Tag Archives: easy to make recipe

Fried Baby Eggplant with Salad

4 Oct

And we’re BACK! Has it really been more than a month?!

Between relocating and getting my kitchen set back up, I haven’t been able to do much cooking, but here’s a little something to get me started again and to give you a taste of the exciting stuff that’s to come.

Making Fried Baby Eggplant is quite simply the easiest-tastiest thing there is and can be passed off as a regular meal after a hard day’s work, or be dressed up on your party table to impress guests. My mother makes another version of this at home, which has a more complex seasoning, but for now, let us work with really simple ingredients and let the eggplant do its smoky flavoured magic!

What you need (serves 2):

4-5 baby eggplants

Oil for frying (about 4-5 tbsp)

1 tsp oregano

1 tsp smoked paprika

1 tsp garlic powder

Salt to taste

For the garnish,

1 large red onion, thinly diced

1 large tomato, chopped

a handful of coriander, finely chopped

What to do:

Combine the smoked paprika, salt, oregano and garlic powder and keep aside.

In a shallow pan, heat oil for frying.

Now take the baby eggplants, wash and slice off the green heads. Now carefully make two cuts going downwards to the base of the eggplant, so it forms a cross.

Take a pinch full of the prepared seasoning, and stuff it inside the baby eggplants. Make sure that it is spread evenly on all four of the segments we’ve just made.

Once this is done, pop in the eggplants into the heated oil, and turn the flame to medium. Fry until the purple skin turns very dark indigo.

Serve hot with sliced onions, tomatoes and coriander for garnish.

Hiding under an avalanche of onions and tomatoes!

Here served with pita bread and leafy salad


Indonesian Rice Goreng (Fried Rice)

29 Oct

So I was starving one Sunday afternoon, and my friend Nugraha was kind enough to whip this up for me!

This dish is basically Indonesian style Fried rice. Like all fried rice(s) is really quick and really easy (Abu, are you listening?) and very very filling, of course. Note, this isn’t  the traditional Nasi Goreng (though that also means ‘fried rice’) because that has ingredients like tamarind etc in it. This is more a modern interpretation.

Quick facts and tips: “Goreng” (from Nasi Goreng) for those of you who’ve heard it, means frying in LESS oil.

When making an Indonesian dish, always remember to add salt and sugar to the dish. This makes is flavoursome and works as a healthier option to ajinomoto i.e. mono sodium glutamate.

Phew! SO.

Getting back, here’s the basic recipe, but feel free to add/ subtract the vegetable and meat bits. I’ve taken pictures for every stage and also added a video to encourage you along the way. Enjoy!

What you need:

1 carrot peeled and diced

1 capsicum, chopped

2-3 chinese lettuce leaves (chopping these roughly will do. You can always just tear the leaves by hand. In case you don’t get this ingredient, just skip it.)

1/2 onion chopped

1 tsp garlic paste

1 tsp sugar

1 tsp chilli sauce

1 tsp Indonesian soya sauce (or you can use any other)

1/2 tsp chilli flakes

1 egg

300 gm boneless chicken cut into bite sized pieces

1/2 tsp black ground pepper

1/2 tsp white ground pepper

2 tbsp oil

1 cup rice (for 2 people), boiled

Salt to taste


What to do:

Toss chicken in white and black pepper and keep aside.

Toss chicken in pepper

In a pan, heat oil on high heat. Add garlic, onion, salt, sugar. Saute till onions become soft and garlic turns brown.

that smells like heaven...

Lower gas to medium heat. Add carrots, capsicum. Saute for 2-3 minutes. Add chicken and saute till it cooks. (Cooked chicken will turn white)

quick quick

Chicken first...

Add the chinese lettuce and crack the egg into the pan. You can always crack the egg at an earlier stage if you find it convenient.

...and then the egg

Now add the boiled rice and stir till you get a homogeneous consistency

add rice...

Your fried rice is almost ready. Now add the soya sauce, chilli sauce and chilli flakes.

almost there!

Yay! Its done! Wasn’t that easy?

Yay! Food!

If you’re feeling a wee bit fancy, you can garnish the rice with chopped spring onions. Prawn crackers or fried papad work as a great accompaniment too 🙂 Enjoy!

Nugraha looking happy after finishing the dish

a.k.a Chocolate Lava

25 Jul

Chocolate Dream land a.k.a Chocolate hot pots a.k.a Chocolate Lava a.k.a Instant pleasure

This is a chocolate lover’s absolute easy-to-make SOS dish. It takes about 30 minutes to make. It looks really professional, so its great even when you want to impress guests. AND, it re-heats easily.

Most importantly however, its very versatile – you can have it with ice cream, or add a drizzle of rum to it and you have a new dish!

What you need:

1/2 cup butter

3/4 cup chocolate chips

1 egg

2 tbsp of flour (maida)

2 tbsp sugar

Here’s a simple 5 step procedure to making your own Chocolate lava:

Step 1:

Fill up a medium sized vessel with water and bring it to a boil. Turn the heat on low.  Now place a ceramic bowl on top of the vessel and put the chocolate chips and butter in it. Let it melt into luscious, molten chocolate.

Step 2:

In another bowl, beat the egg, add sugar and the flour and whisk it for about 2 minutes. When it reaches a thickish consistency, add the molten chocolate and stir till it becomes one.

Step 3:

Line 3 small ceramic cups with butter. Add the above mixture to the bowls leaving a 1.5 centimeter space from the top.

Step 4:

Place the bowls in a preheated oven for 15 minutes at 200 ° C or until the top rises and starts cracking.

Step 5:

Cool the bowls for about 2-3 minutes, and your Chocolate Lava is ready to eat (Can’t explain the feeling when the top cracks open and the molten chocolate with all its gooey ooziness pours out. Ah, Heaven!)

P.S: Sorry about the messy pictures 😛