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- by Aanchal P Achipalya

Suffering from the 'no time to cook' syndrome, bored of normal ways to eat chicken or looking for tricks to utilize the left over chapattis? Here are 2 quick recipes you can try your hands on.

Almond and Cornflake Crusted Chicken.
Munching cereals and fruits as a part of your breakfast everyday can get rather monotonous. Try preparing chicken with cereals and nuts as a meal for a change in flavour. This recipe is a complete meal as it consists of carbohydrates in the form of cornflakes and provides added Vitamin E from Almonds and protein from chicken.

Serves 4

4 boneless skinless chicken breasts
1 cup crushed almonds
2 cups crushed cornflakes
Ό cup whole wheat flour
½ tsp salt
½ tsp pepper
Ό tsp cayenne pepper
1 egg, beaten
½ cup milk
1 tsp hot sauce

1. Pre-heat oven to 400 degree Celsius.
2. Cover a baking sheet with foil and spray well with zero calorie oil spray.
3. In a large bowl combine crushed almonds, cornflakes, flour, salt, pepper and cayenne and mix well.
4. In a dish large enough to fit a chicken breast, combine the beaten egg, milk and hot sauce and mix well. Rinse the chicken breasts, pat dry and trim fat if there is any.
5. Dredge each chicken breast in the egg mix, then place in the large bowl with corn flake + almond mix and flip around so it gets completely coated in the mixture and place on the prepared baking sheet.
6. Bake for 17-20 minutes per side until chicken is completely cooked through (cut the thickest part of one piece to check for done-ness.)

Baked Vegetable Roll Up

This is a wonderful dish to make from left over chapattis. The corn and mushroom filling adds crunchiness to these rolls. Once you ensure that the chapattis are fat free and replace cheese with low fat spread, you have a 'heart friendly' dish at hand.

To increase the protein content you can also add cottage cheese or tofu for the filling.

Serves 4

4 left over whole wheat chapatis or freshly made, 200mm (8”) in diameter.

For the filling
½ cup corn kernels, boiled
½ cup tomatoes, blanched and chopped
½ cup mushrooms, chopped
½ cup onions, chopped
½ teaspoon garlic, chopped
1 teaspoon dried oregano
1 teaspoon oil
Salt to taste

For the mustard sauce
3 tbsp low fat cheese spread
½ teaspoon mustard paste
Salt to taste

For the filling
1. Heat the oil in a non-stick pan and add the onions, garlic and cook till the onions are translucent.
2. Add the tomatoes and mushrooms and cook for 2 to 3 minutes.
3. Add the corn kernels, oregano and salt and cook till the mixture is completely dry. Cool and keep aside.

For the mustard sauce
Mix all the ingredients together and keep aside.

For the roll up
1. Place one chapati on a dry surface and spread 2 tablespoons of the filling on one side. Roll up the chapati tightly.
2. Repeat to make 3 more roll ups.
3. Place the prepared roll ups on a greased baking dish and spoon the mustard sauce over them.
4. Bake in a pre-heated oven at 220 degree celcius for 10 to 15 minutes.
5. Serve hot.

- by Aanchal P Achipalya

The much awaited summer vacations are finally here and kids of course are having a ball. As they busy themselves with an array of activities like sports, hobby classes, watching TV, playing computer games and so on, they are bound to feel hungry often enough. That long wait for mom to come back home becomes torturous at times so they turn to that easy-to-open packet of chips. But hey! Cooking a wholesome meal really isn't all that difficult. Introduce your kids to these easy to make healthy recipes and get them started on the path of independence...

Stuffed French Toast


• 4 slices multigrain bread
• 50 gm cheese spread
• 2 slices plain chicken salami
• 2 eggs
• 2 Tbsp milk
• 2 tsp sugar
• 2 Tbsp maple-flavored or pancake syrup
• Spread cheese on 2 of the bread slices.
• Top with chicken salami; cover with remaining 2 bread slices. Lightly press edges of each sandwich together to seal.
• Break eggs and put them in a bowl. Add sugar and milk to it. Now, beat eggs, milk and sugar with fork until well blended.
• Dip sandwiches in egg mixture, turning over to evenly moisten both sides.
• Place these sandwiches in a sandwich maker and plug it on. Let them remain for 2 minutes or until the sandwich maker's light turns green. Take them out carefully, with the help of tongs and place them in a plate. Serve with syrup.

Serves 2, one sandwich each

• Use a butter knife (blunt edged) to spread cheese.
• While breaking eggs make sure that a bit of the shell does not enter the bowl.
• Do not switch on the sandwich maker with wet hands.
• While taking out the sandwiches, take care that you don't burn your hands.

A Shake with a Twist

• ½ cup milk
• 2 scoops chocolate ice cream
• 3 Tbsp chocolate syrup
• A small drop of peppermint essence

Combine all ingredients in a blender. Mix on high frequency for about 8 seconds or until the ingredients are evenly combined, then pour into a tall glass.

Serves 1

All kids must ensure that their hands are not wet while switching on the blender. Once blended, pour neatly in a tall glass and enjoy!

Don't forget to drum these precautions into your kids. That way, you will be assured that their experiments in the kitchen don't harm them.

• ½ kg cabbage Salt to taste
Ό tsp. Turmeric powder ½ cup gram flour
• White oil for deep frying
• 5-6 green chillies, finely chopped
• a pinch cooking soda
½ bunch coriander, finely chopped
• 1 tsp. ginger-garlic paste

Grate/ chop finely the cabbage. Sprinkle little salt and marinate for ½ hour. Then pass it through a clean muslin cloth and squeeze out the water. In a large mixing bowl mix together all the ingredients except the oil, to form a fairly stiff mixture adding more gram flour, if required. Heat oil in a heavy bottomed deep fry pan and let the oil smoke. Reduce the flame and deep fry small portions of the mixture to crispy golden pakoras, in batches of 10-12.  Serve hot with tomato ketchup, mint chutney, chilli -garlic sauce or any favourite dip of yours. 

You can replace gram flour with freshly ground chana dal, musur dal or urad dal.


Neer dosa is a famous recipe from Mangalore. Neer means water in Mangalore and as the name suggests it is a dosa that is made up mainly of water.

To make this all you need is rice (kaccha rice) and salt.

• Wash 2 cups of rice and soak it in water for around 10 minutes.
• After soaking grind this fine and remove it in a utensil and add salt to taste. Don’t make this into a thick mixture. Make it thin i.e. a little thicker than water.

For The Dosas
• Heat a pan till it is very hot and just starts steaming.
• Put a thin coating of oil.
• Now with the help of a rounded ladle or a small bowl put this mixture onto the pan in such a way that the mixture should fall on the pan with in circular blob. Now press the rounded end of the ladle on the center of the blob and flatten the dosa mix in circular motions on the pan.
• When the dosa gets fried (fry it only from one side with a lid on it for half a minute) remove it by first folding the dosa in half, and then folding it once more so that you get a triangular shape.

Note: 1) The dosa should not come out thick. It should be a very thin dosa.
2) For the application of oil cut an onion into two halves and use one half to rub the oil all over the pan. You can prick a fork into the onion piece so that you can move it easily over the hot pan.
3) The first few dosas might not turn out well as it is not very easy to master the art of dosa-making. A little bit of practice, and you will quickly get the hang of it.
4) You could also put grated coconut when grinding the batter, some like the taste better. You could even add an egg when grinding to make the dosa’s fluffy.

You can have this dosa plain, butter it and have it with tea, or with coconut chutney, or with chicken/prawn curry.


• 250 gms Paneer (crumbled),
4 tsp oil, 1 tsp jeera (cumin seeds),
• 2 chopped onions,
• 1 chopped tomato,
• 2 chopped green chillies,
• ½ tsp red chilli powder,
• ½ tsp. garam masala,
• A pinch of amchur (mango powder)
• A pinch of turmeric,
• 2 tsp chopped coriander,
• Salt to taste.

Heat the oil and add jeera (cumin), let it turn golden.
Add onions and fry it until it turns light brown.
Add garam masala, amchur, turmeric powder, red chilli powder and salt.
Stir for a few seconds, and then add green chillies and tomatoes.
Cook until the tomatoes turn dry and blend well with onions. Add the Paneer and coriander. Mix well and serve hot with paranthas.

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