Monday, 29 April 2013

Toasted Bread Bites with Sprouts and Curd

This is essentially a low-cal chaat. In summers quite often you just feel like having salads, cool fruits and curd based dishes. So I whipped this up the other day and boy was it refreshing.

I have been making this since many years and we love it everytime and it is something I can indulge in without thinking of the calories.


4 slices whole wheat bread,
1 cup sprouted moong beans,
1 ½ cup whipped curd,
Salt to taste,
Spicy green chutney as required,
Sweet tamarind chutney as required,
Roasted cumin powder as required,
Roasted chilli powder as required,
Black salt,
½ cup pomegranate seeds


Cut the bread into bite-sized pieces and toast till it is crisp.

Slightly steam the moong beans with a bit of salt. Add salt to the whipped curd.

Arrange the bread pieces on a plate and spoon the steamed moong sprouts on top of the bread pieces. Sprinkle the roasted cumin powder, roasted chilli powder and black salt over it, also drizzle the green chutney and the sweet tamarind chutney.

Spoon the curds over and again sprinkle some roasted cumin powder, roasted chilli powder and black salt. Spread some pomegranate seeds over and serve immediately.

It is important to serve it immediately or else the bread will turn soggy.

Sunday, 28 April 2013

Sunday Special Chicken Curry

As per tradition one more Sunday sees us waking up way past any decent waking up time and consequently having lunch way past 3 pm. We were in fact so hungry once lunch was ready that I almost didn’t photograph the dish. But posts without photographs are quite boring, so a photograph was clicked but after we were done with our pet-pooja. Good that I made a good quantity and the leftovers were good enough for a photograph.


1 kg cleaned and washed chicken on the bone (chopped in medium sized pieces),
2 tbsp vinegar (I used jamun vinegar),
1 ½ tsp black pepper powder,
½ kg onions,
1 cup shallots or Madras onions of sambar onions,
3 large tomatoes,
4 green chillies,
12 cloves of garlic,
1 ½ tsp garam masala powder,
1 tsp coriander powder,
2 tsp red chilli powder,
1 tsp of crushed ginger,
Oil as required,
1 cup of coriander leaves,
Salt to taste


Marinate the chicken in vinegar, pepper powder and salt for about half an hour.

Grind half the onions, one tomato, shallots, 2 green chillies and half the garlic to a fine paste. Add this to the marinated chicken, also add 1 tsp garam masala powder, coriander powder, red chilli powder, salt and a little water.  Cook till the chicken is tender.

Heat oil in a large pan and add the remaining sliced onions. Fry till the onions are dark pink in colour and then add the crushed ginger and the remaining garlic after crushing them, half the chopped coriander leaves and remaining sliced green chillies. Fry this till brown and then add in the chopped tomatoes and cook till tomatoes are

Now add the remaining garam masala powder and the chicken. Let it boil once and lower the flame and allow it to cook on low heat till the oil separates. Since the chicken is already cooked, do not stir it too often or the pieces will fall apart. Serve hot garnished with coriander leaves.

Tuesday, 23 April 2013

Shortcut Biscuit Cake

I generally don’t go for shortcuts and shun ready made masalas even trying to grind my own masalas most of the time at home. But this time I decided to go for a short cut and tried a recipe I read somewhere on the world wide web.


2 Parle G biscuit packets,
2 Hide n Seek biscuit packets,
1 ½ cup milk,
1 packet plain Eno fruit salt
1 packet of whipping cream,
¼ cup chocolate vermicelli,
Some butterscotch sauce


Powder the biscuits into a fine powder. Add the milk and mix well to form a batter.

Grease and flour a baking dish. Add the Eno fruit salt into the batter and mix well. Pour into the baking dish and steam for 20 minutes.

Cool and overturn into a plate. Prepare the whipping cream as per the instructions on the pack and spread it on the cake. Sprinkle the chocolate vermicelli and pour the butterscotch sauce over it. Refrigerate it for at least half an hour before serving.

Saturday, 20 April 2013

Mutton Kongoli

This dish is special for me because of the etymology. I never thought I would be writing about the etymology of a dish but then we keep doing the unexpected all the time. So this is how this dish was christened. My little nephew who is visiting us these days was with my hubby in the food court of a mall and there he kept asking for chicken kongoli and my hubby was at his wits end to understand what he means. It was only when my sister came along that we were able to decipher what he was attempting to say – Chicken Tandoori. And when you think about it ‘tandoori’ and ‘kongoli’do rhyme :-).

We liked the name so much we decided to christen some dish with this name. And since it was a mutton dish that was made after this episode it got selected for the Kongoli christening :-).


½ kg mutton on the bone,
¼ kg chopped onions,
1 cup of mustard oil,
12 cloves of garlic,
1 inch piece of ginger,
4 green chillies,
4 tsps powdered coriander seeds,
1 tsp turmeric powder,
½ tsp cumin seed powder,
1 ½ tsp garam masala powder,
8 spicy red chillies,
4 kashmiri red chillies,
Salt to taste,
2 bay leaves,
2 black cardamoms,
A generous amount of chopped coriander leaves


Grind the powdered coriander seeds, turmeric powder, cumin seed powder, garam masala powder, spicy red chillies and kashmiri chillies into a fine paste.

Chop the garlic cloves, ginger and green chillies finely.

Heat the mustard oil and when it is smoking add the chopped onions. When they turn translucent, add the ginger, garlic and green chillies. Fry till the onions turn light brown and then add the ground paste. Bhuno this well for about 8-10 minutes. Now add the washed mutton and salt and bhuno well again. Next add water depending on the consistency you desire in the gravy. Also add the bay leaves and the black cardamoms. Cook till done either in an open vessel or in a pressure cooker as per your preference.

Fold the coriander leaves in. Serve hot with rotis.  

Thursday, 18 April 2013

Potato in Curd Gravy


3 medium sized potatoes,
1 cup curds,
½ tsp cumin seeds,
½ tsp mustard seeds,
1 tsp ginger paste,
1 tsp garlic paste,
4-5 curry leaves,
1 tsp red chilli powder,
½ tsp coriander powder,
¼ tsp turmeric powder,
¼ tsp garam masala powder,
2 pinches of asafoetida,
½ tsp wheat flour
Some coriander leaves,
1 tbsp oil


Boil the potatoes. Peel and dice the potatoes. Whisk the curds well.

Heat the oil and add the mustard seeds and the cumin seeds. Once they splutter add the ginger-garlic paste and the curry leaves. Fry for two minutes. Now add the red chilli powder, coriander powder, turmeric powder, garam masala powder and the asafoetida. Fry this for a minute. Now add the curds and continue cooking on a low heat for five minutes.

Next add 1 ½ cup water, potato, wheat flour and salt. Boil and simmer on a low heat till the gravy is thick. Add the coriander leaves and switch off the heat.