Egg Kothu Parotta

My love for Kothu Parotta dates back to my childhood. It has always been one of my very favorite street foods. I’m feeling all nostalgic even as I am typing this. I can picture a hot newspaper parcel lined with fresh banana leaf containing hot and spicy kothu parottas. Eating it with the aromatic korma is simply mouthwatering!
Life here in the UK is so expensive and we cannot frequent restaurants as and when we want like we do back in India (no wonder all the women I know here are amazing cooks!). Last week, one evening, I was in no mood to cook an elaborate dinner and remembered I had frozen parottas in the fridge. So I decided to surprise TH with some Kothu Parottas!


  • 5 small parottas (I used frozen wheat parottas)
  • 2 large onions chopped
  • 2 tomatoes chopped
  • 3 eggs
  • 1 tsp saunf/fennel seeds
  • 1 tsp cumin seeds
  •  1/2 tbsp red chilly powder
  • 1 tsp turmeric powder
  • 1/2 tbsp pepper powder
  • 1 tbsp ginger garlic paste
  • 1/2 cup capsicum 
  • 3 cloves
  • 3 cardamom
  • 1 inch cinnamon stick
  • 1 lemon
  • Few curry leaves
  • Salt to taste
  • In a vok, pour 2 tbsp of oil. When the oil is medium hot, add the cumin seeds, saunf and the spices (cloves, cardamom and cinnamon stick). As they begin to crackle, add the onions, curry leaves and saute until the onions turn golden brown. To the golden onions, add ginger garlic paste and saute until it looses its raw smell. Now add the chopped tomatoes and a little salt. Close it with a lid and allow it to cook on low flame.
  • In the mean while, if you are using frozen parottas, put the parottas in a bread toaster set to high temperature. Once they pop out, tare them into small pieces, pour a little oil in a pan and toss the parottas in it until they become crispy. 
  • Transfer the parottas in a pate and in the same pan break three eggs and scramble it until its cooked. Turn off stove.
  • Once the tomatoes are cooked, add chilly powder, turmeric powder, pepper and salt. Give it a mix and add the crispy parottas and scrambled eggs. Stir it until all the ingredients are blended well. Now add the capsicum and give one final mix. Turn off stove. Garnish with coriander leaves and serve hot with a squeeze of lemon.


There are some foods that I enjoy munching even as I am preparing it. One such is this cauli-fry! By the time it reaches the table, half of it has already made its way to my tummy!


  • 1 large cauliflower
  • 1/2 tsp turmeric powder
  • 1 tbsp chicken masala
  • 1/2 tbsp black pepper powder
  • 1 tsp red chilly powder
  • 2 tbsp rice flour
  • Salt to taste
  • Oil for deep frying
  • Wash the cauliflower and cut it into medium size florets. Pour three cups of water in a vessel, add turmeric powder, a pinch of salt, immerse the cut cauliflower in it and bring the water to a boil. As soon as it begins to boil, turn off the stove, drain the water and allow the cauliflower to cool. (This cleans up the vegetable inside out killing tiny worms that often hide inside the florets.)
  • To the cauliflower, add chicken masala, red chilly powder, pepper powder, rice flour and salt and let it rest for 20 minutes.
  • Deep fry in oil on medium flame until it turns golden brown.
  • Serve hot with tomato ketchup.

Homemade French Fries – My Way!

The very first time I ate french fries was on my maiden foreign vacation to Germany in 1988. I was just 6 years old. I do not remember much of what I saw or ate, except for very few faint memories. But one event still stands out. It was a welcome party that our hosts threw us. We were the first Indian family to visit that tiny village of Machtolsheim. The entire village gathered, even the local newspaper was there to interview my parents and we were served some delicious German food. However the only thing I remember of that party is eating french fries for the very first time! Trust me, it was love at first sight!

Recently, I discovered this very easy method of preparing french fries by myself. It did turn out pretty tasty and my nephew who visited us last weekend told me he really enjoyed it! Here’s how you could make some for your kids!


  • 3 large potatoes, cut in half
  • Oil for deep frying
  • Salt
  • Pressure cook the potatoes for 2 to 3 whistles. Once the pressure escapes, drain the water and allow the potatoes to cool down. (Since you pressure cook the potatoes, it consumes less oil and fries fast!)
  • Gently peel the skin and cut the potatoes into stripes.
  • Deep fry in oil until golden brown.
  • Sprinkle salt and pepper/chilly powder/chaat masala and serve hot with tomato ketchup.