My Art of Cooking

Tried and Tested

Stir Fried Chicken with Chinese Garlic Sauce

stir fried chicken7


  • 450 gm chicken breast tenders, cut into thin strips
  • 1 tbsp  sesame oil
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 3 tbsp vegetable oil, divided
  • 5 garlic cloves, minced
  • 1 tbsp freshly grated ginger
  • 1/2 tsp red chili flakes
  • 1/2 cup sliced red onion
  • 1/2 green bell pepper, cut into thin strips
  • 1/2 red bell/orange pepper, cut into thin strips

For the sauce:

  • 1 tbsp white vinegar
  • 2 tbsp low sodium soy sauce
  • 2 tbsp dark soy sauce
  • 1/2 tbsp brown sugar
  • 1/4 tsp red chilli flakes
  • 1/4 cup water
  • 2 tsp cornstarch


stir fried chicken 1

In a large bowl, toss chicken strips with  sesame oil, salt, black pepper and white pepper powder. Marinate for 10-15 minutes.

stir fried chicken 2

In a small bowl, stir together  vinegar, soy sauce, dark soy sauce, brown sugar, chilli flakes and cornstarch. Set aside.

Heat a wok or large frying pan over high heat. Add 1 tbsp of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible. Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through, about 2-3 minutes more. Transfer chicken to a bowl and set aside.

stir fried chicken 3

Reheat the same wok, swirl in remaining oil, add in garlic, ginger, and red chili flakes. Stir-fry over low heat for about 10-15 seconds.

stir fried chicken 4

Turn up the heat to high, add in red onion, and stir-fry for another 30 seconds. Add in red & green bell pepper, and cook for one minute – making sure to stir and toss the ingredients well.

stir fried chicken5

When the vegetables are bright and almost crisp-tender, stir in the cooked chicken.

Then take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.

stir fried chicken6

Add in one or two tablespoon of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly. Turn heat off, and transfer to a serving plate.

Serve hot with fried rice.




Banana Split Pie

 Banana split cake 6


  • 1 stick butter, melted
  • 2 cups digestive biscuits, crumbs
  • 8 ounces, cream cheese,(room temperature)
  • ¼ cups butter, softened
  • 1 cup powdered sugar
  • 4 whole Bananas, Sliced
  • 1 cup crushed pineapple, drained
  • 1 cup homemade strawberry compote
  • 3/4 cup chopped walnuts
  • 1/2 cup strawberry
  • 1 cup heavy whipping cream
  • Maraschino cherries, for decoration


Banana split cake 1

In a medium bowl, combine the melted butter and  crumbs. Press the mixture into the bottom of 9 x 13 inch baking dish. Bake at 350ºF for 7–10 minutes, then place in the freezer to chill and set for about 10 minutes.

Beat the cream cheese, softened butter and powdered sugar until creamy.

Banana split cake9

Spread the cream cheese mixture over the cooled biscuit crust. Add a layer of sliced bananas over the cream cheese mixture.

Banana split cake 3

Drain the pineapple and spread evenly over the bananas. Sprinkle some of the nuts over the pineapple, then add compote.

Banana split cake7

Whip the cream on high until soft peaks form, about 5 minutes. Sweeten your whipped cream to taste. Spread the whipped cream over everything.

Banana split cake 5

Garnish with more nuts and the cherry halves. Refrigerate at least 4 hours before serving.



Cheesy Chicken Enchiladas

Creamy Chicken Enchiladas 5


  • 2 tbsp butter
  • ½ cup chopped onion
  • 1 tsp ground cumin
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 tablespoon pickled jalapeño pepper slices, chopped
  • 3 tablespoons all-purpose flour
  • 1 cup cream
  • 2 cups chicken broth
  • 4 cups grilled thinly sliced chicken
  • 10 flour tortillas
  • 1 cup shredded Mozzarella cheese
  • ½ cup yellow cheddar cheese ( I didn’t have)

For the garnish:

  • Fresh cilantro, chopped,
  • Tomatoes, finely chopped
  • Green onions, thinly sliced
  • Pickled or fresh jalapenos, finely chopped
  • Green olives sliced (optional)
Creamy Chicken Enchiladas
For The Sauce:
  1. Melt butter in a large saucepan over medium heat. Add onion  and cook for 4-5 minutes until the onion is tender, then add cumin, salt,  pepper & flour.
  2. Stir in the broth and cook on high, whisking periodically until thickened and bubbly.
  3. Add in the pickled jalapenos and cream, then cook another 3 minutes over medium heat.
  4. Remove from the heat and add 1 cup of  Mozzarella cheese.

Creamy Chicken Enchiladas 3

For The Filling:
  1. Stir 1 cup of sauce into the chicken.
  2. Place about ⅓ of the filling onto each tortilla, roll up and arrange seam side down in a lightly greased 13 x 9 baking dish.
  3. Once all enchiladas are in the dish, top them with the remaining sauce.
  4. Bake covered, in a 180 degree oven for about 15 minutes or until heated through.
  5. Sprinkle with remaining cheese, and if desired the chopped tomatoes and sliced green onions. Bake for 5 more minutes uncovered.
  6. Let stand for 10 minutes before serving.

Creamy Chicken Enchiladas 1


Chicken Karahi

chicken Karahi 1


  • Chicken 1 kg 16 pieces
  • Tomatoes ½ kg sliced
  • Ginger garlic paste 2 tbsp
  • Salt 1 ½ tsp
  • Turmeric ½ tsp
  • Butter 2 tbsp
  • Green chilies whole 6
  • Coriander leaves chopped 2 tbsp
  • Ginger julienne 2 tbsp

Ingredients for karhai masala

  • Whole red pepper 15
  • Whole coriander 3 tbsp
  • Whole black pepper 1 tbsp
  • Whole white cumin 1 tsp

Method for karhai masala

  • Roast all spices separately and then coarsely crush together.
 Method for karhai
  1.  Heat oil add sliced tomatoes with ginger garlic paste, salt and turmeric, fry well.
  2. Add chicken pieces, cover and cook for 15 minutes, open the lid and fry well.
  3. When oil get separated add 1 1/2 tbsp coarsely crushed masala, butter, whole green  chilies, coriander and ginger slice with ¼ cup of water.
  4. Simmer it on very slow heat for 10 minutes.
  5. Serve hot with naan bread and raita.

Chicken Karahi



Chocolate Chip Walnut Banana Bread

 Chocolate Chip Walnut Banana Bread


  • 100g butter, softened
  •  135g  sugar
  • 2 eggs, beaten
  • 4 ripe bananas
  • 200 gms flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup walnuts, chopped
  • 130g chocolate chips


  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, cream together butter and sugar.
  3. Add eggs and bananas and mix until well combined.
  4. Add flour, baking soda, salt and vanilla and mix until just combined.
  5. Fold in walnuts and chocolate chips.
  6. Pour batter into greased loaf pan.
  7. Bake for 55 minutes. If beginning to brown to quickly, loosely tent with foil.
  8. Turn oven off and leave bread in oven for additional 15 minutes.
  9. Allow bread to cool completely before removing from loaf pan to serve.

Asian Marinade Chicken Steak

Asian Marinade Steak2


  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1 Tbsp sesame oil
  • 1 Tbsp fresh minced ginger
  • 3 cloves minced garlic
  • 500 gm chicken steak
  • salt & pepper to taste


Combine ingredients in a large zip lock bag.  Place meat inside bag and move it around to make sure its evenly coated.  Marinade  chicken for two hours.  Grill till done.

Serve hot with the sides of your choice.

Asian Marinade Steak1


Chicken Baida Roti

Baida roti is a flat bread, stuffed with meat and beaten egg and cooked on a griddle on low flame.  It can be a meal by itself as it is pretty filling.

Baida Roti 1



For Making Dough

  • 1/2 cup whole wheat flour
  • 1 1/2 cup all purpose flour
  • 1 egg
  • 1/4 tsp baking powder
  • 1 tbsp oil
  • Salt to taste
  • 1/2 to 3/4 cup water

For making chicken

  • 1/2 lb chicken
  • 2 tbsp oil
  • 2 onions medium size, finely chopped
  • 2 green chilies, finely chopped
  • 1 tsp ginger garlic paste
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp lemon juice
  • 1/4 cup chopped cilantro, divided
  • Salt to taste

Egg Mixture

  • 2 large Egg
  • 2 tbsp chopped Onion
  • 2 tbsp coriander leaves
  • pinch of black pepper
  • salt to taste


In a wide open bowl, put in the whole wheat flour, all purpose flour, egg, baking powder and salt.  Adding little water at a time, make a soft pliable dough.  Add oil and coat the dough and set aside for 30 minutes.


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Homemade Buffalo sauce

Buffalo Sauce

A quick and easy recipe for a delicious homemade version of classic buffalo sauce.


  • 2/3 cup red hot sauce
  • 4 tbsp unsalted butter
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 tsp cornstarch + 1 tbsp water


In a small pot over medium heat, combine hot sauce, Worcestershire sauce, garlic powder. Add butter and whisk while it’s melting. When butter is incorporated, stir in cornstarch dissolved in 1 tbsp water. Whisk until sauce thickens, about 30 seconds.


Eggplant And Potato Curry / Aloo Baingan

aloo baingan 2


  • 1/3 cup Oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 big onion finely chopped
  • 1 tsp ginger garlic paste
  • 1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tomatoes chopped
  • 1 tsp red chilli powder
  • 2 potato peeled and cubed
  • 4 to 5 brinjals, cubed
  • 2 tsp tomato paste(optional)
  • 1/4 cup water

aloo baingan1


  1. Heat the oil in a pan on medium flame, add mustard seeds, cumin seeds, and chopped onions, fry till it becomes translucent. Add ginger garlic paste and fry for a minute.
  2. Add the tomato, red chili powder, turmeric powder, coriander and cumin powder powder, fry for 3-4 min.
  3. Add potato and eggplant, and tomato paste (if using) fry for 5 min.
  4. Add 1/4 cup of hot water and cook covered for 10 to 12 minutes or till the vegetables are cooked.
  5. Garnish with coriander leaves.
  6. Serve hot eggplant and potato curry with paratha/rice.

aloo baingan 3

Spicy Lemon Grilled Chicken

Spicy Lemon Grilled Chicken


  • 3 boneless, skinless chicken breasts
  • 1 tsp finely grated lime zest
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 2 tbsp chopped cilantro
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1 small jalapeno pepper, finely chopped
  • 2 garlic clove, minced
  • 1/2 tsp crushed red chilies


  1. Place each chicken breast between pieces of plastic wrap . Pound gently with the flat side of a meat mallet until about 1/4 inch thick. Set aside.
  2. To a large zipper-top bag, add the lemon zest and juice, olive oil, cilantro, sugar, salt, jalapeno, red pepper and garlic. Add the chicken and seal, then shake the bag a few times to distribute. Place on a baking sheet and refrigerate at least 30 minutes but no longer than 4 hours.
  3. Heat grill or heavy based pan to medium-high.
  4. Remove chicken from the bag and discard the marinade. Grill the chicken about 3 to 4 minutes per side, or until done. Rest 5 minutes before serving.
  5. Serve with sides of your choice.


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