Some Indian Food recipes and Kitchen Tips

Tips on Indian Cooking

When I started cooking first I had to learn everything by trial and error. These are some of my recipes for my daughters who are both newly married [:-)] whenever they feel nostalgic for Mom's cooking. Others are also welcome !

Saturday, April 26, 2014

Tahini paste and Hummus

1 cup sesame seeds (white)
2 tbsp sesame or olive oil
Dry roasted the white sesame seeds on low heat till they give out nice flavor and pop, taking care  not to burn it.
Grind the roasted sesame seeds in a blender.
Add the oil and make into a smooth paste. Tahini is ready.
Add two pinches salt and 1 tbsp water and blend further if it is to be used as a dip.


1 and a half tbsp Tahini
3tbsp lemon juice (more if you like it sour)
2 cloves of garlic chopped
1/2tsp salt
2 tbsp olive oil
Take 1 cup of chickpeas (kabuli channa) soaked overnight, washed and pressure cooked with 2 cups of water. Cool, drain water and keep the water for use later.
Put in the tahini paste and run the mixer for a minute. Add the lemon juice and blend for a minute. Add the garlic and blend for half minute.Add the oil and blend for a minute. Add the salt and chickpeas and blend till smooth. Check for salt andand lemon. Add the saved water if needed for thinner consistency.
Place in a serving bowl adding a tsp of virgin olive oil as garnish on top, making an indentation to spoon in the oil… Garnish with chopped parsley for added flavour.
Serve with pita bread or as a dip for wraps or rolls.

High Calories food for toddlers

Basically, one day's meals should have at least one item from all the four groups. Serving size should be increased to get at least 1000 calories a day from the day's menu.

1. Eggs, fish, poultry or meat
2. Dairy products like whole milk, cheese, yoghurt
3. Fruits and vegetables
4.Whole grains like rice, bread, pasta etc.,

Breakfast items:

French toast made with cream and eggs.

Lots of oatmeal, made with whole milk liberally sprinkled with powdered almonds, cashews.

Scrambled eggs and cheese with toast

Idli or dosai with sambar made with tur dal and vegetables.

Pancakes made with whole milk eggs and multi grain flour and ghee

Peanut butter sandwich, topped with che

Kichadi made with dhalia and mixed vegetables using ghee

Pongal made with rice and moong dal and ghee

Rawa Upma  made with vegetables and ghee

Broken Raw rice and moong dhal kichadi made with ghee and vegetables

Adai made with eggs and topped with butter


Rice or bread or rotis
Sambar or fish or chicken curry
With any vegetables

Fruits and milk together. Can be made into milk shake for banana or mango
Fried gram laddus and milk
Sesame seed cakes (calcium rich and calories filled)and milk
Flavoured Yoghurt with fruits
Mashed potatoes with cream and cheese

Same as lunch or any breakfast items.

Friday, April 25, 2014

Fish Cutlets

1/4kg fish
1egg beaten
1 onion, 6clovesgarlic and 1/2 inch piece of ginger, 3 green chillies, all minced finely
1/2 tsp pepper powder
1/2tsp roasted cumin seed powder
1/2 tsp garam masala
Salt to taste
Steam the fish for five minutes and remove the bones.
Mash and crumble it with a fork.
Mix all the other ingredients with the fish, except oil.
Make small balls and flatten into cutlets.
Deep fry till golden in color on medium heat.
Serve hot with salad and ketchup.

Boneless Fish Fry

Half kg boneless fish cut into medium sized pieces
1tsp lemon juice
2 beaten eggs
1tbsp garlic paste
1 tbsp ginger paste
1tsp turmeric
1 cup flour
1tspchilli powder
1tsp cumin seed dry roasted and powdered
Salt to taste
Oil for frying

Wash the fish, apply lemon juice and salt. Refrigerate for an hour.
Rinse and dry with paper towels.
Apply the beaten eggs.
Make a paste of the masala  powders and flour with a little water and salt to taste.
Apply on the fish pieces and mix till coated evenly. (Mix should not be too watery)
Deep fry the pieces.
Drain on paper towels.
Serve hot with tomato ketchup as starters.

Sunday, April 20, 2014

Chicken Jeeraga Samba Rice Biriyani

Jeeraga Samba Rice 1 kg(5 cups) (Use Basmati rice if you want a traditional Biriyani look)
Chicken pieces 1 kg
Prepare the following and keep separately:
Ginger garlic paste 4 tbsp
6 green chilies and 6 red chillies, ground to a paste
Mint leaves, 1 cup and coriander leaves 1 cup ground to a fine paste
Sambar onions 6 pieces, ground to a fine paste
2 Big Onions sliced into long thin pieces
2 Tomatoes, chopped into big pieces
Ghee 100 ml
Oil 100 ml
Grind to coarse powder:
Cinnamon 3 inch pieces
Cloves 8 pieces
Javitri (jathi pathri) 2 tsp
Cardamom 6
(You can substitute 1tsp garam masala for this)
Salt  to taste(approximately 1tsp for 1 cup measure of raw rice)
Bay leaves 8
Curd 1 cup
1tbsp each chopped mint and coriander leaves

Soak washed rice for 20 minutes.
Heat the oil in a pressure cooker
Put in the ginger garlic paste and fry till golden.
Add the masala powder and bay leaves and stir.
Add the onion paste. Stir.
Add the sliced onions and saute. Add the chopped tomatoes and saute.
Add the mint coriander paste. Stir well.
Add the chicken pieces and stir well till the masala is absorbed in the chicken.
Add the curd, chopped mint and coriander leaves and turmeric.
Add 8 cups of water for 5 cups of rice and salt.
When it starts boiling add the washed rice.
When it boils again, wait till water starts reducing and cook on medium heat, closing the cooker with the lid. Don't put on the weight.
After 5 minutes, open the lid and add the ghee.
Stir well and close the lid and put on the weight.
Cook on very low heat for 5 minutes.
Turn off the heat.
Open the cooker after 5 minutes.
Biriyani is ready.
Serve hot with onion raitha.

Friday, April 11, 2014

Fish Curry

4 slices of fish
2 onions,(Or a handful of sambar onions preferable) chopped into big pieces
3 tomatoes, chopped fine
5 cloves of garlic chopped into big pieces
tamarind lemon sized, made into juice with two cups of water.
1tsp methi seeds
1/2 tsp mustard seeds
1 sprig curry leaves
1 tbsp sesame or any vegetable oil
1tbsp chilli powder (or Aachi kolambu milagai thool)
2 tsp coriander powder
1/2 tsp  turmeric powder
1 and a half tsp salt

Grind to a paste: 4 dried red chilli, a tsp of turmeric, a clove of garlic, a quarter inch piece of ginger, 1 tbsp grated coconut, half tsp of salt and a tbsp of tamarind water.

Wash the fish pieces in water with a tsp of turmeric and a tsp of salt dissolved in it to get rid of the fishy smell. Drain and apply the ground paste. Keep aside till the sauce is getting ready as below.

Heat the oil on a thick bottomed vessel.
Put in the mustard and methi seeds.
When they pop, add the curry leaves, then the chopped onions and garlic.
When they are sauteed till transparent, add the tomato and salt. Saute till it is mushy and blended into a thick paste.
Add the masala powders and saute for a minute.
 Add the tamarind water and bring to boil. Simmer till the raw smell of the masala goes off.
Add the marinated fish pieces along with the paste and bring to boil again.
Simmer on very low heat till the fish is done. (About five minutes). Check for salt.
Take off heat.
Sprinkle 1/2 tsp of aniseeds powder (1tsp dry roasted and powdered coarsely) on top.
Rest for 15 minutes in a serving dish before serving with freshly cooked rice.

Coconut Burfi

 Coconut Burfi


Take 1 coconut grated finely. Measure the grated coconut.

Take one and a half times sugar for one measure of coconut.

Heat one tbsp ghee in a thick bottomed vessel.

Fry 2 tbsp coarsely chopped cashewnuts and almonds till golden brown and keep aside.

Add the coconut gratings and sugar with one tbsp water and keep stirring on medium heat.

Coconut will become watery and syrupy soon. Keep stirring so that it doesn't burn.

When it starts bubbling and frothing white you can see it leaves the sides too. Add a tbsp of ghee, the fried cashew and stir well. Switch off the stove or else it will start browning.

(If you like the cardamom flavor add a tsp of powdered cardamom too. But the coconut itself is so flavorful you can skip it.)

Immediately pour onto a square rimmed dish greased with ghee.

Make horizontally and vertical cuts to make small squares of the burfi when it is still hot, with a greased knife.

When cool, gently nudge the pieces out with the flat end of a knife.

Enjoy! You can keep them outside in an airtight container for a week.