Sunday, 21 July 2013


Sorry no time for introductory speech... Jumping straight into the recipe..
  • chicken- 1 medium sized
  • onion- 3 sliced thinly
  • tomato- 2 medium sized
  • ginger garlic paste- 2 tsp
  • chilly- 2
  • chilli powder- 3 tsp
  • coriander powder- 1 tsp
  • turmeric powder- 1/4 tsp
  • garam masala powder- 3/4 tsp
  • salt- to taste
  • coconut oil- 4 tbsp.
  • curry leaves- a stem
  • coriander leaves- 1/4 cup
Boil chicken pieces with onion, tomato, chillies, ginger-garlic paste, chilly powder, coriander powder, turmeric powder and salt along with some water, until the chicken pieces are half cooked. Cook keeping the lid of the vessel closed. Separate the chicken pieces from the gravy.
heat oil in a wok and fry the chicken pieces. Take off the chicken pieces from wok. To the same oil, add curry leaves and the chicken gravy and cook on high flame till the water dries off. Stir constantly so that it does not get burnt.
Once the gravy loses all its water content and becomes like a fry add the chicken pieces and mix well with the fried ingredients. Add the garam masala powder and coriander leaves and serve hot.
Note: Cook the gravy very well so that all the flavors mix well and water dries out to make it like a fry.


Wednesday, 17 July 2013


Hey, am up with another post. Without making a long speech let me tell you that this a delicious recipe, with a lovely combination of mangoes and  cream cheese. Cheese cakes are something in the form of a pudding, which are extremely creamy and luscious. And for all mango lovers this would be extreme form of ecstasy. Since I did this in cups, I dint add gelatin, because it does not requires getting set as it can be directly dolloped in your mouth straight from the cups... But if you are doing it in a spring form pan you can use gelatin for getting it set... I am so lazy to melt and mix gelatin, that I prefer this method.
  • mango pulp- pulp of 1 big mango,
  • sugar- 5 tbsp. or adjust according to ur taste level,
  • mango essence- 1 tsp(optional)
  • whipping cream- 250 mls
  • cream cheese- 300 gms
  • digestive biscuits- depending on how many cups you want to make, crushed with some butter to line the bottom of your cups
  • 50 gms toasted  almonds
  • 75 gms sugar
Place the toasted nuts in a greased steel bowl or surface like work tops in kitchen
In pan, add the sugar on low medium heat. Do not stir the sugar, but you can swirl the pan. Wait till the sugar turns golden brown. Off the flame and add the sugar onto toasted almonds. Wait till the caramel cools/
Once hard crush it coarsely using a rolling pin or in a food processor.
Bring cheese to room temperature. Line the bottom of ur cups with crushed biscuits. Cool the cups in the freezer till you make the filling.
Puree the mango pulp with sugar and mix it with cream cheese and keep aside.
Whip cream until soft peaks form and fold in the cream to mango cheese mixture.
Add mango essence, adjust sugar. Fill the cups and refrigerate for about 3 hours.

Top it with praline.
Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)
Sweet Celebration


Thursday, 11 July 2013


Hi friends. I am up with an iftar special post. Since holy month of Ramadan has started I thought, I will bring you something you can try for Ramadan while breaking fast. As all muslims know, It is sunnah of the prophet to break fast with dry dates, if dry dates not available, you can break your fasts with dates, or else with water. This is the usual criteria. Rest of the snacks come later. Well its always not the snack for some people, while breaking fast. They break fast with some dates and fresh juices, and after performing the salah, they proceed with dinner directly, so that they don't get overloaded with food. Well that's how I am too sometimes. Now, If we were orderd to fast during Ramadan, It is to put a limit to our normal diet and to let us know the starve of the hungry people, Then why should we go for a whole lot of food? Even if I prepare snacks I just make one or two of them, and then have some fruits too. I love this month, as it is not like the rest of the year. Our life schedules change completely, sleep times, food times etc. It's memory stays in heart for rest of the year. Ramadan Mubarak to all of you.
  • boneless meat(chicken/ mutton/ beef0- 250 gms
  • potatoes- 4
  • onion (medium sized)- 2
  • green chilly- 3
  • ginger- garlic paste- 2 tsp
  • turmeric powder- 1/4 tsp
  • garam masala powder- 1/2 tsp
  • egg beaten- 1 or more
  • Pakistani vermicelli strands (crushed with hands)- to coat the balls
  • oil- 2tbs for prepararing the filling
  • oil- for shallow frying the balls
Boil potatoes with some turmeric powder and salt. Peel off the skin, mash well and keep aside.
Cook the meat in some water, along with turmeric powder, pepper powder and salt.
Shred the meat pieces and keep aside.
Now in a frying pan or a wok, sauté onions till brown colour. Add the green chillies, ginger garlic paste till the raw smell disappears. add turmeric powder, garam masala powder and salt.
Add some curry leaves and chopped coriander leaves. Add the meat pieces and off the flame. To this masala add mashed, boiled potatoes. Make small balls out of this mixture.
beat egg and add some pepper powder to it (optional). Get the vermicelli strands ready to coat the balls. Flatten each balls with palm of your hands  and dip in the egg mixture and coat in the vermicelli. Repeat the process for all the balls. Once ready with balls, shallow fry them in oil.

Monday, 8 July 2013


Hello friends, lately I know  I've been delating my posts, sorry because I was finding it hard to squeeze some time for blogging out of my tight schedule... This was something I made last week, and was trying to post this recipe, but as my home was filled with guests this weekend, I got busy with cleaning and outing. This is a very simple recipe made with boneless chicken assembled on skewers and needs to be grilled in the oven. But you can also cook this chicken without wooden skewers on a normal frying pan or skew the chicken on wooden skewers and fry them until all sides are well cooked... I cooked the chicken in oven for approximately 20 minutes, but as I was not happy with its appearance, to burn it a little on outside, I fried them lightly on a frying pan. Its all upto you how want them to be cooked and how you want it, weather on skewers or separate pieces etc. I like it on skewers  as it, attracts, most of the time, the guests and kids....
Now to the recipe,
  • boneless chicken - 400 gm, cut into cubes
  • tomato- flesh scooped out- 2 cut into squares
  • bell pepper-1 cut into squares
  • onion - 1 cut into squares
  • chilli powder- 2 tsp
  • turmeric powder- 1l4 tsp
  • garam masala powder- 1 tsp
  • chicken tikka masala- 1 tsp(optional)
  • hung curd- 2tsp(refer below on how to make hung curd)
  • ginger- garlic paste- 1 1/2 tsp
  • salt
  • coconut oil- 2 tbsp.
Soak the 7 wooden skewers in water for about 6 hours. Wash the chicken pieces, drain off the excess water in a strainer for about an hour and pat dry with a cloth. Now marinate the chicken pieces and veggies in the above ingredients except oil for about 2 hours.
Now assemble chicken pieces and veggies alternatively on wooden skewers. Arrange them on a baking tray, drizzle oil on top and cook for about 20 minutes in a preheated oven at 180 C, turning sides in every 5 minutes. Don't keep for more time as the chicken can get dry. If you want to have it little burnt outside you can have them fried lightly on a frying pan for few minutes after taking it out of the oven. If you are directly cooking the chicken on pan, weather with skewers or not, cook the chicken covered in hot oil on medium flame.
Serve with hot chappatis or naans, kuboos and hummus.
How to prepare hung curd:
Tie some curd in a muslin cloth and keep them in a strainer and place it on top of a bowl so that water falls into the bowl and do not touch the strainer and cloth... keep this till all the water is removed from the curd i.e for about 1-2 hrs. Now you can use it in desirable amounts.
This post is linked to Foodabulous fest event organized by SIMPLY TADKA hosted by Sajina Bishar of Sajus taste

Monday, 1 July 2013


Hi, Iam up with another sweet post again.... If you people are going mad at me for posting only sweet recipe, please do let me know, I'll try to bring a change...
Now, talking about this coconut laddoo or coconut balls, this is one thing I cannot resist eating once made... Whenever my mum makes this at home, I go near the stove and keep drooling over it until she makes them into balls.... the first ball made pops obviously into my mouth, and each balls disappears soon before getting assembled into the plate... its such yummilicious one... This time when I made this, I made it for a special friend in college, who is in her third trimester of pregnancy... I invited her home for giving a small treat and packed some of these for her as an edible gift... Well, I reserved some for me too...:P
This is such easy thing to be made at home and all you need is dessicated coconut and condensed milk... thats it. And the procedure too is such easy one.. All you need is mixing of both ingredients, on very low flame until it becomes sticky enough to be made into balls....
Now lets move to the recipe....
  • condensed milk- 1 tin
  • dessicated coconut- 3 1/4 cups
In a deep bottomed non stick pan, add condensed milk and dessicated coconut and mix on low flame.... Keep stirring the mixture, until the whole of it starts to leave from the sides and sticks together( approximately 10-15 minuts).  The coconut should become soft enough too. Off the flame and cool for a while. Make small balls and roll over on dessicated coconut to make a light coating. store in an air tight container and refrigerate it. Bring back to room temprature before eating for best taste.

 This post is related to Foodabulous Fest Event organized by SIMPLY TADKA hosted by Sajina Bishar of Saju's Taste
 Also Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)
Sweet Celebration