Tuesday, November 25, 2014


1. Small Eggplant (Cut into Cubes) -- 2Cups
2. Potatoes (Cut into Cubes) -- 1/2Cup
3. Cumin Seeds -- 1Tbsp
4. Chopped Onions -- 1Cup
5. Chopped Tomato -- 1Cup
6. Salt -- To Taste
7. Green Chilli -- 2
8. Curry Leaves -- 4-5
9. Turmeric Powder -- 1/4Tbsp
10. Oil -- 2Tbsp
11. Cumin Powder -- 1Tbsp
12. Coriander Powder -- 1Tbsp
13. Garam Masala -- 1 1/2 Tbsp
14. Red Chilli Powder -- 1Tbsp (You Can Reduce it also)

Method To Prepare:
1. First heat Oil in a pan and add Cumin Seeds, Green Chilli, Turmeric Powder and Curry Leaves.

2. When Cumin Seeds start spluttering add Chopped Onions to the pan and fry till they become translucent.

3. Then add Chopped Tomato to it and cook till it becomes soft.

4. Once the Tomatoes are soft, add Salt, Cumin Powder, Coriander Powder, Red Chilli Powder and Garam Masala.
5. Mix Everything Well.....
6. Now add Cubed Potatoes and cook for 2min.

7. Then add Cubes Eggplant Pieces.

8.  Mix everything well and Let it cook on low flame by covering it with a lid.
9. Finally Tasty Aloo-Baingan is Ready To Serve.

Enjoy it either with Roti or Hot Steamed Rice...........

Wednesday, November 19, 2014


1. Methi Leaves / Fenugreek Leaves (Finely Chopped) -- 1/2Cup
2. Basmati Rice -- 1Cup
3. Corn Kernels -- 1/4Cup
4. Bell Peppers Chopped -- 1/4Cup
5. Salt -- To Taste
6. Finely Chopped Ginger & Garlic -- 2Tbsp Each
7. Green Chilli -- 4
8. Cinnamon Stick ( 1 Inch ) -- 1
9. Bay Leaves -- 2-3
10. Cashews -- Handfull
11. Cloves -- 5
12. Oil -- 4Tbsp
13. Chopped Onions -- 1/4Cup
14. Cumin Seeds -- 1Tbsp

Method To Prepare:
1. Heat Oil in a Pressure Cooker and add Cumin Seeds, Bay Leaves, Cinnamon Stick, Cloves, Green Chilli, Ginger&Garlic And Cashews.

2. Fry them for 2-3min and then add Onions and fry till they become translucent.

3. Then add Corn Kernels and Bell Peppers and Mix well.

4. After 2min add Chopped Methi Leaves and Salt. Mix everything well.

5. Now add 1Cup of Basmati Rice and 2Cups of Water to the Pressure Cooker and close it with a lid.
6. Cook upto 2 Long Whistles.
7. Finally Tasty Corn-Methi Pulao is Ready To Serve.

Monday, November 17, 2014


1. Tindora Chopped -- 2Cups
2. Coriander Seeds -- 1Tbsp
3. Cumin Seeds -- 1Tbsp
4. Salt -- To Taste
5. Turmeric Powder -- 1/4Tbsp
6. Green Chilli -- 4
7. Tamarind
8. Mustard Seeds, Curry Leaves And Red Chilli -- For Tampering
9. Oil -- 4Tbsp
10. Channa Dal -- 1Tbsp

Method To Prepare:
1. Add 3Tbsp of  Oil and add Chopped Tindora, Cumin Seeds, Coriander Seeds, Tamarind, Turmeric Powder and Green Chilli to it.

2. Cook till it becomes soft and let it cool down.
3. Then transfer everything to a blender and blend it to smooth paste.
4. Finally Tamper it with Curry Leaves, Red Chilli and Mustard Seeds and Serve with Hot Steamed Rice.
5. Tasty Tindora Chutney is Ready to Serve.....

Thursday, November 13, 2014


1. Butternut Squash (Peeled And Cubed) -- 1Cup
2. Tofu -- 1Cup
3. Ginger And Garlic (Chopped) -- 1Tbsp Each
4. Chopped Green Bell Peppers -- 1/2Cup
5. Salt -- To Taste
6. Chopped Onions -- 1Cup
7. Coconut Milk (5OZ Tin) -- 1
8. Thai Red Curry Paste -- 2Tbsp
9. Dark Soy Sauce -- 1Tbsp
10. Olive Oil -- 3Tbsp

Method To Prepare:
1. Heat Oil in a pan and add Ginger and Garlic to it. Fry for 2min.

2. Then add Onions to the pan and fry till they become translucent.

3. Now add Butternut Squash Pieces and Green Bell Peppers.
4. Cook them for 2min and later add Coconut Milk, Thai Red Curry Paste, Soy Sauce, Salt and 1/2Cup of Water. Mix well and let it cook on low flame till the Squash becomes soft.

5. Now add Tofu Pieces to the pan and mix everything gently. 
6. Let it cook on low flame for 10-15min so that coconut milk becomes thicker.
7. Finally Tasty Thai Style Butternut Squash And Tofu Curry is Ready To Serve.

Tuesday, November 11, 2014


When you can make Fresh Instant Rava Idly at home why to buy the Instant Mix from the market in which chemicals will be added to make them store for years...........
Come lets see the Recipe to make Fresh Instant Rava Idly.....

1. Semolina / Sooji -- 1Cup
2. Cashew Nuts (Broken into Small Pieces) -- 1/4Cup
3. Mustard Seeds -- 1Tbsp
4. Salt -- To Taste
5. Curry Leaves (Finely Chopped) -- 1/4Cup
6. Finely Chopped Ginger -- 2Tbsp
7. Curd (Yogurt) -- 1/2Cup
8. Water -- If Required
9. Oil -- 2Tbsp

Method To Prepare:
1. Heat Oil in a pan and add Chopped Curry Leaves, Cashew Nuts, Mustard Seeds and Chopped Ginger.

2. Once the Mustard Seeds start spluttering, add Sooji to it and fry till it turns to nice golden brown color.

3. Now the Rava Idly Mixture is ready. You can store this in the refrigerator for long time.
4. When you want to make Idly, take the mixture into a bowl and add Salt and Curd to it.
5. Mix well and bring to the normal Idly batter consistency.
6. Now take the idly plates and pour ladle full of batter into them and steam cook the idlies.
7. Finally Tasty Instant Rava Idly is Ready To Serve.

Serve them Hot with Coconut Chutney

Monday, November 10, 2014


1. Spinach Leaves -- 1Cup
2. Wheat Flour -- 1/2Cup
3. Rice Flour -- 1/2Cup
4. Gram Flour (Besan) -- 1/2Cup
5. Salt -- To Taste
6. Finely Chopped Onions -- 1/2Cup
7. Finely Chopped Green Chilli (Optional) -- 1/4Cup
8. Oil -- 1/4Cup
9. Finely Chopped Ginger -- 1Tbsp

Method To Prepare:
1. Firstly add Spinach Leaves to the pan with 1Cup of water Boiling water and blanch them.
2. Now take a bowl and add Wheat Flour, Rice Flour, Gram Flour, Salt, Onions, Green Chilli, Ginger and blanched Spinach.
3. Add required amount of water little by little and prepare the dough.
4. Apply Oil to the dough and leave it aside for 5-10min.

4. Now divide the dough into small equal portions.
5. Take a zip lock cover (Or) aluminium foil. Take small ball of the dough and spread it with your hand by applying oil.

6. Now place it on a hot tawa and sprinkle oil over it.
7. Roast it nicely on both the sides.
8. Finally Tasty Spinach Thalipeeth is Ready To Serve.......

Tuesday, November 4, 2014


1. Kale Leaves (Finely Chopped) -- 1Cup
2. Quinoa -- 1/4Cup
3. Salt -- To Taste
4. Heavy Cream (You Can Even Use Whole Milk instead of Heavy Cream)  -- 1/4Cup
5. Chopped Onions -- 1/2Cup
6. Chopped Carrots -- 1/4Cup
7. Garlic Cloves (Chopped) -- 3
8. Green Chilli -- 2-3
9. Butter -- 2Tbsp
10. Sugar -- 1/4Tbsp

Method To Prepare:
1. First heat Butter in a pan and add Garlic Cloves and Green Chilli. Fry till Garlic turns to nice golden brown color.

2. Then add Chopped Onions to the Pan and fry till they become translucent.

3. Now add Carrots and cook till they become soft.

4. Once the Carrots are soft, add the Chopped Kale Leaves and Salt.. 

5. Cover it with a lid and cook till the Kale Leaves are cooked nicely.
6. Then let it cool down completly.
7. Now add everything to a blender and blend into smooth paste.
8. Transfer this paste to the pan again and add Heavy Cream and Sugar. 
9. Mix everything well and let it boil for 5-10 Min on low flame.
10. Finally Tasty And Healthy Kale-Quinoa Soup is Ready To Serve.

Note :  Adding Green Chilli to this Soup is Optional. The Soup tastes really good even without green chillies.

Monday, November 3, 2014


1. Broccoli Florets -- 1Cup
2. Chopped Tomato -- 1/2Cup
3. Channa Dal -- 1Tbsp
4. Cumin Seeds -- 1Tbsp
5. Fenugreek Seeds -- 1/4Tbsp
6. Dry Coconut Flakes / Fresh Grated Coconut -- 1/4Cup
7. Salt -- To Taste
8. Sesame Seeds -- 1Tbsp
9. Green Chilli -- 5
10. Red Chilli -- 3-4.
11. Oil -- 2Tbsp

Method To Prepare:
1. First heat Oil in a Pan and add Channa Dal, Cumin Seeds, Fenugreek Seeds, Sesame Seeds, Green Chilli, Red Chilli and Coconut.

2. Fry them till Channa Dal and other spices turn to slight brown color and then add Chopped Tomato.

3. Cook till the Tomato becomes soft. Then add the Broccoli Florets and Salt.

4. Cover it with a lid and cook till they are cooked nicely.
5. Now let it cool down completely.
6. Then add everything (Leave some of the tampering to Garnish) to a blender and blend into smooth paste.
7. Finally Garnish with the left over Tampering and Serve it with Hot Steamed Rice.
Tasty Broccoli Chutney is Ready To Serve............