Monday, November 23, 2020

Egg Mappas



4 hard boiled eggs
1 medium onion sliced
1 inch ginger piece, cut into sticks
3-4 garlic cloves, sliced
2 green chillies, slit
few curry leaves
1/4 tsp turmeric powder
1 tsp kashmiri chilli powder
2 tsp coriander powder
3/4 cup hot water
1 cup thick coconut milk
2 Tbsp coconut oil

For the seasoning
 3 shallots,sliced into thin rounds
1 Tbsp coconut oil
 1/2 tsp mustard seeds
 few curry leaves 
1/4 tsp fennel seed powder 
*Don't skip the fennel powder as this ingredient gives a lovely taste to the dish
  • Heat 2tbsp coconut oil and add the sliced onions, ginger, garlic, green chilies and a few curry leaves.
  • Saute until the onions sweat. Add a pinch of salt so that the onion wilts quickly.
  • As the onions begin to brown, reduce the heat and add the turmeric powder, coriander powder and chilli powder. Fry on a medium low heat for one to two minutes.
  • Make slits on the boiled eggs and add them to the sauteed masala.
  • Cook for a few minutes and then add 3/4 cup of hot water. Mix well and cook for a few seconds. Add enough salt to taste.
  • Add the coconut milk and mix everything well. As it begins to boil, remove from heat and keep aside.
  • For the seasoning, heat 1 Tbsp coconut oil.   Add the mustard seeds and as they begin to crackle, add the sliced shallots and curry leaves.
  • Fry until the shallots turn golden brown. As they start to turn golden brown add the fennel powder, fry for just 2-3 seconds and then pour this seasoning over the prepared egg curry.
  • Cover immediately and leave it undisturbed for at least 10 minutes so that the flavor gets infused into the curry.
  • Mix and serve after 10 minutes with appam, roti, rice ar any other bread.

*Don't skip the addition of the fennel powder while doing the seasoning as it's this fennel powder that gives an outstanding and unique flavor to this dish.

Dates Pulissery



10-15 dates, pitted and halved

1/4 tsp turmeric powder

1/2 tsp chilli powder

1 1/2 cup water

salt to taste

a pinch of roasted fenugreek powder

few curry leaves


To grind

1/2 cup coconut grated

1/4 tsp cumin seeds

1 green chilli

4 Tbsp yoghurt(you can use more)

To season

1 Tbsp coconut oil

1/4 tsp mustard seeds

few curry leaves


  • Cook the dates with turmeric powder and chili powder by adding water. Cook until the dates are well cooked and mashed.


  • Meanwhile grind the coconut, green chilli, cumin seeds and yoghurt. You can add 1 Tbsp of yoghurt at first and then grind coarsely so that everything gets mixed, then add the remaining yoghurt and grind into a smooth paste.(If you add all of the yoghurt initially, there are chances of the coconut not get grinded properly). You can add more yoghurt if you don't prefer a thick gravy.


  • Pour this into the cooked dates and mix well.
  • Let this come to a boil. Cook for 2-3 minutes and then remove from heat.
  • Sprinkle the roasted fenugreek powder and a few curry leaves on the curry and keep aside.
  • To season, heat 1 Tbsp coconut oil in a pan. Add the mustard and once the mustard starts to crackle, add the  curry leaves. Pour this seasoning over the curry and mix well.
  • Serve hot with rice drizzled with a little ghee on top and a pappad.


Monday, October 19, 2020

Instant Malai Kulfi


Kulfi is nothing but an ice-cream with a Hindustani touch or an Indian touch. The creamy taste of the normal ice cream along with the infusion of cardamom and saffron makes it the Indian frozen dessert. A very simple recipe that anyone can make when you crave to have a frozen dessert.



2 cups full fat milk

1/2 cup condensed milk

3/4 cup milk powder

1-2 tsp sugar

a few saffron strands

1/2 tsp cardamom powder



  • Whisk together the milk, condensed milk, milk powder and sugar in a sauce pan.
  • Bring this to a boil, then reduce the heat to the lowest and add the saffron and cardamom. Whisk well.
  • Simmer this for about 10-12 minutes, whisking continuously until the the mixture turns slightly thick and creamy.
  • Remove from heat and allow this to cool(whisk at regular intervals until it cools to room temperature).
  • Pour this mixture into popsicle molds or even small kulfi cups/matkas. Freeze until set.

*To remove the frozen kulfis from the popsicle mold, dip each popsicle in a glass of slightly warm water and pull it out gently. 

*I got six kulfis with this measurement. The number will vary depending on your popsicle mold size.

Thursday, September 03, 2020

Creamy Cajun Chicken Pasta

 Delicious creamy chicken pasta, that is so easy to make and the Cajun seasoning takes this dish to just another level...just can't stop with one serving!! I have been making this dish umpteen number of times in my home and each time I make it, the pot is swiped and licked clean, as it's so irresistible. Try this once and you will make it always!! A keepsake recipe! Just make the Cajun seasoning and keep it ready, so that you can make a quick dinner or lunch even when you have some unexpected guests turning up.


For the cajun seasoning

2 tbsp paprika

2 Tbsp garlic powder

1 Tbsp onion powder

2 Tsp red chili flakes

2 tsp ground black pepper

2 tsp white pepper(optional)

2 Tbsp salt 

1 Tbsp dried thyme

1 Tbsp dried oregano


Mix all the above ingredients well and store in an air tight container.(Ideally you can keep it in the refrigerator so that it will stay fresh for upto one year).



For the  Creamy Cajun chicken pasta

3 Tbsp olive oil

3-4 garlic cloves, chopped

2 chicken breasts, sliced into thin pieces

1 Tbsp cajun seasoning

2 cups heavy cream

4 cups cooked penne pasta

1 cup cheese(I used a mix of cheddar and mozzarella)

1/4 cup parsley chopped



  • In a heavy bottom large pot, heat the olive oil.
  • Add the chopped garlic, followed by the chicken and fry for some time, until the garlic starts turning slightly brown and the chicken turns white.
  • Sprinkle the cajun seasoning and mix well, so that the seasoning coats all the chicken pieces well.
  • Add the cream, and bring it to a boil.
  • Now add the cooked pasta and mix everything well.
  • Finally add the cheese and parsley. Stir continuously until the cheese melts and the pasta is coated well with the creamy sauce.
  • Serve hot.

Saturday, August 08, 2020

Dynamite Prawns

The one thing that comes to mind when you hear P.F.Changs would be for sure their famous Dynamite Shrimps. The dish you can see on every table when you visit any of their restaurant branches. This has been one dish in my bucket list since a very long time, but then had forgotten about it with the onset of the lockdown due to covid. That is when I happened to see Annie Deyis post this recipe in Facebook. Tempted me to try it right away and it came out absolutely delicious. As I didn't get shrimps, I made it with prawns. Have substituted rice flour with corn flour and have also skipped the addition of rice vinegar(as I did not have it), still it tasted yummy!  

Recipe courtesy : Annie Deyis



250 gms prawns(cleaned and deveined)

oil for frying

For marination

1/4 tsp salt

1/2 tsp pepper

1 egg white


For the batter

30 gms all purpose flour

25 gms corn flour

salt to taste

1/2 tsp pepper

1/4 tsp baking powder

1 can of chilled soda(I used only half can)


For the sauce

50 gms mayonnaise

2 1/2 Tbsp sriracha chili sauce/ hot sauce

1 1/2 Tbsp tomato ketchup

1/2 tsp sesame oil

1/2 tsp garlic powder/ 1 garlic clove minced


few spring onions to garnish



  • Wash and pat dry the cleaned prawns. In a bowl whisk together the egg white, salt and pepper (mentioned under marination). Add the prawns to this and mix well. Let the prawns marinate in this mixture for 3 to 4 hours(in the refrigerator).
  • To prepare the sauce, whisk together all the ingredients mentioned under 'for the sauce' and keep it aside.
  • In a frying heat enough oil for deep frying the prawns(choose a pan that fits all the prawns in one go). 
  • Meanwhile as the oil is getting heated, prepare the batter by whisking together all the ingredients except the soda together. Then add the soda little by little until you get a smooth batter(add just enough to get a smooth batter).
  • Dip each marinated prawn in the batter and fry immediately. Fry  for 3-4 minutes maximum as prawns get cooked very fast. Remove and keep aside.
  • Add the prepared sauce to the fried prawns and toss well, until all the prawns are coated well with the sauce.
  • Chop some spring onion leaves and garnish on top of the prawns.
  • Serve immediately.


Friday, August 07, 2020

Mocha Frappuccino


  Treat yourself this summer to the homemade version of a creamy frothy blend of coffee and chocolate! Make a mocha frappuccino! 



 1 cup ice cubes

 1/2 cup freshly brewed and cooled coffee

 1/3 cup milk

 1 Tbsp sugar 

1 Tbsp chocolate sauce or chocolate syrup 

dollop of whipped cream 



  • Add all the ingredients except the whipped cream into a blender and blend well.
  • Drizzle a little chocolate syrup over the rim of the serving glass and then pour the blended frothy drink.
  • Serve with a dollop of whipped cream and a little more of chocolate sauce on top.

Thursday, August 06, 2020

Watermelon mint salad


1 watermelon
lemon juice
mint leaves

  • Scoop out balls of watermelon with the help of a melon scooper or small cookie scooper.
  • You can arrange the balls inside the rind of the water melon for that classy look.
  • Mix the lemon juice , honey and chopped mint leaves.
  • Drizzle this over the melon balls and serve.

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.