Homemade Chicken Nuggets

Why do i want to make chicken nuggets at home when they are easily commercially available everywhere? Well, for me the biggest and only motivation is the fact that i will know exactly what my child is eating.

I’m sure a lot of moms must have heard stories about how they are so bad for the kids since they are made of all kinds of rubbish and NOT real chicken. Oh boy! sure sounds scary, but try explaining to a 3 year old why he cant have his favorite snack anymore and kick start his tantrum mode…nope! no, thank you.

Honestly, i haven’t come across any kid yet who doesn’t like nuggets. So the simple solution is to make them at home, at least that way you know you are feeding them some good protein. And trust me these nuggets are super easy to make and guess what?!…they taste just like the store bought ones. Seriously!

chicken nuggets

makes approx 20 nuggets


250g chicken mince

2 slices of bread

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp paprika OR red chili powder

1/4 tsp grounded black pepper

1/2 cup flour

1/2 cup breadcrumbs

1 egg


1. Mix together the first six ingredients in a food processor.

2. Place flour , crumbs and a beaten egg in separate bowls.

3. Shape the meat mixture into any shape you like, then coat with the flour, then egg and lastly coat with breadcrumbs and press together.

4. Fry them until golden and crisp.


– freeze in a covered container after coating the nuggets. You can use them later any time like the usual store bought ones.

– 2 slices of bread makes approximately 1/2 cup of breadcrumbs


Easy peasy zesty salad

zesty salad

This is a very light and refreshing zesty salad. One good reason why i like making salads is because they are easy, quick (minus the prep time) and of course healthy. Who can eat plain old veggies happily right? So i just add a dash of this and a pinch of that to add some healthy flavors that i can happily devour.

Plus this is such a versatile salad…you can add just about anything that you have at hand.


. 1/2 cup carrot, julienne

. 1/2 cup cabbage, finely chopped

. 1/2 cup boiled potato cubes

. 1/4 cup pomegranate

. salad dressing

What you need for the dressing:

. 1 tblsp extra virgin olive oil

. 1 tsp lemon juice

. 1/4 tsp red chili flakes

. 1/4 tsp brown sugar

. 1/4 tsp salt

. a small clove of garlic, finely minced


1. In a mixing bowl toss together all the veggies.

2. In another small bowl mix together the dressing ingredients, give it a good mix. Taste to adjust according to your taste.

3. Add dressing to the salad bowl and mix it up and its ready.

* Other options: You can add olives, tomatoes, chunks of apples and feel free to let your imagination run wild 🙂


Happy munching!

Moist Banana Bread

moist banana bread

It’s funny how i love all banana flavored cakes, breads and desserts and yet i don’t like eating the actual fruit. Hmm.

So when i have bananas in the house, i try to feed as many of them as i can to my kiddo and then anxiously wait for the leftovers to ripen up. I now know from experience and reading much too many recipes that a good banana bread needs over ripe bananas…the ones that no one would eat and you are bound to throw away. Not anymore. Use those bananas to make this deliciously moist banana bread or use them in the form of cupcakes, layered cake etc. (will post recipes for those too along the way).

What You Need:

– 1/2 cup butter, softened

– 3/4 cup regular white sugar

– 1/4 cup brown sugar

– 3 eggs, at room temperature

– 1 teaspoon vanilla extract

– 1 3/4 cup flour, sifted

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup mashed very ripe bananas

– 1/2 cup sour cream

– 1/2 cup walnuts, chopped (optional)

How To Make It:

1. Butter and flour a loaf pan.

2. In a large bowl, combine butter and sugars and beat together until creamy. Add eggs one at a time, mix well. Add in vanilla essence and mix.

3. In a seperate bowl, sift flour, baking soda. mix in salt.

4. Now add this flour mixture to the butter mix; a little at a time. mix in well after each addition.

5. Add sour cream, mashed bananas and walnuts (if using). Mix until just combined.

6. Bake at 180 degrees for 1 1/2 hours. (insert a tooth pick in the middle to check if its done)

7. When done get it out of the oven and on a cooling rack. If you can resist, let it cool before slicing up.

NOTE:* If you don’t want your bread to be too sweet you can subtract some of the sugar…use 1/2 cup instead of 3/4 cup. It depends on the bananas you are using…some are naturally more sweeter and some aren’t.

*Don’t skip on the sour cream, since that is pretty much the magic ingredient in this recipe.

Happy Baking 🙂

banana bread loaf

No-Bake Cheesecake

cheesecake slice

Cheesecake, Oh Yum!

Seriously, give me any kind of cheesecake, any time of the day and i will be in heaven. This is definitely my most favorite dessert/breakfast/treat. True, it’s way too high in calories…but its not like you are gonna eat a cheesecake everyday, so once in a while is good. Especially good for all those mood swing crazy times. We all deserve a break, right?!

Found this Martha Stewart recipe on their website and was just dying to try it out and hoping hoping hoping that it wouldn’t go wrong. When i finally made it, i was over the moon. This cheesecake tastes amazing and the best part is the texture. smooth, velvety and delicious. Its obviously nothing like a classic baked cheesecake but i love this easy no bake one just as much. And oh wait, the best part about making this is that it doesn’t call for gelatin and still holds up real nice (yes, i’m scared of using gelatin in my cooking…fearing it will ruin everything if i don’t mix it right…strange, i know).

So go right ahead and whip up this cheesecake with no fears.

No-Bake cheesecake


20 wheat biscuits/graham crackers

10 tblsp melted butter

1 tblsp brown sugar

1 tblsp regular white sugar

500 grams cream cheese (room temperature)

1 1/4 cup condensed milk

1/4 cup + 2 tblsp lemon juice

1 tsp vanilla essence


  1. Put biscuit/crackers in a food processor and process until fine crumbs form. Or crush them with a rolling pin.
  2. Pour crumbs into a bowl; stir in the sugars. Add butter, and mix until well combined.
  3. Press the crumb mixture into a springform pan, press down with the back of a spoon or just use your fingers. If you want you can spread it up the sides too. Chill crust in freezer for at least 15 minutes.
  4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the vanilla and lemon juice (and watch the magic happen).
  5. Pour the filling into the crust; smooth the top with a spatula. Cover with plastic wrap, and refrigerate until firm…ideally overnight.
  6. Once its set, unclasp sides of pan, and remove cheesecake. Decorate as desired. You can add any kind of topping/flavors to the cheesecake. I drizzled mine with some chocolate glace.
  7. Now dive in and eat.

slice of heaven