Saturday, October 25, 2014


I had eaten this sabzi in a friend's house and really loved this combo. She had made it with pureed spinach and slightly gravy form. I have made it dry.... just sauteed it with onion, lot of garlic, ginger and spice powders. It tasted awesome just with plain rotis. In Brazil we get many varieties of mushrooms  I have used very large mushrooms each was the size of a palm. If you don't find them you can use any variety or the button mushrooms which are easily available.

Mushrooms .... 4 large (or use 12-15 button mushrooms )
Spinach / Palak ..... 2 cups finely chopped
Onions ..... 1 large (sliced)
Tomato .... 1 small
Green chillies .... 1-2
Ginger .... 1 tsp
Garlic ... 1 tbsp (crushed )
Turmeric powder .... 1/4 tsp
Coriander powder ... 1 tsp
Cumin powder ........ 1 tsp
Salt ............. to taste
Oil ......... 2-3 tbsps
Coriander leaves ... handful

1. In a pan heat oil and saute the garlic to a light golden colour.
2. Add the sliced onion and ginger paste. saute until translucent.
3. Add the chopped tomatoes and simmer until they get cooked.
4. Now tip in the sliced mushrooms, salt and the spice powders. Saute for half a minute.
5.Stir in the finely chopped spinach and coriander leaves.Cover the pan.
6. Simmer and cook on low flame until the water dries up stirring a couple of times.
It gets cooked in its own juices / water from the mushrooms.

Serve with rotis.

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Friday, October 24, 2014


This is a very simple recipe of kulfi made with milk powder. I prefer using milk powder to make desserts because the process is easier and takes lesser time. We get a nice creamy texture like rabri which sets very well.

Ingredients :
Milk powder ... 2 cups
Water ......... 6 cups
Sugar ....... 1/2 cup
Cardamom powder .. 1/4 tsp
Saffron ... 8-10 strands
Pistachios ....  1 tbsp crushed ( quantity depends on how much you like.)
Ice cream sticks  ( wash them with water before using )

1. Mix the milk powder in the water and bring it to a boil. Half way through add the saffron.
2. Simmer it and keep stirring until it becomes half the quantity and thick.
3. Add the sugar and cardamom powder when it is three-fouth done.
4. Add the crushed pistachios and continue simmering and stirring until thick ( rabri like consistency )
5. Pour in the kulfi moulds and keep for setting in the freezer.
6. After 10 - 15 minutes when the kulfis are half set insert the sticks into the kulfis and let them set.
You can sprinkle a little pistachio powder on the kulfis before serving if you like.

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Thursday, October 23, 2014


This is not only a very refreshing drink but also blood purifier. It cleanses your whole system and very beneficial for a healthy glowing skin.and to keep your weight in control. The best part is it tastes very good too specially with the addition of chaat masala.

Fresh coriander leaves ... handful
Mint leaves ............... handful
Lemon juice ............. 2 tbsps ( half lemon )
Ginger ..................... a small piece
Salt ....................... a pinch or two
Sugar ..................... 2 tsps ( or as you like )
Chaat masala ...... 2-3 pinches as per your liking

1. Wash the mint and coriander leaves well.
2. Scrape the ginger skin and cut into pieces.
3. Put all the ingredients in a mixer along with 2 cups of chilled water and blend.
4. Strain the juice and serve it chilled.

Recipe Source - You Too Can Cook

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Wednesday, October 22, 2014


This is a jhatpat recipe, specially for bachelors which can be made in minutes when you are short of time. I always keep a can or tetra pack of peas for times like this. You may say that canned stuff  contains preservatives.. yes, I agree nothing better than fresh veggies but once in a way you can make an exception.

Green peas .. 1 can / tetra pack
Grated onion ... 2 tbsps (optional)
Garlic paste ... 1 tsp
Tomato puree .. 2 tbsps
Mustard seeds ... 1 tsp
Turmeric powder .. 1/4 tsp
Red chilli powder ... 1/4 tsp (add more if you like it spicier)
Coriander powder ... 1 tsp
Cumin powder .... 1/2 tsp
Salt ..... to taste
Coriander leaves .. to garnish
Oil .... 2 tbsps

1. Heat oil in a pan and add mustard seeds. When they crackle add the onion paste and saute.
2. When the colour of the onion changes add the garlic paste.
3. Now add the tomato puree and all the spice powders and salt.
4. Drain out the water from the green peas and stir into the prepared masala.
5. You can keep it dry or add half a cup of water for a little gravy if you prefer.

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Tuesday, October 21, 2014


Made some karela mathis for Diwali.. They are made in the shape of a karela look so cute to serve.

Maida / flour .... 2 cups
Ajwain ............ 1/2 tsp
Salt .... to taste
Ghee / oil ..... 2  tbsps  (for moin / to mix in the flour )
Oil.. for frying

1. Mix the ajwain and moin in the flour. When you take a little dough in your fist it should not crumble. This is the way you test if the moin is sufficient.
2. Knead it with water as required to make a stiff dough. Cover the dough and rest it for 20 -30 minutes.
3. Take a little portion and roll into a thin puri of 3 inch diameter.
4. Make slits with a knife in the middle portion leaving out the ends.
5. Apply water on the edges and roll it sealing the edges lightly.
6. Drop them in medium hot oil first and then reduce the flame to fry them until crisp and golden.

Note: you can add some pepper in the dough if you like.

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