Daily menu, September 2: indulge in chilli chicken, mint rasam, and upside-down mirabelle plum cake
Wednesday 2 September 2026 15:00 - Juliette Hess
Chilli chicken dry: a spicy indo-chinese delight
The chilli chicken dry is a must-try starter that brings the vibrant flavors of Indo-Chinese cuisine to your table. This dish features tender boneless chicken marinated in a blend of soya sauce, ginger garlic paste, and a hint of pepper, then fried to perfection. Tossed with strips of onion and capsicum, along with green chillies for an extra kick, this dish is not only delicious but also visually appealing. Serve it hot as an appetizer, and watch it disappear in no time!
Chilli chicken dry
Here is the lip-smacking Chilli Chicken which is one of the famous starter varieties among the Indo-Chinese cuisine. Give it a try and relish.
Mint rasam: a refreshing twist on a classic
Our mint rasam is a refreshing take on the traditional rasam, infused with the aromatic flavors of fresh mint. This dish combines tamarind pulp and grated dry coconut, creating a unique flavor profile that complements rice beautifully. With the addition of spices like mustard seeds and curry leaves, this rasam is both comforting and invigorating. It’s perfect for a light lunch or dinner, especially when paired with crispy papad on the side.
Mint rasam/pudina rasam
This rasam is quite different from the regular tomato or dal rasam as it is loaded with full of flavors infused by mint in it and is a perfect combination with rice and some papad.
Upside-down mirabelle plum cake: a sweet ending
Finish your meal on a sweet note with our upside-down mirabelle plum cake. This dessert features a delightful combination of sweet mirabelle plums and crunchy almonds, all beautifully caramelized on top. The moist cake is made with softened butter and almond powder, ensuring a tender texture that melts in your mouth. Serve it warm or at room temperature, and consider adding a scoop of vanilla ice cream for an extra indulgent treat. This cake is not just a feast for the taste buds but also a visual delight!
Upside-down mirabelle plum cake with almonds
In summer, we enjoy this small, sweet yellow fruit known as the mirabelle! Here, for dessert, we decided to make an extra moist cake that is also very easy to prepare. With the combination of mirabelles and almonds, all beautifully caramelized and...
Frequently asked questions about today's menu
What makes the chilli chicken dry so popular?
Its spicy flavor and crispy texture make it a favorite among Indo-Chinese starters.
Can I make the mint rasam without tamarind?
While tamarind adds a unique tang, you can substitute it with lemon juice for a different flavor.
How do I ensure my upside-down cake is perfectly caramelized?
Make sure to use enough sugar and butter in the topping, and bake until golden brown.
What can I serve with the mint rasam?
This dish pairs well with steamed rice and crispy papad for a complete meal.
How long can I store the upside-down mirabelle plum cake?
Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Its spicy flavor and crispy texture make it a favorite among Indo-Chinese starters.
Can I make the mint rasam without tamarind?
While tamarind adds a unique tang, you can substitute it with lemon juice for a different flavor.
How do I ensure my upside-down cake is perfectly caramelized?
Make sure to use enough sugar and butter in the topping, and bake until golden brown.
What can I serve with the mint rasam?
This dish pairs well with steamed rice and crispy papad for a complete meal.
How long can I store the upside-down mirabelle plum cake?
Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Shopping list for today's menu
Chilli chicken dry
- Boneless chicken - 500 gm
- Soya sauce - 2 tbsp
- Tomato sauce - 1 tbsp
- Ginger garlic paste - 2 tsp
- Egg - 1/2 the liquid from one egg
- Corn flour - 2 tbsp
- All purpose flour - 1 tbsp
- White or black pepper powder - to taste
- Salt - to taste
- Onion - 1/2 cut into strips
- Capsicum - 1/2 cut into strips
- Green chillies - 2
- Spring onion - chopped
- Oil - for frying
- 1 small bunch of mint (approx 1 cup)
- 2 tablespoons grated dry coconut
- 4-5 dry red chillies
- 3 tablespoons tamarind pulp
- 1 teaspoon grated jaggery (optional)
- A pinch of turmeric
- 4-5 curry leaves
- 1 teaspoon mustard seeds
- A pinch of hing
- Salt to taste
- 1 tablespoon oil
- 1/2 teaspoon ghee
- 20 mirabelle plums
- 50g softened butter
- 100g sugar
- 65g sliced almonds
- 25 mirabelle plums
- 100g softened butter
- 1 tbsp vanilla extract
- 75g brown sugar
- 220g flour
- 5g baking powder
- 3 eggs
- 10cl milk
- 25g almond powder
Juliette HessI have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
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