Monday, December 26, 2016


These are the delectable methi flavoured puries loved by everyone in my family. These are great for breakfast and also as a great snack for tea time. It is also a perfect food to take for long journey as there is no need for any side dishes. I love to have this methi puri with Tomato thokku which I learn from my niece. Recipe for tomato thokku coming soon ;)
In this I have used simple dried kasuri methi leaves which is easily available in super markets. Or else using fresh methi leaves also taste good. Additional of besan gives you a bright colour and nice texture to your puries. Do try this recipe for sure :)


1 Cup Wheat flour

1/ 4 Cup Besan

1 tbsp Rava.

1 1/2 tbsp Kasuri Methi.

1 tsp Chilli pd

1/4 tsp Haldi

1/2 tsp Ajwain

1 tsp Grated Ginger.

3 tsp Oil

Pinch of Hing

Salt to taste.

Oil for deep fry

Water as per needed.


In a big mixing bowl add all the ingredients one by one except water and oil for deep fry. Mix well so that all the masala and methi leaves spreads equally. The amount of water depends on the quality of wheat flour so add water accordingly to make a tight firm dough. Cover and keep it aside at least for 15 min. Divide the dough into small balls. Meanwhile heat oil in a pan\ for deep frying. Now roll the small balls into thick puries and gently slide them into the hot oil. Fry them on both the sides. Drain them on a tissue and serve hot hot.


Thursday, December 22, 2016


This is a tried recipe from Raks Kitchen. As always I am a big fan of her :) Each and every dishes ends up into perfection. One among is the Potato kurma  which is very flavourful and rich. It goes well with puries. I usually make kurma with mixed veggies but this is somewhat unique only with potatoes and i am sure its a super hit recipe for the potato lovers.
For knowing the recipe details please click here -


Tuesday, December 20, 2016


Quail eggs or the kaada mutta has 4 times nutritious value than a chicken eggs or duck eggs. It has lots of health properties in them like it increase your immune and memory, cures cough and asthma, balance cholesterol, reduce blood pressure, prevents chronic diseases and many more. The long list of minerals and proteins found in these tiny little eggs :)
On my current visit to kerala, I tasted boiled quail eggs for the first time in one of my cousin's place and I really loved it. The taste was pretty much like the normal eggs. The outer appearance and the size just nailed me. The very next day, I was lucky enough to see my nieces bought few eggs for me to take back to my home. I wish I get those eggs here in Mglore :( ....
Back to my dish, These Quail egg pepper roast is a great side dish  which is very popular in Kerala. It is a flavourful pepper based masala that can goes well with any of your favourite main course. I added Soya sause in my recipe as I would say thats one of my secret ingredients that not only makes the dish delicious but look wise it look more appealing and dark.  My daughter likes to have like a snack ..hahah .....


9 Quail eggs (boiled)

2 Onions chopped

2 tbsp Garlic chopped

1 tsp Fennel seeds

1 Sprig of Curry leaves

1 tbsp Crushed pepper pd

1/2 tsp Turmeric pd

1 tsp Dark Soya sause.

1 tbsp Oil

A pinch  of Garam masala ( optional )

Salt to taste.


Remove the shell of boiled quail eggs and keep it aside. Heat a non stick pan. Add 1/2 tsp pf oil and drop the eggs. Roast them all till you see a nice brown crunch on both the sides of eggs. This gives a nice texture. Transfer them in a plate. In a same pan, add remaining oil. Once its hot add in fennel seeds, onions and curry leaves. Fry until onions turns translucent. Now add the turmeric pd, half of pepper pd, and a pinch of garam masala and stir well. Add soya sause and season it with salt. Once the masala are fry ed drop in eggs and cover for a min. Last but not the least, before transferring them in a plate, add the remaining half of pepper and stir well so that you can get a peppery taste.

Serve hot


Sunday, November 27, 2016


Chicken chops are real treat for chicken lovers. The mix of Indian spices and the crunch of onions and capsicum makes this dish so tasty and delicious.I absolutely love it every time I prepare it. The longer this dish sits,the most flavourful it becomes and its quiet easy as well to prepare. Do try this for sure :)

500 Grams Boneless Chicken

2 Onions cubed

1 Capsicum cubed

1 tbsp Garlic

1 tsp Red chilly pd

1/2 tsp Turmeric pd

2 tsp Pepper pd.

1 tsp Coriander pd

Few Curry leaves.

2 tsp Vinegar.

1 tbsp Chicken masala.

2 tsp Oil

Salt to taste.

Coriander leaves for garnish.


Cut the boneless chicken into small pieces. Clean and keep it dry. Now marinate with salt and turmeric pd and refrigerate it for about half an hour
Heat oil in a kadai. Add chopped garlic and fry till golden brown followed by half of cut ted onions. Saute it for 2 min and add in curry leaves and all the masala pd except pepper pd. Add marinated chicken and mix well. Cover with a lid  and allow to cook for about 20 to 25 min. Chicken will get cooked in its own water. So no need to add water at all. Once its cooked ,add in the capsicum and rest of the onions and fry till the veggies gets half cooked, Lastly add in vinegar and pepper pd. Garnish with coriander and serve hot hot.


Friday, November 25, 2016


Dal makhani is one of the most and popular dish originating from Punjab region. Its soo delicious and flavourful dish cooked with whole black lentil with red kidney bean, lots of butter and with light blend of Indian spices. A dollop of butter on top gives you the authentic and traditional taste to this recipe. The best combi which goes well with dal makhani is Garlic naan... Tastes yummy right?

1/2 Cup Black lentil

1/4 Cup Red kidney bean

1 Onion

2 Tomatoes

1/2 tsp Jeera.

3/4 tsp Chopped Ginger

3/4 tsp Chopped Garlic

2 tsp Red chilly pd

1/2 tsp Turmeric pd

1 tsp Coriander pd

1 Green chilly

2 tsp Garam masala

2 tbsp Heavy cream

1 tsp Crushed Kasoori methi.

3 tbsp Butter.

Salt to taste

Water as needed

Coriander leaves for garnishing.


Rinse and soak lentil and kidney bean for 7 to 8 hours.  Pressure cook them until soft. Once its done, mash it well and keep it aside.
Heat add 2 tbsp butter in a kadai. Add jeera and onions and fry till translucent. Add in chopped ginger and garlic and fry till the raw aroma disappears. Next drop in the tomatoes and stir well till it becomes mushy followed by red chilly pd, turmeric pd, coriander pd. Saute it well till you see the masala leaves its side. Then add the mashed cooked dal to the masala. This gives a thick texture to the gravy. Put adequate water as  per required and sim it for about 10 min.
Now the final is to add in the fresh cream and sprinkle garam masala and couple of crushed kasoori methi. Stir once and transfer them into a bowl. Garnish with fresh coriander leaves and serve hot.