Nazley’s Pulao Basmati Rice with Coconut, Jeera and Baby Peas

Nazley’s Pulao Basmati Rice with Coconut, Jeera and Baby Peas

TRH Pulaw basmati rice with coconut, jeera and baby peas

5 curry leaves, finely chopped
1 tspn whole jeera seeds
1 onion finely chopped
1 tblspn fine coconut
1 cup rice washed
Salt to taste
3/4 cup baby peas.

In a pot add 4 Tblspn oil, heat and add the curry leaves, whole jeera seeds, and onion. Brown onion till light in colour.
Add the rice and coconut, salt to taste and add water to cover.
Cook till done, lastly add the baby peas and steam for 5 mins.
Serve with roast or dhal or dhal ghosh.

Prepared, tried and tested by:  Nazley Ally

Nazley’s Fresh Fish Curry with Coconut milk

Nazley’s Fresh Fish Curry with Coconut milk

TRH Nazley's Fresh Fish Curry with Coconut milk

Fish curry.
10 pieces of fish (I used red roman).
1 onion chopped finely.
1 tspn mixed whole jeera and coriander.
5 curry leaves.
Salt to taste.
1/2 tspn tumeric.
1 Tblspn fine coriander masala.
1 Tblspn fine jeera masala.
1 tspn garum masala.
1 tspn indian fish masala (datar).
1 tspn barshap.
1 pckt coconut powder mixed in 1 cup hot milk.
1 small tomato grated.
1 tspn crushed garlic.
1/4 cup freshly chopped dhania.

Braise onion with curry leaves, whole jeera and coriander seeds.
Then add garlic.
Allow onion to be light in colour.
Add all spices. Braise a little.
Then add the grated tomato.
And 2 cups water. Cook for 5 mins.
Then add the washed fresh fish and cook till sauce is thick and fish is done.
Then add the coconut milk and dhania.
Cook for 5 mins. And serve with rice.
Served with Pulaw basmati rice, greek yoghurt.

Prepared, tried and tested by: Nazley Ally

Coconut and lime meringue cupcakes

Coconut and lime meringue cupcakes

Coconut and lime meringue cupcakes

INGREDIENTS
160g plain flour, sifted
3 tsp baking powder, sifted
155g caster sugar
65g unsalted butter, softened
2 eggs
1/2 cup (125ml) coconut milk
Finely grated zest of 1 lime, plus 1 tbs lime juice
65g desiccated coconut
Meringue
2 eggwhites
Finely grated zest of 1 lime, plus 1 tbs lime juice
125g caster sugar

METHOD
1 Preheat oven to 170°C and line 9 holes of a muffin pan with tall paper cases.
2 Place the flour, baking powder, sugar, butter and a pinch of salt in an electric mixer and beat on low speed for 5 minutes or until it resembles coarse breadcrumbs.
3 Add the eggs, 1 at a time, beating well after each addition. Add the coconut milk and lime zest and juice, then beat until smooth. Fold in the desiccated coconut and divide among the paper cases. Bake for 20-25 minutes until the cupcakes are golden and a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4 Meanwhile, for the meringue, whisk the eggwhites and lime juice together until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking constantly until stiff and glossy. Fold in the zest and place meringue in a piping bag fitted with a plain nozzle. Pipe onto the cakes, then use a kitchen blowtorch to cook the meringue until golden. Alternatively, preheat the oven to 200°C and bake the cupcakes for 3-5 minutes until meringue is golden, then serve.

Source and Recipe courtesy: http://www.delicious.com.au/

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