Malaysian Telur Bungkus (Egg Package)

Ingredients:

For Omlete:
1.Beaten eggs - 2 no's
2.Salt - to taste

For Gravy:

1.Minced Chicken - 100 gms ( You can also use Stir fry chicken pieces)
2.Finely chopped Mixed veggies - 1/2 cup ( mushroom,Bell Pepper,carrot)
3.Soy sauce - 1 tbsp
4.Crushed Garlic - 1 tsp (optional)
5.Crushed red pepper flakes - 1 tsp
6.Sliced Onions - 1/2
7.Tomato Sauce - 3tbsp
8.Chilli sauce - 1 tbsp
9.Salt - to taste

Preparation:

1.Heat oil in the pan, fry the onions till translucent and add the chicken pieces stir fry with mixed veggies.
3.After 5 mts add the crushed garlic,chilli flakes and all the sauces with salt.
4.Cook it in medium fire and close the lid to cook for 10 minutes.
5.The consistency should be like tomato sauce texture.Then only we can wrap the stuff inside the omlete or else it will comes outside the wrappings.
6.If you want to give a try without sauces, it will  also tastes nice like Soy chicken fry.
7.Make an omlete like in usual way and stuff 3 tbsp of  chicken gravy inside.
8.Try to fold it gently on all side like our handky.
9.Now the juicy and yummy telur bungkus is ready to serve.

Note:

Stuff  little amount of chicken  in the omlete, then only you can fold it easily.

Ivy Gourd Stir Fry

Ivy gourd stir fry is my new one, i haven't tried before after i came across http://umasculinaryworld.blogspot.com/. I thought to cook the Kovakkai (Ivy Gourd) stir fry and it came out very nice, its very easy recipe too.My hubby liked it much and he tried with curd (yoghurt) rice.Before start to cook, browsed about Ivy gourd came to know its very healthy veggie.

Ivy gourd (Coccinia indica) is a unique tropical plant that is a member of the family of Cucurbitaceae. It grows well in India and Thailand as well as in tropical areas such as Hawaii.

Ivy gourd has been classified as a medicinal herb in traditional Thai and ayurvedic medicine. The parts used in diabetes treatment are the leaves, but the primary use of ivy gourd is culinary, and it is considered a vegetable.

Ivy gourd contains beta-carotene, a major vitamin A precursor from plant sources. It is also considered a good source of protein and fiber.

Ingredients:

1.Sliced Ivy gourd - 200 gms

2.Chopped onions - 5 tbsp

3.Minced Garlic  - 3 pods

4.Red chilli powder - 1 tsp

5.Turmeric powder - a pinch

6.Canola oil - 1 tbsp

7.Curry leaves - few

8.Mustard seeds - 1 tsp

9.Salt - to taste

Preparation:

1.Heat oil in the pot, season the mustard seeds and then the curry leaves.

2.Now add the chopped onions and minced garlic, saute it for a while till the onions turns translucent and the garlic turns golden brown.

3.Its time to add the sliced ivy gourd, stir it well for 5 mts. add the chilli powder, turmeric powder and salt.

4.For this it may need bit much of oil to fry.Try to fry the veggie in medium fire and close the pot with the lid.

5.After 5 mts  add the little bit of water, dont add much ( becoz it should fry it in the oil itself).

6.Check the veggie turns tender then its time to serve it hot with plain rice and dhal.

7.We tried the Ivy gourd fry with Curd rice, it tastes yummy.

Oyster Mushroom Kuruma

Ingredients:

1.Sliced Oyster Mushroom - 1 punnet or 1 packet.
2.Sliced Onion - 1 big
3.Chopped Tomatoes - 2 no's
4.Sliced Green Chilllies - 1
5.Ginger Garlic paste - 3 tsp
6.Curry leaves - few
7.Red chilli powder - 2 tsp
8.Coriander powder - 3 tsp
9.Garam Masala - 1 tsp
10.Curry masala powder - 2 tsp
11.Turmeric powder - 2 tsp
12.Salt - to taste

Grind to paste:

Grated coconut - 1/2 cup with 2tsp fennel seeds

For Seasoning:

1.Canola Oil - 2 tbsp
2.Whole Spices - ( cloves - 3, cinnamon - 1",cardamom - 3 pods)

Preparation:

1.Grind to paste the coconut and fennel seeds.
2.Heat oil in a cooker and season the items under for seasoning.
3.Add Currry leaves,green chillies and onions. Saute it well till the onion turns translucent and then add the gingergarlic paste.
4.Fry till the ginger n garlic paste turns golden brown and then add the chopped tomatoes and salt.
5.Close the cooker with the lid for 5 minutes in slow fire, till the tomatoes cooked to mash.
6.Now its time to add all the powders with cooked tomatoes.Leave it to cook till the raw smell of the powders goes off.
7.Add the Oyster mushroom into the gravy and turn it gently for 2 minutes and close the lid to cook for 10 minutes in medium fire.( First add the stems of the mushrooms into the gravy while powders are cooking, becoz it will takes time to cook than the leaves).
8.Atlast add the coconut paste and leave it to cook in medium fire for 10 minutes.
9.Serve hot the Oyster Mushroom kuruma with rice, chapathi or with poori. We tried this kuruma with Plain Rice.