Thursday, December 8, 2016

Mysoor Bajji

When I was little there used to be a vendor who used to make these little fried flour balls and served them curry leaf powder and I loved them. It costed us 5 cents in those days in India. Mmmm nostalgia.

Anyway, here is the recipe for those yummy fried flour balls. But the difference here is, I have this dish Image result for punugulu pan

This dish helps me make these yummy balls shallow fried, instead of deep frying them.

Mysoor Bajji (Savory deep fried fermented flour balls)
Mysoor Bajji

  1. 1 cup all-purpose flour 
  2. 1/4 cup rice flour
  3. 1/2  teaspoon each of salt, baking soda, cumin 
  4. 1/2 cup plain yogurt 
  5. 3/4 cups of water
  6. 1 teaspoon each of  finely chopped ginger, fresh squeezed lemon or lime juice, finely chopped green chilis, dessicated coconut
  7. 1 tablespoons  finely chopped cilantro
  8. Oil for either deep frying or to apply to the above pan (if you have it)
Mix  together, all-purpose flour, rice flour, salt, baking soda,  cumin and coconut. Add yogurt and mix it well add the water to make thick batter. Add remaining ingredients and set aside for about 15-20 minutes. 
Heat the oil in a pan,  Add 1 tablespoon of batter into the oil. Fry the bajjis until golden-brown all around. This should take about 3-4 minutes.
Mysore bonda should be crispy from outside and should be soft inside.
Serve them with coconut Chutney. or with Curry leaf powder

Saturday, December 3, 2016

corn confetti salad

Sometimes I want to eat different kind of vegetable salad then just lettuce and everything else added to it. This is one of those days and this is super colorful super delicious and filling salad.

Corn Confetti Salad
Corn Confetti Salad

  1. 1 cup corn
  2. 1 red bell pepper cubed 1 cm
  3. 1 medium carrot cubed 1 cm
  4. 1 medium small zucchini and 1 medium small yellow squash cubed 1 cm
  5. 1/2 cup chopped red onion
  6. 1/2 tablespoon olive oil
  7. 1/4 cup loosely packed chopped cilantro or parsley (whichever you like me) I used Tarragon, which is one of my favorite fresh spices
  8. 1/2 teaspoon each of salt, cumin powder, coriander powder, cayenne powder or lemon pepper
Heat a pan to high temp and add zucchini and squash and roast for 5 minutes. Add oil and add the rest of the vegetables for 5-7 minutes. Add all the spices and mix together. Add the cilantro or tarragon and serve/enjoy warm

Salmon burger

I cook Indian food devotedly Monday through Thursday but by Friday I am tired of it and I want to eat something else. Mostly I am just too tired on Fridays to cook anything elaborate and I just heat and eat

The salmon burger I made today was super delicious. And it is pretty easy to make also. So here you go
Salmon Burger
Salmon Burger


  1. 12-15 oz salmon fillet
  2. 1 teaspoon each of mustard (I use my fav Boars' head white wine and horseradish delicatessen style mustard), mayo, lemon juice
  3. 1/2 teaspoon salt, chilli flakes, pepper
  4. panko
  5. 1 tablespoon finely chopped onions and cilantro
  6. oil for frying
Ground 1/3 of the salmon into paste. The rest should be chopped into 1 cm cubes. Mix all the ingredients and divide it into four parts.Make them into patties with wet palms and put it on a wax paper and into the refrigerator for 30 minutes.

In a plate spread panko and press the patties into panko on both side

Heat an iron skillet or non stick skillet and fry the patties on high heat for a minute and cover and cook for 3 minutes. Turn and fry on medium high heat for 2 minutes.
Toast your bun (or not if you don't like it...but toasted buns are super delicious). Spread mustard and mayo or cilantro sour cream, add the salmon patty, top with lettuce, red onion slices and tomato slices and serve with potato chips :)

Thursday, December 1, 2016

Baingan bharta rice

In this world there are two types of people: who love eggplant and those who hate eggplant. Me and my Big B used to be the people in the second group, but one day mom sent us to buy eggplants and that was the day we tried it and shifted to the first group.

So basically I love eggplant

This rice dish with eggplant is one of those dishes which will warm you up from inside. This is a great dish when it is cold and gloomy outside

Baingan bharta rice (creamy Rice with roasted eggplant and tomatoes)
Baingan bharta rice

  1. 1 medium sized American eggplant
  2. 2 cups rice
  3. 2 medium large tomatoes chopped
  4. 1 cup chopped onion
  5. 1 teaspoon each of salt, chilly powder, ginger garlic paste, coriander powder
  6. 1/2 teaspoon each of cumin powder, turmeric powder, garam masala
  7. 1 tablespoon oil
Cut the eggplant into half length wise. Roast it over the stove flame f(if your stove is gas) until the skin starts to wilt. Else roast in the oven at 350 degress from 30-45 minutes. SCrape the fresh of the roasted eggplant once it cools down.

In a pan heat the oil and fry the onions till they start turning brown. Add ginger garlic paste and fry for a minute. Add the tomatoes and all the spices, stir to cmobine. Cover and cook till the tomatoes got pulpy. Add the roasted eggplant pulp and stir well. Add 4 cups of water and bring to a boil. Add rice and cover and coo for 20-25 minutes or until rice is done. Garnish with cilantro and enjoy

Tuesday, November 22, 2016

Mexican dinner

The other day I found "Chilli's Margarita Lime chicken" sauce and I got it. I have been meaning to make this chicken but couldn't get to it till today. Today was the best day because I had all the ingredients for it and also I was craving beans...yes beans :)

So today's dinner menu is Lime cilantro rice, black beans with vegetables and Chilli's Margarita Lime Chicken

Cilantro lime Rice with Black beans with vegetables and Chilli's Margarita lime chicken
Lime C

Lime Cilantro rice with beans

For Lime Cilantro Rice:

  1. 2 cups rice
  2. 1 cup cilantro chopped super fine
  3. Juice from a lime
  4. 1 teaspoon salt
  5. 2 teaspoons salt
  6. 1 tablespoon finely chopped onion
  7. 1 pod garlic minced
In a rice cooker or a pot heat the oil and fry the onions for a couple of minutes. Add garlic and fry for a minute. Add rice and stir. Add 3-3.5 cups of water and salt and cook till the rice is done. Mix the cilantro and lime juice and serve

For Black Beans with vegetables:
  1. 1 can black beans rinsed
  2. 2 medium tomatoes chopped fine
  3. 1/4 cup finely chopped onions
  4. 1 celery stack chopped fine
  5. 1 medium large carrot chopped fine
  6. 1/2 cup green bell pepper chopped fine
  7. 1/2 tablespoon olive oil
  8. 1 cup chicken broth
  9. 1/2 teaspoon each of coriander powder, cumin powder, chilli powder.
Heat the oil in a pot and fry the onions for a couple of minutes. Add all the other vegies and fry for a few minutes. Add tomatoes beans and chicken broth with all the spices and bring to a boil. Simmer for 45 minutes or until the thicken is to your liking. Serve over cilantro lime rice or with tortilla chips

For Chilli's Margarita Lime Chicken:
  1. 1 lb chicken marinated with 1/2 teaspoon lemon pepper , 1/2 teaspoon garlic powder and 1/4 teaspoon salt
  2. 1 medium small onion sliced
  3. 1 tablespoon oil
  4. 1 package Chilli's Margarita lime sauce
Heat the oil and fry the chicken and onions for 5-7 minutes. Add the sauce and simmer for 3-4 minutes.Give a taste test and add salt and pepper as needed and serve with rice and beans or with warm tortillas or over tortilla chips

Achari paneer 2

I was making butter Paneer for kids and I did not want to eat it. So I saved some paneer for myself and I made some super quick achari paneer for myself. There are different ways of making achari paneer and is here is one

The recipe today I used is super fast, and it is super delicious and the fresher the spices are the fresher and better the whole dish tastes

Achari Paneer (Indian cottage cheese in Indian pickling spices)
Achari Paneer

  1. 4oz paneer cut in ½ inch cubes 
  2. 1/3 teaspoon salt
  3. 1/8 teaspoon turmeric 
  4. 1 tablespoon plain yogurt 
  5. 1 teaspoon olive oil
  6. 1/4 teaspoon each of kalonji (onion seeds),fenugreek seeds,  fennel seeds , cumin urad dal, methi
  7. 2 red chillies
  8. 1 teaspoons coriander seeds 
Mix paneer, yogurt, turmeric and salt. Set aside.
In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes until seeds become a little dark.
Crush the roasted seeds using a mortar or rolling pin.  Set aside.
Add oil to the same pan, at low-medium heat. Break the red chillies into pieces and fry them.
 Add cumin and urad dal and fry for a minute. Add paneer mixture.  Stir fry for 3-4 minutes until most of the moisture has evaporated.  Do not overcook the paneer. Turn off the heat.
Add all the dry spices and mix well.
Serve warm achari paneer .

Sunday, November 20, 2016

Potato Mushroom Curry

Everyone has some curries which are their go to when they are short of time and ingredients. This is one of such curries. This is super easy to make. Add mushrooms if you have them else it just turns out to be a simple potato curry. Serve with rice or frozen roti and dinner is ready

Potato Mushroom Curry (Potatoes and Mushrooms with Indian spices)
Potato Mushroom Curry


  1. 2 medium large potatoes peeled and cubed
  2. 12 oz mushrooms cleaned and sliced
  3. 1 large tomato chopped
  4. 1 medium small onion chopped
  5. 1/2 tablespoon oil
  6. 1/2 teaspoon each of salt, turmeric, chilli powder, coriander powder
In a pan heat the oil and add the onions and fry till they become translucent. Add potatoes and cover and cook for 10 minutes. Add mushrooms and stir to combine. Add the rest of the ingredients stir to combine and cover and cook for 10 minutes. If it gets too dry add some water and cook till potatoes are done. Garnish with cilantro and enjoy