Pav bhaji

Pav bhaji is a combination of Two words pav/dinner rolls and bhaji which is usually a medley of vegetables(mashed) and spices.Pavbhaji is a typical Mumbai street food which has become popular not only in India but all over the world.The dabba walas are the life line of Mumbai (you can read about the dabba walla's here).These dabba walas are so busy that they don't find time even to have their lunch.It is believed that pav bhaji was invented so that the dabba walas can have their lunch on the go with out compromising on nutrition.Hence pav bhaji came into being and since then it has become popular among the street food lovers.

Mixed vegetable Sambar

Following the last post of sambar powder, today's post is a mixed vegetable sambar.I grew up in a joint family and catering to every family members choice was a laborious task.Making sambar tailored to ones liking and that too for a family of 15 members is not a easy task. So the solution for this problem was a Mixed vegetable sambar .Add any vegetable of your choice or a hand full of every thing available either ways this sambar is lip smacking and you would want to lick that plate too.In India the vegetable vendor packs all the vegetables in small quantity if you order for sambar vegetable's .The soul of an aromatic sambar is the sambar powder, curry leaves and drumsticks . You can't even imagine sambar with out sambar powder and curry leaves.While sambar is relished with idli,dosa,vada it can also be had with simple steamed white rice too.If you are making it vegan then proceed as it is or I would suggest using ghee /clarified butter for  tempering and I can vouch for the difference in taste that ghee adds to the sambar.

Arbi roast | Taro root roast| Colocasia roast|Chamagadda roast

Arbi/colocasia root/Chamagadda are a few names of the taro root .Basically it is a root vegetable commonly used in Indian cooking .In Northern India it is called as arbi where as in Andhra it is known as chamagadda. After cooking it looks like potato but actually isn't.Taro root is slimy in nature like okra .The leaves of this plant are also used in cooking .Check out the health benefits of taro root here .Arbi roast/taro root roast can be served as vegetarian side with rice or any flat bread.This is and extremely easy recipe and you don't need to horn any cooking skill to execute it.Taro root can be steamed/boiled/pressure cooked.Just make sure it doesn't become wobbly /over cooked.Use the spices to your discretion.Add or minus any ingredient except salt 😉.

Vegan haleem |How to make vegan haleem from scratch

While hosting a party for a bunch of friends you have to take care of everyones dietary preferences .Not every one among the friends is a meat lover.There are unlimited options for vegetarians .But there are quiet a few friends who have adopted veganism by choice or due to health concerns . I totally respect their choice .But when they are at a party hosted by me then I make sure that it doesn't feel like they are neglected,or they have to just stuff themselves with salad because of their food preference.

If you are looking for a recipe with mutton then there is this oats mutton haleem on the blog.Haleem is a traditional dish made by slow cooking wheat and mutton along with Indian spices.This time instead of whole wheat I have used foxtail millet  as the base of the recipe .Millet's are the oldest grains known to Indians ,but had lost heir glory .With healthy living coming back to trend Millet's have gained their lost glory.Soy meat/soy chunks have been used in this recipe for the meaty texture.Hope you will try this recipe.

Broccoli and cheese kebabs|Vegetarian kebabs|How to make broccoli and cheese kebabs

Broccoli usually doesn't find it's due place on the platter.Broccoli is the healthier and non complicated vegetable,as it doesn't require any laborious task of chopping or plucking like other leafy greens.Just cut the florets steam or blanch and you are ready to go with a bit of seasoning.When you have a bunch of people at home who frown at healthy food ,then broccoli cheese kebabs comes to rescue.Broccoli is one of the vegetables that comes at the end of the kids list of likes .May be because of the colour.Kids usually develop the hate relation ship because of the monster colour GREEN.Monster isn't green but the kids have made it green,the reasoning by my little one is-All dark coloured vegetables look like MONSTER.

Kairi dal |green mango dal|How to make kairi dal

Kairi dal /green mango dal is one of the tastiest variations of dal cooked with green mango .Do you remember the green mango on your chat that tantalises your taste buds. tttttt!!! that must be the sound as soon as you hear the word kairi/ green mango .Come summer and our daily after school affair would be to nibble these mango pieces with salt and chilli powder.

Soya chunks pepper masala |How to make soya chunks curry from scratch|Meal maker curry

Soya chunks /meal maker/soy meat/soya nuggets  is an excellent source of plant protein.Its made from defatted soya,it means oil is extracted from soya beans and processed to form a meaty textured soya meat.Its a stiff competitor to any meat and can be easily mistaken to animal protein(meat).Soya chunks curry is a  no fuss curry with minimal ingredients almost available in an Indian kitchen.An excellent vegetarian/vegan option to be enjoyed.I have used fresh turmeric but it can be substituted with powder too.TO MAKE IT COMPLETELY VEGAN USE COCONUT MILK WHILE SOAKING THE SOYA CHUNKS.It is a south Indian style curry using coconut .If you are trying to avoid it replace it with cashews.Use the smaller version of soya chunks,smaller the better they absorb the flavours.It tastes equally good with plain rice or chapati ,but i would prefer the later.Can be served for lunch or dinner.If you are in a hurry pressure cooker too can be used to ease the process.Use the peppercorns to your liking.

Pasta salad with roasted eggplant dressing |How to make pasta salad from scratch

Hello folks,hope you are doing fine.After a long hiatus I am back .OK....I got it ,you guys might be wondering about my where abouts.Yes,that's what your messages conveyed.Thank you every one for your sweet messages I was really touched.Hm mm ...I was missing from this space as I was busy visiting my family back home  for Eid, followed by my brothers wedding .Staying far away from homeland ,weddings are the only occasion where we get to meet our relatives and friends from far and near .Coming back to Doha I was welcomed by a dust laden house and scorching summer.Grrr!! summer in a dessert, you have to experience it to feel it .That is just inexplicable in words .

How to make Palak paneer from scratch | Spinach cooked with cottage cheese and indian spices|Restaurant style palak paneer from scratch

Palak paneer(spinach with cottage cheese) is the most sought after vegetarian curry .Tender leaves of palak(spinach) are cooked with spices and blended to puree and served with shallow fried pieces of paneer .It really goes well with any kind of Indian flat breads but tastes awesome with tandoori roti or naan.Palak paneer is a one pot curry and can be made under 30 minutes .

Veg kababs | Kala chana kebabs |whole bengal gram kebabs|Vegan kebabs

Vegetarian  and vegan food has become the food trend theses days .The credit for popularising veganfood or veganism goes to GMO  pasture/grain fed  poultry and the forced breeding of the cattle.Kala chana kebabs / veg kebabs are completely vegan and can be made in a jiff under 30 minutes if you have some boiled whole Bengal gram in hand .Whole legumes are rich in proteins and healthier way of adding proteins to diet.Its undoubtedly a crowd pleaser and can give a stiff competition to non veg appetisers.If you are catering for an  in house party make ahead the kebabs and just shallow fry before the dinner.Its best  served with imli Ki chutney(tamarind sauce) or a ketch up too would not be that bad.

Hyderabadi baghare baingan |Aubergines in a thick creamy sauce | How to make baghare baingan from scratch

The inevitable part of an authentic Hyderabadi biryani platter is Baghare baingan ,aubergines cooked in a creamy nutty sauce of coconut and peanuts.Baghare means tempering and baingan refers to aubergines.The tangy nutty ,silky gravy is served as an accompaniment to the biryani .But I personally like it with simple tempered rice or a chapati .

How to make penne pasta in marinara sauce from scratch | penne Pasta in home made marinara sauce | kids friendly

Pasta is a favourite kids meal at home or packed for a lunch box . Though pasta is an Italian dish it has become an integral part of every household irrespective of the country . Pasta is categorised as a processed food .I always prefer pasta made of whole wheat .If cooked in a right way with addition of veggies pasta makes a complete meal .Marinara sauce is  a thick tomato sauce  with Italian seasoning. This pasta tastes good either hot or cold ,I personally prefer cold .For the marinara sauce always pick  tomatoes that are juicy ,fleshy and deep red in colour.I have added capsicum and olives to increase the nutritive value of pasta .You can just avoid it .

Andhra style beet root vepudu|How to make beet root stir fry | beet root stir fried with spices|south Indian style beet root stir fry

Starting today I am gonna start "Meatless Monday's" series where in I am going to post a vegetarian recipe on the blog.Though the week starts from Sunday here, I am going with the rest of the world . I think Mondays are for repentance .'Repentence' for what ?

Repenting for all the junk food that we wantedly or unwantedly stuff ourselves with, just in the name of 'weekends'. And now its time that we cleanse our body .Beet root is just the right vegetable to start with .

Tandoori potato wedges| Party special |Baked potato wedges|Kids friendly

Qatar is turning hot ,hotter , hottest with each passing day and no sign of relief from the scorching heat .Friday was pleasant with a little drizzle and cool breeze ,enjoyed the evening at the beach.Saturday we woke up to  an usual  hot summer day !!!.In this scorching summer afternoon the lady of the house too needs some relief from the kitchen .Since it is unbearably hot with high humidity I prefer to spend less of my time in the kitchen .

Do you think is it possible for a mother to stay away from kitchen ?I don't think so .... I know many of you  will agree with me .And now when the kids are back to their routine there must be something  favourite to motivate them for better study hour in the evening .As all the kids are fond of fries or wedges ,mine too are no exception .The Lil one can stay on it with out dinner .But the man of the house is not so fond of potatoes (except these ).So just to please everyone in  the house  a tasty and healthy Tandoori potato wedges .

Tandoori potato wedges  are marinated in the tandoori masala and baked to perfection .These are perfect as starters for parties .Apt for the kids lunch box ...which is a daily drama in the house !!!lol

Just marinate and refrigerate it and bake when you are about to serve .Doesn't that sound so easy ? Yes it does and it is definitely an easy to go recipe.

Do check out the recipe below for an amazingly crisp and utterly delicious Tandoori potato wedges . 

Raw Jack fruit dum biryani | Kat-hal dum biryani | Veg biryani using jack fruit| How to cook jack fruit biryani | Party special | biryani recipe|Jack fruit cooked with biryani-spices and layered with basmati rice

Jack fruit in English /kathal in Hindi /panasa pandu in Telugu is a tropical fruit.Jack fruit is widely used in south asian cuisines .It is used both in preparing sweets and savoury dishes .Ripe jack fruit is often savoured as a fruit itself ...though extracting the arils from the big huge fruit in itself is a tricky part which requires a lot of expertise. 

The flesh of the jackfruit is starchy and fibrous and is a source of dietary fibre. The flavor is comparable to a combination of apple, pineapple, mango, and banana.Ripe jackfruit is naturally sweet with subtle flavouring.The seeds from ripe fruits are edible, are said to have a milky, sweet taste, and may be boiled, baked, or roasted.

 When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks either by boiling or fire roasting, or to make desserts. For making the traditional breakfast dish in southern India: idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jack fruit dosas can be prepared by grinding jackfruit flesh along with the batter.

In southern India, unripe jack fruit slices are deep fried to make chips. In Udipi cuisine, jackfruit is used make appa and addae.Because unripe jack fruit has a meat-like taste, it is used in curry dishes with spices. 

The skin of unripe jack fruit must be peeled first, then the remaining whole jack fruit can be chopped into edible portions and cooked before serving. Young jack fruit has a mild flavor and distinctive meat-like texture and is compared to poultry. Meatless sandwiches have been suggested and are popular with both vegetarian and non vegetarian populations.(Source:wikipedia)

Mughlai bhindi (okra)

A warm welcome to all the new members of the blog .As I was on my vacations ,blogging had taken a back seat .Now that I am back ,Insha Allah will be in touch through my recipes .  Bhindi or okra is an all time favourite of mine .I can have it in any form for three meals a day .....yes!,can't get ever bored of it .Usually i make just a stir fry of it or they find their place in a gravy with mutton .This time being bored of the regular paneer dishes as veg alternative. Recreated my badami murg with some additional spices to satisfy folks at my house .here is the easy way to a gourmet dish .


Mughlai cuisine dates back to the era of mughal rule in india .It usually refers to the recipes that were a part of the royal kitchen.The distinct aroma and taste from various spices , dry fruits and nuts used  in cooking give the feeling of a royalty. Mughlai bhindi is the vegeterian version of the rich and diverse mughlai cuisine.This recipe calls for no fancy ingredients and easy enough for a novice cook to start .Try and use the fresh spices for good results. It is best served with tandoori naan or butter naan.

lets start cooking ......

Tandoori paneer tikka

Paneer  always is a vegetarians first love.If you are hosting some vegetarian guests then the first thing that  clicks while deciding the menu is "paneer".

Paneer aka Indian cottage cheese is preferred as an healthier option for its high source of protein and calcium .Its a versatile ingredient and a must in the Indian household .The best paneer is the one made at home .since I have  stared making it I have never turned to the store ones .This recipe too I have used the home made paneer .

It provides endless variations as starter, in gravies or stuffed in parathas .you can even try the Mutter paneer .Kids love paneer the most because of its silky ,smooth and melt in the mouth texture .

Tandoori paneer tikka  is ,cubes of paneer marinated with tandoori spices ,yogurt and grilled to perfection .

Lets start cooking .......

Cream of mushroom

I love soups ,and can have at any time of the day .Especially i prefer soups for Sundays ,usually after a bursting weekend  , gulping down  loads of non veg and desserts.(the part of the world where i stay week starts from Sunday !).Soups are the best as a pre lunch treat for the kids.

My kids are more than  happy at the very sight of soups ,making my woes of cooking a little bit lighter:).We first had this soup at a buffet dinner and S had become a fan of this .When I was on my grocery shopping she picked a tin of mushrooms and was saying "Mom you should try the mushroom soup this time ".

I have used cream for this particular soup to bring out the restaurant taste .If you prefer a lighter version you can substitute with milk but the taste too differs :).You can also try my cauliflower soup 

 as a healthier option .

Now lets start cooking ............

Bottle guard - tomato curry

Bottle guard is the most humblest and lightest of the vegetables .In India it is called lauki or doodhi in Hindi and sorakaaya in Telugu .Bottle guard is an integral part of Indian cooking .Its preferred for its light on stomach and wallet too!!!!.

I have already made the sweet version of it in kaddu ki kheer and here comes the savoury version of it .Bottle guard on its own is bland in taste but when cooked with proper spices and technique gives a stiff competition to any non veg dish .You can look at the enormous nutritional benefits of bottle guard here .

lets start cooking 

Mix veg pulao /pilaf

Recently realised that till date my blog has only 1 rice recipe!!!1and that too a biryani ..Bombay biryani.A south Indian family(mine) where rice is an integral part of every day life and who have rice daily for their lunch and my blog has only 1 rice recipe .......I was totally drenched in remorse.

So set aside my drafts and took up this recipe for today .It is a mild ,aromatic dish low on spices and high on taste with an added crunch and flavour of veggies .A one pot dish that can be done in 20 mints from start to stop. Ideal for lunch box ,a lazy weekend meal or can even cater to the party menu.You can use vegetables of your choice ,but select a combination of different colours as it is visually appealing .Serve it with raita or pickle of your choice.My girl  leaves at 6 am and is back from the school at almost 3 pm in the noon .

A very long stay at the school .Usually they have 2 breaks with a gap of 2 hrs ,so I have to pack her 2 lunch boxes .One box mainly consists of fruits,nuts or some baked goodies ,and the second one should be a proper lunch -I mean to say wholesome food  that could keep her energising as well as healthy,so that she doesn't starve  .I prefer this dish for her lunch box served with pickle and some salad .

Its great for parties ,can be paired with ,chicken kurma  or butter chicken or  mint n cilantro chicken or Achari chicken and your party menu will be all set .

Now over to the recipe.....