Aloo Mazedar

This is a simple curry where potatoes are slow cooked with spices in one pot. 

Serves 4 to 6Category - Lunch/ Dinner

Oil - 4 to 5 Tbsp

Cinnamon - 1 stick

Bay leaf - 1

White Potatoes - 5 small, cubed 

Onions - 1 finely chopped

Tomato Purée or Marinara Sauce - 1/4 cup

Red chilli Powder - 1tsp (adjust to preference)

Dhaniya Powder - 1tsp

Jeera Powder - 1tsp

Turmeric powder - 1 pinch

ginger garlic paste - 1tsp

Green Chili - 2 finely chopped (Optional)

Salt to taste

In a wok heat oil, add the whole garam masala. After few seconds add the potatoes. Cook for few minutes and later add the onions. Sauté till the onions turn soft, at this point add the tomato purée and cook further. for few minutes. Later add all the spices including ginger garlic paste and salt. Cook this till the oil floats. Add 1/2 cup water and cover the wok. Cook till the potatoes are fully cooked. Lastly add the green chillies and cover the wok for few more minutes and serve with your favorite side of rice/breads.

Mango Chutney

Mango chutney is a tangy chutney, perfect to accompany white rice.

Serves - 4 to 6
Category - Lunch / Dinner

Raw green Mango - 1 (Finely Shredded)
Green chillies - 4 to 5 (Adjust to taste)
Coconut scrapings - 1/4 Cup
Turmeric powder - 1/4tsp
Coriander leaves - A few
Salt to taste
Oil - 4tsp
Mustard seeds - 1tsp

In a blender add mango, chillies, coconut, salt, coriander, turmeric, blend for a minute (Do not add water).  Keep aside.

In a wok heat the oil, add mustard seeds, after they pop add the blended mixture. Sauté the mixture for ten mins on low flame. Switch off the flame and serve hot with white rice.

Kurma for ghee rice

A spicy gravy to go with ghee rice.

Serves 4 to 6

Category - Breakfast / Lunch / Dinner


Diced or cubed Mixed vegetables - 1Cup (Carrots, green beans, potato and green peas)
Oil - 2tsp
Curry leaves - A few
Bay leaf - 1No.
Coriander powder - 1tsp
Salt to taste
Lemon juice - To taste

Dry roast the following and ground to fine paste using water -
Onion - 1/4
Tomato - 1 small one
Poppy seeds - 1tsp
Cashew nuts - 4 to 5No.
Garlic - 2 to 3 pods
Green chillies - 3No.
Red chillies - 3No.
Clove - 1No.
Cinnamon - 1 inch
Fresh coconut - 1/2 Cup
Coriander seeds - 1/2tsp
Coriander - 1 handsfull (Fry only for a few seconds)

In a pressure cooker base heat the oil, bay leaf and curry leaves, later add the mixed vegetables and sauteé for two mins. Now add the ground mixture, salt and little water. Close the lid and wait for the pressure. Just one whistle and your done. Release the pressure, check for the seasonings and consistency, adjust, add lemon juice and serve hot with Ghee Rice.

This gravy tastes good with Palak chapathi, Chapathi, Plain basmati rice and also with jeera-pulao.

Peanut chutney

Listing two different recipes of peanut chutney below, easy and yum!

Recipe I -
Peanuts - 1cup
Red chillies - 2
Small or regular onions - 50g
Fresh coconut - 1tbsp(optional)
Salt to taste
Mustard tempering - 1tsp

Heat a pan and dry roast peanut, red chillies, coconut and onions, separately. Add all these to a blender with some water and make a smooth chutney. Lastly add salt and add freshly made mustard tempering.


Recipe II -
Peanuts - 1cup (dry roast)
Green chillies - 4
Red chillies - 3
Tamarind paste - 1/2tsp
Kaddale pappu / chutney dal - 1/4cup
Coriander leaves - 1/2cup
Fresh coconut - 3tbsp (optional)
Salt to taste
Mustard tempering - 1tsp

Add all the above except mustard tempering to a blender. Add little water and ground to a paste. Lastly transfer to a bowl and add the tempering.


This peanut chutney tastes great with idlies and dosas and also can be served with other South Indian recipes.

Rice crisps

An easy pizzy way of making a version of nippat which I named it rice crisps.

You can simply top these with some onions, carrots, some green n sweet chutney and puffed rice to make a simple evening chat :)

The recipe is in the picture so don't get lost searching for it!

#snacks  #chats  #easy  #crisps

Pepper Mushroom (Dry)

This dish would be favorite to all the mushroom lovers, I bet. Its a perfect snack/sides to eat when the weather is cold or when its raining.

This recipe is very simple so lets get started!!!

Serves 3 to 4

Category - Lunch / Dinner

Button Mushrooms - 500g
Onion - 1 (Finely chopped)
Capsicum / Green bell pepper - 1/4 (Finely chopped)
Fresh green peas - 1/4cup (Cooked)
Oil - 4tbsp
Garlic - 10 pods (Minced / Finely chopped)
Ginger - 1 inch (Minced)
Green chillies - 3 to 4 (Finely chopped, adjust to taste)
Black Pepper Powder - 1 tsp
Curry leaves - 10
Turmeric - 1/2tsp
Red chilli powder - 1/2tsp or to adjust
Dhaniya / Coriander powder - 1tsp
Jeera / Cumin powder - 1/2tsp
Garam masala - 1/2tsp
Water - 1/2 Cup
Salt to taste

First in a small bowl add all the dry spices powder except the black pepper powder n salt. Keep aside.

Clean the mushrooms with enough water and chop them to bite size pieces. Keep them aside.

In a wok heat the oil, add the onions, bell peppers, green chillies, curry leaves, ginger and garlic and the black pepper powder. Sauté this mixture for 5 to 8 minutes on medium heat. Next add in the spices powder which was set aside and half the quantity of salt, combine well and after 5 minutes add the mushrooms, green peas and keep stirring continuously for 5 minutes. Add 1/2 Cup water to the wok and cover with a lid and cook it for 10 minutes on medium flame. Next open the lid and increase the flame to high and cook till water evaporates.

Lastly add the remaining salt to taste and serve hot with Naan, Chapathis or serve it plain as an appetizer. This can be served as a gravy (check below) along with fried rice.

To accompany this meal serve some Vinegar Onions.

Pepper Mushroom (Dry)

Variation - If you are looking to make this recipe as a gravy then go ahead with the same process, after the water has evaporated add another 1/2 cup water and cornflour slurry (1tbsp cornflour / cornstarch + 2tbsp water). Adjust the consistency.

I appreciate if you could leave your comments below, thank you and happy cooking :) :) :)

Banana Coconut Salad

Very simple and healthy. This recipe is very very famous in India. Usually prepared during festival days or they give this as prasadam at temples.

Serves 4

Category - Sides / Dessert

Ripe Bananas - 4
Freshly shredded Coconut - 4 to 5 tbsp
Sugar - 6 to 8 tsp or to taste
Ghee or clarified Butter - 2 tsp (Optional)                
Raisins - 10 to 12

Thinly slice the bananas in circles. Add the bananas, coconut, sugar, ghee & raisins. Mix through nicely & serve immediately.

You can eat this fruity salad for breakfast / lunch / dinner or even for the munching time.

You can even replace sugar with honey / maple syrup.

Variation - You can add fresh ripe Jackfruit and Cashews too :)

Coconut Chutney

Serves 1 Big Cup

Coconut Chutney

Grated Fresh Coconut - 1 cup (Can add more to adjust)
Dalia Split / Kadle pappu / Chutney dal - 5 cups
Tamarind paste - 2tsp
Salt to taste
Coriander leaves - 20g
Green Chillies - 5 (Add more to adjust)
Mustard Tempering - 1tsp

In a blender add all the above except mustard tempering. Add little water and blend to a smooth paste. Add more water as per to your consistency. Lastly transfer to a bowl n top it with mustard tempering. The chutney is ready. Can be served with chapathis, Dosa, Idly, etc......

(Mustard Tempering - Heat 2tsp oil, add the mustard seeds, hing n curry leaves. Let them pop and the tempering is ready.)

The above mentioned is a basic coconut chutney. Listing below some variations, just add any one of them  along with the basic ingredients mentioned above -

1.Raw red onion - 20g
2.Fresh Mint / Dry Mint - 20g
3.Curry Leaves - 10g
4.Cucumber - 20g
5.Raw Mango - 20g
6.Ginger - 1 inch
7.Garlic - 1 pod
8.Roasted Peanuts - 15g

If you omit coconut completely, you will get a different taste. This variety is yummy with idilies. 

How to make Homemade Ranch

Serves A small portion.

Mayo - 1/2Cup

Buttermilk - 1/2Cup

Oregano / Parsley (Dry) - 1/2 to 1tsp

Salt to taste

In a bowl mix all the above, beat lightly and store in an air tight box. Lasts for a week. Use accordingly when required in salads n dips :)

Check out Ranch Dressing - http://meghustastebuds.blogspot.com/2011/12/ranch-dressing.html

Vinegar Onions

My husband love these vinegar onions, so its a regular side for chapathis. I would like to share the easiest way to make these vinegar onions. There are so many different ways to marinate however the method I follow is easy and can be made with less time.

All you need -
Sambar onion / Red onion / Shallots - 100g (If using shallots, just peel and keep aside. For red onions, thinly slice them.)
White Vinegar - 2tbsp
Salt to taste

In a small bowl add in the onions and sprinkle some salt over it and toss. Next add the vinegar and rest it for 2hrs min. Later serve it along any meal and enjoy :)

Classical Guacamole

Guacamole is a mexican dip or a salad. Guacamole is Avocado in other words Butter fruit. Its known by different names around the world.

I use to enjoy eating this fruit with sugar and at times make milkshake. Today I am herewith to share an interesting and easy dip which is known as Guacamole. I first tasted this at a Mexican restaurant along with chips. So lets get started.

Serves a big cup

Category - Sides / Salad

Avocado / Butter fruit / Guacamole - Ripe 2Nos.
Red Onion - 1/2No. Finely chopped
Jalapeño peppers OR regular green chillies - 1No. Finely chopped (Adjust according to taste)
Salt to taste
Coriander / Cilantro leaves - Hand full, finely chopped
Lemon juice from half piece.

Cut the Avocados in half and scoop out the flesh. Chop them to bite size pieces and add to a medium bowl.
Next all the other ingredients and mash lightly. And its ready to go with Chips or simply eat like a salad.
Good to eat with any flavored rice such as mexican rice, fried rice, etc.

Variation - You can add boiled sweet corn, boiled Rajma / beans, tomatoes, Black olives or green olives.
(I usually add fresh green chilli paste.)

Home Style Everyday Salad/ Side

This salad is made almost everyday in our home, for lunch. This is prepared most of the times in summer. This is a soothing salad and can be enjoyed with any South Indian meal. Good to go with rasam and sambar rice or you can enjoy it like a salad :)


Serves one medium portion

Category - Salad

Cucumber - 1No. Big, diced to half inch/ bite size
Tomato - 2 Nos. Medium, cut to half inch pieces (Use medium ripe)
Carrot - 1No. Shredded
Cilantro / Coriander leaves - 2tsp, chopped finely
Green chilli paste - 1tsp (Adjust)
Salt to taste
Lemon juice to taste

In a small cup, add in green chilli paste, Lemon juice and salt. Mix and keep aside.
Now, in a bowl add in all the other ingredients. Combine, add the lemon mix set aside and enjoy :)

Moolangi pachadi / white radish chutney

Muli chutney is not liked by everyone because of the pungent flavor. However this chutney does not have any pungent smell and tastes good, goes well with hot white rice and Chapati too :)

Serves 4

Category - Lunch / Dinner

Muli / White Radish / Moolangi - 100g
Fresh coconut scrapping - 2tbsp
Red Chillies - 7 to 8 (Adjust)
Salt to taste
Tamarind - A small piece  OR Amchoor - 1 pinch
Dalia Split / Kadle pappu / Chutney dal - 1tbsp

Combine all the above in a blender and ground to a paste. Add water little by little while grinding.

Keep aside.

For Tempering - (I use the simple mustard tempering)
Mustard seeds - 1tsp

Moolangi Pachadi

Curry leaves - 5 to 6 leaves (optional)
Hing - A pinch
Oil - 2tsp

Heat the tempering pan and prepare the tempering.
Top the set aside chutney with the tempering and serve with hot rice.

Can be store in the fridge for 2 days. 

Paneer Burjji ;)

Yeah you heard it right, its Paneer Burjji and not Egg Burjji..... A slight variation which makes Vegetarians happy.

Serves 4

Category - Lunch / Dinner

Onions - 1 Medium Size (Chopped finely)
Tomatoes - 2 Large Size (Chopped finely)
Paneer - 150 to 200g (Crumple, it should just look like scrambled eggs lol :))
Oil - 6tsp
Ginger Garlic paste - 1/2tsp
Green Chillies - 2Nos. (Slit)
Red Chilli powder - 1/2 or 1/4tsp
Coriander powder - 1/2tsp
Jeera powder - 1/4tsp
Garam masala - 3/4tsp
Salt to taste
Coriander leaves to garnish

In a wok, heat the oil and saute the onions, green chillies and the ginger garlic paste, till onions turn pink/ transparent. Then add the tomatoes and saute for 5mins. Then add all the spices and salt and saute till oil separates. Now add the Paneer and saute further for 3mins.

Put off the flame and garnish with Coriander leaves and serve hot with Breads, or use it for stuffing for samosas or sandwiches.

Paneer Burjji

Tikka Chutney

Category - Sides


Mint / Pudina - 50g
Coriander leaves - 50g
Green chilly - 1No.
Pepper Corn -1No.
Curd - 150g (A big cup)
Salt to taste


Combine all in a food processor until smooth. Garnish with a couple of mint leaves.


Can be served for any kebabs and even barbecues......... 

Bhindi Raja Masala

Bhindi / Okras marinated in yogurt with a blend of spices. (Here I am using Kitchen King Masala)

I marinate Okras, by doing so the stickiness disappears automatically.  :)

Serves 4

Category - Sides / Lunch / Dinner


Kitchen King Masala - 2 to 3tbsp
Bhindi / Baby Okra / Okra - 150g
Yogurt - 2 to 3tbsp
Lemon Juice - 2tsp
Salt to taste
Oil - 4tsp
Cilantro - 1tsp Chopped (Garnishing)


Wash and clean the Okra, cut off the steam. Then keeping it length wise, make a small slit.

In a small bowl whisk the yogurt along with King masala, Lemon juice and salt.

Now marinate the slit Okras with the yogurt mixture for 30 mins.

Heat the oil in a Wok, add in the marinated Okras and saute for 5 mins. Now add 4 to 5 tbsp of water and saute further for 2 mins. Then cover the Wok and cook till the Okras are soft. (Make sure you stir them in between)

Lastly garnish with cilantro.
Best to be served with White rice or Chapathis.

Eggplant Pachadi

Serves 4.

Category - Side / Lunch / Dinner

Eggplant - 50g (about 2Nos. I prefer the small round purple ones)
Onion - 1/2 (Finely chopped)
Curd - 5tbsp (thick and whisked)
Salt to taste
Red Chilli powder - 1/2tsp
Jaggery - a small piece
Tamarind paste - 1/4tsp
Green Chillies - 1No.(Slit lengthwise)
Mustard seeds - 1tsp
Oil - 2tsp
Coriander leaves - 1tsp chopped (Garnishing)


Wash and pat dry the eggplants, now roast them directly on the stove top till the skin turns slightly brownish black.

You could use a microwave also, place the eggplants in a bowl and cook for 8 mins.

Once the eggplants are done with roasting, peel the skin and dice the eggplant into tiny bite size pieces and keep aside.

In a wok heat the oil, add the mustard seeds, then add in the onions and fry till transparent. Now add the green chillies then eggplant and fry for a minute. Then add salt, red chill powder, tamarind paste, 3tbsp of water and Jaggery combine quickly and stir continuously for 5 to 8 mins. Put off the heat and keep aside.

Once the fried mixture cools slowly add in the curd and mix throughly. Lastly garnish it with coriander.

You can serve this with White rice or you can eat it as a side also. Tastes good for chapathis / Stuffed paratas too :)

Red Chutney for Masala Dosa

Masala Dosa is a famous dish in South India and favorite to most of the Indians. This Red Chutney is spread on Dosa and makes the Masala Dosa very tasty so if you all are wondering how to make this Chutney, don you worry coz today I am teaching you this Chutney...... All you guys ready????????????  Lets get started..........

Serves for 6 to 7 Dosas.                                                                                

Dry Red Chillies - 4 to 5Nos.
Coconut Scrapings - 2tsp
Dalia Split / Kadle pappu / Chutney dal - 3tsp
Garlic - 2Pods
Salt to taste

Add everything into a blender and ground to smooth paste by adding little water (may be like 3 to 5 tsp).

Now the Red Chutney for Masala Dosa is ready.      

                 

Aloo Ka Raita

Yogurt - 2cups
Boiled Potatoes - 2Nos. (Diced)
Coriander Leaves - 2Tbsp (chopped)
Green Chilli - 1No. (Finely chopped)
Cumin Seeds - 1tsp (Roasted)
Chat Masala Powder - 1tsp
Red Chilli Powder - To taste
Salt to taste

Mix everything in a big bowl and serve cold.

Raita for Nawabi Tarkari Biryani

Yogurt - 2cups (Whisk)
Cashew Paste - 2tbsp
Red Cilli Powder - 1/4tsp
Salt to taste
Coriander leaves for garnishing

In a mixing bowl mix throughly all the above ingredients and serve cold.