Wednesday, April 1, 2015

Savory Sausage and Cheddar Bread Pudding


3 tablespoons unsalted butter
500 gms spicy Chicken sausage (casings removed)
1 medium onion, chopped
1 loaf (18 slices) white sandwich bread, crusts removed and cut into 1-inch cubes
2 cups grated  cheddar cheese
1/2 cup chopped fresh parsley,( If using dried parsley - 1/4 cup)
6 large eggs
2 cups Milk
1 teaspoon salt ( Salt as per taste)
2 teaspoon freshly ground black pepper
2 tablespoon chilly flakes


Grease a 9 x 13-inch baking dish with butter.

In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter.

Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. 

Transfer the sausage to a large mixing bowl, leaving the fat in the pan.

Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. 

Cook the onions, stirring constantly, until soft and translucent, about 5 minutes.

Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.

In a medium bowl, whisk together the eggs, milk, Chilly flakes,salt and pepper.

Pour the egg mixture  over the bread mixture. Cover tightly with cling wrap and refrigerate for at least a few hours or overnight.

Preheat the oven to 200 degrees. Bake for about one hour, until puffed and golden brown. Serve immediately.

Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes.

 Recipe courtesy: Jenn Segal
 I have made few changes in the spices

Friday, March 27, 2015

Hyderabad Baking and Icing classes at Hotel Baserra

I had a wonderful session at Hyderabad City. Love you all!! You were amazing and a Big Thanks and hugs to all who had come for the session, looking forward to meet you soon in June 2015. Menna's Cake Baking Classes Hyderabad
 — at Hotel Bassera

Tuesday, March 3, 2015

Love to wear Saree

It was a difficult task to convince my partner to let me wear saree. I think it is almost a year since I have worn a saree and I just love to wear it.

We went for a wedding at Hyderabad and I got a chance to unfold my manthrakodi (the saree given by your husband at Church on your wedding day). I am wearing this saree after 8 years.

Nanking Restaurant, Secunderabad

I love this place, the place I love to go when I am at Hyderabad, just love their Chinese food.

Chicken Dopiaza


Chicken                  700gms
Lemon                            1/2
Salt                       1 tsp
Oil                         5 tbsp
 Marinate the chicken with the above ingredients and keep it for at least 2 hours.

Onions Chopped           2
Garlic clove chopped    5
Ginger chopped            1 inch
Curd                              2 tbsp
Oil                                 1 tbsp
In a pan add oil and when hot saute onions, garlic and ginger till golden brown
Take it from the pan and cool it. Now make a paste of it in the grinder by adding the curd.

Cinnamon               1 inch
Cardamon                4
Pepper                     1/2 tsp
Oil                           1 tbsp
Turmeric powder    1/2 tsp
Chillie powder        1 tsp
Coriander powder   1 tsp
Tomato puree          4 tbsp
Water                      150 ml
Sugar                              1/2 tsp
Shallots sliced         8
Gram Masala           1 tsp
Tomato Chopped     1
Coriander leaves      2 tbsp chopped


1.     In a pan take oil and saute the whole spices Cinnamon, cardamon and pepper powder for 20 secs
2.     Now add the Onion, ginger garlic and curd puree, saute for few seconds
3.     Add the spices, the chillie, turmeric, coriander powder and saute for few seconds and when you see the oil clearly. 
4.     Add the tomato puree, sugar and water.
5.     Now add the marinated chicken and salt. Cover and cook till the chicken is done.
6.     Meanwhile take a tadaka pan and add oil , shallots and stir fry until browned and add gram masala and stir for 30 secs and remove from the stove.
7.     Stir the shallot mixture into the curry and simmer for 2 mts.
8.     Stir in fresh coriander and chopped tomato and remove from the heat.
9.     Serve immediately with Naan or rice.