Tuesday, December 09, 2014

LIGHT CRISPY CAULIFLOWER FRITTERS - Indian Masala Cauliflower Fritters

Deep delicious deep fries ... it is very light and crispy yet mildly spiced that nobody can resist, My family just kept on going without knowing how much they binged on !!


  • Cauliflower - 1 medium size, blanch with 1/2 tsp of turmeric and 1 tsp of salt.
  • Red chili powder - 1 tsp
  • Garam Masala - 1/2 tsp
  • Ginger garlic paste - 1/2 tbsp 
  • All-purpose flour - 1 tbsp
  • Rice flour - 1 tbsp
  • Gram Flour/Besan flour/chickpea flour - 1/2 tbsp
  • Salt
  • Oil for deep frying


  • Cut and clean the cauliflower, then blanch it with turmeric and 1 tsp of salt.(soak the cauliflower florets in warm water with turmeric and salt for 3 to 4 minutes) . remove and transfer to mixing bowl.
  • In the mixing bowl along with cauliflower add ginger garlic paste and combine well with your hands so that it is evenly coated.
  • Now add the red chilli powder and garam masala and stir in well. In a separate small bowl add the all-purpose flour, rice flour, besan flour and salt, stir in well.
  • Now add the flour mixture to the cauliflower and mix in thoroughly, now it will be very dry so sprinkle about 1 to 2 tbsp of water with your hand and stir well  with your hand, yes this recipe needs hand on work :) .
  • The batter should be just wet enough to coat the cauliflower, heat deep frying pan with enough oil.
  • Once it is piping hot reduce the flame to low, give it a rest for a minute. 
  • Now drop in each florets and fry it in medium heat (If you cook it in high heat you will get the color but not crispiness) until golden brown on one side, flip the florets and fry till golden brown on other side as well.
  • Transfer to kitchen cloth and serve immediately. And ohh that curry leaves ..I fried them separately before frying florets, so that oil is really flavorful and yes you can serve them along with cauliflower with some onion rings and a dash of lemon.

Monday, December 08, 2014


Kids love chocolate in any form don't they? that too if it is home-made healthy chocolate spread... both Mama and kid are happy :) We used buy Nutella earlier but now-days they have become high priced than it was 5yrs back and also doesn't like those bunch of ingredients that are used in those spreads. Thats when I did some research to make chocolate spread at home and came up with this recipe. Although all the chocolate spread recipe used chocolate, water and sugar I used condensed milk here to give it a richness to spread.


  • Condensed milk - 200 gram
  • Water - 1/4 cup + 4 tbsp
  • Cocoa - 1/4 cup
  • Dark Chocolate - approx 200 gms
(The above spread will give slight bitterness which I prefer, if do not like dark chocolate taste you can add 2 tbsp of granulated sugar along with water given )

  • Melt condensed milk with dark chocolate in double boiler or in microwave for 30 seconds.
  • Once the chocolate is melted, stir cocoa and water, once they are combined well, add in the both the mixture to form silky thick smooth consistency.
  • Add a 1/8 tsp of salt. and stir in again. Store in airtight container in fridge .
  • I made it 15 days back and it is perfect till now with the same silky smooth consistency even taken out from the fridge.

  • What if spread is too thick to spread after taking out form fridge ? no worries,  heat around few tbsp of water in microwave, add in 2 tbsp of cocoa powder and then mix it with rest of the spread.
  • What if the spread is too runny?..again no worries, melt 50 gms of dark chocolate compound in microwave and combine it with rest of the spread.
  • I made it last week and I keep it in fridge and it is still smooth and spreadable even taken out from the fridge :) isn't it wonderful?

Wednesday, December 03, 2014

CHATPATA PANEER - Quick Fix Tangy Paneer/Cottage Cheese Curry

Recently my family is so fond of paneer and the reason is I started making home-made paneer quite a while... which turns out super easy and delicious than the store bought paneer. So in the paneer series this is one of the quickest paneer recipe with just handful of ingredients. 


  • Paneer - 100- 150 gm
  • Curd/Yogurt - 200 gm (Not sour)
  • Onion - 1 big
  • Tomato - 1 medium size 
  • Ginger and garlic paste - 1 tsp
  • Cashew nut - 5 to 6
  • Turmeric powder - 1/2 tsp
  • Garam masala powder- 11/2 tsp 
  • Chilli powder - 1 tsp
  • Oil 
  • Salt to taste


  • In a bowl add yogurt, turmeric powder, chilli powder, garam masala powder, beat the curd to smooth paste and keep it aside.
  • Grind onion, tomatoes, cashews and ginger/garlic into a fine paste and keep aside. 
  • Now take a pan and add some oil and after it becomes hot add Onion-tomato paste into it and fry it nicely until golden brown. 
  • Then add the curd mixture and salt into it and fry it for some time until combined well.
  • Finally add the paneer and bring to a boil and simmer down for few minutes.
  • Turn off the heat and serve this with roti or paratha.

Monday, December 01, 2014


This is  Maharashtrian delicacy and quite common is all households, though I used to make a different version of this eggplant curry stuffing is new and it tastes just awesome.


  • Eggplant small - 6 to 7
  • Onion - 1 finely chopped
  • Tomatoes - 1 big chopped finely
  • Red chilli powder - 2 tsp, combine 2 tbsp of water with red chilli powder and set aside
  • Turmeric - 1/4 tsp
  • Salt to taste
  • Oil

For Stuffing Masala :

  • Onions - 2 sliced lengthwise
  • Curry leaves  - few
  • Ginger - 1 inch
  • Coriander seeds - 1 heaped tbsp
  • Fennel seeds - 1/2 tsp
  • Cinnamon - 1/2 inch
  • Green Cardamon - 2
  • Cloves - 3 to 4
  • Black peppercorns - 7 to 8
  • Fresh coconut - 3 tbsp grated
  • Raw Peanuts - 4 tbsp
  • Salt


  • Heat about 1 tbsp of oil and add coriander seeds,fennel seeds, cardamom, cloves, cinnamon, black peppercorns and raw peanuts. Fry till all the spices releases nice aroma. Finally add the curry leaves.
  • Then add the onion sliced and saute till it is transparent and then add coconut and ginger.
  • Remove from the heat, allow it to cool and grind it to a paste(not too smooth paste)
  • Clean the eggplant, leave the stem intact and from the bottom , do a crisscross slice up until the neck of the stem without affecting the stem.
  • Now stuff each of the egg plant with about 1 to 2 tbsp of grounded masala paste. And set aside.
  • Heat around 3 tbsp of oil in a heavy bottom pan/kadai and add red chilli powder and turmeric powder paste immediately add finely chopped onion.
  • Saute till onions turns transparent, now add finely chopped tomatoes and saute till it turns mushy. 
  • Now add the left over masala paste and fry for few minutes. Add the eggplant and reduce the heat to low. Allow it to cook for 5 minutes. 
  • Add 1/4 to 1/2 of water and close the lid. Cook it for another 8 to 10 minutes, until the eggplant is tender and cooked through.

Thursday, November 27, 2014


Who doesn't love good old brownies? .. definitely not me. But it is not so easy to find/create your own perfect brownie at home isn't it? after numerous times of trials and failure, this recipe is perfect for me, I like fudge+cake brownie and finally nailed it !

  • 1 cup of flour
  • 1/2 cup of water 
  • 1/2 cup of sugar (reduce if you want a tad bit of bitterness in your brownie)
  • 1 bar of cooking chocolate (dark compound)
  • 1/2 tsp of salt
  • 1/2 tsp of vanilla
  • 1/4 cup of cocoa (I used a bit less)
  • 1/4 cup of unsalted butter (if vegan use odourless oil instead of butter)
  • 1/4 tsp of baking powder
  • Choco chips or 5 Star chocolate (I used 5 Star and it is too good) - depend on your taste buds 
  • In a bowl add 1/2 cup of water and 1/4 cup of flour, stir in until no lumps are formed.
  • Heat the bowl gently until you get thin gooey batter, it happens quickly so keep stirring without the batter sticking to the bowl (On the other hand you can use a nonstick pan for heating)
  • Remove from the stove and then add chopped dark chocolate, vanilla, sugar and butter, stir till all the ingredients are melted and combined well, if dark chocolate is not melting, microwave for 10-15 seconds until it is melted and the batter is smooth in texture.
  • Make sure the above mixture is in room temperature before adding further ingredients.
  • In a separate bowl, add the rest of the flour, baking powder, cocoa powder and salt. Mix it thoroughly. Then add it to the dark chocolate batter and combine well. 
  • Finally add the chocolate chips and fold it gently, if the batter is too thick add few tbsp of water, the consistency of the batter should be easily dropped from the spatula (not runny)
  • Preheat the oven for 350F and bake it for 25 minutes until toothpick comes out clean.

Tuesday, October 21, 2014


This prawn masala is my favorite these days with spiciness from green chillies and black pepper...I am getting tingling in my head..have you ever experienced it? if not try this one out. The main flavor comes from green chilli and black peppercorns, all the other masala's are supporting flavors.

  • Prawn - 1 kg
  • Onion - 3
  • Tomato - 2 pureed
  • Curry leaves
  • Green chillies - 5 to 6, slit lengthwise 
  • Black peppercorns - 1 tbsp freshly grounded
  • Red chilli powder - 1/4 tsp
  • Coriander powder - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Marathi mooku - 1
  • Kalpasi - few

  • Clean and de-veen the prawn, sprinkle a pinch of turmeric and combine well, keep it aside.
  • Heat oil in a pan and add mustard seeds, cumin seeds, marathi mooku and kalpasi...once you get the aroma, add the onions and curry leaves.
  • Saute till onion turns golden brown in color, Now add the green chillies and saute till it becomes soft.
  • Add pureed tomatoes and saute till raw smell disappears and it is well combined with onion. 
  • Now add the red chilli powder,coriander powder, cumin powder and cook for few seconds. Then add the prawns and saute in high flame.
  • Cover the lid and let the prawns cook for about 3 to 4 minute, no need to add water, check once in a while and saute the prawns.
  • Once the moisture from prawn in absorbed, add black pepper powder and combine well.
  • Cover it and cook for another 2 to 3 minutes. Finally add in 1 or 2 slit green chillies and cook it for a minute or two (This step is totally optional)
  • Turn off the heat and serve hot with rice.

Wednesday, October 15, 2014


Nobody can resist a good aloo paratha and this one is no difference except this is more flavorful with spinach and other masalas. And I had it with tangy and spicy chutney which was hot hot ! but I would say ..delicious hot!


  • Spinach - 1 cup chopped
  • Ginger garlic paste - 1 tbsp
  • Red chilli powder - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Whole Wheat Flour - 2 1/2 cup
  • Ajwain - 1 tsp
  • Cumin seeds - 1 tsp
  • Butter - 1 tbsp, softened
  • Warm water as needed
  • Salt

Aloo/Potato Stuffing:

  • Aloo/Potato - 2, cooked, peeled and grated
  • Garam masala - 1 tsp
  • Salt - 1/4 tsp
  • Coriander leaves - 1/2 to 3/4 cup chopped
  • Red chilli powder - 1/4 tsp


  • Clean the spinach and blend it to smooth paste with little water , then mix in all the other masalas such as ginger garlic paste, red chilli powder, garam masala, cumin powder and salt.
  • Place the flour, ajwain and cumin seeds in a separate bowl and make a well in the center, now pour in the spinach and start kneading, add the softened butter and enough water. Knead until you get a soft dough. Cover it and keep it aside
  • For making the Aloo Stuffing, grate the peeled aloo(make sure potato is dry, not wet and soggy) in a separate bowl and add in the garam masala, salt,red chilli powder and chopped coriander leaves.
  • Combine well and make small balls (1/8 cup) out of it.
  • For making Spinach Aloo Paratha, make  small balls out of the dough (around 1/4 cup) roll the dough out about an 3 inch, now place the aloo/potato balls in the center and cover the dough, for detailed folding and rolling watch this step-by-step procedure of my aloo paratha post
  • Repeat the same with rest of the dough. Now heat a tawa to high and place the rolled out paratha on, add ghee/butter and once you get the brown dots on bottom of the paratha, flip it and again spread the ghee/butter. 
  • Once they are browned enough on both sides, remove it and repeat the same with rest of the paratha.
  • Serve hot with hot chutney as I did or with onion raita.


Chole/Chana is a common in every home, but this chole has unique tanginess and it comes from the pomegranate seeds (you heard it right !) Its the regular chole ... until you add in those ground seeds, the combination of grated ginger and the tanginess goes perfect with each other.

  • Chickpea - 1 cup, soaked overnight or min 4hrs 
  • Onion - 2 chopped finely
  • Tomato -2 pureed (small size)
  • Anardana seeds - 1 heaped Tbsp, freshly grounded
  • Red chilli powder - 1/2 tsp
  • Chole Masala - 1 tsp (Any brand would be fine, I used MTR Chole masala)
  • Ginger - 1 inch chopped lengthwise
  • Coriander - 1/2 cup chopped for garnish
  • Ginger for garnish
  • Salt
  • Oil
  • Cumin seeds - 1/2 tsp
  • Fennel seeds - 1/4 tsp
  • Cinnamon - 1/2 inch
  • Pressure cook the soaked chickpea with 2 cups of water for 3 to 4 whistle or until it is done. Allow it to cool completely until the pressure is fully down. Keep it aside.
  • Heat oil in a pan/tawa and add cumin seeds,fennel seeds and cinnamon, once cumin seeds releases aroma, add in the chopped onion and saute till it turns golden brown in color say about 4 to 5 minutes.
  • Now the chopped ginger and saute for a minute. Then add in the chole masala, red chilli powder and fry it for few seconds.
  • Now add in pureed tomato and saute till oil oozes out. Add the cooked chickpeas along with the water, bring it to boil.
  • Check for the salt and adjust accordingly. If you have kids at home, then gently mash the chickpea in the gravy. Add water if necessary,add in the anardana powder and allow it to cook for few minutes.
  • Garnish it with chopped coriander and ginger.

Monday, October 13, 2014


This is my quick fix version of dal with less spice and less ingredients, a perfect dal for rice. Just made for each other..loving it! and yes of course with a dollop of Indian pickle ;)


  • Yellow moong dal - 1/2 cup ,dry roasted till it turns light brown in color
  • Green chillies - 2 
  • Spinach - 1 cup chopped
  • Onion - 1 finely chopped
  • Tomato - 1 large size chopped finely
  • Turmeric powder
  • Freshly Grated coconut - 2 tbsp


  • Cumin seeds
  • Onions sliced lengthwise - 1
  • Red chilli powder
  • Red chilli - 1
  • Ghee


  • Cook the yellow moong dal with 1 1/2 cup of water for 2 whistles in pressure cooker/pan. Keep it aside.
  • Clean and cook the spinach with onion,tomato, turmeric powder, salt and green chillies for about 10 to 15 minutes.
  • Once spinach is cooked, add freshly grated coconut and cook for about 4 to 5 minutes.
  • Finally add the cooked yellow moong dal and lightly mash it.
  • heat oil in a small pan and then add the cumin seeds, onions. Once the onions are well caramelized, add in red chilli powder and red chilli. Turn off the heat and serve hot with white rice.

Sunday, October 12, 2014


This would be the healthiest cookies I ever had, made with whole wheat flour and yet had this crunchy bites of cornflakes... yum!


  • Butter, softened - 1/2 cup
  • Whole Wheat flour - 1 + 1/8 Cup
  • Egg replacer - 1 (I used 1 tbsp of flax seed + 3 Tbsp of water)
  • Salt - 1/4 tsp
  • Baking Soda - 1/2 tsp
  • Cocoa powder - 2 Tbsp
  • Regular Cornflakes
  • Vanilla - 1 tsp


  • Cream the butter and flax seed to form smooth paste. Now swift in all the dry ingredients. knead to form a dough.
  • Refrigerate the dough for 30mins .
  • Preheat the oven to 350 F, scoop out the dough gently pat it flat and roll them in cornflakes on both sides.
  • Place them on baking sheet with 1 inch apart (they tend to spread out) and bake them for 12 to 15 mins. 
  • Transfer to cooling rack and allow it to cool completely before storing.