Friday, 28 March 2014

Bhindi Bharwan / Stuffed Okra

My first attempt to prepare bharwan bhindi and it came out so well that I became a fan of this dish :) Try this out friends, its really an awesome recipe.


Okra/Bhindi/Vendakai - 500 gm
Oil - 3 tbsp

Ingredients for Stuffing:-

Dry mango powder  -  1 tbsp
Coriander powder - 2 tbsp
Red chili powder - 2 tsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Salt  - As required


1.  Wash, wipe dry and trim both the ends of the bhindi (okra).

2.  Slit each bhindi vertically without breaking or cutting into two halves.
3.  Mix all the spice powder in a bowl with salt. mix well.
4.  Fill each bhindi with the spice mixture.

5.  Heat oil in a pan. Keep the stuffed bhindi as shown in the picture and cook on low flame till done. Stir in between and turn it and cook both the sides.
6.  Sprinkle garam masala at the end. (This step is optional.)

Serve hot with chapathi or rice.


1. To make this dish is dry and cryspy, wipe the washed bhindi well and there should be no trace of water left. You can dry them with a kitchen napkin and arrange them on a news paper for half an hour to make sure that all the water is absorbed by the paper.

Thursday, 27 March 2014

Easy Egg fried rice recipe / Indo-Chinese Recipe

Egg fried rice is one of my all time favorite and easy to prepare dish. Recipe dedicated to all fried rice lovers :)


Cooked Rice - For 2 people. (You can use basmati rice or white rice. I used basmati rice)
Chopped vegetables - 1 cup (I used beans, carrot, capsicum)
Onion - 1
Green chillies - 2
Garlic pod thinly sliced - 2 tsp
Ginger thinly sliced - 2 tsp

Pepper powder - 1 tbsp
Chilli flakes - 1 tsp

Soya sauce - 2 tsp
Chilli Vinegar - 1 tbsp
Chilli sauce - 2 tsp

oil - as required
salt - as required.

Egg - 3

Take a vessal and beat the eggs and add pepper, salt and chilli flakes to it and keep it aside for at least 10 minutes. Chop the onion, vegetables and green chillies and keep it aside.

Cook the rice with little oil and salt in it. Don't over cook the rice else it will be sticky. Once the rice is cooked spread it in a wide plate and let it cool for sometime.

Heat a kadai and pour 1 tbsp of oil and add the egg mixture and stir continuously. Once it is done remove from heat and transfer to a bowl. Egg will cook very fast it will take only 1 or 2 minutes.

Heat the same kadai and pour oil into it. Add thinly sliced ginger garlic and saute till it change color slightly. Add chopped onion and saute for a minute. Add green chilli followed by chopped vegetables, salt and pepper powder. Let the vegetable get cooked for 2 minutes. The vegetable should be crunchy so don't cover it while cooking.

Add the prepared egg to this mix and add Chilli vinegar,  soy sauce and chilli sauce to this mix.  Mix properly.

Check salt and pepper. If required add as per taste. Add cooked rice to this and mix well.

As a last step add green spring onions and mix well.

Switch of the flame and cover the kadai and let it rest for five minutes.

Now serve it hot with sauce or any manchurian of your choice.

Wednesday, 26 March 2014

Aloo gobi Gravy / Aloo gobi Rasedar / Cauliflower Potato Curry

This dish comes under the everyday curries list. This is one of the simple and tasty curry you can prepare and have with phulkas, Chapati or rice. This dish is prepared with very less masala and oil. The main advantage of making this dish for dinner is that you can prepare sandwiches for next day breakfast with the left over curry  :-)

Ingredients required:-

Cauliflower – Separated into small florets (handful)
Potatoes – Diced – 2 
Tomatoes chopped – 2
Onion chopped – 1 
Ginger – 1 inch piece
Garlic pods – 3
Coriander powder – 1 tsp 
Green chillies –  1 
Turmeric powder – 1/2 tsp
Red Chilli powder  – 1 tsp
Cumin Seeds – 1 tbsp
Salt As required
water 1 cup


1. Chop onion, garlic, ginger and green chilli and make it into a smooth paste using a blender and keep it aside.

2. Chop tomatoes, grind it to puree and keep it aside.

3. Heat oil in a pressure cooker and add cumin seeds into it.

4. Add ground onion paste to this and saute for 3 minutes.

5. Once the onion turns to light brown color add the pureed tomatoes to this and saute.

6. Saute this for 4 more minutes or till the oil separates.

7. Add turmeric powder, Chilli powder, coriander powder and salt and add little water and allow it to boil. Stir in between and cook till the oil gets separated.

8. Once this masala is ready add the cauliflower and potatoes to this and saute for 3 minutes.

9. Add 1 cup water or enough water to cover the vegetables.

10. Pressure cook it in medium till 2 whistles.

11. Garnish with coriander leaves and serve hot with roti, parathas or rice.

You can add peas also to this gravy.
Add more chilli powder if you like to make it more spicy. With the above measurement the gravy will come out medium spicy.
Make sure that the cauliflower is cleaned properly. Do wash and clean cauliflower and put it in hot water (add pinch of turmeric also) for sometime.

Tuesday, 25 March 2014

Kid's Special :- Spinach Soup

Spinach Soup

1 tsp ghee
½ tsp jeera
3 black pepper corns
2 garlic cloves
½ chopped onion
½ tsp chopped ginger
1 bowl of cut spinach
½ potato
½ carrot
½ small beetroot (Here I have added one big beetroot so the color of the soup turned red :-))
2 Bowls Water


Heat ghee in pressure cooker.

Add jeera, black pepper corns, garlic cloves, chopped onion and chopped ginger.

Saute for a minute and add 1 bowl of cut spinach, potato, carrot and beetroot.

Saute for 3-4 minutes and also add salt to taste.

Add 2 bowls of water to this and pressure cook for around 10 minutes on medium.

Puree this once it is cool. Strain and serve warm to kids.

You can add little cream for better taste.

Monday, 24 March 2014

Pakoda Kadi Recipe / Besan Pakoda kadhi - Gram flour and yogurt curry recipe

Besan pakoda kadhi is and easy and tasty dish made up of gram flour and yogurt. Kadhi and white rice is one of the best combination. 

For Pakode 
 1 cup gram flour /besan
 ½ teaspoon turmeric powder
 1 teaspoon chilli powder
 Salt as required
 water as required

For Kadi
 1 cup yogurt, preferably sour
 1 teaspoon Fenugreek / methi seeds
 ½ teaspoon turmeric powder
 1 teaspoon chilli powder
 1 red chilli broken into pieces
 curry leaves 1 spring 
 Asafoetida / hing  A pich
 salt to taste

For seasoning
 1 teaspoon cumin seeds
 Ghee 2 tsp

Prepare Pakode
Mix gram flour, salt, turmeric powder and chilli powder in a bowl with little water. Mix it well and add water to make it to a thick paste, which requires for making pakode.

Heat kadai with oil (say 6 table spoon) and pour spoonful of batter one by one to the hot oil. Fry until turn into nice and crispy golden brown in color and drain on oil absorbent paper and leave to cool.

Prepare Kadi
Take a bowl with the yogurt and add 1 tbsp of gram flour and mix well. You can mix it using a blender to get a smooth paste. Add 1 cup of water, salt, red chilli powder and turmeric powder and mix well.

Heat 1 tsp oil in a kadai and add methi seeds, broken red chilli and curry leaves. Saute for few seconds until methi seeds turn to light brown color. 

Add the prepared yogurt mixture to this and stir continuously. If the mix is getting thick add some more water. Boil it for 3 minutes and stir in between. Add a pinch of hing to kadi. Switch off the flame and add the prepared pakodas and keep it covered for 2 minutes.

The kadi becomes thick after you add the pakodas, so make sure to keep a watery consistency before adding pakodas.

For seasoning
Heat a small kadai with ghee and add the cumin seeds to it. Once the cumin seeds splutter add this mix to the kadi and serve hot with rice.

This curry must be served immediately else it will become very thick and mushy.
If you are not serving kadi immediately then do not add the pakodas to the curry. Add pakodas only at the time of serving. Keep 4-5 pakodas in the serving bowl and add the curry on top of that.

Wednesday, 12 March 2014

Kerala Recipe - Simple fish fry

Here is a simple recipe to prepare fish fry at home.


Fish - 3
Turmeric Powder - 1 tsp
Chilli Powder - 2 tbsp
Ginger - 1 inch piece
Garlic pods - 5
Thick Tamarind Juice
Salt - As required
Curry leaves - a handful

Clean the fish and keep it aside.

Take a wide vessel and mix turmeric powder, chilli powder and crushed ginger, garlic and salt with little water. Make it to a fine paste and marinate the cleaned fish.

Squeeze out the thick tamarind juice and apply evenly on the marinate fish and keep it aside for 30 minutes.

Heat a frying pan with oil and arrange the cleaned curry leaves on the pan as shown in the picture.

Now keep the fish one by one and apply little oil on the top and cover it with a lid.

Allow the fish to cook for five minutes in low flame and switch off.

Wait for 2 minutes and then turn the fish to the other side. Cover and cook for five more minutes in low flame.

Switch off the flame and serve hot.

Tuesday, 11 March 2014

Moru kaachiyathu / Easy moru curry - Buttermilk curry

An easy recipe which you can prepare if you are really lazy and not in a mood to prepare any curry. This moru curry and rice is very good combination. This is very easy to prepare and the ingredients required are as below.

Buttermilk – 500 ml
Onion Sliced – 1
Ginger –  1 small chopped
Green chili – 2 chopped
Dry Red chili – 1
Turmeric powder –  1/2 tsp
Mustard – 1/4 tsp
Fenugreek – 1/4 tsp
Curry leaves

Heat oil in a pan & splutter mustard & fenugreek seeds. Add red chili, green chili, onion, ginger, curry leaves. Fry it for 2 minutes. Add turmeric powder & salt. Mix well.

Add this mix into the buttermilk and stir for a few minutes. Its Ready :)


Use small onions for better taste.
You can add buttermilk directly to the seasoning without switching off the flame. But in this case you should be very careful and stir continuously to avoid curdling. Stir continuously until the steam comes out. Don't let it boil and switch off the flame. 

Monday, 10 March 2014

Plain Paratha - Daily Indian Flat bread

This "plain paratha" is an advanced version of Chapati :-) I first tasted this dish at my in-laws place Kanpur and I liked it so much that I usually prepare paratha for dinner instead of chapati.


Aatta / Chapathi dough
Oil - As required

If you are a beginner in cooking then read my post How to Knead aatta to prepare perfect dough. Once you prepare the dough then prepare small balls of the dough and keep it aside.

Roll the paratha into a disk of 3-4 diameter. Apply oil in half of the disk and fold the paratha as shown in the picture. Now apply again on the half portion and fold again to half to make it a triangular shape.

Now sprinkle some wheat flour on the double folded dough and roll into a triangular or square shaped parathas.

Heat a pan and keep this paratha on the tava. Cook both sides and apply oil on both sides. Once the paratha is done then remove it from tava.

Serve hot with any sabji of your choice.

If you use more oil then the paratha's will come out very soft.
You can replace oil with ghee for better taste. But If you are health conscious then I recommend you to use only refined oil.

Friday, 7 March 2014

Women's day special potluck Recipe - Mutter Paneer

Mutter Paneer is one of the easiest and tasty dish you can prepare for any special occasion. I have made this for a potluck party at office on this women's day.

The ingredients required for making Mutter Paneer are as below. This will serve 8-10 people.

Paneer cubes- 400gm (Used Milky mist paneer)
Mutter - 250gm (Used Safal's frozen green pea's)
Onion chopped - 3 big
Tomato chopped - 2
Garlic pod - 8
Ginger - 2 inch

Salt - As required
Turmeric powder - 1 tsp
Chilli powder - 3tsp
Coriander Powder - 2tsp
Garam Masala Powder - 1 tsp
Oil - 2 tsp or as required

Garam Masala  :-
Cinnamon -1 inch piece
Cardomom - 1
Big Elaichi /Big Cardomom - 2
Dry red chilli - 2
pepper - 4
jeera - 1 tsp
cloves - 3
Bay leaves - 1

Coriander leaves - For garnishing


Grind chopped onion garlic and ginger together in a blender. Make a smooth paste and keep it aside. Grind tomatoes and make it to puree and keep aside.

Heat the cooker and pour oil into it. Add garam masala's such as cinnamon, Elaichi, Big Elaichi, Dry red chilli, pepper, jeera, cloves and bay leaves. Saute it for one minute to get the nice smell of the masala.

Add the onion-ginger-garlic paste into it and saute. Saute till the paste turn color to light brownish and add pureed tomatoes. Stir for 3 more minutes.

Add  turmeric powder, chilli powder, coriander powder and salt into it and stir for a minute. Pour little water into this mix and cover the cooker and cook for sometime. Stir it in between.

Once you see that the oil is getting separated then add the mutter. Saute for 5 minutes and add the paneer cubes. If the gravy is too thick then you can add little more water. Add garam masala.

Pressure cook in low flame for about five minutes or till first whistle. Switch of the flame. The gravy is ready. Garnish with coriander leaves and serve hot.


If you like a little bit creamy taste then add some milk cream on top of the curry before adding coriander leaves.

Fry the paneer cubes in little ghee before mixing with the gravy. This gives a golden color to the paneer and little crispiness also.

For the milk cream just take the malai from the milk. Boil milk and keep it covered for an hour. Now you can see the malai formed on top of that.

Happy Women's Day dear Ladies - March 8th 2014

Wish you all wonderful ladies a happy women's day.


Thursday, 6 March 2014

Stuffed Capsicum / Bharvaan Shimla Mirch

This is a very delicious side dish for parata or roti. I just love this dish and here I will give you my version of stuffing the Capsicum. You can use any vegetable of your choice and follow this recipe. Soon I am planning to try stuff chicken in Capsicum, will update if it comes out well :)

                                         A snap of the dish we are going to prepare

Now back to the topic, the ingredients I used to stuff the shimla mirch are as below.

Bell Pepper/Capsicum/Shimla Mirch - 2
Green chilli - 2
Ginger chopped - 1 small piece
Garlic cloves chopped - 3
Onion chopped - 1 small
Potato/Aaloo boiled and peeled - 1 Big
Tomato sliced - 1
Carrot chopped into very small pieces - 1 small

Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Salt - As required.
Oil - 3 tbsp
Fennel seeds - 1 tsp
Coriander leaves


1. Cut the top of the capsicum and scoop out the centers very carefully. Remove al the seeds and clean it with water.

2. Mash the boiled potatoes and keep it aside. Also chop Onion, Green chilli, Tomatoes, Carrot, ginger and garlic.

3. Heat a kadai and add 1 tbsp oil into it. Add fennel seeds and allow it to sputter.

4. Add chopped onion, garlic, green chilli and ginger and saute for 2 minutes.

5. Once the onions are soft add carrot, mashed potatoes, tomatoes, salt, turmeric powder, green chilli powder, coriander powder and stir well. Allow it it cook for 3 minutes and switch off the flame.

5. Add coriander leaves to the prepared masala and allow it to cool for sometime.

6. Now take the cleaned capsicum and start filling the masala mix in it. Don not over fill the masala.

7. Now cover the capsicum with the top which we cut and removed in step 1. Take a thread and tie the top and the filled capsicum together so that the masala wont come out while cooking.

8. Heat a kadai with 2 tbsp oil and keep these stuffed bell peppers in it. Cover the kadai with a lid and cook in low flame for 5 minutes. Now turn the capsicum and cook till all the sides are cooked well. If you see that it is getting stuck in the kadai then add little more oil and cook.

9. Switch off the flame and serve hot with parata or roti.


Try to use small capsicum for this recipe as it will look good when you serve it. Here I have used medium sized as I didn't get small capsicums.

Add green peas, paneer etc to the stuffing to make this dish more tasty.

Tuesday, 4 March 2014

Methi parata - Fenugreek leaves Parata

You can find methi leaves very easily in this season at any vegetable shop. Here let us see how to prepare healthy methi parata.

Ingredients :-

Methi leaves - 1 bunch
Wheat flour - 1 cup
Salt - As required
Turmeric - 1 tsp
Water - For kneading the dough
Oil - for making parata

Remove the leave stems and clean and chop methi leaves and keep it aside.

Heat a kadai and add chopped methi leaves, salt and turmeric and let it cook for 3 minutes. Switch off the flame once the leaves get soft and reduce the quantity into half.

Take a wide pan and mix wheat flour and cooked methi leaves into it. Knead the aatta with water. Follow the steps How to knead aatta if you are new to cooking.

Once the dough is ready cover it and keep it for 15 minutes. Now make small ball of dough and start making chapatis out of it. Heat a tava and cook the chapatis in medium heat with little oil.

Serve hot with Curd or Achar or any curry of your choice.


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