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Tahini Dip

29 May

You could serve Tahini dip with wafers, pita bread or in chicken shawarma rolls. It consists of Sesame which is very nutritious.  Not only are sesame seeds an exellent source of copper and a very good source of manganese, but they are also a good source of calcium, magnesium, iron, phosphorous, vitamin B1, zinc, molybdenum and dietary fiber. In addition to these important nuttrients, sesame seeds contain two unique substances: sasamin and sasamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholestrol-lowering effect in humans, and prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage.
tahini dip


1/2 cup sesame seeds

4 tsp oil

1/2 tsp salt

1/2 cup curd

1 garlic flake

3 tbsp lemon juice


Grind all the ingredients to a smooth paste in a mixer. Serve as a dip.


Green Thai Curry

16 May

Green Thai curry has always been one of my favorites whenever I go to dine out. The mere taste of basils,and  kaffir lime leaves is piquant. Usually I used to make the paste from scratch but since these days alot of us prefer quick cooking, I tried the paste. The Real Thai (brand) products available in the market (not very expensive) are quite good in terms that they are tasteful. Usually a sachet is better for a one time use, firstly they are not as expensive as the jars and secondly, the jars might get fungus too soon (depends how often you would cook or eat thai food).

Thai green curry


1 sachet Real Thai Green Curry

1 coconut milk tin (400 ml)

500 g boneless chicken

100 g mushrooms

2 tsp vegetable oil

1 inch galangal (thai ginger)

1 stalk lemon grass chopped

5-6 kaffir lime leaves

1/2 cup chopped basil leaves

salt to taste

1 tsp sugar



  1.  Wash and clean the chicken. Pat dry. Keep aside.
  2. In a pan put 2 tsp vegetable oil and add the green curry paste. Saute for 2 minutes.
  3. Add the boneless chicken. Cook till 2-3 minutes. Add the mushrooms, galangal and chopped lemon grass. Simmer for 2 minutes.
  4. Add the coconut milk. Simmer the gas and stir a bit. Add sugar.
  5. Add salt, basil and lime leaves.
  6. Serve with boiled rice.





Lemon Lemon Chicken

9 May


If you are looking for a tangy recipe then your search stops right here!! Hold on!!

My favorite is a Lemon Fish which i usually order from a restaurant close by, but this is actually as good as a restaurant one. The combination of the chicken with some parsley , onions and red chili flakes gives it a unique flavor.



lemon lemon chicken


The Ingredients:

1 kg boneless chicken

1 teaspoon kosher salt

1/2 teaspoon black pepper

12 lemons

1 tablespoon lemon zest

2 tablespoons red wine vinegar (i used normal vinegar)

8 garlic cloves, minced

1 onion

1 teaspoon red pepper flakes

4 tablespoons chopped fresh oregano leaves/parsley leaves

1/2 cup extra virgin olive oil



  1. Preheat the oven to 200 degree Celsius
  2. Rinse chicken and pat dry. Liberally season it with salt and pepper. Place it in a large baking dish.
  3. Bake for 35 minutes.
  4. Squeeze the lemons to get 1 1/2 cup juice. Zest 2 lemons.
  5. Whisk in red vine vinegar,zest, garlic, red pepper flakes, onions and parsley.
  6. Finally whisk in olive oil, slowly, to create an emulsion.
  7. After 25 minutes of baking, remove the chicken from the oven. Drain all the liquid from the pan.
  8. Pour the lemon emulsion over the chicken. Return to the oven and bake for another 10 minutes.

Serve the chicken and sauce with hunks of crusty bread.


Mexican Wrap

30 Jul

Before preparing this wrap I wasn’t sure how it will taste. Maybe my photography for this one isn’t that great but it tastes really well. This being a vegetarian, really surprised me with its taste. It tasted well for sure. Even the non vegetarian relished this vegetable wrap. It is nutritious for sure.

Mexican Wrap

Serves 4


4 tortillas

1/2 cup sliced beans

1/2 cup sliced babycorn

1/2 cup sliced red bell pepper

1/2 cup sliced yellow bell pepper

1/2 cup sliced carrot

1/2 cup sliced beans

1 cup grated cheese

1/2 tsp salt

1/2 tsp pepper

1/2 tsp oregano

For Salsa

6 tomatoes

2 tsp butter

1 chopped onion

2 chopped green chilies

1/2 tsp pepper

1/2 tsp salt

1/2 tsp oregano

1 tsp vinegar

1 tsp tomato ketchup


To prepare Salsa:

  1. Grill the tomatoes till the skin turns black. Peel the skin. Do not wash.
  2. Puree 4 tomatoes and chop 2 tomatoes and mix them.
  3. Heat a pan with butter. Saute onions till transparent.
  4. Add green chilies.
  5. Add the tomatoes. Saute for 2 minutes.
  6. Add salt, pepper, oregano, ketchup and vinegar. Keep aside the salsa.

For the Filling:

  1. Steam all the vegetables.
  2. Heat butter. Saute all the vegetables together.
  3. Season with salt, pepper and oregano. Keep aside.

For the Wrap:

  1. Heat the tortilla on both sides. Spread salsa.
  2. Put the prepared filling.
  3. Add some cheese (if needed you can some more salsa)
  4. Wrap the tortilla into 3 folds.


I am sure you would Enjoy the wrap!!

Chili Vegetable & Egg Stir Fried Noodles

10 Mar

Living in Delhi involves a lot of social commitments. Easily we end up eating outside meals at least three times a week. This is then followed by stomach issues. So whenever I can, I try to avoid the outside spicy food. So I prefer to replicate the restaurant dishes at home in a healthy way.

Recently, I just craved to have nice vegetable stir fried noodles. After having some Teppanyaki food on a our anniversary we relished the taste of egg in rice and noodles. Before this I have never tried putting egg in home-made noodles and rice. I tried with noodles this time and it worked really well.

This is my own recipe. I like it when I follow my instincts and the recipe works well. 🙂 It is indeed very satisfying.

So here is what you need:

Serves: 2 persons

200 gm egg noodles

2 tsp olive oil

2 dried red chili

4-5 garlic cloves, finely chopped or minced

1 green capsicum, sliced

1 small carrot, sliced

8-10 mushrooms, sliced

1 egg

7-8 french beans, sliced

1 tsp dark soya sauce

2 tsp vinegar

1 tsp red chilli sauce

3/4 tsp pepper

1 tsp salt


  1. Boil 5-6 cups of water, add some salt and oil. Add the noodles. Let them cook for  7 minutes. Strain them and add some oil so it doesn’t become sticky.
  2. Soak the dried red chili’s in a bowl of water. Keep aside for 10 minutes.
  3. Heat a pan. Add olive oil. Saute garlic till it becomes aromatic. Add the soaked chilies.
  4. Now add carrots, capsicum and mushrooms and french beans. Saute till they get cooked properly.
  5. Push the vegetables a little aside in the pan and add the egg to the same pan and scramble it well with a wooden spatula.
  6. Once the egg is cooked properly combine it with the vegetables (it may look a bit messy but once you combine with noodles it will become fine).
  7.  Add the noodles. Stir them properly.
  8. In a small bowl, mix the soya sauce, red chili sauce, vinegar, pepper and salt. Add it to the noodles.
  9. Mix well and serve hot!!

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