Chicken Fried Rice /Fried Rice is one of most ordered and popular chinise dish .Chicken Fried rice is one my personal favourite too .Fried Rice and Chicken chilli is mygo to fav combo always .I have shared a few fried rice earlier in the blog too but today I will be sharing  a simple and easy to make Chicken Fried  rice ,If you follow these tips and tricks you sure will master in restaurant style fried rice .If you too want to perfect in making a real good fried rice with less ingredients do follow the recipe and also check all the tips i have shared at the end of the post.
chinese fried rice recipe
1 1/2 cup basmati rice
250 gm chicken breast
1 capsicum chopped fine
2 carrots cut in small cubes
 4 to 5 garlic cloved minced or cut fine
3 to 4 spring onions both green and bulb cut
pepper powder as required
1 tsp soy sauce
1 egg optional
restaurant style fried rice recipe

  • First and foremost prepare the rice,wash the rice well and soak basmati rice in water for atleast 30 min then drain the water and cook till full done .
  • Spread the cooked rice on plates and let it cool down completely ,you can refrigerate for an hour or more .
  • chop all the veggies and keep it aside
  • Boil the chicken with salt and pepper and shred to pieces.
  • While you are ready to prepare ,heat a wok /large non stick pan add oil
  • If using egg break in a egg and add salt and pepper and scramble it and keep aside.
  • Add oil in the wok/ pan.
  • Once the oil is hot add the minced garlic cloves saute for a minute
  • Add in the sliced onion/spring onion bulb and saute for 2 minutes/ 
  • add carrot cubes and stir in for few minutes
  • Add the chopped capsicum and saute,sprinkle pepper powder and very little salt and mix well
  • Now add in the soy sauce and give it a stir
  • Add in the cooled rice and the shredded chicken and give it a nice mix.
  • Also add the egg and mix well.
  • Mix well with the spatula ,add in salt and pepper 
  • Toss or stir it with a spatula until the pepper powder and sauce has all blended in the rice 
  • Add the spring onion greens and mix well 
  • saute for 2 to 3 minutes then switch the flame off and serve with chicken chilli or manchurian.

how to make perfect fried rice
Cook the rice a night before you are making the fried rice ,i usually make it in the night and next day for lunch i make fried rice,this ensures the rice is not sticky and the grain doesn't break while mixing .
Leftover rice can be a good option too .
Just add very little soy sauce i skip it at times and it still taste wonderful.
Be careful while using salt as the rice,chicken and the sauces all have salt in it.
You can use sesame oil i somehow find it overwhelming ,use nay regular oil 
Always keep the flame high while making fried rice ,the veggies will loose their crunch otherwise.
the rice needs to be fully cooked not 75 % done 
chicken fried rice recipe

bhakarvadi recipe
Bhakarwadi or Bhakarvadi is a very popular snack which is made by Maharashtrians and Gujarati's in Diwali .Bhakarwadi/Bhakarvadi is a delicious  crispy savoury snack which resembles pinwheels ,its a crispy fried spiral  roll with yummy spicy tangy filling which is cut and deep fried. Bhakarvadi/Bhakarwadi is an excellent snack option for kids tiffin box or while travelling as its dry and stays well for weeks.
maharashtrian bhakarvadi

Bhakarwadi /Bhakarvadi has been a favourite snack since childhood .It was regularly made in my Maharashtrian neighbours household and i loved munching it .the recipe is not at all tricky if you follow it to the T I'm sure you too will make crispy perfect Bhakarwadis .Here I am sharing Maharashtrian Bhakarwadi with you all do try and enjoy it with your cuppa.

how to make maharashtrian bhakarvadi

for the outer covering 
1 cup APF/maida
3 tbsp besan
2 tbsp oil
salt to taste
water to knead

for the filling
1/2 cup dry coconut/khobra/desiccated coconut
1 and 1/2 tsp coriander seeds
1 tsp sesame seeds/til
1/2 tsp khus khus(optional)
1 tsp fennel seeds
1/2 tsp garam masala powder
1 and 1/2 tsp red chilli powder/ as needed
2 tbsp powdered sugar /+ -
thick tamarind jaggery chutney /tamarind pulp and jaggery mixed together /as needed
2 tbsp fine sev
salt as needed
oil to deep fry
diwali snack bhakarwadi,maharashtrian diwali faral bhakarvadi


  • In a bowl take sifted maida/APF ,besan salt and mix .
  • Add hot oil to this and mix till it resembles breadcrumbs
  • Add water and knead to a dough
  • Keep the dough covered for 15to 30 minutes .
Make the filling 
  • Heat a tawa ,dry roast coconut and remove in a plate
  • then add til/sesame seeds ,coriander seeds fennel seeds,poppy seeds and dry roast for 3 to 4 minutes ,remove in a plate 
  • Let it cool,then grind together the roasted coconut and all the roasted ingredients along with  chilli powder garam masala powder,sugar and salt 

  • You may add the sev to the mixer or crush it with your hands 
  • Grind to a powder and keep aside .
  • Divide the dough into 2 to 3 balls
  • Roll it like a chapati ,not thick not too thin
  • Spread a tsp of oil on the chapati 
  • Spread about 1/2 tsp tamarind jaggery mixture  
  • Now spread the filling mixture leaving the sides 

  • Roll it tightly 
  • Cut it with a knife
  • With your fist just press on each roll/bhakarwadi so that it is sealed and the mixture won't come out while frying. 
  • Heat oil to deep fry ,once hot switch the flame to medium.
  • Fry in 2 to 3 batches until golden brown and crisp

  • Remove it out on a absorbent paper.
  • Allow it to cool completely before filling it in air tight containers
  • Enjoy it as a snack or with your chai 
easy homemade bhakarvadi

Poppy seeds/khus khus is optional .
Adding tamarind jaggery mixture is optional ,you may skip and add little amchur or 1 tsp lemon juice to the powdered mixture too.
Make sure you have rolled it tightly and also pressed it well with your fist or fingers to ensure the filling doesn't come out while frying
Be careful while frying if the oil is too hot the vadis may brown and won't cook well
Also don't fry for longer ,just fry until its cooked and crisp.
these bhakarwadi stays well for weeks just store them well in air tight containers after cooling.

crispy  bhakarwadi recipe,crispy bhakarvadi recipe

how to make seekh kabab/seekh kabab
Seekh kabab or Seekh Kebab are delicious kababs on skewers .Seekh kebab is extremely delicious kebab made from mince either from beef or mutton  seekh kabab can be made from chicken mince too I have shared the recipe in my blog do check the Link at the end of this post.

Seekh kebab/Seekh kabab are flavourful and very sumptuous kebab or kababs and definitely  a favourite among hard core non vegetarians. There are many vendors who sell these delicious kabab/kebab on the  street ..They make the kebab on coal fire and the aroma spreads  far and wide and it's just too tempting. But wait you can make the same at home without any oven or clay oven Try my recipe i guarantee you will love this and will always make It at home .

500 gm mince /kheema
1 large onion
6 to 7 garlic cloves
1 inch ginger
3 to 4 green chillies
Handful of mint and coriander leaves
1/2 tsp garam masala powder
5 to 6 kashmiri chillies
1 tsp jeera
1 tbsp coriander seeds
8 to 10 pepper corns
juice of lime/lemon as needed

how to make seekh/sheekh kabab/kebab at home

  • Wash the mince and drain water completely
  • Dry roast coriander seeds,cumin seeds,pepper and kashmiri dry red chillies grind it to a coarse powder .
  • In a mixer jar ,take ginger garlic ,green chillies coriander and mint leaves and onion and roughly grind it to a coarse mixture ,we don't need a smooth paste.
  • I add the mince to this and grind it for a minute till all things are blended well ,you may skip this step 

  • Add the coriander cumin mixture,salt garam masala powder to the mince and mix well
  • Add lime /lemon juice and keep aside for 2 hours or over night.
  • Once you are ready to shape them ,heat a coal until red hot ,place  a small foil over the mince mixture and keep the coal add a drop of ghee or oil on the burning coal and immediately cover it tight with a lid or a bowl ,keep it covered for 5 to 7 minutes 
  • Then wet your hands and take the skewers(soaked in water for 30 minutes)
  • Take a small size of the mixture and shape it into kebabs on skewers.
  • Heat oil in a pan and fry them till done ,you may grill them too.

  • It takes about 5 to 7 minutes to cook ,once brown remove them and serve with mint chutney ,lime wedges and onion rings.

  • notes
  • I blend the mince with the other ingredients so that all mixes well you can skip the step
  • Add besan/gram flour if you feel the mixture id breaking and not holding shape 
  • Add in little fat while making the mince or add 1 tsp butter to the mince if no fat was used,this is optional but it makes the kebab more yumm.
  • for chicken seekh kabab click this link 

Patra ni Machi/Patrani Pomfret is nothing but Pomfret /fish steamed in banana leaves.Green masala/Green chutney coated fish/pomfret is wrapped in banana leaves and steamed .So flavourful and delicious a treat for all seafood lovers. Patra ni Machhi is a famous Parsi dish in which any fish fillet is topped with a coconut chutney and then steamed in banana leaves .
Freshly ground green coconut chutney adds flavour and makes the fish so yummy.You could use any fish fillet too. In case you don't find banana leaves you may use butter paper or parchment paper to fold in the fish and steam .Steaming it in banana leaves adds up extra flavour though.

2  pomfret /1/2 kg fish fillets
lemon juice as needed
salt to taste

1 cup grated coconut
5 to 6 green chillies
hand full of coriander leaves
1 tsp cumin seeds/jeera
1 inch ginger
5 to 6 garlic cloves
1/2 tsp sugar

banana leaves


  • Clean the fish/pomfret ,if using whole pomfret make slits on the fish .
  • Apply salt lemon juice and 1/4 tsp turmeric powder and keep aside for 20 minutes.
  • Meanwhile grind all the ingredients for the chutney using very little water.
  • The chutney needs to be thick paste 
  • Coat the fish with chutney on both sides
  • Apply little oil on the banana leaf and place the fish ,you can use a thread/string or rubber band to secure the leaf.
  • Heat water in the steaming pot place the fish on the steamer plate and steam for 25 min ,if using fillets steam for 15 to 18 minutes.
  • Serve hot with curry rice or Dal rice . 

I had kept the fish applied with chutney aside for 30 min ,you may apply the chutney on both sides  like marinade and keep aside for 30 to 40 minutes and then steam .

Meethi Tikiyan/Mithi Tiki or Coconut Fried Biscuits are crsipy flaky /khasta delicious cookies or biscuits that are fried and not baked.Mithi Tikian are very addictive and taste super yumm.These Meethi tikiyan/Mithi tiki/Fried Coconut biscuits are perfect accompaniment with your tea and best option for kidstiffin box and also a lovely snack while travelling.

Mithi tiki/Meethi tikian are khasta/Flaky crispy cookies and a regular feature at my place.I love to munch on them .These fried coconut biscuits/Meethi tikiyan were a introduced to me by Friend Tasneem back then in 2014 and have been making it since then .

Coconut and sesame adds a lovely crunch and flavour to these cookies .Do try them Im sure it will be a regular snack at your home too.

2 cup maida/all purpose flour
1/2 tsp baking powder
3/4 to 1 cup sugar powdered
1/2 cup desicated coconut
1/4 cup milk or as required
2 tbsp sesame seeds
1/2 cup melted ghee
4 tbsp sooji/1/4 cup
1/2 tsp cardamom powder
 a pinch of salt


  • sift maida/flour baking powder to this add salt ,sooji and mix and keep aside
  • Take a bowl mix coconut,sesame seeds ,cardamom powder  and sugar to the sifted flour mixture
  • add melted ghee and mix till the mixture resembles breadcrumbs.
  • Now add milk stir with spoon and mix to form  a dough.

  • The dough should not be soft .
  • Keep it covered with cling foil/cloth  for 30 to 45 minutes .
  • Divide into small balls 
  • Roll the ball  like a chapati around 1/2 inch thick .. not too thick nor too thin
  • With a cookie cutter cut into round or any shape you fancy.

  • Heat oil or ghee to deep fry ,once hot reduce the flame to medium
  • Fry them over med flame till golden brown
  • Once cool fill it in air tight containner.
  • Enjoy it with a cup of coffee or tea or munch it anytime.
first start adding 1/4 cup milk then if required add more
the dough needs to be hard not smooth or soft
you can roll some sesame while rolling the dough .
the biscuits/tikkian will remain undercooked if fried on high flame
the oil needs to be med hot ,once cooked the tikkis will float on top

how to make poha idli
Poha idli/instant poha idli are soft ,spongy and delicious idlis made from poha/flattened rice.Poha idli is an amazing  and perfect breakfast option for your busy mornings as they are instant and can be made within 20 minutes.No fermentation required.Poha Idlis are super soft and taste so yummy .You can enjoy them with chutney and sambar of your choice  .I served it with brinjal sambar which I  will share soon
how to make instant poha idli

There is another version of Poha Idli with urad dal which I will share later  this is quick and instant version so thought of sharing it first  😋
Poha idlis can be a perfect breakfast option when you are pressed with time .Since it doesn't require fermentation  you can quickly make it .They are pretty easy to make and are soft and delicious.

poha idli without urad dal
1/2 cup poha/flattened rice
1/2 cup rava/Idli rava
1 cup slightly sour curds/yogurt/dahi
1 sachet eno fruit salt/pinch of baking soda
salt to taste


  • Wash the poha and drain the water .
  • Mix poha and curds in a bowl and keep aside for 10 minutes
  • Grind to paste adding little water if required ,I didn't add.
  • Add rava and mix well and keep aside for 5 to 7 min 
  • Add salt mix well.

  • Add about 1/4 to 1/2 cup water and mix ,the batter needs to be  thick dropping consistency not too thin or runny
  • Grease the idli plate with oil and put water in the idli steamer and close the idli steamer and let the water boil on high flame .

  • Just before you are ready to steam it add fruit salt/soda and mix quickly fill the batter in the idli plates mould and steam 10 to 12 min
  • Serve with coconut chutney and sambar .

aval idli


  • I  have used thick variety of poha/flattened rice,thin poha can be used as well
  • You can mix the poha with curds and mash it after 15 min using spoon or fork or alternatively grind it to paste like I did.
  • Adding eno fruit salt or baking soda is optional but it ensures the idlis are soft and spongy
  • you can use idli rava/rice rava I prefer Semolina though .

instant idli recipe

adapted from here 

bangda stuffed rechado
Stuffed Mackerel /Bangda stuffed with Vindaloo Masala is a classic fish fry with super flavourful stuffing or vindaloo masala or rechado masala .
Stuffed Vindaloo Masala Mackerel / Rechado Bangda is my favourite I just drool hearing the name itself .Some Fish curry or Dal and Rice at the side with Stuffed Mackerel is my all time favourite meal.

rechado mackerel/rechado bangda/bangdo
Vindaloo Masala Paste /Rechado Masala as the goans call it makes any fish lipsmackingly delicious .Kashmiri Chillies with spices ground with vinegar is key to the flavourful stuffing.The same marinade can be used to fry chicken or any other fish as well .Will be sharing more post on this soon.
vindaloo masala bangda/vindaloo masala mackerel

To Marinate the fish
 4 Mackerel/Bangda
1 tbsp Vinegar
Salt to taste

for Vindaloo Masala:
10 to 12  Dry Kashmiri Chillies.
1 inch Ginger
10 Garlic Cloves
1 1/2 tsp Cumin seeds
1 tsp sugar
 3 tbsp to 1/4 cup vinegar or as needed
Salt to taste.
Oil to shallow fry.


  •  Clean and Wash the Fish/bangda/mackerel .
  • Make Slit to stuff the masala and also some cuts so that the masala goes in well.
  • Rub 1 tsp Vinegar and some salt  inside and outside the fish and keep aside.
  • Grind all the Ingredients in Vinegar and Little water to make a fine paste.
  • The paste should not be too watery it should be a thick paste to stick to the fish 

  • In a pan heat 1 tsp oil and saute the vindaloo masala for 5 minutes  switch off the flame and let it cool ,this step is optional but recommended 
  • You can add 1 chopped onion at this time ,saute till onion turns soft 

  • Stuff the fish with the Vindaloo masala paste and apply it so that the fish is coated well.
  • Marinate the fish and keep aside for 30 minutes
  • Dab a little rice flour/rava/semolina on both sides of the fish
  • Heat oil and Shallow fry the fish on both sides till its golden brown and cooked completely.

  • Serve hot as a side dish or have it with Chapatti ,bread or enjoy as side dish  with your meals 

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