Chilly Chicken and Mushroom Fried Rice

Boneless Chicken pieces- 250gms
Onions- 2nos
Green chillies (chopped)- 3nos
All purpose flour / Maida- 1tbsp
Corn flour- 2tbsp
Pepper powder- ½ tsp
Egg- 1no
Salt- to taste
Soya sauce- 2tbsp
Garlic (chopped)- 9-10 cloves
Red chilli sauce- 2tbsp
Tomato sauce- 2tbsp
Chicken stock cube- 1cup
Vinegar- 2tbsp
Oil- 1tbsp + deep frying

Mix Maida, little corn flour, pepper powder, soya sauce, salt and egg in a bowl.
Add the chicken pieces to this marinade.
Heat oil for deep frying and fry the chicken pieces till golden brown. Drain and set aside.
Heat a pan with 1tbsp of oil, add garlic and saute for a minute. Add green chillies and onions and stir well.
Add the soya sauce, red chilli sauce and tomato sauce. Mix well.
In this add a little chicken stock and bring the mixture to a boil.
Mix the remaining corn flour with the stock and keep it aside.
Add the fried chicken pieces and saute well. In this add the corn flour mixture and salt and mix well.
Add vinegar and stir. Chilli chicken is ready to serve.

If more gravy is required we can add little more stock and let it boil. 

2 cups of cooked (or leftover) basmati rice 
1 cup of finely chopped mushrooms
1/2 cup of chopped onions 
1 tsp of minced garlic 
1/2 tsp of grated ginger 
2 tbsp of chopped carrots
2 tbsp chopped green capsicum 
1 tsp black or white pepper powder
2 stalks of spring onions, chopped
1 tbso soya sauce
2 tbsp oil


Heat oil in a pan and add the onions. Cook until they turn translucent. Then add the ginger and garlic and saute for a minute until fragrant.  Turn heat to high and add the soya sauce.  Cook for a minute and then add the mushrooms, carrots and capsicum. Continue to stir-fry on high heat until the mushrooms are fried and the veggies are almost cooked (not fully as the veggies should be crunchy). Add cooked rice along with the chopped spring onions and pepper powder. Mix well.



The Kolis, the original inhabitants of Mumbai, are known to be fisherfolk. Quite naturally then, seafood is the most prominent part of their daily diet.



1 Black Pomfret (halwa fish) cut into small pieces.
1 chopped onion
½ cup of grated coconut
½ cup of coriander leaves
3-4 kashmiri chillies (You can use bedki chillies for more spice)
Ginger garlic paste – 2tbsp
Tamarind – small ball, depending upon your taste for tanginess.
1tbsp of turmeric powder
1/2 tbsp of cumin powder
1tbsp of garam masala
1/2tbsp of coriander powder
2 chillies (you can avoid it if you don’t like spice)
2tsp Oil
Salt to taste


In a blender make a thick paste of coconut, coriander leaves, kashmiri chillies, tamarind, turmeric powder, cumin powder, coriander powder, garam masala and chillies.
In a pan heat oil and add onions and sauté.
Add ginger garlic paste and mix it well.
Now add the thick ground paste and add little water for consistency.
Put salt and boil it.
Add the fish pieces and cook it for a few minutes.
Fish cooks fast, so check it when done.
Add chopped coriander for garnishing.

Your spicy and tasty koli style mackerel curry is ready to eat.




4 Eggs
1/2 cup chopped veggies like, frenchbeans,capscicum (I use the colored ones) Carrots grated, mushrooms finely chopped
1 sprig of spring onions
1 onion finely chopped
1 Green Chilly finely chopped
1/4 cup grated cheddar or mozarella cheese
1 tablespono Butter
salt/pepper to taste and a pinch of nutmeg powder
Coriander leaves to garnish


1. Heat a pan.  Add butter, fry the onions, veggies, till half done add the green chillies mix well. Add the chopped spring onions along with half of the green stems - mix well and put off the gas.
2. Beat the eggs till frothy, add salt/pepper and the nutmeg powder
3. Grease a baking dish with butter. 
4. Spread the veggie mixture into the baking dish.  Sprinkle the grated cheese on top of the veggies, next pour the egg mixture over this.  Add the coriander leaves and balance spring onion greens over this and bake for 10 - 15 minutes till done.
5. Once done cool it and slice it just like you slice the pizzas.



500gms Boneless chicken cubes
1 tablespoon besan flour
1 cup thick curds

Veggies :  Colored bell peppers /green capsicum / 1 large onion cubes

Tikka Marinade
1 tbsp Kashmiri Red Chilly Powder
1 tbsp ginger /garlic paste
¼ tsp pepper powder
¼ tsp turmeric powder
¼ tsp Jeera powder (Cumin)
¼ tsp Dhania powder  (Coriander)
¼ tsp garam masala powder
Pinch of saffron (optional) soaked in curds (1/4 tsp)
1 tsp kasoori methi (dried methi leaves)
1 tbsp lemon juice
Salt to taste
1 tbsp oil

First marinade – Marinade the chicken with salt & lemon juice for 10 minutes.

For second marinade - take a bowl, add yoghurt, besan flour, Kashmiri Chilly Powder, ginger /garlic paste, pepper powder, turmeric powder, Jeera powder (Cumin), Dhania powder  (Coriander), garam masala powder, saffron mix, kasoori methi & oil.  Mix to form a paste.  Reserve 1 table spoon of paste to marinade the veggies.

Add the chicken to this paste and marinade for a 3-4 hours.
Add the  veggies to the reserved marinade just before you are ready to grill 

To assemble the chicken tikka on skewers,

Soak the bamboo skewers in water for 20 minutes.
Using the sharp side of the skewer place the Green bell pepper, cubed onion, Chicken, any color bell pepper and onion.  Repeat till the skewer is full.

Pre-heat oven to 240 degrees C, bake till chicken is full done.

Wooden or bamboo skewers should be soaked for at least 20 minutes. They should not be soaked for longer than four hours. The skewers can be soaked in water, but soaking them in wine or juice gives an added depth of flavor to meats.


Mango Cheesecake...No Bake & Eggless

Mango Cheesecake...No Bake & Eggless

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar; if there is a bottom layer it often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sponge cake. 

It may be baked or unbaked (usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, cookies, fruit sauce, and/or chocolate syrup. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin, key lime, chocolate, Oreo, chestnut, or toffee. I have prepared mine with Mango (a seasonal fruit).


For the base
150 gms digestive biscuits
75 gms melted butter

For the cream filling

226 gms Philadelphia Cream cheese
250 ml fresh cream
1 1/2 cup alphonso mango pulp
1/2 cup sugar/ as needed depending on the sweetness of mango.
2 tbsp icing sugar
1 tbsp gelatin
1/2 cup hot water

For the mango glaze

1 cup mango pulp
1 cup hot water
1 tbsp gelatin


Place the digestive biscuits in a ziplock bag and crush them using rolling pin & mix them with melted butter .press it on the base of a springform pan/removable bottom cake tin, refrigerate for 15-20 min.

Mix the icing sugar,sugar ,fresh cream ,cream cheese & mango pulp with a hand blender / whisk until smooth & combined .

Dissolve the gelatin in hot water & once its warm mix in to the cream cheese- mango mixture.

Mix well till its well combined .I whisked it with electric blender so that it was combined well.

Pour this over the base & refrigerate for 2-3 hours or until set.

Dissolve the gelatin in hot water, once its warm mix in the remaining pulp.

Pour it over the set Cream layer & refrigerate for 4-5 hours.

Dip the knife into hot water & wipe and then cut into slice & serve chilled.

Black Forest Cake

Black Forest Cake

The dessert is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany but rather from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) and distilled from tart cherries.

Black Forest cake consists of layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings.

Sometimes rum is also used in these cakes in Europe. In India, Black Forest cake is generally prepared without alcohol.

Preparation - 35 min Baking - 60 min

1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk
1 tsp-Vanilla Essence
1 tsp-Soda Bicarbonate
1 tsp-Baking Powder
3-4 heaped tbsp (25g)-Cocoa Powder
175g (1¾ cup)-Maida (Flour)
50g-Milk Chocolate
200ml-Aerated Soda
200g-Fresh Cream
1 small tin-Tinned Cherries
2 tsp-Icing Sugar / Powdered Sugar

How to make

Grease an 8” diameter baking tin and dust it with flour. Pre heat the oven to 1800 C. Sieve together maida, cocoa powder, baking powder and soda bicarbonate. Soften butter (DO NOT MELT), add NESTLÉ MILKMAID Sweetened Condensed Milk and beat well. Add the vanilla essence.

Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up. Pour the batter into the baking tin and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean. Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary.

Turnout over a wire rack or plate and cool slightly before cutting horizontally into 2.

Drain & destone cherries, soak both cake halves with cherry syrup. Whip cream and sugar till light and fluffy, Sandwich the two layers of cake with whipped cream and chopped cherries.

Top with whipped cream and cherries, sprinkle generously with grated chocolate. Chill and serve. 




Deviled eggs or devilled eggs, also known as stuffed eggs, angel eggs, eggs mimosa, Russian eggs, dressed eggs, picnic eggs are hard-boiled eggs, shelled, cut in half, and filled with the hard-boiled egg's yolk mixed with other ingredients such as mayonnaise and mustard, but many other variants exist internationally.

Deviled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food.


6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish


Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.





250 Grams Cashews
500 Grams Sugar
1 Egg White
1 wine glass rose water
1/2 tsp Almond Essense
1/2 tsp Vanilla essence
1 tbsp unsalted butter


1.  Soak cashews in warm water for 1 hour. Drain water, wash and wipe the cashews.
2.  Grind to a smooth paste with rose water.
3.  Take a thick bottom pan and add the sugar. 
4.  Add 1/4 glass of water and let the sugar melt and boil to 1 string consistency
5.  Add Vanilla essence and cashew paste
6.  Next add the cashew paste and stir continuously to avoid sticking to the bottom and burning.
7.  Keep stirring till it begins to leave the sides of the vessel
8. At this stage add the butter and keep stirring till it leaves the side and the mixture becomes a little difficult        to stir.
9.  Take a teaspoon of  the mixture and place in water. If it forms a ball the mixture is ready.
10. Turn off the gas and let it cool for some time.
11. Once cool, grease your palms make small balls and add different colors to it.
12. Place in moulds and shape it.



Methi or fenugreek seeds and leaves form an important ingredient in Indian households. It is used in almost every Indian preparation be itdal, paratha or curry

Being loaded with various minerals, vitamins and anti-inflammatory compounds, methi is packed with many health benefit.

Tips for cooking Methi Vegetable

  1. Before you cook methi leaves, it is necessary to clean methi leaves atleast 2 to 3 times with water.
  2. Like other green leafy vegetables while cooking methi / fenugreek leaves, do not close the lid. Cooking greens while lid close turn them dark or black.
  3. Adding a little extra oil cooks the methi leaves well and methi tends to loose its bitterness.
  4. In methi recipes you can add a teaspoon of sugar to counter the bitterness. Sugar in small quantity lift ups the taste.
  5. In all methi bhaji or methi sabzi recipes do squeeze a lemon. Like sugar that also helps in enhancing its flavor.







Make the Ballon D'or Football Cake for my Son's 12th Birthday




2 Medium Sized Cups of Prawns

Balchao Masala
To be ground to paste in Vinegar
24 Kashmiri Chillies
1 Inch Piece Ginger
6 Flakes Garlic
1 and 1/2 Teaspoon Jeera
1/2 Teaspoon Haldi Powder
A Small Ball of Tamarind
Vinegar around 200ml

For Frying
4 Medium Onions cut fine
1/2 Inch Ginger cut into Jullians
6 Flakes of Garlic cut fine
2 Green Chillies 
2 Sprigs of Curry leaves
300 to 500 ml of Oil depending on storage

Put all the masala ingredients in the blender.
They needed to be blended in vinegar so add around 200ml and blend the ingredients in vinegar.
Clean and keep the prawns ready while your masalas getting done.
Once your prawns are cleaned, saute them for a while.
stir fry the prawns
Chop the second set of ingredients, onions, ginger and garlic.
Your prawns should be fried by now, keep them aside till they cool off and become easy to handle.
Put some oil into the pan and add the curry leaves - fry the curry leaves
Add the juliennes of ginger and stir fry with the curry leaves.
Then add the garlic pieces are continue frying
When slightly brown add the onions and continue keep frying!
Chop your prawns into pieces this is if you have large or medium size prawns. You want the masala flavour to get into it.
Mince the prawns into pieces
Once onions are nice and brown, add the balchao masala to the ingredients and let it fry as well.
Now add the chopped pieces of prawn to the masala.
Mix the prawn balchao ingredients in the masala till its spread evenly.
Split and cut into pieces two green chillies or more if you want your prawn balchao extra spicy.
Add the green chilly to the prawn balchao and your done. If you are going to consume the balchao immediately you can use less oil during the steps.
If you plan on preserving it for a long time add more oil, you need to make sure once you bottle it, there should be oil floating above the contents for it to be well preserved.


Valentine's Day Cake

St. Valentine's Day began as a liturgical celebration of one or more early Christian saints named Valentinus. Several martyrdom stories were invented for the various Valentines that belonged to February 14, and added to later martyrologies. A popular hagiographical account of Saint Valentine of Rome states that he was imprisoned for performing weddings for soldiers who were forbidden to marry and for ministering to Christians, who were persecuted under the Roman Empire. According to legend, during his imprisonment, he healed the daughter of his jailer, Asterius. An embellishment to this story states that before his execution he wrote her a letter signed "Your Valentine" as a farewell. Today, Saint Valentine's Day is an official feast day

Valentine's Day calls for a heart shaped cake as it represents love, care, friendship anything connected with the Heart.

Chocolate Chiffon Cake

Chocolate Chiffon Cake
3 large eggs, separated
1 large egg white
1 cup (200 grams) granulated white sugar, divided
2/3 cup (85 grams) all purpose flour
1/3 cup plus 1 tablespoon (40 grams) unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (120 ml) safflower, canola, or corn oil
1/3 cup (80 ml) water
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)

Golden Sprinkles

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Butter and flour an 9-inch heart-shaped cake pan (with 2 inch (5 cm) sides).

Separate the eggs, placing the whites in one bowl and the yolks in another.  To the whites, add the extra egg white and then cover both bowls with plastic wrap.  Bring them to room temperature (about 30 minutes) before using.

Meanwhile sift together 2/3 cup (130 grams) granulated white sugar, flour, cocoa powder, baking powder, baking soda, and salt.  Set aside.

In a liquid measuring cup, whisk together the oil, water, and vanilla extract.

In your electric mixer beat the egg yolks for a minute or two on high speed.  Turn the mixer on low speed and slowly pour the oil mixture into the egg yolks until very well combined.  Gradually add the flour mixture and beat until well incorporated.

In a separate mixing bowl, with the whisk attachment, beat the egg whites until foamy.  Add the cream of tartar and continue to beat until soft peaks form.  Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the prepared pan and bake for about 35 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.  (When lightly pressed the cake will spring back).  Cool on a wire rack.  To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.  Invert onto a wire rack.

For the Ganache:  Place the chopped chocolate in a medium sized stainless steel bowl.  Set aside.  Heat the cream and butter in a small saucepan over medium heat.  Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts.  Gently stir with a whisk until smooth.  Add the liqueur, if using.

To Cover the Cake with the Ganache:  Put the cake on a wire rack that is placed over a baking sheet.   In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier.  Pour the ganache onto the center of the cake and, with a large spatula, spread the ganache over the top of the cake, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache.   If there are any bare spots on sides of the cake, cover with some of the ganache that has accumulated on the baking sheet. 

Gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time.   Cover the top of the cake with red Fondant.  Place golden sprinkles on the edge of the cake to decorate.  I added some sugar flowers that I had to decorate my cake.

Recipe courtesy : Joy of Baking

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"No occupation in this world is more trying to the soul and body than the care of young children. God gave the work to mothers and furnished them for it and they cannot shirk it and be guiltless"