Chicken: Cooked in South-East Asian Sauce.

mongolian chicken

Serves: Two (2) Persons

♦ Ingredients

Chicken: 250 grams preferably breast

  • Corn Starch: 1 cup
  • Oil: 5 tablespoon

For the Sauce:

  • Cornstarch: 1 1/2 teaspoons
  • Water: 1/2 cup out of that 3 teaspoons for diluting cornstarch
  • Oil: 1 tablespoon
  • Garlic: 2 cloves finely chopped.
  • Ginger: 1/2 inch grated
  • Brown Sugar: 2/3 cup
  • Soya Sauce: 2/3 cup

For the Garnish:

  • Sesame Seeds: 1 tablespoon roasted

♦ Preparation:

  • Poke chicken pieces with a fork and coat Chicken with 1 cup cornstarch and keep aside and at the same time in a bowl mix 1 ½ teaspoon of cornstarch with 3 teaspoons of room temperature water and remove all lumps.
  • Roast sesame seeds and keep aside.
  • On medium flame, heat oil in a deep pan, add chopped garlic and sauté it for 1 minute.
  • Add brown sugar, ginger, soy sauce, spring onion, and water and mix well. Bring it to a boil, reduce flame to low, and mix cornstarch water.
  • Let the sauce become little thick
  • Simultaneously on other flame take a pan drizzle little oil on medium heat and toss the chicken slowly until they become golden.
  • Now pour 3/4th of the thick sauce over the chicken and reserve the balance to be used as gravy for rice.

Garnish with sesame seeds. Serve with rice



ARAYES: A Yummyciouss dish from Lebanon and famous in The Middle East

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Servings:                Two (2) Person

♦ Ingredients:

  • Chicken Shreds boiled: 250 grams (can use minced chicken or mutton but boil it first and keep aside)
  • Red Onion: 1 medium sized (finely chopped)
  • Garlic Clove: 2 No’s (fine chopped)
  • Ginger: ½ inch (fine chopped)
  • Tomato: 1 small (diced)
  • Broccoli: (optional) Do not add too many vegetables. Avoid as much as you can.
  • Red Chilli: ½ teaspoon
  • Arabic Spice Powder: 2 to 3 teaspoon (Check below details on how to make Arabic Spice Powder)
  • Coriander Leaf: 6 to 7 strand (fine chopped)
  • Olive Oil: 2 teaspoon
  • Salt: As per taste
  • Arabic Pita Bread: 4 no’s (or wheat bread/paratha)
  • Butter: To brush the breads (can brush with olive oil)

Arabic Spice Powder: Roast all the ingredients well and dry grind it. Store it in a air tight jar.

  • 1tablespoons ground black pepper
  • 2tablespoons paprika
  • 2tablespoons ground cumin
  • 1tablespoon ground coriander seeds
  • 1tablespoon ground cloves
  • 1teaspoon ground nutmeg 
  • 1teaspoon ground cinnamon 
  • 12teaspoon ground cardamom 

♦ Preparation:

  • In a bowl combine, boiled chicken shreds (or boiled minced chicken or mutton),chopped onion, Arabic spices, chili, garlic, ginger, tomatoes, broccoli and olive oil
  • Brush pita bread with butter or oil and fill with the mixture, spreading it out so that the filling is even and top it up with another bread which also well greased with butter or oil
  • Before you place on the air fryer, again brush the top and base with butter or oil
  • On 190 degree C let it get baked for 15 minutes, flipping it every 5 minutes to be baked evenly. If using a pan on medium heat let it get cooked and gently flip so that the stuffing inside is not displaced.
  • Once done cut into 4 quarters and serve  

Serve it with mayo garlic dip or tomato sauce.


Teriyaki Chicken: Prepared with chicken shreds

IMG_20180604_070854 (2)Easy to prepare

Serves: Two  (2) Person

♦ Ingredients

  • Chicken Cubes/ Shredded: 200 gm
  • Spring Onion/Scallions: 1 sprig (thin slice)
  • Ginger: 1 teaspoon (grated)
  • Garlic: 3 pods (fine chop)
  • Oil: 2 tablespoons
  • Black pepper: ¼ teaspoon
  • Roasted Sesame seeds: 3 pinches for the sprinkle in the end
  • Salt: As per taste (if required usually avoid it)
  • Fresh Orange Juice: 1 glass (optional)
  • Boiled Broccoli: 1/4th cup (optional)

♦ Ingredients for Teriyaki Sauce:

  • Soya Sauce: 3 tablespoons
  • Brown sugar: 50 gm (can use sugar)
  • Yummyciouss Raw Mustard Honey: 4 teaspoons (you can use any other honey)
  • Sesame seed oil: 1 teaspoon
  • Red chilli flakes: 3 pinches (optional)

♦ Preparation for Teriyaki Sauce:

  • Heat pan on low flame, add sesame seed oil and heat for 1 minute, ginger, garlic, chilli flakes, brown sugar let it melt and caramelize.
  • Now add soya sauce, honey, and keep stirring it in low flame and check the thickness/ consistency which is to your liking.
  • Once done keep it aside

 ♦ Preparation for Teriyaki Chicken:

  • Heat pan on medium flame and add oil and heat it.
  • Add chicken cubes/shreds and sauté it till they turn golden in colour.
  • Add black pepper, if you want you can add salt while you sauté the chicken
  • Once they golden in colour pour orange juice and let the chicken get quoted with orange juice on low flame for 3 to 4 minutes. 
  • It’s time to add teriyaki sauce. Spread it all over the chicken and the pan. Mix gently for 2 to 3 minutes. Once done switch off the stove. Let the sauce settle
  • Now garnish with scallions, broccoli and roasted sesame seeds.

 Serve it:  With steam rice or noodle. You can have boiled corns, cauliflower and beans as a side dish. For childrens, you can make a teriyaki burger or roll.


Baked Potato with Tumeric: A Sri Lankan Dish.

baked potato with tumeric

Easy to prepare

Serves: Four (4) Persons

♦ Ingredients.

  • Potatoes: 500 gm ( I have used baby potatoes, you can use as per your availability)
  • Red Onion: 1 large size (finely chopped and diced)
  • Garlic: 2 whole garlic (chop the top of the garlic)
  • Thyme: 2 – 3 sprigs (1 teaspoon of dried thyme)
  • Tumeric Powder: ½  teaspoon
  • Chilli Flecks: ½ teaspoon
  • Coconut Milk: ½ cup
  • Salt: As per your taste

♦ Preparation:

  • Preheat oven to 190C. (one can use OTG as well as Air fryer ). We can prepare by using a pan, but for that, we require an airtight lid. If the lid has hole use aluminium foil or dough and seal it.
  • Slice off the Garlic tops then peel the Potatoes and set them aside.
  • Place the potatoes in a deep baking dish (or pan) followed by the whole Garlic, Onion slices, green chillies, Thyme, Turmeric, Chili flecks, Salt and mix the ingredients together.
  • Pour in the Olive oil and Coconut milk, mix again.
  • Bake at 190c for 45 minutes or until the Potatoes are cooked (same goes for the pan cook in the low medium flame) and the skin turns golden on top. As ovens work differently in various altitude & brands, bake as long as you need to get the Potatoes tender and evenly baked on all sides.
  • Taste and make sure there’s enough Salt and serve it while still warm.
  • Garnish with chopped olives (optional) 

Serve it with rice crackers.


#Chickpeas / Chole – Cooked in distinctive flavour of a roadside restaurant (dhaba)

karahi chole

Serves: Two (2) Person

♦ Ingredients.

  • Chickpeas / Chole: 100 gm (soaked overnight or 8 hours minimum)
  • Cumin powder (Jeera): 1 ½ teaspoon
  • Coriander powder (Dhaniya): 2 teaspoons
  • Red Onion: 1 medium size (finely chopped and diced)
  • Tomato: 1 medium size (small diced)
  • Cumin Powder: ¼ teaspoon
  • Bay Leaf/Tej Patta: 2 no’s
  • Cloves/Lavang: 5 no’s
  • Black cardamom/Badi Elachi: 2 numbers slightly crushed
  • Amchur powder: It is made from dried mango (if not available one can use vinegar)
  • Carom Seeds/Ajwain: 1 pinch
  • Garam masala: 2 teaspoons
  • Ginger: ½ inch (julienne cut)
  • Green Chili: 2 no’s
  • Kashmiri Chili: 3 tablespoons
  • Salt: As per taste
  • Clarified Butter/Ghee: 4 to 5 tablespoons

♦ Preparation:

  • Boil chickpeas in 3 glass of water by adding red crushed onion, cloves, bay leaf, black cardamom and salt as per taste. Use less salt as we have to use it again later.
  • At least 3 to 4 whistles if in a pressure cooker or if in a pan until they become soft
  • Once boiled keep the water and chickpeas in separate bowls.
  • Now marinate the chickpea by adding the powder of cumin, coriander, Kashmiri chilli, garam masala, amchur and salt as per taste (if you have readymade chickpeas powder you can add to it) and mix well.
  • Now take two pans or wok and place one pan on medium flame, add clarified butter 4 tablespoons make is hot.
  • In the other, in low flame transfer the marinated chickpea – add ginger julienne, green chilli, tomato cubes, salt and gently saute by adding 6 to 7 teaspoons of water in which the chickpeas were boiled.
  • By now ghee will be really hot, it is time to add a pinch of carom seeds and immediately transfer the clarified butter on chickpeas and mix it well for 2 to 3 minutes. This process will add flavor to your entire recipe.
  • In case you want with gravy, you can use the entire water in which you had boiled the chickpeas
  • Garnish with coriander leaf and serve. 
  • Serve it: You can eat with chapattis or puris you can even carry for your lunch


Prawns Cooked in Butter with Egg Yolk Topping: Malaysian Style

butter prawn



Easy to prepare: 30 minutes

Serves: Two (2) Person



♦ Ingredients:

  • Prawns medium size: 8 No’s (cleaned with head trimmed but with shell)
  • Curry leaves fresh: 2 sprigs
  • Granulated Sugar: 1 teaspoon
  • Egg yolk beaten: 3 no’s stirred in a clockwise direction
  • Butter melted: 75 grams
  • Salt: As per taste

For Indian sub-continent (ISC) flavour:

  • Coriander leaves: 2 tablespoons fine chopped
  • Garam Masala: ½ tablespoon

♦ Preparation:

  • Heat little (just a teaspoon) butter in a pan and deep fry the prawns until they become pink.
  • Once done take them out and keep it aside.
  • Now take a wok, add the remaining melted butter and add yolk by keeping the beaten yolk at least 7 to 8 inches in height from the base of the yolk and while pouring it move the ladle in just one direction i.e. clockwise.
  • One they become fluffy and turn golden in colour remove from the work and keep it aside and press them gently to remove all the butter from them. Then keep the melted butter in a cup for reusing it.
  • Clean the wok, and keep it on the gas stove on simmer flame.
  • Add the butter and heat it for few seconds and add curry leaves, prawns and granulated sugar
  • Sauté it very gently and sprinkle salt.
  • Add half of the egg yolk you have prepared and softly mix.
  • Once done serve it on a rice plate and top it up with balance yolk.

 Serve it with steam rice.


Soya Chunks – Lebanese Style

soya chunks lebanese style

Serves: Four (4)

♦ Ingredients:

  • Soya Chunks: 150 grams (boiled in hot water for 10 minutes, transfer it to cool water and squeeze the water out and keep it aside)
  • Garlic: At least 5 to 6 pods crushed well.
  • Onion: 3 no’s Julian cut
  • Dry Mint: 2 teaspoons (fine cut of fresh mint can be used)
  • Olive Oil: 5 to 6 tablespoon (you can substitute with vegetable oil)
  • Salt: As per taste
  • Water: As per requirement
  • Coriander leaves: fine chop for garnishing

♦ Marinating process:

  • Ensure the soya chunks are well squeezed and dried, put them in a bowl.
  • Add 3 tablespoons of olive to the chunks alongwith salt  and mix well
  • Add dry mint now alongwith crushed garlic cloves
  • Mix well and keep it for 30 minutes

♦ Taste enhancer (optional):

  • You can add red chilli powder, cumin (jeera) powder, garam masala.

♦ Preparation:

  • Heat the remaining oil in a pot on medium to low flame.
  • Add the mixture to the pan and stir it well (if you want you can add cumin & chilli powder now)
  • Add water to it and cover the pan.
  • Let it cook, in between stir as well as check the level of water.
  • Once cooked i.e. it can be cut into pieces easily, switch off the gas stove
  • Garnish it with coriander leaves and if you want you can add garam masala before serving.

 Serve it with khaboos or chapattis or steam rice.