Kimchi fried rice

Jaden requested for kimchi fried rice after watching my Korean reality show... I just added bacon n kimchi for the fried rice and garnished with spring onion and sesame seeds.

ready for school with a sunny side egg 

kimchi fried rice

Tuna and zucchini slice

I love zucchini / courgette so much and can be easily found at Tesco. Recipe below:

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 3 medium zucchini, coarsely grated
• 425g can tuna, drained, flaked
• 1 cup (120g) shredded tasty cheddar (I used cream cheese)
• 1 cup (135g) gluten-free self-raising flour
• 1/2 cup (125ml) olive oil, extra
• 4 Eggs
  
  chili flakes (my addition)
  
  chives (my addition)
  
  
  Grease and line baking sheet with baking paper. Stir fry the onion and garlic then add them into a bowl with zucchini, tuna, oil, flour and cheese. Mix well and bake at 180 C for about 40 mins or until golden. cool and cut into slices.
  

  

  Tuna and zucchini slices

  

  
  

Chicken katsudon

Boys will be going for badminton later. Cooked chicken katsudon for their lunch. I bought "first pride" crispy chicken katsu and air fried them, then cooked the egg gravy (one onion, soy sauce, dash stock and mirin). Also prepared miso soup and added some enoki mushroom to go with the rice.

chicken katsudon 

set meal with. miso soup

Indian breakfast

I cooked myself an Indian themed breakfast today. My niece introduced this dish called baigan bharta  (punjabi eggplant) from a  website called the spruce.com The taste of this dish was amazing. Then I came across this upma (semolina dish) one of the favourite dish for breakfast. My mum loves this. 

Recipe for upma :

• 1 cup semolina; 2 tbs veg oil; 5 t0 6 curry leaves;2 green chilies; 1inch ginger, grated; 3/4 tsp mustard seed; 2 onions; 2 tomatoes; salt to taste; 2 cups hot water; a pinch of turmeric powder; 1tbs lime juice; 1/4 cup coriander

• How to Make It 

  1. To begin, heat a griddle or flat pan on a medium flame and roast the semolina lightly. Stir the semolina frequently and do not allow it to brown. Once it is done, place it onto a tray or platter and keep aside.
  2. Heat the oil in a pan and add the mustard seeds, curry leaves and green chilies. When the spluttering stops, add the grated ginger and stir well. Cook for one minute.
  3. Add the onion and fry it until it is both translucent and soft.

  1. Add the tomatoes and cook till they are soft.
  2. Add the hot water, turmeric and salt to taste and bring to a boil.
  3. Add the roasted semolina, a little at a time, stirring constantly to prevent any lumps from forming.
  4. Simmer and cook till the upma is like a very thick porridge. Turn off the flame.
  5. Squeeze the lime juice over the upma and mix well.
  6. Garnish with chopped coriander and serve piping hot.

  

  my breakfast set

  

  upma

  

  baigan bharta (punjabi eggplant) looks is deceiving! taste superb!!

  

  Recipe for baigan bharta:

  • 3 medium-sized eggplants (roughly 500 gms/ 1 lb)
  • 2 tbsp.vegetable/sunflower/canola cooking oil
  • 1 tsp. cumin seeds
  • 2 medium-sized onions (finely chopped)
  • 1 tbsp. garlic paste or garlic chopped very fine
  • 1-inch piece ginger (finely grated)
  • 2 green chilies (optional, but they give the Bharta a nice kick!)
  • 2 large tomatoes (finely chopped)
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. garam masala
  • 2 tbsp. fresh green coriander (finely chopped)
  • Punjabi Baingan Ka Bharta requires that the eggplant is roasted. This can be done in several different ways:
    • Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking until all the skin on the eggplant is charred and the inner flesh looks really soft. A good sign to watch for is that the eggplant seems to 'cave in' on itself.
    • Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the eggplant is charred and the inner flesh looks really soft.
    • 'Roast' in your oven till all the skin on the eggplant is charred and the inner flesh looks really soft.
    Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use.
    1. Now set up a pan on medium heat and add the cooking oil. When hot, add the cumin seeds and cook till the spluttering stops.
    2. Add the onions and fry until soft and translucent.
    3. Add the garlic and the ginger and fry for 1 minute.
    4. Add the tomato and all the powdered spices, including the garam masala. Stir well and cook for 3 to 5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a little water if needed.
    5. Now add the eggplant and mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.
    6. Serve hot with chapatis or rice and your favorite daal dish.