Tuesday, June 30, 2009




Potato--------------------------2 large ones(peeled & cubed to medium sized)
Chilli powder------------------1-1/2 tsp
Garlic pods--------------------4 chopped finely
Oil------------------------------5-7 tbp for shallow frying + 1 tsp
Salt----------------------------as required
Lemon juice-------------------1 tbp
Curry leaves------------------few

Roast and grind to fine powder:
Coriander seeds---------------1 tbp
Cumin seeds------------------1 tbp
Poppy Seeds------------------2 tbp
Dessicated Coconut-----------3 tbp
Cinnamon stick---------------1"piece


1.Microwave cubed potatoes in turmeric and salt water for 6-8 mins on high.
2.Take a wide pan and on medium heat shallow fry the microwaved potato cubes in batches with 3-4 tbp of oil till slightly browned on the sides.
3.Heat 1 tsp of the oil in a kadai and add chopped garlic,curry leaves and then after a minute add the shallow fried potatoes.
4.Fry them for 2-3 mins then add enough salt,chilli powder .Mix,cook uncovered for 3-5 mins or till the potatoes are completely cooked through.
5.Turn off the heat and add the ground powder,lemon juice and mix well till incorporated.
6.Serve with roti or naan.

Sending this to eventLet's go Nuts

Tuesday, June 16, 2009



Have anybody tasted/tried some good recipes with avocados except for a dip???.....No,not me for sure. I see very few uses of it in cooking.....I always wonder when people buy them in bulk...what would they do with them????...Make dippings or Eat them raw or What??? .
You know what i thought this would be my 2nd post on avocado but guess what??? I made rotis with them too...How could i forget what i've cooked...Ok the coming to my 3rd post this can be reffered to as "Avocado Whip". I loved its taste when real cold.Go ahead give it a shot if you donot detest Avocado's.


Avocado-------------2 ripe ones

Sugar----------------1/4 cup or less depending on ur taste

Whipping cream-----1/3 cup

Lime juice-----------2-3 tbp


1.Wash the avocado and scoop out the flesh neatly with a spoon into a mixing bowl.

2.With the back of a spoon slowly mash the flesh into a uniform mixture.

3.Combine the rest of the ingredients and refrigerate for an hour.

4.Serve them with any syrup on the top or as you like.

Friday, June 12, 2009



Before going into the details of this recipe, I would like to thank each and everyone for their wishes and their caring words...That really made me feel good!!! Coming to me though am not much into cooking these days(Don't worry am eating:) ) most of the recipes that you'll come across in the coming days are quite old recipes that i have tried and tasted(some months back).

Dondakaya/Tindora is one such vegetable that people either hate it or just love it. I, for one donot belong to any of these category, but still prepare it once in awhile. This is astir fry version that requires tindoras to be crunchy in texture even after stirring it for over 25-25mins.


Dondakaya/Tindora/Ivy Gourds-----1/2 lb or 250gms appx of long variety(not the round ones)

Peanuts------------------------------1 tbsp

Fresh curry leaves-------------------10-12

Turmeric powder---------------------1/2 tsp

Dry Red chillies-----------------------2
Mustard seeds------------------------1/2 tsp

Oil------------------------------------2 tbp

Salt-----------------------------------to taste

To be Dry-roasted and ground to a coarse pwd:
Peanuts------------------------------2 tbp

Cumin Seeds-------------------------1 tsp

Coriander seeds----------------------1/2 tbp

Dry red chillis------------------------3-5

1.Heat Oil in a cooking vessel and once hot add the mustard seeds and let them splutter.

2.Add the curry leaves ,stir them. Roast 1 tbp of peanuts till light brown.

3.Adjust the flame to medium-low and add the freshly lengthwise-sliced tindora or frozen ones to the peanuts.

4 .Combine well and keep sauteing on medium-low heat for 3-4 minutes then add turmeric,salt and let it cook covered for approx 15-18 minutes or until the tindora lose moisture and have a wrinkled appearance and turns to a deeper shade.

5 .Keep stirring in between and see that you dont burn or overcook them. When you see that tindoras are done with that nice wrinkled and crunchy texture add the ground coarse pwd and mix well.

6. Let them be cooked for another 3-5 minutes on medium flame.Turn off and serve hot.