I tasted these for the first time at a friend’s place when she ordered for some takeout food. Boy, did they get me hooked! Being a rice-lover, I love risottos more than pizza and pasta. A risotto appetizer? Whoa, “I am gonna keep visiting you babies!” was what the voice in my head was saying I have learnt that they can be made in many ways, the classic with just cheese stuffing or green pea stuffing or something else. I love olives and decided to put together my favorites: Olives and risotto in my version of Arancini PrintBAKED/FRIED ARANCINI |… Continue reading


Aloo Palak

Potatoes are liked by most. In a salad, or mashed potatoes or samosas (Indian fried wantons) or as a side for rotis, it blends perfectly with anything. I find potatoes very forgiving. They just just listen to your mind and behave the way you want them to! This simple dish stands up to “easy to cook, never complicates your life in the kitchen” potatoes. PrintALOO PALAK | POTATO SPINACH STIR FRY Prep Time: 5 minutesCook Time: 12 minutesTotal Time: 17 minutes Serves: 2-3 Ingredients2 cups chopped potato – Thin and long (Ensures faster cooking time) 1 1/2 cups spinach, washed… Continue reading



Raita is prepared in many ways throughout India to serve as a side with food, mainly rice. I love the taste of vegetable raita, especially the blend of tomato juice with yogurt. It took me a while to attain perfection and mine would end up with lumps of yogurt until I just stumbled upon the idea of rectifying that one fine day! PrintRAITA | VEG SALAD WITH YOGURT DRESSING Prep Time: 10 minutesTotal Time: 10 minutes Serves: 3-4 Ingredients1/4 cup finely chopped onion 1/4 cup finely chopped cucumber 1/4 cup finely chopped tomatoes 2tbsp finely chopped green bell pepper (capsicum)… Continue reading


Carrot Salad

I am basically a health freak.  Not in the conventional sense probably because I eat junk, fried food, starchy food but… Most of the meals I prepare are balanced meals. If one meal had some deep fried veggie in it, the second meal of the day will include a salad and some entrée low on calories. What does this mean for my husband, Nachiket and our future children? Don’t ever think about skipping your veggies! Carrot Salad is a family hand-me down recipe. I learnt this from my sis-in-law who learnt it from someone who learnt it from…. Huh… I… Continue reading

POTSTICKERS/Pan-fried vegetarian dumplings


I Know, I know. This looks like a simple dish with a fancy gourmet name. Trust me, these deceptively plain looking, Chinese origin buggers will blow your mind away with their bursting flavours in every bite. Properly made, the potstickers are crisp and browned on the bottom, sticking lightly to the pan, but easy to remove with a spatula. The trick to making potstickers is not to overcook them, or they will live up to their name by sticking firmly to the pot! PrintPOTSTICKERS | Pan-fried vegetarian dumplings Prep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutes 15Serves: 3-4… Continue reading

Cabbage Kofta curry/ Curried cabbage dumplings

Cabbage Kofta Curry

Cabbage? It is such a boring vegetable except when it it is added to chow mein or anything with soy sauce in it. The most common Indian way of cooking it is a stir fry to be eaten with Rotis (Indian bread). Although I really like it for a change, I wouldn’t want that to be the only way I take in the miracle vegetable (Remember the all famous cabbage soup diet which apparently makes you lose oodles of weight?). I have started to look for alternate ways to make this vegetable interesting and have found a few. Here is… Continue reading



Dal/Lentils, also known as “poor man’s meat” is a very good source of protein for vegetarians. To make your carb source (rice or roti) balanced, dal just adds the right amount of flavour, protein and fiber. Dal is prepared in many ways in India. One of the most popular styles served in almost every restaurant is Dal Tadka. The cooked dal is flavoured with some dry spices and the icing on top of the cake is the tempering poured over the hot dal just before serving. The dal gets instantly infused with flavor and aroma from the tempering and compliments… Continue reading

PUDINA CHUTNEY / Spicy Mint dip


Pudina or mint chutney is a very versataile dip. It can be used add zing to a simple dish or to add that exotic finish to a great dish. Use a brush and apply it onto a corn on the cob or serve it with kebabs (Grilled vegetables/meat) or on bread for a grilled cheese sandwich. Mint chutney can never go wrong! PrintPUDINA CHUTNEY / SPICY MINT DIP Prep Time: 5 minutesCook Time: 3 minutesTotal Time: 7 minutes Serves: 2-3 Ingredients1 pod garlic 2 green chilies 1 tbsp fried Bengal gram (Putana/ Pappulu) 3/4 cup chopped Pudina (mint) leaves 1/2… Continue reading


Methi Jeera Rice

When you are not really in a mood to cook yet want something fancy but do not want to dine out or take out (Only a woman could come up with so many conditions for a meal; Ain’t that right ladies?), Jeera rice alias Cumin rice is your perfect recipe! Turning this blessing in disguise even more flavourful, I have added some spices and herbs making this simple dish into gourmet food!  PrintMETHI JEERA RICE | Cumin and fenugreek flavoured rice Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutes Ingredients1 cup Basmati (long grain) Rice 2 cups water… Continue reading