May 20, 2020

Pudina Chutney

2 tsp Oil
5 cloves of Garlic (roughly chopped)
4 Green Chilies (roughly chopped)
1 inch piece of Tamarind
1/2 cup Coconut 
1 large bunch or 2 handful of Mint
1/2 tsp Salt
For seasoning
   1 tsp Oil
    1/4 tsp Mustard seeds
   1 Red chili 

  • Heat oil in a pan. Add garlic and green chilies. Saute until garlic starts to turn light brown.
  • Add tamarind, saute for just few seconds
  • Then add mint. Saute until mint starts to wilt
  • Add coconut. Saute until coconut starts to turn light brown color
  • Remove off from heat and cool 
  • Add salt and 1/2 cup of water. Grind the ingredients into a smooth paste
  • As an optional step, add seasoning. Add 1 tsp of oil, 1/4 tsp mustard seeds and 1 Whole re chili. When it starts to splutter, pour it over chutney
  • Serve it with Indian breakfasts, breads, sandwich and tacos

May 18, 2020

Veg Egg Bhurjji

2 tsp Green Chilies (finely chopped)
2 tsp Garlic (finely chopped)
1 large Onion (finely chopped)
1 cup of Cabbage (finely chopped)
1 cup of Carrots (finely chopped)
3 cups of Spinach (finely chopped)
2 cups of Mushrooms (diced)
6 Eggs
Dry spice powders
   1/2 tsp Garam masala powder
   1/4 tsp Turmeric powder
   3/4 tsp Coriander powder
   1 tsp Chili powder
   1 tsp Store bought Mutton masala powder
Salt per taste
3 tsp oil

  • Heat oil in a skillet. Add garlic and chilis. Saute for 30 sec
  • Then add onions. Saute until onions are wilted
  • Then add cabbage and carrot. Cook for 2 minutes
  • Then add spinach and mushrooms. Saute for 2 minutes
  • Then add dry spices powders - garam masala powder, turmeric powder, coriander powder, chili powder and mutton masala powder. Mix well util well combined
  • Add salt per taste. Mix well
  • Add eggs. Stir until until eggs starts to thicken and no liquid eggs remain. 
  • Serve with steamed rice and Indian bread

Veg Coconut Kurma


1 large or 1 cup of Carrots (diced)
2 small or 2 cups of Potatoes (diced)
1 cup of Green beans
1/2 Onion (finely chopped)
1 tsp Coconut oil
2 tsp Crushed Garlic
5 Green chilies (cut lengthwise)
1 can or 14 oz or 3 cups of Coconut Milk 
Whole dry spices
   1 Bay leaf
   1 inch stick of Cinnamon
   3 Cardamom (crushed)
   5 Cloves
Dry spice powders
   1 tsp Red Chili powder
   1/2 tsp Coriander powder
   1/4 tsp Turmeric powder
1 tsp Rice flour
1 1/2 tsp Salt
3 cups of water

  • Cook carrots, potatoes and beans in a pressure cooker with 1 cup of water for upto 1 whistle. Set aside and allow pressure cooker to cool
  • Heat coconut oil in a heavy bottomed skillet. As oil turns to smoky hot, add whole dry spices- bay leaf, cinnamon, cardamom and cloves. Wait until it starts to splutter
  • Then add garlic and green chilies. Saute until garlic starts to turn golden brown
  • Then add onions. Satue until onions start to wilt
  • In the mean time, mix rice flour with 1/2 cup of water without ay lumps. Set aside
  • When onions have wilted, add dry spice powders  - red chili powder, coriander powder and turmeric powder. Saute for just 10-15 sec so that the flavors from dry spice powders are infused in oil
  • Add coconut milk to the skillet. Add 1/2 cup of water to scrape any ingredients inside the can.
  • Also add rice flour water + salt and mix well
  • Also add cooked veggies with vegetable stock
  • Add remaining water and bring kurma to boil until oil starts to float on top
  • Serve with south Indian breakfast like idli, dosa, appam, chapati, rice varieties like ghee rice, pulav and many more

May 15, 2020

Sponge Idli | Made from Idli Rava

3 cups Idli Rava
3/4 cup Urad Dal
1/4 cup Poha
3 tsp Sabudana (tapioca pearls)

To steam Idli
    Salt per taste
    1 tsp Eno

  • Wash all the above ingredients mentioned above with water separately. 
  • Soak Idli rava, Urad dal, poha and sabudhana in separately in water  4-6 hours. Again wash each ingredient separately in water atleast twice until water is not cloudy at all. 
  • After idli rava is washed, squeeze or drain all the water. Use hand or a cheese cloth per your convenience.
  • Use a wet stone grinder to make the batter. First grind Urad dal. Add 1/2 cup of water. grind for 15 -20 minutes until the batter is fluffy and velvety. The quantity if urad dal batter will triple or quadruple when it starts to get fluffy. 
  • Remove the batter from the grinder and set aside. 
  • Next grind poha and sabudhana. Grind for 2 minutes.
  • Add Idli rava and grind fro 5 minutes until it is coarsely ground. There is no need to add water as idli rava has already retained water from soaking. 
  • Remove the batter from the grinder. 
  • Now, mix together all the batter until well combined. 
  • Transfer it to a box or a container which has a lid. Ferment over night. (You can see bubbles and idli batter will rise after fermentation)
  • You can refrigerate up to 7-10 days 
To make idli-
  • Add salt and eno to the fermented idli batter. Mix well at room temperature. 
  • Heat water 2-3 inches deep in idli cooker.
  • Pour batter in idli moulds or idli plate
  • Steam in cooker for 12 minutes. Remove from the cooker
  • Allow idli to rest for 2-3 minutes
  • Dip a flat spatula in water and remove the idli's formt the mould
  • Serve hot

May 5, 2020

Pav Bhaji


For making Bhaji
      3 tsp Butter
      2 Potatoes
      2 Carrots
      2 Tomatoes (puree)
      1 Onion (finely chopped)
      1 tsp Garlic paste
      Dry spice powders
            2 tsp Pav bhaji masala (store bought)
            1 tsp Coriander powder
            1 tsp Red chili powder
            1/4 tsp Turmeric powder
            1/2 tsp Garam masala powder
            Salt per taste

For the side & toppings
      1 large Onions (finely chopped)
      Lemon wedges
      Small bunch of Cilantro (finely chopped)
      Butter cubes

For Pav (Indian Bread)
      1 pack of  Hawaiian Rolls or Hot dog buns or Brioche Buns
      Butter for toasting


Making bhaji

  • Cook potatoes, carrots and pinch of turmeric powder along with 3-4 cups of water in a pressure cooker for 2-3 whistles. Reserve the water.
  • Heat butter on a skillet. Add garlic and onions. Satue until it is golden brown.
  • Add tomato puree. Cook for 2-2 minutes
  • Add all the dry spice powders - pav bhaji masala, coriander powder, red chili powder, turmeric powder, garam masala powder, salt per taste. Mix well
  • Add boiled vegetables - potato and carrot. Use a potato masher to mash all the ingredients. Add 2-3 cups of reserved water from boiled vegetables. Continue to mash all the ingredients until they are well combined. Turn heat to low and cook for 5-10 minutes.
  • Top it with 1 tsp butter 
Making Pav
  • Heat 1/2 tsp of butter on a flat pan. Toast buns inside and out until it is golden brown
For Plating
  • Traditionally in fast foods or street foos use a steel plate which has compartments to serve this dish.
  • Arrange toasted pav, bhaji, onions, cilantro, lemon wedges and butter in separate containers.
  • Serve bhaji on a plate. Top it with lemon juice, onions, cilantro and a small cube of butter. Dip buns in bhaji and relish it

Mint Tilapia Tawa Fish Fry


500gms Tilapia fillets
Oil for pan fry

For Fish Masala
    1 small bunch Mint
    4 cloves Garlic
    1/2 inch Ginger
    3 Green Chilies
    2 tsp Lime Juice
    1/2 Pepper powder
    1/4 tsp Turmeric powder
    1 tsp Salt
    1 tsp Oil


  • Grind all the ingredients listed under fish masala - mint, garlic, ginger, green chilies, lime juice, pepper powder, turmeric powder, salt and oil
  • Marinade fish with masala paste. And refrigerate for 20 minutes
  • Heat pan, add 2 tsp oil. Gently place fish fillets on the pan. Fry on each side for 2-3 minutes until fish is cooked fork tender
  • Serve hot.

May 1, 2020

Crispy n Spicy Potato Fries


250 gms Potatoes (cut into sticks)
oil for deep frying

For dry ingredients
   1/2 cup corn flour
   2 tsp Corn starch
   1 tsp Red chili powder
   1 tsp salt
   pinch of Baking soda


  • Whisk all the dry ingredients in a large bowl until well combined
  • Add potatoes and toss well. Rest for 10 minutes
  • Heat oil for deep frying
  • Add potatoes in small batches . Fry until it turns golden brown and crunchy
  • Remove from oil. use an absorbent paper to drain excess oil
  • Serve hot with your favorite sauce

Apr 29, 2020

Chicken Chinthamani


   1kg Chicken
   1/2 cup Cooking Oil
   6 Garlic Cloved (sliced)
   15 Whole Red Chilies (de-seeded)
   1 large onion or 2 cups Onions (cut lengthwise)
    Rock Salt per taste
    1/2 tsp Turmeric Powder
    10 Curry Leaves (optional)


  • Heat oil in a wok. Add garlic. Saute for 30 sec.
  • Add red chilies . saute for 30 sec
  • Add onions. Saute for 5 minutes until onions starts to wilt.
  • Add turmeric powder and curry leaves. Saute for 15 sec
  • Add chicken and mix well so that the masala is evenly coated around the chicken. Cook for 5 minutes
  • Add salt per taste. Cook chicken in its own broth for 25-30 minutes until chicken is completely cooked and broth has completely dehydrated
  • Serve with steamed rice


Apr 21, 2020

Spicy Boiled Eggs


4 Eggs
1 tsp of salt + 1/3rd tsp (for sauteeing)
2 tsp Oil
1/4 tsp Pepper powder
1/2 tsp Red Chili Powder
1/4 tsp Turmeric Powder
4 Curry Leaves
1 Garlic Clove (crushed)


  • Heat water in a vessel. Add a teaspoon of salt, so that it is easy to peel off the shells.
  • As water begins to boil, use a ladle to gently drop-off the egg in water. Cook for 5 minutes. Wash the eggs in running cold water and peel off the shells
  • Use a pizza cutter or a small knife to make vertical 4-5 vertical slits around the eggs and set aside
  • Heat oil in a pan, on extreme low heat mix pepper powder, turmeric powder, red chili powder, curry leaves, garlic and salt (1/3 rd tsp). Saute for 15 second. Now, set the heat on medium; add eggs. Toss them so that the spices are evenly coated. Continue to toss for a minute and turn off the heat
  • Serve it as an accompaniment. Prepare it as a snack for your kids lunch box and they will love it.

Apr 15, 2020

Chicken Kebab


500 gms Chicken
Oil for deep frying
1/2 cup Corn flour

For kebab masala
  6 Garlic cloves
  1 inch Ginger
  1/4 tsp Turmeric powder
  1/2 tsp Red Chili powder
  1/2 tsp Kashmiri Red chili powder
  1/2 tsp Pepper
  Salt per taste
  1/4 cup White Vinegar


  • Make a smooth paste of all the ingredients listed under masala - ginger, garlic, turmeric powder, red chili powder, kashmiri red chili powder, pepper, salt and white vinegar.
  • Add the masala paste to the chicken and gently mix well. Refrigerate for marination for 1 hour.
  • Add corn flour and mix one last time.
  • Heat oil for deep frying. 
  • Check whether oil is hot by dropping a droplet of masala to the oil. When it floats, it indicates that the oil is hot. Now gently drop chicken pieces into the oil. Do not over crowd chicken for frying. Cook in medium heat for 8-10 minutes until the corn flour coating is crusty.
  • Take the chicken out and use an absorbent paper to drain excess oil. 
  • Serve hot with lemon wedges and onions.

Paneer Makhani


250 gms Paneer
250 ml Whipping cream or Heavy cream
5 tsp Oil
Salt per taste

For the masala
   5 Garlic cloves (chopped)
   2 inch Ginger (chopped)
   2 cups or 1 large Onion (diced)
   3 cups or 2 large Tomatoes (diced)
   1-2 cups of water
For whole dry spices
   2 Bay leaf
   2 Cardamom
   1 inch piece Cinnamon
   4 Cloves
For dry spice powders
   1/2 tsp Kasturi methi
   1/2 tsp Red Chili powder
   1/2 tsp Garam masala
   1/2 tsp Coriander powder
   1/4 tsp Turmeric powder


  • Heat 3tsp oil in a heavy bottomed skillet. Add ginger and garlic. Saute for 30 sec.
  • Add onions and saute for 4 min until they start to wilt.
  • Add tomatoes and saute for 3 minutes. Allow the ingredients to cool and grind them to a smooth paste.
  • Add 3 tsp oil in the same skillet. Add whole dry spices - bay leaf, cardamom, cinnamon and cloves.
  • Add the masala paste and water. Mix well. Add additional water to reduce the thickness of gravy. Cook for 10 minutes
  • Add the dry spice powders - kasturi methi, red chili powder, garam masala, coriander powder and turmeric powder. Cook for 5 min. As the curry begins to boil, ass salt per taste.
  • Add paneer and sugar. Continue to boil for 5 minutes more.
  • Add heavy cream and mix well. Cook for 5 minutes. 
  • Serve hot with Indian breads.

Mango Fish Curry


250 gms Tilapia Fish (or any Kind)
5 tsp Oil
1/2 tsp Fenugreek seeds
1/4 tsp Fennel seeds
1/4 tsp Cumin seeds
6 Garlic Cloves (sliced)
3 Green Chilis (cut lengthwise)
5 Curry leaves
5 Small Onions (sliced)
1 large or 1 cup Tomato Puree
1 cup Raw Mango (diced)
1 lemon sized Tamarind (soaked in water)
1/2 tsp Turmeric Powder
1 tsp Red chili powder
1 tsp Coriander powder


  • Heat oil in a heavy bottomed pan. When oil is smoky, add fenugreek seeds, cumin seeds, fennel seeds And when the seeds start to splutter, add garlic, green chilies and curry leaves. Saute for 30 sec.
  • Add onions and saute for 1 minute until onions start to wilt.
  • Add the dry spice powders - turmeric powder, red chili powder and coriander powder. Saute 15 sec. This is an important step, it gives deep color to the curry.
  • Then add mango. Saute for  2 minutes.
  • Add tomato puree. Extract tamarind pulp and add it to the curry. Mix well. Cook for 10-12 minutes until the curry begins to boil. Allow the curry to boil for another 2 minutes. Add salt per taste.
  • Add fish to the curry and cook in low heat for 5 minutes. Do not stir other wise fish will break.

Carrot Kheer


1/2 cup Almonds
2 cups Carrots (grated)
1 tsp Ghee
1/4 tsp Cardamom powder
500 ml Milk
2 tsp Khoya
1/2 cup Sugar
Pinch of Salt


  • Soak almonds in water for 2 hours and pell the almond skin. Coarsely grind the almonds. Set aside.
  • Heat ghee on a pan. Add grated carrots and saute on medium heat until it softens about 5 minutes. Allow it cool. 
  • Divide the sauted carrots. Grind one half of the carrots in a blender.
  • Boil milk in a heavy bottomed pan. As milk begins to boil, add sauted carrots, pureed carrots, ground almonds, sugar, cardamom powder, salt and khoya. Mix well. Cook for 5-8 minutes until the mixture starts to thicken.
  • Refrigerate for 1-2 hrs. Serve chilled.

Lake Smelt Fish Fry


250 gms Lake Smelt Fish
1 tsp Ginger, Garlic & Cumin (1/2 tsp) paste
1/2 tsp or 4-5 Curry leaves (finely chopped)
5 tsp Corn Flour
1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1/2 tsp Pepper Powder
1/2 tsp Lemon Juice
Salt per taste
Oil for deep frying


  • Gently mix together fish, ginger & garlic paste, curry leaves, 3 tsp corn flour, red chili powder, turmeric powder, pepper powder, lemon juice and salt. Refrigerate for marination up-to 10 - 15 minutes
  • Add remaining corn flour and mix well.
  • Heat oil for deep frying. Gently drop the fish into the oil. Cook for 2-3 minutes on each side on medium heat until the masala coating around the fish is crusty.
  • Serve hot with lemon wedges and onions.

Apr 14, 2020

Dried Peas Masala | Pattani Masala


1 cup of Dried peas (washed & soaked overnight in water)
5 tsp Oil
Salt per taste
For seasoning
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
6-8 Curry leaves
Dry Spice powders
1/4 Turmeric powder
1 tsp Red chili powder
1/2 tsp Coriander powder
1/2 tsp Garam masala

1 large or 2 cups of Onion (diced)
1 large or 2 cups of Potato (diced)
1/2 cup of Tomato (diced)


  • Cook peas in a pressure cooker for up to 3-4 whistles
  • Heat oil in a heavy bottomed pan. Add the ingredients listed under seasoning - mustard seeds, cumin seeds and curry leaves.
  • As the seasoning starts to splutter, add the onions. Saute onions until they are wilted.
  • Add dry spice powder listed above - turmeric powder, red chili powder, coriander powder and garam masala. Saute for 10-15 sec. Make sure that they dont get burnt at the bottom of the pan
  • Add potatoes and mix well. Also add 2-3 tsp of reserved water from cooked peas so that it doesnt get burnt at the bottom. Cook in low heat until potatoes are half cook about 5 minutes
  • Add tomatoes and cook for 2-3 minutes.
  • Add dried peas along with reserved water. Mix well. Cook for 5 minutes on low heat.
  • Add salt and mix well for 2 minutes. Garish with cilantro and serve with steamed rice, roti and chapati.