Tuesday, 14 March 2017

Crispy Potato and Cheese Balls

As said cheese improves the flavor of life. today i am going to discuss about one of my favourite tea time snack "Crispy potato and cheese balls" and obviously cheese is the secret ingredient that makes it mouth watering. This snack is also loved by kids a lot but, you need to take care of spices when you are cooking this for kids.

So here we go.....

what all we need to prepare this tasty snack...?
  • 3-4 boiled and mashed medium sized potato
  • 1/2 cup grated Parmesan/mozzarella cheese
  • 1/2 cup finely chopped onions 
  • 1-2 chopped green chilies
  • 1 teaspoon chopped coriander leaves 
  • 1/4 teaspoon black pepper powder
  • 1/4 teaspoon chilly flakes
  • 1/4 teaspoon garam masala
  • Bread crumbs
  • corn flour 

  • Mix Potato, onion, green chilly, chilli flakes, pepper, coriander, garam masala and salt in a bowl.
  • Take one small portion of the mixture in hand and stuff the cheese in centre as shown in pictures below.

  • After stuffing the cheese make smooth balls using your both the hands.
  • In a bowl, mix cornflour and water and make a batter of flowing consistency.
  • Dip the balls in the batter and then roll the wet balls in bread crumbs.

  • Deep fry the balls on medium flame and stir occasionally until the balls are golden.
  • serve hot with tomato sauce or green chatni.

Happy Cooking

Wednesday, 1 March 2017

Peri Peri Chicken 

Peri peri chicken is prepared by marinating chicken in spicy peri peri sauce which is made up of hot African bird's eye chillies. African Bird’s eye Chillies – Also known as PERI-PERI when thrived and ripened.

Time: 6-7 hrs to marinate, 
          40 mins cooking time


To prepare peri peri sauce
  • 10-15 Bird's eye chillies
  • 8-9 garlic gloves
  • 1 small onion finely chopped
  • 1 teaspoon oregano
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Apple cider veniger
  • salt
other Ingredients:
  • 2 pieces of boneless chicken breast or chicken fillet
  • oil to grease  

  • put all the ingredients given for peri peri sauce in a mixer grinder and make a fine paste.
  • Now, wash the chicken pieces and drain the water out. make cuts in the pieces with the help of a knife as shown in picture.
  • Arrange the chicken pieces on a plate and with the help of a blush apply the peri peri sauce all over on both the sides.

  • Now cover the plate with cling wrap nicely and keep the marinated chicken overnight in fridge. we can also keep it for 6-7 hrs. but I personally recommend to marinate it overnight, this makes chicken to absorb the flavours of spices very nicely.
  • Take out the chicken from fridge and allow it to reach room temperature.
  • Grease a grilling pan with oil and arrange the chicken pieces on it. brush some oil on the chicken as well.
  • Preheat oven on 180C. 
  • Roast the chicken for 40 minutes. 
  • serve hot with grilled veggies, corn and peri peri sauce.

Happy Cooking

Wednesday, 8 February 2017

Bread Roll 

White bread is something which is always available at any house hold. we all have tried bread in different ways like toast, sandwich, it goes well in daily breakfast.

Bread can also be used in preparation of many teatime snacks. I am going to discuss one of the tea time snacks today i.e. Bread roll.

For bread roll we need following ingredients:

  • 2 Boiled potatoes
  • 4 pieces of white bread ( sides removed)
  • 1 small onion finely chopped 
  • half cup green peas 
  • half cup grated radish
  • 2 teaspoon finely chopped green chillies 
  • 2-3 pinch of aam choor powder
  • 1 teaspoon garam masala powder
  • salt as per taste 
  • bread crumbs 
  • oil to fry


For stuffing

  • Peel and mash boiled potatoes.
  • In a deep pan heat 2-3 tablespoon oil and roast finely chopped onions and green chillies in it until they are light golden.

  • after the onions start turning golden, mix green peas in it and cook for 2-3 minutes.
  • Now, mix mashed potatoes in it. mix well on low flame.
  • Mix ammchoor, garam masala and salt in potato mixture and allow the mixture to cool.
  • Once it reaches normal room temperature mix grated radish in it.

  • Now, to prepare the sliced bread coating we need to take a bowl of water. soak the sliced bread in water, as soon as the bread will be dipped in water it becomes very soft. press the soaked bread with both hands to release the water out.

  • Put a small portion of potato mixture in the centre of the bread and pack it by joining all the 4 ends of the bread.

  • Roll it a bit with light hands to make sure that no ends are open. coat this stuffed bread in bread crumbs 
  • To fry these bread rolls heat oil in a pan and slowly fry in hot oil. do not fry too many rolls at once, try to fry 2-3 at once this will make it easy to Handel.
  • Fry on low flame because the bread gets overcooked and dark on a bit high flame as well.

  • Serve hot with green or red chatni.
Happy Cooking 

Thursday, 12 January 2017

India style mixed sauce pasta / macaroni
cooking time - 25 mins 
course - main
by: Monika Singh

Ingredients for white sauce
1 spoon butter
½ table spoon black pepper powder
2 spoon all-purpose flour (Maida)
1 cup milk
½ table spoon salt

 Other ingredients
2 cups of boiled macaroni
2 spoon chopped onions
1 spoon red bell pepper
1 spoon green bell pepper
1 spoon green bell pepper
2 spoon sweet corn
3-4 pieces of broccoli
2-3 spoon tomato puree
½ table spoon fresh ginger garlic paste
½ Parmesan cheese
½ table spoon Italian herbs

1.       To boil macaroni heat water in a pan and add ½ table spoon oil and salt in it and let the macaroni boil.
2.       Once the macaroni is boiled drain the water and keep aside.
3.       For white sauce heat a add butter, now add flour in it and roast for a minute.
4.       Now, add milk, pepper and salt in it and boil till it comes to consistency of sauce.(keep stirring it after short intervals)
Now it’s time to assemble all we have.
1.       In a pan heat butter
2.       Add chopped onions and sauté it.
3.       Add ginger garlic paste and cook for 1 minute
4.       Now broccoli and sauté for 1-2 minutes
5.       Add bell pepper and corn and gain sauté it for 2 minutes
6.       Add tomato puree and herbs and cook for 2-3 minutes
7.       Add the white sauce and mix properly
8.       Now add cheese to the mixture and mix well
9.       Now at last add boiled macaroni to the mixture and mix with light hands

1.   Serve hot

Tuesday, 10 January 2017

Aata Coconut Halwa
we all Indians have that sweet tooth. we all want to diet and be healthy but not as much as we want to have desert. this aata halwa is a all time favourite and easy to cook. it takes hardly 15-20 mins and very less efforts to make this
Happy cooking 

1 Cup wheat flour
½ cup sugar
½ Cup grated fresh coconut
½ Cup Ghee
5-6 Chopped Cashew
5-6 peeled and chopped pistachios
2 cardamom
4 Cups Water


1. Heat ½ Cup ghee in a non-stick pan or you can also use a normal pan.
2. Put the skewed wheat flour in the pan and roast for on medium flame until it turns its color to golden brown.

3. Now put ½ cup grated fresh coconut in it and roast for 2 mins.
4. Now, put cashew, pistachios and cardamom in it, keep roasting for nest 2 mins

5. Add sugar, I prefer ½ cup sugar. You can also add a bit more sugar if you want your halwa to be sweeter.

6. Add 4 cups of water and boil it till it changes its consistency to a halwa. Keep stirring it as it might start sticking to the pan.
7. Serve hot
Monika Singh
Chicken Pulav Recipe

Chicken Pulav

This one is a easy recipe of pulav prepared which can be prepared in pressure cooker or a rice cooker. it has marinated chicken and all spices we have in biryani.
it has similar taste of Biryani...but cooked in a very simpler way.

Happy Cooking


For marinating Chicken

1. 400 gm Chicken
2. ½ table spoon salt
3. ½ table spoon Kashmiri red Chilli powder
4. 1 tablespoon fresh ginger garlic paste
5. 2 table spoon finely chopped mint leaves
6. 2 table spoon finely chopped coriander leaves
7. 1 cup fresh yogurt
8. 2 split green chillies
9. 3-4 cumin
10. 2 broken green cardamom
11. ½ table spoon garam masala powder

For Pulav
1. 2 Cups of basmati rice
2. 2 medium size diced onions
3. 2-3 table spoon ghee
4. 1 cinnamon
5. 2 bay leaves
6. 1 star anise
7. 1 black cardamom
8. 1 table spoon salt


To marinate chicken put all the ingredients mentioned in a bowl and mix well. Keep aside for 1 hr.

1. In a rice cooker or a normal cooker heat ghee, put cinnamon, bay leaves, star anise, cardamom and let them crackle.

2. Now put diced onions in the ghee and roast till they turn golden brown.

3. Now put marinated chicken and cook for 10 mins on high flame. Check when the chicken is half cooked.

4. Put washed basmati rice in the mixture and mix with light hands.

5. Mix 4 cups of water and cover the cooker (you can pressure cook or just allow the rice to cook just covering the cooker) let the rice cook.

6. Once the rice is cooked, leave for 10 mins and allow the pulao to settle down.
7. Serve hot with raita.

Monika Singh