Tuesday, October 25, 2016

Turai Pulao

I was searching for something different o make with rice because I was bored with plain ol' rice. And when I started searching there were a million recipes you could make with vegetables and rice. SInce I had Turai on hand I made my own recipe and it was great. I served it with Kakoda Fry

Turai Rice ( Rice cooked with Ridge Gourd)

Turai Pulao

  1. 1/4 cup chana dal
  2. 2 medium turai or ridge gourd peeled and chopped
  3. 2 green chillies
  4. 1/2 teaspoon each of cumin, mustard seeds, urad dal, salt, coriander powder
  5. 1 tablespoon oil
  6. 1/2 cup sliced onions
  7. 1 teaspoon sambar powder
  8. few curry leaves
  9. 2 pods garlic minced
  10.  2 cups rice
In a flat bottomed pan heat the oil and fry the cumin, mustard seeds and urad dal and curry leaves for a minute. Add onions and green chillies and fry until the onions start getting brown. Add chopped turai and salt and coriander powder and cover and cook for 10 minutes. Add 4 cups water and bring to a rolling boil. Add 2 cups rice and cover and simmer for 20 minutes or until rice is done. Add sambar powder and coriander leaves and enjoy hot hot on a cold autumn evening

Wednesday, October 5, 2016

Coconut green bean chicken

So for the dal with coconut I opened a can of coconut milk and used about half. So I had half a can of coconut milk which I had to use. When I have coconut milk and chicken I usually make Thai coconut chicken curry but this time I made a Kerala curry

And when I was looking for this recipe it called for green beans. I have never made curry with green beans and it is super delicious and good for you too

Green bean chicken in coconut sauce
Chicken with Green beans in Coconut sauce


  1. 1 lb boneless chicken cut into bite size pieces
  2. 1 1/2 cup coconut milk
  3. 1 tablespoon oil
  4. 1 cup sliced onions
  5. 1 cup green bean
  6. 1/2 teaspoon each of salt, chilli powder, turmeric, coriander powder, cumin, mustard seeds, fennel seeds
  7. Few curry leaves
In a pan heat the oil and add the seeds. When they start to splutter add curry leaves and dry for a minute. Add onions and fry till they become translucent. Add 1 teaspoon ginger garlic paste. Add chicken and green beans and all the powders and cover and cook for 15 minutes. Add coconut milk and simmer for 10 more minutes . Garnish with cilantro and gram masala if you like and enjoy

Tuesday, October 4, 2016

Coconut Masoor Dal

I wanted not to cook today, especially any meat. I wanted to just eat dal on hot bed of steamed rice...yum yum yum. Simple pleasures of life.
Masoor dal or the red lentils are one of my favorite lentils. My mom did not cook them very often.

Anyway, the dal I made today is super delicious creamy dal with coconut milk. Enjoy with hot steamed rice or your favorite roti

Khopra Masoor Dal (Red lentils in coconut milk)
Coconut Masoor dal


  1. 1 cup masoor dal
  2. 2 ripe tomatoes chopped fine
  3. 1 medium small onion chopped fine
  4. 2 large garlic cloves
  5. 1 tablespoon oil
  6. 1 cup coconut milk
  7. 1/2 teaspoon each of cumin, urad dal, mustard seeds, hing, salt, chilly powder, coriander powder, turmeric
  8. 3 dried red chillies, few curry leave
In a pressure cooker cook the dal with 2 cups water add turmeric for 4-6 whistles. Let the steam escape.
In the mean time heat oil in a pan and add cumin, urad dal, mustard seeds, red chillies and curry leaves and fry till they start to splutter. Add finely chopped garlic and hing and fry for 30 minutes. Add the rest of the powder ingredients and mix well. Add onions and fry till they become brown. Add tomatoes and cook for 5-7 minutes. Open the cooker after the steam has escaped and add it to the pan and mix well. Simmer for 5-7 minutes. Reduce the heat to low and add coconut milk and simmer further for 5 more minutes. Garnish with cilantro and enjoy hot hot :)

Sunday, July 17, 2016

Father's day Pecan Pancakes

So, this was the father's day. And my babies wanted to make something for their dear father. And since Pecans are his fav and we had some at hand...My babies are growing up. With a little help, they made it by themselves and the end result topped with love was extravagant and super delicious. The recipe was found on cooking.nytimes.com website

And it became my fav recipe too. You should try it for yourself.

Father's Day Pecan Pancakes
Whole Wheat Pecan Pancakes


  1. 1 cup whole wheat flour
  2. 1 tablespoon almonds ground to powder/paste
  3. 2 teaspoons baking powder
  4. 1 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 2 eggs
  7. 11/2 cup buttermilk (since I did not have butter milk, I used 3/4 cup plain yogurt and 3/4 cup water and churned them up to make butter milk)
  8. 2 tablespoons canola oil
  9. 1 teaspoon vanilla extract
  10. 1/3 cup chopped pecans
  11. Butter for cooking pancakes
Stir together wheat flour, almond powder, baking powder, baking soda and salt. In another bowl mix the eggs with the butter milk, oil and vanilla extract. Mix this into the flour mix and add the pecans and mix. Don't mix too much else the pancakes will become tough.

Heat a griddle and  add a little butter. Add 1/4-1/2 cup of batter and cook for 3-4 minutes or till you see bubbles. Flip the pancakes and cook for a minute with some butter. serve with maple syrup or whipped cream with cherry on top for your fav people

Coconut Vegetable Quinoa

The other day I was searching for a side dish for Shrimp Kabobs. My Hubby got these Jumbo Shrimp from costco and what is a better way than to make kabobs out of those Jumbo Shrimp. So the menu for dinner was Shrimp Kababs with Mushrooms, Tomatoes and Onions with Mediterranean rice and Potatoes and the Coconut Vegetable Quinoa. The dinner was a hit. My daughter just loved the Quinoa and so did I and here is the recipe.

Coconut Vegetable Quinoa (Quinoa with different vegetables in coconut milk)
Coconut Vegetable Quinoa
  1. 1 cup Quinoa
  2. 1 cup fresh Broccoli chopped
  3. 1/4 cup corn
  4. 1 large carrot chopped
  5. 1/4 cup black beans (optional)
  6. 1 cup coconut milk
  7. 1 cup chicken broth
  8. Salt if needed
  9. a pinch of freshly ground black pepper
Wash the quinoa under running water. In a pan bring the broth and coconut milk to a boil. Add the Quinoa and cook for 1/2 the time the cooking instructions say (mine said 12 min, so after 6 minutes...) add the vegetables and mix. Cover and continue cooking. Let stand for 10 minutes before serving. Enjoy

Sweet and Spicy Mushroom Fry

I can't believe I did not post this yet. This has become one of my favorite mushroom currys' from the time I made it a few months ago. It is super delicious, spicy and sweet and you could serve with rice and dal or with roti. So here you go

Sweet and Spicy Mushroom Fry (Mushrooms in spicy and sweet onion tomato paste)
Sweet and Spicy Mushroom Curry

  1. 12 oz Mushrooms sliced
  2. 1 teaspoon each of cashew pieces and paneer (optional)
  3. few curry leaves
  4. 1 medium small onion 
  5. 1/2 teaspoon  ginger garlic paste
  6. 3/4-1 cup of tomato sauce or 1/2 cup tomato paste
  7. 1/2 teaspoon each of salt, chilly powder, turmeric,
  8. 3/4-1 teaspoon salt
  9. 1 teaspoon nigella seeds (onion seeds, kalonji)
  10. 2 tablespoons oil
In a pan heat the oil and add nagella seeds and fry for a minute. Add the onion paste and fry for 10 minutes. Add ginger garlic paste and fry for 2 minutes. Add tomato paste and mix well and cook with salt and other spices. Add sliced mushrooms and cashew and paneer if available and mix to combine. Cook for 10 more minutes. Add little water if needed. Garnish with cilantro and serve with Tomato Dal and rice or with Roti

Lamb in Biryani Gravy

One of my most popular recipes on this blog is Gravy for Biryani. It has the most peple visiting my blog.

Anyway, so today I made a lamb curry with this gravy and it is super delicious and I served it with pulao.

Lamb in Biryani Gravy (Lamb in gravy made of tomato and Coconut
Lamb in Biryani Gravy

  1. 1 lb lamb cubed
  2. 1 cup sliced onions
  3. 2 medium tomatos cut into quarters
  4. 1 tablespoons oil
  5. 1 heaped teaspoon ginger garlic paste
  6. 1 cup coconut milk
Ingredients for marinade
  1. 1 teaspoon chili powder
  2. 1/2-3/4 teaspoon salt
  3. 1/2 teaspoon each of cumin powder/coriander powder, garam masala
  4. 1/2 cup plain yogurt

Ingredients for paste
  1. 2-3 tablespoons desiccated coconut
  2. 1 teaspoon khus khus (poppy seeds)
  3. 1 teaspoon broken cashew 
Marinnade the lamb cubes with all the ingredients in the marinade for a minimum of 15 minutes. After that add the yogurt and mix and let rest for atleast 15 minutes.

Dry roast the ingredients for paste and let them cool. Grind it to a smooth paste . (I used coffee grinder)

In a pressure cooker heat the oil and fry the onions till translucent. Add ginger-garlic paste and fry for a minute or two . Add tomato quarters, and marinated lamb and fry for a few minutes . Cook with 1/2 cup water for 3-4 whistles. Cut the heat and let the steam escape. Open the cooker and add the ground paste and the coconut milk. Bring to a boil. Simmer for 10 minutes. Garnish with cilantro and serve with Peas Pulao or just Pulao