About Me

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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 :)

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.

Aug 10, 2016

Crunchy & Yummy dinner platter

Got bored of the usual dinner platter. At times joining different cuisines for a meal makes a great platter. Try this time a thick soup, crunchy cool salad with Focaccia by side.

Carrot Lentil Soup
Carrot-1 , Onion-1,Garlic-2 pods,Thoor Dal-1/4 cup,Yellow Moong Dal- 1/4 cup, Water-3cups,Salt & Pepper to taste,Mixed herb seasoning, Butter-1Tbs

In a pressure cooker add in the butter. To it add in the veggies, lentils, half salt. Sure for 2mins. Add water to it. Cook until 5 whistles come up. Cool and drain water & keep aside. Grind the veggies and lentils. Pour in the paste to the drained water and mix well. Add in remaining salt, pepper,mixed herbs. Serve hot with krutons.

Feta Cheese Cool Salad
Feta Cheese-100gms, Cucumber-1 cut in circles, Onion-1, Green Chilly - Finely Chopped, Letuce- 1/2 Cup, Apple Cider Vinegar- 1/2tbs,Pepper-1tbs,Olive Oil- 2tbs,Salt half the usual as Feta Cheese contains salt,Green Coriander,Blanched French Beans-5, Sugar-1/4tbs

In a bowl add in all the veggies cut lengthwise except for cucumber in circles. Make a salad dressing with apple cider,pepper,Olive oil,green coriander,half salt, sugar. Beat well. Pour the dressing into the veggies. Mix well and add in Feta cheese to it and mix well gently. Refrigerate it for 10 mins and then serve cool.

Veg Cheesy Focaccia Bread
Focaccia bread- 1, Red Yellow Green Capsicum- 1 cup, Onion-1 cup sliced, Tomato sliced-1 cup, Mozerella Cheese grated-1cup, Bolanse Sauce- 1 cup, Pesto Sauce- 1/4 cup, Salt pepper & mixed herbs to sprinkle.

Cut the focaccia into 4 parts and slit them.
Rub butter and make it half crisp by baking it in Oven for 2mins. Once done layer it with Bolanse Sauce, Pesto sauce, Capsicums, Onions, Salt,pepper,mixed herbs, Mozzerela on top. Bake them on a silver foil tray for 12mins @ 220 Degrees.

Platter the above on a plate with Salad and Soup.
Enjoy ths

Jul 15, 2016

Whole Wheat Bread

It's a really good feeling when you bake your own bread. When you know what exactly you eat it multiplies your taste buds.
These days so called whole wheat is considered healthier ..Ok I see the word "gluten" with a hazard mark. Let it be a refined or Maida bread, whole wheat bread or any grain bread when you consume any food over and above it creates problem. My line is just one life eat what you like and do what you like life would be easier..

2 cups / 500gms - Wheat flour (I used Medium ground. You can use normal fully ground wheat flour)
1 tbs   - Salt
2 tbs   - Dry Yeast
1/2 cup. - Hot Milk
1/2 cup. - Hot Water
4 tbs   -  Olive oil/ Refined oil
9*4'Inch Baking Tray

1. Add in wheat flour, dry yeast,sugar,salt into a mix bowl.
2. Mix well and start adding milk slowly.
3. Keep mixing add in water when required.
4. You can blend them in a blender at high speed for 5 mins. I used my hand to knead the dough.
5. To it add olive oil and keep kneading.
6. You can add egg if you prefer. I have not used egg.
7. Since I am using hand method to knead. Minimum 150 times you need to knead and food the dough gently. Put some flour on the cooking surface to avoid sticking.
8. Keep aside the dough for 30mins covering it with transparent foil or damp cloth.
9. Once the dough raises to double it size again knead for 2mins.
10. Grease the baking tray and spread the dough evenly.
11. Again keep aside the dough for 10mins.
12. Dough has to raise only up to 1 ' inch above the tray rim.
13. Pre heat Oven at 375°C if baking for 15mins.Since my oven has max 300°C I chose 230°C/ 450°C/Fan 210°C/ Gas mark 8
14. Remove the cloth and bake it for 30 Mins.
15. After 20 mins cover the tray with a aluminium foil to avoid over browning.
16. Golden colour would indicate that bread is ready.
17. Rest for 2mins once done.
18. Cool the bread to room temperature and store it in a air tight container.
19. This bread stays for 2 weeks
Note: Dry yeast you can also initially soak in hot water and sugar leave it for 30 mins and then add on to dry ingredients.