Wednesday, May 25, 2016

Malaysian Chicken Curry Puffs

Malaysian Chicken Curry Puffs

Malaysian Curry puffs is a popular Asian street food. Curry puffs is popular in Malaysia, Singapore, Thailand etc. I think there are differences in recipes,but do not have an exact idea as to why they are different. I came across recipes which have two types of dough, water dough and butter dough which is very close to the regular pastry dough/store brought dough.This recipe is a simple home made version of the Malaysian Curry puffs. It love this recipe because it is close to  samosa and empanadas.These deep fried crispy and spicy snacks are irresistible.The stuffing used here is a spicy chicken filling.You can also add vegetables like potato or carrots to this filling recipe. Try this you will surely love it.

For the dough
All purpose flour/maida- 1 1/2 cup
Butter or margarine- 3 tsp
Egg- 1 (optional)
Baking soda- a pinch
Ice cold water- 1/2 cup
Sugar- 1 tsp
salt to taste

For the filling
Chicken- 1/2 lb
onion- 1 small
Garlic-2-3 pods
Chilly powder- 1/3 tsp
Turmeric powder- 1/3 tsp
Curry powder/Meat masala- 1 tsp
Tomato Ketchup- 2 tsp
Soya sauce- 1 tsp
Sugar- 1 tsp
Coconut milk- 2 tbs(optional)
Chopped spring onion- 2 tsp
Salt and pepper powder to taste
Oil for frying

To make the dough
In a bowl mix together flour, sugar, baking powder and salt. Add room temperature butter and mix and rub the flour with your fingers till  the flour and looks like a crumbly mixture. Beat one egg and add to the flour (if you do not want to add egg just increase the amount of cold water) .Sprinkle ice cold water and knead the dough into a smooth dough.Cover and allow this to rest for one hour

To make the filling
Cook chicken with salt and pepper. Chop into thin strips and set aside.
Make a paste of onion and garlic.Heat oil in a pan and add this paste and cook till golden brown. Mix in the spices, curry powder,coconut milk and the sauce. Add the cooked meat and mix well.You can also add cooked vegetables like potato, carrots etc. Allow this mixture to cool down completely.

To fry
Divide the dough into equal sized balls. Use a rolling pin roll into thin circles .Dip your fingertips in water and slightly moist the edges .Put a small portion of the  filling on one half of the circle and fold over. Press and make sure that it is tightly sealed. Gently fold into half circle and and crimp the edges (you can also use a fork and press down the edges). Heat around 2 cups of oil in a deep pan. The oil should not become too hot. Slide the puffs into the oil and fry in  medium flame till both sides are evenly browned and crispy.  Drain in paper towels and serve with tea.

Try this,
Hope you will all enjoy!

Tuesday, May 24, 2016

Vellarikka Manga Curry/Cucumber Mango Curry

Vellarikka Manga Curry/Cucumber Mango Curry

Today's recipe is a common curry for lunch in Kerala and reminds you of its regional flavor and taste. Moru curry or yogurt curry with cucumber or ash gourd is a favorite curry that is served over rice. Coconut based curries and lentil curries are also served with rice. This is a simple combo of cucumber and green mangoes.  This is a coconut based curry. Try this,it is yummy with rice, fish fry and thoran.

Green Mango- 1
Cucumber- 1 medium sized
Tomato-2 small
Shallots- 5-6
Ginger- 1 tsp chopped
Garlic- 1 clove
Fenugreek powder- a pinch
Cumin seeds- 1/3 tsp
Green chilly- 4
Coconut-1 cup
Turmeric powder- 1/3 tsp
Chilly powder- 1/2 tsp
Mustard seeds- 1/3 tsp
Dry red chilly -2
Curry leaves- 1 spring

 Peel off skin and discard seeds of cucumber and  mango and chop into cubes. Add one cup of water , green chilly, garlic,turmeric powder, chilly powder and salt. Cover and  cook for three to four minutes.Add chopped tomatoes and cook for another minute or till tomatoes become soft.
Make a fine paste of coconut and finally add crushed shallots, and garlic .
Add this to the cooked vegetables and mix in the fenugreek powder too. Adjust consistency by adding a little water. Allow this to simmer in low flame for about one minute. Do not allow this to boil.
 In a separate pan heat oil and add mustard seeds. When they splutter add curry leaves and dry red chilly and fry. Pour this over the curry and mix. Serve with rice.

Try this..
Hope you will all enjoy!
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