Saturday, October 17, 2020

Braised Pork in Creamy Buttery Sauce


Two pork breasts
1 stick of celery (julienne)
1 tbsp butter
Salt to taste
1 cup heavy whipping cream

For marinade 
1 tsp soya sauce
1 tsp sriracha hot chili sauce
1 tsp cayenne powder 
1 tsp black pepper
1 tsp onion powder
1 tsp ginger powder


1) Marinate the pork breasts with the marinade ingredients and keep aside for 20-30 minutes.
2) Heat 1/2 tbsp butter in a wok and and when butter melts, add the marinated pork breasts and lightly fry on both sides for 3 minutes on medium heat. 
3) Add julienned celery into the wok and shallow fry. 
4) Add heavy whipping cream with 1/2 cup of water and cook the pork covered on low heat for 20-25 minutes till the pork is tender.
5) Add the remaining 1/2 tbsp of butter and salt.
6) Serve hot with steamed rice. 

Note: if the sauce begins to dry while cooking the pork, keep adding water in small quantity. 

Wednesday, May 13, 2020

Cajun Spiced Pork Pasta


200 gm Angel Hair pasta (enough for two people) 
2 pork chops (cut into small pieces)
3 sticks of spring onions (chopped)
1 zucchini (chopped)
1 tomato (chopped)
1/4 cup of sweet chili sauce
1 tsp soya sauce
3 cloves of Garlic (minced)
1 tsp Cajun powder
1 tsp black pepper 
Salt to taste
1/3 cup Parmesan cheese
1/4 cup of heavy whipping cream
White oil 


1) Toss pork pieces in Cajun powder and soya sauce.
2) Heat oil in a wok and add the pork pieces and fry them till they turn golden brown in color. 
3) Add garlic, spring onions and zucchini. Fry the vegetables on medium heat. 
4) Add tomatoes and mix in. Cook for 2 minutes stirring. 
5) Add sweet chili sauce and black pepper and cook for 20-25 minutes, stirring occasionally. If it becomes dry, add 1/2 cup of water and cook. 
6) When the pork is tender and cooked through, add Parmesan and whipping cream. Add salt and cook for 2 minutes. 
7) Add pasta and mix in. 
8) Serve hot. 

Thursday, April 30, 2020

Pork Stew


Pork (500 gm) (chopped into bite size pieces)
1 stick celery (chopped)
2 Carrots (chopped)
1 can of lima beans (241 gm)
1/2 cup red wine (any brand will do)
Black pepper (taste wise)
1 tsp coriander powder
1 tbsp garlic (minced) 
1 tsp of Smolderin’ fire-roasted chipotle mustard
1 tbsp of hoisin sauce
1 tbsp of balsamic vinegar
1 tsp of cornstarch mixed in 1 tbsp of water to thicken the stew
Salt to taste
1 tbsp butter or white oil


1) Heat butter or oil in a wok. When oil is hot, add garlic and shallow fry. Add pork pieces and shallow fry them till pork begins to turn golden in color.

2) Add celery, balsamic vinegar, coriander powder, black pepper and hoisin sauce one after another and cook stirring for 2 minutes.

3) Add red wine and cook stirring for 1-2 minutes.

4) Add carrots, lima beans and chipotle mustard. Stir the mixture. Add 3 cups of water. 

5) Cook partially covered for 40 minutes, checking occasionally. 

6) Add corn starch and salt. Cook for 5-7 minutes more till the stew thickens up. Any time if you feel that the water has reduced too much in quantity, add more water. 

7) The stew will not be exactly like soup. The stew will have a thick consistency. 

8) Serve hot over mashed potatoes with butter-toasted bread on the side. 

Tuesday, April 28, 2020

Sweet and Hot Pork


500 gm pork (chopped into bite size pieces)
2 spring onions (chopped)
2 cloves of garlic 
3 tbsp brown sugar
2 tbsp Soya sauce
2 tbsp rice vinegar
1/2 tbsp chili garlic sauce
1 tsp coriander powder
1 tsp black pepper 
White oil

1) In a wok, heat 4 cups of water and add spring onions and garlic cloves into it. Bring it to a boil and add the pork. Cook the pork for 5-7 minutes. Turn the heat off. Drain the water and pick the pork pieces separately on to a plate.

2) Heat oil in a wok and when oil turns hot, add pork into it and shallow fry until the pork begins to turn golden in color.

3) Add brown sugar and coriander power and stir for a few seconds. Add soya sauce, chili garlic sauce, rice vinegar, and black pepper. Stir for 2 minutes. Then add 2 cups of water. 

4) Cook covered for 45 minutes on low heat. Stir in between to make sure that the pork is not sticking to bottom of the pan. If water dries out, keep adding water in small quantity until the pork is cooked through. 

5) Serve hot with steamed rice. 

PS: I didn’t add salt into it as soya sauce is salty. If you want to add salt, then do it carefully to make sure that the dish doesn’t turn too salty. 

Sunday, April 12, 2020

Spicy Creamy Parmesan Shrimp


21-22 medium size shrimps
1 tbsp butter
2 tbsp chilli garlic sauce
1 tbsp hoisin garlic sauce
1/2 tbsp minced garlic
1/3 cup whipping cream
1 tbsp roasted garlic parmesan sauce
1 tsp coriander powder
1 tsp cayenne pepper
1/2 tsp fish seafood seasoning

For marinade 
2 tsp soya sauce
1/2 tbsp white oil


1) Toss the shrimps in the ingredients for marinade and then shallow fry them on medium high till they turn golden in color. Take them out on to a plate and keep aside.
2) Heat butter in a nonstick skillet. When butter melts, add minced garlic and stir fry for a minute and add chilli garlic sauce, hoisin sauce, coriander powder and cayenne powder. Mix in and cook stirring continuously for 2 minutes.
3) Add the shrimps into the mixture. 
4) Add roasted garlic Parmesan sauce and whipping cream. Cook stirring continuously for 2 minutes. Add fish seafood seasoning and give a good mix. 
5) Turn the heat off and serve hot with fried rice or steamed rice or pasta. 

Friday, April 10, 2020

Cajun Spiced Spicy Sweet Chicken Wings


12 - 13 chicken wings
Salt to taste 
1 tsp black pepper
1/2 tbsp white oil

For the sauce

1 tbsp butter
1 tbsp brown sugar
2 tsp Mexican hot sauce
1 tsp Sriracha
2 tsp Soya sauce
1 tsp Cajun spice
2 tsp minced garlic

A pinch of sesame seeds for garnishing


1) Preheat the oven to 430 F. 
2) Mix in chicken wings with salt and black pepper. 
3) When oven is heated, bake the chicken wings for up to an hour till chicken wings are crispy with nice golden brown in color. 
4) Heat butter in a nonstick skillet. When butter is melted, add garlic followed by brown sugar and when it turns into a thick consistency, add Soya sauce, Mexican hot sauce, sriracha, and Cajun spice. Mix together and when it turns into a nice thick consistency, turn the heat off. 
5) Add the chicken wings into the sauce and coat the wings with the sauce evenly before serving. 
6) Garnish with sesame seeds. Serve immediately. 

Thursday, April 9, 2020

Mini Tortilla Pizza


2 tortillas
Leftover spicy steak fry (chop the steak into small pieces)
Onion and chive flavored cream cheese 
1 half of a small onion (finely chopped)
1 tbsp dill pickle (finely chopped)
1 tsp black pepper
Salt to taste
Shredded Cheddar cheese
Shredded Mozzarella cheese
2 tsp hot Mexican hot sauce (I used Valentina salsa picante)


1) Preheat oven to 370 F. 
2) Spread cream cheese across the tortilla on one side. Spread the steak pieces across the tortilla. 
3) In a bowl, mix in onion, dill pickle, salt and black pepper. Now spread the onion mixture across the tortilla. 
4) Put a few pepperonis on the top of tortilla and add both types of cheese. 
5) Drizzle the Mexican hot sauce before putting the tortilla for baking in oven. 
6) Cook the tortilla pizza in oven for 10-12 minutes till cheese is melted and turn into a nice golden color. 
7) Serve hot. 

Monday, April 6, 2020

Cheese French Toast

6 bread slices (cut lengthwise)
3 cheese slices (cut lengthwise)
2 eggs
¼ cup milk
2 tablespoons sugar
2 tablespoons Maple syrup (for serving)
white oil or butter for cooking

    1) Heat oil in a non-stick skillet.
    2) Whisk the eggs well in the bowl. Add milk and sugar and mix in. 
    3)  Put a cheese slice in between two bread slices.
    4)  Dip the bread into the egg mixture and add that into the skillet.
    5)  Fry on both sides for 1-2 minutes each.
    6)  Serve hot drizzled with Maple syrup on top.

Sunday, April 5, 2020

Spicy Steak Fry

Chopped lean stew beef 500 gm (1.12 Lb)
1/2 Red Bell Pepper (thinly sliced)
1 Yellow Bell Pepper (thinly sliced)
1 small onion (julienne)
1 tbsp chopped garlic
1 tsp black pepper
1 tbsp hot spicy taco powder 
1 tbsp Soya sauce
Salt to taste
White oil for cooking

1) Heat oil in a non-stick skillet. When oi turns hot, add garlic, bell pepper and onion. Fry for 2-3 minutes on medium high till onion and bell pepper begin to change color. 
2) Add beef and stir in with the mixture. Add Soya sauce, black pepper and taco powder. Stir in and fry the beef mixture on medium high for 7-10 minutes until beef is cooked through. Mix in salt. 
3) Serve hot with tortilla bread. You may use mayonnaise or sour cream while using the beef as filling. 

Saturday, April 4, 2020

Spicy Tilapia Fry with Egg Fried Rice

4 Tilapia fillets
Tartar sauce (for serving)
1 tbsp white oil

For marinade 
1 tbsp sriracha sauce
1 tbsp soya sauce
2 tsp chicken tandoori powder
1 tsp black pepper
1 tsp garlic powder 
1/2 tsp ginger powder
2 tbsp white oil

For Fried Rice
1 cup of rice (cooked)
1 egg
1 tsp soya sauce
1 tbsp butter
Salt to taste
A pinch of black pepper (optional)

1) Mix all the ingredients for marinade in a bowl. Then use the mixture to marinade the fish fillets. Keep the marinaded fish in the refrigerator for up to two hours.
2) Preheat oven to 370 F. 
3) Heat oil in a nonstick pan and fry the marinaded fillets on both sides on medium high for 3-4 minutes.
4) When the oven is ready, put the fish in an oven proof dish and cook for 3-4 minutes on both sides each. 
5) While the fish is getting ready, heat butter in a nonstick pan and add egg. Scramble the egg and add soya sauce. Add a pinch of black pepper, cooked rice and salt. Fry the rice on medium high for 2-3 minutes, stirring once or twice. 
6) Now serve the fried fish on a bed of fried rice with a spoonful of tartar sauce. 

Spicy Sausage Soup


Sausage as much as you like (chopped into bite size pieces) (I used 10 breakfast sausages a d 4 maple sausages)
1 can of field peas and snaps
2 tomatoes (pureed)
1 stick of celery (Ground into paste)
1 tsp cumin powder
1 tsp coriander powder
1 tsp black pepper
Salt to taste
1 tbsp chopped garlic
1 tbsp whipping cream (optional)
1 tbsp butter


1) Heat butter in a wok. Add garlic, sausage and fry on medium high till sausages turn golden in color. 
2) Add tomato puree, celery paste, cumin powder, coriander powder, black pepper, field peas and snaps and cook for 10-12 minutes covered on medium high, stirring occasionally.
3) Add 1 cup of water and salt and cook for 5-6 more minutes. 
4) Add whipping cream and turn the heat off. 
5) Serve hot with bread. 

Wednesday, April 1, 2020

Spicy Balsamic Pork


2 tbsp balsamic vinegar 
2 pound pork (I used pork ribs and chopped them into bite size pieces)
4 big red onions (julienne)
6-7 garlic cloves (chopped)
1 tsp cumin powder 
1 tsp coriander powder
1 tsp dry red chili powder
1 tsp garam masala
1 tsp aamchur powder 
1 tsp black pepper 
Salt to taste
White oil for cooking

For saute
4-5 cloves
2 green cardamom
1 inch cinnamon stick


1)Marinate the pork in balsamic vinegar for an hour.
2) Heat oil in a wok. When oil heats up, add the ingredient for saute and wait till they begin to sputter. 
3) Add julienne onions and garlic cloves and fry the onions for at least 10 -15 minutes on medium heat until they are golden brown. 
4) Add cumin powder, coriander powder, black pepper and dry red chili powder and saute the spices for 5-10 minutes on low heat until you see oil floating on the surface.
5) Add pork and mix in with the spice onion mixture. Add salt. Cook covered on medium heat for 20-25 minutes until pork is tender. In between if the mixture begins to dry, add half cup of water. 
6) When the pork is cooked through, add garam masala and aamchur powder and stir in. 
7) Cook for 2 more minutes before turning the heat off.
8) Serve hot with chapati or tortilla or rice. 

Saturday, March 28, 2020

Orecchiette pasta with Cajun Spiced Shrimp and Sausage


2 cups Orecchiette pasta
1 red Bell pepper (chopped)
3 Bob Evans sausage (cooked and chopped into bite size pieces)
150 gm shrimps
 1 tablespoon minced garlic
2 tbsp Parmesan cheese
1 tsp Cajun spice
1 tsp soya sauce
1 tbsp red chili sauce
1 tbsp shrimp sauce
2 tsp Worcestershire sauce
1 tsp black pepper
Salt to taste
Butter or white oil for cooking


1) Cook pasta in microwave or stove top for 20 minutes or till the pasta is soft enough for cooking.
2) In a bowl, add Soya sauce into the shrimps and mix in. Dredge shrimps with Cajun spice.
3) Heat butter or white oil in a nonstick skillet
4) When oil is hot, add minced garlic into the oil and stir a bit. Once garlic begins to change color, add the marinated shrimps into the oil. Shallow fry the shrimps.
5) Add bell paper followed by Worcestershire sauce, red chili sauce and shrimp sauce. Add black pepper and saute the mixture for 3-4 minutes on medium high.
6) Add the cooked paste and salt. Fold in all the ingredients and cook for 2 minutes.
7) Add Parmesan cheese and fold in. Turn the heat off.
8) Serve hot.