Ingredients: 1 1/2 cups cauliflower florets, 2 carrots; diced, 3/4 cup shelled green peas, 3/4 cup paneer (cottage cheese) cubes, 1 onion; very finely chopped, 1/2 tomato; finely chopped, 1 tsp cumin seeds (jeera), 1 tsp ginger-garlic paste, 1/4 tsp turmeric powder, 3/4 tsp red chilli powder, 1/2 tsp garam masala (meat masala if available… Continue reading Mix Vegetable Curry

A quick cauliflower recipe, sauted in yogurt and spices. Ingredients: 2 cups cauliflower florets (gobhi), 1 cup thick yogurt (curd), 1 1/2 tbsp besan (gramflour), 3/4 tsp ginger-garlic paste, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp tandoori masala (or garam masala), 1/2 tsp chat masala, Salt to taste, 2-3 tbsp Oil… Continue reading Jhatpat Gobhi Sukha

Ingredients: 4 large green chillies; washed and pat dried, 3/4 cup freshly grated coconut, 1/4 tsp turmeric powder, Salt to taste, Juice of 1/2 lemon, Oil for frying. Method: Make vertical slits to the green chillies and remove all the seeds, creating a space for the filling. Rub them from inside with some lemon juice… Continue reading Stuffed Green Chillies

I always prepare my yogurt at home, but for some reasons it became sour once. Since it was in a large quantity I didn’t know what to do. One of my friend suggested me to make wadas out of them. Though I didn’t note down her recipe, here is my version of the recipe. I… Continue reading Sour Yogurt Pakoras

A nice flavored and seasoned corn and spinach rice recipe from India. Though no spices are used to prepare this rice, the seasoning adds a distinct garlic and red chilli flavor to this recipe. Ingredients: (Serves 4) 1 1/2 cups rice, A bunch of spinach (palak) leaves, 1 cup boiled corn kernels, 2 small carrots;… Continue reading Corn and Spinach Rice

Ingredients: 2 steaks cod; (deboned), 2 tsp of coriander seeds, Vinegar, made from white wine, Salt to taste. Method: Preheat the oven in 180 C. Heat a skillet/pan and add the coriander seeds to it. Roast them well on low-medium flame, stirring continuously, until they are fragrant, roughly about 8-10 minutes. Let them cool down… Continue reading Ancient Greek Fish with Coriander

Ingredients: 10 medium sized fresh button mushrooms, 500gms chicken, cut into 1″ pieces, Salt to taste, Pepper, to taste, 1 tbsp soy sauce, 2 tsp Chinese rice wine or dry sherry, 1 tsp sugar, 1 tbsp cornstarch(cornflour), 1 tsp chopped garlic, 1 tsp shredded ginger, 1 spring onion, chopped, 1 tsp sesame oil, Water. Method:… Continue reading Steamed Chicken served with mushrooms

Ingredients: (Yields around 2 cups of dip) 2 ounces crumbled blue cheese, 1 cup sour cream, 3/4 cup mayonnaise, 3-4 green onions; finely chopped, 2 tbsp finely chopped parsley, Garlic Salt and white pepper to taste. Method: Combine all the ingredients. Cover and chill until serving. Serving Suggestion: Serve as a dip for crackers, baked… Continue reading Blue Cheese Dip

Ingredients: (Serves 2) 250gms fresh spinach leaves; chopped, 60gms Ricotta cheese, 1 tbsp finely chopped onion, 1 garlic clove; minced, 1/4 tsp fresh thyme; chopped (dry thyme leaves would also do), A pinch of ground nutmeg, 1 tsp toasted pine nuts, Salt and pepper to taste, Olive oil. Method: Heat oil in a pan and… Continue reading Spinach and Ricotta Cheese Sauce

A curry in a hurry, yet simple and delicious. Ingredients: 2 medium size aubergines/eggplants/brinjals; thinly sliced, Salt and red chilli powder to taste, Oil for frying. For the sauce – 2 cups of yogurt, 1/2 tsp mustard seeds (rai), 1/4 tsp cumin seeds (jeera), 2-3 tsp sugar, 4-5 cloves, 1/2 tsp red chilli powder, Salt… Continue reading Aubergines in Yogurt Curry