Chapli Kabab

Do you like Kababs, I love them. I made this once jobless new year. I was home alone in Qatar, while my husband was in India. To make time pass on new years eve I made these, they were lovely… Of course I ate most of them myself, but the few I took to school on the 3rd of January was a big hit with my colleagues. I hope you will try this and let me know how it was.

Recipe from Fauzia’s Kitchen Fun. Find the recipe here verbatim. Thanks Fauzia 🙂


Chicken Mince – 500 gm (all water squeezed out completely)

Egg – 1 (lightly beaten)

Egg – 1 (scrambled)

Onion – 1(finely chopped)

Cumin powder – 1 tsp.

Coriander powder – 1 tsp.

Chillies – 2 (chopped)

Red chilli flakes – 1/2 tsp.

Garlic paste – 1/4 tsp.

Ginger paste – 1/4 tsp.

Tomatoes –  2 (seeded and chopped)

Salt to taste

Black pepper powder – 1/2 tsp

Fresh coriander leaves – 2 tbsp.

Breadcrumbs – 2-3 tbsp.


My new year lunch Jeera rice, chapli kabab, Dal fry, chicken fry, and lemon pickle.


Mix everything together then refrigerate the mixture for half an hour. If you leave them too long, the tomatoes will release water and make the kababs soggy, so they will end up breaking in the oil. You can even shape the patties and place them on a tray, then stick the tray in the freezer for half an hour so they firm up. Then proceed to fry them directly from the freezer…this helps maintain their shape. 🙂

Heat a small non-stick frying pan with 2-3 inches of oil, shape the patties flat and round. Fry them on high heat first then lower the heat to medium low and continue cooking the kababs until the color is nice and dark. Turn them over carefully and cook the other side. Try not to crowd the pan, it will be easier to turn if you do 2-3 at a go. Remove and drain on kitchen towels. Drizzle some lemon juice on them before serving. Serve with onions and mint chutney.

Here is a last look




Egg Roast

On Friday I saw a post by my cousin, Liju Kishore chechi, with this beautiful looking egg roast, it was red, fiery and absolutely beautiful … I asked her for the recipe and she gave it to me. This is her mother Ponamma aunty’s recipe. I think there is something wonderful in the recipes our mother’s and aunties use … there is something of a wow factor … this one is sure a wow.

There are many awesome cooks in my family, maybe I can chronicle their recipes.. kinda something wonderful to pass on isn’t it. I already have a few family recipes here on my blog… my MIL special chicken curry , my Mom special fish curry  and Lucya Aunty special fish curry 

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Eggs – 2-3 Boiled and de-shelled. Keep it whole, do not cut into half

Onion – 2 finely sliced

Tomato – 2 finely chopped

Chilli powder – 2-3 tsp (depending on ur spice)

Ginger garlic paste – 1 tsp

Pepper powder – 1/2 tsp

Garam Masala – 1/2 tsp

Salt – as needed

Sugar – 1/2 tsp (Optional)

Mustard – 1 tsp

Curry Leaves

Oil (little extra than normal for sautéing)

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In a Kadai add oil, add mustard and curry leaves. Add onions and allow to sauté well till it becomes nice and dark brown (do not make it black). This will take time and take care not to burn the onions.

Add ginger garlic paste and sauté and add tomato and let it become mushy and soft. Add all the powders and saute nicely for 2-3 mins till raw smell goes.

Add salt, 1 cup water and allow to boil. Poke the boiled eggs with a fork and add to the masala and cover and cook for few mins or till all water evaporates and it becomes thick.

Add the sugar in the end and mix well.

It’s quite spicy, so watch out.

Till we meet again …

Vegetable Omlete

Long time no see you guys thinking. I agree it’s been a long time over a month and I was least bothered to check my mails. The reason … I am at home … Home sweetest home. The sweetest thing to come home and be pampered, or as I keep telling my friends, I am taking a break from pampering to being pampered. My sister Monisha is a wonderful cook and I have been enjoying my pre marriage days, eating, sleeping, and roaming the streets of Chennai. It was bliss. Of course it goes without saying I am missing my husband like crazy, but all the same this break was a God send.

One of my friend who semi frequently visits my blog asked me how long should she stare at a picture of my beef roast (she is a vegetarian – the woman knows not what she misses), but I did get the message I have been ignoring my blog for a long time and that is unpardonable. So here it is I haven’t cooked anything worth posting while in Chennai so I am just going to post a recipe from my drafts.

To get out of my sabbatical I would love to show you an omelet – the mother of all omelets. Practically a Spanish omelet but not really Spanish, but from the site of one of my favorite food bloggers – Maria from Marias Menu.  It is filling in itself a perfect break fast material; it is also perfect with some toast.  And like Maria this is usually our Friday morning brunch after church. So toasting Maria for her wonderful recipes, here is The Vegetable omelet. The recipe can be found here. What are you waiting for people check out Marias fabulous omelet and try it out. If you love eggs you WILL love this.

P.S – As a flavor enhancer I sometimes sprinkle 1/2 tsp of pasta seasoning. Totally optional of course. It is yummy even without it. Oh and I skip the cheese too.

Vegetable Omete

Till we meet again

Indian Pancake / French crepes with coconut stuffing

What is your favorite breakfast? Is there any breakfast that you eat over and over again, in spite of it being unhealthy to the core? Is there a breakfast that takes you down memory lane no matter how often you eat it? The answer to all the above questions for me is pancake (The indianised one).

My mother was a working woman, so with two small children to rush to school  the breakfast is more often than not Idly (till today I make plain idly only under extreme duress), but come Sunday this used to be the special. French crepes filled with a coconut and sugar mix. Lovely I still love it and try making it atleast once in a while. Why only once in a while, my husband is not very find of it. Not to mention it is totally unhealthy (all that maida sighhh, not to mention coconut and sugar).

So this is a delicacy that I make about once in a month but this makes a great breakfast or evening snack for children. I do not know a single child who does not love this pancake. Yes I know pancake is thick and this is actually called French crepe, I know. But this is what I called it all my childhood and now the name3 has stuck. Incidentally, it is also called madaku sadhanam in Malayalam.  People you know what I am going to tell you … go ahead and try it out because your inner child will love it

Yummy pancake

All-purpose flour – 2 cups

Milk – 1 cup

Butter – 2 tablespoons, melted

Eggs – 1 or 2

Salt – ¼ tsp


Coconut – 1 cup

Sugar – as much or as little as you want


Pancakes / French crepes

Mix flour, butter, eggs and salt with milk a little at a time in a blender until the mixture gets a dosa consistency. Set batter aside for 10 minutes.

Mix both the ingredients for the filling together and keep aside.

Grease a non stick tawa and make crepes just like you make dosas. Just remember the crepes have to be very thin (ladies remember your crepe dupatas/ sarees etc). Meanwhile take a little filling and line it in the middle  just like you would for a masala dosa and close it by bringing both the sides to the centre. Serve warm.

P.S – If you want to make it a little less unhealthy you can substitute milk with low fat milk or even water. You can do away with the eggs and butter it tastes good but its better with all these ingredients.

Healthier pancakes

You can again substitute sugar with jaggery or brown sugar but its just not the same

Egg Curry/Roast

To continue with my previous post a match made in culinary heaven for Idiyappams are egg curries. I am a lover of eggs, but my husband is not but I believe that I have a convert now after this egg curry. This is a really good curry for any Indian main course. If you want it as a side dish just add lesser water and make it roast. So here comes egg curry spicy, tangy and tasty.

BTW this is for a very special ex student of mine from my Hindustan days, Sanjay  Sateesh. He is a reader of my blog and specifically asked for an egg curry recipe. Sanjay I hope you like it.

Egg Roast

Eggs – 2 (Boiled and shelled and cut into 4 till halfway)

Onions – 2 (Sliced)

Tomatoes – 2 (Chopped)

Green Chillies – 2(Slit)

Freshly crushed Ginger Garlic– 1 tbsp (use store bought only if you have to)

Red Chilly Powder – 1 tsp

Coriander Powder – 1 tbsp

Turmeric Powder – 1/4 tsp

Meat Masala Powder – 1 tbsp

Curry Leaves – A sprig

Oil – as needed

Water – as needed

Salt – to taste


Heat oil in a deep pan and saute onions until translucent. Add green chillies and curry leaves and continue sautéing the onions till brown.Add chopped tomatoes and cook until pulpy and mashed. Add ginger garlic paste and fry for a minute till the raw smell goes off.

Add the powders, salt and saute for a few till the oil is seperates. Add 1 cup water to the and bring the gravy to a slow boil and then simmer it until desired consistency is attained.

Add the egg halves and cover it with the masala. Continue to simmer for a couple of minutes more and remove from heat.

Please remember that you must not cook the eggs in the masala for long as it tastes bad then. Garnish with coriander leaves if you have them (I didn’t).