Wednesday, October 30, 2013



Vegetable Pulav

Quick and easy vegetable pulav recipe.
Prep Time: 10 minutes
Cook time: 10 to 15 minutes
Yield: 2 to 3 people

  1. Cooked basmati rice- 4 cups
  2. Cumin seeds-1/4 tsp
  3. Cardamom-3 nos
  4. Cloves-5 nos
  5. Cinnamon-2" piece
  6. Bay leaf-1 no
  7. Ginger garlic paste-1.5 tsp
  8. Green chilies,finely chopped- 1 no
  9. Onion ,finely chopped- 1 small
  10. Vegetables,finely chopped-1 to 1.5 cups(i used carrot and green beans)
  11. Coriander leaves,chopped-2 to 3 tbsp
  12. Ghee/butter/oil-as required
  13. Salt-to taste

  • Heat oil in a pan,add cumin seeds,let it splutter.Add cardamom,cloves,cinnamon and bay leaf.Saute for few seconds.
  • Add ginger,garlic,green chilies and onion,Saute until it turns translucent.
  • Add chopped vegetables.Saute until it is done.Add salt to taste and mix well.
  • Add cooked rice and mix gently until combined.Cover and cook over low flame for a minute.
  • Switch off the stove.Add chopped coriander leaves.Keep covered for 10 minutes.

  • Tuesday, October 29, 2013


    Gur papdi

    Recipe source: Sanjeevkapoorkhazana, you can find the original recipe here.
    1. Ghee- 1 cup
    2. Whole wheat flour- 2 cups
    3. Powdered / grated jaggery- 1 cup
    4. Sliced almonds and pistachios- 1/4 cup( and more for garnishing-optional)
    5. Cardamom powder- 1/4 tsp
    6. Nutmeg powder- 1 pinch
    • Heat ghee in a heavy bottomed pan.Add whole wheat  flour and fry stirring continuously,until it turns golden.
    • Allow this to cool slightly.When it is lukewarm,add grated jaggery and mix well until combined.
    • Add  sliced almonds, pistachios( if using) ,cardamom and nutmeg powder and mix well.
    • Transfer this to a greased tray .Press and level it using the back of a spoon.
    • Add chopped nuts on top and press it using a spoon.
    • Cut into squares.Allow it to cool completely before transferring on to a serving tray or an airtight container.

      Saturday, October 26, 2013


      Jowar Burfi

      Recipe source: Indian cuisine, you can find the original recipe here.
      1. Jowar flour/Sorghum flour- 1 cup
      2. Water- 1/4 cup(or more)
      3. Powdered jaggery- 3/4 cup(loosely packed)
      4. Ghee- 1/4 cup
      5. Cardamom powder- 1/4 tsp
      • In a heavy bottomed pan,dry roast jowar flour until it turns golden.Allow it to cool slightly.
      • In a pan,combine together water and powdered jaggery, cook until it turns slightly thick and sticky.
      • Add roasted jowar flour,ghee and cardamom powder,stir continuously for 2 to 3 minutes.
      • Transfer this onto a greased tray,level the surface using a spatula.Garnish with grated cashew nuts or almonds,if desired.Cut this into squares,allow it to cool completely before serving.
        • Do not cook the jagerry for too long ,if you do so the burfi will turn very hard as it cools.

        Thursday, October 24, 2013


        Pepper chicken Masala

        Recipe source: Magic Oven ,Lakshmi Nair
        1. Chicken- 1 small( cut into small pieces)
        2. Cinnamon- 2 " piece
        3. Cloves- 5 nos
        4. Curry leaves- 3 sprigs
        5. Black peppercorns- 1 tbsp( crushed)
        6. Tomato- 2 small( pureed)
        7. Ghee/Oil- as required
        8. Hot water- if required
        9. Coriander leaves- 2 to 3 tbsp
        10. Salt- to taste
        For Masala
        1. Onion-(diced) 1 cup
        2. Ginger- 2" piece
        3. Garlic- 5 to 6 cloves
        4. Kashmiri chili powder- 2 tsp( or according to taste)
        5. Coriander powder- 2 tsp
        6. Turmeric powder- 1/2 tsp
        7. Black peppercorns- 1 tbsp(or according to taste)
        8. Salt- to taste
        • Combine all the ingredients listed under 'For masala' in a blender.Grind to form a smooth paste.
        • Rub this masala onto the chicken pieces and refrigerate for about 1 hour.
        • In a heavy bottomed pan,cook the marinated chicken until 3/4 th done.
        • Heat ghee/oil in a pan,add cinnamon,cloves and curry leaves.Saute for few seconds.
        • Add crushed black pepper and saute for few seconds.
        • Add tomato puree and saute until oil separates.
        • Add cooked chicken and mix well.Add more salt if required.(Add hot water if you require more gravy)
        • Cook until gravy is thick and it coats the chicken pieces.
        • Add chopped coriander and serve with rice or roti.
          • This is a spicy chicken  recipe, adjust the quantity of black pepper according to your spice level.

          Wednesday, October 23, 2013


          Shahi Tukda

          Recipe source: Rakskitchen, you can find the original recipe here.
          1. Saffron- 1 pinch
          2. Milk- 1/2 ltr
          3. Corn flour- 1 tsp
          4. Cardamom powder- 1/8 tsp
          5. Sugar- 1/3 cup
          6. Bread- 4 slices
          7. Ghee- For frying
          8. Nuts-chopped- 2 tbsp
          • Soak saffron in 3 tbsp warm milk.Keep aside.
          • To prepare Rabri,bring  milk to a boil, in a saucepan.Add saffron and cornflour mixed with 2 tbsp milk.Mix well and cook until it turns slightly thick.Add cardamom powder ,mix well and keep aside.
          • To prepare sugar syrup,combine sugar with few tbsp of water and cook until it turns thick.
          • Cut the bread into triangular pieces.Shallow fry / deep fry it in ghee,until it turns golden brown.
          • Fry the nuts in the same pan ,drain and keep aside.
          • Soak the bread pieces in the prepared sugar syrup for a minute, and transfer it onto the serving bowl/plate.
          • Pour the prepared rabri over the bread pieces.Serve warm or chilled.
            • Add few drops of rose essence to the rabri,if desired.
            • If you don't want to use cornflour,reduce a liter of milk to half,by cooking over a medium low flame.
            • You can add 1 or 2 tbsp of the remaining sugar syrup to the rabri ,if desired. 

            Monday, October 21, 2013

            KERALA EGG PUFFS

            Kerala Egg Puffs

            Makes: 4 to 6 nos
            1. Puff pastry sheets/squares- 4 to 6 nos
            2. Hard boiled eggs- 2 to 3 nos( cut vertically into two)
            3. Onion-sliced- 1.5 cups
            4. Ginger and garlic-finely chopped- 1 tsp
            5. Curry leaves-chopped- 1 tsp
            6. Kashmiri chili powder- 1 tsp
            7. Black pepper powder- 1/2 tsp( or to taste)
            8. Turmeric powder- 1/4 tsp
            9. Garam masala- 1/2 tsp
            10. Tomato kechup- 1 to 2 tsp
            11. Salt- to taste
            12. Oil- as required
            13. Egg(beaten)- 1 small( for egg wash)
            • Line a baking tray with parchment paper.Keep aside.Preheat oven to 190 deg C.
            • Heat oil in a pan,add onion,ginger,garlic and curry leaves.Saute until onion turns golden brown.( add salt to speed up the process)
            • Reduce heat to low, add kashmiri chili powder,black pepper powder,turmeric powder and garam masala.Cook for a minute or two,stirring continuously.Add more salt if required
            • Add tomato sauce and mix well.Allow this to cool slightly.Divide this equally into 4 or 6 (depending upon how spicy you like it.)
            • Spoon the prepared masala to the center of the pastry square,and place one half of a hard boiled egg on the top.
            • Fold all the corners to the center,gently press with your finger to seal.
            • Brush the top with egg wash.Repeat the steps for all the puffs pastry squares.
            • Place the  puffs on the prepared baking tray and bake for 20 to 25 minutes or until it turns golden brown.
            • Serve warm with tomato ketchup,if desired.

            • If you are using frozen puff pastry sheets ,let it thaw completely either overnight in the refrigerator  or for 1 hour at room temperature,before using it.

            Thursday, October 17, 2013


            Mushroom Makhani

            1. Mushroom,sliced- 250 gms
            2. Cashew nuts- 8 to 10 nos
            3. Cumin seeds- 1/8 tsp
            4. Onion-sliced- 1.5 cup
            5. Ginger-finely chopped- 1 tsp
            6. Garlic-finely chopped- 1 tsp
            7. Kashmiri chili powder- 1 to 1.5 tsp
            8. Turmeric powder- 1/2 tsp
            9. Coriander powder- 1 tsp
            10. Garam masala- 3/4 tsp
            11. Tomato-chopped- 1/2 cup
            12. Kasuri methi / dry fenugreek leaves- 2 generous pinch
            13. Water- as required
            14. Butter- as required(vegan option -use vegan butter)
            15. Oil- as required
            16. Salt- to taste
            • Soak cashew nuts in water for about 20 minutes.Keep aside.
            • Heat oil in a pan,add cumin seeds and let it splutter.Add onion,ginger and garlic.Saute until it turns golden brown ,over medium low flame.(Onion should get caramelized,you can add salt to speed up the process)
            • Now add kashmiri chili powder,turmeric powder,coriander powder,garam masala and 2 to 3 tbsp of  water.Cook for about 2 to 3 minutes ,stirring continuously, until the masala leaves the sides of the pan.
            • Add chopped tomato and cook until it turns mushy.Allow this to cool slightly.Add drained,soaked cashew nuts to this masala and grind to form a smooth paste.Keep aside.
            • In the same pan,heat oil/butter add sliced mushrooms and salt.Cook ,stirring occasionally,until the mushrooms have released their water and are golden brown. 
            • Add the prepared masala paste and required amount of water ( i used about 1.5 cups of water).Add more salt ,if required.
            • Mix well and cook for about 8 to 10 minutes over medium low flame,stirring well in between.
            • Add kasuri methi and mix well.Cook for a minute or two.
            • Add chopped coriander leaves and serve.Garnish with ginger juliennes,if desired.
            Serve with roti or rice

            • Add a tsp of butter ,just before serving ,if desired.
            • For a better flavor,you can add 2 to 3 tbsp of fresh cream ,while adding kasuri methi ,if desired.

            Monday, October 14, 2013


            Chutney powder

            1. Urad dal/ Uzhunnu parippu- 3/4 cup
            2. Channa dal/ Kadala parippu- 1/4 cup
            3. Coriander seeds- 1 tbsp
            4. Black pepper corns- 1/2 tsp( optional)
            5. Curry leaves- 2 sprigs
            6. Dry red chilies- 12 to 15 nos( according to taste)
            7. Garlic chopped- 4 to 5 cloves
            8. Asafoetida- 2 generous pinch
            9. Salt- to taste
            10. Oil- 1/2 tsp
            • Heat oil in a pan,add urad dal,channa dal,coriander seeds,black pepper corns and curry leaves.Roast until it turns golden,stirring continuously.
            • Now add dry red chilies,garlic and asafoetida.Roast it until dal turns golden brown.
            • Allow this to cool slightly,add  salt to taste and grind to form a coarse / fine powder ,as desired.
            For serving,mix with gingelly oil,ghee or yogurt .Serve with idili or dosa.

            Saturday, October 12, 2013

            ONION CHUTNEY

            Onion Chutney

            1. Onion-sliced- 1 cup
            2. Garlic-finely chopped- 1 tsp
            3. Curry leaves- Few
            4. Dry red chilies- 3 to 4 nos( according to taste)
            5. Asafoetida- 1 pinch
            6. Tamarind- 2 pinch( or to taste)
            7. Salt- to taste
            8. Oil- as required
            • Heat oil in a pan ,add onion,garlic ,curry leaves and salt.Saute until onion turns golden brown.
            • Now add dry red chilies  and asafoetida. Saute for few more minutes.
            • Add tamarind and more salt if required.Allow this to cool slightly.
            • Grind this to form a smooth paste.
            • Serve with dosa or idli.
            • You can use shallots ,instead of onion ,if desired.

            Friday, October 11, 2013


            Baked potatoes with broccoli

            Recipe source:,You can find the original recipe here
            1. Potato-( boiled,unpeeled)- 3 large
            2. Broccoli-finely chopped- 1/2 Cup
            3. Red or green bell pepper/capsicum-chopped- 1/2 Cup
            4. Garlic-finely chopped- 1/2 tsp
            5. Green chilies-finely chopped- 2 nos( or to taste)
            6. Fresh cream- 2 tbsp
            7. Grated cheese( mozzarella) 3/4 cup
            8. Butter- 1 tbsp
            9. Black pepper powder- to taste
            10. Salt- to taste
            To prepare the filling
            • Heat butter in a pan,add broccoli,bell pepper,garlic and green chilies.Saute for few minutes.
            • Add cream,salt and pepper.Cook for 2 more minutes.
            • Switch off the stove,add grated cheese and mix well.Keep aside.
            • Cut the boiled potatoes,lengthwise into two.Carefully scoop out the center of each half,to create a space for the filling to go in.
            • Mix the scooped out portion along with the prepared filling ,in a mixing bowl.
            • Fill the potato halves with this mixture.
            • Bake in a preheated oven  at 200 Deg C for 5 minutes or until cheese melts.Garnish with chopped spring onion ,if desired.
            • Serve hot.