Aloo Gobi Mattar Dry Curry (Potato Cauliflower and Green peas Dry Curry)



Aloo Gobi Mattar Dry Curry (Potato Cauliflower and Green peas Dry Curry)

2 cups cauliflower florets
1 medium potato cut into cubes
¼ – ½ cup green peas
1 small onion chopped
1 tsp ginger garlic paste (or only ginger)
½ tsp cumin seeds
1 tsp Kashmiri chili powder
¼ tsp turmeric powder
½ tsp amchur powder or 1 tsp chat masala
2 pinch kasoori methi (optional)
3-4 tbsp chopped coriander leaves
2 tbsp oil

Heat oil in a pan and add cumin seeds.
When it splutters add onion and saute till translucent.
Add ginger garlic paste or only ginger and saute for few mins.
Add all powders and salt and mix well.
Add all vegetables and ½ cup hot water and cook covered till vegetables are cooked and all water evaporates.
Add coriander leaves (and kasoori methi if using) and mix.
Stir on high heat for few mins so the curry becomes dry and vegetables are roasted.
Serve with chapathi/roti.


Yam/Chena Vindaloo


Yam/Chena Vindaloo

2 cups yam/chana cut into small cubes
1 small onion finely chopped
2 tsp ginger garlic paste
1 small tomato finely chopped
Few curry leaves
2 tbsp oil
Salt to taste

Make a paste:
1 tsp Kashmiri chili powder
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp fennel powder
½ tsp garam masala
½ tsp whole mustard
½ tsp coriander powder
½ tsp black pepper powder
1 tbsp vinegar

Add all ‘make a paste’ ingredients in a small bowl and mix and keep aside. Add a tsp or two of water if required
Heat oil in a pan and add onions and saute till almost brown.
Add ginger garlic paste and curry leaves and saute till raw smell goes away.
Add the paste and saute for few mins.
Add yam, tomato, salt, ½ cup hot water and mix well.
Cook covered on low simmer till yam is cooked and soft. Check seasoning.
Serve with rice or chapathi.

Black Beans Peanut Butter Energy Balls


Black Beans Peanut Butter Energy Balls

¼ cup almonds
5-6 soft dates
½ cup black beans drained and washed
¼ cup peanut butter
3-4 tbsp honey or maple syrup
2 heaped tbsp cocoa powder

Pulse almonds to fine crumbs in a food processor bowl.
Add drained black beans and dates and pulse again.
Add peanut butter, honey, cocoa powder and blend again to form dough.
Make small balls of the dough.
roll in desiccated coconut if you wish.
Eat few and refrigerate or freeze the rest.

Aloo Gobi Curry (Potato and Cauliflower)


Aloo Gobi Curry (Potato and Cauliflower) –No onion & garlic

2 cups cauliflower florets
1 medium potato cut into cubes or wedges
1 large tomato chopped
1-2 slit green chilis
1 tsp chopped ginger
2 pinch asfoetida
1 tsp Kashmiri chili powder
¼ tsp turmeric powder
4-5 tbsp chopped coriander leaves
Salt to taste
2 tbsp oil

Soak cauliflower florets in water mixed with salt and turmeric for 10 mins. Drain and wash well.
Heat 2 tbsp oil in a pan.
Add chopped ginger and green chilis and stir for few seconds.
Add asfoetida and mix well.
Add chopped tomato and mix. Stir once in a while till tomatoes become mushy.
Now add chili powder, turmeric powder and salt and mix well.
Add cauliflower and potato and 4-5 tbsp of warm water.
Cook covered till vegetables are cooked.
Add coriander leaves and mix well.
Keep on high heat and stir gently for few more mins till curry becomes dry.
Serve hot with chapathis.

Choco Flan


Kids will love this combination of chocolate cake and caramel flan…its not difficult to make at all!

Choco Flan

1 ¾ cup all-purpose flour
¾ tsp baking powder
¾ tsp baking soda
5 tbsp cocoa powder
1 cup sugar
1 egg
10 tbsp butter
1 ¼ cup buttermilk (yogurt mixed with water will do)

1 ½ cup evaporated milk
1 cup condensed milk
3 eggs
1 tbsp vanilla essence
½ tsp nutmeg grated
1 tbsp caramel (see below)

Caramel: (can use readymade caramel or dulce de leche)
1 cup sugar
5 tbsp hot water

Keep a big baking pan ready. Bundt pan preferable just for appearance sake. Heat oven to 160 degree Celsius.
Add sugar preferably in a metal pan and keep on medium flame. Don’t stir.
When the sugar starts to melt and caramelize, stir slowly so all sugar melts. When the mixture becomes golden in colour and starts to bubble, move the pan from fire and add hot water. Stir to melt the sugar and pour the hot caramel (minus 1 tbsp) to the baking pan kept ready.
After a while the caramel will crystallize in the pan. Now brush butter on the remaining areas of the baking pan and keep aside.

Whisk flour, baking powder, baking soda and cocoa in a bowl.
In another large bowl, beat butter and sugar for a min. (I add 1 tbsp very hot water and beat again)
Add egg and mix.
Add flour alternating with buttermilk in 3 additions ending with flour.
Mix well and transfer the batter to the bundt pan.

Add all ingredients in a blender and blend for 30 seconds so all ingredients are mixed well.
Pour on top of the cake batter. Its ok if the batter gets mixed. It will separate on baking.
Cover the bundt pan with aluminium foil.


Place a larger baking tray or cake pan in the oven and pour hot water and place the bundt pan inside this tray. Water should be atleast 1 -1 ½ “ high.
Bake for approx. 1 hr or until a toothpick inserted in the cake comes out clean.
Once done, remove from water bath and cool completely.
Refrigerate for few hrs but overnight preferable.
Before serving, place the cake pan in warm water for few mins (to cover bottom half).
Place the serving dish on top of the pan and invert the pan. The cake will slide down.
Pour all caramel sauce from the pan on top of the cake.
Serve and enjoy!

Keep the cake refrigerated, but bring to room temperature before serving.