Mixed Fried Rice

  • 3 Eggs
  • 2 Spring Onions, Finely Chopped
  • 125 gms Peeled & Cooked Prawns
  • 125 gms Cooked Chicken, Diced
  • 50 g Canned Bamboo Shoots, Diced
  • 50 g Green Peas, Cooked
  • 500 g Cooked Basmati Rice
  • 3 tablespoon Oil
  • 1 tablespoon Soy Sauce
  • Salt To Taste
  • Break the Eggs into a bowl and add 1tsp of chopped spring onions and pich of salt, beat it with a fork.
  • Heat 1 tablespoon oil in a wok or a frying pan and add the beaten egg mixture and stir it until the eggs are scrambled.
  • Keep the scrambled eggs aside in a bowl.
  • Heat the remaining oil in a wok or pan, add the prawns, chicken, bamboo shoots, peas and chopped spring onions, stir-fry it for 1min and stir in the soy sauce.
  • Stir-fry for 3mins, then add the cooked rice, scrambled eggs and salt. Stir well and garnish with spring onions.

Pineapple pudding


  • 1 cup sour cream
  • 1 cup yoghurt
  • 1 cup sugar
  • 1 cup powdered milk
  • 4  slices pineapple
  • 2 eggs
  • Few mint leaves or your choice of fruits to decorate.


  • In a food processor combine all & process until  nice & smooth.
  • Pour in a baking dish.
  • Heat oven to 190c & bake in oven for 1 hour (approx.).
  • Once the pudding is set & slightly golden from the top , shut the oven & let it cool.
  • put in the refrigerator over night.
  • Cut into squares & serve on individual plates & decorate with mint or your choice of fruits..

Oriental Chicken Salad with Crunchy Noodles

  • 2 -3 cups chopped cooked chicken breasts
  •  1  cup cabbage, shredded or chopped
  • 1 bunch green onion, finely chopped
  •  2 (2 1/2 ounce) packages slivered almonds
  • 3 tablespoons sunflower seeds
  • 2 packages noodles or 2 packages other ramen-type soup
  •  3 tablespoons oil
  • 3/4 cup vegetable oil or 3/4 cup canola oil
  • 4 1/2 tablespoons seasoned rice vinegar
  • 4 1/2 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Prepare dressing and set aside.
  • 2 Smash noodles and brown over medium heat in 3 tbs oil.
  • Add slivered almonds..
  • The noodles have turned a dark golden brown, remove from heat and set aside.
  • Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
  •  Add the noodles/almond mixture and stir well.
  •  Add dressing and stir to coat.
  •  Prepare the dressing right before serving.
  •  It sits in the refrigerator too long, it gets very thick and won't remix well.
  •  Also, this amount of dressing is just the right amount to give the salad a good coating.

Useful Tips:

  • If you want to keep lemon for longer time, refrigerate it in a closed stainless steel container.
  • To use less gas cut the potato and put in micro wave for 1or two minutes and then u can add in any vegetables.
  • The leftover liquid after separating butter should be mixed with 2 table-spoon curd in order to make delicious paneer(cottage cheese)
  • You can dice or grate potatoes beforehand and keep them soaked in cold water. They won't discolour. Just drain them when needed and use immediately.

Virgin Sunset



Spicy Dry Chicken

  • 2 Kg Chicken, washed thoroughly and cut into cubed- pieces
  • 4 Onion (medium), chopped into small cubes
  • 2 tbsp Tomato paste
  • 2 tbsp Ginger & Garlic paste
  • 5 tbsp Oil
  • 1/2 tsp Black mustard seeds
  • 1/2 tsp Fennel seeds
  • 1 tsp Red chilly powder
  • 2 tbsp Coriander powder
  • 1 tbsp Garam masala
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Pepper powder
  • Salt - as rqd.
  • Coriander leaves- to garnish
  • Curry leaves

  • Preparation:
    • In a pan, heat some oil and add the chicken pieces.
    • Wait till their water comes out off the chicken.
    • Then take out the chicken from the pan and keep aside.
    • Heat oil in another pan.
    • Splutter black mustard seeds, fennel seed and curry leaves. Add onion and saute till golden brown.
    • Add ginger/garlic paste and sauté for a minute.
    • Add tomato paste and cook until soft. Turn heat to low heat and add red chilly powder, coriander powder, cumin powder, turmeric powder, pepper powder, garam masala and salt.
    • Saute thoroughly for at least 8 minutes in low heat for masalas to bring out the flavor and smell.
    • Add the chicken pieces and sauté thoroughly over medium-high heat
    • Stir regularly so it doesn't stick to bottom .
    • Cook chicken uncovered until well done.  Garnish with coriander leaves and split green chillies. Serve hot