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Showing posts from March, 2013

Laccha Paratha

At Haldirams restaurant , I tasted laccha paratha for the first time. Since then I have been a huge fan of it. After moving to US I found the frozen packs of the paratha and it is really delicious and easy. But it had loads of preservatives and oil so I wanted to make a homemade version of it.
So here it goes, my version of laccha paratha.

Wheat flour:1 cupGhee:1 tblspSalt:1/2 tspWater:As needed
Mix flour,a tsp of ghee,salt well and then sprinkle water enough to make a smooth dough.  
Divide into 4 equal balls.
Roll into big circle,as big as our tawa.
Then apply a tsp of ghee evenly on the top and spread.
Sprinkle a tsp of flour and again spread evenly and start making fleets.
After fully done, twist and coil (roll) to make a flat round.
Roll carefully, without applying too much pressure to ensure the layers are still there.
Heat tawa and drizzle oil and cook in medium flame(with oil drizzled) both sides until golden brown. Use the spatula and gently press while cooking t…

Corn Capsicum Curry

When you hear "corn" the first thing that comes to mind is bhutta " corn on the cob grilled over charcoal". Its really yummy  biting into a hot roasted “bhutta” (corn on the cob) on a rainy day. The moisture-laden breeze of a rainy day carries with it mouth-watering aromas of corns being roasted. But its not the only way to enjoy corn. There are many recipes that are prepared with baby corns and corn kernels. Here is on that I recently made. Ingredients: Sweet corn kernels - 1 cupCapsicum - 1, chopped into small pieceOnion - 1 medium finely choppedGreen chilies - 2, slit length wiseGinger garlic paste - 1 tspKasuri methi - 1 tsp, lightly crushedTurmeric powder - 1/4 tspRed chili powder - 1 tspCoriander powder - 1 1/2 tspsGaram masala powder - 1/4 tspTomatoes - 2, finely choppedFresh coriander leaves - 2 tbsps, finely choppedSalt to tasteOil - 1 1/2 tbspsProcedure:
Heat oil in a kadhai.  Add the onions and saute till transparent  Add green chilies and ginger garlic paste a…


Guacamole is an avocado-based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip. Our favorite guacamole is from Chilli's. Every time we go there we can't get enough of it. Ingredients:  Haas ripe avocado: 1Squeezed lemon juice:6  tablespoonsJalapeno pepper: 1  minced Shallots : 1  cup small-diced Garlic:3  large cloves minced Salt: 2  teaspoonsBlack Pepper: 2  teaspoonsTomato:1/2  medium seeded and small-diced
Procedure: Cut the avocado in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the lemon juice, Jalapeno pepper, onion, garlic, salt and pepper and toss well. Add the tomatoes. Mix well and salt and pepper to taste.
You can add chopped red / white onion in place of Shallots. It would have a slight more kick to it. You can also add more Jalapeno or green chili …

Vegetable Stuffed Kakra

Holi is just around the corner and am sure all of you must be preparing in full speed for this beautiful festival of colors. Here is my contribution to the festive preparations.  Kakra as I have mentioned in my earlier post is a very popular dish in Odisha. It is generally prepared plain or with sweet stuffing similar to that of a modak but a little dry. But I wanted to take a different take on it. So rather than giving it a sweet stuffing I went with a savory version. So here is my version of the vegetable stuffed kakara. Ingredients:
For the Kakra: Suji : 1 1/2 cupWater: 1 cupSugar: 1/2cupSalt: a pinchOil : for deep frying and rolling For the stuffing: Potatoes: 1 large boiled peeled and chopped into very small cubesOnion: 1 small finely choppedcumin seeds: 1/2 tspAsafetida : 1 pinchGreen chilies: 2 finely choppedcoriander powder: 1tspgaram masala: 1/4tspRed Chilli Powder: 1tspChat Masala: 1/4tspsalt: 1 tspoil: 2 tbspgreen peas: 1/2 cup Procedure: Filling: Heat the oil in a frying pan on med…

Besara Dia Chingudi Jhola

As in my earlier posts I have mentioned, besara is an authentic Oriya dish prepare with mustard paste.

Yesterday I was about to drive down to my newly discovered farmers market to grab some tomatoes when realized that my car keys were still in Tanmaya's car and he was at work. So I had to figure out a way to cook shrimp without any tomatoes. So I picked up the phone and called my mom for suggestions. She gave me her chingudi besara recipe and I am about to share it with you.


Shrimp: 15-20 peeled and deveinedPotato: 1 large peeled and cut into 4-6 pieces (depending on the size of the potato)Okra: 5 medium sizedOnion: 1 small finely choppedMustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)Red Chili Powder: 1 tbspTurmeric Powder: 1 tspGreen Chili: 2 -3 slit length wiseWater : 1 cupPancha Phutana: 1 tspSalt as per tasteOil: 2 tbspCoriander leaves: for garnish
Wash and pat dry the okra. Cut of the ends and cut the okra …

Mutter Paratha ( Peas Paratha)

My friend Sunita has a 4 year old daughter. She is the most adorable kid I have ever met. So when they moved into there new home in Fremont, I started missing her a lot as she was no more a 10 min drive away, so a fine morning I decided to go visit her. So me and Aditi drove down to meet Sunita and Akshi. It was a great fun filled day. Apart from spending some adorable time with Akshi, the best part was the lunch. Sunita is a vegetarian and cook real delicious veggie food. Thats where I tasted peas paratha and was very amazed to know that something as simple as peas  can turn out so delicious. So when I was struggling to come up with new lunch ideas for Tanmaya everyday , I gave her a call and asked for the recipe and gave it a try. Tanmaya loved it but I was pretty sure that it was not as good as Sunita's, but still wanted to share the recipe with you all. Ingredients: Dough:Whole Wheat flour: 1 cupWater : 1/2 cup (more as needed)Salt: pinch

Potato : 1 medium cut into small cu…