Pork Friday Pakora

Pork Friday Pakora

 It’s that time of the week that we all love the most. So let’s forget about everything, be a little bit naughty and make some amazing pork pakora’s.

Serve’s 4

Marination time 2-4 hours

Cooking time 40-50 minutes

Ingredients for the pork

2 cup boneless pork diced into cubes

1/2 cup yoghurt

2 teaspoon garlic paste

1 teaspoon ginger powder

1-2 teaspoon salt or as per taste

1 teaspoon chilli powder

1 tablespoon cumin powder

1 tablespoon coriander powder

1 teaspoon lemon juice

Ingredients for the pakora batter

1/2 cup all purpose flour or maida

1/3 cup gram flour or besan

1/2 teaspoon salt or as per taste

1/2 teaspoon black pepper powder

Pinch of baking soda

1/2 cup water

Oil for frying

Pork is not a meat that is easily cooked so for this recipe we will cook the pork separately,coat it with the batter and fry. Mix all the ingredients for the pork and marinate it for at least 2-4 hours. The longer you marinate, the better it will be. Heat a non stick wok with no more than a teaspoon of oil. With a spoon take each pork pieces individually and place them in the wok.


Cook the meat  in medium heat for 5-10 minutes in each side till it gets golden.Now,cover it and cook for at least 30-40 minutes until the meat is fully cooked. Prepare the batter by mixing all the dry ingredients and adding water little by little until you get a not too runny batter.


Coat the pork pieces in the batter and deep fry to get that crispy texture.Enjoy your Friday!!!!





Caffeine Free Mint Tea For Your Soul

There are days when I  completely want to be caffeine free. Do you think it is  possible for a tea lover? Hell yes!!!! Go caffeine free with this unique quick and easy recipe. It relaxes you, freshens you and it goes really easy on your stomach. Do I need to say more?

Serves 2

Preparation time 5-10 minutes


2 1/3 cup water

2 teaspoon sugar or as per taste

1/2 cup chopped fresh mint leaves

Put everything together in a saucepan and boil for approximately 5-10 minutes. Strain the mixture and enjoy the calmness that it brings to your mind,body and soul.







Eggless Chocolate Covered Hearts

Love is in the air. Not only is it valentine’s day soon but today is the marriage anniversary of a very special friend and a top notch food blogger Antara. I dedicate this recipe to Antara and all the love birds. Whatever is the occasion a little bit of love never fails. So put on your baking hat and get started

1 1/3 cup all purpose flour
1/4 cup butter at room temperature
1/4 cup vegetable shortening/dalda
1 teaspoon vanilla essence
1/4 cup milk
1 teaspoon lemon juice
1/2 teaspoon baking soda
1/2 cup fine brown sugar or plain sugar
1 cup chopped chocolates for the chocolate cover on the cookies
  1. Preheat oven at 180 C. Add the milk and the lemon juice and let it sit till the milk separates to form butter milk. In a mixing bowl add all the ingredients except for the chocolate. Slowly knead the cookie dough adding the butter milk. Wrap the dough in a plastic foil and refrigerate it in the fridge for at least 5-10 minutes.
  2.  Flour the surface where you will be rolling the dough.Roll the dough depending on how thick or thin you like your cookies. But do keep in mind that the cookies will rise a little bit when you bake. Cover your baking tray with baking paper.Dip a heart shaped cookie cutter in flour and start cutting the cookies and placing them in the tray. Once you get the maximum number of cookies from the dough, roll the dough again and cut the cookies. Bake the cookies for 10-15 minutes. Once done take them out of the oven and let them cool for at least 15 minutes in a cooling rack before dipping them in chocolate.
  3. Place the chopped chocolate’s into a glass bowl and microwave for less then a minute,approximately 70-80 seconds. Chocolates easily burn so make sure they are not overheated. At this stage, most of the chocolate chunks should melt. Take a spoon and start stirring wild the melted chocolate. This way the rest of the unmelted chunks will dissolve. If it doesn’t then reheat for a couple of seconds to get the perfect melted chocolate sauce.Cover a tray with baking sheet. Submerge the cookie’s in the chocolate sauce one at a time. Use a fork to remove the cookies from the sauce. Tap the cookies to the side of the bowl to remove any excess chocolate and place them in the baking sheet. Repeat the process until all the cookies are covered in the sauce.
  4. Use your imagination to decorate the cookies for e.g.: I dusted mine with some dessicated coconut. Keep them plain if you want to. Refrigerate the cookies in the fridge for approximately 30 minutes and it is ready for munching.

Eggetarian’s Delight

Remember Popeye? As a kid I was a huge fan of Popeye that cartoon character who loved spinach. Well, lets say Popeye tricked me to having spinach almost everyday as kid and I still love it. This snack is a tribute to my all time favourite spinach hero Popeye and is packed with nutrition for your family and for kids.

Serves 4
Preparation time 10-15 minutes
Cooking time 10-15 minutes


  • 5-6 eggs
  • 1/2 cup chopped spinach
  • 1 teaspoon salt or as per taste
  • 1/2 teaspoon ground black pepper
  • 3-4 tablespoon grated cheese
  • 1/2 cup gram flour or besan
  • 1-2 tablespoon whole wheat flour
  • 1 tablespoon oats
  • 1/2 a cup chopped onions

In a mixing bowl beat the eggs until fluffy and then add salt and pepper and the chopped spinach. Now slowly fold in both the flour as well as the oats. Add the rest of the ingredients except for the cheese. Take a pan that can be used both in the gas stove and in the oven. I have used an aluminium pan but without any plastic handle. Heat the pan in the gas with a tablespoon of oil and pour the batter. Add the grated cheese on top and let the it sit in the gas in medium low heat for approximately 5 minutes. In the mean time preheat the oven at 180C. After 5 minutes in the gas, the sides will brown a little bit and the cheese will start to melt. At this point, shift the pan to the oven and bake it for another 10 minutes until cooked. You should now be able to cut the Eggetarian delight into any shape and size of your choice and serve it as a tea time snack or even lunch for children. Serve it with tomato ketchup or with some chaaiwalli chilli and tamarind chutney.

Chilli Hot Chocolate For The Romantics

So, its that time of the year again to celebrate the most overrated and expensive day. Yes, you heard it right. I am not a valentine’s day person. I DO NOT agree to pay double the price to book table’s in restaurants just to sit with a bunch of other strangers and claim to celebrate love.I would rather spend that cash somewhere else and celebrate the day in a much more romantic way. Why not make something for our loved one’s with our own bare hands? That too in 10 mins!!!

Serves 2
Preparation and cooking time 5-10 mins


  • 2-3 teaspoon any malted drink powder
  • 2-3 teaspoon plain chocolate powder
  • 2-3 teaspoon sweetened hot chocolate powder
  • 1/2 cup broken good quality plain chocolate
  • 1 teaspoon vanilla extract
  • 1 1/2 cup full fat milk
  • 1/2 cup cream
  • Pinch of chilli flakes
  • Marshmallow for decoration

In a microwave safe mug place the chocolate pieces, chilli flakes, vanilla extract and cream. Heat in high for no more then 20-30 seconds. Be very careful at this stage, as chocolate burns easily.Make sure you do not put the chocolate in the microwave for too long.The chocolate and cream mixture should have almost melted by now. Stir vigorously with a spoon to mix any remaining chocolate pieces. The heat in the liquid should melt the remaining chocolate pieces. If not, then repeat the process. Add the milk and place in the microwave for 1 minute. Now add the dry ingredients and mix well. Place it in the microwave again for another 1 minute. Make sure that there are no lumps in the mixture. Check the temperature of the hot chocolate. If you want it even more hot then heat it in the microwave for another 1 minute. Pour the hot chocolate into two tall glass mugs and drop some marshmallows on top. Add few chilli flakes on top to add that extra sizzle.

P.S I am sure you love your valentine to bits, so go easy on the chilli flakes!!

Whole Wheat Almond And Cherry Slice With Flaxseed

Are you looking for that perfect tea time partner that is tasty and yet healthy? Well look no further as I present you the perfect guilt free slice. It is made from whole wheat flour and cut into bite sized squares which will help you control your portion.Wait!! it doesn’t just stop here,the goodness continues.These slices have flaxseed which is a good source of fibre and omega 3 and a great antioxidant.All fun and no guilt!!!

Makes 12-14 slices
Preparation time 15 mins
Cooking time 15 mins


  • 1 cup whole wheat flour
  • 2 eggs
  • 1/2 spoon baking powder
  • 1/2 cup wheat germ
  • 1 tablespoon milled flaxseed
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup cherries de seeded and chopped
  • 1/2 cup almond flakes
  • 1 teaspoon vanilla extract
  •  4 tablespoon milk
  • 1 teaspoon lemon juice
Preheat oven to 180 C. Mix the milk and lemon juice and let it sit for at least 5 minutes until the milk separates and you get butter milk. In a bowl beat the eggs and vanilla extract. Add the rest of the wet ingredients including the butter milk. Mix in the dry ingredients except for the almond flakes and start folding until you get a sticky and thick batter. Add the chopped cherries and give it a last mix.Take a medium sized square brownie baking tray which is about 1/1.5 inches thick. Either spray or brush some vegetable oil and pour the batter.Tap the tray in the counter a few time so that the batter is evenly spread out.Evenly sprinkle the almond flakes on the top and bake for approximately 10-15 minutes until a tooth pick inserted comes out clean. Before getting it out of the tray, let it cool down completely. After, it has cooled down cut them into squares and enjoy!!

Tamarind And Chilli Chutney With A Garlicky Kick

Are you tired of those ready made store bought sauce, dips and chutney’s? Look no more and make your own unique finger licking chutney that goes really well with any savoury dish.It has garlic for that extra kick, mustard oil for its unique nutty taste, tamarind to balance out all chillies and coriander to add a fresh taste. I also like adding few drops of sesame oil as the combination of sesame and mustard oil gives a very unique nutty and toasted taste. All in all this is THE chutney that you should absolutely have in your fridge for all occasions.


  • 1 1/2 cup chopped chillies
  • 1 tablespoon very tangy tamarind pulp
  • 1 teaspoon salt or as per taste
  • 1/2 cup chopped coriander leaves
  • 2 tablespoon mustard oil
  • 1 teaspoon sesame oil
  • 8-9 garlic cloves
  • 1 teaspoon sugar

In a grinder grind together the chillies, garlic and tamarind sauce.Take out the chutney in a bowl and mix the rest of the ingredients. You can store this recipe in the fridge in a glass bottle and enjoy it for weeks.

Almond Toasted Butter Cookies

 Looking for something that just pleases your taste buds and would force you to have one of those yummmm moments? Well here you go, a classic butter cookie recipe but with a perfect almondy twist.

Preparation time 15 minutes

Cooking time 15 minutes


  • 2 2/3 cup flour
  • 1/2 cup unsalted butter kept in room temperature 
  • 1/2 cup vegetable shortening
  • 1 egg
  • 1 cup fine brown sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon salt 
  • Finely cut almond flakes

Preheat the oven at 180 C and line a baking tray with baking sheet.Cream together the butter, vegetable shortening, sugar and egg until light and fluffy. Add the vanilla essence and the flour and make a dough. Form equal balls and press it in between your palms to give that disc shape. Place the almond flakes on top of each cookie and press it a bit so that it sticks to the cookie. Bake them for 10-15 minutes, until the sides of the cookies go a very light golden. Cool them in a cooling rack for at least 30-40 minutes before serving them with a nice cup of tea. Enjoy!!

Vietnamese Coffee

Growing up in Assam means being surrounded by tea lovers literally everywhere. As I have mentioned, we are very serious about our cup of tea, this also means that we identify ourselves with it and solemnly swear by it everyday.Coffee is just a wrong word in an Assamese household. It’s the hush word!!! Hence, I never had a fancy opinion on coffee in the fear of being considered as danger to the state.

My first taste of Vietnamese coffee was in a tiny Vietnamese coffee shop in London. Almost instantly, I fell in love with it. It was the best coffee that I have ever had, very rich with a very subtle chocolatey taste.I was also taken back by the unique way the Vietnamese enjoy their coffee. In order to get the best taste of the dark roasted coffee they have it with sweetened condensed milk.It is creamy,yet it gives you that strong punch that you expect from a cup of coffee.That coffee shop in London got closed and my search for that perfect cup of Vietnamese coffee continued, until last Christmas when I received a parcel from a very dear Vietnamese friend of mine. It was the best Christmas gift that I have ever received. Here’s the list of ingredients for the coffee

Preparation time 5-10 mins
Serves 2


  • 2-3 teaspoon Vietnamese ground coffee
  • 2-3 teaspoon sweetened condensed milk
  • 2 cups boiling water

In order to filter the coffee you will need a Vietnamese phin or any other normal coffee plunger. Place the coffee into the coffee plunger pour the hot water.Cover and  let it brew for couple of minutes. Take two cups and spoon in the condensed milk.You can add more or less condensed milk as per the sweetness required. Pour the brewed coffee, stir and enjoy the most amazing coffee.

Fibre And Vitamins Infused Vegetarian Fritters

People say healthy eating is not tasty eating. Well I am determined to prove them wrong today. This recipe has the goodness of vitamins particularly Vitamin C from green mung beans aka green gram sprouts and fibre from oats.It will be really good with a good cup of coffee/tea and some gossips with your friends.Check out the ingredients below

Serves 3-4 people
Preparation time 15 mins
Cooking time 15-20 minutes

  • 3/4 cup green gram or mung beans soaked in warm water for at least 4 hours or overnight
  • 3/4 cup whole wheat flour  or plain flour
  • 4 tablespoon oats
  • 1/2 cup water
  • 1 teaspoon chilli powder
  • 1 teaspoon salt or as per taste
  • 1/2 a onion  finely chopped
  • 1 small capsicum/bell pepper finely chopped
  • 2-3 pieces of cheese triangles broken into rough cubes
  • 1-2 tablespoon oil for frying

Your green grams must have softened after being soaked in warm water. Put them in a sieve and rinse them well. In a microwave safe bowl put some water and the green grams together to boil approximately for 10 mins in high in order to achieve a consistency whereby it can be mashed with the back of a spoon.Mix together the oats and mash it well, it should reach the consistency of a very thick batter or a sticky dough.

In a separate bowl mix together the flour, chilli powder and salt with 1/2 cup of water. Pour the water little by little so that there are no lumps and it forms a thick batter. Add the beans and oats mixture and mix it very well. Now, add the rest of the ingredients and it is ready to fry.

Heat a non stick pan with 1-2 tablespoon oil. Use a tablespoon to drop 6-7 individual spoons of the batter into the pan. Bring the gas flame to low and fry in each side for at least 6-7 minutes. This is the most important step, dry fry them in both sides in slow flame to achieve that crisp golden brown texture and also to get the inside cooked.
Enjoy them with your spicy dose of afternoon gossip!!!