Monday, October 20, 2014


Cream of chicken soup made with just few ingredients.... quite filling and healthy option for a light lunch. You can serve it with soup sticks or garlic bread.

Chicken ..... 100 grams
Spring onions .... 2-3
Flour ...... 1 tbsp
Butter or oil .... 1 tbsp
Black pepper .. 1/8 th tsp
Salt ... to taste.

1. Boil the chicken adding a little salt. Strain the water for the soup and cut the chicken into small pieces. Set aside.
2. In a pan melt the butter and add the finely chopped spring onion bulbs.  (save the green part for garnishing) .
3. Saute for half a minute and tip in the flour. Stir fry again for half a minute more and add the chicken stock.
4. Keep stirring to avoid lumps. Add the chicken pieces, salt and black pepper and bring to a boil.
5. Simmer until it thickens.
6. Garnish with finely chopped onion greens.

Note: you can also add milk and  any other tempering if you like. 

Linking to:

First Blog Anniversary Giveaway event @ Full Scoops 

Sunday, October 19, 2014

KACCHE PAPITE KA CHUNDA ( Sweet and sour pickle made from grated raw papaya )

I had got a raw papaya for using as a meat tenderizer. As I just needed a small piece for this and was wondering what to do with the remaining one. Tried making chunda with it and was happy with the result.  It was absolutely delicious. Yoiu can relish it with Koki, parathas or mathris.
Here goes the recipe.

Raw papaya ... 4 cups ( peeled and grated)
Sugar ............. 1 cup
Oil ................ 1/4 cup
Cinnamon stick ... 2-3 pieces
Black pepper corns ... 1 tsp
Onion seeds ............ 1 tsp
Black cardamoms ..... 1-2
Bay leaves .............. 1-2
Cumin seeds ............. 1 tsp
Shahi jeera / kummel seeds ... 1 tsp
Dried red chillies ........... 3-4
Red chilli powder ........ 1/4 tsp
Salt ................... 1 tsp
Vinegar .......... 1/4 cup

1. Heat oil in a pan and tip in the whole spices mentioned in the list.
2. Toss them a little and add the grated papaya.
3. Saute it for a few minutes and simmer it to cook for 5-7 minutes.
4. Keep stirring in between to cook evenly.
5. Add the salt, red chilli powder and sugar and keep stirring until the sugar is absorbed and the papaya turns translucent.
6. Finally stir in the vinegar. Mix well and allow it to cool.
Store in a sterilized jar.

Note: The sugar content can be reduced or increased as per your preference.

Linking to:

First Blog Anniversary Giveaway event @ Full Scoops 

Saturday, October 18, 2014


Fish is every body's favourite in our family. I keep trying out varied recipes for a change. Fish kurma is very mild in spices and kids love it too.It can be served with plain rice or dosas and appams. You can choose any variety of fish available in your place. Surmai or any fish with a single middle bone is best for this curry.

Fish ....  5-6 slices
Onion .... 1 sliced finely
Green chillies ... 1-2  slit
Bay leaves ... 1-2
Cinnamon stick .. 1 piece
Salt ... to taste
Turmeric powder ... 1/2 tsp
Garam masala powder .. 1/2 tsp
Oil .... 4-5 tbsps
Coriander leaves.

For the masala :
Cashew nuts ... handful
Coconut ........ 1/2 cup
Green chillies .. 1-2
Ginger ..... 1 inch piece
Poppy seeds ... 1 tbsp
Cumin seeds .... 1/2 tsp
Grind the above ingredients to a smooth masala paste adding water.

1. Clean the fish and marinate it with salt and a little turmeric powder.
2. In a pan heat oil and add the whole spices mentioned in the list.
3. When you get the aroma, tip in the sliced onions and saute until translucent.
4. Now add the fish slices and fry them on both sides carefully without breaking. Re,move and set aside.
5. In the same pan add the ground masala paste, salt  and the spice powders. Stir and simmer to cook for a few minutes.
6. Drop the fried fish slices carefully. Add the required amount of water as per your preference of the gravy thickness. Sprinkle the garam masala powder and The slit green chillies.
7. Simmer for 4-5 minutes until done.

Note: If you like a little sourness in the curry add 2-3 kokums or lemon juice. I do not add anything. You can use the Chatti (earthen pot ) to cook the fish if you have it. 

Linking to:

First Blog Anniversary Giveaway event @ Full Scoops 

Friday, October 17, 2014


Absolutely finger licking kaleji fry made in dhaba style. Tastes so delicious with tandoori rotis, naans or rumali rotis. Slow cooking and Sauteing / bhunofying gives the dishes a real good taste which is missing in the pressure cooked food. The liver gets cooked in its own juices and the ingredients are added one by one while sauteing. The salt has to be added at the finishing stage. This is the secret of a perfectly cooked liver. If you add it while cooking it becomes hard.

Goat kaleji / liver ....   400 gms
Onions .......... 2 sliced finely
Tomato ........ 1 small
Yogurt .........  4-5 tbsps
Green chillies ... 2-3 (you can add more if you like )
Ginger .......... 1 tbsp grated
Garlic .......... 1 tbsp crushed
Black pepper corns .. 1 tsp
Bay leaves ............. 1-2
Cinnamon stick ..... 1 piece
Black cardamom .... 1
Cloves ................ 4-5
Coriander leaves ... handful
Mint leaves ........ few
Turmeric powder ... 1/2 tsp
Coriander powder .... 1 tsp
Red chilli powder ..... 1/4 tsp (or more )
Garam masala powder ... 1/2 tsp
Kasoori methi ... 1 tsp
Salt ..... to taste
Slit green chillies and ginger juliennes ... for garnishing.
Desi ghee ..... 1/4 cup (you can use oil if you like )

1. Wash the liver and cut into cubes.
2. In a pan heat the ghee and add the whole spices mentioned - pepper corns, cloves, black cardamom, cinnamon stick and bay leaves.
3. When they give out the aroma, add the sliced onions, and saute until light brown.
4. Add the ginger, garlic and green chillies and reduce the flame.
5. Now tip in the liver cubes and keep frying on a low flame without covering the pan.
6. Add the spice powders except garam masala, which you save to add at the end.
7.  Now add the tomato pieces and continue cooking and stirring on low flame until you see the tomatoes are well blended.
8. Now add the whisked yogurt and mint leaves and coriander leaves. Mix well and cook until the yogurt is absorbed and the ghee / oil starts separating.
9. Now is the time to add the salt, kasoori methi  and garam masala powder. Stir well and let it cook for a minute.
10. The liver is ready to be served.
Garnish with ginger juliennes and slit green chillies.

Serve it dhaba style with rotis or naans, a glass of lassi, raw green chillies, a piece of lemon nad  onion slices.

Linking to:

First Blog Anniversary Giveaway event @ Full Scoops 

Thursday, October 16, 2014


Home made tandoori rotis using whole wheat flour... they taste equally good like the restaurant ones even without being made in a tandoor. Eating out in a restaurant always is not healthy. So why not make and enjoy the restaurant style food at home.These can also be made half done and stored in the freezer for a party.

Whole wheat flour ... 2-3 cups  (or as needed)
Dry yeast ............. 1 tsp
Sugar ................. 1 tsp
Salt ................... 1/2 tsp
Ajwain seeds ..... 1 tsp
Ghee / oil ........ 2 tbsps (for the dough )
Ghee / oil ...... to make rotis.

1. In a small bowl take 1/4 cup lukewarm water and add sugar.
2. Sprinkle yeast on top and set it in a warm place for a minute until it becomes frothy.
3. In a big bowl mix the wheat flour, melted ghee, salt and ajwain.
4. Knead it adding the yeast water first and litle more warm water if required.
5. Set the dough aside covered with a lid for few hours.
6. Take a small portion of the dough and roll out a thick roti..
7. Give a cut in the middle, spread ghee or oil and roll it as shown in the picture.
8. Now roll the roti again keeping the flaky surface on top. Do not dip into the flour for kneading.
9. Roast ot on a griddle until half done.
10. Using a pair of tongs, roast the half done roti on the gas directly.
11. Spoon a little ghee and serve hot.

Note: You can make the half done rotis and do the roasting on gas later just before serving.

Linking to:

First Blog Anniversary Giveaway event @ Full Scoops