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Showing posts with label SUKANYAS CONCOCTIONS. Show all posts
Showing posts with label SUKANYAS CONCOCTIONS. Show all posts

Thursday, July 30, 2020


Did you’ll know that the Chinese Filipinos are one of the largest overseas Chinese communities in Southeast Asia.
The trade with China was the beginning of a major influence and contribution within the Filipino culture. One major influence that the Chinese contributed within the culture was culinary arts. Some culinary techniques that the Filipinos were taught include sauteed dishes, rice cakes and noodle dishes(like Pancit!).
Yang Chow Fried Rice is one of the dishes that was born out of this fusion. It’s very popular in the Philippines.
The dish contains Barbecued Pork known as Char Siu and shrimps, but I have replaced it here with Soya Nuggets.
This dish is a complete meal in itself.

Ingredients (Serves – 4)
Rice – 2 cups
Soya nuggets – 1 cup
Soya sauce - 1 ½ tbsps
Onion – 1 chopped
Green peas - ¾ cup
Carrots – 1 julienned
French Beans – 1 julienned
Corn – ½ cup
Lettuce – 8- 10 leaves
Ginger minced – 1 tsp
Garlic minced – 1 tsp
Sugar - 1 tsp
Cooking Oil – 3 tbsps
Salt as per taste

Cook the rice or preferable use cooked rice from the day before Rinse out the soya nuggets, Soak the soy chunks for at least 15 minutes in boiling hot water with a pinch of salt. Once done, dunk them in some cool water. Drain the nuggets through a colander, now squeeze out the excess water the chunks have absorbed.
The next step is preparing the vegetables.
In a wok, add oil and then sauté the ginger and garlic.
Add in the onions, cook for a minute, then add in the soy chunks, saute nicely. We want the nuggets to absorb as much flavor as possible, add a teaspoon of soya sauce and stir further more for another 2-3 minutes till you see the nuggets getting done,
then add in all the vegetables and stir fry on a high flame, add salt and toss well. The vegetables should be done but crunchy and not over cooked. At this point, add the rice and mix well.
Put-in the soy sauce, sugar, and salt (Be careful when adding salt, as the soya sauce has a salty taste as well). Mix well and let it get cooked on a low flame with the lid on for about 10 minutes, so that the rice absorbs all the flavors. After this, toss in the chopped spring onion leaves. Cook without lid for 2 minutes while mixing with the other ingredients.
Your Yang Chow Fried rice is ready to eat.
Serve hot with some chilly marinated in soya sauce.

· I have used Thai Rice in the recipe. The important thing to note is the rice should fluff up well and not be sticky. This fried rice works well with Leftover rice which is taken cold from the refrigerator as it tends to be non sticky. In case of using freshly cooked rice, spread the cooked rice on a big plate for it to cool down and become separate so it can be used to make the fried rice.

· The soya nuggets can be replaced with tofu or even tempeh if you like. Or you can use Mock meats available easily in the Asian Section of the supermarket.

· This recipe is Vegan Friendly

· Soya Nuggets is used as a meat alternative, the original recipe uses Barbecued Pork and shrimps, so those who can eat meats can add this to the fried rice.

Friday, January 10, 2014


This time when I went for my weekend grocery shopping, I saw bags of frozen Toovar Lilva, all neatly picked, sorted and frozen. The fresh ones are not available so easily in Singapore and seeing such a convenient pack I decided to buy it.
Usually when I buy this I use it in the Surti Undhio. This time I thought I will make something different from it and decided to make a Pulav out of it which is a one pot meal at home on the days when I am lazy to cook and I need to rustle up something quickly.
Here is a recipe of the Toovar Lilva Pulav for people who like some variety in their palette.
The Toovar Lilva Pulav was such a hit in our house that it got over in no time.

Toovar Lilva / Pigeon Peas – 1 cup
Basmati Rice – 1 ½ cup washed and drained
Bay leaves - 1
Cumin Seeds – 1 tbsp
Cinnamon sticks – 1
Clove / Lavang – 1
Turmeric – ½ tsp (Optional)
Asafetida – a pinch
Onion – 1 finely chopped (Optional)
Freshly chopped coriander leaves – 2 tbsps
Oil – 2 tbsps
Salt as per taste

To Be Ground Into A Smooth Paste (using Little Water)
Chopped Coriander leaves – ½ cup
Green chillies – 4
Ginger paste – 1 tsp
Lemon Juice - ½  tbsp
Fresh Green Garlic (Hara Lehsun) – ¼ cup (Optional)

Rinse out 1 ½ cups of long grained Basmati rice and then soak it for a while in water.
I used the frozen pigeon peas, Incase you are using the frozen Toovar Lilva, kindly soak it in some warm water. If you are using fresh ones just rinse the pigeon peas out through a colander and they are ready to use.
Now, take the chopped coriander leaves, green chilly paste, ginger paste, a pinch of salt, Lemon juice and the fresh green garlic and blend to fine consistency in a mixie / blender adding a little water.
(I didn’t use the green garlic & onion in this recipe)

In a wok, put 2 tablespoons of oil, once the oil is heated add in the Bay leaves, Cinnamon stick, clove and the cumin seeds, once you see the cumin getting fried, add in a pinch of Asafetida (I always like to asafetida in my dishes as it has property to remove gases and in this recipe we have beans so it is good to add some), and fry for a minute.
Now add in the finely chopped onions and sauté until transparent. The onion should look shrunk and well fried.
After this, add in the Corriander-green chilly-ginger-lemon juice paste and sauté well. The color of the paste when fried well becomes slightly light.
Ensure that you don’t burn the masala as then the pulav won’t taste so good.
Meanwhile drain the water of the Toovar Lilva by passing it through a colander (if using the frozen ones).
Once, the masala turns into a lighter color. Add in the Toovar Lilva and sauté until the Pigeon peas turn into a lighter green,
After this add in the rinsed and soaked Basmati rice without any water and sauté for 2-3 minutes adding salt as per the taste and mixing everything well.
Once this is done you can put this in a rice cooker and add water according to finger level consistency for example when you put your finger in you will know how much rice is there, that much water has to be added or alternatively add water until the rice is completely immersed and there is another tea-cup of water on top. The water level has to be perfect for a perfect pulav, now switch on the rice cooker and keep to cook position.
I always use the electric rice cooker for pulav in Singapore but you can make it in a non stick wok by closing the lid and keeping the gas on a low flame.
Either way it cooks well. Once the rice cooks, give it a light stir so that everything mixes well without breaking the grains of rice Put the lid back and let it stand for another five minutes. Then turn off the plug.
Garnish with coriander leaves. Serve hot.
If you want to decorate it some more you can even garnish it with freshly grated paneer.
Enjoy the refreshing Toovar Lilva pulav with any gravy of your choice or just with Papad, pickle and raita, It’s a complete meal.

Friday, January 6, 2012


Schools have started and so has the daily grind for me with 2 little school going children and it is very important for me to ensure that the children eat a balanced diet which includes vegetables and greens.
I hid some greens (Spinach leaves, dried fenugreek leaves powder and coriander leaves), in my children’s favorite snack “dhokla”, my kids were enticed by the lovely fresh green colored dhoklas and ate them with delight.
I think it’s a nice way to make kids eats vegetables. Do try this steam cooked recipe packed with nutrition

Besan (gram flour) - 1 cup
Semolina (Rava) - 1 1/2 tablespoons
Spinach leaves (Palak) – 10-12
Kasuri methi powder – ¼ tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Sugar – 1tbsp
Ginger paste - 1 teaspoon
Green chilly paste - 1 teaspoon
Garlic paste – 1 tsp (optional)
Citric Acid (Nimbu ke phool) - 1/2 teaspoon or Lemon juice – 1 tsp
Eno Fruit salt or Soda Bicarb – 1 ½ tsp
For the tempering
Oil - 1 tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
White Sesame seeds (til) – ½ tsp
Green chillies – 2-3
Curry leaves – A sprig
Asafetida (hing) - a pinch
For the garnish
Freshly grated Coconut – 1 tbsp
Coriander leaves – 3-4 tbsp

Rinse the Spinach leaves and 3 tablespoons of coriander leaves in a colander. Make a fine puree of the leaves in a blender without adding water.
In a big bowl add in all the ingredients except the Eno fruit salt and mix well using water to make a thick idli like batter. Let this rest for 10 minutes.
Add in the Eno fruit salt or Soda bicarb, Add little water and mix well.
You will notice that the mixture rises. Don’t wait too long once the batter rises.
When you see that the batter has risen immediately pour it onto a greased thali and steam, else your dholkas won’t turn out puffy and nice.
Remember the batter should’nt rest after adding the fruit salt.
Once the batter is poured into a deep greased plate, steam for about 10 - 15 minutes in a pressure cooker without the whistle or in a steamer.
When it’s done in a pressure cooker, keep it for about 10 minutes after you hear the whooshing sound of steam coming out through the top nozzle.
Once you turn off the gas, let the dhoklas rest for a while. Check with a knife, insert into the cake, if it comes free your dhoklas are done.
If not, steam cook for some more time.
For the tempering, heat the oil in a small pan and add the mustard seeds, when the mustard seeds crackle add in the cumin seeds & sesame seeds. Fry 2 -3 whole green chillies with the stalk, Add the curry leaves, Add in some asafetida and pour this over the steamed dhoklas.
Garnish with Finely chopped coriander leaves and some freshly grated coconut.
Cut into pieces and serve with coriander chutney or tamarind and date chutney.

I would like to pack some of my Hara bhara dhoklas to Priya Sreeram’s Fast Food Not Fat Food event.
This event was originally started by Priya Mahadevan 

Monday, August 8, 2011

MOOLI AUR METHI KI SABZI (Raddish with leaves and Fenugreek leaves dry curry)

MOOLI AUR METHI KI SABZI (Raddish with leaves and Fenugreek leaves dry curry)
Here is a recipe created by me. Fusion of fusions and a lot of confusions, presenting the Mooli aur Methi ki Sabzi with a twist.
I haven’t heard of Radish along with it’s leaves cooked combined with Fenugreek leaves and I decided to try this combo just for fun and lo and behold it turns out to be too good and everyone likes it including my friends with whom I shared it proudly. I am sure Archimedes must have felt the same way when he discovered the laws of buoyancy the way I felt tasting my invention. It was extremely exciting and I am thinking of creating a whole new topic on my blog dedicated to the new things that I am going to try. Ain’t that going to be fun.
Without further ado…let’s go on to read the recipe of a dry curry made with Radish along with its leaves and Fenugreek leaves.
Radish with leaves - 3-4 (use small radish)
Fenugreek – 1 cup
Onion – 1 (optional)
Besan (Chickpea flour / Bengal gram flour) - ½ cup
Ginger paste – 1 tsp
Mustard seeds – 1 tsp
Black gram dal (Udad dal) – 1 tsp
Asafetida – a pinch
Red chili powder - ½ tsp
Turmeric powder - ½ tsp
Salt as per taste
Roast the chick pea flour (besan) until golden brown, keep this aside. Wash and peel the radish and chop them into small squarish pieces and keep aside. Separate the radish leaves, rinse them thoroughly and chop them finely and keep aside. Sort the methi leaves(de-stem), rinse well under running water in a colander and chop them. Keep this aside too.
Now in a wok, add one 1teaspoon of oil, once the oil is hot, add the mustard and udad dal and when it splutters add in the chopped radish,
If you are using onions kindly add finely chopped onions before adding the radish and sauté until transparent only then add the radish.
After this add in the radish leaves and fenugreek leaves. Also add in the turmeric, asafetida, red chilly powder and salt as per taste and stir well.
Cover the wok with a lid and let it cook in its own juices. Don’t add any water as once you add the salt the radish, its leaves and the fenugreek leaves will release its own water and it should cook in that only. After about 15 minutes you will notice that the radish is soft and can be easily mashed by hand and the water has dried completely and the vegetable has become dry. At this stage add in the roasted chickpea flour and mix well. Check for salt, you can add some more salt in this stage. Mix it well and cook until dry as you see in the picture.
Serve this unusual concoction of mine with fulkas/parathas or dal and rice or sambhar/rasam and rice. It’s a fusion recipe and can go with any cuisine.

Monday, August 1, 2011


This will feature dishes concocted by me.  Usually there are traditional ways of cooking a certain dish. Same dish is cooked in different ways in different states of India and also in different parts of the world. Human being has a tendency to get bored easily. Variety is the spice of life. No wonder then that so many fusions took place in the culinary world. Spices that were brought from India by the East India company started being used in Britain. Coffee from Brazil was enjoyed by people in Europe. Mediterranean and Continental food have found its place in a traditional place like India. Thai food is eaten in USA, Chinese food enjoyed in Europe. Pizzas, Burgers and Noodles have captured the world and the list is endless. We can see that what was traditionally cooked and relished in certain parts of the world are not the only thing that’s being eaten by them. People in their relentless pursuit for variety and change have sought solace in food from other countries. Some countries like India where the taste buds of people find it difficult to adapt to foreign cuisines have devised their own fusions, so here you see Chinese food cooked with some Indian spices, this has been done to alter the taste to suit the Indian palette and this has given birth to a whole new genre of fusion cuisines. Such fusions have happened all over the world. A foreign cuisine is taken and altered to suit the taste of the local people. This has always worked. People like to try new recipes and flavors but they find it more comforting if it has the flavors, spices & tastes that is near to their own cuisines. Food has always been something which has provided comfort to man and there is no doubt that people like food which they find comforting to them.  

Thursday, August 7, 2008


ONION FRITTERS WITH RED JALAPENO PEPPERS AND CASHEWNUTSIn the desi style we can call it Onion Bhajji/Bhajiya lal Mirchi aur kaju ke saath.
I guess I am hooked onto red Jalapeno peppers, I love the color, the flavor, the extra funk or you may say punch that it adds to any dish. Don’t replace the red jalapeno peppers with any other pepper, the taste won’t be the same. If you don’t get Jalapeno peppers in your country, you can use Red Capsicum. Here is yet another Original recipe of mine.

Ingredients Onions – 3-4
Red Jalapeno Peppers – 2
Cashewnuts – 1 tbsp
Gram Flour – 1 cup
Bishops weed (Ajwain/Omam) – ½ tsp
Asafetida – 1 tsp
Red Chilly powder – 1 tsp
Salt as per taste
Chop the onion in thin slivers, Slit the Red Jalapeno peppers de-stem and de-seed them. Chop them in thin strips also. Put them in a bowl, Add the cashewnuts, then add 3 tbsps of gram flour, the bishops weed, Asafetida, Red chilly powder, salt and mix well. Allow the onions and chillies to marinate in the mixture for about 5 minutes. The onions start to sweat and you will notice the mixture to be moist, at this point, add the rest of the gram flour and some water, The water is added to make the mixture a bit loose and in dropping consistency as shown in the picture. Again keep aside for 4-5 minutes.
Heat oil in a frying pan and when the oil is hot, drop small balls of the batter, while dropping spread your fingers so they drop unevenly and look shapeless, this makes it more crispy. Fry the Bhajiyas(fritters) till golden and crisp on a slow fire. Remove and drain on a kitchen towel to remove excess oil. Serve hot with green chutney/ coconut chutney or tomato sauce

I would like to send this dish also to Lore's Original recipes Event.


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