December 29, 2008


2 Chicken breast cut into chunks
1 cup Red dal or Lentils
4 cups water
1 tsp turmeric powder
1/4 tsp coriander powder
2 tbsps butter
1/4 tsp cumin seeds
1/4 tsp Asafoetida
1 cup chopped onion
1 tbsp garlic paste
2 tsps chilli powder
1/2 tsp garam masala
1/4 cup chopped coriander leaves

1.Rinse the lentils with cold water until the water runs clear.Add it in boiling water along with turmeric powder and coriander powder and stir occasionally until a froth is formed on top .It takes about 20 minutes for the lentils to soften.
2.Over a medium heat add 1 tbsp butter,cumin seeds,asafoetida,garlic and onions.Cook until onion turns golden brown
3.Add chicken and chilli powder.Cook on a medium heat by keeping the pan closed.It takes about 15 minutes
4.Add cooked lentils
5.Finally add garam masala and butter.Cook for about 4 minutes and take of from heat
6.Garnish with coriander leaves and serve.


Pav Bhaji is an Indian street snack served with hot flat buns(dinner rolls).It is very easy to make and it comes as a solution when you are in no mood to cook.Its a blend of all kinds of vegetables and spices.My version does not have most of the vegetables.I have used Garbanzo beans instead and turned out well.

2 tbsp oil
1tsp cumin seeds
4 green chillies
1 cup chopped onions
1 tbsp ginger-garlic paste
1 cup tomato puree
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1/2 cup diced capsicum
1/2 cup green peas
1 can garbanzo beans
1/4 chopped mint leaves
2 tbsps butter
1 tbsp pav baji masala(can also use garam masala)
1 tbsp dry fenugreek leaves
salt to taste
1/2 cup coriander leaves
2 tbsp lime juice
12 dinner rolls cut into halves in the middle

For Baji:
1.Pressure cook capsicum,green peas,garbanzo beans.
2.Heat the oil in a large skillet.Add the cumin seeds,green chillies.Then add 3/4 cup onions and fry until translucent.
3.Add Ginger-garlic paste,Turmeric powder,Chilli powder,Coriander powder and tomato puree.Cook on a medium heat until oil separates.
4.Add Mint leaves,cooked vegetables and mash well. Mash directly in the pan until no ingredients are seen.Cook for about 5 minutes.
5.Add dry fenugreek leaves and Pav baji masala.
6.When the gravy is thick, add butter,Coriander leaves ,lime juice and remaining 1/4 cup onions.
For Pav:
1.Heat some butter,add some chopped coriander leaves and pav baji masala on a heated pan.
2.Toast the buns-halves on the pan and fry till golden brown on both sides.Serve with baji,onions and lime wedge.

December 23, 2008

Naidu Chicken

I used to travel frequently to Bangalore by road with my family,we never miss a particular eat out place called Naidu Hotel on Bangalore Highway.They serve an amazing chicken fry which is so good with hot plain rice.I tried the same thing at home and the result turned out close to the real one.

1/4 tsp Turmeric powder
1/2 tsp Chili powder
1/2 kg Chicken pieces cut into cubes
4 tbsp Oil
1/4 cup Curry leaves
5 cloves crushed Garlic
6 Green Chillies cut lengthwise
1 cup chopped onions
1 tsp garam masala
Salt to taste

1.Mix turmeric,chilli powder,salt and Chicken pieces 1/2 hr before cooking.
2.Heat oil,add curry leaves,garlic,green chilies and onions.Fry till golden brown.
3.Add the marinated chicken,garam masala and fry it on medium heat until the chicken gets totally cooked.And when oil separates turn off the heat.


4-5 Green Chillies cut lengthwise
1 cup chopped Onions
1/4 tsp Turmeric Powder
1 tsp Jeera Powder
1/2 tsp Chili Powder
1/4 cup Tomato puree
1/4 cup chopped Mint leaves
1 cup Garbanzo beans soaked over night
1/2 cup Potatoes cut into 3 inch cubes
1 tsp Garam Masala
Salt to taste
1/2 cup chopped Coriander leaves
1/2 Lime

1.Heat oil and add green chillies and onions.Stir fry till golden brown.Add little salt.
2.Add turmeric,jeera,chili powder and tomato puree.Cook on a medium heat until oil separates.This takes about 15-20 minutes.
3.Add mint leaves and cook it for 10 minutes.
4.Add garbanzo beans,potato,garam masala and 1/2 cup warm water. Stir them and pressure cook it for 1 whistle.
5.Open the lid and mash some of the potatoes and beans.If the curry is thick add some more warm water and salt to adjust the taste.
6.Finally garnish with lime juice and coriander leaves.

December 05, 2008


1 cup Black-eyed beans
1/2 tsp turmeric powder
1 tsp,grated Ginger
1 tbsp chopped fine coriander leaves
1 tbsp grated coconut
3-4 slit green chilies
2 tbsp oil
salt to taste

2 tsps split black gram
1 tsp mustard seeds
2-3 red chilies,nicked at tail with stalks retained
8-10 Curry leaves
1 tsp asafoetida powder

1.Soak the black-eyed beans in warm water for half an hour and pressure cook up to one whistle.Stain and set aside.
2.In a wok, heat the oil for tempering. Add the gram; as it turns golden, add the mustard. Lower the flame and add the red chilies. As they turn bright red, stir in the curry leaves and asafoetida.
3.Add the boiled beans,green chilies,ginger and salt.Cook for 8-10 minutes
4.Finally ,switch off the flame and garnish with coriander leaves and grated coconut

December 03, 2008


1/2 pound chicken
1 cup chopped onion
4-5 green chilies
6 gloves garlic
1/2 tsp Turmeric powder
1/2 tbsp coriander powder
1/2 tbsp chili powder
1 potato cut into 1 inch cubes
1 tsp Garam Masala
1/4 cup Coconut milk
2 tbsp oil
Salt to taste
Garnish Coriander leaves and lime

1.Marinate the chicken with salt,turmeric,coriander and chili powder
2.Heat oil in a cooker pan.Add garlic,green chili and onions.Cook till golden brown.
3.Add the marinate chicken,peeled potatoes and garam masala
4.Keep it in the cooker for 1 whistle
5.After the pressure is out add coconut milk and stir it for 5 minutes
6.Garnish with coriander leaves and lime

December 02, 2008


My mom used to make this stuffing with Karalla.I like to have it with curd rice or chappatis too.

4 Large green chilies
1 potato
1/2 onion
1/2 tsp turmeric
1 tsp chili powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
For fry oil

1. Grate potato and onion. Squeeze excess water from both
2. Heat 2 tsps of oil in a pan.Add onion and potato cook for 5 minutes
3. Add Turmeric,Chili,Coriander,Cumin powder and Garam Masala. Cook till it gets soften
4. Take it of from heat and let it cool
5. Cut green chili lengthwise and stuff the mixture. Tie a thread around each chili so that the stuffing doesn't come out while frying
6. Fry the chilies and serve


Like to have this for a light dinner. Can make it in no time
1/2 cup onion,chopped lengthwise
1/2 cup carrot,chopped lengthwise
1/2 cup celery,chopped lengthwise
1/2 cup zucchini,chopped lengthwise
1/2 cup corn
1 tsp chili paste
3 tbsp soar cream
1/4 cup milk
1 tbsp Parmesan cheese
1 tsp butter
4-5 sprigs fresh parsley
salt and pepper to taste

1.Boil water
2.Add carrot,celery and corn to the boiling water and drain the water once the vegetables are cooked.This might take about 10-15 minutes.
3.Refresh with cold water and keep aside
4.Heat butter,add onions,garlic and cook until golden brown
5.Add chilli paste,sour cream and milk and cook in a medium flame for 5 minutes
6.Add the boiled vegetables,zucchini,salt and pepper
5.Mix it well then finally garnish with parsley and cheese


8 oz extra firm tofu
1 tbsp chili paste
11/2 tsp toasted sesame sauce
1/2 cup hoisin sauce
2 tbsp rice vinegar
2 tbsp sherry
2 tsp oil
1 tbsp minced ginger
1 tbsp minced garlic
4 chopped onion
1/2 pound turkey
1/2 diced water chestnut
1/4 cup chopped peanuts
3 sprigs of spring onion
1 large lettuce
1.In a bowl,whisk together chili sauce,sesame oil, hoisin sauce,vinegar,sherry.
2.Use paper towel and pat the tofu in order to remove as much water possible.Slice tofu into very small cubes.
3.Heat oil,add garlic,ginger,onions and cook until golden brown
4.Add turkey,tofu then mixed sauce.Cook for 5 minutes
5.Add water chestnut and stir to incorporate.Finally add chopped peanut and chopped spring onion
6.Fill each lettuce leaf with the filling


1 tbsp oil
1 cup chopped onion
1/2 cup chopped celery
1 clove
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp cayenne pepper
1 pound ground white turkey
4 cup chicken broth
3/4 tsp oregano
For garnish cilantro leaves and lime

1.Heat Oil in a large pot.Add Onion,Celery and cook stirring until vegetable are soft
2.Add garlic,cumin,coriander powder and cayenne pepper
3.Add turkey and cook until the meat is no longer pink
4.Add the broth and cook stirring occasionally for 15 minutes on medium heat
5.Add salt and pepper.
6.Garnish with cilantro and lime


The best combination for this gravy is Chicken/Mutton Biriyani. This is one thing that I miss. When we have a get together this will be a sure dish in the menu.

8 Brinjals
1 sprig fresh curry leaves
4 green chilies
1 tbsp whole pepper
1 cup chopped onions
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp chili powder
1/2 cup tomato puree
1 lime size tamarind,make it to paste
For garnish cilantro leaves

1.Heat the pan and add oil,whole pepper,curry leaves,green chillies.
2.Add onions and cook it until golden brown,then add turmeric,chili and coriander powder
3.Add tomato puree and cook in a medium flame until oil separates
4.Then add brinjal and cook for 2-3 closed
5.Finally add tamarind paste. If the gravy is thick,add some hot water and cook on a low flame
6.Finally garnish with coriander leaves



1 pound chicken, cut into 2-inch cubes, brined in salted water for 1 hour
1/2 cup onions cut lengthwise
1/2 cup carrots cut lengthwise
1/2 cup zucchini cut lengthwise
3 garlic cloves
1 tbsp soy sauce
1/2 tbsp honey
1 tbsp sherry wine
1/2 balsamic vinegar
1 tbsp chill paste
1 tbsp peanut sauce
4 scallions, sliced, white and green separated
1 can(160z) pineapple pieces
Salt and black pepper, to taste
Oil, to cook
1/2 cup cilantro
4 cups cooked Basmati rice


1. In a wok coat it with oil, saute the onions, garlic,green chili,carrots and zucchini.
2.Mix the soysauce,honey,balsamic vinegar,chill paste, to cover. Add it to the wok and check for seasoning and bring to a simmer.
3. Add the chicken and cook until chicken is tender is extremely tender.
4. Add some pineapple juice from the tin.
5. Add the cooked rice and pineapple chunks
6. Garnish with cilantro.

October 28, 2008


This delightfully crispy,crunchy snack will add zest to tea -time,after meal munches and parties.It is famous in Maharashtra ,specially in Pune.This savory bits has a combine taste of sweet,sour,salty and spicy .There is another savory which is made with chickpea flour called Pudachiwadi this is also from Maharashtra.
But I followed the recipe from Anupama's Blog.It turned out really well.In the picture the onces which looks like Springrolls are Bakarwadis.


Outer layer:

3 Cups plain flour
4 tablespoons very hot oil
2 drops orange food colour
1/2 teaspoon salt
1 teaspoon red chilly powder
Required amount of water to mix the dough


3 tablespoons toasted poppy seeds
3 tablespoons toasted sesame seeds
3 teaspoons red chilly powder
1 tablespoon coriander powder
1 tablespoon cumin powder
3 tablespoon sugar
1 teaspoon salt
1 cup roasted dessicated coconut
1/2 cup finely chopped coriander
8 to 10 mint leaves
1 tablespoon grated onion (strain the juice/use onion powder)
3 cloves of garlic finely crushed
1 inch garlic finely crushed
1 cup fine sev
1 tablespoon lemon juice


1.Combine all the ingredient of the filling in a dry grinder and grind them coarsely.Dont add water.It should be like a think paste,so that it can be easily spread.
2.Mix the hot oil to the flour,this makes the roll crispy.Then add the rest.Mix it like soft chappati dough
3.Make dough balls the size of a golf ball . Roll each one like a thin roti and spread the filling.Then roll it back tight like a cigar.Hold the roll vertically in your palms and press it gently to elongate it further.
4.Cut the roll into one inch pieces. Press the edges gently to hold in the stuffing while frying.(thought about it only after frying the first batch)
5.Deep fry slowly at a moderate heat this makes then crispy.Seal in an air-tight container to retain freshness.

Things to keep in mind:
*Make sure the dough is not stiff.This will make the bakarwadi soft and wont be crisp.
*Dont fry it in high flame because the filling wont get cooked.Make sure the heat is moderate.

I have linked this post to WYF Party Food Event.

August 07, 2008


I sat online to look for recipes with methi leaves.I came across Methi Matar Paratha.To tell the truth I am really bad in making chappatis.But still wanted to try.So I followed the recipe and made these parathas.It came out really well.Trust me anyone who is not good in making chapattis can make this.My husband really liked it.( Surprising!! he usually thinks my chapattis end up like rubber)


1 cup Matar(green peas)
1 inch Ginger
2 cloves Garlic
5 Green chilies
2 cups fresh methi leaves,finely chopped
1/2 cup coriander leaves,finely chopped
1 tbsp oil
4 cups wheat flour
1/4 tsp kasuri methi
1 tsp jeera powder
salt to taste

1.Boil the green peas in hot water for 3 mins so that its cooked.
2.Blend the cooked matar,ginger,garlic,green chilies and salt together
3. In a mixing bowl add the chopped methi leaves , coriander leaves and the matar mix .
4.Add the flour and sprinkle water if needed.
5.Finally add kasuri methi,jeera powder and oil to the dough.Roll the parathas as thin as possible and roast it on both sides smearing some oil or ghee.Use some wheat flour while making the parathas because this dough will be little sticky.
6.Can be had with pickle or curd.

August 05, 2008


1 lb rice noodles
1/2 onion,cut lengthwise
6 oz mushroom,chopped and stemmed
4 oz tofu,fried and cut
3 scallions,thinly sliced
1/2 cup cilantro,thinly sliced
3 tablespoon peanuts(optional)
1 lime,cut into wedges

5 cups water(can replace with chicken stock too)
1 turnips,halved
2 bay leaves
2 inch ginger,halved
4 medium garlic cloves,halved
10 peppercorns
2 thyme sprigs
2 basil sprigs
2 rosemary sprigs
2 star anise pods
1 cinnamon stick(2 inch)
3 tablespoons soy sauce
2 tablespoons chili flakes

1. Make the broth by heating the water along with the given ingredients. Boil for about 10 minutes Reduce heat and simmer for 20-30 minutes.
2. Soak the noodles for 15 minutes in hot water with salt. Stir occasionally until noodles are pliable. Drain the water
3. Add the cooked mushrooms,noodles to the broth.Before adding to the broth remove all the solids with a strainer.
4. Then add the onions,scallions,cilantro, peanuts and mix it. Peanuts should be chopped roasted and unsalted.
5. Serve it with lime on top.


This recipe was inspired from one of the shows in Food Network.And I have changed some of the ingredient according to my taste.


Tomato Sauce:
3 tablespoons olive oil
1 large yellow onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon cayenne pepper
2 roasted red peppers, peeled, seeded and chopped
3 (28-ounce) can crushed tomatoes
3 tablespoons freshly chopped parsley
3 tablespoons freshly chopped basil leaves
1 tablespoon dry oregano
Salt and freshly ground black pepper
1 tablespoon Honey 

5 cups breadcrumbs
Butter, for greasing the dish
3 tablespoons chopped parsley
1 tablespoon dry oregano
1 tablespoon dry thyme
Salt and freshly ground black pepper
5 large eggs, beaten
1 big eggplants cut into 1/2-inch-thick round slices (need about 10 slices)
All-purpose flour, for dredging
Vegetable oil, for frying
Tomato Sauce
1/2 pound fresh mozzarella, thinly sliced
12 ounces grated fontina
3/4 cup grated Parmesan chesse
Fresh basil leaves, torn

For Tomato Sauce:
1.Heat the oil in a large pan. Add the onion and cook until golden brown. Add the garlic ,red pepper and cayenne pepper and cook for 1 minute.
2.Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Make it into a puree using a blender.
3.Return the mixture back to the pan, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.

For the Eggplant:
1.Mix bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper.
2.In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
3.Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
4.Heat oil in a large pan over medium heat and fry all the eggplant slices, turning once, until golden brown, about 3 minutes per batch.
5.Finally cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, sliced mozzarella, fontina, Romano cheese and some of the basil. Repeat the layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.


For the Quinoa:
1 cup quinoa
2 teaspoons olive oil
2 cloves garlic, minced
1/2 cup dried apricots, coarsely chopped
2 cups water
1/4 teaspoon salt
2/3 cup Lemon Dressing (recipe follows), divided
1 cup cherry tomatoes or grape tomatoes, halved
1 small red onion, chopped
2 cup baby spinach,chopped
1/4 cup sliced almonds, toasted

Lemon dressing:
1/4 cup lemon juice
2 tablespoons nonfat plain yogurt
1 1/2 teaspoons honey
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup extra-virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste


For the Quinoa

1.Dry roast quinoa in a dry skillet over medium heat, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2.Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden, about 1 minute.
3. Add apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden, 3 to 4 minutes.
4. Add water and salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes.

5.Transfer the quinoa to a medium bowl and toss with 1/3 cup of the dressing. Let cool for 10 minutes.
6.Just before serving, add tomatoes and onion to the quinoa; toss to coat. Toss spinach with the remaining 1/3 cup dressing in a large bowl. Mound the quinoa salad on the spinach and sprinkle with almonds.

For the lemon dressing

1.Whisk everything in a small bowl until blended.
2.Slowly whisk in oil so that the dressing becomes smooth and emulsified. Season with salt and pepper.

July 12, 2008


4 tbsp oil
1 large onion,chopped
3 portobello mushroom caps
1 tbsp garlic,minced
1 pound spinach,chopped
1 can white beans,rinsed
1/2 cup vegetable stock
1/2 cup breadcrumbs
1/2 cup milk
1/2 teaspoon black pepper
salt,to taste
1/4 cup Parmesan cheese


1.Heat 2 tbsp oil in a skillet.Cook onions till golden brown.Add salt and garlic and continue cooking for 20-30 seconds.
2.Add spinach and cook with the lid closed for 8-9 minutes.Then add beans,broth and pepper.Cook until everything is done.Turn off the heat and add some parmesan cheese.
3.Meanwhile place milk in a small bowl and breadcrumbs in another bowl.Dip each mushroom in milk and coat it with the breadcrumbs.
4.Heat 2 tbsp oil in a pan and cook the mushrooms on both the sides.Pressdown the mushroom while cooking so that it is cooked properly.Remove from heat and cut the mushrooms lengthwise.
5.Now arrange the bean mixture in a plate and place the mushrooms on top and garnish it with parmesan cheese.

Note:Can also use the water which comes in the caned beans along with the vegetable stock for better results.


10 Big Green Chilies
1 Cup chopped onion
2 tablespoon Ginger-garlic paste
1/2 cup curry leaves
2 teaspoon sesame seeds
1 teaspoon turmeric powder
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 cup roasted peanut
3 red chilies
1/2 teaspoon mustard seeds
4 tablespoons Tamarind pulp
oil to fry
salt to taste

1.Slit the chillies lengthwise and deep fry it.
2.Dry roast sesame seeds ,coriander seeds,cumin seeds and red chilies.Make a paste along with roasted peanuts and ginger-garlic paste.
3.Heat oil,add mustard seeds,curry leaves and onions.Cook until onions turn golden brown.
4.Add turmeric powder and then the masala paste.
5.Add warm water and tamarind pulp to make a thick gravy.
6.Finally add fried green chilies.


1 kg Brinjal
1/4 cup Oil
2 Onions
4 Tomatoes grind to paste
1/4 tsp Turmeric powder
2 tsp Chili Powder
3 big Red Chillies
4 tsp Coriander Powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp mustard seeds
10-15 Curry Leaves
For garnish Coriander Leaves
Water Accordingly
Salt to taste
1. Clean the Brinjal and cut it and soak then it salt water so that the colour wont change.
2.Heat the pan and pour some oil and fry these brinjals.Keep it aside.
2.Again heat 3 tbsp of oil in a skillet.Once the oil starts to boil then add mustard seeds,jeera and then add red chilli and curry leaves.
3.After a min add the Onions and salt(adding salt to the onions will help it to cook fast and juicy). Fry it till golden brown and add ginger,garlic paste.
4.Once this is cooked add chopped tomato,turmeric powder,chili powder,coriander powder. Cook this mixture till oil separates. Add sesame oil for taste (this gives more flavor to the gravy)and garam masala
5.Then add some water to get the curry consistence.
6.Garnish with coriander leaves.


2 pounds string beans -- fresh, cleaned and ends removed
½ tablespoons olive oil
4 cloves garlic
1 tablespoon fresh basil leaves
1 tablespoon fresh parsley
1 bay leaf
1 teaspoon cayenne pepper
1 cup mushrooms,chopped
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Salt, to taste

1.This side dish is delicious if served with couscous or steamed rice.
2.Bring a large pot of water to a boil with 1 tablespoon of salt. Add green beans and cook until slightly tender, not soft. Remove beans from water and run under cold water until they are cooled.
3.Heat oil in large pan and add beans and cook for 3-4 minutes. Add garlic, herbs and spices.Mix for 1 minute and add Worcestershire, balsamic.
4.Finally add mushrooms and stir cover for 1 minute. Turn off fire and leave covered for 2 minutes. Serve hot.


1 tablespoon olive oil
1 big red onion, chopped
2 cloves garlic, chopped
1 1/2 cup kidney beans
2 teaspoon chili paste
1/2 teaspoon brown sugar
1 cup hot sauce
salt,to taste

Hot Sauce:

1 cup ketchup
1/2 cup water
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

1.Soak the kidney beans over night.
2.Pressure cook kidney beans until tender.It takes about 3 whistles.
3.Heat oil in a pan and fry onions until golden brown.Then add garlic,chili paste,hot sauce(combine all the ingredients together) .Mix well.
4.Add enough water to make the gravy thick.Bring it to boil.
5.finally add the cooked kidney beans. Stir well and cook for about 5-6 minutes.
6.Serve hot with stemmed rice or with Couscous.

1.Instead of kidney beans can use Baked beans too.
2.Can use warm water or else the water from the cooked kidney beans to make the gravy thick.

July 07, 2008


Chicken Pepper Fry will be good with Hot chapattis or Hot hot Rasam rice.


4 tbsp Olive Oil(daily use oil)

1/2 kg Chicken

2 onions grind to paste

4 tomato

1/2 cup coconut pieces

4 tsp pepper

1 inch ginger

8 garlic

1 tsp turmeric powder

2 tsp garam masala powder

3 red chilies fried in oil (optional to add more spice)

For garnish

coriander leaves and lime to taste


1. Heat a 2 tbsp oil in a saucepan and then add onion paste and salt.Fry it onions get cooked

2. Grind pepper,coconut pieces,tomato,ginger and garlic to paste.Add this mixture to the pan.

3.Cook till oil separates then add 2 tbsps of oil and garam masala powder. Add fried chilies if needed (to add more spice).

4.Then add the chopped chicken and cook for 2 mins closing the lid.(This gives out water from the chicken).Then open the lid and cook till the gravy thickens.

5.Garnish with coriander leaves and lime.

Quick Chicken Noodles


1/2 kg boneless chicken chopped into cubes

1/2 cup Sliced spring onions

1 cup broccoli florets

2 carrots,cut into long strips

2 green capsicum,cut into long strips (yellow and red capsicum optional)

1 cup frozen peas

2 eggs

2 cups egg noodles

5 tbsp Oil

For the sauce

3 tsp Soy sauce

1 tsp Rice wine

2 tsp Vinegar

1 tsp Chili sauce

2 tsp Brown Sugar

1 tsp pepper

Salt to taste



1.Boil water (sufficient to cook the noodles)

2.Add salt and cook the noodles for 7 minutes.

3.Then drain the water and let it cool.

4.Add some oil in the hands and mix the noodles so that it does not stick.And keep aside.


1.Mix soy sauce,vinegar and salt with the chicken.

2.Add 2 tbsp of oil in a pan and fry the chicken.

3.Remove from the pan


1.Add 2 tbsp of oil in the pan

2.Add eggs and make an egg scramble.

3.Then add all the ingredients for sauce and mix.

4.Once the sauce is mixed with the egg, add spring onions,broccoli, carrots, green pepper .

5.Then add the cooked chicken.

6.Finally the noodles and saute well.

7.Serve hot.


Bang bang chicken is originally called as Bon Bon Chicken, this popular Szechwan dish is made with Sesame and Peanut Butter. The name was supposed to be raised by the sound made by street wanders while cutting the chicken into pieces.

Curry Sauce
2 teaspoons chili oil
1/4 cup minced onion
2 tablespoons minced garlic
2 teaspoons minced ginger
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chilli powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mace
1/4 teaspoon turmeric
1 cup coconut milk

Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1 teaspoon sesame oil

2 medium carrots, cut lengthwise
1 small zucchini, cut lengthwise
1/2 cup peas
2 chicken breast fillets
16 large raw shrimp, shelled
2 tablespoons corn starch

4 cups cooked white rice

1/4 cup flaked coconut
1/4 cup coriander leaves
2 tablespoons chopped peanuts
2 green onions, chopped

Curry sauce:
1.Heat the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté until golden brown then add the chicken broth.
2.Add cumin, coriander, chili powder, salt, black pepper, and turmeric and stir well. Simmer for 5 minutes then add the coconut milk.
3.Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken.
4.Add the carrots and zucchini, and the peas. Simmer mixture for 10 minutes or until carrots become tender.

Peanut sauce :
1.Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat.
2.Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
Chicken and Shrimp:
1.Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the oil in a large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks.
2.Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
For garnish:
1. Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.
Set the plate:
1.Build the plates by filling a soup bowl with 1 cup of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate.
2. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
3.Drizzle peanut sauce over the dish concentrating most of it on the rice.
4.Sprinkle chopped coriander leaves,green onions and chopped peanuts over the center of the rice.
5.Sprinkle toasted coconut over the chicken and shrimp and serve it up.

**Instead of Zucchini can use Cucumber too
**Instead of roasting coconut in the oven you can fry it.



1 Cup Urad dal(Black gram beans)

2 Cups Idly Rava

1 tsp Fenugreek seeds

Pinch of salt

Oil accordingly



Idly stand with idly plates

A steamer big enough to fix the idly plates


1.Soak Urad dal in water overnight

2.Drain the water and keep the drained water aside.

3.Grind the dal into a smooth batter then add idly rava and blend it for a min.

4.Remove the batter into a vessel and make sure there is not lumps.

5.Keep it covered in a warm place and let it ferment(it might take about 6 hrs.

6.When the batter's volume is increased add a pinch of salt.And mix it add water if necessary.The consistency should be like condensed milk.

7.Rub oil in the idly plates so that the idly doesn't stick after its cooked.

8.Fill the plates with the batter and steam it for 15 minutes or until steam comes out.

9.To check if the idly is cooked touch the idly and if it doesn't stick then its done.

10.Remove all the idlis and serve with any side dish.

I like it with the Chicken curry or with any Indian side dish like Coconut chutney or sambar.


1 kg Fish(tilapia or catfish)cut into 1" slices
1/2 cup Vegetable/sunflower/olive Oil(prefer Sesame oil)
2 Onions grind to paste
4 Tomatoes grind to paste
1 lime-sized ball of tamarind soaked in 1/2 cup of hot water
1/4 tsp Turmeric powder
2 tsp Chili Powder
3 big Red Chillies(fried in oil will give more spice)
4 tsp Coriander Powder(its also called as Dhaniya Powder)
1 tsp cumin seeds
1 tsp garam masala
1 tsp mustard seeds
10-15 Curry Leaves
For garnish Coriander Leaves
Water Accordingly
Salt to taste

1. Clean the Fish with salt to take the bad odor.
2.Heat the pan and pour 3 Tbps of oil
2.Once the oil starts to boil then add mustard seeds,jeera and then add red chilli and curry leaves.
3.After a min add the grounded Onions and salt(adding salt to the onions will help it to cook fast and juicy). Fry it till golden brown and add ginger,garlic paste.
4.Once this is cooked add chopped tomato,turmeric powder,chili powder,coriander powder. Cook this mixture till oil separates. Add sesame oil for taste (this gives more flavor to the gravy)and garam masala
5.Then add the tamarind juice and some water to get the curry consistence.
6.When the gray starts to boil add the fish and cook it for 5 min by closing the lid. When the fish turns little white then it means that the fish is cooked. Dont mix the curry after the fishes are added.
7.Garnish with coriander leaves.


This is so fast and east to make,you won't believe how good it tastes.Just follow the simple steps.Its best when the gravy is watery and dipped in hot dosa.The dosa just melts in the mouth with the juicy gravy.


1 kg Chicken

4 tbsp Oil

1 Bay leaf

2 Cardamom

2" inch stick Cinnamon

1 tsp Garam masala powder

4 Onions

10 Cloves Garlic

4 Green chillies chopped in long strips

1 tsp Turmeric powder

2 tsp Chili powder

4 tsp Coriander(Dhanya) powder

4 tbsp Coconut milk

Salt to taste

Water accordingly

Coriander leaves for garnish


1.Heat the oil in a kadai and once the oil is hot add bay leaf,cardamom and cinnamon.

2.Add chopped onions and salt,cook till the onions turns transparent.

3.Then add green chili,garlic and turmeric powder stir constantly to prevent any sticking

4.Then add chopped chicken and close the lid.

5.When water comes out from chicken then add chili powder and danya powder

6.When it is half cooked put some more water and close the lid.

7.Once the chicken is fully cooked add the coconut milk and let it boil for some time.

8.Garnish with chopped coriander leaves

This is my all time favorite chicken curry best with dosa or idly.


300 gms Chicken Breast
1/4 bunch broccoli
1 carrot
90 ml mirin
60ml soy sauce
60 ml sake
pinch of white pepper
pinch of salt
85 gms flour
1/4 cup oil


Prepare the vegetables:
1. Bring a large pot of water to a boil with 1-tablespoon salt. Add broccoli and carrot.
2.Cook until slightly tender, not soft. Remove them from water and run under cold water until they are cooled.
3. Heat oil and in large sauce pan and add the vegetables.Cook for 3-4 minutes and keep it aside.

To Pan Fry:
1.Coat the chicken with flour,which helps it to keep it from burn.
2.Make the sauce by mixing soy sauce and mirin
3.Heat a sauce pan with oil and then add garlic
4.Pan fry the chicken for about 4-5 minutes.Flip on the other side and repeat the same.
5.once the chicken is cooked pour sake.
6.Add the mirin-soy mixture to reduce the sauce.Sprinkle salt and pepper.
7.Once its done cut the chicken and arrange it on a plate with the vegetables.


Its Healthy! You have to try it!


1/2 kg French beans

2 Green chillies

Salt to taste


1/2 cup Bengal gram

1/2 cup Red gram

1/2 tsp Peppercorns

1/4 tsp Cumin seeds

2 inch Ginger

1 pinch Asafoetida powder

12 Curry Leaves

Garnish 1

1 tsp Mustard seeds

1 chopped Red chili

Few Curry leaves

Garnish 2

1/4 Cup grated coconut

few Coriander leaves


1.Boil the beans,green chili and salt in water till tender.

2.Soak Channa dal and sambar dal for an hour.Strain the water and blend it with rest of the ingredients .Add water if needed.

3.Steam this paste for about 15-20 minutes in a pressure cooker.Add keep aside.

4.In a wok,add the grated coconut and the coriander leaves.Dry roast it and keep aside.

5.Add oil in the same wok and fry the mustard seeds,red chili and curry leaves.

6.Mix the paste and the beans together in a pan for 2 minutes in heat.Then finally garnish with the coconut and coriander paste. Serve hot.

July 05, 2008


Preparation time:20 minutes
Cooking time:15 minutes
Yields:4 servings

For the Rice:                                                                
1 1/2 cups basmati rice                                              
2 tablespoons butter (unsalted)                                
1 tablespoon chili paste
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 cup cashews, toasted
1/2 cup chopped apricots
1/4 cup crispy shallots
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
salt to taste

6 portobello mushrooms, stemmed and peeled *
2 tablespoons olive oil
salt and freshly ground black pepper

Prepation time:10 minutes
Cooking time:15 minutes
Yields:3 cups

Onion Sauce:
4 tablespoons unsalted butter
1 cup chopped onions
1 1/2 tablespoons chili paste
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 cup vegetable broth
3 tablespoons coconut milk
1/2 cup soy milk
1 teaspoon salt

For the rice:
1. Rinse the rice until the water runs clear, soak in warm water for 10 minutes.
2.Add the rice in a pot filled with boiling salted water.Cook until tender, takes about 6-10 minutes.
3.Meanwhile, melt the butter with the curry paste, cardamom, and cloves in a saucepan.
4.Once the rice is done toss with the butter mixture until evenly coated. Keep warm until ready to serve.
5. Just before serving add cashews, pumpkin seeds, apricots, shallots, coriander and mint leaves.

For the mushrooms:
1.Brush the mushrooms with the olive oil and season with salt and pepper.
2. Heat a large skillet over medium high heat, cook the mushrooms for 7 minutes.
4.Serve the mushrooms on a bed of rice with Onion Sauce and Chutney.

For the Onion Sauce:
1.Melt the unsalted butter over medium heat. Add the onions and cook until golden brown.
2.Add the chili paste, ground cloves, and ground cardamom and cook mix.
4.Pour in the vegetable broth and coconut milk. Raise the heat to high and simmer for 10 minutes.
5.Remove the pan from the heat add the soy milk and salt. Puree in a blender until smooth.

*If you dont find these mushrooms you can omit them.



2 tablespoons mayonnaise
2 teaspoons ketchup
1 teaspoon chopped pickle or relish

3 teaspoons extra-virgin olive oil, divided Preparation time:5 minutes
1 small red onion, thinly sliced Cooking time:10 minutes
1 cup sliced mushrooms Yields:2 slices
5 cups baby spinach
Freshly ground pepper to taste
4 slices bread
1/2 cup shredded Cheese
1/2 cup sauerkraut

1.For the dressing:Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in the pickle (or relish).
2.To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick pan over medium-high heat. Add onion and cook till golden brown and then add mushrooms,which takes about 4 minutes.
3. Add spinach and cook, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
4.Coat the pan with the remaining 1 teaspoon oil and toast the bread; divide cheese,sauerkraut,spinach mixture and the dressing between the 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes.
5.Transfer sandwich halves to a cutting board. Cut sandwiches in half and serve.


1 cup couscous
1 cup vegetable stock
1 red onion,cut lengthwise
1 zucchini,cut lengthwise
1 carrot,cut lengthwise
1 small squash,cut lengthwise
1 tbsp garlic,crushed
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp cayenne pepper
1 tbsp freshly ground pepper
1/2 lemon, zest
few chopped parsley,for garnish

1.Heat oil in a pan and add onion.Cook until golden brown and add garlic.
2.Add all the vegetables and cook under medium flame.
3.Add soy sauce,balsamic vinegar,cayenne pepper,black pepper.
4.Set pan on medium heat and bring mixture to boil.
5.Stir in couscous,remove from heat and keep the lid closed. Let it stand at room temperature for 15 minutes.
6.Garnish it with parsley and lemon zest.

Summer Shake




1 cup uncooked rice
1/4 tsp turmeric powder
1 tbsp vangi bath powder
4-5 medium size brinjal,quartered
1/2 cup green peas
1 capsicum,diced medium
1/4 cup dry coconut,grated
2 green chilies
1/2 cup chopped coriander leaves
6 tbsp ghee
3 tbsp oil
salt to taste

1/4 cup split black gram
1/4 cup bengal gram

1 1/2 tsps split black gram
1 tsp mustard seeds
1 tsp asafoetida powder
1 stem curry leaves

1.Boil rice with turmeric powder in boiling water.Cook its each grain is cooked.Strain and cool
2.For the powder dry roast the grams on a low flame until golden brown.You can smell the aroma at this stage.Cool and grind into a fine powder.
3.To the cooled rice,add vangi bath podi,salt,dry coconut,some chopped coriander leaves and ghee.Mix gently.
4.Heat oil for tempering.Add black gram when it turns golden brown,add mustard then rest of the ingredients.
5.Add green chilies,chopped vegetables.Stir and cook well without adding water.
6.Add peas and prepared powder.Cook for couple of minutes in a low flame,until all the vegetables are cooked.
7.Finally add the seasoned rice.Mix well and take it off from the heat.
8.Garnish with coriander leaves