POV: Eating Good

POV: Eating Good For slow days and warm meals…cozy cooking

03/05/2026

golden fried prawns 🍤
crispy, light, and the kind of snack that feels instantly worth it

✨ serves 2–3

ingredients

prawns (cleaned & deveined)
cornflour (divided into 2 bowls)
soda water
salt & black pepper
oil (for frying)

method
set up two bowls — one with dry cornflour, the other with cornflour + soda water, salt, and pepper (a light batter)

keep two hands separate for coating

coat prawns in dry cornflour first → then dip into the wet batter

heat oil well, then fry prawns one by one till golden and crispy

serve hot with sweet chilli sauce (or any dip you like)

crispy outside, juicy inside — and done in minutes

save this easy fried prawns recipe for your next snack 🍤

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30/04/2026

POV: some days call for something soft and simple

japanese egg sando 🥚🍞
creamy, light, and one of the easiest comfort food recipes you’ll keep coming back to

✨ serves 2–3

**ingredients**

* 6 eggs (boiled)
* 2 tbsp japanese mayo
* 1–2 tbsp regular mayo (for extra creaminess)
*(or greek yogurt for a high protein option)*
* salt & black pepper to taste
* 2–3 tbsp spring onions (chopped)
* soft bread slices

—

**method**
boil eggs, transfer to cold water, then peel

separate yolks and whites

mash the yolks with japanese mayo till smooth and creamy

finely chop the egg whites and add them in

add regular mayo (or greek yogurt), salt, and black pepper

mix everything gently till soft and spreadable

finish with chopped spring onions

spread generously between soft bread, slice, and serve

—

soft, creamy, and perfect for a quick breakfast or light meal

save this japanese egg sandwich recipe for your next easy meal 🥪



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25/04/2026

POV: some days call for something quick and really good

Kung Pao Chicken (serves 3–4)
spicy, peppery, and perfectly saucy — an easy stir fry you’ll keep coming back to

**ingredients**

* 500g boneless chicken (cut into bite-sized pieces)
* 1 tsp black pepper
* 1 tbsp soy sauce
* 1 tbsp vinegar
* ½ tsp MSG (optional)
* 1 tbsp oil
* 2 tbsp cornflour

**stir fry**

* 2 tbsp oil (for frying + tossing)
* 1 tbsp ginger (chopped)
* 1 tbsp garlic (chopped)
* 7–8 dried red chillies
* 1 tsp crushed black peppercorns
* 3–4 spring onions (chopped)
* 1 tbsp soy sauce
* 1 tbsp brown sugar
* ½ cup water
* ¼ cup roasted peanuts

---

**method**
marinate chicken with black pepper, soy sauce, vinegar, MSG, and oil. let it rest for 10–15 mins

add cornflour and mix well. rest again for 5–10 mins so it absorbs moisture

deep fry chicken till golden and crisp → set aside

in a pan, heat oil. add ginger first, then garlic → sauté till fragrant

add dried red chillies and crushed peppercorns

add spring onions, soy sauce, and brown sugar → mix well

add water to bring the sauce together

add fried chicken and toss on high heat till the sauce thickens and coats everything

finish with roasted peanuts and fresh spring onions

---

spicy, glossy, and comes together so quickly

save this kung pao chicken recipe for your next quick meal 🍜

17/04/2026

Ingredients:

1 kg chicken (bone-in is great for curries since it will release its juices and make it yummier 😊)
3 onions, finely sliced
Cardamom 5-6 pieces
Cloves 4-5 pieces
1.5 tbsp ginger garlic paste
2 tsp turmeric
2 tsp kashmiri red chilli powder
2 tsp red chilli powder (you can add a tsp more if you want it spicier)
2 tbsp sugar (you can adjust this if you prefer it to be less sweet and more spicy)
1 tsp coriander powder
1 tsp cumin powder
½ tsp shahi garam masala
2 tbsp oyster sauce
2 tbsp tomato sauce (the sweet n spicy kind)
4 tbsp ghee
Kasuri methi (optional but recommended)
Mustard oil / regular oil

Method:

Start by marinating the chicken with 1 tsp turmeric, red chilli powder, salt and mustard oil. Set it aside for 2 hours.

Heat up the oil in a pan and add the whole spices along with the onion. After 2 minutes add sugar and pinch of salt to caramelize the onions, this will make the gravy base taste richer. Fry the onions till golden brown.

Add the ginger garlic paste and cook until the raw smell disappears.

Add the spices and a fry it with the onions and the ginger garlic paste (ensure the spices do not get burn). You can add 2 tbsp water to ensure the spices do not stick to the pan.

Add the marinated chicken and by now the heat should be on medium. At this stage we have to resort to browning the chicken. We do not want to add any water, the chicken will release all its juices and cook in it.

Add the oyster sauce and tomato sauce once the juices have been released and keep on cooking.

You will have to keep on adding 1 tbsp of ghee after every 5-6 minutes and keep on browning the chicken. This will help in achieving a deep, caramelized and rich flavour.

Before you take it off the heat ensure to dry roast some kasuri methi and sprinkle on top and you will have a delicious chicken curry that you should definitely make this weekend!

15/04/2026

Poila Boishakh special 🪔✨
Bringing home the rich flavors of Bengal with my homemade Doi Katla 🐟❤️
Creamy, aromatic, and full of festive love — just how নববর্ষ should taste!

Shubho Noboborsho to everyone! 🌸🥭


Recipe:

Gravy base:

* 3 medium onion made into a fine paste
* 1 tbsp ginger-garlic paste
* 10-12 cashew paste
* 2 tbsp poppy seeds
* 1 tbsp saunf

Whole spices:
* 2 bay leaves
* 5-6 cardamom seeds
* 4-5 cloves

Method:

1. Marinate the fish for half an hour with salt, turmeric and any kind of vegetable oil.
2. Fry the fish until golden brown
3. Start the gravy by heating up the vegetable oil and whole spices.
4. Fry the onion paste and cook until golden brown and till the oil separates.
5. Add the ginger-garlic paste, jeera powder and dhania powder along with salt and sugar as per taste. Fry for 2-3 minutes or until the raw smell disappears.
6. Add the cashew, saunf and poppy seed paste. Fry for 1 minute then lower the flame and add the yogurt paste.
7. Add 1.5 cups of water and let it come to a boil. Add the fried fish and let the curry simmer over the flame for 2-3 minutes or until it thickens up.
8. Add salt and sugar if required and enjoy with a hot serving of rice 🍚

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