Sunday, 12 October 2014

Kids-Lunch-Box-Recipes/Pakistani Kebabs

Excited to announce that my Pakistani Kebabs recipe has been added in the E book event called 100 Kids Lunch Box Recipes by the Indus Ladies who very often come up with such events which provides a great platform and exposure to food bloggers like me.

It all started by a message sent by them via email and on facebook inviting me to participate in the event which i instantly replied to by agreeing to share one of my recipes from the blog.

I would like to say a special Thank You to the Indus ladies for giving me such a lovely opportunity and would also like to thank my friend Afreen Mujtehadi for sharing this delicious recipe with me.

Please find my recipe Pakistani Kebabs by downloading the ebook for free. Please find the link

Thursday, 2 October 2014

Chettinad Fish Fry

When you're out there in the market wondering which variety of fish are you going to buy and how to select the good stuff etc, few things to remember are that firstly no matter which ever fish you select, make sure its fresh. You can find it so if there's no bad odor and the eyes are bright and clear. Also check if the skin has a metallic shine and not wilted and dull, and there you go, you have a winner!

It does become a little tough when those cravings shout out loud and you could probably just die if you ignore them! Considering its slightly difficult to experiment on 'something different' on a weekday where you just want to end your daily chores and get some sleep. During such times this recipe comes as a rescue! Fish is the most easiest and the fastest to cook especially on a busy weekday to not just fill your tummy but also to satisfy those cravings. This Chettinad fish fry is an easy peasy yet scrumptious dish with succulent fish fillets marinated in a number of spices.


3 Fish Fillets (surmayi)

For the marination:

1tsp cumin
1tsp fennel
2 tsp coriander seeds
2 tsp black peppercorns
few curry leaves
1/2 tsp mustard seeds
8 cloves garlic
1 knob ginger
1 chopped tomato
1 tsp red chilli powder
1/2 tsp turmeric powder
few tsps of tamarind extract
1 tbsp cornflour
salt to taste
few tsps of water

Cooking Process:

1: Dry roast the ginger, garlic, cumin, fennel, coriander seeds, black pepper corns, curry leaves and mustard seeds and grind them in a mortar or pestle adding a little oil, water and salt.

2: Then add the chopped tomato, red chilli powder, turmeric powder and tamarind extract and grind to paste.

3: Cut the fillets into medium sized pieces and apply the above spicy mix.

4: Leave for marinating in the refrigerator for about half n hour.

5: On a flat non stick pan, fry these fish fillets for about 3-4 minutes on each side until its cooked.

Monday, 18 August 2014

Pakistani Kebabs

Posting after two weeks of the desert marathon and it feels good to be introducing you all to this spicy delicious Pakistani kebab. I do miss the madness in my kitchen of that whole one week but also slightly relieved that it’s over.  Phew!

This is the second recipe that I am sharing of my friend Afreen. She gave me this simple recipe last year and since then I’ve been making it pretty frequently. Usually potatoes act like the binding agent in cutlets but here it’s the meat alone that binds itself together to form a melt-in-the-mouth consistency. There might be few cracks or a proper shape might not form, don’t bother, as it’s meant to be that way due to its soft texture. Because they’re so effortless to make, you can choose to cook this one in huge batches either for parties/get together, or even just for family, stash it away in the fridge and fry whenever required.


½ kilo mince/kheema (mutton)
2 medium onions
2 Sticks of cinnamon
Few cloves
3-4 dry red chillies
Few cloves of elaichi
1 tsp Garam masala powder
1tsp cumin powder
2tsp coriander powder
1 bunch fresh mint leaves
1 bunch fresh coriander leaves
Salt to taste


1: In a bowl add the mince and all the remaining ingredients together and mix well.

2: In a deep non stick pan, add oil and cook the mince mixture till all the water dries up. Make sure the mince is completely cooked.

3: Once it cools, grind the mince and shape them into kebabs or patties and leave them in the freezer for 10-15 minutes.

4: In non stick pan/tawa, add just a tsp of oil and fry the kebabs till for about 2 min on each side.

5: Serve hot with chapattis or any sauce/mint chutney.

Thursday, 7 August 2014

Oreo Cake Pops

Desert Marathon Day 7:

Ah! It’s finally the last day of my desert marathon(DM) and it’s pretty late as I’m working on the last minute details of the recipe. This past week has been so chaotic and exhilarating in the kitchen, plus the shopping, cooking, writing, posting, etc was hectic enough to get me all exhausted! My day of cooking for the desert would start at my little one’s nap time and then would stay on ‘pause’ mode till he goes back to sleep in the night or else my dish would never reach the table in one piece, forget the blog! I would then lay the table or whichever spot I would be working on, place the dish with any props if needed and click away till I get enough pictures I find appropriate for posting. Next would be my write up and sometimes my son would wake up crying for milk so I would rush with a bottle and once he’s asleep, I would scoot back into my seat! Once I’m done with writing, I save it for the next day to post just in case I want to consider any changes. Thanks to my page on Facebook and Google plus, I have a wider range in readers as I keep getting personal messages from many for various stuff about the blog posts. It keeps me all geared up and exciting!

This as i said is my final recipe of the DM and thought cake pops would be a good addition. I've seen many versions online and on tv of this item but when i came across Lorraine Pascale's(she's one of my favorites) version of cake pops, i just fell in love with it! Its so easy to make and is a winner all the way. Usually they're made from cake left overs but this just needed some oreo cookies and we're good to go.


Oreo biscuits 150 gms
Nutella 2 tbsp
Dark chocolate 200gms

Cooking Process:

1: In a food processor, blitz the biscuits and nutella together until a muddy paste is formed.

2: Roll and shape into balls and place them in the freezer for 15 minutes so they are firm.

3: Melt the dark chocolate in a double boiler and set aside to cool.

4: Take a skewer or a straw/stick and dip 1/2 an inch into the melted chocolate and then insert each one into the prepared balls. This acts as glue.

5: With a spoon, pour over the melted chocolate evenly over the balls and stick them all into a jar or glass of sugar or dough.

5: Decorate with sprinkles of your choice and leave to set in the refrigerator till they dry.


You can use white chocolate in place of dark and add some food coloring for fun and an attractive presentation.

Follow my page on facebook:

Wednesday, 6 August 2014

No Bake Chocolate Cheese Cake

Desert Marathon Day 6:

I had decided that the last 3 recipes in my desert marathon were going to be chocolate based. Once I was sorted with that I so wanted the cheese cake to be a part of it, adding chocolate to it was a bonus! Both children and adults love cheese and chocolate and if both are amalgamated into one recipe, its going to be polished off the plate in no time, glasses to be more specific here! 

Usually cheese cake is poured into a spring form pan and left to bake. Since this is an easier no fuss no bake version you can still use the spring form pan and leave to refrigerate. But I preferred pouring it into glasses, no reason, just liked the idea than the commonly used method.


20 Bourbon or Oreo biscuits 
Butter 60gms 
Cream Cheese 200gms 
Castor sugar 50gms 
Pouring cream 150ml 
Dark chocolate 200gms 
Cocoa powder 2tbsp

 Cooking Process:

1: Blend the biscuits and melted butter in a food processor until a muddy mix is obtained. Press this down at the bottom of a wide mouthed glass and leave to set in the freezer for 1/2 hour.

2: Beat the cream cheese and castor sugar until its blended well.

3: Melt the dark chocolate and set aside.

4:Boil 2tbsp of water and add the cocoa powder and set aside.

5: Beat the cream until smooth peaks are formed and add in the melted cocoa powder and dark chocolate and mix well.

6: Add the above chocolate mixture into the cream cheese and fold in gently.

7: Pour into glasses and leave to set in the fridge for 2-3 hours.

8: Remove 10 minutes before serving and garnish with any topping you prefer such as whipped cream or grated chocolate. I used the left over biscuit mix.

Follow my page on facebook:

Tuesday, 5 August 2014


Desert Marathon Day 5:

Until now I have been cooking and posting traditional Indian deserts and thought let me think of something that is non-Indian yet the ingredients are mostly Indian. I was going through a lot of recipes in my head and came up with a chocolate based desert. Who doesn’t love chocolate? Whether its breakfast, lunch, dinner or a midnight snack, one doesn’t think twice before gorging on it.

This recipe took a lot of time to think. Basic ingredients had to be chocolate and milk/cream and I was thinking on the lines of a mousse or a fudge. I randomly went through my kitchen cupboard and looked at all the stuff I had store board. The very first ingredient I found was condensed milk. After that it didn’t take me much time to bring together the remaining elements. Mum in law usually gets us a lot of dry fruits from the Middle East so they were going to be a part of my dish as well. Have to mention and brag a bit here that my in-laws and husband loved the smooth n nutty texture during my sampling sessions!  I asked them all for help in suggesting a name for this dish and after lot of thinking I said “chocolicious” would sound good but husband felt it had to be something more interesting and not so commonly used. And he said, "since it’s so tempting and sinful let’s call it Choco-Vicious!" I couldn’t agree more and just went with the apt title!


½ litre milk
400gms condensed milk
Sugar 2-3 tbsp
Cocoa Powder 2 tbsp
Chopped Dark Chocolate 1 cup
Butter 1 tbsp (unsalted)
Chopped walnuts 3-4 tbsp
Vanilla essence 2 drops
Roasted desiccated coconut or grated white chocolate

Cooking Process:

1: In a heavy bottomed non stick pan, mix the milk, condensed milk, sugar, cocoa powder and dark chocolate and once it boils add the butter and cook till it thickens.

2: Keep stirring for about 20 minutes till the mixture thickens and is paste like but not too firm.

3: Switch off the flame, add the vanilla essence and walnuts and mix well.

4: Cool and pour into individual glasses and leave to chill for 2-3 hours.

5: Grate some white chocolate or roasted desiccated coconut and serve.


If you just want to enjoy the chocolate without the nuts, just go ahead. I added it as i love dry fruits for their richness and fabulous taste

Follow my page on facebook:

Monday, 4 August 2014

Healthy Nutty treat

Desert Marathon Day 4:

Its day 4 of my desert marathon already and I do get a strong vibe that I’m striking the right cord with all of my readers. That each one of you is enjoying my sweet treats this festive season. I mostly make sure that the ingredients I use are easily available and that are usually store-board in our respective kitchens.

Until now I was posting some sinful deserts, something to be apprehensive for all those folks who’re diet conscious! But what the heck, its good to binge on some once in a while, don't you think? I see a lot of people, mainly in my own family who consume dry fruits on a daily basis(my mom to be more specific!). So for a change I have something to offer on the healthier side. My dry fruits and oats laddu does the trick. It’s delicious and at the same time does wonders to your body. Its good for the heart, reduces cholesterol, keeps you more active,etc. Instead of just having plain dry fruits in the morning or whichever part of your day, try making and storing these in air tight containers and make sure you have it every morning as it helps you to have a full stomach until lunch and can save you from having those cravings for oily snacks.


 ¼ cup Quick cooking Oats
12-14 almonds
5-6 dry figs (anjeer)
2tbsp flax seeds
14-15 arab dates (pitted)
¼ cup peanuts
10 walnuts
2tbsp pistachios

Cooking Process:

1: Dry roast all the dry fruits and oats separately one by one, except the figs and dates.

2: Grind all the roasted items in a food processor separately one by one into a coarse mixture. Make sure they don’t get powdered completely.

3: Chop the figs and the dates and grind them into a coarse texture as well. These help in binding the laddu mixture together.

4: If you find it a little difficult to bind these together then add a tbsp or two of hot ghee and then mix and shape into laddus. Usually it’s easy to mix with a little patience and the ghee can be avoided.


There is no requirement of sugar or jaggery unless you want them really sweet. Mine were absolutely fine as the dates are sweet enough to avoid the sugar.

Follow my page on facebook:

Sunday, 3 August 2014

Instant Rabdi

Desert Marathon Day 3:

I just realized that the advantage of having a food blogger in the house is the entire family ends up having a huge variety of food on a regular basis and obviously no one’s complaining! Specially now as I am on a desert making spree, father in law and husband are enjoying it to glory as both of them have a sweet tooth.  

I have never seen cooking as tiresome or energy consuming as I care a lot doing it for loved ones as often as I can. I also have a plan of taking food orders from people soon for stuff like laddus, cakes,etc., it all depends on the amount of time I can dedicate to all of it.

If you are a regular reader of my blog, you must have noticed that all of my recipes are quick, easy and simple to make. In today’s fast paced world, nobody wants to sweat it out for hours in the kitchen. All one wants is to cook some quick meals and get out! The instant rabdi recipe that I am sharing is faster and easier than the original, elaborate and time consuming version.


Milk ½ litre
Condensed milk 2/3 cup
Fresh bread slices 3
Sugar 3 tbsp
Green Cardamom powder(elaichi) ¼ tsp
Saffron strands
Chopped almonds or Pistachios for garnishing

Cooking Process:

1: Remove the crusts of the bread and blend in a food processor.

2: Boil the milk and add the bread crumbs, condensed milk and sugar and stir continuously on high flame for about 8-10 minutes until the mixture thickens.

3: Switch off the flame and add the green cardamom powder and saffron that’s been added in a little warm milk.

4: Garnish with chopped almonds or pistachios and refrigerate for 2-3 hours and serve chilled.


Before serving if you find the rabdi a little too thick, just add a dash of milk to loosen it a bit till you find the desired consistency.

Follow my page on facebook: