Chicken Mince Ball Curry

A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. 

For the Meatballs:
Chicken Mince - 1/2 kg, finely minced meat
Garam masala powder - 1/4 tsp
Green chilies - 2, finely chopped
Coriander leaves - 4 tbsps, finely chopped
Pepper powder ½ tsp
Salt - 1/2 tsp

For Gravy
Onions - 2, large, finely chopped
Tomatoes – 2 (I pureed my tomatoes)
Potatoes - 2 cubed
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Red chili powder - 1 1/2 tsps
Coriander powder - 1 tbsp
Cumin powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Curry leaves - 1 sprig
Coconut milk - 1/2 cup
Salt to taste
Cooking oil - 3 tbsps
Coriander leaves - 2 tbsps, finely chopped

In a bowl, add the thoroughly washed and drained minced meat. Add garam masala powder, salt, chopped green chilies and coriander leaves and mix well. Make small balls and keep aside.

Heat oil in a heavy bottomed vessel. Add curry leaves and chopped onions and saute for 4 minutes on low to medium flame.

Once the onions turn transparent, add the ginger garlic paste and saute for 3 minutes.  Add red chili powder, coriander powder, cumin powder and turmeric powder.  Add tomato puree and cook on low to medium flame for 7 mts or till the oil separates.
Add salt to taste and garam masala powder and mix. Add 1 1/2 cups of water and bring to a boil. Allow to simmer for 6-7 minutes. Add the potatoes.  Drop the minced meat balls carefully, one at a time, into the gravy and allow to cook on medium flame for 5 minutes. Lower the flame, place lid and cook for 20 minutes.  Add coconut milk and cook further 5 minutes and turn off heat. Garnish with chopped coriander leaves.

Serve with boiled rice, pulao or chappati


Andra style Stuffed Brinjals (Gutti vankaya)

Gutti vankaya is a delicious South Indian recipe consisting of eggplants, stuffed with a flavorful paste. If you would like to try an ethnic dish, packed with flavor, try Gutti Vankaya for dinner tonight !

The cuisines of Andhra are the spiciest in all of India. Generous use of Chili and Tamarind make the dishes tangy and hot. The majority of a diverse variety of dishes are vegetable- or lentil-based.

Stuffed Brinjals

6 small Brinjals – slit into 4 (now wholly) and placed in bowl of salted water

Roast and grind to fine powder

4 tbsp peanuts
2 tbsp coconut desiccated or fresh coconut
2 tbsp sesame seeds
1 tbsp coriander seeds
½ tsp cumin seeds (jeera)
1 small cinnamon stick
2 cloves, 2 cardamom
4-6 red chillies or
1 tbsp red chilly powder (don’t roast this)
1 tbsp tamrind paste (don’t roast)

For Gravy

2 medium sized onions – finely sliced
1 tsp Ginger Garlic paste
2 green chillies slit
1 tsp tamrind paste
1 tsp turmeric powder
1 tsp jeera
1 tsp mustard
1 sprig curry leaves
Coriander leaves chopped fine for garnish
Salt as required
2 tbsp oil


Cut the brinjals (now fully) make four slits and soak in salted water. Wash brinjals nicely.

Roast ingredients under “roast and grind” – till you get a nice aroma. Cool and grind to fine powder. If adding chilly powder do not roast this, just add whilst grinding.   Add salt and tamarind paste or lemon to the mixture. 

Remove the brinjals from water and stuff with this stuffing.

Heat oil, add curry leaves, jeera and mustard, add onions and fry till brown, add green chillies, ginger-garlic paste and fry.  Once the rawness disappears, add the tomatoes, salt and cover and cook till tomatoes are mushy. Add turmeric and fry for 2-3 minutes.

Add the stuffed brinjals and let is fry 2-3 minutes (don’t burn it).  Pour 1 cup water or just enough to make a gravy.  Cover and cook on medium heat.

Once they are fully cooked and tender add coriander leaves, adjust salt.

Serve hot with chapatti.



Chilli chicken is a popular Indo-Chinese dish of chicken. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also recommend to use boned chicken too – which I have used in my recipe.

The below is a simple easy way of making Chilly chicken, yummy in taste, my children just love this dish.  This recipe is given to me by my mom who is an amazing cook.


800 gms Chicken cut into small pcs

For Marinade
2 tbsp Soya Sauce
1 tbsp vinegar
1 tbsp cooking wine
1 tbsp Garlic Paste
1tbsp Ginger Paste
1 tsp Black Pepper Powder

For frying
5-6 Chopped Green Chilies
1 tbsp finely chopped ginger/garlic
3-4 spring onions chopped (keep the green separate)
1 capsicum cut long
1 carrot cut round
Oil as required


1 tsp soya sauce
1 tsp green chilly sauce
Spring onion greens for garnish

Optional for Gravy

1 tbsp Corn Flour/Corn Starch
1 cube chicken stock (Magie)
1/2  tsp sugar
1/2 tsp pepper powder

Method (Dry)

1.   Cut the chicken into medium/small pieces .
2.   Marinade chicken in ingredients under marinade for about 10-15 minutes.
3.  Heat oil, fry the capsicum slightly (do not overcook) and keep aside.  In the same pan fry the carrots, not fully and keep aside.
4.   Heat more oil in the pan, add spring onion(white) green chillies, ginger, garlic and add the marinated chicken pieces to this, add some more soya sauce and green chilly sauce. Cook chicken till done.  Once chicken is done add the fried capsicum/carrots – mix well. Garnish with spring onion greens.  Toss to mix.

Serve hot with fried rice.

Method (Gravy)

From above, step 1 to 3 same.  For step 4 follow the below.

Heat more oil in the pan, add spring onion(white) green chillies, ginger, garlic, soya sauce and chilly sauce. Make 2 cups chicken stock, add to the pan, add some more pepper+ ½ tsp sugar.  Let it boil.  Add cornflour (mix 1 tbsp cornflour with 3 tbsp water to form a smooth batter and add to the boiling stock mixture.  Now add the marinated chicken pieces and cook till chicken is done.  Lastly add the fried capsicum and carrots to this and the spring onion greens.  Mix well and serve with fried rice.


Canned Tuna Fish Cutlets

Cutlet (derived from côtelette, côte, "rib") refers to  a thin slice of meat from the leg or ribs of veal, pork, or mutton (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)
a fried breaded cutlet.

Fish cutlet is a  kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak.

In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix and then in breadcrumbs and fried in ghee or vegetable oil.

Tuna Cutlets

1 can tuna (185gm) 
2 medium potatoes, boiled and mashed
1 small onion, chopped finely
1 tsp. oil
3 tbsp. chopped coriander
1 tbsp. chopped mint (optional)
2 green chillies, chopped
1 tsp. ginger paste
1/2 tsp. garlic paste
1/2 tsp. salt
(or to taste) 1/2 tsp.
cumin powder 1/2 tsp.
red chilli powder 1/2 tsp.
red chilli flakes (for extra spice, optional)
1/2 tsp. black pepper powder
juice of half a lemon 1
egg, for coating / breadcrumbs, for coating
oil for frying


Separate the tuna from the water or oil ( I used canned Tuna in water) in the can and set aside.  

Heat the oil in a pan and then fry the onions till slightly golden. 

Add ginger / garlic pastes - fry till raw smell disappears. Add green chillies.

Add the powder masalas, cumin, red chilli, red chilli flakes, black pepper powder.

Now add the drained tuna - mix and then  mashed potato and mix well again.

Add salt after tasting as sometimes the tuna has salt. Turn of the gas.

Add coriander, mint and lemon.  Mix well.

Allow the mixture to cool slightly. 

Dip each one in some beaten egg then in breadcrumbs. Shallow fry on both sides until golden and crispy.


Chocolate Cake with Ganache

On 6th of January 2017 my daughter turned 16 and I baked this simple chocolate cake topped with Ganache for her.  



Spicy Boneless Chicken Breast

For Marination:
Boneless chicken brest - 2
Chilli Flakes - 1 tsp
Kashmiri Chilli Powder - 2 tsp
Salt to taste
Sugar - 1.5 tsp
Pepper Powder - 1/2 tsp
Cumin Powder -  1 tsp
Ginger Garlic Paste - 1 tblspn
Lemon Juice - 1.5 tblspn
Oil - 2 tblspn
Yogurt / Curd - 3 tblspn

Method :  

Mix all the ingredients given for marination together. Coat the chicken in this marination.  Heat a grill pan on medium high heat.

Now put the chicken in the hot pan, leave on one side for 5 mins, this helps the chicken to get the lines of the grill pan and get a char grill look. Flip the chicken and cook on the other side for additional 5 minutes.  Flip again cooking for a few more minutes till chicken is done.  Remove chicken from grill pan and let it rest.  Serve on a bed of lettuce.


Roasted potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese.

They make a great side for meatloaf, chicken or any kind of roast.


Butter, for greasing the pan
4 medium size potatoes
¼ cup olive oil (preferably extra-virgin but it doesn't have to be), divided
1 teaspoon Italian seasoning, crushed between fingertips
4 minced cloves garlic
salt and pepper
¼ cup grated Parmesan cheese, divided
red pepper flakes, optional
fresh chopped coriander leaves for garnish


Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.

Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.

Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.

Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like).

Pour into the casserole dish and scoop out any spices or garlic left in the bowl.

Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.

Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.

Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.

Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.


Garlic Cheese Bread

Garlic Cheese Bread

Garlic Cheese Bread

Ingredients for Garlic bread dough:
  • ·         ¼ cup warm milk
  • ·         1 tsp dry yeast / any yeast
  • ·         1 tsp sugar
  • ·         pinch of salt
  • ·         3 cloves garlic, finely chopped
  • ·         ¾ tsp oregano
  • ·         1 tsp unsalted butter, at room temperature
  • ·         1 cup plain flour / maida / all purpose flour
  • ·         2 tsp oil

Garlic butter:
  • ·         ¼ cup butter, melted
  • ·         3 cloves garlic, finely chopped
  • ·         2 tbsp coriander leaves, finely chopped

Other ingredients:
  • ·         3 tbsp plain flour / maida / all purpose flour, to dust
  • ·         ¼ cup mozzarella cheese / any cheese of choice
  • ·         2 tsp chili flakes
  • ·         1 tsp oregano
  • ·         1 tsp mixed herbs


For making the garlic dough recipe:
1.   In a large mixing bowl take warm milk, dry yeast and sugar. Mix well.
2.   Let it rest for 5 minutes.
3.   Add pinch of salt, garlic and oregano.
4.   Next add the butter and maida. Knead the dough.
5.   Coat the dough with oil (I used olive oil) and let it rest for 2 hours.

For baking the Bread
1.   Punch the dough.
2.   In a small bowl mix in butter, garlic and coriander leaves.
3.   Flatten the dough on a baking paper and spread the prepared garlic butter mix generously over the dough.
4.   Top with mozzarella cheese on half of the dough.
5.   Season with chili flakes and oregano.
6.   Fold the dough and seal the edges.
7.   Brush generous amount of prepared garlic butter on top of the fold.
8.   Top with chili flakes and mixed herbs.
9.   Make slit marks over bread without cutting them fully. Bake in preheated oven at 180 degree celsius f


Chilly Chicken and Mushroom Fried Rice

Boneless Chicken pieces- 250gms
Onions- 2nos
Green chillies (chopped)- 3nos
All purpose flour / Maida- 1tbsp
Corn flour- 2tbsp
Pepper powder- ½ tsp
Egg- 1no
Salt- to taste
Soya sauce- 2tbsp
Garlic (chopped)- 9-10 cloves
Red chilli sauce- 2tbsp
Tomato sauce- 2tbsp
Chicken stock cube- 1cup
Vinegar- 2tbsp
Oil- 1tbsp + deep frying

Mix Maida, little corn flour, pepper powder, soya sauce, salt and egg in a bowl.
Add the chicken pieces to this marinade.
Heat oil for deep frying and fry the chicken pieces till golden brown. Drain and set aside.
Heat a pan with 1tbsp of oil, add garlic and saute for a minute. Add green chillies and onions and stir well.
Add the soya sauce, red chilli sauce and tomato sauce. Mix well.
In this add a little chicken stock and bring the mixture to a boil.
Mix the remaining corn flour with the stock and keep it aside.
Add the fried chicken pieces and saute well. In this add the corn flour mixture and salt and mix well.
Add vinegar and stir. Chilli chicken is ready to serve.

If more gravy is required we can add little more stock and let it boil. 

2 cups of cooked (or leftover) basmati rice 
1 cup of finely chopped mushrooms
1/2 cup of chopped onions 
1 tsp of minced garlic 
1/2 tsp of grated ginger 
2 tbsp of chopped carrots
2 tbsp chopped green capsicum 
1 tsp black or white pepper powder
2 stalks of spring onions, chopped
1 tbso soya sauce
2 tbsp oil


Heat oil in a pan and add the onions. Cook until they turn translucent. Then add the ginger and garlic and saute for a minute until fragrant.  Turn heat to high and add the soya sauce.  Cook for a minute and then add the mushrooms, carrots and capsicum. Continue to stir-fry on high heat until the mushrooms are fried and the veggies are almost cooked (not fully as the veggies should be crunchy). Add cooked rice along with the chopped spring onions and pepper powder. Mix well.

a daughter, sister,wife, mother, homemaker... just love what I am doing

"No occupation in this world is more trying to the soul and body than the care of young children. God gave the work to mothers and furnished them for it and they cannot shirk it and be guiltless"