Aloo Kurma – Indian Vegetarian/ Vegan Recipe

Aloo Kurma is a gravy curry which can be made in multiple ways. This is another easy and tasty version of Aloo Kurma. Serve this with Roti, paratha or chapathi.





Serves – 2
Preparation time – 5 mins
Cooking ttime – 20 mins

  • Oil – 2 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1 tsp
  • Onion (chopped) – 1 cup
  • Potato (medium pieces) – 1 medium
  • Green chillies – 4 or to taste
  • Ginger – small piece
  • Garlic- 1 big clove or use 3 small cloves
  • Cashews – 2 Tbsp
  • Poppy Seeds – 2 tsp
  • Coconut (fresh or frozen) — 2 Tbsp
  • Red Chilli Powder – 1/2 tsp or tot aste
  • Kitchen King Masala powder – 1 tsp or substitute with 1/2 tsp of garam masala powder
  • Turmeric powder – 1/2 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – pinch
  • Salt – to taste
  • Cilantro (chopped) – 2 Tbsp


  • In a wide pan, heat oil and season with mustard seeds and allow to pop.
  • Then add in cumin seeds and allow to sizzle, follwed by onion and potato.
  • Cover and cook onion and potato together for 3 mins. Meanwhile blend green chillies, garlic, ginger to a coarse paste
  • Add in the paste to the pan and mix well. Cook it again for 3 mins.
  • Meanwhile roast cashews and poppy seeds in a microwave for a min, then get it out then again microwave for 30 secs to a min until they become golden in color.
  • Take care you keep mixing the potato and onion mixture once in a while, so that everything cooks evenly.
  • Make a smooth paste from cashews and poppy seeds using little water. It should not be able to find the grit from the poppy seeds, it should be really smooth.
  • Add this paste to the 70 to 80 percent cooked potatoes, mix well.
  • Add red chilli powder, coriander powder, cumin powder, kitchen king masala powder, turmeric powder, salt and enough water to bring the gravy to a right consistancy.
  • Mix well and cover to cook till the potatoes are completely done.
  • Finally garnish with cilantro.
  • Serve with your favorite Indian bread.

Chocolate Covered Strawberries

_DSC0114Valentines day and Strawberries are synonymous to each other. These chocolate covered strawberries make an easy and yummy little dessert for that special someone on that special day. Make these and enjoy with your loved one.

Serves – 4

Preparation time – 15 mins

Cooking time – 10 mins


Fresh Strawberries (wash, pat dry completely) – 20 no
Chocolate chips (milk or semi sweet) – 1/2 Cup
Refined Oil – 1 Tbsp or as required
Almonds (chopped) – 2 Tbsp
Decorative beads – optional
Sweetened Coconut Flakes – 1/4 Cup
Mini party cups – for presentation
Mini Muffin Liners – for presentation


Melt chocolate with butter or oil until smooth in microwave or using a double boiler.I microwaved for 2 mins in 30 sec intervals.
Using leaves as grip dip strawberries that are completely dry into the chocolate such that the strawberries in covered with the chocolate just leaving a bit so one still see some red color or the strawberry.
Use wooden skewers or toothpick for some grip if needed to cover the strawberries with the chocolate.
Do the same with all the strawberries. and put them onto a wax paper or stick them on the styrofoam so they stand in air and hold their shape well.

To make chocolate and nut covered straberries:

Dip strawberries into the chocolate and sprinkle some nuts on top.

Once done put it on wax paper or styrofoam and refrigerate for 1/2 hr to 1 hr or completely set.

To make chocolate and sprinkles covered straberries:

Dip strawberries into the chocolate and sprinkle some beads on top.

Once done put it on wax paper or styrofoam and refrigerate for 1/2 hr to 1 hr or completely set.

To make chocolate and coconut covered straberries:

Dip strawberries into the chocolate and sprinkle sweetened shredded coconut flakes on top.

Once done put it on wax paper or styrofoam and refrigerate for 1/2 hr to 1 hr or completely set.

After refrigeration once they are completely set and chocolate is no more sticky take them out from refrigerator and enjoy!


Be careful while melting the chocolate as it is delicate and burns fast. Melt it in short intervals to have more control

Use bananas, apples or pretzels or anything that you can think off and dip them into the chocolate to enjoy




Schezwan Butter Dosa – Dosa Variety

_DSC0041-001Dosa is a traditional south Indian breakfast recipe and a popular Indian Street Food. There are many variations of enjoying this Dosa and one among them would be the Schezwan Butter Dosa where the crispy dosa is covered with spicy schezwan sauce, red chutney and various other vegetables. They are crispy from out and juicy and spicy from inside. It has mixed flavors and textures and it tastes so gud as it is or when it is served with Chutney and/or Sambar.




Makes – 8 Dosas

Preparation time – 1 Day

Cooking time – 30 mins


For Batter -

  • Rice – 2 Cups
  • Urid Dal – 1/2 Cup
  • Chana dal – 2 Tbsp
  • Toor Dal – 2 Tbsp
  • Moong Dal – 2 Tbsp
  • Flattened Rice (Poha) – 1/2 Cup
  • Dry Fenugreek Seeds – 1 tsp
  • Salt – to taste
  • Sugar – 1 tsp

For Frying Dosa

  • Butter – 3 Tbsp
  • Bell Pepper/ Capsicum (Thinly sliced) – 1 no
  • Onion (thinly sliced) – 1 no
  • Cilantro – 3 Tbsp

For Schezwan Sauce

  • Oil – 2 Tbsp
  • Garlic – 4 big cloves
  • Tomatoes – 2 big no
  • Kashmiri Chilli Powder – 1 1/2 tsp or to taste
  • Salt – to taste
  • Sugar – to taste
  • Lemon Juice – 1 Tbsp or to taste

For Quick Red Chutney

  • Tomato Ketchup – 1/4 Cup
  • Salt – tot aste
  • Garam Masala Powder – 1/2 tsp


For Batter:

  1. In a bowl add in rice, chanadal, toor dal, moong dal, poha, fenugreek seeds and wash well. Drain the water. Add enough water and soak them for 4 hrs atleast or overnight.
  2. Drain the water in which the lentils and rice are soaking in and use it for grinding the batter.
  3. All the soaked rice and lentils into the wet grinder and grind to a smooth batter suing enough water to make a flowing consistancy batter.
  4. Add just enough water while grinding.
  5. Remove from the grinder and transfer to a bowl. Cover and rest it in a warm place for 8 to 10 hrs.
  6. Once the batter is ready, add water and salt, sugar to bring it to a right consistancy. (not very thick nor thin)

For Schezwan Sauce:

  1. In a pan add in oil. When it is medium hot, add in garlic anf ry till golden.
  2. Add in tomatoes, salt, chilli powder, sugar, lemon juice and cook it covered till soft and mushy. Turn off the heat once done.
  3. Let it cool slightly before blending and make a smooth paste out of it. Sauce is ready.

For Quick Red Chutney:

  1. Mix ketchup salt, garam masala powder in a mixing bowl.
  2. Red Chutney is ready.

Dosa Making.

  1. Heat the dosa tawa.
  2. When it is medium hot add in two ladles of dosa batter and spread in circular motion.
  3. Add butter, onion, peppers, schezwan sauce, red chutney, cilantro and spread evenly on the dosa.
  4. Fry dosa till crispy and golden.
  5. Proceed the same process with the remaining batter.



Dahi Puri

Dahi Puri is a special chat recipe which has crispy and puffy puris filled with sweet and sour chutney, spicy potato, colorful green chutney, crispy thin savory noodles.  Try this recipe and enjoy it with your family.





Serves – 2
Preparation time – 10 mins
Cooking time – 10 mins

For Potato masala:

  • Potato (boiled and mashed) – 2 no
  • Red Chilli Powder – to taste
  • Roasted Cumin Powder – 1/2 tsp
  • Ginger (grated) – 2 tsp
  • Salt – to taste
  • Cilantro (chopped) – 2 Tbsp

For serving with puris:

  • Onion (finely chopped) – as required
  • Cilantro (finely chopped) – as required
  • Green chutney – as required
  • Tamarind chutney – as required
  • Yogurt – as required
  • Thin Sev – as required

Procedure :

For potato masala mix all the ingredients under the potato masala section snd set it aside.

Arrange the puris on a plate in a circle, fill each of the puri with potato masala, onion, green chutney, tamarind chutney, yogurt, sev. Again top with some more chutneys, yogurt and sev. Serve these crispy, spicy, sweet and sour puris immediately.





Paneer Tikka Masala(Revisited Recipe)

Paneer Tikka Masala Marinated Paneer is pan fried and simmered in a creamy tomato gravy. YUMMM!!!







Serves – 3 
Preparation time – 10 mins
Waiting time – 10 mins
Cooking time – 40 mins

For Marinade:

  • Paneer (Cubed) – 1 1/2 Cups
  • Bell Pepper (Cubed) – 1/2 Cup
  • Hung Yogurt – 1/4 Cup
  • Onion (Cubed) – 1/4 Cup
  • Oil – 1 Tbsp
  • Lemon Juice – 1 tsp
  • Kashmiri Red Chilli Powder – 1/2 tsp or to taste
  • Garam Masala Powder – 1/4 tsp
  • Salt – to taste
  • Ginger Garlic(Minced) – 1/2 Tbsp
  • Dry Fenugreek Leaves (crushed) – 1 tsp

For Gravy:

  • Oil – 2 Tbsp
  • Cinnamon Stick – 1 inch piece
  • Cloves – 3 no
  • Ginger Garlic Paste – 1 Tbsp
  • Onion (finely Chopped) – 1 big
  • Tomato Puree – 1/2 Cup (from two big tomatoes)
  • Coriander Powder – 1 tsp
  • Cumin Powder – 1/2 tsp
  • Kashmiri Red Chilli Powder – 1 1/2 tsp
  • Salt – to taste
  • Heavy Cream – 1/2 Cup


For Marinade:

  • In a mixing bowl combine hung yogurt, red chilli powder, garam masala powder, ginger garlic paste, salt, lemon juice, oil, fenugreek leaves.
  • Divide the marinade in two equal portions and marinade the paneer chunks with one of the portions and the onion and peppers with the remaining marinade in another bowl separately.
  • Cover and refrigerate both of them in refrigerator for 30 mins.
  • Meanwhile Prepare the tomato sauce.

For the Tomato Gravy:

  • Heat oil in a medium sized wide pan, season with cinnamon stick, cloves and saute for 10 secs until fragrant.
  • Add in onion and fry till they turn soft.
  • Add Ginger Garlic paste and fry for 2 mins till all the raw smell is gone.
  • Add in the masalas (red chilli powder, cumin powder, coriander powder) fry for just 30 secs. Take care not to burn any of the ingredients.
  • Add the tomato puree and cook till the oil slightly oozes out at the sides of the pan (approx 5 – 7 mins on medium heat)
  • Dilute it with 1/2 Cup – 3/4 Cup of water and let the sauce simmer on LOW until we are ready with the fried paneer and vegetables.
  • Meanwhile lets fry up the vegetables in a separate skillet with 2 tsp of oil. Fry the marinated vegetables on high heat for a while and gradually reduce the flame to medium and keep stirring them and cook till they have the smoky flavor and are partially cooked. They should be still a bit crunchy.
  • Once the vegetables are cooked, pull them out from the pan and set them aside.
  • In the same skillet now start frying the marinated paneer. Fry the paneer till it turns deep golden color from all the sides.
  • Once done, take them off the pan and mix the fried vegetables and paneer with the simmering tomato sauce.
  • Add in cream, salt and bring the sauce to another boil. Check for salt and once you are satisfied with the consistancy turn OFF the heat.
  • Serve Paneer TIkka Masala with Roti or Naan or rice. Enjoy!!!



Nov 22

Strawberry Burfi


Strawberry Burfi is another variation of traditional Indian burfi. Strawberries used in this recipe make it naturally colorful and adds a wonderful flavor.             Ingredients: Strawberries (remove the stalks and wash them under running water) – 18 medium Butter – 1/4 Cup Cardamom Powder – 1/4 tsp Sugar – 1/4 …

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Nov 21

Eggless Donuts – Eggless Baking

Glazed donuts with title & more size

Donuts can be made in so many ways, but glazed donuts have always been a classic. So here I share my recipe for the simple Eggless Glazed Donuts.             Ingredients: Warm Water – 1 Cup Sugar – 3 Tbsp Yeast – 7 gms All Purpose Flour – 300 gms +1/4 …

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Nov 19

Eggless Tiramisu – Italian dessert Recipe

Eggless Tiramisu

Tiramisu is a creamy  Italian dessert with layers of lady fingers and mascarpone cheese. It has a lovely mocha flavor which everybody loves. Now, you can make this dessert without eggs and ladyfingers. Let’s see how to make it from the scratch         Makes – 9 servings Ingredients: All Purpose Flour – …

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Nov 18

Coconut Mawa Burfi

Coconut Mawa Burfi

Coconut and Mawa Burfi is perfect dessert to make on any special occasion. Milk solids make this dessert rich and creamy.  Dry coconut is simmered in milk and milk solids and flavored with cardamom. And the pistachio topping makes this dessert look elegant and tempting. Do try this recipe and enjoy         …

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Nov 16

Gulab Jamun – Using Mawa

Gulab Jamun with title and frame

Gulab Jamun is the most popular among all the Indian desserts. Dried milk balls fried and soaked in sugar syrup just melt in mouth. One can make this on any special occasion to treat your sweet tooth.             Makes – 15 jamuns  Mawa (grated) – 1 Cup tightly packed All …

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Nov 16

Snow Balls – Easy Make Ahead Dessert.

Snow Balls

Snow Balls are a great tasting and easy to make dessert. Made with fresh fruits, bread, topped with eggless custard and cream, makes them creamy and delightful. You can make them ahead of time and serve for lunch or dinner . I’m sure you will LOVE for their simplicity, taste and elegance.       …

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Nov 09

Mascarpone Cheese

Mascarpone Cheese

Cheese making sounds critical. Unlike other cheeses Mascarpone is easy to make and  cheap when we make at home than buying from the stores. It is easy to make and tastes divine. It is widely used in making array of desserts. So here is the recipe.             Ingredients: Heavy Cream …

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Nov 09

Steamed Dosa/ Chiranjeevi Dosa – Secret Restuarant Recipe Revealed

Steamed Dosa

Have you ever visited CHUTNEYS restaurant in Hyderabad? It is popular for the variety of dosas and idlis they offer. Early this summer, when my brother visited us, he talked about this dosa that he had in CHUTNEYS. He explained how it looks and tastes like. It seemed like a great idea to try it at home. …

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Nov 06

Ennai Kathrikai Kolumbu

Kathrikay Kolumbu

Ennai Kathrikai kolambu or Kuzhambu is a very tasty side dish from south of India. It is made with baby eggplants and spices with lot of oil. You can reduce the amount of oil and make it healthier. I deep fried my eggplants but pan frying till tender also works. Choose fresh and tender baby …

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Nov 01

Rasmalai – Popular Indian Dessert Recipe

Ras malai

A creamy and popular Indian dessert made with curdled milk and flavored with saffron.             Serves – 4 Preparation time – 10 mins Cooking time – 5 hrs Ingredients: Rasgullas – Click Here for Rasgulla Recipe Milk – 1 litre + 3/4 Cup Pistachios (sliced) – 2 Tbsp Saffron – …

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