Simple Potato Pancakes for breakfast

I love potatoes. When comes to potatoes I will make anything with them. These beautiful and crunchy pancakes are a hit if you serve as a finger food or even as a side. making the pancake is so simple and easy.

You can add spring onions or even leeks for color and more taste.  Add more flavours by adding some stock powder and bacon or any other meat to make it a full meal.

Every time I make them it flies away from the plate leaving nothing for me. ūüôā . The dipping sauce can be different from mine. If you are a vegetarian try not using fish sauce. I like it with out any dipping sauce.

To give a colourful look you can add grated sweet potatoes in it too.

This recipe will serve 4 & the recipe is below……………………….




Simple Potato Pancakes for breakfast
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  • 4 large potatoes
  • 1 large onion
  • 1/2 cup flour
  • 1 tablespoon oil
  • salt and pepper
  • 2 tbsp oil
  1. Grate onion and potatoes.
  2. add salt and pepper
  3. add flour bit by bit as you will not need the lot.
  4. mix and pan fry it until golden brown on both sides.

Stuffed Baguette to please a crowd

This recipe is simple but gives a lot of it to please a large gathering. The vegetables I used to fill this baguette is colorful to catch the eye of the  person who is going to have it. You can add more colour to it by adding different types of colourful vegetables.

Cream cheese and feta in this gives a creamy and salty flavour plus act as a binder. So it helps to hold all the vegetable in it and when you slice it it holds the shape.

Baguettes are not expensive. So, to make this to please twenty people cost only $ 7.50. So this is very cost effective too.  Instead of adding feta or cream cheese you can add any soft cheeses to your choice too.

The recipe for this is below the video and the pictures.


Video for      how to make stuffed baguette.






Stuffed Baguette to please a crowd
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  • 1 Baguette
  • 100 g Feta Cheese
  • 125 g Cream Cheese
  • 1/2 tsp Different herbs or parsley
  • 1/2 tsp Pepper
  • 1/8 cup Chopped olives
  • 1/4 cup Chopped salad leaves
  • 1/4 cup Chopped tomatoes
  • 1/2 cup Chopped Red and yellow peppers
  • 1/2 cup Grated carrots Chopped pickled cucumbers
  • Left over bread crumbs.
  1. Get the middle out from the baguette as described in the video.
  2. Mix all the chopped vegetables with herbs.
  3. Add the bread crumbs and mix well.
  4. Fill the baguette and cover with foil.
  5. Leave in fridge to rest.
  6. Slice as you wish and serve as a finger food or or as a side.

Eggplant Fried Rice (Simple Meals)

Eggplant fried rice is a simple but elegant  meal that anyone can try in few minutes. Its a one pot meal that can be cooked in few minutes. Adding all the vegetables  with nuts makes it a  complete meal. Add the vegetables to your choice.

I try to do more vegetarian and vegan friendly. If you are a person who needs meat for every meal try doing something like this at least a day for the week and you will be amazed to how tasty these meals are.

Adding variety to your meals take you out from eating the same meals. The fried eggplants are so yummy. When you fry the eggplants make sure to soak them in salt water with a bit of  turmeric. It will keep the eggplants  away from browning and also takes the liquids out from eggplants.If you consider about oil in your meals try grilling the eggplants but fried is the best.

I do a lot of gardening in my spare time and these beautiful eggplants are directly from my garden.  I will write more about easy organic gardening soon on my bog.


The recipe is below……………..






This recipe will serve 4 people…………….

Eggplant Fried Rice (Simple Meals)
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  • 4 Cups Cooked Rice
  • 1 tsp fennel and 1 tsp cumin seeds
  • 1/2 cup to 1 cup almond seeds
  • 1/4 cup coconut sugar
  • 2 cups fried or grilled eggplants
  • 1/2 cup grated carrots
  • 1/2 cup coriander leaves
  • 2 tsp ginger and garlic paste.
  • several red chillies chopped
  • 4 spring onions chopped
  • 1/4 cup tamarind juice.
  • Coconut oil for stirfrying
  1. Deep fry or grill the eggplants until golden brown.
  2. Prepare 4 cups of rice. (I used 1 cup rice for each person)
  3. Prepare all the vegetables and nuts as needed.
  4. Put some oil in a pan.
  5. Stir fry ginger and garlic.
  6. Add almonds and fry until golden.
  7. Stir fry veggies and rice.
  8. Add tamarind juice and coconut sugar and mix well.
  9. Add enough salt to your taste.

Loaded Vegetable Patties

First of all I must say ,this is a vegan and vegetarian friendly recipe. I always do my way of vegetable patties for the kids. It saves money and we exactly know whats in it. Doing vegetable patties are so simple and easy.Every time I buy them from the super Market I feel its more floury than homemade vegetable patties.  When you do them at home you can always add anything as you wish. The sky is the limit.

I always add seasonal vegetables in my burger patties. One thing is its cheaper to buy the seasonal vegetables and also they are fresh. Adding more vegetables in patties makes it rich as well as tasty. If you are gluten free try using mashed potatoes as the binder instead of flour.


Recipe is below the pictures.


A closer look at the vegetable patties.


Loaded Vegetable Patties
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  • 2 Grated Potatoes
  • 1 leek finely sliced
  • several chillies chopped (Optional)
  • 1/2 cup of fresh chopped parsley
  • 2 grated carrots
  • several beans chopped
  • 1 zucchini grated and squeezed
  • 2 cups of finely sliced cabbage leaves
  • 1 grated onion
  • 1 large or several small eggplant/brinjal
  • 1 large sweet potato grated
  • 1 cup plain flour
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1/2 table soon basil and 1 tsp dill
  • 1 tablespoon garlic powder
  • 1 table spoon full stock powder
  • Salt and pepper to your taste
  • Coconut oil
  1. Mix all the chopped ingredients in a large bowl.
  2. Make patties as directed in video.
  3. Pan fry them several minutes on both sides.

Homemade French Fries

French fries, or potato chips tempt our taste buds, and you can easily get addict to them. The crispy out and the soft middle gives the nice crunch and the creamier taste from the first bite. Its so simple to make at home. When ever you have time you can prep your own fries and leave in freezer to fry them.

I love the chips. The only reason  I like to do them at home  is the oil they fry.  It get changed hardly in commercial places. they clean the oil but they reuse the burnt oil again and again. As a chef I have experienced it and they use cotton seed oil most of the time as its cheaper to use and also it can reach to high temperatures..  Its not the chips make health issues but the oil.

If your kids are loving chips and still you want to do something for them try this way and leave in freezer until you want them. Shop bought ones already contains oil. So its worth trying at home. So this way you know that you are eating something better than the commercial ones.

When cutting potatoes try cutting them thin or thick or as you wish. This way you can do sweet potatoes too.

Recipe is below the pictures……………….


Homemade French Fries
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  • 4 Potatoes
  • Salt
  • Oil for Frying
  1. Cut the potatoes using a cutter or in to strips.
  2. Add salt in to a bowl of water
  3. Put the potatoes in to water
  4. Leave in fridge 2-3 hours.
  5. Boil the potatoes until it reaches to the boil and cook one more minute.
  6. Drain.
  7. wash under cold tap water or put in ice water and drain again. Leave on paper towels to dry.
  8. Put on a tray and leave in freezer.
  9. After 2-3 hours and its completely frozen fry in hot oil until golden brown.
  10. Add salt and serve hot.


Deep Fried Spicy Mushrooms

I make these for a vegetarian friend who visited recently. Its so easy to make and tastes really creamy and spicy.  I added one egg in to the batter but if you are a vegetarian you can omit the egg totally.

When you want to do this make sure to cut across or slice . That way the flavours goes through the mushrooms and makes it so tasty. I used button mushrooms for the recipe but any other mushroom will do the same. I like to use the oyster mushrooms too. You don’t need to cut the oyster mushrooms as it can absorb all the flavours well. Try this recipe with different types of mushrooms.

I used 500 g  for 8 people. You can serve this as a side dish or even as a finger food too.

The recipe for this is below the pictures.

This is 500 g mushrooms.

You will need 1 egg and some milk.

You will need 1/2 tsp chilli powder, 1/2 tsp cumin powder and 1/2 tsp coriander powder and salt to your taste.

I added 1 teaspoon baking powder with one cup of plain flour.

cut each and every mushroom to four as shown in the picture.

Add all the ingredients in to a bowl with 500 ml  milk.

After dip the mushrooms in the batter.

Put a pan on the stove with some oil and leave it to be hot. When the oil is hot add the dipped mushrooms and deep fry until golden brown.

Serve the fried mushrooms with a sauce or a chutney.

Deep Fried Spicy Mushrooms

5 minPrep Time

10 minCook Time

15 minTotal Time

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  • 500 g Mushrooms
  • 500 ml Milk
  • 1 Cup flour
  • 1/2 teaspoon full chilli powder
  • 1/2 teaspoon cumin
  • 1/2 tsp coriander
  • salt to your taste
  • 1/2 Tsp garlic powder
  • 1/4 Tsp turmeric powder
  • 1 teaspoon baking powder
  1. Clean mushrooms and cut in to four as shown in the picture.
  2. Add all the spice powders on to flour and add milk to make a thick batter. You can always adjust milk and flour to make a thick batter.
  3. Dip the split mushrooms and dip in the batter.
  4. Leave some oil on the stove and leave it to be hot.
  5. Put the mushrooms one by one and fry until golden brown.
  6. Drain on paper towels.
  7. Serve the mushrooms with a chutney.

Malay Pickle / Malay Achcharu

Malay pickle is a sweet , spicy and sour dish that originated in Malaysia. With all colourful vegetables coated in date pulp gives a nice rich flavour to a special menu.

The vegetables used in this pickle has to be crunchy when you serve. So Keeping longer cooks the vegetables in vinegar. I like to serve it from the next day after making up to a week.

The other thing is this is a vegan, Gluten free  and a vegetarian friendly recipe too.

The recipe is below the pictures……….
Gather everything closer to you. Ten cut them in to big chunks.

You will need 2 cups of dates. One cup to puree and the other to add in.


Other than that you will need  several cloves of garlic  and 2 inches ginger.

Need a table spoon full mustard powder, 1/2 tsp pepper and salt.

You will need 1 table spoon full chilli powder and 1/2 tsp turmeric powder.

You need 11/2 cup of vinegar.

Puree all the ingredients leaving one cup dates and the the vegetables.

Add the left over dates in to the pureed dates.

Add all the other ingredients in to the pot. Cook one minutes and leave in a clay pot or a jar to mature.

Start serving from the next day.

Malay Pickle
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  • 2 cups dates
  • 11/2 cups vinegar
  • 1 Tsp pepper
  • 1 tbsp mustard powder
  • Enough salt to your taste
  • 3-4 Banana Peppers
  • 2 carrots
  • Salad onions cut in to four
  • 1/2 tsp turmeric powder
  • 2 inches ginger
  • 5 cloves of garlic
  1. Wash the vegetables in salt water.
  2. Cut the vegetables length ways.
  3. Puree 1/2 of the dates, spices and the ginger garlic.
  4. Pour the pureed mix in to a pot. Add dates and all the vegetables and cook one minute.
  5. Start serving from the next day.

Creamy Chocolate Cups

The special taste and texture of chocolate attract everyone. The texture varies from brand to brand. So when you do this recipe try to get a good brand always. Most of the cooking chocolate get hard when melting.

This recipe is for the Valentines day. I got a request from one of my you tube fan to make some thing easy for this valentines day.  So I thought of doing this elegant and decadent chocolates cups for you all.

making this is really simple and easy and it takes only few minutes. But the look of it gives a feeling of hours work. if you want to do this for a kids birthday party try with different kinds of sprinkle  on it. They will love the colours. Also you can add colour to the cream mix too.

The other thing is you can always make the cups ahead and leave in fridge to use anytime. You can make a lot from a little amount of chocolate.

The recipe is below the pictures…………….



Chocolate Cream Cups
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  • 200 g melting chocolate
  • Silicone heart moulds
  • 250 g cream cheese
  • 100 ml whipping cream
  • 2 table spoons sugar
  • Strawberry topping
  • fruits to serve
  1. Melt the chocolate in the microwave about 1 minute. Then mix and put back again. for 30 seconds. Mix well. The chocolates are different from brand to brand. So read the packet instructions.
  2. Pour the chocolate in to cups and spread evenly as directed in the video. Leave in fridge to set.
  3. Whisk cream cheese sugar and whipping cream together. Fill a piping bag and leave in fridge to set.
  4. When the chocolate is set remove the moulds and fill with the cream cheese mix.
  5. Pour the strawberry topping on top.
  6. Leave in fridge until ready to serve.

Pineapple Sago/ Tapioca Pearls

Tapioca desserts are very famous in Asian countries as well as European countries..You can  create lots of desserts out from it. Most of the desserts comes with coconut milk. This recipe is with out coconut milk and mainly with pineapple juice. Many Asians believe that tapioca helps to relieve from body heat. You find large tapioca pearls in bubble tea too.

Cooking Tapioca is really simple. There are several varieties of Tapioca. Tapioca pearls needs a bit of  soaking. When you soak it takes less time to cook.

I used  canned pineapple juice and the pieces here. But you can always use the fresh pineapple in this recipe. That will be more tastier than any other dessert.

So Lets start doing it.

The recipe will be below the picture

You will 200 g Tapioca pearls.

Other than that a can of crushed pineapple

Soak the sago  pearls overnight or several hours. Add the crushed pineapple with juice.

Add enough sugar to your taste.

Mix the sugar.

Add a 1/4 cup of pineapple juice in to it.

Then squeeze one lemon in to it.

Put on the stove on medium low heat and keep on stirring continuously.

Serve after cooling in fridge . You can always put in individual moulds.


Yields 10 serves

Pineapple Sago

5 minPrep Time

20 minCook Time

25 minTotal Time

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  • 1 can crushed Pineapple
  • 200 g Tapioca pearls
  • 1/4 cup golden syrup.
  • Enough sugar as you like
  • 3 cups of water
  • juice of one lemon.
  • Pinch of salt
  1. Soak the Tapioca pearls
  2. Add 3 cups of water.
  3. Add Pineapple with the juice.
  4. Add enough sugar and a pinch of salt.
  5. Add the golden syrup and the juice of one lemon.
  6. Cook on a very low flame until the tapioca pearls are transparent. (Make sure not to burn )
  7. Pour in to individual moulds or a large tray
  8. Leave in fridge until you need.
  9. Serve cold with extra pineapple and custard or cream.
Recipe Type: Dessert

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