Bharwan Baingan/Stuffed Eggplant

I feel Brinjals are one of the most versatile vegetables around. You can stir fry them, roast them, bake them, fry them or even stuff them for that matter. 🙂

Here is a simple yet magical stuffed eggplant recipe that is surely a crowd pleaser.

You shall need: (Feed 2)

10… Small egg plants – I got really tiny ones.

1.5 tsp … oil

1/2 tbsp… Dry coconut powder / shredded dried coconut

1/2 tbsp… Dry coriander powder

1/2 tbsp… roasted jeera powder

1/2 tsp… Amchoor powder

1 tsp… Garam masala powder

Salt and red chilly powder to taste

1 tsp… Jeera and a pinch of hing

few tbsp of water


  • Wash and make two incisions in the egg plants. Don’t cut them all the way through. We want to be able to see four sectors/segments. Let the stems be on.
  • Mix all the masalas except jeera.
  • Fill this masala in the eggplants and keep ready to be cooked. There will be some masala left over. Keep it aside for use later.
  • Put a nonstick pan with a lid on a medium flame.
  • Let the oil get hot in it and then add Hing and jeera.
  • Carefully lower the stuffed eggplants in the oil.
  • Put about a tbsp or two of water. cover the pan with a lid and let it cook on a slow-medium heat.
  • stir gently and  occasionally
  • keep checking for the water content, we don’t want to stew the eggplant but only want enough water to create steam to cook them.
  • Using a knife, check the done-ness of the eggplant. They should be done in 10 min or so. We want the skin to go wrinkly but not too squishy.
  • Sprinkle the remaining masala on top and stir so that it coats the eggplant well.
  • Turn off the gas and cover with the lid for 5 min or so or until you are ready to serve.
  • Serve with soft fulkas.

stuffed baindan



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Slow Cooked Jeera Aalu/potato stir fry

Jeera Aalu is supposed to a Dhaba comfort food. Low maintenance, super easy to put together and hardly anything can go wring with this one. The version I love, has crispy edges and a pillow-y center. Oh it is to die for.

You shall need:

3 medium Size… Potatoes (Washed, peeled and cut in equal size pieces)

2 … green chillies (Slit in the center)

2 tsp… Oil

1 tsp… Jeera/Cumin seeds

2 tsp… Dhaniya powder/coriander powder

2 tsp… Jeera powder/roaster cumin powder

1 tsp… Amchoor powder/Dry mango Powder (Optional)

Salt to taste


  • In a Kadhai/wok, heat the oil.
  • Add the cumin seeds and green chillies.
  • Reduce the heat for medium-low.
  • Drain the potatoes well and wipe them with a kitchen towel/cloth. We dont want much moisture on it.
  • Add them to the wok.
  • Keep stirring until all the potatoes are covered with oil.
  • Let it cook for about 30 min, stirring occasionally.
  • Add the masalas and salt. mix well.
  • Now let it cook for 20 more min, so that the potatoes are cooked through and have a crispy exterior.
  • Serve with love.




Ghiya/Lauki with Chana Daal post a Thailand Trip

A true blue comfort food after eight fabulous days at Thailand. 🙂

Oh I went to Thailand to ring in my 30th Birthday which was on 17 Sept. It is such a beautiful, clean and gorgeous place to be. I didn’t want to come back 😦 Here are few pics from the trip.

Le Meridin, Phuket
Le Meridin, Phuket
Off to La bangla, Phuket
Off to La bangla, Phuket
Snorkeling at Phi Phi Island
Snorkeling at Phi Phi Island
Phi Phi Island
Phi Phi Island
Ao nang, Krabi
Ao nang, Krabi
Ao Nang, Krabi
Ao Nang, Krabi

Phew… I promise I will write a detailed post about the trip super soon. 🙂

Here is what you shall need for the Ghiya-Chana dal:

1 tsp… oil

1/8th tsp… hing/asafoetida

1 tsp… Jeera/cumin seeds and mustard seeds

1/2 cup… Chana dal (Soaked in water for about an hour)

1-1.5 cup…. Ghiya/lauki

1 tsp… ginger garlic paste

1 … chopped medium size onion

1… chopped medium size tomato

Juice of 1 lemon (or as per taste)


Salt and red chilly powder (to taste)

2… green chillies (chopped)

coriander (optional)


  • In a cooker, heat oil. Add the hing and cumin-mustard seeds.
  • Now add the green chillies and onions and let them sweat.
  • Once the onions are translucent, add the ginger garlic paste and tomatoes
  • Cook it for about 1 min.
  • Now add the salt, red chilly powder and ghiya and stir.
  • Add the soaked dal and about half a cup pf water. (Remember ghiya leaves a lot of water)
  • Put the lid on and let the first whistle be on full flame.
  • Once it comes, reduce the flame to medium and let it cook for 10 min.
  • Turn off the gas and let the pressure fall on it own.
  • Open the cooker lid, add lemon juice and coriander.
  • Reduce the liquid as much as you wish and serve with love.




Vegetable Layer Rice

Oh I am so proud of what I churned out today for lunch 🙂 We are having a pot luck and I offered to make the main.

This “layer rice” is also notoriously called Vegetable Biryani. However I would like to keep it the way it is 😉 Layer Rice.

You shall need: (Serves 4)

For the rice-

600 gms… Basmati Rice (Soak for 30min)

3… Bay leaves

2 tsp… shahi jeera

4…. Green cardamoms

5… peppercorns

Boiling water

2 tbsp… ghee

For the vegetables-

1 cup… cauliflower florets

3 tbsp… Oil

3-4… cubed potatoes

1/2 cup… peas

1/2 cup… cubed carrots (I didn’t add, as I didn’t have any)

1 tbsp… Kasuri Methi

3-4.. green chillies

1 tbsp… dried mint or 2 sprigs fresh mint leaves

2 tsp… Shahi jeera

3-4… green cardamoms

2-3… black cardamoms

2… bay leaves

For the Marinade-

1.5 cup… Curd (a little sour is good)

2 tbsp… Almond-Khus Khus seeds paste (Make it with a few tbsp of curd)

2 tbsp… kasuri methi

2 tsp… garam masala


Red chilly powder

1 tsp… Turmeric powder

For Assembling-

Browned Onion slices (fried)

2 tbsp… Ghee

10-12 strands of Saffron soaked in warm water


  • To the boiling water, add the bay leaves, pepper corns, shahi jeera, ghee and cardamoms.
  • Add the rice and salt. Let it cook for 15-17 min or until they are a little short of being fully cooked.
  • Drain it in a colander and keep aside.
  • In a wok, heat the oil. Add jeera, cardamoms and bay leaves.
  • Add the vegetables and methi with little water.
  • Cover and cook the veggies until they still have a bite. We dont want them to be over done.
  • In the curd, mix the spices, some fried onion and the almond khus khus paste.
  • Mix the curd with the veggies that are still warm.
  • Let it sit for about 10-12 min.
  • In a microwave safe bowl, add a layer of half the rice and put a sprinkle of garam masala, saffron, ghee and some brown onions.
  • Layer the veggies on top of this.
  • Now cover them with the remaining rice and add the ghee, saffron, garam masala and onions.
  • Before serving, put it in the lowest temperature setting of the microwave to heat everything through.
  • Serve with raita and salan.

photo 1 (1)

photo 3 (1)

photo 5 (1)



Lauki Methi Koftas

Oh yes yes I cant get enough of that previous Kofta sauce okay. Mom usually makes Lauki kofta in tomato onion sauce, well since I am her offspring I need to make my own changes to it 😛

Here is that you shall need for the Koftas, the recipe for the gravy remains the same as here.

1.5 cup…. Bottle gourd (Wash, peel and grate it)

3-4 tbsp…. besan (gram flour)

3/4 cup… Fenugreek leaves (wash and chop)

Salt and red chilly powder to taste

1/2 tsp… Turmeric powder

1  tbsp… Dhaniya powder (coriander)

1 tsp… carom seeds

2 tbsp… warm oil (keeps the koftas soft on the inside)

Oil to fry


  • In a bowl, add the lauki and the methi, mix well.
  • Squeeze the lauki juices using the palm/with a fist.
  • Add the spices, oil and gram flour.
  • Make a dough that is of a fritter consistency.
  • Test a small dollop of the koftas in the oil.
  • If it splits, add little gram flour at a time and test.
  • Be very careful and add only that much flour that will make sure that the kofta dont split, we dont want a pakora flavour. 🙂
  • Fry them on a medium-high heat until nice and golden.
  • Lower them in the gravy as described in this blog post.

photo 1(3)Cheers,


Paneer Methi Kofta Curry

A friend of mine from college has moved to Bangalore 🙂 Since I had not been there even once, going empty handed was not an option.

For me personally, picking up a gift is getting tougher by the day. Alternatively, I make them a nice meal or bake something for them. Shows my the fact that I gave my heart and soul to it. 🙂

This kofta curry is a dedication to my mother who has not altered her kofta recipe for years now. Give it a break ma try mine 😉

You shall need:

For the Kofta: (Feeds about 4)

200 gms… Paneer (grated)

2 cup…. Chopped, washed methi (fenugreek leaves)

2 tbsp… All purpose flour (you might need a touch more so keep it handy)

2 tbsp… Sesame seeds

Salt, red chilly powder to taste

1/2 tsp… Turmeric

few tbsp of water

oil to fry

For the curry:

2 cup… Thick curd/yogurt

2 large… onions (cut in quarters)

3-4.. red chillies

1 tbsp… Khus Khus seeds

1/4 cup… cashews


For tempering:

1 tbsp… Oil

1 tsp… Jeera/cumin seeds

a Pinch of asafoetida


To make the koftas:

  • Heat the oil for deep frying.
  • In a bowl, add the paneer, methi, maida, salt, red chilly powder, sesame and turmeric.
  • Add a little water at a time, only so much that the mixture binds well.
  • Make a small ball and test the oil and the kofta mix. Once it is in the oil, it should not brown immediately and must not split. If it splits, add more maida.
  • Make balls of the same size and lower them in the oil 4-5 at a time.
  • Make sure they brown well equally.
  • Take them out on a tissue and keep aside.

To make the curry:

  • In a grinder, add the red chillies, khus khus, cashews and onions and grind well.
  • Add curd and salt to this and churn once more.
  • In a pan, heat oil and add let jeera splutter. Add the asafoetida.
  • Pour the churned mix in the tempering and let it cook on a medium heat with a lid on.
  • Stir ocassionally.
  • Once the oil floats on top, the sauce is ready.
  • Lower the koftas in the curry and serve with love.


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Simple and in Season

Quick Matar Paneer

Hello Hello!!

Has it ever happened that you just dont feel like waking up in the morning? It happens very few times with me, but whenever it does happen I certainly go back to sleep. Its then recipes and ingredients like these that help. This is a one pot dish so no mess 🙂

You shall need:

200 gms… Paneer (Cut in shape of your choice)

1/2 cup… Peas

1…. Big tomato (Cut in small pieces)

2.. medium size onions (Chop length wise)

2.. green chillies (chopped finely)

1 tsp… Jeera/Cumin

1/2 tbsp… oil

1 tbsp… Kasuri methi

1/2 cup… water

1/2 tsp… Turmeric powder

Red chilly powder to taste


  • In a pressure cooker, heat oil.
  • Add jeera and then onions.
  • Add green chilly.
  • Let the onions get nice pink.
  • Add the tomatoes, turmeric powder, salt and red chilly powder.
  • Let it cook for about 3-4 min.
  • Add the water, peas and paneer.
  • Cover with the lid and leave it to whistle 3 times on high heat.
  • Once it is done, let the cooker cool off.
  • Remove the lid, turn on the gas. We want to evaporate the excess water.
  • Towards the end, when very little water it left, add kasuri methi.
  • Stir it well.
  • Serve with bakhri/chapati/paratha.



H: Hara Panner Tikka

I try to keep a box of green chutney in the fridge. Please note that the key word here is TRY. Not that it happens all the time. Sheelu from cookcookandcook makes kick ass chutney and I had a box full in the fridge thanks to her. 🙂

Paneer Tikka is a famous Snack from Notherns India. On the days when I am low carbing, this comes to rescue. I dont go through the pain of grilling them in the oven, I do it on the shallow pan and it gives me great results.

This post is a part of Blogging Marathon. For the first week of BM#32 [2nd – 7th Sep], I am going Regional.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.

You shall need:

200 gms… Panner [Diced]

5-6 tbsp…Green chutney

3-4 tbsp… Thick curd

Salt and red chilly powder

1 … capsicum [diced]

1.. onion [diced]

3-4 tbsp…. tomato puree

Kasoori methi- optional

Few tbsp oil


  • In a bowl, mix curd, chutney, salt and red chilly.
  • Add paneer to it and let it marinate for 20-30 min.
  • In a non stick pan, put a few drops of oil and then add the paneer pieces, one by one.


  • Let them cook and brown well on one side, flip them
  • Once they cook on all sides equally, take them out in a plate and keep aside.
  • In the same pan, add a few drops of oil and pour the puree and remaining marinade from the bowl.
  • Cook the onions and capsicum in it slightly and add the paneer.
  • Toss them around and serve warm.


Punjabi Kadhi

For BM#26 the first theme I chose is “Cooking from a cook book of different authors with a single ingredient”

I chose “Gram Flour”. Second course “Main Dish” I picked the  cookbook “Simple Cooking from Grandma’s Kitchen” by “Karen Anand” . I have made Gujarati Kadhi a lot but here is the punjabi version.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.


You shall need:

For the Kadhi-

2 cup… Curd

1 cup… Gram flour/besan

2 tbsp… oil

1/4 tsp… Mustard seeds

1/4 tsp…. Nigella seeds [Kalaunji]

1/4 tsp… Fenugreek seeds

1-2… Dried chillies

1/4 tsp… Haldi powder

Salt to taste

For the pakodi/dumplings-

1 cup… Besan

1/4 tsp… Salt

1 tbsp… Warm oil

1/2 cup… Curd

Oil to deep fry

Method: For Kadhi-

  • Whisk curd until creamy and add 5 cup of water.
  • Put gram flour in another bowl and add the curd water mix little at a time. Make sure it is not lumpy.
  • Heat oil in a pan on moderate heat..
  • Add whole spices. Add chillies
  • Add turmeric.
  • Pour in the curd-water-gram flour mix.
  • Add salt and bring to a boil stirring continuously.
  • Reduce the heat and cook for 20 min.
  • Remove from heat and set aside.

For pakodi/dumplings-

  • Mix gram flour, salt and oil in a bowl.
  • Add curd and mix well.
  • We need a thick batter, add a couple of tbsp of water if needed.
  • Mix the batter until it becomes light and airy.
  • Heat oil for deep frying the pakodas.
  • Make small dumplings and lower in the oil.
  • Fry until they are nice and golden brown.
  • Remove with slotted spoon.
  • Add to the kadhi and simmer it for 10 min.
  • Serve with rice.

kadhi rice


Tilli Phalli Shimla Mirch

I saw this recipe on Food Food in a Sanjeev kapoor’s show. It is a sure shot crowd pleaser. The pati loves capsicum, peanut and sesame…and guess what this one dish has it all.

You shall need: [Feeds 2]

3… Medium size capsicums [Diced in small-ish pieces]

1 tbsp.. Oil

1/2 tsp… Jeera/cumin seeds

1/2 tsp… Rai/Mustard Seeds

a pinch of hing

1…green chilly [Diced]

1 tsp… Tamarind paste [to taste]


For dry masala-

6 tbsp… Peanuts [roasted]

2 tbsp… Sesame seeds

1 tbsp… Poppy seeds [Soak in water for 10 min]


1 tsp… Red chilly powder [As per taste]

1/2 tsp… Turmeric

1 tbsp… Dhaniya seeds / corriander seeds

1/2 tsp… Jeera powder


  • In a wok, heat oil.
  • Add jeers and rai. Let it splutter.
  • Add the green chilly.
  • Now add the capsicum and a little water.
  • Reduce the flame to low-med. Cover with a lid and cook until half done.
  • TO make the masala, in a dry grinder, grind dhaniya seeds first.
  • Now add the peanuts, poppy seeds, jeera powder, 1 tbsp sesame seeds, red chilly powder and salt.
  • Churn untila coarse powder is made.
  • Once the capsicums are half done, tip the masala in the wok.
  • Stir well. Add little water if needed.
  • Now add the tamarind paste and mix well.
  • Taste to adjust the seasoning.
  • Serve with bhakri, paratha or Poori.

tilli phalli