Navigation Menu

Saturday, September 30, 2017

Edible Pani Puri Shots

This crunchy bubble shaped snack filled with chickpea and other saucy toppings along with some manner of spicy and flavorful drink brings freshness in my life. Small restaurants oft serve them with the addition of mash potatoes and boiled sprouts or crunchy boondi with chilled and spicy drink. Our sojourn took us to the curvaceous roads in search of this dainty goodie, we stopped for snacking on the way to Jumeirah beach. Hashim found the restaurant on the motorway, we sat on the veranda in bright sunlight. The food was so simple and fresh, that was the loved meal that made me travel down the road to the memory lane of Mumbai.

One of the standard snacky items is Pani puri in the streets of mumbai, it was not uncommon to find people munching this crispy snack in one go! It seems that as if the street was in the midst of an extended street party, families lined the street and  appeared to satisfy the unbeaten taste. I discovered that it did not matter which stall do one stopped at as the pani puri were remarkably similar. I love their texture much like walking on a fine sandy beach. I find Pani puri a healthy snack that can not only count as a treat in one's diet chart but it also tinkles and liven's our taste buds. Looking back, I am stunt by the fun we used to have in gulping down the pani puri's, the fun of competing with each other was on the number's of pani puri you can add in quickly, the more and faster you can gulp - the chances of winning thickens.

I tried my hand at a few recipes I found online and was disappointed, until I realized to mingle with my darling friend Ruchi and extend the makings of pani puri.  Pani puri's are delicate bubbles that are fried and crack fairly for mashed sprouts filling and later the spicy masala water or pani gets dribbled into the puri or crispy tennis shaped balls. They should be handled with care when they are first served.

Pani puri recipe requires patience and time, it is mainly made up of minimal ingredients like flour, spices and water, you can make extra puri's in advance and store them in a mason jar.  For me, the main ingredient for pani puri is spicy masala water and crisp puri. Try this delicious and yummy one at a go gulping snack and share your take with us.

Edible Pani Puri Shots

Preparation Time: 1 hour
Cooking Time: Less than 10 minutes
Total Time: 1 hour, 10 minutes
Serves: 2 persons

Step 1
Ingredients for Spicy Pani/Water
2-3 Green Chilies
1/2 cup Cilantro or Coriander leaves
1 teaspoon of Ginger paste
1/2 cup Mint leaves
1 tablespoon Lemon juice
1-2 teaspoon Chat masala powder
Pinch of Black Salt
3-5 cups Water
Salt to taste

  • In a blender, add 2 green chilies, 1/2 cup freshly chopped cilantro or coriander leaves, 1 teaspoon of ginger paste, 1/2 cup of chopped mint leaves and blend everything into a fine paste.
  • Add 3 cups of water, salt to taste and 1 tablespoon of lemon juice and keep stirring till it mixes well.
  • Remove pani in a glass jar or bowl, add 1 teaspoon of chat masala powder & a pinch of black salt and keep it in fridge or you can use 2-3 cups of chilled water for quick results. 
  •  Note: You can adjust the spice by increasing or decreasing the amount of green chilies. Avoid adding more water into the fine blended paste.

Step 2
Ingredients for Sweet & Sour sauce
1/2 cup Tamarind
3-4 dates
1 cup grated Jaggery
1/2 teaspoon Red chili powder
1/2 teaspoon Black pepper
1 teaspoon dry & roasted Cumin or zeera seeds
2 cups of Water
Salt to taste

  • In a vessel, add 1/2 cup Tamarind, 3-4 dates, 2 tablespoon grated Jaggery & a cup of water. Boil it for 2 minutes on a high flame. Now, on a medium flame keep stirring the mixture for another 5 minutes.
  • Once, tamarind turns soft - turn off the flame and remove it on a plate and leave it to cool down for sometime.
  • Now remove the seeds of tamarind and dates and strain it using a fine-mesh strainer with the help of a spoon or a spatula. Strain until all the fiber gets separated from the tamarind pulp. You will see all the pulp has fallen down in the bowl and the fibrous thing is left behind in the strainer. This idea will save your time giving you better results.
  • Now add half teaspoon red chili powder. 1 teaspoon roasted zeera or cumin seeds, half teaspoon black pepper powder and salt to taste.
  • Mix well & add little water until you don't make a desired thick consistency.
    Adjust spicy and sweet taste of the sauce by adding red chili powder or jaggery.

Step 3
Ingredients for Yogurt sauce
1/2 cup whisk yogurt, avoid sour yogurt for preparing this sauce.
1 tbsp mint paste (Blend mint leaves in a blender with little water to form a fine paste)
Salt to taste.

  • In a bowl, add 1/2 cup whisk yogurt, 1 teaspoon paste of mint leaves and salt to taste. Mix well.
  • You can skip this sauce if you want as we have already added mint leaves in spicy masala water. Yogurt and mint leaves blends well together in terms of taste - without this sauce pani puri is an incomplete snack for me.

Step 4
Ingredients for Stuffing
1 large finely chopped Onions
1/2 cup Chick peas
Salt to taste

  • Wash and soak 1/2 cup chickpeas overnight to cut down your cooking time upto 25%. Boil it with 1 teaspoon of salt.
  • You can even add 1 medium size peeled and boiled potato with boiled chickpeas. Mash boiled chickpeas and potatoes together. Adjust salt taste. You can also add finely chopped fresh cilantro or coriander leaves.
  • If you want to prepare a healthy snack for your kids and family then you can add mong dal or green mung beans. I don't like potatoes and other beans so I prefer only boiled chickpeas.

Step 5
Ingredients for Pani Puri Shots
30-50 crisp ready-made Puri's (ready-made puri's are easily available in markets)
1 small cup Tamarind sauce
1 small cup Yogurt sauce
1 bowl Spicy masala pani
1/2 cup Chickpeas
1 small cup Chopped onions 

  • Simply grab a puri, gently make a large hole on the top-middle side of the puri with the help of your thumb or fork.
  • Add 1 teaspoon of boiled chickpeas (you can add 1 teaspoon mixture of boiled and mashed potato and 1 teaspoon of green mung dal), half teaspoon of finely chopped onion, drizzle few drops of sweet and sour sauce made up of tamarind and jaggery, 1 teaspoon of yogurt or dahi sauce.
  • Now dip the puri into the spicy masala pani/water or simply add 2-3 tablespoon of spicy water.
  • Quickly gulp it down without waiting for a second Hehe. I hope you enjoyed it.
  • You can adjust the taste as per your likings.
If you like the recipe then subscribe on link below for latest food updates !!!

Thursday, September 14, 2017

Creamy Kulfi Falooda / White Milk Ice Cream Recipe

There has always been a tough competition between the variety of desserts. Desserts are majorly designed to be soft, mellifluously sweet and melting in the mouth element? I guess no, there is more to it. India is famed for the enjoyable milky desserts attracting all ages of the Hoggerz, take it gulping down roshgulla in one take or sipping the chilled spoons of refreshing basundi,  all you pant for tasting more and more and the gusto to  gratify  your sweet tooth is never ending. Roshgulla and basundi are worthy essence of desserts loaded by concentrating on milk ingredients, but the crafting completely holds divergent techniques. What I like about the makings of Indian desserts is that the elements embraces uniformity, but the formation, taste, smell and final appearance are totally upside down.

One of the experimented and loved form of frozen dessert is Kulfi falooda,  simply means frozen milky bar topped with a lot of velvety vermicelli with a dash of rose syrup, dry fruits and jellies! I had used vermicelli in one of my dessert recipes and it turned out into a divine and gorgeous looking drink with the addition of a hearty scoop of ice cream, find its recipe here! Kulfi falooda too have a few similar ingredients but you will soon notice the difference in the chart of taste and of course the way beautiful and unique they appear. Try this out and enjoy the chilled and intense delightful bites at home.

Creamy Kulfi Falooda / White Milk Ice Cream Recipe

Preparation Time: 8-9 hours
Cooking Time: 30 minutes
Total Time: 9 hours, 30 minutes
Serves: 2 persons

70-75 grams Khoya or mawa or dried whole milk, easily available at any dairy products outlet, IF you find difficulty in searching this ingredient then simply use 1 cup of cream as its substitute.
1 kg Milk
1 cup sugar
5 cardamoms 
2 tablespoons rose water
1 cup condensed milk
1 cup boiled falooda noodles or vermicelli, as per your liking's
1 tablespoon Roohafza syrup, optional
1 tablespoon corn flour, diluted in milk
1 tablespoon almonds flakes
Kulfi ice creams molds, if not then Popsicle molds

  • In a pan, pour milk and cook on a low-medium flame until the milk mixture turns half to its quantity i.e. creamier in consistency. 
  • Always note to stir the milk continuously so that the milk doesn't stick to the base and don't forget to move the thick top layer of cream to the sides with the help of the spatula. 
  • Add cardamoms, sugar and khoya and stir it for 4-5 minutes. Lastly, add 1 tablespoon of diluted cornflour and 2 tablespoons of rose water and cook for another 2 minutes.
  • Once the mixture has cool down, which takes around 5-8 minutes, transfer the thick mixture into the kulfi molds and let it freeze overnight or for minimum 5-6 hours.
  • Remove the kulfi from the mold and transfer it to the bed of the plate. Cut down and garnish with falooda vermicelli, pour little milk and drizzle condensed milk and roohafza syrup as needed.

Monday, August 21, 2017

Nutritive Russian Salad

Olivier salad recipe, Russian salad recipe, salad recipe by

Lighter shades always rejuvenate and lowers the volume of all levels of complexities, be it light shades of color that refreshes and gives natural feels or the clouds forming the serape to cover the rays of flashy sun, pushing us to fall in love with the twilight and relaxing weather, the soft shimmer of rays draw us near and closer to the beaches or simply pressing for an enjoyable long ride. Not only our eyes requests soft and soothing colors for a perfect solution of the day, but our tummy too needs something beautiful, special, tasty and ultimate light options at the same time and What could be nicer than a creamy fruitilicious and nutrilicious creation of salad!!

Not always Khichdi or simplicity in food can be a solution for light foods, demands of food are endless. So today I have come up with a healthy and delicious bowl of heavenly salad straight from the houses of Russia! Russian food has always been listed high on my charts and this salad is a hit spot of taste. Olivier salad or Russian salad is all about the mixture of any veggies you die for plus a valuable combination of beans, corns, fruits and of course dips! Add red pasta, noodles and sweet and sour fruits to complement the veggies. I love the amazing creamy bites of vivid tastes that don’t make me feel at all heavy from the insides. Russian salad as Saturday dinner with phenomenal episodes of Supernatural makes the perfect end of our weekend! Try this at home and thank us later!

Russian Salad

Preparation Time: 20 minutes
Cooking Time: 30-40 minutes
Total Time: 1 hour
Serves: 2 persons

½ cup corns, boiled
1 teaspoon french beans, cut into pieces and boiled
½ cup apple, diced
½ cup Mango, diced
1 tablespoon boiled peas
A few black olives, for garnishing
1 tablespoon cabbage coleslaw, for recipe simply click here
A few slices of fresh cucumber
½ cup pineapple, cubes
1-2 tablespoons boiled pasta, optional
½ cup mayonnaise, heaped
¼ teaspoon black pepper
4 tablespoons fresh cream
1 teaspoon castor sugar
Salt to taste

  • In a big bowl, combine all the boiled veggies, freshly diced apples, mangoes and pineapple, cabbage coleslaw, 1 tablespoon of boiled pasta, ¼ teaspoon black pepper, 1 teaspoon sugar, mayonnaise and fresh cream. Mix everything together and adjust the salt and other seasonings as per your taste, Garnish with black olives and serve chilled.
  • You can even add boiled and diced potatoes, carrots and even boiled chicken. Enjoy!  

Thursday, July 6, 2017

Soft Buns & Creamy Chicken Spread For Breakfast

Soft Buns & Creamy Chicken Spread For Breakfast

I look up to easy-breezy and speed up breakfast recipes for stress free mornings and here I came up with chicken spread that not only goes along with salad and wraps but it turned into an epic hit with soft and fresh mini buns. They were special because of the mini bites and easy-to-go morning packs for him. The sublime hint of black pepper balances amazingly high in my routine nosh and neither would I know it would be the star ingredient in my spread recipe too. Startling collection of spices, mayonnaise and shredded chicken with sweet corn come together to form a tasty breakfast to start your day with, your kids will love it and so do you.

Monday, June 19, 2017

A Recipe Of Belgian Waffle

A Recipe Of Belgian Waffle

In India, we treat ourselves with sweets and namkeen to crown the jiff of fest, Malpua is one of the mildly added saccharine pancakes that go along with rabdi or thick creamy sweetened milk. Malpau is sense to be delicate crepe made out of the mixture of refined flour and milk and later deep fried in clarified butter for spectacular taste and wonderful aroma. Malpua ranks high in the dessert section with a soft, crisp and satisfying note, dada used to bring me hot and soft malpua to put an amazing end of the day. Another fashion of pancakes that have regularly enticed me are the one's topped with chocolicious nutella, not so sweet and a flawless start of the morning. Simple batter, easy baking, fulfilling toppings and a great way to pack and carry along! Wonders can only happen on a lovely planet like earth, and what else can be a blessing portion than a beautiful series of pristine pancakes!

Thursday, June 8, 2017

Golden Balls In Sugary Syrup/ Mama’s Special Gulab Jamun

Gulab Jaman

In dubai, my adopted home, summer is the time to eat soft meals and chilled puddings, fruit custard made ahead from chocolates and deep dark vine fruits or sweet one’s to revive the tune and aura of air. In India, my home, mama used to make array of my favorite dessert configuring like pulms “gulab jamun”, it is a golden pulm shaped sweet concoct by throwing together milk powder and milk, these are eventually deep fried for resplendent finish and next dipped in saffron syrup so that the jamun drinks all the sweetness inside giving juicy and dainty shape of dessert and later refrigerate them in an irregular glass canister. The word gulab jamun has spring from the Indian roots meaning rose berries, the term straddles a series of confections across Asia and south America, there is a strong tradition of making sweets in my family, it was my mama who was famed for her mohanthal, shukhdi, rasmalia, sweet momos and varieties and choices of halwa’s and my personal favorite gulab jamun!

Wednesday, May 24, 2017

Creamy Chocolate Tart with Cherries Recipe

Creamy Chocolate Tart with Cherries Recipe

A small goody in the finesse of chocolates has always fascinated him, especially in the month of Ramzan, the fasting modus operandi month around the world. I find that its high-spirited festive and traditional nature of giving is much like thanksgiving and what can be grateful than the rich desert of chocolate ganache filled up perfectly in chocolate tarts. The thing about these types of recipes is that they can appear more tortuous than they actually are! At first, I felt little bashful in trying this out because of the length and the item list and obviously the steps involved. I’ve overcome that and now I feel confident in sharing my mini tart recipe with you’ll, what I got to know after a bit of an adventure and creation of tweaking is that keep trying with little of what you got and twist the steps as per your own style that can help. So here is a thing, don’t let the cookbook daunt you instead, leaf through the elements and steps and twist them as per your understandings, cheat where you can and enjoy with cream, fruits or simply melted chocolate and a glass of wine! After all, we all love to do it!

Friday, May 19, 2017

BBQ Meat Delicate Rolls with Fresh Salad, Asian Style Seekh Kabab

BBQ Meat Delicate Rolls with Fresh Salad, Asian Style Seekh Kabab

Colaba was supposed to be gathering heart for me and my loved ones, so much so that it was the inevitable starting point for most nights that I have made plans with my brother and bff’s, I and my brother were left to navigate Bademiya menu which if you have been to bademiya you would have known it’s not an easy job to do, however, we managed to get it all sorted and the result was a medley of veg and non-veg dishes, all grilled and BBQ into a blissful blend of delectable tenderness. Bademiya was one of the easiest access from my place with yummy quality of meat and paneer that felt silken in the mouth, the meat seekh kababs was juicy and moist and had a heap of light flavors, my ideal paneer tikka “cheese” akin to tofu and veg makhni had a lovely rich glaze on the platter, I tasted some bondi raita “salad” which was refreshing. To this, my brother would add his tint of laughs, both two course meal were a calorific tasty treat.

Tuesday, May 2, 2017

Juicy Meat Burger Recipe

Summer draws with refreshing series of jazzy salads, fresh green leaves and something untainted and light to rely on. What makes gripping on the menu in summers are easy and delicate food that amalgamates with a punch of quenching cocktails to beat the hot summers. All I think of right now are of juicy drinks, velvety cold coffee, chilled ice tea and anything really mellow to tuck in my tummy and what can be more substantial than a sublime source of protein! Summers and meat can sound juicy and extra easy when contributed in a right level of portion; I prefer meat as tacos filling or patties to level up the ideal version of summery meal plan. Summers for me means less counting of spice and addings in my yummy dish that means this recipe is perfect for the health conscious as well as for those who prefer less heat.

I shuffled this up last night for the dinner and my husband simply loved it! Every time I make meat burgers for him I get a turn to order heavenly veg dishes from my favorite restaurants, it is a clear run to cheat home food!! Amazing isn’t it. Last night, I went for scrumptious Pav Bhaji and believe me, it’s one of the yummiest veg dishes I totally die for! A perfect blend of mashed potatoes, cauliflower, carrots, peas, capsicum tossed together until the spices give the perfect buttery taste. Oh! Reminds me of the flavors from home, Sardar Pav Bhaji where the over-generous scoops of butter are necessary in every plate of Pav bhaji, my memory is covered up by the images of tastes, tempting smell and buttery texture, I ordered it because I was missing Mama whose enduring love is “Pav bhaji” and I often resort to eat as the familiar smell helps to overcome home sickness. Coming back to our flavorful meat burger, it’s fast and so easy that I knew I had to share. It’s just not delicious and healthy; it’s pretty to look at, toss your favorite salads together with medium sized patties and creamy dressing inside. All you need is gentle amount of patience and love to cook and eureka you’re done making yummy meat burger at home!

Juicy Cheesy Meat Burger

meat burger recipe, burger recipe, juicy meat burger recipe by

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 1-2 persons

250 grams minced meat
2 buns, sesame seeds studded
½ cup olive oil
1 teaspoon green chili paste, optional
A pinch thyme powder
½ teaspoon paprika powder
1 egg, beaten
1 slice of bread
1 tablespoon parsley
3-4 tablespoons mayonnaise
2 cheese slices
Tomato ketchup, as desired
Mustard paste, as needed
½ teaspoon garlic paste
½ teaspoon black pepper powder
2 tablespoons milk
½ teaspoon vinegar
½ teaspoon salt, to taste
Iceberg salad as needed

  • Simply start by marinating mince with ½ teaspoon black pepper powder, ½ teaspoon mustard paste, 1 tablespoon parsley, 1 teaspoon green chili paste, ½ teaspoon garlic paste, ½ teaspoon paprika powder, a pinch of thyme and half beaten egg. 
  • Soak a slice of bread in 2 tablespoons of milk, squeeze the bread gently and add it into the minced mixture, mix well and form a medium-size, thin patty follows with the remaining.
  • Place patty over a grilled pan and let it cook from both the sides until crisp and golden. Always allow the one side of the patty to shallow fry for 5-8 minutes on a low heat and then turn gently to the other side, this will prevent the patty from breaking, drizzle few drops of olive oil when needed.
  • Meanwhile, in a bowl, add 4 tablespoons of mayonnaise, 5 tablespoons of ketchup, ½ teaspoon of vinegar, 1 teaspoon mustard paste and mix until the paste blends.
  • Spread the paste generously all over the ups of the buns and top with salad leaves, juicy meat patty and cheese slices, finish off by toasting the buns gently on the hot griddle (add cooking oil before toasting them!). Toasting buns in hot cooking oil gives a nice glossy texture outside and creamy effect from the insides.
  • You can add slices of tomatoes, pickled gherkin and even onion rings but we prefer light eating’s in summer so I have kept it minimum, Enjoy summers!

Saturday, April 22, 2017

Icy Milky Falooda

It is not adequate for a falooda to just be sweet, a good falooda is one with a fine scoop of flavored ice cream, crunchy almond flakes, and flavored milk pep up together with jelly textured basil seeds and vermicelli, need I say more? In a true expression of the word, this healthy drink is really a quintessence of exuberance worthy taste in summers and the way it carries all the flavors in one big glass. While flashing down the memory lane Haji Ali fruit center strikes back all the happy hours spent with my gorgeous family, when dada used to take us along for a healthy heavy snacking, I have frequented in the days when I lived in Mumbai. The Haji Ali fruit center has stood up for really good eateries and mainly the custard apple (sitaphal) milkshake. What distracted me was the tempting list of fruit juices, I recall the flavorful Schezwan club grill sandwich was best and my brother’s special butterscotch falooda, his simplest pleasure of life.

In the mood of falooda, I settled on making this yummy milky dessert at home, with delightful memories to fulfill the strong perfection with rose syrup and jelly textured cooling effects. This dessert has always worked out great for me by allowing me to quickly refrigerate rose milk and vermicili in the morning for the instant evening preparations. I always serve this glass of drink with a light dinner to hit the spot by serving the right amount of kick.

Rose Falooda With Ice Cream

Falooda Dessert Recipe

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Serves: 2 glasses

1 pack of pistachio ice cream, you can also try vanilla, strawberry or mango flavored ice cream as per your preference.
1 cup full fat milk
3-4 tablespoons basil seeds, if unavailable, you can use Chia seeds
½ cup rose syrup, I have used Roohafza syrup
1 cup falooda noodles or vermicelli
½ cup jelly (click now for jelly recipe), I have used strawberry jelly.
1 cup chopped pineapple, I have used the tin one's.

  • Firstly, soak basil seeds in water prior 1 hour of making falooda, as soon as they bloom simply drain the water and leave it aside.
  • Secondly, bring milk to boil and simmer until it reduces in quantity and becomes creamy in consistency, bring it to the room temperature and add 2 tablespoons of rose syrup and mix, refrigerate.
  • Prepare falooda noodles as per the packet instructions, rinse the cooked noodles and leave aside to cool, along with cool down the empty serving glasses half an hour before.
  • Prepare strawberry jelly (click here for its recipe) and slice it into cube shape.
  • In a glass, add 2 tablespoons of rose syrup, gently make the addition more or less as rose syrup adds sweetness in your drink, add 1 tablespoon of basil seeds, 1 tablespoon of cooked noodles and 1 tablespoon of jelly cubes, pour in chilled rose milk till 3/4th of the glass.
  • Gently scoop pistachio flavored ice cream on the top continuing with the addition of sliced almonds, cubed jellies and pineapple cubes, you can add mango pieces or cherries too. Serve immediately for fresh scoop of ice cream and yummy drink! Enjoy!
Subscribe us for more interesting recipes and special thanks to Kirsty Van Jensen for the support! Keep cooking with love!

Sunday, April 16, 2017

Touch Of Turkish Chicken Shawarma

The discovery of roasting the meat shavings patiently around the sun gold flames for a perfect pole dance of meat or chicken concentrating with the selection of veggies and freshness, their creamy juice dressed up with all manners of pickled salad, such becomes the value added dish for brunch. I always want to add something new to my menu, I always wanted to make this with a lot of veggies inside continuing with a splash of sauces, and then I came upon this recipe that I always wanted to try at home. I look to splurge a little and have something delightfully satisfying and exquisitely comforting.

What makes this recipe perfect for brunch are, its easy ingredients and it comes up with readily available pita bread! I know usually I am all about making things from the kick start, but sometimes when I find a good product I have a good shortcut. And believe me, once you start eating the chicken shawarma you won’t know where to stop. Hashim loved each bite of it with amazing pieces of flavor and a scatter of flakes roasted chicken. They are great addition and dangerously delicious. Who doesn’t love a superdelicious brunch!! Head to the store if you don’t have the ingredients for the recipe and get cooking with love!

Chicken Shawarma

Touch of Turkish Chicken Shawarma

Preparation Time: 60 minutes
Cooking Time: 30 minutes
Total Time: 1 hour, 30 minutes
Serves: 2-3 persons

½ kg Chicken, boneless and cut into strips
½ cup thick yogurt, without water
2 tablespoons vinegar
2 tablespoons Barbeque powder (click here for its recipe)
1 tablespoon lemon juice
1 tablespoon crushed black pepper
3-4 garlic cloves
1 cup finely chopped cucumber with skin
1 cup chopped olives
Olive oil as needed
Salt to taste
For Toppings:
1 cup shredded lettuce
½ cup pickled cucumber
½ cup beetroot, jullienne
½ cup pickled chili
4 Pita bread or wraps

For Hummus Sauce:
1 cup white chickpea, boiled
½ cup cream, readily available
½ cup olive oil
1 teaspoon paprika powder
3-4 garlic cloves
Salt as per taste

For Tahani Sauce:
1 cup sesame seeds
4-5 garlic cloves
½ cup cream
½ cup olive oil
Salt to taste

  • In a non-stick pan, heat 3-4 tablespoons of olive oil and add 1 tablespoon chopped garlic, add chicken strips as soon as the garlic turns fragrant and fry the chicken on a high flame.
  • When the chicken strips change the color, instantly add 1 cup thick yogurt and mix well. Lower down the heat and add 2 tablespoons vinegar, 1 tablespoon lemon juice, 1-2 tablespoons barbeque powder, 1 tablespoon crushed black pepper , salt to taste and mix well. Cook chicken strips on a high flame until the chicken turns juicy and its sauce becomes creamy and the water dries up. Later add 1 cup finely chopped cucumber with skin, ½ cup chopped olives and mix well. Remove the chicken mixture to a plate.
  • Meanwhile, let’s make hummus sauce, In a  blender, add 1 cup boiled chickpeas, 1/2 cup cream, ½ cup extra virgin olive oil, ½ teaspoon paprika powder, 1 teaspoon salt and 4 garlic cloves, blend until smooth, creamy and rich in texture. You can add 3-4 tablespoons of water for easy blending. Remove the hummus mixture to a bowl.
  • For tahini sauce, add 1 cup water in a pot, add washed sesame seeds and 3-4 garlic cloves, allow the elements to boil until the smell flies away. Once the mixture is boiled evenly, pass it down to the strainer and blend the ingredients with ½ cup cream, ½ cup olive oil and a pinch of salt. Blend the mixture with ½ cup of water for a little thin and smooth paste. Tahini sauce comes out little thinner and light in texture than the hummus sauce.
  • Let’s do the final touch, roast pita bread or wrap on both the sides over a non stick pan, place the bread flat on the butter paper, spread hummus and tahini sauce all over it, pile the chicken mixture as per your preference, 1-2 slices of pickled cucumber, 1 slice of beetroot jullience, 1-2 slices of pickled chili and wrap the bread neatly with the help of the butter paper or foil by twisting the paper to seal the ends. This makes the whole thing easier to eat without falling apart. Enjoy hogging guys!

Friday, March 31, 2017

Crunchy Cabbage Coleslaw

Mumbai proffers special array of sandwiches bathed in pure cheese, veggies, coleslaw and winning chocolates. Yes! Chocolates, the perfect light dessert that tastes even more scrumdelicious, I had a selection of these shredded, airy, warm and gooey chocolate delights to concentrate their sweetness in equal measure complementing hershey’s syrup, it just tastes epic fulfilling the tour of heaven, to finish there were glasses of light bella belini. Another version of sandwich that charms me and I ate throughout were the hearty slices of coleslaw sandwich, its light, creamy and thick viscosity of makings, quick glimpse come to series of reminiscence that spur me to re-live those gleeful days again with my lovely ladies where we used to roam on the alleyways of causeway leading to the pieces of arts and clothing, I love walking through those streets, enjoying the winters and queue of people into tour groups, indulging ourselves with the richness of treats in leopold café that heralds the celebration, they did inspire a love for work life. Shopping, food and drinks were the perfect end of days from home brimming with nostalgia and longing.

Coleslaw has been a firm favorite since then, a comfort dish I loved eating when blended well with sandwiches, it tasted classically awesome. When teamed up with veggies like carrots, peas, pasta, corns and green olives bring a hefty salad on the dining table, when mixed with shredded and roasted chicken makes another option for tacos or burger for non-veg hoggerz! A great coleslaw salad puts in relishable flavors when set up with hot and crisp chicken broast (Sounds YUMM! Quick start recipe here!) Or simply serve with any meal or salad and enjoy every bite of it! My husband demands this easy homemade salad almost every day to complete his charging meal!

Crunchy Cabbage Coleslaw

Crunchy Cabbage Coleslaw Food Recipe

1 cup shredded cabbage
1 cup mayonnaise
½ teaspoon vinegar
¼ teaspoon mustard paste
Few drops of honey
A pinch of salt

  • In a bowl full of shredded cabbage, add mayonnaise and mix well until it forms a creamy texture.
  • Add vinegar, mustard paste, a few drops of honey and a pinch of salt, mix well and adjust the seasoning as per your taste buds. Remove and serve fresh with fried chicken or roasted vegan meals. Easy! 

Tuesday, March 14, 2017

BBQ Chicken Pan Pizza

There comes a time when he has a yen for the classic yet traditional dish, providing the platform for home made eatables, the limited addition of cheese and extra filled veggies is what makes this chicken pizza extra special and worthy for him. I love the crusty bottoms coated with the yummy BBQ chicken and ambrosial veggies wrapped with the whole spices and Italian herbs. Regular fluffy flour crust sounds not-so-easy option for the one’s trying to make pizza for the very first time, why not to buy the frozen ones, especially when you’re throwing a pizza party or treat, but with a mellower richness, as it is made with the instantly charmed, mild and warm varieties of goodness.

Adding veggies and proteins into your junk to make any dish count as healthy without fraught affair, fresh tomatoes seethe to form a deep sauce topped with chicken sautéed in yogurt, bell peppers, onions and glazed cheese, so easy and finger licking nutrition. This marinated chicken is sharp, juicy, tender with smoky flavor that will give you the satisfaction of intensifying flavors. I have used my regular tandoori spice powder recipe, click here for the recipe, make this spice for one time and use it in series of rice, curry or BBQ recipes and feel that yummy transformation in your dish, you will love it! I had never tired pan-pizza ever but on tons of Facebook fans request here I am with a quick and unbelievably amazing pizza recipe.

BBQ Chicken Pan Pizza

BBQ Chicken Pan Pizza, Chicken Pizza Recipe, Pizza Recipe By
Preparation Time: 35 minutes
Cooking Time: 45 minutes
Total Time: 1 hour, 20 minutes
Serves: 2 persons

1 large pizza crust
1 cup boneless chicken strips
1 cup pizza sauce (check out it’s recipe here)
1 tablespoon tandoori spice powder (check out it’s recipe here)
1 tablespoon greek yogurt
½ teaspoon garlic paste
½ teaspoon ginger paste
1 cup moon sliced onions
1 cup thin sliced capsicum, any color of your choice
1 teaspoon chili flakes
1 tablespoon oregano
1 cup shredded mozzarella cheese
A small piece of charcoal for smoke

  • In a bowl, add chicken strips, 1 tablespoon yogurt, 1-2 tablespoon tandoori spice powder, ½ teaspoon ginger paste and ½ teaspoon garlic paste, mix well and marinate for half an hour.
  • Later, heat 1 tablespoon of cooking oil and add the marinated chicken strips mixture and allow it to cook for 8-10 minutes on a medium heat. As soon as the chicken becomes tender and the sauce dries up, place a piece of hot charcoal into the pan and cover it, this will give an unbeatable flavor to your chicken. 
  • In another pan, drizzle cooking oil spreading all over and gently place the pizza crust, allow it to turn crisp on a low flame for about 8 minutes, check occasionally.  You will find the base of the crust has turned crisp and light brown, time to transfer the crust to a plate.
  • Again, repeat the process by drizzling the cooking oil in a nonstick pan, transfer the other side of uncooked crust on the pan, keeping the flame on a low heat. Immediately spread pizza sauce all over the crisp side of the crust, spread tandoori chicken strips, sliced capsicum, onions and shredded cheese. You can add unseeded tomatoes, black olives, jalapenos, corns and even mushrooms if you are looking for a heavy topping on your pizza. Add cheese as per your likings and diet plan! We prefer to add minimum amount fulfilling our cheese cravings!
  • Finish by sprinkling chili flakes and oregano as per your likings, allow the pizza base to cook on a low heat for 10 minutes until the base becomes crispy. Remove it to a plate and gently give cuts with the help of pizza cutter. Enjoy this yummy Italian meal with your bff! 

Wednesday, March 8, 2017

Saucy, Braised Red Radish And Greens

Beautiful salads made with enticing lush love apple, crisp red radish topped with peaches, olives and greens, I mostly make the salads in a jar and keep them chilled for refreshing and light salad onto a plate. I love radish and decided to play around with this peppery heat salad essential and make this Asian inspired saucy radish recipe. I was pretty astounded the way the entire meal turned out a complete hit for a veggie lover like me, I am so obsessed with the radish curry that I make a generous portion of this satisfying bowl for myself, a great way to add radish in our regime. The recipe is perfect if you’re craving for something quick with pretty common ingredients.

Personally, I love the combination of contrasting crimson rims and white insides, maybe that’s why I am hooked on buying dragon fruits, red sweet potatoes, lovely red apples and nice looking red radish, even though they all taste amazingly different and smashing but, they have one thing in rife with bonus, all are loaded with hearty and healthy bombs. It’s a good idea to count reds in your diet on a regular basis as their natural ability in lowering diabetes to curtail cancer and to bolster healthy heart is so good. I prefer to add them as in salads and amazing blends of sauces so that even he enjoys each bite of its taste in every form without being faddy! The first taste of radish curry was one of the assorted experience of little tangy with a punch of its natural warm spice, I have paired the chopped radish with its fresh leafy head becoming a full meal with chapatis or Indian flat bread. I love the simplicity and versatility of radish, as it often features regularly on our brunch table in different variations, sometimes the crunchy flesh complimenting with white flaky salt, sometimes with whipped ricotta and now in a form of flavorful Indian curry!

Saucy, Braised Red Radish And Greens

radish recipe, radish curry recipe by
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 2 persons

radish recipe, radish curry recipe
1 cup finely chopped radish
1 cup finely chopped radish greens
1 large diced tomato
1 tablespoon of olive oil
½ teaspoon cumin seeds
½ teaspoon turmeric powder
½ teaspoon coriander powder
1 tablespoon red chili powder
½ teaspoon garlic paste
Salt to taste

  • Start by washing and chopping the greens and white in two different plates, add a trickle of olive oil in a non-stick pan, add cumin seeds and allow it to heat.
  • Later add diced tomatoes, pound the garlic into a fine paste, add it to the tomatoes along with the turmeric powder, red chili powder and coriander powder and fry the aromatics until the mixture forms a paste like texture and toasted.
  • Add the whites and greens altogether with salt as per the taste, fry for a few minutes and add 1 cup of water, bring it to boil, cover the pan and reduce the flame allowing it to simmer for 10 minutes, the radish should be almost soft, tender and cooked evenly, bring the contents of the pan to a rigorous boil until all the water dries up giving a saucy texture.
  • Remove to a plate and serve hot with indian flat bread or you can simply add pearl millet dumplings into the initial process of curry so that the bite size dumplings sucks in all the juices and taste of the mixture and cooks along with the radish, your one-pot radish meal is ready to eat. Enjoy hogging!

Monday, February 20, 2017

A Recipe Of Perfect Scrambled Protein Eggs With Mexican Touch

It is our kitchen table that gives the essence and color to our mixed heritage and habits, my Indian breakfast of oats porridge pepped up with seasonal fruits or methi thepla with chilled fresh yogurt dusted with sugar was very different from the fried anda paratha and halwa puri of my kin, Throwing in whites and yellows for a perfectly light and fluffy dish is all he plump for in the morning. If you want a mind blowing breakfast with hot parathas or repast, this is an enjoyable and light dish. A salubrious and scrummy version of Mexican-inspired breakfast, as it has more veggies cut down together with the amazing whiff of cilantro juxtaposed with deep pink strawberry jam, cream and whole wheat bread.

Multigrain bread overspread with healthy scrambled toppings with thin-sliced radish, cucumber, and baby arugula is ready in under 10 minutes, what else you need! Add grated cheese or prepare beaten eggs with simple salt and pepper, or take this breakfast bowl with wheat flat bread, eat the way you want and quench your sense of taste with this amazing kick start breakfast recipe. It's quick, easy and requires a little patience and the outcome is wonderful, tell me what you topped your scrambled egg with? I could use some new ideas. 

A Recipe Of Perfect Scrambled Protein Eggs With Mexican Touch

A Recipe Of Perfect Scrambled Protein Eggs With Mexican Touch

Preparation Time: 5 minutes
Cooking Time: 5-8 minutes
Total Time: 13 minutes
Serves: 2 persons

2 eggs, lightly beaten
2 tablespoon canola cooking oil
1 small, finely diced onions
1 large, finely chopped plum tomatoes, seeded
1-2 finely chopped jalapeno, seeded
1/2 teaspoon turmeric powder or haldi, optional
1/4 teaspoon pepper
Handful of chopped cilantro
Salt to taste

  • Heat cooking oil in nonstick pan, add chopped onions and fry until it becomes semi-transparent
  • Add finely chopped tomatoes and allow it to cook for 2-3 minutes on a medium flame until the tomatoes become soft and mushy in texture.
  • Add chopped jalapeno, 1/2 teaspoon turmeric powder, salt and pepper, cook until the oil separates from the sides of the mixture. Now add chopped cilantro and lightly beaten eggs and cook, immediately start folding the egg evenly.
  • Serve hot with avocado or with roast potatoes, simply yummy fulfilling light breakfast goals.

Wednesday, February 8, 2017

Virgin Pina Colada

The first working day of February asked for comfort, I can’t get over with the patch of morning blues, these are the days when I behest to pamper myself. What can be easier on the eye than a rousing and inviting fruit mocktail, I love the charm of pastel and soft hued shades, which is why this mocktail tries to enthrall my attention urging me to make it again and again. The refreshing flavor of pineapple coalesces quickly with the mild and sweet taste of coconut butter. As it's saccharine with a pronounced pineapple flavor, you can add milk cream to balance the sweetness, there is a fragrance of strained pineapple and coconut cream, because who doesn’t love a little luxury?

Itsy bitsy goodies in a form of breakfast have always pushed me to rise up early during my sluggish and dull days, Hashim would happily make pina colada and I would be busy plating slices of avocados, sourdough and scrambled egg, perfect kick start of our day. As it is said, happy life comes from happy tummy! And we love to dig our forks into an amazing piece of nature! Pina colada has been a staple drink of Spain and has always given its frequent appearance at tiki lounges, but now this yummilicious drink is giving a regular visit especially when we don’t have a time for breakfast! As pineapples are rich in enzymes, which is great for the digestive system as well as it is the best source of vitamin C, knowing the facts we love to sip this drink more often.

Vegan Pina Colada

Virgin Pina Colada

Preparation Time: 10 minutes
Serves: 3 persons

1 cup pineapple juice
½ cup pineapple slices, I have used the canned one’s
2-3 tablespoons coconut cream
1 tablespoon milk cream
Sugar as required
Crushed Ice as required

  • In a blender, add 3 tablespoons coconut cream and 1 tablespoon milk cream, blend until smooth.
  • Now add white rum to the blender, but I always make virgin pina colada by skipping this step. You can also add vanilla ice cream for a twist in flavor.
  • Add ½ cup pineapple slices, 1 cup pineapple juice, and sugar in a blender. Blend it well so that pina colada turns into a smooth, soft & creamy mocktail drink.
  • Adjust the consistency and taste by adding milk cream and pineapple slices. Before pouring the drink decorate the rim of the glass by simply rotating the rim of your glass in sugar syrup or honey until the rim is evenly wetted, later press the rim gently in the plate of fresh coconut flakes, Easy!
  • Pour it into a glass, sprinkle coconut flakes and garnish this delicious drink with crushed ice, pineapple or strawberry slices.
Who said Pina colada cannot be a non-alcoholic drink? Leave the rum out if you’re making this for the little ones as the points remain the same with or without. The main ingredient for making pina colada mocktail is coconut milk or cream. If you prefer non-alcoholic drinks, then this one is definitely must try for you. Whisk yourself away to a balmy tropical island for a few heavenly moments.

If you like the recipe then subscribe on link below for latest food updates !!!
Ring the bell on your right bottom side