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Showing posts from February, 2016

Chickpeas Kurma

Chickpeas Kurma Chickpeas kurma is a rich and tasty dish. Chickpeas is slowly cooked in a rich mildly spiced cashew nut gravy. You can also add other vegetables to the gravy. It pairs perfectly with chapathi/naan Give this recipe a try... Ingredients Chickpeas- 1 1/2 cup Onion- 1 large Tomato-1 Ginger garlic paste- 1 tsp Green Chilly -3-4 Chilly powder- 1/2 tsp Turmeric powder- 1/3 tsp Coriander powder- 1 tsp  Whole garam masala- cardamon-1, clove- 2 Cinnamon- 1 stick, star aniseed-1 Thick coconut milk- 3/4 cup coriander leaves- a little Cashew nuts- 12-15 Fennel seeds- 1/2 tsp Soak chickpeas for 4 to 5 hours and cook till soft. Soak cashew nuts and fennel seeds in 1/2 cup of warm water for half an hour(or you can put cashews into boiling water for two minutes,drain and then wash with cold water if you want it quick). Make a fine paste and set aside. Heat oil in a pan and add whole spices and roast till there is a nice aroma. Add onion,green chi

Prawns Pineapple Skewers

Prawns Pineapple Skewers Prawns and pineapple skewers is a perfect appetizer for get together or any occassion. It is mildly spicy with sweetness from the pineapple.  I have used chipotle chille peppers which has a smokey flavor, perfect for grilling.You can substitute it with smoked paprika or regular chilly powder. Try this, you will surely love it. Ingredients Shrimp- large size- 12-15 Pineapple cubes- 3/4 cup Chipotle chile pepper- 3/4 tsp Pepper powder- 1/4 tsp Mint leaves- a few Ginger - 1 inch thick Garlic- 4-5 pods Lemon juice- 1 tsp Corn starch- 1 tsp (optional) salt to taste Oil- 2 tsp Skewers- 6-7 Small Make a paste of mint leaves, ginger and garlic. Mix chipotle chile pepper, salt, pepper powder and lemon juice and marinate prawns with this paste.Set aside for 10  minutes. Meanwhile soak the skewers in water. Sprinkle corn starch to the prawns and gently mix. This will help to bind the marinade while grilling/frying. Skewers shrimp and pineapp

Vazhuthananga Thairu Curry/Eggplant Yogurt Curry

Vazhuthananga Thairu Curry/Eggplant Yogurt Curry Today's recipe is a quick side dish for rice made with eggplant and tempered yogurt.  Give this recipe a try ,you will surely love it. Ingredients Eggplant - 1 medium sized ( or 6-7 small ones) Yogurt- 1 1/2cup Onion- 1/2 Green chilly-3 Curry leaves- 1 spring Turmeric powder- 1/4 tsp Chilly powder- 1/2 tsp Fenugreek powder- 1/4 tsp Cumin powder- 1/4 tsp Hing/asafoetida- a pinch Mustard seeds- 1/2 tsp Oil- 2 tbs salt to taste Cut egg plants into cubes and mix turmeric, chilly powder and salt. Heat oil in a pan and add mustard seeds. When it splutter add onions, green chilly, curry leaves and saute for a minute. Not add the eggplant and saute for two minutes in high heat. Cover and cook in low flame and till eggplants gets slightly roasted. Switch off the flame and allow it to cool down a bit. Mix yogurt with fenugreek powder, hing,cumin powder and salt. Pour this over the roasted eggplant and ge

Paneer Kathi Rolls

Paneer Kathi Rolls Paneer katti rolls is a delicious wrap with a flavorful paneer tikka masala filling . It is quick and easy to make and is perfect for lunch box and picnics. It has an enticing smoky flavor of grilled paneer and its tangy spicy marinade makes it everyone's favorite.You can use left over paneer tikka to make the wraps. Ingredients For the wraps Wheat flour- 1 cup Maida- 1 cup Sugar- 1 tsp Salt - to taste Milk- 1/2 cup Oil- 1 tsp` For the filling Paneer - 200 grams Red bell pepper- 1/2 cup (sliced or cubed) Green Bell pepper 1/2 cup Onion- 1/2 cup Gram flour- 2 tsp Ginger garlic paste- 1 tsp Turmeric powder- 1/3 tsp Kashmiri Chilly powder- 1tsp Garam masala- 1 tsp Cumin powder- a pinch Chat masala- 1/2 tsp Yogurt- 1 cup (hung curd) lemon juice-1/2 lemon To make chutney (Optional) Mint leaves- a handful Coriander leaves- a handful Green chilly-1 Ginger- 1 small piece yogurt- 1/2 cup To make the filling Cut paneer into

Rasa vada/Rasam vadai

Rasa vada/Rasam vadai Rasa vada is a delicious tea time snack common in  restaurants and tea stalls. It is also served as breakfast in tiffin stalls in South India. Spicy, crispy parippu vada made with thuvar vada/ channa dal soaked in tangy and mildly spiced rasam smells and tastes yummy . Try this, you will surely love it. Ingredients To make vadas  Thuvar vada/ channa dal-1 cup Green chilly- 3 Shallot- 2 chopped Ginger- 1inch thick Hing/ asafotida- a pinch Turmeric powder- a pinch Curry leaves salt to taste Oil for frying-1 cup To make rasam  Tamarind pulp thick- 1/2 cup Shallots- 3-4 Garlic crushed- 2 pods Turmeric powder- 1/3 tsp Chilly powder- 3/4 tsp Cumin powder- 1/4 tsp Fenugreek powder- a pinch Sugar- 1/4 tsp salt to taste Asafoetida/Kayam- a pinch Mustard seeds- 1/2 tsp Cumin seeds- 1/3 tsp Curry leaves- a few Chopped coriander leaves- a little Oil - 2 tsp   To make rasam : Heat two tsp of oil in a pan. Add mustard seeds, cumin, curr