Peanut Butter Walnut Brownie

Ingredients:

150g Butter, melted
150g Brown Sugar
100g Castor Sugar
60 g Cocoa Powder
75g All Purpose Flour
1/4 tsp Salt
1 1/2 tbsp Coffee
2 Eggs
1tsp Vanilla Extract/Essence
1/4 Cup Peanut Butter (melted)
1/2 Cup Walnut

Method:

First mix the cocoa powder, all purpose flour, salt and coffee in a bowl

*You can use a hand beater or just a manual one and do not over whisk the brownie batter

Whisk the Butter, brown sugar and castor sugar till its a little fluffy, add the eggs and vanilla extract/ essence

Add the mixture of flour and just mix it together with the batter, or just whisk till its mixed and add the walnuts

Transfer batter in the baking tray and scoop the melted peanut Butter and swirl it over batter

Brownie batter is ready for baking at 350F for 25minutes!!!!😉

*This brownie is super yummy with a scoop of vanilla ice cream on top of it drizzled with chocolate sauce

Fish Curry

Ingredient 1:

2 onion
2 tsp peppercorn
1 tsp cumin
2 stalk of curry leaves

Grind all the above keep aside- I prefer to pound, more flavourful

Ingredient 2:
1/4 tsp tamarind juice
1 1/2 tsp curry powder
1/4 tsp turmeric powder
2 tsp coriander powder
1 tsp salt
1 tsp fish curry powder

Mix all together and keep in a bowl

Ingredient 3:

1/2 kg any fish of your choice-my fav is "Bawal Emas"

* Mix 1tsp of ginger garlic paste and 1/4 tsp of turmeric powder and marinate the fish for 5 mins and fry it a little-don't over fry it- u can skip this if you want)

2 onion (Diced)
3 cloves garlic crushed
1 tomato crushed
1 stalk of curry leaves
3 lady's finger (cut into 2)
2 green chili (Chopped)
1/4 tsp mustard
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds ( bit enough too much curry will be bitter)
A pinch of asafoetida powder
Oil

1. Heat oil splutter mustard seeds, cumin seeds, asafoetida powder and curry leaves

2. Add onion, crushed garlic and green chili and a bit of salt

3. Once onion is brown add the ingredient no 1,
cook till u see the oil separates

4. Add tomato and cook till its mushy and all the juice is out

5. Then add ingredient no 2 and add some water if the gravy looks thick, let the gravy cook for about 10 minutes

6. Then add the lady's finger and let it cook for about 3 minutes, check on the salt and add accordingly

7. Finally add the fish  fillets close the lid for 10 minutes and let it simmer in medium flame

Fish curry is ready, enjoy the authentic fish curry!!!

Fried "Mee Hoon"

 

Ingredients:

 

1. ½ packet mee hoon (soak the mee hoon in a pot of warm water)

 

2. 5 cloves of garlic

 

3. 2 onions

 

4. 2 tbsp chili paste

 

5. 2 tbsp of dried shrimp

 

6. 2 tbsp of anchovies

 

7. A stalk of chives

 

8. ½ kg Fresh prawns/ Fish Cake

 

9. 2 eggs

 

10. 2 soft tofu’s

 

10. 2 Red chilies

 

11. Oil

 

12. Salt

 

Method:

 

1. Pound garlic and onions separately- keep it aside

 

2. Pound the dried shrimp and anchovy’s together to a fine paste (You can also add some cili padi if you want it to be really spicy)

 

3. Chop the chives and red chilies keep it aside for garnishing later

 

4. Heat oil, fry the eggs and tofu’s separately – keep it aside

 

5. Then fry the pounded garlic and onions, add a pinch of salt to this

 

6. Once it’s brown add the pounded shrimps and anchovies and let it fry till it brown and crispy

 

7. Add the chili paste to the mixture and fry till the oil separates

 

8. Once the oil separates add the fresh prawn (you can replace with fish cake or any other seafood or even chicken)-add salt

 

9. Cook about 2-3 minutes and add the soaked mee hoon. Mix it well till the mee hoon is fully coated with chili-shrimp paste, check for salt add more if needed

 

10. At this stage you can add the fried eggs and tofu. Off the stove and add the chives to the mee hoon. Garnish with red chilies.

 

*  This is one of my dads and husband's fav dish!!

 

 

Coconut Chutney

Ingredients 1:

1. 1 cup grated coconut

2. 3 stalk of coriander leaves

3. 2 green chilies

4. 1 "cili padi"

5. 1 inch ginger

6. 1 tbsp roasted Bengal Gram

7. Salt

8. 1 cup of water

*Blend Ingredients 1 with a cup of water coarsely- add more water if needed

Ingredients 2:

For Tempering

1. Mustard seeds

2. 5 dry chilies chopped into 2

3. 1 stalk of curry leaves

4. Oil

Method:

1. Heat oil, splutter mustard seeds, dry chilies and curry leaves for 1 minute-or till the mustard seed crackles

2. Add the coconut paste from Ingredients 1 and let it cook for about 5 minutes-check for salt and add more salt if needed

Coconut chutney is ready!!!! Good to eat with idli/ thosai:))

Chicken "Kicap"

Ingredient 1:

 

1. Half chicken

 

2. 1/2 tbsp chili powder

 

3. 1/4 tsp turmeric powder

 

4. 1 tbsp coriander powder

 

5. 1 tbsp corn flour

 

6. 1 tbsp ginger garlic paste

 

7. Salt

 

* Cut chicken into small pieces and marinate with all the ingredients above

 

Ingredient 2:

1. Half diced holland onions

2. 2 holland onions, cut it into rings

3. 4-Dried chilies

4. 1 whole Green bell pepper diced or sliced

5. 1-red chili

6. 1tsp Caramel sauce

7. 4 tbsp. Kicap "Cair"

8. 2 tbsp. Lingham's chili sauce

9. 3tbsp Tomato sauce

10. 1tbsp Thai Chili sauce

11. Curry leaves

 

Method:

 

Fry the marinated chicken till brown and crispy-keep it aside

Fry the diced onions, let it fry till brown n caramelized

Then add the dried chilies n curry leaves- let it fry for a short while

Then add 1tsp of caramelized sauce, 2tbsp of lingham chili sauce, 4 tbsp of kicap cair, 3tbsp of tomato sauce n 1 tbsp of the thai chili sauce- u can adjust the measurement accordingly:))

Let this simmer a while n thickens-add the bell peppers n just let it cook for 2 mins n dump in the fried chicken pieces n let the chicken b covered completely with the sauce

Once it's all well covered let the sauce thickens around the chicken properly n add the Holland onions..let the sauce reduce n the chickens and onions are well coated with the sauce-Take it out, garnish it with red chilies:))

Crab Rasam

Ingredients:

1. 1 kg crab
2. 3 cloves of garlic
3. 2 onions
4. 1 tsp cumin seeds
5. 1 1/2 tsp black peppercorns
6. A stalk of coriander leaves
7. 1/2 tsp white pepper
8. 1 tomato
9. A pulp of tamarind
10. 1 1/2 tbsp rasam powder
11. A pinch of Asafoetida powder
12. 3 green chilies
13. 2 cup of water
14. Salt
15. Spring Onion for garnishing

Preparation:

1. Clean the crab, cut it into 1/2 and remove the small crab legs (blend it with a cup of water and leave it aside) and leave the claws.

2. Pound the cumin and black peppercorns

3. Pound the garlic and 1 onion, the other onion dice it and leave it aside

4. Chop the green chilies

5. Crush the tomato and take the juice from the tamarind pulp and mix together

6. Chop the coriander leaves and you can also add curry leaves if you like

Cooking Method:

1. Add oil and fry the pounded cumin and black peppercorns and a pinch of asafoetida powder Let it fry for about a minute and add the pounded garlic and onion and the diced onions. Let it fry till it turns a little brown.

2. Add green chilies, coriander leaves and curry leaves at this stage if you are using curry leaves. Let it fry for about 2 minutes and pour the tomato+tamarind juice in. Cook till its all mushy and juicy.

3. Then add the rasam powder and close the wok with lid and let it fry for 5 minutes. Take the blended crab legs and put it together with this mixture add salt and close the lid again and let it cook for 10 minutes.

4. After about 10 minutes the water would have reduced and the crab legs would have cooked and you will get a good aroma out of the mixture

5. At this stage add about 2 cup of water, close the lid and leave it a while till the water simmers, at this stage you can add the crab and let it cook for another 10 minutes. Add pepper as desired.

*Add more water if the water seems too little. Let it boil and taste and add more salt if needed. 10 minutes is sufficient to cook the crab.

6. Add the spring onions for garnishing. I like to add some fried onions too:))

A healthy, yummy crab soup is ready!!!