I ain't good at drawing but I can say with confidence that I can cook quite well and make everyone happy, with a good meal. Cooking is an art and with passion & Love for it we can create so many wonderful dishes....Loving it everytime...

Wednesday, October 24, 2012

Paneer Spicy Curry

Paneer, is one of the ingredients that is easy to work with in order to try and create different combinations and flavors. If done correctly it can absorb whatever flavor we put it in. This dish is one such dish where I just did what came to my mind. Some methods are tedious and some are way too easy. This particular dish is not at all difficult and all you need is the ingredients.


Paneer - cubed 2 cups
Kasoori methi - 1/2 tsp
Ajwain - 2 pinch not more 
Onion - 1 big cubed
Tomatoes - 5 nos cut into cubes
Green chilies - 3 nos
Ginger garlic paste - 1 tbsp
Chaat masala - 1/2 tsp
Garam masala - 1/2 tsp
Chili powder - 1.5 tsp
Coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Shah jeera - 1/2 tsp
Cashew - 15nos (soaked and ground to a fine paste)
White sesame seeds - 4 tbsp (ground to a fine paste)
whipping cream regular - 1/4 cup

1. Its optional to fry the paneer in a little oil.
2. In a non stick kadai, pour oil and when hot add the ingredients in this order
kasoori methi
cumin seeds
shah jeera
and roast on low heat for a few seconds
3. Add the cubed onions and brown it
4. Now add the ginger garlic paste and fry till the raw smell is gone
5. Followed by chili powder, coriander powder and garam masala and half a cup of water. Wait for the raw smell to go.
6. Add the tomatoes and salt and let it cook completely, if needed add a little water.
7. Once the gravy is cooked well, cool it and then grind it in the mixie or you can grind it hot in the food processor.
8. It can be either fine or coarsely ground depending on how you like it.
9. Pour back the gravy in the kadai and bring it to a boil till the oil separates.
10. Pour the cream or ground cashew or ground sesame seeds and a little bit water depending on the consistency of the gravy required.
11. Reduce the heat and check the salt. Once the gravy is done add the cubed or fried paneer and let it simmer for 5 to 10 mins.
12. Garnish with cilantro and enjoy hot paneer curry with rotis, puris, parattas or even rice.

Hot and yummy paneer curry ready to calm your palate....

Veggie Fried Rice Quick N Easy...

Vegetable fried rice is a big time favorite in our house and I am sure its a hit in most houses. Each time I make it, there is always something different I try to bring in a little different flavor into it. And boy, did it turn out great today!! I just couldn’t stop myself from writing it up today...

So here it goes,


Green beans - chopped 1cup
Carrot            - chopped 1 cup
Scallions       - 3 chopped fine
Green Bell pepper - sliced thin 1 cup
Green chilies - 3 nos chopped
White or yellow onion - 1 sliced thin

(make sure u separate them by hand after slicing)
Ginger - grated or sliced thin 1 tbsp
Basmati rice - 2 cups of raw rice
Red chili flakes - ½ tsp
Soya sauce - ½ tsp
Hoisin sauce - ½ tsp (optional)


1. Wash and cook the 2 cups of rice with 4 cups of water, salt and a few pepper corns and a few drops of oil. Remove to a big plate and let it cool immediately after its cooked completely. Over cooking will break the rice.
2. Steam cook the beans and carrot with a few drops of water and salt, do not over cook it.If you like to retain the crunch of the vegetables remove it when its ¾th done. It will get almost done in the heat that it retains.
3. In a wok, heat oil and when hot add the ginger and green chilies and fry for a few seconds.
4. Add the cooked beans and carrot followed by soy sauce, hoisin sauce, chili flakes and a few drops of water. Very very little water as it will help the sauces to get incorporated into the veggies and not get burnt.
5. Remove the wok from the stove.
6. Start mixing the cooled rice to the veggies slowly and by folding them very gently to avoid breaking the rice. Remember that the rice has to be cool before you start mixing them.
7. Now add the sliced bell pepper, onion and scallions and mix well but gently.
8. You can heat the mixed rice in the stove top or microwave and enjoy.

Don’t worry about mixing the raw onions and bell peppers, the warmth of the mixed rice and heating it before serving is all that it needs. The mix of flavors for this is wonderful and the aroma will make even the pickiest eater at your table to try it. Serve it with your favorite side dish and voila its even the perfect main rice course for a get together or even a party!!

Have a wonderful meal..... You will love it!!!

Tuesday, September 11, 2012

Spicy Tomato Chutney

Chutney's are always a hit in every South Indian household where idlis and dosas adn kichdies and upmas are  a normal part of breakfast or dinner...
Most of the time we end up with no idea of what chutney to make. This is a slight variation to the regular tomato chutney.


Red onion - cut in cubes - 1 big one
Garlic - 5pods (chopped)
Tomatoes ripe - cut in cubes - 1 cup
Coconut - 1/4 to 1/2 cup
Red chili powder -as per spice required
Turmeric Powder - 1/4 tsp
Tamarind - 1.5 inch piece
Curry leaves - 10 - 15 leaves
Cilantro - a few
Olive oil or cooking oil - 2 tbsp

For Seasoning:-

Coconut oil - a few drops
Mustard Seeds
Urad dhal
Hing / Asafoetida
Curry leaves a few chopped


In a kadai heat the cooking oil and when hot add the curry leaves and cubed onions and fry till it turns pink and soft.
Add the chopped garlic pods in it along with the tamarind.
Add the tomatoes, chili powder, turmeric powder and salt and let it cook till the raw smell goes
Add the coconut and fry it till the oil seperates and once done remove from the stove top and add the chopped cilantro and mix and keep.
When cool grind into a fine paste by adding water only if required.
For seasoning, in a tempering small pan add the coconut oil and when hot add the  mustard seeds, urad dhal, hing and curry leaves and when the spluttering stops add it to the ground chutney and serve with hot dosas and idlis. I also eat it with rotis.

Apple Topping

Since I am just starting now after so long decided to write up a recipe which is easy and sweet.
A friend of mine a few months back had told me about this warm topping for icecreams and it did taste great...
Once you try this you will not need to add syrups to your icecream ever...

You will need:-

Any sweet apple - skinned and chopped fine - 5 cups
Brown sugar - 2 cups (or as per ur sweet tooth demands)
Nutmeg powder - a few pinch
Dry toasted coconut flakes small sized - 1/4 cup optional
Butter - 1/4 cup


In a non stick pan  melt the butter and add the chopped apples and let them cook on medium flame till almost tender.
Add the brown sugar and let it mix well and melt. Make sure the heat is maintained at medium or low only.
Once the water evaporates and it starts to soften well add the nutmeg powder and mix and remove from heat.
You can add the toasted coconut flakes on top when it cools down.
Serve it warm on any icecream that you love.
It goes well with toasted bread too....

I will add a picture for it once I make a second batch of it sometime...

Bon Apetite and don't blame me if you get cavities after eating this, as you are not gonna stop with just a small spoon of it. Have fun...

Been So Long....Where do I begin??

Been So Long.....
Time Time that is one thing that doesn't wait for us. So true, I haven't been on this little blogging page of mine for more than a year. Though feel bad about it, I know that I had my priorities set with my kids and family taking most of my time. No regrets about it, but to not get time to do stuff that I love the most feels like losing a part of me itself.
So I have decided for starters that I am gonna try and do at least one post every week and then move on...Its been a while since I have created or tried any new recipes either, its time for me to put on the apron and start to work on those recipes again.

I am not sure from where I am gonna start but am sure I just gotta turn my head in the right directions....
I did miss all of you for sure...