Wednesday, November 27, 2013

Chilli Pineapple Fried Rice

2 cups cooked jasmine rice( day old cooked rice)
1 cup pineapple cut into cubes
1/2 cup frozen thawed green peas
5-6 cloves of garlic finely chopped
2 tbsp finely chopped ginger
3 green chillies finely chopped
2 tbsp finely chopped spring onion (white part)
2 tsp chilli oil
a pinch of yellow food colour(optional)
2 eggs lightly beaten (skip if your a vegetarian)
2 tbsp spring onion greens
salt to taste

For the sauce
2 Tbsp golden moutain seasioning sauce or light soya sauce
2 tbsp pineapple juice
1/2 tsp sugar
1 tsp oyester sauce


  • In a bowl add all the ingredients mentioned under "Sauce" and keep aside
  • Heat a wok, add 1 tsp oil and then add egg and scramble it and keep aside
  • Add 2 tsp oil in the same wok and then add ginger,garlic green chilli and spring onion whites and stir fry for a min and then add rice, salt and stir fry for 3-4 minutes on a high flame
  • Reduce the heat and then add the green peas,pineapple cubes, food colour , sauce and mix well and cook for a min 
  • Add egg, spring onion greens and mix well
  • Lastly add the chilli oil and mix it well and cook for 2 min and then serve hot

Friday, November 8, 2013

Bittergourd Strips Subzi


6 Medium size bittergourd
1 onion sliced
6 cloves of garlic finely chopped
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp sabzi masala or garam masala
1/4 tsp amchur powder
1/2 tsp coriander powder
1 tsp tomato ketchup
1/2 tsp tamarind paste
1 tbsp jaggary
1 tsp lemon juice
a pinch of sugar
2 tbsp finely chopped coriander leaves
salt to taste
2-3 tsp oil

  • Cut the bittergourd into half, remove the seeds from it and then cut into thin strips, sprinkle salt on it and keep aside for 1-2 hours 
  • Then wash it very well and drain out all the water and dry it out with the help of a kitchen towel 
  • Heat 1 tsp oil in the pan add the bittergourd strips and fry it on a low flame till brown,crisp and gets cooked and then keep it aside
  • Heat 2 tsp oil in the same pan and then add garlic and fry till light brown and then add onion and fry till light brown
  • Add all the masala powder,ketchup and little water and cook for a min 
  • Add tamarind paste,jaggary,salt,pinch of sugar, and mix well
  • Then add the fried bittergourd strips and mix well
  • Add the lemon juice, coriander leaves and mix well and cover and cook for 5 min till everything gets blended well and then serve hot with roti

Monday, August 19, 2013

Mini Velvet Chocolate Cake


2 cups Maida

1 cup oil

2 tsp Baking powder

1/2 tsp soda

1 tin condensed milk

2 tsp vanilla Essence

3 tbsp Cocoa powder

1/2 cup chocochips or 1 cup chocolate (chopped)

1 cup milk

  • Mix maida, soda, baking powder together and mix it well with the help of a spoon.
  • In Wide bowl mix oil, vanilla essence, cocoa powder, and beat to a high speed with the help of electric beater. Now add condensed milk and keep beating ull get a thick looking batter.
  • Now add maida little by little and keep mixing  with the help of electric beater then add 1 cup milk to it add chochips and mix
  • Pour 1 scoop each of the batter in the mini bunt cake pan and then bake at 180 for 12-15 min or till done and then serve with chocolate sauce on top...
Variation: Just omit cocoa powder if u want a vanilla choco chip cake

Monday, June 17, 2013

Tandoori Roti


2 cups whole wheat flour + for dusting
1 tsp yeast
1 tsp sugar
salt to taste
1 tsp oil
water as required

Other ingredients
butter for basting


  • Add wheat flour,yeast,sugar,salt in a bowl and add enough warm water and knead to a smooth and elastic dough and then apply oil all over the dough and then keep it aside for 1 hour till it doubles in size
  • After an hour knead it again and divide them into equal proportion
  • Roll out each portion into slightly thick circles
  • Heat a pressure cooker and lightly grease it with oil at the bottom
  • Remove the lid of the pressure cooker and lightly grease the insides of the bottom with oil.
  • Heat upside down over an open flame.
  • Apply a little water on one side of each tandoori roti and stick the wet side on the inside of the heated bottom of the pressure cookerAgain turn the bottom of the pressure cooker upside down and cook till brown spots appear on the surface of the tandoori roti and it peels away easily and then brush each of the roti with butter and then serve hot with any north indian gravy

(You can stick 3 to 4 tandoori rotis on the inside of the pressure cooker at a time.)

Wednesday, May 29, 2013

Chicken 65 Frankie

For Paratha
Frozen paratha or tortilla
1 egg for each paratha

For Chicken 65
1 boneless chicken breast cut into small cubes

For Marination
1/2 egg beaten
1 tbsp lemon juice
1 tsp ginger garlic paste
1 tsp chopped curry leaves
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp black pepper powder
pinch of red food colour
1 tsp cornflour or as required
salt to taste

For the  Masala
1 onion finely chopped
1 " ginger finely chopped
6 garlic cloves finely chopped
3-4 minced green chillies
1/2 tsp red chilli powder
a pinch of red food colour
2 sprigs of curry leaves
3 tbsp curds mixed ith 1/4 tsp sugar and 1/2 tsp all purpose flour
2 tbsp finely chopped coriander leaves
salt to taste
2 tsp oil + for deep frying

Other ingredients
1 onion cut into thin roundels
1/2 tsp chaat masala

For chicken 65

  • Marinate the chicken with the ingredients mentioned under marinade for 2 hours and then deep fry in batches till its cooked and crisp and then keep aside
  • Heat 2 tsp oil in a pan add garlic,ginger,green chilli and fry for a min
  • Then add onion,curry leaves and fry till light brown, add chilli powder,salt and fry for few seconds
  • Add the curd mix,food colour and little water and stir continously 
  • Add salt,fried chicken pieces and mix well till it gets coated with all the masala and lastly add coriander leaves and serve hot

For the Frankie

  • Heat a griddle add the frozen paratha and cook on both sides till done 
  • add the beaten egg on one side of the paratha and flip it and cook and keep aside
  • Do the same thing for the remaining paratha and egg
  • Take a paratha and put the filling in the center of it, add onions mixed with chaat masala and fold the 2 corners of the paratha and insert a toothpick and then serve with green chutney

Tuesday, April 30, 2013

Thai Chilli Basil Rice


3 cups cooked & a day old jasmine rice
1 cup frozen peas & carrots
1/2 cup parboiled snow peas
1 cup Bean sprouts
1 cup chopped Thai Basil
1/4 cup chopped chives
1 egg
2 shallots finely chopped
5-6 cloves of garlic finely chopped
2 Fresh Red chilli sliced
2 tsp fish sauce
2 tsp soya sauce
2 tsp cooking wine or sherry (optional)
1 tsp brown sugar
2 tsp oil
2 tsp toasted sesame oil
salt to taste


  • Heat a wok, add 1 tsp oil and then when its hot add an egg and cook stirring until they are lightly scrambled but not too dry 
  • Then add 1 tsp oil and add in the garlic, shallots,chilli and fry for a minute
  • Add Basil, fish sauce,soya sauce, cooking wine, brown sugar and stir for few seconds
  • Add the vegetables,cooked rice,salt and mix till well combined and then add the chives,bean sprouts and cook for 5 more minutes
  • Lastly add the sesame oil and mix well and then serve hot 

Tuesday, March 5, 2013

Thai Penang Curry Noodles


200 gms Boiled Noodles
1 tbsp chopped garlic
1 onion sliced
1 cup capsicum cut into strips
2 tbsp Panang Curry Paste
1/2 cup crushed roasted peanuts
1/2 cup coconut milk
10-15 thai basil leaves 
1 tsp fish sauce or soya sauce
1/4 cup tofu cubes
1/2 tsp white pepper powder
1 tbsp finely chopped coriander leaves
salt to taste
2 tbsp sesame oil 
1 tsp roasted sesame seeds for garnishing


  • Heat 1 tbsp oil in a pan, add garlic and fry till light brown and then add onion and fry till translucent
  • Add capsicum and fry till crunchy & crisp 
  • Add the curry paste, peanut and mix well
  • Add coconut milk,fish sauce and bring it to a boil 
  • Then add basil leaves, tofu salt, pepper, coriander leaves and mix well
  • lastly add noodles and toss well ,sprinkle sesame oil and sesame seeds and then serve hot

Thursday, February 7, 2013

Masala Vada Burger

I absolutely love this masala vada espcially when mom used to prepare this ...I miss her so much ...well So thought to experiment in my own way in the way of the burger...just loved the Indian twist in a burger.


For the Vada

2 cups chana dal
2 onion finely chopped
2-3 green chilli finely chopped
1/4 cup chopped coriander leaves
salt to taste
Oil to deep fry

Other ingredients 

Peri peri sauce or Spicy Mayo as per taste
4 Mini burger buns cut  into half
4 lettuce leaves
few onion rings
butter to pan fry the buns


For the vada
  • Wash  and Soak chana dal for 3 hours
  • Grind the chana dal coarsely without water
  • Put the chana dal paste in a bowl and then add onion,green chilli,coriander leaves and salt 
  • Mix well and make medium size ball from the mixture and flatten each of  it with ur palm
  • Heat oil in a pan and then deep fry it till golden brown and crisp and then keep aside
For the burger
  • Slit the burger buns into half and toast them with butter on both sides and keep aside
  • Take a burger bun and apply peri peri sauce or mayo evenly on both sides,then put the lettuce,onion rings and the chana dal patties on it and close it with the other half of the bun
  • Repeat the same with the other remaining bun and serve