More of my recipes would now be featured on Happy cooking!

Onion Fritters (Kanda Bhajji)


1 big onion – sliced
1 green chilli (optional) – chopped
5-6 sprigs of coriander leaves (optional) – finely chopped
1/2 cup gram flour (besan flour)
A pinch of turmeric powder
1 tsp red chilli powder
1/2 tsp salt
Water to mix the flour
Oil for frying


  1. Mix the onions, chilies and coriander leaves in a bowl.
  2. In a separate bowl take the chickpea flour, turmeric powder, chilli powder and salt. Add water into this to make a semi-liquid paste.
  3. Take a wok or frying pan and heat oil.
  4. Either use hand or a spoon and drop the flour mixture and fry till light golden colour and crispy.
  5. Serve with a sweet chili sauce or sweet tamarind chutney. 

(Note: this flour mixture can be used to fry any kind of vegetables such as brinjals, cauliflower, potatoes etc..)

Malaysian-Indian Style Chicken Curry

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Today I’m sharing with you a very fond recipe from my mother but I added some extra items to give that extra oommph! Have everything prepared and you can have a delicious curry in 30 minutes!


1kg chicken or 15/16 pieces of cut chicken
2 Potatoes – cut into four
1tbsp spoon Ginger & Garlic Paste
2 onions – sliced
3/4 shallots – halved (optional)
1 Tomato – cut into four
1 Red & 1 Green chillies
Curry Leaves – 5/6
Coriander Leaves – small bunch for frying and garnishing
1 packet grated coconut – extract the milk
3 big spoon curry powder                                      2 cinnamon sticks
2 tsp spoon chili powder                                         2 cardamon pods
1 1/2 tsp pepper powder                                         2 star anise
2 tbsp kurma powder (optional)                         2 cloves
1tsp turmeric powder (for marinade)               1 dried bay leaf (optional)
1tsp cumin powder (for marinade)                    1 Lemon Grass (optional) – bruised 
1tsp mustard seeds                                                  1tsp fennel seeds
1tsp cumin seeds                                                      1tsp urid dal


  1. Marinade the chicken with salt, ginger & garlic paste, turmeric powder and cumin powder and set aside.
  2. Extract milk from the grated coconut and add the curry powder, chily powder, pepper powder and the kurma powder (optional). Mix and keep aside.
  3. In a pot, add some cooking oil and add all the seeds, cinnamon sticks, cardamon, cloves, star anise, bay leaf, lemon grass. Stir for a few seconds and add the onions, shallots, chilies, curry leaves and some coriander leaves, tomato and potatoes. Mix well and close the lid to let the onions brown.
  4. Open the lid and add the marinaded chicken and mix with all the above ingredients and add some water and cover for 5 minutes.
  5. Once the chicken appear half cooked, add the coconut milk mixture and mix.
  6. Once the potatoes are cooked (not mashed!), and the curry is boiling in a thick consistency, add some salt to taste and a pinch of sugar for flavour.
  7. Finally garnish with coriander leaves.

Serve with rice and mixed-vegetables as shown in my picture or with chapati/bread/roti canai! Enjoy….

Chicken & Mushroom Pie (pot pie)

This is my adaptation of chicken & mushroom pie that is fairly easy to make if you get the ready-made puff pastry sheet!

Ingredients (pie filling)
250gm -chopped chicken pieces
1 onion – chopped
1 garlic -finely chopped
1/2 a carrot- cubed
5-6 pieces mushroom – roughly chopped
1 tin of  Mushroom soup (any brand Campbell/Baxters)
Mixed herbs (optional)
Salt and pepper to taste
2 ready-made puff pastry sheets (or 1 sheet)
OR 5 potatoes (boiled in salted water and mashed with milk, salt & pepper)
  1. Fry the chicken pieces till it is golden in colour but not over-fried and keep aside.
  2. Fry the onions,garlic,carrots and mushroom. Keep stirring and add the Mushroom soup and 1/2 cup water.
  3. Add in the chicken pieces, salt & pepper to taste and some mixed herbs (optional).
  4. Let this filling cool down or refrigerate.
  5. Once cooled roll out one puff pastry sheet on a pie dish and pour the above mixture inside and cover with another puff pastry sheet. Alternatively, you can cover the top with the mashed potato giving it a sheppard’s pie texture.
  6. Bake for approximately 30 minutes or till light golden brown at 170  degrees (please refer to your own oven specifications for baking a pie/pastry).
  7. Serve it with a homemade coleslaw and mashed potatoes.



Kanda Poha (Rice Flakes snack)

1 onion – chopped
1-2 green chillies – chopped
1 tsp mustard seeds
3 cups rice flakes
2-3 tsp Turmeric powder (for colour)
Coriander leaves – finely chopped for garnishing
1 lime – (juice)
Salt & Sugar to taste
4 tbsp cooking oil
  1. Heat pan with oil.
  2. Add the mustard seed and let it crackle.
  3. Add the onions and green chillies until light brown.
  4. Wash the rice flakes till soft and drain out the water.
  5. Add the rice flakes into the pan and add in the turmeric powder (don’t add too much as it would be too yellow). Mix well all the ingredients and cook for about 5-6minutes.
  6. Add salt and sugar to your taste and off the stove.
  7. Finally squeeze the lime and garnish with the coriander leaves.

Serve hot with a hot cup of tea/coffee/milo!


2 Responses to Recipes

  1. Lalitha says:

    oh boy! looks good but cooking for me is a “”! hahahaha….

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