Egg noodles

Best egg noodles recipe – Easy Chinese style Chow mein

Egg noodles - Chow Mein
egg noodles - Chow Mein
Egg noodles - Chow Mein

This delicious Egg Noodle dish is a speedy one-pot or rather a one-wok dish in which, all will come together in just less than half an hour. It is indeed a perfect dinner choice when you do not have time to bother about something elaborate and time-consuming.

The best news is that everybody in the family will get to eat lots of colourful vegetables without a fuss. This dish will taste simply delicious only with just veggies but if you prefer to take the nutrition levels a bit further, you could scatter some halved boiled eggs, some cooked prawns, chicken, or anything you could imagine. My choice is, “Chinese sweet and sour chicken” on a dome of this noodle dish which makes me feel that I am dining at the best Chinese restaurant in town!

If you have time, why not make this glorious sweet and sour chicken dish to go along with your noodles?

Chinese Sweet & Sour Chicken – Recipe link:

Rice noodles, pre-boiled noodles, or just egg noodles are perfect for this recipe. Be liberal in dropping all sorts of colorful vegetables to make this dish absolutely healthy and versatile. However, in order to preserve the authentic Chinese taste and appearance, remember to add beansprouts and mangetout and they necessarily be stir-fried in sesame oil. But do not worry if you do not have them, just opt for carrots and leek and if you use sesame oil for frying the taste will not be altered even in a fraction.

Egg noodles - Chow Mein


Egg noodles (Medium)250g
Garlic cloves4
Beansprouts2 handfuls
Carrots2 large
Leek or spring onions
Button mushrooms (optional)1 cup
Soy sauce3tbsp
Oyster sauce2tbsp
Sesame oil for frying3tbsp

Let’s make:

Boil the noodles

  • Boil water – half a large pan
  • Drop noodles. Stir with a form or chopsticks a few times. Let boil
  • Take one noodle strand and check if cooked enough. If so, drop all into a colander. drain water completely
  • Now, hold the colander under the cold tap and wash the noodles thoroughly until no starch remains
  • Keep aside

Prepare the vegetables

  • Cut veggies into cubes or long strips
  • Slice the garlics and cube the onion
  • Take the string off from mangetouts
  • Keep the mushrooms ready

Stir fry all

  • Heat a large wok and add sessame oil
  • Add cubed onion and garlic. Brown them lightly
  • Add the mushrooms. Stir fry them
  • Drop all the veggies and stir fry until they all are soft
  • Add the beansprouts. Continue stir-frying
  • Now add the sauces: Soy and Oyster . Let the sauces boil
  • Drop the noodles
  • Bring the noodles and veggies together with the help of tongs or two forkss
  • Stir fry under high flame for a couple of minutes or until all flavours are combined thoroughly
  • Scatter leeks on top
  • Empty the whole lot on to a large dish, piping hot!
  • Serve immediately with a side dish or some boiled eggs scattered around
  • Tuck in!

Sweet and sour chicken

Best Sweet and Sour Chicken recipe – A popular Chinese delicacy

sweet and sour chicken
Sweet and sour chicken

Try this much healthier and much tastier homemade version of sweet and sour chicken and ditch the takeaway forever! Who wants to spend three times more and eat just a little potion full of MSG, the killer salt in takeaways when you can easily wrap some chicken and veggies together in a delicious sauce and produce the best sweet and sour chicken dish at home? The potion will be ample and more than anything else, you know exactly what you have added to the pot!

The whole process is totally uncomplicated and simple. I have given the full recipe in 3 steps for easy browsing. Start the process by coating the chicken with the batter, deep fry, then make the sweet and sour sauce, stir-fry the veggies and toss all together wrapping in the sauce to produce a mouthwatering, juicy and colourful chicken dish that is good enough to fall in love with!


Ingredients: Vinegar, sugar, honey, salt, tomato sauce
Chicken breasts ( Cut into bite-size pieces) 300g
Ginger and garlic (cut into thin strips)
Vegetable oil (For deep-frying and stir-frying)
A spoon full of sesame seeds and spring onions (for garnishing)
Bell peppers in green, yellow, and red colours1/2 each
Corn flour1 tbsp
Vinegar1/4 cup
Brown sugar3tbsp
Salt and pepper a few pinches
Water1/2 cup
Corn flour2 tbsp
Plain flour 1 cup
Baking powder1tsp
Water1/2 cup or a bit more
Salt and pepper to taste

How to make:

Step 1: Fry the chicken

  • Season chicken with salt and pepper – keep aside
  • Mix plain flour, baking powder and cornflour together
  • Beat the egg with water, salt and pepper and pour into the flour. Make a slightly thick batter
  • Tip all the chicken pieces into the batter
  • Pick one by one with chops sticks or fork and deep fry until crispy and golden. Do not crowd the pan
  • Place on a kitchen paper and keep aside until needed later

Step 2: Make the sauce

  • Add all the ingredients listed under sweet and sour sauce into a pan and simmer gently
  • Check the taste. You can add more sugar, honey or vinegar at this point and adjust the taste according to your preference

Step 3: Fry the vegetables and add in the sauce and chicken

  • Heat some oil. Saute the cubed onion and sliced garlic and ginger
  • Add in the colourful bell peppers
  • Push all the vegetables to a side
  • Now pour in the prepared sweet and sour sauce
  • Let it boil and add in the chicken
  • Sprinkle 1tbsp of cornflour
  • Lower the flame and wrap all together
  • Toss and turn a few times, check the taste and take out from the stove
  • Serve immediately with hot boiled white rice, noodles or Chow Mein
  • Delicious and addictive!
Sweet and sour chicken
Butter chicken

How to make the best butter chicken – without cashews – low in calories – silky gravy

Delicious with piping hot steamed white rice
With warm freshly baked chapatis

Why not cheer up your Friday night with this silky butter chicken curry? Even if you are not quite a curry fan, I bet that you will fall head over heels with this dish! Who wouldn’t? You simply cannot resist this silky smooth gravy and the delicate, boneless pieces of chicken that will melt in your mouth. The best news is that this dish is super easy to make without going through a long and strenuous cooking process. Therefore, it’s ideal for young people; this is your kind of dish to try out!

I present this easy/healthy recipe after eliminating some ingredients such as cashew nuts, tomato passata, and yoghurt, which usually are added into this dish. My aim is to minimize the effort and achieve glorious results, keeping in mind that the dish should not contain too many calories, yet to be supreme in taste!

I suggest that you just go through the recipe while making quick mental notes about the ingredients, and the whole process of making it. This will allow you to get an idea about the cooking method, if you are a novice in Asian cuisine. Finally, jot down all the required ingredients and go shopping! Do not forget to buy some flatbreads or basmati rice. Butter chicken and steamed basmati rice is a real love story!

Good luck!

Butter chicken recipe

Ingredients needed:

Chicken breasts ( cut into cubes)300g
Double cream1/4 cup
Onions1 large
Tomatoes ( riped and juicy)1 large
Bay leaves 2
Ginger1/2 inch piece
Garlic 4/5 cloves
Cloves and cardamoms 3 each
Water (hot)1 1/2 cups
Salt1 tsp or to taste
Sugar1/8 tsp ( A few pinches)
Oil1 tbsp
Butter2 tbsp
Garam masala1/2 tsp
Cumin powder (Jeera powder)1/2 tsp
Coriander powder ( Dhaniya powder)1/2 tsp
Turmeric1/2 tsp
Chilli powder1tsp
Kasoori methi powder (Dried Fenugreek leaves)1 1/2tbsp
Butter Chicken ingredients

Let’s make it:

Step 1 – Marinate the chicken and fry

  • Marinate the chicken pieces with a little salt, chili powder, turmeric powder and a few drops of lemon.
  • Keep aside for 20 mins
  • Brush a little oil in a pan and stir fry the chicken pieces
  • Keep aside

Step 2 – Cook the chicken in spices

  • In a pan, heat 2tbsp of oil and saute the onions with a couple of bay leaves, 3/4 cloves and cardamoms
  • Fry chopped tomatoes and ginger & garlic crushed together
  • Add in the spices: Cumin powder, coriander powder, turmeric powder, garam masala powder (1/2 tsp each) and chilli powder – 1tsp
  • Stir fry a minute or two
  • Drop the prepared chicken into the pan and stir fry until chicken pieces are coated well with the spices. If too dry, sprinkle a little water
  • Pour hot water just above the chicken. ( Do not pour too much water at this point)
  • Cover and cook under medium flame for 15mins
  • Open the lid and pour more hot water, cover and cook another 5 mins

Step 3 – Final therapy – make the silky gravy

  • Now pour 1/4 cup of double cream, stir well, close the lid and cook under a very low flame for 5-8 mins. (You can add more double cream if you prefer a thick gravy)
  • Open the lid, drop a dollop of butter. You are cooking butter chicken remember?
  • Now take a handful of Kasoori Methi and crush it by rubbing your palms together and drop into the pot. This is the vital therapy which gives the distict aroma of butter chicken)
  • Add in 1/2tsp of sugar and stir through
  • Cover and simmer a little while. (5 – 8 mins)
  • Let the pot sit for 10 -15mins until all the flavours soak into the chicken pieces and oil floats above the gravy
  • Done!
  • Enjoy with a plate full of steaming white rice or freshly baked rotis

Chinese dumplings


Chinese dumplings
Chinese dumplings
Chinese dumplings
Chinese dumplings

This easy recipe will bring your dumplings dream come true! Make them at home, keeping the authentic Chinese taste intact and you will never run to restaurants to grab them!

I must say that our numerous visits to various restaurants in the China Town, in Central London, just to taste their authentic dumplings, have always been tantamount to a massive disappointment. They never lived up to our expectations and I found the outermost layer delicate and moist but the inner filling had very little or no flavours at all. Also, the filling was very little in quantity too.

 So, while experimenting with dumpling-making for a while, I came out with such exciting results which surely became an instant hit with my family as well as with friends. As a matter of fact, the overall taste is completely based upon the filling, so, take all the ingredients fresh and of good quality. Minced pork is best for this recipe but if you do not prefer pork opt for chicken mince.

The best advantage of making them at home is that you could make them deliciously flavourful according to your desire and you will have plenty to gobble down.

So let’s get on with making dumplings!

Chinese dumplings
Minced pork, spring onions, plain flour, cornflour, soy sauce, vinegar, sesame oil, ginger, sugar and hot water

Ingredients needed for the dough and for the filling :

Enough for 30 – 35 dumplings.

For the outer cover
Plain flour300g
Boiling water1/2 cup
Warm water(enough to knead the dough)
For the filling
 Pork mince or Chicken mince300 g
Spring Onion – Class A  – 120 g1 bunch
Soy sauce (dark)4 tbsp or more
Blended sesame oil4 tbsp
Brown Sugar3 pinches
Ginger – shredded1-inch root
Salt3 pinches
Corn flour4 tbsp
Rice vinegar1 tbsp
Cabbage – shredded1 cup (optional)
Chinese dumplings

Let’s get started:

1) Make the dumplings dough;

  • Place 300g of plain flour in a bowl and make a well in the middle.  
  • Now, pour 1/2 cup of boiling water into the well
  • Immediately, cover the bowl and let it rest for 5 mins
  • Open the lid and run through a wooden spoon.   Again cover and leave for 10 mins.
  • Now pour 1/2 cup of warm water gradually while kneading the flour with your hand.  
  • Add more warm water if needed and knead until the dough becomes soft to touch and not sticking onto your fingers.  Cover and let it rest for 30 mins.  
  • In the meantime, make the filling.

2) Make the filling;

  • In a large bowl add minced pork
  • Then add chopped spring onions
  • Drop sugar and chopped ginger in
  • Now, add soy sauce, sesame sauce, and vinegar
  • Drop cornflour in
  • Bring all together using a fork or chopsticks
  • The filling is ready!
Place the filling in the middle of the flattened disk

3) Let’s make the dumplings and steam them:

  • Divide the dough into equal size balls
  • Lightly flour the surface of the kitchen worktop or a wide chopping board.  Place a ball of dough and roll it to a flat round disk, using a rolling pin
  • Place a tablespoon of meat mixture on the middle
  • .Bring both sides together and pinch on the pleat making them tightly clasped
  • Make enough for one round of steaming. While one batch is in the steamer, you can go ahead making the next batch and place them on a flour-dusted surface

4) Let’s make the dumplings and steam them:

  • The final step is to steam the dumplings. Brush oil on the bottom of the steamer and arrange dumplings without sticking to each other.  Now, steam on high flame for about 5 – 6 mins.  You will see the colour of the outer cover change and start glistering when cooked enough
  • Switch off the flame and take out dumplings one by one, very gently, with the help of soft-edged tongs and place them on a plate
  • Your delicate dumplings are ready!
Chinese dumplings

Let’s make the dipping sauce

What you will need:

  • 2 tbsp  – dark soy sauce
  • 1 tbsp  – warm water
  • chopped coriander leaves
  • a few pieces of chopped red chili for a fiery blend. (avoid chili when serving kids)

Whisk all together and serve in a separate bowl next to dumplings with chopsticks, a fork, or a spoon. In place of this sauce dipper, you can opt for Chinese chilli oil or chilli paste which are ideal dippers for these dumplings.

Chinese dumplings

Chicken Curry – Ideal for weekend lunch or a special occasion

chicken curry recipe
chicken curry

This glossy chicken dish will look absolutely mouthwatering and instantly win over any other dish on the table. Make this a bit spicier than usual by adding a couple of extra dashes of chilli powder if you are cooking it in the winter months, making it extra appealing to your tastebuds. Trust me, the delicious spicy taste will make you feel instantly warm and happy.

You can serve this delicious chicken curry with anything. My favourite is warm, crusty homebaked fluffy bread! Moping a chunk of spongy bread in the silky gravy and savouring the taste nice and slowly is the height of satisfaction of eating beautiful chicken curry. To me, it’s the combination of aroma, appearance, and of course, taste that appeals, not each in isolation.

So, let’s get ready and make it;

Chicken cut into bite-size pieces or drumsticks
(skin out)
500 g
Chilli powder, preferably Kashmiri chili powder1tsp or a little more
for the marinate and
1 tsp more
Turmeric1/2 tsp
Cloves and Cardamoms4 each
Roasted curry powder2 tsp for the marinate
& 1 tsp more
Salt to taste
Ginger and garlic pound into a fine paste
Onions (medium)2
Green chilies – slit and some curry leaves2
Coconut milk powder (optional)1/2 tbsp
Vinegar1 tbsp
Marinated chicken
  • First, marinate the pieces of chicken by rubbing salt, turmeric, chilli powder and roasted curry powder and keep aside for at least 1 hr
  • Now, deep fry the chicken pieces in hot oil and place them on several kitchen papers stacked together, until all the excess oil drains out. Do not fry too long until its not too hard and crusty. Just a couple of minutes would be enough.
  • Take a wide pan and fry the onions until soft and add the cloves and cardamoms
  • Add ginger and garlic paste and fry for a few minutes
  • Now add roasted curry powder and chilli powder. Throw a few crushed curry leaves and fry gathering all spices in oil
  • Add the chicken pieces with vinegar at this point and fry under low heat until all spices are coated. This will take several minutes.
  • Add 1/4 cup of hot water and fry until all the chicken pieces are coated with spices
  • Add up to 2 cups of hot water, cover and cook on medium flame
  • Check after 15/20 mins and if the chicken pieces are tender. If needed, add more hot water. Cover and cook further 10 mins under very low flame. This will allow the oils to float on the top.
  • Finally, add 1/2 tbsp of coconut milk powder and throw more crushed curry leaves and cover the lid.
  • Let the pot rest for at least 15 mins before serving
Spicy chicken curry
Nasi Goreng

how to make Nasi Goreng – Delicious Indonesian Fried Rice

This glorious rice dish belongs to the traditional Indonesian cuisine which has now been embraced by other countries in the region has become a culinary star in its own right!

This is just ONE POT dish with multiple flavours and tastes which is the main reason for it to gain such huge popularity!

Indonesian mothers who used to serve this dish as breakfast by tossing some vegetables and meat with the leftover cold rice from the previous night’s dinner must have never believed that their simple, hurriedly rustled up dish would become one of the most sorted in the whole of South-East Asia, South Asia and beyond!

It’s indeed, a very clever way to give the leftover rice a scrumptiously flavourful finishing. So, keeping the tradition, even now it is made with pre-cooked cold rice.

Nasi goreng
Nasi Goreng-Indonesian Fried Rice

Adding prawns to this dish proves to be a perfect culinary ingenuity, as seafood and rice just go so well together. Yet, the secret of the addictive delicious taste and the tempting colour stems from the homemade chilli paste (Recipe is given below). 

The savoury taste of shrimp,  blended with the subtle sweetness of soy sauce and sugar with the right quantities of chilli flakes, ginger and garlic give a delicious twist that no other food enhancer could ever come closer.

Dried shrimp chilli paste
Homemade chilli paste for Nasi Goreng

You can make the chilli paste in advance and store it in the fridge for future use.  Also, preparing chicken, prawns, as well as cooking rice on the previous day, could save a lot of time. Remember, cold rice is best for this dish.

So, Let’s make it;

You will need the following Ingredients:
Basmati rice2 & 1/4 cups
Chicken (cut into bite-size pieces)500 g
Large prawns250 g
Carrots (cut into thin stripes)1 cup
Leeks (thinly cut)1 cup
Onion1 large
Ginger and Garlic ( chopped) 
Green chilli1 large
Sauces : 
Soy sauce3 tbsp
Chilli paste4 tbsp
Sesame oil1 tbsp
Fish sauce (Optional)2 tbsp
Chinese chilli paste3 heaps of tbsp
Chilli sauce, ketchup or oyster sauce (Optional)
Nasi goreng - ingredients
Sauces and veggies
Chicken, prawns, scrambled eggs, chilli paste and sauces

1st Step –  Make the Chilli paste

Chinese chilli paste

While experimenting on this great taste bud winner, I came across a method to minimize the amount of oil used in it  Instead of deep frying all the ingredients as everyone usually does,  I stir-fried!

Surprisingly,  the taste was supreme, despite not being drenched in oil like many available brands on the shop shelves. Taste this once and you will never buy any supermarket brands.  Make a large batch and fill it into a glass bottle and store in the fridge. It will sit in the fridge fresh and aromatic for about a month.

You will need the following ingredients: (You can add more of any of these according to your taste)

Nasi goreng-ingredients
Dried shrimp, soy sauce, chili flakes, garlic, ginger, onions, sugar, vinegar, curry leaves, and oil
Dried shrimp1 cup
Chopped onions1/2 cup
Soy sauce3tbsp
Ginger and garlic chopped2tbsp
Chilli flakes1tbsp

Make it:

  • In 2tbsp of oil, fry the dried shrimp and keep aside
  • Add 1tbsp more oil and fry onions and keep aside
  • Add 1tbsp of oil and fry chilli flakes, chopped ginger and garlic
  • Bring all together and give a good mix
  • Add soy sauce, sugar and salt
  • Add vinegar
  • Check the taste and add more salt and sugar accordingly, until it is just the right flavour you are looking for!
  • Crush all into a paste using a hand blender
  • Your delicious chilli paste is ready!

2nd Step – Chicken and Prawns stir fry

Mix all the following ingredients and marinate Chicken and Prawns. Keep aside for 2 hours (Prepare  this on the previous day to save time)

  • Chilli powder 1tsp
  • Ginger and garlic grated or paste 1 tbsp
  • Soy sauce 1 tbsp
  • Salt and Pepper powder
  • Turmeric 1/2 tsp
  • Lemon juice 1 tbsp
  • Stir fry the chicken and prawns keep aside

3rd Step – Scramble the eggs

  • Scramble the 2 eggs with a little salt and pepper and keep aside

4th Step – Prepare the rice(Make this on the previous day and place in the fridge)

  • Wash the rice and leave in a bowl filled with cold water for 20 min
  • Drain water and fill with fresh water just above the rice
  • Add a few drops of oil
  • Cook under medium flame until fluffy
  • Keep aside to cool off completely (Cooked cold rice from the fridge is best for this recipe)

5th step – Let’s fry up all together

  • Slice the carrots, leeks, and onions, slit a green chili, chop garlic and keep aside
  • In a large wok, add 2tbsp of olive oil and saute the onions along with garlic and green chili
  • Add the whites of leek and carrots.  Stir fry until soften
  • Add chicken, prawns and egg scrambled.  Toss a few times and push all to a side
  • Add sauces and rapidly mix under high flame for a short while
  • Add cold rice while rapidly mixing under high flame
  • A few minutes rapid tossing and mixing will bring all together and adjust taste at this point. You can add more salt, chilli paste, soy sauce or vinegar

Your Nasi Goreng rice is ready!

Make a perfect bullseye

  • Drop an egg very gently on to a small frying pan lowering your hands as close as to the bottom. Dropping the egg from above will splash it all over, not giving you a nice and prim outcome. Cover with a lid and cook under very low flame until done

Serve with delight

  • Scoop enough rice to fill a dome-shaped cup, pres tight and place a plate on the top
  • Turn upside down and release the cup gently
  • You will have a pretty dome of Nasi Goreng in the middle of the plate
  • Serve hot with an egg bullseye placed on the top of the dome
Nasi goreng
chicken soup

Chicken Sweetcorn Soup and homemade croutons – ideal for winter months

chicken soup

This delicious, silky smooth chicken-sweetcorn soup, served with homemade croutons on the side, is a real winter warmer!

Serve this soup as a starter in the cold winter months or serve to someone who is just recovering from a nasty cold.  Kids too will love the soft bite of sweetcorn and the crunchiness of the buttered croutons floating on the soup.

I fried the croutons with a little butter on the pan, instead of making them in the oven, which I found much easier and less time-consuming too.  To my delight I found them beautifully buttery and crunchy, just the perfect crusty accompaniment for the soup!

You need the following ingredients to make this soup:

Chicken breast/pieces without bones100 g
Corn flour1 tbsp
Warm water2 cups
Sweetcorn1/4 cup
Vinegar1/4 tsp
Salt and pepper to taste 
Eggs 1
Onion 1
Garlic 3 cloves
Spring onion chopped1 tbsp
Soy sauce1/2 tbsp
Olive oil or any cooking oil1 tbsp

Let’s make :

  • Heat oil in a heavy bottom pan
  • Drop chopped onions and garlic and saute a little.  Do not brow
  • Add the chicken pieces cut into strips and stir fry for 2 mins
  • Add salt and pepper
  • Pour  1 & 1/2 cups of warm water, cover and boil for 10 mins
  • Next, pour the chicken broth through a sieve
  • Separate the chicken pieces and tear them to thin strips
  • Pour the chicken broth again to the pan and let it simmer
  • Drop sweetcorn and spring onions and give a good stir
  • Beat the egg and slowly pour into the pan while stiring vigorously with a fork
  • Add vinegar and Soy sauce
  • Mix cornflour with 2tbsp of warm water and add into the pan and keep stirring
  • Adjust the taste.   Add a bit more water if the soup is too thick
  • Mix everything and simmer under low flame for 3 – 5 mins while stirring continuously
  • Serve piping hot in an elegant soup bowl with homemade croutons on the side

Homemade croutons 

  • Spread butter on both sides of three bread slices
  • Cut them into cubes
  • Drop a blob of butter into a non stick pan
  • Drop the bread cubes and pan fry both sides until golden and crusty
  • Delicious !
kottu roti

Kottu Roti recipe – most popular street food in Sri Lanka

Kottu roti

You must not miss witnessing the roadside spectacle of making Kottu in Sri Lanka! The typical metal clashing and banging to the rhythm of deafening fast beat music, making kottu is an interesting roadside scene at night in many towns in Sri Lanka!

When the last of daylight dims down, bright white lights dazzle from the food stalls, while a circle of onlookers watching in amusement how their portions of Kottu are made in minutes, followed by a little jig, cling clang of metals, many ingredients being dropped and then disappeared in shreds! 

Finally, a heap of steaming kottu on a plate is offered and while you are digging a fork between a combination of soft flakes of roti, glistering pieces of meat, and shreds of veggies,  involuntarily, your legs will dance to the irresistible music aired to the wee hours of the night.

We can produce something similar at home even though we don’t have the metal plates or the need for a jig.  The packeted frozen Kottu Porottas, available in the freezer section of  Asian food stalls, are the best and easiest choice.  If you are unable to get that and you have time and patience, these rotis could be made at home and cut into small squares to make this dish.  Interestingly, these rotis are called Handkerchief rotis, considering their thin and flat appearance.  However, they are locally known as Godamba roti.

Recipes given below are;

  • Kottu roti
  • Handerchief roti
  • Chicken curry

Let’s make kottu

Prepare the frozen parotta 

  • Heat up a non-stick pan
  • Place a  frozen parotta and heat up both sides
  • Cut into small pieces
  • Make 3 cups for this recipe

Let’s get ready with these ingredients to make the Kottu dish;

Kottu Porotta3 cups
Soy sauce 3 tbsp
Salt 1/2 tsp
Ground black pepper 1 tsp
Garlic chopped 
Green chili slit 1
Onion chopped1
Large onion cubed for tossing on at the end
Carrots – cut or shred into thin strips(Do not grate) 1/2 cup
Spring onions chopped or leek cut thinly1/4 cup
White Cabbage – shredded thinly 1 cup
Eggs 2 large

How to make:

Step by step recipe guidance

Stir fry

  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and saute’ the chopped onion
  • Add shredded carrots, shredded cabbage, slit green chilli and start stir fry until slightly wilted
  • Add salt and ground black pepper

Add eggs

  • Now push the veggies to a side of the wok and break all 2 eggs into the pan.
  • Immediately scramble the eggs

Mix all together

  • Now mix veggies and eggs together and give a good stir frying under high flame
  • Toss a bit more black pepper powder and add soy sauce.  Mix rapidly
  • Add the cut pieces of Kottu Porotta and give a good toss and a shake to mix everything together
  • Add some of the pieces of meat leaving the gravy and mix well
  • Throw the cubed onion on top.  Onions should be crunchy to bite.  So do not cover the lid or overcook at this point
  • Your basic Kottu dish is done!

Time to gobble it down

  • Now drench kottu in chicken gravy and tuck in (Mix gravy only when you are ready to eat it or else your kottu will be too soggy )
  • Delicious!

Handkerchief roti / Godamba roti

Flat rotis used for making Kottu

You will need :

 All-purpose flour 3 cups
 Salt 1 tsp
 Olive oil (Any cooking oil would do) 1 tbsp
 Sugar 1 tsp
Baking powder 1/2 tsp

Knead dough:

  • Rub flour, sugar, salt and oil together
  • Add water little by little knead for about 5 – 8 mins until the dough doesn’t stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball generously.  Place on a tray a little apart from each other
  • Cover with a wet tea towel or a cling film and let them rest at least 3 hours

Make rotis on the thawa :

  • Heat up a wide flat pan and spray oil all over
  • Grease the worktop as well as your fingers with little oil
  • Place a dough ball on top and press it down from the middle and slowly spread it out from sides to look like a flat handkerchief or a bed sheet
  • Lift up slowly and place on the heated pan
  • Immediately after a few seconds, flip on to the other side
  • Bake both sides quickly, being careful not to make them crispy
  • Cover with a lid or a tea towel until all the rotis are made
  • Cut into bite-size pieces and keep aside

Chicken curry that goes with Kottu 


Marinate 300g of chicken legs or thighs cut into medium size pieces with the following and keep aside for 1hr in the fridge:

  • Salt 1/4 tsp
  • Chilli powder 1/4 tsp
  • Roasted curry powder  1/4 tsp (Could use garam masala in place of this)
  • Black pepper powder 1/8 tsp
  • Turmeric 1/8 tsp
  • Ginger and garlic grated or paste
  • Olive oil 1 tsp
  • Vinegar

Stir fry

  • Heat 1 tbsp of oil in a pan
  • Add 3 cloves, an inch long cinnamon stick, a few crushed cardamoms.  fry a minute
  • Brown a thinly sliced onion
  • Add 1 tbsp of ginger and garlic paste or both ground together as a pulp and a few crushed curry leaves
  • Add a slit green chilli
  • Drop the marinated chicken into the pan and fry for about 5 minutes under medium flame
  • Now close the lid, lower the flame to the minimum and  let the chicken cook in its own juices for 10 mins
  • Open the lid, mix all the juices and the chicken together and fry for another 2 mins

Cook it

  • Add water a little above the chicken pieces, cover the lid and cook for 15 mins
  • Give a good stir and add more water as you need a lot of gravy for Kottu
  • Cover and cook further a few mins
  • Finally, add a tablespoon of Maggi coconut milk powder to enhance the flavours
  • Drop a few crushed curry leaves on top, cover and let it rest
  • Your juicy chicken curry is now ready!
KFC style chicken fillets

Crunchy Chicken nuggets – Easy recipe with crispy cornflakes dusting

Chicken nuggets

Who can resist these crunchy KFC style chicken fillets? Kids go crazy at the sight of these! You just need to grab a bite and your taste buds will never forget the crunch, the flavours, and the full satisfaction!

The best news is that it is so easy to make and you, probably, already have all the necessary ingredients at home!

KFC chicken
Fillet burger -Place a fried fillet between a burger bun and splash some ketchup and mayo and throw a piece of lettuce to make a delicious chicken fillet burger at home!

So let’s make it;

You will need only a few main ingredients;

Chicken breast fillets300g
Cornflakes1 cup
Plain flour1 cup
Garlic powder1 tsp
Black pepper powder1 tsp

Let’s make;

  • Sprinkle a little salt and pepper on chicken stripes and keep aside
  • Place corn flakes in a plastic bag and crush them into crumbs using a rolling pin.  Keep aside
  • Beat the egg in a bowl
  • Mix garlic powder, a few pinches of salt and pepper powder into plain flour and place on a flat plate
  • Now take a piece of chicken, dust in plain flour, dip in the beaten egg and finally roll on the cornflakes crumbs
  • Deep fry until golden
  • Taste the first fried piece and adjust salt and pepper accordingly
  • Continue the same process with other pieces and serve immediately with ketchup or sweet chili sauce

My Amazon picks;

Lasagna-Homemade to perfection

how to make Lasagne – super easy lasagne and homemade white sauce step by step recipes


This cheesy, meaty and juicy lasagne is always a real winner of hearts!  Just a one-pot dish with meat, an assortment of colourful veggies, heaps of spinach and layers of pasta topped with lots of cheese and homemade white sauce, could be the most satisfying meal at any time. The warmth of this dish is quite appealing during the Autumn and Winter months where the atmosphere is cold, dark and damp. The delicious meaty flavour, laced with the sweetness of veggies and the creamy savoury taste of cheese and white sauce will wrap you like a warm blanket giving ample warmth and contentment.

Rather than making the pasta sauce from scratch, I opted for my favourite Loyds Grossman pasta sauce. Its unique flavours fulfil all the needs of a juicy sauce that satisfies everyone’s taste buds. Also, it is best if you could make the white sauce at home. I have given the simplest recipe which contributes a great deal to the creamy texture of the lasagne. Believe me. the shop-bought brands could never live up to the standards of the white sauce with a homemade touch!

So, precisely this is not the traditional way of making lasagne, but, it is rather a quick fix, but an insanely delicious one!

So, let’s start.

Gather all these necessary ingredients:

Lasagne sheets 1 packet
Good quality minced lean beef or minced chicken500 g
Pasta sauce (I used Llyod Grossman brand in this recipe) 1 bottle
Soy sauce – dark3-4 tbsps
Ketchup2 tbsp
Mayonnaise2 tbsp
Carrots 4 large
Baby spinach      5 handfuls
Garlic5 cloves
Button mushrooms (halved)1-2 cups
Onion1 large
Bell peppers (red, green, yellow) – 1 from each colour 
Salt and pepper powder1/2 tsp each
Cheddar cheese and Mozzarella cheese1/2 cup
For the white sauce 
Butter/Margarine  2 tbsp
Plain flour1 cup
Fresh milk1 cup
Grated cheddar cheese2 tbsp
Mayo1 tbsp
Salt and pepper powder to taste
Oregano (dried) – optional

Boil and keep the Lasagne sheets ready

  • Fill a tall, large pan with water and add 2 tbsp of oil
  • Boil the water rapidly
  • Arrange lasagna sheets upright around the pan as shown in the picture, lower the flame to medium
  • They will slide down slowly while boiling away
  • Boil them for 5-8 mins, constantly stirring with tongs not letting the sheets to stick to each other.
  • Once all the sheets are tender, remove them gently
  • Sprinkle some cold water on a tray and arrange lasagna sheets separately until needed

Let’s make the filling now

  • Into a large wok, pour 2 tbsp of olive oil
  • Fry the chopped onion and garlic
  • Drop carrots cut into thin rounds. Stir fry until tender
  • Drop halved button mushrooms
  • Add three bell peppers cut into squares
  • Stir fry until the veggie are soft
  • Add salt and pepper powder to taste
  • Push all the veggies into a side of the wok and add the minced meat. Brown the meet
  • Stir fry under medium flame.  Do not close the lid
  • Now add the Loyd pasta sauce
  • Add 2 tbsp of Mayo, 3 tbsp of soy sauce and 2 tbsp Ketchup
  • Bring veggies and meet together and stir fry a few more minutes
  • Drop all the spinach
  • Stir fry until the sauce is properly cooked. Do not close the lid as it will ooze out water
  • Increase the flame and let all the water evaporates. The meat and veggies must be juicy not watery. Also, the veggies must have their natural colours intact
  • Adjust taste at this point
  • Keep aside

Now preheat the oven to 180 C

Let’s start the fun part of layering the lasagne sheets

  • Get a wide Pyrex dish/oven proof baking dish. Best choice is a typical lasagne dish
  • Spread a layer of meat first
  • Then lay lasagna sheets neatly on top to cover the meat. Do not overlap the sheets. Cover the whole surface without gaps
  • Next, pour a layer of  white sauce on top of lasagna sheets
  • Spread a handful of cheddar cheese on the top
  • Another layer of meat goes next
  • A layer of Lasagna sheets on top
  • Again pour a layer of white sauce and top with cheese
  • Keep repeating the same steps until the layers come to the brim of the dish.
  • Now, toss a lot of cheese on top
  • Place the dish in the middle shelf of the oven and bake
  • After 15 mins sneak a peek. If the top has turned into a tempting golden brown, take the dish out
  • Let the dish sit for at least 10-15 mins before start serving – Well, only if you can resist it!
  • Cut into squares and dip a spatula to gently lift the pieces up on to plates
  • Serve warm with garlic bread or on its own
  • Delicious!

Home-made white sauce

  • Heat 2 tbsp of butter in a pan
  • Toss in 1 cup of plain flour and fry the flour a little while
  • Now add a cup of fresh milk and keep stiring
  • Drop grated cheese
  • Add salt, pepper powder and oregano
  • Mix a little white until the sauce thickens
  • Check the taste and take out from the pan
  • If the sauce is too thick add a little more milk and stir
  • Finally add 1tbsp of mayonaisse
  • Keep aside until needed
  • Always homemade white sauce taste better than any shop bought ones!