Tuesday, 31 January 2012

BEEF KOFTA WITH EGGPLANT AND TOMATO MASALA




INGREDIENTS:
750 gms minced meat
2 tbsp chopped fresh mint leaves
2 tsps finely grated fresh ginger
1 tsps ground coriander
1/2 tsp garam masala
1 tsp chilli powder
1/4 cup(60 ml) yoghurt
3 tbsp ghee
2 medium (300 gms ) onions, sliced
2 cloves garlic, crushed
1/2 tsp ground cardamom
1 tsp garam masala, extra
1 tsp ground turmeric
1 tsp cumin seeds
1 tbsp tomato paste
2 med(380g) tomatoes, chopped
2 (120g) baby eggplants, chopped
2 small fresh red chillies, finely chopped
1 cup (250ml) beef stock
1 tbsp chopped fresh coriander leaves


PROCESS:
1. combine mince, mint, ginger, ground coriander, garam masala, chilli powder and yoghurt in medium bowl.


 2. shape tablespoons of of mince mixture into ovals and place on tray. cover. refrigerate for 1 hour.


3. heat half the ghee in large pan. cook kofta in batches, until browned all over. drain on absorbent      paper. reserve.



4. heat the remaining ghee in same pan. cook onions, garlic, cardamom, extra garam masala, turmeric and cumin stirring until onions are browned lightly.
5. add tomato paste, tomatoes, eggplants and chillies. cook stirring about 5 mins or till vegetables are soft.
6. add beef stock and  kofta. simmer, covered about 2o mins.remove cover and simmer for another 10 mins or until koftas are cooked through and sauce is thickened.
7. just before serving garnish with fresh coriander leaves.

Monday, 30 January 2012

BARBECUED CHICKEN WITH SWEET VINEGAR SAUCE




Very excited as people have actually started following my blog. Makes me want to post atleast 1 recipe everyday.
Just went out to do a bit of shopping today as i will be going back home tomorrow. Had an extremely bad day today. Aaliya was so naughty and made me want to disown her that very minute!!
 She wouldnt sit in her push chair. She wouldnt walk either. so POOR ME had to carry her AND her diaper bag AND push her stroller. Iv been wanting to buy her new shoes. So we walked into this shop to try on new shoes.......and then she didnt want to take them off!!! i felt like screaming!.........
finally she ended our "shopping spree" by tripping on something and fallin face flat on the floor!! she ended up getting a huge bump on her forehead!!!!!
in the end ....i ended up feeling so guilty for not looking after her properly!!:(
  Finally she's asleep and I have some peace for myself!...


This is a lovely recipe for people who love grilled food.  Its light and tastes wonderful as a side dish. We made dal to go with this chicken and it tasted awesome. I got this recipe out of an Australian womens weekly cookbook titled "thai style cookery". im sure you'll love it.

INGREDIENTS:
1 kg chicken thigh fillets
1/2 cup coconut milk

for the paste:
4 cloves garlic, crushed
1 tsp cracked black peppercorns
2 tsps sugar
2 tsps turmeric
2 tsps paprika
1 tbsp chopped fresh coriander
1 tsp curry powder2 small fresh red chillies, chopped
1 tbsp oil

for the sweet vinegar sauce:

1 small fresh red chilli,chopped
2 cloves garlic, crushed
1/2 cup white vinegar
2tbsp raw sugar

PROCESS:

Cut thigh fillets in half.
grind all the ingredients in "paste".
combine the chicken with the paste in a bowl.
cover and refrigerate several hours or overnight.



Just before serving, grill chicken until tender, basting frequently with coconut milk.
serve with vinegar sauce.

for the vinegar sauce:
grind chilli and garlic to a paste. Combine vinegar and sugar in pan. Stir over heat, without boiling, until sugar is dissolved. Bring to boil, simmer uncovered, without stirring, until syrup just begins to colour. Remove from heat , cool slightly. Stir in chilli and garlic paste.


note:I skipped the sweet vinegar sauce because it already tasted so good with rice and dal.




   














Friday, 27 January 2012

CRISP FRIED POTATO SALAD

Its been a very lazy day today. Not much to do. Don't feel like going out either. 
so decided to type out an easy salad we whipped up for dinner last night. i love the comfort of the potatoes and the feta cheese is just YUM!! 


INGREDIENTS:

1.5 kgs  baby potatoes
1 tbsp oil
1 tbsp oil, extra
2 medium onions, sliced
250 gms sugar snap peas
250 gms feta cheese
1 small red oak leaf lettuce

for the vinaigrette:

1/2 cup (125 ml) olive oil
1/4 cup(60 ml) white wine vinegar
2 tsp seeded mustard
1 clove garlic, crushed
1 tbsp chopped fresh chives



PROCESS:

      Boil, steam or microwave potatoes until tender. Drain and then cut the potatoes in half.

Heat oil in a frying pan . Add the potatoes. cook on the cut side until browned and crisp. Drain on absorbent paper.

Heat the extra oil in a pan and add the onions. cook stirring until soft. drain on absorbent paper.
Boil, steam or microwave the peas until just tender. Drain and rinse off under cold water.
Cut or tear up the cheese into small bits.
Combine potatoes, onions, peas and cheese in a bowl. Add the vinaigrette and mix gently. top the lettuce leaves with potato mixture.
vinaigrette:
Combine all ingredients in a screw top jar and shake well.


note: you can reduce the quantity depending upon the portions you need. but for the vinaigrette i normally use the exact amount the recipe says n refrigerate the rest.

SPICY FRIED FISH



yayyyy!! im visiting my aunt in Singapore! I desperately need the break....time to give  'little Aaliya' to my aunt and have some time to do my own things.
My daughter is more excited than me to see more faces than just the usual 'amma's ' and 'papa's ' face....
'The more the merrier".
The best part of this trip was that I have alot of time to work on my blog....FINALLY!
We stay in a rented appartment in kuala lumpur, malaysia at the moment.Probably will be moving soon. So we dont have any fancy stuff that i could use to plate my food so i can lovely pictures like my other fellow bloggers :(
So I am super excited that Im staying wit my aunt for the time being.


This recipe is from a book called 'The Food Of India". Made this dish for the first time and I must say that its a keeper. Its such a light and delicious dish.




INGREDIENTS:
 500 gms white fish cutlets
1/2 tsp turmeric powder
1 tsp salt
mustard oit for shallow frying
1 tsp black mustard seeds
2 green chillies, slit lengthwise
1 tsp coriander powder
1 tsp cumin powder
1/2 - 1 tsp chilli powder
1/2 cup plain yoghurt

for the masala:
2 onions, chopped
1 cm ginger, chopped
4 cloves garlic, chopped
1 tomato chopped


THE PROCESS:
Sprinkle the fish with turmeric powder and salt marinate for 5 mins.
Heat oil and fry the fish until golden. Remove , drain and set fish aside.
Remove all but 2 tbsp of oil from the pan.
     Blend the "masala" ingredients to a paste. In the oil remaining in the pan, saute the mustard seeds and chillied for 2 mins. Add the coriander, cumin and chilli powder as well as the 'masala" paste and saute until fragrant.
     Add yoghurt and cook until the oil starts to separate.Add fish and cook until tender.

Serve hot with rice or rotis.




Saturday, 21 January 2012

LEMON CAKE WITH FROSTED LEMON ICING

MMmmmm..........this cake has become one of my favourites. Iv always been a fan of lemon cake. so i thought why not make em' myself??
so saturday morning was spent baking a lemon pound cake before my daughter woke up!it was worth the effort. My husband who loves ONLY chocolate cakes loved this lemon cake! it was so light and you just couldnt stop wit one piece!!



FOR THE CAKE:

Unsalted butter - 230 grams,room temperature
granulated white sugar - 1 cup(200 grams)
vanilla extract - 1 tsp
eggs - 4
zest of 1 large lemon
all purpose flour - 2 cups(260 gms)
baking powder - 2 tsps
salt - 1/4 tsp
fresh lemon juice - 1/4 cup(60 ml)

LEMON FROSTING:
sifted icing sugar - 1 cup(115 gms)
fresh lemon juice - 2 to 4 tbsp



PROCESS
Preheat oven to 350degF OR 180 deg C.
Butter or grease a 9 inch (23cms)spring form pan and line the bottom with parchment paper. 
in the bowl of your electric mixer, beat butter and sugar until light and fluffy(about 3-4mins). the colour will be pale.   
beat im vanilla extract.Add eggs one at a time and mixing well after each addition. The batter will look curdled so dont worry.
Sift or whisk together the flour, baking powder, salt and lemon zest.
Add the flour mixture(in 3 additions) alternatively with the lemon juice(in 2 additions) to the wet batter. mix well till you have a smooth batter.(but dont over mix it or the cake might become hard)
pour the batter into the prepared pan smoothening the top with the back of a spoon.
bake for about 40-50 mins or until a toothpick comes out clean.
Do not overbake or it will become too dry.
cool on  a wire rack for 15 mins. Gently remove the sides and bottom of the pan.

For the lemon frosting,
place the sifted icing sugar in a small bowl. Add 2 tbsp of lemon juice and mix well. stir till u have a thick smooth glaze.Add more sugar or lemon juice as needed.
Pour the frosting over the top of the cake, allowing it to drip down the sides.Let the frosting dry completely before storing it.