BANANA EARRINGS 
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WATERMELON EARRINGS
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....
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....
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....
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| 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
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...
Take roti jala ladle full of batter and hold it above the tawa and rotate it in circular motion...
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...
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| ROTI JALA |
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...
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| Roti Jala Ladle |
Take roti jala ladle full of batter and hold it above the tawa and rotate it in circular motion...
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| 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
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...
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| 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...
ROLLS LIKE ROSE
ROLLS LIKE ROSE
FOR VEGETABLE FILLINGS:
INGREDIENTS:
Potatoes - 4
Green Peas - 1/2 cup
Carrots - 1/2 cup
Onions - 2
Coriander leaves - 5 tbsp
Ginger & Garlic paste - 1 tbsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala - 1/2 tsp
Cumin seeds - 1 tbsp.
Oil - 3 tbsp
Salt - to taste.
METHOD:
Take a frying pan.
Add 3 tbsp of oil.when hot
Add cumin seeds when splutters..
Add chopped onions and saute till they are transparent.
Add chopped carrots and green peas.Saute well and let them cook for around 5 minutes.
Add crushed whole coriander seeds and mix well.Then
Add red chili powder,coriander powder and turmeric powder.
Saute well and add boiled potato cut into cubes.Mix well
Add garam masala now.
Add salt to taste and saute well.
Add some freshly chopped coriander leaves on top and mix well.
Turn off the heat and let the filling cool down.
CHICKEN FILLING
INGREDIENTS:
Boneless Chicken - 1 cup
Red and Green Capsicum - 1 cup
Grated Carrot - 1
Onion - 1/2 cup
Green Chilli - 2
Ginger and Garlic paste - 1/2 tsp.
Coriander leaves - 13 tbsp.
Salt - to taste
Cumin Powder - 1/2 tsp
Lemon Juice - 1 tbsp
Soya Sauce - 1 tsp
Chilli Sauce - 1 tbsp
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, ginger and 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..
INGREDIENTS FOR THE DOUGH:
All purpose flour - 2 cups
Dry Yeast - 2 tbsp
Milk - 1/2 cup
Egg - 1
Butter - 2 tbsp
Sugar - 1 tbsp
Salt - to taste
Water - 1/2 cup
FOR GLAZING:
Egg yolk - 1
Butter - melted
METHOD:
Take warm milk and add water and butter to it...
Take a bowl and add all purpose flour, sugar, salt and yeast and mix it well...
Now add enough warm milk and make a dough and knead it well and make a soft dough and cover it with muslin cloth and keep it aside..
Let it stay till it doubles in size
Once the dough has doubled, gently knead it and divide it into 8-10 small balls..
Roll each ball into disc of 3 inch in diameter and make diagonal slits leaving the middle part..
Place the any veg or non-veg filling in the centre and take one section and cover the side of the filling with it..
Now take the opposite section and cover the other side of the filling...
Repeat the other 2 section in the same way and seal it with the last one..
Place the rolls on a greased baking tray and brush with beaten egg this will help to get the brown color on the top of the roll...
Sprinkle sesame seeds to get more taste and flavor ...
Preheat the oven to 180 C and bake for 20 minutes..
Remove and brush it with melted butter to get the glazy look..
Yummy Rose Roll is ready to taste...
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| ROLLS LIKE ROSE |
FOR VEGETABLE FILLINGS:
INGREDIENTS:
Potatoes - 4
Green Peas - 1/2 cup
Carrots - 1/2 cup
Onions - 2
Coriander leaves - 5 tbsp
Ginger & Garlic paste - 1 tbsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala - 1/2 tsp
Cumin seeds - 1 tbsp.
Oil - 3 tbsp
Salt - to taste.
METHOD:
Take a frying pan.
Add 3 tbsp of oil.when hot
Add cumin seeds when splutters..
Add chopped onions and saute till they are transparent.
Add chopped carrots and green peas.Saute well and let them cook for around 5 minutes.
Add crushed whole coriander seeds and mix well.Then
Add red chili powder,coriander powder and turmeric powder.
Saute well and add boiled potato cut into cubes.Mix well
Add garam masala now.
Add salt to taste and saute well.
Add some freshly chopped coriander leaves on top and mix well.
Turn off the heat and let the filling cool down.
CHICKEN FILLING
INGREDIENTS:
Boneless Chicken - 1 cup
Red and Green Capsicum - 1 cup
Grated Carrot - 1
Onion - 1/2 cup
Green Chilli - 2
Ginger and Garlic paste - 1/2 tsp.
Coriander leaves - 13 tbsp.
Salt - to taste
Cumin Powder - 1/2 tsp
Lemon Juice - 1 tbsp
Soya Sauce - 1 tsp
Chilli Sauce - 1 tbsp
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, ginger and 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..
INGREDIENTS FOR THE DOUGH:
All purpose flour - 2 cups
Dry Yeast - 2 tbsp
Milk - 1/2 cup
Egg - 1
Butter - 2 tbsp
Sugar - 1 tbsp
Salt - to taste
Water - 1/2 cup
FOR GLAZING:
Egg yolk - 1
Butter - melted
METHOD:
Take warm milk and add water and butter to it...
Take a bowl and add all purpose flour, sugar, salt and yeast and mix it well...
Now add enough warm milk and make a dough and knead it well and make a soft dough and cover it with muslin cloth and keep it aside..
Let it stay till it doubles in size
Once the dough has doubled, gently knead it and divide it into 8-10 small balls..
Roll each ball into disc of 3 inch in diameter and make diagonal slits leaving the middle part..
Place the any veg or non-veg filling in the centre and take one section and cover the side of the filling with it..
Now take the opposite section and cover the other side of the filling...
Repeat the other 2 section in the same way and seal it with the last one..
Place the rolls on a greased baking tray and brush with beaten egg this will help to get the brown color on the top of the roll...
Sprinkle sesame seeds to get more taste and flavor ...
Preheat the oven to 180 C and bake for 20 minutes..
Remove and brush it with melted butter to get the glazy look..
Yummy Rose Roll 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...
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..
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...
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| 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..
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| TERRACOTTA TAWA |
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