Jerk Chicken Taco with Chilly Mayo Dip !!!


For When you start something from its scratch and the dish turns out to be as gorgeous as this one ….the painstaking  preparation part is worth the effort. I was being lazy for not trying such dishes and I am not very proud of that fact .My funda is simple eat tasty and make it look easy else people will hesitate to try my dishes (This line was in my defence for being lazy ) . Anyways lets get back to the dish I made , its a fusion dish where in Jamaican spicy jerk chicken is used as a filling in Mexican  tacos (Which is by the way homemade ). I topped it up with plum and tomato salsa and chilly mayo dip . Its  a wholesome recipe and easy to make . I only took 40 minutes to prepare , so its not a tough job to recreate goodness in your own kitchen though I wish I have a assistant in chopping the garlic and onions ( Each time ……:X).


Ingredients :

For jerk chicken :

300 g boneless  breast chicken fillet , 1 tablespoon finely chopped onion, 3 to 4 tablespoon finely chopped spring onion , 1 tablespoon chopped garlic , ginger . 1 tablespoon dark soy sauce, 1 tablespoon brown sugar, 2 tablespoon cooking oil, 1 teaspoon all spice powder,  teaspoon cinnamon powder, sal to taste, pepper powder 1 teaspoon , 1 teaspoon of oil for shallow frying the oil .

For taco : 2 cups of refined flower, 1 teaspoon salt, water to kneed the dough.

For Garnishing and dip : 2 plums finely chopped, 1 seedless tomato finely chopped, 2 green chillies finely chopped, 1 fresh lemon , 1 teaspoon pepper powder, 1 tablespoon spring onions, 1 onions sliced , iceberg lettuce finely chopped, 2 tablespoon mayo, 1 teaspoon paprika powder, 1 tablespoon red chilly sauce .

Servings : 10  tacos,

Method : Firstly just make tacos first . preheat the oven at 180 degree centigrade. Take the baking rack outside . with a rolling pin just make few flat breads of refined flour . Cut those flat breads with a circular large cookie cutter or a steel bowl to make even round tacos. spike those tacos with a fork so that they don’t blow up once in the oven . Now keep it hanging on the rack as if they are clothes and you want then to dry up from both sides. Bake then at 170 degree for maximum 5 to 6 minutes. They are ready.

Meanwhile the tacos are on baking mode marinate the chicken mixing all the ingredients above for it . before adding the chicken just muddle up the ingredients so that its aroma is at best. marinate it for 10 minutes and grill it on a griller pan once they are smoky hot and well cooked.

For the final step mix lettuce , sliced onion salt lemon juice and pepper powder and give tacos its first base . then cut of fine strips of chicken and equally distribute among all taco’s . Top it with plum , tomato, spring onion , chilly, lemon juice and salt mixture . Lastly  Mayo , red chilly sauce and paprika in a smooth paste and garnish it on top. Serve it after all that hard work .

Whoof !!!!



Hot and Sour Chicken !!!


I think Chinese food always comes as a rescue even if we are sick and still craving for something tasty and delicious. For me Chinese food always works out … the story of the day goes as …My beloved husband is down with viral fever and being a big foodie still  craving for yum stuff. I made him some sachet chicken soup which he didn’t like ,his frowning face made me go  awweeeeee.. The chef within me thought why not make a healthy chicken dish with one teaspoon of olive oil . This way all will be healthy and hearty . And what is very easy and healthy to make  …..Chinese food  ! You can never go wrong with it . Take my word !!!!

Ingredients : 300 g small pieces of boneless chicken , 1 teaspoon black pepper powder , Salt to taste, shredded lime leaves, 1 tablespoon chopped lemon grass 1 tablespoon lime juice , 1/2 tablespoon garlic finely chopped, 1 tablespoon ginger finely chopped, 1 celery stick finely chopped, 1 cup finely chopped spring onions , 1 teaspoon corn starch dissolved in 1/2 cup water, 1 cup chicken stock ,1 egg white , 1 tablespoon dark soya sauce, 1 teaspoon olive oil.

Serving : Bowl full of 3


Method :

Marinate chicken with salt pepper, lime leaves and lime juice , dark soya sauce & Lemon grass . Keep it for 30 minutes. Heat  1 teaspoon olive oil and add ginger, garlic, & celery sauté for 30 seconds on high flame add the chicken . Cook for  5 minutes. Once the chicken is done add the chicken stock and half of the spring onions ( Save the green part for garnishing ), let the water soak some aroma and add in dissolved corn starch . Once the chicken gets a thickness here comes the tricky part. Add a teaspoon of soya sauce again and then slowly stir in egg white with one hand and keep stirring the gravy with a spatula from other hand. The egg white will form thin white strands giving the dish its look. Now do you really need to sob when you are sick . I don’t think so .  Garnish it with green chopped spring onions and serve hot .


Chilly Strawberry Lemonade !!!


Its always best to stay indoors when its too hot . But is that possible all the time ??? I wish ! No grinning I have found a solution to my heatstroke agonies. Make a cook drink for your self and switch on the air- conditioner  and bunk all the outdoor activities. yayyyy !!!!

Ingredients : 1 tablespoon strawberry crush , 1 tablespoon lemon juice , 1 green  chilly finely chopped, 1 tablespoon powdered sugar, 250 ml lime soda .

Servings : 2


Method :

Mix all the ingredients except lime soda . pour in the chilly strawberry crush sugar and lemon juice mixture. Add in a lot of ice to have a chilled effect and lastly pour the lime soda . Serve it cool and beat the heat !!!


Brownie Cookies !!!


Today’s recipe is brownie cookies. Chocolate lovers always remain loyal to cocoa . Yes , I am one such loyalist .I have no regrets if I ate them ….many in number and had dinner after words. Its was totally irresistible to surpass that aroma from my oven and just store them for others to eat . Without any grinning , cribbing and worries I had five .

Its always fun to experiment but when you have hunger and you crave something sweet you just bake something of chocolate. I have a large rather giant sweet tooth . That’s why I still have chubby cheeks. Can’t help it life is too short for me to give desserts .


Ingredients : 1 and 1/4 cup refined flour , 1/4 cup cocoa powder, 1/2 cup dark chocolate chunks, 100 g butter refrigerated and cut into cubes, 1 teaspoon baking powder, 1/2 teaspoon baking soda , 1 cup powdered sugar.

Servings : 20 cookies

Method : Mix butter sugar and chocolate chunks together and once it thoroughly mixed add on all the dry ingredients and make a soft dough. Let it settle for 10 minutes cling wrap it and refrigerate for 30 minutes. Once out of fridge take equal portions and with two palms make even flat cookie by applying pressure through fist. Once done preheat the oven at 170 degree centigrade. Place the cookies with a distance to each one and sprinkle a bit of chocolate sprinkler for garnish and bake for 20 minutes. Once done take it out and eat . You will not regret I can bet.

Note : Cookies freshness lasts for 3 to 4 days .

Crispy Corn Chaat !!!


Saturday night must haves are always fried , tangy , crispy and I have to admit little high on calorie. Come on…… a day of  high calorie wont harm . Okay ! I admit , I was craving for something spicy , corny  and fried . I love sweet corn and can eat it raw. In my university days there was a shop near my hostel named as Corn club and it was my favourite hangout. I picked up there recipe and tried it today . It was nostalgic while having it without my roomies …., those rainy days , scooter rides and my constant nagging for riding me till corn club  gone are those best days of my life but good part is I can still recollect those memories having corn club junkies. Do try it , its easy , quick and very very very tasty .


Ingredients : 1 & 1/2 cup sweet corn kernels , 1 teaspoon pepper, salt to taste, 1 tablespoon refined flour, 1 tablespoon corn starch , olive oil for frying ( I have some health standards at least….lol  ), 1 tablespoon sweet chilly tomato ketchup, 1 small onion chopped finely, 1 tablespoon cilantro chopped finely, 1 green chilly chopped .

Servings : 2


Method : Mix refined flour, corn kernels, corn starch , pepper and salt add a 1/2 tablespoon water and make a mixture. Heat oil in a pan and fry them till golden brown and crispy. Put them on a thick napkin and let the paper soak extra oil…..see I am still thinking of health . Now immediately mix rest all the ingredients with hot crispy fried corns and serve it as quickly you can . And we are loaded with junk again .


Dhaniya Chicken !!!


A marination done with fresh coriander and mint leaves and curried into rich creamy gravy a chicken is sure to taste good. I was about to cook something else yesterday but suddenly I thought why not utilise the fresh coriander and mint and try this out to make chicken gravy. And I took a right decision . The aroma was classic and taste was good . The gravy added a bit of excitement on our dinning table. So to wrap up last nights dinner hers the recipe for Dhaniya chicken .

Ingredients : 500 g boneless chicken pieces, 1 teaspoon pepper , salt to taste, 1 teaspoon whole spice powder, 1 teaspoon cumin powder, 1 piece coriander powder, 1 cup chopped mint leaves, 1 tablespoon garlic paste, 3 to 4 whole green chillies, 1/2 cup yoghurt, 1/2 cup fresh cream , 1 teaspoon red chilly powder, 1 tablespoon butter to cook, 2 to 3 cloves.


Servings : 4

Method : make a paste of fresh coriander , mint and garlic add in salt and pepper marinate the chicken for 30 minutes in that paste. Heat a pan and add butter in it , add the cloves saute for few seconds. Now add the chicken along with marination . Cook for 2 minutes and add all the dry powdered spices, red chilly powder, cumin and coriander as well as whole spice powder. just stir the spices well in the chicken and cover for 5 minutes. Once the chicken is a bit tender add in the yoghurt and stir in well. add in a bit of salt too. cook for another 5 minutes and add in fresh cream .Stir in well .Once you are done with all the additions just cook it on high flame and let the chicken separate butter from it. Once the gravy is thick and very creamy and smooth. garnish it with coriander or mint leaves and serve hot with any favourite choice of breads or rice .


Chocolate chip cookies !!!


When its monsoon baking is always fun. One fine evening and was early from work , was craving for something sweet and crisp. Taa daaa our cute little oven came to my rescue and I baked chocolate chip cookies. Its a totally vegetarian recipe so no fuss…just try its as simple as a 2 + 2 = 4 .

Ingredients : 100 g salted butter, 1 cup refined flour , 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 cup dark chocolate chips , 1 cup sugar powder, 1 teaspoon vanilla extract, 1 tablespoon milk to form a soft dough.

Servings : 20 mid  cookies approx.  DSC_1542

Method : Mix butter and sugar very thoroughly add in vanilla essence, sieve refined flour , baking soda , baking powder together. In the butter and sugar mixture add in chocolate chips and the refined flour mixture. Firstly with help of two palms thoroughly mix the butter and flour so that flour absorbs all the fatty moisture and forms a crumble. Now add in milk to make a soft dough. wrap it up with a cling film and refrigerate it for half an hour. Once done with a rolling pin spread out the dough in a 1 centimetre thickness and cut out cookies with cookie cutter of your choice. Preheat the oven at 170 degree centigrade for 8 to 10 minutes. Once done take a baking tray moist it with butter and add in all the cookies at a equal distance. Sprinkle a bit of chocolate chip on top of the cookies and bake it for 25 minutes . Cool it a bit and have them .