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Thursday, June 18, 2009

Chicken Vindaloo

Okay okay now, Thursday’s were never my laundry day gosh why did I make it one now!!! Yeah it was all about the Memorial Day weekend and the hangama out here changed my Thursday harmony into an ordeal!!! Yeah carrying that big - oh not so big though neatly, oh I hear you ask me why neatly for a laundry bag and the answer is that me he he he, sorted bags down 3 straight floors, hey I missed the half fleet of stairs to the basement mmmh huh(clearing my throat) with the laundry detergent yuhooo I realized I missed my keys in there, locking me out… So anyways half way down why bring the world down for that (wicked to myself), I chose the nicest or may be the cleanest washers and dumped the load in with the detergent. So how do I get in now??? Simple as long as the Apartment Managers is reachable why worry, very energetically I reached his apartment door!!!

Knock knock!!! Knock Knock!!! No one answered, he is an old man he usually takes his time to check on the door I waited, almost a minute then my worry meter started peeking up ha ha know why my Chicken Vindaloo was on the stove, I see you guys laugh at me!!! Knock Knock ok what now I walked to the main door of the apartment kept the door open, not locking me into the parking lot, rang his bell no one yet!!! The next thing that came to my mind was the fire alarm that will go on when my vindaloo will be charred and smoking out of the pan, oh okay now turning my worry meter down, I said to myself its gonna be fun… But what about the trouble that I will be causing oh Ramya how could you be so irresponsible??? Thinking what to do I stood there waiting to take refuge at anyone whom I would encounter that day!!! I knew my a coupla apartment was empty and the cleaning guys were working there okay I am gonna give a try buzzing other apartments, I could hardly take charge of laughter when I write this but the heights of desperateness was high when I concluded that!!!

Luckily before I made a fool out of myself I heard a car come and park looking at that my joy found no bounds oh that was my apartment manager, I told him that I locked myself out while I had my Chicken Vindaloo waiting to be treat good, on the stove he smiled and said “I thought you were the most responsible gal, who has not yourself out of your apartment”. I replied “don’t judge me by this incident”… Finally I was in and the aroma was amazing when I walked in the door!!! This Chicken Vindaloo recipe is from Madhur Jaffrey, I did make a lot of changes to the recipe but the base is from MJ’s book “from Curries to Kebabs recipes from the Indian Spice trial”. MJ has it as duck Vindaloo but I comfortably substituted Chicken. MJ says, Vinho means Wine Vinegar and alhos means Garlic and probably originated from the Portuguese – Indian colony – our famous Goa!!! For more info you gotta get hold of her book!!!


Onion – 1 large cut into half rings
Ginger – 2 inches, grated
Garlic – 6-7 large plum pods, crushed
Mustard Seeds – ½ tsp
Fenugreek Seeds – ¼ tsp
Chicken – close to 2 lbs
Tomato – 2 medium chopped
Cooking Oil – 3 tbsps
Curry Leaves – a few
Salt to taste
Sugar – a pinch
Vinegar – 2-3 tbsps
Bay Leaves – 2 nos.
Water – ½ cup optional


Turmeric Powder – ½ tsp
Paprika – 2 tbsps
Red Chilies – 3 nos.
Coriander Seeds – 1 ½ tbsp
Cumin Seeds 1 ½ tbsp
Pepper Corns – 10 nos.
Nutmeg – a dash
Garam Masala – 1 tbsp (Cinnamon, Cloves, Cardamom Seeds)


Dry Roast Red Chilies, Coriander Seeds, Cumin Seeds, Pepper corns, Cinnamon, Cardamom Seeds, and Cloves, blend them to a smooth powder then add the Turmeric Powder, Paprika and freshly grated Nutmeg. Set aside.

In a large skillet heat Cooking Oil and add the Bay Leaves when the Oil is hot. Add the washed Chicken to it and let it cook until a coat of brown is formed or color is changed. Remove and set the Chicken aside do the same with the remaining Chicken. Do not add any extra Oil.

Now when all the Chicken is done remove the Bay Leaves from the Oil, add the Mustard Seeds and Fenugreek Seeds when they splutter add the Onions and Curry Leaves, fry until translucent. Throw in the grated Ginger and pressed Garlic when the aroma leaves add the powder and stir well and cook for a few minutes.

It’s time for the Tomatoes now, cover and cook until Tomatoes turn tender. Next in order is the Chicken, drop them and mix well and cover and cook. You can add Water if you want more gravy but the Chicken itself will give away a ton of water, not a ton literally though. Adjust Salt and throw in the Sugar finally add the Vinegar to it and cook for a few minutes. Tada Chicken Vindaloo is ready!!!

Servewith: Rice or Roti

We all know about Jo of Sugar & Everything Nice, she had a giveaway a month ago for her first blog anniversary; the event was simple write a comment and her husband would choose from those who commented!!! She sent in these cute Wine Bottle Holders I found them lying on my door step on Tuesday (16th June 2009)had to wait a couple of day before I could click these nice pictures of them… For those who do not know her, she is an amazing cook and a baker, do visit her!!!

Am sending Chicken Vindaloo to

Viki's -- The Potluck - Chicken

Tuesday, June 16, 2009

Potato Cauliflower Curry

After about 10 days, when I step back to my space it’s all so new and suddenly my typing speed has come down oh my, have I become lazy after the short break or call it my usual disappearing act!!! Now that I have recovered slowly and my reader has gone to take my place… Oh definitely there is some work going on behind the screens to set that right, apologize for my absence in your blogs!!!

Sick and getting well and roaming all around to fix chores and finally cooking had gradually decreased during the last 10 days, but suddenly a realization that I was missing homemade food!!! So I instantly checked my pantry to make a quick curry, Potatoes peeked out promptly raising its hands, and then the raffling sound in my refrigerator reminded me of the poor lil too large a Cauliflower waiting to be made into a nice curry… In just a brief notice I unearthed all my vanished energy, oh the idea of cooking made me run in and out of the kitchen, I had to ask myself, where was the sick gal I saw a few minutes back??? By the end of the hour I realized my hands were full with chappathis on one side and the curry on the other!!!


Potato – ¾ large diced
Cauliflower Florets – 3-4 cups
Onion – 1 large
Curry Leaves – a few
Mustard Seeds – ¼ tsp
Bay Leaf – few
Turmeric Powder – ¼ tsp
Chili Powder – ½ tsp
Red Chilies – 5-6 nos.
Cinnamon Stick – 1
Cloves – 3 nos.
Cardamom – 2 nos.
Pepper Corn – ½ tsp
Coriander Seeds – 1 tbsp
Cumin Seeds – 1 tbsp
Fenugreek Seeds – ¼ tsp
Coconut – grated or Pieces ¾ cup (divided into ¼ cup and ½ cup)
Tamarind – lime size
Cooking Oil – 3 tbsps
Salt to taste
Hot Water – 1 cup
Ginger – 1 inch
Garlic – 4 nos.


Heat a non stick pan, add a few drops of Oil and fry half of the Onions and set aside. In the same pan fry the Red Chilies, Coriander Seeds, Fenugreek Seeds, Cinnamon Stick, Cloves, Cardamom and Cumin Seeds, until aromatic and set aside. Now fry ¼ cup of Coconut in the pan and add it the Onions, Tamarind and the Spices, using some hot water grind it to a paste and leave it aside. In the meantime soak the remaining Coconut in hot water, blend and strain the Coconut Milk. Mince or crush the Garlic and Ginger using a garlic press.

In a heat bottomed pan, heat 2-3 tbsps of Oil, add the Mustard seeds, the reserve of Onion, Curry Leaves and Bay Leaves. Next goes the crushed Ginger and Garlic sauté until the raw smell disappears. Add the Spice Paste, Turmeric Powder, Chili Powder and some Water, after about a couple of minutes add the diced Potato and cook until Water disappears. Throw in some Salt and Water and cover and cook until the Potatoes are half done.

Now when the Potatoes start turning color add the Cauliflower Florets and cook for about 10 mins, then pour the Coconut Milk and cover and cook until done.

Serve with: Roti or Rice

P.S.: I like it spicy and love it when the color turns red, do reduce the Red Chilies a lil if you like it mild.

Wednesday, June 3, 2009

Chickpeas Curry

Sick and that too on the verge of entering summer is really pathetic, it simply means missing all the fun around!!! Anyways it’s still cold and breezy seems like a long way to summer yet… I did manage with some leftovers yesterday not much of cooking it was all rest and that made me feel sicker though… Today I did decide not to plunge into the sickness mood anymore but just hit on and cook something nice and cozy… Last night I soaked a cup of Garbanzo’s today the first thing that came to my mind was chickpeas curry… It’s also called as Channa or Kabuli Channa, my grandma considers this as a North Indian dish to be even more precise it’s a Sindhi style curry!!! And hey guys thanks for your comments I am kinda okay now but still the sore throat lingers and the temperature has kinda pitied me and gone down…


Chickpeas – 1 cup soaked over night
Onion – 1 large finely chopped
Tomato – 2 large deseeded a ground to a paste
Cinnamon Stick – 1 ½ inches
Cardamom – 4 nos.
Cloves – 4 nos.
Bayleaf – 2 nos.
Asafetida – a dash
Cumin Seeds – 1 tbsp
Pepper Corn – 15 nos or 1 tbsp
Turmeric Powder – a dash
Chili Powder – 1 tbsp
Garam Masala – 1 ½ tbsps
Coriander Powder – 2 tbsps
Cooking Oil – 3 tbsps
Amchoor Powder – 1 tsp
Pepper - 2 tsps
Salt as required

To Grind

Onion – 1 medium
Garlic Pods – 7-8 nos.
Ginger – 2 inches




Soak Garbanzo/Chickpeas over night with 5-6 cups of Water. In a cooking pot/cooker put the soaked Chickpeas along with the Water, Salt, Pepper Corns, Cinnamon, Cloves, Cardamom, Bayleaf, and Asafetida, cook until the Chickpeas are soft and fluffy. If using a pressure cooker, cook for 3-4 whistles. Meanwhile make a fine paste of all the ingredients under the “to grind” with some Water. Grind the tomatoes and set it aside.

In another pan heat the Cooking Oil and add the chopped Onions and cook on medium heat until they turn transparent. Now mix the Onion, Garlic and Ginger paste and cook until Oil oozes out. Now throw the Masalas one by one (Coriander Powder, Garam Masala, Turmeric Powder, Amchoor Powder, Pepper, and Chili Powder) cook for a few minutes.

Then goes the pureed Tomatoes, it might take a few minutes until the curry changes color. Now strain the Chickpeas and remove the masalas, since the flavors will be used up by now, retain the cooked Water. Drop in the Chickpeas and adjust Salt cover and cook for 5-10 mins, use the retained Water to make a gravy. Garnish with Cilantro.

Serve with: Roti or Batura

Monday, June 1, 2009

Spinach Rasam

The entire last week was hectic with relatives come over and the cooking and cleaning oh ok after that I took a days off having fun oh was there something wrong with that surely yeah the pollen rate in the air shot up sky high and I was completely alright the entire day but gosh today morning the sneezing saga started and haven’t found an end to it… Somehow I managed making lunch today – Radish sambhar, Okra in Tamarind sauce (Mullangi Sambhar and Bendakaya Pulusu) but later the sneezing was uncontrollable and I was almost sick just wanted to go back to bed… Somehow I wanted to have Rasam, most of the time it’s used as a digestive aid and many a times an aid for cold, fever and sore throat…

Spinach Rasam is a very common and most often made while I get cold, missed Mom she always had them ready for me whenever I needed it… I felt ok after having it, the sore throat slightly disappearing but still sneezing and somehow its keeping me away from visiting other blogger friends see you guys soon today or tomorrow!!!


For dry frying and powder

Channa Dhal – 1 tbsp
Pepper – 1 tbsp
Coriander Seeds – ½ tbsp
Cumin Seeds – ¾ tbsp
Asafetida – ½ inch piece
Curry Leaves – 10-12 nos.
Red Chilies – 4 nos.

For Tempering:

Cooking Oil – ½ tsp
Mustard Seeds – ½ tsp
Curry Leaves – few
Red Chilies – 1 nos.

For the Rasam

Tamarind – 1 small lime size
Turmeric Powder – ½ tsp
Water – 3-4 cups
Spinach – 10 leaves
Salt to taste


Dry roast all the ingredients mentioned and powder them, use some Water to make a paste while grinding itself. Heat a pan, pour the powdered mixture with Water and cook for a min. Meanwhile paste Tamarind with Water and strain the pods off retaining the Tamarind Water, mix the Tamarind Water and Turmeric Powder to the paste and let it cook for a few mins. Now add the Spinach Leaves and cook for few more mins. Adjust Salt and while its hot in another pan heat oil and the tempering ingredients mix into the Rasam.

Serve with: Rice

Monday, May 25, 2009

Mushroom Gravy

Turning to the problem that I faced a couple of days back was that, I happened to visit Ven’s place (which I normally do) and I had to cook for lunch, oh he being a bachelor I knew I can’t except to cook anything on the fly… You won’t believe he carries weird stuff which we would really expect in a bachelors place like Masoor Dhal, Panch Puran etc.

Like any other day I went prepared to make Parothas and Mushroom Curry, but unlikely I forgot most of the stuff like masala and other things… So I started with this simple dish just with few things on hand I started but I knew the outcome was gonna come out really really well… Yeah, you will agree with me, many a time when we cook with lil to meager amount of ingredients it does come out well… Not wasting much time I started with the dish, now to the recipe…


Onion – 1 large
Mushroom – 1 pack
Panch Puran – ½ tsp
Cumin Seeds – ½ tsp
Turmeric Powder – ¼ tsp
Garam Masala – 2 tbsps
Coriander Powder – ½ tbsp
Green Chillies – 2-3 nos.
Ginger – 1”
Garlic Pods – 5 nos.
Milk – 1 ½ - 2 cups no Water required
Cooking Oil – 2 tbsps + ¼ tbsp
Salt to taste


Simple to start off with this recipe, blend the Onion, Green Chillies, Ginger and Garlic do not add Water blend in a couple of times they will come along with no Water. Heat Oil in a pan throw in the Panch Puran and Cumin Seeds, when they sizzle add the Onion paste and cook on low – medium heat for about 5 mins until they thicken. Do not let it to burn or brown up, pour a lil Milk if it starts to burn… Mix in the Garam Masala, Coriander Powder and Turmeric Powder cover and cook for awhile. Again pour the Milk if the mixture thickens.

In the mean time heat up another wok and drizzle ¼ tbsp of Oil and fry the chopped Mushrooms. Now add the remaining Milk and let it cook for a couple of minutes and throw in the Mushrooms, adjust Salt and cook for another few minutes. Here your dish is ready…

Serve with: Roti, Pulav, Dosa or Idly

Friday, May 22, 2009

Chicken Masala

Baked Rava Idly’s turned out soft a lil different from what a cooker Idly tastes… This idly wasn’t hard or soggy neither dry they were close to soft muffins, keep checking a couple of times while you bake these Idly’s if you let them go a lil longer they will come out dry or crispy!!! The Carrots gave a nice creamy yellow color to the Idly's...

I can only think of days when I budged into a hostel, where the cafeteria catered only vegetarian food and by and far Eggs were considered vegetarian, and I was a person who loves Chicken and am more inclined towards Seafood... Usually there was one long weekend permissible in a month, so the urge to get back home was always incremental … When I just enter home I will just walk straight to the dinning table to dig on and that was pretty normal, Oh yeah my Grandma always says that “I behave like a food deprived gal”… The saga continued even when I started working (more than 7 yrs in total), only for a very short period did I getta stay in an apartment of my own, so anytime I getta chance I did sprang up with going out for food which I call Good Food, I almost ate everywhere at Hyderabad and at Chennai… But for once hostels were different for me, Tara Manjunatha Hostel in Bangalore, behind Ramaiah College, oh food was heavenly there…

My Mom is a pure vegetarian, and so are her sisters, she was so naïve that she dint know how chicken leg looks like… So after their wedding, the newly wedded couples were invited over to the Grooms sisters place (My aunt) and theirs is a big place with a lotsa friends and relatives and they had a feast with lotsa people from the village and here the so naïve Bride(she was only 18 then) was served Chicken and she started chewing on the legs and bones not know how to eat them… But she learnt cooking from my Aunt and Grandma, I am clueless how she manages to make finger licking non vegetarian food without tasting or not knowing how they taste with different ingredients…

My Grandma always tells us that while making chicken with just lil ingredients the dish can taste heavenly and she always insisted that we used whole spices and no chilli powder went into her dishes only whole red chillies were used and so I learnt this from her and this was the first dish I ever learned to cook…


For Cleaning:

Turmeric Powder – 1 tbsp

For Cooking:

Chicken – 1 lb
Onion – 1 large
Tomato – 1 large
Ginger – 2 inches
Garlic – 10 pods
Bay Leaves - 2 nos.
Cinnamon Stick - 1 no. small
Cardamom - 2 nos.
Cloves - 2 nos.
Red Chillies – 7-8 nos.
Cooking Oil – 3-4 tbsps
Mustard Seeds – ¼ tsp
Coriander Seeds – 3 tbsps roasted and ground to a fine powder
Curry Leaves from one or two strands
Salt to taste

For Powder:

Cinnamon Stick - 1 no. large
Cloves - 6-7 nos.
Cardamom - 6-7 nos.

For Garnishing:

Coriander Leaves


Wash the Chicken over few changes of Water and apply Turmeric and let it stand for 15-20 mins. Meanwhile chop and dice the Onions and Toamtoes. Paste Ginger and Garlic without adding Water, do sprinkle some Water if needed. Roast Coriander Seeds and make a fine powder. Roast Cinnamon, Cloves and Cardamom and grind it to a fine powder.

Heat a wide non stick pan/any wide mouthed vessel add Cooking Oil add the Mustard Seeds and let it splutter now drop the Cinnamon, Cardamom, Clove and Bay Leaves. Throw in the finely chopped Onions, Red Chillies and Curry Leaves, when it changes color add the Ginger-Garlic Paste cover and cook for 3-4 mins until the watery consistency disappears and it thickens.

Now add the diced Tomatoes and cover and cook until the Tomatoes are soft. Then goes the Coriander Powder and the Garam Masala Powder. Cover and wait until Masala splutter out then add Turmeric Powder and Chicken. Cover and cook for 10 mins do not open keep the flames on low - medium. No Water is required, after about 10 mins stir in not letting the Chicken to burn off. Now again cover and cook for another 10 mins or until Chicken is soft. Adjust Salt and garnish with Cilantro now keep the lid open and cook for a few more mins until the gravy thicken and coats the Chicken.

Serve with: Rice, Dosa, Idly or Roti Varities

Chicken Masala goes to

Viki's -- The Potluck - Chicken

Wednesday, May 20, 2009

Baked Rava Idly

In a small cute lil kitchen I put all my ideas and thought to satisfy my appetite... But as its very hot, sometimes, during the day time I just wanted to make a quick meal and get out before I sweat out and get dehydrated... I am a great fan of rava idli's but then I dint wanna wash off those large utensils after I am all done with the cooking so I thought why not bake the Idli's oh yeah they turned out really well though!!! My brother calls it Masala Idli/Carrot Idli...


Roasted Semolina/Sooji - 1 Cup
Sodium Bicarbonate - 1/2 tsp
Yogurt - 2 1/2 cups
Mustard Seeds - 1/4 tsp
Green Chillies - 2 nos.
Carrot - 2 grated
Coconut - 2 tbsps
Water - 1 cup
Oil - 1tbsp
Salt to taste
Coriander leaves


In a large microwave safe bowl heat the Oil and Mustard Seeds for 1 min... Now add in the Roasted Sooji and mix well and heat for a min now mix in the rest of the ingredients and set aside for about 30 mins. In the meantime you will see the color of Carrot enrich the dough.

Now spray the muffin tins with Oil and pour in one large scoop of the Mixture. Preheat the oven to 350 Degree F. Now place the Muffin tin in the oven and bake for 12-13 mins or until the center is cooked or until a tooth pick comes out clean. Serve it hot...

Serve with: Chutneys, Sugar or Yogurt

Baked Rava Idlis goes to

EC's -- WFY Quick Meal

Mahimaa's -- 15 Minutes Cooking

Sanghi's -- Fall in Love with Carrots

Monday, May 18, 2009

Besan ka Peda

After a laborious and demanding weeklong I started this week a lil chilled out, probably because of a couple hours of stress relieving dancing and a great weekend biking till my legs became soar, I felt there was something deficient oh yeah I did figure out what did you guys??? No sweets for such a long time but I did make brownie he he, I can see the stern look on your faces, it was all over though… I promise to post a brownie recipe shortly. Oh you doubt me, hey I promised Srivalli that I would send her some sweets for her Mithai Mela and I did keep up, so will I keep up my brownie promise too…

About Besan ka Peda/Laddoo is usually made back home when some unexpected guests turned up, this is a very simple and quick to make sweet, just under 15 mins your cooking will all be over cool it and make laddoo’s another few more min’s, guaranteed under 15 mins…


Gram Flour (Besan flour) - 1 cup
Organic Sugar - 1/2 cup
Butter - 1 tbsp
Milk - 1/4 cup
Cardamom a few pods
Saffron Strands a few
Craisins 10-12 (or any dry fruit or nut of your choice)
Baking cups 10-12


I am gonna tell you guys the usual stuff by the time you start reading you will know all about how to make it. Initially sift the Gram Flour and set aside Powder the Cardamom. Mix the Saffron Strands in Milk and let it stand for 5-10 mins. Heat one tbsp of Butter and add the Flour and roast it until brown, now throw in the Sugar and Cardamom Powder in about a minutes time add the Milk and keep stiring all the while until the dough leaves the walls of the pan. Cool it for 10 mins and roll them into small peda and put them in the baking cups and press in the Craisins. For the measurement that I have given, you will make 10-12 peda's indeed depending upon what size you make!!!

Okay the usual stuff again I am sending in these Pedas to

Mahimaa's -- 15 Minutes Cooking and

Srivalli's -- Mithai Mela

Friday, May 15, 2009

Ridgegourd Chutney

This week long has been very arduous and exhausting, I did make a point that my mornings are going be my stress busting time… It did work, I put my feet up and lighten myself and then by 9 in the morning boom everything came right at me not letting me settle down or loosen up, and then focusing on my cooking kriya was a lil strenuous… Last week when I hit the grocery stores I picked up a ridge gourd, I came back with some bagged veggies to see the ridge gourd missing from the stroller after brawling and wrestling with K I accomplishment the task of bringing it home safe… Oh God, ppl with 2 kids would manage them, but I had difficulty managing K…

For 3 days it lay in the refrigerator untouched, every time I opened the refrigerator thinking what to cook I could see the ridge gourd pleading to be used so I finally made it yesterday a very simple and easy to make chutney I just love the chutney I don’t mind having this chutney even without any accompaniments… Ridge Gourd is called as Beerakaya in Telugu, Peerkankai in Tamil...


Ridge gourd - 1 large
Onion - 1 medium
Tomato - 2 medium
Long Hots - 3 nos.
Turmeric Powder - a dash
Cumin Seeds - 1/2 tsp
Salt to taste
Cooking Oil - 1 tbsp
Water as needed


Cooking Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1-2 tbsps
Curry Leaves - a few
Red Chillies - 2nos.
Asafoetida - a pinch


All of us would have done this, crate the outer skin and remove the soft inner seeds too, wash it and chop them into small pieces. In a pan heat Cooking Oil, Cumin seeds when the seeds splutter add the chopped Onions and cook until transparent add the Long Hots and Turmeric Powder, cook until the skin turns golden brown. Drop in the diced Tomatoes cover and cook until soft. Next goes the Ridge gourd cover it until soft. Let it cool and grind it to a paste by adding lil Water if necessary...

After this its the usual drill I mean the tempering part and mix with the ground Chutney...

Serve with: Idli, Dosa or Chappathis

Chutney goes to

Mahimaa's -- 15 Minutes Cooking

I am sending my Khandvi to

Divya Vikram's -- Bookmarked Recipes

Wednesday, May 13, 2009


Beep beep... Beep beep, oh its already morning that was the first thing came to my mind... Lazily dragging myself out of the bed, and oh yeah its already Wednesday, going thru the daily routines I slowly walked to the bay door enjoying the cold breeze with a mug of hot steaming milk gazed at my plants and did my usual talking to them ;), its not weird as we (Myself, My brother, Mom and my aunts) do it right from childhood... Time to send K off keys, wallet, ID, Money and helmet check check and check, so what next simple uhhh venture into the kitchen and start doing something comforting mmm, my mind wandering slowly settled on Khandvi...

My mom found this in the microwave cooking book that came along with her microwave, she made this for us I have always helped doing it but have never tried in on my own... It was always on my mind to try and see how it works, so I thought why not today for sure I was all set to face the intricacies of making it, although there is none ;)... Simple and an appetizing one, you can make this in a jiffy and this recipe is a keep indeed...


Gram Flour - 1/2 cup (Besan Flour)
Fresh Yogurt - 3/4 cup
Water - 3/4 cup
Ginger paste - 1 tbsp
Green Chilli - 1 no. pasted
Turmeric Powder - a dash
Asafoetida - a dash (hing)
Salt to taste


Coconut - 3-4 tbsps grated
Coriander - few stalks finely chopped


Oil - 1/4 tsp
Mustard Seeds - 1/2 tsp
Asafoetida - a dash (hing)


Coriander Leaves
Green Chillies finely chopped
Coconut grated


In a microwave safe bowl sift the gram flour and set aside. Mix Water and Yogurt with Ginger and Green Chilli Paste and pour it lil by lil to the flour whisking all the time not letting any lumps to form. Adjust Salt and add Asafoetida and mix well. Microwave the mixture for 4 minutes removing in between to whisk it well so they dont beome hard at the edges.

Now after 4 min's whisk the mixture well until there are no lumps in the mixture and place it again for another 2 minutes, whisking as you did before. Now you will porcelain plates or silver plates or any glass plate without any decoration on it. I used a porcelain plate, scooped the mixture using a large spoon or spatula and lay it on the plate and roll it or apply it thinly over the plate and let it cool for a while.

Sprinkle Coconut and Coriander leaves on the plate, roll a pizza cutter thru the entire length at about 1 or 1.5 inches apart... Using your fingers roll the dough slowly tucking in the stuffing. In a pan heat Oil and add the Mustard Seeds and Hing and pour it over the rolled dough. Sprinkle some Coconut, Coriander and Chillies over the Khandvi and serve.

Caution: Spread the dough immediately on plates or flat surface, it will harden as they cool and spreading them becomes difficult...

I am sending my Khandvi to

Mahimaa's -- 15 Minutes Cooking

Am sending in my Plantain Chips to Mahimaa's -- 15 Minutes Cooking Sorry Mahimaa, I kinda missed it but Jayasri reminded me of the event and asked me to send it across... Thanks a ton Jayasri...

Shama's -- Mother's Day Special Event

Monday, May 11, 2009

Plantain Chips

Plantain tree is the most useful tree, every part of it could be used in one way or the other... Stem to Plantain peels are used in one way or the other in cooking or as an aid for cooking... Plantain Chips are a staple snack of Kerala State in India, no one can ever perfect the art of Plantain Chips making like people from Kerala... I love the way its cooked and served hot on a cold rainy day, the climate keeps every one or atleast me in an imbalanced diet one day its cold and the other day its hot and sizzling... Yup, like any other cold day I felt like munching something crunchy then I pulled out a few Plantains from the pantry to make chips...


Raw Plantains - 2-3 nos.
Turmeric Powder - 1 tbsp
Salt to Taste
Cooking Oil for frying (Coconut Oil brings out the best of the flavors)


Peel the green skin off the Plantains (you can reserve them to make subzi out of them, there is hardly anything to waste from a Plantain tree). Slice the Plantain into thin rings and sprinkle Salt, Turmeric Powder and Water and mix well.

Heat Oil in a pan and fry the Plantains in batches, Coconut Oil heats up pretty quick. Stir in the spatula a coupla time not letting them to over cook and brown, turn the Plantain rings so both sides cook evenly.

Using a perforated Spatula drain the chips off the Oil and lay them on a kitchen tissue, remove the excess Oil. You can Microwave the chips thus making it more healthy, for about 10-12 mins @ 350 Degree F.

Wednesday, May 6, 2009

Marinara Sauce

After Mirchi ka Saalan, Kris was a lil disappointed cos he is dead against Mirchi's in gravy I just wanted to make him happy and one mantra I recollected was "To reach a man's heart is through his stomach"... He is a Pasta person, so I decided to make a simple Marinara Sause, throw in some shrimps and serve over pasta...


Onion - 1 medium finely chopped
Garlic - 4-5 cloves minced
Cherry Tomatoes - 1 small basket
Carrot - 1 large shredded
Diced Tomato - 1 can
Italian Seasoning - 1/2 tbsps
EVOO - 2 tbsps
Salt to taste
Sugar 1/4 tsp
Pepper to taste
Shrimp - 20-25 count

Rotini Pasta
Water - 2-3 qts
Salt to taste
EVOO - 2 tbsps


Cook the Pasta according to the package direction. Drain the Water and mix the pasta with 2 tbsps EVOO.

In a heavy bottom pot heat EVOO, add finely chopped Onion, minced Garlic cook for 3-4 mins. Then add the shredded Carrot and cook until smell disappears. Add the chopped Cherry Tomatoes and canned Tomatoes and until soft for about 15-20 mins. Throw in the Italian Seasoning, Salt, Pepper and Sugar and cook for another 5-10 mins.

Wash, Shrimps and drop in the sauce and cook until they are pink. Serve over pasta.

Monday, May 4, 2009

Mirchi ka Saalan

Paradise at Hyderabad, is a common name and the most heard name too... Its always good food there, My parents neither werent worried about me going away nor about food cos my Dad had taken me to all the place there yrs before I started my job at Hyderabad... With lotsa new friends and more place to explore for food and sightseeing it was feasting time every other day... I have had food at almost all the road side shops and even big hotels and resort, (Alankrita is one famous resort to visit) in Hyderabad and for Biriyani and Roti they served Mirchi ka Saalan. Mirchi ka Saalan was a name that I never have heard of until I started working at Hyderabad...

I just love the taste of Mirchi ka Saalan, but it was only at restaurants and hotels I had it, my hostel never serve it, anyways we cant expect hostels to serve Mirchi ka Saalan he he... I moved out and took an apartment at Begumpet it was fun and full of excitement, cooking was a pain since we dint have a refridgerator to store milk and other things we happened to cook less and that to with things that dont need a refridgerator to store... That was the time when I became friends with my neighbor, who was totally dead against in letting the house to spinsters cos she was a stay at home Mom who loves to talk and gossip during her mid day free time... Somehow we did become friends and she liked me very much for the simple reason that we shared common interests like cooking, baking, embroidery etc and I spoke Telugu too...

It was a ritual that she invites me when ever she made fish, cos she knows that I love Fish... Once when she invited me she had made Mirchi ka Saalan I was so happy that she invited me cos I had a feast and I learnt how to make this, ever since then when ever I got an opportunity I made this but Kris hates this, sometimes he has to deal with it no other go and one such day is today...


Long Hots - 7-8 nos.
Onion - 1 small finely chopped
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tbsp
Tamarind - small lime size
Cooking Oil - 3 tbsps
Caraway Seeds - 1 1/2 tsp
Cumin Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Fenugreek Seeds - a few
Salt to taste

For the paste:

Coconut - 2-3 tbsps
Ginger - 1 inch
Garlic - 5-6 pods
Tomatoes - 2 large

For the powder:

Peanuts - 2 tbsps
Caraway Seeds - 1/4 tsp
White Sesame Seeds - 1 tbsp
Coriander Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Poppy Seeds - 1/4 tsp
Red Chillies - 4 nos.


In a pan dry roast all the ingredients for the powder one by one cool it and powder the ingredients and set aside. Add all the ingredients for the paste with some Water and paste it. In a pan add 2 tbsps of Cooking Oil and roast the Long Hots (2 0r 3 at a time). Be cautious while you roast, if you roast on high flames the Long hots will loose their skin and the Oil will splutter.

In the same pan add Caraway Seeds, Cumin Seeds, Mustard Seedsand Fenugreek Seeds when they pop add the chopped Onions, Turmeric Pwd and Coriander Pwd. After about a minute pour the paste in and let it cook for 4-5 mins (appr.) stirring in between.

Now add the Powder and adjust Salt and add more Water and Chilli Pwd if needed cover and cook for a few more mins. Then drop the roasted Long Hots in them and pour the Tamarind Water to it cover and cook for a couple of mins, garnish with Cilantro.

Serve with: Roti, Biriyani

I am sending this recipe to

Deesha's -- South Indies

Sathya -- Think Spice...think Caraway Seeds"

Wednesday, April 29, 2009

Spicy Soy Wadian

I am not a fan of Soy but when I visit my Dad's friends they make this for Biriyani... When ever this was cooked with Biriyani at home I find an excuse not to have it but later I started liking its taste and then gradually I included Soy in cooking. This is a very simple dish can be cooked under 15 mins and thats the best thing I like about it...


Soy Wadi - 1 1/2 cups
Red Potatoes - 3 nos. Medium
Onion - 1 large finely chopped
Tomato - 1 large, ripe - finely chopped or mashed
Red Chilli Powder - 1 1/2 tbsp
Tumeric Powder - 1/2 tsp
Garam Masala - 1/2 tbsp
Amchoor Powder - 1/2 tsp (Dry Mango Powder)
Freshly ground Pepper - 1/4 tbsp
Cooking Oil - 3 tbsps
Salt to taste
Cilantro for garnishing.


1. Soak Soy in Water for 30-40 mins. Drain and squeeze Water and set aside.
2. Heat a non stick pan with Oil and fry sliced Potatoes for 5-6 mins.
3. In the meantime heat another pan with 1 tbsp of Oil and fry Onions.
4. After about a minute add all Masalas except Dry Mango Powder and cook for a few mins.

5. Add Tomatoes cover and cook for 2 mins. If Potatoes are cooked remove and add drained Soy and stir for a min or so, when the color changes remove from flames.
6. Now add the Potatoes, Soy Wadis and Dry Mango Powder and cook for another 2 mins with 1/2 cup Water.
7. Adjust Salt and Pepper. Garnish wuth Cilantro and serve hot.

Note: You can skip frying the Soy Wadi, some dont like the color of Soy so when frying they turn brown

Serve with: Roti, Dosa, Pulav or Biriyani

Spicy Soy Wadian goes to

EC's -- WFY Side Dish

Mahimaa's -- 15 Minutes Cooking

Tuesday, April 28, 2009

Aam Kulfi

Aam/Mango Kulfi is a delightful dessert. I love the creamy and the smooth texture of Kulfi. Ever since I saw Kulfi recipes over the blogsphere I was tempted to make it...


Mango - 1 no. ripe
Milk - 2 cups
Non Fat Milk Powder - 3/4 cup
Condensed Milk - 2-3 tbsps
Sugar - 2tbsps (Optional)
Almonds - 3 tbsps coarsely chopped
Gelatin - 1 tsp
Warm Water - 3 tbsps
Saffron - a few strands


Saffrons - a few strands
Pop Sickle molds


1. Dissolve Gelatin in Warm Water and set aside. Puree the pulp of Mango and set aside.
2. Heat Milk, Milk Powder and Condensed Milk in a heavy bottomed pan, keep stirring all the while and add the Saffron Strands.
3. When the Milk mixture thickens (in about 5-6 mins) add the dissolved Gelatin.
4. Add in the Almond Chunks and let cool. When cool add Mango Pulp.
5. Drop few Saffron strands into the molds and pour the mixture and cool for a couple hours.

Most of us know about Teresa Cordero, she is cooking from Gloria Chadwick's newest cook book called Food and flavors of San Antonio -- this week special and having a give away at her place for more details click here.

I am sending Aam Kulfi to

Anu's -- RD for Summer

Aquadaze -- Frozen Dessert My Aam Khand recipe also goes to this event.

Mahimaa's -- 15 Minutes Cooking

Manina's -- Eating with the Seasons

Priti -- FF:Summer Treat My Aam Khand recipe also goes to this event.

Srivalli's -- Mithai Mela My Aam Khand recipe also goes to this event.

For more Kulfi recipes visit Prathibha and Priya

Friday, April 24, 2009

Doodh Peda

Oh yeah, all your screams are audible to me… I had decided not to make any more sweets atleast for another few days but its so ruled that I make some yum yum yummy treats. Ok we all know the drill to make Doodh Peda’s… As a child I was so much into interior designing (I acquired this from my Papa) and cooking shows (definitely from Mamma), hope you all know about Good Food Guide show, Rupa Gulati and ofcourse Tarla Dalal… Those were the days when I used to sit with Mom and watch those shows and that lil voice behind saying “Mommy see what she is doing”, “See how she is doing” and then I expected her to make nice delectable dishes… She did manage to satisfy everyone, a house full of people with different taste and different time they choose to eat…

I still remember, the oven that Mom used to have that Ol’ one with all the lil accessories for making cake and we (myself and my Brother) used to help her make Cakes, cookies and Veg. puffs(she makes just like the store bought ones) and wait to get the last lick of the mixing bowl :) Days haven’t changed yet; even today we take pleasure in licking the bowl, a lil fight as to who gets the bowl and the spatula… She has taught even my aunts daughters how to cook and the irony lies her she let go of me… I call her to find out recipes most of the days :) and also remember to peek into my lil note in which I took note of the recipes that I watched when I was young and today I came across this nice Sweet lil pedas.

Now, you will ask me this why I had to make sweets in spite of the oath. We are visiting a friend/relative of ours, and I take immense pleasure in adding a personal touch to whatever I take but I had very little time to really think and make something so I iterated thru my lil book and found this…

For more pictures from my kitchen visit My Other Blog


Milk Powder – 2 cups
Condensed Milk – 1 can (14 OZ)
Butter – ½ cup
Saffron – few strands
Water – 2 tsps
Raisins – few
Pistachio – few
Baking Cups
Food Color – few drops (optional)


1.Take a large wide mouthed microwave safe bowl and heat Butter just until it melts, it took 40-45 sec, cos I left the Butter out in the morning when I started in the afternoon it was came down to room temp.
2.Now add both the Condensed Milk and Milk Powder and heat for 2 – 3 mins stir in between a couple of times.
3.Heat Water and add Saffron. Mix with the dough and Microwave for a 2 more mins
4.Cool for 5 mins they will become like chappathi dough now roll them into your desired shapes.
5.Press in Raisins or Pistachios or any desired nuts or sprinkles.

Note: You can divide the dough and mix with Food Color and make desired shapes.

It took less than 15mins for me to make this, simple and tasty...

Doodh Peda goes to:

Mahimaa's -- 15 Minutes Cooking and

Srivalli's -- Mithai Mela

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