Thursday, August 24, 2006


Ruth of onceuponafeast is an incredible person, last Saturday she had a full course Indian meal for guests and I was amazed to see the no of things that she came up with for the party, being a non-Indian and planning for a whole party requires guts which I think she has in large quantities.
As a token of appreciation for the efforts that she put in for her party and for making a great Indian meal for her friends and family , I have made 2 dishes out of her menu today.You can find the recipes on her blog.


you will find the recipe for the salad here.


you will find the recipe here

Wednesday, August 16, 2006



I love chicken and many times I crave to have chicken that very day.
So, When I have to eat chicken but don’t have the mood to cook something
Elaborate I try this lovely chicken dish because it’s fast and very tasty.


700 gms chicken.
3 medium sized onions finely chopped
2 tomatoes finely chopped
2 tsp ginger garlic paste
1-2 tsps garam masala powder.
1 tsp dhania jeera powder.
11/2 tsp red chili powder.
1 tsp haldi powder
1 cup yogurt
you can add paste of 5-6 cashew nuts but this is optional which should be added after the whole chicken is cooked.
Add lots of finely chopped coriander leaves.
1 tsp kasuri methi.
Salt to taste.


Take oil in a pan of a pressure cooker.
add the onions fry till they become soft
Add the chopped tomatoes and the ginger garlic paste
Stir till oil separates
Add the chicken pieces and add all the remaining masala
You can add the yogurt or curd and salt
Close the cooker and cook for 10 mins
Open the cooker check to see if chicken is cooked
Garnish with coriander and kasuri methi and cook for sometime
Chicken is ready to eat .
You can also add potatoes while cooking this chicken
This is so quick you take about 20 mins to cook and serve this chicken.


I had lot of requests for the recipe of the Chinese dinner party , the meal was cooked by my friend amita who loves to cook Chinese and does so as most of us Indian housewives do , without the exact proportions.
ingredients are put in as per experience and the product is finally tasted and adjustments accordingly done.
So I had to sit with amita and get the proportions for the recipes and get it for you , remember the taste changes as per individual requirements and so you can change the proportions as per your needs.



2 cups uncooked long basmati rice.
1 cup chopped cabbage
½ cup chopped carrots
½ cup chopped French beans
½ cup chopped capsicum
spring onions chopped
11/2 tsp ginger- garlic – chili paste or as per requirement
1 tsp pepper powder
a pinch of ajinomoto
2 tsp Soya sauce
1 tsp vinegar.
Salt to taste
And oil


Cook rice and let it cool.
. for cooking rice you have to add water in the proportion of 1:1 i.e. rice and water
heat oil in a pan
put in the ginger garlic chili paste
stir , add the French beans first.
then add all the other ingredients like cabbage,carrots,capsicum and onions.
stir fry till they become a little soft but do not loose their crunchiness.
then add the cooked and cooled rice
add Soya sauce, vinegar ,a little sugar ,pepper powder and ajinomoto.
serve hot.



Paneer 400 gms
Capsicum 2 medium
Onion 2 medium
Garlic ginger chili paste-11/2 tsp
Garlic finely chopped – 1 tablespoon full
Oil for frying paneer
Soya sauce, ajinomoto, pepper powder and green chili as per taste
Corn flour 1 tbsp
Refined flour 1 tbsp


Cut paneer into cubes
Make a batter of corn flour and refined flour.
Dip the paneer pieces into it and deep fry in oil.
Heat oil in a pan
Add finely chopped garlic and make it to golden brown , then you can add the ginger, garlic chili paste.
Stir this on the high flame for sometime
Add about 2 tbsp Soya sauce.
Add ajinomoto, pepper powder and a little water.
In a separate bowl mix together a little corn flour and water to form a paste
Add the above paste to the mix till you get a thick gravy
If you want more gravy you have to increase the amount of water and Soya sauce
Mix in the pieces of fried paneer , mix well
Garnish with finely chopped spring onions.


This is very simple I wont give the proportions as it changes with every individual
You have to make a gravy just as you do for paneer chili
Make it a little watery by adding more water and Soya sauce.
You can take all the vegetables you like and make this dish.
Chop veg’s to thin strips.

Take oil in a pan
Add the ginger garlic and chili paste.
then stir in all the vegetable and stir fry till they become a little crunchy to taste.
You can make the gravy just as mentioned above in the paneer chili recipe

Monday, August 07, 2006




Today since morning, I have been in a cooking mood and not simple cooking but I wanted to cook something different i.e. something that I have never cooked before.
In addition, I wanted to do something for which, I had no recipe, and you will say no recipe. No….
Something that just comes from my creative mind…haha….
Therefore, I created this recipe with whatever I found in my fridge. I decided I will do a pie (I have never cooked or eaten a pie before but I have seen lot of pictures) and as I am not a sweet loving person, so it had to be something savory. I think what I created today is something between a quiche and a pie. I would not mind if my fellow blogger wrote and told me what I should call it for now I am calling it a pie.
However, the result was quite good I liked it, so did my son.
Something unusual, as I think the inspiration is after reading so many blogs and so many recipes in one day … that your mind starts to act and make a new recipe from the combination of all.
Let me tell you what I used to make this pie
I had a small one-person pan, which was about 10 cms in diameter.
Therefore, my proportions are for a small pie.
Take 2 medium sized potatoes boiled.
One carrot finely grated
Little piece of cabbage finely grated.
One large egg
1 tsp pepper powder.
½ onion finely chopped
Grated mozzarella cheese.
What vegetables you add to the pie are optional you can add mushrooms, peas, French beans too. However, for that you need a larger pan, and this pan was just right for my use


Boil and mash the potatoes
Apply butter to the pie dish
Mix the potatoes with salt and butter (a little)
Layer them inside the pie dish.
Keep the pan in a preheated oven at 230 for 15 mins
When this crust becomes brown and a bit crusty remove it from the oven
You can sauté the vegs before putting them in or you can put them raw
I put the cabbage; carrots in the pie dish and pat it a little.
Take an egg, beat it, and add pepper powder and finely chopped onions to it with a little coriander.
Pour the egg mix over the cabbage and carrot.
Top it with grated mozzarella cheese Bake in the oven for about 25 mins or until the eggs are cooked.


tell me if you have any variations which you friends have tried before.

Tuesday, August 01, 2006


This is my entry for MONTHLY MINGLE # 3 –BEAT THE HEAT

My entry is for kokum sharbat or kokum juice
I have collected information about kokum so that our fellow food lovers know what kokum is I sourced the information from

The kokum is native to the western coastal regions of southern India and rarely seen beyond this area. Even in India, it is used only in the regional cuisines of Gujarat, Maharashtra and several southern states where large glasses of kokum sherbet are downed during parched summer months. In this region, the sweltering heat demands refrigerant (cooling) ingredients in food and drink. Kokum is well known to counteract the heat.

Spice Description
Kokum is dark purple to black, sticky and with curled edges. The fruit is often halved and dried, so that the dried seeds are visible in their chambers like a citrus fruit. It is usually available as a dried rind, resembling a thick plum skin. When added to food it imparts a pink to purple colour and sweet/sour taste.

Preparation and Storage
Similar to tamarind, kokum skins are usually available as dried rind or fruit, and infused in hot water. The deeper the colour, the better the kokum. It will keep in an airtight jar for about a year.

Culinary Uses
Kokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish. It is also included in chutneys and pickles. The skins are not usually chopped but are added completely to the dish. Seasoning should have been checked, as they are quite salty.

Attributed Medicinal Properties
As mentioned in the introduction, kokum’s refrigerant properties are well known. It is useful as an infusion, or by direct application, in skin ailments such as rashes caused by allergies. Kokum butter is an emollient helpful in the treatment of burns scalds and Culinary Uses
Kokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish. It is also included in chutneys and pickles. The skins are not usually chopped but are added completely to the dish. Seasoning should have been checked, as they are quite salty.



Take ½ cup of kokum
Soak it in warm sugar syrup for about 5-6 hours.
Crush the kokum with your hands so that you get the juice.
You can even add only warm water to the kokum and add sugar after you take the concentrate.
Take one part of kokum juice or syrup and add 3 parts water
Add sugar (I add about 3 spoons per glass)
Add ¼ tsp roasted and powdered jeera powder
You can add a pinch of pepper powder too, which is optional.
Add salt to taste
Stir and drink this chilled.
It’s a remedy for hot days.It makes you cool!!!!!!!