Tuesday, December 12, 2017

Egg pulao

Ande ka Pulao (Rice cooked in spices and served with egg)
Anda Pulao

  1. 2 cup of  basmati rice
  2. 2 tbsp oil
  3. A small bunch of  coriander leaves (cilantro)
  4. A small bunch of  mint leaves
  5. 2 green chillies
  6. 2-3 cloves of  garlic
  7. 2" piece of  ginger
  8. 1 medium onion chopped
  9. 1 large or 2 medium  tomato  chopped
  10. 1/2 tsp of  red chilli powder (adjust to taste), cumin powder, coriander powder and turmeric powder
  11. 1 teaspoon salt
  12. 6 eggs hard boiled
  13. 2 tablespoons grated coconut
  14. 1 medium large onion cut into 1 cm cubes
  15. 1/2 cup green peas
  16. 1 large carrot cubed
  17. 1 cup cauliflower florets if desired
In a pan heat 1 tablespoon oil and fry the onions till they start becoming brown. Add ginger and garlic pieces and coconut and fry for 2 more minutes. Add tomatoes and cook for 5-7 minutes. Let it cool and grind to a fine paste.

Heat the rest of the oil and fry the onions for 10 minutes. Add carrots and cauliflower if using and fry for 5 more minutes. Add all the spices and mix well. Add 4 cups water and bring to a boil. Add rice and cook for 20 minutes or until done. Garnish with cilantro and hard boiled eggs and serve with dahi/Yogurt raita

Beetroot Puri

Whenever I want my kids to eat vegetables, and take a break from meat, then I make something different with it and they eat it without complaining. Today was Red Puri. The red color of the poori is from beet root. I make Beet root Roti but this time it is Poori and I learned the trick to make is nice and puffy and stay that way until broken :) . So everyone was mighty happy.

Red Puri (Fried Indian wheat bread withe beet root dough)
Beet root puri


  1. I can beet root slices, half of the liquid drained and ground to a paste
  2. 4 cups whole wheat flour
  3. 1 teaspoon salt
  4. 1 teaspoon ghee
  5. 2 tablespoons sooji
Mix all the ingredients together and add little water if needed and form a dough. Knead it for 5 minutes. 
Divide the dough into 12 parts and roll it on a clean surface into 5-6 inches disk. Heat oil in a pan and add a small piece of dough to it, if it sinks the oil is cold. When it floats nicely, add the puri and fry for 1 minute and flip it, flip it again and flip it again...3 to 4 minutes per poori should be enough. Drain it and enjoy with Mixed veg curry

Also try Green poori

Ginger bread

The other day we went to Starbucks and I had the Christmas tree Frappuccino and I did not like it. I generally like Starbucks frappas but this was definitely is my least favorite. My little man wanted a ginger bread loaf and as all the other things in there, it costed a fortune.

Old Fashioned Ginger Bread (Starbucks copycat Ginger bread)
  1. 1/2 cup (1 stick) butter, at room temperature
  2. 1 cup white sugar
  3. 1 tsp vanilla extract
  4. 1 large egg
  5. 1 cup applesauce 
  6. 1 1/2 cups all-purpose flour
  7. 1 teaspoon each of baking soda, finely grated fresh ginger or ground ginger, cinnamon,
  8. 1/2 teaspoon each of salt, nutmeg
Ingredients for the frosting:
  1. 1/2 block (4 oz.) cream cheese, room temperature
  2. 1 tsp vanilla extract
  3. 1 cup powdered sugar

Preheat oven to 350F degrees. Spray a 9×5 loaf pan lightly with nonstick cooking spray 
Cream together the butter and the sugar until fluffy. Beat in the vanilla and the egg. Blend in the applesauce.
Slowly add the flour, baking soda, salt, and spices (ginger, cinnamon, salt and nutmeg.) When everything is mixed, pour the batter into your loaf pan.
Bake for about 55 minutes until it is risen and a toothpick comes out clean.

Cool it on a rack.
To make the frosting, beat the cream cheese with the vanilla and then add 1 cup of the powdered sugar and beat until smooth and creamy. Spread a thick layer of the frosting over the gingerbread cake. Enjoy

Saturday, December 9, 2017


These are the road side snacks of my childhood. One of the favorites' of my brother and we would go to one of the small stores' to get these. They used to be amazing. Crunchy on the outside and soft in inside.
           Today I made them for the first time and they turned out great and I learned some lessons for the next time. So they will be better next time

Chakodi (Fried rice rings)


  1. 1 cup rice flour
  2. 1/2 teaspoon each of cumin, hing, caraway seeds, baking soda, chilli powder
  3. 1 teaspoon salt
  4. 2 tablespoons sesame seeds
  5. 2 cups water
  6. oil for deep frying + 1 table spoon
In a bowl mix together the rice flour, salt, cumin, caraway seeds, sesame seeds, chilli powder and hing

In a pan boil the water along with the baking soda to a rolling boil. Add the flour mix slowly to the boiling water and mix well. Let it cool enough to handle. Knead the dough into a smooth ball for 5 minutes. 

Take a small amount of dough (Smaller than a golf ball) and roll it between your palms into a log, as thick as you like. Pinch the ends together. Continue with the rest of the dough

Heat oil for deep frying in a pan over medium high heat. Add half of the pre made chakodies and let them fry for atleast 3 minutes before flipping else they will break. Fry on the other side for 3-4 minutes. Drain and let it cool a bit before enjoying

Kolhapuri fish

This is one of the yummy fish currys' I make. It takes a little bit of effort and time but its totally worth it. Its super delicious and it can be served with any kind of roti or with rice.

Kolhapuri Fish (Fish in coconut tomato gravy)
Kolhapuro fish


  1. 2-3 salmon fish fillets (about 1 lb) and cut into 1.5 inch chunks
  2. 1 medium large onion sliced
  3. 2 medium small tomatoes chopped
  4. 2 large or 3 medium garlic pods
  5. 1 inch ginger
  6. 2 tablespoons oil
  7. 3/4 teaspoon each of salt, chilli powder, turmeric
  8. 1/2 cup plain yogurt
  9. 1 tablespoon fresh squeezed lemon juice
  10. 2 tablespoons desiccated coconut
Marinate the fish pieces with salt, chilli powder, turmeric, lemon juice and yogurt.

Heat 1 tablespoon oil and fry the onions till they start becoming brown. Add the ginger and garlic pieces and coconut and fry for a couple of more minutes. Add tomatoes and cook for 5 minutes and let it cool and grind to a smooth paste.

Heat the remaining oil and add the fish pieces along with the marinate and fry for 5 minutes. Add the paste to the pot along with 2 cups of hot water. Simmer for 20 minutes. Garnish with cilantro and enjoy with rice or naaan

Wednesday, December 6, 2017

Methi Paneer Masala

The other day when I went to the Indian store there were by=unches of fresh fenugreek leaves bunches. They were so fresh…I had to get them. And ofcourse once you get them you have to use them otherwise its just compost filler. So I made this methi paneer masala which was a super duper hit. Here is the recipe.

Methi Paneer Masala
  1. 1 cup packed fresh fenugreek leaves
  2. About 250 gms paneer cubed
  3. 1 medium small onion chopped
  4. 1 large or 2 medium tomatoes chopped
  5. ½ cup milk
  6. ½ cup water
  7. 2 tablespoons oil
  8. 1 inch ginger + 2 large garlic pods
  9. ½ teaspoon each of salt, chilli powder, turmeric, cumin powder
  10. 1 teaspoon coriander powder

In a pan add 1 tablespoon oil and fry the paneer pieces till they become light brown. Drain and set aside. In the same pan add the onions and chopped ginger and garlic and fry till the onions start getting browned. Add the tomatoes and cook for 5 more minutes. Let it cool. Grind to a smooth paste.

In the same pan add the remaining oil and add the methi leaves and fyr for 5 minutes. Add the paste back to the pot and cook for 5 minutes. Add the paneer and milk and water with all the spices and mix well. Simmer for 10 minutes. Serve with naan

Cheese Steak soup

Cheese Steak soup
Cheese steak soup

1 lb beef cubes or sliced meat cut into small pieces
3 tablespoons butter
1 tablespoon oil
¾ cup all purpose flour
1 chicken or beef bouillon
2 cups milk
2 cups water
½ teaspoon salt or to taste
½ teaspoon fresh ground black pepper
1 medium small onion chopped fine
1 medium small green bell pepper chopped fine
2 large garlic pods chopped fine
1 cup cubed white mushroom
¼ cup shredded provolone+more for garnish

In a pan add just ½ tablespoon oil and fry the meat until well done. About 5-7 minutes. Drain and set aside. In the same pan add the remaining ½ tablespoon oil and add the onions, mushroom and green bell pepper and garlick and cook till they start to sweat. Drain and set aside. In the same pan melt the butter and add the all purpose flour and stir continuously for 5-7 minutes. Add hot milk and water and stir till there are no flour lumps. Add the meat and vegetables back to the pot along with chicken/beef bouillon and simmer for 10 minutes. Mix in the cheese and give a taste test. Add pepper and give a taste test for salt. Add more salt if needed. Serve hot with a crusted bread on a cold winter night