Egg Plant Recipe

Well its been quite a while since I blogged here or on my travel blog. Neither have I stopped eating no stopped traveling….so there is no excuse. πŸ™‚

Here’s a recipe my creative sister shared with me recently that I would like to post here – Β Spicy Egg Plant /Aubergines / Brinjal..

Spicy Brinjal / egg plant
Spicy Brinjal / egg plant


Medium sized brinjals-2

1 tbsp lime juice

Oil for frying


For paste :

50 to 100 gms red chillies ( as per your taste)

1/2 tsp salt

1 tomato-big

2 medium onions


1) Cut brinjals into circles (less in thickness),sprinkle water and keep aside

2) Heat oil in a pan either deep fry or shallow fry the brinjal pieces

3) Turn both the sides of brinjal and cook till crisp

4) Combine all the paste ingredients and grind coarsely

5) Heat 2 tbsp of oil and saute the paste for about two minutes

6) Pour the lime juice over the paste

7) Mix the spice paste and the eggplant pieces together and serve it hot


Can be served along with Chapati/dosa/rice


Paratha Recipe


This one is a very simple recipe. Just combine everything together and roll out! πŸ™‚

Recently, I heard a friend mentioning, how her parathas don’t turn out well. How I do it is – I heat my pan real hot while I roll out the paratha.. Add the rolled out dough, to the hot pan, and simmer the gas. Increase the heat as I flip it over. Repeat the flip, while keeping the flame constant. I add the ghee / oil second time around (flip).

If you do it differently, do leave it as a feedback πŸ™‚ Meanwhile, here’s a paratha recipe using 3 different flours…


Wheat flour – 2 cups

Maize flour – 1 cup

Gram flour – 1 cup (besan)

Salt – 1/2 tsp

Cumin seeds – 1 tsp

Green chili – 1 tbsp

Fresh coriander – 1 and half tbsp

Ginger – 1 tsp (minced)

Onions – 1 medium ( finely chopped)

Clarified butter – 2 tbsp (ghee)


  1. Mix all the above ingredients by adding water little by little
  2. You should have a hard ball of dough. (do not add too much water)
  3. Make balls of dough of equal proportions
  4. Roll them out thick with the help of wheat flour (for dusting)
  5. Fry them on a hot pan both sides twice. Apply ghee on your second time flip.
  6. Serve hot with mint chutney / pickle / plain yogurt / dal


*if the pan is too hot simmer the gas

* instead of onions, you can add chopped spinach / fenugreek leaves


Till next time…. happy cooking! πŸ™‚Β 


Shahi Paneer

Shahi Paneer (white gravy) Pic: Priya Q

My old diary is a treasure trove of recipes I jotted down way back when I was a teenager – some from television, some from mom / aunts. Whether it was then or now, my interest in cooking still lies in making something unusual; something one doesn’t make it on a daily basis. Here is one such recipe for Paneer / cottage cheese. The gravy is white and smells & tastes great!

Paneer / Cottage Chesse – 200 gms (cut into triangles)

Cashew – 8 to 10 nos (broken into pieces)

Green chilli – 3 nos (finely chopped)

Onions – 2-3 nos (medium sized) – chopped into big chunks

Garlic – 5-6 flakes

Ginger – 4 tbsp or roughly a 12 mm piece

Cardamom – 2-3 nos

Cloves – 2 nos

Cinnamon stick – about 1 inch

Bay leaf – 1 no

Dry red chilli – 1 no

Dry coriander seeds – 1 tsp

Curd / Plain Yogurt – 1 cup

Sugar – 1/2 tsp

Ghee / Clarified Butter – 2 Tbsp

Coriander – for garnish

Salt to taste


  1. Make ginger garlic paste adding little bit of water. Keep aside
  2. Roughly / coarsely grind coriander seeds and red chilli. Keep aside
  3. Boil onions in 3/4 cup of water. When cooked and trasparent; drain
  4. Blend drained onions and cashew into fine paste in a mixer
  5. Heat ghee in a thick bottomed pan and add – cardamom, cloves, bay leaf, cinnamon and fry for few seconds
  6. Add ginger garlic paste and fry for few minutes
  7. Now add the onion and cashew paste and fry well
  8. Add chopped green chilli and fry well
  9. Add the ground coriander and chilli powder and continue frying
  10. Simmer gas flame. Now add beaten curd and salt. Continue cooking on low flame till curd gets cooked and incorporated
  11. Add chopped fresh coriader
  12. Finally add paneer and suagr
  13. Serve with chappatis (Indian bread) / parathas


Till next time … have fun cooking πŸ™‚

Mushroom Rice

Mushroom Rice Pic: Priya Q

From time and again, I try to include as many quick and easy recipes on my blog as possible. In this fast age when time has become luxury, such quick healthy recipes often comes to our rescue…Try the Mushroom rice or pulao/pilaf out.


Basmati Rice – 1 cup (cleaned, soaked for 20 minutes)

Mushrooms – 100 gms

Onions – 1/2 cup (finely chopped)

Fresh Coriander – 2-3 tbsp (finely chopped)

Clarified butter / ghee – 2-3 tbsp

Cumin – 1/4 tsp

Cardamom (green / black ) – 1 to 2 nos

Cinammon stick – 1

Turmeric powder – 1/2 tsp

Salt to taste

Water – 2 cups


  1. Heat ghee in a thick bottomed vessel and add cumin, cinnamon stick, cardamom and onions. Saute till onions are slightly brown
  2. Drain rice and add it to the vessel and fry
  3. Add Mushroom and turmeric powder and fry for 2 minutes
  4. Add water and bring to a boil
  5. Add salt, mix, close the vessel and simmer the gas
  6. Cook till the water is absorbed and the rice is done
  7. Add coriander leaves and gently stir withou breaking the rice grains. If the need be use a fork
  8. Serve hot with raita / plain yogurt and pickle


till next time…have fun cooking!

Chicken Curry

Chicken Curry Pic: Cal

Cal who is a traveler, chicken-lover, cook, poet, philosopher etc all bundled up in one, shares one of his chicken recipes and this one to suit the taste palates of his local friends in Munich.

Cal says – “Don’t even know what to call this recipe but probably the first time I cooked chicken without one single Indian spice and without one single chilli. It turned out to be bloody damn good so wanna share it.”

so here goes the funnily presented yummy Cal’s no-spice chicken recipe! πŸ™‚

Boil together 1 large white onion (cut into halves), 10 cashews, 10 almonds, 20 raisins for about 5 minutes

1 bunch of mint–separate the leaves…
1 bunch of coriander — separate the leaves
1 large tomato

Put all the above in a blender and make a fine paste (if you need to add water, add a few spoons of water in which you boiled onion, cashews etc)

  1. Heat a wide pan, and add some oil. I added about half a spoon of ginger garlic paste–not sure how much difference it made but it probably added some flavor
  2. Add the above paste and let it cook for about 5 minutes. Keep stirring regularly
  3. Add half a cup of cream and continue to cook for another 5 minutes on medium. Add salt according to your taste
  4. At this point you can add 300g chicken ( I made with chicken) and cook them all together until the sauce and meat are fully cooked. You know it is done when oil begins to separate from the sauce
  5. If you are a vegetarian, I have a feeling it goes well with baby potatoes (I am not saying this just because I think baby potatoes and baby monkeys are the cutest things in the world)
  6. So try it and let me know
  7. oh, forgot, eat with basmati rice but am sure goes well with naan also


till next time… have fun cooking! πŸ™‚


Green Chicken Curry


Coriander Chicken

This recipe has been contributed by Harsha Ramaiah. Harsha loves to cook and host parties for his friends as often as he can & coriander chicken happens to be his all time favorite!


Coriander leaves – (1 bunch, preferably 100-125gms)

Curry leaves (1 bunch – 100 gms)

Green chillies (depends on size and how spicy you like it)

Coriander seeds – 2 tbsp

Chicken – 500gms (even cubes, as small as you can, i make them less than 1 inch cubes)

Ginger garlic paste – 1 tbsp

Nice thick curd (plain yogurt) – 1 cup

Salt to taste


  1. Make a nice paste out of coriander leaves, curry leaves and green chillies
  2. Crush coriander seeds ( i prefer to crush than grind as the flavor is better). Keep aside
  3. Heat oil in a flat pan (as i like all my chicken pieces to touch the pan) and add the crushed coriander seeds and then add ginger garlic paste
  4. Once the ginger garlic paste is cooked and the raw flavor has disappeared, add the coriander/curry/chilli paste. Cook till the oil separates
  5. Add the chicken and stir it well
  6. Add curd, salt and stir well
  7. Cover the pan with an airtight lid and let it cook. The chicken will ooze water and that is good enough unless you want to add water to make a thin gravy
  8. After 8-10 minutes open the pan and the dish sh1 cup should be cooked by now. You can garnish the dish with roasted cashews
  9. The dry dish goes very well as a short eats with drinks
  10. The gravy dish goes well with steamed rice, parantha, chappati or poori


Thanks Harsha for the recipe! πŸ™‚


till next time…. have fun cooking!

Leftover Recipe


Leftover Recipe Pic: Pooja


Chappati Upma

After healthy snack recipe that was shared by Pooja this is yet another recipe using leftover chappatis shared by Suchi Ravindran Menon, a traveler and foodie by heart & soul!

Leftover Chappatis -3 to 5
Oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin(Jeera) – 1/2 tsp
Asafoetida(heeng) – a pinch
Split Black Dal (Urad dal) – 1 tsp
Turmeric powder – 1/2 tsp
Red Chili powder – 1 tsp
Salt to taste
Onion – 1 no. big (finely chopped)
Curry leaves – 4-5 leaves
Whole dry red chillies – 2-3 nos
Green chillies – 1-2 nos
Coconut – 1/2 cup
Lemon juice – to sprinkle
Coriander leaves – 2 tbsp
Sugar if needed

  1. Cut chappatis into small pieces, not fine chopped. If the chappatis are very hard since its leftover, you can microwave it for 10-20 seconds and it will become semi-soft. (If you don’t have a microwave, sprinkle water while cooking the pieces and cover the pan)
  2. Heat oil in a kadai (a small wok) and add mustard seeds. When mustard starts popping, add cumin,urad daal, curry leaves, green chillies and asafoetida. Saute for few seconds and add whole red chillies, onion, turmeric and red chilli powder. Fry till onions turn pink
  3. Add chappati pieces, salt and sugar if needed. Keep frying till the chappatis are coated with the masala and the pieces are slightly crispy.
  4. Make sure you don’t over fry it, it might become hard. After its done add Lemon juice and turn off the burner
  5. Garnish with coconut and chopped coriander leaves

Okra recipe

Marathi style Bhindi (Okra) ...pic credit: Amberish R Sarang

This Maharashtrian style Bhindi (okra) recipe has been contributed by Amberish who likes to call himself an accidental cook. He stays in Belgrade and introduces various Indian delicacies to his friends :)…Enjoy this Marathi recipe for Okra!

Tender Okra (bhindi) – 500gms (cut into small pieces)
Green chilli – 1 no (long)
Mustard seeds – 1 tsp
Cumin seeds (jeera) – 1 tsp
Vegetable oil – 6-7 tbsp
Salt to taste

  1. Wash and pat dry the okra
  2. Heat oil in a deep pan, break the green chilli into two halves and drop into the oil. Immediately add mustard seeds. Stir
  3. Post the mustard splutters, add cumin and the chopped okra
  4. Mix well. Increase the flame to medium-high
  5. Cook okra uncovered on a constant flame. Stir regularly
  6. Add more oil if necessary
  7. When okra is cooked, add salt, mix well
  8. Serve with chappatis (Indian bread) and dal


thanks Amberish for the recipe!

Till next time…have fun cooking

Aloo Methi

Methi Aloo Pic: Priya Q

As a kid I was a fussy eater. Eating greens voluntarily was out of question but still my all time favorite was Aloo Methi πŸ™‚


Potato (aloo) – 4-5 nos (diced)

Fresh Fenugreek leaves (Methi) – 3 cups (washed and chopped)

Turmeric powder – 1 tsp

Chilli Powder – 2 tsp

Dry Mango Powder (aamchur) – 1/2 tsp

Oil – 4 tbsp

Salt to taste


  1. Heat oil in a pan and tip in potatoes and methi leave. Don’t stir as yet
  2. Add turmeric and chilli powder. Close vessel without stirring
  3. After few minutes give it a nice stir and add salt. Close lid and cook on medium flame
  4. When the potatoes are almost done sprinkle dry mango powder(aamchur) and mix well
  5. Serve with Indian bread / rice and dal


till next time….happy cooking! πŸ™‚



Vegetable Korma Pic: Priya Q

This is an easy preparation of Vegetable Korma I learned to make from my mother. Its aromatic and simply delicious.


Mixed vegetable (carrot, potato, beans, peas) – 4 cups

Ginger – 1 inch piece

Green chilli – 3-4

Cloves – 2 nos

Bayleaf – 1 no

Cinnamon – 1 inch stick

Green Cardamom – 2 nosΒ  or 1/2 tsp of cardamom powder

Tomato – 1 big sized

Onions – 2 to 3 (sliced)

Turmeric – 1/2 tsp

Chilli powder – 1 tsp

freshly grated Coconut – 1 cup

Fennel seeds (saunf) – 1/2 tsp

Fried gram(chana) dal – 1 and 1/2 Tbsp

Lemon juice – few drops

Curry leaves – 1 sprig

Coriander (cilantro) – 1 tbsp


Mustard seeds – 2 tsp

Salt to taste


  1. Cut all vegetable length-wise
  2. Coarsely grind ginger & chillies and keep aside
  3. Finely grind coconut, fennel and fried gram dal and keep aside
  4. Heat oil and add mustard seeds. Once it splutters add cloves, bay leaf, cinnamon stick, cardamom powder and saute
  5. As you get the aroma add sliced onions and ginger paste and fry
  6. Add all vegetables, chilli powder, turmeric, stir
  7. Add salt, little water and let it simmer till vegetables are done
  8. Add the coconut paste and mix well
  9. Add few drops of lemon juice, curry leaves, coriander leaves and mix


*you can also add sliced boiled egg after step 7

** add chopped mint leaves for added flavor


till next time…happy cooking! πŸ™‚