Wednesday, December 28, 2011

Spongy egg in a sweet and sour gravy


3 large eggs
1 large onion (thinly sliced)
1 large tomato (chopped into small pieces)
1/2 tsp Turmeric powder
1 tsp Red chili powder
1/2 tsp Mustard seeds
1 tsp Ginger garlic paste
1 small lime sized ball of Tamarind (make into pulp)
1 tbsp Oil
salt to taste (I used garlic salt)


1. Whisk the 3 large eggs in a bowl with a pinch of salt and red chili powder. Steam the whisked eggs until well done(they look airy and spongy). Allow to cool and cut into 1 inch pieces.

2. In a wok heat oil throw in mustard seeds once they start spluttering add thinly sliced onions, turmeric powder, red chili powder and ginger garlic paste. Saute until ginger garlic is cooked and onions turn soft and slightly brown.

3. Add chopped tomato followed by tamarind pulp. Add some water and allow to cook. Adjust water according to desired consistency of gravy.

4. Add the spongy pieces of egg into the gravy, allow the egg pieces to absorb the gravy well.
Turn off heat and serve with hot rotis.

Eat up!

Thursday, September 29, 2011

Lemony cupcakes with buttercream frosting

INGREDIENTS (makes 15-20 medium sized cupcakes)


1 stick butter at room temperature
1 cup sugar
2 eggs at room temperature
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 cup milk
1 tbsp lemon juice
1 tbsp lemon zest
1/2 tsp salt
1/2 tsp vanilla extract


6 tbsp unsalted butter at room temperature
4 cups of powdered sugar
1/2 tsp lemon juice
1 tbsp of pink colored granulated sugar(1tbsp sugar mixed with a drop of pink color)



1. Preheat oven at 180-190 degree Celsius and line the cupcake pan with paper liners.
2. Cream butter and sugar in a bowl until fluffy.
3. Add the eggs little by little and whisk until creamy.
4. Now add lemon juice,vanilla extract,lemon zest,milk and whisk until a uniform consistency is obtained.
5. In a separate bowl combine flour, baking powder and salt.
6. Incorporate the dry ingredients to the wet ingredients slowly and mix together until it forms a fairly thick batter.
7. Pour cupcake batter into paper liners until 1/2 full.
8. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
9. Set them on a wire rack to cool completely before frosting.


1. Beat butter in a bowl until fluffy using an electric mixer.
2. Incorporate all the other ingredients while beating at high speed until light and fluffy.
3. Refrigerate for about 20-30 minutes before frosting.
4. Load the frosting into a piping bag and get creative.

Frost your cupcakes and sprinkle granulated sugar.

Friday, September 17, 2010

Inside-out pig in a blanket

This tempting appetizer is made and shared by my friend Noriko Tamura.


8-10 thin sliced pork
Vegetables of your choice Mushrooms. asparagus, bell peppers etc
Salt and pepper
Cooking oil
1 tbsp Starch

For the sauce(mix together)

1/2 tbsp Gochujang (Korean red chili paste)
1 tbsp Soy sauce
1 tbsp Japanese wine
1 tsp sugar


1. Cut the vegetables into julienne.

2. Flat out the sliced pork and sprinkle some salt and pepper.

3. Roll the pork around the veggies.

4. Lightly coat rolled vegetables with starch.

5. Heat the pan with cooking oil and saute the pork rolls until they are lightly roasted.

6. Add the mixed sauce into the pan and toss the pork rolls for a couple of minutes.

Enjoy while it's hot!

Thank you for allowing me to share it with everyone Nori-chan!

Thursday, June 17, 2010

Chicken kofta in silky onion gravy


For Koftas:
200 grams Minced chicken
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Turmeric
1/2 tsp Red chilli powder

Make into a smooth paste:
1 1/2 inch Ginger
3 large cloves of garlic
3-4 Green chillies

For the gravy:
2 Medium sized onions chopped
15 Cashew nuts soaked in water for 30 mins and made into a smooth paste
1/2 tsp Turmeric
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Cumin seeds
1/2 tsp Garam masala
3-4 Green chillies split into half


1. Marinate the minced chicken with cumin powder,coriander powder,turmeric,red chilli powder, salt and 1 tsp of the chilli ginger garlic paste for at least 30 minutes.

2. Heat 2 tbsp oil in a sauce pan, roll the minced chicken mixture into small balls and fry them until brown. Keep aside.

3. In the same pan saute half the quantity of chopped onions until golden brown, remove cool and blend into a paste.

4. Saute the rest of the onions for 1 minute add the ginger garlic chilli paste, green chillies, cumin seeds, cumin powder, coriander powder,turmeric, garam masala and salt saute for another 10 minutes. Add the pured onion saute for 5 more minutes add 1 cup of water and allow to boil.

5. Now add the cashew paste blend it and add the chicken balls.

6. Allow it to boil for 5-10 minutes. Turn off the heat and sprinkle chopped coriander.

Serve with hot Rotis.

Monday, April 19, 2010

Missi roti and Daal Tadka



3/4th cup Whole wheat flour
3/4th cup Gram flour
2-3 Green chillies
1 tsp Cumin seeds
1 pinch Hing
1 tsp Turmeric
2 tsp Red chili powder
1 tbsp Ghee melted
1 small Onion finely chopped
Few leaves of dried kasoori methi


1. Grind the green chillies and cumin seeds in a blender.

2. In a large mixing bowl mix all the ingredients, add sufficient amount of water and knead into a soft uniform dough.

3. Wrap in a moist cloth and allow to sit for 30 minutes.

4. Divide the dough into lemon sized balls, roll out each ball into a circle.
(These circles should be slightly thicker than regular whole wheat rotis.)

Flip it on a hot griddle until golden brown on both sides.

Gloss it with ghee or unsalted butter.



3/4th cup Toor daal
1 medium sized Onion thinly sliced
6-7 Green chilies slit
2 medium sized tomatoes chopped
6 cloves of garlic roughly crushed
1/2 tsp Turmeric
1/2 tbsp Olive oil

For tempering(Tadka):
1 tsp Mustard seeds
1 tsp Cumin seeds
1 pinch Hing
Few curry leaves
2 Dried red chilies(Optional)
1 tbsp Ghee


1. Soak the daal for at least 20 minutes. Pressure cook the daal with sufficient amount of water and 2 slit green chilies and few slices of onion.

2. Heat oil in pot add the left over green chilies and sliced onion.
Once the onions are soft add the garlic saute for a minute and add turmeric.

3. Add the chopped tomatoes and salt, cook until tomatoes are soft.
Add the pressure cooked daal and a cup of water. Boil until all the ingredients are well done.

4. In a small vessel heat ghee and add all the tempering ingredients once they start spluttering add it to the cooked daal.

Feast upon with hot rotis.

Monday, February 15, 2010

Cherry Chocolate Chip Cookies


Makes about 15 cookies 3" in diameter

1 cup All purpose flour
1/2 tsp Baking powder
1/2 tsp Salt
1 large Egg
1/2 cup White sugar
1/4 cup Brown cane sugar
1 tbsp Vanilla extract
1/2 cup Softened unsalted butter
1/4th cup Chocolate chips
1/4th cup Red Cherries chopped


1. In bowl mix butter and sugars until well blended. Beat in the egg and vanilla.

2. Mix baking powder, flour and salt in a separate bowl.

3. Add the dry ingredients mixture little by little to the butter mixture and mix well with a electric mixer.

4. Fold in the chocolate chips and the cherries.

5. On a cookie sheet drop dollops of the batter 2" apart.

6. Bake at 180 degree C for about 10 minutes or until light golden brown.

Cool on a wire rack and eat up.

Wednesday, January 06, 2010

Garlicky Chicken Kebabs


350 grms Chicken breast (without bone, without skin) cut into 1 1/2 inch cubes
5-6 Garlic cloves
4-5 Green chillies
1/2 tsp Cumin pwd
1/2tsp Lemon juice
2 inch piece Ginger
1-2 tsp Olive oil
Salt to taste


1. Wash and clean the chicken. Keep aside.

2. In a blender blend all the above ingredients except for the chicken.

3. Marinate the chicken cubes in the blended paste for at least 30-40 mins.

4. Thread the chicken cubes on to the skewers and grill them in the oven at 180 degree C for 10 to 14 minutes. or until they turn into a beautiful roasted brown color.
You may brush oil onto the chicken while grilling if you wish to.

5. Remove the kebab from the skewers and serve hot.

Tastes fantastic with mint chutney.