Wednesday, May 27, 2009

Dudhi Kofta and Carrot Rice

Wednesday, May 27, 2009 0 Comments
The dudhi took time to make, not that the process itself took time, but my father was gone a while before he got back from our local market. It was hard to make balls with the dudhi because labu air being watery, my mum and I had to squeeze the thing in our hands before mixing it with besan, salt, and other spices. I especially liked the kofta, it was soft and tender and hot and well-spiced. The curry was abit watery, but that's the way my family like it, so I had to make extra curry. Not that I mind, because the curry and spices soaked into the kofta well. I wasnt happy with the cabbage rice last night so tonight I made sure the carrot was enuf in the rice (enuff to be seen in my shots as well as visible to be eaten) What I did today was to cook the carrot first with its spices, then added it in the rice and cooked the whole lot in the rice cooker. This saved me the time to cook the rice and spices together after the rice was done. Well, I loved the kofta. It tasted damn good! See for yourself!

The spices. Lets start ant-clockwise. Tomato puree, garam masala, chili powder, turmeric powder, cumin seeds and slivered almonds

The uncooked rice with cooked carrots and spices dosed in

The rice cooked. You can fluff the rice after the rice is well cooked and the vapor/steam has dissipated completely

The kofta. Note the corianders and almond toppings!!

Yum Yum! I can see the carrots!

Damn Im still full!

Dudhi Kofta recipe courtesy of

Pineapple Gojju and Cabbage Rice

Wednesday, May 27, 2009 0 Comments
I don't remember where I got the recipe from but the Gojju (I was laughing when my mum and I were preparing it, because Gojju sounded so funny!!!) I love the Gojju, it tasted soooo damn well, the sourness and sweetnes of it was just too good. The recipe required me to mash the pineapples, but I only mashed like 1/3 of the pineapples; just nice enuff to give the gravy the thickness it so well deserved. I used less cabbage than the recipe and as you can see, theres hardly any cabbage visible on any of the pictures. Reminder to self-don't be stingy on the cabbages

For your eyes...

Cooking the pineapple

The Cabbage Rice, well you can see some chilis...

The Gojju and Cabbage Rice

Monday, May 25, 2009

Dinner Tonight

Monday, May 25, 2009 0 Comments
I made Dum Aloo and Mint Rice tonight for dinner. I didnt have baby potatoes so I used small sized potatoes instead and I used Mint Sauce instead of mint leaves...I did omited some spices for the rice, like the bay leaves (what is it anyway??) and Tandori Masala for my Dum (I ran out of fancy masalas)

My plate.....Im such a messy eater!

Canned rambutans and pineapple, some honey, water and pickled green olive

My Dum Aloo
Dressing was coriander leaves

Mint Rice....with peanuts, tuver and urad dhals

Lovely isn't it? Im so absolutely full and stuffed right now!

Dum aloo recipe courtesy of

Tuesday, May 12, 2009

Stuffed Capsicum

Tuesday, May 12, 2009 0 Comments
I used very large green capsicums for this recipe and replaced the boiled peas with canned green beans-removed the shells and the water. All good to go, tasted good and loved it. I didnt garnish with kothmari, instead I just used paneer mum had left in the freezer to become Cottage Cheese. Yum, Yum. Loved it.

Before the trip to the oven. I used old conventional-gas oven. Didnt have temperature reading so I just left it there for 25 mins till the skin became a bit soft. Test the capsicum texture with a fork, if your fork can go in and out easily, then its about done.

Didnt turn out that great, can see the water seeping out of the gravy. But it tasted good. Found all recipes from

Another Go In The Kitchen

Tuesday, May 12, 2009 0 Comments
Another few of the recipes I found from, tried tested out.

For the Manchurian Gravy Recipe, vegetarians can omit the egg and replace it with Eno, this will surely make the batter "naik", I replaced the French beans with Sweet beans, the cabbage with leftover from lunch and I reduced the amount of salt for both the gravy and the fry-moulds. Also, for the gravy add kicap cair with the soya sauce, and if you want vege oyster sauce. Dash of black pepper powder, and chinese curry leaves, this will make the gravy smell and taste like a real Chinese gravy and the fried balls add the Indian taste to the Chinese gravy!

Picture is upside down, but the bhajias are good enuff to be eaten just like dat dipped with Mint Sauce.

This dish must be eaten hot, coz if you soak the balls for too long in the gravy, the balls will soak up all the gravy and become to soft.

And then I did the vege fried rice. I used Chinese short and fat grain rice, it is sticky but once you throw in the rice with the mixed vege, the stickiness goes away and the rice cooks very nice

Mother's Day Dinner

Tuesday, May 12, 2009 0 Comments
I have been trying out recipes I found from the net. I was looking for paneer based recipes to do on mother's day and I happened to come across a blog that had so many tried-test-proof recipes I printed 2 copies of all the ones I liked best and started out at home Sunday night (Mother's Day) I was lacking in sleep, having finished my night shift and then rushed to Banting after freshening up myself. Slept for 3-4 hours, then rushed around town to buy the necessary items for dinner!

So here's my Butter Paneer Masala and Tomato + Ball Pepper Rice, which I obtained from a food blog.

Tomato and Ball Pepper Rice

This we finished the night itself

Panner Butter Masala

I made mine very watery coz my family likes food with that extra "kuah". Tasted just as good the day after.

Wednesday, May 6, 2009