Monday, July 13, 2015

Koshary is an Egyptian specialty which is very filling at tasty.

Here is the recipe..

Serves 2 

Ingredients :
Pasta - 1 cup (Mix of elbow and broken spaghetti)
Rice - 1/2 cup (Basmati or Egyptian Rice)
Vermicelli - 2 Tablespoons
Brown Lentils - 1/2 cup
Chick peas - 1/4 cup
Onion - 3 medium
Tomato - 1 large, pureed
Garlic - 2 cloves
Tomato paste - 2 Tablespoons
Lemon Juice - 2 Tablespoons
Stock cube - 1, chicken or vegetable (Optional)
Chilli Powder - 1/2 Teaspoon or as per spice level
Cumin Powder - 1/2 Teaspoon
Salt to taste
Pepper powder to taste
Oil as required
Water as required
Butter - 1/2 Tablespoon

Method :
Chickpeas :
1. Wash and soak the chickpeas for 6-8 hours. You may avoid this and use canned cooked chickpeas.
2. Boil or pressure cook the chickpeas in salted water till done. Rinse and keep aside.

Lentils :
3. Wash and soak the brown lentil for 30 minutes.
4. In a saucepan add the soaked lentils and 3 cups of water. Add some salt.
5. Bring to a boil, reduce the flame to low and cook for about 20 minutes. Do not overcook the lentils. They should be just done.
5. Drain the water, rinse and keep aside.

Rice & Vermicelli :
6. Wash the rice and soak in water for 30 minutes.
7. In a broad vessel, melt butter.
8. Add the vermicelli and fry till they turn golden. Add the soaked rice and fry for a few seconds.
9. Add 1 1/4 cup of water and salt to taste. 
10. You can add 1/2 of a chicken stock cube or vegetable stock cube and dissolve it in water. This is optional.
11. Bring to a boil and reduce the flame to the lowest setting. Cover and cook for 10 minutes undisturbed. Switch off flame and keep it aside.

Pasta :
12. Bring water to boil in a saucepan. Add salt. Add the pasta and cook the pasta to desired level.
13. Drain the water and keep aside.

Tomato Sauce :
14. In a saucepan heat a tablespoon of oil. Add finely chopped 1/2 onion and fry till it turns golden.
15. Add the tomato puree and mix well. 
16. Add 1/2 chicken or vegetable stock. This is optional.
17. Add salt, pepper to taste and add chilli powder. Mix well.
18. Reduce flame and let this cook till it gets reduced to half. Keep stirring now and then.
19. Add the store bought tomato paste and mix well.
20. Add 1 1/2 cups of water and mix well.
21. Bring to a boil. Reduce flame, cover and simmer till it turns into a sauce consistency. Keep aside.

Tangy Garlic Tomato Sauce :
22. In a bowl crush 2 garlic cloves.
23. Add lemon juice and mix well.
24. Add salt to taste and cumin powder and mix well.
25. Add about 7-8 teaspoons of the prepared tomato sauce and mix well. You can add more tomato sauce to achieve desired taste. Keep aside.

Fried Onions :
26. Slice the remaining 2 1/2 onions into thin crescents.
27. Heat oil in a frying vessel. Fry the onions till they turn golden. Take care not to brown them as they will turn bitter. 
28. Remove on to absorbent kitchen paper and keep aside.

Serving :
29. When ready to serve, in a bowl or a plate add a layer of pasta. Then add a layer of rice and vermicelli. Then add the lentils and some chickpeas. Then add the tomato sauce followed by the tangy garlic tomato sauce. Finally sprinkle fried onions on top. You can add as much or as little of each component to your liking.

30. Mix well and enjoy.

Notes :
1. Prepare the components in any order of preference. 

Recipe adapted from

Tuesday, June 23, 2015

All time favorite chicken pakodas prepared with spinach.

Here is the recipe..

Serves 2 as a snack

Ingredients :
Chicken Breast - 1, cut into bite sized strips or chunks
Gram Flour (Besan) - 4 Tablespoons
Rice Flour - 1 Tablespoon
Baby Spinach Leaves - a big handful
Green Chilli - 1 or as per spice level
Onion - 2 Tablespoons, Finely chopped
Ginger garlic paste - 1/2 Teaspoon
Coriander Leaves - 2 Tablespoons finely chopped
Yogurt -1 Tablespoon
Salt to taste
Tandoori Masala - 1/4 Teaspoon, optional
Water as required
Oil for frying

Method :
1. Clean, cut and wash the chicken pieces. Discard all the water and keep aside.
2. Bring water to boil in a small saucepan. Add the baby spinach leaves and simmer for 2 minutes. Drain the spinach leaves into a colander. Wash under cold water. Keep aside.
3. Once the spinach leaves have completely cooled, squeeze gently to remove all the water.
4. Add the spinach leaves to a blender. Add 1 Tablespoon of chopped onion, 1 Tablespoon of chopped coriander leaves, green chilli and the yogurt and blend well to a fine paste.
5. To the chicken pieces, add ginger garlic paste and 80% of the ground spinach paste. Add tandoori masala and salt to taste and mix well to coat the chicken pieces. Keep this aside for minimum 30 minutes. If marinating for longer then keep it in a refrigerator. Remember to place it outside the refrigerator 30 minutes before frying.
6. In a mixing bowl add gram flour and the remaining 20% of the spinach paste. Add salt, chopped onion, chopped coriander and mix well. Add water to form a smooth batter of coating consistency. Keep aside for 15 minutes.
7. Heat oil for deep frying.
8. When the oil is hot, reduce the flame to low. Dip the chicken pieces in the gram flour batter to coat completely and drop it in the hot oil. Drop each of the chicken piece individually in the oil to avoid sticking to one another.
9. Fry in batches and do not crowd the pan. Fry over medium low flame to ensure even cooking.
10. Remove onto absorbent kitchen paper and serve hot.

Enjoy Spinach Chicken Pakoda

Monday, June 22, 2015

A very delicious and filling soup. Make it smooth or make it chunky to suit your liking.

Here is the recipe.. 

Serves 2-3

Ingredients :

Russet Potato - 500 gm
Butter - 2 Tablespoons
Onion - 1/2 medium finely chopped
Celery - 1/2 rib finely chopped + extra for garnish
Chicken Stock - 2 cups, homemade / cube / canned
Fresh Cream - 2 Tablespoons
Salt to taste
Pepper to taste
Cheddar Cheese - as required, grated

Method :
1. Clean the potatoes by scrubbing them. Do not remove the skin.
2. Place the potatoes on a baking sheet lined with aluminium foil.
3. Prick all over the potato with a fork or a knife.
4. Bake for 1 hour in a 205 C preheated oven.
5. Once the potatoes are baked cut open with a knife and keep aside to cool completely.
6. Once cool, discard the skin and scoop out all the potato. 
7. In a saucepan melt the butter.
8. Add the onion and the celery and cook on medium low flame till the onion and celery turn very tender.
9. Add the potato chunks and the chicken stock and bring to a boil.
10. Let the soup simmer on low flame for about 5 minutes.
11. If you want a smooth creamy soup then using an immersion blender blend the soup to a paste.
12. If you like the soup chunky then simple mash the potato with the back of a ladle.
13. Season with salt and pepper.
14. If you like a very creamy soup then add the cream and mix well.
15. Cook for 2 more minutes and switch off flame.
16. To serve garnish with grated cheddar cheese.
17. This soup has a tendency to become very thick as it cools down. so best to serve immediately. If you like to thin it down then add some stock or milk and warm it up.

Enjoy Baked Potato Soup.

recipe adapted from 

Sunday, June 21, 2015

Fish Cakes are a wonderful appetizer or a snack. They are super moist and melt in your mouth.

Here is the recipe..

Makes 8 fish cakes

Ingredients :
Frozen White Fish Fillets - 500 gms (Substitute with salmon, tilapia etc)
Mayonnaise - 4 Tablespoons
Egg - 1
Lemon Juice - 2 Tablespoons
Ginger garlic paste - 1/2 Teaspoon
Coriander leaves - 2 Tablespoons finely chopped
Lemon Zest - 1/2 Teaspoon
Fish Sauce - 1/2 Teaspoon (Optional)
Any other seasoning of choice as desired
Skyflakes crackers - 5 packs
Salt to taste
Pepper to taste
Olive oil as required

Method :
1. Thaw the frozen fish. Wash, pat dry. Cook the fish by steaming, baking or pan frying it.
2. I baked the fish. To bake the fish, place it in a pan covered with aluminium foil, brush with some olive oil, sprinkle salt and pepper and cook in a preheated 200 C oven for 20 minutes.
3. Leave the fish aside to cool down completely.
4. Using a fork flake the cooled fish. Do not mash it.
5. In a mixing bowl add egg, mayonnaise, salt, pepper, lemon juice, lemon zest, fish sauce and ginger garlic paste. Add any the other seasoning that you wish.
6. Mix well to combine.
7. Crush the skyflakes crackers to form a coarse powder.
8. Add 6 tablespoons of the crushed crackers to the egg mayonnaise paste mix to combine.
9. Add the flaked fish to this and mix well to combine.
10. Spread the remaining crushed crackers in a plate.
11. Using a 1/4 cup measure or your hands scoop the fish mixture forming a cake and put it on the crushed crackers plate.
12. Coat the entire cake with the crushed crackers and wrap it individually in cling wrap. handle it gently.
13. Prepare fish cakes in similar manner with all the mixture and wrap individually.
14. Freeze in the freezer until ready to cook. These can be frozen for upto 3 months.
15. To fry the fish cakes, Thaw the frozen fish cake in the refrigerator a few hours ahead.
16. Heat a pan and add a tablespoon of olive oil per fish cake. 
17. Fry over low heat until done on both sides. handle the fish cake very gently.
18. Serve with sauce or dipping of choice.

Enjoy Fish Cakes.

Recipe adapted from

Thursday, June 18, 2015

Moji-Tea is a very refreshing drink. Here is a watermelon flavored Moji-Tea which is very easy to prepare and costs a fraction of the amount paid at restaurants. 

Here is the recipe..

Serves 2

Ingredients :
English Breakfast Tea - 2 teabags
Sugar - 1/3 cup
Water - 2 cups + 1/3 cup
Mint Leaves - 12
Watermelon - 1/2 cup
Lemon juice - 3 tablespoons, use more or less 
Ice cubes as required 

Method :
1. Bring 2 cups of water to a boil.
2. Switch off flame and drop the tea bags and leave aside to cool. Once cool discard the tea bags. You can discard as early as you like to make it light.
3. In a saucepan add sugar and the 1/3 cup water to prepare a simple sugar syrup. 
4. Bring to a boil and switch off flame. The sugar would have dissolved. Leave aside to cool.
5. Discard the seeds from the watermelon pieces and puree. Pass through a seive and keep the juice aside.
6. In a pitcher add the mint leaves and lemon juice. Using the back of a spoon muddle the mint leaves to infuse the flavor.
7. Add the watermelon juice, cooled breakfast tea and the cooled  sugar syrup and mix to combine. 
8. To serve, add ice cubes to the glass and pour the Moji-Tea. Serve chilled. 

Enjoy watermelon Moji-Tea 

Monday, December 8, 2014

A hearty, healthy and satisfying meal is not so difficult to prepare. Why pay 4 to 5 times the price when you can make it right at home to your liking.

Here is the recipe..

Serves 1

Ingredients :

Pan Grilled Chicken :
Chicken Breast - 1
Salt to taste
Pepper to taste
Garlic Powder a pinch (Optional)
Lemon Juice - 1 teaspoon, use more or less
All Purpose Flour - 1 Teaspoon (Optional)
Olive Oil as required

Roasted Garlic Mushroom Sauce :
Mushrooms - 100 grams, any kind
Garlic - 1 small clove crushed
Butter - 1 Tablespoon (Substitute with Olive Oil)
Lemon Juice - 1 Tablespoon (Optional)
Lemon Zest a pinch (Optional)
Chicken Stock - 1/2 Tablespoon (Substitute with vegetable stock or water)
Salt to taste
Pepper to taste
Rosemary - 1/8 Teaspoon

Roasted Green Beans :
Fine Green Beans - 8
Olive Oil - 1 Teaspoon
Salt to taste
Pepper to taste
Garlic - 1 clove minced

Method :
Pan Grilled Chicken:
1. Cut the chicken breast into thin slices or you can simply make a butterfly cut.
2. Wash the chicken well and strain to discard all the water.
3. Add salt, pepper, lemon juice and garlic powder if using. Spread it all over the chicken.
4. Marinate the chicken for about an hour in the refrigerator.
5. Heat a stove top grill pan.
6. Add about 1 teaspoon of olive oil.
7. Drizzle some all purpose flour over the chicken.
8. Place the chicken in the hot pan and drizzle with some olive oil.
9. After 2 minutes, turn the chicken and cook on the other side.
10. Again turn the chicken over after 2 more minutes.
11. Reduce the flame to medium low, cover the pan and continue to cook the chicken by turning it every 5 minutes till the chicken is cooked as desired.

Roasted Garlic Mushroom Sauce:
1. Preheat oven to 200C.
2. Cut the mushroom into slices. 
3. Add the mushroom slices to a roasting pan.
4. Add the crushed garlic clove.
5. Cut the butter into slices and add it to the pan.
6. Add lemon juice and lemon zest if using.
7. Add the chicken stock.
8. Add salt, pepper and rosemary.

9. Place in preheated oven and allow it to roast for about 20 minutes. I allowed it to cook for 30 minutes.
10. Remove from the oven and roasted garlic mushroom sauce is ready to be served. This sauce can be shared by two. 

Roasted Green Beans:
1. Preheat oven to 200C
2. Wash and pat dry the green beans.
3. Trim off the edges.
4. Add the green beans to a roasting pan.
5. Sprinkle salt and pepper.
6. Drizzle olive oil.
7. Add minced garlic if using.
8. Mix well to combine. Spread the beans in the pan so they do not overlap.
9. Roast in preheated oven for about 20 minutes.
10. Remove from the oven and roasted green beans are ready to served.

1. Place the grilled chicken in the plate.
2. Pour some of the roasted garlic mushroom sauce over the chicken.

3. Place the roasted green beans on the side.

Enjoy Pan Grilled Chicken with Roasted Garlic Mushroom Sauce served with Roasted Green Beans on the side

Roasted Garlic Mushroom Sauce recipe adapted from

Wednesday, December 3, 2014

A very easy to prepare yet delicious recipe which is a great accompaniment to any type of Indian bread. 

Here is the recipe..

Serves - 2

Ingredients :
Baby Spinach Leaves - 1 Pack (Substitute with regular spinach leaves, 1.5 bunches)
Sweet Corn Kernels - 1 cup, frozen or fresh, use more or less
Cream - 1/2 cup, use more or less (Any type of cream)
Onion - 1 medium finely chopped
Ginger Garlic Paste - 3/4 Teaspoon
Green Chilli - 1, use more or less as per spice level
Salt to taste
Shah Zeera (Caraway Seeds) - 1/2 Teaspoon (Substitute with zeera ie cumin seeds)
Amchur powder (Dry Mango powder) - 1 Teaspoon
Lemon juice - 1/2 Tablespoon
Kasuri Methi (Dried crushed Fenugreek Leaves) - 2 Teaspoons
Oil - 2 Tablespoons (Substitute with butter or ghee)
Water as required

Method :
1. Wash the spinach leaves, discard any damaged leaves.
2. Bring water to a boil in a cooking vessel, reduce the flame to low. Add the spinach leaves to the simmering water and cook for 2 minutes. 
3. Drain the spinach leaves into a colander and immediately pour ice cold water over the leaves. This is called blanching. Keep the leaves aside to cool down a bit.
4. Bring water to a boil in the same cooking vessel, add the sweet corn kernels and boil them until a little tender. Drain the water and keep the sweet corn kernels aside.
5. Gently squeeze the excess water from the spinach leaves and add them to a blender. 
6. Add green chillies and grind to a smooth paste without adding any additional water.
7. In the same cooking vessel, heat oil.
8. Add shah zeera and when it starts to turn brown add the chopped onion.
9. Cook till the onion starts to turn translucent.
10. Add the ginger garlic paste and mix well to combine.
11. Add the boiled corn kernels and mix well.
12. Add the spinach and green chilli paste and mix well to combine.
13. Add amchur powder and salt to taste. Add some water if required and cook for about 3 minutes.
14. Add the cream and mix well. Cook till you reach the desired consistency.
15. In a small pan, dry roast the kasoori methi for a few seconds.
16. Add the kasoori methi to the gravy and mix well. Switch off flame. Add the lemon juice and mix well. 
17. When ready to serve, add a little cream in the centre and swirl with the spoon. 

Enjoy Shahi Makai Malai Palak

Recipe adapted from