October 25th, 2007 by alice
Tags: Dough, Ever, Young
INGREDIENTS
- 2teaspoonsdry yeast
- 1/2teaspoonsalt
-
Grind yeast with salt and add
- 1cupmilk(can be cold)
- 2tablespoonssugar
- 7ouncessoft margarine(stick not tub margarine)
- 3 1/2cupsflour
DIRECTIONS
- Knead the dough till it doesn’t stick to the hands and the dish any more. Form a ball and put the dough in a closed container to the fridge for 4 hours or overnight.
- NB: The dough should not be too thick and heavy, better add more flour when you form the pies.
- Take the dough out to the table coated with a bit of flour and roll into a sheet about 1/3-inch thick. Cut circles from the dough using a cup or a small plate as your shape. Take prepared circle put a teaspoon of the filling in the middle and bring the sides of the dough together to make a closed pie.
- Repeat with all circles, rolling the rest of the dough into a new sheet.
- Place the pies on a greased cookie-pan, brush/coat “wax” with some beaten egg (you can use a small brush for BBQ) - this step with make pies tanned. Bake in the oven at 400°F for 5 minutes, then decrease the heat to 350° and bake 15-20 minutes more till the pies are pale golden.
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October 25th, 2007 by alice
Tags: Sauce, Saucy
INGREDIENTS
- 1ouncebutter
- 3/4cupwater
- 1/4cupdry white wine
- 1chicken stock cube
- 2teaspoonsFrench’s mustard
- 2-3teaspoonscornflour
- 1tablespooncream
- salt and pepper
DIRECTIONS
- Melt butter in pan.
- Add water, wine, crumbled chicken stock cube and mustard; mix well.
- Season and simmer for 5 minutes.
- Combine cornflour and cream, stir into pan.
- Stir until sauce boils and thickens.
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October 25th, 2007 by alice
Tags: Chicken, Curry, Lanka, Sri
INGREDIENTS
- 3lbsskinless chicken thighs
- 10curry leaves
- 2onions, diced
- 2teaspoonsgarlic, crushed
- 2teaspoonsgingerroot, fresh grated
- 2tablespoonsoil
- 1teaspoonchili powder
- 1teaspoonground cumin
- 1teaspoonground turmeric
- 1tablespoonground coriander
- 2teaspoonspaprika
- 1/2teaspoonsalt
- 2tablespoonswhite vinegar
- 2tomatoes, diced
- 6cardamom pods, cracked open
- 2sliceslemon rind
- 1cinnamon stick, small
- 1/2cupcoconut milk
DIRECTIONS
- Heat oil in large saucepan and fry curry leaves until they start to turn colour.
- Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
- Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
- Simmer, stirring occasionally (don’t be tempted to add any water - as the juices will make enough) for 40 minutes.
- Add the coconut milk or even a small amount of cream if coconut milk is not available.
- Stir through and thicken if necessary.
- Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like theircurry hotter.
- This dish freezes well.
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October 25th, 2007 by alice
Tags: Chicken, Corn, Makkai, Murgh
INGREDIENTS
- 4mediumboneless chicken breasts, skinned and cut into 1/2 inch size pieces
- 1cupcorn kernels, blanched
- 1teaspooncumin seeds
- 7-8black peppercorns
- 1teaspooncoriander seeds
- 5cloves
- 1/2cupyoghurt
- salt
- 1teaspoonred chili powder
- 1/2teaspoonturmeric powder
- 1 1/2tablespoonsoil
- 5-6garlic cloves, chopped
- 1inch piecegingerroot, chopped
- 3mediumtomatoes, pureed
- 2mediumred capsicums, seeded and cut into 1/2 inch cubes
- 2tablespoonsfresh coriander leaves, chopped
DIRECTIONS
- Roast cumin seeds, peppercorns, corriander seeds and cloves in a pan.
- Allow to cool completely and then crush them.
- Transfer chicken pieces to a bowl.
- Add salt, red chilli powder, turmeric powder and yoghurt. Mix well.
- Heat oil in a wok.
- Add ginger and garlic.
- Saute for a few minutes until the raw smell is gone.
- Add blanched corn kernels and mix well.
- Stir in half cup of water and bring to a boil.
- Add the roasted crushed masala and mix well.
- Fold in tomato puree and simmer for 4 minutes.
- Add chicken pieces and mix thoroughly to combine.
- Simmer till the chicken is almost done.
- Add bell pepper cubes, salt and corriander leaves.
- Mix and cook for a minute.
- Serve hot.
- Enjoy!
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October 25th, 2007 by alice
Tags: Dosas, Noodle, Stuffed, Unique
INGREDIENTS
-
For dosas
- 2cupsall-purpose flour
- 5eggs
- salt
-
For stuffing
- 1/2cupcooked sipa noodles
- 2largeonions, chopped
- 1carrot, chopped
- 1bell pepper, chopped
- 3egg yolks
- 1/2bunchfresh coriander leaves, chopped
- 1/2tablespoonginger-garlic paste
- 1/2teaspooncurry powder
- 1/2teaspoonturmeric powder
- 1/2teaspoongaram masala powder
- 1/2bunchfresh mint leaves, chopped
- 6-7green chilies
- 3-4tablespoonsoil
- salt
DIRECTIONS
- Beat 5 eggs in a bowl until light and fluffy.
- Mix all purpose flour, eggs, salt and a little water to make a thick paste.
- Keep aside.
- Heat oil in a pan.
- Fry onions until translucent.
- Add carrots, bell pepper, green chillies, ginger-garlic paste, all the masala powders, corriander leaves, mint leaves and salt.
- Mix well and cook for 10 minutes.
- Add noodles and egg yolks.
- In another pan, put a few drops of oil in the center and spread out the batter to make a dosa in a circular shape of about 6 inches diameter.
- Place stuffing on half side of the dosa.
- Lift other half and close the dosa symmetrically.
- Fry till done.
- Garnish with corriander leaves and carrot juliennes.
- Serve hot.
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