Thursday, June 25, 2020

Mutton Chops Masala

Spicy mutton chops cooked in a caramelized onion and tomato gravy, with not many ingredients, yet bursting with flavors!
Mutton Chops Masala


1/2 kg mutton chops
4 Tbsp oil
3 medium onions, coarsely ground into a paste
4 large tomatoes, coarsely ground into a paste
2 Tbsp ginger garlic paste
2 heaped tsp kashmiri chili powder
1 1/2 heaped tsp coriander powder
a pinch of baking soda
2 cups hot water
salt to taste
2 tsp chat masala
2 tsp garam masala powder

  • Heat oil in a pressure cooker. Add the coarsely ground onion and tomato. Saute for 5 minutes.
  • Add the mutton chops, salt and mix well. Cook for 1 to 2 minutes.
  • Add the chili powder, coriander powder and baking soda.
  • Mix well. Add 2 cups of hot water and mix well. Close the pressure cooker and cook for 15 minutes or until the mutton is cooked.
  • Open the pressure cooker once the steam is released. Simmer and cook again.
  • Add the chat masala and garam masala. Mix well and continue cooking until the gravy thickens and the masala attains a nice dark reddish brown shade.
  • Serve hot sprinkled with some chopped coriander leaves.

Tuesday, June 23, 2020

Paneer Makhani (Restaurant style)

Succulent cottage cheese cubes cooked in a creamy tomato sauce with a hint of tang and sweetness makes the irresistibly delicious Paneer Makhani or Paneer Butter Masala, just how you get at the  restaurants! This classic paneer recipe captures the authentic flavors and is effortless to make.
The only task is to make the makhani sauce. But once that's ready , then everything just happens in a bliss.The best part of this is that the makhani sauce can be made ahead and frozen for later use. So the next time you have to make a paneer makhani or paneer butter masala, you just have to thaw the sauce and heat it along with some cream and paneer. Add a dash of kasoori methi and garam masala and there you go, your authentic restaurant style paneer makhani is ready in hardly five minutes.

 250 gm paneer/cottage cheese

For Makhani Sauce :
3-4 tomatoes, pureed
1 onion, sliced
2 tbsp butter
1/2 tsp garlic paste
1/2 tsp ginger paste
2 Tbsp tomato paste
1 tsp kashmiri chilli powder
1 1/2 tsp coriander powder
1 1/2 tsp cumin powder

3/4 cup cooking cream
2 tsp tandoori masala powder
salt to taste
1/4 tsp kasoori methi/dried fenugreek leaves
1/2 tsp garam masala powder

  • Heat the butter in a sauce pan. Add the sliced onion and saute on medium low heat until the onion starts to sweat.
  • Now add the ginger paste and garlic paste. Fry for just 30 seconds. Now add the tomato puree and mix well.
  • Add the tomato paste(this gives that beautiful red color to the dish) and mix well.
  • Add the chili powder, coriander powder and cumin powder. Mix everything well. Cook this for 5-7 minutes or until the tomato is cooked well and the sauce starts to turn slightly thick. The color of the sauce also will change into a slightly darker shade.
  • Now remove from heat and allow to cool completely.
  • Once cooled, gring this into a smooth paste. The makhani sauce is ready.
  • (For 250 gms of paneer we will be using only half of the prepared makhani sauce. You can freeze the remaining for later use.)
  • Heat half of the makhani sauce in a pan. Once it starts to bubble add the cooking cream and mix continously.
  • Add the tandoori masala powderand salt.(Some tandoori masalas have salt in them , so adjust the salt accordingly). Mix well.
  • As it starts to boil, add the paneer cubes and mix everything well.
  • Cook on a low heat for 1 to 2 minutes.
  • Sprinkle crushed kasoori methi  and garam masala powder. Mix well. As you see the oil layer oozing from the sides, remove from heat and serve.
*You can add a dash of sugar or honey too if you prefer in the end. They do add that in the restuarants!

Overnight Apple Oats Smoothie

Sip your way to a healthier breakfast with this tasty Apple Oats smoothie. This nutritious smoothie recipe will get your day started off right and will leave you tummy full. Natural sweetness from the apple and dates makes this really healthy. You can add any nut of your choice like walnuts, almonds, cashew etc. I have used here almonds, but if you are using almond milk you can choose to add any other nut other than almond. The best part is that you can make this overnight, taking some time off your  busy morning schedule!

1 apple (chopped)
4 tbsp oats
1 tbsp chia seeds
2 dates (pitted)
4 almonds (chopped)
1 1/2 cup milk/almond milk

  • Add the apple, oats, chia seeds, dates and almonds along with one cup of milk or almond milk into a mason jar.
  • Mix and refrigerate overnight or for at least three hours.
  • Empty the contents from the mason jar into a blender(the oats must have puffed and absorbed all the milk by now). Add half cup more of milk/ almond milk(alternatively you can add water too) and blend well.
  • Pour the smoothie into a serving glass and have it ! Breakfast made so easy:)))

Thursday, May 28, 2020

Brazilian Lemonade

A refreshing, delicious and at the same time a simple drink as the name suggests- lemonade but though the name is so actually here lemons are not being used. Instead fresh green lime is the main ingredient. Hence it's also known as Brazilian limonada. The tartness of the green lime and the creamy sweetness of the condensed milk go hand in hand leaving you so fresh after having this drink.
Grab some fresh juicy green lime, preferably the seedless ones with thin and soft skin. Cut off the ends and cut each lime into one eighths. Put them into a blender. Pour down chilled water. Add sugar and the secret ingredient of this lemonade which makes it different from the usual lemonades...condensed milk. Give the blender 4- 5 pulse shots and strain the lemonade. Keep your glasses ready filled with ice cubes and slices of lime. Pour the strained lemonade into the glasses and have them immediately. So refreshing this drink is that you will be back to refill your glass! The only drawback of this drink is that, you can't make it ahead and keep for long. Make it and serve it immediately!

  • 2 lime
  • 3 cups water
  • 1/2 cup sugar
  • 1/4 cup condensed milk

  • Cut the ends of each lime and cut them into one-eighths.
  • Into a blender add the lime, measured water, sugar and condensed milk. Pulse 4 to 5 times and stain through a mesh. Do not blend it for too long, or you will end up with a bitter tasting lemonade.
  • Fill your serving glasses with ice and sliced lime. Pour the strained lemonade into the glasses and serve immediately.

Thursday, May 21, 2020

Honey Chicken

Honey chicken, a favorite take out dish which can be replicated at your home so easily and it tastes much better than the restaurant one. Chunks of crispy batter fried chicken tossed in a sticky sweet glaze is purely irresistible when served on a bed of piping hot noodles or fried rice. I have tried several versions of honey chicken but found this to be the besttt!  If you haven't tried it yet, then do try out this's really lip smacking!

Some points that have to kept in mind while making this dish
  • Preferably use tender chicken breasts or boneless thighs to make this. And if you are using the breast, slice the breast horizontally through the middle and then cut into small cubes.
  • In the batter mix, while adding water, add ice cold water- this makes the batter light and as an end result you will get  chicken which is crispy out and at the same time soft and juicy inside.


250 gm boneless chicken breast or thighs
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper powder(preferably white pepper, I have used her black pepper as I didn't have white pepper in stock)
1 1/2 Tbsp water

For the honey sauce
2 1/2 Tbsp tomato ketchup
2 Tbsp sugar
1 Tbsp honey
1 1/2 Tbsp water

For the batter
1 egg
salt to taste
1/4 tsp garlic powder
1 tsp baking powder
1/4 cup corn flour
6 Tbsp all purpose flour
5 Tbsp chilled water/ice water
1 Tbsp vegetable oil
  • Cut the chicken into small bite sized cubes and marinate it with all the ingredients under 'marination'. Refrigerate the marinated chicken for 20 minutes.
  • Meanwhile mix all the ingredients mentioned under 'for the honey sauce' and keep it aside.
  • In a bowl, except oil, add all the remaining ingredients mentioned under 'for the batter' and whisk well.
  • Once everything is mixed well , add the oil also and whisk very well until you get a smooth consistency batter.
  • Now take the marinated chicken cubes and add it into the batter. Mix well, so that the batter coats each and every chicken piece well.
  • Heat enough oil for frying. Fry the chicken pieces one by one in small batches. Fry each batch for exactly one minute and remove and keep aside.
  • Once you have fried all the chicken pieces, then into the same oil add all the fried chicken pieces in one go and fry till golden brown(keep turning them around in the oil). Fry for at least 4-5 minutes on a medium heat. Remove with a slotted spoon and keep aside.
  • Now in another pan, heat the prepared honey sauce. Once it starts to bubble add the fried chicken pieces and toss well so that each and every chicken piece is nicely coated with the sauce. Remove from heat and sprinkle some toasted sesame seeds.
  • Serve hot with noodles or fried rice.

Thursday, May 07, 2020

Spicy Potato Stir Fry

Cooking is really a stress buster many a times but sometimes the thought of what to cook for the day creates a lot of stress are certain days when you are in a full mood to do an elaborate cooking and those are the days you experiment on various cuisines and recipes that you have saved or kept aside to try out 'one day'. On the other hand there are days when you get really irritated at the thought of what to cook for the day, the days when you just don't feel like lagging around for a long time in the kitchen or rather days when just feel like ordering food from out and just laze out on your couch. During this covid struck period, when ordering food from out is also something we all feel a bit hesitant to do, you are left with no choices but to cook something for your family, then, on such days  make this spicy potato stir fry or potato mezhukupuratti. It's such an easy recipe and the aroma that spreads in the house while making this dish makes me really nostalgic. Potato cubes getting roasted in an onion and chili paste in the lovely coconut oil is just heavenly. My favorite combination to go with this potato stir fry is curd rice/thayir sadam. The spiciness of the stir fry goes well balanced with the cool curd rice..a really yummy combination. Though I thought of making curd rice with it as usual, later on I changed my mind and served it with some moru curry/ yogurt based curry, rice and pappad.

Check out how to make this potato roast that basically requires just three main ingredients- potatoes, onion and chili powder.

2 large potatoes, peeled and cut into one inch cubes
1 large onion, roughly chopped
2-3 tsp kashmiri chili powder(adjust the chili powder as per your taste)
3-4 Tbsp coconut oil
salt to taste

  • In a saucepan , bring plenty of water to a rolling boil.
  • Add the potato cubes, and allow them to boil for just two minutes on high heat. Remove the potato cubes and keep aside.
  • Coarsely grind the roughly chopped onion and chilli powder and keep aside.
  • Heat coconut oil in a pan. Add the coarsely ground  onion paste. Fry for two minutes on medium low heat.
  • Now toss in the potato cubes and mix well.
  • Cover and cook on a low heat until the potatoes get cooked.(Keep mixing in between)
  • Once the potatoes are soft and cooked, add salt to taste and mix well.
  • Cover and cook again for two minutes more.
  • Open, mix well and fry for a few seconds more.
  • Serve hot with rice / curd rice / bread

Friday, May 01, 2020

Easy Nutella Icecream

Never attempted to make icecreams at home, as I used to have a feel that its a herculean  task and the taste never would reache anywhere near to the store bought one, until I made this one! An utterly delicious creamy nutella icecream, that can made by kids too. Yes, my younger one is the one who makes this icecream at home, whenever we crave to eat it. It's that simple and tasty! You can whip it up in just five minutes and then freeze!

1 cup heavy whipping cream
1/2 cup condensed milk
1 tsp vanilla extract
1/4 cup nutella
1 1/2 Tbsp melted butter(room temperature)
Roasted and crushed  nuts(optional)
chocolate syrup(optional)


  • Into a bowl add the melted butter, nutella, vanilla extract and condensed milk. Mix everything well and keep aside.
  • In another large bowl, add the whipping cream(should be really cold) and whip with a hand mixer until you get soft peaks.(You can beat with a whisk if you don't have a hand mixer)
  • Now slowly add in the nutella condensed milk mixture and flod everything well, slowly, until everything is mixed well.
  • Transfer into a freezer safe container and freeze for 6 to 8 hours or until set.
  • Scoop out delicious and creamy  nutella ice cream into serving bowls .Drizzle some chocolate syrup and sprinkle chopped/ crushed nuts on top and serve.

Thursday, April 23, 2020

Egg Vindaloo

4 boiled eggs

To roast the eggs 
1 Tbsp oil
1 tsp kashmiri chilli powder
1/2 tsp turmeric powder

To grind into paste
2 tsp chopped garlic
1 tsp chopped ginger
1/4 tsp mustard seeds
1/2 tsp fenugreek seeds/ methi/ uluva
1/2 tsp cumin/jeera seeds
1 tsp whole pepper corns
1 Tbsp kashmiri chili powder
2 tsp vinegar
1 Tbsp oil

1 1/2 cup finely chopped onions
1 cup finely chopped tomatoes
salt to taste
1 tsp sugar

  • Heat 1 Tbsp oil in a pan, on a low heat. Add 1 tsp kashmiri chili powder and 1/2 tsp turmeric powder. Fry the powders for a few seconds(take care not to burn the powders, so ensure the heat is on low).
  • Toss in the boiled eggs and roast for about one minute . Remove and keep aside.
  • Meanwhile, grind all the ingredients mentioned under  'To grind into a paste' into a paste and keep aside. This is our vindaloo masala.
  • Heat 3 Tbsp oil in a pan. Add the chopped onions and saute until the onions turn golden brown. Do this also on a medium low heat. You can add a pinch of salt so that the onions caramelize quickly.
  • Once the onions turn golden brown, add the grinded vindaloo paste. Fry until the raw smell of the paste goes and oil starts to ooze from the sides.
  • Now add the chopped tomatoes and saute. Cover and cook, until the tomatoes turn mushy.
  • Continue cooking until the oil layer is seen. Now toss in the roasted eggs and mix well.
  • Add more salt to adjust the taste.
  • Add sugar and mix well.
  • Finally you can add a little hot water to adjust the consisitency as per your liking or serve it as such.
  • Enjoy delicious Egg Vindaloo with some hot steaming white rice or any bread of your choice!

Thursday, April 09, 2020

Curry Leaves Chicken Roast

Kadi patta, curry veppila or curry leaves is a staple in Indian dishes . Commonly used as seasoning, this leaf adds a special flavor to every dish it is added to. But there is more to the humble curry leaf than simply flavor. Packed with carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper, minerals and vitamins, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.

So during this stressful period when the corona virus pandemic is ruling the world, we have to take care of our immune system. Curry leaves and pepper do help a lot in keeping our immune system strong. This curry leaves chicken roast is one way to get this green leaf into our system, as mostly the fate of these leaves is to be picked up and thrown,  once it's duty of imparting flavor as seasoning to our curries and other dishes is done. But if you make it this way, they will enter you body and you can enjoy its benefits without any compromise on the taste. Really spicy and delicious chicken roast with the goodness of curry leaves and pepper. Enjoy!


1 kg  chicken(I have used here boneless, but you can chicken with bones too) cut into small pieces
1 cup chopped shallots or onions
1 Tbsp ginger - garlic paste
1 tsp turmeric powder
1 Tbsp coriander powder
3 Tbsp oil

Dry Roast
5 green cardamoms
1 tsp cumin seeds
1 Tbsp pepper corns
1 inch cinnamon stick
6 whole red chillies
handful of curry leaves

  • Dry roast all the ingredients under dry roast on a medium low heat , until a nice aroma comes and the curry leaves turn crisp. Keep this aside to cool.
  • Once cooled, grind this mix into a  coarse powder and keep aside.
  • Heat oil in a pan. Add the chopped shallots/onions and saute.
  • Add salt, ginger- garlic paste and saute well.(The onions don't have to turn brown, they just have to be translucent)
  • Now add the chicken and saute well for about 2 minutes on high heat.
  • Now reduce the heat to medium low and cover and cook the chicken for 15 minutes. Mix in between.
  • Open and add the turmeric powder and coriander powder and saute well. Add the ground curry leaves and spices mix and saute everything well. (You can add more oil if you feel it's very dry)
  • Mix everything very well and then again cover and cook on a low heat for 10 minutes more.
  • Open, mix once again and serve hot.

Pan Roasted Potato Wedges

  • 7-8 baby potatoes or 2-3 large potatoes, boiled 
  • a little oregano
  • a little thyme
  • 1/2 to 1 tsp garlic powder or 1-2 garlic cloves minced
  • salt to taste
  • 2 Tbsp olive oil

  • Wash the potatoes thoroughly, and boil.
  • Cut the potatoes into wedges and keep aside.
  • Into a bowl, add the wedges. Sprikle oregano, thye, garlic powder(or minced garlic), salt and toss everything well.
  • Add 1 Tbsp olive oil and toss again.
  • Heat 1 Tbsp olive oil in a pan and roast the wedges on a medium low flame, turning around frequently until the wedges turn golden brown and the skin turns crispy.
  • Remove and serve with the sauces of your choice.

Thursday, April 02, 2020

Easy Cooker Sambar

half cup cooked toor/tuvar dal
1/4tsp turmeric powder
1 tomato chopped
1/2 cup shallots
few curry leaves
2 green chillis slit
a pinch of asafoetida
1/4 cup tamarind extract
1 tsp red chilli powder
salt to taste 

For the seasoning
2 Tbsp oil
1/2 tsp mustard seeds
2 red chillies
2 Tbsp sambar powder


  • All the above ingredients into a pressure cooker. 
  • Add 2 cups of water and pressure cook on a medium low flame for one whistle.
  • Allow the steam to settle on its own.
  • Heat a pan. Add 2 Tbsp of oil
  • Add mustard seeds and as they crackle and the whole red chillies and asafoetida.
  • Tip in 2 Tbsp of sambar powder and fry on a low heat for a few seconds.
  • Add this to the prepared sambar in the pressure cooker. Heat this again mixing everything well.
  • Allow the sambar to boil for 1 to 2 minutes. Remove and serve.

Wednesday, February 26, 2020

Tomato Coconut Chammanthi

This a spicy as well as tangy condiment that pairs very well with your dosas or idlis. Feel free to decrease or increase the spice level as per your taste. The below measurement will yield you a moderately spicy chammanthy. The flavour imparted from the roasted red chillies, combined with the sour taste of the tomatoes and then mixed with the natural sweetness the coconut, makes this chammanthy really delicious. A perfect combination of flavours!


1 medium tomato chopped
3-4 whole red chilies (as per your spice level)
1 cup grated coconut
salt to taste
1.5 Tbsp oil

  • Heat the oil in a pan.
  • Toss the red chilies and fry for a few seconds.
  • Add the chopped tomato and fry on high heat until the tomato turns soft and starts getting charred slightly.
  • Add salt to taste.
  • Add the grated coconut and mix everything well and remove from heat. Allow it to cool.
  • Once cooled, grind coarsely without adding water.
  • Serve with piping hot crispy dosas or soft idlis.

Wednesday, February 19, 2020

Carrot Orange Ginger Soup

Soups are always considered to be a healthy, filling and delectable treat. Especially on those cold winter nights, rather than making an elaborate dinner it is sometimes good to settle down with a  bowl of hot soup and snuggle early to bed. 
This Carrot orange ginger soup is a great soup for those chilly  days with the goodness of carrots, vitamin C of orange and ginger to take care of your immunity during the season.

 Recipe courtesy : Tasneem


1 onion chopped
a big piece of ginger chopped(2 inch piece)
1 carrot sliced
2 tsp grated orange rind
1-2 Tbsp orange juice
1 Tbsp butter
4 cups stock/water
1 soup cube(optional)
(salt and pepper to taste if soup cube is not added)

  • Heat butter in a saucepan.
  • Add the chopped ginger and 1 tsp orange rind. Saute for a few seconds.
  • Add the chopped onion and saute until translucent.
  • Add sliced carrots. Saute
  • Pour the stock or water and the soup cube(I have used maggi soup cube). Cover and cook until the carrot is soft and cooked.
  • Cool and then blend.
  • Heat again the blended soup. Pour the the orange juice and add the remaining rind and serve hot.
I have not added salt or any other seasoning as I have added a soup cube . Adding the soup cube is optional. You can skip that and add salt and other seasonings as per your taste. However the soup cube imparts a very nice flavor to the soup.

Wednesday, February 12, 2020

Dragon Chicken Restaurant Style


Dragon Chicken is a contemporary Indochinese dish wherein chicken strips are marinated, fried and then tossed in a spicy, sweet and tangy sauce loaded with crisp cashews, onions and peppers. A lovely starter or as a side dish to fried rice, noodles etc. 
 I have no idea about the origin of this recipe but somehow I believe that the dish must have acquired its name from the appearance of the chicken strips (dragon like when marinated and fried) and its fiery color and taste (when it is tossed in a spicy , tangy and sweet sauce). Whatever said or done this is a super tasty dish, something that we always order when we eat out at any Indochinese eatery. 

I have tried recreating it at home several times( I have uploaded a dragon chicken recipe long before on the blog) for the kids but then the love for the restaurant ones never subsided, until I made it this way:). Now this is favorite at home, something that very closely tastes like the restaurant ones.

250 gm boneless chicken, cut into thin long strips
For the marination
1/4 tsp salt
1/2 tsp ground black pepper
1 tsp dark soy sauce
1  1/2 tsp red chili paste
1  1/2 tsp ginger garlic paste
1 egg
3 tsp cornflour
2  1/2 Tbsp all purpose flour

oil for frying
For the sauce
2 1/2 Tbsp oil
10- 12 cashew nuts, chopped roughly
3 whole red chilies
a handful of sliced red and green capsicum
1/2 onion sliced
1  1/2 tsp ginger garlic paste
1  1/2 tsp red chili paste
1/4 cup tomato ketchup
1  1/2 tso soy sauce(dark)
1/4 tsp salt
1 tsp sugar
1  1/2 to 2 Tbsp water 


  • Marinate the chicken with all the ingredients mentioned under marination and marinate for 15 minutes.
  • Heat oil and fry the marinated chicken strips until golden brown on all sides.
  • To prepare the sauce, in another pan, heat oil(you can take from the oil used to fry the chicken). Add the chopped cashew nuts and red chilies.
  • Fry for a few seconds. Then add the onions and sliced capsicums. Fry on high heat for a few seconds.
  • Add the ginger garlic paste and red chili paste. Saute for few seconds.
  • Add the tomato ketchup, followed by soy sauce. Mix everything well.
  • Add salt, sugar and water. Mix well.
  • Toss in the fried chicken. Mix well so that the the sauce coats the chicken pieces well. Fry for 1-2 minutes on high heat.
  • Serve hot as a starter or with fried rice, noodles, white rice etc.

Wednesday, February 05, 2020

Egg Fried Rice - Korean style

Have been exploring the Korean cuisine lately and have found  some of the Korean recipes to be really easy and at the same time very tasty too. This egg fried rice is one such recipe that I came across recently and immediately gave a try. It was a hit at home and has been repeated frequently now as it is so so easy!

  • 2-3 sprigs of spring onion, chopped
  • 2 cups cooked white rice(basmati or jasmine rice)
  • 2 eggs
  • salt to taste
  • 3-4 Tbsp oil
  • 1 garlic clove, minced or chopped 
  • 1 Tbsp soy sauce
  • 1 tsp crushed pepper


  • Break the eggs and add to the cooked rice. Add salt and mix gently. Keep aside.
  • In a pan, heat the oil and add the chopped spring onion and garlic. Saute on a high flame for a few seconds.

  • Add the rice and egg mixture. Stir fry continuously until the eggs get scrambled. 
  • Add soy sauce and mix well.
  • Finally sprinkle the crushed pepper and give a thorough mix.
  • Serve hot garnished with chopped spring onion.

Stir Fried Broccoli

  Broccoli,a member of the cruciferous vegetable family is considered to be a powerhouse of nutrients. A vegetable that is low in calories but contains a wealth of nutrients including fiber, vitamin C, vitamin K, iron, and potassium. It also boosts more protein than most other vegetables. Cooking method of this veggie is quite crucial in order to maintain its freshness and nutrient content. Just blanched or steamed broccoli is the best way to have it. To boost the taste we can stir fry it with just a dash of soy sauce and garlic. Adding too many ingredients and cooking broccoli is not advisable as this tastes the best with very limited ingredients. Moreover as the cooking time is very less for this veggie you should be quick so that you don't end up overcooking it.

This recipe was shared by to me by Tasneem and it is so simple, easy and very tasty too. With minimal ingredients you can get your lunch or dinner ready and be satisfied that you had a healthy and hearty meal. Stir fried broccoli with some plain white rice is a pure bliss especially on those days when you want to eat something healthy, light and at the same time easy to make.


1 head broccoli cut into florets - approximately 4 cups broccoli florets
4-5 garlic cloves, sliced
1 Tbsp sesame oil
2 tsp soy sauce
1 tsp cornflour diluted in 1 Tbsp water
salt (if required, as soy sauce has high salt content)
  • Boil plenty of water in a saucepan.
  • Add the broccoli to the boiling water. Blanch the broccoli for just a few seconds and as they Turn bright green drain them from the water and keep aside.
  • In a pan heat sesame oil. Add the sliced garlic and saute on high flame for two seconds and Then toss in the broccoli and stir fry on high heat for 1-2 minutes.
  • Add the soy sauce and saute.
  • Pour the cornflour dissloved in water and mix well for a few seconds.
  • Serve hot with steamed white rice.

There is no need for adding salt as usually the soy sauce has enough salt. But if you feel you can add salt and pepper as per your taste. I haven't added here any extra seasoning as I prefer it this way.

Tuesday, January 28, 2020

Kadala Uperi / Black Chickpeas stir fry

Happened to try out this recipe from Vini's kitchen- the Palakkad style kadala uperi. The recipe was quite easy and very tasty too. I am a great fan of most of her recipes especially the naadan traditional dishes. This recipe is a favorite at home now, something that I make often when I am running short of vegetables to cook as side dish for our everyday lunch.
Just some rice, yoghurt and this kadala uperi is a perfect and simple lunch for me:) 

Kadala/ Black chick peas - soaked for 6 to 8 hours or overnight
salt to taste
a pinch of baking soda(optional)
3 Tbsp coconut oil 

To be ground to a paste
1 onion
2 cloves garlic
2 tsp chilli powder
2 tsp coriander powder
1 tsp turmeric powder
1/2 tsp black pepper powder
  • Add the soaked chickpeas to a pressure cooker. Add enough water so that the water level is just above the chickpeas.
  • Add enough salt and a pinch of baking soda.(Adding the baking soda quickens the process of cooking the chickpeas. It is optional, you can skip if you don't wish to use it.)
  • Pressure cook the chickpeas until cooked(approximately 4-5 whistles or more if you have not added the baking soda)
  • In the meantime, grind onion, garlic, chilli powder, coriander powder, turmeric powder, pepper powder and salt into a fine paste and keep aside.
  • In a pan,heat coconut oil and add the ground paste. Fry the paste for 1-2 minutes.
  • Then add the cooked chickpeas along with the water it was cooked in. Stir fry contionously on high flame until the water is totally absorbed and the chickpeas is dry.
  • Serve hot as a side dish with rice and a curry of your choice.

Wednesday, January 15, 2020

Spinach Apple Walnut salad | Healthy Salad Recipe | Droolsss

A yummy and healthy salad with the fresh green spinach, goodness of apple, crunchy walnuts all tossed in a quick zingy dressing. Add this to your daily diet or serve it as a salad when you have guests coming home or for a family get together.

2 handful of baby spinach(normal spinach chopped or shredded into bite sized pieces will also do) 
1/2 onion sliced thin
1 apple cored and thinly sliced 
1/2 cup walnuts, halved 
few cubes of feta cheese(optional) 

For the dressing 
1/4 up olive oil 
1 Tbsp mustard sauce 
juice of 1 small lemon 
1 Tbsp honey 
1 garlic clove minced 
salt to taste 
1/4 tsp black pepper powder
  • In a bowl with a lid mix all the ingredients that comes under dressing and shake well.
  • In a big salad bowl add the spinach, onion, apple, walnuts and feta cheese cubes.
  • Pour the prepared dressing on top and toss everything well. 

Wednesday, December 18, 2019

Mathanga Pappadam Erissery

 Erissery, a traditional Kerala dish, an unavoidable member of the Kerala sadya is usually made by adding ground coconut paste to cooked vegetables like pumpkin, yam etc and then finally seasoned with roasted coconut along with the regular seasoning of mustard, curry leaves etc. This erissery is somehow a little different and in a way a more easier version of the traditional erissery. Another dish which I learnt from Jayasri Chechi. Here instead of coconut paste, coconut milk is being added and along with the seasoning of roasted coconut, we are adding fried pappad bits too which gives such a delectable taste to the dish. Over to the recipe of Mathanga(pumpkin) pappadam erissery.

1 onion chopped
2 Tbsp coconut oil
250 gms pumpkin, peeled and cut into cubes
1-2 whole red chillies
1/4 tsp turmeric powder
1 tsp chilli powder
1 cup thick coconut milk(can use fresh, canned or coconut milk powder diluted in 1 cup water)
salt to taste

For the seasoning
1-2 Tbsp coconut oil
2-3 pappad- torn into bits
1/4 tsp mustard seeds
1 red chilli
few curry leaves
2 Tbsp grated coconut

  •  Heat a kadai/pan and add the coconut oil. Add the chopped onion and saute until translucent.
  • Break the red chillies and add them to the onion. Fry for a few seconds.
  • Toss in the pumpkin pieces and mix well.
  • Add the turmeric powder, chilli powder. Reduce the heat and fry for a few seconds.
  •  Pour in the coconut milk. Mix well.
  • Add salt to taste and mix again.
  • Cover and cook on low flame for 10 minutes or until the pumpkin is cooked. Switch off the heat and keep aside.
For seasoning
  • Tear the pappad into small bits and keep aside.
  • Heat the coconut oil in another pan. Add the mustard seeds and as they start to crackle, add the red chilli broken into pieces and curry leaves.
  • Add the grated coconut and fry until the coconut turns golden brown. Add this to the prepared pumpkin curry.
  • To the same pan add 1 tbsp oil and the pappad pieces. Fry until the pappad pieces puffs up. Add this also to the curry and cover immediately so as to lock in the flavours.
  • Open after 2-3 minutes, mix and serve with steamed rice.