Tumeric Tea

I had to give this tea a try after battling two weeks of cough and now a runny nose. It has a dash of turmeric powder, a dash of ginger powder, a dash of black pepper and rice milk, warmed up in microwave, then add manuka honey. Thank you to my friend Susan for teaching me how to make this tea! Verdict = Yummy!



Briyani Rice

Remember I made Briyani Rice on a Fourth of July? Hope you enjoy this recipe.

Ingredients for Briyani Rice:

4 Cups of White Basmati Rice
6 Cups of Water (the ratio of rice to water is 1:1 1/2)

1/8 teaspoon of Cardamon Powder
1/2 teaspoon of Cumin Powder
1/4 teaspoon of Tumeric Powder
1 teaspoon of Fennel Seeds
1 teaspoon of Multi-colored Pepper corn

1/2 stick of salted Butter or 4 tablespoons of Butter (optional)

2 whole Star anise seeds
1/2 a stick of Cinnamon
Clove powder
1 cup of Raisins
1 cup of Cashews

Method:

Soak rice submerged in 6 cups of water for 1/2 an hour. Add the ingredients for the Briyani into a rice cooker in the order above. Cook the rice at normal white rice setting for fuzzy logic rice cooker until done. I omitted the butter for less greasy rice.

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Fish Masala

Remember I cooked this on the Fourth of July. Sorry for the late post of the recipe. Hope you like it!

Ingredients:
4 Halibut Steak or any white fish
Fish Curry Powder
1 teaspoon of Cayenne Pepper
Salt to taste

2 Shallots, minced
1 Garlic, minced
1 inch knob of Ginger, minced and peeled

1 teaspoon of Cumin Powder
1 teaspoon of Coriander Powder
1 teaspoon of Mustard seeds

1 Green or Red Serrano Chili (optional)
1 Can of Coconut Milk or 500 ml of yoghurt

4 Tomatoes, chopped
1 small bunch of Cilantro chopped

Method:
Season the fish with fish curry powder, cayenne pepper and salt to taste.
Fry shallots, garlic and ginger until fragrant but not brown. Add the fish and fry until semi cook and slightly brown on both sides.

Add cumin, coriander powder, mustard seeds and the chili pepper, coconut milk or yoghurt and tomatoes. Omit the chili pepper if you prefer the taste to be more mild. Bring everything to a boil, then add the cilantro and simmer until the fish is cooked.

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Indian Food on Fourth of July

We celebrated Fourth of July with Indian food. I made tandoori chicken, fish masala, briyani rice, chana dal with cauliflower, cabbage and cherry tomatoes, lava cake with the help of everybody. My friend Beverly helped me a lot with the food and she made these great devil eggs with curry powder seasoning, cilantro and paprika toppings. We also celebrated my son’s belated birthday.

May the Fourth be with you!
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Pineapple, Cucumber and Carrot Salad

This salad is very similar to a Singaporean Indian pickles dish called Achar, but it is not spicy. It includes the same ingredients, i.e. pineapples, cucumbers, carrots and peanuts but I added black sesame seeds, white sesame seeds and poppy seeds to it. I made this salad for my recent Hawaiian dinner with friends and it was a very popular dish. This is a great dish for hot summer days.

Ingredients:

2 Organic Pineapples, cut into small wedges

1 English Cucumber, sliced thinly diagonally

1 Carrot, cut into strips

1/4 cup of Rice Vinegar

1/8 cup of Brown Sugar

1 tablespoon of Sesame Seed Oil

4 tablespoons of Roasted Crushed Peanuts (Optional: Omit peanuts if anyone eating it has a peanut allergy)

4 shakes of Poppy Seeds

1 tablespoon of Black Sesame Seeds

1 tablespoon of White Sesame Seeds

1 teaspoon of Hot Chilli Flakes (Optional: if you don’t like it spicy)

Method:

Mix everything well in a large mixing bowl and transfer into a pretty salad bowl.

Copyright 2012 From the Kitchen of Eloise

Roti Prata/ Roti Canai

Roti prata and roti canai are Indian flat bread that taste fantastic when dipped in curry. See my Assam Fish Red Curry and Yellow Curry Mussels recipes for curries to go with the roti. This recipe is modified from my friend Sarimah’s recipe by adding condensed milk and butter. The picture on the left is roti prata. The picture on the right is roti canai. Roti prata and roti canai are made from the same dough but are folded differently.

Ingredients:

2 cups of flour

3/4 or slightly more cup of boiling water

1/2 teaspoon of condensed milk

2 tablespoons of melted salted butter.

Method:

Since I used salted butter, I do not add salt to the dough.

In a big bowl, add flour, condensed milk, butter and boiling water.

Mix the ingredients of the dough by stirring with chopsticks or a spoon.

Do not put use your hand to mix the ingredients for the dough because the boiling water is very hot.

Form a dough from stirring the flour, water, condensed milk and butter.

Add a little more flour here and there if the dough is too soft to lift up or add a little more boiling water if the dough is too dry.

Add very little extra water or extra flour at a time.

There aren’t any absolute portions when you make dough.

The dough just has to be pliable but not too wet.

You can knead the dough when the dough is cool enough to touch.

Knead for at least 8 to 10 minutes.

Divide the dough into 4 equal portions by cutting with a knife.

Cover dough with a wet but not dripping cloth over a bowl and leave them in room temperature overnight. If the cloth dries up, wet and lightly squeeze excess water out of the cloth again and cover the bowl again.

To make roti prata:

Stretch out the dough as much as you can, fold lengthwise like an Accordian. Then turn them round and round like making a flat turban.

Then press to flatten and roll out more with a rolling pin.

To make the layers more distinct when folding or shaping into roti, you can put a little flour in between the folds.

That prevents the layers from being pressed together.

The condensed milk makes the dough softer so it can be rolled out thinner. If you prefer thicker prata, don’t roll it out as much.

We rolled ours out thinly because they get thicker when you fry them and the layers are more noticeable when the prata is pan fried.

To make roti canai:

Stretch out the dough as much as you can, then fold the dough length wise into thirds then fold again into a square before flattening and rolling out more.

Pan fry the roti in a non-stick frying pan with 2 tablespoons of oil. Add a beaten egg to each roti if you like yours with egg on it.

Serve roti with curry,

Copyright 2012 From the Kitchen of Eloise