Showing posts from December 4, 2009

Veggie Mee Hoon

I'm really fond of having noodles than rice especially these rice noodles.These noodles blend in with any type of seasoning. This dish is so versatile that you can use prawns, chicken or any other meat as an ingredient. Throwing in some beansprouts or other vegetables would also go really well!

Veggie Mee Hoon

Serving Size:5

2 cups rice noddles cooked and drained
1 medium onion thinly sliced
1 medium tomato chopped
1tbsp minced garlic
2tbsp IkanBilis (anchovy) - pounded
1 cup shredded cabbage
1 cup shredded carrots
chopped coriander leaves
chopped spring onions
1tbsp hot tomato ketchup
1tbsp soy sauce
1tsp chilli powder
1/4tsp mustard seeds
salt to taste
2 eggs

Preparation Methods:

Heat a heavy bottomed skillet on medium flame and add 3tbsp olive oil. Once it's heated splutter the mustard seeds followed by the minced garlic and pounded anchovy. Saute till oils separates- then add the onion and the shredded vegetables. Let the onions become brown and add the tomato. Saute til it becom…

Green Peas Masala

For the past few days my hubby is helping me with dinner. He was longing to have green peas masala-restaurant style for quite sometime but never got chance in preparing them. We end up having something else as I have mentioned that my plans are not performing well:( Actually we want to make parotta-home-made ones but there's wasn't enough all-purpose flour at home.I ended up frying some frozen parotta with green peas masala.

Serving Size: 5

For Paste:
1 large red onions chopped
1tbsp ginger garlic paste
1/2tsp turmeric powder
2 green chillies
1tbsp tomato paste
1tsp salt

Saute all the ingredient and grind to fine paste once cooled-set aside.

1 cup green peas
1/4cup finely chopped green capsicums
2 tomatoes- pulse to puree
2 tomatoes finely chopped
1/4 cup milk
1/2tsp mustard seeds
1/2tsp cumin seeds
few sprig curry leaves
1tsp chillie powder
chopped coriander leaves
1tbsp ghee

Preparation Methods:
Heat a skillet on medium pan and sputter mustard ,cumin and curry leaves. Add the grind pa…

Mixed Fruit Pancakes

Mixed Fruit Pancakes

Serving Size: 4

2 large eggs
2 cups buttermilk
6tbsp melted butter
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/4tsp cinnamon powder
2tsp baking soda
1/4tsp salt
1 cup b mashed bananas
1/2 cup finely chopped pecans or walnuts
sliced strawberries
sliced red seedless grapes

Preparation Methods:
In a medium bowl, whisk together the eggs and buttermilk. Stir in the melted butter. In a another bowl mix the flour, sugar, cinnamon ,baking soda, and salt together. Add the dry ingredients to the wet ingredients, stirring until just combined.Stir in the bananas and pecans.

Lightly grease a large sauté pan or griddle with the nonstick spray or butter. Heat the pan until hot and then spoon out 3 tablespoons of batter per pancake. as the bubble appears add few slices of strawberries and grapes .Turn the pancakes over and cook for another minute.Transfer the cooked pancakes to an ovenproof dish and place in a warm oven until to be served.