Tuesday, December 28, 2010

Chicken Mexicana

Chicken fillet 4 without bone (cut into strips)
Ketchup 3 tbsp
Chili garlic sauce 3 tbsp
Salt 1 tsp
Pounded chili flakes 1 tsp
BBQ Sauce 1 tbsp heaped
Soy sauce 1 tbsp
Crushed black pepper ¼ tsp
Oyster sauce 1 tbsp
Mustard paste ¼ tsp
Garlic crushed 2 cloves
Olive Oil 2-3 tbsp

Chicken Mexicana

Method:  Heat oil, add crushed garlic, fry till light golden in color.

Add chicken strips, saute` till its tender. Add all the above seasoning. Mix well.

Cook for 5 more minutes on medium-high flame. Remove from stove.

Serve with brown rice or Garlic Fried Rice.

Saturday, December 25, 2010

Chicken Tikka Biryani

Ingredients for Chicken:

Chicken 1 kg (16 pieces)
Vinegar 4 tbsp
Red chili powder 1 tbsp heaped
Garam masala 1 tsp
Salt 1½ tsp
Tandoori color ¼ tsp
Black pepper color 1 tsp
Ginger/Garlic paste 1 tbsp heaped
Yogurt 2 tbsp (beaten)
Potatoes 3 medium size 

  1. Marinate all the above ingredients in chicken. Keep it overnight or 4-5 hours. 
  2. Heat ¼ cup of oil, add marinated chicken, add potatoes cover and let them cook till done. 
  3. You can bake the chicken too. Give dum of coal. Keep is aside.

Ingredients for masala:

Tomatoes 4 sliced
Onion chopped 1 large
Yogurt 1 cup (beaten)
Oil ½ cup
Ginger/Garlic paste 1 tsp
Red Chili powder 1 tsp
Water ¼ cup
Haldi ½ tsp
Dhania powder 1½ tsp
Salt ½ tsp

Other ingredients:

Rice 1/2 kg boiled (with 1 tez patta, 1 tsp kala zeera, 2 cinnamon sticks, 4-5 whole black pepper, salt 3 tsp)
Kewra 1 tbsp
Coriander leaves ¼ bunch
Mint leaves ¼ bunch
Green chillies 6-8 whole
Yellow color ¼ tsp heaped

Method for masala:
  1. Heat oil in a separate pan, add onions let it golden brown. 
  2. Add ginger, garlic paste, sliced tomatoes, red chili powder, water, salt, haldi, dhania powder, fry a little over a medium high flame. 
  3. Add beaten yogurt, bhuno till oil leaves aside. 
  4. Now put cooked chicken, and potatoes mix well. Add mint leaves, coriander leaves, green chillies, put layer of boiled rice. 
  5. Sprinkle yellow color on top mix, put another layer of boiled rice. Drizzle kewra and 3-4 tbsp oil. 
  6. Put on dum for 10-15 minutes. Serve hot!

Thursday, December 9, 2010

Palak Paneer


Paneer 1 cup 
Palak 1/2 kg
Onion chopped 2
Ginger paste 1 tsp
Garlic paste 1 tsp
Salt to taste
Black pepper 1/4 tsp
Red chili powder 1 tsp
Garam masala powder 1/2 tsp
Cream 1/2  cup
Soya (Dill) 2 tbsp (optional)
Oil or Butter 4 tbsp

  1. Cut the Paneer into cubes, shallow fry until light golden brown. Keep aside.
  2. Boil water, add Palak and let it boil for just 5-6 minutes only and blend it into a smooth paste. 
  3. Heat butter or oil, add chopped onions, fry. When light golden in color, add ginger and garlic paste, salt, chili powder, and fry. 
  4. Add the blended Palak paste, and soya (dill). Mix well.
  5. Cook for few minutes, add cream and fried Paneer, sprinkle garam masala on top.
  6. Cover and put it on dum for 5 minutes. Serve immediately

Saturday, November 27, 2010

Hot and Sour Soup

Chicken stock 4 cups (I use Knorr chicken cubes to make stock)
Chicken sliced 1/2 cup (you can skip chicken if vegetarian)
Carrot julienne 1/2 cup
Cabbage julienne 1/2 cup
Green chillies finely chopped 2
Mushrooms sliced 3-4
Cottage cheese cubes 8-10
Salt to taste
Ajinomoto 1 tsp
White vinegar 1 tbsp
Sugar 2 tsp
Chili powder 1/4 tsp
Soy sauce 1 tbsp
Tomato ketchup 1/4 cup
Cornflour 3 tbsp dissolved in 1/2 cup of water
Egg (optional)

Heat chicken stock, add the sliced chicken and cook until tender. 

Add all the vegetables, mushrooms and cottage cheese, cook for 3-4 minutes.

Add all the seasoning given in ingredient column, stir well.

Add dissolved cornflour slowly and keep stirring until thick. 

Add beaten egg (if desired). 

Garnish with chopped parsley or coriander leaves. Serve hot.

Thursday, November 18, 2010

Tikkiya Kabab

Mince 1/2 kg
Salt 1 1/2 tsp 
Pounded chilli flakes 1 tsp heaped
Garam masala powder 1/2 tsp
Ginger paste 1 tsp heaped
Garlic paste 1 tsp heaped
Papaya paste 1 tbsp
Onion 1 small finally chopped
Coriander leaves 1 tbsp finely chopped
Mint leaves 1 tbsp finely chopped
Bread crumbs fresh 3 tbsp heaped
Zeera roasted and grounded 1 tsp heaped
Coriander roasted and grounded 1 tsp heaped

Mix all the above ingredients in mince and keep it for 1 hour.

Flatten the mince firmly between your palms, give it the shape of kababs. And shallow fry until the meat is cooked.

Serve hot with lemon, chutney or raita.

Monday, November 8, 2010

Chicken Club Sandwich

It's not difficult to make a Chicken Club Sandwich at home. This particular recipe tastes amazing and just like restaurant made stuff. This sandwich is stacked high with shredded chicken, a layer of egg, and some fresh vegetables. It will leave you wanting for some more. Its a perfect dish to be served at dinner, lunch or even hi-tea.

Ingredients for Chicken:

Chicken breast fillet 2 (boneless)
Salt 1/2 tsp
Black pepper 1/2 tsp
Ketchup 1 tbsp
Worcestershire sauce 1 tbsp
Pounded red chilli flakes 1/2 tsp
Vinegar 1 tbsp

Mayonnaise 2 tbsp (heaped)
Mustard paste 1/2 tsp

  1. Marinate chicken with salt, black pepper, ketchup, worcestershire sauce, vinegar, pounded chilli flakes, and keep it aside for half an hour.
  2. Bake it in preheated oven, grill or shallow fry till cooked and tender.
  3. When cool, shred the chicken.
  4. Add mayonnaise and mustard paste in it. Mix.


Mayonnaise as required
Butter as required
Egg 2 (make Omelette, with a pinch of salt and black pepper. Cut it into 4 pieces)
Cucumber 1 sliced
Tomato 1 sliced
Cheese slices 4
Sandwich bread 12 slices
Lettuce leaves

  1. Toast 3 slices of bread or grill it (you will need 3 slices of bread to form 1 club sandwich).
  2. Apply butter, spread shredded chicken mixture, put cheese slice on it.
  3. Press it with another slice of bread, spread mayonnaise on it. Place lettuce leaves, fried omelette, cucumber and tomato slices.
  4. Spread mayonnaise and butter on the last slice. And place it on top. 
  5. Press, cut corners. Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with frill pick). 
  6. Serve with coleslaw.

Repeat entire process with the remaining ingredients to form 3 more sandwiches.

Yields: 4 Sandwiches


Cabbage shredded 1 cup
Carrot 1 shredded
Mayonnaise 2 tbsp
Cream 1 tbsp
Salt a pinch
Sugar 1 tsp
White pepper 1/4 tsp

Mix all the above ingredients in a bowl. Keep it in the refrigerator, serve with club sandwiches.

Sunday, November 7, 2010

Espresso Coffee

Coffee 4 tbsp (heaped)
Sugar 4 tbsp (leveled)
Water boiled 1 tbsp (or a few drops more if required)
Milk 4 cups boiled

Boil milk on low flame.

Take a bowl, add coffee, sugar and beat it with 1 tbsp boiled water till light in color and thick. 

Add 1 tsp (heaped) of this mixture in your serving cups, pour in hot milk.

Stir lightly, sprinkle coffee on top. And serve. 

Note: You can store this coffee mixture in airtight container, refrigerate it. Use it within 3-4 days! 

Saturday, November 6, 2010

Mattar Paneer


Oil 1/2 cup
Onion 1 large (paste) 
Peas 1 1/2 cup 
Paneer 200 grams 
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Red chilli powder 1 tsp
Dhania powder 1 tsp
Zeera powder 1 tsp
Salt 1 tsp
Haldi 1/2 tsp
Tomato puree 4 tbsp
Garam masala powder 1/2 tsp
Cream 2 tbsp
Water 2 cups
Coriander leaves chopped


  1. Cut paneer into cubes, coat with flour and shallow fry until golden brown. Turn over frequently. Layout on kitchen paper. 
  2. Heat oil in a pan, add onion paste. Fry until onion water gets evaporated. 
  3. Add ginger and garlic paste. Fry. 
  4. Add salt, red chilli powder, zeera powder, haldi, dhania powder, add 1/4 cup water, mix. Cook for 2-3 minutes.
  5. Now add peas, tomato puree, 2 cups of water. Cover and cook until peas are tender.
  6. Add fried Paneer, cream in it, fold it. Simmer for 5-10 minutes.
  7. Sprinkle garam masala on top.
  8. Garnish with chopped coriander leaves, and serve with rice or naan.

Monday, November 1, 2010

Chicken Twister

Ingredients for Chicken:
Chicken boneless breasts fillet 4 cut into 3'' long stripes. (finger size) 
Chinese salt 1 tsp
Marinated Chicken
Salt 1 tsp
Black pepper 1 tsp
Paprika powder 1 tsp
Chilli sauce 1 tbsp
Hot sauce 1 tbsp
Chilli garlic sauce 1 tbsp

Marinate chicken with all the above ingredients, and keep for 1 hour.

Ingredients for Batter:
All Purpose Flour 4 tbsp
Cornflour 2 tbsp
Baking powder 1/2 tsp
Paprika 1/2 tsp
White pepper 1/tsp
Chinese salt 1/2 tsp
Chilli sauce 1 tbsp
Salt 1/2 tsp
Water to make thick batter

Make thick but runny batter with the above ingredients.

Corn crumbs 1 cup (optional)
Bread crumbs 1/4 cup

How to prepare Chicken:

  1. Mix corn crumbs and bread crumbs together.
  2. Dip the marinated chicken in to the batter and coat them in bread and corn crumbs well.
  3. Shallow fry them till crispy and golden brown.

Ingredients for Tortillas:
All Purpose Flour 2 cups
Baking powder 1/2 tsp
Salt 1/2 tsp 
Oil 2 tbsp
Lukewarm water to knead


  1. Sift flour and baking powder. Rub in oil, and add salt.
  2. Gradually mix in water, to form soft pliable dough. Cover with a damp cloth and leave it for 1/2 an hour.
  3. Then roll it into thin dinner plate size tortillas and cook (without oil or anything) for about 15-20 seconds each side.

Other Ingredients:

Cabbage or Ice Berg Lettuce thinly sliced 1/2 cup
Tomato 1 small cubes without seeds

Mix 4 tbsp mayonnaise and 2 tbsp white vinegar together in a separate bowl.

To Serve:

  1. Put the tortilla on a plate. 
  2. Put fried chicken strips, tomato cubes, sliced lettuce or cabbage, mayonnaise sauce.
  3. Drizzle hot sauce, fold it like a roll and serve. 

Friday, October 29, 2010

How To Measure Ingredients For Baking

A friend of mine on Facebook has shared this amazing video with me yesterday, so I thought of sharing it on my blog as I found this video very informative.

I have noticed many people have disasters while baking. Friends, baking is a Science not an art. Accurate measurements is very important. Kindly invest your money in proper baking tools and utensils such as measuring spoons, cups and jugs.

Please do watch this video. It will definitely help you :)

Wednesday, October 27, 2010

Qeema Masala Handi

Qeema Masala Handi

Mince (beef, mutton or chicken) ½ kg

Oil ½ cup

Ginger paste 1 tsp (heaped)

Garlic paste 1 tsp (heaped)

Tomatoes 3 medium (sliced)

Green chillies chopped 4 (big)

Red chilli powder 1½ tsp

Turmeric powder ½ tsp

Crushed black pepper 1 tsp (heaped)

Coriander powder 1 tsp

Roasted and crushed Zeera 1 tsp

Butter 2 tbsp

Salt 1½ tsp

Coriander leaves for garnish

Ginger julienne for garnish

Heat oil in a Handi or any cooking pan, add ginger and garlic paste, fry a little. 

Add sliced tomatoes, green chillies and all the above masala, cook until tomatoes are soft. 

Now add the mince, mix well and cook for 10 minutes on medium-high flame. 

Cover and put it on Dum, cook it for another 10-15 minutes on low flame.

When done, add butter.Garnish with chopped coriander leaves and ginger julienne. Serve with Naan. 

Wednesday, October 20, 2010

Coconut Macaroons


Sweetened condensed milk – 1 cup
Milk – 1/4 cup
All purpose flour – 1/4 cup
Sweetened shredded coconut – 2.5 cups

Semolina (suji) – 3 tablespoons
Cashew nuts, broken into pieces – 1/4 cup
Cardamom powder – 1 teaspoon


  1. Line a cookie sheet with parchment paper and preheat the oven to 350F (180C).
  2. In a large bowl, combine sweetened milk and milk, whisking until blended.
  3. With a wooden spoon, stir in flour, mixing until thoroughly blended.
  4. Stir in coconut, cashews and cardamom powder.
  5. After combining all the ingredients, the batter was a little bit watery. So I test baked just 1 tablespoon and the cookie spread so much.
  6. So I added 3 tablespoons of semolina (sooji/rava) to the batter and combined it well and now the batter was nice and firm. Again I test baked another tablespoon of the dough and the macaroon came out perfect.
  7. Then I went ahead and dropped tablespoonfuls of dough about 1 inch apart and baked it in the oven until it was golden around the edges (which approximately took 15 minutes). I got 24 (plus 2 test bake) macaroons for the above measurement.
  8. Cool for 10 minutes on the sheet. This point is very important. Don’t try to remove the macaroons from the sheet once it is out the oven because it will be very flimsy. 
  9. Again don’t put it back in the oven to harden it. Just leave the macaroons on the cookie sheet for 10 minutes and it will harden by itself. 
  10. Then transfer to a rack and cool completely.

Tuesday, October 19, 2010

Banana Milkshake

This simple shake help you recover from humid weather. Plus, it gives you much needed energy boost after a long tiring day. Bananas are also known to calm upset stomach and they also rehydrate your body.

Ripe Bananas 1 or 2
Milk 1 cup
Vanilla Ice Cream 1 scoop
Sugar (according to your taste)
Crushed Ice


  1. Place all the above ingredients in  blender and blend it till smooth.
  2. Decorate glass with Hershey's Chocolate Syrup, and pour shake into decorated glasses.

Tuesday, October 12, 2010

Chicken Skewers with Bran Rice & Boiled Vegetables

Chicken Skewers with Bran Rice & Boiled Vegetables

Chicken Skewers
Chicken boneless 250 grams (cut into cubes)
Mustard Powder 3/4 tsp
Salt 1/2 tsp
Red Chili Powder 1/2 tsp
Black Pepper Powder 1/2 tsp
Ketchup 2 tbsp
Soy Sauce 2 tbsp

Bran rice boiled 1 cup
Boiled vegetables 1/2 cup
Shashlik Sticks

Marinate chicken with all the above ingredients, put on skewers with cubed onions, brush with oil, and bake it on 180° C for 15-20 minutes till done. Serve with boiled vegetables and bran rice, this is a very good recipe for weight conscious people.

Thursday, October 7, 2010


You need to prepare:
Vanilla Custard
Strawberry Jelly
Banana Jelly
Grapes Jelly
Pineapple chunks
Banana sliced
Mangoes (or you can use any seasonal fruits of your choice)
Colored Vermicelli boiled ½ cup
Cream 4 tbsp
Plain Cake
Whipped Cream for decoration
Cherries for decoration

Assembling from bottom to top:
Set grapes jelly as directed on the back of box, on the bottom of your serving bowl, refrigerate till it sets.

Make custard as per directions on the back of box. Let it cool, cut all the fruits, add in custard with 4 tbsp cream and boiled vermicelli, mix them well.

Add a layer of sliced plain cakes, soak them with any desired fruit juice, or milk, add another layer of fruit custard.

Cut jelly into squares add them roughly on custard layers, put another layer of plain cake, and last layer of custard.

Decorate with whipped cream, cherries and jelly.


Nankhatai is a very popular Pakistani and Indian delicate crumbly biscuits. I watched this recipe by Tahira Mateen on TV. And tried for the first time ever yesterday, and to my surprise it turned out delicious. So thought of sharing this scrumptious recipe with you all.

All purpose flour 1½ cup
Semolina ½ cup
Ghee 1 cup (melted)
Cardamom powder ½ tsp
Caster sugar 1 cup
Baking powder ½ tsp leveled
Milk few drops
Salt a pinch

Almonds (optional)
Egg 1 beaten (optional)


  1. Add enough ghee to combine all the dry ingredients, most likely you will use little less than one cup of ghee.
  2. Add 2-3 tbsp milk to soften the dough so it is malleable like a play dough.
  3. Immediately make little rounds with a very light hand and flatten them gently.
  4. Place them on a baking tray with enough space between each Nankhatai.
  5. Lightly brush each with beaten egg.
  6. Place almond skin facing up lightly to the Nankhatai. 
  7. You can use cherries, jam, or pistachio too.
  8. Bake them in preheated oven at 180° C for 15 to 18 minutes only.
  9.  Do not over cook or over brown them, these are very delicate and crumbly biscuits.
  10. To preserve them: Keep them in air tight container. These can be stored for 10-12 days.

Before Baking

Yields: 14

Tuesday, October 5, 2010

Honey Mustard Dip

Serve this super-easy tangy Honey Mustard Dip with Chicken nuggets and other various kinds of quick and easy appetizer. It's absolutely delicious! 


Honey 2-3 tbsp
Lemon Juice 1 tbsp
Mustard Paste 2 tbsp
Mayonnaise 3/4 cup


Combine all the above ingredients well. And serve it with any fried appetizers or nachos.

Thursday, September 30, 2010



All Purpose Flour 1/2 kg
Butter 100 grams
Eggs 2
Yeast 1 tbsp
Milk Powder 50 grams
Caster Sugar 50 grams
Salt 1 tsp
Lukewarm water to knead

Mix all the above ingredients and knead them into a soft dough. 

Brush with oil on top, cover and keep aside for half an hour. 

Roll and cut it with donut cutter and keep them aside for another half an hour. Heat oil in a wok, and deep fry them on medium flame till golden brown.

Ingredients for Icing:
Icing Sugar 1 cup
Cocoa Powder 2 tbsp
Butter 1 tsp
Water 2-3 tbsp

Mix all the ingredients in a sauce pan, and cook strictly for 2-3 minutes only. 

Dip one side of donuts in it, and sprinkle your favorite toppings or desiccated coconut.

Monday, September 27, 2010

Pizza Garlic Bread


All Purpose Flour 2 cups
Salt 1/4 tsp
Sugar 1 tsp
Oil 2 tbsp
Yeast 1 tbsp
Powdered milk 2 tbsp
Lukewarm Water to knead

Paprika Powder 1/2 tsp
Garlic Paste 1 tsp
Dried Oregano to sprinkle on top


  1. Knead dough with all the above ingredients except garlic paste, paprika and oregano. Cover, and keep it aside to rise for an 40-45 minutes
  2. Spread it in a 10 inch greased pizza pan, press it with your fingers. 
  3. Spread garlic paste on top of it, sprinkle Paprika Powder & Oregano on top.
  4. Now bake it in preheated oven, for 15-20 minutes on 200° C.
  5. Serve it with Pasta or enjoy it as it is.

Friday, September 24, 2010

Health Benefits of Grapefruits

1. Vitamin C Super Fruit
For people looking to fight off the common cold and free radicals, Vitamin C rich foods should definitely be added to their diet. Research shows that because it is so effective in protecting against free radicals that one can also benefit from a reduction in risk of death from cancer, cardiovascular disease, and stroke. Grapefruit has huge amounts of Vitamin C in each serving. Just one small serving (less than a glass of juice) has 80% of the Vitamin C you need each day.

2. Prevents Kidney Stones
No one that has had a kidney stone wants to have another one. Drinking between a half liter and one whole liter of grapefruit juice, apple juice, or orange juice daily will increase your urinary pH value citric acid excretion. This helps to significantly lower your risk of calcium oxalate stones forming.

3. Weight Loss Booster
One of the most popular grapefruit benefits is the fact that it can help you lose weight. It’s very low in sodium and high in fat burning enzymes. This means that it will not only burn fat, but help flush out excess water that is retained from high sodium diets.

4. Super Charges Your Metabolism
This image has been google-d

Grapefruit is excellent at jump starting your metabolism, particularly when eaten within 2 hours of waking up. The high water content in grapefruit in combination with certain enzymes and acids in it get your internal organs working. Eating within 2 hours of waking gets your digestive system kicked into high gear from the early morning and stops your body from going into starvation mode. Combine these and you’ve got one metabolic booster of a breakfast.

5. Helps Your Liver Detoxify
Grapefruit juice can also substantially increase the activity and production of liver enzymes that help detoxify by eliminating toxic compounds from your body. Your liver is designed to clear out all toxins and carcinogens in two phases. Grapefruit helps during both of these phases, removing cancer causing toxins from your body.

6. Greatly Helps Fight Prostate Cancer
A flavonoid called naringenin can help repair injured DNA in prostate cancer cells. Since prostate cells divide at a slower rate than other cancer cells, the naringenin is able to make significant differences between cell divisions. This flavonoid is found in ample amounts in grapefruit.

7. Protection Against Lung Cancer
Grapefruit also helps protect against deadly lung cancer. Drinking just three 6 ounce glasses of grapefruit juice a day has been shown to help reduce the activities of enzymes that can activate the cancer-triggering chemicals that are found in cigarette and cigar smoke.

8. Lowers Cholesterol
In a recent study, people that added red grapefruit to their normal diet showed total cholesterol lowered by 15%, LDL cholesterol by 20%, and triglycerides by 17%. This study lasted just 30 days. Blonde grapefruit was also proven to be very beneficial.

9. Fever Reducer
Grapefruit pulp has been shown to provide assistance to patients in reducing fevers. Its helps reduce the burning sensations that can occur when you have a high temperature.

10. Indigestion
Grapefruit is also useful for ridding yourself of indigestion. It is considered a light food in comparison to other foods and can digested quickly and easily. This eases indigestion by reducing the heat and irritation that is in your stomach.


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