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.