BEE HOON GORENG OR FRIED RICE VERMICILLI [SINGAPORE AND MALAYSIAN RECIPE]

BEE HOON GORENG OR FRIED RICE VERMICILLI  [SINGAPORE AND MALAYSIAN RECIPE]

I  prefer simple bee hoon goreng ... I avoid  seafood or chicken in my recipe....  following type of bee hoon  will be simple,spicy and tasty... Vegetarians can avoid eggs and add more tofu instead....

BEE HOON GORENG OR FRIED RICE VERMICILLI

INGREDIENTS:

Bee Hoon [ Rice Vermicelli]         - 100gms

Mustard leaves                              - 1/2 cup

Bean Sprout                                  - 1 cup

Cabbage                                        - 1 cup

Eggs                                              - 2

Tofu                                              - 2 pieces

Garlic                                           - 5 cloves

Ginger                                          - 1 inch

Dry Red Chilli                              - 4 

Shallots                                        - 3 

Chilli Sauce                                 - 1 tbsp

Tomato Sauce                              - 1 tbsp

Soy Sauce                                    - 1 tbsp

Vegetarian Oyster Sauce             - 1 tbsp

Vineger                                        - 1 tsp

Sesame oil                                   - 1 tsp

Salt                                              - to taste

Oil                                              - 4 tbsp

Orange Food Color                    - a pinch [optional ]


METHOD:

Soak bee hoon [ rice vermicelli] in warm water till soft and remove and keep aside...

Whisk the eggs and keep aside...

Grind together Shallots, de-seed the dry chilli and 3 cloves of garlic ....

Take a wok or a large frying pan...

Add 2 tbsp of oil ...

Add the whisked egg and fry it well, remove it keep aside...

Add 2 tbsp of oil again to the wok..

When hot add 2 cloves of chopped garlic [ balance 2 cloves]..

Add ground paste and food color [optional ]... saute it well till the oil oozes out....

Now add tofu and stir it for a while...

Add all the sauces, sesame oil and vinegar ...

Now add the Bee hoon and stir it well

Add the cabbage, mustard greens  and
bean sprouts and stir it well...

Add the fried eggs and mix it well....

Serve it hot....

Yummy and Spicy Bee hoon is ready to taste....

Vegetarians can avoid egg....

ROTI JALA [SINGAPORE & MALAYSIAN] RECIPE

ROTI JALA  [SINGAPORE & MALAYSIAN] RECIPE

ROTI JALA

INGREDIENTS:

All Purpose flour                                    - 2 cups

Coconut Milk                                         - 2 cups

Eggs                                                        - 2

Turmeric Powder                                   - 1/2 tsp

Water                                                      - 1 cup

Salt                                                         - to taste


METHOD:

Whisk together eggs, coconut milk, turmeric powder, salt ....

Add water to it...

Take a bowl ....

Add All purpose flour to it...

Now stir in the mixture of egg and coconut milk...

Mix it well....

Strain the batter through a sieve...

Now take a non-stick Tawa and heat it ....

Grease the tawa with some oil...

Roti Jala Ladle

Take roti jala ladle full of batter and hold it above the tawa and rotate it in circular motion...

Lacy Pattern Roti Jala

This will form a lacy pattern ... 

Cook it till done and fold it in triangular shape a roll shape....

Continue the process till batter is finished .....

Roti Jala goes well with chicken curry... 

Familiar dish in Singapore and Malaysia... 

BEETROOT CHAPATHI

BEETROOT CHAPATHI

BEETROOT CHAPATHI

INGREDIENTS:

Whole Wheat flour            - 1 cup

Grated Beetroot                 - 1 cup

Chilli powder                    - 1/2 tsp

Cumin Powder                  - 1/2 tsp

Salt                                    - to taste

Oil                                     - 1 tbsp

Water                                 - to make chapathi dough

Method:

Take wheat flour in a bowl ...

Add grated beetroot, chilli powder, cumin powder, oil and salt to it...

Add enough water and make soft chapathi dough...

Leave it for 10 min.

Then take a small ball of dough and roll chapatti as usual.

Serve hot with  Mint curd or any gravy...

Yummy and healthy chapathi is ready to taste...

ARISI MAAVU ROTTI [ CEYLON AND THIRUNELVELI SPL]

ARISI MAAVU ROTTI   [ CEYLON AND THIRUNELVELI SPL]

      This Rotti is an authentic dish of Thirunelveli ...some people say its origin is ceylon and came to Nellai and vice-versa ....whatever be we have a spl and tasty dish for breakfast to enjoy...

ARISI MAAVU ROTTI

INGREDIENTS:

Kappi Maavu or Puttu Maavu   - 2 cups

Grated Coconut                          - 1/2 cup

Water                                          - as required

Salt                                              - to taste

METHOD:

Take a bowl..

Add Rice flour, coconut and salt and mix it well..

Now add enough water and make a dough..

Make a ball with the dough and pat it with both hands and flatten it and make rotti...

Place it in terracotta tawa and cook both sides...

Iron tawa can also be used but the taste will little different..

Terracotta tawa will give the original taste...

This Rotti will goes well with Maasi [dry tuna] Sambal Fish gravy and mutton or chicken gravy..

TERRACOTTA TAWA

ADAI

 ADAI

ADAI

INGREDIENTS:

Idli Rice                - 1 cup

Raw Rice               - 1 cup 

Tuvar Dal              - 1 cup

Chana dal              - 1/2 cup

Moong gram           - 1/2 cup

Urad dal                 - 1/2 cup

Garlic cloves           - 3  

Cumin seeds           - 2 tbsp

Fennel seeds           - 1 tbsp

Dry Red Chili         - 4

Hing                       - 1/2 tsp

Shallot                    - 1/2 cup

Curry leaves           - 3 sprigs

Coriander leaves    - 6 tbsp

Ginger                    - 1 tbsp 

Salt                         - to taste


METHOD:

Wash n soak rice and dal together for 3 hrs.



Seperately  grind  garlic in a blender  to a smooth paste.

Add to the grinder  rice and dal  along with cumin seeds, fennel seeds, dry red chili to a slightly coarse batter. 

Add water while grinding. The batter consistency should be little thicker.

Once done transfer it to a bowl, add enough salt, hing and mix the batter.

Now add finely chopped shallots,ginger,cilantro and curry leaves.

Mix everything well and leave it aside for half an hour.

Heat a Tawa. pour a ladleful of batter and spread it as dosai.Drizzle oil around the adai and cook in medium heat. when one side is cooked 

Then flip other side and cook till it turn crispy.

Tasty Adai is ready to taste.

Goes well with Avial and chutney..

NAMMU'S PUDINA [ MINT ] OATS PARATHA.

NAMMU'S PUDINA [ MINT ] OATS PARATHA...

 My friend Nammu shared us her idea of making pudina oats chapathi which gave me an inspiration of trying this paratha.... it was a big hit in my home and I would like to share this recipe to all paratha lovers.....

PUDINA OATS PARATHA

INGREDIENTS:

Wheat flour                        - 2 cups 

Oats                                    - 1 cup 

Pudina or Mint Leaves      - 1 cup

Coriander Leaves               - 1/2 cup

Ginger                                 - 1/2 inch piece

Garlic Cloves                      - 3 

Green Chillies                     - 2

Salt                                      - to taste

Oil                                        - 6 tbsp

Water                                 - to make dough

Method:

Using Blender make a fine powder of oats.

Add  mint, coriander, ginger, garlic, green chillies and little salt, blend it well in blender and keep aside.

Take a bowl, add  wheat flour, oats powder  add  the ground paste   and enough water to make a soft, pliable dough.

 Make small chapatis.

Heat a tawa over medium flame.

Cook on both sides using little oil.

Remove and serve hot.

Goes well with aloo mattar, any raita and chilli sauce..


 

MIXED VEG UTHAPPAM

MIXED VEG UTHAPPAM

MIXED VEG UTHAPPAM

INGREDIENTS:  

Dosai batter            - 2 cups

Onion                       - 2 

Carrot                      - 2 

Cabbage                   - 1 cup

Beans                       - 5 

Peas                         - 1/4 cup

Onion                       - 2 

Tomato                     - 1 

Ginger                      - 1" piece

Green Chilli             - 2

Curry leaves             - 2 tbsp

Coriander Leaves     - 2 tbsp


Chilly Powder           - 1/2 tsp


METHOD:


Finely chop the beans, onions, tomatoes, green chilli, ginger, coriander leaves and grate carrot and cabbage and set aside.


Take dosai batter and add all chopped vegetables to the batter..


Save some of carrot, cabbage, beans for sprinkling on top of the uttapam.

Add chilly powder and salt to the batter and mix well.

Heat dosai Tawa..

Pour a ladle of batter and spread it into a thick circle. 

Add little oil to the side.

Sprinkle the some carrot,beans, cabbage mix over the uthappam and cook in medium flame.

Once uthappam in cooked, flip it to the other side and cook for a min.

Yummy mixed veg uthappam is ready to taste..

Serve Hot with Sambar and Chutney.

RAGI IDLI

RAGI IDLI

RAGI IDLI

INGREDIENTS:

Ragi  flour                  - 2 cups

Urad dhal                   - 1 cup

Fenugreek seeds         - 1 tsp

Salt                              - to taste

METHOD:

Soak urad dhal along with the fenugreek seeds.

Grind the dhal into smooth paste in grinder.

When done, add the Ragi flour and blend everything together to a smooth paste.

Add salt to the batter and mix everything well.

Let it sit overnight allow  to ferment. 

Pour them into into idli moulds and let it steam for 10 minutes.

Remove and serve the idlis with chutney  and sambar.

ALOO PARATHA

ALOO PARATHA

ALOO PARATHA

INGREDIENTS:

For dough:

Wheat flour                   - 2 cups

Butter                           - 2 tbsp

Salt                               - to taste

Oil                                - 1 tsp 

Water                           - 3/4 cup


For stuffing:

Potatoes                       - 2

Onion                           - 1

Green Chilli                - 1

Cumin seeds                - 1/2 tsp

Turmeric powder         - 1/4 tsp

Red chilli Powder        - 1 tsp

Amchur Powder          - 1/2 tsp

Garam Masala             - 1/2 tsp

Curry leaves                 - 2 tsp

Coriander leaves          - 3 tbsp

Oil                                - 2 tbsp

Salt                               - to taste


METHOD:

FOR DOUGH:

Mix wheat flour,butter and salt. Make a dough by adding water and make a chapathi dough.

Cover using wet towel and keep aside.


FOR STUFFINGS:

Pressure cook the potatoes and once cooked, mash it well and keep aside.

Heat oil in a pan and add cumin seeds. when splutters.

Add onion, green chilli and saute till golden brown.then add curry leaves.

Add mashed potatoes, red chilli powder, turmeric powder, garam masala, amchur powder  and salt. 

Cook till water evaporates.

Put down the flame and add chopped coriander leaves and mix well. set aside.


FOR  PARATHA:

Divide the dough into equal sized balls.

Divide stuffing also to the same count as balls.

Take a dough ball roll it to a small round place a stuffing ball in  center close and make a ball again.

Gently press the stuffed dough ball using rolling pin and make a paratha.

Repeat the same procedure with other dough and stuffing balls.

Heat the Tawa place paratha and cook it.

When one side is cooked, turn it to cook other side in low flame applying oil around paratha.

Serve hot with Mint Yogurt or Chilli Sauce.

OATS CHAPATHI

OATS CHAPATHI

OATS CHAPATHI

INGREDIENTS:

Wheat flour          - 3 cups 

Oats                      - 2 cups 

Salt                       - to taste

Oil                        - 6 tbsp

Water                   - to make dough

METHOD:

Using Blender make a fine powder of oats. 

Take a bowl, add  wheat flour, oats powder, salt to taste, and add a tbsp of oil and mix well.

Add water to it and make a dough.

keep in room temperature for 15 mins. 

The dough is now ready to roll out into chapatis.

Make a  ball of the dough and roll out the chapati.

Heat  tawa and place the chapathi on in..

Flip the chapati while adding a few drops of oil till its completely cooked. 

Yummy tasty Oats chapathi is ready to taste...

Serve hot ...