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Sunday, May 17, 2015

Spinach Rice

Spinach Rice


1 bag of spinach - blanch and puree
Onion - 1 medium, chopped
Garlic - 3 pods
Ginger - 1 inch piece
Green chili - optional
Bay leaf
Cloves - 3-4
Green cardamom - 1-2 , ground
Coriander powder
salt to taste
Rice - 2.5cups
Cooking oil or ghee


  1. Puree spinach in a blender. 
  2. Wash rice very gently with water. Drain any excess water and keep it aside. 
  3. Heat oil in a pressure cooker. Once the oil is hot, add cumin seed and water for it to crackle.
  4. Add the green cardamom, cloves, bay leaf.
  5. Now add ginger garlic paste, saute for a minute and then add chopped onions. 
  6. Once onions are translucent, add spinach paste and cook for 5 minutes. 
  7. In the end add washed rice, mix everything and pressure cook till one whistle. 
  8. Turn off the stove and leave the cooker to release the pressure by itself. 
  9. Once done, fluff the rice with a fork and serve with your favorite curry or daal 

Thursday, May 7, 2015


Pre-heat oven at 400 F. Cut bread into small cubes and place it in a bowl. Drizzle some olve oil, butter, salt, dried oregano and black pepper mix well and bake it in a baking tray for 10-15 minutes.
Cool and store in air tight container. 

garlic crouton

Wednesday, May 6, 2015

Mango Shake

Blend whole milk, mango pulp (scoop some from fresh mangoes or buy a can of pulp), honey, handful of cashews and few drops of rose water for fragrance. You can add some ice (optional). Now don't wait...just gulp it down :)

mango shake

Friday, May 1, 2015

Cacao Banana Loaf



Dry Ingredients:
All purpose flour - 1-3/4 cup
Granulated sugar - 1 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Cocoa powder (unsweetened) - 1/4 cup
Salt - 1/4 tsp
Mix all dry ingredients using a hand whisker or pass it through a sieve at least 2 times. This will incorporate air in the mixture.

Liquid Ingredients:
Eggs - 2 medium size
Ripe bananas - 3
Vanilla extract - 1 tsp
Butter, unsalted - 1/2 cup

Other ingredients:
Walnuts - 1/2 cup
Chocolate chip - 1/2 cup
Raisins - 1/2 cup


  1. Pre-heat over at 350 F. Grease the bottom and sides of 9x5x3 loaf pan and set aside.
  2. Toast walnuts on stove top and chop coarsely. 
  3. Combine walnuts, chocolate chips and some flour. This will prevent them from sinking in the batter.
  4. Lightly beat eggs. Preferably eggs should be brought to room temperature. I have used straight from the fridge and results are OK. 
  5. Add mashed bananas, melted butter, vanilla extract and mix gently using a wooden spatula or electronic mixer. 
  6. Fold in dry ingredients. The batter will be thick and chunky. I used hand mixer to blend the ingredients. It is recommended to use wooden or rubber spatula to prevent over mixing. Over mixing can result in elastic bread. 
  7. Fold in nuts and chocolate chips. 
  8. Scrape the mixture in baking pan and bake for 55 to 65 minutes until the toothpick comes out clean.
  9. Cool the cake on wire rack and slice into pieces.
  10. Serve warm with coffee ! 

Sunday, February 22, 2015

Chaana Daal Besan Kadhi



Chana daal - 1 cup
Cumin seeds - 1 tsp
Heeng - few dashes
Corriander powder - 1tsp
Garam masala - 1 tsp
Turmeric pwd - 1/2 tsp
Onions, chopped - 1/4-1/2 cup

Yogurt - 1 cup
Besan - 4 tbsp
Water - depends on desired consistence

Curry leaves, dry red chilies, fenugreek seeds, heeng, corriander powder, garam masala, sugar (optional)

Soak chana daal for 3+ h. Grind with minimum water and add zeera, heeng, haldi, coriander powder, salt, garam masala powder and chopped onion (optional). Deep fry. Use it for kadhi or eat with chutney.

Yogurt Gravy:
Mix besan and yogurt in a bowl and keep it aside. Heat oil in pan and add tadka spices mentioned above. Pour the yogurt gravy and boil. Add more or less water to get desired consistency. After one boil, add the pakodas and simmer for 10-15 minutes so that they get infused with gravy. Pour more water if the gravy gets concentrated.

Once the kadhi cooked, add a dollop of ghee. This is totally optional, but adding ghee takes the kadhi to a different level :)


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