steamed veggies

Streamed Vegetables – A perfect healthy dinner for everyone

boiled vegetables

An assortment of vegetables in vibrant colours , stir fried mushrooms and a couple of fried fish fillets to go with them, has the culinary potential to be a favourite choice for a complete and healthy  dinner.

Rather than boiling veggies, they are steamed here to keep their natural goodness intact.  Also, mushrooms are stir-fried lightly in soy sauce so that they enhance the taste of this platter.

I have introduced garlic into this, because of its invaluable health benefits as a cholesterol buster and a purifier of the whole system of internal organs.




Health benefits of garlic

https://food.ndtv.com/food-drinks/powerhouse-of-medicine-and-flavour-surprising-health-benefits-of-garlic-1200468

Now prepare the veggies:

    • Take any choice of veggies, wash and cut them into any shape you prefer. Just peel the garlic cloves. (Broccoli, Cauliflower, Green beans, Carrots, Peas, Okra, Cabbage or any other of your favourite vegetable will go just right with this platter)
    • Place all the veggies and garlic cloves in the steamer and steam until the veggies are soft but their colour should be intact.  If you steam a longer time, their natural colours turn dull
    • Heat a wide wok and drop a teaspoon of butter and let it melt
    • Toss the veggies in butter, season them with salt and pepper
  • Your vegetables are ready!!

Prepare the mushrooms :

  • Slice up the mushrooms into chunks
  • Heat up a little bit of olive oil in a wok
  • Toss the mushrooms until they are soft
  • Sprinkle some soy sauce and stir fry a little. (do not overcook)
  • Sprinkle two pinches of sugar and toss a little longer
  • Mushrooms are done!

Serve :

  • Now arrange all veggies and mushrooms in a wide plate attractively.
  • Bon appetite !!



It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
Easter egg baskets

Egg baskets – A perfect party treat for kids

Throwing a party for kids could be tricky, as you need to consider hard on yummy treats as well as the appearance of them.  Even if your choice of snacks is great in taste, if they do not look pretty, kids will not get properly amused.

egg baskets3

Try these pretty egg baskets for kids parties or small family gatherings and notice the delight in their faces at the sight of this pretty treat. These are perfect to pack in for a picnic too. The creamy centres in the egg white rounds taste delicious, so make sure to season the egg yellow mixture perfectly.

You will need the following ingredients;

Large Eggs4
Mayonnaise2tbsp
Salt n pepper powderto taste
English mustard or mustard cream1/2 tsp
Vinegara few drops

Let’s make them :

  • Boil the eggs for 10 min adding a drop of vinegar to bring the egg yolk to the middle
  • Cut the eggs right in the middle with a sharp knife
  • Next, scoop out all the egg yolks and place them in a bowl
  • Add a dollop of mayonnaise, English mustard, salt and pepper into egg yolks and mix thoroughly until all come together
  • Now slice the bottom  egg white parts so that they could stand without being wobbly on a plate
egg
  • Fill the hollows of egg white parts with the egg yellow mixture
  • Spread thinly cut red / orange tomatoes, carrots, spring onions, red/yellow peppers or any other choice of colourful veggies
  • Thinly strip a spring onion leaf and make a handle and insert the corners either side, using a toothpick
  • Arrange them on a plate and serve with ketchup or on their own
  • Smile !
It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
fish roti

Sri Lankan Fish roti – Popular Sri Lankan Street Food

groti51

These spicy and delicious triangles, filled with fish and potatoe mixture are a typical Sri Lankan street food loved by everyone as a snack or a filling mealtime choice. This easy recipe will give you the privilege of making these delicious fish rotis at home. Super easy than you thought and you will make these again and again once you get the recipe right.

You can make the filling on the previous day and store in the fridge to make the process a bit easier and less time consuming.

If your taste buds prefer a vegetarian version of the same, try this delicious vegetable rotis by clicking the link below ;

So let’s get ready with all the necessary ingredients and make them;

1st Step : Make the dough

Ingredients for the dough;

Plain Flour2 Cups
Sugar1 tbsp
Salt1 tsp
Any oil2 tbsp
Baking powder1 tsp

Kneed it

  • Mix everything together and kneed  adding water little by little until it doesn’t stick onto your fingers
  • Kneed for 5 – 8 mins more while dipping fingers with oil until the dough is soft and rubbery
  • Now, break equal pieces from the dough  and roll them into balls as the size of a medium egg
  • Dip each ball in oil and arrange them on a tray, allowing space between for them to rise. Pour a little oil on each ball. Oil makes the flour go softer and stretchy
  • Close with a cling film and let to rest for 2-3 hrs
Groti

2nd Step : Make the filling

groti11

Prepare the fish:

  • You can use tinned mackerel, pilchards in brine or tuna in brine for an easier choice
  • If you prefer fresh tuna, King fish, Marlin or Thalapath fish for this filling, place fish pieces in a pan and fill water just above and add pepper powder, salt, a dash of turmeric , a bit of curry powder and a clove of gamboge.  Cook the fish until soft and all the water runs out and keep aside

For the filling you will need;

Fish (tinned tuna or mackerel in brine)1/4 cup
Salt 1/2 tsp
Ground black pepper 1 tsp
Garlic chopped 3 cloves
Green chili chopped 1 or 2
Onion or shallots chopped1 large
Boiled potatoes1/2 cup
Carrots – cut into thin strips 1/2 cup
Spring onions chopped or leek cut thinly1/4 cup
White Cabbage – shreded thinly 1/2 cup
Turmeric powder/Mild curry powder/Chili powder1/2 tsp each
2 Crushed cardamoms and a cinnamon stick 
Lemon juicea few drops
Oilve oil or any other oil1 tbsp
  • Heat up oil in a wok, add cardomoms and the cinnamon stick
  • Add chopped garlic and curry leaves
  • Add a handful of  thinly chopped red shallots or onion and brown them
  • Add  chopped green chili
  • Add shredded carrots and cabbage.  Stir fry until the veggies are soften.  Do not over cook
  • Roughly crush the boiled potatoes and toss them next
  • Add chili powder, curry powder, turmeric, salt and pepper
  • Mix all together and lastly add fish
  • Stir fry a bit more and adjust the taste at this point
  • Finally, squeeze  lemon juice on top and mix all together
  • Filling is ready now.  Cover and keep aside

Assemble everything. Final step

  • Lift up the cling film and take a ball of dough and flatten it to a round shaped disk on an oiled plate. (Oil your fingers well while doing this)
  • Place a heap from the filling in the middle
groti1
  • Fold into a triangle
  • First bring the right edge to the middle
  • Then the left side and the bottom, all the way to the middle
  • Next. the top must come to the middle too
groti2
  • Finally,  it should look like a perfect triangle like this; ( make the sides widen and shape it up with oiled  fingers )
groti3
  • Place the triangle roti on a well oiled and heated up pan and bake turning frequently until all the sides are baked well
groti4
  • A wooden spoon placed across the pan is a brilliant way to support the rotis when the sides are baked
  • Once all the rotis are baked properly, let the steam escape by placing them on a wire rack
  • Let them cool off completely
  • Serve with ketchup on side or on their own
  • Finish off with a steaming cup of plain tea with ginger and sugar
groti66
It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
creamy chicken

Creamy Chicken – A creamy, silky chicken for a special occassion

creamy chicken2

This is a recipe of creamy chicken with a silky texture to give a glorious touch to any occasion – especially to make your guests feel extra special!

This is an Indian-style dish, which is mild in spices but topped with flavours and aroma.  To make this, the cooking technique matters more than anything else and if you get it right, then you are in for a real treat.

It goes with rice, any form of bread or noodles; kids will love the silkiness of this dish that will linger in their palates for hours – with an insatiable urge to ask for more.

Get the ingredients ready :




Chicken cut into medium size pieces 300 g
Onions 1
Ginger and garlic freshly grated 1 tbsp
Tomatoes – ripped and juicy 1
Chili powder, Coriander powder, Cumin powder, Garam masala 1 tsp each
Salt 1/4 tsp or to taste
Turmeric and Orange biryani colour(powder) 2 pinches each
Green chili – Slit 2
Single cream 1/2 cup
Whole spices: Black cardamom, cloves, Cinnamon, Pepper corns, Star anise 3 each
Kasthuri Methi (dry) – available in Indian grocessary shops 1 tbsp



Let’s make it:

  • Heat up 2tbsp of olive oil in a wide pan/wok.
  • Add all whole spices; black cardamom, cloves cinnamon, pepper corns, star anise.  Fry.
  • Add chopped onions and nicely brown them.
  • Add grated ginger and garlic and  green chili . Fry.
  • Add Chili powder, Coriander powder, Cumin powder,  turmeric and salt.  Fry.
  • Add the chicken pieces and give a good stir under high flame bringing all together.
  • Close the lid. Cook for 5 mins.
  • Open the lid and add chopped tomatoes.  Stir fry for 2 mins.
  • Pour a glass of warm water.
  • Cover and cook until the chicken is fully cooked for 5-8 mins.
  • Mix single cream with the Orange Biriyani colour and pour over the chicken.
  • Rub Kasthuri Methi in your palms and drop on to the pot

chicken creamy2

  • Cook under slow flame until bubbles start bobbing up on the cream.



  • Give a stir, close the flame immediately and sprinkle garam masala on top and garnish with chopped coriander leaves.
  • Your gorgeous, silky chicken is ready to serve!!!

Chicken creamy

 

sago pudding

Sago Caramel Pudding – A cooling dessert for Summer!

Sawu, Sago or Sabudana are different names for Tapioca pearls made by using the white part of tapioca root which is starchy and is great for quick boost of energy.  It has an amazing  cooling effect on health issues caused by excess body heat such as: burning sensation while passing urine or inflamation on the eye lid called “Sty”.

This sago pudding is an ideal dessert in the summer season.  It’s the best way to reap all its health benefits while enjoying a yummy treat!  To enhance the taste and appearance, I added caramalised sugar which resulted a tempting golden brown colour with a glistening outer layer.

Sprinkle a handful of cranberry, golden sultanas, cashews or almonds on the top, before placing in the fridge.

Sago seeds

What you need:




Sago seeds  (small) 1/2 cup
Water 1 1/2 cup
Brown sugar(For caramel) 2 tbsp
Salt 3 pinces
Cinnamon powder 1 tsp
Raisins A fistful
Cashew for decorating (optional)
Fresh milk 1/2 cup
Brown sugar 4 tbsp

How to make it:

Soften Sago

  • Soak sago seeds in  water for an hour until the quantity doubles
  • Drain the water and keep aside.

Make the Caramel




  • Place 2 tbsps of brown sugar in the same pan that you are making the pudding
  • Heat it up on high flame.    Let the sides go dark brown  and bubbles bobbing in the middle
  • Pour 1 1/2 cup of water
  • Add the remaining 4 tbsp of sugar
  • boil for 2 mins

Add Sago

  • Add the soaked sago seeds and cook while stiring.  If the water is not enough add more.
  • Add  salt and cinnamon powder
  • Continue stirring until all sago is sticky and comes together and no water remains in the pan.

Add Milk

  • Quickly add milk
  • Drop raisins or sultanas
  • Cook continuously stirring for about 6, 7 minutes or until everything comes to a sticky lump
  • Pour the pudding into a Pyrex dish
  • Arrange cashew halves on top
  • Cover and place  in the fridge.
  • Cut into squares and serve, with little runny honey, maple syrup, golden syrup or coconut / Kitul treacle drizzled on top!!
  • Yummy !!



sawu pudding

 

Click on THE

Older Post bar  below 

for more recipes on this category

madeira cake

Madeira Cake – A traditional English teatime treat

madeira cake

Madeira cake is a traditional English cake, which was served with a glass of wine in olden times.  It , however,  has become a popular teatime treat across the country now a days with nostalgic resonance.

You will notice that there is no baking powder or bicarbonate  soda in this recipe. Hence, the cake doesn’t rise but gives a soft, yet firmer texture to it.  There are a lot of variations to this cake, but none can beat this simple plain cake with it’s dainty yellow colour, especially when it teams up with a steaming mug of tea.

Bake this cake in a loaf tin as it gives the cake the shape of a loaf, particularly, the slices look nice and unique in shape.

download

  What you need to make this :




 Butter 220 g
Caster sugar 140 g
Self raising flour 170 g
Plain flour 3
Eggs 3g
Milk 2 tbsp
Lemon juice 2 tsp
Salt 2 pinches

Let’s make it:

Set the oven to 180 C.

Cream it

  • Beat sugar and butter together until creamy.
  • Add eggs one by one and beat after each adding.

Flour it

  • Mix both flours together and swift onto the batter holding the sieve a little above.
  • Mix with a wooden spoon, gently folding.
  • Add milk, lemon juice and salt.
  • Mix with the spoon until all come together into a smooth batter.



Pour it

  • Line up a loaf tray and pour the batter into it.
  • Give a shake and drop gently onto the kitchen top. This will let the air bubbles to escape and.

Oven it

  • Place in the oven and bake for 15-20 mins.
  • Remove from the oven, let it sit for 5 mins and remove from the tray.
  • Transfer on to a cooling rack.

Serve it

  • Slice with a long knife, dipped in hot water and wiped dry.
  • Enjoy with a steaming mug of tea.



Important : After 15-20 mins, if the top has already got a nice, golden colour, but the middle of the cake is wet and unbaked (Insert a skewer and check), cover the top  loosely with a foil paper, shut the oven door and bake for another 5 mins.  This will allow the middle to be baked and the top to remain as it is.

thosai

Thosa With Creamy Tomato Curry And Green Sambol

Thosa
thosai

Thosa is a big peg of  South-Indian cuisine jigsaw and has been quite popular in the Indian sub-continent and beyond.

They are made from a combination of Urind flour and Rice flour with an unquestionable potential for a healthy meal. Green chili coconut chutney and tomato gravy is the best accompaniments in order to make the meal an unforgettable culinary feast.

Ingredients needed;

Urind whole1/2 cup
Basmati rice2 cups
Fenugreek sees1/2 tsp
Onions1 medium
Curry leaves, a few red chili whole, garlic chopped
Saltto taste
Bicarbonate of soda3 pinches

 Let’s make:

Soak Urind and Rice

  • Wash and place both Urind,  Bastmati rice and fenugreek seeds in a wide bowl and fill it with water at least two level above the grains.
  • Leave it overnight – uncovered.  If you cover, it becomes slimy.

Grind to a paste

  • Next day morning, drain the water and grind the grains into a smooth paste using a glass or two lukewarm water.

Ferment

  • Place it in a wide bowl, cover with a tea towel and then a heavy lid on top.
  • Let it ferment near your stove, where enough heat generates during cooking.

Season

  • Around 5 p.m. open the lid and mix more warm water, a tsp or two salt and 2 pinches of bicarb.
  • Close the lid again.  Let it rest.

Let’s make thosa

  • At dinner time around 7 your batter is ready to make thosa.
  • Now, make the tempering that will enhance the taste and aroma

Cut the onion into small pieces, crush curry leaves, break red chili whole into small pieces and shake off the seeds, cut a garlic clove into small pieces, keep ready 1/4 tsp of mustard seeds ready.

Heat up 2 tbsp of oil in a frying pan and toss mustard seeds first.  Let it crackle and toss the rest .  Let all fry and turn into brown colour.  Be careful not to burn them.  Now pour everything on to the batter and give a good stir.

Thosa5
  • Heat up a flat non-stick pan and spray oil on to it
  • Take a ladle full and slowly drop it on the pan and quickly spread it around the pan with  the back of the spoon being careful not to let the spoon touch the bottom of the pan
  • Bake both sides until golden
  • Place all cooked ones on a foil sheet

Make the accompaniments

Tomato curry 

tomato curry

How to make;

  • Chop two large juicy tomatoes and a large onion
  • Heat up oil in a pan, crackle some mustard seeds
  • Add curry leaves and the chopped onion. Brown them
  • Add salt, chili powder, a little curry powder, turmeric and continue stir frying
  • Add chopped tomatoes and a slit green chili, stir fry until all comes together as thick
  • Pour water, about 1 and a 1/2 cup.  Mix all, cover and cook under medium flame
  • After 3-4 mins cooking , open the lid and mix 2 tbsp of Maggi coconut milk powder or fresh coconut milk-thick version.  Stir, cover and lower the flame
  • Cook under low flame about 3 mins until the gravy becomes thick and aromatic
  • Spread some crushed curry leaves on top
  • Sprinkle two pinches of brown sugar.  Adding sugar will beautifully balance the flavours in this gravy
  • Done!!

Green Sambol

green chili sambol

How to make;

  • Place two chopped green chilies, Some crushed curry leaves, a handful of fresh coconut, chopped half an onion, salt and crush all together using a hand blender
  • Mix freshly squeezed lemon juice
  • Adjust the taste
  • Ready!

It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin