Saturday, December 29, 2007


I reminisce how I came into being a blogger. It started off from my visit to Kerala, n my strong urge to learn more of Kerala Cuisine, n then my fervent search on Google for Mallu Recipes, n then me stumbling upon a world of mallu bloggers who maintained impressive blogs & blogged not just about Kerala Cuisine but also various other Cuisines.

The world out there was mesmerizing. Food - a subject which has always been soooooooo very close to my heart, is a fiery passion within me - is so loved by many others, who share the same passion & zeal. Ladies (…& some Gentlemen too!!) who are from all walks of life – professionals & homemakers - n from all parts of the World, coming together in the Cyber World, with one sole aim –raving about their passion – FOOD. I was completely gripped by the world there, n there was this strong urge inside me – if only I could also be a part of this wonderful world ………then there was another voice inside me – " forget it Shella, do you think you could be like those girls, are you out of your mind, don't go on to make a fool of yourself". The voice asking me to be a part was more compelling than the one which hindered me from doing so…..n so with inhibition in my heart, I browsed the templates, thought of a name to give, thought of an address, carefully chose my words – there was a lot of caution considering the sense that I have to at least look decent, if not "wow" in the Blog World, but at the same time, somewhere I had the feeling that this is not going to last much longer……..its just going to fade away.

My first post on 9th Aug' 07 was a random one, n my visit to other blogs led visitors to mine. ……n so started my journey – one post followed another. And I would check almost every hour to see if anybody had visited and left a comment. A comment on the blog meant a feat during those early days, and believe me they still mean a lot.

I have to whole heartedly thank Anita of "My Treasure My Pleasure" who was the first one to hold my hand n add a link on her Blog to mine – it gave me such a sense of joy, then there is darling Seena of "Simple & Delicious" who showed me the way to the Food Blog Desam, and then there is Cynthia of "Tastes Like Home" who added me to her Feeder & left a comment that she wouldn't want to miss anyone of my recipes – she really made my day, n is a sweetheart.

The concept of taking a pic from my mobile camera did not appease me, n hence 2 /3 of my earlier pics were downloaded from the net – which reminds me that I have to mention it on the relevant posts, but slowly I began using my humble mobile to click those pics. As of date I have mastered the art of making the best use of it. Believe me, 99% of the pics on my blog are courtesy my friend – the Nokia 6630.

For about 5-6 posts no-one in my real world had any idea of what I am upto, then one evening very diffidently I opened the page and let Rajeev lay his eyes on what I had so lovingly created. The joy on his face was more than a triumph. His exuberance filled me with so much courage & he said that he was so proud of me & encouraged me to go on. That was the final push that I needed.

To my utter delight, I was gifted with a very beautiful Sony 8 Mega Pixel camera for this very purpose from my husband, its another thing that owing to the pressures on my time, I still continue using my Mobile due to its utter convenience, i.e. availability at all times n all places, ease of downloading thru the boons of technology (Bluetooth).

I have always wanted to be a good baker, but my earlier catastrophes in the oven lead to me to believe that baking is not my cup of tea – but the Blog World had such tremendously talented bakers that my inner baker struggled to come out & give it a shot once more. Since then, I have been giving a shot at a few cakes n muffins, n though there have been disasters yet again, but I am getting more gutsy by the day, to not let it go so easily.

The most embarrassing incident was when I had Rajeev's friends over at my home working on a Project late into the night, n I had a request from hubby dear to bake a cake for one of them Kunal (we all call him KP fondly) who was celebrating his birthday the next day, n it would be past 12 a.m. by the time they would leave. As luck would have it, n something for which I really wanted to kick myself, I tried my hand on a new recipe, n my inexperience with the oven n the ingredients that go into it, resulted in an awful bake – the cake tasted good, but refused to bake from the inside. Poor guy, he nonetheless cut the cake, n everybody was gracious enough to pick on the sides of the cake n yet say "the cake tastes good bhabhi"!!! I so adore them all for that night……but that made me resolve on one thing for sure, half the ingredients before trying your hand on a new recipe. I am so sorry KP, n I will surely make it upto you one day (hopefully your next Birthday) with a more edible cake. I was terribly sorry to waste so much of stuff, but I managed to cut the cake n microwave it to cook it fully & passed onto a needy boy on the streets – who I am sure must have enjoyed my disastrous baking.

I am yet to try my hands at more non-vegetarian cooking owning to the fact that my hubby is a preferred vegetarian, but he is very sweet to gulp down a chicken or a fish here n there only to please me. I love him for that n much more – for waiting patiently to lay his hands on the food (however hungry he might be) so that I could test his virtue of being patient, while clicking at various angles & lights of the food. Being a witness of all those disasters while baking, n yet maintaining a muffle over the food that went waste (he is highly averse to wastage of any kind), for sensing the need and surprising me with the camera, for being a walking advertisement for my blog, for being my critique n helping me with valuable suggestions – the list is endless, n I love him n thank him for being there and bearing with me.

I have to thank my mother-in-law for being such an excellent guide & truly teaching me how to cook. Sharing her age-old secrets, n at the same time constantly learning new things and passing them onto to me. She always inspires me to try something new. She is the best mother-in-law a girl would ever want to have. If I ask for more, I am going to be a greedy pig. I also miss my father-in-law so very much. He would have been really happy to see my blog & surely make his wise contributions. May his soul rest in peace.

I have to thank my mother, who is an excellent cook, but has been constrained because of both her own & my father's dietary restrictions. I totally owe it to her for passing on her skills to me. I still remember days when she used to bake excellent cakes, she could never go wrong. She would let both me & my brother lick the remnants of the chocolaty batter from the dish in which she'd mixed it. As a youngster, I remember sitting down with her late into the night, preparing Christmas goodies, ghujia, namkeen, rose cookies, donuts, murukku, ginger wine, in a span of a week or so before the D-Day!!! Those were really fun days. I miss them sooo much, n know that they will always remain engraved in my heart, n really hope that I shall be able to pass on these traditions to my children someday.

I love my Dad for being there with a "bahut acha banaya hai mere bete ne (my child has made this excellently)", n always nodding with approval, be it a piece of s#@$ in my perspective. He would never ever discourage me by saying its bad, n I love him for that.

I have to thank my friends who have borne the brunt of my experiments time n again, especially my friend Diji who has given her honest opinion from time to time, n at the same time encouraged me to try my hand at new things.

In 2008 I plan to make my blog look more presentable, organize it a bit & do more and more of newer cuisines & newer dishes n most of all – make new friends n build a better relation with my blog buddies.

Finally I have to thank all of you for your utter patience in reading this long post (i.e. if you have read it…..n not wandered away in the midst) & for all my blogger friends, without whom I probably wouldn't have reached this 100 th Post. Yes this is my 100th Post. If it wasn't for your love & encouragement & your comments I would have long ago strayed from the blog world to my own diminutive world of cooking.

And on the final note – ahem, ahem – I had sent my entry of Chocolate to the Hotel Chocolat recipe competition & it has been selected as the most appetizing recipe!!!! Yipeeeeeeeee. I have won myself a copy of their 101 Chocolate Recipes and a box of exotic chocolates, n most importantly they shall be publishing the recipe on their official Website. I just received a mail from them, n the goodies are on their way. I shall be posting pics of the goodies received when the packet gets to me (that's the least I can to share my goodies virtually with you wonderful girls), n a link to the recipe when it is published on the site.

On that happy note I take this opportunity to wish each one of you – ALL OF YOU – I am not taking any names lest I leave anybody out, n I would hate to do that – a whooping New Year filled with love, joy, peace & prosperity. God bless!! And a biiiiig hug.

I am also sending this entry to Nupur's for her Event "The Best of 2007". I really dont have any dish to swank about, & I hope Nupur will accept this nonetheless!!

Friday, December 28, 2007


"Peace on Earth & Goodwill to men" this is part of a very popular Hymn, but is there Peace on Earth anymore - where the world with its inhabitants are set all out to eradicate the peace that God so wanted to prevail. Jesus said "I leave you peace, my peace I give to you", we cant have his peace till we yearn for it. I hope the following helps

PEACE by Gail Rodgers

The angels proclaimed, "Peace on Earth" when the Baby Jesus was born. Today we wonder as we listen to the evening news... is peace possible?

We all need two kinds of peace in our lives. We need inner peace, but we also need peace with others. God addresses both. He tells us what to do to find that peace.

Inner peace begins with a relationship with God and it continues as we focus on His strength and allow Him to fill us. We can exchange our weakness for His strength in any area of life. God's Word says, "You will keep him in perfect peace whose mind is focused on You because He trusts in You" (Isaiah 26:3). Personalize this verse with your own name in it. "God will keep me in perfect peace as my mind focuses on Him and trusts Him." Inner peace hinges on my trust in God.

If inner peace is eluding you these days and anxiety spills over in your life, choose to trust God. You can choose to put your hand in His and draw on His patience and wisdom as you take each step. He will guide you through the maze of life if you ask Him. Choosing to trust God with those blind corners in your life will take you down the road to inner peace. Choosing not to trust Him will take you down the road to stress and worry. Inner peace is there for the choosing.

Peace with others begins as we understand that God has called us to be peacemakers in our world. "Blessed are the peacemakers for they will be called the children of God" (Matthew 5:9).

Is there somewhere in your own world where you can be a peacemaker this Christmas?

Is there an invitation that needs to be extended to smooth over a fractured family relationship? Is there an apology to be made or a silence to be broken that has stood as a barrier for too long? Don't miss the blessing God promises in your life as you respond to His call to be a peacemaker in your own circle.

We can help bring peace to our world one heart at a time.


"Make me an instrument of your peace. Where there is hatred, let me sow love; Where there is injury, pardon; Where there is doubt, faith; Where there is despair, hope; Where there is darkness, light; and Where there is sadness, joy... Divine Master; Grant that I may not so much seek to be consoled as to console; to be understood as to understand; to be loved as to love; For it is in giving that we receive; it is in pardoning that we are pardoned; and it is in dying that we are born to eternal life. Amen."

Wednesday, December 26, 2007


Pressures on your time are so hard that you just wish things would just be done on their own........the clothes would be laundered, the house cleaned, n the food cooked. So much so that you wish that an army of fairies would invade your home while you are away, n make your wish their command........wishful thinking - isint it???

Well but there are a few things, that are so easy...I mean really a jiffy to cook n effortless at that, n yet so very fulfilling n comforting that it truly would make you wonder if it was you who did it- or say, ...."a fairy". The output of this super-duper simple recipe is too good n it can be had as a simple homely meal, or be a conversation starter at a party!! I love it in my own way, I hope you will too.

The following recipe would comfortably serve 2/3 people.

Ing -
1 medium glass basmati rice
1 big onion
1/2 cup - fresh sweet peas
2 pcs - 1 inch stick of cinnamon or equivalent

Wash & soak the rice grains for about 15 mins
In a cooker add a generous quantity of ghee (you can reduce the ghee if you are too concious, but the ghee brings out the best in the dish)
Add the cinnamon sticks & let the aroma rise.
Add the onions till they are pink in colour. Dont let them turn brown at all.
Add the peas & the drained rice grains.
Fry these well for about 2 mins on high flame.
Add salt.
Add the same glass full of water & close the lid.
Just allow one whistle, let the steam pass.

You have the most simple yet most flavorful rice you've ever tasted.

If you are cooking in a vessel n not a cooker, add 2 glasses of water & cook till the water is dried, stirring occassionally.

I am sending this post to Sunita's Spice of the Month - Cinnamon Event. afterthought - didnt realize I am late for the event. I am nonetheless sending the entry to dear Sunita, n hoping she would accomodate me!!! Keepin fingers crossed

Saturday, December 22, 2007


Mushrooms are aplenty during winters, n with their lovely texture they are a delight to cook and eat. I tried this version a few days back, n it was an instant hit. I hope to make it more often n I am sure you will also enjoy it.

Ing -
500 gms - mushrooms
4 onions - big
1/2 cup - green peas
a pinch of sugar
1/2 tsp - garam masala
1/4 tsp - red chilli powder or green chillies
1/4 tspn - haldi / turmeric powder
two pinches - black pepper powder
salt to taste

Method -
Wash the mushrooms & slice them very fine
slice the onions thinly
In a frypan / kadai, heat some oil & add the onions & the sugar
Fry till just about pink
Add the haldi, red chilli & mix well
Add the mushrooms & peas & close lid
Cook till tender
Add the salt, garam masala & black pepper.
Cook on high till the moisture is all dried up.

Serve hot with parathas or chappatis. The flavor / texture comes out beautifully in this preparation

Wednesday, December 19, 2007


As Christmas draws near, we are all busy decorating our homes, baking & preapring for the Big Day...visiting friends, buying new clothes, making party lists, cleaning our homes......the list is endless, but have we ever stopped by to think why Jesus actually came into this world, why God put up his only son up on the cross to die such a painful death, n that too when he himself was so pure, so white - just as snow!!

I really hope that amidst all the baking & blogging we spend a minute or two reading the below writeup & think about the immense love of God. A love of incomprehensible -I use that word cause it truly is something that goes beyond our human minds.


Please open your Bible and read:
(Luke 2:1 - 20)

The message of Christmas isn?t just that of a tiny baby wrapped in swaddling clothes and lying in a manger. We must remember the reason the tiny baby was born.

The true message of Christmas is that eternal God came to earth in the form of man in order to save His own creation. It was a necessity, because fallen man is mired in sin. There is no remission of sin without the shedding of blood, so God?s perfect plan meant He had to provide a substitutionary sacrifice to atone for man?s sin. That tiny baby in swaddling clothes came for a purpose. He came to die.

Those infant hands that twitched and worked themselves out of their wrappings within a rough, perhaps wooden, feeding trough were the very same hands that were later nailed to a rugged, wooden cross. They were the same hands that, though scarred, carefully folded his burial wrappings (John 20:7) when He rose from the dead to defeat sin and death and to give us eternal life. And they are the same hands that lovingly reach down and pick us up through this often difficult life.

This Christmas season, when everything seems so hurried and harried, don?t get caught up in the materialism and busyness. When you come across a manger scene, notice the baby, but think beyond Christ?s infancy to His reason for coming. Make an effort to remember the real message of Christmas. Remember His hands. Remember His heart. Remember His undying love for you.

Tuesday, December 18, 2007


Winter season is seen with the vegetable vendors "thela" (cart) loaded with a variety of greens!! I mean, just looking at the cart loaded so beautifully makes you wanna buy something or the other, even if your refigerator is loaded. My friends always wonder n are amazed at my love for the subzi market (veggie market). The shine in my eyes is something that they cant connect with, n just walking past or driving past one makes me wanna stop n maybe just walk around the whole place, n of course pick up the freshest of produce that mother Earth has given us in full!!! I dont know how many of you agree with me, or have such feelings - but I surely do, n honestly I love that feeling!!

Spring onions are one such greens that the market is so very flooded with these days, n here is my all time fav recipe for this simple but excellent veggie.

Ing -
1/2 kg - spring onions
4 potatoes
1/4 tspn - jeera
1/4 tspn - turmeric powder
3 green chillies
a pinch of hing
1/2 tspn - amchur powder / dried mango powder (pls use this only if you like your dish to be chatpata)
1/2 tspn - garam masala
salt as per taste

Method -
Chop off the roots of the spring onions & chop finely the leaves n the onions.
Scrape n dice the potatoes into small cubes
Wash both of them together
In a kadai / pan, heat some oil
Add the jeera n hing
When they are turning brown, add the turmeric & green chillies.
Quickly add the washed veggies before the masala burns
Add salt.
Close lid & let cook on low flame
Keep stirring in between till both the potatoes n the leaves are cooked.
Sprinkle amchur powder & garam masala & check salt.

Serve with chappatis.

This is a very simple recipe but is very much liked by me and my hubby. So I am hoping that you will like it too.

Saturday, December 15, 2007


The Winter season brings with it, the desire to stay in bed a wee bit more, where a whole night of sleep seems like "oh, is it morning already, I had just closed my eyes". .....Where even 7 a.m. in the morning look like 4 a.m.!! Where showing your hands below the running water will take all the willpower you have........where a warm bowl of soup is all you wanna have for dinner......less work, n more filling!!!! So here's my recipe for an all time favorite soup. It is not too much work, is very filling yet light ......n is loaded with the goodness winters brings along with it..........

Serves 4

Ing -
1 big katori - moong daal
100 gms / 2 stalks of springs onions (whole)
1 red onion - sliced finely
2 carrots - diced into small pcs
4 french beans - deveined n chopped into 1 inch pcs
50 gms - sweet corn kernels
50 gms - green peas
2 florets from a cauliflower - chopped into tiny pcs
2 green chillies
1/4 tspn - black pepper powder
2 tbpns - butter
a blob of butter separately
salt as per taste
1/4 tspn - haldi powder / turmeric powder
a pinch of garam masala
Bunch of corriander leaves.

Method -
Boil the moong daal in a pressure cooker, or otherwise, by adding the turmeric powder n the green chillies.
In a frypan, melt the butter, add all the veggies, some salt & stir fry till the veggies are cooked. If you like a bit of crunch in your soup, leave them a little uncooked.
Add the black pepper, n garam masala.
Now pour boiled moong daal into the stir fried veggies.
Add water to make it into a soup consistency.
Boil it once & add the corriander leaves

I serve it hot with toasted garlic cheese bread, which was yummy. You can serve it with roasted pappads, bread sticks..........anything at all.

Wednesday, December 12, 2007


During this Christmas season, the following will be something to contemplate on & work in our own lives. Christmas is not all about goodies, n good clothes, n partying n fun. We should spend some time wiht ourselves dwelling on the deeper meaning of what God actually meant it to be.

I really liked the idea of "receiving" & "giving". Receiving from God the gift of the Spirit & in turn giving the same to the people around us.

I hope we are all inspired ..........Merry Christmas to you all.

GIVE IT AWAY - by Gail Rogers

It was my daughter's idea. She told me she had been thinking about Advent and how to prepare her heart, not just her home, for Christmas. And she had a great idea!

Jen decided to give fruit away. Oh, not the apples and Christmas oranges that you see in the store. No, she told me she was asking God for opportunities to give away the "fruit of the Spirit."

The "fruit of the Spirit" is comprised of nine qualities that the Bible says will show up in our lives as we daily ask the Holy Spirit to fill us. This fruit shows a watching world we are different because we follow Jesus.

Here is the list of fruit of the Spirit: "But the fruit of the Spirit is love, joy, peace, patience, kindness, self control, gentleness, goodness and faith" (Galatians 5:22).

Each day, until Christmas, choose one fruit off the list and ask God to deposit this gift in your heart in extra measure. Then ask Him to provide an opportunity to give that fruit away in a specific act that day. It is both a rewarding and a challenging experience.

When we focus on allowing the Holy Spirit to overflow in our lives He may use the opportunity to highlight how very much we need Him. This fruit cannot be mustered up in our own strength with enough to give away. No, it is His work in our lives.

I'm taking Jen's idea and asking the Holy Spirit to prepare my heart in a deeper way this Christmas. As a Jesus follower I want His fruit to be in abundance in my life. I want those around me to see the difference He makes as I choose to ask Him to fill me up every day. Why don't you join me? Let's ask Him to fill us afresh today. Then watch for opportunities to give it away. Together we'll prepare our hearts for Christmas.

~Father God,
I thank you that You do not leave us to try to live this Christian life alone. Thank you for giving us the Holy Spirit to fill us and flow through us to those around us. Today I ask that You would fill me afresh with Your Spirit. Cultivate Your fruit in my life today. Help me to be aware of Your deposit in my heart and show me an opportunity to give that fruit away today. Thank you for the amazing help of Your Holy Spirit. In Jesus' name I pray, amen.

Sunday, December 9, 2007


"Kuchen" is german word for "Cake". Though this cake has nothing German about, I called it Apple Kuchen to make it sound exotic. I made this use up some apples that have been lying in my refrigerator. The cake turned our really, really moist & delicious. I am going to make it more often.

Ing -
2 cups - apples (peeled, cored & diced into small peices)
1 cup - sugar
1/2 tspn - lime juice
1 tspn - cinnamon powder
1/4 tspn - nutmeg grated
a pinch of salt
1-1/2 cup - refined flour
1 tspn - baking soda
1 egg
handful of raisins
handful of walnuts
handful of tutti-frutti
1/2 cup butter / ghee - melted and at room temperature

Method -
In a bowl put the apples, sugar, lime juice, cinnamon & nutmeg powder. Crush them coarsely with your hands & set aside for 10 mins
Seive the flour, salt & baking powder.
Add the butter & mix well
Now break the egg & beat & add to the flour / butter mixture
Mix well
Add the apples, walnuts, raisins & the tutti-frutti - mix well
Reserve some tutti-frutti for the topping.
Preheat oven to 180C.
Grease a baking dish & pour the mixture into it.
Top with Tutti Frutui & bake for 35 minutes, or till toothpick inserted comes out clean.

Friday, December 7, 2007


In the morning, while wondering what breakfast would be made, n while rolling the dough for a salt-chilli paratha, my hand just reached out to the leftover palak subzi lying next to me, n voila ........there I had a wonderfully flavored, n coloured parathas, which was loved by my husband, n he asked for a 2nd one, to his usual just one paratha once in a while!!! So I am going to share the recipe for the same........

Ing -
Wheatflour dough - as per requirement
ghee / butter for shallow frying

For the filling -
Though I used left over palak from y'day palak paneer subzi. You can use the following recipe.
1/2 kg spinach leaves - cleaned & chopped
1 onion - chopped
1 tomato - pureed
1/2 tspn - red chilli powder
1/2 tspn - garam masala powder
salt as per taste

I would here suggest to keep the seasoning a little more than you would do for a normal curry coz the taste gets lost in the parathas if the seasoning is less.

Method -
For the filling
Boil the spinach till tender - or better still m'wave it for 5 mins.
Coarsely grind the palak, leave aside the residual water (you can use it for kneading dough, or add to any gravy)
In a fry pan, saute the onions till pink. Add the tomato puree & fry till oil separates. Add the seaonings & coarsely ground palak
M'wave it till it is thick & dry without moisture (it is very imp) or stir fry till there is no moisture. Here the m'wave works excellently.

Procedure for making parathas
Heat the girdle
Take a big lump of dough & roll it as you would roll a chappati.
When it quite big, spread a little ghee on the surface.
Add a tbspn full of the palak & spread it, ensuring it doesnt go too much towards the edges
Now fold one portion of the roti till the center of the roti.
Take the unfolded side & overlap it on the already folded part.
You will have a log shaped roti.
Apply some ghee on top of this & fold one side to the middle of the log & then overlap the other side on the already folded bit.
I am sorry if it sounds complicate_ will ensure photos posted the next time I do it.
NOw comes the difficult part....
Very carefully dust the the folded dough & roll very very gently
You may have to dust it more often than regular parathas, coz the filling is a very very tender & might break out.
Gently lift the paratha with a spatula & place it on the hot tava on medium flame
Cook till one side is browned by drizzling ghee / butter on the sides of the paratha.
Flip it over & drizzle some more ghee.
Cook till both sides are golden brown.
You can avoid the butter / ghee if you are very concious. but I guess it will taste best with these ingredients!!!

Hope you will enjoy this recipe as much as I did

Thursday, December 6, 2007


Makai ki roti (Indian Corn meal bread) is something that is relished throughout the Northern part of India, especially during winters - piping hot, with a dollop of butter on it. Given below is the recipe for this wonderful bread ....

Ing -
250 gms - cornmeal / makkai ka atta
1 - raddish / mooli.
A few raddish leaves (optional)
2 - green chillies
a few stalks of fresh corriander leaves.
salt as per taste
ghee to shallow fry

Method -
Scrape the raddish & grate it into the flour
Chop the green chillies, both the leaves & the salt
Add salt & water to knead it into a dough
Let me tell you one thing, this dough will not be kneaded the way we do for chappatis
You will just have to add enough water to bind all ingredients together.
It shouldnt be too wet.
Heat a non-stick girdle / tawa
Add 1/2 a spoon fo ghee
Take big lump of the dough & flatten it onto the tawa.
Pat it as as thin as you would like your bread to be.
Let it cook till it turns golden brown on one side
Using a flat spatula, gently flip it over, adding more ghee.
Cook till both the sides have turned beautifully golden.

I served it with a delish mutar alu subzi, with which the bread blended so very well!!....and a peice of mango pickle & fresh radish as salad!!

I shall soon be posting the recipe for the mutar alu

Sunday, December 2, 2007


Hmmmmmm, so where was I for sometime now. Well, life had been hectic & life has been throwing a few troubles here n there, to make me realize that it is not a bed of roses after all. The office is front is an all tiime just sucks going to work, n I just hate the faces of everybody out there, except my good friend Diji, n my dear Husband. I guess we three are a solace to each other. What happened, why it has happened, has no reasons, but that whole "low-low", "blue-blue" feeling is so prevalent that its not funny anymore. I wonder why "low" is associated with "blue"?? Any guesses here??? N tomorrow being Monday - its an all time high "BLUE/LOW"!! Yikeees.

God knows when this will end, but I just hope it ends sooner than I expect it too. I guess winters approaching has a big role to play in the moods. No sun at all. Nobody to spread cheer around. The sun plays so much a big role in spreading warmth, n consequently cheer into people's lives. It just feels soooo very good to soak the warmth of the sun on a winter day, its like a gentle caress on your face, so much to lift your spirits n make you soar. I really wish I can meet the sun tommorow.....this is the same sun that I so detest during the summers when its scorching my skin, n I just wish I dont see it anymore........ever.

Life is so ironical........that is why it is LIFE!!! God's basic gift to the very existence of has the joys of a wind blowing across your face, the fragance of jasmine lingering in the air, the tenderness of a new born baby, the flight of a bird, the instant miss of a heartbeat to see someone you love, and this very same life, throws right onto your face, very harsly things like - loosing someone you love dearly, n dont know how to proceed with life, yet you have to do - coz you yourself are alive, the pain that a heartbreak brings - a feeling that you will never be able to recover, the loss of a precious peice of jewellery all because of your carelessness - n you can never forgive yourself.......the list is endless of the goods n bads in life, n with all this added in carries on........n so do we.....

Oh, did I wander off somewhere....

Coming to my list of precious good things in life, a delightful blend of methi (fenugreek leaves) & the tender paneer (cottage cheese). Here goes the recipe.

Ing -
1/2 kg - fenugreek / methi leaves - washed & leaves seaparated.
250 gms - paneer
4/5 garlic flakes - chpoped finely
2 tbspn - mustard oil
a handful of peas
1 big onion - chopped
1/4 tspn - jeera / cumin seeds
1/2 tspn - red chilli powder
1/2 tspn - garam masala powder
1 tbspn - cream

Method -
In a kadai smoke the mustard oil.
Add the jeera n when it sputters, add the chopped garlic.
When the garlic is just about turning brown, add the onions & saute till pink.
Add the washed leaves & peas.
Add some salt & cover & let cook till peas are done
Will take about 5 minutes.
Add the diced paneer.
Now increase the flame to full & let any moisture dry up
Add more salt to taste, red chilli powder, garam masala powder & on high flame cook for about 2 minutes. Keep stirring.
Lastly add the cream & stir till well blended.

Serve hot with chappatis or parathas

Wednesday, November 21, 2007


Delhi is famous for its variety of Chaats. N I really freak out on chaats. The variations are endless & the result is always - mouth watering, lip smacking good!! Nothing to beat the tangy, sweet, spicy - all in one flavors tingling your taste buds. Here's what I made up with whatever was at home

The following recipe serves (2. I used whatever I had at home & innovated the following.

Ing -
10/12 pcs of Paapdi - use the whole ones
1/2 cup - corriander chutney
1/4 cup - sweet tamarind chutney
1/2 cup - thick curd
1 tbspn - roasted & ground cumin powder
1 tspn - chaat masala
1 tspn - red chilli powder (optional)
4 tbspn - raita boondi (optional)

Separately -
2 boiled potatoes - big ones (mash them well)
some corriander leaves - washed & chopped finely
2 green chillies - washed & chopped finely
salt to taste
a pinch of garam masala

Mix all the above well & keep separately.


In a dish spread out the paapdi separately.
Top it with the potato mixture - press some onto the paapdi
Using a spoon cover the aloo with some curd, then top with sweet tamarind chutney, then with green chutney & finally with more curd.
Sprinkle the cumin powder, chaat masala & the boondi.

Add a dash of green chutney & tamarind chutney all over.

ENJOY. We both were so impressed by this chaat that we made a 2nd serving n skipped dinner!!


We loose track of being with God once hardships come our way. We are critical & we loose hope. Our faith is shaken....but the below article really helped me gather up things & once again nudge my spirit to not let go off God's strong hands. I know that he is there with me all the time, n I have to believe it!! Have a nice day all of you.

KEEP TRAINING - by Gail Rodgers

Challenges come to all of us. Sometimes they can feel overwhelming. When they do our tendency is often to become discouraged in our faith. My friend called today. She is in the middle of some very stretching circumstances. Her voice cracked as she asked, "Why would God let us go all the way down this road only to close the door now?" She was in a tough and confusing spot. Together we prayed that God would reveal the next step to her. And He will. We both know His track record in our lives. He can be depended upon.

When life is tiring and confusing it's easy to loose hope in God's ability to work on our behalf. We can become weary and not bother picking up our Bible to hear what His Spirit has to say to us. We can cease to pray, feeling that God isn't hearing us anyway.

God knows our nature is to fall away when times are hard and we are confused. He knows we will tend to neglect His Word. He reminds us not to.

"Anyone who lives on milk, being still an infant, is not acquainted with the teaching about righteousness. But solid food is for the mature, who by constant use have trained themselves to distinguish good from evil" (Hebrews 5:13 & 14).

Righteousness means choosing a "Yes Lord" attitude in all of life. Spiritual discernment grows as we live in the mature state of being able to say ...
"Yes Lord" I will trust You, even in the dark.
"Yes Lord" I will believe Your word, even when I feel confused.
"Yes Lord" I will obey what I know You are asking me to do.
"Yes Lord" I will continue to commit my every step to You.
"Yes Lord" I will continue to grow in spiritual understanding.

Hard circumstances in life can be times of equipping. The roots of a mighty tree must go deep so it will be grounded when the fierce winds blow.

During times of deep challenge make a choice to trust God. Make a decision to allow God to equip you with spiritual understanding and wisdom for your next step.

Stay disciplined. Keep equipped by standing on the promises of His word. Keep the door of your heart open with an invitation to Him to lead you every step of the crooked way.

He will build a track record in your life that will secure you in your faith. He is faithful. Be determined to continue to equip yourself with prayer and His word.

Though circumstances and people may disappoint you, God never will. His strength will hold your hand and your heart through those times when your world is shaken.

~Dear Heavenly Father,
Help me, during times of uncertainty, not to fall away from You and Your word. Help me to keep a disciplined spirit and continue to equip myself with Your promises and an open heart for You to be at work, even in the midst of confusion. Thank you for Your Holy Spirit who will help me grow in spiritual understanding. In Jesus' name I pray, amen.

Sunday, November 18, 2007


The world chocolate itself transports some of us into a different world alltogether. At least it does that to me. A few other things in life can compare to the feeling of a chocolate melting in your mouth........mmmmmmmm - yes that's exactly how I go. I can close my eyes & just be somewhere different altogether when I am having a chocolate. I dont know how many of you share such sentiments with me, or maybe you think I am crazy....but really good chocolates do that to me. I love a whole brick of LINDT, n mind you its the biggest one I prefer. Unfortunately, now I dont have my brother abroad who always brought back a few bricks whenever he came to Delhi, or infact he knew I loved them soooo much that he even managed to send at least one through somebody coming down to India!!! I miss him being abroad sooooo very, very much. N neither do we both travel abroad often to pick up a few. In Delhi, I just find the smallest bars n that too not at many stores, n the small bars dont give me that sort of a kick as that big one did!!!!

Now let me not get carried away.......I guess I will have to wait for someone to have pity on poor me, ........n I dont know when.

I have been wanting to try making some chocolate at home, but never was too serious about it, till the pretty Zlamushka of ZLAMUSHKA'S SPICY KITCHEN announced her Event of "A SPOONFUL OF CHRISTMAS".

Though the result was not half as good as any store brought chocolate, but I am contriuting the same, with load of love & good wishes to her for the event.

1/2 cup - cocoa powder
1 cup - milk
2 cups - sugar
1 tbspn - vanilla essence
4 tbspn - melted butter (white)
1/4 cup - red wine
1 tspn - cofee powder (Nescafe)
1/2 cup - toasted almonds - crushed coarsely or better still chopped to small pcs.

Method -
In a heavy bottomed pan (preferably a big one), mix the milk, sugar, cofee & cocoa powder.
On low flame melt the sugar while stirring. When everything has blended well increase the flame & let it come to a boil, stirring all the while.
Now leave the mixture on low flame & let cook.
Do the the cold water test,i.e., when a drop of the mixture is put into cold water, it should retain shape.
When this happens, remove from flame & add the vanilla essense & butter & beat in one direction for about 3/4 minutes.
Add the almonds & mix well.
Pour into greased moulds or on a greased cookie sheet & let cool.

I used a plastic chocolate mould sheet for the shell shaped chocolates & used a ice tray for the heart shaped ones.

Now for the results.

I found them way too sweet, n the next time (if there is one!!)I shall be adding only 1-1/2 cup sugar. I was also not satisfied with the texture of the chocolate. It was not as creamy as the readymade chocolates. I personally felt that they were not half as good as what the market chcolates are. My husband was very pleased with the chocolates. He loved the wine flavor. My MIL too was very, very happy.

If there is anybody who has experience in making chocolates, or has some good chocolate recipes, please do give me some suggestions.

Meanwhile, Zlamushka this is for you...............MERRY CHRISTMAS

Friday, November 16, 2007


Mushroom is one of my favorite veggies - or should I say fungus - sounds so very inedible, right?? My grandma always used to say that we shouldnt eat mushrooms coz they are are something grown out of something to do with snakes!! N we really used to be very when have a mind of our own, I really laugh at those days & her thoughts - LOL!!!! Well I dont know what she would say if she knows that I am a big fan of mushrooms..hmmmmmm. Here's my recipe for mushroom kurma

Ing -
200 gms - mushrooms (I have seen just one variety in India - the white ones with a brownish-black interiors)
a handfulf - peas
4 tbspn of chopped methi leaves
50 gms - khoya
100 gms - paneer
2 medium onions and a big tomatoe, and 3/4 flakes of garlic - pureed finely
1 tspn - red chilli powder
1 tspn - garam masala powder
1 tspn - haldi / turmeric pwoder
1/4 tspn - sugar
2 tspn - corriander powder

Method -
In a kadai, heat some oil & add the puree.
Fry till the oil separates & the raw taste goes
Add all the masalas (except sugar) & fry till done.
Grate the khoya & add to the masala. Fry well.
Slice mushrooms very thinly & add to the masala along with the peas.
Add 1/2 a cup of water & place the lid and cook till the peas are done.
Now cut the paneer into small cubes or you can crumble them with your hands & add it to the kadai, at this stage also add the methi leaves.
Mix well & close the lid.
Cook till you get a desired thickness of the curry.
If you want more gravy add some water.
Lastly add the sugar & mix well

Serve with chappatis or as a side dish with rice.

Thursday, November 15, 2007


With MIL not at home for two days (she is visiting her sister), n lazy me so being used to coming home to a prepared meal.......was in no mood to do anything but cook the simplest of food. Something which was effortless....... so here goes my recipe. I am also contributing the same to the lovely SRA of WHEN MY SOUP CAME ALIVE, who is hosting the Event of Grindless Gravies. Here you go Sra....this is for you!!!

Ing -
4 big potatoes
1 tbspn - jeera / cumin seeds
4/5 flakes of garlic
a big pinch of asofetida / hing
1 small - onion
3/4 green chillies
1 tspn - garam masala powder
2 tspn - dhaniya / corriander powder
1 tspn - kasoori methi
1/2 a lime juice
salt as per taste

Method -
Boil the potatoes till they are more than cooked - they should crumble to the touch.
In a kadai, add some oil, n when hot add the jeera.
Grate the garlic right into the oil (be careful of the sputtering)
when the garlic turns brown, add thinly sliced onions.
Let fry till they start browning.

Add the slit green chillies, the haldi & mix well
Now add the rest of the masalas & fry well.
Add two cups of water & bring to boil
Now use your hands to crumble the potatoes right into boiling water.
Mix well & let boil for about 3/4 minutes.
Stir well in between, mashing some more potatoes here n there, right into the gravy.
The result will be a thick, spicy n chatpata gravy.
Top it off with the lime juice & the kasoori methi.

Had it with rice & some leftover mushroom kurma - recipe for which will be posted ASAP.

Wednesday, November 14, 2007


Laddus are a good, especially if they are packed with nutrition of almonds and moong daal. I am not too very fond of Indian sweets, but I really loved this laddu my MIL made. I am sharing the recipe with all of you, that's because I have such a biiiiiiig heart!!! No, No just kidding, its because I love you all so much.

Ing -
250 gms - moong daal atta
4 tbspn - ghee
200 gms - powdered sugar
5/6 cardamoms - powdered
1/2 cup - coarsely crushed almonds

Method -
Fry the atta in the ghee till it turns golden brown in colour. Keep stirring in between.
Close the flame & add the powdered sugar, cardamom powder & almonds
Now let the mixture cool just enough that you can bind them into laddus.

There you are - yummy laddus are ready to be gobbled up!!!


Sorry Girls - my fault. Even though I did make MIL tell me how to make Moong Daal Atta, I forgot to post the same. My it goes

Take about 1/2 kg split green moong (when I go home I shall be posting a pic of that daal too, so that there is no confusion at all). Dry roast it in a kadai, stirring continuously, for about 10 minutes.
Let it cool & then grind it into a fine powder in the grinder.
Seive & use it as atta!!


I saw this one early in the morning & thought I'd share it with all of you. These are small things we often forget & leave God our creator way too far behind, making our own decisions & not asking for his support. If we let him rule our lives, I am sure nothing can go wrong. I know it takes time to sink in.....

KEEP ALERT - by Gail Rodgers

Many of you write and share your stories of personal worlds that are challenging and even desperate at times. We know many are shaken up by circumstances in your lives and homes. We are all shaken by the unrest in our world.

Even when life is going smoothly and we are in a good space, we often share a sense of instability as we look at life around us.

Throughout the whole book of Hebrews God gives us steps to take that will keep us firm footed during times when our world is shaking. Whether it's on a personal level or on a larger scale, God knows our situations and our hearts. He offers
sound counsel to steady us in an unstable world .

"We must pay more careful attention therefore, to what we have heard, so that we do not drift away" (Hebrews 2:1).

1) Pay attention to what you have already learned about trusting God.

Write out a couple of Bible verses that God has used to touch your heart. Put them by your sink or mirror. Leave them there until you know them by heart. When God speaks to you through a scripture or a devotion, knead it into your heart like flour into bread. It will amaze you how His Word will bring peace and stability to your heart and mind. Keep growing in your faith.

2) Don't let your heart drift off.

Guard your heart. Take time to pray. Find a few quiet moments or go for a walk and simply tell God the many things on your heart. Be open and honest. Thank Him for the good things you are enjoying. Tell Him your struggles. Tell Him your heart tends to drift. Ask for His Holy Spirit to fill you with His power. Listen for His Spirit to speak to yours. Yes, pray on the run as you head out the door, but make quiet time to get into His presence, too. It is the most refreshing place you will ever find!

3) Make time to be with others who share your faith.

Find someone or somewhere to share your spiritual journey. We sharpen each other as we encourage one another in our faith. We aren't meant to go it alone.

~Father God,
You know my heart tends to drift from You. So many things distract me and even shake me. Today I ask You to help me to focus on You and what You have been saying to me. Help me to pay careful attention to my walk with You. In Jesus' name I pray, amen.

Tuesday, November 13, 2007


Who doesnt like a handful of crunchy snacks to munch on. I do, except that my concience keeps stinging me, n I try to push it as far back as I can.........but the truth is that nothing can beat coming home to a bowl of namak paare. No one can eat just one!!!!

Ing -
500 gms - madia / self raising flour
1 tspn - salt
1/2 tspn - ajwain / bishop seeds
1/4 cup - oil
Oil separately for frying.

Method -
Seive the maida along with the salt.
Add the ajwain & mix well
Now slowly add the 1/4 cup of oil & mix well with the flour making it like bread crumbs.
Now add enough water to make it into a tight dough.
Make balls like you make for chappatis & roll them on with a rolling pin to the thickness of a roti / chappati.
Meanwhile heat enough oil in a kadai.
Cut into thin strips both vertically & then horizontally over the vertical lines to make 2 inch long strips.
Now gently pick up the strips using a steel spatula & drop them into the hot oil.
Fry till golden brown & drain on tissue paper.
Store in an airtight jar.

Thursday, November 8, 2007


This is the recipe for Gaajar Ka Halwa. But you will see that it is a very quick version for the same, but is as delicious as the tedious one!!!! So anytime you want, you can enjoy them both.

Ing -
500 gms - carrots / gaajar
200 gms - khoya
1/2 cup - condensed milk
1/2 cup - sugar (or according to taste)
4 cardamoms - crushed
handful of dry fruits / raisins as per your desire.
Enough ghee to saute the carrots

Method -
Scrape the carrots. Wash them & grate them.
In a kadai, add enough ghee to saute all the grated carrots.
Saute carrots till semi-cooked.
When they are cooked, add the condensed milk & sugar.
Cook till no moisture is left, stirring in between.
Add the crushed cardamoms
Mix well.
Grate the khoya & add into the halwa / pudding.
Mix well
Cook for about 2 mins.
Fry the dried nuts & raisins & add into halwa.


Gaajar has started flowing in the subzi-markets & my MIL brought quite a lot, just because she hasnt seen it yet in Kanpur. Well, we made two dishes, starting with Gaajar Matar with chappatis & Gaajar ka Halwa!!! Am posting both recipes one by one. Hope you enjoy them both.

Ing -
250 gms - carrots, scraped & diced into small pcs
a handful - matar /peas
5 flakes - garlic
1 big - tomato
1/2 tspn - amchur / dried mango powder
1/2 tspn - dried red chilli powder
1/4 tspn - turmeric / haldi powder
1/2 tspn - garam masala pwoder

Method -
In a kadai, add some oil.
Grate the garlic & let fry well.
Chop the tomato very fine & let fry till oil separates
Add the turmeric, mix well
Add the other masalas & fry well.
Add both the carrots & the peas and mix well.
Close lid & cook till the carrots and peas are done.
Garnish with corriander leaves.

Wednesday, November 7, 2007


Didnt have coco powder, didnt have maida, didnt have eggs in the house, but me n MIL had a great desire to bake something. Kya karen, kya karen soch soch kar paagal ho gaye the. Finally I couldnt take it anymore & I just barged into the kitchen hoping to do some edible (hopefully) experimentation. The following was the result.

Ing -
3/4 cup - wheatflour
1/2 tspn - baking soda
1/4 tspn - baking powder
a handful crushed walnuts
a handful chocolate crushed (i used some chocolate at home n just cut them coarsely)
1/2 cup - butter
3/4 cup - powdered sugar
a pinch of cinnamon powder
Some milk ....say about 1/2 cup

Method -
Seive the atta, baking powder & baking soda
Beat the butter till light & then add the sugar & again beat till light
Add the butter & sugar mixture into atta.
Beat in one direction.
Add milk till you acquire a dropping consistency
Add the walnuts, chocolate & cinnamon powder.
Mix well & put a tbspn each of the mixture into the muffin cup.
Preheat the oven to 180C.
When the oven is hot, place the muffin cups & bake till 15 mins at 180C. Increase the temp to 220C & bake for another 5 mins.

The result were healthy mini-cakes, with crunchy walnuts & sweet chocolate pcs. The approval was with a nod from both MIL n DIL ;-)

Monday, November 5, 2007


These days am basking in the culinary skills of my MIL. I am blessed by having both a Mom n a MIL who are excellent cooks.

I will tell you a funny incident involving both of them. Once when my MIL was returning to Kanpur, & Hubby was not in town, both me & my mother went to drop her off to the station. The train was a bit late, n my Mom wanted to attend nature's call urgently. We looked around but didnt find a suitable restroom for her to go. My MIL had an idea n she pointed towards a waiting train on the platform n suggested she should use the facilities there. The decision was unanimous & she went on to climb onto the train. Me n MIL sat on a seat right in front of that train, waiting for her to return. No sooner than mom would have begun the activity, the train started moving on!!!!!!! Me n my MIL were shocked to the extent, that we froze, dumbstruck not knowing what to do.

There were some men who were watching the whole scene & they quickly ran to the train & asked people sitting on the window to pull the chain. By this time, my mom had also reached the door panicking. Fortunately the train stopped & she came down.

Instead of fear or shock, there were three of us laughing our guts out, n people around us watching us go mad!!!

Till date we remember this incident & share a laugh!!

Now coming to the real thing..........after I returned from work today, I have a plate of finger-licking chaat-paapdi ready for me. Here goes her recipe.

Ing -

For the paapdi -
250 gms - maida
1/4 tspn - ajwain / bishop seeds
1 tbspn - oil
a pinch of salt

For the sweet chutney
100 gm tamarind / imli
50 gm jaggery
2 dried dates / chuare
salt as per taste

For the green chutney
a big bunch corriander leaves
4/5 stalks mint leaves
4/5 green chillies
salt as per taste
1 small onion
1 small pcs of ginger
Juice of one lime juice

1/2 tspn - roasted and powdered cumin seeds
1/2 tspn - chaat masala
1/2 tspon - red chilli powder

1 katori curd - beaten (it will be nice if the curd is really, really fresh)
1/4 katori - besan boondi (optional)

Method -

For the paapdi
Seive the maida.
Add the salt & ajwain seeds - mix well
Add the oil & mix well, then knead it into a tight dough using little water.
Make very, very small balls & roll them into small small puris
Meanwhile heat oil very well & fry these paapris till crisp golden.
Drain them on tissue paper & keep aside.

For the sweet chutney
Deseed the tamarind and soak them for about 1/2 half an hour.
Now grind the tamarind, soaked & deseeded dried dates & jaggery using some water.
Strain the pulp.
Boil this pulp in a pan till the desired thickness.
Add salt as per desire, n a pinch of red chilli
Let it cool & you can store this in a bottle in the fridge for about a month.

For the green chutney
Clean & destem the corriander & mint leaves.
Chop the onions & scrape the ginger & cut into slices
Now grind all the ingredients, except salt in a grinder
When made into a thick paste, add the salt.
Squeeze juice of one lime (or more-as per your taste) into the chutney

Assembling the paapdi chaat

In a dish add the beaten curd.
Add in the paapdi.
Now add the sweet chutney & the green chutney as per your wish.
Mix well.
Immediately add the boondi & the sprinkle with chaat masala, red chilli powder & roasted cumin seed powder.

Serve immediately, n lick till the last drop!!!!! Unfortunately we didnt have the green chutney, but still...............slurp, slurp, lick, lick !!!!

Sunday, November 4, 2007


Hi girls

I am so releived to have my MIL here with me. She brought with her, a bag loaded with goodies - yes - n believe me they are her Trademark. Nobody makes the North Indian goodies as good as she does. Her namak paare, shakkar paare, gud paare, paapdi & mathri are all out of this world, n beat everything in front of them

I am sharing with you all one recipe of Gud Paare. I can never make them the way she does, I guess it has a lot to do with "maa ka pyar" (n loads of oil / ghee!!!). You have to ignore the part in the brackets if you want to taste they goodies.

Ing -
1/2 kg - maida
3/4 cup - oil
250 gm - jaggery
1 tspn - saunf / fennel seeds
Oil for frying

Method -

In a big dish take the maida.
Now pour oil into the maida & add little by little oil, n mix it into maida till when you the dough mixture holds together.
Please remember that you dont have to knead it like you do for chappatis.
When the mixture has attained the consistency when it holds together, then add some water & knead it into a hard dough.
Take a big ball of dough & roll it into a half inch thick chappati.
Now cut them into vertical strips, & then further cut them into 2 inch strips.
Heat oil & fry the strips till crispy.
Set them aside & drain the oil.
Chop the jaggery into small peices.
Take another pan & add the jaggery into it.
On a slow flame melt the jaggery, stirring all the time
Cook till you attain the consistency where you add a drop of jaggery into the water n it solidifies.
Add the saunf.
Now immediately add the fried strips into this pan & using two ladels mix them quickly so that they are coated.
Transfer them onto a big dish & let them cool.
Now using a light hand separate the strips.

Try this all of you, n let me know the results. It sure is going to win your husbands & kiddies heart

Friday, November 2, 2007


Here is yet another recipe for an Egg curry combined with potatoes to give you a wholesome curry.

Ing -
4 eggs - boiled & slit into two
3 potatoes - boiled & coarsely broken
3/4 stalks of curry leaves
2 big onions - chopped
2 tomatoes - chopped
3/4 flakes garlic - grated
1/2 inch ginger - grated
1 tspn - mustard seeds
2 tbspn - corriander powder
1 tbspn - garam masala or meat masala
1 tspn - turmeric powder
green chillies as per desire

Method -
In a kadai add some oil. When hot, add the mustard seeds
When they sputter add the garlic & ginger.
When they are fried, add the onions & roast till the onions are brown in colour
Add the corriander powder, garam masala, haldi & the chillies.
Fry for about a minute.
Add the tomatoes & fry till oil separates.
Add about 3 small cups of water & salt
Let it boil & then add the potatoes & place the split eggs carefully.
Simmer till the required consistency of the gravy is acquired.

Goes well with both chappatis & rice.
When hot add the


Egg has become staple for me these days. Easy to cook, yet a fulfilling meal anytime. That's why EGG is so,so my favorite!!!

Ing -
2 eggs
5 onions - sliced not very thin
3 tomatoes
1/2 inch pc of ginger - grated
1/4 tsp - haldi / turmeric powder
green chillies - as per desire

Method -
In a flat pan add some oil.
Fry the ginger first
Add the onions & fry till pink
Add tomatoes & fry till the oil starts separating
Add the green chillies, turmeric & salt
Fry till oil separates.
Spread the masala as widely as you can on the pan.
Carefully break the eggs onto the masala away from each other.
Drizzle some water on the sides of the masala.
Lower the flame, close the lid & cook till the eggs are fully cooked.

This is an yumm dish.

I enjoyed them with brown bread.

Saturday, October 27, 2007


Cooking these days is a low key affair, coz of bad health. I make whatever comes handy is effortless. Therefore, tiffin today was alu, which has been stir fried till crisp, & seasoned well.

Ing -
5 medium sized potatoes
1/2 tspn - red chilli powder
1 tspn - lime juice
1/2 tspn - turmeric / haldi
1 tspn - garam masala
5 flakes - garlic
a bunch of corriander leaves
1/4 tspn - jeera / cumin seeds
1/4 tspn - ajwain / bishop seeds

Method -
Peel & dice the potatoes into cubes.
Soak them in some water, along with a pinch of salt till you make the other preparations.
In a kadai heat some mustard oil - smoke it well
Add the jeera, ajwain & the minced garlic
When the garlic is turning brown, add the potatoe pcs.
Add some salt.
Cover the lid, n keep stirring in between till the pcs turn brown n crisp
Add the rest of the masala & the limejuice.
Cover the lid once more & let the masalas fry for about 2 mins.
Serve garnished with corriander.

Goes well with chappatis / parathas.

Friday, October 26, 2007


Hi there all of you. I know I have been away for a long time, with sporadic blogging. Blame it on my home connection conking off, n the MTNL guys (sarkari) never being able to come & repair it, n the datacard being too painfully slow & now I am ill. I feel really terrible wiht the season switching to winters, n me getting the allergy attack!! N to top it off, I have been tooo tooo lazy to go visit my Homeo Doc, who can cure me quickly, but just cant bring myself to go sit there....I guess I will go today itself, coz I cant take it anymore!!

Meanwhile I am posting a wonderful recipe for Reshmi Kebabs. Lovely healthy snacks.

Ing -

1/2 kg boneless chicken cut into bit sized pcs.
2 tspn ginger-garlic-chilli paste (add about 4/5 green chillies into the grinder while putting ginger & garlic)
4 tbspn - thick curd
2 tbsp butter
6 tbsp besan / gramflour
Half cup cream- you can use any variety, but preferably the heavy one.
2 tsp pepper powdered
1 egg
4/5 flakes of cardamom powdered
1/2 cup cheesespread

Use the fork to punch the chicken in a few places, so that the marinade goes well into the chicken.
Marinate the chicken with ginger/garlic/chilli paste, the curd & salt for 1 hour. If you dont want it to be spicy you can avoid putting the chilli during grinding.
Heat butter in a kadai (preferably non-stick)
Add besan and stir till the oil separates from the flour. You can add some haldi if you want to give the kebabs a nice yellow colour, if you want to let it remain whitish then omit the haldi.
Beat the cream till no lumps are there.
Remove from heat add cream , cheesespread, pepper powder, egg and cardamom powder . Mix till it forms a very smooth paste.
Now remove the marinated pcs of chicken from the ealier dish. Leave aside any water of any other residue from the earlier marination.
Add the new marinade & ensure that the pcs are coated very well.
Set aside for 2 hours.
You can either skewer the chicken and grill on charcoal
Or put the pcs on a cookie tray, grease it & bake it in a hot oven, turning the pcs till they are done & cooked well.
You can use the grill option if you have that in your oven.
Serve with green chutney

I really wish somebody would prepare this for me, & send it across. How I wish I had the energy.

Dont have a photo yet, will do so next time when cooked.

Saturday, October 20, 2007


This is a reminder to all of us that we are living in a world full of sweet temptations to fall into the pit of evil, be it a wrong thought, a wrong deed, a envious glance, we all maybe very well aware, but still feel that it is harmless, n its o.k. sometimes. God is ever forgiving, but I think we should inculcate the habit of our heart nudging us everytime something wrong passes us ....that is the only way we can get rid of the seemingly harmless habit.

BIRD’S EYE VIEW - by Charlene Friesen

"Devote yourselves to prayer, being watchful and thankful" (Colossians 4:2).

I've got a bird's eye view to a picture that is larger than life. My birdbath offers free access to the Wildlife and Learning Channel. It's a wild kingdom out there, for both the birds and me.

Hot days, of course, are a busy day at the bath. Chipper robins, gangster blue jays and nervous chickadees jostle in line, waiting their turn for a cool drink and a refreshing splash.

Although the birds differ in size, personality, and color, they have one thing in common: a deliberate course of action. No bird dares fly directly to the birdbath. They spend a good five minutes on the clematis arbor, head bobbing up and down, body shifting to and fro, making sure the area is secure. Preparing for a bath is serious business.

Once the coast is clear, one bold robin perches on the edge of the bath. Prancing about the perimeter, he carefully scans the neighboring plants and grass, even giving me the once over through the window.

He then steps into the middle of the bath, sinking up to his chest. "Aah!" he seems to say, hunkering down in the cool water, fluffing his entire body for a good soak. He may seem relaxed, but his head never stops moving, eyes always scanning for the unpredictable, the unknown.

After the soak it's time to scrub. Safety first, of course, as one final glance precedes a furious flapping of wings. Every inch is scrubbed, the vigorous cleansing splashing water onto my deck. Between scrubbings, he continues to look about, his keen eyes not missing a thing.

Bath time done, he chooses a perch and flies to the safety of a maple tree. Quite the ritual, but if robin redbreast wasn't cautious, he may never make it home for dinner.

Unlike the robin, a comforting soak may be our only time to relax and clear our head. But once we leave the steamy confines of the bathroom, we're fair game to inappropriate TV shows and music, unhealthy friendships and the like. Satan roams the earth like a lion, seeking to destroy those who are hungry for God. He is hungry for our character and for our hearts.

Approach life like the robin - head up, aware of the surroundings. Also take heed of the spiritual surroundings; our walk with Jesus Christ directly affects our walk on earth. Placing both feet on God's path heightens our awareness of unhealthy situations and the dastardly motives of Satan.

Like the robin, you'll never be able to avoid all of the pitfalls and dangers that lurk, but make every effort to be vigilant in life, by choosing to be deliberate in your faith.

Thursday, October 18, 2007


This is one simple recipe, but is loaded with flavorfull dhaniya / corriander leaves. It tastes absolutely yum.

Ing -250 gms - paneer
50 gms - corriander leaves
2 big onions - chopped finely
3/4 green chillies - chopped finely
1/2 tspn - garam masala
salt to taste

Method -
In a kadai add some oil. When hot, add the onions & fry till pink in colour.
Add the green chillies & mix well
Crumble the paneer & add into the kadai.
Mix well & let cook till any moisture evaporates
Sprinke the salt & garam masala & stir till mixed properly.
lastly add the finely chopped corrainder leaves & stir till everything is combined.

Serve with hot rotis.


I called my husband to ask him what he was having for dinner with friends (he was busy finishing a Project for college & would get late), n he said Daal-Chawal, n there was me all alone sitting at home n doing nothing for dinner. I didnt want to be left behind, & therefore decided to make myself a treat - simple but still a treat !!

What I made was - Chana Daal Pulao - the spicy masaledaar version!!!

Ing -
1 glass - basmati rice
1/4 glass - channa daal (split peas yellow)
3 big onions - thinly sliced
1 tomato - chopped finely
4 cardamoms - crushed
1 tspn - jeera / cumin seeds
1 tspn - garam masala
1 tspn - red chilli powder
1 tspn - haldi / turmeric powder
1 tspn butter
1-1/2 glass (the same glass) - water

Method -
Wash & soak the rice for about 10-15 minutes
Wash & soak the daal separately for about 20 minutes
I soaked both of them & meanwhile did the preparations
In a cooker, add some oil
Add the crushed cardamoms & jeera.
After they sputter, add the onions and fry till brown
Add the the tomatoes & fry till the oil separates
Now add the haldi, garam masala & the chilli powder. Fry well
Drain the rice & the daal & add into the cooker.
Fry well, after adding the butter.
Now add water.
Add the salt & put the lid of the cooker
Wait for a whistle & close the flame.
Wait for the steam to pass

Serve with raita & achaar & papad.

I also make this as a very simple Pulao without any masalas, which I will post some time later.