Friday, September 19, 2014


Pepper chicken has always been my favourite among chicken dishes. This can be served as a side dish or a dry version for snacking. I came across this recipe with the addition of jeera in Divya Pramil's blog, " You Too Can Cook ".   Jeera definitely adds to the flavours. I tried it out and it was super delicious, just the way I like it .. hot and spicy.

Chicken ... 250 gms
Onion .... 1
Black pepper  corns  ... 1 tsp
Cumin seeds ... 1 tsp
Ginger ....... 1 inch piece  (grated)
Garlic ..... i tbsp (crushed )
Cumin powder .. 1 tsp
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/4 tsp (optional)
Cinnamon stick ... 1 inch piece
Garam masala ... 1/2 tsp
Lemon juice ... 1-2 tbsps
Curry leabes ... few
Coriander leaves ... handful
Salt ... to taste
Oil ... 4-5 tbsps

1. Clean the chicken, wash and marinate with lemon juice, turmeric and salt.
2. Dry roast and grind the pepper corns and cumin seeds separately to a coarse powder.
3. In a pan take oil and add the cinnamon stick and curry leaves.
4. When you get the aroma, tip in the ginger, garlic and sliced onion.
5. Saute until golden brown.
6.. Now add the marinated chicken, salt and saute.
7. Add the spice powders at this stage and mix well.
8. Sprinkle little water and simmer to cook.
9. When it is almost done, add the lemon juice and garnish with coriander leaves.

Note : If you want to serve as a side dish with rotis , you may add a little more onion to get more masala.

Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 

Thursday, September 18, 2014


This month in our baking group " We Knead To Bake " we were asked to bake any kind of pizza with a little individual touch. I have always been amazed at the variety of dessert pizzas we get in Brazil. So I thought why not try something like that with Indian flavours. Here is the dessert pizza made with gajar ka halwa, mawa and dates. It turned out to be a hit.The same could be made in small pizza cups too for serving individually in the parties.

For the Pizza dough:
APF / maida ..... 1 and 1/2 cups
Yeast ............ ...  1 tsp
Butter ........... 1 tbsp
Salt ..... 1/8 tsp
Sugar .... 1 tbsp
Water .. 1/4 cup plus milk as needed 

1. Take 1/4 cup warm water and add sugar. Sprinkle yeast on top and place in in a warm place for a few minutes until frothy.
2. Mix salt and butter in the flour and knead adding the frothy yeast and a little milk as needed. (about 3-4 tbsps is what I added )
3. Knead inro a smooth dough and place it in a bowl. Cover it with a foil or cling film and let it rise until double.

Gajar Ka Halwa :
 See the recipe - HERE 
You will require about one cup 

Mawa :
Easy microwave mawa recipe .. see HERE
You will require about half cup

Dates .. 4-5  Cut into thin round slices for garnishing

1. Now roll out the pizza dough and place in in a greased baking tray.
2. Spread the gajar ka halwa on it .
3. Sprinkle the mawa.
4. Garnish with the dates.
5. Bake it in a pre-heated oven at 250 degrees for about 22 - 25 minutes.

Note: The time and temperature may vary a little depending on the size and type of oven used.

  We Knead To Bake - Bake # 21 @ My Diverse Kitchen 
Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 

Wednesday, September 17, 2014


Cruncy munchy masala peanuts makes a perfect evening snack and accompaniment for drinks. It is very easy to make and hardly takes any time. You can make these and store in an air tight jar to serve in your parties as a knick-knack...

Peanuts ... 1 cup
Gram flout / besan .. 2 tbsps
Rice flour ............. 1 tbsp
Salt ...... to taste
Red chilli powder .. 1 tsp (add more if you like them spicier)
Cumin powder ..... 1 tsp
Oil ... to fry

1. Spread the peanuts in a plate. Sprinkle a little water over them.
2. Now sprinkle all the mentioned spice powders and salt. Mix with your fingers. If needed prinkle a little more water so that the peanuts get coated with the dry mix.
3. Heat oil in a pan and fry them, first on a medium flame until crunchy.
4. Cool them and store in an air tight jar.

The recipe is adapted from "You Too Can Cook " with changes in the ingredients to suit my taste buds.

Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 

Tuesday, September 16, 2014


As greens are very important in our daily menu I few leaves to most of the curries everyday. Even the non vegetarian dishes really taste good with spinach. I tried out prawn curry with spinach and it really tasted very nice.

Prawns .. 500  gms
Onion .. 1
Tomato . 1
Green chillies .. 2-3
Garlic ......  6-7 cloves
Ginger ...... 1 small piece
Coconut ... 1/4 cup (grated)
Spinach .... handful
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Garam Masala .... 1/2 tsp
Red chilli powder .. 1/4 tsp
Lemon juice ... 1 tbsp.
Salt ..... to taste
Oil .... 4-5 tbsps

1. Clean and de-vein the prawns, Marinate them with lemon juice, salt and turmeric.
2. Grind together coconut, green chillies, garlic and ginger.
3. Heat oil in a pan and add finely chopped onion. Saute until translucent.
4. Tip in the chopped tomatoes and fry until they are cooked.
5. Now add the marinated prawns and stir fry until the colour of the prawns changes and the water is dried up.
6. Add the chopped spinach leaves and simmer for a minute.
7. Now add the ground masala paste and the spice powders. Add a little salt.
8. Stir fry for a couple of minutes until the masala gets cooked.
9. Add 1 cup of water and simmer for 4-5 minutes.

 Note:Water quantity depends on the consistency of the gravy you like. You may also make it dry if serving with rotis.

Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 


Kheerni is a traditional Sindhi kheer made on all the auspecious and festive days in most of the Sindhi homes. Today I given it a little twist by adding thick mango pulp for a change

Milk ....... 1 litre
Sabudana/sago ... 1/2 cup (soak with enough water to cover for 2-3 hours)
Green cardamom... 4-5
Sugar ............... 3/4 or 1 cup (depending on how sweet you want it )
Kesar/saffron ..... 7-8 threads
Salt ........... half a pinch
Ghee ....... 1/4 tsp.
Pistachios & almonds (unsalted)... a few (chopped)
Mango pulp .. 1 cup

1.In a pan boil the milk.(If using full cream milk, add a cup of water)
2. Add in the soaked sabudana, cardamoms (slightly crushed) saffron, half a pinch of salt and 1/4 tsp. ghee.
3. Let it simmer and keep stirring from time to time until the sabudana are cooked and the milk is reduced to half.( It takes approx. 30 minutes)
4. Meanwhile take the mango pulp in a thick bottomed saucepan and cook it by continuously stirring with a spatula until it is reduced to half and is quite thick in consistency.
5. Now mix the sugar well and simmer again for a minute.
6. Switch off the gas and let it cool. Now stir in the mango pulp and mix well.
7.  Garnish with chopped nuts and serve hot or chilled.

Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 

Hearth and Soul blog hop: September 2nd week @ Zesty South Indian Kitchen

Monday, September 15, 2014


Dear Friends,
Happy to announce that Food Mazaa has moved to Dot Com Domain. (
It will now be - Shobha's Food Mazaa
You will be able to access all the recipes with the old links also. When you click on any link you will automatically be directed to the same post on the new page.
Thank you for all your support and encouragement which inspired me to move to my own domain and I hope you shall always continue doing so. Together we shall explore,cook and enjoy  many more dishes in the coming years.

Thank you once again.

Saturday, September 13, 2014


Having lived outside India most of my life in various countries I have learnt to make things from whatever stuff available. In Nigeria there used to be scarcity of many things during the time I was living there. We made use of milk powder to make all the diary products like yogurt, paneer, and  mithais, desserts, kulfis, ice-creams etc etc .. I find it very convenient and easy too.
Here is how I make my paneer at home. Use any kind of full cream milk powder available like Nido, Amulya. etc etc.

Milk powder ... 400 gms (about 5 cups)
Vinegar or lemon juice .. 5-6 tbsps or  as needed
Water ........ 10 cups

1. Mix the milk powder and water together with a whisk clearing all the lumps.
2. Bring it to a boil in a pan. Keep stirring with a spoon or whisk to avoid burning.
3. When the milk starts to boil add the vinegar and keep stirring until it curdles.
4. Now drain the water and separate the paneer.
5. Tie it in a muslin cloth and hang it to remove all the excess water.
6. Carefully fold the cloth around the paneer and place a heavy vessel on it to set.
7. Cut it into pieces and use the way you like it.
8. If you want to freeze it just fry it lightly and store in a plastic container. It really comes handy when you need it or even for a party.
You get 400 gms of paneer from this quantity.. same as the milk powder used

Note: Do not throw the water that you strained. Use it for curries or kneading your dough for rotis.
Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 

Friday, September 12, 2014


This is a tangy and spicy curry from South India made with whole garlic pods and shallots..  You can make a vaariety of curries following the same recipe.... for example, with fish, prawns, brinjals or boiled eggs. It tastes really nice with just plain boiled rice and maybe fried appalams (papads) to go with it.


Garlic cloves ... 15 - 20
Shallots ........ 10
Tomato ... 1 small
Coconut .... 1/2 cup (grated)
Tamarind ... lemon sized
Dry red chillies .. 5-6 (add more if you like spicy curry)
Red chilli powder .. 1/2 tsp
Turmeric powder .. 1/4 tsp
Coriander powder ... 1 tsp
Pepper corns .. 1 tsp
Fenugreek/ methi seeds ...1/2 tsp
Mustard seeds ... 1 tsp
Curry leaves .. 1 sprig
Asafoetida ... 1 pinch
Oil .. as needed

Method :
1. Soak the tamarind in half cup of water for about half an hour . Squeeze and remove the thick juice.
2. Peel the garlic and shallots.
3. Grind the coconut to a fine paste.
3. Dry roast and grind dry red chillies, methi seeds, pepper corns and cumin seeds.
4. Grind the Tomato with 5 shallots and 5 garlic cloves.
5. Add the ground spices to this and a little water. Grind together to make the masala paste.
6. Heat oil in a pan and add the asafoetida, mustard seeds, Broken red chillies and curry leaves.
7. When they crackle, add the whole garlic cloves and shallots. Saute for 2 minutes.
8. Add the ground masala paste and the coconut paste and saute adding the salt and spice powders.
9.Now add the tamarind extract and sufficient water to cook. ( quantity of water could be 1 cup or more if you like more gravy.)
10. Simmer until done.

Note: If you like you can do the tempering in the end when the curry is ready. I do iit in the beginning to avoid more oil.

Recipe Source - You Too Can Cook

Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey