Monday, August 29, 2011

Chinese Cutlets


Potatoes ½ kg (boiled and mashed)
Chicken 1 breast fillet boiled and shredded
Cabbage ¼ cup finely chopped
Carrot 1 small finely chopped
Noodles boiled ¼ cup
Salt 1½ tsp
White pepper ½ tsp
Green chilies 2 finely chopped
Tomato ketchup 3 tbsp
Chili garlic sauce 2 tbsp
Soy sauce 1 tsp
Red chili flakes ¼ tsp
Garam masala ¼ tsp
Egg beaten 2

  1. Mix all the above ingredients in a clean bowl except eggs. 
  2. Now, shape a handful of mixture into a cutlet. 
  3. Dip each cutlet in beaten egg and shallow fry in preheated oil until they turn golden brown. 
  4. Remove from heat and set aside on kitchen towel. Serve hot. 

Monday, August 22, 2011

[Guest Post] - Cold Cake

Cold Cake


Butter 100 grams
Caster sugar 8 tbsp
Cocoa powder 4 tbsp
Eggs 2 (well beaten)
Marie Biscuits 2 medium packets (grounded)

  1. Melt the butter on a very low flame, add caster sugar, cocoa powder, and two well beaten egg, mix thoroughly. 
  2. Now add grounded Marie biscuits, mix till a thick mixture is obtained. 
  3. Turn off the stove. Pour this mixture in any clean mould. 
  4. Put it in the freezer for an hour approximately. Keep it refrigerated afterwards. 
  5. Serve chilled. 

Guest post by Rabiah Hussain 
Photograph by Rabiah Hussain

Do give us your feedback on this post. It's a VERY simple recipe. A must, must, must try!! 

Saturday, August 20, 2011

Masala Aloo


Baby Potatoes ½ kg (half boiled)
Zeera roasted and crushed ½ tsp
Whole coriander roaster and crushed ½ tsp
Rai (mustard seeds) ¼ tsp
Salt to taste
Garam masala 1 tsp
Turmeric powder ½ tsp
Red chili powder 1½ tsp
Tamarind juice ¼ cup
Oil 3-4 tbsp
Coriander leaves for garnishing

  1. Peel the potatoes, boil them for 6-8 minutes until half done. Let them cool in room temperature. 
  2. Now take a pan, heat oil, add mustard seeds, let it pop for 1 minute. 
  3. Now add all the remaining ingredients except potatoes, and coriander. Saute spices well. 
  4. Add half boiled potatoes, cover and let it cook for 5-10 minutes on slow flame. 
  5. Garnish with coriander leaves on top and serve. 

Tuesday, August 16, 2011

Chicken and Potato Croquettes


Potatoes ½ kg boiled and mashed
Chicken 1 cup shredded (boiled with salt to taste, white pepper ¼ tsp and 1 tsp of green chili paste)
Coriander leaves 3-4 tbsp chopped
Salt 1 tsp
Garam masala ½ tsp
Paprika powder ½ tsp (use red chili powder instead, if you don't have paprika) 
Black pepper ½ tsp
Roaster and crushed Zeera 1 tsp
Green chilies 1-2 finely chopped

Egg 1 (beaten)
Bread crumbs as required


  1. Add mashed potatoes and shredded chicken in a clean bowl.
  2. Add all the above ingredients in it, except egg and bread crumbs. Mix well with hands. 
  3. Give them a croquette shape, or make any shape you desire. 
  4. Dip in beaten egg, roll into bread crumbs, and deep fry in preheated oil until golden brown in color. 
  5. Serve hot with Salsa or ketchup.

Friday, August 12, 2011

Bread Pudding

One of the most easiest and delicious dessert of all time - Bread Pudding.


Bread slices 4-5 small
Butter as required 
Milk 2 cups
Caster sugar 6-7 tbsp
Vanilla essence 1 tsp
Eggs 4
Cream 1 cup or 1 packet
Almonds and pistachios shredded 2-3 tbsp (optional)

  1. Apply generous amount of butter on all bread slices, place them in ovenproof dish. 
  2. Now take a clean bowl, add eggs, milk, sugar, vanilla essence, and cream, beat them together for 2-3 minutes on medium high speed. 
  3. Pour the mixture on the bread slices. Now leave it aside for 10 minutes at least. 
  4. Preheat oven at 180° celcius. 
  5. Put the ovenproof dish in it and bake the pudding for 15-20 minutes. 

Serve chilled or hot! 

Wednesday, August 10, 2011

Sev Puri - A Savory Plate.

This is another favorite chaat sold on the streets of India. Every bhelwala has his own recipe of it. Though I got this recipe from one of the most famous Bhelwala in Mumbai  (India). Made an individual plate of this delicious snack for everyone at Iftaar today. And trust me, it satisfied our hunger. And hey, it doesn't even have much calories! ;)

Sevpuri, as the name indicates is sev topped on puris or papadis, along with potatoes and chutneys. Tangy, crisp and tongue tickling are some words that come to my mind when I think of sevpuri. The very thought makes my mouth water as I reach out to make this delicious chaat! 

Flat puri/papadi as required
Potatoes 2 medium boiled and mashed. (after mashing the potatoes, add ½ tsp of salt, ¼ tsp of grounded zeera and chaat masala, mix well)
Raw mangoes ¼ cup finely chopped
Onion 1 medium finely chopped 
Red chutney (recipe below)
Green chutney (recipe below)
Sweet chutney (recipe below)

For the Garnish
Thin Sev ½ cup
Coriander leaves chopped 2 tbsp
Chaat masala to sprinkle 

For the Red Chutney
Kashmiri red chilies 5-6
Whole cumin seeds 1 tsp
Salt to taste
Garlic cloves 2-3

Method for Red Hot Chutney:
Soak the chillies in 1 cup of water for a few hours and grind to a smooth paste with the rest of ingredients under Red Hot Chutney column with little water.

For the Green Chutney
Coriander leaves 1 bunch
Mint leaves half bunch
Garlic cloves 2-3
Green chili 2-3
Lemon juice 1 tbsp
Sugar 2 tbsp
Salt to taste

Method for the Green Chutney:
Grind all the above ingredients to a fine paste using very little water.

For the Sweet chutney
Tamarind 100 grams
Dates 5-6
Salt a pinch
Sugar 1 tbsp or use a small piece of Jaggery instead 
Water 1 cup

Method for the Sweet Chutney:
Boil the above ingredients together with 1 cup of water. It should be of medium consistency. Not too thick, not too thin.

How to Assemble:
Arrange the flat puris/papadis in a plate. Top each puri with some mashed potatoes, a tsp of all three chutneys, chopped onion, chopped raw mangoes. Cover with generous amount of sev.  Sprinkle chaat masala on the top. Garnish with coriander leaves. 

Serve immediately or the puris may become soggy!

Friday, August 5, 2011

Qeema Samosa - An all-time favourite snack

Samosas are everyone's favorite. The thin crisp coating of it makes it hard for you to resist. It has many variations. Make it with mutton mince, chicken mince, cheese, or aloo. They are often served with Green chutney, tamarind chutney, Ketchup or a hot cup of tea. 

Mince 250 grams
Ginger paste 1 tsp
Garlic paste 1 tsp
Salt 1 tsp
Red chili flakes 1 tsp heaped
Crushed and roasted zeera 1 tsp
Oil 2 tbsp

Onion chopped 2 medium
Coriander leaves chopped 2-3 tbsp
Mint leaves 2-3 tbsp

Garam masala ½ tsp
Green chilies 2-3 chopped
Samosa Patti 1 packet

Maida 4 tbsp
Water ¼ cup 

Heat oil in a pan.
Add mince, and ginger, garlic paste. Bhuno well until mince changes the color, and water starts drying out. Add salt, red chili flakes, and crushed zeera. Stir fry until cooked through. Leave the mince to cool completely for 3-4 hours on room temperature. Now mix chopped onion, coriander leaves, mint leaves, garam masala, and chopped green chilies. 

Make thick paste of maida and water. 

Make samosas, seal them with the maida paste. 

This image has been google-d. 

And deep fry in preheated oil for 3-4 minutes on medium high flame until golden brown in color. Serve hot. 

Wednesday, August 3, 2011

Ramadan Special Recipes

Ramadan mubarak everyone, thought of sharing the links of last year's recipes. Try these recipes this Ramadan and make it even more special. Remember me in your duas. More recipes coming soon. So, stay tuned! :)

Spring Rolls & Salsa


Paapri Chaat


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