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Ghar Ka Khana

Cuisines from around the world created in my kitchen. I travel the world one dish at a time :)

Updated: 2017-12-16T03:53:58.748-08:00


RCI Bihar : Kadima Tarkari


My parents were very excited when they heard that I was hosting the RCI event for Bihar. My Mum and Dad, bursting with recipes, were ready to cook up a storm. Today I am presenting one of their favorite vegetable : Kadima (in Maithili) or Indian Pumpkin or Squash as we call it here. On my last trip to the local Farmer's Market, I had found Calabaza Squash which in my opinion is the closest to the taste and texture of the Indian Pumpkin. You can also use Butternut Squash for this dish.

(image) 500 gms Squash
Pinch of Hing (Asafoetida)
1/2 tsp Methi (Fenugreek) seeds
1/4 tsp turmeric powder
1/2 tsp chilli powder
2 dry red chillies
Salt to taste
(image) Peel the squash, remove the seeds and threads. Cut the squash into 1" cubes.

In a pan, heat oil. Add the Hing, Methi seeds and the chillies. Now add the cubed squash, turmeric powder, salt, chilli powder. Mix well. Cover the pan and cook on medium - low flame, stirring occasionally. Cook till the squash is cooked.

Serve hot with Roti / Paratha and a bowl of yogurt. Enjoy !!

This is my entry for the RCI : Bihar event.

RCI : Cuisine of Bihar


I am hosting the RCI (Regional Cuisine of India) event for the month of November. A big thank you to Lakshmi of Veggie Cuisine - this event is her brainchild :) Another round of Thank you's goes out to all those gracious bloggers who hosted this event before me.

Simplicity defines the food eaten in Bihar. The staple diet is "Bhaat" (Rice), "Daal", "Tarkari" (Curry), Chutney. The diet is mostly vegetarian, although Fish and Meat is served on special occasions. "Chuda" (Poha / Flattened rice) and "Dahi" (Yougurt) and "Sattu" (roasted gram flour) are breakfast regulars. The cooking medium used here is Mustard Oil. You can find recipes here, here and, here.Some of the "Bihari" recipes listed on this blog are here, here, here, here, here, and, here.

Participation rules are very simple. Post any recipe from the state of Bihar on your blog from October 25 to November 25. Mail me your name, the URL of your post along with a picture 200 x 200 pixel size at Non bloggers, please email me the recipe and a picture.

I will do the round-up in the first week of December. I look forward to your participation. Should you have any questions, please feel free to drop me an email.
Happy cooking :)

I am Back ....


Hello All,

After a long, long break, I am back in the blogging world. Thanks all, those who enquired about my whereabouts. My folks are here and I just wanted to take a break and spend time with them.

See you soon with more recipes :)

Machcha Tarkari - Fish Curry


The Regional Cuisine of India (RCI), brainchild of Lakshmi is being hosted by Swapna at Swad. The theme for this month is cuisine from the state I call home- Orissa. For the most part of this month I will bring to you recipes from Orissa.

Being a coastal state, fish is an integral part of the Oriya cuisine. Not only as food, but you will find fish motifs on sarees, bedspreads, silver filigree and the like.
This recipe is a simple one, but packs a lot of flavor. Mustard and tomato combine with Tilapia, and imaprt a flavor that remains long after the meal is over.
1 1/2 lb Tilapia steaks
2 medium Onions, ground to paste
4 tsp Ginger-garlic paste
1 medium Tomato, pureed
2 medium Potatoes, boiled and cut in large pieces
1 tsp Mustard seeds
2 Dried red chillies, broken into two
1/2 tsp Turmeric powder + a pinch
3 tsp cumin-coriander powder
1/4 tsp Garam masala powder
Salt to taste
Chopped coriander leaves for garnish
1 lemon, quartered

Clean the fish. In a bowl mix 1/2 tsp each turmeric and salt. Add the fish pieces to this and mix well. Let it marinate for about 10-15 minutes. Heat oil in a small pan and lightly fry the fish. Transfer the fish onto a paper towel and keep aside.
Heat oil in a Kadhai / Wok, add the mustard seeds and dried red
chillies. When the seeds begin to splutter, add the ginger-garlic paste and onion paste. Cook till the onion begins to turn light brown. Add the tomato puree and cook till oil separates.
Now add a pinch of turmeric powder + cumin-coriander powder. Cook for 2-3 minutes till the masalas and cooked. Add 3 cups water, mix well and brin to boil. Lower heat, add the fried fish and the boiled potatoes. Add the garam masala powder.

Cover and cook on low flame for 10-15 minutes. Check for salt in the curry and add some if needed. Garnish with coriander leaves and serve with steamed rice. Squeeze some fresh lime juice on the fish and enjoy a comforting meal :)

This is my contribution for RCI : Oriya Cuisine

Peanut Chutney



JFI July : Eggplant Roundup


Thank you fellow bloggers for participating so enthusiatically in the JFI Eggplant event. An amazing 66 68 entries were recieved by yours truly ... some entries were from bloggers who disliked Eggplant, but participated nevertheless.Before I do the roundup, I want to thank Indira. This event is her brainchild. I also want to thank fellow bloggers who have hosted JFI before. A special shoutout to the two non-bloggers who participated. I will be posting your entries at the end of this post. Once again, thank you all for participating and making this such a fun event.Yennegai, from JugalbandiVanakaya Pachadi, from My Veggie WorldStuffed Eggplant Sambhar, from Veggie PlatterBrinjal Masala from My CookbookVangi Bhaat, from The Singing ChefKathirikai - Murungaikai Poriyal, from Passionate TrialsVanakaya Sengapindi, from TalimpuVanakaya Pulusu Pachadi, from Susarla's KitchenEggplant with Garlic Paste, from Madhoos FoodVanakaya Pulla Kura, from Cooks HideoutEggplant Dosa, from Nutan DodbeleSweet 'n' Sour Badane Palya, from Spice Corner Thai Eggplants in red curry, from Foodie's HopeVangi Bhaat, from AromaBaingan Bharta, from Andhra Spicy Baingan Bharta with Methi Bhature, from The Spice Who Loved MeRasavangi Koottu, from Menu TodayVangyache Kaap, from The Cooker Vangi ani Val, from Out of the Garden Eggplant Roll, from The Spice CafeStuffed Baby Eggplant, from Delectable VictualsVangyacha Bharit Bhakri, from Aarti's CornerVaangi Bhaat, from Aarti's CornerBaingan Achaari, from Indian Spice TrailBrinjal Rice, from VCuisineSweet 'n' Spicy Brinjals, from Spicy ChillyBaingan Bharta, from My WorkshopEggplant with Endamame, from One Hot StoveBeguni, from AhaarVangya Chi Rassa Bhaji, from A Cook at HeartKathrikkai Rasavangi, from Tasty PalettesBadnekayi Bhajji, from Taste of MysoreBrinjals and Beans in Onion-Tomato Sauce, from IndosungodEggplant stuffed Eggplant Poppers, from SnackoramaEasy Eggplant Rice, from SnackoramaBharli Vangi, from BhaatukliKaththarikkai Paththiyak Kari, from VirundhuEggplant Pizza, from RuchiiEggplant Parmesan, from Hot and Sweet BowlKatharikkai Kichedi Kuzhambu, from Meena's Corner Gotsu Pizza, from JugalbandiDal Vanga, from My FoodcourtEggplant with Spaghetti, from Crazy Curry Eggplant ragout, from TrinigourmetVangi Masala, from Live 2 CookEggplant Crunch Rolls, from Cooking AdventuresSindhi style Baingan Subzi, from Aahar Eggplant Vindaloo, from Cook with LoveGuthi Vanakaya, from BatasariKashmiri Dahi Baingan, from BatasariMasale Bhaat, from My Chow Chow Bhath Kathrikkai Thair Pachhadi, from Aruna & FriendsEnnai Kathirikkai Karamadhu, Guthi Vankaya, Vankaya Masala, from Sappadu ThayaarBaingan Paneer ki Subzi, from Fusion Food Dahiwala Baingan Bharta, from Fusion FoodEggplant Crisps, from NeivedyamEggplant Koottu, from My Experiments with FoodVanakaya with Jeelakarra Karam, from MahanandiSpaghetti eggplant, from Curry BytesKhosu, from Curry BytesAkki Rotti with Badanekai Ennegai, from Karnataka RecipesEggplant Sambar, from Vanamala HebbarCooked Amaranth (grain) with Brinjal-Tomato Sauce, from Vindu Baingan ki Boorani, from A Mad Tea PartyBaingan Bharta, from Ghar ka KhanaBaingan Aloo Badi, from Ghar ka KhanaVangi Bhaat, from Ammupatti's ThoughtsBrinjal Masala Curry, from Ammupatti's ThoughtsThe JFI for August is being hosted by the creative Nandita over at Saffron Trail. Head to her blog to see the theme for August. Happy participating :).I am also posting the recipe for Brinjal Dosa and Eggplant Sambar that was contributed by Nutan and Vanamala.Brinjal Dosa by Nutan DodbeleBrinjal long variety -2 (sliced)1 cup – rice (raw)2 tbsp – dry coconut2 – dried red chillies1 tsp – jeeraJaggery or brown sugar – 1 tbspTamarind – 1 tspSalt to tasteMethod:1.Soak rice overnight2.Blend rice with dry coconut, red chillies, jeera, jaggery or brown sugar, tamarind, and salt.3.Keep the sliced brinjal in a vessel filled with water4.Heat the dosa tava.5.Spread a tsp of oil on the tava[...]

Samosa Chaat



JFI : Baingan Aloo Badi


(image) The one thing that I love about eggpants is that it adapts to everything ... sometimes it blends with the other ingredients and spices and sometimes, it is a contrast to the very same. This is one of my family's favorite eggplant dish. Simple ingredients, and packed with flavor. The softness of the eggplant complements the robust flavor of the potato, radish and dill and the crisp "Badi". Try this once, and you will keep coming back for more.
(image) This is my second contribution for JFI for July whose theme is Eggplant.
1 eggplant, cut into 1" cubes
2 potatoes, peeled and cubed
1/4 cup, cubed daikon radish or 3 small red radish, cubed
1 tomato, chopped
2 cloves garlic
1" ginger
A pinch of Hing (Asafoetida)
A handful of Badi
1 tbsp mustard paste
1/4 cup chopped fresh dill
1 tsp Panch Phoran
1 tsp each cumin and coriander powder
1/2 tsp each turmeric and red chilli powder
Salt to taste
Chopped cilantro, for garnish
Grind the garlic and ginger coarsely. Fill a large bowl with cold water and soak the eggplant cubes in it.
Heat about 1 tbsp oil in a wok and fry the Badi's till golden. Remove and keep aside. In the same pan, add a little oil. When the oil heats add Hing, Panch Phoran and ginger-garlic paste. Cook for a minute and then add the potato. Cook for 5 minutes, stirring occasionally. Now add the cubed eggplants, mix well. Cook for 5 minutes and then add turmeric powder + salt + red chilli powder + cumin powder + coriander powder. Mix well, cover and cook for about 7 - 10 minutes. Add 1 cup water + Radish + Tomato. Cover and cook till done. Add mustard paste + dill + Badi and simmer for a minute or two. Garnish with chopped coriander / cilantro and serve hot with steamed rice. Enjoy !!

JFI : Baingan Bharta


I love this rustic Baingan Bharta. The smoky taste of roasted eggplant, roasted garlic and mustard oil make for a heady combination. Back home we call it "Kachcha" (Uncooked) Baingan Bharta, since you don't cook the roasted eggplant with spices. (image) This is my contribution for JFI July : Eggplant, created by Indira, and hosted by me for July.
What you need for this recipe :
1 large eggplant
1/2 small red onion, chopped fine
2 green chillies, chopped
4-5 fat cloves of garlic
1/2 tsp mustard oil, plus 2-3 drops
Salt to taste
Wash the eggplant and pat dry with a paper towel. Make 4-5 large slits on the eggplant and insert the garlic cloves. Take 2-3 drops of mustard oil and rub all over the eggplant. Roast the eggplant on the stove top, turning occasionally, so that the eggplant is evenly roasted on all sides. (Alternatively, pre-heat your oven . Put the eggplant in a baking dish or foil, and cook it at 450 F for 50-55 minutes, turning occasionally, so that eggplant is evenly cooked). Remove from stovetop/ oven and let cool.
Remove the skin from the eggplant and put in a bowl. Mash the eggplant. Add the chopped onion, chopped green chillies, salt and mustard oil and mix well. Garnish with chopped coriander leaves (cilantro)(optional) and serve hot with Roti / Paratha. Enjoy !
Note : Use only mustard oil.

Bari Kadhi


(image) Recipe Source : Ma
My parents are here these days, and I have been learning a whole lot of recipes from them. Bari (Pakora) Kari (Kadhi) is a popular dish in Bihar. Unlike the other Kadhis where the fritters are made with either Spinach or Potato or Onion, here the fritters are made with besan (chickpea flour) only. Without further ado, I present to you, my Ma's signature Kadhi recipe.
For the Fritters (Bari)
1 cup besan (chickpea flour)
1/4 tsp haldi powder
1/4 tsp red chilli powder
A pinch baking soda
Salt to taste

Mix all the above ingredients with a little water to make the batter, like you would to make pakoras. Keep aside for 10-15 minutes. Meanwhile fill a bowl with cold water and keep aside. Heat oil in a pan. Taking a little batter in your palm or a spoon, drop the batter in the hot oil and deep fry till the pakora turns a light golden brown. Remove and drop in the bowl of cold water. Continue till all the batter is finished and the pakoras are soaking in the cold water.
For the Kadhi
1 cup besan
1 1/2 cup yogurt
1/4 tsp haldi powder
3/4 tsp red chilli powder
1/4 tsp freshly ground garam masala powder
1 tsp each cumin powder & coriander powder
1 tomato, chopped
Salt to taste
6 cups water
1/2 tsp oil
Chopped coriander leaves to garnish
Mix besan + yogurt + haldi powder + red chilli powder + cumin powder + coriander powder + salt + 6 cups of water. Heat oil in a dutch oven and add this besan-yogurt mix. Cook on medium heat till the raw smell of besan disappears and the gravy begins to thicken, about 10 minutes. Add the garam masala and chopped tomato and cook on medium heat for another 10 minutes. Remove the pakoras (fritters) from the water and add to the gravy. Simmer for about 5 minutes.
1/2 tsp oil
1 tsp cumin seeds
2 dry red chilli, broken into 2 and de-seeded
1/4 tsp asafoetida(hing)

Heat oil in a small pan and add the hing. Now add the red chilli and cumin seeds. When the seeds begin to sizzle, add the tadka to the Kadhi. Now add the chopped coriander leaves. Mix well. Serve hot with steamed rice. Enjoy!!

Egg-Drumstick (Saragwa) Curry


(image) I visit this blog frequently, both for the quality of pictures and the absolutely delicious recipes. I have tried many of the featured recipes and have never been disappointed. When I saw this recipe I knew I had to try it. This recipe is a keeper - the crunchy drumsticks complimented the creamy texture of the eggs. Try it once and you will be hooked.
Fresh drumsticks are a delight to taste, but I didn't have any, so I used frozen ones (easily available at your local Indian grocery store). Served with Rice and raita, this was a hearty and comforting meal.

6 eggs, boiled, shelled and gently slit lengthwise
10 drumsticks, cut into 2
1 large onion, chopped
1 large tomato, chopped
1 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
Salt to taste
Chopped cilantro leaves for garnish
1 tbsp oil
For the tadka / tempering1/2 mustard seeds
1 dry red chillibroken into 2
3 garlic cloves, crushed
1 sprig fresh curry leaves

Heat 1 tsp oil in a pan, and add the boiled eggs. Cook for 1-2 minutes on medium heat, tossing them occasionally. Sprinkle a pinch of turmeric powder and mix well. Remove and keep aside.
In the same pan, add the drumstick and cook for a minute. Remove and keep aside.
Add the remaining oil, add the mustard seeds. When the seeds begin to pop, add the dry red chilli, crushed garlic cloves and curry leaves and cook for a few seconds.
Now add the onions and cook till they turn pink. Add the chilli powder, coriander powder and salt, and mix well.
Add the chopped tomatoes and drumstick pieces and cook for 2-3 mts, stirring frequently.
Add the eggs and mix well. Cover and cook on low heat for about 2 minutes.
Add 2 cups of water, increase the heat to high and bring to a boil. Reduce heat to medium and cook covered till the gravy thickens, about 10 minutes.
Garnish with fresh coriander leaves and serve with rice and raita. Enjoy !!

JFI for July : Eggplant


(image) I am delighted to be hosting the JFI event for the month of July. The ingredient for this JFI is one of my favorite vegetables - the Eggplant. Also called Aubergine, Baingan, Brinjal, Vanakaya, Vazhuthananga ... these beauties are a delight to the palate. In bright jewel colors ... the royal deep purple, the green color of jade, the creamy white, eggplants are common to a host of cuisines. So get creative :) and send me your delightful creations.

The rules for participation are very simple :
  • Prepare a dish with eggplant and post it on your blog on July 1, 2007
  • Send me an email at with the permalink to your post alongwith a picture of the dish, preferably in 100 x 100 pixel size, by July 2
  • Mention the event, recipe name and your blog in the email
  • Check back for the roundup, on July 7th

    Non Bloggers
    : You are invited too. Email me the recipe and picture and I will be more than happy to include it in the roundup.

    I have created a logo for this event - please feel free to use it on your blog.

  • Hosting JFI for July


    Hi all,
    I have been out of sight of late ... my parents are in town and I was meeting them after 7 long years, so everything else took a backseat.
    I will be hosting the JFI event (the brain child of the wonderful Indira) for the month of July. Keep checking my blog for the JFI ingredient. I will be posting about it in the 1st week of June. Happy participating :)

    Amaranth Dal


    (image) Ever since I saw this recipe at Indira's blog, I have been craving it. To my delight I found fresh Amaranth leaves yesterday at the Indian grocery store. Aah ! the dal was such a delight - the combination of the nutty Tur dal, creamy Amaranth leaves, tangy tomato and tamarind and the heat of the green chillies - my taste buds were ecstatic :) This easy and delightful recipe will now be a regular feature in our home. Thanks Indira :)
    (Original recipe here)

    1 cup Tur Dal
    4 cups chopped Amaranth leaves and tender stalks
    4 green chillies, finely chopped
    1 onion, chopped
    1 tomato, chopped
    2 tsp tamarind concentrate
    1/4 tsp turmeric powder
    2 1/2 cups water
    Salt to taste

    For the Tadka
    1/4 tsp each minced garlic, curry leaves, cumin seeds, mustard seeds
    2 tsp ghee

    In a pressure cooker, cook Tur dal + Amaranth leaves + green chillies + onion + tomato + tamarind + turmeric powder + salt with 2 1/2 cups water , for 2 whistles. Remove from heat and keep aside. When the dal cooker cools down, coarsely mash the dal.
    In a small pan, heat ghee and add all the tadka ingredients. When the mustard seeds begin to pop, add the tadka to the Dal. Mix well and simmer on medium heat for about 5 minutes. Serve hot with rice and a bowl of yogurt. Enjoy !!

    (image) This is my entry to the RCI Event : Andhra Pradesh, hosted this month by Latha @ Masala Magic.

    Methi Tindora


    (image) For someone who wasn't much of a Tindora fan, I have been cooking this tiny little gherkin with unfailing regularity. Methi-Tindora is a easy dish, and the addition of Kasoori Methi takes it to another level.

    1 packet frozen Tindora (about 400 gms)
    1/2 tsp cumin seeds
    1 fat clove garlic, minced
    2 tbsp Kasoori Methi, soaked in 1/4 cup warm water
    1/4 tsp each of turmeric powder and cumin powder
    1/2 tsp each of red chilli powder and coriander powder
    Salt to taste

    Heat oil in a pan. Add cumin seeds + minced garlic and cook for a minute. Now add the Tindora, and cook uncovered for about 5-7 minutes. Now add all the spices (chilli powder, cumin powder, coriander powder, turmeric powder) and salt. Mix well and cook for another 5 minutes. Drain the Kasoori Methi and add to the Tindora. Mix well and cook for a minute or two. Serve hot with Roti or Rice. Enjoy !!

    Zucchini Dal


    (image) It has been so hot here lately that I haven't had much inclination toiling in a hot kitchen to bring lunch / dinner to the table. Living off sandwiches for a while, bot K and i were craving some good old Indian food. I had a couple of zucchinis in the fridge ... and this dal was created. No masalas (spices) were used and the taste was awesome. Try it out for yourselves.

    2 medium sized zucchinis, peeled and cut into 1" cubes
    1 cup chana dal
    1 small onion, chopped
    1 beefsteak or 2 roma tomatoes, chopped
    3 green chillies, slit lengthwise
    2 cloves garlic, coarsely chopped
    1/2 tsp cumin seeds
    2 tsp ghee
    Salt to taste
    2 cups water
    Chopped coriander / cilantro leaves, to garnish
    In a pressure cooker, add dal + tomato + onion + green chillies + 2 cups water + salt. Cook for 2 whistles, remove from heat and keep aside. When the cooker cools down, remove the cover and mix the dal - zucchini once. Put the cooker without the cover on low heat and let simmer.
    In a small pan, heat 2 tsp ghee. Add the cumin seeds and chopped garlic. When the garlic begins to turn brown add the tadka to the dal. Mix well, add the chopped cilantro and serve hot with plain rice. Enjoy !

    Image courtesy : Food Network

    Asha's Lahori Chole


    (image) So named, because this recipe is courtesy Asha. She had used fennel powder in this Chole recipe and that caught my interest. I haven't yet seen any "Chole" dish that uses powdered fennel. True to her words, this dish was remarkable - so much so that K wanted third and fourth helpings :). Thanks Asha, for this wonderful recipe.
    I did not have ginger and cardamom, but nevertheless, the taste was spectacular. The tangy Pomegranate powder complimented the fresh, minty taste of the fennel.

    1 cup dry garbanzo beans, soaked overnight in warm water. Drain and keep aside
    2 medium beefsteak tomatoes, chopped
    1 potato, peeled and cubed
    2 red onions, finely chopped
    1 large clove garlic, minced
    1 tsp chilli powder
    1/4 tsp turmeric powder
    1 tsp freshly ground fennel powder
    1 tbsp coriander powder
    1 tsp cumin powder
    1/2 tsp garam masala powder
    1 1/2 tsp anar dana (pomegranate) powder
    Salt to taste
    2 tbsp oil
    Chopped coriander leaves, to garnish

    Heat oil in a pressure cooker and add the onions. Cook till the onions begin to turn brown. Add the garlic and cook for a minute. Add the chopped tomato + turmeric powder + red chilli powder + salt and cook till the tomato is cooked and oil separates.
    Now add the garbanzo beans + cubed potato + 1 1/2 cup water. Cook till 3 whistles. Remove from heat and keep aside.
    When the cooker has cooled, remove cover and with the back of a wooden spatula, mash a handful of the garbanzo beans. Add the anar dana powder + fennel powder + garam masala powder. Mix well and simmer on low heat for 10 minutes. Garnish with chopped coriander leaves and serve hot with Naan and Raita. Enjoy !!

    Saag Lobia


    (image) I love Black Eyes Peas. No, not the band, but the beans :) A rich cream color with a black spot, like someone has put a "tikka" to ward off the evil eye :) On my last trip to the Farmer's market I had picked up a bunch of Spinach. This Spinach - Lobia combo was a feast for the palate.

    1 cup black eyes peas, soaked overnight in warm water
    1 bunch spinach, cleaned and chopped coarsely
    1 medium onion, finely chopped
    2 tomatoes, chopped
    2 cloves garlic, chopped
    1" ginger, grated
    3 green chillies, chopped
    1 tsp cumin seeds
    1/4 tsp turmeric
    1/2 tsp cumin powder
    1 tsp coriander powder
    Salt to taste
    (image) In a pressure cooker, add spinach + beans + 2 cups water + turmeric powder. Cook for 2 whistles, remove from heat and let the cooker cool down.
    Meanwhile, in a pan, heat oil and add the cumin seeds. When they begin to sizzle, add the the chopped onion. When onion begins to turn pink add the garlic + ginger + chopped green chillies. Cook for a couple of minutes, then add the chopped tomato + cumin powder + coriander powder + salt. Cook till the oil separates and the tomatoes are cooked.
    Add the cooked Spinach-Bean to the pan and mix well. Cook on medium low heat for 10 minutes till all the flavors have blended. Serve hot with Naan / Rice. Enjoy!!



    Both K and I were tired of having the same old cereal and milk for breakfast everyday, so just to jazz things up I made Poha. Simple filling this is a universal delight. I learnt to make poha from my aunt L when I lived with them in Mumbai for a year.
    Poha or Chuda Upma as we call it at home it made of flattened rice (easily found in your local Indian grocery store). In Bihar, everyday breakfast comprises of soaked, drained Chuda with yogurt, banana and sugar or gud (jaggery). Makes for a wholesome and filling breakfast.
    2 cups poha
    A pinch of hing(asafoetida)
    1 tsp mustard seeds
    1 sprig curry leaves
    2 whole dry chillies, broken into two
    1 medium potato, peeled and cubed into small pieces
    1 cup peas (I use frozen ones)
    1/4 tsp turmeric powder
    Juice of 1/2 lemon
    Salt to taste
    To Garnish : 1 tbsp each of chopped green chilli and coriander leaves
    Wash the poha, drain the water completely and keep aside.
    Heat oil in a pan, add the hing and mustard seeds. When the seeds begin to crackle, add the curry leaves, red chillies, potato, peas and turmeric powder. Mix well, cover and cook till potato is almost done.
    Now add the poha and salt and mix well. Cook on low heat for about 5 minutes, stirring occasionally. Add the lemon juice and mix well. Garnish with chopped chillies and coriander leaves and serve hot. Enjoy!

    Aloo Do Pyaza


    (image) This is my father's signature recipe and a family favorite. A generous dose of garlic enhances the flavor of this potato curry. Try this recipe and I assure you, you will not be disapointed. Served with Rice or Puri, this makes for a wonderful meal.
    1 lb potatoes, boiled and quartered (I used white potatoes and kept the skin)
    10 cloves garlic, chopped fine
    2 onions, chopped
    1 medium tomato, chopped
    1/4 tsp turmeric powder
    1/2 tsp chilli powder
    1/2 tsp cumin seeds
    1/4 tsp ghee
    3 green cardamom
    3 whole cloves
    1" cinnamon stick
    Chopped coriander leaves, to garnish
    Salt to taste
    1 tbsp Oil
    (image) Heat oil in a pan. Add garlic for about a minute and then add the chopped onions. When onion turns pink, add the potato +turmeric powder + chilli powder + salt. Cook on low heat till the onion begins to brown, stirring occasionally. Add 3 cups water + chopped tomato, bring to boil, reduce heat to medium and simmer for about 10 minutes.
    In the meantime, with a mortar and pestle, coarsely grind green cardamom + cloves + cinnamon stick.
    Heat ghee in a small pan. Add the cumin seeds and when they begin to crackle, add the coarsely ground spices. Mix well and add to the potato curry. Mix well and cook for a couple of minutes more. Garnish with chopped coriander leaves and serve hot with Puri / Paratha or steamed rice. Enjoy!

    Mixed Vegetable Pulao


    Like noodles, I think veggie pulao is again a favorite with almost everybody. This kind of pulao is also always a crowd pleaser. A handful of veggies of choice, some whole spices and rice - there is something that is so comforting.
    1 cup basmati rice, clean, and soak in cold water for about 15-20 minutes. Drain and keep aside
    1 1/2 cups, mixed veggies of your choice (I use the frozen ones)
    2 cloves
    2 badi/moti elaichi (black cardamom)
    2-3 choti elaichi (green cardamom)
    2-3 peppercorns
    1" cinnamon stick, broken into 2
    2 bay leaves
    2 1/2 cups of water
    1/4 tsp ghee
    1/2 tsp each cumin powder, coriander powder and chilli powder
    Salt to taste
    (image) Heat oil in a dutch oven Add the cloves + badi elaichi + green cardamom + peppercorns + cinnamon stick + bay leaf. Cook for 2-3 minutes. Add the mixed vegetables now and cook till the veggies are almost done. Add the soaked rice and cook for a minute. Add water + salt + cumin powder + coriander powder + chilli powder + ghee. Bring to boil, reduce heat to medium, cover and cook till rice is done and water is evaporated. Serve hot with yogurt or raita. Enjoy !

    Spaghetti with Meatballs


    (image) I love pasta. In fact I have yet to meet someone who doesn't like pasta. As students, both K and I lived on pasta a couple of days a week. It was an inexpensive and filling meal. One of our all time favorites is Spaghetti with Meatballs. This is a simple recipe, but full of flavor. I did used ground turkey and Prego's Tomato-Mushroom sauce for this. With K helping me, this meal took about 30 minutes from start to finish. Rachel Ray, here I come :) :)
    1 lb ground turkey
    1/2 red onion, finely chopped
    1/4 cup chopped coriander leaves
    10-12 mint leaves, chopped
    1/4 cup bread crumbs
    1 egg
    1/4 tsp ground nutmeg
    1/4 cup cheese, grated
    1/4 tsp ground pepper
    Salt to taste

    Mix all the above ingredients. Pre-heat the oven at 400 F. Lightly spray a baking tray. Make medium sized balls with the ground turkey mix, and bake for 15-20 minutes (depending upon your oven). Once done, remove from oven and keep aside.

    Whole grain spaghetti (about 1 generous handful)
    1 jar Pasta sauce of your choice
    Salt to taste
    Chopped coriander leaves and grated cheese for garnish

    Cook spaghetti al dente according to directions on the package. Keep aside 3 ladleful of the pasta water, drain the spaghetti and keep aside.
    In a deep bottomed pan, heat the pasta sauce. Add the reserved pasta liquid. Gently add the meatballs and let simmer on medium-low heat for about 5 minutes. Add the spaghetti, mix well. Serve hot garnished with coriander leaves, grated cheese alongwith a slice of garlic bread. Enjoy !!

    Chana Dal


    (image) This dal is comes under the "comfort food" category for me. Ma used to make Chana Dal as a treat if we did something great and so I have very happy memories associated with this Dal. Her cooking has a lot of influence of Uttar Pradesh, since she spent her formative years there. It is a very simple recipe where Ginger and Garlic enhance the slightly nutty flavor of the Dal.
    Ma would cook the dal for about 2 hours, but I don't have that kind of patience, so I cooked the dal in the pressure cooker. Served with rice or Paratha this is like heaven for the taste buds. Try it, and you will not be disappointed.
    Nutrition Info : Chana dal has a low glycemic index so it is good for Diabetics. It is also high in fibre, protein and Zinc.

    1 cup Chana dal, cleaned
    1" ginger, sliced thin
    3 cloves garlic, chopped
    1/4 tsp turmeric powder
    1/4 tsp garam masala powder
    1/2 tsp cumin seeds
    1/2 tsp red chilli powder (you can increase the amount, depending upon your heat comfort)
    1 tsp ghee
    Salt to taste
    Chopped coriander for garnish
    (image) Cook the dal + 2 cups water + ginger + turmeric + salt in a pressure cooker till done. Release the steam, remove the cooker cover and on low flame cook for a couple of minutes. Remove from heat and keep aside.
    Heat ghee in a small pan and add cumin seeds + garlic. Cook for a minute and add the garam masala powder + red chilli powder. Mix well and pour on the cokked dal. Add the chopped coriander leaves, mix well and cook on medium heat for about 5 minutes. (You can add a little water if the dal is thick). Serve hot with Rice / Paratha and a serving of cool Raita. Enjoy !

    Pepper Chicken Curry


    (image) Recipe Adapted from : Sailu's Food

    Sometimes, some recipes just call out to you. I saw this recipe on this blog and it was so interesting that I just had to try it out. I had never used Saunf (Fennel Seed) before while cooking chicken. The combination of the spicy pepper and mild fennel was so intriguing. I am glad to say the dish was as great at it looked. This is one dish that will be featuring often in my house now :)

    1 1/2 lb of chicken, remove skin, cleaned (I used drumsticks)
    2 onion, sliced fine
    2 cloves garlic, minced
    1" ginger, minced
    4 green chillies, sliced lengthwise
    1 large tomato, chopped
    1/2 tsp turmeric powder
    1 tbsp coriander powder
    1 tsp saunf (fennel seed) powder
    1/2 tsp ground pepper
    1/2 tsp garam masala powder
    Salt to taste
    Chopped coriander leaves, to garnish

    Heat oil in a pan and cook onions till brown. Add the sliced green chillies and the ginger-garlic and cook for a couple of minutes.
    Add the chicken pieces and cook on high heat for about 5 minutes.
    Now add salt + turmeric powder + coriander powder + saunf + ground pepper and mix well so that the chicken pieces are well coated. Cook covered for a couple of minutes and add the chopped tomato. On medium heat, cook till the tomato is cooked and oil separates.
    Add 1 cup of water (if you want thick gravy, use 1/2 cup of water), cover and cook for 5-7 minutes. Add the garam masala and chopped coriander leaves. Mix well. Serve hot with steamed rice / Paratha / Dosa. Enjoy !

    Fried Chicken


    Fried Chicken is comfort food in K's home. It is the panacea for every disappointment, stress ... whatever ails you :) We don't generally have fried food in our home, but this is an exception. This is K's signature dish.

    5 chicken drumsticks
    1 tsp chilli powder
    1/4 tsp turmeric powder
    1/2 tsp cumin powder
    1/2 tsp curry powder
    1 tbsp vinegar
    Salt to taste
    1 tbsp oil
    Remove the skin from the drumsticks, clean and keep aside. In a bowl mix salt +vinegar + chilli powder + turmeric + cumin + curry powder. Using a knife, make a couple of slits on the chicken, add to the marinade and let it marinate for at least 30 minutes.
    Heat oil in a flat bottomed pan. Add the chicken pieces and cook on medium heat for 10-15 minutes or till the chicken is well cooked, turning the drumsticks a couple of times. Serve hot with Parathas and Raita. Enjoy !
    (If you don't want to fry it, you can grill it or bake it too. Tastes equally good :) )