Saturday, May 18, 2019

Boiled Egg Chaat

Boiled Egg Chaat is an appetizer which I learned during the Ramadhan fasting time. Before that, I never knew that we can make a Chaat using boiled eggs. This is super delicious, tasty and a very easy dish to make during a get together that will be liked by all. One day for Iftar, I made this and instantly everyone in my house liked this simple dish.

Sliced eggs after shallow frying
Eggs are a great comfort food and easy to cook too.This simple dish is a great source of protein as well as makes a great snack as well. This dish doesn't require any preparation, if you have unexpected guests, this is a perfect appetizer to serve.

I was going through instagram and accidentally saw this egg chaat in Jinoos Kitchen, which looked amazing and a delicious dish to try out. In this dish, the boiled eggs are sliced and shallow fried along with spices, in a tbsp of oil. The shallow fried eggs are arranged in a plate and topped with onions, tomatoes, coriander leaves, chaat masala, chili powder, amchur powder, a dash of salt and ending it with a sprinkle of lemon juice. Within minutes a lip-smacking snack will be ready to be served and enjoyed.


  1. Boiled Eggs- 3 nos
  2. Oil- 1 Tsp
  3. Chili Powder- 1 Tsp
  4. Turmeric Powder- 1 Tsp
  5. Salt- a pinch

To assemble:

  1. Onions (chopped) - 1/2 no
  2. Tomatoes (chopped) - 1 no
  3. Coriander Leaves (chopped) - 2 tbsp
  4. Chaat powder- 1 Tsp
  5. Aamchur powder- 1 tsp (optional)
  6. Chili and Turmeric Powder- a pinch
  7. Lemon juice- 1 tbsp


  1. Slice the boiled eggs and place them evenly on an oiled pan. Let this shallow fry on a low flame, add the chili powder, turmeric powder and sprinkle some salt on top and flip on both the sides.
  2. Once it is lightly fried, arrange them on a plate to be served.
  3. Spread the chopped onions evenly on top of the fried egg slices. Add a layer of chopped tomatoes.
  4. Sprinkle the chili powder, turmeric powder, Chaat powder, amchur powder, a dash of salt and end with chopped coriander leaves. Sprinkle on top with lemon juice and enjoy a delicious egg chaat.

Saturday, May 11, 2019

Stuffed Mushrooms

This delicious, tasty appetizer makes an ultimate party treat. Juicy mushrooms are stuffed with the onion-olive mixture, topped with a sprinkle of Parmesan cheese and baked till soft. These are perfect bite-sized appetizers and will be loved by all. This is an easy and elegant snack that can be assembled ahead of time. These are definitely a crowd puller.
When I was talking to my SIL, she said, for iftar, she made these stuffed mushrooms. I have heard about them before but never tried making them at home. I got curious and asked my SIL for the recipe, then I came to know that it's a very easy, simple snack which can be prepared within no time. For the filling she added chicken pieces, I made it veg and my kids loved it. It was our iftar snack which was made within minutes.

Mushrooms with stuffing...

Added Cheese and ready to get baked

In these stuffed mushrooms, the filling can be made with anything or any variety of your choice. We can even make sausage, meat, chicken, paneer filling. The mushrooms, which are perfect for this recipe are the white mushrooms or the cremini mushrooms. Just make sure that while choosing the mushrooms, make sure that they all are of the same size, for even cooking.
As I was having some extra filling, I stuffed it inside capsicum, which was an experiment and was very delicious.

These are so easy to make, just snap off the stem, stuff with the choice of filling, sprinkle with the cheese and bake till golden perfection and TADA!!!!!! The perfect, delicious, silky, smooth appetizer is ready within minutes. You can even fill the mushrooms and freeze it. For the surprise guests or for hungry kids, just take it out of the freezer and bake for an extra 5 minutes. Hope you all will like this and try it out quickly.


  1. Mushrooms- 8 nos
  2. Olives- 5- 6 nos (chopped)
  3. Onions- 1/4 cup (chopped)
  4. Salt- a dash (as olives contain salt)
  5. Cayenne Pepper Powder- 1 Tsp
  6. Pepper Powder- 1 Tsp
  7. Oregano- 1 tbsp
  8. Parmesan Cheese- 5- 6 tbsp


  1. Wash and drain the mushroom, remove the stem from all the mushrooms, leaving the cap whole.
  2. Chop the stems finely. Heat oil in a pan and saute the chopped stems along with chopped onions and olives till the onion turns translucent.
  3. Add the salt, cayenne pepper and oregano, saute well. Fill the mushroom caps with this mixture and then sprinkle each stuffed mushroom cap with a small amount of Parmesan cheese.
  4. Preheat the oven to 350 degrees F. Arrange the mushrooms on a baking tray and bake them for about 15- 20 minutes.
  5. Enjoy warm.

Friday, April 26, 2019

Homemade Cinnamon Rolls

Whenever we pass through a "Cinnabon", the inviting scent of cinnamon and freshly baked treats, crave us to try some of their amazingly delicious, gooey delicacies and as a result, we end up buying more than three to four varieties of cinnamon rolls which are not only tasty but very filling with all the frosting and glaze. My kids love cinnamon rolls like crazy but thinking about the amount of sugar and butter in the rolls we buy them once in a while.
Dough ready to get baked...
Recently my daughter was asking me to bake some cinnamon rolls so that she can have them whenever she wants. Before that, I never thought of making the rolls at home, because of the time and effort it would consume. But then I realized that making the rolls at home is far better than store-bought ones as we can adjust the sugar and butter according to our taste and usage. I made this for the first time and these rolls came out perfectly soft, moist and melt in the mouth kind. The best Cinnamon Rolls ever. My little one calls them breakfast sweet rolls.

The ingredients are very basic. We can add sugar according to our choice. While mixing the dough itself, we can add enough sugar and make the dough sweeter. Here I have used instant yeast, then too I gave a little time to proof. Some will add eggs in the dough, but here I didn't use any as without using them the dough was smooth and soft. Here I have mixed with a spatula, you can also use a stand mixer. The dough should be sticky, for a soft roll, don't add too much flour.

For a gooey, rich cinnamon roll, we can add the heavy cream just before keeping the rolls in the oven. But I didn't as I liked it this way. I have used a simple glaze to frost the cinnamon rolls. We can also make a cream cheese frosting to spread on top. The glaze should be added when the rolls are warm and allow it to soak in.

The process looks time-consuming, but once you start making the recipe, it will go with the flow. Here the time-consuming part is the proofing of the dough. Hope with all these tips and tricks you will try making this at home and let me know how they turned out.

  1. All Purpose Flour- 2 Cups
  2. Milk- 1 Cup
  3. Salt- 1 Tsp
  4. Sugar- 1 tbsp
  5. Yeast- 2 tbsp
  6. Butter- 2 tbsp
For filling:
  1. Butter- 3 tbsp
  2. Cinnamon powder- 1 tbsp
  3. Sugar- 3 tbsp
For the Glaze:
  1. Powdered Sugar- 1/4 Cup
  2. Milk- 2 tbsp
  1. In a measuring cup, add the warm milk, sugar, salt, butter, and yeast. Keep this till the yeast foams. 
  2. Take all purpose flour in a mixing bowl, add the foamed yeast mixture and mix well using a spatula, till the dough becomes sticky. Keep this covered for about 20 minutes.
  3. Meanwhile, mix the butter, brown sugar and cinnamon powder together and keep this ready.
  4. By this time the dough will rise and doubled in size. Drop this on a floured surface and roll the dough using floured rolling pin into a rectangle.
  5. Spread the cinnamon- sugar filling on top evenly using a rubber spatula. Starting at the long end, roll the dough into a tight roll and cut into 10- 12 slices and place on a greased baking tray and allow the slices to rise for another 15 minutes.
  6. Bake at 350 degrees F for 15-20 minutes until the rolls lightly golden brown and cooked well.
  7. When they are getting baked, prepare the glaze by mixing the sugar and milk in small portions until they reach pouring consistency.
  8. Once the rolls get baked, remove from oven and pour the glaze on top so that the rolls absorb the glaze very well. Serve the cinnamon rolls warm. Store the remaining cinnamon rolls in airtight containers.

Thursday, April 18, 2019

Dal Gosht/ Goat in Lentils Gravy

Dal gosht is a popular Indian dish which is a medley of mutton, spices, and lentils cooked till perfection. Dal gosht is a recipe I am sure that will be liked by all. This is so delicious and flavorful that it goes well with anything like rice/ rotis/ flavored rice/ naans. Even you can eat this along with brown bread (I like it that way). In this recipe, the lentils play an important role. This recipe can be prepared using any variety of lentils. Some use split Bengal gram, some use split pigeon peas. It all depends upon your taste and choice.

As a kid, I used to eat this dal gosht, when we were living in Andhra. Our neighbors often made this and whenever they make, they would share with us. Like all the other Hyderabadi dishes, I loved it at first bite. But as we moved out of Andhra, I completely forgot about this dish. Recently when I ate this at my friends' place, all the memories associated with this dish came through and my liking for this dish once again started.

Before I forget about this recipe, I thought of making it and posting it in my blog, so that it will be always there as a reference for me whenever needed.  In this dish, the mutton pieces are simmered along with the flavorful combination of spices and mixed with lentils to a perfectly thickened gravy. This will be a finger-licking delicious dish, which will be an instant hit among the guests and family members.
What are you waiting for????? Without wasting a single minute, let's get started with this recipe and let me know how this turned out.


  1. Tur Dal/ Split Pigeon Peas- 1/2 Cup
  2. Split Red Lentils- 1/2 Cup
  3. Goat Meat- 2 lbs (washed and drained)
  4. Onions (sliced)- 2 nos
  5. Green Chilies (slit)- 3-4 nos
  6. Tomatoes (chopped)- 2 nos
  7. Ginger n garlic Paste- 1 tbsp
  8. Red Chilli Powder- 1 tbsp
  9. Coriander Powder- 2 tbsp
  10. Turmeric Powder- 1/2 tbsp
  11. Garam Masala Powder- 2 Tsp
  12. Lemon juice- 2 tbsp
  13. Oil- 2 tbsp
  14. Water- as needed
  15. Salt- as required


  1. Wash the lentils and pressure cook them till cooked and mushy. Keep this aside.
  2. Heat oil in a pan, add the sliced onions and fry till translucent. Add a little salt to get the onions to cook fast.
  3. Add the green chilis along with ginger and garlic paste. Stir well. When the raw smell disappears add all the spice powders. Mix well.
  4. In the above add the drained meat along with the required amount of salt, mix well till everything gets well incorporated.
  5. Close with a lid and let the meat cook till tender. Once when the meat gets cooked well add the cooked lentils, mix, drizzle the lemon juice, adjust salt accordingly and enjoy along with steaming hot rice, rotis or naan.

Tuesday, April 9, 2019

Oats and Peanut Butter Energy Bites

These are healthy no-bake energy bites which we can be had before or after a workout. These energy balls are also called as protein balls, power balls, truffles. These will be liked not only by adults but also by kids. Nowadays, I have started making different varieties of energy bites. Some are baked and some are not, like these. These energy bites are a hit among everyone. These bites will make a perfect gift for your friends and family.

The best thing about these energy bites are, you can add anything of your choices like chocolate chips or raisins or chopped dates. Instead of peanut butter, you can also use almond butter. I made these one day when I was searching for healthy snack recipes and I stumbled upon many different energy bite recipes which are easy to prepare, no- bake and is not time-consuming. These are quick to- go snacks, which is very healthy and filling too.

This time for the MFB challenge we have to post "healthy Bites" and I this these no-bake Oats and Peanut Butter Energy bites are perfect.

I have become a huge energy bite aficionado. This is a simple, foolproof method. Within minutes a perfect, healthy, nutritious, and delicious snacks can be made and that too without any effort. Hope you all will try this and let me know how it turned out.

  1. Oats- 1 Cup
  2. Peanut Butter- 1/2 Cup
  3. Dried Cranberries- 1/4 Cup
  4. Flax Seeds- 2 tbsp
  5. Chia Seeds- 1 tbsp
  6. Vanilla Extract- 1 tsp
  7. Honey- 2 tbsp


  • Mix all the ingredients in a bowl and make small round bite-sized balls. Keep them in the refrigerator till set for about 1 hour and enjoy.

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Sunday, March 31, 2019

Saag Paneer/ Cottage Cheese with Greens

Saag paneer/ Cottage Cheese with Greens is a classic favorite dish for most of the  Indians across India. This is a very popular dish in North India. Traditionally this dish is made of mustard leaves, spinach, and fenugreek leaves. The recipe is a combination of different varieties of greens with the perfectly browned paneer cubes which are infused with Indian spices and are stewed together in the rich cream or coconut milk till done.

Recently, while I was talking to my friend, who is Polish, but is a big fan of Indian food, she mentioned how she loves Saag Paneer. So I tried making this dish when I invited her home, she liked it a lot and this was a big hit at my house too. So from then on, this dish is prepared once in a week, which we eat along with chapatis or rice. It is so easy to make and not time-consuming.

This recipe requires an incredible amount of spinach, feel free to use any amount of spinach. Here in the US, I tried making this along with kale, spinach, fenugreek leaves, broccoli. Whatever greens, they are, all tastes perfectly good. Paneer is available abundantly nowadays. Some people will use homemade paneer, which tastes amazing. I fried the paneer lightly as I love the soft crumble texture of paneer. Some love it crunchy and can be done golden brown. The spices will add a nice flavor to the dish and last but not the least, the cream is added to make the dish more rich, creamy, tasty and flavorful. Instead of cream, we can also use coconut milk. A delicious, amazing dish will be ready to enjoy, by adding all the above ingredients and with a little bit of love. Hope you will try to prepare this and will like it. Please let me know.


  1. Paneer/ Cottage Cheese- 2 Cups (cubed)
  2. Oil- 3 tbsp
  3. Spinach- 3 Cups
  4. Fenugreek Leaves- 1/2 Cup
  5. Onions (chopped)- 1 no
  6. Tomatoes(chopped)- 1 no
  7. Ginger and Garlic Paste- 1 tbsp
  8. Turmeric Powder- 1 Tsp
  9. Red Chili Powder- 1 Tsp
  10. Coriander Powder- 1 tbsp
  11. Cumin Powder- 1/2 tsp
  12. Garam Masala Powder- 1 Tsp
  13. Salt- as required
  14. Cream- 2 tbsp


  1. Chop the spinach and fenugreek leaves using a hand blender. Keep this aside.
  2. Fry the cubed paneer pieces on a slow flame in 1/2 tbsp of oil. When they turn a light golden color, keep them aside.
  3. In the same pan, add oil, saute the onions till translucent. Add the ginger- garlic paste. Fry for a min on medium flame.
  4. Add the chopped tomatoes and when they turn mushy, add all the spice powders along with required amount of salt.
  5. Add the chopped greens, stir for about 2 minutes. In this add the lightly fried golden colored paneer, mix and pour the cream on top. Stir lightly and enjoy naan/roti dipped in hot saag paneer.

Sunday, March 17, 2019

German Chocolate Cake

The German Chocolate cake is a classic. For so long, I was thinking of baking this German Chocolate Cake and I made this for my Husband's birthday and it was a super hit. My husband is not a big fan of coconut. Surprisingly, he liked it because the coconut flavor was not too overpowering and the pecans added the crunch.

It is said that the name, "German" for the cake is not because of the country "Germany", it's because of the use of German chocolate, and the chocolate is named for the man "Samuel German" who specifically blended dark chocolate.

No German chocolate cake would be complete without the coconut- pecan filling!! Evaporated milk, egg yolks, butter, and sugar are cooked and the addition of coconut and chopped nutty pecans, in the end, gives a nice filling for the cake which tastes heavenly.

You don't need to frost the cake with chocolate. We can just fill the cakes with the coconut- pecan filling and leave it without frosting. That gives a naked look. As I made this cake for a special occasion, I made a light chocolate frosting.

Here for making this cake, I have separated the eggs and added the egg whites in the last, by folding the peaks little by little into the cake batter.

This is the best homemade German chocolate cake which is very addictive and will be liked by all. Hope you will try this cake and let me know.

Ingredients for the Cake:

  1. All Purpose Flour- 1 1/2 Cups
  2. Sugar- 2 Cups
  3. Cocoa Powder- 3/4 Cup
  4. Eggs- 2 no
  5. Vanilla Essence- 1 tsp
  6. Oil- 1/2 Cup
  7. Boiling Water- 1 Cup
  8. Buttermilk- 1 Cup
  9. Baking Powder- 2 Tsp
  10. Baking Soda- 2 Tsp
  11. Salt- a pinch


  1. Preheat the oven to 350 degrees F.
  2. Beat the eggs along with vanilla essence, buttermilk using a blender. Add the sugar, beat well till all the sugar gets dissolved.
  3. In a mixing bowl, sieve the all-purpose flour, salt, baking powder, baking soda, and cocoa powder. At this, fold the above egg mixture till everything gets mixed well. Pour this in a greased cake pan and bake in an oven for 30- 40 minutes or a skewer inserted comes out clean. 
  4. Cool the cake on a cake rack.

Ingredients for Coconut and Pecan Filling and topping:

  1. Shredded Coconut- 1 Cup
  2. Pecans (chopped)- 1 Cup
  3. Evaporated Milk- 3/4 Cup
  4. Egg Yolks- 3 nos
  5. Butter- 1/2 Cup
  6. Sugar- 1 Cup
  7. Vanilla Extract- 1 tsp


  • Pour all the ingredients in a saucepan and heat on a low flame till all the ingredients, mixes and reduces to become a slightly thick batter.
  • Take it off the flame and let it cool.

Ingredients for Chocolate Frosting:

  1. Butter- 1/4 Cup
  2. Cocoa Powder-1/4 Cup
  3. Sugar- 1 Cup
  4. Vanilla Essence- 1 tsp
  5. Milk- 2 tsp


  • Beat the butter along with other ingredients till they become soft and smooth. If you feel the frosting is thick, add little milk and beat well.

Assembling the cake:

  • Cut the cooled cake in two layers, using a serrated knife. Spread half of the coconut- pecan frosting on one cake layer, top it with the other cake layer and cover the cake with the chocolate frosting and spread the remaining coconut- pecan frosting on top and enjoy.

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