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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
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 chilly,salt and saute till it changes c…

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.

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 pineapple and place flat on greased …

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.
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 gently mix in. Put it back on stove in ve…

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.
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 two inch thick cubes. Cut the veggies for stir f…

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.


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, curry leaves and crushed garlic and saute for a …
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