Monday, January 8, 2018

Chilli Chicken

Today’s recipe is about Indo-Chinese dish which is Chilli chicken. It is served as a starter in many restaurants across the world. It is mainly accomplished with mint chutney.

For marination:


·         Boneless chicken-500 grams
·         Black Pepper-1/2tsp
·         Ginger garlic paste-1tsp
·         Corn flour-1/2cup
·         All-purpose flour-3/4 cup
·         Baking Powder-1/2tsp
·         Salt-as per taste
·         Oil-1tbsp
·         Dark soya sauce-1tbsp
·         Vinger-1/2tbsp
·         Egg-1no
·         Ajinomoto-1/2tsp

For making Sauce:


·         Garlic Cloves-5nos
·         Ginger 1 inch
·         Onion- 1diced
·         Bell Peppers(yellow, green, red)
·         Soya sauce-1tbs
·         Vinger-1tbsp
·         Red chili sauce (here I used Maggie chili sauce)
·         Black pepper powder-1/2tsp
·         Corn flour-1tsp
·         Salt as per taste
·         Oil for deep frying


1) Clean and wash the chicken and keep aside to drain the water.

2) Marinate the Chicken, by adding all the above ingredients under marination and leave it for 15 minutes.

3) Fry the Chicken Pieces in Oil at medium flame until they are cooked, keep these chicken pieces aside.

4) Heat a pan with oil, add Ginger & Garlic followed by Onions, Bell Peppers,  and saute it on a High flame.

5) Mix Corn Flour with 1/4 Cup of Water and keep it aside

6) Reduce the flame to Low, and then add Soy Sauce, Vinegar, Red Chilli Sauce, Salt, Ajinomoto, and Pepper powder, saute` at a low flame.Then add the mixed cornflour mixture to thicken the sauce.

7) Finally, add the fried chicken pieces and toss all together and Serve Chilli Chicken Hot, Enjoy.

Monday, January 1, 2018

Best Vanilla Cupcake with chocolate butter frosting

I'm reawakening my blogging passion after a long break, I am hoping you all will support me as before. Wish you all a very happy new year 2018! I’m starting this new year with the best vanilla cupcake

Makes 12 cupcakes

Bake at 150°c for 18-20 mins

For cupcakes:


·         Self-raising Flour-125grams
·         Caster sugar-125 grams
·         Unsalted butter-125 grams (at room temperature)
·         Eggs-2
·         Vanilla essence-1tbsp
·         Milk-11/2 tbsp
·         Bicarbonate soda-1/4tsp


1. In the bowl of a stand mixer, fitted with a paddle attachment, add self-raising flour, caster sugar, bicarbonate soda, unsalted soft butter and two large eggs. (you can do this using electric hand mixer also)

2. Start mixing on low speed, until all the ingredients combine together. Then increase the speed from medium to high speed for a minute.

3. Mix vanilla essence along with milk in a cup and pour it into the batter and mix on low speed and finally give the last mix on high speed.

4. Divide the mixture evenly into the prepared cases and bake at 150°c for 18 to 20 minutes until golden brown and risen. Cool them on a wire rack before decorating.

Chocolate butter icing:


·         Unsalted butter – ¼ cup
·         Cocoa powder - ½ cup
·         Icing sugar - 1 cup
·         Milk - 1/3 cup
·         Vanilla essence - 1 tsp


1. Melt butter in the microwave or using double boiler method.

2. Then sift cocoa powder into the butter and mix well, add sifted icing sugar and milk alternately and beat to combine.

3. Add vanilla essence and beat until it is creamy and smooth.

4. Then fill the frosting into a piping bag, using a big star nozzle and pipe it on the cupcake and enjoy!

Monday, May 18, 2015

Mint Rice/Pudina Rice

Hi everyone, it has been a long time I posted recipes on my blog.Due to some personal work, i would not post recipes.Today I came with simple and delicious rice that is mint rice/pudina rice.It is very easy to prepare and when you cook this rice, the whole house will be filled with mint aroma.Here goes the recipe


·         Basmati rice-1cup
·         Onions-2nos
·         Greenchillies-7nos        
·         Grated coconut-2tbsp
·         Tamarind-small lemon sized
·         Salt as per taste
·         Oil-2 to 3tbsp

For Seasoning :
·         Mustard seeds-1/2tsp
·         Black gram dal-1tsp
·         Bengal gram dal-1tsp
·         Broken cashew nuts-1tbsp
·         Curry leaves few

1.Cook rice till each grain is separate.Spread the rice over a broad plate to cool.

2.Heat a tsp.of oil and fry green chilies and mint leaves till the leaves shrink.Grind it along with coconut, tamarind, and salt.

3.Heat rest of the oil, fry the seasonings and then with finely cut onions till it becomes crisp.Add ground masala paste and fry few minutes till good smell comes from it.

4.Reduce the flame and add cooked rice.Mix gently till rice becomes hot and then serve with papad.