Massalavadei

.

This is the same scenario as the Fried Apple Pie. When I was busy preparing this kuih in the kitchen, you came in & ask what was I doing? After I told you that I was making a Massalavadei, you make a sulking face while telling me that you dont like it.

But then, again I've proven you wrong. After frying a few pieces, you end up eating most of them. All I did was to sit back & enjoy looking at you finishing the kuih you "dont" like!

Massalavadei
Source : Belle du Chef




Ingredients

1 cup of dhall, soaked overnight
1 yellow onion, chopped
2 red chillies, chopped
1 green chilli, chopped
3 sprigs curry leaves, chopped
1 tbsp anchovies granules stock
1 tbsp anise seeds, coarsely pounded
1 tsp salt (or to taste)

How To

1. Using the dry blender, blend the dhall leaving some un-blended.

2. Place all the dhall in a big bowl & combine it with all other ingredients.

3. Shape dhall mixture into small balls, slightly press it into a disc shape.




4. If the mixtures are too soft, add 1 - 2 tbsp cornflour to thicken it.

5. Prepare fryer or deep skillet at medium heat with oil.

6. Place the dhall dough into the hot oil.

7. Fry each on both sides until golden brown.

Egg Paratha Roll

Cooked this for breakfast yesterday. Got the recipe here while blog hopping. A simple yet nice recipe that is worth trying out. The best thing about his recipe is that, not a drop of oil is required - very, very healthy indeed. And the next best thing would be its impressive looks. At a glance, one would thought it as a very complicated dish when it's actually the opposite.

To those mummy who has ran out of ideas for a breakfast menu, here's the answer to your desperation :


Ingredients
5 pcs of frozen paratha (I used Kawan brand)

5 eggs

½ onion, chopped
2 red chillies, chopped

1 spring of spring onion – finely cut
300 ml fresh milk

Salt and pepper to taste

How To :

1. In a bowl beat the eggs with the rest of the ingredients . Mix well and set it aside.

2. Heat the non stick pan over medium heat & cook the parathas (without oil) until lightly brown on both sides. Remove and set it aside.

3. Using the same pan, pour 1/5 of the eggs mixture into the pan & place the cooked paratha on top of the omelet.

4. Let the egg set before turning it over to cook through.

5. Remove and roll up the paratha (like a Swiss Roll) when it's still hot.
6. Do the same to the other two parathas.

6. Cut the paratha about 3/4" thick and serve it with curry.

Savoury Pancake

What would you do if you have gravy leftovers such as curry, asam pedas or even lemak kuning. You just cant toss it away in the sink - knowing the hours spent in preparing them and knowing that the taste is so good still. Your family wouldnt even look at it anymore as all the nice things (chicken, beef or fish) are no longer there. One way to deal with it is to dip the plain bread in it. It's like killing two birds with one stone - first, you dont waste the food & second, you can spare the headache thinking of what to prepare for breakfast.

Well, today I'm gonna share with you guys another way to make those leftover curries a better use. It's my own, original recipe created in the midst of cracking my head in a quest for a healthy & delicious breakie for Marsya. Marsya loves those original Mat Saleh's pancakes but unfortunately I dont (due to the high level of "kampung" quality in me, I supposed).

So what I did the other day is a fusion of pancake & cekodok. It's the east meeting the west, it seems. Hahaha....I like the introduction done on this special lempeng of mine. Anyway, that's exactly what it is ......just a mere lempeng, with a touch of modernization.

Unfortunately, I dont really measure the ingredients used to make this special dish. It's more like a campak2 kindof recipe. But then, it's a very straight forward recipe and I'm sure you wont screwed it up. Just follow your heart & you'll be ok. Here's the recipe then :



Savoury Pancake

2 cups of flour
1 egg, beaten
2 tbsp dried prawns
1 big onion
1 red chilli, julienne
1 stalk of chive, cut into 1/2 cm length
Enough amount of water
Salt to taste


How To
1. Soak the dried prawns for about 10 mins. to soften them
2. Blend the soaked prawns & onion using the dry blender.
3. Mix all ingredient together, including the water.
4. The mixture should be slightly thinner than the pancake mixture.
5. Heat the non-stick frying pan.
6. Scoop out a ladle of the mixture onto the pan.
7. Do not use any oil - it's a healthy meal, remember !
8. Make sure you spread out the mixture for a thin layer of pancake.
9. Flip over to the other side once it's done.
10. That's it !

Happy trying.....it's worth it. Marsya loved them & knowing how high her standard is, you're gonna love it too, I'm sure !