home made egg puff

  • Eggs -5
  • Onion – 1/2 cup (finely chopped)
  • Capsicum – 1/4 cup (finely chopped)
  • Tomatoes – 1/3 cup (finely chopped)
  • Ginger garlic paste – 1 tsp
  • Red chilli powder – 3/4 tsp (according to spice level)
  • Coriander powder – 3/4 tsp
  • Chaat masala – 1/4 tsp
  • Oil – 1 tbsp
  • Salt – to taste
  • Plain flour(Maida) 3/4 cupMethod:
  • Boil the eggs for 15 minutes and peel the skin and heep it aside.
  • In the meantime heat oil in a pan and add the onions.
  • Add the ginger garlic paste and fry for 2 minutes.
  • Add the chopped capsicum and fry till they become soft.
  • Add the salt and tomatoes and fry till they become soft.
  • Add the red chilli powder, coriander powder and chaat masala and fry for 2 minutes.
  • Cut the eggs to 2 halves and add to the mixture.
  • Turn off the heat and let it cool.
  • Add salt and ice cold water to flour/maida and make a smooth dough. Roll it into rectangular shape.
    Apply the shortening/vanaspathi to 2/3rd portion. Fold the remaining 1/3rd portion,  Now fold the remaining 1/3rd portion (to which shortening is applied) on top of it.Roll it again. Repeat these steps 3-4 times more. (You have to repeat more times to make the puff more crispy).
  • Now keep the egg on this fold them and stick them by putting water in the edges.
  • Preheat the conventional oven to 400 F. Spray some oil in a baking sheet or aluminium foil and place the puffs and keep it inside the oven for 25 to 30 minutes or until they become golden brown.
  • Serve hot with tomato ketchup.
  • We can change the masala ingredients according to our taste like we can add garam masala or dry mango powder or cumin powder.

special pav bhaji-chat pav


1 large carrot, cubed
2 potatoes, cubed
1 capsicum, chopped
1 cup cauliflower florets, chop
8-10 french beans, string and chop
1/4 cup green peas
2 onions, finely chopped

2 green chillis, slit length wise
1 tsp ginger-garlic paste
1/4 tsp turmeric pwd
1/2 tsp red chilli pwd
1 1/2 tbsps Pav Bhaji Masala
3/4 tsp sugar
salt to taste
2 tomatoes, finely chopped
1 tbsp lemon juice
1 tbsp low fat butter
fresh coriander leaves for garnish
1 1/2 tbsps oil
16 lightly toasted in butter pav bread


Pressure cook potatoes, cauliflower, peas, beans and carrot along with 1 cup of water, till soft. Drain any left over water and keep aside. Mash all the cooked vegetables using a masher.

2 Heat oil in a vessel, add the green chillis and onions and saute for 4 mts. Add the ginger-garlic paste and saute for another 3 mts. Add capsicum and saute for 2 mts.

3 Add the chilli pwd, turmeric pwd, pav bhaji masala, sugar and salt. Combine well. Add the tomatoes and cook until soft, approx 5-6 mts.

4 Add the mashed vegetables along with a cup of the drained vegetable stock and cook on high for a mt. Reduce flame and simmer for 14-15 mts.

5 The gravy will begin to thicken. Adjust the salt, if required. Turn off heat and add butter and lemon juice and combine. Garnish with fresh coriander leaves.

6 Serve hot with lightly toasted pav/pau and sliced onions.
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haryali kebab-tikka

1 lb (0.45kg) boneless chicken breasts
1/2 cup chopped coriander leaves
3 tbl spn chopped mint
3 green chillies
1 tea spn ginger pieces
1 tea spn garlic pieces
4 cloves
1″ cinnamon
1/4 tea spn pepper
2 tbl spn very thick yogurt
1 tea spn lemon juice
Chaat masala
Make a paste of coriander-mint leaves, ginger, garlic, cloves, cinnamon, pepper, lemon, chillies to a paste. Do not add water.
Cut chicken into 2″x2″ pieces. Add the paste, salt, yogurt to the pieces and mix well. Keep it refrigerated for atleast 4hrs (I left it overnight).
Preheat the oven at 300F for about 10mins.
Line a baking sheet with foil. Arrange the chicken pieces on skewers. Keep the pieces on the sheet.Cover the sheet with another foil(this is very important, otherwise the pieces get dry). Bake in oven at 300F for about 20mins or till chicken is cooked.Take them out. Remove the covering foil. Bake it again for 2mins. Flip the pieces and then bake again for another 2mins (this helps to get the dry thick coating on top).
While serving, sprinkle chaat masala on top. Serve hot 
If you don’t have oven, shallow fry the pieces on tava.
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Strawberry Vanilla cake


2 cups fresh strawberries, sliced
1 teaspoon sugar
1-1/2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups whipped topping, divided
1 loaf (10-3/4 ounces) frozen pound cake, thawed


In a small bowl, combine strawberries and sugar; let stand for 30 minutes. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; set aside.
Cut cake into 14 slices. Layer seven cake slices with 2 tablespoons strawberries, 1/3 cup pudding mixture and another cake slice. Top with remaining strawberries and whipped topping. Yield: 7 servings.
Nutrition per serving 1 serving equals 314 calories, 12 g fat (8 g saturated fat), 66 mg cholesterol, 379 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein
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Chocolate Strawberry cake

  • Ingredients

    1 quart fresh strawberries, sliced
    2/3 cup sugar, divided
    2 cups all-purpose flour
    1/4 cup baking cocoa
    1/2 teaspoon baking soda
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup cold unsalted butter
    2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
    3/4 cup half-and-half cream
    1 egg white, lightly beaten
    1 tablespoon coarse sugar
    1/2 pint heavy whipping cream
    3 tablespoons confectioners' sugar
    3/4 cup hot fudge ice cream topping
    10 fresh strawberries or grated chocolate, optional
    Grated chocolate, optional


Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened.
Divide dough into 8 patties, about 3/4-in. thick. Place on parchment paper-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips.
Bake at 450° for 13 minutes or until toothpick inserted near the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate.
To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired. Yield: 8 servings.
Nutrition per serving 1 serving (1 each) equals 633 calories, 32 g fat (19 g saturated fat), 83 mg cholesterol, 438 mg sodium, 81 g carbohydrate, 5 g fiber, 8 g protein.

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Golden Chicken Recipe


  • 2 cups all-purpose flour
    2 cups crushed stone-ground wheat crackers (about 50 crackers)
    2 tablespoons salt
    2 tablespoons paprika
    2 tablespoons canola oil
    1 tablespoon sugar
    1-1/4 teaspoons pepper
    1 teaspoon garlic powder
    1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
    1 cup club soda or milk

In a large bowl, combine the first eight ingredients. Place 1-1/2 cups in a resealable plastic bag. Store remaining coating in a covered container in the refrigerator for future use.
Dip chicken in soda or milk, then place in bag; seal and shake to coat. Place chicken in a single layer in a greased 13-in. x 9-in. baking pan.
Bake, uncovered, at 375° for 50-60 minutes or until juices run clear. Yield: 4 servings (4-1/2 cups coating)
 Nutritional Facts:
1 serving (14 ounces) equals 579 calories, 29 g fat (7 g saturated fat), 153 mg cholesterol, 1,369 mg sodium, 25 g carbohydrate, 1 g fiber, 52 g protein.
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    Chicken in Potato Baskets Recipe


    • 4-1/2 cups frozen shredded hash brown potatoes, thawed
      6 tablespoons butter, melted
      1-1/2 teaspoons salt
      1/4 teaspoon pepper

    • 1/2 cup chopped onion
      1/4 cup butter, cubed
      1/4 cup all-purpose flour
      2 teaspoons chicken bouillon granules
      1 teaspoon Worcestershire sauce
      1/2 teaspoon dried basil
      2 cups 2% milk
      3 cups cubed cooked chicken
      1 cup frozen peas, thawed

    • In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside.
      In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts.
      Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown. Yield: 6 servings
        .Nutrition per serving  
        • 1 serving (1 each) equals 441 calories, 27 g fat (15 g saturated fat), 125 mg cholesterol, 1,207 mg sodium, 23 g carbohydrate, 2 g fiber, 27 g protein.

      Mothers day special Vanilla custard slices


      500g pack puff pastry
      50g flaked almonds
      3 tbsp icing sugar , for dusting, plus extra to serve

      1 gelatine leaf
      750ml whole milk
      250ml double cream
      1 vanilla pod , halved lengthways
      100g cornflour
      25g custard powder
      3 egg yolks 
      140g caster sugar


      Heat oven to 200C/180C fan/gas 6. Roll out 250g of the pastry on a sheet of baking parchment to about 25cm square. Scatter over half the almonds, then press them in very gently, dust with half the icing sugar and lay over a second sheet of baking parchment. Lift onto a baking sheet, and sit another baking sheet on top like a sandwich. Fill a few small tins with baking beans (or something similarily heavy and ovenproof like raw rice). Bake for 30 mins, then have a quick peek - it will probably need another 5 mins to be well browned and crisp all over. 

      When done, remove from the oven, take off the weights and top baking tray, then carefully lift off the top sheet of parchment and leave to cool. Repeat with the remaining pastry - you can do both sheets at once if you have enough baking sheets and tins, but they might not cook as evenly with two in the oven, so it is safer to do one at a time. Cool both completely. 

      Put the gelatine in a bowl of cold water to soften, then put the remaining custard ingredients in a big saucepan. Set over a low heat to start, whisking continuously to mix well, then increase the heat a little until the custard is gently boiling. Keep whisking the whole time - the custard will thicken and lump unevenly, but keep cooking and whisking until it is smooth and very thick. 

      Remove the custard from the heat and remove the vanilla pod. Squeeze out the water from the gelatine sheet, then stir it into the custard until it has dissolved. 

      Line the base and sides of a 20cm square tin with baking parchment - criss-crossing 2 big strips will give you the neatest corners. Using a big, sharp knife and a ruler - or the base of your tin if it is removable - trim one pastry sheet to a shade under a 20cm square, so it will sit inside the tin, almond-side down. Spread over the custard as evenly as you can. Trim the second pastry sheet in the same way, but then divide the square into eight 10 x 5cm rectangles (so it will be easier when you cut the slices later). Sit them on top of the custard, almondside up, putting them back together a bit like a jigsaw puzzle. Gently press down on the pastry so it doesn't break but sticks to the custard, then cover and chill for 4 hrs or so, but better still overnight. 

      To serve, lift the slice from the tin and cut all the way through where the pastry top is already cut. Dust the slices with a little more icing sugar and serve. Best eaten within 24 hours, when the pastry is still good and crisp.Find the best tin for custard slices
      The Silverwood 20cm square brownie tray (from Amazon), has a removable bottom and straight sides, - so there's no rounded corners, which means your custard slices will be perfec
      Nutrition per serving
      658 kcalories, protein 10g, carbohydrate 62g, fat 41 g, saturated fat 21g, fibre 0g, sugar 29g, salt 0.7 gThanks for visiting womenspage.in

      Wedding cake - light fruit cake


      2 tbsp orange flower water
      zest and juice 1 orange
      zest and juice 1 lemon
      140g unsalted butter , softened
      140g golden caster sugar
      2 large eggs , beaten
      175g plain flour
      100g undyed glacé cherries , halved
      100g dried apricots , roughly chopped
      100g mixed peel , chopped (we used Sundora)
      100g golden sultanas
      50g shelled pistachios , left whole
      50g (3 balls) stem ginger from a jarMethod

      Heat oven to 160C/fan 140C/gas 3. Grease and double-line the base and sides of a deep, 15cm cake tin. Wrap a double layer of greaseproof or brown paper around the outside of the tin, too, then secure with string.
      Using an electric whisk or a tabletop mixer, cream the butter and sugar together until fluffy and light. Beat in the eggs gradually. In a small bowl, mix the orange flower water with the zest and juice of the orange and lemon. Fold the flour, then dried fruit, pistachioes and ginger into the creamed mix, followed by the juice and zest mix.
      Spoon the mix into the prepared tin and bake for 30 mins, then turn oven down to 150C/ fan 130C/gas 2 and bake for another 1 hr 45 mins until risen, golden and an inserted skewer comes out clean. Leave to cool for 15 mins before transferring to a wire rack to cool completely.Tips: is totally different to traditional dark fruit cakes, but if you have a special family recipe, bake that in a 15cm tin and feed with alcohol or fruit juice in the month leading up to the wedding.
      Up to a month ahead
      Make the fruit cake and cover with marzipan.
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      Baby Corn Manchurian,baby corn manchurian recipe,baby corn manchurian dry,baby corn manchurian easy recipe,baby corn manchurian dry recipe


      12-15 baby corn
      1 small onion, chopped
      1 small bunch of Spring onions chopped (Separate whites and greens)
      1 tablespoon chopped garlic
      1 tablespoon Soya Sauce
      1 tablespoon red Chilli Sauce
      1 tablespoon Tomato Ketchup
      1 teaspoon Vinegar
      1 teaspoon corn flour
      Oil for deep frying
      Salt to taste
      For the batter:
      ¼ cup plain flour
      2 tablespoon corn flour
      1 teaspoon garlic paste
      1 teaspoon ginger paste
      1 teaspoon green chilli paste
      1 tablespoon soya sauce
      1 tablespoon chopped onions
      Salt to taste
      Water as needed


      Cut the baby corn in halves.For the baby corn Manchurian batter, mix all ingredients from the batter list and with a little water and make batter. Batter should not be too thick or too runny. Mix all baby corn with the batter and leave aside to marinade for 10-15 mins. Make sure all baby corn pieces are fully covered by the batter.Heat the oil and deep fry all baby corn till lightly golden brown and crispy. Place all fried baby corn Manchurian in a kitchen paper to absorb the access oil.Heat 1 tablespoon oil in a wok or pan. Add chopped spring onion whites and chopped onion. Cook for a minute on high heat. Keep stirring.Add the chopped garlic. Cook for a minute on high heat. Keep stirring.Add all sauces, salt and vinegar. Mix well and cook for a minute.Add the corn flour. Cook for 2-3 mins and keep stirring on medium heat. (For baby corn manchurian gravy recipe, mix 2 tablespoon corn flour with water and add after step 6. Cook until corn starch gravy gets transparent. For dry baby corn manchurian recipe, ignore this bracket step.)Add all fried baby corn Manchurian and mix well until all sauces are coated on baby corn Manchurian recipe.Finally turn the heat off and garnish baby corn manchurian recipe with chopped spring onion greens.Serve immediately baby corn Manchurian as Chinese Indian baby corn recipe.
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      Beetroot brownies


      • 500g whole raw beetroot (3-4 medium beets)
      • 100g unsalted butter , plus extra for the tin
      • 200g bar plain chocolate (70% cocoa)
      • 1 tsp vanilla extract
      • 250g golden caster sugar
      • 3 eggs 
      • 100g plain flour
      • 25g cocoa powder 
      • Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot - you'll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
      • Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
      • Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won't look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
      • Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares. 
        •  No microwave? If you don't have a microwave, boil the whole, unpeeled beetroot until tender (leaving the skins on prevents them from becoming waterlogged), then peel and use as above. For a real cheat, use 400g ready-cooked beetroot - just be sure to buy the type without vinegar!  
        Nutrition per serving 
        255 kcalories, protein 4g, carbohydrate 32g, fat 13 g, saturated fat 7g, fibre 2g, sugar 24g, salt 0.11 g

      mothers day special Chocolate & almond croissants


      • 6 croissants
      • 100g marzipan , broken into small pieces
      • 50g toasted sliced almonds
      • 50g milk chocolate , chopped 
      • Heat oven to 180C/160C fan/gas 4. Slice into each croissant lengthways, but don't go all the way through - they should open like books. Sprinkle or spread the bottom half of each with marzipan, followed by 1 tsp almonds and 1 tbsp chocolate.
      • Close up, put on a baking sheet and sprinkle the remaining chocolate and almonds on top. Bake for 5 mins or until the chocolate has melted. Serve warm.
      Nutrition per servinga
      •  384 kcalories, protein 8g, carbohydrate 43g, fat 21 g, saturated fat 6g, fibre 2g, sugar 20g, salt 0.67 g

      Lemon & poppyseed cupcakes

      • 225g self-raising flour
      • 175g golden caster sugar
      • zest 2 lemons
      • 1 tbsp poppy seeds , toasted
      • 3 eggs
      • 100g natural yogurt
      • 175g butter , melted and cooled a little


      • 225g butter , softened
      • 400g icing sugar , sifted
      • juice 1 lemon
      • few drops yellow food colouring
      • icing flowers or yellow sprinkles, to decorate 
      • Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean - the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
      • To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
      • Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly 'dot' the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.
      Nutrition per serving
      •  529 kcalories, protein 4g, carbohydrate 66g, fat 30 g, saturated fat 18g, fibre 1g, sugar 51g, salt 0.75 g

      Dark chocolate & orange cake

      • 1 Seville orange
      • a little melted butter , for greasing
      • 100g plain chocolate , broken into pieces
      • 3 eggs
      • 280g caster sugar
      • 240ml sunflower oil
      • 25g cocoa powder
      • 250g plain flour
      • 1½ tsp baking powder
      • orange candied peel , to decorate 
      • Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
      • Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
      • In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
      • Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake - up to 1½ hours.
      • Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.

      New potato & tamarind salad

      • 1½ tbsp tamarind pulp or paste
      • 50g golden muscovado sugar
      • 1 tbsp ground cumin
      • thumb-sized piece ginger , chopped
      • 1.2kg new potatoes
      • 3 tbsp natural low-fat yogurt
      • 4 tbsp chopped coriande    Method

      1. To make the dressing, put the tamarind pulp in a small pan, pour over 75ml boiling water and add the sugar, cumin and ginger. Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10-15 mins. It should have a pleasant tang - add extra sugar if needed.
      2. While the tamarind is cooking, bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook for 15 mins until tender. Drain, then cool slightly before halving them. Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated. Drizzle over the yogurt, scatter over the coriander, and serve warm or at room temperature.

        Nutrition per serving

        196 kcalories, protein 5g, carbohydrate 42g, fat 1 g, saturated fat 0g, fibre 3g, sugar 15g, salt 0.1 g

      Veggie Chinese pancakes vegetarian chinese pancakes vegetarian chinese recipes


      200g mushrooms , sliced (we used chestnut)
      2 tbsp soy sauce
      ½ tsp five spice powder
      1 tbsp rice wine , preferably Shaohsing
      ½ tbsp sesame oil
      1 tsp sugar
      6 Chinese pancakes
      2 spring onions , finely sliced
      5cm length cucumber , deseeded and sliced into matchsticks
      ½ Little Gem lettuce , shredded
      4 tbsp hoisin sauce


        Heat a small frying pan. Add the mushrooms, soy, five-spice, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick, bubbling and clinging to the mushrooms. Warm the pancakes - steam them or heat them in the microwave. Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside. To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.
        1. Nutrition per serving

          254 kcalories, protein 7g, carbohydrate 37g, fat 7 g, saturated fat 1g, fibre 4g, sugar 17g, salt 4,1 g
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        spicy prawn pizza



        • 250g pack white bread mix
        • 2 tbsp extra-virgin olive oil , plus a bit extra
        • 150ml warm water
        • plain flour , for dusting


        • 200g can chopped plum tomatoes
        • 1 tbsp tomato purée
        • 1 garlic clove , crushed
        • pinch of sugar (caster or granulated)


        • 3 tbsp mascarpone
        • 3 tbsp (about 20g) finely grated Parmesan
        • 10 cherry tomatoes , halved
        • 12 large raw prawns (frozen and defrosted is fine), patted dry, deveined and butterflied (see tip, below)
        • 2 rosemary sprigs, needles roughly chopped
        • generous pinch chilli flakes
        • handful pitted green olives , halved (or use capers)
        • small drizzle extra-virgin olive oil  


            1. Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.
            2. Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.
            3. To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven as high as it will go. Dust a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet.
            4. Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling. Transfer to a board and serve straight away.

              Nutrition per serving

              352 kcalories, protein 19.0g, carbohydrate 34.0g, fat 15.0 g, saturated fat 6.0g, fibre 3.0g, sugar 4.0g, salt 1.3 g

            carrot cake


            • 3 large eggs , lightly beaten
            • 140g grated carrots (about 3 medium)
            • 100g raisins
            • grated zest of 1 large orange
            • 175g self-raising flour
            • 1 tsp bicarbonate of soda
            • 1 tsp ground cinnamon
            • ½ tsp grated nutmeg (freshly grated will give you the best flavour)
            • 175g light muscovado sugar  
            • 175ml sunflower oil 
            •  For the forsting
            • 175g icing sugar
            • 1½-2 tbsp orange juice


            • Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
            • Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
            • Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
            • Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
            • Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

              Nutrition per serving

              265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, sugar 24.8g, salt 0.41 g

            chicken 65


            Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
            Oil for deep frying
            Yogurt - a little less than 1/2 cup (perugu/curd)
            Salt to taste
            Turmeric powder - 1/4 tsp
            Red chili powder - 1/2 tsp
            Coriander powder - 1/4 tsp
            For Marinade:
            Turmeric powder - large pinch
            Red Chili powder - 1 tsp
            Black pepper powder - 1/4 tsp
            Ginger garlic paste - 1 tsp
            Lemon juice - 1/2 tbsp
            Salt to taste
            To coat chicken that has been marinated:
            Egg - 1
            Cornflour - 1 1/2 tbsp
            Rice flour - 1/2 tbsp
            For Tempering/poppu/tadka:
            Cooking oil - 1/2 tbsp
            Curry leaves - 1 sprg
            Garlic - 2 cloves, minced (optional)
            Ginger - 1/2", minced
            Green chilies - 4-5, slit length wise


            Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
            In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside. After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required. Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
            Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces. Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts. Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix. Remove onto a serving plate. Garnish with coriander leaves. Thanks for visiting womenspage.in

            Masala Chicken receipe

             Masala Chicken Receipe


            • 4 boneless, skinless chicken breasts , cubed
            • 3cm piece fresh root ginger , peeled and chopped
            • 2 garlic clove , chopped
            • 1 tsp mild chilli powder
            • 2 tbsp fresh coriander , chopped
            • juice of 1 lime
            • 2 tbsp vegetable oil
            • 1 onion
            • 1 red chilli
            • 1 tsp ground turmeric
            • 284ml carton double cream
            • juice of ½ lemon
            • basmati rice and naan bread, to serve  
            Preparation Method
            1. Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
            2. Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
            3. Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
            4. Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

            Nutrition Per serving

            541 kcalories, protein 36g, carbohydrate 6g, fat 42 g, saturated fat 23g, fibre 1g, salt 0.32 g
            Thanks For visiting womenspage.in

            Corn capsicum Pulao Recipe

            Corn capsicum Pulao Recipe
            Ingredients needed
            Basmati rice - 1 cup
            Onion - 3/4 cup chopped
            Fresh Capsicum (mix of all colors)- 1 cup
            Corn kernels - 3/4 cup
            Ginger - 1 inch piece finely chopped
            Garlic - 3-4 cloves (minced)
            Green chilli - 1 finely chopped
            Garam masala powder - 1/2 tsp
            Chilli powder -1/2 tsp
            Preparation -Step1

            Wash and soak basmati rice for 20 minutes. Drain the water completely. Fry the rice in a teaspoon of butter for a few minutes. Cook rice adding 2 cups of water, little salt, 1 clove and a small piece of cinnamon. This is just to add flavor to the rice and it is optional.Cook corn kernels adding little salt till soft. You can use any corn. I have used American sweet corn.in india we normally get baby corn any corn is fine

            Preparation -Step 2
            Heat oil, add cumin seeds, bay leaf, when cumin sizzles, add chopped onions, ginger, garlic, green chilli and saute until onions turn translucent.Then add capsicum, garam masala, chilli powder and cook for a few minutes.Do not over cook the capsicums.Add cooked corn and salt needed. (remember we have added salt to the rice and corn, so add salt accordingly).Simmer and cook for a few minutes until everything gets blended well.

            Preparation -Step3 Layering

            Spread a layer of rice in a pan, then spread a layer of vegetable masala.
            Then spread the second layer of rice and top it with the remaining vegetable masala. Cook covered in low flame for 4-5 minutes, gently mix everything and serve hot with any raita of your choice.
            In case if you are cooking the rice in pressure cooker, just mix the cooked rice with the masala, cook for 2-3 minutes in low flame so that the masala gets incorporated well with the rice and then serve hot.The above method is just to show you the layering method.It can be done if a jiffy if you have cooked rice ready. You can use leftover rice also for this though I personally do not like it.
            Thanks for visiting womenspage.in

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