MY ASIAN RECIPE

PAYATHAM PARUPPU URUNDAI/ SUZHIYAN  Whole green gram cooked and ground together with cardamom, jaggery (non-centrifugal cane sugar), coconut and mung bean to form a sweet balls. This recipe is also know as Payaru Urundai/ Suzhiyan / Suzhiyam/ Sukhiyan /Sugiyan. I learn this recipe from my mom Sarojini. Mung bean is very healthy and nutritional. It is a perfect and healthy snack for both kids and adults. Mung beans are commonly used in various cuisines across Asia. Ingredients Batter 1. Wheat flour 100 grams 2. Turmeric powder (optional) 3. Salt to taste 4. Water Fillings 1. Mung bean 125 grams 2. Green gram 125 grams 3.  Jaggery 125 grams 4. Coconut 100 grams 5. 1tsp cardamom powder Preparations 1. Boil moong dhal, green gram separately with water until cooked and set aside.  2. In a separate pot bring 1 cup of water to boil and add jaggery. Let it dissolve completely. 3. Add cooked moong dhal, green gram, coconut, cardamom powder and

BEETROOT SALAD   Ingredients 1. Beetroots 2 grated 2. Carrots 2 medium grated 3. Onions 2 medium, finely chopped 4. Lemon 1 5. Salt to taste Preparations. 1. Add all grated carrots, beets in a bowl and mix with chopped onions. Add lemon juice and salt to taste. Ready to serve. It is very delicious and super easy to prepare. The salad can be stored in the fridge in a sealed glass jar.

SPICY PRAWNS Ingredients 1. Prawns 1kg 2. Red chili powder 2 tbsp. 3. Roasted curry powder 2tbsp (King brand) 4. Turmeric powder 1/2tsp 5. Coriander powder 1tsp 6. Garam masala powder 1tsp 7. Dry chili 5 8. Ginger garlic paste 1tbsp 9. Salt to taste 10. Coconut milk 1tbsp (optional) 11. Clove 3 12. Cumin seeds 1tsp 13. Fennel seeds 1tsp 14. Pepper powder 1tsp 15. Tomatos 1 medium size 16. Lemon juice 1tbsp 17. Shallots 3 chopped 18. Vinegar 1 tbsp Preparations. 1. Clean the prawns well and remove the shell out. Marinate with turmeric, vinegar and salt to taste and set aside. 2. Heat oil in a pan. Add cloves, cumin seeds, fennel seeds and pepper and saute until fragrant. 3. Add shallots, curry leaves, dry chilies and saute till shallots turns brown. 4. Add ginger garlic paste and saute until raw smell goes off. 5. Add tomatoes , salt and saute well. Cover the lid and let the tomato become mushy and soft. 6. Add chili powder, roasted curry powder, turme

CHICKEN PORRIDGE (CONGEE) Is a thick porridge of rice largely disintegrated after prolonged cooking in water. Ingredients 1. Rice 2 cups 2. Carrots diced 1 3. Garlic 4 pods 4. Chicken diced 200g 5. Chicken broth 6. Sesame oil 2tsp 7. Green Onion 4 8. Fried anchovies 1 cup 9. Fried garlic 1tsp 10. Fried onion 1tsp 11. Chili soy sauce ( see below for the recipe) Preparations 1. In a large pot, rinse rice till water runs clear and drain it. 2. Add water to the rice and set it on the stove to boil. When water comes to boil, remove lid, add chicken breasts and diced carrots 4 pods of garlic and chicken broth. Reduce heat to medium for about 30 minutes. If porridge gets too thick, stir in 1/2 cup of hot water to dilute. 3.  Add ginger and two teaspoons of sesame oil to the porridge and stir well. 4. Sprinkle green onion, fried anchovies, chili soy sauce, fried onion ,fried garlic and serve hot. Chili soy sauce (This serves as a condiments to the porridge) 1. Thai

PALIPALAYAM CHICKEN GRAVY Ingredients 1. Chicken 1/2 kg 2. Mustard seeds 1 tsp 3. Cumin seeds 1/2 tsp 4. Garlic chopped 1tsp 5. Curry leave 1 sprig 6. Shallots chopped 4 7. Ginger garlic paste 1 tbsp. 8. Turmeric powder 1/2 tsp 9. Chili powder 2 tbsp. 10. Coriander powder 1tsp 11. Salt to taste 12. Fennel seeds.  13. Dry chillies 5 Preparations 1. Clean wash the chicken and set aside 2. Roast fennel seeds in a pan and let it cool. Once cooled grind it to a smooth powder. 3. Heat wok and add oil. Add mustard seeds, dry chilies, cumin seeds, chopped  garlic, curry leaves and onion. Stir until onion turned golden brown. 4. Add ginger garlic paste and keep stirring until the raw smell goes off. 5. Add turmeric powder, chili powder, Coriander powder and salt. Mix well and add 1/2 cup water. Cover lid and let the masala cook for 10 minutes on medium heat. 6. Add chicken and mix well. Sprinkle oil and cover lid. Let it cook on medium heat

FISH CURRY KERALA CUISINE Ingredients 1. Fish 1/2 kg 2. Onion chopped 4 3. Ginger garlic paste 1tbsp 4.Green chillies 3 5. Curry leaves 1 sprig 6. Chili powder 2 tbsp. 7. Fish curry powder (BABAS) 1tbsp 8. Coriander powder 1tbsp 9. Turmeric powder 1/2 tsp 10. Fenugreek powder 1/4 tsp 11. Tamarind juice 1/2 cup 12. oil 2tbsp 13. Mustard seed 1tsp 14. Fenugreek seeds 1/2 tsp 15. Okra 5 piece (clean wash and drained) Preparations. 1. Clean wash the fish and marinate with salt, turmeric powder and fish curry powder and set aside. 2. Heat oil and add mustard seeds and fenugreek seeds. 3. Once it starts splutters, add chopped onions, ginger garlic paste, green chillies and curry leaves. Stir well . Once onion turned golden brown add tamarind juice and mix well. Cover lid for 5 minutes and low the heat. 4. Add red chilli powder, coriander powder, salt , turmeric powder and fenugreek powder and mix well until the raw smell of the powders goes

CHICKEN PERATAL   Dry chicken curry Ingredients 1. Chicken 1 kg 2. Red chili powder 2 tbsp. 3. Turmeric powder 1/2 tsp 4. King Curry powder 11/2 tbsp. 5. Babas Meat curry powder 1tbsp 6. Coriander powder 1tsp 7. Garam Masala powder 1 tsp 8. Green chilies 7 slit 9. Ginger garlic paste 1 tbsp. 10. Curry leave 1 sprig 11. Clove 3 12. Cumin seeds 1tsp 13. Fennel seeds 1tsp 14. Cinnamon stick 1/2 inch 14. Pepper powder 1tsp 15. Tomato 1 medium chopped 16. Vinegar 1tsp 17. Shallot chopped 3 18. Lemon juice 1 tbsp. 19. Oil Preparations 1. Wash the chicken clean and marinate with vinegar, salt, turmeric, babas meat curry powder and set aside. 2. Heat oil in wok. Splutter cumin seeds, fennel seeds, clove, pepper and cinnamon stick. 3. Add shallots, curry leaves, green chilies and saute until shallot turns golden brown. 4. Add ginger garlic paste and saute again until the raw smell goes off. 5. Add tomatos, salt and saute well. Cl

TEH TARIK. Made of black tea, condensed / evaporated milk. "pulled tea" is a hot beverage which can be found in Malaysia and Singapore. Its name derived from the pouring process of "pulling" the tea during preparation. The origins of teh Tarik can be traced to Indian-Muslim immigrants in the Malay Peninsula who set up drink stalls at the entrance of rubber plantations after world war 2 to serve the workers there. History- Wikipedia Ingredients 1. Tea dust / loose tea leafs 2 1/2 tbsp. 2. Hot water 500ml 3. Condensed/ Evaporated milk 4 tbsp. 4. Sugar Things needed for preparations Steel cups with handle - 2 Coffee/Tea filter   - 1 Preparations 1. Boil the tea dust / loose tea leafs in a pot on a high heat. Let it boil for 5 minutes. 2. Strain the tea through a filter into another steel cup with a handle. Add condensed/evaporated milk sugar and stir well. 3. Hold a steel cup with tea in one hand, pour tea into a steel cup in another. Repeat the

BUBUR KACANG HIJAU Mung beans porridge with coconut milk and palm sugar This is a Malaysian and Indonesian sweet dessert made from mung beans. Palm sugar has a flavor similar to brown sugar. Palm sugar is the sugar from a coconut tree. Ingredients. 1. Mung beans 300 grams 2. Pure coconut milk 2 cups 3. Coconut milk dilute with water 2 cups 4. Palm sugar 2 medium size 5. Salt to taste 6. Pandan leaves 2 or Pandan essense/ extract Preparation. 1. Soak Mung beans for over night or you can soak it 4 hours. 2. Wash mung beans  and drain well. Add  2 cups of coconut milk dilute with water into a pot and add Mung beans. 3. Tie a knot on pandan leafs and add into the pot. Add Palm sugar and stir well. Boil until the beans are cooked and soft. Cover the lid and place it on medium heat. 3.Add Pure coconut milk with a pinch of salt and mix well. 4. Serve with warm or cold. Note. Bear in mind that this is a hard beans. Soak it well overnight or 4 hours. You have to slow c

SAMBAL IKAN BILIS (Spicy fried dried anchovies gravy) 1.100 gram peeled ikan bilis (dried anchovies)  2. 4 shallots chopped 3. ginger garlic paste 1 tbsp. 4. Tamarind 1 tbsp. (soaked in 1/2 cup hot water to extract the juice) 5. Babas Chili powder 6. Turmeric powder 1/2 tsp 7. Curry leaves 1 sprig 8. Mustard seed 1/2 tsp 9. Cumin seed 1/2 tsp 10. Pepper 1/2 tsp 11. Green chili 3 slit 12. Tomato 1 chopped 13. Salt to taste 14. Sugar (optional) 15. 1/2 cup hot water Preparations 1. Fry ikan bilis until crispy in low heat (dried anchovies) . Sieve the fried ikan bilis (anchovies) and save the remaining oil. 2. Heat up the oil (use back the remaining oil), add mustard seed, cumin seed and pepper stir for 1 minute. 3. Add shallots, curry leaves and green chilies and saute till shallots become golden brown. 4. Add ginger garlic paste and saute till raw smell goes off. 5. Add tomatoes, salt and mix with the ingredient. Cover the lid. Onc