Thursday, October 30, 2014

Peas Paneer Curry

 Mutter(Green Peas) Paneer(Cottage cheese) 

Green peas are known to be the World’s healthiest food. I am inspired by my reader who insisted me to bring more about nutrient food recipes. Thanks to that good friend of mine. Coming back to the subject green peas are a very good source of vitamin K, Vitamin B1, Vitamin C, copper. It helps in blood clotting during bleeding. Although considered as vegetables, botanically they are fruit since developed from a flower. Because of their quality protein many commercial protein powders have started to use it. As they fall into ‘nitrogen fixing’ categories of crop they stand out as environmentally friendly food. You will be surprised to know that daily consumption of green peas with other legumes will lead to decreased risk of stomach cancer. Before I go in depth, the curry is mild addition of paneer (cottage cheese) will manage to give the required calories. Flavors, aroma, and mild spices in curry make it a complete package of food.


  • 1 cup Fresh green peas/Frozen peas (About 100gm)
  • 1 medium size potato finely chopped, optional
  • 6-8 one inch size paneer cubes (Cottage cheese)
  • ½ tsp red chili powder
  • 1 tsp coriander powder
  • 2 tbsp butter
  • 1 tsp oil

For fine paste

  • ½ inch Ginger
  • 6 garlic cloves
  • 2 green chilies
  • 1 small onion, roughly chopped
  • 3 tbsp grated coconut


Step 1: Take all ingredients required for paste in a blender and blend to fine paste. Use 3 to 4 tbsp water.

Step 2: Heat butter in a pressure cooker, add the ground paste. Sauté for 2 to 3 minutes or till raw aromas vanish. Add green peas, potato, 1 cup of water, chili powder, coriander powder, salt and give a quick stir. Cover the lid and pressure cook for one whistle.

Step 3: Fry paneer on non-stick pan using a teaspoon of oil until the edges are golden brown. Add the cooked peas curry to this and lemon juice, give a stir. Adjust the salt add water or evaporate the excess water to get desired consistency.


  • As i always say spice can be adjusted based on your spice level.
  • Potato being my favorite I have used, you may skip this.
  • Serve warm with flat bread/chapatis/rotis
  • I understand North Indian’s love for cream, you may use if you prefer but let me remind you of calories.

Wednesday, October 29, 2014

Churmuri/Bhel/Puffed Rice Snack

                                       Bhel puri

This is my yet another favorite snack. It is hot, sour, and crunchy. The main ingredients are roasted peanuts, onion, tomato, and sev. Sev is a popular Indian snack. It is small pieces of crunchy noodles made from chickpea flour paste. For more information kindly refer our friend, Wikipedia. This is more of street food in our country loved by all age group. Nothing more to say about this snack taste them all by yourself and you will know what it is all about. How about some hot pakoras to go with it kindly refer this link for aloo pakora



  • 100 gm. puffed rice
  • 50 gm. sev
  • 1 large onion finely chopped
  • 1 medium size tomato finely chopped
  • ½ tsp chili powder
  • ½ tsp green chili paste
  • ½ cup grated carrot
  • 2 tbsp lemon juice
  • 1 tbsp oil
  • Coriander to garnish
  • Salt to taste


Step 1: Heat oil a large pan and fry peanuts for a minute and allow it to cool.

Step 2: After it’s completely cooled add all ingredients except puffed rice and sev to the pan. Mix all the ingredients well. Now add puffed rice, sev and give a quick stir. Serve immediately.


  • As I always say spice can be adjusted based on your spice level.
  • Serve immediately as it tends to become chewy later.
  • Let the pan cool down completely otherwise it becomes soft and chewy.
  • Tomato is optional.

Potato Fries (Aloo Pakora)

Potato Fries

Potato fries (Aloo pakora) is crispy soft and hot snack. Coating potato slices with batter makes it crisp outside and after deep frying potato is cooked but remains soft which is so yum when you bite it. This is a very popular snack which can be found in every nook and corner in my home country, India. We enjoy it with our evening tea/coffee. It is gluten free and kid’s favorite snack which is bit hot. Slicing the potatoes and dip in gram flour batter, deep frying in oil is all that has to be done to make this yummy crispy snack. These are also served as sides with plain dal and rice. This is easy to cook, very less ingredients yet so delicious.


  • 1 large potato
  • ½ teacup gram flour
  • ½ tsp chili powder
  • Pinch of baking soda
  • Pinch of cumin seeds powder, optional
  • Water as required
  • Salt to taste


Step 1: Wash and pat dry potato and cut it horizontally to thin slices or cut into two halves vertically and cut each of them to round slices. Rub the slices with pinch of salt and keep aside.

Step 2: Mix gram flour, chili powder, salt, baking soda with required amount of water to form thin batter. Batter shouldn't be too thin keep the consistency so that when you dip potato slices batter shouldn't drip off wholly. Keep the salt minimum as potatoes are already marinated with salt.

Step 3: Heat oil in deep frying pan.

Step 4: Drain out the water in potatoes and take one by one or few at a time and coat them evenly in batter.

Step 5: Test the heated oil, put a drop of batter it raise up immediately. Now fry them in batches until golden brown or until crisp in medium heat. Remove and drain out the excess oil onto paper towel.


  • Serve hot
  • Marinating is optional, time taken is 5 minutes helps potato slices to absorb salt.

Tuesday, October 28, 2014

Chicken stir fry

We often prepare onion tomato curry with chili powder for chapatis to cope up our busy week days. The difference is I have added chicken to the plain curry and stir fry that goes well with Indian bread chapatti/roti. It is easy, quick and adds little sweet taste because of tomato. When you want to give break to flavors, tired, or when you want to prepare something very quick here is the one. Sometimes in Chicken biriyani, chicken will be leftover while rice is fully consumed. I use the leftover chicken pieces and make yummy fry using this recipe. Easy and very quick to prepare all you need to have is onion tomato chili powder.


  • 2 tbsp oil
  • 1 lbs chicken (cubed), 500gm
  • 1 large tomato (finely chopped)
  • 1 medium size onion (finely chopped)
  • 1 ½ tsp red chili powder
  • 2 green chilies (slit lengthwise)



Step 1:  Heat oil in a frying pan, add chopped onion and fry till translucent. Add chilies and sauté.

Step 2:  Add washed chicken pieces and fry till brown about 5 to 6 minutes. Add tomato and saute till soft.

Step 3: Add chili powder and stir fry. Add half cup of water to cook chicken.

Step 4: Add salt and give a quick stir. Cover the lid and cook till done.


  • As I always say spice can be adjusted based on your spice level.
  • Garnish with coriander (optional)
  • Use of green chili is optional.

Sunday, October 26, 2014

Carrot Halwa

It’s is Carrots based Indian dessert. Carrots fried in ghee, added sugar and texture is a treat for senses. This was mainly associated with Punjab but now it’s enjoyed everywhere. In my home it is everyone’s favorite. Carrots are rich in Vitamin A which is key for good vision. We use carrots and cucumber in our daily salads out of these carrots this wonderful dessert can also be made. It is a healthy food if you watch your sugar consumption in it.


  • 1 cup grated carrot (200gm)
  • ¼ cup of sugar
  • ½ cup milk
  • 2 ½ tbsp ghee (Clarified butter)
  • Cashew nuts and raisins for seasoning
  • water


Step 1: Heat ghee in a thick bottom pan. Add grated carrot and sauté till raw aromas vanish. This takes 4-5minutes in medium heat.

Step 2: Add ½ cup water bring it to boil. Add sugar and give a quick stir. Add milk and cook till ghee separates from carrot. Stir frequently to make sure it doesn’t get burnt.

Step 3: Heat ½ tbsp ghee and fry cashews, raisins for a while and add to the prepared halwa and mix well.


  • Fry cashews and raisins carefully it shouldn’t get burnt. As soon as cashew start to turn brown switch off stove.
  • Sugar can be adjusted based on your taste
  • Almonds or other nuts of your choice can be used
  • Milk powder/almond milk is also used
  • Ghee can be substituted with oil

Saturday, October 25, 2014

Gulab Jamoon

Gulab jamun is milk solids based dessert soaked in sugar syrup, we have it very often. This is soft, melt in mouth dessert which is served in many occasions in Asian countries.  This dessert is prepared using koya or combination of all-purpose flour with milk powder and yogurt.  Ready Jamun mix is available in many stores these days which cut down our efforts in making it. It’s a quick and easy recipe. I’ve used MTR gulab jamun mix which stays in my shelf all the time throughout the year.


  • 100 gm Gulab Jamun mix powder
  • ¼ cup of water (or less)
  • Oil for deep frying 

For sugar syrup

  • 2 cups water
  • 1 cup sugar
  • Pinch of cardamom powder


Step 1: In a mixing bowl hand mix the jamun powder with little amount of water (few more drops of water if required) to form soft sticky dough(Dough shouldn’t be too firm) as shown in the picture below. Smear the dough with few drops of oil. Let stand for 5 minutes.

Step 2: Heat water with sugar bring it to boil. Turn off stove when it is about to reach 1 string consistency (If it’s thick add little amount of water). Add cardamom powder.

Step 3: Pinch a small amount of dough and make equal sized balls. Smear a drop of milk or water to ensure prepared balls doesn’t have any cracks.

Step 4: Heat oil for deep frying in a medium heat. Don’t over heat the oil as inside of jamun should also be cooked evenly.

Step 4: Deep fry the jamuns in oil by stirring continuously so that it’s cooked from all sides evenly. It turns almost golden drown in color. Remove them and transfer to sugar syrup. Sugar syrup has to be warm. If not, heat it to warm (don’t boil just warm it). Let them soak for minimum 30 minutes before serving.


  • Best served after two hours soaking in sugar syrup
  • This can be stored in refrigerator  for a day or two.

Friday, October 24, 2014

Ghee(Clarified Butter) Rice


Ghee rice is South Indian’s love and an irresistible food for us because of fresh aroma of fried spices and cashews. Clarified butter gives immense flavor to rice. It is very mild as spices are not powdered. Though it’s a good plain food, we always have vegetable korma along with that makes a perfect match for rice. Use of onion is optional. For recipe of vegetable korma please click on the link


  • 1 cup of rice (200 gm)
  • 2 tbsp ghee (Clarified butter)
  • Cashew nuts (6-8)
  • 1 small onion, finely chopped
  • 5 Cloves
  • 2 star anise
  • 2 inch Cinnamon (broken into pieces of 2 or 3)
  • 2 Bay leaves
  • Water
  • Salt to taste


Step 1:  Soak rice in water for 15 minutes and drain and keep aside.

Step 2: Heat ghee in a pressure cooker, Add whole spices, cashews and fry for a minute just to get the aroma of spices don’t wait till cashew turns brown. Add onion and saute and add salt.

 Step 3: Add rice and saute for 2 to 3 minutes in medium heat.

Step 4: Add little less than 2 cups water or as per your rice cooking instruction. Pressure cook for two whistles.

  • Raisins may also be used. I usually don’t like it with rice and adds a bit sweet taste.
  • Spice up by adding whole green chilies that can be separated after it’s cooked (Optional)

Vegetable Korma


This delicious vegetable gravy is served with ghee rice, jeera rice. It also tastes good with Indian flat bread (Chapati, roti, kulcha, Naan). It’s simple and easy to prepare. Added coconut and cashews keep it mild in spite of use of spices. This dish occupies top position in menu list of occasions in south India. I would say its people favorite out here.


  • 1 cup chopped vegetables (carrot, beans, potato)
  • ½ cup fresh green peas
  • ¼ cup Cauliflower florets (optional)
  • 1 medium size onion, divided
  • 3 tbsp Oil/ghee
  • Water
  • Salt to taste

For making paste

  • 4-5 green chilies
  • ½ inch cinnamon
  • 1 inch Ginger
  • 8 garlic cloves
  • 3 cashews
  • 4 tbsp grated coconut


Step 1:  Take all ingredients required to make paste in a blender. Add half onion and grind to make fine paste.

Step 2: Heat oil, add onions, chopped vegetables, green peas and sauté for 2 minutes.

Step 3: Add ground masala and sauté till oil separates. Add salt, 2 cups of water and pressure cook for one whistle or turn off when it’s about to whistle.

Step 4: Open lid when pressure is released and cook to get  thick gravy..


  • As I always say spice can be adjusted based on your spice level.
  • If vegetables are to be even tenderer, half cook them separately and then add to masala. Avoid pressure cook.
  • I do not cook them separately and it was not mashed anyway.

Wednesday, October 22, 2014

Cauliflower Fries

                                 Dry Gobi

Fried gobi is a popular evening time snack in India and my all time favorite. This recipe is quick, easy, crispy, less number of ingredients. It could be your tea time snack which is crunchy when you bite. For rich color you may use Kashmiri red chili powder or the food color(optional). This is much better than the ones we have outside as no added artificial flavors or food colors. 


  • ½ kg cauliflower broken into small size florets
  • 3 tbsp rice flour
  • 1 tsp corn flour (optional)
  • 1 tsp chili powder
  • Pinch of turmeric
  • Salt to taste


Step 1: Wash cauliflower, drain and marinate with salt and pinch turmeric.

Step 2:  Mix flour, salt, chili powder with water to prepare batter which is not too runny. It should be like pan cake batter consistency.

Step 3: Mix all the marinated cauliflower in batter.

Step 4: Heat oil and deep fry till crisp.


Pinch of Asafoetida can be added to batter(optional).

Coorg style Chicken fry

                                          Chicken fry

This is an authentic way of preparing chicken curry in Coorg, Coorg is a beautiful  scenic administrative district in Karnataka. I would say it is a must visit spot for nature admirers because of its hill spots, dense thick forest region. The main occupation is agriculture and coffee plantation. 
Coming to the recipe, it has special ingredient locally known as 'Kachampuli' (Cambodge fruit) similar to balsamic vinegar (tangy sauce) which is used in authentic recipes of coorg. This not only brings unique flavor but also takes delicacy to the next level. My little bit of research says kachampuli is also known as malabari tamarind and is widely used in Kerala. It's labeled as cambodge in Asian stores and tastes  similar to tamarind.


  • 500gm Chicken(cubed)
  • 2 tbsp Oil
  • 2 tbsp balsamic vinegar (Kachampuli)
  • 2 green chilies slit, optional
  • 1 1/2tbs. Of ginger garlic paste
  • 1 teaspoon of red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin seeds powder
  • ½ tsp pepper powder
  • Salt to taste 
(Use freshly ground spices) 


Step 1: Heat frying pan, add chili powder, cumin powder, coriander powder and pepper powder. Dry roast all spices until dark brown in color. In a medium heat it takes about 4 minutes but not burn.

Step 2: Heat oil in a sauce pan, add green chilies and fry for a while. Add ginger garlic paste and saute until the raw flavor vanish.

Step 3: Add chicken and saute. Cook till its half finished.

Step 4: Add the spices and give a quick stir. Add kachampuli, salt and cook till it's done. Add ¼th cup water if required. Fry until water is evaporated. Serve with jeera or, as starter. Enjoy!


  • I always say spice can be adjusted based on your spice level.
  • For the above recipe soak one cambodge in ¼ cup water and use the pulp extract.
  • Oil is used less because roasted spices emit oil when added to chicken
  • Dry roasting spices is the key to getting the perfect yummilicious fry.
  • Same recipe best suits pork and lamb meat.

Sunday, October 19, 2014

Fish Fry

                                     South Indian Fish fry

I do not claim that this is authentic recipe but this is the way of preparing fish fry in my family inherited from my ancestors over the years and has never failed me. Recipe is simple and doesn't call for much spices. Addition of tamarind excites the taste buds giving that tangy touch to the dish. The method involves shallow frying fish pieces in batches. The dish can be relished with mint coariander chutney. Serve it as a side dish/starter.

Preparation: 5 minutes
Marination: 30 minutes
Cooking: 10 minutes


  • 750 gm Fish (any firm white fish)                                           1/4 cup tamarind pulp extract
  • 3 tsp coriander powder
  • 2 tsp Red chilli powder
  • ½ tsp cumin powder
  • Pinch of turmeric
  • Salt to taste
  • 6-8 tbsp Oil


Step 1: Clean and wash fish. Keep aside

Step 2: In a large mixing bowl, Add chilli powder, coriander powder, tamarind, turmeric, cumin powder and salt and mix well to form marinade (thick paste). Use 5-tbsp water if required.

Step 3: Add fish to the prepared marinade and marinate for 30 minutes.

Step 4: Coat the non-stick frying pan with oil. Heat the pan, place 4-5 fish pieces on the pan based on your pan size and shallow fry for 2 minutes in a medium heat. Flip over and fry till fish is cooked. Sprinkle oil in-between. Repeat the same for rest of the fish pieces.

  • Serve warm with lemon wedges.
  • As I always say spice can be adjusted based on your spice level.
  • Spice lovers may enjoy with chilli sauce!

Fruit Custard

                                                 Fruit Custard


  • 2 cups milk
  • 2 tsp custard powder
  • 2-3 tbsp sugar
  • 2 cups mixed fruit (Banana, Apple, pomegranate, grapes)


Step 1: Mix custard powder with 5-6 tablespoon water/ milk. Mix well so that no lumps are formed.

Step 2: Boil milk in a sauce pan for 2 minutes, lower the flame and add custard mix (Stir continuously to avoid formation of lumps). As it starts to thicken add sugar. Turn off and allow it to cool completely. It won’t take more than 4 minutes. Prepared custard shouldn't be too runny or too thick. Let it be creamy sauce consistency as shown in picture below.

Step 3: Once it’s completely cooled add chopped fruits and serve.


  • Serve chilled (optional)
  • Let the chopped fruit be of about one inch. Grapes split into two halves.
  • Reduce fruit if you prefer to have more custard or vice versa based on your taste.

Saturday, October 18, 2014

Gobi(Cauliflower) Biriyani

                                         Gobi Biriyani

The yummy dish is the rice with cauliflower. There are variety of dishes we prepare out of cauliflower. One such is Gobi Manchurian (cauliflower fries with sauce) which is popular dish in Asian countries, more in India and China. This recipe has cauliflower with mild spices and rice that would make a perfect breakfast which is healthy and tasty. Crunchiness of fried cauliflower that gives a perfect blend for rice and you enjoy your every bit of it. Quick to prepare and am sure you would feel worth your efforts.


  • ½ Cauliflower broken into small size florets (1/2 kg)
  • 1 small carrot chopped lengthwise (thin slices)
  • 1 medium size finely chopped onion (lengthwise)
  • 1 medium size tomato (finely chopped)
  • 1 ½ cups rice (250-300 gm.)
  • 1 tsp chili powder
  • ½ tsp coriander powder
  • 1 tsp garam masala, divided
  • Pinch of turmeric powder
  • ½ cup coconut milk
  • 4 tbsp milk.
  • 5 tbsp oil, divided
  • Water
  • Salt to taste


Step 1: Soak rice for ten minutes and drain out the excess water.

Step 2: Half boil florets with pinch of turmeric and salt in a sauce pan and allow it to cool. (Don’t cook fully, bring it to boil and turn off the stove). Drain out the excess water.

Step 3: Heat 4 tbsp oil in a pressure cooker. Add onions and fry till translucent. Add chopped tomatoes and sauté for 1 minute or until its soft. Add soaked rice, chili powder and sauté for 2-3 minutes in a medium flame.

Step 4: Add 2 ½ cups water, salt and bring to boil. Add coconut milk and ½ tsp garam masala give a quick stir and pressure cook for two whistles in medium high heat.

Step 5: Heat 1tbsp oil a non-stick frying pan. Add half boiled cauliflower, carrots and fry until light brown. Sprinkle garam masala and turn off.

Step 6: Mix the fried vegetables with cooked rice.


  • Serve warm
  • Thinly sliced capsicum can also be used or substitute carrot with capsicum.
  • Don’t cook cauliflower fully. Let it be crunchy as it has to be fried later.
  • As I always say spices can be adjusted based on your spice level.

Fried vegetables

Cooked Rice

Left over

Thursday, October 16, 2014

Veggie burger

                                  Veg  Burger


2 Burger buns
4 slices of onion
4 slices of tomato
2 tsp tomato sauce
2 tbsp mayonnaise
2 cheese slices

For patty

3 tbsp Grated carrot
1 small potato (boiled, Peeled and mashed)
3-4 finely chopped beans
1/4 tsp chilli powder
½ tsp lemon juice
2 tsps gram flour
1-2 tsp semolina(or  bread crumbs)
Few Coriander leaves
Salt to taste


To prepare patties;

Mix all vegetables, chili powder, lemon juice, coriander leaves, salt, and gram flour. Combine evenly without using water. Divide it into two equal portions. Make each one a round shaped flat patty (shown in the picture below).  Dip in semolina until both sides are evenly coated.  Shallow fry on non-stick pan until golden brown.

Step 1: Cut the burger buns into two halves. (Horizontally)

Step 2:  Apply tomato sauce onto the base of bun.

Step 3: Place the patty

Step 4: Apply mayonnaise

Step 5: Place onion slices

Step 6: Place tomato slices

Step 7: Place the cheese. 

Cover with the other slice of bun and warm the burger in an oven for a few seconds and enjoy.

Ginger garlic paste would be an added flavor to patty(optional)
Semolina/bread crumbs is for coating only( use minimum possible)

Sprouts salad

Carrot and Sprouts salad

Sprouts are rich in vitamins and calcium content. It is a complete nutrition as sprout is a transitional stage between seed and plant. It’s so called a baby plant. Check this quick recipe. Easy to prepare, Healthy to eat.


1 cup of been sprouts (150 gm)
½ cup grated Carrot
1 small Onion (finely chopped)
¼ tsp black pepper powder
½ tsp Sugar
1tsp Mayonnaise
2tsp lemon juice
Coriander leaves to garnish
Salt to taste


Take medium size mixing bowl. Add sprouts, onion, and carrot and mix well. Add sugar, lemon juice, mayonnaise and give a quick stir. Sprinkle pepper powder and garnish with coriander leaves.

Spice up with finely chopped green chili(optional)

Wednesday, October 15, 2014

Pepper Chicken

                                            Chicken pepper fry

This is quick and easy recipe yet so delicious. Enjoy this spicy chicken as a starter or serve as sides. To get the best aroma use freshly ground black peppercorns or heat the required amount of pepper powder, as spices give inevitable flavor when heated just before use. You may substitute half tsp pepper with half tsp crushed pepper corns.


500 gm Chicken pieces (cubed of about 1 inch)
1 tsp pepper powder
½ tsp coriander powder
1 small green bell pepper (chopped lengthwise)
1 tsp Ginger garlic paste
1 ½ tbsp lemon juice
¼ tsp turmeric
3 tbsp Oil
Salt to taste


Step 1:  Marinate chicken with salt, turmeric, lemon juice. Keep aside for 30 minutes.

Step 2:  Heat oil in a sauce pan, add green bell pepper and saute for few seconds(don’t over fry, let it be crunchy). Add ginger garlic paste and saute. 

Step 3: Add marinated chicken and fry until it’s half done in a low flame.

Step 4: Add pepper powder, coriander powder, saute it and add ½ cup water. Cover the lid and cook for 6-8 minutes or until done. Open the lid cover and fry till water evaporates.  


Onion is optional
Serve warm with lemon wedges