Friday, May 19, 2017

How to make perfectly hard boiled eggs?

Chicken eggs are the most commonly eaten eggs when compared to other eggs. But many people find it difficult to get a perfectly hard boiled eggs. These hard boiled eggs can be stored in refrigerator and used it whenever it is needed.

Perfectly hard boiled eggs should have firm white portion but not rubbery. The yolk should be well cooked and needs to be creamy.


Eggs - 6 ( or 1 dozen )
Water as needed


  • In a sauce pan, place the eggs carefully and fill the water. Water level should be a little above the eggs. 
  • Bring it to a boil over medium heat slowly as the eggs may crack over high flame.
  • When the water is about to boil. Switch off the stove and let the vessel sit over the hot burner for 10 to 12 mins.
  • Use a colander to drain the water after 12 mins. Cool it down using running water. Peel the eggs and serve them.

Mashed Eggplant or Aubergine/ Baingan Bharta

This is one recipe I wanted to try ever since I heard about it. This is a very simple dish but the novelty of the dish is with the grilling of whole eggplant over a tandoor or charcoal or direct fire by placing over a stove. The smoky flavored eggplant is then minced and added to the light masala which is served with Roti.


  • Prep time - 20 mins
  • Cooking time - 25 mins
  • Serves - 3

  • Eggplant - 1 big
  • Cumin - 1 teaspoon
  • Garlic - 4 to 5 cloves ( crushed)
  • Ginger - 1 inch (crushed)
  • Green chillies - 2 ( chopped)
  • Onion - 1 medium ( finely chopped)
  • Tomato - 1 medium ( finely diced)
  • Ground turmeric - 1/2 teaspoon
  • Chilli powder - 1 teaspoon
  • Coriander powder - 1 teaspoon
  • Garam Masala powder - 1 teaspoon
  • Plain Yogurt or Curd - 2 tablespoons
  • Oil - 3 tablespoons
  • Salt to taste
  • Cilantro for garnishing

  • With the fork, prick the eggplant. Apply oil on the eggplant and with the help of skewer or a tong grill the eggplant in the stove. Peel the skin and mince. Mix the minced eggplant along with curd. Or place the eggplant in the preheated oven in the temperature of 500 deg Fahrenheit for 20 mins.

  • Meanwhile cut the vegetables needed masala.
  • Heat the oil in the pan. Add the cumin, crushed ginger garlic, chopped green chillies. Stir well.
  • Add the onion. Saute till translucent. Add Ground turmeric, chilli powder, coriander powder, garam masala along with salt and make sure the smell has vanished. Cover in between over low, medium flame. Bring it to reduction.
  • Once the oil has separated, add the minced eggplant into the masala and cook for 2 minutes.
  • Garnish with cilantro.
  • Serve with hot roti or chappathi.
Hope you like this recipe. I will share another recipe in next post.
Your feedbacks are welcome.

Kara Chutney

I almost love all recipes and I am not a picky eater when it comes to veggies. In that way, my first and the most favorite chutney is Kara Chutney.

Kara Chutney is a blend of sauteed onion, tomato, garlic, dried red chillies with a bit of tamarind. The aroma itself speak for it and tastes very well not only with idli, dosa but also with upma ( like idli upma, rice upma, poha upma), rice varieties (like lemon rice, tamarind rice, sesame rice, coconut rice).

Here is the recipe.


  • Prep time - 15 mins
  • Cooking time - 15 mins
  • Serves - 2
  • Cuisine - Indian
  • Onion - 1 medium (sliced)
Note:  Yellow or red onions can be used. If you are using pearl onions, use a handful - soaked in warm water and peeled.
  • Tomato - 1 Medium ( sliced)
  • Garlic - 6 to 8 cloves
  • Dried red chillies - 4 ( stalk removed)
  • Tamarind - in the size of a jelly bean or a little more ( without seed)
Note: A teaspoon of tamarind concentrate can be used.
  • Salt to taste
  • Oil - 2 tablespoon
For seasoning:
  • Mustard seeds - 1/2 teaspoon
  • Split black gram - 1/2 teaspoon ( skin removed)
  • Curry leaves - 1 Sprig
  • Oil - 1 teaspoon
Note: Traditional vadagam ( mixture of dry spices ) can be used for authentic taste instead of mustard seeds.

  • In a shallow sauce pan, pour oil and saute the ingredients. Don't add salt now.

  • Once sauteed, transfer the contents in a plate. Allow it to cool. Blend it with enough salt without adding water into a smooth or coarse paste.
  • Season the chutney by heating oil in the same pan after washing and add the seasoning ingredients. When the mustard splutters, add the chutney to it and mix it well for 2 minutes.
  • Serve hot.

Wednesday, May 17, 2017

Chilli Chicken Dry

I wanted to share my all time favorite recipe, Chilli Chicken Dry. The taste of chilli chicken I tasted in India still comes to my mind. The succulent chicken with chewy batter along with the crunchy vegetables makes it very special. It can be served as a dry appetizer or as a semi liquid stir fry along with rice normally a fried rice.

The add- on ingredients gives a thick saucy texture for the fried chicken pieces. My brother's favorite recipe too. Those days when we ordered chilli chicken along with fried rice in our favorite Indo - Chinese restaurant while we all planned to watch some movie is remarkable ! I am recalling this because today is his birthday. Happy birthday, dear bro!

I never thought that I would miss him this much as we were like cat and dog in our childhood. Now, we are like best friends. We talk about everything. So, people don't get frustrated that you were having same type of irritating brother / sister . Time will come when you will find the trueness of relationship. I don't want to boredom you telling my experiences. You will find out when you get your chances. In this session, I am going to share you everybody's favorite Chilli Chicken Dry.

Chilli Chicken Dry


  • Prep time - 30 mins
  • Cooking time - 20 mins
  • Cuisine - Indian ( Indo-Chinese)
  • Serves - 3

- For marination :

  • Chicken breast - 1 boneless ( Cut into small pieces)
  • Salt - 1 teaspoon
  • Ground pepper - half teaspoon
  • Lemon juice - 1 tablespoon
  • Sugar- 1 teaspoon
  • Ginger garlic paste - half teaspoon
  • Baking powder - half teaspoon
  • Cooking oil - 1 tablespoon
  • Soy sauce - half tablespoon
  • Water - 150 ml
  • Egg - 1 
  • Corn starch - 1/2 cup ( 170 gms)
  • All purpose flour - 1 cup
- For preparation:

  • Cooking oil - 500 ml
  • Cooking oil - 1 tablespoon ( for seasoning )
  • Green chillies - 5 ( Sliced )
  • Garlic cloves - 8 ( finely chopped)
  • Ginger - 1 inch ( finely chopped)
  • Corn starch - 1 teaspoon
  • Onion - 1 diced
  • Bell pepper - Orange 1 and Green 1 ( Any colors can be added )
  • Soy sauce - 1 tablespoon
  • Red chilli sauce - 2 tablespoon ( hot )
  • Ground pepper - 1/2 teaspoon
  • Salt - 1/2 teaspoon
  • Lemon juice - 1 teaspoon
  • Spring onions for garnishing.

  • Add all the ingredients for marination to the cut chicken breast pieces without any lumps. Marinate for 30 mins.
Marinated chicken

  • While the chicken getting marinated, chop the garlic, cut the vegetables.
  • Heat oil in a pan for deep frying. Fry the marinated chicken for 5 mins ( Till 70 % of the chicken gets cooked)
First time frying

After first time frying

After second time frying

Tested chicken; Sliced to confirm 100% cooked. Yes!

  • Take another big wok or pan for the sauce and mix. Heat oil and add the chopped garlic and ginger.
  • Meanwhile fry the chicken for the second time for 3 mins. Now the chicken must have completely cooked.
Sauteing the veggies along with sauces

  • Add the green chillies,onion and bellpepper. Saute well till the vegetables cook through halfway.
  • Add the sauces, lemon juice along with salt. Saute well. Now add the fried chicken in. Mix it well. Serve hot with some spring onion.
Hope you enjoyed the chilli chicken recipe. I will think and try something new in next session. Thank you Uncle Thiru for suggesting this recipe!

Monday, May 15, 2017

Chicken Lasagna with White sauce

Chicken Lasagna, a cheesy mind blowing dish with succulent chicken pieces goes very well with the white sauce / red sauce. A traditional lasagna recipe has intervening layers of pasta layered with sauce likely to be Bechamel ( commonly known as white sauce) or Parmesan or Ragu ( a meat based sauce served with pasta) with chopped hard boiled eggs.

But now it is common to find lasagna with the same intervening layers of pasta ( lasagna noodles) with cheese sauce along with meat or vegetables, meat and vegetables. The cheeses normally used are Ricotta, Parmesan and Mozzarella. A delightfully tasting lasagna recipe is always a favorite for cheese lovers!


  • Prep time- 45 mins
  • Cooking time - 35 mins
  • Cuisine - Italian
  • Serves - 2 to 3


  • Uncooked lasagna - 6 noodles
- For filling mixture :

  • Olive oil or Vegetable oil - 1/2 tablespoon
  • Boneless chicken breasts - half breast piece cut into very small bits
  • Salt - 1/2 teaspoon
  • Ground pepper corns - 1/2 teaspoon
  • Dried Oregano - 1 teaspoon
  • Dried Basil - 1 teaspoon
  • Ricotta cheese - 6 oz. ( whole milk gives rich taste)
  • Egg - 1 ( optional)
  • Grated Parmesan cheese - 2 oz.
- For white cheese sauce:

  • Butter - 1 tablespoon ( unsalted)
  • All purpose flour - 1 tablespoon
  • Milk - 360 ml 
  • Parmesan Romano cheese - 4 oz.
  • Mozzarella cheese - 6 oz ( shredded )
- For vegetable filling:

  • Butter - 1 tablespoon ( unsalted)
  • Fresh mushrooms - 4 oz. ( 114 gms sliced)
  • Fresh pineapple - 4 oz. ( 114 gms sliced)
  • Dried Oregano - 1 teaspoon


  • Preheat oven to 375 deg Fahrenheit.
  • Grease a 9 x 9 x 2 inches circle baking dish  ( Baking dishes of any size and shapes can be used according to the size of the dish) by applying oil on bottom and sides.
  • Cook the lasagna noodles halfway through by adding few drops of oil and little bit of salt in the boiling water deep cooking pot. Drain and rinse in cold water to stop the cooking process.
Boiling lasagna noodles

Drained and rinsed in cold water
Chicken cut into very small pieces

Sauteing the chicken
  • While the pasta get cooked, heat oil in a pan. Add the chicken, salt, pepper, dried oregano and basil. Cook the chicken by adjusting the medium and high heat for 4 to 5 mins as the chicken is cut into very small sizes, it won't take long time.
  • Keep the drained noodles and the chicken aside.
  • Mix ricotta cheese, egg and 2 oz.( 57 gms) of grated parmesan along with the cooked chicken and set the mixture aside.
White Cheese sauce
  • In a saucepan, melt butter over medium heat. Add the all purpose flour in. stir well. Once the flour is thick enough, add the milk in while stirring.
  • Bring it to low flame. Add 4 oz. ( 117 gms) of Parmesan cheese and 6 oz. (170 gms) of Mozzarella in. Stir slowly until it melts.
parmesan, ricotta and chicken filling

sauteing the pineapple and mushroom

white sauce with parmesan and mozarella

sauce after the cheese melts

For Vegetable / Fruit
  • While making sauce, in another pan add butter and saute the mushrooms and pineapple along with the oregano until they are soft.

  • In the baking tray, assemble the lasagna noodles, 1/3 filling mixture , 1/3 of cheese sauce and mushroom and pineapple. Repeat.
  • In the last layer, top with the shredded 2oz. mozzarella 

  • Bake it for 35 mins.
  • Serve hot. 
That's very mouthwatering! Who can say No to cheese!..
Enjoy the recipe!

Kerala style Chicken Curry

Kerala style Chicken curry is a rich flavored chicken curry prepared by using roasted and ground spices which locks its actual flavor. It gives a creamy texture to the curry because of the coconut milk which tastes good with normal rice, ghee rice, jeera rice ( cumin ), even with chappati, roti, naan (indian bread).

  • Prep time - 30 mins
  • Cooking time - 30 mins
  • Serves - 2
  • Cuisine - Indian 

- For Marination:
  • Chicken - 1/2 pound ( 1 boneless breast cut into pieces)
  • Red chilli powder - 3/4 teaspoon
  • Lemon juice - 1 tablespoon
  • Ground turmeric - a pinch
  • Salt - to taste
  • Garam masala powder - 1/2 teaspoon
  • Ground pepper corns - 1/2 teaspoon
  • Curd or Sour cream or Plain yogurt - 1 tablespoon
- Roasting and Grinding:
  • Coriander seeds - 1 and half tablespoon
  • Cinnamon - 1 inch 
  • Cloves - 4
  • Cardamom - 2 pods
  • Pepper corns - 1/4 teaspoon
  • Fennel seeds - 3/4 teaspoon
  • Cumin - 1/4 teaspoon
  • Dried red chillies - 3 to 4 
- For Curry :
  • Onion - 1 medium ( diced )
  • Ginger garlic paste - 1 tablespoon
  • Coconut milk - 120 ml 
  • Edible Coconut oil - 1 and half tablespoon ( Oil of your choice can also be used)
  • Water - till it covers the chicken
For seasoning:
  • Edible Coconut oil - 1 and 1/2 teaspoon
  • Red chilli - 1 ( seeds removed)
  • Pearl Onions - 3 to 4 
  • Curry leaves - 1 sprig

  • Add the marination ingredients to the cut chicken breast. Let it be marinated for 30-35 mins.
  • Meanwhile, dry roast the "roast and grind" ingredients in low flame with continuous stirring for 8 to 10 mins till the raw smell vanishes.
  • Cool it. And grind the mixture by adding little bit of water into a fine paste.
  • Heat oil in pan and add the onions. Saute well. 
  • To the translucent onions, add the ginger garlic paste. Saute well till the raw smell goes off.
  • Add the marinated chicken in and pour the grounded masala into the chicken and mix well with some water. Cover the pan and let the chicken along with masala cook in the low flame.

  • Once the chicken is done cooking, add in the coconut milk and close it for 5 - 8 mins. 
  • Make a thick curry by evaporating the water in the open pan.
  • In another pan, pour the oil for seasoning in. Add the sliced pearl onions and the broken red chilli in. Add curry leaves and pour this into the thick chicken curry. 
  • Serve hot along with boiled eggs or potato chips for rice.
Hope you will like this recipe. Post you another interesting recipe in next session. Your tips and suggestions are welcome.

Sunday, May 14, 2017

Sindhu's Kitchen Recipes: Flattened Rice Upma/ Poha Upma/ Aval Upma

Sindhu's Kitchen Recipes: Flattened Rice Upma/ Poha Upma/ Aval Upma: It is the most popular breakfast in Northern part of India. One of the very simple and easy recipes made from Flattened rice ( also called...

Flattened Rice Upma/ Poha Upma/ Aval Upma

It is the most popular breakfast in Northern part of India. One of the very simple and easy recipes made from Flattened rice ( also called as beaten rice) with mild seasoning tastes so good along with sugar and lemon juice. It can also be done with brown flattened rice.

Poha Upma

  • Prep time - 10 mins
  • Cooking time - 15 mins
  • Serves - 2
  • Cuisine - Indian
  • Flattened Rice - 1 cup
  • Onion - 1 small / Pearl onions - 7 to 8 ( finely chopped)
  • Green chillies - 2 ( finely chopped)
  • Carrot - 1/2 ( finely diced)
  • Sugar - 1 teaspoon
  • Lemon juice - 1 teaspoon
  • Salt
  • Ground turmeric - a pinch
For seasoning:
  • Oil - 2 teaspoons
  • Mustard - 1/2 teaspoon
  • Black gram - 1/2 teaspoon
  • Split chickpeas - 1/2 teaspoon
  • Peanuts - 1 tablespoon
  • Curry leaves

  • Wash and drain flattened rice. Keep the completely water drained in a bowl.
  • In a pan, heat oil in medium flame - add mustard seeds, split chickpeas, split black gram, peanuts.
  • Once the peanut is roasted, add in the green chillies, onion, carrots and salt. Saute well.
  • Add ground turmeric. Mix well. 
  • Now add the flattened rice in. Mix well along with sugar and lemon juice. Garnish with  curry leaves. Serve hot.
This upma can be eaten just like that. No need for side dish. Hope you like the recipe and your feedback are welcome.

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