Ghanta without Onion Garlic


2 cups pumpkin pieces cut into medium size pieces
1 cup cauliflower
1 cut potato, peeled and cut into small size
1 cup carrot
1 cup carrots
2 tbsp ginger crushed
2 green chili chopped
2 tbsp oil
1 tsp panch photan
½ cup soaked yellow peas
1 tbsp soaked channa daal
1 tsp soaked green moong daal
1 tsp haldi
1 tbsp garam masala
½ cup grated coconut
2 green cardamom
1 bay leaf
1 small cinnamon stick
2-3 cloves
1 dry red chili + 1 tsp cumin seeds
½ cup chopped tomatoes
1/4th cup coriander leaves chopped
Salt to taste
1 tbsp sugar

Cook yellow peas and moong daal with 1 cup water in pressure cooker for 5 min on high. Switch off flame and allow pressure to drop.
Heat oil in a pan. Add panch photan. Add chopped green chili and crushed ginger.
Add the dry whole spices
Add boil yellow peas and moond daal.Add chana daal.
Add chopped tomatoes. Add all the vegetables.Cover and cook till half done.
Open lid, add salt to taste, grated coconut. Add turmeric powder, garam masala powder. Cover and cook till all vegetables are cooked properly.
Open lid, add sugar and chopped coriander leaves.
Dry roast red chili powder and 1 tsp cumin seeds. Grind to a coarse powder.
Add to cooked vegetables.Mix well.
Serve with Ghee Rice

Home Made Phyllo Puff Sheets

Ingredients :
220 grams flour
½ tsp salt
1 tbsp vinegar/lemon juice
200 grams butter  cut into small cubes + 20 grams melted butte
100 grams luke warm water
50 grams flour additional

To make phyllo puff sheets:
Take220 grams flour in a deep vessel. Add salt, vinegar and butter.

Add water little by little and knead into a smooth dough. Knead the dough for about 10 minutes.
Cover and keep inside fridge for an hour.

Take the dough out. Sprinkle little flour on the rolling slab.
 Roll the dough into round shape. Put the small cubes of butter on the center.

 Fold from all sides.

Sprinkle flour little by little and roll it gently into rectangle shape.

 Fold 1/3rd of the sheet from the shorter sides on both sides and put on top of each other.

While rolling, make sure that butter doesn’t ooze out. If at all, it does, sprinkle some flour and roll.

Put it inside the fridge for 30 minutes. Take it out of fridge and roll into rectangle and folding into 3 from the shorter side.
Repeat this for atleast 5-6 times after every 30 minutes.

Cut into thin stripes and place between butter paper.  Store in freezer.

To make puff , take the sheets out and thaw till it attains room temperature.
Cut into small portions. Stuff with filling of your choice.
Bake in a pre-heated oven for 20 -25 minutes.

Baklava: Turkish Dessert

Quick dessert which is extremely simple to make

Ingredients :

Phyllo Sheets ( In India, if you search for phyllo sheets, you will rarely find a store/ mart that will serve Phyllo Sheets. Hence, you can use thin samosa pattis sheet as shown in the pictures)
250 grams finely chopped walnuts
50 grams melted butter

For the syrup :
1 cup water
1 cup sugar
1 cinnamon
1 mace
2 green cardamom
½ cup honey
Juice of 1/4th lemon
Take a 8X8 inch baking tray


Phyllo Sheet replacement in India:

Thaw the pattis sheet till it comes to room temperature.

Damp a towel and place it over the pattis sheet. It prevents the sheets from going dry. If the sheets dry out, they will crumble when you try to layer  them.

With the help of brush, grease the baking tray.

Place the sheets on the tray covering the it completely. Dip the brush in butter and apply evenly on the 1st layer of sheet. Place a second layer of sheet. Apply butter again.

Now take 2 tbsp of chopped walnuts and sprinkle evenly on top of second sheet.

Cover the walnut layer with pattis sheet. Apply butter. Put a second layer of sheet  and apply butter again. Sprinkle 2 tbsp finely chopped walnuts evenly.

Repeat the process 3  times more. Thus, you have 5 layers of walnuts spread evenly between the sheets.  The last and top layer should be the sheets. Apply butter and cut into square blocks with help of a sharp knife. 

Preheat oven for 10 minutes at 180 degree centigrade.
Bake the baklava for 35-40 minutes.

In the meantime, make the syrup:
Boil water , sugar, cinnamon, mace and green cardamom till sugar dissolves. Add lemon juice, honey and boil on low flame for 20 minutes more.

Once, baklava is baked, take it out of oven and pour the hot syrup prepared above evenly over it.
Allow it to cool down completely before you serve. To store, place the baking tray itself in the freezer. Do not cover it ( This prevents it from getting soggy)

Enjoy this simple yet mind blowing dessert.

Chattu Besara ( Mushrooms cooked in Mustard and Garlic Paste)

500 grams Mushrooms( I used button mushrooms and cut each into 4 pieces)
1 big onion chopped finely
2 green chilli
1 whole garlic peeled
1tsp mustard seeds
1 tsp cumin seeds
1 dry mango (ambila called in oriya)
1 big potato, peeled and cut into small pieces
2 tbsp oil + 1 tsp oil
1 big tomato chopped into fine pieces
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp curry powder

Heat  1 tsp oil in a pan. Add mushrooms and potato and cook for 3-4 minutes.
Keep them aside.
In the same pan, add 1 tbsp oil. Add cumin seeds. Add chopped onion and cook till it turns brown.
Make a paste of garlic pods, mustard seeds, green chilli and few drops of water.
Add the garlic paste to the pan.
Cook for 2 minutes. Now add the chopped tomatoes , dry mango piece, turmeric powder and ½ cup water. Bring it to boil.
Add half cooked mushrooms, potato and curry powder. Add 1 cup water. Add salt and cook on medium flame till mushroom and potato is well cooked.
Serve with hot steam rice.

Thai Red Prawn Curry

For the thai red curry paste :

1 large onion chopped
5-6 dry red chilies
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp black pepper
6-7 basil leaves
2 tsp ginger garlic paste
1 tsp soya sauce
1 tbsp lemon grass
1 tsp sugar
½ cup water

Grind the above to a paste. Thai Red Curry Paste is ready.

1 kg large prawns
2 tbsp oil
1 tbsp fish sauce
few basil leaves
1 green capsicum cut into small pieces
1 big carrot cut into medium size.
1 big green chili slit
1 cup thin coconut milk + 1/3r thick coconut milk.
Salt to taste


Heat oil in wok. Add the thai paste made above. Add prawns and cook for 2-3 minutes.
Add capsicum and carrot pieces.
Add thin coconut milk, fish sauce and basil leaves.
Cover and cook for 5 minutes.
Open lid. Add thick coconut milk.Add 1 green chili.Add Salt to taste. Cook till it boils.

Serve with steam jasmine rice.

Palak Mutton

Ingredients :
1 kg mutton
5 medium size onion
5 size tomato
1 tbsp ginger garlic paste
½ tsp turmeric powder
2 tsp red chili powder
1 tsp coriander powder
salt to taste
1 tsp sugar
3 cups water
1 tsp mutton masala
1 bunch of spinach 

Whole garam masala :
1 bay leaf
3-4 black pepper
1 star anise
1 black cardamom
3 green cardamom
2 cloves
1 cinnamon crushed
3 tbsp Oil


Pressure cook spinach with 1/4th cup of water till one whistle. Switch off the flame. Allow pressure to drop. Puree to a smooth paste. Keep Aside.

Make a paste of onions and keep aside.
Make a paste of tomato and keep aside.
Heat oil in pressure cooker.
Add sugar.
Add all the whole garam masalas.
Add onion paste and cook till it turns golden pink. Add ginger garlic paste and cook for 2 minutes.
Add turmeric powder, red chili powder, coriander powder and mutton masala powder.
Add tomato paste and cook for 8-9 minutes or till the raw smell of tomato goes away.
Add mutton , salt and cook with on slow for 5-6 minutes till mutton is well coated with spices.
Add 2 cups of water. Close the lid and cook on high till you hear whistle. Lower the flame and cook for 20 minutes.
Open lid. Add Spinach puree and/or cook for 5 minutes more till u get a desired consistency.
Serve with roti/rice.

Zuchini cooked with Dried Green Chickpea

Ingredients :

1 big zuchini cut into small pieces
1 big onion chopped
1 green chili
1/2 inch ginger crushed
4-5 garlic pods crushed
1/4th cup dried small green chickpea soaked in water for 4 hours and pressure cooked with 1 cup water for 15 minutes
1 big potato peeled and cut into small pieces
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin seeds
1 tsp coriander powder
1 tsp curry powder
2 tomatoes pureed
1 glass of water
salt to taste
1 tbsp oil

Method :

Heat oil in a kadai.
Add cumin seeds.
Add chopped onions, green chilies and ginger garlic paste.
Cook till onion turns brown.
Add tomatoes and cook till pulpable.
Add all dry spices and cook for 5 minutes more.
Add potatoes, chickpea and zuchini.
Mix well. Add salt, water and bring it to boil.
Cook till potatoes and zuchini are well cooked.
Add more water if you think the curry is drying out.
Serve with roti/rice/chapatti

Fruit and Nut Cake

1 cups all purpose flour
50 grams butter
50 grams full cream milk (malai)
3/4th cup powdered sugar
2 tbsp baking powder
1 tsp vanila essence
1 eggs
pinch of cinamon powder
1/4th cup chopped strawberry
1/4th cup chopped amonds and cashew nuts each
1/4th cup chocolate chips
1/8th cup raisins
5-6 pineapple slices

Seive flour, sugar, baking powder,cinamon powder.Mix everything together.Keep aside.
Beat butter, eggs, vanila essence cream together.
Add the dry ingredients 1 tbsp at a time while continously mixing the batter.

Grease a baking tray. Prepare caramel for about 2 tbsp and spread it on the baking tray.
Spread pineapple slices evenly on the tray.

Now add strawberry, chocolate chips,grapes, cashew nuts and almonds to the cake batter.
Pour the cake batter into the baking tray, gently tap from the side to remove any bubbles
Bake in a preheated oven for 45 minutes at 180 degree centigrede.

Allow cake to cool down completely before you cut into pieces.

Corn Cheese Paratha


1 cup sweet corn
3-4 cloves for garlic
Cheese cubes
salt and pepper to taste
1 green chili

To Cook:

Ground sweet corn with green chili and garlic pods.
Add salt, pepper and mix well.
Roll out two thin chapattis. Gently place the corn mixture on one of the paratha.
Apply water with fingers on the sides.
Spread cheese evenly.
Put the other roti on top of it.
Seal from the sides and roll out gently. Spread little atta while rolling if it sticks to your rolling pin.
Apply ghee on both sides. Cook till done.
Serve with pickle,curd or any gravy of your choice.

Caramel Custard

Caramel Custard


2 eggs
2 cup milk
2 tbsp sugar + 3 tbsp sugar
1 tbsp vanila custard powder
4 small borosil bowls/aluminium bowls (50g container)

To cook:

Heat a pan.
Add 3 tbsp sugar and 2 tbsp water.
Heat on low heat till sugar to melt.
Do not stir the sugar. Gently fold the liquid sugar to the center of pan.
Once, sugar turns brown, turn off the heat and transfer equal amount of caramel to the bowls.
Heat milk for a minute.
Add 2 tbsp sugar. Break eggs into the milk.
Add custard powder.
Whisk everything together.
Pour this mixture to the bowls.
Cover the bowl with aluminium foil.
Take a 5 ltr pressure cooker.
Add 1 glass of water to the cooker.
Place the small plate that you get with pressure inside.
This prevents bowl from direct heating.
Place the bowls inside the pressure cooker above the plate.
Put the lid.Dont put the whistle on.
Heat on the low flame for 45 minutes.
Allow the custard to cool down.
To serve: Gently remove the custard from the sides.
Put a plate on the bowl and immidiatelt turn it upside down.

Pumpkin with Chickpea Curry


1/2 cup chickpea/chole soaked in water overnight
250 grams pumpkin cut into medium size pieces
1 tbs mustard oil
1 bay leaf
2-3 cloves
2-3 whole black pepper
1 sp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp cumin powder
1 tsp fennel powder
2 dry red chili
1 tsp sugar
salt to taste

To cook:

Pressure cook chole with 1 glass water and 1/2 tsp salt till you hear one whistle.
Heat oil in a wok/kadai.
Heat till smoking point.
Add mustard seeds, cumin seeds, dry red chili,bay leaf, clove and whole black pepper.
Add pumkin pieces, halk cooked chole, salt to taste, sugar, cumin powder,turmeric powder, fennel powder.
Add one glass water, cover and cook for 15-20 minutes.
Serve with Roti.

Spaghetti with Chicken Meat balls in Tomato Sauce

For the Chicken Meat Balls:

250 grams minced chicken
1 small onion chopped
1 tbsp garlic paste
1 tsp pepper powder
1 tbsp oil
1 tbsp ginger paste
1 tsp green chili paste or 1 tsp red chili powder (I would prefer to use green chili paste over red chili powder)
1 tsp oregano
1 tsp cornflour

Heat oil in a pan. Add onions, ginger , garlic and cook till it turns brown.
Add green chili paste, salt and pepper.
Add this mixture to minced chicken.
Add cornflour and mix well.
Make small balls of lemon size and keep aside.

For the sauce:

1 kg tomoto , boiled in water for 5 minutes, peeled and pureed.
2 tbsp oil.
1 big onion finely chopped
1 tsp oregano
1 tsp ajwain
1 tsp red chili flakes ( Make it 2 tsp if you want that extra punch)
1 tsp black pepper powder
salt to taste
1 tbsp sugar
1 small bay
1 whole garlic, peeled and crushed (about 15 garlic pods)

Heat oil in a deep pan.Add ajwain , onion, garlic and cook till onions turn brown.
Add tomato puree and rest of the spices including, salt and sugar.
Once tomato comes to boil, add the chicken balls.
Cover and cook till tomato is well cooked and reduced. The meat balls will also cook in tomato juice.

For the spaghetti:

Boil water in a deep pan.
All 1 tsp oil and 1 tsp salt.
Once water comes to boil, add spaghettiand cook till its done.
Strain and wash with cold water.
Add 1 tsp butter in a pan.Add 1 tbsp garlic and cook till you get the burnt garlic smell.
Add spaghettiand mix till its well coated with butter.

To serve:

Spread the spaghetti in a plate. Pour chicken balls with tomato sauce over it.
Grate Parmesan cheese or any other cheese of your choice.
If using cream cheese, allow it to melt in the hot sauce before you consume

Spring Dosa

Spring Dosa is a combination of South Indian Dosa filled with Vegetable Hakka noodles and served with coconut chutney and sambhar.
This recipe will definitely go with kids and an interesting way to feed a nutritional diet to the children.

Recipe of : Dosa 
You can use any batter of your choice.
For the Hakka Noodles
Roll out Dosas on a nonsick Pan.
Stuff with hakka noodles and fold in.
Serve with coconut chutney and sambhar

Rava Coconut Ladoo

1 cup Rawa
1 cup powdered sugar
1 cup grated coconut
3 tbsp ghee
pinch of cardamom powder
3 tsp milk
1/4th cup broken cashew nut


Microwave rawa on high for 3 minutes. Stir in between.
Heat 1 tbsp ghee in a kadai.
Add cashew nuts , fry and strain. Keep Aside.
Add remaining ghee to the pan.
Add coconut and fry for 2 minutes on low flame.
Add sugar and mix well and cook again for 1 minute.
Add cardamom and mix well.
Add rawa to the mixture. Mix well.
Allow it to cool a bit but still warm till you roll down into ladoos.

Achari Bharwa Karela


5-6 medium size karela
1 onion chopped finely
5 tsp mustard oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garlic chopped
1 tsp spices any sweet pickle ( I choose lemon pickle)
1 tsp spices any sour pickle ( Again I choose lemon pickle)
1 boiled , peeled and mashed potatoes

To cook :

Heat 2 tsp oil in a kadai.
Add mustard seeds, cumin seeds and garlic.
Add onions and cook till it turns brown
Add mashed potatoes, sweet and sour pickle.
Add salt and mix well. Allow the mixture to cool down.

For the karelas, make a slit in the middle and scrap off what is there inside.
Run salt on the inside of karela and allow it to stand for 30 minutes.
Rinse in water and pat dry. This cuts the bitterness of the karela.
Stuff the karelas with the stuffing prepared above.
Wrap around with thread so that stuffing doesnt fall off while cooking.
Heat 3 tsp oil in a shallow pan. Once hot, add the karelas .
Cover and cook till all the sides are cooked well.
Remove from pan and remove thread.
Serve with Roti/Rice and Daal

Goan Spiced Aubergine

Ingredients :

2 Long and thin purple brinjal cut into thin slices
3 tbsp besan
1 tbsp rice flour
few drops of oil
salt to taste
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tso coriander powder
Oil for shallow frying

To cook:

Mix everything together except brinjal and oil.
Add little water till you get a thick batter like consistency.
Heat oil in kadai.
Dip brinjal pieces one by one and shallow fry in oil till its crispy and golden brown.
Strain and put in paper towel to absorb excess oil.

Big Green Chili Curry with Curd

Ingredients :

5-6 Big Green Chilies (The same you use for MIrchi Pakodas)
1 tbsp mustard oil
1 tsp cumin seeds
1/2 tsp kalonji
1/2 tsp fennel seeds
1 tsp sugar
salt to taste
3 tbsp curd
1 tbsp grated coconut
1 tsp tamarind paste
3-4 curry leaves
pinch of asafoetida
pinch of turmeric


Cut Green chilies into small pieces.
Heat oil in mustard oil.
Add asafoetida
Add mustard seeds.
Add curry leaves.
Add cumin seeds, fennel seeds and kalonji.
Add green chilies and mix well.
Add curd, grated coconut,turmeric, tamarind paste, sugar & salt.
Cover and cook till chilies are soft and cooked well.
Cook till you get desired consistency.

Fish Curry in Clay Pot

Ingredients :

King Fish : 500 grams

To grind to paste :

5 small sambhar onions
2 tbsp grated coconut
10-12 curry leaves
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander seeds
2 tomatoes chopped
1 tbsp ginger garlic paste

Other ingredients :

1 green chili chopped
2 tbsp oil
1 tsp mustard seeds
10-12 curry leaves
Juice of 1 lime
1 tbsp tamrind paste
salt to taste
2 glass of water
4-5 sambhar onions chopped finely.

Method :

Put the clay pot on stove on a low flame.
Add oil. Once oil in hot, add mustard seeds, curry leaves, chopped green chilies and onions.
Allow it to turn pink. Add onion tomato paste and cook again till raw smell of tomato is gone.
Add tamarind paste, 2 glass of water, salt and bring  it to boil by turning the flame into high.
(Note : Dont turn the flame to high till you add water to the pot)

Add fish pieces, cover and cook till fish is cooked and you get a desired consistency.
Add lime juice at the end.
Serve hot with rice, sambhar and papad.

Treating clay pot:

If you are using clay pot for the first time, immerse the pot completely in water for 30 minutes.
Take the pot out of water and apply few drops of oil evenly inside the pot before you put the clay on gas stove.
and coat the pot.

Cabbage and Carrot Thoran


2 cups cabbage Chopped Finely
1 carrot cut into very thin strips
1 onion chopped finely
1 green chili chopped
1/4th tsp turmeric powder
10-12 curry leaves
1 tbsp oil
1 tbsp channa daal soaked in water for 15-20 minutes
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp sambhar powder

Heat oil in a kadai.
Add mustard seeds
Add cumin seeds and curry leaves.
Add channa daal, turmeric powder and green chilies
Add chopped cabbage, chopped carrot. Mix well. Cover and cook for 10-12 minutes.
Add Sambhar Powder.
Open lid, add salt and mix well.

Serve hot With Chapattis.

12 Ingredients used in Indian food that cut fat

You don't have to acquire a taste for olive oil, seaweed or soya to maintain a low-fat, healthy diet. Indian cuisine can be healthy too, if it's cooked with oil and ingredients that take care of your heart and health.
Ayurveda suggests you include all tastes — sweet, sour, salty, pungent, bitter and astringent — in at least one meal each day, to help balance unnatural cravings. Here are 12 foods that can help you lose weight and gain health:

Turmeric : Curcumin, the active component of turmeric, is an object of research owing to its properties that suggest they may help to turn off certain genes that cause scarring and enlargement of the heart. Regular intake may help reduce low-density lipoprotein (LDL) or bad cholesterol and high blood pressure, increase blood circulation and prevent blood clotting, helping to prevent heart attack.

Cardamom : This is a thermogenic herb that increases metabolism and helps burn body fat. Cardamom is considered one of the best digestive aids and is believed to soothe the digestive system and help the body process other foods more efficiently.

Chillies : Foods containing chillies are said to be as foods that burn fat. Chillies contain capsaicin that helps in increasing the metabolism. Capsaicin is a thermogenic food, so it causes the body to burn calories for 20 minutes after you eat the chillies.

Curry leaves : Incorporating curry leaves into your daily diet can help you lose weight. These leaves flush out fat and toxins, reducing fat deposits that are stored in the body, as well as reducing bad cholesterol levels. If you are overweight, incorporate eight to 10 curry leaves into your diet daily. Chop them finely and mix them into a drink, or sprinkle them over a meal.

Garlic : An effective fat-burning food, garlic contains the sulphur compound allicin which has anti-bacterial effects and helps reduce cholesterol and unhealthy fats.

Mustard oil : This has low saturated fat compared to other cooking oils. It has fatty acid, oleic acid, erucic acid and linoleic acid. It contains antioxidants, essential vitamins and reduces cholesterol, which is good for the heart.

Cabbage : Raw or cooked cabbage inhibits the conversion of sugar and other carbohydrates into fat. Hence, it is of great value in weight reduction.

Moong dal : The bean sprouts are rich in Vitamin A, B, C and E and many minerals, such as calcium, iron and potassium. It is recommended as a food replacement in many slimming programmes, as it has a very low fat content. It is a rich source of protein and fibre, which helps lower blood cholesterol level. The high fibre content yields complex carbohydrates, which aid digestion, are effective in stabilising blood sugar and prevent its rapid rise after meal consumption.

Honey : It is a home remedy for obesity. It mobilises the extra fat deposits in the body allowing it to be utilised as energy for normal functions. One should start with about 10 grams or a tablespoon, taken with hot water early in the morning.

Buttermilk : It is the somewhat sour, residual fluid that is left after butter is churned. The probiotic food contains just 2.2 grams of fat and about 99 calories, as compared to whole milk that contains 8.9 grams fat and 157 calories. Regular intake provides the body with all essential nutrients and does not add fats and calories to the body. It is thus helpful in weight loss.

Cinnamon and cloves: 

Used extensively in Indian cooking, the spices have been found to improve the function of insulin and to lower glucose, total cholesterol, LDL and triglycerides in people with type 2 diabetes. It is the somewhat sour, residual fluid that is left after butter is churned. The probiotic food contains just 2.2 grams of fat and about 99 calories, as compared to whole milk that contains 8.9 grams fat and 157calories. Regular intake provides the body with all essential nutrients and does not add fats and calories to the body. It is thus helpful in weight loss.

Millets : Fibre-rich foods such as millets - jowar, bajra, ragi, etc - absorb cholesterol and help increase the secretion of the bile that emulsifies fats. 

News Source : Courtesy : TOI

Chicken Meat Balls Omelette Wraps


For the chicken meat balls:
  • 250 grams minced chicken
  • 1 onion finely chopped
  • 1 green chili chopped
  • salt to taste
  • 1 tsp ginger garlic paste
  • 1 tsp garam masala
  • 1/2 tsp black pepper

Other Ingredients:
  • 2 big onions cut into julians
  • 2 big capsicum cut into julians
  • 2 tbsp tomato sauce
  • 1 tbsp green chili sauce
  • 1 tsp vinegar
  • 1 tsp soy sauce
  • Tortillas
  • Eggs
  • Oil

To Make the rolls:

For chicken meat balls:
Mix everything  and divide into lemon size balls
Deep Fry and keep aside

Heat 1 tbsp oil.
Add onions and cook till it turns pink
Add capsicum and cook for 3-4 minutes.
Add chicken balls
Add sauce, vinegar and 1/2 tsp salt.
Mix everything well and cook till done

Heat 1 tortilla in a pan. Apply few drops of oil each side.
Break 1 egg over the tortilla. Whisk with a fork spreading evenly on the tortilla. Sprinkle salt and pepper.
Turn the tortilla upside down and cook till egg is well cooked.
Turn upside down again and cook till the other side is slightly crispy.

Take a silver foil. Place the tortilla on the foil.
Put some chicken mixture.
Wrap and serve.

Blue Nile


 Some 10 years back when people wanted to have good non vegetarian food, Blue Nile would be the most sought after place in Pune. The city’s radius was 20 km then and Blue Nile was located in the center of Pune, approximately 2 KMS from Railway Station.

Very near to AFMC, this place had been and is still a famous adda for the young, talented, emerging doctors and surgeons of the nation.

The city has expanded by leaps and bounds and many new restaurants have emerged. Kudos to Blue Nile who is still giving a good competition to all food joints around the corner.

They have recently gone through major renovation. It looks like an Old Haveli from outside and makes you feel like you are eating in a good old Government Guest House.
This place is not expensive at all .You can enjoy chicken and mutton Biryanis, Kebabs, Curries and chicken lollipop at reasonable rates. Good place for college going crowd to hang around and people who want to party with friends and colleagues without making a big whole in their pocket.

However, what I wonder is why they changed their Brand color from Blue to Red. Maybe Coca-Cola is there sponsor that’s why?

I will not recommend this place for those who want to impress their girlfriend or fiancée with a lavish and luxury lunch/dinner.

This place is only for true foodie who wants to enjoy some authentic “dhabba-hatel” style quality food.

Report Card:
Stars out of *****
Value for Money
Overall Rating