Stir Fried Prawns

Stir Fried Prawns

A delicious side dish. It goes well with rice / fried rice / pulao …

Serves: 2 – 3

Ingredients

3 teaspoon lemon juice

½ teaspoon salt

1 teaspoon red chilli powder

¼ teaspoon turmeric powder

¼ teaspoon pepper powder

1 tablespoon oil

1 tablespoon chopped coriander leaves

Method

Wash and clean prawns. De vein and wash until the water clear and without any dirt.

Drain out water thoroughly.

In a bowl, mix all the ingredients well (except oil and chopped coriander leaves).

Marinate this mix over prawns . Cover and keep aside for half  an hour.

Heat oil in a flat frying on medium heat. Stir fry marinated prawns until well cooked / golden color /  water dries up. It’ll be ready within 10 minutes. Sprinkle chopped coriander leaves. Serve hot as a side dish with rice / pulao …

Breakfast Dishes @ Paragon Food Court, Miri, Malaysia

Paragon Food Court,
Lutong, 
Miri, Malaysia

Whole wheat Puttu with Carrot

Makes: 1 normal puttu or 2 chitta puttu

Serves: 2

Ingredients

1 cup / 200 g (Indian standard measuring cup of 200 ml / 8 oz capacity) whole wheat atta ( do not dry roast whole wheat atta ) Aashirwad / Pillsburry

1/2 teaspoon salt

1/4 cup water

1/4 cup grated carrot

Puttu maker

Method

Take a big flat bowl. Add 1 cup whole wheat atta and salt. Sprinkle water and mix it with fingers. Mix it slowly so that it won't roll into small balls.

Break any whole wheat balls which forms during mixing. Spray water little by little. ( Please note that to mix a cup of whole wheat atta, one may not need more than 1/5th of a cup of water).

After mixing atta; the mixture should be just wet or moistened atta (un- like chapatti dough or batter for dosa). Whole wheat atta should not be dry but wet enough for steaming . Cover and keep aside for half an hour.

 This puttu maker / gadget will essentially have a sieve at the bottom. Place 2 tablespoon  layer of grated carrot  at the bottom. Then fill with prepared whole wheat mixture. Close with lid.

Important while filling: Do not apply pressure on the filling. The filling should be packed loosely inside  the puttu maker. Else the puttu will come out like a missile (there will be a pressure built up beneath it and steam will not pass through it) and will end up as a big disaster.

Steam it on the pressure cooker on medium flame for 5-8 minutes till a consistent stream of steam emanates from the top of puttu maker. Carefully remove puttu from pressure cooker and invert it into a serving plate. Serve with payaru /kadala curry / pappadam / pazham (ripe banana)..

Here's the recipe link of Kadala Curry

Ulli Chutney / Ulli Chammanthi

A tasty chutney (chammanthi) goes well with Dosa / Idli / Vada ...

Serves: 3

Ingredients

2 teaspoon oil

8 shallots (chuvannulli / sambar venkayam in Tamil / piyyavu in Konkani), remove outer skin and wash well

3/4 teaspoon red chilli powder

1/4 teaspoon turmeric powder

12 teaspoon salt (or to taste)

6 tablespoons grated coconut

1/4 cup water

Method

Heat oil in a pan on medium heat. Gently saute shallots on a medium heat for 8 - 10 minutes until golden color and fragrant. Switch off the gas flame.

Finally mix with red chilli powder, turmeric powder, salt to taste and 6 tablespoons grated coconut. Mix all the ingredients well. Stir well for 2 - 3 minutes.

Transfer above ingredients in a small mixer bowl and make a smooth paste / chutney with 1/4 cup water.

For the seasoning:

2 teaspoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera (cumin seeds)

1 red chilli, broken

3 curry leaves

Method

In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well until fragrant and crisp on a low heat. Pour this over to coconut chutney. Serve with dosa / idli ...

Ingredients for Dosa batter

1 1/2 cup basmati rice (Ratu Basmati rice easily available in Miri, Sarawak)
1 1/2 cup boiled ponni rice (This type of rice is not available in Miri, Sarawak. We bought it from Supa Save, Brunei)
1 cup + 1 tablespoon urad dal
1/4 cup cooked and cooled rice (left over rice)