Tuesday, February 26, 2013





Buttermilk - 2 cups
Chickpea flour- 1 tsp
Finely Chopped onions -One medium
Ginger - crushed - 1tsp
Musturd seeds- 1/4 tsp
cumin seeds- 1/2 tsp
Corriander seeds- 1/2 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1/2 tsp
Green chilly - sliced - 1
Curry leaves - 3-4 leaves
Chopped corriander- for garnish
Oil - 2 tsp
garam Masala- 1/4 tsp
Salt - to taste


1) Beat buttermilk with 1 teaspoon of chickpea flour(Besan). keep aside
2)Take a pan, add oil at very low heat Crackle musturd seeds and after 3 secs add cumin seeds, chopped onions, green chillies, ginger and corriander seeds and sautee for 5 mins. Ensure not to burn onions. they should be pink. Add turmeric, chilli powder, salt.
4)Then add Buttermilk and curry leaves and simmer at low heat for 10 mins.
5). Swtich off the Gas and finely garnish with corriander.

You can have this with Roti/Rice. But I love this with garlic bread. Yummily...

Note:- If you do not have buttermilk. Make at Home. For 2 cups full fat curd add 1 cup water and beat well. Its ready

Monday, February 25, 2013

AALOO BAIGAN ( Potato and Eggplant Spicy Curry)

AALOO BAIGAN ( Potato and Eggplant Spicy Curry)

This is North Indian Dish and very spicy n tasty. Here what you need:-


Small eggplants- 1/2 Kg
Medium size potatoes- 3
Tomatoes- 3
Cumin seeds- 2 tsp
Red chilli powder- 1 tsp
Turmeric= 1 tsp
Chopped corrinader and green chillies = 2 tsp
Garam masala- 1/2 tsp
Corriander powder= 1/2 tsp
Salt to taste
Oil- 3tbsp


1 First wash aubergine and cut in small cubes and keep them in water in a bowl. they will not change color.
2. peel and cut potatoes in same size cubes and keep in water. When starting recipe, drain both vegges and pat dry in towel.
3. In a pan/kadai, add loil and shallow  fry eggplants and potatoes separately.
4. In same pan , crackle cumin seeds and and add both eggplants and potatoes, add all spices above and sautee at very low heat. Sprinkle few drops of water.
5. After 5 mins, add tomatoes and cook for 4-5 mins at low heat and check all masala covers the vegetables.
6. Then add chopped corriander and green chillies and simmer for about 3-4 mins . If you wanna to add water to make it little saucy, you can. But dry Bhaji is great with Rotis/Bread/Rice

Sunday, February 24, 2013

Aaloo Vadian

Aaloo vadian. Spicy simple and super 


2 Medium potatoes
... 2 Medium tomatoes
½ Cup of broken urad dal wadiyan
2 Medium size onions
½ Teaspoon cumin seeds
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
1 Pinch of asafetida (Hing)
2 Tablespoons plain yogurt (optional)
3 Tablespoons vegetable oil
2 Tablespoons chopped coriander
salt to your taste


1. Wash and peel the potatoes and cut them into ½” pieces

2. Gently break the urad dal wadiyan into small pieces by hitting them with a rolling pin

3. In a nonstick frying pan heat 1 tablespoon oil, add wadi pieces and sauté them for
4 to 5 minutes or until they become brown. Then take them out from the pan and
keep aside in the plate.

4. Use a food chopper or blender to mince the onions. Puree should be coarse.

5. On high heat add 2 tablespoons of oil in the same pan wadiyan were fried add
cumin seeds and asafetida and fry for 2 minutes or until cumin seeds become brown
6. Add minced onions and sauté them while periodically stirring. Onions will have a lot of water so for the first 8 to 10 minutes keep the heat high so that all the onion water evaporates quickly.

7. While onions fry add the tomatoes to the same food chopper or blender and puree.

8. Once the onion water has evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
9. Once the onions become light brown add coriander powder, red chili powder,
turmeric powder and mix with the fried onions and fry for few seconds.
10. Add tomato puree and yogurt. With the tomato puree and yogurt masala become watery, turn the heat high for 2 to 3 minutes, so that water evaporates quickly and while keep stirring the masala frequently. Turn the heat down to medium.

11. In about 5 to 6 minutes tomato puree and onion will blend together. Once all the water has evaporated you will see the oil in pan. That means the masala is done.

12. Add chopped potatoes, fried wadiyan, salt and 4 cups of water and mix them with the masala, turn the heat to high for 3 to 4 minutes or until gravy start boiling then turn the heat down to medium low, cover the pan with the lid and let it cook. Stir periodically so that masala coats the potatoes and wadiyan all the time.
13. In about 25 to 30 minutes potatoes and wadiyan will become tender. Mash few pieces of potatoes that will make the gravy thicker.Add chopped green Chiles and chopped coriander leaves, once you have the desired consistency of the gravy turn the stove off.

Monday, February 18, 2013




◦1 medium size Cauliflower
◦1 small to medium potato
  2 medium onions

◦1 tbsp whole coriander seeds
◦1 tsp whole cumin seeds
◦1 green chilli
◦1 whole dry red chilli
◦1 tbsp khus khus (poppy seeds)
◦1″ piece ginger, peeled
◦1″ piece cinnamon
◦1/4 tsp turmeric powder

2 medium tomatoes

◦4 tbsp vegetable oil

◦Salt to taste

Some fresh chopped cilantro for garnish

 1.Peel onions and cut into big chunks. Wash the tomatoes, cut into half, Grind them together with all the ingredients above for the paste adding water as required to make a smooth and not watery paste.
2.Wash the cauliflower well and cut into medium size florets. Wash and peel potatoes. Cut them into medium chunks. Keep the potato chunks immersed in cold water to prevent them from browning.
3.In a heavy bottomed pan/kadai heat oil. As it starts to heat up add the ground paste and fry well over low flame for 5 to 8 minutes or till a bit thick. The masala will splatter as you cook so you may cover the pan with a lid.
4.When oil separates with masala Add the potatoes and cover and cook for about 5 minutes at low heat.
6.Now add the cauliflower,cover and cook over low-medium flame till the vegetables are tender. Add salt in between.
7.When almost done, may be 5 minutes short of being cooked, add 1/2 cup water Cover and simmer covered for 5 more minutes. Taste and adjust salt. If you want it more spicy, add some red chilli powder.
8.Remove from heat and serve hot with parathas, rotis, naan.

Sunday, February 17, 2013


Lamb is the most favourite meat in India. there is a wide range of recipes with Lamb Meat.
You can have curries, koftas, tikkas and kababs. Sunday is the day to go for kababs.

1/2 Kg Lamb Mince

1/2 tsp Garam Masala1 tsp Garlic paste
1 tblsp Raw Papaya Paste
1 tsp Ginger Paste
2 tsp thick Cream
2 Onion
2 tsp Carom Seeds
2 tsp Dried Mango Powder
2 tbsp Rock Salt
3 tbsp Cumin Seed
1 tbsp Dry Ginger
1 tsp Black Pepper
1/2 tsp Nutmeg Powder
1 tsp chopped corriander

Wash the keema and put in a strainer and gently press to squeezeout all the water.
Mix all the ingredients to the keema and knead well.
Keep aside for 1 hour.
Take a big ball of the keema mixture and hold a skewer the other hand.
Press the mince on to a skewer. Make a nice and smooth wrap on the skewer
Place the skewers over charcoal bbq or grilling pan .
Turn the skewers occasionally.
When cooked, gently remove the kababs from the skewers with the help of a napkin.
Sautee the kababs on a nonstick pans in 1 tablespoon oil.
To serve sprinkle some chat masala and lemon juice on the kababs.

Saturday, February 16, 2013

Dahi Vadas


Dahi Vadas


 Ingredients For The Vadas

1 cup urad dal
1/2" piece of ginger
2 green chillies
a pinch of baking soda
salt to taste oil for deep-frying

For Serving

3 cups curds/no favour yogurt (dahi) , whisked

For The Garnish

Red chilli flakes
fresh roasted cumin seeds (jeera) grounded
salt to taste
Chopped green chillies


For the vadas / bhallas

1.Soak the urad dal in water for 3-4 hours.
2.Wash and drain the urad dal.
3.Combine the urad dal, ginger and green chillies and grind to a coarse paste in a blender. You will love the bits of crushe dal.
4.Add the baking soda and salt to the urad dal paste and mix well till the batter is light and fluffy.
5.Wet your hands and take 2 tbsp of the batter on your palm or on a sheet of wet plastic and shape into a circle with hole. Deep fry in hot oil on a slow flame till the vadas are golden brown, for about 10 minutes. Drain on absorbent paper and keep aside.

How to serve

1.Soak the deep fried vadas in warm water for about 45 minutes.
2.Just before serving, drain and squeeze out the excess water.
3.Arrange the vadas on a serving dish and top with the whisked curds.
4.Garnish with the chilli flakes, grounded cumin seeds and salt and chopped green chillies and serve.

The Tampered Chettinad Baby Potatoes

Sometimes when you are short of time and have very less ingredients and you want to create good dinner, Here a very simple recipe. The spices make the recipe more tasty.

The belly rules the mind. ~Spanish Proverb

So simple food and simple thoughts..... 

Here the Recipe

 •10 Baby potatoes ( par boiled and peeled )
•4 dried red chillies ( I used byadgi variety)•2 Tbsp split black gram (urad dal)
•1 Tbsp  Bengal gram
•2 tsp sesame seeds
•Turmeric a pinch
•5- 10 black peppercorns
•1 tsp mustard seeds
•10 curry leaves
•Salt to taste


 •In a small pan, dry roast the red chillies, chana daal, sesame seeds, urad dal and black pepper. Let this cool and grind to a coarse powder. (This powder can be stored and used for other curries as well.)
•Heat a big pan and add oil to it. Add mustard seeds, curry leaves and let it splutter.
•Add potatoes, stir, add salt and sprinkle water. Cover and cook on medium heat check in between and sprinkle water as required and toss.
•Now add the freshly prepared masala powder, turmeric and mix. Check for salt.
•Cover and cook over low heat for about three to four minutes more till the potatoes are done.

Serve with roti/Bread /Naan


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