Tuesday, May 29, 2018

Baked Potato and Quinoa cakes along with a Yogurt Dip

This past week, I was little busy with my daughter's birthday. It was a unicorn themed birthday. I will make a post about it some other time. Nowadays Ramadhan fasting is going on in full swing. At home, my mom makes delicious, mouthwatering appetizers for iftar. It would be a nice gathering of family members during iftar.

Here in the US, I will be trying to make daily different varieties of dishes during iftar time. One among them is this potato and quinoa cakes. I got the recipe from Healthy Living James, which has a collection of healthy and nutritious food, which I like to google always. The recipes on the blog are so simple and less time-consuming.

These potatoes and quinoa cakes are so easy to make. Boil the quinoa and potatoes, mix them along with the spices and bake them till done. A healthy and delicious snack will be ready within minutes.

  1. Boiled Quinoa- 1/2 Cup
  2. Boiled Potatoes- 3 nos
  3. Onions(chopped)- 2 nos
  4. Garlic (minced)- 4nos
  5. Olive Oil- 3tbsp
  6. Paprika- 1tsp
  7. Red Chilli Flakes- 2tsp
  8. Lemon Juice- 1
  9. Cilantro- handful
  10. Salt- as required


  1. Add oil to a pan, saute the chopped onions and garlic till translucent. Add the paprika, chili flakes.
  2. Meanwhile mash the potatoes in a mixing bowl, add all the ingredients along with the above-made d onions- garlic mixture. Mix well, shape in the form of patties.
  3. Arrange them in a baking tray, spray some olive oil on top and bake for about 40 minutes. Flip in between. Enjoy the yogurt dip.

Yogurt Dip:

  1. Yogurt- 1 Cup
  2. Lemon Juice- 1/2 lime
  3. Chilli Flakes- 2 Tsp
  4. Cilantro- few
  5. Salt- as required


  • Mix everything and serve.

Wednesday, May 16, 2018

Mutton Do Pyaza/ Mutton in Onion Gravy

Mutton Do pyaza is a classic North Indian dish in which onions are added twice in two different ways. Loads of Onions are added at two stages, sliced and ground. This dish is full of flavors. The mutton pieces are slowly braised on low heat in which the onions are added at two different stages.
This dish is very rich, spicy and loaded with flavors. We can prepare this dish using chicken or veggies of your choice. An amazingly flavored lip-smacking dish can be prepared within no time using all the ingredients available in your kitchen.

The beauty of a perfect mutton do pyaza lies in the caramelization of the onions. As a kid, I remember the first time my mom made this dish using chicken. She got this recipe from a paper cut out, which she always does whenever she sees a recipe in magazines or newspapers. A perfect dish during festive time and get-togethers. We can have this along with chapatis, naans or with pulav. I am sure that this will be a super hit among everyone.

If you are a mutton fan, do try this, I swear that you will enjoy this dish to the core.
  1. Mutton- 2 lbs/ 1 kg
  2. Onions- 3 nos
  3. Ginger- Garlic Paste- 1 tbsp
  4. Red Chilli powder- 1 tbsp
  5. Coriander Powder- 1/2 tbsp
  6. Turmeric Powder- 1 Tsp
  7. Cumin Powder- 1 Tsp
  8. Garam Masala Powder- 1 Tsp
  9. Red Chilis- 4-5 nos
  10. Oil- 2 tbsp
  11. Salt- as required


  1. Finely slice 1 onion and grind remaining 2 onions and keep them aside.
  2. Heat oil in a big pot, add the sliced onions along with ginger- garlic paste and saute well till the raw smell disappears and everything gets mixed well.
  3. Meanwhile, add the clean and drained mutton pieces and braise well on high heat for 5 minutes and then lower the flame, braise the meat till it releases water.
  4. Add all the powders, mix well so that the meat is coated well with the spices. At this point add the ground onion paste, stir. Let it cook for 5 minutes. Adjust the salt accordingly.
  5. Pour 2 cups of water and pressure cook the meat along with the spices till soft and tender.
  6. When the gravy thickens, switch off the flame and serve along with rotis. 

Thursday, May 10, 2018

Andhra Style Stuffed Ivy Gourd Fry/ Gutti Dondakaya Vepudu

Stuffed Ivy gourd is one of my favorite dishes which my mom makes often. I love anything made out of ivy gourd. When in school, if any of my friends brought the stuffed ivy gourd, I used to trade them with my food and I enjoyed eating this stuffed version. I love to eat Andhra food a lot. My mom makes the best version. During school days, for lunch box along with rice, she used to send me varieties of dishes. She is an expert in Kerala cuisine but most of the traditional Andhra dishes, she used to learn and prepare for us. Feeling very nostalgic.

This is an easy dish which can be prepared within no time through the preparation part of slicing the ivy gourd is little time consuming, but worth the effort. Just roast and grind all the spices and stuff the paste in ivy gourd and fry them in little oil till soft and tender. Voila... a mouthwatering dish is ready to go with hot steaming rice.

This stir-fry has a nice crunchy outside and nutty flavor inside. Hope you all might like it. Try it out and let me know...
Ivy Gourd- 10- 15nos
Red Chilis- 3 nos
Sesame Seeds- 2 tbsp
Peanuts- 1/4 Cup
Urad Dal- 1 tbsp
Coriander Seeds- 1 tbsp
Oil- 2 tbsp
Mustard Seeds-1 tbsp
Cumin Seeds-1 tsp
Heat 1 tbsp of oil, roast the red chilis, urad dal, peanuts, coriander seeds and urad dal. When roasted well switch off the flame and let it cool. Grind to a fine paste along with required amount of salt and water.
Chop the ends of the ivy gourd and slit lengthwise. Stuff the above made paste in the ivy guard and keep this aside.
Heat the remaining oil in a wok, splutter the mustard and cumin seeds.
Add the stuffed ivy gourd, stir for 5 minutes on a medium flame. Close with a lid and let this cook for about 10- 15 minutes on a slow flame, stirring in between.
Once when they turn soft and cooked, switch off the flame and serve along with hot steamed rice.

Tuesday, May 1, 2018

Baked Rosemary infused Garlicky Chicken

Baked chicken drumsticks have a crispy outside and soft, juicy inside. This is an easy baked chicken drumstick recipe that is bursting out of flavors. This dish takes very less time if all the ingredients are handy.



I have got rosemary plant which I wanted to use in any of my dishes and so it ended up in this which is very well blended with the other ingredients. Usually, we will have baked dishes for dinner and when it comes to these chicken pieces I will marinate some to fry for my kids and baked for us.
I have added almost all the herbs I found in the kitchen and also the fresh rosemary and a small sprig of fresh oregano which was growing in my garden. The aroma of the herbs, rosemary, garlic that comes out of the oven when it gets baked is heavenly.
before baking

The secret of the best-baked chicken legs is to broil. Yes, it's true, after you bake the chicken just keep it for few more minutes to broil. You will get crispy and browned chicken.

A perfect baked chicken with a plate of salad will make anyone happy. A delicious and a healthy dish which everyone loves.Just try this easy finger licking dish and let me know.


  1. Chicken Drumsticks- 5 nos
  2. Garlic (chopped)- 6-7 Cloves
  3. Fresh Rosemary Leaves- 4 sprigs
  4. Dried Herbs(Thyme, basil, Oregano)- 2 tbsp
  5. Smoked Paprika- 1/2 tbsp
  6. Red Chilli powder- 1 Tsp
  7. Cumin powder- 1 Tsp
  8. Turmeric Powder- 1 Tsp
  9. Olive Oil- 2 tbsp
  10. Salt- as required


  1. Clean, wash and drain the chicken. Keep this aside.
  2. In a mixing bowl add all the ingredients along with the chicken drumsticks. Rub the herb mixture well onto the chicken pieces and let it sit for 30 minutes.
  3. Meanwhile, Preheat the oven to 350 degrees F. Arrange the marinated chicken pieces in the baking tray.
  4. Bake for about 20- 25 minutes and then broil for another 5-8 minutes. Enjoy baked chicken drumsticks along with a healthy salad.

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