Recipes by Niyaprakash (Page 7)

Chicken Curry by Niyaprakash

chopped coriander leaves (wash well)Dilute red chilli powder,turmeric powder and coriander powder with 2 tablespoons of water (spice paste).In a deep kadai / pan, heatoil on a medium heat. Add thinly sliced onions and fry till golden brown.Add ginger - garlic paste and mix well. Stir for 2 – 3 minutesuntil the raw smell…

Baingan (Brinjal / Egg Plant / Vazhuthananga) Masala Curry by Niyaprakash

Baingan (Brinjal / Vazhuthananga / Egg Plant) MasalaCurryA tasty dish goes well withrice / rotis / pulao !!!(spice paste).Heat oil in a deep pan /kadai on a medium heat. Add thinly sliced onions and fry till golden color.Add diluted spice and mixwell on a low heat for 2 minutes until water dries up and well combined withgolden…

Stir Fried Spinach with Garlic by Niyaprakash

Stir Fried Spinach withGarlicThis’s a popular dish that isserving in Chinese restaurants in Malaysia. It goes well with rice, steamedfish, chicken and meat dishes. This dish is very easy to prepare and no need toadd spices. Must try!!!3 – 4 times until the water is very clear and no dirts.Heat olive oil in a pan onmedium heat.Add…

Orange Rawa Kesari (with Orange juice) by Niyaprakash

Orange Rawa Kesari / Sheera (with orange juice)A popular Indian Sweet !!!MethodGrease a steel thali with 1/2 teaspoon ghee and keep aside.Heat ghee in a frying pan. Reduce the heat to medium and add sooji. Stir well continuously on a low to medium heat for 15 minutes or until fragrant and color changes. Maintain low to medium heat.Add…

Hot Lemon by Niyaprakash

Hot lemonProcedureBoil a cup of water. Add 4 thin slices of lemon. Gently mix with a tea spoon. Add 1 teaspoon sugar or 1/4 teaspoon salt to taste. It's a tasty drink in Malaysia.

Chettinad Style Chicken Curry by Niyaprakash

Chettinad style Chicken Curry - A delicious main curry with rice / rotis / parathas /pulao / appam / idiyappam …Serves: 4 - 5powder in 2 tablespoon water (spice mix).Heat oil in a pan or karahi on a medium heat. Add sliced onionand fry till golden color.Add ginger – garlic paste and fry for 1 – 2 minutes untilraw smell disappears.Add…

Cabbage Methi Pakoda by Niyaprakash

Cabbage Methi Pakoda – A deep fried snack !!!1 cup (Indian standard measuring cup of 200 ml / 8 ozcapacity) cabbage, finely shredded ( use only tender cabbage leaves, remove thethick vein, if any )MethodWash and clean cabbage and methi leaves. Drain out water thoroughly and chop finely.In a bowl, mix all the ingredients together and…

Omelette Pepper Fry by Niyaprakash

Omelette Pepper Fry by Niyaprakash

Butter Egg Puffs by Niyaprakash