Hello !!!!!!!

Work has kept me busy and away from blogging for sometime. Hope you are all looking forward to my latest recipe.Today i will be sharing a very popular dessert from HongKong. This yummy dessert is so light and refreshing  that it will leave you craving for more.This dessert is actually a thin pillow shaped crepe stuffed with whipping cream and mango chunks.It tastes absolutely divine and is so easy to to make it at home.My boys went gaga over this dish.I just loved the elastic and moist pancake with mango chunks.

Recipe for Stuffed Mango Pancake:


(1Cup =240 ML)

1 Cup Fresh Milk

1/3 Cup Unbleached All purpose Flour

3 Eggs lightly beaten

1/4 Cup Custard Powder (Plain)

10 Gms melted Butter

For Stuffing :

1/4 Tsp Vanilla Extract

1/2 Tbsp Icing Sugar

300 ML Whipping Cream

3 Mangoes peeled and cut into chunks


Take a mixing bowl. Pour the milk in the bowl. Now sift the flour ,icing sugar and custard powder into the bowl.Whisk all the ingredients untill it is lump free and well combined.Add the lightly beaten eggs and melted butter to the mixture. Mix well. Now sieve this mixture in order to remove the lumps if any. Custard powder gives a nice yellow colour to the pancake.

Heat  a non stick pan over low heat. Pour  mixture using a ladle and swirl it to form a thin disc (just like  you make dosa). Once the air pockets appear on the top remove the pancake and allow it to cool .It is to be cooked only on one side.Repeat this procedure for the balance mixture.

In the meantime whip the cream and whipping cream till you get stiff peaks. I have added a tsp of icing sugar to this mixture.

Now lay the pancake on a flat surface .Smooth side will be facing down. Add a tsp of whipped cream in the centre of the pancake.Place a mango chunk on the top.Wrap the filling from all the four sides to shape like a pillow. Place the folded side facing down and chill these pancakes for about 30 minutes before you serve . This will keep the whipped cream stiff.  My boys could not wait so i had to serve it immediately.











Omurice is a popular Japanese food that was originally influenced by Western cuisine. Prepare fried rice and a thin omelette separately, then cover the fried rice in the omelette before serving.I liked this recipe as you can incorporate lot of vegetables into your kid’s diet. It is yummy and they will surely love it.

I made Omurice on my younger son’s demand. He had watched a video of this recipe and wanted me to make it for him. I have made this dish to suit the taste of my family.

You can make a lot of variations to this recipe. Kids will love it and it is so easy to cook. Serve for lunch or dinner.

Recipe  for Omurice / Omelette Rice:


1 Cup =180 ML

½ Cup of  green bell pepper cut into small pcs

½ Cup yellow bell pepper cut into small pcs

½ Cup red bell pepper cut into small pcs

1/2 Cup French Beans chopped

¼ cup chopped carrot

5 white mushrooms cut into medium chunks

3/4 cup chopped onion

1 garlic clove crushed

2 Cubes of Cheese

1 green chilli  chopped

1 Tbsp butter

Salt to Taste

½ Tsp ground black pepper

1 cup cooked rice

2 Tbsp Tomato ketchup

2 eggs

¼ Tsp sugar

1 Tsp Oil

Finely Chopped Coriander or Mint to garnish




Heat a heavy Bottom Pan. Add butter and garlic and saute for few seconds. Once the garlic turns crisp, add the green chilli,green bell pepper,yellow bell pepper, red bell pepper, carrot, mushroom, and onion. Stir a few minutes until the onion turns a little translucent. Once done add salt and ground black pepper and mix well. Now add the cooked rice, tomato ketchup, and mix well. Let it cook without stirring for a minute, so that the bottom of the rice gets a little crunchy. Remove from the heat.

Transfer the fried rice to a bowl. Fill about half the cup with the fried rice, then if place the cheese cubes and then fill the rest of the bowl with the balance fried rice.

Keep it aside.

Now let us make the omelette.

Beat 2 eggs in a bowl with salt,pepper powder and sugar.Heat up a non-stick pan. Add  oil and spread the oil .Ensure the pan is properly greased .Turn the heat to medium low, so that the egg is not burnt.Pour the egg mixture into the pan and swirl the pan around to make a nice circle. Keep moving  the pan around and let the low heat cook the egg.Once done switch off the flame.

 To Assemble:

Put a large plate over the bowl of stir-fried rice. Flip everything over and remove the bowl in order to have a perfect dome of fried rice.Place the omelette over top of the dome. Garnish with a cheese cube , sprinkle some pepper or garnish with a bit of ketchup or as you like, and serve hot.

I served Omurice with pan fried Baby corns.





Mughlai Egg Curry



The Mughal cuisine is strongly influenced by Central Asian cuisine, the region where the Turco-Mongol Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of modern India, Pakistan and Bangladesh.This cuisine has stood with time.The taste of Mughlai cuisine varies from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices, dry fruits and nuts. Mughals were known for their  style and splendour.  Mughlai recipes are rich in fat, carbohydrates and proteins.Vegetarians can substitute Paneer /Mushrooms for the meat. There are many exotic recipes to suit the vegetarian palate too.

Our 67th  #Foodiemonday #Bloghop theme is #Mughlai Cuisine and my contribution is Mughlai Egg curry that is so rich in taste .

Recipe for Mughlai Egg Curry:


4 Hard boiled Eggs

4 Medium Size Onions finely chopped

1 Cup thick yogurt

1.5 Tbsp desiccated Coconut Powder

2 Tbsp Cashew Powder

1 Tsp Ginger Paste

1Tsp Garlic Paste

1 Tsp Red Chilli powder

1 Tsp Garam Masala

1 Tsp Cumin

220 Gms Tomato Puree

2 Tbsp  deep fried  crisp Onions

1 Tsp Finely chopped green chillies

1/2 cup finely chopped fresh coriander


Salt to taste


Remove the shell of the eggs and shallow fry in tsp oil until the sides turn golden brown. Poke them using a fork .Once done keep them aside. In a big bowl mix thick curd,ginger and garlic paste,red chilli powder, garam masala, chopped green chillies , fresh coriander , 1tbsp fried onions and salt to taste.Add the shallow fried eggs  (at room temperature) to this mixture and allow it to rest for 30 mins.

In the meantime , heat a wok. Add 4 Tsp oil. Add the cumin seeds. Now add the finely chopped onions and roast on medium flame until they turn translucent. Add tomato puree and let it simmer for 5 mins on medium flame. Once done add the curd mixture with eggs , cashew powder, coconut powder and mix well.Add 1/4 glass water (add more water if you want)and salt as per taste. Let it simmer until the oil starts to leave the sides of the wok.Switch off the flame.

Garnish with fresh coriander, cashew powder and fried onions and serve with Piping hot rice or Rotis.





Aachari Egg Burjee/ Pickled Scrambled Eggs




Eggs are economical source of nutrition. It is easy and less time consuming to cook recipes using eggs. Eggs provide protein, vitamin A, riboflavin, and other vitamins and minerals. The yolk contains all the fat, saturated fat, and cholesterol in an egg. Although eggs contain a significant amount of cholesterol, they need not be excluded from the diet when eaten in moderation.

There are many recipes and today I am sharing one of the easiest Egg Burjee recipe.

 Recipe for Aachari Egg Burjee / Pickled Scrambled Eggs


4 Eggs (boiled  and finely chopped)

3 Onions finely chopped(Medium Size)

2 Tomatoes finely chopped (Medium Size)

1 Teaspoon Aachari Masala / Pickle Masala

1 Teaspoon Red chilli powder( Kashmiri lal mirch)

3 Sprigs of Fresh Coriander finely chopped

1 Teaspoon Roasted and powdered Flax seeds

¼ Teaspoon Haldi / Turmeric

1Teaspoon Jeera / Cumin

¼ Teaspoon Sabji Masala

Salt to taste



I have boiled the eggs and chopped them into very small pieces. You can also break the eggs and mix with the masala instead of boiled eggs.

Heat a thick bottomed pan. Add a teaspoon of oil. Add Jeera and haldi. Saute and add  finely chopped onions .Roast on high flame for  5 Mins, but ensure it does not burn. Once done add the chopped tomatoes, finely chopped coriander,aachari masala, sabji masala,red chilli powder and salt.Mix well and close the lid for 2 minutes.After 2 Minutes remove the lid , sprinkle flaxseed powder and chopped boiled egg pieces. Mix all the ingredients and switch off the flame after 3 mins.

Pair it with Rotis or Naan and enjoy.


Sheer Bliss when eaten hot.

Aachari Rava Egg Roast

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Eggs are loved by majority including some vegetarians. They are powerhouse of nutrition.
My kids love to have them for lunch sometimes. I have many fab recipes using eggs. They are my saviour when I am running late. Today I will share one more easy recipe that can be made in less time and with all ingredients easily available in your pantry.

I am sure you can impress your family and guests with this recipe.
A must try Recipe!!
Calling all egg lovers !!

Recipe for Aachari Rava Egg Roast:


4 Boiled Eggs with Shell removed
1 Onion finely chopped
1 Green chilli finely chopped
1 Tbsp Roasted Rava / Semolina
2 Tbsp Aachari Masala
Salt to Taste
1 Tsp Jeera/ Cumin
¼ Tsp Haldi/Turmeric
2 Tsp Oil
Finely Chopped Coriander (to Garnish)

Boil the eggs and remove the shell.
In a bowl mix rava/semolina and aachari masala. Add water to make a thick paste. Add salt and mix well. Roll the boiled eggs and ensure they are well coated with the masala.
Heat oil in a Pan. Add Jeera /Cumin Seeds and Haldi/ Turmeric. Add chopped onions and green chilli and roast till they turn golden brown. Add the Masala coated eggs and roast well for 8 mins. Add the remaining masala and keep it on low flame for 5 mins or until the masala is well cooked. Switch off the flame once done. Garnish with fresh coriander and serve with Steaming hot rice.