1. I had tasted Bee Hoon(Rice vermicelli) in our office get togethers but never was a fan of it, until lately I tried this Seafood bee hoon in a hawker centre. The very next day I tried to recreate it and to be true it was mush better than the one we ate at the hawker centre. I have used brown rice vermicelli here since its more healthier than the normal ones.

    Ingredients: (Serves 2)
    • Brown Rice Vermicelli- 100 grams
    • Fresh prawns- 10 or more
    • Crab sticks - 6 (Optional)
    • Egg- 1
    • Mustard greens- 1 hand full
    • Bean sprouts- 1 1/2 cup washed and drained
    • Fragrant Sesame oil- 1 tbsp
    • Thai Fish sauce- 1 tbsp
    • Light Soya sauce- 2 tbsp
    • Oyester sauce- 2 tsp
    • Garlic grated- 3
    • Canola oil- 1 tbsp
    • Pepper powder- 3/4 tsp (or to taste)
    Method:
    • Soak the vermicelli in cold water for 15 minutes. Drain in a colander and keep aside for 10 minutes. Then its ready to be used. Usually I follow the instruction given on the packet.
    • Clean the prawns and remove the shell.
    • Wash the shell and add one cup water to it. Boil until the juice and the flavour of the prawns get into the water. Drain the water and keep it ready for later use. If you do this step, there is no need to add any MSG or taste maker in this recipe.
    • Heat 1/2 tbsp oil in a large wok and scramble the egg with a dash of salt and pepper. Set aside.
    • Add the remaining 1/2 tbsp oil and sesame oil.
    • Fry the garlic until fragrant and add in the cleaned prawns and chopped crab sticks if using it.
    • Add salt and pepper to taste and stir fry for a minute.
    • Add in the stem of the mustard greens and the sauces followed by the rice vermicelli.
    • Pour in the water that was infused with the prawn shells.
    • Cover and let cook for 5 minutes until all the water gets soaked up.
    • Open the lid and add in the mustrad greens and the bean sprouts.
    • Give a good toss and add in the scarmbled eggs.
    • Serve immediately with some spicy chilly or garlic sauce.
    Tips:
    I have not included salt in the recipe as the sauces itself have salt in it. So do check for salt before adding it.
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    Labels: prawns Noodles Singapore Specials seafood bachelor cooking cooking for kids

  2.  
     
     
     
     
    This is a very quick recipe which goes well with fried rice or plain jasmine rice. Once all the ingredients are there you can make this dish in less than 10 minutes.
    Ingredients: (Serves 2-3)
    • Chicken breast- 2 (or 300 grams) cut into bite size cubes or strips
    • Pepper powder- 1/2 tsp
    • Garlic- 2 grated
    • Salt- 1/4 tsp
    • Corn Flour- 2tbps
    • Oil - 3 tbsp
    Method:
    • Marinate the chicken with the items except the corn flour and oil and keep aside for 5 minutes.
    • Heat oil in a skillet or non stick pan.
    • Sprinkle the corn flour on top and shallow fry the chicken pieces and keep aside.
    Ingredients for the gravy:
    • Oil - 1 tbsp
    • Onion- 1 large cubed
    • Capsicum- 1 cubed( you can used ½ or red and ½ green to make it colourful)
    • Pineapple cubed- 1/2 cup
    • Garlic-  1 grated
    • Ginger – 1/2 tsp
    • Corn Flour- 1 tbsp heaped
    • Salt- to taste(optional)
    • Spring onion- 2stem (chopped for garnishing)
    Sauces (Mix together and keep it ready):
    • Chilly sauce- 3 tbsp
    • Ketchup- 4tbps
    • Chinese Rice Vinegar- 2tsp (you can use normal vinegar too)
    • Plum sauce- 1 tbsp(optional)
    • Chilly powder- ½ tsp( optional)
    • Oyster sauce- 1 tsp
    • Sugar- 1/4 tsp
    Method:
    • Use the remaining oil that is left in the pan after frying the chicken.
    • Add in the grated garlic and ginger and fry till fragrant.
    • Add in the chopped onions and capsicum and saute for two minutes.
    • Add in the sauce mix and stir well. Check for salt.
    • Mix ½ cup water with the corn flour and make a smooth paste and pour into the pan and thicken the gravy.
    • Stir well and add in the fried chicken pieces, pineapple  and cook covered for two minutes.
    • Switch off the flame and garnish with chopped spring onions.
    • Serve immediately.
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    Labels: Singapore Specials bachelor cooking Chinese Side Dish Chicken

  3. I have been on a long break without any notice. Quite busy these days with office and home, that I find it a bit difficult to manage my blog. I have many excuses, but I don't wish to waste your time, so lets come to todays recipe.
    Each and every house hold have thier own version of garam masala and this is how I prepare them. These freshly made garam masala is really easy to prepare and can be stored for upto one year (see the tips below).
    Ingredients: (makes 1.5 cup)
    • Cinnamon - 30 grams
    • Green cardamom- 30 grams
    • Cloves- 30 grams
    • Star Anise - 1
    • Nutmeg - 1/2
    Method:
    • Heat a kadai.
    • Dry roast the cardamom in low flame for 5 minutes and transfer to a plate.
    • Do the same with cinnamon until its well heated up. Transfer to the plate. Upon cooling it will become crsipy and easy to blend.
    • Dry roast the cloves, star anise and nutmeg until aromatic for 3-4 minutes.
    • Let all the whole spices cool down for 10 minutes.
    • Tranfer the spices to a blender and blend until its finely powdered.
    • The masaa powder will be warm. Let it cool down completely before transfering to a clean bottle.
     Tips:
    • I usually keep few tablespoons in a small bottle for daily use.
    • The remaining I keep them in plastic bags and store in the freezer.
    • This ensures that the flavour remains intact until the whole batch gets finished.
    • This garam masala stays well for one whole year in the freezer.
    • If you do not wish to dry roast the whole spices, you can keep the spices in the hot sun for 3-4 hours and grind it.
    • Dry roasting the whole spices really brings out the flavor, so do not skip this procedure.
    • You can add in other spices like maize, cumin, black pepper, fennel seeds etc. The choice is yours.


     
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    Labels: masala powder cardamom

  4. Madras mutton biryani is a spicy version of the normal  biriyani, with slight changes in the method of preparation. I have tasted it when my colleague brought it to office. When I was flipping through Vanitha, a famous magazine in Kerala, I found Mrs. K.M.Mathew's recipe for it.  Soon gave it a try but reduced the quantity of ghee and yogurt a bit.
    Ingredients: (Serves 5)
    • Basmati Rice- 500 grams  (2.5 cups)
    • Mutton - 750 grams
    • Onion- 4 finely chopped
    • Ginger- 1 tbps
    • Garlic-1 tbps grated
    • Green chilly- 4 ( More or less to taste)
    • Yogurt - 2 tbsp
    • Coriander leaves chopped- 1 cup
    • Mint leaves- 1/2 cup
    • Tomato - 300 grams/ 6 small finely chopped
    • Ghee- 2 tbsp
    • Oil- 1/3 cup
    • Salt to taste
    Biryani Masala:
    • Garam masala powder- 1/2 tsp
    • Fennel powder- 1/4 tsp
    • Cumin powder- 1/8 tsp
    • Nutmeg powder- 1/8 tsp
    Whole spices for the rice:
    • Cinnamon - 1 stick
    • Cloves- 6
    • Cardamon-6
    Method:
    Do get back on Friday for the method with detailed explanation.
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    Labels: Rice Biriyani basmati tomato Mutton



  5. A quick gravy for lunch or dinner. Goes well with chapathy or when served over pasta.
    Ingredients for the gravy:
    • Onion- 1 medium (finely chopped)
    • Shrimp / Prwans- 1 cup cleaned
    • Garlic- 2 cloves grated
    • Ginger- 1/2 tsp grated
    • Tomato- 1 large finely chopped
    • Passata/ Tomato puree- 1 cup
    • Chilly powder/ flakes- 1/4 tsp
    • Crushed pepper corns- 1/4 tsp (optional)
    • Coriander leaves- 1/4 cup finely chopped
    • Garam masala powder- 1/4 tsp
    • Oil- 2 tbsp
    • Water - 1/2 -1 cup
    Method:
    • Heat oil in a kadai.
    • Saute the ginger garlic grated followed by the chopped onion.
    • When its soft and golden brown add in the chopped tomato and cook till mushy.
    • Add in the chili flakes, pepper powded and give a good stir.
    • Add in the passata and water to your requirement.
    • Add in salt if required and add in the shrimp, cover the lid and cook in low flame for 15 minutes.
    • Finally add in a pinch of sugar and sprinkle the chopped coriander leaves.
    • Serve along with chapathy, pita bread, pasta or with couscous.
     
     
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    Labels: shrimp prawns coriander tomato Non-Veg Curry Side Dish

  6. This has to be the toughest recipe I have ever tried so far. Burnt my hand and fingers too, but the end result is just perfect. My DH is a great fan of Nougat and I tried it for the first time just for him.
    The rice paper I used was coloured so you can see tints of yellow and green on this nougat.
     
     
    Will be posting the recipe soon.
     
     

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    Labels: sweets almond

  7. After the eggless garlic rolls, Chicken fried Rice is the second most popular post in my blog. I always wanted to make the Restaurant style fried rice and after few experiments I came up with the exact proportions and taste. I am really happy that how easy it is to make this and now this has been in our menu at least twice a week. Now there is no wastage of cooked basmati rice.

    The secret to make a perfect fried rice is that the rice must be cooked and kept in the fridge overnight.
    I usually cook rice the day before I go to bed and keep in the fridge. This is a very important step which  you must not skip. But if you do not have rice which is not kept in the fridge then, another method is to cook the rice and spread them on a tray and keep in the freezer for at least half an hour.
     
    The basmati rice I used here was over cooked and so the grains were broken. If cooking basmati in a pressure cooker which saves time and energy, remember to keep double the amount of water and a dash of salt. Wash and soak the rice for at least 15 minutes. When the water boils add in the drained rice and cook for one whistle. Switch off the flame and let it remain in the cooker for 5 minutes. Release the pressure and fluff the rice with a fork and spread of a tray or plate. After its cooled place in the fridge overnight or at least 5 hours.
    Ingredients:(Serves 3-4)
    Basmati Rice- 1- 1/4 cup
    Water- 2 -1/2 cup
    Salt- 1/2 tsp
    Method:
    Wash and soak the basmati rice for 15 minutes and drain the water off.
    Boil water with the salt in a pressure pan and add the soaked rice.
    Cook for one whistle and let the pressure remain for 5 minutes.
    Spread on a plate and cool completely before storing in the fridge overnight.

    Other Ingredients:
    Chicken marinated with salt and pepper- 1/2 cup
    Egg- 1
    Carrot- 1 large finely chopped
    Beans- 10 finely chopped
    Broccoli stem- 1, finely chopped (optional)
    Onion- 1 large finely chopped
    Salt and pepper- to taste
    Soy sauce - 1 tbsp
    Oyster sauce- 1/2 tbsp
    Fragrant Sesame oil- 1 tbsp
    Veg oil- 4 tbsp
    Spring Onion- 1/2 cup finely chopped
    Method:Always keep the fire at high when stirfrying.
    • Heat 1 tbsp oil in a large wok and add in the marinated chicken pieces and stir fry for a minute or two until the chicken is cooked. Remove to a plate.
    • Add in 1 tbsp oil and crack open the egg. Add a dash of salt and pepper to it and scramble the egg. Remove to the plate.
    • Heat 1 tbsp oil and add in all the veggies followed by a dash of salt and sugar and stir fry for minute not more than that. Add salt and pepper to taste.Remove to the plate.
    • Heat 1 tbsp oil and add in the cooled rice followed by the sesame oil and the sauces and mix until its evenly coated and heated up well.
    • Add in the veggies, chicken and egg and stirfry for few seconds.
    • Finally add in chopped spring onion and give a good stir.Serve immediately with your favourite side dish.



     I will soon be posting the recipe for a quick sweet and sour chicken to go along with this fried rice.
     
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    Labels: basmati Vegetables Fried rice Chinese Carrot


  8. Baked these during the weekend, because my son is a great fan of these. Just follow the recipe from here. Garnished with spring onion and salt on top along with egg wash before baking them. 




     
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    Labels: rolls Breads Chicken

  9. Hyderabadi biryani is the most famous biryani in India. I thought of venturing into it of late. The results were totally satisfying and will be making it quite often as we have fish biryani almost every week. The process I use here is a bit elaborate so that there is no confusion. Do try it and you will be making it quite often as it just needs some initial preparation and the final layering process is a breeze.

    I will be posting in more fotos of the step wise method next week.I could not take good photos, when I made them initially, as I made it on a working day and was rushing to office after preparing it. All these steps would become clear after I post the step wise photos. So kindly adjust for the time being. I gurantee that the results would be outstanding. So do give it a try.

    Ingredients: (Serves 4-5)
    For the fish marinade:
    • King fish- 600 grams (cut into 10-12 pieces)
    • Chilly powder- 1 tsp heaped
    • Turmeric pwd- 1/4 tsp
    • Fennel powder- 3/4 tsp
    • Garam masala pwd- 1/2 tsp
    • Black pepper pwd- 1/2 tsp
    • Yogurt- 4 tbsp
    • Oil- 1tsp
    • Ginger- 1 inch piece
    • Garlic- 6 cloves
    • Ghee chilly- 3
    • Mint leaves- 1 hand full
    • Coriander leaves- 1 spring
    • Salt- 1 tsp
    Heat oil in a non stick pan. Fry the ginger, garlic , green chilly and the mint and coriander leaves for two minutes. Blend to a paste without adding water and marinate the fish with the rest of the ingredients mentioned above. Let marinate for 2 hours or overnight in the fridge.

    Garnishing:
    • Oil and Ghee- 2 tbsp each
    • Onion- 3 medium sliced
    • Cashew nuts- 10
    • Almond flakes- 2 tbsp(optional)
    • Raisins- 2 tbsp
    Heat oil and ghee and fry thinly sliced onions until golden brown.
    Drain into paper towels.
    Do the same with raisins, followed by almonds and finally the cashew nuts.
    Keep aside for later use..

    For the rice:
    • Basmati rice- 2 cups (360 grams)
    • Cloves- 2
    • Cardamom- 2
    • Bay leaves- 3
    • Cinnamon stick- 1 inch piece
    • Green Chilly- 1 slit into two
    • Salt- to taste
    Wash and soak the basmati rice for 15 minutes.
    Boil 8 cups of water and add in the whole spices and salt to taste.
    Cook until half way through.
    Drain the water off and keep it ready to layer the rice.

    For the final assembly
    • Oil and ghee- 1 tsp each.
    • Coriander leaves- 1 spring chopped
    • Ghee- 1tbsp
    • Mint leaves- 10 torn
    • Lemon juice- 3 tbsp
    • Saffron tread soaked in 3 tbsp warm milk.
    • Rose water- 2 tsp mixed with 1/4 cup water.
    In a large non stick pan pour a teaspoon of oil and ghee and put a very thin layer of rice followed by the marinated fish.
    Sprinkle the fried onions and reserve 2 tbsp for final garnish.
    Add in some of the fried cashew nuts, almond flakes and raisins.
    Sprinkle the chopped coriander and mint leaves.
    Pour the lemon juice over and add in the half cooked rice.
    On top of the rice add in the fried onions followed by the remaining chopped coriander and mint .
    Add in the soaked saffron and pour the rose water mixed with the water.
    Poke few holes into the rice with the back of a wooden spoon and pour ghee into these holes and onto the sides of the pan. (The holes are meant for the steam to rise easily and cook the rice)
    Cover with a tight lid or place a heavy mortar over the lid to prevent the steam from escaping.
    Cook on very low flame for 30-35 minutes until the rice is fully cooked.
    Mix gently and serve immediately with raita and pappad.
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    Labels: Rice Biriyani basmati Fish

  10. This rye bread recipe has been in my draft since ages. This recipe was given by my colleague's husband who is really good in cooking. We once had this at their place with salsa, It was finger licking good and I immediately got the recipe.
     
     
    This is the exact recipe which he gave it to me and you can adjust according to the availability of the herbs.
    Ingredients:

    - 2 1/3 cups bread flour
    - 1 cup rye flour
    - 1 1/3 cup water
    - 2 1/4 tbsp raw sugar
    - 3/4 tsp salt
    - 1 1/4 tsp dried yeast
    - 4 tbsp virgin olive oil
    - dried herbs (thyme, dill, parsley, oregano)
    - flax seeds
    - black pepper

    Procedure:

    Mix the water, flour, sugar, salt, thyme, dill, oregano, flax seeds,
    black pepper and 2 tbsp olive oil.  Add in the yeast and mix well.  I
    use the bread maker for the mixing and kneading.  The dough must be
    fairly firm, but should flow slowly when the kneading is paused.  You
    may need to add a few spoons of flour or water to achieve the right
    texture.  Let the dough rise for 2 hours in a warm place (~30-35 deg C)
    - again, I leave it in the bread maker for this.  Take the dough out and
    cover the surface with a couple of spoons of olive oil.  Manually
    lightly kneed for a few minutes (don't let all the CO2 escape), shape it
    into you preferred loaf, and let it rise for another 1-2 hours in the
    open (you can let it rise on an oiled baking sheet to avoid having to
    disturb it later).  Sprinkle the top with the some parsley, dill and
    thyme.  Preheat the oven to 230 deg C and bake for 20 minutes.  Let it
    cool before cutting.
     
     
    Sending it to yeast spotting..

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    Labels: rolls Breads rye
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