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  • MOONG PALAK DAAL

    MOONG PALAK DAAL

    MOONG PALAK DAAL

    Lightly spiced mung dal (Yellow) cooked with spinach 
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    Servings 5 peoples

    Ingredients
      

    • 250 g yellow lentils
    • 150 g onions (sliced)
    • 110 g tomatoes (chopped)
    • 150 g spinach (washed and chopped)
    • ¼ tsp haldi powder (turmeric)
    • 1 tsp red chilli powder
    • ¼ tsp asafoetida
    • 2 tsp whole zeera (cumin seeds)
    • Salt to taste
    • 3 tbsp butter ghee (you can adjust the quantity according to your preference)
    • 2-3 chopped green chillies (optional)

    Pre-preparation

    • Wash and soak the dal for about half an hour at least.

    Instructions
     

    • In a pot or a pressure cooker, heat 1 tbsp ghee and add 1tsp cumin seeds. Fry the sliced onions until light gold in this ghee. Now add tomatoes, chopped spinach, salt, chilli powder, haldi powder and asafoetida. Fry this masala for about five minutes. Add the soaked dal and 3 cups of water. Once it starts bubbling, cover and simmer cook on low medium flame until the dal softens. It should take about 25 minutes in this process.
    • If using a pressure cook, it will take about 10 minutes.
      After the dal is cooked, use a hand-masher to mix the dal and adjust the consistency of the dal. If its too runny you can cook a little bit more to dry out some water or if its too thick add some boiling water to get the required consistency. Add green chillies ( if using). Taste the salt at this stage. Pour it in the serving dish.
    • Prepare the tempering by heating the remaining 2 tbsp butter ghee. Add the remaining cumin seeds and dried red chilli. Pour it over the hot dal in the dish.
      Serve with roti or plain/zeera rice!
  • MOONG DAAL CURRY

    MOONG DAAL CURRY

    MOONG DAAL CURRY

    An authentic curry with a combination of chicken and yellow split lentils
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    Servings 4 peoples

    Ingredients
      

    • 500 g chicken
    • 250 g daal
    • 215 g onions
    • 2 tbsp coriander powder 
    • 2 tsp red chilli powder 
    • 2 tsp salt
    • 1/2 tsp turmeric powder
    • 1 tsp cumin seeds
    • 2 tsp ginger paste
    • 2 tsp garlic paste
    • 2 1/2 tbsp yoghurt 
    • 6 tbsp cooking oil 
    • 500 ml water

    Garnishing (optional)

    • A pinch of Garam masala powder
    • Lemon wedges

    Pre Preparation

    • -Wash and soak daal (lentils) for at least half an hour.
    • -Deep fry the onions in light brown colour and grind them into a paste. Use some water while making a paste.

    Instructions
     

    • In a pot, heat oil and splatter cumin seeds. Add chicken pieces with ginger garlic paste and yoghurt. Fry on high heat until the water released from the chicken dries out. Keep stirring. 
      Turn the flame to low. Now it’s time to add all spices – coriander powder, red chilli powder, turmeric powder and salt. Keep the flame medium-low and fry for two-three minutes. Now pour in the fried onion paste. Mix in and add the soaked lentils. Mix in all together and fry for few minutes.You should start to see the oil separating. Finally add water and let it boil on high flame. Taste the seasoning and adjust at this stage. When it starts boiling turn the flame medium-low and cover the pot. Simmer cook for about 25-30 minutes. Or cook until the chicken is tender and lentil is softened.
    • Alternatively, use a pressure cooker. After adding water cover with the lid. When it starts to whistle, turn the flame to medium and let it cook in the steam for about 13-14 minutes. Once you have switched off the flame, let the pressure release naturally and then open the lid.
      Adjust the consistency of the curry by adding some boiling water, depending on how runny you would want to finish it off. I prefer a semi dry consistency as shown in the picture.
      Serve with garnishing (optional) on a bed of rice or roti (home made flat breads)
      Do watch the video below for visuals
  • MINT AND TAMARIND CHUTNEY

    MINT AND TAMARIND CHUTNEY

    MINT AND TAMARIND CHUTNEY

    A tangy dip to go along with rice and lentils combo meals or bhajias (fritters)
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    Ingredients
      

    • 1 bunch mint leaves
    • 2-3 tsp tamarind pulp (paste)
    • 3-4 green chillies
    • 1 tsp jaggery
    • 1 tsp cumin seeds
    • Salt

    Instructions
     

    • Mix water, about 1/2 cup and all the ingredients. Grind to a paste using a blender.
  • METHI CORN MALAI

    METHI CORN MALAI

    METHI CORN MALAI

    Sweet corn and fenugreek leaves combined together in a cashew and tomato based gravy finished with cream
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    Servings 6 peoples

    Ingredients
      

    • 300 g sweet corn kernels (boiled)
    • 200 g chopped methi leaves (fenugreek leaves – fresh or frozen)
    • 10-12 g cashews
    • 3 tbsp butter
    • 100 g onion (diced)
    • 200 g tomatoes (chopped)
    • 1 tsp crushed ginger
    • 1 tsp crushed garlic
    • 3-4 green chillies (finely chopped)
    • 1 tsp chilli powder
    • 1 tsp cumin seeds powder
    • 1 tsp dhania powder (coriander powder)
    • 1 tsp cumin seeds
    • 2 black cardamoms
    • 3” cinnamon stick
    • 1 cup/150ml milk
    • 100 ml double cream or fresh malai
    • Salt to taste

    Instructions
     

    • In a kadhai (deep round pan) melt 2 tbsp butter, add cashews and diced onions. Also add crushed ginger and garlic with chopped green chillies. Saute for few minutes until onions are light brown.
    • Add tomatoes and fry till the tomatoes are soft. Keep the flame medium during this process. When there’s some water left from the tomatoes, add coriander powder, red chilli powder, cumin seed powder and some salt. Fry for a minute or two until the oil begins to separate.
    • Switch off the flame, let it cool and then blend it into a creamy paste using some water. Add just enough water to help the blending process.
    • On the other hand, fry the chopped fenugreek leaves in a pan with a tsp of oil. When the leaves are softened and water is almost dried, add boiled sweet corn kernels to the leaves with a pinch of salt. 
    • Cook this mixture for 5-7 minutes until mixed together. 
    • In the kadhai, add 1 tbsp butter and splatter cumin seeds, cinnamon stick with black cardamoms. Pour in the prepared paste and fry for few minutes. You should see the oil beginning to ooze out. 
    • Now add the sweet corn and fenugreek mixture. Cook it for few minutes. 
      Take about 2 tbsp of the cooked masala and mix in the milk. Now pour this milk in the cooking mixture. 
    • Once its boiling let it simmer for few minutes on low to medium flame. You will again see some oil oozing out now add cream and switch off the flame. 
    • Before switching off adjust the consistency and taste the seasonings. 
    • You can keep the consistency as per your choice – semi dry or gravy consistency. Use milk/cream to loosen up the gravy if needed.
      Garnish with cream and serve with parathas or naans (Indian breads)!
  • MEDITERRANEAN CHICKEN CURRY

    MEDITERRANEAN CHICKEN CURRY

    MEDITERRANEAN CHICKEN CURRY

    A cream chicken curry combined with courgettes, carrots and peppers – infused with Mediterranean flavours, served with Jasmine Rice
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    Servings 8 peoples

    Ingredients
      

    • 1 Kg Chicken thigh boneless (medium pieces)
    • 3 tbsp olive oil
    • 200 g courgettes (cut into halves)
    • 200 g carrots (cut into rounds)
    • 200 g Red Pepper/capsicum (diced)
    • 200 g onion (thick slices)
    • 3 cloves garlic (chopped)
    • 235 g boiled chick peas (or 1tin of 400g)
    • 235 g boiled brown lentils (I have used 1tin of green lentils in water in the recipe here)
    • 400 ml coconut milk (or 1 tin)
    • 200 ml fresh cream
    • ½ cup coriander (chopped)

    Harissa paste

    • 200 g red pepper/capsicum (or roasted pepper in a bottle available in supermarkets)
    • 2-3 tsp red chilli flakes
    • 1 1/2 tsp cumin powder
    • 1 tsp coriander powder
    • 2 tsp dried mint (if not available you can use oregano)
    • 2 tsp lemon juice
    • 2 tbsp olive oil 
    • Salt

    Spices

    • 4 tsp tikka masala (powder)
    • 4 tsp paprika
    • 1 tsp black pepper powder
    • Salt to taste

    Rice

    • 400 g Jasmine Rice
    • 3-4 spring onions
    • 5-6 cloves garlic
    • 3 tbsp sesame oil (use any oil with some sesame seeds if not available)
    • Salt 

    Instructions
     

    Harissa Paste

    • This paste is prepared in few different ways using a variety of ingredients. It can be used as a marinate for roast dishes or even as a dip. You can even spice up your sandwiches or wraps with this tangy sauce. It can also be stored in a bottle in a fridge to use as and when needed.
      In this recipe I have used a simple yet tasteful method of making harissa paste.
      Roast the pepper directly on a flame.
      Once it cools down, peel off the black skin, using a knife. Combine all the ingredients and make a paste using a blender. Do not use fresh mint as it will take away the red colour of the sauce. 

    Chicken

    • Marinate the chicken pieces with salt, 2 tsp paprika, 3 tsp tikka masala and 2-3 tbsp harissa paste. You can adjust the spice level according to your taste by adding paste. Set aside for 15-20 minutes.

    Vegetables

    • In a pot add olive oil and saute all the vegetables including garlic and onion on a high flame. Keep stirring occasionally. After 5 minutes add chick peas and lentils. Fry for another few minutes and add ½ tsp salt (remember there's salt added in the chicken as well), 1tsp tikka masala, 2 tsp paprika and mix in. Fry on high flame for 5 minutes stirring occasionally. Then add coconut milk and fresh cream. When it starts boiling lower the flame, cover and simmer cook for about 10 minutes. Vegetables need to be tender but not over cooked as we don't want the vegetables to be soggy. 

    Chicken

    • Whilst the vegetables are cooking, heat a frying pan, add some olive oil and place chicken pieces. On medium high flame, after 3-4 minutes turn the pieces when they are crisp from the bottom. Once they are crisp on the other side as well, lower the flame and cover with a lid. Let it cook in steam for 5-6 minutes. This is to cook the chicken from inside and maintain the juiciness. Before switching off the flame, make sure the chicken pieces are completely cooked.
      Add the chicken pieces to the gravy. Let it simmer for another 6-8 minutes to blend in all the flavours together. Also add black pepper powder and coriander leaves. Taste the seasoning and adjust the salt and the spice level before switching off. To increase the spice level use harissa paste if needed.

    Rice

    • Wash the rice and keep aside. It needs no soaking. In a pot add water (about 4 cups or enough for boiling the rice), 3-4 tsp salt and let it boil. Add rice, when it starts to boil, continue boiling until the rice is cooked. Stir couple of times at the beginning because this rice has a tendency to stick together. It usually takes about 8-10 minutes for this rice to be completely cooked. When done, drain the water using a sieve and wash under cold water to prevent the rice form getting overcooked. Leave it in the sieve for about 10 minutes, so that all the water is properly drained. 
      You can use the rice simply like this or add extra flavours by following the recipe further…..
      In a wok add oil, saute garlic cloves and spring onions for two minutes on high flame. Add rice and some salt, mix it in gently. Leave it on low flame for 5-10 minutes to blend in the flavours properly. 
  • MATAR PULAO

    MATAR PULAO

    MATAR PULAO

    An aromatic one pot rice dish cooked with peas
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    Servings 4 people

    Ingredients
      

    • 500g or 2 cups basmati rice (wash and soak for at least half an hour)
    • 1 cup boiled peas (if using frozen peas no need to boil them before using)
    • 5 tbsp cooking oil

    Whole garam masala-

    • · 6-8 cloves
    • · 8-10 peppercorns
    • · 4 black cardamom
    • · 6 green cardamom
    • · 3 small cinnamon sticks
    • · 1 bay leaf
    • · 2 tsp zeera (cumin seeds)
    • 60 g onion (sliced)
    • 2 tsp ginger paste
    • 2 tsp garlic paste
    • 2 tsp fennel seeds powder
    • 1 tsp garam masala powder.
    • 2 ½ tsp Salt 

    For garnishing (optional)

    • 2 tsp kewra water
    • A pinch of deep orange food colour
    • Few strands of saffron
    • Mix the three together and keep aside

    Instructions
     

    • In a pot, add oil. When its warm add the whole garam masala. Add in the sliced onions and fry until golden brown. Put in peas and ginger garlic paste. Fry for about 6-8 minutes, add fennel seeds powder and salt. Fry for couple of more minutes. 
      Add approximately 3 ½ cups of water and bring it to boil. Cover and simmer cook on low medium heat for about 10 minutes. This will help to blend in all the flavours nicely.
      Time to add the soaked rice and gently mix in. Add garam masala powder and taste to adjust the salt if needed. The rice will get the taste as the water will taste at this stage.
      Let it cook on high flame, when the water starts boiling. Let it boil for about 3-4 minutes. Some water would evaporate in the process. When some water is left……….
    • switch the flame to medium and cover the pot with the lid. After another 3-4 minutes, switch the flame to low and ensure the pot is covered tightly with the lid. Use aluminium foil or a damp muslin cloth with the lid for the purpose. Before doing that, gently mix once. Leave it to steam cook on low flame for about 15-20 minutes. At this point make sure the pot is covered properly in order to prevent any steam to escape.

    Notes

     
    • Once the flame is switched off, sprinkle the garnishing and let it rest for about 10-15 minutes before serving. This adds a very rich festive look to the dish.
    •  You can use mixed vegetables – carrots, beans, pepper and sweet corn with the peas. Dice them into small cubes and add them with the peas. 
              Serve with the raita!
  • MATAR PANEER

    MATAR PANEER

    MATAR PANEER

    Cottage cheese and green peas cooked in a gravy infused with Indian spices
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    Servings 5 peoples

    Ingredients
      

    • 500 g cottage cheese (cut in cubes)
    • 150 g garden peas (frozen peas can be used as it is but if using fresh ones its better to preboil and then use them in this dish. The quantity can also be adjusted according to personal preference)
    • ¼ cup cooking oil
    • 1 cup sliced onions
    • 1 cup diced tomatoes 
    • 2 tsp ginger garlic paste
    • 1 tbsp yoghurt
    • 2 tsp cumin seeds

    Dry spices-

    • 2 tsp coriander powder
    • ½ tsp haldi powder (turmeric)
    • 2 tsp red chilli powder
    • 1 tsp kasuri methi (dred fenugreek leaves)
    • Salt to taste

    Garnishing-

    • 2-3 tbsp cream 
    • ¼ cup coriander leaves 

    Instructions
     

    • In a pot, heat oil and begin by splattering cumin seeds. Add onions and fry them golden (not too dark, it will spoil the colour of the dish). After frying onions, add ginger garlic paste, tomatoes and yoghurt including all the dry spices. Fry this masala for about 8-10 minutes or until you can see the oil began to separate.
    • Switch the flame off and use a blender to make a paste of the masala.*
      Now add cottage cheese, peas and mix. Add about ½-3/4 cup water and taste to adjust the seasoning. Cover and let it simmer for 5-8 minutes to blend in all the flavours.
    • Check the consistency and the seasoning of the gravy and adjust according to your preference. Finally pour cream, mix it in and switch off the flame. Serve with lachcha roti, paratha or naan (Indian bread) 
  • MALAI KOFTA

    MALAI KOFTA

    MALAI KOFTA

    Cottage cheese and potato balls bathed in a spicy and creamy sauce
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    Servings 4 peoples

    Ingredients
      

    For Kofta:

    • 1 ¼ cup cottage cheese (paneer)
    • ¾ cup Potato (boiled)
    • Salt 
    • chilli powder
    • ¼ cup breadcrumbs (dry grind 2 slices of bread)
    • 1 tbsp ginger grated
    • ½ tbsp green chillies crushed
    • 1 tbsp cornflour
    • Oil for deep frying

    For curry:

    • 1 tbsp oil
    • 2 tbsp butter
    • 1 bay leaf
    • 1 stick cinnamon
    • 2 Black cardamom
    • 4 Green cardamom
    • 6 Black pepper
    • 4 Cloves
    • 1 tsp cumin seeds (zeera)
    • 1 cup onions diced
    • 2 cups tomato chopped
    • 1 tsp crushed green chillies
    • 1 tbsp ginger chopped
    • 1 tbsp garlic chopped
    • ¼ cup cashews
    • 1/3 tsp turmeric powder (haldi powder)
    • 1 tbsp red chilli powder
    • 1 tbsp coriander powder (dhania powder)
    • ½ tsp cumin powder (zeera powder)
    • 1 tsp dry fenugreek leaves (kasuri methi)
    • Salt to taste
    • Cream for garnishing

    Instructions
     

    For curry:

    • In a pan, warm oil and butter. Add cinnamon stick, bay leaf, green and black cardamom, black pepper, cloves and shahi zeera. Saute for a few minutes and chopped onions. Also add chopped green chillies, chopped ginger and garlic. Saute for few minutes. Do not brown the onions, just until they turn transparent. Add the dry spices – chilli powder, coriander powder, turmeric, cumin powder. Fry for couple of minutes and add tomatoes with cashewnuts. Add salt. Fry for 2-3 minutes, not too much just until it gets a boil. Add 2 ½ cup water. Cover with a lid and let it cook on medium heat until the tomatoes are softened. When the tomatoes are completely mashed, switch off the flame. It should take about 15-20 minutes. Make sure the mixture is not completely dry should have moisture in it.
      Let the mixture cool down, take the bay leaf out and then grind it to a fine paste in a blender. You can add some water, if needed, to run it smoothly in the blender. Sieve the blended paste in a pot to get a creamy gravy. Switch on the flame and start cooking the pureed mixture. Add some water to adjust the consistency. Sprinkle dry fenugreek leaves and let it simmer for few minutes. Taste and adjust the seasoning. Doesn’t need too much cooking at this stage as we only need a few minutes simmering on low medium flame to blend in all the flavours. After about 8 minutes switch the flame off. The creamy malai kofta curry is ready.

    For Malai Koftas:

    • Mash the boiled potato and cottage cheese. Best way to do it is to grate the two ingredients in order to get a smooth mixture. Mix in breadcrumbs, salt, crushed green chillies, ginger and cornflour. Mix and combine together all the ingredients to make a soft dough. Divide it into small portions and shape each one of them into round or oblong shape. Use some cornflour or plain flour on your palms to make the balls. You can also use any stuffing like fresh thick layer of malai or finely chopped dry fruits according to your preference. I am using clotted cream as a stuffing. You can also make without any stuffing as well.
      Heat oil in a deep round frying pan. Fry koftas on medium flame in batches. Keep pouring hot oil from the top on the balls. Gently move the balls in the oil with a ladle. They should acquire a golden- brown colour. It should only take 4-5 minutes to fry each batch. Keep them aside, do not put them in the curry beforehand. 
    • At the time of serving, in a dish, place the koftas and pour the curry over it. Garnish with cream!
  • MAC N CHEESE BITES

    MAC N CHEESE BITES

    MAC N CHEESE BITES

    Cheesy bites made with macaroni, crisp on the outside and soft and creamy inside
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    Ingredients
      

    • 250 g macaroni
    • 250 g cheddar cheese
    • 100 g mozzarella cheese
    • 1 tbsp soft cheese (cheese spread)
    • 30 g diced onion (1 small)
    • 125 g sweet corn
    • Oil for deep frying

    White sauce (bachemel sauce)

    • 250-325 ml milk 
    • 2 tbsp plain flour
    • 3 tbsp butter
    • Alternatively use readymade white sauce 1 bottle (340g) available in supermarkets

    seasonings

    • ½ tsp onion powder
    • ½ tsp garlic powder
    • ½ tsp salt
    • 1 tsp dried parsley (or any herb of your choice)
    • ½ tsp black pepper powder
    • ½ tsp cayenne pepper (if available for a little tangy flavour)
    • ½ tsp mustard powder
    • 2 Chicken /vegetable stock cubes 

    For outer layer

    • 2 eggs
    • 125 g dried breadcrumbs or panko crumbs (approx.)
    • (I have used panko crumbs in my recipe here)

    Instructions
     

    • In a pan add I tbsp butter and saute onion. Do not brown, fry it just until transparent. Add sweet corns and fry for another minute. 
      Add macaroni and all the seasonings. Add 500 ml of water and cover cook till macaroni softens. You can add some more water if its dried up and macaroni is not soft enough or if its some extra water and the macaroni is done, take the lid off and dry off the water by gently stirring on medium flame
      On the others side, in another pan melt 2 tbsp butter and saute plain flour. When it changes colour, add milk and stir immediately to avoid lumps. Keep the flame low to medium. When it starts to thicken, take off the heat.
      Alternatively: You can also use the readymade white sauce (bachemel sauce) available in the supermarkets to replace this step
      When the macaroni is ready pour the white sauce and mix in both the cheese alongwith soft cheese.
      Mac n cheese is now ready to serve in two ways.

    Method 1

    • Spread the prepared macaroni mixture in a baking dish. Top it with the dried breadcrumbs. Bake it in a preheated oven at 250°c for about 10-15 minutes or until the crumbs get a golden colour. Ready to dig in!

    Method 2 (for making bites)

    • Roll them in a round shape into the desired size. Dip it in whisked egg and roll over breadcrumbs/panko crumbs. Keep them aside. Deep fry on medium heat for 4-5 mins until golden from outside. Does not need much cooking because all the ingredients are cooked. You can also put them in a tray and freeze them. Once frozen place them in a bag and store in a freezer.
      Alternatively spread them in a tray with about 1” thickness. If you have more mixture place cling film on top and spread the mixture. Leave it in the freezer for about two hours. When frozen use a knife to cut into squares. If difficult to cut through, dip the knife in hot water before cutting. Dip each square and roll it in crumbs one at a time. Set aside. Fry them fresh or place them in a tray to freeze. Once frozen transfer them into a freezer bag to store.
      When frying frozen mac n cheese bites, take them out of the freezer at least 20-25 mins before frying. Because they are not fried for too long, the bites remain frozen from inside if fried straightaway from the freezer. This will help them defrost naturally and ready for frying. Preheat the oil in a deep frying pan and fry on medium flame until golden. 
  • LAKSA NOODLE SOUP

    LAKSA NOODLE SOUP

    LAKSA NOODLE SOUP

    A curry- based noodle soup originating from southeast Asia – consists of chicken/prawns and vegetables
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    Servings 4 peoples

    Ingredients
      

    To make a paste

    • 1 cup onions/shallots (diced)
    • 3-4 Dry red chilli (soaked in water for about half an hour. Soak in boiling water for faster results) 
    • 2” ginger piece (sliced)
    • 4-5 cloves garlic (peeled)
    • 1 tsp coriander powder
    • 1 tsp cumin seeds powder
    • ¼ tsp turmeric powder
    • 1 tsp red chilli powder
    • 1 tsp salt
    • 2-3 tbsp coconut milk
    • 2 tbsp Red Thai curry paste (available in the supermarket)

    For the soup

    • 8 to 10 raw cleaned king prawns/200g chicken breast (cut into strips)
    • If using chicken breast, boil it in some water until it softens and keep aside.
    • 250 g Egg noodles/rice vermicelli noodles (boil according to the packet instructions and keep aside)
    • To avoid the noodles from sticking together, after boiling them, leave them in the sieve and run cold water through the noodles. When they are cooled down sprinkle some cooking oil and mix in gently with the noodles.
    • Mixed vegetables
    • 1 Carrot (approximately)
    • 3 stem broccoli
    • 4 baby corn
    • 8-10 snap peas,
    • ½ cup mushrooms
    • ½ leek Chop all the vegetables round and 1/2” thick
    • You can use any of your choice, I am using the above in this recipe. Its advisable to use crunchy vegetables for this soup.
    • 4 to 5 lime leaves ( For added flavours , I didn’t use them in the recipe because didn’t have any ) 
    • -2 cups coconut milk
    • 1 cup vegetable/chicken stock
    • Dissolve a cube of vegetable/chicken stock in boiling water
    • 1 tsp soya sauce
    • 2 tsp lime juice
    • Salt to adjust seasoning

    Garnishing (optional)

    • 3 tbsp olive oil
    • 1 tbsp crushed chilli flakes
    • 1 clove garlic

    Instructions
     

    Paste

    • Combine all the ingredients in this section and make a coarse paste using a blender.

    Curry

    • In a pot add the prepared paste and fry for about 8-10 minutes constantly stirring. You might not need to use all the paste. Use it according to your required spice levels. I used all of this paste for the above quantities. Start by cooking on high heat and then when it starts sticking bring it down to lower heat. Keep scraping from the bottom as this will enhance the flavours in the curry. Add little bit coconut milk, keep scraping and stirring. The paste will become dry again. Now add the rest of the coconut milk and stock Let it simmer cook for about 30 minutes to get the best of the flavours of the ingredients used.
    • Add the chopped vegetables and prawns/boiled chicken breast strips to the curry and let it cook for another 6-8 minutes. 
    • The cooking time shouldn’t be much longer than this as the vegetables and prawns do not take long to cook. They tend to lose the crunchy and juicy texture if overcooked. Pour in lime juice and soya sauce in the end before switching off. Add lime leaves(if using any). Taste and adjust the seasoning. Finish off with a liquid soup consistency.
    • Serve this soup with noodles as shown in the video below.

    Garnishing (optional)

    • Heat the oil in a pan and add chilli flakes and garlic clove. Let it fry for couple of minutes. Pour a spoonful on individual servings.