Wednesday, November 26, 2014

Quick Jeera Rice

"Jeera Rice"
Jeera Rice as the name suggests is an easy and very simple preparation of rice flavored with Jeera or Cumin. The recipe which I am about to share is prepared with pre cooked rice, it can also be made with left over rice..

A flavorful preparation of rice which goes well with most Dal's and Indian gravy dishes. Its a no onion no garlic recipe and served it along with kache kele ka kofta.


Rice, cooked - 2 cups
Jeera / Cumin Seeds - 2 teaspoon
Green chilies, finely chopped - 2 teaspoon
Green coriander, finely chopped - 2 tablespoon
Garam masala powder - 1/2 teaspoon
Ghee / Oil - 2 tablespoon
Sugar - 1/2 teaspoon (optional)
Salt to taste


Heat ghee or oil in a kadhai or frying pan. Add jeera, once the jeera cracks add chopped green chilies and fry for a minute.

Add the cooked rice and mix well, add chopped coriander and garam masala powder, sugar (optional) and salt, Mix well and fry for 2- 3minutes.

Serve hot along with dal makhanisabut masoor ki dalmutter paneerkache kele ka koftamurgh massaledarjhatpat chicken korma or any vegetarian or non vegetarian dish.


I have made this with leftover, regular short grain rice, you could always use Basmati for preparing this.
Though its quite flavorful in itself but I have added green chilies and  Garam masala powder to make it more aromatic and it can also be had on its own without any gravy or dal. 
Adding sugar balances the taste but its optional, if you don't like then jut skip it.

Monday, November 24, 2014

Sabut Masoor ki Dal

Saboot Masoor ki Dal is a quick and easy dal which can be prepared in a jiffy, very popular in Northern Indian. Whole masoor  dal is cooked along with assorted Indian spices, goes well with roti or rice or just enjoy it as a soup along with toasted slices of bread. Never worry if leftover just re-heat it well and enjoy, some how I feel it tastes much better the next day :)

The best thing about this dal is that its quick, usually I soak it for 30 - 45 minutes, but if you are running short of time then just skip the soaking and while cooking give it an extra whistle in the pressure cooker.

Masoor Dal is a good source of protein, essential amino acids, rich in fiber, vitamin B1, iron, potassium and other minerals. Being rich in fiber it helps in lowering cholesterol, helps in managing blood sugar levels. Not to forget it has virtually no fat making it a dieters delight.

Here is a simple yet flavorful recipe to make Sabut Masoor ki Dal.    


Whole Masoor Dal (Green gram) - 1 cup
Tomatoes, coarsely chopped - 2 medium.
Onion, finely chopped - 1 large
Ginger, finely chopped - 1 tablespoon
Garlic, finely chopped - 1 tablespoon
Green chilli, slit - 2-3
Fresh Green coriander - 3 table spoon.
Red chilli powder - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon

Green Cardamom - 2 pods
Black Cardamom - 1 pod
Clove - 4-5 pcs
Cinnamon - 2 inch stick

Garam Masala Powder - 1/2 teaspoon
Bay leaf -1
Oil - 2 tablespoon
Ghee - 1 tablespoon
Salt to taste.


Clean, wash and soak Masoor dal for  30 - 45 minutes. Cook dal along with green cardamoms, black cardamom, cloves, cinnamon stick, bay leaf, salt, turmeric, 3 cups of water and a quarter teaspoon of cooking oil in a pressure cooker. (I usually cook the dal for 3 whistles, as we don't want it to be mushy)

Let all the steam escape and then carefully open the lid of the pressure cooker, the dal should be well done and the grains should be intact.

Make a paste of red chillie powder, coriander powder, cumin powder along with 1 tablespoon of water and keep aside.

Heat oil in a kadhai, add the chopped onions  and garlic fry till it becomes light brown, add the ready masala paste, mix well and fry till the raw smell of the masala is gone.

Once the masala is well fried add the chopped tomatoes and fry for another 3-4 minutes till the tomatoes are tender,and the masala starts leaving the sides of the kadhai.

Once the Masala is ready add it to the cooked dal, add chopped ginger, mix well check seasoning if required adjust salt as per taste. At this stage also check the consistency of the dal, if required add some hot water to get the desired consistency, let  the dal come to a boil add chopped green coriander and slit green chillies garam masala powder. 

Mix well and let the dal come to a boil, reduce flame and let it simmer over medium heat for 12 - 15 minutes.

Before serving heat a table spoon of ghee and add to the dal, it will enhance the flavors.
Serve hot with roti or rice :)


While boiling the dal I have added 1/4th teaspoon of oil, no sure if its correct or not but i religiously follow this instruction from my grandma, she says this helps in cooking the dal faster and it also keeps its shape.
I have cooked the dal in a pressure cooker, but if you want to cook in an open  pot then I suggest that you soak it for at least 2-3 hours and then cook.
Please go slow with salt as we have added salt while boiling the dal.

Sunday, November 16, 2014

75 Seconds Eggless Mug Cake

75 Seconds Eggless Mug Cake....Yes, its a Mug Cake, its eggless, Oh! yes I made in in the me in less than a minute n half.... My son says its faster than making Maggi. This is one of the fastest and best Mug cake recipe that I have known till date and the best thing is that, its eggless, very moist and sinfully chocolaty.

I love baking mug cakes but most of them are with eggs, off late I have been trying my hands on Eggless cakes....thanks to my readers who keep asking about eggless cakes. Somehow I was not very confidant posting eggless cakes, but this one is a sure shot recipe, no chances of goof ups. What I am most happy about is that I made it in the Microwave, its super fast, super moist and super duper Yummy.... Serve it along with plain Vanilla Ice Cream, if you are a hardcore chocolate fan, then drizzle some chocolate Syrup over it and enjoy this heavenly treat out of a mug.

Drooling...aren't you, so just check out the Ingredients,go through the simple recipe and treat yourself and your dear ones :)


All purpose flour - 2 tablespoon
Coco Powder - 1 tablespoon
Granulated Sugar - 1 tablespoon
Baking Powder - 1/8th teaspoon (Half of 1/4th teaspoon)
Salt a pinch
Chocolate chips - 1 tablespoon
Vegetable oil - 1 tablespoon
Milk - 2 tablespoon
Vanilla Essence - 2-3 drops (optional)

Microwave safe Mug.

This recipe Serves - 1. Mug cakes are for individual serving, so you can make as many cups as you want to serve. 


Place all the dry ingredients (all purpose flour, coco powder, granulated sugar, baking powder and salt) in a microwave safe mug and mix well.

Add the wet ingredients (milk, oil and vanilla essence) mix well (I use a fork to do this).

When blended well add the chocolate chips and fold together lightly, clean the sides of the mug.

Microwave at high for 75 seconds  (1 minute and 15 seconds). The cake is well done at 75 seconds if you check with a toothpick or tester it should come out clean.
Carefully remove from Microwave (as it's really hot) and Enjoy!!!

Serve along with a dollop of Vanilla Ice Cream, my be add some chocolate sauce if you want it really chocolaty, however there is a lot of chocolate.


Its very Important to know your microwave well before you make this as Microwaves vary from make to make. My microwave is 900watts and I have made this at 100% power and it was well done in 75 seconds, please check your microwave and judge accordingly, to get best result.
Also please ensure you use a microwave safe mug to bake the cake.
I have added 2 tablespoon of milk but if you feel that the batter is not to moist then add a teaspoon more of milk and mix.
Please leave enough space in the mug for the cake to expand, don't fill the mug more than half, or else the cake may spill over the mug.
Recipe has been adapted from.....


Wednesday, November 12, 2014

Coconut and Coriander Chutney

Coconut and Coriander Chutney is a very refreshing green chutney made with green coriander leaves, freshly grated coconut, roasted chana dal, green chili's and has the tang of lemon juice.

A spicy and tangy chutney which can be served along with  Idli, Dosa Vada etc. very easy and fast to make.


For the Chutney

Fresh grated coconut, tightly packed - 1/2 cup
Fresh green coriander, 1 cup
Green chili's - 2 nos
Lemon juice - 1 tablespoon
Dry roasted chana dal - 1/4th cup
Roasted whole cumin seeds - 1 teaspoon
Salt to taste

For the Tempering

Oil - 1 tablespoon
Mustard seeds - 1/2  teaspoon
Urad Dal - 1/4th teaspoon
Whole red chilli - 2 
Curry leaves - 5-7


Clean and wash the coriander leaves well. 

Mix all ingredients, add the lemon juice, salt and some water, grind into a smooth paste in a mixer or chutney grinder.

Transfer into a serving bowl, check seasoning, adjust according to taste.

For the tempering

Heat oil in a small pan, add the urad dal, followed by the mustard seeds and broken dry red chillies. Once the mustard seeds start cracking and the spices and dal starts to release the aroma turn off the heat and add the curry leaves. Let it fry in hot oil for 30 seconds and immediately pour the hot tempering over the chutney. 

Enjoy with your favorite Idli, Dosa, Vada :)

Thursday, November 6, 2014

Masala Omlette....the desi way

Omlettes are one of the most common preparations of eggs, a quick and easy dish to make. Its one of the most versatile and creative breakfast dish as you have the freedom to add your favorite toppings and condiments. I love eggs and can have them everyday, all you need to do is just add or minus some ingredient and a new version is ready.
Masala Omlette, my all time favorite....the desi way, masala made with onions, tomatoes, green chillies, fresh green coriander, a few Indian Spices, whisked eggs and cooked to perfection. Here is the simple yet flavorful recipe.  


Eggs - 3
Milk - 1 tablespoon
Onion, finely chopped - 1 medium
Tomato, finely chopped - 1 medium
Green chilies , finely chopped- 2
Green coriander, finely chopped - 2 tablespoon
Red chili powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam Masala powder - 1/2 teaspoon
Salt to taste
Olive Oil - 1 tablespoon + 1 teaspoon
Butter - 1 teaspoon


Heat 1 tablespoon oil in a kadhai, add chopped onions and fry until it starts to change colour.

Add chopped tomatoes and fry for 2 minutes once the tomato starts to turn mushy add red chili powder and coriander powder, salt mix well and fry until the raw smell of the masala is gone. If the masala starts to get dry then just add a tablespoon of water and continue cooking.
Remove from heat and let  the masala cool.

While the masala is cooling, break eggs into a fairly large mixing bowl, add a tablespoon of milk, give it a nice whisk and beat the eggs for a minute or so.

Add the ready cooled masala to the beaten egg along with freshly chopped coriander, chopped green chilies, salt and garam masala. Whisk really well ensuring that the eggs and masala combine really well.

Heat the remaining 1 teaspoon of oil along with the butter in a frying pan (I prefer doing this in a nonstick pan as its easy to flip). Once the oil is moderately hot add the beaten egg mixture, let it cook on high heat for 20 seconds, reduce heat to medium,cover the pan with a lid and cook for another 30 - 40 seconds.

By now the omlette would have set completely, flip and cook the other side uncovered for another 30 to 40 seconds. Press the omlette gently  to ensure that it is evenly cooked. Once done transfer into a serving plate.

Serve hot along with toasted bread, buttered Pav or just enjoy with simple chapatti.


I have used olive oil to make the omlet but you could use any cooking oil commonly usedin your household.
Adding milk to eggs ensures that the omlette is light and fluffy.
Remember we have added some amount of salt while making the masala,sp please go slow on salt while finally mixing the masala and eggs.
For making the omlet first add oil and then the butter, by doing so the butter will not burn.
I have made one single omlette but you could split the egg mixture into 2 and make 2 omlettes.
I prefer having my omlette well done and a bit on the brownish side, so have cooked it a bit longer but if you like it yellow and a bit underdone then reduce the cooking time accordingly.