stuffed parathas · vegetarian

Soya chunks keema paratha

A gooey soya chunks keema paratha makes for a perfect replacement of chicken/mutton keema paratha and tastes yummy and what more, a friend of mine who hates soya chunks, loved these parathas! psst, follow the recipe for the secret ingredient.

Here is the recipe


Soya chunk keema boiled in water with little bit of salt
Finely chopped green chillies as per taste
Garam masala as per taste
Shredded Mawa or khoya (The secret ingredient, 1/4 mawa for 1 cup soya)
Finely chopped ginger (1/2 tsp for 1 cup soya)
Finely chopped garlic (1/2 tsp for 1 cup soya)
Jeera (1/2 tsp for 1 cup soya)
Salt to taste

That’s it! 

Mix all the ingredients.
Make parathas using soft atta dough
The khoya gives a rich texture and the stuffing tastes like kofta!

chinese · fried rice · vegetarian

Mushroom fried rice

Here is the recipe for mushroom fried rice, skip mushrooms and you have burnt garlic fried rice! Yeah, thats the amount of garlic I use.

I was particularly pleased with my choice of Basmati rice this time.. it was Gold seal Indus valley extra long basmati rice,stood by its words!

Ingredients (serves 2)

1+1/2 cups basmati rice
8-10 garlic cloves (Use less if you don’t like ’em much)
3 green chillies
1 cup of chopped mushrooms
1/2 cup sweet corn
3/4 cup chopped spring onions
1 onion chopped
1 tbsp Soya sauce
1/2 tbsp vinegar (psst; I used Balsamic vinegar instead of Soya sauce and vinegar, and it was good!)
Salt to taste
2 tbsp + 1 tsp oil

Dry roast rice till it turns golden brown. Wash and strain.

Bring 6 cups of water to boil, add 1 tsp salt and 1 tsp oil
Add the rice and cook al dente. Strain the water and set aside.

Heat oil in a sauce pan. Add garlic and fry till golden brown. Add onions, mushrooms, chillies and stir fry on high flame for 3-4 minutes. 

Add sweet corn and spring onions and stir again. Remember we dont want corn and sring onions to be cooked completely.

Add salt, soya sauce and vinegar and mix well. 
Add the rice and mix gently. Ensure the rice does not break in to tiny pieces, we all love our rice long and slender.

Thats it! mushroom fried rice is ready.

Let me know how your rice turned out, would love to hear from you!! 🙂

upma · vegetarian

How to make rawa upma interesting

Upma, as boring as it may sound, can be very interesting if made in the right way. My husband used to hate the sight of upma until I came along 😀 So what is so different in the way I make upma.. here are some tips to make yummy upma

Roast the rawa before boiling. You may microwave for 3 minutes or more depending on the quantity. It should turn golden brown. Upma will be less sticky.

The rule book says, for 1 part of rawa, use 2 parts of water. I say, use 4 parts of water. This way upma will not become like a cake, it will have a soupy texture for as long as possible.

Use tomatoes, corn, finely chopped carrots, beans or any other suitable vegetable for that extra flavour.

Like sweets, where the general idea is, more ghee, better taste, same applies to upma also. Like you would not think twice before adding that extra spoon of ghee to your sweet preparation, even upma should be treated the same way. 1 tsp of ghee for 1 cup of rawa while cooking will be just perfect.

Use fresh oil and give a tadka of chana dal, udat dal, handful of ground nuts along with usual suspects.This is followed by onions and vegetables.

Add salt to water at the time of boiling. Add rawa to boiling water and stir continuously to avoid lumps.

And REMEMBER, it takes less time to cook than maggi noodles. Simmer the flame soon after adding rawa and cover the lid for two minutes. Turn off the gas and give a standing time of 4 minutes. Keep the lid on!

Sprinkle some coriander at the time of serving.

Curry · Dry curry · egg · Main course · non veg

Egg Masala with a twist

There are probably a thousand ways of cooking eggs and every family has its special egg recipe, well here is mine.

Unlike preparing the masala and breaking eggs in it, chop boiled eggs to pieces and add to the masala. Trust me, the same masala will taste different in both versions! So you can alternate between these two styles of cooking eggs.

Ingredients (serves two)

4 hard boiled eggs

3 onions finely chopped
2 tomatoes finely chopped
1 tsp coriander powder
1 tsp jeera powder
1/4 tsp sonth (Dry ginger powder)
1 tsp chinna ullipaya karam ( okay okay! don’t give me that look!! it is roasted red chillies crushed with garlic pods and some jeera!! there is no fixed proportion, just try it with whatever proportion you like.)
1/4 tsp garam masala
1 tsp lemon juice
1/4 cup finely chopped coriander
2 tbsp +1 tsp oil
salt to taste

Okay, so as the picture on the right suggests, heat oil in a pan and add onions. When onions turn transparent, add tomatoes and simmer the flame.

When oil separates, add all the masalas along with lemon juice and mix well. Cover with lid for 2 minutes.

Meanwhile, heat 1 tsp oil in a separate pan and fry the eggs as is till they turn golden brown. Now chop them into big chunks and add to the pan with masalas. Mix gently and sprinkle salt.

You are done! 

If you like, sprinkle some coriander at the time of serving. Serve with hot rotis/parathas 🙂 

appetizer · non veg · soup

Cream of carrot soup

This heavenly cream of carrot soup is must try. It is an exotic soup made of everyday ingredients which I am sure all of us have in our kitchen.

If you are just about to have lunch/dinner, you can quickly add this yummy and nutritive soup to your menu! 

Ingredients (Serves two)

1 carrot
2 garlic cloves
1 onion
1 1/2 cups chicken broth/ vegetable broth along with something for thickening [Some options discussed below]
1/2 cup milk
1/4 cup chopped coriander
1/4 tsp black pepper
1 tsp butter 

The broth.. that is going to give your soup the soupy texture. There are several options for you based on what you have at the time of cooking.

Option 1 >> Make 1 1/2 cups of stock using readily available chicken/vegetable stock cubes (I used Maggi) + 2 tsp corn flour diluted in 1/4 cup water at the time of cooking

Option 2 >> No stock cubes? Dont worry, you must be having cabbage? Make fine puree of chopped cabbage (about 2 cups) + 1 garlic clove and bring to boil by adding some water. To this add 2 tsp corn flour diluted in 1/4 cup water at the time of cooking

Option 3 >> Okk no chicken/veg stock, no cabbage and no corn flour too!! I hope you have a potato then.. you can add one medium size peeled potato along with rest of the ingredients.

Make a fine puree of carrot, garlic, onion and potato (if you are using one).
In a pressure cooker, add some butter.
Pour the puree in it, add the broth and milk along with salt and pepper. Mix well and pressure cook for 10 minutes on low flame.

Yummy creamy and nutritive cream of carrot soup is ready! Sprinkle coriander at the time of serving. And yes, server hot!!

vegetable pulao · vegetarian

Vegetable pulao using Maggi masala

Friend of mine showed great deal of innovation by adding Maggi masala in Baingan Bharta..yes you read it right!! and it was just awesome. So I thought why not use it to make pulao.. and it was a hit!!!

vegetable pulao using Maggi magic masala

Very simple ingredients but the twist was magic masala and a cube of Maggi vegetable stock. I suggest every Maggi fan must try out this recipe, it is easy to make and promises great taste.

Ingredients (For 2 cups rice)

1 medium size potato peeled and chopped
1/2 cup green peas
1 large tomato finely chopped
2 onions finely chopped
2 green chillies finely chopped
1 tsp Jeera
1 heaped tsp ginger garlic paste
4 1/2 cups vegetable stock [Use Maggi vegetable stock cubes]
1 cube of Maggi masala
Pinch of turmeric
Salt to taste
1 tsp oil
1 tsp ghee

Heat oil and ghee in pressure cooker.
Add jeera, onions and green chillies. Fry till onions turn golden brown.
Add ginger garlic paste, mix well and cook for another 2 minutes.
Add tomato and cook till oil separates.
Add potato and peas and cook for another 5 minutes.
Add magic masala, salt and turmeric. Mix well.
Add vegetable stock and pressure cook till rice is done (Depends on how much time/how many whistles it takes for you to cook rice)

And thats it! yummy Maggi magic masala pulao is ready in minutes 🙂

non veg · non veg grill · sea food

Cajun spiced white fish fillet

It was in the U.S where I tasted cajun spice for the first time. My brother in law ordered crabs from a certain place called Crab Shack and I was completely blown away with its peculiar that was spicy and subtle at the same time!!!  It is basically a mix of all the spices that you and I have always been familiar with, but in best possible proportion. I have gone through numerous sites for the exact recipe for Cajun spice but it so happens that everyone has their own mix of herbs and spices so am not really sure which one to follow. Finally decided to buy ready made spice from a reputed brand assuming it will be close to what I had in U.S. 

It did not turn out to be exactly the same, in the sense that it was not as tangy, so I squeezed some lime juice. 

Here is the first recipe with Cajun spice. Well, you can practically use it with anything that you can imagine. 
Simply sprinkle some and roast/fry/grill/boil, a lip smacking dish ready in minutes!


Any white fish fillet [I used Basa
Butter or oil as per need
Cajun spice [Taste a pinch and use as required]
Lime juice as per taste
Black pepper
Salt as per taste

Vegetable sides

Your choice of vegetables, Broccoli, Aubergine, Onions, Cherry tomatoes, Zuccini, Carrots, French beans

Clean and pat dry fillet.

Coat with butter/oil and all spices except lime juice.

Stir fry or grill all chopped vegetables and sprinkle some salt and black pepper.

Grill the fish on wire rack in microwave grill mode for 15 minutes. Check to see if cooked, then grill for another 5 minutes for some browing.

Sprinkle some lime juice at the time of serving. Serve hot!

grill/tandoor · non veg

My experience with Glen Electric Tandoor

I got Glen electric tandoor as a birthday gift from my sister few weeks back. It is hardly 20 days old and I cant imagine what I would have done without it. It is a small wonder that every kitchen must have. I haven’t explored it completely till now but am going to share my experience so far.

I was not very happy with the tandoor option in my microwave. It would take a minimum of 20 minutes to grill anything and the end result also wasn’t great (as compared to electric tandoor) . Glen tandoor manages to cook in less time, roasts the outside, keeping the inside soft and juicy.

So far I have tried grilling sweet potato, regular potato, other vegetables and chicken of course. The results were amazing! Unlike microwave where you need to keep checking from time to time to prevent over cooking or under cooking, you just have to check once after first 10 minutes during which time you will mostly be done, if not, you may check after another 5 minutes.

I used to get baffled with all the modes and settings in microwave and this one is a breeze. It has a regulator with just 3 settings, that’s it!

Electric tandoor is not a complete replacement for microwave, as you will still be using it for baking, defrosting and heating but you can blindly chuck it when it comes to grilling and roasting purposes.

Some pictures now… write to me if you need to know anything more.. I will be happy to hear your experience with gas/electric oven/tandoor. Please do leave your suggestions, comments.

One lesson learnt.. spread aluminium foil on the tray before use, cleaning will be easy.

Oh by the way, it was bought for Rs 3600.

Sweet potato roasted to perfection

Chicken ready for grill

Grilled Chicken

Potato ready for grill
Grilled potato

Here are the recipes..

Tandoori Chicken, grilled sweet potato, Tandoori Aloo

grill/tandoor · grilled vegetables

Tandoori Aloo

Tandoori aloo recipe on demand!


Boiled potatoes (With or without peel)
1 tsp tandoori masala (for 4 potatoes)
1/4 tsp amchur powder
Pinch of powder sugar
Salt to taste
Oil or ghee for coating

Cut each potato in half and prick with a fork.
Mix all masala ingredients in oil and coat potatoes with it.

Microwave oven

Preheat oven at 180 degrees. Set to grill mode and cook potatoes on a wired rack for 10 minutes. Keep checking in between.

Gas/Electric Tandoor

Set the mode to heat both top and bottom grill plates. Preheat for 5 minutes. Cook potatoes for 10 minutes.

Beautifully done tandoori potatoes ready!!


Grilled sweet potato

Grilled sweet potato – Easy to make and not to forget, healthy too!
I prefer grilled over boiled sweet potato.. and if you haven’t tried it, you should!


Sweet potato (Peeled)
Chilli flakes as per taste
Oregano as per taste
Salt as per taste (Sea salt preferably)
Oil for coating

Make small cuts on potato using knife.
Mix chilli flakes, oregano, salt in oil. Apply the oil on potato.

Preheat at 180 degrees and set the oven in grill mode. Cook sweet potatoes for 15 minutes, check in between, increase by another 5 minutes if not cooked.

If you have an electric tandoor,

Preheat for 5 minutes, grill the potatoes for 10 minutes.