Tag Archives: homemade

Creamy Green n Red Pepper Pasta: Recipe

This quick and easy to prepare creamy Green Pepper Pasta can home handy when you are not in the mood for an elaborate meal but want something delicious made in a jiffy. One of my favourites, obviously.


500 gms tagliatelle

1 Tbsp cooking oil

1 Green pepper

1 red pepper

300 ml parmesan cheese

100 ml double cream

200 ml creme fraiche

2 tbsp butter

salt and pepper


Boil pasta in water with salt and oil  till al dente.

Rinse with cold water

Dice peppers into cubes. Mix together with cheese, creme fraiche and cream.  sprinkle salt and pepper as per taste.

Place pasta in an oven proof dish.

Sprinkle chopped peppers. Pour over the cheese mixture and bake at 225 degrees C for approx 15 minutes

Remove from oven, let it stand and serve hot.



Recipe: Hungarian Chicken with Eggs


A simple recipe, can be made at home in minutes with minimal ingredients. Delicious and filling.


200 gms chicken salami

4 chicken frankfurters

2 onions sliced finely

3 tomato slices

2 green peppers cut into fine strips

4 eggs lightly beaten

I tbsp oil

Pepper powder

Paprika powder

Salt to taste


  • Cut salami into strips and frankfurters into 2 cm pieces. Heat oil in a pan and lightly saute both for a few minutes.
  • Add chopped onions and peppers and saute, allowing them to turn tender.
  • Add tomato slices, and mix well on a low flame.
  • Pour beaten eggs and stir till set.
  • Sprinkle salt, pepper, paprika powder and serve immediately.

Note: Pairs well with bread/ Indian pav

Coconut Rice: Recipe

One of my comfort foods when I am not in a mood to cook an elaborate full meal. Try this simple recipe of mine. You will love it



1 cup rice

3tbsp ghee

1tsp mustard seeds

2 cups fresh grated coconut

5 red chillies (split)

1 tsp urad dal

6 cashew nuts chopped

fresh curry leaves

salt to taste


Boil the rice with salt and spread it on a plate.

Heat ghee in a pan, add mustard seeds. When they begin to splutter, add urad dal and red chillies. Add curry leaves.

Add cashew nuts. Then add coconut after cashew nuts have turned golden brown.

Saute coconut on a low flame, until it turns golden. Add salt if required.

Add cooked rice and mix well.

Remove from flame and serve hot with pickle and papads or curd.

Punjab di Rasoi

Punjabi food is not all about cashew and cream. So true. Being a Punjabi, no one knows that better than I do. But not many know and believe that to be true. Seeing Master Chef Jyoti Arora debunk that myth and serve simple, ghar ka lazeez khana, at the Rasoi, Lotus Café, JW Marriott Mumbai, was pure delight for the taste buds. She is a culinary magician. Dedicated, passionate and honest in her cooking.


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Her flavours were authentic, I could vouch for that. The ingredients used, fresh and wholesome and the recipes straight from mom’s kitchen. No short cuts or reeking of commercialisation. There is clearly no compromise for Jyoti Arora.

The entire meal was not just a gastronomic journey for me, but one of pure nostalgia. As, having lost my mother, many years ago, I miss this kind of cooking. What was interesting was that she does not try too hard for a fancy presentation too. It is rustic and robust food that she serves. so confident is she of her cooking and the taste of the food that nothing else matters, I guess.

Each dish was painstakingly and lovingly prepared. But I shall not detail each of those masterpieces.

I am going to pick my three favourites, that made the meal special. Pede ki lassi, Gur ka halwa and Katlamae.

Pede ki lassi was no ordinary Lassi. Naturally, with the addition of the Peda aka, sweet or mithai made from khoya or mawa, that too from Amritsar. Thankfully it was not sickeningly sweet, yet delicious. It not only quenched one’s thirst but also appeased the taste buds. Heavy undoubtedly, but I was not complaining. Unforgettable. It was the perfect start to a memorable meal.

Katlamae or the Indian flatbread, typical of Amritsar. Karah Katlama is famous duo. The local halwa of Amritsar is generally eaten with this bread. Chef Jyoti’s version was luscious. Crispy, yet soft, the katlamae paired amazingly well with the halwa and chole. Reminded me of my childhood instantly.

The gur ka halwa instantly won my heart. Generously laced with ghee, it had the distinct flavour of gur or sugar cane jaggery and simply melt in the mouth. Someone who even does not enjoy sweets too much would be bowled over by this one.

What can I say of the experience? I was savouring Master Chef Jyoti’s meal for the first time. It was an evening I will not forget easily and my taste buds most certainly, never.

Boondi Ladoo: Recipe

A bit tedious to make, but one of my favourite Indian sweet (mithai) recipes for the festive season, specially Diwali.

Ingredients :


2 cups gram flour(besan)

2 cups ghee

3/4 cups sugar

2 tbsp finely chopped almonds

1/2 tsp elaichi powder

A pinch of saffron colour


Mix besan with just enough water to make a thick batter. Add colour.  Blend well. Heat ghee. Through a sieve, gently put drops into the hot ghee. Fry till dark golden and drain out. Repeat process till batter is finished. Put aside the fried drops or boondi. For syrup, heat sugar with 3/4 cup water and make a sticky syrup. Add fried boondi, almonds, cardamom powder and mix well. While still warm, shape the syrup-coated boondi into round ladoos, and leave to cool and dry.

Aamer payesh (Mango Kheer) : Recipe

Ingredients : 

1 -2 Mango, ripe 

3 cups Milk (c0ndensed or whole)

50 gms raw rice 

50 gms Jaggery

For garnishing

a few chopped cashews 

elaichi (cardamom)


Wash & Boil rice in cup of milk in a pressure cooker.

Peel the mango, cut into small pieces.

Boil the remaining two cups of milk in a kadai, till it gets reduced to one-and-a-half cups and changes colour.

Add the mango pieces, the boiled rice and jaggery and stir well for few minutes.

Garnish with cashews and elaichi. Serve  hot or cold.