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Tag: #garlic

Chicken rice


How have you guys been? All good? Well things are bit hazy for me with an infant in the house!

At times I have no track of time or days! Is that the case for every mother? But something I do got to admit is I have learnt to appreciate and respect my parents and all other parents more!

So this is a recipe I learnt from Grandma which graced our tables for Sunday lunch! She used to make this chicken rice with this chilly chicken. But traditionally from my last visit to Malaysia they serve chicken rice with the poached chicken (from the chicken used to make the stock), some cucumber, a chilly sauce and maybe some of the leftover soup (the chicken broth). This recipe has got flavor labelled all over it. I served my chicken rice with double poached chicken with chilly oil.

For the lazy times, you can always make the chicken rice with store bought chicken broth or the chicken stock cubes (been there, done that). But I have to admit nothing can beat the home made chicken broth. Parents, this is a kid friendly recipe, am pretty sure your kid will lap away the rice and chicken. Ok before I share the recipe, it might look like a whole lot with the whole list of ingredients but it can be broken down into steps which can be prepped and kept beforehand.

Usually, from what I have read, a whole chicken is cooked with aromatics and seasonings and the resultant stock is just used to cook the rice. The chicken is cut up and served with the rice. The chilly sauce is just a condiment and totally optional, but adds a lovely heat to this dish. I have done this my way but you can always cook to what suits your taste.  Hope you enjoy my recipe and do write to me how you made this rice and what tweaks suited u J


Serves: 2-3

For the chicken

Chicken – 500 gm (preferably with bone)

Bay leaf – 1

Star anise – 1

Spring onion – 3 tied into a knot

Soya sauce – 3 tbsp.

Lime juice – ½ lime


Peanuts – a handful crushed

Sesame seeds – 2 tsp.

Coriander leaves – 2 tbsp. chopped.

For the chicken rice

Rice – 1.5 cups

Water + Stock– 3 cups

Garlic – 5 big cloves

Green chilly – 3-4 nos. (suit to personal preference)

Oil – 1 tbsp.

Salt – to taste

Chilly sauce

Red chilly – 5-7 numbers


Ginger – ¼ inch piece

Garlic – 1 -2 cloves

Stock – ¼ cup

Salt – to taste

Lime – to taste

Chilly oil

Oil – ¼ cup

Chilly flakes – 3 tbsp.

Garlic minced – 1 tbsp.

Spring onion chopped (optional) – 1

Salt – to taste


For the chicken

In a big pot of water immerse the chicken, cover and let it cook till the chicken is cooked thoroughly but not yet falling off the bone. Season with salt. Remove the chicken and save the stock for your rice.

This is plain chicken stock which can be prepared beforehand and stored in the fridge.  You could also add aromatics (ginger, garlic) or any flavorings of your choice to this stock. This is what goes into flavoring your rice. I didn’t add any flavorings to my stock as I do it while cooking the rice.

Now in a pot, put the chicken and fill halfway with water. Add soya sauce*, bay leaf, star anise and spring onions. Cook it down till the water is almost reduced and the chicken is falling off the bone. Take off the flame. Let it cool and then remove the flesh from the bones. Discard the bones, bay leaf and star anise. Reserve around ¼ cup stock for the chilly sauce. Now heat up around ¼ cup oil. In a heatproof bowl add the chilly flakes, garlic and spring onion. Season with salt and give it a mix. Add the boiling hot oil to this. Voila! Chilly oil is ready. Pour half of this chili oil** into the chicken and give a toss.  Add crushed peanuts, sesame seeds and chopped coriander leaves and give a final toss.


For the chicken rice

While your chicken is poaching second time, heat up 1 tbsp. oil in a pressure cooker. You could also use a rice cooker or a big pot to cook your rice. I used the faithful old pressure cooker. Once your oil is hot, sauté your garlic – green chilly paste (you can also use ginger here) till the raw smell goes off. Add the rice and stir till all the rice is coated with the oil. Next add in the stock. (If the stock water doesn’t measure up, add water too). Season with salt. Pressure cook for 3 whistles, or if you are cooking on stove top cook till all the water is evaporated and your rice is cooked.

For the chilly sauce

You could make this with fresh red chillies but I didn’t have any so I made do with dried chillies. Soak your dried red chillies in hot boiling water for half an hour. In a blender, add the red chillies along with all the other ingredients for the sauce. Blend. Add lime juice and salt according to your liking. I just eyeballed it.

Serve your chicken rice with the double poached chicken on top of it, some chilly sauce on the side and some sliced cucumber. Enjoy!


*While using soya sauce to poach the chicken please be careful with the quantity you use. My soya sauce is quite strong so I limited it to 3 tbsp. If you are unsure about your soya sauce start with 3 tbsp., taste and add accordingly.

Also note I haven’t added salt to the chicken while poaching the second time because of the soya sauce as well as the salt I added in the first poaching liquid.

** You can use as much chilly oil as you’d like. I didn’t want to use the whole of the chilly oil so I restricted to half the quantity. You can use more or less as per your personal preference. You can easily store up the remaining chilly oil and use it to flavor your stir fries or noodles.






Cabbage soup with minced meat

img_20161006_212824693I am pretty sure you have heard of many soups but cabbage soup might be a new term to many of you. This was a Sunday special for us in grandma’s house. We used to have it with hot steamed rice, I know sounds like a weird combination but somehow it worked for me. You could say it was because I grew up with it, that I got used to the combo. Well maybe yes maybe not!

But enough said about the soup and rice combo, what needs to be said is, about the soup. Grandma used to make it with beef fat so that it gave enough flavor to the veggies and soup. It was heartwarming to have a bowl of that soup with those threads of cabbage, pure comfort food and it is yum! Well over the years the soup has evolved, [ she adds the beef fat only if she has it available] she adds in fish balls or shrimp balls and they also give a big boost of flavor.

I have however not changed the recipe much except for the addition of minced beef which you could easily swap for any meat of your choice. The soup has a good beefy flavor with a healthy dose of cabbage for measure. For vegetarians omit the meat and add vegetable stock instead of the chicken stock. So here’s the recipe


Beef mince – 3/4 cup – 1 cup

Garlic – 5 small cloves minced

Green chilly – 2

Onion – 1/2 of big onion or 1 small chopped

Celery – 1-2 tbsp. chopped

Cabbage – 3 big leaves shredded/chiffonade

Chicken stock – 1 cube

Water – 5-6 cups

Egg – 1

Salt – to taste

Pepper – to taste

Vinegar – 1/2tsp

Corn flour – 2 level tbsp.

Oil – 1 tbsp.



Heat oil. Add the minced beef and brown it off. Season with a bit of salt and vinegar. Cook it well so that the meat is tender. Add the corn flour and give the beef a stir for a minute. Push the beef to a side, add a little bit of oil and saute the garlic and green chilly till the raw smell disappears. Add in the celery and onion and cook till they become soft. Add in the cabbage, season with salt and pepper and cook for 2 minutes. Finally add in the water and chicken stock (cube). Once they start to boil, reduce it to a simmer. Finally, slowly drizzle in the beaten egg and wait for it to get cooked. Season to taste.

Enjoy hot with bread or steamed rice (like I do) or simply plain.

Poached eggs in a tomato gravy



Today is World Food day and I thought what better to post than my most favourite ingredient in the whole wide world, the humble egg. This recipe is Pinterest inspired (Eggs Pizzaiola ). I love eggs (I repeat, loooove), been a fan since I was a kid. My dad used to make these scrambled eggs of which the major chunk would go to my tummy. Be it the humble bull’s eye or the evergreen omelet, if there’s egg being cooked in the kitchen I want one egg for me too! **stuffing an omelet as I type this blog**

So new recipes for egg always get my attention. This recipe is quite easy as such, but if you want to make life simpler don’t chop them tomatoes, just blend them. You can also use canned tomatoes. There’s something so oddly comforting about dipping your bread, toasted or plain, into a bowl of hot rich tomato gravy and breaking into the yolk of that poached egg…YUM! I usually make it for breakfasts but there is no stopping you from having it for dinner. Oh did I mention its healthy too?! So here’s the recipe


Brown eggs – 3 (you can use any fresh eggs)
Garlic – 4-5 cloves (suit to your taste)
Green chilly – 2 (depending on how hot your chilly is)
Chicken/veg cube – ½ – 1 cube (according to taste)
Tomato – 3-4 medium chopped
Capsicum – ½ finely chopped
Dried herbs/Basil/Oregano – 1 tsp
Water – 3 -4 cups (in case using cube) else substitute with chicken/veg stock
Oil – 1.5 tbsp.
Salt – to taste
Pepper – to taste


In a pot, heat oil. Sauté garlic with green chilly and dried herbs. Once fragrant add in the finely chopped capsicum along with the chopped tomatoes. Cook it till the tomatoes become mushy and capsicum turns soft. If using blended tomatoes, first cook the tomatoes down then add the capsicum and cook till the capsicum becomes soft.
[Unlike my usual take on cooking capsicum, here I cook it till it becomes soft to get maximum flavor into the gravy].
Now add the stock/water. Let it come to a boil and reduce to a little thick consistency. Reduce the flame to a medium. Add in the eggs one by one. The trick here is to drop the eggs as close as possible and not from a height. You could even break the egg to a small bowl and then slide into the simmering gravy. Repeat for all the eggs. Cook the eggs covered for around 2 – 3 minutes (to get a runny yolk) or till the egg whites turn opaque. Switch off the flame and season the eggs with salt and pepper.
If you like the egg yolks to be cooked through, then cook them for 5 – 7minutes covered. Serve immediately with fresh or toasted whole wheat bread.

P.S. You could optionally add celery/ red onions to the gravy for a good flavor.
You could also garnish with chopped cilantro or any fresh herb of choice.

Aubergines in Buttermilk



My relationship with brinjal had always been one of hate. I never got the chance to love it. I also believe not many people love it, at least have never heard anyone confess their love for brinjal until.. Well before I go there , let me finish my hate story about brinjal. I usually tend to eat anything my mamma used to give me though I used to [hmm.. whats the word I am looking for] prioritize the dishes. Dint understand? What I meant is I eat all the not-so-favorite dishes first and my favorite dish would be kept for the last. I guess its something like I felt that I dint want the taste of the best dish to get washed down by the rest. So my cutlets, fried fish/chicken , eggs would all be kept aside till the last. The point being, brinjal in all forms except fried brinjal used to be finished ( rather gulped down) first. I used to remember picking out the brinjals in the sambhar and finishing it off first. Ah, those were the days! 🙂

But I did really try to like brinjal. I remember for a buffet at a wedding reception,particularly asking for grilled brinjal with some other veggies. Dint do the trick for me :(. Then my mom started treating brinjal differently. Made me brinjal pickle which I adored.I will share the recipe some time later. But, still brinjal wasn’t on my favorite list.

As fate had it, I finally did find a person who told their favorite vegetable was brinjal. Any guesses? Yes .. my husband. I was flabbergasted. Now I really couldn’t go around cooking one vegetable he likes and a separate one for me. So I decided ok, my turn to give brinjal another chance. I have tried making brinjal in different ways. This recipe is one which I have made many times over the years. I have also learnt that all the flavor of brinjal is locked in its stalk. And aubergines can be used in pastas, grilled for a main course. Believe me , its a major turnaround for me.So, I would like to know if this recipe helped you overcome your hate. If no, I will still keep trying with my other recipes:)


Small brinjal – 6 nos

Onion – 1 small or ½ of a medium chopped

Garlic flakes – 10 nos chopped

Green chilly – 2-3 nos chopped

Chilly powder – 1.5 tsp

Turmeric powder – ¼ tsp

Asafoetida – a pinch

Fenugreek powder – a pinch

Buttermilk – 2 cups or[ curd – 1.5 cups and ½ cup of water]

Salt – to taste


Wash and pat your brinjals dry on a kitchen towel. In a small bowl mix together all the masala powders including salt. In this recipe , I have kept the stalks of the brinjal so wash them properly. You can remove it if you don’t like it but believe me it gives a good flavor to the dish. Now slit your brinjals like a cross on the side opposite to the stalk. Don’t cut it all the way through but bring the slit just up to the stalk. ( as in picture)

Once all the brinjals are slit, fill the slits with your masala mixture. Meanwhile heat your skillet and pour oil just enough to coat the bottom. Don’t pour too much oil because brinjals soak up a lot of oil. When frying if you feel the brinjals are getting dry you can add more oil then. So add in the brinjals and cover the skillet with a lid. This allows the steam that is trapped in to cook the brinjals faster. Flip the brinjals as you find its done. Drain the brinjals on a paper towel.

Now whisk your curd with water to a consistency you like. For me 1.5 cups curd and ½ cup water did the trick. You can add more water. Season with salt. Drop the brinjals into the curd.

In the same oil, saute onion, garlic and green chilly. Season it with little salt. We don’t want this to cook through . The onion should be still crispy. Once done, season this onion mixture on top of the curd.

Serve the dish warm.




Note: Please be careful when seasoning with salt, as salt goes in the brinjal mixture, the curd and the onions.

Brinjals don’t take a lot time to cook unlike other vegetables. How do you know its cooked? The fleshy part will turn translucent and will become soft.

The chilly powder I used was store bought and more spicy compared to the homemade one. So, 1.5 tsp did the trick. If you want it more spicy you can add accordingly. This dish is not spicy at all.

Please do drop in your comments as how you liked this dish.