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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.

Monday, December 18, 2017

Kadai Mushroom Gravy

  • 1½ tbsp coriander seeds 
  • 3 to 4  dried red chilies 
  • 2 to 3 tbsps oil
  • 6 cashew nuts 
  • 1 cup cubed onions
  • 1 cup chopped tomatoes 
  • 1 tbsp. ginger garlic paste
  • ½ tsp red chili powder 
  • ½ tsp garam masala powder
  • 200 grams mushrooms 
  • 1 medium onion cubed large, layers separated
  • 1 cup capsicum cubed
  • salt as needed
How to make the recipe
  1. Make a coarse powder of coriander seeds and red chilies in a blender. Set this aside.
  2. Add 1 tbsp oil to a pan. Saute ginger garlic for 1 min. Add onions and saute until they turn slightly pink.
  3. Add tomatoes and salt. Saute until the tomatoes turn completely mushy.Add cashews to the pan. Set this aside to cool.
  4. When cooled make a smooth paste of the onion tomato mixture in a blender.
  5. Add a tbsp of oil to the same pan.Rinse the mushrooms well and slice them.When the oil turns hot, add sliced mushrooms and saute for 4 mins.
  6. Add capsicum and onion cubes and saute all of them together until mushrooms turn slightly golden. Set these aside.
  7. Add another tbsp of oil to the pan and heat it.Add the coarse powder.Add onion tomato paste to the pan and saute for 3 to 5 mins.
  8. Pour 1 cup water to the mixture and make a gravy. If needed add more water to bring it to a slightly thin consistency.Add fried mushrooms, capsicum and onions.
  9. Rest for at least 15 mins before serving.
  10. Serve kadai mushroom with plain rice, roti or any breads.

Tuesday, November 28, 2017

Aloo curry

  • 1 cup potatoes cubed
  • ¾ cup chopped onions
  • 1 medium sized ripe tomato or ½ cup chopped or pureed
  • ½ tsp red chili powder (adjust)
  • ½ to ¾ tsp coriander powder 
  • ½ tsp kasuri methi (dried fenugreek leaves or dried methi leaves)
  • ⅛ tsp turmeric
  • 2 tbsps. Oil
  • ½ tsp cumin / jeera
  • ½ tsp ginger garlic paste 
  • salt as needed
  • 5 curry leaves
  • coriander leaves for garnish

  1. Boil potato first you. Peel & chop to cubes. You can also cook potato directly in the curry.
  2. Add oil to a pan and heat it. Add cumin and curry leaves.fry until the seeds begin to crackle.Add onions &  Sprinkle salt. Fry until they turn golden. Saute ginger garlic paste for 2 mins.
  3. Add chopped tomatoes, turmeric and adjust salt.Fry until they turn pulpy, soft and mushy.Add red chili powder and coriander powder.. Stir everything well and fry just for a minute or two.
  4. Add potatoes and saute then for 2 to 3 minutes.Add water just as needed. Cook covered until the potatoes are fully cooked. Stir well. Cover and cook for 2 to 3 minutes.
  5. Serve potato curry with rice or roti.

Friday, November 17, 2017

Onion pakoda

  • 2 cups thinly sliced onions, layers seperated
  • 1 ¼ cup besan 
  • salt as needed
  • ¼ to ½ tsp. ajwain / vaamu / carom seeds(adjust to suit your taste)
  • 2 to 3 green chilies chopped or 1 tbsp. chilli powder (adjust to suit your taste)
  • 1 sprig curry leaves chopped
  • 8 to 10 mint leaves chopped
  • Oil for deep frying
How to make the recipe
  1. Slice the onions thinly and separate the layers. Measure 2 cups and add them to a mixing bowl. Chop chilies, curry leaves, mint leaves and ajwani add them to the mixing bowl of onions.
  2. Sprinkle salt evenly. Nicely squeeze the onions with your palms few times without mushing them up. Leave it aside for 5 minutes. The onions release moisture, sprinkle flour, ajwain and more salt if needed.Mix everything well to coat the onions with the flour.
  3. Add water 2 tbsps each time and mix the flour to make a moist mass of dough. The dough must be tight and not soggy like batter else they absorb lot of oil while frying.
  4. Heat oil in a kadai or fry pan for deep frying the pakoda.When the oil is hot enough, take a small amount of dough and make small pakoda and drop them in the oil. Do not add too many pakodas in the pan, they should have some space to move around. While frying stir occasionally for even frying.
  5. Fry them till golden and transfer them with a ladle to an absorbent tissue placed in a plate.Serve onion pakoda hot with a cup of tea or coffee.

Friday, November 10, 2017

Fruit Custard

  • 2 cups or ½ litre full cream milk
  • 2 tbsp custard powder
  • 3 tbsp cold milk
  • ¼ cup sugar
  • ¼ tsp cardamom powder / elachi powder
  • fruits:
  • 10 or ¼ cup green grapes, chopped
  • 1 small sized or ¼ cup banana, 
  • ½ medium sized or ¼ cup apple, chopped
how to prepare custard milk:
  1. firstly, in a thick bottomed pan add milk.stir occasionally and get the milk to boil.
  2. meanwhile, in a bowl take 2 tbsp of custard powder. i have used mangi flavour custard powder.add 3-4 tbsp of milk and mix well.stir continuously, making sure there are no lumps formed in it.
  3. once the milk has boiled, turn off the flame and pour the prepared custard mixture into it.
  4. also add sugar. adjust the amount of sugar if looking for more sweeter fruit custard.
  5. mix continuously, keeping the flame on low.the milk changes colour to dark yellow.furthermore, it thickens slightly. adjust the consistency by cooking for long time.
  6. transfer to a small bowl and cool completely.
how to prepare fruit custard:
  1. once the prepared custard milk has cooled completely, add chopped fruits of your choice.also add cardamom powder and mix gently.
  2. cover and chill for 2 hours or more.once the custard fruit salad has chilled, it turns more thick and creamy.finally, serve fruit custard chilled.