Tuesday, January 14, 2020


Quinoa is a wonder grain.. people have started adding it to their daily menu replacing the other grains. You can be innovative and use it in many ways. These days it is easily available in the stores also in the form of flakes and flour.

How to cook quinoa:
Take 1 cup quinoa.
Soak it with sufficient water for 1 hour.
Now rinse them and drain the water using a strainer.
Take a pan and tip in the soaked quinoa.
Add 2 cups of water and salt to taste.
When it starts to boil, remove the frothy scum with a ladle.
Reduce the flame to medium, cover it with a lid and cook until the water dries up.
It may look little mushy when hot but it will be separated and grainy on cooling.

Note: If you don't have time to soak it add little more water (2-3 tbsps) Otherwise the quantity is double. 1:2

You can watch the video to see the cooking process

You can store it in the refrigerator for 2-3 days and use in many ways.
 For example:
Add to the salads.
Make pulao adding vegetables.
Make khichdi.
Make cutlets.
Make pongal.
Make porridge.
Add to the uttappam / cheela batter.
Add to the waffle batter.
Bake cakes & breads

Saturday, January 11, 2020


This is an easy recipe of chutney made with just 4 ingredients. You can enjoy the dry and wet versions with your meals and snacks. It can stay good in the refrigerator for couple of weeks or even more.

Roasted peanuts - 1 small bowl
Peeled garlic ..... 2 pods (1/2 bowl)
Red chilli powder .... 2 tbsps or more
Salt .................... to taste

1. Remove the skin of the roasted peanuts.
2. Grind all the ingredients.
3. Remove them in a dry sterilized dish.
4. You can enjoy the dry version with puris, parathas, dosas etc etc....
5. To make the wet version take couple of spoonfuls into a bowl and add hot water.
6. Mix well and serve with idlis or any snack.

You can see the video of this recipe :

Friday, January 10, 2020


Carve out these easy roses from tomatoes to garnish the platters and make your delicious food look more presentable in a party.

Things required :
Ripe but firm tomatoes.
Sharp knife

How to do it:
1.Take a ripe and firm tomato.
2. Cut a thin slice at the base taking care not to separate it from the tomato.
3. Now start cutting the skin on the side of the tomato inserting the knife until you reach the tip of the tomato without breaking in between.
4. Now making the thin slice as a base start rolling the skin round and round to make the rose.
5. Garnish your food platters with these easy to make roses.

You can check out the video of the carving to see the procedure

Wednesday, January 8, 2020


These cake pops make a perfect snack for kids parties. You can make use of the left over cake or the trimmings left after icing your cakes to make these. It would be fun if you ask your kids prepare the pops during their vacation. You can see in the video how much my little twin grand daughters enjoyed doing it.
Ingredients: Sponge cake --- 250 gms (chocolate flavoured) Sponge cake .... 250 gms (strawberry flavoured) (you can also use plain vanilla flavoured cakes or the cuttings left over after icing any cake)) Butter cream frosting --- 1 cup in each cake or as needed Candy melts .................... As required (you can use melted chocolate also instead) Candy sticks .... As needed

1. Crumble the cakes.
2. Add 1 cup butter cream frosting in each one.
3. Adjust the consistency and add little more if needed.
4. Make small balls from the cake mix.
5. Melt little quantity of candy melts in the microwave.
6. Dip the sticks in it and insert into the cake pops.
7. Refrigerate these until they are firm.
8. Melt more candy melts for coating the pops.
9. Let it cool. Take each cake pop and coat it well.
10. Set them upright on a stand.
11. Refrigerate them until the coating is firm and crunchy.

Check out the video of the step by step procedure:
By Ava Keshwani & Ella Keshwani

Monday, January 6, 2020


These are easy to make leaf carvings from green capsicums also known as bell peppers. It hardly takes any time and you can make them before the party to garnish your food platters

Things required:
Green capsicums / bell peppers
Sharp knife
Chopping board

How to make:
Cut out a flat portion of the leaf.
Using a sharp knife give cuts on the edge of the leaf- straight cut followed by a slanting one.
Do this until you reach the end part finishing with smaller cuts in the end.
On the reverse side of the leaf trim out the extra fleshy part to make it flat.

Watch the video to see the procedure:

Saturday, January 4, 2020


This is a very simple stir-fry recipe of kale from the Brazilian Cuisine. It can be served as a side dish  with grilled meats or sea food. You can make it plain or with the addition of bacon. Traditionally it is served with Feijoada as one of the many other accompaniments like fried banana, farofa ...

This recipe is part of  A-Z Recipe Challengewherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. The alphabet of the month is " K " and I decided to make "Kale stir-fry".

Kale ........ 1 bunch
Onions ...... 1 large (chopped finely)
Garlic ....... 2 tbsps (crushed coarsely)
Salt ......... to taste
Oil .......... 1-2 tbsps

1. Wash the kale and wipe well with a kitchen towel.
2. Cut out the thick stem from the lower side of the leaves.
3. Stack few leaves one on top of the other and roll them together.
4. Cut out thin strips and separate them.
5. In a pan heat the oil and saute the garlic.
6. Add the onions and stir-fry until translucent.
7. Now tip in the kale and saute for a couple of minutes.
8. Season with salt.
9. This can be served as an accompaniment with your meals.

You can check out the recipe video 

Wednesday, January 1, 2020


Garlic and ginger paste is a very essential part of Indian Cuisine. We use them in almost all the dishes. Though it is good to use the freshly ground paste each day, sometimes it is not possible to do that as we are short of time due to many reasons like having visitors or going out on errands.
This is an easy way of storing ginger and garlic paste for use. It is really comes handy at such times.

1. Peel and grind the garlic and ginger separately or together as you need it.
2. Transfer into zip lock bags. Flatten them and freeze.
3. Just before cooking you take it out, break a small portion as needed and use without having to thaw the entire thing.

You can check out the video of the making process

Saturday, December 28, 2019


This is a traditional recipe from the state of Uttar Pradesh which is well known for it's rich and flavourful cuisine. Even the vegetarian dishes here are created using aromatic spices and ghee which make them taste Divine.
Baingan ki lonje is a spicy and flavourful side dish prepared with brinjals also known as egg plants. Brinjal halves are coated with a mixture made from fried onions and roasted spices and pan cooked on low flame in pure ghee. Trust me.. even a humble egg plant tasted like a non veg kebab. You have to make and taste them to believe what I say is true.

This dish is part of our monthly event that we have in our group on facebook _ Shhhhh Cooking Secretly ChallengeEach time we are paired with someone who chooses the two secret ingredients from the theme and we prepare any dish having those ingredients. 
This month I was paired with Narmadha from Nam's Corner. Do visit her space for some authentic South Indian delicacies.
I had given her Cinnamon and Cardamom and she made a delicious Bhojpuri Mutton Curry. 
She chose Fennel Seeds and Kasuri Methi for me and here I am with this delicious dish "Baingan ki Lonje"

Brinjals / egg plants .... 5-6 (or as needed)
Onions ...................... 2 medium (about 1 cup finely chopped )
Ginger ........................ 1 tbsp (grated)
Ghee / clarified butter .. 4-5 tbsps
Cloves ..................... 4
Sugar ...................... 1/2 tsp (to caramelize the onions
Salt ..................... to taste
Amchoor / dry mango powder or lemon juice

Dry roast and grind the following:
Dry red chillies ..... 3-4
Black pepper corns .. 1/2 tsp
Cinnamon ............ 2-3 small pieces
Cloves ................ 3-4
Coriander seeds .... 1/2 tsp
Cumin seeds ......... 1/2 tsp
Fennel seeds ........ 1/2 tsp
Kasuri methi ....... 1 tsp

1. Cut the brinjals into halves keeping the stem intact. Try to keep a part of the stem in both the halves.
2. Give cuts on them and immerse in salt water for 1 hour.
3. Meanwhile dry roast and grind the spice powders mentioned in the second list.
4. Heat a little ghee in a pan and saute the onions until golden brown.
5. Add the ginger towards the end and let it cool.
6. Now grind the onions and the spice powders together adding salt to taste.
7.  Remove the brinjals from water and pat them dry with a napkin or kitchen tissues
8. Coat them with this spice mix pressing it well with the fingers.
9. Heat the remaining ghee in a flat bottomed pan.
10. Add the cloves and saute for few seconds.
11. Place the brinjals with the skin side down.
12. Reduce the flame and cover the pan. Cook on sim until done.
13. In between check them. If the brinjals are larger you may sprinkle a little water so that they get cooked.
14. Flip the side in the end and just let it cook for half a minute or so taking care the masala does not get burnt and turn black.
15. Finally sprinkle amchoor powder on them and garnish with coriander leaves.. If you prefer to use lemon juice instead of amchoor you can squeeze a little on top.
16. Serve with rotis or as an accompaniment with pulaos, dal chawal.

You can See the video of this recipe:

Wednesday, December 11, 2019


This is a simple and easy carving. You can decorate your tables with this when you entertain your friends. 

Things Required :
Tomatoes -- 2 or as needed
Satay sticks 
Spring onions (for making stems)
Carving knives 

How to make:
1. Select long and evenly shaped tomatoes.
2. Using a carving knife cutout an oblong shaped pieces tapering in the edges on 4 sides of the tomato. (see the video for detailed procedure)
3. Next cut the top part joining the 4 slits to make petals.
4. Round off the tips of the petals.
5. Scoop out the seeds and pulp carefully.
6. Take a long green part of the spring onion.
7. Insert the satay stick into it.
8. Pierce it into the tomato to make a stem.
9. Tulip is ready. Now make as many as you require in the same way.
10. Decorate them in a vase along with some more greens of the spring onions.

Watch the video to see the procedure 

You can decorate your dinner / breakfast tray with a single tulip 

Saturday, November 30, 2019


Tohan Mosdeng is a tribal style chicken salad from Tripura. It is like onion kachumber with the addition of chicken and is very spicy. The charred green chillies give this salad the rustic smoky flavour. It can be had as a side dish with meals or even as a filling for the sandwiches, wraps or kathi rolls.

This recipe is part of the "Shhhhhh Cooking Secretly" challenge. We get 2 secret ingredients from our partner each month and we cook the dish of the chosen theme. My partner of the month is Renu Agarwal Dongre. She gave me "Onion" and "Green Chiliies" 

Renu Blogs at "Cook with Renu" . Do visit her space and check out her delicious recipes. The 2 secret ingredients that I gave her are "Red Chillies" and "Garlic". She made a spicy and delicious Tomato Chutney .. Check it out HERE

Chicken ... 200 gms
Onion ....... 1 (sliced)
Green chillies ..5-6
Ginger ........... 1 " piece
Garlic .......... 3-4 cloves (crushed)
Coriander leaves .... 1 cup
Salt ..................... to taste
Oil .................... 2 tbsps (to fry the chicken)

1. Marinate the chicken fillet with salt and garlic.
2. Heat oil and pan fry the chicken until done. You can also grill it instead.
3. In a metal colander char the green chillies on the gas flame.
4. Crush them along with the ginger in a pestle and mortar.
5. Shred the chicken into thin strips.
6. Wash the coriander leaves and chop them.
7. Slice the onion.
8. Mix all the ingredients in a large bowl crushing them nicely with your hand. This brings out all the flavours.
9. Enjoy the chicken salad.

You can also see the detailed video of this recipe:

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