Wednesday, 31 October 2012


Chocolate double ka meetha
I seriously mean the word "redifined". Double ka meetha is an Indian bread dessert which involves frying of bread in oil. I have avoided frying here and I have also tried to add chocolate flavour to the bread. Really turned out very well. Vegetarians can also try this by avoiding the egg part and replace egg with 2 tbspn warm water and cocoa powder.

Chocolate double ka meetha


White bread slices- 5

Butter- 1 tspn(molten)

Beaten egg- 1

Cocoa powder- 1 tspn

For the syrup:

Sugar- 1 cup

Water- 1 cup

Cinnamon powder- 1 tspn

Butter- 1tbspn

Cashew nuts- 1 tbspn

Raisins- 1 tbspn


1. Add the cocoa powder to the beaten egg and prepare an uniform paste.

Beaten egg

Adding cocoa powder to the egg

smooth paste

2. Apply the paste to the bread slices on both the sides.

3. Grease the baking tray with the molten butter and place the bread on the tray.

4. Bake for 10 minutes at 180 degree celsius.

5. Cut the bread to equal sized triangles.

6. Heat the pan and add the sugar to the pan followed by the water.

7. Add the cinnamon powder and keep on stirring until all the sugar dissolves in the water. Switch off the fire.

8. Heat the pan and add the butter. After the butter melts add in the cashew nuts and raisins. 

9.When the raisins and the cashew turns brown add them to the syrup.

10. Place the bread slices carefully in the syrup and when the bread slices take in all the syrup(around 5 minutes) take them out carefully and serve.

Saturday, 27 October 2012


This recipe is a slight variation of "Bagara baingan" which is an Indian dish, wherein peanuts and masala are ground together and stuffed in the cut brinjals and then cooked. Usually cooked in a thick frying pan. Here I have used "peanut butter" and have pressure cooked like my mom does it. My mom as a working mother found this one much easier and quicker compared to the traditional way. Pressure cooking also makes the brinjals much more tender and kid friendly(my sons hate brinjals).

Peanut butter bagara baingan


Brinjals- 8 (medium sized)

Oil- 1 tbspn(to saute)

Mustard seeds- 1 tspn

Water- 1 cup


For the stuffing:

Ginger- garlic paste- 1 tspn

Fennel seeds- 1 tspn

Peanut butter- 2 tbspn

Dried red chillies- 4 no's

Coriander powder- 3 tbspn

Onion- 1 medium size (finely chopped)

Tamarind- 2 tbspn

Asafoetida- 1 pinch

Dry roast all the ingredients in a frying pan and grind it to a smooth paste.

For the stuffing

Dry roast the ingredients

Ground stuffing


1. Hold the brinjals upside down and cut like a cross as shown in the picture below almost leaving 1/4 part of the brinjal close to the stem. Take care that the cut parts does'nt come out. Do not apply too much pressure while cutting.

Cut the brinjals

2. Stuff at least 1 tbspn of the stuffing inside the brinjals and keep it aside for 20 minutes.

Stuff in the stuffing

3. Heat the pressure cooker and add the oil. Add the mustard seeds and allow it to splutter. Place the brinjals straight in the cooker .

Place in the cooker

4.Add 1 cup of water to the remaining stuffing and mix well and add to the brinjals.

Brinjals in the cooker

5. Pressure cook for 1 whistle and once done serve with rice or bread of your choice.

Thursday, 18 October 2012


This is a very  simple and a quick side dish from South India. In fact my Mother-in-law's recipe. This dish is for the people who are so fussy about eating "drumsticks". The potatoes really help you to finish the drumsticks. Here in Kenya drumsticks are really tender and people prefer it that way. Some Kenyans chew and swallow the tender drumsticks for the good fibre intake.

Drumstick and potato side dish


Drumsticks- 1 cup(chopped to 3 inch long and cooked)

Potato- 1 cup(diced and cooked)

Mustard seeds- 1 tspn

Cumin seeds- 1 tspn

Onion- 1 tbspn(finely chopped)

Tomato- 1 large(finely chopped)

Ginger- garlic paste- 1 tbspn

Turmeric powder- 1 tspn

Asafoetida- a pinch

Chilly powder- 1 tspn

Curry leaves- 1 sprig

Fresh grated coconut- 1 tbspn(to garnish)

Oil- 1 tbspn

Salt to taste


1. Heat the oil in the pan,add the mustard seeds and allow the mustard seeds to splutter.

2. Now add the cumin seeds, curry leaves, ginger-garlic paste, onion.

3. When the onion turns brown add the tomatoes.

4. Add the cooked drumsticks, potatoes, turmeric powder, chilly powder, asafoetida, salt when the tomatoes turn soft.

5. Mix all the ingredients uniformly, garnish with grated coconut and serve.

Wednesday, 17 October 2012


Prawn curry


Peeled and cleaned prawns- 1 cup

Ginger- garlic paste- 1 tbspn

Onion- 1 medium sized(finely chopped)

Tomato- 1 medium(finely chopped)

Capsicum/ green pepper- 1(roughly chopped)

Potatoes- 1 cup(diced)

Turmeric powder- 1 tspn

Chilly powder- 1 tspn

Garam masala- 1 tspn

Oil- 1 tbspn

Water- 1 cup

Sal to taste


1. Heat the pan and add the oil.

2. Add the ginger- garlic paste, onion and when the onion has turned brown add the tomatoes.

3. Add the salt now and wait until the tomatoes turn soft.

4. Now add in the capsicum, potatoes and then the prawns. Stir well and add the spices.

5. Add a cup of water and allow to get cooked for 10 minutes.

6. The curry is ready after 10 minutes. Garnish with cilantro leaves and serve with rice or bread of your choice.

Tuesday, 16 October 2012


Bitter gourd/ bitter melon boats


Bitter gourd- 6 to 7(tender)

Oil- 1 tbspn (to cook)

To marinate the bitter gourds:

Yogurt- 1 tbspn

Garam masala- 1 tspn

Chilly powder- 1 tspn

Turmeric powder- 1 tspn

Salt to taste

For the stuffing:

Onion- 1 (medium sized)

Tomato- 1 (medium sized)

Ginger- garlic paste- 1 tbspn

Coconut- 1/4 cup

Fennel seeds- 1 tspn

Cut portions of the bitter gourd

Chilly powder- 1 tspn

Turmeric powder-1 tspn

Garam masala- 1 tspn

Oil- 1 tspn

Salt to taste

Preparing the stuffing
Stir fry all the ingredients with the oil in the pan and grind it to a smooth paste.

Grind the stuffing to a paste


1. Cut the bitter gourds as shown in the picture like boats and scoop out the fleshy part. Keep the cut part aside to be added to the stuffing.

Cutting out the boats

Bitter gourd/ bitter melon boats are ready

2.Marinate the boats with the ingredients and keep it aside for 20 minutes for all the masala to get in the bitter gourds and make it soft.

Marinating the bitter gourd/ bitter lemon

Marinated bitter gourds/ bitter melon

3. After 20 minutes place the stuffing in the bitter gourds.

4. Heat the pan, add the oil to the pan and when the oil is hot place the bitter gourd , add little water around the bitter gourds.

Cooking the bitter gourds/ bitter melon

5. Close the pan with a lid and allow the bitter gourds to get cooked under low fire for 15 minutes until all the water dries out in the pan.

Friday, 12 October 2012


I was thinking a lot to get rid of some of the over ripe bananas left out in my kitchen pantry. Then decided to prepare this simple snack with over ripe bananas almost same as the South Indian snack"Paniyaram". 

Cinnamon banana fritters


All purpose home baking flour- 1 cup

Over ripe bananas- 2

Cinnamon powder- 1 tspn

Powdered sugar- 1/4 cup

A pinch of baking soda

Milk- 1 to 2 tbspn

Oil to fry


 Mash the bananas first and then mix all the ingredients together by adding milk little by little. Prepare uniform sized balls and fry in the oil until brown. Drain the fritters in the kitchen towel and serve.

Thursday, 11 October 2012


This is a one pot lentil dish from Karnataka, South India. The traditional way of preparing this dish involves the use of lots and lots of spices. There are so many versions of preparing this dish. This one is my version a very simple way and a quick one. This is a pressure cook method. The rice is little watery unlike the normal rice we cook.The spices in this dish are the highlight of this one pot dish. Absolutely "soul warming".

Hot lentil rice


Rice- 1 cup

Toor dal/ split red gram- 1/2 cup

Roughly chopped vegetables of your choice- 1 cup
(I have used potatoes, cauliflower, broccoli and carrots)

Mustard seeds- 1 tspn

Curry leaves- 1 sprig

Asafoetida- 1/2 tspn

Turmeric powder- 1/2 tspn

Oil for tempering- 1 tbspn

Tamarind pulp- 1/2 cup

Butter- 1 tbspn (to be added while serving)

Salt to taste

For the spice powder:

White lentil- 1 tbspn

Split bengal gram- 1 tbspn

Fenugreek seeds- 1/2 tspn

Black peppercorns- 1/2 tspn

Sliced coconut- 1/2 cup

Cloves- few

Cardamom- 3-4 pods

Cinnamon sticks- few

Coriander powder/ curry powder- 2 tbspn

Dry red chillies- 3- 4

Add all the ingredients to a pan, dry roast the ingredients and powder it.



1. Heat the pressure cooker and then add the oil to it.

2. Add the mustard seeds and allow it to splutter.

3. Add the curry leaves. At this point you can also add some cashew and groundnuts to make the rice richer.

4. Now add in the washed lentil, rice and vegetables.

Washed lentil and rice

5. Add 4 cups of water, the spice powder, asafoetida, turmeric, tamarind pulp, salt and mix all the ingredients well.

In the cooker

6. Pressure cook only for 2 to 3 whistles.

7. Serve with ghatia, potato crisps or something crunchy of your choice and butter.

Tuesday, 9 October 2012


I am very popular in my family for this mutton curry. My family likes this particular gravy very much when I prepare it. This curry is a great blend of spices with ground fresh coconut which goes in the mutton.  Potatoes are also added generally to increase the volume and taste.Typical South Indian  traditional mutton gravy is served with rice and raita. Can also be served with chapati, naan, breads. Every Easter we eat this mutton gravy with baked bread after returning from the Easter vigil. Let's jump into the recipe....

Mutton curry


Cooked mutton cubes- 500 gms

Water- 2 1/2 cups

Onion- 2 large(finely chopped)

Tomatoes- 2(finely chopped)

Cooked potato cubes- 2 cups

Ginger- garlic paste- 1 tbspn

Thick coconut paste- 1 cup

Oil- 1 tbspn

Chopped cilantro/ coriander leaves- 1 tbspn

Salt to taste


Turmeric powder- 1 tspn

Chilly powder- 2 tspns

Garam masala- 2 tspns

Cloves- 8

Cardamom- 6

Fennel seeds- 1 tspn

Cinnamon sticks- few

Coriander/ curry powder- 2 tbspn



1. Pressure cook the mutton cubes until soft with the water . Once cooked keep the cooked mutton and the broth separately.

2. Heat the sauce pan and add the oil. Start adding the spices one by one. First add the fennel seeds, cloves, cardamom and cinnamon. Later add the ginger- garlic paste followed by the onion. When the onion turns brown, add the tomatoes.

3. When the tomatoes are soft add the mutton cubes followed by garam masala, turmeric powder, chilly powder and coriander powder.

4. Mix all the ingredients uniformly and then add the cooked potatoes and salt. 

5. Add the coconut paste, broth at the end and allow the curry to boil for 4 to 5 minutes.

6. Garnish with cilantro leaves and serve with rice and raita.

Wednesday, 3 October 2012


This is the way I follow to avoid the "Deep fried sin". The oven is truly a gift for weight watchers.Cauliflower manchurian is generally deep fried. After I had started my weight reduction program around 4 years back I have been trying all the ways to avoid deep fried foods and it has worked out well for me. This cauliflower manchurian is as yummy as the fried one and truly "guilt free".

Oven fried cauliflower manchurian- avoid the deep fried sin


Cauliflower florets- 2 cups

All purpose home baking flour- 1 tbspn

Corn flour- 1 tbspn

Ginger-garlic paste- 1 tspn

Dark soy sauce- 1 tspn

Finely chopped cilantro leaves/ scallions- 1 tspn

Olive oil- 1 tspn/ tbspn

Salt to taste


1. Cook the cauliflower florets in the boiling water for 5 minutes with salt and a teaspoon of vinegar to remove the dirt and insects hiding in the florets.

2. Drain the water and place the florets in a bowl.

3.Add all the other ingredients to the cauliflower and mix gently.

Mixing the ingredients

4. Place the florets in the oven.

Place the cauliflower in the tray
 5. Pre heat the oven for 10 minutes at 180 degree celsius and then place the tray in the oven.

6. Let the florets get fried for 20 minutes until done.
Straight from the oven

Tuesday, 2 October 2012


This chicken is a single pot, oil free dish. This has got all the flavours and the nutrients packed inside the pot. Cooked in yogurt and with fenugreek leaves it is an absolute detox dish. Fenugreek leaves stands next to ginger as the powerful detox ingredient in cooking. It has all the detox ingredients right from ginger, garlic, fenugreek, goat cheese and garam masala. Studies have also revealed that "garam masala" too possess the detoxifying qualities.

You might think that the dish would taste bitter because of the fenugreek leaves. No, way. It was absolutely warm and scrumptious. I consider this dish  the best healthiest invention in my kitchen. Add this recipe to your detox plan and enjoy great detoxifying.

Detox chicken


Chicken- 500 gms

Greek yogurt/ thick curd- 11/2 cups

Fenugreek leaves- 2 tbspn( finely chopped)

Garam masala- 1 tbspn

Ginger- garlic paste- 1 tbspn

Goat's cheese- 1 tbspn

Salt to taste

Chicken in the marinade


1. Marinate the chicken with all the ingredients except goat's cheese in the oven proof cooking pot and leave it overnight in the fridge for all the ingredients to get in the chicken. Especially marinating overnight allows the yogurt to make the chicken  soft and juicy when cooked.

2. Pre heat the oven at 180 degree celsius for 10 minutes . Sprinkle the goat's cheese on top, cover the pot with the foil and then place the pot in the oven.

3. Bake for 40 to 45 minutes until the chicken is done.

Happy detoxifying!

Monday, 1 October 2012


I love to bake the soup ingredients especially in a foil to pack in all the goodness and nutrients in the foil. When the soup is made you get all the wholesome nutrients what your body needs. With the blend in the aroma of basil leaves and garam masala in this soup you get a different and unique taste.

Tomato and green pepper soup


For the soup:

Green pepper/ capsicum- 1

Onion- 1 medium sized

Tomato- 1 medium sized

Ginger- garlic paste- 1 tspn

Basil leaves- 2

Olive oil- 1 tspn

Salt to taste

For mozzarella tikka:

Mozzarella balls(to garnish)- 10 to 12

Corn flour- 1 tspn

Garam masala- 1 tspn

Turmeric powder- 1 tspn

Ginger- garlic paste- 1 tspn

Vegetable cooking oil- 1 tspn

Salt to taste


1. Chop the capsicum, tomato and onion roughly and place it in a foil along with ginger-garlic paste, salt, basil leaves and olive oil.

2. Pre heat the oven at 180 degree celsius.

3. Place the foil in a baking tray, close the foil, place it in the oven and bake for 20 minutes at 180 degree celsius.

Placing the ingredients in the foil to bake

4. After 20 minutes, blend all the ingredients in a blender until a smooth paste is formed.
Baked tomato and green pepper

5. Toss in the mozzarella balls with corn flour, garam masala, chilly powder, turmeric powder, ginger- garlic paste and salt.

6. Heat the frying pan and add the cooking oil.

7. Toss in the mozzarella balls on the pan until brown (not more than a minute to avoid the cheese from becoming sticky).

8. While serving make the soup hot and garnish with mozzarella tikka.