Wednesday, July 23, 2014

With a flaky and buttery crust and a delicious filling these chicken pot pies are to die for. The mini size makes them perfect for snacking on the go.

Here is the recipe..

Makes 10 mini pot pies

Ingredients :
All Purpose Flour (Maida) - 1 cup
Baking Powder - 1 3/4 Teaspoons
Salt - 1/4 Teaspoon
Cream of Tartar - 1/4 Teaspoon 
Honey - 1/2 Tablespoon
Butter - 60 grams, cold
Milk - 1/3 cup

Chicken Breast - 1/2
Mixed Vegetables - 1/2 cup, frozen or fresh
Cheddar Cheese - 1/2 cup shredded
Cream of Chicken soup - 150ml - 200ml, as needed (canned or prepared using powder)
Mixed herbs (Italian seasoning) - 1 Teaspoon, use more or less 
Garlic Salt - 1/2 Teaspoon (Optional)
Onion powder - 1/2 Teaspoon (Optional)
Salt to taste

Method :
1. Wash and clean the chicken.
2. In a saucepan boil salted water and add the chicken to it. Boil until the chicken is cooked. 
3. Once cool cut the chicken into tiny chunks or shred it.
4. If using fresh vegetables cut them into tiny cubes and blanch them. To blanch bring water to boil and add the vegetables. Cook for 2-3 minutes, strain and allow to cool.
5. If preparing the chicken soup, prepare it very thick like the consistency of mayonnaise. Allow it to cool.
6. In a mixing bowl add the chicken, shredded cheese, mixed vegetables, onion powder, garlic powder, salt and mix well to combine.
7. Add the chicken soup as required ensuring that it just gets mixed into the filling and is not in excess. Keep this aside.
8. Preheat oven to 200C.
9. In a mixing bowl sieve the flour. Add salt, baking powder and cream of tartar and mix to combine.
10. Cut the cold butter into cubes and add to the flour.
11. Either using a food processor or a stand mixer or with knife blend / cut till the butter resembles peas.
12. Add the honey and milk and mix well to combine.
13. Knead the dough till it all comes together.
14. Lightly grease a mini muffin tin with either butter or oil or spray.
15. Pinch out lemon sized balls of the dough and place each portion into each slot and press it to the bottom and up to the sides to form a cup.
16. Repeat this with the rest of the dough. I could make 10.
17. Add the chicken pie mixture into each cup. 
18. Bake for 12-15 minutes.
19. Let it rest for 3 minutes inside the switched off oven.

Enjoy Mini Chicken Pot Pies.

Recipe adapted from and

Tuesday, July 22, 2014

An irresistibly tasty and refreshing drink

Here is the recipe..

Serves 2

Ingredients :
Orange juice - 1 cup, Freshly squeezed 
Mint Leaves - 10-12
Sugar - 2 Tablespoons, use more or less
Salt a pinch
Orange with peel - 1/4
Lemon with peel - 1/4
Sprite / Clud soda - 1 can 
Ice cubes as required (Optional)

Method :
1. Cut the orange and the lemon with their peels into tiny wedges.
2. Add them into a tall glass or jar or bowl.
3. Add the mint leaves, salt and sugar and mix well.
4. With the back of a wooden spoon, start crushing the wedges and the mint leaves till the wedges turn very soft and the juice is released.
5. Divide this between the serving glasses.
6. If using ice, add the ice cubes to fill half the glass.
7. Pour freshly squeezed orange juice till half the glass.
8. Just before serving add the club soda or sprite and garnish with a wedge of orange or lemon. Serve immediately.

Enjoy Virgin Orange Mojito.

Recipe adapted from

Sunday, July 20, 2014

This is a very basic salad recipe but the dressing is extraordinary which takes this salad to a whole new level.

Here is the recipe.

Serves 2

Ingredients :
Cucumber - 2
Carrot - 1/2
Orange Pepper - 1/4
Red Pepper - 1/4
Yellow Pepper - 1/4
Green Pepper - 1/4
Cherry Tomato - 6
Romano Lettuce - 3 leaves
White Vinegar - 2 Tablespoons
Honey - 1 Tablespoon
Yogurt - 2 Tablespoons
Salt to taste
Pepper to taste

Method :
1. In a small bowl add the vinegar, honey, yogurt, salt and pepper and mix well to combine. Keep this dressing aside.
2. Wash and cut all the vegetables as desired and mix well to combine in a bowl.
3. Keep the vegetables and the dressing separately till ready to serve preferably refrigerated.
4. When ready to serve, pour desired quantity of dressing over the salad and mix well to combine.

Enjoy Simple salad with Yogurt Vinegar dressing.

Recipe adapted from

Friday, July 18, 2014

A very tasty lamb chop recipe..

Serves 2

Ingredients :
Lamb Chops - 250 gms
Ginger Garlic Paste - 1 Teaspoon
Yogurt - 1 Tablespoon
Tomato Puree - 1/2 Tablespoon
Lemon Juice - 1 Tablespoon
Cooking Oil - 1/2 Tablespoon
Red Chilli Powder - 1/2 Teaspoon or as per spice level
Turmeric Powder a pinch
Tandoori Masala - 1/2 Teaspoon, use more or less
Black Pepper Powder - 1/4 Teaspoon
Cumin Powder a pinch
Salt to taste
Red Food color a pinch or drop (Optional)
Oil for shallow frying as required

Method :
1. Clean and wash the lamb chops. Pat dry.
2. In a mixing bowl add the lamb chops and all the ingredients and mix well to combine.
3. Marinate the lamb chops in the refrigerator overnight or at least for 4-6 hours.
4. Place them out of the refrigerator 30 minutes before planning to cook them.
5. Heat 2-3 Tablespoons of oil in a shallow frying pan. Place the lamb chops and shallow fry them over low flame on both sides till done.
6. You can alternatively bbq the lamb chops or grill them in the oven.

Enjoy Tandoori Lamb Chops

Recipe adapted from

Wednesday, July 16, 2014

A super simple yet extremely healthy, nutritious and tasty salad. If you like the Three bean salad served at Nandos then it tastes almost the same and you need to make this.

Here is the recipe..

Serves 2

Ingredients :
Chickpeas - 3 Tablespoons, canned or fresh (Soaked & boiled)
Kidney Beans - 3 Tablespoons, canned or fresh (Soaked & boiled)
White Beans - 3 Tablespoons, canned or fresh (Soaked & boiled)
Onion - 1/2, sliced thinly
Green Pepper - 1/4, chopped
Apple Cider Vinegar - 2 Tablespoons
Sugar - 2 Tablespoons
Olive Oil - 1 Tablespoon
Salt to taste
Pepper to taste

Method :
1. In a small mixing bowl add vinegar, sugar, olive oil, salt and pepper. Mix well to combine. Keep it aside.
2. If using canned beans, discard the liquid and wash the beans really well till the water runs completely clear.
3. If using fresh beans then soak and boil them.
4. In a bowl add thinly sliced onions and add cold water. Add some salt and leave it aside for 15 minutes. After 15 minutes remove the onion and rinse it. This step is optional.
5. In a mixing bowl add the beans, chopped green pepper, thinly sliced onion and mix well to combine.
6. Mix the dressing well and pour it over the salad and mix well to combine.
7. Refrigerate for a minimum of 1 hour before serving.

Enjoy Three Bean Salad

Recipe adapted from

Tuesday, July 15, 2014

Mango Fool is a tasty and delicious sweet treat which can be enjoyed any time during the day.

Fool is an English dessert by origin that used to be prepared by folding pureed fruit into sweet custard but now a days Fool is prepared by using Whipped cream in place of sweet custard.

Here is the recipe..

Serves 2-3

Ingredients :
Mango - 1, medium, ripe
Whipping Cream - 1 cup (250 ml)
Sugar - 2 Tablespoons, use more or less
Lemon Juice - 2 Teaspoons

Method :
1. Wash, clean, peel, cut and pit the mango. Cut into small chunks.
2. Reserving a few chunks for garnish puree the rest of the mango chunks with half of the sugar and lemon juice till it turns smooth.
3. In a mixing bowl add the remaining sugar and the whipping cream.
4. Whisk the whipping cream till it forms stiff peaks.
5. Remove some of the whipped cream for garnish and keep it aside.
6. Using a rubber spatula or a spoon fold the mango puree into the whipped cream with gentle hands till well combined.
7. Divide it into serving bowls or glasses and refrigerate till ready to serve.
8. To serve top with the reserved whipped cream and the garnish with the mango chunks.

Enjoy Mango Fool.

Recipe adapted from

Monday, July 14, 2014

Yogurtlu Patlican Kizartmasi is served as a cold mezze in Turkey. Mezze or Meze is selection of small dishes served with pita bread at the beginning of a meal along with drinks.

Here is the recipe..

Serves 2

Ingredients :
Aubergine - 1, small, tender
Yogurt - 1/2 cup
Garlic - 1/2 clove, use more or less
Salt to taste
Oil for deep frying

Method :
1. Cut the stalk from the Aubergine.
2. Partially peel the aubergine by leaving long stripes of unpeeled skin. Cut it vertically into quarters ie 4 pieces.
3. Wash the aubergine pieces.
4. Fill a bowl with cold water and add 2 Tablespoons of salt to it.
5. Add the aubergine and leave it to soak for 2 hours.
6. After 2 hours, remove the aubergine and wipe it dry.
7. Cut it into bite sized pieces.
8. Heat oil for deep frying.
9. Fry the aubergine pieces till it turns golden brown.
10. Remove from the oil and place on kitchen paper. Allow it to cool completely.
11. In a small mixing bowl add crushed garlic, salt to taste and yogurt. Whisk well to combine.
12. When ready to serve pour the yogurt on top of the aubergine.

Enjoy Yogurtlu Patlican Kizartmasi

Recipe adapted from