Sunday, May 31, 2015


Jeera rice is a popular dish in North India. Its so simple and easy rice item flavoured with Cumin seeds and spices.You can also top with fried onions to look more attractive on special occasion. Serve hot with dal fry or with dal makhani which is one of the best combo I say :) or with any of ur fav curries :)


1 Cup Basmati rice

2 tsp Jeera.

2 Small Bay leaves

3 Cloves of Garlic

1 Small Onion.

1 inch Cinnamon.

11/2 Water.

1 tbsp Ghee.

Salt to taste.


Clean, wash and soak rice for an half an hour. Heat ghee in a small pressure cooker. Add jeera, bay leaves, garlic, onion and cinnamon. When Jeera crackle, add the rice and fry for 2 min in ghee. Add salt and water. Bring to a boil and pressure cook for 2 whistle in medium flame. Serve hot.


Friday, May 29, 2015


This is the second recipe I tried using Air fryer. It was tasty at the same time quick and healthy.


500 Grams Paneer.

1 Big Capsicum.

1 Onion.

Small Tomato.



1/2 Cup Hung Curd

1/2 tsp Red chilly pd.

1/4 tsp Turmeric pd. 

1/2 tsp Coriander Jeera pd.

1 tsp Lime juice. 

Pinch of Ajwain.

Salt to taste.

Chat masala just to sprinkle


Cut paneer, onion tomato and capsicum into chunks. Marinate the veggies mentioned above under marination. Let it sit for an hour. Now preheat the airfryer at 180 degree fpr 5 to 7 min. Meanwhile skewers the veggies and paneer alternately on skewers or tooth pick. Now brush the wire rack with oil. Place the tikkas carfully  and air fry for 10 min or golden brown. Sprinkle with chaat masala and serve hot :)


Thursday, May 14, 2015


My first experience with Air fryer was amazing. When I visited my uncle's place, he showed me how to make french fries with very few drops of oil....Can u believe it?.. And the final result , yes I was surprised to see those golden prfect fries and extremely impressed how effortless it was. Within a couple of min, french fries were ready. Its non greasy in taste with a slight crunchy on the outside and soft in inside (perfectly cooked) This is probably one of the quickest and healthiest snack I have ever had. Only the thing which is important is to set exact proper timing and toss them in between to make sure the fries are cooked evenly.


2 Big Potatoes

1 tbsp Oil.

Salt to taste

Pepper to taste (optional)

Peel the potatoes and cut them wedges or 1/4 inch by 3 inch strips.  Soak them for about 10 min  in salt water under cold water.
Dry the potato wedges well. Add oil and mix well. Now preheat Air fryer for about 5 min at 180°C.
Then place the wedges carefully in greased air fryer basket and set timer for 15 min. Make sure to toss in between so that it is fryer evenly. If you need little more brown fries then keep another a min.
Remove and add the seasoning as required.
Serve hot with tomato ketchup.


Tuesday, May 12, 2015


Gongura is nothing but Red sorrel leaves which has a tangy, sour flavour. Its a very popular dish of Andhra pradesh. Most of their dishes are super spicy but we can adjust the spice level  accordingly. Make sure when preparing this chutney, use only gingelly oil because its not only tasty but also keeps the chutney fresh for longer period. Its definitely a finger licking dish.


1 bunch of Gongura leaves (washed and cleaned leaves only)

1 tbsp Mustrad seeds.

1 tbsp Urad dal.

1/2 tsp Methi seeds.

Pinch of Hing.

1 Green chilly.

5 Dry red chilly.

Few curry leaves.

100 ml  Gingelly oil

Salt to taste.


Heat oil in a pan. (reserve 1 tbsp of oil ) Add urad dal, methi seeds, green chilly and 4 dry chilly and roast them. Remove from pan and then add cleaned gongura leaves, salt and fry for about 3 min till the water from leaves gets evaporated. Do not add water all. Keep it aside and allow to cool. Later coarsely grind the tempering mixture followed by the sauted gongura leaves.

Now heat remaining oil and add mustard seeds, red chilly, hing and few curry leaves. Saute and add the grinded paste and fry again for about 5 min. This will make the chutney stay for more than 2 weeks.


Monday, May 11, 2015


Most of the time I never add any additional ingredients when I prepare something with ladyfinger as a side dish except onions ;) And this is something new I have come across as adding peanuts to the bhindies makes the dish not even crunchy but also even more nutritious. I am sure you would surly love this combi. Its simple and yet tasty dish.


1/2 kg Bhindi

1/4 cup Peanuts

1/4 cup Grated Coconut

1 tsp Mustard seeds.

1 tsp Urad dal

1 Green chilly

1/4 tsp Turmeric pd.

1/2 tsp Lime juice(optional) This avoids the stickyness of the veggie

1 tbsp Oil

Salt to taste.


Heat oil in a non stick pan. Add mustard seeds and urad dal. When the dal turns brown, add green chilly, bhindi and salt. Stir and close with a lid under low flame. Meanwhile mix turmeric pd with grated coconut and keep aside. When the bhindi's are half cooked, add the peanuts, lime juice and cook for another 5 more minutes. Make sure u give it a stir in between. Once the veggie is almost cooked, add in the grated coconut turmeric mix and stir well. Transfer them into a serving bowl and serve hot with rice :)


Thursday, May 7, 2015


Paneer amritsari is totally a flavourful snack item that can be easily prepared at home with a very less ingredients. I can say its one of the best and easiest paneer recipe served as a starters or as an accompaniment. I got this recipe from Sushma Mallya who has wonderful blog with lots of innovative recipes.Thanks dear for sharing this recipe :) It was fab and was just according to my expectation. :) Guys this is a must recipe with full of  tasty simple flavours. For ingredients please click Here -


Sunday, May 3, 2015


Bharwa baigan is nothing but baby brinjals stuffed with delectable spices makes it very palatable. Its a good side dish for rice and even chappathi.


10 to 12 Small Brinjals.

1/2 Cup Peanuts.

1/2 Cup Grated coconut.

1 tsp Jeera

1 tbsp Sesame seeds.

1 tsp Pepper pd.

Few Curry leaves.

1/2 tsp Amchur pd.

1 tsp Chilly pd

2 tsp Coriander Jeera pd

2 tbsp Oil

Water as needed just to grind.

Salt to taste.


Remove the stem of the brinjal and make cross slits taking care not to separate the segments. Insert them in water.

Now dry roast peanuts, followed by jeera, sesame seeds, peppercorns and curry leaves. Allow them to cool. Blend the masala adding coriander leaves and with the spice powder adding adequate amount of water.

Now fill the split baigan with half of the paste. Heat oil in a nonstick pan and arrange those filled masala baigan neatly. Cover with the lid and reduce the flame. Stir occasionally until the brinjals are cooked and roasted on both the sides. Turn off the heat and transfer into a serving platter.