MY ASIAN RECIPE

CHETTINAD CHICKEN CURRY Chettinad cuisine is the cuisine of a community called Nattukotai Chettiars from the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is the most renowned fare in the Tamil Nadu repertoire. Chettiar or Chetti is a title used by many mercantile, agriculture and land owning castes in South India, especially in the states of Tamil Nadu and Kerala, India.  Chettinad cuisine uses a variety of spices and the dishes are made with freshly grounded  masalas. Ingredients 1. Chicken - 1kg 2. Onion / Shallots -  1 cup (chopped) 3. Tomatoes - 1 cup 4. Turmeric powder - 1/2 tsp 5. Curry leaves - 2 sprigs 6. Coconut milk - 1 cup 7. Coriander leaves for garnishing 8. Salt to taste 9. Oil - 1tbsp Spice Paste 1. Green Chillies - 2 2. Garlic - 5 pods 3. Ginger - 1" 4. Poppy seeds - 1 tsp (optional) soak in warm water for 10 mins) Roast and grind to a powder 1. Pepper corns - 1/2 tsp 2. Cumin seeds - 1/2 tsp 3. Fennel seeds

CRISPY FRIED SALMON NUGGETS Delicious crispy fried salmon nuggets made using fresh salmon fillets Salmon is one of those foods that I always get my kids to eat. It is a really great source protein for growing bodies, not to mention an excellent way to get essential Omega-3 fatty acids into them. It's not surprising to know Salmon is known as brain food! Ingredients 1. Salmon Fillets 2. Egg - 1 3. Breadcrumbs - 1 cup 4.Parsely flakes - 1 tsp 5. Salt. Preparations 1. Remove the skin from the salmon fillets and chop them into cube sized and sizzle little salt to taste. 2. In one bowl crack in the egg and whisk with a fork. Add bread crumbs on a plate and parsley flakes on another plate and set aside. 3. Take one piece of salmon nugget dip it in the egg and roll it on the breadcrumbs and deep fried until light brown. Once cooked sprinkle some parsley flakes on top and serve hot. This recipe is really easy and quick to make.

CHETTINAD PEPPER CHICKEN It is an exotic pepper chicken recipe that brings variety to your ordinary meals. Chettinad is a region in South India, Tamil Nadu inhabited by Chettiar Community. The cuisine of Chettiar community is one the most flavourful cuisine and is also the spiciest as well. I am a big fan of the Chettinad cuisine. The above Chettinad pepper chicken recipe turns out tasteful due to its masala powder that is used for making it is exceptional Tips Dry roast the ingredients to make the masala powder until they are nicely browned and fragrant. Do this on low heat to get the best result Ingredients For grinding 1. Cumin seeds - 1 tsp 2. Coriander seeds - 2 tbsp. 3. Dry chillies - 5 4. Black peppercorns - 3 tsp 5. Cinnamon - 2 inch 6. Green cardamom - 3 to 4 7. Fennel seeds - 1 tsp 8. Shredded coconut - 1/4 cup 9. Ginger - 2 inch (chopped) 10. Cloves - 10 For the gravy 1. Oil - 4 tbsp. 2. Bay leaves - 2 3. Mustard seeds - 1tsp 4. Onion - 2 cups

PAN FRIED KING FISH WITH SPICE A Pan fried fish is commonly found all across the world but the marinade ingredients is vary from place to place. This spice marinade uses both spices and aromatics lending a rich and deep flavor to the fish. And it works best with any kind of fish steaks or meaty one like salmon or red snapper. Let me share you with a lip smacking seafood recipe today! Ingredients 1. King fish steaks 2. Vegetable oil/ coconut oil (for shallow frying) 3. Salt to taste Spice Marinade (Grinded) 1. Red chilli powder - 2 tsp 2. Turmeric powder - 1tsp 3. Crushed black pepper - 1/2 tsp 4. Ginger garlic paste - 1 tsp 5. Shallots/Small onion - 3 6. Lemon juice - 2tbsp Preparations 1. Clean wash the fish steaks. 2. Season the steak with salt. 3. Marinate the fish with the grinded paste and make sure all sides are well coated. 4. Store the marinate fish into the refrigerator for min 30 minutes or overnight. 5. Shallow fry in oil 6. Serve hot with rice or

CHICKEN PERATTEL WITH SHREDDED COCONUT (Chicken dry roast with shredded coconut) Perattel is a typical dry South Indian curry. If you add more water or coconut milk to this dish, it becomes chicken curry. Ready to take a bite of the South Indian cuisine with the intense flavor? Here is Chicken Perattel with shredded coconut you can take on, and be ready to withstand the fiercely hot spices permeated your palate down to your throat. Ingredients For marinating 1. 500 gm Chicken (cut into bite size) 2. 1/2 tsp Turmeric Powder 3. 1 tbsp. Lime Juice 4. 3 tbsp. Kings Roasted Curry Powder or Chilli Powder 5. 1 tsp Cumin seeds 6. 1 tbsp. Coriander Powder 7.  1 tbsp. Ginger Garlic paste 8. Salt to taste For tempering 1.  1 tbsp. Fennel seeds 2. 1 tsp Cumin seeds 3. 2 Cardamom 4. 2 Cloves 5. 1 medium Cinnamon stick 6. 1 sprig of Curry leaves 7. 4 Green chillies 8. 1 Onion (chopped) 9. 1 cup potatoes (chopped) - optional 10. 1 tbsp. ginger garlic paste

PULI SORU (TAMARIND RICE) Puli Soru is a popular south indian dish. It is also a traditional south indian tamil brahmin's favorite recipe. Puli soru is best for lunchbox and for travel as it doesn't get spoiled easily. The longer you keep the more it enhances the flavor. Try and enjoy it with your family today!. Ingredients 1. Cooked rice - 2 cups 2. Tamarind - 1/4 cup 3. Fenugreek - 1/4 tsp 4. Water - as required 5. Shredded coconut - 2 tbsp. 6. Shredded carrots - 2 tbsp. 7. Urad dhal - 2 tbsp. 8. Mustard seeds -  1 tsp 9. Dry chillies - 5 10. Curry leaves - 1 sprig 11. Salt to taste 12. oil - 2 tbsp. 13. Hing - a pinch 14. Turmeric powder - 1/4 tsp Preparations 1. Soak tamarind in 1 cup hot water, mash it well and set aside. 2. Dry roast fenugreek seeds in a pan until golden then crush it to a coarse powder and set aside. 3. Boil hot water and add dry chillies. Once boiled remove from stove and set aside 4. Heat oil and add mustard seeds a

YAM BASKET WITH KUNG PAO CHICKEN The Yam basket derives its name from the Buddhist alms bowl (fatt putt). This dish is originally created as a vegetarian dish but nowadays you can fill with any dish you love.  A good yam basket is crispy on the outside and fluffy inside. Ingredients Crispy Yam ring 1. Yam - 600 g 2. Wheat starch - 10tbsp 3. Boiling water - 10 tbsp. 4. Salt - 1 tsp 5. Vegetable shortening - 2 tbsp. 6. Sugar - 1 tbsp. 8. Chinese 5 spice powder - 1/2 tsp 9. Vermicelli noodles - 1 handful for deep frying Chinese 5 spice powder 1. Star Anise - 2 2. Fennel - 2 tsp 3. pepper corn - 3/4 tsp 4. Clove - 1/4 tsp Grind all above spices into a smooth powder. Kung Pao Chicken Marinating chicken 1. Boneless chicken - diced 2. Soy sauce - 1 tbsp 3. Chinese rice wine or dry sherry - 2 tspn 4. Cornstarch - 1 1/2 tspn Sauce 1. Chinese black vinegar or balsamic vinegar - 1 tbsp. 2. Soy sauce - 1 tsp 3. Hoisin sauce - 1 tsp 4. Oyster sauce - 1t

MEDU VADA (ULUNDU VADAI) fried lentil donut with shallots, green chillies and curry leaves This street food snack is popular in India. Ulundu Vadai is part of the culinary tradition of the Tamil people of southern India and Sri Lanka. The donuts a golden brown and crispy on the outside and soft on the inside. This dish are traditionally served with sambar (dhal curry), a vegetable and lentil stew or green hot peppers accompanied by coconut chutney. Ingredients 1. Urad dhal (whole urad dal without skin) - 3/4 cups 2. Shallots - 10 (chopped) 3. Green chillies - 3 4. Curry leaves - 1 sprig 5. Asafoetida - 1/8 tsp 6. Salt to taste 7. Water as needed Preparations 1. Soak urad dhal with asafetida for 3 hours in cold waters. 2. Grind urad dhal with little water till fluffy. Ice cold water is recommended. This process usually takes around 12 to 15 minutes. You will get a fluffy white batter. 3. Add shallots, green chillies, curry leaves and little salt into the batter

CHICKEN CHOP SUEY with stir fry vegetable in a mild sauce. Ingredients Chicken Marination 1. Chicken - 1 pound (boneless chicken thighs diced) 2. Dry sherry wine - 1/4 cup 3. Garlic - 1 clove (chopped) 4. Ginger - 1 tsp (chopped) 5. Cornstarch - 1 tsp (optional) Vegetables 6. Onion - 1 medium size (chopped) 7. Celery - 2 ribs (sliced) 8. Bok Choy - 1/2 pound (sliced) 9. Carrot - 1 (sliced) 10. Beans sprouts - 1/4 pound 11. Oil for cooking Sauce 1. Chicken broth - 1/2 cup 2. Oyster sauce - 1 tbsp. 3. Soy sauce - 1 tbsp. 4. Cornstarch - 1tsp Preparations 1. Marinate chicken with sherry wine or you can use Shaoxing wine, garlic, ginger and cornstarch for 15 minutes. 2. Prepare vegetables and keep all components separately. Mix the sauce ingredients together and set aside. 3. Heat skillet over a medium high heat, Add oil when hot. Add marinated chicken and stir fry for 2 to 3 minutes or until chicken is cooked. 4. Add onion and stir fry for 2 to 3 minutes

HOMEMADE ROASTED CURRY POWDER roasted spice blend The base for any delicious curry is the curry powder. This homemade recipe is very aromatic and has very robust and complex flavors. I made this curry powder for my daughter since she doesn't eat spicy food. There is no chilli in this powder except for black pepper corn. Let's look at the ingredients. Ingredients 1. Coriander seed - 4tbsp 2. Cumin seeds - 3tbsp 3. Black peppercorns - 2 tbsp. 4. Mustard seed - 1 tbsp. 5. Whole cloves -  3tsp 6. Cardamom seeds - 2tsp 7. Fennel seeds - 2tsp 8. Rice (uncooked) - 2tbsp Preparations 1. On a dry non stick pan. Heat over medium heat and roast all the ingredients to 3 to 5 minutes until the spices start to turn brown, toast and aromatic. Keep stirring to prevent burning. 2. Remove from the heat and let the spices cool down. 3. Use a spice grinder to grind the spice mix into a powder in batches. 4. Store in air-tight container and store it in a

SALMON FISH CURRY This homemade salmon curry is flavorful and absolutely delicious. It is made of indian spices, curry leave, tamarind juice(souring ingredient). It is easy and quick to cook. Lets try it today! Ingredients 1. Salmon fillet (cut into medium size) 2. Mustard seed 1/4 tsp 3. Green chillies - 4 sliced 4. Curry leave - 1 sprig 5. Tomatoes - 1 medium chopped 6. Ginger -1 inch (chopped) 7. Garlic - 5 pods (chopped) 8. Tamarind juice - 3 tbsp 9. Onion - 1 medium (sliced) 10. Fennel seed - 1/4 tsp 11. Cumin seed - 1/4 tsp 12. Black pepper - 1/8 tsp 13. Cinnamon stick - 1 inch 14. Fenugreek seed - 1/8 tsp 15. Clove - 2 16. Fish curry powder ( Babas brand) - 2 tbsp 17. Methi powder - 1/5 tsp 18. Coriander powder - 1tsp 19. Roasted curry powder - 2 tbsp. (King brand) Preparations 1. First clean salmon well and cut into medium size. In a bowl, add the salmon and marinate with salt, turmeric powder and chicken curry powder. Set aside and marinate

MUSHROOM FRIED RICE The quickest and authentic way to make this hearty version of Chinese cuisine is to use that leftover rice to make this easy and delicious Vegan Mushroom fried rice. Ingredients 1. Mushrooms - 5 chopped 2. Cooked rice - .2 cups 3. Oyster sauce - 1 1/2 tbsp. 4. Soy sauce - 2 tbsp. 5. Avocado - 1/3 cup (chopped) 6. Carrots - 1/3 cup (chopped) 7. Beans - 1/3 cup (chopped) 8. egg - 1 9. Garlic - 5 pods (chopped) 10. Onion - 1 medium (chopped) Preparations 1.  Heat oil in a pan and add garlic. Stir garlic in low medium heat until aromatic. 2. Add onion and stir until it turns translucent. 3. Add chopped carrots and beans and mix well. Cook for 3 minutes. 4. Now add copped mushrooms and add a little water mix well and let it cook for 5 minutes in medium heat. 5. Add oyster sauce and soy sauce and mix well with the rest.  You can add vinegar now for taste enhancement or you can skip this part. 6. Add avocado and stir well for 2 minutes and add t

WHITE COFFEE I love coffee a lot especially Bru coffee. This coffee is very popular in India. Bru coffee or Bru instant is made from a fine blend of Arabica and Robusta beans which are roasted to perfection. This is simple way of making it at home and I really love it this way. Try it today! Ingredients 1. 1 cup of Milk 2.1 tsp of coffee powder / bru coffee 3. 1 tsp of sugar Preparations 1. Add the milk to a sauce pan and bring to a boil. 2. Add the coffee powder and stir well 3. Add sugar and stir until dissolve 4. Serve hot

FRENCH FRIED POTATOES Russets or baking potatoes are the best. Soaking is key for crispy potatoes. This helps to remove the starch and keeps it from sticking together. A heavy bottomed pot, a wire mesh strainer, deep fry thermometer, and a roll of paper towels are the only one you need for piles of golden brown crispy fries. Ingredients 1. White sugar 1/3 cup 2. Warm water  2 cups 3. 2 large potatoes (peeled and sliced into 1/4 strips) 4. oil for frying 5 - 6 cups 5. salt to taste Preparations 1. In a medium bowl, dissolve sugar in warm water. Soak potatoes in water for 15 minutes. Discard from water and let it dry thoroughly on paper towels. 2.Heat oil in deep fryer. Add potatoes, fry for 5 to 6 minutes until potatoes turns golden.  Season with salt and serve.

SHRIMP SOUP   with tomato, thyme, oregano, ginger, garlic, butter Ingredients 1. Garlic 3 clove- chopped 2. Ginger 2 inch - chopped 3. Thyme - 1/4 tsp 4. Oregano - 1/4 tsp 5. Onion medium -1 chopped 6. fresh leafy vegetable - chopped 7. Tomato medium - 1 chopped 8. Butter 1tsp 9. Salt to taste 10. Oil 11. Shrimp broth - 2 cups 12. Leafy vegetable/ scallions - chopped for the broth 1. Boil the shrimp shell in hot boiling water Preparation 1. Heat oil in a frying pan. Add chopped ginger, garlic and saute for 1 minute in medium heat. 2. Add onion and saute until the onion turns translucent. Add butter and Sprinkle some thyme and Oregano and saute for 1 minute. 3. Now add chopped tomato and cover the lid until tomato turns mushy. Once the tomato is soft and mushy add 2 cups of shrimp broth 4. Add shrimp and mix well. Cover lid and let it cook in medium heat for 10 minutes. 5. Lastly add fresh leafy vegetable/scallion and cook for another 1 minute. Turn off the

STEAMED LEMON SALMON  with ginger, garlic, scallion, thyme, oregano, soy sauce and lemon juice The salmon fillets come out of the steamer juicy and coated in a flavorful sauce. Ingredients Sauce 1. Thyme 1/4 tsp 2. Oregano 1/4 tsp 3. Light soy sauce 2tbsp 4. Garlic 3 clove (chopped) 5. Ginger 2 inch (peeled and finely sliced) 6. Scallions (green part only) chopped 7. Oil 2 1/2 tbsp. 8. Lemon juice Salmon 1. Salmon fillet 1 1/4 pounds.  cut into 2 pieces 2. Scallion (white part only) cut into strips - optional 3. Cilantro 3 sprigs - optional Preparations 1. In a bowl combine all the sauce ingredients except the scallions and lemon juice ,add the salmon fillet and mix the salmon with the sauce and marinate for 15 minutes. Keep aside 1tsp of ginger for frying. 2. Fry ginger until light brown and set aside. 3. Fill a large pot with steamer tray halfway up with water and bring to a boil. 4. Find a heatproof bowl and add the marinated salmon with all the sauces

Grilled Butter Chicken Ingredients 1. Chicken Breasts 2. Olive oil 3. Salt to tase 4. Black pepper (freshly ground) 5. Melted butter Preparations 1. Cut the chicken breast to make cutlets. Lightly rub with olive oil to help seasoning. 2. Season with freshly  ground  black pepper and salt. 3. Put the chicken on the grill or a pan and baste with melted butter.  4. Grill over high medium for 8 to 10 minutes per side. After flipping the chicken, baste with butter again. Grill until internal temperature reaches 165 degrees and set aside about 5 minutes before serving. If you have extras you can use the leftover chicken for pasta dish, salad or quesadillas.

LAKSA (Penang Laksa) Rice vermicelli with spicy coconut milk curry broth This dish is very popular in Malaysia and Singapore drawing from Malay, Chinese and Indian influences. It is usually made up of thin yellow noodles or vermicelli with spicy curry soup, chilli, coconut milk and a choice of fried tofu, fish balls, fish cakes, bean sprouts and hard boiled eggs.  In southern Malaysian and Singapore it is called "Curry Laksa". Ingredients 1. 1/2 oz belacan (shrimp paste) - toasted 2. 4 oz shallots (peeled and chopped 3. 2 oz garlic (peeled and chopped) 4. 2 stalks of lemongrass (white part only-chopped) 5. 1 oz dried chillis (seeded ,soaked and drained) 6. 4 fresh red chillies (seeded and chopped) 7. 1 tsp white pepper powder 8. 3tbsp coriander powder 9. 1tsp cumin powder 10. 1tsp fennel powder 11.5 tbsp oil Stock 1. 3 cups of water from scalding shrimp and boiling 1/2 a chicken 2. 2 cups chicken stock 3. 1-3 oz rock sugar (to

SHRIMP WONTON SOUP A simple and light Chinese dumpling INGREDIENTS For the Shrimp 1. Shrimp - 1 pound (peeled and deveined. Keep the shells aside) 2. Baking Soda - 1 tsp For the Broth (Best with both homemade or store bought chicken broth/chicken stock) 1. Wonton broth or chicken broth - 6 cups 2. Lemongrass - 2 stalks (peeled and crushed) 3. Ginger - 1 inch 4. Green Onions - 2 5. Fish sauce to taste For the Wonton 1. Garlic - 1tsp (grated) 2. Ginger - 1tsp (grated) 3. Oyster sauce -2tsp 4. Soy sauce - 1tsp 5. Sesame oil - 1/2tsp 6. Shaoxing wine or dry sherry - 1tsp 7. White pepper - 1/2tsp 8. Wonton wrappers For the Soup 1. Green onion - 2 (sliced)     (option: You can substitute or add with baby bok choy or cabbage) PREPARATIONS For the Shrimp 1. Mix the baking soda into some cold water, place the shrimp in it and refrigerate overnight. For the broth 1. In a large pot, boil the broth, shrimp shells, lemo

Karuveppilai Thogayal (Coarsely ground curry leaves chutney) Curry leaves are natural flavoring agents with a number of important health benefits, which makes our food both healthy and tasty with its pleasant aroma. The health benefits of curry leaves include aiding in weight loss, treating diarrhea, morning sickness/nausea and many more. The plant is native to India and is usually found in tropical and subtropical regions. In Ayurvedic medicine, curry leaves are believed to have several medicinal properties. Ingredients 1. Cooking oil - 2tsp 2. Red Chillies - 3 pcs 3.Urad dhal - 2 tsp 4. Curry Leaves - 1 cup 5. Tamarind juice - 3 tbsp. 6. Salt to taste 7. water as needed Preparations 1. In a pan, heat oil and roast the urad dhal and red chillies. When dhal turns golden brown, remove and set aside. On the same pan, add curry leaves on medium heat, saute well till leaves shrink. 2. Add tamarind, give a toss and switch off the flame. 3.Grind it to a smooth paste