BEETROOT CHUTNEY

Beetroot - for the Pink of your Health. A vegetable which belongs to the Beet family with a deep, earthy flavour and a whole lot of crunch. I love Beetroots for its incredible colour that can transform anything shocking pink and a mild natural sweetness this vegetable imparts into the dishes it is added into. The vibrant hue of Beetroots converts the dishes appealing to the senses. Some absolutely menace the colour, but Beetroots are loaded with nutritious value & the health benefits. It is one default vegetable always available in my pantry. I use Beetroots lavishly in my cooking, in Curries, Stir-fries & Poriyals, convert them into Chutneys/Thogayals, Pachadi/Sasmi, add it while making Croquette/Cutlets, can easily convert it into Kola Urundai/ Kofta, add them into the Parathas, Idi/Dosa, make nutritious Beetroot Juice etc & etc.,

Beetroot Chutney is one of my favourites. I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice. The speciality of a South Indian Chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut. Roasted Dhals & Spices add a wonderful flavour to this Beetroot Chutney. My SIL Nithya adds Radish along with Beetroots and prepares a Chutney which is also equally tasty & nutritious. Will post the recipe soon.
There are different versions of Beetroot Chutney, where the basic ingredient, Beetroot remains the same but the Dhals/Lentils added into the Chutney varies. Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & have used Dry Red Chillies to spice up the Beetroot Chutney. I have used a bit of Tamarind and have added a pinch of Sugar/Jaggery which balances the overall taste of the Chutney. This Chutney is to be loved for its beautiful colour, mild Sweetness, wonderful taste and above all, it is loaded with Nutritional Value.

Cuisine - South India
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

For more Recipes on CHUTNEYS & CONDIMENTS, Click here...

HOW TO MAKE BEETROOT CHUTNEY

BEETROOT CHUTNEY

INGREDIENTS :

Beetroot(grated) - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Dry Red Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required

For Tempering:

Coconut Oil - 1 -2 Tspn

Mustard Seeds - 1/4 Tspn

Dry Red chillies - 1 No.(Optional)

Curry Leaves - a Sprig

METHOD :

Clean, Wash & Peel the Beetroots and grate it.
Heat Oil in a Pan.
Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
Snap off the Dry Red Chillies, add it along with the above ingredient and saute it for a while.
Add the grated Beetroot and fry for a while on a very low flame until the raw flavours go.
Cover and cook for a few minutes, stirring occasionally.
There is no need to add water while sauteing the Beetroots.
Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
Fry all the ingredients on a very low flame for a few minutes.
Do not allow the ingredients to burn.
Switch off the flame and allow the ingredients to cool down.
Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
Add water as required and grind the Beetroot Chutney into a smooth Paste.
Meanwhile, heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
Pour the tempering to the Beetroot Chutney.
Beetroot Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
Can serve it along with Rice too.

NOTES:

Can substitute 1/2 the amount of grated Beetroots with Carrots/Radish.
Can substitute Dry Red Chillies with Green Chillies.
Adjust the number of Chillies to suit your spice level.
Can add more Coconut if preferred.
Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
While frying the grated Beetroot just fry until the raw flavour goes and it cooks.
Adjust the consistency of the Chutney as per your preference.

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July 30, 2020 No comments

HOW TO MAKE IDLI DOSA BATTER IN MIXIE

Being a South Indian, Idli & Dosa is a staple, an unavoidable Tiffin Item at home. If you have Idli Dosa Batter then the job gets easier and the thought process, what to make for Breakfast or Dinner is readily solved. I usually do not make Breakfast i.e., we usually have Neeragaram/Pazhangkanji, Ragi Koozh, Barley etc., for Breakfast. So my endeavours with Tiffin Items are always for Dinner and that is the only meal we all sit together and eat on Weekdays.

So Idli Dosa Batter is a must-have in most of the South Indian households. Rain or Shine it comes as a rescue ingredient in our pantry. Long time I had thought of writing this specific post - "IDLI DOSA BATTER IN MIXIE." Mixie - the Mixer or simply the Blender. I felt it can be useful for people who do not have a wet Grinder. And also if you are grinding a small batch using Mixie/Blender for grinding Idli Dosa Batter would be an easy job.

Until I was in India, I had never given a second thought about making Idli Dosa. It was a usual routine, foolproof and cleanout. Then, I used to use that old school huge Grinder with a huge pestle. But when I moved to Malaysia, during the initial days, I couldn't bring the Mixer & Grinder from India. I used a 250W Philips Twist Blender to grind the batter. Though the Dosas came out to be good, Idlis were a big mishap. Least to mention the type of rice(starchy) available locally, I couldn't find Idli Rice. So I used to make Idlis with Raw Rice and to date, I do that whenever my Idli Rice Stock gets depleted. Batter with Raw Rice also yields reasonably good Idlis and perfect Dosas. So I tried my best to perfect it and there you go - long years of Trial & Errors and finally a recipe which yields you with Soft Spongy Idlis and Crispy Dosas. And above all the batter is ground using a Mixie.

I am writing this post with the thought that many of us would have similar scenarios at home. This recipe can surely be useful for beginners or for people who do not have a wet grinder. Even this recipe comes out to be handy when you are grinding just a small batch. Trust me it is a Fool-Proof Recipe - Tried & Tested innumerable times and every time I get Soft Spongy Idlis and Crispy Dosas. And I usually grind the Idli Dosa Batter in 750 Watts Preethi Mixer-Grinder for the purpose and it grinds really well without getting too much heated up.

For a detailed Recipe on HOW TO MAKE IDLI IN WET GRINDER, Click here...

Cuisine - South Indian
Course - Main Course
Difficulty - Medium
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 4-5 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 10 - 15 Minutes

For more TIFFIN ITEMS, Click here...

HOW TO MAKE IDLI DOSA BATTER IN MIXIE

So before going into the recipe, let's discuss in detail about the ingredients used and simple tips & tricks and points to remember for Soft Spongy Idlis and Crispy Dosas with this Idli Dosa Batter ground using a Mixie. As suggested this batter can be used for making IDLI & DOSA, Also it can be used to make Uthappam & Paniyaram. One Batter with multiple uses. So, if you are a beginner, please do take time to read all the details before starting with the process. I am sure it's worthwhile and helps you yield Soft & Spongy Idlis and Crispy Dosas.

Why is grinding Idli Dosa Batter in Mixie/Mixer, a complicated task?

It's mainly because, while grinding the batter in Mixie/Blender, the batter tends to get warmed up easily, due to the small motor in the mixer vs the overloaded batter ingredients & repetitive grinding. Grinding the batter in a Mixie/Blender will make the batter hot. Though warmth encourages the growth of Bacteria, which facilitates fermentation, overheat kills it. Also, it would make the Batter turn sour quickly without the perfect fermentation. We need the addition of Carbon-di-oxide(CO2) along with the bacteria which helps in rising the Batter and helps in gradual fermentation(not turning sour quickly). If the batter turns sour soon without proper fermentation, the Idli may not turn soft and also the taste of Idli & Dosa may not be good.

So while grinding the Idli Dosa Batter in Mixie the most important Point to Remember is to grind the ingredients and mainly the Urad Dhal using Ice Water. Alternatively, you can leave the soaked Rice & Urad Dhal in the refrigerator for a few hours before grinding. Cold ingredients would help to reduce the heat generated while grinding the batter in a Mixie/Blender.

HOW TO MAKE IDLI DOSA BATTER IN MIXIE

Normally a wet grinder specifically designed to grind Idli Dosa batter is used for the purpose. This recipe for Idli Dosa Batter is ground using a Mixie/Blender. So read all the instructions carefully and use Ice cold Water for grinding the batter. Also, use the mentioned amount of water while grinding individual ingredients. All the ingredients should be soaked separately for at least 4 -5 hours/Overnight. Sago/Tapioca Pearls can be soaked for a longer time/overnight.

Be mindful when it comes to adding water while grinding the batter. Do not add too much of Water. We are going to use the same batter for Idli & Dosa. After making Idlis you can slightly dilute the batter while making Dosas. The batter tends to slightly thin out once it is fermented.

INGREDIENTS:

For Idli Dosa Batter in Mixie:

Idli Rice - 2 Cups
Whole Urad Dhal(Black Gram Dhal) - 1 Cup
Sago - 1/2 Cup
Fenugreek Seeds - 2 Teaspoons
White Aval/Beaten Rice - 1 Cup
Rock Salt - To Taste

THE RICE URAD DHAL RATIO - (2:1):

I have used 2:1 Rice Urad Dhal Ratio in this recipe. Along with Sago & Beaten Rice, the ratio of Urad Dhal does total justification. It works best for me and I have always followed this ratio while grinding the batter in Mixie/Blender. It is foolproof and works every single time for me. But do not follow this ratio while grinding the batter in a Grinder.

HOW TO MAKE IDLI DOSA BATTER IN MIXIE

FENUGREEK SEEDS:

Some say adding Fenugreek Seeds would not yield white coloured Idlis. But some call for adding fenugreek seeds in the Idli batter. Absolutely it is an optional ingredient here. But according to me, I have always seen my mother adding fenugreek seeds in the Idli/Dosa batter which imparts a wonderful flavour unique to fenugreek which I love. Also, fenugreek has its own health benefits and the microbes in Fenugreek seeds speed up the fermentation process. But be careful while using Fenugreek seeds, if you tend to add a lot, it can make your Idlis bitter.

Clean, Wash & Soak Fenugreek in 1/4 Cup of Water. Once soaked, do not drain the water used for soaking Fenugreek Seeds. Add the soaked Fenugreek Seeds along with the water to the Mixie. Grind it into a smooth paste and it will slightly fluff up too. First, grind the Fenugreek Seeds.

URAD DHAL/BLACK GRAM DHAL:

There are quite a variety of Urad Dhals available in the market. About the Urad Dhal Varieties and which variety serves best, read IDLI RECIPE for a detailed explanation. I use Whole White Urad Dhal for all of my Idli Dosa Batter.

Clean, Wash & Soak Urad Dhal separately in ample of water for about 3-4 hours/overnight. Just a few hours before grinding leave the soaked Urad Dhal in the refrigerator. Add the soaked and drained Urad Dhal to the Mixer Jar. Use the Big Jar for the purpose. Use just 1/2 -3/4 Cup of Ice Cold Water while grinding Urad Dhal. Use the water used for soaking Urad Dhal to grind the batter. Let the water be ice cold. The best way to grind the Urad Dhal is by adding little water at a time, wiping off the unground Urad dhal from the sides at intervals. If you pour all of the water at once, the batter won't fluff up well. It may take around approximately 5-7 minutes depending upon the amount of Urad Dhal used and the type of Mixie/Blender.

Once the batter is well ground it will fluff up. *WATER DROP TEST - To test whether the Urad Dhal is ground perfectly, take a blob of Urad Dhal batter and drop it in a small bowl of water. THE URAD DHAL BATTER SHOULD FLOAT ON WATER. Then the batter is ground into a perfect consistency.

Remove the Urad Dhal Batter from the Mixie Jar and transfer it into a bowl. Keep the bowl with the Urad Dhal Batter closed.

IDLI RICE:

We normally use Idli Rice for the Idli Dosa batter. It's a short-grained fat par-boiled rice. Parboiled rice suits best for Idli Batter. Idli Rice is a unique short, fat grained rice available in Tamilnadu.

Grind the soaked and drained rice. In a normal Idli recipe, we grind the rice coarsely. But in this recipe, we are going to grind it into a fine paste as we are going to use the same batter for IDLI & DOSA.

Grind the Rice in two intervals. Next, add 1/2 the amount of soaked and drained Idli Rice to the Mixer Jar. Use about 1 Cup of Water to grind the Rice. Use Ice cold water. As this Batter is used for making both Idli & Dosa, grind the Rice batter until smooth. Just add enough water while grinding the Rice. Once the Rice batter is ready, transfer it to the bowl which has the Urad Dhal Batter. The Idli batter should be of thick consistency. You can dilute the batter while making Dosas. Once ground, transfer the batter to the ground Urad Dhal and mix well. Let there be a lot of space for the batter to expand while fermenting. Do not fill it up to the brim.

SAGO(TAPIOCA PEARLS):

Sago/Sabudhana is one ingredient while making KUSHBOO IDLI/MALLIGA POO IDLI which makes it soft, spongy and fluffy. Addition of Sago/Javvarisi) in this Idli Dosa Batter recipe yields you with spongy and soft Idlis & crispy Dosas. So one main ingredient in this recipe is Sago.

Clean wash & soak Sago in 1 Cup of Water. Do not drain the Water from Sago. Add the soaked Sago along with the water to the Mixie. Grind it into a smooth paste. Sago/Tapioca Pearls are slightly tougher and might take some time to grind. Make sure there are no lumps after grinding. Soak Sago for a bit of a long time, overnight works best. Once ground remove it from the Mixie and add it along to the other ground ingredients.

For KUSHBOO IDLI/MALLIGA POO IDLI RECIPE, Click here...

WHITE AVAL/POHA/BEATEN RICE:

I have used Aval/Beaten Rice in this recipe which yields you with Soft & Spongy Idlis and also Crispy Dosas. You don't need to soak Aval/Beaten Rice for a long time. Soak it for about 3-5 Minutes just before grinding it. Add the soaked Aval/Beaten Rice along with the water to the Mixie. Grind it into a smooth paste. Once ground remove it from the Mixie and add it along to the earlier ground ingredients.

Mix it thoroughly until all the batters are well combined. There should be enough space in the bowl for the Batter to rise, so do not fill the batter to the brim.

WHEN TO ADD SALT?

Initially to the ground batter while fermenting
Or to add it after the batter is well fermented.

     Salt is usually used to preserve food, so it might inhibit the fermentation process and slows down the formation of good bacteria which is a must-must for fermentation of Idli/Dosa Batter. So I usually add Salt after fermentation to all the Batter which needs fermentation, maybe Idli/Dosa, Vellayappam etc.,
     If you are living in hot/tropical place or during Summer, the fermentation may be carried out soon and would turn the batter sour quickly. In such cases, Salt will help slow down the fermentation process. So add Salt accordingly.
     If you are living in a cold place, leave the Batter in a warm place. My cousin who is living in Canada said she leaves it in an Oven with the lights on.

FERMENTATION TIME:

Usually, the batter needs to ferment for about 8-12 hours/overnight. Fermentation time depends upon the volume of the Batter, weather and region you live. Once fermented the batter would have frothed or increased in volume. Thoroughly mix the batter with a ladle with quick movements(If you have not added Salt at the initial stage, add Salt now). This is to induce air into the batter. The batter is now ready for making Idlis.

THOROUGHLY MIXING THE IDLI DOSA BATTER :

This has to be done at three stages :

Once the batter is ground.
Once the batter is fermented.
Just before making Idli/Dosa.

HOW TO COOK IDLI & DOSA WITH IDLI DOSA BATTER

STEAM COOKING THE IDLIS

HOW TO MAKE IDLI DOSA BATTER IN MIXIE

Pour some Water into the Idli Vessel/Steamer. Cover & Boil the water in Medium-high flame.
Grease the Idli moulds. (Some lay Muslin cloths over the Idli Moulds)
Pour a ladle full of Idli batter into each mould. Follow the suit with the rest of the Idli Plate/Moulds.
Carefully place the Idli Moulds into the Idli Vessel and cover it tightly with the lid.
Steam cook the Idlis for about 4-5 Minutes on a High flame, reduce the flame to medium-low and cook for another 3-5 Minutes.
Do not overcook the Idlis.
The right time to remove the Idli is when the steam emanates the wonderful aroma of steamed Idlis.
Remove the Idli Moulds from the Idli Vessel/steamer and leave it aside for a few minutes.
Do not remove the Idlis from the Idli moulds immediately, they would be sticky.
Once the Idlis are slightly cooled down, gently dip a spoon in cold water and carefully remove the Idlis from the mould.
Serve Idlis hot with Sambar or any Chutney of your choice.

FOR CRISPY DOSAS

HOW TO MAKE IDLI DOSA BATTER IN MIXIE

Heat the Dosa Griddle on a high flame and then lower the flame to medium-high.
Smear the Griddle with oil.
Thoroughly mix the Idli Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
Spread the batter evenly around the Dosa Griddle.
Keep the flame at medium while cooking Dosas.
Drizzle few teaspoons of Oil over the Dosas.
Cook the Dosas on a medium flame until it turns crispy and slightly golden yellow in colour.
Roll out the crispy Dosa and remove it from the Dosa Griddle(there is no need to flip and cook the Dosa).
Serve Crispy Dosa along with Sambar or any Chutney of your choice.

STORING & USING THE IDLI DOSA BATTER

HOW TO MAKE IDLI DOSA BATTER IN MIXIE

Once the batter is fermented, can store it in the refrigerator up to 3-4 days.
Bring the batter to room temperature before making Idlis.
Let the Batter be of thick consistency while making Idlis.
Can use the batter with same consistency for making Uthappams.
Slightly dilute the batter and use it for making Paniyaram.
We need more dilute Batter for making Dosa.
Can divide the Batter into portions and do so.
Once diluted the batter may not serve good for Idlis.

July 28, 2020 No comments

NASI KAK WOK

Nasi Berlauk or Nasi Kak Wok is a Malaysian one pack, set Rice served along with Chicken Curry a local delicacy called Gulai Ayam, Ayam Goreng Berempah - deep-fried Chicken pieces and complimented with a spicy Sambal. These dishes are wrapped in a piece of Parchment Paper sometimes lined with a Banana Leaf and that has become the identity of Nasi Berlauk or Nasi Kak Wok.

Nasi Kak Wok, popularly known as Nasi Kak Wook the name comes from its patron late Mek Wook Hassan. A simple Rice dish which basically originated in Kelantan in 1984 got its fame and found a special place in the hearts of Malaysians. What's most special about Nasi Kak Wok is it's delicious & a simple combination of dishes complemented by Cheap Price.

I got my acquaintance with this Mixed Rice Dish when my Son took us to a restaurant near his University in Nilai famous for their Nasi Kak Wok. You can see a long queue in the restaurant most of the time. The popularity and the taste of the dish is so that people flock to this restaurant. For nearly the past 3 years most of the days, I should say almost daily he eats Nasi Kak Wok for lunch. And we never miss a chance of eating Nasi Kak Wok whenever we visit Nilai.

We have got into a liking for the dish that as usual, I gave a try for the recipe. The dishes look simple and straight forward. Searching through the web and going through some videos I was able to get the perfect Sambal served along with Nasi Kak Wok. Gulai Ayam is one dish frequented at home and Ayam Berempah is yet another straight forward recipe with readily available ingredients. Then no second thought. Immediately I got into action and here we go with a simple Rice and Chicken dish - the most popular Nasi Berlauk or Nasi Kak Wok from Kelantan for you to try at home. It serves best as a complete Lunch Menu.

For more MALAYSIAN RECIPES, Click here...

Cuisine - Malaysian(Kelantan)
Course - Main
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 30 - 45 Minutes
Marination Time - 3-4 Hours/Overnight.

Cooking Time - 1 - 11/2 Hours.

For more SOUTHEAST ASIAN RECIPES, Click here...

HOW TO COOK NASI KAK WOK RECIPE

NASI KAK WOK

What is served in Nasi Kak Wok:

Nasi - A simple White Rice
Gulai Ayam - Chicken Cooked in Coconut Milk
Ayam Goreng Kunyit - Fried Chicken Pieces with spices
Sambal Air Lada Kelantan - a Spicy Condiment

All the above dishes are packed loosely in a Brown Parchment Paper & secured with a rubber band which has become the identity of this Rice.

NASI - A SIMPLE WHITE RICE

NASI KAK WOK

Normally steamed Raw Rice/Jasmine Rice is served in Nasi Kak Wok.

For a detailed Recipe on HOW TO COOK WHITE RICE, Click here...

For a detailed Recipe on HOW TO COOK JASMINE RICE, Click here...

GULAI AYAM NASI KAK WOK

GULAI AYAM - NASI KAK WOK

INGREDIENTS:

Chicken - 250 Grams

Egg Plant - few Pieces

Long Beans - few Pieces

Lemongrass - 1 Stalk

Bay Leaf - 1 Leaf
Thick Coconut Milk - 1/2 Cup
Thin Coconut Milk - 3/4 - 1 Cup

Chicken Stock - 1 Cube

Tamarind Extract - 1 Teaspoon

Salt - To Taste
Gula Melaka/Palm Sugar - 1 Teaspoon
Oil - 3 Tablespoons

For the Rempah Paste:

Shallots - 4-5 Nos.
Garlic - 2 Cloves
Ginger - 1" Piece
Bird's Eye Chillies - 5-7 Nos.
Fresh Turmeric - a Small Piece

Star Anise - 1 Flower
Cinnamon 1" Stick - 2 Nos.
Cloves - 1/4 Teaspoon
Cardamom Seeds - 3 Pods
Coriander Powder -1 Teaspoon

Chicken/Mutton Masala Powder - 3 Tablespoons

Red Chilli Powder - 2 Tablespoons

Candlenuts/Buah Kering - 3 Nos.

For a detailed Recipe on GULAI AYAM, Click here...

METHOD:

Clean and cut the Chicken into small pieces. (traditionally the recipe uses Chicken feet, neck etc.,)
Clean & cut the Eggplants into medium-sized pieces, snap the Long beans into 1" long pieces.
Dry toast the Candle Nuts until fragrant for a few minutes.
Grind all the ingredients mentioned under 'For the Rempah Paste' into a smooth paste & keep it aside.
Trim and Crush the Lemon Grass(white part only).
Heat Oil in a deep pan, add Bay Leaf, crushed Lemon Grass and give a quick stir.
Add the Rempah paste and Sauté it until aromatic and oil separates from the mix.
Add Chicken Pieces along with a dash of salt and cook until chicken pieces turn soft.
Add the Eggplant & Long Beans to the above mix and give a quick stir.
Pour in the Tamarind Extract and boil this on a low flame for few more minutes or until the raw flavour goes.
Pour the Thin Coconut Milk and boil it on a low flame, stirring occasionally.
Add the Thick Coconut Milk, Gula Melaka/Palm Sugar, Chicken Stock Cube and mix well.
Cook on a very low flame for a few minutes.
Adjust the consistency of the Chicken Curry/Gulai Ayam.

NOTES :

Adjust the number of Chillies to suit your spice level.
Authentic recipe uses skin-on Chicken pieces or Chicken feet, neck etc., but I have used chicken pieces without skin in this recipe.
Adding Eggplants & Long Beans to Gulai Ayam Curry are truly optional.
Can use Rempah Masala instead of Mutton Masala/Chicken Masala.
Can substitute fresh turmeric roots with Turmeric Powder.

AYAM GORENG BEREMPAH - SPICY FRIED CHICKEN

AYAM GORENG BEREMPAH - NASI KAK WOK

INGREDIENTS:

To Marinate:

Chicken - 500 Grams

Egg - 1 No

Corn Flour - 4-5 Tablespoons

Salt - To Taste

Sugar - 1 Teaspoon

For the Rempah Paste:

Shallots - 8-10 Nos.
Garlic - 3 Cloves

Ginger - 1" Piece
Bird's Eye Chillies - 5-7 Nos.
Fresh Turmeric - a Small Piece

Cumin Seeds - 1/4 Teaspoon
Fennel Seeds - 1 Teaspoon

Coriander Powder -1 Teaspoon

Chicken/Mutton Masala Powder - 3 Tablespoons

Red Chilli Powder - 2 Tablespoon

Lemon Grass - 1 Stalk

Red Chilli Powder - 1 Teaspoon
Chicken Stock Cube - 1 Cube

To Fry:

Oil

METHOD:

To Marinate:

Clean, Wash and cut the Chicken into small pieces.
Grind the ingredients mentioned under 'For the Rempah Paste' into a fine paste and keep it aside.
In a large bowl, add The Chicken Pieces along with the finely ground Rempah Paste, Egg, Corn Flour, Sugar & a dash of Salt.
Mix until the Chicken Pieces are well well coated with the ingredients.
Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.

For Ayam Goreng Berempah:

Heat Oil in a deep pan on a high flame.
Let the oil smoke off.
Now reduce the flame to medium-high and deep fry the marinated Chicken Pieces.
Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
Turn & fry the chicken so that it browns evenly,
Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
When Ayam Berempah is done, drain it on a paper towel.

NOTES:

To save time & to get added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
Longer the marination time, better the texture.
Adjust the amount of Chillies & Chilli Powder to suit your spice level.
Another important aspect is to make sure the oil is hot enough while frying the Chicken Pieces.
Next thing is don’t overload the pan while frying the Chicken Pieces
Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces.
Deep fry the Chicken pieces on a medium-high flame.

SAMBAL AIR LADA KELANTAN - SPICY SAMBAL(CONDIMENT)

SAMBAL AIR LADA KELANTAN - NASI KAK WOK

INGREDIENTS:

Big Red Chillies - 5 Nos.

Green Bird's Eye Chillies - 5-7 Nos.

Dry Red Chillies - 8 Nos.

Garlic - 1 Clove

Limau Kasturi/Calamansi - 4 Limes

Belacan(Dried Shrimp Paste) - 1/2 Teaspoon

Salt - to Taste

Sugar - 2 Tablespoons

Rice Wine Vinegar - 1 Teaspoon

METHOD:

Boil the Dry Red Chillies in 1/2 a Cup of water to soften it. Let it soak for about 20-30 Minutes.
Using a skewer or a fork hold the Garlic clove directly over the flame and roast it on a direct flame.
Care should be taken not to burn or char the Garlic.
Then dry roast the Belacan(Dried Shrimp Paste) on a low flame for few minutes.
Deseed & Chop the Calamansi into 4 pieces.
Chop the Big Red Chillies & Green Bird's Eye Chillies.
Leave the Chilli stalk intact in few of the Chillies(This helps to avoid irritation in your stomach lining).
Add all the above ingredients along with Vinegar, a dash of Salt and Sugar.
Blend it into a coarse paste.

NOTES:

Adjust the number of Chillies to suit your spice level.
Can remove the Seeds from the Dry Red Chillies for a less spicy version of Sambal.
Leave the Chilli stalk intact in few of the Chillies(This helps to avoid irritation in your stomach lining).
Care should be taken while roasting the Garlic on a direct flame. Make sure that it doesn't get burnt/charred, which will totally spoil the taste of the Sambal.
Roast the Belacan on a low flame until aromatic.
Deseed & Use the Calamansi/Limau Kasturi with the skin. It enhances the aroma and flavour of this Sambal with a citrusy note.

HOW TO SERVE NASI KAK WOK

NASI KAK WOK

Once all the dishes are ready it is time to pack Nasi Kak Wok:

Use a brown Parchment Paper to pack this Rice. Can line it up with Banana Leaf.
Place a bowl of Nasi/White Rice, Pour a ladle or two of Gulai Ayam Curry over it.
Serve a few pieces of Ayam Goreng.
Then serve a small portion of Sambal.
Fold the Parchment paper and secure it with a rubber band.

All the above dishes are packed loosely in a Brown Parchment Paper & secured with a

rubber band. This type of packing has become the identity of this Rice. Or simply serve all

the dishes in a serving plate lined up with a banana leaf.

July 23, 2020 No comments

ROSE MILK - BANDUNG ROSE SYRUP

As quoted by somebody,

Rose Milk is a Drink, but Bandung is a feeling!!!

I am sure this quote would have been from a person who has tasted both Rose Milk & Bandung.

I think this is one drink which comes along with nostalgic memories to most of us. But I am not sure when & where we got into liking Rose Milk. I haven't had this drink when I was a kid. Though summers went by with loads of fresh juices, then came Kissan Squash & Rasna. An Orange flavoured Kissan Squash and sometimes Lemon Squash was a default item stored by my Mother. Along with Doordarshan came Roohafza, a ready-made Rose Syrup, and our trial with that went along just once. We didn't have a fridge then and so very rarely my Mom bought Ice Cubes from the nearby shop and made these drinks with ice cubes for us. Me with the Tonsillitis and my brother with wheezing problem, we were never allowed to have cold items.

Those were the days these drinks were extra special and making it cold with ice cubes took us to another level of excitement. I feel nowadays we stock up all kind of drinks in our refrigerator and make it so often. What's lost in the midst of it, is the excitement we had as kids for these Cold Drinks. We had to wait all year until Summer for these cold treats, least to mention our doze of Ice creams (allowed only once during Summer).

Well, when talking about Rose Milk, I can never skip the topic mentioning the Rose Milk served at Coimbatore Shree Annapoorna Gowrisankar. A trip to the restaurant is incomplete without this Rose Milk drink. And the tradition is still continued even by my kids, to date... And it so happened that when I took my Malaysian friend to CBE. I was so damn eager to treat her with this wonderful drink, thinking that she’d have never tasted it before. (Least I had the knowledge of Malaysian Food & Drinks then...). To my astonishment, she said, BANDUNG LAH!!! Oh well, though I was a bit disappointed, I thought I have to taste it when I’m back home.

Rose Milk & Bandung - Both being the same drink, but the only difference is that Rose Milk is usually made with Rose Syrup mixed with Milk. Whereas, Bandung is prepared with Evaporated Milk or Condensed Milk and Rose Syrup. Both the drinks are topped with loads of Ice Cubes or served cold. Bandung is slightly thinner compared to Rose Milk. Another version called Syrup Bandung prepared without Milk/Evaporated Milk is another popular drink in Malaysia & Singapore. I have given the recipe for both Rose Milk & Bandung Rose Syrup in this post, and I have used ready-made Rose Syrup for the purpose.
But the real love for this Rose Milk alias Bandung happened with the Rose Milk sold at a Cendol Stall near my son's University at Nilai. He had got into a routine addiction for this Rose Milk. This recipe is prepared with the Rose Syrup I bought from the stall. They even sell it topped with ingredients like Sweet Corn, Rajma, Barley or Grass Jelly(Cincau).

Rose Milk is a quick & wonderful summer cooler made with rose syrup & milk. Mix the Rose Syrup into the chilled Milk and there you go with a cooling & refreshing drink. Chill it up in the refrigerator or serve it topped with ice cubes. The Pink Colour and above all the inviting Rose flavour is what is best about this drink. It also serves best to be served as a non-alcoholic drink in your Party Menu. Another advantage of this Rose Milk is that it happily falls under the category of a dessert masquerading as a drink.

For more JUICES, DRINKS & SMOOTHIES, Click here...

Recipe Type - Drink
Difficulty - Easy
Serves - 2
Author - SM

Preparation Time - 5–10 Minutes

Chilling Time - Few Hours

For a detailed Recipe on HOW TO MAKE ROSE SYRUP, Click here...

HOW TO MAKE ROSE MILK - INDIAN STYLE

ROSE MILK - BANDUNG ROSE SYRUP

INGREDIENTS:

For Rose Milk:

Milk - 2 Cups (Chilled)

Rose Syrup - 3–4 Tablespoons

Ice Cubes - few

Optional Ingredients:

For Garnishing:

Basil(Sabja) Seeds - 1 Teaspoon

Rose Petals - few

METHOD:

Chill the Milk in the refrigerator for a few hours.
Fill a Boston Shaker with some Ice Cubes.
Pour in the Rose Syrup & Chilled Milk into it.
Shake well until well combined.
Pour in the Rose Milk/Bandung into a tall glass.
Garnish Rose Milk with soaked Basil Seeds & fresh/dry Rose Petals (Optional).
Serve Rose Milk chilled, immediately.

NOTES:

I usually chill the Milk in the refrigerator before making Rose Milk.
Can add more Ice cubes if you prefer to.
Traditional Rose Milk is not watery.
Adjust the amount of Rose Syrup to suit your preference and sweet level.
Garnishing the Rose Milk with Basil Seeds & Rose Petals are truly optional.
Can simply mix all the ingredients in a big bowl, too.

HOW TO MAKE BANDUNG ROSE SYRUP - MALAYSIAN STYLE

ROSE MILK-BANDUNG ROSE SYRUP

INGREDIENTS:

For Bandung Rose Syrup:

Evaporated Milk - 1/2 Cup

Water - 2 Cups

Rose Syrup - 3/4 Cup

Ice Cubes - a few

Optional Ingredients:

For Garnishing:

Sweet Corn - a few Teaspoons

Rajma/Red Bean - a few Teaspoons

Barley - a few Teaspoons

Cincau - a few pieces

METHOD:

In a large bowl, combine the Rose Syrup, Evaporated Milk.
Pour in the Water and stir well until well combined.
Top it up with few Ice cubes.
Pour in the Bandung Rose Syrup into a tall glass.
Garnish Bandung Rose Syrup with few teaspoons of cooked Barley/Rajma/Red Bean, few teaspoons of Sweet Corn or with few pieces of Grass Jelly(Cincau) (Optional).
Can add all the above garnishing or play around with one or two of your preferred ingredient.
Serve Bandung Rose Syrup chilled, immediately.

NOTES:

Traditionally, Bandung Rose Syrup is slightly thinner than Rose Milk. Adjust the consistency to suit your preference.
Can substitute Evaporated Milk with Condensed Milk (use about 2-3 Tablespoons).
Condensed Milk & Rose Syrup have added sugar in it. Adjust accordingly.
Adjust the amount of Rose Syrup to suit your preference and sweet level.
Can add more Ice cubes if you prefer to.
Garnishing Bandung Rose Syrup with Barley or Rajma/Red Bean or Sweet Corn or with few pieces of Grass Jelly(Cincau)are truly optional.
If preferred, serve Bandung with all the above garnishing, or play around with one or two of your preferred ingredient.

July 20, 2020 No comments

EGGLESS MARBLE CAKE

I am totally biased when it comes to certain recipes, and when it comes to baking a cake I have always felt the usage of All-purpose Flour, Butter & Eggs are a must for soft, moist and fluffy cakes. At the least, my brain doesn't accept cakes without these ingredients and I feel that something is missing in the recipe. When I came across with this Marble Cake recipe with NO EGGS, NO BUTTER & NO MILK, I was as usual skeptical. Though impressed by the recipe and had jotted it down in my recipe book I was totally procrastinating the idea of making this Cake.

I had always wanted to try a Cake Recipe which would be suitable for Vegetarians and for people who are sensitive to Eggs. So finally went along with the recipe. A quick fix cake recipe with very simple ingredients and not much of preparations. No Eggs & No Butter and above all it is No Fuss & No Mess. When you have a sudden craving for a good cake and you open the fridge to see that you do not have Eggs or Butter, then this Marble Cake recipe would come out be handy. You could never tell that it’s eggless, and the best part is it stays moist even after 3 or 4 days! i.e if at all, if there is any left!!!

As skeptical as I was, I mixed the batter with not much of sieving, beating and fluffing it up processes. Until I baked I was not sure how the cake would turn out. Curiously I was glancing into my oven quite frequently to see whether the Cake was rising enough, Ya, to my astonishment it did and baked precisely as I wanted it - Clean out!!! Yet not satisfied I waited until the cake was perfect to be sliced and there I went for my final trial test - the tasting. Was it moist, soft, fluffy and tasty... So many questions in my mind. Yes, it was moist, soft, fluffy and all the tastier too. Amazingly, it was approved by all the other 3 at home - my husband & kids.

This Moist Marble Cake is the easiest cake I’ve ever come across. A soft, moist, sinfully-delicious Marble cake, which is Eggless and Butterless! Use two bowls, a wire whisk and a wooden spoon to make this easy Marble Cake. You don't even need any fancy kitchen gadgets. You can make it with simple, affordable pantry staples! No Eggs, No Milk & No Butter needed for this Marble Cake. It is an absolutely easy, tasty and a mildly sweet Cake, that it can be eaten as a teatime snack or for breakfast.

So a final word, Cakes turn out to be soft, fluffy & moist even without EGGS & BUTTER. So now a question - Am I still biased with cakes which do not use Egg & Butter? No... No... No... And wait. more Eggless & Butterless Cakes coming on its way...

Let's talk about the Ingredients in this Marble Cake:

All-purpose Flour - You can either use All-purpose Flour (standard) or gluten-free all-purpose flour.
Sugar - White Sugar or a mix of White Sugar & Brown Sugar is best. I wouldn’t recommend using all brown sugar, as I always find the flavour overpowering.
Baking Soda - Baking Soda gives the Marble Cake some ‘lift’, but also leavens the cake.
Salt - Salt brings out the sweetness. According to me, it is a must for any cake, muffin or brownie!
Curd/Yogurt - This is what replaces the Eggs and also gives stability to the Cake. That is the stability which avoids the cake from sinking!. Use fresh(not sour) Curd/Yogurt for the purpose.
Sunflower/Canola oil - Any standard oil is fine for this recipe preferably which has no overwhelming flavour/smell. I have used Sunflower Oil, as it is what I had. You can get easy with any type of Vegetable Oil, Coconut Oil, Canola Oil, etc.
Vanilla Extract - A MUST for any baked good especially for Cakes. Helps to bring out an aroma unique to baked goods.
Water - To mix everything together!

For more CAKE Recipes, Click here...

Recipe Type - Cake, Dessert
Difficulty - Medium
Yields - 1 Medium Sized Cake
Author - SM

Preparation Time - 20 - 30 Minutes

Cooking Time - 45-50 Minutes

HOW TO BAKE EGGLESS MARBLE CAKE -

NO EGG NO BUTTER MARBLE CAKE

EGGLESS MARBLE CAKE

*Please do read all the instructions for a perfectly textured Cake.

MEASURING THE INGREDIENTS(Updated as on 7th October 2020):

My friend recently made this Cake and said the cake became dense. She had scooped out the flour and didn't level it off. So the quantity of Flour ended up to be more than necessary for the recipe making the cake dense.

So, I am updating few tips for you to get perfect Cakes. Make sure to measure the ingredients perfectly. I have given both Cups & Grams measurement for your convenience. Grams measurements works perfect, but if you do not have a weighing scale use Cup measurements.

While measure the ingredients using a Cup make sure to follow these basic instructions for every ingredients.

FLOUR - Use Spoon & Level Method. Do not scoop out the floor from the container. Instead spoon in the flour into the Cup. Do not pack the flour in the Cup and Do not tap the cup for the flour to settle down. All these can alter the final texture of a Cake. After you have spooned in the Flour into the Cup use the back of a Knife or a spoon to level off the top of the measuring Cup.
COCOA POWDER - Follow the same method as for the Flour. And do not forget to sift it.
BAKING SODA & BAKING POWDER - Both these ingredients can settle down in the containers in due course. Shake it before scooping out with a spoon and then level the top with the back of a spoon or a knife.
SUGAR - Sugar is heavier then flour. So it is unlikely to settle down in the measuring cup. Scoop it out from the container with a spoon and then finally level it off with the back of a knife or a spoon.
BROWN SUGAR - Follow the same method as for Sugar.
LIQUIDS - Liquids such as Oil, Milk/Yogurt/Buttermilk, Fruit Juice & Water should be measured at the eye level. It would be advisable to use a liquid measuring Cup. Bend down to the eye level and make sure the measuring requirement is perfect.

INGREDIENTS:

For Vanilla Cake Batter:

Curd/Yogurt - 1/2 Cup(135 Gms)

Sugar - 1/2 Cup(120 Gms)

Vegetable Oil - 1/4 Cup(55 Gms)

Vanilla Extract - 1 Tspn

All-purpose Flour - 1 Cup(170 Gms)

Baking Soda - a Pinch

Baking Powder - 1/2 Tspn

Salt - a Pinch

Water - 2 Tbspn

For Chocolate Cake Batter:

Curd/Yogurt - 1/2 Cup(135 Gms)

Sugar - 1/2 Cup(120 Gms)

Vegetable Oil - 1/4 Cup(55 Gms)

Vanilla Extract - 1 Tspn

All-purpose Flour - 3/4 Cup(120 Gms)

Cocoa Powder - 1/4 Cup(50 Gms)

Baking Soda - a Pinch

Baking Powder - 1/2 Tspn

Salt - a Pinch

Water - 2 Tbspn

METHOD:

For Vanilla Cake Batter:

Sieve All-purpose Flour along with Baking Soda, Baking Powder & Salt once and keep it aside.
In a large bowl, combine Curd/Yogurt, Sugar & Oil.
Whisk it using a hand beater or a wire whisk until Sugar dissolves.
Just beat until the sugar dissolves, do not overbeat.
Now add the Flour mixture to the above and gently fold it up using a spatula.
Fold all the ingredients until well combined.
Pour in 2 Tbspns of Water and fold it again until well combined.
Keep the batter aside.

For Chocolate Cake Batter:

Sieve All-purpose Flour along with Cocoa Powder, Baking Soda, Baking Powder & Salt once and keep it aside.
In a large bowl, combine Curd/Yogurt, Sugar & Oil.
Whisk it using a hand beater or a wire whisk until Sugar dissolves.
Just beat until the sugar dissolves, do not overbeat.
Now add the Flour mixture to the above and gently fold it up using a spatula.
Fold all the ingredients until well combined.
Pour in 2 Tbspns of Water and fold it again until well combined.
Keep the batter aside.

For Eggless Marble Cake:

Preheat the oven at 180 Degree Celsius for about 10-15 Minutes.
Grease the Cake Tin and dust them up with the Flour.
Line the greased Cake Tin with Baking/Parchment Paper.
Scoop out 2 Tbsps of Vanilla Cake Batter and pour it into the cake tin.
Take about 2 Tbspns of Chocolate Cake Batter in another scooper/ladle and pour it on top of the Vanilla Cake batter.
Follow the suit alternating between Vanilla Cake Batter & the Chocolate Cake Batter.
Let the Cake batter spread-out naturally.
Once all the batter is poured into the Cake Tin, gently hit the Cake Tin to settle(even-up) the batter.
Now, using the back of a spoon or a chopstick, make a Zig-Zag swirl through the batter once.
Gently move the back of a Spoon/chopstick once through the batter to get a marble-like design.
Care should be taken not to overdo it.
Bake the cakes in the preheated at the centre rack of the oven at 180 Degree Celsius for about 45 -50 Minutes or until the skewers come out clean.
Let the Marble Cake cool in the Cake Tin on a rack.
Remove the Marble Cake from the pan carefully and peel off the baking paper.
Cut the marble Cake into the desired shape and store it in an airtight box.
When stored properly it stays good for up to 3 days @ room temperature.

For Longer Shelf Life :

Wrap it in plastic wrap and refrigerate the Cake. Can be refrigerated up to a week.
Before serving remove them from the plastic wrap and serve once it reaches the room temperature.

EGGLESS MARBLE CAKE

NOTES:

For easy removal, ensure there is an inch of baking paper (parchment paper) overhanging the edge of the baking pan.
For the best tasting vanilla cake, stick to flavourless vegetable oil. According to me, Sunflower Oil/Canola Oil works best.
This is a mildly sweet cake. Adjust the amount of Sugar to suit your preference.
Be careful not to over mix the batter, otherwise, the cake will be dense and heavy.
For a marble-like swirl design, gently make a zig-zag movement through the layered batter with a thin stick/Chopstick or with the back of a thin spoon.
Do not overdo it which may mix up the layered battered.
Do not over-bake the cake, as it continues to cook in the pan as it cools.
Adjust the baking time according to your oven settings.

July 17, 2020 No comments

HOW TO MAKE BEETROOT CHUTNEY

INGREDIENTS :

For Tempering:

METHOD :

NOTES:

HOW TO MAKE IDLI DOSA BATTER IN MIXIE

Why is grinding Idli Dosa Batter in Mixie/Mixer, a complicated task?

INGREDIENTS:

For Idli Dosa Batter in Mixie:

THE RICE URAD DHAL RATIO - (2:1):

FENUGREEK SEEDS:

URAD DHAL/BLACK GRAM DHAL:

IDLI RICE:

SAGO(TAPIOCA PEARLS):

WHITE AVAL/POHA/BEATEN RICE:

WHEN TO ADD SALT?

FERMENTATION TIME:

THOROUGHLY MIXING THE IDLI DOSA BATTER :

HOW TO COOK IDLI & DOSA WITH IDLI DOSA BATTER

STEAM COOKING THE IDLIS

HOW TO MAKE IDLI DOSA BATTER IN MIXIE

FOR CRISPY DOSAS

STORING & USING THE IDLI DOSA BATTER

HOW TO COOK NASI KAK WOK RECIPE

NASI - A SIMPLE WHITE RICE

GULAI AYAM NASI KAK WOK

INGREDIENTS:

For the Rempah Paste:

METHOD:

NOTES :

AYAM GORENG BEREMPAH - SPICY FRIED CHICKEN

INGREDIENTS:

To Marinate:

For the Rempah Paste:

To Fry:

METHOD:

To Marinate:

For Ayam Goreng Berempah:

NOTES:

SAMBAL AIR LADA KELANTAN - SPICY SAMBAL(CONDIMENT)

INGREDIENTS:

METHOD:

NOTES:

HOW TO SERVE NASI KAK WOK

Once all the dishes are ready it is time to pack Nasi Kak Wok:

HOW TO MAKE ROSE MILK - INDIAN STYLE

INGREDIENTS:

For Rose Milk:

Optional Ingredients:

For Garnishing:

METHOD:

NOTES:

HOW TO MAKE BANDUNG ROSE SYRUP - MALAYSIAN STYLE

INGREDIENTS:

For Bandung Rose Syrup:

Optional Ingredients:

For Garnishing:

METHOD:

NOTES:

Let's talk about the Ingredients in this Marble Cake:

HOW TO BAKE EGGLESS MARBLE CAKE -

NO EGG NO BUTTER MARBLE CAKE

MEASURING THE INGREDIENTS(Updated as on 7th October 2020):

INGREDIENTS:

For Vanilla Cake Batter:

For Chocolate Cake Batter:

METHOD:

For Vanilla Cake Batter:

For Chocolate Cake Batter:

For Eggless Marble Cake:

For Longer Shelf Life :

NOTES:

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