Friday, 18 May 2012

Nasi Goreng - The Mouth-Watering National dish of Indonesia

Nasi means ‘Rice’ while Goreng means ‘Fried’, contrary to its name; this is not an oily dish but is stir-fried.

It is often served with a fried egg on top- sunny side up. 


            Olive Oil – 1 tsp (For frying the omelette)
Egg – 1 (Beaten)
Red Chillies – 2 to 4 (Finely sliced and seeded)
Shallots / Small onions – 2 (Finely sliced) 
Garlic Clove – 3 to 4 (Finely chopped)
Large Carrot – 1 (Peeled and shredded into thin long strips)
Chestnut Mushrooms – 150 gms (Sliced)

Basmati Rice – 250 gms

Soy Sauce – 1 tsp

Chilli Sauce – 2 tbsp

Cucumber – ¼ cut into skinny pieces

Tomato - Cut into small pieces


Ground Coriander – 1 tsp

Prawns /Chicken Strips / Peas – Optional

Sesame Oil – 1 tsp

Chicken / Vegetable Stock Cube – 1

Handful of fresh coriander, roughly chopped


1. Heat 2 tablespoons of oil in a saucepan, add the rice and stir until all grains are coated and transparent.

2. Crumble the stock cube into the water, stir to dissolve it and add to the rice.

3. Bring to a vigorous boil.

4. Stir, cover with a lid; turn off the heat and leave to stand for 10 minutes, then drain, loosen with a fork and leave to cool.

5. Heat another tbsp oil and cook half the chilli, the shallots, garlic, carrot and mushrooms for 4 minutes.

6. Add coriander powder, meat / prawns / peas and salt and fry for about five minutes turning regularly.

7. Reduce the heat, add the rice and fry, turning continually for about five minutes and allow to heat through.

8. Add the soy and the chilli sauce to the mixture and then stir through the rice.

9. Beat the egg in a large bowl and season with salt and freshly ground black pepper. Heat 1 teaspoon of the olive oil in a deep, wide, non-stick frying pan over a medium heat. Add the egg in a thin layer and cook for a few minutes, until set and golden underneath. Tip out, roll up and allow to cool.

10. Pile onto a serving dish and top with the omelette, cucumber, tomatoes, coriander and rest of the chilli.

12.  Drizzle with sesame oil and soy sauce to finish  

Wednesday, 16 May 2012

Kadha (Holy Basil Tea)

It helps during cold and fever; it is also helpful for cough. 
It seems very tasty in winters

          2 Cloves
          1 tsp Black Pepper Powder
          1 tsp Ginger Powder          
          5 leaves of Holy Basil (Tulsi) / 2 Tsp Dried Leaves
          2 Cups Water
          1 tsp Sugar / Honey - to taste
          1/4 tsp of Clarified Butter (desi ghee)
          3 - 4 Cardamom Pods
          1 tsp Fennel Seeds


1.  Remove the cardamom seeds from their husks, before roughly crushing the seeds along with the cloves. It's best to do this using a mortar and pestle

2.  In a heavy-bottomed saucepan, heat the desi ghee (clarified butter).

3.  Then put the cloves, black pepper powder, holy basil leaves, cardamom seeds and the fennel seeds.

4. Then put the cloves, black pepper powder, holy basil leaves, cardamom seeds and the fennel seeds.

5.  As soon as they start smoking, add the water and bring to boil it for 3 – 4 minutes till to remains to 1 cup. 

6.  Sweeten to taste with honey / sugar

7. Remove from the heat

8. Serve it in a bowl and decorate it with Tulsi (Holy Basil) Leaves

Wednesday, 9 May 2012

Tomato Curry with Hard-Boiled Eggs


Oil – As required
Red Chilli Powder – 1 tsp
Curry Leaves  –  few
Turmeric Powder – 2 tsp
Cumin Powder –  1/2 tsp
Coriander Powder – 1 tblsp
Tomatoes – 500 gms, skin peeled and chopped
Tamarind Pulp – 1/2 cup

Cinnamon – 1/2 inch stick
Cloves – 1 to 2
Cardamoms – 1 to 2
Ginger Garlic Paste – 1/2 tblsp
Salt as per taste
Coriander Leaves – handful

For Seasoning:

Dry Red Chillies – 2
Garlic Cloves – 3, peeled
Cumin Seeds – 1/2 tsp

For Garnishing:

Besan (Chick Pea) Flour – 1 tblsp, dry roasted
Hard-boiled Eggs – 2 to 3


1. In a pan, fry the chilli powder, curry leaves, turmeric, cumin and coriander.
2. Add 1 cup of water and tomatoes, red chilli powder, cinnamon, cloves, cardamoms and ginger garlic paste.
 Cook well.
4. Add salt to taste.
5. Cook over low heat to a soup like consistency.
6. Mix the dry Besan flour (Chick Pea) in a cup with little tomato liquid and mix until smooth.
7. Add and cook together with the tomato curry for about 5 minutes or more.
8. When the curry turns thick and is creamy smooth, remove from heat.
9. Sauté the whole red chillies, garlic and cumin in a little hot oil.
10. Pour over the curry.
11. Slice the hard-boiled
 eggs in half.
12. Garnish with the curry with the sliced eggs.
13. Serve hot.

Friday, 4 May 2012


Cooking Time – 20 minutes
Preparation Time – 5 minutes


            500g Shin of Veal / Beef Steak (Fillet) – Cut 1½ inches thick with marrow bone
1 tsp Turmeric
2 tsp Black Soya Sauce
1 tsp Northern Yellow Curry Powder / Paste (Hung-le)
3 tsp Red Curry Paste
½ cup Ginger – cut into thin long strips
1 cup Pickled Garlic
4 tsp Fish Sauce
3 tsp Vegetable Oil
3 cups Water
1 Lime – Juice           
400 ml Coconut water
½ tsp Chopped Fresh Coriander (to garnish)


1.     Marinate the veal / beef in all ingredients except the oil, water and lime juice for 1 hour. Ensure that the meat is coated well with the ingredients.

2.     Heat the oil in large saucepan, and fry the marinated veal /beef until fragrant and brown on the both side.

3.     Add the coconut milk to the saucepan with the meat and curry paste.

4.     Add the water and boil.

5.     Bring to the boil then reduce the heat and simmer for approximately 15 minutes or until the meat is tender.

6.     Add the fish sauce and squeeze of half a lime and stir well to combine. Turn off the heat.

7.     Serve with steamed rice and a garnish of coriander.

Wednesday, 2 May 2012

Tindora Sabzi / Ivy Gourd Stir Fry (Vegetarian Recipe)

Ivy Gourd is used in Indian cuisines and Thai cuisines more. It has low Glycemic Index and is good for health. It is also rich in beta-carotene. It is mostly available throughout the year. In south Indian cuisines, it is used in Sambar, cooked as stir fry and also in mixed vegetable dishes.

Serves: 2-3

Cooking time: 20 to 30 minutes


Tindora / Ivy Gourd – 300 gms
Onion – 1 no (chopped)
Red chilli powder – 1   2 tea spoon
Turmeric – ½ tea spoon
Amchur (dry mango)Powder - 1/2 tsp
Garam Masala - ½ tea spoon
Salt – as per taste

For seasoning:

Mustard – ½ tea spoon
Urad dal – ½ tea spoon
Asafoetida – pinch
Curry leaves – few
Cumin Seeds - 1 tsp
Green Chilli – 2 to 3 (slit vertically, seeds removed)
Oil – 2 tea spoon
Dry Red Chillies – 4 to 5


Wash and chop Ivy Gourd lengthwise; Nip the tip and tail ends. Slit each ivy gourd into two, length wise and slice them into thin long strips.

Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the cumin seeds, curry leaves, and the green chillies and let them splutter and turn brown. Add  asafoetida and dry red chillis and fry for a few seconds till the aroma emanates the kitchen.

After that, add chopped onions and fry for few minutes till transparent.

Then add the sliced ivy gourd and combine. Add salt and turmeric powder and mix well. Saute on medium heat for 3-4 minutes. Keep sauteing so that it doesn’t burn. 

Now reduce to low flame, place lid, let it cook, approx 15-18 minutes. Keep checking in between, sauteing them so that they don’t burn. The sautéed ivy gourd will lose moisture and begin to have a wrinkled appearance.

Remove lid, and cook on low-medium flame for another 10-15 minutes. The ivy gourd should retain that slight crunchy texture. 

Ivy Gourd takes time to cook and when it is half cooked add dry mango powder, garam masala, red chilli powder and mix well; 

Cover again with lid and cook till  Ivy Gourd is tender and fried.

Serve with rice or chappati.