Wednesday, 23 April 2014

Cheesy Noodle cutlet

 Today's recipe is a simple, quick & delicious snack. Cutlet with a twist ie Noodle cutlet. Actually the truth is I never had this before. Thanks to one of my friend Nilu who prepared this cutlets on my husband’s birthday. When we took the 1st bite it was just yumm. The best cutlet I ever had. I was so impressed by that recipe that I had to try it out. When I asked her about the recipe she told me that she got the recipe from Mummy ka magic from youtube. I prepared this for evening snacks and it was a hit, the hubby just loved it…very nice way to use your leftover noodles into cutlets & moreover we can make it without potatoes. So those who are diabetic can enjoy this too... So here are the delightful cutlets.


1/4th cup green peas boiled
1/4th cup sweet corn boiled
2 tblsp gramflour (besan)
2 cups boiled noodles, soaked & drained
1tsp roasted cumin powder
1tsp garlic powder
1tsp chilli flakes
1 tsp garam masala
1/4tsp turmeric powder
2tblsp milk
½ cup grated cheese ( I used mozzarella & cheddar)
Breadcrumbs for coating
Oil to shallow fry
Salt to taste
Maggie masala- 1 small pouch


Take a large bowl. Add corn & green peas to it. Mast it properly with the help of your hands. Add boiled noodles to it & mast it. Again add 2tblsp gram flour to it. Mix it properly. Now add roasted cumin powder, Maggie masala, salt, chilli flakes, garam masala powder, turmeric powder, grated cheese to it.  Add 2tblsp milk & mash well.
Take 1 ½ cups bread crumbs in a plate. 
Divide the mixture into equal portions and shape them into balls and further press them lightly to make cutlets. Coat each cutlet evenly with bread crumbs.

Now heat 2-3 tblsp oil in a non-stick pan. Place these cutlets on the pan and shallow fry, turning sides, till they turn golden brown on both sides. Drain on absorbent paper. Transfer onto a serving plate and serve hot with tomato ketchup. 

Wednesday, 9 April 2014

Chai/ tea Masala powder

Here comes my fav Chai masala/ Masala tea powder...

 Chai masala powder adds a unique taste & aroma to the tea. It has lots of health benefits too due to presence of so many spices.  This is very easy to make as all the ingredients are mostly available in your kitchen & you can keep it in a air tight container for long time. You just hav to add ½ tsp while making the tea. You can use your own choice of spices but friends here is my secret chai masala powder.


5-10 whole black pepper
7-8 pcs of dry ginger / saunth or u can use dry ginger powder
1 tblsp fennel seeds 
7-8 long  cinnamon pieces
20 gm small green cardamom
5 gm cloves
1 whole nutmeg / jaiphal
10 dry basil leaves/ tulsi
10 dried mint leaves


Place nutmeg in grinder and grind into a fine powder. Then grind the dry ginger  and  finally ground all the spices together until all are powdered nicely.
 Store in an airtight jar in a cool, dry part of your kitchen.

Friday, 21 March 2014

Chickpeas sundal

For making sundal u will need:

Chickpeas- 2 cups (soaked in water for 7-8 hours)
Dry red chilli- 2-3 nos
Roughly chopped green chillies- 1tsp
Mustard seeds- 1tsp
Asafoetida/ hing- a pinch
Curry leaves- a few
Salt to taste
Vegetable Oil- 1tblsp
Grated coconut- 2 tblsp
Turmeric powder- 1tsp
1 tblsp lemon juice


In a pressure cooker, place chickpeas , salt and 1/4 tsp turmeric powder. Add water in such a way that it s just 1/2" over the chickpeas.

Pressure cook for 5-6 whistles till they becomes soft. Once done, let the pressure come down on its own. Once pressure releases, remove peas and drain in a colander completely. 

Heat oil in a pan. Add  Dry red chillis & crackle mustard seeds, now add asafoetida, green chillies, curry leaves to it. When curry leaves starts spluttering add the boiled chickpeas to it. Adjust salt. Switch off the flame. Add lemon juice to it. Now garnish with some grated coconut. 
Your chickpeas sundal is ready to serve. Serve as a side dish with rice, pullav  or u can have it with parathas.

Wednesday, 19 March 2014

Dum Aloo

Dum alloo is one of the fav recipe of my hubby. He loves to have it with all different things.. It may b with Puri ,  paratha or nomal I decided to make  this on his bday. I also invited some of  our friends for the occassion & Prepared his fav pinapple cake, then for dinner puri, dum alloo, veg pullav, channa daal masala & mix veg. For dessert I prepared mango custard. One of my friend brought noodles cutlet & chenna poda (ricotta chese cake). All liked the food but above all dum allo was very demanding. Friends just loved it!!!  Just to mention that I made some changes to the recipe that day, like rather than boiling the potatoes I deep fried them & added curd & some spices to the dum alloo which made it super yummy.. so thought of sharing it in my blog before the procedure goes away from my mind :) so friends here is the recipe.


10-12 Small Potatoes cut into 2 pieces or u can cut them into 4 pieces if they are big
2 Medium Size Onions
1 tblsp Ginger garlic paste
2 medium size tomatoes (boil for 2 mins, peel & blend to make tomato puree)
1 tsp fennel seed powder
A pinch of hing/ asafoetida
4 Green Cardamoms
1″ Stick of Cinnamon
1-2 bay leafs
1 Teaspoon Cumin Seeds
1tsp nigella seeds
¼ th  cup curd (whipped)
1 Teaspoon of Turmeric power
1tsp red chilli powder
1tsp Kashmiri red chilli powder
1 Tablespoon Garam Masala 
2 Tablespoons of mustard Oil
Vegetable oil for deep frying the potatoes
Chopped Cilantro/Coriander leaves for Garnish
Salt to taste


Peel the potatoes and soak them water for 1-2 mins. 
Heat oil in a kadai & deep fry the potatoes till brown. You can also sallow fry  the potatoes if you are health cautious.  Set aside.
Heat mustard oil in a pan. Add cinnamon, bay leaves and cardamoms. When they start to sizzle add the Cumin seeds, hing. When the cumin seeds start crackling add nigella seeds & fennel seeds powder. Now add Onions and fry them till they are glazed and slightly brown. At this stage add Kashmiri red chilli powder ( to maintain a good colour in your curry). Don’t let them burn stir for 3-4 sec. & immediately add the ginger garlic paste to it. Add turmeric powder, red chilli powder & salt.  Sauté for 3-4 min till oil appears in masala now add tomato puree to masala & mix well. Sauté for another 2-3 min till masalas are done. Now add whipped curd to masala & stir continuously for 2-3 min. It’s the time to throw in the fried potatoes. Mix well with masala. Cover & cook for 5-7 mins till all the masala coats the potatoes and the potatoes are tender. If it will start sticking in bottom you can sprinkle some water.
Now throw in some garam masala & chopped coriander leaves. Mix well. Your dum allo is ready to serve now.
Serve hot with puri, hot phulka or paratha. 

Tuesday, 18 March 2014

Tutti Frutti Muffins


1 ½ cup All purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1tsp cinnamon powder
Pinch of nutmeg powder
1 stick of unsalted butter (room tempr.)
1 cup white sugar
2 large eggs
1 ½  tsp pineapple essence
½ cup milk
1 tsp orange zest 
2 tblsp finely chopped cherries
1/2 cup tutti frutti
2 tblsp broken cashews


Preheat the oven to 350 degrees F. Place the rack in the middle of the oven. Grease a muffin tin or line with paper liners and set aside.
Take bowl. Sieve flour, baking soda and baking powder, Baking soda and keep aside.. 
Whisk butter with sugar till light & fluffy. Add in beaten eggs and essence and give a quick whisk. 
 Fold in flour and baking powder, soda & orange zest, cinnamon powder, nutmeg powder. Add Milk & mix well. Do not over beat, just mix till well combined in low speed.

Add chopped cherries, tutti frutti,  broken cashews & reserve some for sprinkling on top. Do not beat it but just fold until combined and pour the batter among the muffin cups (about ½ to 2/3 full). Sprinkle the remaining cherries, tutti-frutti & cashews on the top.
 Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean & muffins becomes golden & springy to touch, bake for 20-25 minutes, Immediately remove muffins to a wire rack and cool for at least 5 minutes. Your muffins are now ready to eat..Serve immediately or U can Store in an airtight container at room temperature.

Wednesday, 19 February 2014

Chicken sandwich

Chicken sandwich a healthy & Totally rocking dish for a dinner..

It’s gr8 to be back & blogging again. Due to my little one now a days full busy.. full day I have to engage with her. Its hard to get time for blogging. Last week I started craving for a sandwich having chicken filled with cheese & the fresh green flavors. So thought of making it in my home. Believe me it was awesome. The husband loved it too. You can use crab or any fish such as tuna, salmon for the filling.. So friend here is the recipe..


1 packet potato hoagie rolls
1/2 cup cream cheese ( or you can use mayo, ranch)
2 tablespoons finely chopped celery
1 cup cut lettuce leaves
½ cup chopped onion
2 teaspoons olive oil
2 (6-ounce) skinless, boneless chicken breasts (cut in cubes)
1/4 teaspoon coarsely ground black pepper
Red chilli flakes/ Paprika 1tsp
Butter- 2tblsp for pan fry the rolls
Garlic salt – 1tsp
Salt as per the taste


 Heat oil in a non-stick skillet over medium-high heat. Sprinkle chicken with pepper & salt. Add chicken to pan. Cook 5 minutes on each side or until chicken is done. Remove from heat; let stand 5 minutes. 
Whisk together cheese, celery, onion, pan fried chicken, chilli flakes, pepper, garlic salt in a medium bowl. 

 Cut the rolls in half lengthwise. Spread butter on both sides of rolls. Warm large skillet over medium heat . Place the rolls in preheated skillet and toast until golden.
 Spread lettuce & cheese & chicken mixture over cut sides of rolls & serve hot. The taste will be doubled when you serve it with any hot soup.

Masala Prawns (chingudi Masala)


Prawns - 500 gms
Chopped large Onion- 2nos
Ginger-Garlic paste – 1 tblsp
2 medium size tomatoes- chopped
Salt for taste
Whole garam masalas (2 cardamom, 1” long cinnamon, 1 bay leaf)
Red chilly powder- 1tsp
Turmeric powder- ½ tsp
Mustard Oil- 2-3 tblsp ( U can use any vegetable oil but we odias like nonveg cooked in mustard oil)
Coconut milk- 2tblsp
Cumin-coriander powder- 1tsp
Garam masala- 1tsp

For marination:
Salt as per the taste
Haldi - ½ tsp


Marinate the Prawns with the above ingredients & keep it for 10-15 min.

Take a non- stick pan. Add 2tblsp of oil.  Pan fry the prawns for 5-7 mins till they cooked properly & light golden brown. Don’t overcook the prawns otherwise they will become hard. 

Heat oil in a pan. Add the whole garam masals & then chopped onions. 
Sauté for 1-2 min till they turns to brownish colour. In this stage add red chilli powder & turmeric powder , sauté for 2-3 sec & immediately add the ginger-garlic paste, don’t let the chiili powder burn. Saute for 2-3 min till raw smell goes away. 

Add chopped tomatoes. Mix well. Add cumin-coriander powder & salt. Sauté till the tomatoes becomes soft & masala is done. Now add ½ cup of water to the masala. Cover & let it boil for 2-3 mins.  Add coconut milk & mix well. Then add the fried prawns .Cook for another 1-2 min.  Add garam masala to it. Mix well & Garnish with coriander leaves.
Serve hot with Roti/naan/ plain rice.