::: Chicken curry yogurt :::

After long time not update my cooking blog, finally i made it.. Snowy day at Minneapolis now.. Yippeyy. So, for today i am cooking chicken curry with yogurt.

::: Chicken curry yogurt :::

Ingredient

1/2 Chicken - marinate with ginger garlic paste and salt
1 stick lemongrass
2 medium onion- grind
Half tomato- grind
4 spoon curry powder
1 spoon chili powder
2 cup yogourt
Oil
Salt to taste

Spice
1 stick cinnamon
2 cardamon
5 clove
1 star anise- skip

Preparation

• Heat oil and fry the spices and lemongrass together with tomato/onion until golden brown
• Add curry which i mix with little bit of water until cook
• Then, add chicken, potato and carrot. Let it boil 
• Lastly, just add yogurt and cook well.
• Add salt to taste.

Enjoy the photo. Its showing how easy cooking chicken curry yogurt. :)

Happy cooking and Happy Holiday :-)

::: Makmor cookies:::

::: Makmor Cookies :::

Ingredients;

350 gm all purpose flour
250 ghee blend - melt it
Milk powder - adding
Sugar icing to coat
Small paper cases

Preparation;

• In medium heat, stir fry flour until light tint of brown. Keep aside and let it cool.
• Melt ghee and when flour is cool mix ghee into it and knead well.
• When dough done, shape into round small ball. 
• Bake until golden brown. 
• When ready drop the ball into icing sugar mix with milk powder and place it into paper cases. Done :-) 

Recipe from here. Thanks for recipe :)

::: Pineapple Tarts :::

My Last Eid cookies recipe. This year i miss baking cake and cookies. Will celebrate Eid with my in law in Hyderabad for 1st time :-)

::: Pineapple tarts :::

Recipe from here .. Simple and easy recipe.. Thanks

Eid Mubarak to all Muslim in this world

::: Prawn curry with drumstick vegetable :::

I found the recipe from here. Tell you i like the recipe and want to try how it taste.. It's very simple recipe and if i can cook, you can cook it too. :-) So let cooking. Hehehe

::: Prawn curry with drumstick vegetable :::

Ingredients;

Prawn, peeled
1 big onion - finely sliced
2 big tomato - finely dice
1 drumstick
Medium lemon size tamarind water
3 dry chili - adding
1 tsp red chili powder
1 tsp coriander powder
1 tsp turmeric powder
1/4 mustard seeds
Few curry leave
Few coriander leave
Salt to taste
Oil

Preparation;

1. Heat an oil in deep frying fan and add mustard seeds. When mustard started to pop add onion and curry leave. Saute until onion become transparent.
2. Add chopped tomatoes and salt. Mix well and cook till tomatoes become juicy.
3. Add chili powder, coriander powder and turmeric powder and fry for awhile. 
4. Then, add prawn and saute and mix drumstick. 
5. Add tamarind water and simmer until cook.
6. Finally garnish with coriander. 
7. Serve with the plain rice.

Taste ::: Spicy, tangy, and tasty prawn curry.. Walla
Thank you very much for the easy recipe :-) I like the recipe http://www.tastyindianfood.com.

Happy cooking everyone :-)

::: Gulab Jamun :::

Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Diwali (the Indian festival of light) and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of gulab jamun and every variety has a distinct taste and appearance.


Gulab jamun gets its brownish red color because of the sugar content in the milk powder or khoya or bread. In other types of gulab jamun, sugar is added in the dough, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jamun, "black jamun". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun with a Canadian flavour. {wikipedia}


It is my 1st attempt cooking gulab jamun. It's very super sweet indian dessert. For the 1st time try to prepare this, i am using the ready made available in any indian grocery store. But i will post the gulab jamun recipe which i found here for my reference and try to make it. I like the recipe because it easy and simple.  :-)

::: Gulap Jamun :::

gulab jamun in sugar syrup.

after fried it just drop the gulab jamun ball into sugar syrup  :)

The recipe from  http://www.indianfoodforever.com

1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Have to study and practice the gulab jamun recipe and learn how to make it:-)

::: Urad Dhal Vada :::

What is Vada?

Vada, vadai, or vade, pronounced 'Wah-dei', is a traditional food preparation from southern India. They are typically deep-fried in oil and served with savoury accompaniments.

Vada can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potato.

Vada is a traditional South Indian food known from antiquity.^[2] Although they are commonly prepared at home, vadas are as well a typical street food in the Indian Subcontinent and Sri Lanka. They are usually a morning food, but in street stalls and in railway stations, as well as inside the Indian Railways, they are available as a snack all day.{Wikipedia} 

::: Urad dhal Vada :::

The prepation of vada :-) from left down to right

2 1/2 cup urad dhal, soak and drain. Gring it until become paste. Next just follow the picture above step buy step from up left to right down. It is easy vada preparation. 

Urad dhal have to soak for over night or 5-6 hour should be enough.

the vada suppose to be doughnut shape but i made mistake . i put so much water into it.  That why vada become  round. Practice make perfect rite.

the real vada is above.

Happy cooking ;-) 

::: Potato and yam curry :::

It's old recipe cook by me last month. I'm just remember this recipe ;-) so...... let check it out. ::) smile 


**************************************************************** 
Very nice weather over my window, cloudy day. So, i decide to prepare potato and yam curry for today meal together with chapati and rice. Nice rite. ;-)


So, let's get cooking

::: Potato and yam curry :::


Ingredients;


2 large potato - peel and soak in water
6-7 small yam - peel and soak in water
2 big red onion - thinly sliced
2 tsp ginger garlic
3 stick curry leave
2 tsp turmeric powder
1 tsp chili powder
1 tsp cumin seed
4 big tomato - thinly sliced
Tamarind water for sour taste
Salt
Oil
water for gravy

Preparation;

1. In pressure cooker, heat an oil. Add cumin seed. When crack sound add onion with curry leave. 
2. Add tomato and ginger garlic. Cover pressure cooker. Cook until becoming paste. It will take time :-) 
3. When paste ready add some water into it. Keep simmer and add potato and yam. Cover pressure cooker and let vegetable cook well.
4. Then add some tamarind water and salt to taste. When potato and yam are soft, it's done.
5. Serve with chapati or white rice. 

Happy cooking ;-)

::: Idli :::

Salam everyone.. Finally, after long break. Not going anywhere, just somewhere round :-) So, last weekend i prepared idli for breakfast but this time, i am using a ready made which i brought for Nilgiris supermarket ;-) heemmm, what a day.  I just prepared chutney to serve with this. Make my day easy use the ready made huh ::))


Before, i have been practices so many times to make the homemade idli batter and it come out really good. Serve with sambar and chutney. Will update :-)


What is Idli? 

Idli (/ˈɪdliː/; Tamil: இட்லி iṭli;Kannada: and Tulu: ಇಡ್ಲಿ iḍli; Malayalam: ഇഡ്ഡലി iḍḍali; Telugu: ఇడ్లీ iḍli or ఆవిరికుడుము avirikuḍumu), also romanized idly or iddly, plural idlis, is a savory cake of south Indian origin popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go. A variant of Idli known assanna (Konkani: सान्नां sānnāṃ) is very popular amongst the Goans and other Konkani people.[Source from Wikipedia]

The brief info about idli.

Just check it out :-)

For the homemade idli batter recipe is below.

So many way how to prepare the idli. Below is mine :-)

::: Idli :::

Ingredients;

3 cups Rice/idli rava
1 cup Urad Daal (white)
1 1/2 tblsp Salt
3 tablespoon of curd

1 tablespoon of dry active yeast
Oil for greasing

Preparation:

1. Wash and soak the daal and idli rava/rice overnight.
2. Grind the daal into a smooth paste. Then, grind the rice/idli rava also into a smooth paste. Just have to adjust the water using to make a perfect batter/paste.
3. Mix the grinded rice and daal together into a batter. 
4. Mix salt, curd, dry yeast and keep aside in a warm place for fermenting.
5. When the batter is ready, so the next step is steaming the idli.
6. Grease the idle holder well and fill each of them with idli batter like 3/4 full.
7. Let water boil and when water is boiling, steam cook idlis until it's one.
8. Use the wet spoon to remove the idli.
9. Serve the hot idli with sambar and chutney. Walla. Try it and tell me how.

Note: will post the sambar and chutney recipe next time. :-)

Happy cooking everyone.

::: Moong Dhal Vada :::

Recipe by Manjulaskitchen. It's very simple, easy and delicious yummi.. Tq Manjula auntie for the recipe. ;-)


::: Moong Dhal Vada :::

Ingredients


1 1/2 cup moong dal - Wash and soak for few hour
2 big potato - boiled peeled and mashed
Finely chopped cilantro
1 green chili minced adjust to taste
1 tablespoon finely grated ginger
1 teaspoon cumin seeds
1/8 teaspoon asafetida (hing) - skip
1 teaspoon of baking soda - skip
Salt adjust to taste
1 Big Onion - finely dice [adding this :-)]
1 tsp turmeric powder
Oil to fry

Preparation;

1. Finely grinding the moong dhal with little bit of water until becoming soft batter.
2. Add mashed potato and all all ingredients. Mix well. 
3. Heat the oil in a frying pan on medium high heat. 
4. Fry the vada until crispy. 

Refer this recipe here. :-)

Happy cooking :-)

::: Thai Biryani :::

We call it in malay Nasi Komok. A little bit strange for me to hear this recipe for the 1st time. I google to find out what it is. So, i found out the recipe from my school junior popular blog Hasue and try to prepared the dish. I tell you it not that easy for me because i don't really like to cook step by step ;-) it's kind like grrrrr but i made it and i love it. The sauce i tell you, superb spicy. :)


So, let cook.


Recipe by Hasue. Friends, before i proceed i am so sorry. I try my best to translated the recipe below. Anything i explain wrong regarding this recipe, please forgive me okeyy..:)


::: Biryani Thai or Khao Mok Gai :::


Ingredient


"The Masala" [Komok masala] 

2 tsp Chicken curry powder
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp fennel powder
1/2 tsp cinnamon powder
1 tsp salt
1 tsp sugar


For Rice

5  cup basmathi
4 gee oil - Skip and used oil
4-5 onion*
1 Inc ginger*
4 garlic*
3 coriander leave
2-3 spoon "the masala"
200 ml milk - i used coconut milk
1 whole chicken - i cut into 4 
8 cup water
salt to taste


Spice- 1 stick cinnamon, 2 star anise, 3 cardamom, 4 clove)
2 bay leaf
Fried onion 
(*slice the ingredient*)-me, i grind it


Preparation

1. Clean the chicken
2. Basmathi rice wash and soak it for awhile.
3. finely slice the ingredient * and grind it.
4. Heat oil and add the spice together with ingredient* until smell good.
5. Add " the masala" and stir until golden brown add water also bay leaf.
6. Add chicken and simmer it until medium cook.
7. Bring out the chicken and marinate with turmeric, ginger and remaining "the Masala" leave it for awhile, the, fry crispy.
8. 1 cup chicken stock put aside to prepare the sauce.
9. Remaining stock pour into rice cooker and add coconut milk. Simmer it, add salt.
10. Last, mix rice into the gravy and cook.

The sauce

1 Cup chicken gravy
2 tsp chili powder
4 tsp onion - grind
2 garlic - grind
2 tsp tomato ketchup 
1 lemon 
1 tsp sugar
Salt

Preparation

1. In saucepan, mix everything and keep stir until it becoming thick. the way i cook :) 

Done. ;)

Happy cooking.

::: Chicken Soup :::

It's my son favorite dish, chicken soup. He like when eat it with noodle instead of rice. He is not a big fan of rice like his mother :) This chicken soup very simple and easy to prepare.


Let cooking;

::: Chicken Soup :::


Ingredient


Chicken
1 Carrot - dice
1 potato - dice
4 mushroom - soak and cut half
1 cinnamon stick
2 star anise
5 clove
4 cardamom
1 tsp coriander powder
1 tsp cumin powder
pinch of black pepper
2 tsp ginger garlic paste
1 big onion - finely chop
Salt
Oil
Water




Preparation

1. Heat an oil. Add cinnamon, cardamom, star anise, clove and onion together with ginger garlic, coriander powder, cumin powder until golden brown. 
2. Add chicken and mix well. Cook it for two minute.
3. Then, mix water and let it simmer and cover.
4. Add potato, carrot and mushroom and keep it simmer until cook well.
5. Last pour a pinch of black pepper and salt to taste.

Walla. Chicken soup done and walla!. Too oily :)

Happy cooking :)

::: Cakoi :::

It's call "Cakoi" in malay ;-) Once again, it's Hasue recipe. So soft and fluffy and yummi.


Let's cooking

::: Cakoi :::


Ingredient

2 1/2 cup maida or all purpose flour
1 cup water 
1 tablespoon margarine - melt
1 tsp salt
3 tablespoon sugar
1 t/spoon condensed milk/fresh milk 
1 egg yolk
2 spoon instant yeast
1/2 tsp baking soda- skip
Oil to fry
1 garlic and 1 onion- grind

Preparation:

1. Mix well water, margarine, salt, sugar, milk, egg yolk, yeast in a big bowl.
2. Add the flour and knead until the dough is smooth.
3. Cover the dough with damp cloth and keep it in warm place for 1/2 an hour. The dough should be double volume ;-)
4. When dough ready, roll it and divided into small roll.
5. Heat an oil and fry it crispy. 

 I will keep trying to make this. I like it. 


Happy cooking

::: Pav Bhaji :::

Pav Bhaji (Marathi: पाव भाजी) is a fast food dish that originated in Marathi cuisine. It is native to Maharashtra and is popular in most metropolitan areas in India, especially in those of central and western Indian states^[1] such as Gujarat.^[2] Pav in Marathi means a small loaf of bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potato-based curry) garnished withcoriander, chopped onion and a dash of lemon and baked pav. The pav is usually buttered on all sides.


More info : click

This dish remind me to my friend aka Didi Sushma, Fremont California. :)


Let's cooking.


::: Pav Bhaji :::


Ingredient


2 tomato
1 cup tomato
1 carrot
1/2 cup green peas
1 cup cauliflower
2 medium onion
2 large tomato
1 tsp turmeric
1/2 tsp chili powder
2 tsp pav bhaji masala
2 garlic
1 tsp cumin seed
Salt
oil
1 cup water


Preparation

1. Heat oil in pressure cooker. Add cumin and onion, saute.
2. Add garlic then tomato and simmer it. Add turmeric, chili powder, turmeric and pav bhaji masala. Finely saute it masala mix together.
3. Last, add the all vegetable, salt and water. Cover it until soft. It's will take 3-4 sound of pressure cooker :) Its depend.
4. Finishing it with mashed all the vegetable to the consistency of thick gravy.
5. Serve with toast bun. Walla.

Happy cooking :)

   

::: Fried Okra :::

Another entry for today. Fried okra, my old recipe and my favorite dish, walla :-) I can cook, so you can cook too ;-) Easy and simple recipe.


::: Fried Okra ::: [ 2 person ]

Ingredient


1 1/2 cup okra - cut
1 small onion - dice
1 tsp cumin seed
1 tsp cumin powder
1 tsp turmeric
1 tsp chili powder
2 dry chili
Salt
2 spoon oil


Preparation

1. Heat oil. When heat on add cumin seed until sound crack the cumin powder. Next dry chili.
2. Add onion and leave for 1 minute. When onion ready add turmeric, chili powder into it. 
3. Finally, add okra and salt to taste. Cook it and its done.

Simple and fast to cook. 

Happy cooking :-)

::: Spinach Chicken :::

Spinach Chicken or Murg saagwala is a combinatian between spinach and chicken. I tell you, it's very good combination and taste delicious too. :) Good to eat with chapati or rice. Me, i prefer to eat with rice :)

Sunday, my husband and i prepared this dish for lunch. We enjoy cooking together :)

Let's cooking and this is the way cook :)

spinach chicken

::: Spinach Chicken or Murg saagwala :::

Ingredient

500 gm chicken

1 cup Spinach

2 big onion - chop dice

3 green chili

4 small tomato - boil and peel the skin and dice it

1 cup coriander leave

1 stick curry leave

1 tsp chili powder

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin seed

2 tsp garam masala

4 tsp ginger garlic
Oil
Water

The preparation

1.  Heat 4 oil in fry pan and fry onion till they start to change color to brown. Bring out and grind to thick paste and keep aside.
2. In the same pan heat 3 tbs oil  and add Chicken  - Ginger Garlic - Chilly-Turmeric -salt- coriander powder, cumin and fry in medium heat for 10 mins.
3. Add a Cup of water and tomato to chicken and cook for another 15 mins. The chicken should be medium cooked by now.
4. Add Onion Paste which you prepared earlier to the chicken and cook further for 10-15  mins or until you see a thick gravy being formed .
5. Cut the spinach and coriander in thin slices and add to the gravy also curry leave - Cook for 5-8 mins in high heat .
6. Add Garam Masala to the gravy and simmer it. 
7. Serve with chapati or rice.

Enjoy the photo;

chicken

we need this :)

spinach mix with coriander leave

ginger garlic paste

the chicken

simmer the chicken

tadda... walla

the way we eat. homemade romali roti

Keep it smile, keep it simple and happy cooking :)