Pork Brownie: Soya sauce base

Where have you been Mr. Serendipity?…Is it that Mr. SWINE FLU had scared you to go on for a hideout in your shell?    

Hold on! Serendipity is no Mr, Tootsy-fruitsy candy floss…He was on a hunt for some bigger game for you’re belly. In fact he’s back, back after taming the SWINE. 


Good accompaniment for 2nhalfpegs session… 

How many people do it serve?

The below specification serves about three/four normal people    

HQ – Health Quotient:

–          Home made with minimal spice…by the way you don’t have a diet version of pork…


–          Come on! its properly cokked cooked…what more USP do you need?

What does it goes with?

–          Apart from alcohol session, maybe as one of the side dish for dinner, preferably rice.



1 KG Pork (Boneless is preffered), 2 green capsicum (you may have red or yellow pepper if you prefer), 1 Onion, 3 Green Chillies, two lemon, fresh ginger (a thumb size), 5 cloves of fresh garlic, soya sauce, 2 tablespoon of refined unsaturated oil (Preferably sunflower), salt and coriander powder.


  1. Wash the pork thoroughly and dice them in a thin rectangular slices.
  2. Cut the two lemon into two slice, remove the seeds and squeeze it on the pork, add a table spoon of salt and coriander and marinate it for about 15 minutes to half an hour.
  3. Put the pork in a pressure cooker, add half a glass of water, let it steam for about 8-10 whistles and put off the flame.
  4. Chop the ginger and garlic in thin slices, dice the onion in thin long slices and the capsicum in medium size blocks and the green chilles in two slices.
  5. Open the cooker, you will fined a hazelly colored cooked porked waded in a thick fatty gravy. Remove the pork in a separate plat and let it cool for a while.
  6. Flame up a skillet/frying pan with 2 tablespoon of oil.
  7. Add the chopped garlic and ginger and fry it till it becomes goldenish (about 2/3 minutes).
  8. Put the diced oninon and fry it for about five minutes in a simmering flame and then add the blocks of capsicum.
  9. Stir/toss fry the ingrdients for about another 5/7 minutes in a medium flame.
  10. Then, add the pork into the potion and let it simmer for another five minutes. You may add the gravy in the cooker as desired – You can make it dry, semi or gravy item as desired.
  11. Add two tablespoon of soya sauce to the potion and let it simmer for ab out 5 minutes. You may add more soya sauce as desired.
  12. You may add salt if needed and simmer for another 2/3 minutes.
  13. Now your brownie pork is ready for the munch.


  • A simple white chinese clay plate may be desired…Whatever!!! Who cares how its serve…right?

Its a good starter for 2nhalfpegs session… !!!   

Cheers and Bon Appetit!!! 


Tangy and Spicy mix (Tomatoes) DIP

It’s been quite a while I’ve updated this page.  

Is it because “serendipity” has walked away from me? 

YES, otherwise I would have already updated some new recipe.

And NO, because I didn’t have much opportunity to interact with serendipity off late…Apart from time, there were frequent dinner-outs so, I’ve lesser opportunity to dabble with my creative instincts and hence the fortuen of mistaken success… 

This time I’m sharing simple side dish or you may call DIPS or indigenously as CHUTNEYS… 

Also I would not call this serendipity, because these are inspired or influenced version… 

Inspired by Salsa Sauce and different nacho dips…


Goes along with…

Wafers (Chips + Nachos), saladas (Bland) and deep fired chicken…  

HQ – Health Quotient:

Purely herbal…minimal calories. 


Fresh and crispy 


Ingredients: 2 Red tomatoes, 2 green chilies, onions, fresh coriander leaves, salt and coriander powder and option of garlic or ginger 


  • Put the tomatoes in a pot with about a tea cup of plain water and start the flame.
  • Put the green chilies in about 5 minutes.
  • Add about one teaspoon of salt and one teaspoon of coriander leaves.
  • Lid the pot and let it simmer in a slow medium flame.
  • Slice the onions in fine pieces.
  • Chop the coriander leaves as finely as possible.
  • You may stop heating once the tomatoes shed its transparent cuticle from the red mass.
  • If you love ginger flavor, you may use in place of green chilies
  • If you love garlic flavor you may add a clove or two
  • If you want both ginger and garlic you can use both.
  • Once the entire ingredients are ready, smashed the cooked tomatoes, chilies, freshly chopped onion and ginger/garlic (as per your choice) until they turn into a thick viscous pulp.
  • You may add salt if you need it.
  • Sprinkle the freshly splintered coriander leaves and give a stir or two

 Your tangy and spicy mix is ready for consumption. You can serve it on a glass or white china bowl…_______________________________________________________________________________


Vasco Da Gama sails across the mighty blue sea to trade for spices!…When it comes to cooking, flavour is of paramount. Your’e taste buds get watery, your’e stomach years just at the aroma coming from the kitchen which you have just wlak passed…

I was doing my weekly grocey shopping in the newly opened MOORE in our neighbourhood. Since the neigbourhood was deprived of supermarket for so many years, this new place was teeming with delighted souls evry now and then. As one of them, I though I’ll try and check out what all, this new place has instor for me. While opening one of the big transparent fridge to check out the cold items, I’ve spotted some greyish green item which was alsmost dried, tightly squeezed into bunch which make it look like some fuit. I picked up and went through the price tag, and was surprie to see Lemon Grass written on it…I always assumed lemon grass would be some form of leveas rather then a corny weed like structure. I smell it and there was some peculiar flavour. It’s like you are not clear whether you like it at the instant but you are certain its different and is absorbing…I just got hold of one. Incidentally I bougth a KG of Godrej chicken as well. Reaching home while I was researching the content of my fridge to find some acompliments for the chicken, that’s when SERENDIPITY striked me…      



How many people do it serve?

The below specification serves about three/four people (normal)    

HQ – Health Quotient:

–          Low oil content


–          The flavour (lemon grass) is hevenly.

What does it goes with?

–          Rice and Noodles (Both fried or steam or boiled)

–          Some people love it with bread also (Indian and English)

–          It’s a good starter as well.



1 KG Chicken (Boneless or With Bones, with skin is preffered), Viniger, Soya Sauce, 2 tablespoon of refined unsaturated oil (Preferably sunflower), Salt, Coriander Powder, Fresh Ginger (a thumb size), 5 cloves of fresh garlic, 1 Onion, 2 Green Chillies, Lemon Grass (about 3 plant) and Fresh Coriander Leaves. If you want some vegetables, you may add any of the following :  capsicum (all types of color), baby corn, mushroom and spring onion


  1. Marinate the chicken with 3/4 tablepoon of viniger, a tablepoon of salt and coriander powder for about half an hour.
  2. Chopped the ginger and garlic in thin slices. Long and  slender slices will be preffered over blocks for ginger.
  3. You can either chop the onion in small blocks or in slices.
  4. Soked the lemon grass in water (Lemon grass which you get in the market are mainly dry ones so you should soften by soaking in water).
  5. Chop the green chillies or dice them into two halves.  
  6. Flame up a skillet with 2 tablespoon of refined unsaturated oil (Preferably Sunflower).
  7. Fry the chopped garlic and sliced ginger till it becomes goldenish (about 2 minutes).
  8. Pick the marinated chicken piece by piece and put it on the skillet and heat it on a medium flame.
  9. Stir/toss fry the chicken for about 10 minutes.
  10. Then, add the chopped onion and diced
  11. Stir the mix and put the flame in medium slow and lid the skillet.
  12. Cook the potion for about 20 minutes. You may stir the mix atlaest every five minutes (Why? Plese read the post : Cooking…Its not just about recipe!).
  13. If you want to add some vegeables you can add anytime now (Baby corn and Mushroom should be added a bit earlier then a capsicum, spring onion should be added when its just about to be cooked)
  14. Take the lemon grass and beat it without breaking, the idea is to acdget the aroma . Don’t chopped into short and fine pieces. The reason being, lemon grass is just for the flavour and not for taste.
  15. Add the unvenly beaten long lemon grasses into the potion when you see the chicken flesh breaking away from the mass, and also when the taxture of the chicken are turning brownish.
  16. Simmer the potion with lemon grass for about 3-5 minutes in slow flame.
  17. If you are those nuts who needs gravy in every mean, then you may add half a cup of water and simmer it until the water is boiled.
  18. The texture of the chicken would have turn goldenish by then and the outter skin layers for some fleshy pieces would give way from the main mass, tats when you should sprinkle two table spoon of soya sauce (If you like it thicker, you can add and extra spoon)
  19. Simmer the potion in slow fame until the brown sauce is evenly spread across the chicken.
  20. You may add some more salt if you find the present potion inadequate of salt.
  21. Put off the flame and remove those long lemongrass.
  22. Top off the potion by sprinkling freshly cut coriander levaes.


  • A white chinese clay bowl…Whatever!!! Who cares how its serve…right?

Its good as a starter for 2nhalfpegs session and that’s what I’ve been doing till late…

But a candle lit dinner with a glass of white wine sounds awsome…Haven’t tried though!!!   

Bon Appetit!!! 



SIMPLE and AMPLE – Gingery Chicken & Sautéed Vegetable Pasta

It was a sunday night, since I was heavly loaded with alcohol and richly prepared chicken the previous night, I thought lemme spin some low calorie and milder cooking for dinner. I opened my little fridge and I saw some chicken, pasta and few vegies…the I picked up stuffs based on which one is gona expire first…

The serendipity is detailed below…


Could be for a weekday dinner OR weekend brunch when you have lots of beer or wine to finish. 

 How many people do it serve?

The below specification serves about two/three people (normal)…coz I know few people for whom it can be just a starter.    

HQ – Health Quotient:

I’m not sure about the minerals and vitamins it generates or the level of oxidization it conducts, but for sure it will not give you and extra flab because of its low carbohydrates and fat content.

–          It has just a spoon of saturated oil

–          A cup of pasta is the main source of carbohydrates

–          Well chicken is there…but it’s cooked without oil!!!

Most of the ingredients are fresh vegetables and the style of cooking is minimal oil…

…so it’s not tough for our dearie tummy!!! 


Gingery Chicken:  


1 KG Chicken (Boneless or With Bones – Should be without skin), 1 Lime, Salt, Turmeric Powder, Coriander Powder, Fresh Ginger (a thumb size), 5 cloves of fresh garlic, 1 Tomatoes and Fresh Coriander Leaves. 


  1. Marinate the chicken with lime, 1 teaspoon each with turmeric powder, salt and coriander powder for about half an hour.
  2. Smashed the ginger and chopped the garlic.
  3. Cut the tomatoes into finely small blocks.
  4. Flame up the gas and put the frying vessel.
  5. Put the chicken on the pan and heat it on a medium flame for a while.
  6. On giving the hissing sound, sprinkle the smashed gingers and the chopped garlic.
  7. Let this simmer in medium flame for about 5 minutes
  8. Add the tomato blocks in the yellowy potion.
  9. Simmer it in slow flames and you may taste the gravy
  10. You may add salt if want it and if you want some more spice you may add a couple of green chilies or even a chicken masala.
  11. The best way to know when a chicken is cooked: If the upper layer of the flesh in the drumstick started to part away from the mass or you can see some form of breaking off from the main piece…you will also observe the color of the flesh turning a bit brownish.
  12. Chopped the fresh coriander leaves into fine sprinkle
  13. You may then un-flame the gas and sprinkle freshly chopped coriander leaves 

Sauteed Vegetable Pasta:  


1 stick of radish, 2 sticks of carrots, 1 medium size onion, a thumbnail size ginger, 3 cloves of garlic, about 50 grams of fresh beans, a cup of pasta (Penne or Macaroni), a teaspoon of salt and half tea spoon of pepper (You may use fresh pepper) and a dinner spoon of unsaturated oil. 


  1. Un-skin the vegetables (up to you and depending on the vegetables).
  2. Wash those vegetables in a tub.
  3. Chop the radish and carrot in round medium thin slices.
  4. Cut the beans into two halves (if the beans are not tender enough you may like to boil it in plain water till its almost cook – Because you will not saute the vegetables for long)
  5. Slice the onion in thin quarters.
  6. Chop the ginger and garlic in miniature blocks.
  7. Pasta preparation:
    1. Boil plain water in a large vessel (Water quantity of 2/3 of the vessel).
    2. Wait till the water simmer.
    3. Add the pasta and simmer it for sometime till the pasta give a whitish texture (the easier way is to taste and decide…though!!!).
    4. Drain the water and let the pasta wait for the vegetables.    
  8. Flame up a frying pan and add a dinner spoon of unsaturated oil (Sunflower if you can’t afford olive J)
  9. Add the ginger and garlic and simmer it for about 2 minutes in a medium flame.
  10. Add the radish and carrot blocks and cook it for about five minutes.
  11. Then add the sectored onion slices and the beans.
  12. Simmer it in slower flame for about five minutes.
  13. Add the cooked pasta and toss or stir it continuously for about 3 minutes in medium flame
  14. Sprinkle the pepper and you may rest the gas now. 


Take a wide plat (preferably china clay – avoid steel)

  • Serve the pasta in one half of the plate
  • A Tabasco sauce or a simple Heinz sauce if you may like it.
  • Serve few pieces of the chicken on the other half
  • You need a spoon and a folk (Naked hand doesn’t work)…some napkins also will do

A glass of beer should give good complement…Even a white wine goes well…You make pick according to your palate.

I went along with a honeyed green tea…It’s not the best, but it was good…!!!  

Bon Appetit!!! 






1 Response to Serendipity

  1. Pooja says:

    Nice recipes… where did you pick so much of cooking ideas from?

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