Top Indian Kitchen Recipes Available



Sunday, 19 August 2018

August 19, 2018

Fruit & Mascarpone tart

SERVES 15-18

Nutrition: Per serving



2 x 320g ready-rolled all-butter puff pastry
100g icing sugar
750g tub mascarpone
600ml double cream
2 tsp vanilla extract
200g raspberries, a few halved
200g blackberries, a few halved
1 large mango, peeled and thinly sliced
6 nectarines
or peaches, or a mixture, sliced
4 passion fruits (look for ones with crinkly skin, this means they’re ripe), halved, seeds and pulp scooped out
handful small mint leaves

Steps for preparing

1.Heat oven to 200C/180C fan/gas 6. Unroll 1 pastry sheet, but leave it on the parchment. Place it on a baking tray, dust with 2 tbsp icing sugar, then cover with another sheet of parchment and another baking tray. Pour baking beans into the tray to weigh it down, or use empty cans. Bake for 30 mins, then check if the pastry is golden all over. If not, return for another 5 mins or so. Repeat with the other pastry sheet (or cook both together if you have enough trays). Once out of the oven, trim the edges with a large, sharp knife. Leave to cool.

2.Softly whip the mascarpone, cream, vanilla and remaining icing sugar, then transfer half to a disposable piping bag fitted with a 1.5cm round nozzle (or just snip off the corner). Pipe blobs of the mascarpone cream over the surface of one piece of pastry, right up to the edges. Top with half the fruit and dust with a little icing sugar.

3.Top with the second piece of pastry, more mascarpone cream (refilling the bag when you need to), the remaining fruit, a dusting of icing sugar and, finally, some mint leaves. Use a serrated knife to cut through the layers without squashing the whole tart. Best served within an hour or two, but leftovers will keep for up to two days in the fridge.


Friday, 22 September 2017

September 22, 2017

Paal Pongal with Annumulu Sambar

Some comfort foods are best prepared traditionally. This combination of paal pongal and anumulu sambar is a surprising combination that will delight you with its lips macking taste. Anumulu is a seasonal bean so it is best now to buy it fresh to prepare this recipe. 

Paal Pongal
  • 1 cup raw rice
  • 2 cups milk
  • 2 cups water
  • Salt to taste
Wash rice properly and soak it with 2 cups water for 30min.After 30 min discard the water fully and keep aside.
In a thick bottom pan boil 2 cups milk and 2 cups water once it starts boiling add the soaked rice and cook in a medium to low flame till rice becomes soft. During the whole process stir the rice nicely for every 3 mins interval so that it will not stick to the bottom.Once rice become soft, switch of the flame and add the salt and stir properly. Your paal pongal is ready

1.By soaking the rice the cooking process will be faster.
2.Add more water while cooking the rice if required.

Anumulu Sambar
  • 1 cup anumulu/mochai seeds/field beans
  • 1 cup chowchow chunks
  • a lemon size tamarind
  • 2 tbsp channa dal
  • 1 tbsp coriander/cilantro seeds
  • 4 red chillies
  • 1 tbsp grated coconut
  • 1 tsp oil
  • 1/4 tsp jeera/cumin seeds
  • 1/4 tsp musterd seeds
  • a pinch of turmeric
  • a few fenugreek seeds
  • a pinch of hing
  • salt to taste

Boil the mochai/anumulu and chowchow with 1 cup of water in a pressure cooker for 3 whistles and keep aside.

Soak tamarind in water for 10 min then extract the pulp and keep side.

In a pan heat 1/2 tsp oil then add coriander seeds,channa dal and red chillies and fry in a low flame till dal become light golden brown.Then add curry leaves and fry for a while till become crispy ,shift this to a blender and make a fine powder then add coconut and little water and make a fine paste ,keep aside.
Heat a tsp of oil in a deep bottom pan add mustard seeds,cummin seeds,fenugreek seeds and once mustard seeds start to splutter add hing and curry leaves and stir for a min then add cooked mochai seeds and chowchow without the water and reserve the water . Stir it properly then add the above prepared paste and stir for 1 min . Add the tamarind pulp, reserve water,turmeric,salt and let it boil for 5 min ,check the consistency if required add some water .

Once its boils nicely switch off the flame and garnish with cilantro.Serve warm with paal pongal.

1.You can make the spice powder of coriander seeds,channa dal n red chilli much before also n can store it in container and use how much you need  but preferable make it fresh when you need .

2.If you add more powder then sambar will become thick so add carefully.

3.Any excess spice powder can be used for stuffing for brinjal

4.Instead of chowchow you can use onions

5.If you do not have fresh anumulu/mochai/field beans then you can soak the dried field beans for 3 hrs and use in this sambar 
September 22, 2017

Apple cider vinegar - Homemade organic

Apple cider vinegar is claimed to lead to all sorts of benefits, some of which are supported by science. This includes weight loss, lower blood sugar levels and improved symptoms of diabetes.

Homemade organic Apple cider vinegar

Prep time: 5
Total time: 2-3 months


  • 3 small apples (core and peel included, no stem)
  • 3 tsp raw sugar
  • filtered water to cover – I used about 800ml, you might need to use more or less depending on what jar/container you use, it’s shape and how the chopped apples sit in it; the most important thing is to add just enough water to cover the apples and ensure they are submerged.

  1. Wash and chop your apples into medium sized pieces (or use the peels and cores of 6-7 small apples after making a pie). Place them in a clean, rinsed and sterilized wide mouth jar.
  2. Mix the sugar with 1 cup of water and pour on top of the apples.
  3. Add more water if needed to cover the apples.
  4. Cover the jar with a paper towel or a cheesecloth and secure it with a band. This keeps nasties away while letting the liquid breathe.
  5. Place the jar in a warm, dark place for 2-3 weeks – I just kept it in my pantry.
  6. Strain out the liquid and discard the apple pieces.
  7. Return the liquid to the same jar and cover it again (same paper or cheesecloth).
  8. Return the jar to the same warm, dark place and leave it do its thing for roughly 4 to 6 weeks, stirring with a plastic or wooden spoon every few days or so. I’ll be honest with you, I wasn’t that organised with my stirring (oftentimes forgot), but my vinegar still loved me.
  9. After the first 4 weeks, you can begin to also taste your vinegar and once it reaches an acidity you like, you can actually transfer it to a bottle with a lid and begin using it.

Things to Remember

  1. When you clean and sterilize your jar, please make sure you rinse the jar well to avoid having residue soaps or anything. This can spoil your brew.
  2. If your apples tend to float to the surface in the initial few days and you are not using a special fermentation jar with an insert to keep foods below water level, you can improvise as in the photo above. I tend to ferment in a big glass jug these days as it’s the only large recipient with a wide enough mouth that I own. I have a jar that is roughly the size of the jug’s mouth and I use that to keep the apples submerged. The jar needs to be sterilized prior to use and if it has small indentations on the bottom that you cannot thoroughly clean (as mine did), I prefer to pop it into a bpa free plastic zip lock bag. I then cover the entire set up with cheesecloth and secure it with a band. You can also use a small plate if it fits or a cup – anything you can thoroughly clean and sterilize that will keep the apples submerged.
  3.  Organic vs non -organic. If using organic apples, you can use the whole lot – core, peel, everything, as long as there’s no rotten bits. If using conventional apples, I would discard the peel as that retains a lot of pesticides.
  4. Bubbles mark the start of the fermentation process.
  5. The white scum that forms on top of your ferment is good. It is a natural outcome of the fermentation and it is what forms the mother in few weeks time.
  6. Any other scum of any other color (green, blue, grey, black) is not good. I would personally discard it and feed the apples to my compost. When bad mold is on any type of food, it’s good to know that it is not located only where you can see it with the naked eye. It has the ‘magical’ power of spreading very well and fast and infesting it all. Safe is to discard, learn from your mistakes and try again with a new batch. If you are a beginner, start with a very small batch so not to be sorry if something goes wrong.
  7. I use a stainless steel sieve to strain the apples and it is in contact with the ferment for very brief time. I did not find it affects the fermentation process at all. However, for the stirring that we need to do more often, I would recommend a plastic, wooden or ceramic spoon.
  8. Types of sugar. If you want to start a mother from scratch, meaning you’re making this recipe for example, best to use a raw sugar. There were questions about honey – it works, but not as well I find – process is slower and the end vinegar not as strong. If you have 1/2 cup leftover vinegar from your first batch or a mother and can add that to a second batch of vinegar, you can use honey to ferment. It will do the job. However, I find best to alternate feeding the mother with raw sugar as well – it likes it more than honey. Best to do one batch sugar, one batch honey, one batch sugar again etc. , that’s if you want to use honey as well.

Friday, 28 July 2017

July 28, 2017

Tomato onion salsa chutney

Any Food served Chutney (Home made Sauce) makes taste of any type of food filled with flavours. Enjoy one of the best chutney recipe.

  • 1/2 cup chopped onions
  • 1 cup chopped tomatoes
  • 3 tbsp chopped cilantra (coriander)
  • 1 tbsp chill flakes
  • 1 tbsp coconut powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp cummin seeds
  • 1 tsp olive oil
For tempering
  • 1 tbsp oil
  • 1/4 tsp mustard seeds
  • pinch of hing
  • 1 spring curry leaves
For garnish
1/4 cup chopped onions and tomatoes and fresh cilantro

Cooking Procedure

Heat oil in a pan add cummin seeds when it splutter add onions and fry for 2 min

Add the rest of ingedients and stir for 3 min on medium flame

Take out and let it cool, once cool put in blender and make it a paste with little water

For tempering take the pan and heat the oil and mustard seeds and hing, once mustard seeds splutter add curry leaves and fry for 1/2 a min

Then add the blended paste in the pan and stir nicely and take it off the flame

Garnish or mix the fresh chopped onions,tomatoes and cilantro this will give a nice crunch.

Serve with tortilla chips
July 28, 2017

Tomato Fritter stuffed with Cheese

Tomato fritter stuffed with cottage cheese (paneer) and green peas may look complicated to prepare but believe me it is very easy to prepare and very tasty. Enjoy it.


6 fresh medium tomatos
Oil to fry

For Batter:
2 cups gram flour
1/4 tsp baking powder
1/2 tsp chilli powder
salt to taste

For Stuffing:
1 cup grated cottage cheese (paneer)
1 and 1/2 cup coarsely grinded peas
1/2 tsp black pepper
1 green chilli finely chopped
Salt to taste

Cooking Procedure:

Mix all the ingredients of batter with water into a semi-thick paste

Take the tomatos and slice the top portion and scoop out the pulp

Mix all the ingredients of stuffing and fill the tomatos, close with the sliced top.

Heat oil in a deep fry pan and once its hot.

Take the stuffed tomatos and dip in batter and slowly place them in oil, do not drop them it as tomato may open up.

Using the spatula put oil of top of tomato ( if oil level happens to be half the height of tomato )

Slowly roll it over and let fry till golden brown.

Take it out of the pan and slowly cut it into half.

Serve it semi-hot with a topping of chopped onions and lemon juice.

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July 28, 2017

Parantha (Broccoli Stuffed)

Broccoli is not easily available in india, but in US it is easily available.I usually use broccoli for stir fry. If you are  feeling hungry then it is quickly prepared. I am sure you would enjoy it.


For Paratha/Flat Bread Dough
  • 2 cups wheat flour(atta)
  • 1/4 tsp ajwain (Ajowan caraway,carom seeds)
  • 1/4 tsp salt
For Filling
  • 2 cups grated broccoli
  • 1 and 1/2 cup chopped onion
  • 1 tsp grated ginger
  • 3 chopped green chilli
  • 1/4 tsp tumeric powder
  • 1/4 tsp cumin seeds(jeera)
  • 1/2 tsp coriander powder
  • 3 tbsp chopped cilantro(coriander)
  • 1 tbsp oil
  • 1 tsp oil to fry each paratha
Cooking Procedure

Making dough for paratha
Take flour and mix salt and ajwain to it then add three-fourth cup of water gradually, knead to make a smooth dough. And keep aside for 15 min.

To make filling
Heat oil in a pan,add cumin seeds once it splutter
Add onions,ginger,chillis and fry till onion is translucent
Add coriander power,turmeric powder and salt and fry for a min
Add grated broccoli and stir nicely and cover until it is cooked
Once it cooked take the pan off the stove,add cilantro and mix it nicely and keep aside

Making the paratha
Break the dough in 6 equal portions

Roll each portion in a ball and flatten it by pressing.

Place 1 table spoon of broccoli stuffing on it and enclose it.Seal the edges completely so that broccoli stuffing does not come out.

Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat.

Turn it and again pour half a tablespoon of oil or butter on other side.

Cook on low heat till golden brown.

Serve hot with fresh plain yogurt sprinkled with chat masala.

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Thursday, 27 July 2017

July 27, 2017

Yummy Fried Rice with Leftover Rice

This is the best dish you can cook quickly with leftover rice for a lunch box a single pack u get everything veggies ,egg n rice .... giving a new look and taste to your leftover rice ...hope u enjoy this 

  • 3 Eggs(beat them nicely along with salt n papper)
  • 1/2 cup chopped cabbage
  • 1 midium size chopped onion or 3 to 4 spring onions
  • 1/2 chopped capsicum
  • 1 chopped carrot
  • 1/4 cup peas
  • 1 cup leftover rice
  • 2 tbsp oil
  • 1 green chilli
  • 1/2 tspn Salt and 1/2 tspn pepper

Cooking Procedure

Heat oil in pan,then add onion and chilli let it fry for 2 min then add all veggies to it and stir

Sprinkle a little salt and pepper on veggies,keep it covered and fry till veggie are tender

In other pan heat some oil and add beaten egg stir it contineously till it is scrambled

Shift the scrambled eggs to the veggie pan now mix then nicely n fry for a minute

Add the leftover cooked rice n mix it properly

Finally add salt to taste and fry for 3 to 4 min in medium flame and your yummy fried rice is ready..


July 27, 2017

Sweet Corn Pulao

I was not in mood to cook anything for lunch and my husband also want something yummy and light which should be different from normal routine food.So i decide to prepare corn pulao as i had a good quantity of frozen sweet corn in my refrigerator and it is very easy to prepare.Kasuri methi when blended to rice gives a very special aroma to corn pulao.I love this combination of corn and rice with a aromatic flavor of methi, hope you also like it .

  • 2 cups basmati Rice
  • 4 cups water
  • 3 cups sweet corn kernels
  • 1/2 cup diced onion
  • 1/2 cup diced potato
  • 1/2 cup diced carrot
  • 2 florets cauliflower
  • 2 green chillies
  • 1 tbsp garlic ginger paste(4 cloves garlic ,1/2" ginger)
  • 2 tbsp kasuri methi(Dry fenugreek leaves)
  • 1/2 tsp cumin seeds
  • 2 cardamom
  • 2 cloves
  • 1/2" cinnamon stick
  • 6 whole black peppers
  • 1 bayleaf
  • 2 tbsp butter/oil for vegans
  • salt to taste

Cooking procedure:

Soak rice in 4 cups of water for 20 minute,then drain water and keep rice aside.

Heat oil in a pressure cooker ,add bay leaf fry for 30 seconds then add cardamom,black pepper,cinnamon stick,clove ,cumin seeds and fry till cumin seeds crackle.

Add onion,green chilli,garlic ginger paste to the above ingredients and fry till onion become light golden brown

Add potato,carrot,corn to the above and fry for 2 min

Add kasuri methi and fry for 1 more minute

Add rice along with salt to the cooker and fry for 1 minute then add 3 and half cup water to the rice and close the lid .

Pressure cook on high flame for 3 whistles then keep on low flame for 3 min ,corn pulao is ready

Serve with raita,mago pickle and chips :)

This recipe serve for two people.

Tip: To cook in rice cooker you need 5 cups of water.In place of kasuri methi you can use fresh methi leaves if available.


July 27, 2017

Sabudana Upma

I learnt this recipe from my mother-in-law who taught me a variety of simple dishes after marraige. We all like this dish as it is very simple, delicious and complete on its own. In Maharashtra this dish is very famous and known as sabudana kichadi and prepared with groundnuts. I have prepared south indian version of sabudana kichadi. It tastes better only when it is served hot. This recipe serves two people.


2 cup sagudana(sago)
1/2 cup moong dal
1/2 tsp urad dal
1/4 tsp mustard seeds
1/4 tsp cumin seeds
a pinch of hing (asafetida)
2 springs of curry leaves
2 green chillis chopped
3 tbsp oil
salt to taste

Cooking Procedure:
Wash sabuda in a bowl and fill it with water and soak sagudana in water for 2 hours.

Note:The level of water is equal to the sabudana. If you touch the sabuna one must just feel the water. Note excess water will make it too soft and cannot be used to make the upma.

Meanwhile pressure cook moong dal with equal amount of water. And keep it aside.

After 2 hours heat oil in a pan, add urad dal, mustard seed , cummin seeds and fry till mustard splutter.

Add green chillies, curry leaves and hing and fry for a minute

Add soaked sabudana and cooked moong dal and salt to the above and stir it finely for 5 min on medium flame.

Serve hot


July 27, 2017

Radish Sambar

Sambar is an authentic dish in south india.We used to prepare different types of sambar with different vegetable combinations for different purposes.we serve sambar with idli,dosa or steam rice .The sambar which serve with idli or dosa is different from the sambar which serve with rice.This radish sambar is best to serve with steamed rice .

  • 1 cup toor dal
  • 1 cup diced onion
  • 1 1/2 cup diced radish
  • 1 cup diced tomato
  • 2 green chillies cut length wise
  • 1 medium lemon size tamarind soaked in hot water for 15 minutes.
    Remove the pulp and keep the tamarind paste aside.
  • 1 tbsp grated coconut
  • 1/4 tsp turmeric powder
  • 2 tbsp sambar powder
  • a pinch of sugar
  • salt to taste
  • 1/4 tsp mustard seeds
  • 6 fenugreek seeds
  • a pinch of hing (asafoetida)
  • 2 tbsp coriander leaves
  • 10-15 curry leaves
  • 1 tbsp oil

Cooking Procedure:

Pressure cook the toor dal with 2 cups of water and once it is done then beat is nicely to make a smooth paste and keep aside.

Take 2 cups of water in a sauce pan then add radish and onion and cook till they become tender.

In the mean time add turmeric powder,salt,sugar,samber powder to the above .

Once the radish is cooked add tomato,tamarind pulp,coconut and bring it to boil.

Now add cooked dal and add extra water according to your consistency and bring it to boil and let it cook for 5 more minutes.

Heat oil in a pan add mustard seeds,methi seeds, hing and when musterd seeds starts to splutter add the curry leaves and add this to the above sambar

Your sambar is ready and you are ready to serve it with steamed rice.

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