Cookery – indscoop Technology News, Entertaiment Thu, 19 Apr 2018 03:21:50 +0000 en-US hourly 1 114420553 Kerala Moru Curry/Moru kachiyathu/Pulissery Tue, 23 Aug 2016 15:39:15 +0000 […]]]> Moru Kachiyathu/Kachimoru – Moru Curry is one of the popular side dishes of Kerala.This is prepared by adding ground coconut ,seasoning of butter milk with shallots,green chilly etc.. Are you ready to taste an authentic Moru curry? If yes, kindly follow this recipe.This recipe is my home town style.


Buttermilk/ Whisked Youghurt- 500 ml
Coconutt Scrapped – ¼ cup
Shallots – 6 ,finely chopped
Ginger- a small piece, finely chopped
Garlic – 8 pods,finely chopped
Green Chilly – 2 ,finely chopped
Mustard seeds – ½ teaspoon
Fenugreek seeds – ¼ teaspoon
Dry red chilles – 4 Nos
Cumin Seeds – a pinch
Curry leaves – 2 sprig
Kashmeeri chilly powder- ½ teaspoon
Turmeric powder- ½ teaspoon
Asafoetida powder- a pinch
Salt – to taste
Curry leaves- 2 Sprig
Coconut oil – 1.5 tablespoon


In a large bowl ,add butter milk, 1 sprig curry leaves , enough salt and mix well.

Grind grated coconut ,cumin seeds, 2 shallots and 2 garlic a to a smooth paste.

Heat oil in a pan ,splutter mustard seeds,fenugreek seeds,dry red chillies and curry leaves.

Add finely chopped ginger,garlic ,shallots .green chilly and fry till shallots turns lightly brown in color.

Reduce the flame to simmer mode. Add in chilly powder ,turmeric powder, asafoetida powder and saute for one minute.
Add the ground coconut paste and stir 3-4 times .

Add buttermilk and mix well adding required salt .Stir continuously until the steam starts coming out.

.Don’t allow the buttermilk to boil otherwise it will curdle.
Switch off the flame and remove from the stove.
Serve with rice.


When you add asfoetida and fenugreek, add correct measurement which is mentioned in the ingredients .

Do not let the Curry to boil otherwise t will curdle.

Try to remove the curry from the stove soon after cooking.


TOMATO CHICKEN CURRY – SPICY CHICKEN RECIPES Sun, 26 Jun 2016 02:40:32 +0000 […]]]>

Chicken Marination

Chicken                      – 750 g, cut into small pieces
Garlic                         – 5 cloves
Coriander powder      – 2 tbsp
Red chili powder        – 2 tbsp
Turmeric powder        – 1 tsp
Fennel seed                 – 1 tsp
Lime juice / vinegar    – 1 tsp


For the gravy

Tomato                         – 2, big sized (or 3 medium sized), sliced, use red ripened tomatoes for this curry
Chili powder                – half tsp, for a reddish color only
Shallots                        – 2 tsp, chopped, for tempering
Coriander leaves
Curry leaves



  • Make a fine paste of all those ingredients given under chicken marination in a grinder. Marinate the chicken pieces with this marinade and set aside.
  • Now heat a non stick vessel and add oil. When hot, add the thinly sliced tomatoes to it and saute for a while. Close the lid and let it cook well until mushy or oil separates ( it means the oil must float on the top of the gravy) . When done, add chili powder ,salt and give a fine mix. Transfer it to a plate.
  • Now to the same vessel, add the marinated chicken and let it cook in a medium flame (no need of adding water and oil). When chicken is 90% done, add the prepared tomato gravy and mix well. Let it cook again for 10 minutes or until oil separates.
  • Check for salt and add chopped coriander leaves.
  • Heat oil in a pan, saute chopped shallots until golden and then add curry leaves to it. Pour this tempering over the prepared curry.
  • Delicious, quick, no onion tomato curry ready.
  • Serve along with dosa, puri, roti, or any Indian bread.



Ways to protect yourself from the harmful effects of the sun Tue, 04 Aug 2015 18:57:21 +0000 […]]]>

Foods with lycopene such as tomatoes rejuvenate the skin. It is one of the prominent substances that protects the skin from the bottom layer to the top.

Foods with lycopene such as tomatoes rejuvenate the skin. It is one of the prominent substances that protects the skin from the bottom layer to the top.

As temperatures increase, the risk of being exposed to the sun’s harmful ultraviolet rays rises as well. Some ways to protect yourself from the sun’s harmful rays include using sunscreen, avoiding cheap sunglasses that do not block UV rays and eating lycopene-rich foods

It is mid-summer and almost everyone is planning to take a vacation to fill their souls and skin with the sun. Besides the people who have had bad experiences with sunburns, most are looking to find a way to maximize their tan. Your skin needs sun, of course, but as with everything, you should not neglect your health while sunbathing.
Sunlight is the best natural source of vitamin D. In fact, sunlight is what enables your body to produce this remarkable vitamin. If you want to have a strong and healthy skeletal system, you must get enough vitamin D. The amount of vitamin D that your body needs can be obtained in a shorter amount of time than you think. Research shows that just 20 minutes of sunbathing a day is all you need. You do not have to put your whole body under the sun either; only a part of your arm and leg will suffice to make enough vitamin D.
When you are exposed to the sun for a long time, ultraviolet (UV) A and B rays may damage your skin cells by literally burning them. The time and degree of damage required for the formation of these types of burns varies according to your skin type. Light-skinned people are more sensitive to the sun than dark-skinned people, so this type of skin damage is more common for them.
In particular, mild redness on the first day in the sun that later turns into painful burns are called first-degree burns. First-degree burns affect the top layer of skin, which is called the epidermis. Second-degree sunburns burn the lower layers of the skin, where nerve endings are damaged and the healing process is more painful and time-consuming compared to first-degree burns. The possible occurrence of bubble-like lesions on your skin filled with fluid after receiving a second-degree burn can cause much pain as well. The bursting of these blisters can increase the risk of infection, which is extremely dangerous and must be treated. In order to protect your skin from dangerous ultraviolet A and B radiation, you should use sunblock with at least sun protection factor (SPF) 30 year-round. To obtain the maximum benefits from these creams, they must be applied correctly. They should be applied to your skin half an hour before sun exposure, and must be reapplied every two hours. If you are swimming in the pool or sea, then you should reapply sunscreen more frequently. Even if you are sunbathing with protective creams, however, using a sun hat or umbrella is also an important protective measure you can take.
When speaking about harmful rays from the sun, people often think about skin damage caused by the sun. However, the eyes are also threatened by the sun, which is less often discussed by society. Solar rays may cause cataracts to form on the lens of the eye, so the use of sunglasses is very important as well. Sunglasses are an important topic and should be explained in a separate article. As a precaution, though, be sure to use brands you trust, and always stay away from cheap, fake sunglasses where you don’t even know where they were produced. The cheap ones generally do not have UV A and B radiation filters, but their lenses are dark in color. In turn, the dark color lens allows your lens to dilate and allow more UV A and B in your eye, which can then lead to cataracts.The sun’s rays can also cause premature aging. Elastin fibers that give elasticity to the skin wears when exposed to the sun and causes your skin to sag much earlier than it should. Additionally, if protective tanning products are not used properly, it may lead to the formation of spots and freckles on your skin that you will carry throughout your life. These spots are usually located on the face and neck area, and beautification efforts may result in irreversible frustration.
So, what should you look for when choosing the right sunscreen? The market is full of products claiming to be of much better quality than others out there. When making your selection, look for products that include zinc oxide and titanium dioxide. Research shows that these two substances literally create a barrier against harmful UV rays. It is also extremely important that the cream of your choice should not contain skin irritating chemicals. As a general rule, SPF 30 is ideal for adults, but the SPF applied to children should be higher. Substances that block harmful UV rays include padimate o homosalate, octyl methoxycinnamate, benzophenone, octyl salicylate, phenylbenzimidazol sulfonic acid and octocrylene. When choosing your sunscreen, especially those who have allergies, you should definitely consult specialized physicians so you don’t cause greater damage while trying to protect yourself from the sun.I really like the phrase “You are what you eat.” Believe me, it is 99 percent correct! To protect your skin from the sun, you also should also eat the right way. Add skin rejuvenating foods to your diet, such as red foods. I previously mentioned lycopene in my article where I described the health benefits of tomatoes. Lycopene is one of the most important substances that protects your skin from the bottom layer to the top.A study conducted on volunteers in the U.K. revealed the miraculous benefits eating tomatoes has on the skin. Volunteers participating in the study were divided into two groups, and one group was fed 10 grams of olive oil added to five tablespoons of tomato paste daily for 12 weeks. The second group of participants was given only olive oil. Research results were studied in two groups and tomato eaters were found to be 33 percent less affected by UV rays when compared with those eating only olive oil. Summer’s most wanted fruit, watermelon, also contains lycopene, so go ahead and eat some before going in the sun!

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Andhra Chilli Chicken Mon, 09 Sep 2013 11:08:10 +0000 […]]]> Ingredients

chicken drumsticks – 12
finely chopped green chillies – 25 nos or more
freshly grated ginger – 2 tbs
freshly grated garlic – 2 tbs
finely chopped onions – 3 big

grind to powder:

coriander seeds – 1 tbsp
methi seeds – 1/4 tsp
jeera – 1/4 tsp
saunf – 1/4 tsp
kasuri methi – 1 tbsp
cinnamon – 3 big pcs
cloves – 5 nos


Heat oil and fry the onions till it starts to brown slightly add the cleaned chicken and chopped green chillies, cook till all the juices are nearly evaporated.
Next add the grated ginger and garlic and fry for a few minutes.
When the chicken is nearly done add the powder and fry for another well add some water and cook till done and most of the water is evaporated.

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Egg Masala Mon, 30 Jul 2012 15:15:36 +0000 […]]]>
  • Boiled Egg 4
  • Onion 2
  • Tomato 1
  • Chili powder 1 Teaspoon
  • Pepper powder 1/4 Teaspoon
  • Coriander Leaves to garnish
  • Salt
  • Oil



Add oil to kadai and add finely chopped onions and fry for 3 to 4 minutes.Add chopped tomato and saute till oil separates.

Add chili powder and salt saute for 2 minutes.Add the boiled egg ( slit the egg slightly) to the kadai and cook it for 5 minutes in sim.

Sprinkle the pepper powder and mix well.

Garnish with coriander leaves.

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Grilled chicken sandwich Tue, 24 Jul 2012 02:11:52 +0000 […]]]>


  1. Chicken breast piece 2
  2. Lemon 1
  3. Turmeric powder (haldi) 1 tsp
  4. Ginger garlic paste 2 tbsp
  5. Chat masala 1 tsp
  6. All spices powder (garam masala) 1 tsp
  7. Red chilli powder 1 tbsp
  8. Crushed black pepper 1 tbsp
  9. Cucumber 1
  10. Tomato 2
  11. Ice berg 1/2 bunch
  12. Mayonnaise 1/2 cup
  13. Bread slices 4


Cut strips of chicken, and then marinate the chicken strips with lemon juice, turmeric powder, ginger, garlic paste, chat masala, all spices powder, red chili powder and crushed black pepper.

Then in 4 tbsp oil grill the chicken in grill pan

Now also grill bread slices. Then on one slice apply some mayonnaise, put chicken strips, then cucumber, tomato, ice berg on it and close the sandwich with other bread slice.

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Chicken Chow Mein Mon, 23 Jul 2012 05:06:22 +0000 […]]]>


  • PRAWNS1/4 kg
  • GINGER CHOPPED1 inch piece
  • CHOPPED GARLIC2-3 cloves
  • CHINESE SALT1/3 tsp
  • CORN FLOUR2 tbsp
  • SOYA SAUCE3 tbsp
  • OIL4 tbsp
  • SALT to taste


Cook the noodles in boiling water with 2 tbsp of oil, strain in a colander and put them under running cold water. Heat oil in a wok and deep fry half of the noodles. In a serving dish first place the boiled noodles and then the crispy noodles on top.. Heat oil in a pan and fry 2-3 cloves of garlic, 1 inch piece of ginger and 1 chopped onion and fry them for 2 to 3 minutes. Then add 1/4 kg of chicken cubes and fry for 2-3 minutes and then add 1/4 prawns and stir fry for 2-3 minutes. After that put 3 tbsp of soya sauce, 1 tsp of black pepper, 1/3 tsp of Chinese salt, salt and 2 cups of chicken stock. After it starts to boil add 1 chopped capsicum, 1/2 cup of cabbage slices and 2-3 chopped spring onions and cook them for 3-5 minutes. Then take 2 tbsp of corn flour and dissolve in water and pour slowly in the batter. When the mixture thickens mix in the noodles. In the end garnish with chopped spring onions and serve.

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Chicken With Raw Mango Fri, 20 Jul 2012 17:09:57 +0000 […]]]>


  • 1 Medium green mango,skinned and thickly sliced
  • 500 gms boneless chicken,cubed
  • 1/4 tsp onion seeds
  • 1 tsp ginger,grated
  • 1 tsp garlic paste
  • 1 tsp chilli powder
  • 1/4tsp turmeric
  • 1 tsp coriander powder
  • 2 tbsp oil
  • 2  medium onions sliced
  • 1 sprig curry leaves
  • 1 cup water
  • 2 tomatoes,quartered
  • 2 green chillies,choped
  • 2 tbsp coriander leaves,choped
  • salt to taste


Marinate the chicken with the onion seeds,ginger,garlic,chilli and coriander powder,turmeric,salt and half mango slices,leave it for half an hour.Heat the oil in a khadhai and fry the sliced onions until golden brown.add the curry leaves and stir.slowly add in the marinated chicken and mango,stirring pour in the  water,cook in lower heat for 15 minutes.stir occasionally  till the chicken is cooked and the has been absorbed.

Add the remaining mango slices,tomatoes and green chillies,stir well and remove from heat.garnish with coriander leaves and serve hot with rice or roti.

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Filipino Egg Rolls Tue, 17 Jul 2012 16:44:31 +0000 […]]]>

Lumpia is the Filipino version of egg/spring rolls. There are a lot of lumpia variations in the Philippines and Lumpiang Shanghai is one of them. Lumpiang Shanghai has pork as its main ingredient. It is a party favorite and such a great appetizer.


1 pound ground pork or ground beef
1 cup shrimps,minced
½ cup onion, minced
½ cup carrots, minced
5 garlics, minced
½ teaspoon salt
½ teaspoon black pepper
1 egg, beaten1 tablespoon oyster sauce
1 tablespoon Fish Sauce
Lumpia Wrappers (try 125 mmx125mm size)
2 tablespoons Olive oil for sauteeing
2 cups Vegetable Oil for frying


1 In a pan, sauté garlic in olive oil until light brown.
2 Add onions. Saute until almost translucent.
3 Add the ground pork and sprinkle with ½ tsp salt and ½ tsp blackpepper. Stir-fry until no more pink color is showing.
4 Add carrots, oyster sauce and fish sauce. Mix well.
5 Add shrimps and cook until pink then add egg. Mix well and remove from heat. Allow to completely cool down. Drain if necessary. Set aside the sauce.
6 The lumpia wrappers are very tightly packed, so be careful when pulling them apart. Spoon 1 Tbsp mixture on the lower edge of the wrapper leaving 1 inch edge. Begin to fold egg roll like an envelope:
first, fold over the lower 1 inch edge over the filing, then the left edge, then the right edge, then roll up to the top edge. To seal the wrapper just moisten the top edge with water. I used the sauce I got from draining the cooked mixture.
7 Heat vegetable oil in a large, deep frying pan over medium high heat. Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not
too vigorously around the egg rolls. Each egg roll will take about 5 minutes to cook. Shake the egg roll over the pan to help remove
the excess oil. Place egg roll on layers of paper towels to drain.
8 Serve the lumpia or Filipino egg rolls with your favorite sweet and sour sauce or a spicy vinegar sauce.

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ALOO BONDA RECIPE Wed, 04 Jul 2012 04:46:50 +0000 […]]]> Aloo Bonda

2 Large Boiled, Mashed Aloo (Potatoes)
1-2 Green Chilies (chopped)
1tbsp Coriander leaves (finely chopped)
1cup gram flour
Salt to taste
Red chili powder to taste
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
Oil for frying

How to make aloo bonda:

  • Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
  • In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
  • Make small balls of aloo (potato) mixture.
  • Dip each ball in the batter and deep fry them till golden. brown
  • Serve aloo bonda hot with chutney.
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SUGAR COOKIE HEARTS Wed, 04 Jul 2012 04:20:46 +0000 […]]]> Ingredients:

1 cup Butter (unsalted)
1 cup Sugar
2 Egg
1 tblsp Vanilla
3 cup Flour
1 tsp Salt
1/2 tsp Baking soda
1 cup confectioner Sugar (sifted)
2 tblsp Milk

  • Combine butter and sugar till smooth.
  • Mix eggs and vanilla into the butter mixture.
  • Mix well.
  • Combine flour, salt and baking soda together.
  • Combine it with the butter and egg mixture prepared.
  • Mix well.
  • Let it chill for about 2 hours.
  • Reduce the dough into quarters.
  • Roll out one quarter on a slightly floured surface to 1/8” thickness.
  • Shape into heart shapes with help of a knife or cutter.
  • Place it on an ungreased cookie sheet.
  • Bake in a preheated oven at 350 degrees, till the edges are brown, it will take about 6-8 minutes.
  • Let it cool.
  • How to make Icing:
  • Combine confectioner sugar and milk together till smooth.
  • Spread it on the cookies.
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STRAWBERRY CUPCAKES Wed, 04 Jul 2012 04:06:41 +0000 […]]]>



1 3/4 cup All purpose Flour
1 tsp Baking Soda
1 cup Sugar
1/2 cup Walnuts (chopped)
2 x Egg Whites
1/2 tsp Vanilla Extract
1/2 cup Vegetable Oil
10 oz pkg frozen sweet Strawberries
If desired Sugar (powdered)

1/4 cup soft butter
1/2 cup thawed frozen (or fresh) strawberries, pureed and simmered until reduced by half
1 3/4 cups powdered sugar
1/4 tsp vanilla

How to make strawberry cupcakes:

    • In a bowl combine flour, baking soda, sugar and walnuts together.
    • Beat together egg whites, vanilla and oil in another bowl till well mixed.
    • Combine strawberries.
    • Beat in a mixer at slow speed till strawberries are broken somewhat.
    • Add flour mixture.
    • Mix slowly till smooth but pieces of strawberries are still visible.
    • Pour batter into greased muffin tins, filling to half.
    • Bake at 350 degrees F till they are done, it will take about 30 minutes.
    • If desired drizzle with powdered sugar.

To make the cupcakes: Preheat the oven to 350 F. Put paper liners in 6 cupcake tins.
Sift the flour, baking powder and salt onto a piece of wax paper. Set aside.
In a small bowl, whisk together the milk, vanilla, and strawberry puree.
Cream the butter in the bowl of a stand mixer, and add the sugar. Beat for a few minutes, until light and fluffy. Add the egg and mix on low until combined.
Add half the flour mixture and mix briefly on low. Scrape down the bowl and add the milk mixture, mixing just until combined. Scrape down the bowl and add the remaining flour mixture. Mix on low, then divide the batter evenly among the prepared cupcake tins. Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting:
Beat the butter, sugar, and vanilla in the bowl of a stand mixer. Add the strawberry puree a teaspoon or two at a time until the frosting is smooth and spreadable.

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Chicken Liver Salad Sat, 09 Jun 2012 06:39:08 +0000 […]]]>  

6 spring onions, trimmed and chopped
2 tomatoes, quartered
2 ins (5 cm) cucumber, finely chopped
2 rashers back bacon
4 oz (100 g) chicken liver
Freshly ground black pepper
slice (1/2 oz/12.5 g) bread

For the dressing
1 teaspoon French mustard
3 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon wine vinegar
Salt and black pepper

Dry-fry the spring onions in a non-stick pan. Mix together with the tomatoes and cucumber in a bowl.
Trim all the fat from the bacon, grill well and chop into small pieces. Wash and trim the livers and dry-fry with black pepper in a non-stick pan. Toast the bread and cut into tiny squares.
Prepare the oil-free dressing by placing all the ingredients in a screw-top jar and shaking well. Pour the dressing over the salad vegetables and toss well.
Arrange the salad in 2 bowls and just before serving add the bacon, livers and toast squares to the centre of each bowl. Serve immediately.

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MICROWAVE PANEER RECIPE Wed, 06 Jun 2012 12:00:26 +0000 […]]]>


200g Paneer – cut in 1/2" cubes
1 capsicum-cut into thin long strips
2 tbsp. oil
5-6 flakes garlic – crushed
2 tbsp. ready made tomato puree
1/2 tsp sugar & garam masala
3/4 tsp red chilli powder
1 tsp dhania powder
Salt to taste


  • In a small frying pan, add oil and garlic and as soon as the oil is hot, add the tomato puree, salt, sugar, red chilli powder, dhania and garam masala.
  • Mix well. Add capsicum and sautee for one minute.
  • Now add the cottage cheese mix well and mocrowave high uncovered for 3 minutes and serve hot.
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Chutney Pudi / Powder Wed, 06 Jun 2012 11:30:11 +0000 […]]]>

Here is an easy Chutney powder recipe for you all. It goes very well with Dosa, Idly, chapathi etc. Give it a try have fun..
Preparation time: 25-30 min
Yeild: about 3 cups of Chutney powder.


  • 1 cup chana dal / yellow split peas
  • 1 cup Urid dal / Black gram dal
  • 1 tbsp roasted chana dal/ Dalia/ roasted yellow split peas.
  • 1/2 cup curry leaves washed
  • 4-5 whole red Chilies OR 1 tbsp Red Chili powder ( to taste)
  • 1 tsp Tamarind ( to taste)1 tsp Sugar
  • Salt to taste

For tempering:

  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 2 tsp Coriander Powder
  • 1 tsp Cumin powder
  • Pinch of Hing/ asafoetida
  • Pinch of Turmeric powder


  • Dry roast Yellow split peas, Black Gram dal, roasted chana dal, whole red Chilies, Curry leaves and roasted channa dal separately. Allow to cool.
  • Now take the roasted spices, Tamarind, salt and sugar in a blender and blend into fine powder.

  • Now heat the Oil in a pan, add mustard seeds. Once the mustard seeds splutter switch of the flame, add Coriander powder, Cumin powder, Asafoetida and Turmeric powder. Mix well. Pour on ground mixture and mix well again.
  • Store it in a dry air tight container.
  • serve with Ghee/ clarified butter, Yogourt or Coconut Oil.

Note: You do not have to fry if you are using red Chili powder.

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Spinach-Green Moong Fry Wed, 06 Jun 2012 03:45:05 +0000 […]]]>


  • 1/2 bunch chopped Spinach / paalak
  • 1 Cup whole Green Moong ( pressure cooked – 4-5 Whistels)
  • 1 large Tomato chopped
  • 1 medium Onion chopped
  • 2 cloves of Garlic chopped
  • 1/2 tsp Mustard seeds
  • 2 chopped Green Chilies ( to taste)
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red Chili powder ( optional)
  • Pinch of hing / asafoetida
  • 1 tsp Oil
  • Salt to taste
  • 2 tsp Lime juice


  • Heat Oil in a pan, add mustard seeds, Green chilies, Garlic, Hing and Turmeric powder. Saute for 10 sec.
  • Add chopped Onion and Tomato. Saute for 2 min. Then add chopped Spinach, again saute for 2-3 min.
  • Now add the cooked Green Moong, salt and Red chili powder. Add some water if required.
  • Cook for another 5-10 min on a medium heat.
  • Finally add Lime juice and mix well.
  • You can finish off with some chopped Coriander leaves if you like.
  • Serve hot with Chapati or plain Rice.
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Eggplant( Brinjal)- spring Onion Curry Wed, 06 Jun 2012 03:30:21 +0000 […]]]>

Here is a delicious Eggplant curry recipe for all my friends.  This is my own recipe,I keep experimenting with Eggplant since its my favourite veggie. My hubby is fine after having the curry and gave green signal to post the recipe, so you do not have to worry. LOL!!!!. It doesnt take much time and  ingredients are easily available.Give it a try. Enjoy…


  • 1 Medium size Egg plant cut into cubes
  • 1  bunch spring Onion chopped
  • 1 small Onion chopped
  • 1 large Tomato sliced
  • 1 tsp Mustard
  • 1/2 tsp Turmeric powder
  • Pinch of Hing/ Asafoitida
  • 1 spring Curry leaves
  • 2 tsp Coriander-Cumin powder( 2:1)
  • 1 tsp Red chilli Powder
  • 1 tsp any Sambar powder
  • 1 tsp Oil
  • salt to taste


  • Heat Oil in a large pan.Add Mustard seeds, once they splutter add Curry leaves, Turmeric, Hing.Then add chopped Onion, chopped spring Onion and  Sliced Tomato.Saute for 2-3 min.
  • Now add chopped Eggplant saute for 3-4 min.
  • Add salt to taste, Coriander- Cumin powder, Red chilli powder, Curry powder and 3 cups of water.Cover and cook for 10-15 min ( until Eggplant mashes up)on a medium heat.Mix in between, add some more water if required.
  • Serve hot with Chapati, Roti or Rice.
]]> 0 4526
Methi/ Fenugreek leaves Rice Tue, 05 Jun 2012 06:02:34 +0000 […]]]>


  • 2 cups long grain  Rice soaked in water for 15-20 min
  • 1/2 bunch Methi/ Fenugreek leaves finely chopped
  • 1 tsp Ginger-Garlic paste
  • 2-3 green Chilies chopped( to taste)
  • 1 tsp Cumin seeds
  • 2tsp Oil or Ghee/ clarified Butter
  • 4 cloves
  • 1 inch Cinnamon stick
  • 3 Cardamom
  • salt to taste


  • Heat clarified Butter or Oil in a heavy griddle, add Cumin seeds, Cinnamon stick, Cloves and Cardamom, saute for few secs.
  • Then add Ginger-Garlic paste and chopped green Chilies saute for 30 secs.
  • Now add chopped Fenugreek leaves and saute for 3-4 min.
  • Add soaked rice saute for 2 min.Then add salt to taste and 3 1/2 cup of water.
  • Cover the lid and cook for about 10 min (Or until rice cooks)  in a medium heat.Keep mixing in  between.
  • Delicious rice is ready!!!!
  • Serve hot with any Raita of your choice.Enjoy..

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Stir Fried Pasta Noodles Sun, 03 Jun 2012 16:30:42 +0000 […]]]>

Hello friends, here is a recipe for Noodles lovers.I do not know weather its an Italian style dish, I just followed some steps present on the Spaghetti packet and added some ingredients which I like most to prepare to my taste( say Indo-Italian style ;)). I used Mozzarella cheese as I dint have Parmesan.I just sprinkled the grated cheese and microwaved for 40 sec.Give it a try and let me know how you liked it..Enjoy.

  • 250 gm pasta noodles
  • 2 Zucchini chopped
  • 1 Medium Onion sliced
  • 1 Carrot sliced
  • 1 Bell Pepper cut into stripes
  • 5 tbsp Veggie pasta sauce
  • 1/2 tsp Oregano( Italian spice)( optional)
  • 2 Garlic cloves minced
  • 1/2 tsp sugar or 2 tsp Tomato kechup
  • 2 tsp Oil
  • 2 green Chillies chopped( optonal)
  • salt to taste
  • Grated Parmesan or Mozzarella  cheese


  • Heat 2 lts of water in a large pan.As water starts boiling add 2 tsp of Salt and Pasta noodles.Cook the Noodles for 10-12 min or until tender.
  • Heat 2 tsp Oil in a pan, add Onion, chopped green Chilies and minced Garlic, saute for 30 sec.Then add the chopped zucchini, Carrot and Bell Pepper.Adjust the salt if needed.Saute for 3-4 min.
  • Now add Pasta sauce, Sugar OR Tomato ketchup and Oregano.Saute for a min.
  • Add cooked pasta Noodles, gently mix OR just toss until mixed.
  • Finally sprinkle  Parmesan cheese and serve hot.

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Paneer-Capsicum Masala Sun, 03 Jun 2012 15:55:58 +0000 […]]]>


  • 2 large Capsicum Chopped
  • 250 gm Paneer cubes
  • One Tomato chopped
  • One Onion Chopped
  • ¼ tsp Garlic minced
  • 1 tsp Methi / Fenugreek leaves chopped
  • ¼ tsp Cumin powder
  • ¼ tsp Coriander powder
  • ¼ Black Pepper powder
  • ½ tsp Red Chilli Powder
  • 1 tbsp Oil
  • ½ tsp Butter
  • Salt to taste


  • Heat Butter in a pan, add minced Garlic and chopped Onion, saute it for 3-4 min then add chopped Methi leaves,saute it for 3 mins again.
  • Add chopped tomatoes, Cumin powder, Coriander powder, Pepper powder, Red Chilli powder and salt, cook it for 3-4 min.
  • Then add Chopped Capsicum and allow it to cook for 5 min.
  • Heat an another pan, add 1 tbsp oil and shallow fry the Paneer cubes for 2-3 min.
  • Then add Paneer cubes and saute it for 4-5 min.
  • Serve hot with Chapati or Naan.
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