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Showing posts from 2011

Chicken Curry

Its no surprise that after a whole month of being vegetarian Tanmaya wanted to enjoy as much non-veg he can, so  he decided to have traditional style chicken, the way he used to enjoy as a kid. I generally prepare the chicken little dry and make it real spicy, but Tanmaya likes it with lots of gravy and little sober so here we go....


Chicken: 1 kg (cut into small pieces)Potato: 2 medium cut into 4 piece eachOnion: 2 medium ground into a fine pasteGinger : 2 inchGarlic: 1 whole headWhole red Chili: 2-4Red Chili Powder: 2 tbspTurmeric Powder: 2 tbspTomato: 2 medium finely choppedCuminPowder: 2tbspCoriander Powder: 2TbspBay Leave: 1whole garam masala: 4 cardamon, 2 cloves, 2 inch cinnamon Oil: 4 tbspSalt to taste
Marinate the chicken with 1tbsp red chili powder, 1tbsp turmeric powder, 1 tbsp oil and about 1tsp salt (keep in mind the amount of salt you add at this point, so that you can adjust salt in the masala). Let it marinate for 30 mins. 
In the mean time make a fi…

Egg Paratha

Egg Paratha is a famous street food in Northen India and to be even more specific Delhi & Noida. I first tasted it during late night dine outs with my office colleagues. First I was superised, how did the guy managed to stuff raw egg onto a paratha, then I went and stood next to him to see the whole thing live.
Since then I have been preparing this recipe and its real quick and yummy.


Wheat Flour: 2 cupWarm Water: 1/2 cupSalt: 1/2 tspoil: 4tspEgg: 1 for each parathaOnion: 1 medium finely choppedGreen Chili: 2-4 finely chopedTomato: 1 small finely choppedCilantro: finely chopped as requiredSalt: as per taste
To prepare the dough mix wheat flour with 1/2 tsp salt, 1/2 oil and using warm water knead it into a soft dough.
Beat the eggs along with chopped onion, green chili, tomato, cilantro and salt.
Take a medium size ball of dough and roll into a thick circle. Brush little oil and fold into half. brush some more oil and fold it into a quarter.

Roll it further into a …

Chocolate Mousse

During my stay in Hongkong there were only few things I could of to pass time as Tanmaya  was real busy. Apart from loads of shopping the only other thing I did was watch TV thats when I got hang of "How I met Your Mother" and also got lucky to watch a series by Nigella Lawson "Nigella Express". The show is ll about quick recipes. My favorite was instant chocolate mousse. This weekend I tried it out and it turned out to be pretty yummy.


Butter: 1/4 cupMini Marshmallow : 150 gm Dark Chocolate : 250 gm (I used Ghiradelli)Whipping Cream: 1 tubHot water: 60 ml

Put all the ingredients except whipping cream into a pan.
Put the pan over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.Meanwhile, whip the cream until thick, and then fold into the cooling chocolate mixture until we have a smooth mixture. Pour into 4 glasses or 6 smaller ones, and chill until you want to eat. 

You can even make sma…

Eggless Devil's Food Cake

As scary as the name sounds this cake is equally delicious. The easiest way to prepare a cake is to buy the mix follow the instructions and your are done unless you have restrictions like cannot use egg. Its a biggest turn off when it comes to baking. 
Like happened with me , I wanted to bake a nice cake for my dear friend Shanta on her birthday but as I have mentioned earlier we all are vegetarian for the month of Kartik and egg was not a option. So I prepared the devils food cake with out cake and it turned out to very delicious. So decided to share the success with all of you.
Devils Food Mix : 1 pack ( I used the one from Pillsbury)Milk: 1/2 cupCurd: 1/3 cupVegetable oil: 2/3 cupCoke: 1/4 cup
Preheat the oven at 350 F. In a bowl mix the milk yogurt and vegetable oil. Slowly add the cake mix and mix in order to avoid lumps. As you keep add the mix the batter gets thicker.  Add the coke and keep mixing, till you have added the whole pack. You can add a little more coke…

Paneer Tikka Biryani

Continuing with my obsession with flavored rice, here is another one "Paneer Tikka Biryani". As I have mentioned in my previous post paneer tikka is one of the most sot after appetizers for vegetarians, here is another variation that changes it into a great main dish which is great for parties.


Paneer Tikka:

Paneer : albs cut into cubesOnion : 2 cut into large chunksThick Curd : 1 cupRed Chili Powder: 1 tspGinger Garlic Paste : 1 tbspKastoori Methi : 1 tbspLime Juice : of 1/2 a lemonOil : 2 TbspSalt: 1 tspOrange Food color: few drops(Optional)Biryani: 
Basmati Rice: 1 cup soaked for  30 minsWhole Garam Masala: 2 cloves, 2 cardamon, 2 JavitriSahi Zeera: 1 tspMint Leaves: 1/2 cup choppedCoriander Leaves: 1/2 cup choppedGreen Chili: 2-3 slicedSalt : 1/2 tspOil: 1 tspFried Onion: 1 cupBiryani Masala: 1 tspFood color: few drops (Optional)
Lets start with the paneer tikka first.  Take a bowl add thick curd, red chilli powder,salt,kasoori methi powder, lime juice, …

Gobi Keema (Cauliflower Keema)

In the process of remaining vegetarian for a month I have been trying different recipes with the same vegetables. So here goes on more cauliflower keema.
Cauliflower: 1 small coarsely groundGreen peas: 1/2 cupOnion: 1 medium finely choppedTomato: 2 pureedGaram Masala: 1 tspPavbhaji Masala: 2 tspGinger Garlic Paste: 1 tspCoriander Powder: 1 tspCumin Seeds: 1/4 tspRed chili powder: 1 tspTurmeric Powder: 1 tspAsafetida: 1 pinchOil: 2 tbspSalt to taste

Heat half of the oil in a pan and sauté the ground cauliflower for 4-5 mins till the raw smell is gone and the cauliflower starts to turn color a little. Remove from heat. In the same pan heat rest of the oil and add cumin seeds, asafetida, red chili powder and turmeric powder. Add the ginger garlic paste to it and cook till the raws smell is gone. Add the chopped onion and cook till onions are transparent. Add the green peas and salt. Cover and cook for 2-3 minutes. Add the sautéed cauliflower and stir till cauliflower is ni…

Tomato Rice

Tomato rice is one of the easiest rice recipes. I am huge fan of flavored rice and my friends would defiantly back me up on this. On days when we would plain rice and some curry in our hostel, my friends would have to force me to eat and I would always find some excuse to eat as little as possible, but when it came to flavored rice they won't have to struggle that much.
So after marriage when I became the soul owner of the kitchen, we would have some kind of flavored rice at least twice every week.

Basmati Rice: 1 cupOnions: 1 large thinly slicedTomato : 1 cup pureedCumin seeds: 1 tspMustard seeds: 1 tspRed chilly powder: 1/2 tspGaram masala powder : 1/4 tspCurry leaves: 4-6Salt to tasteGreen chili: 2Asafetida: a pinchOil : 1 tbspWater : 2 cups

Cook the rice in a cooker with 2 cups of water. In a pan heat oil and add cumin seeds, mustard seeds, asafetida, green chili and curry leaves. As all the spices stop cracking add chopped onion and cook till the onions turn …

Aloo Jhatpat

I just call it aloo jhatpat because its quick and easy. Also I don't know what mom called it. It used to be one of my favorite items for lunch. Mom would pack up this with paratha  in a tiffin for lunch in school. Some days I really miss those great flavors. Today was such a day, when Tanmaya decided not to come for lunch and I didn't want to prepare some thing elaborate. So decided to make this.
Ingredients: Potato: 1 medium cut into friesOnion: 1 small thinly sliced (optional)Green Chili: 1-2 choppedTomato: 1 small choppedTurmeric Powder: 1 tbspCumin: 1/2 tbspSalt to tasteOil: 1 tbspWater: 1/2 cupRoasted cumin & red chili powder : 1 tbsp Coriander leaves : for garnish

Heat oil in a pan add cumin seeds. Once the seeds stop cracking add the onion and potato together. Add salt and turmeric powder. Stir and cook for 1-2 mins. Add tomatoes and 1/2 cup water. Cover and cook till the potatoes are done. Remove the lead and the roasted cumin and red chili powder mix well and co…

Watermelon Cooler

Watermelon, is a special kind referred to by botanists as a pepo, a berry which has a thick rind and fleshy center (mesocarp and endocarp). Watermelon is thought to have originated in southern Africa, where it is found growing wild, because it reaches maximum there genetic diversity, resulting in sweet, bland and bitter forms. It contains 6% sugar and 92% water by weight. It is a great source of vitamin C. 
Eating watermelon after dinner helps you have a sound sleep. As much as it is enjoyed as nature made it, it is also enjoyed in salads, cocktails and fruity drinks.
Seedless Watermelon: 8 cups cubedWater: 1 cupSugar: 1/3 cupLemon Juice: 1/4 cupClub Soda: 4 cups

Combine the watermelon, sugar and water in a mixer into a puree. Pour through a strainer into a pitcher. Add the chilled club soda and stir. Serve garnished with fresh watermelon cubes and fresh mint leaves.
It serves as a great drink for both kids and adults. You can replace the club soda with ginger ale or s…

Mooga Dalma (Mung Dalma)

Dalma is an important part of oriya cuisine with vegetables and lentils. It is a part of our day to day cooking. It is prepared in temples as prasad. It is prepared during pooja feasts. There are different types of dalmas prepared in our family. Tanmaya's favorite is on with Mung Dal. 
Mung Dal: 1 cupPotato: 1 large cut into chunksPumpkin: 1 cup cut into chunksRadish: 1 medium cut into chunksEggPlant: 1 medium cut in chunksGhee: 2 tspZeera: 1 tbspDry red chili: 2Water: 2 cupsGinger: 1 inch gratedTurmeric : 1 tspSugar: 1tbspSalt to tasteRoasted Zeera Red Chili Powder: 2 tsp.

In a deep bottom pot dry roast the Mung Dal for 2-3 mins till beautiful aroma comes out. Remove from heat and let it cool down. In the mean while in the same pot heat ghee, add zeera and dry red chili. Once the Zeera stops spluttering add the grated ginger and fry for a minute or so and add the potato, radish and pumpkin chunks and fry for 2-3 minutes. Add the Eggplant chunks and fry for ano…

Matter Paneer

There are so many recipes that uses paneer (cottage cheese). Some take a lot of prep work , some are quick and easy. Some take a lot of spices, some go down with simplest of spices.
Matter Paneer is a very simple easy to make paneer recipe that goes great with naan, root, paratha as well as rice.

Paner: 1 packet defrosted and cut into cubes.Green Peas: 1/2 cup Potato: 1 medium cut into cubesOnion: 1 mdium finely choppedTomato: 1 medim finely choppedgreen chili: 2 finely choppedMutton/Chicken Curry Powder: 1tspRed chili powder: 1 tspTurmeric powder : 1 tspOil: 2 tspsalt : as per tasteCoriander Leaves: for Garnish
Heat 1/2 tsp of oil in pan and fry the paneer cubes from 1-2 minutes. In a pan heat  rest of the oil add the chopped onion, tomato and green chill together. Sprinkle a pinch of salt, cover and cook the mix cook till tomato is all cooked up and mushy. Add chili powder, turmeric, Mutton/Chicken curry powder and salt to taste. Cook the masala till all the raw s…

Manda Pitha (Modak)

Manda pitha also known as Modak in some parts of India, is a steamed pitha which is prepared all over orissa during festivals. Pitha is a type of cake or bread prepared in most parts of India and Bangladesh, especially eastern states of Orissa, West Bengal, Assam, Bihar and northeastern states.
As Manda Pitha is steamed so it is very healthy and yummy. You can eat it steaming hot or cold. Enjoy it as it is or with dalma.
Crushed Rice(chaula chuna): 2 cupWater: 3 cupGrated Coconut: 1 cupJaggery: 3/4 cupCardamom: 5-6 crushedOil: 1tbspBlack Pepper: 2-4 freshly crushedGinger: 1/2 inch gratedSugar: 1tbspSalt: 1/2tbsp

For the stuffing, heat shredded coconut and jaggery in a pan. As the japery starts to melt a little add the crushed cardamom, black pepper, and grated ginger. cook for few minute and mix well. Divide it into 10 parts
For the dough heat the water in a pan and bring it to a nice boil. Add salt and sugar to the water and let it boil for another minute.  Take a sm…

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Mushroom Methi Masala

As the sacred month of Kartik is going on, I have gone full time vegetarian.  Being vegetarian for a full month with a food lover like Tanmaya is tough. He cannot eat the same dish twice the same week. So I have to always cook something different. Even though I have to use the same vegetables I have to add some different spices for a new flavor.
So here goes a variation with mushroom.
Mushroom: 2 cups cut into halfpotato: 1 medium cut into cubesTomato : 1 medium choppedGreen Chili: 2 slicedGarlic 4 clovesCumin: 1tspDry Red Chili: 2 Kastoori Methi: 2 tspSalt: as per tasteTurmeric Powder: 1 tspChili Powder: 1 tspCoriander Powder: 1 tspoil: 4 tsp

Procedure: in a pan heat 1 tsp of oil and fry the mushroom till the water dries up. Remove it from the pan. Heat another tbsp of oil and fry the potatoes. Remove the potatoes from the heat. Crush the garlic, cumin and red chili together. Heat rest of the oil in a pan, add the crushed garlic, cumin and red chili and fry till the garlic turns …