Tuesday, December 30, 2014

Green Chicken Masala

Green Masala curry is a winter favorite or just anytime. Ground mint leaves, fenugreek leaves, cilantro, green chilies bring the out the busting flavors. It can be made in the form of curry /stew/dry roast based on individual preference. It is very simple and put in no much effort, Prepare in advance recipe. After sauting the ground spices and greens, it can be stored in zipper bags for up to 3 months in refrigerator. Curry is moderate, flavorful with juicy and tender chicken.


500g Boneless Chicken, cubed
2-3 tbsp oil

For paste
4 green chillies
1 medium onion
1 pod garlic
2 inch ginger
3 cloves
6 black pepper corns
1 inch cinnamon
½ bunch each cilantro, mint leaves, fenugreek leaves
1 tsp coriander powder
Salt to taste


Step 1: In blender/mixer grind all ingredients listed ‘for paste’ to fine smooth paste using water as required.

Step 2: Heat oil in a wok, add chicken and sauté for 1 minute in low heat. Add green paste and sauté for 4 to 5 minutes or till oil separates from mixture in medium low heat. Now add salt, 1 cup of water and cover the lid and cook until chicken is done.

As I always say spices can be adjusted based on your spice level
Serve with chapathis/rice/poori

Wednesday, December 24, 2014

Liver fry with lentils

‘When you look at your mother, you are looking at the purest love.’ She makes endless efforts to make her children’s happy and what she expects in return is nothing. Entire credit of this recipe goes to her. Chicken liver is cut into small pieces and stir fried with chickpeas (split) with mild spices to make an excellent starter for holiday’s lunch menu. It may also be served as sides or with chapathi.



150 gm split chickpeas/Chana dal(split)/lentils
200 gm chicken liver, cut into cubes
2 tbsp oil
1 medium onion, finely chopped
1 tsp red chilli powder
½ tsp coriander powder
2 tbsp chopped cilantro (optional)
4 tbsp gated coconut
Salt to taste


Step 1: Wash, soak lentils for 3 hours and drain out the excess water.

Step 2: Heat oil in a pan, add onion, liver and sauté for 2 minutes in medium heat. In low heat add lentils and sauté for 3-4 minutes.

Step 3: Add chili powder, coriander powder, 1 cup of water, salt and cover the lid and cook for 8 minutes or until lentils are soft. Add coconut, cilantro and stir fry for 2-3 minutes (until water is drained)

Tuesday, December 23, 2014

Carrot juice & leafy vegetables

Who doesn’t want to live healthy and look beautiful! Yes, healthy eating is bliss. Carrot Juice which is a rich content of carotenoid not only provides the vitamins (Vitamin A, C, and E) and nutrients but also work wonders when applied on skin regularly.
          Most of us are aware carrot juice improves eyesight, but how? Carrots contain both beta-carotene and lutein, both the compound which can be found concentrated in our retinas protects vision. I still remember the days when my bio ma’am told all girls in the classroom to play with carrot pulp/juice on skin rather than the chemical cosmetics in the market. For all these benefits what does it actually take, just 5 minutes of time to blend carrots and strain it. Well, I had this healthy drink with bowl of green leafy vegetable fry for breakfast. It can be made with or without gravy, without saying anything much about it, here is the bowl of gluten free, vegetarian, vegan fry.


For Carrot juice
4 medium size carrots

For vegetable fry

2 tsp oil
1 green chili, slit
1 bunch of fenugreek leaves
2 bunches amaranth leaves
1 medium onion, finely chopped
2 tbsp grated coconut (optional)


 For Carrot juice:
Step 1: Peel, wash and chop the carrots. Blend them to fine paste using water as required.

Step 2: Strain it in a hand held mesh strainer. Squeeze out as much juice as possible. I used water sufficient enough to make 2 glasses of juice. You may dilute it based on your taste.

Vegetable fry:
Heat oil in a pan, add onions, chili and fry till translucent. Add leafy vegetables and sauté for 2 to three minutes. Add salt and cover the lid, cook for 10 minutes in medium low heat. Turn off and add coconut, let it rest for 5 minutes before serving.

One tsp of sugar can be added when you are serving it to kids
For an extra flavor I’ve squeezed out orange juice into it. Mint leaves/lemon can also be used (optional)

Monday, December 22, 2014

Paani puri/Golgappa/puchkas

This is very popular street chats in Asian countries, India, Pakistan, and Nepal. Pani puri literally means ‘water in fried bread’. It is round hollow fried bread with potato based filling then dipped in liquid sauce (Paani). Paani mainly has two versions, spicy and sweet. This has occupied its place as starter in sophisticated wedding occasions due to its simplicity.

 Boiled soft chickpeas, grated carrot, mashed potatoes makes the stuffing and the bright, pungent herb goes for making of paani(spicy) hence makes it healthy eating.

       For fresh home made puri recipe click on the link puri recipe


24-30 puris (for fresh home made click on the link puri recipe)

For stuffing
3 medium size potatoes (boiled, peeled and mashed)
1 large onion, finely chopped
100 gm chickpeas (boiled)

For paani
¾ bunch mint leaves
½ bunch coriander leaves
2 green chilies
2 tbsp tamarind paste
Salt to taste


Step 1: In a blender add all ingredients listed for making of paani and blend them to fine paste using required amount of water.

Step 2: Transfer it to large bowl and add 3 cups of water, add salt as per your taste. You may add or lessen the quantity of water based on your taste, do keep a check on seasoning. This has to be watery not thick.

Step 3: Break open top of puris using your thumb, application of little pressure is enough to do this. Now stuff them with chickpeas, potatoes and onion about 1 tsp for each puri. Pour paani slowly to fill up the puris. What after this? Pick it up one by one and straight into your mouth. Enjoy!

As I always say spices can be adjusted based on your spice level.

Sunday, December 21, 2014

Avararekal Sambhar/Flat beans curry

This is a south Indian delicacy and my absolute favorite. It is roaring time of ‘avare’ here in the city. Avare is an Indian flat bean, this plant is native of India and is green. Well, it grows in purple in some other part of the globe, turns out to be 'lab lab purpureas', the scientific name of this beans, please ask Google for more information.

My mom cooks variety of dishes using this beans and I love it. One of the recipes is presented below, this can cooked with meat, egg, vegetables or by itself, they are available in the form of whole beans, de skinned and lentils. Luxury spices and coconut are indulged in making of this simple, delicious curry.



  • 150gm Flat Beans/avarekaalu
  • 1-2 tbsp vegetable oil
  • 1 ½ tbsp coriander powder
  • 1 tbsp red chili powder
  • ½ cup coconut paste/milk
  • 1 medium tomato, finely chopped
  • 1 medium onion, finely chopped
  • ½ bunch Methi/Fenugreek leaves


Step 1: Heat oil in a pressure cooker, add onions and saute till translucent. Add tomato, beans and sauté for 2 to 3 minutes.

Step 2: Add fenugreek leaves, chili powder and coriander powder and sauté for two minutes in low heat.

Step 3: Add 3 cups water, salt and cover the lid. Pressure cook for 1 whistle in medium heat and turn off. Once the pressure is released continue to boil to get desired consistency, If it is too thick add little water and boil for 4 to 4 minutes.

Serve hot with rice/Ragi mudde

Thursday, December 11, 2014

Mirch pakora\Bajji\Bell pepper fritters

Hungarian wax pepper, you might be wondering what it is, same thing happened with me. It is nothing but variety of capsicum/bell pepper. It is hot yellow pepper makes delicious hot snacks for chilled evening.
     I usually make pakoras/fritters with Indian green chilies but this time these chilies seized my eyes and were fresh looking and you will admire results especially during this winter. Yes! It does satisfy me. Enjoy this bajji/pakoras with hot cup of coffee/tea. Pepper is medium hot.



6-7 yellow bell pepper
1 medium potato, (boiled, peeled and mashed)
200 ml oil, can be reused

For batter
6 tbsp chickpea flour/besan
1 tsp red chili powder
½ tsp baking soda
Salt to taste

Hungarian bell pepper/yellow bell pepper


Step 1: Slit bell peppers vertically but don’t separate let them stay intact with stem. Deseed and rub them with salt, keep aside.

Step 2: In a large bowl, add all ingredients to prepare batter, use water as required to prepare medium thick consistency batter. (It should be dripping but not too runny)

Step 3: Heat oil in a wok. Add pinch of salt to mashed potatoes, mix and stuff them in the slits of pepper. Once the oil is hot keep it in medium low heat and deep fry by turning them often until they are golden from all sides and remove. Drain out the excess oil in paper towel.

As I always say spices can be adjusted based on your spice level.

Tuesday, December 9, 2014

Pulao powder

 Pulao powder this is such simple recipe comes handy when you are in a hurry to prepare your rice dish. We South Asian’s have rice in our routine meal and our concern to explore endless varieties makes it interesting. This ground spices can be stored in air tight container jar for up to 6 months if handled with moist free spoon/hands.
     This comes to your family rescue when you visit your hometown leaving behind husband and kiddo. There is always a reason behind little extra effort which makes exquisite meals for any time of the day. Cut some fresh veggies, add powder and cook with rice yes that is all you need to do for delicious pulao. No onion, No ginger garlic so powder is used generously with veggies. 3 tbsp is sufficient for 200 gm rice with veggies. Vegetable combination could be of green peas, capsicum, or peas with green beans or of your own choice.


  • 6 tbsp chickpea split
  • 4 tbsp black gram/white lentil
  • 4-5 tbsp coriander seeds
  • 3 tsp cumin
  • 9 cloves
  • 10-12 black peppercorns
  • 3 cinnamon sticks
  • 15-18 Dry red chili
  • 1 tsp turmeric powder
  • 1 tsp brown sugar/jaggery
  • Few curry leaves
  • 1 whole dry coconut, shredded

For pulao

  • 200 gm rice, washed and drained
  • 4 tbsp oil
  • 3 tbsp pulao powder
  • Few green beans, chopped
  • 1/4 cup green peas
  • 1 medium carrot, chopped 
  • 1 medium tomato, chopped
  • 2 tsp tamarind pulp


Dry roast all ingredients excluding coconut, sugar. Make nice powder of roasted spices and sugar using mixer/blender. Pulse the shredded coconut separately, let it be coarse. Mix well and store in airtight container.


Heat oil in pressure cooker, add veggies and saute for 3- 4 minutes in medium heat (add veggies as soon as oil is warm and cover lid as it starts to splutter). Add rice and saute for a minute. Add two cups water (rice to water 1:2), bring it to boil. Add salt, pulao powder, tamarind, quick stir and cover the lid. Bring two whistles in medium low heat and turn off. Serve with your favorite salad/raita.

As I always say adjust spices based on your preference.

Monday, December 8, 2014

Egg rolls/spring rolls

Spring rolls are rolled appetizer with wide variety of fillings. It is Southeast Asian cuisine, the name is a translation of the Chinese ‘chun juan’ (spring rolls). It can be on the go meal/appetizer/kids favorite and a nutrition package loaded with fresh green veggies wrapped in roll sheets. The roll sheets, wrapping, cooking technique, fillings vary depending on region and they have different names. Filling varies from vegan to eggs, shrimp, minced lamb, chicken, pork.
     Make your one choice of veggies or non-vegetarian for fillings wrap it in sheets and deep fry them. Making at home gives us the pleasure and satisfaction of being done right in front of us so I am presenting the recipe to make sheets at home, Newbies need not worry you get ready made spring roll sheets in stores. Folding and rolling calls for expertise, if there is any hole/gap you make a way for oil seepage which ends up making your rolls oily. I used scrambled eggs for the filling. Dish is crispy, soft and tender..




For filling
2 tbsp oil
3 eggs
2 tsp minced ginger
¼ cup green peas (about 50gm)
1 large onion, finely chopped
2 tsp ground paprika
Salt to taste

For dough/spring roll sheets
250 g all-purpose flour
½ tsp salt or to taste
4 tbsp oil/3 tbsp ghee
Water as required

Oil for frying


 Heat oil in a pan, add onions, ginger and sauté for a minute. Add green peas and saute, add break eggs into it and saute for 2 minutes or until egg is cooked. Don not overcook, crunchy the better. Let it cool down to room temperature.

For preparing roll sheets
Step 1: In a large mixing bowl add flour. Heat oil and pour it on flour, add salt and prepare a soft firm dough using water as required. Let it rest for 15-20 minutes. Keep it covered.

Step 2: Pinch out the dough to make small balls. Mixture is sufficient enough to make 6 balls depending on your roll size. Now with the help rolling pin, flatten them to circles as shown in picture below.

Step 3: Smear about 1 tsp oil on it then dust with flour and keep aside. Repeat the same with rest of the balls. Pile up one above the other with oil coated side facing upwards upto 3 sheets. Refer pictorial depiction.

Step 4: Now flatten them together to thin discs as shown below.

Step 5: Heat a skillet place the sheets on it flip over and separate each one and keep aside (this shouldn't take more than 30 seconds). This is not to cook, it is to separate the sheets and it will make them crispier when fried in oil later.

Step 6: Now cut them into square shape discarding the edges and your sheets are ready.

For rolls

Step 1: Brush the edges with flour mix this is done to avoid popping out of filling. Place 1 tbsp of filling on one edge of the sheet as shown.

Step 2: Start rolling carefully starting from one edge till midway and stop.

Step 3: Fold left side then right and press gently.

Step 4: Now close it up from other end and roll it to complete.


Step 5: Heat oil in a wok, deep fry them in batches turning them to brown from both sides and until they are crisp.

As I always say adjust spices according to your taste
For wrapping and rolling techniques you can also check at http://steamykitchen.com/22276-chinese-spring-rolls-with-chicken-recipe.html

Saturday, December 6, 2014


Rasam’s are made to admire winter. Spice and herbs used in making of this dish helps fight cold and sore throat. Black pepper and cumin are predominant in this recipe, adds flavor and keeps the warmth. This is not only served during winters but also in most of the occasions in South Asia followed by sambar. This can be savored as plain soup or serve hot with steamed rice.
                         It is sour, spicy and soothing. When you have Lentils / vegetables stock in hand use it in place of water to make it more nutritious. If you want thick consistency add 2 tbsp lentils with tomatoes to boil then blend them together.


2 tbsp oil
½ tsp black mustard
3 large tomatoes
4 garlic cloves, crushed
1-2 tsp freshly ground black pepper
2 tsp cumin powder
1 tsp tamarind paste
¼ bunch Cilantro, finely chopped
2 dried red chilies, broken into 2 pieces each 


Step 1: Wash tomatoes, cut into two halves, boil them in water for 6-8 minutes with the lid covered. Turn off and allow it to cool.

Step 2: Peel the tomatoes and blend them to smooth puree.

Step 3: Heat oil in a sauce pan, add mustards let it crackle. Add garlic and sauté till light brown. Add chili and sauté. Add the puree, 2 cups water and bring it to boil.

Step 4: Add tamarind, salt, pepper and cumin, sauté and cover the lid. Boil for 6 minutes in medium heat. Turn off, add cilantro and cover the lid.

  • As I always say adjust spices according to your taste
  • Serve hot with steamed rice or as soup
  • I usually use lentil stock for this dish.

Friday, December 5, 2014

Chicken Curry

This recipe is a savior when you are exhausted. It is simple, quick and easy recipe with ingredients available at home and yet makes a delicious curry. At times we are late home from shopping/work and want curry in a hurry and for bachelors who don’t want fuzz in kitchen, but we don’t want to compromise on taste, yes here is the one. Follow easy method of preparation, stir fry, cover and cook and your yummy chicken curry is ready to enjoy. It is mild, light, and bit sour.


500g Chicken legs (or pieces with bone)
2-3 tbsp oil
1 tsp garlic paste
1 medium size tomato, finely chopped
1 tbsp red chili powder
1 ½ tbsp coriander powder
1 tsp cumin powder


Heat oil in a wok, add chicken and sauté for 2 to 3 minutes in medium heat. Add salt, garlic, sauté for 3 minutes. Add all the spice powder, 2 cups of water and cover the lid. Cook until chicken is half done (5-6 minutes), add tomato cover and cook till chicken is tender /cooked.

As I always say adjust spices according to your taste

Serve hot with roti/naan/dosa

Wednesday, December 3, 2014

Chicken Shawarma

Chicken Shawarma is very popular Middle East dish. It is on the go food wrapped in pita bread. Thinly sliced veggies and tahini sauce makes it deliciously light and tender. Boneless chicken is marinated in yogurt spice mix, and baked/stir fry.
         Slices of pickles also go to this sandwich filling in authentic recipe and are absolutely delightful. I admire the beauty of their method of preparation they use a rotating thing to grill chicken in large quantity, they pile up chicken, it is compressed and grilled continuously, and it’s perfectly cooked and tender.


5 pita bread/paratha/chapathi
½ cucumber, thinly sliced
1 medium size onion, thinly sliced
1 small tomato, thinly sliced

For sauce
3 tbsp Tahini sauce
2 tbsp yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, minced

For marinade
200 gm boneless chicken (tenders), cut into slices
3 tbsp yogurt
½ tbsp pepper
2 tsp garam masala
Salt to taste


Step 1: Wash, pat dry chicken, mix ingredients of marinade, coat chicken, cover and marinate for 4 hours or overnight.

Step 2: Grease oven proof dish and cook marinated chicken till done or grill or shallow fry the chicken in a pan using 1tbsp olive oil in medium to low heat. Cover the pan while cooking. Don’t overcook it becomes hard and chewy.

Step 3: Mix all ingredients for sauce and keep aside. Don’t add oil for store bought tahini as it already has enough oil in it.

Step 4: Place the pita bread, spread the  chicken about 50 gm on each, add onions, cucumber, tomato, and 2 to 3tsp of sauce (spread sauce evenly). Roll up carefully and enjoy the every bite.

Lettuce leaves can be used for filling
Including French fries in filling makes it yummier
As I always say spices can be adjusted based on your spice level.

Tuesday, December 2, 2014

Haryali Chicken Kebab

Drew out my yet another inevitable chicken recipe. Haryali Chicken Kebab, haryali stands for green. Tender chicken/breast pieces best suits the dish. Masala used in making this dish is green chilies, cilantro, and full of greens hence the name. This dish is very popular, served in all restaurants in India. It is a dry dish loaded with flavors, marinating with yogurt, lemon and salt makes chicken soft. Ginger and garlic paste makes the chicken kabab taste divine.
              Marinated chicken is placed in grill rack and grill until completely done it is such easy recipe. This flavorful chicken is gnawed till last bits when served with salad on side. This versatile combination equally suits lamb.


  • 400 gm chicken breast pieces
  • 3 tbsp oil
  • 2 tbsp yogurt
  •  Skewers

To fine paste
  • 1 inch ginger
  • 5 garlic cloves
  • ½ bunch cilantro, mint leaves
  • 4 green chilies
  • Salt to taste


Step 1: Cut into about 1 inch, wash and drain chicken. In a blender take ingredients to make smooth fine paste using water as required.

Step 2: In a large bowl add chicken, salt, 1tbsp oil and yogurt mix them well. Add ground paste and rub the chicken until well coated. Marinate for a minimum of 30 minutes.

Step 3: Heat oven for 5 minutes. Skewer the ingredients end to end on sticks. Place them in grill rack leave little space between, brush oil and grill until cooked. Flip over after 4 minutes and brush oil again and continue to grill. Keep close eye to avoid burning and flip over after every 4 minutes.

As I always say spices can be adjusted based on your spice level.
For using wooden/bamboo skewers soak them in water for 30 minutes. (I just forgot to do 😂😉)


Khara Chutney/Dips/Sauce

Chutney is a condiment associated with South Asian’s cuisine. There are varieties of chutneys made from combination of vegetables, fruits, herbs and spices. They can vary from wet to dry, Coarse to fine, Hot to sweet served with Idli/Dosa/chapatis/roti/rice/pulao. They vary by geography, method of preparation and ingredients. It can be served as sauce or dips with your favorite bread/fried meat.
            I’ve made one really hot with green and dried chilies which we use as dip for fried fish/chicken. Groundnut makes the base for Shenga(Peanuts) Chutney. This is also made in dry form, chutneys are easy to make and you don’t have to take pain of doing it every day this can be refrigerated and stored for 15days but not all chutneys shelf life depends on ingredients used. Traditionally Khara chutney is sundried and stored at room temperature for 1 month but to be on safer side I refrigerate and suggest shelf life of 15days.

Shenga chutney/Khara chutney

For Shenga Chutney


50g Peanuts
3 green chilies
7-8 sprigs cilantro
5 tbsp shredded coconut
1 ½ tsp tamarind paste
Salt to taste

For Khara Chutney
6 green Chilies
6-8 dried red chilies
5 black peppercorns
4 garlic cloves
2 tsp cumin
4 tsp tamarind paste

For tempering
½ tsp black mustard
3-4 tbsp vegetable oil
1 sprig curry leaves
1 garlic clove, crushed
1 large tomato, finely chopped
Salt to taste


Shenga chutney
 Take all ingredients in a blender to make them fine smooth paste using water as required. Consistency should be as shown in the picture don’t make it too runny. Use less salt while grinding, taste and adjust later. Transfer it to bowl and serve. This can be stored in refrigerator for up to 3days.

Khara Chutney
Roast all ingredients except tamarind using ½ tbsp oil for about 2-3 minutes in low heat. When you see the edges of garlic and chili start becoming brown turn off and allow it to cool.

Shift the ingredients to blender/grinder, add tamarind, ½ tsp salt  and make fine paste using water as required.

Heat oil in a sauce pan, add mustard, garlic, and curry leaves and sauté for a minute in low heat. Add chopped tomato, sauté till they are mushy (low heat). Add the ground paste, ½ cup water, make salt adjustment, sauté for 2 minutes and turn off. Consistency shouldn’t be thick, please take a look at the picture above.

Serve with hot idli’s/appam or with favorite bread.
As I always say spices can be adjusted based on your spice level.
Khara Chutney
Shenga Chutney