This is yet another tasty curry from my mother. Soya bean curry is a great hit at home and tastes delicious with roti or chapathi.


1 cup Soya beans

3 tomatoes pureed

1 small onion chopped

2 tbsp oil

1 tbsp butter

1 cardamom

1 cinnamon

¾ tsp garlic paste

¾ tsp ginger paste

1 tsp red chilli powder

¾ tsp salt

3 tbsp coriander leaves


Wash and soak the soya beans in water for at least 8 hours. Then take a pressure cooker, add the soya beans along with water and ½ tsp salt and pressure cook for 10 minutes. Transfer the soya beans to a bowl and set aside. Then heat oil in the same cooker, add butter. Once it melts, add cardamom, cinnamon and onions. Sauté for a minute, then add garlic and ginger paste, red chilli powder, salt and mix well. Then add tomato puree and cook till oil separates. Finally add coriander leaves, soya beans and 1 cup water. Mix well, close the lid and pressure cook for 10 minutes. Serve hot with roti or naan.

Sending this to Flavours of South India, Sunday special and Lets cook event


Musk melon is a seasonal fruit which helps in reducing body heat, tiredness and lack of appetite. It is best had as it is with adequate sprinkling of sugar. It also tastes delicious and refreshing when had in juice form.


10 tsp sugar

1 large melon

4 tsp honey


Remove the skin of the melon, cut open and deseed. Cut into small pieces and grind along with sugar and honey in a mixer grinder. Pour into glasses, refrigerate for 2 to 3 hours and serve chilled.


This is a perfect lunch box recipe packed with vegetables and corn. The presence of corn adds that extra bite to the rice making it more flavourful and delicious. If the veggies are cut and ready then it takes just about 15 minutes to cook. This is the easiest way of eating vegetables which you don’t normally like to eat.


1 cup corn

1 beetroot

1 potato

1 carrot

½ cup peas

3 tomatoes

2 onions

1 ½ tsp red chilli powder

1 tsp garam masala powder

1 ½ tsp salt

4 to 5 tbsp oil

1 cardamom, 1 cinnamon

2 cups rice washed and soaked in water for ½ an hour

4 cups water

3 tbsp coriander leaves


First chop the vegetables, tomatoes and onions into small pieces and set aside. Then heat oil in a pressure cooker, add onions, cardamom and cinnamon and sauté till onions turn golden. Then add garlic paste, ginger paste, chopped tomatoes, coriander leaves, red chilli powder, garam masala and salt. Mix well and cook till oil starts separating. Then add the vegetables and corn. Cook for about 2 minutes. Then add the drained rice, cook for a minute, then add water, close the lid and pressure cook for 10 minutes or up to 3 whistles. Serve hot. It can be had with meat balls, shami, cutlets or sauce.

Sending this to Any one can cook, Whats for Friday dinner, Rainbow colours, and My favourite dish


This is a traditional recipe from my mother. It is very easy to make, takes just about 30 minutes and uses minimal quantity of oil. It can also be had as a starter or as a snack.


250 gms boneless chicken cut into small pieces

1 Big onion chopped

½ tsp garlic paste

½ tsp ginger paste

2 tomatoes pureed

¾ tsp red chilli powder

¾ tsp salt

100 gms roasted gram powder

5 drops of lemon

Coriander leaves


First grind the chicken pieces, onion and coriander leaves into a fine paste. (Do not add water)Then remove the paste into a bowl and add all the other ingredients for the kofta and mix well. (The mixture will not be firm but you will be able to make balls easily).Once done, set aside.

Then heat 3 cups water in a pan and when it starts boiling, take the kofta mixture, make small balls and drop it into the water. Cook till most of the water has evaporated. As it starts getting dry, add 2tbsp oil and stir fry the koftas in the same pan till they are golden brown in colour. Serve hot with rice and curry.

You can also check out my chicken meat ball gravy here.

This is off to Any one can cook event, and Chicken feast @ My spicy kitchen.


Fish fry with rice and Dal is popular in several south Indian homes. Given below is a simple recipe to make delicious fish fry with minimum ingredients and in very little time.


4 slices of Seer fish (Vajram)

1 1/2  tbsp red chilli powder

½ tsp turmeric powder

½ tsp Salt



Wash and clean the fish slices and set aside. Then in a bowl, add red chilli powder, turmeric powder, salt and mix well. Then take the slices, one at a time and coat both the sides completely with the masala. Since the slices are wet, the masala will easily stick to it. Set aside the slices to marinate for about 2 to 3 hours. If you are in a hurry, you can omit this step. Then heat oil in a pan and shallow fry the slices till cooked. Serve hot with rice and Dal.


Seekh kabab is one of the most popular varieties of kabab. Traditionally it is cooked in a charcoal oven which gives a wonderful texture and flavour to the kababs. But it can also be made easily at home with minimal effort and yet without any compromise on taste. I have given below the recipe of making seekh kabab by frying in oil.


300 gms Boneless chicken (washed and pat dried with a towel such that that no water remains)
2 inch piece of ginger
5 cloves of garlic
1 Big onion chopped
1 small cube of cheese grated
1 ½ tsp red chilli powder
1 tsp garam masala powder
1 ½ tsp coriander powder
½ tsp salt
1 tbsp Egg white (approximately)
½ cup Coriander leaves
½ cup mint leaves
Oil for frying


1 tsp Chaat masala
½ a lemon


First heat a pan and sauté the chopped onions. Do not add oil. When they turn golden brown, remove in a plate and allow them to cool. Meanwhile take the cleaned and washed chicken pieces and pat dry with a towel so that no water remains and the pieces are dry. Then take a bowl, add all the ingredients except egg white and mix well. Then grind it into a paste using mincer or mixer grinder. Now add the egg white little by little and mix well. (The egg white acts as a binding agent but too much will make the mixture soggy). Then heat oil in a pan, and line a skewer with oil. Take a small ball of the mixture, and place over the skewer, press to form a cylindrical shape. Slowly pull the kabab from the skewer keeping the shape intact and drop it in oil. Deep fry till golden brown in colour. (It takes only a minute to cook because of the fine hole it has inside.). Repeat the procedure with the remaining mixture. ( Optional : Sprinkle some lemon juice and pinches of chaat masala over the kabab). Serve hot.

Sending this to Any one can cook event, Chicken feast @ My spicy kitchen and Whats on your kabab platter event

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