Carrot Sago Kheer

Ingredients:

1 cup Finely grated Carrot

1/4 cup White Sago Pearl

3/4 cup Fine Sugar

11/2 cups Boiled Fresh milk

2 tbsp Condensed milk

2 tsp Cardamon powder

1/2 cup Water

4 tbsp Ghee

6-7 Cashew nuts (broken into small pcs)

2 tbsp Golden Raisins

Method:

• Clean and soak the sago pearls for 30 mins. Drain the water and keep aside.
• Now heat a thick bottom pan over medium low heat, add ghee and fry cashew nuts till golden. Drain and keep aside.
• Add the raisins and fry till they plump up well. Drain from ghee.
• To the same pan, add the grated carrot and fry on low flame for 5-7 mins.
• Then add the drained sago and water and bring to boil and cook till sago turns transparent.
• Now add the fresh milk and sugar and cook till it turns thick consistency.
• Then add the condensed milk and cardamon powder. Cook for another 2-3 mins and switch off the stove.
• Finally add the ghee roasted cashew nuts and raisins and stir to mix everything well.
• Serve the carrot sago kheer warm or chilled.

Prawn Sambal

Ingredients:

1/2 kg Tiger prawns

2 Onions (thickly sliced)

2 tbsp Thick Coconut Milk

4 tbsp Cooking oil

Salt to taste

For the Sambal:

20 Dry chillies

1 Onion

1 Tomato

10 Garlic 

1 small piece Ginger 

2 tbsp Vinegar

11/2 tbsp Sugar

1/2 tsp Belacan (dried shrimp paste)

Salt to taste

Method:

• Clean, shell, devein the prawns and keep aside.
• Cut the dry chillies into small pieces, discard the seeds and soak in warm water for 30 mins. Drain and keep aside.
• Grind all the ingredients given sambal together with soaked dry chillies into a fine paste.
• Heat oil in a wok and add the ground chilli paste and fry over medium low heat till raw smell leaves and oil separates to the top.
• Then add the sliced onions stir fry for few mins.
• Then add the cleaned prawns and fry for few mins till prawns are cooked.
• Now add coconut milk and stir fry for few mins and switch off the stove.
• Serve it hot with Pandan Nasi Lemak.

Pandan Nasi Lemak

Ingredients:

4 cups Long grain Basmati rice

7 Pandan leaves

1 big piece Ginger (Sliced)

4 cups Coconut milk

4 cups water

2 tbsp Coconut oil

11/2 tbsp Sugar

Salt to taste

Method:

• Separate the pandan leaves, wash clean and roughly chop it. Grind it coarsely together with 1 cup of water. Strain the pandan juice through a fine seive and keep aside.  
• Wash rice and soak it in water for 30 mins. Keep aside.
• Add the coconut milk to the pandan juice and add enough water to make it 8 cups.
• Now add the soaked drained rice, pandan coconut milk, sliced ginger, coconut oil, salt and sugar to a rice cooker. Cook till rice is fluffy. 
• Once ready, let it stand for 5 mins before serving. Fluff the rice with a fork.
• Serve the Nasi Lemak rice warm.

Spicy Fried Chicken

Ingredients:

1 kg Chicken drumstick and wings

2 tbsp Garlic ginger paste

1 Whole Egg

3 tbsp Corn Flour

1/2 tbsp Turmeric powder

1/2 tbsp Chicken masala

1 tbsp Chilli powder

1/4 tsp Garam masala

1/2 tbsp lime juice

salt to taste

Oil for deep frying

Method:

• Wash and clean the chicken wings.
• Place the chicken pieces in a large bowl, then add the all the ingredients except oil. Rub everything together with fingers to mix well.
• Marinate the chicken pieces in the marinade for atleast 2-3 hours in the refrigerator.
• Heat enough oil in a kadai over medium low heat. Fry the chicken pieces in batches till it is crispy and well browned.
• Drain in a kitchen towel and serve it pipping hot.

Banana Balls

Ingredients:

1/2 kg Self Raising Flour

1 Egg

3 tbsp Coarsely Grated Coconut

5 tbsp Palm Sugar (Gulam Melaka)

5 tbsp Fine Sugar

5 Large ripe Bananas

Salt to taste

1/4 cup Ghee or oil

Few tbsp boiled milk (optional)

Method:

• Smash the bananas well with a potato masher. Make sure there are no lumps.
• In a big bowl, add the mashed banana and the rest of the ingredients except ghee/oil. 
• Mix well to combine everything. Make sure the batter is not too thick or too thin. The consistency should be like idli/pancake batter.
• Few tbsp of boiled fresh milk can be added to adjust the consistency of the batter.
• Allow the batter to ferment for atleast 5-6 hours.
• To make the banana balls, heat the kuzhi paniyaram pan and drizzle few drops of ghee or oil into each whole.
• When it is hot, pour the batter into each hole and fill it to 3/4.
• Let it cook on medium low flame for 2-3 mins. Now using a tooth pick or paniyaram stick, turn the balls and cook for another 2 more minutes till it turns golden brown.
• Remove the balls from the pan. Again drizzle few drops of ghee into each hole and repeat with the rest of the batter.
• If you don't own a kuzhi panniyaram pan, not a problem, the batter can be made into small pancakes or dosas drizzled with a little ghee around it.
• Serve it hot with a good cuppa coffee.

Garlic Pepper Chicken

Ingredients:

1/2 kg Chicken (Cut into small pieces)

10 cloves of Garlic (peeled and halved)

1 Onion (Cut into wedges and separated)

1/2 Tomatoes (chopped)

6 Dry red chillies (Broken into small pieces)

4 strands of curry leaves

1 cinnamon stick

1 Bay leaf

2 whole Cardamom

3 cloves

1 Star anise

1 tbsp Fennel seeds

3 tbsp Whole black pepper

11/2 tsp turmeric powder

2 tbsp Chicken masala (Chicken curry powder)

1 tbsp garam masala

2 tbsp oil

1 tbsp Pure ghee

Salt to taste

To Grind:

8 Garlic

1 inch Ginger

2 Red Onions 

Method:

• Dry roast black peppercorns in a pan over low flame for few mins. Cool and grind into a coarse powder.
• Grind the garlic, ginger and red onions to a fine paste with little water.
• Heat oil in a wok, when hot add the small cut pieces of 4 dry red chillies and curry leaves. Fry till crisp and keep aside.
• Now add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise) to the pan and then 1 tsp fennel seeds. Fry for a min.
• When they splutter, add the remaining dry chillies and the grinded onion paste.
• Keep the flame medium low and add salt and fry till oil separates from the paste and the raw smell goes off.
• Now add the cleaned chicken and turmeric powder and cover the pan and let it cook for 15 mins.
• Then add the chicken masala and garlic slices. Stir everything together, cover the wok and cook for 5 mins under medium high flame.
• Now add chopped tomato and stir well to mix everything and cook for 5 more mins. 
• Add few strands of chopped coriander leaves and quartered onion wedges. Mix everything well and keep on low flame.
• Then add the grounded pepper powder and 1 tsp garam masala powder to the pan and stir well.
• Keep on low flame till oil separates from the masala.
• Then add the roasted dry chillies and curry leaves and mix well. Add the ghee and give a final stir and switch off the stove.
• Serve it hot garnished with chopped coriander leaves.

Spicy Potato Wedges

Ingredients:

3 Large potatoes

2 tbsp Cooking oil

2 tbsp Kashmiri Chilli powder

1/2 tsp Turmeric powder

1 tbsp Black pepper

1 tsp Crushed dried Italian herbs

11/2 tbsp Red Chilli flakes

salt to taste

Method:

• Dry roast the black pepper in a pan over low flame, cool and grind it coarsely.
• Wash, clean the potatoes and pat it dry with kitchen towel and cut it into thin even size wedges.
• Place the potatoes in a large bowl and sprinkle the chilli powder, turmeric powder and salt over the potatoes and mix well to combine everything.
• Then add the grounded pepper powder, Italian herbs and chilli flakes. Toss well to mix everything.
• Heat oil in a good non stick pan over medium heat to shallow fry the potato wedges. Once the wedges are crispy and browned, flip it over and fry on the other side also.
• Once done, drain to a paper towel.
• Serve the spicy potato wedges with tomato ketchup or garlic mayonnaise.