Korean Egg Roll

November 10, 2022 Leave a comment

“Sunday ho ya Monday, Roz Khao andey ( संडे-हो-या-मंडे-रोज-खाओ-अंडे )” and when you get bored of the repeated preparation opt for a new one. I just love including eggs in my recipe as there is something so satisfying about when they are perfectly cooked. I came across the recipe recently and thought of trying my hand on it and luckily I nailed it in my first try. There are many different variations of omelet but believe me this will make you fall in love with it. A new spin to the traditional omelet is indeed a must try dish.

Ingredients

Egg : 4

Grated carrot : 2 tsp

Coriander leaves : 1 tsp

Thinly sliced green chili : 1

Salt as required

Oil or butter : 1 tsp

Step 1

Separate the yolk and egg white.

Step 2

Add the grated carrot, coriander leaves, green chilli and salt to the egg white and lightly whisk with the help of a fork. Add a tsp of water to the egg yolk along with a pinch of salt and mix it .

Step 3

Take a thick bottom pan and brush with butter or oil.

Step 4

Once hot, reduce the flame and pour a thin layer of egg white and spread evenly.

Step 5

Step 6

With the help of a spatula, lift the edge of the cooked egg and pour the remaining egg white and let it cook.

Step 7

‘Repeat the process with the remaining egg white.

Step 8

With the help of a spatula gently lift the cooked egg and pour a thin layer of yolk and spread evenly in the pan.

Step 9

Once done, roll it gently and add the remaining yolk. Gently press the spatula over it to give a nice square shape.

Step 10

Take it out on a chopper board.

Step 11

Slice them into roundels and enjoy it.

Tip

Use low heat

To make the roll thicker, increase the amount of eggs.

Mango Delight

May 23, 2022 Leave a comment

Eat it, drink it or gulp it down — mango can never disappoint you. Mango delight is a comforting, luscious, sweet and creamy drink that would definitely make your summer even more delightful. The glass full of mango shake topped with diced mangoes, dollop of ice cream and chopped dry fruits makes it a flavour full drink with divinity in each sip. Make your summer even more exciting with the indulgent and refreshing drink.

Ingredients

Mango : 1

Milk : 1 cup

Sugar : 1 tsp

Vanilla ice cream : 2 scoop

Dry fruits : 2 tsp

Step 1

Mix mango pulp, sugar and a tsp of ice cream in a blender.

Step 2

Add milk and blend it again with the mango mix.

Step 3

Add a tsp full of diced mango in the glass.

Step 4

Over it, pour the mango shake .

Step 5

Add a dollop of ice cream on the top.

Step 6

Sprinkle sliced dry fruits of your choice and serve it chilled.

Tip

Use the best quality of mangoes as they have more flavours and less fibre.

Chicken Sukka

September 5, 2021 Leave a comment

Chicken sukka is a Maharashtrian style dry chicken recipe that is a treat for spice loving people. In my growing up years the one and only recipe we knew about with coconut was the nariyal barfi. It was only after I moved to Mumbai that I realised that coconut was one of the key ingredients for the base of any gravy and now I enjoy exploring new recipes with this incredible ingredient. Coconut not only gives texture to a dish but also adds nutty flavour to it. Chicken sukka is cooked with aromatic spices along with coconut that gives it a distinct flavour. It is a semi dry dish that can be served both as a starter or even as a main course.

Ingredients

Chicken : 500 gms

Ginger garlic paste : 2 tsp

Onion : 2

Turmeric powder : 1 tsp

Oil : 2 tsp

Salt as per taste

For the wet masala

coconut : ½ cup

Red chilli : 6

Coriander seed : 2 tsp

Cumin seed : 2 tsp

Peppercorns : 6

Cinnamon : 1

Clove : 2

Green cardamom : 2

Black cardamom : 1

Sesame seeds : 1 tsp

Poppy seed : 1 tsp

Step 1

Dry roast all the above mentioned ingredients except the dry coconut . Once done, let it cool.

Step 2

In the same pan dry roast the grated coconut until it releases the aroma.

Step 3

Grind the coconut and roasted masala into a paste.

Step 4

Marinate the chicken with ginger garlic paste, turmeric powder, salt and a tsp of ground masala. Keep it aside for at Least half an hour.

Step 5

Heat oil in a wok and add the sliced onion. Fry until golden brown.

Step 6

Add the marinated chicken and cook on a high heat for 8 to 10 minutes stirring occasionally.

Step 7

Add a cup of water and let it come to a boil. Next, put the ground masala and give them all a good mix. Cover and let it cook on medium flame for about 20 minutes stirring occasionally.

Step 8

Once the chicken is tender and moisture evaporates and you get desired consistency, it is done.

Step 9

Garnish and enjoy the chicken sukka with any Indian bread of your choice.

Tip

Dry coconut gives an authentic flavour to the chicken sukka

Malai prawn (Prawn in creamy sauce)

May 5, 2019November 8, 2025 Leave a comment

It is a no fuss recipe and indeed a perfect flavor bomb for your taste bud. Malai prawn is a flavorful prawn dish and indeed a treat for sea food lovers. It gets its distinct taste from the thick coconut milk that gives it sweet and creamy flavor and also adds richness to its gravy. Pair it up with plain rice to enjoy the creamy coconut milk malai prawn curry.

Ingredients:

Prawn : 1 kg

Onion : 3

Tomatoes : 2 grated

Garlic paste : 1 tsp

Red chilli powder : 1 tsp

Turmeric powder : 1 tsp

Pepper corn : 10 to 12

Black cardamom : 1

Green cardamom : 2

Cinnamon : 2 small

Oil : 3 tsp

Salt : as per taste

Coconut milk: 150 ml

For the marination

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Lemon juice : 1 tsp

Turmeric powder : 1 tsp

Red chilli powder : 1 tsp

Salt : 1/2 tsp

Step 1

Marinate the prawns with ginger and garlic paste, turmeric powder,red chilli powder, salt and lemon juice. Keep it aside and let it marinate for at least half an hour.

Step 2Heat oil in the pan and add the whole garam masala. Let it crackle and then add the diced onion. Fry it until golden brown.

Step 3Add the grated tomato, garlic paste,turmeric powder, red chilli powder and salt and mix them all together.

Step 4Saute it until the oil leaves the side.

Step 5Put the marinated prawns and let it Cook along with the masala for about five minutes.

Step 6Once done add the thick coconut milk along with slit green chillies and bring it to boil.

Step 7Serve it on a bed of rice and enjoy the flavor of malai prawn.

Tip

Do not overcook prawns as it will turn chewy and rubbery.

Keema Kulcha ( Mutton Mince Stuffed Flat Bread)

November 3, 2018November 4, 2018 Nandini Bhushan3 Comments

Kulcha is a type of leavened flavoured flat bread that originated in the Indian subcontinent. Keema kulcha is a mutton mince stuffed flat bread and indeed an ultimate comfort food for all the meat lovers. It is truly a perfect menu for those lazy days when one is not in a mood to go for an elaborate lay out. Keema kulcha is loaded with flavoursome minced meat and is served both as a breakfast or main meal dish along with yoghurt and salad.Traditionally kulcha is cooked in tandoor but since it is a home style cooking, I have made it on pan as well as air fryer for my blog readers. Enjoy my take on the Keema kulcha straight from the pan.

Ingredients: For the stuffing

Mutton Keema: ½ kg
Onion: 1 diced
Ginger paste: 1tsp
Garlic paste :1 Tsp
Pepper powder: 1 Tsp
Cummin powder: 1tsp
Coriander powder: 1 Tsp
Turmeric powder: ½ Tsp
Red chilli powder: 1tsp
Garam masala powder: 1 Tsp
Oil: 3 Tsp

Ingredients: For the dough

Maida: ½ kg
Milk: 2 tsp
Curd: 2 tsp
Baking powder: 1 Tsp
Oil: 2 tsp
Salt: as per taste
Water: as required

Ingredients: For garnish

Chopped corriander leaves
Butter

Step 1:

Sieve the flour along with baking powder. Add salt, milk,curd, oil along with water to knead a soft dough. Cover it with a damp cloth and keep it aside for atleast half an hour.

Step 2 :

Heat oil in a kadahi. Add onion and fry it till it turns golden brown. Next add the masala and saute it till they all come together. Sprinkle few drops of water in order to prevent them from burning.

Step 3:

Add the Keema and cook them all together.

Step 4:

Once done transfer the Keema into another bowl and sprinkle the lemon juice along with the coriander leaves over the top.

Step 5:

Divide the dough into small portion and stuff it with the Keema filling. Now gently roll out these stuffed balls .

Step 6:

Transfer the kulcha into a pre heated air fryer and let it cook for 5 to 7 minutes or until the kulcha turns golden brown. Brush it with butter and serve it hot.

Step 7: