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Showing posts from October, 2009

Spicy,Sweet and Sour Chicken

I always enjoy cooking my chicken differently from the normal South Indian style.I came across this particular recipe in a All About Chinese Cooking book long back in Singapore. I have a habit of writing down the recipes of my choice before retuning the books back to the library.This semi-authentic Chinese dish- I just love the combination of the ingredients and the sauce contain great flavors-spicy,sourly and sweet. The combination of egg with cornflour really gives the chicken taste and lightly crunch too. My hubby like the taste very much.Go easy on the bird eye chillies..was definitely a very spicy dish and I had reserve some of the shallow fried chicken for my kids before adding to the sauce..just like nuggets..

Spicy, Sweet and Sour Chicken

Serving Size: 5

1 cup boneless skinless chicken cubed
1 red onions chopped roughly
1 tomato diced
4 slice ginger
1tbsp minced garlic
2 bird eye chillies halved crosswise
1 carrot diced
1 cucumber diced
1 green bell pepper diced
2tbsp cor…

Thin Curst Pizza

The climates is getting worse as days passes and I'm freezing to death here...Oh boy I cannot stand the cold as it sends chills down my spine..Climate is Dallas is much better than in Owasso...I can never forgot those days back there without electricity for ten days. Pizza my son's and hubby's choice of comfort for this winter seasons..I normally used to prepare my dough at home but this time I'm using the help of store brought dough. Having it in our cozy home environment with your loved one and of course with your favorite movie.

Thin Crust Pizza

Serving Size: 5

1 tin Pillsbury Pizza dough

For the tomato sauce:2 garlic clove finely minced1 medium onion finely chopped1 large tomato finely chopped3 slice thick bacon finely chopped(optional)1 cup crushed tomato1tbsp Mrs. Dash Seasoning Blendsalt and pepper to taste
Preparation Methods:
Coat a non-stick wok with 1tbsp oil and add the bacon and garlic. Stir until the bacon release it's fat- then add the chopped…

Egg Muffins

Egg Muffins
Boring breakfast with iddlies or dosai always makes me feel ..very lazy. Waiting for the tava to get hot and pouring batter to make dosai became a daily chores for me. I wanted to prepare something different for breakfast....Egg Muffins just like those we get in Mac'Donald early morning. A simply yet tasty breakfast would be perfect with a cup of steaming hot coffee!!!hmmm

Serving Size :5

5 eggs
salt and pepper
5 English Muffins
your choice of cheese slices

Preparation Methods:
Preheat oven to 350°F. Spray four muffin cups with canola or olive oil spray. Crack one egg into each sprayed muffin cup. Season with salt and pepper to taste and bake for 20 minutes or until egg is set. Slit the muffins to half and spread some butter and toasted them lightly in the oven or on a tava.Lay eggs on top followed by a slice of chesse and cover with other half of the muffin.

Mexican Rice Bowl

A couple of weeks ago ,my hubby took us to Chipotle and ordered a rice bowl...I just couldn't believe it coriander spiced rice topped by your choice of meat-range from grilled chicken to stewed beef and freshly chopped tomatoes mixed with chopped red onions.Just image a bowl of rice topped with fresh ingredients and very healthy too. No wonder my hubby doesn't want take lunch on Friday..He's just enjoying himself comfortingly sitting in Chipotle and tasting these healthy rice bowl.There's no rules in how one should prepare these rice bowls..I wanted to give a shot: Just simply based the bowl with hot rice and topped with your choice of fully seasoned proteins and vegetables.Here's my version of Chipotle's Rice Bowl and was a big hit in my family.

Mexican Rice Bowl

Serving Size:4

For the Rice:
1 cup cooked rice
1 cup finely chopped coriander leaves
juice of half lemom
2tbsp olive oil
salt to taste

Preparation Method:
Heat oil in skillet and saute the coriande…

Jemput-Jemput Pisang

This is a Malaysian snack called Jemput-Jemput Pisang which I had munched as many as I could during my childhood and have completely forgotten about . When I was in India my mother in-law used to make these for me.Two days back I saw the update in my friend Viki's blog on Vaazhai Pazha Paniyaaram. Oh my God how could I have forgotten the snack of my childhood. My another friend Priya's Cucur Kodok, have post her version of the theses yummy banana fritters too.There's varies versions in preparing these yummy crispy banana balls and this my version just as I used to have back in my childhood days.

Jemput-Jemput Pisang

Serving Size: Makes abt 15 balls

5 big ripe bananas
1 egg
1/2 cup sugar
1/2 brown sugar
1.5 cup all purpose flour
1/4tsp salt
a pinch of baking powder
1/4tsp cinnamon powder
vegetable oil for deep frying

Preparation Methods:
Sift the flour, salt, cinnamon and baking powder into a medium bowl.In a separate bowl, mash together the bananas,egg and sugar. Gradu…

Sauteed White Beech Mushroom

Sauteed White Beech Mushroom

Serving Size:5

For the Masala Paste:
5 shallots
3 garlic cloves
a small ginger
1tbsp chillie powder
1tsp garam masala
1tsp chicken masala powder
1/2tsp turmeric powder
1tsp fennel seeds
2tbsp crushed tomatoes
salt and pepper
2tbsp olive oil

Heat the oil in a pan and roast all the ingredients and grind into a smooth paste. Keep aside.

1 small packet of White Beech Mushroom washed and mixed with a little chillie,turmeric and garam masala powders
1/2 cup finely chopped onions
1/4tsp mustard seeds
1/4tsp cumin seeds
few sprig of curry leaves
chopped mint and coriander leaves
1tbsp green chillie paste ( 3 green chillie saute in 1tsp oil and grind to paste with 1tbsp lime juice)

Preparation Methods:
Heat a skillet with 1tsp oil and saute the marinate White Beech Mushroomill it becomes half tender. Remove and set aside. In same skillet add 1tbsp oil and splutter curry leaves, cumin and mustard seeds fol lowered by the chillie paste and chopped onions. Fry them till the onion…

Frist Cooked

I'm send the following recipe to Shama's FIRST COOKED FOOD EVENT --AUG'09 . Actually tis recipe really gives me the inspiration to cooking. First Inspiration is always the best right :)

Oyster Sauce Chicken Curry

Deep Fried Masala Pomfret

I just simply love these fishes. They taste so delicious when deep fried with tons of spicy masala. After a very long time I found these fishes in the Asian Market. Immediately I grab a few good fish and told the seller to slice up them thinly.I still remember those days back in Singapore where I used to fight for the best parts of the fish with cousins.

Deep Fried MasalaPomfret

Deep Fried MasalaPomfret

1lb Pomfret cut into thick strips
1/2tsp turmeric powder
1tbsp chillie powder
1tsp cumin powder
1/4tsp curry leave powder
1tbsp ginger garlic and chillie paste
1/2tsp garammasala
1tbsp fish curry powder
juice of half lemon
salt and pepper for taste

Preparation Methods:
Rub the fillets with 1tsp of salt and let it stand for 10 minutes and risen. Pat dry and all the ingredients into a large bowl with the fillets. Marinate overnight. Heat a heavy bottomed wok with oil on medium flame and once heat deep fry them until golden brown and transfer to a serving platter with chopped coriander …

Say Cheese

I'm sending the following recipes to : for the October Monthly Event...

Recipe Name: Tofu SambalRecipe URL:

Recipe Name: Cheese Manicotti
Recipe URL:

Recipe Name: Pepper Panner
Recipe URL:

Recipe Name: Home -Made Chicken Pizza
Recipe URL:

Recipe Name: Mac Cheese
Recipe URL :

Minty Cashew Wings

Minty Cashew Wings
As the alarm goes of at 5.30 am I was struggling to open my eyes but as a usual routine I have to fight with my urge to go back to sleep again.With hairs falling all over my face, I brushed my teeth and clipped up my hair and started to prepare bf and lunch for my hubby and kid.I was looking for some coriander leaves and my eyes got the sight of the huge bundle of fresh mint leaves. My first thought was to prepare a chicken dish with the mint leaves.Chicken has become the common staple in many kitchens throughout the world. As a chicken lover myself- I wouldn't waste a second in trying to create a unique taste in cooking chicken. Frying chicken is one of the popular method where the chicken are coated with flour- a breading mixture of one's choice. Mint have delicate flavor which gives the peppermint taste to any non-veg dishes especially chicken-a great combination .Mint leaves have a pleasant warm,fresh,aromatic,sweet favor with a cool aftertaste hmm…

Sweet and Sour Fish

Do you believe in falling in love at first sight? Well if no this dish would do soo...Sweet and Sour Fish is a delicious meal served with steaming white which can make kids finish their plate fast and the curious thing about sweet and sour sauce is just how many versions there are. Adding fresh fruits like pineapple would just make this recipe more finger-licking. For a chance I have add seedless red grapes for my recipe.

Sweet and Sour Fish

Serving Size:5

1lb tilalia fillets cubed to 1 inch size
1 red onions roughly chopped
1 tomato cubed
1 red bell pepper cubed
1tbsp minced garlic
1tbsp minced ginger
1/2 cup chopped spring onions
1tbsp soy sauce
10 pieces red seedless grapes

¼ cup cornstarch
2 cups flour
6 tablespoons vegetable oil
4 teaspoons baking powder
1 teaspoon seasoning salt
1 pinch cayenne pepper
2 cups water

Sweet and Sour Sauce-
½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch

Preparation Methods:
Toss …

A New Blog

Culinary art is the art of cooking. The word "culinary" is defined as something related to, or connected with, cooking or kitchens. I have created a new blog : A Cook's Culinary Encyclopedia where I would like explore the facts of each ingredient used in our daily cooking. Many of us are unaware of the nutrition values and calories in food. These facts are taken from the help of and all benefit and enjoy exploring the techniques and taste of the food all around the world..Hope all will sign in as a followers and express your suggestion with me.

Tortiillas and Dips

These days I'm totally into trying out different types of dishes and cuisine.That's when I remember our visit to my hubby's friend's home where his wife served tortillas chips with various dips and salsa like guacamole,tomato salsa, red beans and sour cream layered beautifully in a glass bowl. A Mexican based appetizers which was so yummy. As we know that Mexican cuisine is known for its varied flavors, colorful decoration, and variety of spices and ingredients, many of which are native to the country. After few days later- I really wanted to try that particular dish which was a bit different from hers. I in dilemma where to make the tortillas chips at home or to use the help form store. I was kinda of very lazy and stick to getting a packet from the shop instead.

1: Guacamole
Guacamole is an avocado-based dip which originated in Mexico. Guacamole was originally made by the Aztecs by mashing ripe avocados with a mortar and pestle and adding tomatoes and salt.

Coconut Dosai And Iddly

Coconut Dosai And Iddly

Stir- Fried Oyster Mushrooms

Stir- Fried Oyster Mushrooms

Serving Size: 4

2 cup sliced oyster mushrooms
1tsp minced peeled fresh ginger
2tsp minced garlic
1tsp chili flakes
1tbsp soy sauce
1tbsp sesame oil
1tsp chopped green onion
toasted sesame seeds

Preparation Methods:
Heat oil in a large skillet over medium-high heat until hot. Add, ginger ,chili flakes and garlic- sauté for 1 minute. Add mushrooms- saute until mushrooms are golden brown. Add soy sauce and sesame oil- cook for 1 to 2 minutes or until most of the soy sauce evaporates.Remove from flame and sprinkle with green onion. Top with toasted sesame seeds.

Banaan Dosai

Banana Dosai

Serving Size:4

4 bananas, mashed
1 egg
1/4 sugar
1/4tsp cardamom powder
1/4 tsp baking powder
1 1/2 glass milk
1 cup dosai

4 bananas
1/4 cup honey
a pinch of cinnamon powder
1/4 cup brown sugar

Preparation Methods:
Beat the egg well and to this, add sugar, milk and mashed bananas. These ingredients can also be mixed in a blender. Add the blended mixture and the remaining ingredients to the batter. Mix well and keep aside.
In a small bowl add all the ingredients listed in filling and mix well.These filling can be omitted but I just love these filling in my dosai.Heat the tava well and pour a spoonful of batter in the centre,spread with the back of the spoon to a thin round. Pour a tsp of ghee. Flip over for few seconds, then flip back -add a spoonful of the fillings. and fold them like masala doasi.Remove from tava and serve hot with tamarind chutney. Believe me the sweetness of the banana and tangy taste of the chutney is just..out of the world..