Wednesday, October 20, 2010

yogurt rice

here's the recipe...


2 C boiled tukda rice or basmati rice
2 C yogurt
1 tbsp roasted chana
1/2 C peanuts
1 tsp rai
1 strand of kadi patta (curry leaves)
1/2 tsp ginger garlic paste
a pinch of hing
1 tsp oil
salt to taste


1) Boil rice a little more than usual because we dont want the rice to be grainy.

2) Let rice cool. Mix yogurt in rice. Ad more yogurt if necessary for a semi liquid consistency.

2) For Tadka, in a small pan, add oil, let it heat up, add hing and peanuts.

3) Once peanuts turn brown, add salt, rai, chana, kadi patta, ginger garlic paste and let them cook for about a minute.

4) Add this tadka to the yogurt and rice mixture and mix very well.

5) Serve with pickles.

Serves: 2

Monday, August 30, 2010

roasted brussel sprouts (Indian style)

Brussel sprouts are not liked by grown ups as well as children, but they can taste good by roasting them. Roasting brings out the flavor of any vegetable and when combined with Indian spices, they taste real good. Sprouts are healthy too so here is the recipe.


20 brussel sprouts
1 medium onion, chopped
1 green chili, chopped
1/4 tsp mustard seeds (rai)
1 tsp garam masala
1 tsp coriander powder (dhaniya)
1/2 tsp red chili powder
1/4 tsp turmeric powder
2 tbsp oil
salt to taste


1) Chop the brussel sprouts into smaller pieces.

2) Preheat oven to 400 degrees.

3) Mix all the above ingredients and place them on a cooking sheet.

4) Let them roast for about 40 minutes or until tender.

5) Serve hot with chapati or as a side.


Thursday, August 26, 2010

Beetroot Pulav

This recipe is just combining some of favorite ingredients, rice , beetroot and spices :)
I love the color of this dish and the taste is fabulous plus it is healthy because of the antioxidants in beetroot and nutrients of the veggies. You can combine veggies of your choice as well.
Here it is..


1C basmati rice
2 C vegetable stock
1 small beetroot
1 small onion
1 small carrot
1/4th cauliflower
1/4th C peas, thawed
1/4th C paneer
1/4 C green pepper
1/2 tsp jeera (cumin)
2 cloves
2 tsp oil
1/2 tsp chili powder
1 tsp garam masala
2 bay leaves
salt to taste


1) Cut all the veggies in thin slices.

2) In a pressure cooker, add oil and let it become hot.

3) Add cumin seeds, cloves and bay leaves to the oil. When jeera starts to splutter, add all the veggies. Lt them cook for about 5 mins.

5) Add rice to the veggie mixture. Add stock and seasonings and pressure cook until you hear a whistle.

6) Serve hot with raita and papad

Serves: 4

Thursday, July 22, 2010

quick microwave sweet and sour mango chutney

This is a very simple and delicious chutney. This recipe is my mother's and when you put it on the table when you have guests, it will look as if so much work was put into it.
Here it is...

19-20 strips of raw mango
1/4 tsp oil
1/4 tsp jeera (cumin seeds)
1/4 tsp calonji (onion seeds)
1/4 tsp saunf (fennel seeds)
3 tsp sugar
1/2 C water
1/4 tsp garam masala
a pinch of turmeric
salt to taste

1) In a microwave safe bowl, add oil and heat up for 1 min.

2) Add jeera, calonji and saunf and microwave for a minute.

3) Add mango , salt , turmeric and water, and microwave for 3-5 minutes or until the mango becomes tender.

4) Add sugar, garam masala and microwave for another minute.

5) Let cool for 4-5 hours until all the flavors marry. It is ready to serve.

6) Serve with any spicy dish.

Friday, July 2, 2010


My husband, CJ, is a khichdi expert and i could never make a khichdi as tasty as his. So whenever I feel like having khichdi, i ask him to cook it. I thought of putting his recipe in the blog because this is really simple. Everybody can make it because of it's precise measurements. As for me, i just refuse to learn it, coz i have CJ to make it for me ;-)


1/2 C basmati rice
1/4 C split moong daal (green)
1 tsp jeera
2 tbsp oil
2 green chillies finely chopped
1 tsp garam masala
1 tsp black pepper
1/2 C chopped onion
1 tomato finely chopped
4 C water
salt to taste


1) In a pressure cooker, heat oil and add jeera. When it starts to splutter, add green chillies and onions. Let it turn brown.

2) Add tomatoes, let it cook for 2 minutes. Add garam masala.

3) Add the mixture of rice and daal, pour in water and add salt and black pepper.

4) pressure cook until one whistle and turn off the heat. Let the khichdi cook until all the pressure goes off by itself.

5) Serve hot with achar and papad

Serves: 4

Saturday, June 26, 2010

lemony buttermilk pancakes with strawberry and bananas

This is a basic pancake recipe which can be made at home very easily and tastes awesome, much better than a store bought pancake mix. Here it is...

1 C buttermilk
1C all purpose flour (you can also use whole wheat flour to make it healthier)
1 large egg
1 tbsp melted butter
1 tsp baking powder
1/2 tsp salt
1 tsp sugar
1/2 tsp lemon zest

maple syrup
1/2 C sliced strawberries
1/2 C sliced bananas
(you can use any fresh fruits a your topping)


1) In a large bowl mix all the ingredients of the batter to form a cake like consistency batter. If it is too thick add some more buttermilk. If you do not want to buy a whole lot of buttermilk, you can always make buttermilk at home by mixing 1 tbsp of yogurt or lemon juice with 1 cup of milk and let it rest for 10 minutes.

2) heat a flat girdle and spread some butter on it. With a ladle, pour the pancake batter on the girdle. Do not spread.

3) Once some bubbles appear on pancake, it is ready to flip. Cook on the other side for about 2 minutes. Prepare rest of the pancakes in the same manner.

4) Place all the toppings on top and enjoy !

Serves: 4 (2 pancakes each)

Monday, June 21, 2010

lauki ki sookhi sabzi

This is also a very simple recipe which i started making when i start working. It is always difficult to prepare a whole lot of complicated food when you are tired and just want to relax. This sabji basically cooks on its own and goes very well parathas and makes a light and satisfying meal.
So, here it is...


2 C chopped lauki (bottle gourd)
1 tsp coriander seeds
1/2 tsp mustard seeds
a pinch of hing (asafoetida)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp chopped green chillies
1 tsp coriander powder
1 tbsp oil


1) In a hot pan, pour oil, add hing, coriander seeds and mustard seeds. Let them splutter.

2) After they start spluttering, add turmeric powder, green chillies and red chilli powder. Add the chopped lauki. Mix well, simmer and let cook for about 5-8 minutes.

3) Add coriander powder and let cook on high for 2 minutes.

4) Serve hot with paranthas.

Serves: 2

Friday, June 18, 2010

open faced healthy tomato sandwiches

Nowadays, i am always trying to make healthy recipes, to maintain my weight.
I firmly believe that you don't have to starve to stay thin and you can always substitute healthy ingredients with the fatty ones and still have a flavorful meal ans loose weight !
So i experimented and loved the taste of these sandwiches. These make a healthy lunch without making you feel guilty. this is a great recipe for tomato lovers. Here it goes...


2 slices of whole wheat bread
1 tomato sliced
1 tbsp of chopped fresh basil
1 tbsp of semi-soft goat cheese
1/2 tsp olive oil

1) Brush the slices of bread with olive oil and toast them on a hot girdle until they get a light golden brown crust.

2) On each slice place the slices of tomatoes.

3) Sprinkle salt, pepper, chopped basil and goat cheese on top. Goat cheese has relatively less calories than mozzarella. But you can always use mozzarella as it goes well with tomato and basil.

4) Place in oven and broil on high for about 10 minutes until the goat cheese starts looking softer and tomatoes are roasted. Voila !

Serves: 1

Thursday, June 3, 2010

lauki ka raita

Here the recipe ....

1/2 C grated bottle gourd (lauki)
2 C yogurt
1 tbsp finely chopped onion
1 tsp jeera(cumin) powder
1/4 tsp red chilli powder
salt to taste


1) In a microwave safe bowl, mix half a cup of water and grated lauki. Microwave for 4-5 minutes until the lauki becomes tender as shown below.

2) In a serving bowl, mix the cooked lauki and rest of the ingredients and serve chilled.

Serves 4

Friday, May 28, 2010

Mirchi ka achar

This is a very simple recipe for mirchi achar. Usually our mothers and grandmothers are expert at making pickles and we leave that task at them. But this recipe is so simple that even novice cooks and brand new wives can make it and enjoy the taste of homemade achar ! So without wasting any time, here it is..


250 gms green chillies
2 tablespoons white mustard seeds
2 tablespoons saunf
1 tablespoon methi dana (fenugreek seeds)
1 teaspoon turmeric powder
2 tablespoons salt
sarson ka tel (mustard oil)


1) Wash the green chillies and dry them in sun. Chop the green chillies.

2) In a dry pan, roast saunf and fenugreek seeds until you can smell the aroma of spices. Cool them and in a mixer, grind this masala with mustard seeds.

3) In a glass jar mix this mixture with chopped green chillies, add salt, turmeric powder and oil until the green chillies are submerged in oil.

4) keep this achar in a dry place for a week until it is ready to eat.

Thursday, May 20, 2010

spicy green chillies and peanut chutney

I am writing after a long long time and that is because i was busy with my masters. Finally its done and i am waiting for my convocation. During this time, i got to know a lot of simple recipes which made my student life easier. This recipe is one of them. Believe it or not , i got this recipe from my brother who lives alone and loves to cook!! here it goes.


1 bunch cilantro
1/2 cup peanuts
6-7 green chillies
salt to taste
a pinch of sugar
1/2 cup yogurt
1/2 teaspoon oil


1) spread the oil on a flat top or pour in a pan.

2) Roast the peanuts and green chillies together until the peanuts become brown and green chillies are roasted. Let them cool for about 20-25 minutes. This step is important because this leaves the peanuts crunchy in the chutney rather than becoming soggy because of the steam.

3) Add peanuts and green chillies and rest of the ingredients into a blender to form a fine paste.

4) You can modify the amount of green chillies according to your spice level. I usually use the green chillies grown at home which are not that spicy.

Serving size: 2 tablespoons
Serves 4