Mutton

Soup of Mutton Bone-Marrow

Bone-Marrow is considered a delicacy in many countries with India being one of them.

We in Mangalore prepare variety of mutton dishes with bone marrow in them. Not everyone accepts the taste of the bone marrow flesh but, I suggest you taste it once. Eating with hands is the best way to enjoy the bone marrow. Taste it and drop by again until my next post. Would loved to hear back if you’re still reading. Ciao!!

Preparation time: 5 minutes

Cooking time: 45 minutes

Serves: 2

Required appliance: Pressure cooker (Mine is a Prestige hard-anodized which comes with a insertable pressure regulator on the lid.

Ingredients

Bone marrow (frozen or fresh) – 5 or more chopped, with flesh

Celery leaves or 2 stalks – 1/2 cup, chopped

Egg – 1

Corn flour (optional) – 1 tbsp

Salt as required

Water – 3 cups

Rice vermicelli noodles/Egg noodles – for 2 servings

Directions

1. Into a large pressure cooker, place the mutton bones along with 2.5 cups of water. Add 1/4 tsp salt. Close the lid and Insert the pressure regulator (Check instructions on how to use a pressure cooker for the type you own). Set the heat high.

Since mine comes with an insertable pressure regulator. Take 6 – 7 whistles. This must take approximately 25 – 30 minutes. Turn off heat and let the steam escape on it own.

Cooked soup of Mutton

2. Remove lid, placing it on heat add celery. If you’re using corn flour take some of the liquid from the soup into a glass with some cold water, add flour, mix. Add this to the soup (adding corn flour directly into very hot liquid will form lumps).

Celery, a good add on to soups | Delicious

3. After a boil. Lightly whisk the egg with a fork and immediately stir until it gets mixed into the soup. Add salt and pepper powder. Turn off heat.

Cook the rice noodles as per instructions on the package in a separate container. Strain and serve it over the soup.

Rice Vermicelli for soup

Done! And, it’s that easy 🙂

Soup of Mutton | Delicious Sweet Aroma

Enjoy the flavored bone flesh with hot soup.

Soup of Mutton | Delicious Sweet Aroma

EDIT 1:

When I prepare with Celery stalks.

with celery stalk

Mutton soup with celery stalk

If you have any questions please feel free by commenting below 👋 🌹

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April 24, 2017

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Breadfruit chili fry | Delicious Sweet Aroma | Indian

Vegetarian

0

Pan-Fried Breadfruit Recipe

While Breadfruit is still unknown to many, they are commonly found in tropical areas where good amount of sunlight and rain is required.

We have a tree in our backyard in my hometown and quiet often my family used to prepare this recipe to accompany with anything as a side dish. During my last visit home in March – when it’s the season for breadfruits, the tree stopped fruiting a lot with few breadfruits falling off before even they turn ripe. So, before leaving, I bought a ripe one at the open market and when I got back to Singapore, stored it in the fridge for a few days.

Breadfruit is considered to alleviate hunger and feed the world. It is large, green with a prickly skin when unripe. When buying look for a mature one with a greenish-yellow skin, a smooth surface which is not prickly, a brownish cracking between the surface segments. Avoid buying immature “Green” Breadfruit. In order to delay ripening, store it in the fridge for few days and then freeze it for later use. It tastes more like a roasted potato when ripe. Sweet with an aromatic fragrance.

Pan-Fried Breadfruit Recipe is easy to be made once you learn how to cut it. Do share your views on this recipe. Following are a few names of Breadfruit :

Deeviso gujo / Jeev Kadgi / Dee Gujje (Konkani), Ber / Beru (Kannada), Neer Phanas (Marathi), Brot Frucht (German), Panas (Puerto Rico)

Preparation time : 10 minutes

Cooking time: 7 -10 minutes

Ingredients

Breadfruit – 500 g

Red chili powder – 1 tbsp

Turmeric powder – 1/4 tsp

Paprika powder – 1 tsp

Vinegar – 1/2 tsp

Salt – 3/4 tsp

Directions

1. How to cut breadfruit >>

Cut into halves. Peel it as it were a potato.

Raw Breadfruit | Vegetarian

Breadfruit, gujo recipe | Raw Breadfruit

Cut them into thin slices of less than 0.5 cm thickness, remove and dispose the core. Season with salt and let it rest for 15 minutes (refer notes for storing extra quantity).

Sliced Raw Breadfruit | Vegetarian

2. Apply some salt and set it aside for 15 mins. After a while you will notice some water settling at the bottom. Discard the water and apply the chili paste (or homemade paste) with your hands.

chili paste, breadfruit

Breadfruit coated with chili coating | Vegetarian

3. With 2 tbsp of oil, heat a pan. Pan fry each side on medium heat for 4-5 mins or until golden brown.

Pan fried Breadfruit | Delicious Sweet Aroma

Breadfruit chili fry | Vegetarian

Breadfruit chili fry | Delicious Sweet Aroma | Indian

If you find a breadfruit at your location, especially in the western countries, please share in comments below for everyone who has not seen or tasted it gets assistance in finding it. ✍🙂

P.S: I haven’t found a Breadfruit in Singapore yet. I will definitely update it when I do.

Notes:

*Apply some salt to the rest of the slices of breadfruit and store it in airtight container in the fridge. When ready to use, apply chili paste and fry.

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April 21, 2017

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Soups

0

Carrot Soup

I love thick creamy soups that are full of natural flavor. A vegetarian supplement is essential and I wanted to prepare it in the form of a soup.

I usually find soup recipes have some cream added for more flavor but this Carrot soup recipe was easy to make without the cream, a delicious soup that can be enjoyed all year round.

Preparation time: 5 minutes

Cooking time:25- 30 minutes

Serves: 4

Ingredients

Olive oil / butter – 2 tbsp

Carrots – 325 g / 4 medium, roughly chopped into 1 inch after peeling

Potato – 100 g/1 small, peeled & chopped

Pepper – 1 tsp

Salt – as per taste

Water – refer below

Directions

1. Heat olive oil in a medium, heavy bottomed pan over medium heat. Add chopped carrots and potatoes, stirring for a couple of minutes.

carrot and potato's cooking

Season with salt and pepper. Add 1/4 cup of water. Cover and cook, stirring occasionally for 5 to 10 minutes until they are almost soft. Turn off the heat and let it cool.

2. Once they have cooled. Place the carrots & potatoes in a blender with 1 cup water to make a smooth paste.

placing carrots in a blender to make a smooth paste

Smooth paste of carrot & small potato

3. Transfer it into the same heavy bottomed pan you used earlier.

Smooth paste of fresh carrots

Heat until it boils. Serve hot with bread.

Carrot Soup | Delicious Sweet Aroma

Good with: Crusty bread

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January 29, 2017

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Chicken

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Chicken Bites

The reason I made Chicken bites with chicken breasts is because it’s bite size, easy and so much better than take-outs. Takes 35 – 40 minutes max. I cannot tell you how much I loved the taste of it after tossing the fried chicken in the sauces. Make sure you do not use salty soya sauce. Chicken bites makes a great side for two. You can double the portion for more servings.

Chicken breast recipes makes delicious sides. My previous post on Chicken Schnitzel is another recipe for easy meals.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 2

Ingredients

Chicken breasts – 300 g , cut into small chunks

Pepper – 1 tsp

Salt -1/3 tsp

Sugar -1 tbsp

Egg – 1

Tapioca starch/flour – for coating

Vegetable oil for deep-frying

Butter – 3 tbsp

Red chilies – 1 (spicy or non-spicy), chopped

Curry leaves -1 strip

Oyster sauce – 2 tbsp

Light soya sauce – 5 tbsp

Directions

1. In a small bowl with chicken chunks, salt, pepper, sugar, egg. Mix around.

marinade: salt, pepper, egg

2. In a plate containing tapioca starch. Give attention to each piece and coat chicken with the starch or flour. Place it in a separate plate.

chicken coated in tapioca flour

3. In a large skillet or deep-fryer, heat oil ( hot enough that it bubbles as you place chicken). Drop the chicken pieces one at a time, and fry until slightly brown.

chicken after deep frying

Cook meat in batches to maintain oil temperature. Drain briefly on paper towels.

4. Add butter to a large saucepan on medium heat. Add red chili. Toss, then add oyster sauce, soya sauce, curry leaves. Stirring constantly for a few seconds.

buttter, red chili, curry leaves, oyster sauce & soya sauce

5. Add chicken and mix well to coat evenly. Serve hot.

chicken in soya sauce

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January 12, 2017

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Pork

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Pork Wonton Soup Recipe

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4

It’s lovely exploring different cultures through food especially the Chinese food. I like Chinese food a lot and we have a lot of restaurants here that provide incredible food. Chinese wontons are commonly served which made me plan on making them at home as I was curious on how it would turn out.

Did you know that there is a difference between a wonton and a dumpling? I always thought they were the same! As I did some research I got to know the difference. A wonton skin is thinner than dumpling. It has a filling of pork or sometimes shrimp which is boiled and served as a soup whereas a dumpling is steamed, sometimes served with or without soup.

Finding a wanton wrapper was easy for me. At the grocery store it was available in the refrigerator section. If you have trouble finding them at your local grocery store look into the Asian/Chinese stores. They are found in round and square shapes mostly frozen I believe. I used the square wanton wrapper to give a desired shape while filling it with pork mince. Check out the video below if you like to know how to make wantons or dumpling in a creative way if you have the time. Until my next post, have a fabulous week!

Ingredients

Corn flour – 1 tbsp

Chicken stock cube – half

Oyster sauce – 1 tbsp

Spring onions & pepper powder for garnish

For the wonton filling:

Wonton pastry – 20 wrappers

Minced pork – 200 g

Spring Onions – 15 g

Ginger-Garlic paste – 1/2 tsp

Egg – 1

Garam masala powder- 1 tsp (optional)

Water / egg yolk for sealing the pastry

Salt

Directions

1. Add all the ingredients for wonton filling and mix together. Keep water in bowl to seal them (you can even use egg yolk) .Make the dumplings as shown in video.

2. In a pot filled with 2 cups boiling water add the rest of the remaining pork mince and cook for 10 mins on medium or until it boils.

remaining minced pork added to boiling water

3. In a small bowl containing 2 tbsp hot water ( I used 2 tbsp of soup), stir in the corn flour until no lumps are found. Also mix in the chicken stock cube. Add this to the pot. Add 1 more cup of water.

Corn flour

4. Carefully drop the wontons one-by-one into the pot. Add garlic. Take a tablespoon of oyster sauce and stir in lightly (you can also add the sauce before dropping the wontons).

Let it cook on low heat for 5 – 10 minutes or until it starts boiling.

wontons ready to cook

pork wontons droppped into the cooking pot with garlic

Oyster sauce

5. Garnish with spring onions and pepper powder. Serve hot.

Pork Wonton

Pork wontons soup garnished with spring onion

Note:

* If you have the wonton wrapper in the freezer. Place it in the refrigerator section for an hour or two before making the wontons. If you plan to make it right away keep it out in a warm area so it gets easier to remove the wrapper skin easily.

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November 7, 2016

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Appetizer

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Garlic Shrimp fry

Shrimps are one of my favorite. This pan fried shrimp recipe is one of the easy recipes to prepare when your craving to have something fried with spice. Not shelling the shrimp gives it a glorious spice filled flavor of garlic. I used fresh garlic as I was out of stock of garlic paste. If you have garlic paste, using it would allow the shrimps to absorb the juices faster from the marinade paste.

Preparation time: 15 minutes

Cooking time: 15 -20 minutes

Ingredients

Whole shrimps – 250 g, Washed with legs and veins removed

Olive oil / Butter for frying

Garlic clove – 1

For the marinade

Fresh Garlic – 1 tbsp, minced

Fresh Ginger – 1/2 tsp, minced

Turmeric powder – 1/4 tsp

Vinegar – 1 tbsp

Light Soya sauce – 1 tsp

Red kashmiri chili powder – 1 1/2 tbsp

Paprika powder – 1 tsp

Salt – 1/2 tsp

Directions

1. Marinate the Shrimps with the ingredients mentioned under marinade overnight or for 1 hour.

marinade

shrimp

2. Heat oil in a pan on medium-high heat and drop a piece of garlic. Fry for a couple of seconds and then thrown in the shrimps.

garlic

Shrimp fry

3. Cover and fry for 2 minutes. Flip the sides and cook for another 2 minutes. You will see the water steaming out slowly and shrimps curling. Let the water dry out. Fry for another 2-3 minutes.

shrimp

4. Repeat the same for the rest of the shrimps.

Serve hot and enjoy as a starter!.

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September 25, 2016

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Soups

0

Cream Of Chicken Soup

I do not prepare soups very often, since I live in a tropical climate. However, when I do prepare a soup, it’s the cream of chicken soup that has been on my menu once in every two weeks. I always have chicken breasts in my shopping cart for easy quick meals and this recipe has been very simple, very delicious with a creamy texture which is satisfying. It’s light and flavorful. As I keep discovering more soup recipes stay tuned.

Preparation time : 5 minutes

Cooking time : 30 minutes

Ingredients

Chicken breasts – 200 g, cut thinly and small

Unsalted Butter – 2 tbsp

Garlic cloves – 2, minced

Onions – 1 small, chopped

All purpose flour / Maida – 3 tbsp

Water – 2 1/2 cups

Pepper powder – 1/2 tbsp

Milk – 1/2 cup

Sugar – 1 tsp

Salt as per taste

Directions

1. Heat a saucepan, add butter. To the melted butter add garlic and onions.Stir for 1-2 minutes on medium till the onions become translucent.

onions,garlic

2. Add flour. Stir together for a minute, add chicken pieces and 1/4 tsp salt. Mix well for a minute.

all-purpose flour

chicken breasts

chicken

3. Pour 2 cups water, pepper, combine well. Reduce heat to low, let it cook for 10-15 minutes with constant stirring to thicken as desired (the volume will be slightly reduced).

pepper,water, chicken

4. Add milk and 1/2 cup water. Mix to boil for 5 minutes. If necessary add more salt.

milk

5. Garnish with 1 tsp of butter and serve hot with bread.

Cream Of Chicken Soup

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September 7, 2016

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Pork

0

Pork stir fry

I’ve always wanted to prepare something easy as a side dish just like the restaurants and this homemade stir fry recipe will knock your socks off!

Preparation time: 5 minutes

Cooking time: 30 minutes

Ingredients

Olive oil for frying

Red bell pepper – 1 big, cut into medium small (optional)

Green bell pepper – 1 big, cut into medium small

Onion – 1 Medium, chopped

Sesame oil – 2 tbsp

Light Soya sauce – 1 tbsp

Ginger-Garlic paste – 1 tsp

Red chili powder – 1 tsp

Nando’s Peri-Peri Sauce (Mild) – 3 tbsp

For the marinade (Can fry instantly or can store it in the fridge for half an hour before frying)

Pork Shoulder meat – 300g, sliced as thinly as possible to make 3/4 inch wide of 1 1/2 ich long.

Light Soya sauce – 2 tbsp

pork shoulder meat

Directions

1. Mix the Marinated pork. In a heated wok/skillet with 1 tbsp of olive oil fry the marinated pork with its soya sauce in batches on high heat. Keep stirring well for approximate 10 minutes or until you see it turning brown (*see notes). Strain the fat and transfer pork into a container and keep aside.

Pork

pork fried

2. Using the same wok with the leftover fat, add sesame oil, onions, Green bell peppers, ginger-garlic paste. Stir together for 2 minutes. Add soya sauce. Mix well for less than 1 minute, then add the fried pork, chili powder. Toss and fry for another 1-2 minutes and not longer to retain the crispness of the vegetables.

bell peppers, onion

pork, bell pe

3. Pour the Nando’s sauce. Stir for 1-2 minutes.

Nando's sauce

Remove from heat and serve hot as a side.

Pork Stir Fry

Notes

*Initially when frying pork, water oozes out and in a couple of minutes it starts drying out. Keep tossing the pork at this point and reduce heat if necessary. Stir every half a minute until you see the fat being released out by itself.

*If necessary add salt, but I haven’t added any salt as soya sauce has some salt content.

*To serve it crisp for later use, make sure the wok lid is not fully covered and let the steam away by keeping the lid slightly open.

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August 26, 2016

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Snacks

0

Banana Fritters

Have you ever had this feeling when you crave for certain food, you get homesick and just want to grab certain food from your imagination and quell hunger? Well, I got hungry and saw these over-ripe bananas languishing in my fruit box which brought me into making banana fritters for tea.

Fritters are popularly used with a variety of fruits and vegetables which are usually deep fried.

Preparation time: 10 minutes

Cook: 15 minutes

Makes: 25

Ingredients

Vegetable oil for deep-frying

Mashed Ripe Banana – 3 long

All-Purpose Flour – 1 1/2 cup

Grated coconut – 3 tbsp

Salt – 1/2 tsp

Baking powder – 1 tsp

Sugar – 1 1/2 tbsp

Rice Flour – 1/2 cup

Water – 1 cup

Directions

1. Place the coconut, flour, salt, baking powder, sugar, rice flour into a deep container.

Add all-purpose flour, salt

Add sugar

Baking powder

Rice flour

2. Pour the mashed banana into the flour mixture. Add water and mix till well combined to make a thick batter.

banana mash

Add banana mash and water

banana fritter mixture

3. Fill a deep-fry pan with enough vegetable oil for deep frying. Turn it on to medium heat and leave it to heat (see notes for details).

4. Drop a tablespoon of the banana mix into the oil, and fry up to 5 or 6 at a time on medium heat (make sure not to add too much mixture as it will puff up slightly while it cooks). Keeping an eye on them, turn with a slotted spoon for a few times until they turn golden brown on each side.

deep-fry

Remove and drain on kitchen towels to remove excess oil. Repeat the process until all the mixture is used.

5. Serve warm , or let it cool completely.

banana fritters

Storage suggestion

+ Store in airtight container at room temperature and use within a day

Note

*To check if the oil is hot enough, take a pinch of the mixture and drop it in the oil, it should sizzle with bubbles surrounding it.

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August 17, 2016

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Soups

0

Pumpkin Soup

Pumpkin soup – Is very delicious and refreshing especially on a cold day. It can be made completely from scratch.

The pumpkin must be very ripe for the best pumpkin soup. Its skin has a deep solid color (orange in most varieties). So when buying make sure of this: When you thumb the pumpkin, the rind will feel hard and it will sound hollow. Press your nail into the pumpkin’s skin, if it resists puncture but dents, it is ripe.

Preparation time: 20 minutes

Cook time: 30 minutes

Ingredients

Butter – 3 tbsp

Pumpkin – 800 g, cut into small cubes without skin, deseeded

Garlic – 2 cloves

Ginger – 1/2 tbsp

Onion – 1 medium, chopped

Salt – 3/4 tsp

Turmeric – 1/4 tsp

Coconut powder – 3 tbsp, mixed with 1 half cup of hot water/ required

Chicken stock cube – 1, mixed in 1 cup hot water (optional)

Chicken Stock cube

Lime – 2 tbsp

Olive oil – 1 tbsp

Directions

1. Take a skillet.On medium heat add butter, wait till it melts.

2. Once its melted, add onions, ginger & fry till translucent or soft (takes 2-3 mins). Careful not to brown them.

3. Add pumpkin.

Let it cook on medium for 10 – 15 minutes till soft and slightly mushy with constant stirring (covering and constantly stirring makes it faster, but make sure you have eyes on it the whole time).

Step2_IMG_2759

4. Add garlic, turmeric & salt.

Step32_IMG_2769

Step31_IMG_2765

5. Then, add chicken stock, coconut powder-water mix.(its not in the picture but you will have to add hot water)

Step41_IMG_2768

coconut powder

Stir well for 2 mins or until boil & turn off the heat. Allow it to cool. Its best to cool completely before adding it to a blender.

Step5_IMG_2771

6. Blend the above mixture in batches (I made batches of 3 and added 2 cups of water with coconut-powder into the pumpkin mix when blending) & pour it into a pot.

Step61_IMG_2795

7. Heat the pot for a minute or two.

When Serving:

Add lime and olive oil into the puree of pumpkin. Mix well and serve hot.

Step62_IMG_2816

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June 28, 2016

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Category: Appetizer

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Ingredients

Whole shrimps – 250 g, Washed with legs and veins removed

Olive oil / Butter for frying

Garlic clove – 1

For the marinade

Fresh Garlic – 1 tbsp, minced

Fresh Ginger – 1/2 tsp, minced

Turmeric powder – 1/4 tsp

Vinegar – 1 tbsp

Light Soya sauce – 1 tsp

Red kashmiri chili powder – 1 1/2 tbsp

Paprika powder – 1 tsp

Salt – 1/2 tsp

Directions

1. Marinate the Shrimps with the ingredients mentioned under marinade overnight or for 1 hour.

2. Heat oil in a pan on medium-high heat and drop a piece of garlic. Fry for a couple of seconds and then thrown in the shrimps.

3. Cover and fry for 2 minutes. Flip the sides and cook for another 2 minutes. You will see the water steaming out slowly and shrimps curling. Let the water dry out. Fry for another 2-3 minutes.

4. Repeat the same for the rest of the shrimps.

Serve hot and enjoy as a starter!.

Ingredients

Chicken breasts – 200 g, cut thinly and small

Unsalted Butter – 2 tbsp

Garlic cloves – 2, minced

Onions – 1 small, chopped

All purpose flour / Maida – 3 tbsp

Water – 2 1/2 cups

Pepper powder – 1/2 tbsp

Milk – 1/2 cup

Sugar – 1 tsp

Salt as per taste

Directions

1. Heat a saucepan, add butter. To the melted butter add garlic and onions.Stir for 1-2 minutes on medium till the onions become translucent.

2. Add flour. Stir together for a minute, add chicken pieces and 1/4 tsp salt. Mix well for a minute.

3. Pour 2 cups water, pepper, combine well. Reduce heat to low, let it cook for 10-15 minutes with constant stirring to thicken as desired (the volume will be slightly reduced).

4. Add milk and 1/2 cup water. Mix to boil for 5 minutes. If necessary add more salt.

5. Garnish with 1 tsp of butter and serve hot with bread.

Ingredients

Olive oil for frying

Red bell pepper – 1 big, cut into medium small (optional)

Green bell pepper – 1 big, cut into medium small

Onion – 1 Medium, chopped

Sesame oil – 2 tbsp

Light Soya sauce – 1 tbsp

Ginger-Garlic paste – 1 tsp

Red chili powder – 1 tsp

Nando’s Peri-Peri Sauce (Mild) – 3 tbsp

For the marinade (Can fry instantly or can store it in the fridge for half an hour before frying)

Directions

Ingredients

Vegetable oil for deep-frying

Mashed Ripe Banana – 3 long

All-Purpose Flour – 1 1/2 cup

Grated coconut – 3 tbsp

Salt – 1/2 tsp

Baking powder – 1 tsp

Sugar – 1 1/2 tbsp

Rice Flour – 1/2 cup

Water – 1 cup

Directions

1. Place the coconut, flour, salt, baking powder, sugar, rice flour into a deep container.

2. Pour the mashed banana into the flour mixture. Add water and mix till well combined to make a thick batter.

3. Fill a deep-fry pan with enough vegetable oil for deep frying. Turn it on to medium heat and leave it to heat (see notes for details).

4. Drop a tablespoon of the banana mix into the oil, and fry up to 5 or 6 at a time on medium heat (make sure not to add too much mixture as it will puff up slightly while it cooks). Keeping an eye on them, turn with a slotted spoon for a few times until they turn golden brown on each side.

Remove and drain on kitchen towels to remove excess oil. Repeat the process until all the mixture is used.

5. Serve warm , or let it cool completely.

Storage suggestion

+ Store in airtight container at room temperature and use within a day

Preparation time: 20 minutes

Cook time: 30 minutes