Ribbon Pakoda

Sourced: Rak's Kitchen

Ingredients:
2 cups Rice Flour / Idiyappam Flour
1/2 cup Gram flour / kadala maavu
3/4 tsp Pepper powder (coarse)
2 tbsp Butter
2 -3 tbsp Oil
1/2 tsp Asafoetida powder
salt and water and needed
Oil for deep frying

Method:

Mix rice flour, gram flour, pepper powder, butter (softened), oil, asafoetida, salt, well.

Then add water little by little to made a stiff non sticky dough.

Apparently heat oil in a kadai.  Fill the murukku press with the prepared dough, with the ribbon pakoda plate.

Press the dough in hot oil in a circular way to form a single layer.  Dont's layer so much, just one layer to ensure even and quick cooking. 

When the bubbles reduces, flip the pakoda and cook again till the bubbles ceases and the "Shhh" sound reduces. 

Drain it in the paper towel, after cooled down store in airtight container to enjoy these crisp flavourful pakodas.

Notes:

Added pepper powder will made the pakoda to be more on whiter side.

You can replace the pepper powder with 3/4 tsp red chili powder and 1/8 tsp turmeric.  Make sure the pepper powder is fine enough to get through the press holes.  Sometimes if its grainy, then it gets stuck in the holes.

Karasev

Pic Infront : Karasev / Ribbon Pakoda / Murukku 

Sourced: Rak's Kitchen

Ingredients:

1 cup heaped Gram Flour / Kadala mavu

3/4 cup Rice Flour

1/4 tsp Asafoetida powder

1/8 tsp Turmeric powder

2 tsp Pepper, crushed coarsely

1 tsp Cumin seeds

2 tbsp Butter, softened

Oil for deep frying

Salt as needed

Method:

Sieve gram flour if it has any lumps.  Take both flours in a bowl, melt butter and add it to it.  Add crushed pepper and cumi, salt, turmeric and asafoetida.  

Mix well, add enough water to make a stiff dough but there shouldn't be any cracks.  Make as a smooth dough.

Take the murukku press with the same plate we use to make murukku.  Fill the press with dough and press in hot oil in large circles.  Do not make too many layers just two circles.  Fry in medium flame on both sides till the bubbles and "Shhh" sounds ceases.

Kuih Lompang

Sourced: Roz@HomeKreation / Recipe by: Hanieliza

Kuih Lompang

Ingredients:

1/4 cup sugar *

1/4 cup palm sugar *

1 screwpine leaf *

2 cup water * *Boil until dissolved to make sugar syrup and cool

1 cup rice flour

1/4 tsp Alkali Lime Water ( air kapur / air abu soda )

Grated young coconut

Method:

Mix flour, lime water and sugar syrup until smooth and filter.

Pour into moulds and steam for 20 minutes

Serve with grated young coconut.

Onde-Onde

Ingredients:

Glutinous flour *

Coconut milk * mix togeth

Ban Mian / Mee Hoon Kueh

Sourced: Roz@HomeKreation
Serve 3 - 4 persons

Ingredients:

250g plain flour

1 egg

1 tbs cooking oil

100ml water

a pinch of salt

Method:

Method 1 Using bread machine:

Place all ingredients into a breadmaker and process into dough.

After the 30 minutes dough cycle is completed, let it rest in the breadmaker for about 1 hour.

Method 2 Manual:

Mix water with salt, egg and oil until well mixed.

In a large mixing bowl, add the water mixture to the flour and mix into a dough.  Knead the dough for about 5 minutes, until the dough springs back a little when pressed with a finger tip.

Shape the dough into a ball, cover with a clean damp towel or cling film and leave to rest for 1 hour.

Divide into 4 balls of dough (one ball for one serving).

Preparation of Ban Miah : Cook the ban miah one individual portion each time to ensure the noodles are perfectly cook, which not too soft or undercooked.

Flatten one ball of Ban Miah dough in between your palm or using rolling pin.

Tear the dough into small thin pieces and drop it into the boiling soup.

Repeat pulling and tearing the dough until one ball is used up.

When the nooldes are almost cooked, break one egg into it.  When the noodles is cooked add in vegetables, top with fried anchovies, fried shallot, chopped spring onion and chili oil.

Anchovies Soup

Ingredients:

1/2 cup dried anchovies

3 cloves garlic - chopped 

1" ginger - chopped

1 cup soaked mushrooms - sliced

1.5 liter water

Salt or ikan bilis cube

Method:

Chopped garlic, ginger and anchovies.

Heat few tablespoon oil and stir fry chopped ingredients until fragrant and golden.

Add in water and salt, slow cook overnight.

Madeleine Cookies

Recipe: Bon Appetit

Made about 14 madeleine cookies

Ingredients:

2 large eggs

1/4 cup castor sugar

1 teaspoon vanilla extract

1/2 teaspoon grated lemon peel

pinch of salt

1 cup all purpose flour

10 tablespoons unsalted butter, melted, cooled slightly

powdered sugar (optional) for dusting

Method:

Preheat oven to 375F (175C), generously butter and flour pan for large madeleines.

Using electric mixer, beat eggs and 1/4 cup sugar in large bowl just to blend.

Beat in vanilla, lemon peel and salt, add flour, beat just until blended, gradually add cooled melted butter in steady stream, beating just until blended.

Spoon 1 tablespoon batter into each indentation in pan.  Bake until pffed and brown, about 10-16 minutes, cool 5 minutes, gently remove from pan.

Repeat process, buttering and flouring pan before each batch.  Do ahead can be made 1 day ahead.

Dust cookies with powdered sugar.

Masala Vada with Mint Leaves Chutney

Source: Raks Kitchen

Ingredient:

1 cup Channa dal / kadalai paruppu

1 tblsp rice flour / raw rice

1 Onion

5 green chiliies

1 tsp fennel / soambu

2 tblsp each coriander and mint leaves - chopped

as needed salt

1 sprig curry leaves

1" piece ginger

5-6 cloves garlic

Method:

Soak channa dal for 3 -4 hours. 

First grind ginger, garlic, chiliies and fennel coarsely.

Then drain channa dal completely and add it in two batches and grind coarsely.

Not too smooth not very coarse too. One or two channa dal can be whole.

Mix finely chopped onion, coriander and mint, slat, rice flour and curry leaves.

Keep a bowl with water and wet both hands.  Make equal sized balls first for uniform sized vadas.

Heat oil in kadai meanwhile.  Shape each ball to flat patties of medium thickness.

Deep fry in hot oil until golden in colour, flipping once in between.  Always cook in medium flame to ensure even cooking and golden colour.

When you drop oil, heat should be high.  Simmer after you drop all vadas and cook in medium flame until done. Drain in paper towel.

Note:  If we dont soak for enough time, vada may turn hard and too crisp.

Rice flour or sooji is to make crisp.  Its optional too, if using rice, soak along with dal.

You can also replace ginger and garlic with ginger garlic paste.

Grinding ginger and garlic coarsely adds a kind of flavour.  You can even add a 3/4 tsp of garam masala.

If you don't like garlic you can omit and add asafoetida 1/4 tsp.  No need to add water while grinding.

Red chillies can be replaced for green chillies.

Serve hot with tea/coffee and spicy mint or coconut chutney as side dish for vadas

Mint Chutney / Pudina Chutney 

Ingredients:

3/4 cup loosely packed mint leaves

1/2 cup - 3/4 cup coconut, fresh grated

6 green chilies

1 tbsp fried gram dal/pottukadalai

a generous pinch tamarind

1 small piece ginger (optional)

1/4 sp turmeric

3/4 tsp salt

To temper:

1 tsp oil

3/4 tsp mustard

1 tsp urad dal

Method:

Wash the mint leaves and let it retain some water.  Heat a pan with oil, season wtih the items given under "To Temper'.  Transfer to a serving bowl and in the same pan, add the washed mint leaves and saute the leaves in medium flame until it just shrinks in volume.

Grind coconut, green chilies, fried gram dal, tamarind, ginger (if using) and salt with little water, lastly add mint leaves and turmeric.

Grind until everything blends well and transfer to the serving bowl and mix well with the tempered items.

Notes:

1 add mint leaves lastly because, 1 don't wan to grind it smoothly. I want the leaves to be seen as tiny bits as you can see in my chutney.  If you want it smooth you can grind everything together as well.  Turmeric is for giving a nice cool green colour.  I add milk if my coconut is very dry while grinding.  Ginger adds a nice flavour and goes well with mint.  

Serve with idli or dosa or paniyarams too.

Ayam Panggang Paprika

Bahan untuk direndam dengan air garam selama 4 jam:
1 ekor ayam dibersihkan kemudian ikat bahagian kepak dan kaki ayam
Bay Leaf
Biji Lada hitam dihancur kasar
Garam secukupnya
Air secukupnya
Bawang putih diketuk

Bahan untuk diperapkan selama 2 - 3 jam atau semalaman:
Ayam yang telah direndamkan dengan air garam dilapkan kering
Serbuk paprika secukupnya
Minyak zaitun
Serbuk lada hitam / sulah
Serbuk cayenne
Bawang putih ditumbuk halus
Garam secukupnya

Lumurkan kesemua bahan-bahan diatas dan perapkan pada ayam.
Panaskan oven.  Panggangkan ayam sehingga masak.

Tish Boyle's Plainly Perfect Pound Cake

Source: Life is Great, original recipe from Tish Boyle's The cake Book
Yield: 5 x 9" loaf pan

Ingredients:
200gm / 2 cups plain flour or All purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
227gm / 2 sticks unsalted butter
120gm castor sugar
4 large eggs
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
1 teaspoon vanilla extract
80ml full fat milk

Method:

Preheat oven to 170C.  Prepare and line a 5x9" loaf tin.  Sift flour with baking powder and salt, set aside. 

Cream butter in a mixer at medium high speed until cream, about 2 minutes.

Add sugar gradually and continue beating for 4 minutes until light and fluffy.  

Reduce the mixing speed of the mixer to low and add eggs one at a time mixing until well mixed.  Add the citrus zests and vanilla extract.

Add flour mixture in 3 additions, alternating it with the milk (added in 2 additions).

Pour into prepared tin and bake for 60 - 70 minutes or until the cake turns brown and a testing skewer comes out clean.

Cool cake completely on a wire rack.

(A very moist and soft cake, a keeper recipe)

Ayam Goreng Ala KFC and the Geng

Olahan Kim

Ayam Goreng Ala KFC

Bahan-bahan:

2 keping ayam dicuci bersih, perahkan dengan sedikit minyak, garam, lada sulah, lada hitam, cumin powder dan all spice sedikit

Bahan salutan ayam dikisar halus:

1/4 cawan Serbuk roti kering

3 keping Biskut Cream Crackers cap PingPong, kalau ada cornflakes boleh guna jugak 

2 sudu besar mixed herbs kering

Bahan salutan ayam:

(A)

1 biji telur dikocok 

(B)

1/2 cawan tepung gandum * gaul rata

5 sudu besar tepung jagung *

Minyak yang banyak untuk menggoreng terendam ayam

Caranya:

Panasakan minyak dikuali sehingga betul-betul panas. Sebelum dimasukkan ayam, kecilkan api semula.

Ambil sekeping ayam yang diperahkan tadi salutkan pada telur yang dikocok, kemudian salutkan pada bahan salutan ayam yang dikisar dan akhir sekali salutkan pada tepung. 

Masukkan ayam di kuali yang panas dan goreng sehingga masak.

Angkat dan ketepikan

Mashed Potatoes

Bahan-bahan:

4 biji ubi kentang russet di rebus dengan air garam sehingga empuk dan lenyekkan semasa masih panasMasukkan sedikit lada sulah.  Kacau sebati dan bentukkan dengan mengguna sudih ice cream dan ketepikan.

Untuk sos mashed potatoes:

Ambil lebihan tepung dari salutan ayam dan ketepikan.

Cairkan 1 sudu besar butter di kuali dan masukkan tepung gandum tadi dikacau sehingga keperangan, masukkan krim/susu kecilkan api dan kacau.

Masukkan sos blackpepper Singlong dan air secukupnya dan kacau sehingga pekat.

Kepekatan bergantung kepada diri masing-masing ya.

Kalau nak cair sedikit masukkan lebih air dan rasa garam sebelum ditutup api dan tuangkan pada mashed potatoes tadi.

French Fries:

Ready made cut french fries, goreng pada minyak terendam dan panas.

Taburkan garam goreng setengah masak angkat.

Panaskan minyak semula dan masukkan ubi kentang tadi dan goreng sehingga kekuningan,

Boleh ditaburkan garam lagi jika suka.

Coleslaw - setelah digaul, simpan di peti sejuk sebentar:

Lobak merah disagat

Kubis disagat

Bahan untuk digaul dan satukan kesemua bahan dibawah:

Mayonnis secukupnya

Greek yogurt secukupnya

Garam sedikit

Serbuk All Spice sedikit

Thenkuzhal / Murukku

Source: Spicy Treats

 Ingredients:

4 cups Rice Flour

1 cup Urad Dal Flour

1/4 cup Dalia Powder / Pottu Kadalai Maavu / Gram Flour

4 tbsp Butter or hot oil

1/4 or 1/2 tsp Chili Powder - omitted

1 tsp Ajwain seeds/Omam

1 tbsp Sesame seeds - pan fried without oil

Salt to taste

Adequate water

Oil for deep frying

Method:

First dry roast urad flour in a pan for 1-2 minutes then remove from the stove and sift the flour and keep aside.

Melt butter in a microwave safe bowl and keep aside.

Take a wide bowl, add sifted rice flour, urad flour, dalia powder, salt, ajwain seeds, sesame seeds and mix everything well.

After that add melted butter and combine with the flour well and then add enough water and knead it to a soft, pliable and non sticky dough.

Once done, divide the dough into 10-12 equal parts to fill in the murukku press.

Grease murukku press/achu with oil and fill with one part of dough and close it tightly.  

For Thenkuzhal use 3 round plain achu/plate.

Heat oil in a kadai, while its getting hot. 

Take 2 or 3 ladle turn back side and squeeze roughly in circular motion ( i directly squeezed the murukku in hot oil like ribbon pakoda or omapodi), when oil gets hot drop the shaped murukku and fry in medium hot oil till it turns light golden colour and also the hissing sound and bubbling oil stops.

Then remove it from oil and drain it in paper towel.

(Kim's notes:  Not oily murukku.  If you press dough in hot oil and start to breaks before you can formed a round shape add a little water and knead again till you can the correct consistency of water) 

Thenkuzhal / Magizhampoo Murukku
Sourced: Rak's Kitchen

Ingredients:

2 cups Rice Flour / Idliyappam flour

1/4 cup Urad Dal Flour

3 tbsp Butter + Oil

1/4 tsp Asafoetida

1 & 1/2 tsp Cumin or Sesame seeds

Salt and water as needed

Oil for deep frying

Method:

You can used store bought urad dal flour, slightly dry roasted in a pan or you can skip this too without changing its colour.  Mix flours, butter (melted), oil, asafoetida, cumin, salt well and then add water to make a non sticky dough with no cracks.

Heat oil in kadai apparently, enough to deep fry the murukkus.  Fill the murukku press with this dough with murukku hole plate.  Grease some laddles and make murukku first in that then drop them in oil.  This way we can make decent shapes also our hands wont feel the heat.  Deep fry in medium flame.

Cook both sides till the "Shhh" sound ceases and murukku turn golden in colour.  Drain in paper towel and cool down completely before storing them in airtight containers.

Notes:

Make sure you keep the dough covered through out to avoid drying of the dough.

Even if you want to make in large numbers, do it in batches.  As if you make more dough and keep for while you make murukku, the last batches tend to get fried in deep golden colour, so colour may be different.

Make sure the rice flour you use is fine in texture.  Other wise the murukku will break.  Even if the urad dal powder is less, the murukku will break.

For this murukku its not necessary to fry urad dal / urad dal flour.  They just give rice and ural dal to the mill and get it ground and make murukku.  So if you get ready made urad dal flour at stores, you can use it as such too.

If you add more urad dal powder, then colour will vary.  Also takes long time to cook and crispiness also reduces.  But only if you add very much more than the mentioned ratio, approximately works fine.

Butter give whiter colour and crisp texture.

Make sure you deep fry in enough oil, otherwise the murukku, if touches the bottom of the pan will lead to uneven browning.

After few batches, you may want to top up more oil for frying, as it gets absorbed.

Greek Yoghurt Chocolate Chip Muffins

Recipe source: Julia's Album
Use one regular size muffin pan (12 muffins)
Makes 12-14 regular size muffins

Ingredients:

2 cups all purpose flour

1 cup white sugar (granulated sugar), i used less than 1 cup removed about 10 tablespoons

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup vegetable oil

2 eggs

2/3 cup Greek Yoghurt (Plain)

1 cup Chocolate Chips Semi Sweet

Method:

Preheat oven to 400 degrees Fahrenheit (200C).  Line Muffin cups with muffin liners.

In a medium bowl, mix together flour, white sugar, salt and baking powder.

In a separate large bowl, add vegetable oil, 2 eggs and Greek Yoghurt and whisk to combine.

Add flour mixture from step 2 to the liquid mixture in step 3 and mix just enough to combine.

Fold in the chocolate chips into the batter from step 4.

Fill muffin cups with the muffin batter about 3/4 full.

Bake for about 20 minutes in the oven, or until toothpick inserted in the center of the muffin comes out clean.

Pepper Chicken Masala

Recipe source: Magic Oven, Lakshmi Nair

Ingredients:
1 whole small chicken (cut into small pieces)
2" pieces cinnamon
5 nos. cloves
3 sprigs curry leaves
1 tbsp black peppercorns, crushed
2 small tomatoes (pureed)
Ghee/oil as required
Hot water as required
2 to 3 tbsp coriander leaves
Salt, to taste

 For Masala:
1 cup Onion, diced
2" pieces Ginger
5 to 6 cloves Garlic
2 tsp Kashmiri chili powder (or according to taste)
2 tsp coriander powder
1/2 tsp turmeric powder
1 tbsp black peppercorns (or according to taste)
Salt, to taste

Method:
Combine all the ingredients listed under "for Masala" in a blender.
Grind to form a smooth paste.
Rub this masala onto the chicken pieces and refrigerate for about 1 hour.
In a heavy bottomed pan, cook the marinated chicken until 3/4 done.
Heat ghee/oil in a pan, add cinnamon, cloves and curry leaves.  Saute for few seconds.
Add crushed black peppercorns and saute for few seconds.
Add tomato puree and saute until oil separates.
Add cooked chicken and mix well.  Add more salt if required (Add hot water if you require more gravy).
Cook until gravy is thick and it coats the chicken pieces.
Add chopped coriander and serve with rice or roti.

Note:  This is a spicy chicken, adjust the quantity of black peppercorns according to your spice level.