Malaysian Spicy Okra Kheema

Malaysian cuisine reflects the multi-racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences.Rice tends to be a staple food in Malaysia as in most countries in the region. Vegetables are usually available year round as Malaysia does not have four seasons.Being a multicultural country, Malaysians have over the years adapted each other's dishes to suit the taste buds of their own culture. For instance, Malaysians of Chinese descent have adapted the Indian curry, and made it more dilute and less spicy to suit their taste.Chinese noodles have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born...Desserts in Malaysia tend to make use of generous amounts of coconut milk.I crossed this malaysian spicy okra kheema here..While reading this kheema dish, i just loved the ingredients and the simplicity of this dish which suits incredibly amazing with hot steaming rice and also for rotis and chappathis...Aù sending this delicious side dish to Vaishali's IAVW-Malaysian and to Viki's Side dish for Chapathi..

1+1/2cups Okra (chopped thinly)
2nos Onion(chopped)
3nos Garlic (chopped)
2nos Green chillies (chopped)
1/2tsp Turmeric powder
1tsp Red chilly powder
1/2tsp Coriander powder
1/2tsp Cumin powder
2nos Tomatoes (chopped)
1tsp Lemon juice
Salt
5tbspOil

Grind the chopped garlic, chopped onions,chopped green chillies as coarse paste..Heat the oil and add the coarse paste of onion mixture, cook until the onion get slightly brown, add the chopped okra pieces and saute until they turns bit tender, add the red chilly powder, coriander powder, turmeric powder, lemon juice and cumin powder with enough salt,saute everything well and finally add the chopped tomatoes and cook until the oil get separates..

Serve hot as side dish!

Bread N Salmon Fish Pakoras

Salmon fish tastes too good when they r fried with indian spices rather than that i never liked as gravies with this fish, so tried it out this pakoras with left over breadslices and with few indian spices..I think making out pakoras with salmon fish is one of the best, tastiest and easiest way to have this fish..tasty appetizier with simple ingredients, can also be a side for rice dishes too..Kids will love this for sure...can feed easily ur kids in case if they wont like to have fish...Am sending this bread and fish pakoras to Indrani's Spotlight:Fish and to Sunday Snacks -Snacks With Bread guest hosted by me...

1 no Salmon fish pieces(big)
5 nos Bread (leftover)
1 no Onion(chopped)
2 nos Green chillies(chopped)
1 inch Ginger(chopped)
3tbsp Coriander leaves(chopped)
1 tsp Garam masala
5 nos Curry leaves
Salt
Oil for deep frying


Dip the bread slices into a bowl of water. Squeeze of the water immediately. Place the salmon fish filets and the bread into a food processor or blender. Process until it becomes a smooth paste. Transfer the fish n bread paste into a bowl. Mix with the chopped ingredients, while mixing all the ingredients use spatula r tablespoon, dont use ur hands coz they may be very sticky... finally add garam masala and salt.

Heat oil for deepfrying in a kadai. Drop a tablespoonful of batter into the hot oil. Fry on medium heat until golden brown...if u want the crispiness, make the batter thick..

Serve hot with ketchup!

Chettinad Mushroom Kurma

Chettinad food is one of the spiciest, oiliest and most aromatic in India. Chettinad cuisine is characterized by liberal use of oil and spices. Most Chettinad dishes have generous amounts of peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, etc. Some of the popular Chettinad dishes are varuval. poriyal, and kuzambu. I love chettinad dishes especially their peppery mushroom masala..I bought a box of fresh button mushrooms from my market and i really want to make out chettinad style kurma as side dish for chappathi...My next attempt goes to the famous vellai chettinad kurma with plenty of veggies..And coming to this chettinad mushroom kurma it has a subtle taste unlike most kurmas we make..its really delicious and tastes very different and delicious...Prefect pair and spicy side dish for rotis, pooris, flatbreads, naans, parathas and dosas...

1+1/2cups Mushroom (chopped)
1/2cup Onion(chopped)
1/2cup Tomato (chopped)
2nos Bayleaves
1/2tsp Cumin seeds
1/2tsp Fennel seeds
2nos Green chillies (slit opened)
1tsp Ginger-garlic paste
2tbsp Coriander leaves (chopped)
Salt
Oil

To Grind:
1/4cup Grated coconut
2nos Cloves
1no Cinnamon stick
2nos Dry red chillies
1tsp Poppy seeds
1tsp Black peppercorns
1tsp Coriander seeds

Grind all the ingredients from the list 'To Grind' as fine paste with enough water...Heat enough oil in a pan, splutter cumin seeds, fennel seeds, bay leaves and green chilies. Let it sizzle and then add chopped onions. Fry until its turns translucent and then add the ginger garlic paste, saute till the raw smell goes away. Add the chopped tomatoes and cook for few minutes, finally add the chopped mushroom pieces with salt and saute until the mushroom shrinks a bit..add a cup of water and cook in simmer for few minutes...

Add the grounded paste to the simmering gravy and cook until the oil get separated from the gravy...add finally the chopped coriander leaves and put off the stove..

Delicious side dish!

Scrambled Eggs N Broccoli Sandwich

Scrambled eggs, i just love it simply with bread toast...Our weekend menu goes almost to scrambled eggs with bread toast, cereals and hot coffee or tea..Sometime i used to make out scrambled eggs either with chopped onions, tomatoes or else simply with salt and pepper...Last sunday, i went to my farmers market after a long back and i bought few broccolis from there.

While preparing my scrambled eggs i added few chopped broccoli florets to my scrambled eggs, i served this scrambled egg with bread toast for our lunch with salad...It was really fulfilling, healthy and delicious sandwich prefect for everyone, its quite an easy and simple way to feed whoever really hate having broccolis.

2nos Eggs
1/4cup Broccoli florets (chopped finely)
1tsp Soya sauce
1/4tsp Pepper powder
Salt
Oil

Whisk together the eggs and soyasauce..heat a tsp oil and saute the chopped broccoli florets with pepper powder and salt until they turns tender...now add the whisked eggs to the sauteed broccoli florets and cook in simmer, give a stir every two or three seconds until the eggs get cooked well..

Serve hot with toasted breads!

Lata Raja,Kittymatti,Lissie,Srilakshmi, PoornimaNair,Suparna,Aquadaze, Sushma Mallya & Preeti have given me a wonderful and beautiful Kreativ Blogger Award..

1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated.

Here come 7things about me:

1)Am an addict to chocolates, i can definitely say that i cant live without having chocolates atleast once a week specially dark chocolates..
2)I cant stop listening songs, i love soul soothing Raja's songs, my favourites goes to 80's songs..
3)Am not a picky eater, i can eat anything and my favourite food items goes for a long list..
4)I love watching thriller and comedy movies..
5)I like to visit many foreign countries and i have a huge list to visit anyhow my favourite visit goes to India...
6)I love singing..after cooking, singing was my second passion..just love it...
7)I love to walk in rain..

Now its my turn to share this award to 7 of my blogger friends eventhough its really a tough task for me..Here we go:

1)Preety
2)Anu Sriram
3)Vibaas
4)Lavi
5)Lakshmi Venkatesh
6)Valarmathi
7)Vidhas