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Lime ginger juice

SERVING SIZE – 2 to 3

INGREDIENTS:

•Lemon Juice – 2 – 3 tbsp
•Salt – 2 pinch
•Sugar – to taste
•Water – 1 cup

To Grind:

•Ginger – 1” piece
•Coriander seeds – 1 tbsp
•Cumin seeds – 1 tbsp

PREPARATION:

•Peel the skin from the ginger and cut it into pieces.

•Grind the cut ginger, coriander seeds and cumin seeds with water (enough to make it a paste) in the blender.

•Filter the grind product using a fine mesh strainer and take the extract. You may want to squeeze with a spoon to make the juice get thru the filter.

•Mix the extract with the water and add salt, sugar and lemon juice. Stir it well.

•Serve it and enjoy .

Note:
•Take half a glass once or twice a week. Do not take it often as the spicy property of ginger makes your throat feel the heat.

•Its always best to take it in the morning with empty stomach. Then continue with regular breakfast.

Pav bhaji

SERVING SIZE – 3-4

INGREDIENTS:

•Pav – 6 nos
•Onion (medium) – 1 no
•Tomato – 1 no
•Tomato sauce – ½ cup
•Ginger (finely chopped) – 1 tbsp
•Garlic (finely chopped) – 1 tbsp
•Potato – 2 cups (Peel the skin chop into small pieces)
•Cauliflower – 1 cup (Cut in to small pieces)
•Carrot – ½ cup (chopped)
•Beans – ½ cup (chopped)
•Frozen peas – 1 cup
•Red chili powder – 2 tsp
•Coriander powder – 2 tsp
•Cumin powder – 1 tsp
•Garam masala – 2 pinch
•Dry mango powder / Amchoor powder – ¼ tsp
•Turmeric powder – ¼ tsp
•Oil – 1 tbsp
•Butter – 1 tbsp
•Cumin seeds – 1 tsp
•Hing – 1 pinch
•Salt – to taste
•Coriander leaves – few
•Lemon juice – 1 tbsp

PREPARATION:

•Cook Potato, Cauliflower, Carrot, Beans, Frozen peas ,turmeric powder, salt and water (enough water to cook) for 2 whistles in the pressure cooker. After the cooker has cooled down, mash the contents using potato masher.

•Take a heavy bottom pan, heat the oil and butter. Then add cumin seeds and hing, stir it well. Add chopped onion, ginger and garlic. Let it cook (low to medium heat) until oil separates and the raw smell of the onion, ginger and garlic is gone.

•Add the chopped tomatoes and cook until oil separates. Then add tomato sauce and cook until the oil separates. Then add red chili powder, coriander powder, amchoor powder, cumin powder, garam masala. Mix it well.

•Add the cooked – mashed veggies, salt and some water and mix it well. Let it cook for couples of minutes and switch off the stove. Finally add the lemon juice and mix it well.

•Garnish with coriander leaves.

•Toast the pav/bun with butter on both sides using griddle/pan.

•Serve it hot with toasted pav/buns and it tastes so great.

vathal kuzhambu

SERVING SIZE – 4


INGREDIENTS:

• vathal – 2 tbsp
•Tamrind – lemon size
•Turmeric powder – 2 pinch
•Sambar powder – 1 1/2 tbsp
•Toor dal – 1 tsp
•Mustered Seeds – 1 tsp
•Fenugreek seeds – 1/2 tsp
•Hing – 1/4 tsp
•Curry Leaves – 1 sprig
•Gingelly Oil – 4 tbsp
•Grated Coconut – 1 tbsp(optional)
•Grated Jaggery – 1 tsp
•Salt – to taste

PREPARATION:

•Soak the tamrind in warm water for approx 10 min. Mash the tamarind well and extract (filter) the water.

•Take a kadai and heat the oil. Then add mustered seeds. When it splutters add toor dal, fenugreek seeds and curryleaves and stir it well.

•Add vathal fry until brownish black color. Make sure vathal doesn’t burn. Cook it in the medium flame.

•Add Sambar powder, turmeric powder, hing and grated coconut and mix it well.

•Then add tamarind water and salt, stir it well. Cook until the raw smell is gone.

•Add the grated jaggery and mix it. Boil until the oil seperates out (you can see it float on top).

•Serve it hot with rice and Papad.

Rava dosai

INGREDIENTS:


•Rava (Semolina) – 1 cup
•Rice flour – 1 cup
•Maida – ½ cup
•Onion (medium) – 1 no
•Cumin seeds – 1 tsp
•Black pepper (Crushed) – 1 tsp
•Ginger (Chopped) – 1 tbsp
•Green chili – 2 nos
•Hing – ¼ tsp
•Oil / Ghee – for sprinkle
•Cashew nuts (broken) – 1 tbsp
•Salt – to taste

PREPARATION:


•Take a vessel and add rava, rice flour, maida, hing, cumin seeds, crushed pepper, chopped green chilies, ginger, cashews, water and salt.

•Mix the batter well to the buttermilk consistency and set it aside for 5 min.

•Take a Dosa griddle and heat it. If available, you can also use an electric griddle.

•Give the prepared batter a little stir and Sprinkle the batter in the griddle, add chopped onion and sprinkle some oil/ghee. Cook it in the medium flame. Let it cook until its crispy and golden color. Please note that it takes approx 15 min to cook properly.

•Serve it hot with onion chutney and sambar.

Coconut milk cake

Ingredients:

1 1/2 cup all purpose flour
100 ml water
400 ml coconut milk,or I can
1 cup sugar
1 tsp salt
1 tsp baking powder
3 large eggs,room temperature
some oil for brushing

Method:

1:Combine all ingredients in a mixer or a large bowl,beat well until smooth.Sieve the batter into another large bowl,set aside.

2:Preheat oven to 375 F.Lightly grease the moulds with cooking oil and place them in a preheated oven for 5-10 minutes.

3:Remove excess oil from mould before spoon batter into the mould about 3/4 full of the mould,not to the top of the mould.(The batter will expand and overflow)

4:Bake for 10 minutes or until golden brown.Remove mould from oven,use bamboo stick or tooth pick to remove the cake from the mould.

5:Serve warm with tea or coffee.

Cendol(green pea noodles in coconut milk)

Ingredients Dough:

150 gm green pea flour
1 1/2 cup water
2 drops pandan flavor
1 tbsp alkaline water
1/2 tsp salt

soup:
1 can coconut milk,400ml

Palm Syrup:

2 cup water
1 pack palm sugar,400gm
1 cup sugar
4-5 pandan leaves (screw pine leaves)


Method:


1:Combine dough ingredients in a heavy base sauce pot,cook at low heat,keep stirring the flour mixture constantly,do not let the dough stick to the bottom .

2:When is mixture is thick and shiny,remove from heat immediately.Prepare a basin of ice cold water,place a cendol frame (any sieve with large holes) over the basin.

3:Press the flour mixture in the sieve and press with ladle.Work quickly by pressing dough through the cendol-maker with quick short strokes (keeping dough warm all the time) into a basin of ice water.Repeat the same procedure until dough finish.Then raise few time before sieve in a large bowl,set aside.

For Palm syrup:

1:Combine sugar ,palm sugar ,water and pandan leaves in a stock pot at medium heat.Stir constantly until thicken and lightly brown.Remove from heat and leave it to cool down.


cooked cendol dough mixture

press cendol dough through the sieve frame into a basin cold water

dough mixture become cendol shape

ready to serve with ice crushed ,coconut and palm syrup.

chicken rendang

Ingredients:

10 drumsticks ( chop into 2 pieces,then wash and drain to removed any chip bones)
3 tbsp homemake-fried-sambal-belacan(have given in my recipe index)
1 tbsp meat curry powder
2 tsp chicken boullion powder
2 tbsp chili flakes *optional if you like extra spicy*
2 pieces rock sugar ( medium size) or 2 tbsp sugar
1 tsp sea salt or more to your taste
1/2 cup blended fine grated grilled coconut
200ml coconut milk
4-5 pieces kaffir lime leaves
1 tbsp cooking oil

Method:

1:Heat large non-stick soup pot or wok with cooking oil,curry powder and /homemake-fried-sambal-belacan at high medium heat for 30 seconds,then add in daun limau purut(kaffir lime leaves) and chopped chicken drumstick.

2:Reduce heat to medium ,add in coconut milk,chicken bouillon ,rock sugar and salt into the chicken.Simmer uncovered for 30 minutes or until the gravy slightly thicken.Remember to keep stirring with spatula especially to scrape the bottom if you 're using regular aluminum pot or wok to prevent from burning.

3:Add in blended grated grilled coconut into pot,stir well combine with chicken.If the gravy is too dry,add extra another 100 ml coconut milk/ whole milk. Check the seasoning,cook for another 5-10 minutes or until red oil start floating on the pot surface .Remove from heat.

4: Serve warm with rice,compress rice or coconut rice

Spiral curry puff

Ingredients:

Filling(A)

300 gm onion,peeled and diced small
2 lbs potato,peeled ,diced and steam or boiled
1 lb chicken breast,diced
1 cup green pea
3 tbsp curry powder
1 tbsp salt
1 tbsp chicken bouillon powder
2 tbsp oil

 Dough Ingredients:

Water dough:

400 gm all purpose flour
2 tbsp rice flour
80 gm butter or margarine
240 ml cold water
1/2 tsp salt

Oil Dough:

200 gm all purpose flour
1 tbsp rice flour
100 gm butter
enough oil for frying

Method:


1:Peeled,washed and dice onion and potato.Boil potato until semi soft.

2:Heat large pan or skillet with oil,add in onion ,fry until fragrant then add in diced chicken,potato,seasoning and curry powder.Stir fry all the ingredients for 5 minutes before add in green pea,mix well before dish out and set aside to cool down.

For Water and Oil Dough:Use the same method but separate the portion of oil and water dough when kneading.

1:Sift rice flour and all purpose flour together.Combine well with butter,water and salt.Knead into dough.Divided each dough into 5 equal portion and wrap with saran wrap and keep in fridge for 15-20 minutes.

2:Wrap a portion of oil dough with a portion water dough in a ball shape.Then flatten with your palm before roll thin with rolling pin

3:Refer step to step method at below pix

pix #1; cooked filling

pix#2; oil and water dough

pix#3: water dough flatten before wrap over oil dough in ball shape

pix#4 ;flatten ball shape and roll up in oblong shape

pix #5; use rolling pin to flatten the oblong shape dough

pix#6; roll up again

pix#7 ;use sharp knife to cut the dough into 5 pieces

pix#8 ;flatten and roll into round shape

pix#9: fill with 2 tsp or more filling

pix#10:fold the edge together before crimps the edges

pix#11:place on floured tray before fry

pix#12 :fry curry puff until golden brown

Homemade kaya(coconutmilk jam)

Ingredients:
500ml thick coconut milk
350g caster white sugar
10 size A eggs - 6 whole eggs and 4 egg yolks.
Half teaspoon of salt.
8 pieces of knotted pandanus leaves/any essense

 

 

Methods:

                                                       Should be prepared in double boil

Kaya is ready when it coats the back of the spoon.

                                           Kaya is ready when the consistency is thick but still runny.

1. Separate egg yolks with an egg separator. Please do not separate the yolks using the egg shells. The reason is because, the shells may be contaminated with bacteria which remain even after washing the eggs thoroughly.
2. Beat 6 whole eggs with 4 yolks using a whisk. There is no need to beat until the mixture increases in volume.
3. Pour in the sugar and salt and continue whisking the mixture. Again, there is no need to beat until the mixture increases in volume.
4. Boil water in the bottom part of a double boiler. I use TupperChef double boiler set. The secret to avoid the kaya from being lumpy is to make sure the bottom part of the top pan is one inch above the boiling water. We do not want the top pan to be too hot by piping steam or in contact directly with the boiling water.When using the wok and 24 cm stockpot, I filled the stockpot with 1.6 litres of water to ensure the water will not touch the base of the wok. It worked perfectly.
5. Pour the coconut milk in the top pan of the double boiler and warm it until it is lukewarm, then pour back into a small jug.
6. Slowly pour the coconut milk from the jug in small trickle, into the egg mixture, whisking all the time.
7. Strain the mixture into the top pan of the double boiler.
8. Put in the knotted pandanus leaves
9. Continue stirring over very low heat until mixture is thicken, glossy and smooth. In my case it took 40 minutes.
10. Your kaya is ready when it coats the back of the spoon you use for stirring. It may appear to be runny but it will thicken when it cools.
11. Cool and keep in an airtight jar. By placing kaya in the fridge, it will stay fresh longer.

Chicken rice with steamed ginger chicken

Cooking utensil required: double tier steamer.
Ingredients:
•300g chicken, cut into 4 cm pieces
•4 cm knob fresh ginger, grated, juice reserved
•2 cloves garlic, grated
•2 tsp oil
•1 tsp salt
•1 cup uncooked rice
•1 cup chicken stock (make your own or used canned)
•2 tsp garlic oil (stir fry 1 tsp chopped garlic in 2 tsp oil till brown, then strain)
•1/2 tsp salt
•2 screw pine leaves (daun pandan)
•Light soy sauce
•Sesame oil
•1 stalk fresh red chili
•1 stalk fresh coriander

Method:

1.Fill the bottom part of the steamer half full with water.
2.Boil water in the steamer.
3.While waiting for the water to boil, rub chicken with ginger, grated garlic, oil and 1/2 tsp of salt.
4.Place on a heat proof plate.
5.Wash rice and combine with chicken stock, garlic oil, 1 tsp of salt and daun pandan.
6.Transfer to a heat proof deep plate.
7.Place both and rice on top of one another in two steamer racks. The rice at the lower level.
8.Make sure the water is really boiling hot and steam both tiers for 15 minutes.
9.Remove the steamer with rice in it, fluff the rice with a big wooden spoon, cover and set aside to let it cook in residual heat.
10.Steam the chicken for another 5-7 minutes.
11.Spoon soy sauce and sesame oil over the chicken, garnish with sliced red chili and coriander.
12.Serve with the chicken rice.