MURTABAK MALAYSIAN DISH

MURTABAK  MALAYSIAN DISH

MURTABAK  MALAYSIAN DISH

INGREDIENTS:

Plain Flour                        - 2 cups

Water                                 - 1 cup

Salt                                    - 1 tsp 

Oil                                      - 5 tbsp

INGREDIENTS FOR FILLING: 

Minced Mutton                 - 250 g 

Eggs                                  - 5

Onions                              - 2

Ginger & Garlic Paste     - 1 tbsp

Green Chilli                     - 1 

Garam Masala Powder    - 1 tsp

Chilli Powder                   - 1/2 tsp

Turmeric Powder             - 1/4 tsp

Curry leaves                     - 1 sprig

Coriander leaves              - 2 tbsp

Salt                                   - to taste

METHOD:


Mix Plain flour, salt, oil and water and knead well.

Cover the bowl with a damp cloth and keep aside.

Take a frying pan.When hot..
Add onions and saute till golden brown.

Add ginger and garlic paste and saute till the raw smell fades.

Then add chilli turmeric and garam masala and salt.

Add minced mutton and curry leaves.

Add some water and cook for 10 min.

Remove from flame and let it cool. 

When cold add beaten eggs and coriander leaves and set aside. 

Make  lemon sized balls with the dough.

Now flatten it using a roller and make chapathi. 

Heat Tawa and place the rolled  chapathi.

Place the filling on chapathi and fold the four edge.

Pour some oil around and press the edges.

Apply some oil and cook the other side.

Cook until it becomes crispy.

Yummy Murtabak is ready to taste.

Serve hot with Chili Sauce or Tomato Ketchup.

Its a good lunch box recipe for Kids..

SOOJI OR RAVA IDLI

SOOJI OR RAVA  IDLI

RAVA  IDLI

INGREDIENTS:

Sooji or Rava              - 1 1/2 cups

Curd                            - 1 cup 

Asafoetida                   - 1/2 tsp 

Mustard seeds             -1/2 tsp

Urad dal                      - 1 tsp

Channa dal                  - 1 tsp

Cashews  nuts              - 7 

Coriander leaves          - 2 tsp 

Curry leaves                 - 1 sprig

Ginger                          - 1 inch 

Green chillies               - 2 

Salt                               - to taste 

Oil                                 - 2 tsp

Eno or baking soda      - 1/2 tsp


Method:

Take a frying pan.. Add oil when hot.

Add mustard seeds when splutters.

Add urad dal, channa dal & broken cashew pieces,and mustard seeds and saute till golden brown.

Add Asafoetida and  curry leaves to it.

Add chopped green chillies and chopped or grated ginger.

Add rava and roast till golden brown.

Allow this mixture to cool.

Add whipped curds, salt & eno or baking soda.

Mix well without lumps to idli batter consistency.

Rest this mixture for 30 minutes.

Pour this batter onto greased idli plates.

Steam for 10 minutes.

Easy and Tasty Rava idli is ready to taste.

Serve with sambar and chutney..

CHICKEN STUFFED BRAIDED BREAD..

CHICKEN STUFFED BRAIDED BREAD..

VERMICELLI [OR] SEMIYA VEG BIRYANI

INGREDIENTS:

Vermicelli [or] Semiya   - 1 1/2 cups

Carrot                             - 1/4 cup

Beans                              - 1/4 cup

Green Peas                     - 1/4 cup

Onion                              - 1 

Tomatoes                        - 2

Green chillies                 - 2 

Ginger & garlic paste     - 2 tbsp

Yogurt                             - 1 tbsp

Mint leaves                      - 5 tbsp

Cilantro                           - 5 tbsp

Chilly powder                 - 1 tbsp

Coriander powder           - 1 tsp

Lemon Juice                   - 1 tbsp 

Cinnamon stick               - 1 inch 

Cloves                              - 4

Cardamom                       - 1

bay leaves                        - 2 

Oil                                   - 3 tbsp

Ghee                               - 1 tbsp

Water                             - 3 cups

METHOD:

Chop all vegetables and keep aside.

Take a pan take 1 tbsp of ghee and fry the vermicelli till its golden brown. keep aside

In the same pan add the rest of ghee and  oil.

Add cinnamon, cloves and cardamom. then 

Add chopped onions saute till transparent.

Add ginger & garlic paste and green chillies. saute well till raw smell fades..

Now add the tomatoes and saute till mushy.

Add mint and half of cilantro leaves.

Add the coriander powder, garam masala powder and saute for 5 mins.

Add  yogurt and mix well.

Add carrots, peas and beans. saute well.

Now add the water and let it boil. Then add the salt.

Add fried vermicelli and cook till the water is absorbed and the vermicelli is cooked.

Add the lemon juice and mix it again. 

Garnish with other half of cilantro leaves.

Yummy Vermicelli [or] Semiya Biryani is ready to taste.

Serve with Raita or tomato ketchup.

APPAM WITHOUT YEAST.

APPAM  WITHOUT YEAST..

APPAM

INGREDIENTS:

Raw rice                 - 1 cup

Grated Coconut     - 1/4 cup

Salt                         - to taste

Sugar                     - 2 tbsp

Baking Soda          - 1 tsp

Water                    - as needed


METHOD:


Wash rice and soak the rice for around 4 hours.

Now add coconut into this and grind it till smooth adding sufficient water. 


Just take only 5 tsp of batter in a saucepan and add 1 cup of water in it. 

Cook it in low flame. 

Stir this constantly so that it turns to a  thick without sticking in bottom.  Once cooked  remove  from heat and allow to cool.

Now add this cooled mixture to the batter and mix well. 

Leave to ferment for 10 hrs or whole night.

Next day take the batter, add salt, sugar, baking soda in this and mix well. 

Pour some water and make it little thinner in consistency if needed.


Now take your appam pan and apply some oil in it. 

Pour a ladleful of batter in the middle. 

Hold the sides of the pan and swirl it so that the batter coats all sides.

Cover it with a lid and cook for 2 mins until it is cooked through. 

Serve it hot with Veg kurma or Egg kurma...

ALOO PARATHA

ALOO PARATHA

ALOO PARATHA

INGREDIENTS:

Wheat flour                   - 2 cups

Potatoes                         - 3 

Onion                              - 1/4 cup

Coriander leaves            - 1 tbsp

Chili powder                  - 1/2 tsp

Turmeric powder           - 1/4 tsp

Chat masala                  - 1/4 tsp

Salt                                - to taste

Oil                                 - 5 tbsp


METHOD:

Boil, peel and mash the potatoes and keep aside..

Chop onion and coriander leaves.

Take a large bowl..

Add wheat flour,turmeric powder and salt,mix well.

Add enough water and knead to make a smooth dough.

Divide the dough into smooth balls,Cover and keep aside.

Take  another bowl add mashed potatoes, onion, coriander leaves,chaat masala chili powder  and salt and mix well.

Divide the potato mixture into equal portion and shape into balls.

Take dough ball and roll it with a rolling pin into rounds.

Place a potato ball in the center,bring the edges to enclose it and pinch extra part on top.

Flatten the balls and sprinkle with a little flour and roll them with rolling pin into round chapathis.

Heat a tawa in medium heat.

Then place a paratha on it and cook for 3 minutes.

Turn the paratha, apply some oil on it and spread it all over paratha.

Turn again and apply some oil other side  and cook until golden brown.

Yummy Aloo paratha is ready to taste..

Serve hot with MintCurd or any Raita..

KS IDLI ........... [OR] PACHAPAYAR IDLI

KS IDLI ........... [OR] PACHAPAYAR IDLI

This recipe is from my lovely friend KS.... So I have given her name for his Idli...... when I made this idle for the first time was praising my friend  for giving me such a different recipe.... I TAKE THIS OPPORTUNITY TO THANK YOU AND DEDICATE THIS TO U PAA.........  

KS IDLI

INGREDIENTS

Whole Green Gram                      - 1 cup

Parboiled rice                                - 1/2 cup

Urad dal [or] Poha                        -  1/4 cup

Methi seeds                                   - 2 tsp

Salt                                                - to taste

METHOD

Soak rice and dal for minimum12 hours or overnight.

Soften the poha by sprinkle enough water on them.

Grind soaked rice, green gram, sprouted methi seeds and urad dal or poha to make smooth batter. 

Can use blender or grinder to grind ..

If using Grinder... grind green gram separately in Blender.. as  Green gram contains skin, it is not easy to grind to smooth batter in Grinder...

Mix everything well with  salt.

Allow to ferment this mixture  overnight.

Pour the idli batter on to the greased idli moulds and steam cook for 7-8 minutes or until done.

Goes well with sambar and chutney.........

 POORI AND POTATO  MASAL .


POORI

POORI

INGREDIENTS FOR POORI:


Wheat flour                     - 1 cup

All purpose flour             - 1/2 cup

Baking soda                     - a pinch

Salt                                   - to taste

Water                                - for kneading


METHOD:

Mix the wheat flour , all purpose flour ,baking soda and salt.

Add water little by little and make a stiff dough.this dough must be thicker than chapathi dough.

Make small round like chapathi it should be little thicker than chapathi.

Deep fry pooris in hot oil.


Slightly press the poori with the back of the skimming spoon it will help the pooris to puff up.

Once the poori turns golden brown remove it and place it on kitchen tissue to  strain the excess oil.


Serve hot  with potato masala 

POTATO MASAL

POTATO MASAL FOR PURI

INGREDIENTS  
    
Potato                                    – 3 

Onion                                     – 1

Green chiles                           – 3 

Ginger                                   – 1/2 tsp

Turmeric powder                  – 1/2 tsp

Mustard seeds                       – 1 tsp

Urad dal                                –  1/2 tsp

Bengal gram dal                   – 1 tsp

Curry leaves                          – 2 tsp

Coriander leaves                   – 2 tsp

Oil                                         – 2 tsp  

Salt                                        –  to taste


METHOD

Peel off the potatoes and cut in to small cubes.

Chop onion, ginger and  green chilies  and keep  aside.

Pressure cook the potatoes and chopped onion for 3 whistles switch off mash well.

Add turmeric powder and salt to the mashed potatoes.Mix it well.

Take a frying pan add oil to it when hot.

Add Mustard seeds, Urad dal and Bengal gram dal. when  splutters.

Add green chilies, ginger  and curry leaves.saute for a minute.

Add mashed potatoes and onion mix to the pan. 

Saute this for  5 minutes. 

Garnish with coriander leaves.

Puri and Masal

Serve hot with Puri.

IDLIS WITH VEG AND NON- VEG STUFFINGS

IDLIS  WITH VEG AND NON- VEG STUFFINGS 

IDLIS  WITH POTATO STUFFING

INGREDIENTS:

Idli batter                           -   2 cups


INGREDIENTS FOR POTATO STUFFING:

Potatoes                             - 3 

Green chillies                      - 2 

Garlic Cloves                      - 3 

Mustard seeds                     - 1 tsp

Turmeric Powder                - 1 tsp

Oil                                       - 1 tsp

Salt                                      - to taste

Coriander leaves                 - 2 tsp

METHOD:

Take 2 cups of Idli batter.

For the stuffing cook potatoes  and mash it well.

Heat oil in a pan. Add chopped  garlic, mustard seeds ,chopped chillies ,turmeric powder and mashed potatoes.one by one.

Saute well and let it cool. 

Add the chopped coriander leaves  mix well and set aside.

Grease the Idli plates with little oil .

First pour a tablespoon of the idli batter.

Keep 1  tsp of  stuffing on the batter.

Pour some more batter on the top of stuffing so that it covers the stuffing well. Set it well

Steam the idlis for 10 minutes..

Yummy idlis are ready to taste

Serve hot with any chutney and even chilli sauce.

CHICKEN STUFFED IDLIES 

CHICKEN STUFFED IDLIES 

INGREDIENTS OF CHICKEN STUFFING:


Shredded Chicken               - 1/2 cup 

Onion                                   - 1 

Shredded carrot                   - 3 tbsp

Ginger garlic paste              - 1 tsp

Red chili powder                  - 1/2 tsp

Coriander powder                - 1 tsp

Cumin powder                      - 1/2 tsp

Garam Masala powder         - 1/2 tsp

Salt                                        - to taste

Coriander leaves                   - 2 tbsp 


METHOD:

Take a frying pan heat oil..

Add the onions and saute till transparent.

Add ginger garlic paste and saute till the raw smell fades away.

Add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.

Add the shredded chicken and carrot and mix well. Add salt to taste.

Cook for 5mins.Turn off and let it come to room temperature. 

Add coriander leaves and mix well.

Grease the Idli plates with little oil .

First pour a tablespoon of the idli batter.

Keep 1  tsp of  stuffing on the batter.

Pour some more batter on the top of stuffing so that it covers the stuffing well. Set it well

Steam the idlis for 10 minutes..

Yummy Chicken idlis are ready to taste

STUFFED SPINACH PARATHA

STUFFED SPINACH PARATHA

INGREDIENTS:

Wheat flour                          - 2 cups

Spinach leaves                      - 3 cups

Potatoes                                - 2

Cumin seeds                          - 1/4 tsp

Chilli Powder                        - 1 tsp

Garam masala powder          - 1/2 tsp

Asafetida powder                  - 1/4 tsp

Salt                                        - to taste 

Oil                                          - 2 tsp 

METHOD:


Take a bowl add the whole meal flour and mix salt and 1 tsp of oil.
Add water and knead to a soft dough. Keep aside.

Boil the potato, peel and mash. Keep aside.

Take a frying pan add 1 tsp of oil,when hot

Add the cumin and when it splutter,

Add the asafetida and the chopped spinach leaves.Saute well,

Add in the chilli powder, garam masala and salt.Cook till it water evaporates.cool it

When cool grind it in a blender, remove and add the mashed potato.

Make small sized balls out of this stuffings.

Make the same size balls from the dough. Shape the dough like a cup.

Stuff the spinach mixture ball into the cup. Close the dough ball.

Roll the paratha on a board by sprinkling flour.

Heat a chapati pan, cook the paratha on both sides till golden brown.

Apply little  oil to the corner of chapati while cooking.

Serve hot with any gravy or chilli sauce and  Tomato ketchup.