CHINESE SCRAMBLED TOFU VEGETARIAN OMELETTE

CHINESE SCRAMBLED TOFU VEGETARIAN OMELETTE


This omelette is taste different except tofu all the other ingredients we Indians use normally this can be eaten alone too...

Tofu Omelette

INGREDIENTS:

Crumbled Tofu                                           - 1 cup

Besan flour                                                 - 1 cup

Onion                                                         - 1

Ginger                                                        - 1 tbsp    

Green chillies                                              - 2

Coriander leaves                                        - 2 tbsp

Turmeric powder                                       - 1/4 tsp

Black pepper powder                                - 1/2 tsp

Salt                                                           - to taste

Water                                                       - to make a thick batter

Oil                                                            - 2 tbsp

METHOD:

Crumble tofu well and keep aside.

Cut Onion, ginger, green chillies and coriander leaves.

Mix all the ingredients together, including besan flour and crumbled tofu, except the oil.

Make it to dosai batter consistency.

Now heat a nonstick frying pan 

Take a ladleful of batter, and spread it a little to the size of  omelett.

Pour little oil all around the omelett.

Cook on a slow flame, flip over when one side is cooked.

Cook the other side and remove.

Serve it hot with a sauce or chutney.

Vegetarian omelette is ready to taste....

BREAD AND FRUITS PUDDING

Pudding  is a favorite dish for many adding fruits to it will give unique taste too... 

Bread and Fruit Pudding

INGREDIENTS::

Milk                                                                - 3 cups

Sugar                                                              - 1/2 cup

Custard powder                                              - 4 tbsp

Vanilla essence                                               - 1 tsp

Slices of bread                                                - 6 

Butter                                                              - 2 tbsp

Apples                                                              - 1 cup

Raisins                                                            - 1/2 cup

Cashew nuts or almonds                                  - 1/2 cup

Nutmeg                                                           - 1/4 tsp

Butter for the cake tin                                      - 1 tbsp

Brown Sugar                                                   - 2 tbsp

METHOD:

Preheat the oven to 180 degrees C.

Brush an 8 inch pan with the 1 tbs butter.

Sprinkle with 1 tbs of brown sugar all over it.

Mix the custard powder in 1/2 cup of milk in a bowl.

Heat the remaining milk with the sugar in low flame.

Slowly mix the custard mixture to the boiling milk and simmer the flame.

Cook until it forms thick and smooth for about 2 minutes.Keep aside.

Lightly toast the bread on both sides. 

Butter the bread and cut into 1 inch cubes.

Place these bread cubes in a large bowl.

Add in the cut fruits and the chopped nuts.

Add the prepared custard in the bowl.

Pour the bread custard mixture in to the butter greased baking dish.

Sprinkle with the remaining brown sugar.

Keep aside for about 10 minutes.

Now bake in the oven for about 20 minutes.

Bake until the top is little crisp.

Remove and let the pudding rest for sometime.

Serve it along with a dollop of ice cream.

SPICY GARLIC BUTTER PRAWNS [ SINGAPORE STYLE ]

SPICY GARLIC BUTTER PRAWNS [ SINGAPORE STYLE ]

Spicy Garlic Butter Prawns

Ingredients:

Prawns -                                                           - 1/2 Kg 

Garlic                                                               - 6 cloves 

Butter                                                                -  2 tbsp

Chilli Powder                                                    - 2 tsp

Sesame oil                                                        - 2 tsp

Cornflour                                                          - 2 tsp

Meat Curry Powder                                          - 2 tsp

Eggs                                                                  - 2

Grated Coconut                                                - 2 tbsp 

Oats                                                                 - 2 tbsp

Pepper powder                                                 - 1 tsp

Curry leaves                                                     - 2 tbsp

Vinegar                                                            - 2 tbsp

Oyster sauce                                                    - 1 tbsp

METHOD:

Marinate the prawns with 2 tsp sesame oil, corn flour,chilli powder, garlic, curry leaves, vinegar and oyster sauce  for 30 mins

Fry the prawns till golden brown.

Combine the Curry powder, eggs, grated coconut, oats, salt & pepper in a bowl.

Heat the pan with butter. 

Stir in the mixed mixture and cook till  it turns crisp.
.
Add in the fried prawns and season and stir fry.

Serve hot with Rice or Roti....

OOLAN KERALA DISH

OOLAN KERALA DISH

Oolan

INGREDIENTS


Ash gourd                                     - 1 cup

Black eyed beans                          - 1/2 cup

Green chillies                               - 1/2 cup

Coconut milk                                 - 2 cups

Salt                                               - to taste

Coconut oil                                   - 1 tbsp

Curry leaves                                 - 1 tbsp

METHOD:

Cut Ash guard into cubes.

Soak black eyed beans for atleast 1 hr. Cook it and keep aside.

Add the cut ash gourd and green chillies together.

Add enough water and salt cook over medium heat till the ash gourd is cooked.

Pour in the coconut milk, the cooked beans, and bring to a boil.

Reduce heat and simmer for 5 minutes.

SPICY POTATO RICE

SPICY POTATO RICE

Spicy Potato Rice

INGREDIENTS:

Basmati rice                                              - 2 cups

Potatoes                                                    - 4 

Onions                                                      - 2

Garlic paste                                               - 2 tsp

Ghee                                                         - 3 tbsp

Green peas                                                - 1/4 cup

Yogurt                                                       - 1 cup

lemon juice                                                - 2 tbsp

Coriander leaves                                        - for garnishing

Salt                                                           - to taste

TO GRIND:

Green chillies                                              - 2       
              
Ginger  & Garlic paste                                - 2 tbsp

Coriander  leaves                                       - 1/2 cup 

Grated coconut                                          - 1/4 cup


T0 ROAST AND POWDER:

Coriander seeds                                         - 3 tbsp

Cinnamon stick                                          - 1"

Cardamom                                                - 2

Cloves                                                       - 2


METHOD:

Cut Potatoes and fry it in oil and set aside.

Cook the basmati rice drain and spread to cool.

Heat a frying pan add ghee.

Then add in the onions and saute well till the onions turns transparent . 

Add in the ground paste and saute till the raw smell disappear.

Add in the roasted masala and saute well.

Add 1/4 cup of water and cook till the oil oozes out.

Now add in the fried potatoes and the green peas.

Saute well so that the potatoes are well coated with the gravy.

Beat the yogurt well and add it along with lemon juice and salt.

Mix well and cook for about 5 minutes.

The gravy is ready now add the rice and mix gently and make sure they blend well.

Garnish with the cut coriander leaves.

Serve hot with Kurma and  onion and carrot raita.

METHI PARATHA

METHI PARATHA

METHI PARATHA

INGREDIENTS:

Fenugreek or Methi leaves            - 1 cup

Wheat flour                                    - 2 cups

Red chilly powder                           - 1/2 tsp

Turmeric powder                            - 1/4 tsp

Cumin powder                                - 1/2 tsp
    
Oil                                                   - 5 tbsp

Salt                                                 - to taste


Method:


Clean,wash and chop methi leaves and set aside.

Take a mixing  bowl, add whole wheat flour, methi leaves, red chilly pwd, salt, turmeric pwd, cumin pwd and a tbsp of cooking oil.

Add water little by little and knead to form a soft and smooth pliable dough.

Let the dough rest for 15 mins.

Divide the dough to equal sized balls.

Roll it to  round shape in a rolling board.

Heat a  Tawa.

Cook parathas as usual in medium flame by oiling to the sides.

Flip the parathas to get even browning over the surface of the chapathis.

Serve it hot with mint curd or sauce..

PANEER BUTTER MASALA

PANEER BUTTER MASALA

Paneer Butter Masala

INGREDIENTS:


Paneer                                                             - 250 grams 

Onions                                                             - 1 

Tomatoes                                                         - 2 

Ginger & garlic paste                                     - 2 tbsp.

Cashews                                                           - 10 

Caraway seeds                                                 - 1/4 tsp.

Bay leaf                                                            - 2 

Green chillies                                                   - 2 

Cardamom                                                        - 2 

Cloves                                                               - 4 

Cinnamon                                                         - 1" 

Chilly powder                                                   - 2 tsp.

Coriander powder                                            - 1 tbsp.

Cumin powder                                                 - 1 tsp.

Garam Masala                                                 - 1 tsp.

Kasoori Methi                                                  - 2 tsp.

Yogurt                                                               - 3 tbsp

Milk                                                                   - 1/4 cup

Coriander leaves                                               - 1/4 cup

Butter                                                               - 3 tbsp.

Oil                                                                    - 2 tbsp. 

Salt                                                                   - to taste

METHOD:

First soak the cashew nuts in milk and keep aside.

Combine all the dry spices together in a cup like Caraway seeds, Dry bay leaf, Cardamom, Cloves, and Cinnamon.

Mix all the powder spices together in a separate cup like Chilly powder, Coriander powder, Cumin powder and Garam Masala. 

Grind Onion to a paste.

Make tomato puree.


Take a frying pan heat oil and 2 tbsp butter 

Add the dry spices to it. 

Add ginger and garlic paste and saute until the raw smell disappears

Add the onion paste and saute it for about 5 minutes.

Then add salt.

Add all the powder spices to it and saute it for 2 minutes until everything blends well

Add tomato puree.

Cook till the oil oozes out.

Add yogurt and mix it well.

Add 1 cup of warm water and let the gravy boil till thick consistency. 

Grind the cashew paste in the milk and add this to the curry. Keep stirring.

Now heat 1 tbsp of butter and fry the paneer cubes and add to the gravy.

Crush the kasoori methi add to the gravy. 

Cook for about 5 minutes.

Garnish with coriander leaves.

Paneer Butter Masala is ready to taste.....

Goes well with Naan, Pulkas and chapati... 

BUTTER NAAN

BUTTER  NAAN  

Naan

INGREDIENTS:

All purpose flour               -  2 cups

Yogurt                                             - 1/2 cup

Yeast                                               - 1 tsp

Salt                                                 - 1/4 tsp

Sugar                                              - 1 tsp 

Baking powder                               - 1/4 tsp

Lukewarm water                            - 1/2 cup

Oil                                                   - 1 tsp

Method: 

Take bowl add 1/2 cup of warm water and dissolve yeast, and salt mix for about 2 minutes.

Add sifted flour to a big bowl add all  other ingredients to it .

Now pour yeast solution  gradually in the flour to make the dough. 

Knead the dough well keep aside for an hour...

The dough will raise, knead it again..

Add a tsp of oil can be added to avoid the surface drying.

Keep the dough for atleast 3 hrs..

Heat the tawa...

By the time take the Naan Flour, and make balls, roll out to desired size

Place it on your tawa and cook  one side  remove naan from tawa show it on direct flame 

Now apply some butter generously on top of the naan.

Serve hot with Tandoori Chicken and Paneer Butter Masala or Paneer tikka masala...

CHINESE VEG HAKKA NOODLES

CHINESE VEG HAKKA NOODLES

Veg Hakka Noodles

INGREDIENTS:

Hakka noodles                    - 300gm

Spring onions,                     - 1/2 cup

Garlic cloves                       - 2 

capsicum                             - 1/2 cup

Cabbage  Shredded             - 1/2 cup

Carrots julienned                  - 1/2 cup

Baby corns slit into half         - 4

Soy sauce                             - 1 tbsp

Tomato ketchup                   - 1 tbsp

Chilli sauce                           - 1 tbsp

Pepper powder                    - 1/4 tsp

Salt                                      - to taste

oil                                        - 2 tbsp

METHOD:

Boil the noodles with little salt and oil.

Drain the noodles when 3/4 cooked and toss it lightly with cold water.Keep aside.

Heat a wide chinese wok or a frying pan with the oil.

Add in the minced garlic saute for a minute.

Add in the white part of the spring onion.Saute well,

Add in all the vegetables one after the other.

Toss on high heat for about 2 minutes.

Keep tossing them till they are about 1/2 cooked.

Add in the noodles, soy sauce,  salt, pepper powder,chilli sauce, tomato ketchup along with the green spring onions.

Give it a good toss and saute for another minute.

Serve hot. It goes well with green chilli pickle in vinegar.

SINGAPORE PEANUT - BUTTER BALLS

SINGAPORE  PEANUT - BUTTER  BALLS 

Peanut - Butter Balls

INGREDIENTS:

Self rising flour                    -  150 gm

Cornflour                             -  30 gm

Custard flour                       -  1 tbsp

Sugar                                    -  70 gm

Baking powder                     -  1 tsp 

Salt                                       -  1/4 tsp 

Egg                                       -  1 

Milk                                      -  180 ml

Vanilla essence                     -  1 tsp 

Oil                                         -  1 tbs 

Peanut butter                        -  10 tsp        

oil                                          -  for greasing                       

METHOD:


Mix all the flours,baking powder and salt .

Mix well and keep aside.

Whisk the sugar with the egg, until well mixed.

Add in the milk, mix well again.

Now add in the flour and mix until  get a smooth batter.

Add in the oil and the vanilla essence. Mix again and keep aside for about 30 minutes.

Heat a kuzi paniyara chaty. Brush it lightly with some oil.

Pour some batter into each holes about 1/2 level.

Add a little dollop of the peanut butter in the middle of the batter. Top up again with little batter to cover.

When  bottom slightly brown, flip the balls over to cook the other side.

Once it is brown, remove the balls.

Serve with tea or as a snack.