Cheesy tortilla basket

This is a very quick lunch, snack or finger food recipe. It is very easy to make and is ready in no time! Also, you would not need a lot of ingredients for this.

  • Cuisine: Mexican
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Servings: 12 baskets


  • Tortilla baskets- can buy it from any supermarket
  • Bell peppers- green, yellow and red (chopped)
  • Tomato, chopped- 1 cup
  • Olive oil- 2 tablespoons
  • Black pepper- 1 teaspoon
  • Cayenne pepper- 1 teaspoon
  • Paprika- 1 teaspoon
  • Salt to taste
  • Cheddar cheese, grated- 2 cups
  • Olives for garnishing (if you like)


1. Pre-heat the oven to 200 degrees.

2. Heat oil in a non-stick pan and add the chopped bell peppers.

3. Saute the peppers for 5 minutes and add the chopped tomatoes to it.

4. Add black pepper, cayenne pepper, paprika and salt to taste.

5. Cook for 5 minutes or until it is dry. In the meantime, put the tortillas in the oven for 5 minutes.

6. Switch off the gas.

7. Remove the tortillas from the oven and pour the pepper and tomato mixture into the tortillas.

8. Add the grated cheese and put it back in the oven for 6-8 minutes or until the cheese starts to melt.

9.Remove it from the oven and add olives to garnish the baskets.

10. Serve it hot as a snack or finger food or with salad for lunch.

Spicy Turkish Lamb Kebab

Turkish kebab is my family’s favourite.These kebabs are a simpler version of the kebabs you can get in the restaurant but tastes very much like them. So, here you go with a very easy recipe to make these kebabs.

  • Cuisine: Turkish
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Serves: 4


  • Lamb mince- 400 grams
  • Onion, grated- 1 small
  • Garlic paste- 1 tablespoon
  • Ginger paste- 1 tablespoon
  • Parsley, chopped- 1/4 cup
  • Red chilli paste- 1/2 teaspoon
  • Cumin powder- 1 tablespoon
  • Black pepper- 1 teaspoon
  • Paprika- 1 teaspoon
  • Sumac- 1/2 tablespoon
  • Salt to taste


1. Wash and knead the lamb mince well.

2. Add the grated onion, garlic and ginger paste, chopped parsley and red chilli paste and mix it well.

3. Add the cumin powder, black pepper, paprika, sumac and salt to taste. Mix all the ingredients.

4. Make equal sized balls and store it in the fridge overnight in a closed box.

5. Remove it a couple of hours prior to putting it in the oven.

6. Place it in the skewers and flatten them.

7. Pre-heat the oven at 180 degree centigrade.

8. Put the skewers in the oven for 7 minutes.Turn it over after this and cook for 8 minutes.

9. The lamb kebabs should look slightly brown but not very dry.

10. Kebabs can be served with salad, hummus, pitta bread or rice.


Boxing day special soup

Christmas dinner is always very special and I love to cook a big dinner every year with the entire family coming to ours! This year, it was very different as it was only the three if us! It was still very enjoyable under the weird circumstances and we tried to make it fun in every possible way! I did not bother cooking a Turkey this year, after the plans changed suddenly. I cooked a whole chicken and of course the vegetables and all the accompaniments to go with the big feast!

On boxing day, people experiment with different kinds of dishes. Some make turkey curry, people definitely make turkey sandwiches/toasties, some just have the Christmas dinner again with the left overs.

I decided to try something different as it is very cold outside and soup is my family’s favourite! We had it with some roast potatoes left over from the Christmas dinner! It was indeed a delicious meal. I think I will do it every year from now and hence wanted to share this with all of you!!!

  • Cuisine- Amrita’s special
  • Serves- 8
  • Preparation time- 10 minutes
  • Cooking time- 20 mins


  • Chopped tomatoes- 2 cans (400 grams each)
  • Onion, sliced- 1 large
  • Garlic, chopped- 4 cloves
  • Boiled potato- 1 large
  • Carrots- 1 cup (or left over after Christmas dinner)
  • Parsnips- 1 cup (or left over form Christmas dinner)
  • Single cream- 1/4 cup
  • Pepper- 1/2 tablespoon
  • Paprika- 1 teaspoon
  • Oregano- 1/2 tablespoon
  • Oil- 1 tablespoon
  • Water- 2 cups
  • Salt to taste

To garnish:

  • Shredded Chicken or Turkey
  • Spanish Chorizo, diced into small cubes


1. Heat oil in a deep seated pan and onion and garlic.

2. Saute it for a couple of minutes until soft.

3. Add the carrots, parsnips, tomatoes and potato to the pan.

4. Add 1 cup of water, oregano and paprika and cover it with a lid.

5. Cook on medium flame for 10 minutes.

6. Let it cool down.

7. Transfer it to a grinder and blend it until smooth.

8. Pour it back in the pan, add 1 cup of water, pepper and salt and bring it to a boil.

9.In the meantime, saute the shredded chicken or turkey with the chorizo in a small pan.

9. Switch off the gas, add the cream to the soup and stir it well.

10. Serve the hot soup in a bowl and garnish it with the chicken or turkey and chorizo (if you like it).

Mum’s special chilli chicken

This is my mother’s famous recipe and has been successful on every occasion for years. Me and my sister had this for all our birthdays with chicken fried rice for years.

It is my favourite Indo-chinese recipe! I feel very nostalgic whenever I make it- reminds me of home!!

  • Cuisine: Indo-Chinese
  • Preparation time: 1 hour
  • Cooking time: 1 hour
  • Serves: 6


For the chicken stock:

  • Chicken pieces- 3 big pieces
  • Onion- 1 large (cut into 4 chunks)
  • Garlic- 3-4 cloves
  • Carrot- 1 (cut into large chunks)
  • Bay leaves- 2-3
  • Cloves- 4-5
  • Cardamoms- 4-5
  • Whole black pepper- 4-5
  • Water- 2 litres

Chilli Chicken:

  • Chicken with bone or boneless- 2 Kg
  • Soya sauce- ½ cup
  • Cornflour- ½ cup
  • Chicken stock- 1 cup
  • Green chillies, finely chopped- 5-6 (if you want it to be spicy)
  • Green pepper, sliced- 2
  • Oil-1 cup

I don’t use salt as the soya sauce is very salty. If you want, you can add salt after tasting at the end.


1. Chicken Stock:

  • Put all the ingredients in a pressure cooker and cook till there are 3 whistles. If you are using a pan, then boil it to a boil and simmer for 2 hours on a medium flame.
  • Pass the stock through a fine sieve. Let it cool down.
  • Tip: You can freeze any extra chicken stock in small pots.

2. The stock should be luke warm but not hot. Add the cornflour to the stock and mix it well. Add the soya sauce and the chicken pieces to it. Marinate for a few hours in the fridge or at room temperature.

3. If marinating in the fridge, then the chicken needs to be at room temperature before cooking it.

4. Heat 1 cup of oil in a deep seated non-stick pan.

5. Add the marinated chicken to the pan and cook it on medium flame for 45 minutes.

6. Increase it to a high flame and fry the chicken for 15 minutes or until the gravy has thickened.

7. Heat 1 tablespoon of oil in a different pan and saute the green chillies and the green pepper.

8. Add the cooked chicken with gravy to the pan and fry for 5 minutes.

The super-tasty chilli chicken is ready. I usually serve it with chicken fried rice or chicken noodles.

Tip: Remove the chicken from the bone after passing the stock through the sieve. I shred the chicken and use it to make fried rice or noodles as it is already cooked and soft.

Special spicy pork masala

This is a really tasty recipe if you enjoy pork! It is very tasty and can be served as a main course with hot steamed rice or chapati (Indian flat bread).

  • Cuisine: Amrita special
  • Preparation time: 5 minutes
  • Cooking time: 1 hour 30 minutes
  • Serves: 4


  • Pork- diced or stir fry strips- 500 grams
  • Red onion, sliced- 1 large
  • Tomato puree- 2 cups
  • Garlic paste- 1/2 tablespoon
  • Ginger paste- 1/2 tablespoon
  • Turmeric powder 1/2 tablespoon
  • Garam masala 1/2 tablespoon
  • Garam masala- 1/2 tablespoon
  • Red chilli powder- 1 teaspoon
  • Salt to taste
  • Oil- half cup
  • Water 1 cup


1. Heat oil in a deep seated non-stick pan and saute the onion until golden brown.

2. Add the garlic paste and cook for 2 minutes.

3. Add the tomato puree and ginger paste and cook until the oil starts to separate.

4. Add turmeric, garam masala powder, red chilli powder and the pork.

5. Fry the pork with the onion and tomato paste for 10 minutes on a medium flame.

6. Add water and salt to taste. Cover it with a lid and cook on low flame for 1 hour, stirring from time to time.

7. Fry the pork on high flame for 5 minutes.

8. The pork masala is ready to be served with steamed rice.

If you like this recipe, please share and leave a comment on my blog.


Super quick-Air fried Chicken Masala

I am absolutely in love with the Air Fryer! The food tastes great and it is super healthy. I have made dry chicken a few times in the Air fryer. I thought I should try something different. This is my recipe and it turned out to be super tasty. It will be ready in less than 30 minutes. I am posting the recipe for this super quick delight! You can have it as a finger food, starter or with main course!

  • Cuisine: Amrita’s recipe
  • Preparation time: 5 minutes
  • Cooking time: 25 minutes
  • Serves:  4


Chicken marination:

  • Boneless chicken thighs 8 (640 grams) cut into small pieces
  • Garlic paste ½ tablespoon
  • Ginger paste ½ tablespoon
  • Cumin powder ½ tablespoon
  • Coriander powder ½ tablespoon
  • Black pepper 1 teaspoon
  • Oil 1 tablespoon
  • Salt to taste

Ingredients for the masala:

  • Onion sliced, 1 large
  • Thick Greek Yogurt, 5 tablespoons
  • Chilli powder ½ teaspoon
  • Oil 2 tablespoons
  • Salt to taste
  • Water, ½ cup


1. Marinate the chicken with the spices.

2. Pre-heat the air fryer at 170 degrees for 3 minutes.

3. Cook the chicken in the air fryer at 200 degrees for 18 minutes. Flip the chicken after 9 minutes and continue to cook.

4. In the meantime, heat 2 tablespoons of oil in a non-stick pan and saute the onion until golden brown.

5. Add the yogurt and red chilli powder and cook for 1 minute.

6. Once the chicken is cooked, add it to the pan.

7. Add water and cook it in low flame for 5 minutes.

8. The Air fried chicken masala is ready to be served!

Please share the recipe and leave a comment if you like it!



Cream of pumpkin soup- Post Halloween special!

It is my post-halloween special recipe! My daughter knows that the next thing after pumpkin carving is the ‘Cream of Pumpkin Soup’, which increases her enthusiasm for carving!! I have been making this soup for years and it is one of my favourite too! It is a vegetarian soup and can be enjoyed with a piece of lovely warm bread. I serve it with bread and dry chicken, as I am a big fan of non-vegetarian food!

  • Cuisine: Amrita’s special
  • Serves: 6
  • Preparation time: 5 mins
  • Cooking time: 30 mins


  • Pumpkin (remove all the pulp before carving)- 1 Kg
  • Onion (sliced), medium- 1
  • Potatoes (boiled and diced), medium- 2
  • Tomatoes, chopped- 3 cups
  • Single cream- 1/2 cup
  • Black pepper- 1/2 tablespoon
  • Cayenne pepper- 1 teaspoon
  • Cumin- 1 tablespoon
  • Paprika- 1/2 tablespoon
  • Oregano- 1/2 tablespoon
  • Olive oil- 2 tablespoons
  • Salt to taste


1. Cut off the crown using a sharp knife.

2. Scoop out the seeds and fibres and discard it. Remove the flesh and put it in a bowl.

3. Heat oil in a deep non-stick pan. Add the sliced onions and saute until soft.

4. Add the chopped tomatoes and saute for 1 minute.

5. Add the pumpkin, bolied potatoes, oregano and salt to taste.

6. Cover with a lid and let it cook for 30 minutes on a medium flame. Keep stirring every few minutes.

7. Let it cool down completely.

8. Grind it to a smooth paste in the grinder.

9. Pour it in a big pan, add cumin, black pepper, cayenne pepper, paprika and salt to taste.

10. Boil it for a few minutes.

11. Switch off the gas, add the cream and mix it well.

12. The soup is ready to be served. Add fresh cream on the top to garnish it.

You can serve it with warm bread! I served it with Air-fried chicken- recipe to follow soon!!


Amrita’s Doi Mach (seabass in spicy yogurt curry)

Doi mach is a traditional Bengali dish made with rui or katla. It is very special for every Bengali and is one of the delicacies during Durga Puja (festical celebrating the victory of Maa Durga over the demon Mahishashur)! This is my version of the recipe made with sea bass.

  • Cuisine: Indian (Bengali)
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Serves: 4


  • Sea bass fillets- 4
  • Onion, finely sliced- 1 medium
  • Tomatoes, chopped- 1/3 cup
  • Garlic paste- 1/2 teaspoon
  • Ginger paste- 1/2 teaspoon
  • Green chillies- 2 whole
  • Yogurt- 1/2 cup
  • Turmeric- 1 tablespoon
  • Chilli powder- 1 teaspoon
  • Garam masala powder- 1/2 tablespoon
  • Sunflower oil- 4 tablespoons
  • Mustard oil- 1 tablespoon
  • Water- 1/3 cup
  • Salt to taste


1. Wash the fillets, put it in a bowl with 1/2 tablespoon of turmeric powder and salt.

2. Heat 2 tablespoons of sunflower oil in a pan and fry the fish for 2 minutes on each side.

3. Remove it from the pan and drain it on a kitchen towel.

4. Heat 2 tablespoons of sunflower oil and 1 tablespoon of mustard oil in a deep seated pan and add the sliced onion to the pan.

5. Saute the onion till golden brown. Add the garlic paste and cook for 2 minutes.

6. Add the chopped tomatoes, ginger paste, remaining turmeric powder, garam masala powder and chilli powder and cook until the oil starts to separate from the gravy.

7. Switch off the gas and let it cool down.

8. Grind it to a paste in the mixer.

9. Add water to the yogurt in a bowl and mix it well.

9. Transfer the paste to the pan, add the yogurt mix and green chillies to it and cook for 10 minutes.

10. Add the fish fillets and cook for another 5 minutes. Add salt to taste.

11. The fish is ready to be served with a bowl of rice.

Indo Chinese Chicken Saute

When I first made this, I had no recipe in mind. I just kept adding ingredients and this was the final dish. It is a very simple recipe and tastes delicious. Can be served as a starter or with fried rice. I served it with mushroom and chicken rice!

  • Cuisine: Indo Chinese
  • Serves: 4
  • Preparation time: 5 minutes
  • Cooking time: 25 minutes



  • Chicken thighs, deskinned- 4
  • Garlic paste- 1 teaspoon
  • Ginger paste- 1 teaspoon
  • Cumin powder- 1 teaspoon
  • Paprika- 1 teaspoon
  • Black pepper- 1 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Salt to taste

For the sauce:

  • Sunflower oil- 3 tablespoons
  • Spring onions, chopped- 1/2 cup
  • Garlic cloves, chopped- 1 tablespoon
  • Soya sauce- 3 tablespoons
  • Tomato ketchup- 2 tablespoons


1. Heat oil in a wok and saute the spring onions and chopped garlic for 3-4 minutes.

2. Add the marinated chicken pieces and cover it with a lid. Cook for 10 minutes on a low flame.

3. Add the soya sauce and tomato ketchup and saute the chicken for 10 minutes on a medium flame.

4. The Indo Chinese spicy chicken saute is ready to be served. I will post the recipe for chicken and mushroom rice, as it tastes great with the chicken saute.



Lamb tortilla pockets

Have a look at this recipe if you would like to make a simple, quick and tasty Mexican lunch/dinner!

I was thrilled when I bought these tortilla pockets for the first time- it made my life easier! I was wondering what I should make with the lamb mince, when suddenly I saw these pockets in my cupboard. I checked the fridge and found all the necessary ingredients for a Mexican dinner. I made these in no time.

  • Cuisine: Mexican
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Serves: 4


  • Tortilla pockets: 1 packet (8 pockets)
  • Lamb mince 250 grams
  • Onion, finely chopped- 1 large
  • Tomatoes, chopped- 2 medium
  • Garlic paste- 1 teaspoon
  • Ginger paste- 1 teaspoon
  • Coriander leaves, chopped- 2 tablespoons
  • Cumin powder- 1 tablespoon
  • Paprika- 1 tablespoon
  • Cayenne pepper- 1/2 tablespoon
  • Oregano- 1 tablespoon
  • Olive oil: 2 tablespoons
  • Salt to taste


Salsa (you can either buy it or make at home):

  • Plum tomatoes, finely chopped- 15
  • Red onion, finely chopped (small)- 1
  • Coriander leaves, chopped- 2 tablespoons
  • Green chillies, finely chopped- 1
  • Lemon juice- 1 teaspoon
  • Salt to taste

Guacamole (you can either buy it or make at home):

  • Ripe avocado- peeled, and deseeded
  • Coriander leaves, chopped- 1 tablespoon
  • Lemon juice- 1 teaspoon
  • Oilve oil- 1/2 tablespoon
  • Pepper- 1/2 teaspoon

Sour cream

Grated cheddar cheese

Green and black olives

Sliced jalapeno

Hot pepper sauce (if you would like your tortillas to be spicy)


Lamb mince:

1. Heat 2 tablespoons of olive oil in a pan, add finely chopped onion and saute for 5 minutes.

2. Add chopped tomatoes, garlic and ginger paste and saute until the oil starts to separate.

3. Wash the lamb mince and mash it with a spoon or fingers to make it smooth.

3. Add the mince, coriander leaves, cumin powder, oregano, paprika, cayenne pepper and salt to taste. Cook for 15 minutes.

4. The lamb mince is ready to be filled in the pockets.


1. Add all the ingredients and mix it well. The homemade tasty salsa is ready!


  1. Mash the avocado well with a fork.
  2. Add the other ingredients with the mashed avocado and mix it well.
  3. Super-easy guacamole is ready!

Filling the pockets:

1. Pre-heat the oven at 180 degree celsius.

2. Wrap the tortilla pockets in a foil and put it the oven for 10 minutes.

3. Spread guacamole and sour cream inside the pockets.

4. Add the lamb mince, salsa, olives and jalapeno in a bowl and mix it together. Fill the pockets with this mixture.

5. Add the hot pepper sauce and top it with sour cream and grated cheddar cheese.

6. The pockets are ready to be served.

Enjoy the warm tortilla pockets and please leave a comment on the blog if you like it.