Wednesday, 18 February 2015

Deep Fried poached eggs|How to m ake deep fried poached eggs

These deep fried poached eggs with moist yolk inside can make anybodys mouth drool!

Its  a healthy breakfast for entire family and its great taste makes it a favourite amongst kids too.Fuss free as I always say....

I have poached eggs for a bit longer duration as I wanted moist but firm yolks.Eggs can be poached for a bit shorter duration so as to get runny yolk.

The cooking time is so less that all of you busy and not so busy people will love to try this dish.Here goes the recipe!

Preparation time:20 minutes
Cooking time:15 minutes


  1. 4 regular sized eggs(for poaching)
  2. 1 bowl of water(bowl with a flat base)
  3. 1 tsp salt to be added in bowl of water
  4. 1 small bowl of cold water
  5. 2 regular sized eggs (beaten)
  6. 1 cup all purpose flour
  7. Salt as per taste
  8. Black pepper as per taste
  9. 1 cup bread crumbs(bread grinded in mixer)
  10. Vegetable oil for deep frying
  11. Chopped coriander leaves for garnish

  1. Place the bowl with water on high heat.Add salt to it.
  2. Crack one egg at a time and keep it ready in a small round bowl.
  3. As soon as water reaches boil,Turn off the heat.Slowly pour the egg into this bowl .Cover the bowl and let it stand for 5 to 8 minutes(depending upon how much firm eggs you want).
  4. After 5 minutes.with a perforated spatula ,carefully lift the egg out of water and into a bowl of cold water(so as to stop cooking process).
  5. Remove from cold water with spatula  and place the egg on neat kitchen towel so that all water is soaked.Repeat this procedure for remaining three eggs also.
  6. Take 3 shallow bowls .Add flour,salt and black pepper in first bowl.Add beaten eggs in second and bread crumbs in third bowl.
  7. Take 1 poached egg at a time.Dust it with flour mix.Then dip it in bowl of beaten eggs followed by bread crumbs.Egg should be coated well with bread crumbs.Repeat this for all eggs.
  8. Take a thick bottomed pan.Add vegetable oil to it for deep frying.Once the oil is hot and ready for frying,place the coated eggs(one at a time) in oil.Remove the egg once it is golden brown.Place it on paper towel so that all oil is soaked.Repeat this for remaining three eggs.
  9. Garnish these deep fried poached eggs with coriander leaves and serve hot with toast or on it own.

Sunday, 15 February 2015

Cupcake idlis|How to make Cupcake idlis

Cupcake Idlis are idlis with a difference!!!

These are conventional idlis presented in the most unconventional way....
I got this recipe from a food magazine.I have been making these idlis since 2013.I have also made some changes in the original recipe as per my experience.For example initially I used to grease tart moulds a nd pour the batter in it.But now I place silicon moulds inside tart moulds.This method gives much neater Idli cupcakes.
All said and done this recipe is loved by kids and adults alike.

Preparation time:10 minutes
Cooking time:15 minutes


  1. 2 cups idli batter(1 tbsp vegetable oil and 1 tsp salt added to it)
  2. Coconut coriander chutney/dip
  3. 1 cup milk cream/hung curd(I have used cream)
  4. Chilli flakes for garnish
For coconut coriander chutney/dip:
  1. 3/4 cup grated coconut
  2. 1/4 cup coriander leaves
  3. 1 green chilli
  4. salt as per taste
  5. water(as little as possible)

  1. Take an idli steamer with water.Keep only two tiers of idli mould in it.Dont place the upper two tiers.
  2. Take a tart mould.Place a silicon cupcake mould in it.Pour idli batter in it.
  3. Now place the tart moulds in the idli steamer and cover it.Let this cook for 10 to 15 minutes on high /medium heat.
  4. Preapare the coriander coconut chutney by grinding all ingredients together in a mixer.
  5. Now strain this chutney in a muslin cloth so as to remove all water from it.
  6. Add cream to this chutney and mix well.Add the mix in a piping bag.Pipe the chutney over idli or simple place the chutney on idli with spoon.
  7. Garnish with chilli flakes.Serve hot as starter or cold in kids tiffin box.Happy cooking!!!

Thursday, 12 February 2015

Laccha paratha|Lacchedar paratha|How to make Laccha paratha

Laccha Paratha is  a popular paratha from North India,made from whole wheat flour.Its South Indian counterpart is made of all purpose flour and yeast.

The tougher it seems....the easier it is to prepare.Fast, fuss free.. as usual!!!!

Preparation time:15 minutes
Cooking time:15 minutes
Serves:2 to 3


  1. 2 cups of whole wheat flour
  2. 2 tsp vegetable oil
  3. 1 tsp salt
  4. Water  as required for kneading
  5. Vegetable oil for roasting


  1. Take a bowl.Add wheat flour,salt and oil in it.Add water in parts and start kneading.
  2. Knead till you get a smooth dough.Cover the dough and keep aside for 20 minutes.
  3. Take a medium size ball.Dust some flour on rolling board.Start rolling the ball till you get a circle of approx 8" diameter.
  4. Apply oil and flour on this paratha,start folding and pleating the paratha.
  5. Roll the pleated edges tightly and join the edges to get a ball.
  6. Lightly dust this ball with flour and roll it again till you get a paratha of 5 " to 6" diameter.
  7. Heat a skillet on low heat.Place the paratha on skillet.
  8. Flip the paratha after 1 minute.Apply oil on this  side .Now cook  again  for 1 minute.
  9. Flip 2 to 3 times till you get a lightly browned ,cooked parathas.
  10. Serve hot with any vegetable curry.

Palak Paneer|How to make palak paneer

Palak Pnaeer is a popular North Indian curry made of blanched spinach and paneer /cottage cheese.

This combination of spinach and cottage cheese is highly nutritious.It is recommended for kids especially.Usually kids dont like spinach including my four year old.This dish allows me to play hide and seek by hiding paneer cubes in palak gravy.This recipe is quite fuss free and hence a great choice for all working moms.Nutrition and taste both together.

Preparation time:20 minutes
Cooking time:15 minutes


  1. 10 cups of chopped spinach leaves
  2. 2 cups water(for blanching spinach)
  3. 1/2 tsp salt(to be added in water with spinach)
  4. 1 bowl of cold water
  5. 2 garlic cloves(paste)
  6. 1/2"ginger(paste)
  7. 1 big onion(paste)
  8. 2 big tomatoes(pureed)
  9. 1/2 tsp cumin seeds
  10. 1/4 tsp turmeric powder
  11. 1/2 tsp red chilli powder
  12. 1 tsp coriander powder
  13. 1/2 tsp garam masala
  14. 250 gm cottage cheese(paneer) cut into cubes
  15. 1 cup water
  16. 2 tbsp cream(amul cream)
  17. 2 tbsp Vegetable oil
  18. Salt as per taste
  1. Add spinach leaves and salt to boiling water(in a pan).Cover the pan with lid and let it cook on medium heat.After 5 minutes,drain water and immediately add spinach to a bowl of cold water so as to stop cooking process. This method helps in preserving green colour of spinach.Let it rest for 2 minutes.
  2. Drain cold water.Add spinach to mixer and grind it to make smooth puree.Usually water is not needed in the mixer.
  3. Take a thick bottomed pan.Add oil to it.Add cumin seeds and let them splutter.
  4. Add onion paste and saute it brown.Now add ginger garlic paste .Saute them till raw smell of garlic goes away.
  5. Add tomato puree,turmeric powder,red chilli powder,coriander powder and water to the pan.Stir well.
  6. Once this is done,add palak puree and let it simmer for 6 to 7 minutes on high heat.
  7. Add garam masala followed by salt.
  8. Stir again and add paneer cubes to the mix.Let it simmer for 2 tpo 4 minutes.
  9. Lastly add cream,stir gently and take it off heat.Serve hot with Indian flatbreads .

Monday, 9 February 2015

Basic fondant cake

I am a home baker.I love making both sponge cakes and  fondant cakes. This basic fondant cake is being put on my blog because it was demanded by some foodies. Enjoy my basic fondant cake !!!!All working women and teenagers,this cake is not 100% fuss free but it is a hit in parties and super try it for sure.))))))

Preparation time:no specific preparation time as it all depends on things available with you and your skills of fondant moulding.

You will need:

  1. One medium size rolling pin
  2. Brush(for dusting off cornflour)
  3. Small brush(for applying fondant glue)
  4. Home made fondant glue(a small ball of fondant in warm water,let it melt and mix and cool down)
  5. Pizza cutter
  6. Fondant of colour of your choice(store bought)
  7. One blunt knife
  8. One sharp knife
  1. Cake (in this case I have taken two 10" eggless vanilla sponge cakes)  
  2. Icing(i have taken buttercream icing)
  3. Cornflour(for dusting)
  4. 1 tsp butter

  1. Take both the cakes and prepare them by removing a small part of  the upper dome of cake.You will get a flat surface.
  2. Start applying icing on one cake with the help of blunt knife.You can put as much icing as you want.
  3. After the first cake is covered with icing,place the second cake on it .Cover this cake with icing too.
  4. Now add icing on all exposed surfaces of cakes.Make the icing as smooth as possible as you dont want an uneven fondant surface.
  5. Now chill the cake for half an hour in fridge.
  6. Start kneading the fondant by applying little butter on your hands.If your fondant has hardened then put it in a bowl in a microwave for 10 to 30 sec.Keep an eye on fondant otherwise it might burn in microwave.
  7. Fondant should be well kneaded before rolling.
  8. Spread cornflour on your kitchen platform and start rolling the fondant with rolling pin.
  9. Fondant should be around double the diameter as compared to your cake and should be around 15"thick after rolling.Brush off all the cornflour from fondant before placing it on cake.
  10. Either lift the entire fondant or roll the fondant on rolling pin and place it over the cake.
  11. You need to smooth out the top of cake .Donot press very hard.Fondant should not be uneven in any area.If you see folds repeat step8.
  12. Once all sides are covered with fondant smoothly,remove the excess from bottom edge  of cake with pizza cutter.
  13. Cake is ready for decoration.It is all up to you.I created this cake for my hubby as valentines day is approaching.So I kept it simple with stars and cake sprinkles.
  14. Cookie cutters work awesome for fondant!They come in all shapes and sizes.So buy some nice metal cookie cutters and stick the decorations on cake with homemade fondant glue.Have fun decorating your own cake.

Cake recipe:
Buttercream icing recipe:

Sunday, 8 February 2015

Baked Kaccha kela kabab| Baked Raw Banana Cutlet|How to make kaccha kela kabab

Vegetable kababs or cutlets make great starters and Kaccha kela kabab is no exception.

Yes...this one is baked so guilt free to a large extent.It is really easy to make.So all those multitasking ladies.........this one exotic starter is for  you.You can win acclodes for this dish without spending hours in kitchen.

Donot be disheartened by the long list of ingredients,it is a simple dish and totally fuss free.

Preparation time:20 minutes.
Cooking time:25 to 30 minutes
Serves:6(12 pieces)

  1. 6 raw bananas of medium size
  2. 2 medium size potatoes(boiled,peeled and mashed))
  3. 1 medium size onion(chopped)
  4. 1 " ginger(chopped)
  5. 2 cloves of garlic(chopped)
  6. 2 green chillies(chopped)
  7. 1 tsp red chilli powder
  8. 1 tsp coriander powder
  9. Salt as per taste
  10. 2 tbsp gram flour
  11. Dry mango powder as per taste
  12. 2 to 3 bread slices(grinded and made into bread crumbs)
  13. Vegetable oil for applying on hands and on skillet

  1. Boil bananas in a pan(with their peel on)  till they are cooked and can be mashed.
  2. Take a bowl. Add mashed bananas,potatoes,onion,ginger,garlic,salt,dry mango powder,red chilli powder,coriander powder,green chillies and gram flour in it.Mix all this well to get a firm yet soft dough.
  3. Applying oil in your hands,shape the mixture into kababs /cutlets.Coat the kababs with bread crumbs.
  4. Preheat oven to 230 degree celsius.Brush oil on microwave safe non stick flat dish or microwave safe skillet.Place kababs on this dish and place the dish on medium rack in oven for 25 minutes.
  5. Flip  the kababs after every 8 to 10 minutes for uniform baking.
  6. Take out the kababs after 25 minutes and serve them hot with coriander chutney and salad.


Sunday, 1 February 2015

Eggless Vanilla Sponge Cake|How to make basic eggless sponge cake

My blog is going to be three month old on 9th feb 2015.So I thought of some early celebration by making something sweet.
What better than a classic Vanilla Sponge Cake. Ohhh yes....this is eggless, quick to make and as always fuss free.

This Cake is often used as base for pasteries. Just stick to the recipe and you will get a soft airy sponge cake. The amount of sugar mentioned in recipe is as per pastry base, if this cake is to be eaten on its own then sugar can be increased.

Preparation Time: 10 minutes
Cooking Time (baking ) : 35 minutes


  1. 1 1/2 cup all purpose flour
  2. 1 cup curd (beaten)
  3. 2 tsp baking powder
  4. 1 tsp baking soda
  5. 4 tbsp melted butter
  6. 10 tbsp milk or till you get dropping consistency of batter
  7. 1/2 cup castor sugar
  8. 1 tsp Vanilla essence
  9. plain all purpose flour for dusting
  10. melted butter for greasing
  1. Take a bowl and add curd, baking powder and baking soda in it. Mix them and let the mix stand for 5 to 8 minutes undisturbed . This mix will swell and show bubbles.
  2. Take  another  bowl and sieve flour in it.Keep aside.
  3. Add butter, castor sugar , vanilla essence and milk in third bowl.
  4. Add curd mix to this bowl .Now add  seived flour to this mix . Start mixing. Donot whisk. Just fold the mixture gently. We dont want to loose air bubbles. The ready batter should be of dropping consistency.
  5. Take a 7"cake tin. Grease it with butter and sift flour over it. Pour the batter in this tin.
  6. Place the tin in a preheated oven(180 degree celsius) for 35 minutes.
  7. Cake is ready when a toothpick is poked and it comes out clean. Also the cake leaves the sides of tin.
  8. Remove the tin from oven and let it cool on a wire rack.
  9. Once it cools, invert the tin and give it a sharp tap. Cake comes out easily. Serve as it is or with chocolate syrup. Enjoy!

Check out following recipes too: