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Friday, 7 June 2019

Green Peri Peri Sauce - Fusion Style


           My first try at preparing this amazing South African Peri Peri Sauce - Nando's style in a fusion style. I gave a twist to the original recipe and went in for some fresh green peppers and capsicum instead of the traditional red peppers. It turned out real yummy and appetizing. It is so easy to prepare and is such a simple recipe. It is both tangy and spicy, real chatpata, just the way I like it. So check for a step by step pictorial recipe to prepare it.










         So now there is absolutely no need to go in for those expensive store bought ones. Make it at home and refrigerate it for later use. You can enjoy it as a dip with some veggie crudites / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try. 








  • 5 long long green peppers, chopped
  • 1 capsicum, chopped
  • 1 onion, chopped
  • 7-8 garlic cloves, chopped
  • 8-10 green chilies
  • 4 tbsp. olive oil
  • 2 tbsp. vinegar
  • 1 tsp. oregano
  • 1/2 tsp. pepper powder 
  • 1/2 tsp. lemon zest
  • 1 tbsp. lemon juice 
  • salt to taste











          Heat 1 tbsp. oil in a pan and saute the onion, green peppers, capsicum and garlic for 2-3 minutes or till they turn translucent. Set aside to cool.

          Blend with the remaining ingredients to a puree. Store in a clean airtight bottle and refrigerate for 10-12 days. 

          You can enjoy it as a dip with some veggie crudites / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try. 











                      Heat 1 tbsp. oil in a pan and saute the onion, green peppers, capsicum & 
                      garlic for 2-3 minutes or till they turn translucent. Set aside to cool.



                      Blend with the remaining ingredients to a puree. Store in a clean airtight 
                      bottle and refrigerate for 10-12 days. 









                      Enjoy it as a dip with some veggie crudites / chips, use it as a marinade,
                      as a spread on sandwiches / parathas, as an accompaniment to appetizers 
                      or prepare a gravy with it. Lot of options. 











Thursday, 6 June 2019

Moringa (Drumstick) Leaves Pakora / Fritters


          Drumstick leaves has a lot of health benefits and is very nutritious. They are used to make dal (lentil curry) in many parts of India where it goes by different names. They are also used in making some yummy pakoras (fritters) that can be enjoyed as a tea time snack or as appetizers with some homemade chutney or sauce. They are absolutely easy to make as it requires only some basic ingredients, including of course the moringa leaves and gram flour. 






          You can also mix all the ingredients and refrigerate till frying time. This saves a lot of your time. When required, fry them and serve them hot with the accompaniments. It is super easy and tastes just yum. You can also make a kadhi or gravy out of any leftover pakoras. They comes out real well. Here in the picture you will find me relishing them as appetizers with some homemade red and green peri peri sauce. 







  • 1 cup besan (gram flour)
  • 1 cup (tightly packed) drumstick leaves, washed & drained
  • 1 tsp. ginger-garlic paste
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. red chili flakes
  • 1/4 tsp. pepper powder
  • 1/2 tsp. chaat masala
  • 1 tsp. flaxseed (opt)
  • 1/2 tsp. carom seeds
  • oil to deep fry










          In a bowl, mix all the ingredients (except oil) and make a batter by using required quantity of water. Refrigerate for some time. 

          Heat oil in a pan and drop spoonfuls of the prepared batter. Fry till light brown on all sides. Drain on a kitchen towel and serve as an appetizer with any chutney of your choice. 





















Wednesday, 5 June 2019

Drumstick Leaves Dal - South Indian Style


           Today let me share my version in a typical South Indian style tangy dal cooked with drumstick leaves. It is very delicious and is best enjoyed with hot steamed rice and a drizzle of some ghee if preferred and papad as accompaniment. It can also be relished with chapati. So check for a step by step pictorial recipe to prepare this healthy dal.







          Drumstick leaves in general has a lot of health benefits and is very nutritious. They are used to make yummy dal (lentil curry) in many parts of India where it goes by different names. There are various methods of preparing it and every individual and home has their own unique way of cooking this dal. 





  • 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
  • 1 cup (tightly packed) drumstick leaves
  • 1 tomato, roughly chopped
  • 2-3 green chilies
  • 2 tbsp. oil
  • 2-3 dry red chilies, broken
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 sprig curry leaves
  • 5-6 garlic, chopped / crushed
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. tamarind paste








          Pressure cook the soaked dal, drumstick leaves, tomatoes and green chilies with 1 1/2 cups water for 4-5 whistles. Mash slightly and keep aside.

          Heat oil in a pan. Temper with mustard seeds, cumin seeds, dry red chilies, curry leaves and garlic. Saute till the garlic changes colour.

    Add turmeric powder and salt and give it a stir. Add the boiled dal and tamarind paste. Simmer for 4-5 minutes on a low flame. 

          When done, switch off the flame and serve with plain steamed rice and papad as accompaniment.



Note - 
You may add some chopped onions if you like. In that case, saute them in oil along with the tempering before adding the boiled dal. 












                      Pressure cook the soaked dal, drumstick leaves, tomatoes & green chilies 
                      with 1 1/2 cups water for 4-5 whistles. Mash slightly and keep aside.



                     Heat oil in a pan. Temper with mustard seeds, cumin seeds, dry red chilies, 
                     curry leaves and garlic. Saute till the garlic changes colour.



                      Add turmeric powder and salt and give it a stir. 




                      Add the boiled dal & tamarind paste. Simmer for 4-5 minutes. 






                                Serve with plain steamed rice.












Tuesday, 4 June 2019

Sojne Pata diye Bhaja Muger Dal (Drumstick Leaves Dal - Bengali Style)


          This is a simple, homemade style dal (lentil) made with dry roasted green gram (moong dal) along with some drumstick leaves. The latter has a lot of health benefits and is nutritious, so I combined the two to make this dal. It turned out very yummy and can be had either with rice or chapati. But I prefer having it with plain steamed rice. This is no restaurant style dish and it is a no-onion-no-garlic recipe. I gave a panch phoron flavor to the dal a la Bengali style.  So check for a step by step pictorial recipe to prepare it.








          Dal-Chawal is an ultimate comfort food for many. At times we just can't do without it. A simple homemade dal served along with plain steamed rice is just out of this world. A dollop of  ghee and accompanied with some papad, potato / eggplant fry is something irresistible. What can one ask for? End of the day this is pure divine. You need nothing else. So make this simple dal a little more healthy by adding some Drumstick (Moringa) leaves and see the difference it makes. So Happy Cooking !!!





  • 1/2 cup moong dal (green gram), dry roasted & soaked for 30 minutes
  • 1 cup (tightly packed) drumstick leaves
  • 2 tbsp. mustard oil
  • 1 tsp. panch phoron
  • 2 dry red chilies
  • 2 bay leaves
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 tsp. ginger, grated
  • 2 green chilies, slit
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. ghee








          Pressure cook the soaked dal, drumstick leaves and 1 1/2  cups water for 4-5 whistles. Mash slightly and keep aside.

          Heat oil in a pan. Temper with dry red chilies, bay leaves, cinnamon, cardamoms, cloves, ginger, panch phoron and turmeric powder. Saute for a few seconds.

          Add the boiled dal, green chilies and salt. Bring it to a boil and simmer for 4-5 minutes on a low flame. When done, switch off the flame and add the ghee. Give it a stir. 

          Serve with plain steamed rice and some aloo bhaja (potato fry), begun bhaja (eggplant fry) or papad for a wholesome simple meal. 











                     Pressure cook the soaked dal, drumstick leaves & 1 1/2 cups water for 
                     4-5 whistles. Mash slightly and keep aside.



                      The boiled dal. 



                      Heat oil in a pan. Temper with dry red chilies, bay leaves, cinnamon, 
                      cardamoms, cloves, ginger, panch phoron and turmeric powder. Saute for 
                      a few seconds.



                      Add the boiled dal, green chilies & salt. Bring it to a boil and simmer for 
                      4-5 minutes on a low flame. 





                      When done, switch off the flame and add the ghee. Give it a stir. 








                     Serve with plain steamed rice, accompanied with some aloo bhaja (potato 
                     fry), begun bhaja (eggplant fry) or papad for a wholesome simple meal. 












Monday, 3 June 2019

Paneer Fenugreek Seeds Curry


          Fenugreek seeds helps in lowering blood sugar levels, controls cholesterol and is diabetic friendly, besides various other benefits. Methi paneer is a very popular dish usually served in restaurants and also made in many homes. But I would like to share a quick curry using paneer and fenugreek seeds. It is definitely a must try recipe if you are in favour of a simple homemade side dish. They can be served with rice or chapati. So check for a step by step pictorial recipe to prepare this yummy delicacy.








  • 100 gms. paneer cubes
  • 3 tbsp. fenugreek seeds, soaked overnight 
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 tsp. ginger, finely chopped
  • 1 tsp. green chilies, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. red chili powder
  • 1/2 cup yoghurt, beaten
  • 1 tsp. coriander leaves, chopped 





          Heat oil in a pan and temper with cumin seeds, asafoetida, ginger and green chilies. Saute for a few seconds. Add all the dry spices and give it a stir. 

          Add the yoghurt, soaked fenugreek seeds and paneer. Simmer, stirring continuously for 2-3 minutes on a low flame. 

          When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or chapatis. 




                      Heat oil in a pan and temper with cumin seeds, asafoetida, ginger & green 
                      chilies. Saute for a few seconds. 




                      Add all the dry spices and give it a stir. 



                      Add the yoghurt, soaked fenugreek seeds 



                      and paneer. Simmer, stirring continuously for 2-3 minutes on a low flame. 




                      When done, switch off the flame and garnish with coriander leaves. 






                                Serve as a side dish with rice or chapatis. 











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