Best Cocoa Brownies.

These are the best brownies that always come out perfect and when I mean perfect is baking with kids that are poking their little squidgy fingers in everything and fighting over how much they are going to eat. and with the least ingredients needed.

Ingredients:

• 280g Butter.
• 350g White Sugar.
• 4 Eggs.
• 2 1/2 tsp Vanilla Essence.
• 130g of unsweetened Cocoa Powder.
• 1 tsp Baking Powder.
• 80g-100g Chocolate/Chocolate Chips/Bittersweet
• 125g all purpose flour
• Milk-If the mixture is very thick then pour in some milk to make it a bit soft.

Method:

Oven at 160 degrees C

Makes about 30

Get a bowl put in the Butter, Sugar and whisk. Whisk in the Cocoa powder and Vanilla essence. Add in the eggs one by one. Keep whisking until all ingredients are incorporated.

Sift the Flour and baking powder into the bowl and mix with a spatula. Don’t whisk. then add the chocolate of your choice and viola!!

If the mixture is very thick pour in milk, to soften it.

Put in the middle area of the oven for about 30 min and check with a toothpick/knife. Crumbs have to stick to the toothpick otherwise, it will be too hard and dry if overbaked.

Enjoy 🙂

Manaal.K.

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Fried Chicken and Chips

 

This is a very simple recipe and honesly the best fried chicken ever! When we want to eat something but no one agrees in my family, I’m always certain that all of us can agree on THIS. Very easy and quick to make. This is my mum’s recipe originally. Thanks Mum.

Ingredients:

• 500g Chicken medium size pieces.
• 3 Tbsp Red Chili Powder.
• 2 tsp Ginger and Garlic paste.
• Salt to taste.
•  1 cup brown flour.
• oil
• 3 large Potatoes.

Method:

Wash and marinate the chicken with Red Chili Powder, G & G paste and salt. Set aside for at least 30 min.

Wash the potatoes, peel them and wash again properly. Put on a chopping board and after slicing them don’t wash them just leave in a bowl and set aside. Add oil in a fry pan and heat on high flame until hot but not burning hot otherwise the chicken will be done from the outside and raw from the inside. Coat the chicken with brown flour and shake off the excess. Put into the oil. Lower the flame to medium. Move the chicken around every 3-4 min until golden brown. Take out, drain the excess oil and place on kitchen towel.

Pour the oil in a separate pan or fryer but don’t use the same oil and fry the Potatoes until crisp and golden colour. Same as the above, drain the excess oil and place on kitchen towel, spread out, so as not to go soft.This can be served with Chatni, or any type of sauce.Enjoy!

The reason to not wash potatoes, after slicing them is because when they are fried they become nice and crispy.

Manaal.K

Fried Fish.

This recipe of fried fish – I ate 13 years back when,  I seriously hated fish! I would rather go hungry than eat fish but this recipe turned me instantly into a fish lover. at the store,  i have to buy a fish when I see it. I start drooling and  plus my hubsy is a big fan of my fish.

Ingredients:

• 3 Large pieces of Fish.
• 2 tbsp Red chilli powder.
• 2 tsp Cumin powder.
• 2 tsp Corriander powder.
• 1 tsp Black Pepper crush.
• Ginger and Garlic paste.
• 1 tsp Salt.
• 1-2 cups Oil.

Method:

• Marinate the fish with all the ingredients and leave for 3 hours at least.
•  Fry on medium Flame until tender then put the Flame on full until crispy  from the outside.

Hope you guy’s enjoy and become a fish lover like me!

Cumin Rice.

Cumin Rice is tasty and by eating these rice, you will get full quicker. Unique in taste and aromatic. My mother’s recipe and very easy.

Ingredients:

• 600g Rice (Basmati) (Soaked.)
• 2 tsp whole Cumin.
• 1 cup Oil.
• 3-4tbsp Salt.
• 1.7 litres Boiled Hot water.

Method:

1. Pour Oil in a pan and turn on high Flame.
2. Once hot, put in the Cumin and let the colour darken.
3. Now add the Rice, move around for about 5 minutes then pour in the boiling water.
4. Once it starts boiling add in the salt and mix. When the water has half evaporated then put on low to medium flame and cover.
5. After about 10 minutes, put on low Flame and move the rice around with a light touch. Cover the pot, until they are done then turn the flame off.
6. Leave for 10 minutes and then it is ready to serve.

Sometimes the rice need more water or you may want to add more salt accoring to your taste. so please do check at the time.

I pair the rice with fried Fish, Steamed Chicken and lentils as well. So, here you go guy’s, you can’t get an easier recipe. (you have no idea what I go through to make cooking easy for you!!)

Tahri (yellow Potato Rice.)

This is an Asian style Rice. this is a very popular rice made and pairs well with kebabs and raita or yoghurt. You can make this very quickly and also looks really nice. and the taste, well I’m sharing this with you so that speaks for itself. Benefits are a lot because the rice is yellow because of Tumeric and we all know how good Tumeric is for us.

Ingredient’s:

• Rice 400g-500g
• 1 medium onion(sliced)
• 1 big size tomato(sliced)
• 3 large or 5 small potatoes( cut into big pieces)
• 2 tsp crushed red chilli
• 1 tbsp cumin powder
• 2 whole black pepper
• 2 cloves
• 2 small Cinnamon pieces
• salt 2 tbsp or to taste
• half cup oil
• 1.5 litres boiled hot water

Method:

Wash and soak the rice for at least 15 min. Pour oil in a pot, let it warm up on high flame then add the onions until they start getting slightly brown from the outside. Add in whole black pepper, cloves and cinnamon pieces. let simmer for 2 more minutes put the flame on medium and add the tomatoes and simmer until they start to get a bit tender. then goes in, the herbs and mix  until everything is incorporated. pour in the water and when water comes to boil put in the rice and potatoes and when half of the water has evaporated then cover the pot and put on low flame and leave until the water has dried. Now turn off the flame and keep it covered for further 10 minutes. Viola!! simple as that. Can be served with Kebabs, Raita and if you are like me, then pair it with Achaar.

Hope you like this and let me know, what you thought of it.

Manaal.K

 

Review: Papero

This is a place which is just yum! It’s a Syrian restaurant. It opened in Kuala Lumpur about May 2013  and was an instant hit with all the international students and expats in the area but also rapidly caught up with the local’s.  Its unique taste became popular and attracted people taste buds from all background. Syrian Arab food is rare here and with so many things to eat makes you spoilt for choice. I have been eating here since it opened its doors and the quality and service has only gotten better. Another branch has opened in Shah Alam!!   Well, let me know how was your experience?

Taste.

The menu is ample. catering  various dishes, for instance, sandwiches (fillings in long buns.) Pizza Syrian style, shawarma’s, rice etc. They also offer a buffet, which is quite popular umong thier customer’s. Although My fovirite is their special, which is sheesh taooq, Pizza and Shawarma. This is  initially what they started out with on their menu. The rest all came later as their business, grew. I am happy to mention, I havent gotten bored of these meals. Amazing as to how my mouth is watering although, I ate there yesterday. The food is healthy and light and not even the slightest oiley mark in there eats. Seriously, even if you have eaten a bit too much because the portion size is generous, you don’t feel like you’ve eaten a lot as you tend to after having takeaway as that speaks volumes of what ingredients they use.

Service.

The workers and boss are very friendly, attentive and helpful in helping you decide what you want to eat as they go onto explaining the ingredients in the dish and taste of the diffferent foods and making  a customer feeel comfortable  and welcomed. it does take time, around half and hour at times, when there is a rush, where as 20 min is minimum for your order to arrive. go  mentally prepared and unfortunately I sometimes dont eat there due to this due to my kids becoming restless so I prefer takeaway.

Seating area/ Eating area.

the place to eat is infront of the restaurant and  its a very open spce and so you fdont feel hot thee are alot of celieling fans  to keep u cool. the atmosphere is vibrant and you can see all types of people at there place as it attracts everyone and as your waiting you can  enjoy the diversity.

Kitchen/Hygiene.

Basically, the kitchen is spotless. The shawarma stand area is very hygenic and also the sandwich area, walking area, which is in front of  the restaurant is also clean. It’s really astonishing, how they keep it orderly, even at the busiest of times. no yuckiness at all.

Price.

It’s not cheap obviously because threy have high standards but not expensive either bringing onto consideration that when you leave all you are is thinking of how good the experience was. the quality and all it totally wonderful. Delivery is available

Location.

Address: No A-G-9, Endah Promenade, Jalan 1/149e, Taman Sri Endah, 57000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia

Phone:+60 17-311 3459

Parking.

Parking is no problem as there is parking space in the back and on the road where they are situated on the road in front.

Manaal.K

Steam Full Chicken

This is a chicken I have been making for about 10 years. I have literally tried about 8 different types of steam but this is the simplest and tops them all in taste. Your taste buds will do a happy dance as this touches your tongue.

 

Ingredient’s:

• 2 small size Full Chicken.
• 3 tbsp Red chilli powder.
• 3 tsp Cumin powder.
• 2 tsp Black pepper crushed.
• salt to taste.
• pinch of red colour powder.
• 2 tsp Ginger and Garlic paste.
• 3 tbsp yoghurt.
• 5 tbsp oil or how much u prefer.

Method:

Put chicken in a pot and add all the herbs  including the yoghurt and marinate for 3 hours at least. Turn on the cooker to low flame for about 20 min. When the water is released from the chicken then put on high flame and cover (that’s how it will steam)until the water has nearly dried up. whilst it is steaming check on it every 7 min when on high flame and keep moving its position, so it doesn’t stick to the bottom. When the chicken is tender and water has evaporated turn up the flame for another 5 min. TaaDaa……There you go easy as that.

Tip #1: can be served with boiled Rice and raita.

Tip #2: After steaming it, you can deep fry it for about 3 min but only put in when oil once hot and take out quickly otherwise it will become hard.

Tip #3: Chicken tikka masala can also be used to marinate.

Tip #4: Poke it with a fork and make cuts on the top part of chicken.

 

 

 

Chicken Ginger Karhai

 

 

Chicken Ginger Karhai – Chicken Ginger Karhai, is my go to in Karhai dishes. It’s easy to make and literally finger licking. It doesn’t require many herbs that some other karhai’s I know, do. I have literally been making this for the last 13 yrs!!!! And still not tired of eating or cooking it. This is a recipe, which I learnt from my mother; therefore, it has to be ONE of the best, right?! Because that’s what mother’s recipes are like. Here are the very simple ingredient’s needed:

Ingredients: (serves up to 3 persons)

• 1/2 kg Chicken. (medium sized or Boneless pieces)
• 1-inch  piece ginger.(cut thinly into long strips)
• 1 medium size onion. (thinly sliced)
• 3 tomatoes. (slices)
• 3 green chillies.
• 1 1/2 tbsp. crushed red chilli.
• Salt to taste or 1 1/2 tsp.
• 1/2 cup oil.
• 1/2 cup water.

Method:

Pour oil into the pan and put on high flame. Once the oil in warm add in the ginger and let it simmer for 1 min. turn flame to medium. Add the onions, when they start to go a bit golden from the sides add the tomatoes. Keep mixing for 3 minutes. When they start to combine put in the chicken. Keep stirring the chicken until the chicken has changed colour from pinkish to white and starts to release water. Put on high flame and after 5 min add the crushed chilli and salt, mix until it starts to stick to the pan then add water and cover on low flame. Leave until tender and water has nearly dried up. Turn off flame and put in the green chillies. Eat with Bread/Nan/Chapattis/Pitta Bread and with yoghurt.

Enjoy and let me know what you thought of the recipe.

Manaal.K