310 gms Rice Powder (10gms for dusting the ladoos at the end)
150 gms Jaggery (natural)
100 gms desiccated Coconut or scraped Coconut
1/4 tsp Cardamom Powder
2 tablespoon Seasame Seeds
1.5 tblsp of Ghee
Method:
Dry roast the rice powder, stirring ontinously until it becomes slightly brown (about 5 minutes), when bottom becomes slightly brown. Remove to a mixing bowl and then dry roast the sesame seeds.Remove and add to rice powder. Add Cardamom powder. Now add two tblsp ghee to pan and add jaggery. When the jaggery starts melting add about three tblsp of water and continue stirring till you get a sticky syrup.( Drop a drop or drops of the syrup into a small bowl of cold water. When you remove the blop of jaggery it should be sticky to touch). Add desiccated coconut or scraped coconut to syrup and mix. Put off the flame. Drop the whole mixture to the bowl of rice powder and mix well.
Take sufficient quantity to make a ladoo and form into a ball. Press hard otherwise when you finally form the ladoo into a ball it will crumble. Apply little ghee on your palms. Now roll each ladoo to form a round and smooth ladoo.
Finally roll the ladoo’s in the reserved rice powder and remove. Store the ladoos in airtight container to be consumed in three or four days or store in refrigerator ( for longer lasting). Enjoy!! 20 ladoo’s
400 gms of Large Prawns (shelled, deveined and tail on)
400 gms of Scallops
2 tblsp of Sesame Oil
1.5 tblsp of Butter
6 cloves garlic chopped
150 gms Round Beans cut into one inch pieces
1 Green Capsicum cut into strips
1 spring onion chopped
150 gms garlic sprouts or stems cut into 1 inch pieces
3 tablespoons black fungus (if dried then first immerse in warm water for 5 minutes and drain)
4 tblsp XO Sauce
1 tblsp of Soy Sauce
1 Tblsp of Shao Xing Cooking Wine
1/2 Cup chicken stock
Method:
Heat a pan and add the sesame oil and butter. When hot add the chopped garlic an fry for 30 seconds. Add the prawns and fry for 4 minutes till the prawns turn pink. Remove. Now add the scallops and fry for another 4 minutes and remove.
Now add the garlic stems or sprouts and fry for a minute, then add the beans and fry for another minute. Now add the capsicum and Black Fungus for 2 minutes and then add the spring onions. Now add the XO sauce and add the soy sauce, wine, chicken stock and let it cook for 2 minutes. Now add the fried prawns and scallops, mix well . Add 1 tblsp soy sauce mix well.
Heat a pan and add the butter. Then add the onion and fry for a minute. Then add the capsicum and fry. Now add the ginger, chilli and tomato. Fry for 2 minutes. Now add the Chorizo or Mushroom and fry.
Beat the eggs and add salt and pepper. Now add the milk and mix. Pour this mixture into the pan. Spread the sliced olives. Cook on slow flame for 4 minutes. Now spread 250 gms grated Mozzarella Cheese over the omelette. Sprinkle garam masala or Cayenne Pepper and then sprinkle the chopped cilantro or parsley or both. Cook on slow flame for 4 minutes.
100 gms Black Fungus (if dried, then immerse them in warm water and after 5 minutes drain them)
1/2 Bell Pepper or Capsicum (Green, Yellow, Red)
3 Asparagus
1 Spring Onion cut diagonally
75 gms ginger chopped
6 flakes garlic chopped
1 Bunch Coriander Leaves or Cilantro Chopped
Sauce:
1 Cup Chicken or Veg stock
1 Tsp Sesame seeds
1 tsp Hot chilli sauce (Siracha or any brand)
1tsp Oyster Sauce
1 tsp Soy Sauce
1 tsp Corn Starch
2 Tblsp Butter
6 tablespoon Seasame Oil
Method:
Clean and wash the Shrimp, leaving the tail on. Slightly Butterfly to Shrimp, so that they flare up when cooked.
Wipe the mushroom with wet paper towel. Then cut them into strips.
Cut the Capsicum into strips
Cut the Asparagus into small pieces about 1.5 inch
Make a sauce by adding to the stock, 1 tsp Sesame seeds, 1 tsp Siracha Sauce, 1 tsp Soy sauce, 1 tsp Oyster Sauce, 2/3 of chopped ginger and 1 tsp corn starch. Keep it aside.
Place a pan on stove and add 2 tblsp of butter and 3 tbsp of Sesame oil. When hot add the chopped garlic and 1/3 of the chopped ginger. Fry for few seconds add the prawns (pat dried previously) fry for three to four minutes till the prawns obtain a pink colour. Remove the fried prawns. Now add the Oyster mushrooms and 1 tblsp Sesame oil and fry for another 3 minutes. Remove and now fry the black fungus (fry for 3 minutes) and remove.
Add 1 tblsp sesame oil and fry the Asparagus for 3 minutes and remove. Now add 1 tblsp sesame oil and fry the bell peppers or Capsicum for 3 minutes. Add to it the fried shrimp, Asparagus and sauce mixture. Mix well and add the spring onions and fried mushrooms. Mix well and stir fry for another two minutes and sprinkle the chopped cilantro. Mix once and remove.
500 gms Beef (preferably tender meat like tenderloin or undercut)
1/2 tsp Baking Soda & little water
1/2 Bell Pepper or Capsicum (Green, Yellow, Red)
1 Spring Onion Chopped
1 inch ginger chopped
4 flakes garlic chopped
1tsp Oyster Sauce & 2 tblsp for later
2 tblsp Soy Sauce & 2 tblsp for later
1/2 tsp Black Pepper & 1 tsp for later.
1 tsp sugar
1/2 Salt
4 tablespoon Seasame Oil
Method:
Wash and cut the beef into thin slices about 2 inches. Add the baking soda and water. Mix and keep it aside for 20 minutes. Wash and pat dry the meat.
Make a sauce of the 2 tblsp Soy sauce, 1 tsp Oyster Sauce, 1/2 Pepper powder, 1 tsp sugar, ginger and add to the meat. Let it marinate for 20 minutes.
Wipe the mushroom with wet paper towel. Then cut them into the same size as the beef pieces. Cut the capsicum into similar size as the beef.
Place a pan on stove and add 2 tbsp of Sesame oil. When hot add the chopped garlic. Fry for few seconds add the capsicum and fry for three minutes. Now add the mushrooms and fry for another 3 minutes. Remove the mixture and then add another two sesame oil and fry the marinated beef in batches for 2 to 4 minutes. The put the beef back to the pan, add 1/2 tsp salt and 1 tsp black pepper. Continue frying for 4 minutes. Add the mushroom and bell pepper mixture, spring onions fry for two minutes. Add 2 tblsp of Oyster Sauce and 2 tblsp of Soy Sauce. Close and cook for 5 minutes.
Add the sugar and yeast to the warm water(1/4 cup) and wait for it to bubble.In a mixing bowl add flour, baking powder, yoghurt, milk, cooking oil, salt, garlic, risen yeast. Mix and knead to obtain a smooth ball. If too dry then add little milk. If too wet then add more flour. The dough should not stick to you fingers. In the same bowl, spray it with oil and place the ball of dough in it. Spray some oil on top of the dough and cover the bowl with glad wrap or foil. Allow it to rise- keep it for 45 minutes to an hour.
Remove and then divide it into 8 balls and again cover it and keep it for another 10 minutes.
Melt the butter and add the minced garlic to it. Keep aside.
Remove and roll each ball into an oval shaped naan. Dust it with saome standard flour while rolling. Finish rolling all the Naan’s.
Heat a Tawa or Pan. Spread some oil on it and when hot place the Naan on it. When bubbles start appearing, turn it over and fry the other side. Spray or sprinkle some oil on top of the Naan and then turn over and sprinkle oil on other side.
Take it out and brush with Melted butter and garlic. Then sprinkle with chopped cilantro or parsley.
If you want to have the Naan later, then first wrap them in a clean cloth and when ready, remove and brush with melted butter and garlic and sprinkle cilantro and heat in microwave for 45 seconds.
If you want to store it. Then when it has cooled down, place in ziplock bags and keep outside for a couple of days or in refrigerator for a few days or in freezer for a couple of months. Do not apply the melted butter.
When ready to use. Remove from freezer, allow to thaw at room temperature and then apply melted butter and heat in microwave for 45 seconds.
500 grams Prawns (cleaned and marinated with 1/2 tsp chilli powder, 1/4 tsp turmeric powder, 1/2 tsp salt and 1 tbsp vinegar for 30 minutes)
Masala:
3 Onions Chopped
6 Cloves Garlic Crushed
1 inch ginger chopped
1 Sprig Curry Leaves
1 bunch chopped coriander leaves
3 chopped tomatoes
1 heaped tsp of Chilli Powder
1 heaped tsp of Coriander Powder
1/2 tsp of turmeric powder
2 heaped tsp of Coconut oil
1.5 lemon sized tamarind immersed in warm water (to obtain tamarind water)
Method:
Place a pan on stove and add the coconut oil. When the coconut oil is hot add the crushed garlic. Fry till the garlic becomes slightly brown, then add curry leaves and fry for 30 seconds. Then add the chopped onions and ginger. Fry for a minute and add the chopped tomatoes and powders.
Mix and cook on slow flame for 10 minutes. Now add the marinated prawns, tamarind water and 1/2 tsp salt. Mix well and cook on slow flame for another 10 minutes. Sprinkle chopped coriander leaves and mix well. Remove from flame.
700 grams Skate or Kite fish, skin removed cut into small pieces (with Bone)
1 sliced onion
5 cloves chopped garlic
1 inch ginger chopped
15 pepper corns
6 green chillies slit
1 tsp Mustard Powder
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
3 tsps of Kashmiri Chilli Powder
200 ml of coconut milk
(1/2 tsp )salt and (2 tblsp) vinegar to taste
1/2 tsp sugar
2 tsp garam masala
Seasoning:
4 tablspoons of oil
4 crushed garlic
Method:
Add two tsp of salt to skate pieces and scrub lightly all over. Wash and keep aside.
Heat a pan and add three tablespoon oil. When hot add the chopped onions and fry 5 minutes. Add ginger, garlic and black pepper, mix well fry for a minute. Add the powders, salt, vinegar, sugar and half cup water. Mix well and bring to boil. Add the coconut milk and bring to boil. Add the fish pieces, stir and close the lid. Let it cook for 5 minutes. Around 3 minutes into the cooking add the green chillies and garam masala and cook for the remaining two minutes.
Seasoning: Heat the oil in a pan and when add the crushed garlic and when garlic becomes brown add the seasoning to the fish curry and close the lid. After fish minutes, open and stir it gently. Skate fish curry is ready.
Wipe the Oyster Mushrooms with a wet paper towel. Heat a pan and add 2 tablespoons of butter and fry the mushrooms on one side for three minutes. Turn over and fry other side for another three minutes. Remove. Add another two tablespoons butter and fry the second batch of mushrooms and remove.
In the same pan with the remaining butter add the crushed garlic and the chopped onion and fry for a minute. Add minced ginger and fry for another 30 seconds. Now add the fried mushrooms, spring onion, rosemary, thyme and stir fry for another 3 minutes. Now add the rock salt and crushed pepper and mix and fry for a minute. Sprinkle chilli flakes, fry for a minute and take off flame.
Cooking With Dexter 