Spicy Chicken Quesadilla 

 I LOVE Mexican food! Whenever my husband says my favorite, magical words, ‘lets eat out’ i always love to go to Mexican restaurants. One of my faav is Taco bell. Love the enchiladas, nachos, chips and salsa, tostadas and many others. 

  I feel Indian and Mexican food has a lot of similarities. For one thing it can be quite spicy. The spice comes from the salsa, but also from Mexican chilli and peppers that can be quite fiery. Central to the mexican cuisine is the tortilla, which is similar to the Indian roti. 

Today i have quesadillas (keh-sah-deeh-yahs) for you guys, which are tortillas wrapped over a filling of cheese, spicy chicken, jalapeños, pico de gallo, mayonnaise and heated on a griddle with butter, until the cheese is all melted and the tortillas nicely crisp. 

The combination of the spicy chicken with the oozy, stretchy cheese was simply woow! 

Serves 2


  • 300 g chicken breast cut in small pieces 
  • 4 tbsp olive oil
  • 1 small onion chopped 
  • 2 cloves garlic 

For marination:

  • 2 tsp red chilli powder
  • 1/2 tsp cumin powder
  • 1/4 tsp oregano
  • 1/4 tsp turmeric powder

For assembling:

  • 4 Tortillas
  • 1 cup cheddar cheese shredded
  • 1 1/2 cup mozzarella cheese shredded
  • Chicken
  • Mayonnaise 
  • Pickled jalapeños 
  • Hot sauce/ sriracha sauce
  • 4-5 tbsp butter
  • Pico de gallo:
  1. 2 small Tomatoes chopped 
  2. 1/2 of medim onion chopped 
  3. 2 jalapeño chillies
  4. Lime juice
  5. Coriander leaves/ cilantro
  6. Lettuce
  7. Salt to taste 


✔️ You can add whatever filling you like. If you like avocados, you can add that too. 

✔️ This recipe is a little on the spicy side. You can adjust the spice according to your taste. 


  1.   Marinate the chicken in the above mentioned ingredients. Shallow fry in olive oil. 
  2. In the same pan, sauté the chopped onion and garlic for a minute. Mix fried chicken into this. 
  3.   Assemble the quesadilla. For that take one tortilla. Add mozzarella and cheddar cheese. 
  4. Add lettuce and then chicken. Then add in the pico de gallo and jalapeños. 
  5. Pour little sriracha and then mayonnaise. 
  6. Place mozzarella and cheddar. And finally the other tortilla on top. 
  7. Heat butter on a griddle pan. Heat the quesadillas till the cheese gets melted and both sides of the quesadillas get crispy. 
  8. Serve immediately. 


Mutton/Lamb Chops Masala

  After two sweet food posts, lets go onto something spicy, meaty and classy. Something with a woow factor. Like this mutton chops i made few days back. This recipe, i am telling you will be a keeper for sure. 


  I just realized that its been quite sometime since i posted any red meat recipe. Well, that’s because i usually don’t experiment much with mutton or beef. I just make the usual mutton curry or the masala which my husband like. Nothing new, nothing exciting…but yeah it tastes good. But last week, we had got some mutton chops pieces and i assured myself that il do something new with it. So i came up with this recipe, and it came out really good. 

  This is prepared with a mutton/lamb rib piece, cooked to a tender, succulent texture in a flavor packed gravy. Since i wanted to get these ready fast, i pressure cooked the mutton along with the spices and onions, tomato, and ginger garlic and then i fried it in coconut oil. Pressure cooking is such a blessing! The coconut oil awakens the flavors from the spices. 

  This is a very easy recipe and it’s a guaranteed crowd pleaser. You can even make it the day before and reheat it at the time of serving, if you want to make this for a party. 


 Serves 2


  • 400 g mutton/lamb chops 
  • 1 heaping cup chopped onions
  • 1 cup chopped tomatoes 
  • 9 cloves garlic 
  • 1 inch ginger 
  • 2 1/2 tsp red chilli powder 
  • 2 tsp coriander powder 
  • 1/4 tsp turmeric powder 
  • 1/2 tsp garam masala powder 
  • 2 sprigs curry leaves 
  • 7 tbsp coconut oil 
  • Salt to taste 


  1.   In a pressure cooker, add all the ingredients except oil and curry leaves. Before closing, let it boil. Once boiled, close lid and pressure cook on low flame for 15 minutes. 
  2. Take out the mutton chops and fry them in 4 tbsp coconut oil, till charred on outside. 
  3.   In another pan, add remaining 3 tbsp of oil, add the curry leaves and pour the gravy into it. On high heat, reduce the gravy. Don’t forget to stir continuosly. This may take about 10 minutes. 
  4. Then mix in the fried mutton into the thick gravy. 



Crumb Cake

I am super excited to bring the recipe of this crumb cake to you all. I know you will love this cake…… C’mon,,, just look at that crumbly delicious topping. It is a generous layer of crisp, buttery crumb on top of a pillowy-soft and moist cake. 

This would be a perfect breakfast cake, seriously! Just the thought of having this cake alongside a niice cup of coffee makes me happy. 

 I am not saying anything else, i think that you all should make this cake and enjoy it like how we did. It’s really worth a try.  
Recipe from cooking classy.com


For the crumbs:

  • 1 cup + 2 Tbsp (160g) all-purpose flour
  • 1/3 cup (74g) packed light brown sugar
  • 1/3 cup (72g) granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (4 oz) unsalted butter, melted

For the Cake:

  • 1 cup (143g) all-purpose flour
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 5 Tbsp (2.5 oz) unsalted butter, softened
  • 1/2 cup (109g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup (2 oz) milk
  • 1/4 cup (2 oz) sour cream



✔️ You can store the cakes in an air tight container.

✔️ If you dont want to lift the cake from the pan, just butter and lightly flour the baking dish.  


  1. Preheat oven to 350 degrees. Light
  2. Butter an 8 by 8 inch baking dish and then line it with two sheets of butter paper/parchment paper. 

For the crumbs:

  1.   Whisk together brown sugar, granulated sugar, cinnamon and salt in a mixing bowl. 
  2. Pour in the melted butter and stir well to combine. 
  3. Add in the flour little by little while mixing with a wooden spoon or spatula. Mix well.  
  4. Keep this aside.

For the Cake:

  1.   In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
  2. In an electric mixer, whip together the sugar and butter until it turns pale and fluffy. 
  3. Add in egg and vanilla extract. 
  4. In another bowl,whisk together the milk and sour cream. 
  5. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
  6.   Pour the batter into prepared dish and spread into an even layer. 
  7. Break crumb mixture into pea size crumbs and spread over batter. 
  8. Bake untill toothpick inserted comes out clean and when the cake doesn’t sink when touched in center, which maybtake about 30-35 minutes. 
  9. Cool in pan for 10 mins, and then lift the cake with the parchment overhang from the pan. 


Kinder Caramel Trifle/ The 100th post

 Aaah! time flies when you are having fun. This post marks my 100th! Woo hoo! I am grateful to one and all who supported me with this blog. I am giddy that I actually kept up with this blog and have made it this far! Blogging has become very important to me over the past few years. 

The journey has been a little frustrating too at times. Oftentimes, i felt that i am miserably obsessed with the blog stats. I used to (i still 😆) keep checking how many clicks and views are there for each post, if my posts are being gawked, or spotted or retweeted or pinned etc etc. Its wierd, funny and pathetic. 

Other than these, i also have to worry if the natural light in my living room would fade before i finish my photo shoot, if my recipes would taste good. I swear…there were a huge number of recipe failures, resulting in waste of my time, energy, ingredients and so on. I used to go mad, but thankGod! I have a very understanding and supportive husband.   
But even then, maybe because i love cooking and my blog sooo much, i become very excited to try out new stuff till i get the desired satisfying result and till i see the look of enjoyment on someone’s face when they try the food i made. And most importantly, i looooove to read the feedback of each and everyone who try my recipes from the blog. Good feedback makes my day and the not-so-good ones makes me a little sad but makes me wanna improve. 

  When i realized that I was getting to the 100th post, i was not sure what i will make for it. Then i saw a nice chocolate pudding recipe with kinder chocolate in instagram and on the same day i got biscoff’s very famous Lotus cookie butter from the supermarket here. So i thought why not combine my favorite lotus biscuit, kinder bueno, caramel sauce and a nice caramel mascarpone and make a trifle. To make it more special, i decided to shoot a video tutorial. So after the planning and the hard work, here is the recipe and video of kinder caramel trifle. Hope you guys like it. 

Makes 5 


  • 1/2 cup Sugar
  • 1/8 cup water
  • 90 ml whipping cream
  • 1/2 tsp vanilla essence
  • 250 g mascarpone cheese (softened at room temp.)
  • 3 tbsp cookie butter (optional)
  • 15 caramalised biscuit (see notes)
  • 3 packs kinder bueno
  • Caramel sauce


✔️ If you can’t find caramalised biscuits, then you can use the usual graham crackers, marie biscuit or digestive biscuit. But in this case, you have to mix the biscuits with 3-4 tbsp of melted butter or add 2 tbsp of cookie butter to the processor while crushing the biscuits. 

✔️ It is not recommended to keep this pudding for long in the refrigerator, because the wafer in the kinder bueno will get soggy. Just keep the caramel mascarpone cream mixture in the fridge and assemble the trifle when ready to serve. 

✔️ It is best to pipe the mascarpone mixture through a piping bag. 

✔️ Cut the kinder into smaller pieces and then assemble. 


  1. In a saucepan, combine the sugar and water and on low heat, simmer the mixture and stir it till the sugar is completely dissolved. 
  2. Once the sugar is dissolved, increase the heat to high and let it boil till the syrup turns into a deep caramel colour,make sure not to burn the syrup.  
  3. Take it off the heat and carefully pour in the cream whisking continuosly. Add in vanilla and mix. Let this cool. 
  4. In another bowl, combine the mascarpone and cookie butter. 
  5. Whisk in half cup of the prepared and cooled caramel sauce into the mascarpone. Refrigerate for an hour. 
  6. Powder the biscuits in a food processor. (Notes)
  7. When ready to serve, in a small serving glass, first place the biscuits, then caramel sauce, kinder, mascarpone mixture, and then biscuits.
  8. If you like you can make one more layer or just one layer. 



Thari Chor-Semolina Biryani

  Today i am introducing a very authentic dish, named Thari chor. This is a speciality from the malabar region of the state of Kerala (India), named Thalassery. Many of you might be familiar with the famous Thalassery biryani. Thalassery takes pride in its rich cuisine, shaped through the years with the influence of Arab, French and Malabar culture.  

They have a wide variety of their signature dishes, which is one better than the other. I have a lot of relatives from this place and i must say they all are famous for their generous honoring and serving dishes for guests. I had stomach full of yummy thalassery goodies during my visit to Kerala this time, all thanks to my co-sister. 😊 

 This particular post is dedicated to my bestie’s cousin, my new friend, the very sweet Suneera Moosa. Thanks a loot dear for bringing this dish into my life😃. It was very sweet of her to call me one day when i was in Dubai. That was the first time we talked, but it felt like i knew her for years. In between the casual talks she mentioned about thari chor, she had made that day. Btw she is also from thalassery, so i knew this dish she was talking about would be A1. So i asked for the recipe and it was very kind of her to send me the detailed recipe through mail.  

 I had made this during Ramadan and my husband loved it soooo much. He asked me to make it again the very next day, so you can imagine how good it was. FYI, i am making this again tomorrow, Fadal’s request. 😄  

 My very good friend, Katheeja who is from Chennai (India), used to bring a prawn variety of this rava biryani during college times. It used to be finger licking good. We were a gang of 9 friends and we all used to jump on her tiffin when she had bought this. Hehe! Miss those days. Anyways, you all should try making this, im sure you will love it. 

Serves 3


For the masala: 

  • 300 gms boneless skinless chicken, cut into small pieces 
  • 3-4 medium onions, chopped
  • 2 Green chillies chopped 
  • 1 big Tomato chopped
  • 1 tsp garlic paste
  • 1/2 tsp ginger paste
  • Curry leaves
  • 1/2 tsp Turmeric powder
  • 2 1/2 tsp Chilli powder
  • 1 1/2 tsp Coriander powder
  • 1/2 tsp Garam Masala
  • Salt to taste 

For upma:

  • 1 1/4 cup rava/ semolina
  • 1 tsp mustard seeds
  • 1 small onion chopped
  • 1-2 green chillies chopped
  • 1/2 tsp ginger chopped
  • 1 sprig Curry leaves
  • 1 1/4 cup boiled water
  • Salt to taste
  • 3 tbsp Ghee

For chicken marination:

  • 1 tsp chilli powder
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 3 tbsp oil 


✔️ You can make this with prawns instead of chicken. 

✔️ Stir continuosly after the water has been added to the rava, otherwise the rava will form into lumps. 


To make masala

  1.   Marinate the chicken in the above mentioned ingredients and shallow fry it till cooked and light golden in colour. Cut the fried chicken further into smaller pieces if the pieces were big.   
  2. In the same oil, sauté the onion till nicely browned and soft for 10-15 minutes.
  3. Add in the ginger garlic paste. Stir for a minute. Add curry leaves. Add in tomatoes and sauté well till all tomatoes are mashed up. 
  4. Add chilli, turmeric, coriander and garam masala powders and mix well. 
  5. Pour 3/4th cup of water and let it simmer on medium low flame for 10 minutes or so till all the water dries up. Add salt. 
  6. Add in fried chicken and cook with the lid on for few more minutes. Switch off flame. 

To make upma:

  1.   Heat ghee in a pan and splutter the mustard seeds. 
  2. Add in curry leaves, ginger, onions and green chillies and sauté well. 
  3. Add in the rava, stir well.
  4. Pour in boiling water and add salt. Stir continuosly. When rava is well incorporated into the water, add in the chicken masala and mix well. Close the lid and cook further on very low flame for 4-5 minutes. 
  5. Serve hot. 


Mughlai Chicken Curry

I love mughlai food. The famous mughlai cuisine was developed in the royal kitchens of the mughal emperors in the Indian sub continent. Their food is very rich and flavorful. Nuts, saffron, cream and whole spices like clove, cardamom are a must in their cuisine. 

Whenever i visit a north Indian restaurant, i get soo excited to order from the huge list of mughlai dishes they have. Murgh musallam, nihari, kormas, reshmi kebabs, rogan josh, zafrani pulao etc etc. The mughlai desserts are just another world, its better i don’t talk about it now. 

This curry i am presenting here today is a result of many trial and error. This, my friends, was the best mughlai curry i made so far. Oozing with richness and flavor, just the thought of dunking a piece of roti in the creamy gravy makes my mouth water. Loaded with ghee, cashewnuts, saffron and cream is not for the faint hearted and so can be enjoyed only occasionally. But, maaaan! It is worth that extra pound you may gain, its soooo good. 

Here is how i made this curry. Even though the list of ingredients look so long, if you have all your spices ready, it’s rather easy to put all of it together. 

Serves 4


1/2 kilo chicken

For marination:

  • 3 tbsp thick yoghurt
  • 1 tbsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp white pepper powder
  • 1 green chilly finely chopped
  • 3/4 tsp garam masala powder
  • 1 tbsp saffron milk
  • 1 tbsp ghee

For gravy:

  • 1 cinnamon
  • 2 cloves
  • 1 tsp cumin
  • 1 cardamom
  • 1 cup chopped onion
  • 11/2 tsp garlic paste
  • 1 tsp ginger paste
  • 3-4 green chillies chopped
  • 1/2 tsp garam masala
  • 1 tsp coriander powder
  • 1/2 tsp kasuri methi
  • 1/2 cup heavy cream
  • 1 cup water
  • 10 cashews and 5 almonds soaked in boiled water for 15 minutes ( remove skin of almonds)
  • 1 tbsp Saffron milk
  • 2 tbsp ghee

3 tbsp ghee for frying chicken


✔️ if you dont like the flavor of saffron, you can omit it. You can use kewra water too for the aroma. 

✔️ The chicken can be grilled too. 

✔️ The cashew and almond can be made into a paste at first and then added to the gravy, then the gravy need not be blended. 

✔️ You can adjust the heat by altering the the number of green chillies used. 

✔️ To make saffron milk, take few strands of saffron and put it in 4-5 tbsp of milk and heat it in the microwave for few minutes. Take out, cover it for 5-10 minutes. The saffron with impart its color and flavor into the milk. 

✔️ You can add chicken stock instead of water for more flavor. 


  1.   Marinate chicken in the above listed ingredients and keep for a minimum of 1 hour or better overnight. 
  2. Heat ghee in a pan and shallow fry the chicken on high flame till the chicken is charred on all sides.   
  3. Heat 2 tbsp ghee in a pan and add in whole spices and sauté till aroma released. 
  4. Add in the onions and sauté till onion turns soft and light brown in colour. Add in ginger garlic and stir for 2 mins. Add in the green chillies. 
  5. Add in the garam masala, coriander powder, and nuts. Remove the cinnamon, cloves and cardamom from gravy. Pour 1/2 cup water. Blend this mixture till the gravy turns smooth.   
  6. Bring this back on flame and add in the chicken and water and salt. Cover and cook for 10 minutes on low flame. 
  7. Add in crushed kasuri methi, and saffron milk. Bring to boil. 
  8. Reduce flame and add in cream. Garnish with coriander leaves. 
  9. Serve hot with naan, rice or any sort of roti.