Singaporean Rice


Noodles  1 pack

For gravy:

Chicken boneless 250 gm
Carrots 250 gm
Capsicum 250 gm
Onion 100 gm
Garlic, 2 tsp chopped
Salt & Pepper
Green Chilies 4-5
Red chili powder ½ tsp
Chicken cube, 1 piece
Ketchup, 3 tbsp
Chinese salt ½ tsp
Soy Sauce 3 tbsp
Chili sauce 3 tbsp
Vinegar, 2 tbsp
Sugar, as required
Cornflour, as required

For garlic rice:

Rice 4 cups
Garlic, ½ head, sliced
Red chilli powder 2 tbsp
Turmeric powder, ½ tsp

For mayo topping:

Mayonnaise, 1 ½ cup
Vinegar, 2tbsp
Red chilli powder to taste
Ketchup to taste
Chilli sauce

For baghaar:

Green chili, 10 to 12
Garlic head, 1 ½


Make the gravy by heating oil in a pot. Fry sliced green chilies and garlic till soft. Now add a piece of chicken cube, mix well and make sure the flame is low. Now add the chicken and vegetables and stir fry. Now add salt, Chinese salt, pepper, soy sauce, chili sauce, vinegar, ketchup and sugar. Mix well and add about 3 cups water. Let it boil. Once it has boiled well, add cornflour (approx.: 3 tbsp mixed in water). Once thickened, turn off the flame.
To make the rice, heat oil in a pan. Add chopped garlic and fry till golden brown. Now add red chili powder, salt and turmeric. Now add the soaked rice and 6 cups water. Cover with a lid and let it simmer for 20 minutes or till done.
Boil the noodles.
To make the mayo topping, mix together all the ingredients well. Keep aside.
Take a frying pan, heat one cup oil. Now add sliced green chilies and fry for two-three minutes. Now add the chopped garlic and fry till golden brown. Make sure you don’t burn it! Once done, turn off the flame and keep aside.
Now take a platter, and start assembling the dish. First, a layer of rice, then gravy, then noodles, topped off with the mayo topping and finally the baghaar. Serve! :)

Baked Pizza Sandwiches

This is what leftover pizza sauce and toppings resulted in:


Bread slices, toasted, 12 
Pizza sauce (click here for the recipe)
Filling, as desired -- mushrooms, chicken, corn, olives, capsicum etc
Mozzarella cheese, 1/2 cup
Cheddar cheese, 1/2 cup
Oregano, to sprinkle
Crushed red chilies, to sprinkle


Lightly grease a glass dish (lasagna dish) and lay the toasted bread slices in it. Pour the sauce, filling and some cheese. Now cover with remaining toasted slices and cover with cheese. Sprinkle some crushed oregano and chilies. Bake till cheese melts. 

Chicken Steak with Sauteed Vegetables in a Mushroom Creme Sauce


Chicken fillets, 2
Salt & pepper, to taste
Worcestershire sauce, 2 tbsp
Cream, 250ml
Mushrooms, 150gms
Vegetables, cauliflower, peas, carrots, beans, as required
Butter, lots of it.


Wrap the chicken fillets in cling film, and with one fillet at a time, using a kitchen hammer, flatten the fillets. It helps them cook faster without drying the chicken meat. Now add salt, pepper, Worcestershire sauce and a teaspoon of butter. Mix well and let it marinate. 

Slice the veggies, and blanch them for a couple of minutes in hot boiling water. Drain and keep aside. Heat a griddle pan (or a non-stick frying pan), add butter and grill the steaks for a couple of minutes each side (do not cook more than 2 minutes as it will drain the juices of the chicken). Keep aside. Now in a frying pan, add butter, and sautee the vegetables on high flame, add salt and pepper to taste and keep aside. In the same pan, heat some more butter and add the sliced mushrooms. Cook for three minutes, add salt & pepper and cream. Lower the heat when adding the cream. Mix well. Now assemble the meal: place the steak, the veggies on the plate and pour the mushroom cream sauce over it. Serve!

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