Wednesday, December 21, 2011

Lemon Rice


2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts


  1. Heat oil in a pan and add mustard seeds, allow to splutter.
  2. Add turmeric powder and peanuts, fry till brown.
  3. Now add green chilies, curry leaves, salt and fry for 2 minutes.
  4. Take it off from the flame and add lemon juice and mix well.
  5. Now add this to the boiled rice and mix well. Lemon rice is ready to be served.

Tuesday, December 20, 2011

Potato wedges

½ tsp paprika
3 tbsp half-fat crème fraîche
1 tsp tomato purée
½ lime, juiced
2 spring onions, chopped
1 clove garlic, crushed
3cm piece cucumber, deseeded and finely chopped
Black pepper

3 medium baking potatoes (about 600g total), scrubbed
1-2 tbsp olive oil
2 tsp crushed garlic
2 tsp paprika
2 tsp ground cumin
1 tsp ground black pepper
1 tsp mixed dried herbs

Preheat the oven to 200°C/gas mark 6. Cut each potato into 8 wedges. Drop into a pan of boiling water and cook for 8 minutes. Drain. Leave in the pan in a warm place.

Meanwhile, combine all the remaining ingredients (not those for the dip) in a bowl. When the potatoes are cool enough to handle, coat each of them in the spicy paste. Place on a baking sheet, skin side down.

Bake the potatoes for 25 minutes or until brown and crisp. Meanwhile, make the dip by mixing together all the ingredients. Serve the wedges hot with the dip.

Tuesday, December 13, 2011

BBQ Chicken Wings

BBQ Chicken Wings
This is a recipe for Malaysian BBQ Chicken Wings
10-12 chicken wings

For Marinate:
5 shallots (peeled and chopped into small pieces)
5 garlic (peeled and chopped into small pieces)
2 inches of ginger (peeled and chopped into small pieces)
1 teaspoon of dark soy sauce
5 teaspoon of soy sauce
3 dashes of white pepper powder
3 dashes of sesame oil
Sugar to taste
Salt to taste

Marinate the chicken wings for 12 hours.
Grill over fire, constantly turning them so they are evenly grilled.
Serve hot.


Saturday, December 10, 2011

Keema Aloo

Keema Aloo

½ kg. minced lamb/beef
250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

Wednesday, December 07, 2011

Garlic Pizza Bread

Garlic Pizza Bread
300g White Bread Flour
1 sachet Easy Bake Yeast - 7g sachet
1 tsp Salt
1 tbsp Olive Oil
150 ml Warm Water
200g Unsalted Butter
1 Large Garlic Clove Crushed

Mix together the flour, yeast and salt. Stir in the olive oil and water, and bring together with your hands to a dough. Knead on a floured surface for 10 minutess, or until the dough is smooth.

Put the dough bowl and cover with a damp tea towel. Set aside in a warm place for 60 minutes or until the dough is doubled in volume.

Meanwhile, season the butter with salt and mix in the garilc clove. Refrigerate until ready to use.
Knock back the dough and divide into 8 pieces. Roll into balls and then roll out thinly to a diameter of about 20 cm. To do this, use a floured rolling pin and keep turning the dough and rolling. Do not turn the dough over.

Set out on a floured baking sheet or a floured tray. Cover with cling film or a tea towel and set aside for 30 minutes or so. Preheat the oven to 220 C/210 C fan / gas mark 6.

Dab the dough with butter all over, taking care to got near the edges, so that they don't dry out. Bake for 10 minutes until golden. Serve hot. The garlic bread can be made ahead and stored for a day. To re-heat wrap it in tin foil and bake at 180 C/17 C fan/gas mark 5 for 10 minutes.

Sunday, December 04, 2011

Khaman Dhokla

1 cup Besan (gram flour)1 cup Water
3 tbsp Lemon juice
3 tbsp Oil
1 tsp Eno Fruit salt
1/2 tsp Mustard seeds
2 tbsp Sugar (plus 1tsp for batter)
1/3 tsp Red chili powder (Daagh calls for2 finely sliced green chilies )
Curry leaves
Khaman Dhokla
  • Mix togather besan, salt, 1 tbsp oil, 1 tbsp lemonjuice, red chili powder, sugar and water 1/2 cup or little less than that. The batter should not be runny, if so add little besan...should be kind of like idli batter
  • Heat up the pressure cooker with some water to steam the khaman or you could do as Daagh suggests, in a large vessel, take a glass of water and put a wire mesh upside down in the vessel. Make sure the top of the mesh is above water level
  • Grease a baking pan (you can also use cake pan).Now add Eno and mix well and pour this mixture right away in the greased plate/pan
  • Steam it for 20 minutes. To check if its done, insert a toothpick or knife and if it comes out clean its done
  • For tarka, heat remaining oil, add mustard seeds and curry leaves. Mix together remaining 1/2 cup water, sugar and lemon juice and pour into the tarka. Boil it
  • Take out dhokla and cut into pieces
  • Pour the tarka mixture over it
  • Garnish with corriander leaves and serve.....there you have it friends fluffy and soft khaman ever.

Thursday, December 01, 2011

Chicken Wrap

Chicken Wrap
Serves: 6

drizzle olive oil
1 tin sweetcorn, drained
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1/2 onion, chopped
chicken tikka sauce
a pinch of salt
3 pinches of pepper
ready cooked chicken
wrap / pitta bread

1 Put a splash of oil in a wok or frying pan. Add the vegetables and gently simmer until just soft. Add the chicken and then the tikka sauce and carry on cooking until it is piping hot and really soft.
2.Place the mixture on top of the wrap and fold OR slice the pitta bread and place the mixture in that.