Soya Nugget Kabab

Soya Nugget Kabab

250 gms soya nuggets
1 large onion
8 large cloves garlic
2 “ ginger piece
5-6 green chilies or more
Handful of coriander leaves
3 sprig mint leaves
1 tsp garam masala
1 tsp cumin powder
1 tsp pepper powder
2 tsp coriander powder
4-5 tbsp roasted chickpea flour
Salt to taste
1/2 cup bread crumbs or as required

Put soya chunks in a large bowl and cover with boiling water.
Add 1-2 tbsp of salt. Stir and keep covered for 30 mins.
Drain the hot water and cover with tap water.
Wash and squeeze the chunks to remove all water and transfer to a bowl.
Now add all ingredients except bread crumbs to a food processor bowl and mince finely. Do in batches if required.
Transfer the mixture to a bowl and add 3-4 tbsp breadcrumbs and mix. The mixture should not be very sticky.
Check seasonings and add more breadcrumbs if required.
Heat a pan and add oil for shallow frying. Keep medium flame.
Take a handful of mixture and shape into long tubes. Use a skewer or chopstick or a handle of a large spoon to roll the mixture around it to get a typical kabab shape and also to have a hole between the kabab.
Add few kababs at a time to hot oil and fry till brown on all sides. It doesn’t take too long to cook.Transfer to a serving dish.
Serve with any dip of your choice or make wraps on pita bread along with few slices of chopped tomato and onion.


Mutabal is a middle eastern dip made with roasted brinjals. Brinjals are either grilled or roasted in oven or the easier way …to cook on direct gas flame.

Mutabal is often confused with Baba Ghanoush. Both start with roasted brinjal. Mutabal needs very few ingredients and is creamier in texture. Baba Ghanoush has few more ingredients and is slightly chunkier. Both are yum!



1 large brinjal
2 tbsp tahini
2 tbsp yogurt
2 cloves garlic chopped
1-2 tbsp lemon juice
Salt to taste
1 tbsp olive oil and 1 tsp chopped parsley to garnish

Wash and wipe brinjal.
Make 5-6 small slits here and there and rub little oil on the brinjal.
Place on gas flame and keep rotating once in a while till cooked soft and skin is charred.
Once cooked, transfer to a plate and cover with a foil for few mins.
Remove the skin and transfer to a grinder jar along with all other ingredients.
Pulse to get a smooth texture. You can leave it little chunky if you prefer that way.
Adjust seasoning.
Transfer to a serving plate. Drizzle olive oil on top. Sprinkle some chopped parsley.
Serve with vegie sticks or pita bread or chips.

Eggless Orange Cake


Eggless Orange Cake

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 cup butter
3/4 cup milk
3/4 cup sugar
1/4 cup orange juice
2 tsp orange zest
2 pinch salt
1 tsp vanilla or orange essence

3/4 cup icing sugar
3-4 tbsp orange juice
A drop of orange essence

Whisk flour, baking powder, baking soda, orange zest and salt in a bowl.
In another bowl mix milk, orange juice and essence and keep aside.
Beat butter and sugar in a large bowl until creamy.
Reduce speed to low and add flour alternating with milk mixture and ending with flour.
Use a spatula to scrape down if required.
Don’t overmix.
Transfer to a baking pan lined with greased baking paper and bake in a preheated oven at 160 degree Celsius for 30-35 mins or until a toothpick inserted at the center comes out clean.
Once done, let the cake cool in the pan for 5 mins. Loosen the sides and transfer to a wire rack or serving dish to cool completely.
For frosting mix the icing sugar, orange juice and orange essence to get a thick batter.
Pour or drizzle on top of cake. Frosting will set in few mins.
Slice and serve and enjoy.

Oats Idli

Oats Idli

Ingredients : makes 20 large idlis
2 cups Oats
1 cup semolina
1 cup yogurt
1 ½ – 2 cup water
1 tbsp oil
1tsp cumin
1 tsp mustard seeds
½ cup grated carrot (optional)
¾ tsp baking soda
Nuts to garnish (optional)
Few curry leaves
Salt to taste

Dry roast oats in a pan till the raw smell goes and it becomes little crispy, approx. 10 mins. (Alternatively spread oats on a microwavable plate and microwave on high for 3 min. After each 1 min, stir the oats. Let it cool.
Grind oats to coarse powder.
Dry roast semolina till lightly brown. Let it cool.
Heat a small pan and add oil. Add mustard seeds when it splutters add cumin, curry leaves and carrot.
Switch off flame and mix. No need to cook.
Mix oats powder, semolina and salt in a large bowl.
Add carrot mixture and mix well.
Whisk yogurt with 1 ½ cup water and add to oats and mix.
Keep aside for 10 mins.
Take a steamer and add 3 cups water to boil. Grease the idli pans with butter and put few pcs of nuts if using.
The batter will be very thick now and all water would have been absorbed.
Add 1/4 cup water and mix well. Use more water if required. Batter should be thicker than normal idli batter.
Sprinkle baking soda in the batter and mix well, The batter will bubble up a bit.
Spoon batter to idli pans and steam for. 15 mins. (Usually 12-15 mins is enough to cook any idli….you won’t have to check if its cooked. Less than 12 mins, you have to test with a toothpick.
Cool a bit and transfer to serving dish. Serve with sambar or chutney of your choice.

Batheeth- Emirati Date Balls


Batheeth is an Emirati dish made of dates and wheat flour. It’s super easy to make and very healthy.

1 cup date paste (approx. 1 1/2 cups dates)
1/2 cup wheat flour (atta)
1/2 tsp cinnamon powder
1/2 tsp dry ginger powder
1/4 cup melted butter or ghee ( I add only 3 tbp ghee)
1/2 cup hot water

Deseed dates and add to a bowl.
Add 1/2 cup hot water and keep aside for 5 mins.
Transfer to a grinder jar or food processor bowl and make a smooth paste.
Take a heavy bottom pan and add wheat flour.
Roast on low flame until it turns light brown and gives a nutty aroma.
Take care not to burn.
Now add the date paste and combine well. It will take few minutes to combine.
Now add ghee or butter, cinnamon and ginger powder and stir well to combine.
When ghee is absorbed well, keep stirring for few more minutes and take off fire.
Cool a bit so you can handle the heat to make small or big balls.
Roll few in crushed nuts, desiccated coconut or even cocoa powder. Leave some plain.
Keep leftover in a tightly closed tin.

Butter Beans and Potato curry


Butter Beans and Potato curry

1 tin butter beans
1 medium potato cut into small cubes
1 medium onion chopped finely
1 tsp ginger garlic paste
1/2 tsp cumin seeds
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp turmeric powder
3/4 cup coconut milk ( I used 3bsp coconut milk powder mixed with warm water)
2 tbsp oil
Salt to taste
2-3 tbsp chopped coriander leaves to garnish

Heat a pan and add 2 tbsp oil.
Add cumin and when it splutters, add onion and saute.
When onions turn translucent add ginger garlic paste and saute for few minutes.
Add all spice powders and stir for few minutes. Add salt
Add potato and half cup water and cook till potatoes are cooked soft.
Add butter beans and stir well. Cover and simmer on medium flame for few minutes.
Add coconut milk and coriander leaves and stir. Don’t let it boil now.
Take off fire and serve with rice, bread or chapathi.


Makes 6 – 8 pcs

1 litre full cream milk
1 tbsp lemon juice
1/2 cup sugar (or more)
1/2 tsp cardamom powder
Few crushed nuts to decorate

Take a heavy bottom pan and add milk and boil.
Let it continue to boil on slow fire till almost reduced to half.
Add lemon juice and stir. Milk will curdle.
If there is too much water pour off some otherwise just continue to boil for some time.
Add sugar and mix well.
Milk will soon thicken and starts to separate from the pan.
Add cardamom powder and mix well.
Stir for few more minutes and transfer to a greased tray.
Sprinkle nuts to garnish and press with a spoon.
Let it cool completely for few hrs.
Cut and serve.

Use full fat milk for making this to get more milk solids.

Eggless Christmas Plum Cake

Christmas cheer and spirit is in the air!
Let’s make ahead plum cake and other goodies to celebrate Christmas.

Eggless Christmas Plum Cake

very good crumbs…cant tell its eggless!

2 cups all-purpose flour
1 cup white or brown sugar
1 tsp baking soda
1/2 tsp cinnamon powder
1/4 tsp grated nutmeg
2 large pinch cloves powder(just pinch the top part of clove)
1 tsp crushed shahjeera (optional)
2 cups dry fruits and nuts (mix of raisins, cranberries, apricots, nuts, tutti fruiti , candied peels etc per your choice)
3/4 cup butter (150 gms) at room temperature
1 cup buttermilk (I used 1/2 cup yogurt + 1/2 cup water mix)

For caramel:
1/4 cup sugar
1/2 cup water

Make caramel first. Take a small pan and add sugar and keep on low flame.
Don’t stir for some time till sugar starts to melt. Once colour starts to change at the sides, give it a stir.
When the whole sugar has melted and colour turns to dark amber, add water carefully as it will splutter. (don’t let sugar foam before adding water…otherwise caramel will be bitter),
Boil for a minute and take off fire and let the mixture cool.

Take a large bowl and add flour, baking soda and all spice powders and whisk to combine.
Add the dry fruits and nut mix and stir to combine.
In another bowl whisk butter and sugar to combine.
Add caramel and buttermilk and mix.
Add the buttermilk mixture to the dry ingredients bowl and stir to combine.
Transfer to a greased pan lined with parchment paper.
Bake in a preheated oven at 160 degree Celsius for 50-60 mins until a toothpick inserted at the center comes out clean.Cool in the pan for 10 mins and then transfer to a wire rack to cool completely.
Slice and serve.

This can be made one week in advance.
Once cool, wrap with butter paper completely and then with an aluminum foil and keep in a cool place. Dust with powdered sugar to decorate or go for elaborate royal icing.


Milk Powder Burfi – Happy Diwali

Happy Diwali to all……

Burfi is usually made with milk or milk solids…this is an easier version with milk powder.

Milk Powder Burfi
Makes 9 big pieces

2 1/2 cup full fat milk powder
1/2  cup +  2tbsp sugar
3/4 cup milk
4 tbsp ghee
1/2 tsp cardamom powder
Nuts to garnish

Take a plate or small tray and line with parchment paper. Rub little ghee on the paper and keep aside.
In a heavy bottom clean pan and add milk powder, sugar, milk and ghee and whisk to combine.
Keep on low flame and keep stirring. High flame will change the colour of the mixture.
After a while the mixture will start to thicken.
Add cardamom powder and mix well.
When the mixture forms a dough and start to form a ball, transfer to the tray. Don’t cook for long after this.
Smoothen the top and sprinkle nuts and press down gently.
Allow to cool completely. Cut into desired shape and serve.

Dont overcook, else it will become little chewy.
This will be slightly sticky but tastes good.

Scrambled Egg Cutlets

Scrambled Egg Cutlets
To make 10 large cutlets

4 large eggs
2 medium onions
1 large potato boiled
3-4 green chili chopped
Small piece of ginger (1” pc)
2 sprig curry leaves
1/2 tsp pepper
1/2 tsp garam masala
Salt to taste
1 lightly beaten egg
Oil to deep fry

Break the eggs into a bowl. Add salt and pepper and lightly beat to mix.
Heat a pan with 2tbsp oil and pour the egg mixture. Stir and cook so you get scrambled eggs. Break big pieces with the spoon.
Boil the potato, cool and mash lightly and keep aside
Chop onion, green chili, ginger and curry leaves finely. (You can add all in a chopper to get fine mince)
Heat 2-3 tbsp oil in a pan and add chopped onion mixture.
Stir till onions turn almost brown.
Add salt, pepper and garam masala and mix.
Add scrambled eggs and mix well. Keep aside to cool.
Once the mixture is cool, add potatoes and mix gently to combine.
Divide into big lemon size portion and make round shape or oval shape as you wish.
Dip in beaten egg and cover in bread crumbs.
Heat oil in another pan and deep fry all cutlets few at a time. Don’t overcrowd the frying pan.
Transfer to a kitchen towel lined plate so excess oil is absorbed.
Serve hot with a dip of your choice.

To cook potatoes in a microwave -cut into large chunks and place in a microwave safe bowl. Add 2-3 tbsp water and cook covered for 6-8 mins. Drain off excess water.
Fried items become soggy if kept on a plate. Any fried items should be moved to a perforated plate (plate with holes/sieve etc) from the kitchen towel as soon as possible so fried items stay crisp. Otherwise moisture will make it soggy.
Instead of beaten egg to dip the cutlets, just mix some all-purpose flour with enough water to make slurry. Dip in this and roll in breadcrumbs.