MY CROCHETED RED BOOTIES ............. 

RED BOOTIES

QUAIL EGG SAMBAL [MALAYSIAN RECIPE]

QUAIL EGG SAMBAL  [MALAYSIAN RECIPE]

Sambal Quail Egg

I learnt this recipe from my malay friend ........... My son likes quail egg very much and when I am supposed  to cook for me and my son only then this recipe used to be handy dish....... Its a  very simple and tasty dish..........

Sambal Quail Egg

INGREDIENTS:

Quail egg                          - 15

Onions                              - 1 large sliced thinly

Garlic                               - 2 chopped 

Tomato ketchup              - 4 tsp 

lemon juice                      - 1 tsp 


FOR SAMBAL PASTE:

Belacan                           - 1 inch

Ginger                             - 1 inch

Shallots                           - 12 bulbs

Garlic                              - 2 cloves

Dry Chilli                        - 8 De-seeded 


METHOD:

Grind the sambal paste with the given ingredients.

Hard boil the quail eggs remove the shell and set aside. 

Take a frying pan add oil and saute the sambal paste first . 

Then add sliced onion and saute till translucent.

Add tomato ketchup and saute for few more minutes. 

Add quail eggs and mix it well. 

Add lime juice and salt.

Switch off when oil starts to oozes out......

TUMBLER PUTTU..

TUMBLER PUTTU..


Now you don't need a puttu maker ..... just a tumbler is enough to make your favorite puttu at home...........

Tumbler Puttu

INGREDIENTS:

Chemba rice puttu flour          - 1 1/2 cup

Shredded coconut                     - 1/2 cup

Warm Water                             - 1 cup

Oil                                             - 1 tsp

Salt                                           - to taste

METHOD:

Take roasted chemba rice puttu flour add salt to it and mix well. 

Add little by little warm water and mix well.

Make a powdery wet flour.

Set aside  for 15 mins.

Take a Tumbler fill a half  level of it with  flour, add  a small layer say 1 1/2 tbsp of coconut and then some more of rice flour and  fill the tumbler full and press it well.

Take the Idli cooker add water to it when it boils slowly place the tumbler in idli plate after greasing it with oil slightly tap gentle and remove the tumbler [as u do when removing anything from mold ]

Steam it for 10 mins.

Serve it with sugar and banana or kadala curry.

KADAI BHINDI OR KADAI VENDAIKAI

KADAI BHINDI OR KADAI  VENDAIKAI

Kadai Bhindi

INGREDIENTS:

Lady's  finger                                             - 15

Onion                                                             - 1 

Tomato                                                          - 1  

Capsicum                                                      - 1 

Ginger & garlic paste                             - 2 tsp

Turmeric                                                       - 2 pinches

Coriander powder                                    - 2 tsp

Red chilli powder                                       - 1 tsp 

Cashew nut paste                                       - 2 tbsp

Salt                                                                   - to taste

METHOD:

Heat oil in a  kadai add the lady's finger cut in medium size deep fry them and remove and keep them aside 

Add oil to the pan add jeera.

Now add onions and fry till its translucent. Then add ginger garlic paste and saute for few seconds.

Add the tomatoes, add salt and mix well till it becomes soft.

Now add turmeric, red chili,coriander powders and mix well.

Add cashew nut paste and saute for few more  mins till oil separates.Add the capsicum and saute for 2 minutes.

Now add the fried lady's fingers cook for  2 mins covered  Serve hot with Chapatis and Rice

FRUIT AND NUTTY RICE

FRUIT AND NUTTY RICE

FRUIT AND NUTTY RICE

INGREDIENTS:


Basmati  Rice                                        - 250 gms

 Khoya                                                   -  100gms

Sugar                                                     -  200 gms

Star Anise                                              -  1

Cloves                                                    -  4

Cardamoms                                           -  2

Ghee & Cooking Oil                     -  1/4 cup

Sliced Almond                                       -  2 tbsp

Sliced Pistachios                                   -  2 tbsp

Raisins                                                   -  2 tbsp

Sliced Dried Dates                                 -  2 tbsp
  Tutti fruitti                                             - 2 tbsp

Rose water                                              -  2 tbsp

Yellow  food color                                  -  as required

Water                                                      -  for cooking

METHOD:

Wash and soak rice , for half an hour, Drain the water and set aside.

Boil water in a large pan with food color.

Add drained rice and boil till half cooked. Drain water and keep aside.

Heat ghee in the pan, add cardamoms, star anise, cloves  and raisins.

Add the  khoya, sugar and mix well then add  half cooked  rice.

Cook on low heat, covered until the sugar dissolves.

Turn heat to high and cook uncovered , stirring occasionally until the water dries out.

Now add sliced almonds, pistachios, dry dates and  tutti fruiti. on top of rice and cook on very low heat, covered for 8 - 10 minutes.

Turn off the heat, add rose water and mix gently. 

Your yummy Fruit and Nutty Rice is ready to taste...............

My Recent Crochet Work

This is my recent work .....................

DAL FOR CHAPATI

DAL FOR CHAPATI 

Dal for Chappathi

INGREDIENTS:

Masoor  dal                     – 1 cup

Onion                                 – 1 

Garlic crushed               –  5

Green chillies                 –  2 

Tomatoes                         – 1 

Salt                                     –  to taste

Ghee                                   – 1 tsp

Cumin seeds                   – 1 tsp

Mustard                           –  1tsp

Urad dal                           – 2 tsp

Hing Powder                  –  1/4 tsp

Coriander leaves          –  for garnishing

METHOD:

First cook masoor dal with sufficient water in pressure cooker.

Now heat ghee and oil in a pan, add mustard seeds, urad dal, cumin seeds,  and hing.

Add crush garlic and saute for few minutes.

Then add chopped onions saute well and add green chillies.

Add tomatoes with salt and saute well 

Now add cooked dal mix well.

Garnish with chopped Coriander leaves.

Serve it with Chapati.............