Friday, 21 March 2014



1 kg firm ripe tomatoes
2 tsp salt
2tsp red chili powder
1/2 tsp turmeric
1 1/2 tsp mustard
1/2 tsp methi (fenugreek seeds)
1/4 tsp hing (asafoetida)


5 tbsp oil
1 tsp chana dal ( split bengal gram)
1 tsp  mustard
1/4 tsp methi 
1/4 tsp hing
2 dry red chillies


  • Wash the tomatoes and wipe them dry.
  • Chop them into small pieces and allow to cook in a wide pan  after adding salt and turmeric.
  • Cook till reaches a semi solid consistency.
  • Roast the mustard and methi separately and powder it along with chilli powder and hing.
  • Mix it to the tomato paste.
  • Now temper the tomato paste.
  • Heat oil. Add mustard and allow it to splutter,
  • Add chana dal, hing, methi ,red chillis and curry leaves.
  • Add it to the tomato paste.
  • Allow to cool and fill it in a clean and dry bottle.

This pickle can be stored for 2-3 months and longer if stored in the refrigerator

Prepare the pickle in a dry area. Do not allow to come in contact with water.
Do not touch the ingredients with bare hands.
Always use a clean and dry spoon.

Thursday, 20 March 2014

Masala Majjige /Spiced Buttermilk

Summer has set in and during these hot summer days a glass of chilled buttermilk is very refreshing.

Take a small piece of green chilli, a few corriander leaves and grind to a paste along with salt.
Add curd (yogurt) and water and mix it with the paste in a blender.
Store it in your refrigerator and relish it anytime of the day!!


This is a very tasty side dish for rotis or parathas.
Very simple and quick to make.

2 medium sized onions
2 capsicums
2 firm ripe tomatoes
1 cup paneer cubes (cottage cheese)
1 green chilli slit lengthwise
1tsp jeera (cumin)
2 tsp ginger garlic paste
3 tsp tomato sauce
1 tsp garam masala powder
1/2 tsp chilli powder
A pinch of turmeric powder
2tbsp ghee (It can be replaced with oil)
2tbsp oil
salt to taste

  • Chop the vegetables into large cubes
  • Heat the oil and ghee in a pan. Add jeera , ginger garlic paste and fry.
  • Add chopped onions and the green chilli.
  • Saute till the onion begins to get transparent.
  • Now add the paneer cubes and mix well.
  • Add the tomatoes and tomato sauce.
  • Add garam masala,chilli powder and turmeric powder and mix well. 
  • Allow to cook for a min
  • Add salt and mix well.

Kadai Paneer is ready to be served!!!

Do not add salt at the beginning as the tomatoes will  start releasing water.
The vegetables should be cooked but yet be firm and not mushy .
Cook on a medium flame and do not stir too much.

About Me

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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.