About Me

My photo
A foodie. From the land of food lovers :) Loves to experiment global food and serve them to folks too. Passionate about cooking.Loves music @ any form excuse hard rock ;)...a passionate singer..chatter box..people person..passionate to be a unique person..loves photography..intrested in watching various cuisines around the world knowing other culture..loves visiting new food joints :) IT'S SAID SHARING IS JOY AND SO IAM TRYING TO EXPLORE IT!! FOOD RECIEPES ARE TO BE SHARED NOT TO BE HOLD ON :) A simple smile is all needed in life :)

Oct 5, 2016

Corn Sundal

2 - Sweet corn
1 tbs -  Urad dal
1 tbs -  Mustard
2 tbs -  Oil
1 tbs - Black Pepper powder
Curry leaves
Salt to taste
Pinch of sugar

1. In a pan add oil, Mustard seeds, urad Sal, curry leaves,asafatida.
2. To it add boiled sweet corn,salt,sugar,black pepper powder.
3. Mix well and serve hot.

Sep 17, 2016

Healthy Crispy Dinner Table

Healthy yet crispy dinner table is a rare combination.

Pear Carrot Soup
1 - Pear/ Berika
1-  Big Carrot
1 - Potato
1tbsp - Dried Fenugreek leaves
1tbsp - Salt
2 pods - Garlic
2tbsp - Butter
500ml Water
4 pods - Black Peppercons
Mixed Italian Herbs

1. Peel off the skins of pear, potato,carrot.
2. In a pressure cooker add in butter, peppercons,pear pieces,carrot,potato.
3. Stir fry for 2mins.
4. Add in dried fenugreek leaves, Salt
5. Pour in water & and close lid.
6. After 5 whistles. Cool it and strain the veggies and fruit.
7. Cool and grind into paste.
8. Add the paste to the drained water along with mixed Italian herbs.
9. Serve hot with spring onion

Quinoa Salad
50gms - Quinoa
200 ml - Water
50gms - Green capsicum
50gms - Orange or red capsicum
1          - Medium onion
1.         - Green chilly
Green coriander leaves
2tbsp.  - Lime juice
Salt to Taste
1tbsp.  - Black Pepper powder

1. Boil quinoa in water for 7mins. Once it turns transparent separate it with fork.
2. Finely dice capsicum, onion, green chilly and add it to quinoa.
3. Add in salt, black pepper, lime juice and mix well.
4. Serve chilled.

Baby Corn Manchurian
100gms - Baby corn
50hrs     - Green capsicum
1             -  Onion
2             -  Green chillies
4             - Garlic pods
1 inch.   - Ginger
2 string. - Spring onion
3tbsp      - Tomato chilly sauce
1tbsp.     - Soya sauce
1tbsp.     - Sweet chilly sauce
4tbsp.     - Cornflour
Salt to Taste
Oil to fry

1. Grind 2 garlic pods,ginger,1 green chilly into a paste.
2. Make a smooth cornflour batter adding salt, ground paste 1 tbsp.
3. Heat oil in a pan to deep fry.
4. Dip baby corns into cornflour powder and deep fry them.
5. Meanwhile finely chop capsicum,pinion,remaining garlic,green chillies,spring onion.
6. In a pan add 2tbsp oil stir fry onion,green chilly,garlic for 2mins
7. Add in remaining garlic ginger paste, capsicum and saute for another 3mins.
8. Add in soya sauce,sweet chilly sauce,tomatoes,tomato chilly sauce,salt.
9. Sure for 2mins.
10. Add in fried baby corns

Aug 24, 2016


Thattai - name calls for crisp,tasteful snack anytime. Down south of India along with Seedai thattai is also made on Lord Krishna's birthday or Krishna Jayanthi.


1 cup - Idli rice or Boiled rice
1/4 cup - Pottukadalai or roasted gram dhal
1 tbs     - Pepper powder
1 tbs    - Asafatida
2 tbs   - Channa Dhal or Kadalai Parupu
1 arc.  - Curry leaves
1 tbs.   - Red Chilly powder or flakes
Salt to Taste
Water to soak rice and dhal
Oil to deep fry

1. Soak rice for 4hrs. Drain and grind into a fine semi liquid batter
2. Soak Channa dhal for 1hr
3. Grind the pottukadalai into powder
4. In a bowl add in the rice batter. To it add pottukadalai powder little by little in small quantities.
5. Add in salt,chilly powder,pepper powder,asafatida,Channa Sal drained,curry leaves.
6. Mix well into a dough.

7. Meanwhile heat oil on medium flame or induction 3 point
8. Take a small lemon size dough and flatten it round using 3 fingers a tissue paper or plastic sheet or wet cloth.
9. Test a bit of dough in oil to check temperature of oil. Dough has to raise up.
10. Slowly drop 2 to 3 flattened dough into oil depending on size of your pan

11. Turn the dough after 30 secs to other. Fry them until golden brown.
12. Drain it on to a tissue paper and store it in air tight container once it cools down.

Aug 22, 2016

Bharwan Lal Mirch Aachar

Lal Mirch Aachar - A common pickle in northern parts of India. I have been tasting since my childhood. Made by my mother, aunts. Note: there are many alternate receipe options also.

2tbs - Turmeric powder
1 ltr - Mustard oil
25gms - Dry coriander seeds
25gms - Fenugreek / Methi seeds
25gms - Brown or Black Mustard seeds
10 pcs  - Dry red chilly
2 tbs.    - Dry Mango powder
25gms  - Saunf or Fennel seeds
5 tbs.    - Black Salt or  if, Rock Salt then 4tbs, if, table salt 5tbs
400 gms/10 to 12 - Fresh long Red Chillies
2tbs.     - Asafetida

1. Wash & dry the red chillies with a dry cloth.
2. Cut the chillies into 2 to 3 pcs each measuring at least 5 inches
3. Scoop out the seeds seperately.
4. Coat the chillies with some mustard oil
5. In a pan dry roast all ingredients except salt. Dry roast salt after switching off the flame
6. Cool them and grind them into powder along with the seeds taken out from fresh chillies
7. Fill tightly the powder into  the red chillies.
8. Meanwhile heat the mustard oil until the smoke comes.
9. Have a sterilized glass or ceramic jar.
10. Place in the chillies on by one into the bottle.
11. Once oil cools down pour it into the jar or bottle .
12. Remember oil should be at least 1/4th of the glass. This avoids fungus formation.
13. Keep under sunlight for a week.
14. Keep it in a dry place and use for minimum 6 months.