Mingle Cafe (Leaf & Co)

Recently during weekend have a lot people like to go Jalan Sultan (Petaling Street Area)  to have brunch or coffee. Me and my best friend also come can join the trend also . This weekend we visit Mingle Cafe (Leaf & Co ) .

Mingle Cafe which shares the same building with mingle hotels, is located at one of the corner shop house at Jalan Sultan .

The environment quite relax and they used different type of furniture , like kopitaim round chairs,restructured sewing machine, Chinese armchair and etc.

Cheese Egg Omelet 

Fried Mushroom 

Mingle Cafe (Leaf & Co)

Address : 53, Jalan Sultan, City Centre, 50000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

Chicken Varuval

Chicken Varuval is a very popular dish in the Indian Restaurant and also one of my favorite foods when ordered banana leaf at the Indian restaurant.

Let’s try to cook it and serve for my special guess tonight. That’s also one my first time cook the Indian food. Hope will success and delicious.

Ingredient:

- 2 Boneless Chicken Drumsticks (Remove the skin as well or you can use others part of chicken)

- 5 Dried Chilies (Cut into half, remove the seeds and soak into water about 10 to 15min)

- 2 Sprig Curry Leave

- 2 Shallot (Slice thinly)

- 3 Cloves Garlic (Finely Chop)

- 2 Tbsp Chili Powder

- 3 Cardamom Pod

- 2” Cinnamon Stick

- 1 Tsp Ground Black Pepper

- 1 Tsp Sugar

- Pinch of Salt

Marinate:

- 1 Tbsp Grated Ginger

- 2 Cloves Garlic (Finely Chop)

- 1 Tsp Turmeric Powder

- 1 Tbsp Meat Curry Powder

- ½ Tsp Coriander Powder

- 1 Tsp Cumin Powder

- ½ Tsp Pepper

- 1 Tsp Salt

Instruction:

- Clean the chicken and remove the skin and cut in small cube size. Combined all the marinate 

   ingredient and mix well then put in fridge to marinate 4 to 6 hour or overnight.

- Heat up some oil with medium heat and start fried the chicken until golden colour then removes 

   from pan and put aside.

- Heat another pan with small amount oil. Add in the Shallot and the garlic, stir fry until light brown 

   then add in Curry leave, dried chili, cardamom pod and cinnamon stick.

- Add in the meat curry powder, salt and sugar keep stir fried.

- Add in the chicken stir fried together until the chicken coated with all the aromatic. 

  (If too dry can add in small amount water and keep stir well)

- Then can be served with rice or the bread, Chapatti or flat bread. 

Kerala Potato Curry

Tonight i feel want to have Chapati at home, then have to think about what side dish have to match. I get a simple way to make the side dish that Kerala Potato.

Kerala Potato Curry is a side dish for matching Chapati or Poori. It also can be a vegetable dish match with the rice. 

Let's start to make it. 

Ingredient:

- 2 Potato (Boiled , peeled and cut in small cube)

- 1 Shallot (Slice)

- 4 Cloves Garlic (Slice)

- 3 to 4 Green Chili

- 1 small piece ginger

- 1/2 tbsp Turmeric Powder

- 1 tbsp Coriander Powder

- 1/4 tsp Red Chili Powder

- 1/4 tsp Pepper Powder

- 2  Glass Water

- 1 piece small tomato

- 1/2 tbsp Mustard Seed

- 2 pinched cumin Seed

- Pinch salt

Instruction :

- Heat the pan with medium heat, add in mustard seed and let it splutter

- Add in Cumin Seed, Slice shallot, crushed ginger, slice garlic and green chili . Then stir fried nicely.

- When the shallot turn to light brow, add in turmeric powder, coriander powder , red chili powder 

  and pepper powder

- Mix well until the aroma smell come out, add in tomato and salt ,keep stir

- Add in cube potato and water, let it boiled.

- Boiled until gravy be thickens, then can be served.