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Showing posts from June 18, 2013

Oats Porridge

Rolled Oats : 1/4 th cup
Pound 1 tsp Pepper and 1 tsp Cumin
Almond- 5 nos.
Walnut - 4nos
curry leaves 2 nos
water - 1 cup

Boil 1 cup of water, add oats, nuts and pound pepper and cumin, cook for 4 mts. add reqd salt, curry leaves. Steaming hot oats porridge is ready!

Chicken Tikka/Murgh Tikka


Chicken Breast cut in squares- 1
Bell pepper - 1 no.
Red Onion- 1 no.

Yoghurt: 3 tbsp
Coriander powder- 1tsp
Chilli powder- 3 tsp
Cumin powder- 1 tsp
pepper powder- 1 tsp
turmeric powder 1 tsp
Ginger garlic paste - 1 tsp
Kasoori methi- 1 tbsp 
sea salt -1 tbsp or to taste
Olive oil- 1 tbsp

Marinate chicken pieces with the marinade for minimum 6 hrs or overnight for best results. 
Preheat the oven to 450 F. Or heat the grill or plain tawa does the job. Soak the skewers.  Add Bell peppers, onion, zucchini to the chicken mix. Skew alternately chicken and veggies.  Bake for 20 mts, 10 on either sides or grill till chicken is done. 

Serve hot with lemon wedges.

Cantaloupe Granita/ Cantaloupe crushed ice


 Cantaloupe: 1
 Lemon Juice- 1
Sugar- 1/2 cup

 Method: Blend all the above together and freeze. In an hour use a fork and scrape well and freeze again. After another hour scrape again to get the grainy consistency. It takes roughly 4 hrs to completely freeze this.

Nan Khatai/Whole wheat almond cookies


Whole wheat flour- 1 cup
All Purpose flour - 1 cup
Besan - 1/4 cup
Sooji- 1/4 cup
Sugar- 2/3 cup
Ground Nutmeg- 1 pinch
Cardamom Powder - 1 pinch
Almond meal-  1/4 cup
Baking Powder - 1 tsp
Butter - 1 stick - 4 Tbsp

Method :

Combine all the flour and Baking powder and mix together. Add Butter at room temperature to this and knead it to a soft dough. If required add couple of tbsps of milk at room temperature.
Take the cookie sheet and roll small balls of dough and line them up.  Preheat the oven for 350F and bake for 10 mts. and then reduce the temperature of the oven to 200 F and bake for 10 mts. and flip the cookies now and bake for 10 mts. The whole house by now smells so delicious with the cookie smell. Recipe courtesy- Bhavna of superveggiedelight.

Chicken Chalna


Chicken quarters/thigh piece - 1 lb or 500 gms
Oil - 1 ladleful
Shallots - 10 nos.
Tomato - 2 nos.
Ginger Garlic Paste: 2 Tbsp
Coriander Powder - 2 Tbsp
Cumin Powder - 2 tsp
Chilli Powder - 2 Tbsp
Turmeric Powder - 1 tsp
Cinnamon Sticks- 2 nos.
Bay leaf- 1 no.
Cardamom- 2
Cloves- 4 nos.
Fennel seeds/ saunf - 1 tsp
Kal pasi- 1/2 tsp

To Grind into fine paste:
Coconut : 1/2 a coconut or 1 cup
Garlic pods - 6 nos.


Cut and clean the chicken into pieces. Drain and keep aside.  In a pressure pan heat oil and once the oil is hot add dry spices (Cinnamon sticks, Bayleaf, Cardamom, Cloves, Fennel seeds, Kal pasi) and then add finely chopped shallots and as they turn pink while frying add Ginger Garlic paste and fry till the raw aroma of the ginger and garlic turns off and then add tomatoes and salt, cook for a while and add coriander powder, Chilli powder, cumin Powder, turmeric powder, cook for just 2-3 mts, these masala should not be burnt. Care should be taken not to bu…

Channa Dal Chutney/ Bezha Chutney/Red Gram Dal Chutney


Channa Dal - 3 Tbsp
Red Chillies-  10-12 ( as per the spice required)
Ripe Tomatoes- 2-3 Nos.
curry Leaves - 1 sprig
Coriander Leaves - 1/8 of a bunch
Hing/Asafoetida - 1 tsp
salt as per taste
Oil - 4 Tbsp.

Mustard: 1 tsp
U.Dal/Bengal Gram-1 tsp
curry leaves - 4 nos.


Heat 2 Tbsp of oil in a Kadai, roast Channa dal, chillies, Hing, curry leaves, Coriander leaves for 2-3 minutes adding sequentially. Roast till the lentil turns slight golden color. Then add finely chopped Tomatoes and add salt. cook for 5 mts.Remove from heat and let it cool.
Blend all the ingredients together, you can check the taste at this time, to balance the tanginess and the spice. Add half a tomato if required. Blend it to a fine paste.
Heat 2 Tbsp of oil in the same kadai. Temper with the ingredients under the temper title. Once it splutters add the blend chutney. Bring it to a boil and serve it hot with Idlies, Dosa, Appam and crepe types.