Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
This Barnyard millet/Kuthiravalli/sanwa/Oodal upma is full of fibre and Iron, it is good for heart health and controlling blood sugar.
Ingredients Barnyard millet 1/2 cup, soak overnight and cook till soft in 1 and half cups water adding salt to taste.
Oil 1 tbsp Mustard seeds 1/4 tsp Urad dal 1/4 tsp Chana dal 1/2 tsp Green chillis 2 Turmeric powder a pinch Hing a pinch Carrot 1 Green peas 1/2 cup Ginger a small piece Groundnuts or cashewnuts 1 Tbsp Curry Leaves few Onion 1 Grated Coconut 2 Tbsp optional
Seasoning is the process of baking oil into the iron to create a natural, non-stick patina through polymerization. Even if your pan came “pre-seasoned,” adding your own layer makes it much more durable.
1. The Step-by-Step Method Step 1: Clean & Dry Scrub the pan with warm water and a little mild soap (yes, a little soap is fine for this step!).
Crucial: Dry it immediately with a towel, then put it on a stovetop burner for 2–3 minutes on low heat to ensure every microscopic drop of moisture has evaporated.
Step 2: Apply a Very Thin Layer of Oil Pour about a teaspoon or less of oil into the warm pan. Rub it all over on the inside.
Quick Tips for Longevity Never soak it in the sink. Always dry it on the stove after washing to prevent rust.
Cast iron pans are a favorite for a reason—they are virtually indestructible and get better with age. There’s just something about the sear you get from a well-seasoned cast iron. No coatings, no chemicals, just 100 years of tradition . Title: 3 Myths About Cast Iron Pans ”You can’t use soap.” False! A little mild dish soap won’t hurt your seasoning. Just avoid the dishwasher. ”They are high maintenance.” Not really. Just dry it immediately after washing and rub in a tiny bit of oil. ”You can’t cook acidic foods.” You can! A quick tomato sauce won’t strip your seasoning if the pan is well-maintained. Pro-tip: Always preheat your pan for at least 5 minutes before adding food for the ultimate non-stick experience. If it’s not heavy enough to be used as a self-defense weapon, is it even a real frying pan?
Begun Bhaja is the ultimate Bengali comfort food—simple, elegant, and deeply satisfying. While there are many variations, the traditional version relies on thick slices of large eggplants, a specific marinade, and the pungent aroma of mustard oil. Here is how to make authentic Bengali Begun Bhaja.
Ingredients **1 large Eggplant (Begun): Look for the large, round variety (often used for Baingan Bharta). It should feel light for its size, which usually means fewer seeds. 1 tsp Turmeric Powder 1/2 tsp Kashmiri Red Chili Powder (optional, for color and a bit of heat) **1/2 tsp Sugar: This is the “secret” ingredient that helps the eggplant caramelize and get that beautiful dark golden-brown color. Salt: To taste. Mustard Oil: For shallow frying (essential for the authentic flavor). Optional: 1 tbsp Rice flour or Semolina (if you want an extra-crispy exterior). Step-by-Step Instructions 1. Prep the Eggplant Wash the eggplant and pat it dry. Slice it into thick rounds—about 1 to 1.5 cm thick. If the slices are too thin, they will become mushy; if they are thick, they stay creamy and “meaty” inside. 2. The Marinade In a small bowl, mix the salt, turmeric, sugar, and chili powder. Rub this spice mix generously on both sides of each eggplant slice. Pro Tip: Let the marinated slices sit for about 10–15 minutes. The salt will draw out a little moisture, helping the spices penetrate and ensuring the eggplant cooks evenly. 3. Heat the Oil Heat a generous amount of mustard oil in a wide frying pan. Wait until the oil reaches its smoking point (you’ll see thin wisps of smoke), then lower the heat. This removes the raw, bitter edge of the mustard oil. 4. Fry to Perfection Carefully slide the slices into the hot oil. Fry on medium-low heat. First side: Fry for 3–4 minutes until it turns a deep golden brown. Flip: Carefully turn the slices over and fry the other side. The Texture: You are looking for a slightly charred, caramelized exterior and a soft, buttery interior. 5. Drain and Serve Once both sides are dark and tender, remove them from the pan. Place them on a paper towel for just a few seconds to soak up excess oil. Best Ways to Enjoy It Begun Bhaja is rarely eaten alone. It is traditionally served hot as a side dish with: Khichuri: The classic rainy-day meal. Luchi: Fluffy deep-fried flatbreads. Dal and Bhaat: Simple yellow dal and steamed rice. Source: Gemini
Recheado masala is a basic masala in every Goan kitchen and is used for marinating fish, chicken or red meats for pan frying of stir frying. This is an instant masala, in case your run out of your precious stock of your original rechead masala.
Ingredients
1/2 cup Kashmiri chili powder
1.5 tbsp. Jeerem Meerem powder
2 tbsp. ginger garlic paste
2 tbsp. tomato Ketchup
5 tbsp. vinegar plus more if required
1 tbsp. coriander powder
1 tbsp. sugar (optional) I have skipped the sugar.
As you will notice, salt is not added to the masala. So before applying the masala to marinate the fish, etc. do add salt, as per your taste.
Stuffed Karela (Bitter Gourd, Bitter Melon)An excellent recipe for Bitter Gourd lovers. Light and without excessive spices.Karelas also called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more.
Ingredients
12 Bitter Gourds (small sized)
15 to 20 button onions (optional)
2 large onions
2 large tomatoes
8 cloves garlic
1 tsp. coriander powder
½ tsp. cumin powder
1 tsp. Amchur (dry mango powder)
½ tsp. turmeric
½ tsp. chilli powder or to taste
½ tsp. salt plus some salt for applying to the gourds
2 to 3 tbsp. Oil
Cut off the head and tail of the gourd and peel/scrape the warty exterior. Make a slit on one side and scoop out the seeds and flesh. Discard. Wash and apply salt to the karelas and set aside.
Peel and wash the button onions, if using, and set aside.
Chop the onions, tomatoes and garlic and grind to a chunky paste.
Heat a wide pan, add a tbsp. of oil. The Karelas would have released some water, discard and add the gourds to the hot pan, saute to light brown on all sides. Remove and set aside to cool.
To the same pan, add 2 tbsp. oil. When hot, add the ground onion tomato paste, the button onions and the masala powders and salt, to taste. Bear in mind that the Karelas are already salted. Cook till moisture evaporates. Keep aside to cool.
When cool, stuff the karelas with the stuffing. Place on the pan. Add some water and cook till done and dry. Serve hot. Enjoy with roti or rice, as you wish.
If you could be someone else for a day, who would you be, and why?
I would certainly like to be a professional Chef. I love cooking and feeding people but would have loved to learn professional cooking to know the nuances, intricacies and methods of cooking. Secondly, would love to learn the science of food, but that is a different field altogether.
(For carrot pickle, use 2 kgs.carrots and omit papaya and gerkins)
Roast & grind to a paste in vinegar
100 gms red chillies
1 ½ tsp. mustard seeds
1 tsp. cumin seeds
1 ½ tsp. turmeric powder
1 tsp. black pepper
½ tsp. fenugreek seeds
1 ts. asafoetida (hing)
Method
Wash vegetables, drain and cut into thin strips. Do not wash after cutting. Salt well and dry in the sun for 2 days. Chop the green chillies, ginger and garlic finely. Boil oil in a vessel, add mustard seeds and curry leaves. Then add the cut masala and fry till light brown. Add the ground masala paste, remaining vinegar and sugar and cook 5 to 10 minutes. Then add the dried vegetables and mix well. Bottle when cool.
The nutritional composition of clams is very rich and diverse. 100g of clam contains 140 mg of Omega-3, 240 mg of Iodine, etc. Adding clams to the menu every week will effectively strengthen health.
Ingredients
1 Kg. Tisreo (Clams)
1 cup fresh coconut
1 Onion, sliced
5 flakes garlic, crushed
1 tbsp. tamarind pulp or 4 to 5 flakes kokum soaked in water
1 tsp. jaggery or sugar (optional)
2 tbsp. oil
½ tsp. Salt or to taste
Roast and grind to a powder
8 Kashmiri chillis
1 tbs. coriander seeds
1 tsp. cumin seeds
1 tsp. mustard seeds
½ tsp. black pwpper
½ tsp. turmeric powder
Method
Immerse the clams in plenty of water to separate the sand and other dirt and wash well in several changes of water to completely remove the sand. Discard any open or broken clams. They should be completely closed, which means they are alive and fresh. Wash the shells well to remove dirt is any.
Place the clams in a vessel, add some water and steam the clams just until the shell opens to facilitate cleaning. Cool and remove one half of the shell, retaining the shell on the other half and discard the empty shell. Discard the water used for steaming as it would contain some sand and impurities.
Heat oil in a vessel and add the sliced onion and garlic till light brown. Then add the powdered masala, add a little water and toss for a minute. Add the Tisreo with 1 cup of water and ½ tsp. salt, bring to a boil and cook for 3 to 5 minutes.
Add the fresh coconut and the tamarind pulp and cook further 3 minutes till oil surfaces. Adjust seasoning. Serve hot.
Ingredients (This recipe may be used for 2 to 4 cups sprouts)
2 cups Sprouted Matki (Moth beans)
2 cups Sprouted Mong (Green Gram)
2 medium potatoes, chopped finely
1 large tomato, chopped
2 tbsp. red chilli powder (I used Kashmiri lal) Normal chilli powder will make it extra spicy!
1/4 tsp. Asafoetida (Hing)
1/2 tsp. turmeric powder
1 tsp. cumin seeds
1 tsp. mustard seeds
10 curry leaves
3 green chillis
2 medium onions chopped
4 flakes Kokum, wash and soak in 1/4 up water
1 tsp. full garam masala powder
2 tsp. full coriander seeds powder
1 tsp. cumin seeds powder
1 tsp. sugar (optional)
Salt to taste
3 tbsp. oil
To roast and grind to a paste with small ball tamarind
1 medium onion, sliced
8 flakes garlic, peeled
1 tbsp. poppy seeds ( forgot, would have loved to add)
1″ pc. ginger, cleaned and sliced
3 tbsp. dry coconut
Garnish: Chopped onion, Coriander leaves, Mixed Farsan or Chivda, Lemon, Pav to serve.
Rinse sprouts and boil with sufficient water. Add the potatoes, 1 tsp. of the chilli powder, 1/2 tsp. turmeric powder, hing and 1 tsp. salt till soft for 30 minutes. In a cooker 3 whistles. Usually potato bhaji is made separately but I added with the sprouts, eliminating this step. Meanwhile, roast the ingredients for the misal masala and grind to a paste with tamarind and required water.
In a separate vessel, heat the oil, add the mustard seeds, cumin seeds, then curry leaves, chopped onion and green chillismand saute till translucent. Add salt and sugar and the chopped tomato and cook till tomato turns soft. Then add the ground masala paste, garam masala, cumin and coriander powder and mix well. Add the kokum with the water. Mix and cook till oil surfaces. Then add the sprouts mixture and add more water if required as the consistency of the gravy should be thin. Adjust seasoning and simmer 10 minutes till gravy appears red and glossy. To serve:Take a bowl and add 2 tbsp. farsan, top with the misal. Garnish with 1 or 2 tbsp. farsan, chopped onion, coriander leaves and serve with pav and lemon. Optional serve with yogurt and sliced carrot, cucumber and tomatoes. Enjoy spicy, tangy zanzhanith misal pav!!
What are your morning rituals? What does the first hour of your day look like?
My day usually starts on a busy note!
Upon waking and going through my morning ablutions… I make a cup of tea for the ‘man of the house’!
Then get going with preparing breakfast which is usually Indian breakfast of Dosas, Idli, Upma, Chapatis, once a week Omlette, fried eggs with bacon, etc. A variation in daily breakfast.
So the first hour of the day, I am literally on my feet.
A spiced and tart potato salad garnished with fresh pomegranate. Easily doubles-up as a healthy ‘Chaat’ to have with a steaming cup of tea! Serve as a stater appetizer, accompaniment, salad or as a snack! A versatile dish that can be served in so many ways….
Ingredients
1 1/2 cup boiled potatoes, cut into
1 cup boiled Bengal gram/Chick Peas (if using canned used 400 gm. can, drained).
1/2 cup Pomegranate
1/2 cup mint leaves
1 medium onion
1 medium tomato
Dressing
Lemon juice
1 heaped tsp. Cumin powder
1 heaped tsp.. Chaat masala
3 to 5 tbsp. olive oil
Sal to taste
Pepper or to taste (optional)
Boil 2 to 3 medium potatoes and cut into cubes. Mix the bengal gram, potatoes, pomegranate, cumin powder, chaat masala, oil and mix well and season with pepper and salt if required. Garnish with mint leaves, onion rings and tomatoes. Serve as a salad, an accompaniment, a snack, appetiser or a starter. Very versatile and can be served in so many ways.
This is a Parsi recipe and they usually serve these cutlets (cutless as they call it!) with a tomato gravy. I love the cutlets my mother made, her recipe is on page 100 of the book “Mais Recipes” Minced Beef Cutlets. But my daughter sometimes likes these cutlets as she calls them “Spicy Cutlets”, hence the title….
Ingredients
1 lb. minced beef/lamb or chicken
1 large potato, cut into small cubes
2 medium onions, chopped
4 green chillies, chopped
4 large garlic cloves chopped
Half a small bunch coriander leaves, chopped
6 to 8 mint leaves, chopped
1 heaped tsp. garlic paste
1 heaped tsp ginger paste
½ tsp. red chilli powder
1/2 tsp. coriander powder
½ tsp. cumin powder
¼ tsp. garam masala powder
½ tsp. raw papaya paste or finely grated (optional) Makes the mince tender
1 tbsp. bread crumbs (optional)
½ tsp. Salt or to taste
Oil for frying
Egg & bread crumbs for coating
Method
Wash the mince well and drain complete
If its frozen mince, not necessary to wash.
Squeeze out all the water and place in a bowl, add the onions, green chillies, mint and coriander leaves, potato cubes, garlic, cumin, chilli, coriander & garam masala powder, ginger garlic paste, salt raw papaya, salt, bread crumbs, if using. Mix well and leave to marinate for couple of hours or over night.
Make into small round patties, dip in beaten egg, roll in bread crumbs and fry on medium flame 10 minutes on each side, till golden brown.
Drain on absorbent paper and serve hot garnished with lemon and onions as an appetiser, starter, or with a main meal.
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