Sunday, May 21, 2017

Sausage Tortilla Wraps



Maida: 1 cup

Baking powder: ¼ tsp

Salt: needed

Luke warm water: needed to make soft dough


Sausage: 10piece

Onion: 1

Kashmiri Chilli powder: 1/2tbsp

Turmeric powder: ¼ tsp

Lemon juice: 2tbsp

Salt: as needed
oil: 2tbsp

Tomato: 1

Coriander leaves chopped: 2tbsp

Method Of Preparation


Make a soft dough by kneading well with maida, baking powder, salt and luke warm water. Make lemon sized balls out of it and roll it into very thin chappathis. Heat a griddle and cook each chappathis on both sides slightly till half done. Keep this aside.


Cut sausage into small pieces. Marinate it with chilli powder, turmeric powder and lemon juice.

Heat oil in a wide pan and add the marinated sausage to it.

Stir for 4-5minutes in medium flame.

Then add finely chopped onion and salt to it.

Stir in low flame to about 4more minutes

Switch off the flame.

Then add in finely chopped tomato and coriander leaves.


Take one tortilla. Add the filling to it and roll it.

Grill it in a pre-heated toaster to about 3minutes or till done.

Wednesday, January 11, 2017

Prawns Dry Fry With Red Chilli Flakes

Prawns cleaned- 500gms
Crushed red chili flakes: 2tbsp
Onion crushed: 1 /shallots crushed: 8nos
Curry leaves: few
Coconut oil: 2tbsp
Salt: needed
Lemon Juice: 1tsp

Method Of Preparation:
In a pan add prawns, crushed onion, chilli, salt, curry leaves and oil.
Sprinkle some water. Keep on stove and close with lid and lower the flame.
When water starts oozing from prawns increase the flame and open the lid and cook. Stir frequently when the gravy becomes thick and till it gets dry.
Then add coconut oil and curry leaves and lemon juice and switch off the flame.

Thursday, January 5, 2017

Uzhunnu Vada

Urad Dal/White Lentils: 1 cup
Fenugreek seeds: ½ tsp
Onion: 1
Ginger finely chopped: 2tbsp
Green Chilli: 2
Curry leaves: 2sprig
Coriander leaves chopped: 2tbsp
Salt: Needed
Semolina: 1tbsp (Optional)
Rice Flour: 1tbsp (Optional)
Crushed peppercorns: 1tsp (optional)
Refined Oil: for deep frying

Method Of Preparation:
Soak urad dal and fenugreeks for about 3 to 4hrs.
Then grind it without adding water. Transfer the grinded batter to a bowl.
Then aerate the batter by mixing with hand clockwise for 30seconds.
Then add in chopped onion, ginger, green chilli, curry leaves, coriander leaves and salt and mix with hand.
Add in rice flour and semolina if required to adjust the consistency.
Heat oil in a frying pan as required for deep frying.
Grease the hand with oil and take small balls from the batter and make hole in the middle with finger and place it gently and carefully into medium hot oil. Cook in medium flame till both sides turn brown and inside is cooked well.

Serve hot with green chutney.

Tuesday, January 3, 2017

Jammy French Toast

Bread: 12 slices
Jam Any Falvour: as needed
Eggs: 3
Milk: 4tbsp
Sugar: 1tbsp
Ghee/Butter/oil: 5-6 tbsp

Method Of Preparation:
Beat the eggs together with milk and sugar.
Take one slice of bread and spread jam over it and close with another slice. Do same with rest of breads
Heat a non stick pan and grease with 1tbsp ghee.
Dip each sandwiched bread into egg mix on both sides and place it on the heat pan.
Flip when the sides turns brown. When both sides turns brown take off from the pan and serve hot.

Monday, January 2, 2017

Macaroni Cake/ Macaroni Pola

Recipe & photo courtesy: Nasrin (My Sister)
Macaroni: 100gms
Egg: 4
Chicken: 250gms
Onion: 2
Ginger/garlic paste: 1tsp
Green Chilli: 1
Turmeric powder: ½ tsp
Chilli powder: ¼ tsp
Pepper Powder: ½ tsp
Garam Masala: ½ tsp
Salt: needed
Oil: 2tbsp
Lemon juice: 2tbsp
Coriander leaves & Curry leaves finely chopped: needed
Cashew roasted: 4tbsp
Ghee/refined oil: 1tbsp

Method Of Preparation:

Cook chicken by adding salt, pepper powder, turmeric powder, chilli powder and water. When cooled shred the chicken.
In a pan add oil and sauté the chopped onion. When onion becomes transparent add in the pepper powder, turmeric powder, garam masala and ginger garlic paste. Then add chicken and green chilli. Stir well till onion and masala get joint with chicken. Now add lemon juice coriander leaves and curry leaves and switch off the flame. Let it cool.

Cook macaroni by adding salt and water, till it is soft and drain it. Let it cool

Beat Eggs and keep aside. Add salt only if required.

In a bowl add cooked pasta, prepared chicken masala and beaten eggs. Stir to combine. Then add coriander leaves.

Heat a pressure cooker and add ghee to it. Rotate the pressure cooker so that the ghee is spread in the base and sides of the cooker. Then add the egg mixture and sprinkle the cashews and coriander leaves over it. Close the lid and lower the flame to very low point. Cook to about half an hour without putting the weight on the lid. Flip the cake into a greased nonstick pan and cook the upper portion in low flame for 5minutyes.

When slightly cooled cut and serve.

Saturday, December 31, 2016

Salami Spring Roll

Recipe & photo Courtesy by Farhana (My Sister)
Salami: 250gms
Spring roll sheets: as needed
Onion: 1
Spring Onion chopped: 5tbsp
Potato Mashed: ½ cup
Garam Masala Powder: tsp
Chicken Masala: 1/4tsp
Pepper Powder: ¼ tsp
Chilli Powder: ¾ tsp
Turmeric Powder: ¼ tsp
Refined Oil: 4tbsp + for deep frying

Method Of Preparation:
In a frying pan add oil and then add finely chopped onion. When it turns transparent add in the turmeric powder, chilli powder, garam masala, pepper powder and chicken masala.
Then add in salami, mashed potato and spring onion.
Stir well and put in low flame for few minutes.
Switch off the flame, let it cool.
Take the spring roll sheets add the filling to it diagonally inside and fold diagonally and seal it with by wetting it at the sides.
Fry in medium hot oil till done.
Serve hot with desired sauce.

Note: Add salt if required, potato also if salami is too salty only it’s required to add.

Thursday, December 29, 2016

Fish Roll



All Purpose Flour: 1 ¾ cups

Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp water + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed        
Oil: 2tbsp                 
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp


Tuna Fish: 1 tin (can use any fleshy fish)

Onion: 1

Green Chilli: 2

Tomato: 1

Turmeric Powder: ¼ tsp

Chilli powder: ½ tsp

Lemon Juice: 2tbsp

Oil: 3ybsp

Salt: needed

Coriander leaves: 2tbsp

Cream Cheese: 5tbsp (you can use mozzarella too)

Egg: Egg wash

Method Of Preparation


Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and mix together. Now add all the milk. Starts kneading together and gradually add water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the buns will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch down the dough. Take the baking tray and grease it or line with butter paper.


Heat oil in a pan. Add oil and add chopped onion. When onion turns transparent add in turmeric powder, chilli powder and salt. Then add in the fish, tomato and green chilli. Saute for a while, in low flame. When done switch off the flame and add in coriander leaves. Keep it aside to let it cool.

Flatten the dough to ½ inch thick. Spread the filling on to it and roll. Cut the log horizontally into 4 0r 5 piece. Egg wash it on top and arrange into the baking tray by keeping the cut side down. Apply cream cheese on top of each roll.

Bake in pre heated oven at 160 Deg C to about 25 – 30 minutes or till done.