Thursday, March 31, 2011


Living in Malaysia, with multicultural society not only giving us opportunity to learn and respect each other but also to share different kind of cuisines as well.  Lontong which consist of Nasi impit (rice cake) with creamy coconut soup very popular dish especially  during Malays festive seasons.   Lontong not to say hard to prepare. Just need long hours for preparation and cooking. Its one of my favorite after Nasi Lemak. The taste will be awesome if added with sambal and serunding.

Traditional Nasi impit or compressed rice cakes prepared rice stuffed in palm leaves, cooked long hours and need to cool down completely before serve. Almost a day to prepare it. It can be serve with rendang, soto ayam, kuah satay (Satay  peanut gravy) or sayur lodeh.  Nowadays instant pre-packets rice cubes available in any grocery shops makes our life easier.  There's few brands selling this instant rice cubes in market.  Please click here to get the recipe Nasi Impit.

Sayur Lodeh (Lontong Gravy) , particularly consist of various vegetables, season with spices and shrimp paste cooked in creamy coconut milk. This is the main course. Without this there's no Lontong.

Sambal tumis or any sambal will do for Lontong to give extra spiciness. I prefer sambal ikan bilis (anchovies with sambal gravy). Its heaven when combine with creamy coconut soup. Nobody can deny on that.

Sometimes serunding served as well as accompaniment for Lontong. Here i boiled some eggs too. Its really yummy. Normally Lontong served as breakfast, but i did it for lunch.

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This is very simple recipe of serunding kelapa. Prepared to serve with Lontong.

1 cup of grated coconut

1 stalk lemongrass  bruised

1/4 cup onion chopped finely

1 tbsp water

1/4 tsp salt

1/4 tsp sugar


Heat oil in pan. Add chopped onions until brownish. Slow down fire. Add lemon grass. Fry till fragrant. Add grated coconut and water and fry till brownish. Add salt and little sugar.  Serve with Lontong.

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Sayur Lodeh (Creamy Coconut Soup)

Sayur lodeh is creamy vegetable coconut soup which served as Lontong. Best to be serve with Nasi Impit. It does not require much spices. Shrimp paste which added enhances the taste. Those prefer vegan diet can omit the prawns and shrimp paste. Use plain water instead of chicken stock. Add little bit sugar for sweetness.

Ingredients :

  • 1 cake beancurd cut into four and fried

  • 1 cake fermented soybean (tempeh) cut into strips and fried

  • 1/4 cup fresh prawns removed heads and deveined

  • 1/3 cup long beans cut into finger length

  • 1 tomato chopped

  • 1/3 cup carrots cut into strips

  • 1/3 cup cabbage shredded

  • 1 egg plant cut into wedges

  • 1 pkt su hun (glass noodles) washed

  • 2 slices of fucuk (dried beancurd) washed

  • 1/2  cup thick coconut milk

  • 4 cup of chicken stock

  • 2 tsp fennel seeds grounded coarsely

  • 1 stalk lemon grass bruised

  • Oil

  • Salt

For the curry paste :

  • 1 tbsp shrimp paste (belacan)

  • 1 tsp dry prawns

  • 8 dry chillies soaked in hot water for 15 minutes

  • small piece galangal

  • small piece ginger

  • 5 cm fresh turmeric (kunyit)

  • 3 cloves garlic

  • 6 shallots

  • 1 stalk lemon grass

  • 6 nutmegs (buah keras) washed

Preparation Method :

Grind all the ingredients for curry paste into fine paste.

Heat oil in a pan. Add lemon grass and fry until fragrant. Add fennel seeds. Let it fry for 2 seconds. Transfer curry paste and cook till oil floats.

Now add chicken stock and let it boil.  Add vegetables (long beans, egg plant, cabbage, carrot) in chicken stock to cook.

Add fresh prawns and cook till prawn changed the color.

Add su hun (glass noodles), tomato and fucuk (dried bean curd). Let it simmer.

May add fried beancurd and fried fermented soybean at this stage. Some don't prefer fermented soybean. Its an optional ingredient.

Finally add coconut cream and salt.

Let it simmer for 2 minutes and turn off the heat.

Once coconut cream added, don't let the gravy to boil.  You wouldn't get perfect appealing creamy soup.

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Sambal Ikan Bilis (Anchovies with Sambal gravy)

Sambal Ikan bilis (anchovies ) very famous to serve with nasi lemak, white rice, or any kind of rice. I have few versions of cooking this dish. This is one of it.


Chili Slurry :

  • 10 dry chilies

  • 3 nos garlic

  • 1 inch ginger

  • 3 shallots

  • 1 tsp sugar

  • 1 tsp salt

  • 1 tbsp oil

Grind all these ingredients to a paste.

  • 1/2 cup anchovies

  • 1 onion thinl slice

  • 1 tomato cubed

  • 1/4 cup tamarind juice

Preparation Method:

Heat oil in a wok.  Fry anchovies first and keep aside. Now in using same oil, add thinly sliced onions and saute for few minutes. Then add chopped tomatoes and stir until becomes pulpy.  Now transfer the chili paste and fry well till oil floats on top of the paste. Add tamarind juice and some water.  Stir well. Let the gravy boils to thicken. Finally add fried anchovies and mix well. Add little salt for taste. Turn off heat. Ready to serve.

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Nasi Impit

Nasi Impit or better known as Ketupat tradionally has their unique taste even though its just plain rice.  Nasi Impit can be served with sayur lodeh (Lontong gravy), soto ayam, rendang or dip with kuah satay (peanut sauce).

I bought Instant Ketupat Rice from grocery shop and just follow the instructions. Inside the pouch have two pouches stuff with uncooked rice.  Just boil it the hot water with the lid closed.  I cooked the rice for 1  1/2 hour in the presure cooker in slow fire. Once done, remove the pouches from the stove and let it cool at least 3 hour before serve. Cut pressed rice cake into cubes to serve.

This recipe i tap from a cook book. Its very simple method.

What you need:

2 cups rice washed and drained

1 liter water

2 screwpine leaves


1 tsp lime juice

How to prepare :

Cook rice with salt, and screwpine leaves in a cooker. Once done mashed with wooden spoon. Transfer it to the rectangular dish. Spread it evenly. Cover it and place any heavy pan on top of it to compress. Keep in fridge for overnight and cut into cubes before serve.

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Saturday, March 26, 2011

Masala Tea

Masala tea literally known as tea brewed with aromatic Indian spices. There's no fix recipe for this. This is one of my way of doing masala tea especially during hot weather.

Just boil the 2 1/2 cups water with 3 tbsp tea and spices such as 1 cinnamon stick, 5 cloves, 5 cardamoms. Cardamom need to grind coarsely with pestle in mortar. Boil for 6 - 10 minutes. Turn off heat and let the spices soak for another 5 minutes, then drain. Since i use milk powder, separately measure 2-3 tbsp milk powder and 3 tbsp sugar in a big mug and reserve. Now add the drain tea mixture with milk powder and mix it well combined. Serve in saucer with accompaniment. Serve while hot.

Even dry ginger powder, coriander powder, pepper can be used for masala tea.  Its not only tasty, but healthy too.

If you use fresh milk. Reduce the amount of water and and add the milk together with tea and finally add sugar before drain out. Sweetened condensed milk also can be used.  After drain out the tea mixture just add condensed milk as needed.

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Friday, March 25, 2011

Mysore pak

Mysore pak rekindling memories of those days helping my mom in the kitchen. The worst part of stirring  mysore pak with hot bubbles popping up.  The best part when the paks melts in your mouth. Hmmm... Happy moments!

Normally on Friday's, it was a norm to prepare offerings  for prayers. So as i was triggered to try Mysore Pak on my own.  After 3 trials finally i got my perfect Mysore Pak at last.   Learned a lot from mistakes. The one my mom used to do very porous and crumble. When i use this recipe which referred to South Indian Cooking authored by Devagi Sanmugam, it was solid and slight porous.  Tastes great, until i had to hide it from my son.

Gram flour or Besan flour (kadalai mavu) was typical ingredient for Mysore pak besides sugar and ghee. Doing Mysore pak needs skill. When i tried this for the first few times, i had over cooked until crumble or over porous. Here i needed my mom's assistance to produce perfect product.

What you need :

  • 200 gm Gram flour

  • 1 tsp baking soda

  • 650 gm Sugar

  • 240 ml water

  • 500 gm ghee

  • pinch of cardamom powder

Preparation Method:

Dry roast gram flour in a pan until fragrant and brownish. Remove from heat and keep aside. Heat up heavy bottom vessel. Add sugar, water and ghee together. Dissolve all together and must wait for the right consistency. Normally it should thread consistency. Then add gram flour along baking soda slowly until all mix together. Add in cardamom powder as well. Stir continuosly until the batter thickens. Use slow fire to prevent burning. When the ghee starts to floats, it is the right time to remove immediately from the stove and transfer to a greased pan and set it quickly. Cut into desired shape immediately, because once cold it will crumble easily. Take note, that you have to prepare the grease pan before hand since you don't have single second to wait once pak reach the right consistency.

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Thursday, March 24, 2011

Green Tea Ginger Cakes

Finally after few days of hunting for green tea powder, at last today  got it from Cold Storage. Its Ten Ren's  brand. Not so sure about the taste compare to Matcha brand. As i know Matcha green tea powder suitable for baking and cooking as well. Anyway i wanted to try out. As we know green tea has many health benefits even though it has little caffeine. Bitter taste of the tea tends some avoid to drink green tea. Incorporating in baking, other way to make everybody to appreciate the goodness of green tea.  Instead of plain green tea taste, aromatic and pungent ginger and citric base orange  added to increase flavor and punch. Got this recipe from the program Sugar hosted by Anna Olson. Its really mouthwatering until hooked up to try myself. Hmmm........... Its really moist, soft and exotic. Its a must try recipe!

For cake :

  • ½ cup unsalted butter, room temperature

  • ¾ cup sugar

  • 2 Tbsp honey

  • 2 Tbsp orange zest

  • 2 eggs

  • 1/3 cup mayonnaise

  • 2 Tbsp orange juice

  • 1 ½ Tbsp grated fresh ginger

  • 1 tsp vanilla extract

  • ½ cup all purpose flour

  • ½ cup pastry flour

  • 1 tsp baking powder

  • ¼ tsp ground ginger

  • 2 tsp green tea powder

  • ¼ tsp salt

  • 1 ½ Tbsp poppyseeds

For Glaze

  • 1 ½ Tbsp unsalted butter

  • 1 cup icing sugar, sifted

  • 1 to 2 Tbsp water

  • Mix peel

1. For cakes, preheat oven to 200°C and grease butter and flour mini bundt tins. Cream together butter and sugar until pale and fluffy. Stir in honey and orangee zest. Add eggs one at a time, mixing well after each addition. In a separate bowl, combine mayonnaise, orange juice, grated ginger and vanilla. Stir into egg mixture. Sift flours, baking powder, ground ginger, green tea powder and salt and stir in with poppy seeds, being careful not to overmix. Spoon evenly into prepared pans and bake for 25 to 35 minutes, until a tester inserted in the centre of a cake comes out clean. Allow to cool for 15 minutes, then run a palette knife around edges of cakes to loosen and remove from pan. Allow to cool completely.

2. For glaze, place a bowl over a pot of gently simmering water and add butter. Stir until half melted and add icing sugar. Add 1 Tbsp water and stir until glaze consistency, adding more water a few drops at a time to thin. If glaze becomes too thin, add a little more icing sugar to adjust. Finally add mix peel. Pour over mini bundts and let set (sets quickly).

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Wednesday, March 23, 2011

Mint Rice (Pudina Rice)

Since i have bunch of mint leaves in storage, i decided to cook mint rice for lunch.  Normally i used to prepare tovaiyal with mint leaves which is my favorite.  Just for a difference i tried out mint rice. Besides i wanted to try this long time, ever since i tasted mint rice in an occasion. I remembered the recipe from the collection which i stored in my pc.  With few modification i present this recipe. I love this rice to be eaten with papadam.  Really scrumptious!  Even my small kid loves it very much!

Ingredients :

  • Ghee

  • 4 cloves

  • 3 cardamoms

  • 1 bayleaf

  • 1 inch cinnamon

  • 1 star anise

  • 1 onion thinly sliced

  • 1 tbsp ginger-garlic paste

  • salt

  • Cashew nuts

  • 2 cups rice

To be grinded :

  • 2 cup mint leaves

  • 1 green chili

  • 2 tbsp ginger garlic paste

  • 2 shallots

  • 1/4 cup grated coconut

Preparation Method:

First blend all the ingredients for grinding to a smooth paste.  Washed and drain the rice and keep aside. I used cooker. Heat up cooker in a stove. Heat 2 tbsp ghee. Roast cashew nuts until golden brown. Keep aside.

Add another tbsp of ghee and add the spices (cloves, cardamom, bay leaf and star anise). Fry till fragrant. Add thinly sliced onions. Saute to pinkish. Add a tbsp of ginger -garlic paste and fry for 2 minutes. Add Grinded paste and keep on stir until oil floats. Add salt and mix well.

Now add the washed rice and required amount of water.  Transfer the cooker to the electric pot and cook.

Garnish mint (pudina) rice with cashew nuts and served with papadam .  May serve with any yogurt raita or gravy. Best to serve hot.

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Monday, March 21, 2011

Eraichi Puttu

Puttu one of the breakfast item for Indians.  It can be made from rice flour or ragi flour.  Mainly consist of steamed rice flour with grated coconut and sugar.  It can be served with banana or chickpeas curry.  In this post i would like to share a variety of puttu which is called Eraichi puttu (puttu with meat layer).  The idea picked from Mishmash.  Since i don't have puttu cylinders, coconut shells were used as mould.  Its a fantastic dish.

For puttu:

  • 300 gm rice flour

  • 1 tsp salt

  • 130 ml hot water

  • grated coconut

Preparation method:

Line a muslin cloth in a steamer. Dry roast the rice flour in a pan for 10 minutes.  Then transfer it to the steamer and steam for 10 minutes. Dissolve salt in water.  Transfer the rice flour in a bowl. Sprinkle with water and crumble with your hands. Make sure there's no big lumps.  Keep aside.

Ingredients for meat layer :

  • 1 bowl minced chicken meat.

  • 1 onion chopped

  • 1 inch ginger chopped

  • 3 cloves garlic chopped

  • 1 green chillies chopped

  • 1 sprig curry leaves

Spices :

  • 1 tsp fennel seeds crushed

  • 1 tbsp chili powder

  • 1/2 tbsp coriander powder

  • 1/2 tbsp pepper powder

  • 1 tsp turmeric powder

  • 1/2 tbsp garam masala

Preparation Method :

Heat oil in pan. Add onions and saute until transparent. Add garlic and ginger chopped. Fry for few seconds until fragrant. Add curry leaves and chopped green chili and cook.  If u prefer more spiciness may add more green chilies. Add all the spices and sprinkle with little bit of water. Cook until the raw smell of spices goes off. Add minced chicken. Mix well with the spices. Keep on stir the chicken for 3 minutes. Then cover the lid and cook in slow fire for 2 minutes. Add salt. Remove from fire once the chicken is cooked.

Now if you have cylinder puttu mould, layer with meat mixture followed by rice flour and grated coconut. Repeat to get three layer of puttu. Steam for 10 minutes approximately.  Since i used coconut shell, make three small holes in a shell. here i needed my hubby's help to drill for me. First layer was grated coconut about 2 tbsp.  Then two handful of rice flour followed by a layer of meat mixture. Cover up with rice flour again.  Steam the coconut shell's covered with muslin cloth for 10 minutes or until cooked. Serve hot.

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Chettinad Chicken Varuval

This is my another spicy delicious chicken varuval (dry gravy) which i have tried several times and shared the recipe with few friends. They like it too. Its a mouthwatering dish which i could not resist lick my fingers till the last piece.  I got the recipe from the net and did few modifications. Best to serve with rice, dosa and idli.  Here's the recipe:

Ingredients :

  • 500 gm Chicken cut into small pieces

Marinate :

  • Chili powder -3 tbsp

  • Cumin powder -1 tsp

  • cumin seeds - 1 tsp

  • coriander powder - 1 tbsp

  • Fennel seeds - 1 tbp

  • ginger - garlic paste - 1 tbsp

  • turmeric powder - 1/2 tsp

  • Yogurt - 1 tbsp

  • Lime juice - 1 tbsp

  • salt as required

Frying Ingredients :

  • Onion (chopped) - 1

  • Tomato (chopped) - 1

  • Ginger - garlic paste - 1 1/2 tbsp

  • Onion - 1/2 slice

  • curry leaves - 1 sprig

  • Dry red chillies - 4 pcs

  • black pepper (crushed coarsely) - 1 tsp


  1. Marinate the chicken pieces with the ingredients for 1/2 an hour.

  2. Heat oil in pan. Fry chopped onions until soft.

  3. Add ginger - garlic paste and fry for few seconds.

  4. Add chopped tomatoes. Fry till it becomes soft and pulpy. Let oil comes out from it.

  5. Add marinated chicken to this with very little water and cook until the chicken well cooked and the water is evaporated.

  6. In another pan, heat some oil. Add red chillies.

  7. Add 1 sprig of curry leaves followed by onions which sliced.

  8. Add pepper to the onions and mix it well. Add fried onions to the cooked chicken and mix it well.

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Wednesday, March 16, 2011

Homemade Hawaian Chicken Pizza

Pizza is oven baked flat bread toppings with mix of vegetable, seafood and meat of choice and melted with cheese. It may seasoned with traditional herbs, pepper and salt. Pizza which commonly famous as Italian cuisine becomes one of the favorite dish all over the world with different versions. Hard part of preparing pizza at home is the dough.  After so long, i was eager to bake a pizza at home for dinner.  My challenge is preparing the pizza base myself, since i used to buy the ready made crust available in market.  Since i have over left pineapples in my fridge, so  decided to use that for toppings.  Pineapples best combine with chicken chunks. Red chilies used to add spiciness.  I avoid to use too much ingredients. Without disappointment,  my family enjoyed their dinner very much.

Ingredients for the dough :

  • 500 g - Flour

  • 1pkt (11g) - instant yeast

  • 1 1/3 cup - Water

  • 2 tsp - sugar

  • 2 tsp - salt

  • Olive oil

Ingredients for the Toppings :

  • 1/2 cup Boneless Chicken cut into small chunks

  • 1/2 cup Pineapple cut into small chunks

  • 1 Red Chili slice thinly

  • 3/4 cup Mozzarella Cheese

  • 2 pcs Button Mushroom cut into stripes

  • 1/2 cup spaghetti sauce

  • salt

  • pepper

  • mixed herbs

Preparation Method :

Transfer the flour in a wide bowl. Dissolve sugar,  yeas with water in a separate bowl. Set aside for 5 minutes Make a well in center of the flour and mix yeast water and sprinkle the salt. Using spatula draw all the ingredients all together. Then mix with your hands to form dough.   Then transfer to a work surface which coated with some flour. Knead the dough with your hands pushing and folding. Knead for 10 minutes at least for the dough to take in a little more flour, and until it no longer sticks to your hands.

Take a deep bowl. Spread little olive oil with your fingers around the bowl. Transfer the dough inside the bowl. Make a cross cut on top and sprinkle with little bit oil to prevent cracking while rising. Cover with a kitchen towel. Let the dough rise double approximately for 2 hours.

When the dough rises to double the volume, punch down to eliminate the air bubbles inside.  Then transfer to the floured surface. Cut the dough into 2 or 3  portions.

Roll to flatten the dough and shape into round layer .  Sprinkle flour on the pizza pan.  Transfer the dough to the pizza pan. Fold the edges inward to form thick layer.  Using a fork prick  on the dough surface.

Preheat the oven 200 degree Celcius.

Cook the chicken cubes with little bit olive oil and sprinkle with some mix herbs. Set aside. Spread the pizza layer with spaghetti sauce. Then sprinkle with chicken cubes followed by pineapple chunks, chillies sliced and sliced mushroom. Sprinkle with salt and pepper.  Sprinkle mozzarella cheese on top.

Bake for 20 minutes or until cooked.

This is my perfect home made pizza! Voila!

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Tuesday, March 15, 2011

Stir Fry Fragrant Prawn

Prawn can be cooked in many ways.  Usually i cook prawn with sambal gravy as it was my hubby's favorite.  It was on Sunday.  I wanted to cook something special for my hubby. I remembered Best Wan's program on Asian Food Channel. Fragrant Fried Prawn which demo' ed by him looks so tasty and easy. I made my way to wet market to get fresh prawn as its much more tastier. Here comes the recipe. Its really delicious!

Ingredients :

  • 1 kg fresh prawns preferably.

  • Cooking oil for deep frying

  • 2 stalks Lemon grass finely sliced

  • 1 torch ginger bud (bunga kantan) finely sliced

  • 2 tbsp Tom Yam Paste.

  • 60 ml of water

  • 1 tbsp Fish sauce

  • 3 tsp lime juice

  • 1 tsp Honey

  • 1 1/2 tbsp mayonnaise

  • 3 kaffir lime leaves finely sliced

  • Marinade (Blended)

  • 1 1/2 tbsp Oyster Sauce

  • 1 medium egg

  • 3 tbsp corn flour

  • salt

Method :

Combine the prawns with marinade and set aside for 15 minutes.  Deep fry the prawns until golden brown and drain on kitchen paper.  In a clean wok, heat 1 tbsp of oil and Saute Lemon grass, Torch ginger bud, chillies, kaffir leaves and tomyam paste until fragrant.  Add water and simmer the sauce. As the sauce becomes thicken, ad  in fish sauce, 1 tbsp oyster sauce,  honey and prawns.  Stir well and bring to boil.  Remove from heat. Stir in mayonnaise and lime juice.  Garnish with finely sliced Kaffir Lime leaves.

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Monday, March 14, 2011

Penang Asam Laksa

Penang Nyonya Asam Laksa one of best Malaysian hawkers food. I still remember the first taste of Penang Laksa near Kuan Yin Temple in Penang. Thats my first visit to Penang and and first experience with Laksa. Frankly, i regret of ordering the dish. I was wondering, why people craze for the dish so much.I dare not try the dish again anywhere in the world.

After few years later, i tried again because of my husband's force.  It was ok with me. I can tolerate with the smell and taste. From the day onwards my taste buds on  Asam Laksa improves so much until i tried by myself.

This recipe was pick from a cook book called 'The Penang Nyonya'  by Cecilia Tan.  Im proud to say i could bring the perfect  aroma and tangy flavor of the pungent soup of fish and spicy taste hooked up anyone who dare to try.  It was my pleasure to share the recipe with you.

What you need :

  • Fresh coarse rice vermicelli - 600 g, rinsed and drained

  • Chubb mackerel (ikan kembung)- 600 g

  • water - 1 litre

  • Sugar - to taste

  • Salt - to taste

  • Black prawn paste (heh koh) - a few Tbsp, diluted with a little warm water

Combination (A)

  • Shallots - 5, peeled

  • Lemon grass (serai) - 2 stalks, finely sliced

  • Fresh young turmeric (kunyit) - 5 cm knob, peeled

  • Dried chilies - 8, soaked in warm water for 15 minutes and drained before use

  • Fresh red chilies - 2

  • Dried prawn (shrimp) paste(belacan) - 5 x5x0.5 cm

Combination (B)

  • Dried sour fruit (asam gelugur) - 2 pieces

  • Torch ginger bud(bunga kantan) - 1

  • Polygonum leaves (daun kesum) - 5-6


  • Cucumber - 1 peeled, cored and shredded

  • Mint leaves - 1 sprig

  • Red Onion - 2 large, cut into rings

  • Pineapple - 1 small, peeled, washed, drained and shredded

Preparation Method ;

Scald rice vermicelli in hot water until cooked, then drain and set aside.

Separately pound combinations (A) and (B) until fine using a mortar and pestle or blend in a food processor. Set aside.

Put fish and 600 ml water into a pot. Bring to the boil and simmer until cooked. Drain fish and leave to cool. Reserve stock. Extract cooled fish flesh and discard bones. alternatively, steam fish and flake.

Add remaining water to stock in pot and pounded combination (A). Bring to the boil and simmer until gravy is fragrant.

Add pounded combination (B), fish flesh, sugar and salt to taste. Allow gravy to boil over low heat for 10 - 15 minutes, adding more water if necessary.

To serve, put some coarse vermicelli into individual serving bowls. Top with a little of each garnishing ingredient, then ladle hot gravy over. Drizzle on diluted black prawn paste to taste.

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Friday, March 11, 2011

Cucumber Pachadi

Pachadi or raita is condiment based on yogurt. Its a traditional Indian recipe. Its so refreshing to eat with any  roti varieties, rice varieties or as salad.  This is simplest pachadi  with cucumber.

Ingredients :

1 cucumber peeled, cored, and cubed.

1 onion cubed

1 cup yogurt

2 tsp sugar

pinch of salt

1 green chilli (opt)

Preparation :

Mix yogurt with sugar and salt in a bowl. Whisk lightly until smooth.  Transfer cubed cucumber and onion into yogurt and mix evenly. Ready to serve.  Those prefered spicy pachadi, may add green chili which sliced thinly. Super simple and best Indian Salad!

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Garlic Bread

Garlic bread produced fresh mainly using French Bread.  In this recipe i used Baguette. Baguette is long thin French loaf made from wheat flour, yeast, water and salt.  Garlic bread toasted with aromatic garlic flavored butter enhanced by parsley.  Best accompaniment for any Western soup, pastas or even by itself.  This is very simple homemade  garlic bread crispy, crunchy scrumptious to dunk with Mushroom soup.

What you need :

  • 1  baguette

  • 2 cloves garlic

  • dried parsley

  • 1/2 cup butter

Preparation Method :

Wrap garlic cloves with aluminum foil. Roast in the oven for 15 minutes at 200 degree Celsius.  Unwrap garlic cloves and let it cool first. Meanwhile melt butter in slow fire.  Mash roasted garlic and mix the with butter. Sprinkle parsley and mix evenly. Now its ready to spread to the bread. Cut baguette  diagonally. Spread butter evenly on both sides and then bake in the oven for 10 minutes for 170 degree Celcius. Ready to serve.

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Thursday, March 10, 2011

Rainbow Rice

Rainbows are wonders of Gods creation which absolutely amazing. When it comes to food, you may familiar with rainbow jellies, rainbow cakes, cupcakes, cookies, ice creams and so on. Have ever heard about this rainbow rice before?

It was public Holiday which falls on Friday.  As usual i was at home, with my loving Kavinash watching TV programs in the morning. It has been months i hardly get time to watch cooking programs. That morning i was eagerly waiting for it. It was Anithavin Samayal which i felt wonderful cooking program hosted by Singer Anitha.  With her amazing humming in between hosting she happily prepared Rainbow Rice which is very unusual for me. According to her, it was a dish served in Hotels in India.  Quite amazing!

Since it was Friday and all at home prefer vegetarian food, i decided to prepare the dish for lunch. It takes quiet  long time to prepare, but  the results that you have achieved felt paid off for the hours you had spent.

I would say its very healthy, nutritious and wholesome dish. Very appealing especially for kids.

Don't ask me why there's only 3 colors here and where's the balance 4 colors?  Its already blended with the rice.

First of all cook the rice first and let to cool.

Here in this recipe required to prepare ingredients for three types of rices.

Yellow rice :

  • 1 bowl of cooked rice

  • 1 cup cabbage slice very thinly

  • 1 cup corn (coarsely blend in food processor)

  • 1 cup cauliflower chopped thinly

  • 1 tbsp ginger-garlic paste

  • 1 onion sliced thinly

  • 1 tsp cumin powder

  • a pinch of turmeric powder

  • a pinch of garam masala

  • salt

Green Rice :

  • 1 bowl of cooked rice

  • 1 cup green peas

  • 1 cup french beans thinly chopped

  • 1/2 cup green pepper chopped

  • 2 green chiliies

  • a handful mint leaves

  • a handful coriander leaves

  • 1 onion slice thinly

  • 1 tsp ginger-garlic paste

  • salt

Red Rice :

  • 1 bowl of cooked rice

  • 1 onions thinly sliced

  • 1/2 cup tomato pureed (2 - 3 tomatoes)

  • 2 tbsp chili paste

  • salt

  • 1 cup carrot grated

  • 1 cup red pepper thinly chopped

Preparation Method :

1.) Yellow rice

Heat oil in wok. Add sliced onions and saute till transparent. Add ginger- garlic paste. Stir for 2 minute. Add all the vegetables (cabbage, cauliflower, corn). Stir fry in high flame for 3 minutes. Add cumin powder and turmeric powder and salt. Mix well.  Make sure not to add too much turmeric powder. Add a pinch of garam masala as well. Add in cooked rice and mix until well combined. Stir and cover for 2 minutes in low flame or till all the vegetables fully cooked. Mix well. Turn off heat. Dish out.

2.) Green Rice

Blend green chilies, coriander leaves and mint leaves to smooth paste. Heat oil in wok. Add sliced onions and saute till transparent. Add ginger-garlic paste followed by blended green paste. Stir until the raw smell of chillies goes off. Add all the vegetables (peas, french beans, green pepper) and stir fry in high heat for 2 minutes.  Add salt to taste.  Add in cooked rice. Mix to well combined. Cover and let it cooked for 2 minutes in low flame.  Mix well. Turn off heat.

3.) Red Rice

Originally Chinese Chili Chutney been used for red rice. Here in my recipe i used red chili paste. Puree  tomatoes in food processor and keep aside. Grind  (2 red chili, 3 dry chili ,2 shallots,3 garlic, small piece ginger) to paste. Heat oil in pan. Add sliced onions and saute till transparent. Add chili paste and fry for 4 minutes. Add in tomato puree and mix to well blended for 2 minutes. Add in vegetables (carrot, red pepper). Mix vegetables until well combined with gravy. Add in salt and mix well.  Transfer the cooked rice into vegetables. Let the rice well coated. Stir in high flame for 2 minutes. Turn off heat.  Please adjust the amount of chili paste added according to your tolerate level.

After go through this recipe, you have noticed that, many types of vegetables been used in this single dish. Absolutely nutritious! Best to be serve with any raita or pachadi.  i serve this dish with cucumber raita / pachadi. Have a try!

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Sardine Varuval

Sardine varuval its an unique recipe which i found from a cookbook launch by Oli DJ's from Singapore. Its an awesome dish which best served with steam rice.  Since im a Sardine lover, anything you inspire from Sardine sure to taste excellent for me. With some additional ingredients here i present the recipe.

What you need :

  • 1 big can of Sardine with sauce

  • 1 tsp mustard seeds

  • 1 tsp black split lentils (urad dal)

  • 2 Onions chopped finely

  • 5 garlic chopped finely

  • small piece of Ginger chopped finely

  • 4 dry chilies sliced thinly

  • 1 sprig curry leaves

  • 1 tbsp chili powder

  • salt

  • oil

  • 1 tbsp cumin seeds

  • 1 1/2 tbsp black peppercorns

Preparation Method :

  • Firstly, dry roast cumin seeds and blackpepper corns in a pan and powdered them in a food processor. Keep aside.

  • Heat oil in a pan. Add mustard seeds and wait till splutter.

  • Now you may add split lentils to turn brownish.

  • Add chopped onions, ginger and garlic, dry chilies and curry leaves sequentially. Stir fry until cooked.

  • Add 1 tbsp of chili powder and fry for a minute.

  • Add Sardine with sauce along with salt.  Mash evenly and close the lid for 2 minutes.

  • Stir occasionally to avoid burning.

  • Finally add powdered spices powder and keep on stirring until well coated.

  • Dish out and serve.

Trusted special collection of Sardine recipes!

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Wednesday, March 9, 2011

Spicy Methi Puri

Simply spicy yet delicious. Spicy methi puri is a combination of aromatic spice powders with methi leaves.  Since we don't get fresh methi leaves here in Malaysia, i used dry methi leaves (called Kasoori methi)  bought from Indian Cash and Carry. As South Indian recipes preferes curry leaves, North Indian recipes mostly prefers methi leaves or fenugreek leaves for wonderful aromatic flavor.  Instead of plain puri, spicy methi puri is unique way to satisfy those having spicy palate.  Idea of methi puri initiated from a cook book narrated by Singapore fame Devagi Sanmugam. She is my inspiration since i know her from various cooking programs.  I just modify this recipe and fry wonderful Spicy Methi Puri's.

What you need :

  • 1 cup all purpose flour

  • 1 cup whole wheat  flour

  • 1 tsp salt

  • 1 tbsp chili powder

  • 1 tsp cumin powder

  • 1 tbsp cumin seeds

  • 1 tsp turmeric powder

  • 1 tbsp kasoori methi leaves

  • 1 tbsp ghee

  • Luke warm water

Preparation Method :

Mix together all dry ingredients in a mixing bowl. Crumble with ghee.  Add water and knead to smooth dough.  Leave for 10 minutes. Heat oil in wok. Divide the dough into equal size balls.  Roll out to flat thin circles. Deep fry in hot oil.  Fry one puri at a time. Flip over when puri puff up. Serve hot with sambar or potato masala.  Love it during rainy days... Hmmm

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Spicy Puri

Here another continental breakfast loved by myself ever since young ages.  Cooking involves various creative and innovative ideas.  When comes to puri its just a matter of flour,  ghee along with water.  Whatever you wanted to add in still permissible as long did not entirely change the taste.  Puri involves deep frying whereby most health conscious concerns to say no. Whatever it is, when comes to puri, i just dont about the calorie or fatty elements. As long i can fulfill my desire, im happy.

Ingredients :

  • 2 cups all purpose flour

  • 1 tsp salt

  • 2 tbsp yogurt

  • 1 tbsp chili powder

  • 1 tsp turmeric powder

  • Luke warm water

Preparation Method :

Mix together all dry ingredients in a bowl. Add yogurt and mix well.  Make well in the center and slowly add water. Knead the dough till smooth. Divide into golf size balls. Roll out into flat thin circle.  Heat oil in the wok.  Deep fry puri's one at a time. Hold on first side until they puff. Turn to other side and fry until golden brown.

Serve as soon as possible with sambar, potato masala,  or any spicy curry as Malaysians love to eat with hot and spicy curries especially fish curry.  Its really yummy!!!!

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Char Kuey Teow

Char Kuey Teow basically street or hawker dish that most Malaysians crave for.  Even you can notice Malays set up stalls to sell Char Kuey Teow with their own interpretation.  Penang is the best place to hunt for real, authentic flavor of Char Kuey Teow.  Penang streets were heaven of food in Malaysia.  That's why you can notice hawkers outside Penang use "Penang Char Kuey Teow'  name in order to attract customers.  Char Kuey Teow prepared using fresh ingredients such as prawns, cockles, eggs, chives, bean sprouts, and sambal paste. Fish cakes, chinese sausages being used in some dishes.  Lard is most important instead of oil which brings the aroma and originality of the dish.  It is stir fried over high heat in a gigantic wok.  Is it so hard to cook this dish?  Definitely, you need to know the skills and techniques even though the ingredients were used same.  I tried my version of the dish at home since Char Kuey Teow is my hubby's favorite.   When i told him that i planned to do Char Kuey Teow, he was so excited and willing to help me in the kitchen to prepare for the dish.  I had to confess that mine does not as real taste of Penang Char Kuey Teow. Need time to improve myself huh. Here in my recipe, i omit, cockles as we don't prefer.  Char Kuey Teow best to done with single serving per time and need to cook very quick manner with high heat.

All you need  :

Ingredients :

  • 250 gm Flat Kuey Teow noodles

  • 150 gm fresh prawns

  • 3/4 cup bean sprouts

  • 3 bunch Chinese Chives

  • 3 cloves garlic chopped finely

  • 2 tbsp chili paste

  • 2 eggs

  • 3 tbsp soy sauce

  • 1 tbsp dark soy sauce

  • 1 tsp pepper powder

  • 2 tsp sugar

  • salt

Preparation Method :

  • Mix all the sauces, sugar, salt and pepper and keep aside.

  • Heat up wok to high heat. Add oil and garlic.  Fry till fragrant.

  • Add prawns and stir fry for 2 minutes until half cooked.

  • Add half bean sprouts and stir again.

  • Add Chili paste, followed by noodles and stir for vigorously.

  • Add remaining bean sprouts and chives.

  • Push noodle mixture at the edge of wok. Add 2 tsp of oil in the center and crack the eggs and let it half cooked before scramble along with noodles.

  • Season with sauces and stir in high flame until well combined.

  • Turn off heat and dish out  in a plate.

  • Now Char Kuey Teow ready to be served.

Its really mouthwatering!!! Yummy...

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Tuesday, March 8, 2011

Carrot Rice

Carrots reminds me of Bugs Bunny, one of my never miss cartoon which i watch every week during my childhood days. Believe me or not, nowadays there is Bunny used to sneak in my Kitchen and steal my carrots... Who else if not my cutie little son, who dearly craze for carrots.  This recipe especially for him. Its nutritious and delicious to eat with yogurt or any curry.  Carrot rice can be done in many ways.   The recipe which i cook, requires minimal spices. Additionally, i use normal rice rather than Basmathi. Really simple and easy to make.

Ingredients :

  • Cooked rice - 3 cups

  • Grated carrots - 1

  • 1 Cinnamon

  • 2 Cardamom

  • 1 Star Anise

  • 1 Bay leave

  • 3 Cloves

  • Ginger garlic paste - 1 tsp

  • Curry powder - 1 tsp

  • Turmeric - a pinch

  • Cashews roasted for garnishing

  • Salt - to taste

  • Oil - 2 tsp

Preparation Method :

Heat oil in pan.  Add spices like cinnamon, star anise, cloves, cardamom and bay leave. Add ginger garlic paste and stir continuously for 2 minutes. Then add turmeric powder and curry powder (meat curry powder) and fry for few minutes.  Add carrot and salt. Transfer cooked rice into the pan.  Stir until well combined.  Garnish with roasted cashew nuts. Serve warm with cucumber yogurt pachadi, or any curry.

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Cauliflower Cheese Kofta with Gravy

It has been almost a month my balance cauliflower still waiting in the  fridge to be cooked.  At last i found solution for that. Thanks to Raks Kitchen for this wonderful recipe, with a minor modification prior availability of ingredients in my kitchen racks. Even though it takes time to prepare it, when everybody says nice and tasty, the time that you have spent worth it.  This is one of the versatility of cooking cauliflowers apart from stir frying.  The idea of stuffing cheese  came instantly when i wonder how the cheese will melt and taste together. People had invented this before myself. Anyway this is how to prepare this wonderful, scrumptious Cauliflower Cheese Kofta with gravy.

Ingredients :

  • 2 cups cauliflower grated

  • 2 potatoes boiled and mashed

  • 1 tbsp corn flour

  • 1/4 tsp garam masala

  • 1/4 tsp pepper powder

  • salt

  • 1 tsp baking powder

  • 1/2 tsp turmeric powder

  • cheese as needed

Preparation Method :

  • Boil the potatoes until cooked. Mash them well. Keep aside.

  • Heat  2tsp oil in pan. Cooked the grated cauliflowers in low flame for 5 minutes covered.

  • Mix cooked grated cauliflowers, mashed potatoes, spices, salt, baking powder and cornflour. Mix well and make it small round balls.

  • Cut cheddar cheese into cubes.

  • Stuff the cheese cubes inside the balls. Cover properly.

  • Deep fry in hot oil until golden brown.

  • Keep aside.

For the gravy :

  • 2 tomatoes chopped

  • 1/2 onion sliced

  • 1 tsp cumin seeds

  • 1 tsp Ginger minced

  • 1 tsp Ginger paste

  • 2 tsp Chili powder

  • 1 tsp Cumin powder

  • 1/2 tsp Coriander powder

  • 1 cup Milk

  • 1/4 cup Cream

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  • Heat oil in pan.  Add Cumin seeds to splutter.

  • Add Onion slices. Saute till transparent.

  • Add Ginger minced and Ginger paste. Fry till fragrant.

  • Add chopped tomatoes. Saute till turn soft and pulpy. You may add tomato puree instead of tomatoes.

  • Add garam masala, chili, cumin and coriander powders along with salt.  Stir fry until spices cooked thoroughly.

  • Add little water and make it thick gravy. Simmer for 2 minutes.

  • Add milk and cream in low flame. Add koftas when its starts to boil. Turn off heat.

  • Garnish with coriander leaves.

If you don't  prefer koftas too soggy, please add the koftas when you about to serve.

Cauliflower Paratha

Cauliflower one of the cruciferous vegetable besides broccoli, which available throughout the year.  Since we used to eat cauliflower on regular basis, i always wanted to cook this in versatile so that we don't get bored eating this vegetable.   Cauliflower paratha is  mouthwatering  wholesome dish which  rich in fiber and essential nutrients.  Paratha or known as Indian flatbread can be stuffed with any vegetables like spinach, potatos and so on.  This kind of parathas best serve with yogurt or curry.  Even more  its a brilliant idea to encourage those reluctant  eating vegetables.  Cauliflower paratha best to eat for breakfast or dinner.

Ingredients :

For Bread

  • 1 cup Whole wheat flour

  • 1 tsp Salt

  • 1/2 cup Lukewarm Water

  • 1 tbsp yogurt

For Stuffing :

  • 2 cups Cauliflower (grated)

  • 1 Green chili chopped (opt)

  • 1/2 cup Coriander leaves chopped

  • 1 tsp cumin seeds

  • 1 tsp Ajwain seeds

  • salt

Preparation Method :

Add salt, yogurt and flour in a mixing bowl. Knead into dough by adding water. Divide them into balls. Gently roll each ball, giving pressure by placing in between palms. Keep aside.

Transfer all the ingredients for stuffing in a wide bowl. Mix together. Let it stand for 10 minutes.  Here in this recipe i did not add chili since Im serving this to my little son as well. After 10 minutes, squeeze water out from the cauliflower mix. Place in a separate bowl.

Take a ball of dough, press with your fingers. Then stuff in cauliflower mix and roll into a ball. Cover with dry flour to prevent stickiness. Now roll that ball to chapati shapes in circular motion.

Heat griddle in high flame. Cook parathas both side by flipping till it cooks. You will notice brown spots on surface. Smear with ghee if you like. Serve hot with yogurt or any curries.

I have try this paratha using both whole wheat flour and all purpose flour. Have a try!

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