Thursday, December 14, 2017

Spicy Potato Masala

Yukon Gold Potatoes: 4 
Curry leaves: a few
Mustard seeds: 1/2 tsp
Cumin seeds: 1/3 tsp
Asafetida/hing: a pinch
Oil: 1 tbsp

For the spice powder:
Coriander seeds: 1/2 tsp
Chana dal: 1/2 tsp
Arhar dal: 1/2 tsp
Whole dry chilies: 1 or 2

Wash and cook the potatoes till cooked through but not mushy. Chop in small cubes. Keep aside.

In a pan heat 1 tsp oil and roast the spices till aromatic. (on low flame it should take 4-5 minutes). Cool it and then grind to a coarse powder. Keep aside.

Heat 1 tbsp oil in a heavy cast iron pan and add the mustard and cumin seeds, followed by curry leaves and asafetida. Then add the chopped potatoes. Sprinkle salt and turmeric and cook on medium flame. Cook for 10 minutes or till the potatoes look somehow crusty. Sprinkle the spice powder, cook a couple of minutes more.

Adapted from :

Wednesday, October 4, 2017


For filling:
Ghee - 2 tsp
Fresh grated coconut - 3 cups, packed tightly
Sugar - 2 cups, add a little more if you like it sweet
Milk - 1/2 cup
Cardamom Powder - 1/2 tsp

For dough:
Fine Semolina / Rava - 3/4 cup
Maida / Flour - 3/4 cup
Milk - 1/2 cup to 1 cup
Ghee / Clarified Butter - 1 tbsp
Sugar - 1 tsp
Salt - a pinch

Friday, September 1, 2017

Veg Jalfrezi

Mixed Vegetables:
Capsicum / Green Bell Peppers - 2 large ones
Green Beans - optional
Cauliflower - optional
Red Potato - Optional

Oil - 2 tbsp
Butter - 2 tsp
Cumin Seeds - 1 tsp
Ginger Garlic Paste - 1 tbsp
Green Chili - 2, chopped
Yellow Onion -1, sliced
Tomato -1 , sliced
Cumin Coriander Powder - 1 tsp
Cayenne Pepper - a pinch
Kasturi Methi / Dried Fenugreek Leaves - 1 tsp, crushed

Heat oil in a large pan. Add cumin seeds, ginger garlic paste and green chili. The add the sliced onion and fry for a few minutes.

Add thinly sliced red potato, if using. Cook for some time.

Once the potatoes are half done, add capsicum and the rest of the vegetables. Add salt, cumin coriander powder and cayenne.

After a while add the sliced tomato. Cook till the vegetables are done but still slightly crunchy.

Add the kasturi methi and mix it well and serve hot.

Saturday, August 12, 2017

Fig Honey Compote

Fresh Figs - 1 lb, chopped
Raw Honey - 3 to 4 tbsp depending on the sweetness of the fig or as per taste
White Wine Vinegar - 1 tsp
Cloves - 3
Star Anise - 1
Cinnamon Stick - 1 inch
Nutmeg - a pinch

Mix everything together in a saucepan and cook on low heat till the figs are soft and the sauce is thick and bubbly.

Cool and refrigerate in a glass container.

Serve over greek yogurt or ice-cream. We had ours with pistachio ice-cream.

Thursday, June 15, 2017

Quinoa Dosa / Quinoa and Lentil Savory Crepes

Quinoa - 2 cups
Urad Dal / Skinned Black Lentils - 1 cup
Chana Dal / Split Chickpeas - 2 tbsp
Rice - 2 tbsp

Soak together in plenty of water overnight.

Drain water, add a couple of cups of fresh water and blend together in a high speed blender till smooth.

Cover the batter and leave it in a warm place to ferment for a few hours.

Add salt and a little water , if required, to make the batter like pancake batter consistency. Make crepes on a cast iron skillet. Serve with potato curry or any curry of your choice.

Adapted from

Friday, June 2, 2017

Kanda Batata Poha

Poha - 2 small cups
Sweet Onion - 1 medium size, finely chopped
Boiled Potato - 1, cut into small cubes
Olive Oil - 2 tbsp.
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Tender Curry Leaves - a couple of small sprigs
Green Chilies - 3, finely chopped
Roasted Peanuts - a handful
Raw Sugar - 1 tbsp
Lemon - 1
Cilantro - handful, chopped

Place the poha/flattened rice in a large sieve and under running water for a few minutes till it softens a little (or soak it in water for a few minutes).  Drain and keep aside. Mix with salt, sugar, lemon juice and turmeric.

Add a tbsp. of oil, mustard and cumin seeds. Then add the curry leaves, chopped green chilies and onion. Cook till the onion begins to caramelize. Add the boiled cubed potato and roasted peanuts and cook for a couple of minutes more.

Now add the poha and and mix everything well. Lower the flame to medium and keep covered for a couple of minutes.

Sprinkle chopped cilantro and serve hot.

Thursday, June 1, 2017

Ajwaini Bhindi / Okra with Spices

Fresh Okra / Bhindi - 30 pieces, wash, dry, cut the ends and chop into 1 inch pieces
Onion - 1, chopped
Olive Oil - 2 tbsp
Ajwain / Bishop's weed - 1/2 tsp
Turmeric - 1/2 tsp
Coriander Powder - 2 tsp
Aamchur powder / Dry mango Powder - 1 tsp
Red Chili Powder - 1/2 tsp

Heat a cast iron pan. Once hot, add olive oil, onion and ajwain. Cook till the onion becomes slightly soft.

Now add the bhindi, turmeric and salt. Mix well. Cook on high flame for a few minutes spreading it all around the pan.

Add coriander powder and chili powder and continue to cook while tossing in between.

Once the bhindi is done, add aamchur, remove from heat and serve hot.

Adapted from bhindi-ki-sabzi-okra-cooked-with-spices.html

Monday, May 29, 2017

Red Lentils with Green Mango

Red Lentils / Masoor Dal - 1 cup
Green Mango - 1 (medium sized), peeled and chopped into small cubes
Turmeric - 1/2 tsp
Water - 3 cups
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Green Chili - 2, chopped

For Tempering :
Mustard Oil - 2 tsp
Dried Red Chili - 2, broken
Paanch Phoron / Five Spices - 1/2 tsp

Cook the dal with 3 cups of water and some turmeric till it is soft.

Heat a large pan. Add 1 tbsp of olive oil, mustard seeds and green chili. Add the chopped mango and a pinch of turmeric and cook till the mango gets soft. Add the dal and some water. Adjust seasoning and bring it to boil.

Once it reaches desired consistency, remove from heat.

Heat a small pan, add mustard oil. Once the oil is smoking, add the panch phoron and red chili. For the oil and the spices over the dal and serve immediately.

Adapted from

Thursday, May 25, 2017

Simplest Shrimp by Mark Bittman

Fresh Shrimp - 1 pound, peeled, rinsed and dried
Olive Oil - 1/4 cup
Garlic - 3 big olives, thinly sliced
Cumin Powder - 1 tsp
Paprika - 1/2 tsp
Cayenne Pepper - 1/4 tsp
Salt and Pepper
Cilantro or Parsley for garnishing (optional)

Heat a large pan. Add the olive oil and sliced garlic and cook till the garlic is golden.

Increase heat and add shrimp, salt, pepper, cumin, paprika and cayenne. Stir to blend and continue to cook, for around 5 minutes, shaking the pan once or twice and turning the shrimp once or twice until they are pink all over and the gravy is bubbly.

Garnish with cilantro or parsley and serve immediately over steamed rice or quinoa.

Sunday, May 14, 2017

Taco Samosa

All-purpose flour / Maida - 1 cup
Sooji / Semolina - 1/4 cup
Oil - 1 1/2 Tbsp 
Lukewarm water - 1/2 cup
Potatoes - 2 big ones, boiled and chopped into small cubes
Green peas-1/2 cup, lightly steamed or boiled halfway with the potatoes 
Oil-1 tbsp
Cumin seeds - 1 tsp
Coriander Seeds - 1 tsp, lightly crushed 
Pomegranate Seeds - 1 tsp, crushed
Green Chili - 2, finely chopped
Ginger - 1 inch, grated
Coriander powder - 1 tsp
Roasted Cumin Powder - 1 tspRed chili powder - 1/4 tsp
Roasted Peanuts - a handful

Oil for deep frying

Mix the flour, semolina, salt, and oil. Add water as needed to make a firm dough.
knead the dough for about 1 minutes to make the dough smooth and pliable.
Let the dough sit for at least 15 minutes.

Heat the oil in a frying pan on medium heat. Add cumin seeds, coriander seeds, green chilies, pomegranate seeds and ginger.

Add potatoes, peas, coriander powder, cumin powder, red chili powder, peanuts and salt. 

Cook for about 2 minutes, potato filling should be moist not very dry. Keep aside.

Knead the dough for few seconds. Divide the dough into 12 to 15 equal parts, and roll them into balls.

Roll each dough ball into about 4-inch diameter. Prick each rolled up Taco with a fork in several places, this will prevent Taco from puffing and make them crisp.

Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.

Place one rolled Taco in the frying pan and press with a skimmer, turn and fold in half. Doing this it will become taco shape. Do not press, between the fold there should be space to fill the potatoes filling. Gently do the next one same way do not over crowd the frying pan. Fry them until light golden brown on both sides. This should take about 2-3 minutes

Take the Taco out and place them on paper towels to absorb the excess oil. Repeat the process for remaining Taco.
You can prepare the taco shells in advance and store them in air tight container.

Fill the taco shell with warm potato filling. If desired, drizzle tamarind chutney on top and serve.

Adapted from

Tuesday, April 18, 2017

Almond Date Cherry Smoothie

Frozen Cherries - 1 cup
Ripe Banana - 1 (preferably sliced and frozen)
Almond Flour - 6 tbsp.
Water - 1 to 2 cups
Mejdool Dates - 6, deseeded

Blend everything together in a high speed blender for 30 seconds and serve immediately.

Sunday, April 2, 2017

Sweet Boondi

Besan /Chickpea Flour - 2 cups, heaped
Water - around 2 cups

Turbinado Sugar - 2 cups
Water - 2 cups
Saffron - a few strands
Cardamom Powder - 1/4 tsp

Ghee - 1 tbsp
A handful of cashew nuts and raisinsPeanut Oil for deep frying
Ladle with small holes

Sift the besan with a sifter. Add water slowly and make a batter by mixing simultaneously using a wire whisk. The batter should not be too watery and should be of pancake batter consistency. Deep aside for atleast one hour.

Toss the cashew nuts and raisins in warm ghee and keep aside. 

Heat oil in a kadai / iron wok over medium heat. The oil should be sufficiently hot before dropping the batter. This can be tested by putting a drop of batter in the oil. The drop should immediately bubble up.

Now hold the ladle over the kadai and pour some batter on it. The drops of batter will fall on the oil and immediately bubble up. Remove the boondis once they begin to change color. Leave the boondis on a paper towel to soak excess oil.

Before frying the next batch of boondis, wipe or wash the ladle completely clean. If the ladle has some batter clinging to it, the next batch of boondis will not be round and they will have an elongated shape. Continue frying like this for the entire batter. If the bonds are not round and flat then the batter is too thick, add a little water. If the bondis have an elongated shape, then the batter is too thin, add a little chickpea flour.

Make a sugar syrup of 2 cups sugar and 2 cups water. Boil till the syrup for a few minutes till the syrup slightly thickens. Add saffron and some cardamom powder. Add all the fried boondis and mix well. Now put the syrup along with the boondis back on heat for a few minutes till all the syrup is soaked. Add the fried dry fruits and mix well. Leave the mixture to cool down for  a few minutes before serving.

Monday, March 27, 2017

Mushurir Daler Borar Tarkari

Mixed Vegetables - I used broad beans, cauliflower, potatoes (can also use eggplant, butternut squash)
Mustard Oil - 3 tbsp
Panch Phoron or Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Green Chili - 3
Bay Leaf - 1
Ginger - 1 inch, grated
Tomato - 1, grated
Raw Turbinado Sugar - 1/2 tsp
Coriander Powder - 1 tbsp
Cumin Powder - 1 tbsp

To make the dal boras :
Red lentils / Mushurir Dal - 1 cup
Red Onion - 1/2, finely chopped
Green Chili - a few, finely chopped
Cilantro - handful, chopped
Ginger - 1 inch, grated
Red Chili Powder - 1/4 tsp

Soak the lentils in sufficient water for a few hours. Drain and blend in a high speed blender till smooth.

Add chopped onion, green chili, cilantro, salt, red chili, ginger to the the dal paste and mix well with hand.

Fry in batches in hot oil till brown and crispy. Alternatively you can use the ableskiver pan to make the fritters. Keep aside.

Heat mustard oil in a pan. Add panch phoron, hing, green chilies, and bay leaf. Then add the chopped vegetables. Sprinkle turmeric and salt. Cover and cook till the vegetables are half done.

Now add the grated tomato, ginger, cumin and coriander powder. Mix well. Cook for a few minutes more. Then add 2 cups of water and bring the gravy to boil. Check for seasoning and add sugar if required. Once the vegetables are cooked, add the dal fritters. Remove from heat immediately and cover and let it stand for five to ten minutes.

Monday, March 6, 2017

Raw Banana Kofta / Kachkolar Kofta

Raw green banana / Kachkola - 2, boiled and peeled
Yukon Gold Potato - 1 medium sized, boiled
Roasted Cumin Powder - 2 tsp
Aamchur / Raw Mango Powder - 1/2 tsp
Rock Salt
Cayenne Pepper - 2 pinches
Besan / Chickpea Powder - 1 tbsp
Cilantro - a handful
Red Onion - finely chopped, around 2 tbsp
Green Chili - 2, finely chopped
Oil for shallow frying or deep frying

For the gravy:
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Bay Leaf - 2
Hing / Asafoetida - 2 pinches (optional)
Fresh Tomatoes - 1/4 cup, chopped
Sugar / Jaggery - 1/2 tsp
Spice Mix - 1 tbsp (A mix of curry powder or cumin coriander powder along with turmeric, cayenne pepper, a tsp of paprika with a couple of tbsp of water)
Water - 3 to 4 cups
Cilantro for garnishing

Mash the boiled banana and potato gather along with salt, roasted cumin powder, cayenne pepper, besan, cilantro, red onion and green chili.

Make small balls and deep fry them in batches in hot oil till they are golden brown. Alternatively, if you are shallow frying them, use a hot cast iron pan with a little oil and flatten the balls slightly so that they are easier to shallow fry. Keep the fried balls aside.

Now heat oil in a large pan and add cumin seeds, bay leaf and hing. Then add the chopped tomato and spice paste. Cook till the tomato and spices mix well and oil separates.

Add 3 to 4 cups of water and bring the gravy to a boil. The gravy may appear watery but the koftas absorb a lot of liquid, so the gravy should at least top the koftas. Add in the fried kofta gently to the gravy and boil for 2 to 3 minutes. . Remove from heat and cover and set aside for at least 10 minutes. Sprinkle chopped cilantro on top and serve.