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.

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.

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.
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During attack