Thursday, September 30, 2010

Noodles in cheese sauce

This preparations taste a lot like Carbonara with a spicy tinge.

Maggie Noodles (Curry flavour) 1 packet
Fish Steak (Tuna) 2''cube, salt and pepper to taste and lime juice.
Onion1,Some crushed soya chunk, pinch of sugar, Chillie flakes 1/8 tsp,pinch of salt
Cheddar cheese 1cm thick block
skimmed milk 1/2 cup
little oil.

Deep fry onions and soya chunks till golden brown and mix with sugar, salt and chilie flakes and keep aside. Or can use Maldive fish sambol or vegetarian seeni sambol 1tbsp.
Cut the fish steak in to small cubes and marinate the fish with little salt, pepper and lime juice. stir fry the fish until cooked with little oil.Keep aside.
Heat skimmed milk in non stick pan and add the chedder cheese grated. Stir until cheese dissolves and makes a thick sauce. Keep it aside.
Make the noodles by adding 1cup of hot water in to a pan with the noodles and its flavoring.  When almost all the liquid has absorbed, add in the prepared fish, onion fry or maldive fish sambol and mix well.
Add in the cheese sauce prepared and mix lightly.
Spoon in to the serving dish and serve hot.

Tuesday, September 21, 2010

Poppy Seed Cake

''This is a recipe from Rachel Allen''


150 g butter, at room temperature
100 g caster sugar
3 eggs, beaten
100 g plain flour
1 tsp baking powder
75 g poppy seeds 

Preheat the oven to 170C/gas 3. Butter the sides of a 20cm cake tin and line the base with greaseproof paper.
Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Gradually add the beaten eggs, beating well between each addition.
Sift in the flour and baking powder, add the poppy seeds and stir until well combined.
Spoon the mixture into the prepared cake tin, making a slight hollow in the centre with the back of a spoon. Bake in the oven for 25-30 minutes or until it is cooked in the centre and a skewer inserted into the middle comes out clean.
Remove from the oven and allow the cake to stand for five minutes before carefully removing it from the tin and transferring it to a wire rack to cool. 
Cut the cake in half and fill the middle with Icing of your choice. 
My Icing Idea:
I dissolved icing sugar in a half a orange juice to make a runny mixture and poured it little by little all over the cake to make it more moist and tangy. Then used butter icing to sandwich and cover the top of the cake lightly.
But if you like a more rich cake, cover the whole cake with vanilla butter icing.
I also decorated the cake with some grated white chocolates.

Sunday, September 19, 2010

Chicken Biriyani


Basmathi rice - 2 cups
Canola Oil - 2 tbsp
Whole Spices - ( cinnamon sticks - 1",cloves - 3,cardamom pods - 3,bay leaves - 3,whole peppercorns - 1 tsp)
Curry leaves - few
Chopped tomatoes - 2  big
Sliced onions - 1 big
Slitted Green chillies - 1
Chopped mint leaves - 1/2 bunch/ handful

For Marination:

Chicken Drumsticks  or big pieces 5-6 pcs
Yogurt- 1 cup
Turmeric powder - 1
Red chilli powder - 2 tsp
Coriander powder - 4 tsp
Garam Masala - 2 tsp
Ginger Garlic Paste - 3 tsp
Fried onions - 2 tbsp

First marinate the chicken pieces with the marination items, (poke the holes in drumsticks with fork then only masalas easily goes inside) for over night. Add fried onions. 
Keep the chicken to defrost for couple of hours before making the biriyani.
Heat a pan and add chicken mixture cover and cook until the water from chicken comes out. Turn off heat and set aside. Divide pieces and sauce separately. Keep aside.
Heat oil in in rice cooker in cooking mode, season the whole spices and then curry leaves.
Follow with slitted green chilies and sliced onions. Fry for a while till onions turns translucent.Then add the chopped coriander and mint leaves, saute for a while then add the chopped tomatoes.
Close the lid to cook tomatoes to mash.
After the tomatoes get mashed and the oil separates on the surface, now add the washed and drained  basmathi rice. Stir well. 
Basmathi needs only 1:1 water to cook. so no need to add water at this stage but measure and add about 2 cups of the marinade sauce from chicken to the rice. Then add chicken pieces and mix well with rice. 
Cook the rice until ready and making sure to look at time to time to see the water amount is enough. Otherwise add a little hot water/ any left over sauce and close the lid and cook. 
When the rice is cooked garnish with coriander leaves if you like and serve with a salad and curry of choice like potato or dhal.

Chicken Chettinad

'' Chettinad is a popular south Indian way of cooking'' 

chicken 1kg
poppy seeds 2tsp
grated coconut 1/2cup
fennel seeds 1tsp
coriander seeds 1tsp
cumin seeds 1/2tsp
red chillies 8
cinnamon stick 1''
cardamom 3
cloves 3
ginger paste 2tsp
garlic paste 2tsp
turmeric powder 1/2tsp
chillie powder 1tsp
tomatoes chopped medium3
onion 1
vinegar 1tbsp
salt to taste
1tsp pepper

marinate chicken with salt, pepper and vinegar.
Keep 2 hours for marination.
Roast red dried chillies, grated coconut,poppy seeds, coriander seeds, cumin seeds, fennel seeds, cardamom, cloves, cinnamon in hot pan separately and grind till smooth. heat 1tbsp of oil in non stick pan mix the grinderd paste with ginger and garlic paste and saute for few minutes.
Heat oil in a large pan and fry onions until golden and add grounded paste and saute.
Add the tomatoes, red chillie powder, turmeric powder and saute.
Add chicken, mix well and cook for 5 minutes.Add chicken and marinade and 1cup of water and cover and cook till done for like 30 minutes.

Friday, September 17, 2010

Baked Donuts

''Baked Donuts are certainly a healthier version than traditional deep fried donuts. My donuts didn't rise as much as I accepted but for a home made baked version it was certainly good''

3/4 cups warm milk, (95 to 105 degrees)
active dry yeast (1  teaspoons)
1tablespoons butter
1/3 cup sugar
2 1/2 cups all-purpose flour
A pinch of nutmeg, freshly grated
1/2 teaspoon fine grain sea salt

1/4 cup unsalted butter, melted
And various topping of choice

  1. Place 1tbsp cup of the warm milk in the bowl . Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast.
  2. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.
  3. With a fork, stir in the egg, flour, cinnamon, and salt - just until the flour is incorporated.
  4. Mix the dough with a wooden spoon to form in to a smooth dough. If your dough is too sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth.
  5. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
  6. Transfer the dough to a buttered (or oiled) bowl, cover with a damp towel and put in a warm place and let rise for an hour or until the dough has roughly doubled in size.
  7. Punch down the dough and roll it out 1/2-inch thick on your floured countertop.
  8. If you have a doughnut cutter, use that to cut the doughnuts, else use a 2-3 inch cookie cutter to stamp out circles. [I used a ring of a glass!) 
  9. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. [I actually didnt cut the middle at all but if u want the traditional look just cut the middle with a smaller round)
  10. Cover with a clean cloth and let rise for another 45 minutes.
  11. Bake in a 190C degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around when 8 minutes gone.
  12. ( I took the tray out and brushed beaten egg on top of 3 of my donuts to make savory donuts)
  13. Take off the oven and make the toppings.

For Topping ideas:
Heat 1/4 butter until melted and dip the donuts in the butter and roll on sugar and cinnamon mixture.
Melt semi sweet chocolate with little butter on double boiler method and dip the donuts one by one until the top part is coated with chocolate sauce.
Mix about 1tbsp of milk with 1/2 cup of icing sugar until a smooth sauce is formed. Dip the donuts to coat.
If you like savory donuts, brush melted butter on top of donuts and sprinkle a mixture of chille powder with pinch of salt. Cut the donut in half and fill the inside with a savory filling of your choice. Example: fish bun filling, flaked cooked chicken etc.

 Donuts on Foodista

Thursday, September 16, 2010

Fish Bun

''These fish buns taste really good and so much better than shop ones. hehe but i have to say mines are little bit too browned...but tasted good anyway. so make sure you watch your buns baking in the oven and take them out at the right time. They will still bake with the heat inside even after you take them off the oven''
Serve 5
Ingredients :
For the bun dough:
Instant dry yeast 1/2tbsp
Warm water 2tbsp
Warm milk 1/4 cup
Sunflower Oil 1/4 cup
All purpose flour 1 cup (125g)
Sugar 1tbsp
Beaten Egg 1/2
salt to taste (about 1/4tsp)

For the filling:
1/2 a can Sardine/Salmon
1 carrot
2 medium potatoes
1 large onion
2 capsicums
1/2 mustard seeds
curry leaves 10
1 tbsp oil
salt and pepper to taste.
1tsp soya sauce

In a cup, dissolve yeast in warm water along with 1/4 tbsp sugar and 1/4 tbsp flour. Cover and keep for 10minutes.
After 10 minutes check whether the yeast has risen, otherwise the yeast is dead and isn't usable.

Get a large bowl. Check whether milk is warm to touch, if its ready dissolve sugar and oil with milk. Stir with a wooden spoon. Add 1/2 cup flour and mix to a smooth paste. Add 1/2 of a beaten egg and yeast mixture.
Add remaining flour and mix well until forms a smooth dough.
Now knead the dough by hand continuously for 10 minutes.
Rest the kneaded dough until double in volume for around 2 hours by covering the bowl with a damp kitchen towel.

Meanwhile make the ''Filling''.

When the dough has doubled in size , punch the dough lightly using the palm. Divide the dough in to 5 or 6 equal sized balls.keep for 10 minutes.
Flatten the balls in to around 5'' diameter rounds on top of a wooden board with help of rolling pin. (or by hand)
Keep the prepared Filling mixture about 1 1/2 tbsp in the middle of the disc and fold in the edges towards the filling, making sure to cover the mixture.( fold the edges to a triangle or a square shape)
Lay the prepared bun on baking tray lined with parchment paper.
Keep them to rise again for 30 minutes.
Pre heat the oven to 200C and bake the bun for 15-20 minutes by taking out after initial 5 minutes and brushing the remaining beaten egg on top of the buns with help of a brush. Keep it back on the oven till baked to golden brown in color.
Take out of the oven and let it cool but serve slightly warm.

To make filling:
Grate or cut the carrots finely. Boil the potatoes and remove skin and mash them.Slice onions and chop capsicum. flake the caned sardines.
Heat oil in pan. When its heated, add mustard seeds, let it splutter. Add onions, capsicum and curry leaves. saute till onions are translucent. Add carrots and little salt and soya sauce. Saute till the carrots are little soft. Add in the sardine flakes and stir well. saute till cooked. Finally add the mashed potatoes and mix well seasoning with salt and pepper to taste. Keep the mixture to cool down before filling in the buns.

Drumstick Curry (Indian)

''This is a recipe from Andra Pradesh India and the Drumstick are cooked in a grinderd cashew paste''

2 Drumsticks
2 onions sliced
1/2 tsp turmeric
1tsp or 1 1/2 tsp chillie powder
1tsp cumin seeds
salt 1/2 tsp
Curry Leaves 10
1tbsp oil

For paste:
12 cashew
1tsp poppy seeds
6 cloves garlic
1tbsp fresh coconut

Scrape the skin off and cut the drumsticks in to 2'' pieces and set aside.
Make the paste of cashew by grinding the above ingredients mentioned with little water to get a smooth paste.
Heat oil in pan and add cumin seeds and onions and curry leaves, saute till fragrant and onion become translucent.
Add in the drunsticks, turmeric powder, chilli powder and salt. Stir and add 1cup of water. Cover and cook until the drumsticks are 3/4 cooked.
Add the paste prepared and add another 1cup of water. adjust seasoning and simmer till drumsticks are cooked. (5 minutes )
Serve with plain rice or rotis of choice.

Wednesday, September 15, 2010

Home Made Tortillas

''Tortilla origins from Mexico and is a flat bread . They can be served with curries or as wrapper for different salads or toppings''

To make make 10 small tortillas:
2 cups all purpose flour
50 g butter
1/2 tsp baking powder
1/2 tsp salt
3/4 cup warm water

Mix all the dry ingredients in a large bowl. Cut the butter in to the dry ingredients and mix with hand till it forms a coarse texture. Then start adding water and mix in to a dough. If the dough is wet or dry adjust the texture with adding more flour or water as required.
Knead the dough well by hand until it resembles a smooth elastic dough.
Make 10 small balls out of the dough and lay on a parchment paper lines tray and cover with a damp kitchen towel. Let is stand for 20 minutes.

Get a rolling board and a pin. Dust flour on the board and pin and roll the dough in to thin discs.
(You can roll in between two lunch sheets as well. I use this method as it wont stick the dough to either pin or board)
Keep the rolled discs in a lightly floured plate, dusting with flour each time you place a disc on top of a disc.
When all the balls are rolled, get ready to cook them.

Prepare a basket to lay the cooked tortillas: line the basket with kitchen towel and keep another to cover.
Heat a non stick flat bottom pan to medium heat. Slowly lay the disc on the pan and keep for 30seconds. Then flip over to the other side. Then press the tortilla disc with a flat spatula, so that air bubbles form up and the tortilla is cooked (1minute). Flip over to the other side again and press and keep for 40 seconds.
Remove from pan and keep in the basket prepared and cover with a kitchen towel.
Make all tortillas like that.

Serve warm with a meat curry or a curry of your choice.

Braised Cabbage Rolls

''This dish has evolved from European Cuisine and has many varieties. I wanted to try a vegetarian version and it turned out surprisingly good!!''

Serve 3

6 large cabbage leaves

For filling:
1/2 cup raw rice
1/6 lentils
1 carrot grated
1 large onion
1 capsicum
3/4 tsp cumin seeds
200ml cup vegetable stock
1tsp soya sauce
1tbsp olive oil

For braising:
1- 1 1/2 cups vegetable stock
1tsp brown sugar
1tsp vinegor
little salt if necessary

1 tomato
2 capsicums
1tsp garlic paste
1tsp soya sauce
2tsp tomato ketup
1tsp vinegor
2 tsp olive oil

For the filling:
Heat oil in pan add sliced onion and capsicum and saute till translucent. Add the grated carrots and stir for a minute. Add the vegetable stock, lentils and rice. Mix well and add cumin seeds, soya sauce. Add little salt if necessary.
Reduce heat and cook until all the liquid is absorbed. (the rice is half cooked)

Prepare Cabbage leaves:
Steam the cabbage leaves until little soft and shock in cold water to retain the texture. And keep aside.
Once the filling has prepared, take one cabbage leave and take off excess moisture by patting dry with kitchen towel. Cut the stems off.
Lay the leaf flat on a board with the stem side to your side and put 2tbsp of filling in middle and roll the leaf tucking the edges in sides as you roll. (start rolling from the stem sides) Roll all cabbage leaves like this.
Place the cabbage rolls on a flat based small pan just enough for the cabbage rolls to be laid in a single layer and packed.
(Otherwise while cooking it might become loose)
Dissolve sugar and vinegar in the remaining stock water and pour over the cabbages until they are just covered. Use little water if necessary.
Cook with open lid on low flame until most of the liquid is absorbed.( about 1/4 remains)

Make sauce:
While the cabbage rolls are cooking. Prepare the sauce.
Cut the tomato roughly and de-seed the capsicum and cut roughly. Put in a grinder and puree them together until smooth.Add vinegar, tomato ketup, soya sauce and stir well until combined.
Heat oil in pan and add garlic paste and stir of a minute. add the sauce mixture with tomato and capsicums and bring it to boil. Take off heat and adjust the seasoning with salt and little sugar if necessary.

Once the cabbages are done. Put the prepared sauce on top and serve warm.

Tuesday, September 14, 2010

Avocado Drink

''Avocado is rich in valuable mono saturated fats, potassium, vitamin B,E,K and natural fibers''

2 to 3 cups cold milk
1 ripe avocado
 3 tablespoons sugar
 handful of ice (optional)


Peel the avocado and cut in half. Discard the pit. Put the avocado and sugar in a blender with 1 cup of milk. Blend until very creamy and smooth.

Gradually add another cup or two of milk to make the shake as thin or as thick as you like. How much milk you need will depend on the size of the avocado.

Add a handful of ice to the blender if you like your shake well-chilled, and blend for another minute. Pour into glasses, and serve.

Biscuit Pudding in Chocolate Sauce and Pineapple

''Taste just like heaven!!! :D ''

Serve 8

Make 7in by 7in Dish

Marie Biscuits 300g
Condensed milk small tin
Water 1/2 tin
Warm milk to soak biscuits
Instant coffee powder 1tsp
Dark chocolate 200gs
Pineapple 5 slices and 1tbsp sugar
Chopped cashew nuts 1/2 cup

Add condensed milk and water in a pan and heat while stirring. Melt chocolates and add to the milk. 
(Chop the chocolates and melt in a pan over hot water or by putting in a bowl and pouring the hot milk little by little and stirring until melted completely )
Stir until the Chocolate sauce is thickens.
Receive 1/2 cup of chocolate sauce in a bowl and stir in the instant coffee until dissolved.

Remove the middle hard part from pineapples. Cut the pineapple in to small cubes. Lay the pieces on a flat frying pan. Sprinkle sugar on top. Cover and cook until the pineapples are soft. Open lid and simmer till liquids disappear.

Soak Marie biscuits in warm milk until little soft but still firm to touch. (not soggy) and lay a single layer on the pudding tin. 
Pour the prepared chocolate sauce little by little until coated on top. Add a layer of soaked Marie biscuits again. Place a layer of pineapples and pour over another layer of chocolate sauce.
Alternatively add Marie biscuits and chocolate sauce in layers, ending with coffee mixed chocolate sauce on top. (atleast 4 layers of Marie biscuits would be preferable)
Garnish the top chocolate layer with cashew nuts and refrigerate over night.
Serve chilled.

Monday, September 13, 2010

Oyster Mushrooms Baked

Serve 2

Oyster mushrooms 200g
2tbsp olive oil
1tsp mustard paste
2 tsp soya sauce
2tsp tomato sauce
1/2 tsp sugar
1tsp tamarind pulp
salt and pepper to taste
paprika 1full tsp

Mix mustard paste, soya sauce, tomato sauce,vinegar,tamarind pulp together in a bowl and mix well. Add olive oil and salt and pepper to taste.
Add the mushrooms and toss till well coated.
Keep for marination for 30 minutes.
Pre heat oven to 200C.
Lay the mushrooms on baking tray (lightly greased with some oil) with the stem side upwards.
sprinkle with paprika on top.
Bake for 15 to 20 minutes.
Serve with fresh leaves such as mustard of salad leaves or parsley as a starter or side dish.

Ash Plantain Skins Tempered

Skins from 500gs of ash plantains
1tbsp dried prawns (optional)
pinch of turmeric powder
3/4 tsp salt
a spring of curry leaves
1 large onion sliced
1 green chillie sliced
1 tsp chillie powder
1tbsp oil

Cut the skins finely and put in water with pinch of turmeric. Wash well and drain water.
Mix onions, green chillie, salt, chillie powder, curry leaves, dried prawns. 
Heat a frying pan well and add oil. when its hot add the mixture and fry on medium heat, stirring from time to time till skins are cooked but slightly crispy.
Serve as a side dish with plain rice.

Ash Plantain White Curry

Serve 4

3 Ash Plantains
1 onion sliced
2 green chillie sliced
1/2 tsp fenugreek seeds
1'' cinnamon stick
1 1/4 tsp salt
1/2 tsp curry powder
1/4tsp chillie powder
2cups 2nd and 3rd extracts of coconut milk
1/2 cup 1st extracts of coconut milk

Wash the plantains well. and remove the skin by cutting along its length with a knife. (Put the skins in water to use for frying to make another dish. see ash plantain skins tempered recipe)
Cut the ash plantains in half and cut each piece in to quarters.
Put the pieces in slightly limed water. Drain water and rub the pieces in little grated coconut and wash pieces well.
Add the pieces to a cooking pot along with all the ingredients except 1st extract coconut milk.
Cook till the plantain is almost cooked and gravy is reduced.
Add 1st extract of coconut milk and bring to boil and take off fire. 
Serve with rice as a side dish.

Sunday, September 12, 2010

Carrot Rice

2 cups rice
2 onions
5 carrots
4 tbsp of fried moong dhal
1'' cinnamon
3 cloves crushed
1tsp mustard seeds
salt to taste

For Masala
1 1/2 tsp coriander seeds
2tsp cumin seeds
2tsp grated coconut
4 red chillies

Cook rice and let it cool and keep aside.
Heat pan add red chillies, coriander seeds, cumin seeds and fry until turn brown and fragrant. remove from pan.
Add coconut, stir well until turning brown and remove from fire.
Grind altogether  after cooking down and keep aside
separately grind moong dhal coarsely and keep aside
Wash, drain and peel the skin off and grate the carrots.
Heat oil in a pan, add cloves, cinnamon, mustard seeds and let it sputter. 
Add onions and fry till translucent.
Once the onions are cooked add the carrots and fry till the carrots are cooked.
Add in rice and fry on low flame. Add salt, ground masala. Mix well.
Finally add ground moong dhal and mix and remove from heat.
Serve hot.

Quick Falooda

Serve 1

1glass of full cream milk (cold)
kasa kasa seeds 1tbsp
sugar 3tsp
rose essence 3-4 drops
rose/ pink food coloring 3drops

Soak kasa kasa seeds in water for 15minutes minimum. If you are using milk powder dissolve 3 full tsp of full cream milk powder in one glass of cold water.
Dissolve sugar in the milk. Add rose essence and rose colouring.
Drain the water from kasa kasa seeds and put them in to a serving glass. Sieve in the milk on top of the seeds. Stir.

Tip: If you want the falooda to be more fancy looking add strawberry flavored jelly cubed and some strings of boiled vermicelli  and top it with vanilla ice cream. Place a long dessertspoon on the serving glass along with a straw.

Radish Curry

Radish 250g with leaves
salt 1tsp
chillie powder 1tsp
turmeric powder 1/2tsp
curry powder 3/4tsp
cinnamon stick 1''
tomato 1 chopped
fenugreek seeds 1/2 tsp
onions chopped 1
green chillie chopped 1
coconut milk 1 and half cups

Wash and cut radish in julienne and cut the leaves roughly.
Mix all ingredients together in cooking vessel and cook on medium heat until boils and simmer until gravy is reduced and radish is soften.
Adjust seasoning to taste while cooking.
Serve as a side dish with plain rice.

Polos Curry (Young Jack Fruit Curry)

 '' This is a traditional favorite Sri Lankan Curry''

500g Polos
4 tsp salt
a thin slice of ginger
1/4 tsp of turmeric powder
40 g onion chopped
3 tsp chillie powder
4 tsp corinader powder
2 tsp of sweet cumin powder
2tsp cumin powder
2tsp fenugreek seeds
2 pieces of goraka
3 cloves of garlic
1'' cinnamon
Coconut milk from one coconut (around 6cups)

Peel polos and cut in to 2'' pieces.
Add all ingredients together. Mix well and allow to sit for 10 – 12 minutes. Add coconut milk, mix well. Bring to boil and simmer till the polos is soft and gravy is thick.(simmer for atleast 1 hour)

Tip: Can cook in pressure cooker for 3 whistles and then open lid and simmer till gravy is thick and polos is soft.
Check for salt and spices several times as the polos cooks and adjust accordingly. Also turn the polos occasionally to prevent burning.
Make it ahead of time and keep as it will help to absorb flavor well in to the polos pieces.

Saturday, September 11, 2010

Ambul Thiyal

''This is a traditional favorite Sri Lankan Fish Curry''

500g Fish (Tuna or any blood fish)
8 pieces of gokara finely ground
Black pepper powder 2 full tsps
Salt 1tsp (or to taste)
2 cardamom and 2cloves crushed

Wash fish after cutting into convenient pieces, using lime juice or gokara. Drain water.
Mix the ground goraka, pepper, cardamom, cloves and salt well into a paste and apply it well in to the fish pieces taking care not to mash them.
Arrange the fish neatly in a pan that will take a single layer of fish. Add water as to just nearly cover the fish.
Set pan on medium low heat on stove cover with a lid and simmer until the fish is well cooked.
Take the pan with both hands and shake the fish lightly from time to time.
Simmer for nearly 20 minutes with lid on. When the gravy appears to thickens open the lid and simmer further until all the gravy is disappeared and pieces are quite dry.
Serve with rice and curry.

Espresso-Flavored Milk Panna Cotta

''Pana Cotta is a famous Italian Dessert and there are many flavors and variations. This dessert it very rich and sooo delicious but better to be served in small portions.''

Serve :2

Espresso layer:
  • 1-¼ teaspoon Plain Gelatin
  • ½ cups Milk
  • 1 cup Cream
  • 3 Tablespoons Sugar (Adjust To Your Taste)
  • 1 teaspoons Instant Coffee 
  • little white chocolate shaved
  • 1tsp Shaved Dark Chocolate


Soften the gelatin in the milk. In a saucepan, add the cream, half the sugar, and 2 teaspoons of the coffee and heat until simmering. Taste, and add additional coffee powder or sugar as needed. Remove from the heat and mix in the softened gelatin. Stir well for 2 minutes until the gelatin is dissolved completely. 
Pour though a sieve to remove any lumps formed in to a jug with a pouring tip. Then slowly pour in to ramekins or small serving glasses. Keep in the refrigerator and cool until firm. Preferably over night
To serve, sprinkle the grated white and dark chocolate and Serve immediately.

Friday, September 10, 2010

Coconut Roti

3 cups flour (I used Wholemeal flour)
1 1/2 cups fresh scraped coconut
1 tsp salt
1 big onion chopped finely
1 green chilli chopped finely
Some leaves of choice (parsley, kang kung etc)

Sift flour and add salt, scrapped coconut, finely chopped onions, green chillies, leaves of your choice. 
Add water a little at a time and knead to form a soft dough.
Divide dough into balls of equal portions and roll one ball to form small round.
(If preferred can knead to form the rounds by the knuckles of hand by pressing down the dough ball on top of a plate)
Apply some flour and roll out gently to form rounded rotis. ( or roll between two lunch sheets/ cling film)
Heat flat pan and cook rotis until golden brown.
Serve hot with gravy.