A traditional mild curry which has its root in Persian and Indian cuisine. Its uses coconut, yogurt, cashew,almond or cream in the cooking to give its distinctive flavor.My Chicken Korma recipe used coconut milk, cashew and black peppercorn (adjust to taste) and quite easy to prepare. Best eaten with rice, naan and parata.
Tuesday, November 17, 2009
CHICKEN KORMA
A traditional mild curry which has its root in Persian and Indian cuisine. Its uses coconut, yogurt, cashew,almond or cream in the cooking to give its distinctive flavor.My Chicken Korma recipe used coconut milk, cashew and black peppercorn (adjust to taste) and quite easy to prepare. Best eaten with rice, naan and parata.
Monday, November 16, 2009
APOM
Appam is a famous South Indian breakfast dish especially in Kerala.It uses raw rice, cooked rice and coconut milk. After soaking the rice for few hours, grind it using mixer and fermented for 8 hours then only it is cooked using appam pan. After pouring the batter, swirl the pan to have a crispy edge but thick in the middle.
Instead of doing it in a traditional way, I tried this simpler method using rice flour and yeast,the result is close to original appam but using normal flat pan since I don't own a special pan for making the appam. In Malaysia and Singapore it is called apom normally served with orange colored sugar.
Saturday, November 14, 2009
FATT KOH
My first attempt of making Fatt Koh which is smiling steamed cake and fatt koh means prosperity. This is a must for Chinese during prayers. They are other version too but I tried this one using self raising flour.
I'm using my muffin cup but you can also utilize any shallow glass bowl or heatproof plastic mold to steam them but make sure you grease your container before filling with the batter.
Friday, November 13, 2009
CHOCOLATE OIL CAKE
Really impressed at the simplicity of this cake. It turns out moist and soft. I halved the recipe and baked in 7 inch round pan for 25 minutes.
If you want you shall apply frosting of your choice. Chocolate Oil Cake It is not so sweet, fantastically easy to prepare. I also love the one bowl mixing, beaters not required. This is great for those intolerant of lactose and cholesterol as well as vegan.
Thursday, November 12, 2009
ALOO PARATHA (POTATO STUFFED FLATBREAD)
Paratha is a popular Indian flat bread using whole wheat flour (atta) or plain flour. You can either prepare them plain or with stuffing. The most common stuffing is using potato.
Care should be taken when adding the water for the dough, do it a little at a time. When rolling Aloo Paratha make sure you added sufficient flour to avoiding sticking. Since my sons love spicy food, I've added the chili powder for the filling if not you can omit them.
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