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Showing posts from 2017

Masala Goat Curry Recipe

Ingredients: 500g goat pieces 4 tablespoons olive oil Pinch of cumin seeds 5 cardamom pods 5 cloves 1-star anise 1/2 cinnamon quill 20 curry leaves 1 onion (finely chopped) 10 cloves of crushed garlic 1 chilly (crushed) 1.5 tablespoons masala 2 teaspoons turmeric powder Salt to taste Pinch of asafoetida 1.75 cups boiling water Handful of coriander leaves   Methods: 1) In a heated pot, add olive oil. Once the oil has heated, add cumin seeds and wait for seeds to splutter. And add curry leaves. 2) Then, add cloves, cardamom pods, star anise, cinnamon quill. Add onions and chili garlic paste. Stir and cook onions until light brown. 3) Add turmeric and masala powder and saute' for few seconds. 4) Add goat pieces and salt to taste. Stir and cook for 10 minutes over medium-to-low heat. 5) Add water and pinch of asafoetida. Cook for 45 minutes over medium-to-low heat. Ensure to stir, occasionally. 6) Finally, add coriander leaves. St

Classic Pancake Recipe

Ingredients: 2 eggs 1.75 cups milk 1 teaspoon vanilla 2 cups self-raising flour 1/3 cup catser sugar   Methods: 1) Add all the ingredients into a mixing bowl. Mix well, ensuring there are no lumps. 2) Simmer 1 teaspoons of butter on a heated frying pan.  3) Add a 1/4 cup of mixture on the frying pan. Cook for 1-2 minutes, gently scrape and flip the pancake(s) and cook for 0.5-1 minutes. 4) Serve with butter and maple syrup.      

Onion Pakoda or Pakora Recipe

Ingredients: 2 medium-sized onion (finely chopped) 1/4 cup water (room temperature)  1 teaspoon cumin powder Garlic and chilli paste (4 cloves of garlic& 2 chillies) 1/2 teaspoon turmeric powder 1/2 teapsoon baking powder 1 teaspoon cumin powder Handful of coriander leaves (finely chopped) 1 cup chana besan Pinch of asafoetida Salt to taste 2 tablespoons rice flour 2 cups canola oil (for frying)   Methods: 1) In a mixing bowl, add all the dry ingredients and mix well.  2) Then, add water and ensure to mix well with rest of the ingredients. 3) Add canola oil in a frying pan. Once oil has heated, take a decent portion of the mixture and add into the oil. 4) Fry pakora till golden brown. Ensure to turn pakora in between. *Serve with tamarind chutney or with ketch-up.  

Classic Fruit Cake Recipe

Ingredients: 250g butter 1 cup sugar 2.5 cups plain flour (sifted) 2 teapsoons baking powder 1/2 cup milk (liquid) 1 packet mixed fruit 4 eggs Few drops of vanilla   Methods:  * Preheat oven to 180C 1) In a mixing bowl, cream butter with sugar till light and fluffy. 2)  Add eggs one at a time and beat with the cream. 3) Mix flour and baking powder together. Fold flour mixture and milk, alternatively.  4) Add the mixed fruit  and fold in clockwise direction. 5) Transfer the mixture into a greased cake tin. 6) And in the oven till golden brown        

Lamb Palau Recipe| Rice/ Pressure Cooker

Ingredients: 1kg lamb 1 onion (finely chopped) 13 cloves of cruahed garlic 1 chilli 4 tablespoons masala powder 2 teapsoons turmeric powder Salt to taste 3/4 coriander leaves 5 cloves  4 cardamom pods 1/2 cinnamom quilll 1 star annise 7 tablespoons olive oil 10-15 curry leaves Pinch of cumin seeds 13 cloves of garlic (crushed) 4 cups of water (room temperature)   Methods:  1) Wash 3 cups of basmati rice and add to the rice/pressure cooker and set this aside. *Masala Lamb 2) In a heated pot, add 4 tablespoons of olive oil. Add pinch of cumin seeds. Once cumin seeds start to splutter, add onions and garlic.  3) Add  turmeric (1 teaspoon) and masala powder (2 teaspoons), once garlic and onions turn light brown. 4) Add the lamb (chopped, washed and boiled) and pinch of salt. Stir lamb with rest of the ingredients. Cook lamb in spices for 15 minutes. NB: Boiling lamb helps to reduce fat. 5) And transfer lamb with washed rice. *M

Pineapple Pie

Ingredients: *Pastry  125g butter 1/2 cup sugar 2 eggs 2 cups flour 2 teaspoons baking powder   *Pineapple Filling 1 medium pineapple (grated/chopped) 1/4 cup water 1 teaspoon butter 1 lemon 3 tablespoon custard powder 1 cup sugar    Methods: *Pastry 1) Preheat oven to 180C. Grease a cake tin with margarine or butter. 2) In a mixing bowl, cream butter and sugar till mixture turns whitish. Add eggs and beat further. 3) Fold flour and baking powder. Transfer mixture unto the greased cake tin. Spread mixture over the length of cake tin with your finger. Use a fork and make tiny holes all along the pie pastry. 4) Place pastry into the oven and bake for 10 minutes till golden brown. 5) Remove from oven and cool the pastry.   *Pineapple Filling 1)Add water and pineapple in a pot and boil with sugar. Add lemon juice and butter. 2) Remove from heat and stir custard powder. 3) Pour over cooled pastry and spread, evenly.     

Masala Chicken Giblet Curry

Ingredients: 400g giblet (cleaned and chopped) 4 tablespoon olive/canola oil 1 onion finely chopped 7 cloves of crushed garlic 1 chilli (chopped) Pinch of cumin seeds 15 curry leaves 5 cloves 5-6 cardamom pods  Salt to taste 1 teaspoon turmeric powder 2 tablespoon masala powder Pinch of asafoetida 3 cups of boiling water   Methods:  1) In a heated pot, add olive oil and a pinch of cumin seeds. Once, cumin seed starts to splutter add curry leaves, onions, and garlic. Also, add cloves and cardamom pod. Cook garlic and onions until light brown. 2) Add turmeric and masala powder. Saute' for few seconds. 3) Add giblet pieces, salt to taste, pinch of asafoetida and chillies.Stir all the ingredients with giblet pieces. 4) Cook for 15 minutes over medium-to-low heat. Ensure to stir occasionally. 5) Add boiling water and cook (45 minutes ) further till the water dries completely. Ensure to stir occasionally. 6) Top-up with coriander leaves.

Coconut Barfi Recipe| Method 1

Ingredients: 2 cups fresh/desiccated coconut 1 cup sugar  1/2 cup  milk (powdered) Favorite food coloring (few drops)    Methods: 1) Add coconut to a frying pan. Keep stirring the desiccated coconut until light brown and has an aromatic smell. 2) Add milk and food coloring. Add water and mix further. Keep stirring till the mixture starts to leave the pan and forms a lumpy mixture. 4) Spread mixture evenly with a spoon (or press with the base of a bowl smeared with ghee) and let it cool completely. Cut into desired sizes and pieces. Serve immediately.     

Instant Murku Recipe

Ingredients: 1 cup rice flour (sieved) 1/2 cup plain flour 1/2 teaspoon turmeric powder Pinch of chilli powder 1/2 teaspoon cumin powder Pinch of salt Pinch of asafoetida 1/4 cup plain yogurt 1 tablespoon olive oil 1/4 cup water for kneading (room temperature) 2 cups canola oil for frying   Methods:    1) In a mixing bowl add rice flour, plain flour, turmeric, chilli and cumin powder, salt, asafoetida, and stir. 2) Add oil and mix further.  3) Add yogurt and stir, until mixture turns into lumps. 4)  Add water in small portions and stir with a spoon.  Knead with your hands for a smooth dough. 5) Ensure to grease the murku machine. Use the star blade for murku. 6) Break dough into decent portion and add into the murku machines. 7) Churn and make round murk(s) on a grease proof paper. 8) Add 2 cups of canola oil. Once the oil has heated well, add the murku(s) and fry until golden brown. *Serve murku when cooled.         

Tin Fish or Canned Mackerel Curry

Ingredients 10 curry leaves 1 can/tin mackerel  1 teaspoon turmeric powder 1/2 tablespoon masala powder 5-6 cloves of garlic 1 chilli Pinch of asafoetida Salt to taste 1/3 cup chopped tomatoes Handful of coriander leaves Pinch of cumin seeds 3 tablespoons olive oil Methods:  1) In a heated pot over medium heat, add olive oil. Once oil has heated, sprinkle cumin seeds, wait for the seeds to splutter then add onions and garlic. 2) Stir and cook onions and garlic till light brown.  3) Add masala and turmeric powder and saute' for 1/2 a second.  4) Add the tin mackerel, chilli, salt and asafoetida and stir. 5)  Cook for 5 minutes over medium-to-low heat. Ensure to stir occasionally. 6) Add tomatoes and coriander and cook for 2 minutes. * Serve with rice and roti. 

Chocolate Milk Barfi| Microwave Method| Double Cream

    Ingredients: 1.5 cups milk (powdered) 1 cup icing sugar 200ml double cream 4 teaspoons ghee Favorite topping   Methods: 1) In a mixing bowl, add all the ingredients and stir. You may knead the mixture so that all the ingredients are well combined. 2) Place the mixing bowl in the microwave and heat for a minutes. Remove from microwave and stir. NB: Repeat this process 5 times. By the 4th time, the bowl will become really hot. Please take precautions during the 4th and 5th round. 3) After the 5th round in the microwave, remove and stir well and transfer the mixture onto a greased cake tin/plate. Sprinkle your desired toppings. 7) Place in the refrigerator till chocolate barfi has set well.  8) Cut chocolate barfi into desired pieces and sizes. *Serve immediately...!!!         

Vegetable Palau Recipe| Rice Cooker Recipe

Ingredients: 2.5 cups basmati rice (washed) 3 tablespoons olive oil 1 medium-sized onion (chopped) 2 chillies 5-6 cloves of crushed garlic 2 tablespoons masala powder Salt to taste 4 cloves 5 cardamom pods 1/2 cinnamon quill 1 star annise 3 cups water (room temperature) 5-6 curry leaves Coriander leaves   Methods: 1) Wash rice and place in the rice cooker. 2) In a heated pot add olive oil and pinch of cumin, cardamom pods, star annise, cinnamon quill, onions, garlic, curry leaves. Stir and cook onions and garlic till light brown. 3) add masala podwer and saute' for 1/2 minutes. 4) Then add mixed vegetables, chillies and salt to taste. Stir all the ingredients and cook for 2 minutes and transfer into the washed rice. 5) Add  water and coriander leaves. Stir all the ingredients and cook for 12 minutes in the rice cooker .  * Serve vegetable palau with tomato chutney      

Phulia or Foolia Puri Recipe

Ingredients: 3 cups of flour Pinch of salt Pinch of sugar 1 teaspoon cumin powder 1 tablespoon yeast 250ml warm water  4 teaspoons ghee 2 cups canola oil   Methods:  1) In a mixing bowl add flour, salt, sugar cumin powder ad yeast. Mix all the ingredients. 2) Add ghee and stir further. 3) Add warm water in small portions and mix with a spoon. 4) Knead with your hands  to form dough. Add 1 teaspoon of ghee and knead further form smooth dough 5) Cover dough with a cloth and place a warm place for half-an-hour. 6) Knead further and break dough into smaller pieces. 7) Roll dough to a thickness of 4mm. Use a glass and cut dough into smaller phuli. 8) Add canola oil in a heated frying pan. 9) Add 4-5 phulia(s) and fry till light brown. Ensure to cover phulia for softeness. Serve with your favorite dish.             

Cumin Lamb Recipe

Ingredients: *Fried lamb 400g lamb (chopped in small cubes) Pinch of salt 1/2 teaspoons baking powder Pinch of black pepper 3 tablespoons corn flour  2 cups canola oil (for frying) * For stir-fry 1 onion (chopped in cubes) 1-2 chillies (chopped) 2 tablespoons olive/canola oil 10 cloves garlic (paste) 1/2 cm garlic  (paste) 1 tablespoon cumin seeds Handful coriander  3 tablespoons soy sauce  Salt to taste 1 tablespoon chilli flakes (may vary with your taste)  Methods: 1) In a mixing bowl add lamb, pinch of salt and pinch of black pepper. Stir properly. 2) In a heated frying pan, add lamb pieces and fry until lamb is well cooked. Drain oil from lamb and set aside for later use 3) In a wok/ pot add olive/canola oil. Add cumin seeds and let it splutter. Then, throw in onion, garlic and ginger paste and cook till light brown. 4) Add cooked lamb, chillies flakes, salt to taste, soy sauce. Stir fry lamb with the ingredients for 2 minut

Sweet Tamarind Chutney

Ingredients: 250g tamarind (soaked in water overnight) Pinch of asafoetida 3 tablespoons olive oil 1 chilli (chopped) 15 curry leaves 6 cloves of crushed garlic 5 cloves 1.5 teaspoons roasted and crushed cumin powder Salt to taste 3 cups sugar   Methods:   1) In a heated pot, over low heat add olive oil, garlic, chilli, curry leaves and cloves. Stir and cook garlic till light brown. 2) Squeeze  tamarind into water. Add tamarind water into the pot with cumin powder, salt to taste and asafoetida. Stir and cook the mixture for 5 minutes over low heat. 3) Add sugar and cook for another half an hour. Cool chutney before serving.  

Gulab Jamun Recipe

Ingredients: *Syrup 1 cup sugar 1.5 water   *Dough 1 tin condense milk (397g) 3 tablespoons prepared syrup 1 teaspoon cardamom powder 1/2 teaspoon nutmeg 1 tablespoon ghee 5 teaspoons baking powder 3 cups plain flour  3 cups canola oil (frying)   Methods: 1) Syrup: In a pot add sugar and water. Stir sugar till sugar particles have dissolved. Bring syrup to boil and simmer for 3-4 minutes. Syrup texture should be thin for gulab jamun.  2) Dough: In a mixing bowl, add and stir condense milk, prepared syrup, cardamom powder, nutmeg powder, and ghee. Then, stir in baking powder. 3) Add flour in 3 portions and stir. In the final portion knead the mixture to form dough. 4) Take a decent portion of dough. Roll into a ball and further roll into a forward motion to form gulab jamun(s). Place gulab jamun dough into a flour-dusted plate. 5) In a heated frying pan/kadai add canola oil for frying. Once, oil has heated reduce heat to low and deep fry unt

Khaja Recipe

Ingredients: *Dough 1 cup plain flour 1/2 teaspoon  cardamom powder 1.5 tablespoons ghee 3/4 cup water (room temperature)  2 cups canola oil (frying) *Paste 1 tablespoon ghee 1 tablespoon canola oil 2 tablespoons corn flour   *Syrup 1 cup sugar  3/4 cup water (room temperature)      Methods:   1) In a mixing bowl, add flour and cardamom powder . Then, add ghee and rub onto the flour. 2) Add water in small portion and stir with a spoon. Knead to form a dough. Set dough aside for half and hour. 3) To prepare paste: add ghee, oil and corn flour. Stir all the ingredients to make a smooth paste. 4)  To prepare syrup: Add water and sugar into a pot. Cook syrup over medium heat till one string of consistency is reached. 5) After half an hour, knead dough further and break into 6 equal pieces. 6) Roll dough with a rolling pin to a thickness of 2mm. Repeat this process for rest of the dough pieces. 7) Place a rolled dough onto a flour-dusted b

Sweet and Sour Prawn Recipe

Ingredients: *Sauce 1/3 cup  pineapple juice 2 tablespoons tomato sauce 2 tablespoons sweet chilli sauce 1 tablespoon light soy sauce 1/2 teaspoon white vinegar 1 tablespoon sugar   Methods: 1) Mix all the ingredient in a mixing bowl, stir and set aside. Ensure that there are no lumps.   Ingredients: *Prawns 200g peeled, deveined prawns Pinch of salt Pinch of black pepper 1/2 tablespoon light soy sauce 2 eggs 3/4 cup corn flour  1 cup canola oil Methods: 2) Add prawn into a mixing bowl. Add salt, black pepper, soy sauce and eggs and all the ingredients with the prawns.  3) In a separate bowl, add corn flour. Coat prawns into corn flour and place prawn into a plate. 4) Add canola oil in a heated frying. Once, oil has heated fry the coated prawns till golden brown. Drain oil and set prawns aside. Ingredients: *Stir-fry 3 tablespoons olive oil 6-7 cloves of crushed garlic 1 onion chopped 1/2 chopped red capsicum

Suji or Semolina Halwa Recipe

Ingredients:  1 cup ghee 1.5 cups semolina/ suji 2 cups milk 1 cup sugar  1/2 cup almond flakes 1 teaspoon cardamom powder 1/2 cup sultanas or chopped dates (optional)    Methods:  1) In a heated kadai or frying pan add ghee . Fry (low heat) semolina till light brown and or gives rustling sound. 2) Add sugar, cardamom powder almonds and sultana, stir and cook for a minute. 3) Add milk and stir over low heat. Keep stirring till milk get absorbed. 4) Remove from heat and serve warm or cooled.    

Classic Corned Mutton Curry

Ingredients: 1 tin corned mutton (326g) 1 medium-sized onion (finely chopped) 2 chillies (may vary with your taste) 1 teaspoon turmeric powder 2 teaspoons masala powder Salt to taste Pinch of cumin seeds 4 tablespoons olive/canola oil 10 curry leaves 5-6 cloves of garlic Handful of chopped coriander leaves   Methods: 1) In a heated pot  (medium-to-high heat), add cumin seeds. Once, seeds start to splutter add onions. Stir and cook onions till soft. Then throw in curry leaves. Add crushed garlic, stir and cook till light brownish. 2) Add turmeric and masala powder and saute' for few seconds. 3) Add corned mutton, salt to taste and chillies. Stir all the ingredients with corned mutton. Cook corned mutton for 10 minutes over medium-to-low heat. Ensure to stir, occasionally. 4) Finally, top-up with coriander leaves. Let curry stand on heat for few minutes. Remove from heat and serve in the dish. * Serve Classic Corned Mutton with rice or roti.  

Simple Egg Fried Rice Recipe

Ingredients:  4 tablespoons olive/ canola oil 5-6 cloves of crushed garlic 1/2 cm crushed ginger 1 onion (finely chopped)  3 eggs 1 cup mixed vegetables Bunch of Chinese cabbage 1/2 finely chopped red capsicum 1/2 finely chopped green capsicum 3 cups of cooked rice 1/2 teaspoon white vinegar 2 tablespoons light soy sauce 1/2 tablespoon dark soy sauce 1 tablespoon chilli sauce Salt to taste Pinch of black pepper Handful of chopped spring onions   Methods:  1) In a heated frying pan/wok, add olive oil. Add garlic and ginger paste and cook till soften.  2) Add chopped onions and cook until golden brown 3) Add 3 eggs and ensure to scramble, immediately. 4) Then, add mixed vegetables, capsicums, and Chinese cabbage. Stir fry the vegetables. 5) Add cooked rice, salt to taste, black pepper, dark and light soy sauce, white vinegar, chilli sauce and salt to taste. 6) Stir all the ingredient, thoroughly. 7) Finally, top-up with spring onions

Aloo or Alu or Potato Paratha

Ingredients:  Dough 250ml water (lukewarm)  Pinch of salt  3 teaspoons oil/ghee 2.5 cups flour  1/2 teaspoon oil/ghee   Potato Filling  2 medium-sized boiled and mashed potatoes 1 tablespoon green chillies (finely chopped) 1 tablespoon coriander leaves 1/4 teaspoon chilli powder  1 teaspoon cumin powder (optional) Salt to taste   Methods:  1) In a mixing bowl add flour, salt, and oil. Stir all the ingredients. Add lukewarm water and stir to form a dough. Knead with your hand for a smooth dough. Set dough aside for 15 minutes. 2) In a mixing bowl, add mashed potatoes, green chillies, coriander leaves, chilli powder and salt to taste. Stir all the ingredient until well mixed. 3) Add 1/2 teaspoon oil to the dough and knead further. 4) Take a decent portion of dough and roll into a flour dusted board. Gently, press and roll a diameter of an 8cm meter. 5) Add 2 tablespoons of potato filling in the center of rolled dough. Make pleats and seal pot

Fresh Mango Pickles

Ingredients: 2 large half-riped mangoes(chopped in smaller pieces) 1.5 teaspoons turmeric 1.5 tablespoons masala 2 cups canola/ mustard oil 1 cup sugar(optional) 10 cloves of crushed garlic 3 chillies- crushed Salt to taste 2 teaspoons black mustard seeds powder   Methods: 1) Chop, wash and pat dry mangoes. Add 1 tablespoons salt and toss mangoes with salt. Set mangoes aside overnight. The next day, drain the water extracted from mangoes. 2) Transfer mangoes in a mixing bowl. Add turmeric, masala, crushed garlic and chilli, salt and black mustard powder. 3) Add canola/mustard oil in a pot. Add sugar and heat sugar (optional) with oil till sugar particles have dissolved. Immediately, transfer oil with mango pieces and rest of the ingredients. 4) Stir mangoes with the ingredients and store in a air tight container. * You can sun dry mangoes for a day or so that will help to preserve the mango pickles