干果蔓越莓隔夜燕麦 ~ Fruits and Nuts Cranberries Overnight Oats

 

 

 

干果蔓越莓隔夜燕麦

材料：

6 汤匙( 45克) 燕麦片
1/2 杯 牛奶
1/2杯 优格
1 汤匙 奇异籽 (chia seeds)
干果, 蔓越莓干，烤香杏仁片适量
蜂蜜适量

 

做法：
1. 用一个干净（烧水烫过并擦干）的玻璃瓶，放入燕麦片，奇异籽和优格。

2. 慢慢加入牛奶直到近3/4满，再倒入1/2杯优格或酸奶然后用干净的勺子轻轻搅拌把瓶底下的燕麦片和牛奶拌均。

3. 最后加入准备好的干果和杏仁片。再搅拌两三次，盖上盖子然后放进冰箱冷藏一夜。

4. 隔天随意添加一些蔓莓莓，烤香杏仁片和蜂蜜调味，搅拌后即可享用。

 

Fruits and Nuts Cranberries Overnight Oats

Ingredients:

6 tbsp  (45g)  rolled oats
1/2 cup fresh milk (can be slightly more)
1/2 cup strawbeery flavour yogurt
1 tbsp chia seeds
some fruits and nuts , dried cranberries & almond flakes
some honey

 

Method:
1. Using a clean sterilized glass jar, add rolled oats, chia seeds and yoghurt.

2. Pour in milk till almost 3/4 full, then add in yogurt . Gently stir the mixture with a clean spoon to loosen the oats at the bottom of the jar.

3. Lastly add in fruits and nuts , dried cranberries , almond flakes and give a few stirs. Cover the jar and leave the mixture overnight in the fridge.

4. In the morning, before having your oats you can garnish with some dried cranberries , almond flakes , plus drizzle of honey (optional) to sweeten the taste .

 

Potato Masala

 

 

 

 食谱取自 : Rak's Kitchen

Potato Masala

材料 A ：
3粒 大型马玲薯
1粒 洋葱  ( 切碎 )
2汤匙 红萝卜碎
2条 青辣椒  ( 切碎 )
2汤匙 姜末
1/8茶匙 黄姜粉
3/4 ~ 1茶匙 盐

 

材料 B  ：

1 汤匙 油
3/4 茶匙 芥菜籽  （ biji sawi ）
1茶匙  Urad dal
2茶匙  Chana dal
5 粒 腰豆
1棵 咖喱叶

 

做法 ：

1．马玲薯洗净，切成4块。锅里煮滚水，放入马玲薯块，煮至熟 。去皮，压成泥 。 （我的做法 ：去皮，切小块。放入蒸炉里蒸至熟。）

2．锅里烧热1汤匙油， 加入材料B ，拌炒片刻。

3. 然后加入姜末 , 青辣椒 ，洋葱和红萝卜碎，拌炒片刻。加入1/4杯水和黄姜粉。

4．加入马玲薯泥，搅拌均匀，再拌炒2 ~ 3分钟 。

5．盛碟 . 即可配上tosai享用。

 

Recipe source : Rak's Kitchen

Potato Masala

Ingredients A :
3 big size potatoes
1 onion （ chopped ）
2 tbsp chopped carrot
2 green chillies （ chopped ）
1 tbsp chopped ginger
1/8 tsp turmeric powder
3/4 ~ 1 tsp ( adjust as per your taste )

 

Ingredients B ( to sauté ) :
1 tbsp oil
3/4 tsp mustard seeds
1 tsp  Urad dal
2 tsp Chana dal
5 pieces cashew nuts
1 sprig curry leaves

 

Method ：
1.Wash and cut each potato into 4 and pressure cook with 1/2 cup water for 3 whistles . Peel off the skin and mash it well . ( My method : Peel off the skin , cut into chunks and steamed until cooked ) .

2. Heat a pan with oil and sauté ingredients B in order . Let the cashews turn golden .

2. Add chopped ginger, green chilli , onion , carrot and  fry for a minute. Add 1/4 cup water and turmeric.

3. Add the mashed potatoes and mix well . Fry for 2-3 minutes, add oil if needed more.

4. Transfer to a serving bowl  and serve with tosai .

 

I am submitting this post to Asian Food Fest : Indian Subcontinent ~ May 2014, hosted by Chef and Sommelier .

                            

Coconut Chutney with Ginger

 

这是第三道，带姜味的chutney . 味道也不错哦！

食谱取自 ： Rak's Kitchen

Coconut Chutney with Ginger

材料 A ：
1/2 杯  嫩白椰丝
姜  1寸
4 ~ 5条 青辣椒
亚三膏少许
1 汤匙 Pottukadalai ( roasted gram dal )
水和盐适量

材料 B ( 炒香) ：

1 茶匙 油
1 茶匙 芥菜籽  （ biji sawi ）
1 茶匙  Urad dal
1 棵 咖喱叶


做法 ：
1．用搅拌机将材料A和少许水打至幼滑.
                    
2. 锅里烧热1茶匙油， 加入“炒香”材料，拌炒片刻。

3. 然后加入炒香的材料 B。即可配上idly或tosai 享用 。

Recipe source :  Rak's Kitchen

Coconut Chutney with Ginger

Ingredients A :
1/2 cup grated coconut
1 inch piece ginger
4 ~ 5 green chillies
1 small pinch tamarind
1 tbsp  Pottukadalai (roasted gram dal)
water and salt as needed


Ingredients B ( to sauté )  :
1 tsp coconut oil (  I used peanut cooking oil )
1 tsp mustard
1 tsp Urad dal
1 sprig curry leaves

 

Method :

1. Grind all the ingredients A into a smooth paste.

2. Heat woik with 1 tsp oil , saute all ingredients B .

3. Season with all  ingredients B . Mix well and serve with idly or tosai .

I am submitting this post to Asian Food Fest : Indian Subcontinent ~ May 2014, hosted by Chef and Sommelier.

 

                                

洋葱蕃茄沾酱 + Idly ~ Onion Tomato Chutney + Idly

 

 

 

由于还没学会做idly , 所以先用预拌粉做 。。哈哈。

Idly

 

材料：

1 包  Idly 预拌粉
                             

~ Idly 预拌粉  / Rice Idly mix ~

 

做法 ：

** 请参考包装纸的做法 **

                          
                                       ~ Idly 面糊  / Idly batter ~

 小贴士 ：

1．我用不锈钢的小碗 。将调好的面糊倒入小碗里，大概2分满就可以了。（图1 ）
              

~ 图1 /  picture 1 ~

2．如果不是用idly 的专用模 ， 蒸的时间请自己调整 。

 

Idly

Ingredients :
1 packet rice idly mix

 

Method :
** Please follow packet instruction **

 

Note :
1. I used these small stainless steel bowls to make idly . Pour the batter into the small bowl , about  1/4  full . ( Picture 1 )

2．If not using idly mould , please adjust the steaming time .

 

食谱取自 ：Rak's Kitchen

洋葱蕃茄沾酱

材料 A ：
1 粒 中型洋葱  （ 切小块 ）
1 粒 大蕃茄 （ 切小块 ）
1 汤匙  Kadalai paruppu / Channa dal
3 条 红辣椒
少许Asafoetida powder  ( 我没放 )
1 汤匙 嫩白椰丝
2 茶匙 油
水和盐适量

 

材料 B ( 炒香) ：

1 茶匙 油
1 茶匙 芥菜籽  （ biji sawi ）
1 茶匙  Urad dal
1 棵 咖喱叶

 

做法 ：
1．锅里烧热2茶匙油，爆香红辣椒和Kadalai paruppu / Channa dal 。盛起，备用。

2．在同一个锅里，加入洋葱块。炒至软，然后加入蕃茄。继续炒至软。

3．待（2）微冷后，倒入搅拌机里，加入盐，嫩白椰丝和少许水打至幼滑。
               

 

4.  锅里烧热1茶匙油， 加入“炒香”材料，拌炒片刻

5．然后加入炒香的材料 B。即可配上idly 或tosai 享用 。

 

Recipe source : Rak's Kitchen

Onion-tomato Chutney

Ingredients :

1 medium size onion ( cut into chunks )
1 large tomato ( cut into chunks )
1 tbsp Kadalai paruppu/Channa dal
3 red chillies
a pinch of Asafoetida powder  ( I omit it )
1 tbsp grated coconut
2 tsp oil
salt to taste
some water

 

Ingredients B ( To sauté ) :
1 tsp oil
3/4 tsp mustard seeds
1 tsp Urad dal
1 sprig curry leaves

 

Method
1. Heat a tsp of oil in a pan and fry the red chillies and channa dal until the dal turns golden brown colour 。Transfer to a plate and set aside

2. Fry the onion until transparent and add the tomato and fry till it turns soft.

3. Cool down and transfer to the mixer , add salt and coconut and grind everything together to a smooth paste. Add little water while grinding.

4. Heat wok with 1 tsp oil , sauté all ingredients B .

5. Transfer to the serving bowl and season with ingredients B. Mix well and serve with hot idly or tosai .

 

 I am submitting this post to Asian Food Fest : Indian Subcontinent ~ May 2014, hosted by Chef and Sommelier .