Chilli chicken is a popular Indo-Chinese dish of chicken. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also recommend to use boned chicken too – which I have used in my recipe.

The below is a simple easy way of making Chilly chicken, yummy in taste, my children just love this dish.  This recipe is given to me by my mom who is an amazing cook.


800 gms Chicken cut into small pcs

For Marinade
2 tbsp Soya Sauce
1 tbsp vinegar
1 tbsp cooking wine
1 tbsp Garlic Paste
1tbsp Ginger Paste
1 tsp Black Pepper Powder

For frying
5-6 Chopped Green Chilies
1 tbsp finely chopped ginger/garlic
3-4 spring onions chopped (keep the green separate)
1 capsicum cut long
1 carrot cut round
Oil as required


1 tsp soya sauce
1 tsp green chilly sauce
Spring onion greens for garnish

Optional for Gravy

1 tbsp Corn Flour/Corn Starch
1 cube chicken stock (Magie)
1/2  tsp sugar
1/2 tsp pepper powder

Method (Dry)

1.   Cut the chicken into medium/small pieces .
2.   Marinade chicken in ingredients under marinade for about 10-15 minutes.
3.  Heat oil, fry the capsicum slightly (do not overcook) and keep aside.  In the same pan fry the carrots, not fully and keep aside.
4.   Heat more oil in the pan, add spring onion(white) green chillies, ginger, garlic and add the marinated chicken pieces to this, add some more soya sauce and green chilly sauce. Cook chicken till done.  Once chicken is done add the fried capsicum/carrots – mix well. Garnish with spring onion greens.  Toss to mix.

Serve hot with fried rice.

Method (Gravy)

From above, step 1 to 3 same.  For step 4 follow the below.

Heat more oil in the pan, add spring onion(white) green chillies, ginger, garlic, soya sauce and chilly sauce. Make 2 cups chicken stock, add to the pan, add some more pepper+ ½ tsp sugar.  Let it boil.  Add cornflour (mix 1 tbsp cornflour with 3 tbsp water to form a smooth batter and add to the boiling stock mixture.  Now add the marinated chicken pieces and cook till chicken is done.  Lastly add the fried capsicum and carrots to this and the spring onion greens.  Mix well and serve with fried rice.


Canned Tuna Fish Cutlets

Cutlet (derived from côtelette, côte, "rib") refers to  a thin slice of meat from the leg or ribs of veal, pork, or mutton (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)
a fried breaded cutlet.

Fish cutlet is a  kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak.

In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix and then in breadcrumbs and fried in ghee or vegetable oil.

Tuna Cutlets

1 can tuna (185gm) 
2 medium potatoes, boiled and mashed
1 small onion, chopped finely
1 tsp. oil
3 tbsp. chopped coriander
1 tbsp. chopped mint (optional)
2 green chillies, chopped
1 tsp. ginger paste
1/2 tsp. garlic paste
1/2 tsp. salt
(or to taste) 1/2 tsp.
cumin powder 1/2 tsp.
red chilli powder 1/2 tsp.
red chilli flakes (for extra spice, optional)
1/2 tsp. black pepper powder
juice of half a lemon 1
egg, for coating / breadcrumbs, for coating
oil for frying


Separate the tuna from the water or oil ( I used canned Tuna in water) in the can and set aside.  

Heat the oil in a pan and then fry the onions till slightly golden. 

Add ginger / garlic pastes - fry till raw smell disappears. Add green chillies.

Add the powder masalas, cumin, red chilli, red chilli flakes, black pepper powder.

Now add the drained tuna - mix and then  mashed potato and mix well again.

Add salt after tasting as sometimes the tuna has salt. Turn of the gas.

Add coriander, mint and lemon.  Mix well.

Allow the mixture to cool slightly. 

Dip each one in some beaten egg then in breadcrumbs. Shallow fry on both sides until golden and crispy.


Chocolate Cake with Ganache

On 6th of January 2017 my daughter turned 16 and I baked this simple chocolate cake topped with Ganache for her.  



Spicy Boneless Chicken Breast

For Marination:
Boneless chicken brest - 2
Chilli Flakes - 1 tsp
Kashmiri Chilli Powder - 2 tsp
Salt to taste
Sugar - 1.5 tsp
Pepper Powder - 1/2 tsp
Cumin Powder -  1 tsp
Ginger Garlic Paste - 1 tblspn
Lemon Juice - 1.5 tblspn
Oil - 2 tblspn
Yogurt / Curd - 3 tblspn

Method :  

Mix all the ingredients given for marination together. Coat the chicken in this marination.  Heat a grill pan on medium high heat.

Now put the chicken in the hot pan, leave on one side for 5 mins, this helps the chicken to get the lines of the grill pan and get a char grill look. Flip the chicken and cook on the other side for additional 5 minutes.  Flip again cooking for a few more minutes till chicken is done.  Remove chicken from grill pan and let it rest.  Serve on a bed of lettuce.


Roasted potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese.

They make a great side for meatloaf, chicken or any kind of roast.


Butter, for greasing the pan
4 medium size potatoes
¼ cup olive oil (preferably extra-virgin but it doesn't have to be), divided
1 teaspoon Italian seasoning, crushed between fingertips
4 minced cloves garlic
salt and pepper
¼ cup grated Parmesan cheese, divided
red pepper flakes, optional
fresh chopped coriander leaves for garnish


Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.

Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.

Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.

Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like).

Pour into the casserole dish and scoop out any spices or garlic left in the bowl.

Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.

Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.

Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.

Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.


Garlic Cheese Bread

Garlic Cheese Bread

Garlic Cheese Bread

Ingredients for Garlic bread dough:
  • ·         ¼ cup warm milk
  • ·         1 tsp dry yeast / any yeast
  • ·         1 tsp sugar
  • ·         pinch of salt
  • ·         3 cloves garlic, finely chopped
  • ·         ¾ tsp oregano
  • ·         1 tsp unsalted butter, at room temperature
  • ·         1 cup plain flour / maida / all purpose flour
  • ·         2 tsp oil

Garlic butter:
  • ·         ¼ cup butter, melted
  • ·         3 cloves garlic, finely chopped
  • ·         2 tbsp coriander leaves, finely chopped

Other ingredients:
  • ·         3 tbsp plain flour / maida / all purpose flour, to dust
  • ·         ¼ cup mozzarella cheese / any cheese of choice
  • ·         2 tsp chili flakes
  • ·         1 tsp oregano
  • ·         1 tsp mixed herbs


For making the garlic dough recipe:
1.   In a large mixing bowl take warm milk, dry yeast and sugar. Mix well.
2.   Let it rest for 5 minutes.
3.   Add pinch of salt, garlic and oregano.
4.   Next add the butter and maida. Knead the dough.
5.   Coat the dough with oil (I used olive oil) and let it rest for 2 hours.

For baking the Bread
1.   Punch the dough.
2.   In a small bowl mix in butter, garlic and coriander leaves.
3.   Flatten the dough on a baking paper and spread the prepared garlic butter mix generously over the dough.
4.   Top with mozzarella cheese on half of the dough.
5.   Season with chili flakes and oregano.
6.   Fold the dough and seal the edges.
7.   Brush generous amount of prepared garlic butter on top of the fold.
8.   Top with chili flakes and mixed herbs.
9.   Make slit marks over bread without cutting them fully. Bake in preheated oven at 180 degree celsius f


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 fish 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.

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