Onion and mushroom pulav

Pualv or flavored rice is a very popular dish in India. There are many variations to it. In north India the pualv is made using a lot of whole spices and dry fruits whereas in south India it is made using vegetables. I love making pulav using vegetables and whole spices. When I don’t have any specific menu for dinner or lunch, Onion and Mushroom pulav is the only dish I make to satisfy my hunger!

Sharing the recipe below:


  • Rice 1 cup
  • Water 2 cups
  • Onion 1
  • Button Mushrooms 5-6
  • Ginger garlic paste 1 table spoon
  • Turmeric 1 tea spoon
  • Red chili powder 1 tea spoon
  • Coriander powder 1 tea spoon
  • Garam masala 1 table spoon
  • Salt to taste
  • Coriander leave
  • clove 4
  • Cardamom 2
  • Bay leaf 1
  • Star anise 1
  • Oil 2 table spoons

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Wash the rice under running water, drain and keep it aside.

Chop mushrooms into square pieces and slice the onion.

In a pressure cooker, heat the oil.

After the oil is hot, add cloves, cardamoms, star anise, and bay leaf.

Add sliced onion and stir fry till it becomes translucent.

Add ginger garlic paste and saute.

Now add turmeric, red chili, garam masala, and coriander powder.

Once the spices are fried, add mushrooms and saute.

Add rice and let the rice absorb all the spices well.

Add two cups of water into the rice and add salt to taste.

Cover the pressure cooker with lid and cook the rice till 4 whistle.

Switch off the gas and let the cooker cool down a bit.

After the 10 mins, open the lid of cooker, mix the rice gently with spatula.

Before serving, garnish the rice with fresh coriander leaves.

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Tip : You can remove the whole spices before serving.

Mixed vegetable cooked in coconut milk

Sunday suppers are usually calm and peaceful as you are slowly getting ready to come out of the weekend mood. In such occasions, you need food which can give a kind of soothing feeling to your stomach as well as mind. Coconut milk is a very interesting agent which can be used to make light curries that you can have with steamed Rice or Appam (Kerala style dosa). I tried doing justice to the coconut milk by adding mixed vegetables and some basic Indian spices. The dish is extremely light to stomach and tasty at the same time.

Recipe as follows.



  • Coconut milk 1 cup
  • Potato 1
  • Mixed vegetables of your choice 1 cup
  • Green chili 1
  • Curry leaves 4-5
  • Mustard seeds 1 tea spoons
  • Salt to taste
  • Turmeric powder 1 tea spoon
  • Red chili powder 1 tea spoon
  • Hing a pinch
  • Oil 1 table spoon
  • Water to boil the vegetables


First wash the vegetables thoroughly. Along with potato I have used cauliflower, French beans, and carrot.

Chop all the vegetable in small pieces roughly around 1 inch each.

In a pan put 2 cups of water and 1 cup of mixed vegetable and boil it on slow flame.

Now heat the pan and add oil into it. Once the oil is heated, add mustard seeds and let them splutter.

Now add hing and potato pieces.

Saute the potato and now add turmeric powder, chili powder and stir for 2 minutes.

Now add water and cover the pan with lid. Keep checking until the potato is cooked.

In the meanwhile, remove the vegetables from the boiling water and keep them aside. Don’t over boil.

Now add the vegetables into the pan where potato is getting cooked. Stir everything thoroughly.

Now add coconut milk and stir well.

Add salt to taste and a little water to make the gravy consistent.

Add curry leaves and split green chilies.

Cover the pan with lid and let the curry boil for another 5 minutes.

After 5 minutes, remove the lid and serve the curry hot with steamed Rice or Appam.


Green peas with crumbled cottage cheese

Today when I was planning to cook a dish using green peas and cottage cheese for lunch, I had only one thought in my mind and that was making Mutter Paneer. But then another thought crossed my mind that was making Mutter Paneer is so mundane! With this thought I pondered a bit more and then got an idea to make Green peas with crumbled cottage cheese or Paneer. It is a slight variation of  Mutter Paneer and you don’t need many ingredients to prepare the same.

See the recipe below:



  • Green Peas 100 gms
  • Paneer 100 gms
  • Cumin seeds 1 tea spoon
  • Red chili powder 1 tea spoon
  • Turmeric powder 1 tea spoon
  • Garam Masala 1 tea spoon
  • Ginger and Garlic paste 1 table spoon
  • Tomato 1
  • Coriander powder 1 tea spoon
  • Oil 1 table spoon
  • Butter 1 table spoon
  • Salt to taste
  • Sugar to balance the taste
  • Lime juice 1 tea spoon



Peel the green peas and keep them aside.

Halve the tomato, remove the seed part and cut into long slices.

Now in a wok heat oil and butter and then add cumin seeds.

After the cumin seeds are spluttered, add the green peas and cover the wok with a lid.

Reduce the flame of the gas and let the peas cook on slow fire.

After 5 minutes, open the lid of the wok and see if the peas are tender.

Now add all the dry spices one by one and also add the ginger and garlic paste.

Add salt and sugar for taste.

Now add chopped tomato and 2 -4 table spoon of water so that all the spices are we coated with peas and tomato.

Now crumble the paneer with your hand and add that into the peas and mix everything together.

After 5 minutes, switch off the gas and add lime juice in the dish and serve hot.

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.


Carrot Burfi – Dense Milk and Carrot Based Sweet Confectionery

The best thing about festivals is they make the whole atmosphere around so lively and energetic that you get drowned in that feeling. It is the Christmas week and I wanted to treat myself with some dessert, mostly a cake! But since me yet to hone my baking skills, I decided to prepare something offbeat. As it is winter season, I thought of making something out of red carrots other than usual Gajar Halwa (Carrot Halwa). So let’s begin with the recipe of making Carrot Burfi.

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  • Carrots 300 gms
  • Milk 200 ml
  • Sugar 5-6 table spoons
  • Clarified butter or ghee half tea spoon
  • Cardamom powder ½ tea spoon
  • Rose essence or rose water a few drops
  • Almonds 6 nos


First wash the carrots and peel off their skin. Grate them and keep them aside.

In a wok, put milk, add sugar, and let it boil for 5 mins and then add grated carrots.

Now you really have to try your patience as you have to stir this mixture till it becomes dry but yet moist. Ensure that the mixture doesn’t stick to the bottom.

Once the milk evaporates and you see that the carrots are cooked properly, switch off the gas. Now put cardamom powder and rose essence for flavor.

Now grease a plate or tray with ghee or clarified butter and spread the carrot mixture evenly on it.

Let everything cool down on room temperature and then put the tray or plate in which you have spread the carrot mixture into the fridge to set.

After an hour or so, take the tray out and make the square cuts in the carrot mixture to give it a burfi like shape ( To be very frank I didn’t even have enough patience to do that. Everything was looking so mouthwatering!). Now stick the almonds on top of each burfi to embellish these small pieces of heaven.

Ah! while cooking my house was filled with the wonderful aroma of cardamom and rose and when I ate these burfis bite by bite they kept on reminding me how awesome they taste.


Spinach with Cottage Cheese

There is some kind of reluctance I have noticed towards using leafy vegetables in regular diet. With that being said, those who don’t eat vegetables like spinach or fenugreek are losing out a lot of important nutrients in their daily meals. I mostly prefer vegetarian food over non vegetarian because I am comfortable eating it without drooling over non vegetarian food :). So I like dishes like Palak Paneer which caters the requirement of my regular intake of protein and iron. Because palak or spinach is best source of Iron and paneer or cottage cheese is rich in protein.

The luscious paneer blends well with green spinach and it becomes a perfect dish for lunch or dinner. Look at the method of making classic Palak Paneer below.



Fresh Spinach 350 gms

Cottage cheese 200 gms

Onion 1 medium size

Garlic 3 cloves

Ginger 1 inch piece

Bay leaf 1

Garam Masala 1 table spoon

Salt to taste

Fresh cream 2 table spoons

Green chili

Lemon juice 1 tea spoon.

Water 2 cups


First, wash the Spinach thoroughly under the running tap water.

Now put the Spinach in the boiling water for a minute and then immediately remove it from hot water. In a separate bowl, take some ice and add water. Add the Spinach which you removed from the boiling water into the cold water. This process is called blanching.

In a skillet heat oil and add cottage cheese cut into dices. Shallow fry them till they become slightly golden on the surface. Remove them and keep them aside.

Now in the same skillet add little more oil and saute chopped onions and garlic till they become translucent. Add bay leaf also for flavor.

In the meanwhile, make a paste of Spinach, ginger and green chili in a mixer grinder.

Back to the skillet, add the garam masala and salt to taste. Saute it for a minute.

Now add the Spinach paste and reduce the flame. Add little water for gravy like consistency.

Add fried cottage cheese and simmer the gravy for a minute.

After a minute, remove the bay leaf, switch off the gas.

Serve the Palak Paneer in a bowl.

While serving, add little fresh cream for that extra richness and little lemon juice.

Serve this delicious dish with soft fulkas or jeera rice (tempered rice with cumin seeds).


Look at the gorgeous dish, aren’t you tempted to make and have it? Let me know your feedback in the comment box below.


Palak Paneer

Spicy Brinjal Curry

I am really fascinated about the spicy curies and gravies. In India we make so many types of curries non vegetarian and vegetarian both. Being a Maharashtrian, I grew up eating brinjal curry or the curry made using eggplant. It is quintessential maharashtrian preparation but  made in different states as well. Whenever I see the fresh eggplants in the market I ensure to buy them and use them for a spicy curry. But I have no patience to fry the gravy for long time, I prefer to make a gravy using pressure cooker for quick result.

Let’s look at the ingredients and method to make Brinjal Curry.


  • Brinjal or eggplant 6 (small size)
  • Onions 2
  • Green chilies 2
  • Fresh coconut
  • Ground nuts 1/2 cup
  • Fresh mint
  • Mustard seeds 1/2 tea spoon
  • Hing or Asafoetida 1 pinch
  • Turmeric powder 1/2 tea spoon
  • Red chili powder 1/2 tea spoon
  • Goda masala ( If not available, a normal garam masala will do) 1 table spoon
  • Coriander powder 1 table spoon
  • Ginger 1 inches piece
  • Garlic 3 cloves
  • Oil 2 table spoons
  • Salt to taste
  • Jaggery or sugar 1 table spoon
  • Lime juice 1 spoon
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Brinjal curry


First, wash the egg plants under the running tap water and pat dry with kitchen napkin.

Now without cutting the stem part slit them.

Slit green chilies and cut onions in big pieces.

Now in a mixer jar, put onions, garlic, ginger, fresh min, ground nuts, fresh coconut and make a fine paste.

I use pressure cooker for this curry so for that switch on the gas and in a pressure cooker heat oil.

Once the oil is heated, add mustard seeds and let them splutter.

Now add hing and slit green chilies.

After half minute, add the paste made of onion and coconut mixture.

Saute the paste and after it starts releasing oil, start adding dry spices like, turmeric, red chili powder, goda masala ( this is a special maharashtrian masala, but if you dont get it, use any normal masala which you get usually), and coriander powder.

Now add the eggplants and mix them well with the spices.

Add water to give it a gravy like consistency and add salt to taste.

Add sugar or jaggery and cover the pressure cooker with the lid. Put a whistle on lid and take 3 – 4 whistles.

Now switch off the gas and let the cooker cool down for a few minutes.

After sometime open the lid of the cooker and take the gravy in the bowl or dish for serving. Before serving add fresh mint leaves for garnishing and squeeze a slice of lemon in the dish.

This gravy or curry goes well with steamed rice or soft chapatis or even with parathas.

Do try and let me know your feedback in the comment box below.


French beans Foogath

Exploring and trying out new recipes is part of my food journey. In continuation of my food journey, whenever I make a new dish or revamp a dish, it enriches my experience as a true food aficionado.

An experience is of no use if it is not shared with others. Hence today I am sharing one very nutritious dish that is French Beans foogath. The nutrients are well preserved in this slow cooked dish. You can serve it as a snack or as a side dish in your meal platter. See the recipe below.


  • Fresh French beans 200 gms
  • Freshly grated coconut 3 table spoon
  • Onion 1 small
  • Mustard and cumin seeds ½ tea spoon
  • Turmeric powder ½ tea spoon
  • Green chili 1
  • Asafetida a pinch
  • Salt to taste
  • Oil 1 ½  table spoon
  • Curry leaves
  • Coriander leaves



First wash the French beans under the running water, pat dry and chop finely.

Chop onion and green chili.

In a wok heat the oil. Once the oil is heated, add mustard and cumin seeds and let them splutter.

Now add a pinch of asafetida, curry leaves, and chopped onion. Sauté till the onion is translucent.

Now add green chili and after a half minute, add chopped French beans.

Saute the French beans and now add turmeric powder.

Add salt to taste, mix it well with French beans and then cover the wok with a lid.

After 1 minute, open the lid and see if French beans are little soft. You can add little water as well in case beans are sticking to the bottom of the wok.

Now it’s the time to add freshly grated coconut and sauté again.

Keep checking the beans till they are done. Remember, the beans should not be over cooked. You should feel the crunch in every bite.

While serving, add fresh coriander leaves and just relish it.


Bell Peppers and Mushroom Curry

I know I have been posting a lot mushroom based recipes lately. But believe me mushroom is such a versatile ingredient that you can make number of dishes using it. There were few button mushrooms and bell peppers in my fridge and cooking is all about making best use of whatever ingredients are available to you. So I made a curry using mushrooms and bell peppers.

Sharing the recipe below.


  • Onions 2
  • Tomato 1
  • Ginger and garlic paste 1 ½ table spoon
  • Button Mushrooms 4-6 pieces
  • Red and yellow bell peppers 1 cup (cut into dices)
  • Cumin seeds 1 tea spoon
  • Red chili powder ½ tea spoondsc_5978-2
  • Turmeric ½ tea spoon
  • Coriander powder
  • Kitchen king Masala 1 table spoon (Everest brand is the best!)
  • Salt to taste
  • Asafetida (Hing in Hindi)
  • Sugar to balance the taste
  • Milk ¼ cup
  • Water ½ cup
  • Coriander leaves
  • Green chilies 2
  • Oil 2 table spoons

Bell peppers and mushroom curry


First wash the mushrooms thoroughly. Pat dry the mushrooms using a kitchen napkin. Cut them into squares.

Cut yellow and red bell peppers into dices.

Cut onions and tomatoes in big pieces and put them into a mixer jar to make a fine paste.

Heat the oil in a pan and once the oil is heated, add cumin seeds.

Once the cumin seeds are spluttered, add a pinch of asafetida and immediately after that add the paste of onions and tomatoes to it.

Fry the paste till it leaves oil and then start adding the dry spices like turmeric, red chili powder, coriander powder, and Kitchen king masala. You can use any garam masala instead of kitchen king masala.

Now add mushrooms to this mixture of spices and cover the pan with lid for a minute.

After a minute you will see the mushrooms are moist and releasing water now add bell peppers.

Stir well and add salt to taste. Also, adding sugar to any dish balances the taste hence add sugar as well.

Since it is a curry add water to give it a curry kind of consistency.

Now comes the tricky part, adding the milk to the gravey.  Why I said tricky because sometimes when you add milk to any such gravey it tends to get curdled. To avoid it, reduce the flame and then add the milk to the gravey.

After adding the milk you will see the curry’s texture looks little rich.

Let the curry boil for about half a minute and then switch off the gas.

Serve the curry into a bowl and garnish it with finely chopped green chilies and coriander leaves.

Tempered lemon rice with split Bengal gram and peanuts

Some of the very essential things which I want in my food is flavor and taste. When there is a perfect equilibrium of both only then it triggers my appetite. I believe Lemon rice which is commonly known as Chitranna in south India, has that perfect equilibrium.

Sharing the recipe below.


  • Split Bengal gram 1 spoon
  • Peanuts 2 spoons
  • Green chilies (slit or chopped) 2
  • Mustard seeds
  • Turmeric powder ½ tea spoon
  • Red chili powder ½ tea spoon
  • Asafetida 1 pinch
  • Salt and sugar as per your taste
  • Cooked rice 1 bowl
  • Curry leaves
  • Coriander leaves
  • Oil 1 table spoon
  • Lime juice of 1 lime

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In a pan heat the oil. Once the oil is heated add mustard seeds and let it splutter.

Now add peanuts and Bengal gram and fry till it becomes little golden.

Now add curry leaves, green chilies, asafetida, red chili powder, and turmeric powder.

Add salt and sugar as per your taste and pour this tempering on rice.

Now add the lemon juice and mix everything together. Garnish the rice with coriander leaves and the tempered rice is ready.

Isn’t it a quick recipe? Give it a try!