Thursday, September 27, 2012


Quinoa is a super food that is gaining popularity these days. I have tried out a variety of dishes recently. Today made some sheera with ground quinoa flour. Amazingly it tasted very nice.

Quinoa flour ... 1/4 cup
Cardamoms .... 2-3 crushed
Ghee or Oil ....   3-4 tbsps
Sugar ............. 5-6 tbsps (adjust according to your taste)
Almonds ... for garnishing

1. In a pan heat the ghee or oil.
2. Add the crushed cardamoms and quinoa flour.
3. Keep stirring until the colour becomes brown.
4. Add water ( three fourth of a cup) .continue stirring.
5. Now add the sugar and simmer. Keep stirring until the sugar melts and the consistency is thick.
6. Garnish with almonds or pistachios.

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More Quinoa Recipes:

Quinoa Moong Dal Khichdi

Wednesday, September 26, 2012


 Hariyali murgh tikka is a delicious dhaba style snack .Boneless chicken pieces marinated with a paste of coriander and mint along with spices and grilled to perfection. You can also make the same recipe with chicken drumsticks too.

Chicken .....   200 gms ( boneless thigh pieces)
Garam masala ... 1tsp
Satay sticks

Grind together:
Garlic paste .. 1 tbsp
Ginger ......... 1/2 tbsp
Green chillies .. 2-3
Coriander leaves ... 1 cup
Mint leaves ............ 1/2 cup
Onion .................... 1 small
Lemon juice .......... 2 tbsps


1. Clean the chicken and cut into big cubes. Soak the satay sticks in water for a couple of hours before using to avoid burning.
2. Grind together all the ingredients mentioned above.
3. Marinate the chicken with it adding salt and garam masala at least for 2-3 hours.
4. Put the chicken pieces in the satay sticks.
5. Oil a baking tray and grill the chicken turning it once until done. ( about 30 - 40 mins)
Grilling time varies depending on the oven size.

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Try out this  instant uttapam recipe.This recipe comes handy when you have guests at home and you are short of time. They really taste awesome.  You can even make mini uttapams for kids.

Semolina ..... 1/2 cup
Maida ......... 1/2 cup
Sour yogurt... 1/2 cup
Onion ............1 chopped finely
Sambar powder .. 1 tsp
Coriander leaves
Salt to taste

For tempering:
Mustard seeds .... 1 tsp.
Dry red chillies ....2 broken
Asafoetida ........... a pinch
Curry leaves ....... 5-6
Turmeric powder ...a pinch

1. Mix semolina, maida and curd adding a little water to make a thick batter. Add salt and coriander leaves.

2. In a pan fry the tempering ingredients and add the chopped onion.Stir fry for a minute.
3. Add a pinch of turmeric powder in the end and mix this into the batter.

4. Spread a spoonful of mixture on the griddle to make uttappams.

5. Serve with coconut chutney.

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Tuesday, September 25, 2012


Medhu Vada is a traditional breakfast item from South India. These crispy crunchy vadas taste so good dunked in sambar with some coconut chutney on the side.

Urad dal ....... 2 cups
Onions .........2 small (chopped finely)
Coriander leaves ... handful
Green chillies ...2-3
Baking soda ..... a pinch
Salt ............... to taste

1. Soak urad dal for 2-3 hours.
2. Add the chopped onion, green chillies, coriander leaves, baking soda and the salt.

3. Wet the palm of your hand and place little batter , make a hole in the center.

4. Deep fry the vadas.

 Serve with coconut chutney and  sambar.

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Saturday, September 22, 2012


Chinese egg drop soup is one of my favourites. I keep making variations to this by adding different ingredients, greens or vegetables to it. This time I have tried it out with some pasta. It was delicious.

Pasta ... handful ( use small variety or boil and cut any pasta )
Chicken stock .. 2 - 3 cups
Egg .....................    1
Corn starch ........ 2 tsps
Salt ...................... to taste
Black pepper ...... freshly crushed

1. Boil the pasta adding a little oil and salt. Drain and set aside. Cut into smaller pieces.
2. In a pan pour the chicken stock and bring it to a boil.
3. Add corn starch mixed in water. Simmer it for a minute or two.
4. Break the egg and start pouring like a stream into the boiling soup and stir it.
5. Add the pasta and season with salt and freshly crushed pepper.

If you don't have chicken stock you can use maggi chicken cube for flavour.

Thursday, September 20, 2012


This is a traditional Indian flatbread from Punjabi Cuisine. It is made with corn meal and is served as an accompaniment with sarson ka saag (mustard greens).

Makki ka ata ...... 1 cup
Wheat flour .......... 3-4 tbsp
Oil / ghee ............. 1 tbsp ( I like to add a little mustard oil too)
Ajwain / carom seeds ....... 1/2 tsp
Salt ....... to taste
Warm water .... to knead

1. Mix the 2 flours, salt, oil and ajwain. Knead the dough using warm water. Set aside.

2. Make rotis sprinkling a little flour. You can also roll between the plastic sheets.

3. Roast them on a griddle. Smear with ghee.

These rotis are usually served with Sarson ka saag.

See the recipe video

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 Kids usually don't like to eat baigan .. when you make cute little penguins they might just love to eat the sabzi as well..

Small brinjals.. 200 gms
Onion .......... 1 medium (sliced)
Tomato ........ 1 (cut into pieces)
Garlic paste ... 1 tsp
Turmeric powder ... 1/4 tsp
Chettinad masala .. 2 tbsp ( click HERE to see the recipe)
Red chilli powder .... 1/2 tsp.(optional, because the masala already has chillies)
Salt ..... to taste
Coriander leaves ... to garnish
1. Slit the brinjals and immerse in salt water.

2. In a pan heat a little oil and shallow fry the brinjals until half done.

3. In another pan heat a little oil and saute the onion and garlic. Add the tomatoes and stir fry until the tomatoes are soft.

4. Now tip in the fried brinjals and add the spice powders. Mix them and sprinkle a little water. Simmer for a minute on low flame.
Garnish with coriander leaves and serve.

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