Aloo Kofte Curry

Sometimes the mind works overtime. I had been fantasizing about spending the whole Saturday in the kitchen trying out my new recipes…..basically my own creations. One of them was aloo kofte curry. Basically potato balls in tomato curry. To give it a twist, I decided to stuff the potato balls with carrot. Turned out yummy though a little high on calories. Best save this dish in the once-in-a-blue-moon list.

Preparation Time – 45 mins

Servings – 4 people

Ingredients for Aloo Kofte

5 potatoes

1 carrot

A handful of raisins

2 tblsp cornflour

2 tblsp Salt

1 tblsp Red chilli powder

Edible red color


Boil the potatoes and mash them. Mix in cornflour, salt and red chilli powder. Keep the salt a little on the strong side for better flavor. Grate the carrots and mix a small quantity of red color in it. Keep aside. Now wet your palm and place a small piece of potato mash on it. Pat it to make a flat disk of 1 inch diameter. Place a small quantity of grated carrots on it along with a raisin. Now place a small disk of mash on top of this and seal the sides. Make the mash into a small ball taking care that the carrots do not mix with the potato. Heat the oil in a pan and deep fry the balls till golden brown. Drain the oil on a tissue. Serve in tomato gravy.


Coconut Cake – Slow Cooker Recipe

My mom made coconut cake once when I was a kid and it tasted awesome to say the least. I do not know how she made it but I created a recipe of my own for the cake. Turned out well according to HD J


1 cup refined flour (maida)

1 cup coconut, dessicated

½ cup ghee (unsalted butter)

¾ cup sugar

2 eggs

2 tblsp baking powder

1 tblsp vanilla essence

½ cup milk

Beat the egg yolks, ghee and sugar together till light and fluffy. Sieve flour with baking powder. Add the egg mix and vanilla essence. Add a little milk to achieve pouring consistency. Mix in coconut powder. Heat a pressure cooker on high flame. Grease a baking dish and dust properly with flour. Pour in the batter and bake on low flame for half an hour.


Tip: Coconut cake tastes best when cooled.

Leftover Queen – Fried Rice

Sometimes you end up cooking more rice than is required cos there are guests in the house and you don’t know how much will be required. Sometimes, the family members do not have much appetite and rice is left. If you have 1 or more cups of rice, there is no need to throw it away. You can recycle it and present it in a delightful way in the next meal (and no one will know 😉 )


1 cup Leftover Rice

1 tblsp oil

1 tsp zeera

1 onion

1 tblsp haldi

Salt to taste

Heat oil in a pan and add zeera to it. Dice onion and fry it. Add the leftover rice to this along with haldi and salt and cook on sim for 5-7 minutes. Serve hot.

Leftover Queen – Beans and Carrots Grilled Sandwich

Yesterday we made beans and carrots sabzi. Unfortunately, we started too late to make it and by the time it was ready, half our dinner was over. We were really hungry after a long day at office and after cooking dinner….. So half the vegetable was left. Good thing was that it was the dry sort. HD said that we should throw it away cos I don’t like the smell of beans and he won’t eat the leftover anyways….but I had this brilliant idea about making grilled sandwiches for breakfast out of it. So we stored it in the fridge. Today morning, it served for tasty grilled sandwiches.

Preparation time – 20 mins

Servings – 4 pieces


1 cup leftover beans and carrots sabzi

8 slices of bread

4 slices of cheese

Salt and Pepper to taste


Lay a slice of cheese on a slice of bread. Spread 1 tblsp of beans and carrot on it. Add salt and pepper and top it with another slice of bread. Apply oil on both the bread pices and grill for 10 minutes. Serve with tomato ketchup.

Fruit Chaat – Health Recipe

Tired of eating same old apples and oranges and papayas for breakfast?

Got fruits rotting in the fridge cos no one is willing to touch them?

It is 4 O’clock in the afternoon and your stomach is rumbling. There is nothing tasty to eat…

Wanna whip up a dessert in a jiffy?


The answer to all the above questions is Fruit Chaat.


Take all the fruits you have got stored up. No limits to mix and match. No limits to what goes. Just take out those apples, oranges, grapes, bananas or anything else you have. Dice into small pieces. Make sure they are small enough to be popped into the mouth directly….no cutting required. You can add in papayas, kiwi, watermelon and just about anything you like here. Add a whole lot of healthy and nutritious nuts – cashews, almonds, raisins. Again, no bars on your choice. Sprinkle salt and castor sugar and top off with lemon juice. Mix thoroughly and refridgerate.


Serve chilled for best flavor.

Coconut Chutney

Coconut Chutney or Nariyal Chutney is a South Indian delicacy that goes will with idli and dosa. The chief ingredients are coconut and curd which are good for health providing fibre and digestion rich enzymes. Coconut chutney keeps good for a few days when refridgerated.


½ cup coconut, dessicated

½ cup curd

2 tblsp chana dal

1 tblsp urad dal

1 tblsp rai

1 tblsp oil

1 green chilli

Salt to taste

Roast chana dal till light pink and grind it with coconut, curd and green chilli. Add water to obtain consistancy of your choice. Heat oil in a pan and add rai. When it starts to splutter, add urad dal to make tadka. Add this tadka to the coconut chutney along with salt to provide extra taste. Refridgerate the chutney till further use.


Tip: If the chutney solidifies on cooling, add water or even better, curd water, to obtain the consistancy of your choice.

Rawa Idli

I made idli from scratch for the first time yesterday……yaaaaaaaaaaaaaaaaayyyyy 🙂 It was an experiment that reeked of failure but ended in success….he he he. For the first time I did not use Instant Idli Mix though I had bought it just in case of trouble. I thought I am in Chennai and I have never prepared a South Indian dish. So rawa idli, coconut chutney and sambar was the outcome. The preparation time is huge but if it is factored in the day’s schedule, idli is not too tough. It just requires prioritizing.


2 cups rawa (suji or semolina)

2 cups curd

2 tblsp salt

1 tblsp oil

1 tblsp urad dal

1 tblsp rai

2 tblsp broken cashewnuts

1 sashe Eno

Rawa Idli
Rawa Idli

Mix rawa, curd and salt and keep overnight to ferment. Add water if the consistency is too thick. Heat oil in a pan. Add rai and when that starts to splutter, add urad dal and cashewnuts and fry them till they turn slightly pink. Add this to the rawa mixture. Now the batter is ready. Just before you want to make idlis, add the Eno to it. This will keep the idlis soft. Oil the idli cups in idli-maker and pour 1 tblsp of mixture on each. Steam it for 15 minutes. Serve with coconut chutney and sambar.


Tip: Let the idlis cool before removing them from the idli-maker. This will facilitate easy removal and the idlis will not break. The effect of Eno will not last long so oil the idli-plates and then add Eno so you can prepare the idlis immediately.