What day is it today???????YAY!!! It's TACO TUESDAY!!!!
If you have kids in the house, you'll know this excitement is real! the kids love tacos. Mostly coz they get to make their own tacos. They love choosing and assembling their own taco.  We even made some Nachos on the side. Just place some plain tortillas chips on a baking tray in a neat layer. Add some jalapenos if you like and top off with grated cheddar and mozzarella cheese and bake till cheese is melted.

And good news for us too! Apart from the fact that you have loads of bowls to wash up (God bless the dishwasher!) there's absolutely no cooking required apart from the chicken. Even prepping and marinating the chicken I do coz I'm a pain like that. But if uv got the taco seasoning and feeling lazy, just cook the chicken as per the instructions on the packet!

The kids love the shell tacos. Must be coz its got a crunch to it. but I like it better in a tortilla. 

You can add whatever topping you like. Just choose and pick out your own veggie. But don't skip the pico de gallo and the sour cream . they are the BEST! what is pico de gallo you ask?" Pico de gallo, also called salsa fresca or salsa cruda, is a type of salsa commonly used in Mexican cuisine.It is traditionally made from chopped tomato, onion, Serrano peppers, with salt, cumin, lime juice, and cilantro " says our wiki.


chicken marination:

boneless chicken, cut into strips - 450g
ginger garlic paste - 1 tsp
chili powder / paprika - 1 tsp
chicken seasoning - 3/4 tsp
onion powder - 1/4 tsp
salt 1 tsp
taco seasoning ( el paso brand) - 1  packet (25 g)

for the tacos: (pick or add your choice of toppings)
shell tacos
lettuce, shredded
savoy cabbage 
capsicum, thinly sliced into strips
pico de gallo (recipe below)
sour cream
grated cheese (we used cheddar and mozzarella)

to make the pico de gallo:
onions,finely chopped - 1/2 cup
tomatoes (use firm and ripe ones), finely chopped - 3/4 cup
lemon juice - 1 tbsps
jalepenos ( I used the ones from a jar), chopped - 2 tbsps
mint leaves, chopped - 1/4 cup
salt - 1/4 tsp

  • Combine all the ingredients in the 'chicken marination'  except the tacos seasoning and let it marinate for an hour or overnight. When you are ready to cook the chicken , mix the taco seasoning and fry as per instructions on the packet. drain on a paper towel and set aside.
  • Preheat the oven and heat up the tacos as per instructions on the packet.
  • To make the pico de gallo simply mix all the ingredients to make it. Let it sit atleast 15 minutes before serving. Serve with a slotted spoon so you don't ending up making your tacos all wet and soggy.
  • Now set up your taco station and have fun- keep all the veggies/ toppings/ chicken etc ready in separate bowls on the table. Assemble your own tacos with a bit of everything and add a dollop of sour cream on the top!


I actually decided to make some Chicken Rendang (Malaysian dish.) for dinner. Halfway through the cooking I realized I didn't have a few important ingredients which actually makes it the Rendang. But I went on and completed the dish anyway! ....and it tasted really yummy! 

Was thinking if I should name it  'the not so Rendang chicken recipe'?? LOL
but then i decided it sounded a bit cheesy!

I love the flavour the lemongrass and the fresh chili paste lends to the dish. So please do not skip that part. Oh! so fresh!..............Oh! and the roasted coconut of course!.....yummmm................absolutely delish!
you can pair it with white rice, coconut milk riceghee rice , some parathas or even chapathis! the possibilities are endless. The husband had them in a tortilla wrap!

chicken - 6 to 8 chicken drumsticks 
oil - 4 tbsps
onion - 1
ginger garlic paste - 2 tbsps
lemon grass - 3 stalks (see notes)
dried red chilies, soaked in hot water for about 20 minutes - 15 to 20 (I removed the seeds roughly)
cloves - 5
cinnamon - small stick
cardamoms - 3
cumin powder - 4 tsps
coriander powder - 3 tsps
turmeric powder - 1 and 1/2 tsps
grated coconut - 1/4 cup
coconut milk - 2 tbsps
kefir lime leaves, thinly sliced - 4 or curry leaves 1 sprig

  • In a small blender, add the onions, red chillies  and lemon grass  and blend to a paste adding very little water. keep aside 
  • Next, dry roast the grated coconut until browned but not burnt. blend to a powder and keep aside.
  • In a wok, heat the oil and add in the cloves, cardamoms and cinnamon.
  • Add in the onion paste and the ginger garlic paste and fry for about 2 minutes.
  • Add in the chicken pieces. let it coat in the chili mixture. add salt .
  • Add in the cumin powder, coriander powder and turmeric. mix 
  • Add in 2-3 cups of water. cover and the chicken cook for about 20 minutes or till the water has completely reduced and you are left with a thick paste. You can see the oil floating on top and sides of the pan.
  • Now add in the roasted coconut powder and the coconut milk and mix well. Check for salt.
  • Cook for a few more minutes and keep stirring so that the mixture doesn't stick to the pan and burn. 
  • Add in the kafir leaves. I didn't have any so I added curry leaves. Stir for a  minute and then switch off the flame.
  • How do you use lemongrass?We do not use the entire stalk.  Pull the outer few layers of the stalk until you reach the more tender layers inside. We will be using only about the bottom 1/3rd of the stalk(the white part). discard the rest.


The pictures for the chocolate sheet cake just doesn't do justice to how this cake tastes. Moreover, I made this cake late in the evening so was unable to take pictures due to inadequate lighting. So I took it the next morning straight from the refrigerator......sigh! Yep! you can guess my impatience to get this amazing recipe quickly over to you guys!

This recipe tastes very 'homemade'. It will take you down memory lane..............probably will remind you of the cake your best friend's mum used to bake when you were younger............but of course better :D
They are absolutely soft and moist and perfect for kids. 

These sheet cakes might not be very fancy looking, but they are perfect for Friday night dessert cravings and to feed the entire family. The frosting literally takes a minute to come together. Please do do do try it out and don't forget to thank me  ;)

sugar - 1 and a half cups
flour - 1 and 3/4 cups 
cocoa powder - 3/4 cup
baking powder - 1 and 1/2 tsps
baking soda - 2 tsps
salt - 1/2 tsp
eggs,beaten - 2
milk - 1 cup
vegetable oil - 1/2 cup
vanilla essence - 1 tsp
boiling water - 1 cup +1 tbsp coffee powder (coffee powder is optional)

for the frosting:
milk - 1/3 cup
sugar - 1 and 1/4 cups
salted butter - 1/3 cup
vanilla essence - 1 tsp
semi - sweet chocolate chips - 1 cup

  • Pre- heat the oven at 180 degrees. Line a 9 by 13 inch baking pan with parchment paper, grease and keep it ready.
  • In the bowl of your stand mixer (if you are using one) add the sugar, flour, cocoa powder, baking powder, baking soda and salt. Just give it a quick mix with a spatula.
  • With the mixer on medium speed, beat in the eggs, milk, oil and vanilla for a minute or two.You can even use a hand mixer. n
  • Next, add in the boiling coffee and mix again. The batter will look extremely liquid. But don't worry. That's how it is. 
  • Pour the batter into the baking pan and bake for about 30-35 mins or until a toothpick inserted comes out clean.
  • Cool completely.
  • Now make the frosting, and pour over the cooled cake.
To make the frosting:
  • In a saucepan, add the butter, milk and sugar. Now on medium heat, keep stirring for about 45 secs till its completely melted.
  • Remove from the flame and add the vanilla essence and the chocolate chips. Stir well till the chocolate has melted. 
  • Quickly pour over the cake and spread it. let it cool before cutting.


Today's recipe is an absolute beginners recipe. it requires no skill at all.........hmmm maybe just to clean the chicken?maybe you can delegate that work to someone else?:D

Don't let the long ingredients list fool you! you know how an Indian recipe looks like, right!?

The spice powders Iv used in this recipe are - turmeric, pepper, cumin, coriander and a store bought chicken curry  masala( I used the 'achi' brand). You can actually skip all the spice powders and use just the chicken curry masala. It will be as tasty but very mild. If I cook for the kids I just use the achi chicken curry masala. THERE...........your ingredients list just went shorter!!!

You can also alter the level of spice. if your a person who likes it spicy you can add in some chilli powder. I didn't, coz the chicken masala already had a bit of spice.

You can serve it with parotta (yum) or ghee rice or even plain white rice!

Chicken drumsticks - 7
cardamoms - 2
cinnamon - small piece
cloves - 2
oil - 4 tbsps
onions - 2 , chopped
tomato - 1/2, chopped
ginger garlic paste - 1 heaped tbsp
chicken curry masala - 1 and a half tbsps
cumin powder - 1 tbsp
turmeric powder - 1/2 tsp
coriander powder - 1 tbsp
black pepper powder - 1/4 tsp
salt to taste
water - 3 cups
coconut milk - 1/4 cup (optional)
coriander or mint leaves, chopped - 2 tbsps (optional)


  • In a wok, heat some oil. add the cardamoms, cinnamon and cloves.
  • Add in the onions and saute till slightly browned.
  • Add the ginger garlic paste and saute for a minute.
  • Add the chicken and give it a quick stir in the onions. Add some salt as well.
  • Now add in the chicken curry masala, cumin powder, turmeric and pepper. Let it mix in the oil.  Add a few spoons of water to de glaze the pan and so that nothing sticks to the pan.
  • Add in the tomatoes. Close the pan and let it cook on low flame for a few minutes. 
  • The tomatoes would have started to get soft. Mash them up with the back of your ladle.
  • Now add in 3 cups of water and the coriander powder.  Close the pan and let it simmer for about 15 minutes.
  • Later, check the consistency. Add in the coconut milk if you are using. Also add the coriander/ mint leaves.
  • Check if the chicken is cooked through.....and your done!:)


Fattoush is a Lebanese salad. It is fresh and refreshing. The crisp pita bits are the best parts in the salad. (OK!Confession - I can't live without my carbs!!)

The juiciness of the tomatoes, the freshness of the mint, the sourness of the lemon etc all come together so well.
This salad is great for lunch boxes too. The dressing stays good in the refrigerator for a few days.

Pita bread - 2 (I used whole wheat pita bread)
butter to brush on the pita.
romaine lettuce - 1 , roughly cut
cherry tomatoes - 8, halved
english cucumber - 1
red onion - 1/4, sliced
red pepper - 1 , cubed
mint  leaves- a small handful chopped

for the dressing:
extra virgin olive oil - 1/4 cup
lemon juice - 2 and a half tbsps
garlic - 1 pod, crushed
ground sumac - 1 tsp
salt and pepper to taste

  • Pre heat the oven to 220 degrees . Cut each pita into two and then cut each half down the middle like in the pic below so each half is thin. Spread some butter on it. Place the pitas on a baking tray and bake in the oven for about 10-12 minutes or until crisp and toasted. Cut them up into small bite sized pieces and set them aside. 

  • Cut the cucumbers into bite sized pieces like in the pic.
  • In a large bowl, add the lettuce, cucumbers, red peppers, cherry tomatoes, onions and mint leaves. 
  • Add the pita just before serving. 
  • Drizzle with some dressing and give it a good toss. Serve.
To make the dressing:
  • Mix all the ingredients in a small glass jar and give it a good shake.

  • Toast the pita breads in the last and keep them warm in the oven. Add them to the salad only when you are ready to serve.