Thursday, April 26, 2012



  1. Beef (minced)- 200 gms
  2. Potato-1 Large
  3. Onion(chopped finely)- 1 Large 
  4. Green chilies(chopped finely)-1 to 2 nos( or to taste)
  5. Ginger (chopped finely)- 1" piece
  6. Garlic (chopped finely)- 3 cloves
  7. Garam Masala- 1/2 tsp
  8. Red chili powder-1/4 tsp
  9. Turmeric powder-1/4 tsp + 1/4 tsp 
  10. Pepper powder-1 tsp( according to taste)
  11. Eggs- 1 
  12. Bread crumbs- as required.
  13. Salt to taste
  14. Oil
  15. Water


  • Cook potato until soft,mash it and keep aside.
  • Cook minced beef with 1/4 tsp turmeric powder ,salt to taste and sufficient quantity of water.If any liquid remains,cook over low heat until it is dry.
  • Heat oil in a pan ,add onion,green chilies,ginger and garlic.Saute until onion turns golden brown.
  • Reduce the flame to low,add garam masala,red chili powder,1/4 tsp turmeric powder and pepper powder.Saute for almost a minute.
  • Now  add cooked beef ,mix well and saute for 3 to 4 minutes.Adjust salt to taste.
  • Add mashed potato and mix well.Let it cool slightly.
  • Divide this into small balls and flatten it lightly with your fingers.
  • Lightly beat the egg in a bowl.
  • Dip the cutlets in the beaten egg and roll it in the bread crumbs.(You store these cutlets in the freezer for almost a month,if desired)
  • Deep fry and serve with tomato ketchup.
  • ENJOY!!!

Friday, April 20, 2012



  1. Hard boiled eggs- 2 nos
  2. Onion(sliced finely)-2 large or 3 medium nos
  3. Ginger (chopped)-1 tsp
  4. Garlic (chopped)- 1tsp
  5. Curry leaves-1 sprig
  6. Coconut milk-1/2 cup
  7. Water-1/4 to 1/2 cup( as required)
  8. Vinegar- 1/4 tsp(optional)
  9. Oil
  10. Salt - to taste
For masala
  1. Kashmiri chili powder- 3/4   to 1 1/2  tsp( or according to taste)
  2. Coriander powder-1 1/2tsp
  3. Turmeric powder- 1/2 tsp
  4. Garam masala-1/2 tsp
  • Combine the ingredients for masala with sufficient quantity of water to form a smooth paste.Keep aside.
  • Heat oil in a pan,add onion,ginger,garlic and curry leaves.saute it till onion turns golden brown over a medium flame for about 15 to 20 minutes ,stirring in between.(make sure onion is caramelized, you can add salt while frying the onion to speed up the process.)
  • Reduce the flame to low and add the masala paste,saute for a minute or two.( Update:if you want onion to be really soft in the curry (and just melt in your mouth!!) ,add 1/4 cup or a bit more of water after sauteing the masala and cook covered over medium low flame for about 12 to 15 minutes )
  • Now add coconut milk , required amount of water and vinegar.Mix well and bring to just under a boil over medium flame.Adjust salt level at this point.
  • Now add the sliced eggs,cover the eggs with the gravy,cover and cook for 2 to 3 minutes.
  • Garnish with chopped coriander leaves ,if desired.
  • Serve with appam.
NOTE: For best results use homemade garam masala
             Few of the readers have said that the curry is a bit spicy,if you prefer less spicy egg curry ,then reduce the quantity of Kashmiri chili powder to 3/4 tsp.

Monday, April 16, 2012


Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Jyothi of Pages.I chose to make these delicious baked onion rings her blog. You can find the original  recipe here.


  1. Onion-  1 large( sliced into rings)
  2. Bread crumbs - as required.
  3. Oil- 1 tsp
  4. Mixed Italian Spices- 1/4 tsp

For the batter

  1. All purpose flour-3 tbsp
  2. Corn flour- 1 tsp
  3. Apple cedar vinegar- 1/4 tsp
  4. Water- app 1/4 cup
  5. Salt - to taste
  6. Pepper powder- to taste


  • Preheat oven to 200 deg C.Line the baking tray with parchment paper .
  • In a bowl ,combine all the ingredients for the batter  and keep aside.Whisk well until it is smooth.
  • In another bowl,mix breadcrumbs,oil and Italian spices together.
  • Dip onion rings in the batter and coat it with breadcrumbs and arrange it on the prepared baking tray.
  • Bake for about 15 minutes,turning sides once in between.
  • Serve with tomato ketchup.


Sunday, April 1, 2012


Recipe source:My Kitchen treasures
You can find the original recipe here


Chicken (cubed)-300 gms

For Marination
  1. Coriander powder-1 tsp
  2. Tandoori masala Powder-1 tsp
  3. Kashmiri chilli powder-1 tsp (or to taste)
  4. Coriander leaves(chopped)-1 tbsp
  5. Yogurt-1 1/2 tbsp
  6. Salt to taste
  7. Butter/Ghee- 2 tsp
For the sauce
  1. Onion( sliced)-2 large 
  2. Ginger (chopped)-1" piece
  3. Garlic (chopped)-2 cloves
  4. Tomato (sliced)- 1 medium
  5. Cashew nuts- 5 to 6 nos
  6. Turmeric powder-1/2 tsp
  7. Coriander powder-1 tsp
  8. Kashmiri chili powder-1 1/2 to 2 tsp( or use 1tsp paprika and 1/2 tsp chili powder)
  9. Tandoori masala powder-1/2 tsp
  10. Cardamom powder-1/4 tsp
  11. Water- as required
  12. Fresh cream-1/2 cup
  13. Garam masala powder- 1/2  to 3/4 tsp
  14. Nutmeg powder-1 pinch
  15. Fennel  seeds (powdered)-1/2 tsp
  16. Coriander leaves ( chopped)- 2 tbsp(optional)
  17. Butter/Ghee
  18. Salt to taste
  19. Dried Fenugreek leaves( Kasuri methi)- 1 large pinch (optional)


  • Combine the chicken pieces with  all the ingredients  for marination and refrigerate for about an hour.
  • Preheat oven to 180 deg C.Arrange the chicken pieces onto a baking tray and bake for about 20 minutes ,turning sides once in between.Keep aside.
  • To prepare the sauce,heat  butter in a pan and saute the onion until golden brown.Add chopped ginger and garlic.Fry for a minute and keep aside to cool slightly.
  • In a blender combine this onion along with tomato,cashew nuts,turmeric powder,coriander powder,kashmiri chili powder,tandoori masala powder and cardamom powder.Blend until smooth.
  • Heat butter in a heavy bottomed pan and add the ground masala paste and salt to taste.Cook until oil separates.
  • Add required amount of water( appr 1 cup) and bring it to a boil.
  • Reduce the flame to low and add cream and mix well.
  • Now add baked chicken pieces,garam masala ,nutmeg powder,fennel powder ( add dried fenugreek leaves if using at this point)and mix well.Cover and cook  for few minutes.
  • Switch off the stove add 1 tsp butter (optional ) and garnish with coriander leaves.
Serve with naan or cumin rice.ENJOY!!