Month: October 2015

Masala Egg Muffins

Masala Egg Muffins

A very very simple and interesting way to satiate your mid time hunger cravings…

Ingredients( yields 6 muffins)

1 medium onion chopped
1 small capsicum chopped
1 small tomato chopped
2 eggs
1/4 cup milk
1/4 cup oil
1/2 teaspoon baking powder
salt to taste
1/2 teaspoon black pepper
1/2 teaspoon chaat masala powder
2 cubes grated cheese


Grease your muffin tray using some oil and keep it aside. Pre- heat you oven to 180 degrees C.
In a bowl, mix all the chopped vegetables together.
In another bowl, beat the eggs, add milk, oil and baking powder and beat them a little more. Now season it with black pepper, chaat masala, and salt( be careful of not using too much salt, as chaat masala also has salt in it). Beat it till light and fluffy.
Now take the muffin tray and fill each cavity about half with the vegetables. Sprinkle grated cheese over it generously. Now fill the cavity with beaten egg mixture, just leaving about quarter of an inch of space.
Bake this at 180 degrees C for 20-25 minutes and you have a lovely egg muffin ready. Accompany it with a mug of hot soup of your choice and it will serve as a perfect evening snack for the coming winters.

Chilly Chicken Dry

Chilly Chicken Dry

This one is a sure shot hit at my place, Its my son’s favourite and almost an every weekend affair.

250gm boneless chicken shredded into thin strips
1 table spoon ginger garlic paste
2 cloves garlics chopped
1 table spoon chilly garlic sauce
1 table spoon soya sauce
1 table spoon vinegar
1 teaspoon honey
½ teaspoon brown sugar
1 onion cut into rings
1/2 capsicum shredded into strips
1/2 teaspoon ajino moto
2 table spoon refined oil
salt to taste

For frying the chicken:
2-3 table spoons all purpose flour
1 egg
1/2 teaspoon black pepper powder
1/2 teaspoon salt
a pinch of ajino moto
water for mixing
Oil for frying

Take the all purpose flour in a bowl, and add rest of the ingredients, adding water, make a mixture of coating consistency. Dip chicken strips in this batter, and deep fry until golden brown in colour. Keep them aside.

Now in a separate wok, take oil, and add chopped garlic, saute it for sometime, then add ginger garlic paste, saute it a little more. Then add the onion rings and honey, and sauté till onions turn little brownish in colour. Now add the brown sugar and let the onions caramelize a bit more.
Now add the red chilly sauce, soya sauce and vinegar to the onions and garlic and sauté it for a couple of minutes on high flame. Add the fried chicken, and capsicum, stirring continuously, sauté it on medium flame for another two minutes. Now season it with ajino moto and salt and let it simmer for a couple of more minutes.
A very very yummy easy chilly chicken dry is ready to be served.

Riot of Flavors

Riot of Flavors

This cake is a true delight for the ones who want not just one but three flavours in a single cake..simply delightful…

Ingredients for the cake:

10 heaped spoons flour
1/2 cup oil
1 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
3 spoons curd
1 spoon vanilla essence
Food colouring- red, green and orange

Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and eggs and beat them lightly. Add oil to this mixture. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely.  Divide this mixture in 3 parts and add the colours red, green and orange and mix gently. Grease the cake tin and pour the mixture into it line wise, one colour at a time, to make three different lines of the colours. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.
Ingredients for the Icing:
1 1/2 cup whipped cream
3 table spoons strawberry crush
3 table spoons kiwi crush
3 table spoons orange crush

In a large bowl, whip the cream until stiff peaks are formed. 

Transfer the cooled cake to a turn table, cut it in half from the centre. Moist the cake by sprinkling some water on it. Gently spread the whipping cream over it and cover the cake with top piece. Spread the remaining cream on the top of the cake and fully cover it. Add some cream to a piping bag and decorate your cake as desired preferably giving three equal spaces by creating boundaries. Now fill up each space with the crush of your choice, you don’t have to necessarily line the top colours with the base colours of your cake, this way however you cut, you will get a contrasting colourful cake, with a different colour on the top and a different colour of the base, though its purely your choice, I like it this way. A hint of surprise is always good. And there you have a colourful looking and amazingly tasty cake , you get 3 flavours to experience in one cake…

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