4 Boiled Eggs (cut into 2 halves each)
1¼ cup besan
1 cup Rice Flour
Salt (to taste)
1 tsp Red Chili Powder
3 Green Chillies – optional
Cooking soda – pinch
Oil (to fry)

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How to make Egg Bonda

Put chilli powder and a little salt over the boiled eggs. This step is optional.
Prepare the batter with the besan, rice flour, chilli powder, green chillies, soda and salt.
Heat the oil to fry bonda.
Dip the boiled egg pieces one by one into the batter and put it inside the hot oil.
Roast it till it gets golden brown color.
Repeat it for all the egg pieces.
Serve hot egg bonda with tomato sauce.



1 tbsp ghee/clarified butter
1 cup of broken vermicelli/seviyan
2 cups of milk or 500 ml milk
¼th cup sugar or add as per taste
½ tsp cardamom powder/elaichi powder
¼th cup milk powder
10-12 raisins/kishmish
4 to 5 almonds sliced thinly
4 to 5 pistachios sliced thinly (optional)
4 to 5 cashews sliced thinly

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How to make meethi seviyan

. Firstly keep all the ingredients ready for the seviyan. break the seviyan and keep aside.
. Chop the dry fruits and place aside.
. Heat a pan and then add 1 tbsp ghee.
. Let the ghee melt and then add 1 cup of the broken seviyan.
. On a low to medium flame, with frequent stirring roast the seviyan till they become golden. since i used pre roasted seviyan, i didn’t have to roast the seviyan much. however, if you use seviyan which is not roasted, then you will need to roast for some more time.
. Add all the chopped dry fruits and raisins. stir them nicely.
. Lower the flame and pour 2 cups of milk. instead of milk you can also add water.
. Stir and mix very well. then continue to stir for 2 to 3 minutes.
. Now add ¼ cup of sugar. keep stirring the mixture.
. Add ¼ cup of milk powder. if you do not have milk powder, then just skip it. mix again
. Sprinkle ½ tsp cardamom powder and stir well.
. The mixture will start thickening and the seviyan will also begin to absorb milk. when all the milk has been absorbed, switch off the gas.
. Serve meethi seviyan hot or warm or chilled.

    . You can even garnish with some sliced dry fruits while serving…


Oil for deep frying


250 grams boneless chicken
1 ½ tsp. chilli sauce
1 ½ tsp. soya sauce
¼ tsp pepper powder
2 to 3 tbsps corn flour (1 tbsp more optional)
2 to 3 tbsps plain flour / maida (optional use to get restaurant style)
¼ tsp. red chili powder
Salt little


1 ½ tsp. soya sauce
1 tsp chilli sauce (you can substitute with ketchup)
½ tsp. red chilli powder
¾ to 1 tsp. vinegar
½ tsp. sugar


1 medium onion thinly sliced or cubed
2 tsps garlic chopped
¼ to ½ cup cubed bell pepper / capsicum
1 to 2 green chilies slit and deseeded
1 sprig of spring onion chopped (optional)
4 to 5 leaves of celery chopped finely (optional)
Spring onions for garnish

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How to make dry chilli chicken

. Marinate chicken with chilli sauce, soya sauce & pepper powder. Set aside until you prepare the rest. At least for 45 minutes.2 hours is best.
. Meanwhile you could chop your onions, bell pepper and make the sauce ready for seasoning.
. Sprinkle corn flour, plain flour (optional) on the meat along with salt and mix well.
. If you like to have yours coated with crunchy flour like we get in restaurants, then use 1 more tbsp corn flour and 2 tbsp. plain flour , Add chili powder. If you wish to use egg, you can add it now. Mix well.
. Prepare the sauce .Add soya sauce, chili sauce, red chili powder, vinegar and ½ tsp sugar to a bowl and mix well.
. Heat oil in a pan and deep or shallow fry till it is done. Keep stirring to fry evenly. Do not over fry, it tends to turn hard. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven.
. When the it is cooked, drain on a kitchen tissue.
. Remove off excess oil from the pan, just keep 2 spoons oil in the pan.
. Add garlic fry for about a min, add onions, capsicum, spring onions, and celery and green chilies and fry till they turn slightly soft for about a minute or so.
. Pour the sauce that was prepared at step 5.
. Let the sauces bubble up well.
. Add the fried chicken, Mix well. If it looks dry, sprinkle little water. Saute on high flame for 2 to 3 minutes.
. Serve chilli chicken recipe hot as appetizer with fried rice or noodles.

chilli-chicken-dry recipe


Eggs – 5 to 6
Onions – 4, finely chopped
Potatoes – 1 cup, grated
Carrot – 1/2 cup, grated
Green Chillies – 2, finely chopped
Coriander Leaves – a bunch
Turmeric Powder – 1/4 tsp
Maida – 250 gms
Salt as per taste
Oil – 250 ml

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How to make Egg Samosa

. Shift together the maida and salt into a bowl.
. Add 1 tsp of oil and mix well.
. Keep aside for 60 minutes.
. Heat 1 tsp oil in a pan.
. Saute the onions and green chillies until onions turn golden.
. Add the grated potatoes and carrots.
. Stir-fry for a minute.
. Add salt, turmeric powder and coriander leaves.
. Break the eggs into the pan and cook until the eggs are done.
. Make small balls of the maida dough and roll them into thin chapatis.
. Place a tsp or 2 of the egg mixture and shape them into small/medium triangles. Seal the edges with little water.
. Heat oil for deep frying in a pan.
. Deep fry the prepared samosas until golden brown.
. Remove and drain excess oil.
. Serve hot with chutney or sauce.




Ingredients :

Bread Slices : 6 – 8
Chickpea Flour: 1 cup
Rice Flour: 1/4 cup
Onion : 1
Green Chillies: 2, finely chopped
Finely Chopped Cilantro / Coriander Leaves : 3 tbsp
Roasted Cumin Powder : 1 tsp
Red Chilli Powder : 1/2 tsp (Optional)
Salt to taste

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How to make Bread Besan Toast

. Peel and chop the onion into small pieces.

. In a mixing bowl, Combine all the above ingredients except bread and oil.

. Slowly add water and mix it to a thin consistency.

. Dip the each bread slice both sides into the batter and place it on the hot tawa / pan.

. Add oil around the edges and roast it both sides on low heat till golden color.

. Remove from the flame and serve hot with chutney or tomato sauce.

bread besan toast


Boneless chicken – 250 gms/1/4 kg (cut into small bite sized pieces)
Oil for deep frying
Yogurt – a little less than 1/2 cup (perugu/curd)
Salt to taste
Turmeric powder – 1/4 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1/4 tsp

For Marinade:

Turmeric powder – large pinch
Red Chili powder – 1 tsp
Black pepper powder – 1/4 tsp
Ginger garlic paste – 1 tsp
Lemon juice – 1/2 tbsp
Salt to taste

To coat chicken that has been marinated:

Egg – 1
Cornflour – 1 1/2 tbsp
Rice flour – 1/2 tbsp
For Tempering/poppu/tadka:
Cooking oil – 1/2 tbsp
Curry leaves – 1 sprg
Garlic – 2 cloves, minced (optional)
Ginger – 1/2″, minced
Green chilies – 4-5, slit length wise

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How to make Chicken 65

. Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
. In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
. After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
. Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame.
. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
. Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
. Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds.
. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
. Add the yogurt mixture and cook on low to medium flame, mixing the contents well.
. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
. Remove onto a serving plate. Garnish with coriander leaves.



1 cup soya nuggets / meal maker
half tsp garam masala
half tsp red chilli powder or paste from 2 green chillies
salt as needed
4 tbsp of besan/ chickpea flour
2 tbsp rice flour
half tsp ginger garlic paste
half tsp carom seeds / ajwain
A generous pinch of turmeric / haldi
water as needed
2 tbsps of onion in paste form (optional)
Oil for frying

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How to make Meal maker pakoda

. Heat 4 cups of water to a boil. Switch off the stove and add the soya nuggets.
. Squeeze and drain off the water. Repeat rinsing twice in cold water and drain completely.
. Add all the other ingredients to a bowl except water and oil.
. Add water little by little and make a thick batter.
. Heat oil in a pan. When the oil is just hot enough, reduce the flame to medium.
. Drop the soya nuggets with spoon. Deep fry until golden, stirring often.
. Drain them on a kitchen tissue.
. Serve hot with tomato ketchup or chutney or tea.



2 eggs
2-3 slices of Bread
1/2 onion (finely chopped)
1/2 tomato (finely chopped)
1-2 green chilies (finely chopped)
2 tbsp chopped coriander leaves
Salt To Taste
1 tbsp milk
1/2 tsp red chili powder or to taste
Oil to fry

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How to make Egg Toast

. Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
. Beat the mixture until foamed.
. Heat oil in a frying-pan .
. Dip bread slice in the mixture and coat it evenly and fry over low flame.
. Fry on both sides until done. Repeat the same for other slices.
. Serve egg toast hot with ketchup.

egg toast

Ingredients :

Cashew Nuts : 1 cup
Ghee : 1 tsp
Black Pepper Powder : 1/4 to 1/2 tsp
Red chilli powder to taste
Salt to taste
A big pinch of sugar (Opitional)

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How to make Spicy Roasted Cashews

. Heat a teaspoon of ghee in a wide pan.
. Add and roast the cashews until golden brown color.
. Sprinkle the salt, red chilli powder, sugar and pepper powder and mix well.
. Turn off the flame let it cool completely.
. Store in a airtight container and serve as a snack.

spicy roasted cashews


Corn kernels – 1 cup, boiled
Butter – 1 tablespoon, softened to room temperature
Black pepper powder – ¼ teaspoon
Salt – to taste
Black salt – ⅛ teaspoon
Red chili powder – ½ teaspoon
Chaat masala – ¼ teaspoon
Cilantro or coriander leaves – 1 tablespoon, finely chopped
Lemon juice – ½-1 teaspoon

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How to make Masala corn

. First boil the corn cob. Break the whole corn into two, so it fits into pressure cooker. Take into the cooker with water.
. There should be enough water, so corn is submerged into the water. Pressure cook it for 3-4 whistles on medium heat.
. Turn off the stove, let the pressure go down by itself. Then open the lid. Remove the corn and let it cool to touch.
. Once it is cool, Remove the corn kernels. You can do it by hand. Or Hold the corn vertically and run the knife near the cob.
. Add rest of the ingredients (butter, salt, pepper, black salt, chaat masala, red chili powder and chopped cilantro). Also squeeze some lemon juice.
. Mix very well, so everything is incorporated well.
. Masala corn is ready to serve.

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