naasilama(coconut rice)
yesterday i cooked a malaysian recipie called naasilama(coconut rice) it is easy to prepare and really nice in taste.i got this recipie from our malysian friends.this recipie is for those who are looking for a little bit variety.here is the preparation procedure.
Ingeredients
rice-2 cups
water -1 cup
ginger-a small piece
cocnut milk fresh/canned-1 cup
procedure:
in a rice cooker vessel take 2 cups of rice and wash it.for 2 cups of rice we can add 1 cup of coconut milk and 1 cup of water.the measurement is half of the amount of wanter we normally add for cooking rice everyday.(ex if we add 4 cups normally for naasilama you add 2 cups of coconut milk and 2 cups of water).add chopped ginger as well.and cook in rice cooker till its done.according to our malaysian friends naasilama goes well with sambal another Malaysian recipie.though i haven’t tried sambal yet,i will share the recipie here
sambal preparation
ingeredients:
1/2 c Dried Whole Red HotChiles
-Stemmed And Seeded
2 Cloves Garlic, Halved
1 sm Onion, Coarsely Chopped
1/4 c Sugar
1/4 c Lemon Juice
1/4 c Water
1/2 ts Salt
procedure:
In a blender or food processor, combine chiles, garlic, onion, sugar, lemon juice, water and salt;whirl until onions are finely minced. Pour mixture into a 1 to 2 quart pan and cook over medium heat, stirring occasionally, until reduced to about 1/2 cup (about 10 minutes). Serve at room temperature. cook chicken or boiled eggs in this sambal sauce to make it more tastier.
palak(spinach) curry with bean seeds.
ingredients
fresh/frozen spinach(palakoora)-1 bunch
beans-kidney beans,rajma(any type will do)
chopped onions-half a cup
dry chili-4
chopped garlic-half a cup
lemon juice-a spoon full
oil-2 spoons
salt-according to taste
chili powder-according to taste
procedure:
place the pan on the stove,heat oil and add chopped garlic,dried red chili.once the garlic turns golden brown,add turmeric powder.add salt and chili powder.cover it and cook for 10 to 15 minutes.once the spinach is tender add the boiled beans,stir it well.now add the chopped onions,and some lime juice.stir once again.now turn off the heat.you can always add butter at the end if you like to make it more yummy.
a quick and easy desert-banana cake
ripe banana cake,its the easy and quick desert to prepare if you are in a mood to try out something new.this idea stuck to me when i saw a ripe banana in the fruits bowl from 2 days.no one in my home likes to eat ripe banana.instead of throwing it in the bin i thought i should make something useful dish out of it.OK, now coming to what you need to make it.
per 2 servings
ingredients:
ripe bananas-1
egg-1
sugar-5 spoons/1 cup(depending on your liking for sweetness)
wheat flour-1 cup
butter-a spoon full
milk-half a cup
baking soda-half tea spoon
nuts and raisins-any kind like(almond,khaju,kishmish)
a baking dish
procedure:
take an electric mixer jar and put ripe banana,egg,sugar,butter,wheat flour,milk and baking soda.blend well without any lumps in it.now take baking dish butter it at the bottom so that the cake will not stick to it after baking.pour the mixture in to the baking dish and add nuts to it.now preheat your oven to 250 degrees,and keep the baking dish in the oven for around 30 minutes.when the flour turns fluffy and dark brown in colour it is ready.for a recheck you can just prick it with a fork.if the fork comes out clean then it is done.the quick,easy and yummy banana cake is ready.you can also follow this procedure to make pineapple cake as well.but instead of mashing it like banana just cut the pieces and add to the mixture.
quick and tasty sorakaya(bottle-gourd)curry
1 bottle-gourd(sorakaya) big
desiccated or fresh coconut -4 spoons
red chili-4(according to ur spice levels)
garlic pod-1(big)]
fresh ginger-1 piece
salt-accordingly
turmeric- a pinch
oil-2 spoons
coriander-for garnishing
mustard-1 spoon
cumin-1 spoon
procedure-
peel and cut the bottle gourd in to small cubes.put oil in to the pan and add mustard and cumin seeds.once they start spluttering add bottle-gourd pieces and some turmeric,stir once.cover it.put the stove on low flame.now add desiccated/fresh coconut,red chili,garlic and ginger,little salt and put it on a grinder and grind well.add little bit of water too smooth-en the mixture.now add the total mix in to the pan add some more water.cover it and cook for 20 minutes.the yummy sorakaya curry is ready to eat.goes well with chapathis and parathas.
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