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Phool makhana raita

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
1 cup fresh chilled yogurt/curd/dahi
⅔ cup makhana/phool makhana/fox nut/eurayle ferox
¼ tsp red chili powder/lal mirch powder
½ tsp roasted cumin powder/jeera powder
a pinch of garam masala powder
2 tbsp chopped coriander leaves/dhania patta
black salt or rock salt or regular salt as required

heat a small frying pan or kadai/wok and add ⅔ cup phool makhana in it.
on a low flame dry roast the phool makhana till they become crunchy and crisp. stir at intervals while roasting. take them in a plate and allow to cool. then coarsely crush them with a rolling pin in a zip lock bag or in a mixer or dry grinder.
whisk 1 cup fresh chilled curd/yogurt in a bowl.
spice the curd with ¼ tsp red chili powder, ½ tsp roasted cumin powder & a pinch of garam masala powder. season also with black salt. stir very well.
then add the coarsely crushed phool makhana in the spiced curd.
add 2 tbsp chopped coriander leaves.
stir and serve phool makhana raita immediately. if you chill the raita further, it thickens slightly. so you can add some water to thin the raita.
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Capsicum masala recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for nuts & seeds paste:
2 large onions or 175 to 200 grams onions, 1.25 cups of chopped onions
1 inch ginger or 1.5 to 2 tsp chopped ginger/adrak
4 to 5 garlic or 1 to 1.5 tsp chopped garlic/lahsun
3 tbsp desiccated coconut/nariyal ka boora
2 tbsp peanuts/moongphali
1 tbsp white sesame seeds/safed til
1 tbsp coriander seeds/sabut dhania
1 tsp poppy seeds (optional)
2 tbsp oil
1 tsp tightly packed seedless tamarind
½ to ⅔ cup water for grinding
other ingredients:
2 tbsp oil
½ tsp mustard seeds
7 to 8 fenugreek seeds/methi dana
7 to 8 curry leaves/kadi patta
1 small to medium tomato, ⅓ cup tightly packed chopped tomatoes
200 to 250 grams capsicum/green or red or yellow bell pepper or 4 to 5 medium sized capsicum, about 2 cups sliced capsicum
⅛ tsp turmeric powder/haldi or 2 to 3 pinches
1 tsp red chili powder
½ tsp garam masala powder
1 to 1.25 cups water
½ tsp powdered or grated jaggery or add as per taste
salt as required
1 to 2 tbsp chopped coriander leaves for garnish (optional)

prepping veggies:
rinse and slice the capsicums. make medium width slices. not too thin or thick. remove the seeds also. you can even cut the capsicum in small squares. chop the onions, ginger and garlic & tomatoes.
preparing the nuts & seeds spice paste:
in a pan, heat 2 tbsp oil. add 2 tbsp peanuts, 1 tbsp sesame seeds, 1 tbsp coriander seeds and 1 tsp poppy seeds (optional).
on a low flame saute these nuts & seeds for 3 to 4 minutes.
then add 1.5 tsp chopped ginger and 1 tsp chopped garlic. saute for a minute.
then add 1.25 cups chopped onions. stir very well.
saute the onions till they turn translucent or a light brown. add a pinch of salt, so that the onions cook faster.
next add 3 tbsp desiccated coconut. stir again very well.
on a low flame, continue to stir and saute for 7 to 8 minutes, till the coconut turns golden. the whole mixture should turn light golden or golden.
let this roasted mixture become warm or cool down completely. then add the mixture in a grinder jar. also add 1 tsp tightly packed seedless tamarind.
grind to a smooth paste with ½ to ⅔ cup water. keep this masala paste aside.
preparing the gravy:
wipe the pan in which we sauteed the nuts & seeds and add 2 tbsp oil. heat the oil and then add ½ tsp mustard seeds.
when the mustard seeds crackle, add 7 to 8 fenugreek seeds & 7 to 8 curry leaves. saute for a minute.
then add ⅓ cup tightly packed chopped tomatoes.
sprinkle a pinch of salt for the tomatoes to cook faster.
stir and saute the tomatoes till they soften and become pulpy.
now add the sliced capsicums/green bell peppers.
on a medium flame, stir and saute the bell peppers for about 3 to 4 minutes.
lower the flame and add the ground nuts and seeds paste.
add ⅛ tsp turmeric powder or 2 to 3 pinches and 1 tsp red chili powder. stir very well.
saute for about 2 minutes on a low flame. do stir as the paste can stick to the pan.
add 1 to 1.25 cups water. stir very well.
add 1 tsp powdered jaggery and salt as per taste.
add ½ tsp garam masala powder.
stir and simmer the capsicum masala gravy on a low to medium flame for about 15 minutes or till the capsicum slices are cooked. you can keep the capsicum slightly crunchy if you want.
when you see oil specks on top, the gravy is done. do stir at intervals when the gravy is getting simmered.
serve capsicum masala hot with chapatis, parathas or rice. if you want you can garnish the capsicum masala curry with some coriander leaves.
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Baked bread rolls recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
9 to 10 slices of bread, whole wheat or brown or white
1 medium to large potato, 125 grams or ½ cup chopped boiled potatoes
50 grams cheese or ½ cup tightly packed cheese, cheddar cheese or processed cheese
¼ to ½ tsp black pepper powder
½ tsp cumin powder
1 tbsp chopped coriander leaves
a pinch or two of salt
butter at room temperature as required
oil as required for brushing the bread rolls
first boil 1 medium to large potato till its completely cooked. peel, chop and keep aside.
mash the potatoes when they are still warm.
then grate 50 grams cheese. you could use any cheese like processed cheese or cheddar cheese. in cup measurement, you should get ½ cup tightly packed grated cheese.
add the grated cheese, ¼ to ½ tsp black pepper powder, ½ tsp cumin powder and 1 tbsp chopped coriander leaves to the mashed potatoes. also add a pinch or two of salt.
mix very well and keep aside. thinly slice the edges from the bread.
with a rolling pin, flatten the bread slightly. apply a light pressure. if rolled too much then the bread slice tears.
spread a thin layer of butter on the slices.
take 2 tbsp of the potato-cheese stuffing and place it on one side of the bread.
brush some water over the four edges of the slices. you can also dip your fingertips in water and moisten the edges.
now gently cover the bread slice and press the edges to form a rectangular roll. you can also moisten your fingers with some water and then press.
prepare rolls this way and place on a baking tray. no need to grease the tray. lightly brush some oil on the rolls. don't brush too much oil as the bread absorbs a lot of oil at room temperature. just brush lightly.
bake in a preheated oven at 200 degrees celsius/390 degrees fahrenheit for 10 to 12 minutes or till the bread rolls become golden and crisp. as oven temperatures vary, do keep a check while baking.
once done remove from the oven and serve these bread rolls hot or warm with some tomato ketchup or coriander chutney.
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Gobi matar recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
450 to 500 grams cauliflower/phool gobi or 1 medium cauliflower
¾ to 1 cup fresh/frozen peas/matar (check notes on when to add tender or frozen peas)
120 grams onion or 2 medium sized onions, about 1 cup finely chopped onions
1 large tomato or 3 small sized tomatoes, about ¾ cup finely chopped tomatoes
2 to 3 green chillies/hari mirch or ½ to ¾ tsp finely chopped green chilies (reduce the amount of green chilies if making for kids)
1 inch ginger/adrak, about 1 to 1.25 tsp finely chopped or minced/grated ginger
6 to 7 medium sized garlic/lahsun or 4 to 5 large garlic, about 1 to 1.25 tsp finely chopped or minced garlic
½ tsp caraway seeds/shah jeera
1 inch cinnamon/dalchini
2 green cardamoms/hari elaichi
½ of a star anise/chakra phool (optional)
4 to 5 black pepper/sabut kali mirch
1 small to medium indian bay leaf/tej patta
¼ tsp turmeric powder/haldi
¼ tsp kashmiri red chili powder/lal mirch powder (optional)
1 tsp coriander powder/dhania powder
¼ tsp garam masala powder
2 to 3 cloves/lavang
2 to 3 tbsp oil
salt as required
some chopped mint or coriander leaves for garnish

chop or break the cauliflower/gobi into small florets.
this step is optional and only if you get cauliflower which has insects. in india we get insects in cauliflowers and to get rid of them i follow this method. if you live outside india and get clean cauliflower then there is no need to follow this method. just add the cauliflower directly.
rinse them and then blanch in hot salted water for 15 to 20 mins. drain and keep aside.
first cook the peas in water till they are almost cooked. then drain and keep aside.
heat oil and crackle the whole spices viz - cinnamon, cloves, caraway seeds, star anise, black pepper and indian bay leaf (tejpatta).
add the finely chopped onions, green chilies, ginger and garlic. saute till the onions become light brown.
then add the finely chopped tomatoes.
then add turmeric powder, red chili powder and coriander powder. stir and saute till the tomatoes soften and you see the oil releasing from the sides.
add the blanched gobi/cauliflower florets.
stir well so that the onion tomato and spices mix uniformly with the cauliflower florets.
cover with a rimmed lid in which water is added. cooking with this technique does not burn the cauliflower.
also you don't need to add any water in the cauliflower. a lot of steam is formed inside the pan which helps in cooking the cauliflower.
do check the veggie after a some minutes and stir. if the water dries up in the lid, then add more water.
when the gobi is almost cooked, add the peas/matar and garam masala powder.
stir and cover with the rimmed lid with water in it. cook for a further 7 to 10 minutes on a low flame, till the cauliflower and peas have become tender and cooked well. once done, if there is any moisture in the pan, then cook without the lid and let the moisture evaporate.
garnish gobi matar with chopped mint or coriander leaves. serve gobi matar hot or warm with chapatis or phulkas.
if adding tender or frozen peas which cook faster, then add them when you add the cauliflower florets.

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Khatta meetha kaddu - sweet sour pumpkin | navratri recipes

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
2 cups pumpkin/kaddu or petha
1 tsp cumin/jeera
¼ tsp roasted cumin powder/bhuna jeera powder
¼ tsp black pepper/kali mirch powder
½ tsp dry mango powder/amchur or as required ( i add ½ tsp as i am using a really strong organic amchur powder. add as required depending on the quality of the amchur powder)
1 tbsp peanut oil/mungphali ka tel
1 to 2 tsp sugar or as required
rock salt or sendha namak as required

rinse, peel and chop the pumpkin.
heat oil in a pan.
crackle the cumin seeds first.
add the pumpkin, sugar and salt.
stir and cover the pan and simmer the pumpkin pieces till they are softened.
there is no need to add water as the pumpkin will get cooked by its own juices.
in case the water dries up, then add about 2-3 tbsp water and cook the pumpkin.
keep on checking at intervals and if the water continues to dry, then add a few tbsp water again.
the pumpkin should not get mushy.
add the mango powder and simmer for a minute.
lastly season with roasted cumin powder and black pepper powder.
garnish with coriander leaves and serve the khatta meetha kaddu with kuttu ki roti, amaranth pooris or singhare ki poori.
if adding tamarind pulp, then just 1 to 2 tsp or as required. once the pumpkin has cooked, add the tamarind pulp and simmer for a few minutes till the raw aroma of the tamarind goes away. the tamarind also has to be cooked.

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Kori Rotti Recipe

Prep time: 20 min

Cook time: 30 min

Serves: 5

Main Ingredients:




Chicken ­ 1 kg (with bones)

Onion ­ 1 medium sized, finely sliced

Coconut milk ­ extract 2 cups thin milk and 1 cup thick milk * see note#1 for substitute

Cinnamon stick 1"

Cardamom ­ 1, slightly bruised

Coves ­ 2

Salt to taste

For Masala

Short red chillies 2,
Long red chillies ­ 2, 

Coriander seeds ­ 1 1/2 tbsps

Peppercorns ­ 1 tsp,

Fenugreek seeds / methi ­ 1/4 tsp

Cumin seeds/jeera ­ 1 tsp

Turmeric powder ­ 1/8th tsp

Garlic ­ 8­9 flakes (Indian garlic) with skin

Onion ­ 1 medium sized, sliced

Tamarind ­ 1/2 lime sized ball

Coconut ­ 1/2 (or 1 cup grated coconut)

Ghee ­ 2 tbsp ghee (or oil)

For Garnishing

Onion ­ 1 medium sized, finely sliced

Ghee ­ 1 tbsp


Cut the chicken into medium sized pieces, wash and allow to drain on a colander.

In a heavy bottomed pan/kadhai heat 2 tbsp ghee or oil and roast the red chillies, coriander seeds, 

peppercorns, fenugreek seeds & cumin seeds one by one. Each of them should be roasted on a slow flame 

for a few seconds until you get a nice aroma * see note # 3

Next fry the onion and garlic and remove and add the coconut, turmeric powder and tamarind to the same 

pan, roast and remove.

Grind all the roasted ingredients to a fine paste using a little water. Reserve the masala water.

In the same pan add the ground masala and the sliced onion. Mix and add the thin coconut milk. Leave 

the pan uncovered & bring the curry to a boil, add the chicken pieces and salt to taste. Cover the pan now 

and cook the chicken till tender on a medium flame. When the chicken is cooked, simmer and add the 

thick coconut milk and bring it to boil for just a couple of seconds. Turn off the flame.

In a smaller pan, heat the ghee for seasoning and toss in the cinnamon, cloves, cardamom pod and the 

sliced onion, fry till golden brown and add this to the curry. Cover the pan immediately to trap the aroma 

of the seasoning.

Serve hot with crispy rice Rotti ­ let the curry soak up the rotti a bit before you eat it. Alternatively, you 

can serve the curry with rice, pan polay (neer dosa), appams, sanna, mutlim (rice dumplings), polay 

(dosa) or chapathi.



1. A large coconut yields approximately 2 cups thin milk & 1 cup thick milk. Here's how to do it & the 

substitute for it. If you do not wish to use coconut milk in your curry just use 1­1/4 cups of grated coconut 

instead of 1/2 cup and skip the coconut milk altogether. But you may need to adjust the spice a bit here.

Extracting fresh coconut milk

Grate the flesh of one coconut and transfer it to a mixer grinder. Add about 1/2 cup of warm water and 

pulse the mixer grinder for a few seconds.

Line a bowl with cheese/muslin cloth and transfer the ground coconut into it. Cover the cloth into a 

bundle and squeeze to extract thick milk. Keep aside

Add a little water (depending on how much thin milk you desire) and repeat process. This is the thin milk.

Preparing coconut milk from coconut milk powder (I use Maggi)

To make approx 2 cups thin milk ­ Dissolve 6 tbsp coconut milk powder in 1­1/2 cups warm water

To make approx 1 cup thick milk ­ Dissolve 6 tbsp coconut milk powder in 3/4th cup warm water

2. Mangaloreans, especially Bunts use short red chillies which are also called as Harekala chillies ­ these 

are quite spicy. The long dry chillies that are used are called the Byadge/Bedgi chillies. You may use a 

combination of both or just use the Bedgi variety. To reduce the spice adjust the quantity of peppercorns 

and use the chillies partially deseeded. For a mildly spicy curry you can use Kashmiri chillies. The 

original recipe asked for 22 chillies & 1 tsp peppercorns. I reduced them to 15 chillies and 1/2 tsp 

peppercorns which yielded a medium spicy curry. A lot of the spice gets balanced out when the coconut 

milk is added, so please use your judgement here.

3.While roasting the spices take care to ensure that they don't burn or turn black ­ this will lend a bitter 

taste to the curry which is avoidable. Ensure that roasting is done in a good quality heavy pan.

Courtesy: SAILU
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Methi Chaman Hariyali Recipe

Recipe source: My recipe files

Prep & Cooking: 40­45 mts

Serves 4­5 persons

Cuisine: North Indian


less than 1/4 cup grated paneer

2 bunches spinach (discard the coarse stems)

2 bunches methi leaves (pick leaves discard stems)

3/4 tsp cumin seeds

1 large onion

2­3 green chillis

1 tsp red chilli pwd (adjust)

1 tsp coriander pwd

salt to taste

1/2 tbsp malai (top of milk)

1 1/2 tbsps of cashewnut and melons seeds paste

large pinch garam masala pwd (elachi, clove, cinnamon)

1 1/4 tbsps oil

1 Blanch spinach, methi leaves, onion and green chillis for 4­5 mts and strain the water. (Add the onion 

and green chillis to 3 cups of cold water and bring to a boil, let it cook for 3 mts, reduce flame and add the 

spinach and methi leaves and let it cook for 2 mts ) Cool and grind to a paste. Keep aside.

2 Soak 6­8 cashewnuts in a few tbsps of water. Boil a tbsp of melon seeds in one fourth cup of water for 

3­4 mts. Cool and grind along with soaked cashewnuts. Keep aside.

3 Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add a fistful of raw 

methi leaves and saute for 3­4 mts. Donâ€TMt burn them.

4 Add salt, chilli pwd and coriander pwd and combine well.

5 Add the ground paste and let it cook for 8­10 mts on medium heat. Add a cup of the strained water and 

cook on high flame for 3­4 mts.

6 Add the cashewnut and melon seeds paste and malai. Combine well. Cook for 4­5 mts on low to 

medium flame. Keep combining inbetween and cook to get the desired gravy consistency.

7 Add the grated paneer and combine. Cook on low heat for a mt. Add salt and garam masala pwd and 

mix well.

8 Serve hot with rotis.

Courtesy: SAILU
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Jackfruit shake with coconut milk

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

250 grams ripe jackfruit or 1.25 cups chopped jackfruit

200 ml thick coconut milk, about 3⁄4 to 1 cup thick coconut milk

2 to 3 tbsp powdered jaggery or add as required

1⁄4 to 1⁄2 cup water or as required

6 to 8 ice cubes (optional)

1 to 2 tbsp finely chopped jackfruit for garnish (optional)

6 to 8 chopped cashews for garnish (optional)


chop the jackfruit. remove the seeds. add the chopped jackfruit in a blender jar.

add the coconut milk and powdered jaggery.

blend till smooth and then add the ice cubes and 1⁄4 cup water.

blend again with the ice cubes. for a thinner consistency you can add some water.

serve jackfruit shake immediately.

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Paneer 65 recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
For marination:
200 grams paneer/cottage cheese
3 tbsp rice flour
1 tbsp besan/gram flour
2 tbsp corn starch
1 tsp green chili paste
1 tsp garlic paste
1 tsp ginger paste
½ tsp red chili powder or kashmiri red chili powder
¼ to ½ tsp garam masala powder
¼ tsp lime juice or add as required
4 tbsp water
5 tbsp oil for frying
salt as required
For paneer 65 tempering:
3 tbsp chopped onions
2 to 3 green chilies, sliced diagonally
½ tsp chopped ginger/adrak
½ tsp chopped garlic/lahsun
6 to 7 curry leaves/kadi patta
1 to 2 dry red chilies
½ tsp mustard seeds (optional)
¼ tsp sugar or add as per taste (optional)
2 to 3 pinches of salt
2 tsp oil

preparing the marination:
take 3 tbsp rice flour, 1 tbsp besan/gram flour and 2 tbsp corn starch in a mixing bowl. you can
also take corn meal or maize flour (makki ka atta) instead of corn starch.
add the following spices & herbs - 1 tsp green chili paste, 1 tsp garlic paste, 1 tsp ginger paste, ½ tsp red chili powder, ¼ to ½ tsp garam masala powder and ¼ tsp lime juice. also add salt as required.
add 4 tbsp water. whisk to a smooth paste. you can also add a few drops of natural color. i used orange natural color extract.
add the paneer cubes.
gently mix the paneer cubes with the batter. cover and allow to marinate for about 15 to 20 minutes at room temperature.
shallow frying & preparing paneer 65:
heat 5 tbsp oil in a pan. the oil should be medium hot. coat the paneer cubes with the batter and add them to the hot oil. keep some space between the paneer cubes so that they don't stick.
once the base is done, flip and fry the other side. flip for a couple of times all the paneer cubes and fry till the outsides become crisp and golden. remember not to over fry the paneer cubes as then they become dense.
drain the fried paneer cubes on kitchen paper towels to remove excess oil.
in the same pan, heat 2 tsp oil. add ½ tsp mustard seeds.
after the mustard seeds, crackle, add ½ tsp chopped ginger, ½ tsp chopped garlic, 2 green chilies chopped diagonally, 1 to 2 dry red chilies and 6 to 7 curry leaves. stir well.
then add 3 tbsp chopped onions. stir and saute the onions till they turn translucent.
add salt and ¼ tsp sugar. you can skip sugar if you want. i added a bit of sugar as then the paneer dish tastes good.
stir well. add the fried paneer cubes.
mix and toss the paneer cubes with the rest of the sauteed ingredients. check the taste and add more salt or green chilies if required. switch off the flame.
lastly add chopped coriander leaves. stir.
serve paneer 65 hot plain as as a starter or with some chapatis, naan or tandoori rotis.

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