Crunchy-Topped cocoa Cake
Recipe Source :Easy Baking HERSHEY'S COCOA by Publications International Limited.
Malabar RuchiA TOUCH OF MALABAR AND THE FUSION OF ORIENTAL TASTE |
Posted by Viji at 10:00 PM 26 comments
Labels: Sweets
Posted by Viji at 6:17 PM 10 comments
Labels: Vegetarian Recipe
Posted by Viji at 4:35 PM 10 comments
Labels: Chicken
Method :
1) Make the syrup by bringing the sugar and water to a boil. Turn off the heat and set aside.
2) Combine the chenna and flour and shape into balls. Reheat the syrup and when it is boiling, add the balls and simmer for about 20 minutes. Add another 2 table spoons of water to the syrup every 5 minutes to replace water evaporation: this is essential to avoid having the syrup become too thick.
3) When the cream cheese balls are cooked, remove from the syrup. drain and keep covered in water until required. Serve with one or two spoons of the syrup poured over the top.
Recipe Source :"The food Of Asia" by Kong Foong Ling.
Posted by Viji at 4:32 PM 28 comments
Labels: Sweets
Recipe Source : Friend
Posted by Viji at 10:59 PM 33 comments
Posted by Viji at 3:53 PM 16 comments
Its an Anglo-Indian speciality,Country Captain is essentially leftover meat warmed in a curry and veggie sauce.Its an easy and quick technique that produces delicious results.You can also make this dish with left over tandoori chicken,Roast duck with cinnamon-plum Glaze or any other roast poultry or meat.
Ingredients :
Leftover Cooked Chicken Meat - 3/4 Pound
Unsalted Butter/Olive Oil - 3 Tbsp
Finely Chopped Garlic - 1 Tsp
Chopped Onion - 1 1/2 Cups
All Purpose Flour - 2 Tsp
Worcestershire Sauce - 1 Tsp
Chicken Stock or Heavy Cream - 1/3 Cup
Green Bell Pepper(Cored and julienned) - 1
Red Bell Pepper (Cored and julienned) - 1
Pineapple Cubes,1 inch - 1/2 Cup (Optional)
Roasted Cashews or Almonds - 1/4 Cup (Optional)
Freshly Ground Black Pepper - As Required
Method :
1) Cut the chicken into 1 1/2 inch pieces.
2) Heat the butter in a large heavy nonstick pan over medium high heat.Add the garlic,curry powder and onion and cook,stirring occasionally.For 2 minutes or until the vegetables are barely soft.Add the flour and cook,stirring for 1 minute.Stir in the Worcestershire sauce and cream and bring the sauce to a boil.
3) Add the green and red bell peppers.Reduce the heat to medium and cook,stirring and tossing,for 5 minutes or until the vegetables are barely soft.Fold in the chicken and cook until heated through.Fold in the pineapple(I have not used here).Transfer to a serving platter.
4) Sprinkle with pepper and scatter the cashews or almonds on top and serve immediately.
Recipe Source : Julie Sahni's Indian Cooking
Posted by Viji at 10:49 AM 18 comments
Labels: Chicken
Disclaimer :
The dishes in Malabar Ruchi are prepared by me for my dear one's. Generally when I prepare, I don't follow any hard and fast rule on the quantity/size of the ingrediants. Its entirely on my taste's and assumptions. The measurements provided here in Malabar Ruchi are only for your reference, you are encouraged to use your descretion.
All photographs and text's on Malabar Ruchi © 2006-2007 ,All rights reserved unless otherwise indicated. If you are interested in using my texts or photographs please contact me.