Sardine in coconut curry

Sardine in coconut curry

This came out quite randomly 😀

While returning home, I just felt like having some good sea food. A few days back I just happened to have asked my mom about how she makes the fish curry that I really love. A few days before that I discovered a Turkish shop near my place that recently opened and sells fresh sea food.

So in that moment I decided to make this 😉

The recipe:

  • In a pan heat some oil
  • Add some mustard seeds and dried red chillies
  • Add chopped onions, garlic, curry leaves, dried tomatoes, anise, whole black pepper, cinnamon, turmeric and coriander seeds
  • Saute till the onions are soft
  • Add some celery and chopped fresh tomatoes
  • Saute for another 5 min
  • Grind all of this in a blender with coconut milk
  • In a larger pan heat some oil
  • Add some mustard seeds and fresh green chillies
  • Gently place the whole big Sardine in this hot oil
  • Add the grounded paste
  • Add some salt and fish masala to taste
  • Cover and let is heat for about 10 minutes
  • Serve with some fresh celery and boiled eggs



Chicken Pad Thai

Chicken Pad Thai

I love chain of events which ends up in things I didn’t intend on doing …

Now that I cook more Taiwanese, I was looking out for different types of noodles. Hence I cam across the rice noodles used for making pad Thai. That got me thinking about that I never attempted making it 🙂

Hence this recipe:

  • Place the rice noodles in hot water for 1-2 minutes
  • Then strain the water and keep them aside
  • In a small bowl mix:
    • Tamrind sauce
    • Some sugar
    • Red chilly oil
    • Lime juice
    • Oyster sauce
    • Rice wine vinegar
  • In a hot pan .. add some oil
  • Add ginger cut in think long stripes and red chilly
  • Add a fresh green chilly, onions and garlic also cut similar to the ginger
  • Saute till the chicken is almost done
  • Move everything in the pan to expose some free area in the center
  • Add few eggs, break the yolk
  • Add cut tomatoes and spring onions
  • Add the noodles and the sauce from the bowl
  • Gently mix everything
  • Serve in a plate
  • Garnish with spring onions



Taiwanese thick Fish noodle soup

Taiwanese thick Fish noodle soup

There are more than a few recipes that I loved eating in Taiwan …

I stumbled upon this one randomly. While traveling I like wandering off into streets without knowing where they lead to. In one such endeavor I passed by a small corner shop where they seemed to be making something interesting .. plus I was hungry.

That’s how I found the “Thick fish noodle soup” 🙂

So I tried making it in Munich ..

The recipe:

  • In a pot, boil some water
  • Add pieces of any fish that you like (I took Alaskan fish fillets for this one)
  • Add chopped garlic and ginger
  • Add chopped onions and carrots
  • Add fish sauce, soy sauce, sesame oil, rice wine vinegar and some salt
  • Add chopped tomatoes
  • Boil for about one and half hours
  • Serve the soup over rice noodles with blanched pok choi
  • Top with fish fillets fried in cornstarch and red chilly powder


Taiwanese spicy meat Noodle soup

Taiwanese spicy meat Noodle soup

Last week I visited Taiwan for the first time. It was also the first time I was in a far east Asian country. I usually don’t plan much before i travel somewhere, so had no clue what kind of food to expect.

… and I was surprised! They have such an amazing variety of awesome food! 😀

I was literally eating something every hour 😛

So now that I am back .. I have decided to “try” recreating some of the things I liked over there. (At least before I start modifying them 😉 )

Beef noodle soup is one of the most popular dishes there .. so here goes:

  • The soup
    • Saute some onions chopped into big pieces
    • Add Szechaun peppe, red chillies, Star Anise, garlic and ginger
    • Saute for about 10 min
    • Move every thing to a pot
    • Add chopped pieces of meat (lamb or beef)
    • Add rice wine vinegar and sesame oil
    • Add some dark and light soy sauce
    • Add large cut pieces of onions, tomatoes and spring onions
    • Add meat broth and water
    • Boil on a slow flame for 4-5 hours (* yes you read it right 🙂 .. this takes a long long time 😐 .. the wait was killing me)
    • When the soup is done (*meat is super tender) …
    • Blanch some Pok choy and cook some noodles
    • Arrange the noodles in a bowl
    • Arrange the meat pieces along with pok choy and some of the cooked vegetables
    • Filter some soup over the arrangement
    • Serve with pickled vegetables


Melanzane e Funghi con Conchiglioni di Napoli (Aubergines and mushrooms with Napolian pasta)

Melanzane e Funghi con Conchiglioni di Napoli (Aubergines and mushrooms with Napolian pasta)

The Italian series continues …

About the same time I came across the pasta made with red wine, I came across this .. Conchiglioni di Napoli. I have no clue how to make of this, though I have seen the smaller versions of this. But looked like something you can fill. Hence this recipe:

  1. Aubergines with red pesto
    • Heat some olive oil
    • Add thinly cut trips of aubergines and some garlic
    • Add some salt and rosemary to taste
    • Saute till they are soft
    • Keeping sauting for another 5 min
    • Add some red pesto
  2. Mushrooms with green pesto
    • Heat some olive oil
    • Add mushrooms and garlic
    • Add salt and rosemary to taste
    • Add green pesto
    • Saute for 2 min
  3. Aubergine steaks and tomatoes
    • Saute some Aubergine steaks and tomatoes in olive oil and rosemary
    • Cook till they are well done
  4. Conchiglioni di Napoli
    • Boil some Conchiglioni di Napoli
    • Arrange the aubergines and mushrooms in alternate pastas
    • Arrange with the aubergine steaks and tomatoes
    • Garnish with some Parmesan



Riccioli al Barolo con Salmone e Fungi (Red wine pasta with salmon and mushrooms)

Riccioli al Barolo con Salmone e Fungi (Red wine pasta with salmon and mushrooms)

This time, when I visited Italy, I decided to load my backpack with as much fancy pasta I could while coming back. Also been sometime since I added any Italian on my blog.

One of these pastas is like a Tagliolini made with red wine. Hence it caught my eye 😉


  • Boil some Riccioli al Barolo
  • When done, heat some olive oil in a pan
  • Add some garlic and rosemary
  • Add the pasta and add freshly made pesto and a bit of salt
  • Mix well
  • In another pan saute some mushrooms with Italian herbs
  • Keep aside
  • In another pan gently fry a salmon steak in olive oil and rosemary
  • Fry till the salmon is golden brown
  • Arrange all 3 in a plate and garnish with some olive oil



Batata Vada (Fried Potato Dumpling)

Batata Vada (Fried Potato Dumpling)

There are many places that are uniquely identified by some of their signature dishes. I have the privilege of calling one of such places as my home.

One might find it hard to identify as being a “Mumbaikar” unless they haven’t had a “Vada pav”. So I decided to make the batata vada tonight 🙂

The recipe:

  • Boil some potatoes
  • In a pan heat some oil
  • Add some cumin seeds
  • Add some chopped garlic and curry leaves
  • Add some turmeric powder
  • Add freshly chopped coriander
  • Add smashed boiled potatoes
  • Add salt to taste
  • Mix well and let it cool down
  • Make half a fist sized balls from this mix
  • In a bowl:
    • Mix some chickpea flour
    • Salt, turmeric powder, a bit of oil and some dried coriander leaves
    • Add cup of water
    • Mix well
  • In a deep pan … heat 2 inches of oil (Sunflower/Rapsoel)
  • Add the potato balls in the flour mix in the bowl
  • Gently place the dipped potato balls coated with the mix into the hot oil
  • Gently fry them till the balls are golden yellow
  • Remove them and place on some tissue paper to get rid of excess oil
  • Serve with tamarind sauce



Chole Chicken (Chicken with Chickpeas)

Chole Chicken (Chicken with Chickpeas)

With a lot of cuisine, you may notice recipes that don’t really exist in the place they are supposed to be from. Example: In Germany, one of the most popular and common recipes in Indian restaurants is “Mango Chicken”. In Estonia, they serve “Honey Chicken”.

What I assumed to be a similar case, is “Chole Chicken”. But turns out it’s quite common in the northern part of India. It just happens that I never tried or came across it before 🙂

Hence this …

  • Heat some oil in a pan
  • Add some mustard seeds and let them pop
  • Add some broken red chillies
  • Add chopped ginger, garlic and onions
  • Saute for 10 min
  • Add broken bay leaves. coriander powder, turmeric powder
  • Add some garam masala and chicken masala
  • Saute for 2 min
  • Add chickpeas, chicken legs and tomato pieces
  • Add salt to taste
  • Mix well, add a cup of water
  • Cover and let it boil for 15-20 min


Bhare hue Baigan ki Sabji (Spicy Indian aubergines)



Bhare hue Baigan ki Sabji (Spicy Indian aubergines)

Recently I stumbled upon an album of some Punjabi food on Facebook. Needless to say I was missing home a lot while going through the album đŸ˜„

But I also got inspired to try something I didn’t cook before.

Hence this recipe:

  • Heat some oil
  • When it’s hot add some mustard seeds and let it pop
  • Add a dried red chilly
  • Grind some onions, ginger and garlic and add it to this hot oil
  • Stir fry for 15 min
  • Add some garam masala, chopped tomotoes, coriander powder
  • Heat for another 5 min
  • Add small aubergines, slit into 4 pieces but still intact with the stem
  • add a cup of water
  • Cover the pan and heat it slowly for another 15 – 20 min
  • Add some salt to taste
  • Serve with roti or naan



Hot Shrimp & Udon in Oyster sauce


Apart from being excited about finding a decent assortment of sea-food in Munich, in the recent year my neighborhood has introduced a lot of Japanese food to me. Prior to that Ramen and Sushi were the only real Japanese recipes that I had tried. Currently my favorite is the dumplings .. Gyoza 🙂

But anything that requires making wraps or bread out of flour is usually out of my cooking menu because it can be messy.

Hence experimenting with noodles. Fat wheat noodles, also called “Udon”

The recipe:

  • Heat fresh udon in boiling water for about 3 minutes
  • In a pan, heat some oil
  • Add thinly sliced ginger and a red chilly
  • Add some red chilly powder (Hence it’s hot 😉 )
  • Add thinly chopped garlic and carrots
  • Saute for 3 minutes
  • Add sprout mushrooms and shrimp
  • Saute for another 2 min
  • Add chopped spring onions, soya sauce and oyster sauce
  • Mix well
  • Serve with the warm Udon




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