Malaysian Fried Rice, Lime Pickle, Maappillai Sodhi, Makai Murmuri

Malaysian Fried Rice, Lime Pickle, Maappillai Sodhi, Makai Murmuri

LIME PICKLE

Ingredients:
green chilli 400 gms
mustard seeds 4 tab
turmeric pow 2 tab
Lime 12 nos
oil 400 ml
salt to taste

Method:
Grind mustard seeds to a coarse powder. Cut the lemon into 8 pieces. Slit the green chillies and cut them into 1/2 inch long pieces. Mix powder mustard seeds, turmeric and salt with green chilli and lime pieces. Transfer this to a sterilised glass bottle or earthenware jar. Pour the oil on top and shake well.

Maappillai sodhi

Ingredients:
carrot, beans, brinjal, drumstick and chow chow together 1/4 kg
coconut 1
onion 1
ginger 1 piece
garlic 8 flakes
turmeric 1/4 tsp
lemon juice 1 tsp
curry leaves a few sprigs

Grind to a paste;
chillies 4
pottu kadalai 1 tab

Seasoning:
mustard 1 tsp
fenugreek 1/2 tsp
curry leaves
oil 1 1/2 tab

Method:
Cut the veggies lengthwise. Take the milk out of the coconut by adding one and a half cup water for the first milk and 1 1/2 cup for the 2nd milk and keep both separately. Cut the ginger,onion and garlic lenghtwise. Add 1 tsp oil in a wok and saute the chillies and pottu kadalai and then grind to a paste and add this to the 1st milk. Heat one more tsp oil and then add the fenugreek and season. To this add the 2 nd milk and stir till it boils. Once it boils add the veggies, onion, ginger, garlic and turmeric and salt and then bring to a boil again. Once the veggies are done add the first milk mixture and stir till it boils again and once it boils bring down from the heat. Then season oil with mustard and curry leaves and add to the whole thing.


Makai murmuri

Ingredients:
200 gm tender baby corn
salt
1/4 tsp white pepper powder
a pinch of chilli powder
1/4 tsp garam masala powder
4 tsp cornflour
oil for deep frying
chaat masala powder to taste

Method:
Clean and wash the baby corn. Dry them well. Slit the baby corn into two lenghtwise. Mix salt, white pepper powder, chilli powder and garam masala and marinate the baby corn in this mixture for 30 mins. Roll the marinated corn in cornflour. Heat oil and fry till crisp and golden brown. Remove from oil and season with chaat masala and garnish with tomatoes, onions, greens and lime.


Malaysian fried rice

Method:
basmati rice 1 cup
coconut milk 2 cups
grated pineapple 1/4 cup
grated mango 1/4 cup
carrot grated 1/4 cup
cucumber grated 1/4 cup
onion 1
red chillies 6
salt
ghee 2 tsp
cardamom 2
cloves 2
cummin 1/2 tsp


Method:
Soak the basmati rice for 10 mins. Grind the onions with the red chillies into a coarse paste.Heat the ghee in a wok and add the cummin, cardamom, cloves and season and add the rice and saute till it dries well. Then take it in a separate dish and add the coconut milk and the onion-red chilli paste and add salt and keep in the cooker. When it is well done take in a wide mouthed dish and add the pineapple, mango, carrot and cucumber grated and mix well and serve. If required add roasted cashewnuts.