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Saturday, April 21, 2018

Matar paneer


  • 1 tbsp oil
  • 1 tbsp. ginger garlic paste
  • 1 cup onions chopped (1 large)
  • 1 to 1 ¼ cup tomatoes (2 medium)
  • 8 cashewnuts
  • ½ tsp Salt
  • 2 tbsp oil
  • 1 inch cinnamon
  • 2 cardamoms
  • 1 small bay leaf
  • ¾ to 1 tsp red chili powder (less spicy variety)
  • ½ to ¾ tsp garam masala
  • ½ to ¾ tsp coriander powder
  • ½ to ¾ cup peas (boiled or frozen)
  • 1to 1 ¼ cup water (use more if needed)
  • 1 green chili deseeded & slit
  • 250 grams paneer
  • Salt as needed (about ¼ to ½ tsp)
  • Handful of coriander leaves
  • 1 to 2 tbsp milk cream


  1. Heat a pan with 1 tbsp oil.Add onions and fry until they turn transparent.Add ginger and garlic. Saute for a min.
  2. Add tomatoes, turmeric and salt. Saute for 2 to 3 mins. Cover and cook until tomatoes turn soft.
  3. Cool this completely. Make a fine paste of this in the blender.
  4. Add 2 tbsps oil in the same pan. Add cinnamon, cardamoms and bay leaf. Saute for a minute.
  5. Add the pureed onion tomato mixture. Add chili powder, garam masala and coriander powder. Saute this mixture until it leaves the pan. Keep stirring to prevent burning.
  6. Add green peas and pour 1 to 1 ¼ cups water.i used frozen peas.Mix and cover the pan. Cook until the gravy thickens and traces of oil appear over the gravy.
  7. Check salt and add more if needed.Add  paneer .Mix well. Cover and cook just for 2 mins.
  8. Sprinkle coriander leaves and cream.Mix well.
  9. Serve matar paneer with rice, naan or paratha.

Friday, April 20, 2018

Aloo gobi

  • 2 to 4 tbsp oil
  • ½ to ¾ tsp cumin / jeera
  • ¾ cup onions finely chopped
  • ¾ tbsp ginger garlic paste
  • 2 potatoes (medium sized) or 1 & ½ cups cubed
  • 1 ½ to 2 cups cauliflower
  • salt as needed
  • ¼ tsp turmeric
  • ¾ to 1 tsp red chili powder
  • ½ to ¾ tsp garam masala
  • Coriander leaves handful - chopped finely

  1. Heat 3 cups water in a pot. Turn off when the water turns slightly hot. Clean and cut the cauliflower florets to medium size. Add them to the hot water and leave for 3 mins.Discard the water and rinse them in fresh water. Drain them and set aside.
  2. Add oil to a pan and heat it. When the oil turns hot, add cumin seeds. When the cumin seeds begin to splutter, add onions and . Saute till they turn golden. Keep stirring to fry them evenly.Add ginger garlic paste. Saute for 2 mins till the raw smell goes away.
  3. Add potatoes and saute for 2 to 3 mins. Cover and cook on a low to medium heat until the potatoes are half cooked. Keep stirring in between. If needed sprinkle 2 tbsp water.
  4. Add cauliflower and stir fry for another 2 mins.Add salt, turmeric and red chilli powder.Stir and mix to coat the spice powders well.
  5. Cover and cook until the potatoes and cauliflower both turn soft and are fully cooked. If your veggies are too dry then you can sprinkle very little water and continue to cook covered.Keep stirring occasionally to prevent burning.Check if the potatoes are completely cooked. Sprinkle garam masala and coriander leaves. Mix well.
  6. Cook covered for another 2 mins.Serve aloo gobi with rice or roti.

Saturday, April 7, 2018

mushroom pulao


  • 1 cup basmati rice or any rice
  • 10 mushrooms thily sliced
  • ½ onion finely chopped
  • 2 tbsp oil
  • ½ cup peas frozen
  • 5 black peppers
  • 1 tbsp cumin seed 
  • 2 cardamom 
  • 1 bay leaf 
  • 3-4 cloves 
  • 1 tsp garam masala powder
  • 1 tbsp chilli powder
  • ½ tsp turmeric powder
  • 2 tbsp lemon juice
  • 1 tbsp ginger garlic paste
  • salt to taste
  1. soak rice in water for 30 mins.Add mushrooms to boiling water and cook them for 15 mins.
  2. Add oil and add black peppers, cumin seed, crushed cardamom, bay leaf and cloves.
  3. add finely chopped onion and saute until they change add gingergarlic paste and saute it for a minute.
  4. now add strained mushrooms and toss it few times.keep stirring till mushrooms becomes translucent.
  5. now add strained rice and toss it for 1-2 minutes.Add garam masala, chilli powder and turmeric powder. give a gentle mix.
  6. Add 2 cups of add Peas. fry it for a minute.
  7. add salt as per your taste and give a mix. increase the flame to medium and close with a lid.cook it for about 15 minutes on low flame.
  8. your mushroom pulao is ready with salad or raita.

Monday, April 2, 2018

Ginger chutney

  • small ball sized tamarind
  • ¼ cup hot water
  • 2 tbsp oil
  •  tbsp chana dal 
  • 1 tbsp urad dal 
  • ¼ tsp mustard seeds
  • ¼ tsp methi 
  • 4-7 kashmiri red chilli dried
  • handful of curry leaves 
  • ¼ cup ginger peeled & chopped
  • 2 tsp jaggery
  • salt to taste
for tempering:
  • 1 tsp oil
  • ½ tsp mustard seeds 
  • few curry leaves 
  1. firstly, soak tamarind in hot water for 10 minutes and squeeze to remove juice.
  2. In a thick bottomed pan heat oil.add 1½ tbsp chana dal, 1 tbsp urad dal, ¼ tsp mustard seeds and ¼ tsp methi seeds.roast for a minute on low flame.
  3. Add 4-7 red chilli, curry leaves and peeled ¼ cup ginger.continue to saute on low flame till the raw smell from ginger disappears.
  4. Transfer the mixture to the blender.Add in jaggery, salt and tamarind pulp.blend to smooth paste adding more water if required.
  5. further for tempering, heat oil in a small kadai.add in mustard seeds and curry leaves.And transfer the tempering over prepared ginger chutney.Serve ginger chutney with pesarttu.

Wednesday, March 21, 2018

Kadai egg masala


  • 4 to 5 boiled eggs

  • 1 cup cubed capsicum

  • ¾ to 1 cup cubed onions (layers separated)

To powder

  • 2 tbsps. coriander seeds

  • 1 to 2 red chilies 

For gravy

  • ¾ cup onions cubed (1 large)

  • 1 ¼ cup tomatoes deseeded chopped (2 large)

  • 1 ¼ tsp ginger garlic paste

  • 10 cashew nuts

  • ½ tsp garam masala

  • ½ tsp red chili powder 

  • salt as needed

  • Coriander leaves for garnish 


  1. Powder the ingredients mentioned under "to powder". Set this aside.

  2. Make a fine paste of cashews in the same jar with little water. Set this aside.

  3. Puree the tomatoes and onions as well.

  4. Heat oil in a pan and saute eggs until golden. Set these aside.

  5. Saute onions on a high heat for 2 to 3 minutes. Set these aside.

  6. Add more oil and saute ginger garlic paste for 1 to 2 mins, add the ground powder and saute until fragrant.

  7. Add onion tomato puree and saute for 2 mins.
    Add red chili powder, garam masala and salt. Fry for few mins.

  8. Add the cashew paste. Saute untilt he mixture leaves the sides.

  9. Add 1 cup water and cook until the oil begins to separate.Add onions, capsicum and eggs. Stir and cook for 2 mins.

  10. Sprinkle coriander leaves. Switch off the heat.
    Serve with paratha, roti or plain rice.

Wednesday, February 21, 2018

Chilli mushroom

  • 1 cup of button mushrooms (cleaned and quartered)
  • ½ cup capsicum cubed
  • ⅓ cup chopped spring onions
  • 1 green chili (slit and remove seeds)
  • 1 medium onion cubed and layers separated
  • 1 tbsp. chopped garlic
  • 1 tbsp. oil
  • 1 tsp. soya sauce
  • ¾ tbsp tsp chili sauce (If not sweet, add ¼ tsp of sugar)
  • ¾ tbsp. tomato ketchup
  • ⅛ tsp. pepper powder
  • Salt as needed
  • 2 tbsp water
How to make the recipe
  1. Heat a wide skillet with oil on a high flame.Add garlic and sauté for a min to get a good aroma. Add mushrooms and chilli. Saute for 2 mins. Cover and cook until the mushrooms are half done.
  2. Add the capsicum,spring onions,onions and salt, fry till the capsicums are almost cooked but not soft. Make sure mushrooms are cooked as well.

  3. Add the sauces to the skillet evenly. Add 2 tbsp water. Add pepper powder. Toss and fry for another min or until the sauce thickens. Off the heat.
  4. Serve chilli mushroom with  roti.

Tuesday, December 19, 2017

Palak Chicken


  • 1lb chicken
  • 1.5 cup palak paste
  • 1 cup yogurt
  • 1.5 tbsp ginger garlic paste
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp chicken masala
  • 1 tsp turmeric
  • 1 lemon
  • salt
  • 4 tbsp oil


  1. Marinate chicken with yogurt, ginger garlic paste, chilli powder, coriander powder, garam masala, chicken masala, turmeric, lemon juice, salt and oil for 30 mins.
  2. Wash palak, Add palak and water to a blender smooth paste.
  3. Heat oil in a pot, add onion paste and fry for 3 mins.add ginger garlic paste fry untill raw smell goes off.
  4. Add marinated chicken and remaning yogurt mix well and cook on medium flame for 10 mins.
  5. Now add palak paste fry until raw smell goes off.
  6. Serve with rice, jeera rice and roti.