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On a Food Trail

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On a Food Trail

Kontaktinformationen, Karte und Wegbeschreibungen, Kontaktformulare, Öffnungszeiten, Dienstleistungen, Bewertungen, Fotos, Videos und Ankündigungen von On a Food Trail, Küche/Kochen, Hannover.
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🌸I make quick and easy recipes (Indian & Continental)
🌸Typically few - ingredient recipes
🌸Pairing flavours, creating memories
🌸Bringing the joy of food to your feed

This page is dedicated to my teenage twins.♥️

21/10/2026

Happy Wednesday✨

20/10/2026

Cozying up to a table filled with warm textures, and fall flavours.🍁

14/10/2026

One-pan Salmon Fried Rice

A flavourful fried rice made with pan-seared salmon, fluffy rice, colourful vegetables, eggs and a delicious blend of Asian sauces. It is a satisfying one-pan meal with a lovely balance of savoury, spicy and slightly sweet flavours.

Serves : 2-3

➡️Ingredients :

* 225 g salmon fillet
* ¼ tsp salt
* ¼ tsp black pepper
* 2 tbsp olive oil
* 1 green chilli, finely minced (optional)
* 1 tbsp minced garlic
* ⅓ cup diced white onion
* ⅓ cup sliced spring onions
* ⅓ cup chopped bell pepper
* 2 eggs
* 3 cups cooked rice, preferably a day old and refrigerated
* 1 tbsp light soy sauce
* 1 tbsp dark soy sauce
* 1 tbsp oyster sauce
* 1 tbsp green chilli sauce
* 1 tbsp tomato sauce or sugar
* 1 tsp white pepper powder
* ½ tsp Ajinomoto (optional)

For garnish

* Finely chopped spring onions
* A few fresh basil leaves (optional)

➡️Method :

1. Season the salmon with salt and black pepper. Heat the olive oil in a pan over medium-high heat. Place the salmon skin-side down and sear for 2 minutes, then flip and cook for another 2 minutes. Alternatively, you can remove the skin first, and then cook.
2. Reduce the heat to low. Remove the crispy skin, if desired, and flake the salmon into bite-sized pieces. Fry until it begins to brown. Add the green chilli, garlic, white onion, spring onions and bell pepper. Stir-fry for about a minute on high heat.
3. Push the salmon and vegetables to one side of the pan. Crack in the eggs and scramble until just cooked.
4. Add the cooked rice, light soy sauce, dark soy sauce, oyster sauce, green chilli sauce and tomato sauce or sugar. Increase the heat to high and toss everything together for 2 minutes, ensuring the rice is evenly coated with the sauces.
5. Sprinkle in the white pepper powder and Ajinomoto, if using. Toss well to combine.
6. Garnish with chopped spring onions and fresh basil, if desired. Serve hot. Delicious!❤️

11/10/2026

My Grandmother’s Lucknowi Yakhni Pulao
✅Recipe coming soon!

10/10/2026

Mung Dal Dumplings in Sugar Syrup

06/10/2026

Thai-style Pineapple Fried Rice (Khao Pad Sapparod)

This colourful Thai fried rice combines savoury, slightly sweet and nutty flavours with juicy pineapple, vegetables, egg and chicken. Traditionally served in a hollowed-out pineapple, it makes a beautiful centrepiece for a meal.

Serves : 2-3

➡️Ingredients :

* 3 cups cooked jasmine rice, preferably cold and refrigerated overnight
* 1½ cups fresh pineapple, cut into small chunks
* 200 g chicken breast or boneless chicken thigh, cut into small pieces
* 2 eggs
* ½ cup cashews, lightly roasted
* ½ cup carrots, finely diced
* ½ cup frozen peas
* 2 spring onions, finely sliced
* 2 cloves garlic, finely chopped
* 1 small onion, finely chopped
* 1-2 Thai red chillies, finely sliced, optional
* 2 tbsp neutral oil
* 1 tbsp Thai fish sauce
* 1 tbsp light soy sauce
* 1 tbsp oyster sauce
* 1 tsp curry powder
* ½ tsp white pepper
* ½ tsp sugar
* Salt, if needed
* Fresh coriander, to garnish

To serve :

* 1 whole pineapple, halved lengthwise
* Cucumber slices
* Lettuce or fresh coriander

➡️Method :

1. Prepare the pineapple : Cut the pineapple lengthwise and carefully scoop out the flesh, leaving a sturdy shell. Cut the flesh into small chunks and measure out 1½ cups for the fried rice.
2. Prepare the rice : Use completely cold, preferably day-old, jasmine rice. Break up any lumps with your fingers or a fork.
3. Cook the chicken : Heat 1 tbsp oil in a large wok or frying pan over medium-high heat. Add the chicken and stir-fry for 3-4 minutes, until cooked through. Remove and set aside.
4. Scramble the eggs : Add a little more oil to the wok. Crack in the eggs and stir gently until just set. Push them to one side of the wok.
5. Fry the aromatics : Add the remaining oil, followed by the garlic, onion and chilli. Stir-fry for about 30 seconds until fragrant.
6. Add the vegetables : Add the carrots and peas and stir-fry for 1-2 minutes, keeping them slightly crisp.
7. Add the rice : Increase the heat and add the cold rice. Toss and stir-fry for 2-3 minutes, breaking up any remaining lumps.
8. Season : Add the fish sauce, light soy sauce, oyster sauce, curry powder, white pepper and sugar. Toss well so that the rice is evenly seasoned.
9. Add the chicken and pineapple : Return the cooked chicken to the wok and add the pineapple chunks. Stir-fry for another 1-2 minutes, keeping the pineapple slightly firm and juicy.
10. Finish : Fold in the roasted cashews and most of the spring onions. Taste and adjust the seasoning if needed.
11. Serve : Spoon the fried rice into the hollowed-out pineapple. Garnish with the remaining spring onions and fresh coriander. Serve immediately with cucumber slices and lettuce.

04/10/2026

Khanom Jeen Nam Ya, a traditional Thai dish featuring soft fermented rice noodles served with a rich, aromatic crab curry sauce, hard-boiled eggs, and fresh raw or pickled vegetables. Delicious!❤️

29/09/2026

Nankhatai is a traditional Indian shortbread biscuit, known for its delicate, crumbly texture and rich, flavour. Made with flour, sugar and ghee, it is often flavoured with cardamom and topped with nuts. Popular across India, Nankhatai is especially enjoyed with a cup of tea.

The recipe yields 24 - 28 Nankhatai biscuits.

26/09/2026

Niramish Ghughni
(No-Onion, No-Garlic Bengali-style Yellow Peas Curry)

Serves : 4-5
Cuisine : Indian

➡️Ingredients :

✅For boiling the peas :

* Dried yellow peas – 250 g
* Salt – to taste
* Turmeric powder – 1 tsp
* Water – as required

✅For the dry spice powder :

* Fennel seeds – 1 tsp
* Cumin seeds – 1 tsp
* Coriander seeds – 1 tsp
* Dry red chillies – 3
* Bay leaves – 3
* Green cardamom – 2
* Cinnamon stick – 1

✅For the wet spice paste :

* Ginger – 1-inch piece
* Tomato – 1 medium
* Green chillies – 2

✅For frying :

* Potatoes – 2 medium, cubed
* Coconut bits – 1 tbsp
* Oil – as required

✅For tempering :

* Oil – 2 tbsp
* Bay leaf – 1
* Dry red chilli – 1
* Cumin seeds – 1 tsp

✅Additional spices :

* Turmeric powder – 1 tsp
* Kashmiri red chilli powder – 2 tsp
* Asafoetida (hing) – ¼ tsp
* Sugar – 2 tsp, or to taste
* Salt – to taste
* Shahi garam masala – ¼ tsp
* Ghee – 1 tsp

➡️Method :

1. Cook the peas : Soak the yellow peas for 6 - 8 hours or overnight. Drain the water and add the peas to a pressure cooker along with salt, 1 tsp turmeric powder and water (water level should be about 1-inch over the peas). Let the water come to a rolling boil, then close the lid of the cooker and pressure cook for about 9-10 minutes, until tender but not mushy. Allow the pressure to release naturally. Reserve some of the cooking liquid.

📌Note : If you don’t have time in hand, soak dried yellow peas in hot water for 1 hour and pressure cook for about 12 minutes.

2. Prepare the spice powder : Dry roast the fennel, cumin, coriander, dry red chillies, bay leaves, cardamom and cinnamon until aromatic. Cool and grind to a fine powder.

3. Prepare the paste : Grind the ginger, tomato and green chillies into a smooth paste.

4. Fry the potatoes and coconut : Heat oil and fry the cubed potatoes until golden and cooked. Remove and set aside. Fry the coconut bits until lightly golden and set aside.

5. Make the tempering : Heat 2 tbsp oil in a heavy pan. Add the bay leaf, dry red chilli and cumin seeds. Let them splutter gently.

6. Cook the wet spices : Add the ginger-tomato-chilli paste and cook over medium heat until the raw smell disappears and the mixture thickens.

7. Add the powdered spices : Lower the heat and add turmeric, Kashmiri red chilli powder, hing and 2 teaspoons of the prepared roasted spice powder. Sprinkle in a little water if necessary and cook until the spices are well combined and the oil begins to separate.

8. Add the peas : Add the boiled yellow peas along with some of their cooking liquid. Mix well and bring to a gentle simmer.

9. Add the potatoes and coconut bits : Stir in the fried potatoes and coconut bits. Add sugar and salt to taste. Simmer for 8–10 minutes, allowing the peas to absorb the flavours. Add a little more water if you prefer a thinner gravy.

10. Finish : Add 1 tsp of the prepared dry spice, shahi garam masala and 1 tsp ghee. Give everything a gentle stir and simmer for another minute. Turn off the heat and let the ghughni rest for 5 minutes before serving.

11. Serving suggestion : Serve hot with luchi, puri, roti or jeera rice.

25/09/2026

Ham, Egg & Two-Cheese Club Sandwiches with Fries & Green Dip

A hearty, café-style club sandwich layered with ham, fried egg, Cheddar and Gouda, with crisp cucumber and toasted wholemeal bread. Served with golden fries, fresh lettuce and a creamy green herb dip.

Serves : 2

➡️Ingredients :

✅For the club sandwiches

* 6 slices wholemeal or brown bread
* 4 slices cooked ham
* 2 eggs
* 2 slices Cheddar cheese
* 2 slices Gouda cheese
* ½ cucumber, thinly sliced
* 2 tbsp mayonnaise
* 1 tsp Dijon mustard
* 1 tbsp butter
* Salt and freshly ground black pepper

✅For serving

* 150-200 g lettuce leaves
* 300-350 g French fries
* Chilli flakes, optional

✅For the green dip

* ½ cup thick Greek yogurt
* ½ cup fresh coriander leaves
* ¼ cup fresh mint leaves
* 1 small green chilli, optional
* 1 small garlic clove
* 1 tbsp lemon juice
* ½ tsp roasted cumin powder
* Salt to taste
* 1-2 tbsp water, as needed

➡️Method :

1. Make the green dip: Blend the yogurt, coriander, mint, green chilli, garlic, lemon juice, cumin powder and salt until smooth. Add a little water if needed to make it creamy but thick. Set aside.
2. Prepare the eggs : Heat a little butter in a frying pan. Fry the eggs sunny-side up or over-easy, depending on preference. Season with salt and black pepper.
3. Toast the bread : Lightly butter all six slices of bread and toast them until golden and crisp.
4. Make the first layer : Spread a little mayonnaise and Dijon mustard on one slice of toast. Add lettuce, cucumber, 2 slices of ham and a slice of Gouda.
5. Add the second layer : Place another slice of toast on top. Add the fried egg and a slice of Cheddar. Season lightly with black pepper.
6. Finish the sandwich : Top with the third slice of toast. Press gently and secure the sandwich with a wooden skewer. Repeat with the remaining ingredients to make the second sandwich.
7. Cut and serve : Trim the edges if desired and cut each sandwich diagonally into two triangles.
8. Serve with fries : Arrange the club sandwiches on a large plate with hot French fries and a handful of fresh lettuce. Serve the creamy green dip on the side. Sprinkle it with a little chilli flakes and black sesame seeds, if you like. Delicious!❤️

Adresse

Hanover

Website

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