Zingy Turkish Poached Eggs with Total Greek Yogurt

I am a fan of eggs in any form and when I chanced upon this delightful Turkish recipe for combining eggs with thick and fulfilling greek yogurt I just had to go ahead and experiment! Total Greek Yogurt 0% is fat free, gluten free and suitable for vegetarians and pregnant women – all good , no nasties! Besides these virtues its consistency is great and I have in the past few days consumed one of the smaller pots per day part in smoothies and just a dollop with my rice and curry dinner. There are so many versatile combinations that are possible with this yogurt. From smoothies and shakes to use in cooking as a marinade or cooling dip with chopped goodies like fresh chives,garlic,chilli flakes etc.The thick and creamy consistency is a bonus if you’re trying to watch your weight too !

I made these poached eggs for brunch and served them with wholemeal pitta toasted in the same pan where I made my chilli butter – fabulous!

Traditionally this dish is called Çılbır (pronounced as chillburrr, roll the r’s!) is a Turkish dish of poached eggs with yogurt (often with garlic mixed in).There are records of çılbır being eaten by Ottoman sultans as far back as the 15th century. It is now common to serve the dish topped with melted butter infused with Aleppo pepper, for which paprika can be substituted. (Source:Wiki)


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Serves :2


  • 4 large eggs – 2 per person
  • a handful of fresh mint roughly chopped
  • 5-6 cloves of garlic peeled and chopped fine
  • 500gm Total Greek Yogurt 0%
  • Butter 50gm
  • 1/2 tsp smoked paprika
  • Plenty of freshly cracked black pepper
  • Sea Salt as per taste
  • a pinch of chilli powder – as per your tolerance levels


  • Boil water in a large sauce pan(my time saving trick -boil water in the kettle and add to saucepan), then cover with lid and boil on medium flame for some more time.
  • When water is absolutely boiling remove the lid and reduce the flame to a very low simmer and carefully crack the eggs into the water one by one. They sort of seems to freeze frame inside the boiling water. Give them about 30 seconds and when it seems like they have been poached carefully remove them one by one using a slotted spoon. If you suspect that the yolk will just burst open it means it needs some more time inside. Don’t worry if this process isn’t perfect the first time around , its a learning curve and you will get it right in a few tries – in case of disaster scoop out as much of the egg as you can and after you are done with all the eggs use a sieve to save the remaining egg:)
  • In2  bowls or plates scoop out the yogurt and divide equally – season with sea salt and a generous sprinkling of cracked black pepper and a pinch of chilli powder.
  • Create a bit of shallow space in the middle of the yogurt mix and place the poached eggs on top.
  • On a non stick pan melt some butter and before it starts to brown add the finely chopped garlic and  smoked paprika.
  • Then add some sea salt .
  • Quickly pour this delicious golden spiced goodness the butter has become over the eggs and yogurt.
  • Sprinkle some freshly mint leaves roughly chopped over this.
  • Toast the mini wholemeal pitta breads in the same pan that was used to melt and spice the butter and it will give your pitta a kick of flavour!
  • Scoop the flavoured poached egg and the cooling yogurt with the pitta bread. It’s a beautiful sensation as the cold yogurt and smoked paprika work their magic on your taste buds.

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Disclaimer: With many thanks to Total Uk  for the generous amount of samples ,goody box and vouchers sent  to me to test and review.I was not required to write a positive review and was not compensated monetarily for this post.Like all my previous posts about events and reviews, ALL opinions expressed here are entirely my own.

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Pasta Please Challenge – April 2014

Spring is here and so is April, Easter breaks around the corner. With kids being at home its a great time to cook up some delicious , healthy and quick pasta recipes for the whole family. I love cooking pasta because it is a great way to bring smile around on full tummies and its a great way to combine lots of greens with meat or leave out the meat totally and get a very healthy meal on the table.Its also a thrifty meal idea to use up things from your larder and fridge that would otherwise face sure death.Pasta comes to the rescue always!

This is the first ever food challenge and linky that I shall be hosting so am nervous and hopeful that everyone participates with great enthusiasm :)  Thanks to Jacqueline who blogs at Tinned Tomatoes for letting me host this lovely food challenge for April’14.

The theme for this months entry is – OLIVE OIL . I have just infused a bottle of olive oil with crushed garlic ,chilli flakes and fresh italian herbs! Am very  excited to create something tasty with this oil and use some of  large packet of Pappardelle Pasta I purchased yesterday!

Sounds exciting? Ready to join in the challenge?

The rules ARE:

PASTA PLEASE – Food Blog Challenge – April 2014

To join in, simply post a pasta dish on your blog by the 28th of April 2014 and:
  • Link to Sliceoffme and Tinned Tomatoes.
  • Use the Pasta Please logo in your post.
  • If you use twitter, tweet your post with @tinnedtoms and @manjirichitnis using the hashtag #PastaPlease and we will re-tweet it to our followers.
  • Current theme is Olive Oil.
  • Vegetarian dishes and  with any dishes using  meat,sea food,pork,beef,chicken,dry fish are  allowed (any non-vegetarian
  • One entry per entrant.
  • Recipes must be added to the linky by 28 April 2014.

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pasta please



Entries So far :

  1. Tagliatelle with Chorizo,Garlic and Sundried Tomatoes by Corina of searchingforspice blog.
  2. Veggie Packed Tomato and Mascarpone Pasta by KneadWhine blog.
  3. Armoniche Mushrooms by Spicy Quiry Serendipitous Blog.
  4. Fusilli with Baked Eggplant and Marinara Sauce by Ridhi of Drizzling Delicious Blog.
  5.  Easy Entertaining :Stuffed Pasta Shells by Katie of Feeding Boys Blog.
  6. Chicken Riggies: A Utica,New York Pasta Speciality by Rachel at The Crispy Cook Blog.
  7. Lemony Pasta with Broccoli and Chickpeas by Lisa of Lisa’s Kitchen – Food and Spice Blog.
  8. Red Peppers in Pasta Bake, Stuffed and in Soup by Johanna of Green Gourmet Giraffe Blog.
  9. Penne Pasta with Tomato and Basil Sauce by Tina of  The Spicy Pear blog.
  10. Extremely Delicious Vegetable Lasagne by Chris of Cooking around the world blog.


Banana Loaf – Mary Berry’s recipe

Ever since I had my Carpal Tunnel Decompression operation on my left hand I have been trying to test how soon my wrist can take what kind of strain and one of the things I sorely missed was cooking what I wanted when I wanted and of course blogging too.

This week I finally managed to get back to cooking though I must admit that my wrist is still wobbly. So for such a wobbly wrist but determined to bake me ,Mary Berry’s easy recipe from her book Mary Berry’s Baking Bible, is a blessing. It’s a dead simple but fabulous recipe and even though I added a few tweaks it turned out so very perfect. My friend popped over tea and was so happy to see it baking in the oven, all her praise did good things to my ego as well no doubt there ;)

So the thing is I have stopped buying regular butter and am big on low-fat options right now , trying hard to reduce the calorie count in my cooking while still getting the taste just right.

I am also pretty crazy on kitchen cleanliness and need to organise my thoughts before I press the start button in my head so I neatly gather all the ingredients and the vessels required for baking and my food photograph – which again is just about ok thanks to very ,very shaky hands! God , I need to use a tripod and how!

I do hope that all my friends who have been asking for the recipe ever since I posted the picture on FB will get baking and tell me how it turns out :)

As you are aware you need very,very ripe soft bananas for this , perfect for a lazy bum like me who can totally forget that there are already bananas at home and go get some more . So this is a thrifty recipe too with a proper feel good factor post baking, even for first time bakers – just 7 ingredients and 2 minutes of whizzing with your whisk – so therapeutic I tell you!


  1. 2 ripe bananas
  2. 2 large eggs or 3 small will do – I used 3 small-sized ones
  3. 100 gm unsalted ,softened butter – I used a salted olive spread – still superb results!
  4. 225 gm self-raising flour
  5. 175 gm golden castor sugar
  6. 1 tsp baking powder
  7. 2 tbsp milk – I use skimmed milk


  • In a large mixing bowl sift the flour through a sieve, I always do but if you don’t have a sieve handy just skip this doesn’t matter in this recipe at least.
  • Peel and break off pieces of the banana and drop them into the dough, add the sugar,crack the eggs into this and add the remaining ingredients.
  • Stir properly folding in the dry ingredients with the wet to get a squidy mixture. I like to do this before using my hand-held blender – prevents the flour from flying all over the place .
  • Meanwhile , preheat the oven to 180 °C / Fan 160 °C / Gas 4 and grease a 2 lb/900 gm loaf tin with the soft butter. I did not line the tin with a baking parchment but the loaf after it has cooled down totally came off so easy no mess whatsoever!
  • Blend the mixture for 2 minutes (I counted it in my head while I used the hand blender , primarily because it was quite an agony to do this with my poor sore wrist)
  • Spoon the mixture in the loaf tin and use a flat spatula to scrape off all the remaining mixture from the bowl into the tin – again a rather satisfying thing to do :)
  • Level the surface of the mixture in the tin.

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  • Bake for one hour until it has risen and is a beautiful brown colour.
  • A few tips for fan oven users , I kept the tray on the level just off the base of the oven and kept a wire rack 2 slots above it before preheating and throughout the baking process. I just feel that somehow the wire rack placement above the tin distributes the heat more evenly if you please? Humm, just a mad theory but works for me.  Another thing in the oven setting use the heat from top and bottom even heat setting if that makes sense.
  • After one hour turn off the heat in the oven and wait for 5-10 minutes before opening the door as a huge blast of heat will slap you in the face. If you want to sure that it has baked through insert a fine skewer or a fine knife , if it comes off clean you are there !
  • Remove the loaf tin onto a wire rack and allow to cool completely before  you cut off a piece . My friend and me had to literally stop ourselves from grabbing huge chunks from the hot bake , it looked so good ummmmm!

One beautiful thing about baking is that it’s an exact measurement game and if you get the measurements bang on the result is always really good.So invest in a decent weighing scale!

Starting to bake with easier simple recipes like the  Baking a Banana Loaf  is a great way to boost your confidence until you graduate to the more complex bakes.

Bon Appe’tit folks :)

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Wordless Wednesday – a new beginning.

Have been meaning to start off a Wordless Wednesday series with a linky and blog hog for ages now – for this week though will share these 3 images and by next week will set up the linky and/or  blog hop.Would love to have all you wonderful bloggers, photographers, readers out there linking up from next week :)

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Both the images above have been sent by the lovely Bintu who blogs at Recipes from a Pantry.

The photograph below was taken by me ages ago when I didn’t have an DSLR am , it was a clear day almost 3 years back and I was chopping these brilliantly coloured peppers to make Pav-Bhaji :)

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Have a wonderful Wednesday Folks !:)

P.S: Leave any queries you have as comments on this post and if you would rather email me ,my id is fruitsnveg@yahoo.com – I try and reply to all my emails asap !


French Glace Cherries – Baking Masterclass

When someone says cherries all I can think of is one tempting cherry sitting majestically atop a very fancy portion of Black Forest gâteau for  dessert and its only the dexterity of your hands that will guarantee you get to pop the tasty little treat , of course cherries have very many applications in baking as I was to find out at the baking day for bloggers organised by  French Glacé Cherries(FGC).

We baked delicious Valentine’s treats developed and demonstrated by French baker and blogger Cindy Robert from Petit Gâteau and Food for thoughts.

To get us settled in we had some rather innovative sweet and savoury nibbles - FGC chutney with blue cheese, FGC oatcakes,  FGC & chocolate brownies, mini smoothies, mini cheesecakes and my new favorite party nibble idea – crispy bacon rolled around a cherry – it’s so so good!




Images above Courtesy French Glace Cherries

A few interesting facts about French Glacé cherries They retain their flavour, shape and texture throughout the baking process. As such, they offer unbeatable quality, and reliable results every time. Good To know that they are not just apt  in a traditional fruit cake, but equally at home in savoury recipes.

A ”sliceoffhistory” -

The love affair between French confectioners and the UK goes back as far as 1868.It was then that business man Mathieu Wood, who was travelling in Provence at the time, discovered candied fruits from the Apt region and decided to import and sell them in his shops. It didn’t take long for the quality reputation of Provence glacé fruits to spread to the UK and beyond.


Images Courtesy French Glace Cherries

Around the same time, the British love of the outdoors and the development of the picnic and camping trends encouraged a preference for food that was easy to carry around. The fruit cake became very popular as it was easier to carry than the traditional pudding and offered something a bit more original. Candied fruits and French glacé cherries in particular are fun, novel and allow for a great amount of creativity in recipes. No surprise they quickly became a perfect addition to the fruit cake, and thus an integral part of British baking culture.

We were to bake along with Cindy, who had created two exclusive treats: French Glacé Cherry (FGC) Jelly cakes  (a cherry twist on the traditional Jaffa cake) and FGC and Pistachios financiers (also known over here as friands).

I must say baking in a group is really fun vis-a vis’ my usual solitary experiments and  that too at the venue which was  Central Street Cookery School, at St Luke’s Community Centre was an utterly enjoyable experience.The cookery school is exceptionally well equipped and is a perfect place for all sorts of lovely kitchen experiments ! That is a very happy me melting some chocolate chips -ummm

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An attentive audience we were …

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My French Glacé Cherry (FGC) Jelly cakes progressed quite well and we got to carry back our bakes home, such fun I say , I had a lovely tea session with my neighbour H and  her 5 year old daughter she thoroughly enjoyed the taste of these Jaffa cakes !

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But my heart was in the FGC and Pistachios financiers, their eggy aroma and perfect for valentines day shape ummm ,lucky us we got the cute moulds to take home in our rather generously stuffed goody bags with the most cheerful apron I’ve got so far in  bright cherry red :)

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1-French Glace Cherries Goody Bag Deconstructed on 8th Feb'14

Did you know that it takes about 10 days for a tray of fresh cherries to become glacé cherries


Image Credit: French Glace Cherries

Disclaimer: I was invited by French Glace Cherries to attend the event and bake with Cindy using recipes developed by her.I was not required to write a positive review and was not compensated monetarily for this post.Like all my previous posts about events and reviews, ALL opinions expressed here are entirely my own.


Hot,Pink and Fresh Off the Grill !

Hot Off the Grill ! - Hot Pink Healthy Grill ,Wimbledon – review – New kid on the Block

Whoa! Did I just read the words Healthy and Grill together ? Or was it just my rumbling tummy playing tricks on my mind ?

It was out of sheer curiosity to find out what this new place on the Wimbledon High street was that we dared step in, Back in September last year the place had hardly opened about a week ago and my ma in law was visiting. She was most thrilled to know that there was even a healthy eating out option available after the onslaught of pub food, italian dinners and a host of other places I have dragged her to :)


The interiors are very welcoming with the huge armchairs that you can sink into but they were taken – obvious as they are next to a miniature book shelf – ideal seating I’ d say!



Image Credit : Hot Pink

And the many odd and ends as artifacts scattered around seem to add to the character of the place apart from the POP pink colour which is their general colours scheme.

The menu is quite neat too, the concept is pick a main, choose one of the sides and a sauce served on the side and to tempt you further with the promise of only 150 calories there is a skinny custard too! Perfect if you are watching your weight , looking at a healthy eating out option 0r simply being good and not negating all those hours in the gym or worse still spent running out in this fabulous weather aye?!

I was quite pleased to see a side of sweet potato wedges as well – just what the world has been waiting for I say! And if your guilt conscience is on a perpetual vacation like mine is then their award-winning chocolate brownie is what you should be ordering – pronto!

We shared some grilled chicken wings with a Hot Pink Sauce ,quite scrummy and juicy.

So ma was really good  and ordered a Grilled Salmon and Caesar salad (not the very best I’ve had I must admit ….) while the hubster went for chicken skewers and a side of roasted veg and I got myself a Cumberland sausage with the sweet potato wedges.


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I made the mistake of ordering some Hot Pink Cola which is pretty weird to taste,maybe next time I will try one of their skinny slushes or the Hot Pink Lager made using just barley,hops and water humm.

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So lets see on a really hungry evening  you could spend anywhere between £16 to £20 ( a whole sea bass in garlic and herb sauce with brown rice and lentils side for £13 with a  brownie for dessert  £5 and a fizzy £2.5) per head for a healthier than usual 3 course meal and a drink,not bad eh?

Need more reasons – umm lemme see – Breakfast can look like that :


Image Credit : Hot Pink

Takeaways available,Lunch deals at £6 ,a  loyalty programme and cheesecake on the menu ;)


Ponti’s Italian Kitchen,Oxford Street- review

This was my favourite haunt for an after work gossip session with my best buddy from work about 2 years ago. Even if we were dog tired we managed to cheer up as soon we stepped in. In winter months especially it was brilliant to watch the flames in the huge oven licking the base of the pizza pans.

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Recently a close pal of mine was in London for 2 days for a business trip, thankfully he was a short distance away from Oxford Street  so I treated him to brunch at Pontis. I am so glad that they didn’t fail to impress.

He had Smoked salmon with Eggs scrambled and I have Eggs Florentine with freshly squeezed orange juice.

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In the past I had a really memorable meal on my buddys birthday here are some photos from back in 2012!

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They have lots of seating available and there are also tables outside – prefect during the summers, the place is ALWAYS full during peak tourist season so thats when I tend to avoid going there.

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They have a wide variety of biscuits and cookies for sale  and an ok wine selection as well. Its a family managed unit so the service is very good and friendly.

My first ever visit to Pontis though was at their branch at Wimbledon in the Food Court. They made my friend and  me the fluffiest omelettes ever!

For an authentic taste of Italy in the heart of the West End , this is a brilliant option.Being family managed it is more of tradition I think to serve good honest food and over the past 2 years have since the menu change too ,so am sure there is a constant thought process behind the whole thing.Comforting to know isn’t it?


Tomato and Lentil Soupy Broth

Sometimes the guilt of eating too many wrong things just gets to me and I need to balance the scales internally. This calls for a comforting and filling soupy treat with a pinch of something yum thrown in. Also all those gorgeous cherry tomatoes and vine tomatoes sitting in my fridge were begging to used -asap or risk being dumped into my green food recycle bag. Thrifty that I am ,I will not allow that to happen in my kitchen!And I always turn to my stored lentils for something comforting and homely.

This recipe is perfect for making ahead in a larger batch and freeze some for later.

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Preparation Time:15 minutes

Cooking Time:40 minutes

Serves: 2 (2 generous portions each)


  • 3/4th cup Red Lentils/Masoor split and without skin
  • 1/4th cup Yellow Lentil/Moong – split and without skin
  • A pinch of asafoetida
  • 2 red onions
  • 5-6 garlic cloves
  • 2 tsp Coriander Powder
  • 2 tsp Cumin Powder
  • Knob of ginger -about as tall as half your thumb
  • 2-3 Cloves
  • 1 tsp pepper powder
  • Red chilli flakes -optional
  • 4-5 juicy medium sized tomatoes – actually use up any type of tomatoes lying around like I did!
  • 3 large tbsp Oil for frying
  • 1 tbsp oil for the tadka
  • Salt to taste

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  • Wash the lentil through a sieve and pressure cook – 3 whistles, lets the steam escape and loosen cooker lid, remove  allow to cool completely. If you are not a pressure cooker lover then cook the lentils in a big saucepan with exactly two times the water than the quantity of the lentils.
  • In a kadhai or wok heat the 3 tbsp oil and deep fry the garlic chopped into fine strips and red onions finely chopped lengthwise till they are absolutely crisp and smell delicious.
  • Spritz the washed tomatoes with the deep fried red onion and garlic (leave some for garnishing) in the food processor after chopping them in half.
  • Use a potato masher and roughly squash the cooked and cooled lentils and mix them with the tomatoes and red onions and garlic which have been spritzed.
  • In another saucepan heat about 1 to 1.5 tsp oil , add the asafoetida,a pinch of cumin, coriander powder, cumin powder,red chilli powder,cloves, slightly fry all these the spices in the oil and now add the cooked lentils and tomato puree.
  • Add water if the mixture is too thick, cook with lid on a low flame for 5 -8 minutes.When almost ready add salt to taste.
  • Serve hot garnished with the fried onion and garlic bits,pepper powder.
  • A hot buttered toast of wholemeal bread, a crusty baguette or a soft cheesy loaf – all marry excellently with this soupy morish broth ummm

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I was looking for a different take on all the cute free images for International Womens Day and then I stumbled on this beauty below. It is 2 years old but it is such a powerful image and I really identify with it as Goddess Kali is a Hindu Goddess and symbol of empowerment and strength.She is the fierce aspect of the goddess Durga (Parvati). I love how Wiki has a beautiful explanation about the symbolism of the Goddess Kali.

Seeking Kali Womens Day poster 8th marcg 2014

Found this brilliant, colourful and powerful poster as a free download on the Seeking Kali Blog, I love it!

Incidentally the theme for the event ‘‘In my Veg Box” event hosted by Nayna for March’14 is Tomatoes :) so linking up for her event and the following – ”No Croutons Required” hosted this month by Lisas Kitchen on her blog Food and Spice .Jac from Tinned Tomatoes and Lisa  have been hosting this challenge together for a long time.

Also as ginger and lentil go really well together and ”Cooking with Ginger” is the theme of the month for Vanesther’s event called ‘‘The Spice Trail” ,she blogs at Bangers and Mash and there is a very pretty gift for the this month’s winner inspired by the Dotcomgiftshop too – whoopie and fingers crossed only on my right hand for now, left hand is still healing from the surgery boooo.

As usual I have been thrifty and saved those gorgeous tomatoes from the food waste bin so this post definitely qualifies for the No Food Waste Challenge hosted for this month by Chris from Cooking around the world and started by Elizabeth’s Kitchen Diary and last but certainly not the least to the ”Vegetarian Recipe Challenge” a monthly challenge hosted by The Bouncing Tigger blog where a feminine theme is required – what could be more apt than the symbol of empowerment – Goddess Kali and a post written on International Womens Day!

PicMonkey Collage for Tomato & Lentil Broth

Masemari – The Fishing – Seafood heaven in Pune City

Masemari is owned by Lalan Sarang , a well know Maharashtrian Big Screen and Theatre actress and is situated in the heart of Pune city and is fine example of Malvani,Konkani and Goan cuisine with a comprehensive menu. An ode to the finest that coastal cuisine from Konkan and Goa has to offer!

Western Indian Coastal cuisine and the way our family cooks  sea food, involves the use of freshly grated coconut in abundance.We also don’t shy from using chillies lots of them red and green and freshly ground coriander chilli,ginger and garlic are used as a marinade for fish before frying. So if discerning  foodies like us who know our coastal cuisine go out to eat similar food, the place better know what they are serving us!Especially if it involves travelling from one end of the city on a crisp winter morning and when we could easily have waltzed into Nisarg our all time sea food speciality fav restaurant.

So are you ready to go on a visually stimulating coastal adventures on the tall swaying coconut tree lined coast of India , into the beautiful waters of Konkan and treat your senses to a tantalising deluge of spices …well then Strap on that seat belt for a ride on this fishing powerboat …no no … what the heck…just Dive right in ;)

We start the meal with Sol Kadhi (pronounced Soul Kadhee) made from freshly squeezed coconut milk and kokum (Mangosteen) , said to have digestive properties and consumed as palate cleanser between courses.

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A prawn platter which is a mix of Rawa ,Tawa,Koliwada and crispy prawns.(rawa = semolina ,Tawa =pan,Koli = fisherman, Wada= literally meaning a huge old style indian house like a bungalow, but Koliwada refers to a colony of Kolis or fishermen folk  in India)

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Bangda (Mackerel) Fry…I love anything served anything on a keli-paan (kela = banana ,paan = leaf)

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Fish Pickle as a side

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For mains we ordered Tandool Bhakari or Indian bread made with rice flour (the white roti in the picture) , Wade – made from a mixture of 3-4 different flours and deep fried (the brown puffy puri),Pompfret curry.

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I loved the clean fresh white washed walls and huge artefacts that scream fish,fishing and fishing boats. The service is polite , quick and the fish is as fresh as the catch of the day, we went in hope of getting crabs – lots of them , alas …. I live in the hope of a ”next time”

After this fine meal I still dared to consume a gulab jamun and some more sol kadhi! I literally crawled to where Baba had parked the car and that afternoon oh boy ! Did I have a fab nap or what :)

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1-3rd Nov'12 Saturday Masemari Pune with aai baba

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Chapali Kebab Recipe

Succulent, melt in your mouth meat that is a rich mix of flavours and a popular starter – Kebabs – I love sheekh kebabs the most and close on their heels are Chapali Kebabs. I decided to do a taste experiment and used 500gm of lamb mince or kheema to make Chapali Kebabs using a packet shop bought ready to cook masala mixture and used the remaining 500gm of lamb mince to make the very same kebabs using a mixture of my own spices and homemade garam masala – oh yes I finally got around to making my own Garam Masala (recipe coming up this week with a huge surprise!)

But before I let you in on my easy peasy recipe a ”sliceoff” history behind the dish – oh yes – every great recipe has a story!

The word Chapli derives from the Pashto word Chaprikh which means flat.  It is prepared flat and round and served with naan.Kebab (also kebap or kabab) is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Eastern Mediterranean and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide.Indian cuisine is widely influenced by the various rulers and  dynasties that ruled and colonised India at various periods including the British Raj. The Mughal Empire has left a heavy influence on the food,culture and tradition and is deeply woven into the fabric of society to create a new ,beautiful and modern day cuisine that has been adapted,modified to local taste and is now our own. 

In American Englishkebab with no qualification refers to shish kebab (Turkishşiş kebap) cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beefgoatchickenpork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia.

Though traditionally these are kebabs are large and very flat – almost as large as the palm of your hand , I wanted to make a smaller patty , easy to fry and serve as a starter and easy to pop in the mouth while wielding a chilled glass of wine don’t you think?


  • 500gm of lamb mince or kheema
  • 1 tsp of dried pomegranate seeds
  • 2 tsp freshly crushed ginger
  • 1 tsp fresh lemon juice 
  • 1 heaped tsp red chilli powder
  • 1 heaped tsp coriander powder
  • 1 heaped tsp Cumin powder
  • a handfull of fresh coriander leaves finely chopped
  • 1 small red onion finely chopped
  • 1/2 a medium juicy red tomato finely chopped
  • 2 small green chilli finely chopped
  • 3 small eggs
  • Salt to taste
  • 3 heaped tsps of rice flour or corn meal


  • In a large mixing bowl ,crack the eggs and beat lightly, add all the spices and mix with a fork.
  • Then work in the corn flour and then the meat.
  • Ensure any excess water is drained out and then add the finely chopped tomatoes and red onions.
  • Spread a large sheet of kitchen plastic foil on a flat table or kitchen platform and place the flatted patties on it,cover with another sheet and refrigerate.
  • If like me you like in a tiny but expensive urban flat with the an open plan kitchen – read tiny as a birds nest,then probably bets to leave the entire mixture in the bowl,cover and refrigerate for about half an hour.
  • In a kadhai or wok take enough oil for frying and fry them , serve hot with lots of chopped tomato and red onions.
  • Delicious with a fresh green coriander mint chutney or the life saving ketchup :)

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References :Wikipedia

Am submitting this recipe to Made with Love Mondays hosted by Javelin Warrior on his blog Cookinwluv

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