Month: November 2016

POTATO COCONUT SALAD

Calin's Kitchen Leave a comment

Potato for some is a misconception that it makes you fat.Of course if you are taking potato

mixed with butter(potato mash),french fries,fried potatoes will definitely play the role of

making you fat.People who want to gain weight can opt for food like that.It is always

important to take food according to your own body structure and requirements.

Potato is one of the common and important food which carry a wealth of health benefits.

This seems to be a staple diet for many around the planet.The research so far shows that

potato helps to reduce cholesterol,boost heart health,immunity,eye health,skin and many

more healthy facts.Potato is a storehouse for energy,minerals and vitamins .Potatoes store

70-80 percent of water content of it weight,so regular intake of this vegetable,ensures you

with a good supply of water and ions in the body.whew..!

Now for the simple recipe.(no butter/oil)

Ingredients

200-250 gm boiled potatoes

2 green chillies chopped

3-4 stalks of spring onions chopped fine

3/4 cup coconut grated

1 tsp.chilli flakes

1/4 tsp.pepper powder

a pinch of nutmeg grated

juice of 1 lemon or 1 tsp.amchur powder(dry mango powder)

salt to taste

Method

Mix all these together .Do not mash well.Break the potatoes with your fingers.This can be

served with any meal.Good for a wrap,nuggets,or filling for samosas,or toasted

sandwiches

Advertisement

TAMARIND RICE

Calin's Kitchen Leave a comment

This is another addition to the list of variety rice and lunch box category.

In early days people who did not have the facility to store left over rice,found this recipe to

keep rice good,and the recipe was different.Here i give you a recipe for the tangy taste

lovers ,an easy method to make it .It can be served with chips,raita or pickle.

Ingredients

1 cup cooked basmati or any rice

few peanuts or cashewnuts

2 green chillies

1/2 lemon sized tamarind

1 tsp cummin seeds

1 tsp coriander

10 grains of fenugreek seeds(do not add more ,it will get bitter)

curry leaves

2 tblsp.sesame/gingelly oil

salt to taste

few peppercorns

1/4 tsp mustard seeds

2-3 pips garlic chopped

2-3 dry red chillies

a pinch of asafoetida

2 tsp jaggery mixed in a little water

salt to taste

Method

Roast the bold listed  except for green chilli in a little oil for 1 minute, and grind to a

coarse paste with the green chilli.Set aside.

Heat oil in another wok,add mustard seeds, garlic,cashewnuts,asafoetida,

red chillies,peppercorns and saute for 1 minute.Next add the ground paste,then the

jaggery water. Check for salt.Finally add rice and mix well.

Garnish with fried curry leaves if you like.

Note:If you like morre spice you can add to the green chillies or add red chilli powder,when

adding the ground paste

 

 

HEALTHY VEGETABLE CHUTNEYS

Calin's Kitchen Leave a comment

Today i would like to share with you a few chutneys ,with vegetables. Any hotels or

restaurants  would serve you with coconut chutney,tomato chutney ,coriander

chutney and sambhar with dosai or iddli ,or any other rotis,which is also good.But it is

too good and healthy if you could transform a vegetable into a chutney.Children who  are

choosy with vegetables,can be given a cheat treat with these healthy chutneys.

Well i’m gonna give a few recipes i have tried ,so do try and send me your comments.

 Carrot’n’Tomato chutney.

2 carrots

2 tomatoes

small piece ginger

1/2 tsp-1tsp.chilli powder

1/2 tsp jaggery

salt to taste

1/4 tsp pepper powder (optional)

1/4 tsp.cummin powder(optional)

Method

Grind the carrots,tomatoes,and ginger to a paste.

Heat oil.Add mustard seeds,dry chillies and curry leaves.

Next add rest of the ingredients and cook till its thick and you see oil coming out ,for

10 minutes on a slow fire.Its ready to serve now.

Root vegetables like radish and beetroot also can be made the same way.

fotorcreated

 

Ridge Gourd ,chow chow ,Banana stem,White pumpkin,Bottle gourd ,Brinjal,Snake

gourd can be made  by this same method and ingredients.Peels of vegetables like ridge

gourd can be used to make this chutney and its my favourite too..

Lets get into the recipe.

Ingredients

Any vegetable listed above chopped 100 gm

6-8 red dry chillies

1 tblsp.urad dal(ulundu)

1 tblsp.bengal gram dal or tuvar dal

1 tblsp coriander seeds

1 tsp.cummin seeds

1/2 tsp pepper

a small piece of tamarind

1 tsp.jaggery or sugar

a pinch of asafoetida

salt to taste

For tempering

oil,mustard seeds,curry leaves.1-2 dry chillies

Heat a tblsp of oil and saute the vegetable till soft,and set aside.

In the same pan,roast the rest of the ingredients till urad dal looks brown.

Then add tamarind and saute for 2 minutes.

Powder the spices,then put in the sauteed vegetable,and grind to a coarse paste.

Temper with mustard seeds and curry  leaves and cook for 2-3 minutes.

 

Will be posting few more interesting  chutneys soon.

 

 

 

FLOURLESS DOUBLE CHOCOLATE CAKE

Calin's Kitchen Leave a comment

Flourless cake is a delight,for gluten caring

people,and this awesome recipe is absolutely

gluten free.

You could  serve it plain with a blob of ice

cream or fresh cream without the chocolate

topping if you prefer.

Once in a while indulgence  is no sin at all.!

As the baking process takes about 2 hours on a

slow oven(in a water bath) ,it is best to bake

the day before ,and refridgerate before adding

the toppings.The mixing is very simple ,and

even a beginner can try a hand at this..(by

following the rules)

Let’s get into the recipe now

Ingredients for the cake

5 eggs

8 oz.dark chocolate

7 oz. melted butter

8 oz.sugar

Melt the chocolate in a double boiler (bain-

marie).

Don’t let the vessel containing the chocolate

come in contact with the water as the chocolate

will tend to turn bitter.

Once the chocolate is warm ,add the rest of the

ingredients  and beat ,till the mixture glossy

and well blended.

Pour into a cake tin(with parchment /butter

paper at the bottom only).Grease the sides.

Keep this tin in a another bigger tray with

water   covering 1/3 of the cake tin (check

water level after an hour and  fill if needed).

Bake in a slow oven 160 degrees for 2 hours.

For the Milk Chocolate Ganache

You could use dark chocolate too.

Ingredients

1 cup fresh cream

150 gms of chocolate

1-2 tblsp.of rum or brandy

2 tsp corn syrup or liquid glucose(optional)

Heat the cream ,and add to the chocolate ,and

mix well .Add the liquor and mix well.

Pour over cake.Allow to set.

Decorate with chocolate and fresh strawberry or cherries,or any type of berries you like.

Note.After refridgerating the cake(before

you add toppings) take care when you

remove the cake from the pan.

Slight heating at the bottom and sides is

required to loosen the cake.You could use a

blowtorch ,or heat slightly on the stove.

The photo shows a marble effect .I made a

fresh cream coat and then poured the ganache.

You can directly pour the ganache without any

fresh cream coat.

 

 

 

 

 

 

 

ALMOND EGG BURFI

Calin's Kitchen Leave a comment

Egg burfi or fudge ..what ?Does this question flicker in your mind?Yes ..it was my query too

Well, i came across this recipe,tried it and it was more like cake and a little of fudge.It is a

traditional recipe ,and i think it’s more Asian.Anyway ,it tasted awesome (no taste of egg).

First hand at this sweet…. !Thought to share my delight!

INGREDIENTS

1 cup almonds ground with milk to a thick paste.

6 egg whites

175 gm sugar

200 gm mawa /khoya/kova (unsweetened)

75 gm ghee

a few saffron strands crushed in milk(optional)

or 1/4 tsp.cardamon powder

few almonds or nuts to garnish.

METHOD

Note: The eggs should not be made frothy ,only stirring is required till sugar dissolves and

the mixture is white.The traditional method is to mix with your hand.

Add the eggs and sugar and mix till the sugar dissolves.Crumble the mawa,and add to the

egg mix.Beat well with the rest of the ingredients.

Now heat this mixture on moderate heat till it is lightly thick.

Pour into a greased tin , garnish with nuts and bake in a moderate oven for 175-160

degrees .for 30-35 minutes or until it is golden brown.

This can be stored in the fridge for a month.

 

 

 

 

 

ROAST MUTTON CURRY

Calin's Kitchen Leave a comment

This curry was an innovation prepared in a hurry,while held up in some other work had to prepare dinner very soon,could not thinking of chopping onions ,and the rest of it.

This title  is also by me,because i cooked the meat and rest in the oil ,not adding water .

For the recipe now.

INGREDIENTS

500 gm mutton or lamb

2 big onions 

3 tomatoes

5-6 pips garlic

1 inch piece ginger

1.5 tsp chilli powder

1 tsp cummin seed powder

1 tps garam masala powder

1/2 tsp pepper corns

3-4 tblsp.grated coconut

1 tsp.fennel seeds

1-2 potato cut into four (optional)

curry leaves for garnishing

salt to taste.

4 tblsp oil /ghee

1/2 tsp Kashmiri chilli powder

1/4 tsp cinammon powder

METHOD

Add the oil ,mutton ,Kashmiri chilli powder,cinammon powder,and cook in a pressure cooker for three whistles.

Grind the bold listed,till the steam escapes in the pressure cooker,saute the ground paste in a little oil with salt.

Once the steam is released on its own,add this paste mixture to the pressure cooker mix.

Stir well,add potato and pressure cook again for another 3 whistles.

Garnish with curry leaves

Good combination for all types of rotis.Can be served with rice too.

NOTE:This can be tried with roasted or grilled chicken.

 

 

 

ZUCCHINI AND CHEESE MUFFINS

Calin's Kitchen Leave a comment

Zucchini a low calorie vegetable ,which contains no saturated fats or cholesterol,rich in nutrients is good for those who are on the weight reduction process.Zucchini or courgette is to be included in the antioxidant list,having high source of potassium,thus helping in  reducing blood pressure and good for heart.To add to its benefits ,Folates which is good for pregnancy is also found in moderate amounts.The golden yellow type of zucchini  has antioxidants like carotenes,lutein…which remove harmful radicals from the body.I have only given you a dot of an explanation of the zucchini.Do find more about this vegetable and enjoy its benefits!

This is a very easy try for breakfast,one pot mix,and if you have a food processor its made at a click of a button!So now let’s get into the recipe

INGREDIENTS

1 yellow zucchini (100gm) (yellow ones retain color even after cooking)

1-2 eggs

1 cup milk

75-100 gm any cheese you like(even cottage cheese is fine)

1 tsp.pepper powder

1/4 tsp of thyme

1/2 capsicum chopped

3 cups flour sieved with 2tsps.baking powder

2-3 tblsp.olive oil

1/2 cup spring onions or 1 onion chopped

1 tsp.salt

METHOD

Grate the zucchini which the skin on .Beat eggs lightly and mix all the ingredients together and pour into greased muffin tins(do not use paper cups to line).Bake in a moderate oven(180 degrees) for 30-35 mins.

If using food processor,put the zucchini first and rest next and click on …Pour into muffin moulds and bake.

yellow-zucchini

 

 

 

MORINGA/DRUMSTICK KOLUKATTAI

Calin's Kitchen 1 Comment

This is a dumpling served at breakfast or as a snack .These type of kolukattai or dumplings

famous in the South Asian cuisine,can be made savoury and sweet too.Most kids love the

sweet dumplings.This recipe i’m going to share is, a  very healthy one.I would like to share

a few  notes on this miracle leaf.

Moringa or the Murungai keerai(tamil) is rich in antioxidants,Omega 3 fatty acids,and  has

high  alkalizing and purifying benefits.Moringa helps maintain skin,hair,eyes ,and overall

health.Moringa has 3 times iron of spinach .Including this in your diet will positively bring

changes you could clearly feel and see.You can include in soups,curries,chappathis , or a

side dish for rice.Will be posting more on this later.

For the recipe now

INGREDIENTS

1 cup rice flour

1.5 cup water

1/2 cup moringa leaves

2 dry chillies

1/2 tsp.mustard seeds

1/4 tsp.cummin seeds

21 tblsp.bengal gram dal.

a pinch of asafoetida

1/2 cup coconut

2 green chillies chopped

2 tblsp oil

salt to taste

METHOD

Heat oil in a pan.Add mustard seeds,cummin seeds,dry chillies,asafoetida,gram dal ,and

half of the leaves ,salt and water .Allow the water to boil.Then slowly add the rice flour and

cook for 2 minutes.Add coconut ,and the rest of the leaves and mix well.

Make dumpling by slightly pressing a little dough in your palm with your fingers.(like

.clasping).Steam for 10 minutes or till done.Serve with hot tomato chutney or sauce.

Nourishing and good for snack boxes ,breakfast,and a quick gulp down meal for those who

are too busy to sit for breakfast.

 

 

 

BUTTERSCOTCH PUDDING

Calin's Kitchen 1 Comment

This is an awesome dessert which could be made eggless too.I have shared the eggless

version before.. BASIC BLACMANGE WITH VARIATIONS (EGGLESS) .Now i would like to

share the egg version.Another note ,i would like to make is, try your best to use the brown

sugar, if not available use the white sugar but, make sure you caramelise to get a nice

brown  butterscotchy look.When praline is topped while serving it is surely a delight!

Okay!Now for the recipe

img_0050

Ingredients

2.5 tblsp.butter (salted or unsalted)

3/4 -1 cup brown sugar

3 eggs (yolks and whites separated)

3.5 tsps geletine mixed in half cup hot water

3 cups milk

1-2 tblsp brandy (optional)

Heat butter and sugar in a saucepan on medium flame.Do not stir (let the butter melt and

the mixture change color).Then mix gently to get the syrupy look.Remove from fire.

Beat the egg yolks slightly and add to the milk.Mix well.Add to the caramelised

mixture.Next add the gelletine mix,and keep cooking on a very slow fire,till you get a light

custard texture.(not thick).(patience needed).Add brandy.

In the meantime,beat egg whites to a stiff froth.Fold in to the custard mixture (a little

warm is fine)when cool and refridgerate till its set.

Serve with praline.

Tip.You could make a trifle pudding with a piece of cake at the bottom,and this pudding on

top with chocolate drizzle and praline will be another delight

 

 

 

SEMOLINA BREAKFAST DISHES

Calin's Kitchen Leave a comment

Today i want to share with you breakfast dishes with semolina/rawa/sooji/rulang.

These type of dishes are very light and cholesterol free.Semolina a power grain , from

durum wheat is very high in protein,no saturated fats  is a good breakfast  taken in any

form .Mostly Indian homes ,are veteran hands at this breakfast,but still some don’t get

the swelled  up soft texture.So i thought to share this familiar recipe with ,those of you

who don’t know to make these semolina/rawa dishes.

Here i would like to give you three types of breakfast dishes.

img_0039

UPPUMA

Ingredients

1 cup good quality roasted rawa

2.5 cups hot boiling water

1 onion or 10 small red onions(i prefer the small onions)

2 green chillies chopped

small piece ginger chopped

3/4 tsp.mustard seeds

1/2 tsp.gram dal (optional)

10-12 cashewnuts

curry leaves

3-4 tblsp.of oil/ghee

Heat  a wok ,add oil .When hot,add the mustard seeds and curry leaves.

Next add the cut onions,ginger,green chillies,gram dal/cashewnuts and saute till onion is

pink.Now add the rawa and mix for 5 minutes (Note:if you are using unroasted rawa

roast for a further 5 minutes).Lower the flame,add salt and water.Cover and  cook on a

slow fire for 5 minutes or till you see the rawa swell up.Remove cover.Increase the flame

and keep stiiring well without any lumps.  Serve with coconut chutney.Can be served with

sambhar too.Well i like it with sugar and banana….!

img_0043

2.This has the taste of pulao ,and made with vegetables…

Rawa Bhath

Ingredients

1 cup roasted semolina/rawa

2.5 cups hot water

1 tblsp.ginger -garlic paste

1 onion chopped fine

1 carrot chopped

6-7 beans chopped

2 green chillies chopped

1 tomato chopped fine

few mint leaves

1/2 tsp.cummin powder

1/2 tsp.chilli powder

3/4 tsp.garam masala powder

1/2 tsp saunf (fennel seeds)

1/4 tsp turmeric

salt to taste

few cashewnuts

Ghee/oil 1/4 cup

Heat ghee in a wok ,add saunf and onions with salt.Next add tomatoes,ginger-garlic paste

and the vegetables and cook well for about 7-8 minutes.Next add all the spices and the

rawa and mix well.Add hot water ,and cook the same way as for uppuma.

This can be served with raita or coconut chutney.

3.Rawa Ven Pongal (photo to be uploaded )

1 cup roasted rawa/semolina

1/2 cup moong dal (pasi payuru/green gram dal)

1-2 green chillies

2 tsp pepper

1 inch piece ginger

3 tsp cummin seeds

curry leaves

2 dry chillies

1/2 tsp.mustard seeds

a pinch of asoefoetida

1/2 tsp ulundu (optional)

salt to taste

Ghee

First coarsely grind the bold listed.

Heat oil in a wok,add the mustard seeds,dry chillies.asafoetida and ulundu.

Now add the coarse ground mixture,the rawa,the cooked dal and the water with salt.

Same as for cooking uppuma.This can be served with sambhar and chutney or only

chutney too.

Variations:You could add only boiled green peas ,or any type of peas and make like for

bhath.

GOAT LIVER MASALA

Calin's Kitchen Leave a comment

Lamb liver ,is considered be rich in iron and vitamin A and loads of  VitaminB

particularly Vitami B12. So,here’s a lovely recipe for  liver masala..To be served with any

type of rotis or flatbread. Rice like yellow rice ,pulao are a good combination to serve with

this masala

For the recipe.

Ingredients

500 gm liver

1 tblsp.curd

10-15 small red onions

3 tomatoes

few fennel leaves

few mint leaves

1/4 Coconut cut into small pieces

1/2 tsp.turmeric

1 drumstick cut  into 1″pieces

2 potatoes

1/4 cup vinegar

7-8 dry red chillies

2 tblsp.whole coriander

1 tblsp cummin seeds

1 tsp.peppercorns

2 inch piece cinammon

4-5 cloves

1 tsp.chilli powder

2 tsp.garam masala powder

2 green chillies cut

2 tsp fenugreek seeds

3-4 tblsp gingelly oil/coconut oil

1/2 onion vadam.(fried onion balls)or chopped onion

few curry leaves

salt to taste

1 tblsp.grated jaggery (this is added to neutralise the acidity in tomatoes)

Method

Wash the liver well and soak in curd and 1/2 cup water,foe a few minutes.

Dry roast the bold listed and grind to a coarse powder.

Heat a tblsp. of oil and fry the small onions ,garlic,cut tomatoes , mint ,fennel leaves, and

coconut pieces with salt, till the onions are translucent and the tomatoes turn soft.

Grind this to a paste.

Drain out the curd water from the liver and wash again.Mix in the coarse ground powder

and turmeric and set aside.

Heat the rest of the oil ,add the onion vadam or cut  onions and fry for a minute.

Add the liver pieces and cook for 5 minutes.

Next add the onion tomato paste and the rest of the spices,and ingredients.

Add water to the required consistency.Cook till meat and potatoes are done.

Garnish with curry leaves.

 

 

 

 

 

WHEAT FLOUR PAROTTA

Calin's Kitchen 1 Comment

Parottas  are usually  layered flat bread ,and is served in all parts of India,whether it’s

a street food stall,restaurant,or five star hotels.This particular flat bread is served in many

ways in many parts of India.In Kerala it’s the Malabar  parotta.Mughlai and Laccha paratha

from Northern India.In Pondicherry  small sized parottas are fried in ghee and served in

banana leaf..Wow !that was really amazing(sorry if you are on a diet).Well,there are days

when those who diet too, crave to eat food like this.(experience speaks ….).

I tried this not so heavy,tasty and crunchy ( trust me..you can eat just like that) with wheat

flour and only a little maida/white flour.This is not too heavy like the normal parotta,its

not hard when its cool.You needn’t pull it apart.(That’s why its soaked in kormas and

eaten)This can be eaten with a snap of two fingers.Kothu Parottas are made with thin

strips of parottas ,vegetables,chicken or any meat you prefer.

Now for the recipe

Ingredients

500 gm wheat flour

5 tblsp.white flour

1 egg

1 tblsp.sugar

1/4 cup curd

1/2 tsp.salt

1 tblsp oil.(to add to the dough)

enough oil or ghee to cook the parottas

To make the dough

Knead all these together with enough water to make a very soft dough. Apply oil on the

dough and  allow to rest for minimum 15 minutes.

(Normal parottas are soaked in oil )

For smearing to get the layers

1/2 cup ghee or butter mixed with 2 tsp.rice flour.

Set this aside and now separate the dough into portions you prefer.

Method to roll 

Keep a little white flour in a separate bowl .Just dab a little flour and roll into a nice circle.

Apply the ghee -rice flour mixture all over on one side.Roll in, the circled dough to a long

roll. Apply some more ghee (use a brush) on the roll (as the ghee smeared part will be

inside).Now roll this like a wheel.(you will be able to see the layers).

Lightly roll it out thin (not very thin).

Use a shallow pan  to make these parottas.Heat two tblsp.oil and cook till done on both

sides.Put it on a plate and puff up the layers by beating on the sides of the parottas.

For a rich lovely taste make this with ghee or butter.You can use any choice of your oil too.

A  matching curry or korma to serve with will be an awesome meal.

BROWNIE BAKED ALASKA

Calin's Kitchen Leave a comment

Alaskan desserts are old fashioned desserts,originating from New York.

This has a cake base ,topped with ice cream,and a meringue to crown this lovely dessert.

You can use any cake ,or ice cream flavor.The basic dessert has a vanilla sponge,and vanilla

ice cream.You could innovate your layers of ice cream,and cake.

Today i want to share with you a brownie based Alaskan dessert.

Ingredients

A thin slice of brownie  ( Triple Chocolate Fudge Brownies(Flourless))

500 ml of chocolate ice cream

500 ml of pistachio or vanilla ice cream

2-3 tblsp rum ,sherry,or brandy(optional)

Method

Line a round tin,or a springform pan with parchment paper.

Place the cake at the bottom,and drizzle the liquor over the cake.

Layer the ice cream alternatively  over the base.

Place another piece of parchment paper or foil on the ice cream,and freeze for

minimum 2 hours.The ice cream should be hard ,to withstand the heat while in the oven

after you put on the meringue.

Now for the meringue

4 egg whites

2-3 tblsp.sugar.

Brandy to flambe(optional)

Beat the egg whites till stiff .Add sugar and beat till glossy

Remove cake from  the freezer .Remove the paper and carefully transfer it to a serving

tray.Cover the cake with the meringue and quickly bake in a very hot oven for 4-5

minutes.(200 degrees)or untill the meringue is brown on top.

Optional flambe method.(picture shows the flambe method)

Heat brandy (not bubbling),and pour over meringue.

Don’t panic if you see flames it will settle down on its own.

You could directly Flambe it ,or bake the meringue light and flambe.

Those who like the blowtorch method can use that.(i don’t advise or like to use for health

reasons).

Try it and rush in your comments or suggestions!

Tip :For those who are not certain with the meringue.Grab a packet of macaroons and

spread it over while serving.

To add to the richness(not calories),drizzle chocolate or caramel sauce…Yumm…!

You can add stewed fruits or nuts while layering the ice cream.

10256581_294106714088242_4547099518991228505_o

 

 

 

MANGO RICE

Calin's Kitchen 2 Comments

This is another addition to the list of variety rice,and a lunch box delight.Made from

grated  raw mango and a south Indian recipe.You can serve this with any curry ,(vegetarian

or non-vegetarian),and a raita!It’s a good quick lunch.

Well for a quick glimpse of the health benefits of raw mango.

Rich in VitaminC,VitaminA,and Vitamin E. Raw mango aids in weight loss(not the ripe

ones,which adds calories).

Raw mango helps to strengthen the immunity system,and to relieve all the waste from

your body.

Raw mango juice with some cummin seeds ,black pepper and salt,is a good drink to

overcome  dehydration.

Now that i have given an outline,let’s get into the recipe.

Ingredients (for 2 cups cooked rice)

2 cups basmati cooked rice.( you can use raw rice ,or any rice you prefer)

1 raw mango grated

1.5 tblsp.of ginger chopped fine

4 green chillies chopped

2-3 dry chillies

1/2 tsp mustard seeds

1/2 tsp.cummin seeds

10-12 peppercorns

10-12 cashewnuts

few curry leaves

a pinch of asafoetida

1/2 tsp cummin powder

1/4 cup coconut (optional)

3-4 tblsp.ghee

salt to taste

Heat the ghee in a wok, add the mustard seeds,asafoetida,red chillies,cummin

seeds,ginger ,green chillies curry leaves.Saute till the cashew turns light brown.

Add the mango, the rice and the rest of the spices, and mix well for 2-3 minutes.If you are

adding coconut,add at this stage .Remove from fire.

Garnish with fried curry leaves for the added aroma and taste!

 

 

 

 

 

 

SWEET ‘N’SOUR CHICKEN

Calin's Kitchen Leave a comment

Sweet and sour chicken recipe from the Chinese kitchens,is usually made with pineapple

or orange.This time i tried it with cherry tomatoes and the taste was equal in comparison

to  the recipe made with pineapple or orange.

Boneless chicken is best suited for this dish. You could use battered fried chicken/boiled

chicken/fried chicken/momos …..The battered ones, top the list of preferances.!

So,let’s get into the recipe!

Ingredients

For the batter

2 eggs

1 tsp chilli powder

2 tblsp.water

1/4 tsp.baking powder

3-4 tblsp flour.

salt to taste.

Oil for frying.

Separate the yolks from the whites.

Beat the whites till stiff,and add in the rest of the ingredients gradually.Dip the chicken

pieces and deep fry in oil  till golden brown,and set aside till you prepare the sauce.

To marinade the chicken

200 gm boneless chicken

1 tsp.chilli powder or pepper powder

salt

Marinade till you prepare the coating.

For the sauce

1 onion sliced

1-2 green chillies /capsicum sliced

1/2 cup cherry tomatoes

2 tsp.ginger galic paste

1 -2 tsp.red chilli powder or chilli paste

1/4 tsp.pepper powder

1/8 th cup white vinegar or any vinegar

1 tblsp.honey or sugar

1/4 teacup tomato sauce

1 tblsp.cornflour mixed in 1 cup water(you could add more according to the amount of

sauce you require)

few chives chopped to garnish

salt to taste.

Take 2-3 tblsp.of oil (from the oil you fried the chicken).Add the onions and saute with the

rest of the ingredients except the cornflour mixture.

After 5 minutes of cooking add the cornflour- water mixture.(it will turn thick quickly).

Cook till thick and glossy. Remove from fire.Drop in the fried chicken and chives.Mix well.

Serve with fried rice,egg rice, noodles .

Note: The same recipe can be made with 1/2 cup pineapple pieces or 1/2 cup orange juice.

Your favourite vegetables or other seafood can be made in the same way.

Meat balls or vegetarian balls (koftas) also will taste good.

 

 

 

 

 

MALAY CHICKEN FRIED RICE

Calin's Kitchen Leave a comment

Well this was my title for fried rice as i used Malaysian chilli paste(omitted few ing.) to mix

in .I used lime leaves for the paste,and added lime juice to the rice ,and it turned good.

The authentic  paste will have shrimps /fish sauce included.

You could include other meat or seafood of your choice.

I never use aji-no-moto,in my recipes,as my sway is always to the health side! 

Now for the recipe.

Ingredients

2 cups basmati rice /or good quality raw rice parboiled.

1 cup boneless chicken

1 tsp.chopped ginger and garlic

2-3 eggs

2 carrots chopped fine

12-15 beans chopped

1 small bok choy chopped fine .(cabbage can be used instead)

3-4 leeks/1 bunch spring onions(green and white part separately cut)

1 tsp.black pepper/white pepper

1 tblsp fish sauce/oyster sauce

2 green chillies/capsicum chopped and soaked in vinegar

juice of 1 big lime

3 tblsp.oil

1 tblsp.tomato sauce.

1 tsp.sugar

salt to taste

 For the Chilli paste

8-9 red chillies soaked in hot water.

7-8 pips garlic

2-3 lime leaves

a little vinegar to grind with

sea salt

Grind all this to a coarse paste,(do not add water.)add to  the chicken with 1 tblsp. olive oil/sesame oil and grill(on a grilling pan) till chicken is done.

Method to mix the rice.

Heat oil in a wok,add the chopped ginger-garlic,and saute for a minute.Next add the cut

vegetables reserving the green part of the leaves/spring onions.(to be added finally)

The vegetables should not be fully cooked. 

Add in the beaten eggs and pepper(Shove the vegetables to a corner of the wok while

adding eggs,do not mix in with the vegetables till it is scrambled).Mix the cooked rice

with lemon juice .Now add in the rice with the sugar and the soaked green chillies ,the

chicken mixture the sauces,and the greens and mix well.Cover and slow cook for 2-3

minutes.

Remove from fire. Serve hot.

Note:Fried rice should always be mixed on high heat,except for the final stage.