Thursday, November 03, 2016

Raspberry Pomegranate Orange


  • 1 pomegranate
  • 1 handful of raspberry
  • 4 tbsp sugar
  • 1 orange


Mix all the ingredients together in a mixer. 

Then strain it using a strainer.

Enjoy the drink

Saturday, June 11, 2016

Chicken Parcel


  • For the filling:
    • 500 grams or 1 cup chicken minced
    • 1 medium onion chopped
    • 1 tbsp ginger garlic and green chillies finely chopped
    • 1 tsp garam masala
    • 3 tbsp coriander leaves
  • 50 samosa switz pastry
  • Oil for deep frying

  • For the filling
      • Boil the chicken in pepper and salt.
      • Once cooked remove the bones.
      • Mince the chicken with coriander leaves using a chopper
    • Add 2 tbsp oil in pan.
    • Add the onions and fry until it turns transparent.
    • Then add the ginger, garlic and green chillies and fry for a minute.
    • Then add the minced chicken mix.
    • Add the garam masala and mix well.
    • Add 2 tbsp water and mix well.
    • Leave it simmer.
  • Take 2 samosa sheet , place one horizontally and vertically on top of each other.
  • Place the filling in the center.
  • Cover the filling by flipping the cover one side and then the other side.
  • Seal the cover with a little paste of maida.
  • Deep fry in the oil or fry in the airfryer if you r health freak
Enjoy Cooking
Recipe source: Filling :my sis's sister in law
                        Wrapping style:   (Found it easier than wrapping in the shape of samosa)

Sunday, May 22, 2016

Ripe Mango curry /Pazham manga curry

As it is the the season of mangoes , always wanted to try the sweet mango curry. Alhamdulillah it turned out perfect...!!


  • 2 ripe mangoes
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1/4  of coconut scrape
  • 1/2 tsp cumin 
  • 3 tbsp curd
  • 1/2 tsp fenugreek powder
  • 1 tbsp coconut oil
  • 1tsp mustard
  • 1 dry red chilli cut into 2
  • curry leaves
  • salt to taste.
    • In a pan cook the ripe mangoes, chilli powder ,turmeric powder and salt with 2 cups of water.
    • Grind the coconut and cumin to fine paste.
    • Add the coconut paste once the water has reduced to half of the quantity.
    • Then add the curd.
    • Do not over cook , just seamer.
    • Allow it cool and then sprinkle fenugreek powder over it.
    • Remove from the heat.
      • In a pan heat the oil.
      • Add curry leaves, mustard and red chillies.
    • Pour the oil mix over the mango curry.
Enjoy Cooking

Recipe source :

Wednesday, May 18, 2016



  • 1/2 cup butter soft at room temperature
  • 1/2 cup white granulated sugar
  • 1 egg yolk
  • 2 teaspoons vanilla
  • A pinch of salt
  • 1/2 tbsp baking powder
  • 1 tbsp milk
  • 1 1/2 cup all purpose flour
  • 1 tbsp butter
  • 1 tbsp milk
  • 3 tbsp cocoa powder
  1. Beat butter until cream on a medium speed.
  2. Add sugar little by little and continue beating.
  3. Add egg yolk, vanilla essence, baking powder and pinch of salt.
  4. Mix well.
  5. Add milk and mix well.
  6. Sift the flour into the mixture.
  7. Mix it until it forms a dough.
    1. In a small bowl place butter and milk and microwave it for 20 minutes.
    2. Add the cocoa powder and mix well.
    3. Add the cocoa mixture and mix it with 1/2 of vanilla mixture.
    4. Mix with stand mixture until you end up having a small chocolate dough.
      1. Now we have two types of dough.
      2. Place 2 sheets of baking paper.
      3. Place the vanilla dough on one sheet and the chocolate on the other.
      4. Roll the dough separately into a square, not very thin
      5. Place the chocolate square on top of the vanilla square.
      6. Remove the wax paper on top(that we used to roll the chocolate dough).
      7. Using a rolling pin, roll the dough to flatten it a bit.
      8. Gently roll the dough, starting of the edge closet to you, as if you were rolling a carpet.
      9. Cover the dough tube with baking paper and place it in the fridge for 30 minutes or in the freezer for 15 minutes  before we cut into cookies.
        1. Preheat the oven @ 175C for 10 minutes
        2. Take the dough ,using a knife cut into 1/4 inch slices of cookies.
        3. Bake for 15- 20 minutes, until a golden brown color.

Tuesday, April 19, 2016

Chilly chicken fried


  • 750 grams boneless chicken  cut into small pieces
For the marination
  • 1 tesp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp onion paste
  • 2 tbsp soy sauce
  • 1/2  tsp pepper powder
  • 1 tsp salt to taste
Ingredients for stir frying

  • 4 tbsp garlic chopped
  • 3 tbsp green chillies chopped
  • 1 cup spring onion chopped
  • 1/2 tsp pepper powder
  • Oil for frying


Marinate the chicken with the marinade ingredients for 4 hours or overnight.

Fry the chicken in a deep wok with 2 tbsp oil until it turns tender and brown.

Remove the chicken and keep it aside.

Add another 1 tbsp of oil into the wok and stir fry the garlic, green chillies and spring onions.

Add the fried chicken, pepper and if needed salt into it and mix well.

After few minutes remove from the fire . If necessary  add salt to taste and little soya sauce.

Enjoy cooking 

Recipe source :Mom's collection of books: Chinese by Bhanu Ravindra

Saturday, February 27, 2016

Tomato Garlic chutney


  • 2 tomato
  • 4-5 garlic cloves
  • 4 red chillies
  • Salt as needed

Chop the tomatoes.
Peel the garlic.
Grind the tomatoes , garlic with red chillies.

In a pan, heat a tablespoon of oil.
Temper with mustard seeds and curry leaves.
Add the ground ingredients.
Add salt.
Cook until u get the garlic smell is fragrant.

Recipe Source: Rak's kitchen.


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