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Showing posts from February, 2012

Aloo Palak

Spinach is an edible flowering plant. It is native to central and southwestern Asia. It is an annual plant, which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions. Spinach is thought to have originated in ancient Persia. Arab traders carried spinach into India.
It has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of a lot of vitamins and minerals and is a great source of Omega-3 fatty acids. So overall a great vegetable to be introduved as a part of our diet.

But a lot of people don't enjoy it because of its taste. There are so many Indian dishes that add a lot of flavor to this pretty bland veggie, like palak paratha, aloo palak, palak paneer, palak pakoda and many more.

Aloo Palak is a famous Panjabi dish, is yummy and spicy and goes great with both rice and parathas.


Palak (Spinach): 10 ozPotatoes: 1 large or 2 medium cut into cubes.Coriander lea…

Methi Chicken

Methi chicken is a north Indian chicken dish. I keep trying different varieties of chicken dishes and some how I keep coming back to this one. Its yummy, good to look at and real simple. And the best part you don't have to go shopping for fresh methi leaves, as I used kasoori methi instead.

for marinade

Chicken: 2 pounds (I used chicken quarters as I had them in the fridge but you can use any pieces)Curd: 1 cupGinger: 1 inchGarlic: 5-6 clovesGreen Chilli: 3-4 (adjust as per taste)Salt : as per tasteRed chilli powder: 1 tsp (adjust as per taste)
for gravy

Onion: 1 large finely choppedTomato : 1 large finely choppedGreen chilli: 2 finely choppedTurmeric Powder: 1 tspRed chilli Powder: 1tspCoriander Powder: 1/2 tspGaram Masala Powder: 1 tspSalt, black pepper: to tasteKasoori Methi: 2 tspOil: 2 tsp
Make a fine paste of ginger garlic and green chills. Mix all the ingredients for the marinade. Add the chicken pieces and refrigerate for an hour. In a dip pan heat 2 tsp of…

Greek Zucchini Fitters

The zucchini (also courgette) is a summer squash which often grows to nearly a meter in length, but which is usually harvested at half that size or less. It is a hybrid of the cucumber. Zucchini can be dark or light green. A related hybrid, the golden zucchini is a deep yellow or orange color. In a culinary context, the zucchini is treated as a vegetable , which means it is usually cooked and presented as a savory dish or accompaniment.  Its not used that often in Indian cooking so I was not sure when Tanmaya suggested we try some. So here is what I made.
Ingredients: Zucchini : 2 cups gratedFresh Mint: handful Chopped Green Onions: 2 choppedFeta: 1/4 cupEgg: 1Wheat Flour: 1/2 cupSalt : as per tastePepper: as per tasteOlive oil: 2 tbspOil : for frying

 Mix the zucchini, mint, green onion, feta, flour, egg, salt, olive oil and pepper in a bowl. Heat the oil in a pan. Spoon the zucchini mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.

Serve it …

Tzatziki (Greek Cucumber Salad)

Greek cuisine is a Mediterranean cuisine, sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant . Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, Fish, and various meats, including poultry, rabbit, and pork. Also important are olives, cheese, eggplant, courgette and yogurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry.
For some time now I have been looking for some nice Greek recipes. Tzatziki is a greek cucumber salad. It serves a great dip for parties. 
Greek Yogurt: 1 cupCucumber: 1/2 cup gratedGarlic: 2 cloves mincedFresh mint leaves : 1 tsp choppedOlive oil: 2 tbspLime juice: 2 tbspFreshly Ground pepper: 1 tspSalt: as per taste

Mix all the ingredients together and let it chill in the fridge for an hour or so to let the flavors infuse. Enjoy with different types of chips and fitters.

Enjoy with your friends and family and d…

Suji Kakra Pitha

Kakra Pitha is a very famous Oriya dish prepared during festivals and is also offered to Lord Jaganath. It can be prepared plain or stuffed, with Wheat flour or Suji ( Semolina). Its completely up to you. I like the stuffed ones for special occasions but the plain ones are a real good idea for nice and easy weekend breakfast with your family.

Suji : 1 1/2 cupWater: 1 cupSugar: 1/2cupSalt: a pinchOil : for deep frying and rolling 

In a deep bottom pan bring the water to a boil. Add salt and sugar to the water give it a stir and slowly add the Suji mixing continuously to avoid any lumps. As the Suji soaks all the water turn of the heat cover the pot and let it rest for 4-5mins.  Once the dough cools down to room temperature knead it into a soft dough. Divide the dough into 3 equal parts and roll it into a 5" round bread. With a cookie cutter or mouth of a glass cut small kakra's out of the rolled dough.

Make kakra's out of each portion of dough similarly. With…

Meatless Shepherd's Pie

This valentines day I wanted to do something really special for Tanmaya but between my classes and project I couldn't plan a lot so decided to stick to a nice home cooked meal. The menu had salad, bread, wine, meatless shepherd's pie and banana split, by the candlelight.

I got the recipe of shepherd's pie from Rachel Ray's episode on Food Network, adjusted a little and had a great meal.

You can follow the complete recipe by her  or make few changes like I did.

The changes were in the mashed potato, so I am just mentioning that.


Mashed Potato

Potato: 4 mediumMilk: 3/4 cupChives: 3-4 Tbsp Black Pepper: Ground as per tasteWhite Cheddar Cheese: 1 1/2 cupsSalt : as per taste


Put the potatoes  a medium pot and cover with water. 
Bring to a boil, over high heat, then salt the water and cook until the potatoes are tender, 15 minutes or so. 
Drain and return the potatoes to the hot pot. Add the , milk, chives, salt and pepper, to taste, and mash to desired consist…

Rajasthani Mung Dal

Mung Dal is Tanmaya's favorite kind of dal. So I keep looking for different recipes for the same. I have found this yummy rajasthani dal recipe. Which I would love to share with all my readers.

Mung Dal : 1 cupWater: 1 1/2 cupOnion: 1 medium finely choppedTomato: 1 medium finely choppedGarlic : 2-3 clovesSalt: as per tasteTurmeric Powder:  1 tspZeera: 1 tspMustard Seed: 1tspWhole Red Chilli: 2Asafetida Pwd: 1/2tspRed Chilli Pwd: 1tspGaram Masala: 1tspCoriander Pwd: 1tspOil: 2 tsp


Wash and soak the mung dal for 30 mins.
In a heavy bottom pan add water, dal, salt and turmeric powder and cook till the dal is 80% done.
Add the finely chopped tomatoes.
Chrush the garlic an cumin seeds together and add it to the boiling dal.
Cook till the dal is done and remove from the heat.
In a pan heat oil and add mustard seeds and whole red chilli. As the mustard seeds stop spluttering add asafetida powder and onion. 
As the onion turns transparent add red chilli powder, coriander pow…

Sabudana vada

Sabudana vada are crunchy yummy tea time snacks that will fill you up and leave you craving for more.


Sabu : 1/2 cupPotato: 2 medium GratedOnion: 1 small finely choppedGreen Chilli: 2 finely choppedCoriander leaves: 1 tbsp finely choppedRed Chilli Powder: 1 tbspCumin Seeds: 2tspLemon Juice: 1tbspSalt: as per tasteOil for frying.Rice Flour: 2-3 tbsp


Soak the sabudana for 2-3 hours.
Squeeze the grated potato to remove any water. 
Combine the sabu, grated potatoes, coriander leaves, cumin seeds, lemon juice, chopped onion, green chilli, salt to taste, chill powder and rice flour.
Mix it well into a soft dough consistency.
Make small ball of the batter and flatten them.
Deep fry the vadas in hot oil till golden brown and crispy.
Serve it hot with chutney.

Enjoy with a great cup of tea.

Till Then Happy Blogging