Friday, October 21, 2016


This is a variation of Baba Ganoush, a traditional Middle Eastern dip which is made by grilling the egg plant on direct flame, charcoal or grill, while this method is quicker using the pressure cooker. Here we have browned the sliced eggplant in the base of the cooker. When you make this version you will see how simple it is and the taste is very much the same.

Eggplant .... 1 large
Olive oil ... 4 tbsps
Garlic ...... 6-8 cloves
Salt ........ to taste
Parsley .. 2 small sprigs
Tahini ... 2 tbsps
Lemon juice .. 2-3 tbsps
Black olives ... 8-10
Water .......... about 6-7 tbsps

For garnishing:
Extra virgin olive oil
1 sprig of parsley
Black olives (sliced)


1. Wash the eggplant and peel in alternative strips, keeping some for colour. Slice them lengthwise into two.

2. In a pressure cooker pour olive oil and place the eggplant face downwards and allow it to roast on low flame for few minutes.

3. Now flip over the eggplant.

 4. Throw in the garlic cloves, add a little salt and water to cook it. Close the lid of the cooker. After one whistle when the pressure builds up, reduce the flame and continue to cook for 2-3 minutes.

5. Let out the steam and open the cooker Add the tahini, parsley, lemon juice and olives. Mix and check the salt.

6. Grind it coarsely using a hand grinder.

8. Remove the dip in a serving bowl and garnish with olive oil, sliced olives and a sprig of parsley.
Serve with pita bread.

Wednesday, October 19, 2016


Indian meals are incomplete without a raita. It is a simple preparation of curd / yogurt mixed with some vegetables or fruits. For flavoring we can have a simple one with salt and pepper or add chaat masala, bhuna jeera. Honey or a little sugar can be added to balance the flavours. This season the pomegranates are so lovely, juicy and bright red in colour. I have made some raita with this fruit.

Pomegranate ... 1 
Curd/ yogurt ... 1 cup
Salt .............. as needed
Roasted cumin powder / bhuna jeera ... 1 tsp
Chilli powder ...... 1 pinch
Chaat masala ....... 1/4 tsp (optional)
Coriander leaves.. 1 tbsp (finely chopped)

1. Separate the seeds / kernels and set aside.
2. Use half the kernels to make juice by simply crushing them if they are very juicy or you may grind them.
3. Whisk the curd using this juice to the required consistency.
4. Add the remaining pomegranate seeds and the flavouring ingredients mentioned in the list or any of your choice.
5. Garnish with some seeds and a sprig of coriander leaves.

Monday, October 17, 2016


A flavour-packed Desi version of Chicken Roulade...
I have used crumbled Methi Paneer for the stuffing and served it on a bed of Lahsuni Palak.

Chicken breast ... 1
Paneer ............. 1/2 cup (crumbled)
Fresh methi leaves .. 1/2 cup
Coriander leaves ...... 1/2 cup
Green chillies .......... 2-3 (crushed or chopped finely)
Garlic paste ............ 2 tsps
Sliced garlic ......... 1 tbsp (for Lehsuni Palak)
Spinach / palak .. 1 small bunch (1 cup pureed)
Salt ............. to taste
Cumin powder .... 1 tsp
Coriander powder .. 1 tsp
Garam masala powder .. 1/2 tsp
Black pepper.... 1/4 tsp
Oil .............. 4 tbsps


1. Place the cleaned chicken breast between plastic sheets and flatten it with a meat hammer.Season it with salt and black pepper. Set aside to marinate.

2. In a pan heat 2 tbsps of oil and saute the garlic paste. Add the fresh methi and coriander leaves, green chillies, spice powders, salt and stir-fry. Now add the crumbled paneer and mix well until the flavours are incorporated. Spoon this paneer mixture on the flattened chicken breast.

3. Roll it very carefully and tightly.

4. Place the chicken roll in a cling film and roll it like a chocolate securing the two ends.

5. Roll it again in a foil wrap and seal the edges by twisting them.

6. Now immerse it in the boiling water. Simmer for 8-10 minutes.

7. Meanwhile to prepare the lehsuni palak, take the blanched palak leaves and puree them coarsely. In a pan heat a tbsp of oil and fry the chopped garlic pieces until light brown. Add the salt, spice powders and palak puree. Stir fry it for a couple of minutes. Set aside

8.Now carefully unwrap the steamed chicken roulade.

9.Heat a little oil and shallow fry it turning the sides until it is light brown. This is just to give it a nice colour. You may skip this step if you want to serve it as it is after steaming.

10. Slice it carefully. Spoon the lahsuni palak in a serving platter and place the chicken roulade slices on it.

Sunday, October 16, 2016


Nothing can beat the home made apple sauce.. fresh and flavourful !
It is made with apples and variety of spices. and for sweetening you can add some sugar or honey. The quantity depends on how sweet the apples are. Adjust accordingly.

Apples .... 3-4  (peeled and cut)
Water ...... 3/4 cup
Sugar ...... 3 tbsps or equal amount of honey.
Cinnamon powder ... 1/2 tsp


In a or a pressure cooker add all the ingredients.

Close the lid and cook for 2-3 whistles or until done.

Allow to cool and mash with a fork or masher.

Note- You can make it in a saucepan too by simmering the ingredients for 15 - 20 minutes until done.

Wednesday, October 12, 2016


This is an interesting combo with varied flavours. I have given curry leaf podi flavour to the chicken, pan-fried it and served it with yogurt sauce, which is nothing else but our Desi dahi ki kadhi. You can serve some vegetables of your choice on the side.

Chicken fillet ... 1 
Curry leaf podi ... 2 tbsps
Salt .............. to taste
Garlic paste .... 1 tsp
Lemon juice ... 1 tbsp 
Oil ..... 1 tbsp

For Yogurt Sauce / Kadhi:
Yogurt ........ 1/2 cup
Gram flour / besan .. 1 tbsp
Salt .............. as needed
Turmeric powder ... 1/8 tsp

For Tadka:
Mustard seeds ... 1 tsp
Dry red chillies .. 1-2
Asafoetida ...... 1 pinch
Red chilli powder .. 1 pinch
Curry leaves .. 1 sprig
Oil ............. 1 tbsp

For Curry Leaves Podi:
Curry leaves ... 4 cups
Chana dal ... 2 tbsps
Urad dal ..... 2 tbsps
Cumin seeds .... 1 tbsp
Methi seeds .... 1 tsp
Dry red chillies .. 5-6 (or as per your liking)
Salt .. to taste
Oil ... 2 - 3  tbsps

1. Wash the curry leaves and drain the water well. Spread them on a kitchen towel placed in a tray and dry them in the sun.
2. Heat oil little by little in a pan and roast each of the ingredients separately reducing the flame, taking care not to make them dark brown.
3. The curry leaves also should be done on low flame until they become crisp. Let all the ingredients cool before grinding them.
4. Grind them together in a mixie to a little coarse texture. Mix salt while grinding as required.
5. Now clean the chicken fillet and marinate with garlic, salt and lemon juice.
6. Heat a little oil in a griddle and pan fry the chicken fillet turning it a couple of times. 
7. Half way through, mix the podi in oil and brush it on the chicken breast. You don't add in the start as it will burn and make the chicken blackish.
8. For the sauce, blend together the gram flour, yogurt and salt. Cook it in a pan until it thickens. Add the turmeric powder while cooking. Keep the consistency of porridge.
9. Pour the sauce in a serving plate. Place the pan fried chicken.
10. Heat the oil in a small pan and add the tadka ingredients. Spoon it on the fillet.
11. Garnish the dish with a sprig of curry leaf or coriander leaf and boiled vegetables on the side.