Char Kway Teow - Fried Rice Noodles Malaysian Style

Char Kway Teow was first introduced to me by my mom thanks to her Malaysian influence. The very first time I had this dish was in Chung Wah - Koramangala back in the late 90s. It took more than a decade later until I moved to Sydney to have a try again. Sydney as some may know has got a pretty decent collection of Malaysian restaurants.This was one of the dishes I tried either on the first or 2nd visit.9/10 times I have been always impressed with the outcomes no matter where I go. Only once was I disappointed when  they gave me some soupy version of Kway Teow. That's when I learnt the importance of "char" - which meant stir-fried. Since then I've had it several times in Sydney and in Singapore (few times in Malaysia as well). Of course have experimented cooking this many a times with varied rates of success. After a long time tried it again today to give Mommy a taste of her childhood favourite. The most authentic version will include pork and pork related ingredients that I don't use. So here's a Chetty's Kitchen version.

Ingredients:

1. Flat rice noodles - preferably the fresh version you can get from the Chinese stores (not the one from your regular grocery chain) 
2. Garlic - minced
3. Chives - chopped across its length
4. Bean Sprouts
5. Red Onions
6. Eggs - beaten
7. Prawns (Shrimps - if you are on the Western part of the world)
8. Dark Soya Sauce
9. Sweet Soya Sauce (Kecap Manis)
10. Oyster Sauce
11. Prawn Sambal
12. Salt
13. Sugar
14. Vegetable oil

You can skip the prawns and prawn sambal should you prefer an Eggetarian version.

The Method:

1. Heat a large wok with a few table spoons of vegetable oil. Let it heat up until you can see the smoke coming out.
2. Add the beaten eggs and stir fry for a few seconds.
3. Add the minced garlic, onions and the bottom part of the chives 
4. Stir fry for about 30 seconds.
5. Add prawns (or other veggies should you prefer), prawn sambal sauce and stir fry until almost cooked.
6. Add the flat rice noodles, dark soya sauce, kecap manis and the oyster sauce (just a little) and toss in the noodles until it gets mixed well.
7. Add salt and half a tea spoon of sugar.
8. When it's almost done, add in the remaining chives and bean sprouts and toss it around for a minute.
9. Leave the noodles in the wok for a few minutes for them to get a bit of "burnt"flavour.
10. Toss them all up again to get an even mix.
11. Serve hot garnished with chives.

Char Kway Teow Ready!!

Happy Cooking

C

Masala Pori - Spicy Puffed Rice

Masala Pori - one of those snacks from Tamil Nadu one couldn't have avoided growing up with. Be it the home made variety with all the nuts and spices or the one you would get in a school canteen (or the Marina beach) with just the masala. I still remember buying packs of maybe 10-20 grams each for 25p ($0.005). Haven't had many opportunities to relish this snack once I left Salem (or maybe since middle school?). About 2 years ago Uma got to learn this recipe from her mom when she was in Sydney. As expected this is a huge hit with the kids - young and old. Since then we have been enjoying this every once in a while. It's school holiday time in Sydney and am sure very soon in some parts in India as well. This could turn out to be a simple, quick and handy snack to have at home for the holiday season.

Ingredients

1. Pori (Puffed Rice)
2. Mustard seeds
3. Garlic
4. Dried Red Chillies
5. Curry Leaves
6. Roasted Channa Dal (whole/split)
7. Peanuts (Raw or Roasted)
8. Sambar powder
9. Turmeric
10. Red Chilli powder
11. Salt
12. Vegetable Oil

Method

1. Heat a few table spoons of vegetable oil in a large kadai / wok.
2. Saute the mustard seeds until they splatter.
3. Saute garlic, chillies and curry leaves for a few minutes until the garlic gets fried.
4. Add the roasted channa and peanuts and saute for a few minutes
5. Add the spices - salt, chilli powder, sambar powder and mix it up.
6. Add the puffed rice and mix it thoroughly under heat for a few minutes.

Voila - Masala Pori Ready!!

Happy Cooking

C

Amritsari Machi - Fish Amritsari

When it comes to fish there are not many North Indian dishes that are available. One such dish that has been stuck to my memory was Fish Amritsari. Have been looking for this dish in a few restaurants around here and haven't found in many. Upon "research" came to know that there are 2 specific ingredients that make this Amritsari - Ajwain seeds (Omam seeds) and Chat Masala. Here comes my version of Amritsari Machi. Talking about fried fish my preference is always a white fish. Became a fan of Barramundi after coming to Australia.

Ingredients

1. Fish fillets (preferably white)
2. Ajwain Seeds
3. Chat Masala
4. Amchur Powder
5. Gram (Besan) Flour
6. Corn Flour
7. Plain Flour (Maida)
8. Rice Flour
9. Salt
10. Red Chilly powder
11. Egg

Method

1. Slice the fish with an inch width and about a few inches in length.
2. Create a mixture of all the dry items. 
3. Take a few table spoons of the dry mixture on a flat plate.
4. Add water slowly in the dry mix and create a paste.
5. Beat 1 egg into the paste and add more water as required to create the batter with necessary consistency.
6. Heat a wok with vegetable oil.
7. Once the oil is hot enough (add a drop of batter in the oil to test) pat a fish slice on the dry mix and dip it in the batter.
8. Drip any excess batter out by lightly brushing it against the bowl.
9. Deep fry the battered fish fillets few at a time until golden brown.

Amritsari Machi Ready!!

Serve hot with a dash of chat masala sprinkled on top and a squeeze of lemon juice.

Enjoy Cooking!!

C

Ginger Chicken Curry - Andhra Style

Bangalore days has introduced quite a bit of culinary treats especially introducing me to "Andhra Style" cuisine. One such dish that kept haunting me for a while that I don't get to eat in Australia is Ginger Chicken. There are different recipes floating around the web for "Andhra Style Ginger Chicken". Most of them seem to be some Indo-Chinese dish, but not what you would get in a Krishna Chinai or Nagarjuna's or the likes. It is that chicken curry that is spicy in it's own way but with a distinct gingery flavour. Chicken curries in general have almost the same ingredients whichever style you cook i.e., ginger garlic paste, onions sometimes tomatoes. I believe the difference is in the dry masala that goes in. Each street, state, region has it's own specialty and the spices make the difference. The choice of black pepper vs dried red chillies and so forth. So here is A version of ginger chicken curry with freshly ground dry masala with slight differences compared to say a Chettinad Chicken curry.

What goes in

Dry Masala

1) Red Chillies
2) Curry Leaves
3) Cumin Seeds
4) Coriander Seeds
5) Cinnamon
6) Cloves
7) Poppy Seeds (Khus Khus)

Wet Masala

1) Onions
2) Ginger
3) Garlic
4) Tomato Paste (for the colour)


Few other things
1) Chicken - preferably with bones
2) Vegetable Oil
3) Mustard Seeds
4) Kasoori Methi leaves
5) Salt
6) Garam Masala
7) Turmeric powder
8) Coriander leaves (for garnish)

Preparation

1) Roast the spices for the dry masala individually and keep them aside to cool down. Remember to stop roasting as soon as you can smell the flavour of the spice.

2) Blend the ingredients of the wet masala (except the tomato paste) into a smooth paste. You should be able to smell the ginger in the paste distinctly. If not add more ginger.

3) Heat a sauce pan with vegetable oil and temper the mustard seeds once oil is hot. 

4) Add the wet masala, the tomato paste paste and methi kasoori leaves and saute until the oil separates along with some salt.

5) While the wet masala is getting cooked grind the dry masala into a fine powder. Feel free to hike up the heat with more chillies if you like. I had to keep it slightly under control so kids can eat as well.

6) Once the wet masala is cooked i.e., the oil has separated with a rich red colour paste,  add the chicken in along with a pinch of turmeric powder.

7) After the chicken is cooked for a few minutes add the dry masala powder and mix well.

8) Keep stirring for a few minutes and add water to the amount of gravy needed. This is meant to be relatively thick curry so watch out on the water.

9) Leave the chicken to cook with a lid on for about 20-25 minutes.

10) Add thinly sliced ginger juliennes and cook for about 5 minutes.

11) Stop the stove and garnish with coriander leaves.

Ginger Chicken - Andhra Style Ready !!

Serve hot with parotta or rice.

Happy Cooking !!

C

Chicken Biryani - Tamil Nadu Style

Chicken Biryani - a dish that is so "supreme" that it has so many forms and versions - not just within India but across Asia - if not the world. I understand that there are about 15 different Biryani types available in India. Given it's Persian origin, it is also called by many other names in the middle east. One that I have enjoyed myself is a Kabsa. As with all the different varieties not all may be enjoyed by all. I remember during one of my visits in Muscat where a biryani meant a cup of flavoured rice and a deep fried chicken leg on the side. Now that was simple!! I still remember the very first Biryani attempt made about 13 years ago in Portland. Since then there has been many stories around it. One including one of our neighbours coming in to rescue while attempting Hyderabadi Dum Biryani. So here's my first version that is most familiar to me - Tamil Nadu style. Before I go too far - this was prepared by Uma including the photo credits. 

What goes in

1. Onion
2. Cardamom
3. Ginger
4. Garlic
5. Cinnamon
6. Clove
7. Bay Leaves
8. Aniseed
9. Green Chillies
10. Fennel Seeds
11. Tomato
12. Vegetable Oil
13. Ghee /Butter
14. Mint
15. Coriander Leaves
16. Biryani Masala (optional)
17. Chicken
18. Basmati Rice (Washed)
19. Turmeric Powder

The Method

1. Blend, onion, garlic, ginger, cinnamon and clove to a paste.
2. In a pressure pan / cooker melt ghee/butter and oil. When hot, sautee bay leaves, aniseed, green chillies and fennel seeds for few minutes.
3. Add mint and coriander and sautee for few minutes.
4. Add the blended mix from step 1 and sautee until oil separates.
5. Add tomato and sautee for few minutes.
6. Add chicken with a pinch of turmeric powder, Biryani masala, salt and sautee until chicken is half cooked.
7. Add basmati rice, mix well and pour water (1.5 cup water : 1 cup of rice).
8. Pressure cook for 2 whistles.

Chicken Biryani Ready!!

Happy Cooking!!

C

Chettinad Pepper Chicken Curry - Milagu Kozhi Kozhambu

So I had this sinus bothering me for the last few weeks travelling between winter and tropical weather back and forth almost every week. Decided to get it treated with some pepper chicken. It was a good treatment even while I was cooking. Just the aroma made the difference. Talking about pepper chicken curry, still the best in my opinion is from Parasakthi in Salem. Hopefully someday I will be able cook up something close to that. This was yet another attempt. The best parts of cooking a curry is roasting the masala. As I have mentioned in an earlier post each spice needs to be dry roasted separately to get the best effect. Of course it takes a little bit of time and patience - but worth every bit of it.

What goes in:

Dry Masala (starting from top left in the pic )

1. Star aniseed
2. Coriander seeds
3. Cloves
4. Fennel
5. Black Pepper
6. Poppy seeds (Khus Khus)
7. Cinnamon sticks
8. Cumin

"Wet Masala"

1. Onions
2. Garlic
3. Ginger
4. Tomato

Other Stuff

1. Chicken
2. Grated coconut
3. Gingelly oil
4. Turmeric
5. Salt
6. Black Pepper Powder
7. Mustard seeds

The Method

1) Blend the ingredients of the wet masala.
2) Roast the dry masala ingredients one by one and let it cool down.

3) Heat a sauce pan and once hot add few table spoons of gingelly oil.

4) Add mustard seeds once the oil is hot.

5) Add the blended wet masala paste, a teaspoon of salt and saute for a few minutes until the oil separates.
6) While the paste is being sauteed powder the dry masala.
7) Once the paste is sauteed enough add the chicken pieces, pinch of turmeric and saute until the chicken is mixed well with the paste.
8) Add the powdered masala, grated coconut, curry leaves and let it to cook for about 15-20 minutes until the chicken is cooked enough. Add required amount of water for the level of consistency needed.
9) Add some black pepper powder if you are not able to get the distinct peppery taste.
10) Garnish with coriander leaves.

Muzhagu Kozhi Kozhambu Ready!! Goes well with steamed rice or parotta.

Happy Cooking!!

C

Gai Pad Krapow - Chilli Basil Chicken

Basil - a leaf limited to religious and maybe medicinal purposes in Indian lifestyle add so much flavour to a dish especially Thai and Italian. One of my favourite Thai dishes - stir fried Chilli Basil Chicken came to fruition today at Chetty's kitchen. All necessary ingredients fell into place today and there was no reason not to try. There's something about the Thai birds eye red chilli. It simply couldn't be replaced by any other type of chilli and the flavour just doesn't happen. No wonder these 2 ingredients Basil & Chilli make a dish by itself.

What goes in: 

1) Thinly sliced Chicken breast meat
2) Thai Red Chillies
3) Holy Basil Leaves
4) Onions
5) Garlic
6) Fish Sauce
7) Dark Soy Sauce
8) Sugar
9) Corn flour water (optional)

The Method

1) Heat a wok with a few tablespoons of vegetable oil - any oil for that matter.

2) When hot toss in the chicken and toss it around until the pinkness goes away.

3) Mix in the garlic, chillies, few tablespoons of fish sauce, 1 table spoon of soya sauce, 1 teaspoon of sugar and fry for about a minute.

4) Toss in the onions and toss for a few minutes until the onions become slightly translucent.

5) Add in the basil leaves and toss for a minute.

6) If you need a extra sauce (or volume), add more water and corn flour water. You may need to add more fish sauce / salt as necessary.

Serve it hot with jasmine rice. 

Voila - Gai Pad Krapow Ready!!

Enjoy Cooking!!

C

Fajita Quesadilla

When it comes to Tex-Mex food, one of our most favourite has been Fajitas and Quesadilla (yes pronounced "kesa diya" and not "dilla"). Fajitas are technically lean strips of meat served with strips of carmelized onions and capsicums. Fajitas are normally served with soft tacos which we have to fill with a variety of condiments.  Quesadilla is folded corn tortilla filled with cheese any stuffing of your choice. For the sake of veggie (but not vegan) friends here's a version that you may enjoy with a combination of Fajita and Quesadilla.

Ingredients

1) Tortilla Base - make sure you have a big enough size to be able to fill and fold.

2) Onions - Sliced in strips

3) Capsicum -  Sliced in strips (Bell Pepper if you are from the Yankee world)

4) Mushrooms - Sliced - just to make it veggie. Can be replaced by thin strips of any meat.

5) Cheese - I used Mozzarella and a Mexican Cheddar that we recently got from Muswellbrook. You can use any combination of cheese. Of course adding Mozzarella gives the ooey gooey effect that might work well with kids.

6) Jalapeno - Mexican chilli pepper for the extra kick.

7) You can use an optional Fajita seasoning if you can get one in your parts of the world.

Method

1) Saute the veggies on a grill or tava until the onions are carmelized and the veggies are charred slightly to get the smoky taste. You can use oil but very sparingly. Essentially you need some grilled veggies - not a sabzi.

2) Place the veggies on one half of the tortilla base and top it up with the cheese. If you are going to be grating cheese it's better if you do it at this stage. Pre-grated cheese becomes a little messier while spreading it at this time.The amount you want to fill could be a little bit of trial and error. 

Fajita Quesadilla 

3) Place the stuffed tortilla in a grill / sandwich press or a tawa. The easy part with the sandwich press is you don't have to flip it over. If you use a tawa or a grill flip it over after a few minutes. One alternate is to wrap this with aluminium foil so that it stays put as you flip it over.

Kids Version - Cheese only

Adios Amigos!!

Happy Cooking

C

Masala Egg Puff

Masala Egg Puff - one of those quintessential bakery snack from Tamil Nadu. The economic snack that filled many a student's hunger pang - oh well we can go on and on about the egg puff. Yet again one of those snacks that you don't easily get outside of Tamil Nadu (may extend to Kerala). After a few attempts of making mixed vegetable and panneer puffs (post about it another time), gave it a shot to try the highschool / uni time favourite snack. Of course it is best accompanied with tomato sauce and masala tea to wash it down.

What goes in:

1) Boiled Eggs (1 egg makes 2 puffs + 1 egg white for brushing later)
2) Frozen Pastry sheets - I wish I could this from scratch as well - maybe another time
3) Onions - Thinly sliced
4) Tomatoes - Thinly sliced
5) Ginger Garlic Paste
6) Turmeric powder
7) Garam masala - Any masala mix would do
8) Oil - to saute




The method:

1) Thaw the frozen pastry sheets for about 10 minutes. Cut it into rectangular pieces before it thaws else it becomes a slightly sticky affair.

2) Saute the onions, tomatoes, turmeric paste and ginger-garlic paste for a few minutes.

3) Add garam masala and salt (to taste) and saute until the tomatoes get mashed up well.You can add some red chilli powder if you want to kick it up a notch.

4) Once done, mix the boiled eggs along with this masala - careful not to break the eggs. Got to toss them in carefully.

5) Place the individual pastry sheets on a tray covered with baking sheet. While you are at this step - preheat the oven at about 220 Deg.

5) Place one egg half - yolk down on each piece of pastry sheet and add the onion/tomato mix on top.

6) Wrap them up as good as you can. This is where it will be some trial and error to cut the right shape and size of the pastry sheet.



7) Brush egg whites on to the top of the pastry sheet.

8) Place the tray in the oven and bake for about 5 minutes. Keep a close watch on the oven as the pastry can get burnt very easily.






Crisp - fluffy - spicy Egg Puffs Ready!!

Happy Cooking!!

C