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.