Archive | June 2014

Dry Aloo Gobi – Punjabi Style (Cauliflower and Potato Curry)

Another recipe of cauliflower and potatoes that turned out to be delicious supper meal that goes well with chapathi and can be prepared in less time.  Simple yet delicious.  It is prepared most commonly in almost all indian house holds as it is very quick to prepare.

Main Ingredients

Red potatoes (diced in one inch cubes) – 2

Cauliflower – cut into medium sized chunks – 1 medium head

For tempering 

Cumin & Mustard seeds – 1/2 spoon each

Cumin and corriander powder – 3/4 tbsp spoon each.

Red Onion – 1 medium – finely chopped

turmeric – 1/4 spoon

Garam masala – 2 pinches

Cilantro/Corriander leaves – 1/2 cup – added at the end

Ginger Garlic Paste – 1 tbsp

Green chillies – 4-5 depending on the spice level you want. finely chopped.

Dried Red Chilly – 1 small


1. On a stove top, add oil, followed by mustard & cumin seeds, red chilly, add chopped onions and wait until the onion color becomes translucent.

2. Add garlic ginger paste and let the smell fade away, add all other spices (cumin, corriander, green chillies, turmeric and garam masala) – pour some water if required.

3. Now add potatoes, let it cook for about 5-6 minutes, then add cauliflower chunks.. mix well with the spices. Let it cook covered for about 10-15 minutes occasionally stirring in between until cooked. Add water if necessary.

4. If the dish contains water, uncover.. put it on high flame and let the water evaporate until it becomes dry. Add cut cilantro leaves and turn off the stove immediately.


Sprinkle lemon juice before serving for the tangy taste (this is optional). Goes really well with toasted bread with butter on tawa or chapathi. Below color of dish may not be accurage as it was taken without flash under yellow light.

aloo gobi

Dry Aloo Gobi

Your feedback is highly appreciated. Let me know if you have other better variations.


Palak Chana (Spinach & Chick peas)

This is another dish commonly prepared in northern part of india.  I was browsing through some spinach recipes as I always make only spinach dal and wanted to try something different. I found recipe of palak chana and modified to suit what I have in kitchen. I loved it and it wasn’t that difficult to make as much as I thought it might be. Here is recipe for you and my future self


3 cups of fresh spinach (pureed in food processor)

1/2 cup of fresh cilantro leaves (pureed along with fresh spinach)

2 medium tomatoes – pureed separately

5 green chillies  or depending on your spice level

1/2 spoon ground cumin

1 tbsp ground coriander

Salt to taste

1 tbs cumin seeds

1 tbsp mustard seeds

1 onion – finely chopped

1 can of garbanzo chick peas

pinch of garam masala

pinch of turmeric powder

1 tbsp of garlic ginder paste

2 tbsp of oil or less


1. On the stove pan, pour the oil, once it heats up, add cumin and coriander seeds. Once they splutter, add chopped onions, ginger garlic paste and wait until it become translucent color.

2. Add tomatoe puree, ground cumin & coriander, garam masala, turmeric and let it cook for 5 minutes on medium high.

3. Once cooked, add spinach-cilantro puree to the rest of it on the pan and add water (1/2 cup) if required for consistency you prefer. Add salt and let it cook for about 10 minutes

4. wash and drain canned chick peas, mash some of it and add it to the puree.. let it simmer for about 5 more minutes and turn off the stove.

5. Tadaaaa.. it’s ready to serve.. goes really well with chapathi’s or bread!


Palak Chana

Palak Chana

I loved it, and i sprinkled lemon juice before I ate and it was delicious.  More over.. it is an healthy dish, more protein and iron.

Try it and let me know what you think.



Mondays are bit tough to get back to routines at work. On top of it.. today, it rained profusely.. not only did get semi-drenched in it but I forgot my wallet at home. Luckily I have had some cash and was able to reach work without any problem. Yes, I use public is the best thing being in new york city. I could have still managed to come to work by asking some stranger to swipe in their unlimited metro card for me.. such confidence.

I rolled in to work only to find out most of the crew is either working remotely or have taken a day off. I find it very quiet to focus on my deliverable’s.  I was browsing through some old pictures that I have downloaded in the past and found this poem very inspiring at the moment.  Hope you will enjoy reading it.

beautiful poem

Indo-Italian Pasta dish

I wish some one started Indo-Italian restaurant just like Indo-chinese one’s every where.  I am not sure if there are any dishes that could be considered italian with indian touch. Add more spices to any cuisine and that becomes Indian.

So as part of my latest love with experimenting with creation of food dishes, either recipes found online or pops up from my head..I started loving this period of my time. I have decided to blog it for my own record or if it helps any one it would be awesome to know as well.

So here is Indo-Italian Dish from me to you and of course my future self.


Wheat penne pasta (boiled in water with salt and kept aside) – I prefer wheat pasta as it is relatively better than other pasta’s.

1/2 tbsp cumin seeds

2 pinches of garam masala powder (found in indian groceries or you can order on amazon)

2 tomatoes – 1/2 inch cubes diced

1/2 cup of  fresh basil or Cilantro leaves (I used cilantro as I always have that at home)

3 medium garlic cloves, sliced thinly

1 large jalapeno pepper (fresh) (more or less depending on your preference)

2 tbsp of olive oil

Grated Parmesan  cheese (if you prefer)

Black pepper (if you prefer)

Salt to taste


1.  On a stove top, put the pan, pour the oil, after 30 seconds, add cumin seeds. After they splutter, add jalapenos, sliced garlic cloves, grounded cumin powder, let it cook for a bit and add in diced tomatoes and cilantro/basil leaves, add salt.

2.  Wait until tomatoes are semi cooked but still in shape. Now add garam masala, mix it and  add cooked and drained penne pasta to the mixture. Once you thoroughly mix, let it be on stove top for 5 minutes until pasta absorbs all the spices into it. Turn off the stove and let it it sit for few minutes before you serve.

3. You can serve it as how it is served in restaurants, If you like, add bit of pepper and parmesan cheese on the serving plate before you have it.


Penne Pasta - Tomatoes and Cilantro

Penne Pasta – Tomatoes and Cilantro

I loved with and without that extra flavor. It absolutely tasted bit of indian in italian dish. Hope you like it too.

Let me know what you think? As always, would love hear back from you about such experiments or any suggestions if you have any.

Exploring beetroot world part-2 (Beets fried rice)

In my earlier post, I have prepared beet paranthas which turned out to be colorful and delicious. Now, with the extra beets what one could possible do? So, I went ahead and experimented with the idea of beet root fried rice. I liked it very much that I ate thrice the amount than I can handle it.  My stomach hurt bad and I request you not to over eat even if you love something you make 😉

If, you do not know what you want to do with left over cooked rice, here is what you can do.


2 Medium beets  (grated)

3-4 Garlic Cloves minced

1 onion – diced small

1/2 tbsp of ground cumin

1/2 tbsp of ground coriander

1 cup of cilantro/coriander leaves

1/2 tbsp of cumin seeds

Oil – 2 tbsps

1 tbsp of urad dal (for crunchy effect)

3-4 green chillies depending on your spice level

Salt to taste


1. On a stove, put the frying pan, pour in oil, put urad dal, after few seconds add cumin seeds, then add green chillies and diced onions.  Wait until onion  becomes translucent and add all the powders, pinch of turmeric(add  bit of water if necessary).

2. Add grated beets and salt, cook for about 10 -12 minutes or until cooked.  Add cilantro leaves and mix it.

3. Now add the cooked rice into the beets and mix them well together on a high flame. Do it for about 5 minutes and turn off.


Beetroot fried rice

Beetroot fried rice

4. Eat with curd/yogurt on side, but I had it directly.

I loved it so much that I ate it all evening until late night.  Hope you will like it, it was quick and easy dish for left over rice. You can make alterations according to your taste buds , may be add in peas, carrots as well .. Healthy and delicious 🙂

If you have other versions of making beet varieties.. I would love to hear from you.

Otherwise, let me know what you think?


Exploring Beetroot world

I have always wondered what one could do with beets, I tried making beetroot fry and I failed making it edible. Lately, I started experimenting various dishes and was intrigued by this particular recipe which I found on Sapna’s blog.

I got idea from the blog mentioned above and made variations to what I have done.

Beet Root Parantha


2 medium beets (Grated)

3 cups of wheat flour

1 tbsp of butter

3 green chillies – finely chopped

1/4 tbsp of grounded cumin

1/4 tbsp of ground corriander

salt to taste

water – as per necessity


1. Put the skillet on stove, add 1 tbsp of oil of your choice, add finely chopped chilles and grated beets to it. Add cumin, corriander and salt to the mix and stir it. Add water if required and let it cook covered for about 10 minutes.

2. Mix cooked beets, flour, salt to taste, butter and water, knead to make dough. Let it settle for about 30 minutes.

3. Make the paranthas, Instructions on how to make paranthas here, and I followed exact same procedure of making them. Make it like a chapathi otherwise and fry it on flat frying pan.

Result : Eating with plain yogurt/curd will taste delicious. But, I ate with cabbage and lentil as well. It turned out to be delicious dish.

Beetroot Parantha's

Beetroot Parantha’s

Let me know what you think? Tried it.. forget not to leave a comment.

P.S: this is my fifth time editing and I hope this gets published before I ran out of patience.