Tuesday, February 28, 2017


Indian Cottage Cheese mixed up with Onion Tomato Spinach gravy nothing but 'Palak Paneer' is one of the popular dish from North India. It is the delicious mix of flavour, taste and texture in each bite. Most of the people blanch palak and then puree them. But here I have just sauteed leaves in butter along with few ingredients  (leaves gets cooked up in its own juice) and then grind ed into a fine paste without loosing any of its nutritious value. One more tips I adopted from my uncle is that to add crumbled paneer into the gravy that just tastes fabulous. It thickens the gravy and at the same time gives you a nice munchy bite. The cubed paneer in this recipe has been  shallow fried. You can however add them without frying too.


2 Bunch Palak (only leaves)

1/2 of Onion

3 Cloves of Garlic

1 tsp Ginger

2 Green chilly

2 tsp Butter.

Pinch of Salt.


2 Onion

1 Tomato

1 Cup Cubed Paneer (fried or non fried)

1/2 Cup Crumbled Paneer.

2 tsp Jeera

2 tsp Ginger Garlic paste

2 tsp Red chilly pd

1 tsp Turmeric pd

3 tsp Coriander leaves

1 1/2 tsp Garam masala

1 Tbsp Butter

Water as needed.

Salt to taste.


2 tbsp Cream.


For preparing puree, heat butter in a kadai. Add garlic, green chilly , onion and ginger and fry for about 2 min.. Add the cleaned palak with salt and mix well. Reduce the flame and cover with a lid. Palak will get cooked in its own water within a min. Switch off the flame and allow them to cool. No problem if water remains. Grind them into a puree and keep it side.

Heat butter in a kadai. Add jeera followed by onions. Fry them till translucent. Add in the ginger garlic paste and fry till the raw smell disappears. Then add all the masala powder except garam masala. Once the masala gets fry ed, add in the tomato. Once the tomatoes turns mushy, add the crumbled paneer and saute well. Finally drop it in the palak puree and stir well. Add adequate water  and bring them to boil. Sprinkle garam masala and stir again.

Pour the gravy into a serving bowl and garnish with fried paneer. If anyone likes cream on top then drizzle few drops on top and serve creamy palak paneer gravy :) Serve them with roties or parathas.


Tuesday, February 21, 2017


Arrowroot is found growing wildly in India mostly in the state of Orissa  and Kerala. Koova Podi or Arrowroot is one of the important natural source of nutritional starch. Arrowroot has many medicinal properties and very good for the stomach, facilitates weight loss, treatments for skin problems,and also is an ideal food for infants too. There is no known dangers or toxicity to arrowroot. 
Using this powder, we make yummy desserts ie Halwa.  But this time, my hubby Mr 'R' came up with spicy dish using arrowroot pd which was so delicious. The Munch bite of coconut and crunchy curry leaves makes this dish extra perfect :) Its very simple to make and nobody can go wrong with this.

1/2 Cup Arrowroot powder

2 Onion chopped

1 Carrot grated

2 tsp Grated Ginger

1 Green chilly.

Few curry leaves

2 tbsp Coconut grated

1/2 tsp Turmeric pd

1 tsp Chilly powder.

1 1/4 Cup Water

2 tsp Oil

1 tsp Ghee.

Salt to taste.


1 tbsp Oil

2 tsp Mustard seeds

Pinch of Hing

1 tbsp Chopped Curry leaves


In a bowl, dilute arrowroot pd with coconut and keep it side.Mix it thoroughly to form a solution without lumps. Heat oil in a kadai, Fry ginger. green chilly and onions till golden brown. Then add grated carrots and saute till its cooked. Add in turmeric, chilly pd and fry till the raw smell disappears. Season with salt. Now slowly add in the arrowroot mixture and stir continuously. The mixture will start leaving the sides of the pan and will slowly attain the thickness and becomes a whole mass. At this stage, add ghee and immediately remove from the flame. Transfer them to a greased plate. Allow them to cool. 
For the tadka, heat remaining oil in a pan. Add mustard seeds. Once it gets crackle, add chopped curry leaves and pour on the dhoklas. Cut into desired shapes and serve.


Thursday, February 16, 2017


I have become a big fan of quail eggs but sad that I don't get those at Mangalore :( . But whenever I visit Kerala I make sure I get them without fail. So this time I try ed out something special. That's the egg fritters which not only looks dam cute but so tasty as well. Its is a great combo with a cup of tea or coffee as an refreshing evening snack. It also makes a good addition for a party menu.


10 Boiled Quail eggs

Salt and Pepper to taste.


1/2 Cup Besan

2 tsp Rice flour.

2 tsp Ginger garlic paste

1 tsp Jeera pd

1 tsp Red chilly pd

1/2 tsp Ajwain.

Pinch of Soda

Pinch of Hing

Salt to taste.

Water as needed.

Oil for deep fry.


Chaat Masala.


Marinate eggs with salt and pepper and keep it side for atleast 15 min.

In a bowl, Mix all the ingredients mentioned under batter except oil. The consistency of water should be thick so that the eggs are well coated.

Heat oil in a kadai. Dip the marinated eggs in the batter and deep fry them carefully till slight brown.

Sprinkle with chaat masala on top and serve hot.


Wednesday, February 1, 2017


Yet another super delicious healthy kozhumbu learnt from one of my blogger pal from Raks kitchen :) Her picture was very attractive and eye catching which pushed me to try this tasty dish. I have followed each and every step mentioned on her page :) Normally we all use the curry leaves as a flavouring agent but at the end rather than eating we just throw it away. But in this recipe, curry leaves plays an important role as we have used the main ingredient to the maximum level which not only enhance its taste and flavour but also offers wonderful health benefits both externally and internally.
So thanks alot raks for sharing healthy dish. Its truly very delicious :) For the recipe please click here