Posts Tagged ‘dinner’


A good start to a day is when you eat right and feel healthy. A bed tea followed by a nice morning stroll do wonders for me. I try to bring variations to what I eat ever morning. Though the best I like for my breakfast is toast and boiled egg. I tried poha (rice flakes sauteed with onions and potato) today.

Ingredients :

1. Rice flakes : lightly soaked in water

2. Onions : finely chopped

3. Potato : diced in small cubes

4. Tomato : diced in small cubes

5. Split green & Red chillies

5. Coriander leaves and lemon for garnishing

Method :

1. Add oil to pan and add mustard seeds and curry leaves

2. Add chopped onions and potatoes

3. Add turmeric , red chilli powder and salt as per taste . Mix nicely and lid to cook for 5 mins.

4. Add the split chillies and rice flakes and mix well

5. Cover with lid and cook for another 2 mins.

6. Garnish with coriander leaves and squeeze half a lemon.

Serve hot with a cup of ginger tea .


Note : While serving , you can also garnish the poha with Farsan(Haldiram mixture) or Aloo bhujiya (Haldiram Aaloo Bhujiya). It adds to the taste and you will love the crunch while you eat.



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Cooking is an art , that requires skills and lots of patience . Interestingly I do not have either of them. People who know me closely have seen me cooking really quick and fast. I don’t even have patience to slice the vegetables neatly , equally and properly before starting with any dish. For me, it works a little differently. I’ll put the oil in pan and then directly chop the onions, tomatoes in it .. crazy isn’t ?

Well, this weekend I tried chicken cry , the recipe for which i don’t remember ever. My chicken tastes different every single time. This time it was a very quick dish with lots of bhunofying of the masala with chicken.

Here are the ingredients :

Chicken : 1.25 kg
For Curry Paste :
Onions : 4 large
Green chillies : 4
Garlic Pods : 8
Slices of Ginger
Cardamom 1
Whole Garam Masala (cumin / cinnamon / cloves / cardamoms / red chillies ): as per taste (some people prefer strong flavours)
Coriander powder : 1 table spoon
Turmeric : 1 tea spoon
Red Chilly Powder : 1 Table Spoon
Salt as per taste

Mix it all with a little water into a fine curry paste .

Add mustard oil in pan and let it heat. Then add half onion finely chopped and fry till light pink . Add chicken and mix for a minute. Add the curry paste and bhunofy it till the masala is nicely absorbed by chicken and starts releasing oil.

Make a paste with 3 tomatoes , 1 cardamom , half tea spoon fennel seeds (Sounf) , 3-4 pepper seeds and few strands of javitri (mace).

Add the paste to the chicken and let it simmer. Add enough water for a thick gravy and cook it for another 10 mins. You can even pressure cook it and give it a whistle. Stay alert that you don’t overcook it .

Once done , garnish it with fresh coriander eaves and serve hot with chapatis and rice.

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