Monday, May 24, 2021

Baked Sweet and Sour Chicken

Try out this 'Baked sweet and sour chicken recipe, which is sure to be a hit on your dinner table!

Ingredients 1/2 kg boneless chicken (cut into bite-size pieces) Salt 1 tsp pepper 2 eggs 1 cup corn starch 1/4 cup oil Chopped spring onion Toasted sesame seeds For the sauce: 1/4 cup sugar 4 tbsp ketchup 1/2 cup vinegar 1 tbsp soy sauce 1 tsp garlic powder Salt 1 tbsp Sriracha hot sauce 1 tbsp red pepper flakes
  • Rub the chicken pieces with salt and pepper and keep aside.
  • In a bowl add the eggs and beat well.
  • In another bowl keep the corn starch ready.
  • Heat oil in a frying pan.
  • As the oil gets hot, take each chicken piece and dip it in the corn starch so that the corn starch coats the piece. Then dip it in the beaten egg and back again in the cornstarch. Then place it directly into the oil that is heated up in the frying pan.  Repeat this with all the chicken pieces.
  • Watch the video to know how it's done.
  • Fry the chicken pieces in batches until golden brown on both the sides. (approximately fry for 1 to 2 minutes on a medium high heat)
  • Place the fried chicken pieces in a single layer on a deep flat baking dish.
  • Now let us prepare the sauce- In a bowl add sugar, tomato ketchup, vinegar, soy sauce, garlic powder, salt, sriracha hot sauce(or any other hot sauce) and red pepper flakes. Mix everything well.
  • Pour this sauce evenly over the fried chicken pieces placed in the baking dish.
  • Bake this in a preheated oven for 45 to 60 minutes at 160 degree celsius / 325 F. Turn the chicken pieces every 15 minutes.
  • Once the sauce is absorbed and it's done, remove from the oven. Sprinkle some toasted sesame seeds and chopped spring onions on top.
  • Serve with rice or noodles.
Have a look at how this yummy dish is being prepare by clicking here !


Friday, April 23, 2021


The brigadeiro is a traditional Brazilian dessert, created by a confectioner from Rio de Janeiro, Heloisa Nabuco de Oliveira. It is made of condensed milk, cocoa powder, butter, and chocolate sprinkles covering the outside layer. It is a popular confection throughout the country, especially for festive events.
What attracted me towards these beauties is nothing but their beauty itself! They look so elegant and at the same time cute too. What strikes my mind is that these can be made as a treat for kids. Roll them in golden sprinkles and make them look classy and gift them to loved ones by placing them in fancy cupcake holders and boxing them beautifully. Perfect for gifting during festivals. I made them as gift boxes during the Diwali season- a Brazilian touch to our Indian festival. Everyone loved them!

1 tin condensed milk (396 grams)
4 tablespoons cocoa powder
1 tablespoon unsalted butter

And that's it! So what are you waiting for? Go ahead and start making these delicious Brazilian Chocolate Truffles!

  • In a pan add one tin (396gms) of condensed milk, butter and cocoa powder. Mix everything well.
  • Now cook this on medium-low heat, stirring continuously.
  • Cook until the mixture starts to leave the sides of the pan and turns thick. (Please have a look at the video to understand the right consistency.)
  • In the meantime, grease a plate with butter and keep it ready.
  • Transfer the mixture from the pan to the greased plate and spread it. Allow it to cool completely to room temperature.
  • Grease your palms with a little butter. Scoop out small portions of the mixture and roll them into balls between your palms.
  • Now roll these balls over sprinkles/chopped nuts/chocolate shaves/desiccated coconut or anything of your choice. You can keep them plain as well.
  • Place them in small cupcake holders and present these elegant cute sweet treats for your loved ones.  Now isn't that really simple!

Friday, March 19, 2021

Venad Paal Konju

A recipe by Chef Suresh Pillai. I am an ardent fan of Chef Suresh Pillai's most recipes. They are simple to make and taste just out of the world. Here I am sharing one of the simplest yet most delicious prawns recipes. Thank you Chef for introducing this beautiful authentic prawns recipe.

500gm cleaned prawns 1/2 tsp turmeric powder 1/2 tsp crushed pepper 1/4 tsp pepper powder 1 tbsp chilli flakes salt to taste 5-6 garlic cloves (with skin) few curry leaves 2 tbsp coconut milk + few curry leaves 1 inch ginger chopped 3-4 green chillies slit
1 tbsp + 1 tsp + 3 tbsp coconut oil

Check out my video to see how this incredibly delicious dish is prepared👉👉 Venad Paal Konju
  • Marinate the prawns with turmeric powder, crushed pepper, pepper powder, chilli flakes and salt.
  • Crush the garlic cloves(with skin) and add them to the prawns. Add a few curry leaves and 1Tbsp coconut oil and mix everything well and marinate for 30 minutes.
  • Meanwhile, in a small bowl take 2Tbsp coconut milk. Chop a few curry leaves and add them to the milk. Add 1tsp of coconut oil and mix everything well. Keep this aside.
  • Chop the ginger and slit the green chillies and keep aside.
  • In a pan heat 3Tbsp coconut oil and shallow fry the prawns along with the crushed garlic.
  • Sprinkle the chopped ginger and green chillies over the prawns while frying.
  • Fry the prawns on both sides for not more than 2 minutes. (If you cook for a longer time the prawns will turn rubbery)
  • Drizzle the prepared coconut milk mix over the prawns and roast the prawns until the coconut milk is fully absorbed. (This will take just 2-3 minutes)
  • Serve the delicious venad paal konju with piping hot steamed rice and a curry of your choice.

Thursday, February 18, 2021

Paalada Payasam

 Ingredients 1/2 cup rice ada (palada - choose the smallest ada) 4 cups milk 3/4 cup sugar + 2 tbsp sugar 3 tsp water a dollop of butter
For the creamier version (optional): 1/2 cup milk 3 tbsp milk powder


  • Boil enough water(around 4 cups) of water and add the rice ada.
  • Cook for three minutes and then strain it through a sieve. Run some cold water over the strained ada and keep aside so that the water drains out completely.
  • Now into a pressure cooker (a three-litre pressure will be required for 4 cups of milk) pour the milk.
  • Add 3/4 cup of sugar and the cooked strained ada.
  • Heat for one to two minutes, mixing everything well and then keep aside.
  • Meanwhile, in a pan add 2 Tbsp sugar and 3 tsp water. Bring this to a boil. Reduce the heat to medium-low and allow the sugar to caramelize. (Please note: Do not stir in between as that will lead to the sugar crystallising on the spoon. You can lift the pan and rotate it gently to ensure an even caramelisation).
  • Take care not to burn the sugar. The colour should be an amber colour. Remove from heat as soon as it attains an amber colour. Watch my video to get an idea about the caramelization process and the correct colour and consistency.
  • Now very slowly and carefully add the caramelized and hot sugar syrup into the milk mixture.(Remember to do this step very carefully and slowly as it may splash out)
  • Close the cooker and keep it on medium-high heat. Once the steam starts to show up through the vent of the cooker lid put on the weight and cook for 20 minutes on the lowest heat.
  • After 20 minutes switch off the heat and let the cooker remain as such until the steam has settled on its own.
  • Open the cooker once the steam has settled and mix well.
  • Add a dollop of butter and our sadya style paalada payasam is ready. 
  For a creamier version, you can do this step as well👇
  • To half a cup of warm milk add 3-4 Tbsp of milk powder and mix well so that there are no lumps.
  • Pour this to the prepared payasam through a sieve(to remove any milk powder lumps).
  • Cook for 3 to 4 minutes stirring continuously. 
  • Add more butter if preferred and serve.

Monday, November 23, 2020

Egg Mappas



4 hard boiled eggs
1 medium onion sliced
1 inch ginger piece, cut into sticks
3-4 garlic cloves, sliced
2 green chillies, slit
few curry leaves
1/4 tsp turmeric powder
1 tsp kashmiri chilli powder
2 tsp coriander powder
3/4 cup hot water
1 cup thick coconut milk
2 Tbsp coconut oil

For the seasoning
 3 shallots,sliced into thin rounds
1 Tbsp coconut oil
 1/2 tsp mustard seeds
 few curry leaves 
1/4 tsp fennel seed powder 
*Don't skip the fennel powder as this ingredient gives a lovely taste to the dish
  • Heat 2tbsp coconut oil and add the sliced onions, ginger, garlic, green chilies and a few curry leaves.
  • Saute until the onions sweat. Add a pinch of salt so that the onion wilts quickly.
  • As the onions begin to brown, reduce the heat and add the turmeric powder, coriander powder and chilli powder. Fry on a medium low heat for one to two minutes.
  • Make slits on the boiled eggs and add them to the sauteed masala.
  • Cook for a few minutes and then add 3/4 cup of hot water. Mix well and cook for a few seconds. Add enough salt to taste.
  • Add the coconut milk and mix everything well. As it begins to boil, remove from heat and keep aside.
  • For the seasoning, heat 1 Tbsp coconut oil.   Add the mustard seeds and as they begin to crackle, add the sliced shallots and curry leaves.
  • Fry until the shallots turn golden brown. As they start to turn golden brown add the fennel powder, fry for just 2-3 seconds and then pour this seasoning over the prepared egg curry.
  • Cover immediately and leave it undisturbed for at least 10 minutes so that the flavor gets infused into the curry.
  • Mix and serve after 10 minutes with appam, roti, rice ar any other bread.

*Don't skip the addition of the fennel powder while doing the seasoning as it's this fennel powder that gives an outstanding and unique flavor to this dish.

Dates Pulissery



10-15 dates, pitted and halved

1/4 tsp turmeric powder

1/2 tsp chilli powder

1 1/2 cup water

salt to taste

a pinch of roasted fenugreek powder

few curry leaves


To grind

1/2 cup coconut grated

1/4 tsp cumin seeds

1 green chilli

4 Tbsp yoghurt(you can use more)

To season

1 Tbsp coconut oil

1/4 tsp mustard seeds

few curry leaves


  • Cook the dates with turmeric powder and chili powder by adding water. Cook until the dates are well cooked and mashed.


  • Meanwhile grind the coconut, green chilli, cumin seeds and yoghurt. You can add 1 Tbsp of yoghurt at first and then grind coarsely so that everything gets mixed, then add the remaining yoghurt and grind into a smooth paste.(If you add all of the yoghurt initially, there are chances of the coconut not get grinded properly). You can add more yoghurt if you don't prefer a thick gravy.


  • Pour this into the cooked dates and mix well.
  • Let this come to a boil. Cook for 2-3 minutes and then remove from heat.
  • Sprinkle the roasted fenugreek powder and a few curry leaves on the curry and keep aside.
  • To season, heat 1 Tbsp coconut oil in a pan. Add the mustard and once the mustard starts to crackle, add the  curry leaves. Pour this seasoning over the curry and mix well.
  • Serve hot with rice drizzled with a little ghee on top and a pappad.


Monday, October 19, 2020

Instant Malai Kulfi


Kulfi is nothing but an ice-cream with a Hindustani touch or an Indian touch. The creamy taste of the normal ice cream along with the infusion of cardamom and saffron makes it the Indian frozen dessert. A very simple recipe that anyone can make when you crave to have a frozen dessert.



2 cups full fat milk

1/2 cup condensed milk

3/4 cup milk powder

1-2 tsp sugar

a few saffron strands

1/2 tsp cardamom powder



  • Whisk together the milk, condensed milk, milk powder and sugar in a sauce pan.
  • Bring this to a boil, then reduce the heat to the lowest and add the saffron and cardamom. Whisk well.
  • Simmer this for about 10-12 minutes, whisking continuously until the the mixture turns slightly thick and creamy.
  • Remove from heat and allow this to cool(whisk at regular intervals until it cools to room temperature).
  • Pour this mixture into popsicle molds or even small kulfi cups/matkas. Freeze until set.

*To remove the frozen kulfis from the popsicle mold, dip each popsicle in a glass of slightly warm water and pull it out gently. 

*I got six kulfis with this measurement. The number will vary depending on your popsicle mold size.

Thursday, September 03, 2020

Creamy Cajun Chicken Pasta

 Delicious creamy chicken pasta, that is so easy to make and the Cajun seasoning takes this dish to just another level...just can't stop with one serving!! I have been making this dish umpteen number of times in my home and each time I make it, the pot is swiped and licked clean, as it's so irresistible. Try this once and you will make it always!! A keepsake recipe! Just make the Cajun seasoning and keep it ready, so that you can make a quick dinner or lunch even when you have some unexpected guests turning up.


For the cajun seasoning

2 tbsp paprika

2 Tbsp garlic powder

1 Tbsp onion powder

2 Tsp red chili flakes

2 tsp ground black pepper

2 tsp white pepper(optional)

2 Tbsp salt 

1 Tbsp dried thyme

1 Tbsp dried oregano


Mix all the above ingredients well and store in an air tight container.(Ideally you can keep it in the refrigerator so that it will stay fresh for upto one year).



For the  Creamy Cajun chicken pasta

3 Tbsp olive oil

3-4 garlic cloves, chopped

2 chicken breasts, sliced into thin pieces

1 Tbsp cajun seasoning

2 cups heavy cream

4 cups cooked penne pasta

1 cup cheese(I used a mix of cheddar and mozzarella)

1/4 cup parsley chopped



  • In a heavy bottom large pot, heat the olive oil.
  • Add the chopped garlic, followed by the chicken and fry for some time, until the garlic starts turning slightly brown and the chicken turns white.
  • Sprinkle the cajun seasoning and mix well, so that the seasoning coats all the chicken pieces well.
  • Add the cream, and bring it to a boil.
  • Now add the cooked pasta and mix everything well.
  • Finally add the cheese and parsley. Stir continuously until the cheese melts and the pasta is coated well with the creamy sauce.
  • Serve hot.

Saturday, August 08, 2020

Dynamite Prawns

The one thing that comes to mind when you hear P.F.Changs would be for sure their famous Dynamite Shrimps. The dish you can see on every table when you visit any of their restaurant branches. This has been one dish in my bucket list since a very long time, but then had forgotten about it with the onset of the lockdown due to covid. That is when I happened to see Annie Deyis post this recipe in Facebook. Tempted me to try it right away and it came out absolutely delicious. As I didn't get shrimps, I made it with prawns. Have substituted rice flour with corn flour and have also skipped the addition of rice vinegar(as I did not have it), still it tasted yummy!  

Recipe courtesy : Annie Deyis



250 gms prawns(cleaned and deveined)

oil for frying

For marination

1/4 tsp salt

1/2 tsp pepper

1 egg white


For the batter

30 gms all purpose flour

25 gms corn flour

salt to taste

1/2 tsp pepper

1/4 tsp baking powder

1 can of chilled soda(I used only half can)


For the sauce

50 gms mayonnaise

2 1/2 Tbsp sriracha chili sauce/ hot sauce

1 1/2 Tbsp tomato ketchup

1/2 tsp sesame oil

1/2 tsp garlic powder/ 1 garlic clove minced


few spring onions to garnish



  • Wash and pat dry the cleaned prawns. In a bowl whisk together the egg white, salt and pepper (mentioned under marination). Add the prawns to this and mix well. Let the prawns marinate in this mixture for 3 to 4 hours(in the refrigerator).
  • To prepare the sauce, whisk together all the ingredients mentioned under 'for the sauce' and keep it aside.
  • In a frying heat enough oil for deep frying the prawns(choose a pan that fits all the prawns in one go). 
  • Meanwhile as the oil is getting heated, prepare the batter by whisking together all the ingredients except the soda together. Then add the soda little by little until you get a smooth batter(add just enough to get a smooth batter).
  • Dip each marinated prawn in the batter and fry immediately. Fry  for 3-4 minutes maximum as prawns get cooked very fast. Remove and keep aside.
  • Add the prepared sauce to the fried prawns and toss well, until all the prawns are coated well with the sauce.
  • Chop some spring onion leaves and garnish on top of the prawns.
  • Serve immediately.


Friday, August 07, 2020

Mocha Frappuccino


  Treat yourself this summer to the homemade version of a creamy frothy blend of coffee and chocolate! Make a mocha frappuccino! 



 1 cup ice cubes

 1/2 cup freshly brewed and cooled coffee

 1/3 cup milk

 1 Tbsp sugar 

1 Tbsp chocolate sauce or chocolate syrup 

dollop of whipped cream 



  • Add all the ingredients except the whipped cream into a blender and blend well.
  • Drizzle a little chocolate syrup over the rim of the serving glass and then pour the blended frothy drink.
  • Serve with a dollop of whipped cream and a little more of chocolate sauce on top.

Thursday, August 06, 2020

Watermelon mint salad


1 watermelon
lemon juice
mint leaves

  • Scoop out balls of watermelon with the help of a melon scooper or small cookie scooper.
  • You can arrange the balls inside the rind of the water melon for that classy look.
  • Mix the lemon juice , honey and chopped mint leaves.
  • Drizzle this over the melon balls and serve.

Thursday, June 25, 2020

Mutton Chops Masala

Spicy mutton chops cooked in a caramelized onion and tomato gravy, with not many ingredients, yet bursting with flavors!
Mutton Chops Masala


1/2 kg mutton chops
4 Tbsp oil
3 medium onions, coarsely ground into a paste
4 large tomatoes, coarsely ground into a paste
2 Tbsp ginger garlic paste
2 heaped tsp kashmiri chili powder
1 1/2 heaped tsp coriander powder
a pinch of baking soda
2 cups hot water
salt to taste
2 tsp chat masala
2 tsp garam masala powder

  • Heat oil in a pressure cooker. Add the coarsely ground onion and tomato. Saute for 5 minutes.
  • Add the mutton chops, salt and mix well. Cook for 1 to 2 minutes.
  • Add the chili powder, coriander powder and baking soda.
  • Mix well. Add 2 cups of hot water and mix well. Close the pressure cooker and cook for 15 minutes or until the mutton is cooked.
  • Open the pressure cooker once the steam is released. Simmer and cook again.
  • Add the chat masala and garam masala. Mix well and continue cooking until the gravy thickens and the masala attains a nice dark reddish brown shade.
  • Serve hot sprinkled with some chopped coriander leaves.

Tuesday, June 23, 2020

Paneer Makhani (Restaurant style)

Succulent cottage cheese cubes cooked in a creamy tomato sauce with a hint of tang and sweetness makes the irresistibly delicious Paneer Makhani or Paneer Butter Masala, just how you get at the  restaurants! This classic paneer recipe captures the authentic flavors and is effortless to make.
The only task is to make the makhani sauce. But once that's ready , then everything just happens in a bliss.The best part of this is that the makhani sauce can be made ahead and frozen for later use. So the next time you have to make a paneer makhani or paneer butter masala, you just have to thaw the sauce and heat it along with some cream and paneer. Add a dash of kasoori methi and garam masala and there you go, your authentic restaurant style paneer makhani is ready in hardly five minutes.

 250 gm paneer/cottage cheese

For Makhani Sauce :
3-4 tomatoes, pureed
1 onion, sliced
2 tbsp butter
1/2 tsp garlic paste
1/2 tsp ginger paste
2 Tbsp tomato paste
1 tsp kashmiri chilli powder
1 1/2 tsp coriander powder
1 1/2 tsp cumin powder

3/4 cup cooking cream
2 tsp tandoori masala powder
salt to taste
1/4 tsp kasoori methi/dried fenugreek leaves
1/2 tsp garam masala powder

  • Heat the butter in a sauce pan. Add the sliced onion and saute on medium low heat until the onion starts to sweat.
  • Now add the ginger paste and garlic paste. Fry for just 30 seconds. Now add the tomato puree and mix well.
  • Add the tomato paste(this gives that beautiful red color to the dish) and mix well.
  • Add the chili powder, coriander powder and cumin powder. Mix everything well. Cook this for 5-7 minutes or until the tomato is cooked well and the sauce starts to turn slightly thick. The color of the sauce also will change into a slightly darker shade.
  • Now remove from heat and allow to cool completely.
  • Once cooled, gring this into a smooth paste. The makhani sauce is ready.
  • (For 250 gms of paneer we will be using only half of the prepared makhani sauce. You can freeze the remaining for later use.)
  • Heat half of the makhani sauce in a pan. Once it starts to bubble add the cooking cream and mix continously.
  • Add the tandoori masala powderand salt.(Some tandoori masalas have salt in them , so adjust the salt accordingly). Mix well.
  • As it starts to boil, add the paneer cubes and mix everything well.
  • Cook on a low heat for 1 to 2 minutes.
  • Sprinkle crushed kasoori methi  and garam masala powder. Mix well. As you see the oil layer oozing from the sides, remove from heat and serve.
*You can add a dash of sugar or honey too if you prefer in the end. They do add that in the restuarants!

Overnight Apple Oats Smoothie

Sip your way to a healthier breakfast with this tasty Apple Oats smoothie. This nutritious smoothie recipe will get your day started off right and will leave you tummy full. Natural sweetness from the apple and dates makes this really healthy. You can add any nut of your choice like walnuts, almonds, cashew etc. I have used here almonds, but if you are using almond milk you can choose to add any other nut other than almond. The best part is that you can make this overnight, taking some time off your  busy morning schedule!

1 apple (chopped)
4 tbsp oats
1 tbsp chia seeds
2 dates (pitted)
4 almonds (chopped)
1 1/2 cup milk/almond milk

  • Add the apple, oats, chia seeds, dates and almonds along with one cup of milk or almond milk into a mason jar.
  • Mix and refrigerate overnight or for at least three hours.
  • Empty the contents from the mason jar into a blender(the oats must have puffed and absorbed all the milk by now). Add half cup more of milk/ almond milk(alternatively you can add water too) and blend well.
  • Pour the smoothie into a serving glass and have it ! Breakfast made so easy:)))

Thursday, May 28, 2020

Brazilian Lemonade

A refreshing, delicious and at the same time a simple drink as the name suggests- lemonade but though the name is so actually here lemons are not being used. Instead fresh green lime is the main ingredient. Hence it's also known as Brazilian limonada. The tartness of the green lime and the creamy sweetness of the condensed milk go hand in hand leaving you so fresh after having this drink.
Grab some fresh juicy green lime, preferably the seedless ones with thin and soft skin. Cut off the ends and cut each lime into one eighths. Put them into a blender. Pour down chilled water. Add sugar and the secret ingredient of this lemonade which makes it different from the usual lemonades...condensed milk. Give the blender 4- 5 pulse shots and strain the lemonade. Keep your glasses ready filled with ice cubes and slices of lime. Pour the strained lemonade into the glasses and have them immediately. So refreshing this drink is that you will be back to refill your glass! The only drawback of this drink is that, you can't make it ahead and keep for long. Make it and serve it immediately!

  • 2 lime
  • 3 cups water
  • 1/2 cup sugar
  • 1/4 cup condensed milk

  • Cut the ends of each lime and cut them into one-eighths.
  • Into a blender add the lime, measured water, sugar and condensed milk. Pulse 4 to 5 times and stain through a mesh. Do not blend it for too long, or you will end up with a bitter tasting lemonade.
  • Fill your serving glasses with ice and sliced lime. Pour the strained lemonade into the glasses and serve immediately.

Thursday, May 21, 2020

Honey Chicken

Honey chicken, a favorite take out dish which can be replicated at your home so easily and it tastes much better than the restaurant one. Chunks of crispy batter fried chicken tossed in a sticky sweet glaze is purely irresistible when served on a bed of piping hot noodles or fried rice. I have tried several versions of honey chicken but found this to be the besttt!  If you haven't tried it yet, then do try out this's really lip smacking!

Some points that have to kept in mind while making this dish
  • Preferably use tender chicken breasts or boneless thighs to make this. And if you are using the breast, slice the breast horizontally through the middle and then cut into small cubes.
  • In the batter mix, while adding water, add ice cold water- this makes the batter light and as an end result you will get  chicken which is crispy out and at the same time soft and juicy inside.


250 gm boneless chicken breast or thighs
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper powder(preferably white pepper, I have used her black pepper as I didn't have white pepper in stock)
1 1/2 Tbsp water

For the honey sauce
2 1/2 Tbsp tomato ketchup
2 Tbsp sugar
1 Tbsp honey
1 1/2 Tbsp water

For the batter
1 egg
salt to taste
1/4 tsp garlic powder
1 tsp baking powder
1/4 cup corn flour
6 Tbsp all purpose flour
5 Tbsp chilled water/ice water
1 Tbsp vegetable oil
  • Cut the chicken into small bite sized cubes and marinate it with all the ingredients under 'marination'. Refrigerate the marinated chicken for 20 minutes.
  • Meanwhile mix all the ingredients mentioned under 'for the honey sauce' and keep it aside.
  • In a bowl, except oil, add all the remaining ingredients mentioned under 'for the batter' and whisk well.
  • Once everything is mixed well , add the oil also and whisk very well until you get a smooth consistency batter.
  • Now take the marinated chicken cubes and add it into the batter. Mix well, so that the batter coats each and every chicken piece well.
  • Heat enough oil for frying. Fry the chicken pieces one by one in small batches. Fry each batch for exactly one minute and remove and keep aside.
  • Once you have fried all the chicken pieces, then into the same oil add all the fried chicken pieces in one go and fry till golden brown(keep turning them around in the oil). Fry for at least 4-5 minutes on a medium heat. Remove with a slotted spoon and keep aside.
  • Now in another pan, heat the prepared honey sauce. Once it starts to bubble add the fried chicken pieces and toss well so that each and every chicken piece is nicely coated with the sauce. Remove from heat and sprinkle some toasted sesame seeds.
  • Serve hot with noodles or fried rice.

Thursday, May 07, 2020

Spicy Potato Stir Fry

Cooking is really a stress buster many a times but sometimes the thought of what to cook for the day creates a lot of stress are certain days when you are in a full mood to do an elaborate cooking and those are the days you experiment on various cuisines and recipes that you have saved or kept aside to try out 'one day'. On the other hand there are days when you get really irritated at the thought of what to cook for the day, the days when you just don't feel like lagging around for a long time in the kitchen or rather days when just feel like ordering food from out and just laze out on your couch. During this covid struck period, when ordering food from out is also something we all feel a bit hesitant to do, you are left with no choices but to cook something for your family, then, on such days  make this spicy potato stir fry or potato mezhukupuratti. It's such an easy recipe and the aroma that spreads in the house while making this dish makes me really nostalgic. Potato cubes getting roasted in an onion and chili paste in the lovely coconut oil is just heavenly. My favorite combination to go with this potato stir fry is curd rice/thayir sadam. The spiciness of the stir fry goes well balanced with the cool curd rice..a really yummy combination. Though I thought of making curd rice with it as usual, later on I changed my mind and served it with some moru curry/ yogurt based curry, rice and pappad.

Check out how to make this potato roast that basically requires just three main ingredients- potatoes, onion and chili powder.

2 large potatoes, peeled and cut into one inch cubes
1 large onion, roughly chopped
2-3 tsp kashmiri chili powder(adjust the chili powder as per your taste)
3-4 Tbsp coconut oil
salt to taste

  • In a saucepan , bring plenty of water to a rolling boil.
  • Add the potato cubes, and allow them to boil for just two minutes on high heat. Remove the potato cubes and keep aside.
  • Coarsely grind the roughly chopped onion and chilli powder and keep aside.
  • Heat coconut oil in a pan. Add the coarsely ground  onion paste. Fry for two minutes on medium low heat.
  • Now toss in the potato cubes and mix well.
  • Cover and cook on a low heat until the potatoes get cooked.(Keep mixing in between)
  • Once the potatoes are soft and cooked, add salt to taste and mix well.
  • Cover and cook again for two minutes more.
  • Open, mix well and fry for a few seconds more.
  • Serve hot with rice / curd rice / bread

Friday, May 01, 2020

Easy Nutella Icecream

Never attempted to make icecreams at home, as I used to have a feel that its a herculean  task and the taste never would reache anywhere near to the store bought one, until I made this one! An utterly delicious creamy nutella icecream, that can made by kids too. Yes, my younger one is the one who makes this icecream at home, whenever we crave to eat it. It's that simple and tasty! You can whip it up in just five minutes and then freeze!

1 cup heavy whipping cream
1/2 cup condensed milk
1 tsp vanilla extract
1/4 cup nutella
1 1/2 Tbsp melted butter(room temperature)
Roasted and crushed  nuts(optional)
chocolate syrup(optional)


  • Into a bowl add the melted butter, nutella, vanilla extract and condensed milk. Mix everything well and keep aside.
  • In another large bowl, add the whipping cream(should be really cold) and whip with a hand mixer until you get soft peaks.(You can beat with a whisk if you don't have a hand mixer)
  • Now slowly add in the nutella condensed milk mixture and flod everything well, slowly, until everything is mixed well.
  • Transfer into a freezer safe container and freeze for 6 to 8 hours or until set.
  • Scoop out delicious and creamy  nutella ice cream into serving bowls .Drizzle some chocolate syrup and sprinkle chopped/ crushed nuts on top and serve.

Thursday, April 23, 2020

Egg Vindaloo

4 boiled eggs

To roast the eggs 
1 Tbsp oil
1 tsp kashmiri chilli powder
1/2 tsp turmeric powder

To grind into paste
2 tsp chopped garlic
1 tsp chopped ginger
1/4 tsp mustard seeds
1/2 tsp fenugreek seeds/ methi/ uluva
1/2 tsp cumin/jeera seeds
1 tsp whole pepper corns
1 Tbsp kashmiri chili powder
2 tsp vinegar
1 Tbsp oil

1 1/2 cup finely chopped onions
1 cup finely chopped tomatoes
salt to taste
1 tsp sugar

  • Heat 1 Tbsp oil in a pan, on a low heat. Add 1 tsp kashmiri chili powder and 1/2 tsp turmeric powder. Fry the powders for a few seconds(take care not to burn the powders, so ensure the heat is on low).
  • Toss in the boiled eggs and roast for about one minute . Remove and keep aside.
  • Meanwhile, grind all the ingredients mentioned under  'To grind into a paste' into a paste and keep aside. This is our vindaloo masala.
  • Heat 3 Tbsp oil in a pan. Add the chopped onions and saute until the onions turn golden brown. Do this also on a medium low heat. You can add a pinch of salt so that the onions caramelize quickly.
  • Once the onions turn golden brown, add the grinded vindaloo paste. Fry until the raw smell of the paste goes and oil starts to ooze from the sides.
  • Now add the chopped tomatoes and saute. Cover and cook, until the tomatoes turn mushy.
  • Continue cooking until the oil layer is seen. Now toss in the roasted eggs and mix well.
  • Add more salt to adjust the taste.
  • Add sugar and mix well.
  • Finally you can add a little hot water to adjust the consisitency as per your liking or serve it as such.
  • Enjoy delicious Egg Vindaloo with some hot steaming white rice or any bread of your choice!

Thursday, April 09, 2020

Curry Leaves Chicken Roast

Kadi patta, curry veppila or curry leaves is a staple in Indian dishes . Commonly used as seasoning, this leaf adds a special flavor to every dish it is added to. But there is more to the humble curry leaf than simply flavor. Packed with carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper, minerals and vitamins, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.

So during this stressful period when the corona virus pandemic is ruling the world, we have to take care of our immune system. Curry leaves and pepper do help a lot in keeping our immune system strong. This curry leaves chicken roast is one way to get this green leaf into our system, as mostly the fate of these leaves is to be picked up and thrown,  once it's duty of imparting flavor as seasoning to our curries and other dishes is done. But if you make it this way, they will enter you body and you can enjoy its benefits without any compromise on the taste. Really spicy and delicious chicken roast with the goodness of curry leaves and pepper. Enjoy!


1 kg  chicken(I have used here boneless, but you can chicken with bones too) cut into small pieces
1 cup chopped shallots or onions
1 Tbsp ginger - garlic paste
1 tsp turmeric powder
1 Tbsp coriander powder
3 Tbsp oil

Dry Roast
5 green cardamoms
1 tsp cumin seeds
1 Tbsp pepper corns
1 inch cinnamon stick
6 whole red chillies
handful of curry leaves

  • Dry roast all the ingredients under dry roast on a medium low heat , until a nice aroma comes and the curry leaves turn crisp. Keep this aside to cool.
  • Once cooled, grind this mix into a  coarse powder and keep aside.
  • Heat oil in a pan. Add the chopped shallots/onions and saute.
  • Add salt, ginger- garlic paste and saute well.(The onions don't have to turn brown, they just have to be translucent)
  • Now add the chicken and saute well for about 2 minutes on high heat.
  • Now reduce the heat to medium low and cover and cook the chicken for 15 minutes. Mix in between.
  • Open and add the turmeric powder and coriander powder and saute well. Add the ground curry leaves and spices mix and saute everything well. (You can add more oil if you feel it's very dry)
  • Mix everything very well and then again cover and cook on a low heat for 10 minutes more.
  • Open, mix once again and serve hot.

Pan Roasted Potato Wedges

  • 7-8 baby potatoes or 2-3 large potatoes, boiled 
  • a little oregano
  • a little thyme
  • 1/2 to 1 tsp garlic powder or 1-2 garlic cloves minced
  • salt to taste
  • 2 Tbsp olive oil

  • Wash the potatoes thoroughly, and boil.
  • Cut the potatoes into wedges and keep aside.
  • Into a bowl, add the wedges. Sprikle oregano, thye, garlic powder(or minced garlic), salt and toss everything well.
  • Add 1 Tbsp olive oil and toss again.
  • Heat 1 Tbsp olive oil in a pan and roast the wedges on a medium low flame, turning around frequently until the wedges turn golden brown and the skin turns crispy.
  • Remove and serve with the sauces of your choice.