Wednesday, October 03, 2012


I have a tendency of cooking more than required and hence always have leftovers..My mother always says that minimum of 2 people extra can come and eat at your place at any point of time and you will still have something remaining..Hehe..
Personally if you ask me, I like to cook in large quantities and also love to serve large portions .
I get inspired when chefs cook large portions on television programs too and have noticed that they are normally my favorite cooking programs.. eg Nigella lawson .
Now back to why I started this talk I almost always have a little rice leftover and love to make something with it.. Phodni bhat is a very common item made in Indian homes which means... PHODNI --tempering or baghar. and bhat means Rice so in short it is tempered rice..
I twist my tempering in order to make it more interesting and different tasting.. this time I used garlic and tomatoes in the tempering and the product is for you to judge and taste off course after you try it at home and give me your comment so waiting for your comments.


1 cup cooked rice
1 medium sized Onion finely chopped
1 tomato finely chopped
3 cloves garlic finely chopped.
3 Green chilies
Curry leaves –few
1 tsp lemon juice
½ tsp sugar.

For the tempering:-
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Hing /Asafoetida
1/2 tsp Turmeric
1 tbsp Oil
Chopped Coriander to garnish
Salt to taste


Heat oil in a pan.
 Add Mustard seeds and Cumin seeds, allow to splutter.
Add hing Turmeric powder and curry leaves, green chillies and garlic.
Add chopped onions. Saute the onions till they turn translucent.
Add the tomatoes and stir till they are just partially cooked and do not leave water.
Finally add the leftover rice and salt. Mix well.
Stir gently without mashing the rice.
Sprinkle and mix the lemon juice and sugar.
Cover the pan. Garnish with chopped coriander. Serve hot.
I love to serve this rice with curds and papad.

Sunday, July 29, 2012


I call this dish curry and not chole as it is typically called in India because I made it differently from the way we make our CHOLE...Almost all the ingredients are similar the only difference being that the onion and tomatoes are chopped coarsely and we do not cook them so much that they form into a thick gravy  .
The consistency is a bit watery .

Here is the recipe for you...

11/2 Cup chickpeas or chole
1 small packet mushrooms cut into quarters
2 medium sized onions coarsely chopped
2 med sized tomatoes coarsely chopped
½ tsp haldi powder
1 tsp chili powder
½ tsp dhania-jeera powder
finely chopped coriander leaves for garnish
Oil and salt to taste

Soak chickpeas for 8 hours before cooking.
Cook the chick peas in a pressure cooker till soft and tender.

In a pan take some oil and fry the sliced onions till soft .
add chopped tomatoes and cook till soft.
Add all the spice powders, chili, haldi, and dhania-jeera .
stir for sometime .now add the mushrooms and let them cook with a closed lid , you need not add water as mushroom has a high water content.
Now add thecooked chickpeas .
Add salt and let it cook for sometime.
Add finely chopped coriander.
Add salt and it is ready to be served.
Serve with rotis or even rice.

A nice healthy and nutritious option.

Thursday, June 28, 2012


 "CHUTNEY" which can be also called as a dip or spread in the western world...
Here in India , chutney is normally eaten with a dosa or pancake made with various ingredients like rice, lentils etc... or as a spread on bread with other vegetables like tomato and cucumber.
This is a simple chutney which can be made in minutes and served with hot dosa.

I will give you the method and ingredients together as its very simple and does not need to have them separately.

in a blender mix together 1 cup freshly grated coconut ,small piece of ginger,
1/4 tsp cumin seeds, small very small if you have curd which is a bit sour or a
marble sized piece of tamarind , 1/2 tsp sugar, salt to taste and 1/4 cup curd
mix this together .. blend remove in a bowl and temper with a bagar or tempering of ghee, mustard seeds and asoefotida  

Easy , simple can be made when short of time. .

Tuesday, April 10, 2012


This is what I made for breakfast and my sons lunch box..
I call it fusion because its a combination of the traditional SABUDANA OR SAGO KHICHDI AND FRUIT BREAD WITH BUTTER.
Here is the recipe for Khichdi...

2 cups sabudana or sago soaked for at least 6-7 hours (soak till the water just touches the top of the sabudana) Two small potatoes boiled and cut into small pieces ½ cup roasted and coarsely pounded peanuts For tempering: Jeera, hing, green chilies, curry leaves ½ tsp sugar ½ tsp lemon juice Finely chopped coriander for garnishing Grated coconut for garnishing


Put the soaked sabudana in this mix and stir for sometime The sabudana will turn from opaque to transparent. Then you can add the remaining things like boiled potato, chopped coriander Put sugar, salt and lemon juice You can garnish this ready khichdi with freshly grated coconut. Take oil in a pan , when hot you can put jeera,hing , green chillies and curry-leavesBread is store bought with fresh homemade butter.

Friday, March 16, 2012


A simple stirred fried vegetable which is quick to make and very tasty...It needs only a sprinkling of water while cooking...

This is one vegetable which can be made in a jiffy and so is like a instant item on my menu either when I am busy or when unexpected guests visit ones house.

The ingredients will always be found in an Indian kitchen which makes an added incentive to be cooked at the last minute.
I normally make this for my sons tiffin as he loves potatoes and as its a dry vegetable it does not leak , and is easy to carry... as he has to catch a bus-train-walk to reach his college by 8.30 in the morning.Traveling in India is not easy especially by train as you are jostled and pushed all over and with a bag on your bag its all the more tough...


3 Small potatoes sliced in medium slices
2 small onions sliced
2-3 cloves of garlic finely chopped
1/2 tsp red chilli powder or as per taste...
1/4 sp haldi powder
a little about1/4 tsp garam masala powder.
salt , a pinch of sugar...
you can add lemon juice which is optional
garnish with freshly chopped coriander leaves


Take oil in a pan, add the sliced onion to it let it become a little soft.
Add the finely chopped garlic stir
then add the sliced potatoes and cook covered with a little sprinkle of water
when half cooked add the chilli powder, haldi powder and garam masala powder
Add salt, sugar and stir.
cook this potatoes are fully cooked but not mushy..
garnish with freshly chopped coriander leaves.
serve hot with bread, roti or dosas

Saturday, March 03, 2012


If you read my blog regularly you will know that I am a bit skeptical about using white flour or plain flour for my food. I normally substitute it with whole wheat flour and see if it tastes good ..
I know that the taste will differ but for me nutrition takes precedence over taste that’s when it comes to cooking my everyday or food that I cook regularly.. If I have to cook something once in awhile and that requires plain flour that I might think of using it .. I said I might think but eventually don’t use it Hahah…

So here I my version of Pancakes WHOLE WHEAT FLOUR PANCAKES..
Which I can assure you are as tasty and much more healthy than our normal pancakes, try one for your child and I am sure it will make you feel excellent.. Because you get that inner feeling of serving your family something that’s really worth the effort of making it from scratch.

Mix together  in a bowl 11/2 cup of whole wheat flour, one egg, ½ tsp baking powder, milk enough to make a runny batter about 1 cup approximately here you can add powdered sugar to taste or you can eat it with honey or maple syrup.

Let it stand for about ½ hour before making your pancakes
Heat a griddle and drizzle a little butter on it.. Pour a ladle full of pancake mix and cook on both sides..