Apom (coconut bread)

Apom (Coconut bread)

Ingredients:

• 2 cup uncooked rice-soak 3 hours


• 1 cup of cooker rice - soak 3 hours


• thick coconut milk for blend- 2 cups


• 1/2 tsp baking soda


• salt

How to make apom:

1. First, you have to blend the rice and uncooked rice with the coconut milk till smooth.The batter should be as melted ice cream (the thickness). Add water if necessary.


2. Then, pour the batter into a plastic Tupperware and make sure it is just half of the Tupperware.


3. Leave it for about 9 - 10 hours so that the batter will rise up to 3/4 of the Tupperware. Please check at the 8 hours of rest. Do not over rest it. If so the batter will turn it's taste.


4. When it's ready to cook, put some salt and 1/2 tsp of baking soda and stir well and after 10 minutes it is ready to make.


5. Take a frying pan and put 1 big scoop of the batter and move around the edge and cover it till cooked.


6. The cooked apom is brownish at the all edge. It is delicious to eat with any curry or even with the thin coconut milk added sugar.

Tofu Balls

Tofu Bolls

Ingredients A:

• Tofu 4
• 1 bunch of coriander leaves- finely chopped
• 1 chili-finely chopped
• salt
• 1/2 tbsp - white peeper & red chili powder
• 4 tbsp chicken chopped
• 2 eggs- beaten

Ingredients B:

• 4 tbsp rice flour
• 2 tbsp corn flour
• chili powder-1/2 tsp
• 1/2 tsp white pepper
• salt

Ingredient C:

• Oil for frying

Ingredients D:

• chili sauce
• mayonnaise

How to make tofu balls:

1. Mix ingredients A all together with your fingers.Break the tofu as well.
2. Make balls from that and roll on the mixing of ingredients B.
3. Then just fry the balls into the hot oil till brownish.
4. Mix the ingredients D and ready to serve with tofu balls.

Bombay toast

Bombay Toast

Ingredients:

• bread slices
• 1 egg
• 1 tbsp sugar
• salt
• 2 tbsp oil for frying
• 1 tbsp condense milk

How to make Bombay toast:

1. Mix egg, sugar, salt, milk in mixing bowl.
2. Then, cut the bread slice into small pieces or cut 1/2.
3. Next, dip the bread into the mixing and fry the bread till golden in colour.
4. Last, spred some sugar on top of the bread while hot and ready to serve.
   

Fish Curry

INDIAN FISH CURRY

Ingredients:

• 250g fish washed-sliced


• 1 /2 cup coriander leaves chopped


• 2 tomatoes finely chopped


• 1 onion


• 2 tbsp red chili powder


• 2 green chillies chopped


• 1 tsp fenugreek seeds


• 1/2 tsp cumin seeds


• 1/2 tsp fennel seeds


• 1 tsp coriander powder


• A pinch turmeric powder


• Salt To Taste


• 2 tbsp oil


• 2 Patel of curry leaves

How to make Indian fish curry:

1. Heat the pan, and add oil. Then add cumin,fennel and fenugreek seeds.


2. Stir for a minutes, and add onions, curry leaves and tomatoes.


3. Fry for a moment.


4. then add chili, coriander leaves, chili, coriander and turmeric powder. As well as 2 cups of water.


5. Next, bring the gravy to boil and add fish and salt. Cook for 10 minutes.


6. Serve fish curry hot.

Bread bujji

Bread Bujji

Ingredients:

• Few slice of bread-cut age
• 2 tbsp- Red chili powder
• 2 tbsp- rice flour
• 4 tbsp- dal flour
• a pinch of salt
• 1 tsp crushed cumin seeds
• 2 cup of water
• oil for deep frying.

How to make bread bujji:

1. First, you have to cut a slice of bread to 4 small pieces.
2. Then,in the other bowl, mix the rice and dal flour, chili powder, salt and the cumin seeds with 1 1/2 cup of water first.
3. The mixing should be thin and light .
4. Next, dip the bread pieces into the mixing and deep fry it till golden.
5. Ready to eat with chili or tomato sauce.

Indian chapati (wheat bread)

INDIAN CHAPATI

Ingredients:

• 2 cups Wheat Flour



• a bit of salt



• 2 tbsp sunflower oil



• Luke warm water as per requirement
  

How to make chapati:

1. Knead soft dough with above ingredients.



2. Make sure the dough is not sticky. If sticky add some flour on top of the dough.



3. Leave it for at least 30-50 minutes.





4. Break off to a table tennis - ball sized (even smaller) bit of dough.



5. Roll with help of dry flour to a thin round. Roll as thin as possible.



6. Heat pan and place uncooked chapati on it.



7. When on one side is cooked-light brownish with 2-3 dark brown spots, turn it.



8. Use a kitchen towel and lightly press the chapati, rotating at same time, it will puff. Make as crisp as desired.



9. Take out and it's ready to served. Serve when it is still hot.



10. Can eat the chapati with vegetable curry or with dry chicken and beef rendang (thick curry) .

Fresh watermelon juice

FRESH WATERMELON JUICE.

Ingredients;

• watermelon 1/4


• rose flavor 2 drops


• sugar 4-5 tbsp


• red colour 2 drops

How to make watermelon juice:

1. Place the watermelon, sugar, red colour,and rose flavor into blender.



2. Then blend it till all dissolve and look like juice. DO NOT add water.



3. Last, pun some ice cubes and pour the juice in the long glass and served.

Chicken korma

CHICKEN KORMA

Ingredients:

• 1 chicken cut to small cubes
• 1/2 cups yogurt
• 1 cup of coconut milk
• 1/2 cup of milk
• 2 medium onions
• 2 medium tomatoes
• 2 tbsp fresh ginger and garlic paste
• 2 tsp of ghee
• 2 tbsp of oil
• 2 tsp ground coriander powder
• 1/2 tsp ground chili powder
• 1 tbsp cumin powder
• 1 tbsp fennel powder
• 2 cardamom pod
• 1 cinamon stick
• 3 colve
• 1 1/2 tsp white peper powder
• 1 tsp turmeric powder
• 1 bay leaf
• 2 tbsp fresh coriander
• 1/2 lime juice
• 2-3 red chilli
• 7 mint leaves
• salt to taste.

How to make chicken korma:

1. Heat oil in large heavy casserole; saute cardoman,cinamon stick,colve and bay leaves in medium flame.
2. Then, add onion and ginger garlic paste for 1 minute.
3. Next pour the chicken into it as well as the tomatoes.
4. Add to casserole the coriander, chili, cumin, fennel, turmeric and peper powder. Fry for a few seconds and add 2-3 cups of water.
5. Wait till to boil and wait 5 minute. Then, add yogurt, milk,coconut milk and salt to taste. Bring it to boil and add lime juice.
6. Stir and cook in the low flame till tender.
7. At last, add cuted red chilli, mint leaves and the ghee.
8. Remove and set aside.
9. Sprinkle the chicken korma with fresh coriander and serve.