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




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…… :D

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 chicken 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   and fried chicken 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


Cooking has always been a hobby and cooking for others even more! So when I joined the gym, it was a little food treat for my friends there whenever I could. On one such occasions I had taken Ragda Patties for them and while they relished it, a foodie, fitness freak friend of mine said she would have eaten more had the cutlet/ kebab been made with sweet potato ( a healthier option) Ever since she said that to me I have meaning to try making them at home. Somehow got so busy with other things and the months sped by! It completely slipped my mind, until today! It was not very difficult to think of a specific recipe beacuse I have made potato cutlets previously. With a few alterations to that came up with the healthy and really tasty recipe!

This is what you’ll need

Sweet potatoes: 4

Carrots: 2 (peeled and grated)

Green chillies: 4 (finely chopped)

Coriander leaves: 2tbsp (finely chopped)

Garam masala: 1tsp

Amchur: 1tsp

Salt to taste

Semolina: To coat the cutlets

Oil for shallow frying

Let’s get cooking

1. Pressure cook the sweet potato. Once it cools open the pressure cooker, drain out all the water, peel the sweet potato and mash well.

2. Add the carrots, green chillies, coriander leaves, garam masala, amchur and salt to the mashed potato and mix well.

3. Shape into round cutlets, flatten between the palms, coat with the semolina and keep ready.

4. Heat the oil and once hot shallow fry the cutlets until evenly brown. Turn over and cook again. Drain on a kitchen towel.

5. Serve hot as a snack or starter with ketchup or a spicy chutney of your choice.

Approximate preparation and cooking time: 4o minutes

Serves: 4




I always have tinned sweetcorn at home and when I cannot decide on what to cook, I look for recipe ideas on the internet. Today was one such day and had this Rice sweetcorn bites recipe which sounded interesting and the picture impressed me so much that I tried the same idea when trying to present mine too! I did make a few changes to the original recipe however.The bites were delicious, a perfect snack. Thanks Gopi!. :)

This is what you’ll need

Butter: 2tbsp

Flour (Maida): 4tbsp

Milk: 1 1/2 cups

Sweet corn: 1 cup ( I used a small tin of green giant sweet corn 165gms)

Cooked rice: 2 cups

Green chillies: 4-5 (finely chopped)

Coriander leaves: 2tbsp (finely chopped)

Bread crumbs: To coat

Salt and pepper to taste

Oil to shallow fry

Let’s get cooking

1. Coarsely grind the sweet corn and keep aside.

2. In a pan melt the butter and add the flour. Mix well.

3. Gradually add the milk, mixing well continuously, until the mixture becomes a thick dry paste. It should resemble mashed potato.

4. To this add the corn, cooked rice, green chillies, coriander leaves, salt and pepper.

5. Shape into small squares or circles, coat with bread crumbs and shallow fry on both sides until evenly brown.

6. Serve hot with ketchup or chutney.

Approximate preparation and cooking time: 40 minutes

Serves: 4

* The original recipe asked for more milk, but used less milk to prepare the flour mixture.

* If you think the mixture is not dry enough to form shapes add a little bread crumbs to the mixture and then shape them.


After all the feasting over Christmas and New Year, it was about time to go easy on all the rich food. Came up with this Prawn dish, which by far is one of the easiest dishes I have made, with very less ingredients.

This is what you’ll need

Large prawns: 300gms

Onion: 1 (finely chopped)

Curry leaves: 15-20

Chilli powder: 3/4tsp

Kashmiri chilli powder: 2tsp

Cumin powder: 1tsp

Vinegar: 3tbsp

Ajwain: 1/2tsp (optional)

Coriander leaves: To garnish

Oil: 1tbsp

Salt to taste

Let’s get cooking

1. Clean, wash and devein the prawns. Pat dry.

2. Marinate the prawns with the chilli powder, kashmiri chilli powder, cumin powder and vinegar for about half an hour.

3. Heat the oil in a pan and add the curry leaves. Fry until crisp.

4. Add the onion and fry until brown.

5. Mix in the prawns and fry for a few minutes.

6. Add a little water (around half a glass) cover and cook until the prawns are done.

7. Add the salt and ajwain. Fry the mixture until almost dry.

8. Garnish with coriander leaves and serve hot as a starter.

Approximate preparation and cooking time: 25 minutes (excluding marination time)

Serves: 3-4




It had been a long time since I cooked prawns and this easy recipe came to my mind. Though I did not have prawns at home, I had made up my mind to make this so ended up going to the supermarket and buying some!!

This is what you’ll need

King prawns: 20

Cream: 2tbsp

Greek style yoghurt: 1tbsp

Ginger paste: 1/2tsp

Garlic paste: 1/2tsp

Green chillies: 4

Chilli powder: 1tsp

Garam masala: 1tsp

Kasuri methi: 1tbsp (can be substituted with 1 tbsp of chopped coriander leaves)

Chilli flakes and coriander leaves: To garnish

Salt to taste

Let’s get cooking

1. Wash, clean and devein the prawns. Pat them dry.

2. Chop the green chillies very finely.

3.  Prepare the marinade by mixing the cream, yoghurt, ginger garlic paste, green chillies, chilli powder, kasuri methi, salt and garam masala.

4. Add the prawns and marinate them for at least half an hour.

5. Put on skewers and grill until done.

6. Serve garnished with chilli flakes, coriander leaves and with any chutney of your choice.

Approximate preparation and cooking time: 25 minutes (excluding marination)

Serves: 4

* If you are not able to grill them, add a little oil in a pan and stir fry the prawns until done.

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