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.