Mum’s Magic Kitchen

Mum’s Magic Kitchen Made with love for every family. Easy homemade recipes anyone can make. Bringing homemade flavours to your table Tips • Meals• Desserts and Magical Taste.

03/10/2026

Spicy Golden Crumbed Chicken Burger
Ingredients
For the chicken:
• 4 chicken thigh fillets or breast fillets, sliced and lightly pounded
• 1/4 tsp black pepper
• 1/8 tsp chilli powder
• 1/4 tsp chilli flakes
• 1/4 tsp salt, or to taste
• 1/8 tsp MSG / Ajinomoto (optional)
• 1 tsp light soy sauce
• 1 tsp hot sauce
• 1 tsp mayonnaise
For coating:
• 1/2 cup plain flour
• 1 cup breadcrumbs or panko crumbs
• 1-2 eggs, beaten (for egg wash)
To assemble:
• 4 burger buns, lightly toasted
• 4 slices cheese
• Mayonnaise
• Fresh lettuce
• Hot chips, to serve
Method
1. Marinate the chicken: In a bowl, combine black pepper, chilli powder, chilli flakes, salt, MSG, soy sauce, hot sauce, and mayonnaise. Add chicken and mix until well coated. Cover and set aside for at least 30 minutes to marinate. The mayo keeps the chicken juicy inside.
2. Crumb the chicken: Set up 3 bowls - plain flour, beaten egg, and breadcrumbs. Dip each marinated chicken piece in flour, then egg wash, then breadcrumbs, pressing to coat well.
3. Fry the chicken: Heat oil in a pan over low to medium heat. Cook crumbed chicken for 5-6 minutes per side, until golden brown, crispy, and cooked through. Low-medium heat ensures it cooks through without burning the crumbs.
4. Assemble: Toast burger buns. Spread mayo on base bun, add lettuce, hot crumbed chicken, cheese slice, and top bun.
5. Serve: Serve immediately with hot chips.

28/09/2026

Kadhi Pakora
Pakora Ingredients:
• 1 onion, sliced
• 2 potatoes, julienned
• 1/2 cup spinach
• 1 tbsp special masala mix
• 1/4 tsp turmeric powder
• 1/4 tsp chilli powder
• 1 tsp chilli flakes
• 1/2 tsp salt, or to taste
• 1 - 1 1/2 cups besan (gram flour)
• Water - just a splash, if needed

Kadhi Ingredients:
• 3 cups yoghurt
• 7 - 9 cups water
• 1 large onion, sliced
• 1 tsp ginger paste
• 1 tbsp garlic paste
• 3-5 green chilies, chopped
• 4-5 tbsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp chilli powder
• 1/2 tsp turmeric powder
• 1 tsp chilli flakes
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 2 tsp salt, or to taste
• 1 1/2 cups besan

Tarka Ingredients:
• 4-5 garlic cloves, sliced
• 1 green chilli, sliced
• 1/2 tsp cumin seeds
• 2-3 whole dry red chillies (optional)
• 5-7 tbsp oil

Method:
1. Make Pakoras
• Mix onion, potatoes, spinach, all spices, salt, and besan
• Add a splash of water only if needed to bind
• Fry spoonfuls on low to medium heat until golden and crisp. Set aside
2. Make Kadhi
• Whisk yoghurt + water until smooth
• Heat oil. Add onions and fry till golden
• Add ginger paste, garlic paste, green chillies. Fry 1-2 mins
• Add all spices. Fry 1 min
• Add besan. Cook 1-2 mins until raw smell goes
• Pour in yoghurt mix. Bring to a boil
• Pro Tip: Blend with hand blender for super smooth kadhi
• Simmer on low heat until reduced to half and thick
3. Assemble
• Add fried pakoras to kadhi and simmer 5 mins
4. Tarka
• Heat oil. Add cumin seeds, garlic, green chilli. Cook till garlic is golden
• Add whole dry red chillies. Cook 30 seconds
• Pour hot tarka over kadhi immediately
Serve hot with steamed rice or roti.

21/09/2026

Chicken Curry
Ingredients

For the base:

• 4-5 tbsp oil
• 2-3 medium onions, crushed/finely chopped
• 1/2 tsp ginger, minced
• 1 tsp garlic, minced
• 1/2 tsp green chilies, crushed
• 3-4 tomatoes, puréed
• 1 chicken (1kg ), bone-in or boneless pieces
Spices:
• 1 tsp crushed red chili flakes
• 1/2 tsp chili powder
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/2 tsp black pepper, crushed
• 1 tsp dried fenugreek leaves / Kasuri methi
• 1 tsp salt, to taste
• 3 tbsp yogurt, whisked

Method
1. Sauté base
Heat oil in a pan on medium heat. Add crushed onions and sauté 1-2 minutes until softened but not brown.
2. Add aromatics + chicken
Add ginger, garlic, and green chilies. Stir 30 seconds until fragrant. Add chicken pieces and cook 3-4 minutes until they turn white.
3. Tomatoes + spices
Pour in tomato purée. Add all dry spices: crushed chili, chili powder, turmeric, cumin, coriander, garam masala, black pepper, and salt. Mix well.
4. Yogurt + simmer
Lower heat. Add whisked yogurt gradually, stirring to prevent curdling.
5. Cook down
Cover and cook on slow flame 20-25 minutes until chicken is tender and oil separates. Stir occasionally.
6. Garnish with fresh coriander. Serve hot with naan, roti, or rice.

08/09/2026

Chicken Dumplings + Instant Yummiest Dipping Sauce | Better Than Takeout

INGREDIENTS

For the filling:
400-500g boneless chicken
1/4 cabbage, finely chopped
3 garlic cloves, minced
3-4 green chilies, chopped
1/4 tsp Chinese salt / Ajinomoto (optional)
1/2 tsp salt
1/4 tsp crushed black pepper
1/2 tsp chilli flakes
3 tbsp light soya sauce

1. Make the filling:
• Add chicken, cabbage, garlic, and green chilies to a food chopper. Pulse until finely minced but not a paste.
• Transfer to a bowl and mix in Chinese salt, salt, black pepper, chilli flakes, and light soya sauce. Set aside.

For the dumpling dough:
1 cup plain flour
1/4 tsp salt
1 tsp oil
1/4 cup hot water (plus 1-2 tsp warm water if dough feels too dry)

2. Make the dough:
• In a bowl, mix flour and salt. Add oil and 1/4 cup hot water. Mix with a spoon, then knead by hand for 2-3 mins.
• If the dough feels too dry to clump together, add warm water 1 tsp at a time until smooth.
• Cover and rest for 15-30 mins. This makes it easier to roll.

3. Shape the wrappers:
• Divide dough into small balls, about 1 tsp each.
• Option 1: Use a tortilla press lined with plastic to flatten each ball into a thin circle.
• Option 2: Use a rolling pin on a lightly floured surface. Aim for 3-inch rounds, thinner at edges.
4. Fill & fold:
• Place ∼1 tsp filling in the center of each wrapper.
• Fold in half and pinch edges to seal. You can pleat for the classic look, or just press firmly so they don’t leak.

For pan-frying:
1-2 tbsp oil
1/2 cup water

5. Pan-fry method:
• Heat 1-2 tbsp oil in a non-stick pan on medium heat. Place dumplings flat-side down, not touching.
• Fry 2-3 mins until bottoms are golden brown.
• Add 1/2 cup water to the pan and immediately cover with a lid. Steam on low heat until water evaporates, ∼6-8 mins.
• Remove lid and cook 1 more min to crisp the bottoms again.

For instant spicy dumpling sauce:
3 tbsp tomato sauce/ketchup
2 tbsp hot sauce
3 tbsp soya sauce
1/8 tsp chilli flakes
1/8 tsp chilli powder
1/8 tsp black pepper powder (optional)

6. Instant spicy dipping sauce:
• Mix tomato sauce, hot sauce, soya sauce, chilli flakes, chilli powder, and black pepper in a microwave-safe bowl.
• Microwave 1 minute. Stir and serve warm with dumplings.

Tips
• Don’t overfill or they’ll burst while cooking.
• Freeze extras: Place uncooked dumplings on a tray to freeze, then bag them. Cook from frozen, adding 2-3 extra mins to steam time.

05/09/2026

Chicken Dumplin's — all the comfort, half the work

02/09/2026

Kid-Friendly Pasta for Picky Eaters: Beef + Hidden Vegetables

31/08/2026

Chilli Garlic Prawn Noodles

29/08/2026

Mum’s Scrumptious Prawn Karahi

28/08/2026

Prawn Karahi - Street Style at Home

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Sydney, NSW

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