Tuesday, June 18, 2013


During my last visit to India my niece had made this delicious aloo dish...The gravy of this curry is so flavourful.... perfect with puris or rotis. I have used baby potatoes but you can make with big ones too (cut them into cubes).

Baby potatoes .. 200 gms
Green chillies ... 2-3
Turmeric powder .. 1/4 tsp
Yogurt .......... 2-3 tbsps
Coconut ....... 1/2 cup (grated)
Salt ......... to taste
Oil ....... 2-3 tbsps

Dry roast and grind:
Sesame seeds .... 3 tbsps
Peanuts ........... 3 tbsps
Cumin seeds ..... 1 tsp
Cloves ......... 3-4
Green cardamoms .. 3-4

* (after grinding them to a powder, add the grated coconut and green chillies. Add some water and grind them together to a smooth paste)

1. Parboil the baby potatoes. Peel and set aside.
2. In a pan heat the oil and Add the masala paste.*
3. Add the salt and turmeric powder and keep stirring so that the masala does not stick to the pan.
4. Blend the yogurt with water ( as much gravy you want to have) and add to the masala.
5. Tip in the potatoes and stir carefully. Bring to a boil and simmer until done. As the potatoes are half boiled they take only a few minutes to cook.

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Hariyali Aloo


Delicious tomato soup made in minutes with ripe and juicy tomatoes. Nothing better than this to keep you warm in winters.

Tomatoes : 5
Onions : 1
Corn flour: 1 tbsp made into slurry in 1/4 cup water
Water: 3 cups
Salt to taste
Black Pepper
Milk : 2 tbsp
Sugar : 1 to 1-n-half tsp ( or add 1 tbsp. tomato ketchup)
Cream: 1 tbsp

1. Boil tomatoes and onions together for 15 minutes. Remove and peel the tomatoes. Grind both in a mixer to a smooth paste. Transfer into a pan.
2. Place the pan on fire and allow the soup to boil.
3. Add salt, sugar, pepper and water.
4.. Boil for a few more minutes. Add milk and simmer for 5 minutes.
5. Finally, add the wheat flour slurry and stir well. Remove from fire when the soup thickens.

Serve garnished with cream and pepper.

Monday, June 17, 2013


Upma is a very popular breakfast dish in South India. It is made either plain or with a few variations like the addition of tomato or vegetables. 

Semolina .... 1/2 cup
Water ......... 2 & 1/2 cups (boiled)
Tomato ...... 1 chopped finely
Tomato puree ... 1-2 tbsps.
Onion ............... 1 chopped finely
Green chillies .... 1
Red chilli powder ... 1/2 tsp
Turmeric powder ... 1/4 tsp.
Sambar powder ...... 1 tsp. (optional)
Ginger ............. 1tsp. (grated)
Ghee ............ 1 tbsp
Oil ............ 2 tbsp.
Salt .......... to taste

For Tempering:
Dry red chillies .... 2
Curry leaves ....... 7-8
Cashewnuts ........ 4-5
Cumin seeds ....... 1 tsp
Mustard seeds .... 1 tsp.
Asafoetida .......... a pinch

1. Heat oil in a pan. Add all the tempering ingredients. When they crackle add the chopped onion, green chillies and grated ginger. Stir fry for a minute.
2. Now add the chopped tomato, salt, turmeric powder, red chilli powder, tomato puree and the sambar powder. Mix well and add the semolina and stir fry for a minute till everything is blended.
3. Reduce the flame and add the boiling water stirring continuously to avoid lumps. At this stage add the ghee and mix it well.
Serve hot immediately with any chutney. This upma tastes good even without any chutney.
(you can prepare everything before and add the water when you are ready to serve.For variation you can also put green peas or carrots if you like.

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Make this simple snack using the canned tuna fish. I find it very convenient specially when you have unexpected guests. It hardly takes time. If you prefer using a fresh one please do so after boiling or steaming the fish.

Tuna fish ..... 1 can (200 gms) - you may use freshly steamed fish too.
Potatoes ....... 3-4 (boiled and mashed)
Bread crumbs .. 3-4 tbsps.
Garam masala .. 1 tsp.
Turmeric powder .... 1/4 tsp.
Green chillies ... 2 (finely chopped)
Coriander leaves ..handful (finely chopped)
Caraway seeds/kummel seeds ..... 1 tsp.
Salt .................. to taste


1. Mix the tuna, boiled potato, bread crumbs and all the other ingredients.( if using fresh fish, steam it and cool it before mixing)

2. Make cutlets in any shape, round or oval and sprinkle breadcrumbs on them.
3. Fry the cutlets and serve hot.

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Saturday, June 15, 2013


This is an instant tomato pickle recipe, easy to make and all the ingredients are always available in every kitchen.

Tomatoes ..... 6-8
Tomato Puree .. 1 cup
Red chilli powder ....1tbsp.
Oil ................. 1 cup
Salt ................ to taste
Jaggery ....1tsp.
Garlic ..... 1 pod

(Dry Roast and grind)
Jeera seeds ....... 1tbsp.
Methi seeds ........ 1 tsp.
Mustard seeds.... 1tsp.
3-4 dry red chillies

For tempering:
Mustard seeds ..... 1tbsp.
Dry red chillies ..... 2-3
Curry leaves ......... 1 sprig
Hing .................. a pinch


1. Wash and cut the tomatoes into small pieces.
2. Heat oil and add the crushed garlic. Saute and add the tomato pieces, salt and simmer.
3. Add the dry ground masala, jaggery and the puree.
4. Stir fry till the oil separates, add the tempering.
5. Let it cool and store in the refrigerator.

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Friday, June 14, 2013


Tandoori Chicken is the most popular one from the Punjabi Cuisine. It has gained popularity worldwide and is the most preferred Indian snack. 

Chicken .... 1/2 Kg (Leg and thigh pieces)
Ginger garlic paste ....1 tbsp.
Curd ....1/4 cup or 1 tbsp lemon juice
Rock Salt to taste
Red chilli powder ... 1/2 tsp
Roasted chana powder ... 1 tbsp
Mustard oil ............. 2 tbsps
Tandoori masala powder ....1tbsp *
(see recipe - HERE )

1. Mix all the ingredients in a bowl.
2. Clean the chicken pieces, rub the masala and marinate for 4-5 hours.
3. Pre-heat the oven at(200 degrees C)and roast the chicken for 40 - 45  minutes turning it once.

Tip: When the chicken is done, hold the pieces over gas using the tongs to give it a burnt (tandoor/restaurant) look.

See the recipe video

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Thursday, June 13, 2013


Preparing any broccoli dish brings back memories of my dear friend Sudha . I tasted broccoli in her house for the first time.We were neighbours and had the opportunity to taste each other's dishes practically every day. She always enjoyed my food and I'm sure she would love these cutlets too specially because they are pan-fried as she is always health conscious.

Potatoes ... 2 -3
Broccoli .... 2 cups (break into florets)
Bread crumbs ... 3-4 tbsps
Garlic .......... 1 tsp
Green chillies .. 2 (chopped finely)
Coriander leaves .. handful
Crushed cumin seeds .. 1 tsp
Salt .......... to taste

1. Boil the potatoes, peel and mash them.
2.Boil the broccoli florets in salt water for one minute.Drain them.
3. Heat a little oil and add garlic. Saute and add the broccoli. Stir fry and simmer to cook.
4. Mash the broccoli coarsely and add the mashed potato, salt, coriander leaves, crushed cumin seeds and bread crumbs.( You may add any other masalas or amchoor powder if you like )
5. Mix well and make the cutlets of any shape.
6. Pan-fry the cutlets with little oil in a non-stick frying pan.

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Check out some more Cutlet Recipes:


Pomfret or any fish with a single bone
Mint chutney* ....6-8 tbsp. (depending on the size of the fish)--
(See mint chutney recipe - HERE
Tandoori masala - 1 tsp
( See home-made Tandoori Masala recipe - HERE)
Garam masala .... 1 tsp. ( See Garam Masala recipe - HERE)
Turmeric powder .... 1/2 tsp.
Hung curd ....... 5-6 tbsp.
Red chilli powder..... 1 tsp.
Red food colour ...... a pinch
Salt to taste

1. Remove carefully the center bone of the fish and give cuts lightly on top.(both sides)

2. Clean and spread the mint chutney inside.

3. Mix all the other ingredients in tandoori masala and rub it on the fish.
4. Grease the baking tray and grill the fish 30-40 minutes, turning it once.

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Wednesday, June 12, 2013


Cool cucumber raita goes well with biriyanis and pulaos. We can have many variations by adding tomato pieces, chopped onion and coriander leaves.. or make a minty cucumber salad. I also like it with tadka / tempering of mustard seeds, asafoetida, curry leaves and dry red chillies.

Salt to taste
Sugar ... (optional)
Red chilli powder and bhuna jeera .. to garnish

1. Peel and grate the cucumbers.
2. Whisk the yogurt and add salt to taste and a little sugar if you like.
3. Mix the grated cucumber and garnish.
Enjoy different raitas with pulaos .. specially in summer.

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Corn Raita 

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