - 4-5 pieces chopped
Carrot (baby) (optional) - 4-5 cut in cubes
Hot water - 2 cups

Procedure

Heat Ghee in a non-stick pan.
Add Mustard seeds and curry leaves.
Add chillies and onions and saute till soft.
Add carrots and 1/2 of the chopped cashewnuts and fry till golden.
Add hot water and let it come to boil.
As the water boils, lower the heat to medium and add in the semolina, while stirring constantly.
This makes sure that you will not get any lumps.
How much semolina to add will depend on the situation.
You need to add as much as the water could take.
The consistency should be smooth (not watery and not too hard).
Always ensure that you are stirring constantly.
Off the stove and stirr well.


Serving Suggestions

Granish with the remaining cashew nuts andserve hot.

You will not need any curry to go along with this. A hot cup of tea or coffee would end the meal perfectly.

Baked Vegetables

I just checked my weight today and all is not looking too good. I have gained so much in so little time that I have to blame all the fast food restaurants that are near and dear to my workplace. Since there are not so much Halal healthy choices available, I am left with no choice either. Well, overtime, I should start getting used to waking up early and cooking my own healthy food if I need to get back in shape. Now here is a healthy enough recipe for you...

Baked Vegetables
Sauce
Butter - 2tbsp (margarine if you prefer)
Maida (plain flour) - 2 tbsp
Salt - as required
Black pepper / crushed peppercorns - as you prefer
Milk - 2 cups
Coriander - finely chopped as required

Veggies
1.5 cup mixed veggie (if you are able to mix the veg ourselves, the better. Otherwise, get the frozen mixed veggies sold in the supermarkets.)
0.5 cup grated cheese. (There are so many available that you can make some healthy choices over here too)
Some peppercorns(crushed) - iF you prefer ground black pepper, it should be fine too.
Chilli Flakes (as required) - if you have those packs of chilli flakes, leftover from the pizza party, use them.

Melt the butter in a non stick pan. Add flour and coriander and stir for a while.
Remove. but do not turn off the stove.

Add milk to the pan and beat continuously for a while. Heat again.

Boil the milk mixture and add the salt and pepper.
The sauce is ready when it gives a smooth and consistent look.
Add 1/2 of the cheese and mix.

Boil the mixed veg with salt and stain the water. Return to the pan with the sauce. Mix and add to a baking pan.
Sprinkle the cheese, chilli flakes and pepper to lift the texture as well as to make it more spicy and cheesy.

Pre-heat oven for 18- deg anf bake for 20-25mins. The end produt should be crispy golden and cheezy.

Pasta Frenzy With tomato sauce

Pasta Frenzy : With tomato sauce
3 cups boiled Penne - Depending on your choice, you can choose other pasta. I personally prefer penne :D

Tomato puree - 1 cup
Capsicum - 2-3 thinly sliced (optional)
Milk - 1 cup
Cream - 1/2 cup
Garlic -crushed, 2-3tsp
Pepper - as you require
Oregano - Depending on taste. I'd suggest you add about a tsp.
Salt - To taste
Oil - as required (do not add too much, a few tsps should be enough)

Heat oil in a non stick pan and add 1/s tsp of garlic. Saute and add the boiled pasta. Saute for 2-3 minuts and add some pepper and about 1/2 tsp Oregano.
Mix well and when you see that the pasta is well covered, remove from heat and keep in a seperate plate.

Heat oil. Add remaining garlic. Saute and add tomato puree and cook till the oil seperates and add remaining pepper, oregano and salt.

Mix well and add the pasta that you kept aside earlier.

This is almost done. When you are ready to serve, add in the capsicum, milk and cream and heat till you see the milk boiling. If you feel that the milk and cream had shrunk and is thick, you may stirr in some water to losen it.

There you have it... The pasta Frenzy !

Chilli Cottage Cheese (Spicy Paneer)

Chilli Cottage Cheese (Spicy Paneer)
Hmm.... This is yummy! You can eat it as it is or mix it with roti's or rice or bread.
the best part is that you can add you own feel to it everytime you make it.

Cut the cottage cheese in different shapes,
Vary the amoount of sauces and sugar you use to get a different taste,
Decorate it with ingredients that are not mentioned here but you love anyway!

Cornflour - 1.5Tbsp
Flour - same as cornflour
Salt -To taste
Cottage Cheese 150 grms
Tomato Sauce - depends on your taste, for me, I'll take 2 tbsp initially and add on for more taste, if needed
Chilli Sauce - depends on your taste and the spiciness of the chilli sauce you use. I'll take 1 tbsp
Soy Sauce - Be on the safe side and take 2 tbsp and add on if you need more color or taste
Chillies (green / red) - 3-5 depending on the spiciness of the chillies
Garlic - optional and a pinchfull
Capsicum - as many as you like, don't overdo it though!
Vinegar - 1/2 tbsp
Sugar - to taste
Pepper - to taste
Water - 3-4tbsp

Mix first three ingredients together with water. This is to coat the cottage cheese. So make sure that the batter does not turn too watery or too thick.

ut the cottage cheese in shapes you like. The size should be bite sized. Coat it with the batter prepared earlier and deep fry thill golden brown.'

Keep aside

In a seperate pan, heat oil (as required) and fry the chillies and the garlic. Toss in the capsicum.

Add a pich of salt, pepper and sugar. Top it up with the sauces and vinegar.

Add in the cottage cheese to mix with the sauces.

Add in some coriander leaves for the color and the aroma.

Serve hot.

Veg and Non Veg Spring Rolls

Spring Rolls
Depending on your taste, you can either make a veg spring roll or a non-veg spring roll.

First, note the ingredients to make the wrap.

Spring Roll Wrap
Flour - 1 cup
Corn flour - 1/2 cup
Oil - as required
Salt - as required
Cold water - as required

To prepare the wrapper,
Sift the flours and salt together.
Add oil and water to knead the dough.
The end result should be smooth and slightly elastic.

Keep aside, covered, for 15-30 mins.

Make small balls and roll into circles.

Heat a pan and roast the circles for 1-2 secs on each side

Do the same for all balls and keep aside, covered with a moist cloth, while you prepare the fillings.

Non-Veg Filling for the spring rolls
Chicken - cut thinly into small strips.
Depending on the rolls. For the above measuring of wrap, you will need a cup of chicken

Onion - 1
chillies - 3-5 as per the spiciness of the chillies
Garlic - 2 cut thinly as the chicken
Ginger - optional
Pepper - as required
Salt - as required
Oil - as required

To prepare the filling,
Marinate the chicken strips with pepper, salt and little oil.
Keep aside.

Heat oil in pan.
Add in the onions and saute till soft
Add garlic and ginger. Saute till light brown.

Add in the marinated chicken strips.

Cook till ready.

Veg filling for Spring Rolls
Onion - 1
Beans - depending on the size and you liking. i'd take 5
Bean sprouts - To give that chinese taste if you like
Carrot - depending on your liking
Cabbage - if you like.
Capsicum - hmm... this one is not optional as it helps to distinguish the veggie taste.
white pepper and black pepper - as you like
Salt - as required
Sugar - as required (optional)
Soy sauce - as required
Oil - as required

Note : Actually the different veggies add different tastes and texture when you bite into the spring rolls. And hence, I strongly recommend that you choose the veggies to your liking and not strictly as stated here.

To prepare the filling,
Heat oil in a pan,
Add onion and cook till soft.
Add veggies and took till it is not raw and not overcooked.
Add the capcisum as well.
Add the peppers, salt, sugar and soy sauce.

Now there you go!

How to wrap spring rolls

The wrapping part is tricky. I bet you will get it right from the second on onwards.

You will have to cut the circles into squares, first.
Put in the filling; not too much, not too little.
Cover from each side and the bottom and then do a roll.
Take it up with your hands and then seal the edges on the top.
To seal, you can actually use cornflour paste (1tsp cornflour dissolved in 1tsp flour).

Now you can keep this in the fridge / chiller, covered in clingfilm, till you are ready to cook.

Serving Suggestions

Deep fry till golden brown and serve hot for tea/coffee with chilli / tomato sauce.

How you want to garnish is up to you :D

Prawn in sultry garlic sauce

Prawn in sultry garlic sauce

Prawn - big not jumbo - 6-8 pieces or as much as you require
Garlic - 2-3 tbsp
Pepper - 2-3 tbsp
tomato sauce - 1-2 tbsp
sugar - 1 pinch
salt - as required
cornflour - 1-2 tbsp

Marinate the prawn for 30 mins with the following.
Salt, sugar, pepper and cornflour
Add lemon juice if you prefer but not required.

After 30 mins, fry the prawn in a pan and keep aside. Take care not to poru the entire thing as you need the remaining marinate sauce for the sauce.

In the same pan, remove the excess oil. You will need only 2-3 tbsp of oil.
Add garlic paste and saute till golden brown.
Add in the tomato sauce and pepper.
Add in the marinate, which is leftover after adding a little bit of water and mixing well.

Now, add in the prawn and mix well.

The prawn in sultry bgarlic sauce is ready!

Serving Suggestions

You can eat it as a snack or with sides such as rotis / bread, ghee rice etc.

Chicken Roast

Chicken Roast
Chicken -1kg
Turmeric powder - as required
Salt - as required

Mix the above and marinate for about 30 minutes to 1 hr

onion - 5
Tomato - 5
chilies - as required (I would use 5-6 small green chillies)
water - 2 cups

Bring to boil and add the marinate chicken in the above and cook till approximately dry.

Chilli Powder - 1 tsp
salt - as required (and if required)
pepper - as required
Lime - 1/2 slice

Add to above to the cooked chicken and mix well. Add oil and mix well for 2-3 mintues.

Serving Suggestions

Garnish with coriander leaves and serve hot.

This curry can be served with Ghee rice or any rotis such as Chapati/ Puri

Smoked Lamb Cubes

Smoked Lamb Cubes

Cooking takes about 30 minutes. Marinate for about 1.5hrs minimum for better taste.,

You will need 1/2 kg of lamb. Cut them into small cubes or chunks as you would prefer. Wash them well and get ready to marinate.

To marinate, you will need the following:
Ginger and garlic paste - about 2tbsp
Lemon Juice - 1-2 tsp
Vinegar - 1-2tsp or as much sourness as your prefer.
Chilli Powder - 1 1/2 tsp
Salt - to taste
Chat masala - a pinch

Marinate for 1-1.5 hrs or overnight. You need ot do this in order for the lamb pieces to accummulate and fully give it the flavor.

Once you are ready to cook, put the marinated lamb pieces into a pressure cooker and cook on low heat. Wait for a whistle and then simmer open till the liquid becomes less.

Note: there is no need to add any oil while cooking.

Once the meat is cooked, you need to smoke them. You decide how you want to do it. You can do it the traditional smoking way or you can just use your stove. Just place a grill over your stove and place the lamb cubes or chunks on it and smoke on low flame. Use tongs to ensure that the lamb cubes or chunks are smoked all over evenly.

Serving Suggestions

Serve it hot, with roti, bread or even rice. You can even have it on its own.

So have friends over and have a blast! Try out the recipe and send us your comments on how it was. Do not forget to send us your own entries if you want them to be featured here.

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