Monday, October 13, 2014

Three Bean Chili

  • Ingredients:
  • red bell peppers 
  • 3 tablespoons extra-virgin olive oil 
  • 1 cup chopped onion 
  • 2 teaspoons ground cumin
  • 1/2 tbsp cajun spice powder (optional)
  • 1/2 tbsp crushed red pepper (chili powder)
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • garlic cloves, thinly sliced
  • 2 cups organic vegetable broth
  • 1 cup  cubed peeled summer squash 
  • cup chopped tomatoes
  • can pinto beans, rinsed and drained
  • can black beans, rinsed and drained
  • can red kidney beans, rinsed and drained 
  • 1/2 cup thinly sliced green onions (optional)
Preparation Time:  15-20mins

Cooking Time:  30-45 mins


  1. 1. Preheat broiler.
  2. 2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a ziploc  bag and seal. Let stand 15 minutes. Peel and chop peppers.
  3. 3. Heat a Stockpot over medium-low heat.  You can find one here
  4. 4. Add oil to pot and swirl to coat. 
  5. 5. Add onion; cook 15 minutes, stirring occasionally. 
  6. 6. Stir in cumin , garlic, crushed pepper powder, cajun powder, salt ; cook 2 minutes, stirring frequently. 
  7. 7.Add bell peppers, broth, squash, and tomatoes; bring to a simmer. 
  8. 8.Cook 20 minutes, stirring occasionally. 
  9. 9. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
  10. 10. Serve with bread

Thursday, August 15, 2013

Almond Cake


1. All purpose Flour - 50 gm

2. Almonds - 80 gm (powdered)

3. Sugar - 110 gm

4. Butter - 120 gm

5. Eggs - 3

6. Sliced Almonds - 10 gm

9. Rum extract - 1/2 teaspoon

Preparation time : 15 mins

Cooking Time : 30 mins


1. Preheat the oven to 350 degrees F / 180 degrees C.

2. Take an 8 inch cake pan and coat it with butter / baking spray.

3. In a bowl, whisk the eggs, sugar and rum extract .

4. Then add the flour, butter and almond powder and whisk it again.

5. Pour the batter into the cake pan and sprinkle the sliced almonds on top.

6. Bake for 30 mins or until a toothpick comes out clean.

1. If you want a fluffier cake, adjust the ratio of the flour to almond powder. 
2. I only had rum extract. Feel free to use any other cake essences you might have. That said, also make sure it blends with the almond taste :)

Saturday, August 3, 2013

Chana Masala / Chick Pea Curry


1 can Garbanzo Beans
1 Onion - medium sized
1 Tomato
1 Green Chilli
1tsp salt
1/2 tbsp Garam Masala
3 Cilantro Sprigs
3 tbsp Oil
1/2tbsp Ginger Garlic
1 tsp Cumin Powder

Cooking Time : 25- 30 mins
Preparation Time : 20 mins

Preparing the beans:
Canned Beans usually are soft and are split . You don't have to boil them. I usually boil them in water for about 10 mins on medium flame.

Regular Beans - Soak them over night . And boil them until they are tender or are split to half. I put the beans in a pressure cooker and cook until 1 whistle.

1. Use a sauce pan, add 1/2 tbsp of oil and allow it to heat.
 2. Once the oil is hot add the cumin seeds and let them splutter. Then add the sliced onions and green chillis(optional).
 3. Saute the onions for 5 mins on medium flame and then add the ginger garlic paste.
 4. Saute for another 5 mins till the raw smell of ginger garlic fades.
5. Then add the diced tomatoes and saute for another 5 mins.
 6. Now, turn off the stove and allow the mixture to cool down. Blend the mixture until you get a coarse texture.
 7. Return this mixture back to the saucepan and add salt, red chilli powder, garam masala.
8. Add the chick peas to this mixture mix well and close the lid. You may add left over water from the cooked beans.
9. Let it cook for 7-10 mins on medium heat.
10. Sprinkle some minced cilantro and serve hot with jeera rice or rotis.

Friday, May 24, 2013

Curry Puffs

As a kid the rewards to being nice, getting good grades was a curry puff. How I longed for these delicious pastries as a kid! Stuffed with yummy potato curry or a boiled egg and sometimes with minced chicken, this was a sure shot hit with kids and adults alike. And what's more amazing is that they are easy to make at home. Here is what you will need


1. Potatoes - 4 medium sized

2. Chilli Powder - 1/4 tbsp

3. Garam Masala - 1/4 tbsp

4. Salt - to taste

5. Cilantro - optional

6. Cumin , mustard seeds - 1/4 teaspoon

7. Turmeric - a pinch (optional)

8. Pastry Sheets - 1

9. Egg - 1 (only white, no yolk)

8. Mixed vegetables (carrots, peas)



1. Cut the potatoes into very small pieces.

2. In a frying pan, take a spoon of oil and heat it.

3. Once the oil is hot, add cumin and mustard seeds to it.

4. Then add the cut potatoes and cook them on medium heat for about 5 -  6 mins.

7. Later add the mixed vegetables and mix well. Also, add salt, red chilli powder, turmeric and masala .

8. Mix well and add 2-3 tbsps of water. And let it cook for 5 mins on medium flame with lid closed.

9. Garnish with cilantro.


1. Take the pastry sheets and cut it into 5 X 8 inche sheets.

2. Take a spoon full of stuffing and place it on the sheet.

3. Now, fold the sheet in such a way that the stuffing is covered. You can use a drop of water to seal the edges.

4. Then, take a brush and smear the egg white on the top of the pastry.

5. Now place the pastries on a baking tray. Bake at 400 degree F for about 10 - 12 mins.

6. Serve hot with ketchup

Monday, April 1, 2013

Potato Cakes / Aloo Tikki

I know there has been no post for a long time now. Its all thanks to a new job and the major move from the Big Apple. Since I settled in just a little bit, I decided to update the blog.

This is a simple recipe and I made it for a get together with friends before I left NY. Less ingredients. Less hassle


1. Potatoes (medium sized) - 5 

2. Salt - to taste

4. Cumin Seeds - 1/2 tea spoon

5. Cilantro - 2 sprigs

6. Green Chilies - 2 (finely chopped)

7. Red Chilli Powder - 1/2 tea spoon

8. Oil 

Preparation Time : 15- 20 mins
Cooking Time : 10 mins


1. Boil potatoes until tender. 

2. Once boiled, peel the sking and mash them.

3. Add all the ingredients (except for the oil) and mix well.

4. Check for taste and adjust salt and spice accordingly.

5. Now , roll out the mashed potato micture using a rolling pin to about 1 inch thickness.

6. Using a glass or a cookie cutter, cut into rounds or desired shape.

7. In a skillet take 2-3 tablespoons of oil and shallow fry them till golden brown.

8. Serve with mint chutney and enjoy!

Tuesday, February 19, 2013

Fish fry


2 - Tilapia Fillets

2. Salt - to taste

3. Red Chilli Powder - to taste

4. Ginger Garlic Paste - 2 tbsp

5. Turmeric - 1 pinch

6. Curry Leaves - 2 sprigs

7. Cooking oil - 5 tbps

8. Cashews - optional


1. Cut the tilapia fillets into cube sized pieces.

2. Take salt, chilli powder, masala, ginger garlic in a bowl and mix well. Add the fish pieces to the marinade and set aside.

3. In a frying pan, take 1/2 tbsp of oil and fry the cashews and curry leaves. Keep them aside .

4. Now, add remaining oil to the pan and fry the fish pieces until they are cooked. On medium flame is better.

5. When serving garnish with fried curry leaves and cashews.

Wednesday, February 13, 2013

Tomato Soup

I had a ton of tomatoes lying in the fridge and the weather was gloomy. So I figured a soup was the perfect way to beat my blues :P


1. Tomatoes - 4 (large)

2. Garlic - 2 cloves

3. Onion - 1 medium sized

4. Paprika - a pinch

5. Olive oil - 2 tbsp (optional)

6. Salt & Pepper - to taste

7. Heavy Cream - 2 tbsp (optional)

8. Cilantro - 1 sprig

Preparation time : 10 mins

Cooking time : 25-30 mins


1. Cut the tomatoes into big chunks . Also slice the onion and mince the garlic and keep aside.

2. Preheat oven to 350 degrees F. Add the cut vegetables to a baking tray and drizzle the olive oil on top.

3. Allow the vegetables to cook in the oven for 10-15 mins and keep aside.

4. In a pot, add 2 cups of water and bring to boil. Add the roasted vegetables, paprika, salt and pepper.

5. Close the lid and allow to cook for 10 mins on medium flame.

6. Let it cool a bit and blend it to liquid and return it to pot.

7. Cook for another 2 mins on medium flame.

8. Add 2 tbsp of heavy cream and garnish with cilantro.

9. Serve with a side of bread or crackers and slurp!!

Monday, February 4, 2013

Asian Stir Fry

I have been binge eating over the last few days. Too much biryani, cakes, soda, chips - you name it. So I had the sudden urge to eat veggies. But no one can go dirty to clean so quick so I chose the mid way. I ate my veggies. But I stir fried them. Also added some chicken and mushroom for protein.

It was long day and this stir fry seemed like the way to go. So I picked a packet of the stir fry mix at Key Food and put my dinner together


1. Chicken - 0.25 lbs (diced)

2. Mushrooms - 1 cup (diced)

3. Carrots - 1 cup (sliced)

4. Broccoli - 1/4 cup

5. Bell Pepper - 1 (sliced)

6. Sweet Pea - 1 cup

7. Soy Sauce - 1 tbsp

8. Chili Sauce - 1 tbsp

9. Oil - 2 tbsp

10. Spring Onions - 1/4 cup


1. Marinate the chicken pieces usin 1tbsp of soy sauce and 1 tbsp of chili sauce. keep aside

2. In a wok, add a tbsp of oil and allow it to heat. Once its very hot add the chicken pieces and fry till they are cooked. Keep Aside.

3. In another wok , add the remaining tbsp of oil and add carrots, brocolli and sweet pea first . After about a minute add the mushrooms and bell pepper pieces.

4. Cook the vegetables for 2-3 mins. Now add the stir fry mix and the chicken pieces to the vegetables and stir fry for 3 mins.

5. Sprinkle spring onions and serve with jasmine rice.

Chocolate - Beetroot Cake

I have been meaning to make this cake for a very long time. I found the recipe here . After which I Google-ed a couple of other recipes but always found myself coming back to Veggie Belly. It was KK's birthday and a perfect excuse for me to bake a cake.

Try this cake, if you are a chocolate fan and if you want all you friends to say WHAT?!! when you name the surprise ingredient. Like Veggie Belly mentions make sure all ingredients are weighed to exact measure.

Cooked Beets: 3-4 medium sized beets, peeled , cut into big chunks and boiled until fork tender. Cook until all water is absorbed. Puree the beets in a blender until you get a substance with coarse texture and keep aside.

How to make ganache : Heat the heavy cream in a sauce pan just until it begins to boil and then add the cream to the chocolate and whisk lightly.


for the cake :

1.Cooked Beets - 300 gms

2. All purpose flour - 200 gms

3. Sugar - 200 gms

4. Milk  chocolate - 60 gms  (i used Dairy Milk)

5. Eggs - 3 jumbo

6. Dark Chocolate - 60 gms  (i used Dairy Milk)

7. Baking Soda - 1 tea spoon

8. Vanilla essence - 1 tea spoon

9. Oil - 240 ml
10. Cocoa - 30 gms

for ganache:

1. Heavy Cream - 240 ml
2. Grated Chocolate - Milk + dark chocolate (2: 1 ratio) - 250 gms
1. Melt the chocolate for the cake
(If you never melted chocolate before, you should probably go   here )
2. In a bowl, take the eggs, melted chocolate, beet puree, oil , vanilla essence and whisk well.
3. Then add the flour, cocoa powder and sugar to the mixture and whisk well until you get a batter with no lumps.
4. Preheat the oven to 350 farenheit.
5. In a cake pan (i used 9 inch one), grease the bottom and the sides with butter and then pour the cake batter into it.
                                                  Puree                                     Batter
6. Place the cake pan in the oven and bake until a tooth pick inserted comes out clean. It took me an hour in my oven.
7. Remove the cake and allow it to cool . After which you pour the chocolate ganache over the cake and let it set.
8. Arrange some strawberries for the extra color and decorate it according to taste .
Some tips you may want to know:***
1. Do not microwave the chocolate. You will end up burning it. Unless you are pro :)
2. If the cake is not done after 45 mins. Lower the temperature to may be 300 degrees and let it cook slowly.
3. I like my chocolate/cake a little sweet hence I added milk chocolate and reduced the amount of sugar. If you are a dark chocolate fan please follow the recipe @

Tuesday, January 29, 2013

Rava Laddoo / Sooji Laddoo

Alright, this is my dad's favorite sweet. There is a tin of these laddoos most of the time in our kitchen at home. When I realized that I had all the ingredients to make this laddoo, I immediately set to work. Two things- its easy to make and its deliciously sweet :)


1. Sooji / Rava / Semolina - 2 cups

2. Grated coconut - 1 cup

3. Ghee / Melted Butter - 2  tbsp

4. Milk - 1/5 cup

5. Sugar - 1/2 cup

6. Cardamom Powder - 2 gms

7. Cashews - optional

Preparation Time : 2 mins (if you have the grated coconut already :) )

Cooking Time : 15 mins


1.  In a wok, add a tbsp of ghee and once its hot fry the cashews in it. You can also throw in some raisins if you wish. Once they have a reached a good golden brown, turn off heat and take the cashews and keep them aside.

2. Now in the same wok, add the rava , grated coconut, sugar, cardamom powder and mix well on medium flame for about 5 mins or until the rava changes color slightly.

3. Now add the milk and keep stirring until the mixture is semi solid (not powdery). Turn off flame.

4. Once the mixture is at a temperature where you can hold it in your hand try and make balls out of it :)
i like bit sized laddoos, since they are easy to eat but you can experiment with the size.

5. At the end I topped my laddoos with a fried cashew. You can actually add the dry fruits/ nuts into the mixture itself, if you choose.

NOTE : I like my laddoos a little coarse so I havent added too much milk. But if you prefer softer laddoos, you can add a little more milk.