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Friday, December 29, 2006

Ajwain - flavoured Potatoes


Potatoes : 4 no; Tomato (big) : 1 no; Fresh Ginger : 1";

Simla Mirch ( Green Capsicum / Bellpepper ) : 2 no;

Green Chillies : 2 no; Ajwain ( Carom Seeds / Bishop's Weed ) : 1 tsp;

Turmeric Powder : 1/2 tsp; Salt to taste;

Garam Masala powder : 1/4 tsp ( optional ); Oil : 2 tsp.


Cut the vegetables in half and then slice length-wise. In a pan/wok, take oil. Add the ajwain, chillies and ginger and add the potatoes. Saute for 2 minutes & then add the capsicum, turmeric and saute. Now add the tomatoes, salt and the masala and add enough water to cook the potatoes. Cover & cook for 3-5 minutes. Serve hot with paratha or rice.

Sunday, December 17, 2006

Clear Chick Broth

There is nothing like hot chicken soup on a cold winter evening. I have been a bit busy for the last few months, so was not able to add any new recipes on this blog. So today seemed like the perfect way to start anew. A chicken broth is a very versatile can be used as a soup by itself, as a base for other soups like cream of chicken/minestrone or as a base for making Risotto. Its use is limited only by your imagination. You can use the regular base of onions, celery and leeks instead of the one below....I made it this way to conform to my mom's Indian palate. I will be putting up the variations on this blog soon, I hope. [The bones below means the whole carcass, the neck and the wing tips as well.]


Chicken Bones: 250 gm; Onion:1 no;

Carrot: 1 no; Coriander Stalks: a small bunch;

Garlic: 4 cloves; Ginger: 1/2";

Cinnamon: 1/2"; Cloves: 3 no;

Black Peppercorns: 4 no; Bay Leaf: 1 no;

Green Chilly: 1 no; Salt to taste;

Chopped Coriander: 1 Tb; Cornflour: 1 Tb.


Boil the bones with all the ingredients except salt, chopped coriander and cornflour.
Boil for about 45 minutes. Then strain the
broth. If there is any meat on the bones, remove it and add to the broth. Add cornflour and salt to taste. Boil till a little thick and remove. Garnish with chopped coriander.

Sunday, October 22, 2006

Paneer takatak (cottage cheese batons in a tangy gravy)


Paneer (cottage cheese) 500 gm, Onions(medium) 2,
Capsicum(medium) 2, Tomatoes(large) 3, Carom Seeds(ajwain) 1 tsp,
Ginger Garlic Paste 2 tsp, Red or Yellow Chilli Powder 1 tsp, Salt to taste,
Coriander Powder 1 tsp, Garam Masala Powder 1/2 tsp, Chaat Masala Powder 1 tsp,
Kasuri Methi Powder 1/2 tsp, Curd(beaten) 1/4 cup, Coriander Leaves 1 Tb.

Cut paneer into batons.
Cut the onions and capsicums into large cubes. Skin and chop the tomatoes. Mix together all the powder with ginger garlic paste. Cop the coriander leaves.
In a kadai(wok) add carom seeds and the cuses of onion and capsicum. Saute till onions are translucent. Now add the paste mixture and saute. Add the tomatoes and saute till oil leaves the sides. Now add the curd and paneer batons and water as required. Add salt to taste. Now cook this for 5-10 minutes and remove from heat. Garnish with chopped coriander and serve.

Friday, October 13, 2006

Potatoes With Coconut Masala

[1] Potatoes in a coconut, green chilli gravy


Potatoes 1/2 Kg, Onions 250 gm,
Oil as required, Salt to taste, Fresh Coriander 1 TB.

For The Masala:
Fresh Coconut 1/2 (grated), Green Chillies 4-5, Tamarind Pulp 1 tsp,
Garlic Flakes 5-6, Turmeric 1/4 tsp, Poppy Seeds 1 tsp.

Make a paste using the masala ingredients.
Finely chop the onions and boil and cut the potatoes into cubes.
Saute chopped onions in oil and then add the potatoes and salt. Now add the masala paste and simmer for 5-10 minutes. Garnish with chopped coriander and remove.

[2] बटाटयाल आंबट ( potatoes in coconut gravy)


Potatoes 250 gm, Onion 1 no

For The Masala:
Coconut 3/4 no, Turmeric 1/2 tsp,
Dried Red Chillies 8-10, Cumin / Fenugreek Seeds 1/4 tsp,
Tamarind Pulp 1 tsp, Salt to taste.


Chop the onion finely. Saute the red chillies and cumin/fenugreek seeds in little oil and then add to the coconut, turmeric to make a smooth paste.
Peel and cut the potatoes lengthwise into 1" pieces . Take 500 ml water and add the potatoes with 1 tsp salt. Cook the potatoes till soft. Now add the masala and water to get required consistancy. Bring to a boil and remove. Saute the chopped onion in coconut oil till pink and add to the gravy.

P.S. If you add 3 tsp coriander seeds instead of cumin/fenugreek seeds then recipe is called Potato Ghasshi. The Ghasshi is given a tempering of garlic instead of onions.

Monday, September 25, 2006

Dadpe Pohe (pressed rice with onion,tomato & spices)


Pressed rice(poha) 1 cup, Onion 1,

Tomato 1, Fresh Grated Coconut 1/2 cup,

Red Chilli Powder 1 Tb, Cumin Coriander Powder 2 tsp,

Turmeric Powder 1/2 tsp, Goda Masala Powder 1 tsp,

Chopped Coriander Leaves 2 Tb, Salt/Sugar to taste

Mustard Seeds 1 tsp, Asafoetida a pinch


Finely chop onion and tomato. Mix together onion, tomato, coconut, chopped coriander, masalas(except red chilli powder) and salt and sugar. Now add the poha(pressed rice) and mix well.

In a small fry pan, add oil. Add mustard seeds and asafoetida and when it crackles add red chilli powder and pour this over the poha mixture. Cover for a few minutes and serve.

Saturday, September 23, 2006

Carrot & Raisin Salad


Carrots 250 gm, Raisins 100 gm,

Honey 6 Tb, Lemon Juice 1 Tb


Grate carrots. Soak the raisins in warm water for 1/2 hour and then drain them. Mix the carrots and raisins and add the honey-lemon dressing. Serve immediately.

Honey-Lemon Dressing:

Mix together honey and lemon juice. Adjust the amount of honey according to the tartness of the lemon juice.

Friday, September 22, 2006

Puri Bhaji

Puri pic courtsey Russell Bassman


For Puris:
Whole wheat flour 4 cups, Oil 1/2 cup,
Salt to taste, Sugar a pinch, Water as needed

For Potato Bhaji:
Potatoes 250 gm, Chopped Onions 2 medium,
Chopped Tomato 1 large, Ginger Garlic Paste 1 Tb,
Red Chilli Powder 1 tsp, Turmeric Powder 1/4 tsp,
Cumin Coriander Powder 1 tsp, Garam Masala Powder a pinch,
Salt to taste, Sugar a pinch, Chopped Coriander Leaves 1 Tb, Oil as required


Sieve flour. Add water, salt and sugar and prepare a medium stiff dough, taking care to knead well. Set aside for half an hour. Now knead again with a little(1/2 tsp) oil till soft and devide into even-sized balls. Roll-out into 0.2 cm thickness and deep fry in fat or oil. When puffed up turn over and fry till lightly brown on both sides. Drain on paper napkins to remove excess fat.

Potato Bhaji 1:
Boil potatoes till done. Remove skin and break into pieces using your fingers (a little mashed potato is fine). In a pan, heat oil. Add chopped onions and saute till translucent. Add ginger garlic paste and saute till brown. Now add tomato and fry till soft. Now add the masalas and saute till oil leaves the sides. Now add the potatoes and mix well. Add water, salt and sugar as required and cook on low flame for 10 minutes. The consistancy should be thick, not runny. Add chopped coriander and remove.

Potato Bhaji 2 :
Boil 250 gm Potatoes.Cut into bite-sized pieces. Add salt and sugar to taste and mix well.
In 1 tsp oil, add 1 tsp mustard seeds,
a pinch of asafoetida and turmeric and a few curry leaves. Add 2 green chillies cut into 1/2" pieces and saute. Now add the potatoes, mix well. Cover and cook on low flame for 3-5 minutes. Serve hot with puris.

Thursday, September 07, 2006

Mulghapodi/Milagapodi(Spicy Dry Lentil Chutney)

This is a special chutney from South India. this is a home made chutney available through-out the region. It is used as an accompaniment with idlis, dosas, with rice or roti. Small idlis called bullet idlis are tossed in a mixture of coconut oil and this chutney and are taken while travelling, as they are easier to carry and eat. 'Mulgha' means chilli and 'Podi' means dust.


Urad Dal(Split Skinned Black Lentils) 1 cup,
Chana Dal(Gram Dal) 1 cup,
Dried Red Chillies(whole) 1/4 cup,
Methi Seeds(Fenugreek Seeds) a pinch,
Asafoetida 1/2 tsp, Sesame Oil 1 tsp,
Black Mustard Seeds 1/2 tsp,
salt to taste


In a pan, heat oil. Add Mustard seeds, fenugreek seeds, chillies and the lentils, in that order. Roast them till they release their aroma. Cool down completely. Add asafoetida and salt to taste. Make a fine powder.

P.S. to know more about the lentils used or their substitutes, click on the owrd lentils.

Malvani Masala(Typical Masala From The Malvan Region Of Maharashtra)


Dried Red Chillies 1 kg, Coriander Seeds 1/2 kg,

Cloves 20gm, black Peppercorns 50gm,

Fennel Seeds 100 gm, Cumin Seeds 25 gm,

Shahi Jeera(Black Cumin Seeds) 25 gm,

Masala ilaichi(Black/Brown Cardmom) 50 gm,

Cinnamon Sticks 50 gm, Dagad Phool 50 gm,

Nag Kesar 25 gm, Black Mustard Seeds 25 gm,

Dried Turmeric Root 25 gm, Badal Phool 10 gm,

Whole Asafoetida Stones 25 gm, Nutmeg 2 Whole,


Break the turmeric,asafoetida and nutmeg. Other than red chillies, coriander seeds and nutmeg, saute all the other ingredients in a litle
oil individually. Lastly saute the chillies and coriander seeds and them make a fine powder of all the ingredients together. Will keep in an air-tight container for a year.

Tuesday, September 05, 2006

Dal Fry (Spicy Yellow Lentils)


Tur Dal(Yellow Lentils) 150 gm, Onion 1 large

Tomato 2, Green Capsicum 1, Green Chili 2,

Ginger Garlic Paste 1 Tb, Cumin Seeds 1 tsp,

Turmeric Powder 1/2 tsp, Red Chilli Powder 1 tsp,

Cumin Coriander Powder 1 tsp, Garam Masala Powder 1/4 tsp,

Oil or Ghee 1 Tb, Chopped Coriander Leaves 1 Tb


Wash and drain dal, add the green chilli and turmeric and cook till done. Remove dal and mash it well. Chop the onion, capsicum and tomato.
In a pan, heat oil and add cumin seeds. When the seeds crackle, add the chopped onion and saute till translucent. Now add chopped capsicum and saute, then add ginger garlic paste and fry till brown. Now add the tomatoes and cook till tomatoes are soft. Now add the mashed dal along with the remaining powdered masalas ans cook for 5 minutes. Now remove from heat and garnish with chopped coriander.

P.S. Adding 1/2 a tsp of lime juice gives the dal an extra zing.

Sunday, September 03, 2006

Chhole a la Amol (chick peas a la Amol)


Kabuli Chana(chick peas or garbanzo beans) 250 gm,

Onions 2 large, Tomatoes 2 large,

Ginger 2", Garlic Flakes 6-8,Cumin Seeds 1 Tb,

Chopped Coriander Leaves 2 Tb,Red Chilli Powder 1 Tb,

Garam Masala Powder 1 tsp,Oil 2 Tb,

Curd 2 Tb, Salt to taste


Soak the
chick peas overnight, in plenty of water. In the morning, drain them, add salt and water and cook till done. Make a paste of onions, coriander, ginger, garlic, cumin and red chilli. Puree the tomatoes.
In a heavy-bottomed pan add oil. When the oil is hot add the paste and fry till oil leaves the sides. Now add the tomato puree and cook for 5 more minutes. Add the cooked peas along with beaten curd. Adjust the seasoning and reduce till the gravy is a little dry and coats the peas, remove from heat. In a small frypan, add oil. When the oil is smoking hot, add garam masala powder and pour over the peas. Serve hot with a bread of your choice.

Saturday, September 02, 2006

Low Fat/ Low Spice Recipes

[1] Red Pumpkin Dry Bhaji


Red Pumpkin 500 gm, Mustard Seeds 1 tsp,

Cumin Seeds 1 tsp, Asafoetida a pinch,

Curry Leaves 4-5, Turmeric Powder 1/2 tsp,

Red Chilli Powder 1 tsp, Goda Masala Powder 2-3 tsp,

Salt to taste, Grated Fresh Coconut
2 Tb,

Chopped Coriander Leaves 2 Tb, Oil 1 tsp


Cut pumpkin into 1/2" pieces. In a pan, add oil and when it's hot, add mustard seeds, cumin seeds, asafoetida, curry leaves, turmeric powder in the order they are written. Now add the pumpkin pieces and saute them for awhile. Now add red chilli and goda masala powder ans salt and mix well. Now add water if necessary and cover and cook on low heat for 5-7 minutes. Remove from heat and garnish with coconut and chopped coriander.

P.S. The recipe for goda masala is given in the blog elsewhere.

[2] Green Peas and Tomato Dry Bhaji


Green Peas 200 gm, Tomato 1 no,

Mustard Seeds 1 tsp,Cumin Seeds 1 tsp,

Asafoetida a pinch,Curry Leaves 4-5,

Turmeric Powder 1/2 tsp,Red Chilli Powder 1 tsp,

Goda Masala Powder 2-3 tsp,Salt to taste,

Grated Fresh Coconut
2 Tb,Chopped Coriander Leaves 2 Tb,

Oil 1 tsp, Green Chilli 1(optional)

Finely chop the tomato. In oil, add the ingredients as above. If you want more spice add the chilli as well. Now add the green peas and tomato and saute. Now add the powdered masalas and salt. Add sugar to balance the acidity of the tomato. Cover and cook for 5-7 minutes on low heat. Remove and garnish with coconut and chopped coriander.

Wednesday, August 30, 2006

Veg Burger


Potatoes(boiled and grated) ½ kg,

Carrots(boiled and fine chopped) 100 gm,

Cauliflower(boiled and fine chopped) 100 gm,

French Beans(boiled and fine chopped) 100 gm,

Ginger Garlic Paste 2 Tb, Chaat Masala 1 tsp,

Red Chilli Powder 1 tsp, Curry Powder 1Tb,

Turmeric Powder 1 tsp, Onions(finely chopped) 2,

Oil as required, Breadcrumbs for coating,

Burger Buns, Mayonnaise 4 Tb,

SaladLeaves as required, Tomatoes cut into roundels,

Pickled Gherkins(optional), A Large Onion cut into roundels,


To make burger patti: In a heavy bottomed pan heat oil. Add the onions and sauté till translucent, then add ginger garlic paste. Now sauté this and add all the powders except chaat masala. Now add potatoes, along with, the rest of the vegetables. Mix well, add chaat masala and remove. Cool this down and make patties. Roll the patties in breadcrumbs and deep fry till golden brown.

Cut the buns in half and toast them. Spread a little mayo on both sides. Put the patti on the bottom half of the bun and put salad leaves, onion and tomato roundels on it. Cover with the top half and serve.

Aaloordom(baby potatoes in a spicy & sour gravy)


Baby potatoes 1 kg, Oil as required,

Bay Leaves 4,Asafoetida a pinch,

Ginger Paste 50 gm, Cumin Seeds 1 tsp,

Red Chilli Powder 1 tsp,Turmeric Powder 1 tsp,

Sugar 1 tsp, Salt to taste, Tamarind Paste 50 gm,

Garam Masala Powder 1 tsp, Coriander Powder 1 tsp


Cook the baby potatoes till almost done. Remove skin and fry them in oil, in a pan, till golden brown. Remove and keep on kitchen paper to remove excess oil. In a pan, take ½ Tb of oil and add bay leaves, asafetida, ginger paste, cumin seeds, chilli powder and sauté for a minute; taking care that the masalas don’t get burnt. Now add turmeric powder, sugar, salt, tamarind paste and the fried potatoes. Cook for 10 minutes and add garam masala powder and coriander powder. Cook for 1 more minute and remove. Serve hot with abread of your choice.

Ambatgod Dal( Sweet & Sour Lentils)


Tur dal(split pigeon peas) 1 cup,

Suran(taro root or elephants ear) 100 gm,

Salt to taste, Turmeric Powder ¼ tsp,

Coriander Powder 2 tsp, Jaggery 50 gm,

Dried Dates 2 no, Tamarind Pulp ½ cup,

Curry Leaves 6-7, Groundnuts 50 gm,

Green Chilli Paste 2 tsp, Ghee(clarified butter) 2 tsp,

Mustard Seeds 1 tsp, Cumin seeds 1 tsp,

Cinnamon 1 small piece, Cloves 2,

Asafoetida a pinch, Coriander Leaves(chopped) 1 Tb.


Cut suran into small cubes, wash the tur dal and pressure-cook them in water for 3 whistles. Now add salt, jaggery, turmeric, coriander powder, Dates cut into pieces, tamarind pulp, curry leaves, groundnuts and green chilli paste. Let this mixture boil for a 5-10 minutes.

For the tempering: Heat ghee in a small fry-pan and add mustard seeds. When they crackle, add cumin seeds, cinnamon, cloves and asafetida and pour this over the dal.

Boil the dal for 5 more minutes and remove from heat. Garnish with chopped coriander and serve hot with rice or Indian bread.

Fool-proof Sooji Halwa(Shira: Semolina Sweet Dish)


Rawa(Semolina) 250 gm, Ghee(Clarified Butter) 250 gm,

Grain Sugar 400 gm, Milk or Water 1 liter,
Cashews 50 gm, Raisins(Kismis) 50 gm


Mix semolina and ghee at room temperature. Now roast this mixture in a heavy-bottomed pan or kadhai till it's golden brown. Now add milk, mix well and then add sugar. Cook for 5 minutes. Add the cashews and raisins. Cover the pot with a wet cloth(muslin cloth-4 folds; squeeze the wet cloth before using) and cover this with a lid. Cook for 2-5 minutes. This keeps the halwa from becoming lumpy as the cloth soaks up the steam.

P.S. Always add the milk first and then the sugar; this keeps the milk from curdling.

Tuesday, August 22, 2006

Bharli Wangi(Stuffed brinjals)

pic courtsey


Brinjals 450 gm, Oil 3 Tb,

Curry Leaves 2 sprigs, Mustard Seeds 1 tsp,

Onions 2 large, Coriander Leaves(chopped) 2 Tb

For The Masala :

Oil 1 tsp, Red Chillies 8 no, Sesame seeds 1 Tb,

Coriander Seeds 2 tsp, Cumin Seeds 1 tsp,

Fenugreek Seeds ½ tsp, Turmeric Powder ½ tsp,

Tamarind marble-sized, Fresh Grated Coconut ½ no (150 gm)

Salt to Taste


Slit the brinjals cross-wise from the bottom. Leave the stems on. Keep these brinjals in salted water till needed.

Saute the red chillies, coriander, fenugreek and cumin seeds in oil. Add the sesame seeds and sauté for a few sec ( take care while adding sesame seeds as they tend to sputter ). Now add this to the coconut along with tamarind and turmeric. Add salt to taste and make a fine paste. The paste should be thick as you have to use this to stuff the brinjals; so add water carefully.

Finely chop the onions. Stuff the brinjals with the masala and keep aside.

Heat oil(3Tb) in a pan or pressure-pan. Add mustard seeds and when they splutter add curry leaves and the onions. Saute till brown and add the brinjals and sauté for few minutes. Now add the rest of the masala and season if needed. Cover and cook for 15-20 min till brinjals are done( if using a pressure-pan give one whistle, it’s enough to cook the brinjals). Garnish with chopped coriander and remove.

Alternative Masala (1): Maharashtrian method

Onions 2 no, Dried coconut(grated) ¼ cup,

Sesame seeds 2 Tb, Peanuts 2Tb,

Coriander Seeds 2 tsp, Cumin Seeds 1 tsp,

Fresh Coconut(grated) ½ cup, Red Chilli Powder 2 tsp,

Turmeric Powder ½ tsp, Goda masala 2 sp,

Tamarind Marble-sized, Salt to Taste,

Coriander Leaves (chopped) 2 Tb, Oil 1 tsp

Add warm water to tamarind to extract pulp. Saute onions, dry coconut, coriander and cumin seeds and sesame seeds in oil. Add to the fresh coconut along with all the powders. Season with salt and add tamarind pulp. Make a thick paste. Follow the rest of the recipe as above.

Alternative Masala (2): GSB South-Indian method

Fresh Coconut(grated) ½ no, Tamarind marble-sized,

Dried red Chillies 3 no, Coriander Seeds 1tsp,

Jagery marble-sized, Salt to Taste

Saute red chillies and coriander seeds in a little oil. Add to coconut and tamarind and make a paste. When the paste is almost done, add jaggery and salt and make a paste and remove. Stuff the brinjals with this masala. In oil, add mustard seeds and curry leaves and add the brinjals and cover and cook for 15-20 mins.

Goda Masala ( maharashtrian brahmins’ black masala )


Coriander Seeds 200 gm

Kopra ( dried coconut) grated 100 gm

Sesame Seeds 100 gm

Cumin Seeds 25 gm

Shahjeera ( caraway seeds ) 5 gm

Naag kesar 5 gm

Asafoetida 10 gm

Bay Leaves 10 gm

Dagadphool 10 gm

Whole Turmeric ( halkund ) 2-3

Dried Red Chillies 50 gm

Cinnamon Sticks 5 gm

Cloves 5 gm


In a lightly oiled wok, roast each ingredient separately till it releases its aroma. Roasting allows the volatile oils in those masala ingredients to be released, which gives the masala its real flavour. After roasting allow it to cool down a little and then pound into a fine powder. You can also make the powder in a food processor but pounded masala has avery different flavour than the processor one.

If you don’t want to use oil at all, do what I do when I am in a hurry. Add all the masala ingredients in a roasting pan and put it in a hot oven (150 degree C) for about 20-30 minutes. The result is almost the same.

P.S. All those ingredients will be readily available at your nearest Indian grocery store.

If anyone knows what naagkesar is called in English, do let me know.

Friday, August 18, 2006

Kadhai Paneer


Paneer (Indian cottage cheese) 500 gm, Capsicum 100 gm,

Coriander Seeds 1Tb, Dried Red Chillies 5-6 no,

Fresh Green Chillies 2 no, Fresh Ginger 1”, Garlic 4 flakes

Tomatoes 6 no, Fresh Coriander Leaves (cilantro) 2 Tb,

Kasoori Methi (Dried Fenugreek leaves) ½ Tsp,

Garam Masala Powder ½ Tsp,

Oil Or Ghee (clarified butter) 2 Tb, Salt to taste


Cut the paneer into cubes. Cut the capsicum into large diamond shapes or cubes.

Dry roast and then pound the red chillies and coriander seeds into a rough powder.

Finely chop the green chilli, ginger, garlic, and the tomatoes. Chop the coriander leaves.

Heat oil in a wok. Saute the ginger, garlic and green chili. Then add the pounded mixture of red chilli and coriander seeds. Saute this for 30 seconds and then add the tomatoes. Saute them on medium heat till they are completely cooked and the oil has separated. Now add the paneer, capsicum and salt. Mix gently so as not to break the paneer cubes.

Let them cook for 1 minute and now add kasoori methi powder and garam masala powder and mix gently. Remove from heat and garnish with chopped coriander.

P.S. I sometimes add a little chopped coriander along with the tomatoes, it gives a very unique flavour to the dish.

Thursday, August 17, 2006

Stuffed Bhavnagary Chilli (Stuffed Poblano Chilli)

pic courtsy sabor. tijuana

[1] Using vegetables:


Bhavnagary(poblano) chillies 4 no, Potatoes(waxy) 4 no,
Paneer(indian cottage cheese OR any Processed cheese) 150 gm,
any hot fresh green chilli 3-4 no, Cashews 20 gm, kismis(raisins) 20 gm,
Cumin Seeds 1/2 tsp, garam masala powder(optional) 1 pinch,
Chaat masala 1/2 tsp, Lime juice 1/2 tsp, Salt to taste,Oil as required


Slit the poblano chilli length-wise and remove the seeds.
Boil the potatoes and grate them along with cheese. Finely chop cashews, raisins and green chilli. Broil the cumin seeds and crush them. Mix all the ingredients along with the masalas and season to taste with salt and lime juice.
Stuff the poblano with the above mixture. Take oil in a pan and when it's hot, add the chillies. Saute them till they change colour and remove.

[2] Using Lamb Mince:


Poblano chillies 4 no, Lamb Mince 250 gm, Green Chillies (fresh) 2 no,
Ginger Garlic Paste 1 Tb, Onion(large) 1 no, Tomatoes 2 no,
Garam masala powder 1 tsp, Red Chilli powder 1 tsp, Salt to taste, Oil as required

Chop the onion, tomatoes, fresh chilli. In oil saute onion and add ginger garlic paste and chilli, then tomatoes and saute till tomatoes are completely mashed. Then add lamb mince and sute till it changes colour. Now add The powdered masalas,salt and water to cook the mince. Cover and cook for 20 min. remove lid and cook till completely dry.
Slit the poblano length-wise and remove seeds. Stuff with lamb mixture. In a shallow pan, saute the poblanoes in a litle oil till they change colour and then remove.

Tuesday, August 15, 2006

Happy Independence Day!

Hi Y'all!
I know this is a recipe blog, but today's addition is an exception. I was browsing flickr and came across this beautiful and ingenious pic by Suyog Gaidhani. so I have posted it with his kind permission. For more of his photoes, you can visit flickr by clicking on his name.

Happy Independence Day

Saturday, August 12, 2006

Roast Lemon Chicken


Roasting Chicken(dressed i.e. with skin for non-initiates) 1 no,
Lemon 1 no, Salt and White Pepper Powder to taste, Olive Oil 2 Tb,
Fresh Herbs [any you like] 3 Tb( I like to use a mixture of Oregano and Thyme),
Double Cream 200 ml


Pre-heat the oven to 225 degree C.Place the chicken in a roasting pan. Mix together salt,pepper powder, the herbs and oil. Rub this mixture on the chicken and on the inside. Remember to rub this mixture under the skin as well. Pierce the lemon with a sharp pick or skewer to make a few holes. Place this lemon inside the chicken and tie the chicken legs.
Now roast the chicken for 20 min, then reduce the temperature to 180 degree C and cook the chicken for about 1 hour. Pierce the chicken thigh with a knife to see if it's cooked. When the chicken is ready, tilt it a little to pour the juices from the cavity into the pan. Remove the chicken to a serving dish. Discard the lemon.
Strain the juices into a sauce pan. Add the double cream to it and bring to simmer. Adjust the seasoning and remove.
Carve the chicken and serve with the sauce.
P.S. You can use a white wine to deglaze the roasting pan i.e. after removing the juices, add white wine to pan and heat it a little to remove the pieces that may have stuck to the pan. Then proceed as above.
Also, you can add potatoes when you reduce the temperature, to get lemon-flavoured roast potatoes (Yummy!).

Friday, August 11, 2006

Corn Cutlets

[1] Using Indian Ingredients


Corn Kernels 1 Cup, Potatoes 200 Gm,

Green Chillies(chopped) 1 Tb, Coriander Leaves(chopped) 2 Tb,

Corn Flour 1 Tb, Salt to taste, Garlic Flakes(chopped) 2,

Cumin Seeds 1Tsp, Breadcrumbs as required , oil as required


Boil corn kernels and then run through the food processor(don’t make a smooth paste, it won’t taste as good). Boil and grate potatoes(1 cup is enough). Broil cumin seeds and crush them. Mix these well and add green chilly, garlic, salt, coriander leaves, crushed cumin seeds and corn flour.

Heat oil in a wok. Make lemon-sized balls. Roll them in breadcrumbs and deep fry on medium flame till golden brown.

[2] Using Continental Ingredients


Corn Kernels 1 Cup, Potatoes 200 Gm,

White pepper Powder 2-3 Tsp, Basil Leaves (shredded) 2 Tb,

Corn Flour 1 Tb, Salt to taste, Parsley(chopped) 1 Tsp,

Breadcrumbs as required, oil as required


Boil corn kernels and then run through the food processor(don’t make a smooth paste, it won’t taste as good). Boil and grate potatoes(1 cup is enough). Add the chopped parsley and basil. Add the salt and white pepper powder and corn flour.

Heat oil in a wok. Make lemon-sized balls. Roll them in breadcrumbs and deep fry on medium flame till golden brown.

[3] Tamarind and Date Chutney


Tamarind 100 Gm, Fresh Dates 100 Gm, Jaggery 100 Gm,

Chilly Powder 1-2 Tb, Cumin Seeds 2 Tsp, Fennel Seeds 1 Tb,

Chaat Masala 1 TB, Salt to taste.


Take the tamarind, jaggery, dates, chilly powder, cumin seeds and fennel seeds in a large vessel. Add water to completely cover these ingredients(500 ml). Boil and reduce this to half the quantity.

Now run this through the food processor and strain it. Add chaat masala and salt to taste. Reduce this mixture to half or till a sauce-like consistency is reached. Remove from heat and cool it down to room temperature. Serve with corn cutlets.

Thursday, August 10, 2006

Some Traditional ' South-Indian ' Recipes

[1] Mooga Ghasshi ( sprouted green gram in fresh coconut gravy )


Moong[Green Gram](whole sprouted) 250 gm,
Fresh Grated Coconut 1/2 no, Dried Red Chillies 3-4 no,
Tamarind about 1 Tsp, Coriander Seeds 1 Tb,
Urad Dal[skinned, split Black Lentils] 1 Tb, Salt to taste,
Mustard Seeds 1/2 Tb, Curry Leaves 5-7 no.


Saute the red chillies in little oil and then make a paste of coconut, chillies and tamarind. Saute the coriander seeds and split black lentils in oil and add to the paste and grind to get a smooth paste.
Cook the Moong with salt and water till almost done. Now add the paste and salt (if required) and simmer for 5 minutes. Add water to get the required consistency and give it one boil and remove.
Heat a Tb of oil in a small pan for tempering. To this add the mustard seeds. When they crackle, add curry leaves and pour onto the moong mixture.
Serve hot with an Indian bread of your choice.

[2] Dali Toi ( yellow lentil dal made in the traditional way )


Toor Dal (yellow lentils) 1 Cup, green Chillies(slit length-wise) 2-3,
To season: Oil 1 Tb, Mustard Seeds 1 Tsp, Curry Leaves 5-7,
Dried Red Chillies 2( Brocken into pieces), Asafoetida a pinch(optional)
Salt to taste


Pressure-cook the lentils till done97-10 minutes). then smash the lentils with the back of a big spoon till no whole lentils are left OR you can beat the lentils with an egg beater. Now add water to get the consistancy that you want. Add green chillies and salt and boil for a few minutes.Remove from heat and keep covered.
To season, Heat oil in a small pan and add the mustard seeds. When they crackle, add the asafoetida,red chillies and curry leaves. Remove from heat and pour over the lentils.

Sunday, August 06, 2006

Vegetable Stew


Cauliflower Flowerettes 250 gm, Potatoes (cut into batons) 2,
(cut into batons) 2, Green Peas 250 gm,
Onions (sliced) 2, Cinnamon 2", Cloves 3,
Green Cardamom 2, Oil as required

For Paste: Fresh Grated Coconut 1/2, Green Chillies 2-3,
Cumin Seeds 1 Tsp, Ginger 1", A small pc of tamarind


Heat oil and add cinnamon, cloves and cardamom. Now add onions and saute till
translucent. Then add the rest of the vegetables and salt and enough water to cook the vegetables(1/2 cup). Now cover and cook till the vegetables are done but DO NOT overcook. Now add the coconut paste, add water to make it as thin as you require and let it simmer for 5 minutes. Never boil the stew once you have added the paste.
Garnish with chopped coriander and serve hot.

Mutton Saguti ( Spicy Lamb Curry)


Leg of lamb (cut into 1" pcs) 1/2 kg, Onions(large) 2 no,
Lime Juice, Salt, Oil or Clarified Butter(ghee)

Green Masala: Green Chillies 6, Coriander Leaves 1 bunch,
Mint 1/2 bunch, ginger 2" , Garlic 6 cloves

Red Masala: Dried Coconut(kopra)[grated] 1/2 OR Dessicated Coconut 100 gm,
Onion(large) 1, Poppy Seeds 1 Tsb; Cloves 6, Black Peppercorns 6,
Cinnamon 2", Coriander Seeds 2 Tb; Mace a pinch, Dried Red Chillies 12,
Turmeric Powder 1 Tsp.


Wash the lamb pcs. Finely chop onions. Make the green masala paste using the above ingredients with as little water as possible. Mix this green masala paste with the lamb and let it marinate for one hour.
For Red Masala: Fry the coconut,onion and poppy seeds in a little oil(1-2 tsp) till brown. Then add the remaining ingredients and saute till they release their aroma. Make the red paste using water as required.
In a large vessel take oil or cl. butter and saute the finely chopped onions in it. When the onions are translucent, add the marinated lamb, red masala paste and cook for 1 hour or pressure-cook for 1/2 hour. Now add salt to taste and juice of one lime.
Garnish with chopped coriander and serve hot with rice or indian bread.

Tuesday, August 01, 2006

Vanilla Sponge Cake


Flour 115 gm, Powdered Sugar 115 gm,
Fat/ Margarine 60 gm, Eggs (large) 2,
Vanilla Essence 1/4 Tsp; Baking Powder 1/4 Tsp;
Water As Required


Pre-heat the oven to 180degree centigrade. Line a 1/2 Kg cake tin with grease-proof paper.
Sieve flour with baking powder. Cream the fat & sugar till light and fluffy. Beat eggs along with vanilla essence till stiff.Then add to the fat mixture. Add the flour all at once and mix, using cut and fold method, lightly. Add water to get a dropping consistancy. Pour into the tin and bake at required temperature for 30-35 minutes.

Monday, July 31, 2006

Semolina and Dessicated Coconut Cake


Dessicated Coconut 125 gm
, Semolina 125 gm,
Grain Sugar 250 gm, Eggs (large) 3,
Clarified Butter 1 Tb, Vanilla Essence 1 Tsp,
Milk 150 ml, Baking Powder 1/2 Tsp


Pre-heat the oven to 180 dgree centigrade. Line a 1 Kg cake tin with GP(grease-proof) paper.
Dissolve the sugar in milk and bring it to boil. Add semolina and cook till the raw flavour is gone. This takes about 2-3 mins. Add the clarified butter(ghee), des.coconut and mix well. Remove from fire immediately and allow the mixture to cool down completely. Beat eggs till stiff and add to the mixture along with vanilla essence and baking powder. Use the cut and fold method i.e. use the spatula to gently mix-in the eggs into the mixture. Pour into the lined tin and bake for 30-40 mins. Remove from tin and cool thoroughly.

Tuesday, July 25, 2006

Pickle Mania

Hyderabadi Raw Mango And Garlic Pickle

Ingredients :

Raw Mangoes 1 kg, Garlic Flakes 1/2 cup
Fenugreek Seeds 1/4 cup, Sesame Oil 1/2 cup
Red Chilli Powder 1/2 cup, Mustard Powder 1 /2 cup
Salt 1/2 cup

Method :

Cut the raw mango into 1/2 inch pieces.
In a bowl, mix together red chilli powder, salt, mustard powder,sesame oil and then add the raw mango pieces. Rub the mixture into the mango pieces.
Take a wide mouthed bottle, wash and rinse it with hot water, dry it completly and then wipe with a dry cloth.
Put a little mango mixture at the bottom to make a layer. Then add a layer of garlic flakes and fenugreek seeds. Repeat this process till all the mixture and the garlic and fenugreek seeds are used up. Now add the sesame oil till it completely covers the pickle.

Seal the bottle and keep in a dark, dry place for 2-3 weeks. Your pickle should be ready by then.
Note: the mustard powder should be like crushed seeds and not like a fine powder.


Spicy Green Chilli Paste (THECHA)


Green Chillies 250 gm,Cumin Seeds 1 tsp,
Mustard Seeds 1 tsp, Turmeric Powder 1/2 tsp,
Asafoetida a pinch(optional), Peanuts(crushed) 1/4 cup,
Chopped Coriander 1/4 Bunch, Lime Juice 1-2 tsp
Oil as required, Salt to taste


Cut green chillies into 1/2 inch pieces.Rub salt on them and keep aside for 15 minutes.
In a wok heat oil and add the mustard seeds and cumin seeds; when these crackle add the asafoetida and turmeric. Now add green chillies along with enough water to cook the chillies.When the chillies are cooked, add crushed peanuts and chopped coriander and mix well. Check salt and when the mixture is a little dry add lime juice and remove.
This pickle can be eaten as soon as it is ready. It can be refridgerated for upto a week or two.

Mixed Vegetables and Raw Mango Pickle


Raw Mango(finely diced) 1/2 kg, Carrots(finely diced) 200 gm,
Cauliflower(finely diced) 200 gm, Fresh Green Peas 100gm,
Mustard Seeds 1/2 cup, Red Chilli Powder 3/4 cup,
Asafoetida 1 tsp, Turmeric Powder 2 tsp,
Fenugreek Seeds 1 tsp, Salt 3/4 cup,


Mix together the raw mango, carrots, cauliflower, and peas.
Make a paste of mustard seeds, red chilli powder, asafoetida, turmeric,fenugreek seeds and salt, using water as required.
Mix this paste with the vegetable mixture and keep in an air-tight container for 2-3 days.
This pickle doesn't last very long; at the most 2 weeks if kept outside: but it will keep in the fridge for a month, though it tends to dry up in the fridge.

Wednesday, June 14, 2006

Home-made Pav bhaji Masala

Coriander seeds 2 cups
Red chilli powder 2 cups
Cumin seeds 1 cups
Amchur(Dry Mango) powder 2 tsp
Green Cardamum 25 gm
Cassia Cinnamon 25 gm
Cloves 25 gm
Black Cardamum 20 gm
Black Peppercorns 10 gm
Fennel seeds 2 tsp
Bay Leaf 2 no
star Anise 10 gm
Caraway seeds(shahi jeera) 25 gm
nutmeg and mace a pinch
Black salt 1 tsp
Dry roast all ingredients except the powders then blend all the ingredients to get a powder.
Serves 4-6 people.

Tuesday, June 13, 2006

Heart-Attack Pav Bhaji

I learnt this recipe from my mom;who used to make it only for me(no-one else in my family has ever dared to eat it.)It's spicy and full of butter.
Ingredients: cauliflower 500 gm,potatoes 350 gm, green capsicum 150 gm,green peas 350 gm, tomatoes 500-600 gm(some people like the tangy taste so add more if needed), red onions 350 gm,ginger garlic paste 2 tb, pav bhaji masala 100 gm, hot red chilli powder 50 gm, butter 150-200 gm, fresh coriander 1/2 bunch

Method: Boil all vegs except onion and tomato separately and smash them roughly.Then fry each veg separately using butter and keep aside.Saute onion in butter, when brown add tomatoes and saute till it resembles a pulp.Now add ginger garlic paste and the masala and red chilli powder and saute.Then add the remaining veggies and add water to get a sort of pouring consistancy.Then add remaining butter and chopped coriander and boil for a few min[5-10 min].Remove and serve with finely chopped coriander and chopped onion and bread rolls.
P.S. I will post the method of making pavbhaji masala in the next post.