Jan 26, 2015 No comments:

Bagara Lauki ( Bottle Gourd Masala Curry)

Last year I have got a lot of Bottle Gourd (Sorakaya) yield from my Garden. After making some family favorites with this vegetable and after distributing to friends and neighbors, there are still some more! When we thought the plant is done with its yield, for the unexpected rain in the fall season the plant determined to give some more until the first frost. As I got bored with the routine varieties of this winter squash vegetable, today I have twisted this in Bagara Style  by using the Spice powder i use for Bagara Baingan Curry and that resulted in Bagara Lauki! I have totally liked this variation and lentil spices used in this recipe gave a spicy twist to this. This can be served with Roti or White Rice or any Pulao Rice. Here is the recipe, Njoy!

Lauki - 1 medium ( Sorakaya)
Onion - 1 medium
Tomato - 2
Oil - 2 Tbsp
Turmeric Powder - 1/2 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
salt - 1 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Tamarind Paste - 1 Tbsp
Cilantro - for garnish

Lentil Spice Powder:
Red Chili - 1
Chana Dal - 1 Tbsp
Peanuts  - 2 Tbsp
Sesame Seeds - 1 Tbsp
Coconut Powder - 2 Tbsp

Preparatory Steps:

  • Roast the red chili, Chana Dal, Peanuts, Sesame Seeds until they turn to light brown color. Let them cool off and grind in a small mixie jar into coarse powder. 
  • Chop the Onion and Tomato into small pieces and keep it aside. 
  • Wash and peel the Bottle Gourd, discard the seeds. Cut it into medium size cubes.
  • Saute the Bottle Gourd cubes in the non-stick pan in 1 tsp oil, until they become tender ( for 10 min)


  1. Heat the Heavy Bottom Pan ( i have used my pressure pan), add Oil to it. Once the oil is hot, add cumin seeds, mustard seeds. As they start spluttering, add finely chopped onion pieces. Add turmeric powder and saute them for 3 min. 
  2. Now add tomato pieces to the pan and mix with onions. Saute for 2 min. Add salt, red chili powder and coriander powder. let it simmer until it comes together. 
  3. Now add half cooked bottle gourd cubes to the gravy. Close the lid and cook for 5 min. 
  4. Now add Lentil Spice Powder and Tamarind paste. Add some water as needed to get some gravy. Now close the lid and cook for 15 min. After 15 min, the Bottle Gourd must be cooked very well becoming soft. Taste and adjust the seasonings. Top with Cilantro and Switch off the stove. 
  5. Transfer to Serving Bowl and server hot with Roti or Rice. 

Take a Close Peek!

More Lauki Recipes:

will be back with another twisted recipe
take care until then

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Jan 19, 2015 2 comments:

Babycorn Paneer Pulao ( Step - by - Step)

I have made this Special Pulao for one of our potluck parties at work. Usually  I make Veg Pulao or Semya Pulao for office parties as they are quick one pot meals to serve the big crowds. As I got bored of those and wanted to try something new, ended up making this Fusion Rice Dish Baycorn and Paneer Pulao, and of course it made special appearance at the potluck and all of my colleagues Aww Ooohooed about this rice. Here is the recipe to make your own version, Njoy!

Babycorn and Paneer Pulao
Babycorn - 1 can ( I have used can, if you are using fresh take around 20)
Paneer - 1/2 block ( around 100 gm)
Mixed Veg - 1/2 cup
Onion - 1/2 ( medium)
Green Chili - 4 to 5
Cilantro - 1/2 cup (chopped)
Oil - 2 Tbsp
Butter - 2 Tbsp
Ginger Garlic Paste - 1 Tbsp
Basmati Rice - 4 cups ( raw)
Water - 8 cups
salt - 2 tsp
black pepper - 1/2 tsp
garam masala - 1/2 tsp

Pulao Masala Spices:
Cardamom - 1 pod
Clove - 4
Cinnamon - 3 ( 1 inch stick)
Cumin Seeds - 1/2 tsp
Star Anice - 2
Marati Mogga ( Capers) - 2
Jajikaya ( Whole Nutmeg) - 1

Preparatory Steps:
  • Wash and Drain Basmat Rice in Colander and leave it colander for 30 min, so that all the water is drained.
  • Chop Green Chilies and Onions in thin long strips.  Chop Paneer into thin square strips. Chop baby corn into half. Thaw Mixed Veg in microwave for 1 min. 
  • Have the Pulao Masala Spices Handy.

  1. Heat non-stick pan on stove and add 2 tbsp of butter. Once the butter melts add 2 tbsp of oil to the pan. Now Start adding Pulao Masala Spices to the pan in the oder of Cardamom, Cumin Seeds, Clove, Cinnamon, Star Anice, Marati Mogga. Break Nutmeg into pieces and add to the pan. Fry pulao spices for 1 min. 
  2. Now add chopped Green Chili, Onions to the Pan and mix with oil and fry for 2 min. 
  3. Add Ginger and Garlic Paste mix well with onions. Add chopped cilantro and keep the flame on low and simmer for 3 min. 
  4. Now add Baby Corn and Paneer to the pan and mix gently with onion mixture and sauté for 5 min. Add thawed mixed veg to the pan and mix well. Now add salt, black pepper to the vegetable mixture and stir it well so that vegetables are coated with spices.
  5. Add Drained Basmati Rice to the pan and mix with onion and vegetable mixture. Add Garam Masala to the rice and mix well. 
  6. Add 8 cups of water to the Rice Cooker and keep it on start. 
  7. Switch off the stove and transfer the rice to the Rice Cooker pot and close the lid and cook it until the rice is done. 
  8. Once the rice is done fluff the rice with fork and spread it in a wide bowl or plate for easy serving. As there are several vegetables and flavors in it, you can serve this Rice as it is or with Raita.


  • Adding Chopped Cilantro to the onion mixture in the beginning will add lot of subtle flavor to this rice.
  • While mixing the Babycorn and Panner with other veggies, do it gently so that Babycorn or Paneer will not break. 
  • You can add 1/3 cup of Yogurt to the vegetable mixture before adding the rice to the pan for additional creamy taste to this rice. 
  • Usually I use less salt as there are several veggies in this rice, adjust salt according to your taste. Taste the water after transferring the rice to rice cooker, if you feel like need more and add some salt to the water and mix it well, until you get the right taste.
  • Mixed Veg is optional, but i prefer to add to this rice as it will add some color and makes this rice beautiful contrasting with White Paneer and Baby corn. 
Step-By-Step Pictorial:

Paneer Squares are added to Onion and Cilantro Mixture.

Add Babycorn pieces to the Pan, after adding Paneer.

Once the Bbaycorn and Paneer becomes soft, add thawed Mixed Veg to the Pan. Add spices.

Add Drained Basmati Rice to veggie mixture. 

Mix Rice with veggies well and add Garam Masala and coat rice with masala spices.

Take a Close Peek, I know your mouth is watering now...! :-)

Never seen Pulao Spices that are mentioned here, No Worries refer to my Vegetable Pulao Recipe Here for visuals! :-)

More Related Categories:

Pulao Recipes  


Fusion Rice Dishes

will be back with another fusion recipe, until then take care!

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Jan 16, 2015 No comments:

Kodi Guddu Masala ~ Boiled Eggs in Gravy ~ Andhra Style

Today is Kanuma festival ( 2015) , is the only festival where we are allowed to cook or eat any meat dishes. As I don't have any chicken at home today, I have made this Egg Masala Curry. This is very simple masala curry cooked in Andhra Style by using Poppyseed, Coconut and CashewNut Masala. Here is the recipe, Njoy!

Boiled Eggs - 4
Oil - 1 Tbsp
Cinnamon - 1 inch
Clove - 2
Star Anice - 1
Mustard Seeds - 1 tsp
Onion - 1/2 medium
Tomato - 2
Ginger Garlic Paste - 1 tsp
salt - 1 tsp
Turmeric powder - 1 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/2 tsp

Grind Masala:
Poppy Seeds (Kush Kush) - 1 Tbsp
Cashew Nuts - 5
Coconut Powder - 2 Tbsp
Cilantro - 1 Tbsp

Preparatory Steps:
  • Heat the non-stick pan and add 1 tsp oil. Add 1/2 tsp turmeric powder. Make slight slits to Boiled Eggs with knife. Add Eggs to the pan and coat with oil fry for 2 min. 
  • Make the Tomato Puree by grinding the tomato pieces into smooth paste.
  • Soak Poppyseeds in the warm water for 15 minutes ( this makes them become soft which helps in grinding to get smooth paste)
  • Grind the ingredients under Grind Masala section and grind them to smooth paste. 

  1. In the same pan add 1 Tbsp oil. Once the oil is hot add masala spices in the order Cinnamon, Clove, Star Anice and Mustard Seeds. Once the mustard seeds splutter add chopped onion. saute for 2 min. 
  2. Add ginger garlic paste to the onions saute until the oil separates from the onion mixture. Add salt and turmeric powder to the onion mix and saute for 2 min. 
  3. Now add tomato puree to the pan and mix it with onions. mix it until it comes together. Add red chili powder and coriander powder. Mix everything well. Close the lid and simmer for 2 min.
  4. Add the ground masala to the pan and mix it well. Add some water as needed to make it more gravy. Close the lid and cook for 5 min. 
  5. Add boiled eggs to the gravy and simmer for 5 min. Finally add garam masala and mix well. Taste and adjust all the seasonings and switch off the stove, transfer to serving bowl, garnish with Cilantro. 

Serve Warm with Soft Roti or White Rice!

You don't have to settle with Egg like me on this Kanuma Festival, Browse here for all other Chicken Recipes:

will be back with another Andhra Recipe!
Happy Cooking until then!

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Jan 14, 2015 No comments:

Pineapple Pomo Power Shake ~ NutriBullet Shakes

Though Green Juicing is my ultimate goal, I want to give it a slow start. So Instead of directly jumping into shake that looks green and gooey, I am slowly sneaking in the greens into my shake. Today I have tried adding in some spinach leaves, but my shake didn't turn green at all, and I haven't tasted anything unusual but true bliss and fullness in my shake. so here is the recipe, Give it a try yourself to start getting into Greens!

Pineapple Pomo Power Shake

Pineapple - 1 cup
Pomegranate Seeds - 1/3 cup
Almonds - 10
Carrot Juice - 1/2 cup ( or 1/2 carrot)
Orange Juice - 1/2 cup
Spinach - 5 to 6 leaves

  1. First add fresh pine apple slices, pomegranate seeds and raw almonds in Nutribullet cup. 
  2. Pulse for 30 sec until all the almonds are pulverized. Now add orange juice and carrot juice.
  3. Pulse for another 30 sec. 
  4. Finally add spinach leaves and pulse for another 30 sec. By now you will get nice and thick smoothie. Transfer this to glass and Njoy

  • If you don't have carrot juice handy. Chop half of medium carrot into circles and add them to cup in the beginning along with pineapple.
  • I didn't add spinach at the end intentionally, but i forgot to add in the beginning. Not sure by adding in the end helped the shake not turn into green. Next time I will try adding it up front to know the mystery.
  • At the end if the shake is too thick for you, you can add 1/2 cup of water and pulse to thin it out. As almonds are used in this shake it will be thick like smoothie.

stay tuned for more NutriBullet Shake Recipes! You can get them to all by clicking the following link:

NutriBullet Shakes         Pinterest Board: NutriBullet Shakes

take care until we meet here again

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Jan 12, 2015 1 comment:

Dark Chocolate Chip Banana Bread ( Step - by - Step)

I like Banana Fruit as it is, in it's own form than in any other form. I am not a big fan of either Banana Split Ice-cream or Banana Breads. Usually Banana Bread recipes calls for Ripe Banana as main ingredient, which turns me away. But I have tried once Banana Walnut Bread at work made by co-worker, and loved the texture and subtle banana flavor in it. I was not able to find any ripe banana smell in it. That's when I made up my mind to try Banana Bread some time. And I loved this recipe from Joy of Baking and I have altered the recipe by using Special Dark Coca Powder to get more Chocolaty flavor and that hides some more banana smell as well. The outcome is awesome and bombshell. Banana go quickly in my house, usually they don't sit long enough to get ripe. But there are sometimes where they go unnoticed in Fruit Basket and gets ripe more than anybody want in my family, then this Banana Bread happens for sure in my kitchen, then all the family wants a slice of it.  Here is the recipe, Njoy!

Recipe Source: Joy of Baking

All Purpose Flour - 1 3/4 cup
Dark Coca Powder - 1/4 c ( Unsweetened, I have used Special Dark Coca)
Sugar - 1 cup
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
Salt - 1/4 tsp
Eggs - 2
Butter - 1/2 cup ( unsalted )
Ripe Bananas - 2 ( about 1 cup)
Vanilla Extract - 1 tsp
Chocolate Chips - 1/2 cup
Walnuts - 1/2 cup

Preparatory Steps:
  • Toast the walnuts in the oven at 350 F for 5 min.
  • Peel and Mash the banana in a small bowl.
  • Heat the Butter in microwave for 1 min so that it is just melted.
  • Grease the Bread Loaf Pan ( 8 * 5 * 3) and set aside.
  • Pre-Heat the Oven at 350 F.
  1. Mix Dry Ingredients except Sugar in a medium bowl. ( APF, Coca Powder, Salt, Baking Soda, Baking Powder). Mix well so that there are no flour lumps. 
  2. Take a medium bowl, add melted butter. Break one egg at a time and add to butter. Whisk it very well. Now add Sugar to the mixture and beat for 5 strokes. Now add mashed Banana to this mixture. Mix well so that banana becomes soft. Add Vanilla extract and mix well.
  3. Now add Dry Flour mixture to the Wet Mixture in a bowl and just stir so that it incorporates into thick batter.
  4. Now add 1/2 chocolate chips and fold well. Finally add walnuts to the batter and fold them into batter well. 
  5. Now transfer this into Bread Loaf Pan and tap the pan on all sides letting the air out. 
  6. Place the Bread Pan in the Oven and Bake for 55 to 60 minutes. ( As the oven temps vary, keep watching from 50 minutes and remove right away if you see any burning on the sides).
  7. Take it out from the oven and let it cool for 5 min. Invert into a plate and slice them into Loafs and serve warm immediately. 


Have all the ingredients ready. Break the Eggs and Whisk into Melted Butter.

Add Sugar and Mashed Banana to the Butter and Egg Mixture.  Combine Wet Mixture with Dry Ingredietns.

Add Chocolate Chips and Toasted Walnuts to the batter and fold them very well so that they are mixed in with batter.

Transfer the batter into Bread Loaf Pan and Bake at 350 F for 60 minutes. Take it out of the Oven and Thick and Dense  Chocolatey Banana Bread is Ready! Hmmm Delicious....!

Wanna slice of it?

This taste good with a scoop of ice cream or as it is. This last for up to 3 to 4 days in the fridge.

Check out  Other Bread and Loaf Recipes here:

That's all for today, will be back with another western recipe!
until then take care, ba bye!

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Jan 7, 2015 4 comments:

Tropical Shake ~ NutriBullet Shakes

This is a simple shake made with tropical fruits like Banana, Mango and PineApple. Since there is lot of sugar in these fruits I did not add any sugar in this. This is my first shake where I have added some greens that is Broccoli. Love the beautiful color, superb taste and smooth texture of this shake and this will happen several times in  my kitchen for sure. Give it a try, here is the recipe!

Banana - 1
Mango - 1/2 cup
Pineapple - 1/2 cup
Pomegranate Seeds - 1/4 cup
Broccoli Florets - 3
Orange Juice - 1/2 cup
Water - 1/2 cup

  1. First add all fruits in nutri bullet cup in this order. Banana, Mango, Pineapple, Pomogrante Seeds and Broccoli.
  2. Close the lid tight and Pulse for 30 sec.
  3. Then add orange juice and pulse for another 30 sec.
  4. Finally add water and pulse for another 30 sec. Then you will get shake consistency. Transfer this into cups and enjoy every tropical fruit in this shake!

Will be back with another healthy shake recipe, take care until then!

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Jan 5, 2015 1 comment:

C4 Clear Soup

There is nothing comforting like Clear Warm Soup in these cold winter days. I always crave for Clear Soup after Holidays Season to detox the body from the mindless eating that happens in the 2 weeks of Christmas and New Year Holiday Season. Today I am bringing you C4 Clear Soup, This is a simple and effort less soup, that takes care of itself while looking. All you have to do is chop the vegetables for this soup. I have named this C4 Soup because here again I have used 4 Cs ( Carrot, Celery, Corn and Cilantro). And this pairs well with C4 Sandwiches that i recently made. Here is the recipe, Njoy!

Carrot - 2
Celery - 2 sticks
Corn - 1/2 cup
Cilantro - 1/3 cup
Onion - 1/2 medium
Cumin Seeds - 1/2 tsp
Salt - 1 tsp
Black Pepper - 1/2 tsp
Coriander Powder - 1/2 tsp
Olive Oil - 1 Tbsp
Veg Broth - 4 cups

  1. First heat the non-stick soup pot. Add Olive Oil to it. Once the oil is hot, add cumin seeds, as they start spluttering add sliced onions and sauté them for 2 min. Now add chopped Cilantro and sauté for another 3 min. 
  2. Now add chopped carrot, celery and stir them with onion and cilantro mix. ( for 3 min). Now add thawed corn to the pot and mix well with rest of the veggies. Add salt, black pepper, coriander powder and sauté for 2 min. 
  3. Add Veg Broth to the pot mix it well. Close the Lid and simmer for 20 min or until vegetables becomes soft. 
  4. After 20 min, taste and adjust the seasonings and switch off the stove. Serve the soup in Soup Bowl and top with some Croutons or serve the soup with the side of Garlic Bread or C4 Sandwiches.
  • I have used less salt in the recipe as Veg Broth already has lot of salt in it. If you don't prefer Veg Broth you can use Water and adjust the salt accordingly then.
  • I have used frozen sweet corn, you can use fresh ones as well.
  • I chop the vegetables in medium size pieces for these soups, as we boil the soup for long, vegetables get cooked properly. 
  • I haven't used any strong spices as I wanted this to be light which helps in detoxing. 
  • You can blend the entire mixture and have it like a Puree Soup as well. But today I preferred Clear Soup with Chunky vegetables in it.
Browse all other Soup Recipes as well.

Hope you have enjoyed this Light Soup to kick off the new year with Healthy Eating!
Stay Healthy until we meet here again!

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