Saturday, 28 January 2012

Pasta in white sauce

This is one of the simplest pasta recipes. simple but tasty! I love it! hope you guys like it too.


Elbow macaroni (1 big bowl)
Capsicum (1/4 cup) (cut in small cubes)
Tomato (1/4 cup) (cut in small cubes)

Ingredients for sauce:

Milk (2 cups)
Butter (2tbsp)
Cheese (3 cubes)(grated)
Garlic (2 pods) (crushed)
Black pepper powder (1/2 tsp)

Dried oregano (1/2 tsp)

  1. Cook the pasta in boiling water with some salt. Drain and set aside. 
  2. Add a spoonful of oil when boiling the macaroni so that the macaroni doesn't become sticky.
  3. Heat 1tbsp of butter in a pan; add the capsicum and tomato to it. Cook for two minutes and set aside.
  4. Now heat 1 tbsp of butter in a pan and add the milk to it. Boil the milk and add garlic to it.
  5. Add the grated cheese, salt and pepper to it now. Stir till the cheese is completely dissolved in the milk and cook for another 5min till the sauce becomes thick. 
  6. Add the vegetables and macaroni to the sauce and mix well.
  7. Grate some more cheese on top and serve hot! Enjoy:)

Tuesday, 24 January 2012

Crispy chicken in hot and sweet sauce

Ingredients for marinade:

Boneless chicken (½ kg) (medium pieces)
Eggs (2)
Ginger-garlic paste (2tbsp)
Black pepper powder (1tsp)
Lemon juice (1 lemon)
Corn flour (1 cup)
Oil (for frying)

Ingredients for sauce:

Ginger (finely chopped) (2inches)
Soya sauce (2tbsp)
schezuan sauce (1tbsp)
Cumin (zeera) (1tsp)
Vinegar (1tbsp)
Sugar (1tsp)
Corn syrup (2tsp) or (mix 1tbsp corn flour in 2tbsp of water)
Water (2 ¼ cup)

  1. Rinse chicken and drain. Marinate the chicken with eggs, Ginger-garlic paste, Black pepper powder, Coriander, Lemon juice, Corn flour and Salt. Keep aside for atleast 1 hour.
  2. Deep fry the chicken. Keep the fried chicken aside.
Sauce for coating:
  1. In a sauce pan heat water. Add ginger, soya sauce, cumin, vinegar, sugar, coriander, schezuan sauce and corn syrup.
  2. Bring to boil and then cook for another 5 mins.
  3. Now add the chicken to the sauce and mix well. serve hot.! Enjoy!!

Monday, 23 January 2012

spicy chicken masala

Making Chicken Masala doesnt get easier than this!!


Chicken (500 gms) (medium pieces)
Onions (2 medium) (pureed)
Tomato (2 medium)(pureed)
Curd (1 cup)
Ginger garlic paste (1 1/2 tbsp)

Turmeric powder (1/2 tsp)
Red chilli powder (1 1/2 tbsp)
Coriander (dhanya) powder (2 tbsp)
Garam masala (1tsp)
Coriander (5 tbsp cup) (finely chopped)
Mint leaves (pudina) (4 tbsp) (finely chopped)
Lemon juice ( ½ lemon)


  1. Heat 2 big spoons of oil in a cooking vessel add the onions and sauté till golden brown. Add the tomato puree and sauté further for another 4-5mins on medium heat.
  2. Add turmeric, coriander powder, red chilli powder, ginger garlic paste and garam masala. Mix well and cook till the oil separates.
  3. Add some coriander and pudina to this and cook for another 1 min.
  4. Now, add the chicken, salt lemon juice and curd. Mix well and cover the vessel with a lid and cook for 15min on medium heat. Cook for 10mins if using a pressure cooker.
  5. Garnish with coriander and serve hot with rice or chapatti!! Enjoy!!:)

Sunday, 22 January 2012

kurkuri bhendi

This is a very interesting way of eating the vegetable and a way my very cranky brother eats it (he doesn’t eat it otherwise, not under any condition!!). You can use it as a side dish, a perfect tasty and healthy snack in itself or eat it with a chapatti. You decide!


Bhendi (okra or lady's fingers) (250 gms)
Soya sauce (2 tbsp)
Corn flour (3 tbsp)

Garlic cloves (6-7)
Red chilli powder (2 tsp)
Chaat masala (1 tsp)
Oil (for frying)

  1. Wash the bhendi and pat dry with a cloth.
  2. Now cut the bhendi in slant sections.
  3. Sprinkle 3 tbsp of corn flour on the bhendi and add 2 tbsp of soya sauce to this. Mix well, make sure every piece is properly coated with the corn flour and soya sauce.
  4. Deep fry the bhendi. Remember that the bhendi should not turn completely brown it should remain green, a light shade of brown is ok.
  5. Grind 6-7 cloves of garlic with 2 tsp of red chilli powder and 1tsp oil.
  6. Now, pour some oil in a pan and add the red chilli and garlic paste. 
  7. Add the fried bhendi to this and stir for 1 min add 1 tsp chaat masala and salt to it. Turn the heat of and serve hot!! Enjoy!!

Hash brown with eggs

My healthy, yummy, easy to make and fun breakfast recipe !!


Potato (1 big – grated)
Eggs (2)
Cheese (1 cube - grated)
Butter (for cooking)
Vegetables (Onion, Tomato, capsicum)
Pepper (½tspn )


  1. Squeeze all the water out of the grated potato.
  2. Heat a non-stick pan and spread the grated potato on the pan; (all we are trying to do hear is to remove all the water from the potato so that our hash brown can become crispy.)
  3. Now, add 1tsp butter to the potato.
  4. Spread the potato all over the pan such that there is no gap left.
  5. Beat two eggs and add some salt and pepper to it, add some red chilli powder if you want some heat.
  6. Let the potato become crisp at the base, the sides will start looking brown.
  7. Now pour the egg on the pan and spread some veggies on top.
  8. Spread the cheese on it and cover the pan with a lid.
  9. Cook on low flame for 5mins and serve hot!

Thursday, 19 January 2012

Matar paneer

Cottage cheese (paneer) tastes good with almost anything, and pairing it up with peas is another pleasure in itself. Hope you enjoy this masaledaar and tangy version of matar paneer. 


Green peas (boiled) (1 bowl)
Paneer (100 gms)
Onion (sliced) (1 big)
Tomato (pureed) (2 big)
Ginger garlic paste (1 tbsp)
Garam masala (½ tsp)
Turmeric powder (½ tsp)
Red chilli powder (1 tbsp)
Salt (as per taste)
Oil (4 tbsp)
Coriander (for garnish)

  1. Put oil in a pan on low flame.
  2. Add the onions to the oil and sauté till golden.
  3. At this stage add tomato puree, ginger garlic paste, red chilli powder, turmeric powder, garam masala and sauté till the oil starts separating.
  4. Now add paneer and cook for 5 mins. Garnish with coriander and serve. 

vegetable jungli sandwich

Ingredients (for the cheese sauce):

Fresh cream
Cheese (grated)
Green chilli(optional)
Mint (Pudina)

Ingredients (for the filling):

Onion (thinly sliced)
Tomato (thinly sliced)
Capsicum (thinly sliced)
Cabbage (thinly sliced)

  1. To make the sauce heat some butter in a pan add the fresh cream to it.
  2. Add finely chopped coriander, mint and chilli to it. Add chilli only if you want some heat.
  3. Add some salt and pepper to it. Add some grated cheese to this and mix well. Turn off the heat your cheese sauce is ready.
  4. Now, apply some butter on a slice of bread and spread the thinly sliced vegetable on it.
  5. Pour over the cream sauce and grate some cheese on it.
  6. Add another slice of bread and repeat the process.
  7. Place another slice of bread on top and enjoy!!!

Wednesday, 18 January 2012

Lychee caramel custard

This is one of my mom’s favorites!! I Was making the normal caramel custard when I thought why no new flavours in a custard?? that thought led to a search in my fridge and I found a lychee syrup, added it to my custard mix and tada!! A delicious lychee flavoured caramel custard; which also manages to look pretty! Mom loves it and I love it that she does!!


Milk (2 cups)
Fresh Cream (1 cup)
Eggs (2)
Lychee syrup (2 big spoons)
Ice-cream essence (few drops) 
Sugar (6-7 tbsp, depends on how sweet you want it)

  1. Warm the milk slightly and add the fresh cream and 2 tbsp sugar in it (if your lychee syrup is sugar based, if not you may need to add more according to your sweetness preferences), stir continuously till the sugar is completely dissolved.
  2. Take a flat circular mould and Heat 6-7tbsp of sugar in a till it melts and turns golden brown and swirl to coat the sides of the mould. Keep aside to cool.
  3. Now add the lychee syrup in milk and mix well. Beat two eggs and add them to the milk, add a few drops of ice-cream essence. Mix all the ingredients well. (Blend in a blender or whisk well.)
  4. Pour this into the mould that we just coated with the caramel.
  5. Place the mould in the pressure cooker - elevate the mould with a pressure cooker ring. Pour water very carefully into the pressure cooker till it is about 2" below the rim of the mould.
  6. Cook for 15 mins.
  7. Once done let it cool and then place it in the refrigerator for an hour or two.
  8. To serve, place a plate over the mould, hold firmly in place and turn over gently. The custard will turn over onto the plate, caramel side up! Enjoy:)


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