BBRAeNEWS No.232 - BBRA's Cookery Delights.

Dear Residents,


BBRA's Cookery Delights.
(For the Botanical Housewives who loves cooking).




Murg Ambari Biryani
(Biryani with boneless chicken and a hint of sandalwood )

Serves : 4

Time required : 45 minutes
Ingredients
400 g boneless chicken , cubed
125 g ghee
5 g garam masala powder
60 g ginger - garlic paste
150 g curd
3 g white pepper powder
Salt to taste
10 g ginger , julienned
8 green chillies , slit lengthwise
15 g browned onions
400 g basmati rice, washed and soaked for 20 minutes
1 g cardamom - mace powder

70 ml cream
5 g mint leaves , chopped
Atta dough for sealing the lid
2 eggs , hard - boiled , shelled and sliced
1 teaspoon saffron ( dilute with 2 teaspoon warm milk )

For the banquet garni :

5 g sandalwood powder
5 g mace8 cardamom
5 g kebab chini powder
5 cm cinnamon

Method

Heat ghee in a pan and season with the whole garam masala , add ginger - garlic paste and sauté
for three minutes.
Add chicken and saute for three minutes .
Add curd , pepper powder , salt , ginger juliennes , green chillies and brown onions. Fry well and cook chicken until chicken is cooked.Bring plenty of water to boil a boil with the banquet of garni and salt. Add rice and cook till three- fourth done.

Remove banquet garni and drain out the water .

Put the pan with the chicken on low heat. Sprinkle cardamom - mace powder , cream and mint
leaves over. Arrange egg slices over it.
Cover with a layer of rice . Sprinkle saffron milk.
Cover the rice with a moist cloth or butter paper and seal the lid with atta dough.
Put the sealed pan on dum in a pre - heated oven or on a hot plate with live charcoal on top for 10 to 15 minutes.
Serve hot with raita.

Nutritional value of each serving - 896.1 kcal
Proteins : 42.7 g
Fat : 45.0 g
Carbohydrates : 89.1 g

BBRAeNEWS No.219 - BBRA's Cookery.

Dear Residents,

BBRA's Cookery for the week.

(For the Botanic housewives who loves delicious menu).

BBRAsearch
YOUR RIGHT TO KNO
CRISPY FISH FILLET

Crispy Fish Fillets

Serves : 4

Ingredient
1/2 cup dry breadcrumbs

1/2 cup ground or finely chopped almonds

1 egg , lightly beaten

1 tablespoon water

500 g ( 1 lb ) skinned and boned white fish fillets

Salt and freshly ground pepper

1/2 cup plain flour

125 g ( 4 oz ) butter

1/2 cup flaked almonds

1 tablespoon lemon juice

Method
Combine breadcrumbs and ground almonds in shallow dish.

Combine egg and water in separate dish and beat well with a fork.

Sprinkle fish lightly with salt and pepper. Coat in the flour, dip into the prepared egg mixture , then press into breadcrumb - almond mixture. , coating well.

Mix 30 g ( 1 oz ) of the butter in frying pan over high heat ; add fish. Cook, turning once and adding 30 g more butter, until the fish is tender, about 5 minutes.

Transfer to heated platter and keep warm.
Melt remaining butter and saute flaked almonds until golden; stir in lemon juice.Pour sauce over fish serve at once.

BBRAeNEWS No.213 - BBRA's Cookery.

Dear Residents,

BBRA's Cookery.
(For the Botanic Housewives who loves to delicious menu)

Today, BBRA brings you something Thai for those who loves Thai's food.


Thai Sweet & Sour Mango Curry ( Amba curry )

Serves : 4
Time required : 55 minutes

Ingredients
1 kg firm ripe mangoes
4 tablespoon ( 60 ml ) oil
1 teaspoon ( 5g ) mustard seeds
6 curry leaves
2 blades lemon grass
4 cm cinnamon5 cloves
8 spring onion, sliced
3 flakes ( 6 g ) garlic
5 g ginger
5 red chillies
25 ml vinegar
6 tablespoon ( 90 g ) sugar
2 tablespoon ( 30 g ) chilli powder
1 teaspoon ( 5g ) turmeric powder
2 tablespoon ( 30 g ) vegetable curry powder
250 ml coconut milkSalt to taste

Method
Peel mangoes and cut them into six pieces each.Heat 45 ml oil and season with mustard seeds. When they crackle, add curry leaves , lemon grass , cinnamon , cloves, spring onions, garlic , ginger and red chillies. Saute for five minutes.Add the mango pieces , vinegar , sugar , chilli powder and turmeric powder. Stir well. Add a little water. Mix well. Cover and simmer till the mango is done and dry. Keep aside.Heat the remaining oil in another pan and roast vegetable curry powder until brown.

Gradually add the coconut milk and stir well.
Add mango mixture and mix gently.
Add salt to taste.

Lower the heat and bring to a boil. Simmer till the gravy thickens.
Serve with rice.
Nutritional value of each serving - 707. 4 kcal
Fat : 43.1 g
Carbohydrates : 71.4 g

BBRAeNEWS No.202 - BBRA's Cookery.

Dear Residents,

Every Wednesday, BBRA will bring you some cookery delights. However, since this is a Ramadan month, BBRA will bring you something Halal for Muslim food fans in Bandar Botanic as well as those awaiting something unique in the food. Hope you like it.

Summer Green Bean Salad

Ingredients
3/4 pound green beans, stems pinched off
1 teaspoon finely chopped chives

1/4 teaspoon finely chopped fresh thyme

1 tablespoon minced shallots

2 tablespoons lemon juice

2 tablespoons heavy creamscant

1/4 teaspoon salttiny pinch of freshly ground pepper

1/3 cup olive oil1 teaspoon honey (optional)
a handful of frisee or little gem hearts
a handful of small cherry tomatoes, each cut in half

1/2 cup hazelnuts, smashed and toasted

Method
Start by making the dressing. Whisk together the chives, thyme, shallots, lemon juice, heavy cream, salt and pepper. Whisk in the olive oil with a fork, stirring until everything comes together. Taste and adjust for seasoning. Sometimes my lemon dressings have a puckery edge to them, and when that happens I just whisk in just a touch of honey to counterbalance the sour. Set aside.

In the meantime, bring two quarts of water to a boil. Salt generously and stir in the green beans. Cook for about 1 1/2 minutes. Just until the beans brighten up and soften a touch, I go a bit beyond "al dente" here for this salad. Quickly drain them and run under cold water to stop the cooking.

BBRAeNEWS No.189 - BBRA's Cookery.

Dear Residents,
BBRA's Cookery

(For the Botanic housewife who loves cooking)
How to make Honey Sesame Prawns


Honey Sesame Prawns
( Prawns with honey and sesame dressing served on a bed of Chinese Salad )
Serves : 4

Time required : 30 minutes

Ingredients

20 medium sized prawns , cleaned and deveined
Salt and pepper to taste
Juice of 2 lemons30 ml water
Cooking oil
A few drops of capsico sauce
100 ml honey
30 g jaggery , crumbled
10 g sesame seeds
2 tablespoon ( 30 g ) corn flour
100 g crispy noodles
200 g Chinese Salad

For the Chinese Salad :

50 g cabbage
50 g carrot
50 g spring onion
50 g radish
Salt and pepper to taste
2 tablespoon ( 30 ml ) oil
1 teaspoon ( 5 g ) chilli powder

Cut vegetables into juliennes and mix with seasoning.

Method

Shell the prawns , but retain the tail .
Marinate the prawns with salt , pepper , lemon juice, 50 ml oil and capsico sauce for 10 minutes.

Heat oil in a pan and saute the prawns lightly. Add 30 ml water and cook till done.

Add honey , jaggery , seasoning and sesame seeds.

Dissolve corn flour in a little water to a smooth paste and add to the pan.

Cook till done and the sauce thickens. Serve hot , garnished with grilled tomato , spring of parsley , accompanied by crispy noodles and Chinese salad .

Nutritional value of each serving : 625. 6 kcal
Proteins : 53. 0 g
Fat : 19. 5 g
Carbohydrates : 59. 2 g