Saturday, October 31, 2015

Roast Chicken

Chicken Rice Congee


Chicken Bones from baked chicken, and the gelatine from the baking tray if any.
1 small or half carrot
1 inch ginger sliced
3/4 onion
few sprigs of cilantro
few sprigs of green onion
fried onion
1/2 cup Rice


Soy sauce
Roasted Peanuts


I use the leftover bones from earlier meals baked chicken. You may use entire chicken to make stock and keep the shredded meat to add to congee later.

So with the leftover bones ...
Boil the leftover bones and carcas of a baked chicken with a quarter onion, 1 small carrot, 1 inch sliced ginger, a few sprigs of cilantro and a little spring onion in water and then let it simmer for an hour or 2.

scoop and strain with fine mesh strainer the chicken stock from above in another vessel, add half a cup rice and cook it for may be up to an hour, pressure cook can speed it up if needed, or use the earlier cooked leftover rice.

when the rice breaks down from cooking add salt to taste.

Add crushed fried onions, chopped cilantro, chopped green onions mix and Enjoy :).

Follow this recipe

Wednesday, October 28, 2015

Kaddu ka Dalcha

I like this recipe

Favourite Breads

1. Pai Bao
Tangzong bread

Tangzhong Asian Milk Bread Made With Breadmaker

Tangzhong Whole Wheat Bread


50/ 100g  Tangzhong   ???
200 ml Milk
2 Eggs whisked 
220 gm bread flour 
280 gm wholemeal flour
27gm vital wheat gluten
4 tbsp Sugar
3 tsp Salt
7g SAF Instant Yeast
50 gm Butter (softened) when the machine beeps for extra additions. 


  1. Place the Tangzhong, milk, egg into the bread tin. 
  2. Add in the flour, gluten, sugar, salt (and may be butter). Lastly dig a shallow pit in the middle of the flour and add in the instant yeast. 
  3. Select Whole Wheat function.
  4. Press START.


50gm bread flour
250ml / 1cup water (could be replaced by milk, or 50/50 water and milk)
Cook the above 2 in a small pan till you get peaks, pudding consistency. 

(We use Zojirushi Virtuoso Bread-maker. )
Inspired from:

Another famous milk bread

Saturday, October 24, 2015


I Like the following recipe...yumm

I substituted the milk for buttermilk, and added half tablespoon vinegar for baking soda to bubble even more.

Friday, October 23, 2015

Peanut Laddu


Dates (not the dry kind, medjool or alike)


1. Roast the peanuts in a roasting pan @350 for 10min
2. Deshell them if they have shells
3. grind them in the food processor till coarse fine
4. add dates and grind...take a pinch and see it its binding together if not add more dates and grind.
5. form laddus from the mixture


May add cardamom powder, nutmeg powder either or both

Wednesday, October 21, 2015

HomeMade Yogurt

Homemade Yogurt

1. Heat the Milk to a rolling boil
2. Simmer it for a while for a thicker yogurt
3. Keep it aside to cool till its lukewarm
4. Add a 1 spoon of starter yogurt culture, mix it well.
5. Leave it in a warm place like oven with light switched on to keep warm, for overnight or 6-8 hours
6. Yogurt is ready.

Optional :
Add milk powder to the hot milk, to make it even more thicker.
Add heavy cream, for a creamier yogurt


Cultured Sour Cream:

Heat the heat cream till its warm, keep stirring

Add the culture and mix well

Keep it in a warm place like Oven with light on for overnight or 6-8 hours.

Cultured sour cream is ready.

*LCHF : Low Carb High Fat diet

Radhika's EZ Veg - Biryani

RaRa's Quick Veg Biryani 


2C      Basmati Rice
2C      Mix Vegetable (Preferably Cut potatoes, Cauliflower, English Peas)
1C      Onion Chopped
8-10   Garlic cloves
1'        Ginger
0-5     Green Chillies
1C      Cilantro
0.5C   Mint
6        Cloves
1'       Cinnamon Stick
1        Bay Leaf
1t       Cumin
1t       Turmeric
3T     Ghee/Oil


1C    Spinach

Grind to paste: Mint, CilantroGarlicGingerCloves, Cinnamon, Green chillies 

Place a pressure cooker on a medium-high heat

Add Oil/Ghee to the pressure cooker 
Add Cumin, Bay leaf, let it fry for about 15 seconds
Add Chopped Onion saute till browned 
Add Turmeric 
Add the green paste made as mentioned above
Add Chopped Veggies, let it cook a little bit, keep stirring
Add the rinsed Basmati rice mix everything well, let the  mixture cook for a bit, stir in between
Add 3 cups of water, let it boil.
Add salt per taste
pressure cook for 8-10 min.

Variation: Add little spinach when making the green paste 

Pan Seared Salmon

Pan Seared Salmon

Optional : Cayenne Pepper

Cut the salmon in 1 inch bars

Squeeze lemon juice on the salmon n sprinkle a little salt, let it sit in the fridge for 10 min.

Let it sit out for 5 min to let it reach room temperature before searing.

Heat the griddle/pan preferably cast iron/carbon steel to medium high with oil/ghee etc

Sprinkle a little salt on the griddle

Place the salmon pieces on the griddle let it sear, until you see the edge crisp brown, then turn it over, and repeat until you can brown as many sides as you can.

For some spicy variety, add cayenne to the few leftover pieces and sear like above.
Serve with steamed rice and/or broccoli/ and/or Asparagus.

Tuesday, October 13, 2015

Asian Ginger Broth

1 T finely minced ginger

1 T finely minced garlic

1 T canola oil

1.5 T cornstarch

1QT  vegetable stock  

Combine ginger, garlic and oil in a large pot and sauté for 5 minutes.
Add cornstarch and 1 cup vegetable broth to pot and whisk to dissolve.

Add rest of the vegetable stock to pot and bring to a boil.
Simmer for 15 minutes. Season to taste with salt and pepper.

Garnish with any combination of the following items:

Sliced green onions, chopped cilantro, shredded carrots, chopped spinach, sliced
mushrooms and wonton strips 

EZ-PZ Rajma


1C  Rajma
4T  Ghee
1C  Onion
1T  Ginger
1T  Garlic
1T  Cumin Powder
2T  Coriander Powder
2T  Rajma Masala
3T  Tomato Paste
1C  Cilantro


#3  Chillies
1T Chilli Powder
1t   Garam Masala


1.  Soak Rajma overnight  or 4-5 hours
2.  Pressure cook Rajma for 30 min, Check for soft beans, if not cook for more 5-10 min
3.  Make a coarse paste of onion, ginger and garlic
4.  Pour ghee in a pan on a medium heat
5.  Put the onion ginger garlic paste in hot ghee carefully, and fry until light brown
6.  Add tomato paste, coriander powder, rajma masala, half of the chopped cilantro
     (and other optional ingredients) and cook till  oil separates.
7.  Add cooked rajma beans to the pan, add more water as necessary for a good consistency.
8.  Add Cumin powder, and rest of the cilantro and let is boil for a few mins.

Rajma is ready.

Quick Simple Chhole


1C       Garbanzo Beans
1C       Onion            
1'         Ginger            
5-7      Garlic cloves
2T       Tomato Paste
1C       Cilantro              
2 T      Chhole masala       as per liking
1 T      Cumin  Powder    
2 T      Coriander Powder
            Salt to taste

Optional :
Chopped Green Chillies   as per liking
Chili powder                     as per liking

1. Soak Garbanzo overnight.    

2. Pressure cook with some salt, for 30 min,  cook more if not soft to the light press.

3. Grind Onion, ginger and garlic to medium fine paste  

4. Fry the paste in ghee, until its slightly beige- brown (Add few cut green chillies if desired)

5. Add Coriander powder and chhole or chana masala powder and chili powder

6. Add tomato paste, if needed more can be added at the end as its always precooked.

7.  Cook till ghee/oil separates

8.  Add chopped cilantro, cook some more

9.  Add the cooked garbanzo bean and add water to the desired consistency

10. Add cumin powder,  chhole masala powder add rest of the chopped cilantro

11. Adjust salt to the taste

Chhole Ready.