Kadai Vegetable with Chapati

IMG_3651Hi friends! Hasn’t it been a while now since I posted a recipe? So, here you go. On a Sunday, sometimes I try making something different from our routine South Indian food. One of the Sundays I decided to make Chapati and Bhaji. Whenever I make North Indian side dishes for Chapati on Sundays, it is generally Paneer. This time, however, I wanted to try making something else and I found different veggies as well lying in the refrigerator. What more do you need? I decided to make Kadai Vegetable. I browsed on the net for a recipe and found one on Veg Recipes of India. I took the basic recipe from that page, but then, I did variations as per my taste.


For the Dry Masala Powder

1 tbsp. Coriander Seeds

½ tbsp. Jeera

1 inch piece of Cinnamon

3 Cardamoms

2 Cloves

4-5 Black Peppers


For the Wet Masala

2-3 Onions -roughly chopped

2-3 garlic Cloves

2-3 Dry Red Chillies

2 Green chillies (slit)

1 tbsp. Kasuri Methi

1 tsp. Turmeric Powder

1 tsp Saunf

Other Ingredients

2 cups of boiled vegetables (carrot, potato, green peas, beans, cauliflower) chopped

1 Capsicum (finely chopped)

½ tsp Chili Powder

1 tsp Aamchur (dry mango powder)

1 tsp Garam Masala

Water as per requirement

Salt as per requirement

Oil as per requirement

Finely chopped Coriander Leaves for garnishing


  • Boil the vegetables and keep it aside. You can use whatever vegetable you feel like.
  • Dry roast the various ingredients for the Masala Powder. Do not over roast the same. Grind it.
  • In a Pan, heat 1 tsp Oil and when it heats, add saunf and jeera.
  • Add Garlic and red chillies and fry for a minute
  • Add in the roughly chopped onions and fry until translucent
  • Add the Kasuri Methi and fry for a minute and then add in turmeric and remove from flame
  • Add in little water and let it cool
  • Grind it into a fine paste once it cools down.
  • Roughly chop the tomatoes and grind it into puree
  • In a pan with 1 tsp Oil, fry the chopped capsicum until the colour changes a bit. Empty it into another container and keep it aside
  • Now take a pan with little oil and add in the ground wet masala paste and fry until it starts giving an aroma
  • Add in the tomato puree and fry well
  • Add the chili powder, dry ground masala powder, aamchur and garam masala and bring it to boil. Add water depending on the consistency you want
  • Add salt as per your taste
  • Add in the boiled vegetables and mix well
  • Add in the fried capsicum and mix well
  • Finally garnish it with chopped Coriander Leaves and serve hot with Chapati or rice

I hope you enjoy it. Do let me know how it turns out to be.

See you soon.


PC: Mayur Sarma


Methi Rice or Methi Pulao – A Quick Lunch Box Recipe

IMG_1063Hey friends! It’s a Thursday again. I’m here again with a post. This time it’s a recipe. One post every Thursday has actually made me less lazy nowadays. Thanks to my husband for coming up with the idea for a lazy me. I feel so happy to blog every week. I’ve lot of things to blog about, but I will, for some time give more importance to recipes because there is a possibility that I will forget the procedure. Methi Rice (or pulao) is a very healthy recipe. This is another variation of the Methi Pulao, the recipe of which I have posted long ago. We all know methi (or fenugreek) is very good for diabetes. When it is so, why not include the same in your daily diet?

When you have a bunch of fresh methi leaves and you are wondering what to do, go for this tasty Methi Rice. It is very ideal for a quick lunch box recipe as well.


1 bunch Methi (Fenugreek) Leaves finely chopped

2 onions finely chopped

1 cup Corn

1 teaspoon Jeera

1 teaspoon ginger garlic paste

1 teaspoon Turmeric

1 teaspoon Chili Powder

½ teaspoon Garam Masala

1 teaspoon Kasuri Methi

1 teaspoon Aamchur Powder

2 cups Cooked Rice

Salt as per requirement

Oil – 1 Tablespoon


  • Wash 2 cups of rice and pressure cook it with salt. I normally add salt while cooking the rice as it mixes well
  • Take a big pan and heat oil. Add jeera to it. Wait until it splutters.
  • Add the ginger garlic paste and fry for a minute
  • Add the finely chopped onions and add little salt and fry until transparent
  • Add the finely chopped methi leaves and fry well
  • Add the corn and close the lid and cook until the corn becomes tender
  • Add the turmeric powder, chili powder, kasuri methi, aamchur powder and garam masala and mix well
  • Add the cooked rice and mix well. Add salt, if required
  • Serve with mixed vegetable raita and moong papad

This serves as a quick lunch box recipe. If you’re in a hurry to make lunch in the morning, it is a very good option. Try this out!


Methi Pulao – My Delicacy on a Marvellous Monday


Hello friends!! I’m a bit later than usual this time. The next few months I’ll be making guest appearances with posts as and when I find time. I know it’s not right to give excuses but 24 hours in a day seems very less nowadays. But I will make sure I come more often with more posts. This time I’m here with a recipe. This time I’m feeling very happy because I started it off as an experiment and I’m happy it turned out to be a yummy delicacy. I’m extra happy because always it so happens that my mom is around giving me tips and helping me out with stuffs, as I attempted the entire recipe without my mom around. She was out of station and I didn’t have any help what so ever to get tips on how much salt or water I need to add in. I was very confident that I’ll go wrong in salt, but at the end the result really surprised me and I was like yayyy! So without wasting time lets rush and see how to make a simple, yet, tasty Methi Pulao.


4 bunches of Methi Leaves (Fenugreek leaves)

1 inch cinnamon stick

1 cardamom

2-3 Cloves

4 Garlic flakes

1 green chilly

1 inch Ginger

1 Onion – sliced

A pinch of turmeric

1 cup uncooked rice (cleaned and soaked for about 30 minutes)

1 ½ tbsp Oil

Water as per requirement

Salt as per requirement



o    Heat oil in a pan. Add in the spices (cinnamon, clove and cardamom). You can add the spices straight away or you can powder it and add in. I powdered it as the aroma is something different when the spices are crushed.

o    Add in the ginger – garlic – chilly paste and fry until the raw smell fades.

o    Add the chopped onions and fry until transparent. Add salt at this stage.

o    Add the methi leaves and fry well.

o    Add a pinch of turmeric powder.

o    Add in the uncooked rice and fry for a while.

o    Remove from heat

o    Add the above cooked ingredients in the cooker along with 3 cups of water and bring to boil.

Note: I use electric cooker to make pulao.

Isn’t it easy!!! Why don’t you try it out and let me know the result!

I Will catch with you’ll very soon.

Till then, Cheers!!!


My Delicacy on a Tremendously funny Thursday – Jeera Rice and Dal Fry

DSC_0050Hey friends!! Hope all of you are doing awesome. I’m doing awesome as well as I’m able to keep up with my blogging goal these days. Hopefully I will continue keeping up with my blogging goal. WordPress has instilled in me the urge of fulfilling my blogging goal and I’m happy that I’m able to take small steps towards keeping pace. I’m keen on introducing as many new segments as possible and I’ve taken small steps towards reaching it by introducing photography, movie reviews, etc. As of today my segment is recipe. The thought of making it was sudden. Aamodh I surely owe this to you. If you weren’t making it today, I wouldn’t have made it though (as you know I’m reasonably lazy). As there were not many vegetables readily available at home to make anything else, the thought of making Jeera Rice accompanied by Dal Fry was spontaneous. You just need a handful of items. Both the items are very simple to make with just handful of ingredients. So let’s rush in and check out the recipes.



1 cup soaked rice (clean it and soak it for about 30 minutes)

2 tbsp Oil

1 tbsp ghee

1 tbsp Jeera (cumin seeds)

1 green chilli finely chopped

2-3 onions roughly chopped (small to medium-sized)

1 tbsp ginger garlic paste

1 bay leaf

12-15 Cashew nuts

1 inch Cinnamon Stick

Salt as per requirement

Water as per requirement (I used 2 ½ cups of water)


o    Heat oil and ghee in a pan.

o    Add in the cumin seeds and let it crackle.

o    Add in the Cinnamon Stick

o    Add in the green chillies.

o    Add in the ginger garlic paste and fry till the raw smell fades.

o    Add in the bay leaf

o    Add the cashew nuts and fry till it turns golden brown.

o    Add the chopped onions and fry until golden brown.

o    Add in the rice and fry for a while.

o    Add water and salt and cook the same.

Note: I used electric cooker so the rice was automatically done.



2 small-sized tomatoes finely chopped

2 small-sized onions finely chopped

1 cup toor dal (cooked and thoroughly mashed)

1 tbsp Kasuri Methi

1 tsp Garam Masala Powder

1 tsp Chilli Powder

1 tsp Turmeric Powder

Salt as per requirement

Water as per requirement (I used 1 ½ cups of water)

A pinch of Urad Dal

1 dried red chilli

1 tsp Jeera (Cumin Seeds)

1 green chilli finely chopped

½ tsp ginger garlic paste

2 tbsp Ghee


o    Heat ghee in a pan

o    Add in urad dal, Jeera and dried chilli and fry

o    Add in the green chillies and ginger garlic paste and fry well

o    Add in the finely chopped onions and fry till golden brown

o    Add the finely chopped tomatoes and Kasuri Methi and fry well

o    Add in the garam masala, red chilli pwder and turmeric and fry well

o    Add in the mashed and cooked dal and pour in water slowly checking the consistency

o    Add salt as per taste

o    Bring it to boil. Remove from flame and add in ghee on top for flavor

Serve hot. This combination is something which is very famous. And when it is so easy to make, there shouldn’t be any reason why anybody wouldn’t or shouldn’t try it.

So rush in and treat yourselves to the delicacy. See you’ll soon.



Peas- Paneer Masala – My Delicacy on a Thunderous Tuesday

DSC_0003Hello friends! I’m back this week with a recipe. I’m opening this year’s blog account with a recipe. I actually wanted to start with a book review, but was quite busy during the past few days, so couldn’t get through. There’s always time for a book review, but a recipe has to come up immediately, is what I feel (the secret is – the later I come, the more ingredients I forget). Paneer is one such thing that I don’t mind eating daily. So when anything related to panner comes up I’m completely left stirred. Last time I made Palak Paneer,  this time when I found panner at home I decided I’ll make my mom’s delicious Peas Paneer Masala or what’s commonly referred to as the Paneer Matar Masala. I wouldn’t call this an experiment because it’s my mom’s expert recipe. I so wanted to try it out since the last time I ate it. When I found the chance I didn’t want to let go of it. Though I got up lazily late, my mom was dead tired waiting for me to make the delicacy as she’d promised me that she’d let me do it.

I’m sure most of you’ll want to try this out. So without wasting a single moment let’s just rush through the ingredients that go into its making and the procedure of preparing the same.


For the masala –

2 onions – roughly chopped

2 inch ginger piece

4- 5 cloves of garlic (with the skin intact)

5 big Dry Red Chillies

10-12 Cashew nuts

1 tsp Jeera

1 tbsp Poppy seeds (popularly known as Khus Khus)

1 tsp Amchur Powder (Dry Mango Powder)

2 tsp Kitchen King Sabzi Masala

1 tbsp oil (for frying)

1 tbsp Kasuri Methi

Water as per requirement

Other Ingredients –

Amul Paneer (small packet available in the market) – cut into cubes and fried

3 tomatoes (boiled and pureed)

1 tsp Turmeric powder

1 ½ cups of boiled green peas

Water as per requirement

Oil for frying

Salt as per taste


Heat oil in a pan and add jeera to it. Fry for a minute. Add chopped onions to it and fry until golden brown. Then add ginger, garlic and dry red chillies and fry. Add in the cashew nuts, poppy seeds and kasuri methi and fry well. Add water as per the requirement (I added about 1/2 a cup of water). Remove from flame and add the amchur powder and Kitchen king sabzi masala. Leave the mixture for about 30 minutes.  After it cools down grind it into a fine paste. Add a little water while grinding if necessary (depends on the consistency of the paste).

Now heat oil in pan and add the ground masala to it and fry until the masala gives a subtle aroma. Then add in the tomato puree and turmeric. Mix well and add in water and salt as per your requirement (check the consistency and add in water). Add in the boiled peas and bring the gravy to boil. Remove from flame and then add in the fried Paneer. Garnish it with finely chopped coriander leaves.

It’s an easy recipe, isn’t it? The overall time taken should be about less than an hour in toto. A little hard work and a yummy delicious recipe stares at you with glam.

So why don’t you guys try it. All paneer lovers out there, here comes yet another yummy delicious paneer recipe for you to chuckle on.

See you guys soon with another post very soon. My blogging target is far too broader this year and I surely aim to reach it.