Search This Blog

Wednesday, July 26, 2017

Strawberry banana milk shake

  • 7 strawberry sliced
  • 1 banana
  • 1/4 cup milk
  • 1/4 cup vanilla ice cream
  • 1/4 cup sugar
  1. In the container of a blender, combine the milk, strawberries,banana, ice cream and sugar. Blend until smooth, about 10 seconds.
  2. Pour into a glass  and serve.

paneer kurma

  • 300 to 400 grams paneer cubed
  • 2 large onions finely chopped
  • 1 tomato chopped
  • 1 tsp. Gram masala powder
  • ½ tsp. Red chili powder
  • 1tsp. Ginger garlic paste
  • 1 bay leaf
  • ¼ tsp. shahi jeera
  • 1 star anise
  • 2 inch cinnamon stick
  • 4 to 6 cloves
  • 6 tsps. Poppy seeds 
  • ¼ cup fresh coconut
  • Fistful mint leaves finely chopped
How to make the recipe
  1. Grind poppy seeds to fine powder first. Add coconut to the powder and repeat grinding. Add water just enough to make thick paste. Grind till smooth. Keep this aside
  2. Wash paneer if using store bought, drain water completely and set aside
  3. Heat a kadai with oil, add spices and saute for about a min till they turn fragrant.
  4. Add onions, sprinkle salt and fry till they turn transparent or golden. Add ginger garlic paste and fry till it turns slightly golden. Do not over fry.
  5. Add tomatoes , salt and turmeric. Fry till tomatoes turn mushy. If needed cook and cover in case the tomatoes are not juicy.
  6. Add red chili powder, garam masala powder and mint. Carefully fry for two to three minutes without burning.
  7. Add the smooth ground paste. Fry for three to four minutes on a medium flame stirring occasionally.
  8. Pour 1 and ¼ cup water and mix well. Adjust salt. Set the flame to medium. It takes around 6 minutes for the oil to be visible on top. You can adjust the thickness now. If it is too thick, just add little more water.
  9. Add paneer to the boiling curry, gently stir. Cook for about 3 minutes.
  10. Garnish with chopped coriander leaves.Serve with roti,naan.

Wednesday, July 12, 2017

Oats vegetable upma

  • 1 cup quick cook oats. 
  • 1 onion 
  • ¼ cup chopped carrot
  • 1 broken red chili
  • 1 sprig curry leaves
  • ¼ tsp, chopped ginger 
  • pinch of hing
  • ¼ tsp mustard
  • ¼ tsp cumin
  • 1.5 tbsp oil
  • ½ tsp. chana dal
  • ½ tsp urad dal
  • 1tbsp. Peanuts
  • Salt to taste
  • lemon juice as needed 
  • Coriander leaves for garnish
  • Grated coconut (optional)
  1. Add oil to a hot pan, When the oil is hot, add cumin, mustard, broken red chili,dals and hing. Allow the dals to turn golden, add curry leaves,onions and carrot.
  2. Fry till the onions,vegetables are soft. Cover and cook if needed.
  3. Add 1 cup quick oats, salt and fry for one to two minutes without burning.
  4. Sprinkle 3 tbsp. water. Mix.cover and cook for about 2 minutes.
  5. Serve hot garnish with coriander leaves.

Tuesday, July 11, 2017

kakarakaya fry


5 kakarakaya/bitter gourd
1 tsp mustard seeds
1 tbsp. urad dal
1 spring curry leaves
1 small onion
1 tbsp. jaggery(optional)
2 tbsp. pappula podi
3 tbsp. oil


  1. Soak kakarakaya pieces in salt water for 15 mins.
  2. Heat pan with oil add mustard seeds, urad dal and curry leaves fry for 1 min. Add onion and some salt fry until onions become transparent.
  3. Add Kakarakaya pieces cook on a low flame till bitter gourd pieces are done with lid ,remove the lid and mix in the middle.
  4. Now add puttnala pappula podi and mix well, adjust salt. If u like add jaggery.
  5. Serve kakarakaya fry with rice and roti.

Thursday, July 6, 2017

dondakaya chutney

  • ¼ kg dondakaya / ivy gourd/ tindora
  •  1 tbsp. chana dal 
  • 1 tbsp. urad dal
  • 4 to 6 green chilies (adjust)
  • 2 garlic cloves or one inch ginger piece
  • ½ tsp Jeera / cumin
  • ½ tsp tamarind paste or lemon juice as needed
  • Oil as needed
  • Salt to taste
  • 1 tbsp. Oil
  • 1 sprig curry leaves
  • ¼ tsp mustard
  • ¼ tsp jeera
  • Pinch of hing
  • 1 broken red chili

  1. Soak dondakaya in lot of water for 10 mins. Rinse them. Dry them on a cloth, trim the edges. Chop to thin strips or circles.
  2. Heat pan with oil. Fry green chilies and garlic for 1 to 2 mins. Set them aside.
  3. Fry dals till golden. Set aside. Add salt to dondakaya and fry till they cooked.Allow to cool.
  4. Grind green chilies, and jeera together without water. Add dals and powder, then add dondakaya and tamarind paste or lemon juice. Grind to smooth or coarse, do not add water.
  5. Adjust salt if needed. Add little oil to a pan and add mustard, cumin, curry leaves and red chili. When they splutter sprinkle hing. Switch off the stove and add it to the chutney.
  6. Serve dondakaya pachadi with rice.

Wednesday, June 28, 2017

chicken curry without coconut

  • 1 LB chicken
  • 2 to 3 tbsp. Oil
  • 1 small bay leaf
  • 4 cloves 
  • 2 inch thin cinnamon stick 
  • 3 green cardamom 
  • ½ tsp. cumin
  • 2 green chilies slit
  • 1 cup finely chopped onions 
  • 1 tbsp. ginger garlic paste
  • ½ cup finely chopped ripe tomatoes
  • ¼ tsp turmeric 
  • salt as needed
  • ¾ to 1 tsp red chili powder 
  • 1½ tsp. garam masala powder 
  • Fistful of chopped coriander leaves or mint
  • ½ to 1 cup water
  • 2 tbsp. yogurt/Curd or 10 cashews or 3 tbsp poppy seeds (ground to smooth )
  1. Wash chicken thoroughly and drain off the water completely.
  2. Chop onions and tomatoes finely. Make ginger garlic paste.
  3. Heat oil in a deep pan, add all the dry spices and fry till you get an aroma, just for a min.
  4. Add onions, chilies and fry evenly till golden. Add ginger garlic paste and fry till the raw smell goes off.
  5. Add mashed tomatoes or puree, turmeric and salt. Mix well and cook until the tomatoes turn soft.
  6. Add curd or cashew paste and red chili powder. On a low heat cook until the mixture smells good and the raw smell goes away.
  7. Add chicken, garam masala and coriander or mint leaves. Fry till the meat turns white .Takes around 3 mins.
  8. Cover and cook on a low flame for 3 to 5 mins. Add 1 cup of water and Check and adjust the salt
  9. Add coriander leaves, cover and off the heat.Serve chicken gravy with rice, chapathi or jeera rice, ghee rice or pulao.

Tuesday, June 27, 2017

Punjab egg curry

  • 4 to 5 boiled eggs
  • 1 ½ cups cubed onions
  • 1 cup tomatoes
  • 2 tbsp oil
  • 1 small bay leaf
  • 1 small cinnamon stick
  • 2 green cardamoms
  • 2 cloves
  • 1 to 1 ½ tsp ginger garlic paste
  • 1 to 1 ½ tsp red chilli powder
  • 1 tsp garam masala (adjust as needed)
  • 2 pinches of turmeric
  • Salt as needed
  • 1 to 1 ¼ cup water 
  • ¼ tsp Kasuri methi (optional)
  • 1 tbsp Coriander leaves chopped finely
How to make the recipe
  1. Puree onions and tomatoes separately. Set them aside.
  2. Boil the eggs, remove the shells and prick them with fork randomly.
  3. Saute eggs in oil until golden. Set aside.
  4. In the same pan, saute cinnamon, bay leaf, cardamoms and cloves.
  5. Saute the onion paste until golden.
  6. Add ginger garlic paste and saute until the raw smell goes off.

  7. Add tomato puree and saute until the sauce thickens.
  8. Add red chili powder, garam masala, turmeric and salt. Fry all until nice aroma comes out.the raw smell should have gone away.
  9. Add water as needed to make a gravy. Cook until the gravy thickens and oil begins to separate. Check the salt and adjust if needed.
  10. Add the boiled eggs, kasuri methi if using and cook covered for 2 to 3 mins.
  11. Sprinkle chopped coriander leaves.Serve with rice.