Hello Friends, Welcome to my blog where I would love to share my passion of cooking with everyone. Suma

Thursday, February 19, 2015

Fish and Veggies in a pot......

I prepared this dish inspired from the fish head curry, had from Genting resort at Malaysia.
This dish is a fusion of trevally and mullets. Both fish heads and pieces are used to cater the
needs of all. Veggies also add to make it a complete dish. Serve with, rice, papadum and
Trevally head, halved and tail pieces, mullet head halved and tail pieces 1 kilo, cleaned,
washed, rubbed salt and vinegar, keep for 10 minutes. Thoroughly wash to make it crystal
clean. Drain out excess water, sprinkle little salt and keep aside.
Potato 1, carrot 2, zucchini 1, Spanish onion 1, tomato 2, all cubed. Except tomato cook all
other veggies with salt to taste and keep aside.

Chilli paste preparation- Dried red chilly 15, de seeded and soak in warm water for 15 minutes,
garlic 3 cloves, ginger 1 " piece, shallots 50 grams, coriander seeds 2 tsp., cumin seeds ,
fenugreek seeds both 1/2 tsp. each, cinnamon stick 1/2 ", star anise 1, black pepper 1 tsp.,
curry leaf a sprig, dry fry the seeds, spice and curry leaf. Altogether grind into a paste.
Onion 1, ginger 1" piece, garlic 1 clove, red bird's chilly with stalk 4, curry leaf 2 sprigs,
coconut milk 1 cup, chopped cilantro little, salt to taste, cooking oil 3 tbsp., turmeric powder
 1/2 tsp., tamarind concentrate 1 tbsp.

Heat oil in a shallow wok, drop in onion, ginger and garlic, sauté till light brown, add turmeric powder, curry leaf and chilli paste. Sauté till cooked and oil comes out. At this point add tamarind paste along with 3 cups of boiling water, salt to taste, allow to boil, add fish heads and pieces,
allow to cook, add cooked veggies and tomatoes. Simmer the flame, swirl the wok frequently.
Allow to remain for 10 minutes, add coconut milk, again swirl the wok, allow to bubble.
Garnish with curry leaves and cilantro. Keep for at least 4 hours for better taste.
WOW......it's Yummy and healthy.

Wednesday, February 18, 2015

Egg and Veggies in a pot.....

 Hen eggs 6, boiled, peeled and keep aside. Potatoes 2, cooked and cubed. Beans a bunch, cut into 2 " pieces. Carrots 2, tomato 2, onion 1, all three cubed. Garlic cloves 4, thinly sliced, curry leaf a sprig, cilantro chopped a tbsp., salt to taste, egg masala 1 tbsp.,
cooking oil 1 tbsp., coconut milk light 2 cups.
Heat oil in a shallow wok, drop in onion, sauté till tender, drop in garlic ,beans and carrots, saute for a minute, add egg masala, salt, mix for a while and add 2 cups of boiling water, and allow to cook. When cooked add curry leaves, tomato, potato and eggs. Allow to boil and get the tomatoes cooked. Simmer flame and add coconut milk. Allow to bubble. Garnish with cilantro.

Tiny anchovy deep fry

Fresh anchovy 300 grams, cleaned, rubbed with vinegar and salt and keep for 5 minutes.
Then wash thoroughly. Strain out excess water.
Turmeric powder 1/3 tsp., chilly powder 1/2 tsp., coriander powder 1/2 tsp., salt to taste,
garlic paste 1/2 tsp. Pat the mix on the anchovies thoroughly. Refrigerate for 2 hours.
Oil as required for deep fry. Curry leaf 2 sprigs, green chilly 1. onion 1, thinly sliced,
pepper powder 1 tsp.
Heat oil in a shallow pan, drop in anchovies, deep fry till golden brown. Take out the
fish spread out in a tissue paper to drain out excess oil. Sprinkle pepper powder on it and get mixed.  Drop in onion in the balance oil,fry till light brown, add the curry leaves , fry till golden brown, add the green chilly, sauté for a minute, sprinkle salt to taste. Combine both onion and anchovies.
Transfer into a serving plate, garnish with lemon slices. Have this crispy dish with black tea or
black coffee.

Tuesday, February 17, 2015

Egg curry

 Hen eggs 5, boiled, remove shells and halved.
Potato 2, boiled, peeled and cubed, Onion 1, garlic cloves 4,
ginger 1" piece, green chilly 3, all thinly sliced, egg masala 1 tbsp., curry leaf a sprig, tomato 1, cubed, salt to taste, coconut milk 1 cup.
Heat oil in pan, drop in onion, sauté till tender, add curry leaf, ginger, chilly and garlic, sauté till cooked, add egg masala, sauté for 30 seconds, add potato and tomato, combine well, add 2 cups boiling water, allow to cook well. Add coconut milk and eggs.
Carefully mix and pour the gravy over the egg halves.
Serve with appam.

Monday, February 16, 2015

Mint egg roast....

Hen eggs 8, boiled and peeled.
Onion 2, thinly sliced, green chilly 3, sliced, garlic paste 1 tsp., mint paste 1 tbsp.,
curry leaf 1 sprig, cooking oil 1 tbsp., pepper powder 2 tsp., salt to taste.
Heat oil in a shallow pan, drop in onion, sauté till tender, add curry leaf , green chilly,
and garlic paste. Saute till aroma spreads. Add pepper powder, mint paste and salt.
Combine well, add silted eggs, simmer flame, roll around eggs for 5 minutes.
Serve with roti / chapatti/ bread.

Spicy chicken roast

Whole chicken 1, cut into medium large pieces, cleaned washed and strained.
For marinade
Turmeric powder 1/2 tsp., chilly powder 1 tbsp., coriander powder 1 tbsp.,
salt to taste, pepper powder 1 tsp.
Marinate chicken pieces, refrigerate for 3 hours.
Onion 1, thinly sliced, mint paste 2 tsp., curry leaf 2 sprigs, cooking oil 2 tbsp.,
garam masala 1 tsp., bay leaf 1, tomato 1, chopped.
Shallots 250 gram, peeled, garlic 10 cloves, green chilly 3, ginger 2 inch piece,
all grinded into a paste, add salt to taste.
Heat oil in a large wok, drop in onion, sauté till tender, add bay and curry leaf
followed by spice paste, sauté till fragrance spreads, add tomato, combine well
followed by chicken pieces. Add salt, mix well and allow to cook in medium flame.
When cooked, simmer flame allow the gravy to get thicken and cover the chicken.
This seems to be dry, but still juicy and spicy dish.

Calamari Roast

Calamari 1, cut into small pieces, cleaned, washed and drained.
Turmeric powder 1/2 tsp., chilly powder 1 tsp. and salt to taste.
Cook in low flame to a soft texture. Care should be taken not to
over cook.
Shallots 250 gram, sliced and crushed, chilly flakes 2 tsp., ginger 1" piece,
chopped and crushed, curry leaf a sprig, cooking oil 2 tbsp., salt to taste.
Heat oil in a shallow pan, drop in shallots and ginger, sauté till tender,
add curry leaves and chilly flakes, sauté for 30 seconds, add cooked
calamari, combine well. Simmer flame and allow to remain for 5 minutes.
Adjust salt and serve with rice.

Simple Mughal Biryani

Basmati rice 500 gram, whole chicken 1 kilo, cleaned and cut into medium pieces.
Garlic paste 3 tsp., ginger paste 2 tsp., turmeric powder 1/2 tsp., chicken masala 1 tbsp.,
salt to taste. Marinate the chicken pieces with the above ingredients and refrigerate for three hours.
Bay leaves 3, cardamom 2, cinnamon stick 2 inch piece, cloves 3, star anise 1, fennel seeds 2 tsp.,
vegetable oil 3 tbsp., onion 2 large chopped, green chilly 5, chopped, mint paste 1 tbsp.,
tomato 3, chopped, salt to taste, ghee 1 tbsp., curry leaf 2 sprigs, chopped cilantro 1 tbsp.
Heat oil in a wok, drop in all spices .When aroma spreads out add onion, sauté till tender, add
green chillies followed by tomato, sauté till cooked, add mint paste and curry leaves
 sauté for 30 seconds, add chicken, combine well allow to half cook, add clean and washed rice,
along with ghee. Adjust required water to cook the rice and chicken. Adjust salt.
Combine well, transfer into a serving bowl and garnish with cilantro.
Serve with salad and pickle.

Thursday, February 12, 2015

Tapioca, rice steam cake

 Rice flour 1 cup, tapioca flour 2 cups, salt to taste, pandan leaf extract ( green food colour ) 1/4 tsp.
Mix the ingredients well, sprinkle warm water and mix to prepare a
moist powder mix. Fill bamboo cuts intermittently with palm sugar coconut mix and flour mix . Place the bamboo stands on steam pot.
Steam cook the cake. Take out shred with fresh grated coconut.
Can sprinkle sugar also to sweeten.
This soft and fluffy dish we had from Central Market,
Kuala Lumpur.

Back home I prepared it in puttu maker.
My family loved it.

Fish head curry....a signature dish of Malaysia....

A healthy  dish with proteins, minerals,
vitamins and fibre
Served with rice

This yummy dish we had from the Genting resort hotel.  A full Meal......
It's so tasty...no words to explain.

Full of veggies like brinjal, okra,chilly, garlic & ginger
...it is still mouth watering.
                                                         Boiled with masala and salt.
Served with rice and papad and spicy sauces.
Kindly don't miss this dish while you are at Malaysia or Singapore if you are a seafood lover.

During attack


Malay evening snacks

Kefayap wrappers
 Evening snacks we had at the
small restaurant where we feel
love also added as an ingredient and served with smile.
 Fine wheat flour batter with natural food colour and salt to taste. Thin wrappers are prepared. Then filled with grated coconut palm sugar mix and rolled it with tips
Tauhu sumbat
 tucked in.
Kari pap
Kari pap is just like Indian curry puffs. Masala  vegetable mix is filled in the puffs and deep fried.
Tauhu sumbat is a pakoda like snack filled with slices of cucumber, onion and chillies.


Busy with the preparations...

Jamilah in the kitchen

Malay local dishes......An experience......

Lady with magic fingers
 During our stay in Mandarin Court at Kuala Lumpur, we thought of tasting ethnic dishes of Malaysia. Fortunately 100 m away from our hotel we found a restaurant named Abdul Malik ,
underneath a big tree spreading shade. The ambience was great, close with nature, we got tasty hot dishes, served with love.
Since we both were seafood lovers we got fish items. The courtesy of host showered on us is highly appreciable.
No words to highlight. Thanks for their love.
Next post is their evening snacks.
Restaurant-Abdul Malik
The dishes we tasted were
1. Fish roast
2.Fish curry
3.Fish fry
4. Chicken roast 5. Chicken curry 6. Sautéed bean sprouts
and 7.Sauteed spinach along with white rice.

The dishes were spicy, tasty and  economic.
I shall add the pictures of the dishes.
fish roast
fish curry
fish fry

Chicken curry

Chicken roast

Sautéed  Spinach

Sautéed bean sprouts

Wednesday, February 11, 2015

Spicy prawns....country style

Prawns 1 kilo, cleaned with tail and de shelled head, drain out excess water.
Black pepper powder 1 tsp., chilly powder 2 tsp., turmeric powder 1/3 tsp.,
coriander powder 1 tsp., salt to taste. Mix the ingredients in 1 tsp. vinegar.
Pat the mix on the prawns. Refrigerate for 2 hours.
Barbecue the prawns and serve with lemon slices.

Bull's eye roast

Hen eggs 4, onion large 1, chopped, ginger garlic paste 2 tsp., tomato 1, chopped, green chilly 1, cut into rings, curry leaf a sprig,
Turmeric powder 1/4 tsp., chilly powder 1/2 tsp., pepper powder 1/4 tsp., coriander powder 1/2 tsp., garam masala 1/3 tsp., cooking oil 1 tbsp., salt to taste.
Heat oil in a wok. Drop in onion, allow to tender, drop in chilly, curry leaf, ginger garlic paste, sauté and mix well. Add tomato, salt, sauté and allow to cook well. Add curry powders, sauté for 30 seconds, remove the mix to sides and break down eggs and prepare bulls eye. Care should be taken not to break the yolk. Turn eggs upside down, allow to cook and combine the ingredients.
Serve with bread / chapatti / roti/ naan.