MY ASIAN RECIPE

  Silky Egg Drop Soup  Prep time: 5 mins | Cook time: 10 mins | Servings: 2 small bowls or 1 large meal Ingredients 500ml Water + 1 tbsp Chicken Stock concentrate 1 tsp Sesame Oil, 1 tsp Soy Sauce, and a pinch of White Pepper 1 tbsp Cornstarch dissolved in ½ cup (approx. 120ml) cold water 2 Eggs, lightly beaten 1 stalk Scallion (chopped) and Bok Choy (optional, chopped) Preparation In a medium pot, combine the 500ml water , chicken stock, sesame oil, soy sauce, and white pepper. Bring the mixture to a rolling boil over medium-high heat. Give your cornstarch slurry a quick stir to ensure it's smooth, then pour it into the boiling broth. Stir constantly; the broth will turn from cloudy to clear and slightly thickened. Reduce the heat to low so the water isn't bubbling violently. Stir the broth slowly in a consistent circular motion. Gradually drizzle the beaten eggs into the moving water. The gentle rotation creates those beautiful, thin ribbons. Add your chopped scallions an...

  Chicken Soup This specific combination of ingredients—especially the ginger, turmeric, garlic, and star anise —is fantastic for someone fighting a flu or fever. It’s light yet nutrient-dense, and the warm spices help clear the sinuses. Ingredients 2 tbsp Cooking oil 3 Cardamom pods 4 Cloves 1 Star anise 1 stick Cinnamon (medium) or 1/5 tsp ground cinnamon 1 tsp Fennel seeds 1 Medium onion, chopped 3 cloves Garlic, chopped 1/2 inch Ginger, sliced 2 (approx. 500g) Chicken drumsticks (bone-in for a richer, more nutritious broth) 1/2 tsp Turmeric powder 1 Medium carrot, chopped 1 Large potato, diced 1 cup Water (adjust for desired consistency) Salt to taste 1 wedge Lemon (plus extra juice for seasoning) 1 handful Fresh coriander leaves, for garnishing Cooking Instructions Heat the oil in a pressure cooker. Add the chopped garlic and onion. Sauté for about a minute. Tip: Add a pinch of salt here to help the onions wilt and soften faster. Add the cardamom pods, cloves...

Banana Flower Stir Fry (Vazhapoo Perattel) Cleaning a banana flower is a bit of a labor of love, but the texture and flavor of the Vazhapoo Perattel are absolutely worth the effort! Ingredients 1 Banana flower (cleaned and chopped) 2 Medium onions, finely chopped 2 Garlic pods, crushed 1 sprig Curry leaves 2 Dried red chilies 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds 1 tsp Chana dal 1 tsp Moong dal 1/2 tsp Turmeric powder 1 handful Shredded coconut 2 tbsp Oil Salt to taste A little water  Preparation: Cleaning the Banana Flower Peel back the purple petals (bracts) to reveal the rows of yellow-tipped florets. Take each floret and identify the "pistil"—the stiff, stick-like part with a bulgy head. Pull this to the right to remove it, as it is bitter and inedible. As you pull the pistil, the "calyx" (the small, thick, light-pink petal-like part at the base) will also come away; remove this as well. Once cleaned, finely chop the florets and immediately soak them in wat...

Crab Soup (Crab Rasem) A fragrant, spicy, and tangy South Indian soup infused with freshly roasted spices and succulent crab. Ingredients Roasting and grinding 1 tsp Black peppercorns 1 tsp Fennel seeds 1/2 tsp Fenugreek seeds For the Base: 1/2 kg Crab (cleaned and prepped) 2 Tomatoes Small lemon-sized ball of Tamarind (soaked and juice extracted) - optional 1/2 tsp Turmeric powder 1/2 chilli powder 1 tbsp Rasam powder 1 tbsp Roasted curry powder - optional Salt, to taste 1/2 tsp Pepper powder ( optional, for extra heat ) Handful of fresh Coriander leaves ( for garnish) For the Tempering : 1 tbsp Oil 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds 3 Cloves garlic, crushed 1 sprig Curry leaves 6 Shallots (or small onions), finely chopped Preparations In a dry pan over medium heat, roast the peppercorns, fennel seeds, and fenugreek seeds until fragrant. Once cooled, grind into a coarse powder and set aside. Blanch the tomatoes in boiling water until the skins begin to peel. Remove the skins an...

  Chicken Dalca This aromatic lentil and chicken stew is packed with spices and vibrant vegetables. Using a pressure cooker makes this a quick and convenient weeknight meal without sacrificing depth of flavor. Ingredients 2 tbsp Cooking oil 1 tsp Fennel seeds 3 Cardamom pods 3 Whole cloves 3 Star anise 2 Medium onions, thinly sliced 1/2 inch Fresh ginger, crushed/minced 3 pods Garlic, crushed/minced 1 Medium tomato, diced A handful of fresh Curry leaves 1/2 tsp Turmeric powder 2 tsp Kashmiri chili powder 2 tbsp Chicken curry powder 1 cup Toor dal (pigeon peas), rinsed 2 Chicken drumsticks 1 Carrot, chopped 1/2 cup Cauliflower florets 1 Potato, cubed 1 cup Water (plus more if needed for consistency) Salt to taste Instructions Place your pressure cooker over medium heat and add the oil. Once the oil is medium hot, add the fennel seeds, cardamom, cloves, and star anise. Sauté for a few seconds until fragrant. Stir in the sliced onions and curry leaves. Sauté until ...

  SOYA CHUNK CURRY This Soya Chunk Curry is a fantastic high-protein, plant-based alternative that mimics the texture of meat while soaking up all those beautiful spices. A hearty and savory plant-based dish that pairs perfectly with steamed rice or flaky paratha. Ingredients 2 cups Soya chunks 4 Medium onions, chopped 4 Green chilies, slit 1 Tomato, chopped 4 cloves Garlic, crushed or minced 1/4 tsp Turmeric powder 2 tbsp Red chili powder (adjust to your spice preference) 2 tsp Coriander powder 2 tbsp Cooking oil 1 tsp Mustard seeds 2 Dried red chilies 1 tsp Fennel seeds 1 sprig Fresh curry leaves Salt to taste Water (as needed for boiling and gravy) Preparations 1. Prepare the Soya Chunks Boil the soya chunks in water over a medium-low flame for 15 minutes . Drain the water and let them cool. Crucial Step: Squeeze the chunks firmly to remove all excess water so they can soak up the curry flavors. 2. Simmer the Curry Base Place the squeezed soya chunks in a clean ...

  Nutty Spice-Crusted Basa A vibrant, pan-grilled fish featuring a zesty Kashmiri chili marinade and a toasted lentil-and-peanut crust . Ingredients The Crunchy Spice Dust: 1 tsp Chana Dal 1 tsp Urad Dal 1 tsp Whole Peanuts 1 tsp Whole Peppercorns 1 tsp Cumin Seeds 1 tsp Coriander Seeds 1 tsp Fenugreek Seeds 1 tsp Dried Chilies Rock salt (to taste) T he Zesty Marinade Paste: 1 tsp Kashmiri Chili Powder 1 tsp Turmeric Powder 1 tsp Lemon Juice 1 tsp Oil Salt (to taste) Preparation Steps 1. Prepare the Signature Spice Dust In a dry pan over medium heat, roast the Chana Dal, Urad Dal, peanuts, peppercorns, cumin, coriander, and fenugreek seeds until fragrant and golden. Add the dried chilies at the very end for a quick toast. Once cooled, grind everything with the rock salt into a fine, smooth powder . Set this aside in a shallow bowl. 2. The Primary Marinade In a small bowl, whisk together the Kashmiri chili powder, turmeric, lemon juice, oil, and salt to create a thic...

CHETTINAD CHICKEN CURRY Chettinad cuisine is the cuisine of a community called Nattukotai Chettiars from the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is the most renowned fare in the Tamil Nadu repertoire. Chettiar or Chetti is a title used by many mercantile, agriculture and land owning castes in South India, especially in the states of Tamil Nadu and Kerala, India.  Chettinad cuisine uses a variety of spices and the dishes are made with freshly grounded  masalas. Ingredients 1. Chicken - 1kg 2. Onion / Shallots -  1 cup (chopped) 3. Tomatoes - 1 cup 4. Turmeric powder - 1/2 tsp 5. Curry leaves - 2 sprigs 6. Coconut milk - 1 cup 7. Coriander leaves for garnishing 8. Salt to taste 9. Oil - 1tbsp Spice Paste 1. Green Chillies - 2 2. Garlic - 5 pods 3. Ginger - 1" 4. Poppy seeds - 1 tsp (optional) soak in warm water for 10 mins) Roast and grind to a powder 1. Pepper corns - 1/2 tsp 2. Cumin seeds - 1/2 tsp 3. Fennel ...

Crispy Gold Salmon Nuggets A quick, nutritious, and kid-friendly snack packed with protein and essential Omega-3 fatty acids. The Ingredients Fresh Salmon Fillets (Skin removed) 1 Large Egg 1 cup Breadcrumbs (Panko or classic) 1 tsp Parsley flakes (Dried or fresh) Salt (to taste) Oil (for deep frying) Preparation Steps 1. Prep the Salmon Carefully remove the skin from the salmon fillets. Cut the fish into bite-sized cubes (roughly 1-inch squares). Sprinkle a little salt over the nuggets to season them evenly. 2. Set Up Your Breading Station Bowl 1: Crack the egg and whisk it thoroughly with a fork. Bowl 2: Place the breadcrumbs on a flat plate or shallow bowl. Bowl 3: Keep the parsley flakes ready on a separate small plate for the final garnish. 3. Coat the Nuggets Take a piece of salmon, dip it into the whisked egg until fully coated, and then roll it in the breadcrumbs. Press gently to ensure the crumbs stick to all sides. Repeat for all pieces. 4. The Golden Fry Heat o...

Chettinad Black Pepper Chicken A fiery, aromatic South Indian dry-style chicken dish featuring the bold heat of peppercorns and the richness of toasted coconut. The Ingredients The Signature Masala (For Grinding): 3 tsp Black peppercorns (the star of the dish) 2 tbsp Coriander seeds 1 tsp Cumin seeds 1 tsp Fennel seeds 5 Dried red chilies 10 Cloves 2 inch Cinnamon stick 3 to 4 Green cardamom pods 1/4 cup Shredded coconut 2 inch Ginger (freshly chopped) The Gravy Base: 1 kg Chicken (bone-in preferred for better flavor) 4 tbsp Oil 2 Bay leaves 1 tsp Mustard seeds 2 cups Onion (finely chopped) 2 Green chilies (slit) 1 sprig Curry leaves 1 1/2 cups Tomato (chopped) 2 tsp Kashmiri chili powder (for rich color) 1 tsp Turmeric powder 2 tsp Tamarind paste Salt (to taste) Preparation Steps 1. Roast and Grind the Masala In a heavy-bottomed pan over low heat , dry roast the peppercorns, coriander seeds, cumin, fennel, dried chilies, cloves, cinnamon, cardamom, and shred...

Zesty Spice-Crusted King Fish A perfectly seared fish steak featuring a bold, aromatic marinade of shallots, ginger, and black pepper. The Ingredients King Fish Steaks (or any meaty fish like Salmon or Red Snapper) Oil for Shallow Frying (Vegetable oil for a neutral finish or Coconut oil for an authentic coastal aroma) Salt (to taste) The Aromatic Marinade (To be Ground): 2 tsp Red Chili Powder 1 tsp Turmeric Powder 1/2 tsp Crushed Black Pepper 1 tsp Ginger-Garlic Paste 3 Shallots (Small onions) 2 tbsp Fresh Lemon Juice Preparation Steps 1. Prepare the Fish Thoroughly clean and wash the fish steaks. Pat them completely dry with a paper towel—this is the secret to getting a crisp sear rather than steaming the fish. Lightly season both sides of the steaks with salt. 2. Blend the Spice Paste Combine the chili powder, turmeric, black pepper, ginger-garlic paste, shallots, and lemon juice. Grind these into a thick, smooth paste . The shallots provide a subtle sweetness and moistu...

CHICKEN PERATTEL WITH SHREDDED COCONUT (Chicken dry roast with shredded coconut) Fierce Chicken Perattel with Toasted Coconut Chicken Perattel is the ultimate South Indian "dry roast"—a dish where the spices aren't just a sauce, but a thick, flavorful coating that clings to every piece of chicken. It is famous for its intense heat and the deep, nutty aroma of toasted coconut and star anise . The Ingredients The 30-Minute Marinade: 500g Chicken (bite-sized pieces) 3 tbsp Roasted Curry Powder (or Chili Powder) 1 tbsp Coriander Powder 1 tbsp Ginger-Garlic Paste 1 tbsp Lime Juice 1 tsp Cumin Seeds 1/2 tsp Turmeric Powder Salt (to taste) The Roasted Coconut Paste: 2 tbsp Shredded Coconut 10 Shallots 4 Garlic cloves 1/2 inch Ginger 4 Dried Red Chillies 1 tsp Black Pepper (crushed) 1 tbsp Fennel Seeds 1 Cinnamon stick 1 Star Anise 1 sprig Curry Leaves 1/2 Tomato (chopped) The Tempering & Base: 1 Onion (chopped) 1/2 Tomato (chopped) 1 cup...

Puli Soru (Tamarind Rice) is a timeless South Indian classic, cherished for its perfect balance of tangy, spicy, and earthy flavors. A staple in Tamil Brahmin households, this dish is famous for its long shelf life, making it the ultimate choice for travel or lunchboxes. Interestingly, the flavors deepen and improve after a few hours of resting! Here is the recipe rephrased for a clean and professional presentation. Traditional Puli Soru (Tamarind Rice) A tangy, aromatic South Indian travel classic enriched with toasted lentils, coconut, and a hint of fenugreek. The Ingredients The Base: 2 cups Cooked rice (cooled to room temperature) 1/4 cup Tamarind (seedless) 1/4 tsp Fenugreek seeds Salt (to taste) 2 tbsp Oil (Sesame/Gingelly oil is traditional) The Tempering & Crunch: 1 tsp Mustard seeds 2 tbsp Urad dal 5 Dried red chilies 1 sprig Curry leaves 1/4 tsp Turmeric powder A pinch Hing (Asafoetida) The Fresh Finish: 2 tbsp Shredded coconut 2 tbsp Shredded carrot...