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No- Frill Kala Chana or Black Chickpea curry

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                   No- Frill Kala Chana or Black Chickpea curry  INGREDIENTS:  For soaking and cooking : Black Chickpeas - 1 1/2 cups Water - enough to submerge the chickpeas Salt - 1/4 teaspoon For Curry : Medium sized onions - 3, finely chopped Tomato puree - 2 cups (blanched 4 ripe tomatoes and blended to puree) Ginger garlic  paste - 1 tablespoon Amchur  or mango powder - 1/2 teaspoon Uttar Pradesh Garam Masala - 1/2 teaspoon Turmeric powder - 1/2 teaspoon C hili powder - 1 tablespoon (adjust the heat accordingly) Asafoetida - 1/4 teaspoon Coriander powder - 2 teaspoons Cumin powder - 1/2 teaspoon Salt - to taste Chopped coriander leaves - handful  Green chilly - 1 Kasuri Methi or dry fenugreek leaves - 1 teaspoon TO TEMPER : Vegetable oil - 3 tablespoons Cinnamon - 1 inch Cloves - 6  Star anise - 1 Bay leaf - 1 Cardamom - 1 Cumin - 1 teaspoon METHOD: 1. Soak black chickpeas for 8 hours or overnight in water.  2. The next morning, rinse off the chickpeas in clean water and drain th
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Vegetarian Fried Rice/ Vegetarian Nasi Goreng

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This is a delicious fried rice full of the goodness of vegetables. It is spicy, sweet and salty without the usage of any sauces. The sweetness comes from the onion, sweet corn and carrots. The vinegar is replaced by the ripe tomato. Spiciness comes from the dry red chilies and ginger. If you are a non-vegetarian, you may add two eggs beaten with some salt and turmeric powder. This egg mixture is scrambled in a wok with hot oil. The scrambled egg is later added to the fried rice. I have also tried this method and it was very tasty. I hope what I share with you will be useful. Vegetarian Fried Rice/ Vegetarian Nasi Goreng I ngredients : Cooked Basmathi rice - 5 cups Big onion - 1  Garlic cloves- 4 Big ripe tomato - 1 Shredded  cabbage - 2 cups cups Diced carrots - 1 1/2 cups Diced beans - 1 cup Frozen peas - 1/2 cup (optional) Sweet corn - 1/2 cup (optional) Chopped spring onion or scallions - a handful Salt : as needed Vegetable oil - 5 tablespoons To Make Sambal Paste: Dry red chilies 
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Sura Meen Puttu

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This is my my mother's signature fish dish at home. Apart from making the best tasty fish curry, she prepares Sura Meen Puttu using shark or any flesh thick firm fish so that you get more of the puttu. It spicy, aromatic and rich from the coconut  and spice powder. I know it is time-consuming and the process described here are lengthy, but I guarantee you, it is worth all your effort in the kitchen. I am sharing what we cook in our kitchen at home. We cook it with love.  Sura Meen Puttu  I ngredients : Sura Meen - 1 kg Big onion - 3  Whole garlic - 2 Green chilies - 2 Ginger - 3 inches piece A few curry leaves Grated coconut - 1/ 2 cup Chopped coriander leaves - a handful Salt : as needed Vegetable oil or Indian gingerly oil - 4 tablespoons To Temper: Cinnamon -  1 inch piece (small piece is enough) Fennel seeds - 1 teaspoon Cloves - 3 To Make Special Spice Powder: Raw rice - 1/2 cup Dry red chilies (spicy one) - 8 Fennel seeds - 1 1/2 tablespoon Cumin seeds - 1 tablespoon Turmeric
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Malaysian Style Vegetarian Fettucine Goreng/ Fried Vegetarian Fettucine

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Malaysian Style Vegetarian Fettucine Goreng/ Fried Vegetarian Fettucine  I ngredients : Fettucine - 1/2 packet Shredded cabbage : 4 handfuls Carrot - 1 (cut length wise) French beans - 15 ( cut in big pieces) Fresh bean sprouts:  1 handful Large ripe tomato : 1 Medium sized onion - 1  Garlic : 4 cloves Salt : as needed Spring onion - some Vegetable oil - 4 tablespoons Sambal Paste : Dry red chilies - 10 Garlic - 7 cloves small onion - 1 Ginger - 1 inch piece Method : 1. Finely shred the cabbage and soak in salted hot water for 5 min and discard the water. Rinse off the bean sprouts.  Keep everything aside separately. 2. In a deep bottom pan, enough water is added along with salt and 1 tsp of oil. Bring the water to boil and start adding the fettucine. Cook until it is al dente or cooked to be firm to the bite. Drain off the excess water by using a colander and rinse the pasta under the running cold water.  3. In a pan, pour four tablespoons of vegetable oil and when it's hot, add f
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South Indian Lime Rice

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  This is our simple lunch today. It is lime rice with potato roast. This rice has tangy, salty and spicy flavor which brings out our appetite. Do not skip the asafoetida because it gives nice aroma and it is also good for bloated stomach too.  South Indian Lime Rice  INGREDIENTS:  Cooked raw rice or basmati rice - 2 1/2 cups Gingerly oil - 2 tablespoons Green Lime - 1 Mustard seeds - 1/2 teaspoon Urad dal - 1/2 teaspoon Dry red chilies - 6 (broken into pieces) Asafoetida - 1/4 teaspoon Turmeric powder - 1/4 teaspoon Curry leaves - a sprig Salt - to taste METHOD: 1. First, cook rice by adding little salt to flavor it lightly. 2. Heat a pan with 2 tablespoons of gingerly oil, add mustard and allow it to sputter. Then, add urad dal, allow it to become light brown colour. After that, add broken pieces of dry chilies, asafoetida and curry leaves.  3. Switch off the flame. To the pan, now add turmeric powder and squeeze out the juice of 1 lime. 4. This mixture is added to the cooked rice. G
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Chickpeas Masala /Garbanzo Masala for Chapati, Rice, Pulao or Poori

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Chickpeas Masala /Garbanzo Masala for Chapati, Rice, Pulao or Poori INGREDIENTS:  Dry Chickpeas/ Dry  Garbanzo - 1 cup Turmeric powder - 1/4 teaspoon C hili powder - 1 1/2 teaspoon (adjust the heat accordingly) Medium sized onion - 1 Ripe tomato - 1 Salt - to taste Chopped coriander leaves - handful (optional) TO TEMPER : Fennel seeds - 1/2 teaspoon Oil - 1 tablespoon FOR PASTE : Grated coconut - 1/2 cup Medium sized onion - 1 Ginger - 2 inches size Fennel - 1 teaspoon METHOD: 1. Soak the chickpeas for 8 hours or overnight.  2. The next morning, rinse off the chickpeas in clean water and drain them.  3. Boil the chickpeas with enough water submerged in a stewpot with some salt to flavor the chickpeas.  4. After the chickpeas has boiled thoroughly, drain them in a colander. Reserve the chickpeas stock for making soup later. 5. Now, in a frying pan or wok, add a tablespoon of vegetable oil, after it has heat up, now you may add all the ingredients under the 'TO TEMPER' section. 2
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Badam Burfi/ Almond Burfi

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  Don't get alarmed by the uninteresting photo that I have captured. It was wee last minute that I thought of sharing the recipe with my readers. I was only left with some so I didn't bother to present it in a nicer way. Sorry.. I guarantee you the taste of this sweet is fantabulous. It is an addictive kind of an Indian sweet. If you like almonds, you will love this...This is a simple recipe which does not require you to check for sugar string consistency. It is sweet, fudgy, soft and melts in your mouth.. Badam Burfi/ Almond Burfi INGREDIENTS:  Raw almonds -  1 cup Fresh milk - 1/2 cup Brown sugar - 1 1/4 cup Clarified butter - 7 to 8 tablespoons Saffron - a pinch METHOD: 1. First, soak the raw almond in one cup of hot water for few minutes. This way it will be easier to peel the skins. 2. Then, wash the peeled almond in water and put them in a blender with 1/2 cup milk. Grind it to smooth paste.  3. In a heavy bottom pan, add the almond paste, brown sugar and a pinch of saffr
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