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.

Black Eyed Peas Curry - Instant Pot

This curry is such a breeze to make it in the IP. Also this curry can be made with zero oil, suitable for weight watchers and is healthy too.

Category - Entreé / Lunch / Dinner

Serves 6 to 8

Black eyed peas (Dry) - 2 cups

Salt to taste 

Dry methi leaves (Kasuri Methi) - 1tsp (Optional)

Butter - A dollop (Optional)

Grind the following to a paste using a blender - 

Onion - 1 (Peel n roughly chopped)

Tomato - 2 Large 

Red chilli powder - 1/2 to 1tsp (Adjust accordingly)

Turmeric Powder - 1/4tsp

Dhaniya Powder - 1tsp

Jeera Powder - 1/2tsp

Ginger - 1/2 inch

Garlic - 4 Pods

Place the rinsed beans to the IP Liner and pour water two inches above it. Close the lid n set it to Manual High 10 minutes, Sealing position and follow to hit the timer option, put the timer to 1 hour. 

NPR!

Once its cooked, open the lid. Transfer the excess water to a bowl, save this for later. 

Next add in the paste (Masala). Hit the steam mode, High pressure n Normal should be the reading!

Add salt to taste and allow it to cook for ten to fifteen minutes (Consistency should build by then). Adjust the consistency by using the saved stock. 

Lastly add Dry methi n butter.  Switch off the IP and close the lid for couple of minutes. 

Ready to serve with Rice, Roti, Dosa.

Gowda's style Pulao

I learnt this flavorful pulao from a gowda friend, so I have named this "Gowda's Style Pulao".


Serves 4 to 5

Category - Lunch / Dinner

Cinnamon - 1 inch, 2 Pieces
Cloves - 4
Elachi / cardamom - 3 to 4
Bay leaf - 3
Turmeric - 1/4tsp
Shahi Jeera - 1/4tsp
Green chillies - 12 to 15 adjust to taste (Slit lengthwise)
Onion - 1/2 (Thinly sliced)
Tomato - 2 to 3 (Finely chopped)
Mixed veggies - 1Cup (Carrots, beans, potato, green peas; chop accordingly)
Methi leaves / Kasuri Methi - 3tbsp
Mint leaves - 1 sprig ; finely chopped
Coriander leaves - A handful , finely chopped
Lemon Juice - 1 tsp (Optional)
Basmati rice - 2Cups (Soaked in water for 1 hour before cooking, must rinse before soaking)
Oil - 8 to 10tsp


Grind to smooth paste, the following - (Add very little water)
Coconut - 1/2Cup
Nutmeg - 1/8tsp
Marathi Moggu - 2
Cinnamon - 1/2 inch one piece
Jeera - 1tsp
Cloves - 2
Elachi / cardamom  - 1
Fennel - 3/4tsp
Poppy seeds - 2tsp (Soak in warm water for 1 hour)
Ginger - 2 inches
Garlic - 5 to 7


In a cooker base add oil, once heated add the cinnamon, cloves, elachi, bay leaf, turmeric, shahi jeera and green chillies let it splatter, later add onions let it turn transparent, now add in the coriander, methi and mint. After two minutes add in the tomatoes, cook till mushy. Add the ground paste, cook till oil separates. Add the veggies sauteé for 5 minutes. Now add the soaked and drained rice. Sauteé well for five to ten minutes. Add 3 cups water and salt to taste, let the water start to boil, simmer and close a lid. Cook for about 15 to 18 minutes or till cooked, on low flame. Serve hot with raita.

Vegetable Biryani - cooked in pressure cooker

Vegetable biryani, pressure cooker method is easy and also saves time. Good for potlucks too.

Serves 6 to 8

Category - lunch / dinner

Soak 3 cups of basamati rice in plenty of water. (Rinse several times before soaking). I soak my rice for one hour, before cooking!

In a cooker base add 2 ladle full of oil, once it's hot add 6 cloves, 2 one inch cinnamon sticks, 2 elachi, 2 bay leaf. After 10 sec add one thinly sliced onion, once this turns pink add 2 tbsp of ginger garlic paste, 10 leaves pudina (chopped), a tsp of kasuri methi, 5 green chillies (chopped). Sauté this till the onions turn light golden brown, next add in 3 large chopped tomatoes cook till mushy.

Next add 1 1/2 tsp red chilli powder or adjust, 2 tsp dhaniya powder, 1 tsp jeera powder, 3/4 tsp garam masala powder, 1/2 tsp turmeric. Add finely chopped coriander leaves.

Next add 1 big cup of mixed veggies such as carrots, beans, peas, potato, cauliflower, sauté for 10 mins. Drain the soaked rice n add to cooker n sauté for 5 mins. Later add 4 3/4cups water, salt to taste n cook for 1whistle on medium heat.

Open after few mins n serve with raita and lemon wedges.

Variations - You can replace half quantity water with coconut milk. Makes the Biryani more tasty.
Add any combination veggies also you can add hard boiled eggs....

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.

Paneer Kati rolls

Kati rolls are nothing but Indian version of wraps.  Kati rolls can be stuffed with paneer, tofu, chicken, meat... and so on..... Here's my version of the "Paneer Kati rolls". These rolls can be served as an appetizer too, just cut the rolls into small bite size pieces.

Serves 8 or more rolls

Category - Lunch / Dinner

I - Ingredients for the rolls 
Wheat flour - 2 Cups
All purpose flour / maida - 1 Cup
Salt to taste
Oil - 4tsp
Water as needed.

In a big mixing bowl, combine all the above ingredients except for water. Mix throughly, add water slowly and start to knead by adding enough water. The dough should be little soft than chapathi dough.
Knead the dough for 5 minutes and keep it aside, covered.

After your stuffing and chutney is ready, take a small portion of this dough and roll into 1/4 inch thick discs. These discs can be rolled small or big depending on your preference. Roll all at once and fry them just like chapathis with oil.

II - Ingredients for the stuffing
Paneer - 500g or 1 big pack, small dices or bite size pieces
Onions - 2 Big ones, sliced thinly
Tomatoes - 2 medium ones, thinly diced
Green bell peppers / Capsicum - 1 medium, diced to bite size
Green chillies - 6 finely chopped
Ginger garlic paste (G&G) - 2tbsp
Turmeric powder - 1/4tsp
Red chilli powder - 1tsp,  Adjust to taste
Garam masala - 1tsp
dhaniya /  coriander powder - 2tsp
Jeera / Cumin powder - 1tsp
Kasuri Methi - 1tsp
Dry mint powder / fresh mint - 1tsp
Oil - 5tsp
Salt to taste

In a deep bottom thick pan heat the oil, add in the G&G paste, onions, green chillies and sauteé till the onions turn transparent. Next add in the tomatoes and cook these only for 3 minutes next add in all the dry powders including salt, mint & kasuri methi. Mix throughly and sauteé for 2 to 3 minutes. Next add in the Capsicum and paneer, put the flame on low and gently mix and cook for another 2 minutes. Make sure the paneer has been coated with all the masalas. Now the stuffing is ready.


III - Ingredients for Green chutney
coriander - 30g
Green chillies - 1 or 2 depending on your taste
Curd - 2tbsp

Blend all the above without adding any water. Transfer this chutney to a bowl and keep aside.

IV - Vinegar onions
Click on Vinegar onions link above to follow the recipe.


Now to make the "Kati rolls", place the wrap on a flat surface. Now start placing your stuffings horizontally and top it with some green chutney and vinegar onions add a pinch of chat masala too. From one end start rolling along the filling just like any other wrap. Serve immediately.

There are a tons of ways to make these wraps so feel free to play with the ingredients.

VARIATIONS -
Simply replace the paneer with tofu to make a vegan friendly roll.
You can make the stuffing with chicken or meat or even eggs.
For the wraps you can use only wheat flour and omit All purpose flour, totally works fine.
You can replace the green chutney with green chilli sauce / ketchup and it can be kids friendly too.

Ennegayi - South Indian style stuffed Brinjals Gravy

Ennegayi is a famous Karnataka style eggplant curry.

Serves 4 to 6

Category - Breakfast / Lunch / Dinner 

Small round purple brinjals - 5 to 6 (wash throughly and make slits horizontally)

Oil - 3tbsp

Curry leaves - A few

Dry roast separately -  

Whole dry red chillies - 8 to 10 Adjust to taste

Poppy seeds - 1tsp

Peanuts - 2tsp

Ground to smooth paste -

Onion - 1

Garlic - 2 pods

Ginger - 1 inch

Tomato - 1

Coconut - 2tbsp

Tamarind paste - 1 to 2 tsp

Jaggery to taste

Salt to taste

Garam masala powder - 1tsp

Also Add the dry roasted red chillies, peanuts & poppy seeds.

Apply the ground mixture to the slit brinjals generously. Leave aside for 5 mins.

In a pressure cooker pan add the oil and wait for a min. Add the curry leaves and let them splutter for a min. Next add the stuffed brinjals and the remaining paste also add 1 cup water and close the lid and cook for 2 whistles.

Open the lid and serve hot with Chapathi, maize roti or plain white rice.

Egg biryani - Restaurant Style

Whenever our taste buds crave to eat something spicy, I prepare this Biryani. It tastes exactly like a restaurant style Biryani. I have prepared a vegetarian version too with the same ingredients and tastes awesome. I have also prepared this Biryani for a big party and got many compliments. So now its your turn to try and enjoy. And don't forget to leave your comments / suggestions below :)

Serves 4

Category - Lunch / Dinner

Basmati Rice or Long grain rice - 2Cups
Boiled Eggs - 4 to 6 OR Mixed Veggies - 1Cup (Cut to desired shapes)
Whole garam masalas - Cinnamon stick 1 inch, Green Cardamon 2, Bay leaf 2, Cloves 8, Soumph 3/4tsp
Ginger garlic paste - 1tbsp
Fresh mint leaves - 10 (finely chopped)
Fresh coriander leaves - handfull (finely chopped)
Green chillies - 4 to 6 (slit lengthwise)
Onion - 1 medium (finely sliced)
Tomato - 2 big (finely chopped)
Red Chilli Powder - 1tsp or to taste
Coriander powder or dhaniya powder - 2 1/2tsp
Garam masala powder - 3/4 to 1tsp
Coconut Milk* - 1Cup
Water - 2 1/4 Cup
Oil - 10tsp (You can replace 2tsp of oil with 2tsp of ghee)
Salt to taste


Rinse the rice nicely in cold water for 6 to 7 times. Soak the rice with plenty of water in a huge pot. Let it sit for 1/2 hour to 1 hour. Drain the water just before its ready to be added in.

Slit lightly but do not break the eggs, such a way the masalas should penetrate to the yolk. Keep aside.

In a wok heat the oil on a medium flame, add the whole garam masalas, allow it to splutter. This might take 2 minutes or so. Next add in the onions, saute them till light deep golden brown. To this add the ginger garlic paste, mint and coriander, saute for a minute. Next add in the tomatoes cook till mushy. Add the dry powders saute till oil separates. Later add in the boiled eggs/ veggies and saute for 2 minutes.

Separate the eggs from this mixture and keep aside. You dont have to separate the veggies just leave it in the same pan after cooked.

In a pressure cooker add in the coconut milk along with water and put some salt too, bring this to a boil. Slowly add the basmati rice and the set aside cooked masala. Cover the pan and cook for 5 minutes. At this point add the set aside eggs and close the lid, cook for 1 whistle or till the rice is completely cooked. Vola your Egg / Veggie Biryani is ready. Enjoy!!!!!!!
Serve with Aloo Raita, Cashew raita or any veggie raita. 

*How I Make my coconut milk - Simply add 1tsp of fresh coconut and 1cup plain milk to a blender. Blend the mixture for 2 minutes. Your coconut milk is ready.

Add caption

Moroccan Chickpea Soup

Moroccan Chickpea Soup

Serves 4 to 5

Category - Lunch / Dinner

Chickpeas - 1Cup
Onion - 1 Finely sliced
Tomato - 2 Finely chopped
Cumin / Jeera Powder - 1tbsp
Oil - 4tsp
Bay Leaf - 1
Salt to taste
Black Pepper to taste


In a pressure cooker add the chickpeas and cover it with water. Add a pinch on salt and cook till tender. Transfer the stock to another bowl and keep aside.

In a thick bottom pot, heat the oil add the bay leaf then add the onions. Saute till transparent next add the tomatoes and saute further till the tomatoes turn soft and mushy. To this add the Cumin powder and cook for two minutes. Next add the cooked chickpeas with half the stock, bring this to boil later add the other half of the stock and continue to cook for another 20 to 25 mins.

The soup is ready. Add Salt and pepper to taste.

Variations - Can use the "Can chickpeas" directly by draining the liquid. The cooking time may vary.
You can also mash half the quantity of the chickpeas.

Dhaba Style Egg Masala (Spicy)

Serves 4

Category - Lunch / Dinner

Eggs - 4 (Hard boiled n cut to halves)
Onion - 1 small
Tomato Paste - 2 tsp(Optional)
Green Chillies - 3 slit lengthwise
Ginger garlic paste - 1tsp
Red Chilli Powder - 1/4 (Adjust)
Cumin / Jeera Powder - 1/2tsp
Coriander Powder - 1tsp
Turmeric Powder - 1 pinch
Salt to taste
Cilantro / fresh coriander - Handful (Chopped finely)
Oil - 3tsp

Add the onion, green chillies and ginger garlic and blend to smooth.

In a pan heat oil, add the ground masala saute till light golden brown. Next add the tomato puree and saute till mixture leaves oil. Now add all the powders and saute further for 3 minutes. Add 2tbsp of water in between and saute again for 2 minutes. At this point add 1/2 cup water n salt, let it simmer. Check for the consistency, add the eggs and simmer for 3 minutes. Lastly add the Coriander. You can add a hint of lime.

Serve hot with Ghee Rice, jeera pulao or Breads. For the side add in some onion salad.

Tip - For extra hot, add in some chopped green chillies in the tempering.

Hariyali Kofta

Serves 6

Category - Lunch / Dinner

For the Koftas-

Boiled Potatoes - 2 to 3 Medium Nos. (Smashed)

Green chillies - 1tsp Finely chopped / Paste works too (Adjust)

Paneer - 30g Grated

Ginger garlic paste - 1/4tsp

Coriander powder, cumin powder, Garam masala - 1tsp + 1tsp + 1/4tsp

Cornflour - 2tsp

Bread - 1 or 2 slices tear to small pieces (Optional) / you could add bread crumbs about 1tbsp.

Dry Fruits - Optional, can add cashew, sultans.

Salt to taste

Oil - For Deep Fry

Combine all the above ingredients in a mixing bowl, you will end up a mashy mixture. Make small balls and deep fry. Take out on a paper towel when golden brown. Keep aside.

For the gravy-

Palak - 350g (Blanched)

Ginger N Garlic Paste - 1tsp

Cinnamon stick - 1 inch

Clove - 3Nos.

Onion - 1 Small, roughly chopped

Cumin - 1 1/2 tsp

Coriander powder - 1tsp

Turmeric powder - 1 pinch

Milk - 4tbsp (A little more or less depending on the consistency)

Tomato - 2 Medium (Blanched)

Oil - 2tsp

Green chillies - 4 to 6Nos.(Adjust)

Salt to taste

In a Wok heat the oil, add cumin, cloves, cinnamon, onions and green chillies..... Saute till the onions turn lightly golden brown. Then set aside and let it cool.

Now in a blender add the Palak, tomatoes and the fried onion mixture, ground to a smooth paste.

Again in a wok heat the oil left over and add the ginger garlic paste then the ground mixture. Saute for a minute or so then add the milk as much as you like (I add about 4tbsp). Then add salt, turmeric powder and coriander powder mix through and let it cook for 5 to 8 mins.               

Then lastly add the Koftas let it simmer for another 5 mins then its ready. Serve immediately. You can serve with any Breads.


Tip - Add the koftas just before serving. Dont cook the koftas for a longtime in the curry, they will turn 
mushy.

Creamy Coconut Zucchini / Green Squash

Zucchini cooked in a mild Spicy Coconut Base.

Serves 4

Category - Lunch / Dinner

Zucchini / Green Squash - 1 (Chop as you like. I had them cut to chunks about 1 inch.)

Coconut - 2 tsp

Milk - 1 Cup

Onion - 3/4 Finely chopped

Tomato - 1 Large finely chopped

Red Chilli powder - 1/2 tsp

Fennel Seeds - 1/4 tsp

Coriander Powder - 1 tsp

Turmeric - 1/4 tsp

Garam masala - 1/4 tsp

Salt to taste

Oil - 3 tsp

In a blender add the fennel seeds, coconut and milk. Blend it till smooth, for about 2 minutes.

In a wok heat the oil add the onions, saute till transparent. Next add the tomatoes saute till soft. Next add in all the spices one after the other and saute for 3 minutes. Now add the Coconut mixture and the Zucchini. Simmer till Zucchini is cooked. Some like it real soft so up to your preference. (I pre cooked the Zucchini in microwave for about 7 minutes.) Thats it, Creamy Zucchini ready to be served with Breads.

Variation - You can use coconut milk.  (I prefer coconut n milk blended. I like it this way!!!)
                   You could also add jeera instead of fennel seeds.

Tomato Coconut Fried Rice

This is my MIL's recipe and the family loves this. Its simple, flavors are different and has a triple twist.
Here we will use coconut milk, Tomatoes and ground paste instead of sauces. Let me start the recipe now :)

Serves 6

Category - Breakfast / Lunch / Dinner

Tomato - 4Nos. Medium (finely chopped)
Onion - 2Nos. (thinly sliced or finely chopped)
Boiled Fresh / frozen geen peas - 3/4Cup
Boiled Beans - 50g (Cut to half inch lengthwise) Optional
Boiled Carrot - 1No. (Diced)
Cloves - 8Nos.
Elachi / green cardamom - 3Nos.
Cinnamon - 1inch
Oil - 8tsp(Adjust if using butter)
Basmati Rice - 3Cups
Coconut Milk - 2Cups
Water - 4Cups
Salt to taste

Ground the following to a coarse paste -
Green chillies - 15 to 18Nos.
Red chillies - 15Nos. (Remove the seeds, soak in hot water for 30mins)
Fresh Ginger & Garlic - 25g each

Rinse the Rice several times in cold water, later soak the rice in water for one hour.

In a large pot, add the soaked drained rice, coconut milk, water, 1tsp oil and salt to taste. Cover the pot and let the flame be on high for 5mins. Next simmer the flame, and let it cook for 10mins. After 10mins, open the lid and check if the grains are cooked, if uncooked continue cooking till done. Cover the pot and keep aside till the tempering is ready.

In a big wok start the tempering, heat the oil add Cloves, Elachi & Cinnamon saute for a min. Next add the onions saute till light golden brown. Now add the ground paste saute till raw smell leaves. Next add the tomatoes and saute till soft. Later add the beans, carrot, green peas, saute for 2mins. Next add the cooked rice slowly and combine. Mix throughly and the Tomato Coconut Fried rice is ready.

This rice is served with a gravy, Its the base of green peas masala. Please follow the link below. You can prepare the original green peas recipe or prepare only the base or for the same recipe, add in your own combination of veggies.

Green Peas Masala -
http://meghustastebuds.blogspot.com/2011/01/green-peas.html


VARIATION - You can add butter in the tempering to enhance rich flavor. You can add green / red peppers too. 

Paneer Butter Masala (Restaurant Style)

Paneer Butter Masala, the name itself pulls everyone. This recipe is very simple however rich in calories ;) Watch your step before you make this one if your on diet.

Serves 4

Category - Lunch / Dinner

Paneer - 350g
Onion - 1 Medium (Finely chopped)
Ginger garlic paste - 1tsp
Tomato - 1 Big No. (Puree)
Tomato Ketchup - 1tsp
Cream / Cashew paste - 1tbsp (Optional)
Red Chilli powder - 1tsp (Adjust)
Coriander Powder - 1tsp
Garam masala - 1tsp
Salt to taste
Milk - 1/2 Cup or more (Depends on the consistency)
Kasuri Methi or Fresh Methi - 1tsp (crushed / chopped finely)
Butter - 2tbsp
Oil - 3tsp

Dice the paneer to bite size pieces. Shallow fry these bits in hot oil for 3mins and keep aside.

To the tomato puree, add the ketchup, red chilli powder, coriander powder, garam masala and salt. Mix throughly and keep aside.

In a wok heat the oil, add the butter and onions. Saute till the onions turn deep golden brown. Next add ginger garlic paste, Methi and the tomato puree mixture and simmer for 2 mins. The oil starts oozing then add the milk, mix and put a lid over the wok and continue on simmer for 3 to 4 mins. Open the lid add the cream / Cashew paste, mix.....
Lastly add the paneer cubes and put off the flame after 2mins. Close the lid for 5mins, open the lid n serve hot with Bread.

Paneer Buter Masala, yum yum...........

Note - Add green chilli Sauce for extra spicy or add 1 or 2 finely chopped green chillies.
           I dont shallow fry the paneer, by omitting this step the texture of paneer is soft n
      fresh.
           

North Indian Style Veg.Kurma

This is a North Indian style Kurma n goes well with Palak Chapathi.

Serves 4

Category - Breakfast / Lunch / Dinner

Pressure cook the following for 3 whistles-
Potatoes - 3 Medium, diced to 1 inch
Tomatoes - 3 Medium, roughly chopped
Onion - 1 Small, roughly chopped
Fresh green peas - 1 Cup
Carrots - 2 Medium, Diced to half inch or cut to circles
Salt - a pinch
Water - As Required to cover the veggies

Ground the following to a paste-
Jeera / Cumin seeds - 2tsp
Cashew - 15Nos.
Red Chilli powder - 1tsp
Ginger - 1/2 inch
Garlic - 3pods
Salt to taste

Once the veggies are pressure cooked, strain the veggies and save the stock.

In a heavy bottom deep pan, add the veggies, ground paste and 2 cups water (use the stock). Add more water as per your required gravy consistency. Bring to boil and simmer for 15mins. The Kurma is ready, serve hot.

North Indian Style Kurma

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

Spicy Tomato Rice

The spicy tomato rice is an easy lunch box recipe and can also be prepared with less time and effort.

Single serving

Category - Lunch

Tomatoes - 1No. ( Medium, fully ripped and finely chopped)
Onion - 1/2 (Finely Chopped)
Tomato Ketchup - 1tsp
Red Chilli Powder - 3/4tsp
Garam Masala - 1/4tsp
Salt to taste
Oil - 3tsp
Mustard Seeds - 1tsp
Cooked Basmati Rice - 1Cup

In a wok, heat  the oil and add the mustard. Now add onions and saute for 2mins. Add tomatoes and saute for 2 mins. Add 2Tbsp of water and simmer till the tomatoes are soft to this now add the salt, red chilli powder and ketchup and saute further for a min. Add the Garam masala and the rice to the sauteed mixture and put off the heat.

Let it stand for 10 mins then you can serve. Can also serve raita with this :)

You can retain the mixture without adding rice and serve with rotis too :) :) :)
You can add hard boiled eggs while adding the rice.

Make Your Own Curry

Everyone has their own tastes and choices. So today I am herewith a wide variety of selections to match your tastes.


Serves 2 to 3

Category - Lunch / Dinner

So lets get started with some of the basic ingredients-

Ginger garlic Paste - 1tbsp
Garam Masala - 1tsp
Oil - 3tbsp
Salt to taste
Coriander leaves - Garnishing

Now you have to make your choice-

A. Choose any 1-
Jeera - 2tsp ; Fennel Seeds - 1tsp ; Coriander Seeds - 1tsp

B. Choose any 1-
Coconut - 3tbsp ; Cashew Nuts - 20g ; Poppy Seeds - 1 1/2tsp

C. Choose  any 1- 
Green Chillies - 7 to 8Nos. ; Red Chillies - 8Nos.

D.Choose any 1 - (Optional)
Tomato - 1 Medium fully ripe ; Coriander leaves - 30g ; Pudina/ Mint - 15g

E.Choose any 4-
Carrots - 30g ; Beans - 25g ; Potatoes - 15g ; Fresh Green Peas - 20g ; Cauliflower / Gobi - 30g ; Broccoli - 30g ; Hard Boiled Eggs - 2Nos.

After selecting your  ingredients from the above, first step is to wash and clean all the veggies. Cut them accordingly to bite size pieces. Next cook the veggies till they are 3/4th cooked and keep aside.

Peel the Hard boiled eggs and cut into medium bite size pieces.

Add your selected ingredients from list A, B, C & D to a blender and ground the entire mixture to a smooth paste & keep aside. Now the curry base is ready :)

Next in a wok heat the oil, add in the ginger garlic paste and saute for a minute. Then add the ground masala and saute further till oil separates. Next add the veggies and 3tbsp of water, mix and cover with a lid and cook on low heat for about 5 mins. Next take off the lid and add salt. further cook for about 2mins.

Lastly add the Garam masala, eggs and coriander leaves. Serve hot with chapathis, rotis or White rice.


Note - Add water according to your required consistency. You could add more variety of veggies according to your preference. You could also add chicken instead of veggies or eggs (cooking time varies).

The Simple Tomato Curry

Spent the whole day @ work, want to cook something fast then why not try this one!!!

You could also do it for your lunch box, ideal for anybody :)

Serves 1 or 2

Category - Breakfast / Lunch / Dinner

Tomatoes - 1Large. (Diced)

Onion - 1small (Medium chopped)

Tomato Curry

Green Chilli paste - 1to 2tsp (Add according to your taste)

Salt to taste

Oil - 2tsp

Mustard Seeds - 1tsp
Curry leaves - a few

Hing - 1 pinch

In a wok heat the oil, add in the mustard seeds and hing, let them pop...... Now add in the onions and curry leaves, saute for a minute.... Add in the green chilli paste and salt, saute further for a minute. To this add half a cup of water and let it simmer for 3 minutes. Then add in the tomatoes and cook till tender. The tomato curry is ready to serve. Good to eat with Chapati and toasted bread.

Moong Dal Tadka

Moong Dal or the split yellow Moong lentils is used in a variety of combinations, my recipe is the one in South Indian style.

This Moong Dal Tadka is good to go with plain white rice and chapathis.        

Serves 2 to 3 ppl

Moong Dal - 1/2 cup
Green chillies - 6 to 8 Nos. (slit into length wise or if you like you can chop finely too)
Jeera - 1 tsp
Pepper corns - 1 tsp (lightly crushed)
Garlic - 5 pods (v.finely chopped)
Fresh coconut scrapping - 3tbsp

Onion - 1/2 (medium chopped)                                
Tomato - 1 No.(chopped)
Turmeric powder - 1/4 tsp
Oil - 3tsp
Salt to taste
Lemon juice or tamarind pulp - To taste
Water as required

In a pressure cooker heat the oil and add in Jeera, garlic, pepper corns, green chillies and onion one by one... Fry till the onions turn transparent now add the Dal and fry it for 2 mins. Add in the tomatoes and fry for a minute.

Later, add water so much that it is above to the Dal mixture a little, also add the turmeric powder and salt. Bring this to a boil and close the lid and wait for 4 to 5 whistles.

Allow it to cool and later open the lid and put on the flame and add little more water if you want. Now add in the coconut and a hint of lemon juice / tamarind. Boil it for few more mins and then its ready to serve.