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Thursday, June 25, 2015



Urad daal (white color) - 1 cup
Rice - 2 cups
Fenugreek seeds - 1/2 tsp
Salt - to taste
- bell pepper
- onion
- peppers

Soak urad daal, rice, fenugreek seeds in the same bowl for 7-8 hours. Drain the excess water and grind into fine paste. The consistency should be thick and pour-able. Add salt and cover the bowl loosely and leave it in the sun to ferment for 7-8 h. The batter will become foamy, light and rise.
Chop the vegetables of choice and keep aside.
Proceed to making uttapam by pouring one laddle of batter on medium hot gridle. Spread the batter and sprinkle chopped vegetables. Pour a trail of oil around and cook covered for 2-3 minutes.
Once the edges start getting brown, flip to cook the other side.
Serve hot with coconut-peanut chutney, tomato-onion chutneyor sambhar.

Minty Paratha

Minty paratha

Whole wheat flour - 2 cups
Salt - to taste

Yogurt dip
- Yourt - 1 cup
- Mint - 1 cup, loose leaves
- Water - optional, depending on the consistency of the dough

Blend yogurt and mint in a blender. You could do this with hand whisker as well. Just remember to chop the mint very fine when blending with hand. I noticed when the yogurt is blended in a mixer, it looses its creamy consistence. It works good actually to make dough.

Now make soft dough by mixing yogurt blend and wheat flour. Keep the dough covered for 30 minutes for the gluten to develop.

Roll out to make parathas or rotis. In my opinion, the parathas and rotis tastes heavenly when eaten hot, straight from the griddle. 

Wednesday, June 24, 2015

Mint Cilantro Chutney

mint-corriander chutney

Mint - 1 cup, roughly chopped
Cilantro - 1 cup, roughly chopped
Green Chilies - 1-2
Ginger - 1/2 inch
Cumin powder - 1 tsp
Lemon juice - as per taste
Black salt - to taste
Sugar - optional
Oil - 1/2 tsp

Blend everything in a blender. Don't add excess water to avoid runny chutney. Adjust spices, salt and sugar.
I like to freeze some chutney in ice tray for future use. It comes handy in case of emergency.

Wednesday, June 3, 2015

Tandoori Gobhi (Marinated Cauliflower)

Marinated Gobhi (Tandoori Gobhi)

Cauliflower - 1 medium size.
Vegetable oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Onions - 1 medium, sliced
Red bell pepper - 1 medium, sliced.
Salt to taste

Yogurt - 1 cup
Garlic paste - 1 tsp. Chop and grind fresh.
Ginger - 1 tsp. Chop and grind fresh.
Green chili or red chili powder - if using fresh green chili, grind it along with ginger and garlic.
Kasoori methi - 1-1.5 tsp
Tandoori powder - 1 -2 tsp.  I use MDH brand.
Lemon juice - half lemon juice (optional)
Tumeric - 1 tsp
Besan (gram flower) - 1 tsp


  1. Cut cauliflower into medium size florets. Par boil the pieces and strain excess water. I sometimes add some turmeric powder while I boil the cauliflowers. It gives a nice yellow color. 
  2. Mix ingredients under marinade and add it to par boiled cauliflowers. Keep the marinated mixture in refrigerator for 2-3 hours.
  3. While the cauliflowers is soaking the flavors of the marinade, slice bell peppers and onions.
  4. Heat vegetable oil and add cumin seeds and let it crackle. Saute sliced onions and bell pepper. Make sure the pepper and onions are not thinly sliced.
  5. Once the peppers are just cooked (not mushy) add the marinated cauliflower. Mix gently and cook covered on medium heat. The marinade will loose water and its OK. 
  6. Cook uncovered till vegetables are cooked. Add salt to taste. Garnish with chopped cilantro and enjoy with roti, rice or paratha !

Recipe source - Tarla Dalal

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 


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