Indian Style Chilli Chicken Fry

Ok so i have been away.. for a long time.

I’ve been incredibly busy.. too much to mention

But I’m back and sharing a recipe I just perfected after soo many attempts.

Funnily enough this is quite a simple recipe.. and that is why I never got it right the first few times I tried to replicate it. I have a tendency to ” overthink” everything and anything I do.. so i am working on that!!

Anyway, enjoy the recipe and dont forget to subscribe and comment!!

You will need:

1.1 kg chicken maryland pieces chopped (thats how much the butcher gave me today :p )

0.5- 0.75 tablespoon salt (to taste)

1- 1.5 Tablespoon KASHMIRI chilli powder (this is a variety that is vibrant red and less hot.. use the regular stuff and you will suffer!)

1 Tablespoon  each cumin powder, corriander powder and garam masala powder.

1-2 Tablespoons of oil.

one clove garlic- minced

same amount of ginger as garlic- minced

(you can use less of the spices above for milder flavour)


To make:

Mix everything together and allow to marinate for at least an hour. Cut some slits into the chicken to help the flavour penetrate.

Heat you oven to max setting and allow to heat up. Place chicken on lined baking trays, making sure not to overcrowd you tray.

Bake on very high heat until crispy on the outside and cooked through. If you find it starts to burn, lower the heat.

You can also deep fry (which is traditional, but I dont like to)


Garnish with fresh corrainder and onion slices.


Vote for the stash!

Hi everyone,

Just thought I would ask you for a favour and vote for my blog for the top 10 Halal Blogs 2012.

I know my blog isnt as good as others in the running, but it would be nice to see some appreciation in the vote counts 🙂 Who knows, maybe next year I would top the list.

I am currently with 1 vote (you can guess who is responsible for that)


Eid Sweets Special!

The Holy month of Ramadan is almost over, and it is time for muslims to celebrate.

Around a week before Eid, my mum, aunts andgrandmother would bake huge amounts of traditional sweets, and share a box amongst each other.

I was sadly never taught how to make these, and after coming to Australia this tradition started to die in our family.

A few years back I decided to make a few differernt varities with the advic of my mum, a few hand written recipes from my aunt and some help from google…

I recorded these recipes and the biscuits/sweets were an absolute hit!

Watch this space for the Eid Sweets Edition from myecipestash!

Basic Pumpkin Soup

You will need:

approx 3 cups chopped Jap pumpkin

One large onion-  diced

3 celery stalks – diced

2 large cloves of garlic – minced

approx 2 cups of water

1/2 tablespoon dry oregan0 (optional- more or less to taste)

salt and pepper to taste

To make:

Saute onions and celery in some oil on medium heat for a few minutes until soft. Add pumpkin and garlic and fry of, stirring regularly or a couple of minutes Add enough water to cover the contents of the pot. Cover and cook on a gentle simmer until everything is soft and easily mashed. Add seasoning and oregano while cooking. Add  more water while cooking if necessary.

You can mash while it is cooking or puree at the end for a smoother finish.

Serve by adding some cream and with some garlic or cheese bread.

Special Chicken and Veg Fried Noodles

This recipe is will not dissapoint. Easy, quick and delicious!

You will need:

One chicken breast, skin removed and cut into small cubes

Half a medium carrot (juliened)

Cup of cabbage- chopped

3 large spring onions, chopped into half cm rounds. Keep greens and whites seperate

One medium onion, sliced.

2 Tablespoons kecap manis (more or less to taste)

Few tablespoons of oil

salt and pepper to taste.

2 eggs (optional)

egg or any noodles of your choice (cooked and strained)
To make:

Stir fry chicken pieces in oil until they start to pick up some colour.

Add onions and stir fry some more until the onions become slightly brown.

Add your carrots and stir-fry for a couple of minutes (depending on how crunchy you want them). I also added some chopped green beans. Add a touch of water if your pan is getting too hot to avoid burning, but maintain a high heat at all times to get a nice flavour/end result.

Season with salt and pepper.

Push the mix to the side of the pan and crack in two eggs. Scramble and cook well. Break up the eggs into small pieces with a wooden spoon and mix in with the rest of the ingredients in the pan.

Add white part of the spring onions and cabbage and stir fry for a  minute or so. Add your sauce and noodles.

Mix together well on the heat until well combined and sizzling. Check for seasoning. You may also add a touch of chilli powder for some heat. Stir in green parts of spring onions at the end.


The dough series: Episode One

I am quite obssessed with doughs. I like researching different ways of making doughs but havent done so in a very long time.

Yesterday I was inspired..  today was warm, so baking it was.

Now there are many different types, pizza dough, pastry dough etc. Today I made a slightly sweeter form of all-purpose dough, which can be used for mini pies, pizzas etc. The sweeter doughs are more common in the middle east.

For the dough you will need:

3 cups flour ( i dont like home brands for dough making as they do not give a smooth finish)

1.5 teaspoons instant yeast (check with your brand of yeast for measurement)

2 tablespoons sugar

1 teaspoon salt

1 teaspoon baking powder

3 large tablespoons of dry milk

1 cup warm water

1/4 cup oil


Place all ingredients (minus one cup of flour) in a mixing bowl or a food processor with the dough attachment. If kneading by hand you will need to combine all ingredients together, and gradually add the last cup of the flour until well combined. Knead well (very important step).

If you are using a food processor, it will do the hard work for you. Mix in the food processor, adding more flour a bit at a time (1/4 cup at a time), until well combined.

Now, sprinkle a clean surface with a little bit of flour, knead the dough gently to form a uniform ball, place in a bowl and cover well. Place in a warm place and allow to rise for about 1-1.5 hrs depending on how warm the area is. The key is for it to double in size but not over-rise. Too much rising will make the dough taste yeasty.

This is the time to prep your fillings. Today i did one with egg and sucuk (turkish sausage) and the other with chicken, veg and cheese.

Once risen, scoop out and knock out the air from the dough. Form into a ball, then divide into as many pieces as you want. The shape of the end product is up to you, but remember it will rise again so dont make it too thick.

Once filled allow to rise once more for about 5-15 mins and then bake in a preheated 200-250 deg C oven until golden.

Here we go again..

I have to admit this isnt my first ever food blog.. I either get too lazy or too busy to update my recipes.. OR i lose my camera so I dont have any pics of the end result.

This time I am hoping it will be different. I really enjoy cooking and documenting my recipes. My family and friends all enjoy eating  my food.. but most importantly I love it too 😀

A bit about me:

I am a twenty something (ok maybe a bit more than something) year old optometrist with a passion for food, recently married to a wonderful man : )

I started cooking when I was around 13. My signature dish used to be a mean home made pizza : )

My interest in cooking though really came about when i was in my mid-teens when i was becoming more health concious. I had to think of creative ways of making healthy food taste delicious.

My uni days were also filled with midnight trips to the kitchen, whipping up awesome meals to keep me going. Then after that it sort of became my job to cook for everyone else at home..

To me knowing how to cook is a survival thing. Why spend so much on food at a restaurant when I can make it at home? I usually go to different places to try new food.. crack their code if you will.. then replicate it at home : D

I hope I can inspire others to cook (especially my husband).. I will have easy step by step instructions for you to try and enjoy my meals. (You listening??)

Also my food philosphy is if it aint good for you.. leave it out (mostly). You will notice many of my recipes are lower in fat than usual. If isnt essential for taste, or I cant afford to burn it off at the gym.. I aint eating it… BUT it still tastes gooood 😉