December 9, 2018

Roast Potatoes

Roast chicken has always found its way into our Christmas eve dinner menu. What better an accompaniment than beautifully roasted potatoes. Some things are hard to do away with and I am sure this year's menu is no different. Rather, we would want it to remain the same - a reminder of our first Christmas together when we attempted baking a chicken that was marinated and frozen with potatoes layered and spent hours trying to get it to cook at varied temperatures messing up the oven and kitchen in the process. Finally we had our dinner at 12:30 am after giving up on our oven attempt and frying the chicken and potato on the stove top. If everything were to be be perfect then we would have hardly remembered our first Christmas together. The imperfections set our traditions!

Here is a look into the roast potatoes recipe. I chose the Indian potatoes and it worked well for me.


  1. Potato - 500 gms
  2. Rosemary - 1 tbsp
  3. Garlic - 6 cloves
  4. Garlic Powder
  5. Olive Oil
  6. Cilantro - 2 tsp chopped
  7. Salt
  • Clean the potatoes skin on and par boil the potatoes in water with salt for 2 to 3 minutes.
  • Heat olive oil in a roasting pan at 200 degree centigrade for 8 minutes.
  • Drain the potato into a colander and cut them into 6 or 8 depending on the size of the potato.
  • Add the rosemary, garlic, garlic powder and salt and toss the potato well.
  • Place these potatoes into the hot oil and give a gentle mix to coat the potato with oil.
  • Place it in a single layer.
  • Bake for 20 minutes and turn them over. Roast for another 20 to 25 minutes until crisp and golden.
  • Remove from oven sprinkle some cilantro and toss. Serve hot.

November 6, 2018

Pineapple Kesari

A new recipe on the blog to celebrate Diwali - Pineapple Kesari.

May joy, love and prosperity illuminate your lives and homes.
Wishing you all a Happy Diwali!

  1. Pineapple - 1 cup roughly chopped
  2. Rava/Semolina - 1.5 cup
  3. Sugar - 3/4 cup
  4. Ghee - 1/2 cup 
  5. Cardamom powder - 1/2 tsp
  6. Saffron strands - 3 or 4
  7. Water - 3 cups
  8. Raisins - 2 tbsp
  9. Cashew nuts - 2 tbsp

  • Heat about 2 tbsp of ghee in a pan and fry the cashew nuts until color begins to change. Drain on kitchen towel
  • In the same ghee fry the raisins until they puff up. Drain and set aside.
  • Add another tablespoon of ghee and fry the pineapple. Keep it covered and let it cook for about 5 minutes.
  • Remove the pineapples and add 2 more tables spoon of ghee and add the semolina. Cook the semolina until roasted and fragrant.
  • Meanwhile heat water in a saucepan along with saffron strands.
  • Add the semolina to the boiling water and keep mixing to avoid lump formation. Once it is mixed well, add sugar and mix until combined well. Continue on low flame.
  • Finally add pineapple, remaining ghee and cardamom powder. Continue mixing until the kesari comes together.
  • Turn off the flame and garnish with raisins and cashew nuts.

October 23, 2018

Diamond Cuts

Festive season along with the breezy winter has made its presence felt. Although good food needs no season or reason, it is simply an excuse to make some deep fried sugary  tea time snacks.

It's strange how memories that have long been pushed to some remote corner of the brain comes popping back on occasions with no particular trigger. That is how diamond cuts made its way into my list.A long time ago (as all stories begin) my mamma lovingly rolled out these dough and the sheer desire to use the spoon that had a wheel on its end to make the diamond shapes got me onto the kitchen slab beside her! I did enquire after the well being of the spoon last time I was home:)

I have used wheat flour, you could easily replace it with Whole Purpose Flour and also use some powdered sugar in the dough itself. Off we go to the recipe.


For the dough-

  1. Wheat Flour - 2 cups
  2. Ghee - 5 tbsp + 1 tbsp
  3. Water - 1 cup warm
  4. Salt to taste
For coating - 
  1. Sugar - 50 gms 
  2. Cardamom - 4 pods
  3. Fennel Seeds - 1/4 tsp
Oil for deep frying

  • In a blender, powder the sugar along with cardamom and cumin until finely done. Set aside.
  • Take the flour in a bowl along with salt. 
  • Add the ghee and mix with hand until a crumb like texture is formed.
  • Add warm water in batches, gently mixing it with hand until it holds together.
  • Knead for a while until the dough holds together perfectly well with no visible cracks.
  • Rub ghee onto your hands and apply over the dough . Cover with cling film or store in an air tight container for about 20 to 30 minutes
  • Make smaller portions out of the dough and roll out each one of the balls thinly.
  • Cut into diamond shapes. ( Use a knife to cut out lines about 3 cms apart across the rolled out dough and cut another set of lines diagonally across the current ones forming diamond shapes.)
  • Heat oil in a deep bottomed pan. Separate the diamond shapes and drop into the oil. Let it cook and raise to the top and flip it over to form uniform brown color.
  • Drain on a kitchen towel and let excess oil seep. 
  • Repeat with the rest of the batches.
  • Sprinkle the sugar mixture over this and toss the diamond cuts gently until coated.
  • Store in air tight container and snack away for month.

August 11, 2018

Stuffed Egg Paratha


Back after a break - not a deliberate one though! Life suddenly changed from being a housewife to a corporate housewife! After a hiatus, I am back at work that left me little or no time for anything else. It took a while to set things in order and get back into this world of blogging.

So here I am with a new recipe - Stuffed egg paratha!


For paratha

  • Wheat Flour - 2 cups + more for dusting
  • Warm water - 1 and 1/4 cup
  • Salt - 1/4 tsp
  • Ghee
For filling
  • Boiled egg - 4 large
  • Onions - 3 medium sized finely chopped
  • Green Chilli -2 to 3 as per spice level finely chopped
  • Coriander leaves - a handful finely chopped
  • Turmeric powder - 1 to 2 pinch
  • Coriander powder - 1 tsp
  • Kashmiri chilli powder - 1/2 tsp
  • Garam Masala - 1 tsp
  • Salt to taste

Making the paratha
  • Take wheat flour in a bowl along with salt and mix well.
  • Pour warm water in batches and using a fork mix it well.Let it remain for 5 minutes.
  • Knead the dough using your hands till it holds together perfectly.It should not be sticky but smooth and elastic.
  • Grease your hands with ghee, apply this over the dough and place the dough in an air tight container for at least 20 minutes before rolling.
Making the dough
  • Hard boil the eggs, remove the shells.
  • Halve the eggs and separate egg whites and yolk. 
  • Finely chop the egg white and crumble the yolk with your hands. 
  • Take chopped onion, green chilly, corriander leaves, all the masala along with salt in a bowl and give a good mix. Finally add the egg white and yolk. Toss them well.
How to stuff the paratha
  • Divide the dough into 10 equal parts.
  • Using a rolling pin, roll out the dough into thin circles. Dust as needed.
  • Place 3 to 4 tablespoon of filling on one of the circles. Spread it out leaving a space about 2 cms on the sides.
  • Smear ghee over the sides and place another circle over this. Press the edges to seal them off well.
  • Roll it to flatten it.
  • Place on a hot tawa and cook on both the sides until cooked through.
  • Take off the flame and smear ghee on both the sides.
  • Serve it hot with pickle!