Egg Curry Version II and Eggless Sheermal Made In Tandoor; Step Wise

Hi all!

I cook various cuisines at home and really try to feed the family a variety of food. Home made food is always so healthy and nutritional too. When it comes to home cooked food, there are certain preparations which we call as comfort foods. They are easy to make and always a pleasure to stir up.

I am still on my sabbatical as kid writes his X board exam at the end of this session and I’m trying to be available for him in his crucial year. I might like to take up learning culinary skills if anything comes my way but all that are speculations, I have nothing concrete to speak about as of now.

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Seemebadnekaayi Gojju ; Chayote Squash Curry Made In a Kannadiga Style ; Karnataka Cuisine

 

 

Hi all!!

Gojju is a very popular preparation in Karnataka. It is slightly sweet, quite sour and also quite a spicy curry which is very popular in a Kannadiga household. A variety of vegetables are used to cook this popular curry, one of the most popular being Bendekayi Gojju but I have never heard any one trying the Chayote Squash or Seemebadnekayi for making the Gojju.

I experimented with the Chayote Squash and to my surprise it tasted really good. Also, the Chayote absorbed all the flavours very well. Hubby was extremely surprised and loved the preparation. A gojju preparation, steamed rice and some curds and one is sorted. Simple wholesome meal which is far better than any five star hotel’s meal.

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How To Make An Authentic Thai Red Curry or Gaeng Daeng At Home; A Vegan Version Of Thai Red Curry

 

 

Hi all!

In my previous post I have shared the recipe to Thai Red Curry Paste and in this post I will share the recipe towards the making of the curry. It’s a very simple recipe and gets ready in 10mins if the red curry paste is ready.

While the curry started  bubbling, I gave DH a taste of the curry and his instant reaction was it’s magical. I was ecstatic to hear that! Since a long time we were in search of a place that serves good authentic Thai Curry and now I  know for sure that I do not have to search a one…

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Halsinkayi Rassa ..A Heirloom Recipe For 6th Blog Anniversary | Vegan | Step Wise

Hello all!

21st May marks the anniversary day of my blog and today happens to be the 6th blog anniversary. Time does fly..looking back, there are so many memories associated with my blog..right from the day I started with my first post Maavinkaayi Chutney, to my recent last post on Vegan Galauti Kebab.

Yeah, I know that the kebab post was almost 2months back. Past two months were frantically busy during which I packed, moved into a new city and got settled. But today being a special day, I decided to post without any procrastination.

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Smoked Cottage Cheese & Peas Curry Flavoured With Unroasted Garam Masala | बिन भुने गरम मसाले वाले मटर पनीर | My perception of the first IFBMeet

Hi all!!

Living in my current city I’ve come to know a few bloggers very closely at personal level and there are many bloggers whom I have met in person and there are a lot many bloggers with whom I’ve connected virtually, who are from India and across the globe. But a chance to meet many at the same time, I guess any blogger would jump to grab such an opportunity. To meet the faces behind the creative world of food blogging under one roof would definitely be a dream come true.

I came to know about the first of it’s kind, an all India food bloggers meet about two months back when Aparna of My Diverse Kitchen had called to up to check out if I could be of any help in getting some one I know, to be a part of the  the event. She told me that four bloggers, Arunadati, Revathi, Nandita and herself, had come up with idea of having a bloggers meet and have been putting in all the efforts to organise the event. I was all excited to be a part of that and I told S to keep himself in the city to be with the kid while I was away attending the meet.

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Okra Curry With Yogurt and Roasted Peanuts | दही और मूंगफ़ली वाली भिंडी | Step Wise

 

 

Hi All!!

I’m sharing yet another simple curry with one of my favourite vegetable Okra/भिंडी/Bhindi. My penchant for this vegetable can be seen with the number of curries I’ve posted using it. And today I’m sharing THE most favourite version of mine.

As a child, I always over ate whenever my Mom made this curry and she kept pampering me by making it quite often. Post marriage it has now become a favourite with my husband and the elder one too. The younger one unlike me despises the Okra and that’s the reason that I’m unable to cook Okra that frequently in my kitchen. But there are days when I do not relent to his choice of not eating this vegetable and though half heartedly, he eats it. For a change he prefers to eat this version of Okra more than the others which is a kind of respite for me as a homemaker who has to keep every one satisfied.

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हरी मिर्च-अदरक के स्वाद वाले राजमा | Light to eat - green chilli and ginger flavoured Kidney beans & Jeera Rice | Lunch Combo-1 | Step Wise | No Onion & Garlic Recipe

Hi all!!

The vacations have got over and the younger kid started his school. Can’t believe that the younger one is in 9th grade. He continues to be the carefree, careless lad and I continue to be the worried mother . My prayers these days are largely for both my children, I hope and pray that they grow up into sincere, sensible human beings. The elder one has taken up photography seriously and wants to make a career in that. It’s his vacation time and he has been spending time with us. So, while he is around I ensure that I cook his favourites too and since he understands photography much better than me, pick up some photography tips as well , while I click.

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भेंन की सब्ज़ी| Lotus Stem Curry | Main Course | Side Dish | Low Calorie | Winner Of Only Event

Hi All! Wishing all Mom's a very happy Mother's Day.

My friends who keep reading my posts and pictures believe that I keep cooking gourmet food every day and I find it very difficult to tell them it’s simple food that’s presented stylishly for my blog. I do not use any gourmet products in most of my cooking but with the ingredients available easily at home, I try to cook decent food. For me that’s the real challenge, with most basic ingredients how to cook different food. I must admit that a home-maker’s job is ever challenging but these daily challenges make me feel motivated and keep me going and of course when readers send me mails praising my food, it’s a bonus. I look forward to your reactions, criticism and praise, so do keep them coming.

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Baby Potatoes In Red Bell Pepper Sauce | Curry | Fusion Cooking

Hi All!!

You must have realised that the blog has moved into it’s own domain, it was a gift to myself on the Women’s day. I did not speak about it in my previous post as the new address was not completely activated. I will still have to work on the website to make it more appealing, must confess that’s a massive job and a continuous process too, which has already begun. There are certain features which have got activated now. You can now easily Pin the pictures of the recipes and take the print out of the recipes too. At the end of each post there are various share buttons to use in case you have liked the recipe and also you could give your reactions through reaction boxes and let me know how you have found the recipe. There are 6 interesting reaction options, do check out!

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Indian Cooking Unfolded & Uncomplicated By Raghavan Iyer | Recipes & Book Review

Hi!!

While I write this post, I must confess my heart is humming with joy. It is not always that you are sent a copy of your favourite cookbook author for a review and for that I need to thank John from Workman Publishing, New York, who are the publishers of the book.

I have been a proud owner of 660 Curries by Raghavan Iyer and ever since then I’ve been an ardent fan of his cooking and teaching style. He is a pro at what he does and his new book is all about that.

Let me first begin with the appearance of the book. The appearance is quite unassuming. It does not have the customary glossy lushness but the book attracts you because of the smiling picture of the mentor, creator of the book Mr Raghavan Iyer, who is seen cooking on the cover page.

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Chickpeas in Pickled Spices & Pickled Chickpeas Sandwich Too | अचारी चना | Step Wise Cooking | Vegan | Gluten Free

Hi All!!

I’ve been away from blogging for about two weeks, but it feels like ages. People might guess that I was mopey and I didn’t have anything to post but that was not the case friends (pun intended). In the last fortnight on and off  I could see the fluctuations in the temperature here which I could also compare with my health, which was also going up and down but was largely down with the virus having fun in my body. Also, the younger kid was writing his first term papers and the house had become quiet to let him study. Being the mother I could feel the pressure of his studies hitting me as well. He needed me to be around all the time and help him with his difficulties and doubts. Fortunately he has his last exam today and I’m already elated that I can relax now…what a sense of relief!!!

While the kid studied, I would read a lot of books; fiction, romance and obviously cookbooks. The other day I had run out of the veggies and I had no mood to go out and shop. The lazy me soaked some chickpeas with no clarity or vision in my mind,  of how I would cook it. I wanted to cook something different but had no idea how..

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दम परवल​ (Dum Cooked Pointed Gourd) & Flax Seed Flat Bread | Lunch Combo |

Hi!!

It was about 3yrs back, I was entering a new territory, a new job with new surroundings, new colleagues, new targets and pressures. I used to feel lost at times and my best friend in that hostile situation used to be the library, where I could spend a decent time reading various books, either work related or even others too.

Apart from the personal time that I used to spend in the library, I had to compulsorily use three quarters of an hour on records in the reference section. The reference section had books of all kinds, from literature and history to modern technology. And amongst all these books were a few cookbooks too which I could not touch during my officially allotted time but on other days, I could use them.

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Bhawanee Singh’s Madhra | Himachal Pradesh Cuisine | Jain Recipe | Gluten Free | Shravan Special

 

Hi All!!

I love watching cookery shows, I can spend hours watching them if I have free time in hand. I love watching Jamie Oliver, Nigella Lawson, Rachael Ray..and the list goes on. Each and every cook has their favorite ingredient, own way of presentation, food styling and I learn a lot from their expertise and knowledge. I pick up so many handy tips. Out of the so many recipes that I must have watched, some get inscribed in my brain and two preparations which had left an impression on me were from NDTV good times, from the state of Himachal Pradesh…The name of the dishes and their location had got imprinted in my brain. I clearly remembered they were was called Madra and  Babroo , both were the preparations from Himachal Pradesh. The Madra/ Madhra is  a recipe famous in Chamba.

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Potato- Fox Nut Curry | आलू मखाना करी | Vegan Curry

Hi!!

Hope all my readers are hale and hearty and enjoying the monsoon. The city I live in is still to see a proper rainfall but I’m happy as the temperature has come down a bit…I’ve learnt to thank God for small mercies!!! My eyes and sinus is improving too, thanks for enquiring about me and all the concern, I’m truly touched!!

I’m still not into elaborate cooking as heat of the burner troubles me, so I’m more into quick preparations. I’m avoiding roasting my masala for curries and missing it too, hopefully will cook and post an elaborate recipe in a few days, till then enjoy reading my quick preparations, and I also personally feel there are many more cooks and readers who indulge in quick cooking and these posts are definitely useful for them.

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Rizzala Tofu With Saffron Rice…my vegetarian take on the curry made by the Nawabs Of Bhopal (step wise)

Hello all!

Feels like I’m finally getting back to regular blogging. I have behaved myself and have posted again within two days of my last post on rosemary-onion Focaccia, hmm keeping fingers crossed. I hope things stay in my favor and I get back to active blogging..

I wanted to make this recipe in the last month, when the theme of the month for the ‘Only’ Series was Royal Cooking. But because of the health constraints, could not..so decided to start the soya obsession for my event  ‘Only’ Cooking With Soya,  with this preparation. It is guest hosted by Preeti this month. Also reposting Jackfruit & Soya Burger for the event.

As explained by Camellia Panjabi, “Rizzala is a little known Muslim style curry found in only two cities of India-Calcutta and Bhopal. It’s origin is possibly the latter, where it is a curry  found only in the homes of the Muslim aristocracy. A fresh herb curry, this can best be described as a green korma”.

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Jain Style, Stuffed Eggplant-Version IV, Step Wise

Hi All!!

I’m so glad that I announced ‘Only’ Microwave Cooking as the theme of this month, as it is giving me a platform to explore my culinary skills using the Microwave, which otherwise I would have conveniently avoided or postponed since I’m so much comfortable cooking on the gas stove.

I used to cook very frequently in the Microwave while I was working, as I found that the cooking was fast and I could keep the vegetables to cook in the Microwave and finish other chores at the same time. There was no fear that I might burn the veggies in that rush hour due to my negligence..

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Ankurit Kadve Vaalachi Usal & Jowar Roti..Lablab bean curry and Sorghum Bread

Hi!

Those who are regular readers to my blog can sense my health freak attitude these days. Yes, I’m undoubtedly, now a days very health conscious and calorie conscious.Junk food is a complete no, no, except on very rare occasions. I’m just back from a small vacation at S’s hometown, where I attended my nephew’s Munji (thread ceremony) and S’s friend’s wedding. So, I do not have to tell you that for a few days I did over indulge but to my delight, after returning back, it did not show on my weighing scale.

One can also read in my blog, my insistence on making Jowar Rotis these days. Jowar/ Sorghum is a grain with low glycemic index and is gluten free. I prefer to make these instead of wheat chapatis now a days. These can be tricky to make initially but with regular practice they are fun to make and obviously healthy too.

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Jhunka - Chapati..DH’s favourite breakfast, from Karnataka

Hi All!

Today again I’m sharing another favourite of S. This is easily the easiest way of making DH happy. He loves this preparation a lot and now me too.

When I tasted this preparation for the first time I had a major discussion with DH. When my MIL informed me that she was making Chapati-Jhunka for the breakfast, I had visualised roti and a dry besan curry, as in North and Central India chapati means the ‘basic phulka’ or ‘roti’ and Jhunka in Marathi means ‘dry besan curry’. Actually there’s always a confusion with those terms too, because in all Maharashtrian homes, Jhunka is dry besan (chickpea flour) curry and Pithala means a  thick curry with besan. But if you have ever visited a Jhunka-Bhakar Kendra in Maharashtra, they actually serve the Pithala (wet version) with Bhakari.

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Sprouts Curry the Malvani Way

Hi.

We all know that the sprouts are very healthy and I make it a point that my kid eats them frequently. As we are vegetarians, sprouts provide us a good portion of proteins needed for our body and especially for children they are extremely important in helping them grow, as the proteins help in building up cells and tissues and thus are rightly called ‘the building blocks’ for our body.

I try to incorporate sprouts in soups, salads and curries, in different variations so that the kid can relish it. This time I tried it making the Malvani way. Malvan is a small town in coastal Maharashtra in Sindhudurga district and is famous for the Malvani Cuisine. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.

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Baby Potatoes In Tangy White Gravy and the Winner of ‘Only’ Cookies and Cakes

Hi All!

There are days when my mind is not able to decide what to cook. I had the baby potatoes lying with me, so I knew I had to finish them, but how? That I was unable to decide! My MIL is visiting us and she told me that she wanted to have Mosaru Avalakki (dahi-poha) for  dinner. So, without knowing what I would make with the potatoes, I put them for boiling and simultaneously started preparing for the avalakki. I soaked the poha and kept all the other ingredients ready and while I was doing that, looking at the dahi/curds, I suddenly had a vague thought and then knew what I wanted to do with the baby potatoes. One ingredient led me to cook a very tasty, tangy and quick to make recipe, hence, decided to share it here.

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