Friday, January 29, 2016

Pickled Eggs


This is a repost of my same old pickled eggs...  I don't know how they got deleted from my blog but today when I was searching for it.. It was gone...  So am
re-posting it again...

These pickles eggs are my all time favorite... They are so so so tasty and healthy as the same time...


2 cups regular vinegar
1 cup water
1 tsp salt
1 tsp pepper
1 tsp dry mustard
1 tsp pepper corns
1 tsp fenugreek seeds
1 bay leaf

3 green chillies
1 dozen hard boiled eggs ( I used quail eggs)


In large pot combined together all ingredients except hard boiled eggs and green chilli.

Bring to a boil and cook for about 5 minutes.

Put hard boiled eggs in jars.

Pour hot brine over eggs.

Put lid on tightly and let sit for at least 4 days refrigerated.

From the 5th day onwards it's ready to eat.

Saturday, January 23, 2016

Instant One Pan Pizza


How many of us have been struck with a sudden craving for pizza?

But if you want to make a pizza it takes few hours to make the base then baking etc etc etc...

Thru this simple hack you can happily crave for pizza anytime...

This instant one pan pizza can be ready to eat within 20 mins from start to finish...


1 cup wheat flour
2/3 cup warm water
Salt to taste
1 tsp yeast
1 tsp honey


Topping of your wish
1/4 cup pizza sauce
1/4 cup grated cheese


Mix the yeast, honey and warm water, set aside for 10 mins.

Take a non stick pan with lid, add the base ingredients and add the yeast mixture and mix well.

Spread the sauce over the wet base then add the toppings and then the cheese.
I used only cheese.

Keep the pan on low medium heat with closed lid and let it cook for 5 mins then slightly keep the lid open and cook for another 7 to 10 mins.

Remove from heat, cut into slices and serve hot and enjoy...

Thursday, January 21, 2016

Broccoli with Beef


The first time I had this combo of broccoli with beef was Singapore Universal Studios Panda express eat out. We loved the taste of it but unfortunately I don't cook much of red meat at home due to the high fat content in it, not only that... My daughter doesn't like the dark colored meat but this time when I went for groceries I thought of trying out the broccoli beef recipe.

Of course it was a struggle for me to get the meat inside her...  Haha.

Ingredients & Method:

Marinate the meat with,

1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
Salt to taste
500gms beef, sliced into thin strips

Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and
vegetable oil in a large bowl.

Toss the meat with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

1/2 c low-sodium soy sauce ( if using regular, use 1/4 cup)
1/4 cup water
2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp flour
1 tbsp white wine (optional)
3 tbsp vegetable oil
2 small heads broccoli, crowns only

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.

In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until smoking point.

Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

Reduce heat to medium-high.
Add the remaining tablespoon of oil to the hot pan.

Add the marinated meat and saute for few mins then add half of the sauce mixture and saute for 3-
4 mins more, stirring often, until the meat is cooked through and no longer pink.

Stir in the broccoli and remaining sauce. Saute 1 minute more.
Serve hot with some steamed rice.

Monday, January 18, 2016

Golden Paste / Milk


Hello everyone...
Winters are always pleasant and enjoyable with hot and warm things from the kitchen to cherish the evenings with hot hot Chai...  But Winters are when we often get sick with cold and cough,  especially when there are kids at home...

This is the time when the fresh turmeric roots will be on season and which is a great health defense created by nature, it's loaded with lots of anti-aging and anti-cancer properties... Not only these but the benefits of turmeric is lot more...

In Indian cooking we use turmeric powder in almost every dish we cook...  I read in an article that the dry chilli has the tendency to create cancer cells so that's the reason the turmeric is used in all dishes where the chilli powder is used... Am jus sharing, don't know if it's the true fact.

This golden paste is a traditional Ayurvedic recipe used to cleanse the liver and also used as a cure for the joint pains...
As I have added ginger too, this is going to keep you safe and away form all cold related illnesses this winter...

When I found fresh turmeric in the grocery store I was literally jumping in joy...
I got it and planted few in my garden, froze few roots and made this wonderful golden paste with some... But if you don't have access to the fresh roots don't worry this can be made with regular store bought turmeric powder too...


200 gms fresh turmeric or 1/2 cup turmeric powder
100 gms fresh ginger or 1/4 cup ginger powder
5 tbsp coconut oil or almond oil
Water to make a liquid


Peel and chop the turmeric and ginger.
Add them to the blender with enough water to grind into a smooth paste.


Add the turmeric and ginger powder with enough water to make a liquidy paste.

Add the mixture to a nonstick pan and keep stirring till the mixture becomes a thick and resembles a paste.

Remove from heat and add the coconut oil and mix well.

This mixture can be kept in a glass jar and stored in fridge for 2 weeks or can be frozen into cubes.

I prefer to freeze it in silicon chocolate moulds.

Once frozen remove from the moulds and keep in a ziplock, freezed.

I add 1 cube to my smoothies everyday or can be made warm golden milk.

I added 1/2 an apple, 1 slice of kiwi, 1/2 tsp golden paste, a pinch of fresh ground Pepper, dates syrup for sweetening and 1 cup of yogurt (kefir)  to make this smoothie.

For golden milk,  add 1/2 a tsp of paste or 1 frozen cube and fresh ground pepper to boiling milk, add sugar or honey to taste and serve hot.


Adding a pinch of fresh ground pepper makes the effect of golden paste 100 time more beneficial.

Be careful as this mixture tends to stain anything that comes in contact with it.

I used fresh turmeric and ginger, my blender and my hands were stained for 3 days.

Wednesday, January 13, 2016

Oats Bisibelabath


Hello everyone... Again today am here with a traditional dish but with a healthy twist...

Bisibelabath is a very authentic dish in karnataka and it's one of the comforting dish filled with some wonderful flavours...

But if your looking for something that going to satisfy your tastebuds and at the sametimw being healthy, then this is one of those dishes...

I always love bisibelabath for the taste and flavor but today I was not in a mood to eat anything with rice... So thought of replacing the rice with oats...

So the authentic dish with a healthy twist and no compromise on taste...


Oats 1 Cup
Water 2 Cups
Toor dal 1/2 Cup
Tamarind 1 small lemon size
Turmeric 1/4 tsp
Onion / Shallots 1/4 Cup
Tomato 2 small
Carrot 1
Potato 1
Green Peas 2 tbsp
Salt to taste

For Seasoning:

Ghee / Oil 1 tsp
Cashews 5
Mustard seeds 1 tsp
Curry leaves few

Bisibelabath Powder:

Channa dal 2 tsp
Coriander seeds 1 tbsp
Red Chillies 5
Pepper 1/2 tsp
Cardamom 1
Cinnamon stick 1"
Cloves 2
Grated Coconut / Dry Coconut 1/4 cup
Ghee / Oil 2 tsp


Bisibelabath Powder Preparation:

Dry roast the channa dal, coriander seeds, pepper, cardamom, cloves, cinnamon stiks and red chilli and fry the same till the color the mixture changes to light brown. Remove from heat and keep aside.

Add the coconut to the same pan and continue frying till you get a nice aroma from the coconut and the color changes to light brown.

Switch off the flame and mix with the roasted items and allow this mixture to cool and grind to a powder and keep aside. (this can be done the previous day)

Method & Preparation:

Cook the dal in pressure cooker with turmeric powder, mash them and set aside.

Clean and chop the veggies to small pieces. Add water and little salt and boil till tender.

Peel the onions shallots and chop the tomatoes, keep it ready.

Soak the tamarind in the water and take the extract.

Dry roast the Oats for 2 minutes in a low to medium flame, till you get nice aroma. Keep aside.

Add one teaspoon of Ghee/ oil and fry the cashew till it turns out to a light brown color and keep it aside.

In the same pan add some oil / Ghee, add mustard seeds and curry leaves, fry till they splutter.

Add the onion and fry for about a minute, then add the chopped tomato and turmeric, keep frying till the tomatoes are soft.

Add the tamarind extract to the onions n tomatoes and allow the mixture to boil for 5 minutes till the raw smell of tamarind goes.

Then add the salt, cooked vegetables, mashed dal and 2 cups water, stir well. Keep the flame low and allow the mixture to boil for 2 mins.

Add the prepared bisibelabath powder and mix well. Let the mixture boil in low flame for about 5 mins.

Add in the oats and mix well, keep the flame low and close the pan with a lid and allow it to cook for 2 minutes.
At this stage add 1 table spoon of ghee and the fried cashew, mix well.

Serve hot with some Chips or Papad or Raita...

Monday, January 11, 2016

Pakoda Kurma


Today's recipe has a lot of memories connected with my childhood and my granny's village function...

Every year during the month of June there will be a village function at my granny's place and my grandma will be making many other stuff for dinner for the relatives that come...  And this Pakoda Kurma with soft and hot idlies will surely present in the menu...

Not only me but almost all of them love this combination...
I have never made it till now but suddenly I felt like eating the combo for a dinner and it has been since 3 years I went for the village function...  I miss those days and my grandma...

When I finished the dish and took my first mouth I jus felt like I was in my granny's house having her preparation...

The only change I made to this recipe was she used to deep fry the pakodas in oil but I jus Airfried them with my Philips airfryer, so an awesome tasting Kurma with a healthy twist...


1 large onion chopped finely
1 large tomato chopped finely
1 tsp turmeric powder
3 tbsp oil
2 tsp garam masala powder
Salt to taste
15 prepared pakodas ( click HERE for the Pakoda recipe )


Batch A

1" ginger
4 cloves garlic
4 big green chillies ( adjust to spiciness)

Batch B

10 cashew nuts
10 almonds
2 tbsp grated coconut


Prepare the pakodas according to the recipe HERE

Add oil to a pan, once heated add the Garam masala, onion, curry leaves and fry till the onions are tender.

Add the tomatoes and the "batch A" ground paste to it and fry till the raw smell disappears.

Add turmeric, salt and enough water to make the kurma and bring to boil till the veggies are cooked throughly.

Now add the pakodas and let it boil till the pakodas become soft.

Once done add the "batch B" ground paste and let it simmer for 5 mins.

Add some chopped coriander leaves and let it sit for an hour before its served.

Serve hot with hot idlies, dosa,  roti or even rice...


Make sure the Kurma is little on the watery side as the pakodas will absorb the water and it will become thick.

The grated coconut can be substituted with coconut milk powder and the nuts can be completely replaced with coconut.

Thursday, January 7, 2016

Channa Dal Pakoda (Airfried)


This Pakoda is all-time favorite for many...  The crunchy outside and the soft inside... The flavors combined... Many more comes to mind when thinking about the pakodas...

On a cold and rainy day the 1st thing that comes to mind will be some deep fried snack and this Pakoda has a special place in that...

Everyone who reads my posts regularly will know that I have an aversion towards the deep frying stuff (which makes my mom calls me a lazy... Lol)

I always try to avoid the deep frying in as many ways possible...  For me the airfryer is a boon I should say...

I just hate the deep frying stuff but not the crunchy munchies... That too on a cold and rainy day I surely Opt for a nice fried Pakoda...

These pakodas were a trial of mine and I shud say these were perfect even without the deep frying.


1 cup channa dal
1 large onion finely chopped
1 spring curry leaves
2 green chilli
1" ginger
1 tsp Fennel
2 cloves
1 " cinnamon
Oil for brushing
Salt to taste
Water as required


Wash the dal. Soak it in water for 2 hrs or overnight. Strain it without water.

Powder the fennel, cloves and cinnamon in a blender and transfer the green chillies, ginger and soaked daal without water to the same blender and process to a coarse paste.

Remove the daal to a bowl and mix onion, curry leaves and salt.

Divide the mixture into equal portions. Roll into small rounds and set aside.


Preheat the Airfryer for 5 minutes at 180°C.

Brush the balls with oil. Arrange the vadas in the Airfryer and cook at 180 for 6 mins and at 200 for 5 mins or until golden brown.

Give a gentle shake to the basket in the middle to get even cooking.


Heat oil for deep frying in a deep pan and once the oil is hot add the balls and deep fry in medium heat till they are crispy and golden.
Drain them in a plate.

Serve hot with tomato ketchup or chutney.


After making the balls slightly flatten them between your palms to give it a shape of masala vada.

I made Pakoda Kurma with the pakodas, I will be uploading the recipe soon... 

Monday, January 4, 2016

Sangati / Ragi Kali


This is a very authentic dish from the Andra cuisine... My grandma and mom used to make these sometimes and I used to love them for some reason...  The shape of them made me wonder as a child and I have questioned them several times about it...

Now when I think about those days it makes me smile...

According to me this is a very healthy dish which is easy to make and adjusts itself according to the side dish it is served with.

Even a mixed vegetable curry made in a spicy way will be a great combo with this.


1 cup broken rice
8-9 cup water
Salt to taste
1/2 - 3/4 cup ragi powder


Bring 8 cups water and salt to boil and add the broken rice to it and let it cook till the rice is very soft. If you feel the rice consistency is tight then add some extra water to make it nice and soft.

Once cooked spread (don't mix) the ragi powder on the top of the cooked rice, simmer and cook covered for 10 mins.

Remove from heat and stir and mix it fast so that the ragi powder gets mixed well with the rice. Make sure your fast so the ragi powder doesn't lump up.

Serve directly into the plate with some spicy curry or you can add a cup of the sangati to a wet bowl and swirl it around so it forms into a beautiful ball.

I served with some spicy chicken Kurma.

Sunday, January 3, 2016

Oats Sweet Pongal / Oats Chakkarai Pongal


Pongal is always my comfort food but when you feel to have something on the healthier side and if your craving for sweets then this is the right option for you.

Today I felt little adventurous and wanted to try out the oats pongal but from yesterday I was having a sweet craving after a very long time so thought of making it into sweet pongal...

It was totally finished within 20 - 30 mins.  Me and Prashe has this for the lunch and she didn't know that this was made with oats...

So fulfill your sweet cravings with this healthy option and enjoy this anytime if the day...


Quick Cooking Oats 1 cup
Moong dal 4 tbsp
Jaggery 3/4 cup or little more
Cardamom 5 no crushed
Milk 4 tbsp
Water 3 cups
Salt a tiny pinch
Saffron a pinch (optional) 

To Roast

Ghee 3-4 tsp
Cashew nut 10 broken
Raisins 5
Coconut finely chopped 1 tsp (optional)


Powder the jaggery and dissolve it in less than 1/2 cup of water, then filter it and pour it to the sauce pan and bring it to boil. Boil the jaggery syrup until it turns slightly thick and switch off the stove and keep aside. 

Add the Moongdal to a sauce pan with 3 cups of water and cook covered in medium heat till it is tender and cooked but not mushy. Keep aside. 

Mean while, heat 2 tsp ghee in a pan, cashew nut, coconut pieces and fry till golden brown and transfer to a small plate, to the same pan add raisins and fry golden brown and remove from the pan.

In the same pan, add 1 tsp of ghee and roast oats for a minute and add the milk and cooked moongdal with the water to the oats and cook until it gets cooked and reaches a oatmeal consistency.

If you feel it too liquidy then stir in medium high heat for another minute, or If it is dry add couple of tbsp of milk and cook well.  

To the cooked oatmeal add jaggery syrup and cook in medium heat for 3 mins. Then to it add cardamom powder and stir  well. Then switch off the stove and finally add remaining 1 tsp ghee and roasted nuts, raisins & coconut pieces. 

Delicious Oats Sweet Pongal Ready. 
Serve immediately with ghee drizzled on top.

This pongal tends to tighten so be sure to make it slightly on the runny texture.

Friday, January 1, 2016

Paneer Dum Biryani With Onion Ka Salan


This is the easiest dum biryani I have ever made...  Normally I make pulao kind of recipe that mixes the rice and Paneer and cooks, but this recipe is something different.
The Paneer pieces were so juicy and soft even after cooking. The flavor was so intense and the whole house was smelling so divine.
The recipe may look too big and long but belive me its so simple and easy.


For birista or fried onions:

About 1 cup thinly sliced onions
4 tbsp oil or ghee

For cooking the rice:

1 cup basmati rice
4 cups water
1 tsp salt
1 inch cinnamon/dal chini
1 medium bay leaf
2 to 3 cloves/lavang
2 to 3 green cardamoms/chotti elachi
¼ tsp shahjeera/caraway seeds

For paneer marination:

200 to 250 grams paneer/cottage cheese
8 tbsp yogurt/curd/dahi
1 tsp ginger paste
1 tsp garlic paste
2 green chilies, chopped
1 tbsp chopped coriander leaves
½ tbsp chopped mint leaves
¼ tsp turmeric powder/haldi
¼ tsp red chili powder/lal mirch powder
¼ tsp garam masala powder
½ tsp coriander powder/dhania powder
¼ tsp shahjeera/caraway seeds
1 tsp lime juice
salt as required

Other layering ingredients:

3 tbsp milk
16 to 18 saffron strands/kesar
1 tbsp ghee
1 tbsp chopped coriander leaves
½ tbsp chopped mint leaves


cooking the rice:

Rinse basmati rice very well in water till the starch clears from the water, the water should be clear and not cloudy or opaque, then soak the rice in water for 30 minutes.

Meanwhile here our rice is soaked after 30 minutes. Drain the rice well and keep aside.

Bring 4 cups water to a rolling boil in a pot. Add whole spices - 1 inch cinnamon, 1 medium bay leaf or 2 small bay leaves, 2 to 3 cloves , 2 to 3 green cardamoms & ¼ tsp shahjeera/caraway seeds, also add 1 tsp salt. Now add the soaked rice.

Do not stir the rice.
Keep the flame to high and cook the rice without lowering the temperature.
The rice grains have to be cooked till 75% or ¾th.

They should have a bite to them when eaten, drain the rice in a colander. You can also rinse the rice grains to remove starch if any and to stop the grains from cooking, cover with a lid and keep the rice aside.

Preparing the birista or fried onions:

when the rice is soaking, prep the ingredients for the biryani.

Slice 2 medium onions, heat 4 tbsp oil or ghee in a small frying pan and add the sliced onions stir and begin to fry the onions till they turn golden.

Add one or two pinches of salt for quick browning of the onions.

Stir often for uniform browning and fry on a low flame, here the onions have begun to get golden, once the onions become golden, remove them with a slotted spoon and place them on kitchen paper towels.

Keep the fried onions aside.

Prepping up the marination and layering the ingredients:

Warm 4 tbsp milk on stove top or in the microwave, add 16 to 18 saffron strands to the milk stir and keep aside.

whisk 8 tbsp fresh full fat curd/ yogurt in a mixing bowl till smooth.

Add 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp chopped green chilies, 1 tbsp chopped coriander leaves and ½ tbsp chopped mint leaves to the mix well, now add the spices- ¼ tsp turmeric powder, ¼ tsp red chili powder, ¼ tsp garam masala powder, ½ tsp coriander powder, ¼ tsp shahjeera/caraway seeds, 1 tsp lime juiceand salt as required mix again.then add the ½ of the fried onions and paneer cubes.mix gently cover and keep the marinated paneer aside for 30 minutes.

Assembling, layering and dum cooking:

Add the same oil in which we fried the onions to a pan or pot. Add the marinated paneer and layer neatly, make a rice layer now.

Add all the rice, i have just made two layers. if you want you can make 4 layers. Add the remaining fried onions, 1 tbsp chopped coriander and ½ tbsp mint leaves.

Sprinkle the saffron flavored and colored milk.

Dot with 1 tbsp ghee, you can also add 1 tsp of rose water or kewra water.

Cover with a foil or with a moist cloth and place the lid tightly on the pan and place it on a tava or griddle, for the first 5 minutes dum cook the biryani on a medium flame, then lower the flame and cook the paneer biryani on dum for 12 to 15 minutes.

You can also cook the biryani in a preheated oven for 20 to 25 minutes at 180 degrees celsius. Use an oven proof pan.

Serve the paneer biryani hot with boondi raita or cucumber raita or onion tomato raita. I served with onion salan.

Adapted from vahchef


Chilly powder 1 tbsp
Curry leaves 2 Springs
Ginger garlic paste 1 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Oil 3 tbsp
Onion chopped 1
Desiccated/fresh coconut 2 tbsp
Sesame seeds 2 tbsp
Peanuts 2 tbsp
Onion sliced 2
Coriander powder 1 tsp
Turmeric 1/4 tsp
Cumin powder 1 tsp
Tamarind juice 2 tbsp
Jaggery or sugar 1 tbsp
Salt to taste


Heat a pan and dry roast the peanuts, sesame seeds, desiccated coconut, in this add 1 chopped onion, cook this till onions are tender, put the ingredients in the blender and make a fine paste.

Heat oil in a pan add 2 sliced onions, salt, saute them and keep it aside.
In the same oil, add mustard seeds, cumin seeds, ginger garlic paste, curry leave, chilli powder, coriander powder, turmeric, cumin powder and add peanuts, sesame seed paste mix it and add water once comes to boil put the flame slow for 15 minutes.

Then add tamarind juice, salt, jaggery, mix it and put the lid cook for some time, in this add sauted onions cook for 12 minutes and switch off the flame.