Monthly Archives: June 2016

Keema Cutlet


Keema cutlet is a delicious Indian recepie served as a snack.I have made it using mutton keema , you can even use chicken keema .

Preparation time: 15 to 20 mins

Cooking time:15 mins


  • Mutton keema- 1/2 kg
  • Potatoes boiled – 2 to 3
  • Onions- finely chopped 2
  • Ginger garlic green chilli paste- 1 tbsp
  • eggs- 1
  • bread crumbs- 1/2 cup
  • Red chilli powder-1 tsp
  • black pepper powder- 1 tsp
  • turmeric powder- 1/4 tsp
  • Garam masala powder-1 tsp
  • Fennel seeds- few
  • salt- for taste
  • oil- for frying

How to prepare:

  • Boil Keema in a pressure cooker with little water ,turmeric powder and salt.Drain and keep it aside.
  • In a wok,heat oil add onions and saute for 2 to 3 mins.
  • Add ginger garlic chilli paste and mix well.
  • Add all the spice powders and boiled and mashed potatoes and mix well.
  • Tutn off the flame and let it cool for some time.
  • Add the cooked keema to this and mix well.
  • Make tikki shaped cutlets.
  • Dip it in egg first and roll it over the bread crumbs so that cutlets become crispy.
  • Deep fry it .
  • Serve it with tomato ketchup.

Maggi Omlette


Maggi omlette is a quick to make and kids favourite recpie.Do try this different recepie at home.Enjoy!!

Preparation time: 10 mins

Cooking time : 10 mins


  • Maggi noodles- boiled 1 cup
  • Onions- 1 finely chopped
  • Eggs-1
  • Gram flour/besan- 1/4 cup
  • green chillies- 1 finely chopped
  • chilli powder- 1/2 tsp
  • turmeric powder- 1/4 tsp
  • black pepper powder- 1/2 tsp
  • salt- for taste
  • oil

How to prepare:

  • Boil maggi noodles ,drain and keep aside.
  • In a bowl mix together all the ingredients except oil and noodles.
  • Heat a pan, brush little oil,make a omlette using the mixture and add maggi noodles on top.
  • Flip and cook both the sides.
  • Tastes good with tomato ketchup.

Stuffed egg balls


Preparation time: 15 mins

Cooking time:20 mins


  • Eggs boiled-4
  • Boneless chicken pieces-100 gm
  • refined flour-1 cup
  • corn flour-1 tbsp
  • eggs-1
  • red chilli powder-2 tsp
  • turmeric powder- 1/2 tsp
  • black pepper powder- 1 tsp
  • ginger garlic and chilli crushed-1 tbsp
  • potatoes- 2 small boiled and mashed
  • onions- 2 finely chopped
  • bread crumbs-1/2 cup
  • salt- for taste
  • oil- for deep frying

How to prepare:

  • Boil and keep 4 eggs aside.Cook chicken pieces with little salt and turmeric powder and keep it aside.
  • In a mixer,Blend together cooked chicken pieces,ginger garlic and green chillies crushed,finely chopped onions.Just coarsely blend it.
  • In a bowl take 1 cup of refined flour,to this add the blend mixture ,spice powders ,salt and egg.Mix well.
  • Divide the mixture into 4 portions,flatten each portions and keep 1 egg in centre and cover the egg and form round shapped balls.
  • Heat oil in a wok.In a bowl mix bread crumbs with corn flour.
  • Dip the balls in this and deep fry it.
  • Serve with tomato ketchup or any chutney.

Sabudana/Sago Tikki


Sabudana vada also called ‘sago vada’, is a traditional deep fried snack from Maharashtra, often served with green chutney.Sago tikkis are the best option to have when fasting.Do try this monsoon special crispy Sabudana tikkis.

Cooking Time: 30 mins

Serves- 5 to 6


  • Sabudana/sago-1 cup
  • Potato- 1 large boiled and mashed
  • peanuts- 3/4 cup
  • green chillies- 2 finely chopped
  • coriander leaves- finely chopped
  • red chilli powder- 1 tsp
  • cumin powder-1/2 tsp
  • salt- for taste
  • oil- for deep frying

How to prepare:

  • Soak sabudana in water for 2 to 3 hours.
  • Drain and blend it once coarsely.
  • Roast peanuts and grind it coarsely.
  • In a bowl mix together sago,coarsely powdered peanuts,mashed potato ,chilli powder,green chilli ,coriander leaves,cumin powder and salt.
  • Make it into oval shape and deep fry it.
  • Tikkis are ready to be served.


Brown Rice Khichdi



  • Brown rice-1 cup
  • Moong dal-1/2 cup
  • onion- 1 finely chopped
  • potatoes- 1 cut into small cubes
  • carrot- 1 small, cut into cubes
  • coriander leaves-inely chopped
  • dry red chilli-1
  • cumin seeds-1/2 tsp
  • mustard seeds -1/4 tsp
  • salt- for taste
  • red chilli powder-1 tsp
  • turmeric powder-1/2 tsp
  • coriander powder-1 tsp
  • cumin powder-1/2 tsp
  • garam masala powder- 1 tsp
  • ghee- 1 tbsp

How to prepare:

  • Wash and soak brown rice and moong dal separately for minimum 30 mins.
  • In a cooker,heat oil,add mustard seeds,cumin seeds,dry red chilli ,a pinch of asafoetida .Let it splutter.
  • Add onion and saute until it turns light brown.
  • Add salt ,potatoes and carrots.
  • Now add all the spice powders except garam masala and mix well. Add little water and mix so that the spices dont get burnt.
  • Add ¬†soaked rice and dal to this and mix well.Add 2 to 2 n 1/2 cups of water and pressure cook it till 5-6 whistles.
  • After its done ,open the lid add ghee and garam masala ,mix and cook for 2 to 3 mins.
  • Serve it hot with papad and pickle.

Hyderabadi Prawn Biriyani



For Biriyani masala:

  • Shahi jeera-1 tsp
  • fennel seeds- 1 tsp
  • cardamom-4
  • cloves-3
  • cinamon stick-2 to 3 (1/2 inch)

For Marination:

  • Turmeric powder-1/2 tsp
  • salt- for taste
  • chilli powder-1 to 2 tsp
  • biriyani masala – 2 tsp
  • fried onions-1/2 cup
  • green chillies- 2 finely chopped
  • lime juice-1/2 lemon
  • mint leaves-1/4 cup
  • yogurt-2 tbsp

Other :

  • Prawns-1/4 kg
  • basmati rice-1 cup (soaked in water for 30 mins)
  • ghee-2tbsp
  • oil

How to prepare:

  • Roast all the ingredients under biriyani masala and grind it to powder .
  • Marinate prawns by mixxing all the ingredients under marination.refrigerate it for half an hour.
  • Heat water in a vessel.Add bay leaf,cloves,cinamon sticks,cardamom,shahi jera,enough salt,few mint leaves,little oil and 1 tsp biriyani masala and mix it.
  • Bring the water to boil.Add soaked rice to it.Cook for 4-5 minutes.Drain and keep rice aside.
  • In another vessel,heat oil,Add the marinated prawns to it and spread evenly in the bottom layer.
  • On top of it layer the cooked rice and sprinkle few fried onions,mint leaves on top and cover and cook on high flame for 10 mins.And then cook it on low flame for sometime.
  • Turn the flame off, do not open the lid immediately.let it rest for 30 mins and then open.

Mango Orange Smoothie


Preparation time: 10 mins

Serves- 4 to 5


  • Orange juice- 1 cup
  • frozen mangoes-3
  • sabja/chia seeds-1 tbsp (Soak it for 2 to 3 mins)
  • sugar-2 tbsp
  • ice cubes-1 cup

How to prepare:

  • Place all ingredients except sabja in a blender.
  • Blend it until it becomes smooth.
  • Add the soaked sabja to it.
  • Serve chilled.



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