Who doesn’t like variety? I am one person who gets bored easily and needs variety to keep it interesting. I have already shared with you the standard version of coconut chutney recipe with you already. Here’s another take on it and tastes delicious.

Desiccated coconut – ½ portion
Tomato – 1 no
Red chili – 2-3 nos
Fennel – ¼ tsp
Oil – 2 tsp
Mustard seeds – 1 tsp
Curry leave – 3-4 nos
Salt to taste

1. In a wok heat 1 tsp oil and add tomato, fennel, 2 red chili and fry well and take off the burner
2. Now add desiccated coconut and fry in the existing heat.
3. Cool mixture and grind to a smooth paste
4. In the same wok heat 1 tsp oil an add mustard seeds, 1 red chili, curry leaves and take off the burner and add it to the ground chutney
5. Serve coconut chutney with idli or dosa

Till next time….happy cooking!

For recipe click here

• Chili Egg Fried Rice
• Sizzled Chili Prawns

Basamati rice – 1 cup
Egg – 1 No. beaten
Sunflower oil – 2-3 tbsp
Soy sauce – 1 tbsp
Fish / oyster sauce – 2 tsp
Hot red chili – 1 no., seeded and finely chopped
Spring onions (scallions) – 3-4 finely chopped
Parsley or coriander (cilantro) – 1 Tbsp
Sugar – 1 tsp
Salt and pepper for seasoning

1. Cook rice in boiling salted water until tender. Drain and rinse again with boiling water and drain again thoroughly. Spread it on a flat tray and leave it to dry
2. Heat oil in a wok and add chili, oyster sauce and spring onions and stir fry for 1-2 minutes
3. Add the beaten egg and stir fry quickly so the egg scrambles into fluffy pieces
4. Fork through the rice to separate the grains and add it to the wok and stir fry for about a minute.
5. Sprinkle coriander over the rice.
6. Mix soy sauce with sugar and remaining coriander and stir into the rice mixture.
7. Toss well.
8. Serve Egg Fried rice hot.

I searched for fish sauce in Kochi, didn’t find one in the regular super market. So I made do with oyster sauce. Though the original recipe suggests fish sauce… so you try it with fish sauce, in case you have it and let me know how it was!

Till next time….happy cooking!

Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef W/ 40 Years Of Cooking Experience!!

Chilli Prawns Pic credit: Priya Q

I tried this recipe out from one of the books that I have. In India, most of us face this problem where we can’t find the foreign ingredients and are not aware what the substitutes could be. Dry sherry is one of the ingredients in this recipe. Used rice wine which Q picked during his Hong Kong trip. The result wasn’t too impressive. Rice wine gave a peculiar taste that both of us didn’t like Though the book says that it a substitute for sherry. Anyways, I tried with red wine and the results were better. Check out the Chili Prawn recipe…

Shelled tiger prawns (shrimp) – 500 gms
Soy sauce – 4 tbsp
Dry sherry / red wine – 4 tbsp
Dried red chillies – 2 nos, seeded and chopped
Garlic cloves – 2 nos, crushed or finely chopped
Ginger – 1 tsp grated
Water – 4-5 tbsp
Spring onions – a bunch (scallions)
Cashew – salted or plain – 50 gms
Vegetable oil – 2 tbsp
Cornflour – 2 tsp dissolved in 2.5 tbsp of water

1. In a large bowl mix wine/sherry, chillies, garlic, ginger and water
2. Add prawns, spring onions and cashew and mix well. Cover tightly with a shrink wrap and leave to marinate for 2 hours, stirring occasionally.
3. In a skillet or wok heat oil.
4. Remove shrimp, spring onions and cashews from the marinade using a slotted spoon and add to the wok, reserving the marinade
5. Stir fry on high heat for 2 minutes
6. Mix cornflour into the reserved marinade and add to the wok and stir fry for about 30 seconds, until the marinade forms a slightly thickened glaze over the prawn
7. Serve Sizzled Chili Prawns hot with rice or noodles.

Till next time….happy cooking!

Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef W/ 40 Years Of Cooking Experience!!