Tuesday, 22 January 2019

Recipe 65: Egg Devil

Egg devil is a popular snack item.

While, it can be made in many ways, I have a fairly simple recipe.

Ingredients for 6 Egg Devils:

  1. 5 eggs
  2. 3 medium size boiled potatoes
  3. 1 medium size onion finely chopped
  4. 1/2 cup bread crumbs
  5. 1 tbsp. lemon juice
  6. 1 tbsp. ginger-garlic paste
  7. 1 tsp. rai/mustard seeds
  8. 1 tsp. haldi/turmeric powder
  9. 1 tsp. zeera/cumin powder
  10. 1 tsp. dhania/coriander powder
  11. 1 tsp. red chilly powder
  12. 1/2 tsp. garam masala powder
  13. salt to taste
  14. vegetable for deep frying


Prepare 3 hard boiled eggs.
Cool, deshell and cut each egg into halves.
For preparing the outer covering of the egg -
In a pan, heat some oil and temper mustard seeds.
After all the mustard seeds stops to crackle, fry onions and ginger-garlic paste.
Sauté for 5 minutes or till onions turn golden brown.
Mash the boiled potatoes and add it to the sautéed onions.
Add all the spices and salt.
Sauté for 10 mintues or till the mixture forms a lump.
Switch off the heat and pour lemon juice.
Mix well and let the potato mixture cool down.
For prepaing the devils -
Beat 2 eggs with a pinch of salt and haldi.
Keep aside.
In a plate spread breadcrumbs.
Keep aside.
Take 2-3 tbsp. amount of potato mixture in your palm and form a thick patty.
Place half an egg at the center of the patty and try to fold the potato all around the egg.
Secure all crevices and ensure no cracks.
Now dip the egg devil into the beaten egg mixture.
Roll the devils on breadcrumbs and play each egg devils on a clean dry plate.
Now heat enough oil for deep frying.
Fry 2 or 3 devils at a time and avoid over crowding your pot.
Serve warm with ketchup and mustard sauce!

Sanjana Datta Das

Born in Sagar, Madhya Pradesh, India, I have travelled all over the country and few places abroad.
My educational background is B.pharm and M.pharm.
With a keen interest in cooking, I am here to share my ideas and views on easy to cook recipes, homecare, babycare and much more.

Monday, 21 January 2019

Recipe 64: Potato Cheese Omlette

Egg is one of my favourite ingredients to work with.

It can be had as it is or mixed with something else.

Interestingly, egg is one of those kitchen ingredients that works for both sweet and savoury dishes.

Today, I bring a recipe of an omlette.
I regard it as an upgraded version of a plain omlette that you can make on days when you are very hungry and there is no bread to accompany your egg. Or you need to serve 2-3 people and have only 2 eggs at home.

This is a basic recipe that is intended to give you can idea on how this omlette takes shape and prepared. You can master this and then go about adding more ingredients of your choice like vegetables, pre-cooked chicken, ham, salami, etc.
For, now its time for Potato Cheese Omlette!


  1. 2 eggs
  2. 2 medium size potatoes
  3. 1 medium onion
  4. 2 tsp. crushed black peppercorns
  5. any cheese of your choice (grated or cut into small pieces)
  6. salt to taste
  7. vegetable oil for cooking


Beat the eggs well with some salt and pepper.
Keep aside.
Heat oil for shallow frying potatoes in a pan.
Cut the potatoes into roundels of about 1/2 inch thick.
In the hot oil, place all the potato slices in one single layer.
Flip each one when potatoes are slightly brown on one side.
Now cut thin onion slices and fry it along with the potatoes.
Ensure not to stir too much or the potato slices will break.
After the onions are translucent and browned from the edges, pour the beaten egg.
Flatten the potato, onion and egg mixture in the pan and do not stir rigorously.
Now place chopped cheese cubes or grated cheese over the egg.
Cover and cook on low flame.
No need to flip the omlette.
Egg will get cooked in the steam.
Uncover after 5 minutes.
Transfer carefully onto a plate.
Cut pizza-like slices and serve.

Friday, 18 January 2019

Recipe 63: Spinach Samosa

Spinach is a tricky vegetable to feed kids and sometimes adults too.

So, I have come out with a way to hide spinach in a popular snack item called Samosa.
Pureeing spinach and kneading the dough with it and filling vegetables inside, will not only make you forget there is spinach but also make you eat a very healthy samosa.

To make my Spinach Samosa,


  1. 2 cups maida/all-purpose flour
  2. 3 cups chopped spinach
  3. 1 medium size potato
  4. 250gms cauliflower
  5. 1 cup green peas
  6. 5-6 garlic
  7. 1/2 inch ginger
  8. 6 green chillies
  9. 1 tbsp. dhania/coriander powder
  10. 1 tsp. haldi/turmeric
  11. 1 tsp. zeera/cumin seeds
  12. salt to taste
  13. vegetable oil for cooking.


Blanch the washed and chopped spinach leaves for 2-3 minutes in boiling hot water.
Allow it too cool for 5 minutes.
In a mixer-grinder, make a puree of spinach, garlic, ginger, few green chillies and salt.
Transfer the puree to a large mixing bowl and add the flour.
Knead well for 5-7 minutes.
If needed add water.
Smear some oil all over the dough and let it rest for 15 minutes.
For the stuffing, heat some oil in a pan.
Temper zeera and finely chopped green chillies.
Now add the diced potatoes, peas and chopped cauliflower.
Cook till the potatoes soften.
Sprinkle haldi, dhania powder and salt.
Sauté for another 5-7 minutes.
Switch off the heat and cool this vegetable mixture completely.
For preparing Samosa, roll out the spinach dough and shape a cone.
With the help of a spoon, add some vegetable filling.
Do not overstuff.
Seal the edges with the help of water.
Now fry the samosas in hot oil.
Serve with ketchup and green chutney.
And, that's me with my Greenie Spinach and Vegetable Samosa.

Sanjana Datta Das

Born in Sagar, Madhya Pradesh, India, I have travelled all over the country and few places abroad.
My educational background is B.pharm and M.pharm.
With a keen interest in cooking, I am here to share my ideas and views on easy to cook recipes, homecare, babycare and much more.

Recipe 62: Easiest Gajar Halwa Ever

One of the best things about Winter is the extensive range of vegetables and fruits you can get, and the freshness in them is absolutely unparallel to any other season of the year.

Carrot, an otherwise not so favourite vegetable of mine, becomes a special one when I cook something sweet with it or bake a cake with it.
A few days back I bought a kilo of carrots and a winter staple called Gajar Halwa was on my mind.

But the traditional method of cooking this Indian sweet dish is way more laborious than I can ever get myself to start with.

Then recalled my mom's way of making gajar halwa and I tried it.
It really is the most easiest and quickest way to cook this halwa.

Some might even ridicule and say it will not be the same as the recipe that calls for boiling carrots in milk for an hour. But I can truly assure you, that it tastes better!
The color is so much brighter and fresh looking of this recipe than the traditional one. And the time taken is like 1/4 the amount.

While, I haven't added any nuts, you can go overboard with a variety of dry fruits in this halwa and add yummy stuffs like Khoya and Condensed milk for richness.

Lets begin!

Ingredients for 4-5 Servings:

  1. 4 cups grated carrots
  2. 3/4 cup granulated sugar
  3. 1/2 cup milk
  4. 1/2 cup raisins
  5. 1/4 cup ghee
  6. 1 tsp. nutmeg powder
  7. 4-5 elaichi/cardamom


Grate carrots finely.
In a heavy bottom pan or kadhai, heat the ghee.
Add all the grated carrots.
Begin sautéing on high heat till carrots welt down to half its quantity.
Meanwhile, grind elachi to a fine powder.
Add the sugar, raisins, cardamom and nutmeg powder.
Add milk and mix well.
Continue to sauté on medium high heat till the sugar melts.
In 20-25 minutes, your Gajar Halwa is ready!

Wednesday, 16 January 2019

Recipe 61: Chana Dal Bengali Style

Chana Dal or Split Bengal Gram is a loved by the Bengali community very much.

Nutritious and tasty, this dal can be served with luchi/puri for breakfast or served with pulao in lunch and dinner.

Traditionally Chana Dal or as Bengali's say Cholar Dal is prepared with fresh coconut cut into small dices. But due to non-availability to fresh coconut, I have often made the same recipe with store-bought dried coconut flakes. The taste has been slightly different but not at all depressing. And, this has always been my motto, go ahead with whatever you have and experiment!

Extremely simple to make with very few ingredients, Chana Dal cooked in Bengali Style must be tried.


  1. 1 cup Chana Dal
  2. 1/4 cup fresh coconut pieces or dried coconut flakes (click to buy Urban Platter Dried Coconut Flakes)
  3. 1 tsp. ginger paste
  4. 4 green chillies
  5. 1 tsp. haldi/turmeric
  6. 1 tsp. dhania/coriander powder
  7. 1/4 tsp. hing/asofoetida
  8. 2 tsp. sugar
  9. 1 tsp. zeera/cumin seeds
  10. 2 bay leaves
  11. 3 cardamom
  12. 1 elaichi/cinnamon stick
  13. 3-4 laung/cloves
  14. 2 dried red chillies
  15. salt to taste
  16. Ghee for cooking


Soak Chana Dal in water for 3-4 hours prior to cooking.
In a pressure cooker, add the soaked dal, salt, bay leaves and water.
Cook till dal is soft.
Ensure that dal is not completely mushy and it must retain its shape.
Now, in a kadhai heat some ghee.
Temper hing and red chillies for 5-6 seconds.
Add zeera, elaichi, dalchini and laung.
When the spices begin to emit a strong aroma, add haldi, dhania powder, ginger paste and coconut pieces.
Fry till coconut develops a brown toasty color.
Now add the cooked dal along with its water.
If required add more water to reach your desired consistency.
Add salt, sugar and green chillies.
Simmer and cook for 10 minutes.
(optional) Garnish with fresh dhania pattta/coriander leaves.
 Serve warm with steam rice or pulao.

*Affiliate Link

Tuesday, 15 January 2019

Recipe 60: Healthy Banana Oats Pancake

In our search for healthy recipes, we all must have ended up with tasteless food at least once in our cooking life.

But I guarantee you that this recipe is healthy, tasty and easy to make.

It is not the gluten- free version as it does use a portion of flour.

The combination of banana and cinnamon gives it a heavenly flavor and smell.

The recipe goes ...

Ingredients for 3 Servings:

  1. 1/2 cup or 80gms rolled oats (click to buy Quaker Rolled Oats)
  2. 3/4 cup or 100gms all-purpose flour
  3. 75gms milk
  4. 40gms melted butter (you can reduce the amount if you want it more healthy)
  5. 2 medium ripe bananas
  6. 1 large egg
  7. 2 tbsp. honey
  8. 1 tbsp. flavourless vegetable oil
  9. 1 tsp. baking powder
  10. 1/2 tsp. cinnamon powder (click to buy Urban Platter Cinnamon Powder)
  11. A pinch of salt


Mash bananas with a fork.
Mix honey into the mashed bananas.
Keep aside.

Break the egg in a bowl and whisk it while adding the butter.

In another bigger bowl, mix the dry ingredients like flour, oats, baking powder, cinnamon powder and salt.

Gradually pour the egg mixture into the dry ingredients.
Mix slowly with a blender.

Add milk gradually till it gains a not-too-thick but not-too-runny consistency.

Put a pan on medium heat.
Put some oil using a brush (this reduces oil consumption).

Fry a spoonful of the batter and wait till tiny bubbles form on top.
Flip to cook both sides.

Your pancakes are ready to be eaten as breakfast or snack.
Feel free to drizzle some honey or butter it up with some sugar sprinkled on top.
Enjoy when hot!!

Sohini Nandi
Hello from the Land of Santa Claus!
Professionally I am a Conservation Architect. That means I spend most of my time snooping around dilapidated and haunted buildings. I love the smell of old damp lime washed walls. Sorry to put you off with all the unpleasant details.
Now for the fun facts. I have been living in this extremely cold socialist country (its Finland, for the people who are still guessing!) for a few years now. But I was also in London doing my second post-graduation (University College London) and working on a few projects for the last 1.5 years.
Being a culture enthusiast, I have travelled far and wide in Europe learning the culture and trying the unique local cuisines. Yes, I am a foodie too!
In SpicesnSecrets I will be sharing some of my experiences for similar lost souls in an alien country.
Cheers to life!

*Affiliate Links

Monday, 14 January 2019

Recipe 59: Egg Sandwich

Egg is a versatile food.

Just as it is you can eat eggs in a variety of manner. Boiled, scrambled, poached or omlette. And then comes the gamut of recipes in which eggs can play the main role or secondary.

Either way, eggs are a great way to expand your diet and make healthy eating choice.

Today, I bring to you all an often repeated recipe of morning breakfast sandwich which is easy to prepare and assemble, absolutely yummy to eat and fills your tummy for hours till lunch.
So, lets begin Egg Sandwich!

Ingredients for 2 Servings:

  1. 4 bread slices
  2. 2 soft boiled eggs
  3. 1 small onion finely chopped
  4. 2 tbsp. coriander leaves finely chopped
  5. 2 tbsp. softened butter
  6. 2 tsp. crushed black peppercorns
  7. salt to taste


Boil eggs till the yolk is not fully hard.
 In a mixing bowl, add chopped onions and add salt and black pepper to it.
Mix well.
Add butter and coriander leaves to it.
Deshell the eggs and roughly mash it into the butter onion mixture.
Arrange the bread slices.
Spread a thick layer of the egg mixture.
Cover the sandwich with another bread slice.
Serve with ketchup and a warm cup of tea or coffee!