Falooda

Ingredients

• 60 g(⅓ cup) basil seeds (takmania)*
• 60 gfalooda sev noodles*, broken into 8cm lengths
• 250 ml(1 cup) rose syrup (rooh afzah)*, or to taste, plus extra, to serve
• 8scoops vanilla ice-cream or kulfi*
• 500 ml(2 cups) cold milk
• 4basil sprigs, to serve

Instructions

Soaking time 2 hours

Place basil seeds in a bowl and cover well with water. Soak for 2 hours, then strain through a fine sieve or muslin-lined bowl.

Meanwhile, cook noodles in a small saucepan of boiling water for 3 minutes or until tender. Drain, refresh, then drain again.

Divide noodles among serving glasses. Evenly spoon over rose syrup, then reserved basil seeds. Place 2 scoops of ice-cream in each glass and pour over milk. Drizzle over extra rose syrup, then top with a basil sprig and serve immediately.

Note
• Basil seeds (takmania), falooda sev noodles and rose syrup (rooh afzah) are from Indian and Middle Eastern food shops.

• Kulfi is a type of ice-cream made from sweetened, evaporated milk. You can make your own or use regular ice-cream.

Tamarind Chicken Curry

Ingredients

• 4 tbsp / 2 fl oz cooking oil
• 8 pieces of Chicken, each about 7.5 x 5 cm (3 x 2) inch
• 500ml / 16 fl oz / 2 cups coconut cream (santan pekat)
• 4 tbsp / 2 fl ozTamarind juice (assam juice) - mix tamarind pulp with hot water, strain
• 1 lemongrass (serai), bruised
• 500g / 1 pounded pineapple - peeled, cored and cut into small chunks
• 2 handfuls of laksa leaves or Vietnamese mint (daun kesum)
• Salt to taste
• Sugar to taste
• Spice Paste Ingredients: to be finely grounded
• 10 shallots (red onion), peeled
• 4 garlic cloves, peeled
• 2 lemongrass (serai), sliced
• 2 cm / 1 inch turmeric (kunyit), knobbed, peeled
• 2 cm / 1 inch ginger, peeled and sliced
• 4 Kaffir lime leaves (Makrut, daun limau purut), central stems removed
• 2 tsp roasted shrimp paste (belacan)
• 5 tbsp / 2 1/2 fl oz, ready-made chili paste (cili Boh)
• Handful laksa leaves or Vietnamese Mint (Daun Kesum)
• 1 tbsp / 1/2 oz coriander powder (serbuk ketumbar)
• 1 cup water
• 
  
• Method
• Heat oil in a deep pan or pot. Sauté the blended Spice Paste over medium heat for 15 minutes, or until fragrant and oil starts surfacing.
• Add in chicken and pineapple and render for another few minutes.
• Add in laksa leaves and lemongrass, and stir well. Cook and stir regularly for 5 minutes.
• Add tamarind juice and coconut cream and kaffir lime leaves.
• Add water to prevent the chicken pieces from sticking to the pan or pot, if necessary, and cook till tender.
• Sugar and salt to taste. Serve.

Baked Chicken Chimichangas

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa


Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

Cream puffs

1 8 ounce cream cheese (softened), 
1 box instant vanilla pudding 
1 cup heavy cream 
1 cup milk.

Mix cream cheese in bowl with electric mixer until smooth, light and creamy. Add pudding mix and milk and mix on low until incorporated and then mix on med until thickened. Enjoy ladies. These are actually my cream puffs shown.

Donut:
1 cup water
1/2 cup butter
1 cups flour
1/4 teaspoon salt
1/2 teaspoon sugar
4 eggs

Over medium heat melt butter in water. Bring to a boil and remove from heat. Immediately add flour salt and sugar whip in with a wooden spoon. Add one egg at a time to incorporate well into dough. Drop by cookie scoop onto parchment paper on baking sheet. Bake at 425 degrees for 20 to 25 min. Cool on wire rack then fill with the custard mixture I posted earlier and dust with powdered sugar. Enjoy!!!!!

Spinach Raita

Spinach raita is a refreshing yogurt based dish, made with spiced spinach and yogurt. By adjusting it’s thickness, spinach raita can also be used as a sandwich spread or as a dip for fresh veggies. Spinach raita tastes delicious any way you serve.

This recipe will serve 4.

Ingredients:

• 2 cups chopped spinach
• 1 teaspoon oil
• 1/2 teaspoon cumin seeds (jeera)
• Pinch of asafetida (hing)
• 2 whole red chili
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• 1 1/2 cup yogurt

Method:

1. Heat the oil in a saucepan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
2. Add the asafetida and cumin seeds. After the cumin seeds crack, add red chilies stir-fry for few seconds.
3. Add spinach, salt and black pepper and stir-fry, making sure to press the spinach down so most of the water can evaporate, still leaving spinach moist.
4. After the spinach cools off, mix it well into the yogurt.
5. Add milk to the raita about half a cup adjust to the desire consistency.
6. For best result serve chill.

Tips:
Frozen chopped spinach can be used instead of fresh spinach.

Variations:

1. Spinach raita also can be served as a spread with bread or crackers keep the consistency thick do not need to add any milk.
2. To serve as a dip add about ¼ cup of milk but keep thicker then raita.

Serving suggestion:Serve over plain rice or as a side dish with any meal.