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.