Thursday, 28 September 2017

Pumpkin in Spiced curd

This recipe was aired on Malayalam Tv Kairalee a couple of days back.
Lakshmi Nair was the one who presented it..My amma who checks all cooking programs,saw it and called me up to tell me the though Lakshmi Nair presented the recipe..its my amma who told me about it and explained it over sweetly!!


Pumpkin 250 gms
Curd -not too sour ,1 cup
Green chillies to taste
salt to taste
Jaggery [opttional]
One spoon of chilly powder[i used Kashmiri chilly powder]

Red Chillies
Curry leaves


1.Slice the pumpkin and boil with salt and green chillies.[add jaggery if you like the sweet sour spicy combo once it is cooked]
2.Once cooked,drain and cool
3.Mash it coarsely and add the beaten curd to it.
4.Check for seasonings.
5.Sprinkle the Chilly Powder over this curd and pumpkin mix .
6.Heat oil and splutter the mustard,jeera,chilly and curry leaves..
7.Pour over the sprinkled red chilly powder
8.see the red sizzles and enjoy the moment :)

Mix only before serving....
enjoy as a side dish/salad/raita/main dish

Bharvaan Baingan-Stuffed Brinjal

A very versatile vegetable..something that imbibes the flavor it is cooked in and also give a distinct flavor to the cooking base..a flavor so distinct that all brinjal lovers can guess its presence in a dish a mere sniff.

Bharvaan baingan is a dish that can be made in a simple was as a dry sabji or i can be added to a gravy to make a lipsmacking curry.
The best brinjals are the smaller rounder variety...easy to fill,easy to roast...easy to pop in to the mouth :)


Baby Brinjal- 8 to 10

 1 tsp of grated ginger
 1 tsp of Fennel powder
1 tsp of Coriander powder 
1 to 2 tsp of Red chilly powder
1 tsp of Turmeric 
1/2 to 1 tsp of Aamchur [dried mango powder]
1 tsp of oil
1 tsp  sesame seeds and kalonji[nigella seeds]
salt to taste
[if dry mango is in season,add grated mango instead of amchur powder]


1.Wash and pat dry the brinjals.Take off the tops.
Slit the brinjals  halfway ...crisscross.

2.Make a mix of all the ingredients  for stuffing.

3.Stuff the mix with a spoon into the slitted brinjals and press.
Fill all the brinjals.

4.Heat  oil in a shallow pan and add jeera, a pinch of asfoetida ,a few nigella seeds[kalonji] and some slivered garlic....
once the garlic turns golden..reduce heat to a low and place the brinjals on the oil.

5.Cover and cook for 7 to 8 mins.

6.Turn the brinjals and cook further,covered for another 5  mins...
cover and cook for a couple of more minutes,if you feel they are undercooked.

7.Sprinkle  chopped coriander leaves  and toss lightly.

8.Serve hot.

Lunch for my boss :) ...Chapathis,Bharvaan Baingan,Pumpkin in Spiced curd and plantains

Saturday, 3 June 2017

Rice Noodles with Sauteed Vegetables

Rice noodles are a dainty delicate noodle type and is really light on the tumtum.
I have a favorite brand 'Bali' ...I love their flat noodles and Rice noodles equally....

I make vegetable noodles when the side dish is non veg and tonight ,I am serving a baked fish fillet along with planned a vegetable noodle.

This dish can be made along with eggs,chicken or fish.....


Rice noodles-pack of 4[serves 4]

Garlic chopped-4 cloves

Vegetables-Julines of capsicum,carrots,chopped spinach,spring onions,onions. You can add more vegetable of your choice .

Dark Soya Sauce-1 and 1/2 tsp

Chilly Sauce-1 tsp

Tomato ketchup[optional]-1 tsp

Pepper powder-1 tsp

Vegetable or chicken soup cube-1 crumbled[optional]

Salt to taste[go slow ,as there are sauces and the soup cube which have salt too]


1.Prepare the rice noodles according to the instructions on the pack.
2.Heat oil in a wok and add the garlic and onions.
3.Saute till translucent.Add the rest of the vegetables and saute on medium flame.. for 3 to 5 mins
4.Add the pepper and all the sauces ..saute.
5.Add the crumbled soup cube and mix.
6.Add a couple of tsps of water..just to help deglaze the wok.
7.Reduce flame and add the cooked noodles.
8.Fork it well till the vegetables and noodles get mixed well.
9.Take off heat and add some spring onions and coriander leaves to garnish....
10.Serve Hot.

Baked Mustard and Lemon Fish Fillets

This is a perfect dish for the days you want to dine light.
It is delicate yet big on flavor and very easy to make.

Best made with fillets,this dish can be made with whole fish too..but that decision comes with a whole lot of fish bones :)

Well,lets get to the recipe

I made this with a kg of Basa Fillets.


Fish Fillet 1kg
Mustard paste or good old kasundi from the friendly Bengali mart- 2 tbsp
Lemon juice-from one lemon
 Garlic -2 cloves grated.
Pepper-1 tsp or more
2 tsp olive oil / any cooking oil
Salt -to taste
Chopped Coriander
Oil to coat the baking tray.


1.Dab excess water off the fillets.

2.Make a marinade by mixing all the ingredients except the coriander leaves.

3.Rub the marinade over the fillets and keep aside for 5 to 10 mins.

4.In that time,preheat the oven to 200 deg with the pan you intend to bake the fish in.[coat the pan with oil before that]

5.Take the pan off the oven and place the marinated fish fillets in the pan.

5.Sprinkle half the chopped coriander over the fish.

6.Put the pan back in the oven and bake open for 12 to 18 mins.

7.Each oven is different so please do a fork flake test after 12 mins to be sure about the fish being cooked ,the way you want.

8.Take off the oven and plate the fillets.Sprinkle the rest of the fresh coriander over it.

9.The yummy liquid that is left off by the fillets makes a yummy sauce to go.


Dinner-Rice noodles with sauteed vegetables ,baked mustard lemon fish and extra sauce to go ...yummmm

Wednesday, 31 May 2017

Peas and tomato Frittata

Simple and yummy...its like a vacation in an omlette :)
125 gms fresh peas
2 tbsp Extra virgin olive oil
1 big onion chopped
1 garlic ,crushed
125 gms chopped tomato or cherry tomatoes ,halved
6 eggs
2 tbsp chopped mint
Salt and pepper to taste

Cook the peas in a pan of lightly salted boiling water,for 3 mins..
Rinse in cold water,keep aside.
Heat oil in a non stick skillet and fry the onions and garlic for 2 mins.
Add the chopped tomatoes and the peas...fry for a couple of mins( I added a little salt here...its your choice if you would like to)
Beat the eggs with mint,salt and pepper,and pour over the frying veggies....
Add chopped coriander leaves/and some chilly flakes( completely optional )
Cover and cook on medium low flame for 3 to 4 mins or until almost set.
Transfer to a preheated grill and cook further for another 3 mins or till lightly browned.(I completely skipped this step....just did well with the stove)
Slightly cool ,slice into wedges..serve as a light meal ,with some salads and bread ....
Its a v.spongy and fluffy egg dish and the flavours you can add to it is completely your choice...its very versatile n picks on the flavor well...
I plan to add grated potato, chives,mushroom,chicken shreds and crispy fried my next trial....

Going going goneeeee



Tomato Basil sauce for pouring over the meat balls-
Cherry tomatoes 1 cup
Basil leaves 1/4 cup
Tomato paste 2 tbsp
Garlic 5 to 6 cloves
Chilly paste 1 tsp
Pepper to taste
Almonds(my addition) blanched 1/4 cup
2 tsp olive oil(for blending)
Blend all ingredients to a paste.
Add salt to taste.
Heat olive oil(1 tbsp) in a pan and pour the paste and some water(about 1/4 to 1/2 cup)
Bring to a rolling boil and summer till it reaches a saucy consistency .
Sauce is ready.

Mutton meat ball -
1/2 kg meat mince
One tbsp cream cheese or fresh cream
Grated garlic 3 cloves
Chopped onion 1
A mince of mint,green chilly and coriander 4 tbsp
Pepper and salt to taste
2 slices of softbread powdered.
Two eggs beaten
Mix all the ingredients well.
Make small roundels and roast on a tawa on medium low flame till well browned from all sides( keep changing sides for even cooking)
Line a baking dish with the browned meat balls.
Make as many layers are you like (freeze the rest of the mince ,for a quick samosa /puff filling later)
Pour the hot tomato basil sauce over the meat balls.
Grate cheese on top and bake at 180 deg for about 15 mins..or till cheese melts..
Serve as is..or with garlic bread, flavoured rice ,etc etc...

Melt in the mouth Rava Idli and tangy tomato onion chutney.

The rava idli recipe is from the blog, Jeyashri's Kitchen...and the tomato onion chutney is from Edible Garden(

The rava idli recipe asks for many more ingredients in the mix,but I stuck to mustard and urad dal family's crinkly nose,being the sole reason :)

Ok here goes..
Rava idli
1/ 2 cup of rava/semolina
1/4 cup of curd
Salt to taste
Eno Fruit Salt 1/2 tsp
Lemon juice 1/2 tsp
Water as needed
Urad dal 1/2 tsp
Mustard seeds 1/2 tsp
Oil 2 tsp

Heat oil in a kadai and splutter the mustard seeds...add urad dal and fry till golden ..add in the rava and saute for a min .
Take off heat and add lemon juice and salt.
Let the mix cool
Add curd and mix.add water to make it reach an idli batter consistency.
Make sure the idli moulds are oiled and the water for steaming idlis is boiling.
Now add the eno fruit salt and mix well...immedielty pour into the moulds and steam for 7 to 9 mins.
Unmould as you do with idlis.
Serve hottttt.

Tomato onion chutney
Two large onions chopped
1 tomato chopped
4 to 5 red chillies
2 cloves of garlic
1/2 tsp hing or asefoetida
Salt to taste
Oil to saute ,approx 2 tsp
Heat oil and add the chopped onions,garlic,red chillies and hing.
Fry till done(till raw smell goes away)
Add the chopped tomatoes and salt and saute till the tomatoes turn mushy.
Cool and grind without water
Yum yumm chutney ready.
This combination is very tasty...but do try this pataka chutney with crisp dosas too.... :D