Sunday, December 27, 2015

Bunt style Paneer Sukkha

I simply love trying all types of Paneer curry and this curry was very yumm and easy to make too ...Thanks to Padmini Kamath for sharing such a lovely recipe :)....I have tweeked the recipe a little bit and loved the taste!


2 cups Cubed Paneer

2 big flakes of Garlic  +  2 flakes of garlic (for Tadka )
(mine was a big flake of garlic if your Garlic seed is small add  6-7)

1 tsp Coriander seeds

1/2 tsp Jeera

1 ' stick Cinnamon / Dalchini 

4-5 Red chillies (I used a mix of Bedagi and normal)

small piece of tamarind 

3 tbsp coconut for Grinding + 2 tbsp for Roasting 

1 sprig of curry leaves 

1 big onion (finely chopped)

1 med tomato ( finely chopped)

2 tbsp oil + little oil for frying Paneer

salt to taste


  • Take a pan fry 4 tbsp coconut and (make sure you do it on a lower flame and u don't burn it ) and keep it aside.
  • Now add little oil fry the cubed Paneer on med flame when slight golden brown keep aside.
  • For Masala : In a pan add 1 tsp oil then add 3 big flakes of garlic , Jeera, cinnamon stick, red chillies fry this well and keep aside. Now Grind this along with 2 tbsp coconut ( reserve another 2 tbsp for later use), and tamarind to a fine paste and keep aside.
  • Heat oil in a kadai / non stick pan when hot add little Jeera , curry leaves, 2 flakes of garlic (finely chopped) and fry well . when it turns golden add chopped onion and fry well when it turns translucent add Tomato and fry well till tomato turns mushy .
  • Now add the Ground Masala paste and fry well till it leaves out oil and paste leaves the sides of the pan . Add fried Paneer , salt and mix well .
  • Add little water to make the consistency semi thick. bring to a boil then add 2 tbsp fried coconut . and simmer on low flame for 2 mins.
  • Done !!....Super delicious and easy to make curry . Enjoy this with Rice / Roti / Paratha 
  • Variation :  Instead of Paneer this Gravy goes well with Chana too ...Do give it a try and leave in your feedback !!!

Sunday, December 20, 2015

Malabar Style Sambar

My hubby absolutely love sambar and Usually I Prepare the way my mom prepares which is with freshly ground sambar powder but this was one of the recipe which I was drawn too ...lovely and too good !...Thanks to Archana Vinay for sharing such a lovely recipe :)


1 cup Toor dal

1/2 tsp haldi

1 Drumstick cut just scrape of the skin and Boil it and keep aside

1 cup of Mixed Vegs ( Carrot, Cauliflower, Beans)

1 Handful of peeled Shallots / 2 roughly cubed onion

For Sambar Masala

2 tbsp coconut oil

3 tbsp Coconut 

2 tsp Coriander seeds

1 tsp Urad dal

4 Red chillies ( Have used mix of Bedagi here gives a lovely colour )

1/4 tsp methi seeds

4 Shallots (Sambar onion ) / 1 med sized onion (sliced)

2 Garlic flakes

1 sprig of curry leaves

 generous pinch of Hing powder

2 tsp Sambar Powder ( I have Used Shakthi Brand )

Small piece of Jaggary 

1/2 tsp Jeera

1 Lemon sized tamarind ( presoak in 1 cup water Bring it to a boil and Keep aside)

salt to taste


1/2 tsp Mustard seeds

  • Pressure cook Toor dal  with haldi and keep aside. Mash it well add salt and bring to a boil .
  • In Pan add Coconut oil and roast coriander seeds, coconut, urad dal , methi, shallots, onion , garlic , curry leaves and fry well till coconut turns golden brown make sure you don't burn the masala here and do it on a simmer flame . Now add hing powder, sambar powder and  mix well and fry for a min. Switch off the gas now add 1/2 spoon Jeera and grind well to a smooth paste.
  • Add the cooked vegs, Drumstick, Shallots/roughly cubed onion tamarind water , Jaggary  and add this paste and mix and bring to a boil .
  • Add salt to taste. Now Lets prepare for the tadka  add  coconut oil when its hot add rai, curry leaves and hing and drop in to the sambar and boil.
  • Delicious and simply satisfying meal with rice and papad :) ..Do try this amazing recipe and leave in your feedback !

Thursday, December 17, 2015

Amritsari Gobi Pakoda

This is one of the pakodas I tasted in Hotel was so inspired to cook that based on the taste I tried this recipe and I absolutely loved the taste.....Ginger and Ajwain gives such a beautiful taste to this pakoda that you will absolutely love the taste and say it's Amazing ....had to cook another batch of them as both my hubby and sons loved them ...Yum Yum !


2 cups of cauliflower (cut into florets)

2 onion (finely chopped)

2 tbsp Coriander leaves (finely chopped)

large generous pinch of Ajwain 

1 tbsp grated ginger 

2 tbsp fine Cornmeal / Maize flour 

2 tbsp cornflour 

2 tbsp Rice flour 

4 tbsp Gram flour

4-5 Green chillies (finely chopped / minced)

1/4 tsp haldi 

salt to taste 

oil to deep fry the florets 


  • Take chopped onion is a mixing bowl add washed cauliflower florets in it add salt and mix well add coriander leaves, ajwain, ginger, minced green chillies and mix well .
  • Now add cornmeal, cornflour, rice flour, Gram flour, turmeric powder and give a good mix add very little water and give a good mix it will become sticky . Don't make it too watery as it won't be crispy . Add salt to taste and give a final mix. I have shown the pic how your pakoda batter should look like 
  • Heat oil when it it hot then simmer a bit and deep fry in oil in small batches
  • Serve with Dip of your choice....we Enjoyed it just like that without any dip .
  • It was fab !...Do try this and don't forget to leave in your feedback !

Monday, December 14, 2015

Punjabi Chole

This is one the best chole recipe that comes v close to any Dhabha style....simply awesome...when I prepared this for the first time hubby said its so yumm prepare it again next week too's actually is so close gives actual dhabha taste that you will def love it  This recipe is based on the recipe Contributed by Jaspreet Nirula but I have done few changes to the recipe as per my family taste and simply loved it :D....Do Prepare it for your family hope they love it as much as we loved it and please don't forget to drop in a feedback !


1 and 1/2 cup of  Kabuli chana /chickpeas (soaked overnight)

2 Potato (cut into cubes)

2 med sized onion (finely chopped)

1 tbsp ginger- garlic paste

1/4 tsp coarsely ground pepper powder

2 tsp cornflour

2 Tomato (cubed)

1 tea bag

1/2 tsp Red chilli powder

1/2 tsp Roasted Cumin powder

1/2 tsp Amchur powder

2 Green chilli (use as per your spice level)

1' ginger (Cut into Julianne)

2 big piches of Ajwain

generous pinch of hing

2 tbsp oil + 1 tbsp ghee 

salt to taste

Spice Blend for chole

2 Kashmiri Red chilli

2 tsp coriander seeds

3 cloves

1 green cardamom

1/2 tsp cumin seeds

1 small piece of cinnamom 

1/4 tsp black peppercorn 

2 tsp Anardana powder


  • Pressure cook chole adding 1 tea bag till cooked and then discard the tea bag and keep aside.
  • Cut Potato into cubes and Marinate it with salt and pepper powder and dust with cornflour mix well. Shallow fry them in oil . Drain on a kitchen towel and keep aside.
  • In a non stick pan put all the ingredients listed under " Spice Blend for chole" and fry on a low heat and when lovely aroma comes grind this to a fine powder (without adding water).
  • In Non stick pan add oil  + add ghee as well (adding ghee is opt  but I do insist gives a v good flavour)  add ajwain, hing fry well then add chopped onion fry well now add ginger garlic paste fry well.
  • Now add green chillies. tomato fry well till tomato is mashed properly add the spice blend  (ground freshly), red chilli powder, cumin powder, Amchur , salt to taste . Fry till it leaves out oil then add in the boiled chana with water and simmer and cook till 5-7 mins till all the flavours are well infused and your left with semi thick Gravy. Add in the fried potato and give a final mix . cook for a minute.
  • Lastly Garnish with chopped coriander leaves . Done !......Serve with Naan or Paratha of your choice...I have served with my style Express Naan ...recipe coming up very soon :) 

Thursday, December 10, 2015

Spicy Phenori

I have already posted sweet Phenori which is my family fav ....this is a spicy version of it which I learnt from My friend Asha Radhakrishna Shenoy she is lovely friend  and she contributes such lovely recipes this is one among them which I had bookmarked ...usually I do phenori using Maida this is got a very healthy touch to it as Here in the recipe Wheat flour is used I was keen in preparing it and  it was crispy and perfect and I loved it :)...I have changed the recipe slightly here goes the perfect Recipe for it :)


1 cup Wheat flour 

2 tbsp Roasted Rawa (Roast it on med flame and keep aside)

1/2 tsp Black pepper powder ( I used Pepper crusher  not the fine powder)

1 large pinch of Ajwain

1/4 tsp Jeera

1 tsp Red chilli powder (use more if you want more spicy )

large 2 pinches of hing powder /Asefoetida

1/2 tbsp hot ghee 

1 tbsp oil + more for deep frying 

2 tbsp rice flour + extra for dusting

salt to taste


  • Mix wheat flour and roasted rawa , salt, ajwain , Jeera, hing , salt mix well and keep aside.
  • Heat Ghee till the smoking point when it is sizzling hot pout over the wheat flour you will notice it sizzle when you pour .
  • Add water little by little and start kneading to make a smooth dough  and keep aside for 15 -20 mins.
  • Make a mix of 1 tbsp oil and rice flour to make a thick mix and keep aside. 
  • keep 1/4 cup Rice flour for dusting .
  • Now dust the rolling board with a little Wheat flour and roll into thin rund chapathi 
  • Roll 5 chapathis and keep aside.
  • Take one  rolled chapathi and apply the oil mix with the help of fingertip evenly then dust with rice flour evenly again then place another one (refer this post  for the step to step process ) and then apply oil paste evenly again repeat with all the 5 and till roll into a tight log and cut into one inch piece.
  • Press lightly with palm and roll just twice.
  • Don't roll too much putting pressure as the layers will not form perfectly.
  • Heat oil pan when it is hot simmer it  to a med flame and deep fry in in oil Drop just 2 at a time and fry. Drain in a paper towel and store in a Air tight container . 
  • It's a lovely tea time snack . Do try this and leave in your feedback !

Sunday, December 6, 2015

Benda Sasam

This Recipe was shared by my fb friend Jayashree Shenoy akka one of the lovely and easy recipe which I simply love have done it so many times this is been my fav dish from since I have tried it :)...This was even featured in my Fav KKAJ (Konkani Khaan Anik Jeven Blog) this blog features so many of our traditional konkani dishes :)


8-10 Okra / Bhindi (cut into Roundels)

For Making fries

2 tbsp Roasted Urad dal flour

4 tbsp Rice Flour

salt to taste 

oil for shallow fry 

For the Gravy 

1/2 cup coconut

2-3 Red chilli (fried)

2 tbsp curd (well beaten)

For Tadka /seasoning 

1 tbsp oil 

1 tsp mustard seeds 

1/2 tsp Cumin seeds 

few curry leaves


For Frying Bhindi / Okra

  • If you dont have roasted urad dal flour here is how to make it : Dry roast urad dal till pale brown and it gives out nice aroma . wipe the mixer grinder and grind to a fine powder.
  • In a bowl take rice flour and urad dal mix well as per the quantity specified in the ingredients and add salt and give a good mix.
  • wash and cut okra into roundals and roll them in this mix . You will notice that cause okra is sticky this flour will stick really well to it.
  • Heat oil in frying pan and shallow fry bhindis till crisp. Actual recipe calls for deep frying but I  have just shallow fried it .

For Gravy

  • Grind coconut, red chilli , yogurt to a smooth paste. Add salt and adjust the consistency required.
  • Take in out in a serving bowl.  There is no heating in this type of preparation .
  • Prepare the tadka : Add oil in a pan when it's hot drop on mustard seeds, cumin seeds, when it starts to pop up add this to the gravy.
  • At time of serving serve mix in crisp bhindi and serve with Rice & dal /'s too good !

Thursday, December 3, 2015

Peas Masala

One of my fav sabzis to go with any paratha is this peas masala ...I used to simply love this whenever my mom used to prepare it for tiffin / Breakfast with chapathi . simply awesome dip for chapathi so whenever i prepare this I have so many fond memories and over years it's been my family favourite too :)


2 cup boiled peas

2 onion (chopped)

1 Medium sized Tomato (finely chopped)

1/4 tsp Haldi powder (turmeric)

1 tsp Red Chilli powder

1/2 tsp Garam masala Powder

1  tsp Rice flour (Mix with 1/4 cup water)

2 tbsp oil + 1 tsp ghee (opt)

salt to taste


  • Heat pan add oil & ghee  fry onions till  onions turn light brown (make sure you don't burn it ). 
  • Add haldi, Chilli powder and garam masala fry well for a minute.
  • Add chopped tomato fry well till tomato turns mushy and it oozes out oil and leaves the sides of the pan .
  • Now add in boiled peas , salt and mix well.
  • Mix in rice flour mixed with water and boil on a simmer flame for 4-5 mins till your left with semi thick consistency . Done !
  • It's simple yet Super delicious and it's my fav curry to go with chapathi ...finger licking good I must say !

Tuesday, December 1, 2015

Cauliflower Tikka Masala

One of lipsmacking lovely recipe which I have cooked more then twice for my family is this cauliflower Tikka Masala  it's so good that i simply loved preparing it for my family . You can replace cauliflower with any veg of your choice or use even Paneer . Thanks Sudha Rao akka for inspiring me to cook this beautiful dish .

Recipe Credit : Kerala Recipes 

1 cauliflower cut into Med size florets

For Marinade
1/2 tsp turmeric powder
1 tbsp red chilli powder
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp tandoori masala powder
4 tbsp thick yogurt
juice of half a lemon
2 tsp oil
salt to taste

Other Ingredients
3 tomatoes pureed
1 onion finely chopped
2 slit green chilli
6-8 cashews ground it a fine paste
1/4 tsp fennel seeds
3 cloves
2 green cardamom
1 " cinnamon stick
1 bay leaf
1 tbsp ginger garlic paste
1 tbsp kashmiri red chilli powder
1/2 tsp turmeric powder
3/4 tsp garam masala powder
1/2 cup fresh cream
1 tsp sugar
2 tbsp butter or oil
salt to taste
2 tbsp finely chopped coriander leaves


  • Marinate the florets with the ingredients mentioned under marinade for 30 min and then take a non stick pan add oil and fry on a med flame till all the masala dries up and your florets are cooked then keep aside OR you can grill the florets but I have pan roasted this .
  • Heat oil or butter in a pan add fennel seeds, cloves,cardamom,cinnamon, bay leaf and fry for few seconds .
  • Then add green chilli, onion and fry till brown
  • Add the ginger garlic paste and fry till the raw smell disappears and then add tomato puree,all the spice powder and fry till the oil leaves the sides of the pan
  • Add the cashew paste and fry for a min and then add grilled florets,half cup of water and bring it to a boil and then add salt if needed and cover & cook for 5 min on a low flame
  • Lastly add cream,coriander leaves and mix well and cook for 2 min and serve hot with Naan. 
  • It's so delicious that It's been my fav ever since I have tried it :)