Category Archives: Recipes

Rice and Oat Power-snack

Rice and Oat Power-snack

School back and like most parents I am often caught looking for something healthy to pack in lunch boxes for treats. As a kid, I remember, there would always be rava ladu, besan ladu or some other ladu at hand for a quick snack – so I decided to make something similar.

This recipe is an easy, delicious yet healthy treat for kid lunch boxes. An added bonus is that it the perfect afternoon tea snack when you are about to reach out for that piece of chocolate. Besides, the store bought treats are either high in sugar or sodium, both of which you can avoid with this sweet treat.

The low GI qualities of the Basmati rice will keep you and the kids feeling satiated for a while and the cocoa powder satisfies your chocolate cravings.


  • 1⁄2 cup cooked basmati Rice
  • 1⁄2 cup rolled oats
  • 1 cup milk
  • 1⁄2 cup honey
  • 1⁄4 cup slivered almonds
  • 1⁄2 cup desiccated coconut
  • 2 tbsp of cocoa powder
  • 1⁄4 cup sultanas


  1. Heat a pan on medium and add oats and almonds – toast until golden brown.
  2. Add milk, rice, honey, sultanas and cocoa powder.
  3. Cook until the mixture becomes thick.
  4. Tip the mixture over on a baking paper and let it cool.
  5. Shape the mixture into medium size balls
  6. Roll them in desiccated coconut.

Tilda - Rice Balls-2

Enjoy the sweet treat. Refrigerate in an airtight container and this stays for a week.

Nasi Goreng

Nasi Goreng

Nasi Goreng, the first time I watched this dish being prepared was by a vendor on his boat on a river market. Like the culture of South East Asia, this dish is flavoursome, vibrant and colourful. May that’s why I keep going back to this dish time and again, especially as comfort food that I can quickly whip up for busy weekday dinners!

Nasi Goreng, literally meaning “fried rice” in Indonesian and Malay and has many different versions; needless to say, cooked rice is the key ingredient. I recently tried Tilda cooked Basmati rice for this flavourful dish and it was as easy as opening the packet to toss the rice in the wok. I found this basmati rice to be full of nutty flavour, which added to the taste. My recent quest for healthy food has made me seek out low GI options and this one is super-healthy. The long slender grain of Tilda Basmati makes a perfectly fluffy Nasi Goreng. Simply toss in your favourite vegetables or meat and make a complete gluten free meal for your busy weekday.

I will be sharing a couple of more recipes using Basmati Rice but I want to hear from you if you have used Basmati in some unique recipes other than curry accompaniments. I’d love to know why this recipe is so special to you, it may remind you of someone or someplace?

Feel free to write a comment or post on social media your ideas using #tildariceau


1 packet Tilda Cooked Basmati Rice
2 tablespoon Ketchup Manis (sweet soy sauce)
1 teaspoon Sambal Olek (chillies paste in vinegar)
¼ cup diced carrot
¼ cup sliced cabbage
1 brown onion chopped
2-3 cloves of minced garlic
½ inch of minced ginger
¼ cup of spring onion greens chopped
250 gms of chicken breast sliced
2 tablespoon vegetable oil
1 teaspoon fried onion
1 egg
Salt to taste

In a wok heat half the vegetable oil on high heat and add chicken in batches to cook until golden brown. Remove the cooked chicken and keep aside.

Add rest of the oil and keeping the wok on high heat add ginger, garlic and onion. Cook while continuously tossing in the wok for half a minute. Add carrots and cook for 2-3 minutes.

Return the chicken to the wok along with the cabbage and toss for further1 minute.

Add the rice and toss again until all ingredients are combined.

Make a well in the centre and add sambal olek, ketchup manis, salt and toss with the rest of the ingredients in the wok making sure the rice remains unbroken.

Finally add the chopped spring onion, mix well and turn the heat off.

In a pan, heat small amount of vegetable oil and cook an egg sunny side up.

Serve the Nasi goreng garnished with fried onion and sunny side egg on top.

*This is a sponsored post.

Slow-cooked Kolhapuri Goat with Cauliflower Purée and Padadums.

Slow-cooked Kolhapuri Goat with Cauliflower Purée and Padadums.

This is my signature dish inspired by my hometown of Kolhapur, which has a reputation for excellent goat meat. Traditionally, this recipe is cooked in a clay pot over open fire but his recipe uses modern techniques of slow cooking in the oven and combines flavours with the cauliflower puree. However, it retains traditional spicy flavours. The spicy goat combines with the sweet cauliflower purée and melts in the mouth. The papadums provide crunch and is also useful to scoop the tender meat. Absolute heaven!!! Replace goat with lamb if not available.


2 tbsp vegetable oil
2 tbsp natural unsweetened yoghurt
500g diced lamb
2 tsp sea salt

The Paste

1 brown onion
handful fresh coriander
½ tsp coriander seeds
½ tsp cumin seeds
4 cloves garlic
2cm ginger
1 tsp tomato paste
½ tsp turmeric
1 tsp chilli powder
1 tsp garam masala


Cauliflower puree:

1 tsp butter
¼ cauliflower, coarsely chopped
¼ tsp turmeric
150ml cream
½ tsp salt
1 tsp lemon juice
Melt the butter in a saucepan. Add the cauliflower
and turmeric and saute
for two minutes. Add the cream and cook while occas
ionally stirring for 10
minutes until cauliflower is tender and until the m
ixture thickens. Add the
salt and lemon juice and let it cool down. Blend to
a fine puree.

Bring it together:

Saute the onion until golden brown. Use a blender to blitz all of the paste ingredients to a fine paste.

Heat the vegetable oil in a oven-proof casserole dish.

Add the spice paste and saute on medium heat for five minutes until the oil starts separating.

Add the yoghurt and saute for another minute.

Add the lamb and saute for two minutes.

Add the salt and a cup of water and place in the oven, covered, at about 160C to 170C for at least two hours,
until the lamb is tender and shreds easily.

Check every half hour and, if necessary, add more water. If you have a pressure cooker, cook the curry for at
least 20 minutes, then remove the lid and cook until the sauce thickens.

Shred the lamb in the sauce and mix thoroughly.

To serve, smear the cauliflower puree (see recipe on the right) on a plate.

Add the shredded lamb and put roasted pappadoms on the side. Garnish with pea sprouts.

Chingri Macher Malai

Chingri Macher Malai

My take on one of my favourite Bengali dishes, Chingri Macher Malai curry.

Prawn Mousse

½ kilo fresh cleaned prawns tails removed and saved

1 large egg white

½ cup cream

1 red chilli

1 garlic clove

1 tbsp of fresh coriander leaves

½ tsp of turmeric powder

salt to taste

For Sauce

½ tbsp. red chilli powder

½ tbsp. of turmeric powder

½ tsp black pepper

1 tsp lemon juice

2 tbsp of mustard oil

½ tsp mustard seeds

½ tbsp. of coriander powder

½ tbsp of cumin powder

1 medium onion chopped

2 tbsp of ginger garlic paste

1 tomato medium chopped

1 can coconut milk

Cooked rice to serve

Bring it together:

To make mousse pulse prawn in a food processor and add rest f the ingredients until combined. Line a ramekin with cling foil and spoon in the mousse until ¾ way into the ramekins. Steam the mousse until firm or about 10 minutes.


To make sauce, heat mustard oil in a pan and add mustard seeds, ginger garlic paste and sauté for 30 seconds. Add onions and sauté until golden brown. Add tomatoes and sauté for 3-4 minutes on medium heat. Add spice powders and lemon juice. Cook for 30 seconds and add coconut milk and bring to boil. Add salt and simmer for 5 minutes. Blend the sauce in a blender until fine puree and strain to ensure the sauce is smooth.


Quickly fry the prawns tails until crispy. To plate, place rice at bottom, remove the prawn mousse from the ramekin and place on rice. Pour sauce around the rice and place the prawn tails on top of the mousse.

Chicken Roulade

Chicken Roulade


1 chicken breast
1 red capsicum
½ tsp of turmeric powder
½ tsp of cumin powder
½ tsp of coriander powder
pinch of salt
2 tsbp of vegetable oil
For Onion puree
1 large onion sliced
2 tbsp of ginger garlic paste
1 tsp of sugar
pinch of salt
1 tsp of ghee

For Jalfrezi sauce

1 can of tomato crushed
1 tsp of cumin powder
1 tsp of coriander powder
1 tsp of turmeric powder
2 tsp of garam masala
1 tsp of red chilli powder
1 tbsp of ghee
salt to taste
Cooked rice optional garnish

Bring it together:

To make chicken roulade slice the chicken breast in half along the length and open up to make a butterflied breast. Using a mallet, bash the chicken until it is tender. Roast red capsicum until it is charred and cover with cling film. Once cooled remove skin and sliceinto thin strips.


Place the strips of capsicum over the chicken and sprinkle turmeric, cumin, coriander powder ands salt. Roll the chicken into aroulade and tie using a kitchen thread.


Preheat oven at 180 Deg C and in an oven proof pan heat oil.


Place the tied roulade and caramelise on all sides until golden brown. Place the pan In the oven and cook the chicken for 10-15 minutes Remove and cover with cling wrap.


Meanwhile to make onion puree, heat ghee and add ginger and garlic
paste and sauté for 30 seconds. Add sliced onion and cook until caramelised using salt.


Add sugar and blend in a blender until fine puree.


To make jalfrezi sauce, heat ghee in a pan and add crushed tomatoes, once the tomatoes start cooking to a point where the oil starts separating, add all the spices and salt. Cook for 30 seconds and add small amount of water to bring to sauce consistency.


Slice the chicken roulade into ½ inch thick discs. Place the caramelised
onion puree on the bottom of the plate and place discs of chicken. Drizzle
jalfrezi sauce over the top and sprinkle fresh coriander leaves.


To garnish make discs out of cooked rice and fry until crispy.

Chocolate Ganache

Chocolate Ganache




2 cups plain flour

125 gms chilled butter grated

2 chilled eggs

1 tbsp chilled water

pinch of salt



150 ml thicken cream

40 gms butter

180 gms dark chocolate

Bring it together:

Mix the flour, grated butter and pinch of salt in a food processor until the mixture resembles bread crumbs. Beat the eggs and add chilled water to the eggs. Pour the eggs slowly in the flour mixture while mixing the ingredients in the food processor.


Tip the pastry dough onto the kitchen bench and bring it together without kneading. Wrap the pastry dough in a cling wrap and refrigerate for 2 hours.


For ganache heat the cream and butter in a pot until the butter melts. Add the chopped chocolate in a bowl and pour the hot cream and butter mixture and stir until the chocolate melts.


Pre-heat the oven at 180 deg. Roll the pastry out make 3-5 cm thick and prick the base with fork. Line the rolled pastry in tart tins and cover with baking paper. Add some cooking beads or rice in the middle of the baking paper and blind bake the pastry for 12-15 mins.


Remove the baking paper and bake for further 10-12 mins until the pastry is golden brown. Remove the pastry from the oven and let it cool.Pour the ganache in the cooled pastry tart tins and spread with a knife. Chill in the refrigerator until ready to serve.


Serve with a dusting of icing sugar or top with fresh raspberries. Best served with whipped cream or ice cream

Buttered Quail

Buttered Quail

A twist on our much loved Indian classic, Butter chicken, this  recipe combines classic French techniques  using Quai instead.


Serves: 1

Preparation time: 30 minutes

Cooking time: 30 minutes


3 teaspoons cumin seeds

3 teaspoons coriander seeds

6 garlic cloves

1cm piece ginger

1 teaspoon chilli powder

1 lemon, juiced

2 quails

250g butter

1 large or 2 small onions, finely chopped

2 tomatoes, diced

¼ teaspoon ground cloves

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon ground cayenne pepper

1 teaspoon of turmeric powder

¼ cup thickened cream

1 tablespoon of honey

Vegetable oil, to drizzle

Bring it together:

Heat a frying pan over medium heat, add cumin and coriander seeds and heat for 1-2 minutes or until fragrant. Grind seeds in a mortar and pestle, or spice grinder. Meanwhile, make a paste of 4 of the garlic cloves, ginger, lemon juice, and 1 tablespoon each ground cumin and coriander in a blender.


Debone quail and separate legs from breasts. Rub 1 tablespoon of the paste onto the quail and refrigerate for 30 minutes to marinate.


Melt 125g of the butter in a saucepan over medium heat, add remaining ginger and garlic paste, and cook for about 1 minute or until fragrant. Add onion, and cook for about 5 minutes or until translucent. Add tomatoes, and cook for about 5 minutes until they start to break down.  Transfer mixture to a blender with remaining ground cumin and coriander, cloves, cinnamon, nutmeg, cayenne, chilli powder and turmeric, and blend to a puree.


Melt 50g of the butter in a saucepan over medium heat. Add puree and simmer for about 5 minutes until thickened. Strain puree through a fine sieve into a clean saucepan. Place the saucepan over medium heat, slowly stir in 50g of the butter and cream, and cook for about 5 minutes, stirring regularly. Season to taste with salt. If sauce separates, whisk in 1-2 tablespoons water until combined.


Preheat oven at 180 deg C. Place a chargrill pan over high heat. Drizzle quail with oil. Cook for about 1-2 minutes each side until cooked to medium. Transfer the pan to the oven and cook for 3-5 minutes. Remove quail, cover loosely with foil, and set aside to rest 5 minutes.


Serve with naan! Enjoy

Coconut Milk Poached Salmon with Spiced Velouté

Coconut Milk Poached Salmon with Spiced Velouté



1 salmon fillet

400 ml coconut milk

1 cinnamon quill

4 green cardamom pods

10 black peppercorns

¼ teaspoon of fenugreek seeds

5 cloves

¼ teaspoon of mustard seeds

¼ teaspoon of cumin seeds

1 tablespoon of oil

6-7 curry leaves

¼ teaspoon of coriander seeds

1 teaspoon wild rice

Oil to deep fry


Caramelised onion puree

1 medium brown onion

3-4 garlic cloves

1 cm piece of ginger

1 tablespoon of tomato paste

1 teaspoon of cumin powder

1 teaspoon of coriander powder

2 tablespoon of coconut milk

2 tablespoon of vegetable oil

½ teaspoon mustard seeds

5-6 curry leaves

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

1 teaspoon of sugar

¼ teaspoon of salt


Coconut Velute:

Coconut milk from the salmon mixture

1 shallot

10 grams butter

¼ teaspoon of salt

¼ teaspoon of turmeric

5 grams corn flour

¼ teaspoon of cumin powder

¼ teaspoon of coriander powder

Heat oil in a small saucepan and add mustard seeds, cumin seeds and curry leaves. Let the mustard seeds pop and then turn the heat off.

In a large saucepan add coconut milk, cinnamon, cardamom, peppercorns, fenugreek seeds, cloves and coriander seeds.

Add the mustard and cumin oil and lower the salmon fillet skin on.

Make sure the salmon is completely covered if not add more coconut milk. Cook in an oven at 43 Deg C or on a stovetop making sure the temperature is maintained at 43 Deg C for 1 hour.

Scoop the salmon out and take the skin off. Flake using delicate hands and set aside.


In a saucepan heat oil and add mustard seeds and curry leave and let them pop.

Add finely chopped ginger and garlic and sauté for 20 seconds.

Add Onion and turmeric and sauté until the onion is translucent.

Then add the tomato paste, chilli powder, cumin and coriander powder and sauté for further 1 minute.

Add coconut milk preferably from the salmon, sugar, salt and cook until the mixture reduces. Make into a puree and pass through a sieve. Set aside.

For the velute, in a saucepan add butter and sauté chopped shallots for 1 minute.

Add turmeric powder, cumin and coriander powder and pour the coconut milk from the salmon.

Bring it to boil and pour in the cornflour dissolved in cold water. Once it thickens take it off the heat and stain through sieve.


In a hot pan heat vegetable oil until smoking and deep fry wild rice until puffed up. Remove from oil and drain on a kitchen towel.


In a deep dish, place flaked salmon, pour velute around the salmon and add a dollop of caramelised onion puree on top.


Garnish with puffed wild rice and serve.

Spiced Mussel Soup

Spiced Mussel Soup

A delicatley spiced Mussel Soup makes a perfect appetiser warming up the tastebuds for the evening to come. I featured this soup in one of my pop up restuarants and received great reviews.

For Each Serve

  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 100g butter
  • 1 clove finely chopped garlic
  • 2 shallots finley chopped
  • ¼ tsp of turmeric
  • ¼ cup mussel stock (see below)
  • ½ cup coconut milk
  • ½ tsp sugar
  • Salt to taste
  • 5 Mussels in their shells

For the Mussel Stock

  • 5 Mussels
  • 2 Cups Water
  • For the stock place the mussels in a saucepan, add the water and boil on a medium heat for 10 minutes. Set aside.
  • Dry roast the cumin and coriander seeds in a small frypan, then grind to a powder.

Bring it together

  • Add 30 grams of butter to a saucepan and set on medium heat.
  • Add the garlic and eschalots and saute for a minute.
  • Add the turmeric and the ground cumin and coriander and cook for 30 seconds.
  • Add the mussel stock and coconut milk and bring to the boil.
  • Add the sugar and salt and cook for a minute.
  • Strain through a sieve into another pan.
  • Add the rest of the butter and bring to boil.
  • Cook the five mussels in a saucepan in boiling water until they open.
  • Place them a serving dish and pour the soup over.