This has to be one of most awaited post requested by many  fans on fb..This recipe was requested many times but somehow it kept getting delayed ..Many Of fb fans complained that  My blog had no egg recipes and its true. to be honest I don't eat eggs so its cooked quite rarely .But some how I enjoy this gravy with jeera rice.
This is a very tasty preparation with  lots of flavourful spices, it goes very well with chapatti,rice,pulav or rotis.
4-6 hard boiled eggs
100 gms curds
2-3 onions chopped
1 tomato chopped
1.5 tsp ginger garlic paste
small bunch of coriander leaves
fistful of mint/pudina
1 tsp cumin seeds
5-6 cloves
5-6 peppercorns
1 star anise
1" cinnamon stick
2-3 green cardamons
1/2 tsp fennel seeds
2-3 green chillies
1 tsp red chilli powder
2 bay leaves
2 tbsp oil
salt to taste.

Boil eggs with salt and remove the shell and slice it in between.

Grind the spices with chillies,coriander & mint leaves  with little water to a smooth paste.

In a vessel heat oil add bay leaves and the onions fry well till onions are soft .

Then add the ginger garlic paste and fry till the raw smell goes off.

Now add the chopped tomato & fry till its mushy.

Mix in the paste and fry well over medium heat till the side starts leaving oil.

Then add the red chilli powder and saute for a while then add salt.

Add  in the beaten curds mix well.

Add little water and mix then put the eggs.

Let the gravy come to a nice boil then garnish with coriander leaves.

Serve hot with rice/roti/pulav.

It was on my mind since long to try it at home..Finally made it today .The chips were crisp and tasted yumm with sauce.It was very simple to make and  the ingredients needed are available easily .

for the chips
1 cup corn meal
1/2 cup maida/all purpose flour
warm water as needed
salt to taste
oil to deep fry.

 for the sauce
 1 cup cheddar cheese
 1 cup milk
 2 tbsp flour
 2 tbsp butter

Mix the flours with salt and knead to a smooth dough with warm water as needed.
Divide the dough into small ball and roll into thin circle like chapattis.
Cut into triangles and prick it with fork all over.
Heat oil and deep fry till crisp.

Heat a sauce pan melt butter ,then add flour and mix till no lumps for 3-4 min.
Slowly add milk ,stirring continuously to avoid lumps.
Now mix in the grated cheese and mix till smooth.

Serve home made chips with  nacho sauce and salsa.

Kothimbir vadi/Kothmir vadi is one of the most popular Maharashtrian snack which is made from Kothimir /Fresh Coriander leaves and gram flour with few spices which is steamed and then fried.Kothmir wadi/Kothimbir vadi is a quintessential savory snack which is extremely delicious and very popular in Maharashtrian homes .
Try it out when you have coriander leaves in abundance it will really make a wonderful snack .Every Mahahrashtiran home has a different recipe for this Some add peanuts while the others mix in sesame seeds.I personally add roasted crushed peanuts with sesame ,tamarind pulp and jaggery which compliments well with the gram flour.
Its very easy to prepare you can mix the batter and steam it and fry it whenever you want.

2 cups chopped coriander leaves
1 cup besan/gram flour
1 tbsp rice flour
1/4 cup roasted peanuts
1 tsp red chilli powder
2-3 green chillies
1/2 inch ginger
1 tsp sesame seeds
1 tbsp jaggery
1 tbsp tamarind pulp
2 tsp oil
1/4 tsp baking powder
salt to taste
oil for frying.
steamed vadis

Clean the coriander leaves and wash it and chop it fine .

Coarsely  crush the peanuts.

Crush the ginger and chillies together .

Mix everything with 1/2 cup water and 2 tsp oil and mix into a batter of dhokla/idli consistency.

Grease the thali in which you want to steam the vadi.

Steam the batter for about 15-20 min or till the knife inserted comes clean.

Once cool cut into pieces and fry.

You could either shallow fry or deep fry.

Steamed vadi itself taste yumm.

Serve hot with sauce or chutney.
A Happy Republic day to all fellow Indians .On this Republic day I would like to share with you  all  the recipe of Gajar ka Halwa /Carrot halwa  .A very popular Indian dessert which  is loved by all ..Full of taste and goodness this yummy halwa is loaded with nuts ,milk ,carrots ,goodness of ghee and  condensed milk and mava which makes this yummy goodness  extremely rich and delicious .
Serve it cold or warm it taste equally good also you can enjoy it with puris.

1 kg carrots
200-250 gm sugar /as per taste
1/2 litre milk
100 gms khoya/mava
2 tbsp condensed milk (optional)
2 tbsp pure ghee
1 tsp cardamon powder
 10-12 cashews chopped
1 tbsp chironji/charoli
8-10 raisins
6-7 pistachios

Wash the carrots and grate it.

In a vessel add ghee and grated carrots saute for sometime.

Then add milk ,condensed milk and let it cook till the carrots turn soft and milk is reduced.

Then add sugar,cardamon powder and khoya/mava  and the nuts cook over low flame till the sugar has dissolved completely .

Serve warm or cold.

Adding condensed milk is optional.
Adjust the amount of sugar as per your taste if adding condensed milk or the halwa will be over sweet.

Puri bhaji is a very popular breakfast in Maharashtra. Puri bhaji with a dollop of shrikhand was always my favourite in childhood .I still enjoy puri bhaji with shrikhand when I'm bored of eating non veg which is quite rare though.
I have already posted poori/puri recipe  yesterday.Making this bhaji is very simple there are different styles in which this can be prepared some like it dry some like it in curry style.You can either boil the potatoes first and then prepare it or the way I have prepared it.The leftover bhaji can be stuffed in bread and toasted or can be used as stuffing to dosas.
500 gms potatoes
1 onion
3-4 green chillies /as needed
1/2 tsp urad dal
1 tsp cumin seeds
1 tsp mustard seeds
 1/2 tsp haldi /turmeric powder
10-12 of curry leaves/kadipatta
1/2 cup chopped coriander leaves
2 tbsp oil/as needed
salt to taste.
Clean the potatoes and cut in cubes leave it in water .

Chop onions and green chillies.

In a vessel heat oil then put the curry leaves & mustard,cumin seeds and urad dal.

Once they sputter add chopped chillies then add the onions and  fry till they turn transulcent.

Now add the potatoes ,haldi and mix well add the salt and cover the lid.

Let it cook over medium flame add very little water .

Once the potatoes are cooked the bhaji is ready.

Serve hot with Pooris/puri.

A deep fried Indian flat bread .Its eaten for breakfast  or with any meal .It goes well with  desserts like shrikhand ,Aam ras or Halwa too..Chole poori is another wonderful combo.Poori/Puri is made from wheat flour the dough is slightly firmer than that of the chapatti dough its then rolled into small round puris and deep fried.
Its simple and easy to prepare and it needs just 3 ingredients flour,water salt and oil of course to deep fry..Had made this for dinner yesterday so thought of posting it today I will post the Aloo Bhaji/Potato stir fry recipe tomorrow.

2 cups whole wheat flour(atta)
 water /as needed
1tsp oil
salt 1/4 tsp as needed

Sieve the flour and salt.
Add  water oil and knead to a smooth pliable dough the dough has to be stiffer than the chapatti dough.
Divide the dough into small balls and roll it into small circles.
Or you could roll the ball into a chapatti and cut it out with a cookie cutter I use steel glass to cut the puris.
Heat oil to deep fry in a kadhai.
Once the hot is sufficiently hot deep fry the pooris over medium flame.
When the pooris puff up  turn them over and remove with slotted spoon.
Place it on kitchen towel to drain the excess oil
Serve hot with potatoes bhaji/chole/shrikhand or you could even relish it with any dry mutton /chicken dish

Weather in Bombay is no more predictable It rains in winter , unbearable heat summers and what not..Sudden changes in weather these days..It drizzled in the morning yday & it was so cold even in the afternoons which is quite rare here .I was craving for something hot & crispy to go along with simple Dal & Rice .I had already fried some chicken the other day & wanted something in fish .I had some Halva fish and Mackerel  in the fridge but I didn't want to grind the vindaloo masala to stuff the mackerel so decided to fry them  out since I seldom eat fish from the curry .
Made this hot crispy fried fish & relished with piping hot Dal and rice .It was yumm .The fish was well coated with  freshly ground green masala then rolled in rava/semolina and rice flour & fried till crisp.The curry leaves added a nice flavour to this fish ..
7-8 slices of black pomfret/Halwa/Halva
juice of 1/2 lime or as needed
6-7 green chillies
handful of coriander leaves
6-7 garlic cloves
1" ginger
1 tsp cumin seeds
1/2 tsp turmeric powder
3-4 tbsp rice flour
2 tbsp rava/semolina
curry leaves a sprig
salt as needed
oil to shallow fry
Clean and wash the fish well.

 Apply lime and salt and keep aside.

Grind the chilies,coriander ,cumin ,ginger-garlic ,turmeric powder to a smooth paste adding little water.

Apply this paste on the fish fillets and marinate for 30 to 45 min.

Mix the flour and semolina/rava and keep it ready.

Roll the fish fillets in the flour mixture on both sides and dust the excess flour.

Heat oil in a pan and once the oil is hot add the curry leaves ,lower the heat and put the fish pieces.

Fry the fish over medium heat on both sides until cooked well and crisp on both sides.

Serve hot as a side dish or have it with some hot rotis.
Yet another post with Chicken I know I have been posting a hell lot of Chicken Recipes but  I don't know why when I decide I won't post some chicken recipes in a line I  end up posting one.
This recipe was on special request of my dear friend I couldn't say no to her  .This crispy fried chicken is yummy fried till crisp from out moist from inside. I have already made this many times before but this time I  made it little spicy .You can adjust the seasonings accordingly I have deep fried the chicken which made the chicken cook well from all sides If you want you could bake it too..

400gms chicken
2-3 tbsp all purpose flour
1/2 cup bread crumbs
1 tsp red chilli powder
1 tsp mixed herbs
1/2 tsp garlic powder
1/2 tsp black pepper crushed
1 egg
1 tbsp milk
salt to taste
oil to deep fry

Clean and wash the chicken  pieces well  and drain all excess water.

Beat egg with milk and add a pinch  of salt and pepper to it.

Sift the flour mix it with all spices and the bread crumbs.

Now with one hand lift each piece of Chicken and dip it in the egg wash

With the other hand roll the chicken well in the seasoned flour breadcrumb mixture.

Repeat the process till all the pieces are coated well.

Heat sufficient oil to deep fry.

Fry the chicken on all sides on medium flame.

Serve hot with ketchup or mustard sauce.
Cant believe Christmas is already over and whole new year has already begun .I'm still in the hangover of the holiday season.
I had rosted a stuffed chicken for christmas so for new year i tried roasting the chicken with something different this time .I didn't wanna stuff it but wanted to keep it simple  I didn't nt nything hevy so made this cranberry sauce and served with chicken roulade .
So finally I dropped the idea of roasted chicken and made yummy chciken roulade which i served with this amazingly super yumm and easy sauce.-I had brought some  red & black cranberries to make some jam. From which i used black cranberries for the jam whilst the red ones were still in the fridge. then i browsed the net for some cranberry sauce recipe & I came up with this.
 I have used dried craberries to make this .You can make it using  fresh cranberries .

250 gms dried cranberries
1 cup orange juice
1/2 cup wter
1 tbsp orange rind
1/2 cup brown sugar
 1/2 inch cinmmon stick

Soak the cranberries in water for bout 30 min till they swell up well.

Place all the ingredients in nonstick pan and let it come to nice boil.

With the spatula mash cranberries.

Cook till the sauce thickens well.

Remove from heat .cool completely at room temperature then refrigerate for further use.

Use as desired .

We enjoyed it with Chicken roulade .I'll be posting the recipe soon.

This is a very simple yet yummy dish which need very little ingredients which are all available at home.It can be served as a starter , an Appetizer or used as a pizza topping..its always been a hit at my place...The best thing is its not loaded with lots of spices  which brings out the simplicity and the real taste and flavours...You can have it as starters or side dish or simply use it in your pasta.

It taste awesome  when wrapped with some mustard sauce and mayo.

  • 500 gms Boneless Chicken Breast   
  • 1 lime
  • 1 1/2 tbsp freshly ground pepper
  • 1 tbsp red chilli flakes
  • 1.5 tbsp mixed herbs
  • 1 tsp garlic powder
  • salt to taste
  • 1 tbsp olive oil  to marinate plus for shallow frying


Cut and wash the chicken breast and  flatten it with a meat hammer.

 Mix the herbs,pepper ,garlic powder  in olive oil & keep aside.

Rub the marinade on the Chicken pieces  and keep aside for 30 min minimum the more you keep the better it gets.

In a frying pan/grill pan add 1 tbsp oil and the marinated chicken fry well till the garlic gets nice brown colour.

And serve hot .it goes well with mustard sauce,Tomato sauce and with mint chutney or just as it is....

sending this to first anniversary event by mykitchenodyssey
Who doesn't love pasta .. I guess everyone loves it especially the kids they love it.This recipe is easy & taste like you have actually ordered it .Its always a winner so cheesy so creamy .The best thing is its ready in  30min.


250 gms bow tie pasta
250 gm  chicken /boiled with salt & pepper.
3-4 garlic minced
1/2 red bell pepper chopped
 1/2 yellow bell pepper chopped
1 tbsp butter
2 tbsp olive oil
1/2 cup cream
1cup cheese
1 tsp crushed pepper
1 tsp mixed herbs.
1/2 tsp chilli flakes
1 cup chicken stock
1 tbsp flour
1 cup milk
salt to taste

Cook pasta according to the package instrucution.

Boil the Chicken with pepper and salt and shred to pieces.

Prepare the cheese sauce & keep it ready.
  • Heat pan add butter then add flour & mix  then add milk & stir it to prevent lumps.
  • Mix in grated cheese continue stirring  till cheese melts then add cream. .
  • the cheese sauce is ready.
Heat a pan add olive oil & minced garlic.

Now add in chopped bell peppers & chilli flakes.

Then add in shredded  boiled chicken & saute for 3-4 min.

Now add the cheese sauce & the stock  let it boil well .

Once the sauce has thickened add crushed pepper & mixed herbs .

Now mix in the cooked  pasta and mix well till the sauce coats the pasta.

Garnish with parsley n serve hot.

As promised I'm posting the recipe for the fruit cake with marzipan and fondant icing.The Cake looked very pretty but tasted even much better than it looked ,it was perfect to coat it with marzipan & Fondant was soft and tasted yummy.

I shared the cake with my family & neighbours & friends and Everyone  who tasted it were very Happy nd loved it  lot.few of my friends have asked me to make cake for their  engagements and anniversaries..ohh I was flattered & their comments and compliments made me very happy and have inspired me to try such cakes very often.

I have covered the cake fully with flowers as I made many flowers you could use your own imagination and decorate the way you like.The recipe is quite simple only thing you need is time & patience.I have tried and included some stepwise pics too and explained it in a simple way. For any doubts do feel free to write to me.
Lets begin making the cake first you can make the traditional Christmas cake or a lighter version of the fruit cake which I used .. Please Don't use a sponge cake recipe to decorate the cake with Fondant Icing & Marzipan  as the sponge is  lighter  compared to a fruit cake and won't take the weight of the marzipan and fondant.
I have not used any rum to soak the fruits .Its just a simple fruit cake with some spices and nuts.
For the Cake

1 cups flour
2 eggs
3/4th  cup sugar(I used less since I was covering it with icing and marzipan)
100 gms butter
1 tsp Cinnamon powder
1/2 tsp nutmeg powder
3/4 cup tutti frutti
1/2 cup mixed dry fruits
1 tsp baking powder
1/2 tsp baking soda
1tsp vanilla extract
1.5 tsp orange zest

Prepare the cake tin by greasing it well and line with parchment paper.
Pre heat the oven.
Sieve the flour with baking powder and soda and keep aside .
Beat the sugar an butter till soft and creamy .
Break eggs and mix one at at a time and beat well .
Mix in the extract and the spice powders & the zest.
Add the dry fruits and tutti frutti dusted in flour.
Fold in the flour and mix well till incorporated.
Pour thew batter in the cake tin and bake for 40 min at 180 degree Celsius.

Allow the cake completely before inverting it.The Cake has to be completely cooled before icing it.
I baked the cake in the night and next morning covered it with the Marzipan .

For the Fondant.
250 gms marshmallow..(use good quality)
500 gms icing sugar +more for dusting
1/2 tsp essence (i used strawberry)
1-2 tbsp water
colour of your choice.
shortening as needed(you'll need lots to grease your hands) I used dalda

Over a double boiler place a bowl with marshmallow and water

Once the marshmallow begins to melt mix well with a spatula ensuring it has all melted.

If using colours add the colour when the marshmallows are melting .

Add half of the sugar while its still hot.

Mix in the remaining sugar, essence ..
Makesure you grease your hands with lots of shortening as its going to be very sticky while you knead.
Over a greased & dusted surface  spread the marshmallow mixture and with your well greased  hands knead it till its smooth and form into a pliable dough.

You can cling wrap and store for later use or just put it in the zip lock bag and  refrigerate.

You could divide the fondant into 3parts I used purple and yellow colour .I also used white fondant for flowers.

Since I had no forms to keep the flowers i used some bowls covered with foil and just made some depth with my fingers .

Roll the fondant over a dusted surface with a rolling pin and shape into flowers with flower cutters

 With help of fondant plungers shape the flowers.
I also used some measuring spoons to give the flowers some depth.I kept the flowers aftter cutting it in the spoon for 10 -15 min .

 For the centres I used small pea sized ball and pressed on the strainer.
For the Marzipan follow this recipe just replace the Cashews with Almonds and knead to a smooth dough.
Then roll it with a rolling pin dusting confectionery sugar over the surface.
 Warm 2 tbsp jam with 1/2 tsp of water to make it thin .cool and spread it on the cake ,so that the Marzipan sticks well. Cover the cake completely with the marzipan and trim out the extra edges with a knife.

Repeat the same procedure to cover the cake with fondant .After the cake has been covered with marzipan apply the thin jam and cover it with the fondant. Cut the excess fondant with the knife.

Now using a cake smoother smoothen the cake from top as well as from all sides.

Decorate it with the flowers cut out from the fondant and stick it with edible glue(I mixed little icing sugar & water and applied a tiny drop) and I stuck the flowers. 

Enjoy and share this wonderful cake with your family n friends.

I just had this small piece left  to taste the next day.

Check here to see the Marzipan recipe

Also see my other fondant cake this is a Traditional wedding/ Fruit cake covered with marzipan and fondant which i made for my cousin here is the pic and this is the link

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