CHICKEN KEEMA BIRYANI

CHICKEN KEEMA BIRYANI

500 gm chicken keema

150 gm tomato,chopped

1/2 cup yoghurt

1/2 cup chopped mint leaves

1/2 cup chopped coriander leaves

4-5 tbsp ghee

1 big onion,sliced finely

2-3 green chili,sliced finely

2 tbsp garlic ginger paste

(A)

2 cardamons

2 cloves


1" cinnamon

1 star aniseed

(B)

1 tsp chili powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp biryani powder

For the rice

2 cup basmathi rice,soaked for 1/2 hour

31/4 cup water

1 cup thick coconut milk or milk

30 gm raisin & 20 cashwnuts


1. Heat a pan and add in the ghee,when the ghee is hot add in the onion and A fry until the onion is light brown add in the ginger garlic paste and fry until the raw smell disappear.

2. Add in the green chili and chopped tomato fry until the oil rise, Add in B and mix well. When the oil rise add in the keema mix well add in the yoghurt and cook for a while. Add the rice and mix well add in all the other ingredients  and mix well. Transfer this to a rice cooker pot and on the pot. Cook until done. Serve hot with raita.

 

MYSORE PAK

MYSORE PAK

200 gm kadalai flour,channa flour ( tepung kacang kuda )

1 cup ghee, room temperature

1 cup sugar

1 cup water

3-4 cardamons,seed only pounded

1. Dry roast the channa flour until fragrant. Remove from the heat and sift when cool.

2. Boil water and sugar until you get one string consistency.

3. Pour the ghee and flour in a steady stream into the sugar syrup while stirring constantly over a low heat. Add in the ghee and cardamom powder and stirring. Stir until it leave the side of the pan.

4. Pour into a greased tray and let it cool. Then cut into sliced. When cooled thoroughly, store in an airtight container.

 

GHEE BALLS WITH PEANUTS FILLING ( KUIH MAKMUR )

GHEE BALL WITH PEANUTS FILLING

160 gm ghee,use good
 quality
ghee

250 gm flour,pan fry and cool

35 gm icing sugar,sifted

30 gm egg,beat the egg and weight

1/8 tsp fine salt

Extra icing sugar for dusting

Filling

150 gm peanut,roasted and coarsely ground.

65 gm creamy peanut butter

60 gm castor sugar

1. In a bowl mix the ground peanuts,peanut butter and caster sugar in to a paste. Form small balls (1 tsp each )

2. In bowl cream ghee,icing sugar,salt and egg. Beat on slow speed till just mixed.

3. Add flour little by little and make into a doh. Form small balls (1 tbsp each)

4. Flatten the doh and place a filling balls and wrap doh over the filling to form a ball. You can make any design you like.

5. Place the balls in a tray and bake in preheated oven at 180c for 20-25 mins. Depends on the oven. Or till cooked.

6. Cool the balls completely before dusting with the icing sugar. Store in a tin.

Note: I some time like to use 1/2 ghee and 1/2 butter for this recipe. You may need a bit more flour.

PINEAPPLE TARTS

PINEAPPLE TARTS


500 gm plain flour,sifted

375 gm butter

4 egg yolks,grade A eggs

A pinch of salt

1 tbsp vanilla essence

Pineapple tarts cutter

2 Plastic sheets

1. In a large mixing bowl beat butter,vanilla and egg York until well mix.

2. Add flour little by little and form a firm dough.

3. Roll out a smaller portion of the dough between two plastic sheets to about 5-7mm thick. Cut out the dough with the tarts mould and  transfer to baking tray. Place pineapple jam on the tarts.

4. Bake in a preheated oven at 170c for 15 mins or until done.

PINEAPPLE JAM

1 kg pineapple

250 gm castor sugar,or to taste

6 cloves

1/8 tsp salt

  Peel pineapple,remove eyes and grate flesh finely. Place grated pineapple,sugar,cloves and salt in a heavy-based pan. Cook over low heat for an hour,stirring occasionally to prevent burning. Cook until jam is sticky and light golden yellow in colour. Cool jam before using.

Note: You may need more flour when making the dough. You can use any kind of pineapple mould you like. Now days you can buy ready made pineapple jam in supermarkets.

 


 

ACHU MURUKU

ACHU MURUKU

220 gm rice flour,sifted

60 gm plain flour

1 cup sugar,you reduce to your taste,grind into powder.

500 ml coconut milk

1 large egg

A pinch of salt.

1. Sieve the rice flour and plain together with a little salt.

2. Beat the egg well.

3. Mix the flour, sugar, egg and slowly add thick coconut milk to make a smooth batter of pouring consistency

4. The batter should be mixed well without any lumps, add 1-2 tbsp of water if it is too thick.

5. Heat the oil and let the achu  rest in the oil for a couple of minutes.

6. Take the mould from the oil and dip it into the prepared batter. Ensure that only 3/4th of the mould is dipped into it.

7. Allow the batter to coat the mould

8. Now slowly immerse the mould into the hot oil. The batter will slowly slide off the mould. If it does not, loosen it slightly with a fork.

9. Deep fry until golden brown.

EGGLESS ACHU MURUKU

110 gm rice flour

40 gm plain flour

65 gm sugar,grind to powder

1 cup coconut milk

A pinch of salt

Method same as above

 

STEAM ORANGE CAKE

STEAM ORANGE CAKE

180 gm butter or buttercup

360 gm caster sugar

3 large eggs,this is very important you must use large egg or 4 small ones

Sift together

300 gm superfine flour

1 full tsp double action baking powder

1 tsp full bicarbonate of soda

Blend into a puree

100 gm orange,remove the seeds only and chopped up, buy the
orange with thin layer skin.

3 tbsp orange juice (thick sunquick)

1/2 cup water

1/4 tsp orange essence,optional

Blend all the ingredients accept the essence to a fine puree
add the essence and keep aside. Must be 1 cup.

20cm square tin,grease with butter and line the bottom with a piece
of plastic paper.

Before you start to make sure that you bring your steamer to a boiling point.

1. Beat the sugar and butter until light and creamy

2. Add egg one at the time and beat well. Now pour this batter into a bigger bowl and add flour alternately with the orange puree. Use a whisk to fold in the flour. Don't beat.

3. Pour into the cake tin and cover tin with a piece of aluminium foil or cover with a tray. Make sure the water don't drip on the cake. Steam over rapidly boiling water for 1 hour 15 minutes. or until done. Remove and cool before cutting.

 

JANGIRI

 One of my favourite sweet. Thank so much to my close friend for this lovely recipe. You need a little practice to make those jangiris..




JANGIRI

300 gm skinless spit urad dhall,soaked for 3 hours

3 tbsp rice flour

A pinch of soda

A about 10 cardamons remove skin

Orange colour, I use yellow colour

   Grind all the above ingredients into a smooth paste.

SUGAR SYRUP

3 cups sugar

2 cups water

2-3 drops rose essence

Boil the sugar and water until you get the one string consistency. Switch off the flame and made the jangiris.

   Heat oil in a large shallow pan. Pour the batter in a plastic ketchup bottles (see picture). Reduce the heat and pipe in a circles,then on the top of it make smaller rounds without stopping. Fry both side and add into the sugar syrup. After a while remove from the syrup.

 

 

 

 

 

 

 

CHITTU URUNDAI

CHITTU URUNDAI

350 gm whole green beans,dry roast until light
 light brown grind into powder.

300 gm brown sugar,boil with 1/2 cup water and strain

200 gm grated coconut,dry roast until light
brown

60 gm white sesame seeds,dry roasted

15 cardamons,remove skins and pounded

1 tsp black peppercorns,grind
  into powder, optional

1 tsp cumin,grind into powder,optional

Oil for frying


1. Heat a pan with the brown sugar and add all the other ingredients and cook till all the moisture has been absorbed. It must not be very moist. It must be a bit dry.

2. Remove from the heat and let it cool. Take one tbsp of the green beans mixer and make into a small balls.

3. Heat enough oil for deep frying. When the oil
is hot dip the balls in the prepared batter one by one and drop into the oil. Fry until golden brown.


For the batter:

200 gm rice flour

100 gm cornflour or plain flour

600 ml water,more or less

Salt to taste

1/2 level tsp turmeric powder.optional. I did't use

Mix all together to form a watery batter