Oneeda's Kitchen Blog

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1Lb Lamb steaks cubed

1 tin chopped Tomatoes

1 Onion finely chopped

2 teaspoons Curry Powder

1 teaspoon Chilli Powder

8 Cayenne Chilli deseeded and sliced in half length ways.

8 Cloves sliced Garlic

3 inches root Ginger grated

5 tablespoons Vegetable Oil

4 tablespoons roughly chopped Coriander Leaves

1 Tablespoon whole Coriander leaves

1 teaspoon Garam Masala

1 tablespoon Cuming seeds

Seeds from 6 green Cardamom pods

1 green Pepper deseeded and chopped


Cooking Methods

Make a paste with the Curry Powder and Chilli Powder with a little water.

Heat a frying pan without oil and dry fry the Cuming seeds and Cardamom seed for 60 seconds.

Add the Oil and fry the Onion until translucent in the Vegetable Oil.

Add the Garlic, Ginger and Chilli green pepper and stir fry on a medium heat for a further 5 minutes.

Add the Curry Powder and Chilli Powder paste and stir fry for a further 30 seconds.

Add the Lamb pieces and seal well on all sides.

Add the chopped Tomatoes and simmer for a further 20 minutes until the Lamb is cooked stirring constantly.

If needed add more water to stop the curry getting to thick or dry.

Add the finely chopped Coriander Leaves and cook for a further 3 minutes

Serve with the whole Coriander Leaves sprinkled over the top.


5 Tablespoons Ground Coriander

7 Tablespoons Ground Cuming

1 Tablespoon Paprika

1 Tablespoon Turmeric

1 Tablespoon Chilli Powder

1 Teaspoon Ground Fennel Seeds

1 Teaspoon Ginger Powder

1 Teaspoon Garlic Powder

Cooking Methods

Mix all the spices together and keep in an airtight jar.


1 Onion Sliced

4 cloves of Garlic finely chopped

3 Tomatoes blanched, peeled, cored and quartered

1 Teaspoon of Turmeric Powder

1 Teaspoon of Garam Massalla Powder

Seeds from 4 green Cardamom Pods

4 Tablespoons of Vegetable Oil

1 Cup of Water

Pinch of Salt

Cooking Methods

Fry the Onions, Tomatoes and Garlic in the Vegetable Oil until the onions are soft and translucent and the tomatoes are beginning to go mushy, approx 10 minutes.

Add half the Water and simmer for 5 minutes.

Add the rest of the Water and Spices. Stir in well and simmer for a further 5 minutes. Keep stirring regularly throughout cooking.

Take the pan off the heat and leave to cool slightly before pureeing in a food processor.

Rice and prawns tossed in light spices
Preparation Time : 30 minutes
Cooking Time : 40 minutes
Servings : 4
Rice, soaked 1 1/2 cups

Prawn (small) 35 (260 grams)

Salt to taste

Turmeric powder 1/2 teaspoon

Red chilli powder 1 teaspoon

Oil 2 tablespoons

Cumin seeds 1 teaspoon

Onions, chopped 2 medium

Ginger paste 1 teaspoon

Garlic paste 1 teaspoon

Black peppercorns 8-10

Curry leaves 5-6

Green cardamom 1

Fresh coriander leaves, chopped 2 tablespoons

Peel and devein prawns. Marinate them in salt, turmeric powder and red chilli powder for twenty minutes. Heat the oil in a heavy bottom pan and fry the prawns until done. Drain and set aside. In the same oil add the cumin seeds. When they begin to change colour, add the onions, ginger paste, garlic paste, black peppercorns and curry leaves and sauté till the onions turn soft. Add the green cardamom and stir. Add the soaked rice and sauté until the rice becomes translucent. Add three cups of hot water, salt and the prawns. Mix and bring to a boil. Lower the heat, cook covered for at least twenty minutes or till done. Garnish with the coriander leaves and serve hot.

Pomfrets 2 nos.
Breadcrumbs As required
Eggs 3 nos.
Oil for frying As required
Salt As required
For the Chutney
Green chilies 6 nos.
Coconut 1 no.
Sugar 1 tsp.
Coriander 1 bunch
Lemon juice 1 no.
Garlic 6 slices.
Salt ½ tsp.

1.Grind all the above masala for the chutney, add lemon juice and keep aside.
2.Cut fillets of the pomfret, apply salt and keep for ½ hour.
3.Then wash the fillets and cut each fillet crosswise into two.
4.You will get 16 pieces, then lay each fillet flat on the board and with a sharp knife slice into half but don’t disjoint.
5.Flatten each fillet and apply chutney and roll up and seal with a toothpick.
6.Put them in the fridge and just before serving roll in eggs and coat with bread crumbs.
7.Deep fry in hot oil, until crisp and golden.

Egg Foo Yong is a well-known Chinese dish.

I guess it’s the Chinese version of the western omelet.
Most Egg Foo Yong are cooked in very similar ways using common ingredients such as eggs (of course), bean sprouts, and mushrooms.
You can add in anything else you like to make the Egg Foo Yong. The ingredients and seasonings I used for my Egg Foo Yong are what I like.
Feel free to experiment with different types of ingredients and seasonings! Of course, when you use more varieties of ingredients, you need to use less of each type.

Eggs … 3 – 4
Bean sprouts … 1 cup
Mushroom … 3 – 5
Salt … 1 – 1 ½ teaspoon
Black pepper grind … ½ teaspoon
Sugar … 1 teaspoon
Flour … 3 – 4 tablespoons
Green onion … 1
Oil for frying.
1. Beat the eggs well. Then add in the flour, salt, sugar, pepper and mix well .
2. Finely chop the green onions.
3. Cut the mushrooms into 2 to 3mm thick slices.
4. Wash and drain the bean sprouts.
5. Add the bean sprouts, mushrooms, and green onions into the
egg mixture.
6. Heat oil to medium high in a frying pan.
7. Put the egg mixture in to fry. Fry until it’s cooked thoroughly.

Note: depending on the size you want your Egg Foo Yong to be, you can add in to the oil either large portions or small portions. I like mine in larger pieces, so I put in large portions, and I was able to make about 5 Egg Foo Yongs. If you like smaller Foo Yongs, go ahead and add in smaller portions. Do as you like!


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