Spicy Thai Basil Chicken is one of the dishes I was dying to cook. And this dish is basically what inspired me to do the whole Thai Cuisine Menu.

Yields: 2
Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Total Time: 25 Minutes

Chicken thighs – 3 (coarsely chopped)
Chicken Broth – 1 Cup
Soy Sauce – 1 Tablespoon
Fish Sauce – 2 Teaspoons
Sweet and chilli sauce – 1 Tablespoon
Sriracha Sauce – 1 Tablespoon
Brown Sugar – 1 Teaspoon
Vegetable oil – 2 Tablespoons
Onion – 1 Finely chopped
Garlic – 5 cloves
Thai Chilies – 2 Tablespoons
Basil Leaves – 1 Cup finely chopped
Cooked rice – To serve with

1. Whisk the chicken broth, soy sauce, fish sauce, sweet and chilli sauce, sriracha sauce and brown sugar in a bowl together.
2. In a large pan, heat oil. Add the coarsely chopped chicken and cook it for 2-3 minutes until the rawness goes. Add the onion, garlic and thai chilies. Cook until the juice from the ingredients start caramelizing. After 5 minutes, add 1 tablespoon of the sauce mixture and let it caramelize for a minute or two.
3. Pour the rest of the sauce and cook until the sauce has deglazed in the bottom of the pan. Keep it on heat for another 2 minutes and then remove it from heat.
4. Stir in the chopped basil. Stir until the Basil is wilts.
5. Make sure you eat when it’s hot.
6. Serve with rice.

I hope you liked this recipe!
Stay tuned for more.


A white enchiladas is not an authentic Mexican recipe but is a very English recipe inspired by the Mexican cuisine. Its creamy, it’s cheesy and it’s one of the yummiest things you’ll ever taste!

Yields: 4 Servings
Preparation time: 30 Minutes
Cooking time: 20 Minutes
Total time : 50 Minutes


Flour Tortilla – 8
Shredded Chicken – 2 Cups
Cheese – 2 Cups
Butter – 3 Tablespoons
Flour – 3 Tablespoon
Cream – 1 Cup
Chicken broth – 2 Cups
Chili Flakes – 1 Tablespoon
Coriander – For Garnish


1. Preheat the over at 200 Degrees C.
2. Mix the Shredded chicken with 1 cup of cheese.
3. Divide the shredded chicken and cheese mixture equally for all eight tortillas and roll each one up and line them in a oven proof pan.
4. In a medium heated pan, melt the butter.
5. Stir in the flour and cook for a minute.
6. Next add the chicken broth into the pan and whisk until it’s smooth, thick and bubbly.
7. Remove from heat and pour the sauce over the rolled chicken tortillas.
8. Add the remaining cheese and top it off with Chilli Flakes.
9. Bake the White sauce enchiladas for 20 Minutes.
10. Take it out, garnish and cut it into 4 equal pieces. Eat while hot!

I hope you guys liked this recipe!
Stay tuned for more.


This Chicken Fajita Quesadillas is easy, cheesy and is full of flavour that can make you crave for more! Make sure you stock up on your peppers (Capsicum) and some cheese as you will be making these all the time!

Yields: 4 Quesadillas
Preparation Time: 10 Minutes
Cooking Time : 30 Minutes
Total Time: 40 Minutes


Tortillas – 4
Mexican Rice – 1 Bowl

Fajita mix:
Chili powder – 2 Tablespoon
Oregano – 1 Tablespoon
Cumin powder – 1 Tablespoon
Pepper Powder – 1 Tablespoon
Coriander Powder – 1 Tablespoon
Salt – 1 Teaspoon

Chicken breasts – 3
Onion – 1 Large (Sliced)
Green Capsicum – 1 (Sliced)
Red Capsicum – 1 (Sliced)
Yellow Capsicum – 1 (Sliced)
Garlic – 4 Cloves (Finely chopped)
Cheese – 1 Cup
Olive oil – 1 Tablespoon
Coriander – For Garnish


  1. In a bowl add all the powders for the fajita mix. Mix it well.
  2. Add half the Fajita mix to the 3 chicken breasts and rub it over both the sides of all the chicken breasts.
  3. Add oil to a heated pan and cook the chicken for 7 Minutes on each side.
  4. Take out the chicken from the pan and let it sit for another 5 minutes before slicing it.
  5. Now while the chicken is cooling down, in the same pan add the onion, garlic and the capsicums and let mix till it cooks.
  6. Once you can smell the rawness of the vegetables add the fajita mix and keep stirring till the vegetables are fully covered with the fajita mix. Once cooked, take off the heat.
  7. Assembly: Take a tortilla, on one side put the Mexican rice , topped with the Fajita and then the chicken. Add as much as cheese as you want and then fold the tortilla and cover the filling.
  8. Keep it on a heated pan, without any oil and flip it when the other side turns crisp.
  9. Once crisp on both sides, take it off heat and cut it in the middle.
  10. Garnish with coriander.
  11. Eat when hot and crispy.

I hope you guys like this recipe!
Stay tuned for more.


My favorite part about a burrito bowl is that it can be made into a nutritious meal or it can be a quick whip with all your leftovers. I didn’t make a very healthy and nutritious bowl but I actually tried used whatever I had left in my kitchen but I still made sure included some classic Mexican flavors. (Didn’t really get to click some good pictures but I was drooling even while cooking)

This recipe has a lot of elements and you yourself can add whatever you want. I went with a few basics like Mexican rice. some chicken and avocado.

Yields – 4
Preparation time – 15 Minutes
Cooking time – 40 Minutes
Total time – 55 Minutes


Basmati Rice – 1 Cup
Chicken Broth – 3 Cups
Salsa – 1/2 cup
Kidney beans (Or black beans) – 1/2 cup (cooked)
Garlic – 3 – 4 cloves (Finely chopped)
Salt and pepper
Oil – 2 Tablespoons

Chicken Breasts – 2 (Each cut into two slices)
Chilli Powder – 2 Tablespoons
Jeera Powder – 2 Tablespoons
Coriander Powder – 2 Tablespoons
Pepper – 2 Tablespoons
Garam Masala – 2 Tablespoons
Salt – 2 Teaspoons
Oil – 2 Teaspoons

Crushed Nachos
Chopped Avocados
Grated/Sliced cheese


  1. Mexican Rice: In a deep pan, add oil. Once the oil is heated, add the salsa, the powders and mix it well. Next add the soaked rice and let the rice toast well with the salsa.
  2. Once the rice has slightly toasted add the beans. Mix the beans well so that the salsa has evenly spread to the beans.
  3. Add the chicken broth and let it simmer till the rice is fully cooked.
  4. While the rice is cooking, add chilli, jeera, coriander, garam masala and pepper powder to the chicken breasts and cook it on a pan with oil. Flip it when one side is nicely cooked.
  5. Once the chicken is cooked, take it off heat and let it rest while the Mexican rice is cooked well.
  6. Make sure you either slice or cube the chicken breasts once cooked.
  7. Take a bowl, add the cooked Mexican Rice, Add the chicken breasts beside it,some crumbled nachos, cheese and avocado.
  8. You can store this and have it any time of day. One bowl is filling enough,

I hope you guys liked this recipe!
Stay tuned for more.


Mexican cuisine has to start with one of the best dishes that ever exists. YES, TACOS.
I’ve always had a liking towards soft shell tacos over hard shell tacos.

This recipe is super easy if you just follow the recipe diligently. Top it with seasoning of your choice and make sure you eat it hot!

Yields: 6 Tacos
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 Hour

All purpose flour – 2 Cups
Baking powder – 1 Teaspoon
Water – 3/4 Cup
Butter – 1/3 Cup
Salt – 1/2 Teaspoon

Spicy chicken:
Chicken Breasts – 2 (Chopped into cubes)
Chilli Powder – 1 Tablespoon
Jeera Powder – 1 Tablespoon
Coriander Powder – 1 Tablespoon
Pepper – 1 Tablespoon
Garam Masala – 1 Tablespoon
Salt – 1 Teaspoon
Oil – 2 Teaspoon

Tomato – 1 (Cubed)
Onion – 1 (Finely chopped)
Lemon Juice – 1 Tablespoon
Garlic – 4 cloves (finely chopped)
Avocado – 1 (Sliced/Chopped)
Green chilli or Jalapenos – 3 (Chopped)
Salt and Pepper – As required


  1. First make the tortilla: In a bowl add flour, salt and baking powder and mix it with a fork. Then add the butter and water and form it into a dough. Knead it well till it is soft. It should not be sticky. If sticky add a little flour.
  2. Once the dough is kneaded cut them into 6 balls and roll them into a circle the size of your palm/ the size of a taco.
  3. Heat a pan and once it’s moderately hot keep the tortilla on it (Without any oil) and flip it when it cooks and has some brown spots. Don’t let it cook for too long or else it’ll end up being really hard.
  4. Keep the cooked tortilla’s wrapped in a cloth so that it remains soft.
  5. Next we’ll make the Chicken. In a bowl, add all the chicken pieces and all the powders and mix properly. Take a fork and make holes in all the cubes.
  6. Heat a pan or a skillet. Add oil and once the oil is heated add the chicken cubes. Cook it for 15 Minutes while occasionally flipping them. Take them off heat once cooked. You can garnish is with any herbs as per taste.
  7. Salsa: Chop all the vegetables as mentioned. Add them in a bowl and add lemon juice, salt and pepper and mix it well. Add the sliced avocado and give a little mix.
  8. Assembly: Take a taco tortilla, add some cubes of chicken. Next, add the salsa and garnish is with a little lime and cilantro.
  9. Make sure you have these soft shell tacos while they are warm.

I hope you guys liked this recipe!
Stay tuned for more.


Homemade potstickers are the easiest appetizers that will come out of your kitchen. It has a similarity with other dishes like momos and dimsum but the only difference is the method of cooking.

Yields : 30 Potstickers Preparation time: 30 Minutes Cooking time: 15 Minutes Total time: 45 Minutes

Ingredients for Potstickers:

Chicken breast – 2 (minced) 
Green cabbage – 1/2
Onions – 2 (large, finely chopped)
Green chilies – 4 (finely chopped)
Garlic cloves  – 5 (finely chopped)
Salt – 1/2 Tablespoon
Pepper – 1/2 Tablespoon
Sesame oil – 1/2 Tablespoon
Vinegar – 1/2 Tablespoon
Soy Sauce – 1/2 Tablespoon

Potsticker wrappers:
Flour – 3 cups
Water – 1 cup (cold)
Salt – 1/2 Teaspoon
Cooking oil – 2 Tablespoon
Parchment paper Chicken broth – 1 cup

Homemade Sauce:
Dried red chillies – 5
Tomatoes – 3
Garlic cloves – 4
Onion – 1 (chopped)
Ginger – 1 Teaspoon
Warm water
Soy sauce – 1 Teaspoon
Vegetable oil – 2 Teaspoon


1. First we’ll make the potsticker wrappers.
Add the flour and salt in a bowl and mix it with a fork. Next add the oil and water and form it into a nice and soft dough. Knead it till the dough is formed. Keep it aside to rest for a while.
2. Next we will start making the filling for the Potstickers. Mince the chicken breasts. Keep it aside in a large bowl.
3. Put the cabbage in a mixer and make sure it is grinded into smaller pieces. (You could also finely chop it). Put all the cabbage into a sieve and sprinkle a pinch of salt on it. This removes all the excess water from the cabbage. Make sure you keep the cabbage for 5 minutes in the sieve before pressing it with a spoon to take out the water.
4. Add chopped garlic, onions and green chilli in the bowl with the chicken. Add the cabbage into the same bowl.
5. Next, add salt, pepper, vinegar, sesame oil and soy sauce in the bowl and mix all the ingredients of the filling thoroughly. Keep it to chill for a while.
6. Take the potsticker wrappers dough. Make it into 30 balls. Roll them into flat circular wrappers and keep it on the parchment paper until filling it and cooking it.
7. Take a 1/4 teaspoon of the filling, place it on the wrapper and shape it. You can fold the wrapper into a semi circle with the filling it and use a fork to seal the Potsticker.
8. In a pan, heat oil and then add a few Potstickers in it once the oil is hot. Add a spoon or two of the chicken broth before covering the pan.
9. Cook the Potstickers until brown on both sides.
10. While the Potstickers are cooking we’ll be making the sauce.
11. Soak the red chillies in hot water while chopping all the vegetables.
12. Make a plus sign on the tomatoes (this will make it easier to peel the cooked tomatoes.
13. Heat water in a pot and add the tomatoes and chillies and cover it till the water boils.
14. Take out the tomatoes and chillies once boiled and peel off and chop the tomatoe
15. Heat oil in a pan, add the onions, garlic and ginger. Let the raw smell go before adding the chopped tomatoes and the chillies. Cook for 2 minutes.
16. Next, add soy sauce and salt and stir for a minute before taking it off heat.
17. Let it cool before grinding it into a sauce.
18. Enjoy while the Potstickers are hot!

Hope you liked this recipe. Stay tuned to know more!


This is one of those dishes you must try from this cuisine. This can be a perfect little snack or even a main dish and can be paired with anything, absolutely everything you want.

Yields : 15 Bao
Preparation time : 2 Hours
Cooking time : 20 Minutes
Total time : 2 Hours 20 Minutes

MAKES 15 BAO (Leftovers can be refrigerated)
All purpose Flour – 2 1/2 cups, more for kneading
Instant Yeast – 2 1/4 Teaspoon
Granulated sugar – 1 Teaspoon
Salt – 1 Teaspoon
Water (Room temperature) – 1 cup
Sesame Oil – 2 Tablespoon , more for the bowl
Baking powder – 1 Teaspoon

Chicken – 2 breast pieces, cut into strips 3 inch
Breadcrumbs – 2 cups
Eggs (Whisked) – 3
Plain flour – 1 cup
Vegtable oil – deep frying

For the sauce:
Chilli sauce – 1/4 cup, depends on how spicy you want it
Soy sauce – 2 Tablespoon
Honey – 1 Teaspoon
Vinegar – 2 Teaspoon
Ginger – 1/2 inch , grated
Garlic – 3 cloves, finely chopped
Sesame seeds – 1 Tablespoon


  1. Take a large bowl, add all the dry ingredients for the bao, i.e Flour, Instant yeast, sugar, salt and baking powder and mix. Once mixed, add water and oil and bring in the flour to the middle and keep kneading. Knead the dough for at least 10 minutes. The dough will be soft but not watery.
  2. Add oil in the bowl and then keep the dough and cover the bowl for 2 hours maximum or until the dough doubles its size.
  3. Meanwhile, Cut the chicken into long strips – 3 inch long.
  4. In three different bowls, Keep the flour, whisked eggs and Bread crumbs simultaneously.
  5. Heat oil enough for deep frying. Take one chicken strip, cover it with flour, then dip it in the egg and finally cover it with breadcrumbs before frying it in the oil.
  6. Repeat with all the chicken, and take it out of the oil when the chicken strips are brown from the out and cooked from within.
  7. Keep the cooked chicken on tissues to drain the excess oil.
  8. In a pan, add all the sauce ingredients , chilli sauce, soy sauce, vinegar, honey , ginger and garlic and mix it on low heat till it thickens slightly. (Donot let it boil)
  9. Add the fried chicken strips and toss it in the sauce.
  10. Once tossed, remove heat and add sesame seeds on top.
  11. Making of the bao: Once the dough has risen to twice it’s size, lay it on the counter and knead it for a minute.
  12. Cut it into equal 15 balls. Shape them into balls.
  13. Shaping: Take one ball, press it on the counter, roll it into an oval, on the top, brush with sesame oil before folding into an half (The shape of a bao). Keep them on parchment paper and keep it for rest for another 15 minutes. Do the same for all the other balls.
  14. Steam the baos along with the parchment paper (So that they don’t stick to the steamer) for 5-6 minutes or until then fluff up and are cooked.
  15. Once the baos are cooked, open them slightly, add the spicy chicken in it and garnish with spring onions, coriander or pickels. Anything of your choice.
  16. Eat when it’s hot!

I hope you guys enjoyed this recipe!
Stay tuned for more.


LO MEIN is a noodle dish. It’s super easy that you will forget about any takeout chinese noodles. Super quick and gives an authentic chinese flavour. You can substitute the Prawns with any other meat and I’m sure it will be a hit.

Yields : 5
Preparation time : 20 Minutes (Excluding time for marination)
Cooking time : 15 Minutes
Total time : 35 Minutes

Ingredients :
Wheat noodles – 1 1/2 Packets
Carrot – 1 (small), cut into 2 inch sticks
Green Capsicum – 1, Sliced
Red Capsicum – 1, Sliced
Green chillis – 5, Sliced
Green Onions (Spring Onions) – 5, cut into 2 inches lenghtwise
Garlic – 5 Cloves finely chopped
Green Onion (Bulbs) – 5, Sliced into rings

Prawns marinade :
King Prawns – 20, cleaned
Soy sauce – 2 Tablespoon
Sugar (brown or white) – 1/2 Teaspoon
Cornflour – 1/2 Teaspoon
Lo Mein Sauce :
Soy Sauce – 3 Tablespoon
Chilli sauce – 1 Tablespoon
Habanero Sauce – 1 Tablespoon
Sesame oil – 1 Tablespoon


  1. Marinade the prawns before you start cooking the noodles. In a bowl add, soy sauce, sugar and cornflour. Mix it all together with the prawns . Keep it to chill in the fridge till you start cooking.
  2. Mix all the ingredients of the Lo mein sauce in a bowl and keep it ready.
  3. Next, Cook the wheat noodles as per the instructions on the packet. Once cooked, drain the water and spread some oil in it to prevent the cooked noodles from sticking to each other. Set aside.
  4. Take a wok or a large pot. Add oil and get ready to cook the vegetables.
  5. We will be cooking the vegetables that take alot of time to cook first. When the wok is hot, add the bulbs and carrots and keep tossing it in the wok. Toss them for a few seconds.
  6. Next, add the green and red capsicum and toss them in the wok with the other vegetables for a few seconds. Take them out of the wok and keep them aside.
  7. In the same wok, add some oil and add the marinated prawns. Cook the prawns till each side turns brown and is cooked through. Take them out of the wok.
  8. In the same oil, add the garlic and when it becomes fragrant add the prawns back.
  9. When the prawns are thoroughly mixed with the garlic, add the cooked noodles and the lo mein sauce. Give it a good mix till the sauce is mixed with every noodle.
  10. Add the cooked veggies into the noodles as well and toss it nicely.
  11. Turn off the heat and add the soft vegetables like the green onions.
  12. The remaining heat will cook the green onions.
  13. Serve hot.

I hope you liked this recipe.
Stay tuned for me.


Chinese Cuisine itself has a lot of cuisines in it. This week I bring you all a few easy recipes which can be easily made in your kitchen and which will give you the authentic takeout experience.

Kung Pao Chicken is this mildly spicy chicken dish which can be either paired with rice or noodles.

Yields: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Oil – 2 Tablespoon
Chicken – 3 breast (cut into cubes)
Dried red chilli – 12
Ginger – 1 Tablespoon (finely chopped)
Garlic – 5 cloves
Peppercorns – 1 Tablespoon
Chicken stock – 1 cube + 1/2 cup water
Soy sauce – 2 Tablespoon
Sugar – 1 teaspoon
Vinegar- 2 tablespoon
Corn flour – 1 Tablespoon
Green onions (spring onions)  – 4 (chopped)
Peanuts – 2 Tablespoon
Sesame oil – 1 Tablespoon
Salt – as per requirement

1. Heat a cooking pot with vegetable oil. Add the chicken in it and let it cook till it turns golden brown.
2. Next add the dried chilli, ginger, garlic, peppercorns and stir till you can smell the fragrance.
3. Make a mixture of chicken stock, soy sauce , sugar, vinegar and flour in a bowl and pour it in the pot.
4. Keep it on high heat till the mixture thickens.
5. Turn off the heat and put the green onions  peanuts and sesame oil on top and mix.
6. Serve it with either rice or noodles.

Hope you liked this recipe.
Stay tuned for more!


Mashed potato with pepper sauce is the best combination for your sunday brunch. Pair it up with a meaty side and it tastes like comfort!

Yields : 4
Preparation time : 10 Minutes
Cook time : 20 Minutes
Total time : 30 Minutes

Potato – 4 (Large, peeled)
Heavy Cream – 1/2 Cup
Milk – 1/2 Cup
Garlic – 3 Cloves
Salt – 1 Tablespoon
Butter – 2 Tablespoon
Onion – 1 (Large, finely chopped)
Vegetable stock – 1 block + 1 cup water / 1 cup of vegetable stock
Pepper – 3 Tablespoon (Add more as per taste)
Soy sauce – 1 Tablesauce
Salt – 1 Tablespoon
Flour + Water (slurry) – 1 tablespoon flour + 1 cup water

1. For the mashed potato – Peel the potatoes. Boil the potatoes for 15 minutes on medium high heat.
2. In a pan, add the milk, heavy cream and garlic and let it boil. Once boiled, remove it from heat and strain the mixture.
3. Once the potatoes are boiled, strain the water and let the potatoes cool.
4. Mash the cooled potatoes. Make sure there are no lumps.
5. Add the milk mixture in three parts into the mashed potatoes and keep folding in till the potatoes are smooth and creamy.
6. Season with salt.
7. Garnish with pepper or mixed herbs.

  1. For the Pepper sauce – In a pan add the butter on a medium low heat.
  2. Next, add the finely chopped onions and cook till it’s golden brown.
  3. Pour in the vegetable stock ( mix the vege block with water and then pour it in with the onions.) Increase the heat to a medium high.
  4. Once the stock boils, lower the heat and add pepper and soy sauce.
  5. Let the mixture boil and then add the slurry.
  6. Once the Pepper sauce starts thickening, add salt.

I hope you like this recipe!
Stay tuned for more.