Tuesday, November 29, 2011


Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Sumedha ofSumee's culinary bites.I made these delicious methi parathas from her blog. You can find the original  recipe here.

  1. Fenugreek leaves/Methi leaves- 1 bunch
  2. Whole wheat flour- 3 cups + extra for dusting
  3. Chili powder- 2tsp
  4. Turmeric powder-1/2 tsp
  5. Cumin seeds- 1 tsp
  6. Ajwain seeds/carom seeds-1 tsp
  7. Garlic (crushed)- 2cloves
  8. Oil- 1 tbsp
  9. Salt to tasste
  10. Water

  • Wash methi leaves, and chop it finely.
  • Combine all the other ingredients with the methi leaves and knead well to form a soft dough by adding sufficient quantity of water.
  • Cover and keep aside for 15 to 20 minutes.
  • Make  lemon sized balls out of the dough and roll it gently to form a thin circle ,over a surface lightly dusted with flour.
  • Heat a non stick pan and put the paratha on the hot pan and cook on medium heat  for about 15 seconds.
  • Turn it over and cook on the other side for about 30 seconds.
  • Flip it over again and gently press the paratha using the spatula or a clean kitchen towel for a few seconds.
  • Serve with raitha and pickle or gravy of your choice.

Sunday, November 27, 2011


  1. Guava- 3 nos 
  2. Strawberry- 10 nos
  3. Yogurt- 1 cup
  4. Water- 1 cup (or as required)
  5. Sugar to taste


  •  Place all the ingredients in a blender and process until smooth. 
  • Pass this through a fine mesh sieve,extracting as much juice as possible. (discard the seeds)
  • Serve immediately.

Monday, November 21, 2011



  1. Tofu(firm)cubed-250 gms
  2. Cornflour-1 1/2 tbsp
  3. Ginger (julienne)-2 tsp
  4. Garlic (chopped)- 1 tsp
  5. Onion chopped finely- 1 no
  6. Green chilies chopped- 1 no(or to taste)
  7. Spring onion(chopped)-2 tbsp
  8. Red chili powder-1/2 to 3/4  tsp
  9. Soya sauce-2 tsp
  10. Tomato sauce-1 to 1 1/2 tbsp
  11. Pepper powder- to taste
  12. Salt to taste
  13. Water
  14. Oil


  • Combine cornflour ,pepper powder and salt to taste with enough water to form a thick batter.
  • Add the tofu cubes into this batter and mix carefully.
  • Heat oil in a pan and shallow fry the tofu cubes, turning sides in between until it turns golden brown.(You can also deep fry the tofu cubes if you wish to do so)
  • Drain this onto a kitchen towel and keep aside.
  • Now heat oil in a pan , add ginger , garlic and green chilies and saute till raw smell leaves.
  • Add chopped onion and spring onion.Saute till onion turns translucent.
  • Add red chili powder and saute for a few seconds.
  • Now add soya sauce and tomato sauce.Stir well.
  • Add the fried tofu cubes and mix until combined.
  • Switch off the heat ,garnish with chopped spring onions.

Sunday, November 20, 2011


Recipe source: Suja -Kitchen corner Try it
You can find the original recipe here

  1. Chicken leg/thigh pieces-4 nos
  2. Oil-4 tsp
First marinade
  1. Kashmiri chili powder-3/4 tsp
  2. Ginger garlic paste-1 1/2 tsp
  3. Lime juice-1/2 tsp
  4. Salt to taste  
Second marinade
  1. Gram flour-3 tsp
  2. Ajwain seeds/carom seeds-1 pinch
  3. Cloves-3 nos
  4. Cinnamon stick-1`" piece
  5. Cardamom- 3 nos
  6. Nutmeg- 1 pinch
  7. Fennel seeds- 1/2 tsp
  8. Kashmiri chili powder- 2tsp
  9. Coriander powder-1/2 tsp
  10. Mustard powder-3/4 tsp
  11. Kasoori methi-1/3 tsp
  12. Yogurt-1/2 to 3/4 cup


  • Combine all the ingredients for first marinade and keep aside.
  • Make 3 to 4  deep slashes( to the bone ) on the chicken leg/thigh pieces and apply the first marinade and keep aside for 1/2 an hour.
  • Meanwhile to prepare the second marinade ,heat 2 tsp oil in a pan,reduce the flame to low and add gram flour and  ajwain seeds.Roast for a minute or until it is fragrant.(Make sure you stir this continuously while roasting ,or else it might get burnt).Switch off the stove and allow it to cool.
  • Dry roast cloves,cinnamon,cardamom and fennel seeds until fragrant and grind to form a fine powder.
  • Combine the roasted gram flour and  masala powder with the rest of the ingredients for the second marinade.
  • Apply this marinade on to the chicken pieces and refrigerate for at least 5 hours.
  • Preheat oven to 450 deg F and place the chicken pieces on a greased baking tray.
  • Bake for 10 minutes and turn over and bake for another 10 minutes.
  • Now reduce the heat to 250 deg F  and bake for another 10 to 15 minutes.


Tuesday, November 15, 2011


Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Vidya  of Sweet Karam Kapi.I made this delicious butter cookies from her blog. You can find the original  recipe here.

  1. All purpose flour-1 3/4 cups
  2. Baking powder-1/2 tsp
  3. Salt-1/2 tsp
  4. Butter(unsalted)-3/4 cup
  5. Sugar-2/3 cup
  6. Egg- 1 large
  7. Vanilla extract- 1tsp
  8. Pineapple Jam/strawberry jam or Melted chocolate-1/3 cup

  • Preheat oven to 180 deg C,line a baking tray with parchment paper.
  • Whisk all purpose flour,baking powder and salt together.Keep aside.
  • In another bowl ,cream butter and sugar until light and fluffy,for about 5 minutes.
  • Beat in vanilla extract and egg.
  • Now add the dry ingredients,mixing just until combined.
  • Refrigerate the dough for 1 hr.
  • Shape the dough into 1"  balls and lightly press with your thumb and fill the indentation with 3/4 tsp jam.You can also use a cookie mould.(if using chocolate filling fill the indentations with melted milk chocolate only after the cookies are baked and cooled)
  • Bake cookies until the edges turn golden,for about 15 minutes.
  • Cool the cookies on the baking tray.
Note:You can find the recipe for homemade pineapple jam here


Recipe source:Cooks.com


  1. Pumpkin puree-1 cup
  2. Water-1/3 cup
  3. Egg-2 nos
  4. Vegetable oil-1/2 cup
  5. Whole wheat flour -1 2/3 cups
  6. Sugar- 1 1/4cup
  7. Cinnamon powder-1/2 tsp
  8. Nutmeg powder-1/2 tsp
  9. Baking powder-1/4 tsp
  10. Baking soda-1 tsp
  11. Salt-1/2 tsp
  12. Raisins-1/4  to 1/2 cup(optional)


  • Preheat oven to 180 deg C.Line the muffin tray with paper cups.
  • In a large mixing bowl,combine pumpkin puree,water,oil and eggs.Beat together for a minute.
  • In another bowl ,whisk together all the dry ingredients ie whole wheat flour,sugar,cinnamon,nutmeg,baking powder,baking soda and salt.
  • Slowly stir in the pumpkin mixture and mix thoroughly until combined.
  • Fold in the raisins.
  • Spoon this batter into the muffin cups .
  • Bake for 20 to 25 minutes or until a cake tester inserted into a muffin comes out clean.

Tuesday, November 8, 2011


Recipe source: ecurry  with slight variations
You can find the original recipe here


  1. Chicken (cleaned and cut into medium sized pieces)-1.5 kg
  2. Yogurt-1/2 cup
  3. Onion( chopped finely)-5 nos
  4. Ginger (minced)-1 tbsp
  5. Garlic(minced)-1 tbsp
  6. Tomato(grated)-4 nos
  7. Coriander leaves(chopped)-1/4 cup
  8. Turmeric powder- 1/2 tsp
  9. Chili powder-3 to 4 tsp(or according to taste)
  10. Salt to taste
  11. Vegetable oil
  12. Water
To roast and grind

  1. Whole dry red chilies- 10 nos(or according to taste)
  2. Fenugreek seeds-1/2 to 1 tsp(according to taste)
  3. Nigella seeds/kalonji/kalo jeera-2 tsp
  4. Mustard seeds-2 tsp
  5. Cumin seeds- 1tsp
  6. Cinnamon-2"stick
  7. Fennel seeds-3tsp
  8. Cloves- 4 to 5 nos


  • Marinate the chicken pieces with yogurt,1/4 tsp turmeric powder and salt.
  • Dry roast all the ingredients "to roast and grind' separately .Cool and grind coarsely,Keep aside.
  • Heat oil in a heavy bottomed pan add onion and saute till it turns light brown.Now add ginger and garlic and saute till done for about 5 minutes.
  • Add the ground spice powder and saute for about 30 seconds.
  • Add chicken pieces and cook over high flame till chicken is browned on all sides.
  • Now add grated tomatoes,1/4 tsp turmeric powder,chili powder and salt to taste.Mix well.
  • Cook over low heat until oil separates.
  • Add  4 cups of water,bring to a boil ,then cover and cook till done.
  • Uncover and cook till the desired consistency is achieved.
  • Garnish with chopped cilantro.