Chinese Tea smoked chicken is not new, celeb chefs over here in UK have been doing it for years.This smoked chicken I am doing here is how Chinese would normally do it. To ensure the chicken is full of flavour I marinated (brined) it for almost 36 hours. The chicken is steamed then followed by smoking. No oven roasting is necessary.As you can see the chicken is beautifully golden brown and rich
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Dal Makhani
Ingredients:
Whole urad dal - 1cup
Kidney beans(rajma) - 1/4cup
Channa Dal - 2tbsp
Ghee - 1tbsp
Dried red chilly -1
Ginger-garlic paste -1tbsp
Tomato - 2 ,Pureed
Coriander powder - 1tbsp
Garam masala -1/2tbsp
Butter -1tbsp
Milk - 1/2 cup
Whipping cream - 1/2 cup
Method:
Wash and soak the dals in water for 8hours.Discard water from the dals and add enough fresh water .Pressure cook the dals with salt ,ghee and redchilli.When it is cooked mash the dal with a spoon.keep it aside.
Heat oil in a pan.Add the pureed tomato.When it is almost dry add ginger-garlic paste,coriander powder and garam masala powder.Saute well for 3 minutes.Add kasoori methi powder.Pour the dal mixture , butter and milk to this.Mix well and cook it for another 20 minutes.Add cream and mix well.Serve hot with breads.
Prawn Masala
300g Prawns
2 medium Onion
2 medium Tomato
2tbsp Kashmiri chilli powder
1/2tsp Turmeric powder
Green chilli - 2
Green chilli - 2
Salt
Curry leaves
Coconut oil
Method:
Marinate the prawns with salt,turmeric and chilli powder and keep it aside for 15 minutes.In a clay pot add chopped Onion,tomato ,marinated prawns and green chillies.Cover it and cook it till the prawns are tender and soft.Add Coconut oil and curry leaves .Mix well.serve with rice.
Steamed savoury sticky rice pudding 筒仔米糕
I had some of the stewed pork 滷肉 left and it is great to make 筒仔米糕 'tong zi mi gao' which is a savoury rice pudding/dumpling. It's again another speciality of Taiwanese snack or small eat (小吃 'xiao chi'). This rice pudding is similar to zhongzi, a lot easier to make without having to know how to wrap with bamboo leaves. Traditionally it is made with bamboo cup that looks like this. Now normally
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Beetroot Pachadi
Ingredients:
Beetroot - 1big
Curd - 1cup
Salt to taste
For Grinding
Greenchillies -3
Grated coconut - 1/2cup
Shallot - 4
Mustard seeds- 1/4tsp
For Seasoning
Coconut oil
Mustard seeds
Dry red chillies
Curry leaves
Method:
Peel and grate the beetroot .Cook it in a pan without adding any water.When it is cooked add coconut mixture and saute well for 5 minutes.Add curd and mix well.Do not over boil it .In a pan add oil and splutter the mustard seeds,red chillies and curry leaves.Add this on top of the curry.Serve with rice.
Award from Sarah
I have recieved these lovely awards from my friend Sarah Naveen.Thanku so much dear for remembering me :)
I would like like share these awards to the following buddies
Sangeetha
Sangi
Priya
Tina
Sushma
Priya Prasanth
Rohini
Beetroot - 1big
Curd - 1cup
Salt to taste
For Grinding
Greenchillies -3
Grated coconut - 1/2cup
Shallot - 4
Mustard seeds- 1/4tsp
For Seasoning
Coconut oil
Mustard seeds
Dry red chillies
Curry leaves
Method:
Peel and grate the beetroot .Cook it in a pan without adding any water.When it is cooked add coconut mixture and saute well for 5 minutes.Add curd and mix well.Do not over boil it .In a pan add oil and splutter the mustard seeds,red chillies and curry leaves.Add this on top of the curry.Serve with rice.
Award from Sarah
I have recieved these lovely awards from my friend Sarah Naveen.Thanku so much dear for remembering me :)
Sangeetha
Sangi
Priya
Tina
Sushma
Priya Prasanth
Rohini
Peas Rice Recipe with spices
The Peas Rice recipe has long been prepared in our household for generations. I learnt this from my mother. Traditionally it used to be prepared with broken rice. But I have used basmati rice.
Peas Rice Recipe Ingredients
- Rice – 2 1/2 cups
- Green chilly – 15 nos (split lengthwise)
- Tomatoes – 2 (medium sized)
- Onion – 2 nos (Big sized chopped length wise)
- Garlic – 8 nos (crushed)
- Ginger – 1 inch (crushed)
- Coriander leaves – 1/2 cup (chopped)
- Mint leaves – 1/2 cup (chopped)
- Peas – 1 cup
- Clove and Cinnamon powder - 1 tsp
- Bay leaf – 1 nos
- Star Anise – 1 nos
- Cardamom – 3 nos
- Marathi Moggu – 2 nos
- Kasuri methi – 1 tsp
- Turmeric powder – 1/4 tsp
- Oil – 1/3 cup
- Salt to taste
Peas Rice Recipe Cooking Method
- Wash the rice and soak it in water for 10 minutes.
- Take a rice cooker and add oil. When oil is heated put all the spices (Bay leaf, Star Anise, Cardamom, Marathi Moggu, Kasuri methi) in.
- Add crushed ginger and crushed garlic. Sauté for 4 minute.
- Then add onion,green chilly and sauté for 5 more minutes.
- Now add coriander and mint leaves, mix well and cook for 2 additional minutes.
- Then add tomatoes and turmeric. Cook till the tomatoes are mushy.
- Add peas and mix well. Cook for 4 minutes and add water.
- Bring it to boil and add salt.
- Put rice and clove & cinnamon powder.
- Now close the cooker lid and cook till your hear 1 whistle.
Serve hot with raitha or pudina chutney! Also try out other Rice recipes.
Sichuan potato salad 凉拌土豆
This potato salad is very nice as a side dish or eaten on its own. I made this reasonably mild not swimming in chilli oil like how the Sichuanese would have done so hot it will burn and numb the tongue very rapidly.Salad is simple to make. Use non floury potato. The potato is either sliced paper thin or cut into match sticks. I used a mandoline which took less than 2 minutes. For this recipe I
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