Monday, August 1, 2011

Masala Eggs

1.     Eggs  - 3
2.     Chilli powder – ½ Tsp
3.     Turmeric Powder - pinch
4.     Cumin  powder – 1/2 Tsp
5.     Cumin seeds – ½ Tsp
6.     Pepper powder – ½ tsp
7.      Salt as required
8.     Curry leaves and cilantro chopped
9.     Linseed oil  - 2 to 3 spoons

How to make it :
1.      Boil eggs on medium high for 20 minutes and cool it and peel of the shells. Slice the eggs into 2 equal halves.
2.     Take a kadai and keep it on medium flame, add linseed oil and add the cumin seeds .
3.     Then add the curry leave,cumin,chilli,pepper ,turmeric powder and salt. Let it cook in low flame until the raw smell goes of.
4.     Then add the sliced eggs and let it cook on 1 side for 2 mins . Take care to turn the side of the eggs and let is cook on for one more 5 mins. Make sure they don’t get burned.
5.     Garnish with cilantro and enjoy as a side for any rice + gravy.

Tuesday, July 26, 2011

Soya chunks - Potato Curry

Ingredients : 
1.     Soya Chunks – 1 cup
2.     Potato – 1 cubed
3.     Carrots – Cubed
4.     Onion –  2
5.     Tomatoes  - 1
6.     Ginger Garlic paste – 1 Tsp
7.     Garam Masala – ½ Tsp
8.     Chilli powder – ½ Tsp
9.     Turmeric Powder - pinch
10.  Coriander powder – 1 Tsp
11.  Coconut Milk – 3 Tsp
12.  Whole Garam masala – Cloves,bay leaves, Cinnamon

How to make it :
1.     Soak Soya chunks in hot water and let it stand for 10 mins.
2.     Place a kadai and add oil, once its hot – add some whole Garam masala  and let it splutter.
3.     Then add finely chopped onions and let it cook until its transparent. Then add the ginger garlic paste and let it cook until raw smell goes off.
4.     Add the tomatoes and cook until it’s mushy. Then add turmeric powder,chilli powder ,coriander powder  and garam masala cook for few mins with little water.
5.     Now add the Soya chunks and potatoes and carrots and add salt as needed and let it cook. Add little water if necessary.
6.     Once the chunks are all cooked add coconut milk and grind coconuts with Kuskus and add it to the gravy.
7.     Garnish with cilantro and serve with hot pulkhas J.

Koftha Curry


For Koftha
  1. Cauliflower,grated - 1 & 1/2 to 2 cups
  2. Potatoes                  -3 nos.,boiled & Mashed
  3. Cornflour                -1 & 1/2 tblsp
  4. Chat masala            -1/4 tsp
  5. Pepper powder       -1/4 tsp
  6. Baking powder       -1 pinch
  7. Salt                         -As needed (3/4 tsp)
  8. Oil                         For deep frying
  9. Paneer                 Cut into 8 cubes
For Gravy
  1. Tomato puree                   - 1 cup
  2. Oil/Ghee                            -2 tsp
  3. Jeera/Cumin seed                -1 tsp
  4. Ginger chopped   -1 tsp
  5. GInger paste                     -1 tsp
  6. Garam masala Powder -1/2 tsp
  7. Red chilli powder -1/2 tsp
  8. Coriander powder               -1 & 1/2 tsp
  9. Salt          As needed
  10. Coriander leaves    
  11. Milk                                        -1 cup
  12. Cashews + Badam     - 10 (Smooth paste) – Alternatively use Cream ¼ cup

How to make it :
  1. Pressure cook the potatoes,peel the skin off and mash them well. Make sure there's no water.
  2. Heat a pan with a tsp of oil and fry the grated cauliflower. Cook covered in low flame for 4-5 minutes.
  3. Mix mashed potatoes,cooked cauliflower,corn flour,pepper,salt,garam masala powder and baking powder.
  4. Make small balls,by keeping the paneer cubes inside  and Deep fry in medium flame till golden brown and keep aside.
  5. For gravy,heat a pan with oil and splutter the jeera,add the chopped ginger and ginger paste. Add the tomato puree.
  6. Add garam masala,red chilli,coriander powders along with salt and fry well untill all the water evaporates.
  7. Again,add little water to make it to a thick gravy and add the coriander leaves and simmer for another 4-5 minutes.Cool down.
  8. Add milk and badam cashem paste /cream and mix well,in low flame. Add the koftas and when it is about to boil,switch off the stove.
  9. Creamy  kofta curry is ready to enjoy with chappatis or any pulavs. 

Tips :
  1. If the koftha’s break in oil , you can add some rice flour to it which will absorb excess water and crisp cook the koftha.
  2. If you are making this for parties, just add the koftha’s like 30 minutes before you are ready to serve, that way your koftha’s are very fresh to serve!

Blueberry Muffin

  1. 8 tablespoons (1 stick) unsalted butter, softened at room temperature
  2. 1 cup plus 2 tablespoons sugar
  3. 2 eggs
  4. 1 teaspoon pure vanilla extract
  5. 2 teaspoons baking powder
  6. 1/4 teaspoon salt
  7. 2 1/2 cups fresh or thawed frozen blueberries
  8. 2 cups flour
  9. 1/2 cup whole, 2 percent fat, or 1 percent fat milk
How to make it :

  1.             Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners.
    2.       In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix.
    3.       In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
    4.       With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk.
    5.       Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl.
    6.        Use an ice-cream-scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle some sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

    Tip : Here it is all about measurements. So always stick to strict measurements. If you see your muffins are craking up while baking, you can always cover it up with aluminium foil at the time it has all risen.


             A wonderful snack when you have left over chappatis  J. Quick to make and nice crispy munchy snack for anytime of the day ;). If you have chappatis and cant think of a curry really, this is a wonderful option. If you like chicken quesadilla, you can add chicken to this as well. All you need is to just gather all ingredients and put it on a sandwich maker! Tadaaa… it’s ready!!

  1. Rotis – 3
  2. Onions  - 1 cup (finely chopped)
  3. Tomato - 1 chopped
  4. Crushed Pepper  - Pinch
  5. Salt - Pinch
  6. Green chilli - 2 (very finely chopped)
  7. Mozzarella cheese – 3 tsp (shredded)
  8. Sour Cream (optional)
  9. Sandwich Maker Or Panini maker

How to make it :

  1. Just take the chappatis and add come onions,tomatoes, green chillies , pinch of pepper and salt.
  2. Then sprinkle as much cheese you want and some cilantro for nice  fresh flavor.
  3. Then put this on your sandwich maker as shown in the picture as you get the splits and grill it.
  4. Serve this with any hot sauce or maggi sauce of your choice !!
Note : If you are adding chicken, make sure you cook it well and then add it to the quesadilla !

Wednesday, May 25, 2011

Cow Peas Curry

                   Been a real loooong time i blogged and now got some quality time that i can use for my favorite hobby :).. Guess what this recipe had been in my wish list for a long time and its now on my blog finally! Peas and dhals are high source of protein which is  vital importance to our health. Tip - People who feel this might cause gastric problem please add extra garlic pods which will take care of those problems.

  1. Black eyed cow Peas - 2 cups
  2. Chilli powder/Sambhar powder - 1 Tsp
  3. Coriander Powder - 3/4 tsp
  4. Onion - 1 (chopped)
  5. Tomatoes - 1 big (chopped)
  6. Garlic pods- 4
  7. Tamarid paste - 1 tsp
  8. Ginger Garlic Paste - 1/2 tsp (optional)
  9. Turmeric powder 
  10. Salt as per taste
  11. Oil

How to make it :

  1. Pre-Soak the cow peas for 4 hours and cook it for 2 whistles. If no time just cook the peas for about 5 whistles or until is cooked well.
  2. Take a kadai and add oil, then let mustrad splutter and add garlic and fry well. Then add onions and fry till they are soft.
  3. Then add the tomatoes and garlic ginger paste and fry until the tomatoes are mashed well. 
  4. Now add  the chilli/sambhar powder, coriander,turmeric powder and add salt as per taste and let it fry until cooked well.
  5. Take the cooked cow peas and add into the curry  and tamarind paste and let it boil on high for 5 mins and then simmer it until oil seperates and you get the consistency you want.
  6. Garnish with Cilantro and serve with roti/rice. Enjoy!!

Friday, May 13, 2011

Vermiceilli Briyani


  1. Vermicelli (roasted)    - 1 & 1/2 cup
  2. Mixed vegetables (carrot,peas,potato etc   - 1 cup
  3. Onion  - 1 
  4. Tomato  - 1 (optional)  
  5. Mint leaves
  6. Chopped coriander leaves 2 tblsp
  7. Coconut milk - 1 & 1/4 cup
  8. Salt 
Make a paste:
  1. Elachi -  1 
  2. Cinnamon A small piece
  3. Cloves  -1 
  4. Star anise a small portion
  5. Fennel  1 tsp
  6. Ginger 1 inch 
  7. Green chillies 4 
  8. Garlic  5 flakes
Steps :
1. Ghee Roast the vermicelli in medium flame for few minutes.
2. Grind the items given under ‘to grind’ table to a smooth paste with very less water.  
3. Heat a cooker or a heavy bottomed pad with oil and temper with the items like jeera, bay leaves .
4. Add sliced onion fry till onion turns just transparent and add the ground paste. Fry in medium flame for 2-3 minutes,taking care to not to burn it.  
5. Add the chopped veggies along with tomatoand the mint and coriander leaves and fry in medium flame for 3 minutes. Add the coconut milk and bring to boil,add required salt.  
6. Then add the vermicelli.Let it boil till it absorbs all the coconut milk and then keep the flame in lowest possible and cook covered for 4-5 minutes.  
7. Enjoy with Raitha of your choice !! 
8.Remember no water is added, just coconut milk. You can lighten the coconut milk with water to the measure.

Tuesday, February 15, 2011

Bread Rolls

  1. Bread slices – 6 or 7
  2. Potato boiled - 1cup
  3. Chopped boiled veggies(carrot,peas,cauliflower)  - ¾ cup
  4. Chopped green chilli  - 2
  5. Chilli powder – ¼ tsp
  6. Chat masala - 1/2 tsp
  7. Garam masala  - 1/2 tsp
  8. Mozzarala cheese – 3 tsp

How to make it :

  1. Mash all the above ingredients except bread n cheese to a smooth paste n keep aside for the stuffing. You can also sauté the stuffing for few mins with ¼ tsp olive oil.
  2. Remove the sides of the bread n join them with little water or egg wash, edge to edge overlaping ½ inch. Roll over the bread with a rolling pin to make it  flat.
  3. Then evenly spread the stuffing on the bread and make sure you leave the last 1 inch of the bread free for sealing the the roll at last.
  4. Sprinkle some cheese on the stuffing and roll it slowly end to end and finally seal the roll with some water or egg wash. Then wrap the roll in a aluminium foil and freeze it for like 30 mins.unwrap the foil,then cut the rolls into 1 inch thick slices. Take care not to break the roll.
  5. Take a kadai and toast the slice side to side until its golden brown in color. Optionally you can bake the slices for 5 – 10 mins in a 400F preheated oven until its golden brown.
  6.  Enjoy the spicy snack with ketchup!!

French Omelette


1. Egg – 4
2. Onion – 1 big
3. Mushroom – 10
4. Zucchini – 1 cubed
5. Carrots – 1 cubed.
6. Broccoli/cauliflower – 5 or 6 corns
7. Tomatoes (optional)
8. Cheese (optional)
9. Pepper crushed
10. Salt as required

How to make it :

1.Beat the eggs with salt with a egg beater in a bowl and have it ready.
2. Saute all the veggie with some soy sauce and chilli tomato garlic sauce in a griddle or a
kadai. Do not add oil or may be ½ spoon. Add salt as required because the sauces will
have salt in them as well.
3. Now add some butter and make the omelets and stuff it with some cheese(optional) and
the sauté veggie. Serve hot.
4. This recipe is one of Mr PPC’s creation J and I just loved it !!

Paruppu Chutney

  1. Toor dhal – 1/2 cup cubed
  2. Red chilli – 3 (as required)
  3. Coconut grated – 4 spoons(optional)
  4. Tamarind pulp – 1 spoon
  5. Curry leaves – 1 stick
  6. Salt as required
How to make it :
  1. Take a  kadai and add some oil/ghee and temper all the toor dhal and the red chilli and the curry leaves.
  2. Remove the contents to the mixer jar.
  3. Now add the grated coconut and sauté it for few mins and transfer it to the jar.
  4. Add required salt and add the tamarind to it and grind it.
  5. Enjoy with white rice or as a side to any vatha kolambuJ

Mushroom Briyani

  1. Mushrooms – 200gms
  2. Basmati rice – 2 cups
  3. Green Chillies - 3
  4. Onion – 2 big
  5. Tomatoes – 2 big
  6. Ginger Garlic paste – 2 spoons
  7. Mint leaves, Cilantro
  8. Coriander powder – 1/2 spoon
  9. Chilli powder – 1 spoon
  10. Briyani masala – 1 spoon
  11. Yogurt Or Coconut milk – 2 or 3  spoons
  12. Ghee (optional)
  13. Salt as required
How to make it :
  1. Take a cooker or kadai and add some oil/ghee and add the usual masala stuff like cloves,cinnamon stick, and bay leaves. Let is splutter
  2. Then add the split green chillies and thinly sliced onions and let it cook until onion is transparent. Also add ginger garlic paste.
  3. Now once the onion is nice transparent, add the tomatoes and let it cook until its soft. Now add all the masala like chilli powder, coriander and briyani masala and some turmeric powder and let it cook.
  4. Add the yogurt/coconut milk and some salt and let the masala cook well until the raw smell goes off. Then add the mushrooms and rice and saute it for some time.
  5. Add water as required like for 2 cups of rice add 4 cups of water and let the mix come to a boil and then close the pressure cooker without the whistle and let it on medium flame for 15 mins.
  6. Enjoy with onion/cucumber raitha!!

Radish/Mullangi Chutney

  1. Radish – 1 cup cubed
  2. Red chilli – 3 (as required)
  3. Channa dhal – 2 spoon
  4. Urad Dhal – 2 spoon
  5. Coconut grated – 4 spoons
  6. Ginger – 1 inch
  7. Tamarind pulp – 1 spoon
  8. Curry leaves – 1 stick
  9. Salt as required
How to make it :
  1. Take a  kadai and add some oil/ghee and temper all the channa dhal, urad dhal and the red chilli and the curry leaves.
  2. Add ginger to it and sauté it. Remove the contents to the mixer jar.
  3. Now add the grated coconut and sauté it for few mins and transfer it to the jar.
  4. The sauté the radish well until the raw smell goes off. Remember if the radish is raw you might get a spicy raw taste in the chutney.
  5. Add required salt and add the tamarind to it and grind it.
  6. Enjoy with white rice or idly/dosa J