Wednesday, November 5, 2014

Tomato Chutney

Tomato Chutney is one of the most common chutney that we used to prepare at home and all the time available in Indian restaurants. This recipe obviously I got from my mother. But today I just add one extra ingredient to make the taste slightly different from the original. If you have tendency to modify your recipes,then this recipe is definitely for you. For me innovation always welcomed in cooking. He he he....

Last week I bought a packet of ready -made Rice Idli from an Indian grocery shop. Working women hardly have time to prepare everything from the scratch. There's a lot of ready-made products available in the market nowadays which gives us opportunity to have our easily prepared Indian breakfast at home. Million thanks to the growth of Food Technology!

So now you know the long history behind this super tasty Tomato Chutney! I prepared Idli for my breakfast this morning accompanied by my own new version Tomato Chutney. Ehem ehem... Just kidding! The taste was really good...yeah, finger licking good! That's why I took the time to snap the pictures and post this recipe.

Things that you need :

  • 1 big red onion (use 2 if the onions is smaller size)
  • 1 red  tomato
  • 2 cloves of garlic
  • 2 tbsp Cashews
  • 1 tsp Mustard seeds
  • 1/2 tsp Fennel seeds
  • 1 sprig of curry leaves
  • 2 tsp of Asafoetida powder
  • 3 dry red chili
  • 1 tsp of red chili powder (optional and adjust according to your taste)
  • salt

Preparation Method:

  • Chopped Onions, Tomato, garlic and keep aside.
  • Heat oil in a pan. Approximately 2 tbsp of oil is enough. 
  • Add mustard seeds followed by fennel seeds. I love to add fennel seeds in most of my cooking. Its optional. Let the mustard splutter in the hot oil.
  • Now add the dry chillies and curry leaves and don't forget the Asafoetida powder too. . After a quick stir then add chopped onions and garlic.
  • Saute the onions till translucent. When the raw smell goes off, then add chopped tomatoes. The amount of tomatoes and the onions should be same. Otherwise the taste will be different. Saute the Tomatoes and onions till the tomatoes gets mushy. 
  • Now its the time to add cashews for nutty flavour. If you ask me whether can add other nuts like peanuts or almonds. I'm not so sure of the outcome. I like the milky taste of the cashews. That's why I choose cashew nuts. 
  • Add a tsp of chilli powder since I prefer hot and spicy chutney. Sprinkle little bit of water if the pan too dry. Stir for 1 minute to eliminate the chilli odour. Ohh, don't forget to add some salt. 
  • Turn off the heat. Wait till the Chutney mix cool down. Then grind altogether without any additional water. You may sprinkle some if get right consistency.
  • Taste your chutney for the salt. If everything perfect then its ready to serve with Hot Idlis!

Now its time to rush to the work...See you all. Happy Cooking!

Tuesday, October 21, 2014

Yogurt Chicken Curry

Wishing all the Hindus a very happy Deepavali! Deepavali is special occasion whereby all the family members will gather, seek blessings from parents and elders, share their happy moments while crunching crispy murukku's and sweets. Children enjoys the most since they can wear new clothes, enjoys varities of sweets and snacks without any restrictions....and go around relative houses to collect gift money. That's rekindling my chilhood fantasy! How excited we were counting the days before Deepavali! Sigh! Those excitement still can be felt till now eventhough we have grown up. When I was writing this post actually I was travelling to hubby's hometown to celebrate Deepavali with my MIL and the family. My son is the most excited one since he can meet his cousins. 
Yes, while the children plays with their firecrackers, mens busy chit chatting and watching television, we ladies had to prepare special feast for the guests that will be visiting our houses on this day! Here I would like to share a simple chicken gravy which can be prepared easily with the ingredients that will be always handy at home.

Things that need to be prepared:

Chicken cleaned and washed 1kg
1 tbsp ginger garlic paste
1 tsp salt
2 tbsp chili powder
1 tsp black pepper powder
1 tbsp coriander powder
4 tbsp meat curry powder
2 sprig of curry leaves chopped finely
A pinch garam masala
1 cup yogurt

How to prepare:

Clean the chicken and pat dry. Then add all the ingredients except yogurt to the chicken and massage for few seconds. Leave it for 10 minutes. After 10 minutes add yogurt and mix again so that chicken coated well with the masala paste. Leave the chicken covered in chiller  for 1 hour or more if you could. The more time you took for marination would be better absorbtion of spices. 

Now its cooking time! 

Things that need for cooking gravy:
5 cloves
cinnamon stick
5 cardamom
1 star anise
1/2 tbsp fennel seeds crushed
1 big red onion finely chopped
1 sprig curry leaves
*1 tomato (you can reduce to half )- chopped
2 potato halved
salt as needed
pinch of garam masala powder
water about 1/2 cup

How to cook:

Heat oil (about 3 tbsp) in a heavy bottom vessel. I use pressure cooker to speed up the cooking time. Add all the spices and curry leaves. Then add chopped onions and saute for few minutes till become transluscent. Now add the tomatoes and little bit salt. Continue to stir till the tomatoes turn soft and pulpy. It will take several minutes. Take care of the heat so that the tomatoes get mushy and soft. 
Now add the marinated chicken with potatoes and mix well. Stir for 2 minutes till the raw smell off,  then add 1/2 cup of water. Add salt and cover the pan and cook for two whistles. 
If NOT using  pressure cooker,let the chicken boils in medium heat for 20 to 30 minutes at least or till it cooks. Now open the cover and let the chicken simmer in slow fire for another 5 minutes before add another pinch of garam masala and turn off the heat. 
This chicken gravy can be served with rice or dosa. 

Happy cooking and have a grand feast on this special occasion!

Happy Deepavali !

Wednesday, October 1, 2014

Deepavali 2014 Cookies\Murukku Catalogue

Hello Shinies Kitchen Diary viewers,

We have exactly 10 days before the festival of lights is here. So, as you all know we are here to ease your pain and save you a lot of time in preparing the cookies and murukku for you!
Spend more time shopping for yourself and your family this year!!

All items are 100% egg-less. Suitable for vegetarians and also all those who prefer super-delicious cookies for Deepavali!

Please do check for more information! 

Monday, April 14, 2014

Vegetarian Chicken Rendang

Hi readers, welcome back to Shinies Kitchen diary. First of all I would like to wish Happy Tamil Putthandu Valtukkal ! New year with new hopes and dreams. Wish and pray for blessed year ahead!
It has been a long time since I've updated my blog. Just would like to update from one of my collection.
Rendang mostly prepared traditionally prepared by Malays during special occasion such as Festive seasons or any grand celebration.  The recipe for Rendang slightly different from one state to another state within Malaysia. Rendang Tok from Perak was most famous from all the recipes so far. Mainly Coconut milk, Ginger, Galangal, Shallots, Lemon Grass, Turmeric Leaves, Dry Chilli, Turmeric, Garlic, dry roasted coconut and sometimes bird eyes chillies were used. It requires great patience as it takes a long time to cook because the meat must be tenderly cooked in the coconut milk until all the liquids and spices fully absorbed. It should be dry gravy. Even though its highly cholesterol, but you cannot resist with a plate.

Last time I have posted Rendang with Chicken. Here another version of Rendang with mock chicken or soya base meat. Since Rendang very famous here in Malaysia, almost all the races will cook rendang at home. That's why this smart Spices Company came out with new product called Rendang mix Powder. For the first time I would like to try this recipe with Rendang spicy mix. The instructions behind showed very easy, but not sure the taste. Since spices like coriander, fennel, dry chilies are already included in the spice mix, we only need to add blended lemongrass, galangal, garlic and shallots.
I have noticed, even Rendang paste is sold in the market.  Might try one day!
 Since we are combining this dish with sambar and rice, so i make it more indianized for vegetarian day!

To be blended:
  • Shallots - 10
  • Galangal - 1 inch
  • Ginger - 1 inch
  • Garlic - 3
  • Lemon grass - 2
  • Coconut thick milk - 1 cups
  • Coconut Milk thin  - 2 cups
  • Mock chicken - 1 pack (cut into 2 pieces)
  • Potatoes - 2 cubed
  • Dry Roasted Coconut - 2 tbsp (grated coconut need to dry roasted till brownish and blend to semi coarse powder)
  • Turmeric leaf - 1/2 (Just tear into pieces)
  • Lime leaves -2 (tear into pieces)
  • Rendang Spices Mix - 2 tbsp
  • Dry chillies - 5
  • Fennel seeds - 1 tsp
  • Cinnamon - 1

Preparation Method:
  1. Blend the ingredients that need to be blended. 
  2. Heat oil in a heavy bottom vessel or wok.
  3. Add cinnamon, fennel seeds and dry chilies in the heated oil. 
  4. Add the blended mixture. Saute till the raw smell goes. 
  5. Add the spices powder. Mix together and saute for 2 minutes.
  6. Add the potatoes. Sprinkle some water. Let them cook for 5 minutes. 
  7. Add the mock chicken or vegetarian chicken. Mix well with the spices. 
  8. Add the thin coconut milk. Let it boil together with the chicken for few minutes. Then add the thick coconut milk. 
  9. Let it cooked uncovered in a medium flame. Cook as long as the liquid fully absorbed and the oil oozes up. Add turmeric leaves and lime leaves. Mix together. Add salt to the taste.
  10. Finally add roasted coconut and mix well. Turn off the heat.
  11. It ready to be served with white rice. 

Have a try!

Monday, October 14, 2013


Hi Viewers,
Just in case you ended up here while searching to order our cookies, please go to the below link to check our the latest 2014 catalogue :

 Hi all! Thank you for all the orders. We are stopping from taking new orders from now onwards (22nd Oct 2013).

And to those already ordered,we will deliver it soon as planned.
Thank you again.

Hi All Shinies Kitchen Diary viewers,

We are back!
This year Deepavali falls on 2nd November 2013. If you still haven't decided where you would like to purchase your cookies\Murukku, look no further! We are here to help you!

Please do check for more information! 

All items are 100% egg-less. Suitable for vegetarians and also all those who prefer super-delicious cookies for Deepavali!

We only cater for customers within Klang Valley only.
Thank you!

Monday, August 12, 2013

Begedil Ayam

Begedil Ayam or probably defined as Chicken Cutlets one of  Malay popular snacks. The word Begedil  originated from Malay word. It usually made from potatoes, onions, chicken or beef meat and fried till golden brown.
It is one of accompaniment for my all time favorite Mee Soto.  Whenever I feel to do Mee Soto, then the begedil sure in my top list. The cutlets can be done plain without chicken chunks as well. Normally potatoes for begedil would be fried then mashed. In order to less use of oil, I prefer to parboiled the potatoes.
Few things need to be considered before we start, listed below:

  • Don't overcook the potatoes.
  • Drain out from the water immediately once cooked.
  • Don't mashed the potatoes too soft. Then it will be soggy and soft to shape into patties.
  • Chicken must be minced finely so that easy to cook
  • Make sure the oil is hot enough to deep fry the patties. Otherwise the patties will have tendency to absorb more oil.
  • You may add another tablespoon of corn flour if you find your patties too soft to shape. But don't add too much. 
So here we start!


  • 4 potatoes boiled, peeled and mashed
  • 1 cup minced chicken 
  • 1 big onion chopped
  • dash of white pepper
  • spring onions chopped (handful)
  • fresh coriander leaves chopped (handful) 
  • 1 green chilli (optional)
  • 1 tbsp cornflour
  • 2 eggs
  • salt
  • Cooking oil 

Preparation method :

  1. Heat 2 tbsp of oil in a pan. 
  2. Fry the onions till soft and brownish. Then Half cooked the minced chicken in medium flame for about 3 minutes. Dish out.
  3. Add the fried onions and chicken into the mashed potato.
  4. Add chopped coriander leaves, spring onions, white pepper, corn flour and salt too to the mashed potato. I did not add green chili since I'm going to serve this to my little boy. 
  5. Mix everything together.
  6. Take a small portion and make a small ball. Then press on top to shape like round patties.
  7. Heat the oil in a wok for deep fry.
  8. While waiting for the oil to be heated, beat two eggs in a shallow bowl.
  9. Now coat the patties with beaten eggs and deep fry in the heated oil. 
  10. Drain excess oil in the kitchen paper. 
  11. Serve while hot with steamed rice, Soto Johor, or just serve with any condiments.  
Good Luck! 

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Sunday, August 11, 2013

Currypuff (Karipap)

Curry Puff was supposed to be my earlier post. I'm a great fan of this snack. Even the uncle selling kuih in front of my house also knows that definitely I will buy curry puffs whenever I visited him. It takes such a long time for me to update this post. I'm proud to say currypuffs is one of Malaysian's favourite and authentic food which now had been popular worldwide. A lots of manufactures nowadays started to export frozen currypuffs to overseas due to the demand. Even a lots of small medium industries have boosted up the idea of frozen puffs with various fillings. You wouldn't be surprised to see freezers in the supermarket overflow with varieties of puffs in the shelf.

Anyway today I'm doing everything start from the scratch.

Ingredients :

  • 5 cups flour
  • 2 tbsp butter
  • 1/2 cup Vegetable oil
  • 2 pinch of salt
  • 1 cup ice water (adjust water accordingly)

Preparation Method:

  • Mix in salt with the flour. 
  • Add cold butter into the flour and rub with your fingers till it resembles breadcrumbs. 
  • Now heat the vegetable oil in a pan and then pour into the flour mixture.
  • Be Careful !!! Please use spoon to well mix the flour.
  • I have kept my ice water in the freezer 5 minutes earlier before I start to do pastry dough so that it is really cold enough. Otherwise you may use some ice cubes on the ice water. 
  • Pour ice water gradually into the flour mixture. Knead the dough till it becomes soft. Don't over knead the dough or else it will be very hard to roll out. It will shrink when roll. I have face this several times till I found the reason.
  • Please keep in the chiller for at least 1 hour covered with cling wrap. Neither you can keep in the normal temperature minimum 1/2 an hour before use. 

Let the dough stand for 1/2 an hour since I'm going to use this immediately now for afternoon tea snack.
Let's prepare the filling for the puff.

Since I'm going to prepare vegetarian puff today, so potatoes would be best choice for me.

Ingredients :

  • 5 potatoes washed and half boiled 
  • 3 tbsp green peas cooked
  • 3 tbsp chicken curry powder
  • 1 tsp garam masala
  • 1 tbsp red chilli powder
  • 1 tsp cumin seeds crushed in pestle
  • 1 tsp jeera seeds
  • 1 sprig curry leaves
  • water
  • salt
  • oil
  • 2 onions chopped
  • 1 tsp ginger chopped finely

Preparation Method:

  • Peel the skin off and cubed the potatoes. Keep aside.
  • Heat oil in the pan. Add cumin and jeera seeds to splutter. 
  • Add chopped onions and ginger. Saute till becomes onions soft and pinkish color. Add curry leaves for more aromatic flavor. 
  • Add the potatoes and all the masala powders followed by little bit water. Stir continuously. When the oil oozes from the masala, add enough water so that the potatoes fully cooked and can be mashed.
  • At this point of time add green peas as well.
  • Cover the pan and let it simmer for 3 minutes. Make sure to reduce the flame. 
  • After 3 minutes, open the cover and let it simmer till all the liquid evaporated. 
  • Stir the potatoes from time to time so that it didn't sticky on the pan and get burned. 
  • Add salt to taste. Finally mash the potatoes using your spatula and mix it well. Now the thick gravy of masala potato is ready.
  • Turn off the flame. 
  • Cool before use. 

*Note: You may use a handful anchovies or dried prawns blended to add taste for filling. Or even chicken stock instead of plain water for better taste.

Now It FILLING Time!!!

Now dust some flour onto the rolling pin as well at the rolling work surface. Take a small ball and roll it out.Wide enough to cover the mould.
Transfer into the puff mould. Add about 1 tablespoon of filling in the center. Brush the edges of pastry with water. Fold the mould and seal the end by pressing firmly. Release from the mould. Keep aside.
Repeat the all the moulding steps till all the filling been used up.

Heat enough oil in a wok or heavy bottom vessel for deep fry.

The heat should be moderate so that the puffs don't get burned easily.  Fry the curry puffs till golden color.
Drain excess oil with kitchen tissues. Always adjust your flame to moderate heat. If its too low adjust to high flame for couple of seconds. Low heat have tendency to absorbed more oil.

There 's another method of moulding currypuffs. Cut the dough into circle (about 3 diameter). After filling in the centre, fold into two and just use your fingers to crimp at the edges to lock the filling.

Those concern about health may bake the curry puffs in the oven till golden color. Brush some butter at the surface to get nice color.

I wanted to keep some uncooked curry puff in the chiller for the next day use. You may keep in the freezer so that it can be stored for couple of weeks. Importantly keep it in the airtight container. Why not we have our own frozen ready to cook currypuff in our pantry for immediate use.

So much to share today! Sharing is caring!

Hmmm..........Its Tea Time! Its yummy to have fresh hot currypuffs  with hot masala chai!

Come lets have some break!

See you Soon!

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