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A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more




The kids were tired of simple food, which was actually annoying, considering the variety they get to eat every time. To pamper their tastebuds I decided to make seekh kebabs with some of the chicken mince that was left after making chicken cutlets. Came up with an easy recipe which did not require too many ingredients.

chicken seekh kebab1

This is what you’ll need

Chicken kheema/ mince: 250gms

Onion: 1 (grated)

Green chillies: 4 (finely chopped)

Ginger garlic paste: 1tsp

Garam masala: 1tsp

Chaat masala: 1/2tsp

Lime juice: 1tsp

Coriander leaves: 2tbsp (chopped)

Salt to taste

Butter or oil to shallow fry or grill

Let’s get cooking

1. Clean the mince and add it in a bowl along with the rest of the ingredients.

2. Mix it well and add on skewers. (To prevent the kebab mix from sticking to your hand, dip the hand in water a little and apply on skewer)

3. Melt the butter in a griddle and place the skewers on the griddle. Cook until the kebabs are evenly browned, turning occasionally until done. Alternately, brush with butter and place on a grill. Cook until done.

4. Serve hot with a salad and raita or sauce of your choice.

chicken seekh kebab

Approximate preparation and cooking time: 35 minutes

Serves: 4

chciekn seekh kebab3




We tried out this starter Italian Potato Dippers at one of our favourite restaurants Frankie and Benny’s. The American version of this usually has bacon in it, but I prefer the vegetarian version. Made it at home today and was quite pleased with the outcome. A great starter.


This is what you’ll need

Medium sized potatoes: 6

Cream cheese: 4tbsp

Green chillies: 2 to 3 (finely chopped)

Cheese sauce: 3tbsp

Spring onion green: To garnish

Chilli flakes: To garnish (optional)

Olive oil: 1tbsp

Let’s get cooking

1. Prick the potatoes with a fork all over a few times. Coat with olive oil and bake in an oven at 180deg C for about 45 minutes to an hour (depending on the size of the potatoes)

2. Prepare the filling by mixing the cream cheese until it is smooth and soft.

3. Add the finely chopped green chillies. Mix well and keep aside.

4. You can top this mixture either with grated cheese or cheese sauce. I used cheese sauce. (Prepare the cheese sauce by melting 1tbsp butter. Add 1tbsp flour and mix to a smooth paste on a low flame. Add 1 cup of milk and mix making sure no lumps are formed. Stir until thick. turn off the flame and add the grated cheese to it. Mix well until it is smooth. Add salt and pepper as required and use as required)

5. Once the potatoes are done, remove from the oven and let them cool completely.

6. Cut them into half lengthwise and scoop out the centre pulpy portion, leaving about a cm of it all around. Do this with all the remaining potatoes. (The centre pulp can be kept aside for use in making parathas, mash or even cutlets.)

7. Bake the potato skins (skin facing up) in an oven at 200 deg C for another 5 to 7 minutes.

8. Remove and fill them with the cream cheese mixture. Top with cheese sauce or grated cheese and bake again for another 7 minutes.

9. Remove and serve hot garnished with spring onion greens.

loaded potato skins2

Approximate preparation and cooking time: 1 and a half hour.

Serves: 3 to 4

loaded potato skins3


loaded potato skins1


I remember bookmarking this recipe from Sadia’s blog Inspite of being a complete foodie and a regular visitor to Mangalore, this recipe was completely new to me. When I saw how easy it was to make, there was no way I was going to miss trying this one out! Though I have used chicken in this recipe, I am sure it will taste just as good with fish, and for those who are looking for a vegetarian option, why not try it with cauliflower?

chicken bezule

This is what you’ll need

Chicken: 500gms (cut into bite sized pieces. I used boneless chicken)

Chilli powder: 1 1/2tsp

Garam masala: 1/2tsp

Lemon juice: 1tbsp

Yoghurt: 1tbsp

Rice flour: 1tbsp

All purpose flour (maida): 1tbsp

Kashmiri chilli powder: 1/2tsp ( The original recipe asked for red food colouring, which I substituted for kashmiri chilli powder)

Salt to taste

Oil for frying

To be ground to a coarse paste

Coriander leaves: A handful

Ginger: 1″ piece

Garlic: 4 cloves

Green chillies: 4

Curry leaves: 2 sprigs

Let’s get cooking

1. Take the ground paste in a bowl.

2. To this add the chilli powder, garam masala, lemon juice, yoghurt, kashmiri chilli powder and salt. Mix well.

3. Marinate the chicken pieces in this mixture for at least 4 hours preferably over night.

4. Just before frying, add the rice flour and all purpose flour. Mix well.

5. Deep fry in hot oil and serve immediately.

chiken bezule1

Approximate preparation and cooking time: 30 minutes (excluding marination time)

Serves: 4





The Stuffed Romano Peppers available in Pizza Hut were an absolute favourite with hubby and my older son. Somehow the rice stuffing in it put me off. However I decided to try it with a mixed vegetable filling instead. You can use and variety of broad, long chillies.

This is what you’ll need

Long chilli peppers: 8 to 10

Onion: 2tbsp (chopped)

Sweetcorn: 2tbsp (I used the tinned ones)

Mushroom: 3 tbsp (chopped)

Grated cheese: 3tbsp (mozzarella or cheddar)

Chilli flakes: 1-2tsp

Garlic powder: 1/2tsp

Oil: 1tsp

Salt and pepper to taste

Let’s get cooking

1. Wash the chillies. Slit them lengthwise into half and remove the seeds.

2. Heat the oil in a pan and fry the onions for one minute.

3. Add the mushrooms and fry for another minute.

4. Mix in the sweetcorn, garlic powder, chilli flakes, salt and pepper. Fry well for a couple of minutes.

5. Place the slit chillies on a baking tray. Spread a spoonful of the prepared mixture on each half.

6. Sprinkle the grated cheese on top.

7. Place in the oven and let it cook at 180deg C for 10 to 12 minutes or until the cheese melts.

8. Serve hot as a starter.

Approximate preparation and cooking time: 30 minutes

Serves: 4





It has been a dull, gloomy morning and I found myself sitting in front of the tele trying to come up with an evening snack to make for the kids when they return from school. The idea struck me and the next minute I was in the kitchen getting it all ready! Came up with an interesting name too…… 😀

This is what you’ll need

For the outer covering

Potato: 1 (medium sized)

Semolina: 3tbsp

All purpose flour: 2tbsp

Green chillies: 2

Amchur (dry mango powder): 1/2tsp

Salt to taste

Oil for frying

For the filling

Coriander chutney: 2tbsp

Grated cheese: 2tbsp

Let’s get cooking

1. Cook, peel and mash the potato in a bowl.

2. Add finely chopped green chillies, semolina, all purpose flour, amchur and salt. Knead well to a soft dough.

3. To prepare the chutney bombs, take a small portion of the potato mixture and flatten on your palm, spread a layer of the green coriander chutney around it and put a little cheese over the chutney.

4. Close and seal well making sure there are no openings. Continue with the remaining potato mixture.

5. Heat oil and deep fry the chutney bombs until brown.

6. Serve hot on it’s own or with ketchup.

Approximate preparation and cooking time: 40 minutes

Serves: 2 (makes approximately 5 to 6 chutney bombs)




The first time I tried this dish was in a popular restaurant in Mangalore called Palkhi. I can still remember the flavour of the crunchy spinach and paneer. Sanjeev kapoor had a similar recipe where chicken was used. I decided to try out the same using paneer instead of chicken.

This is what you’ll need

Finely chopped and deep-fried spinach: 1 cup

Paneer: 250gms (cut into cubes)

Oil for deep-frying and 1tbsp

Soya sauce: 2tbsp

Chopped garlic: 2tbsp

Chopped spring onion greens: 2tbsp

Red chilli flakes: 2tsp

Cornflour: 1 to 2 tbsp

White pepper powder to taste

Salt to taste

Oil: 1tbsp

Chopped ginger: 1/2tbsp

Celery stick: 1tbsp (chopped)

Onion: 1 medium, cut into cubes and layers separated

Chopped coriander leaves: 2tbsp

Sugar: 2tsp

Honey: 1tsp

Dried red chillies: 5 (diagonally sliced)

Sesame seeds: 1/4cup (toasted)

Let’s get cooking

1. Heat sufficient oil in a pan.

2. Take the paneer cubes in a bowl.

3. Add the white pepper powder, salt, 1 tbsp soya sauce, 1 tbsp chopped garlic, 1 tbsp chopped spring onion greens and 1 tsp chilli flakes. Mix and leave aside to marinate for 10-15 minutes.

4. Add the cornflour and mix well.

5. Deep-fry paneer in hot oil till golden and crisp. Drain on absorbent paper.

6. To prepare sauce, heat 1 tbsp oil in a pan. Add ginger and sauté for 30 seconds.

7. Add the celery and sauté for 30 seconds.

8. Add remaining garlic and sauté till golden.

9. Add the onion and sauté till translucent.

10. Mix in the coriander leaves and toss to mix. Add some water and mix well. Add remaining soy sauce, ½ teaspoon chilli flakes, fried paneer and toss to mix.

11. Add 1 teaspoon sugar, honey and toss to mix. Add remaining chopped spring onion greens and mix well.

12. To prepare crackling spinach, heat oil in a non-stick pan. Add dried red chillies, fried spinach, remaining chilli flakes, sesame seeds and remaining sugar and toss to mix.

13. To serve place the fried paneer in a plate and top with the crackling spinach.

Approximate preparation and cooking time: 45 minutes

Serves: 4


The potato is quite a versatile vegetable and always comes to my rescue when I have no vegetables at home. This dish can be prepared using regular potatoes as well, cut them into small cubes and follow the same recipe. I had baby potatoes and they worked out just fine. Kashmiri red chilli powder gives this dish it’s distinct red colour.

This is what you’ll need

Baby potatoes: 200gms (cooked and peeled)

Onion: 1

Garlic: 2 cloves

Badishep (fennel seeds): 1tsp

Kashmiri chilli powder: 1tsp

Turmeric powder: 1/2tsp

Chilli flakes: 1tsp

Amchur: 1tsp

Kasuri Methi

Lime juice: (optional)

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Pierce the potatoes with a fork and marinate them with chilli powder, amchur, salt and turmeric powder. Keep aside.

2. Finely chop the onions and garlic.

3. Heat oil and season with the badishep.

4. Add the onions along with garlic and fry until slightly brown.

5. Add the potatoes and fry well for 3 to 5 minutes.

6. Add the chilli flakes, kasuri methi and lemon juice (if using) and mix well. Cook for a couple of minutes and turn off the gas.

7. Serve hot either as a starter, with phulkas or rice and dal.

Approximate preparation and cooking time: 40 minutes

Serves: 4



Everyone at home loves Onion rings, but somehow I have never got around to making them at home. The other day some friends posted pictures of a Blooming Onion and it caught my eye. Immediately found myself searching for a recipe on the internet and what I ended up making turned out quite well. Well, my said said he would rate it a 10 on 10 🙂

This is what you’ll need

Onion: 1 medium or large

All purpose flour: 3/4 cup

Paprika: 1/4tsp

Chilli powder: 1/2tsp

Pepper powder: 1/2tsp

Oregano: 1/2tsp

Garlic powder: 1/2tsp

Salt to taste

Milk: 3/4 cup

Egg: 1

Oil: To deep fry

Let’s get cooking

1. To prepare the blooming onion, cut a small portion at the top of the onion and peel it. Trim off the bottom keeping the base intact. Scoop out a small portion from the top, lengthwise and make slits all round the onion. Carefully separate the layers and drop the onion in cold water until the flour mixture is ready.

2. Prepare the flour mixture by mixing the flour, chilli powder, paprika, pepper powder, oregano, garlic powder and salt.

3. Beat the egg and add the milk to it. Mix well.

4. Now coat the onion with the flour mixture and dip into the egg/milk batter.

5. Coat it with the flour mixture once again, followed by the egg and milk batter.

6. Heat enough oil in a pan and deep fry the entire onion until golden brown. ( The onion should be completely covered in the oil when frying)

7. Drain on a kitchen towel and serve immediately with a mayonnaise/ketchup dip.

Approximate preparation and cooking time: 15 minutes

Serves: 2


My kids are not very fond of Chinese food, but they do relish the few odd starters like Gobhi manchurian, paneer chilli and after eating this one, honey chilli chicken too! I have seen most recipes for this with potatoes, but since the kids were keen on eating chicken I used that instead.  Found this recipe in Sanjeev Kapoor’s Chinese recipe book and modified it to suit our taste.

This is what you’ll need

For the chicken

Boneless chicken: 300gms

Ginger garlic paste: 1tsp

Soya sauce: 1tsp

Vinegar: 1tsp

Cornflour: 4tbsp

Chilli flakes: 1tsp

Salt to taste

Oil for frying

For the gravy

Spring onions: 2 (coarsely chopped)

Green chillies: 2 (slit)

Green Pepper: 1/2 cup (chopped finely)

Ginger: 1/4″ piece (grated)

Garlic: 5 cloves (chopped)

Honey: 2tbsp

Ketchup: 2tbsp

Vinegar: 1/2tsptsp

Soya sauce: 1tsp

Sesame seeds: 1tbsp (toasted)

Oil: 1tbsp

Salt and pepper to taste

Let’s get cooking

For the chicken

1. Clean and cut the chicken into one inch pieces and place in a bowl.

2. Add all the ingredients listed under “for the chicken” except oil and mix until the chicken pieces are coated well.

3. Keep aside for 10 to 15 minutes and then deep fry the marinated chicken in hot oil.

4. Drain on a kitchen towel and keep aside.

For the gravy

1. Heat oil in a wok and add the spring onions, green chillies, ginger and garlic. Saute for 2 minutes.

2. Add the green pepper and cook for another couple of minutes.

3. Add the soya sauce, vinegar, ketchup and honey. stir well.

4. Add the salt, pepper and the fried pieces of chicken. Mix well until the sauce coats the chicken pieces well.

5. Add the toasted sesame seeds and bring the mixture to a boil.

6. Garnish with spring onion greens and serve as a starter. (If you want, you can add a little water, dilute it and have it as a gravy with fried rice or noodles)

Approximate preparation and cooking time: 40 minutes

Serves: 4





What started off as a simple Sunday meal of Chicken curry and rice (on my sons request) ended up becoming an elaborate and fancy Sunday feast. Made butter chicken, Amritsari Naan and Hara Bhara Kebabs. Though usually the kebabs are shallow fried, I was in a hurry so ended up deep frying them, hence the brown appearance.

This is what you’ll need

Potato: 1 (big)

Palak (spinach): 1 cup

Green peas: 3/4 cup

Green chillies: 3

Ginger: 1/2″ piece

Besan (chickpea flour): 3tbsp

Garam masala: 1tsp

Chaat masala: 1tsp

Bread crumbs: To coat

Salt: To taste

Oil: For frying

Let’s get cooking

1. Cook the potato and peas. Peel the potato and mash along with the peas in a bowl.

2. Cook the palak (spinach) in a separate pan using very little water.

3. Once it cools down, grind it to a paste along with the ginger and green chillies.

4. Add this paste to the potato and peas mixture.

5. Add the rest of the ingredients except the oil and bread crumbs.

6. Shape into balls, flatten between palms, coat with bread crumbs and deep fry in hot oil. Alternately shallow fry on a tawa. Drain on a kitchen towel.

7. Serve hot with ketchup or a sweet/ spicy chutney of your choice.

Approximate preparation and cooking time: 30 minutes

Serves: 4

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