Phirni, an Indian dessert, is very popular in India for any festive occasions. I have used the basic Phirni recipe here, but tweaked it with two types of chocolate. This dessert is very appealing to both the old and young and can be made in advance.
I would add in one or two jarred anchovies for that added umami. Let us say you don’t get the eggs set the way you want, just pour in beaten eggs and make a scramble out of it – it is equally tasty but don’t forget to add a knob of butter!
I used to like baby squids when I was young. These days I only eat crispy fried squid rings and that too only if I prepare them. Here is an awesome recipe for a spicy treat of squids. Do not overcook the squids as it may result in an overly rubbery texture!
I took out the fish stored in my freezer. I deep fried some fish smeared with turmeric powder, salt, black pepper powder, and pounded coriander seeds. After I deep fried the fish, I made a simple Thai-style dip that is so packed with flavour.
When I was young, I used to watch a mee goreng hawker tossing the noodles in a big iron wok fired by charcoal stove! The smell of the mee goreng that wafted from that wok and his frying spatula clanking on the sides of the work is so unforgettable!
It is said that Kitchidi Rice has a little history behind it. It came about accidentally. It is quite common to have leftover dhal curry and rice and I think someone experimented by mixing the curry and rice together and leaving it for a few hours before eating it.