Laksa with Indian Kitchen Ingredients....

Laksa with Indian Kitchen Ingredients....

Laksa paste

Ingredients 

8 small dried Red chillies 

2 tbsp Dried Shrimp 

1 Onion chopped 

1 tbsp finely chopped ginger

3 Garlic cloves chopped

2 Lemongrass stalks chopped

8 Almond chopped

2 tsp Coriander leaves 

1 tsp Cumin seeds

1 tsp Turmeric paste

Method

To make laksa paste, place chillies and dry shrimp in two separate bowls and cover both with enough boiling water to cover. Leave for 20 minutes or until softened. Drain well, then process with remaining ingredients in a food processor to a smooth paste.

Laksa 

Ingredients

3 tbsp Oil

2 cups Chicken stock

1 tbsp grated Palm Jaggary

Salt to taste

12 Prawns

1/2 cup Chicken pieces

2 cups Coconut Milk

1/2 cup Soya Chunks boiled and fried

1/2 cup Beansprouts

1 packet Rice noodles 

1 Onion sliced and fried  

Granishing

Lime wedges, to serve

2 Boiled Egg sliced 

2 tbsp Chopped Green Chilies 

2 tbsp Fried Onions 

2 tbsp Mint leaves 

1 tbs Coriander leaves

Method 

Heat oil in a large saucepan over medium heat. Add laksa paste and cook, stirring, for 2 minutes. Add stock and sugar. Stir to combine, then bring to a simmer. Add chicken and simmer till the chicken is cooked. Add prawns and cook for 2 minutes. Add coconut milk soya chunks and beansprouts. Stir gently to combine, then bring almost to a simmer. Reduce heat to low and cook for 2 minutes. Meanwhile, place noodles in a large bowl. Pour over enough boiling water to cover the noodles. Then stand for 2 minutes or until soft. Drain the noodles. Take a bowl, then add laksa in a bowl. Add noodles. Add fried onions, green chillies, coriander leaves and mint leaves. Serve immediately with lime wedges and boiled egg slices.

Home made Tandoori Roti

Home made Tandoori Roti

Ingredients

3 cups Whole wheat

1 tbsp  Oil

1 cup Curd  + more  to make a dough

1/2 tsp Sugar

1 cup of water to apply on the dough

Ghee to apply on the Roti

Method

Take a mixing bowl. Add flour, salt, sugar  and oil. Mix it all the ingredients together. Add beaten curd and knead to make a dough.  Cover the dough for 30 minutes and keep. Make equal size big  balls from the dough.  Sprinkle wheat flour on the dough.Heat an iron tawa.  Take a ball and lightly flatten it into a circle dust some whole wheat flour and roll out into a slightly thick circle.Brush water on one side of the flattened dough. Put the watered side on the hot tawa or pan, raise the heat to high and let it stay for a few seconds. Turn the tawa upside down since the dough is sticked to the tawa it will not fall down and we can cook the other side over the flame decrease and increase the flame as needed tilting and moving the tawa.Until the other side is cooked. Put the tawa back on the flame, for another minute decrease or increase flame as needed, so that the other side will get cooked....once done, remove from the tawa.Brush ghee on top.

Vegetarian Egg Nargisi Kofta Curry served with Vegetable Palau rice....

Vegetarian Egg Nargisi Kofta Curry served with Vegetable Palau rice....

Vegetarian Egg Nargisi Kofta Curry

Preparation time: 45 minutes 

Cooking time : 1 hour 

 For kofta

Ingredients 

4 Raw Banana Boiled and mashed

1/2 cup Chickpeas flour/ Besan 

1 Cup mango pulp OR Butter Milk with 1/2 tsp Sugar

Salt to taste 

1/2 tsp Ginger paste

1/4 tsp Turmeric powder

1/2 tsp Garam Masala powder

1 1/2 tbsp Corn flour

1/2 tsp Chilli paste

Oil to fry

Method

Take a bowl. Add the besan, salt, turmeric powder, 1/4 tsp ginger paste, 1/4 tsp chilli paste and Mango pulp OR butter milk. Make a batter out of it. Take a non stick pan and cook the batter on a low flame, stirring it continuously. Once the batter dries up and becomes into a dry paste, keep it aside. Take the raw mashed bananas and add garam masala powder,corn flour,  salt, 1/4 tsp ginger paste and 1/4 tsp chilli paste. Mix it well. Now take the besan and make lemon size equal balls from it. Take the mashed banana and make bigger balls of equal portions. Take one mashed banana ball and flatten the ball a bit. Make a cavity and add the besan ball in the cavity. Roll up the mashed banana around the besan ball and try to give a egg shape. Repeat the same process for the remaining balls. Take a pan. Add oil in it. Let the oil heat. Add the vegetarian egg kofta till brown. Keep them aside. 

For the gravy

Ingredients 

2 tbsp Ghee / Oil 

1/2 tsp Ginger paste 

1/2 tsp Chilly powder

1/2 tsp garam masala

1 tsp Curry powder

Salt to taste

1/4 cup tomato puree

2 tbsp Kaju paste 

1 cup water 

1/4 cup yogurt

1 tbsp Chopped Coriander leaves for Garnishing

Method 

Heat ghee or oil in a pot. Add the ginger and sauté it for few seconds. Add a little water.Add the kaju paste and cook for 2 to 3 minutes. Add all spices, salt,tomato puree and curd, cook it for 5 minutes. Add 1 1/2 water and cook it for further 15 minutes on simmer. The gravy should be thick. 15 minutes before serving cut the koftas in the centre into two halves.Add the koftas to the gravy.Garnish with coriander leaves.

Vegetable Palau

Preparation time : 30 minutes 

Cooking time : 45 minutes 

Ingredients 

1 cup Basmati rice washed and soaked for 30 minutes 

2 tbsp ghee

2 of each whole spice (Cardomom, Cloves) crushed

4 Pepper corn crushed

1" inch Cinnamon stick crushed

2 Bay Leaves

1/2 tsp Cumin seeds

1 Green Chillies chopped

1/2 tsp Ginger grated

1 cup of Mix Vegetables chopped ( Carrot,  Peas, Cauliflower)

1/2 tsp Sugar 

Salt to taste

Method 

Take a pot. Add ghee. Let is heat, add bay leaves and cumin seeds. Let the seeds crackle. Add the whole spices crushed. Sauté it for few seconds. Add the vegetables. Stir the vegetables for 2 minutes. Add salt and sugar. Add 2 1/2 cups of water. Let the water boil for 5 minutes. Add the rice. Stir the rice. Cook the rice till the rice has absorbed all the water. Once done serve it with the gravy... 

Mutton Rezala

Mutton Rezala

Ingredients

For Marination 
1 kg Mutton
1 Onion paste
1 tsp Ginger paste
1 tbsp Garlic paste
1 tsp Turmeric powder
1 tsp Red chili powder
1/2 cup Curd  

1 tsp Garam Masala powder 

Salt to taste

2 tbsp Oil

Method 

Wash the mutton. Drain all the water out. Marinate the Mutton with all the above ingredients for 5 hours. 

For Seasoning 

Ingredients 

2 tbsp  Ghee

1 Cinnamon stick
4 Pepper corn
2 Cardamon
2 Bay leaves

1 Dry red chilli 
1 Onion finely sliced

2 green Chillies slit 

1/2 tsp Sugar 

2 tbsp Kaju paste 

1/2 cup Milk 

Few drops of Kewra essence 

Method 

Take a pressure cooker. Add ghee. Add cinnamon stick, cardamon, pepper corn, bay leaves and red dry chilli. Sauté for few seconds. Add sliced onions, sugar and sauté till onions changes it's colour. Add kaju paste. After few minutes add the marinated mutton. Stir the mutton and sauté it till the marinated  juices reduce to 3/4. Add 1 1/2 cups of water. Pressure cook. Give 3 to 4 whistles or the mutton becomes tender. Add Milk and green chilies. Cook for few minutes more. Add Kewra essence and Mutton Rezala is ready to serve.

Fish Roll

Fish roll
For filling
Ingredients
1 kg bone less fish cut in to strips
1 tsp green chilli paste
1 tsp garlic paste
1/2 lime juice
Salt to taste
1 tsp oil
1/2 tsp curry powder
Method
Marinate the fish with all the above ingredients for 30 minutes. Take a grill pan and add oil. Arrange the fish on the grill pan and cook it till brown on both the sides.

For the dough
Ingredients
1 cup of Maida
1 cup of wheat flour
Salt to taste
1 tsp oil
2 tbsp curd + 1 cup water mix ( butter milk)
Ghee for frying
Method
Add all the dry ingredients and mix it. Add butter milk and make a dough. Add oil to the dough and knead it well. Let the dough rest for 15 minutes. Make equal portions. Take a portion and roll it out. Put the roll sheet on the pan and roast it. Add a tsp of ghee and take of the gas. Cook the other chappatis in the similar manner and keep it aside.

For the Salad
Ingredients
1/2 cucumber
1 carrot
1 onion
1 capsicum
1/2 cabbage
Method
Cut the vegetables in to thin slices.

Sauce and dips

Radish Sauce
Ingredients
1/2 cup radish
1 tbsp curd
Salt to taste
2 garlic cloves
1 green chilli
1 tbsp coriander leaves
Method
Grind all the above ingredients into paste.

Mustard sauce

Sour cream
Ingredients
1/4 cup hung curd
Salt to taste
1/4 cup cream
Method
Mix all the above ingredients.

Assembeling

Take a chappati. Apply all the sauces. Spead the salad. Sprinkles chat masala. Put the grilled fish.  Roll the chappati and serve the fish roll with salad......