Thursday, December 17, 2009


turmeric powder
a handful of cashew nuts
1/2 cup evaporated milk
1/2 cup of tomato puree
2 tbsp tomato sauce
2 tbsp chili paste
enough water

Blended Ingredients:
2 large onion
4 cloves garlic
1/4 cup raisins
1 inch ginger

1. Marinate chicken with salt and turmeric powder and deep fried chicken in hot oil until chicken golden brown.
2. Drain chicken well.
3. In another pan, saute blended ingredients until fragrant.
4. Add chili paste and cook until oil rises to the top.
5. Add tomato sauce and tomato puree and fry for 1 - 2 minutes.
6. Add water and evaporated milk and cook for 3-4 minutes.
7. Add salt and sugar to taste
8. Add chicken and cook for another 2 -3 minutes until all gravy mix well with chicken.
9. Remove chicken from pan and garnish with cashew nut or peas.


2 cup of basmati rice
2 tomatoes - diced
2 cup water
1/2 cup evaporated milk
3 tbsp tomato sauce
1 pcs pandanus leaves - knotted
pinch of salt

2 tbsp ghee oil
2 cm cinnamon stick
1 star anise
1 cardamom
2 cloves garlic - sliced
1/2 onion - sliced

1. Heat ghee oil in a pot.
2. Saute cinnamon stick, star anise, cardamom, garlic and onion until fragrant.
3. Add rice,diced tomato, knotted pandanus leaves, salt and tomato sauce and fry for few minutes.
4. Add water and evaporated milk into the rice.
5. Close with a tight lid and cook on simmer until the rice has absorbed all the water and is cooked.


2 can of coconut milk
3 can of water
1 can of sweet cream corn
1 can of custard powder
sugar ( according to taste)

1. Mix everything until well combined
2.Boil on low heat until mixture becomes thick.


Note : The recipe is the same as mushroom turnover, except that I have add a bit of chicken and cream for the filling.

Monday, December 7, 2009


500 gm dried spaghetti
6 cloves garlic, chopped
2 fresh red chilies, chopped
1 lemon, juiced( I just used 1/4 lemon )
3 tbsp chopped parsley
1 cup grape tomatoes, halved
200 ml extra virgin olive oil
some freshly ground black pepper
sea salt to taste
minced chicken ( marinade with cajun seasoning )
sun dried tomatoes

1. In a large pot with salted boiling water, cook the spaghetti according to the instructions or until al dente.
2. In a large saucepan on low heat, add olive oil and saute garlic until golden brown.
3. Add chillies and minced chicken and cook for 2-3 minutes.
4. Turn the heat on medium, toss in tomatoes, sun dried tomatoes, parsley and stir briefly.
5. Whisk in the lemon juice and season with sea salt and black pepper.
6. Drain the pasta and mix into the garlic oil and combine well. Serve immediately.

Note: I have made a bit of modifications to the above recipe by adding sun dried tomatoes and minced chicken.


8 oz cream cheese
1/2 cup margerine/butter
1 1/2 plain flour
1/2 pound mushroom - chopped
1 onion - chopped
2 tbsp butter/ margarine
1/4 cup sour cream
2 tbsp plain flour
1 tsp salt
1/2 tsp dried thyme
1 egg
2 tsp water

1. For Pastry : Beat cream cheese and butter until well combined.
2. Add flour bit by bit and knead it to make a dough.
3. Wrap dough with cling film and keep it in the fridge for 1 hour.
4. For Filling : Heat butter in frying pan.
5. Add mushroom and onion and cook until mushroom become soft.
6. Add sour cream, flour, salt and thyme. Mix until well combined.
7. Remove from stove.
8. Divide the filling equally onto the centre of the pastry.
9. Brush all the edges of the pastry lightly with the egg wash ( egg+ water).
10. Then seal the edges and press the edges with your fingers. Brush the top of the turnovers with egg wash.
11. Bake the turnovers for 25 minutes at 450F .