Search This Blog

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.

Thursday, June 22, 2017

Chicken roast

  • 2 tsp. oil
  •  1 tsp jeera
  • 3 cloves
  • small cinnamon stick
  • half LB tender chicken (with bone or boneless)
  • 1 tsp ginger garlic paste
  • salt as needed
  • ¾ cup finely chopped onions
  • 2 sprigs fresh curry leaves  
  • ⅛ tsp turmeric
  • ¼ tsp red chilli powder
  • ½ tsp. garam masala
  • few chopped coriander leaves to garnish

  1. Cut meat to small cubes.
  2. Add one tsp. oil to a heavy bottom or non stick pan. Spread the oil across the pan.Add jeera,cloves and cinnamon.
  3. When they begin to sizzle, lower the flame and add chicken.
  4. Spread ginger garlic over the meat and sprinkle salt.
  5. Lower the flame to minimum.Cover and cook.Stir the meat or flip the pieces.Cover again and simmer for another 3 to 4 minutes.
  6. Add onions, turmeric and curry leaves. Fry till the onions turn transparent.
  7. Add red chili powder, garam masala and stir. Cover again and continue to cook on the low flame till the meat is soft cooked and tender. Add one tbsp of oil.
  8. switch off the stove. Serve with rice.

Thursday, June 8, 2017

Sabudana vada


2 tbsp rice floor
1 potato
1 cup sabudana
1 onion finely chooped
2 springs chopped curry leaves
1 bunch chopped coriander leaves
2 green chilies
1 tsp chat masala
Oil for deep frying


  •   Soak sabudana in water for 2-3 hours.
  • Boil the potato and mash it.qq Then add  green chilies, chopped coriander leaves, curry leaves, salt, chopped finely onions and mix it well.Add soaked sabudana, rice flour, chat masala in the same bowl, mi x it.
  • Then deep fry in hot oil on slow flame till golden brown colour.
  •  serve with tomato ketchup.