Easy Peasy Breakfast Eggs

It can get terribly boring to eat eggs for breakfast the same old way every single day, so this recipe is meant to liven up your breakfast. 


1 large capsicum or any coloured bell pepper

2 whole eggs

1/2 tomato diced into small pieces

1 teaspoon chopped fresh parsley or coriander 

Salt & Pepper to taste 

2 tablespoons grated cheddar cheese

2 Strips of bacon chopped (optional) 


Cut off the top and bottom of the capsicum and deseed it. Chop the bases that you just cut up into small pieces. Now cut 2 inch thick rings out of what is left.

Take a non-stick pan and spray it with a little oil. Put the capsicum rings in the pan. Add half of the chopped capsicum, tomato, bacon and parsley in the rings. 

Now break an egg into each ring and let it fill up the corners of the rings. Add the remaining chopped capsicum, tomato, bacon and parsley on top of the eggs. Add salt and pepper to taste and cover with a lid and let it cook for a minute on a mild flame in its own steam. Now top it with the grated cheese and cover and cook for another two mins till the cheese has melted and the egg cooked through. 

Serve hot with wilted spinach and buttered toast for a wholesome and deliciously different breakfast! 


Pumpkin Soup For My Munchkin

I have a 5 year old son, who has taken a sudden keen interest in the kitchen. Today he asked for Pumpkin Soup, a bit odd I thought for a child. With a little help from his child recipe book and my own innovation, we ended up with a big bowl or rather healthy and wholesome soup.  Don’t be mislead by the uninteresting picture, I assure you it is delightful. Two cups of soup made up for my dinner and I am so happy. Hope you enjoy this easy recipe.


1/2 kg yellow or orange pumpkin, diced into medium pieces

2 small potatoes quartered

1 leek washed well and quartered

5 cloves of garlic

2 cloves

2-3 threads of mace

Salt & fresh cracked pepper to taste

2 tablespoons cream

1 tablespoon butter

1/2 spoon grated nutmeg powder

1 & 1/2 inch fresh ginger grated fine

5 cups of water

5-6 Almonds, slivered and toasted



In a large stew pot or pressure cooker add the leek, potato, pumpkin, cloves of garlic, mace, cloves, salt and pepper. Add 5 cups of water and cook till the vegetables are pulpy and soft.

Cool, drain the stock and mash the vegetables through a sieve. You will be left with the fiber. Don’t throw this, add it back to the soup stock. It adds volume and body to the soup.

Now put it back on the gas to heat. When it comes to a boil turn off the heat, add butter and cream. Stir till well amalgamated. Add the nutmeg powder, check for seasoning and adjust. Lastly add the fresh grated ginger.

Serve in a bowl and garnish with toasted almond slivers.

A fantastic recommendation from my doctor is to add a handful of lentils like yellow pigeon peas to up the protein content of the soup.

Pumpkin Soup
Pumpkin Soup

Assorted Vegetable Fritters (Pakodas)

When the monsoon hits the city, the pall of gloom is lifted away with these hot fritters coupled with sweet milky tea. I love the crisp outside with crunchy vegetables inside. It is so versatile that you could use almost any vegetable for this. Bring on the rains!

1 cup chickpea flour (Besan)
1 tablespoon rice flour
2 teaspoons baking powder
1 tablespoon chopped fresh coriander
1 teaspoon red chili or paprika powder
1/2 teaspoon turmeric powder
1/4 teaspoon cumin powder
3/4 cup water
Salt to taste
Oil for deep frying
Assorted vegetables cubed or sliced fine such as cauliflower, onion, potatoes, capsicum & brinjal.

Mix all the ingredients other than the oil and vegetables to make a paste of dropping consistency.
The batter should not be too think or it will soak up oil and mess your wok while frying.

(C) LadlenSpoon

Heat oil in a deep wok. Drop a little batter in to check if it is hot enough. If it is, the dropped batter will float to the top sizzling.
Now coat all the vegetables one by one, and drop them into the hot oil.

(C) LadlenSpoon
(C) LadlenSpoon

Lightly brown on each side and use a slotted spoon to take them out onto a paper towel. Serve hot with a chutney or dipping sauce of your choice

(C) LadlenSpoon

This is a great snack and can even be sandwiched between soft buttered bread.

(C) LadlenSpoon

Strawberry Mousse

This time of the year we get lovely juicy strawberries and they make the most wonderfully light and fluffy mousse. Try this simple and quick recipe and I am sure you will love it too.

Picture 179


20 strawberries

1 sheet gelatin

2 egg whites

1/2 cup caster sugar

2 teaspoons water

1 and 1/2 cups whipping cream

10 drops lemon juice

1 sprig mint to decorate


Take 15 strawberries hull them and mash or puree them in a food blender. Warm the water and the gelatin to it making sure it dissolves. Whip the egg white to form peaks. Then slowly add sugar, making sure it is well amalgamated.

Whip the cream till soft peaks form. Fold the egg white mixture. Next add strawberry puree, lemon juice and gelatin  Mix well. Pour into a wet mould and refrigerate till it has set. Just before serving decorate with the remaining strawberries hulled and slice and a sprig of mint.

Lesuni Paneer Tikka

This is a recipe I have taken the liberty to share from one of my favorite cook books. I have made this many times and each time it turns out to be a mouth watering delight.

It uses the tandoor method of cooking and tastes best made on a charcoal grill but if you don’t have one don’t worry, you can still make this in an oven.


250 gm cottage cheese (paneer)

2 teaspoons garlic paste

2 teaspoons tandoori masala (available at any grocer or Indian store)

½ cup drained yogurt or greek style yogurt. To make this hang the yogurt in a muslin cloth till its creamy and all the whey has drained out

3 & ½ teaspoons fresh cream

1 green chili chopped fine

2 teaspoons chopped fresh coriander

Salt to taste

1 teaspoon red chili powder

½ teaspoon turmeric powder

1 & ½ teaspoons garam masala powder

1 teaspoon carom seed powder

1 teaspoon chaat masala

4 teaspoons roasted gram flour

1 teaspoon vinegar

2 teaspoons mustard or any vegetable oil


Mix all the ingredients except the cottage cheese in a bowl and make a masala paste.

Cut the cottage cheese into large cubes. Coat in the marinade an set aside in the refrigerator for 2 hours.
























Preheat the oven to 200 degrees centigrade. Thread on skewers one inch apart

Cook in the preheated oven for 10 minutes till golden. If you have a tandoor cook it over moderate heat for 6-8 minutes.

Serve hot with mint chutney and onion rings. This can be made with colocasia or potato too.