Tomato chutney served here with steamed chicken dumplings Tomato Chutney served with chappathi and vegetable curry Beware! This is spicy tomato chutney is SUPER spicy. This is not faint-hearted! If you like a less spicy version please adjust the count of red chillies accordingly. I eat this tomato chutney with chappathi, parantha, dosa and even momos! All I have done for this simple spicy tomato chutney is cook all the ingredients and then blend it into a fine paste. I have not made any tempering as I love it just as it is. Ingredients Print Spicy Tomato Chutney Ingredients 3-4 ripe toma ..read more

Pav Bhaji Pav Bhaji is one of the famous street foods (see here). Pav is the bread(generally fluffy white buns) that goes along with the bhaji which is mashed mixed vegetables cooked with some lovely spices. I am cooking the vegetables in the pressure cooker first (just because it is easier and quicker). You can boil the vegetables in any pot and cook until well done . Print Pav Bhaji Ingredients 2 cups of mixed vegetables potatoes, peas, carrot, caulifower, green peppers, green beans and some beetroot for the natural red colour 1/2 can chopped tomatoes 1 tsp finely chopped ginger and gar ..read more

Dhal served here with plain rice and chappathi This Dal (Dhal) is a simple lentil curry that I have been eating since my childhood days. If not everyday, my mother used to make it often. She makes this with all sorts of lentils(brown, red, green you name it). I have seen her mixing different lentils and thats what I am doing today. I have used 3 different types of lentils. I have taken equal portions of green, yellow and red lentils(1 cup in total) and soaked it in water overnight Soaked green, yellow and red lentils This is then cooked in a pressure cooker with 2.5 cups water. It took me arou ..read more

Varutharacha Kozhi Curry This Varutharcha Kozhi (Chicken) Curry is a traditional Kerala Chicken Curry. You can cook any meat or sea food this way. Varutha means fried. The cocount is dry roasted along with some spices to start with. Archa means ground. The paste made above is then ground into a fine paste with water. It is in this gravy the chicken gets cooked in. Note: If you dont have fresh coconut try making it with unsweetened desiccated coconut like I have. Honestly, I could not taste the difference. I have also added my take of this traditional curry in the blog here{ADD link ..read more

If you are looking for a light supper, try this flavoursome hake in a vegetable broth recipe. I have used skinless and filleted Hake. You can also use cod or haddock or fish of your choice. Print Hake in a vegetable broth Servings 2 Ingredients 4 small hake fillets I have used 2 to make one portion as seen in the picture above salt and pepper for marination 2 tbsp olive oil 1 for cooking and 1 for marination 1/2 lemon wedge for garnish For the vegetable broth 2 vegetable stock cubes u can use fish stock/cubes 1 litre hot water 1/2 carrot and onion each finely chopped 3-4 broccoli stalk ..read more

This cheesy tacos with chunky guacamole recipe is a super easy Appetizer/Snack and is probably the second easiest thing I have blogged about after the 5 minute peanut snack. The taco shells were shop brought. All it required was less than 3 minutes to grill in an oven. All in all the finished dish should not take more than half an hour to give you a good and delicious snack. It is also an excellent party snack for everyone to just dig in. My avacaodos were not fully ripe so I had to settle for a chunky gaucamole, still delicious. Print Cheesy Tacos with Chunky Guacamole Ingredients 16 sm ..read more

This whisky flavoured baked beans recipe is literary putting all the ingredients in a baking tray and cooking in the oven. Can’t get any easier but tastes absolutely heavenly and it is worth the effort! Obviously whisky is an optional ingredient but I think the slight hint of it adds a lovely flavour( I say slight for some it might be strong so adjust the portions accordingly). Generally haricot beans are used for making the traditional baked beans. Didn’t have any in pantry so used black eyed beans.. You can also use mixed beans and try the same recipe! Ingredients used (missing paprika) P ..read more

Coconut and coriander chutney served as a condiment to crispy masala dosa Coconut and Coriander Chutney is one of the condiments served along with a lot of dishes like dosas, idli, vadas etc. I have made this savoury chutney grinding fresh coconut pulp, green chillies, coriander and some water. There are many variations to a coconut chutney. It is entirely upto you. You can dry roast some(1-2 tbsp) sesame seeds/peanuts/Bengal gram Make a red chutney by grinding dried red chillies( BEWARE! this will make it spicy too). I will add a pic to the red chutney soon! Grinding in some mint leaves is a ..read more

Palak Paneer served with plain rice Palak Paneer is a very traditional and prominently a North Indian dish made with Palak(Spinach) and Paneer(cottage cheese). I am doing a quicker version of this dish. Traditionally you blanch the spinach first and grind it and then grind another paste with onion and other spices which gives the gravy a prominent rich deep green colour. The variations I have made I am cooking the spinach, tomatoes, onions with some spices and then blend it to altogether to make a delicious puree. Tomatoes are optional. Some people use it some don’t. I have used it for the re ..read more

Indian fried and puffy bread (or Poori) is one of my favourite Indian breads (Probably because it is deep-fried). I can eat this for breakfast, lunch or dinner. Served alongside various amazing curries. I love mine with simple potato curry (as seen in the picture below) or with a chickpea masala. The dough is slightly different from the Phulka(Chappathi) dough in making. We use less water to make the poori dough. I use little water at a time just enough to form a firm dough. I close this and keep it aside at least for 30 minutes. I then knead the dough for roughly 5 minutes before rolling ou ..read more