My recipes

My recipes

Thursday, April 2, 2015


These crepes are very famous in france. These are also cslled french crepes. Thare are so many version in making of crepes . Today i am sharing the sweet version with fresh fruits in it.

Servings :- makes 5-6 crepes


Eggs - 2
All purpose flour -  1/2 cup
Milk - 3/4 cup
salt - a pinch

For topping :-

Straw berry or banana cut into circles - 1/2  cup
confectioner sugar / sugar powder - 1 tbsp to sprinkle on top
whipping cream - store bought spray / can make at home. I prepared it fresh
Almond flakes few to sprinkle
chocolate nutella spread - lightly warm it to spread it easily.


First take a pan shen hot spread butter and pour little batter and roatate the pan so the batter spreads easilg n into thin layer. Cook both the sides. It cooks very fast. Then plave it in a pan upside down and spread the nutella all over then spread banana only on one side so it will be easy to close. Now on top whipping cream and close the crepe . Now spread the sugar powder with help of tea net all over the top then little bit of whipping cream on the center and top with almond flsjes and some more nutella jyst sprinkle on top.

Ready to njoy. They are very easy to make and yummy too.

Wednesday, March 18, 2015

Healthy chicken wraps


Whole wheat flour - 2 cups
Tomato hot n sweet ketchup - 2 tbsp
Chicken - boneless n skinless cut into thin pieces
salt to taste
Black pepper to taste

For stuffing wraps:-

Onion - thinly sliced 1/ 2
Lettuce - thinly sliced 1/2 cup
Tomato - 1/2 sliced without seeds
cucumber - 1/4 cup thinely sliced
Cilantro chopped
sesame seeds

For dressing in a bowl add
vinegar - 2 tsp
soy sauce - 2 tsp
water - 3tbsp
salt n sugar a pinch
pepper - 1/4 tbsp

mix all these together in a bowl and add the vegetables which are chopped and mix well and keep aside.

Now add salt n pepper in chicken and let it sit for 15 min then in a pan add tbsp of oil and cook it both the sides and keep aside. Now chicken n veggies are ready to stuff.

Now lets make the roti base. knead the flour by adding salt n water like a chapathi dough and let it sit for a while. Now again knead it and take a boll size dough and start rolling it with rolling pin and should be little bigger than chapathi because we need to stuff in it. Now heat the pan and fry this chapathos on higher flame make it fast or they may burn. now start stuffing. First in a plate place the chapathi take a lettuce leaf place it first on top add chicken then the veggies then ketchup then fold both the edges and start folding one side then squeeze on and roll to the other end . Now turn it and cut in the center and ebjoy the rolls.

Tuesday, March 17, 2015

Chocolate sponge cake


All purpose flour - 1 1/2 cup
White Sugar - 1 cup
Eggs - 3
Unsweetened cocoa powder - 1/4 cup
Baking powder - 1tbsp
Salt - 1/4 tbsp
Unsalted butter melted - 1/3 cup
Milk - 1 1/4 cup
vanilla extract - 1/4 tbsp


First take all the dry ingredients all purpose flour, baking powder, salt, sugar , cocoa powder in a sieve add all purpose flour, baking powder and coaoa powder sift them in a bowl and in  a another separate bowl all the wet ingredients  first beat the eggs and then add the vanilla extract, melted butter and milk and combine them well. Now  mix both the wet n dry ingredients together and beat it well. now in square or round shape baking tray spay oil or grease the pan and pour the batter to it and bake it for 30-35 min at 400 f . check the cake by inserting a toothpick in it if it comes out clean then the cake is ready. remove it from oven and place it on a cooling rack and serve it with  vanilla icecream  and chocolate syrup on top.

Tuesday, March 10, 2015

Bhaigan curry(guthi vankaya curry)


Brinjals- 6 count slit in between for stuffing
cilantro for garnish

For making paste:-

Peanuts- 3 tbsp
Coconut powder - 2 tbsp
Sesame seeds- 2 tsp
Salt to taste
Coriander powder- 1 tbsp
Cumin powder- 1 tbsp
Chili powder - 1/2 tbsp
Tamarind pulp - 2 tbsp
Onion - 1 medium chopped
Tomato - 1 chopped

For tempering:-

Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tbsp
Red chili - 1-2
Curry leaves - 1 spring


First grind all the ingredients together to make a paste . Youcan use little water to grind it. Then slit the brinjal and stuff this mixture and keep aside. Now take a wok add oil and add all the tempering ingredients one by one and then add brinjals to it and fry it by covering the lid for 5 min then add the rest of the paste to the curry and add water required to it dont add more water it should  must be thick
So add accordingly. Now cover the lid and cook until the oil separates and the bhaigan cooks properly. Check the spice levels and adjust  . Finally garnish with cilantro.

Tuesday, March 3, 2015

Achari chicken murgh


Chicken - 2 lb
Onion - 2 medium chopped finely
Tomatoes - 3 medium (make into puree)
Snauf / somp - 1 tsp
Kalonji/onion seeds - 1/2 tsp
Salt to Taste
Ginger garlic paste - 1 tbsp
Yogurt/curd - 3/4 cup
Green chili - 3 slit
Achari chicken powder - 1/2 packet (it includes everything in it)
Oil - 2-3 tbsp


First take a wok and add oil and once it is hot add the green chili, snauf, onion seeds or you can also skip snauf and onion seeds and saute a min and add the onions once it turns into brown add ginger garlic paste and fry for one more min then add the chicken and fry for 5 min by covering the lid. then add the tomato puree and yogurt and mix well and cover the lid and cook for 15 min until the raw smell tomatoes disappear. now add the achari chicken masala mix and mix well and again cover the lid and cook for 5 more min taste it and check the levels of spice and if want add some more  and garnish with cilantro.

serve with roti or rice....

Wednesday, February 18, 2015

Spring onion patties(ulli kadala achulu)


Spring onions- 1 bunch ( clean and chop them finely)
Red chili - 2 ( mine are spicy so I added 2 if u want add 1 more)
Onions - if small 2 if medium size 1 1/2
Sesame seeds(nuvulu) -  1/2 cup
Rice - 1 cup ( soak the rice for at least 1-2 hours)
Salt to taste
Turmeric - 1/4 tbsp


Take all the ingredients put in blender except the spring onions and spices and blend them into a coarse paste not fine . Then add the salt and turmeric powder and spring onions and mix well. Now take a pan spread oil and make them like thin patties and place them on the pan and fry both the sides until brown color and crispy. Cook them in a low flame or else they will burn outer part and the inner part may remain raw. They are ready serve them as a snack or with rice. They are yum if u eat them hot.

Tuesday, February 17, 2015

Tiramisu(Italian dessert)


Lady finger biscuits - 1 pack or vanilla sponge cake
Mascarpone cheese - 1/2 cup
whipped cream made with heavy cream - 1 cup
powdered sugar - 1/2 cup
Instant coffee powder- 1 1/2 to 2 tbsp
Hot water -2 cups
parchment paper or wax paper
cocoa powder - 1tbsp

process of making mascarpone cheese

Heavy cream - 200 ml
lemon juice - 2-3 tbsp
muslin cloth or any cotton cloth

Take a pan add heavy cream and let it slightly boil and then add the lime juice and mix it for 2 more min and place a bowl and place the strainer and then the cloth on it and strain this mixture in it and let it cool and then put it in the refrigerator for 24 hours. Then its ready. Or else you can bring it from store


1-Take a bowl add the whipping cream amd whip it with the electric mixer till it forms like a stiff consistent.  It is ready.

2-now in a bowl take the mascarpone chesse and add powdered sugar and 4 tbsp of coffee mixture and mix well with the cake mixer till it is thick. Don't mix too much it may separate the cheese. Now add the whipping cream to it and just mix it in the folding methid. Dont mix it hard . Handle it gently.

3- First take a wide glass bowl any cake baking pan place the wax paper and place the lady fingers and now in 2 cups of hot water sdd the coffee powder and cool it add this mixture on top of it until they are wet.

 4- Now spread this mascarpone cheese mixture on it evenly then time to spread the lady fingers again. Dip the fingers in coffee syrup and place carefully and again  cheese mixture and spread the cocoa powder on top of it with the help of tea strainer.
 Now put this on the fridge atleast for 2 hours and serve.

Thursday, February 12, 2015

Chicken korma


Chicken - 1 lb
Coconut - 1/4 cup
Cashews -  14 count
Red chili - 2
Curry leaves - few
Onions - 2 medium finely chopped
Tomato - 1 finely chopped
Cumin seeds - 1 tsp
Cardamoms/ elaichi - 2 count
Cinnamon stick -  1 inch
Water as needed
Salt to taste
Turmeric - 1/4 tsp
Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Paprika powder - 1 tsp
Oil for making curry
Cilantro for garnishing


1- first clean the chicken and marinate it by adding salt , ginger garlic paste and turmeric and marinate it for 15 min. Then take a wok add oil n curry leaves and fry the chicken until it oozes out the water cooks properly and keep aside.  Then make the paste of coconut n cashew by adding little by little water and make a fine paste and keep it ready.
2- first take a pan add oil once it is hot add the cumin seeds , cardamom , cinnamon , red chili and sauté then add the onions and salt a pinch and sauté for a min then add the g& g paste fry for 1 more min add the tomatoes and all the dry spices salt , turmeric , coriander powder , chili powder , paprika powder and fry till the oil separates from the masala.

3- Now add the coconut paste mixture and fry until the oil separates and then add the water and close the lid with simmer flame and cook for 5 min.
4- Now add the cooked chicken in the gravy and mix it well and cook in low flame for 15 min by closing the lid. Make sure that you added enough water or else the masala sticks to the bottom. You can the water accordingly how u need the gravy consistency. Finally check the salt n spice levels and garnish with cilantro.. Serve with rice, naan or roti...yummmm

Wednesday, February 11, 2015

Egg masala curry


Eggs - 4 boiled n peeled
onions- 1 finely chopped
Tomatoes - 1 large or 2 medium made into puree
Red chili - 2
Curry leaves - few
coriander powder - 1 tsp
cumin powder - 1 tsp
Snauf - 1 tsp
Paprika powder - 1 tsp
ginger garlic paste - 1 tsp
chili powder - 1/2 tsp
oil as needed to cook
salt to taste
cilantro finelt chopped


Take a wok add oil then add snauf, red chili n curry leaves and saute for a min. Then add the onions and little salt to cook faster. Then add ginger garlic paste n fry then add the dry spices amd saute for a min or so then add the tomato puree and fry until the oil separates. Now in the mean while peel the eggs and give a slit around the egg so it sucks the gravy well . Now add the water amd close the lid wen it starrs boiling add the eggs and cook in low flame by closing the lid . Now check the salt n spice level and its done. Now garnish with cilantro n serve with rice , roti or dosas.

Sunday, February 8, 2015

chili baby potatoes curry


Baby potatoes- 1 lb or use big potatoes and cut into wedges( like sticks)
Onions - 1 cup finely chopped
Red chili flakes - 1 tsp
soya sauce - 1 tsp
chili sauce - 1 tbsp
salt to taste
Ginger - 1/2 inch finely chopped
Garlic - 3 chopped
China salt/ ajinomto - 1/2 tsp
corn starch - 2 tsp for thickening
cilantro for garnishing
Oil for deep fry


1- First peel the potatoes if they baby potatoes . If you dont have them use bigger. ones and peel them and cut into thin sticks like french fries. Now wash n wioe them with cloth or tissye and deep fry them in oil until golden color and  cooked .
2- place them on paper towel. Now make the gravy  part.  Heat the wok add oil then add the ginger garlic pieces fry then add onions fry well until golden brown. Then add alll the ingredients china salt , soya sauce , chili sauce , chili flakes and finally pinch of salt and mix well dont burn it.
3- now add the potatoes and gry for a min or so add water according to gravy then let it give a boil once it starts boiling check the salt if its ok start adding the cirn mixture yo thicken the gravy( just mix corn flour and water ang give a mix) thats the recipe of corn mixture in brackets. You can add little  ketchup too if you want.
 Now while adding the coen mixture keep on adding n mixing at same time so the gravy mixes evenly.
finally garnish with cilantro.

Wednesday, February 4, 2015

Vanilla sponge cake


All purpose flour - 1 cup
Eggs - 2
Confectionion Sugar - 1 cup
Butter - 1/2 cup / 1 stick at room temperature
Vanilla essence - 1 tbsp
Baking powder - 1 1/2 tsp
Milk - 1/2 cup


First take the dry ingredients all purpose flour and baking powder. In a separate bowl add all the wet ingredients by mixing one after another. First add butter and eggs and whisk well then add sugar and again whisk for a min or so then add vanilla essence mix then add milk finally and mix . Now finally combine the wet and dry ingredients together and mix them properly. Pre-heat the oven for 5 min at 400 degree  and in a cake baking tray spread butter or spray oil to avoid sticking and add the cake batter and tap the bowl to avoid the air bubbles in it. Now bake in the oven for 15-20 min . Check in between to make sure that you are not burning the cake. Insert the tooth pick r fork to check the cake. If the tooth pick comes off clean the cake is done. Njoy it ....

Wednesday, January 28, 2015

Pepper chicken


Chicken- 1 lb with bone
Ginger garlic paste- 1 tbsp
Green chilis - 3 slitted
Curry leaves - 1 string
Garam masala - 1/2 tsp
Fennel seeds - 1 tsp
Onions - 2 medium chopped
Turmeric - 1/2 tsp
Coriander powder/ dhaniya powder - 1 tbsp
Pepper powder - 2 tsp
salt to taste
Oil - 3 tbsp
Cilantro chopped
Lemon - 3 tsp


1- First in a wok add oil once it is heat add the fennel seeds and saute fir few seconds then add the green chili and curry leaves and saute for few more mins.
2- Then add the onions and also add littke salt to speed up the process .once the onions are translucent add the ginger garlic pastw and fry for 1 more min.
3- Now add the spices salt, turmeric , coriander powder, garam masala and mix well. Now add chicken and stir and closectheclid and cook it ib the medium flame for 5 min and then check it once and give a mix again .
4- Once the water of the chicken starts evaporating its time to add the pepper and mix and let it cook for 2 more min. Now finally add a splash of lime juice and sprinkle cilantro on top and serve.
5- This is a dry recipe if you want to be wetty dont let it cook for more time. We don't add any water and chili powder in this recipe.

Tuesday, January 6, 2015

Butter chicken roast


Butter - 1 1/2 tbsp
chicken boneless / with bone - 1 lb
salt to taste
chili powder - 1/2 tbsp or as per your taste
coriander powder/ dhaniya powder - 1/2 tbsp
Turmeric - 1/4 tbsp
Ginger garlic paste - 1 tbsp
Cilantro for garnish


1- Marinate all the above ingredients together in a bowl except cilantro and marinate for 1- 2 hours.
2- Now take a wok add butter and add the marinated chicken and cook the chicken until the water evaporates and until it cooks well. Now check the spice level if needed add accordingly.
 Now garnish with cilantro and serve.

Thursday, December 11, 2014

Egg patties (snack item)


Egg - 4 (boiled n peeled)
Onion - 1/2 cup finely chopped
Green chili - 3 finely chopped
Cilantro - 1/4 cup finely chopped
Salt to taste
Mint leaves - 1/4 cup chopped finely
Chat masala - 1/2 tbsp
Garam masala - 1/4 tbsp
Besan/gram flour(chanaga pindi)- 2 -3 tbsp or as needed just for binding them.
Lemon juice - optional
Oil as needed to shallow fry the patties


Take a bowl take the eggs and grate them . Then add all the rest of the ingredients to it and mix well.
Now heat a pan spread oil in the mean time wen the pan starts heating up make the patties ready. Take a lime size ball of the egg mixture and press in it the center so it forms as shown in the picture. Adjust the sides and make them round shape and fry them until golden brown on both the sides and serve with ketchup .