Tuesday, July 26, 2016


1) 500gms uncooked de-veined Jumbo/King Prawns/Shrimps/Chingri
2) 200 ml Coconut Milk
3) 1/2 Cup fresh grated coconut
4) 2 Onion finely Chopped
5) 2 Teaspoon Ginger paste
6) 2 green cardamoms
7) 2" Cinnamon sticks
8) 1 Tej patta/Bay Leaf
9) 1 Teaspoon Sugar
10) 1 Teaspoon Turmeric
11) 1 Teaspoon Red Chilly Powder
12) 1 Teaspoon Panchforan seeds(Cumin, mustard, fenugreek, nigella and fennel)
13) 1 cup water
14) Salt to taste
15) 2 Tablespoon Mustard Oil
16) 2 Potatoes chopped in big chunks
17) 2 Green Chillies
18) Fresh coriander for garnish


* Wash the prawns clean and keep it in a bowl
* Sprinkle 1/2 teaspoon turmeric, little salt and red chilly powder and keep aside for 20 minutes
* In a pan heat up mustard oil and crackle cardamom, cinnamon, and bay leaf
* Add ginger paste and saute for a minute before adding onions
* Cook till the onions get translucent and oil is seperated
* Add in green chillies, potatoes, salt and sugar, cook for a minute
* Sprinkle Turmeric, and red chilly powder and let it cook
* Pour Coconut milk, mix well and let it come to a boil on medium heat
* Let it cook till the gravy turns a little thick
* Meanwhile in a seperate pan, heat 1 teaspoon oil and crackle panchforan
* Immediately add a cup of water and let it come to a boil
* Add the prawns and fresh grated coconut, let it cook till they r pink in color and curled up
* Once done add prawns and little water to the coconut gravy
* Cook on simmer for 5-6 minutes till prawns and potatoes are soft
* Serve hot with boiled rice, garnished with fresh coriander

Saturday, July 23, 2016


1) 4 Tomatoes
2) 1 Onion Chopped
3) 5-6 Garlic Cloves
4) 1 Tablespoon Yellow Moong Daal
5) 2 Dried red chillies
6) 1 Tablespoon oil
7) 1/2 Teaspoon Mustard seeds
8) 5-6 sticks dried tamarind
9) Salt to taste
10) A pinch of asafoetida

1) 1 Cup Maida
2) 1/2 Cup Besan
3) 1 Cup Suji/Rava
4) 1 Cup Rice Atta
5) Salt to taste
6) Water to mix


* Wash the tomatoes and keep them on the fire to roast them
* Roasting them gives a nice flavours and removes the skin easily
* Remove the tomato skin and roughly chop them, keep aside
* In a small wok, heat oil, crackle mustard seeds, dried red chillies and moong daal
* Add in asafoetida and garlic cloves and let it cook for a minute
* Add chopped onions and salt and saute till onions turn translucent
* Add tomatoes and red chilly powder and further cook till tomatoes get soft
* Take off heat and let it cool till room temperature
* Add in tamarind and put in mixer jar to grind it into a paste or chutney
* Serve fresh with dosas or idlis

* In a bowl mix maida, suji, besan, and rice atta
* Add in salt according to taste
* Add little by little water and keep mixing till it forms a batter
* Rest the batter for 20- 30 minutes
* Add little water if batter feels thick
* On a hot flat tawa apply oil and pour a laddle of batter on it
* spread the batter on tawa evenly and let it cook
* Sprinkle oil and turn the the dosa to cook it other side
* Turn again and fold and serve hot with chutney

Thursday, July 14, 2016


1) 1 Kg Baby Potatoes
2) 1 Tablespoon Olive Oil
3) 3 Teaspoon Chopped Garlic
4) Mint Twigs
5) Rosemary Twigs
6) Salt to taste
7) Black Pepper to taste
8) Chaat Masala


* Wash the potatoes and keep them aside
* If too large cut them into half
* Prick each one with a fork and rub olive oil on them
* Sprinkle salt, and pepper on the potato
* Add chopped garlic and mix together everything
* Put all potatoes on the baking tray
* Add mint and rosemary twigs and put to bake
* Bake for 30 - 35 minutes at 220 degrees
* Look for golden brown color on sliced potatoes
* Serve hot, sprinkle with some chaat masala!

Tuesday, July 5, 2016


1) 1 Kg Chicken Breasts
2) 2 Tablespoon Yogurt
3) 3 Tablespoon Lemon Juice
4) 3 Teaspoon Ginger Garlic Paste
5) 1 Teaspoon Coriander Powder
6) 1 Teaspoon Garam Masala
7) 1 Teaspoon Turmeric
8) 1 Teaspoon Kashmiri red chilly powder
9) A pinch of fennel powder
10) A pinch of clove powder
11) A pinch of cinnamon powder
12) 1/2 Teaspoon Black Pepper
13) 1/2 Teaspoon Jeera powder
14) Salt to taste
15) 2 Tablespoon oil
16) 2 Onions Chopped
17) Few Curry Leaves
18) 1/2 Teaspoon Mustard seeds
19) 3-4 Green Chillies
20) 5-6 Garlic cloves chopped
21) Fresh Coriander for garnish

PREPARATION TIME: 2 Hours 40 Minutes

* Wash the chicken breasts and cut it into chunks
* In a bowl, put chicken chunks, add yogurt, ginger garlic paste and lemon juice
* Add dry ingredients - salt, red chilly, turmeric, garam masala, coriander powder
* More - fennel, cinnamon, clove powder, jeera powder, and black pepper
* Mix well, and keep it marinated for 2 hours in the refrigerator
* After 2 hours, in a grill pan, apply oil and heat it up
* Put the chicken chunks on the pan and grill it
* Grill all the chicken chunks and keep it aside
* It will be yellow in color as i have not added any food coloring
* In a wok, heat up oil, and crackle mustard seeds, chopped garlic and curry leaves
* Add in green chillies, and chopped Onions, mix well
* Saute till onions get brown, add in grilled chicken chunks
* Saute till the onions get coated on the chicken and serve
* Serve hot, with fresh coriander as garnish

Sunday, July 3, 2016


1) 6 Tablespoons Besan
2) 1 Teaspoon Jeera Powder
3) 1/2 Teaspoon Garam Masala
4) 1/2 Teaspoon Red Chilly Powder
5) Salt to taste
6) Water to make batter
7) Oil to make the chillas

1) 2 Onions Chopped
2) 2 Tomatoes Chopped
3) 2 Teaspoon Ginger Garlic Paste
4) 1 Green Chilly
5) 1 Teaspoon Coriander Powder
6) 1/2 Teaspoon Garam masala
7) 1/2 Teaspoon Red Chilly Powder
8) 1/2 Teaspoon Jeera Powder
9) 1 Teaspoon Turmeric Powder
10) 1/2 Teaspoon Panch Phoran seeds
11) 2 Tablespoon Oil
12) 2 Bay Leaves
13) Salt to taste
14) Fresh Coriander for garnish


* In a bowl take besan, add little by little water and mix it thoroughly to make a batter
* Add Jeera Powder, Garam Masala, Red Chilly, salt and mix it well
* Heat up tawa or flat griddle, apply a little oil and pour a ladle of besan batter
* Spread the batter in circles evenly on the tawa, let it cook
* Sprinkle little oil on the surface facing up and then flip it over to cook other side
* Once both sides cooked, take it off the tawa and roll it and keep aside
* Make a paste of onions with green chillies and keep aside
* Make a paste of chopped tomatoes and keep aside
* In a wok heat up oil, crackle panch phoran seeds, Bay leaves and add in onion paste
* Saute till onion paste turns brown in color and starts leaving oil
* Add in Ginger Garlic paste and tomato paste and saute till it thickens
* Add in turmeric, red chilly, salt, coriander powder, jeera powder, coriander powder, mix well
* Saute for few minutes till the masalas relieve their flavours
* Add in water and let it boil for few minutes till gravy is done
* Cut the chillas in slices or break apart in pieces and put them in gravy
* Serve hot as the chillas will soak up all the water nd will become soggy
* To avoid chillas becoming soggy, you can fry the chillas
* I like the chillas to become soggy
* Its a one pot dish, serve with fresh coriander as garnish
* Can be eaten with parathas or kori rotis