What do you do on a day like this? Bangalore saw no sun. Even my 2-year old was asking me what the matter was. Its been gloomy and cloudy like an evening 6 pm through out the day! All cars in the basement were intact. That means no one wants to venture out in the cold. I was in the mood to eat something hot and spicy. Given that you cant go anywhere you got to make it yourself. So thats how I decided to make egg curry with parathas and jeera rice for our Sunday Lunch.

Today was not only a cold day but also a terribly windy one. It was impossible to take any pictures in my terrace. I usually like to shoot in natural light but the wind was blowing harder than ever. I had to use some pillows to hold my backdrops and the chart paper was just swaying in the breeze leaving crinkles everywhere. I felt like the wind was challenging me and finally it would just blow the curry on my face for thinking I was smart enough to get away with a snap or two.

Thankfully I got a picture and the dish turned out well too. My hubby and critic – Mayank liked it, so it has passed the litmus test. Although I am an eggetarian I dont like to eat food that smells of egg. Typical reasons why the smell remains:

1) If the egg was not boiled to completion : yes, this will definitely leave a smell behind. If you accidentally under cooked the eggs while boiling please ensure you cook it enough along with the curry

2) When egg whites are used in any dish – typically as a glaze over bakes, the whites need to be beaten well else the baked product will smell of egg.

Ok, one last tip  (I promise this is the last one). When you make fried egg/omelet/any other form of egg , please ensure that you dont use the same gauze to clean the pan as you use for all the other dishes. You need to wash it directly with your hands or a disposable gauze else all the dishes will smell of egg.

A Rainy Day Creation

Ingredients:

• 3 eggs (boiled)
• 1 Table spoon oil
• Bay Leaf 1
• Star anise 1
• Shahi jeera / Kashmiri Kala Jeera 1/2 teaspoon
• Cinnamon sticks -2 small pieces
• Cloves – 5
• Big Elaichi / Cardamom -2
• Onions 2
• Tomatoes 2 (puree fresh tomatoes)
• Ginger – 1 small piece
• Garlic – one whole
• Tomato Puree 1 cup (readymade puree – optional)
• Garam masala 1/2 teaspoon
• Dhania powder 1 teaspoon
• Haldi powder 1 pinch
• Amchur powder – 1/2 teaspoon
• Red Chilly powder – 1/2 teaspoon
• Jeera powder – 1/2 teaspoon

Procedure:

1. Heat oil in a wok. Add shahi jeera, bay leaf, star anise, cloves, cinnamon sticks and Big elaichi. Saute for a few minutes.
2. Grind onions along with ginger and garlic and add this paste to the mixture. Fry for a few minutes.
3. When the mixture turns brown add pureed fresh tomatoes. Fry for 10 minutes.
4. Now add the dry masalas, ready-made tomato puree and salt. Mix well and cook on sim till the mixture thickens and starts to leave sides.
5. Now slit the boiled eggs and cook in the curry. Dont move the eggs too much else they will break. Cook by pouring gravy over the eggs.
6. Serve hot with naan/ parathas and jeera rice.

Please Note:
The store-bought tomato puree is optional in this dish. I used it to add body and color to the gravy.

I tasted this delicacy for the first time at a Kannadiga wedding. I was amazed at how creative people can get with pineapple. I was sure someday I would crack the code and make it for myself. Then years went by, lots more weddings and lots more Gojju. I just couldnt seem to have enough of it. Finally I decided to find out the recipe to this mid-boggling taste and set off to speak to some ladies in my apartment who have mastered the art of Gojju-making. 

I must say you need lots of patience in cleaning and cutting the pineapple, not to mention the bruised fingers at the end of it. The time taken to get the pineapple ready was nearly half of the entire time taken to make the Gojju. 

Anyway, I must say I was very happy with the end result. I made just one small change. I should have thrown away some excess water after boiling the pineapple but I didnt have the heart to waste delicious pineapple juice. So I went ahead and used it up. Unlike the original recipe it became a bit watery but somehow the taste was not diluted. I just loved the khatta-meetha flavors that were exploding in my mouth with every spoonful of this dish. 

You can also make Gojju with other Sweet N Sour fruits like grapes. It compliments best the taste of plain dal and rice. You can choose to make tur dal or better still yellow moong dal. Just ensure that the dal is given the most simple and basic tempering. Any masalas in your dal could fight with the flavor of the Gojju. 

I had saved the pricky flower head of the pineapple to dress up the Gojju for a snap but my maid thew it away saying it looked dirty. Ok, so feast your eyes on the Gojju without distractions.

Gojju was then on made frequently

One big dollop of tempering!

Ingredients :

• 1 cup Pineapple pieces
• 1 tablespoon Tamarind juice
• 2 teaspoons Jaggery (change as per sweetness of pineapple and your taste)
• Salt (to taste)

For the Masala :

• 2 teaspoons Coriander seeds (optional)
• 1.5 tablespoons Channa dal
• 1/2 teaspoon Methi seeds
• 4-5 Byadige red chillies
• 1.5 tablespoons grated Dry coconut
• 1/2 teaspoon Mustard seeds

For the Tempering :

• 1/2 teaspoon Mustard seeds
• Few Curry leaves

Procedure :

1. Wash and cut pineapple into small pieces (this is the toughest part, if someone cuts it for you half the work is done)
2. Boil pineapple pieces till they are soft.
3. Heat oil. Add Channa dal, coriander seeds, meethi seeds, rai, byadige chillies and roast till golden brown.
4. Now take out the roasted masala into a mixie jar. Cool and grind into a powder.
5. Dry roast the grated dry coconut for a few minutes.
6. Add to the mixie and grind further (grinding with the masalas initially itself wont give you a fine powder)
7. Add tamarind juice and jaggery to the boiling pineapple pieces. 
8. Now add ground masala and boil till mixture thickens.
9. Heat oil in a wok. Add mustard seeds and curry leaves.
10. Once they splutter add tempering to the pineapple Gojju.
11. Serve hot with rotis or plain dal & rice.

Variation

• You can also add til/ sesame seeds to the masalas while roasting.
• You can make Gojju out of Urad dal instead of Channa Dal.

Please NOTE :

Try to buy a pineapple from a vendor who cuts and sells it. In India, you find hand cart chaatwalas or guys who sell pineapple slices by the plate. You can buy a whole pineapple from him. It will cost you a premium price but it will definitely be very sweet.

There are certain simple meals in every home that lie in the Comfort Food category for all family members. Phulauri Ki Kadhi is one such dish which makes a perfect Sunday lunch for us. It must be among the top favorite dishes of my husband.

Phulauri stands for Besan dumplings and Kadhi is a curds gravy. In the picture you can see that the Kadhi has been served with steamed rice and Mirchi ke pakode. Makes a great combination. Just remember not to accidentally put the pakode in the curry instead of the besan dumplings If you cant make mirchi ke pakode then have kadhi and rice with red stuffed chilly pickle. The combination rocks!

Kadhi comes from the word ‘Kadhana’, which literally means ‘thickening’. In this recipe we cook buttermilk for a long duration of time on sim flame till it becomes thick and creamy. Hence, the name.

This is my entry to the Curry Mela hosted by Srivalli. I love the idea of having a collection of curries that dont use dal. I am eagerly awaiting the round-up.

Ingredients :

For the dumplings / Phulauri

• 1 cup Besan
• 1/4 teaspoon of Ajwain or carom seeds (optional)
• Pinch of Fruit Salt
• Salt

For the Curds Gravy / Kadhi

• 3 cups of Curds
• 1.5 tablespoon Besan
• Pinch of Hing
• 1/4 teaspoon Turmeric powder
• Salt

For the tempering

• 2 teaspoons Oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon Jeera seeds
• 1/2 teaspoon Saunf seeds
• Few Curry leaves
• 1-2 Dried Red chillies

Procedure:

1. Mix the besan with ajwain, salt, fruit salt and water enough to make a paste.
2. Deep fry besan dumplings in hot oil. Keep these dumplings or phulauris aside.
3. Blend curd, hing, salt, turmeric powder, besan with water in mixie jar.
4. Heat the Oil. Add jeera seeds, mustard seeds, saunf, Curry leaves and red chillies.
5. Once the tempering crackles add the curds mixture to it.
6. Boil well on sim flame. This is where you need patience. You need to boil this mixture till it thickens and loses about 25 % of its volume.
7. Add dumplings and simmer for another 2 mins.
8. Turn off the heat and garnish with finely chopped coriander leaves. Serve piping hot with rice.

Gnocchi is a thick dumpling most commonly made from potato. It can be made from other ingredients like semolina, wheat flour, bread crumbs as well. Gnocco in Italian means lump.

I came across this recipe by Shreyas Goenka while watching a show on NDTV Good times. I was amazed at seeing such a young boy make Gnocchi and drop-dead gorgeous cakes with such ease.

I’ve never tried making pasta from scratch. May be I was just too lazy or always had a packet of pasta ready at hand. This recipe sounded interesting as it had some elements that were different from what the usual pasta contains like mashed potatoes and cheese. I did not have basil leaves so I used dry mixed herb powder instead (a combination of basil, rosemary and thyme). Also, I used tomato puree instead of the fresh tomatoes. I was getting restless and hungry but those of you who try your hand at this one please use fresh tomatoes.

One important point that I think was missed out in description of this recipe is that the Gnocchi cubes once cut out need to pushed off the teeth of a fork so they become curled and indented. Just hold your fork out, place a Gnocchi piece on the base end of the teeth and roll the Gnocchi off with mild pressure so that indentations are formed on it. Oil your fork after making 4-5 Gnocchis. I remember Chef Shreyas showing this procedure during the show. He also mentioned that this helps in cooking the Gnocchi uniformly. Here is Chef Shreyas’s Recipe.

This Italian Main Course Dish is my entry to AWED – Italian hosted by Culinary Bazaar.

I received the Brillante award from Sukanya of

Thanks so much Sukanya for your encouragement. I would like to pass it on to…
Alka of sindhi rasoi

Pudina leaves are used in a variety of dishes to give a minty taste. Specially, mock tails and other soft drinks that need that extra dash of freshness. I personally love Shikanji, a drink like jal-jeera made in North India to beat the heat.

There is this cute little pudina plant growing in my terrace garden. One month ago my husband was sorting out the pudina leaves when he suddenly ran to the terrace with a few stems in one hand and a digging tool in another. I was wondering what he was upto. He neatly potted the stems which had few roots. I was apprehensive about a plant growing out of it. After 2 days I noticed that the green stem had turned red. That was the first indication that the plant had caught roots. I was so happy to see the growth then on. The little stem soon became a heavily loaded plant. It was torn by my one year old baby girl ( she is not entirely to blame, I think the pigeons helped her ) Anyway, this plant is a survivor. Love having it in around, so refreshing to even look at.

For the herb mania, I decided to make Pudina Ke Gatte. I saw this recipe on a show called ‘Rasm-e-rasoi’ that comes at 12 noon on 9x TV. I really like the pudina twist given to the famous Rajasthani curry, Gatte ki Sabzi. Due to lack of fresh vegetables in the desert land, people in olden days came up with these innovative sabzis that could be had anytime with roti.

This dish is made patiently in stages, Boiling , Shallow frying and finally preparing the gravy. However, its worth the effort and time. It surely tastes different from the usual Gatte Ki Sabzi , thanks to the Pudina and mustard oil.

This is my entry to the Herb Mania organized by Ammalu’s Kitchen.

Ingredients :

For the Gatte

• 1 cup Pudina leaves, pureed
• 1 Green chilly, finely chopped
• 2 cups Besan
• 1/2 teaspoon Ajwain
• Salt

For the Gravy

• 1 cup Curd
• 1 tablespoon Besan
• Salt

For the tempering

• 1/2 cup Mustard Oil
• Pinch of Hing
• 1/2 teaspoon Red chilly powder
• 1/2 teaspoon Jeera powder

For the Garnish

• 1/2 teaspoon Chaat masala
• Juice of 1/2 a lime
• Freshly chopped coriander leaves

Procedure :

1. Make a dough out of the Gatte ingredients.
2. Make Rolls of the dough and place in boiling water for 5 – 7mins.
3. Take rolls out gently and allow them to cool.
4. Cut slices of Gatte from the rolls.
5. Heat mustard oil. Shallow fry Gatte and keep aside.
6. To remaining oil add hing, jeera powder and red chilly powder. Add the Gatte back and mix well.
7. Now beat the ingredients for the gravy in a cup with some water.
8. Add this paste to the mixture and let the gatte boil till the raw besan smell disappears from the gravy.
9. Garnish with Chaat masala, lime juice and coriander leaves.

Please NOTE :

The dough made for the Gatte should be slightly tighter than the one you make for rotis. At the same time, be careful not to let it become watery. If you feel its sticky , add some more gram flour and knead till its manageable.

I am a great fan of Chinese cuisine. I really dont know where to stop. Right from soups & starters to noodles & wontons, everything drives me nuts. Usually at restaurants I end up ordering from a standard set of dishes which I know will be enough for a whole meal. For instance, Triple fried rice, American Chopsuey and vegetable steamed rice. Why do I try to order one-meal dishes?? Thats because Hubby dear will order North-Indian food and smile at my Chinese. So here, I am pretty much on my own

Chilly Chow is another dish thats deliciously spicy and quite filling. This is my entry to Archana’s One Dish Meal Event. Its really a great idea of have a collection of recipes where a dish is sufficient for the entire meal. Some day when you return home exhausted after a long shopping spree this set of recipes will help. Thanks Archana, for hosting this event.

Madhuram of Eggless Cooking has given me a bear hug. Thanks so much Madhu, a big hug to you too.

I would like to pass this bear hug to Lakshmi of Taste of Mysore.

Ingredients :

• 2 cups of veggies (cabbage,carrot, spring onions
  fresh corn, red/green/yellow capsicums)
• 5 soya chunks soaked in warm water
• 2 tablespoons Tomato puree
• 1 tablespoon olive oil
• 1/2 teaspoon vinegar
• 2 teaspoons soya sauce
• 1/2 teaspoon tabasco sauce
• 1 tablespoon cornflour paste
• 1/2 teaspoon pepper powder
• 2 cups of Noodles

Procedure :

1. Boil noodles with some salt and oil. Drain and set aside.
2. Heat olive oil in a wok. Saute vegetables on high flame starting with the bell peppers.
3. Now add soya chunks, tomato puree, salt, pepper and cook till the puree is done.
4. Add soya sauce, vinegar, tabasco sauce, some water and bring to boil.
5. Make a paste of cornflour in water and mix into the gravy to thicken it.
6. Place noodles on the serving plate. Pour vegetable gravy on top on it.
7. Garnish with Spring onions and serve hot.

Preparation time : 10 mins
Cooking Time : 10 mins
Number of people it serves : 2 gluts like me

When you call someone home for dinner and have an elaborate menu planned you dont really want to spend too much time on each dish. It helps to have some dishes that are easy to make and definitely taste great. One such dish that comes to mind is Stir fried vegetables.

Capsicums of all colors have a different taste and when combined with corn it results in a new flavor. The natural juice of vegetables used is the reason behind this dish tasting good although it doesnt really have much masala going into it.
This dish belongs to the Indo-Chinese cuisine (main course), the curry paste and paneer giving it the Indian touch. I guess abroad they must make this with Tofu.

I have made this mixed vegetable a couple of times when I have had guests home and it has always been a hit. This is my entry to the AWED – Chinese event hosted by OK’s Culinary Bazaar.

Ingredients :

• 3 colors of capsicum – red, yellow, green
• 1 cup paneer cubes
• 1 cup fresh corn
• 2 tablespoons curry paste ( a fried paste comprising of onion, ginger, garlic and tomatoes)
• 1 tablespoon Olive oil
• 5-6 Garlic pods
• 1/2 teaspoon pepper powder
• 1/2 teaspoon tabasco sauce

Procedure :

1. Heat oil. Saute garlic till golden brown. Add paneer and stir fry for a few minutes.
2. Add diced capsicum and fresh corn.
3. Sprinkle salt and stir well. Cook till veggies are soft.
4. Now add tabasco sauce, pepper powder and mix well.
5. Add curry paste and saute for a few more minutes.

Note :

1. Curry pastes are readily available in the market making this recipe easy to make. However, if you can not find a pack of curry paste you can fry onions to golden brown, followed by ginger-garlic paste and tomatoes. Fry till this paste leaves fat from the sides.
2. Most ready-made curry pastes contain salt. So when you are adding salt to your dish please add accordingly.

A month ago my dear friend and neighbour, Namita invited us over for dinner. It was the day of holi and we were tired after the day-long celebrations. We had a colored, water-filled bash in the apartment, after which we went to a couple of places to wish family members. By the end of the day I was glad I was invited for dinner as I didnt have the stamina to cook.

Namita had made an array of tradional Konkani dishes. After a discussion with her I learnt that Konkani food is fairly simple and very nutritious. They dont believe in using too much oil or spices. I noticed that the food had a flavor thats different from the other South-Indian cuisines.

Tomato Saar for instance is one such simple curry which uses the usual South-Indian ingredients like tomatoes, coconut , chillies and curry leaves yet it manages to create a never-before taste. After we returned from her place I tried this Saar out and it was an instant hit at home. Ever since we have made it almost four times and still cant seem to get enough of it.

Ingredients :

• 4 big ripe tomatoes
• 3-4 finger like pieces of coconut
• 2 green chillies
• 1/4 teaspoon methi seeds
• 1/2 teaspoon rai
• Few curry leaves

Procedure :

1. Boil the tomatoes with green chillies till they are soft. Save the boiled water.
2. In a little bit of oil roast the methi seeds to golden color.
3. Grind the boiled tomatoes, chillies with methi seeds and coconut in a mixie jar.
4. Now in the previously saved boiled water add the ground mixture and give it another boil.
5. For the tempering heat oil. Add rai, curry leaves and pour over the saar.

Namoona is a famous peas curry eaten in Lucknow. I had the opportunity of having it last week and I think its one of the tastiest curries one can have with roti.

Green peas are in abundance right now. I bought a few kilos, pealed and froze them. So now anytime I suddenly have guests over this is one vegetable I can surely prepare.

You might need a little extra time and effort as compared to other curries but its worth it when you finally get to eat something so exquisite.

Ingredients :

• Musk melon seeds, about 1 tablespoon
• Few cashew nuts or kajus
• 1 cup fresh peas
• 2 fingers of paneer
• 2 teaspoons khoya
• 2 teaspoons malai
• 1/2 teaspoon Jeera
• Pinch of Hing
• 1 Onion
• A small piece of Ginger
• 5-6 pods of Garlic
• 1/2 cup tomato puree
• 1/2 teaspoon Red chillie powder
• 1/2 teaspoon Haldi powder
• 1 teaspoon Dhania powder

Procedure :

1. Soak musk melon seeds and kajus. Once soft, grind them with paneer, khoya and malai.
2. Boil peas. Save a handful of them and grind the remaining.
3. Heat oil. Add jeera and hing. Add Paste of onion, ginger, garlic. Fry well.
4. Add tomato puree and continue to fry.
5. Add tablespoon of the previously prepared melon paste to the fried masala. Continue to cook till milk smell disappears.
6. Add boiled peas puree and mix well. Add previously saved boiled peas into it.
7. Heat oil. Add red chillie powder, haldi powder and dhania powder. Add this tempering to the curry.

Please NOTE :

Usually we use musk melon seeds but in case you cant find them you can use water melon seeds instead.

My husband is totally into North Indian cuisine and I love to order Chinese whenever we go out. One Sunday, I decided to make something that will make both of us happy. I had paneer, which everyone at home loves and I knew how to go about making koftas out of it. I wondered how those yummy paneer dumplings would taste in a spicy hot garlic sauce. Garlic, as we know takes over the taste of any dish it enters. Thats one reason we really need to think before adding it to anything.

Well, there wasn’t much to lose so I got started on my paneer koftas and chopped out a whole lot of garlic. I didnt want to make the gravy too heavy so I decided to keep cream out of it. The end result was enjoyed by both of us. So thats how Paneer Fusion in hot garlic sauce came to being. I guess in Chinese cuisine they must be making a similar dish, with Tofu probably.

For centuries people have known the medicinal properties of Garlic. In Egypt, Garlic has been found in the tombs of ancient Pharaohs dating back to 3,200 B.C. It was used by the pyramid builders who believed that garlic gave them strength. The only slave revolt in Egypt was by laborers over lack of Garlic, one year when the Nile flooded the Garlic fields. The Greeks used garlic to bring strength to their athletes at the Olympic game. So finally we all know the secret to winning an Olympic Gold!

This is my entry to JFI – Garlic for the month of March, 2008. Thanks Mathy for chosing such a wonderful ingredient which not only has flavor but also medicinal properties.

Ingredients :

• 1 cup grated Paneer
• 1/2 tablespoon Maida
• Few Spring onions
• 10-12 Garlic pods
• 1/2 tablespoon Cornflour
• 1/2 teaspoon Vinegar
• 1/2 teaspoon Soya Sauce
• 10 Pepper corns
• Puree of 3 Big ripe Tomatoes

Procedure :

1. Grate paneer. Add salt and maida. Mix well.
2. Make small balls out of the paneer mixture and deep fry in hot oil.
3. Heat Olive oil. Add finely chopped garlic and fry well.
4. Now add finely chopped spring onions and continue to fry.
5. Add some freshly roasted and ground pepper powder.
6. Once the onions appear done add tomato puree. Cook till tomatoes are done.
7. Dissolve cornflour powder in a cup of water and add to the paste. Now add salt (remember paneer also has salt!)
8. Once paste thickens slightly add vinegar, soya sauce, paneer balls and stir for few minutes.
9. Garnish with finely chopped green onion leaves and serve hot with roti or pasta.

Variation

1. If you are calorie conscious and don’t want to deep fry the paneer balls you can microwave them for 3-4 minutes and add them directly to the sauce.
2. You can used red chillie flakes instead of black pepper corns in this dish to give the gravy more fire and color.

Please NOTE :

1. Don’t microwave the paneer balls for more than a few minutes as they will turn hard.
2. Don’t boil the dish much after adding cornflour paste as the gravy will thicken and you will continuously need to add more water.