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Thalassery Mutton Dum Biryani!

Hello, my lovelies!!!! I am baaaaaack!!!! Ok, I do need to apologize for the extremely long hiatus...and no, I am not going to make any exc...

Wednesday, December 3, 2014

Bohemian Cake!

Tis the season to be jolly, Fa la la la la la...!!! So goes the words to one of my favorite Christmas carols! Happy Advent Season!! May baby Jesus enter all your homes and shower them with His choicest blessings!! There is something about Christmas that turns even a grouch into someone you want to hug all day...he he ! But then again, you do have the occasional Mr.Scrooge who pops up, in which case, you have to make this scrumptious Bohemian Cake!

I was just lazy yesterday...but then again, when am I not..:P So what do I do? I had actually taken the day off (to be polite, I actually bunked work, lol!). Leafing through the pages of a magazine, I happened to chance upon recipes for the festive season, and seeing that I had all the ingredients at home, decided to go ahead and make this.

Don't be alarmed by the name, trust me it's just a fancy name for a very simple yet extraordinarily delicious cake. And the best part is, you can have this even in the evenings with a nice cup of tea...or coffee for that matter! The cake is drenched in a butter sauce which is purely optional, but I did make it, and trust me, it makes it taste even better!

So how about we go ahead and find out how to make this, shall we :)


  • Unsalted butter 200gms (room temperature)
  • Granulated white sugar- 1 cup (depending on how sweet you want, but 1 cup is a minimum)
  • All purpose flour- 1 1/2 cups
  • Baking powder- 1 1/4 teaspoons (not heaped, else you get a soapy taste)
  • Milk- 1 cup (I used low fat)
  • Eggs- 2 (room temperature)
  • Vanilla essence- 1 teaspoon
  • Salt- A pinch
  • Nuts (optional- handful, for garnish)
  • Bowls- 2
  • Cherries, strawberries, sprinkles- Garnish (optional- You can use any fruit for garnish, in fact, you can even use cream)
For the sauce
  • Butter- 2 heaped tablespoons (room temperature)
  • Sugar- 5 tablespoons
  • Water- 1/4 cup
  • Preheat the oven to 180 degrees Celsius.
  • Mix together the flour, baking powder, sugar and salt in a bowl and set it aside. Mix the ingredients thoroughly to ensure that they are spread out evenly.
  • In a separate bowl, beat the eggs, butter, milk and vanilla essence till you get a creamy mixture. 
  • Blend in the dry mixture, one spoonful at a time, using the cake mixer, till you get a creamy mixture.
  • Scrape the sides of the bowl and blend in one last time with the cake mixer. Ensure that there are no lumps.
  • To prepare the cake tin, spray some olive oil on the bottom and sides of the cake tin. In case you do not have a cooking oil spray, you can use butter to grease the bottom and sides of the cake tin.
  • Pour in the cake mixture and tap it gently against your kitchen table to ensure there are no air bubbles within the mixture.
  • Bake this in the oven for 30-40 minutes or till a toothpick inserted through the center comes out clean without any crumbs or liquid mixture. My oven took 40 minutes.
  • 10 minutes prior to taking the cake out of the oven, prepare the sauce. Melt butter, sugar and water on the stove at a low flame. 
  • Once the cake is ready, turn it over on to a plate and pour the liquid over the cake to soak it completely.
  • I had a can of tinned cherries and a bottle of sprinkles which is what I garnished the cake with, together with a handful of nuts. You can garnish it with any fruits of your choice.
And tada, Bohemian cake is ready!!

Be glued to this space for more yummy Christmas recipes! Take care and Happy December you all!!

Tuesday, October 14, 2014

My first ever interview!!

This is truly incredible u first ever interview was published!! Yipee!!!! Do check out the link Smart Indian Women for details!! Thank you all for all the wonderful support and encouragement I have received. Please do continue supporting me in this venture of mine! And I promise to deliver more tasty treats!!

Monday, October 13, 2014

Potato Murukku~Potato Crunchy Twisters!

I know it has been a while since I blogged, and I have no excuses for yet...except that I have been super lazy :) And yes, I have been pretty busy as well with work, so do excuse me if I felt the need to just crawl into bed and not think of anything else except relax these past couple of days.

And then I realised, the festival of lights is coming up.....Happy Deepawali in advance peeps!! The festival of lights and great clothes and awesome jewelry...not to mention, all that fantastic food! One of the most traditional snacks served during Deepawali is the murukku...Now, just for the benfit of my non Indian friends, I took the liberty of looking up what this meant, and it means "Crispy Twisters". See, the things I do for u!!

Murukku is normally made from rice flower and urad dal, but as always, I had to come up with something different from the usual, and that's when I stumbled upon this fantastic recipe from Sharmi's Passions which totally made my day, so a big shout out to Sharmi!! The only thing you need is the "idiyappam achu". But do not worry if you do not have this, I realized that if you have a piping bag that you use to put icing on cakes, you can still make this, so there, it's that simple!

So obviously, the main ingredient in this is potato, but you will not believe how incredibly easy this is, because there's only a few ingredients and the only thing that can seem a bit tricky is to get the concentric circles, but then again, clumsy that I am, I just made them into pretty much any shape that I could manage! So shall we find out how to do this :)


  • Rice flour- 1 cup
  • Potato- 1 medium sized
  • Jeera (Cumin Seeds)- 1 tablespoon
  • Pepper powder- 1 teaspoon (depending on the spice level required)
  • Red chilly powder (1/2 teaspoon- optional)
  • Asafoetida (Hing)- A pinch
  • Salt to taste
  • Boiling water- Approx a cup or as required
  • Oil for deep frying. Coconut oil is preferred, any type of refined oil will do.
  • Boil the potato with the skin using a pressure cooker up to 5 whistles till it gets properly soft and mashable. If using the stove, boil the potato for about 30-40 minutes.
  • Once it cools down, cut the potato into smaller pieces and grind it using a grinder till it takes on the consistency of wet dough.
  • In a bowl, mix the dough, with rice flour, chilly powder, jeera, hing, salt and pepper. Add boiling water as required till the dough reaches the right consistency.
  • Split the dough and add this bit by bit to the "idiyappam achu" or the "icing bag" and squeeze out the dough into a shape of your choice. Concentric circles are what is preferred, but to each his own :)
  • Drop this into the hot oil and fry for about a minute till the murukku gets a golden brown color and the right crunchiness.
And voila, yummy murukku is ready!!

Watch this space for more Diwali recipes! May the season of light bring joy, happiness and prosperity to all of you! God bless you all!! Till next time, adios my friends!!

Monday, September 8, 2014

Chicken Lollipop!

What's not to like about this dish...chicken and lollipop...what could possibly go wrong :) Jokes apart, this is something I have always wanted to try out, but never get around to doing due to some reason or the know how it is, and considering how lazy I am, it did end up in the back burner for a while..until now.

So, when A finally requested this as the starter for his birthday menu, I jumped at the opportunity...well, literally anyway :D You actually get fresh chicken lollipops, which just need to be cleaned...something I never realized, probably because I haven't looked hard enough!

Which left me with trying to find a really good recipe...and for once, I was actually lost. I thought of looking around for the perfect chicken lollipop recipe, but then decided against it...why not go with the flow! So, I have come up with a recipe, which I am sure is more or less the standard way of making chicken lollipop fry, the difference being that this was cooked with absolutely no oil! I know I have been promising to do a review of the air fryer..and I will do me!! The air fryer requires absolutely no oil, which resulted in yummy, spicy and oil free chicken lollipop fry!

For now, on to the recipe....


  • Chicken lollipops- 8 pieces
  • Coriander powder- 1 tablespoon
  • Garam masala powder- 1/2 teaspoon
  • Red chilly powder- 2 teaspoons
  • Corn flour- 4 teaspoons
  • All purpose flour- 4 teaspoons
  • Juice of 1 lemon
To grind
  • Dried red chilies- 6 to 7 depending on how spicy you want the marinade
  • Green chilies- 2 (optional)
  • Ginger- 1/4 inch
  • Coriander leaves
  • Curd- 4-5 tablespoons
  • Clean the lollipops with some salt and vinegar to get rid of the raw smell. Wash them with water twice and the 3rd rinse should be done with salt and vinegar/lime juice to give a shiny and clean look to the chicken.
  • Marinate the lollipops with the spice powders, corn and all purpose flours and the lemon juice.
  • To this, add the "ground mixture". While grinding, ensure that no water is added, because the marinade already has a liquid consistency.
  • Marinate the lollipops for at least 15 minutes to  a half hour.
  • If using the saucepan, fry in about 5 tablespoons of oil for about 3-4 minutes on either side, till both sides are sufficiently golden brown.
  • If using the oven, roast the lollipops for about 20 minutes, 10 minutes on either side, in a 180 degree oven, preheated for 10 minutes.
  • If using the air fryer, roast for 12 minutes at 190 degrees.

And that's it...scrumptious chicken lollipops are ready! Serve hot!!

A few pointers to keepin mind...the only reason I added the chilly powder was for some color. Green chilies, as mentioned above, are totally optional. The end result for me was spicy, but to each his own.

Do try this out and let me know how it turns out! Till next time, adios amigos and God bless!

Sunday, August 31, 2014

Molten Lava Chocolate Cake!

It was A's birthday yesterday, and for a change we decided to actually stay in rather than go out for a fancy meal.

Which meant cooking at home. I did ask A for menu suggestions, after all, it was his birthday, so every wish is to be my command...or something along those lines :P. Having a sweet tooth, the one thing he did ask for was the Lava chocolate cake that we both so love from Chilis. Considering that this is a recipe that I had wanted to try for a while now, I instantly jumped on the opportunity, and started browsing around for recipes.

I finally got a fantastic recipe from I Wash You Dry which now happens to be one of my new fave blogs, so thank you Shawn for this fantastic recipe!

I'm sure you're curious, so let's get on with it, shall we...

INGREDIENTS (Serves 6-7)

  • Milk Chocolate- 400 oz (I used Cadbury's Dairy Milk Chocolate- 1 whole bar)
  • Unsalted butter, softened at room temperature- 8 tablespoons
  • Icing Sugar- 4 tablespoons
  • All purpose flour- 4 tablespoons
  • 3 whole eggs + 1 egg YOLK
  • Vanilla Ice cream
  • Hershey's chocolate syrup (optional but totally worth it!)
  • Place a heat proof bowl over a pan containing boiling water and melt the chocolate along with the butter. Ensure that the flame is low so that the chocolate does not get burnt.
  • Allow the mixture to cool (approx 10 minutes) and to this, add the powdered sugar and stir in.
  • Add the flour and blend in again.
  • Finally add all 3 eggs and stir in using either a hand whisk or the egg beater. Finally add in the egg yolk and blend in.
  • Whisk in thoroughly to ensure that all the ingredients blend in and there are no lumps.
  • Grease your muffin or cupcake holders with cooking oil spray or butter. I prefer the cooking oil spray. In case you do not have the spray, you can make do with ordinary oil.
  • Pour the batter into each prepared muffin tin, about half way through, and place into an oven at 190 degrees, for about 12 minutes. The edges would have browned and become firm but the center will still be soft and gooey.
  • Once cooled down, let it cool before turning it onto the serving dish. 
  • On top of the cake, place one scoop of vanilla ice cream (Vanilla ice cream is the best combination for this cake, so ensure that you use this)
  • Top this off with some Chocolate syrup. I used Hershey's.

I do wish I had bigger muffin tins, so that there would be more quantity, coz trust me, there was nothing left! So, was'nt that an easy breezy recipe! Thank you Shawn once again for this, and you guys, don't forget to try it out and let me know your thoughts.

Till next time, adios amigos!


Tuesday, August 26, 2014

Roasted lamb chops with Tahini Sauce!

I love lamb chops...period! I mean, who doesn't?? Let me rephrase that..which non vegetarian in their right mind does not savor lamb chops?!?

I believe, the secret to succulent lamb chops lies in the marination, and the time you take to roast it. Mind you, lamb chops roasted for a long time, can result in the meat turning hard. Considering that I love spice in whatever I make, I decided to make an Indo-Italian marination for my lamb chops. Minimum ingredients, all in the pantry and the result was absolutely succulent, to-die-for lamb chops!

The tahini sauce was an inspiration from Nigella Lawson. I mean, what would I possibly do without her :)

Tahini sauce is basically sesame seed paste. You can just eat it simply, but I chose to make it a little more me, really easy! Enough with the chit chat already, let's get cooking!


  • Lamb chops (6 pieces)
  • Red chilly flakes- 3 tablespoons
  • Garlic infused extra virgin olive oil- 2-3 tablespoons (You can also use normal olive oil and grate 1 garlic clove)
  • Juice of 1 lemon
  • Garam Masala (All spice powder)- 1 teaspoon
  • Basil leaves (A pinch- optional)
  • Salt and pepper to taste                                                             
  • Mix together chilly flakes, lemon juice, garam masala, salt, pepper and olive oil and marinate this on the lamb chops. Set this aside for at least 15-20 minutes. The longer you marinate, the better the taste.
  • Roast this in an oven set at 190 degrees celsius for 15 minutes. Some ovens would require only 10 minutes. Remember not to overcook the meat.
Tahini Sauce

In a bowl, mix together 3 tablespoons of tahini sauce, together with the juice of 1 lemon and some salt. Garnish with basil or mint leaves (optional).

Now, was'nt that easy! Do try it out and let me know how it turns out!

Friday, August 15, 2014

Chocolate chip cookies!

I find baking extremely therapeutic...when I am down in the dumps, nothing cheers me up like whipping up a pudding or a batch of brownies..and in the process, making a complete mess of myself and the kitchen..lolz! It does give you a sense of fulfillment though...dirty dishes, messing kitchen top..but the end result always makes it worth it :)

I have always talked about how much I love Nigella it only seemed fair that I whip up one of her most popular recipes, totally chocolate chip cookies! In the end, I had flour all over myself (simply because I am soooo very clumsy!), and I had a dirty egg beater, but who cares...I ended up with a batch of 6 crunchy on the outside yet gooey on the inside type chocolate cookies, which even made a big strong man like my hubby dearest to weep with gratitude...not to mention the fact that he wanted chocolate chip cookies for dinner too..he he!

Ingredients are few, most of them am sure will be in any kitchen cupboard, probably the only things you would additionally require would be cocoa powder ( I use Hershey's), chocolate chip cookies (again, good old Hersheys!) and some muscavado sugar, which is nothing but brown sugar, but this is what gives the fudgy texture to the cookies, so I would highly recommend that you buy this. If not, you can always make do with normal sugar. Time for some therapeutic baking...let's find out how to make this!


  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup muscavado sugar
  • 1/4 cup white granulated sugar
  • 1/2 cup cocoa powder
  • 1 bar chocolate (I used Cadbury's dairy milk, 250 gms)
  • 1 cold egg (keep the egg inside the fridge for 30 minutes, prior to starting your cooking)
  • 1 stick butter (room temperature, unsalted)
  • Salt- A pinch

  • Melt chocolate by placing a heat proof bowl over a saucepan containing boiling water. Ensure that the flame is very low, else the chocolate will get burnt. Set this aside to cool once done.
  • In a bowl, using a egg beater, beat together butter, muscavado and white sugars.
  • In a separate bowl, mix together the flour, baking soda, cocoa powder and salt and add this to the butter- sugar mixture. Whip this using the beater.
  • Finally add the cold egg and the melted chocolate. Beat together until everything is incorporated.
  • Mix in the chocolate chips using a wooden spoon. The amount of chocolate chips you add is your discretion, the more you dd, the better!
  • Using an ice cream scoop, scoop out mounds of the mixture and release on to a baking sheet. DO NOT flatten the mounds, they need to remain circular, because while baking, they will become flat and expand on their own. In case you do not have an ice cream scoop, use any big spoon that has a curvy interior. Else, use your hands to make balls of your choice.
  • Place this on a baking dish sprayed with cooking spray or melted butter and ensure that there is a little space (approx 6 cm) between the dough balls. This is to give space to the cookies to expand.
  • Place this into an oven, at 170 degrees celsius, for approx 18 minutes. Once a tooth pick is inserted, it should come out semi dry.
  • Wait for the cookies to completely cool down before serving them, else they will break immediately. 

Do try this out and let me know how they turned out! There wont be any leftovers, guaranteed!!

Saturday, August 9, 2014

Dynamite Shrimps!

Have you ever been to PF Chang's? It's an American-Chinese joint that serves some really fantastic food. I would recommend it for any occasion, honestly! And as always, when I have something I like, I have to try it out, at any cost :D You know, I am obsessive when it comes to food :)

Their signature dish is something called Dynamite Shrimps, which is basically batter dipped shrimp that's deep fried and tossed in a sweet and spicy sauce, served in a martini glass. Hmm, heaven in a martini glass! So obviously, I had to try it out ..he he!

Clearly, it was not the exact recipe from PF Chang's...just my own "copy cat" version, lolz! Whatever said and done though, the end result was really good, and the best part of it all, was it was super healthy! Reason? Because we used an "Air Fryer", details of which I shall post in my subsequent posts. Long story short, this was not deep fried in oil, rather cooked in hot air, without a drop of oil. So, isn't that healthy?

The best part of it all was that I finally got to use the martini glasses that were given to us so lovingly by a friend. So, Anurag, this one is truly for you! Special dedication also to my sis in law Amy, who is a big fan of this dish. So Amy, this one's for you too! Incidentally, do not panic if you do not have martini glasses, you can use ordinary bowls, and they will still look absolutely gorgeous!

RECIPE (Serves 2)

  • 250 gms shrimp, de-shelled and de-veined. I used medium shrimp
Marinade for the Shrimp
  • 1 cup all purpose flour
  • 1/2 cup corn flour (corn starch)
  • 1 teaspoon paprika (red chilly powder)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon black pepper powder
  • 2 eggs
  • Salt to taste
  • 1/4 cup mayonnaise
  • 3 tablespoons Sweet Chilly Sauce
  • 1 tablespoon Hot Sauce (or tabasco sauce)
  • 1 teaspoon honey (optional, I used this)
  • Pepper (Optional)
  • Salt (A pinch)
  • Spring onions, cut into small pieces 
  • Lettuce

  • Marinate the shrimp in turmeric, chilly and pepper powders and set aside for about 5 minutes.
  • In a separate bowl, mix the flour, corn starch salt and pepper and set aside.
  • In another bowl, beat the eggs.
  • Dip the prawns, first in the flour mixture, and shake of the excess. Then dip into the eggs, and finally dip again in the flour mixture,ensuring that the prawns are covered completely.
  • If using oil, deep fry the prawns till a golden brown. Since I used the Air Fryer, I did not use any oil, and cooked this for 7 minutes.
  • While the prawns are cooking, make the sauce. In a bowl, mix together all the ingredients mentioned under "Sauce" and set aside.
  • Toss the cooked prawns in the sauce.
  • Arrange lettuce leaves in the glass or bowl that you are using. Place the prawns in the lettuce bed and top with spring onions.

Why would you possibly want to go to PF Chang's, when you can cook this in the comfort of your home :) Do try this out and let me know how it turns out! Till next time, take care and God bless!

Friday, August 8, 2014

Meatza~Meat based pizza!

I have mentioned earlier that I consider Nigella Lawson to be one of my biggest inspirations when it comes to cooking...and I still stand by it!I love pizza, but then again, who doesn't :) I am a little biased, I have to be honest, just the name "Pizza Hut" and I go totally gaga!

The idea of making a pizza, quite frankly, has never appealed to me, simply because it involves making  crust, and I am never confident when it comes to making dough of any sort. So, when Nigella showed this particular recipe, for a pizza, minus the crust, I did not think twice..and trust me, neither will you :D. This truly is so simple, that you can get the even the little ones to pitch in for you. And the best part i, dinner is served in 20 minutes flat!

On to the recipe for more details


  • Mince meat (1/2 kg)
  • Parmesan cheese- shredded (4 tablespoons)
  • Red chilly pepper paste (optional- 3 tablespoons depending on the spice level)
  • 2 eggs
  • Parsley Leaves- Handful
  • Canned tomatoes (200 gm jar) or if using fresh tomatoes, 2 small ripe ones
  • Oregano- 1 teaspoon
  • Back pepper- 1/2 teaspoon
  • Extra virgin olive oil- 1 tablespoon
  • Salt- A pinch (Bear in mind that parmesan is salty so adjust accordingly)
  • Mozarella cheese- A small cube cut into triangular pieces
  • In a large bowl, add the cleaned mince meat. To this add the eggs, parmesan cheese, red chilly paste (optional) and the parsley leaves and blend using hands. Do not overwork the mixture, else it gets hard and rubbery.
  • Spread the mixture evenly into a greased baking dish.
  • Separately, strain out the tomatoes from the can so as to remove the liquid from them.
  • To the tomatoes, add the black pepper, oregano, oil and salt and mix with a spoon.
  • Spread this over the mince meat mixture.
  • Cut out the mozarella cube into triangular pieces and place over the mince meat mixture.
  • Place this into a hot oven at 200 degrees for 20-25 minutes.
And that's all there was to it! Now,wasn't that easy? Do try it out and let me know how it turns out!

Till next time, adios amigos!

Tuesday, August 5, 2014

Apple Payasam~Apple Kheer!

I have a really bad habit...I keep buying a whole bunch of fruits, and then leave them for quite some time, without quite eating them...I know, food wastage...not proud of myself. So, as usual, I come home yesterday, and lo and behold, what do I find, but a whole bunch of apples that were just beginning to brown..not a pretty sight!

We had to visit a friend yesterday who was not too well, and coupled with the fact that it is my father in law's birthday, I thought, why waste a whole bunch of apples, why not convert it into a yummy dessert :) Imagine something you can make in 15 minutes wouldn't that be simply awesome :)

So, there we are...a birthday dedication and a get well soon wish! Oh, but I so cannot forget a dear friend of mine who had requested payasam recipes from, Danica, Pappa and Vinod, this dessert is especially for all of you :D


  • 4 apples, grated without the skin 
  • Full cream milk- 2 cups
  • Condensed Milk- 3 tablespoons
  • White granulated sugar- 5 tablespoons (depending on how sweet the apples are, you can increase or reduce the quantity)
  • Vanilla essence- 1 teaspoon (optional, but I added this for the flavor)
  • Ghee/Butter- 4 tablespoons (I used ghee)
  • Nuts/Raisins/Almonds- optional, as you like

  • In a pan, boil milk until it reduces to half the quantity. This should take about 10 minutes.
  • While the milk is boiling, separately saute the nuts and raisins in 2 tablespoons ghee till they turn golden brown (a few seconds). I did not have raisins and almonds, so didn't use any. 
  • In the same pan, remove the nuts and raisins and saute the grated apples in another 2 tablespoons ghee and the sugar for about 3-4 minutes, till the sugar is caramelized and the apples turn a lovely golden brown. Ensure they do not get burnt.
  • To this add the boiled milk and the condensed milk. 
  • Stir for another 5 minutes and switch off the flame.
  • Once cooled down, keep this refrigerated to thicken.
Tada, yummy payasam is ready!!!


It doesn't matter what color apples you use, coz you will be removing the skin anyways. I used green
Once the milk is added, it looks like your payasam is curdling, but don't worry, that adds more flavor to the payasam.
The payasam once made seemed watery, but once kept in the fridge, it thickened considerably.
This is eaten best when cold, but, to each his own!

Happy birthday Pappa once again, get well soon Vinod, and Danica darling and everyone else out there, do try this out and let me know how it turns out!

Saturday, July 26, 2014

Roast Peri Peri Chicken!

I have this weird habit...if I see someone eating something appealing and that I cannot have at that moment, I need to make it that very same day! I guess we all have our weird little ways..he he!

Just yesterday, in fact, a colleague of mine was the inspiration of this particular recipe, coz she was having this absolutely divine looking roasted chicken leg and I knew, then and there, I needed to have it. Of course, I had to be a bit civilized and not snatch it from her hand (now that would have been something!), so I decided to hold off just an hour longer till I got home and set about making this.

In actual fact, this dish is just a typical one pot meal that takes hardly any time for preparation and just a wee bit time in the oven, but the end result is absolutely succulent, divinely gorgeous chicken...and you've hardly spend any time at all int he kitchen!

On to the recipe then, am sure you must be hungry already!


  • 1 whole chicken, defrosted and cleaned thoroughly. Do not remove the skin, that's where all the taste is!
  • 1 teaspoon ginger garlic paste (I used store bought, if using fresh, mash half a ginger and a clove of garlic)
  • 1 tablespoon red chilly flakes
  • 1 tablespoon peri peri sauce (or you can use 1 tablespoon hot sauce)
  • Juice of 1 lemon
  • 1 potato, sliced into wedges
  • 1 carrot, sliced thinly
  • Salt and pepper to taste
  • Olive oil (to apply at the base of the baking dish and over the chicken, approx 3 tablespoons)
  • Marinate the cleaned chicken with the ginger and garlic paste. red chilly flakes, lemon juice, salt and pepper thoroughly. Apply inside the chicken as well to enhance the taste. Keep this aside for 15 minutes to half an hour.
  • Apply olive oil at the base of the baking dish and over the chicken and place into the oven.
  • I use a gas oven, so I placed the chicken at gas mark, and this was NOT pre heated. 
  • After 25 minutes on one side, turn over and roast the other side.
  • 5 minutes before taking the chicken out, place potatoes and carrots in the baking dish. They should take not more than 5 to 8 minutes to roast.
  • Switch off the oven, wait for 5 minutes and take out the chicken.
Tada, delicious peri peri roast chicken (or the other way around!) is ready!

Now, was'nt that easy? Try it out and let me know how it turns out!

Tuesday, July 22, 2014

Coffee Icecream!

An apple a day keeps the doctor away...In my case, an icecream a day keeps my troubles away :)

My house needs to have ice cream..period. I mean, we could run out of milk, bread, tea, coffee and all the other essentials and I really wouldn't care, but no ice cream and I go completely bonkers! It was just one of those days yesterday when I realized there was absolutely nothing in my freezer, and that's when I decided to take matters into my own hands..make my own icecream!

This has to be the simplest ice cream int he world..simply because it uses 3 ingredients..and that's it. It would help if you had a cake beater or a standalone mixer, but if not, just stir vigorously with a wooden spoon until everything gets blended. So on to the recipe!


  • 1 tin condensed milk (I used Nestle)
  • 300 ml double cream
  • 2 tablespoons coffee powder (I used Nescafe- Refer notes)


In a big bowl, add the condensed milk, double cream and coffee powder, and blend using a cake mixer or egg beater until you get a  thick, creamy mixture. Transfer this to an airtight container for upto 4 hours or until frozen and voila! You have homemade, awesomely gorgeous icecream!

Till next time, take care and God bless!

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