Recipes R Simple

Dahi Vada / Thayir Vada | Lentil Fritters in Yoghurt

 

Dahi Vada / Thayir Vada is a very popular cold snack in India. It can be served as a side with the main meal or it can be served as a ‘chaat’ item. It may differ slightly from region to region, and again from home to home. Dahi Vada is also known as: 

  • Dahi Bhalla in Punjabi and Urdu 
  • Thayir Vadai in Tamil , Thayir Vada in Malayalam
  • Mosaru Vade in Kannada 
  • Dahi Bara in Oriya 
  • Doi Bora in Bengali 
  • Perugu vada in telugu

Skinned Black Gram Dal is soaked to make the fritters. These can be shaped like donughts or just plain balls.  The fried fritters are indeed a snack on their own. For this chaat version, the fried fritters get soaked in water or dilute buttermilk, to soften before  pouring the seasoned, whipped yoghurt and all the toppings over it.

Especially in hot weather this cold chaat is very refreshing and satisfying. It is also a great item to include during the month of Ramadan, which is approaching soon. Check out the video below.

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Instant Wheat Dosa | Gothambu Dosa

Instant Wheat Dosa | Gothambu Dosa  The quick breakfast remedy.

Instant wheat dosa is a life saver in my house on days when I wake up late or just am a little too sleep deprived to make a time consuming breakfast.

There are a few varieties of Wheat dosa that I have seen. Some versions are more savory, incorporating spice and other fresh ingredients. Some adding a bit of plain flour, semolina, dal or rice flour.

However, I prefer them with just wheat flour (Aata), water, ghee and salt! That’s just four ingredients! And you dont have to soak anything, grind anything or chop anything! Simply whisk everything together, heat your pan (tawa) and make just like you would make regular dosas. It goes well with any curry (especially coconut milk based curries) or if you prefer sweet, simply serve with coconut milk and sugar! I personally love it with my tomato curry and some simply dry black chick peas (Kala Chana/ Kadala) or Ghee Roasted Chicken.

Check out my quick video below.

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Salmon Curry with Thai Flavors

Try my Salmon Curry!

What is it that makes Salmon, the fish of choice for so many! Apart from the obvious healthy oils and all, it’s truly hard to resist the moist, tender and flaky fish. Are there ‘still’ those out there who are hesitant to even try salmon?? I can’t for the life of me,  understand why! Although long ago, even I was reluctant to eat Salmon, reason being; I tried it for the first time in a simple curry, and I must not have done a good job because I decided not to buy salmon again..

Then after some time, I ended up buying it again to try once again, and this time I baked it. It – was – just – amazing! I absolutely love the fact that you can make it into a complete meal over a salad too. Perfect for my low-carb days!

And yes, I finally made a curry that we all loved as well.  It is a Salmon Curry with the exotic flavors of Thai ingredients. It comes together simply and tastily!

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Mee Goreng Ayam | Malaysian Fried Noodles with Chicken

Mee Goreng Ayam | Malaysian Fried Noodles with Chicken.

Simple and Tasty street food or hawkers food that can be made in your kitchen TODAY! Very basic ingredients in an Asian kitchen. Translated, ‘Mee’ is noodles and ‘Goreng’ means fry. The stir fried noodles with chicken is extremely quick and easy to make as you can see when you watch my video.

Mee Goreng is popular in Malaysia, Indonesia and Singapore. I love how Malaysian cooking balances sweet, spice and sour in so many dishes, so perfectly. I started to learn Malaysian Cooking when I first moved to Singapore over fifteen years ago. I had a few good Singaporean and Malaysian neighbours back then who introduced me to so many things. We would shop, market and cook together. It was so much fun. I have lost contact with them over the years and often hope they will find me through my blog someday. I wonder if they are still cooking the Middle eastern and Indian dishes that I taught them as I am still whipping up a lot of what I learned from them.

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Fried Okra in Yoghurt Coconut Curry | Vendakka Moru Curry

Vendakka Moru Curry. Fried okra in a delectable yoghurt-coconut milk curry. It is smooth, savory and ‘lick the platter clean’ worthy!

My mom made this all the time growing up and now, I carry on the tradition.  Okra (Ladies fingers) are fried till golden-crisp before they are added to the yoghurt-coconut sauce. They absorb the tart, creamy and savory sauce. It’s just so yummy! Best served as a side with hot rice.

Even people who don’t like okra so much, are ok with fried okra. And fried okra in this soothing, heavenly curry is something you must try.

This is my family recipe. After the meal, my husband and children will do a toss on who gets to scoop out the left over okra in the yoghurt coconut sauce left in the clay pot.. It’s very nice to watch!

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Happy Earth 🌏 Day 2017

Happy Earth 🌏 Day 2017
My planet. My part.

Love the home we all share. HAPPY EARTH DAY!

It’s no wonder why she is called ‘Mother’.. Mother Earth, Mother Nature gives us all life too. We have taken her for granted far too long.

Plant whenever you can .. teach your children that food does not come from the supermarket.

Recycle. It’s very simple, yet so many neglect this earth healing act.

Conserve. Think of ways in which you can conserve energy and water. Practice it!

Enjoy the environment and do what you can to keep it clean and enjoyable for everyone.Take your family on more outdoor activities.

Animals share our home. Be thoughtful of their welfare.

Teach. Children are the future caretakers. Equip them with knowledge. Share knowledge.

Say No to products that we can easily do without, products that show no care for our home or it’s inhabitants. This can range from your everyday deodorant to weapons that cause loss of life.

Be a better child, parent, neighbor, citizen, student. Love the earth and show kindness in all elements of our lives.

These are things I practice and try to instill in my family. Everyone makes a difference.
Celebrating Earth Day with the Google Create Community. 🙂

Yesterday, I had a birthday cake order for a yummy Asian Sponge cake with fresh fruit filling and cream.. I used up all the extra fruit that was bought and whipped up some extra batter to prepare these cupcakes. My husband printed the little ‘go green’ stickers on recycled paper and my kids stuck them to the picks.. 60 cupcakes for all the students of both my girls weekend classes… The words help kids to ‘think’ about what EACH OF US can do.
#earthday

#CreateCommunityEarthDay2017

#CreateABetterEarth


Simple Chocolate Marble Cake

 

Happy Easter to all my readers! How about a Simple Chocolate Marble Cake ?

The technique of mixing two different types of batter, is known as marbling and has been around since the 19th century.  Presumably it originated in Germany, which is not surprising at all.  I love German recipes for cakes!

This marble cake is quite simple and makes for a good tea time cake. Add a little blue or pink food coloring to the vanilla batter to make the cake look more festive.  And for Easter, a very simple treat is to make these into cupcakes, piped with chocolate buttercream and decorated with mini fondant easter eggs. I was hoping to include the pics of those cupcakes here, but my camera memory card did a number on me and I lost some precious pics to oblivion. 🙁 A frustrating thing for a blogger.

Nevertheless, this is a very simple and yummy cake!

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Shana’s Chicken Lasagne with Homemade Pasta Sauce

Chicken Lasagne – Care to Indulge? 

Lasagne or Lasagna? The famous Italian dish of meat sauce and layered sheets of pasta, is loved by people all over the word. However, did you know, that you may be referring to it wrongly? My friends in the Middle East , India , and even in South East Asia, we often refer to the dish as ‘ Lasagna ‘.

However, this is actually incorrect because , Lasagna is the singular form and refers to a sheet of the pasta. ‘ Lasagne ‘ refers to the dish which uses multiple sheets of pasta. Truth is though, that the word Lasagna is used much more, but as a devoted foodie, it is my duty to let my readers know of the difference.

Chicken Lasagne is popular with those who do not eat beef, which is more commonly used.  I received many requests to post a chicken-pasta dish. So here is my version of Chicken Lasagne, and I assure you it is extremely delicious and everyone will be impressed if you make it for them. Quite indulgent, with butter, cream and cheese. Not the every day meal, that’s for sure. Creamy, warm and simply Yummy. Yay! Let’s go. Check out the video below.

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Chinese Style Steamed Egg | Steamed Water Egg

Chinese Style Steamed Egg | Steamed Water Egg  is the perfect  dish if you need to make something extra along with your rice and side dishes as a part of a yummy Asian meal. Silky smooth in texture, this savory set egg custard is absolute comfort! The texture is sometimes difficult to achieve, but after making this so very often for my kids after school meal, I have  learned some do’s and dont’s. Today I am sharing them with you.

Later, I will post my recipe for  Chawanmushi, which is the Japanese version of steamed egg. The Japanese version incorporates various fillings including, chicken and prawn. It can be had as an appetizer or a small meal by itself!

Back to the Chinese version though… sometimes simple is best. I mean it accompanies rice so well, and you dont need any extra sauces or gravy to moisten your rice so splendidly! The recipe also stretches the use of three eggs, to serve a family of four. Watch my video to make the perfect Chinese steamed egg.

 

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Pisang Goreng | Crispy Fried Sweet Bananas




Pisang Goreng or Goreng Pisang? Well the popular snack of deep fried  banana is referred to by both of these names, but Goreng Pisang refers to the ‘action’ of cooking the banana while ‘Pisang Goreng’ actually means ‘Fried Banana’. Small sized bananas are fried whole, with a crispy coating enclosing the hot and soft banana filling. Perfect with some tea or an ‘ on the go’ snack. The most important part of Pisang Goreng, is the selection of Pisang (banana). Use firm small bananas that are not too fat.  It is  sometimes made with elongated slices of plantain as well.

This is one of Indonesia’s favorite snacks, but is very popular in Malaysia, Singapore, Thailand, Cambodia, Brunei and the Philippines.

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