Crispy Fried Chicken Thighs

This is an all time favourite for all age groups and believe me, your work gets much easier if you have the ready to fry chicken thighs sitting in your freezer. At times, for health reasons I do air fry or put it under the grill or even bake it. This versatility makes it a must for large gatherings. You can make it with chicken drumsticks but, I prefer thighs because they have much more meat in it.

Servings are upto you because people do go for two at times. So six chicken thighs is what I am targeting at.


  1. 6 chicken thighs deskinned
  2. For the marination : 2tbsps each of ginger garlic paste, light soy sauce, sweet chilli sauce, tomato sauce, hot pepper sauce, rice vinegar.
  3. For the coating : 2 eggs beaten with a pinch of salt, 100 gms of refined flour with a pinch of salt, 200 gms of bread crumbs mixed with 1 tsp each of onion powder, garlic powder, red chilli powder, mixed herbs, a pinch of salt and 50 gms of grated parmesan.
  4. Oil to deep fry.


  1. Wash and clean the chicken thighs. Make two diagonal slits on both the sides of thighs.
  2. Take a bowl and mix all the ingredients for marinade.
  3. Coat the chicken thighs with the marinade and let it rest for at least half an hour at room temperature.
  4. Now, take flour in a plate, add a pinch of salt and keep aside.
  5. Beat eggs in a bowl with a pinch of salt and keep aside.
  6. Spread breadcrumbs on a plate and add all the ingredients and mix well.
  7. Now, we need to keep one of our hands dry and the other will do the messy work or like me, you can use a fork for wet ingredients and both your hands to coat the dry ones.
  8. Take the thighs one by one and first coat in the flour, then coat it with the egg and then onto the final plate of breadcrumbs.
  9. Coat it very well using your hands.
  10. Now keep it an air tight box and freeze it or fry it.
  11. To deep fry, take a deep wok and add oil to it. The oil should not be very hot or else the outside coating burns leaving the inside uncooked.
  12. When the oil is medium hot, add the thighs one by one and leave it on low heat for 10 minutes.
  13. After which flip the thighs and cook for 5 to 8 minutes on low heat.
  14. When the outside coating turns brown, take it out an a kitchen towel.
  15. Serve it hot.
  16. To grill or bake, spray oil on both the sides of the thighs and put it under the preheated oven at 200 degrees Celsius for 10 to 15 minutes. The timing varies according to the size of the oven.
  17. I make a batch of minimum 12 thighs or legs and store it in the freezer. So, the days I do not feel like going to the kitchen, I just take the box out of the freezer two hours earlier and pop it in the oven and make a nice crunchy and fruity fresh salad with lots of seeds and nuts.

Hostel food (Snacks) 1

One of the major problems that all children face when they stay away from home is food. Some ready to eat Indian snacks we can pack for them will help them to have something homemade. In this series, I begin with a savoury recipe made with semolina(suji or rawa) namely upma which is savoury. You have to add boiling hot water or milk and cover for 5-8 minutes to eat it. It is nutritious and filling but it turns out to be a poorer cousin when compared to the freshly made ones.


2 tbsps per serving per person



  1. 250 gms of Semolina or suji or rawa
  2. 2 grated ripe and juicy tomatoes
  3. A handful of peanuts
  4. 2 tbsps of thinly sliced curry leaves
  5. 1 tsp of black mustard seeds,white urad dal and tur dal
  6. 1/2 tsp chilli powder
  7. 1/4 tsp of hing(asafoetida)
  8. 3 tbsps of refined oil
  9. Salt to taste.


  1. Take a wok, put 1 tsp oil in it and heat it.
  2. Once hot, add mustard, hing, urad dal, tur dal, curry leaves and fry till there is no water left in the curry leaves. After which transfer it to a bowl.
  3. Take the same wok and add two tsps of oil. Heat it and then add the grated tomatoes. Fry well till no water content remains. Transfer it to the same bowl.
  4. Put the wok on the fire and on low flame roast the peanuts till brown on the outside and crisp from inside. Keep it aside.
  5. Now add the remaining oil to the wok and heat it.
  6. Add semolina and on low flame fry it well till you get a nutty aroma and the grains turn wheatish in colour. Keep stirring continuously or else it will burn.
  7. Once done add chilli powder, salt to taste and mix well. Turn off the flame.
  8. Add the peanuts, tomatoes, fried spices and mix well.
  9. Let it cool completely before you transfer in a jar.
  10. To prepare the snack, take two tbsps of the ready upma mix in a small bowl.
  11. Add boiling water or boiling milk mixed with water and add to the bowl just till the level of upma mix in the bowl.
  12. Cover it with a tight fitting lid and leave it for five to eight minutes.
  13. Remove the lid and fluff it with a fork. It is ready to eat.
  14. You can fry fresh coconut, green chillies and coriander leaves and fry it till there is no water content left and add to the mix.
  15. This recipe tastes so fresh whenever had and gives a homely feel to our children.
  16. Older children carry electric kettles and can boil water or milk but it us not safe for little ones.

Asian Sea Food Stock

This is my absolute confidence booster, as I know that I can cook full Asian meal with this. When my daughter’s are at home during holidays, I keep my fridge and freezer well stocked. Keeping the health factor in mind, I make a variety of stocks namely vegetable stock, chicken stock, mutton stock, seafood stock, stock with lovely warm spices during winter. Give me a pressure cooker and I will make stock with anything in the kitchen. I personally believe this enhances the flavour of the dish, and I know that without them knowing, I have managed to feed all the nutrients required. There is no hard and fast rule to choose your ingredients but to give Asian flavour to the soup, few ingredients like fresh lemon grass, kaffir lime leaves (any fresh lime leaves would do) , fresh lime rind, coriander stems, red pepper are essential.I am making a large batch with 2 litres of water.


  1. Roughly chop 2 large onions, 1 full garlic(unpeeled and uncut), 1 inch of fresh ginger, 1 inch of fresh turmeric, 6 lime leaves, roughly chopped lemon grass with the green part as well.
  2. Take 2 large carrots, 1/2 of bottle gourd (dudhi, lauki or lau), 4 juicy tomatoes, 2 red peppers, coriander stems, mushrooms. Roughly chop the vegetables.
  3. Add olive oil to the pressure cooker and add 1 big Cinnamon stick, 4 cloves, 10 black peppercorns, 1 star anise and four bay leaves. Let the spices release their aroma.
  4. Then, add all the ingredients mentioned in point number 1.
  5. Saute for a minute and then add heads of large prawns and bones of fish or whatever you like to. (I used only prawn heads)
  6. Saute for a while and then add all the ingredients mentioned in number 2.
  7. Now, add 1 tsp of cumin seeds and 1 tsp of coriander seeds.

Saute and add two litres of water.Do not add too much salt. 1 tsp would be okay because we will use this stock to cook multiple dishes.

8.Close the lid and put the gas on low. After 2 whistles turn off the gas.

9.If you are cooking in an open vessel then let the stock come to boil, lower the heat and cook it for half an hour.

10.After which, turn off the gas and let it rest and cook further in its own heat.

11.Once it is cold, strain through a large strainer and store it in boxes in the freezer.

12. Use as and when required.

13. I use this stock as a base to make soups, curries, fried rice, instant noodles.The aroma that fills your kitchen is unbelievable.

Sprouted Green Chana(Bengal Gram) Omlette

This recipe is for busy people, can make this in minutes, and have it either for breakfast or for lunch. This can also be packed for lunch boxes for kids and adults alike. We have the goodness of eggs, Chana and other aromatics cooked in a single frying pan. It is filling and takes care of your hunger pangs for almost 3 to 4 hours. I,

ideally make this for lunch, whenever I am on a cleaning spree or repotting my plants or I am busy making my usual pastes to store in the fridge and freezer.

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TomaCoco Chicken

This chicken recipe is a marriage of homemade tangy tomato paste and naturally sweet coconut milk. Today I have two recipes to share, namely a very essential paste made with tomatoes and garlic which sits in my fridge and freezer yearlong and a chicken recipe made by using the paste. It is my request to people who do not like coconut, to try this recipe at least once, to believe it.

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Ginger, Turmeric and Lemon Tea

Today’s recipe is about the power of a water based drink. I have noticed the difference it makes, after including it as a part of my daily routine. I am not a nutritional expert but when it is the question of my family’s well-being, I like to incorporate natural things to keep them healthy. Here’s the recipe of a water based drink that can be made and stored for two days in individual bottles or a large jug in the fridge. I have used three natural ingredients namely ginger, turmeric and lemon.

Ginger is known to boost bone health and relieve joint pain. It has a number of unique organic compounds, which have actually been named gingerols, and these are powerful anti-inflammatory compounds. These gingerols have been directly associated with improvements in knee inflammation and associated pain, as well as suppressing the inflammatory compounds at the source before they can begin to affect the body. Ginger represents both a preventative measure and a treatment for inflammation and its associated pain.

The amazing health benefits of turmeric include its ability to reduce inflammation,heal wounds, improve skin health, protect cognitive abilities, and ease menstrual difficulties. Turmeric also helps eliminate depression, alleviate pain, slow the aging process, protect the digestive tract, and prevent cancer.

Lemon enjoys a global eminence, thanks to its incredible health benefits. This inexpensive and easily available sweet-tart fruit has high amount of Vitamin C that helps in boosting the immune system. Thus, we can keep several illnesses at a bay by drinking one glass of lemon water each day.

Servings are subject to your requirements.


1. Wash two inch size of fresh ginger, two inch size of fresh raw turmeric. Wash and take half a lemon. Sometimes I use half of a sweet orange to impart its natural sweetness to the otherwise pungent water. Cut each into thin roundels.

2. Boil a litre of water and when it comes to a boil, simmer and then add all of the above ingredients. Let it boil for a minute and then put off the flame. Cover and let it rest for half an hour.

3. Drain and store it in bottles. Your drink is ready but add honey when you give it to your children or old people. The pungency of ginger and turmeric can irritate their throats.

4. If you are allergic to citrus fruits, you can omit lemon or orange and just make it with ginger and turmeric.

5. This can be had either warm or cold. But in case of a bad cold, have it piping hot.

6. To store fresh ginger and turmeric, wash them thoroughly, cut them into very thin roundels and keep it out in the sun to dry.

7. On a bright sunny day, it dries up very fast. Store in an air-tight container in the fridge and make the drink whenever you want to.

8. To replace fresh turmeric, half a teaspoon of turmeric powder for a litre of water can be used.

9. For a clearer complexion and glowing skin, have this drink for a week and watch the difference.

10. Keeps bad body odour and bad breath at bay and keeps you smelling fresh and vibrant.

Note: Turmeric stains can be avoided by wearing gloves while cutting them. The bottles and jug can also acquire a yellowish tinge if used regularly to store this drink.

Patishaapta ( Sweet pancakes) 

Patishaapta is a pretty easy peethey to  make, when compared to its counterparts. The authentic recipe demands a mix of Maida (refined flour) , rice  flour and semolina but I have made only  with Maida in the following recipe. I have done this keeping in mind the busy working people who want to make this but are alarmed at the thought of making.  My experiment was good and its outcome was appreciated by many.

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Chicken Liver with Caramelised Onions

Chicken liver is the store-house of vitamins, minerals, iron, magnesium and phosphorus but it is very high in cholesterol. In olden days, doctors advised patients with anemia and vitamin B 12  deficiency, to include liver in their diet everyday. It is good to have liver once in a while even for people who have high cholesterol. This particular recipe is inspired by Mediterranean cuisine. It is very easy to make and the best part is,  all preparations can be made beforehand  and can be sauteed and assembled just before serving. 

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