Tag Archives: dinners

Selvi’s Chicken Curry with Broad Beans

One of the nicest chicken dishes I’ve had in a while. The addition of  beans – avarakkai in Tamil, aka Indian broad beans – elevates the dish to a satisfying level.

Its delicious, filling and different; all it needs is a dish of piping hot rice or a couple of hot chapattis off the tawa.

  • 1/2  kg chicken, in pieces
  • 200g seeds of the broad beans (or from a tin of butter beans)
  • 3 tomatoes, sliced
  • 1 big onion, diced
  • ginger-garlic paste
  • a 1″ piece of cinnamon
  • 2 potatoes, cubed
  • turmerdic powder
  • chili powder
  • a pinch of garam masala powder
  • salt
  • a squeeze of lemon juice or a spoon of yoghurt (optional)


  1. In hot oil, fry the onion till golden. Add the ginger-garlic paste and fry till the aroma fills the room.
  2. Add tomatoes, fry to a paste.
  3. Add chicken, potatoes, beans, cook a bit and then add the turmeric, chili and garam masala powders and the salt. Add a bit of water, cover and cook till chicken and potatoes are done.
  4. Add the lemon juice or yoghurt – as per taste.

Pix borrowed off the web.



Patates Bravas by Navzer

A tapas dish from Spain, this is Navzer’s version, served on a cold Vancouver evening, quite the shining star among an abundance of delish platters.

  • potatoes with skin, in small pieces, or small potatoes halved
  • olive oil
  • mayonnaise
  • any hot sauce
  • paprika or crushed red chili flakes
  • chopped garlic, about 4 to 5 cloves
  • squeeze of lemon juice
  • 1 tomato, pureed
  • dash of ketchup
  • chorizo or spicy Italian sausages, chopped, pan fried and kept aside
  1. Boil potatoes in a pan of salted water, till almost done.
  2. Drain and cool.
  3. Toss the potatoes in a couple of tablespoons of olive oil, bake for 35 minutes till browned, edges crisp.
  4. Separately, mix 3 tbsp mayo, hot sauce to taste, paprika, chopped garlic, lemon juice and pureed tomato along with a dash of ketchup (for tang).
  5. When the potatoes are slightly cooled, toss with the sauce/dressing and stir in the fried sausages.

Good both hot and cold, absolutely delicious in fact.

Images off the web, with thanks.

Grilled Fruit with a Palm-sugar-Rum syrup

Came across this recipe, haven’t tried it out but sounds delicious.

banana sliced-pineapple mango-sliced-1

  • 2 bananas, unpeeled, sliced in half lengthwise
  • 2 slices pineapple, peeled, cored
  • 2 mangoes, unpeeled, sliced to obtain 4 cheeks


  • 1/2 cup gula melaka or palm sugar, chopped small
  • 1/2 cup water
  • 1 tbsp dark rum


  • Roasted peanuts
  • Mint leaves
  1. Heat a ridged grill pan, spray lightly with canola oil, heat to smoking.
  2. Place banana halves, cut side down in pan, leave undisturbed till sear marks form. Remove.
  3. Repeat with mango cheeks, followed by the pineapple slices.
  4. Carefully remove skin from grilled bananas and mango cheeks.
  5. Make the syrup by boiling the palm sugar and water, stirring to dissolve all lumps, then adding the rum. Keep aside.
  6. To serve, arrange fruit, drizzle with syrup, garnish with roasted peanuts and a sprig of mint.

Pix off the web, will upload the ‘done’ dish when its made, should be good.

Indonesian Vegetable ‘Urap’

This is an easily repeatable dish – brings a different flavour to the table and the vegetable. Very interesting.

6a00e008d618bb8834015433c528ed970c-500wi manfaat-kencur 4025

  • 500g winged beans, washed, sliced crosswise in 0.5 cm pieces
  • 300g cabbage, sliced in 1 cm pieces
  • 3 large red chilies, sliced
  • 4 or 5 bird’s eye chilies, sliced                                                             )
  • 5 to 6 shallots or 1 small purple onion                                            )
  • 4 to 5 cloves garlic, chopped                                                               ) ground to
  • 50g kencur or galangal, washed, skin removed, chopped      ) a paste
  • 1 tbsp sugar                                                                                                )
  • 1tbsp cooking oil
  • 4 pairs kaffir lime leaves, torn
  • 250g freshly grated coconut
  • Salt to taste
  1. Bring a pot of water to boil, add sliced beans and cook for 30 seconds, remove with a slotted spoon to a colander, rinse under running water to stop the cooking, let the beans drain.
  2. Bring the water back to a boil, drop in sliced cabbage, cook for 4 minutes, drain into a colander, set aside.
  3. Heat oil in a large frying pan, add ground spice mixture and kaffir leaves. On medium heat, stir fry for about 5 minutes, don’t let it burn. Add the grated coconut and stir to coat it with the spice mixture, cook over medium heat for 3 to 4 minutes. Add salt, give the mixture another stir. Remove and discard the kaffir lime leaves.
  4. In a large bowl, lightly toss the winged beans, cabbage  and coconut mixture before serving. Good with rice and other dishes.

Recipe from The Straits Times, pix off the web. Tried it, came out well.

Phil’s Seafood BBQ

Fresh from start to finish : from wet market to grill !

It was a very early a.m. wake up, to get to the wet market as the stalls were opening and the fish unloaded … Tekka, stirring to gleaming scales and slippery heaps on the one side, vegetables being unpacked in another, eggs heaped, chicken/s diced, curry pastes in packets, meat prepared as chops, mince, cubes or for a stir-fry; the commerce and energy of food and food preparation on a Wednesday morning.

So as Phil inspected sea bass, king prawns, crab, salmon and more, moving from stall to stall, I got fresh salad leaves, some tempe and tahu from the busy, no-time-to-talk mother of two (the old grandmother packed them up for me, hands trembling, but careful and punctilious in her work), and then a couple of dozen organic, low cholesterol eggs, fragrant basil and a pomegranate.

Watching the vendor weigh and clean the fish was watching performance art of precision and detail : scaling and gutting the fish, the careful removal of fins, the drying and the packing, even as he beautifully sliced salmon for another customer and laid them in a perfect fan-shaped wedge on the scales.


The wine was poured and the coals flared and settled to a heat.


The fish was wrapped in a banana leaf, the prawns de-veined, the squid cleaned and skewered, and left-over grilled salmon was converted into a fried rice with toasted seaweed and sesame seeds.

And a salad was assembled : arugula, oak leaf lettuce and sliced fennel, pomegranate arils, crumbled feta, sliced mushroom and sunflower seeds, tossed with raspberry vinaigrette. And salt. And pepper. And a dash of freshly pressed avocado oil.









Photographs : Anita Thomas

Elizabeth’s & David’s Biryani in a Rice Cooker

Elizabeth kindly shared her biryani recipe – most interesting as the rice was cooked in coconut milk instead of water. It was utterly delish and needed no accompaniment other than a raita … perhaps not even that !

mint-leaves Pusa-Sella-Basmati-Rice

CoconutMilk saffron_strands


  • 2 cups basmati rice, cleaned
  • 2 ½ cups coconut milk ( use the ‘first’ milk and add water to dilute, or 1 to 1 1/2 cups of concentrate diluted to the specified amount)
  • 1 kg chicken, in pieces, skinned, cleaned
  • 3 to 4 tbsp ghee
  • ½ tsp turmeric powder / haldi
  • 1 tbsp chili powder
  • 1 stick cinnamon, broken into pieces
  • 3 star anise
  • 5 cloves
  • 3 bay leaves
  • 4 green chilies, seeded, slit
  • 4 big onions, sliced thin, separated
  • 2 tomatoes, chopped fine
  • 4 tbsp ginger garlic paste (from a 3” piece of ginger & 10 cloves garlic)
  • Handful mint leaves, chopped
  • Handful coriander leaves, chopped
  • 1 tbsp lemon juice (optional)
  • pinch of saffron (optional) in 1 tbsp water, kept aside
  • big onions, sliced thin and fried crisp                    )
  • chopped coriander                                                        )      for garnish
  • hard boiled eggs                                                             )
  1. Place rice in the rice cooker, add the coconut milk and set it aside to soak for 20 minutes.
  2. Heat ghee, add cinnamon, star anise, cloves and bay leaves, sauté for a minute.
  3. Add onions, green chili and a dash of salt, sauté till half cooked.
  4. Add ginger garlic paste, sauté 2 minutes, then add the tomatoes, mint, coriander and sauté all till soft.
  5. Add turmeric and chili powders, salt, continue sautéing for 2 minutes.
  6. Add the chicken, sauté for 3 minutes, then add half a cup of water and cook the chicken till half done, gravy thick.
  7. Add this mixture to rice, mix well, taste for salt. Cook till done.
  8. Sprinkle the saffron mixture and lime juice, fluff up the rice.
  9. Garnish and serve.


All images borrowed from the net.

Elizabeth, David, thank you for this !

Soups Chez Rosalyn Mary, Coonoor


Pumpkin & Spinach Soup


  • Onion, diced
  • Garlic, minced
  • Pumpkin, cubed
  • Spinach, chopped
  • 1 cup fresh orange juice, or as per taste
  • Salt, pepper
  1. Saute onion, garlic, pumpkin and add spinach at the end, continue sauteing.
  2. Cool, add the orange juice, season, blend, enjoy.

Pumpkins_1-620x465 SpinachOrganicRegiment01

Capsicum Soup

  • Onion, diced
  • Garlic, minced
  • Peppers, sliced, seeded, roasted with a bit of olive oil
  • Tomato, chopped (optional)
  • Carrots, cubed
  • 1/4 cup fresh orange juice, or as per taste – or a dash of lemon juice
  • Salt, pepper
  • Parsley


  1. Saute onion, garlic. Add peppers, tomato, carrots, continue sauteing.
  2. Cool, add the orange or lemon juice, season, blend, garnish with parsley (or blend parsley into the soup), enjoy.