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Monday, 21 January 2019

Eggplant Rice


          This simple one-pot meal can be made with any leftover rice. It goes well with raita and papad. Enjoy it for breakfast, lunch or brunch. In fact it can also be packed for a lunch box meal. All eggplant lovers will simply love this amazing and yummy fried rice. So do give it a try by following a step by step pictorial recipe to prepare it. 
       







  • 3 long eggplants, chopped
  • 2-3 tbsp. oil
  • 1 tsp. mustard oil
  • pinch of asafoetida
  • 1-2 sprigs curry leaves
  • 1-2 dry red chilies
  • 1 tsp. urad dal (split green gram)
  • 1 onion, chopped
  • 1 tsp. ginger, chopped
  • 1 tsp. garlic, chopped
  • 1-2 green chilies, slit 
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. sambar powder
  • 1 tsp. red chili powder
  • 2-3 cups cooked rice
  • 1 tbsp. coriander leaves, chopped









          Heat oil in a pan and temper with mustard seeds and fry red chilies. After it stops spluttering add the curry leaves, urad dal and asafoetida. Saute for a few seconds more.

          Add the chopped onion, garlic, ginger and green chilies. Stir fry till light brown. Now add all the dry spices and mix well. 

          Add the eggplants and cook, covered,  on a low flame till they are tender. You may sprinkle some water if needed. 

          Add the cooked rice and combine everything well. Stir fry for 2-3 minutes. Switch off the flame and garnish with coriander leaves. Serve with raita and papad.





                     Heat oil in a pan and temper with mustard seeds & fry red chilies. After 
                     it stops spluttering add the curry leaves, urad dal and asafoetida. Saute
                     for a few seconds more.



                     Add chopped onion, garlic, ginger & green chilies. Stir fry till light brown. 



                     Now add all the dry spices and mix well. 




                     Add the eggplants and cook, covered,  on a low flame till they are tender. 



                      Add the cooked rice and mix everything well. Stir fry for 2-3 minutes. 



 Switch off the flame and garnish with coriander leaves. 





                                Serve with raita and papad.








Sunday, 20 January 2019

Keema Pasta Curry


          There is nothing fancy about this dish. It is just a simple no-fuss homemade style keema curry. As I had some leftover boiled pasta, I added them to the curry. So make your usual Keema Masala and add some boiled pasta or macaroni to make a fusion out of it. 

          It can be relished either with plain steamed rice / flavoured rice or any Indian bread for a wholesome meal. How's that? You can also have it just as it is. In that case, increase the quantity of pasta. So do check for a simple and easy step by step pictorial recipe to prepare this amazing and yummy treat.








  • 1 cup mutton mince / keema, washed & drained 
  • 1/2 cup pasta, boiled al dente with a pinch of salt & drained
  • 3 tbsp. oil
  • 1-2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamoms 
  • 4-5 cloves
  • 1 tsp. cumin seeds
  • 2 onion, sliced
  • 1" ginger
  • 2-3 garlic cloves
  • salt to taste 
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tbsp. red chili powder
  • 1 tomato, chopped
  • 1 tsp. garam masala powder
  • 1 tsp. ghee
  • 1 tsp. coriander leaves, chopped








          Grind 1 onion, ginger and garlic into a smooth paste. Keep aside.

          Heat oil in a pan and temper with bay leaves, cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds.

          Add remaining onion and stir fry till light brown. Now add the ground paste and continue to saute till the oil separates.

          Add all the dry spices (except garam masala powder) and mix well. Now time to add the tomatoes and cook, covered on a low flame till it is nicely mashed.

          Add the drained keema and cook till dry. Add 1 cup water, cover and simmer till the gravy thickens.

          When done, add the boiled pasta, garam masala and ghee. Give it a toss and switch off the flame. Garnish with coriander leaves and keep it covered for 4-5 minutes. 

           Serve as a side dish with either plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, kulcha, paratha or just plain chapati. You may also enjoy with appam, idiyappam or dosa.




                     Heat oil in a pan & temper with bay leaves, cumin seeds, cinnamon, cloves
                     and cardamoms. Saute for a few seconds. Add remaining onion and stir 
                     fry till light brown. 



                      Now add the ground paste and continue to saute till the oil separates.




                     Add all the dry spices (except garam masala powder) and mix well. 



                    Add tomatoes & cook, covered, on a low flame till it is nicely mashed.




                      Add the drained keema and cook till dry. 



                      Add 1 cup water, cover and simmer till the gravy thickens.




                      When done, add boiled pasta, garam masala & ghee. Give it a toss and
                      switch off the flame. 



                      Garnish with coriander leaves and keep it covered for 4-5 minutes. 







                      Serve as a side dish with either plain steamed rice, jeera rice, plain biryani,
                      pulao, naan, tandoori roti, kulcha, paratha or just plain chapati. You may also
                      enjoy with appam, idiyappam or dosa.











Saturday, 19 January 2019

Dried Green Peas Rasam


          Rasam is a must-have in any South Indian menu. It is refreshing, delicious and light on the tummy. There are many types of rasam that you can dish out. So today let me share a healthy Dried Green Peas Rasam that I prepared with some homemade rasam paste. It is a very easy and a simple recipe. 

          A nice hearty rasam is anytime welcome and is an awesome treat. It is especially comforting during winter as it helps to keep us warm. You may relish as a side dish with rice, accompanied with some papad, as an appetizer or as a soup with some bread sticks. So do give it a try by following a step by step pictorial recipe to prepare this amazing dish. 











  • 1/3 cup dried green peas, soaked overnight
  • 1 tsp. cumin seeds
  • 1/4 tsp whole peppercorns
  • 2-3 garlic cloves
  • 1-2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 2 dry red chilies
  • pinch of asafoetida
  • 1 sprig curry leaves
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 2 cups water
  • 1-2 tbsp. lime juice
  • 1 tsp. coriander leaves, chopped
  • pinch of chili flakes (opt)








          Boil the soaked green peas and then blend into a paste. Keep aside. Grind the cumin seeds, peppercorns and garlic along with some water into a smooth paste. keep aside.

         Heat oil in a pan and temper with dry red chilies, curry leaves, asafoetida and mustard seeds. Saute for a few seconds. 

          After it stops spluttering add the cumin paste and turmeric powder. Stir fry for a minute. 

          Then add the peas paste and continue to saute til dry. Add water and salt to taste. Bring it to a boil and simmer on a low flame for 2-3 minutes.

          Switch off the flame and add lime juice. Garnish with coriander leaves and chili flakes. Serve either with rice, as an appetizer or as a soup with some bread sticks.



Note - 
1.  You may substitute dried peas with either fresh green peas or frozen ones. 





                     Heat oil in a pan & temper with dry red chilies, curry leaves, asafoetida
                     and mustard seeds.  Saute for a few seconds. 



                      After it stops spluttering add the cumin paste & turmeric powder. Stir fry
                      for a minute. 



                      Then add the peas paste & continue to saute til dry. 




                      Add water & salt to taste. Bring it to a boil and simmer on a low flame
                      for 2-3 minutes.



                      Switch off the flame & add lime juice. Garnish with coriander leaves 
                      and chili flakes.





                    Serve either with rice, as an appetizer or as a soup with some bread sticks.












Thursday, 17 January 2019

Okra Stir Fry


          This is a simple and a quick homemade style okra curry with some potatoes and mint thrown in. This dry preparation is a great side dish to be enjoyed either with rice or chapatis. The addition of mint leaves enhances the flavor and is finished off with a sprinkling of some toasted sesame seeds. So do give it a try by following a step by step pictorial recipe to prepare it.








  • 500 gms. bhindi (okra), chopped
  • 1-2 potatoes, chopped
  • 2 green chillies, chopped
  • 2  tbsp. oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. toasted sesame seeds 
  • 2 tbsp. mint leaves, chopped








          Heat oil in a non-stick pan and temper with cumin seeds. After it stops spluttering, add the hing and potatoes. Saute till light brown.

          Add the chopped okra, green chilies, salt, turmeric powder and coriander-cumin powder. Stir fry, covered, on a low flame. Stir at intervals. 

          When done, add the mint leaves and sesame seeds. Give it a toss and serve as a side dish with any Indian bread or rice.

























Monday, 14 January 2019

Pepe Shukto (Papaya Curry - Bengali Style)


          Shukto in general is a traditional Bengali cuisine and a great comfort food for most Bengalis. It is considered as a delicacy. No menu is complete without this dish. It can be cooked with a medley of veggies, with or without bitter gourd. It is served with hot steamed rice at the beginning of a full course meal. 

           There are many versions to preparing Shukto. So let me share Raw Papaya Shukto, that is considered to have a cooling effect on the tummy. It is a simple preparation with minimal of spices and is tempered with Bengali five spice - panch phoron. So do give it a try and will be pleased to hear from you. 








  • 1 medium size papaya, chopped
  • 8-10 bori / vadi (dried lentil dumplings)
  • 2 tbsp. mustard oil
  • 2 bay leaves 
  • 1-2 dry red chilies
  • 1 tsp. panch phoron (five spice)
  • 2 green chilies, slit
  • salt to taste 
  • 1/4 tsp. turmeric powder (opt)
  • 1 tsp. roasted cumin powder
  • 1 tsp. ginger paste
  • 1 tsp. whole wheat flour
  • 1 tbsp. kasundi / mustard paste
  • 1 tsp. ghee
  • 1 tbsp. coriander leaves, chopped (opt)








          Heat oil in a pan and temper with bay leaves, red chilies and panch phoron. Saute for a few seconds. After it stops spluttering, add the vadi and fry till light brown.

           Add the chopped papaya and all the dry spices. Mix everything well and stir fry on a high flame for 2-3 minutes. 

          Add 1 cup water and green chilies. Simmer, covered till the papaya is cooked. You may add more water if not done. 

          Add the ginger paste, whole wheat flour and kasundi  mixed with 1/4 cup water. Give it a stir and simmer for a minute.

          Switch off the flame and add the ghee and coriander leaves. Serve as a side dish with plain steamed rice. 



















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