Monday, 9 April 2012

Brown Rice with Potato Curry

My sister has come visiting me and there is a long list of things she wants me to make for her, so most of my posts this month will be of things she is fond of…so in a way this month is dedicated to her, food wise.I used to cook this combination for her often.

Soy nuggets can also be added to the rice though I haven’t added them this time. Boondi raita goes very well with this combination.

Brown Rice


2 cups of good quality rice,
1 large onion (sliced),
Salt to taste,
1 tsp garlic paste,
1 tsp ginger paste,
2 tbsp oil


Wash the rice and keep it aside. Heat oil in a large vessel and add the sliced onion. Fry the onion till it turns golden brown. You can add a tsp of sugar at this stage to get a richer brown colour. Now add the ginger garlic paste and fry for a minute.

Add the rice and sauté it for some time. Add required amount of water and salt. Let it come to a boil, lower the heat and cook covered till done.

Serve with the potato curry.

Potato Curry


6 small potatoes (peeled and diced into big pieces),
3 medium sized tomatoes (chopped),
1 tsp cumin seeds,
A large pinch of asafoetida,
1 tsp hot chilli powder,
1 tsp kashmiri chilli powder,
½ tsp turmeric powder,
2 tbsp oil,
Salt to taste,
3 cups of water


Heat oil in a pressure cooker, add the asafoetida and cumin seeds. When the cumin seeds pop add both the chilli powders and turmeric powder and immediately add the chopped tomatoes. Cook for some time on a low flame.

Add the potato chunks, salt and water. Stir it well. Close the pressure cooker lid and cook it for about 3 whistles.

Once the steam releases on its own, open the cooker and mash a few potato chunks with the back of a ladle to thicken the curry.

Serve hot with brown rice.   

Egg Sandwich

When I was small my mother would make toasted sandwiches by using chopped onions, tomatoes, green chillies and coriander leaves as a filling. I used to feel that this type of sandwich was only made in my house but much later during my post-graduation days I also saw this being made at one of my friend’s place.

Today I am posting about an egg sandwich which I learned from my cousin. Quite often when I have served this, people have taken the filling to be cheese. This sandwich can be had just after assembling or it can be toasted too. Hubby likes it toasted but sis and me like to have it just like that.


6 slices of whole wheat bread,
3 hard-boiled eggs,
Salt to taste,
Powdered black pepper,
1 cup of coriander leaves and stalks,
Green chilies as required,
2 cloves of garlic,
a handful of raw peanuts


To make the green chutney grind the coriander leaves and stalks, green chillies, raw peanuts,garlic and salt to taste to a coarse paste. Add a little water if required.

Grate the hard-boiled eggs and add salt and pepper to taste. Keep aside.

Apply green chutney on one side of all the bread slices. Spread the egg filling on three of the slices and top with the remaining three slices.

Cut it into triangles and serve immediately. You can also toast these sandwiches.

Monday, 2 April 2012

Choco Bulbs

After eons we had a kids birthday party at home, my nephew turned two and he was here in Bangalore for his birthday. When we were small we had an almost fixed menu for our birthday parties – cake, wafers, Rasna, namkeen and chocolates. Then we didn’t even have the concept of return gifts but I see it is the norm nowadays. I somehow feel that on a birthday, the birthday kid should feel special and if all kids get a gift, the novelty of the birthday for the birthday kid is lost. But I guess return gifts are here to stay so there is no use discussing it.

For the kids party on my nephew’s birthday, most things were from the market I only made choco bulbs at home. Here is the recipe.


60 Marie biscuits,
3 tbsp cocoa powder,
3 tbsp butter,
1 tin condensed milk,
¼ tsp vanilla essence,
Cadbury Gems for decoration


Powder the Marie biscuits. Keep aside.

Pour the condensed milk into a mixing bowl and fold in the butter. Add the powdered Marie biscuits (reserve some of this for dusting the choco bulbs), the cocoa powder and the essence. Mix well to form a dough like consistency.

Take a small portion of the dough and shape like a peda, roll in the reserved biscuit powder. Make a depression in the center and place a Cadbury Gems in the depression.

Baked Potatoes with Garlic Bread

The other day we had what my husband calls ‘Angrezi Khana’ for lunch. This was the first time I made baked potatoes following this recipe. Earlier I have baked potatoes for making bharta (will post that recipe some other time). I served the baked potatoes with garlic bread.

Baked Potatoes

6 small potatoes,
1 tsp green chilli paste,
1 tsp garlic paste,
2 tbsp grated cheese,
1 tbsp olive oil,
1 cup cream yoghurt,
1 tsp dried thyme,
Salt to taste


Peel the potatoes and slit them keeping them whole.

Heat the olive oil and add the green chilli paste and garlic paste. Sauté  this for 2 minutes. Add the potatoes and salt and give it a good stir. Cook covered till the potatoes are half done. 

Add the cream yoghurt, thyme and cheese. Mix well.

Transfer to an oven-proof dish. Bake in a pre-heated oven at 190o C for 20 minutes.

Garlic Bread

6 burger buns,
2 tbsp olive oil,
6-7 cloves of garlic,
Salt to taste


Slit the burger buns. Keep aside.

Crush the garlic cloves. Heat the olive oil and add the crushed garlic. Cook for a minute and add salt. Turn off the heat.

Brush the slit burger buns with this olive oil garlic mixture. Bake the burger buns for 10 minutes.

Tofu with Peas and Corn

Tofu or soybean curd is an extremely protein and calcium rich ingredient. I had it for the first time about 7-8 years back and though it doesn’t have any specific taste of its own, it did take some getting used to. It is now fairly easily available unlike earlier and I try to include it in my cooking every now and then.

This recipe is an extremely simple and quick recipe.


100 grams tofu,
½ cup boiled corn kernels,
½ to ¾ cup green peas,
1 tbsp oil,
1 tsp garlic paste,
1 tsp chilli powder,
¼ tsp turmeric powder,
1 tsp coriander powder,


Heat oil in a kadhai and add the peas and the boiled corn. Sauté this for about 2-3 minutes.

Add the garlic paste, chilli powder, turmeric powder and coriander powder. Stir fry for 2-3 minutes.

Once a nice aroma emanates add the crumbled tofu and salt. Continue cooking on a low flame. Cook it for at least 7-8 minutes. This can be served with phulkas or rice and dal.