MY ASIAN RECIPE

IDLI (Savory cake) It is a traditional breakfast in South India. It is a savory cake that is popular throughout India and Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Idli is one of the most nutritious breakfast one can have. Made of fermented black lentils and rice, the nutrient quotient in idli is so high that is has been recommended by several organizations across the world. Ingredients 1. Idli rava (cream of rice) 2 cups 2. Split and skinned black gram lentils 1 cup 3. Fenugreek 5 seeds 4. Salt to taste 5. Water for soaking Idli batter 1. Soak the cream of rice in enough water for 8 hours 2. In another bowl soak the black gram lentils and fenugreek seeds for 8 hours 3. Drain the water from the black gram lentils and keep aside. We will use this water for grinding process later. 4. Drain the water from the

MALAYSIAN SAMBAL UDANG (MALAYSIAN PRAWN SAMBAL) Sambal is a hot sauce or gravy/paste typically made from a mixture of variety of chilli peppers. It is a native to the cuisines of Indonesia, Malaysia, Brunei, Singapore and Sri Lanka. Sambal udang is a fiery and piquant side dish often served as an accompaniment to perk up rice meals. Ingredients 1. Prawns 1lb (peeled and deveined) 2. Kaffir lime leaves 6 3. Sugar 1tsp (optional) 4. Salt to taste 5. Tamarind paste 30g 6. oil 4tbsp Paste 1. Chilli powder 2 tbsp. 2. Shallots 5 chopped 3. Lemongrass 2 stalks 4. Galangal 1" 5. Garlic 3 cloves 5. Shrimp paste 1tsp / Belacan 3/4" Preparations 1. Blend all spice paste ingredients with 1/2 cup of water until smooth. 2. Place tamarind paste in a small metal strainer over a bowl. Pour 1 cup hot water over tamarind paste. Stir and press down the tamarind with a spoon to dissolve and set the juice aside. 3. In a medium size pot, heat oil. Add ground spice pas

KERALA CHICKEN ROAST KERALA CHICKEN ROAST Ingredients Marination 1. Turmeric powder 1/4 tsp 2. Chilli powder 2 tbsp. 3. Coriander powder 1tsp 4. Vinegar / Lemon juice 1tsp 5. Ginger 1" 6. Garlic 5 cloves 7. Dry chillies 5 8. Salt to taste Roasting 1. Onion 3 medium 2. Tomato 1 chopped 3. Dry chillies 3 4. Curry leaves 1 5. Garam masala powder 1tsp 6. Pepper powder 1/4 tsp 7. Cinnamon 1 stick 8. Lemon juice 1tsp 9. Oil Preparations 1. Clean and cut the chicken into medium size. 2. Make a paste of the marination ingredients and marinate chicken pieces with this paste and keep aside for an hour. 3. Slice onions and fry in hot oil. Drain it and set aside. 4. Fry the chicken pieces using the same oil and set aside. 5. Heat 2 tbsp of oil in another pan ( you can use the same oil which you fried the chicken. This will enhance the flavor. Add dry chillies, cinnamon and curry leaves. Saute for 1 minute. Add tomato and saute unitl it gets mushy and

STIR FRIED RICE VERMICELLI Fried white bee hoon/ rice vermicelli is a delicious dish that appears very often during potlucks and festivals in Malaysia and Singapore. This dish is very popular for breakfast hours. It is a nice treat to fuel the day with a carbatastic!. This dish can be very economical with a few simple toppings like cabbage and egg. This is very easy, simple and quick to cook at home. Ingredients 1. 1/2 pack rice sticks 1. Shallots 3  2. Ginger 1" 3. Garlic 3 - 5 cloves 4. Leafy vegetable 2 chopped 5. Anchovies 1 cup 6. Thai chillies 3 7. Salt to taste Preparations 1. Soak the rice sticks in hot boiling water until it turned softer. Set aside in a colander and rinse it with cold water and set aside and let it drain the excess water. 2. Pound shallots, ginger, garlic, thai chillies and anchovies coarsely and set aside. 3. Heat up a wok and add the pounded ingredients and stir fry until aromatic or turn light brown.  4. Add in t

KERALA SAMBAR A spicy southern indian dish consisting of lentils and vegetables. It is a lentil based vegetable stew or chowder cooked with a tamarind broth. Ingredients 1. Mixed vegetables cut into medium sized pieces 3 cups. 2. Toor dhal 1 cup 3. Sliced onion 1/2 cup 4. Green chilies 2 slit 5. Garlic 4 cloves 6. Turmeric powder 1/2 tsp 7. Tamarind soaked in hot water. 1/2 cup 8. Red chilly powder 1 tsp 9. Coriander powder 2 tsp 10. Mustard seeds 1/2 tsp 11. Curry leaves 1 sprig 12. Shallots 1/4 cup 13. Asafoetida a pinch 14. Water  15. Salt to taste. Preparations 1. Heat oil in a pot. Add onion , garlic and green chillies and saute for 2 minutes. 2. Next add the diced vegetable and Toor dhal with salt and 1/2 tsp turmeric powder, water as needed and cover the pot. Let it cook for 15 minutes in medium flame. 3. Soak tamarind in 1/2 cup of hot water for 1 minute. Squeeze and take the extract from it and keep it aside. 4.  When the ve

MOTHAGAM (Sweet dumpling) Is an Indian sweet dumpling. The sweet filling on the inside of a modak consist of freshly grated coconut and jaggery (non-centrifugal cane sugar) while the outer soft shell is made from rice flour or wheat flour. They are mostly cooked in a steamer. The modak or mothagam is usually offered to Hindu deity, Ganesha. It begets him the moniker modakapriya (one who likes modak) in Sanskrit. During Ganesha Chaturthi, the puja always conclude with an offering of 21 modaks to Ganesha as prasadam. Ingredients 1. Coconut - grated. 2 cups 2. Jaggery - grated 1 cup 3. Cardamom 2 4. Rice 2 cups 5. Oil 2tbsp 6. Salt to taste - a pinch Preparations 1. Soak the rice for an hour and grind with little water to a find paste. 2. Heat oil in a pan, add grinded rice and mix well. Cook until it form a smooth paste and keep aside and allow it to cool. 3. In a separate pan add in the grated jaggery with 2 tbsp of water and dissolve it in a medium he