Veggie Pasta in a Tomato Sauce

Pasta is a very popular meal option at home, like I’m sure it is in a lot of homes. I love how versatile the recipes can be and how quickly pasta meals come together. This recipe is no exception. I use a mix of vegetables, usually whatever I can find in the fridge. I use Passata to make my sauce and that gets it ready in a jiffy. This recipe is ready in under 30 minutes and that includes all the prep work too. It has so much flavor, its hard to believe how simple the recipe actually is. I hope you enjoy it as much as we do.

 





Veggie Pasta in a Tomato Sauce 

4 large cloves of garlic, finely chopped
1/4 onion, chopped
1/3 – 1/2 cup capsicum, chopped (I used a mix of red and green peppers)
1/2 zucchini, thickly sliced
A handful of broccoli florets
1/3 cup corn kernels
10 olives, sliced
1 cup passata / tomato puree / canned tomatoes
1/2 cup vegetable stock
2 tbsp olive oil
Salt, to taste
Freshly cracked black pepper, to taste
Red chilly flakes, to taste
1 tsp mixed herbs (dried)
1/2 tsp oregano (dried)
1/2 tsp sugar
Pasta
Parmesan cheese, to grate over the pasta

Start by cooking the pasta according to the package instructions.

Bring a large pot of water to a rolling boil, season the water generously (I use 1.5 tsp salt) and add the pasta to the pot. Stir immediately, to prevent the pasta from sticking to each other and to the bottom of the pot.

When the pasta is cooking, heat another pan.

Add olive oil to the warm pan and add the garlic. Saute till the garlic turns fragrant.

Add the onions and cook over a medium heat till they soften a bit.

Add the peppers and continue to cook for 1-2 minutes or till they start to soften.

Add the broccoli florets and saute for another minute or so.

Now, add the zucchini and corn and stir through. Cook for another minute or two.

Season with some salt and pepper, to taste.

Add the red chilly flakes and the herbs. Stir through.

Add the passata and the stock.

Let it come to a boil and leave to simmer for 5-7 minutes or till the veggies cook through and the sauce develops good flavor.

Add the olives and the sugar and stir through. Take off the heat and set aside.

By now the pasta should be cooked. Reserve 1/4 – 1/2 cup of the pasta water and drain the pasta.

Add the pasta to the sauce and toss to coat the pasta with the sauce.

Place the pan on medium low heat. Add a couple of tbsp. of the reserved pasta water. Stir through and let the extra liquid cook off for another minute or so, or till your pasta reaches the desired consistency.

Grate some parmesan cheese over the pasta and serve.

Enjoy!

Lamb Kebabs … and how to make quick pickled onions and a yogurt dip.

Nothing says ‘Spring is here’ more than some Lamb kebabs. Spring Lamb is in stores now and while some of the premium cuts can be very pricey, today’s recipe uses ground lamb (lamb mince). This is not just easy on the hip pocket, but cooks up really fast too.

You can serve these kebabs as a starter, or with a salad as a main too. Today I’m serving it up as a wrap with some homemade, quick pickled onions and a yogurt dip. Start off by making the pickled onions and the dip, so that they have a little time to let the flavors develop. 

Quick Pickled Onions

1/2 onion, sliced
Salt, to taste
1-2 tbsp Lemon juice
Separate the half rings of the onion slices. 
Sprinkle salt and lemon juice over the onion and mix well to let the seasonings get to all the onion slices. 
Cover and refrigerate for 30 minutes to an hour. 
Yogurt Dip / Spread

1/2 cup Greek yogurt
Salt, to taste
1/2 tsp sugar, or to taste
1/2 clove of garlic, finely chopped
A few mint leaves, finely chopped
Mix all the ingredients together. Cover and refrigerate for 30 minutes to an hour. 
Lamb Kebabs

500g lamb mince
Salt, to taste
Freshly cracked black pepper, to taste
2 chillies, finely chopped
3 large cloves of garlic, finely chopped
1-2 tbsp fresh mint, finely chopped
Oil, for frying
Mix all the ingredients and shape into kebabs. 
Heat some oil in a pan. 
Fry kebabs for a couple of minutes on each side, or till you get a beautiful golden brown color on each side and till its cooked through to your liking. 
Serve hot. 
** To make the wrap, I use some homemade, whole wheat chapatis, layer some salad greens on top, add a couple of the kebabs, smear some yogurt dip over and top with some pickled onions. Wrap up and enjoy.  

Chicken in White Sauce Pasta

Pasta – one humble ingredient but endless ways to cook it up. It has got to be one of the most versatile ingredients in the kitchen. You can serve it hot or cold, in a soup, salad or as a main. It works so well with so many different veggies, proteins and sauces. I love me some pasta and always have a couple of varieties in my pantry cupboard.

Pasta dishes can range from simple to a little more complicated. I personally, love the idea of a few simple recipes that I can use during the week. This Chicken in white sauce pasta is one such dish. With a little multi-tasking, I can serve this up in well under half and hour. Yup, you heard that right, under 30 minutes. Honestly, what takes the most time, is boiling up the pasta itself. If you don’t eat meat, you can still make this recipe, just leave out the chicken and add some mushrooms, peas or even a little spinach. A vegetarian variant turns out equally delicious. 
Are you ready to check this recipe out???

Chicken in White Sauce Pasta
(Serves 4)
A single Chicken breast fillet, cut into bite sized pieces
1/4 cup green capsicum, diced
1 cup of broccoli florets
1/2 cup corn kernels
2 cloves of garlic, finely chopped 
Salt, to taste
Freshly cracked black pepper, to taste
Chilli flakes, to taste
1/2 – 1 tsp Mixed herbs, or to taste 
1 tsp lemon juice
1-2 tbsp olive oil 
1-2 tbsp vegetable stock / water
Pasta (enough for 4 servings)
A little parsley, to garnish
A little Parmesan cheese, grated
For the white sauce – 
1 tsp olive oil
1 1/2 tbsp butter
1 tbsp all purpose flour
1 1/4 cup milk
1/3 cup cheddar cheese, grated
Salt, to taste
Cook your pasta according to the packet instructions. I bring a large pot of water to a rolling boil. Season generously with salt. Add the pasta and cook till done. Drain and reserve about 1/2 cup of the cooking liquid. 
While the pasta is cooking, season the chicken with salt, pepper and lemon juice to taste. Mix well. 
Heat 1 tbsp olive oil in a pan. Add the chicken and cook through, stirring occasionally, till the chicken has cooked through. Remove the chicken in a bowl and set aside. 
In the same pan, add 1 tbsp of olive oil and quickly add the garlic. 
Stir through and immediately add the green capsicum. Still through and let the capsicum cook for about a minute. 
Next add the broccoli and saute well.  (See note*)
Add the corn and stir through. 
Season with salt, pepper, chilli flakes and mixed herbs, to taste. 
Add 1-2 tbsp vegetable stock (you can also use water), stir well, cover and let the veggies steam and cook for a minute or two or till they are done to your liking. (If you are adding cooked broccoli to the pan, you can leave this step out. )
Add the cooked chicken to the pan and stir through. Set aside and cook your white sauce. 
To cook the White Sauce / Bechamel Sauce – 
(For detailed instructions on how to make a great white sauce, check the video above)

Add a tsp of olive oil to the pan on medium heat. 
Add the butter and let it melt. 
Add the flour and stir briskly, making sure the flour incorporates well with the butter and oil and that no lumps are left. 
Cook this roux off for about 30 seconds to a minute or till the raw smell of the flour has gone. (Do not let it develop any color.)
Add half the milk to the pan and stir through well, making sure no lumps remain. 
Add the remaining milk and whisk well. 
Cook the sauce till it has thickened to your liking, whisking well.
When the sauce is done, lightly season with a little salt. 
To assemble the pasta – 
Add the white sauce to the chicken and veggies in the pan.  Stir well. Add the cheese and mix through. 
Check the sauce for seasoning and adjust, if needed. 
Add the cooked pasta to the pan and stir through. 
Serve your pasta in some serving plates. Finish with a light sprinkling of parsley and a grating of parmesan cheese. 
*NOTE: Our broccoli is fairly tender and cooks very quickly. If your broccoli takes longer to cook, blanch or steam it before adding to the pan.  

SRC 2018 Reunion – Sweet Chili Pork

I feel so immensely happy as I type this post and I owe it all to our SRC Reunion event. Those of you who’ve been around here for a while, will know that I was part of this super fun group called the Secret Recipe Club. This was a lot of fun, sort of like Secret Santa for food bloggers. You were assigned a partner and you had to pick and cook a recipe from their blog and all the members would post about it on a pre-determined day called Reveal Day. I was part of the SRC right from June 2011 to November 2016, a little over 5 years. So when we wrapped that up, I knew I would missed this bunch of bloggers.

Early last month, Sarah of Fantastical Sharing of Recipes, who happens to be our SRC boss lady 😉  called out to all the club members and announced an SRC reunion event. Of course, I signed up for it and for this event, I was assigned Micha’s blog, Cooking Mimi. Micha’s blog is packed with great recipes. I had an absolute blast going through her blog and picking a recipe for today. After a lot of looking around I narrowed my choices down to this Hawaiian Pork, Potstickers (she even makes her own potsticker wrappers), Quick and Crispy Pork Cutlets and her Sweet Chili Pork. Have you spotted the trend here? I somehow happened to be zeroing in on Pork recipes. So this much was clear, I knew I was making Pork. When I saw her recipe for Sweet Chili Pork my mind was made up. This is what I was going to make.

Before we move on to the recipe, let’s talk about this Sweet Chili Pork, shall we? This dish has it all with juicy little pieces of pork tossed in a sweet sauce with mild heat from the Sweet Chili sauce and the crunch of the onion and capsicum just rounds it off beautifully. I could not believe how easy this recipe was. I wanted to try it just to see if a recipe this minimal would hit the spot. And hit the spot it did. I am so glad I tried this out. My husband is not a fussy eater but he is my biggest critic and helps me work on recipes and tweak them. He was floored by this recipe. And I agree with him 100%. This recipe is very similar to the kind of takeaway meals we got back in Bombay, albeit not with pork, but with chicken. Thank you Micha, for an absolute stunner.

I only made a couple of minor additions to the original recipe. I added some finely chopped ginger and garlic and some pieces of capsicum (green peppers) to the recipe. We served this up with some fried rice, but this would work very well with some noodles too.

Sweet Chili Pork


1/4 kg boneless pork
1 egg
1/3 cup flour
1/4 cup cornstarch
1/2 cup + 1 tbsp vegetable oil
1 large onion, cut into cubes
1 /2 green capsicum, cut into cubes (similar in size to the onion cubes)
3 cloves garlic, finely chopped
1/2″ ginger, finely chopped
1/2 cup sweet chilli sauce
Salt, to taste
1 tbsp lime juice

Heat 1/2 cup of oil in a skillet over moderate heat.

Crack the egg into a small bowl, whisk it and set it aside.

In another bowl, mix the flour and cornstarch.

Cut the pork into bite sized pieces. Toss the pieces in a little salt and lime juice. Toss the pork pieces in the flour mix. Then dip them in the egg and in the flour mix again .

Fry the pieces of pork in batches for about 3-4 minutes a side or until golden brown and crispy. Drain and set aside.

Heat 1 tbsp of oil in another pan.

When the oil is hot, add the onion and capsicum and stir fry till the pieces have just started to soften. I like mine a little crunchy. Cook it to your desired level of doneness.

Add the finely chopped ginger and garlic and stir it around.

Add the sweet chilly sauce and the fried pork pieces. Stir to coat everything in the sweet chili sauce. At this point, if you want a little more sauce in the dish, add some more. Toss well.

Serve hot.

Enjoy!!!

Don’t forget to see what the others have whipped up for our 2018 reunion –

Goan Okra Stir Fry – Bhende Solantule

Today, I have sort of a confession to make. Okra or Ladyfingers or Bhindi / Bhende (in Hindi / Konkani) whatever name you know it by, happens to be one of my favorite vegetables. There, I’ve said it out loud. Sadly, this intriguing vegetable has a bad reputation. It is infamous for being slimy and tasteless. I am going to try and persuade you otherwise. Yes, okra tends to  when raw. Because of that a lot of folks simply won’t work with it. I’ve had the opportunity to try this vegetable in many different forms. If you’ve been here a few times, you know my Mum is a great cook. She would use these is vegetable curries and lentils stews (sambhar), stuff them with rechaad masala and fry them and make a stir fry (bhaji) two different ways. Since then I’ve tried atleast 3 more ways to cook them, like this Kurkuri Ajwaini Bhindi. That’s how much I love okra. And I’m here to tell you that if it is cooked well, it isn’t slimy at all. And it is tastes amazingly delicious. 

In Goan homes, this is a very popular way to cook okra. Just a few simple ingredients go into the pot and result in a beautiful stir fry. Serve this vegetable hot with some chapatis or even as a side dish to some fish curry and rice for a complete Goan meal. 
Goan Okra Stir Fry / Bhende Solantule

250gms okra
1 medium onion, diced
2 birdseye chillies, slit
5 pieces of Kokum
1/4 cup grated coconut
Salt, to taste
1 tbsp olive oil
Wash and dry the okra. Cut off and discard the heads. Cut the okra into slices.
Heat the oil in a pan.
Add the chillies to the pan and saute it for a few seconds.
Now add the chopped onions and stir fry till the onion softens and the edges of the pieces of onion start turning brown. Now add the okra and kokum to the pan and saute for a couple of minutes, stirring every now and then to ensure it doesn’t stick to the pan or burn.
Add salt to taste and stir and continue to cook uncovered till the edges of the okra slices start turning a light brown. 
At this stage add a touch of water (a couple of tablespoons) to help the vegetable cook. Lower the flame, cover the pan and simmer for a few minutes. 
Stir the contents of the pan and check for seasoning and and when the okra is tender, add the coconut and stir through. (When you first uncover the pan, if the okra hasn’t cooked through and the liquid has been absorbed, add another small splash of water and continue to cook till the okra is tender).
Cook for another minute or till the coconut has warmed through.
Serve hot.

Cashew Chicken on lettuce

Howdy folks!

I hope you’re having a great week. I am super excited today. Yes, partly because it is Friday and that is one of favorite days of the week. It is also because, today in a first of many (hopefully), I’ve made a video for this recipe. I have wanted to do this for the longest time, but I’ve been putting it off because I thought I needed to have the perfect kitchen, the perfect cookware and so on. But I have come to realize that not everyone has the perfect kitchen, but we still love to cook up great food and learn new recipes. So instead of waiting for the perfect kitchen stars to align, I was going to start sharing my videos with you to show you that you can cook great food no matter how small or dated your kitchen may be. Since we’re renting at the moment, there’s not much we can do about the situation at the moment, but the focus will always be on delicious food.

In the last few years I’ve cooked on gas stoves, hot plates and ceramic cooktops. All of them have their own set of quirks. Like they say every oven is different, I think every cooktop is different too and you just need to spend some time getting to know it.

On to today’s recipe. This cashew chicken is a quick and easy recipe. You can get it on the table in under 20 minutes. This is the perfect low carb meal when served on a bed of lettuce. You could, however, also serve it up with some fried rice or noodles too. I love it with lettuce and it makes a perfect summer’s meal.

Here’s the video. Let me know what you think. I sure hope you will like and share the video and Subscribe to my channel too. This is my first cooking video, so it’s not perfect and I’ve learnt a lot from this experience. The detailed recipe will also be listed below.

Cashew Chicken on Lettuce
Serves 3

250g boneless, skinless chicken
2 tbsp low sodium soy sauce (Use a little lesser if you’re using regular soy sauce)
2 tbsp oyster sauce
1/2 – 1 tsp red chilly paste
1/2 tbsp olive oil (cooking oil of your choice)
1/2 tbsp sesame oil
1 large clove garlic, finely chopped
1/2 tsp ginger, finely chopped (fresh ginger is best but you can also use lightly dried ginger like I did here)
1/2 cup raw cashew seeds
Iceberg lettuce leaves (or any lettuce of your choice)
Sesame seeds, to garnish

Cut the chicken to bite size pieces.

In a bowl, mix the chicken, soy sauce, oyster sauce and chilly paste and toss well. Set this aside for about 10 minutes to marinade.

While that is happening, chop the ginger and garlic. (Fresh ginger is best, but I didn’t have any so I used some from Gourmet Garden.)

Chop the lettuce leaves into bite size pieces and place them on serving plates.

Now, heat the olive oil in a pan over medium heat. Add the ginger and garlic and saute for about 30 seconds or till they release a lovely aroma and are gently sizzling.

Turn the heat up to medium high and add the chicken and the marinade liquids. Add the sesame oil to the pan.

Stir fry for about 4-5 minutes or till the chicken has cooked through. (Please note, the cook time will depend on the size of the chicken pieces, so watch the pan and make sure the chicken pieces are cooked on all sides and have cooked through.) Stir the contents of the pan frequently, so ensure they don’t burn.

When the chicken is cooked, add the cashew seeds and stir through for about a minute or till they’ve heated through.

And that’s it. Your cashew chicken is ready to serve.

Spoon some of the chicken on the bed of lettuce. Make sure you have a few cashew seeds on each plate.

Sprinkle some sesame seeds on top and serve.

Enjoy!!!

NOTE: This is NOT a sponsored post.

Pin now for later –

Methi Malai Matar or Green Peas in a Creamy Fenugreek Sauce

** This post contains affiliate links.

 

Today’s post takes me back about 16 years. Back to when I first started working (gosh I feel old now). Back then, our meals were taken care off by the work place. And for me that was novelty because growing up we almost never ate out. My mum would cook up every meal and snack for us at home and as kids we were content with that. But eating in the office cafeteria was interesting. Here, I was introduced to such a variety of food from different parts of the country (India). But I wasn’t too keen on cooking then. During those days I only enjoyed making our traditional Goan sweets (Kuswar) for Christmas and other Goan sweets that my Nana would whip up for us for afternoon tea or an after school snack.

One of the dishes I encountered in the office cafeteria, that eventually became a favorite, was Methi Malai Matar (meaning Grean Peas in a Creamy fenugreek gravy.) It has strong Indian flavors but is mildly spiced. After moving to Sydney, I began craving some of this stuff. And it was only then I decided I was going to have to learn to make this dish myself, much like I had to learn so many other Indian recipes that I wanted to enjoy. Now the challenge was finding fresh Fenugreek leaves. The only place I’ve found fresh leaves is at one vendor at the Paddy’s Market in Flemington. But that’s a long drive from us. So I thought I’d try and find a recipe that used dried leaves (known as Kasoori Methi) which is easily available at any Indian grocery store. And let me tell you, I found one. I couldn’t believe how easy this little curry is to put together. With just a handful of ingredients, in less than half an hour you can be sitting down to a warm bowl of Methi Malai Matar for dinner. This goes really well with roti / chapatis, but you can also enjoy this with some bread or plain rice.

Methi Malai Matar

1 cup green peas (fresh or frozen will both work, if using frozen let it thaw before using)
3 tbsp Kasoori Methi
1 onion, finely chopped
1 tsp ginger garlic paste
1/2 tsp Cumin seeds
1 green chilly, finely chopped (optional)
1 cup milk
8 cashew nuts
2-3 tbsp cream
1/2 tsp Garam Masala Powder

1/2 tsp coriander powder

1 tsp Red Chilly Powder
1/4 tsp Turmeric Powder
1 tbsp oil (I use olive oil for cooking)
Salt, to taste

Soak the cashewnuts in a couple of tablespoons of milk for about 15 minutes.

Grind this to a smooth paste and keep aside.

In a pot / saucepan heat the oil on medium heat.

Add the cumin seeds to the oil.

When the cumin seeds start to sizzle, add the ginger garlic paste and green chillies and saute for a minute.

Now, add the chopped onions and saute till they’ve slightly browned.

Add the cashew paste and fry it for a couple of minutes, stirring to avoid burning.

Now add the turmeric powder, coriander powder, red chilly powder and the garam masala powder. Add salt to taste and stir well.

Now add the rest of the milk and stir.

Let it come to a boil and then simmer for about 2-3 minutes and the gravy will start thickening.

Add the cream and stir in.

Now add the green peas. Let the peas heat through and let the gravy come to a boil again.

Now add the kasoori methi and stir.

If the gravy is too thick at this stage, add a little water to achieve desired consistency. Just make sure the gravy comes to a boil after the water is added and simmer for a couple of minutes.

If the gravy is not thick enough, let it continue cooking, stirring occasionally, till it thickens to your liking.

Serve hot with rotis / chapatis.

Enjoy!!!

If you’re looking for other methi / fenugreek recipes, check these out –
Methi Parathas
Methi Namakpare
Methi Poori

Goan Fish Cutlets

UPDATED: to add recipe video.

Fish cutlets are one of my favorite seafood recipes to make and to eat. I love seafood and I also happen to love cutlets. They are so versatile. You can serve them as a snack / appetizer (they go so well with a chilled beer), as a meal with a side of chips and / or a salad or you can use them to make a fantastic burger. I have shared a recipe for fish cutlets previously using fresh fish. You can find that one here. This recipe is fairly similar with the exception of one main difference. This one uses canned tuna.

Now, I love my fish fresh. I believe that fresh is the best way to enjoy fish. But yesterday, I found myself longing to eat some fish cutlets but didn’t have any fresh fish. Now that was just not going to do. So I put my thinking hat on and eventually decided to try to make cutlets using canned tuna instead. I had heard that some people make their cutlets with canned fish, but I’d never tried it out for myself. I happened to have a few cans of tuna chunks in the pantry, so I figured I had nothing to lose.

The cans I used were tuna chunks in spring water. You need to make sure you drain the tuna well. I didn’t know what to expect and found that I had to use a little extra egg for binding but in the end I was delighted with the results. The cutlets were delicious. It took a fraction of the time to make compared to if you were to use fresh fish because the fish has to be cooked and deboned. So in all, I was extremely pleased with this attempt.

The type of canned tuna will determine how much egg is needed. I would recommend starting out using one egg and if you can shape the cutlets easily without them falling apart, then you are good to go. If not add more egg to the mix.

Goan Fish Cutlets
Yields: 12 cutlets


4 cans of tuna (I used 95g cans of chunk tuna in spring water) (Or 1 can x 495g Tuna)
1 onion, finely chopped
2 red birdseye chillies, finely chopped (optional)
1/2 tsp fresh ginger, finely chopped (or you can use paste)
2-3 cloves garlic, finely chopped (or you can use paste)
A small bunch of fresh coriander leaves and stalks, finely chopped
Salt, to taste
1/2 tsp turmeric powder
1 tsp red chilly powder
1/4 tsp black pepper powder
1-2 eggs
2 slices of bread
Bread crumbs, to coat the cutlets
Oil for frying

Drain the tuna thoroughly and flake it in a large mixing bowl.

Soak the bread slices in water for about 5 minutes and squeeze thoroughly. Crumble the bread as fine as you can and add it to the bowl.

Add the rest of the ingredients except the panko bread crumbs and the oil to the bowl.

Place a layer of the breadcrumbs on a dry plate.

Using the fish mix, shape into cutlets and carefully coat on both sides with the bread crumbs.

Heat 1-2 tbsp oil in a pan on medium heat and carefully place the coated cutlets on the pan. Cook for a couple of minutes on medium heat till golden brown on one side.

Then carefully flip over to cook to a golden brown on the other side too. Add another spoon of oil to the pan as needed.

Repeat till the batter is over and all the cutlets are fried.

Serve hot.

If you enjoy a good cutlet, try out some of these recipes –
Fish Cutlets
Beef Cutlets

Prawn Pulao

One whiff of this prawn pulao takes me back years, or is it a couple of decades back to when I was growing up (yikes, I feel old now). My mum used to make this pulao for us. I grew up in a house of prawn lovers. Yes, you heard that right. Mum has a few go to recipes for prawns – this Prawn Chilly fry with Coriander speckled rice (my absolute favorite), a Goan prawn curry (I still cannot get mine to taste like hers so I will get her to make me some for the blog) and this prawn pulao.

This prawn pulao is pretty amazing. It is a meal in itself served with a nice, light, fresh salad alongside. It comes together fast and easy and if you love prawns like us, you’ll be glad to have this recipe to fall back on. Throw in a few drinks and you could make this to serve a crowd too. The recipe below makes 2 generous portions if served as a meal. If you intend making a larger quantity, you just need to keep in mind the rice to water ratio. As long as you use 1 portion of rice to 2 portions of water, you’ll be fine. All the other ingredients can be multiplied and adjusted to suit your taste. As long as the rice and water ratio is right, you will be left with a perfect rice dish. It wont be mushy, the grains will be whole, the rice will be fluffy and all will be well.
Prawn Pulao
Serves 2
For the prawns:
10-12 medium to large prawns, shelled and deveined (5-6 per person) (I used the local Aussie Banana Prawns, but you could use King Prawns or any other type you can get your hands on)
Salt, to taste
Lime / lemon juice to taste
A pinch of turmeric powder
1/4 tsp red chilly powder
1 tbsp olive oil
For the rice:
2/3 cups Basmati rice
5 cloves
2 bay leaves
2 cardamom pods
5 pepper corns
2 pieces of cinnamon, about an inch each 
1 medium onion, diced
1 medium tomato, diced
1 tsp ginger garlic paste
1 green / red chilly, finely sliced (optional)
1/4 tsp turmeric powder
1 tbsp olive oil
Salt, to taste
1 1/3 cup water
1-1 1/2 tbsp fresh coriander leaves and stems, finely chopped, to garnish
Marinade the prawns with some salt, a little lime juice, turmeric and chilly powder and keep it aside for 15-30 minutes.
Wash the rice and drain the water. You will need to do this about 2-3 times, till the water runs clear. 
Place a tablespoon of oil in a frying and and when it is hot, carefully place the prawns in the pan without over crowding the pan. Fry the prawns till they turn opaque with a little char and flip them over and let them char on the other side too. This takes just a couple of minutes, don’t leave them unattended. You just want some color on the outside. They don’t need to cook all the way because they will continue to cook with the rice. Take the prawns out of the pan and keep aside.
Heat a tablespoon of olive oil in the pot that you want to cook the rice in. Add the cloves, bay leaves, cardamom pods, pepper corns and cinnamon. In a few seconds, the spices will smell fragrant. Add the onions to the pot.
Saute the onions till they have softened. 
Add the ginger garlic paste and let it cook of for a minute. 
Add the turmeric powder and the sliced chilly and stir it up.
Add the tomato and stir well. 
Drain the rice and run some fresh cold water through and drain it again. 
Add the rice and the fried prawns to the pot and stir gently till the rice and prawns are coated with the spices. Season with some salt and add the water.
Stir a little and check the seasoning. I taste a little of the stock and see if more salt is needed.
When the water comes to a boil, cover the pot and lower the heat to a simmer. Let it cook till all the water is absorbed. As soon as all the water is absorbed, take the pot of the heat and leave aside covered for a couple of minutes. Loosen the rice gently with a fork.
Serve hot and sprinkle the chopped coriander over the rice just before serving.
Enjoy!!!

Chicken Fried Rice

Today I’m going to share with you a much loved recipe. This one packs a lot of flavour and comes together easily. Most of the work involved actually is prepping the veggies. And yes, this fried rice has more than its fair share of veggies, which makes it quite nutritious. If you’ve never made fried rice at home before, I urge you to try it out. You’ll ditch the take-out version for the home made one instantly.

What I also like about this fried rice is you can pretty much use whatever you have on hand. You can switch up the veggies. I almost always use onion, spring onion, capsicum and carrot. I also add zucchini, snow peas, cabbage and baby corn if I have any of them on hand. The same is the case with the protein. Almost always I use a little bacon for flavour and some egg. Then I either use prawns, shredded chicken and sometimes even ham depending on what I have available at the time. So like you see, this fried rice is one of those meals you can put together almost any day of the week, even when your grocery run is due the next day. Apart from cooking the rice, it comes together in one pan – I now use my wok and love it.

This is the quickest way I find to get this on the plate. Soak my rice and when the rice is soaking and cooking, I prep my protien and veggies. When everything is ready, the final dish takes about 10 minutes tops to put together. Its one of my favourite quick and easy weeknight meal options. I tend to add a lot of vegetables and I like it that way, you could drop the quantity of vegetables to suit your liking. This is just a guide to making this fried rice and the quantities are suggestions. Go with what you think you’ll enjoy and adjust to your liking.

Chicken Fried Rice
Serves 3 (as mains)


1 cup basmati rice
2 cloves garlic, finely chopped
1 birdseye chilly (optional – we enjoy hot food but you can leave it out if you dont)
3 spring onions
1 red pepper
2 carrots
6-8 green beans
A handful of finely sliced cabbage (about a cups worth)
2 eggs
3 rashers of bacon (I used streaky bacon)
A cup of shredded chicken (you could used poached, roast, or rotisserie chicken)
A couple of tablespoons of oil (vegetable, olive or sunflower or any other cooking oil of your choice)
1 tsp sesame oil
Salt, to taste
Freshly cracked black pepper, to taste
Approx. 1 tbsp soy sauce (I use salt reduced soy)
1 tsp rice wine vinegar

Rinse the rice a couple of times and drain. Soak in fresh water at room temperature for about 20-30 minutes.

Bring a pot of water to the boil (just like you would for pasta). Add a spoon of salt to the water and carefully add the rice. Cook the rice till almost done (al dente). Don’t cook the rice through as it will turn mushy once you add it to the wok.

Drain the cook rice and using a fork lightly loosen the grains and leave to cool.

In the meanwhile, clean and chop all your vegetables. I like to chop mine in like sized pieces. You could julienne everything or slice it on the diagonal into little chunks. (I will try and get a picture of the chopped up veggies when I make this next, I was in a hurry this time and forgot.)

Dice the bacon rashers and keep aside.

Keep all your ingredients handy. The trick to cooking a delicious fried rice is to cook it on a high heat and cook it quickly.

Heat your wok or pan. Add a little cooking oil to the pan. Crack 2 eggs in a bowl, add a little salt and lightly whisk. Now either make a plain omlette and cut into chunks or a plain scramble. Take the egg off the pan and keep aside.

Next step is to fry off the bacon. Add a little oil if needed and tip the cut bacon into the work and let it cook a little and add some flavor to the pan. Dont cook till crisp. You just want the ends to start changing to a light brown. Now add the garlic and chilly and saute till it gets fragrant.

Add the sesame oil and then tip in the diced pepper and the rest of the veggies and stir fry on high heat till they cook off a little. You still want them to have a little bite.

Add the chopped spring onions.

Add a light sprinkle of salt and some freshly cracked black pepper.

Add the soy sauce and rice wine vinegar and stir to let it coat the veggies. Please adjust the sauce to suit your liking.

Tip in the chicken and egg and stir well to incorporate.

At this stage add the rice to the wok and gently mix everything but mix thoroughly. I use a spatula and a pair of chopsticks to do this.

Once the rice has warmed through, serve hot and top with finely sliced spring onion greens to garnish and if you’re feeling particularly adventurous, some finely sliced fresh chilly.

Enjoy piping hot.

**Leftovers warm up really well the next day too.