Shrimp ( Prawn) Sambal

For sambal paste

* 3 small dried red chilies such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
* a 1-inch piece fresh gingerroot, peeled
* 6 garlic cloves
* 2 candlenuts or 4 macadamia nuts
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon turmeric


* 1 1/2 pounds large shrimp (about 30)
* 1 1/2 medium red onions
* 2 tablespoons corn or safflower oil
* 1 cup well-stirred canned unsweetened coconut milk
* 1 tablespoon packed light brown sugar
* 1 tablespoon salt
* 2 tablespoons fresh lime juice, or to taste

Make sambal paste:
To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.

Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.

Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.

Divide shrimp sambal among 4 plates and serve with rice.

Coconut Rice ( Nasi Lemak)

Ingredients:


* 2 cups Thai jasmine-scented white rice or 2 cups Basmati Rice
* 1+1/2 cups thick, good-quality coconut milk (not "lite")
* 2 cups water
* 1/2 tsp. salt
* 2 bay leaf
* ginger paste - 1/4 tsp
* spices - cardamom,cloves,pepper,cinnamon for seasoning rice

# Place rice in rice cooker. Add all the ingredients. Stir well (use a plastic or wooden utensil to avoid scraping off the non-stick surface).
# Cover and set to cook.
# Once your rice cooker switches to "warm" mode, allow another 8-10 minutes for rice to finish "steaming". This will ensure your coconut rice is fully cooked and pleasantly sticky.
# Gently fluff with chopsticks before serving. Serve your coconut rice with other Thai dishes or shrimp sambal or fish curry
# If desired can garnish with fried cashews & raisins

Thai Chicken Panang

Ingredients:

1 skinless & boneless chicken breast (cut into small cubes)
1 tablespoon oil
2-3 tablespoons Panang curry paste (depends how strong or spicy you like your curry)
1/2 cup coconut milk
1/4 cup water
1 teaspoon sugar
1 tablespoon fish sauce
4-6 kaffir lime leaves (slightly bruised)

Method:

Heat up a pot with oil. Add in the Panang curry paste and do a quick stir until aromatic. Add in the chicken meat and blend well with the curry paste, then add in the coconut milk, kaffir lime leaves, water and the seasonings. Lower the heat to medium and let it simmer for 8-10 minutes. Serve hot with steamed white rice.

Veggie Samosa with Phylo Dough

Ingredients:
1 large potato, cubed
1/2 cup mixed vegetables - diced carrot, beans, peas
1/2 tsp ginger minced
1/2 tsp garlic minced
2 chillies minced
1/4 tsp red chill powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp pepper powder
1/4 tsp turmeric
2 tbsp cilantro, chopped fine
Salt, to taste
1 roll phyllo dough, defrosted
2 tbsp olive oil
2 tsp butter


Method:

1. First make the filling. Pour half the oil and butter into a non-stick pan. When it is hot, add the ginger, garlic, chilli and saute for 4-5 mnts. Then add the vegetables, potato, turmeric, red chilli powder, corriander powder, garam masala, pepper powder , cilantro and salt to taste. Check for seasoning, cook for another five minutes, turn off the heat, and let it cool.
2. Remove the defrosted phyllo dough from its covering, roll out.Cover with a damp kitchen towel to retain moisture and prevent the phyllo from drying out.
3. Mix the remaining olive oil and melted butter in a small bowl. Take one sheet of phyllo from the first column and lay it flat. Dip a pastry brush in the oil, let excess oil drip off, then pat the phyllo sheet lightly all over. Fold the dough from middle two times as it becomes a rectangular shape. This will ensure that the layers of the dough remain separated and flaky when cooked.
4. Place approximately one teaspoonful of the filling on the bottom edge of the prepared dough. Now fold the phyllo dough in triangles like a flag. Seal the pastry with a little oil and then brush some extra oil on the outer layer. This will give the pastry a crispness and a golden brown color when baking.
5. Repeat with the phyllo dough until you run out of filling. Preheat the oven to 375F.
6. Place the filled samosas on a baking sheet. Bake for 20-25 minutes or until the tops are golden brown.
7. Serve hot or cold with your favorite chutney to add a sweet-spicy twist to the samosa!

Chicken Samosa with Phylo Dough

Ingredients:
1 large potato, cubed
1 cup cooked minced chicken
1/2 tsp ginger minced
1/2 tsp garlic minced
2 chillies minced
1/4 tsp red chill powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp pepper powder
1/4 tsp turmeric
2 tbsp cilantro, chopped fine
Salt, to taste
1 roll phyllo dough, defrosted
2 tbsp olive oil
2 tsp butter


Method:

1. First make the filling. Pour half the oil and butter into a non-stick pan. When it is hot, add the ginger, garlic, chilli and saute for 4-5 mnts. Then add the chicken, potato, turmeric, red chilli powder, coriander powder, garam masala, pepper powder , cilantro and salt to taste. Check for seasoning, cook for another five minutes, turn off the heat, and let it cool.
2. Remove the defrosted phyllo dough from its covering, roll out.Cover with a damp kitchen towel to retain moisture and prevent the phyllo from drying out.
3. Mix the remaining olive oil and melted butter in a small bowl. Take one sheet of phyllo from the first column and lay it flat. Dip a pastry brush in the oil, let excess oil drip off, then pat the phyllo sheet lightly all over. Fold the dough from middle two times as it becomes a rectangular shape. This will ensure that the layers of the dough remain separated and flaky when cooked.
4. Place approximately one teaspoonful of the filling on the bottom edge of the prepared dough. Now fold the phyllo dough in triangles like a flag. Seal the pastry with a little oil and then brush some extra oil on the outer layer. This will give the pastry a crispness and a golden brown color when baking.
5. Repeat with the phyllo dough until you run out of filling. Preheat the oven to 375F.
6. Place the filled samosas on a baking sheet. Bake for 20-25 minutes or until the tops are golden brown.

Egg Biriyani

Ingredients

* Long grain Basmati rice - 2 cups
* Onions, thinly sliced - 2 medium sized
* Tomatoes, chopped - 1 large
* Eggs - 4
* Bay leaves - 2
* Ginger - 1 small piece
* Garlic Pods - 3/4
* Green Chillies, slit - 2 nos
* Cooking oil - 4-5 tbsp
* Cilantro, chopped - 1/4 cup
* Mint leaves, chopped - 1/4 cup
* Lemon - Half of 1 small lemon
* Pepper Powder - 1/2 tsp
* Coriander Powder - 1 tbsp
* Turmeric Powder - 1 tsp
* Garam Masala - 1 tsp
* Spice Mix - for biriyani little - Cardamon, Ainseed, Pepper,cloves,
Fennel, Nutmeg
* Biriyani Masala - 1 tsp
* Salt as Required




Method

* Boil the eggs for about 10-12 minutes on low flame till they are hard boiled.
* Peel the egg shells and line the eggs and keep it aside.
* Boil the Basmati rice in 4 cups of water with a little salt, 1/2 tsp biryani masala, 1/2 tsp pepper, Spice Mix, Bay Leaf and 1 tsp oil, till each grain is separate and almost cooked but not fully cooked.
* Sprinkle lemon juice to the rice and mix well.
* Heat a big non stick kadai and add 4 tablespoons of oil/butter/ghee.
* Add onions and saute till they are translucent.
* Add the slit green chillies, diced ginger and garlic along with some salt and stir.
* Next, add the chopped tomatoes and stir fry till it is mashed and forms a gravy.
* Now add remaining masala powder, turmeric, pepper powder and stir for a minute
* Add the chopped cilantro and mint leaves and mix well.
* Reduce the flame and add the eggs, stir till eggs are evenly coated with the gravy for 3-4 mnts
* Blend in the rice with this, without breaking the eggs.
* Keep it covered for a five minutes and is ready to serve hot.

Egg Roast - Kerala Style

Boiled Egg - 4 nos
Onion - 2 nos - diced
Garlic - 2-3 cloves
Ginger - 1 piece
Tomato - 1 big sliced
Cilantro leaves - a bunch
Coriander powder - 1/4 tsp
Eastern Egg/Meat Masala - 2 tsp - optional
Garam Masala - 1/2 tsp
Salt to taste

Boil eggs and cut those to halves and keep aside. In a pan add some oil and saute diced ginger and garlic. When fried for few minutes add onion and saute till it is golden brown. Then add the tomato, when almost done add all the masala powders and saute for a few minutes. Then add cilantro leaves and salt. Then add the boiled eggs and simmer for a few minutes.

Chocolate Biscuits

65g (2 1/4 oz ) Unsalted Butter
1/4 cup caster sugar
1/2 cup plain flour
1/3 cup self-raising flour
2 tbsp cocoa powder
1-2 tbsp milk

1. preheat the oven to 180C or 350F. Line baking tray with baking paper or aluminum foil.
2. Using beater, beat the butter and sugar in a small mixing bowl until light and creamy. Add the sifted flour, cocoa and milk. Stir until the mixture forms a soft dough. Knead for 1 minute until the dough is soft.
3. Roll the dough into 5 mm thickness. Cut into small rounds, using a biscuit cutter or any round lid. Place on the prepared tray and bake for 15 mnts. Transfer to a wire rack to cool completely. Store in an airtight container.