Tuesday, 25 April 2017

Cauliflower Sabzi


Cauliflower - 1, medium, washed and cut into bite sized pieces.
Onion - 2, Finely chopped
Tomato - 2, Finely chopped
Ginger + Garlic Paste - 2 tsp
Garam Masala - 1 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Tandoori Masala - 1/2 tsp
Coriander Leaves - Chopped
Curry Leaves - 1 sprig
Potatoes - 2 medium, peeled, cubed and partly boiled
Salt - As needed


Oil - 2-3 tbsp
Fennel - 1 tsp
Cumin Seeds - 1 tsp
Cinnamon - 1 inch piece
Cardamom - 1
Clove - 2


1. Heat oil in a non - stick pan and temper the items given above.

2. Add the curry leaves, Chopped onions and fry till they turn brown.

3. Add the ginger, garlic paste and fry for about 2 minutes on medium flame. 

4. Add the chopped tomatoes, salt and fry till the tomatoes go soft and the oil separates.

5. Add all the masala powders (except garam masala) and fry for 3-4 minutes.

6. Add the cauliflower florets, potatoes and then add 1/4 cup water. Mix well.

7. Cover and cook it on a medium flame until the cauliflower is cooked. 

8. Add the coriander leaves, garam masala and fry for about 3-5 minutes (Add more oil if required).

9. Serve hot.

Tuesday, 23 August 2016


Picture before going into the oven:

Picture once it was ready:


Extra Virgin Olive Oil - 5 tbsps
Zucchini - 1 (About 500 gms) - cut into 1/2 inch round slices
Squash - 1 (About 500 gms) - cut into 1/2 inch slices
Salt - As required
Tomatoes - 3 to 4 large
Onions - 2, medium - Sliced lengthwise
Shallots - Minced, 1/4 cup
Ground Black Pepper - 1 tsp
Chilli Powder - 1 tbsp
Garlic Paste - 2 - 3 tsp
Fresh Thyme Leaves - 1 tbsp
Fresh Basil Leaves - 1/4 cup, chopped
Parmesan Cheese - 1.5 cup (Or you can use Cheddar if you prefer)
Breadcrumbs - 1/2 cup


1. Put the zucchini & squash slices in a large bowl and sprinkle some salt over it. Mix it thoroughly.

2. Transfer the salted pieces to a colander and leave it for about 45 minutes. It must have released about 3 tbsp of liquid. (This ensures your gratin does not end up being watery)

3. Arrange the slices on 2-3 paper towels and cover them again with 2 - 3 paper towels. Squeeze as much as liquid out of them as possible.

4. Arrange the tomato slices on 2 paper towels and sprinkle them with 1/2 tsp salt. Leave it aside for about 30 minutes.

5. Now cover the tomatoes with 2 paper towels. Squeeze as much as liquid out of them as possible.

6. Heat 1 tbsp oil in a pan / skillet until simmering. Add the sliced onions, 1/2 tsp salt and 1/4 tsp pepper.

7. Cook the onions until they are golden brown and then set them aside.

8. Start the oven and heat it to 210 degree Celsius. 

9. In a small bowl, add the garlic paste, 2 tsp oil, 1/2 tsp black pepper powder, 1 tbsp chilli powder and thyme. 

10. Add half of this mixture to the zucchini and squash slices. 

11. Brush the baking dish with 1 tsp oil and then arrange the zucchini & squash slices in a baking dish. Then arrange the caramelized onions over the top. Then lay the tomatoes in a single layer on top of the onions. 

12. Add the remaining garlic - oil mixture all over the tomatoes.

13. Bake until the vegetables are tender and the tomatoes start browning on the edges. (About 35 - 45 minutes)

14. In a bowl, add the breadcrumbs, 1 tsp oil, Parmesan cheese and shallots.

15. Remove the baking dish from the oven and increase the temperature to 240 degree Celsius. Sprinkle the breadcrumb mixture all over the dish. 

16. Bake until you can see the cheese turns slightly brown and bubbling (about 5 minutes)

17. Sprinkle with basil. 

18. Set aside for about 10 minutes before serving.

P.S. This is not my own recipe. I have adapted it as per my taste though.

Wednesday, 27 April 2016

Aubergine & Lemongrass Currt


Aubergine: 2 medium, sized - cut into thick fingers
Lemongrass: 2 sticks
Salad Onions: 4 - 5
Garlic Cloves: 4
Red Chilli: 1 (Medium Spicy)
Vine Tomatoes: 3 - 4 
Oil: 1 tbsp
Fresh Ginger: 1 inch piece, peeled and cut into matchsticks
Turmeric - 1 tsp
Red Chilli Powder: 1 tsp (Optional)
Coriander + Cumin Powder: 1 tbsp
Coconut Milk - 400 ml 
Lime: 1
Salt: To taste
Naan or Rice: To serve 


1. Place the aubergine sticks in a colander over a sink and sprinkle lightly with salt. 

2. Leave for half an hour or longer if you have time. Wash and pat dry.

3. Heat a large frying pan over a high heat and dry fry the aubergines on each side for 5-10 minutes until they begin to char on each side. Remove and set aside.

4. Meanwhile, remove and discard the outer layer of the lemongrass and roughly chop. 

5. Place in a mini food processor with half the salad onions, the garlic, half the chilli and 1 tomato, roughly chopped. Blitz to a paste with a splash of water.

6. Heat the oil in the frying pan over a medium heat and add the paste. 

7. Add the ginger, chilli powder, coriander + cumin powder, salt and turmeric to the pan. 

8. Finely slice the remaining salad onions, chilli and coriander stalks (reserve the leaves for garnish) and add to the pan.

9. Quarter the remaining tomatoes and stir into the mixture along with the aubergines, coconut milk and a good splash of water. 

10. Bring to the boil then cover and simmer gently for 30 minutes until the aubergines are soft and the curry is saucy.

11. Remove the curry from the heat, squeeze over the lime, scatter over the coriander leaves and serve with naan bread.

P. S. Recipe inspired from Waitrose Recipes.

Thursday, 22 January 2015

Fruit Brûlée


Strawberries - 200 gms
Blueberries - 100 gms
Icing Sugar - 3 tbsp
Double Cream - 125 ml
Greek Yogurt - 200 gms
Vanilla Extract - 1 tsp
Demerara Sugar - 2 tbsp


1. Cut each strawberry into 4 parts. Hull them. Put them into a bowl with the strawberries.

2. Dust over 1 tbsp of the icing sugar and mix properly so that the all the berries are coated evenly.

3. Whisk the cream to form soft peaks.

4. Take another bowl and mix the yogurt, vanilla extract and 2 tbsp icing sugar. Add the whisked cream into this bowl.

5. Distribute the berries into 4 ramekins and pour the yogurt mixture over it.

6. Sprinkle on the demerara sugar and put the brûlées into the freezer for about 15 minutes.

7. Heat the grill to high. Grill until the sugar has melted.

8. Let it cool slightly before serving so that the sugar forms a crisp crust.

Monday, 19 January 2015

Grilled Chicken With Pitta and Yogurt & Mint Dressing

A mildly spicy dish... Makes 8 portions


For the Chicken Marinade:

Chicken - 8 fillets
Yogurt - 4 tbsp
Mild / Spicy Curry Paste - 2 tbsp
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1/2 tbsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Salt - As Required
Clear Honey - 1 tbsp
Lemon Juice - 1 tbsp

For the Yogurt Dressing:

Yogurt - 5 tbsp
Lemon Juice - 1 tbsp
Mint Leaves - 10 to 15 (Cut into little ribbons)
Salt - A pinch

To Serve:

Pitta Breads - 8
Lettuce - 1 gem


1. In a mixing bowl, put all the ingredients mentioned above (Chicken Marinade) and mix together.

2. Add the chicken and coat it properly with the marinade, ensuring that every bit is covered properly.

3. Cover and leave to marinate overnight.

4. To make the dressing, put the yogurt, lemon juice and salt into a bowl. Mix them together and then add the mint leaves.

5. Keep in the fridge until needed.

6. Preheat the grill to a low temperature. Put the chicken on a lined baking sheet.

7. Pour half the marinade and grill for about 12 - 15 minutes. Turn it over, pour the remaining marinade and grill for another 12 - 15 minutes, or until cooked. (Make sure its cooked all the way through)

8. Warm the pitta breads in the grill until they puff up. Once they are cool enough to handle, split them open and fill them with the lettuce leaves, chicken and the yogurt dressing.

9. Serve and eat while the chicken it still warm. 

Friday, 17 October 2014

American / Scotch Pancakes

  • Plain flour: 50 gms
  • Caster sugar: 30 gms
  • Medium Egg: 1
  • Milk: 100 ml (add more to achieve the consistency you prefer)


1) Mix the flour and sugar in a large bowl.
2) Add the egg and milk and beat well until you have a smooth batter.
3) Heat a drop of oil in a non - stick pan. 
4) Once the pan is really hot, pour in 2 tablespoons of the batter. 
5) Cook for just under a minute and then using a spatula, turn to the other side once the first is cooked. 

Juicy Delight - A High Energy Boosting Drink


Watermelon - 450 gms
Strawberry - 400 gms 
Ice Cubes
Mint Leaves - A Few


1) Whiz both the fruits together, in a blender along with some ice cubes.

2) Serve them decorated with some mint leaves (and also some sliced strawberries if you'd like).