Sunday, 14 August 2016


You might be wondering why i was slow in posting a new recipe compared to last few weeks. Since last few weeks i was enjoying vacation, I was having break from work. And this week I had a cake order which meant the flow of blogging was broken. So i couldn't cook anything new and experiment. Now in two weeks I will be back to work, I am already dreading going back, so I will not be able to post as frequently. Weekends are equally busy for me, having to manage 3 kids and arranging things for one week and outing with family etc. etc,

Cake i did last week  as ordered 
After i complete a cake order, I almost collapse on the bed. The cake looks quite simple and effortless. But more than effort spent on cake its the cleaning of mess that requires more effort and energy. And sometimes the effort is not equally paid, making me wonder why I do cake orders. But this passion has turned out to be more of a craze in me. It has stole my sleep in many ways. Here is my page. Please hop over to my page and give thumbs up.

Moving over today's post it is a Chicken Tikka Quesadilla. Sounds good?

This recipe was inspired from one of the videos that filmed how to make Chicken Tikka Sandwiches. I was drooling over it again and again, when my hubby asked,"Why don't you make them yourself and eat?". We all like to be pampered and fed by some one else right? I always love to eat food cooked by some one else more than that cooked by myself. And the best of food I love to eat is my Umma's (I know I am telling this for zillionth time).

I love food, Indian or continental. But the best thing I love about any food is how simple it is to make. Like for this Quesadillas, if you have store bought tortillas, all u need to do is prepare a filling and sandwich filling in between tortillas. It's as simple as that.

 The best part of Indian food is that no matter how complex it is to make, it is loaded with flavors and spices for your taste buds to have a roller coaster ride. Yes, especially for something like Chicken Tikka Masala, it is worth dying for kind of food.

So this is combining of simple Quessadillas with complex but delicious Indian Chicken Tikka gravy. And no doubt, how crazy delicious it is!!!

I used store bought tortilla which is why this recipe was simple and easy for me to make. You can make with home made ones, I have a recipe on my blog for that too. Recipe here .

Recipe adapted from here
Over to the recipe,
For marination:
  • Chicken breast - chopped to small peices, 500 gms
  • Ginger-garlic paste- 1 tsp
  • Kashmir chilli powder - 2 tsp
  • Turmeric powder - 1/4 tsp
  • Garam Masala powder - 1/2 tsp
  • Lime juice - of 1/2
  • Curd- 2 tbsp
  • Salt - to taste

Other ingredients:
  • Butter - 2 tbsp
  • Tomato puree- Puree of  1
  • Tortilla Large (store bought) - 3-4
  • Mozzarella Cheese - to sprinkle, about 1 cup

  • Marinate chicken pieces with given ingredients. 
  • Heat butter in a pan and add marinated chicken, Saute.
  • Now add the tomato puree, Mix well. Close the lid and cook.
  • Once the chicken is cooked keep the lid open and let the water evaporate completely from pan. Keep mixing with wooden spoon at regular intervals so the gravy do not burn.
  • Once done of the flame.
  • Now heat a grill pan, Slightly grease with butter.
  • Place a half tortilla (cut tortilla into two to get a semi circle) onto the pan.
  • Place 1/4 th to 1/3 rd of prepared filling onto the tortilla. Spread the filling onto tortilla.
  • Now sprinkle a generous amount of cheese, Place another semi circle of tortilla on top. And grill for 2-3 minutes.
  • Now carefully flip Quesadilla and grill the other side.
  • Repeat with remaining filling and tortilla. 
  • Place Quesadilla into a plate and serve in triangular slices.
  • Serve hot.

Sunday, 7 August 2016


With a big bag of strawberries sleeping in my freezer, I had to make maximum use of it. It's been many strawberry recipes back to back on my blog.Anyways hopefully this would be last or at least  second last strawberry recipe.

  This strawberry recipe is easy one to make and is so strawberry- ey. It uses only 3 ingredients and it is ready to go. This one does not use Ice- cream maker and can be whippped up in no time. However you need to have patience for it to freeze completely before you actually start eating.

The result is creamy strawberry ice cream.

Over to the recipe,

  • Strawberry  1 cup, frozen or fresh, pureed
  • Whipping cream- 1 1/2  cups
  • Sweetened Condensed milk- 1/2 cup
  • Pink food color- 1 drop, optional


  • Place the cream in a large steel bowl, along with whisk attachment that will be used to whip cream. Place the cream, bowl and whisk together in the fridge to chill for at least half an hour.
  • Now take out the bowl, whisk and cream.
  • Whip Cream on high speed till soft peaks.
  • Add remaining ingredients, reserving about 1/4 cup of strawberry puree and whip further.
  • Now take a container, transfer the whipped ice cream to it.
  • Add the reserved strawberry puree on the top in the middle in a line.
  • Using a fork make a swirl, to create a rippled effect of strawberry puree.
  • Now cover the container, I used cling film.
  • And freeze for at least 6 hours.
  • Before serving, keep ice cream out for a while to make it soft. 
  • Serve cold and enjoy!!!

Thursday, 4 August 2016

Mango Mojito

Mango, king of fruits, is one of my favorite fruits. These days I always have it in stock. The best way i like to consume mangoes is in liquid form while my hubby loves to eat it as it is.

 I am a huge addict of Pinterest and I always hop over it to find food ideas. One such recipe that caught my attention was Mango Mojito. When I looked for the recipe, it sounded simple and I had to try it straight away.
You can look for my Blueberry Mojito recipe here.

The recipe requires pre-made Mango nectar which I made myself. Well, nothing is more satisfying than home- made right? The quantity I prepared can serve about more than 5-6 people. Also, it stays for about a week in fridge. I haven't refrigerated it for any long, so I cannot assure you if it can stay any longer.

Over to the recipe,
For Mango nectar:

  • Mango, ripe- 1
  • Sugar- 1 cup
  • Water- 1/2 cup
  • Lime- 1, juice of

For Mojito:

  • Mango nectar- to fill 1/3 of glass
  • lime- 1 slice
  • Mint leaves- few
  • Club soda


  • In a blender, blend all the ingredients for Mango nectar.
  • Keep it refrigerated in an airtight jar till ready to serve. 
  • In a serving glass, pour 1/3 glass full of nectar and top with few ice cubes, mint and lime slice.
  • Now pour soda over and give a slight mix using a spoon and enjoy!

Strawberry Cream Puffs

Strawberry cream puffs, when you are looking for some easy snacking recipe, that you can prepare on the go and have as fast as you can. Well you need some patience and wait till you thaw your puff pastry.While the puff pastry thaws at room temperature, you can prepare the cream filling. The cream filling needs to cool for a while to become thick. But you can transfer into a flat plate and keep in fridge to cool fast if you are in a hurry.

 I wanted something easy and sweet and something tart. So I added Strawberries. Adding strawberries is totally up to you. You may add strawberry jam too. For me, one bite gave me an explosion in my mouth. Flaky puffs, sweet cream filling with tart strawberry, served hot was perfectly satisfying for my sweet tooth. Hubby as usual had only limited portion while my kids and I loved it totally.
I have added a collage on how to design your puff pastry. You can bake it completely sealed with no opening unlike me.

Over to the recipe,

  • Puff pastry sheets- 200 gm
  • Milk- 2 cups
  • Corn flour- 4 tbsp
  • Sugar- 4 tbsp
  • Vanilla essence- 1 tsp
  • Strawberry- frozen or fresh, sliced
  • Egg- 1 beaten with a tablespoon of water.
  • Icing sugar- for dusting


  • Thaw the puff pastry. Roll over a flour dusted surface to 1/4 th of an ich, Cut into 4 equal squares or more depending how small or big you want the squares to be.
  • Add a tablespoon of filling onto one half and spread over the same half leaving a small room at the edges for sealing the puff pastry sheet. 
  • Place few slices of strawberry over the cream filling.
  • Now fold over the remaining half of the pastry sheet thus enclosing the cream and strawberry filling. Gently press the edges with your finger to seal it. 
  • Now using a fork press the edges to create a design.
  • After the edges are sealed, take a knife and sear diagonal lines to slightly show up the filling.
  • Now brush the top of pastry with egg beaten with water. Bake for 15-20 minutes or till the top browns at 180 C.
  • Once baked, dust the top with Icing sugar.
  • Serve hot and enjoy.

Monday, 1 August 2016


What is more refreshing than a lemonade, And if it is made of your favorite fruit, there is no stopping by. Today's post is a Strawberry Lemonade. It is absolutely easy to make and a must have to get refreshed after returning back tired from outside scorching heat. Such is the summer here in U.A.E, its simply getting impossible each day. Alhamdulillah its vacation for me, otherwise it would have been dreading.
Have a look at some of my other refreshing drinks: Lime Soda and Watermelon Aguafresca

This lemonade is simply easy to make, All you need to add is pureed strawberry to lemonade. I used frozen strawberry here, You can use fresh ones.
Over to the recipe:

  • Lime 1
  • Strawberry, frozen or fresh- 4-5
  • Sugar- 2 tablespoons
  • Water-1 cup
  • Ice cubes
  • Mint leaves- a few
  • Slices of lime- 2 or 3

  • Squeeze out the juice out of lime into an electric blender, Blend rest of the ingredients till there are no chunks of strawberry.
  • Strain juice through a strainer. 
  • In a glass, add in slices of lime and mint leaves.
  • Pour juice into the glass.
  • Serve cold with Ice cubes.

Thursday, 28 July 2016


I love sandwiches in any form. I love burger with ketchup and cheese slices. The only thing that holds me back is, wondering what must have gone inside all those patties.

This time for post is a sandwich with cheese and spinach. I made a similar version for Ramadhan with Dill leaves instead of spinach and was loved by all.

This sandwich is really easy to make and serve as good breakfast or lunch box idea.

Over to the recipe,

  • Spinach- a bunch
  • Triangle Cheese grated- 6-7 portions or cheese spread
  • Lime- 1/4
  • salt- a dash
  • Bread slices
  • Butter- to grease

  • Chop spinach finely and cook in a pan. Add some salt and keep stirring till water dries off completely.
  • Transfer the wilted spinach to a bowl.
  • To that add grated cheese, a squeeze of lime and mix well.
  • Now spread a spoonful of cheese- spinach mixture to one side of bread slices. Close the slice with another slice.
  • Now repeat the with remaining.
  • Now butter a pan or grill pan. Place the sandwich and fry till golden, flip it and fry other side same way. Cut diagonally. Serve warm or cold.

Wednesday, 27 July 2016


Kunafa, i have not much words to describe this dessert. So addictively delicious is all i can say. Its a baked Arabic dessert with shredded Kunafa dough and cheese as filling, served warm with rose scented sugar syrup . Whenever I crave for one, I always beg my husband to get one from any of the local Arabic bakeries/restaurants, but it is only a limited portion i can enjoy as the price is too high for a small quantity. And with kids around, my cravings are never put to end. All i can do is sit back and drool over this heaven when my kids gobble it down.

My 6 year old pouring that sugar syrup and mehndi on her hands were done by me for Eid

This time i decided to give it a try, after drooling over a plethora of images and recipes on internet. Also after having one from one of the Arabic restaurants, and the deliciousness it had (OMG!! It was such a heaven, served straight from the oven, my husband and i couldn't wait it to cool down, we had the entire thing all by ourselves), i could not hold back my temptation any more from baking one right after 2-3 days. And i waited only so much days only because it was holiday in between and we were not at home.

This one over here is made of vermicelli crust rather than Kunafa dough, easily available in supermarkets, which is actually what it is supposed to be made of, as I said I did not have any patience to wait and hop over to supermarket to buy Kunafa dough. I made another one with Kunafa dough and it turned out to be equally good. But second time i tried with creamy filling rather than only cheese. Both the times it was equally delicious, though using Kunafa dough gave the right texture.
Also i did not add any food coloring to tint the crust as mentioned in most of the recipes. I love the golden shade of the crust and that is surely the most appealing one.

So here i will be sharing both the versions, where  used Kunafa dough and Pakistani vermicelli for the crust and also the creamy filling and cheese filling as filling.
So sorry for the poor picture quality, as i said i was too greedy to focus and capture patiently a good snap. I actually waited to post this recipe until I tried this recipe for the second time and shoot a decent picture. But, SIGH!! my greed only got worse and the picture was equally bad.

Over to the recipe:
Version 1: with Vermicelli crust


  • Pakistani vermicelli- 1 pack
  • Butter (melted)- 150 gms +a tablespoon for greasing

For filling:
  • Mozarella cheese- 200 gms
Sugar syrup:
  • Sugar- 1 cup
  • Water- 1/2 cup
  • Rose essence- 4 drops
  • Orange blossom water- 4 drops
For garnishing:
  • Pistachios- chopped or powdered

For the crust

  • Take a large bowl and put all the vermicelli and crush it with your hands to finer pieces. Mix in the melted butter.
  • Now grease a 9 inch round cake pan with butter. Add half of the vermicelli and press gently so that all of them stick together.
  • Now spread mozarella cheese on top of it.
  • Next spread the remaining vermicelli.
  • Bake in a preheated oven for about 30 minutes at 180 C.
Sugar syrup:
  • Meanwhile, mix all the ingredients for sugar syrup in a sauce pan and bring it to boil, simmer for few minutes. Take off the flame and keep aside to cool.
  • Take pan out of oven and let it cool for 10 minutes.
  • Using an offset spatula, run through the sides of the pan to loosen the Kunafa and flip.
  • Pour the cooled sugar syrup over the hot Kunafa just enough to soak the dessert  evenly. Garnish with pistachios. Enjoy hot Kunafa.

Version 2 with Kunafa dough:
Kunafa made using Kunafa dough

  • Kunafa dough- 250 gms
  • Butter- melted- 200 gms+ 1 tbsp for greasing
For filling:
  • Milk- 2 cups
  • Cornstarch- 4 tbsp
  • Whipping cream/ nestle cream- 1/3 cup
  • Sugar- 1/4 cup
  • Rose essence- few drops
  • Mozarella cheese- a handful
Sugar syrup:
  • Sugar- 1 cup
  • Water- 1/2 cup
  • Rose essence- 4 drops
  • Orange blossom water- 4 drops
For garnishing:
  • Pistachios- chopped or powdered

For the filling:
  • Mix milk, cream and cornflour till no lumps in a sauce pan and bring to boil. Simmer for a while and keep stirring.
  • Add in rose essence. And stir till the milk is thick. Off the flame. Keep aside to cool. Cover with a cling wrap while cooling to prevent formation of crust or keep whisking at regular intervals. It takes about an hour to cool completely. Once cool the filling gets more thick.
For the crust:
  • Follow the instructions as mentioned on the pack before using Kunafa dough.
  • Take a large bowl and put Kunafa dough and shred it. Mix in the melted butter.
  • Now grease a 9 inch round cake pan with butter. Add half of the dough and press gently so that all of them stick together.
  • Now spread cream filling on top of it. 
  • Sprinkle Mozarella cheese on top.
  • Next spread the remaining Kunafa dough.
  • Bake in a preheated oven for about 30 minutes at 180 C.
Sugar syrup:
  • Meanwhile, mix all the ingredients for sugar syrup in a sauce pan and bring it to boil, simmer for few minutes. Take off the flame and keep aside to cool.
  • Take pan out of oven and let it cool for 10 minutes.
  • Using an offset spatula, run through the sides of the pan to loosen the Kunafa and flip.
  • Pour the cooled sugar syrup over the hot Kunafa just enough to soak the dessert  evenly. Garnish with pistachios. Serve hot and enjoy yummy Kunafa!!

Sunday, 24 July 2016


Many a times i sweep through recipes from a cookbook of my mother's, I always stop by this recipe of Khasta Kachori to see how it is made. The snack looks appealing but the ingredient listed in the recipe, that is, moong dal, stops my temptation to try it. I am not a great fan of lentils and especially when it comes to snack J am least fan of veggie snacks.

So one day I was urged to try something for snacking, and I convinced myself that this would taste a lot tastier than it actually is, if served with tamarind chutney as listed in the recipe.

And when I went through Tamarind chutney recipe it sounded like, chatpata (spicy hot and sour) type. And I decided to make another chutney to go along with it, which is pudina chutney or mint dip. The whole thing turned out to be really roller coaster ride for my taste buds with the hot kachori served with cold chatpata chutneys and oh God! why I stayed away so long from trying it. It did not seem like I was eating lentils as it was all mushed up, though the recipe said the grains has to stay separate.
And as for monsoons in India, this snack is perfect to have for tea times

Over to the recipe,
For filling:

  • Mung dal- 1 1/2 cups, soaked for two hours and drained
  • Salt- 1 tsp
  • Turmeric powder- 1 tsp
  • water- 1/4 cup
  • Oil- 3 tbsp
  • Asafoetida- 1/8 tsp
  • Kashmiri chilli powder- 1 tbsp
  • Coriander powder- 1 tbsp
  • Fennel seeds- 1 tsp
  • Sugar- 1 tsp
  • Garam masala powder- 1 tsp
  • Desiccated coconut- 2 tbsp
  • Dry mango powder- 1 1/2 tbsp

For dough:

  • Flour- 3 cups
  • Milk- 1 cup
  • Oil- 6 tbsp
  • salt- 1 tsp
  • For frying:
  • Oil- for deep frying

Tamarind Cutney:

  • Tamarind Puree- 1/2 cup
  • Coriander leaves- chopped- 1/2 cup
  • Kasmiri Chilli powder- 1 tsp
  • Salt- 1 tsp
  • Cumin powder- 1 tsp
  • Ginger paste- 1 tsp
  • Green chilli-  1
  • Honey/ sugar - 1 tbsp

Mint Chutney:

  • Mint leaves- chopped- 1/4 cup
  • Coriander leaves- 1/4 cup chopped
  • Green chilly- 1 
  • Yogurt- 2 tbsp
  • Honey/ sugar- 1 tbsp
  • salt- 1 tsp


  • Combine mung dal, salt, turmeric powder and water.\Bring to boil. cook, covered on low heat for 15 minutes, or till the dal is cooked but the grains are still separate. Dry liquid if any.
  • Heat 3 tbsp oil. Add asafoetida. Add the rest of ingredients for filling and the cooked dal. Cook on low heat, stirring continously with a fork. Keep aside to cool.
  • Combine flour milk, oil and salt to make the dough. Knead it for 5 minutes, or till the dough is smooth. Divide into 16 portions and form smooth balls. roll each ball into 10 cm circles. Place a spoonful of dal mixture in the middle drawing up the sides to enfold the filling. Seal the edges. Gently roll between the palmsto form smooth balls. Press lightly to flatten the Kachoris.
  • Heat oil. Reduce heat. Fry Kachoris, a few at a time, on low heat till light brown and crisp. Drain. Serve with tamarind chutney and mint chutney.

Tamarind chutney:

  • Combine all the ingredients in an electric mixer and blend. Keep chilled

Mint Chutney:

  • Combine all the ingredients in an electric mixer and blend. Keep chilled

Wednesday, 20 July 2016


Greatly obsessed with Arabic sweets these days, I browse crazily through recipes. And UmmAli was  never in my to do list until I tasted one during our stay at a dessert during one of the public holidays. We had  astay in dessert for one night with entertainment programs. It was complete different experience, and if not for the hot weather, it would have been a complete beautiful experience. There was camel ride and we slept in a tent with no lights or fans, with only small brightness from a lamp. And the night seemed long, as i felt it was due to the lack of Internet and i realised why people these days say "time flies". 
Regarding the Umm Ali, I shamelessly kept on feeding myself that day, over and over. Oh it was too yumm and I was trying to figure out the contents in it that contributed to the deliciousness of it.

 I first tried this recipe from a popular site, but the texture turned out hard as i baked for extra long time. The second time i tried this recipe from a cookbook and baked exactly same time as mentioned. We had guests the same day and they  were really impressed with this treat.

Over to the recipe:

  • Puff Pastry- 400 gms
  • Pistachio nuts- 1/4 cup, chopped
  • Almonds- slivered and blanched- 1/4 cup
  • Raisins- 1/4 cup
  • Evaporated milk- 2 cups
  • Sugar- 1/2 cup
  • cardamom powder- 1 tsp
  • Rose essence- 4 drops
  • Double cream- 1 cup
  • Brown sugar- 1 1/2 tbsp


  • Preheat oven to 190 C.
  • Bake puff pastry sheets according to manufacturer's instructions, till golden brown and crisp.
  • Cool. Crumble into large pieces. Add nuts and raisins. Stir transfer the mixture into a 9 inch square baking pan.
  • Combine Evaporated milk with sugar. Bring to boil on medium high heat, stirring continuously. Lower heat. Simmer uncovered, for 4 minutes or till the sugar is completely dissolved. Remove from heat.
  • Add cardamom and rose essence.
  • Pour milk mixture over the pastry mixture. Let stand for 30 minutes.
  • Preheat oven to 200 C.
  • Whip cream and pour on top of milkand pastry mixture. Sprinkle evenly with brown sugar. Bake, uncovered, on the middle rack of the oven for 20 minutes. Serve hot.

Monday, 18 July 2016


I have been very lazy in experimenting main course meals lately. In earlier days of marriage I used to try every single way to impress my husband and cook for him. A once experimented dish hardly was repeated especially during dinners and I used to keep experimenting new ones. As kids came into our lives, my schedule gradually got hectic and so the time I spent to cook.

Usually these days when I decide chicken for our menu, I cook up regular easy version of chicken curry and do not take the trouble to browse through Internets. After a long while I felt the urge to cook something different and I happened to stumble over this recipe of Sanjeev Kapoor's. I tried it the same day and it turned out to be delicious with all the richness and spice loaded cream based thick gravy. It is perfect to go with rotis and obviously rice was not the perfect combo, as I made rice as I was in short of time to prepare roti before hubby arrived.  I felt the khoya in this recipe added richness to the gravy and prepared khoya just for the gravy as per the instructions given by a chef in one of the youtube videos. Click here to find out how. Not saying much, lets hop over to the recipe.
 For Murgh (chicken) tikka:

  • Boneless chicken cut into cubes- 400-500 gms
  • Ginger garlic paste- 2 tsp
  • Kashmiri chilli powder- 2 tsp
  • Garam masala powder- 1/2 tsp
  • Turmeric powder- 1/4 trsp
  • Salt- to taste
  • Lime juice- half lime
  • Yoghurt- 2 tbsp 
  • Oil- 3 tbsp

For Gravy:

  • Oil- 5 tbsp
  • Cumin seeds- 1 tsp
  • Onion- 1, cut into cubes
  • Tomatoes- deseeded, Cut into cubes
  • Capsicum- 1 medium sized, cut into cubes
  • Onion- 2 chopped
  • Ginger garlic paste- 1 tbsp
  • Tomatoes - 2
  • Kashmiri chilli powder- 2 tbsp
  • Garam masala powder- 1/2 tbsp
  • Kasoori methi- 1/2 tsp
  • Cardamom powder- 1/4 tsp
  • Khoya, grated - 1/4 cup
  • Cream- 2 tbsp
  • Honey-2 tsp


  • Marinate chicken pieces in the given ingredients except oil and let it sit for atleast half an hour.
  • Then heat a skillet with oil and fry the pieces till cooked well. I closed the lid so that chicken gets cooked well inside too.
  • In same pan, discard burnt particles if any, heat 3 tbsp oil and add cumin seeds.
  • Once its color changes, Add 2 onion, ginger garlic paste and saute for a while.
  • Add in the spice powders and kasoori methi. Mix in for a while.
  • Then puree 2 tomatoes in a blender and add into the gravy mixture. Cook till raw smell disappears.
  • Now add the grated khoya and mix. 
  • Add the fried chicken pieces, mix and let it simmer for about 5 minutes.
  • Finally add cream and honey, and let it boil for about a minute and off the flame.
  • In another pan, heat remaining oil and saute onion, tomatoes and capsicum till soft. Add these cooked veggies to the gravy. Serve hot and enjoy with BattooraCeylon wheat parotta etc.

Wednesday, 13 July 2016

Kayiyum muttayum

I am sure once this post makes way to blog, some of my friends will atleast be rolling their eyes. I know this is one of the simplest recipes we prepare at home. But at the same time there are many who are not aware of it much, especially outside Kannur. No matter how simple it is, Kayiyum Muttayum (plantain bananas with sweet scrambled egg) never ceases to trigger our greediness towards it.
Also  I need to keep a collection of all the Malabar delicacies we make at home to share it with all those are not aware of it.

As most of my readers are from Kerala, I need not explain what Kayiyum Muttayum means. This is perfect for tea time and easiest snack to make whenever an unexpected guest visits. This is surely the first thing in my list whenever I have such guests.

Plantain bananas : 3 big
Oil for deep frying
Eggs - 2 large
Sugar- 6 tsp
Cardamom powder- 1/4 tsp
Ghee- 1-2 tbsp.

Chop the plantain in medium small cubes.
Deep fry in hot oil in a wok till golden brown. You may fry in 3-4 batches. make sure you do not burn it. Transfer the fried plantains into a plate.
Now beat eggs lightly with sugar and cardamom powder using a fork. Keep aside.
Now heat a pan with ghee. You may add cashews and raisins if you want.
Now to the hot ghee, pour the lightly beaten eggs and scramble using a wooden spoon.
Throw in the fried plantains and mix everything together.
Serve hot.

Monday, 11 July 2016


The biggest picky eater in my house is my husband. He eats without complaining much, but he eats very less, i feel my efforts have gone in vain. And when it comes to something continental, he is least fan of it. Though my favorites too are Malabari dishes, i also am in awe with most of foreign dishes, especially due to very less effort and time that goes into making one.

My mother is a great cook, and i grew up eating all the best of Malabar delicacies, so there is no way I do not love them, especially when Umma cooks. But being a good chef, my Umma also like to experiment new dishes  and jots down almost all the recipes that are telecasted in television cookery shows.
So as a kid I was lucky enough to gobble all her delicious experiments. There was no way possibly any recipe could go wrong, especially when she cooks and adjusts a recipe according to her taste. There is really some magic in her hands.

Today's post is Shrimp spaghetti.
I am a great fan of something cheesy and white sauces when it comes to pasta and spaghetti. Whereas the only way my hubby would eat it is when loaded with spices. So I was forced to give this a Malabari twist. My kids love Spaghetti and was begging since ages to make one. As I said, my hubby do not fancy it in any sort, i pushed this away from my food routine to make space for even more Malabar dishes he like.
To put an end to my kids' cravings, I decided to make one at the same time to make my hubby eat the same without much fuss.

 So I prepared a shrimp curried sauce for this spaghetti, with all the spice powders that would be added usually in an Indian style curry. I first cooked the shrimps for a while rather than frying as i feel that would be more flavorsome than the fried version.

Over to the recipe,

  • Spaghetti- 300 gms
  • Shrimp - 250 gms (deveined and deshelled and cooked in water with turmeric powder and salt)
  • Oil- 2 tbsp
  • Onion -1 medium
  • Tomatoes- 2
  • Ginger garlic paste - 1 tsp
  • Carrot- 1/2, sliced thin
  • Bell pepper- 1/2, sliced thin
  • Kashmiri chilli powder- 1 tsp
  • Coriander powder- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Garam masala powder- 1/2 tsp
  • Tomato Ketchup - 2 tbsp
  • Worcestershire sauce/soy sauce- 1 tsp
  • Salt- to taste
  • Coriander leaves to garnish.


Lets cook shrimp first.

  • Cook the shrimps in water with turmeric powder and salt. Reserve 1 tbsp water and let the rest dry off completely.
Let's prepare the shrimp sauce.
  • In a deep bottomed pan, heat 2 tbsp oil, Add onions, saute till translucent.
  • Add ginger garlic paste and saute till raw smell disappears.
  • Now add in the tomatoes and cook it till soft and mushy.
  • Add bell peppers and carrot. Cook for few minutes.
  • Add in spice powders and saute.
  • Add in the ketchup and sauce.
  • Finally add shrimps, its stock, coriander and mix well off the flame.
  • In a huge pan of boiling water, pour some oil and salt.
Let's cook pasta.
  • Let the water boil thoroughly, Throw in a pack of spaghetti. Let it cook perfectly.
  • Drain off the excess water.
Final mixing.
  • Now heat the pan with shrimp sauce and throw in the spaghetti. Mix everything till well incorporated.
  • Garnish with coriander leaves.

Serve hot.