Thursday, 24 September 2015


Guacamole is a delicious avocado based dip. It originates from Mexico, some smart Aztecs created it:) Avocado is a super food, high in dietary fiber and a variety of vitamins and to top it, its delicious too. Although i had to do my bit of searching for it through the super market but its easily available these days in Mumbai. Here is a simple and quick Guacamole recipe, for a lazy evening when all you want to do is lay down on your couch, watch your favorite movie and hog on something delicious without having to work hard to make it! Just pour in a bag of your favorite nacho chips along side this delicious dip and hog away!!

Ingredients : 

Ripe Avocado (1 medium sized) (peeled and mashed)
Onion (1 small) (diced)
Tomato (1 small) (diced)
Fresh red chilli (2) (finely chopped)
Coriander (2 tbsp) (finely chopped)
Lemon juice (half a lemon) 
Oregano dry (1/2 tbsp)
Salt to taste

  1. In a bowl mash the avocado using a fork. You can keep the avocado as smooth or chunky as you would like it, there is no rule to that.
  2. Mix the rest of the ingredients to the mashed avocado and serve with your favorite nacho chips, i personally love the cheese and herbs flavored Cornitos with this. 
  3. Guacamole also makes a great breakfast spread on your toast! enjoy!

Thursday, 17 September 2015

Tomato soup

Here's the classic tomato soup recipe. Need i say more??


Ripe Tomatoes (1/2 kg)
Salted butter (4 tbsp)
Onions (1 big or 2 small) (roughly chopped)
Coriander (2 tbsp) (roughly chopped)
Mint leaves (Pudina) (2 tbsp) (roughly chopped)
Garlic (5 cloves) (roughly chopped)
Black pepper powder (1/2 tbsp) (freshly ground)
Red chilli powder (1/2 tbsp)
Sugar (1 tsp)
Salt to taste

  1. Make 4 superficial slits on each tomato. This will help with the peeling of the tomatoes later.
  2. Boil enough water to nicely immerse all the tomatoes in a deep bottomed pan. Add the tomatoes and blanch them till the peel starts coming off.
  3. Put the tomatoes in ice cold water and remove the peels, because of the blanching the peels will come off easily.
  4. Roughly chop the tomatoes.
  5. Heat a pressure cooker on low flame. Heat 2 tbsp of butter in it, and add the onions and garlic to it immediately.
  6. Cook for two minutes till the onions become translucent.
  7. Add two medium sized glasses of water to this.
  8. Add the chopped tomatoes, coriander, mint leaves, red chilli powder, black pepper powder, sugar and salt.
  9. Cover with the lid and pressure cook on medium flame till you get 3 whistles from the cooker.
  10. Once done, let the soup cool for a bit and process in a food processor.
  11. Reheat the soup before serving. Serve it topped with fresh cream, butter and bread croutons.
  12. You may add celery or finely chopped carrots at between steps 6 and 7, to make the soup healthier and to bring a little variety in the flavor. Enjoy:)

Friday, 4 September 2015

Pan fried chicken with Thai red chilli sauce

Try this easy pan fried chicken recipe, all you need is a quick salad and some potato fries to turn it into a complete meal. You can also use this chicken in your salads or sandwiches. Enjoy:)

Ingredients :

Boneless chicken breast (2 pieces) (250gms)
Butter (4 tbsp)
Ginger garlic paste (2 tsp)
Coriander (a handful)
Red chilli flakes (2 tsp)
Black pepper powder (1 tsp)
Lemon juice (juice of one lemon)
oil (4 tbsp)
salt to taste

  1. Wash the chicken pieces well. Make a few slits on the chicken.
  2. Marinate the chicken with all the rest of the ingredients except for oil. Use only 2 tbsp of butter for marinating.
  3. Let the chicken marinate for at least an hour but the longer you let it marinate the better. Marinating overnight works best.
  4. Heat the oil and 2 tbsp of butter in a non stick pan and place the chicken in the pan. Cook the chicken on low flame till the chicken is nicely cooked. Flip the chicken and cook on other side, the chicken should be a nice golden brown on both sides.
  5. Brush the chicken with thai red chilli sauce and serve with a salad and mashed potato or potato fries. enjoy:)

Thai red chilli sauce

This is Thai style hot and sweet sauce recipe, traditionally this sauce is made a little thinner than my version but i make it a little thick, this sauce is packed with strong flavors of red chilli and garlic along with a beautiful sweetness that is just perfect. You can serve this as a dip with spring rolls, stir fries or grilled chicken i personally love it with tempura chicken fingers. This sauce can also be used as a substitute to your regular chilli sauce in any dish, if you don't add the corn flour (which helps thicken the sauce) it also works  beautifully as a salad dressing.


White vinegar (1/2 cup)
Sugar (1 1/2 cup) (100 gms)
Garlic (10 cloves) (minced)
Red chilli flakes (3 tbsp)
Oregano (1tspn)
Habenero sauce (1 tbsp)
Corn flour (1 tbsp)
Water (2 cups)
Salt to taste

  1. In a sauce pan add the vinegar, sugar and 1 cup of water and bring to boil.
  2. Add the garlic, chilli flakes, oregano and habenero sauce to this and cook for a few minutes over low flame.
  3. Mix the corn flour in 1 tbsp of water in a separate bowl and slowly add this to the sauce while stirring. The sauce will start thickening at this point. Cook till you reach the desired consistency.
  4. Add the salt, mix well and turn off the heat. Let the sauce cool down and serve or store:)


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