Tuesday 27 August 2013

Corn Fritters

I always keep frozen veggies in my freezer. And corn is a must. I love making these fritters not just because they are so simple to make but are light and serve as a perfect last minute supper.

Serves : 1-2 people


100 gm self raising flour (if using plain flour, add 1/2 tsp baking powder to it)
225 gm corn kernels
1/4 cup grated cheddar cheese
1 egg beaten
50 ml milk
1 tbsp melted butter
1/4 tsp chilli flakes ( or as per taste)
Pinch of Salt and Pepper
1/4 cup chopped basil or parsley (optional)

If using fresh corn, peel the husks, cut the kernels and cook in boiling water for 4-5 minutes.

In case of frozen corn, follow instructions on the packet to defrost (a couple of minutes in the microwave should be enough to defrost)

In a bowl, sift in the self raising flour (add baking powder if using plain flour). Add the beaten egg, milk and melted butter to the flour. If the mixture is too thick add a little amount of milk to make it smooth. Fold in the corn, chilli flakes, salt, pepper, cheese and basil.

On a non stick griddle or skillet, pour 2 tbsp of the mixture and flatten slightly. Cook on medium heat for 3-4 minutes on each side till they are slightly golden brown.

These taste good on their own but try them with some mint chutney. :)

Mexican breakfast

I love love love this Mexican breakfast wrap. It's filling, simple to make and healthy!! The photo just doesn't do justice to it.

Serves 1-2


2 multigrain tortillas
2 eggs
1/8 cup grated mozarella cheese
Oil for cooking

For the Salsa

1 large onion finely chopped
2 medium tomatoes finely chopped
2 cloves of garlic minced
2 tsp red chilli flakes ( or as per taste)
1 tsp dried oregano
1 tsp dried basil 
( I used fresh herbs but dried herbs are fine too)
1/4 tsp salt or as per taste
1/4 cup water
Oil for cooking


In a sauce pan, add 2 tbsp of oil and fry the onions till translucent. Add the garlic and fry for a minute. Add in the tomatoes and chilli flakes and cover and cook for 2 minutes on a medium flame. Add the herbs, salt and water ( add water if the mixture is too dry.). Cover and cook for 5-8 minutes.

Heat the tortilla on a skillet for a minute on both sides or in the microwave for 30 seconds.

Prepare the egg - Scrambled, fried, half fried or poached - as you prefer your eggs.

Spoon half the cooked salsa mixture on the tortilla. Place the cooked egg on top of the salsa. Add half the cheese (skip the cheese if you want to make it healthier). The cheese will melt from the heat of the hot sauce and eggs.

Make it into a wrap and enjoy. It does get really messy while eating but that just makes it more satisfying ;)

Sunday 9 June 2013


I love love love mangoes. They bring back such fond memories....takes me back to my hometown – Mumbai (Bombay), India. The supply there is in plenty, all shapes, sizes and different types. Yes I have a favourite type too – the Alphanso (Haapus) mango. It is sweet and full of flavour. Unfortunately this type is seasonal and that too just for 2 months (around April and May) or beginning of the monsoon season.

I associate this fruit with my summer holidays – vacations, spending time with friends, having get- together with cousins and of course eating lots and lots of mangoes. I remember having mangoes almost every night after dinner. My sister and I would leave them in the refrigerator for some time and eat it cold. Mom would make milkshakes, chutneys, pickles, mango lassi (smoothie), Aam ras (mango pulp) and desserts – just all sorts of things.

I am so thankful to the importers and exporters that these are so easily available here in the UK!

Here's to the mango for its awesomeness (so rightfully the national fruit of India!)


Tuesday 4 June 2013

Plum crumble

I always end up buying fruits and almost forgetting about them till they are ripe and need urgent attention. I was wondering what to do with so many ripe plums that were in the fruit bowl and thought of a plum crumble.
I had all the ingredients anyway and the preparation requires hardly any time! :)

Serves 4 (or 2 very greedy people)


400 gm ripe plums halved and stoned

20 gm demerara sugar
1 &1/2 tsp grated ginger
1/2 tsp ground cinnamon
1/2 tsp plain flour
20 gm ground almonds

For the Crumble

120g plain flour
40g castor sugar
40g demerara sugar
50g butter
1 tsp demerara ( to sprinkle on top)


Preheat the oven to 200C/180C fan oven.

Place the halved plums in a shallow baking dish.

Mix together the ingredients (not the crumble ingredients) - flour, ground almonds, cinnamon, ginger and demerara sugar together and sprinkle on top of the plums.

Mix in the crumble ingredients together gently using the tips of your fingers or put them in a food processor. Make sure not to over process. The mixture should retain a crumbly texture.

Scatter on top of the plums to cover all the plums.
Sprinkle some demerara sugar on top of the crumble mixture.

Bake in the oven for 25-30 minutes. Leave to cool slightly ( 10 minutes). Serve with cream.


Sunday 2 June 2013

Simple mushroom and garlic pasta

This is a super simple recipe. I used whatever I could find in my store cupboard and voila!

Serves 1-2


200 gm tagliatelle or spaghetti
200 gm mushroom
6 cloves of garlic - chopped finely.
1 tbsp olive oil
2 tsp butter
1 chicken stock cube (optional or you could use veg stock cube)
1/2 cup water
1 tsp cornflour
1/2 tsp chilli flakes
salt and pepper to taste


Bring a large pan of water, with some salt to a boil. Add the pasta and cook as per the instructions on the packet.

Keep around 1/4 cup of the pasta water aside and drain the pasta. Toss the drained pasta with some olive oil.

In 1/2 cup of water, dissolve the stock cube. Add the cornflour and mix well.

Meanwhile in another frying pan, add oil and butter. When the butter melts add in the garlic and cook for a minute. Toss in the mushrooms and cook for around 5 mins.

Add the water with cornflour and stock cube as well as the pasta water (as required. Add all of it if you want some sauce). Add in the drained pasta and toss gently.

Add the chilli flakes, season with salt and pepper and garnish with some chopped parsley or coriander.

Saturday 11 May 2013

Bagels anyone?

Well I didn't make the bagels from scratch...too lazy to do that on a Saturday morning. You could make them yourself but I just bought them.

So here is what you need to make a cream cheese and salmon bagel.


Bagels (you can buy them individually or in packs of 4-5)
Cream cheese (I am using garlic and herb flavoured)
Smoked salmon (good quality)


Cut the bagel into half.Toast the two halves in a toaster or on the griddle. Apply cream cheese liberally on both sides.
Place a layer of the smoked salmon on one of the sides.
Sprinkle salt and pepper (optional)


Friday 10 May 2013

Gambas pil pil

Gambas pil pil is a tapas dish of prawns cooked in garlic, chilli and olive oil. I absolutely love making gambas because it is so simple to make and tastes absolutely amazing.


180 gm raw, peeled and cleaned prawns
3 tbsp olive oil
1 tsp crushed red chilli / chilli flakes
4-5 cloves of garlic finely chopped (about 2 tsp)
1/4 tsp paprika (optional)
1/4 tsp parsley


Add some salt to the prawns and keep aside for 15-20 minutes

In a small pan heat the olive oil on medium heat. Add the garlic and toss. Add the chilli flakes and cook for 1 minute. 
Add in the prawns and cook for for 2 minutes turning after a minute. The prawns will change colour, indicating they are cooked. Turn the heat off.

Add the parsley and paprika.

Serve with crusty bread or pav (white bread roll)

© Mukta's food diaries | All rights reserved.
Blog Layout Created by pipdig