Egg rice for kids

Quick Egg Rice – Healthy Rice Dish For Kids!


 With these sparkling green peas and their mushy bite, this rice dish is a favourite among kids.  They love the uncomplicated way of presenting this and would love to dig the spoon and scoop the rice, egg pieces and green peas all at once before craming it into their little mouths!

The best news for mums is that this dish could be made ready within minutes if you have pre-cooked rice.  Tossing all up and serve in a jiffy for all the hungry kids coming back from a tiring day at school or from the playground.

Serve this in individual bowls in place of regular plates with colourful spoons for a change!  Their eyes will light up at the pretty sight of it !

You will need for 1 serving

  • 1 cup of cooked rice
  • 1 egg 
  • 1 Onion chopped thinly
  • A handful of chopped spring onion or leeks
  • A handful of frozen green peas
  • Salt and pepper powder to taste

Let’s make it – enough for one kid.

  • Heat up a wide wok and melt 2 tbsp of butter
  • Throw a handful of thinly chopped onions and brown them
  • Throw a handful of frozen green peas. Stir fry
  • Add thinly chopped spring onions.  Stir fry for a few seconds and push all to a side
  • Break an egg or two on to the empty side of the wok and immediately scramble it

egg rice2

  • Bring everything together and season with salt and pepper
  • Throw a cup of cooked rice and toss under high heat for a minute
  • Ready to serve!
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thilapia fillet

Pan Fried Thilapia with grilled cherry tomatoes on side

panfried These fleshy fish fillets, with its crispy outer layer is a very flavourful dish, which could be served as a  main meal with a lots of vegetables or grilled tomatoes on side.  A very healthy , satisfying meal for everyone, especially at dinner time!!

Frozen or fresh Thilapia fillets has the flavour  just right for this dish.  However, you can use Basa fillets in place of Thilapia which gives a more or less similar taste.

By using Kashmiri chili in this recipe will give the fish a lot of flavour and colour but not burn your tongue like other chili varieties.  However, if you are serving this dish for kids, add a little less chilies so that they can enjoy the flavours and the crispy outer layer with joy!!

What you need:

 Fish fillets (Thilapia / Basa) 4
Onion 1 chopped finely
Whole coriander seeds 2 tbsp
Whole cumin seeds 1 tbsp
Whole Kashmiri chilies 3-4 deseeded
Garlic 3 cloves
Tamarind pulp 1 tbsp
Semolina 1/2 cup
Lemon Juice of 1/2 lemon
 Salt  a few pinches

 Let’s make :

  • Wash, pat dry the fish fillets and sprinkle a little salt on top.
  • Grind chopped onion, deseeded Kashmiri chili, salt, turmeric, garlic cloves, cumin seeds and coriander seeds to a paste, using a wet grinder or the hand blender.
  • Add tamarind pulp and lemon. Lightly grind until all come together.
  • Take the paste out, pat on one side of the fish fillets.
  • Place semolina on a plate and wrap both sides.  Shake off the excess.
  • Heat up 2-3 tbsp of olive oil in a wide pan and place fish fillets side by side.
  • Pan fry under low flame.
  • When one side is fried enough, slowly turn to the other side.  Fry both sides.
  • If the oil runs out, sprinkle a bit more on top of the fillets.
  • Serve hot.  Delicious with grilled tomatoes on side.

panfriedcherry tom

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prawn balls

Prawn Balls – Prawn balls wrapped with golden bread crumbs

prawn-balls-300x248Kids will love these crusty and savoury prawn balls as a snack with a dollop of ketchup on the side. Packed in their school lunch box, these prawn balls  will have their crustiness intact and taste even better. They are easy to make and even easier for busy mums if stored in the freezer and deep-fried, whenever needed.

Gather the following ingredients:

Cooked prawns  1 cup
 A slice of bread
Onion  1
 Green chilli  1
 Salt and pepper to taste
Egg white 1 beaten
Golden bread crumbs 1/2 cup

Let’ s make :

  • Crush prawns with your fingers.
  • Grate the bread slice.  You can use the crusty bits left after making sandwiches.
  • Mix onion, green chili, salt and pepper with grated bread and prawns.
  • Sprinkle little warm water if the mixture is too dry.
  • Make small balls.
  • Dip in the egg white, then wrap with golden breadcrumbs.
  • Deep fry until golden.
  • Serve with ketchup.
  • Delicious, crusty and memorable in taste


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Pacific Pilchard fried rice

Delicious with every mouthful, this one-pot rice dish is a feast to the palate!!

Great choice for someone looking for a healthy version of  rice for lunch.  Also, the aroma and the flavours of pilchard fish, tomatoes, potatoes and sauces will deliver a very satisfying meal indeed!

Make sure you buy Pacific pilchard in tomato sauce for this recipe as it is the ideal choice to produce the best results.

Get  ready with these items:  

Pacific Pilchard in  rich tomato sauce 1 small tin 155 g
Rice (White basmati) 1 & 1/2 cups
Ginger and garlic grated 1 tbsp
Coriander leaves and stems 1 cup
Tomato 1 juicy
Onions 1 large
Fish sauce 1 tbsp
Soy sauce 2 tbsp
Ketchup 2 tbsp
New / Baby Potatoes 6 cut into chunkes
Cumin seeds and mustard seeds 1 tsp each
 Salt  1/2 tsp or to taste



Let’s Make it:

  • First wash the rice until water runs clear.   Drain water in a colander and keep aside.


  • Chop onions, tomatoes, grate ginger and garlic and cut potatoes.  Open the tin of pilchards and drain the sauce into a cup.  Leave aside the tomato sauce and fish pieces seperately.  Chop coriander leaves and stems.  Keep everything aside.


  • Heat up olive oil in a wide pan.  Sprinkle cumin seeds and mustard seeds, let them splutter.
  • Add the sliced onion and lightly brown it.
  • Add the following ingredients and fry after each one

Salt, ginger-garlic paste, coriander leaves and stems, chopped tomato, tomato ketchup, tomato sauce from the tin, soy sauce and fish sauce

  • Fry everything until  a thick and juicy sauce is formed.
  • Add potatoes.  Keep frying.


  • Drain water from the rice and add to pot.  Fry the rice for a min or two.
  • Next, pour warm water just above rice.
  • Give a good stir to bring everything together , cover and cook on very light flame.  Cooking time usually takes  10 – 15 mins.
  • After 10 mins, open the lid, drop the fish pieces
  • Adjust the taste
  • If the rice is not cooked enough and there is no more water left, sprinkle hot water to the sides, cover tightly and lower the flame for allowing it to cook a bit further
  • Finally, garnish with chopped coriander . Cover and keep the flavours to settle for about 10 mins
  • You can serve this dish on its own or with Chinese chili paste or any pickle on the side
  • Yummy !!!

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smoked fish curry

Smoked Fish Curry

fish-300x229-1-300x248This is a very flavourful  fish curry, which  could be made with very little time and effort. You can use popular tropical fish, such as Tuna, Thalapath (Sail fish), King fish, Thilapia  or Travellies for this dish.  It is necessary to sprinkle some salt and lemon juice on fish pieces and leave them for about 20 mins and then wash off in order to remove the fish smell, which some find a bit unpleasant.

First make the spices (These quantities are sufficient for 200g of fish):

Fish fillets cut into bite size pieces 200 g
Red chili powder 2 tsp
Curry leaves
Cinnamon quill 1
Garlic 4 cloves
Onion 1
Goraka (Gamboge/Garcinia) 4 small pieces
Roasted curry powder 2 tsp

Let’s cook the fish now:

  • Dry roast curry leaves, garlic cloves, goraka, roasted curry powder and chili powder on a flat pan until they turn darkest brown.   Keep aside
  • Next, slice the onion thinly and brown it  in 1 tbsp of olive oil / vegetable oil in a different pan. The ideal is an earthen pot to enhance the flavours and the texture.
  • Now add all the dry roasted spices along with garlic cloves into the oil and stir fry for a few mins
  • Add the fish pieces along with half a teaspoon of salt and mix thoroughly
  • Stir fry for about 3 mins under medium heat
  • Add warm water a little above the fish pieces, cover and cook under slow fire about 15 mins  or until properly cooked.  Do not add any raw spices or raw curry leaves into the pot as it might give a different  flavour from the expected smokey flavour
  • Cover and keep for 1/2 hr for flavours to settle
  • This tastes best next day!!!!


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Trout, Chinese style – steamed and smoked in hot oil


This insanely-simple exotic dish, inspired by the Chinese culinary sense, is passed on to my husband by a chef friend who runs his own restaurant.   All thanks to him, we have been enjoying this dish every since.   The soft, flaky fish wrapped with smoky oil and spring green gives such a delicate oriental taste to relish and remember forever.  The best news is that this is very easy to make and ready in just 20 mins , goes well as a perfect healthy version of lunch or dinner.

To further fire up the taste, you can add  some sort of pickle or simply, Chinese chili paste on the side.


You will need:

 Rainbow Trout – whole fish 1
Spring onion  – Class A a bunch
Root ginger and garlic 5 slices each
Soy sauce 2 tbsp
Sessame oil – Blended 1 tbsp
Salt 1/2 tbsp
Oil 2 tbsp

1st Step : Prepare the fish:

Clean and completely de-bone the fish, leaving only the main spinal bone.  You can do this with the aid of a pair of scissors.  Cut off the fins and scrape the scales off and place it on a plate. Cut the fish into two parts, if it is too long to fit on the plate. With a sharp knife, slash 2-4 deep crosses on the top of the fish and liberally sprinkle salt on the fish and inside.

  • Cut out the spring onion bunch very finely.
  • Slice up the ginger and garlic  into thin pieces and place inside the deep cuts on  the fish and inside too.
  • Sprinkle soy sauce and blend some sesame oil.
  • Spread spring onions on the top and inside.


2nd step : Steam the fish

  • Cover and steam on very high flame for exactly 20 mins.

Tips for steaming : Take a flat, wide pan and place a small side plate upside down.  Fill water just below the brim.  Place the plate with fish on the small plate and cover the lid.  Steam the fish for 20 min all the way on high flame.  High flame helps in boiling water and emit steam in a steady flow.

chinese fish 2


  • Exactly after 20 mins, open the lid, let the steam escape.

3rd step : Smoke fish with hot oil

  • Now pour over 2 tbsps of cooking oil into a pan and heat up on high flame until it lets out smoke. This will take about 2 – 3 mins.   Immediately pour smoky, hot oil over the fish .  You will see the fish sizzling up and a mouth-watering aroma fills up the kitchen.
  • Done!!

Serve the fish along with spring onions over a dome of steamed rice, accompanied with Chinese chili paste on side.


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