Monday, May 18, 2015

Aloo Mutter Curry

Want to make something real quick for lunch/dinner. You can make this Indian curry using ingredients readily available in your pantry. Aloo with peas is an awesome combination as a curry which goes well with a variety of rices like lemon, coconut, mor-kuzhambu, sambar, rasamcurd, and even roti. Aloo Mutter is a super easy, filling vegetarian dish which can be made according to your spice level. 
I personally love potatoes, cauliflower and peas. Is there anyone in this world who doesn't like potatoes? Wait yes there is one, my husband ;-(. I will soon post a follow-up on how to make "Aloo gobi mutter" curry. Here you go with my favorite recipe. 



  • Potato - 2
  • Peas - 1/4 cup
  • Onion (thinly sliced) - 1
  • Tomato (finely chopped) - 2
  • Ginger (finely chopped) - 1tbsp
  • Turmeric - 1/4 tsp 
  • Red chilly powder - 1tsp 
  • Fennel seeds - 1tsp
  • Oil as needed 
  • Salt as needed 
  • Cilantro (finely chopped)- 2tbsp


  • Peel potatoes and then chop into small cubes. Set aside. 
  • Keep water for boiling and add the cubed potatoes to the boiling water. Allow it to boil for few minutes.
  • Meanwhile head a kadai with oil and temper with fennel. Add ginger, fry for few minutes. 
  • Add onion, fry till transparent. Now add tomato, salt, turmeric and red chilly powder. Mix well. Cook till oil separates. 

  • Add boiled potatoes and peas to the curry. Mix well. Allow it to cook for 7-10 minutes in medium flame.
  • Finally add chopped cilantro and give it a toss.
  • Aloo mutter curry is ready to be served hot with any rice or roti. 


  • Dried peas can also be used in this recipe. But it should be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 
  • You can also add ginger garlic paste. 
  • You can avoid tomato and add squeeze lemon. 

Thursday, May 14, 2015

Glazed Lime Cake

                                 LOOK at the glaze! #nofilter

 No more short, gloomy days! To be honest, Winter this year wasn't as bad as previous years, looks like the Ozone layer is all messed up! Well, the Spring has sprung and that definitely calls for something citrusy!! I don't know, there is something about lemon/lime which screams summer for me.. I have always wanted to try baking a lemon cake, for some reason I had picked lime so why not lime cake. It was as good as lemon cake, only a little more delicious.This recipe is very similar to my orange cake which is very easy! Perfect for tea-time treat or if are anything like me, perfecto for breakfast! I promise, this lime cake will cheer you up instantly!! Here's my recipe,hope you like it..


For the cake
  • All purpose flour- 2 cups
  • Sugar-1 cup
  • Eggs- 3
  • Butter-1/2 stick or if using oil- 1/3 cup
  • Juice of lime- 1/3 cup
  • Zest of lime- 1 tbsp
  • Baking powder- 2 1/2 tsp
  • Baking soda-1/2 tsp
  • Vanilla extract- 1 tsp
For the glaze
  • 1/2 cup icing sugar
  • 1 tbsp lime juice

  • Pre-heat oven to 350F. Spray/butter the cake pan.
  • Sift together flour,baking soda and baking powder well.
  • In a bowl, add butter & sugar; whip until light and fluffy for about 3 mins.
  • Add eggs one at a time, beat well after every addition.
  • Add lime juice, zest and vanilla extract and mix for 2 mins.
  • Add the flour mixture to the creamed mixture & fold in gently so that it's mixed well. Do NOT over mix.
  • Pour the batter into the greased cake pan and bake for 30-35 mins or until a toothpick inserted in the cake comes out clean.
  • Take it out of the oven and let it cool for 5 min.
  • Take the cake out of the pan and let it cool down completely.
  • Now for the glaze, mix icing sugar with the lime juice until smooth n creamy.
  • Spread this glaze all over the cake for that extra flavor and crunch.

  • ENJOY!

    Wednesday, May 13, 2015

    Tomato Rasam

    Rasam is an essential part of every South Indian meal. When I feel lazy to cook, I mostly prepare this easy tomato rasam or thakaali rasam with a simple potato fry, which makes a divine lunch to me. This recipe has a tangy flavor. This is my version with very little changes according to our taste. Do give it a shot. Here you go with the recipe.


    • Ripe tomatoes (chopped) - 3 
    • Tamarind paste - 1tbsp (thick)
    • Rasam powder - 1tsp 
    • Curry leaves - few 
    • Cilantro (chopped) - 2tbsp 
    • Salt - as needed
    • Jaggery - 1/2 tsp 
    • Oil - as needed 
    • Mustard - 1tsp 
    • Jeera - 1tsp 
    • Red chillies - 2 


    • In 1/4cup of  hot water dissolve the tamarind paste and keep aside. 
    • Heat oil in a kadai. Add mustard, jeera, red chillies and curry leaves. 
    • Add chopped tomatoes along with salt, allow it to cook till mushy in medium flame.

    • Now add 2 1/2 cups of water, 1/4 cup of tamarind water and allow it to boil for 4-5 minutes. Lastly add rasam powder, jaggery and just allow it to boil for a second. 
    • Switch off the flame. Add chopped cilantro and close it immediately to retain the aroma of the rasam. 
    • Serve hot rasam with steamed rice and potato fry or have as soup. 

    Wednesday, May 6, 2015

    Eggless Homemade Pancake


    After a while, we went to our favorite local brunch spot "Butterfield pancake house". Whenever we go out for brunch, I usually order a garden fresh omelette or oven roasted vegetable skillet, but my husband likes sweeter stuff and would order pancakes, waffles or french toasts. For the first time I tried pancakes to see why he likes them so much. I'm not a big fan of pancakes for breakfast or brunch as it's sweet but now I think I should change my mind, as it was awesome. It was soft, had a fluffy texture, spongy and was melting in the mouth like an ice cream. I like pancakes when served with fresh butter, whipped cream and a side of seasonal fruits ;-)


    • Maida/All purpose flour - 1cup
    • Milk - 1cup
    • Brown sugar - 1tbsp 
    • Oil - 1tsp
    • Salt - 1/2tsp
    • Baking powder - 1tbsp 
    • Butter - 2tbsp 


    • Add maida, milk, brown sugar, oil and baking powder together in a mixing bowl and then whisk it well without any lumps. Keep it aside undisturbed for 10-15 minutes.
    • Heat a griddle until hot in medium flame. Grease with butter and pour the pancake batter. Do not spread.
    • Wait until bubbles pop over the pancake. Then flip it carefully over other side and cook for few minutes in medium flame. 
    • Once ready transfer hot pancake to the serving plate. 
    • Repeat the same process for other pancakes too.
    • Serve the pancakes with maple syrup and fruits of your choice. 


    • You can do this pancakes with wheat flour also. 
    • You can make this pancakes vegan by adding almond milk.
    • If using wheat, milk usage will be more than maida. 
    • You can add fruits like strawberry, blueberry to pancakes. 
    • You can add cinnamon or vanilla essence to the batter for more flavor.    

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