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Friday, 31 March 2017

Simple, Spicy & Tangy Mutton Fry


          If you are looking for a simple and an absolutely easy dry Mutton fry, then here is one just for you. It is a bit spicy and tangy, which can be adjusted accordingly. It has minimum of spices, yet it was delicious. 

         Garnish with some fried curry leaves, red chili flakes and a dash of lime and relish with some pulao, raita and salad as accompaniments. So please check for a step by step method with pictures to prepare it.









  • 1/2 kg mutton on bones, boiled & drained
  • 2-3 onions, sliced
  • 5-6 garlic cloves, sliced
  • 2-3 tbsp. oil
  • 2 dry red chilies
  • salt to taste
  • 1 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • fried curry leaves & a pinch of red chili flakes to garnish
  • 1 tsp. lemon juice to garnish






          Heat oil in a pan and saute the red chili and garlic till they turn light brown. Then add onion and saute for two minutes.

          Add the curry leaves and continue to fry till it turns light brown. Now add the salt, turmeric powder, red chili powder and a sprinkle of some stock.

          Mix everything well and fry on a medium flame till dry. Garnish with fried curry leaves, red chili flakes and a dash of lime. Serve with any form of Indian flat bread or flavoured rice.




               Heat oil in a pan and saute the red chili and garlic till they turn light brown. 



                               Then add onion and saute for two minutes.



                              Add the curry leaves and continue to fry till it turns light brown. 




                               Now add the salt, turmeric powder, 



                               ......red chili powder and a sprinkle of some stock.




                               Mix everything well and fry on a medium flame till dry. 



                 Garnish with fried curry leaves, red chili flakes and a dash of lime. Serve with
                 any form of Indian flat bread or flavoured rice.












Thursday, 30 March 2017

Gulkand Oats Kheer (Rose Flavoured Oats Pudding)


          Make this simple Oats Kheer (Pudding / Payasam) and add some gulkand for a lingering rose flavour. There is no cooking involved and it can be served as an after-meal dessert or can be had for a healthy breakfast. It tastes simply delicious when had as it is too. You can have them guilt free as it is not laden with ghee. The addition of rose water and cardamom powder gives it a mild flavour. So go ahead and indulge in this easy to make chilled delicacy.








  • 1/2 cup oats, dry roasted
  • 1 cup milk
  • 1 tbsp. gulkand
  • 1 tbsp. honey
  • pinch of cardamom powder
  • 2 tbsp. fresh grated coconut
  • 1 tsp. rose water
  • few dry rose petals to garnish







          In a bowl, mix together all the above mentioned ingredients (except rose petals) and refrigerate it overnight. 

          Garnish with rose petals and serve as an after-meal dessert or for a healthy breakfast.
















Methi Paneer


          I would like to share a simple recipe of Methi Paneer (Cottage Cheese & Fenugreek Leaves Curry). Very yummy and healthy, they can be served as a perfect side dish to plain rice, jeera rice, roti or any flat Indian bread. 

          It has a slight gravy like consistency but it can be adjusted according to your preference. Do give it a try by following a step by step method with pictures for your convenience. Bon Appetit !!!!








  • 1 cup paneer cubes (cottage cheese)
  • 1 bunch methi (fenugreek) leaves, chopped
  • 2 tbsp. oil
  • 2 bay leaves
  • 1 tsp. cumin seeds
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1" cinnamon stick
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1 tsp. cumin powder
  • 1 tbsp. coriander powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • salt to taste
  • 1 cup milk
  • 1 green chili, slit






          Sprinkle some salt over the chopped fenugreek leaves and leave aside for 10-15 minute. Rinse well under running water and drain. This will help in removing the bitterness.

          Heat 1 tsp. oil and saute the drained fenugreek leaves till dry. Keep aside. Heat remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds. 

          Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Fry till the oil separates. 

          Add the sauteed fenugreek leaves, paneer cubes, green chili and milk. Mix well, cover and simmer on a medium flame for 2-3 minutes. 

          Switch off the flame and transfer to a serving dish. Serve as a side dish with plain steamed rice, pulao, plain biryani, jeera rice, roti, paratha, kulcha, naan or just plain chapatti for a sumptuous meal. 




                  Heat 1 tsp. oil and saute the drained fenugreek leaves till dry. Keep aside. 



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



                               Add the onion and fry till light brown. 



               Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with 
               some water. Fry till the oil separates. 



                       Add the sauteed fenugreek leaves, paneer cubes, green chili and milk. 



                               Mix well, 




                               cover and simmer on a medium flame for 2-3 minutes. 






                  Serve as a side dish with plain steamed rice, pulao, plain biryani, jeera rice, 
                  roti, paratha, kulcha, naan or just plain chapatti for a sumptuous meal. 










Wednesday, 29 March 2017

Methi Na Gota (Fenugreek Leaves Pakoras / Fritters - Gujarati Snack)


          This is a very popular Gujarati snack where fenugreek leaves are mixed with gram flour and other seasonings to be deep fried. A great tea-time snack, this delicacy can be found in all eateries. They are crisp on the outside and soft and spongy from inside. 

          So next time if you are thinking of making any snack, do try this yummy pakoras / fritters. They can also be relished as appetizers with green chutney. (I had mine with some homemade hummus for a change). So follow a simple step by step method with pictures to prepare these small bites.






          Recently I had the opportunity of relishing these awesome pakoras in a large snack joint on my way from Baroda to Surat. They were so delicious - light and spongy. We had them with our evening cup of tea, but I would enjoy them more with some chatpata mint chutney. They are so easy and simple to prepare. So go ahead and give it a try.....






  • 1 cup besan (gram flour)
  • 1 cup methi / fenugreek leaves, chopped
  • 1/2 cup coriander leaves, chopped (opt)
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. red chili flakes
  • 1-2 green chilies, chopped
  • 1 tsp/ ginger, grated
  • pinch of asafoetida
  • 1 tsp. carrom seeds (ajwain)
  • pinch of baking soda
  • oil to deep fry





          In a bowl, combine together all the above mentioned ingredients (except methi leaves, coriander leaves and oil).

          Add required quantity of water and make a thick batter. Now add the chopped methi and coriander leaves. Mix everything well.

          Heat oil in a pan and drop spoonfuls of the batter and fry on a medium flame till light golden in colour. 

          Drain on a kitchen towel and garnish with chopped coriander leaves and fried fresh chilies. Serve them hot as a tea-time snack or with tomato ketchup / chutney as appetizers.





                In a bowl, combine together all the above mentioned ingredients (except methi
                leaves, coriander leaves and oil).



                              Add required quantity of water and make a thick batter. 



                               Now add the chopped methi and coriander leaves. 




                               Mix everything well.



                  Heat oil in a pan and drop spoonfuls of the batter and fry on a medium flame
                  till light golden in colour. 




                               Drain on a kitchen towel.



                   Garnish with chopped coriander leaves and fried fresh chilies. Serve them hot
                   as a tea-time snack or with tomato ketchup / green chutney as appetizers.










Tuesday, 28 March 2017

Tel Potol (Parwal / Pointed Gourd Curry - Bengali Style


          This is a traditional Bengali recipe where the parwal is cooked in a simple curry form. 'Tel' means oil and 'Potol' means parwal / pointed gourd in the local lingo. I have no idea from where the name has come. But it sure tastes really yummy though it is cooked in a lot of oil. 

          All parwal lovers will simply love this delicious dish. It particularly goes well with hot steamed rice, but there is no harm in relishing it with roti / chapatti. So give it a try by following a step by step method with pictures to prepare it.





  • 10-12 Parwal / pointed gourd
  • 5 tbsp. mustard oil 
  • 1/2 tsp. + 1 tsp. nigella seeds (kalonji)
  • 1 tsp. radhuni (celery seeds)
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1-2 green chilies
  • 2-3 garlic cloves
  • 1" ginger
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. mustard oil to garnish
  • 1-2 tbsp. coriander leaves, chopped






          Scrape the parwal and cut into half. Heat 2 tbsp. oil and fry the parwals till light brown. Drain and keep aside. 

          Grind the kalonji, radhuni, mustard, cumin seeds, green chilies, ginger and garlic to a fine paste by adding some water. Keep aside.

          Heat remaining oil and add the kalonji. Saute for a few seconds. Add the ground paste and fry on a medium flame till the oil separates.

          Now add the fried parwals, salt turmeric powder and a sprinkle of some water. Cover and cook for 2-3 minutes. 

          When done, add the raw mustard oil and coriander leaves. Serve with hot steamed rice or chapattis.




                              Scrape the parwal as shown above and cut into half. 



                    Heat 2 tbsp. oil and fry the parwals till light brown. Drain and keep aside. 



                Heat remaining oil and add the kalonji. Saute for a few seconds. Add the ground
                paste and fry on a medium flame till the oil separates.



                Now add the fried parwals, salt turmeric powder and a sprinkle of some water. 
                Cover and cook for 2-3 minutes. 



                               When done, add the raw mustard oil. 



                   Garnish with coriander leaves & serve with hot steamed rice or chapattis.












Monday, 27 March 2017

Tom Yum Vegetable Soup


          This is a simple and a healthy vegetable clear soup - Thai style. It is a soul satisfying soup with some kaffir lime leaves thrown in for some lemony flavour. You can go ahead and add many more veggies, pasta, boiled grains or noodles too for some variety. 

          Few pieces of boiled and shredded chicken or prawns can also be added for a non-veg. version. It is a complete and a wholesome light meal in itself. So check for a step by step method with pictures to prepare it.






  • 1/2 cup beans, sliced
  • 1/2 cup carrots, sliced
  • 1/2 cup mushrooms, sliced
  • 1/2 cup peas
  • 1 spring onion, sliced
  • 1/2 cup baby corn, sliced
  • 1" ginger, sliced
  • 5-6 kaffir lime leaves
  • 1 vegetable stock cube
  • 1-2 green chili
  • salt to taste
  • 1 tbsp. coriander leaves, chopped





          Pressure cook all the above mentioned ingredients (except coriander leaves), along with a litre of water for one whistle. When done, discard the lime leaves.

          Garnish with coriander leaves and serve in individual bowls for a healthy light meal along with some grilled delicacies.




                              Slice all the veggies.



                 Pressure cook all the above mentioned ingredients (except coriander leaves), 
                 along with a litre of water for one whistle. 



                               Discard the kaffir lime leaves.



                  Garnish with coriander leaves and serve in individual bowls for a healthy light 
                  meal along with some grilled delicacies.










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