Thursday, 17 April 2008

Ullundhu vada

1 cup ullundhu (Urad daal)
4 to 6 Green chillies (chopped)
1 tsp. Salt
1 1/2 cups.Oil (for frying)
1 medium Onion (chopped)
3/4 tsp cumin seeds
1 tsp Black peppercorns (whole)
10 nos Curry leaves (chopped)

Wash and soak black gram for atleast 3 hour. Wash again and drain all water and wet grind in a grinder or a regular blender adding very litlle water. (1/4 cup water should be fine and no more than that). Mean while heat oil in a pan and keep ready. Add cumin seeds, black peppercorns, curry leaves,onion,chilli and salt mix throughly.Wet your palm and spread little batter and shape it like a doughnut using your other other hand. Make a hole in the center and drop very carefully in the heated oil and deep fry until golden and crispy on both sides. Drain excess oil using a paper towel and serve hot with sambar and chutney.

Monday, 14 April 2008

Saturday, 12 April 2008

California Roll


Tender cooked chicken wings serve with soy sauce and vineger and garnished with slicely chopped spring onion

coconut green chutney and tomatoes chutney


Regular dosa batter is made from rice and split, skinned urid dhal blended with water and left to ferment overnight. (A modified form of the same batter can be used to make idlis. Characteristically, the rice in idli batter is coarsely ground and in dosa batter, the rice is very finely ground. Furthermore, the rice to lentil ratio varies in both.) The rice can be uncooked and/or parboiled. The urid dhal and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.

But today i use urid dhal with steam plain flour to make this dosa.i learn this method from my sister in law who are Srilankan.The taste are similar and healthy too for those in diet.


Saturday, 5 April 2008

Hokkien Mee {My Style}

Deep Fried Chicken

Chicken Rendang

Fried Puttu (Puttumayam)

My Style Fried Rice

Spices From Spice Box

Pandan Chiffon Cake

Dinner Party

Hot And Spicy Chicken Wing Grill

Sea Bream Grill

Beansprout Stir Fry

Beansprout Stir Fry

Pak Choi Stir Fry

chicken kicap

Delicious egg soup

Tuesday, 1 April 2008

Simple fried noodle

Noodle is my favourite easy to cook and also a healthy food.and today i haven't got that much ingredients to cook a perfect fried noodle.even though i cooked a delicious dish in simple away.


500g (1 lb) large or medium-sized raw prawns,remove the shell
300g dried rice noodles
1 tablespoons soy sauce
2½ tablespoons fish sauce
1 tablespoons crushed red chilli
2 tablespoons sunflower oil
5 garlic cloves, finely chopped
1 carrots, shredded
1 Yellow pepper,shredded
1 bunch pak choi,cut into 3"inch
2 spring onion,cut in to 3"inch


Prepare the prawns. Soak the noodles in warm water for 4-5 hours or overnight if time allows. Drain them.Combine the fish sauce and soy sauce in a bowl and set aside.Heat 2 tablespoons of oil in a non-stick wok or frying pan and stir-fry the garlic over medium heat until it is lightly browned. Add the crushed red chilli,prawns,carrot,yellow pepper and cook for 1-3 minutes. Add the noodles,pak choi,and spring onion and stir-fry together with combine sauce and cook for another 2 minutes.the dish now is ready to serve.garnish with soy sauce and chilli oil.


this is my second try on sushi.But this sushi specially prepared for my guest.for sushi rice i used Thai jasmine rice and few drops of sushi vinegar and for the stuffing i used cucumber,ham,sausage,sesame seeds and mayonnaise and wasabi for taste and rolled with sea weed.not only that i use picked ginger for garnished

Sunday, 30 March 2008

Coconut candy


3 cups freshly grated white coconut flesh, packed down

3 1/4 cups coarse white sugar

3/4 tin evaporated milk

1/3 cup butter, softened

1 1/2 tsp Pandan essence


Grease a 9″ tray with butter
Dry roast the coconut in a non-stick wok over medium heat until most of the moisture evaporates and the coconut is slightly dry.Pour in 3 cups of sugar and all the evaporated milk. Stir well. Add extra sugar to taste.Stir stir stir. Continously. Until the mixture thickens and slightly comes off the edges of the wok. Will take up to 1/2 hour.Add softened butter and continue to stir.When the mixture is really thick, quickly add in pandan essence.Continue to cook over medium heat, stirring all the time. The candy is ready when the mixture leaves the sides of the wok, almost like a lump. Also, the mixture will lose some of its shine, almost going matte.
Working quickly, pour out the mixture into the greased tin and flatten top with the back of a clean spoon.Let cool ten minutes and cut into squares whilst warm. Let cool completely before breaking off into tiny brightly-colored squares and serving. Store in an air-tight container.
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