Monday, 31 August 2015

Potato Bundles

The Pioneer Woman's potato bundles are so easy to assemble and fun to make. A parcel of potatoes, onions, butter,sprinkle of paprika, ground pepper and Cream is baked in sealed foil packets in the oven. These potatoes are crispy on the outside and soft and tender from inside. Caramelized onions and butter makes these potatoes so delicious.


  • 2 Large Potatoes ( use Russets potatoes)
  • 1 Large red onion or white onion
  • 2 Tablespoons cold unsalted butter
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon mixed dried herbs(thyme, rosemary and oregano)
  • Salt as required
  • 2 Tablespoons heavy cream
  • freshly ground black pepper to taste
  • 2 tablespoons chopped cilantro or parsley 


1. Wash potatoes and dice them into cubes/ chunks. Start by cutting the potato into two lengthwise. Then slice each halves. Cut potato slices into dices /cubes


2. Peel remove onions and cut them into chunks
3. You need foil sheets to make bundles. Cut the foils into squares. Place some potatoes in the middle of the foil. I made 3 parcels out of 2 large potatoes. Each potato parcel was like huge serving. You can make 4 parcels if you want small servings
4. Throw some onions to the foil

5. Now place about 1/2 tablespoon of butter in each parcel
6. Sprinkle paprika, dried herbs, salt

7. Drizzle heavy cream ( about 1/2 tablespoons in each parcel)

8. Finally sprinkle chopped parsley or cilantro

9. Sprinkle freshly ground black pepper as required
10. Roll up the foil packages and seal all sides

11. Repeat step numbers 3 to 10 and make remaining potato parcels
12. Place the prepared foils in a baking tray and bake at 180 C for 25 minutes
13. Then increase the oven temperature to 200C and bake for 15 minutes more.
14. Finally turn the oven to broiler mode and broil for a minute
15. Potato parcels are ready to be served. To serve potato parcels, place one foil packet in each dinner plate and let everyone open them up

Monday, 24 August 2015

Dhaba Style Tandoori Chicken

Juicy, moist, smoky and charred dhaba style Tandoori chicken roasted in the oven. You won't need take-out anymore. Homemade tandoori masala with the aromatic Indian spices is mixed with sour cream for the marinate. Chicken is marinated for 4 hours and oven roasted until cooked and charred under the broiler with the basting liquid.
Don't be overwhelmed by the huge list of ingredients required for the preparation. These are everyday ingredients that you might already have in your kitchen.


  • 4 Chicken drumsticks ( and /or ) Chicken Thighs with Skin on (Chicken legs and thighs yield the moist baked chicken. Chicken breasts tend to dry out with this preparation)

To Marinate Chicken

  • 1/3 Cup Sour Cream
  • 1 Tablespoon Heavy Cream
  • 1 teaspoon Ginger Minced
  • 4 Garlic cloves crushed and minced
  • 4 Tablespoons Homemade Tandoori Masala powder(recipe follows)
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Paprika for the bright red color
  • 1 Teaspoon Lemon Juice
  • Zest of a lemon
  • 2 Tablespoon vegetable Oil
  • Salt to taste

For Basting ( Mix everything together)

  • 1/2 Tablespoon Sour Cream
  • 1/2 Tablespoon Heavy Cream
  • 2 Tablespoons Tandoori Masala Powder

For the Tandoori Masala Powder

  • 1 Teaspoon Cumin Seeds
  • 1 Teaspoon Whole black peppercorns
  • 1/4 Teaspoon Fenugreek seeds
  • 3 Cloves
  • 1 Green Cardamom
  • 1/2 inch Cinnamon Stick
  • 1/4 Teaspoon grated nutmeg
  • 1 Tablespoon Coriander seeds
  • 3 Dry Red Chillies

Prepare Tandoori Masala

1. In a pan dry roast all the ingredients listed under 'For the Tandoori Masala powder' on low flame for a minute or until you smell the flavors of roasted spices
2. Switch off the flame and let the ingredients cool completely
3. Then add the ingredients to the spice grinder and grind it to a smooth powder
4. Store in airtight container and use as required


1. Wash chicken drumsticks and thighs and make slits on the pieces. This is done so that spices gets well inside the chicken pieces. Retain the skin on the chicken pieces.
2. Mix all the ingredients listed under marinate                   
3. Taste and check for salt and pepper and add more if required
4. Add the chicken pieces in the marinate and coat each piece with marinate. Make sure you apply mixture inside the slits also                              
5. Let the chicken marinate for 3 to 4 hours in the refrigerator or overnight in the freezer
6. Take the chicken out of the refrigerator and bring it to room temperature. When you are ready to roast the chicken, preheat the oven to 200 C.
7. Grease and line Baking tray with aluminium foil. Grease the foil with oil. Arrange the marinated chicken pieces in a single layer and drizzle with 1 Teaspoon of oil over the chicken pieces. Cover the tray with a aluminium foil.                  
8. Bake at 200 C for 15 minutes
9. Reduce the temperature to 180 C and bake the chicken covered with aluminium foil for 25 to 30 minutes
10. Flip sides once or twice to make sure chicken is getting cooked evenly. Drizzle with oil when you flip sides
11. After 25 minutes , check if the chicken is cooked through
12. Remove the foil. Baste the chicken with basting liquid we prepared. Return the chicken to the top most rack and broil for 2 to 3 minutes or until chicken gets nice char on the top. If your oven does not have broil option, then use the grill mode of the oven
13. Once out of the oven, cover the chicken with aluminium foil and let it rest for 5 minutes
13. Slice and Serve hot with tangy green mint chutney, sliced onions and lemon wedges

Sunday, 23 August 2015

Cheat's Chocolate Molten Lava Cake done in microwave

Cheat's Chocolate Molten lava cake done in microwave in one minute. Easiest and moist chocolate lava cake ever! Poke chunks of your favourite milk chocolate in the prepared cake batter and cook in microwave mode for a minute in silicone moulds / ramekins. I used dairy milk as mentioned in the original recipe.



Yield : 2 Servings


  • 2 Tablespoons All purpose flour
  • 2 Tablespoons granulated white sugar
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Instant coffee powder
  • a pinch of salt
  • 3 Teaspoon melted butter
  • 1/2 Cup Milk at room temperature
  • 4 big chunks of dairy milk or any milk chocolate


1. In a small mixing bowl add flour, sugar, baking powder, baking soda , instant coffee powder and salt and mix
2. Make a well in the centre of the flour and pour in melted butter, vanilla extract, milk and whisk until there are no lumps and the batter is smooth. This batter is quite runny
3. I used silicone cupcake moulds to cook the cake in microwave. you can use any microwave safe bowl or ramekins. I did not grease silicone moulds. If you are using ramekins or microwave safe bowl, grease it well with butter
4. Now pour the prepared batter in the moulds
5. Now, here is the tricky step: take 2 small pieces of milk chocolate and gently push it in the center of the batter. The Goal is to completely immerse the chocolate inside the batter and also to make sure that the chocolate piece is not touching the bottom of the mould. If the chocolate is touching the bottom of the mould, then you will have chocolate oozing out from the top of the cake when you invert the cake on the serving platter.
6. My batter was enough to fill 3 silicone mini cupcake moulds. If you are using ramekins, pour the batter in 2 ramekins
7. Microwave at 800Watt power for One Minute. If you see raw batter on the top of the cake , it is fine. This cake continues to cook even after removing from the microwave
8. let the cake sit at room temperature for 3 minutes
9. Then invert it on a serving plate. Since I used silicone mould, the cake came off easily without any struggle. For ramekins, run a thin knife around the edges of the mould and then invert it on the plate. Hopefully you will be able to invert it without breaking the cake.
10. Dust it generously with powdered sugar and cut the cake in the center. Enjoy your hot milk chocolate lava oozing out from the center

Saturday, 22 August 2015

Eggless Whole Wheat Banana Walnut Muffins

Healthy and delicious banana walnut muffins made with 100% whole wheat flour.



  • 1 Cup Whole Wheat Flour
  • 3/4  Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Ground Cinnamon
  • 3 Ripe Bananas
  • 1/3 Cup Sugar
  • 2 Tablespoons melted butter
  • 1/3 Cup Milk
  • 1 Teaspoon Vanilla extract
  • 1/3 Chopped walnuts
  • Mini chocolate chips for topping


1. In a mixing bowl sift together wheat flour, baking powder, baking soda, ground cinnamon, salt
2. In a separate large mixing bowl mash up the banana. Add melted butter, sugar and vanilla extract and mix using a spoon
3. Now add dry ingredients into banana mixture alternating with milk and mix until the mixture is smooth without any lumps
4. Fold in chopped walnuts
5. Preheat the oven to 180C and grease a muffin pan
6. Divide the batter into 6 muffin cups and bake at 180C for 25 to 30 minutes
7. Let the muffins cool in the pan for 10 minutes and then cool them on a wire rack
8. Serve with chilled milk / coffee for breakfast

Friday, 21 August 2015

Sprouted Mung Bean Salad with Creamy honey peanut dressing

This salad is super healthy, light and refreshing. Sprouted mung beans, carrots, tomatoes, pomegranate seeds and salted peanuts tossed in a delicious creamy and spicy honey peanut dressing.




  • Mung Bean sprouts
  • 1 Carrot peeled and chopped
  • 1 Tomato seeded and diced
  • 1/4 Cup pomegranate seeds
  • 2 Teaspoons roasted salted peanuts

For the dressing

  • 1/4 Cup Peanut Butter
  • 2 Teaspoons organic honey
  • 1/2 Teaspoon Soy Sauce
  • 1/2 Teaspoon Sweet Chilli Sauce
  • 1/4 Teaspoon red chilli flakes
  • Zest of one lemon
  • 1 Teaspoon lemon Juice
  • 1/2 Teaspoon minced garlic
  • 1/2 Teaspoon minced ginger
  • a big pinch of salt


1. Prepare the dressing: In a food processor add all the ingredients listed under 'For the dressing' and pulse it 3 to 4 times. Dressing is ready
2. In a large salad bowl, add sprouts, tomatoes, carrot, pomegranate, peanuts and toss
3. Pour the dressing generously into the salad and toss again
4. Serve once

Eggs, Caramelized onions and Spinach Sandwich

Grilled Cheese sandwich with Caramelized onion, spinach , boiled eggs and a healthy spread of sprouted mung bean pesto.


  • 4 Thick slices of sandwich bread ( I used honey whole wheat bread)
  • 1 Hard boiled egg sliced
  • 2 Teaspoons unsalted butter
  • 1 Large red onion sliced
  • 1/2 Cup Fresh Spinach chopped roughly
  • 1/2 Teaspoon Sugar
  • 1/2 Teaspoon soy sauce
  • a big pinch of red chilli flakes
  • 2 Slices of Cheese ( I used Amul processed cheese slices)
  • salt to taste

For the sprouts pesto

  • 1/4 Cup sprouted mung beans
  • 2 Tablespoons fresh cilantro leaves
  • 5 Mint leaves
  • 1 Garlic Clove
  • 2 Tablespoons roasted peanuts
  • 1 Tablespoon peanut butter
  • 1/2 Green Chilli
  • 1 Teaspoon Organic Honey
  • 1 Teaspoon EVOO


1. In a food processor , add sprouted mung beans, cilantro, mint, peanuts, green chilli, honey and peanut butter. Process everything for a minute until the mixture resembles coarse. Then add EVOO and pulse it 3 to 4 times. Set aside
2. In a pan or skillet, melt 1 Teaspoon butter. Add onions, sprinkle sugar over the onions and sauté on medium flame for 3 to 4 minutes stirring intermittently until they are caramelized, crispy and golden. Add chopped spinach and sauté for a minute. Then add soy sauce , red chilli flakes and give it a stir. Season with salt and pepper. Set aside
3. Apply Butter on both sides of the bread slices. Apply a tablespoon of pesto on one side of the slice. . Then place a cheese slice over the pesto. Then place 2 tablespoons of caramelized onions and spinach mixture
4. Place sliced eggs. Season the sliced eggs with salt and pepper
5. Finally close the sandwich with a bread slice. Grill the sandwiches until the cheese melts and the bread is crispy and golden
6. Alternatively you can toast them in skillet. In a non stick pan/ skillet, carefully place the sandwich and keep the flame in low settings. Using a potato masher, gently press the sandwich and cook until the sandwich bread is crispy and golden. Flip sides and cook the other side too
7. Serve hot


Thursday, 20 August 2015

Old-Fashioned Honey Whole Wheat Bread

Soft and light old-fashioned honey whole wheat bread. Perfect for sandwich or French toast.




  • 1 Cup warm Milk
  • 2 Teaspoons granulated white sugar
  • 2 Teaspoons active dry yeast
  • 2 and 1/2 Cups Whole wheat flour
  • 1/2 Cup All purpose Flour
  • 2 Tablespoons shortening / vanaspati
  • 1 Egg
  • 1/4 Cup Honey


1. In a measuring cup add warm milk. Stir in sugar. Add yeast and set aside for 10 to 15 minutes or until the yeast is activated and the mixture is frothy
2. In a large mixing bowl, add whole wheat flour, all purpose flour
3. Add shortening and using finger tips mix it in the flour
4. Make a well in the centre of the flour and pour in beaten egg , honey and yeast mixture
5. Beat with a electric mixture until the dough is mixed through. This dough will be super sticky
6. Cover the dough with a plastic wrap and keep in a warm place for an hour or until the dough doubles
7. Turn the dough onto a surface and sprinkle 1 or 2 tablespoons of flour. Start kneading the dough for 15 minutes or until the dough is no longer sticky and it holds shape
8. Grease a loaf pan and dust it with flour
9. Shape the dough into a loaf and place it on the greased loaf pan and set aside in a warm place for 30 minutes
10. Preheat the oven to 200C
11. Brush milk on the top of the bread and bake at 200C for 25 minutes or until the top is golden
12. Cool the bread in the pan for 10 minutes and then transfer it to a wire rack and cool completely
13. Slice the bread and serve with butter and jam or with coffee

Wednesday, 19 August 2015

Honey Vanilla Pound Cake

Moist and fluffy Honey vanilla pound cake.



  • 2 Cups Cake Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup unsalted butter at room temperature
  • 1 and 1/4 Cups of granulated white sugar
  • 4 Large eggs at room temperature
  • 1/4 Cup Organic Honey
  • 1 Teaspoon lemon zest
  • 2 Teaspoons vanilla extract


1. Preheat the oven to 180C /350 F. Grease and line a loaf pan and set aside
2. In a mixing bowl sift together flour, baking powder and salt. Set aside
3. In a large mixing bowl, cream together butter and sugar using a hand mixer or electric mixer on medium speed for 4 to 5 minutes until it is creamy and pale
4. In a measuring cup add eggs, honey, vanilla extract and lemon zest. Do not combine.
5. Now add this egg mixture to the mixing bowl , one egg at a time beating until the egg is incorporated
6. Add the dry ingredients into the wet ingredients and beat until just combined
7. Pour the cake batter into the loaf pan and bake at 180C for 50 minutes or until a tooth pick inserted comes out clean
8. Cool the cake in the pan for 15 minutes and then turn out onto a cooling rack
9. Slice the cake and serve

Tuesday, 18 August 2015

Tabbouleh Salad

Tabbouleh is a light and refreshing Lebanese salad made of bulgur wheat, chickpeas tomatoes, cucumber, and whole punch of fresh herbs including mint, scallions and cilantro in a simple olive oil and lemon dressing.




To Cook Bulgur wheat

  • 1/3 Cup Bulgur Wheat
  • 1/2 Cup boiling water
  • a pinch of turmeric powder
  • a pinch of roasted cumin powder
  • a pinch of paprika
  • 3 to 4 strands of saffron
  •  big pinch of salt

For the Salad

  • 1/3 Cup minced scallions white and green part
  • 1/3 Cup chopped fresh mint leaves
  • 1/3 Cup chopped cilantro leaves or parsley
  • 1 English cucumber seeded and diced
  • 1/2 Cup fresh tomatoes chopped or cherry tomatoes cut in half
  • 1/2 Cup

For the Dressing

  • 2 Tablespoon freshly squeezed lemon juice
  • 2 Tablespoons Olive Oil
  • Salt to taste
  • freshly ground black pepper to taste


1. Place the bulgur wheat in a large mixing bowl. Add salt, turmeric powder, cumin powder, paprika, saffron and give it a nice stir
2. Add 1/2 Cup super hot boiling water to the bowl and using a fork stir to combine
3. Close the bowl with a plastic wrap and set aside for about 30 minutes to an hour
4. After 30 minutes, using a fork gently stir the wheat
5. Add scallions, mint, parsley, tomatoes, cucumber, chickpeas and mix well
6. Season with salt and pepper
7. In a small bowl, combine olive oil, lemon juice, salt and pepper and whisk
8. Pour the dressing over the salad and serve


Monday, 17 August 2015

Apple beignets with cinnamon sugar

Cored apple slices dipped in batter and deep fried and then tossed in cinnamon sugar. Crispy , crunchy on the outside and stuffed generously with a thick slice of apple inside. Perfect tea time snack. These are super crispy, not overly sweet and apple with cinnamon tastes heavenly.



For the batter

  • 1/2 Cup all purpose flour
  • 3/4 Teaspoon baking powder
  • a pinch of baking soda
  • a pinch of salt
  • 1 Teaspoon of ground cinnamon / cinnamon powder
  • 6 Tablespoons milk ( I used full cream milk )

For the cinnamon sugar

  • 1/4 Cup granulated white sugar
  • 2 Tablespoons icing sugar
  • 1 Teaspoon ground cinnamon / cinnamon powder

For the beignets

  • 1 apple ( I used red delicious )
  • vegetable oil for deep frying


1. In a mixing bowl, mix together all purpose flour, baking powder, baking soda, salt, cinnamon powder


2. Pour milk to the bowl and using a spoon mix together flour and milk to form a batter without lumps. This batter is quite thick. Set aside for 10 minutes

3. Meanwhile, cut the apple into thick rings. Core the seeds and remove the skin from the apple rings.

4. In a small plate, toss granulated sugar, icing sugar, cinnamon and set aside

5. In a wok / pan heat oil. When the oil is hot, reduce the flame to low

6. Now, dip cored apple slice in the batter we prepared at step number 2 to coat completely. Drip off excess batter

7. Gently slide in the apple slices in the hot oil
8. Fry them in hot oil on low / medium flame for 3 minutes on each side. I fried the first apple slice on medium flame, it turned little dark. Hence I reduced the flame to low and fried the remaining slices


9. Immediately drain the fried beignets on a paper towel to remove excess oil

10. Then toss them in cinnamon sugar mixture we prepared at step number 4.
Coat the beignets generously with cinnamon sugar and coat them while they are still hot. The sugar gently melts and coats the beignets when they are hot

11. Serve hot with tea / coffee

Sunday, 16 August 2015

Meat Sauce

A classic meat sauce is juicy, mildly spiced and flavorful.  Ground meat is slow cooked in marinara sauce along with tomatoes, stock and herbs to juicy perfection. Best served over cooked Spaghetti or with garlic bread.


  • 500 Grams Ground meat (I used mutton mince/keema.You can use ground beef )
  • 2 Tablespoons EVOO
  • 2 Bay leaves
  • 3 Garlic Cloves minced
  • 1 Large onion chopped finely
  • 1 Green Bell pepper seeded and diced
  • 1 Cup Tomato puree
  • 1/4 Cup Tomato Paste
  • 1 Cup Marinara Sauce
  • 1/2 Cup Chicken stock or white wine
  • 1 Tablespoon granulated white sugar
  • 1 Teaspoon mixed dried Italian herbs ( thyme, oregano and basil)
  • 1/2 Teaspoon red chilli flakes
  • 1 Large potato cut into big chunks ( optional)
  • 1 Tablespoon chopped cilantro or parsley for garnish
  • salt to taste


1. In a large pot over medium high heat, add ground beef and sauté for 3 to 4  minutes until the meat turns pale and slightly browned
2.Remove the meat from the pan and set aside
3. In the same pan, add olive oil. When the oil is hot, add bay leaves and garlic and fry until the garlic is light golden
4. Add onions and green bell pepper and fry for a minute
5. Then add tomato puree and sauté for 3 minutes until oil separates from the mixture
6. Then add tomato paste, marinara sauce and sauté for a minute
7. Add sugar dried herbs, red chilli flakes and sauté for 2 more minutes until well combined
8. Then add browned meat along with chicken stock and give it a nice stir. If you are using potatoes you can add them now
9. Close the pot with a lid and simmer for 45 minutes to an hour until the meat is soft, juicy and cooked through
10. Meat sauce is ready to be served. Serving suggestion: Serve meat sauce over cooked spaghetti or your favourite pasta. I served it with roti and baguette

Saturday, 15 August 2015

Chocolate Banana oatmeal with toasted coconut

If oats is your staple breakfast like mine , then you must try this delicious chocolate banana oatmeal topped with toasted coconut. Replace granulated white sugar with Stevia / Sugar substitute for a healthier option.



  • 1/4 Cup Quick cooking oats
  • 3 Tablespoons chopped dark chocolate
  • 2 Teaspoons of granulated white sugar
  • 1 Cup milk
  • 2 Teaspoons toasted coconut
  • 1/4 Cup mashed banana


1. In a sauce pan heat milk. When the milk is warm, add dark chocolate and using a whisk stir it to dissolve the chocolate
2. Add sugar and whisk it again
3. Wait until the milk is super hot. Then add oats and simmer. Stir intermittently and cook the oats for a minute
4. Switch off the flame. Let the oat meal cool down slightly and when it is warm, add mashed banana, toasted coconut
5. Transfer the chocolate oats to a serving bowl serve with few slices of banana

Friday, 14 August 2015

Coconut Macaroons

These Coconut macaroons have the perfect texture, crunchy on the outside, chewy on the inside. The easiest and most delicious cookies ever! 




  • 4 Cups toasted grated coconut ( I used grated fresh coconut)
  • 2 Egg whites
  • 1/4 Cup Sweetened condensed milk
  • 1/3 Cup castor Sugar
  • 1 Teaspoon vanilla extract
  • a pinch of salt


1. Preheat the oven to 160 C. In a baking tray spread the shredded coconut and bake at 160C for 2 minutes tossing intermittently until they are crispy. Do not brown the coconut flakes
2. In a large mixing bowl, add toasted coconut, condensed milk, castor sugar, salt and vanilla extract. Using a spatula combine everything.  I used a splash of citrus rum. You can skip adding rum.
3. In a clean large mixing bowl, add egg whites. Make sure the bowl is clean and dry and absolutely no water. Using a electric beater beat the egg whites until firm peak forms
4. Immediately fold the beaten egg whites into the coconut mixture
5. Line and grease a cookie sheet / baking tray. Scoop out coconut mixture about 1 tablespoon size and place it on a greased tray. Bake at 180 C for 5 minutes
6. Then reduce the oven temperature to 160C and bake for 20 minutes or until the macaroons turn crispy and golden
7. Cool on a wire rack
8. Drizzle melted dark chocolate or nutella over the macaroons and Serve

Thursday, 13 August 2015

Scrambled eggs with spinach and tomatoes

Creamy, Silky scrambled eggs with spinach, tomato and chives. Perfect way to start your morning.




  • 4 Large eggs
  • 1 Ripe tomato
  • 1/3 Cup tightly packed fresh spinach chopped finely
  • 1/2 Tablespoon butter
  • 1/2 Teaspoon Olive oil
  • Salt and freshly ground black pepper to taste
  • Chives for garnish


1. Crack eggs into a bowl and add a big pinch of salt. Whisk the eggs until well blended. Don't overmix
2. Scoop of seeds of tomatoes and chop them into small pieces
3. In a non stick pan over lowest heat setting, melt butter. Add olive oil. When the butter melts,
add tomatoes and spinach. Sprinkle with a pinch of salt and cook for minute just until the spinach turns wilted
4. Add the eggs and using a spatula start making swirls in the egg mixture. When the egg mixture turns from runny to slightly thicker consistency, run the spatula in the egg mixture to make long sweeps in the pan. Make sure to use the lowest heat setting
5. After 30 seconds, small curds will begin to form. At this stage, take the pan off the heat, work with spatula to make sweeps in the egg and then return the pan to the heat. Slow cooking the eggs and by taking it off the heat for 10 seconds helps retain creamy consistency of the eggs. Slow cook, take it off heat, sweep with spatula, return the pan to the heat. Follow this step 3 times.
6.Now remove the pan off the heat. Do not stop sweeping with spatula. Though the pan is off the heat, eggs will continue to cook. Hence you need to just runt the spatula through eggs to avoid big chunks/ crusty /dry
7. Sprinkle freshly ground black pepper and chopped chives and serve hot


Tuesday, 11 August 2015

Barley and lentil soup with veggies

A hearty bowl of soup with barley, lentils and loaded vegetables. Healthy, delicious, guilt-free and keeps your hunger pangs away.




  • 1 Tablespoon EVOO
  • 2 Garlic cloves crushed
  • 1 Teaspoon mixed dried herbs (I used thyme, oregano and basil)
  • 1/2 Cup chopped shallots
  • 1/2 Teaspoon red chilli flakes
  • 2 Carrots cut into thick slices
  • half packet mushrooms (cleaned and thickly sliced)
  • 1/3 Cup tomato puree
  • 1 Tablespoon tomato paste
  • 1 teaspoon sugar
  • 1/3 Cup barley soaked in warm water for 30 minutes or an hour
  • 1/4 Cup lentils ( soaked in regular tap water for 30 minutes. I used yellow moong dal. You can use lentil of your choice)
  • 1 Cup vegetable stock or chicken stock ( I used low sodium chicken stock)
  • 2 Cups water
  • Salt to taste
  • freshly ground black pepper to taste
  • fresh cilantro leaves for garnish


1. In a large deep pan, heat olive oil over medium heat. When the oil is hot, add garlic cloves and fry until they are light golden
2. Then add dried herbs, chilli flakes and shallots and fry until shallots are soft
3. Add mushroom and turn the flame to high and fry the mushroom until they turn crispy and golden. stir intermittently to avoid burning
4. Add carrots and cook for a minute
5. Drain water from pre-soaked barley and lentils and add them to the pan
6. Add tomato puree , tomato paste , sugar and vegetable stock
7. Check for salt and add salt accordingly. Season with ground black pepper
8. Add 2 cups of water and close the pan with the lid. Let the lid be open half way through and simmer the soup for 45 minutes to an hour. Alternatively, you can pressure cook on lowest heat setting for 10 whistles. Soup is ready to be served when barley is cooked through
9. Serve hot with a good drizzle of EVOO and fresh cilantro leaves


Monday, 10 August 2015

Stir fried mushrooms and green peas with Cajun spice mix

This stir fried mushrooms and green peas comes together so quickly and it's perfect for week night dinners / busy days. Crispy mushrooms , soft green peas and a delicious spice blend to binds them together. I used this side as a filling in along with cucumber and mayo in my chapathi rolls. You can serve it along with rice.


  • 1 Tablespoon salted butter
  • 2 Teaspoons of homemade or store bought Cajun Seasoning
  • 1 Cups Fresh Green Peas ( thaw if frozen)
  • 1 packet of button Mushrooms (Cleaned and sliced)

For the Cajun Seasoning ( Yield 1/4 Cup) 

  • 2 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 and 1/4 Teaspoon dried thyme
  • 1 and 1/4 Teaspoon dried basil
  • 1 and 1/4 Teaspoon dried Oregano
  • 1/2 Teaspoon Red chilli flakes
  • 2 Teaspoon paprika ( alternatively you can use Kashmiri red chilli powder)
  • 1 and 1/2 Teaspoon cayenne pepper ( alternatively you can use spicy red chilli powder locally available in India. I Used Ashirwad red chilli powder red and hot)
  • 2 Teaspoon salt 


1. Make Cajun Seasoning : Combine all the ingredients together listed under the Cajun seasoning and store in a airtight container.
2. In a large pan, heat butter. when the butter melts, add  mushrooms and fry on high flame for 5 minutes stirring intermittely
3. Add fresh green peas. Give it a nice stir
4. Then sprinkle Cajun seasoning to coat the mushroom and green peas. give it a nice stir
5. Close the pan with a lid and reduce the flame to medium. Let the green peas and mushrooms cook for 3 to 4 minutes until they are cooked through and the mushrooms are nice crispy
6. Serve hot

Sunday, 9 August 2015

Banana Peanut Butter Coconut Blondies

Soft, chewy Peanut Butter blondies sweetened with banana and topped with toasted coconut and nuts.


  • 1/2 Cup melted butter
  • 1/2 Cup brown Sugar packed
  • 1/2 Cup peanut butter
  • 1/2 Cup mashed Banana
  • 1 Teaspoon vanilla extract
  • 1 Cup All purpose flour
  • a pinch of salt
  • 1/2 Cup Milk
  • 1/2 Cup nuts of your choice ( I used almonds and walnuts)
  • 1/2 Cup toasted coconut


1. In a large mixing bowl add melted butter and brown sugar and using a electric beater beat until smooth
2. Add peanut butter and mashed banana and beat together until well combined
3. Beat in vanilla extract
4. In a separate mixing bowl shift flour and salt together
5. Now add the dry ingredients to the wet ingredient alternating with milk
6. Fold in toasted coconut and nuts
7. This batter will be quiet thick. Spread the prepared batter in a greased 8x8 square pan and bake at 180 C for 25 minutes until the edges are crispy golden and the center is still gooey
8. Remove from the oven and cool the blondies in the pan for 10 minutes
9. Then cut them into bars and Serve

Friday, 7 August 2015

Chicken meat balls in creamy red sauce

Juicy chicken meat balls cooked in creamy , delicious tomato sauce. This sauce is silky, buttery and delicious. Super easy and tastes amazing. Best served with roti / naan.




  • 2 Tablespoons unsalted butter
  • 1 Red onion sliced
  • 1/3 Cup plain natural yogurt/ curd
  • 2 Tablespoons heavy cream
  • 1 Teaspoon kasuri methi (dried fenygreek leaves)
  • 1 Tablespoon chopped cilantro leaves for garnish
  • 10 Chicken balls ( recipe here )
  • Salt to taste 

To Grind 

  • 1/2 inch fresh ginger piece
  • 4 Garlic cloves
  • 1/4 Teaspoon fennel seeds
  • 2 Medium Tomatoes
  • 1 Tablespoon tomato paste
  • 1 Teaspoon Kashmiri red chilli powder
  • 1/2 Teaspoon garam masala
  • 1/4 Cup blanched almonds 


1. In a food processor, add all the ingredients listed under 'To Grind' and grind it to a fine paste. Set aside
2. In a large wide pan, heat butter. When the butter melts, add sliced onions and fry until they are soft and light golden
3. Then add the ground paste we prepared at step number 1 and sprinkle 1/4 teaspoon salt. Saute the mixture for 5 minutes on medium flame until butter starts leaving from the mixture
4. Add yogurt and give it a nice stir
5. Add 3/4 cup of water to the mixture. Season with salt and bring it to boil
6. Simmer the sauce for 5 minutes until it thickens slightly
7. Add chicken balls, kasuri methi and gently immerse the balls in the sauce
8. Cook for 5 minutes and then stir in heavy cream , chopped cilantro leaves
9. Let the sauce come to a gently boil after adding the cream. Once it starts boiling switch off the flame
10. Serve hot with roti / naan

Chicken Balls

Juicy, spicy and moist chicken balls with shallots, chilli, ginger and garlic. Crispy on the outside, soft and juicy on the inside and perfectly seasoned. So delicious and easy to make. Best served with mint yogurt dip as an appetizer or add them in spicy tikka sauce.


  • 300 Grams minced chicken
  • 1/2 Cup finely chopped shallots or red onion
  • 1 Green Chilli chopped finely
  • 1 Sprig of mint leaves chopped finely
  • 1 and 1/2 Tablespoon corn starch
  • 1 Teaspoon ginger garlic paste
  • 1/2 Teaspoon freshly ground black pepper
  • a pinch of turmeric powder
  • salt to taste
  • vegetable oil for deep frying


1. In a large mixing bowl, add chicken, shallots, mint leaves, green chilli, ginger, garlic, turmeric powder and using a fork mix gently. Do not over mix or press the mixture too hard


2. Add salt, pepper, corn starch and mix again
3. Wet your hands and make balls of this chicken mixture

4. In a wok / pan heat , heat oil. When the oil is hot, add 4 chicken balls at once in the hot oil and deep fry until golden. Fry the remaining chicken balls in batches
5. Drain on paper towel and serve hot with mint yogurt chutney or your favourite dip


Thursday, 6 August 2015

Cheesy potato Cutlets

Potato and cheese cutlets with dried herbs , salt and pepper are so easy to make and tastes delicious. Crispy on the outside, super soft from inside and they melt in your mouth. You can make them ahead and freeze them too. These are shallow fried in butter and oil and yet they are so light, delicious and flavorful. Best served with ketchup as a snack or stuff it in burger / pita bread.



  • 2 Large potatoes boiled and mashed
  • 1/3 Cup grated cheese (I used amul processed cheese)
  • 1/4 Teaspoon garlic powder
  • 1/4 Teaspoon red chilli flakes
  • 1/2 Teaspoon mixed dried herbs ( thyme, oregano, rosemary)
  • 1/2 Teaspoon ground black pepper
  • 1 Tablespoon rice flour
  • 2 Tablespoons corn flour / corn starch
  • Salt to taste
  • 1 Tablespoon salted butter
  • 1 Tablespoon vegetable oil


1. Boil potatoes in a large pot with plenty of water and a big pinch of salt. Boil until they are soft and you should be able to mash them to smooth paste. I pressure cooked them on low flame for 5 whistles.
 2. In a large mixing bowl, add mashed potatoes, cheese, dried herbs, rice flour, corn flour, salt and pepper and using a spoon gently mix everything together

3. Wet your hands with little water and make cutlets out of this potato mixture and set aside. At this stage, you can freeze them for later use

To freeze : You need parchment paper. Spread parchment paper. Sprinkle some rice flour or corn starch. Then place 4 cutlets on the parchment paper and sprinkle more corn starch over the top of the cutlets. Seal the parchment paper and wrap it with foil and freeze. You can warp them individually too. Do not place them directly on aluminium foil as they tend to stick to the foil when you thaw them.

4. In a large skillet / frying pan heat butter and oil. When the butter melts, keep the flame to medium and place 2 or 3 cutlets in the pan. Do not overcrowd the pan with more cutlets. I placed more cutlets and they tend to stick to each other. I would recommend using a bigger pan and leave space between them.

5. Shallow fry them until they are crispy and golden

6. Flip sides and fry on the other side too
7. Remove from the pan and drain them on paper towel
8. Serve hot with ketchup or your favourite dip