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Spaghetti Butter Garlic Prawns….

Spaghetti Butter Garlic Prawns....

You know how cleaning up prawns is… I was so caught up with half a kilo of prawn cleaning today that I completely lost track of time,hunger began to creep in, had no lunch ready, a glance at the wall clock, it read thirty past two. K was home, I had to put together a quick lunch. I took a frantic look around my kitchen (my morning plans of preparing some basa fish curry would not hold good for now) & my eyes fell on small pile of garlic, since I bake a lot these days, we never run out of butter at home. My mind went racing & I literally put 2 & 2 together. ;) Craving for some butter garlic prawns instantly began :D. I chided myself!I was late, I did not have any time for starters & then get into cooking a main course. Sigh!

Spaghetti Butter Garlic Prawns....

If I want to eat something, I will not rest till I have had it. I put on my thinking cap. The next thought that hit my mind was Pasta! I stock up a lot of pasta as well ;). It for sure will be yummy, no second thoughts when it comes to butter, garlic, prawns & spaghetti together!! That is wee story that gave life to this recipe :). K digs Pasta & prawns, it knew he will thoroughly enjoy this recipe.

Spaghetti Butter Garlic Shrimps...

This recipe does not have a sauce, it is more of a creamy buttery garlicky glaze to the spaghetti when ready. Do I see lip smacks?? ;) Well I sure did make your lip smack, come on admit it. :) This super quick & yummy recipe is a keeper for sure. You can wow your guests the next time you have a brunch or a lunch party at home.

Ingredients: (Serves 2)   Preparation Time: 15 – 20 mins
Prawns – 14 medium-sized prawns, tail on, cleaned (de-veined) & drained
Spaghetti – 150 gms
Garlic – 8-10 medium-sized cloves, finely chopped
Butter – 1 tbsp, use salted/unsalted, your choice
Fresh cream – 1.5 tbsp
Coriander leaves – 2 sprigs, finely chopped
Crushed black pepper – 1 tsp
Cooking oil – 1 tbsp (To cook the spaghetti)
Salt to taste

Bring pot of water to a boil. Add enough salt to the water. Add the cooking oil. Cook till al dante or as per the instructions on the pack.

While the spaghetti is around 3-4 minutes into cooking, melt butter in a saucepan. Add the finely chopped garlic, lower heat to medium. Let the garlic flavour induce into the butter. Do not let the garlic change colour. Add the prawns after a minute. Sprinkle some salt to taste (Remember the spaghetti is already cooking in salty water, if you have used salted butter then add accordingly).

Once the prawns turn white on both sides, add the cream & mix well. Throw in 1/4 tsp of the freshly ground black pepper. Meanwhile, check on the spaghetti. Drain, reserve about 4-5 tbsp of the pasta water (For use just in case the pasta dries up). Throw in the cooke spaghetti. Mix well till the butter & cream sauce just glazes the spaghetti. Turn off the heat.

Garnish with chopped coriander leaves & 1/2 tsp of crushed black pepper.

Serving Suggestions:
Serve with the leftover black pepper & wedges of lime, if you want to add a citrus twist.


Spaghetti Butter Garlic Prawns...

Accompany this with a glass of wine that you like :).

We enjoyed this a lot. Do drop your comments if you happen to try this recipe. :)


Russian Salad…

Russian Salad....

I feel guilty everyday for not being around & posting a new recipe for you… Sigh… something comes up every time I plan on posting something new..

I had mentioned in my previous post about the cooking contest I have on Keli Paan. This is the recipe from Suman Menezes who was the winner of the first contest. Check out the KPCC page for the rules & the next recipe for the 3rd recipe will be up soon… If any of you are interested & want to join in please leave a shout in the comments section – KPCC Journal..

I’m a very salady person, so when Suman sent out this recipe, I was very excited.. I loved all the ingredients… But this entire month was a month called Shravan according to the Hindu calender, cooking & eating Non-veg is a strict No…. No, for those  who are religious & are following this.. hence loads of people opted out & did not participate this time..

Sibani is the winner of this challenge, KPCC 2… We are all waiting for her recipe for KPCC 3… I will update the KPCC Journal page as soon as Sibani sends in her recipe..

I modified the Suman’s recipe a little to suit my taste..

Russian Salad....

For  Suman’s original recipe check the KPCC Journal.

Ingredients: (Serves 2)      Preparation Time: 15 mins
Chicken Breast – 200 gms
Red Apple – 1 large, finely chopped with the skin on
Tinned Pineapple – 3-4 slices, chopped in a similar way like the apple, if you plan to use fresh pineapple, use 1/4 of a large pineapple & kindly note that you may need to add sugar if the pineapple is sour..
Sugar – a pinch, if required
Juice from the Pineapple tin – 1-2 tsp
White vinegar/Extra virgin Olive oil – 1/2 – 1 tsp
Note: Use only one of them, either Vinegar or olive oil
Freshly ground black peppercorns – as per taste
Mayonaise – 1/2 – 1 cup
Parsley (optional) – 1/2 tsp of finely chopped leaves, I used curly leaves Parsley
Salt to taste

Cook the chicken in some boiling water till done & drain & keep aside to cool. Once cooled, shred the chicken into smaller bite-sized pieces & keep aside.

While the chicken is getting cooked, you can use the time to chop the pineapple & apple.

In a salad bowl, mix the cut fruits along with pepper, olive oil/vinegar & salt to taste. Sprinkle the juice from the pineapple tin & mix. Add the shredded chicken & spoon in the mayonnaise till all the ingredients are lined with the mayonnaise. (I did not use 1 cup entirely, I added as required..) Check if you need to add sugar.

Cover the bowl with a lid or some cling film & chill it in the fridge for at least 30 mins.

Garnish with finely chopped parsley.

Russian Salad....

Serving Suggestions:
Serve chilled…

Russian Salad....

If you like this recipe, then you may also like – Homemade Olive Lemon Salad dressing…Broccoli & Bacon Salad..Fried Halloumi Pasta SaladEgg & Apple Salad etc.

The Versatile Aloo/Potato Bhaji – South Indian style

The Versatile Aloo/Potato Bhaji - South Indian style

Who doesn’t love a good Masala Dosa.. what makes a Masala Dosa really special? Of course the bhaji added in between the dosa. This bhaji is so simple to prepare that if you’re a dosa lover, you will instantly stop going to restaurants once you learn to prepare this bhaji at home…

South Indian Style potato bhaji.. for masala dosa..

This recipe is very versatile because it has so many accompaniments.. a few I can think of are – a ladle between your dosa for Masala Dosa/eat it with Puri’s/ add it between bread slices for a sandwich/grill it between bread slices (with some cheese of course)/Add it when your baking buns for yummy Potato bun – Iyengar bakery style/ eat it with chapati’s/make a burger with this as a filling… versatile isn’t it??

Aloo bhaji- South Indian Style

Similar bhaji is also prepared in the Northern states of India, but the ingredients that add a South Indian touch to this curry leaves & a few tsp of lentils with some asafoetida for the tempering. The aroma is lovely.. like I always say.. South Indian food has the lovely aroma of the tempering added to it.

I omit the lentils added to the this recipe as I’m not a big fan of it. I remember asking my MIL “Whats the need to add the lentils to the tempering.. (as I always made my mum omit it if I was around :P) & she replied that Vegetarians always fall short of proteins, hence they are added as a part of the tempering to include it your food”. Well in the recipe below I have included it in the ingredients list, so you can customise it based on your taste.

As usual K’s lunchbox is a big deal for me.. he loves the Potato buns from his uncle’s Iyengar bakery, there were some burger buns lying around.. thought why not I fill them up with some of this bhaji.. he will surely enjoy them.. :)

Aloo Masala Burger..

Ingredients: (Serves 3-4 depends on how much of filling you like)    Preparation Time: 20 mins
Potatoes – 2 medium-sized potatoes, unpeeled
Red onion – 1, medium-sized, finely chopped or diced
Ginger – half an inch piece, finely chopped
Green chilli’s – 2, finely chopped/slit, choice is yours
Mustard seeds – half tsp
Cumin seeds – half a tsp
Bengal gram/chana dal – 1 tsp
Urad dal/Split black gram dal – 1 tsp
Curry leaves – 7-8, roughly torn
Coriander leaves – 2 sprigs, finely chopped
Turmeric powder – a pinch
Asafoetida – a pinch
Cooking oil – 1 tbsp
Salt to taste

Bring one litre of water to a boil or enough to cover the potatoes; add some salt & pressure cook the potatoes for 2 whistles. Make sure the pressure is off before opening the cooker. Transfer the cooked potatoes to a bowl of water at room temperature to cool them off. Peel the skin off & throw away the water. Cut the potatoes into cubes. Keep aside.

Tip: While the potatoes are cooking You can use the time to chop & get the base for the masala ready.

Heat oil in a deep bottom fry pan/kadai. Set heat to medium. When the oil is hot, add the mustard seeds & let them sizzle for a minute. Add urad dal & bengal gram. When they begin to change colour, add the cumin seeds & when they begin to change colour add the chopped green chilli’s & ginger. Sauté them for a minute so that the spice gets infused into the oil. Next add the asafoetida & let it sizzle for a few seconds.

Now add the chopped onions & a pinch of salt & turmeric. Sauté them till they turn translucent. Add the curry leaves. Mix well. Add the cubed, pressure cooked potatoes. Add salt to taste. Mix well & let them absorb the flavours. Turn off the heat when the potatoes begin to get mashed up when you move them around.

Turn off the heat when the potatoes begin to get mashed up.

Note: Some add garden peas to this recipe as well. You can add some if you wish to.

Garnish with chopped coriander leaves.

The Versatile Aloo/Potato Bhaji - South Indian style

Serving Suggestions:
As mentioned earlier, this dish is very versatile.. serve with Dosa for delicious Masala Dosa/ with Puri’s/Poori’s / with Chapati’s or make a sandwich with this as the filling, you can grill the sandwich as well/ Add this as a filling when you bake buns.

Or make Aloo Masala burgers like I did.. pack them for a picnic or for food on the go.. :)

Aloo Masala burgers..

Hope you enjoy this recipe as much as we do.. :)

If you like this recipe, you may also enjoy – Adraki Aloo Gobi/Gingery Potato & Cauliflower, Peppery Raw plantain sabji…, Easy Potato fry/ Aloo fry, Paneer/Cottage Cheese Tava Masala… etc.

Sabudana Khichdi/Soaked Tapioca pearls tossed with some Indian spices…

Sabudana Khichdi...

This is another of my breakfast favourites..! My MIL made the best Sabudana Khichdi ever..! & how I miss it… I never learnt it from her.. she was always there when I felt like eating this.. never thought there would be days like this when I can’t even ask her for her recipe… ! :( From what I ate & what it tasted I have tried to replicate it… it’s almost there.. it’s getting better every time I prepare it but still does not have her touch!

Sabudana Khichdi...

Tapioca pearls are called Sabudana in hindi.. they are small white pearly looking.. Khichdi is a word derived from Sanskrit.. it is used to describe a dish made of rice & legumes.. but then its evolved & there are different types of khichdi prepared.. This is a Maharashtrian (From the state of Maharashtra, India) dish..

The tangy lemon.. the crunchy groundnuts.. the soft & sticky sabudana.. the hint of asafoetida…& the potatoes make it just irresistible.. you just get hooked on to it.. When ever my MIL ended up asking what would I like to eat of breakfast.. my only answer was Sabudana Khichdi.

Sabudana Khichdi/Soaked Tapicoa pearls tossed with some Indian spices...

The only drawback with this dish is that you need to be up a little early so that there is enough time to soak the sabudana.. you can eve have this as an eve snack if your too lazy to prepare this for your breakfast.. or pack this & carry it for your lunchbox or for a snack… since this can be eaten hot or cold..

Ingredients: (Serves 3)       Preparation Time: 20 mins (Excludes the time taken to soak the sabudana)
Sabudana/Tapioca Pearls – 2 glasses, gently wash them & soak them in water at room temperature, water should be. an inch above the level of the sabudna. Soak at least for an hour.
Potato – 1 large, peeled & cut into small cubes as shown
Green chilli’s – 3-4, finely chopped
Raw groundnuts – a handful
Cumin seeds – 1 tsp
Asafortida – a pinch
Curry leaves – 2 sprigs, roughly torn, about 10-12 leaves
Lemon juice – 1 tbsp, freshly squeezed
Cooking oil – 1.5 tbsp
Salt to taste

Some of the ingredients..

When sabudana has been soaked for about an hour & its pretty soft when you touch, drain the water away & keep aside for another hour. This helps the sabudana pearls from sticking to one another while you cook them. This tip was sent across by a friend Gayatri. :)

When the time has elapsed, bring about 750ml of water to a boil, add enough salt to the water & cook the chopped potatoes to about 70%. Drain the water away & keep them aside.

Soak the sabudana pearls..

When the potatoes are about 50% done, dry roast the groundnuts in a fry pan… when they nice & crisp, take them off heat.


Now heat oil in a deep bottom fry pan. Set heat to medium.. Add cumin seeds when the oil is hot.. let them turn golden brown, next add the finely chopped green chilli’s.. mix well… fry them for a minute or two so that the spice gets into the oil.. add a pinch of asafoetida now… mix well… Add the roughly torn curry leaves & mix. Now add the salted & 70% cooked potatoes.. let them fry…

Crush the dry roasted groundnuts… not into powder but into smaller pieces…let the skin be..When the potatoes begin to turn a light brown, add the drained sabudana.. add salt to taste… remember that the potatoes have salt already..mix well.. simmer.. cover & cook till the sabudana turns translucent.. Keep giving the chichi a good mix every few minutes… sprinkle a wee bit of water a couple of times in help in the cooking.. When almost all the sabudana has turned translucent..add the crushed groundnuts ..Mix well.. turn the heat off..

Tip: If you want to avoid the sabudana pearls from sticking to one another.. You need to keep mixing them., I don’t do that.. I would rather eat them stuck to one another.. ;) because my arm begins to hurt if I mix them.,
Khichdi ready..

Don’t get worried if you see the sabudana sticking to one & another.. thats how its going to be.. no matter what..!

Add the lemon juice as garnishing before you serve.. remember to mix well though.

If you wish to garnish with some chopped coriander.. I do not add coriander..

Serving Suggestions:
As mentioned earlier.. serve hot as is or pack it for a snack later on..

Sabudana Khichdi...

Broccoli & Bacon Salad..

Broccoli & Bacon Salad..

Another sunny day in Glasgow.. & its been a good start to my day knowing that I have been featured as the “Chef of the Week” by :)

Let’s get started with today’s recipe.

Broccoli & Bacon Salad..

K makes a fuss about eating Broccoli, I was browsing through the internet to make something interesting that may help me make K eat some broccoli & I stumbled on this Jamie Oliver recipe. I instantly fell in love with the recipe.I modified the recipe a little as I did not have a few ingredients & could not wait to try this out. For the original recipe –

Well this is the second time I have ended up preparing this one. The first time I made this one K & I ate the entire bowl telling each other that we are just trying it out.. by the time I realised I needed to click a picture of this salad, it was too late..most of it was sitting happily in our stomach.. so you can actually imagine how yummy this recipe is.

 Broccoli & Bacon Salad..

Perfect for a hot summer afternoon..alongside some wine or a cocktail.. :)

Ingredients: (Serves 2)      Preparation Time: 10-15 mins
Broccoli – a medium-sized head roughly about 350 gms with the stalk is what I used.
Smoked Bacon rashers – 4-5 slices, cut into bits
Baby Plum Tomatoes – 8-10, each cut into 4 pieces
Fresh chives – 1 small bunch of
Salt to taste

For the dressing:
Garlic – 1 medium-sized clove, peeled & finely chopped
Dijon mustard – 1 -2 tsp, it’s pretty strong so add accordingly
Red wine vinegar – 1 tbsp
Black pepper – freshly ground, add as per your taste
Extra virgin Olive oil – 2 tbsp

Separate the broccoli florets from the stalk. Cut each floret into smaller ones. Make them as small as possible. Use some tender portions from the stalk, by chopping them into smaller pieces.

Blanch the broccoli, & the tender stems prepared in boiling water which has salt, for just about 60 seconds so that you still preserve some of the crunchiness. Drain them using a colander & use a kitchen towel to take away any excess water. This will help the dressing stick to the broccoli.

Blanched broccoli..

Now fry the bacon bits in a fry pan set to medium heat. As per the original recipe, you need to use oil to fry the bacon, I did not use any oil & let the bacon bits fry in their own fat. I also used a kitchen paper towel to absorb the excess fat once the bits were fried crispy. You can use this fat in your dressing to add more flavour to your salad.

Bacon bits..

Mix all the ingredients for the dressing in a mixing bowl & give it a good mix. Now add the bacon bits, tomatoes, broccoli & chopped chives to the bowl with the dressing. Add freshly ground black pepper & salt to taste. Remember that the broccoli was blanched in salt water.

Mix all of the ingredients together...

Serving Suggestions:
Serve as is. If you want to you can serve along with some crumbled feta cheese by the side.

 Broccoli & Bacon Salad..

Enjoy your afternoon just as I did with this salad with some fruit flavoured water by the side.. :)

If you like this recipe, you may also like – Fried Halloumi Pasta Salad, Carrot Kismoori/ Konkani style tempered Crunchy Carrot Salad, Pasta Mayo Salad, more

Onion/Kanda/Piyav/Eerulli Bajji/Pakoda’s/Bajo

Onion/Kanda/Piyav/Eerulli Bajji/Pakoda's/Bajo

Onion bajji’s are a favourite snack with chai all over India. If you have had a chance to attend any evening gathering that takes place among Indian communities anywhere in the world, you may have noticed these being served. You can never go wrong serving onion bajji’s. They turn yummy & go well with all kinds of dips.I like them just as is. The ingredients are very easily available & always present in most pantries.

Piyav is onion in Konkani, Kanda is onion in Marathi, Eerulli is onion in Kannada & likewise Pakoda’s in Konkani are called Bajo & Bajji is a word used in Kannada. Well does it matter what they are called as long as you can make these yummy pakoda’s.. ?? ;)

The joy of having some hot onion pakoda’s with hot chai during the rains cannot be described in words. Ask most Indians what they would crave for the most when it rains.. the answer would be ” Pakoda & chai”…

Onion Pakoda's...

There are many ways of preparing these pakoda’s. Some make it with just the basic ingredients – Gram flour, salt, red chilli powder & cut onions. I have my way, I add garlic, cumin, a pinch of asafoetida & coriander leaves along with the basic ingredients I mentioned above. I love the flavour imparted by these additional ingredients I use. You may also add some chopped mint leaves. I did not add mint leaves as I was serving these pakoda’s with Coriander, mint chutney.

Ingredients: (Serves 4)       Preparation Time: 15-20 mins
Onion – 1 large, cut lengthwise & then cut into 2, separate pieces from each layer as keep aside
Garlic – 1 large clove
Cumin seeds – 1 tsp
Gram flour/besan – 3/4 cup
Red chilli powder – 1/4 tsp or more depending on how hot the chilli powder you use is
Coriander leaves – 2-3 sprigs, finely chopped
Oil – enough to deep fry the pakoda’s
Salt to taste

Some of the ingredients..

Mince the garlic & the cumin seeds together using a pestle. Keep aside.

Pound the garlic & cumin together into a paste..

Add all the onion strands to a mixing bowl. Add salt, the garlic & cumin mince, red chilli powder, asafoetida & chopped coriander leaves & mix well. Keep this aside for 2-3 minutes. The onions let out some water.

Add about 50 ml water to the bowl/mortar you used to mince garlic & cumin. We will use this aromatic water to coat the gram flour with the onions.
Sift the gram flour if it has too many lumps. Now add about 1/2 cup of gram flour to the onion mixture. Mix well.

Mix all the ingredients together...

Meanwhile begin to heat oil required to deep fry the pakoda’s.

While the oil is heating up. Add the aromatic water little by little to the onion mixture. The batter mix should neither be too dry nor too watery. The onion strands should be coated well & you should be able to able to hold about 15 strands together firmly to form small fritters.

Hold small portions of the mixture together to form round or oval shapes..

Check if the oil is heated well enough. Make sure the heat is set to medium. Drop these pakoda’s one by one into the hot oil carefully. If the strands remain together you have achieved the correct consistency with the batter. If they begin to move away then the batter is too runny or dry. Fix this by adding more onion or more water. Do not crowd the vessel. let there be space for the oil to move around & cook the pakoda’s. I was able to fry about
16 pakoda’s in total (8 in each batch) from the batter I prepared.

Once the pakoda’s are light brown on the bottom side turn them over & fry the other side. Take them out of the oil when they turn golden brown on both sides. Transfer them on to a kitchen paper towel & drain out the excess oil.

Garnishing: (optional)
You can spinkle of chaat masala on top if you wish to.

Pakoda's drained on a kitchen towel & ready to be served..

Serving Suggestions:
Serve hot with some green chutney by the side or with your favourite dip.

Onion/Kanda/Piyav/Eerulli Bajji/Pakoda's/Bajo

Related articles

Red pesto Egg Bomb Burgers…

Red pesto Egg Bomb Burgers...

It’s been a lovely day.. loads of sunlight pouring in through my windows & warming me up.. All my plants seem to be glowing as well, basking in the sun.. :) Song for the day – Sun is shining by Bob Marley.. :))

Remember a few days back I had posted a recipe called Red Pesto Egg Bombs.. I improvised on them.. had to pack some snack for K, for his break between work. Since I loved the egg bombs & he did too, I decided to use them as a patty between burger buns. Added some lettuce, chopped onions, some curly leaf parsley, my favourite hot pepper sauce & mayo… heaven… :D

Red pesto Egg Bomb Burgers...

And guess what.. K had them like 4-5 hours I packed them for him, he said they never smelled like how egg omelette’s do when they turn cold.. Springs here so all you guys going on a picnic, a trek or just an outing, it’s perfect :)

Ingredients: (1 egg per burger bun)         Preparation Time: 5 mins per burger
I’ll list the ingredients & describe how to make one Red Pesto Egg bomb.
Eggs – 1, beaten well
Red Pesto – 1/2 tsp
Cooking oil – a few drops
Ketchup of your choice – 1 tsp, I used a hot pepper sauce
Mayonnaise – 1 tsp
Onions – a few cut strands
Red chilli flakes or pepper for some spice
Burger Bun – 1
Parsley – 2-3 leaves
Salt to taste

Heat a few drops of oil in a singer egg poacher or the tempering fry pan. When the pan is heating up, beat one egg along with the red pesto. Add the chopped onions or mushrooms if you want to. Make sure the pesto is mixed well. Add this egg mixture to the fry pan & cook on medium heat. Sprinkle some salt to taste along with some pepper/chilli flakes for the spice. Cover to cook.

Check after a minute or so. Once the bottom is cooked & the top looks a little firm, turn it over. Turn off the heat.

Prepare as you prepare a burger. I added a leaf of lettuce over the bottom half of the burger bun, spread the hot pepper sauce, added the egg bomb, add some onion strands. Next added the mayonnaise to the bottom of the top part of the burger bun as shown. Add a few leaves of parsley & there your burger is ready.. :)

Assembling the burgers..

Serving Suggestions:
Have them hot/cold. You can serve them along with some chips by the side… Enjoy..!!

Red pesto Egg Bomb Burgers...


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