Lamb chops

Lamb chops wooo mouth watering, this is the recipe which I got from shirish's cousin , very simple but very tasty !!!

Nutritional Values:
Lamb has a high nutritional value and is an especially good source of easily absorbed zinc and iron.
Lamb is rich in B vitamins, especially B12. One serving can provide 74-100% of the daily requirement for Vitamin B12, which is essential for the body's metabolic reactions. Lamb is also nature's best source for an amino acid called carnitine, which is needed to generate energy from fatty acids. Trace elements such as copper, manganese, and selenium are also found in this meat, and it contains a rich supply of high quality protein.


Lamb shoulder chops 2
Ginger garlic paste 1 tsp
Red chili powder 2 tsp
Salt 1/2 tsp (according to taste)
Oil 1tsp
Kasuri methi 1/2 tsp(Optional)
Scotch 3tsp
Onion 1/2 small
Lemon Juice - 1tsp

To Marinate:
Take a bowl wash the chops , keep them aside.In a bowl add ginger garlic paste ,chili powder,salt,kasuri methi scotch make into a paste and apply it on the chops . Add oil to the chops.
The longer the meat is marinated the better it tastes , you can keep it in the freezer if you are not using immediately. If you want to use immediately at least marinate it for 6-8 hrs.

Now coming to adding scotch while marinating is it gives a very juicy taste and the flavor is different.This is optional it tastes great even without scotch.

1.Pre-heat the oven to 425 degree .
2.If you have a baking pan arrange the chops in the pan , for those who don't have pan can use aluminum foil , just spread in the oven and place the chops on the sheet.
3.Cook the chops for about 30-35 min and wear the glove and with the help of tongs flip the chops so that it doesn't burn.
4.Insert a toothpick into the chop and see if its cooked properly , you can add chopped onion rings in the tray if you like .
5. After the chops are cooked switch of the oven and enjoy.

The chops are ready to serve you can serve them with asparagus.


High in vitamins B6 and C, plus fiber, folate and glutathione, an anti-carcinogen and antioxidant, asparagus is an excellent nutritional choice. It comes in three colors: white, green or purple, although the green variety is the most common.
Asparagus spears can be thick or thin.Thicker spears may have tougher, woodier ends, but these are broken off before cooking anyway.
How to cook Asparagus:
1.Peel the bottom of the asparagus slightly.
2.Wash the asparagus ,add very little salt and boil them on medium heat for 8 min.
3.Drain the water and serve cold/hot according to taste.

Who doesn't love a fluffy omelet here is a tip.
Adding a splash of milk or water will help make the eggs fluffy.

For a less fluffy omelet, do not use the milk, and use a larger cook surface. This will produce a short-order style omelet, for those who prefer them.

In India fresh chikudukaya is available in the winter season.When I was a kid my mom used to plant them in our backyard and she used to prepare curry , kudumulu ,rice,sambar etc. In US I try to get frozen pack if fresh ones are not available.As the frozen dosen't has many seeds in it you can get the frozen lilva bean/chikudukaya seeds from the Indian store and combine them ,my sister does that and it tastes great.

Nutritional Values:
Lilva beans/Chikudukaya have the highest sugar content of all vegetables, yet are very low in calories.

Chikudukaya/Lilva -340 grams(Frozen packet)
Onion - 1 small
tomato - 1 small
Spring onion - 2 tsp(chopped)
garlic - 3 pods
Green chillies -2(you don't add chili powder for this dish so add more/less chillies according to taste & quantity)
Salt (according to taste)
Oil - 2 tsp(adjust accordingly)
Cumin seeds-1/2 tsp

1.Wash lilva beans/chikudukaya,Cut them and boil them in medium heat for 10-15 min.
2.Grind the green chilies you can use Indian stone grinder Cut onion,spring onion,tomato,grate the garlic or chop them finely.
3.Drain the beans/chikudukaya after 15 mins and keep them aside.
4.Heat the pan and add oil , once the oil is hot add jeera/cumin seeds after they splutter add the ground green chili paste ,garlic and saute it for 2 min .
5.Add onion cook them for 5-8 min and add spring onion cook for 2 mins add turmeric stir it once again and add the beans/chikudukaya cook it for 10 min on slow flame.
6.Add tomato and cook the curry for 10 more min according to your taste & turn off the heat.
7.Garnish with cilantro/coriander .And chikudukaya curry is ready to serve.

Can be served with rice/roti.

We have all studied in chemistry  about chemical reactions .Why not apply it in our kitchen.

Rather than using food colors, use a mixture of lime water and turmeric to get (almost) tandoori color.

Fresh veggies are available all around the year anywhere so why not enjoy. I had only these two veggies sitting in my fridge and tried this combination and it came out very well.


Nutriotional Values:
Spinach nutrition is amazing. The calcium content in spinach and the other dark leafy greens mentioned above strengthens bones.
The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung and breast cancers. Folate also lowers the blood levels of something called homocysteine, a protein that damages arteries. So spinach also helps protect against heart disease.  
Cauliflower contains a high amount of vitamin C,folate, fiber, and complex carbohydrates. It is also a cruciferous vegetable being studied for its role in reducing cancer risk

Spinach/palak - 3 cups
Gobi/cauliflower - 2 cups
Green chili - 2(adjust according to taste)
Onion - 1small
Spring onions - 2tsp (chopped )
Garlic - 3 pods
Salt (according to taste)
Oil - 2 tsp (Adjust accordingly)
Cumin seeds - 1/2 tsp


1.Wash spinach and cauliflower .If you get the spinach from indian store make sure you wash it properly as its not pre-washed .I had a bad experience once.                                                               
2.Cut spinach,spring onion,onion,green chili and gobi.
3.Heat a pan and add oil to it add cumin seeds and allow them to splutter . If you like mustard seeds please go ahead and add at this point.
4.Add onion,green chili,spring onion,garlic .Once the onion is cooked,add gobi mix it continuously for about 5 minutes in high flame. Now reduce the flame, cover it and let it cook for about 8 to 10 minutes.Once the gobi is 50% cooked add spinach,salt , green chili and mix it properly.
6.Cook it until the water evaporates and check for the seasoning , add if anything is required.
7.Switch off the heat and the curry is ready to serve.

Serve it with roti/rice.

Egg Shorva/Gravy

Here is my experience with this recipe .My mom-in-law (athamma) was here with us in Boston for 2 months and one day she said she will make egg shorva so I asked her if I had to boil eggs and she says its not prepared with boiled eggs I was surprised to hear that but it was quite interesting how she cooked and that was the first time I ate, and believe me it was very very tasty !!!!

Nutritional Values:
One egg has 13 essential nutrients in varying amounts – including high-quality protein, choline, folate, iron and zinc – for  70 calories. Eggs also play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more.All of the egg's vitamin A, D, and E are in the egg yolk.

Eggs - 4
Onion - 1 big
Cinamon stick - quater inch (according to your tatse)
Elaichi - 1
Clove - 1
Garlic - 4 pods
Ginger Garlic paste - 1 tsp
Peanut powder - 1/2 tsp
Red chili powder - 1/2 tsp
Turmeric Powder - A pinch
Salt - As per taste
Oil - 2 tsp

1.Grind 3/4 onion to fine paste & chop the remaining onion (make sure you chop it very fine ).
2.Grind garlic,clove, elaichi/cardamom, cinnamon stick.
3.Heat pan and add oil . Once its hot add the above garlic mixture fry it for 2 min until the raw smell of garlic goes away.
4.Add onion paste ,and cook it , add ginger garlic paste after 3min check if the onion paste is completely cooked because you don't want your curry smelling of onion.
5. Now its time to add turmeric ,chili powder,salt,peanut powder and mix all the spices properly . Cook the mixture for 5 mins and add 3-4 cups of water.
6. Wait for the water to boil check the seasoning add if anything is required. The gravy/shorva should be almost 70% cooked because after adding eggs you cook in slow flame.
7.Now when you think the gravy is almost done its time to add eggs , reduce the heat to low break the eggs and drop it in the gravy carefully the yoke should not separate .Repeat the process with all eggs , but make sure you leave enough space between the eggs to cook properly. Cover the pan.
8.After 5 mins check the eggs and flip them carefully cover the lid cook it for 5 more mins and switch off the heat.
9.Yummy egg curry is ready to serve.

Can be served with rice/roti's . I prefer rice over rotis for this particular gravy.

Dum Aloo

I'm sure the name of Dum aloo itself makes you to smack your lips ummmmmm yummy.However, the word dum is an important term in cooking. While dum means steam, dum literally means to choke off the steam.

Nutritional values:

Natural potatoes are known for the large amounts of Vitamin C present in them. Typically, 100 gm of potato will contain about 17 mg of Vitamin C. In addition to this, natural potato also contains Vitamin A, B and P.This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, Vitamin B6.
Small Potatoes 7-8
Curd - 1/2 cup                                                                   
Shahi jeera/jeera-1/2 tsp
Ginger garlic paste - 1tsp
Garam Masala -1/2 tsp
Red chili powder - 1/2 tsp(according to taste)
Coriander powder-1/2 tsp
Turmeric - a pinch

1.Boil/Pressure cook the potatoes on medium heat for 2 whistles and peel them .I prefer to use small potatoes but you can always use what ever is available and if the potatoes are big , slice them.
2.Cut onion,tomato and grind them to make puree if you have ready made store tomato puree you can use it.
3.Take a fork or tooth pick and prick the potato so that it absorbs the masala .
4.Heat a kadai/pan and add oil to it shallow fry the potato,keep them aside and in the same pan if required add some oil after the oil is hot add shahijeera/jeera,clove(optional add only if want to be spicy) and after a min add the ground mixture and cook it by adding chili powder,turmeric,salt,garam masala,ginger garlic paste for 2 min until the raw smell of ginger goes away and cover the lid .
5.Adding salt helps the tomato to cook fast . Once the oil starts separating from the mixture add curd ,coriander powder cook it for 5-8 min , add fried aloo to it.
6.Check for the seasoning and add if anything is required and cover the lid and cook it on low flame if its very thick add little water and in 5 min your Dum aloo should be ready to serve.Switch of the heat and enjoy the dish.

Can be served with roti,rice.                                                                        

I know I know what you are thinking now agree that its a pain to chop the cabbage but after reading the benefits of eating this green guy I started to like it.

Nutritional values:
This leafy vegetable ranks right up there with broccoli, cauliflower, and brussels sprouts with a reputation for fighting cancer.This food is very low in Saturated Fat and Cholesterol. It is also a good source of Protein,Calcium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6.
In one recent study, short-cooked and raw cabbage were the only types of cabbage to show cancer-preventive benefits-long-cooked cabbage failed to demonstrate measurable benefits.This powerful veggie is a must for dieters trying to lose weight.

Storing tips for cabbage:
Store whole heads of cabbage in the crisper drawer of your refrigerator. If uncut, compact heads keep for a couple of weeks.

Cabbage - 2 cups
Green chili - 2
Tomatoes - 1
Onion - 1/2 medium sized
Spring onion - 2tsp finely chopped
Coriander powder - 1/2tsp
Jeera seeds - 1/2 tsp
Oil - 3tsp
Salt - as per taste
Red chili powder - 1/2tsp(according to taste)
Turmeric powder - pinch
Garlic - 3 to 4 pods(according to taste)
Cut Cilantro - 2tsp to garnish

1.Wash and chop the cabbage or if you have a food processor it makes life easy.
2.Cut onion, green chili, tomato, spring onion and cilantro,.
3.Take a pan/kadai and add oil once the pan is hot .
4.Add jeera seeds allow them to splutter and then add green chili ,onion after they are 30% cooked add spring onion wait for 2-3 sec and add turmeric powder.
5.Now its time to add cabbage , little salt and mix nicely and note that the heat should just be on medium .Wait for 5 mins and cover it with a lid.
6.Add chili powder and cook it for some more time on sloe flame/heat.
7.Add finely chopped tomato and garlic. I don't like the burnt smell of garlic so I don't add it in tadka/popu/tempering.If you prefer to add it in the tadka please do so.
8.Mix the sabzi and check for the salt add if it requires anything.Cook it for 5-8 mins without the lid and before switching off the heat add cilantro
9.Cabbage subzi is ready to serve.

Can be served as a main course with rice or rotis.

Crisp pakodas

Add a little corn flour / rice flour to the gram flour/besan while mixing the dough.

Place a fresh slice of bread (uncovered) in the refrigerator and it will absorb most of the unpleasant odor.

Aloo Raita

Raita is a condiment based on yogurt (dahi) and , can be prepared with various ingredients (mint,aloo,bondi,cucumber) according to the main course .The mixture is served chilled. Raita may cool the palate when eating spicy dishes.


Everyone loves to eat aloo fry but often eating fry food is not good for health so here is a recipe aloo lovers.This can be served with Biryani , parata, roti according to your taste.Kids commonly call it as white sauce . Trust me you'll love this recipe.


This recipe serves 3-4 persons.

Potato - 1
Onion -1/2
Green Chili - 1
Garam masala - 1/2tsp
Curd - 2cups
Salt - According to taste
Cilantro/Coriander - 2tsp

For Tadka/Tempering:
Oil - 1tsp
Mustard seeds - 1/2tsp
Jeera/Cumin seeds - 1/2 tsp

1.Boil and peel the potato .
2.Take a bowl and mash or slice potato into small pieces.
3.Add curd ,finely chopped onions,mirchi,cilantro,salt,garam masala and mix it well.
4.Take a pan heat oil add jeera & mustard seeds saute for 1 min and switch of the stove.
5.Add the tadka to curd mixture & mix it well.

Well today I take the previlage of preparing the most popular dish in south India especially famous in Hyderabad . It's prepared in many different ways according to the taste . This recipe serves 2 people.
Basmathi Rice - 2 cups
Onion - 1 finely chopped length wise
Potato - 2
Cauliflower - 10 medium sized florets
Carrot - 1 big finely chopped length wise
Green Chillies - 3
Peas - 1/2 cup(Optional)
Beans - 1/4 cup (Optional)
Fried Onions - 1/2 cup(Optional)
Ginger Garlic paste - 1 tsp
Mint - 1/4 cup
Coriander leaves - 1/2 cup
Vegetable Oil - 6tsp
Garam masala powder/Biryani Masala powder(cardamom,cloves,cinamon,paprika,jeera) - 3-4 tsp(add more if required as per the taste)
Salt - According to taste
Lemon - 1
Water - 3 cups
Curd - 1/2 cup
Butter - 2 tsp
Food color - A pinch
To Marinade:
1.Wash and finely cut all the vegetables to the same size if possible.
2.Put all the vegetables,peas in a bowl.Add Biryani mix(i prefer Shan bombay biryani mix)/Garam masala powder,1/2 tsp ginger garlic paste,curd,few drops of lemon,salt,few mint and coriander leaves.
3.Mix all the ingredients properly and place them a side for an hour.
4.soak the rice ,add 1/4tsp of oil to it and leave it aside for an hour.
5.Add little water to the color and leave it a side.
1.Heat a thick bottomed pan and add oil .
2.After the oil gets heated add raw spices and saute it for 30 sec .
3.Add finely chopped green chillies,onions and cook it in medium flame till the onions turn golden brown in color.Make sure do not burn the onion.
4.Add gingergarlic paste saute it for a min,then add the veggies which we kept aside and give it a nice stir cover the pan with a lid.
5.Cook the veggies until they are 70% done .Stir ocassionally .You can see a thick gravy by then.
6.Drain water ,add rice to the veggie gravy mix it well and leave it for 3-4 mins .
7.Add water(as we have soaked the rice for an hour,use less water to cook than you use normally to avoid becoming soggy),salt and cook it on slow flame.
8.Once the rice is 80% cooked add fried onion and finely chopped mint,coriander leaves,butter.You can use the color to make it colorful it dosen't add any flavour.Cover the pan with lid and lower the flame (place it on 2 if you use an electric stove for 10 mins).
9.Mix it well and serve it hot with onion,lemon ,raita/Alu raita or with any gravy of your choice.
Oven method:
1.Heat a thick bottomed pan and add oil .
2.After the oil gets heated add raw spices and saute it for 30 sec .
3.Add finely chopped green chillies,onions and cook it in medium flame till the onions turn golden brown in color.Make sure do not burn the onion.
4.Add gingergarlic paste saute it for a min,then add the veggies which we kept aside and give it a nice stir cover the pan with a lid.
5.Cook the veggies until they are 70% done .Stir ocassionally .You can see a thick gravy by then.Switch off the stove.
6.Meanwhile cook the rice until its 80% done on the stove add oil,salt,jeera,1 cardamom,2 cloves while cooking.
7.Preheat the oven on 425F , take a oven safe vessel add 50% of the veggie gravy,few mint coriander leaves and fried onion and then add 50% of the rice to it . Add remaining 50% of the veggie gravy and cover it with remaining rice mint coriander leaves and fried onion ,butter add color ,cover it with lid or aluminium foil and place it in the oven for 30-35 mins.
8.After 30 mins check if its done and switch of the oven.
9.Mix it well and serve it hot with onion,lemon ,raita/Alu raita or with any gravy of your choice.

As a kid I only used to eat very few vegetables and one among them is Ridge gourd /Beerakaya(Telugu name). It can be prepared in different ways today I would like to prepare Ridge gourd Egg curry . I'm sure you will also love it.

Nutritional values:
Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. The nutritional value of gourd makes it suitable for maintaining optimum health, weight lose. It has excellent cooling properties.
This curry can be served as main course .
Ridge gourd - 4
Eggs - 4

Green chili - 2
Onion - 1 medium sized
Garam masala - 1/4 tsp(optional)
Coriander powder - 1/2tsp
Jeera seeds - 1/2 tsp
Oil - 3tsp
Salt - as per taste
Red chili powder - 1/2tsp(according to taste)
Garlic - 3 to 4 pods(according to taste)
cilantro - 2tsp

1.Wash & peel off the Ridge gourd & a caution here just cut the edge of the Ridge gourd and taste it sometimes few of them tastes bitter.
2.Cut Ridge gourd,onion,green chillies,cilantro in to small pieces.
3.Take a pan heat oil add jeera seeds,green chillies,onions and saute them until onions turn golden brown.
4.Add Ridge gourd pieces and mix them . After 2 min add salt,garam masala and mix it well.
5.Cover the pan with lid and allow it to cook for 5-10 min.Stir it occasionally.
6.Once the Ridge gourd is 50% cooked then its time to add eggs.
7.Move all the ridge gourd to the edges of the pan the oil accumulates in the center now take eggs and break it directly in the pan so that the yoke doesn't separate.Sprinkle salt and chili powder on the egg and cover the pan with lid.
8.Cook it in medium flame for 5 min .Once the egg is cooked turn it gently the yoke shouldn't spread.Sprinkle salt ,chili powder and cover the pan with lid.
9.Leave it for 5 min and now check if the egg is
cooked completely . Now Mix the egg and the ridge gourd which is sitting towards the edges of the pan nicely and add salt or chili powder,coriander powder,finely chopped garlic if required and fry it for 5 more min add cilantro and turn off the heat.

Can be served with roti or rice . If served with rice Dal/Rasam/Sambar go well with this dish.

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