Tuesday, February 24, 2015

Simple Cauliflower Stir Fry

I got this idea of cooking cauliflower sans onion or tomato from a friend. This is such a simple, quick fix recipe!

Cauliflower - 2 cups (cut into florets and washed)
Sambar powder - 1/2 tbsp (adjust to taste)
Garlic - minced 3 pods

To Temper:
Mustard seeds
Urad dal
Freshly ground cumin, fennel seeds and pepper


  • Heat oil in a pan and splutter items to temper
  • Add the garlic and saute
  • Add the cauliflower florets and saute
  •  Add salt and sambar powder and saute well
  1.  I did not boil or microwave the cauliflower
  2. You can use red chilli powder instead of sambar powder

Monday, February 16, 2015

Edamame Masala

This is my first time cooking edamame. Just got curious when I saw it and wanted to give it a try. Truly, I don't think it had any particular taste to like or dislike. So, yeah we can cook it.

Edamame - 1 cup (I used frozen)
Onion - 1
Tomato - 1
Garlic - 3 pods
Red chilli powder - 1 tbsp
Coriander powder -  2 tbsp

To temper:
Mustard seeds
Urad dal
Freshly ground cumin and fennel seeds


  • Heal oil in a wok and splutter the items to temper
  • Add chopped onions and shredded garlic and saute well
  • Add tomatoes and cook well
  • Add all the powders and saute to create a nice base
  • Add the edamame and cook well until everything blend well

Sunday, February 8, 2015

Achari Channa Pulao

I've already posted this before sans recipe. Just thought of saving the recipe in my blog rather than searching it online every time. The recipe is adapted from Vah Re Vah to the ingredients I had at the moment.

Number of servings - 2 to 3
Basmati Rice (soaked) - 1 cup
Water to cook rice - 2 cups
Channa - 1 cup (soaked over night and boiled)

Onions - 1
Green chilli - 2
Ginger garlic paste
Yoghurt - 3 to 4 tbsp
Red chilli powder - 1 spoon
Coriander powder - 2 spoon
Turmeric powder - a pinch
Garam masala powder - a pinch
Mango pickle - 1 tsp

To temper:
Mustard seeds
Fennel seeds
Cumin seeds
Fenugreek seeds
Bay leaf


  • Soak the basmati rice for 1 hour
  • In a pan heat oil and add the items to temper
  • Add onions, green chilli, ginger garlic paste and saute well
  • Add turmeric powder and garam masala powder and saute
  • Add the boiled channa, salt and cook
  • Separately, in a bowl mix in the yoghurt, chilli powder, coriander powder, salt, and most important ingredient - mango pickle 
  • Add the mixture to the channa and cook well
  • Now drain and add the soaked rice just on top of the cooking channa and do not mix
  • Add the water to cook, salt and cilantro (do not mix) and cover and let the rice cook
  • Once the rice is cooked, give a light mix
The recipe goes well with raita.