Oct 192012

I really miss India.

The plan for this year end was to backpack Rajasthan with either the gfs or the husband but none of them can make it. :(

And as much as i want to, i’m too chicken to go alone (i had this alone time (read : lost) for a good 5 minutes in crazy Old Delhi and i must say, it wasn’t fun). Perhaps it was my skin colour, so i did get a hellavu unsolicited stares. Come to think of it, i do get a fair bit of them here in Singapore as well, for they thought i was one of the ahem.. foreign domestic helpers. *facepalm*

So yeah, no Incredible India this year. :(

Creamy Prawn Curry

serves 4

500g tiger prawns
1 1/2 tbsp lemon juice
3 tbsp oil
1/2 onion, finely chopped
1/2 tsp ground turmeric
5 cm piece of cinnamon stick
4 cloves
7 cardamon pods
3 bay leaves
2 cm piece of ginger, grated
3 garlic cloves, chopped
3 tsp chili powder
100ml coconut milk
50ml yogurt

*optional : addition of 150g of pan-fried paneer


1. Peel and devein the prawns, leaving the tails intact. Put them in a bowl, add the lemon juice, then toss together and leave them for 5 minutes. Rinse the prawns under running cold water and pat dry with paper towels.
2. Heat the oil in heavy based pan and fry the onion until lightly browned. Add the turmeric, cinnamon, cloves, cardamom, bay leaves, ginger and garlic, and fry for 1 minute. Add the chili powder, coconut milk, yogurt and salt, to taste and slowly bring to oil. Reduce heat and simmer for 2 minutes. Add the prawns, return to boil and reduce heat. Simmer for just 2 minutes or until the prawns are cooked and the sauce is thick.


I almost forgot about this super easy recipe until recently when i’m feeling all Indian-y again, thanks to Deepavali which is just around the corner.

I won’t recommend you to try my Nihari Ghost if you’re pressed for time (but, if you’ve the time, this is a MUST!), but this one here is rather straightforward and equally satisfying, if you’re in the mood for curry that is.

With 1kg of prawns in my freezer now, don’t be surprise if you see this on my Facebook Page — my daily updates for what’s cooking today and ideas for easy meals! — for one of the dinners in the coming weeks. ;)

For other Indian food recipes, i’ve got quite of handful of them. Heheee! See here.

Jul 042012

Between Nihari Ghost and Roghan Josh, it’s Nihari Ghost for me hands down.

But for the husband and the rest of the family members whom i cooked for, Roghan Josh was good enough for them. No much difference between the two, so says Darcy who tasted both my mutton dish. But in my humble opinion, the difference was Nihari Ghost is much tastier. More spices and ingredients were used, you see and of course, not forgetting, Nihari Ghost took me an entire day to cook (with my helper’s help too). But for a quick fix of mutton curry, it’s gonna be Roghan Josh definitely. Anyway, i’ve sworn off cooking Nihari Ghost for now.. so, thank gawwwdd the family loves Roghan Josh as much as Nihari Ghost. Lucky me, eh? :P

Roghan Josh

(An aromatic lamb/mutton dish)

1 kg lamb/mutton shank, boneless, cubed
2 cup yogurt
1 tsp asafoetida, dissolved in 2 tbsp of water
1 tsp red chili powder
1 cup ghee
1.5 cup onion, diced
3 tsp turmeric powder

Spice to blend

4 tsp ginger paste
4 tsp garlic paste
3 tsp poppy seeds
3 tsp cumin seeds
8 tsp coriander seeds
12 cloves
12 cardamom seeds
20 peppercorns
12 almonds, blanched, peeled

salt, to taste
2 tsp garam masala


1. Marinate the meat in the yogurt, asafoetida and red chili powder. Mix well and keep aside for 30 minutes.
2. Heat the ghee in a pan. Add onions and saute till brown, Add turmeric and spice paste. Reduce heat and simmer for 8 minutes. Do not let the mixture become too dry.
3. Increase heat and add meat with the marinade and salt. Cook until water evaporates, stirring to get an even colour. Add water, reduce heat and cover. Cook on very low heat till meat is tender. Add garam masala and stir till well mixed.

(adapted from Rocky Mohan, Art of Indian Cuisine)


Feb 212012

Christmas Makan II


Yup, still on Christmas posts!

After 2 rounds of feasting at the friends’ place, it was my turn to host. After my first Christmas Indian theme hosting, i wanted more. I felt i hadn’t whip up enough Indian dishes and wanted to do more. For this hosting, it was a little easier since it was a potluck thingie. I picked what i wanted to cook and the rest, it was up to the friends though i did sorta suggest tp Pei Lin what to bring though. :P

This was what we had -



. Keropok
. Stollen


. Saag Roti
. Dal by Pei Lin
. Aloo Gobi by Pei Lin
. Paneer Balti with Prawns


. Pistachio Kulfi by Pick Yin


Initially, i thought of making just plain chapati but after seeing this Saag Roti in the cookbook, i was all curious. Saag roti.. whoaaa! How interesting! Will it be like spinach pasta?, i pondered silently. Except that this isn’t pasta but bread but a world different. Heh. Though it requires a little bit more effort, it’d be fun. Something different definitely. :)

Saag Roti

makes 20

200g English spinach leaves, stalks removed
500g atta flour
1 tsp salt
1 tsp ghee


1. Cook the spinach briefly in a little simmering water until it’s just wilted, then refresh in cold water. Drain thoroughly, then finely chop. Squeeze out any extra water by putting the spinach between 2 plates and pushing them together.
2. Sift the atta and salt into a bowl and make a well in the center. Add the spinach, ghee and about 1 cup of tepid water and mix to form a soft, pliable dough. Turn out the dough onto a floured work surface and knead for 5 minutes. Place in an oiled bowl, cover and allow to rest for 30 minutes.
3. Divide the dough into 20 balls. Working with one portion at a time and keeping the rest covered, roll out each portion evenly to a 12 cm circle about 1mm thick.

4. Heat a heavy-based pan until hot, and cook one roti at a time. Cook each on one side, covered with a lid (this helps to keep them soft) for about 1 minute. Turn it over, cover again and cook the other side for 2 minutes. Check the roti a few times to make sure it doesn’t overcook. The roti will blister a little and brown in some places. Remove the roti and keep it warm under a tea towel. Cook the remaining roti.

(adapted from a little taste of …….. India)



The friend‘s parents who came along gave me thumbs up. For them who eat this regularly if not daily, what a compliment! So if they’d said good, who am i to say otherwise eh? HEHEEEE!

(ermm, the truth is, i can’t judge, for i’ve never eaten a chapati before. :P)

For my Christmas Makan I, click here.