Poori

Ingredient

• 1 cup of wheat flour
• 1/3 cup of water
• Salt
• 1 tablespoon of melted ghee

Cooking Method

1. In a big bowl, add wheat flour together with a pinch of salt.
2. Then add melted ghee and one third of a cup filled with water.
3. Mixed them together. The dough must be firm. (One batch can make around 10 pooris.)
4. Divide the dough into small balls.
5. Rolls out the small balls until it is thin. (The trick to puff up the poori is to roll them until they are super thin. I roll them using mug. HAHA)
6. Heat the oil. It has to be HOT oil.
7. Add one poori at a time in the hot oil. In the wok, scoop oil on top of the poori several times.
8. When they have puff and turn into golden brown, served them with ayam masala or curries.

Poori must be eaten while they are hot. I make few batches of pooris before I am good with it. I learn it the hard way! It is so stressful to make them but once they puff, you will feel a huge sense of victory!

Practice makes perfect. Luckily they don’t cost much to make them.

 

Ayam Masala

Ingredients

• Red onion
• Garlic
• Ginger
• Curry leaves
• Chilli powder
• Curry powder (for meat)
• Coriander powder
• Cinnamon stick, cardamom, star anise
• Chicken
• Ghee
• Honey/Sugar
• Small green chillies (optional if you want it to be spicy)

Cooking Method

1. Pound onion, garlic and ginger until they are in medium fine forms. Of course, you may opt to blend them too.
2. Mix  2 tablespoon of chilli powder, 1 table spoon of curry powder and 1 table spoon of coriander powder (2:1:1). If you prefer your masala to be hotter, add small green chillies.
3. Heat the oil. Add curry leaves, cinnamon, star anise and cardamom. Later add the pound blend.
4. Add all the mix herbs in the wok. Stir until they cook well.
5. Then add the chicken.
6. Add in 1.5 tablespoon of honey and a little bit of water. Not too much because chicken masala normally is eaten in thick gravy forms.
7. Add salt to taste.
8. When the chicken is cook, 1 tablespoon of ghee inside the dish. Stir well and the dish is ready to eat!

This dish is ready in 30 minutes time. Suitable dish for beginners. Time to impress the husband! My husband loves this dish of mine. Nicer to eat them with poori. I will share my poori recipe in next entry.

CookingJournal

I realise that I got so many dishes that I normally learn or create myself. If I do not save it somewhere, the recipes will go missing.

Write these recipes in books? Naahh…. Typing is faster. I prefer to save them in my blogs so that I get to share them with my dear readers and children.

All of these recipe entries have been cook by me, created by me and they are very suitable for working mothers too. Most of the recipes do not take more than 45minutes.

To be honest, I learn a recipe by tasting them. When I taste food, I sort of know what’s the ingredient or how to modify them to be better. If I feel uncertain, then only I will check the recipe in the browser.

Plus, my husband always encourage me to jot down all of my recipes when who knows one day when I open my cafes, I can easily choose them from my cooking journals. Plus, it helps me to maintain the quality taste of the dishes. Perhaps new year is a good way to start this habit!

Obviously the upcoming recipes are not new but they are the one that I cook on everyday basis. Anyway, I am not here to share these recipes for fame, but out of passion and love for cooking. So enjoy!