Groundnut Chutney(palli chutney)

Very tasty chutney which will make u have as many idlis and dosas as u can.

Ingredients:
groundnuts (fried)-100 gms

Red chillies 4 or green chillies 2

Ginger- 1 inch

Garlic just one peice

coconut- 3 inch

salt to taste

tamarind just a little bit for a tangy taste.

Method :

Grind all the above with half cup of water and add tadka to it.It is ready to be served.
Please note: coconut and ginger garlic are optional u can add it if u want. This would still taste good without coconut and ginger garlic.

Spicy Mango Chutney

Ingredients:

1.5kg unripe green mangoes,peel,remove the seeds and cut into tick slices

3 large onions,chopped

1 level tbsp salt

5-6 dried chilies,cut into 2cm lengths

50g ginger,finely shredded

1 tsp all-spice powder

2 tsp chili powder

5 pcs cloves

400ml white vinegar

350g soft brown sugar

Method:

1.Place all ingredients except the sugar into the pot and allow to cook on low heat until mangoes are soft.

2.Add in the sugar and continue to stir until it dissolves and chutney is thick.

3.Cool slightly and ladle into clean,dry jars with plastic covers.Cover immediately.Allow to mature for 2-3 weeks before it is ready for use.

Basic Chicken Stock

Ingredients:
1 medium -sized chicken
6 peppercorns
2 pcs,leeks,cut in 2 cm lenghts
2 carrots chopped coarsely
1 large onion ,halved
2 sticks of celery ,chopped
1 garlic bulb,crushed
2 stalks of chinese celery

Method:
1.Clean the chicken,remove the inside and the skin
2.Boil 3 litres of water in a pot.Put in all the ingredients and allow to simmer on a slow fire.Skim off the scum that appears
3.Add salt to taste .Allow to boil for 1 1/2 hours.Strain the stock through a fine sieve and allow to cool.Store in the fridge .When chicken stock required for a recipe,simply remove the portion recquired and reheat before using

How to Make Cheesecake

Ingredients:

1 3/4 c. graham cracker crumbs
1/2 tsp. cinnamon
1/2 c. melted butter
1 1/4 lbs. cream cheese
1 1/2 tsp. finely grated lemon peel zest
1 tsp. finely grated orange zest
1 tsp. vanilla extract
3/4 c. sugar
1 tbsp. flour
3 eggs
1 egg yolk
2 tbsp. heavy cream

Method:

1. Stir the crushed crackers, cinnamon and melted butter together well.

2.Lay a circle of parchment paper in the bottom of a 9- or 10-inch springform pan. Pack the crust mixture in the bottom and up the sides of the pan. Use the bottom of a glass to press the crust flat.

3.Heat the oven to 300 degrees F.

4.Bring the cream cheese to room temperature.

5.Place the cream cheese, zest and vanilla in a mixing bowl and beat by hand or with an electric mixer until just smooth.

6.Add the sugar and flour gradually and beat just until incorporated.

7.Add the eggs, yolk and cream and mix thoroughly.

8.Pour the filling over the crust and bake for approximately 1 hour.

9.Check the cake for doneness. The very center should jiggle slightly. Avoid using a knife or toothpick to check for doneness.

10.Let the cake cool completely at room temperature, then refrigerate.

Quick and Easy Chicken Kurma

Preparation time:10 minutes
Cooking time:10 minutes
Serves:4

Ingredients:
500ml milk
500g cut chicken pieces
1 thumbsize ginger ,cut into strips
1 large onion,sliced thinly
1 packet ready kurma mix
2 green chilies
2 red chilies
2 tomatoes,quartered
2 tbsp lime juice
salt to taste
cooking oil

Method:
1.Mix 4 tbsp water with the kurma mix to make into a paste.
2.Heat 3 tbsp oil,saute onion,ginger until fragrant and then add in kurma mix .Stir fry over low fire for another 1 minute or until oil leaves side of the ingredients
3.Add in milk,chilies,tomatoes and cook until heated through.Put in chicken pieces and continue to cook until chicken is done.
4.Pour in lime juice ,salt to taste and turn off fire.

Chocolate Fondue

Preparation time:20 minutes
Cooking time:10 minutes
Serves:4

Ingredients:
600ml chocolate milk
2 tbsp sugar
40 g cornflour
100g cooking chocolate,chopped coarsely

To serve with:
Strawberries
Grapes
Orange segments
Bananas
Marshmallows

Method:
1.Blend cornflour and sugar to a smooth paste with 5 tablespoon milk.Heat the remaining milk,add the cornflour mixture and slowly bring to a boil,stirring continuously.Simmer for 1 minute and then add in chocolate ,stir and cook until chocolate has melted.
2.Pour chocolate into a fondue pot or heatproof dish and serve hot.Arrange fruits,marshmallows to dip into hot chocolate.

Creamy Broccoli Soup

Preparation time:20 minutes
Cooking time:5 minutes
Serves:2

Ingredients:
500ml milk
200ml water
2 tsp chicken concentrate stock
1 tbsp olive oil
250g broccoli,cut into florets
1 large onion,sliced thinly
1 small cooked potato,cut into cubes
salt and pepper to taste
1 tbsp cream,optional

Method:
1.Heat olive oil in a saucepan and saute onion till soft and fragrant.Add in water ,chicken stock ,broccoli and potatoes.
2.Cook over medium heat until broccoli is tender.Add in milk ,salt and pepper to taste.
3.Turn off fire,leave soup to cool.Puree mixture in a blender until smooth.Reheat soup gently in the saucepan.
4.Ladle soup into bowls and swirl in a spoonful of cream.

Prawn Green Curry

Preparation time:20 minutes
Cooking time:15 minutes
Serves:4

Ingredients:
400g medium sized prawns,trimmed
50g ready green curry paste
2 tbsp cooking oil
300ml milk
1 tbsp fish sauce
1 tbsp sugar
4 bird's eye chilies
1 round brinjal ,cut into wedges
Some mini brinjals (terung pipit)
Some sweet basil leaves

Method:
1.Heat pan with oil and saute green curry paste for 1 minute.Add in milk,fish sauce ,sugar and brinjals.
2.Simmer mixture over medium fire until brinjal is tender ,add in prawns ,mini brinjals ,chilies and sweet basil leaves.Once prawns are cooked ,turn off fire and serve

Banana Taro And Sweet Potato Dessert

Preparation time:30 minutes
Cooking time:15 minutes
Serves:6

Ingredients:
200g sweet potato ,cut into cubes or wedges and steamed until tender
200g taro,cut into cubes or wedges and steamed till tender
6 bananas,sliced thick
1 litre banana milk

Method:
1.To serve put chilled banana milk in a large bowl,add in sweet potato,taro and banana.

*Note:If served hot,gently heat up the banana milk and add in the rest of the ingredients.

Pumpkin Potato Soup

Preparation time:20 minutes
Cooking time:20 minutes
Serves:4

Ingredients:
500g peeled pumpkin
1 onion sliced
2 cloves garlic
1 chicken tube
250ml water
500ml milk
100g sweet potato,cut into cubes
2 stalks spring onion,to garnish
30g unsalted butter

Method:
1.Melt butter in a saucepan and saute onion and garlic until soft but not brown.
2.Add in pumpkin,potatoes,chicken cube ,water and milk.Simmer over low fire
until pumpkin and potatoes are tender.
3.Leave soup to cool and puree mixture in a blender until smooth.Reheat soup and serve ,garnish with some spring onions.

Banana Carrot Milkshake

Preparation time:10 minutes
Serves:2

Ingredients:
600ml banana milk
2 bananas, sliced
1 carrot, sliced
1/2 tsp ground cinnamon

Method:
1.Combine bananas,carrot,cinnamon and banana milk in a blender.Blend until smooth and frothy.
2.Pour into 2 glasses and serve immediately.

Pasta with Asparagus

Preparation time:20 minutes
Cooking time:30 minutes
Serves:4

Ingredients:
500g spring pasta ,cooked until tender ,drained
400g asparagus,trimmed and blanched
1/2 cup grated parmesan cheese
3 cloves garlic ,crushed
2 tbsp olive oil
(combine all this down together)
400ml milk
1 can chicken soup
2 eggs ,lightly beaten
1 tsp salt
1 tsp black pepper
2 tsp chicken concentrate stock

Method:
1.Heat olive oil and saute garlic until lightly brown.Pour in milk mixture and cook over medium heat,stirring until sauce is smooth.Add in cooked pasta and asparagus and toss till well coated with sauce.
2.Turn off fire and sprinkle parmesan over pasta.

Tiramisu Ice Cream Terrine

Prep:15 mins
Serves:8

Ingredients:
1 litre vanilla ice cream,slightly softened
1x 250g tub mascarpone cheese (available at supermarkets)
6 sponge finger biscuits,halved lengthwise (available at supermarkets)
chocolate -coated coffee beans to serve (available at supermarkets)

Syrup:
3/4 cup milk
1/2 cup coffee-flavoured liqueur
1/4 cup instant coffee powder
2 tbsps caster sugar

Method:
1.Line a 14 x 21cm loaf pan with plastic wrap ,extending the plastic wrap 10cm above edges of pan.
2.To prepare the syrup ,bring milk to a simmer in a pan.Remove from heat and add liqueur,coffee powder and caster sugar.Stir until sugar is dissolved.Cool and reserve 1/2 cup syrup.
3.Combine slightly softened ice cream ,mascarpone cheese and remaining syrup in a large bowl,mix well.Pour into prepared loaf pan.
4.Dip biscuits in reserved syrup and arrange on top of the ice cream mixture.Fold plastic wrap over terrine to cover and freeze overnight.
5.Serve terrine cut into slices with chocolate-coated coffee beans.

*Tip:Instead of sponge fingers,try coffee-flavoured wafer biscuits.They add an extra crunch to this mouthwatering dessert.

White Chocolate Cheesecake

Prep:20mins
Bake:1 hour
Serves:5

Ingredients:
150g digestive biscuits
100g unsalted butter
200g white chocolate
450g cream cheese
30g caster sugar
2 eggs

Method:
1.Preheat oven to 170 degree celcius.Meanwhile,process digestive biscuits into fine crumbs in a food processor.Or place the biscuits in a plastic bag and lightly pound till broken into fine crumbs.
2.Mix digestive biscuits and half of the butter in a 15cm springform cake tin.Press mixture firmly into tin,and tin sides up to the height of 1 cm.Set aside.
3.Place white chocolate in a heatproof bowl over a pot of gently simmering water and stir to melt until smooth and glossy.Remove from heat ,set aside and allow to cool to room temperature.
4.In a large mixing bowl,beat cream cheese and remainig butter till smooth.Slowly beat in sugar until well mixed.
5.Add melted white chocolate and eggs and beat till smooth.
6.Pour cheese mixture into tin.Bake in the oven for 1 hour.Allow to cool completely before covering and refrigerating for at least 3 to 4 hours.

Fried Chicken With Sour Plum Sauce

Prep:25mins
Cook:20mins
Serves:2-3

Ingredients:
500g chicken thighs,boneless
2 tsps salt
1 egg white
2 cups oil for deep-frying

Marinade:
4 tbsps ginger juice
3 tbsps chopped onions
3 tbsps oyster sauce
2 tbsps light soy sauce

Sauce:
1/2 cup of sour plum juice
2 tbsps potato starch

Method:
1.Clean chicken ,rub with salt,rinse with water.Pat dry.Season with marinade.Leave for 45 minutes.
2.Dip chicken into egg white ,coat with a thin layer of corn flour.
3.Heat oil in wok over high fire.When hot,deep-fry chicken until it turns golden brown.Drain,set aside.
4.To prepare sauce,bring 200ml water to a boil in a clean pan.Add sour plum sauce and sugar to taste.
5.When sugar is boiling ,add some potato starch ,stir.Keep stirring as you add more till all starch is used.
6.Pour sauce over the cooked chicken and serve at once.

*This tasty fried chicken is best served hot.