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Showing posts from January, 2012

Aloo Capsicum

Aloo Capsicum is one the popular north Indian dishes. Unfortunately till date there is only one person's aloo capsicum I really loved and that is my friend Bhagya's. Back in good old HCL days we used to work together and she would bring this yummy dish and even though I am not a capsicum fan I would hog it down :)....
I tried to make this dish but could not achieve what she used to. I hope she reads this one and lets me know how she used to do it :)
Capsium : 2 large choppedPotato: 1 large choppedTomato: 1 medium choppedOnion: 1 large choppedPeas: 1/4 cupChilli Powder: 1/2 tspTurmeric Powder: 1/2 tspMustard Seeds: 1/4 tspShahi Zeera: 1/4tspOIl: 3tspCoriander leaves for garnishSalt : as per taste
In a pan heat oil and add shahi zeera and mustard seeds. Once the mustard seeds stop spluttering add the potatoes. Cook till the potatoes are tender. Add the green peas and cook with the cover for 3-4 minutes Add the turmeric powder and capsicum. After a couple of minu…

Boondi Laadu

Boondi is a fried Rajasthani sweet snack made from chickpea flour(Besan). A savory version of Boondi called Khara is also made. Being very sweet, it can be stored for a week or so. Due to the need for preserving food in arid regions of Rajasthan, boondi laadu are preferred. It is a great, mouth watering snack-time dessert and is a must have at all special occasions all over India. 
Ingredients: Gram flour (besan): 1cupWater: 1 1/2 cup Sugar: 1 1/2 cup1 tablespoon sliced almonds6 green cardamom pods (ilaichi)Oil to deep fryfood color: few drops preferably orange (but I used red ;) go crazy and use whatever u have ) OptionalBoondis are very small, round deep fried balls that have been soaked in fragrant sugar syrup. After soaking, the syrup is drained and the syrup infused boondi are formed into balls (ladoos).The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls.  To acc…

Chingudi Tarkari (Shrimp Curry)

Shrimp is one popular seafood choice that really packs a powerful protein punch and is great for dieters because it is so low in calories.  With each individual shrimp coming in at only 3-10 calories depending on the size, these are extremely easy to add into any diet.
It is my brothers favorite seafood. There are a variety of ways one can prepare shrimp and it mostly depends on the type of shrimp. The smaller ones are generally cooked with mixed vegetables. Large ones can be cooked with mustard paste or ginger garlic gravy. 
I prepared the following recipe at my in-laws during my stay in India this Christmas.
Shrimp (Large Ones) : 1 poundPotato: 1large cut into wedgesCauliflower: Few florets (optional)Onion: 1 medium finely choppedGinger garlic Paste: 3 tspCoriander Powder: 1 tspCumin Powder: 1 tspTurmeric Powder: 1 tspRed Chilli Powder: 1 tsp Tomato: 1 large Sugar: 1/2 tspSalt: as per tasteOil : for cooking about 2-3 tspCoriander Leaves: 1 tbsp for garnishing