Brocade Blue: food blog

Wednesday, May 27, 2009

Dudhi Kofta and Carrot Rice

Brocade Blue 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 http://funnfud.blogspot.com

Tuesday, May 12, 2009

Another Go In The Kitchen

Brocade Blue Tuesday, May 12, 2009 0 Comments

Another few of the recipes I found from http://funnfud.blogspot.com/, 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