Meringue kisses


Reference :

1 egg white

1/3 cup castor sugar

1/4 tsp lemon juice

beat egg white on medium speed to form fluffy white form

Add lemon juice and beat to form nice shiny soft form holding mix

Add sugar bit by bit and beat on medium speed for a shiny white peak forming mix and colour and beat for a couple of sec

preheat oven to 200 f

put the mixture in piping bag and place kisses on the parchment paper , bake for 30-40Mts

let it cool store in air tight container in the refrigerator .

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Posted by on June 24, 2015 in Uncategorized


Andhra egg curry


Unformatted recipe from mom

4tbsp,coconut,one tbsp,cahewnut pieces,1/4tsp pernjeera,saunf,tbsp or according to your spice add red chilly pwd, half tsp garamasala pwd.grind,and keep a side.
In a kadai,pour oil,put cardomom,one,little cinnamon,clives,half spoon jeera,the
Cut two medium slice onion,put this in kadai,fry till golden brown,,with one or two slit,green chilly.,little ginger garlic paste,two or three tomato pieces,fry again ,lastly pour grind masala,,then cooked egg and boil ,garnish wil coriander leaves.

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Posted by on June 24, 2015 in Uncategorized


Chicken 65

chkn 65 (1)

For the Chilly garlic paste:

Grind together 4-5 Pods of garlic,6-7 red chillies,vinegar,salt and sugar.For color add chilly powder if the chillies dont impart the color

For the Chicken:

Marinate chicken with lemon juice,salt,chilly powder,turmeric powder,pepper powder and ginger garlic paste.Keep it for some time.

Add 1 egg white to above marinated chicken ,2-3 tbsp of flour and deep fry it in hot oil,Drain on to towel.

Putting it together:

In a wok heat some oil,fry a few green chilly,curry leaves and finely chopped 1 garlic pod,add the Chilly garlic paste adjust the salt and sugar to meet your requirements bring to a boil add as little water as possible.

When the sauce has come to a boil,add the chicken pieces and toss it around till the pieces are evenly covered with the sauce till none is left in the wok.

Serve it with slices of raw &/fried onion.

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Posted by on January 26, 2015 in Uncategorized


Kerala style fish curry


A gravy gravy dish from God owns country.


4-5 pieces of fish

2 tbsp Kashmiri chilly powder

tamarind paste

1/2 tsp turmeric powder

lots of chopped ginger

2 slit green chillies

1/2 cup grated coconut

1/2 tsp cumin seeds

1 onion finely chopped

handful curry leaves


clean the fish

in a vessel add tamarind, green chilly, salt, turmeric powder,Kashmiri chilly powder and chopped ginger and bring to a slow boil with only as much water as it needed for the fish pieces to sink I in the next step

add fish pieces and cook for some time

make paste of coconut and cumin , add this to above fish when it is almost completely cooked

add some water , adjust salt and simmer for 5mts after a quick boil

fry chopped onion and curry leaves add to above

let the curry settle for some time before serving

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Posted by on October 16, 2014 in Uncategorized


Tambde bhajji sasam




Cook chopped REd bhajji with salt.

Make a paste of coconut grating,fried red chilly and and adequate tamarind.

Add this to the above.

Bring to boil

season with mustard and curry leaves.

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Posted by on August 24, 2014 in Uncategorized


Potato Samosa


Makes about 8 medium samosas

For Filling:

  1. 1 large Potato
  2. 1/4 tsp Red chilly powder
  3. 1/4 tsp Mango powder
  4. 1/4 tsp corriander powder
  5. pinch Astefotida
  6. 1/4 tsp Cumin
  7. Salt

For Outer cover:

  1. 1 Cup all purpose flour
  2. 2 tbsp Warm oil
  3. Salt to taste
  4. 1/4 cup warm water.


  1. Mix together All purpose flour and salt and mix,to this add warm oil and mix it,without water to make crumbles.
  2. Now add water bit by bit and make it into a dough.
  3. Cover with most paper towel for 30mts.
  4. Boil potato and peel it.
  5. splutter cumin in oil,fry rest of the powders in it as well
  6. Add this along with salt to the potatoes and mix well.
  7. Divide this into 8 equal portions
  8. Divide the flour dough into 4 equal portion.
  9. Roll each portion into round flat into a size of a side plate,
  10. Cut into 2 halves,
  11. Take each half and bring together the 2 corners along the edges to make it into a cone.
  12. Press the edges together with a little water if needed
  13. fill the cavity with one portion of the potato mix.
  14. now join the rest of the edges.
  15. Follow the steps 11-14 for the second half.
  16. and steps 9-15 for the rest of the dough portions.
  17. Prepare the wok with hot oil for frying this samosa pockets on medium heat for 7-8mts or till they are golden brown all over.
  18. Serve hot with chutney or in the case above Maggi Hot and sweet chilly sauce,
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Posted by on August 4, 2014 in Chat


Banana Walnut Muffin(Eggless)



Loved this when I ate at my cousins place,and it is 90% healthy,10% I would take away because it uses a bit of oil . I followed the recipe as given to me by my cousin and works like a magic.

1⁄2 cup canola oil

• 3⁄4 cup sugar

• 1 tsp vanilla extract

• 1 cup mashed ripened banana (about 3 bananas)

• 1⁄4 cup buttermilk

• 1 cup whole wheat flour

• 1⁄2 cup unbleached flour

• 1⁄2 cup almond meal(Almond powder)

• 1 tsp baking powder

• 3⁄4 tsp baking soda

• 1⁄2 tsp salt

• About 1⁄2 cup walnuts (depending on how many

you prefer; a variation can be made without using



1. Preheat oven to 350°.

2. Mash banana with a fork and add buttermilk.

3. Blend together oil, sugar, vanilla extract, whole wheat flour, unbleached flour,

almond meal, baking powder, baking soda and salt until all batter is smooth,

starting with a low setting and then using a medium setting.

4. Then add the banana mixture to the rest of the batter and blend again on a low

setting just until the point where the batter is smooth again, remember not to over


5. Stir in walnuts using any spoon.

6. Line a muffin tin with cupcake/muffin liners and pour in batter to about 3⁄4 of the


7. Stick the muffin tin in oven and bake on 350° for 12 minutes or until golden-
brown and test using a toothpick by making sure that crumbs don’t stick.

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Posted by on August 4, 2014 in Bake

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