Hai guys I basically created this blog to promote the sales of my next book waiting to be published . A recipe book on Indian and Malaysian cuisines. Do try the recipes I post here. I have only written recipes I have tried over the span of 18 years. Cooking is my passion, I regularly learn and try out new recipes. And as a result I have also written my first book which is to be published in the United States very soon...

MALAYSIAN CHICKEN CURRY

RECIPE ORIGINAL - DISCOVERY COOKING SHOWS!

 

INGREDIENTS

·         Chicken – 1k.g.

·         Lemon grass – 3 bulbs

·         Spring onions – 8 bulbs

·         Slit green chilli – 2

·         Soya sauce – 1tsp.

·         Cider vinegar – 1tsp.

·         Ginger – 1 inch.

·         Garlic – 4 bulbs.

·         Lemon leaves – 3

·         Tamarind paste – 1 tsp.

·         Coconut milk – 1 cup.

·         Kalanga (atharai in tamil or use regular ginger as I do) – 1 inch.

·         Leaf of a saffron plant for originality of the recipe.

·         Tiny dried prawns – 2tsp.

·         Red onion – 1 small in number.

·         12 red chilli soaked in warm water for 20 minutes.

·         Palm sugar – 1tsp.

·         Red chilli powder – 1/2tsp.

·         Salt – 1tsp.

·         Coriander powder – 1/2tsp.

·         Cumin powder – ½ tsp.

·         Garam masala powder – 1/2tsp.

·         Sunflower oil – 1 cup.

PREPARATION

1.   Take 4 spring onion bulb, along with the ginger, garlic, kalanga(thai ginger), prawns, 1 bulb of spring onion, and soaked red chilli. Grind it to a paste.

2.      Finely chop the spring onions, lemon grass, the leaves of lemon plant, the saffron plant, and also the leaf of spring onions and lemon grass. Just take a ¼ cup of spring onion and lemon grass leaves. Too much could spoil the dish. Save the rest for other cuisines.

3.      In a pan add the sunflower oil, followed by the finely chopped spring onion and lemon grass bulbs, the spring onion and lemon grass leaves, the red onion and sauté it till brown.

4.      Next add the paste and sauté it till brown.

5.   Add the salt, the red chilli powder, coriander powder, cummin powder, and the garam masala powder. And stir well for 2 minutes.

6.      Now add the skinned chicken to the gravy and mix well for 5 minutes. Let the gravy pierce through the chicken. Now add the palm sugar and tamarind paste to the chicken.

7.      Cook the chicken for 20 minutes. Now add the coconut milk and stir the chicken well.  Let it cook for another 10 minutes. While adding the coconut milk also add the lemon leaves and the saffron plant leaves, finely chopped.

8.      The finely cooked chicken is ready for serve.

Hai Guys,


 


All women out there tips for a great skin. Just follow this simple routine twice a week on Tuesday morning before 10a.m and Friday morning before 10a.m (Indian ayurveda determined planet timings as best for a woman to bathe herself).

step 1 - Scrub yourself with a mixture made from a tsp. of ground oats, wheat kernels, green gram, almonds, and whole sugar. Add yoghurt to it and make a paste. Scrub it all over your body especially the elbows, knees, and buttocks where dead cells deposit most.

step 2-Apply rosemary oil homemade from equal portions of almond oil, olive oil, sesame oil, coconut oil and castor oil warmed for 12 minutes with few strands of dried rosemary. Rosemary improves blood circulation causing fading of dark spots, wrinkles, and thus enhancing a good complexion. Castor oil enhances breast lifts! even dissolves tumours, prevents breast cancer.

step 3- Soak for 20 minutes and later wash it away with bath powder bought from ayurvedic stores. They contain sandalwood, rose petals, and other ayurvedic herbs.

So much for a good glowing skin for this week. Meet u tomorrow with a new recipe or a new post of beauty tips. As for now check out http://sbpra.com/sophie/ and get a copy of my book Bluebells for a cost of 13$.

CHOCOLATE CAKE

 

INGREDIENTS

Flour – 2 cups

Sodabicarbonate – 1tsp.

Salt – ¼ tsp.

Milk – ¾ cup

Vanilla essence – 1 tsp.

Cocoa – 5 tsp.

Egg – 1

Powdered sugar – 11/4 cup

Butter – 1/3 cup

Curd – ½ cup

METHOD

   Sift the flour and soda bicarbonate together.  Cream the butter, sugar and the salt till light and fluffy. Add the egg and continue beating it. Mix the cocoa in a little milk and add the cocoa and curds to it beating well. Mix the flour and the rest of the milk. Put the mixture in a cake tin lined with greased paper and bake at 350 F.

poem

Withered and torn I walked along the banks of life

Along its shore were pebbles, stones, thorns, and dust!

As I crossed each I felt I belonged to each within me?

However the dear lord only said 

"See yourself the way I see you?"

As what I asked him again and again

He said "Look within you and be strong."

My Favourite Chicken Recipes-tried and tested alone!

CHETTINAD CHICKEN

LIST OF INGREDIENTS

• 1 KG CHICKEN
• 4 ONIONS
• 2 TOMATOES
• 4 GREEN CHILLIES
• 1/4 CUP OF CORIANDER LEAVES
• 1/4 CUP OF MINT LEAVES
• A FEW CURRY LEAVES
• GINGER PASTE 1 TSP.
• GARLIC PASTE 1/2 TSP. 
• CLOVES -2
• CINNAMON -2
• CARDAMOM - 1
• SEA ALGAE- 1 TSP
• CHILLI POWDER - 11/2 TSP.
• GARAM MASALA POWDER-1/2 TSP.

• CUMMIN POWDER-1TSP

 CHETTINAD SPECIAL POWDER

MUSTARD-1/4 TSP.
CURRY LEAVES-6
COCONUT-1TSP. (DRIED)
CORIANDER-1TSP.
CUMMIN-1/4TSP.
KASHMIRI RED CHILLIES-4
SPICES MIX - 1 OF EACH IN SMALL SIZE


PREPARATION:

1. PEEL THE SKIN. WASH THE CHICKEN. AND MARINATE IN A PINCH OF SALT, SAFFRON, CHILLI POWDER AND GINGER GARLIC PASTE.

2. FINELY CHOP THE ONIONS, AND TOMATOES AND GREEN CHILLIES.

3. MAKE A PASTE OF THE GINGER, GARLIC, SPICES, CORIANDER LEAVES AND MINT LEAVES.

4. ROAST THE CHETTINAD INGREDIENTS AND MAKE THEM INTO POWDER.

• in a dry thick pan, saute the ingredients for 5 to 6 mins. and later powder them. for cocnut use 1 piece of coconut, grated.

5. NOW ADD OIL TO THE PAN (preferrably gingeley oil as it cuts down cholestrol).

6. ADD CURRY LEAVES, FOLLOWED BY ONION

7. FRY WELL FOR 10mns. OR JUST BEFOR BROWNING.

8. NOW ADD THE MASALA PASTE AND FRY WELL FOR 10 MNS.


9. NOW ADD THE TOMATOES AND FRY WELL FOR 10 MNS.


10. NOW ADD SALT AS REQUIRED, CHILLI POWDER, SAFFRON POWDER(JUST A PINCH), CUMMIN POWDER, GARAM MASALA POWDER AND STIR WELL OF FEW MIN. SAY 5.


11. NOW ADD THE CHICKEN AND STIR WELL FOR 10 MNS.(during this process the gravy goes into the chicken).


12. NOW ADD WATER - 1 CUP. AND COOK ON LOW HEAT FOR 20 TO 30 MINUTES.


13. WHEN THE CHICKEN IS COMPLETELY COOKED. ADD 2TSP. OF THE CHETTINAD POWDER. STIR WELL. REMOVE. AND SERVE.


14. FOR EXTRA EFFECTS. FRY SOME CURRY LEAVES AND STREW IT ON TOP OF THE GRAVY.


15. CHETTINAD CHICKEN GRAVY IS READY.

MONGOLOID CHICKEN GRAVY

  

 INGREDIENTS:

• CHICKEN 1 K.G.
• ONION - 3
• TOMATOES- 2
• GINGER-2 INCH PIECE
• GARLIC-4
• CARDAMON-4
• CLOVES-3
• RED CHILLI POWDER - 1TSP.
• SAFFRON POWDER - 1/2 TSP.
• SALT - 1/2 TSP OR AS REQUIRED
• CINNAMON-1 INCH STICK
• SEA ALGAE-2 TSP.
• CURD-1 SPATULA
• LIME JUICE-1TSP
• CASUANUTS-10
• ALMONDS-5

PREPARATION

1. WASH THE CHICKEN. REMOVE THE SKIN. AND DEBONE THEM.

2. OR JUST BUY SOME BONELESS PIECES

3. ADD CURD, SAFFRON POWDER, A PINCH OF SALT, CHILLI POWDER AND GINGER GARLIC PASTE AND LIME JUICE TO THE CHICKEN. MIX IT WELL AND LEAVE IT FOR HALF AN HOUR.

4. SOAK THE ALMONDS AND CASUANUTS IN WARM WATER FOR 20 MINS. AND LATER  GRIND INTO A PASTE.

5. TO THE PAN, ADD THE SUNFLOWER OIL

(gingeley oil is preferable only for chettinad dishes. for others use sunflower oil or pomace)

6. NOW ADD THE SPICES AND CURRY LEAVES. ONCE ROASTED, ADD THE FINEY CHOPPED ONIONS AND FRY WELL FOR 10 TO 15 MINS. JUST BEFORE BROWNING STAGE.

7. NOW ADD THE GINGER AND GARLIC PASTE, FRY WELL FOR FEW MINUTES.

8. ADD THE FINELY CHOPPED TOMATOES AND FRY WELL TILL A THICK GRAVY IS FORMED.

9. NOW ADD THE SALT, THE SAFFRON POWDER, THE RED CHILLI POWDER AND STIRL WELL FOR FEW MINS. SAY 3. 

10. ADD 1 CUP OF WATER TO THE CHICKEN AND LET IT COOK FOR 15 TO 20 MINUTES.

11. NOW ADD THE ALMOND AND CASUANUT PASTE TO THE CHICKEN AND LEAVE FOR 10 MINS OR 12.

12. ADD CORIANDER LEAVES FINELY CHOPPED FOR GARNISHING

13. MONGOLOID CHICKEN IS READY

14. SINCE THIS IS A MOGHUL DISH, YOU CAN ADD A TSP. OF ROSE WATER TO THE DISH FEW MINUTES BEFORE REMOVING FROM STOVE.

15. FOR GARNISHING PLACE A FEW ALMONDS ON TOP OR CASUANUTS. ONE CAN ALSO USE FINELY CHOPPED CORIANDER LEAVES.

SIMPLE CHICKEN GRAVY

INGREDIENTS

CHICKEN- 1 K.G.

ONION -3

TOMATOES - 2

CURRY LEAVES - 6

GREEN CHILLI - 3 (SLIT)

RED CHILLI POWDER - 1TSP.

SAFFRON POWDER - 1/2TSP.

CORIANDER POWDER - 1/2 TSP.

GARAM MASALA - 1TSP.

CORIANDER LEAVES - 1 OR 2 TSP.

CUMMIN POWDER - 1TSP.

CLOVES - 3

CARDAMOM - 2

GINGER - 2 INCH

GARLIC - 4

SEA ALGAE - 2TSP.

CINNAMON- 1/2 STICK

PREPARATION

1. TO THE PAN ADD OIL 6 TSP.

2. NOW ADD THE SPICES, CURRY LEAVES, FINELY CHOPPED ONIONS, SLIT GREEN CHILLI, AND CURRY LEAVES .

3. FRY WELL TILL BROWN LIGHTLY.

4. NOW ADD THE GINGER AND GARLIC PASTE AND FRY FOR 5 MINS.

5. NOW ADD THE TOMATOES AND FRY WELL FOR 5 MINS.

6. NOW ADD ALL THE MASALA POWDERS AND STIR WELL FOR 3 MINS.

7. ADD THE CHICKEN AND STIR WELL FOR 5 MINS.

8. ADD 1 CUP OF WATER AND STIRL WELL.

9. LEAVE IT TO COOK FOR 30 MINS.

10. REMOVE AND SERVE. 

HEAVEN WATCHES OVER THEE

Iam Thine O Lord

Through the raging winds and storms
And through the narrow roads
And through the harrowing paths of life
Dear Lord you still leadeth me.

You are my signet ring, you tell me
You are the apply of my eye, you tell me
You are safe in the palm of my hands, you tell me
He never slumber's or sleep's, you tell me

Why then Dear Lord, the road never ends,
I cried.
He only whispered,
Because Iam still working on you.
Only a broken bread gets fed.

Sophia .D