Chicken Croquettes


Chicken Croquettes are very simple to make. These can be made one day before a party and is an awesome appetizer.


  • Boneless chicken pieces – 250 gms
  • Minced garlic – 2 tsp
  • Butter – 30 gms
  • Plain flour (maida) – 1 tbsp
  • Milk – ½ cup
  • Chili powder: 1 tsp
  • Minced ginger: 1 tsp
  • Boiled corn – 1/2 cup (Optional)
  • Pepper powder – 2 tsp
  • Chopped coriander leaves – 1 tbsp
  • Grated cheese – 1 tbsp
  • Salt
  • Egg – 1
  • Plain flour – 1 tbsp
  • Bread crumbs – 1-2 cups
  • Oil – for deep frying


  1. Cook the chicken with some water, salt, 1 tsp ginger, 1 tsp garlic,chili powder and 1 tsp pepper powder in a pressure cooker. Strain the chicken and Mince it in a blender.
  2. Melt butter in a pan. Add 1 tsp minced garlic. Fry for a min or two and add plain flour. Stir continuously till the raw smell of the flour goes, around 2-3 mins. Add milk and mix well. Add chopped coriander, boiled corn and remaining pepper powder. Stir well. (You can also add some chicken broth from Step 1 at this time )Make sure there are no lumps.
  3. When the sauce thickens add grated cheese. Mix well. Add minced chicken. Mix well. Cook on low flame for 5 mins. Adjust the seasoning.
  4. After the mixture cools down, Shape the mixture into small logs.
  5. Slightly whisk the egg with some water and plain flour.
  6. Dip the shaped rolls in egg mixture and roll in bread crumbs. Always use one hand to dip the croquettes in egg and one hand to roll it in bread crumbs otherwise it will become very messy.
  7. Fry the rolls in medium hot oil and take out after it gets golden brown. Serve hot with tomato ketchup or Fry Sauce(Mix 1 part ketchup, 2 parts Mayonnaise, some pepper,1 tsp Apple cider vinegar and salt)
  8. Enjoy!!

Note: These croquettes can be made a day ahead, Keep the rolls in Fridge and fry the next day.


Garlic Breadsticks



Garlic breadsticks is an all time favorite at our place and here’s how anyone can make it at home with ease.

This recipe yields 2 portions.

Attention:  Calorie conscious people, make it at your own risk 😉


  • Maida or All-purpose flour : 250 – 300 gms
  • Milk Powder : 1 Tbsp
  • Active dry yeast : 2 gms about 1 tsp
  • Warm milk and water mixed in equal quantities : 1 cup
  • Sugar : 1/2 Tbsp
  • Garlic minced (medium size) : 6 cloves
  • Olive oil : 1 Tbsp
  • Butter : 100 gms
  • Salt : 1 tsp
  • Oregano or pizza Seasoning : 1 Tbsp
  • Cornmeal : 2 tsp


Mix in the dry yeast, milk water combo, and sugar. Mix properly.

Cover the vessel with a towel (as yeast prefer to work in the dark) and put aside for 15 minutes for the yeast to activate, after the bubbles starts appearing, the yeast is activated.

(Note: The Milk water combo should be lukewarm, if the water is too cold the yeast will not “wake up.” If the water is too hot, you run the risk of killing the yeast. Make sure the amount of milk water combo you use is not greater than the amount you need to make the dough)

After 15 minutes, add Olive oil, minced garlic, salt and half quantity of butter (melted) to the yeast mixture.

This is the liquid with which we will knead our dough.

Now, To the Maida, add salt, Milk powder, oregano and pour the yeast mixture slowly while mixing Maida mixture.

Make a soft dough, knead it for 15 – 20 minutes to develop gluten. Use Olive oil to smoothen the dough.

(The resulting dough should be stretchy and soft)

Apply some olive oil in a container and put the dough. Cover it with a cling film and place it in fridge for 18 – 24 hours. It should double up in volume.

After 24 hours, Take the dough out and keep aside for 30 minutes.

Preheat the oven to 200 degree Celsius for 5-10 minutes.

Divide the dough in 2 parts, take some corn meal and roll it out in a thick chapati shape. Do not roll it very thin, it should be at least ½ cm thick.

Apply some butter in the middle to half of the chapati and fold to make a semi-circle.

(Note: Applying a lot of butter will separate the two layers so apply very less butter inside and pinch the sides so that it does not open.)

Now on a baking tray, apply some butter, sprinkle lots of oregano seasoning.

Remove excess of corn meal from the rolled out dough and transfer to the tray.

Apply some more butter, sprinkle some oregano and Cut the dough into bread sticks, but do not cut all the way down and bake it in medium rack, at 180 degree Celsius for about 7-8 minutes.

Transfer it to the Top rack and bake at 220 degree Celsius for 2 minutes or until it is golden brown on top.

Take out, and put 2-3 tsp of melted butter evenly and let the butter seep in.

Enjoy !

Dahi Chutney

Dahi ki Chutney

Dahi ki Chutney

This chutney goes well with all Indian snacks and paratha’s. I make it specially for my fav hara bhara kebabs.


Pudina/Mint leaves: 1 cup

Coriander leaves: 1 cup

Garlic cloves: 2-3

Green chilies: 2

Cumin seeds: 1 tsp

Yogurt: 1 tbsp

Sugar: 1/4 tsp

Salt to taste


Blend coriander leaves, Mint leaves, green chilies, cumin seeds, garlic, salt and sugar in a blender.

Add yogurt and blend again.

Serve with Kebabs and Enjoy !!


Hara Bhara Kebab

Hara Bhara Kebab

Hara Bhara Kebab

A green mix of Spinach, Peas and Potatoes with a cashew on top makes this Kebab delicious as well as very healthy.

I serve it with Dahi ki Chutney


  • Garlic : 2 cloves, grated
  • Ginger: 1/4th tsp grated
  • Green chilies: 2, finely chopped
  • Potato : 1, Boiled and mashed
  • Spinach : ½ bunch, blanched, drained and chopped
  • Boiled green peas : ¼ cup
  • Grated cottage cheese (Optional) : 1/4 cup
  • Coriander leaves: 2 tsp
  • Gram flour : 2 tsp roasted
  • Chaat masala : ½ tsp
  • Salt to taste
  • Oil for Shallow frying
  • Cashews: Split (for garnishing)


Blanch the spinach in hot water, drain and squeeze to remove all water. Chop or blend coarsely.

Boil Peas and potato, drain and mash.

Mix Spinach, Potato, Peas, chopped green chilies, garlic, ginger, chopped coriander leaves, chaat masala, salt and grated cottage cheese.

Add roasted gram flour (Besan), and make dough.

Now divide this into 12 equal portions and shape each portion into 2” flat kebabs. Stick half a cashew on one side.

Cook/Shallow fry the kebabs on a greased tava (griddle) until golden brown in color on both the sides.

Serve with Dahi ki chutney or green chutney or Ketchup.

(Note: In case the mixture is very sticky, add more roasted besan but it may not taste good if you add too much.

For crispy kebabs that do not break while cooking, make sure no water is retained in spinach, potato and peas. No need to grind it finely as well.)

Some Chat masala can be sprinkled over for added tang.

Enjoy !!

Methi Puri

Methi PuriPack Methi Puri’s with pickles or sauce for a Picnic or serve it for Breakfast, it will be an instant Hit.

Fenugreek leaves are enriched with minerals like Potassium, Calcium, and Iron.  The leaves have good dietary fiber and are enriched with Vitamin C.

I relish it with Schezwan Chutney 😉


Wheat Flour:  2 cups

Besan: 1 cup

Methi(Fenugreek leaves): 1 cup chopped

Oil: 1 tablespoon

Asafoetida (Hing): a pinch

Cumin Seeds: 2 tsp

Ajwain or carom seeds: 1 tsp

Salt to taste

Maggi magic cube (Optional): 1

Red chili powder: 1 tsp

Turmeric: 1/2 tsp

Ginger garlic paste: 1 tsp

Oil for frying


Wash and chop the fenugreek leaves, Take some oil in a wok and add cumin seeds, ajwain, Hing and ginger-garlic. Fry properly. Now add, chopped fenugreek leaves, chili powder, turmeric, maggi masala and salt. Put 1 tbsp water and let it cook.

Sieve both atta and besan together and add some salt and the cooked fenugreek mixture. Knead to make a dough, keep adding little water to it till the dough is ready and does not stick to your hands. Keep the dough aside for 30 minutes.

(Note: The dough should be hard enough for making pooris, so add water only if required)

Methi Puri m

Heat oil in a kadai and make small lemon sized balls from the dough and roll to make  pooris. Fry these Poori’s to a golden brown colour and remove on a paper napkin when done.

Serve with Pickle, chutney or sauce.

Enjoy!! 😀



Chicken Soup

Chicken Soup

This one is a healthy, yummy and very comforting soup. Shredded Carrots, cabbage, broccoli, mushroom or baby corn can be added for more flavor.

The best thing about this recipe is that it is so simple, even my Hubby can make it 😀

Makes 4 servings.


  • Chicken breast piece: 2-3 (chopped)
  • Garlic: 4-5 cloves
  • Ginger: ½ inch
  • Onion: ½ chopped very finely
  • Capsicum: 1 finely chopped
  • Black pepper: 2 tsp
  • Salt: As per taste
  • Maggi masala cube: 1(optional)
  • Butter: 1 tsp
  • Water: 4 cups (1 cup per serving so adjust accordingly )


Combine chicken, onion, crushed garlic-ginger, water, salt and pepper in a large saucepan over medium-high heat.

(Note: Veggies like baby-corn, carrots etc. can also be added at this stage)

Bring to a boil. Reduce heat to low and cook, covered, for 20 minutes or until chicken is tender.

Strain the chicken pieces and keep aside.

Take some butter in a pan and sauté the strained and shredded chicken with capsicum and maggi masala cube or any seasoning you like. (Note: Add chopped Mushrooms at this stage )

Add this to the soup and serve hot.

Garnish with some finely chopped coriander.



Coconut-Peanut Chutney

Coconut Peanut Chutney

Coconut Peanut chutney goes very well with Medu wada, Idli and Dosa.


  • Grated Coconut: 1/2 Cup
  • Peanuts: 1/2 Cup (Salted and Roasted)
  • Green Chilies: 3-4
  • Garlic cloves: 2(optional)
  • Grated Ginger: 1 tsp
  • Salt: To Taste
  • Red chili powder: 1/2 tsp
  •  Tamarind: 1/2 tsp

For Tempering/Tadka

  • Oil: 1/2 tsp
  • Mustard Seeds: 1/2 tsp
  • Curry Leaves: 4 to 5


In a blender add roasted peanuts (Note: If using raw peanuts, Dry roast peanuts and allow to cool, remove the skin), coconut, salt, ginger, green chilies, chili powder, garlic and tamarind with some water and grind into a smooth paste and transfer to a bowl.

Heat oil in a small pan, add mustard seeds and allow to crackle. Add curry leaves. Pour tempering over chutney, give a quick mix.


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