Tuesday, February 07, 2006

Pav Bhaji

This is a popular West Indian snack. It has been my long time favorite dish.


2 large potataoes (boiled and mashed)
1 cauliflower
1/4 cup peas
1/4 bottlegourd
1 capsicum
1 tsp cumin seeds
2 onions
2 tomatoes (pureed)
2 tsps ginger-garlic paste
4 green chilles
MDH Paav Bhaaji Masala
Red chilli powder
Butter 100 gms

1) Pressure cook cauliflower, peas, bottlegourd and capsicum for 10 minutes.
2) Heat oil in a large thick bottomed pan. Put cumin seeds and add onions. Stir till the onions turn golden brown in colour. Add ginger-garlic paste and chopped green chillies, stir for 30 seconds.
3) Add tomatoes and roast till the oil separates.
4) Add to this mashed potatoes, boiled vegetables, Paav Bhaaji Masala, salt and water. Simmer it for 1/2 an hour while mashing the whole mixture. Add water from time to time to prevent it from becoming too thick.
5) Add butter and garnish with finely chopped onions and coriander.

Serve hot with toasted bread or bun.

Friday, February 03, 2006

Egg Curry

My mom made this dish when I was in India. It was awesome and I tried to make it myself here in Singapore. It turned out to be quite good, although it can't compare with my mom's original dish. There is magic in her hand.


Hard boiled eggs, (Deep fried for few minutes)
Oil 2 tbsp
Cumin seeds
Bay leaf
Onions 1 medium sized
Garlic 1 tsp (chopped)
Ginger 1 inch (chopped)
chillies 2-4 (chopped)
tomato 1 large (chopped)
Meat masala 1 tsp
cream 2 tbsp

1) Heat oil. Add cumin seeds and Bay leaf to it and wait for 10 seconds.
2) Add garlic, ginger and chillies. After 15 seconds, add onions and fry till they turn golden brown in colour.
3) Now add tomato and simmer for two minutes.
4) Add meat masala, salt and eggs, and cook on low flame for two more minutes. Add water to make more gravy.
5) Add cream and bring the gravy to boil.

Serve hot with chappatis.

Friday, January 27, 2006

Meen Moily (Fish in coconut gravy)

I got this recipe from one of the TV shows on discovery travel. I tried it and it turned out wonderful. It's mildly spiced and tastes best with steamed rice.


Pomphret fish (400 gms)

Turmeric 1 tsp
Salt to taste
1 Lemon

For gravy-
Cooking oil 4 tbsps
2 inch ginger chopped
2 tsps garlic chopped
4-6 green chillies
2 medium sized onions
Curry leaves
1 and a 1/2 cups coconut milk
2 cups water
2 medium sized tomatoes
Fresh coriander leaves for garnish

1) Wash the fish and mix it with the marinade ingredients. Let it stand for 1/2 an hour.
2) Heat cooking oil in a thick bottomed pan, and add ginger, garlic and chillies to it. After 10 seconds add chopped onions along with the curry leaves and fry till the onions turn translucent.
3) Add 1 cup of coconut milk and 2 cups of water to it. When this mixture starts to boil, add the marinated fish pieces, cover the pan and simmer for 10-15 minutes.
4) Add the remaining coconut milk, tomatoes and coriander, and simmer for 5 more minutes.

Meen Moily is ready to be served.

Thursday, January 26, 2006

Herbal Medicine for cold

This is a traditional medicine for cough and cold. This has always worked wonders for me and my husband.


water 1 cup
honey 1-2 tsps
grated ginger 1/2 tsps
black pepper 1/2 tsps


Put together all the ingredients in a pot and boil it for a few minutes.
Drink it hot and say goodbye to that horrible cough.

Friday, November 11, 2005

Pizza Toast


1 medium onion sliced
1 medium tomato sliced
1/4 large capsicum sliced
One slice of cheese
Two slices of toasted bread


Heat oil, add onions and saute for 1 minute.
Then add tomato and capsicum and saute for another 5 minutes.
Then add the cheese slice to it and mix well till it melts.
Then put this mixture on toasted bread and sprinkle salt and pepper.
You can also choose to add tomato ketchup.
It is ideal as an evening snack. Do let me know how you like it.

Monday, October 17, 2005

Medicinal value of turmeric

In Indian society, turmeric is known for its anti-septic and healing properties. During my childhood turmeric milk was given to us, along with medicines, every time I fell ill or got hurt. Now research is uncovering several benefits of the same.

Turmeric is extracted from the roots of a plant called curcuma longa, which is a member of ginger family. It is widely prescribed in Indian medicine as a potent remedy for liver disorders, rheumatism, diabetic wounds, runny nose, cough and sinusitis. Traditional Chinese medicine uses curcumin as a treatment for diseases associated with abdominal pain, and it is used in ancient Hindu medicine as a treatment for sprains and swelling.

Recent research has uncovered that turmeric prevents the aging of brain and inhibits Alzheimer’s disease that is prevalent in other parts of the world but not in India. It is also making headlines for its newly discovered anti-cancer properties. It is known to stop cancer before it becomes detectable. It also prevents the recurrence of tumor in cancer patients after radiation treatment.

With so many reasons to include turmeric in your diet plan, you wouldn’t want to give it a miss.

Thursday, October 13, 2005

Why you should eat tomatoes!

Tomatoes get their red colour from a naturally occuring pigment called lycopene. Lycopene, is an excellent anti-oxidant and prevents cell damage. This in turn is supposed to protect us from some forms of cancer and heart disease. It also helps in maintaining a healthy looking skin.

It has very little calories and contains more than 90% water. It is also a rich source of Vitamin C and A making it a perfect ingredient for low calorie diet. Best of all, this vegetable is more nutritous when cooked.

So what are you waiting for, make tomatoes a part of your daily diet and stay healthy.

Thursday, October 06, 2005

Garden Pasta

This is a cheesy pasta with lots of veggies. It's ideal for kids who wouldn't eat veggies on their own. You could use any combination of veggies depending on availability.You could even add chicken or fish to this.

White sauce-
2 teaspoons plain flour
2 cups milk
1 cup water

2 1/2 cups macaroni
olive oil
1/2 bunch spinach
coriander or cilantro
2 medium sized tomatoes
1 carrot
1/2 cup peas or beans
1 onion
1/2 capsicum
1 cup cabbage or cauliflower
1/2 teaspoon crushed garlic
cheddar cheese

White sauce-
1) Heat oil and add plain flour, stir for 3-5 minutes.
2) Add milk while stirring continously. Add water to obtain a not so thick white sauce.
3) Add salt and pepper

1) Boil macaroni in sufficient water with some salt.
2) Heat oil and add all the veggies and salt; simmer for 15-20 minutes.
3) Mix boiled macaroni, fried veggie and white sauce.
4) Add cheddar cheese and cook till it melts.

Tuesday, September 13, 2005

Hara bhara kebab (vegetable cutlet)

This is a very good tea time snack. The patties can be used to make burgers as well.

2 medium sized potatoes (boiled and mashed)
100 grams paneer/cottage cheese (mashed)
1/2 bunch spinach (blanched and chopped)
1/2 cup green peas/matar (boiled and mashed)
1 inch ginger (chopped finely)
2 green chillies (chopped finely)
3 teaspoon cornflour

Spice (alternatively use chat masala)
salt to taste
pepper to taste
1/2 teaspoon mango powder/amchur
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon garam masala

oil for frying

1) Heat 1 teaspoon oil and fry chopped ginger for 30 seconds
2) Add chopped spinach and mashed green peas, continue frying for 1 minute
3) Remove from fire and mix with chillies, mashed potato, paneer and cornflour.
4) Add all the spices to this and mix well.
5) Make small patties from this mixture and deep fry till golden brown.

Wednesday, August 31, 2005

Suji Halwa (Semolina pudding) recipe

Its a very popular pudding in India and is especially loved by kids. Its also one of the easiest indian desserts to prepare.


Suji (Semolina) 1 cup
water 4 cup
sugar 1 cup
ghee/butter/margarine 4 table spoons
cardamom powder 1/4 teaspoon

1) Heat the ghee/butter/margarine in a heavy bottomed pan and put semolina.
2) Roast it on low heat for 20 minutes till semolina becomes golden brown resembling the colour of sand. (This step is the key for the recipe)
3) On the side boil water and add sugar and cardamom to it.
4) Add the sugar solution to the semolina while stirring continously to avoid formation of lumps.
5) Mix some dried fruits like almonds/raisins/cashews and serve hot.

Monday, August 22, 2005

Chocolate Souffle recipe

I chanced upon this recipe while browsing nestle's recipes. This is amazingly simple to make and is sumptuous. Everyone who has tasted it, has loved it. This is especially liked by the kids as they are not so calorie conscious. The recipe is as follows-

Sweetened Condensed Milk 1 tin (400g)
Milk 2 cups (300ml)
Milk Chocolate 40g (optional)
Gelatine 2-1/2 tbsp
Water ½ cup (75 ml)
Fresh Cream 1-1/3 cup
Rum/Kahlua to taste (optional)
Cocoa 3-4 tbsp.
Walnuts/Almonds/Cashew 50g, chopped (optional)

1. Dissolve gelatine in 1/2 cup water over a pan of hot water.
2. Break the chocolate into bits.
3. Whisk cream till light and fluffy (soft peak stage) and keep chilled.
4. Add cocoa to 1 cup Milk. Heat over a pan of hot water and make a smooth paste.
5. Add dissolved gelatine, cocoa paste, rest of milk, chopped nuts, rum and chocolate pieces to Milkmaid. Mix well. Chill till the mixture begins to thicken on the sides.
6. Beat the mixture and fold in chilled whisked cream (This step is important or else cream will form a separate layer)
7. Pour the mixture into a wet soufflé dish and chill.
8. Served decorated with stiffly beaten cream and chocolate curls.

Sunday, August 14, 2005

Dal Parantha recipe

One of the best things about being in India is the immense variety of vegetarian food that's available. Indian diet is primarily vegetarian. My mom made these tastiest of paranthas today and I decided to put the recipe on my blog.

2 cups whole wheat flour (Atta)
Dal (cooked lentils curry) one cup
1/2 cup water (if required to obtain pizza dough consistency)
Dried green vegetable 1 teaspoon (kasoori methi)
Dried pomegranate seeds 1 teaspoon (anardana)
Green chilly 1
Medium sized onion 1
Coriander seeds 1 teaspoon
Fresh coriander (cilantro)

Mix all the ingredients together except water. Knead the dough and add water of needed to obtain pizza dough consistency. After the dough is ready, make doughballs of 2 inches. Dust a rolling board with flour and roll the dough balls to approxmitely 4 inches diameter. Roast it in a pan on both sides. Add a teaspoon of oil or ghee and shallow fry for 20 seconds.

Enjoy it with butter/curd/achaar or any combination of three.

You could use your leftover dal for this as well.

Thursday, August 11, 2005

Chicken Wraps Recipe

I made these wraps as a mean to utilise my leftover momo filling. This turned out to be even better than momos itself. The recipe is as follows -

250gms minced chicken
1/4 tomato (diced)
1 medium sized onion (diced)
1/2 shallots (diced)
1/4 cup coriander (chopped)
1/4 tsp coriander powder
1/4 tsp cumin powder
Make paste - 2 green chillies, 1/2 inch piece ginger, 3-4 cloves garlic
salt to taste
2 tbsp butter or ghee

Tortilla wrap/chapatti/bread

1/2 tomato (diced)
cheese of your choice (shredded)
Tomato sauce (or pizza sauce)

1. Mix all the filling ingredients and keep aside for an hour.
2. Heat oil in a pan and add the filling.
3. Fry till the chicken is cooked.
4. Add cheese and cook till it melts.
5. Spread sauce on the wrap and put lettuce leaves, tomatoes and some filling.
6. Roll sides of the tortilla to make wraps.

and enjoy this quick and easy chicken wrap.

You could also use this filling in patties, sandwiches and snacks.

Nepalese Dumplings (Momos) Recipe

The dish "Nepalese dumplings" or "momos" is my childhood favorite. Actually, I cherish the memories associated with it more than the dish itself. Today, I tried to prepare the dish and it was awesome. So, I decided to share the recipe with whoever is interested.

Momos is kind of a fusion between chinese and Indian cuisines. The procedure is inspired by "chinese dumplings" but the filling is very much indian. The recipe is as follows-


1 and a half cup plain flour
1/2 cup water

250gms minced chicken
1/4 tomato (diced)
1 medium sized onion (diced)
1/2 shallots (diced)
1/4 cup coriander (chopped)
1/4 tsp coriander powder
1/4 tsp cumin powder
Make paste - 2 green chillies, 1/2 inch piece ginger, 3-4 cloves garlic
salt to taste
2 tbsp butter or ghee

1. Knead the flour after adding the water till it becomes like a pizza dough
2. Keep aside while you prepare the filling
3. Mix all the filling ingredients
4. Make one inch dough balls and flatten it using rolling pin. Use some dry flour to dust the rolling board.
5. Put one spoonfull of filling in the center od the wrapper. Bring the edges together and make pleats to ensure that the filling doen't come out.
6. Oil the steamer rack or alternatively put cabbage leaves so that the dumplings doen't stick.
7. Steam the dumplings for 20-25 minutes.

And it's ready to eat!

This will make 13-16 dumplings, enough to fill up two adults. Or you could serve it as a snack in a gathering.

In Singapore, you could also try the deep fried version of this at a restaurant called "Gorkha grill". The address is as follows-
Shenton Way
21 Smith Street
Tel: (65) 227 0806.
Chinatown Singapore 058935



I started cooking when I was staying in a hostel. My initial cooking was anything but appetising. But with persistence and experimentation, I have now become a decent cook. Well, not all the recipes come out as expected but I am learning.

In this blog I would share a recipe as and when I try it at home. Being an Indian, my cooking is inspired by indian cookery.

This blog will serve as a database for tried and tested recipes plus the comments I get for that.