Egg Fried Rice

This recipe is my way of having a very tasty, hassle-free and filling meal without much preparation. In fact it is an excellent recipe for beginners in cookery world. I wouldn’t claim that this is a very healthy recipe because I have used soup cubes and some people do not like to use soup cubes but, once in a while it is okay to cheat. Moreover seeing the youngsters relying so much on outside food, I believe this is a healthier option. This recipe doesn’t require any accompaniments if you are in a hurry. But I add a few things like soy sauce, rice vinegar with fresh green chillies or schezwan sauce as accompaniments. To give it a healthy angle, at times I serve this with fresh green salad or thick creamy yogurt.

Serves 2

  • 125 gms or 1 cup of basmati rice or Chinese rice
  • 2 eggs
  • 4 to 5 stalks of spring onions (green and bulbs included)
  • 3 – 4 garlic cloves
  • 2 crushed maggi soup cubes either vegetarian or chicken
  • 2 and 1/2 tbsps of oil
  • Salt to taste.

Procedure

  1. Cook rice with a tsp of salt in an open vessel.
  2. Once cooked, drain and keep aside. Make sure it is neither undercooked nor overcooked.
  3. Seperate the green part and white part of the spring onions. Chop them fine. Finely chop the garlic cloves.
  4. Take 1/2 tbsp oil in an omlette pan.
  5. Beat the eggs and make a large omlette and take it out on a kitchen board.
  6. Once it is easy to handle, cut it into tiny squares. Do not add salt to the beaten eggs.
  7. Take a wok and add the remaining oil. Heat it and now add chopped white part of the onions and the garlic.
  8. Saute till transparent and now add the green part.
  9. Immediately add the drained rice, crushed maggi soup cubes and fry the rice till all the grains become oil slicked.
  10. Now add the chopped omlette pieces and mix.
  11. Remove from heat and let it rest for a few minutes.
  12. Serve hot. If you want to pack it for your lunch box, let it cool and pack. Make it piping hot before having. It tastes good even when it is cold.

Chicken Biryani

This is my easy biryani recipe and has always been a favourite with my guests. I marinate the chicken with all the required ingredients and leave it overnight in the fridge but it works well even if it is marinated for an hour. The more the merrier though.If I have too many items to cook, then I make the rice beforehand and keep. But, freshly cooked one is always the best. I use either chicken thighs or chicken legs to ensure uniformity in cooking time.

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Easy Peasy Macaroni

Holidays are almost over and if you’ve fallen short of new recipes, this is the one.

It is not necessary that you put in all the ingredients that I used in this recipe. For non vegetarians the choices are unlimitedvegetarians can make this by just avoiding sausages. I put veggies and soya chunks to make it a complete meal. This can be made ahead and children at home can have it when they feel hungry.

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Juicy Meatballs

The humble meatball is a versatile dish and has its variety worldwide. Some say it came from Persia,  but since it is found in almost all cuisines, its origin is debatable. Basic spices and aromatics remain the same everywhere, a few ingredients vary though, depending on the local produce and geography. It can be made from any type of meat but, I have used chicken mince in this recipe. You can use mutton or lamb instead but the cooking time has to be increased depending on the meat. This is my favourite recipe and this evolved over years under my experimentation, failure and success. Its simplicity and taste and its ability to satiate from one person to a crowd makes this recipe very close to my heart. Earlier I used to coat the meatballs in egg and then in bread crumbs and then fry them.  You can try it that way but, the healthier version is dearer to me. 

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Chicken Sandwich- A hassle free, non-messy, easy takeaway solution for busy people


This is a throwback to my first ever recipe on the blog. At that time I didn’t have many readers so I wanted to share this again!This is my go-to recipe for picnics and quick snacks and takes barely half an hour

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Easy Wraps with Avocado, Kiwi and Chicken

A platter full of dips, salads and flatbreads is my way to let my family happily assemble and make their own wraps. Usually, I like to use whatever is there in my fridge.For this particular wrap, I used my leftover tandoori chicken by removing the bones and shredding the chicken. I used hung curd to avoid using mayonnaise. I made my Indian flatbread at home. Tortillas work well too. As a result, I get the sourness from hung curd, heat from pepper sauce but to add sweetness to it,I added ripe juicy kiwis. I absolutely adore the combination. Continue reading “Easy Wraps with Avocado, Kiwi and Chicken”

Jamaican Jerk Chicken


This is an amazing chicken preparation and one of my favourites.The most known version of this is the baked one.
In this post, I have cooked on stovetop to make it easier for people who for some reason or the other have no access to an oven. The secret of this recipe, is the spice blend known as “The Jamaican Jerk Seasoning.

    I must confess that determining portions would not be ideal.I had to feed four adults. 4 large thighs on the bone and 4 drumsticks were quite okay.But,let me warn you .You have to cook more than required  because the after taste compels you to have some more. Continue reading “Jamaican Jerk Chicken”