Sunday, November 23, 2014

Sweet Gourd With Shrimp


Green Sweet Gourd 1 medium or ½ kg
Shrimp medium size 6-8
 oil 1 table spoon
Turmeric powder ½ tea spoon
Red chili powder ½ tea spoon
Cumin seed paste ½ tea spoon
Ginger paste ½ tea spoon
Garlic paste ½ tea spoon
Onion paste ½ tea spoon    
Salt to taste


Take shrimps with half peel on and properly washed.

 Cut sweet gourd into small pieces after wash with water, take off the inside seed area.

 Put pan on heat add oil and then add gradually onion, garlic, ginger, cumin stir thoroughly.

 Add shrimp, turmeric powder, chili powder and salt stir continuously.

 Pour 2 cups of water and let it boiled.

 Add sliced sweet gourd into boiled water and keep high heat for 20 minutes.

 Mix gently, put cover on and keep another 5 minutes on low heat.

 Test with a spoon through pressing on a piece of gourd, if it smashed instantly then remove from heat.

 Very little water will remain. Serve with plain rice. 4-6 servings.

Wednesday, November 19, 2014

Baked Egg With Spicy Beans


  • 3 to 4 eggs (see above)
  • A can of  400g (14 oz) net weight Cannellini beans, rinsed with water & drained
  • A can of 400g (14 oz) chopped tomatoes
  • 2 cloves of garlic
  • 1/2 tsp chilli flakes (adjust to taste)
  • 1 tbsp chopped fresh coriander (leaves & stalks), chopped (leave some for garnish)
  • 1 tsp ground paprika
  • Salt, sugar and pepper to taste
  • Olive oil
  • Toasted bread soldiers for dipping


(1) Heat the oil in a small pot. Add garlic and chilli flakes and saute until aromatic. 
 (2) Add the beans followed by the chopped tomatoes and paprika. Let it simmer over low-medium heat until slightly thickens, covered.
 (3) Add chopped coriander and continue to simmer for a minute or so.
 (4) Check seasonings. Add salt, sugar and pepper to taste. 
(5) Divide the bean mixture into the ramekins/
dish. Use the of a large spoon make a dip in the sauce, then crack an egg into each one. 
(6) Put the ramekins/dish under a griller for 5 to 6 minutes until the eggs are done to your liking.
 (7) Scatter with the corianders leaves, more black pepper (optional),  drizzles of olive oil and serve with bread soldiers.

Friday, November 14, 2014

Spinach And Egg Curry


3 tbsp vegetable oil
2 large onions, peeled, halved and finely sliced
Salt and freshly ground black pepper
4 cloves garlic, peeled and finely sliced
2-3 green chillies, sliced 
5cm piece fresh ginger, peeled and finely chopped
1 tbsp korma or other curry powder
400g tin coconut milk
200ml vegetable stock
6 eggs
300g baby spinach
Juice of 1 small lemon
1 big handful fresh coriander, tough stalks removed, leaves chopped
30g almonds, toasted


In a large saucepan, warm the oil over a medium heat and sweat the onions with a pinch of salt until they soften and turn golden – about 15 minutes. Add the garlic, chillies and ginger, and fry for a couple of minutes. Stir in the curry powder, cook for a minute, add the coconut milk and stock, season and leave to simmer for 15 minutes.

Put the eggs in a pan of warm water, bring to a simmer and cook for five minutes. Drain, put them in a bowl of cold water for a couple of minutes, then peel. Add the eggs and spinach to the curry – put on the lid for the first minute, to encourage the spinach to wilt – and simmer gently for five minutes. Stir in the lemon juice and half the chopped coriander, and adjust the seasoning if necessary. Heat for only as long as it takes to warm the eggs through. Top with the rest of the coriander and toasted almonds, and serve with hot rice.

Thursday, November 13, 2014

Spicy Honey Chicken Kabab


1. 4 small skinless bonless chicken breast fillets, cut into cubes

2. 3 garlic cloves, roughly chopped

3. Konb of fresh ginger, roughly chopped, plus extra to serve

4. 1 orange,grated zest and juice

5. 3 spring onions,roughly chopped

6. 2 tbsp clear honey

7. 1 tbsp light soya souce

8. 2 tbsp oil

9. 20 buttom mushrooms

10. 20 cherry tomatoes

11. large red pepper, seeded and each cut into 10

12. Salt to taste


Grind the girlic,ginger ,orenge zest and spring onions to paste in a food processor. Add the honey, orange juice, soya souce and oil,then blend again. Pour the mixture over the cubed chicken and leave to maninate for atlest 1 hour, but preferably overnight. Toos in the mushrooms for the half an hour so they take on some of the flavour, too.

Thread the chicken, tomatoes, mashrooms and peppers 20 wodden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is throughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked.Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

Thursday, November 6, 2014

Mashed Bottle Gourd Peel ( lau -er khosha vorta )


  1. peels of one medium Bottle gourd 
  2. 1/4 teaspoon nigella seeds
  3. 1 whole dry red chilli pepper
  4. 1 green hot chili pepper 
  5. 1/2 tablespoon chopped garlic
  6. 1.5 teaspoon freshly ground mustard paste 
  7. salt to taste
  8. 1 tablespoon mustard oil 
  9. A couple of tablespoon fresh cilantro/coriander


Add sliced bottle gourd skin to boiling water (just enough to cover them) and let boil for 10-12 minutes. They will just soften. Grind them with a splash of water .

  You may add some fresh cilantro leaves if you want while making the paste.

Heat oil in a pan/wok.

Add nigella seeds and dry chilli pepper, the slit green chili pepper and the garlic to the oil.
 Cook on low to medium heat. The seeds will sizzle.

 When the garlic starts getting brown, add the ground up paste of the peels. Cook while stirring frequently for about 7 – 10 minutes on low heat or until peels are well cooked.

The color of the peels will change to a darker shade of green and the raw taste should have disappeared. The consistency will be like that of a paste.

Garnish with fresh cilantro.

Serve with hot steaming rice.

Wednesday, November 5, 2014

Boiled Eggs Stir Fry


Eggs-5 (Hard boil and remove shells)

Onion-2 large sliced

Green chili- 2 sliced lengthwise

Ginger chopped fine

Turmeric Powder- 2 pinches

Red chili powder-1/4 tsp

Chumin powder- 2 pinches

Oil 2 tbsp

Salt to taste

Fresh coriander- 2 tbsp chopped


1.After boiling and removing shells of the eggs, cut them quarters and place carefully in a flat plate.

2.Heat a pan add oil and slice onoins, green chili and fry 2-3 mins and ginger fry 2 mins.

3.Now add red chilli and turmeric powder and mix well and quarted eggs toss slowly and add salt fresh coriander ans add chumin powder,

4.Now turn of the heat and serve hot.