Wednesday, June 25, 2014
Friday, June 13, 2014
This is a dry version that can be served as a starter or side dish. You can make a wet version of this by adding water mixed with corn flour.
- Boneless Chicken Breasts – 2 ( 250g )
- Capsicum – ½
- Corn flour – ½ cup
- Onion – 1
- Dry red chillies – 2 or 3
- Soya sauce – 1tsp
- Honey – 2 tsp
- Tomato ketchup – 2tbsp
- Red chilli sauce – 1 tbsp
- Vinegar – 1½ tbsp
- Spring onion – for garnishing
- Oil - for frying
- Egg – 2
- Black pepper powder – ½ tsp
- Chilli powder – 1 ½ tsp
- Corn flour - 1 tbsp
- Oil – 1 tbsp.
- Salt – ½ tsp
Wash the chicken and cut into bite size cubes. Mix the ingredients written under marinade and marinate the chicken pieces and keep it in the fridge for an hour.
After an hour, sprinkle corn flour on the marinated chicken and mix well. Make sure each chicken piece is coated with corn flour.
Heat a pan on a medium heat; add enough oil for deep frying. Deep fry the chicken pieces until golden brown. Drain and keep aside.
Cut the capsicum into bite size cubes. Cut the onion into 8 pieces.
Heat a non-stick fry pan, add 2 tsp oil. Reduce heat, break dry red chillies into bits and add it and stir.
Remove the pan from fire, add soya sauce and honey. Mix well. Add tomato ketchup, red chilli sauce and vinegar and mix. Return the pan to fire and sauté for few seconds.
Add onion and capsicum sauté for few seconds. (If you don’t like the dry version, add ½ cup of water mixed with 1 tsp corn flour at this stage. Bring it to boil and follow the below steps else skip this)
Add fried chicken pieces and sauté. Make sure each piece is coated with the sauce. Remove from fire, garnish with spring onion and serve hot.
Tuesday, April 29, 2014
This is one of my childhood favourite that my mom used to make for evening snack. This puttu can be served as a breakfast or evening snack.
- Yellow Corn Flour/ Corn Meal - 2 cups
- Grated coconut - 1 cup
- Salt to taste
In a bowl mix yellow corn flour and salt. Sprinkle little water and mix well without any lumps. Again sprinkle little water and mix well without any lumps. Repeat sprinkling water & mixing until you get the right consistency. The flour should be wet enough for steaming. It should not become too watery. The right consistency should be you could make a ball with the flour and it could be breakable in to flour.
Fill the puttu kudam with water(quantity should be from ½ to ¾ th of puttu kudam). Close it with the lid and heat it.
Once the flour mixture is ready, fill the puttu maker with coconut layer and flour mixture.
Layer the puttu maker with some grated coconut first, then the ragi mixture and then the grated coconut again. Repeat the coconut layer and ragi mixture until you fill the puttu maker. ( for step by step explanations with pictures click here.) Now the puttu kuzhal is ready with flour.
Once the water in the puttu kudam starts boiling, fit the puttu kuzhal and heat it until the steam comes out from the top of the puttu maker. Continue heating for 5 more minutes and remove from heat.
Serve with sugar and banana.
Linking this to Akila's Dish Name starts with "Y"
Wednesday, April 16, 2014
Wheat flour and Dates Syrup Steamed Cake | No Egg No Butter Steam Cake | Healthy Evening Snack Recipes
This one of a healthy snack that can be prepared with minimum efforts, now a days this is one of evening snack for my kids.
Saturday, April 5, 2014
Saturday, March 22, 2014
Thursday, February 27, 2014
Friday, February 21, 2014
Adapted from RasaMalaysia
- All-purpose flour - 350 g ( 2 ½ cups)
- Butter – 225 g (8 oz)
- Egg yolks – 2
- Salt – ¼ tsp
- Icing sugar – 4 tbsp
- Corn starch/ corn flour – 2 tbsp
For egg wash
- Lightly beaten egg yolk – 1
- Pineapple jam/paste as required
Mix flour, corn starch, sugar and salt. Sieve this flour mix into a bowl. Bring the butter to room temperature. Add butter to the flour and mix gently until well combined. Beat egg yolks, add to the flour, mix well and make dough.
Now prepare pineapple balls. Make 24 pineapple jam balls and keep aside.
Divide the dough into 24 equal balls. Flatten a ball with the palms and put a pineapple jam ball in the centre and cover the filling. Shape it into round ball and then shape it into a roll about 1.5” long. Repeat the same for rest of the balls.
Use a fork to make criss-cross patterns on the tart. Brush it with the egg wash.
Preheat the oven to 350F and bake for 20-25 minutes or until the tarts becomes light brown.
Let it cool and store them in an airtight container.
Wednesday, January 29, 2014
Pineapple tarts are festive cookies especially they are eaten during Chinese New Year. Tomorrow is Chinese New Year and this year is Horse Year. I wanted to make these cookies last year but due to some reason I couldn’t make them and so I made glutinous rice balls/Tang Yuan. This year I made both open face pineapple tarts and closed ones. And I used home-made pineapple paste/jam for the filling, which I will post later. These cookies really melted in mouth. I got this melt in mouth pineapple tart recipe from The Little Teochew.
Thursday, January 23, 2014
- Gram Flour ( Besan / Kadala Mavu ) - 1 cup (120 grams)
- Fine Semolina/Sooji/Ravai - 1 tbsp
- Water – ½ to ¾ cup
- Food Colouring - 1/2 tsp
- Almonds/Badam - 3 tbsp chopped
- Cashews - 3 tbsp chopped
- Raisins/Dry grapes – 1 tbsp (optional)
- Boiling Water - 1 ot 2 tbsp
- Ghee - 2 tbsp
- Oil for deep frying
- For Sugar Syrup
- Sugar - 1 cup (200 grams)
- Water - 1/2 cup (120 ml)
- Saffron strands - a pinch
- Cardamom Powder - 1 tsp
(If coarse semolina is used, blend it in a blender into a fine powder)
Mix semolina with gram flour and sieve it. Take a mixing bowl add gram flour and semolina, add water little by little and mix well without any lump. Make sure the batter consistency is not too thick or too thin (little thinner than dosa batter). Add food colour and mix. Keep it aside.
Heat a fry pan on medium heat, add oil and bring it to medium hot. Perforated ladle is used to make bhoondi. Hold perforated ladle above the hot oil. Pour some batter over the perforated ladle and tap off the ladle with a spoon so that bhoondi will fall through the holes. Fry these bhoondi for a couple of minutes. Remove the bhoondi before they get crispy ( it should be little soft) and drain and keep aside. Repeat the same for the remaining batter.
For sugar syrup, mix sugar and water in a bowl. Stir until sugar dissolve in the water. Bring it to boil. Simmer for 8-10 minutes or until you get one string consistency. To check one string, dip a ladle inside the sugar syrup and take it out, the last drop falling off from the ladle will form a string like effect. Now add cardamom powder and saffron and mix well. Remove from heat.
Now add almonds, cashews and raisins to the fried bhoondi and pour the syrup over it. Mix well. Transfer this to a mixer or food processor, add a tablespoon of boiling water and pulse for few times. Don’t grind too much just pulse it. Transfer this to a bowl, dip your hands in ghee take a small portion from it and shape into balls. Repeat the same for the remaining. Decorate with almonds/cashews/raisins and serve.
Adapted from Yummy Tummy