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.


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.


Cheese Egg Sausage Tortilla Wrap

tirtilla wrap

Servings: Two (2) Person
Cooking Time: 15 minutes
Type of Cooking: Gas Stove

♦ Ingredients:
• Eggs: 3 no’s (beaten and kept aside)
• Chicken Sausage: 1 no’s (slice in round pieces or as per your requirement)
• Grated Mozzarella Cheese: 2 tablespoons (can increase or decrease as per your taste)
• 1 Sprig of Spring onion: Finely chopped
• Butter: 1 tablespoon
• White pepper: ½ teaspoon
• Chilli flakes: ½ teaspoon
• Tortilla wrap: 2 no’s (if not available one can use readymade or homemade chapattis)
• Salt: As per taste

♦ Preparation:
• On medium heat, add ½ teaspoon butter in a pan for 30 seconds and then add finely chopped spring onion
• Sauté spring onion for 2 minutes and then add chilli flakes, white pepper and sauté gently
• Now add chicken sausage and sauté until sausages are cooked
• Reduce flame to low and add beaten egg.  Add salt as per taste and scramble them.
• To make the scrambled egg fluffy, in 30 seconds remove the pan from the gas stove and stir the egg in outside inside direction.  Continue the process of 30 seconds at least twice till the eggs are well scrambled. Once done keep aside in a plate.
• Now in the same pan roast the wrap slightly and add the sauteed scrambled eggs and top it with mozzarella cheese and fold it. Roast the wrap till crispy
• Once done remove it in a plate

Serve it with tomato ketchup or any dip of your preference.


Ghaba Lahim Aldan: Goat / Lamb Meat or Chicken cooked in slow flame

shikari gosht

Ghaba Lahim Aldan.


Serves: Four (4)

Cooking time:

If in hurry: 15 minutes (pressure cook the mutton – timing 2 whistles)

If relaxed: 1 hour 15 minutes. Depends upon the tenderness of the goat meat.

♦ Ingredients:

  • Goat Mutton / Gosht: 750 grams (wash and clean it thoroughly)
  • Garlic: At least 10 pods gms (paysanne cut or very small pieces)
  • Whole Red Dry Chilli: 4 to 5 no’s (Kashmiri only for colour and tangy flavour) if you want spicy use the whole spicy red chilli
  • Oil: 3 to 4 tablespoon
  • Salt: As per taste
  • Water: 500 ml (we use very less water in this)
  • Coriander leaves: fine chop for garnishing

Substitute: We can substitute chicken with mutton (the cooking time in relaxed mode will be 25 minutes) but the process will remain the same

♦ Preparation:

  • Warm oil in a pot on a high flame
  • Once the oil is hot reduce the flame to medium and add mutton to it and stir it for at least 10 minutes. It will change colour
  • Now add garlic and give two stir (and close the lid of the pot) for another 3 to 4 minutes
  • Once the fragrance of garlic settles in mutton, add whole red chilli (kashmiri or red) your choice and keep the flame of the gas stove on semi medium more towards the lower side
  • Stir it again for 2 to 3 minutes. Now add ¼ cup water and cover it.
  • And let it cook with the steam. But every 4 to 5 minutes keep adding little water
  • This process of adding water and giving it a stir will go on till next 1 hour.
  • Now the mutton will be tender well cooked and with a very nice aroma
  • Garnish it with coriander leaves and serve it

 Serve it with khaboos or chapattis or tandoori roti


Mango Chicken – The season is on….

MANGO CHICKENMango Chicken on Top of Steam Rice – Finger licking yummy
(Mango – Please dip mango for at least 3 to 4 hours before consuming it in any form. This is to avoid boils on the face or head)

Cuisine Type: Fusion
Servings: Four (4) Person
Cooking Time: 40 minutes
Type of Cooking: Gas Stove

♦ Ingredients:
• Ripe Mango: Any flavour 2 big no’s
• Chicken boneless: 500 gms cut into pieces as per requirement.
• Onion red: 3 medium vertical cut
• Ginger: ½ inch cut into Julians and than minced
• Cumin powder: ½ teaspoon
• Kashmiri chilli powder: 1 ½ teaspoon (gives natural colour)
• Curry powder: 4 teaspoon
• Green chilli: Deseed 3 no’s (just for the flavour)
• Vegetable oil: Drizzle as per requirement
• Salt: As per taste

♦ Optional Ingredients:
• Chicken stock: 1/4th cup
• Garam Masala: ½ teaspoon
• Red bell pepper: 1 no’s cut in Julian
• Capsicum: 1no’s cut in Julian

♦ Garnish:
• Coriander leaves: 1 tablespoon chopped
• Spring onion: Fine chop ½ tablespoon

♦ Preparation:
• In a bowl peel both the mango and cut 1 ½ mango and rest half keep it aside.
• Mix the cut mango in a blender to make it a smooth puree
• Heat pan on a gas stove and drizzle it with oil and once the oil is heated add chicken pieces to it and sauté it for 2 to 3 minutes until the colour turns into off-white pink on a medium flame
• Add the onion and stir it and cover it for 3 minutes, the chicken will start oozing its water
• Put salt as per taste
• Add ginger and deseed green chilli and give a soft stir it so that the aroma of ginger is well blended in the mixture
• (if you adding optional ingredients i.e. chicken stock, red bell pepper, capsicum you can add now)
• Once done add Kashmiri chilli powder and soft stir you will see the colour will change into bright red
• Now add curry powder and mix gently for 4 minutes
• Now it’s the time to add the mango pure add the entire pure and let the first boil come on high flame, once the first boil comes reduce the flame to medium and cover it for 3 minutes
• Pour water into the jar of the blender and let it mix with the leftover puree and then pour into pan
• Cover it for 10 minutes to 15 minutes (in between you can check and stir to ensure required water consistency if not add water as per your requirement as well as salt
• Once done add the balance ½ mango by cutting into pieces and cover the pan for another 5 minutes
• Switch off the gas stove and cover it for 3 minutes before transferring it into a serving bowl

• Garnish after transfer in the serving bowl (or) you can garnish on the plate before serving.

Serve it with steam rice.