How To Make Tuna Fillet Indian Spiced Gravy Recipe

How To Make Tuna Fillet Indian Spiced Gravy Recipe

Click on the video to watch the making of this recipe:-

Ingredients:

The following ingredients to be dry roasted and blended into masala powder:
3 inches ginger and 3 cloves garlic
1 tbsp coriander seeds
2 tbsp Masoor daal/Toor daal
10 red dried chilies
1 tsp whole black pepper
1 long cinnamon stick
1-star anise
2 cloves
2 cardamoms
1 tsp urad daal
1 tsp Fenugreek seeds
1 tsp Fennel seeds

Other ingredients:
2 canned tuna
lime sized tamarind ball (soaked in 1 cup warm water)
2 tbsp oil 
handful curry leaves
1 tsp mustard seeds, 
1 tsp cumin seeds
1 chopped big onions
1 tsp ginger & garlic paste
1 chopped big tomato
1 chopped green chili
5-8 small potatoes
A pinch of Turmeric powder
1 tsp Cumin powder 
1  tbsp Chili powder 
2-4 tbsp earlier grounds masala powder
salt to taste
4-6 cups water

1) The main ingredient has I used 2 canned tuna, make sure drain the liquid from a can of tuna and keep the tuna aside for add in during cooking.

2) and soak a lime sized tamarind ball in 1 cup warm water for about 10 minutes, and then squeeze out the juices by crushing between fingers. (discard the solids). Then keep aside the extract to add in later.

3)

• Dry roasted the 3 inches ginger and 3 cloves garlic till the moisture has cooked off.

• Separately dry roasted 1 tbsp coriander seeds till the moisture have gone or till it turning brown ( reminder: don't over burn it) 

• Also, dry roasted 2 tbsp Masoor daal/Toor daal, followed by 10 red dried chilies, and 1 tsp whole black pepper, and 1 long cinnamon stick, and 1-star anise, 2 cloves, 2 cardamoms, 1 tsp urad daal, 1tsp Fenugreek seeds, 1tsp Fennel seeds. 

• After it has cool down, combined all the dried roasted ingredients and transfer it into a blender, blend them till it turns to powder. 

4) In a pan, heat 2 tbsp oil and add a handful curry leaves, add 1 tsp mustard seeds, then add 1 tsp cumin seeds.  Wait until the mustard seeds splutter, add the chopped onions, Cook the onions till turn translucent, Then adds 1 tsp ginger & garlic paste, Saute again for 2 minutes.

5) Add the 1 chopped big tomato and  1 chopped green chili, and cook stirring constantly till the tomato are mashed. Then add chopped 5-8 small potatoes. saute again for 2 minutes. then add a pinch of Turmeric powder, 1tsp Cumin powder, 1tbsp Chili powder and 2-4 tbsp earlier ground masala powder. (the balance ground powder can be stored for future use).

6) Now add in all the tuna, stir the tuna till mashed and combine well with masala mixture.

Then add in the tamarind extract that has prepared earlier. let it come to boil and add salt to taste.

7) Finally, add 4-6 cups water to let the tuna, potatoes and the masala mixture cooked well. It will take about 15-20 minutes. After 20 minutes the most of the water has been absorbed and the gravy is ready to be served.

How to Make Chee Cheong Fun/Steamed Rice Noodle Roll

Watch this recipe by clicking on the video

Recipe:
250 gram Rice Flour
76 gram Tapioca Flour
38 gram Corn Starch
A pinch of Salt
1 tbsp Oil
1 Liter Water

Essential:
Steamer
Any size of baking tray that's fits in steamer

Method:
Add in all the dry ingredients and a pinch of salt.
Add then the oil and water.
Mix well till the batter has no lumps. The batter should quite watery.
Firstly prepare your steamer, it should remain in high heat during steaming.
Then prepare a baking tray for steaming by brush lightly with oil and lay a piece of plastic on top.
The batter tends to settle at the bottom, make sure stir the mixture well before each time ladle it to a tray.
Pour a very thin layer (2 mm) of batter on the baking tray and swirl it until the batter covers all the surface.
Steam for about 3 minutes or until the batter turns white translucent, afterward remove the tray from the steamer.
Carefully remove the plastic from the tray, then roll up with lightly lift the plastic from one end. Then keep aside. Repeat the process until all the batter is used up.
Cut the rice noodle into your desired pieces, drizzle with the dipping sauce and sprinkle some sesame seeds before serving.

How to make Mung Bean Starch WormJelly/Lod Chong/Chè Bánh Lọt/Dawet/Cendol Drink

Click on the video to watch the making of this recipe:

Scroll down to get a written full recipe

Lod Chong/Chè Bánh Lọt/Dawet/Cendol Drink

Worm Jelly Recipe:
100 gram Pandan/Screwpine leaves
650 gram/ml Water
50 gram Mung Bean Starch
10 gram Tapioca Starch
40-gram Rice Flour
3 tbsp Sugar
A pinch of Salt

Method:
Cut the Screwpine leaves into small pieces.
Add 650ml water for blending the leaves. blend til the leaves is almost pulverized.
Then strain this mixture and squeeze the leaves to extract about 625-650 ml of liquid.
Divide the extract into 425ml and 225ml.
In a bowl add all the dry ingredients,combine well the dry ingredients.
The divided extract of 425ml, bring it to a boil.
Then the rest 225ml extract added with the dry mixture. Whisk well till combined with no lumps.
Once the liquid comes to a boil, pour the combined mixture into a pan. while pouring in other hand keep stirring.
Cook the mixture over medium heat, stirring until batter thickens and turns to a translucent green.
Fill a bowl with ice cubes and cold water. set a mold over it.
Remove cooked batter from heat.
Spoon out a lump onto either any flat base utensils/ big metal colander which have big holes/potato ricer and use a pastry cutter to push down the batter straight through the holes into the bowl that's fill with ice water.

Filling: serving for 4-6 person
750ml Coconut Milk
A pinch of Salt
2-3 Knotted Screwpine leaves

Pour milk into a pot and add a pinch of salt and knotted leaves. Then heat the milk in low simmer till warmed through (reminder: do not bring it to boil). Lastly, remove from heat and discard the leaves and keep at aside till it cools down.

Sweetness filling:
250-gram blocks Palm sugar/Coconut sugar
250 ml Water
A pinch of Salt
2-3 knotted Screwpine Leaves.

Add all ingredients at once, then let it simmer until all the sugar has dissolved then remove from heat and discard the leaves.

Mixing method:
In a bowl or nice drink glass, add a Shaved Ice or Crushed Ice, then layer the melted Palm Sugar, Coconut Milk and finally Cendol.
Actually, this drink can be created as your own preference. You can be creative in layering them. Enjoy :)

How To Make Tandoori/BBQ Vegetarian/Faux/Seitan/ Wheat Gluten Chicken Recipe

Tandoori Seitan

Recipe:
Cooked Seitan Chunks
Thick Yogurt/ Vegan Version Thick Yogurt - 200 grams
1 tsp Cumin powder
1 tsp Garam Masala
1 tbsp  Coriander Powder
1 tbsp Kashmir Chilli Powder (Can be skipped/reduce to prevent spicily)
2 tbsp  Tandoori Masala (Reminder: These ingredients can be reduced as per your preference/ taste)
1 tbsp Oil/ Mustard Oil
1 tsp Lemon juice
1 tsp Kasturi Methi
1 tsp Ginger & Garlic paste
Fresh ground black pepper
Salt to taste

Method:

In a bowl, adding the whole thick yogurt, then add all the ingredients, after that add in veg chicken chunks, make sure in it has no moisture, if not squeeze completely out the excess water from it. Then mix till the masala coated well with veg meat. Let the marinate veg chicken rest for 15-30 minutes, then can grill them as per our own preference(use either grill pan, BBQ griller, microwave or oven). Grill the marinate veg meat till the coated masala is cooked well or looks char grilled.

How to make homemade fresh pasta dough in food processor

Making fresh pasta dough with using Food Processor

Click on the video to watch the making of this recipe.

Making time : 10 -15mins

This portion serving for 2-3 person


The ingredients required:-

3 eggs

A pinch of salt

1 tbsp olive oil

9 tbsp all-purpose flour- (add 1 or 2 more tbsp if the flour is still sticky wet.)


Cooking Method:

Bring water to boil, then add a pinch salt, lastly, add the fresh pasta in.

(Because freshly made, It will cook fast, take about 2-3 mins.)

How to Cook Nandu Rasam (Crab Indian Spiced Soup) Recipe

 (Click on this youtube video to watch making of this recipe)

Recipe :

1) For Paste ingredient required:
1 big Onion
2 Medium Tomatoes
3- 5 inch Ginger
3-5 Garlic Cloves

2) For Prep Ingredients:
1 Chopped Onion
1 Chopped Green Chilli
3 Carrots
3-5 Small Potatoes
2 tbsp Oil
4- 6 cups Water

3) For dry grind spice powder (skipped this if making own soup spiced powder as described further below at No.5 of this recipe):
1 tsp Cumin
1 tsp Coriander Seeds
1 tsp Whole Black Pepper
3 Dry Red Chillies

4) For Seasoning:
1 Cinnamon stick
2 Cloves
1 Bay Leaves
A Handful Curry Leaves

Fresh Dry Grind Spice Powder  (optional - as describe at the top No.3)
2 tbsp bought soup spice powder (See below at No. 5 to make own
spice powder)

Fresh grind paste (find at the top No. 1)

2 Tsp Fresh Ground Black Pepper

A Pinch Turmeric Powder
Salt to taste

   

5) How to Make Own Homemade Soup Mix Spice Powder:

To Grind:

3 inches ginger

3 garlic cloves

1 Cinnamon stick

2 Cloves

1 Star Anise

2 teaspoons Coriander seeds

½ teaspoons Black peppercorns

½ teaspoons White pepper

1 teaspoon Cumin seeds

¼ teaspoon Fennel seeds

2 Dry red chillies

1 inch / 2.5 cm piece of fresh Turmeric = 1/2 teaspoon dried, ground Turmeric

How To Make Thengai Thuvaiyal/ Coconut Thogayal Recipe

Thengai Thuvaiyal/ Coconut Thogayal is served as a side dish for a rice. It is a thick form of Chutney.

Ingredients required:-

Oil - 1 tbsp
Mustard seed -1/2 tsp
Urad dal - 2 tbsp
Dried red chilies - 3 broken
Whole black Pepper -1/4 tsp
Asafoetida - a pinch
Curry leaves - a handful 

Coconut (fresh shredded) -1/2 cup
Tamarind - very little small peas sized ball
Salt to taste

Method

1. Heat oil in a pan, adds in mustard seeds, when mustard crackle, add urad dal, pepper, dried red chilies, and Asafoetida.
2. Saute in low flame until dal turns light brown, then add in curry leaves, shredded coconut and switch off the flame.
3. Grind everything together along with tamarind and salt to a coarse paste. Do not add too much water. It should be a thick paste.

Stir Fried Bok Choy

How to Make Coconut Egg Jam Recipe

Coconut Egg Jam known as Kaya Jam, it's made just from 4 ingredients, it's very tasty and yummy, this can be spread onto toasted bread, Waffle and any kind of pastry. 

Ingredients required are Sugar (you can either use Palm sugar, Cane sugar or also plain sugar), I have used Brown Cane Sugar and White Cane sugar which divided into equal amount 65gram and 65gram, Then 250ml Coconut milk Packet (preferably get fresh coconut milk), 4 egg yolks (beaten well in separate bowl, the egg should be at room temperature), and last item is a Screwpine leaf (known as Pandan leaf) 4pcs, cut into 5 cm strips

To make this recipe, the equipment needed are one big bowl, a stockpot or saucepan (I'm using double boiler method) and heat resistant spatula.

Add an enough water in pot and let the water come to boil, then put a bowl top of the pot, Now adds Coconut milk, Sugar, and Screwpine leaves, Stir the mixture until the Sugar melt in the low heat, then switch off the flame, now pour slowly the mixture into the beaten Egg Yolks, while pouring, on the other hand, stir them well. After that pour combined mixture back in the cooking bowl, let the Screwpine leaves in the mixture til the end of cooking process, only lastly will discard them, the Screwpine leaf is used for a flavour into a jam and also gives a nice aroma.

Now gradually stirs the mixture over medium heat, cook until slightly thickened, keep stirring constantly. Reduce heat to low then continue stirring until mixture is thick enough. After 30 minutes it turns into a nice thick paste and a golden colour.

Transfer to a tight container or jar. Leave until completely cool. Cover and refrigerate. May be stored up to 1 week.

Watch a behind scene of the making on the Instagram:

https://www.instagram.com/p/BDluOHfO-ky/?taken-by=nikoandrea_

https://www.instagram.com/p/BDlxNYnu-q2/?taken-by=nikoandrea_

https://www.instagram.com/p/BDly9vLO-vM/?taken-by=nikoandrea_

https://www.instagram.com/p/BDl2rLrO-nR/?taken-by=nikoandrea_

https://www.instagram.com/p/BDl7Hw2O-g-/?taken-by=nikoandrea_

https://www.instagram.com/p/BDof-z8u-q5/?taken-by=nikoandrea_

Simple Quick Fried Rice

Recipe:

Cooked rice - as needed

Carrots - as needed

Beans - as needed

Cabbage - grated as needed

Paprika - cut in small cubes

Onion- 1 medium

Ginger- 3 inches, Julian cut

Mushroom - cut in cubes as needed

Parsley - 1 tbsp 

Honey - 1 tsp

Hoisin sauce - 1 tbsp

Soya sauce - 1 tbsp

Crushed black pepper - 2 tsp

Salt to taste

Oil - 1 tbsp

Method

Heat the pan with oil, then add ginger, onion, mushroom and cook till translucent, then add all the vegetables, stir fry for 2-3 mins, then add honey, all the sauces, black pepper and salt mix it well about 2 min, Finally add the cooked rice, combine them well.

Indian Multigrains Crispy Crepes (Adai Daal Dosai) with Spicy Cocunut Chutney.

Ingredients:

Rice - 1 cup

Toor daal - 1 tbsp

Channa daal - 1 tbsp

Red chillies - 3-4 nos

Curry leaves - few

Urad daal - 1 tsp

Spilt moong daal - 1 tsp

Hing - pinch

Salt - to taste

Oil for frying

Method:

Take rice,channa daal, toor daal, dry red chillies and curry leaves,then add in the urad daal, yellow moong daal in the medium bowl and wash nicely once and drain off the water. Put in the hing, salt and water till all the lentils are soaked properly, The ingredients must cover well in the water and rest aside for at least for 3-4 hrs. After few hours, the ingredients will appear as double size.

Drain the water and grind them in a blender to a coarse paste. Take a nonstick pan and pour 1 spatula batter into the pan and spread evenly from the inside out. Drizzle some oil at the edges of the batter and to the center. Cook it on medium flame. Brown it on one side and then flip over to the other side for a minute. Fold and serve hot with chutney or pickle.

Veggie Burger Patties Recipe

https://www.instagram.com/p/BDWjAZvu-ix/?taken-by=nikoandrea_

Click on the video to watch how to make this recipe:

Prep : 45 min

Cook : 8 min

Recipe for prepare veggie patties:

1 cup chickpeas - cooked or canned

2 large potatoes - steamed

1 medium beetroot - steamed

1 medium to large carrot - steamed

1/2 cup peas - steamed

1 medium onion, finely chopped and saute in the oil

1 cloves chopped garlic and saute in the oil

3/4 inch ginger and saute in the oil

1 paprika - saute in the oil

1 big mushroom, chopped and saute in the oil

1 or 2 green chilies

2 tbsp coriander leaves or fresh parsley

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp red chili powder 

1/2 tsp garam masala powder

1/8 tsp turmeric powder (optional)

5 to 6 tbsp bread crumbs or add as required

1/2 cup of cooked rice

Salt to taste

Olive Oil or any Veg oil for pan frying patties, add the oil as required.

Method:

Firstly steam all the veggies needed.

Then all the ingredients need to be saute in the oil can be cooked together.

Then all the steam veg, all sauteed ingredients and all other ingredients transfer into the food processor, then blend them in the form of thick paste/dough.

Then later make them in the size of the veg patties same as the size of the burger, if the mixture soft or crumbles, then do add some more breadcrumbs and mix very well.

Before fry/grill in the oil coated the veg patties on the breadcrumbs.

After all the patties fried very well, then serve it with burger bread and add any topping and sauce as per your preferences.

Soft Chapathi/Roti with Onion Tomato Chutney

Chapathi made from Wheat flour, to make this it just required wheat flour, oil, water and salt. After an hour, roll the dough in the very thin layer and use a non-stick pan. It does not require any oil if you prefer oil, brush on top the layered bread.

Chapathi is an Indian diet food, they make this for a dinner, substitute for the rice.

Paruppu Rasam /Daal Rasam/Toor Daal Rasam/Indian Spiced Lentil Soup Recipe

Cooking Daal : 15 mins (Soaked the Daal in the warm water, it will cook fast)
Cooking Time : 20 mins

Ingredients:
Tomatoes - 2 large grind finely into paste
Coriander leaves - 2 tbsp finely grind into paste/ a Handfull
Toor Dal / Tuvaram paruppu - (3/4 cup cooked / leftover Sambar can be use =http://murthyniko.blogspot.com/2015/09/south-indian-sambar-indian-spiced-lentil-sambardaal.html )
Turmeric - 1/2 tsp (add this during cooking the Daal)
Tamarind Pulp - 2 tbsp  (Extract tamarind juice and discard the pulp)

Rasam Powder - 1 tbsp (i used store bought)

Black Pepper - 2 tsp-Crushed

Salt to taste

For Seasoning:

Oil - 1 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Curry leaves - 1 sprig
Asafoetida / Hing - 1/4 tsp
(Other additional optional Seasoning - add Urad dal , Fenugreek seed and 2 broken Dried Chillies)

Method:
Take oil in a sauce pan, add in all the seasoning ingredients and fry them for 30 sec.

Now add the Grind paste. Saute for couple of mins.

Add in water and tamarind juice and mix well.

Add in Rasam Powder,Crushed Black Pepper and salt to taste. Mix well. Bring this to a boil and cook in the low flame about 15 mins.

Now add in cooked daal and bring it to boil.

Once it reaches a boil, turn off the heat.

Mix well and serve.

Seitan/Mock Chicken/Wheat Gluten Vegan Recipe

Please visit earlier link as below for making
Seitan recipe:-
http://murthyniko.blogspot.de/2015/11/mock-wheatgluten-seitan-veg-chicken.html


Recipe for frying the boiled Seitan:-
Seitan cut into chunks
3/4 cup flour
2 tablespoon cornstarch
1 teaspoon salt
1 teaspoon baking soda
3/4 cup water

Mix together flour, water, cornstarch, salt and baking soda in bowl. Stir Seitan into batter until well coated. Fry coated Seitan in hot oil until golden brown. Drain the Seitan.

Now the fried Seitan  can use for other recipes such as Sweet Sour, butter Sauce and Curry.

Masala Fish Fry Indian Style Recipe

                           

  Click on the video to see the recipe:

Spicy Fish Curry Recipe / Meen Kuzhambu Recipe

Ingredients
Cooking Time ; 1 hour 
1.5 lb fish (Marinate about 20 min)

 Marinate paste
• 3 cloves garlic                  
• 3-4 shallots                      
• 2 whole red chillies          (firstly grind these 4 ingredients)
• 3 inch of ginger  
1 Tsp Turmeric powder          
2 Tbsp of fish curry powder

Ingredients
3 tbsp Cooking Oil
1 tsp Fenugreek/Methi
2 Sprigs Curry Leaves
1 large Red Onion
1 big Eggplant - also can add okra ( young ones)
1 Tbsp Chilli Powder
2 Tomatoes, (make it paste)
3 cups Water
2 tbsp Tamarind paste soaked in 1 1/2 Cup water, then strained and remove the seeds
Salt to taste

Stuffed bread with feta cheese and spinach

  

                                        

                                                 Stuffed Bread

                                   

Knead Dough

Cooked Spinach with Onion

Feta Cheese

Ais Kacang / ABC Dessert - Sweet Memory

ABC(Ais Batu Campur) is mix ice Malaysia dessert. It generally comes in bright colours, and with different fruit cocktails and dressings. Now it has expanded with more new flavours on it.

This brings back my sweet memory during school days. We used to save pocket money just to eat this dessert. There was a Chinese lady who sells this dessert in front yard of temple nearby school. When we have to stay-over in afternoon period after school, we go there and buy this dessert.

Moong Daal Gravy / Indian Spiced Moong Lentils Gravy

This dish is common in Indian Cuisine, it can be served with rice and Indian bread. It has tempered with Indian spices like Cumin, Mustard, Curry leaves, Urad daal and Dried Chilli. Which gives this gravy full of flavor.