Egg curry

Egg curry is ideal for a typical Sunday lunch. It’s extremely tasty and healthy gravy which can be eaten with roti or naan. There are various recipes for the same online. I have decided to make it the following way after reading few recipes online and trying to remember how my mother use to make it. We ate it with wheat tortillas and tasted just fine. We usually use these tortillas as Roti. We just heat tortillas in a pan till they get brown and fluff up like rotis or chappati back home.


4 hard boiled eggs

1 cup finely chopped onion or puree

1 finely chopped tomato

1/2 cup tomato puree

Finely grated 4 garlic cloves, 1/2 inch ginger and  green chili

Dry spices : 1/2 inch cinnamon stick, 1 bay leaf,  3 black pepper seeds, 4 coriander seeds

1 cup milk

1 cup water

1 tbsp Red chili powder

1 tbsp Kitchen King masala

1/2 tbsp Shahi Paneer masala  <– This is my favorite commercial masala powder. I end up using it quite regularly 🙂

1 tbsp coriander and cumin powder

1 tbsp cumin seeds

1 tbsp grated fresh coconut or desiccated coconut



Coriander leaves for garnish


Boil eggs till they are hard boiled. In a pan take 1 tbsp oil, add cumin seeds and all the dry spices. Roast them for  few minutes. Add onions, garlic, ginger, green chili. Fry them for few minutes till onions become golden brown, if it is a puree wait till mixture leaves oil. Now add tomato puree, cut tomato, red chili powder, coriander and cumin powder in the fried mixture. Now add milk and water to form the basis of gravy. Heat the mixture for few more minutes.  Add Kitchen King and Shahi Paneer masala to the gravy. I have used commercially available masala powders along with dry spices. It just elevates the taste.

Peel the boiled eggs. Cut the eggs in half. Add these eggs, grated coconut and salt to the gravy. Cover the pan and let the gravy boil for five minutes. Garnish the gravy with coriander leaves.




Paneer Mutter

Paneer (cottage cheese) is loved by Indians and used in many dishes with extremely tasty gravy. Eatimg a paneer gravy with naan is perfect for a dinner parties!
Paneer Mutter is one such gravy dish which is loved by my husband. He is the reason why this dish is made so often at our place. It was difficult to get Paneer slab in Sweden where I live, hence had to buy it from Copenhagen. Nevertheless, this dish is all the effort. Though, I should mention at this point.. Its easy to make Paneer at home. There is even a wiki how link


150 gms frozen paneer

1 cup frozen peas

1 finely chopped onion

1/2 finely chopped tomato

4 tbsps tomato puree

1/2 cup milk

4 cloves of finely chopped garlic

1/2 inch finely chopped ginger

1 finely chopped green chili

few coriander seeds

1 bay leaf

1tsp kitchen king masala

1tsp Shahi paneer masala

1tsp red chili powder

1/2 tsp cumin powder

1 tsp butter

2 tsp Oil

Salt to taste


First take oil in frying pan. Add garlic,ginger,green chilies,coriander seeds and bay leaf. Saute these contents  for few minutes, at least till garlic and ginger get brown. Add chopped onions and saute it for few more minutes. Wait till onions get soft. Now add tomato sauce and cut tomatoes to it. Fry this mixture till it leaves oil.

Add milk, kitchen king masala powder, shahi paneer masala powder, red chili powder, cumin powder in the mixture.Fry this mixture further for few minutes. Add butter, salt,frozen peas and paneer. Boil the mixture for few minutes. Garnish with coriander leaves before serving.



It tasted awesome! I just don’t blindly praise these dishes.. if anyone wondered. Though I can say, I have good understanding of flavors.  It’s my husband’s judgement I trust ad report in these post. I also suggest use of cream instead of milk. Also, instead of tomato puree, I suggest use of more fresh tomatoes for fresh puree. This will just enhance taste! 🙂

Batata Vada

After living in Sweden for 2 months now, I have started craving typical Indian fried snacks! Batata Vada is one of them, which forms an integral part of the most famous street food of Mumbai called as Vada paav.

People have written so much about this food item, so much so, it’s called the “Indian burger“. The vada is considered to be similar to the meat patty found in any standard burger. Difference is – this one is vegetarian and made up of only potatoes (batata)! Yes, potatoes and garlic are key ingredients. Clearly, if you have phobia for either of it, this one’s not for you.

I wouldn’t eat Batata vada as often as I would have eaten Samosa back in Mumbai. Nevertheless, its one of the easiest recipe and a tasty snack!


For covering

5 tbsps Besan or Gram flour

2 tbsps rice flour

1 tsp red chilli powder

1/2 tsp turmeric powder

Salt to taste

Water to make batter

1 tbsp coarsely cut coriander leaves

For stuffing

3 medium sized boiled potatoes

4 finely cut green chilies

4 cloves of garlic into finely cut pieces

1/2 inch piece of garlic cut into fine pieces

2 tbsp coarsely cut coriander leaves

1 tsp coriander powder

1 tsp cumin powder

1 tsp turmeric powder

1 tsp asafoetida

1 tsp mustard seeds

Oil for frying

Salt to taste


First mash boiled potatoes. Mix garlic, ginger, chilies and salt in it. Add 2 tbsps of oil in frying pan. When oil is hot, add mustard seeds. Wait for the seeds to crackle. Add asafoetida, turmeric powder in it. Add mashed potatoes and fry for few minutes. Add coriander, cumin powder and coriander leaves.Keep the mixture aside to cool down for five -ten minutes. Prepare batter in the mean time. Mix gram flour, rice flour,salt, red chili powder, coriander leaves, turmeric powder and water.

Make small balls of potato mixture. Drop these balls in the batter, check that the potato balls are thoroughly covered with batter. Now drop them in oil for deep frying. Remove the vada when they turn golden brown color.





They taste yummy! I have prepared this for the first time and I was delighted with the taste. Yay! They taste good even with a simple tomato sauce. 🙂

Peas puff (Mutter Karanji)

Peas are rich source of protein. They are called mutter in Indian languages. We commonly use it in vegetable gravy, snacks and rice dishes.
For covering
All purpose flour 1cup
Oil (hot) 1spoon
Ajwaein in hindi (bishop’s weed or carom in English) few seeds crushed

For stuffing
Blanched Green peas 1cup
Grated coconut 1/4 cup
Freshly chopped Coriander leaves 2tbsp
Finely chopped Onion 4 tbsp
Garam Masala powder 1tsp
Coriander seeds powder 1tsp
Jeera masala 1tsp
Cumin seeds powder 1tsp
Amchoor powder 1tsp
Green chillies (optional)
Garlic, ginger (optional)
Tomato sauce 2tbsp
Asafoetida 1/4 tsp
Turmeric powder 1/4 tsp
Red chilli powder (according to taste)
Cumin seeds

Oil for frying

First start by making the dough for the covering. Mix all the contents to form a soft yet firm dough.
Now take a pan and add oil. Add Cumin seeds, asafoetida, turmeric powder. Before the cumin seeds turn black, add onion and fry them till they turn soft. Now add the blanched peas and all the different masala powder mentioned above. Fry them till peas get soft further. Now add tomato sauce and salt. Stir fry for few more minutes. Finish the stuffing by adding grated coconut and coriander leaves.

Now make small balls of the dough, roll them, add the stuffing as shown in the image below.


Fold this to form a semi circle of dough with all the contents. Fold the sides. Use a dab of milk on the edges to form the covering. I lightly pressed the folds with fork to get some design.

Deep fry till they golden brown. They are ready to eat.




Looked pretty decent.

They tasted real well. The taste of the stuffing will matter, it should be strong enough that the covering doesn’t make it a bland or boring to taste.

Puran poli

Puran poli is a dessert which is specially made during  festival of colors called Holi in India. It is actually one of my all time favorite comfort food. It tastes wonderful!! The word Puranpoli consists of actually two words Puran is the sweet filing we insert in the dough to make poli (roti) which means the Indian bread in Marathi language.

It is usually made by the mothers of any household, as it is complicated and gets perfect only after years of practicing making it. I tried it for the first time this year.


For stuffing
250gm Bengal gram (Chana dal) soaked in water and cooked in pressure cooker
250gm jaggery crushed in to small pieces
Cardamom powder 2tbsp
Nutmeg powder 1tbsp
Powdered sugar (optional)

For poli (roti/bread)
Wheat flour 3cups
All purpose fine flour 1cup

For making the puranpoli or this sweet roti, We have to start with the stuffing. First, we cook Chana daal in pressure cooker till it is sufficiently soft. Transfer it to glass bowl and add jaggery. Keep the oven at maximum power (that is how my microwave works: different percentage of power). Do not Cook the chana dal above 15-20 minutes. Remove the glass bowl and mix the contents at regular intervals. T he jaggery should melt in the cooked dal. In the last few minutes of cooking add cardamom and nutmeg powder. It should look like the picture below. I have adjusted sweetness content with powdered sugar (2tbsp) and saffron syrup (1tbsp)


Now make a dough of the flour mixture, salt and water. It should be extra soft, use oil drops of necessary to make it soft.


Now take a small ball of dough and roll it in small circle. Fill the circle with Puran/ stuffing ball and close it. Now slowly roll it into a roti or paratha manner. Dust it with rice flour while rolling, so that it doesn’t stick. Now cook the roti on dry heat in a pan.





Puran poli can be served to eat hot with ghee or milk.


Satisfactory. It should have these brown spots and yellowish color.
It was soft as required. They harden if stored in fridge.
Awesome!! Everyone loved it 🙂 My experiment was successful

Vegetarian Samosa

I was surprised when I had seen vegetarian samosa in a Italian salad shop called Le Appétit in Copenhagen, Denmark. Samosa’s are commonly found in any part of India. It’s a cheap snack found in road-side, sea-side food stalls, hotels and restaurants. It’s a tasty snack eaten with tea or coffee in office canteen too.
Samosa’s are eaten when stuffed in pav (Indian bread) teamed with a spicy red chutney or Green chillies. Samosa’s can also be eaten with cholle, which will be called as Samosa chat.
I made Samosa from scratch for Sunday breakfast. I had left-over choole from Saturday night dinner. Today I will describe how to make a basic vegetarian Samosa.

For stuffing
Boiled four medium sized potatoes
Boiled green peas – 1cup
Grated ginger – 1/2inch
Finely chopped Green chillies – 2
Garam masala 1 tbsp
Jeera (cumin) powder 1tbsp
Coriander seeds powder 1 tbsp
Amchoor powder 1/2 tsp
Turmeric powder 1 tsp
Red chilli powder 1/2 tsp
Fennel seeds 1tsp
Coriander seeds- 1tsp coarsely crushed

For cover
All purpose white flour 200gm
Ghee (butter)

I started with preparing the stuffing for samosa. Take some oil in a pan. Add jeera, coriander seeds in it. After the seeds look dark, add green chillies and ginger. This should be followed by smashed boiled potatoes and peas. Cook then for few minutes. Add salt, cumin powder, coriander seeds powder, garam masala, turmeric powder, amchoor powder and red chilli powder successively while constantly stirring the potatoes.
Knead the mixture of flour, salt and ghee with water into soft yet firm dough. Now make small balls of the dough and roll then in to circles. Cut these circles in to semi circles and then join them along the diameter to form a coffee. Fill then with the stuffing. Ensure to leave some space for folding and sealing them at the base. I used water to seal the edges, dough should be thick enough to hold the stuffing.



Now shallow fry them in oil till they are uniformly golden brown in colour. It can be eaten with any chutney or tomato sauce.
I served them with chhole (chick pea preparation). Garnish them with coriander leaves and onion.




Satisfactory. It looked well cooked and the deals did not open while frying to create a mess.
It tastes awesome!! Specially with the chhole preparation. I will soon upload the chhole recipe.
A really good Sunday breakfast!!

Vegetable fried rice

Fried rice is very commonly ordered and eaten in any restaurant found here in India. The most common versions include the schezwan fried rice and the chicken fried rice while Vegetable fried rice is the easiest form. Many who cannot handle the dryness of fried rice consume with a gravy. Since vegetable fried rice is prepared during a Chinese inspired meal, the gravy also belongs to the similar cuisine.

I recently prepared vegetable fried rice at home. Here is the recipe

1 and half cup chopped vegetables
(carrots, beans, spring onions and capsicum)
2 cups rice was cooked in pressure cooker with 1tsp oil and pinch of salt
1 chopped onion
2 green chillies cut in big pieces
2 tbsp oil
4 garlic cloves
1 tbsp pepper powder
1 tbsp soya sauce
1 tbsp vinegar

Take 2 tbsps of oil in a big pan. Add chopped onions, garlic and green chillies. Saute them till the onions turn pinkish brown in color. Now add vegetables, saute them and cover the pan. Let them cook on steam for few minutes. Now add salt and intermittently check the vegetables for its consistency. When they turn soft, increase the flame and fry them for few minutes.
Now add the rice to the pan! Add soya sauce, vinegar, salt and pepper powder. Fry and mix all the contents together. Fried rice (image below) is ready to be served.


Since I was having a Chinese cuisine night, we ate it with veg balls in manchurian gravy (take away from Treat restaurant in Bangalore) and Hakka noodles prepared at home (image below)


Biscuit cake

I think this recipe is one of my first baking experiments. This is not my recipe but I had to try some eggless cakes, before I try something major in baking! Hope you like and enjoy eating!

1 packet Bourbon biscuit pack
2-3 parle G biscuits
2-3 Marie biscuits
2-3 spoons of Chocolate powder
One and half cup sugar (read: I love extra sweet)
One and half cup Milk
1 tbsp Baking soda

Grind the biscuits into a powder form. Add this biscuit powder,  chocolate powder, sugar,  milk and baking soda in a bowl. Whisk the contents together till the sugar mixes and melts.

Preheat the oven at 180 degree celsius for 10minutes.
Apply butter to the containers and add the batter in them.
Now bake them at 200 degrees for 10-15minutes.
Yay the tasty and yummy cake is ready!


Restaurant experience: Kobe Sizzlers

Restaurant Name: Kobes Sizzlers
Place: Kormangala, Bangalore, Karnataka

I had never been to a place before which specializes only in sizzlers. This was an interesting experience. Boiled, slightly charred vegetables and a patty with French fries were the common contents.  Ordering french fries instead of mashed potatoes was a good decision.

I ordered Vegetarian Satellite with rice! This is vegetarian sizzler with mushroom sauce, fresh cream and cheese.  It looked good but the white sauce and rice combination was not at all flavourful infact quite bland.  Can you see the big white piece of melted cheese? I bet you would be tempted.


Nevertheless, the vegetarian sizzler ordered by my husband was very tasty. He ordered Vegetarian Sizzler with schezwan sauce and noodles! It was spicy and tasty!

Though, it was a heavy meal we were tempted to order sizzling brownie with vanilla ice cream. Yummy 🙂


Service was good, yet brownie could have arrived earlier on the table. Also,  brownies are not supposed to be served so sizzling hot that almost half the chocolate gets burnt! Don’t order Vegetarian Satellite and definitely not with rice.

Mauritius food experience

Few days back, I was in Mauritius!  We were staying at Le Telfair Golf and Spa resort at the South Coast of the island. This resort is part of Heritage group of resorts. What a beautiful place to stay when in Mauritius.

I cannot forget the welcome drink (in above picture) given at the reception area when we arrived at the resort. It was delicious and extremely refreshing!!

We stayed in a room which faced the  beach and swimming pool.  The view was fabulous (image below)

I could write in lengths about the amazing beach of the resort (read: clean, long, no stones and different shades of blue colored water) or unbelievable hospitality/service at the resort.

But, I want to describe my fine dining experience during the stay. Le Telfair has a restaurant called Annabella. The restaurant has an entire French inspired/white paint wooden decor, which is actually the theme for the entire resort.  Besides Annabella, they have a restaurant named Ginja (beach facing tables), which has an Asian cuisine based Menu.  We were also lucky enough to have dining experience at La Chateau resort facing the golf course.

Usually a dinner comprised of starter, main course and a desert.  I have photos from one such dinner.



 We had a triangular shaped vegetable pattie bound by gelatin like substance.  A cold drink made from watercress leaves and plate decorated with chocolate sauce. In main course, I had the vegetarian option of spaghetti and tofu. The brown paste placed on tofu pieces is made from mushroom. Desert was coconut panacota, chocolate and vanilla flavor ice-cream with berries. Yummy!! In all it was a very tasty and unusual experience for an Indian palate. Enjoyed it thoroughly! I will end the post with this cake picture, prepared on occasion of Christmas.