Wednesday, March 27, 2013


Here is the recipe of yummy garlic bread to serve with your soups.

French Bread Rolls .. 3-4 (small ones or 1 big )
Butter ...........    2 tbsps
Olive oil ....... 2 tbsps
Garlic ........... 1 tbsp ( crushed )
Basil or oregano .... 1 tsp  (or more if you like)
Salt ................... to taste

1. Make slits in the breads (slanting).

2. Mix all the other ingredients in a bowl.

3. Using a butter knife, apply the paste in between the slices and on the bread.

4. Wrap them in a foil paper individually.
5. Place them in the pre-heated oven 10 minutes before you are ready to serve them.

It can be eaten as a snack or with soup /any  baked dish.

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Tuesday, March 26, 2013


This is a Middle Eastern dish and traditionally they use whole chicken with the skin. Sumac is a kind of sour berry which is used in a lot in cooking which gives the food a tangy, lemony flavour and pink colour. In case you don't find the sumac powder in the place where you live, you can try out this recipe using ground anardana / pomegranate.

Chicken ... whole or leg thigh pieces (I have used 4 thigh pieces)
Onions ... 2 medium
Olive oil ... 6 tbsps
Sumac ....... 1 tbsp
Black pepper.. 1/4 tsp
Paprika ..... 1/2 tsp
Garlic ....... 1 tbsp
Zaatar ....... 1 tbsp ( this is tangy condiment used in most of the Middle Eastern recipes. It has Sumac (anardana powder / pomegranate) dried mint, crushed sesame seeds and other spices )
You may use garam masala if you don't get Zaatar
Vinegar ........ 1 tbsp
Salt ......... to taste (zaatar has a little salt in it too.if you are using that add accordingly)

Garnishing : Onion rings sauteed with sumac and salt.

Slice the onions and separate the rings. Take a little olive oil in a pan and place the rings. Sprinkle a little sumac powder and salt. Stir fry for half a minute and switch off the gas. Cover it with a lid until you are ready to use. It cooks in the steam.

1. Clean the chicken and make slits with a knife for better marination.

2. Mix the spice powders, mentioned above with 2 tbsps of olive oil and vinegar.

3. Marinate the chicken with this paste and set it aside for few hours.

4. Line a baking tray with foil paper and pour some olive oil. Place the chicken pieces and drizzle a little olive oil on top.
5. Roast the chicken in the oven until done.(250 degrees first 15 minutes, then reduce to 200)
It takes about 45 minutes to 1 hour depending on the size of the oven and the chicken. (whole chicken takes a little longer)

Serve this on the bed of onion rings sauteed with sumac..

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Monday, March 25, 2013


This is a Sindhi sweet traditionally made during the Holi Festival. Sweet shops are loaded with the special sweets during the Festive season. This may not be an authentic recipe of a Halwai, but I am quite happy with the result. Usually the dough is kept overnight for fermenting. But since the weather is cold here I used the instant method by adding a little yeast to it.

All purpose flour / maida .... 2 cups
Corn starch ......................... 1 tbsp
Yogurt ( sour ) .................. 1 cup
Saffron ......................... a generous pinch
Cardamoms ................ 4-5
Baking powder ........... a small pinch
Salt ................. a pinch ( about 1/8 tsp )
Sugar ............... 2 cups
Yeast .............. 1 tsp ( if making the instant recipe )
Orange food colour
Pistachios & Silver varq for garnishing
Oil ...... for deep frying.

1. In a bowl, mix the flour, salt, baking powder, corn starch.
2. Add the sour yogurt and sufficient water to make a smooth batter. Add the colour. Leave it covered overnight for fermenting.

If you want to make it instantly, add yeast. I have just crumbled the fresh yeast directly into the dough. If you are using dry yeast, take a little lukewarm water, add half a tsp of sugar and put the yeast granules. Leave it for 5 minutes in a warm place for proving. When it becomes frothy it is ready to be added. Mix it into the dough. Leave the dough for 15 - 20 minutes, covered in a warm place and it is ready for use.

3. Meanwhile prepare the sugar syrup. Take sugar in a pan and add one cup water.
Bring it to a boil and add the cardamoms and saffron. Remove the impurities and boil until it is thick.

4. Pour the batter into a plastic bottle that we use for sauces. Or alternately you can also use a plastic bag making a tiny hole in it.

5. Heat oil in a flat bottomed frying pan. It should not be too hot. Pour out the batter to make a big round gheeyar, like you make jalebis.
6. Fry on low / medium flame to make it crisp turning it a couple of times very carefully.

7. Dip them into the hot syrup, remove into a plate and garnish with crushed pistachios and silver varq.
 I have not used silver varq as it is said to be harmful for health.

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Friday, March 22, 2013


This flavourful salad makes a good side dish with the grilled meats.

Potatoes ...... 4 small or 2 large
Onion .......... 1
Mayonnaise ... 1/4 cup
Cheese ........ 1 tbsp (grated)
Garlic ......... 1 tsp (crushed)
Coriander or Parsley ... handful (chopped)
Paprika ......... 1/4 tsp
Black pepper .. 1/4 tsp ( or white pepper )
Dried basil ..... 1/4 tsp
Salt ............... to taste
Butter or olive oil .. 2 tbsps

1. Peel and cut the potatoes into thick rings (1/2 cm. )
2. Peel and cut the onion into rings and separate them.

3. Mix all the ingredients together in a bog bowl.

4. Spread a long sheet of foil paper ( Use a thick one or else use a double layer)
5. Drizzle a little olive oil and spoon the salad.

6. Seal the top and twist the sides as shown in the picture.
7. Bake it in a pre-heated oven at 200 degrees for about 30 -35 minutes.
(Reduce the temperature to 150 degrees after 15 minutes )

 This should be served hot immediately.

Note: Be careful of the hot steam while opening the foil.

Thursday, March 21, 2013

PORK CHOPS ( Grilled )

Tender pork chops marinated with a tangy, sweet and spicy sauce and grilled to perfection..served with a flavourful grilled potato salad !

Pork chops ... 4 (select tender ones)

For Marination:
Garlic .......      1 tbsp (crushed)
Soy sauce ...     1 tbsp
Ketchup ....... 1 tbsp
Mustard sauce .. 1 tsp
Chilli sauce .......  1 tsp
Honey ................ 1 tsp
Salt ................. to taste
Olive oil ........ 1 tbsp
Vinegar .......... 1 tbsp


1. Clean the pork chops, remove the fat and marinate with the ingredients mentioned above for at least 5-6 hours.

2. Pour a little oil on a griddle, and shallow fry the pork chops for 2-3 minutes on each side to get a nice colour.

3. Line a baking tray with a greased foil paper and place the chops pouring all the liquid from the marination. Grill them for 5-6 minutes in a pre-heated oven at 250 degrees turning the side once.

Serve with any side dish like boiled vegetables / mashed potatoes / salad

Note: The pork chops that I got were very tender. If they are thick it may take a little longer to grill them.

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Wednesday, March 20, 2013


This is a very simple South Indian dish which is not spicy. Raw banana and drumsticks are must in this preparation with the addition of few more vegetables like carrots beans and chuchu. These vegetables are cooked with a flavourful blend of coconut, ginger, cumin and green chillies and tempered with curry leaves and asafoetida. Preferably coconut oil is used for tempering but you can substitute it with any cooking oil. This can be served with Pongal and appams.

Raw banana ... 1
Drumstick ..... 1
Carrots .......... 1/2
Chuchu ......... 1
Beans ............ 6
Coconut .......  1/2 cup
Yogurt .......... 1/2 cup
Green chillies ..2
Ginger ........... small piece
Cumin seeds ... 1 tsp
Asafoetida ...... a pinch
Turmeric powder ... 1/4 tsp
Curry leaves ...... 1 sprig
Salt ........ to taste
Oil ....... 2 tbsps  ( preferably coconut oil )


1. Peel and cut all the vegetables into long pieces ( about 1 inch )

2. Boil the adding salt and turmeric until they are almost done. ( don't overcook them)  Drain and set aside.

3. Grind the coconut, ginger, green chillies and cumin seeds to a smooth paste. You may add a few curry leaves too if you like the flavour.

4. Heat oil in a pan and add asafoetida and curry leaves. Stir in the ground paste and saute for a minute.

5. Check the salt and add the boiled vegetables. Stir carefully making sure you don't break the vegetables. Simmer for a minute.

5. Now beat the yogurt and carefully stir it into the dish. Just simmer it for half a minute. Do not cook on high flame at this stage as it will curdle.

How to make  PONGAL

 Click   HERE  for the Recipe.

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