Glazed shallots – a perfect accompaniment

Shallots or Madras onions contain a distinct flavor in comparison with the regular Indian onions. In south India these shallots are grown in large fields and are used regularly in the daily meals, especially in the Sambhar.

I like eating them just like that with a little salt and lime as an accompaniment with Dal and Rice. But there is another interesting version I found recently and really fell in love with this simple recipe. Glazed Shallots can be served in lunch or dinner along with salad or you can have it with any spicy non vegetarian dish as an accompaniment.

Here is the recipe!Processed with VSCO with a6 preset


  • Shallots or Madras onions 8-10
  • Brown sugar or regular sugar 1 table spoon
  • Freshly ground black pepper 1 table spoon
  • Fresh lime juice 1 table spoon
  • Oil and butter 1 table spoon each
  • Water 1 cup


In a thick bottom skillet heat butter and oil.

Once the oil and butter is heated, add peeled shallots.

Stir them till their skin become a little brown.

Now sprinkle the brown sugar and stir again.

Now add water enough to cover the shallots.

Cover the skillet with a lid for atleast 20 mins. In between keep checking the shallots. Don’t let them overcook.

After 20 mins you will see sugar has caramelized and it has engulfed the shallots with a gorgeous glaze. Switch off the gas.

Sprinkle freshly ground black pepper and a dash of lime juice.


Roasted almonds and Apple salad

This daily rush and fast paced life sucks out the fun of enjoying your tiny bites and makes the food so boring. Fret not! You still have a ray of hope in terms of making your food a little interesting and that’s the whole purpose of my blog.

If I say that an apple a day keeps the doctor away, I know you will say we all know that and there is nothing new in what I am telling you, agreed! But what if I say an apple if used in a salad with other interesting ingredients doesn’t only keep the doctor away but also make your skin glow and cheerful.

So here it is, presenting Apple and Raisin salad with Greek yogurt.


Roasted almonds and Apple salad


  • Apples 1 ½
  • Almonds a handful of
  • Raisins a handful of
  • Greek yogurt ½ cup
  • Salt to taste
  • Sugar 1 spoon
  • Black pepper ½ tea spoon
  • Mint leaves


Wash the apples thoroughly under running water.

Now chop the apples into bite size pieces.

Chop the almonds vertically and roast them.

In a bowl add chopped apples, roasted almonds, Greek yogurt, raisins, salt, sugar, and black pepper. ( I have used Greek yogurt but you can use any normal curd available in the market, ensure that it is thick. You can also use hung curd instead. Choice is all yours).

Mix everything gently and put the bowl into the fridge for atleast half an hour.

While serving, garnish the salad with mint leaves and sprinkle little bit of chopped roasted almonds for that extra crunchiness.


Stir fried Broccoli with Indian spices

As we all know Broccoli is not an Indian vegetable, it reached India just a few years ago. But we Indians are good at adapting new things and use them according to our taste. Broccoli is a close cousin of  Indian Cauliflower. There are differences but yet there are quite a number of common characteristics.

I have used Broccoli with Indian spices and tried to give it a Desi touch. Let’s have a look at the recipe.



  • Broccoli 200 gms
  • Onions 2
  • Garlic 5 cloves
  • Ginger julienne 1 table spoon
  • Kitchen king masala 1 1/2 tea spoons
  • Red chili powder 1 tea spoon
  • Turmeric powder 1 tea spoon
  • Coriander powder 1 table spoon
  • Salt to taste
  • Oil 2 table spoons
  • Water 1/2 cup
  • Cumin seeds 1 tea spoons
  • Lime juice 1 table spoon


First, wash the broccoli and chop into small florets.

Boil the water and then put florets in the boiling water for about 5-10 mins.

Now remove the water and keep the broccoli aside.

Chop the onions into thin slices.

Cut the ginger into thin julienne.

In a wok, add two table spoons of oil and once the oil is heated, put cumin seeds and let them splutter.

Now add chopped onions and let them become translucent.

After that add chopped garlic and stir well till it becomes a little brown.

Now add broccoli florets and stir well.

Add all the dry spices now, red chili powder, turmeric powder, coriander powder, kitchen mix masala and stir well.

Add salt, add half cup water, and cover the wok with lid.

Let it simmer for like some 10 minutes.

Now open the lid and check if  the broccoli is tender. If yes, then switch off the gas.

Now add the lime juice and garnish the dish with ginger julienne.


Serve the stir fry Broccoli with parathas or chapatis or you can just have it as a warm salad as well.


Raw Turmeric Pickle – A winter delight

I am back from my 3 week long year-end break. Being away from the mundane daily routine and taking some time out for yourself always helps to rejuvenate and gives boost to the moral as well. But this time when I had gone on the vacation, my mind was constantly looking for something new which I had never tired before. So I decided to make pickle! Pickles are very interesting accompaniments which bring out charm in your meal.

Winter is such a delightful season when you get the ingredients like raw Turmeric. Raw turmeric has distinct flavor and a mesmerising aroma. For a change, making pickle of raw Turmeric gives a different experience to your palate.



  • Fresh raw Turmeric 200 gms
  • Oil 6 table spoon
  • Salt 2 table spoon
  • Ready made pickle masala 4 table spoon
  • Lime juice from 1 and 1/2 lime


First heat the oil in a wok and once the oil is heated, keep it aside to cool it down a bit.

Now wash the fresh turmeric under running water and pat dry with kitchen napkin.

Now peel off the skin of Turmeric. Remember that it leaves yellow stain. So if you want to avoid the yellow stains on your palms, apply oil beforehand.

Chop the turmeric into vertical small pieces.

In a bow mix the ready made pickle masala, salt, oil and chopped turmeric.

Mix everything and add lime juice.

Store the pickle in the glass jar. Put it in the sun for two days so that spices gets mixed with pickle very well.

Try this pickle with any kind of paratha or even with plain chapathi.