MSS Organic Farms

Prawn Sambal using Palm sugar  Ingredients A. 1 kg Prawns B. Blended 1 C dried chilies 1 medium size brown onion 5 garlic 5 candlenuts 2 thumb size Belacan / shrimp paste / terasi c 1 thumb size Tamarind paste 2-3 tbsp water D. Seasonings 46 g "coconut sugar or palm sugar" - grated, crushed or shaved 1 tbsp sugar 1/2 tsp (or to taste) chicken seasoning powder Steps Prep all the ingredients. Clean the prawn but leave the shells on. Soak tamarind paste in 2-3 tbsp of hot water. Then use your finger to mash until it 'dissolves' and you have a light brown thick juice or sauce. Keep aside. Soak and soften cut dried chillies in hot water. Blend softened dried chillies with the rest of the ingredients in B. Cooking the prawn sambal - Heat 1/3 cup of cooking oil in a wok or big deep pan. Add B (blended ingredients, cook and stir for 5 minutes over high heat until the paste is separated from the oil. Stir in C and then add A (the

Rice cake peanut sauces and curries Ingredients 3 tablespoons oil 2 bay leaves 500 gram beef, choose cut for stew. And cut into bite size 20 stink bean (optional) 2 liter thin coconut milk (or 5 cup water and 1 can of thick coconut milk) 2 tablespoons fish sauce 2 tablespoons "palm sugar" Pinch salt 4-5 boiled eggs (optional) Spices (ground) 4 cloves garlic 10 red cayenne chillies 25 gram dried shrimp, soak in boilling water to soften 2 inch galangal Steps Heat oil in a pot and sauté spice paste and bay leaves until fragrant. Add beef and cook until no longer pink. Add chayotte, snake beans, and stink beans. Cook until vegetables start to wilt. Add coconut milk, fish sauce, and palm sugar. Bring to a boil. Reduce heat and cook until the meat is tender. You can add more boiling water if the liquid reduces, try to keep the liquid to 2 liter. Add more palm sugar and salt to suit your taste. Turn off heat. MSS Organic Fa

Milk Monster Cookies using palm sugar INGREDIENTS 1 c peanut butter, natural made with just peanuts* 1/2- 2/3 c maple syrup, or coconut palm sugar* 2 large eggs 2 TBSP coconut oil, melted 1 c rolled oats 1/2 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt 2 TBSP ground flax seed 2 TBSP brewers yeast, optional see notes (Mommy Knows Best Brewer's Yeast) 1/4-1/2 c chocolate candies* (Little Secrets for dairy free) 1/4 c chocolate chips (Enjoy Life Dark Chocolate Chips) 1/3 c raisins INSTRUCTIONS If making these cookies with maple syrup the dough will need to be chilled for 30 minutes before baking. Preheat oven to 350F. In a large bowl mix together peanut butter, maple syrup/coconut palm sugar, eggs, and coconut oil with a hand-mixer or whisk. Using a food processor grind 1/2 cup of oats to a course to fine oat flour texture and sprinkle over wet mixture. For the other half a cup of oats use whole or pulse to chop only 10-15 seconds. Ad

Chocolate dipped biscotti using palm sugar INGREDIENTS 6 tbsp unsalted butter, room temperature 1/2 cup coconut "palm sugar"(or granulated sugar) 2 tsp vanilla extract 1/2 tsp almond extract 2 eggs 2 cups all-purpose flour, sifted 1 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp nutmeg 6 oz baking chocolate, chopped sprinkles, for decorating INSTRUCTIONS Preheat oven to 350 F and line a large baking sheet with parchment paper or a silicone baking mat. In the bowl of a stand mixer or using a handheld mixer, cream the butter and sugar together until smooth. Add the extracts and eggs (one by one) to the mixture and beat until combined. In a separate bowl, whisk together the flour, baking powder, salt and nutmeg. Slowly add the dry ingredients to the wet, mixing on low until thoroughly combined. Do not overmix! With floured hands, divide the dough into 2 sections and shape into 2 logs side by side, 9″ long by 2″ wide. Smooth the logs w

 Prawns Red Curry using palmsugar Ingredients  2 people 250 grams prawns or shrimp 1 cup water / coconut water 1 cup thick coconut milk 2 medium onions fine paste 1 small onion small onion cut in four pieces and get petals 1 tbsp Ginger Garlic Paste 1/2 tbsp crushed peanuts 2-3 bird eye red chillies slit diagonally for Thai Red Curry Paste or Massaman curry paste 10-15 Lemon grass stems 10-15 dried red Kashmiri chillies soaked in warm water 50 grams thick Galangal 4 inch ginger 10-15 garlic cloves 1 tbsp fish sauce 4 shallots 1 tsp cardamom seeds as taste Salt 1 tsp groundnut oil 1 tsp "Palm sugar" Steps The first step is to make curry paste which can preserved and refrigerated, I am not adding time of making this amazing aromatic and flavourful paste. Fry shallots pieces in oil for two minutes, and garlic, galangal, ginger, salt, cardamoms seeds, fry for 5 minutes, add soaked chillies and fish sauces. Cook it for 1

Instant palm sugar kandarappam Ingredients 200 gm dosa batter 200gm all-purpose flour as required Palm sugar 100 ml Water 1/4tsp Cardamom powder- Steps Mix everything together Heat oil in a pan Pour the batter in oil slowly deep fry it in low flame once it turns brown remove it Appam ready MSS Organic Farms: Please visit our website http://www.organicjaggery.shop Please visit our recipe channel https://www.facebook.com/vaagmeefoods Please visit our insta page https://www.instagram.com/vaagmeefoods/ Please join in our telegram https://t.me/organicjaggery hello@organicjaggery.shop

Balushahi using palm sugar Recipe Ingredients 1 Cup All Purpose Flour. 1 Cup "Palm  Sugar" 2-3 tbsp Whipped Curd. 4 tsp Ghee. ¼ tsp Cooking Soda. ½ Cup Water. Ghee for Frying. Some Almonds for Garnishing. Instructions First of all sieve the all purpose and cooking soda twice then add in ghee and mix well, flour should be crumbly, now add in whipped curd and make nice dough by mixing well. While making dough if you feel it is tight then add little water and make soft dough, after preparing dough cover it with wet cloth and keep aside for 15 minutes. Now heat ghee in a kadai, don’t heat ghee much heat on a medium heat, now make small balls or peda shape from dough then press with your thumb gently then fry the balls in medium hot ghee till become nice golden brown. Now take out the balushahi in a plate and keep aside to cool, now put palm sugar in pan and add half water as the quantity of sugar and make two thread sugar syrup from it, aft

Chow chow (chayote squash) stir fry Ingredients 300 grams Chow chow (chayote squash) , peeled and diced 1/2 cup Raw Peanuts (Moongphali) 2 Tomatoes , pureed 1 teaspoon Sambar Powder 1 teaspoon Jaggery 1/2 teaspoon Amchur (Dry Mango Powder) 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Mustard seeds 1 sprig Curry leaves 1 Bay leaf (tej patta) , torn Salt , to taste Coriander (Dhania) Leaves , for garnish 1 teaspoon Sunflower Oil Method To begin making the Chow Chow Verkadalai Masala Curry Recipe, first prepare all the ingredients and keep them ready.  Heat oil in the pressure cooker and add the mustard seeds. Once the mustard seeds crackle, add the bay leaves, tomato puree, chow chow, moongphali, sambar powder, jaggery, amchur, turmeric powder and curry leaves. Stir for a few minutes, add the salt, 1/4 cup of water and pressure cook the chow chow and verkadalai along with the masala for 3 whistles. After 3 whistles turn off the heat. 

Ladies Finger With Coconut Ingredients 20 Bhindi (Lady Finger/Okra) 1/2 cup Fresh coconut , grated 3 Dry Red Chillies 18 grams Tamarind , soaked in water 1 teaspoon Jaggery Salt , to taste For seasoning: 1 tablespoon Sunflower Oil 1 teaspoon Mustard seeds 1/2 teaspoon White Urad Dal (Split) 2 Dry Red Chillies Curry leaves , a handful Method Soak tamarind in a cup of warm water and extract its juice and set it aside. Discard the pulp. In a non-stick kadai, heat a little oil. Once the oil is hot, add mustard seeds, Allow to splutter. Add urad dal and allow it to turn golden and sizzle. Add in curry leaves and red chillies. Let it sizzle for a couple of seconds. Now, add the okra pieces and cook with the lid opened until the okra is half cooked and stickiness/sliminess goes off. Ensure to fry them in high heat and stir continually, but careful enough to not break them. Meanwhile, let’s prepare masala for palya. In a mixer, grind coconut

Stuffed Silk Squash Ingredients 6 Gilka (sponge/silk squash) , cut into about 3 inch pieces 1 teaspoon Cumin seeds (Jeera) 1 tablespoon Sunflower Oil Coriander (Dhania) Leaves , as required for garnish (chopped) 2 Onions , finely chopped 7 cloves Garlic , crushed 3 tablespoon Groundnut powder 2 tablespoon Sesame powder , roasted 2 teaspoons Red Chilli powder 2 teaspoon Maharashtrian Goda Masala 1 teaspoon Jaggery , grated 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Asafoetida (hing) Salt , to taste Method To begin making the Stuffed Gilka, we will first make the stuffing. In a bowl mix all ingredients mentioned under stuffing. Mix everything properly and keep it aside. Next, make a slit length wise in each gilka piece without cutting through. Carefully stuff about a tablespoon of the filling inside the cut. Heat oil in a flat non-stick pan. Add the cumin seeds and the place the stuffed gilka in the pan, cut side up. Cover and

Eggplant Drumstick Curry Ingredients 1 Drumstick , cut into 2 inch long 4 Brinjal (Baingan / Eggplant) 1 teaspoon Mustard seeds 1 teaspoon Urad Dal Flour Salt , to taste Sunflower Oil To grind 4 tablespoon Fresh coconut 4 Dry Red Chillies 1 tablespoon Coriander (Dhania) Seeds 1 tablespoon White Urad Dal (Split) 18 grams Tamarind 1 tablespoon Jaggery To begin making the Konkani Style Vengaya Sagle Recipe, firstly pressure cook the drumstick in about 1/4 cup water, salt and little turmeric powder for about 2 whistle. Allow the pressure to release naturally and set aside.  Then heat a skillet, roast the coriander seeds and urad dal till it is golden brown. Once they have roasted well and allow it to cool down. In a mixer add in the roasted ingredients and the rest of the ingredients (fresh coconut, dry red chillies, tamarind & Jaggery). Add a little water and grind it into a smooth paste. Heat the same skillet, add oil, and splutter the

Baby Potato Roast Ingredients 1 1/2 cup Baby Potatoes , boiled and peeled 1 Onion , sliced 1 Tomato , chopped 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Mustard seeds 1 tablespoon Tamarind Paste 1 teaspoon Jaggery Salt , to taste Sunflower Oil For the Chettinad Masala 1 teaspoon Coriander (Dhania) Seeds 1/2 teaspoon Whole Black Peppercorns 1 inch Cinnamon Stick (Dalchini) 1 Cardamom (Elaichi) Pods/Seeds 4 Cloves (Laung) 4 Dry Red Chillies 2 tablespoon Fresh coconut 1 sprig Curry leaves Method To begin making the Chettinad Style Urulai Roast Recipe, boil the potatoes in a pressure cooker with the skin on for about 4 whistle. Release the pressure naturally and drain the water. Peel off the skin and keep it aside.  Heat a small skillet, dry roast all the Chettinad masala spice including coconut, curry leaves, dry red chillies, cloves, cardamom, cinnamon stick, whole black peppercorns and coriander seeds. Let it cook for about 2 minut

Chicken with sweet and spicy in coconut milk Ingredients 1 kg chicken cut into med size 1 cup grated coconut (for kerisik) 1 cup thick coconut milk 30 grm palm sugar coarsely chopped 1/2 cup vegetable oil to taste salt 1 galangal 2.5cm, peeled and crushed 3 stalks lemongrass crushed 1 turmeric leaf finely sliced 2 lemon leaves crushed Ingredients to be ground (A) 5red pepper 20 dried pepper 5 candle nuts 1 galangal 2.5 cm (peeled) 1 ginger 2.5 cm (peeled) 1 turmeric 2.5 cm (peeled) 3 stalks lemongrass Shallots 20 (peeled) Garlic 5 cloves (peeled) Ingredients to be ground (B) Steps Wash chicken and cut into medium sized pieces.  Cut all the spice ingredients to prepare for blending or pounding into paste. Soak the dried chillies in hot water till soft. Drain. Remove seeds from red chillies and cut into smaller pieces. Place the cut dried and red chillies with some water in a blender. Blend into a paste and set aside. (Cut,

Grilled Chicken Wings  Ingredients  2-3 people 6 pcs. Chicken wings 🟡 Marinate recipe 1 tbsp. Vegetable oil 1 tbsp. Oyster sauce 1 tbsp. Soy sauce 1.5 tbsp. Palm sugar 1/3 + 1/4 tsp. Black soy sauce 1 clove Garlic 1 pc. Coriander root 1/4 tsp. Salt 1/4 tsp. Black pepper corn Steps Pound together Marinate sauce Mix its well Sauce + chicken wings and Let rest 3 hours Cover tip with foil doesn't burn when Grill and Grill on 160 c 25 mins MSS Organic Farms: Please visit our website http://www.organicjaggery.shop Please visit our recipe channel https://www.facebook.com/vaagmeefoods Please visit our insta page https://www.instagram.com/vaagmeefoods/ Please join in our telegram https://t.me/organicjaggery hello@organicjaggery.shop

Grilled Pork Salad Ingredients 🟡marinate sauce 1/2 tbsp. Vegetable oil 1/2 tbsp. Palm Sugar 1/3 tsp. Black soy sauce 1/2 tbsp. Soy sauce 1/2 tbsp. Oyster sauce 1/2 tbsp. Fish sauce 1/4 tsp. Baking soda 1 cloves garlic 1 pc. Coriander root 2 pcs. Culantro leaves 1 tbsp. Toasted rice 1 tbsp. Chili flake 4 tbsp. Fish sauce 4 tbsp. Like juice 1 tbsp. Sugar 1 pc. Shallot 3 pcs. Kaffir lime leaves 2 pcs. Spring onion leaves Mint leaves Coriander Steps Minced garlic +coriander root, marinated pork neck with sauce at least 30 mins and grill 180c approximately 25 mins Slice shallot + culantro leaves + spring onion + kaffir lime leaves,Mix salad sauce lime juice + fish sauce + sugar Mix grilled Pork neck with all herbs and salad + toasted rice + chili flake MSS Organic Farms: Please visit our website http://www.organicjaggery.shop Please visit our recipe channel https://www.facebook.com/vaagmeefoods Please visit our insta

Bell pepper chicken curry Ingredients  4 to 6 servings 2 cans coconut milk 2/3 pack Mae ploy yellow curry 1 puck palm sugar 1 red bell pepper 1 orange bell pepper 1 yellow bell pepper 2 medium onions 4 carrots 4 _ 5 chicken breast or 8 - 10 boned chicken thighs 4 tablespoons fish sauce 2 tablespoons salt 2 tablespoons fresh cracked black pepper 3 tablespoons vegetable oil Steps Cut chicken in to roughly 1.5 inch cubes Cut peppers in to strips removing seeds. Dice onions to 1.5 centimeter peices. Peel and cut carrots to half centimeter coins at a slight angle Add 1/2 of vegetable oil, onion, and carrots to medium heat pan. Brown until onions are starting to caramelize. Remove from pan and set aside. Add chicken, salt, and fresh cracked pepper. Fry chicken until staring to brown. Add remaining vegetable oil, curry paste, and 1/2 (2 table spoons) of fish sauce. Heat until curry paste starts to turn into a sauce and add 1 can of coc

Red meat sea food Salad Ingredients Tuna steaks Ginger grated, in lime and a bit of sugar Lentils (cooked in stock) Broccoli 🥦 Green beans Spring onions Side salad 🥗 Dijon vinegarette 1 part dijon 4 parts olive oil 1 tbsp apple cider vinegar Salt and pepper Rowan's zingy sauce Lime juice Fish sauce Garlic Spring onions to taste Palm sugar Steps Cook the lentils, add steamed broccoli, beans, spring onions and garlic Sear the tuna 30 seconds each side Put the tuna over the lentils and add the dressings, add the ginger and eat it because HELLO MSS Organic Farms: Please visit our website http://www.organicjaggery.shop Please visit our recipe channel https://www.facebook.com/vaagmeefoods Please visit our insta page https://www.instagram.com/vaagmeefoods/ Please join in our telegram https://t.me/organicjaggery hello@organicjaggery.shop

Spicy Fried Chicken Sandwich Ingredients  4 servings Marinade: 1 TBSP Cumin Seeds, 1 TBSP Fennel Seeds, 1 TBSP Coriander Seeds, 1/2 TBSP White Peppercorns, 2 Cloves, 1 Green Cardamon Pod, 2 Black Peppercorns, Cinnamon Stick, 1/2" 1 Star Anise, 1 Bay Leaf, Dried Red Chili, 3 Adjust To Preference 1 TSP Turmeric Powder, 1/2 TSP Garlic Powder, 1/2 TSP Ginger Powder, Pinch Dried Mushroom Powder, 1/2 TSP Sea Salt, 400 g Coconut Milk, 1 Egg, 2 Chicken Breast Boneless, Salad: Lettuce Finely Sliced, A Big Handful 2 TBSP Kewpie Mayo, 1 TBSP Kecap Manis, Fresh Lemon Zest, 1/2 Lemon Fresh Lemon Juice, 1/2 Lemon Chili Mix: 2 TBSP Kashmiri Chili Powder, 2 TSP Smoked Paprika, 1/2 TSP Garlic Powder, 1 TSP Sea Salt, 1 TBSP Palm Sugar, Sandwich: Canola / Grapeseed / Peanut / Vegetable Oil, For Frying All Purpose Unbleached Flour, For Dredging Rice Flour, For Dredging Pinch Sea Salt, Pinch White Pepper, 8 S

Vietnamese summer rolls Ingredients  3-4 servings For the summer rolls: 2 cups boiled kettle water (cooking the rice vermicelli) 150 g peeled & pre-cooked prawns, halved (1 box, use more or less depending on preference) 145 g rice vermicelli (use more or less depending on preference) 10-12 round rice paper wrappers 20 fresh mint leaves 1/2 of a large red pepper, julienned (any colour depending on preference) 8 leaves baby gem lettuce, thinly sliced across 2 ripe avocados, thinly sliced lengthways For the dipping sauce: 2 gloves garlic, finely minced 1 teaspoons fish sauce (nam pla, add more or less) 1/4 cup water, room temperature Juice 1 lime (add more or less) 3 tablespoons palm sugar or white sugar (add more or less depending on preference) 3 red or green chillis, thinly sliced across Steps To save time, pour the boiled kettle water in a medium saucepan. Bring to a boil. Place the rice vermicelli in the boiling water for 2 minu

Turmeric and Ginger Shots Ingredients 1.5 liters water 100 g fresh turmeric 100 g fresh ginger 25 g tamarind 50 g palm sugar (adjust to taste) Pinch salt Steps Chopped turmeric and ginger. Blend turmeric, ginger and tamarind with water using blender. Pour the mixture into a pot and simmer for 10 minutes over low heat. Add palm sugar and pinch of salt. Remove from the heat, strain and press using muslin cloth or strainer. Pour into glass bottle. Serve warm or cold by adding ice on it. Keep it in refrigerator for 1 week. MSS Organic Farms: Please visit our website http://www.organicjaggery.shop Please visit our recipe channel https://www.facebook.com/vaagmeefoods Please visit our insta page https://www.instagram.com/vaagmeefoods/ Please join in our telegram https://t.me/organicjaggery hello@organicjaggery.shop