Aloo Metthi

Hi this is again a very simple and tasty recipe which i prepared for the first time yesterday. I will tell you how i prepared it.

First of all, i peeled and sliced the potatoes into round pieces. I took little water in a vessel, added the potato pieces and metthi leaves ( i had kasuri metthi) along with little salt and let it boil till the potatoes are more than half cooked. Once done, drain the water and keep it aside.

Heat the kadai, add 2 tsp butter and fry the potatoes well, then add the cooked metthi as well, along with salt, turmeric powder, chilli powder and garam masala. Keep stirring till you feel the exact flavor has come up and turn off the burner. Though its so simple to cook with less ingredients, it tastes well with chapathi. Enjoy!

Aloo and kaddhu ki sabji

Wash and peel both kaddhu and potatos into medium size cubes.Also chop onions and tomatoes and keep it ready.

Heat kadai add oil and when it will warm enough add mustard and cumin seeds as usual. Now add onions and ginger garlic paste and cook till the aroma changes. Then add tomatoes, turmeric powder, salt, chilli powder, corainder powder, cumin powder and garam masala and mix well. now add the vegetables and water and let it cook well. Thats it.

Kaddhu Dhal (Bottle gaurd with lentils)

Take equal quantities of Masoor dhal and Toor dhal, wash it with water 3 times and keep aside to soak for a while. Meanwhile chop the onion, kaddhu and tomato, and keep the mustard seeds, cumin seeds, curry leaves, salt, chilli powder, corainder powder and chilli powder ready.

Now add the dhals in a cooker with 2 cups of water, salt and turmeric powder and leave it for 3-4 whistles so that the it gets cooked well and mashed. Then keep it aside. Now heat oil in a kadai and add mustard seeds and cumin seeds, onion, tomato and fry well adding salt, turmeric powder, chilli powder and corainder powder. Mix well and add the kaddhu pieces, water and let it cook well. When cooked well, add the boiled dhal and leave it to boil. Add little tamarind water and leave it to boil again before switching off the burner.

Tasty dhal is ready to be enjoyed with rice.

Lady's finger/ Okra gravy

This is another simple gravy and for this we need Lady's finger chopped into 1 inch pieces and splits made at sides, 2 onions, 1 big tomato and green chillis chopped, ginger garlic paste, turmeric powder, chilli powder, salt and corainder powder.

Heat oil in a kadai, add mustard and cumin seeds, let them splitter. Add onions, chillis, ginger garlic paste and cook till the smell changes, add tomato, salt, turmeric powder, chilli powder, corainder powder and let it all blend well and get cooked well. Add little water to prevent sticking to the kadai. Now add the lady's finger pieces and mix well till the masala covers the whole of the vegetable pieces. Now leave the burner in medium flame till the vegetable get cooked. Keep stirring inbetween. Bindi masala gravy is ready to have with roti or rice.

Cauliflower Sabji

Hi friends...


Have been bit busy last week to the extend of not cooking at home at all. So today I went out shopping and now i m so happy to say that my kitchen is not lacking anything for cooking tasty food. Thus i prepared Cauliflower sabji and chapathi.

Sabji came out very well as usual but i m still waiting for the perfection in making soft soft chapathis, fulkas, paratha, etc., I usually prepare these only in weekends due to time constraints. Working days goes with rice recipies for quick cooking. The important thing is that, i tried it with sabji masala for the first time and it was better than expected. Alright so let me now write how i prepared the simple but tasty sabji today.


First, cut the cauliflower into florets and let it cook well in boiling water with salt and turmeric powder. Meanwhile, chop the onions and green chillies. Now drain water and keep the florets aside.



Heat oil in a pan, add cumin seeds and green chillies and fry till onions start turning brown. Now add the already cooked florets, salt, turmeric powder, chilli powder and sabji masala. Add little water to prevent sticking and close it with a lid and let the masalas blend well with the vegetable. Keep stirring occasionally till its well cooked.

The sabji is now ready.

Microwave Oven

I am looking forward to adjust between the budget and purchase the best Microwave oven. That may help in experimenting cooking in a much broader way with many options. Suggest me which one's best.

My mom use to prepare cakes in a cake oven on stove. I love cakes. I cud smell the aroma of the baking cake whenever i think of it. But since i have very less Kitchen Utensils here and also as i have just started learning to cook i am unable to try everything i come across. So i m seriously thinking of buying a oven and also a nice dinner set for my kitchen next month. Hope it works out...

I just visited the newly opened D-mart in Hinjewadi, which is just a week old. It is yet to be stuffed with items on all the racks and shelves in the first floor. But the Ground floor which has everything related to the Kitchen, food and cooking and was too crowded. To all our joy, the D-mart is just few minutes, walkable distance from our flat. The colourful utensils in Melamine and Glass tempted me and i m now planning for the great purchase for my kitchen soon. I also saw a Sandwich maker, a Mini-Mixer, etc, all for a very reasonable price. I m very tempted by all i saw but lets see how it goes further. Me, living in a shared flat with friends, very far away from home, planning to purchase all the accessories for a perfect kitchen is not a perfect idea. What you say friends.. should i wait till i get to the proper place?

Cauliflower Chilli & Cauliflower manchurian

Cauliflower Chilli

This is one of the my all time favourite dish, which i wished to learn since so long. Recently while browsing i found a very simple method of preparing it which really turned out tasty and crispy.

Cut cauliflowers to make florets of medium size and boil it in water for 5 mins along with salt and turmeric powder. Usually we do this for cauliflower but i kept it little longer so that the vegetable gets more than half cooked. Drain the water and keep the florets aside in a plate.

Take equal amounts of Maida(all purpose flour) and corn flour in a vessel, add chilli powder, salt, permitted food colourant(orange color) and chopped pieces of ginger in it(just for flavor) and make batter of it with water. Not too much of water, the consistency should be thick, like how you make it for bajji/ bonda or pakoras.

Now as both the batter and boiled cauliflower are ready, heat kadai and add oil to it. When the oil is heated enough, take few florets and mix it with the batter till they are fully covered and put it in the oil and fry all sides equally and keep aside. Its done.

Note: Mix the florets with the batter just before frying it every time. Dont mix the florets in the batter before starting to fry, as it wont turn out well.

Cauliflower manchurian

 This is made with the same cauliflower chilli. Heat a seperate kadai add oil, chopped onions/spring onions, ginger garlic paste and cook it till the smell changes, add chopped capsicum, salt, leave it for a while and add tomato sauce, soya sauce and green chilli sauce and mix well till it comes to a boil. Now add the cauliflower chilli and mix well till it gets covered fully by the sauce mixture.

Serve hot... lol

Egg Rice... My style...

I experimented this way and it turned out really well....

First steam the rice with required quantity water, salt and soya sauce. when done keep it aside.

Now heat the deep pan add oil, mustard seeds, cumin seeds, onions, ginger garlic paste wait till the flavor of the ginger and garlic changes and then add green chilli sauce, tomato sauce, chilli powder, turmeric powder, salt, garam masala and mix well... can even add little water to it to avoid more oil (i did). Now when its mixed well and starts boiling, break the eggs into it and start mixing immediately. once mixed well with the remaining ingredients, add already prepared rice and mix well. Rice should be added when the egg content still remains liquidy so that it spreads well with the rice and keep mixing well till eggs are nicely cooked along with the rice. You will come to know its done with its raising flavor itself.

I have blended the recipe for egg fried rice and egg biryani together so calling it as Egg rice.. lol