Category Archives: Recipe of the Month

Recipe of the Month provides recipes from all over the world.

Cake Mix Oatmeal Chocolate Chip Cookies 

I recently ran out of flour at home but have promised to make cookies for some of my customers and family. Going through my pantry I found a box of vanilla cake mix and decided to use that to bake some cookies. I followed a simple cookie recipe with the consideration that all my dry ingredients and flavouring was already premixed. 

Needless to say, the cookies turn out amazing and I am still awestruck at how easy this recipe was. After this first recipe turning out delicious, I decided to make a second, third and fourth batch with different ingredients. I used oatmeal and dried cranberries, white chocolate chips and almonds, and a batch of peanut butter chips.

Here’s the quick and easy recipe:

  • 1 box white cake mix (or chocolate)
  • 1/2 cup softened butter
  • 2 large eggs
  • 1 tbsp vanilla essence 
  • 1/4 cup sugar

Here’s what you do:

  • Preheat oven to 350C.
  • Sift cake mix into mixing bowl, mix in sugar.
  • Add butter, vanilla and eggs and mix until a thick dough is created. 
  • Add extra ingredients (I used oatmeal & chocolate chips) and mix well.
  • Make 1 inch balls and drop on parchment lined baking sheet.
  • Bake for 7-10 minutes depending on how crispy or chewy you want your cookies.
  • Dust with icing sugar if desired and enjoy!

I bake my cookies for a bit longer because Dev likes well-done cookies. But once the top layer is no longer moist and bottoms golden, your cookies are ready. 

Recipe of the Month: Feta-Alfredo Chicken Spring Pasta

IMG_5227Was that title long enough for you? I couldn’t figure out the best way to sum up the medley of flavours in this quick delicious recipe.

This is a quick meal and has everything you need to feel full and satisfied! The prep time takes about 20 minutes and cook time is 10 minutes. You can use an array of fresh or frozen vegetables and pre made Alfredo or Vodka sauce. I made this one with Alfredo because it’s what I had in my pantry.

Here’s what you need: 

  • Half chopped red bell peppers
  • Half stalk chopped green onions
  • A cup of chopped mushrooms
  • A cup of chopped broccoli
  • 1/2 cup of chopped purple cabbage
  • 1/2 cup feta cheese
  • 1/2 cup each of shredded mozzarella and cheddar cheese
  • 1 bottle Alfredo sauce
  • Chilli flakes
  • Salt to taste
  • 1 tsp. Paprika
  • 1 tbsp. olive oil
  • 3-4 cups pasta of choice

Here’s what you do:


Heat oil, add chopped veggies and sauté until soft. Stir in chicken and cook until tender. Add basil, parsley, salt and pepper and cook on medium heat.


Add Alfredo sauce and half cup water and let boil on medium heat until sauce thickens. Add shredded cheddar and mozerella cheese. Cover and let cook until cheese is completely melted.

FAdd feta cheese and let cook covered, mixing slowly. Remove from heat and let stand uncovered for 5-10 minutes.


Sprinkle with chilli flakes and serve with garlic bread and wine. 

And there you have it; a quick, easy and delicious recipe for those lazy days you can’t figure out what to eat. 

Pillsbury Crescent Roll Breakfast Wreath

IMG_3584I’ve seen this recipe on Facebook shared by many of my friends and decided to try it out this weekend as a special breakfast meal. It takes the traditional Pillsbury Crescent Rolls and turns it into something exciting, fun and delicious. Dev and Nid loved this breakfast wreath and it went delicious with spicy wedges and bacon.

Here’s what you need:

  • Roll of Pillsbury Crescent Roll dough
  • 1/2 cup grated cheddar or marble cheese
  • 6 eggs
  • 1/2 red bell pepper
  • 1/2 onion
  • salt and pepper to taste
  • 1 tbsp. oil

Here’s what you do:

Pre-heat oven to 375°C.

Heat oil in frying pan, add beaten eggs, onions and bell pepper and cook until all scrambled together and 90% cooked. Leave the eggs slightly moist so that they don’t try out when you bake them.

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Sprinkle some flour on your counter and then roll out the dough and cut into triangles.

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Place triangles of dough on parchment paper-lined baking sheet. Stick the widest parts of the triangles together like the image below.

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Sprinkle grated cheese on the inner part of your dough-star and then add scrambled-egg mixture.

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Fold over all of the points of the stars over the eggs and cheese and try to join the points together.

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Place in oven and bake for 20-25 minutes or until pastry is golden-brown.

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Let stand for 2-5 minutes, then cut into slices and serve hot. Enjoy with bacon, Franks Red Hot and wedges!

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Recipe of the Month: Chicken & Potato Curry

Recently, I experimented with using chicken and potatoes in a savoury curry for dinner. My dinner guests were delighted by the fragrance and taste of the curry and begged for the recipe. As promised to them, I’m sharing the recipe here on my blog.

First things first, you must know to make a good Indian curry, you need to properly cook each set of ingredients on low heat, so that they can reach their best temperature and release all the flavours. Next, you need to make sure you get the quantity just right for salt, pepper and curry powder. It has taken me many years to perfect the amount of dry spices I add to my curries to really boost the taste of the overall curry. It’s all trial and error but I’m a strong believer in adding less at first until I can taste the mixture. Adding too much at once cannot be undone, but you can always add more as you cook if needed.

So, here’s my recipe. Make a pot of basmati rice flavoured with cumin seeds and saffron and you’ve got an authentic Indian meal that will leave your guests begging for me.

Here’s what you need:

  • 1 tbsp. cumin seeds
  • 5-6 cloves
  • 2-3 large (black) cardamom
  • 4 small (green) cardamom
  • 1/2 stick cinnamon
  • 4-5 whole black pepper
  • 1/4 cup cooking oil
  • 2 tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. red chilli powder
  • 3 tsp. curry powder
  • 1 tsp. cumin powder
  • 1 tsp. ginger powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. coriander powder
  • 1 tbsp. dried fenugreek leaves, crushed into powder
  • 3-4 dry curry leaves
  • 1-2 tbsp. fresh coriander
  • 2 large onions
  • 1/3 cup chopped ginger
  • 1/4 cup chopped garlic
  • 1/4 cup tomato paste
  • 1 large tomato, chopped finely
  • 1 large potato
  • 1/2 cup yogurt (preferably 2% or 3%)
  • 5-6 chicken breasts, cut into small cubes
  • 2 cups water

Here’s what you do:

  • Start by heating oil in a large pot, when oil begins bubbling add cloves, large and small cardamom, black pepper and cinnamon sticks. Let cook until the large cardamom and cinnamon expand and begin popping.
  • Add cumin seeds and let cook until brown.
  • Add onions, ginger and garlic and cook until onions are golden brown.
  • Add tomatoes and tomato paste, blend together and cook until all ingredients are in a paste .
  • Add garlic powder, ginger powder, onion powder, salt, red chilli pepper, curry powder, cumin powder, turmeric, coriander powder and mix into the paste.
  • Reduce heat to low and cook until oil begins rising to the top of the paste.
  • Add potatoes and one cup of water and coat with paste. Cook until potatoes seem half-cooked.
  • Add chicken breast cubes and mix into curry. Cook until chicken is half-cooked.
  • Add yogurt, mix well and let cook.
  • Add remaining cup of water, turn heat to medium and let curry boil.
  • After 10-15 minutes, sprinkle in fresh coriander leaves, reduce heat to medium and boil for another 10 minutes.

Serve with fresh cumin and saffron flavoured rice or roti and enjoy!

Upcoming Change: From Recipe of the Week To Recipe of the Month

Slide1I love trying out new recipes. I love sharing the ones I know with all of you. But I find that lately, I’m not doing as many new recipes as I’d like to and mostly cook the same meals week after week. For a long time, I was doing great with keeping up with my recipe of the week. If I was energetic enough, you’d even get two recipes in one week. But lately, I’ve just been so drained to try new things; the new job, drama with friends, personal health issues, etc. have all contributed to this.

I’ve decided I’d rather give you one or two quality recipes each month, than four or five quick/easy ones. So, the way I’m going to work this out is by providing one non-Indian recipe and one Indian recipe each month. This way, you can keep up with my traditional meals and enjoy the experimental recipes too.

October’s first recipe is coming in a couple of days. So stay tuned! And if you ever have a dish you want me to provide the recipe for, don’t hesitate to ask.

Recipe Of The Week: Coconut Shirmp Curry

D loves a good curry. But if I add a South Indian twist to it, he loves it a 100 times more. I’ve made shrimp curry a million times. However, over the past few months, I have had a lot of fun experimenting and perfecting my signature shrimp curry recipe. I think I’ve finally nailed down one that everyone in my circle truly enjoys and begs for more. Here’s the recipe, try it out and let me know what you think!

Here’s what you need:

  • 50-70 medium size pre-cooked, de-veined shrimp (tail shell off)
  • 2 large red onions (finely chopped)
  • 1 cup coriander (finely chopped)
  • 1 large tomato (chopped or puree)
  • 1/3 cup ginger (grated or finely chopped)
  • 1 cup coconut milk
  • 1/2 cup tomato paste
  • 1/3 cup shredded dry coconut
  • 5-7 dry curry leaves
  • 3-4 tbsp. oil
  • 1 tbsp. jeera
  • 3-5 cloves
  • 1/2 cinnamon stick
  • 2-3 large black cardamoms
  • 1 tbsp. whole black pepper
  • salt to taste
  • 2 tbsp. curry powder
  • 1/2 tbsp. turmeric
  • 1 tbsp. dry mango powder
  • 1 tbsp. garam masala
  • 1 tbsp. jeera powder
  • 1 tsp. red chilli powder
  • 1-2 dry whole red chillies
  • 1 tbsp. dry methhi leaves (shredded or rub between hands to turn powdery)
  • 1 cup water (for a thicker curry, use 1/2 cup)

Here’s what you do:

  • Wash shrimp with lemon juice, sprinkle with curry powder and set aside
  • Pre-heat pan, add oil and let sizzle.
  • Add cloves, cinnamon sticks, black cardamoms and whole black peppers and let sizzle
  • Add jeera and cook until slightly golden brown
  • Add onions, ginger, dry whole red chilli and salt and cook until onions become translucent
  • Add tomatoes and tomato paste, mix well and cook until oil begins separating from paste (or oil begins rising)
  • Add curry powder, turmeric, dry mango powder, chilli powder, garam masala and jeera powder, mix well and cook for 5-10 minutes on low heat
  • Add shrimp and coat with all the masala, cook for 3-5 minutes
  • Add dry coconut and coconut milk and let boil for 5-7 minutes  on low heat
  • Add water, mix well and reduce heat to minimum and let cook uncovered for 15-20 minutes
  • Sprinkle coriander leaves and let cook for 2-3 minutes

Enjoy with rice or roti!

Recipe of the Week: Parmesan Eggplant

This recipe has been going around my Facebook timeline for quite sometime and so, I’ve decided to make it this weekend for D and I. I’ll be making some baked, spinach and feta stuffed chicken with it, garlic bread and these delicious Parmesan Eggplants. My colleague and friend mentioned that she makes these once a month for her family and they completely eat them out. It’s quick to make and I guarantee your family and taste buds will thank you for it.
Here’s what you need:

  • 1-2 large eggplants cut into thin slices
  • 1 1/2 cups Italian seasoned bread crumbs
  • 1/4 cup olive oil or olive oil cooking spray
  • 1 cup shredded mozzarella
  • 1/3 cup grated Parmesan
  • 1 cup pasta sauce
  • salt and pepper to taste (if you have garlic salt, that’s even better)
  • 2-3 cloves of garlic, peeled and chopped
  • 1 tsp. oregano and basil

Here’s what you do:

  • Rinse eggplant slices in salt water, place in strainer and let stand for 20-30 minutes or  until dry
  • Pre-heat skillet with olive oil and dip eggplant in beaten eggs and then coat with breadcrumbs
  • Cook eggplants until golden brown on both sides and place on paper towel to absorb oil
  • Preheat oven to 350°F. On a baking sheet, spray with olive oil, spread 1 cup pasta sauce, sprinkle with basil and oregano and layer eggplant
  • Sprinkle eggplants with cheese, add more pasta sauce and add another layer of eggplants, repeat until all eggplant slices in baking pan and layered with sauce and cheese
  • Sprinkle remainder of cheese over the top to get a nice golden crust
  • Bake for 30-35 minutes or until cheese is all melted and golden brown
  • Serve with chicken and garlic bread and enjoy!