Corn Fritters- The Gordon Ramsay Way !

Hello Readers,

Do you go through a few evenings when you just want to eat something delicious but cannot decide what? Or those afternoons when you are not too hungry but want to savor something light and fun. Or are you running out of ideas for snacks/starter dishes for your next house party? Well if YES is the answer to all these questions then this is the perfect dish to try out.

Well i go through these days most of the time when i just cannot decide what to cook & eat. Recently when i was food hunting in my own kitchen i found nothing exciting  and then came across a can of sweetcorn and suddenly the corn fritters recipe shown on Gordon Ramsay’s Ultimate Cookery Course which i watch religiously struck my mind. Well let me tell you if you are a  newbie to cooking this is the perfect dish to try to boost your confidence because not just its super easy to make but it hardly takes 10 minutes to dish this out from scratch and also all the ingredients involved are basic & easily available in your own kitchen.

What are we cooking? – Corn Fritters..!!


What are we using?

A can of sweetcorn

1 cup all purpose flour

1/2 tsp baking powder

1 tsp salt

1 tsp pepper

1 egg

4 tbsp milk

A bunch of coriander (finely chopped)

A bunch of spring onion (finely chopped)

1 tomato (finely chopped)

2 green chilies (finely chopped)

Olive Oil


What are we doing?

Step 1- Sift a cup of flour and add 1/2 tsp baking powder. To it add salt, pepper, an egg, 4 tbsp of milk and mix it well to make a smooth batter.

Step 2- To the batter add a drizzle of olive oil to relax the mixture. To it add your washed and drained can of corn, finely chopped spring onion, chilies, coriander and tomatoes and mix it well to form a smooth batter. Make sure the batter is not too runny. It should have the consistency of a cake batter (To adjust  you can add  flour to thicken and milk to thin down the mixture).

Step 3- Heat 2 tbsp oil in a pan and add a spoonful of the mix to the oil. Fry each side till golden brown.


There you go ! Your Corn Fritters are ready in a jiffy. Serve it with a dip you love. I have used a ready made sweet chili garlic dip(as seen in the picture). Another dip that goes really well with this dish is a yogurt based dip that you can make in a minute. Take a  cup of low fat Greek yogurt, to it add a finely chopped green chili, some finely chopped coriander and the juice of half a lemon. Mix it well and there you have your own home made creamy yogurt dip bursting with flavors.


Let us know how it turned out and for any queries write us back. We will be happy to help you.

Happy Cooking…

Lots of Love,


Carrot and Coriander Soup

Hi readers,

Delhi is getting colder by the day and nothing beats a cold day better than a bowl full of warm soup! So, today for lunch, I made my favorite soup, carrot and coriander. I first tasted this soup at a really small cafe in London a year back. Even though that soup wasn’t as velvety and creamy as I would’ve liked it to be, the flavors were phenomenal! My mouth was bursting with flavors, never knew carrots could do that :p I think I underestimated their potential.

I never really liked carrots.. I am actually repulsed by them but this soup is a different story altogether, the carrots just melt and mix with that beautiful stock on a bed of onions and garlic, it almost tastes like cream and once you squeeze that lemon in, the coriander flavor pops out! So, even if you detest carrots, I urge you to still try this recipe. If you don’t fall in love with it, write back to me, because something is seriously wrong with you!

P.s.- My friend, Mrinalnee, asked me today if I really make all this stuff or just get recipes from the internet and put ’em up! I I bet this is not the last time I’m going to have to answer this because a lot of people might have the same question, so guys, let me assure you that we cook each and everything that you see on our blog! These pictures belong to us and are of the food we cook, they are not taken off the internet! So you can be sure that whatever we’re putting up here is a tried and tested recipe! Don’t worry.. you’re in good hands :p

If any recipe doesn’t turn out well, please write to us and together we’ll find out what went wrong!

P.p.s- We’re not recipe developers yet, ,we occasionally mix and match stuff and come up something completely new but only ‘occasionally’! The recipes on this blog have been inspired and adjusted to perfection!

So, What are we making today?

Carrot and Coriander Soup (Serves: 2)

This recipe has been inspired by Jamie Oliver’s Carrot and Coriander soup, you can find the original recipe here 


Carrot and Coriander Soup!

What are we using?



1 tbsp olive oil or vegetable oil

3 carrots, peeled and sliced

1 medium sized onion, Chopped

3 garlic cloves, chopped

2 tbsp chopped coriander

Juice of half a lemon

1 tsp coriander powder

1 tsp black pepper powder

1 vegetable stock cube

500 ml water

Salt to taste

Single cream to serve

*If you don’t want to use vegetable stock cubes, you can use fresh vegetable stock instead. you will need 500 ml vegetable stock.

** Ideally orange carrots are used to make this soup, I’ve made this soup using orange and red carrots both and the taste does not differ. So red or orange, you can use whatever is available.

What are we doing?

Step 1: Heat oil in a pan, add onions, garlic and carrots to it. Saute until the carrots start to turn soft, about 5 minutes, make sure that you don’t overcook them. The carrots must not loose their color. Add 1 1/2 tbsp fresh coriander, coriander powder, pepper and salt and cook for a minute.


Love the colors! ❤

Step 2: Boil water and add vegetable stock cube to it so that it’s completely dissolved. Add this stock to the carrot mixture and bring to a boil, the simmer for 10 minutes or until the carrots have softened.

Step 3: Blend this mixture and add water if required. Add the remaining 1/2 tbsp fresh coriander, lemon juice and salt & pepper if required. Serve with fresh cream if you like, only makes it tastier!

Enjoy this delicious warm soup with buttered toast and bread sticks!




Do let us know what you thought about this soup and any new recipes that you might like to know about! We’ll share that next!

p.p.p.s- My biggest critic, my brother, who rarely ever tastes anything  I make, loved this soup! I’m sure you will too!  Try it!


Radhika xx

Easy Peasy Cream Eggs

Hello readers!

Today I’m sharing with you a really easy way to turn your humble boiled egg into a plate full of solace!

So, I never mentioned how me and Maitri met, right? Well, we were studying in the same university in London and lived only a building away! That meant lots of dinners together, lots of cooking and lots of yummy food! These no-fuss cream eggs were our savior in the kitchen when we had zero time to cook. So, if you’re running late, or need a side dish for dinner, or are just too lazy to cook, you need to read this recipe. These cream eggs will melt your heart, total comfort food in no time! Eggs are so underestimated but in this dish they’re our hero! This recipe is completely original, so I can proudly say I made a contribution to the culinary world! Or my uncle did, who conceived this recipe. :p


Easy Peasy Cream Eggs- Straight from the pan !

This dish is a complete winner, all our friends who’ve tasted it have asked us for the recipe! So guys I hope you’re all ears…and eyes! This recipe is pretty basic, but then again we’re basic too! NO PROFESSIONAL CHEFS HERE GUYS! Now we know they’re not the prettiest looking dish but trust me, what these eggs lack in looks they make up for in taste! Try them and you’ll know!

So, What are we making?

Easy Peasy Cream Eggs.

What are we using?

Nothing really..

A few boiled eggs sliced breadth-wise, depends how many people you’re making for.

Single cream (or Double, if you don’t mind the extra calories)

Fresh coriander chopped (Lots of it)

Fresh green chilli chopped (make sure they’re not too hot, medium hot chili for a little crunch is what we need)

Salt and pepper to taste

What are we doing?

Step 1: Heat a pan, it doesn’t have to be crazy hot, just warm or your cream will split. Put in some cream, enough to cover the base of the pan. Put in the eggs and cover them with cream (another layer). There has to be enough cream to just cover the eggs, please don’t drown them in cream.

Step 2: Sprinkle lots of coriander and green chili, add the salt and pepper and just give it a stir so that everything comes together nicely.

Step 3: There is not step 3, it’s done!

Serve your eggs piping hot as a side dish or a main! You could have them for breakfast over a toasted bread or just on their own. They’re amazingly yummy, solace on a plate! I hope you enjoy these eggs. Please write back if you have any suggestions or queries!


Radhika xx