Chicken Tandoori with Mint Yogurt Dip

Today’s dinner is Chicken Tandoori.

My Tandoori Chicken for dinner, I chose to eat the chickens with Mango salad mix with Thai cili sos dressing instead of the Mint Yogurt Dip

This recipe is courtesy of Ms Lauren Ho, a Senior Dietitian. Organised by our staff welfare committee, she came to our campus on 22nd Sept 2015 to demonstrate how to cook healthy dishes such as Tandoori Chicken with Mint Yogurt Dip, Kidney Beans and Corns Salad & Apple Cinnamon Cigars.

She demonstrated the recipes using Airfryer (Philips brand). Since I do not (yet) own an Airfryer … hmm … perhaps I should hint more often to my family members about the airfryer 😉 I will definitely tell them they could generously present it to me as my next birthday gift 😛

Anyway, back to the topic, since I do not have an Airfryer, I decided to use the oven. It works but the cooking time differs slightly … using oven requires a bit more time.

Tandoori Chicken 

1 whole chicken or 6 medium chicken drumsticks (skin and visible fats removed) – wash and drained.

Ingredients (marinade):
1/2 cup low fat Greek yoghurt – (use greek yoghurt as it’s more thicker and has a higher protein level)
1 tsp ginger – grated
1 clove garlic – minced
1 tbsp onion – blended
1 tbsp chilli sauce or 2 tbsp chilli powder
1 tbsp garam masala
1/4 tumeric powder
2 tbsp lemon or lime juice
1 tsp salt
Olive oil spray

– Slash the chicken flesh. Set aside.
– Mix all the marinade ingredients together. Rub the marinade all over the chickens and chill for at least an hour (best to marinade overnight)
– Preheat oven or airfryer to 200 degree C. for 5 mins.
– Place the chickens on the baking tray, spray some olive oil and let it cook for about 10 mins. Turn over the chickens and let it cook for another 8 mins or till cooked at 180 degree C.
– Cool and serve with the mint yogurt dip.

Note : I did not make the mint yogurt dip cos my kids do not fancy it but the recipe is below for those interested to try it out.

Mint Yogurt Dip:
1 cup mint leaves – finely chop
1/2 cup coriander leaves – finely chop
1 cup low fat Greek yoghurt
2 cloves garlic – minced
1 tbsp lemon or lime juice – Can even use a bit of the lemon rind to add to the dip
2 green chillies – finely chop
a pinch of salt
1/4 tbsp cumin powder
Salt and pepper to taste

Mix all the ingredients together and it’s ready to serve.


Karipap Bai

Karipap Bai

Ever since I saw the photos in FB, I’ve been wanting to place order for the Karipap Bai sold via FB but till now I’ve never had a chance cos I’m always not able to get any … it’s always sold out by the time I saw the post.

So last week, while at Phoon Huat, I bought the pastry margarine and today, yes today, finally I had the chance to try my hand at making my very own Karipap Bai. Thanks to a blogger, BitterSweetSpicy for sharing the recipe with a very detail pics on how to go about making it. I finally did it!!!

For the recipe, please refer to this link

Yes, it a long process and tiring but …. the end results was so satisfying 🙂

The fillings … made of potatoes and minced chicken meat.

Besides that, the knowledge that I am able to do it … making my very own karipap … that knowledge acts like the toppings to the satisfying snacks just now.

Of course, my karipap did not like the original nor taste like the original … still I am very very happy with it and my husband ate 4 of it at one go, plus my nieces and sister gave me the thumbs UP! 😉

The cut dough before rolling them into squares …

Putting the filling …

Halfway thru the final process …

Ready to go into the oven …

Finally … ready to be served!

Kurma Ayam 

Kurma ayam (Chicken Korma)

This is a dish which when I cooked, the accompanying side dish must be Acar Timun (Cucumber pickles). They just go wonderfully together 🙂

Ayam Kurma

1 whole chicken – cut into 12, skinned and wash clean. Put aside.
2 packets of Rempah Kurma (Kurma mix spices) – I prefer use the brand by Kak Zah’s and I use only up to one and a half packets of the rempah.
4-5 potatoes – cut into 4
10 small cherry tomatoes (more if you like)
1 box of Santan Kara (coconut milk, about 200 ml)
1 bunch of coriander leaves – cut about 2 cm in length (3 strands will have to blended, see below)

Ingredients to be blended together:
5 big onions
4 garlic
1 inch ginger
1 green chilli
3 strands of coriander leaves

– Pour a little oil into the pot and fry the blended ingredients till fragrant.
– Add the Rempah Kurma. Mix well.
– Add the potatoes and chickens.
– Add enough water to cover the chickens or slightly above the chickens (up to your preference)
– Let it boil till the potatoes and chickens are cooked.
– Then add the coconut milk. Stir well. (Add more water if it’s too thick)
– Add salt to taste.
– Finally, add in the rest of the coriander leaves and tomatoes.
– Let it boil for about another 2 mins and then off the fire.
– Ready to be serve with hot rice and side dishes.

Note : if you’re using other brands for the Rempah Kurma, do check how much is suitable for 1 chicken.


Semolina Pudding (Suji)

Suji (Semolina Pudding) with pistachios, almonds and raisins

My first attempt at making Suji (Semolina Pudding) and alhamdulillah its turn out good 😊  This pudding is originated from India and it has become a favourite among the Arabs and the Malays as well.

My youngest gal was the most happiest about it cos its one of her favourite 😉 She practically devoured almost all of them hahaa… 😉

Semolina Pudding

Ingredient A:
– 2000 ml water
– 300 gm sugar
– 4 cardamons
– 2 screwpine leaves (wash and tie to a knot)

Ingredient B:
– 250 gm semolina
– 250 ml evaporated milk
– 1 tbsp rose water (optional, I did not use it)
– 100 gm raisins
– 50 gm sliced almonds (I did not have sliced almonds so instead use diced almonds which I roasted in the oven for a while)
– enough pistachios (optional, can also just use sliced almonds)
– a few strands of saffron (I used yellow colouring instead)

– Boil ingredient A after which you add in the ingredient B (medium heat)
– Stir constantly till mixture becomes thick, off the fire.
– Pour into pudding moulds, topped with the raisins, almonds and pistachios. Can serve warm or cold.

Lamb Chop Jamilah

A recipe shared by one of my cousin and has been in our family for many years now.


Lamb Chop Jamilah

Wash and clean the lamb chop (about 2 kg) and then marinate it with (5 garlics and 1 inch ginger – blend together), squeeze the juice of 1 kaffir lime and add enough (up to your preference) chilli powder.  Mix these ingredients well with the lamb chops and leave it to marinate for a whole night in the fridge.

3 big onions – sliced thinly
4 green chillies – sliced
2 tomatoes – sliced into 6 parts each
1 stalk of coriander leaves – chopped
1 stalk of mint leaves – pluck the leaves and wash clean
1 small box of coconut milk (Santan Kara)

How to cook it?

Heat a wok with a small fire. Add a bit of oil, then add the lamb chops together with a bit of water.
After 15 mins, add the other ingredients, add salt to taste.  Can add more water if its too dry. Finally, add the coconut milk.
Leave the lamb chops to cook till the meat softens. Once the meat has become tender, off  the fire and ready to be serve with white rice.


Dalcha … a dish of Indian origin but it has been adopted by the Malays for decades. Lving in a multi-racial society has made our food culture more interesting and widen our food knowledge and choices.   Over the years, most of us has developed a taste for other ethnics foods and with these come a culture of food exchange, which give more choices to all of us when it comes to food.

It is a dish that requires chana dhal, mutton or beef and tamarind juice. I don’t cook this often but when I do, it is usually done in a big pot. Any remainders will be kept in the fridge for breakfast.  Normally, our family would either eat this dish accompanied by rice, salted fish and sambal belacan (a spicy Malay condiment).  But there are times we would eat this dish with french loaves. Yumss!!

To cook dalcha, I need these ingredients :

1 kg of ox ribs or goat ribs (rusuk lembu atau kambing) – washed clean and boil in water till tender. I would usually skim the top for excess oil from the ribs.

1 bowl of chana dal – soak for a while or can just wash clean and boil together with the ribs after the ribs are semi-tender.  These 2 ingredients must be boil till soften before adding the other ingredients.


– 1 Onions, 2 tomatoes, 1 lemongrass, 1 red and green chillies each, 2 screw pine leaves, 1 cinnamon stick and 2 cloves (top-left pic)

– 2 packets of spice mix powder for dalcha (Kak Zah’s brand)

– 1 bowl of blended onions (3), garlics (3) and ginger (2 cm)

– 3 stalks of coriander leaves (cut about 2-3 cm lengthwise)

While waiting for the ribs and dal to be tender, take a small wok, heat up some oil, then fry the slices onions together with the lemongrass, screw pine leaves, cinnamon and cloves. Fry for about 5-8 mins.  Next, pour in the blended ingredients, stir and then add in the mix powder for dalcha. Stir and let it fry for about 8-10 mins.  Keep stirring so that the paste do not stick to the wok. Once it has become fragrant, off the fire. Leave it aside.


– 2 carrots, 5 potatoes, 1 brinjal, cut as shown in top pic

– 6-8 long beans (as shown in bottom left pic)

– 2 small packets of Santan Kara (coconut milk) or pour 2 ladle full of coconut milk

– 1 bowl of tamarind juice (pic not available) + enough water

– salt to taste

Back to the pot of ribs and dal … once the ribs are tender, add in the carrots and potatoes.  Add water if necessary but not too much cos later will add tamarind juice to the pot.

Once carrots and potatoes are tender, add the dalcha spice paste from the wok just now, add in the brinjal, after 5 mins add in the long beans. Then pour the tamarind juice, coconut milk, salt to taste, cut red and green chillies, tomatoes and coriander leaves.  Stir and let it simmer for a while. Then off the fire and its ready to be serve.


The cooked Dalcha ….  🙂

Vadai – The Recipe

Ok as I have said before, I will post the Vadai recipe once I have translated it to English.

So here it is 🙂



150g Gram Urad Dhall (skin peeled already) – soak for 2-3 hours

450g plain flour

1 big onion diced

1-2 stalk of curry leaves (sliced)

1 stalk of coriander leaves (sliced)

1 tbsp yeast

½ tsp bicarbonate soda

200g prawns (optional)

Salt to taste

3 green chillies diced small and thinly

1 cm ginger(blended)

1 tsp cumin seeds


Blend the urad dhall with some water. Then add in the cumin seeds and ginger and blend again.

Pour the mixture into a container and add the yeast and bicarbonate soda. Mix well.

Then add all other ingredients (except for the prawns). Stir well. Then bit by bit add the plain flour.

Stir well make sure the mixture not to thick and not too runny and and leave to rise for 2-3 hrs .

The mixture will be slightly soft. Wet your palm with water, take some of the mixture and form a donut shape.

Top with prawn and deep fry.