TOFU BHURJI [FUSION INDO CHINESE ]

TOFU BHURJI  [FUSION INDO CHINESE ]

TOFU BHURJI

INGREDIENTS:

Crumbled Tofu                 - 1 cup

Onion                                - 1 

Tomato                              - 1  

Green chilly                      - 2

Ginger & Garlic paste      - 1/2 tsp

Turmeric powder              - 1/4 tsp

Chilly powder                   - 1/2 tsp

Cumin seeds                     - 1/4 tsp

Garam Masala                 - 1/4 tsp

Chaat Masala                  - 1/4 tsp 

Coriander leaves             - 5 tbsp


METHOD:

Crumble Tofu  and keep aside. 

Chop onions and tomatoes and keep aside.

Take a frying pan and oil. when hot

Add cumin seeds. saute for a min.

Add onion and green chilly saute till onion turns transparent. 

Add ginger garlic paste and saute till raw smell fades.

Add tomatoes and saute for a minute till it is cooked should not turn mushy.

Add  chilly powder, garam masala and salt and saute for a min.

Now add  the crumbled tofu. 

Cover the lid and cook in low flame for two minutes. 

Finally add chaat masala.

Garnish with  coriander leaves.

Serve hot.

Goes well with chapathis and rotis.

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..

CHICKEN STUFFED BRAIDED BREAD..

 CHICKEN STUFFED BRAIDED BREAD..

      Yeah its my 200th post in this blog .... Very happy to announce it ... So decided to post an unique Recipe to make this post a  special one. Here comes my Chicken Stuffed braided Bread and Vegetarian friends  can add carrot and potatoes for chicken.. Tasty bread everybody can enjoy it...

 CHICKEN STUFFED BRAIDED BREAD

METHOD:

SPICY CHICKEN FILLING

SPICY CHICKEN FILLING

INGREDIENTS:

Boneless chicken                    - 1 cup

Red and Green Capsicum       - 1 cup

Grated carrot                           - 1

Onion                                       - 1/2 cup

Green chillies                          - 1         

Garlic paste                             - 1/2 tsp.

Cilantro leaves                        - 1 tsp.

Salt                                          - to taste

Cumin powder                        - 1/2 tsp

Lemon juice                            - 1 tbsp

Soya sauce                              - 1 tsp

Oil or butter                            - 1 tbsp

METHOD:

Chopped Onion  and dice red and green capsicum and set aside.

Take a frying pan ..Heat oil or  butter, 

Add the onions and saute till translucent. 

Add the chopped capsicum and grated carrot, saute for about 5mins till they start to soften. 

Add the chicken and saute  till it chicken turns tender.

Add the chillies, garlic paste, salt and cumin powder.  Saute well..

Make sure that the mixture is completely dry.

Add the  soya sauce, mix well and switch off. 

Add the lemon juice on the mixture,  

Add Cilantro leaves and set aside..



BRAIDED BREAD

INGREDIENTS:

All Purpose Flour                     - 4 cups

Dry Yeast                                   - 2 tbsp

Sugar                                         - 2 tbsp

Salt                                             - 1 tsp

Melted Butter                             - 2 tbsp

Warm Milk                                 - 1/2 cup

Warm Water                              - 1/2 cup

METHOD:

Preheat the oven at 190` C

Mix yeast with half the water and little sugar and set it aside to froth up

Sift the flour with the salt and in a bowl

Combine the remaining milk and water

Add all the ingredients to the flour mixture and mix well. Will be little sticky.

Now transfer it to a wooden board, sprinkle little flour and knead till dough well

Keep it covered in a oiled bowl and let it rise.

Roll it into a rectangle of 1/2 inch thick.

Keep the filling in the center of the rectangle and make slits on both of the longer sides.

Plait it softly covering the filling. like the below

After braiding

Start bringing the topmost slit end across from each other alternately

Keep going, remember to alternate, like a crisscross from one side to other .

When  reached the end, leave a tail at the bottom, finish it in a fold.

Transfer it to a oiled tray and let it rise for another 20 mins.

Apply milk or give an egg wash get get  golden brown.

After Baking

Bake in the pre-heated  oven for 30 mins or till the bread turns golden brown.

Yummy Chicken Stuffed Braided Bread is ready to taste...

With the above I made 2 braided breads.. If it is not set to raise well after baking the gaps will be prominent so let is stay for 20 mins to raise well...

VEGETARIAN THAI MANGO SALAD

VEGETARIAN THAI MANGO SALAD

VEGETARIAN THAI MANGO SALAD

INGREDIENTS:

Firm Unripe Mangoes         - 1

Onion                                   - 1

Bean sprouts                        - 1 cups

Coriander leaves                  - 1/4 cup 

Spring Onions                      - 4 

Thai Basil                            - 1/4 cup

Fried Tofu                           - 1 cup

Red Chili                              - 1



SALAD DRESSING:

Soy Sauce                             - 3 tsp

Lime Juice                           - 3 tsp

Brown Sugar or Honey       - 2 tbsp

Thai chili  sauce                  - 2 tsp

Peanuts or cashews nuts      - handful 

METHOD:


Mix together all the salad dressing ingredients in a cup.

The dressing should be a mixing of sweet,sour,spicy and salty taste. Set aside.

Take the unripe mango the flesh of the mango should be firm 

Using a medium to large-size grater grate the flesh of the mangoes into a mixing bowl. 

Add the bean sprouts,chopped coriander, cut spring onions, cubed tofu, the chopped red chili, mix well to combine.

Add the dressing and mix again. 

Place on a serving platter. Sprinkle the nuts over top and garnish with thai basil. 

CHINESE FRIED SPRING ROLLS

CHINESE FRIED SPRING ROLLS

CHINESE FRIED SPRING ROLLS

INGREDIENTS:

Onion                                      - 1 

Shredded Cabbage                 - 1 Cup 

Carrots julienned                   - 1 Cup 

Capcicum julienned               - 1 

Mushroom julienned              - 1/4 cup

Bean Sprouts                          - 1/2 Cup 

Ginger minced                        - 1 tsp

Garlic minced                         - 1 tsp

Sesame Oil                             - 2 tbsp

Soya Sauce                             - 2 tbsp

Chilly powder                         - 1 tsp

Salt                                         - to taste

Canola oil                              - for deep frying

Spring Roll Sheets                - 1 Packet 


METHOD:


Take a frying pan ... heat the oil 

Add chopped onion and saute well..

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

Add the vegetables and stir fry for 1-2 minutes

Next add the chilly powder soya sauce, salt and pepper powder.

Remove off heat and allow it to cool.

Add a 1 1/2 tbsp of filling to a sheet and roll it, turning the sides in to make a cylinder.

Wet the end and press lightly to seal.

Heat oil in a frying pan for deep frying.

Add the spring rolls fry till light brown.

Drain on  tissue paper to remove excess oil.

Serve with chilly and garlic sauce...

PASTA BIRYANI

PASTA BIRYANI

PASTA BIRYANI WITHOUT VEGES

INGREDIENTS:

Angel Hair Pasta   or any      - 250 gms

Onion                                     - 2 

Ginger & Garlic Paste           - 2 tsp

Green Chillies                        - 3
          
Tomato                                   - 2 

Mint Leaves                            - 5 tbsp

Coriander Leaves                   - 5 tbsp

Yogurt                                     - 3 tbsp
                       
Cloves                                      - 2 

Cinnamon Stick                    -  1 Inch

Cardamom                               - 2
             
Bay Leaf                                  - 1

Star Anise                                - 1 

Salt                                          - to taste

Oil                                           - 3 tbsp 

Ghee                                        - 2 tsp

METHOD:


I have used Angel hair pasta for this recipe.. Any type of pasta can be used ..

Cook Pasta, drain add a tsp of oil mix well this is to prevent pasta sticking and keep aside..

Take a large frying pan or chinese wok...

Heat oil when hot..

Add bay leaf,  star anise, cloves cinnamon stick and cardamom. 

Add chopped onion and green chilly, saute well   till transparent. 

Add ginger and  garlic paste, saute it until the raw smell fades. 

Add tomato saute it until it turns soft and mushy.

Add chilly powder,

Now add mint leaves, coriander leaves saute fore a min.  Add salt to taste. 

If interested can add vegetable like Carrot, French Beans, Capsicum diced and also Spring Onion..in this stage and cook till the veg cooks well.

PASTA BIRYANI WITH VEGES 

Add yogurt and mix well. Cook for 2 mins..

The gravy should be very thick by now..

Now add the cooked Pasta and mix well..

Yummy Pasta biryani is ready to taste...

People confident can cook by adding pasta to gravy and hot water directly...

CHINESE RED BEAN BALLS

CHINESE RED BEAN BALLS

Every first time I tasted  Red Bean balls bought from Old Chang Kee... Was very delicious.... the soft texture and the Red Bean taste and roasted sesame seeds flavour and  taste was awesome.... When I was talking about this ball  to my neighbor aunty she gave me recipe and said it was a chinese dish prepared during CNY... When I tried it a home ...I could not believe it.......I  got the same taste and flavour ... Nowadays I make it  to treat myself.....

CHINESE RED BEAN BALLS

INGREDIENTS:

Glutinous Rice flour                 - 3 cups

Brown Sugar                         - 3/4 cup

Boiling Water                         - 1 cup 

White Sesame Seeds              - 1/2 cup

Red Bean Paste                     - 1/2 cup

Oil                                         - for frying



METHOD FOR  MAKING RED BEAN BALLS:

Dry roast the sesame seeds and keep aside..

Dissolve brown sugar in boiling water, strain  and remove the dirts. 

Take rice flour in a bowl and make a well in the middle. 

Add the hot water and brown sugar mixture to it .

Using wooden spatula  mix it well  untill it forms a soft sticky dough.

Form dough into small balls. 

Flatten the ball keep a teaspoon of red bean paste seal edges and knead into a ball again.

Roll the ball in roasted sesame seeds.

Deep fry dough balls until slightly golden brown.  
Keep the fried ball in kitchen to absorb the excess oil.

Yummy Chinese Red Bean Ball is ready to taste...

MAKING OF RED BEAN PASTE FOR FILLING

Red Bean Filling

INGREDIENTS:

Dried Red Beans                        -  1 cup 

Water for Cooking                     - 3 cup

Sugar                                          - 1 Cup or to taste


METHOD:

Rinse and soak the red beans overnight. 

Pressure cook till mushy. Cool it..

Save the water of cooked red bean

Transfer the cooked beans to a blender and make a coarse paste.

Add enough cooking liquid you saved earlier.

Again transfer the blended bean paste back to the pan and cooked a thick paste adding the sugar.

Cook until the paste is smooth and thick ..

Cool down the sweet bean paste is ready..

SINGAPORE FRIED ICE-CREAM BALLS 

FRIED ICE-CREAM BALLS

INGREDIENTS:

Vanilla or Mango ice-cream     - 1 litre

All purpose flour                       - 1 cup

Egg                                          - 1 

Milk                                         - 1/4 cup

Breadcrumbs                            - 1/2 cup

Desiccated coconut                   - 1/2 cup

Oil                                            - For deep-frying

METHOD:

MAKING OF ICE-CREAM BALLS:

Scoop the ice-cream into balls using an ice-cream scoop, place the balls onto the chilled tray and keep in freezer until hard.

Make a batter out of  all purpose flour egg and milk. Set aside.

Mix desiccated coconut and breadcrumbs together in a bowl.

Take the balls from freezer

Take one ball at a time..Dip the ball in batter first...

Now coat it firmly with desiccated coconut and breadcrumbs.

Place the coated ice-cream back in the freezer to harden.

When the ice-cream is hard repeat the coating process, to give a firm shell. 

Freeze the ice-cream balls until ready to serve.


TO FRY ICE-CREAM BALLS:

Take a deep frying pan.

Add oil for deep frying..

Place the balls one at a time, into deep hot oil. 

Fry the balls for about 30 seconds, until golden brown. 

Absorb any excess oil with paper towel.

Yummy fried ice-cream is ready to taste.