I have RA

Hi Folks
Sharing this post that I wrote on a new blog I have started. As you will gather from this post, I have not been well for the last few weeks and have been diagnosed with Rheumatoid Arthritis.

I thought sharing my experiences with treatment and in general about dealing with different aspects of this disease could benefit others with the disease too. Staying optimistic and hoping to continue with my passion for cooking and baking and to keep posting recipes on this primary blog!

Click on the link below to read my post:

I have RA



Chickpea Batter Fried Fish (Fish Pakoras)

DSC_0184Fish Nuggets! That’s the name my kids have given this! But don’t let the name fool you – these are nothing like the Nuggets mass produced by the fast food world. These are fish pieces dipped in a batter of chickpea flour (besan) and spices and cilantro.  The fresh cilantro makes these so incredibly flavorful! Oh my, my mouth is watering just thinking about them …which is making it impossible to write this post! The kids just cleaned up the few pieces we had left over from last night. Perfect little bites – crispy coating of chickpea flour and soft white fish inside. The family gave it a perfect 10/10. My son went along to say that these would have been a winner if I had made these in any cooking contest! Wow! now that’s something right? I guess I don’t really need to say anymore…but I will still say this – this is a great way to get your kids to like fish if they don’t already do that is. Ours is a ‘seafood devourer’ family so I don’t need to try hard but believe me this is one recipe your kids will absolutely love!

DSC_0170I used tilapia filets but I suppose other fish filets like cod would be fine too. We had these for dinner with a large bowl of salad comprising of black beans,cucumber and avocados. However these would be a perfect snack or an appetizer dish. If you are planning on making this for an appetizer for a party, make sure you make lots of it though! Coz these are going to go by pretty fast! Guaranteed! Young and old alike will fall for these fish bite delights! We just had these last night and I am already craving for these right now 🙁

I am bringing these very tasty fish pakoras to Fiesta Friday this week.


Chickpea Batter Fried Fish (Fish Pakoras)

  • Servings: Makes about 30 pieces/bites
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


  • 1 lb of fish filets (approximately) cut into about 1 inch wide pieces
  • 1/4 tsp salt
  • 1/2 tsp red chilli powder

For making batter:

  • 1/2 cup chick pea flour or gram flour (besan)
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt
  • 1 tsp garam masala powder
  • 1/4 cup fresh cilantro, chopped finely
  • 1/2 cup water plus 1 tbsp more


Wash the filets and pat dry using paper towels. Sprinkle with the red chili and salt and keep aside.

Heat a deep frying pan with oil.

In a small bowl, add all the batter ingredients except water. Add water slowly little bit at a time mixing to avoid any lumps. After you use up all the water you should end up with a thick batter.

Check oil temperature by dropping a drop of batter in it. if it rises right up sizzling, then oil is ready. Keep heat on medium.

Fry the fish pieces by dipping them one by one in the batter and pouring in the hot oil. You can fry 6-8 pieces at once depending upon the size of your frying pan.

Fry the pieces until the outside is crispy and yellowish brown. Drain on paper towels to remove excess oil.

Serve hot!









Chili Peanut Chicken Curry (Chicken in a red chilli peanut sauce)

collage3 If you like Chicken and if you eat Chinese take out, you would have certainly tried ‘Kung pao’ chicken. Kung Pao chicken is a fiery chicken stir fry dish with peanuts which has red chillies for the heat. Just like any other chinese take-out it tastes great while piping hot and when you are really hungry ‘and not in the mood to cook’ 🙂 Usually hubby dear’s chicken curry is what we crave for and he usually appeases us by cooking his ‘special chicken curry’ every weekend. That reminds me that I need to note down his recipe next time he cooks it so I can post it! Anyways, because of hubby’s chicken curry being so tasty, I only rarely get a chance to cook chicken curry. But whenever I do end up making it, I always want to try something new. I absolutely love chicken in any form and since chicken lends itself to so many options, I am always inclined to try different things with it. Mostly I try changing the blend of spices a little bit etc. just so we end up with slightly different flavors in the chicken curry each time. This past week when I got a turn to make chicken curry, suddenly from nowhere ‘Kung pao chicken’ came to mind! Hmm…Red Chillies, Peanuts! Wow! I thought how about I incorporate both into the curry for a red hot chicken curry! My mouth started watering just thinking about it so i absolutely needed to give it a try! And as expected you could never go wrong with chicken curry anyway you cooked it but especially not when you grind red chillies and peanuts into a paste and incorporate into the curry! Finger licking spicy and delicious! YUM YUM just YUM! I am bringing this fiery Chicken curry to Fiesta Friday this week. Be sure to check all the wonderful recipes there! DSC_0135

Chili Peanut Chicken Curry (Chicken in a red chilli peanut sauce)

  • Servings: Serves 4-6 when served with rice or rotis
  • Time: 40 minutes
  • Difficulty: Easy
  • Print

  • 2 lbs (about 1 kg) chicken thigh pieces cut into bite size pieces, cleaned and washed
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt

For the ground masala paste

  • 1/2 cup roasted unsalted peanuts
  • 1 inch by 1 inch piece of fresh ginger
  • 6 garlic cloves
  • 2 large Kashmiri red chillies
  • 1/2 cup hot water to grind

For the curry:

  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • whole cloves 4-6
  • cinnamon stick 1 inch piece long
  • 2 medium size onions, finely chopped
  • above ground masala paste
  • 2 medium tomatoes, chopped
  • 1 medium potato cubed (optional)
  • 1 cup water
  • salt additional if needed

Method: Mix the washed chicken pieces with the red chili powder, salt and turmeric. Keep aside. In a food processor grind all the ingredients listed under ‘ground masala’ to a fine paste. In a large cooking pot, add the oil and heat for a minute. When hot turn heat to medium and add the cumin seeds, the cloves and the cinnamon stick. Immediately add the chopped onions and stir for 4-5 minutes on medium heat or until cooked through. Add the ground masala paste to the onions and stir for 1 minute. Next add chopped tomatoes and sauté 3-4 minutes on low heat. Add the chicken pieces to the above mixture and add the water and bring to a boil. Check for salt and add more if needed. Then bring to a simmer and cook for about 20 minutes stirring every 5 minutes or so to prevent the pieces from sticking to the pot. (If adding potatoes, then add them towards the end to cook for about 10 minutes.) Turn heat off. Serve hot with rotis or cooked white rice. Notes:

  1. You can add more water towards the end of cooking time if you like your curry to be more runny.
  2. You can reduce or add more red chili powder per your taste. This version is moderate hot. So add more if you like spicy hot and less if mild.