CHICKEN RICE (KICAP) / NASI AYAM KICAP

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Trying to cook something NEW ? Today's MY Recipe will come in handy!  Can serve up to 6 pax for lunch or dinner. CLICK HERE TO LEARN THE RECIPE THROUGH VIDEO Ingredients White rice – 2 cups Chicken – 1 whole Onion – 1 Ginger – ½ Garlic & ginger paste – 2 tablespoons Cumin seed – 1 tablespoons Spring onions – 3 leaves Cili padi - 5 pcs Cinnamon – 1 Star anise – 2 Serai – 1 Sunflower oil – 3 tablespoons Sesame oil – 2 tablespoons Kicap pekat / dark soy sauce – 3 tablespoons Sos tiram – 3 tablespoons Kicap garam/soy sauce - 3 tablespoons Salt pati ayam - 1 Pressure cooker  Preparations Clean the chicken with salt and turmeric powder. You may marinate the chicken with some spices chili powder, salt, pepper Wash the White Rice and drain the water.  Prepare the condiments Method Heat the wok and pour sunflower oil. Add in   Cinnamon, Star anise, Ginger, Garlic & ginger paste, Onion, Cumin seed – 1 tablespoon, Cili padi and Serai. Let it cook with medium heat. Add c...
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PULICHA KEERAI KADAIYAL

 PULICHA KEERAI KADAIYAL with SARDINE🍲

 PULICHA KEERAI KADAIYAL RECIPE KNOWN AS GONGURA

Gongura / PULICHA KEERAI  is a plant, Roselle (Hibiscus sabdariffa), grown for its edible leaves in India. These leaves are used in south-central Indian cuisine to impart a tart flavor. Gongura comes in two varieties, green stemmed leaf and red-stemmed. The red-stemmed variety is sourer than the green stemmed variety. Gongura is a rich source of iron, vitamins, folic acid, and antioxidants essential for human nutrition.

Today we are going to witness Pulicha Keerai kadaiyal which is my family's favorite food. It also food to consume during the summer season as it cools down the body temperature and is advised not to consume much during the cold season. 

Ingredients

  • Pulicha Keerai (a bunch) / seikat 
  • 5 small chilies / cili padi
  • 3 small brinjals
  • 1 big red onion
  • 1 shallot
  • 2 green chilies
  • curry leaves
  • 1/2 teaspoon of fenugreek seed
  • 3 tablespoons of sardine/mackerel paste (canned/mackerel sardine)
  • 2 mackerel fish (canned)
  • Machine: Blender

Method
1 
Soak the desired Gongura / PULICHA KEERAI with salt and rinse well.  Then drain the water and put it aside.
 
2 
Fill a pot with water. Add 5 small chilies / cili padi and 3 small brinjals. Boil for 15 minutes in medium heat. Then drain the water.


3 
Blend Gongura / PULICHA KEERAI with  Blend it partially not too watery. Let it cool.

 
4 
Preheat a pan and pour a little oil, Add in Fenugreek seeds and stir well.
Tips: Fenugreek seeds are known as heat controllers in the body and good for the menstruation pain.



5 
Add 1 big red onion, 1 shallot, 2 green chilies, and curry leaves stir until onion turns light brown. 


6 
Add in Sardine/mackerel paste and bring to boil and add Sardine/mackerel fish.
Tips: You may substitute sardine with anchovies for a better taste or coconut milk.


 


7 
Finally, add in the blended Gongura / PULICHA KEERAI paste, stir well, add salt if needed. 


    

8 The Dish is ready to Serve !!



This recipe is for 5 pax. Enjoy with Friends and Family. Best served with rice and Fish sambal or Anchovy sambal.



Gongura Nutritional Value: The leaves contain around

Protein

3.3 grams

Fat

3.0 grams

Carbohydrate

9.2 grams

It is rich in phosphorus, iron, carotene, riboflavin, and vitamin C. The major fatty acid present in the Gongora seed oil is palmitic acid followed by stearic acid. The main unsaturated fatty acids found are linoleic acid and oleic acid.


10 Top Medicinal Uses & Health Benefits Of Gongura | Pulicha Keerai:

1. Reduces Cholesterol

2. Anti Spasmodic Properties

3. Anti Bacterial, Anti Fungal Properties

4. Improves Immunity

5. Prevents Anemia

6. For Skin & Hair

7. For Weight Loss

8. Lowers Blood Pressure

9.  For Digestive Health

10. Prevents Cancer


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