Mutton Biryani (Ooru style)

Biryani is made in many versions, differs from region to region. This version of mutton biryani taste exactly like the one you get in most of the down south tamil nadu hotels. It's main speciality is this biryani is made of seeraga samba rice (Jeera samba). The flavour is totally different from  the basmathi rice and it's main quality is you won't feel very heavy after having this biryani compared to our usual basmathi rice biryani. Most of the biryani will be accompanied with a curry but for this you don't have to prepare a separate curry.

Ingredients

300 gms Mutton
2 cups Seeraga samba rice
2 large Onions
1 Tomato
4 green chillies
1 1/2 tablespoon ginger garlic paste
Handfull of Pudina(Mint leaves)
1 tablespoon Yogurt
1 Bay leaf
1 Star anise
2 cardamom
1 teaspoon fennel seeds
Oil
Ghee (Unclarified butter)
Salt
For Masala 1
15-18 Shallots
Masala 2
5 Cloves
10-15 dry red chilllies
10 shallots
1 inch Cinnamon stick


Method

• Roughly slice the big onions and tomato.
• Marinate the mutton with a teaspoon of turmeric powder, chilly powder, ginger garlic paste and salt an hour before you prepare the biryani, refrigerate the marinated mutton  for an hour. This step is purely optional.
• Grind separately the shallots i.e masala 1.
• Grind into fine paste with the ingredients mentioned in the masala 2 column.
• In a heavy bottom pan or in a pressure cooker heat oil and a tablespoon of ghee and then add the cardamom, bay leaf,  fennel seeds, star anise.
• When the fennel seeds splutters add the chopped big onions and slitted green chilly.
• When the onions turns translucent add the ginger garlic paste and saute till the raw smell goes off.
• Now add the tomatoes and salt, when it turns gooey add both the masalas and saute till the raw smell goes off.
• Add the mint leaves and yogurt and mutton.
• Add two cups of water and pressure cook till the mutton is well cooked.
• ONLY AFTER THE MUTTON IS COOKED PERFECTLY YOU SHOULD ADD THE RICE.
• Now you can adjust the spice and salt, for extra spiciness add a tablespoon or less of red chilly powder.
• Add the washed rice and also sufficient water for the rice to get cooked.
• Pressure cooker whistles depends from one brand to another. You can cook like you regularly cook your white rice.
• When the biryani is ready stir well so the masalas will be well combined with the rice.

Note

• Periodically check whether your mutton is cooked
• If you are using a heavy bottom pan instead of cooker adjust the water accordingly and also continuously stir the rice to avoid burn in the bottom of your vessel.
• You can adjust the spice level by adding extra red chilly powder or by adding extra dry red chilly to your masala.

Chettinad Prawn Masala

This is a proper south Indian Prawn masala. This masala is very flavourful and lot of spices are added to this masala.

Ingredients
500 gms Prawn
1 cup shallots
2 Big Tomatoes
10-12 Curry leaves
1 teaspoon Ginger garlic paste
1 teaspoon Coriander powder
1/2 teaspoon turmeric powder
1 teaspoon Mustard seeds
Coriander leaves for garnishing
Oil and salt
For Masala
8-10 Dry red Chilly
1 teaspoon Coriander seeds
6-8 Black Pepper corns
1 teaspoon Cumin seeds
1 teaspoon fennel seeds
2 Cardamom
1/4 inch Cinnamon
10-12 Curry leaves
1/2 cup grated coconut

Method

• Devein the prawn and keep it aside.
• Heat a pan and dry roast all ingredients under the masala list except the coconut.
• When all the ingredients turns light brown in colour turn off the flame and add the coconut and mix.
• Allow it to dry and grind it into a fine paste.
• Chop the shallots and tomatoes. 
• In a heavy bottom add oil (I used Gingelly oil) and mustard seeds, when it splutters add the shallots and curry leaves.
• When the shallots turn golden colour add the ginger garlic paste, add the tomatoes when the raw smells goes off from the ginger garlic paste.
• Add the coriander, turmeric and the masala paste when the tomatoes start turn gooey.
• Add water and salt. Allow it to cook till the raw smell goes off.(it takes approx 10-15 mins)
• Add the prawn when the masala is ready, turn the flame to low and allow it cook for about 10 mins.
• Garnish with coriander leaves and serve hot with Rice or any type of Roti.

Note

• If you feel there is lot of masala paste then first add a 3/4 of the grind paste and if required add the remaining, you can refrigerate and use it for any other curry.
• Adjust the spice level according to your taste, if you want more spiciness then add a tablespoon of red chilly powder.

Thai Chicken Balls

This is a great easy yummy recipe. If you have excess chicken or minced chicken, here is a very easy and tasty starter for your family. This doesn't require much time. It is just you have to mix and place in the oven. You may have a doubt that the chicken balls will turn tight and rough but that is not the case. You get a tasty and soft chicken balls.

Ingredients
250 grams minced Chicken
30 ml Oyster sauce
2 cloves garlic minced
1 tablespoon self raising flour
1/4 cup chopped coriander leaves
70 ml coconut milk
1 tablespoon fish sauce
1 tablespoon oil
Pinch of salt

Method

• Preheat oven to 200°C.
• Grease the large muffin pan or spread a baking sheet on a flat tray.
• Drain the excess water from the minced chicken.
• Mix all the above ingredients(not in any order).
• Place rounded tablespoon of mixture into prepared pans or just take a small amount of mixture and place it in the pan.
• Bake for about 15-20 mins or until cooked.
• Minced Chicken balls is ready to be served with sweet chilly sauce or any sauce of your wish.

Note

• If you are unable to find minced chicken at your place, you can just grind the chicken flesh in a food processor and prepare.
• If you feel you are not getting a proper ball shape with the spoon then you can do it with your hand (My preferred way is by preparing without the spoon).
• If you feel the mixture is bit watery add 1/2 tablespoon of self raising flour.
• You will get 25-30 small chicken balls from this amount of ingredients.

Mutton Kola urundai (Minced Mutton Balls)

This is best for starters and if you find excessive mutton balls, you can prepare a normal gravy and add these balls. It tastes yummy. Ingredients are simple and the method too.

Ingredients

100 grams minced Boneless Mutton

1 tablespoon roasted split chick peas (pottukadalai)

4-6 Dry red chilly

1 teaspoon fennel powder

Small piece of Ginger

3-4 Garlic cloves

1 tablespoon Grated Coconut

1/2 teaspoon Turmeric powder

4 Shallots

1 clove

1 Egg (optional)

2 Cashews (optional)

Curry leaves

Coriander leaves

Salt

Oil for frying

Method

• Wash the minced mutton once and grain water completely.
• In a food processor grind roasted chick peas, dry red chilly, ginger, garlic, coconut, shallots, clove, cashew without adding water. If you feel difficult to grind just sprinkle some water and grind.
• Then add the minced mutton and grind well without adding water.
• Add turmeric powder, salt, fennel powder, egg, chopped curry leaves and coriander leaves and mix well.
• In a pan, add oil and heat in medium flame. Make small balls from the mixture and fry till it turns golden brown. This may take 3-5 minutes.

Note

• Egg and cashews are purely optional, generally when i prepare this kola urundai i won't add these two, but in general it has been used.
• Grinding the mixture without adding water is preferred.
• If you have a feel that it may smell and taste raw, no worries..... definitely it won't smell or taste raw. 
• Adjust chilly according to taste.

Prawn Szechuan Fried Rice

Szechuan is a part of Chinese cuisine and it is originated from the Sichuan province in Southwesteren China. They cook with their unique sichuan pepper, and very liberally they use garlic to all dishes. My Prawn Szechuan fried rice is kind of Indo-Chinese, and definitely easy to make. In all supermarket Szechuan sauce is available but i myself prepare my sauce, which is very easy to make and if it is well stored, it will last for more than a month.

Generally all the saute process is done separately and Rice is cooked separately, but i felt cooking together in cooker is much easier and flavorful than mixing it.

Ingredients
3 cups Basmati Rice (Any rice of your choice)
2 Onions
4 Cloves Garlic (If it is smaller cloves then it is 8 cloves)
1 inch Ginger
1/2 - 1 cup Shrimps (Prawns)
5 tablespoon chopped Spring Onions
1 Green Bell Pepper / Capsicum
6-8 Dry Red Chilly
3-5 Eggs
1 tablespoon Chilly Sauce
2 tablespoon light Soy sauce
1 tablespoon Tomato sauce
1 tablespoon worcestershire sauce (optional)
Oil
Salt and pepper

For Szechuan sauce
10-12 Dry red chilly (soaked in warm water)
1 inch Ginger
6 large cloves Garlic

Method

• Finely grind the ingredients under Szechuan sauce, Finely cut onions into long stripes, cut capsicum in the same way.
• Devein and clean the Prawns. finely chop the ginger and garlic. Scramble the eggs.
• In a heavy bottom pan or in a Pressure Cooker add 4-5 tablespoon of oil and when the oil is heated add the chopped ginger garlic and also dry red chilly. 
• Add the Onions and saute for 2 mins, then add 2 tablespoon  Szechuan sauce and saute for 2-3 mins, then add Capsicum and shrimps and saute well. Add all the sauces, salt and a tablespoon of black pepper powder.
• Add 5 cups of water or water according to the rice and allow it boil for a min and then add the washed rice.
• Pressure cook for about 10-15 mins (depends according to the pressure cooker) and when the rice is cooked perfect, mix well and then add the chopped spring onions and scrambled eggs.
• Prawn Szechuan is ready  to be served.

Note 

• The dry chilly and the Szechuan sauce is according to the taste, if you like to have with mild spicy then reduce the quantity of chilies.
• If you want a very nice shrimp flavor then you can add upto 1 cup of it otherwise 1/2 cup is sufficient.
• You can also prepare the way you prepare for fried rice.
• If you are boiling rice separately and saute the shrimps separatly, saute the rice in the pan for 2-5 mins when you mix with shrimps, this requires additional oil. 
• If you do not have light Soy sauce, then add only 1 tablespoon of Dark Soy sauce.

Chicken 65 / Chicken lollipop

This is all time fav for everyone in this world who loves Chicken. I always use to wonder what is the difference between the Chicken 65 and Chicken lollipop, according to my guess, it is boneless and lollipop is  Chicken drumlets, but the mixture for frying is all the same. I don't prefer the ready made mix for Chicken 65, i really don't get the flavor i want. Here is a simple Chicken fry masala, it will be exactly the one you have in restaurant.

Ingredients
6-8 Chicken Drumlets
1 tablespoon Red chili powder
3/4 tablepoon Ginger garlic paste
1 teaspoon fennel powder
1 pinch Ajinomoto
1 1/2 teaspoon yogurt
Salt
Oil for frying
Method

• Clean Chicken and add all the above ingredients and allow it to marinate for 10 mins in freezer.
• Heat sufficient oil in a frying pan and fry the marinated chicken.
• Serve hot with sliced lemon and onion.

Note

• The more you allow it to marinate, the best taste you get, if you are marinating the Chicken for more than 15 mins do not keep in freezer, you can refrigerate it.
• Instead of ajinomoto you can add 1 teaspoon of sugar
• If it is BONELESS chicken, add 1/2 beaten egg for 1/4 kg of Chicken. (This makes your chicken soft)

Kadai Chicken Masala

One of my simple and all time fav recipe, this isn't the restaurant type, but quite delicious, main speciality is you can prepare this for any roti, rice or for the regular meals also. If you have kadai masala before hand, your work becomes much easier, even if you don't have no worries, you can prepare one if you don't prefer the one which is available in shops.

Ingredients
1/4 kg Chicken
1 Onion
1/2 Tomato
1 Capsicum
10-15 Dry red chili
1/2 teaspoon ginger garlic paste(optional)
1 teaspoon chili powder
1/4 teaspoon turmeric powder 
1 tablespoon Kadai masala powder
Handful Curry leaves
3 tablespoon Coconut oil
Salt

For kadai masala powder
10 Dry red chili
2 tablespoon Coriander seeds
1 tablespoon cumin 
1 tablespoon fennel
1 small piece dry ginger
2 inch cinnamon
4 cloves
Dry roast the above ingredients seperately in a pan, allow it to cool and then grind into fine powder.


Method

• Slice onion and tomato, cut the capsicum in cubical shape.
• In a pan add ordinary cooking oil or coconut oil, saute the onion and dry red chilies.
• When it turns golden brown add ginger garlic paste, fry till the raw smell goes off.
• Add tomatoes and capsicum, just saute for a min and add kadai masala powder, chili powder and turmeric powder and salt.
• To this masala add the chicken pieces and fry till it turns white color, then add little water and allow it to cook, when it is cooked, take a seperate pan, add the coconut oil and fry the curry leaves.
• Pour this tempering to the masala and cook for 2 mins for the masala to absorb the oil.

Note

• Adjust the spice level according to your taste, as we are adding dry red chilies, spice level differ accordingly.
• Kadai masala is available in all Indian shops, i mostly prefer that.

Sunday Spl Chicken Curry

This is my mom's recipe. This is very very simple but tasty gravy, we always try to keep the cooking time short in Sundays so that we can have more time in the weekend, this is very time saving and if you keep the onions ready the day before you prepare, it becomes more simple. I won't have any other special side dish with this gravy, just one egg and onion-cucumber raitha will do.

Ingredients
1/2 kg Chicken
2 cups chopped Shallots
3/4 cup chopped Tomatoes
2 Slit Green chillies
1 1/2 tablespoon Ginger garlic paste
1 tablespoon Chicken masala powder (Optional)
1 tablespoon Chili powder
1 tablespoon Coriander powder
1/2 teaspoon Turmeric powder
1/2 cup coconut milk(optional)
1 Bay leaf
2 Cloves
2 Cardamon
2 inch Cinnamon 
Handful Curry leaves
Coriander leaves
Oil and Salt

Method

• Clean chicken, In a deep bottom pan, add chopped onions, tomatoes, ginger garlic paste, chicken powder, coriander, chili, turmeric powder, salt and 2 cups of water.
• Let it boil for some mins, wait until chicken and onions are well cooked(may take 15 mins), Stir occasionally.
• When all ingredients are well cooked, add the coconut milk.
• In a separate pan, add oil, bay leaf, cloves, cinnamon, cardamon. When it splutters, add the curry leaves and pour this tempering to the gravy. Let it boil for a couple of mins.
• Garnish with Coriander leaves, slit green chilies and Serve hot.

Note

• If you do not have shallots at home, you can use onions but definitely the taste differs.
• When you are adding onions in the pan, no need to add oil, oil is required only in tempering.
• When it is boiling you can finish your rest of the work.:p

Chicken Dry Roast (spicy)

This is very simple Chicken recipe, last weekend i was very confused with what to cook with chicken, just browsed and got some recipes and made some corrections, this recipe is really easy, saves your time.

Ingredients
1/4 kg Chicken
1 teaspoon light Soy sauce
1 teaspoon Chilly sauce
A pinch of ajinomoto (Optional)
1 teaspoon Ginger garlic paste
1 Tablespoon chilly powder
1/2 teaspoon Pepper powder
1/4 teaspoon Cinnamon Powder
1/4 teaspoon Cloves powder
A pinch red food color
Salt and oil
Coriander leaves for garnish

Method

• Heat 2 tablespoon of oil in a pan and saute the chicken till the color changes.
• Then add ginger garlic paste and saute till the raw smell goes off.
• Turn the heat to low and add both sauces, chilly powder, ajinomoto, cinnamon and cloves powder and salt.
• No need to add water, if you feel the chicken is too dry, add 2 tablespoon of oil or you can add 1/4 cup of water.
• In a tablespoon of water mix the food color and add it to the Chicken.
• When the Chicken is well cooked, and all the water is evaporated add pepper powder and saute for a min.
• Garnish with Coriander leaves and serve hot.

Chicken Gravy (For parotta)

This is restaurant style gravy, mainly for parotta, can be used for rice and chappathi, but best side dish for parotta. Very simple and delicious too.

Ingredients
1kg Chicken
1 Onion
2 Tomatoes
3 Cardamon
3 Cloves
5 inch Cinnamon
1 Star anise
1 Bay leaf
1/2 teaspoon fennel seeds
8-10 Curry leaves
Sesame Oil
Salt 
Red food color(optional)
Coriander leaves

1st Masala
1 tablespoon Coriander seeds
1 tablespoon Cumin seeds
8-10 Red Chilies
1/2 teaspoon Pepper
4 inch Ginger
6 Cloves Garlic
10-15 Curry leaves
1/2 Onion

2nd Masala
1/4 cup coconut
6 Cashews
1/2 teaspoon poppy seeds(optional)
1 1/2 tablespoon fennel seeds
2 Cardamon

Method

• Chop the onions and tomatoes and keep it aside.
• Grind the 1st masala into fine paste, for the 2nd paste soak the cashew in water for 15 mins(if possible) and then grind into paste.
• Heat Sesame oil in a pan and saute onions and then the tomatoes.
• After it becomes gooey, add the 1st masala and fry until the raw smell goes off, it may take 10-12 mins.
• Then add the Chicken and saute for couple of mins and add 3 cups of water and salt, allow the chicken to cook.
• Keep it in low flame when the chicken is cooked,  add the 2nd masala and allow it to cook for 10 mins.
• Add red food coloring in 2 tablespoon of water and pour this into the gravy.
• Once the raw smell goes off, heat sesame oil in a small pan and add 1/2 teaspoon fennel seeds, cardamon, cloves, cinnamon, star anise, bay leaf and curry leaves and pour this tempering to the gravy.
• Garnish with Coriander leaves.

Note

• If you do not have sesame oil, you can use the regular oil which you use for cooking.
• If the gravy is less spicy, you can add 2-3 chopped green chilies at the time you pour your tempering.
• Try to prepare this dish 3 or 4 hrs before hand, the taste will be very much better than preparing and having immediately.
• If you are not using food color, then add turmeric powder.
• Instead of Chicken, you can add Paneer.

Mutton Soup (Aattu yelumbu soup)

This Mutton soup is very simple to cook and also you will feel very refreshing after having this soup.

Ingredients
250g Mutton Bones (with a bit of meat)
1 cup Shallots
1/2 cup tomatoes
1 tablespoon ginger garlic paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon pepper powder
8-10 Curry leaves
1 tablespoon fennel powder
Coriander leaves for garnishing
oil and salt 

Method

• In a pressure cooker or deep bottom pan, add mutton, chopped shallots, chopped tomatoes, ginger garlic paste, cumin powder, coriander powder, curry leaves, salt and sufficient water.
• Pressure cook for 15-20 mins( if it is ordinary pan, it may take more time).
• In a separate pan, add 2 tablespoon oil and when it is heated add the fennel  powder and also curry leaves, pour this tempering into the soup and add pepper powder and garnish with coriander leaves.

Note

• Cooking time may vary according to the meat, this is the average time.
• Instead of pepper, you can add chili powder, which should be cooked with meat.

Chicken Masala

Chicken masala has lots of version, this is a simple one, and if you have very less time, this will be the better option. This masala can be used as a side dish for chapati or any bread. I had with white rice. Boneless chicken won't taste good, try to get the regular one. I'm sure you will enjoy this simple recipe.

Ingredients
250 grams Chicken
1/2 cup Shallots
1 big Tomato
1 tablespoon Ginger Garlic paste
1 teaspoon Fennel powder
1 tablespoon Chili powder
1 tablespoon Coriander powder
1/2 teaspoon Turmeric powder
1 teaspoon yogurt
1 tablespoon Coconut paste
1 inch Cinnamon
1 Cardamon
1 Clove
6-8 Curry leaves
Coriander leaves for garnishing
1 Green chili
Oil and Salt

Method

• Clean chicken and marinate with 1/2 tablespoon ginger garlic paste, yogurt, fennel, chili, coriander, turmeric powder, salt. Keep it in refrigerator for at least 15 mins.
• Finely chop shallots, tomato. Heat 1 tablespoon oil in a pan and saute the shallots till it turns transparent, then add the remaining ginger garlic paste and fry till the raw smell goes off.
• Add chopped tomatoes and saute for a min, then add the marinated chicken and fry for 3-5 mins and add water as required. ( If you want a dry masala, keep the flame in low and add just 1/4 cup of water)
• If it is a gravy, add sufficient water and allow it to cook. Add the coconut paste and cook for a min.
• In a separate small pan, add 3 tablespoon of oil , add the cinnamon, cardamon, clove, when it splutters, add the curry leaves and pour the tempering in your masala.
• Stir well and garnish with coriander leaves and green chili cut into half.
• Serve hot

Note

• The more shallots you add, the more taste you get.
• If you do not have the coconut paste, no prob at all. You can skip it.
• Powder the fennel seeds and store it in a Air tight container, so that you can use in most of the non-veg dishes.
• If you do not have the time to marinate the Chicken, then add all the powder, yogurt and salt after you saute the tomatoes.

Mutton Biryani

Here comes my fav mutton biryani:):). It is very special for me, because my family loves my mutton biryani so much. It is very simple and very very delicious. Most important for this recipe is that the choice of the mutton, always try to get the tender one and also the fresh one. Easy to cook and very tasty. Served with onion raitha or any curry (which shouldn't be much strong as it may dominates the biryani flavour).
If you are the beginner, trust me this is gonna be the easiest biryani recipe for you.

Ingredients
250gm Boneless Mutton
2 cups basmati rice
2 large Onions
1 large tomato
6-8 green chili
1 tablespoon ginger garlic paste
1 teaspoon red chili powder
1 teaspoon fennel powder
1/2 cup mint leaves
1 tablespoon yogurt
2 inch cinnamon
2 cardamon
3 cloves 
1 star anise
Salt
Oil and ghee

Method

• Clean mutton, cut onions into strips, chop tomatoes, cut green chilies into halves.
• In a heavy bottom pan or in pressure cooker add 5 tablespoon of oil and 2 tablespoon of ghee.
• When the oil is hot, add cinnamon, cardamon, cloves and star anise. When it splutters add the onions and green chilies.
• When the onions turn golden brown, add ginger garlic paste and fry till the raw smell goes off.
• Add tomatoes and saute for a min, then add mint leaves, yogurt, mutton, salt, fennel powder, red chili powder and salt.
• Saute for 3-5 mins. Then add 4 cups of water and close the lid, if it is pressure cooker leave it for 2-3 whistles.
• When you feel the mutton is well cooked, you can add the basmati rice and pressure cook for 1 whistle or accordingly.
• When the basmati rice is cooked well, stir once (so that the masala is spread evenly) and serve hot.

Note

• You can adjust the spicy level, it you don't like the rice much spicy, you can reduce the number of green chili.
• If you are totally away from ghee, then no prob you can prepare only with oil.
• Some mutton may take more time to cook so it make take more than 3 whistles.
• If it is taking more time to cook the mutton, it may absorb the water and it won't be sufficient for the basmati rice to cook, so add extra 1 cup of water.
• Fennel powder is nothing but just grind the fennel seeds with the help of your food processor.  

Chicken Manchurian

Chicken Manchurian seems to be very tough, but it isn't. My chicken Manchurian recipe is kind of Indo-Chinese style. It goes best with Fried rice or any bread of your choice. It is a good starter when it is cooked dry.

Ingredients
1/4 kg Boneless Chicken (Cut into small pieces)
1 Onion 
1 Capsicum
1 tablespoon finely chopped Ginger
1 tablespoon finely chopped Garlic
1 tablespoon light soy sauce
1 tablespoon chili sauce
2 pinches of Ajinomoto (optional)
Salt as required
1 tablespoon Chili powder
1 teaspoon soy flour
1/2 cup spring onions (finely chopped)
1 cup water or chicken stock
Oil

For Marinade
1/4 cup all purpose flour or  maida
2 tablespoon corn flour
1 teaspoon ginger garlic paste
1 Egg white
1/2 teaspoon chili powder
1 teaspoon light soy sauce
1 teaspoon chili sauce

Method

• Marinade all chicken pieces with the ingredients under marinade and keep it aside for at least 15 mins - 45 mins.
• After few mins deep fry the marinaded chicken pieces.
• In a deep sauce pan, add 2 tablespoon of oil, finely chopped ginger garlic and saute for 30 secs.
• Cut onions and capsicum in cubical shape and add these in the pan.
• Saute for 2 mins, you don't have to cook until golden brown.
• Add soy and chili sauce, chili powder, ajinomoto and salt as required.
• Add the chicken stock or water and allow it to boil.
• When the gravy starts boiling add the fried chicken.
•  Add 2 tablespoon of water with 1 teaspoon of soy flour, mix well and add to the gravy, allow it to cook for 3 mins, now the gravy gets  thick consistency.
• Garnish with spring onions and  Serve hot.

Note

• If you don't have chicken stock, you can use water but if you add chicken stock, the gravy will taste too good.
• Ajinomoto is optional, if you don't like to add it, instead of ajinomoto you can add 1 teaspoon of sugar.
• If the gravy isn't much spicy, you can add white pepper powder.
• If you want this dish as a starter (dry), you can follow the same recipe and avoid water and soy water mix.