Cookies and Cream Ice Cream – Eggless!


I love to experiment and eat sweets more than the main course. So though I keep trying out a lot of cakes, sweets and other desserts, I had never tried my hand at ice cream. This was my 1st attempt and seriously amazingly impressed with the outcome. I’ve made many more flavors ever since and never knew it was this easy. As of now, I’m experimenting more with eggless base ice creams. Once I get a knack of the whole thing, surely we’ll move on to ice creams with egg. And NO I do not own an ice cream maker and neither do you need one…atleast not for making this Cookies n Cream Ice cream, or for the Strawberry Icecream that will be posted soon, or for any other ice cream that I’ll be posting.


My older son A is not exactly allowed ice creams and other cold stuff because of certain health issues. Therefore I’ve never stocked up on Store bought tubs ever. But when he doesn’t have a cold, we do treat him by taking him to an ice cream parlor. But that’s possible only on the weekends. And since weekend mornings are lazy mornings, by the time we step out of the house its already evening and most of the time the ice cream is eaten at night. First of all the ice cream is not that good for him and eating at night is not at all good. Now that I’ve started to make ice creams at home, the advantage is I can keep it out at room temp for it to melt a bit and can give it to him as dessert after lunch.  We don’t wait for weekends anymore. He’s happy and i’m happy too.

DSC_0012About the ice cream all I can say is that you’ll surely rethink about buying the store bought tubs. These are really rich, creamy and delicious. And ofcourse they are eggless,  really easy to make using just a handful of ingredients and tastes as fabulous as any top brand!


Cookies and Cream Ice Cream – Eggless!


  1. Milk – 1 cup
  2. Castor Sugar – 2/3 cup
  3. Cream – 2 cups
  4. Vanilla Essence – 1 teaspoon
  5. Oreo Cookies – 20-25 pcs.


  1. Let start with the oreo cookies –  you could either break it into chunks or kinda powder it coarse… Break by hands, or take a mortar pestle to crush it coarse or else put it in a ziplock bag and run a rolling pin. Cover it with cling wrap and refrigerate till needed. Stop yourself from eating them!
  2. Take the milk, pour it into a saucepan and let it scald.. it shouldn’t boil. Now that means switch off flame as soon as you see few boil bubbles around the edges.
  3. Toss in the castor / powdered sugar. Mix and let it cool.
  4. Once cool, whisk in the cream and the vanlla essence. Let there be no lumps!
  5. Transfer to an airtight container and let it set in the freezer for about 2 hours.
  6. After 2 hours you would notice, it’s starting to ice up around the edges. Take a fork and nicely break down all the ice and mix the whole thing well. Freeze again for 2 hours.
  7. After 2 hours, repeat the same process of breaking the ice using a fork n mixing it. Freeze a 3rd time….
  8. Now again after 2 hours, repeat the whole procedure again, but this time toss in the crushed oreo cookies and mix it well.
  9. Freeze it for a good 8 hours or overnight for it to set well.
  10. Next day, scoop and enjoy!


  • Don’t put the oreo cookies in a grinder to get it ground fine. I broke the oreo cookies to small pieces by hand and then slightly crushed it with a pestle – it was somewhere in between coarse powder n chunky. Myself n my little one loved biting into the chunky pieces as it was like biting into an ice cream cake. However, my husband and the older son, preferred the coarse cookie powder to the chunks. Do what you think your family would prefer.
  • If you don’t have an ice cream maker, please do not forget to take the ice cream mix out from the freezer every 2 hours, break the ice using a fork and mix well. Do this atleast 2-3 times and then add the cookies in the last. This prevents ice formation or crystallization.
  • If you have an ice cream maker, life is easier. Just put the whole mix into your ice cream maker, follow the instructions of your machine and then freeze for about 4-5 hours till it firms up.

Scoop out and serve homemade, eggless, super easy Cookies and Cream Ice Cream!!!

Cookies n Cream IC




Posted in Desserts and Sweets, Recipes | Tagged , , , , , | 7 Comments

Eggless No Bake Blueberry Cheesecake

Eggless No Bake Blueberry Cheesecake

Blueberry Cheesecake3I made this delicious cheesecake for my 2nd son’s 2nd birthday in June…yea I know it was quite a few months back and I’m blogging about it now :-|. Well, what can I say? Atleast the same year I could write about it ;-).

Blueberry Cheesecake4This cheesecake turned out fabulous and I should have ideally posted it immediately to share it with all you wonderful people. But then, I got busy. Shopping and packing for our close to 2 months stay /vacation in India. And then we got back and again I got busy – unpacking, cooking, getting back to schedule, homeworks….you know the drill. I’ve got lot of posts pending in my drafts, much much older to this one. But since this is like really to die for… I had to give it top priority!

Blueberry Cheesecake

Back to the birthday – I really didn’t want to do a normal birthday cake. I mean this was my chance to experiment something new. And so took advantage of it. My parents and brother n family also joined us to celebrate his birthday and they all loved the cheesecake. Everyone went for 2nds n 3rds. I wasn’t even sure if anyone wld have any lunch after this.

Blueberry Cheesecake6

Blueberry Cheesecake7

Blueberry Cheesecake8

I have 2 neighbors with teenage kids and they all love the cakes, cheesecakes and other sweets I make. I almost everytime send a little of what I make to them. Four main reasons why I send it to them – I love those kids, I get an unbiased true opinion, we don’t put on that much more weight by eating and finishing it all by ourselves, and most importantly, I get to bake, make n experiment more sweets n desserts more often. Anyway all the 5 kids loved it so much that they have been pestering their mothers to learn the recipe. I promised them I would write it down soon and send the link.

The recipe is adapted from Food Diaries – a Pakistani TV show hosted by Zarnak Sidhwa on Masala TV

Blueberry Cheesecake2Ingredients For Blueberry Cheese Cake:

For Base

  • Crushed tea time biscuits (Marie or digestive) – 2 cups
  • Melted butter – 3 tablespoon

For Filling:

  • Kiri cheese – 5-6 cubes
  • Cream cheese – 2 cups
  • Gelatin – 2 tablespoon
  • Milk – 1/4 cup
  • Caster sugar – 3/4 cups
  • Vanilla essence – 1 teaspoon
  • Cream – 2 cups
  • Purple food color – a few drops (can put 1/4 tsp but not more)

For Topping:

  • Blueberry pie filling – 1 cup
  • Whipped cream – 1 cup


Prepare the Base –

  • Take any non-cream tea time biscuits and powder it. Mix with the melted butter and spread evenly on the base of a greased 9″ spring form tin. Press down well and freeze till set or else blind bake @ 180C for 10 mins. I blind baked. Let it cool if baked.

Prepare the Filling –

  • Soak 2 tablespoon gelatin in 1/4 cup milk, till it swells up. Cook this on low flame till the gelatin dissolves. It shouldn’t boil at all. Keep aside to cool.
  • Meanwhile, in a bowl beat Cream cheese, kiri cubes and castor sugar until smooth with no lumps.
  • Add in the vanilla essence, the cooled gelatin and purple food colour if using.
  • Lastly fold in the cream to mix well and pour over the biscuit base.  Refrigerate 6-8 hours covered in cling wrap, so that it sets.

Prepare the Topping –

  • Once set, remove the springform tin from the sides, pipe whipped cream on the top edges to give it a border and put your Blueberry Pie filling in the center.
  • Refrigerate till its time to serve.

Blueberry Cheesecake


  1. Any non cream plain tea time biscuit will do. But I prefer Digestive/ Graham crackers.
  2. Gelatin if it boils, loses its setting capability and your cheesecake will not set. So better to throw the gelatin and redo that step again.
  3. Cream cheese – do NOT use the bottled cream cheese as they are salty. Use Philadelphia/Puck cream cheese that you get in tubs.
  4. For the cream, again I prefer to use the tetra pack cream over fresh dairy cream. You can never go wrong with it. I used Puck Thick Cream.
  5. Always keep the whipped cream carton in the refrigerator. Only before whipping, take it out. It’ll whip faster and hold shape. Keep back in the fridge if you’re not going to use immediately. I used Puck Whipping cream.
  6. Ideally you need Blueberry Pie filling that comes in cans. But if you can’t find that, then you could take tinned blueberries and cook it in a saucepan with 1 tablespoon cornflour to thicken the filling.

Blueberry Cheesecake1



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Chocolate Brownies


My little one loves brownies.

Did I say little one?

Let me rephrase that.

My not-so-little-one-but-still-little-for-me, and who is now the older one loves brownies.


As for the soon to be 2 year old, he wasn’t half as much bothered about the brownies. He didn’t like the brown color and therefore wasn’t willing to even taste it. That was until his father and his older brother got busy indulging and stuffing themselves with these yummy dense chocolate goodness topped with icecream and chocolate sauce… then he wanted some too! Because we don’t like being left behind.


My older one has been asking me to bake brownies for long. And I for many reasons, kept stalling it. He has this new thing. Every day when he comes back from school, he’ll give me a surprise (which most of the days might not be a surprise for me, it’s something I expect of him…like finish his snack box) and I in turn have to surprise him…and the surprise he’s waiting to hear but rarely does, is for me to say….Surprise, we’re having noodles for chapathi, no rice…but noodles!! HA!

Anyway, I decided to surprise him with brownies today. He had one serving of plain brownie, then a 2nd with ice-cream and later after dinner he topped it with ice-cream and chocolate sauce.


The recipe I followed has been adopted from Joy of Baking. Click here if you would like to see the video. And like all her recipes, it’s perfect. I may have over baked it by a minute or 2 more…but still it was perfect!!


Chocolate Brownies:

  • Dark Chocolate – 5 ounces / 150 grams, chopped ( I used Lindt 70% cocoa)
  • Unsalted butter – 1/2 cup / 1 stick / 115 grams
  • Cocoa powder – 2 tablespoons / 15 grams
  • Sugar – 1 cup / 200 grams
  • Vanilla extract – 1 teaspoon
  • Eggs – 3 large
  • All purpose flour – 3/4 cup / 95 grams
  • Salt – 1/4 teaspoon
  • Semi-sweet chocolate chips – 3/4 cup (optional)

Brownies: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition.

Sift the flour, salt and cocoa powder. Stir or fold these in along with chocolate chips (if using).

Pour into the prepared pan and bake for about 20-25 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.


Top it with icecream, chocolate sauce and some walnuts toasted and you’ve got a sinful indulgence!Chocbrownie


Posted in Baked Goodies, Cakes, Desserts and Sweets, Recipes | Tagged , , , , | 3 Comments

Kerala Style Beef Fry

Beef Fry2

If and when I make beef, this is the ONLY recipe I follow.  This recipe is my mothers and like every other recipe of hers, it’s foolproof. And every time, I serve it to someone, they invariably end up asking for the recipe. I made this beef when my IL’s were here last fall and needless to say, they loved it too. My MIL actually even asked me for the recipe. 🙂 That sure success it is.

My brothers, my husband and even my very choosy 5 year old son loves it. They can finish it in one go! My son calls it the “beef with the leaf” dish. Because you add a lot of curry leaves which adds to the taste. Common thing between my son and my brothers is that they like this beef really crispy, very dry and with loads of onions. (That’s proof my older one has gone totally on my side of the family in his eating habits. And it’s going to be a living hell for me. They are very choosy, very sure of what they want n how it should be served…n will not eat leftovers!!) My husband and his family are very adjusting…as long as it’s meat and it’s it in whatever form, they won’t mind. However, I don’t prefer it totally dry….as in I need no gravy but each piece should have some of the masala coating.

Beef Fry3The advantage with this beef recipe is you can have different styles of beef with this one recipe. This is my secret…. I pressure cook 2 kilos beef and normally there will be a lot of gravy. Dish 1 –  I take some beef and all of that gravy and store it to be served as a side with rice. Dish 2 –  I then go about with the next step of sautéing onions in a saucepan and add all of the remaining beef. Once, it’s dry to my level of satisfaction i.e. where the beef is still soft and moist and masaley-daar ..I keep some aside for me and the husband to eat with chapathi for dinner. Dish 3 – I then continue frying some more till it’s crispy n dry and serve that to my son and brother (if he’s joining us).

You need to try it and you’ll be happy you’ve got a delicious beef recipe for yourself.

Beef Fry



  • Beef, cubes – 1 kg (I use bobby veal)
  • Pearl Onions/Shallots – 15-20 (when i’m really lazy, I substitute half of these with 1 large onion chopped)
  • Ginger-garlic paste – 1 tablespoon
  • Turmeric – 1/2 teaspoon
  • Kashmiri Chilli Powder – 1 tablespoon
  • Corriander Powder – 2 tablespoons
  • Garam Masala – 1/2 teaspoon
  • Curry leaves – 7-8
  • Oil – 1/4 cup

For Stir fry

  • Onion – 2 sliced
  • Tomato – 1 sliced
  • Green chilies – 3-4 split
  • Curry leaves – lots like about 15-20
  • Oil – 1/4cup


Wash and clean the beef cubes and keep aside.

Heat the oil in a pressure cooker, add the sliced or halved pearl onions and sauté for a few minutes.

To this add the ginger garlic paste. Saute till the raw smell is gone and then add curry leaves.

Add the spices – turmeric, chilli powder, coriander and garam masala. Saute again very well…make sure the spices don’t get burnt.

To this add the cleaned beef cubes, salt and stir.

Pressure cook without adding water (as the beef contains a lot of water) for 3 whistles on high, then reduce the flame to lowest and cook for 15 minutes. Once, the pressure has been released, open the cooker and your Dish 1 – Beef Curry is ready. Keep aside the gravy and some beef if u need. Else, increase the flame and cook it on high till all water has evaporated..

Meanwhile, heat oil in a frying pan, add the sliced onions and sauté it for a minute. Add the curry leaves, and the beef and cook it on medium flame. Don’t keep stirring it, else the beef will start shredding and it’ll be all mushy. Let it cook on each side for about 3-4 minutes and then when you want to turn sides, place the spatula underneath the beef and turn it over like how you do for an omelet. Once the beef is almost getting crispy, add the sliced tomatoes and the green chillies. Cook the beef till you achieve your desired level.

I switch it off as soon as the beef changes color but there’s still a coat of masala on it (like the pictures). My mother when she cooks for my brothers, makes it totally dry …a stage where there’s absolutely no gravy and even the tomatoes would have got all mushed up and cooked with the beef. But to get it that level of dry n crispy you need to keep adding oil. It tastes really amazing that way for sure, but not good for the calorie conscious people. 🙂

Sprinkle a few drops of lemon juice especially if you’re opting for the completely dry version.

Beef Fry1

Believe me, this is a must try recipe!

P.S. We normally don’t eat tomatoes but in this dish, we fight for the wilted ones 🙂


Posted in Beef Recipes, Recipes, Side dish, South Indian Dishes | Tagged , , , , , , , , , | 1 Comment

Kerala Christmas Fruit / Plum Cake

Kerala Xmas Cake

It’s December!! Yay! I love Decembers. It’s the best month of the year for me. The weather in UAE is amazing, the children , by mid Dec. are off from school for winter break (don’t know if that’s always a good thing…but yes it’s a blessing too), the tree is out waiting to be dressed up like a bride on her wedding day, and everyone is so happy. Don’t you think? I am. I am always happy in December….more happy rather. it’s like it’s the month where nothing can go wrong, and all the worries of the world and mine will be just lifted up and surely the world and my life will be a better place to be in or live . Makes sense?? No? well then just understand December is a good month. Period.

Kerala Xmas Cake3

But honestly speaking, how did the entire year go by so soon? Wasn’t it just a couple of months back that we welcomed 2013?? So now that it’s already Christmas season, I’m sure most of you wld have got your trees up and decorated. And how’s the cake preparations coming along? Have you soaked your fruits?? I have. I did it last year itself for this year. Need help with soaking fruits….its not too late. Click here and soak it immediately. You still get a good 10 days of soaking in all the goodness :-).

Kerala Xmas Cake1

Enough of yakkity yak…let me get straight to the Christmas recipe which I promised to blog about last year…but didn’t happen. Believe you me when I tell you that this cake is just heaven. Amazing. You won’t believe, I had soaked only about 1 kg of fruits for this year. That’s because we’d just moved last year to this new apartment, 3-4 months before Christmas, and had only made so many friends for whom this quantity was sufficient to bake cakes for and distribute. But in one year’s time, not only the number of friends increased, but the word spread that the X’mas cake I baked last year was so good, that this year all these new friends also want their share. So last week, I went and got another kilo of fruits and soaked them. Now, I just pray that I’m able to do justice to this recipe, just like I did last year. Thinking about how many cakes I need to bake this time, is already giving me nervous breakdowns… plus I even need to do one eggless fruit cake and one plain cake…maybe chocolate flavor,…I dunno. it’s for this boy who doesn’t like fruits or nuts in his cake.

Anyway, spoke too much. Below is the recipe which I’ve very mildly adapted from Maria’s menu here.

Kerala Xmas Cake4

Serves: 12-15


For Soaking

  • Mixed fruits – 3 cups – 1/2 kg
  • Rum/Brandy – 1.5 cups (I used brandy)

For Caramel:

  • Sugar – ½ cup
  • Water – 1 tablespoon
  • Warm water – ¼ cup

For Cake:

  • All purpose flour (maida) – 2 cups
  • Baking powder – 1¼ teaspoon
  • Baking soda – ½ teaspoon
  • Sugar – 1 cup+ 2 tablespoon
  • Unsalted Butter – 250 grams (1 cup + 2 tbsp, approx) @ room temp
  • Eggs – 4 @ room temp
  • Vanilla essence – 2 teaspoon
  • Jam – 1 tablespoon (I used mixed fruit)

For Spice Powder:

  • Cloves – 2
  • Cardamom – 2
  • Cinnamon – a small piece
  • Nutmeg – a small piece


  1. Soak the Fruits – I used a combination of black raisins (sultanas), cashew nuts, currants, orange and lemon candied peel, watermelon and orange fruit cubes, and dried plums. For a better idea on what brand I used, please check my post on soak your dried fruits. The amount I’ve soaked or mentioned in that post is double than what’s needed for this recipe. That’s because I had made 2 cakes from that. Please soak the fruits for a minimum of 2 weeks for best taste.
  2. Caramel Preparation – Combine ½ cup sugar & 1 tbsp water in a sauce pan. Heat it & let the sugar melt. When the color of the melted sugar becomes dark brown, remove the pan from fire & add ¼ cup warm water to this. You need to be very very careful at this stage since the water tends to splash & can cause burns (not can in my case, I got badly burnt, so be careful). Bring it back to the heat & boil for a few more mins, 3-4 mins. Remove from fire & let it cool completely. You can prepare the caramel in advance & refrigerate it.
  3. Spice Powder Preparation – Grind all the spices with a pinch of sugar, to a fine powder & keep aside.
  4. Cake Preparation
  • Preheat the oven @ 180 C for 10-15 mins, before baking.
  • Drain the soaked fruits & keep aside. Retain 4 tablespoon from the drained liquor. Toss the drained fruits in 1-2 tablespoon of flour. (This will prevent the fruits from sinking to the bottom of the cake).
  • Sift the plain flour with baking powder & baking soda.
  • Powder the sugar & keep aside.
  • Separate the yolks & white of the eggs. Beat egg whites till soft peaks form. Keep aside.
  • Beat the egg yolks & add the softened butter to it. Beat it till it forms a smooth paste.
  • Add powdered sugar to this, gradually. Beat after each addition.
  • When it becomes smooth add vanilla essence & cooled caramel & spice powder & beat again.
  • Add the sifted flour in 2 batches. Beat after each addition.
  • Add jam & combine.
  • Fold in the beaten egg whites in 2 parts & combine till no white streaks are visible.
  • Fold in the soaked fruits & 4 tablespoon of retained liquor.
  • Grease the baking dish (refer notes) & line with baking paper. Pour the batter into the prepared tins.
  • Bake in the pre heated oven for 40-45 mins or until the skewer inserted comes out clean. The baking time can vary depending on the oven & also the size of the tin used.


  1. For alcohol free version – Soak 3 cups of fruits in 1.5 cups of fresh orange juice or grape juice overnight @ room temp. The rest of the recipe is same.
  2. The quantity mentioned in this recipe is enough to bake a 9 inch round cake.
  3. It’s best to bake the cake atleast a day in advance, so as to give it enough time to rest and for the flavors of the spices and alcohol to be absorbed by the entire cake.
  4. If you’re making it way ahead, say more than a week before then once a day just brush it with little alcohol – use the same drained one. But remember your cake will now have a strong alcohol flavor and taste because of the soaked fruits plus the 4 tablespoon that you added while baking and then from the brushing of alcohol too. In such a case, where you don’t want it to be so strong, add only 1 tbsp. of alcohol to the batter and then brush a little daily for it to stay fresh. As for me n my friends, we love the extra kick…we say bring it on!

Do try this cake and I’m sure you’ll not be disappointed.

Kerala Xmas Cake2

Merry Christmas to you and your loved ones!!!

Posted in Cakes, Recipes | Tagged , , , , , , , , , , | 13 Comments

Hot and Sour Chicken Soup, restaurant style….

…sans the Ajinomoto and other flavorings! IMG_1827 Believe me when I say this tastes just like the Hot and Sour Chicken soup at your favorite Chinese restaurant. This recipe belongs to our previous neighbor who’d so sweetly made this for me on a day when I was having severe morning sickness and just didn’t feel like getting out of bed. And boy oh boy, everyone including the kiddo was in love with this soup. Obviously, I asked her for the recipe, tried and tested it on my family and now as always sharing it with you wonderful people! The pictures don’t do any justice to this recipe. Actually I personally think it’ll be some time before I can take good pictures of what I cook. Cooking itself has become a major task… now I find I’m cooking for hours something I normally would have finished in half hour. This is because of the interruption by a 2 feeter. The baby has now started to walk, pulls out things from drawers, closets, cupboards….I put him on his walker n he hates it. And then as with all babies, they need to be fed, soothed, need diaper change, and gets cranky when they’re sleepy but still won’t sleep n you know the drill. All during my cooking!! So ultimately what happens is… lunch is ready maybe only a few minutes before the husband comes home for his lunch break and the son gets back from school. Or if it’s dinner, its ready only by 7 pm. Afternoons, there’s lot of light but no time for photography because the man needs to get back to work and evenings, there’s no time again because they’re all hungry including the baby and have no patience…plus there’s no natural light for pictures. So in all that, I manage to take a picture as fast as possible, with the hope I’ll soon click a better one in the near future.  Here’s the recipe of a really yum soup, which is a meal in itself.




  • Vegetables – 1 cup ( chopped carrot, chopped capsicum, chopped mushrooms, shredded cabbage….you can add or omit any vegetable you choose)
  • Chicken – 1/2 cup, cooked and shredded
  • Spring onions – 1/4 cup
  • Chicken Stock – 4 cups
  • Soya Sauce – 1-2 tablespoons
  • Red Chilli Sauce with garlic – 1 tablespoon
  • Green Chilli Sauce – 1/2 tablespoon
  • Black peppercorns – 1 tablespoon, crushed
  • Vinegar – 2 tablespoons
  • Sugar – 1/2 tablespoon
  • Corn flour – 3 tablespoons
  • Egg White – 1
  • Salt, to taste
  • Oil – 2-3 tablespoons


  1. Take chicken thighs with skin on (or breasts – read note!) and cook it in water along with some salt, pepper, crushed garlic pods and one onion sliced. Once chicken is cooked, take the chicken pieces out of the cooking pot and strain the liquid in to a bowl. What you now have in the bowl is delicious home-made stock. This tastes much better than stock made out of cubes or even ready-made stock. I promise.
  2. Now remove the chicken skin and shred the pieces by hand. Add the shreds back into the stock and let it all come to a boil.
  3. Meanwhile, heat the oil in a wok and add the vegetables one by one…according to the time it takes for each to cook (I put the carrots in 1st, mushrooms then, followed by cabbage, capsicum and last spring onions). Saute for a couple of minutes. Now add the sauces, vinegar, salt, pepper and sugar. Stir again and keep aside. Don’t cover, over stir or over cook it, else your vegetables will lose its crispness and color. Add the vegetables into the chicken and cook for a minute.
  4. Now mix the corn flour with 1/2 cup warm water and add it to the soup and stir well till the soup has thickened to desired level of consistency. Check for salt. You could even add some more sauce or pepper according to your preference. Turn off the flame.
  5. Quickly take the egg white in a bowl and beat lightly. Pour the egg white into the soup little by little by running it through a fork. Keep stirring also. This will give the egg white shreds that you find in most soups. Remember to have the flame off and also not to pour it directly into the soup or else you’ll get an egg white omelette. It’s not difficult at all….keep the fork above the pot and pour the egg white slowly onto the fork…..and stir! Again pour…and stir.
  6. Serve hot along with some fried noodles and you’ve got your restaurant style soup right at home without stepping out!


  • you could even uses breast pieces but I prefer thighs as it’s softer n fattier, yielding a tastier and better stock.
  • stock can be made in advance n frozen for a cold winter day when you feel like having hot soup or when you’re just in no mood to cook a 3 course meal.
  • You could make it a vegetarian soup by avoid the chicken shreds and add vegetable stock instead.

IMG_1829Enjoy with fried noodles or toasted bread!

Posted in Recipes, Soups | Tagged , , , , | 1 Comment

Butter Mutton

Butter Mutton1

Hello! Greetings!

I know it’s been ages since I’ve posted a recipe here. And even longer since I’ve visited and commented on many of the blogs I follow. Well, there are 2 reasons for that. Reason 1 – is because I don’t even get a minute to spare with a baby in hand.  Now that he’s crawling, standing and even climbing onto low furniture, all my time is spent behind him. When he’s sleeping, I’m either trying to cook, bathe, do the dishes or something. And oh yea, along with that I’m addicted to Masala TV –  it’s a Pakistani cooking channel which airs live cooking… each show is 1.5 hours live…3 out of the 5-6 daily live shows, I watch n record!! Later, when I get a few minutes to myself, I replay the recorded video and jot down the recipe. And that was reason 2. The addiction is so bad that my older son n husband are really fed up!! One can’t watch his cartoon and the other his news. But thanks to the recording option, mostly I let them.

Now in between all the baby, TV and cooking (not in that order exactly), I just can’t seem to find time to get online to even check my emails, or FB (thank goodness for iPhone!). So blogging is out of the question.

Butter mutton3

Anyway, todays delicious recipe is one I tried from the channel….It’s from the cooking show called Dawat by Chef Zakir. This recipe is just amazing. Finger licking good! Follow the instructions step by step, do not use pressure cooker and you’ll see that the result will be a tasty gravy with meat that is so tender n juicy.

Off to the recipe

Butter mutton15

Ingredients For Butter Mutton:

  • Mutton – 1/2 kilo
  • Butter – 100 grams
  • Yogurt  250 grams
  • Ginger garlic paste – 2 tablespoons
  • Onion chopped – 2
  • Chili powder – 1 tablespoon
  • Turmeric – 1 teaspoon
  • Coriander powder – 1 tablespoon
  • Nutmeg mace powder – 1/2 teaspoon
  • Roasted n Crushed cumin seeds – 1 teaspoon
  • Crushed coriander seeds – 1 teaspoon
  • Kewra – 1 tablespoon
  • Salt to taste


  1. Melt the butter in a wok and add the chilli powder, roasted n crushed cumin seeds, crushed coriander seeds and turmeric. Sauté it for a while till the raw smell of the masala is gone and the color change to bright red.
  2. Then add ginger garlic paste and mutton and sauté on low flame till the meat color changes.
  3. Now add the chopped onions and sauté till they become translucent. Cover and cook for a few minutes
  4. Meanwhile, in a bowl whisk the yoghurt so that there are no lumps. Add coriander powder and nutmeg mace powder and whisk.
  5. Add the whisked yoghurt to the meat along with salt and little water. Cover and cook for another 25-30 minutes. Once meat is done, if there is lots of water, increase the flame and roast it because this is a thick gravy dish.
  6.  Add kewra water, mix and serve.
  7. Enjoy hot hot with tandoori roti, naan, chapathi or paratha

Butter mutton

Hoping to see you guys soon with another fabulous recipe 🙂


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