LENTIL FRITTERS / MASALA VADAI

Kalau berpuasa ini merupakan favourite saya berbuka dan kalau berjalan-jalan di Jalan TAR pasti singgah membelinya. Tak tahu kenapa saya memang akan mencari vadai ini pada bulan puasa. Membuatnya tidak susah tetapi bila memikir untuk memproses dhalnya itu yang selalu jadi hal kerana kalu terlalu banyak air adunannya akan menjadi lembik dan kalau kurang pula akan berketul-ketul so kena pandai balance. 

Saya suka vadai saya banyak dengan hirisan cili hijau. Selain cili hijau bayam dan peria juga merupaka pilihan. Vadai ini sedap dimakan bersama sos asam jawa atau pun cili sos

Masala Vadai

• 4 cawan kacang dal - rendam 4 jam
• 2 biji bawang besar - dicincang halus
• 3 ulas bawang putih
• 5 tangkai cili kering dihiris halus
• 2 biji cili hijau - dicincang halus
• 1 sudu besar jintan manis - ditumbuk kasar
• 1 sdt garam masala
• 2 tangkai daun sup dan daun bawang - dicincang halus
• 1 tangkai daun kari - dicincang halus
• 1 biji telur
• Sedikit garam
• Serbuk perasa

Cara:

1. Tinggalkan 1/2 cawan kacang dal, selebihnya dikisar dengan telur dan masukkan sedikit air (1 senduk kecil saja).
   
2. Campurkan semua bahan yang dikisar dengan 1/2 cwn kacang dal dan semua bahan yang lain dalam 1 bekas gaul sebati.
3. Panaskan kuali dengan api perlahan dan kepal-kepalkan bentuk bulat, masukkan perlahan-lahan dalam minyak dan goreng hingga kekuningan.

Notes

RECIPE SOURCE:  PATYKITCHEN. BLOGSPOT.COM

All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.

FINGER LICKING POTATO BHAJI

Kalau yang minta makan roti poori makan potato bhaji ini adalah kemestian. Biasanya kalau kita makan di restuarant India..dia dihidang secara berkuah..tetapi kebiasaannya potato bhaji ni kering..apa pun semua bergantung kepada bagai mana kita mahukanya. Untuk menambahkan kelazatanya saya masukkan sedikit serbuk jintan putih dan separuh kentang saya lecek. Memang sedap makan begitu aje dan pastinya maka bersama roti poori.

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POTATO BHAJI

Simple, easy and delicious potaTo bhaji or vegetable recipe with chopped potatoes and whole Indian spices. Potato bhaji normally serve with Indian Flat Fried Bread.

4 biji kentang di potong dadu besar direbus separuh di lecek.
1 biji bawang besar dicincang halus
2 hiris halis dicincang halus
3 ulas bawang putih dicincang halus
3 tangkai daun kari
2 tangkai cili merah dipotong 1"
1/2 sdt biji sawi
1/2 sdt serbuk jintan putih
1/2 sdt serbuk kunyit
3 sdb minyak masak
garam secukup rasa
air secukup basah

Cara membuatnya

Panaskan minyak dan tumis biji sawi, cili kering potong dan daun kari sehingga naik baunya
Masukkn bawang besar yang dicincang, sehingga layu.
Masukkan halia dan bawang putih cincang, serbuk jinta dan serbuk kunyit
Tumis sehingga naik baunya
Masukkan sedikit air..ikut basah yang diperlukan
Masukkan garam secukup rasa dan akhir sekali masukkan kentang rebus dan kentang lecek.
Masak seketika. Kalau yang suka berkuah boleh tambah air.

© PATYSKITCHEN. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write 

ONION BHAJI

Onion Bhaji ini adalah snack atau appetizer yang popular di India, banyak disediakan di restaurant India. Saya memang cukup mengemari onion bhaji ni..paling seda yang saya rasakan ialah di Jalan Tunku Abdul Rahman..tak kala Ramadan. Terdapat seorang lelaki tua berketurunan Punjabi..menjualnya di kaki lima. Memang sedap onion bhajinya..dicicah dengan sos asam.

Untuk menambahkan keenakkan bhaji ini saya masukkan hirisan cili hijau ....cukup enak.

Onion Bhaji

Ingredients

2 large onions, sliced thinly

200 g chickpea flour

1 teaspoon baking powder

2 tablespoons rice flour

1 teaspoon turmeric

1/2 teaspoon black onion seeds

1/2 teaspoon chili powder

1/2 teaspoon cumin, ground

1/2 teaspoon coriander, ground

1 egg

salt

100 ml water

750 ml vegetable oil

Directions:

Put the vegetable oil into a large pan and heat over a medium to high heat.

Make the batter: 

In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander,egg, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated.

Check the temperature of the oil by dropping a small cube of bread in - it should brown fairly slowly - not burn or go dark brown straight away.

Carefully drop spoons of the bhaji batter in to the oil, do NOT overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crispy. Remove them with a slotted spoon and allow them to drain on a paper

 covered plate in a warm oven.

Repeat until all the bhaji batter is finished and they are all cooked.

Sprinkle over a little salt and serve straight away with coriander chutney or cucumber raita.

WORDLESS WEDNESDAY - BREAKFAST WITH PENANG MURTABAK SPECIAL

If this is the first time you heard about murtabak, here an explanation by Wikipedia :-

Martabak or murtabak, also mutabbaq, (Arabic: مطبق‎) is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia (especially the Hejaz region), Yemen, Indonesia, Malaysia,Thailand, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means "folded".

In Malaysia, where it is called "Murtabak", it is sold by Mamak salesmen, and usually includes minced mutton, along with garlic, egg and onion, and is eaten withcurry sauce. Murtabak also usually includes mutton in Yemen. In Indonesia, particularly Jakarta, it is called "martabak", and has two versions: a sweet one, and a savory one. Vegetarian murtabaks exist, too, and can be found around Singapore's "Little India" neighborhood, among other places.

This is my breakfast today, yesterday I made some roti canai, I reserved some of the dough for this murtabak. I made the beef fillings and onion relish , somehow a "copycat" recipe from the Mamak Restuarant. The best murtabak I've eaten was the Singapore Murtabak and of course Penang Hameediah Murtabak. Really yummy. Not many like to make murtabak at home..since the mamak made the best murtabak it is usually more convenient to have it outside. It's quite taxing preparing the dough and inserting the filling inside the murtabak. Since I am an amateur cook I don't it the mamak's way I did it my way..I fried the fillings first, inserted the filling into the spread dough, parcel it up and fry..ha...ha...some cheating in action..anyhow the results turned out the same.!!!

Best serve with onions or cucumber relish.

Penang Murtabak's Special

For the Skin

Refer to my previous post - Roti Canai

Murtabak filling:

200 gms minced meat / 200 g daging kisar

2 tbsps ghee / 2 sdb ghee

2 lange red onion - sliced fine / 2 biji bawang besar dicincang halus

3 cloves garlic *pound / 3 ulas bawang putih ditumbuk

1" fresh ginger*pound / 1" halia ditumbuk

1/2 packet Baba's curry powder / 1/2 paket serbuk kari daging Baba's

2 tbsps fresh coriander leaves - finely chopped / 2 sdb daun ketumbar cincang

3 eggs - beaten / 3 biji telur dipukul sedikit

1 onion - finely sliced / 1 biji bawang besar dihiris nipis

Salt and pepper  / garam dan lada secukup rasa

To make the filling:

Mix pounded ingredients with curry powder to form wet paste / Campurkan serbuk kari dengan bahan tumbuk sehingga menjadi pes basah 

Heat the ghee and fry the onion until it is soft./ Panaskan minyak dan tumis bawang besar yang dicincang sehingga layu

Add the wet paste continue to fry until the onion is golden brown./ Masukkan pes basah tadi dan goreng sehingga naik minyak

Put in the meat and carry on frying, stirring constantly, add salts to taste continue frying until beefs are done. Add water if necessary/ Masukkan daging garam dan lada sulah secukup rasa dan terus masak sehingga daging empuk. Tambah air jika perlu

To assemble the Murtabak:

1. Season the beaten eggs with salt and pepper and add in the chopped coriander leaves and sliced onions.-set aside in a small bowl./ Pukul telur, masukan garam, lada sulah, daun ketumbar dan bawang besar yang dihiris tadi,
2. Add the fillings inside the eggs mixture and mix well/ Masukkan bahan inti dalam campuran telur tadi dan kacau rata.
3. Fry the fillings like frying omelette. Cook both side. Set aside/ Goreng adunan telur tadi seperti membuat telur dadar - lihat gambar. Angkat dan letak sebelah
4. On a smooth surface, spread a little oil from the bowl and flatten one of the dough balls with a rolling pin./Ambil adunan roti canai dan tebarkan
5. Gently press with the fingers, spreading the dough until it is almost as thin as strudel pastry./ Tebar sehingga nipis
6. Place the omelette in the center of the dough and fold every four angles (like folding parcel)  to close the omelette completely / Letakkan inti yang digoreng tadi ditengah-tengah dan lipat empat penjuru seperti melipat hadiah, pastikan inti ditutup sepenuhnya.
7. Heat the griddle and grease it lightly with ghee./ Panaskan kuali dengan ghee
8. Fry the roti. Turn it over and cook the other side, spreading a little more ghee or oil on the griddle before putting it down. / Goreng roti, balikan dan goreng kedua belah bahagian.
9. Cook until crisp and golden on both sides. / Goreng sehingga gareng
10. Serve hot either on its own or with a onions pickles, cucumber pickles or curry and dhal/ Angkat dan hidang bersama jeruk bawang, timun, kari atau dhall

For the Onion Relish

1 onion thinly slice / 1 biji bawang besar dihiris nipis

1 tbsp sugar / 1 sdb gula

pinch of salts / secubit garam

5 tbsp vinegar / 5 sdb cuka

a few drops red coloring / beberapa titik warna merah

Combine and mix all ingredients / Campurkan semua bahan

Berpeluh dibuatnya...cuba hendak buat cara mamak tetapi tak jadi..aleh-aleh saya goreng dulu intinya baru balut dengan doh roti canai dan goreng...ha...ha..jadi juga....kita amateur cook susah dan buat macam mamak. ditebarkan doh atas kuali kemudian diletakkan inti baru dilipat..semua atas kuali....kalau saya buat cara ini memang tak nampak rupa murtabak......Apa pun ini menu pagi tadi...semalam buat roti canai..larikan sedikit dohnya untuk buat murtabak ini...inti buat petang semalam pagi tadi baru proses rotinya. memang seksa!!!!tapi sedap...membuat berpeluh..makan pun berpeluh...berpeluh sedap.  Best Murtabak tentunya Murtabak Singapore dan Penang, favourite saya ialah Hameedia Restuarant di Penang Road Penang. Resturant ini dah beroperasi berpuluh tahun...kalau hendak murtabak di sanalah saya pergi..memang sedap.

Selamat Menjamu Selera dengan Murtabak Patyskitchen

Next Post - Laksa Kelatan

I made this to serve with this morning Roti Canai and carry forward some for lunch. Mamak style chicken curry is a bit vibrant as compared to the Malay Chicken Curry. It's best serve with rice, bread or roti canai.

Chicken Curry Mamak Style

Malaysian Mamak Style Chicken Curry (Kari Ayam)

1 whole chicken cut into 12 pieces

4 potatoes quartered

2 tomatoes quartered

3 green chilies halved

1 ladle  vegetable oil

1 onion thinly slice

1 slice tamarind pulp

1cinnamon quill

1 star anise

1/2 tsp cardamom seeds, crushed

2 sprigs of curry leaves

1 blade pandan leaf

For the curry paste

3 packet beef  curry powder,   I used  BABAS brand

2 tbsp ground chilli, or to taste
15 shallots
5  cloves garlic
2" ginger

Blend and mix all ingredients into wet paste

Method

1. Heat oil in a wok over medium heat, then add onion,  cinnamon, star anise, cardamom seeds and curry leaves, pandan leaf  and stir fry until fragrant and onion is soft (about 3 minutes).
   
   
2. Add the curry paste and continue frying until oil surface
3. Add 3 cups of water and bring to the boil
4. Add the tamarind pulp
5. Add chicken and potato, return to the boil, then reduce heat to low and simmer until chicken and potato are cooked through (about 15 minutes).
6. Add fresh tomatoes and green chilies...ready to serve.

Kari Ayam Mamak Style dibuat pagi tadi untuk dipadankan dengan roti canai. Beza antara kari mamak ialah pada kepekatanya. Selalunya kari ini tidak dimasukkan santan dan kalau adapun digantikan dengan tairu. Warnanya agak kemerahan sedikit. Sedap dan sesuai sebagai lauk dan cicah bersama roti dan roti canai.

Next Post - Fluffy Banana Cake

BREAKFAST MENU - FRIED PUTU MAYYUM

'Putu Mayyum' is a Malay word for string hoppers. It is popular in southern India, Sri Lanka, Malaysia, Indonesia, and Singapore.

Store bought puttu mayyum serve with grated coconut and brown sugar

The process for making putu mayyum consists of mixing rice flour or idiyappam flour with water and/or coconut milk, and pressing the dough through a sieve to make vermicelli-like noodles. These are steamed, usually with the addition of juice from the aromatic pandan leaf (screwpine) as flavouring. The noodles are served with grated coconut and jaggery, or, preferably, gur (date palm sugar). In some areas, gula melaka (coconut palm sugar) is the favourite sweetener.

In Malaysia and Singapore, putu mayyum and its relatives are commonly sold as street food from market stalls or carts, as well as being made at home, and are usually served cold. This dish may be eaten for breakfast with a vegetable stew or aviyal, or a fish curry, etc.

Making Putu Mayyum is a bit taxing as such it is worth to get the store bought “Putu Mayyum”. My family love putu mayyum both ways, the sweet and savoury and one of my children’s favourite is fried putu mayyum and I am going to share with you this awesome recipe which not many really know. It’s great for breakfast and it has almost similar taste to biryani. If you wish to try here’s my family recipe on fried putu mayyum.

Context on Putu Mayyum excerpted from Wikipedia

FRIED PUTU MAYYUM

INGREDIENTS

1 bowl of shredded putu mayyum / 1 mangkuk putu mayyum yang diracik-racikan

2 egss / 2 biji telur

1 tbsp condensed milk / 1 sdb susu pekat

3 tbsp ghee / 3 sdb minyak sapi 

1 cinnamon stick / 1 kulit kayu manis

1 anise star / 1 bunga lawang

3 cardamon pot / 3 buah pelaga

2 strig curry leaves / 2 tangkai daun kari

Whisk eggs and condensed milk set aside / Pukul telur dengan susu pekat letak sebelah.

Heat up ghee and add all spices and curry leaves till fragrant / Panaskan minyak sapid an masukkan rempah kering dan daun kari sehingga naik baunya.

Add the putu mayyum and toss well / Masukkan putu mayyum dan gaul rata.

Add in beaten eggs and salts, stir and mix well like frying noodles / Masukkan telur yang dipukul beserta garam secukup rasa. Kacau hingga rata seperti menggoreng bihun.

Once eggs dried and putu well combine off the heat and ready to serve / Bila telur agak kering dan putu mayyum betul-btul sebati padamkan api dan sedia dihidang

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Putu Mayyum Goreng…ini bukan sesuatu yang pelik…malah ini merupakan menu kesukaan anak-anak saya. Kalau beli putu mayyum pasti akan beli extra supaya esok paginya dapat digoreng buat sarapan pagi. Menarikny selepas digoreng rupanya macam bihun goring dan rasanya macam biryani. Mana taknya digoreng menggunakan minyak sapid an ditumis pakai daun kari dan tiga sekawan. Memang sedap resipi yang saya belajar dari belah keluarga mertua saya dan tidak disangka anak-anak suka sekali menu ini.

Next Post – Sweet Gourd in Coconut Milk / Petola Masak Lemak putih

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CRISPY, SPICY AND TENDER MAMAK STYLE FRIED CHICKEN / AYAM GORENG ALA MAMAK

CRISPY, SPICY AND TENDER MAMAK FRIED CHICKEN / AYAM GORENG MAMAK

I used to eat this at Nasi Kandar outlet, fried chicken crispy, reddish and tender which made a hit and crowd pleaser.  I have been trying to get the recipe and finally managed to get it from SAJI Magazine, July 2011 issue. Recipe was a courtesy from Lusiana Catering. My goodness, as the owner descried the dish, it was truly crispy, spicy and tender. A hit at home. One whole chicken is not enough.. I have to make it again for dinner. Trust me it was fantastic. Thanks  to Lusiana Catering who is good enough to share her recipe.

I got a 5 star approval at home – these delicious Crispy, Spicy, Tender Mamak Style Fried Chicken cannot be missed!

INGREDIENTS

1 whole chicken cut into 12/ 1 ekor ayam dipotong 12

7 clove garlic  blend / 7 ulas bawang putih diblend

2” ginger –blend / 2” halia diblend

3 tbsp chili powder / 3 sdb serbuk cili

2 tbsp curry powder / 2 sdb serbuk kari

1 egg / 1 biji telur

1 tbsp peppercorn powder /1 sdb serbuk lada sulah

6 tbsp rice flour / 6 sdb tepung beras

6 tbsp cornflour / 6 sdb tepung jagung

3 strig curry leaves / 3 tangkai daun kari

Salts to taste / Garam secukup rasa

Sufficient oil for deep frying / Minyak secukupnya untuk menggoreng

Mix all ingredients except oil and marinade chicken for a few hours / Satukan semua bahan kecuali minyak dan perap selama beberapa jam

Heat up oil and deep fry till golden brown / Panaskan minyak dan goring sehingga kekuningan

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Yang ini saya dapat 5-bintang dari juri-juri di rumah. Suka betul dia orang dengan ayam ini...memang ranggup pedas dan empuk seperti kata tuan empumnya resipi. Saya memang dah lama mencari resipi ini...tenguk di kedai Nasi Kandar ayam gorengnya kemerahan, rannggup lagi.  Baru-baru ini selak-selak majalah nak cari idea-idea baru ternampak resipi ini dari Lusiana Catering....saya pun cuba...memang saya dapat keranggupanya....keempukkanya...kesedapanya....tapi gagal untuk mendapat warnanya yang kemerahan seperti di kedai Mamak Nasi Kandar.....mungkin try lagi untuk dapat perfectionnya.  Apa pun pada peminat ayam goreng....resipi ini adalah resipi yang perlu dicuba.

Next Post - Koisimi Nu Kung /Chengmai Fried Mee/ Mee Goreng Chegmai

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EGG KORMA FOR LUNCH

In lost as what to cook for lunch today???. That's a daily issues that we home maker faced. So how about Egg Korma??.. This is my family favorite. I have here with me a Malay version of korma, adapted from the Chicken Korma recipe. It's delicious and tasty. Best with steam rice or even bread.

INGREDIENTS

10 hard boiled eggs / 10 biji telur rebus

5 Tbsp / 1 ½ oz Ghee (Minyak Sapi)/ 5 sdb minyak sapi

1 Onion, peeled and finely sliced / 1 biji bawang besar dihiris nipis
3 green chilies halved  / 3 biji cili hijau dibelah dua

2 potatoes quartered / 2 biji kentang dibelah empat

2 fresh tomato quartered / 2 biji tomato segar dibelah dua

2 sprig coriander leaves / 2 tangkai daun ketumbar

1 blade screwpine leaf / 1 helai daun pandan 

1 cup thin coconut milk / 1 cawan santan cair

1 cup water / 1 cawan air

1/2 cup yogurt or tairu / 1/2 cawan tairu atau yogurt

2 packet korma powder / 2 paket rempah korma

1 Limes (Limau Nipis) – halved  

4 cm / 2 inch Cinnamon Bark (Kulit Kayu Manis)
3 Star Anise / 3 kuntum bunga lawang
5 Cardamom Pods  / 5 biji buah pelaga
5 Cloves  / 5 kuntum bunga cengkih


Paste Ingredients  (to be finely grounded):

15 Shallot (Red Onion), peeled / 15 biji bawang merah
5 Garlic cloves, peeled / 5 ulas bawang putih 
 2 cm / 1 inch of Ginger, peeled / 2" halia

7 green chilies / 7 biji cili hijau

Blend all ingredients and mix with korma powder / Blend semua bahan dan campur dengan rempah korma


Method:


Heat up oil and fry the hard boiled eggs till golden brown/ panaskan minyak dan goreng telur rebus sehingga kekuningan

In another pot melt Ghee in a pot and fry sliced onion. Add in spices: Cinnamon, Star Anise, Cardamom, Cloves. Fry till fragrant and golden./ Dalam periuk lain tumiskan bawang besar bersama daun pandan dan empat sekawan sehingga naik baunya.


Add in blended ingredients stir fry  for approximately 20 minutes over moderate heat till excess oil begins to appear on the surface. / Masukkan bahan yang diblend dan renehkan selama 20 minit atau sehingga naik minyak.


Add in Coconut Milk, water and potatoes Also add in salt, and sugar to taste. 

Stir well and simmer gently over a low fire till gravy thickens and potatoes becomes tender (approximately 35 minutes). / Masukkan santan, air dan kentang. Masukkan garam dan gula secukup rasa. Kacau sehingga kuahnya pekat.

Just prior to serving, add in Eggs, Yoghurt, a squeeze of fresh Lime Juice, and Coriander leaves, and the remaining Green Chilies. Fold them together and simmer for another half a minute./ Sebelum padamkan api masukkan telur, yogurt, air limau nipis, daun ketumbar, cili hijau dan tomato buah. Biarkan seketika baru padamkan api.Dish onto a serving plate. 

Bingung tak tahu apa nak masak hari ini apa kata cuba Korma Telur. Menu bajet dan menyelerakan.

Next Post - Sup Daging ala Mamak