Friday, March 6, 2015

Potato curry- No onion, no garlic recipe

This is a very simple dish to make. I usually make it on days on which we are fasting. Sometimes its yummily paired with Bedmi poori (will post the recipe soon).


  • Potatoes- 3, boiled, peeled and diced
  • Tomatoes- 2
  • Ginger- 1' piece
  • Green chillies- 1-2 (depending on the heat you want in the curry)
  • Ghee/ Clarified butter- 1tsp
  • Jeera/Cumin seeds- 1/2 tsp
  • Heeng/asafoetida- a pinch


  • Dhaniya power/coriander seeds powder- 1 and 1/2 tsp
  • Red chilli powder- 1/4 tsp
  • Haldi/ Turmeric powder- 1/4 tsp
  • Garam masala- 1/4 tsp
  • Salt- 1 tsp ( you can increase or decrease as per your taste)


  1. Grind tomatoes, ginger and green chilies together.
  2. Heat Ghee in a Kadhai.
  3. Add Heeng and jeera.
  4. When the Jeera sizzles and brown, add the ground  tomato paste.
  5. Add all the spices and mix well. Lower the flame a little and let it cook till the oil leave sides.
  6. Add the potatoes and turn them in order to coat them with the cooked gravy. Add some water. Here you can decide the amount as per your need to have a thick or thin gravy.
  7. You can mash a few pieces of potatoes here to give texture to the gravy.
  8. Taste and adjust for salt.

Serve hot!

Sunday, March 1, 2015

Pasta Al pomodoro

"Life is a combination of magic and Pasta"
-Fedrico Fellini

I have a pasta cookbook, gifted by hubby. He knew that I loved pasta and so this book happened.
The recipes are good and somehow they turn out well even if I improvise ...simply because I don't have all ingredients at all times!

Ingredients (makes for 2)

  • Onion-1 large, chopped
  • Penne pasta- 250 gm, cooked in boiling water till al dante
  • Garlic- 2 big cloves, crushed
  • Tomatoes- 3 chopped fine (you can use ready-made paste or puree also, or sieve the tomatoes to remove seeds..I did neither)
  • Parmesan cheese- 1/4 C, grated
  • Kosher salt- 1 heaped tsp (you can use regular salt, but in less quantity)
  • Basil leaves- 1 tbsp, chopped (you can add parsley or any other favorite herb)
  • Butter- 2 spoons
  • Tomato ketchup- 1 Tbsp
  • Black Pepper- 1 and 1/2 tsp

How to

  1. Melt the butter (I already love this!)
  2. Add the crushed Garlic. Fry for a minute.
  3. Add Onions, cook till soft and pink.
  4. Add tomatoes, salt and pepper.
  5. Cook and simmer for about 10 minutes.
  6. Add Basil leaves. Add the cooked pasta. Add ketchup and mix.
  7. Adjust salt at this stage. 
  8. Serve , sprinkled with Parmesan cheese. Along with a nice Greek salad.

Monday, February 16, 2015

Kaali masoor dal- Whole brown lentils

Dal- roti are the back bone of Indian home cooking. This dal spells 'comfort food' for me. It goes well with chapati and/or rice and is one of the family's favorite.

Kaali masoor dal- 1/2 katori
Ginger- 1' piece, grated
Onion- 1, chopped
Tomato- 1 , small , chopped
Garlic- 2 cloves, chopped
Whole red chilli-1
Salt to taste
Ghee- 1 tsp
Haldi (turmeric powder)- 1/4 tsp

How to make:
Wash the daal thoroughly.
Boil the dal in a pressure cooker with 1 and 1/2 katori water. Please add salt, haldi and grated ginger before boiling.
In the meantime, prepare the tadka (tempering). Heat Ghee in a small Kadhai. Add chopped Onions and fry till pink.
Add finely chopped Garlic and fry for a few minutes. Add red chilli.
Add the chopped tomatoes and cook till they are mushy.
Now add the boiled dal to it. Dal should be soft but not mushy. Adjust for salt.
If your dal is still not cooked (it happens with mine), add the tadka into the pressure cooker and let it cook some more. Usually after 2-3 more whistles , it is done.
Garnish with coriander leaves (optional)

Monday, February 9, 2015

Gobhi Masala- Cauliflower gravy

This is a borrowed from a dear friend. I just went to her place for an impromptu lunch and voila! She comes up with this yummy recipe.  It was a pity that I could not see her in action or take pictures.
Anyways, I followed her recipe (with slight modifications) and though my cauliflower was not the same, it was good and hubby liked it.

  • Cauliflower- 1 head, washed , dried and cut into florets
  • Onion- 1 medium, made into paste
  • Bay leaf- 1
  • Milk- 1/2 cup + Water - 1 cup
  • Tomato - 2-3 , pureed
  • Ginger and green chili paste- 1 tsp
  • Haldi (turmeric powder)- 1/4 tsp
  • Dhaniya powder (coriander seed powder)- 1 tsp
  • Roasted Jeera powder (cumin seeds)- 1/2 tsp
  • Tomato ketchup- 2 tsp
  • Garam masala- 1/2 tsp
  • Coriander leaves for garnishing (optional)
  • Oil- 1Tbsp

To make:
  1. Boil water and turn of flame. Add 1 spoon salt to it and soak the cauliflower florets. Cover and keep aside for use.
  2. Heat oil in a pan or Kadhai.
  3. Fry onion paste till oil leaves side. Add 1 bay leaf.
  4. Add ginger and green chilli paste. Fry for 2-3 minutes.
  5. Add milk and water mixture.
  6. Cook till this mixture thickens (about 10-15 min.).
  7. Add the pureed tomatoes. Add Haldi, Dhaniya powder, salt and Jeera powder.
  8. Cook till oil leaves side.
  9. Add Garam masala. Mix.
  10. Drain the cauliflower florets. Add these to the cooked gravy. Turn them so the cooked mixture coats it well. Add Tomato ketcup.
  11. Now add 1 cup water to this and cover it. Lower the flame and let it simmer for 10-15 minutes. 
  12. Make sure that the cauliflower florets are cooked thoroughly, but are not mushy. Add more water if required.
  13. The water should reduce to half or more. Here you can decide on the consistency of the gravy. Adjust for salt.
  14. Once done , remove from flame and garnish with coriander leaves. Serve hot.

Thursday, February 5, 2015

Mixed vegetable - Potatoes, bell pepper and carrots

This is an everyday vegetable in which many variations can be made. Its a good lunch box option with paranthas or chapatis.  In fact this is one of the standard filling of the rolls that I make for hubby when he needs to be moving around in the car, the whole day.


  • Potatoes- 3, boiled, peeled and chopped
  • Tomatoes- 1, chopped into big pieces
  • Carrots (orange)- 1, chopped
  • Capsicum/green bell pepper- 1, chopped (big pieces)
  • Oil-1/2 tbsp
  • Heeng (asafoetida)- 1 pinch
  • Jeera (cumin seeds)- 1/2 tsp
  • Haldi (turmeric powder)- 1/4 tsp
  • Dhaniya powder (coriander seed powder)- 1 and 1/2 tsp
  • Red chilli powder- 1/3 tsp
  • Garam masala (optional)- 1/4tsp
  • salt to taste (I used 1tsp)

Grind the following with mortar and pestle and keep aside for use

  • Dalchini (cinnamon)- half inch piece
  • Badi elaichi (black cardamom)- 1, cracked open
  • Laung (clove)-2

How to make:

  1. Heat the oil. Add heeng & jeera. Let it sizzle.
  2. Now add carrots and capsicum and fry for 3-4 minutes.
  3. Add salt and let the carrots turn tender.Turn down the flame. Cover and cook for a few minutes. (If you are using the red carrots then it'll take less time to cook.)
  4. Add the boiled potatoes and tomato. Add all the spices except the ones ground by mortar and pestle.
  5. Mix well so that all vegetables are well coated with the spices. Cover and cook for a few minutes.
  6. Now add the ground spice mix. This gives a beautiful aroma to the dish.
  7. Mix well and serve.

You can garnish it with coriander leaves.
If you are out of tomatoes (God forbid!) then use amchoor (1/2tsp) to add the sour flavor.