Carrot Rice, Fish Cutlet N Buah Kana Cookies
A very Special Happy Deepavali Greetingfrom Malaysian Delicaciesto all friends and fellow bloggers . Three festive dishes for all to try out this Deepavali.
4 cups basmati rice or raw white rice
2 tomatoes(chopped)
2-3 lemon grass(crushed)
2 screwpine leaves (knotted)
16 cashewnuts (break in halve or small pieces)
2 tbsp kismis
1 cup evaporated milk
5 cups fresh carrot juice (use fresh carrots and extract juice)
2 tbsp chopped coriander leaves
1 large onions(cut into rings)
1 cup grated carrot (optional)
Salt to taste
To saute
5 cloves
5 cardamom
2in cinnamon stick
1 large onion (chopped)
1 in ginger (chopped)
4 tbsp ghee or margerine
Wash basmati rice .Soak in water.Drain the rice in a colander after 20/25mins.
In a wok, add in 1 ½ tbsp ghee, fry the cashewnuts until brown,dish out.Close fire . Add in the kismis and fry in the same ghee.The heat is enough to make the kismis puff up.High heat can burn the kismis,so be careful.Dish out the kismis .
In a separate wok, heat 4 tbsp ghee or margerine, add in cinnamon stick, cloves, and cardamom .Then add in the ginger and onions.Saute until aromatic.In between add in the crushed lemon grass and tomatoes.Stir fry until the tomatoes are smashed nicely.Then add in the basmati rice. Stir fry the rice with the spices until well incorporated. This could be about 3-4 mins. Transfer the rice into a rice cooker. Add in carrot juice , salt to taste, evaporated milk ,cashewnuts,raisins ,coriander leaves and screwpine leaves.Can add water if needed.Give it a stir and leave to cook .
Once the rice has cooked , discard the screwpine leaves,lemon grass and cinnamon stick.Or you can do this before serving .The more longer the herbs and spices are left in the rice, the more aromatic the rice gets.Spread grated carrots and onion rings and close the lid.Onion and grated carrots will soften in the heat of the rice. The carrot rice goes well with kurma or mutton curry.
Note: Try using small, long carrots as they are more sweeter.Can use Orange colouring if the rice is not orange enough.
350gm potatoes( boil in water until soft, peel skin and leave to cool)
250gm fish meat (preferable spanish mackerel/tenggiri)
4 sprigs curry leaves(use the leaves only)cut finely
2 tbsp chopped spring onions or coriander leaves
1 large onion(chopped finely)
1 red chilli(deseed and chopped finely)
3 nips garlic(chopped finely)
3 slices ginger (chopped finely)
½ tsp turmeric powder
1 tsp chilli powder
1 tsp fish curry powder
Salt to taste
½ beaten egg
Mash the potatoes finely. Steam the fish .Use the flesh only and discard the bones.Mix with the potatoes.Mix until fine and have no lumps.Mix in with the rest of the ingredients with the potatoes.
Make dough into a cylinder shape. You can also make into round shape and press slightly.
In a wide skillet heat oil on medium and when hot gently place the cutlets in the skillet.
Let fry for two minutes and then turn . All sides must be golden brown. Do not fry for too long as the taste can become slightly bitter.
Note: Can microwave the potatoes .
You can dip each cutlet in beaten egg and coat with bread crumbs to get a crispier outer layer.
7 oz castor sugar
7 oz butter
12 oz plain flour
1 egg yolk
½ tsp baking powder
2 tbsp cocoa powder(levelled)
1 tsp vanilla essence
Filling
Melted chocolate or jem
Sieve the dry ingredients together(flour,cocoa powder and baking powder).Keep aside.
Beat butter and sugar until fluffy.Add in vanilla essence and egg yolk .
Fold in the dry ingredients slowly.The dough will be slightly soft .Wrap the dough on a plastic cling wrap and refrigerate for 30 mins.
Coat the buah kana mould with flour and knock out excess flour,place a bit of the dough in the mould and knock out slowly from the mould the dough.
Coat each time the mould with flour before placing the dough.Grease the baking pan with some butter before placing the cookies.
Pre heat oven at 180C and bake for 8mins.Move each slightly from its original place and leave to cool slightly before taking out from the baking pan.
Sand wich the cookie with melted chocolate or jem of your preference.
Cookie mould
4 cups basmati rice or raw white rice 2 tomatoes(chopped)
2-3 lemon grass(crushed)
2 screwpine leaves (knotted)
16 cashewnuts (break in halve or small pieces)
2 tbsp kismis
1 cup evaporated milk
5 cups fresh carrot juice (use fresh carrots and extract juice)
2 tbsp chopped coriander leaves
1 large onions(cut into rings)
1 cup grated carrot (optional)
Salt to taste
To saute
5 cloves
5 cardamom
2in cinnamon stick
1 large onion (chopped)
1 in ginger (chopped)
4 tbsp ghee or margerine
Wash basmati rice .Soak in water.Drain the rice in a colander after 20/25mins.
In a wok, add in 1 ½ tbsp ghee, fry the cashewnuts until brown,dish out.Close fire . Add in the kismis and fry in the same ghee.The heat is enough to make the kismis puff up.High heat can burn the kismis,so be careful.Dish out the kismis .
In a separate wok, heat 4 tbsp ghee or margerine, add in cinnamon stick, cloves, and cardamom .Then add in the ginger and onions.Saute until aromatic.In between add in the crushed lemon grass and tomatoes.Stir fry until the tomatoes are smashed nicely.Then add in the basmati rice. Stir fry the rice with the spices until well incorporated. This could be about 3-4 mins. Transfer the rice into a rice cooker. Add in carrot juice , salt to taste, evaporated milk ,cashewnuts,raisins ,coriander leaves and screwpine leaves.Can add water if needed.Give it a stir and leave to cook .
Once the rice has cooked , discard the screwpine leaves,lemon grass and cinnamon stick.Or you can do this before serving .The more longer the herbs and spices are left in the rice, the more aromatic the rice gets.Spread grated carrots and onion rings and close the lid.Onion and grated carrots will soften in the heat of the rice. The carrot rice goes well with kurma or mutton curry.
Note: Try using small, long carrots as they are more sweeter.Can use Orange colouring if the rice is not orange enough.
350gm potatoes( boil in water until soft, peel skin and leave to cool) 250gm fish meat (preferable spanish mackerel/tenggiri)
4 sprigs curry leaves(use the leaves only)cut finely
2 tbsp chopped spring onions or coriander leaves
1 large onion(chopped finely)
1 red chilli(deseed and chopped finely)
3 nips garlic(chopped finely)
3 slices ginger (chopped finely)
½ tsp turmeric powder
1 tsp chilli powder
1 tsp fish curry powder
Salt to taste
½ beaten egg
Mash the potatoes finely. Steam the fish .Use the flesh only and discard the bones.Mix with the potatoes.Mix until fine and have no lumps.Mix in with the rest of the ingredients with the potatoes.
Make dough into a cylinder shape. You can also make into round shape and press slightly.
In a wide skillet heat oil on medium and when hot gently place the cutlets in the skillet.
Let fry for two minutes and then turn . All sides must be golden brown. Do not fry for too long as the taste can become slightly bitter.
Note: Can microwave the potatoes .
You can dip each cutlet in beaten egg and coat with bread crumbs to get a crispier outer layer.
7 oz castor sugar 7 oz butter
12 oz plain flour
1 egg yolk
½ tsp baking powder
2 tbsp cocoa powder(levelled)
1 tsp vanilla essence
Filling
Melted chocolate or jem
Sieve the dry ingredients together(flour,cocoa powder and baking powder).Keep aside.
Beat butter and sugar until fluffy.Add in vanilla essence and egg yolk .
Fold in the dry ingredients slowly.The dough will be slightly soft .Wrap the dough on a plastic cling wrap and refrigerate for 30 mins.
Coat the buah kana mould with flour and knock out excess flour,place a bit of the dough in the mould and knock out slowly from the mould the dough.
Coat each time the mould with flour before placing the dough.Grease the baking pan with some butter before placing the cookies.
Pre heat oven at 180C and bake for 8mins.Move each slightly from its original place and leave to cool slightly before taking out from the baking pan.
Sand wich the cookie with melted chocolate or jem of your preference.
Cookie mould Malaysian Delicacies
Comments
Rate this recipe:
There are no comments!
