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Showing posts from August, 2014

Khao mok gai chicken Briyani rice

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As an Indian, I’ve did many types of Briyani in Indian versions. Few Briyani types are more tricky to get the perfect tasty rice at all time. More over, those are various upon their cooking methods and ingredients too. Since, I like to explore on foods, today I’ve cooked chicken Briyani rice in Thai version, which known as Khao Mok Gai. It is very popular rice dish which you can find at all the time in Bangkok,Thailand.  It is very tasty and aromatic dish ever that I’ve made before this. Those roasted and ground spices made this dish so aromatic and flavoured. The tendency of the chicken pieces were so perfectly done with special ingredients that I used in.Just few ingredients I’ve grinned instead of pounding, but it doesn’t change the taste at all.  Literally this was my first time of cooking for this dish. I am so amazed once it’s turned out well with such a spiced flavory rice and perfect cooked tenderly chicken. So yummy...As a side dish, I’ve made Raita (oni...
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DIY Adorable Fridge Coasters

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Hi,today I would like to post something that very interesting on fridge organizing. Yes, it's all about Fridge Coasters. I have came to know on this idea through my favourite blog, it was gorgeous! It's look tidy! Fridge coasters that I mentioned were easy to shop through online but it's 'costly', include shipping charges and ext....So,I tried my own choice of fridge coaster that cheaper than online shop. It's a roller liner that mostly uses for wardrobe or kitchen cabinet. I bought this roller liner at a nearest shop to my home just for RM4.60. It's worthy. I used one whole roller for my fridge.  How to do DIY Fridge Coasters... Stationery required : Scissor  Pencil Clear tape Roller liner 1. Place your glass or plastic shelf on roller liner and trace outlines... 2. Cut out those traced outlines. 3. Using a clear tape,stick the mat or coaster to shelf. 4. Continue for all compartment as u prefer....ext..eggs & cans compartment... I like this berry desig...
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Rasam powder / rasam podi ( homemade )

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My mum like to prepare her own rasam podi at home. She always keep her rasam podi  handy for daily use at her kitchen. She kept the podi into an airtight jar and used more frequent,for 2 to 3 weeks. I'm being using my mum version rasam podi for my all type rasam even for crab rasam. It's always had our tastebuds exploding with delights. My kids always asked second helping to drink after rice.  According to my mum's knowledge whereby her mum(my grandma) taught her that having together with curry leaves with its sticks while toasting those spices for rasam podi were good remedy for fever and cold. Therefore, I would like to share my family version recipe to ladies out there.... Without any delay, here is my mum's version rasam podi recipe..... Ingredients   Cumin - 3 tsp Fennel - 3 tsp Black pepper - 2 tsp Coriander seeds - 3 tsp Dried chilies - 3 to 4  Curry leaves with sticks - 3 to 4 sticks Preparation Heat an heavy pan.On slow fire,dropin all ingredients into pan a...
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Appam Beras Eno (Rice Appam)

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I have been wondering for sometimes on how it could be so soft and spongy...the Rice Appam or Appam Beras. Appam beras Eno is very popular among Malay friends in Malaysia. I've heard that it's delicious if eat with shredded coconut and brown sugar mixture. I love the colours of Appam Beras on pink,green and white. It's so attractive and tempting. After some googling... I found this recipe,it's really worth it after longingly waited to get the perfect recipe. I tried and its more than I thought. So soft, fluffy and split in middle. Basically, we need some fermented rice to make this recipe. So,I used those leftover rice to ferment in room temperature.Two to three days later, it's really fermented and perfect to use for Appam Beras. Trust me...it's works..More important, Eno should be the blue. The sugar amount I used was just nice and not too sweet to say...I steamed those Appams with normal cupcake cups which took off easily after kept them cool. Here the recipe...
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Red velvet cake

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My recent Red velvet cake for Ms Zarina..
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Varalakshmi pooja...at my home

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This year 2014, could be my memorable year for varalakshmi pooja...where I performed my varatham ( fasting) upon varalakshmi pooja for 1st time in my life at home by myself. Varalakshmi pooja is an important pooja by women for their husband and family. It's celebrated on the Friday 8/8/2014. I'm so blessed and happy after I performed this pooja at home with my family and visitor.  Therefore, I would like to share this post for ladies out there which useful for beginners like me... On Thursday   Prepare a silver or broze pot (sombu), draw Lakshmi face on pot with crayons and sandal/ kungumam. The drop some rice,dried dates, karugamani,gold,coins,turmeric roots,beetle nut and whole lime into pot. Then cover it with 5 mango leaves and a turmeric smeared coconut. Decorated it with some imitation jeweleries and flowers. Slowly keep the decorated kalasam on bed rice which its on plantain leaf. Keep the kalasam table with facing entrance. On Friday Gets up early in the morning, took ...
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Homemade Chik kut teh recipe

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Since my kids love to eat Bak kut teh at shop sometime, I'm being addicted to it too. Bak kut teh typically it's a Chinese herbal soup that cooked with pork ribs, shiitake mushrooms and fried tofu puffs. Sometimes,I loved to cook Chik kut teh at home rather than going out. It's chicken version herbal soup with adding same ingredients of Bak kut teh except pork. I used Bak kut teh ready mix herbal pack from supermarket but I won't use the sauce that include with another pack. Today I would like to post Chik kut teh recipe that I did for my kids recently. They were had it with some chopped garlic and hot chilies, not to forget my homemade 'you tiao'. It's actually Chinese fry cruller...my kids called it as 'chakoi'. Unfortunately, for my husband it's not that actual taste yet, me either.:( but it's taste good. So,at moment, I'll post this Chik kut teh recipe..soon 'chakoi' recipe ...ok... Chik kut teh recipe Ingredients  Bak kut teh...
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