Sunday, 28 June 2015


Chappathi is a staple food in all Indian kitchens. Finding a good side dish for chappathi is bit difficult for many. This kothu chappathi spares you from making side dish and also saves time. Moreover, the best way to utilize leftover chappathis. Just like Kothu porotta, cooked chappathi is shredded into small pieces and then sauted with some masalas .I got this recipe from a T.V show .I tried it with little variations .It turned out delicious and we all loved it.

1.    Chappathi-6,nos
2.    Onion-1 medium,chopped
3.    Eggs- 2 or 3 nos
4.    Ginger-1 small piece, chopped
5.    Green chilly-2nos,chopped
6.    Garlic-7pods,chopped
7.    Coriander powder-1tsp ,heaped
8.    Chilly powder-1/4 tsp
9.    Garam masala-3/4 tsp
10.  Pepper powder-1/2 tsp
11.   Tomato-1 medium ,chopped
12.  Oil-1tbsp
13.     Salt

Method of preparation

1.    Cut chappathi into small pieces. ( Using a kitchen scissors will make this job much easier).Keep it aside.
2.    Heat oil in a pan, sauté ginger, garlic and green chilly for a minute. Add in all the powders except pepper powder. Stir for few seconds. Add chopped tomatoes and cook until it turns soft.
3.     Meantime, take a big bowl. Crack open eggs into this and beat lightly. Add pepper powder, chopped onion and salt. Add chopped chappathi into this .Mix well so that all the chappathi pieces can coat well with the egg mix.
4.    Add this chappathi pieces into the prepared masala.Mix well with the masala.
5.    Close the pan .Cook in low flame for few minutes or until the eggs is cooked. Mix again and stir continuously for few more minutes. Enjoy as such or with onion raitha..

Monday, 15 June 2015


I know very well that no one would say no to chicken fry. But to be honest, they are not my favorite :). But once I tried this low fat version I totally fell in love with chicken fry. This recipe uses very less oil and but taste as good or even better than that of normal deep fried one. Here the chicken is juicy inside and crispy outside, exactly the same way we love our chicken to be.


1.      Chicken- 2 drumsticks and 5 boneless medium sized pieces
2.      Ginger-1 big piece
3.      Garlic-8 pods
4.      Chilly powder-3/4tsp
5.      Cumin powder-1/4tsp
6.      Coriander powder-1tsp,heaped
7.      Garam masala powder-3/4tsp
8.      Curd-2tbsp
9.      Salt
10.  Water-1/2cup
11.  Oil-2tbsp(preferably coconut oil)
12.  Curry leaves-a few

Method of preparation

1.      Wash and clean chicken pieces. Make few slits on the pieces.
2.      Grind ingredients 2-9 in to smooth paste. Marinate chicken pieces in this. Keep it marinated for at least 30 minutes. The more the resting time the tastier it will be.
3.      Cook chicken pieces in a cooker by adding ½ cup of water till 1 whistle. Let the pressure comes down by itself.
4.      Take a frying pan. Add the chicken stock (keep the pieces aside).Heat it in high flame until dries up .when the liquid forms like a thick paste reduce the flame and add the kept aside chicken pieces in. Mix well .Add the oil and curry leaves and cook in medium flame for few minutes until outer portion of the chicken pieces turned dark and crispy. When one side is cooked, Flip it and cook other side too. It will not take much time since the meat is already cooked.
Serve it as a starter or side dish. It goes well with rice or rotis



This is one regular thing in my kitchen .I always being lazy to do a post on this recipe for no reason :).Everyone’s favorite Maggi noodles has been banned and lot of controversies is going on. I guess this is the right time to do a post on this recipe as this Masala Semiya resembles Maggi in appearance and taste as well. Hope this one can be a boon to all desperate magi lovers like me.
Semiya , these cute strings are my utmost favorite. I love to have it any form sweet or savory. While I was kid, it was  my duty to break long strings of semiya for making payasam.But now things are easy as broken roasted semiya is available everywhere. I make sure to buy a packet of semiya on every grocery purchase. Whenever I feel like to binge on something I make this masala semiya.When I made this last time, I was struggling to get my plate from my little Kannan.Yes he also loves it. It was fun watching him gobble up those strings. Whenever he is reluctant to take baby foods, I make this to feed him. This recipe is simple and can be made in a jiffy. This is a basic recipe. Chicken or vegetables can be added to make it more nutritious and flavorful.

1.      Roasted semiya-200gm
2.      Onion-1 small, chopped
3.      Ginger – ½ inch piece, chopped
4.      Garlic-5 pods, chopped
5.      Tomato-1 medium, chopped
6.      Whole spices-1 or 2 cardamoms,2cloves,1 small stick of cinnamon
7.      Coriander powder-1 tsp
8.      Chilly powder-1/2tsp
9.      Garam masala-3/4tsp
10.  Salt
11.  Oil-1tbsp
12.  Water- for 1 cup of semiya around 1 cup of water to be  required. It may vary depends on the type or brand of semiya.So add water accordingly.

Method of preparation

1.      Heat oil in a pan. Add whole spices .when the aroma comes add ginger and garlic. Sauté for a minute.Add onions and saute until onion turns soft. Add in all powders and stir for a minute. Add chopped tomatoes and a tbsp of water .Cook until it turns mushy.
2.      Add salt and required quantity of water. Let it boil. Add semiya in. Mix well. Reduce the flame. Cover and cook until water dries up and semiya is cooked through. Stir in between to prevent it from sticking to the pan. Switch off the flame .Separate  the strings and  give a nice mix  again using a fork and serve hot.