Sunday, July 21, 2019

One whole Meal "RAJMA CHAWAL"

Rajma soak it for 1.5 days(keep changing the water for every 6 to 8 hrs)
1.5 cups
Dry ingredients
Turmeric ½ tsp
Chilli pwd ½ tsp
Dhaniya pwd 2sp
Cumin pwd 1sp
Rajma masala (acc to the taste)
Curry leaves
Coriander leaves 
Ginger Garlic paste
1 tsp

  • Wash the soaked Rajma for 2 to 3 times.
  • Add  3 cups of water and salt to taste. Pressure cook for at least 8 steams on medium heat. 
  • Wait till the pressure releases completely.
  • Meanwhile prepare masala for Rajma. Heat oil in a pan. Fry onions, tomato and ginger garlic paste. Fry till oil separates. 
  • Add all dry masalas and fry for few seconds. Add little water to avoid burning at the bottom.
  • Add rajma along with the water and mix well. If any ingredients need to be adjusted. Add as per your desired taste.
  • Pressure cook for another 2 to 3 whistles on medium heat. 
  • Serve with chawal or roti"s

Saturday, July 20, 2019

Palak Paneer

Palak (washed and drained) 
Paneer (cut into cubes)
1 medium sized (finely chopped)
1 medium sized (puree)
Ginger garlic paste 
1/4th cup
Dry ingredients
Turmeric            ¼tsp
Chilly pwd.        1tsp 
Coriander pwd  1tsp
Cumin pwd        ½tsp
Garam masala  1⁄2tsp
Amchoor pwd    ¼tsp
Salt to taste
Cumin seeds
½ tsp
Kasoori methi

  • Blanched the palak. Drain the water and ground into a fine puree.
  • Heat oil in a pot. 
  • Add cumin and let it pop. 
  • Add onions and fry till translucent. 
  • Add ginger garlic paste and fry well. 
  • Add tomato puree and cook well till oil separates. 
  • Add the milk and continue cooking. 
  • Add all the dry ingredients and mix well
  • Add the palak puree and mix well.
  • Adjust the spices according to your taste.
  • Use the blanched water for the gravy consistency.
  • Add paneer and cook for another 5mins on low medium flame.
  • Off the flame and serve.

Saturday, May 25, 2019

Paneer - 65 (with a twist)

Courtesy : Own recipe (with a twist)

Step 1

Paneer -        200 gs (cut into small cubes)
Marination : ginger garlic paste 1 tsp
                     chilly powder 1/2 tsp
                     salt to taste 
                     a pinch of turmeric
                     kasoori methi - 2 tsp (crush little bit)
  •  Prepare the marination with the above ingredients as listed. set a side for 10 to 15 mins.

Step 2
  • In a bowl add 2 tbsp of corn flour, pepper pwd little, salt to taste, red chilly flakes and mix well. 
  • Dust all the paneer pcs one by one. Make sure it is coated all sides well. keep ready before shallow frying

Step 3 

Heat 3 tbsp of oil of your choice in a wide pan. I used olive oil. 
Place all the paneer pcs and roast them in low flames till it turns to slight crispy all the sides.
Then transfer to a plate.

Step 4
  • In same pan, heat 2 tsp of oil. Add chopped garlic, chopped ginger, chopped green chillies and chopped curry leaves each tsp. Fry for a minute.
  • Add tbsp of curd and cook on heat.  
  • Add paneer, pinch of red food color , little pepper powder and mix well.
  • Check the salt at this stage. 
  • Off the flame and serve hot 

Tuesday, February 19, 2019

Ginger Pachadi / Allam Chutney

Ginger - 250 gm (wash and cut into small chunks. Peeling ginger is optional)
Tamarind - 100 to 120 gm (remove the seeds and strings, if any)
Jaggery - 200 gm (chopped roughly)
Red chill powder - 2 tbsp
Turmeric - 1 tsp
Salt - as per the taste
Seasonings for Tempering ::
Mustard's 2 tsp
Urad dal 2 tsp
Cumin seeds 2 tsp
Channa dal 3 tbsp
Dry red chilies - 6
Garlic 1 (peeled)
Curry leaves few
Oil - 5 tbsp
Fenugreek - 1 tsp (dry roast and powdered)

  • Soak tamarind in a cup of hot water.
Note: to extract the pulp I generally follow OPOS method. Or else extract the pulp in regular method using hand.

  • Grind ginger into fine paste. Add water if required.
  • In a three liter pressure cooker, mix tamarind pulp, ginger paste, jaggery, turmeric and salt. Add ½ cup water and mix well.
Note: The mixture needs to be semi thick. Add water as required

  • Pressure cook up-to 3 to 4 steam on high flame.
  • Allow the steam to release. Add all dry ingredients and mix well. Check the salt, if required add more.
  • Heat oil in a pan for tempering. Fry all ingredients as listed.


  • Pour hot on chutney. Mix well till all the ingredients are combined well.
  • Serve with all types of south Indian tiffins.

Friday, January 25, 2019

CoorGi Style Saree (Karnataka Region)

Courtesy    : youTube
Channel     : Ploka Cafe
Draped By :  House of Blouse
Link .          :

Wednesday, November 7, 2018

Quick Tasty Stir Beans Fry

Tasty Quick Stir fried Beans 
Recipe Source : AshaSudarshan 
 RecipeVideo :

Thursday, September 27, 2018

Egg Malia

Delicious Curry without using any cream. With simple ingredients and best dish for all egg lovers like me. For full cooking video and for detailed description please visit "Spice Eats" from youtube.

Here the link goes

Sunday, July 1, 2018

Cucumber Salad with lemon Dressing

Recipe source : YouTube
YouTube channel : Ying & Yang Living
Original recipe :

        Heavenly salad for cucumber haters. All the ingredients are fresh and tossed in sweet and sour ingredients. Best salad for weightloss and calorie watchers....

Saturday, May 26, 2018

Aratikaya Cutlets / Raw banana cutlets

Preparation time: 45mins
no. of persons    :  4 adults
Type                   :  Starter / Snack
Recipe source     :  own source

Raw green bananas
2 no.s
Masala ingredients
Onion - 1
Green chillies - 2
Mint & cilantro handful finely chopped)
Seasonings as per taste
Lime 1
(grind all together into coarse paste in a blender)
Roasted chana dal powder
2 tbsp (required for binding)
Corn flour
2 tbsp for dusting before frying
For deep frying

  • Wash green bananas. Discard the edges and cut into halves.
  • Pressure cook for 3 steams. Allow pressure to release.
  •  Remove the skin and grate the boiled bananas. This way lumps can be avoided otherwise it can also be mashed with fingers.
  • To this add the coarsed masala paste, roasted channa dal powder and lime juice. Combine well. Check the salt at this stage and, if required adjust the seasonings according to your taste.
  • Apply little oil to palms and shape into lime size balls. Roll in cornflour and press gentle like patties or into your desired shapes. Do the same to the remaining mixture and keep them ready before frying.
  • Heat the oil and fry these patties in golden color. 
  • Serve hot with any dipping chutneys or tomato ketchup.

Thursday, May 17, 2018

Poolajada Billa (motivation from YouTube)

Original video :

Youtube Channel  : Vasundhar Trends

Wednesday, April 18, 2018

Mandala art on empty glass bottle

My first DIY Mandala art.

Art name : Mandala Art
Source : YouTube
Channel : Be Creative
Original video :

Tuesday, April 17, 2018

Leftover rice Fryums

Preparation: 10 mins
Source : Krishnasai cookery show 
Channel : YouTube 
Original recipe

Sun dried leftover rice fryums

Fried fryums 😋😋

Saturday, April 7, 2018

DIY cards for teachers

DIY cards for teachers made by my daughter Hansika to thank her primary school teachers, class 1 to class 4, as she is graduating to high school 😊.

We Thank to Craftlas channel on YouTube for giving these great ideas. Click on the link for original video

Saturday, November 4, 2017

Beetroot Mint chutney / Beetroot Pudina roti pachadi

2 medium size
(Peel and chop into big chunks)
2 tbsp
Green chillies
6 to 8
1 tsp
(Sprinkle little water for speaking)
Garlic flakes
Peel the skin
To taste
2 bundles
(Discard the stalks)
3 tsp
Ghee or oil 2tsp
Urad dal 1tsp
Mustards ¼ tsp
Cumin ¼ tsp
Red chillies 2
Curry leaves

  • Pressure cook beetroot upto 2 steams in little water. Later separate the beetroot from water and reserve the water for grinding.
  • Heat 2tsp of oil fry groundnuts and remove to a plate. In same oil fry green chillies and cumin. Once fried remove to the same plate.
  • To the same pan add remaining oil and fry mint.
  • Cool all the ingredients.
  • Put all ingredients into mixer jar except beetroot. Grind to fine paste.
  • Add beetroot and grind for another 10 to 15 seconds. If required, sprinkle reserved water for smooth grinding.
  • Transfer into a bowl and end up with tadaka.

Serve with hot rice and a dash of ghee. 

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