Nowadays the duty of a mother getting tougher by the day. My 5 year old son is a picky eater. So he finds it difficult to have proper meal that he enjoys to eat at school. The teachers always complaining about this to us.
So, what can I do? The only thing that I can think of is to pack him some lunch by myself. Ever since I started to pack lunch in his favorite lunch box, his appetite grew better. As a result of this the poor mom have to crack her head every single night to create new items for his lunch box. And on top of this, my lil one without fail will ask me every single night, "Amma, what's for breakfast tomorrow?"
Its really exciting. These kids actually "force" their mothers to become more and more creative. Its so fun.He he he...
If you ask me where I found this recipe? My answer will be who knows? Ha ha ha...It just popped out from my "forced" super creative brain on a very fine morning.
This was my second attempt since my son loves it very much. Now I had the chance to take few snaps to shares with all of you.
Ok, I know it looks very tempting right? Its very simple and it is very delicious as well.Check out the recipe below if you would like to try it out for your kids.
And, this is me. Well, just my fingers modelling for the Sweet Oats Appam. Hehe..
Merry Christmas to all those celebrating it this year!!
On this joyous day I am going to share a very healthy Mango Smoothies to those who would like to counter those calories that you gained from that yummy Turkey! Smoothies from Boost Smoothies and Juices inspired me and also the recipe shared from Dr.Shen Li Lee with little modification.
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)
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!
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:
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!
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 http://www.facebook.com/ShiniesKitchen for more information!
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!
Ingredients: 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
Blend the ingredients that need to be blended.
Heat oil in a heavy bottom vessel or wok.
Add cinnamon, fennel seeds and dry chilies in the heated oil.
Add the blended mixture. Saute till the raw smell goes.
Add the spices powder. Mix together and saute for 2 minutes.
Add the potatoes. Sprinkle some water. Let them cook for 5 minutes.
Add the mock chicken or vegetarian chicken. Mix well with the spices.
Add the thin coconut milk. Let it boil together with the chicken for few minutes. Then add the thick coconut milk.
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.
Finally add roasted coconut and mix well. Turn off the heat.
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 http://www.facebook.com/ShiniesKitchen 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.