Bananas Foster

_DSC0309Super quick and YUMMY dessert recipe. Serve Bananas Foster  warm with vanilla ice cream :)








Serves – 4
Preparation time – 5 mins
Cooking time – 2 mins

  • Banana – 1 semi ripe
  • Butter – 1 Tbsp
  • Salt – pinch
  • Light Brown Sugar – 1/4 Cup
  • Cinnamon Powder – generous pinch
  • Heavy Cream – 1/3 Cup
  • Walnuts (Chopped) – 1 Tbsp
  • Vanilla Extract – 1/4 tsp


  1. Into a pan add heavy cream, butter, cinnamon powder, salt, light brown sugar and allow it to bubble.
  2. Chop the banana and add directly to the syrup.
  3. Cook the banana for a min or until tender. (it takes a min)
  4. Add vanilla extract, walnuts.
  5. Serve it with Vanilla Ice cream immediately.

Amaranth Curry

This is a healthy, easy, tasty dish. I usually make whenever I get the fresh Amaranth Leaves in the market. A great way to add Greens into your diet..
Try this easy recipe and u’ll surely get back to me and ask for some more recipes of this kind… :)

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

  • Oil – 2 tsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Garlic (chopped) – 2 pods
  • Onion (chopped) – 1/2 cup
  • Amaranth Leaves (washed, rinsed, drained and chopped) – 2 cups
  • Toor Dal – 4 Tbsp
  • Turmeric Powder – 1/8 tsp
  • Red Chilli Powder – to taste
  • Dry shredded coconut powder – 3 Tbsp
  • Salt – to taste


Into a pan heat oil, season the oil with mustard seeds, cumin seeds, garlic and cook for 30 secs till garlic changes its color and mustard seeds stop popping completely.

Add in onion and cover to cook for 2 mins

Add in the amaranth leaes and cook along with the onion.

Meanwhile in a sauce pan add toor dal and 1/2 cup to 1 cup of water and boil the dall until soft but retains its shape. Frain the dal and run the dal under cold water to remove extra starch and make them non sticky.Don’t throw away the water use it while preparing the sambar or any soup recipes.

Add the cooked dal to the cooked onion mixture and add red chilli powder, dry shredded coconut powder, turmeric powder,salt and cover to cook on lower flame for 2 mins.

Hyderabadi Bagara Baingan – Indian Baby Eggplant Video Recipe

Bagara Baingan is a very popular South Indian dish made with baby Eggplant (Brinjals). This is usually served with Pulao, Biryani or any flavoured rice. I love it with Jowar ki Roti.


Preparation time – 10 mins
Cooking time – 20 mins

  • Baby Eggplants (wash, cut horizontally and vertically keeping stem intact ) - 8 no
  • Oil – 2 Tbsp +1/2 tbsp
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1/2 tsp
  • onion (Chopped) – 1/2 cup
  • Ginger (minced) – 1 tsp
  • Garlic (minced) – 2 tsp
  • Salt – to taste
  • Jaggery – 1 Tbsp
  • Cilantro (chopped) – garnish

Masala -

  • Peanuts – 2 Tbsp
  • White Seesame Seeds – 2 Tbsp
  • Cinnamon – 1 Inch piece
  • Cloves – 2 no
  • Black Cardamom – 1 no
  • Cumin Seeds – 1 tsp
  • Coriander Seeds – 2 tsp
  • Fenugreek Seeds – 4 no
  • Dry Red Chilli Whole – to taste
  • Dry Coconut Powder – 3 Tbsp

Procedure :

In a wide pan heat up oil and place the brinjals is a single layer, sprinkle pinch of salt all over them and covet to cook till 75 percent done. Turn them all over and cook 2 to 3 mins everyside, taking care they are evenly cooked but not burnt.

Meanwhile in a microwave safe place add peanuts and microwave for a min, then add sesame seeds and microwave for 1 min, then add cinnamon, colves, black cardamom, cumin seeds, coriander seeds, fenugreek seeds, red chilli whole and microwave for min, followed by coconut, microwaving for just 30 secs.

Cool this mixture, grind it fine then add water and make fine, smooth paste out of it. Set is aside. Remove the cooked Eggplants once they are cooked 75 percent. In the same pan heat up 1/2 Tbsp of oil, add mustard seeds, allow to pop and add cumin seeds, onion and cover to cook till they are soft.

Add in ginger, garlic and cook for 30 secs. Add in the paste and cook for 3 mins or till the oil oozes from the sides of the pan.

Add water, eggplants, tamarind, jaggery, salt, cover and cook for 5 mins. Garnish with cilantro. Serve with rice or roti, phulka, bhakri.


Sprouts and Paneer Pulao

IMG_0402-001Looking for a healthy and protein packed one pot meal? Here you have it! :) Sprouts and Paneer makes this pulao  protein packed and the addition of rice makes it a complete meal. Serve it as it is or with any raitha.







Serves – 2 to 3
Preparation time – 10 mins
Cooking Time – 40 mins

  1. Basmathi Rice (wash, drain and soak in fresh water for half hr) – 1 Cup
  2. Sprouted Beans – 1 1/2 Cups
  3. Paneer (Cubed) – 1 Cup
  4. Butter – 1 Tbsp
  5. Oil – 2 tsp
  6. Green Cardamom – 2 no
  7. Cinnamon – 1 inch piece
  8. Cloves – 3 no
  9. Curry Leaves – 1 Sprig (Optional)
  10. Shahi Jeera – 1 tsp
  11. Green Chilli (Slit) – to taste
  12. Onion (Sliced) – 1 no
  13. Ginger and Garlic Paste – 2 Tbsp
  14. Turmeric Powder – 1/4 tsp
  15. Coriander Powder – 1 tsp
  16. Cumin Powder – 1/2 tsp
  17. Garam Masala Powder – 1 tsp
  18. Cilantro (Chopped) – 2 Tbsp
  19. Mint (Chopped) – Handful
  20. Yogurt/ Curd – 1/4 Cup
  21. Lemon Juice – 1 Tbsp or to taste
  22. Salt – 1 tsp to taste
  23. Sugar – 1 tsp
  24. Water – 1 1/2 Cup to cook the rice


  1. Get the rice ready by washing and soaking.
  2. In a pan heat butter and oil. Add in Cloves, cardamom, cinnamon and shahi jeera. Fry till fragrant.
  3. Add in green chillies, curry leaves, onions. Add salt, sugar and fry the onion till golden.
  4. Add Ginger and Garlic and fry till you feel nice aroma from the mixture.
  5. Add garam masala powder, turmeric powder, coriander powder, cumin powder, yogurt, paneer, sprouts, 2 Tbsp of water and cover to cook till sprouts are just done (approx 5 mins)
  6. Add cilantro, water, salt. Cover bring the water to a rolling boil.
  7. Add the soaked basmathi rice and cook till just 80 percent done.
  8. Mix the rice and sprouts mixture gently and add mint leaves.Add lemon juice.
  9. Cover again to cook on low heat for 10- 15 mins or until the rice is perfectly done.
  10. Turn OFF the heat and rest the pulao covered for 15 mins to enjoy fluffy and flavorful sprouts and paneer pulao.
  11. Serve it hot with raita or as it is.

Bitter Gourd Fry

As the name says Bittergourd tastes bitter by itself but when cooked with care, it tastes great. It is very healthy to add Bittergourd into your diet.
Try this method of cooking Bittergourd and you’ll start loving it as we do.


  • Bittergourd – 2 no
  • Red Chilli Powder – 1 tsp or to taste
  • Salt – to taste
  • Oil – 2 Tbsp
  • Dry Shredded Coconut – 1/4 cup
  • Garlic – 2 cloves

Procedure :

Step 1 : Scrap the souter skin of the Bittergourds to remove the bitterness
Step 2 : Clean them with fresh water.
Stpe 3 : Cut each of them into 3 pieces
Step 4 : Slit each piece at one side
Step 5 : Apply salt generously to all the pieces.
Step 6 : Rub the Bittergourds from inside out and rest them in the strainer on the Kitchen sink for atleast 30 min
Step 7 : After 30 min, the bittergourds start releasing the water
Step 8 : Squeeze all the water out from the bittergourds
Step 9 : Squeezing the bittergourds removes all the bitterness from them.
Step 10 : Rinse them thoroughly under clean water
Step 11 : Take the bittergourds onto a clean paper towel to let them dry
Step 12 : Heat the pan add oil let the oil get heated up little bit.
Step 13 : Now add the bittergourds carefully and cover them and cook till they are nice and soft.
Step 14 : The bittergourds should be cooked on low to medium heat, so that they will be cooked from inside out.
Step15 : For every two minutes turn the bittergourds upside down and vice versa
Step 16 : This helps to cook them nicely on both the sides.
Step 17 : When they are done remove them into a bowl
Step 18 : Into the same oil add dry shredded coconut and garlic paste on low heat.
Step 19 : Mix everything well and keep mixing till you get nice aroma.
Step 20 : Be careful not to burn the coconut.
Step 21 : Add red chilli powder, salt and the fried bittergourds and mix well for a min.
Step 22 : The currry is ready to serve now. It tastes great when served with hot rice and ghee on top and with curd rice. Enjoy!!!

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