Wednesday, November 27, 2013


Paneer tikka's is the best and perfect starters which can be baked or grilled or fryed. Since I dont have oven yet, I have shallow fryed. It can be cooked with different variations with different ingredients as one wish to prepare it. In this, the strong flavour of mint is well combined with the mild texture of paneer. If you have left over tikki's, then you can make a dinner itemby sandwiching between buttered or with ur fav chutney applied breadslices.


1 Cup Grated Paneer.

1/2 Cup Boiled Potato or 1 or 2 Breadslices(soaked in water and squeezed)

2 Pearl Onions.

1 tsp Grated Ginger.

1 tbsp Coriander leaves.

1/2 tbsp Mint leaves.

1/2 tsp Garam masala.

1 tbsp Cornflour.

1 tsp Pepper powder.

1 tsp Chat masala.

Breadcrumbs for coating.

Salt to taste.

Oil for shallow fry.


Mix all the ingredients in a bowl except oil and chat masala. If ur breadslices then dip it into water, squeeze out excess water and mix well. Apply oil on ur palms and make small flattened round shaped and keep a side. Heat oil in a pan for shallow fry. Coat the tikki's  in breadcrumbs and shallow fry on both the sides or until u get a nice brown crust on both the sides. Serve hot with a sprinkle of chat masala on top.


Sunday, November 24, 2013


Thesedays I have become a very big fan of chettinad cuisine and have tried nearly 4 to 5 items fo far. Once I was in fish chettinad  hunt in google when I came across one blog named  ''SHARMIS PASSIONS'' where exactly the page I wanted. I followed her recipe the way she explained and the result was just delicious to satsify my taste buds. I thank her from the botton of my heart for sharing such yummy treat. For recipe please click  here...

TIPS :  Use coconut oil whenever u prepared recipe with fish. Its gives u a nice aroma. The flavour in coconut oil takes a simple dish to a new level.


Thursday, November 21, 2013


Batate song is a spicy and sour potato curry very authentic and popular to konkani cuisine. Normally this curry when its served during wedding occasion, the colour is very very reddish and is extra spicy that kids most of the time avoid. Since I love spicy flavour, it suits me a lot. But when ur making at home, you can reduce the amount of heat according to ur likings.

Batate song can be prepared with or without coconut. I would say if ur going for sidedish, avoid adding coconut and if ur looking for gravy, for eg with idiappam, or with rice, then addition of coconut would be tasty. My version is with coconut and I had a nice combi with idiappam for dinner.


2 Cups Boiled Potato.

1 Onion.

3/4 Cup Grated Coconut.

6 Red Chilly (Kashmiri chilly)

2 tsp Coriander seeds.

1/2 tsp Tamarind extract.

Salt to taste.

Water as needed.


Heat 1 tsp oil in a pan. Add grated coconut, red chilly, coriander seeds and fry till coconut turns slight brown. Cool the mixture and grind into smooth paste adding tamarind extract plus adequate water. Keep it aside. Heat 1 tbsp oil in a another pan. Fry onion till they turn translucent. Then add the grounded masala with salt. Pour adequate amount of water and bring the gravy to boil. Add chopped potato and reduce the flame for 2 to 3 min covered with a lid. Stir again till the masala gets well combined with potato and the gravy turns thick. Serve hot with rice or idiyappam.


Wednesday, November 20, 2013


Avocado is otherwise called as Indian butter fruit or makhanphal. Its is a good source of potassium, vitamin C, E and K. When you look upon health benefits, its very good for diabetes, arthritis, skin problems, weight loss and many more. It acts as an healthy ingredient on ur diet too. I have seen people using avocados in salads and dips but never tasted its drink.So for the first time, try ed making its milkshake which was not only refreshing but also rich and creamy in texture. My daughter just loved it :)


1 Ripe Avocado

2 Cup Cold Milk or Almond milk.

1tbsp Sugar.

A drop of Vanilla essence.


Peel the avocado and cut in half. Discard the pit. Scoop the flesh and blend all the rest of the ingredients into blender until smooth and creamy. (Add or less the quantity of milk according to ur wish to make ur shake as thin or thick, depends on the size of ur fruit.)

Pour into ur serving glass :)


Monday, November 18, 2013


''Cutlets'' are very popular, simple and easy snacks. This time, I had a twist adding sweet potatoes instead of normal potatoes which was much more healthier version. The taste was superb with a mix of sweet and also spicy. It can be had as a perfect starters for the parties or as a tea time snacks. Do try this -


2 Boiled Sweet potato.

1/2 Cup Grated Carrots.

1 tsp Ginger paste.

1 tbsp Chopped Onions.

1 tsp Red chilly pd.

1/2 tsp Garam masala pd.

1/4 Cup Chopped Coriander leaves.

1 tsp Chopped Mint leaves.

1 Cup Bread crumbs.(appro)

Salt to taste.

Oil for shallow fry.


Mash the boiled sweet potatoes.  Add all the ingredients except oil. For the binding purpose add 2 to 3 tbsp bread crumbs and mix thoroughly. Now divide the mixture equally. Make small balls and flatten it. Now toss each flatten cutlets into breadcrumbs and shallow fry them on a grilled pan or normal pan till golden brown or until done. Serve hot with a dip of green chutney.


Monday, November 4, 2013


This is spicy curry with boiled eggs cooked in onion tomato gravy with blend of Indian spices. In this, the finishing touch of kasoori methi is the key element which ends up with an irresistible aroma and flavours. This culinary gem of north indian cuisine makes for a decent side dish with pilaf, paratha or naans. I served with plain roti's with spicy fish fry.


1 Onions.

2 Tomatoes

4 Cloves of Garlic.

1 tsp Chopped Ginger.

3 to 4 Cashews.

Pinch of Khus khus.

Water as needed.


2 Boiled Eggs

1 Chopped Onion.

2 tsp Kashmiri Chilly pd.

1/2 tsp Turmeric pd.

1 tbsp Garam masala.

1 tsp Cumin pd.

Pinch of Ajwain.

1 tbsp Crushed Kasoori methi

1 tbsp Heavy cream

1 tbsp Butter

1/2 tsp Oil.

Salt to taste.


Grind the items mentioned above adding adequate water. Slice the eggs and keep it aside.

Heat butter and oil together in a pan. Add onions and fry till it turns translucent. Then add the grinding mixture and fry till the raw smell disappears. Add all the powders and saute followed by ajwain. Then add adequate amount of water and bring to boil.  Reduce the flame and then add heavy cream and stir until the gravy becomes thick. Drop in sliced egg and garnish it with crushed kasoori methi or fresh coriander leaves.

Serve hot with naans, or chapatti.