Friday, December 31, 2010

Scrambled egg roll

A very very easy snack prepared within a short time with easily available items. Healthy and love the pepper flavour!

  1. Long bun- 2
  2. Egg- 2
  3. Onion- 1/4 thinly sliced
  4. Mustard- 1/2 teaspoon
  5. Oil- for spluttering mustard

  1. Heat the pan with oil
  2. Splutter mustard seeds
  3. Saute onion for 2-3 mins.
  4. Break the eggs into the pan and stir gently
  5. Add salt and pepper
  6. Mix well on low flame for a min.
  7. Stuff the buns with the egg mix.
  8. Microwave for a min.

Serve with hot/cold coffee. A very simple and nourishing dish, a time saver too!

Thursday, December 30, 2010

Chicken potato roll

A very easy and interesting snack. So simple to make and yet yummy!!! I guess lazybones will love this dish a lot.

  1. Long bun- 4
  2. Minced chicken-1 cup
  3. Potato cut into cubes- 2
  4. Onion- 1/2 thinly sliced
  5. Mustard seeds- 1 teaspoon
  6. Salt-1 teaspoon
  7. Pepper powder- 2 teaspoon
  8. Water- 1/2 cup
  9. Oil- 1 teaspoon

  1. Pressure cook the chicken and potato with 1 teaspoon salt and pepper powder for 1 whistle.
  2. Mash well the potato and chicken.
  3. Heat oil in a pan and splutter mustard seeds.
  4. Saute onion in the oil.
  5. Add the mashed mix,remaining pepper powder to the pan and mix well.
  6. Stuff the split long buns with the mix.
  7. Microwave for 1 min.
Serve hot with a cup of coffee. These winter days are seriously making me lazy so as to go for such simple n filling stuffs! A pretty good evening snack and also boxed lunch for kids.

Wednesday, December 29, 2010

Chicken Stew/ Ishtu

Chicken stew or Ishtu as its commonly called serves the best combination for Appam and Idiappam. The spicy aroma  and gravy with chicken flavour adds extra taste.


  1. Chicken- 1/2 kg, cut into small pieces
  2. Potato-3 large,cut into cubes
  3. Onion-2 large, thinly sliced
  4. Green chillies- 3 slit into half
  5. Ginger-1 inch piece,cut fine
  6. Garlic- 4 pods,halved
  7. Cinnamon-3 stick
  8. Cardamom- 3
  9. Cloves-3
  10. Fennel seeds- 1 pinch
  11. Pepper whole- 4-5 
  12. Pepper powder-4 teaspoon
  13. mustard-1 teaspoon
  14. Salt-2 teaspoon
  15. Curry leaves- a few
  16. Coconut Milk- 1 Cup( Use coconut milk powder)
  17. Water
  18. Ghee- 1 teaspoon
  1. Pressure cook the chicken,potatoes with 1 teaspoon each of salt , pepper powder with 1/2 cup water for 1 whistle.
  2. Meanwhile, heat ghee in a pan
  3. Add Cloves, cardamom,cinnamon,fennel seeds,mustard, heat till they splutter.
  4. Add the sliced onions and saute them till light colour.
  5. Add the cut ginger garlic and chillies and saute for a while
  6. Add turmeric powder, salt,1 teaspoon pepper powder.
  7. To the above add the cooked chicken and potato,add 1/2 cup water,stir well.
  8. Cover and cook for 10 mins.
  9. Add coconut milk and cook in low flame for 1 min.
  10. Alternatively can use coconut milk powder dissolved in hot water.
  11. Add the remaining pepepr powder, mix well
  12. Garnish with curry leaves.
Ishtu is ready. Please check with the salt requirements, some may find it tasty with more salt and pepper. Serve them hot with appam or idiappam, also it makes a combination with porottas and rotis. Can use with rice too! Its simple. Instead of coconut milk, cow milk can also be substituted, but it's more tasty with coconut milk.Try it out, you are gonna love it!

Sunday, December 26, 2010

Spicy chicken curry

This simple chicken curry is very easy to make, less time consuming, a perfect match for rotis,ghee rice.


  1. Chicken- 1/2 kg
  2. Onion- 3 large
  3. Tomato-2
  4. Slit green chillies-4
  5. Garlic- 5 pods
  6. Ginger- 2 inch piece
  7. Curry leaves- a handful
  8. Salt- 1 teaspoon
  9. Turmeric powder- 1 teaspoon
  10. Red Chilly powder- 2 teaspoon
  11. Pepper powder- 3 teaspoon
  12. Oil for cooking
  13. water- 1 cup
  14. Coriander leaves-handful(optional)

Ingredients for marination:
  1. Red chilly powder- 2 teaspoon
  2. Pepper powder- 2 teaspoon
  3. Turmeric Powder-1 teaspoon
  4. Coriander powder- 1 teaspoon
  5. Salt-1 teaspoon
  6. Ginger garlic paste- 2 teaspoon
  1. Marinate the cut chicken pieces and keep aside for minimum 30 mins.
  2. Thinly slice the onions and tomatoes
  3. Cut the ginger into fine parts, garlic into half.
  4. Heat oil in a pan
  5. Saute the onion till golden brown. 
  6. Add ginger,garlic,chillies and tomatoes.
  7. Add turmeric powder,red chilly powder,pepper powder.
  8. Cover and cook for 1 min.
  9. Add the chicken pieces , pour water,stir well.
  10. Cover and cook in medium flame for about 20 mins, stirring in between
  11. Cook till the gravy becomes thick.
  12. Add curry leaves,mix well,cook for another 5 mins.
  13. Garnish with coriander leaves.
Spicy chicken curry is ready! for spice lovers, more pepper or chilly powder can be added to match their taste. Serve them hot with rotis,ghee rice.

Fish fry / Meen porichathu

Meen porichath or Fish fry is something I always wish to eat. During my childhood, I used to fight for an extra piece of fish fry!

  1. Seer fish/Salmon,cut- 6 pieces
  2. Red chilly powder-3 teaspoon
  3. Turmeric powder-1 teaspoon
  4. Salt- 1 teaspoon
  5. Pepper Powder- 2 teaspoon
  6. Coriander-1 teaspoon
  7. Ginger garlic paste-1 teaspoon
  8. Curry leaf paste-1 teaspoon
  9. Onion for garnishing
  10. Oil for frying

  1. Clean the fish properly
  2. Marinate with the spices and leave for 3-4 hours.
  3. Heat oil in a pan at low flame and put on the fish pieces.
  4. Deep fry them side by side in low flame each side for about 10 minutes.
  5. Garnish with onion and serve hot

Can be eaten along with rice, irrespective of the curry!

Chicken Biriyani

Chicken Biriyani... A spicy rice variety made on multiple occasions. Whenever I feel like make something special, I think a lot and finally end up with Chicken biriyani. The fried chicken pieces with spice flavours add more taste to the dish.
The cooking is not difficult, but for starters, it may appear time consuming, but after cooking a couple of times, you will learn the time management for the same!

Serves- 6

  1. Chicken- 1 kg
  2. Basmati rice-3 cups
  3. Onion-2 large
  4. Tomato- 1 
  5. Egg- 3
  6. Garlic- 10 pods
  7. Ginger- 2 inch long piece
  8. Green chillies- 4
  9. Cinnamon stick -4 pieces
  10. Cardamom pods - 4
  11. Star anise- 3
  12. Cloves-4
  13. Fennel seeds- 1 teaspoon
  14. Bay leaves-4
  15. Curry leaves- 10
  16. Salt-1 teaspoon
  17. Biriyani masala- 1 teaspoon
  18. Ghee- 1/4 cup
  19. Water- 6 cups
  20. Rose essence- 2 teaspoon

Ingredients for marination:
  1. Red chilly powder - 2 tablespoon
  2. Turmeric powder- 1 teaspoon
  3. Pepper Powder- 4 teaspoon
  4. Corriander Powder - 1 tablespoon
  5. Salt-1 1/2 teaspoon
  6. Curd- 1 tablespoon
  7. Lime juice-2 teaspoon
  1. Cut the chicken into medium pieces and pierce the flesh with a fork.
  2. Make a paste of the marinade and marinate the chicken pieces overnight(minimum 4 hours)
  3. Wash and drain the rice.
  4. Shallow fry them in 2 tablespoon ghee, keep aside
  5. Heat 1 tablespoon ghee and fry cloves,cardamom,cinnamon,star anise,fennel seeds,bay leaves till they crackle.
  6. To the same pan add the thinly sliced onions and fry them till golden brown.
  7. Add the rice along with salt,water to the above and cook covered till rice is cooked.
  8. Remove from fire, gently separate the rice with fork.
  9. Boil the eggs, remove the shell, cut into half,keep aside.
  10. Grind the garlic, ginger,green chillies to a very fine paste
  11. Mean while shallow fry the chicken pieces in 1 tablespoon ghee and keep aside.
  12. To the same pan add 1 full onion sliced, along with biriyani masala,salt and fry till golden brown.
  13. Add tomatoes, grind paste,curry leaves, cover and cook for 2 mins.
  14. Add the fried chicken pieces, cover and cook in medium flame till the gravy becomes thick and dry.
  15. Remove from fire and keep aside.
  16. Next heat 1 teaspoon ghee in a pan, add a layer of chicken with masala.
  17. Cover this with a layer of cooked rice, sprinkle rose essence.
  18. Continue the same with the remaining chicken and rice.
  19. Cover and cook in low flame for 5 mins.
  20. Heat 1 tablespoon ghee and fry 1 onion thinly sliced into dark brown and keep aside.
  21. To the same pan add raisins and cashews and toss them.
  22. Move the rice to a serving dish and garnish with fried onions,eggs, raisins and cashews.
Yummy mouth watering chicken biriyani is ready! All chicken lovers are gonna love this dish. Serve with Raita , pudina chutney .

Ghee rice/ Ney Chor

One of my favourite dish. Easy to cook, loves serving them to my guests any time.


  1. Basmati rice- 2 cup
  2. Cloves- 4 nos
  3. Cinnamon stick- 3 pieces
  4. Cardamom pods- 4 nos
  5. Star anise- 2
  6. Onion- 1 large (thinly sliced)
  7. Cashews- for garnishing
  8. Raisins- for garnishing
  9. Water- 4 Cups
  10. Ghee- 1/4 cup
  1. Rinse and drain the rice
  2. Shallow fry them in 2 tablespoon ghee, keep aside
  3. Heat 1 tablespoon ghee and fry cloves,cardamom,cinnamon,star anise till they crackle.
  4. To the same pan add the thinly sliced onions and fry them till golden brown.
  5. Add the rice along with salt,water to the above and cook covered till rice is cooked.
  6. Remove from fire, gently separate the rice with fork.
  7. Fry the cashew and raisins in 1 teaspoon ghee and spread over the rice along with onions.
Can be served along with raita, chicken curry, mutton curry, veg kurma. Simple but grand feast!

Pudina Chutney

A well known side dish for rice varieties like Ghee rice, Biriyani.

  1. Pudina leaves- A handful
  2. Curry leaves- A handful
  3. Salt-1 teaspoon
  4. Green chillies-3 nos.
  5. Grated coconut- 1/2 cup
  6. Ginger- 1/2 inch piece, cut finely
  7. Onion- 1/4 cut finely
  8. Water- 1/3 cup
  1. Mix ingredients well with enough water
  2. Grind to a fine paste in a mixer.

Pudina chutney is ready! Serve with hot biriyanis along with raita to enjoy multiple flavours.


Raita!!! a very simple side dish. Can have it any time, any season. Its simply refreshing and healthy!

  1. Tomato- 1 big ripe (thinly sliced)
  2. Onion- 1 large (thinly sliced)
  3. Green chillies- 2 nos (cut finely)
  4. Salt- 1 teaspoon
  5. Thick Curd- 1 cup
  6. Water- 1/2 cup

  1. Mix the cut onions, tomatoes and green chillies
  2. Add salt
  3. Mix thoroughly the veggies and salt with hand(to crush the veggies)
  4. Add curd and mix evenly
  5. Add water and mix thoroughly

Simple and delicious raita is ready. All age groups love this dish equally. Can be served with rice, biriyanis, rotis ,also can be eaten alone

Saturday, December 25, 2010

Chocolate Cake

 Believe me, Its gonna be a sweet treat! I baked it on my birthday and my hubby just fell in total love with this! The chocolate icing makes it more sweet!

  1. Eggs-2
  2. All purpose flour- 1 cup
  3. Sugar - 1 cup
  4. Cocoa powder(unsweetened)- 2 tablespoon
  5. Vanilla essence(optional)- 1 teaspoon
  6. Heavy whipped cream-1/4 Cup
  7. Milk- 1/4 Cup
  8. Almond for topping
  9. Chocolate bar for topping

Ingredients for icing:
  1. Heavy whipped cream- 1 cup
  2. Dark chocolates- 2 bars(I used DARS)
  3. Butter 1 tablespoon
  1. Beat the eggs thoroughly with a scrambler till foamy. Hand scrambler as well as mixer can be used.
  2. Put in the sugar and stir well. Beat the mixture well. For ease keep it in very low flame and stir till ribbon consistency.
  3. Sieve and add the flour.
  4. Similarly add the cocoa powder.
  5. Add the baking powder.
  6. Pour in the Vanilla essence(optional).
  7. Add milk and 1/4 cup cream.
  8. Beat the mixture well.The mix should me neither loose nor hard.Should attain fine consistency.
  9. Cover the baking mould with paper or grease with butter.
  10. Pour in the batter into the 8 inch baking mould
  11. Preheat the oven to 180 C or 300 F.
  12. Keep the mould at 180 C for 30-40 mins for baking
  13. To check if the cake is baked properly, check with a skewer or toothpick. It would come clean if cooked fine.
  14. Move onto a wire rack and cool.
To make Icing:
  1. Melt the butter in a pan at low flame
  2. Add the dark chocolate bars, stirring continuous dissolving them
  3. Add 1 cup heavy whipped cream.
  4. Reduce heat and keep on stirring till the mixture is thick.
  5. Take out from fire and allow it to cool.
  6. Refrigerate for 30 mins.
Applying icing on cake:
  1. Cut the cake into half through the diameter.
  2. Apply a layer of the chocolate icing on to the top and sandwich the cake cut off.
  3. Pour the icing onto the top of the cake
  4. Spread gently through sides and top using a icing spatula.
  5. Add sliced almond on the icing.
  6. Grate chocolate using and ordinary vegetable grater and scatter on the icing.
  7. Refrigerate for 10 mins for the icing to set.

Chocolate cake is ready!!! Why waste money buying cake from shops, when you can put on your talents to make a sweet cake, whatever be the occasion.

Sweet corn chicken soup

Who doesn't love soups! A simple yummy soup rich with chicken and corn kernels.

Serves- 2

  1. Chicken (fatty leg pieces preferred)- 8 nos.
  2. Corn Kernels-1/2 cup.
  3. Pepper whole- 1 teaspoon.
  4. Salt- as required.
  5. Pepper- as required.
  6. Corn starch- 2 tablespoon.
  7. Egg white -2 eggs.
  8. Shredded onions- 1/2 cup
  9. Water-4 cups

  1. Prepare the chicken stock by boiling chicken legs in water, adding salt.
  2. Keep in low flame for about 40 minutes.
  3. Remove the broth formed using a spoon.
  4. Take out the chicken legs,cool them.
  5. De-bone the chicken and shred them into small parts
  6. To the stock , add the shredded chicken, pepper balls,onions, corn kernels, pepper powder,salt and cook covered for 10 minutes.
  7. Meanwhile beat the egg white till foamy.
  8. Make a corn flour syrup with half cup water and pour onto boiling mix.
  9. Reduce the heat and add the beaten egg white.
  10. Remove from fire.

Serve hot in a soup bowl.
Sweet corn chicken soup is widely preferred starter . Especially in the winter season, anyone would simply love to have it!!!

Vanilla sponge cake

The simplest cake!!! loved by one n all!!! I have very recently loved baking and experiments are on ...

  1. All purpose flour-1 Cup
  2. Egg-2 no
  3. Sugar(powdered)-1 Cup
  4. Vanilla essence-1 teaspoon
  5. Salt-A pinch
  6. Baking powder-2 teaspoon
  7. Milk-1/2 cup

  1. Beat the eggs thoroughly with a scrambler till foamy. Hand scrambler as well as mixer can be used.
  2. Put in the sugar and stir well. Beat the mixture well. For ease keep it in very low flame and stir till ribbon consistency.
  3. Sieve and add the flour.
  4. Add the baking powder.
  5. Pour in the Vanilla essence.
  6. Add milk.
  7. Beat the mixture well.The mix should me neither loose nor hard.Should attain fine consistency.
  8. Cover the baking mould with paper or grease with butter.
  9. Pour in the batter into the 8 inch baking mould
  10. Preheat the oven to 180 C or 300 F.
  11. Keep the mould at 180 C for 30-40 mins for baking
  12. To check if the cake is baked properly, check with a skewer or toothpick. It would come clean if cooked fine.
  13. Move onto a wire rack and cool.

Serve the simplest cake!!! Can be had with tea at any time...

Friday, December 24, 2010

Butter Chicken

A sweet and lil spicy North Indian dish goes well with rotis, nans n chapatis

Serves- 4

  1. Chicken cut into small pieces(boneless,skinless)-1/2 kg
  2. Butter-2 tablespoon
  3. Onions,thinly sliced-1 large
  4. Green chillies slit-2
  5. Cashew-nuts-15nos
  6. Ginger-garlic paste-1 teaspoon
  7. Red Chilly powder-1 tablespoon
  8. Fennel seeds- 1 teaspoon
  9. cinnamon,cloves,cardamom,bay leaves-3-4nos.
  10. Heavy whipping cream- 1 tablespoon
  11. Salt- a pinch

For Chicken Marination:
  1. Red Chilly Powder- 4 teaspoon
  2. Turmeric powder- 1teaspoon
  3. Pepper powder-1 teaspoon
  4. Chicken Masala-1 teaspoon
  5. Coriander powder-1 teaspoon
  6. Cumin powder-1 teaspoon
  7. Ginger-garlic paste- 1 teaspoon
  8. Thick yoghurt-1 tablespoon
  9. Salt-as required
  10. Lime juice-2 teaspoon

To make tomato Puree:
  1. Tomatoes-3 to make tomato puree.
  2. Vinegar-3 teaspoon
  3. Sugar-2 teaspoon
  4. Salt-as required

  1. Prepare a fine paste with the above marinating ingredients ,marinate chicken and refrigerate for minimum 4 hours.
  2. Soak the cashew-nuts in warm water.
  3. Make tomato puree in the meantime.
  4. For this boil the tomato, remove skin, remove the seeds.Mix it finely in a mixer. Now boil it in vinegar adding 2 tablespoon of sugar,little salt and stirring continuous for 20 mins.
  5. Shallow fry the chicken pieces in butter till they turn golden brown.Drain and Keep aside.
  6. Melt butter in a pan and fry the sliced onions along with slit chillies.
  7. Cool it and grind to a fine paste along with soaked cashews.
  8. To the same pan add the cinnamon,cardamom,bay leaves and sauté for a while.
  9. To this add the chilly powder,ginger garlic paste and sauté for a while till it becomes brown.
  10. Add the grind paste to the spice mixture and blend well and heat under low flame for 5 mins.
  11. Add the puree and stir continuously for another 5 mins before adding the fried chicken pieces.
  12. Cover and cook for 10 mins in low flame.
  13. Add the whipped cream and stir for a minute .
  14. Remove from fire and serve Hot!!!
Delicious sweet flavoured Butter Chicken is ready!!!

Gobi Manchurian

Mouth Watering Chinese dish rich in Sauce.

Serves- 4

  1. Cauliflower,cut into florets-1 cup
  2. All purpose flour/Maida-2 tablespoon
  3. Corn flour-3 tablespoon
  4. Red chilly power-2 teaspoon
  5. Ginger-garlic paste-1 teaspoon
  6. Salt-as required
  7. Pepper powder-a pinch
  8. Capsicum, cut into cubes- 1/2 cup
  9. Onion,cut into cubes- 1/2 cup
  10. Water-1 cup
  11. Tomato sauce-2 tablespoon
  12. Chilli sauce-1 tablespoon
  13. Oil-for frying
  14. cumin seeds- a pinch

  1. Neatly cut the cauliflower into medium sized florets.
  2. Boil it in water ,with little salt for 2 minutes to make the cauliflower soft (Please take care that its not over boiled, it will cause the florets to break).
  3. Meanwhile mix thoroughly Maida, corn flour, red chilly powder,pepper powder,salt in half cup water, to make a thick batter.
  4. Fry the oil on low flame.
  5. Dip the florets in the thick batter very gently and put into the hot oil for frying.Set aside for cooling.
  6. To make the gravy,fry a little oil and add cumin seeds to splutter.
  7. Add the chopped onions and capsicum and fry till soft.
  8. To this add the fried florets, both the sauces , salt and mix well. Stir well for a while in medium flame.
Dry Gobi Manchurian is ready!!!
If you wish to have a gravy one, mix tablespoon cornflour in 1/2 cup water and add to this Manchurian. Mix evenly. Gobi Manchurian gravy is ready!!!

This is a very famous combination with fried rice. Vegetarians too would love this dish.Yummy Yummy!

Chinese Egg Fried Rice.

An easy to cook, delicious dish, liked by all... Here goes the recipe..



  1. Basmati Rice- 1 Cup
  2. Onion- 1/4 cut into slices
  3. Vegetables cut into small cubes-1 1/2 cups(carrot,cabbage,cauliflower,beans)
  4. Tomato sauce-3 teaspoon
  5. Chilli sauce-2 teaspoon
  6. Soy sauce-1 teaspoon
  7. Ginger-garlic paste- 1teaspoon
  8. Cumin seeds- a pinch
  9. Salt-as required
  10. Pepper- as required
  11. Turmeric powder-a pinch
  12. Egg- 2
  13. Oil-for frying
  14. Water-2 cups
  1. Cook the rice with 2 cups of water adding a little salt.
  2. In the mean time, cut the veggies into small cubes. You can choose veggies of your likes.
  3. Heat Oil in a pan.
  4. Add cumin seed.
  5. Add ginger garlic paste to it when it splutters. Mix well till the raw smell is gone. Add sliced onions and fry till golden brown.
  6. Add the chopped veggies along with salt, turmeric powder and pepper powder.
  7. Mix well on a low flame.
  8. Add the sauces one by one. Mix well. Can add pepper powder to ones desire.Remove from fire and keep aside.
  9. Now break the egg into pan n mix well adding pepper and salt on low flame.
  10. Now add the veg mixture n egg onto cooked rice and mix thoroughly till the mix is spread all over.
Chinese Egg fried rice is ready
Veg fried rice can be made in similar way omitting the egg part
serve hot with Gobi Manchurian /sauce.