Wednesday, October 29, 2014


Lemon rice one of the most popular rice recipe from South India. In this the steamed rice is mixed up with spiced lemon. The one I like the most is the crunchiness of peanuts on every bite is just awesome. Its very simple, refreshing and perfect to pack on a holiday trips.


1 Cup Steamed yellow Rice.

1/4 Cup Peanuts.

1 tbsp plus half Lime juice.

1 tbsp Grated or Chopped Ginger.

1 Green chilly or Dried red chilly

11/2 tsp Mustard seeds.

1 tsp Urad dal.

1 tsp Channa dal.

Few Curry leaves.

Pinch of Hing

Salt to taste.

1 tbsp Oil.


Heat oil in a pan. Add mustard seeds. Then add urad dal and channa dal and fry till the dals becomes brown. Then put ginger,curry leaves, hing and green chilly followed by peanuts with salt. Saute it till u get a nice aroma and the ingredients are well fried. Add the steamed yellow rice and at last the lime juice. Cook on low heat for about 2 min. Serve hot


Tuesday, October 28, 2014


My first trial of making mango icecream was a superhit. Infact it was a proud moment making homemade icecreams and to admire my family tasting the fresh tasty chill delight specially my kiddo :) Its very simple and quick to prepare but the only thing is its freezing time to set is long. I adopted this recipe from one of my fav chef Sanjeev kapoor ji. Make a note that the milk and cream used here is chill and sweetness can be added according to ur taste.


1 Cup Mango Puree. ( Alphonsa mango )

1 Cup Chilled Milk.

1 Cup Chilled Cream.

1 Cup Milk Powder.

1/2 Cup Powdered Sugar.


In a mixer, add all the ingredients one by one and blend for about 2 min or until it becomes smooth creamy paste. Immediatly keep the mixer for setting in a freezer. Makesure the vessel should be closed with a lid tightly inorder to avoid crystals. Freeze for atleast 2 hours. Then remove from the freezer and blend it again in a mixie. Repeat the same after every 1 hour for 2 times to make its extra creamy, smooth and fluffy icecreams. :)


Sunday, October 26, 2014


A simple and quick tomato curry which is very creamy and tasty with phulka or roties. A pleasant note for this curry is that it just need the common ingredients which is easily available at home any time :) I have added fresh cream at last for the creamy flavour and if you want to avoid that you can substitute with milk too.


2 Onions.

2 Medium Tomatoes (ripe)

1 tsp Jeera.

2 tsp Red chilli pd.

1/2 tsp Turmeric pd.

1/2 tsp Garam masala (optional)

1/4 cup Fresh cream.

1 Sprig of Curry leaves

1 tbsp Coconut oil

Salt to taste.


Heat oil in a pan. Add jeera and onion. Sprinkle some salt on top so that the onions get cooked faster. Add curry leaves followed by tomatoes. Fry it till it becomes mushy and oil starts coming out of the mixture. Now add the chilli pd, turmeric and garam masala. Saute for 2 min. Drop in fresh cream and remove from flame. Garnish with fresh coriander leaves and drizzle som cream on top and serve hot with chappati or naan.


Saturday, October 18, 2014


Soya chunks is an excellent source of protein and rich in vitamin B. I make it a point to include this on my diet :) Though it does not have its own flavour, but has the power to absorb the flavouring when it is mixed with the gravy. Whenever I feel like having non veg or whenever I crave to have when the meat is not at home, I satisfy my taste buds preparing such curries :) because it is known to be synonyms for vegetable meat. Now coming back with recipe, it is a simple and healthy dish where cooked soya are added to the freshly Indian spices, onion and tomato. This yummy and pleasantly spicy curry makes a perfect side dish with chapati or paratha or naan,


1 Cup Cooked Soya.

2 Onions.

2 Medium Tomatoes.

1 tbsp Ginger Garlic paste.

1/2 tsp Turmeric pd.

2 tsp Red chilly pd.

1 tsp Coriander pd.

1 1/2 tsp Kitchen king Masala.

1/2 tsp Jeera.

1 tbsp Butter.

1/4 Cup Milk.

Coriander leaves for garnish.

Salt to taste.

Water as needed.


Cook the soya according to the instruction given on the pack. Once its done keep aside on a plate. If the soya is big enough, then u can even cut into two and keep.

Heat butter. Add onions and saute till its slight brown. Add ginger garlic paste and fry. Next drop in tomatoes and all the spice powder given above. Saute nicely till the raw smell disappears. Allow the mixture to cool and later grind into smooth paste. Heat butter and jeera. Pour in the masala and fry again for about 2 min. Add milk and adequate amount of water and bring it to boil. Drop the cooked soya and saute till it is covered with all the masala. Cover with lid and sim for about 1 min. Garnish with coriander leaves and serve hot with roties or naan.