Garlic Pepper Chicken

Garlic pepper chicken, a very easy recipe for a lazy afternoon. If you are all by yourself and feeling lazy to cook up a huge lunch then this is the recipe for you. You just need a few ingredients that will normally be available in your kitchen.


Garlic Pepper Chicken Recipe:

  • 1 Chicken breast piece (cut into long strands of pieces)
  • Garlic paste 2 tsp
  • Pepper powder 4 tsp
  • Salt to taste
  • Oil 5 tsp

Directions to make garlic  pepper chicken:

Rub garlic paste on the cut pieces of chicken. Then add salt and pepper to the chicken and give it a nice hand mix. Once it is done, heat oil in a pan and add the marinated chicken pieces to it and fry on each side till it gets brown in color. Remove from heat and serve with lemon wedges.

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Gajar Ka Halwa! (Carrot Halva)

Gajar Ka Halwa has been my comfort food since childhood and is one of my favorite Indian dessert. The most vivid memory of my childhood is the first time I ever tasted Gajar ka Halwa prepared by my cousin sister, not just that I even got to learn how to make it. And yeah I still remember the first spoon of the dessert that went into my mouth, it was plain bliss.

The taste of luscious grated carrots cooked in milk, ghee and sugar is beyond everything else. So I decided to give it a shot.

Gajar Ka Halwa Recipe:

  • 5-6 grated carrots (Gajar)
  • 1/2 liter milk
  • 1/2 cup ghee
  • 3/4 cup sugar
  • 3-4 almonds

In a pan pour 1/2 cup ghee, allow it to heat. Once it is heated, add grated carrots to the ghee and roast it for 5-6 minutes. Then add 1/2 liter of milk to the roasted carrots and allow it to cook in open pan till the carrots absorb all the milk, after this is done add 3/4 cup of sugar. Stir and let it continue to simmer on low flame till the mixture reduces and thickens. In the meanwhile chop the almonds in long stands and roast it in 4 tsp ghee for 2 minutes and keep it aside. Once the halwa is cooked and thickened add the roasted almonds  to it and stir it. Remove from heat, allow it to cool. Serve with vanilla ice cream.


Lemon Zest cookies with chocolate frosting!

Hello Peeps! Hadn’t been able to post anything as I was enduring my examinations patiently. (hahaha) Phew! what a relief now that I am done with it, now I have all the time on earth.

So I recently baked lemon zest cookies with chocolate frosting. The recipe is an adaptation from my favorite food blogger Stephanie le’s website I absolutely ardor her and her blog.

My version of the cookies came out pretty well and I was not disappointed at all. In addition I pre-pended some chocolate frosting on it.

A little review about my cookies, the cookies tasted real good especially with the chocolate frosting on it. I fed my family and friends with the cookies and I got a pretty good feedback and I think that I’am finally getting a hang of this cooking thing.

Chocolate Cake Chunks

A chocolaty mess!! Tiny chunks of chocolate cake with chocolate frosting syrup in the middle of the night??                                                                                                                            YES PLEASE!! So I was sleep deprived and bored last night so technically it meant that I was hungry. I went to down to the kitchen to hunt down some mid night snack and did not find any, so I decided to bake myself a chocolate cake. I took a monster bowl beat in an egg, vanilla essence, milk, oil ,and stirred in some flour, cocoa powder, baking powder, baking soda, sugar, an a pinch of salt and added half cup of water to it and made the cake batter, poured it in a baking pan and baked a cake. As simple as it sounds. I was in love with chocolate last night and wanted something more, so in an another bowl I put in some butter, castor sugar, milk, cocoa powder, lime juice and whisked it, till it had a syrup consistency and then I poured the flawless chocolate frosting syrup on the cake and notched the cake into tiny little chunks and indulged in it and it tasted heavenly. I wouldn’t want anything more from life. Chocolate Cake Chunks Ingredients: Cake Batter

  • 1 cup flour
  • 1 cup sugar
  • 6 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • a pinch of salt
  • 1 egg
  • 1/2 cup milk
  • 8 tbsp vegetable oil
  • 1 tsp vanilla essence
  • 1/2 cup boiled water

Flawless chocolate frosting

  • 1 stick butter
  • 1 cup castor sugar
  • 5 tbsp cocoa powder
  • 3 tbsp milk
  • juice of half a lime

Lemon Wedges and Mutton Chops!

I got up early on a weekend, all excited to cook. This new found love of Mine (cooking) has kept me riled up since the sun has fallen upon us. My brother had asked me cook mutton for him but in a new way. So I was looking up for recipes on the internet and found one in BBCGOODFOOD.COM and It’s called Lamb Chops with Indian spices , so I followed the instructions and as well as changed a few ingredients, so this is my extra spicy version of BBC GOOD FOOD’S  Mutton Chops with Indian spices. IMG_20150705_141702

  • 1/2 kg mutton chops
  • juice of 1 lime
  • 2 tsp vinegar
  • 4 tsp chilli powder (too spicy)
  • 125 ml vegetable oil, plus extra for frying
  • 85g gram flour (chickpea flour)
  • 4 star anise toasted in a hot pan
  • 4 green chillies
  • 8 garlic cloves
  1. Marinate the chops in salt,lime juice,chilli powder and vinegar and keep aside.
  2. Heat 100 ml oil in a pan, add the gram flour and stir it continuously until the flour becomes smooth sandy paste. Keep it aside to cool down.
  3. Roast the star anise and crush it using a pestle.Blend this with garlic,chillies,remaining oil into a smooth paste.
  4. Mix both the pastes with the marinated meat and  refrigerate for 3 hours.
  5. To roast the meat, take a pan and heat 1 tbsp oil, then fry the chops on both sides on a low flame until the meat is cooked and turned brown.
  6. Serve with rice and lemon wedges.

Something Indian!

As a lazy weekend strikes, I am endeavouring to master the art of home cooking. Biryani! Unfailingly has been my comfort food as long as I can remember. I  could never get bored of eating Biryani on every occasion. As a South Asian, rice is a staple food for me. So I am on an attempt to ace home cooking and as of for now Chicken Dum Biryani will be my first recipe. As a rookie chef, well I can’t call my self a chef yet, so its just a rookie stepping into the cooking and blogging world. I was able to cook home alone, I could prepare all of it with no pressure of someone saying that they are hungry already, and that is because I was in charge of preparing lunch as my mom was out on some work. And it turned out to be a good day.

Chicken Dum Biryani Recipe

  • 1/2 kg chicken, cut into pieces
  • 2 cups basmati rice
  • 3-4 medium onions,sliced
  • 2 medium tomatoes,sliced
  • 12 large green chillies,ground into paste
  • 3 tbsp ginger-garlic paste
  • 4-5 small cinnamon sticks
  • 3 cardamoms
  • 3 black cardamoms
  • 5-6 cloves
  • 1 tsp red chilli powder
  • 1 tsp garam masala powder
  • 1 cup chopped coriander leaves
  • 1/2 cup chopped mint leaves
  • 1 cup curd
  • 1/2 cup milk
  • 1 tbsp lime juice
  • yellow food colouring
  • 2-3 tbsp oil/ghee
  • salt to taste

Roast the chicken on both sides in a cooker on medium heat. Add the ginger-garlic and green chilli pastes. Fry for a few minutes and add the tomatoes. Cover and cook. Meanwhile, in a pan add 1 tbsp oil/ghee and drop 2 cinnamon sticks,2 green cardamoms, and sliced onions and fry till the onion turns golden brown and then add it to the simmering chicken. Add the curds,chilli powder,coriander,mint leaves,salt to taste,lime juice and stir it.Cover and cook for 20 mins till the chicken is tender.Do not dry uo the gravy.

For preparing the rice,in a heavy bottomed pan pour 6 glasses of water,add tsp salt,1tsp oil/ghee, and the remaining whole spices.Cook the rice for 8-10 minutes till its 3/4 cooked. Drain the water and add 1/2 cup milk to it and keep it aside in a plate.

Once the chicken is cooked, put the chicken with the gravy in a heavy bottomed pan and spread the rice over the chicken and sprinkle a picnh of garam masala all over. In a cup put 1 tsp of yellow food colouring and add 1 tsp of milk to it and mix. Pour this mixture on the rice and dot with a little ghee. Cover it, keep a heavy vessel on top of the lid so no pressure goes out. On low heat cook it for 20 minutes. Remove from heat and keep it covered for a while. Stir and serve with Kebabs and raita.IMG_20150628_142129[1]