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Ingredients:
Sabudana-1cup
Water-6cups
Red chillies-8
ginger-1" piece
Ajwain(carom seed)-1tsp
Jeera(cumin seed)-1tsp
salt 2tsp or to taste


Method:
Was sago and drain water.
Grind the chillies,salt and ginger together.
Boil the water in a pot and add the ground paste and boil for 2 mins.
Add the sabudana and simmer.Let it boil till the sago dissolves.
Switch off stove.

Spread  a thick plastic sheet and while the mixture is still warm,spread a thin layer over the sheet in any desired shape.Sun dry.
After about 3-4hrs,gently lift the papads and turn them upside down one by one .
Dry on the other side.
They would take just one day to dry on a bright sunny day.
Store in an air tight container.


Deep fry them and relish the crispy and cruncy papads with a wholesome meal like I did :-)


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This is a tasty snack that is very easy to make and can be made with absoulutely no oil .

Ingredients:
large papad(the pepper variety)
onion-1
tomato-1
Finely grated carrot-2tsp
Red chilli powder-a pinch
chat masala-a pinch
Chopped corriander leaves-1tsp
Lemon juice-1/2tsp
Salt to taste.

Method:
Roast the papad in the microwave on high power for about a minute or till its evenly roasted.
In a bowl mix finely chopped onions,tomato,carrot and corriander leaves.
Add chilli powder ,salt and lemon juice.
Mix well.

Place the papad on a plate.Sprinkle the mixture evenly on the papad and finally sprinkle chat masala over it.
Serve immediately.



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This drink is :
Rich in fiber
helps reducing cholesterol in our body
A good source of minerals like iron and calcium.
Helps in Edema(swelling) of the body.
Helps in digestion.

Ingredients:
Roasted barley-1cup

Roasted Sago(sabudana)-1cup
Cumin (jeera)-1/4cup

Dry grind all the ingredients into a very fine powder and store in an air tight container.
Mix 2tsp of the powder to 1 glass warm milk(or diluted milk).Add sugar or sweetner to taste.
This drink is very tastey.Something very close to "Horlicks"


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ShareA quick guide for someone visiting Dubai for the first place.The weather is just right now and I'm sure many are planning to visit Dubai around this time.




The ideal time to visit this place is Nov-Mar. The weather is beautiful and gets even more wonderful in Dec and Jan. It’s also the time when the festivities begin - the Dubai Shopping Festival in Jan, Food Festival and Dubai International Film Festival.

Places one must not miss:
Desert safari:
The magnificence and harmony of the desert can be experienced in a choice of exciting half-day, full-day and overnight safaris. These action-packed trips cover varied topography ranging from desert to mountain and take in remote camel and goat farms and isolated villages.
The sand dune bashing followed by Arabian camp with sheesha, camel ride, kebabs and biryani, arabic coffee, photo sessions in local dress , henna and finally belly dancing! This is a must on every Dubai tourist’s to-do list. The weather is perfect. My experience 4 years ago here

Shaikh Zayed Road :
The striking new Etisalat head quarters buildingis taking shape close to the Dubai World Trade Centre roundabout beside Shaikh Zayed Road. There is no part of Dubai more impressive than Shaikh Zayed Road, which stuns newcomers to the city with its glitzy designs. Among the most impressive buildings is the Emirates Towers office and hotel complex.

 Burj-Al-Arab :
The world’s only 7-star restaurant built on the sea. It is Dubai's most famous landmark. If you are ready to make a hole in your pocket, you must try the lunch at the 27th floor Al Muntaha Restaurant. The view and the menu is just worth the money.
The name Burj Al Arab in Arabic, meaning "Tower of the Arabs"; has become an iconic symbol of Dubai. The hotel resembles a dhow (Arabian sea vessel) with a billowed out sail.

Beaches:
Dubai is blessed with a beautiful beachfront, and the city's sultry heat makes nearly every day ideal for a trip . Beach activities in Dubai include snorkeling, scuba diving, jet skiing and fishing, and there are many outlets in the city where gear can be rented.
Dubai BeachDubai's main beaches run along Jumeirah Road. In truth, it is one long beach divided up by hotels and private clubs, interspaced by a few public access beaches. The Jumeirah beaches have soft white sand that slip into the shallow warm turquoise waters of the Arabian Gulf.

There is also a public beach at Al Mamzar Park on the Deira side of the Creek. The public facilities include playgrounds, barbecue sites, food kiosks, and picnic areas for families.



Jumeirah Road Drive : Drive along the Jumeirah road at night and enjoy the posh area in Dubai – the villas, the cafes, the restaurants, the beach park and the lovely mosques.

Dubai Creek Cruise/Ride:
 The Dubai creek is the foundation from which Dubai grew. It originally served as a port for trading vessels plying to and from India, Africa and the Middle East. Today a bit of the old shipping culture still remains. In and around the creek one can see some of the original buildings that have served as customs houses and defense structures. You can book a ride on the creek with a dinner cruise or even rent a private boat to take you on a hour long ride up and down the creek.
You can also try theAbra – the open one and the AC one. The open one is cheap and looks scary. It’s Dubai’s waterbus that ferries people across the Dubai creek from Dubai to Deira and back for as cheap as AED 1/-. It’s fun experienc e. The AC one costs AED 4/- and is more sophisticated.

Ski :
 Dubai  has its own snow skiing centre. Located in the new Mall of the Emirates (MOE), on the Sheikh Zayed Road, it offers both skiing and snowboarding. All equipment is available for hire. Although it is -4°C inside, you don't need to bring a jacket because they supply pretty much everything.

Dolphinarium at Dubai Creek:
The Friday morning shows come real cheap. The dolphins and seals are a delight to watch and truly worth the money.


Discovery Centre and Aquarium@ Dubai Mall:
Various species of the water world have been kept in the best possible environment. You will be amazed at seeing the size of some crabs and fishes there.

Lake Fountain at Dubai Mall:
Fountains that rise up to 150 mts with the 170+ storied Burj Dubai in the backdrop. The musical show is free and lasts for about 10 minutes replayed every 20 mins once the sun sets. It’s not to be missed.

Malls :
 Dubai Festival City (Take a walk along the waterfront and a free ride in the small Abra there) , Ibn Batuta ( The different displays of different countries are very well done),The Dubai mall,Mall of the emirates,Diera city center.
These are just a few of the lot which are must sees.There are many many more.

Dubai Metro:
Though only ten stations operational this is a must ride for all. The ride is pleasant. It runs parallel to Dubai’s best highway – The Sheikh Zayed Road and offers a great view. There are stations at the 3 famous malls of Dubai – Deira City Centre, Mall of Emirates and Burjuman. So hop in and shop and enjoy this joy ride.

Must Try The Arabic Specialities:
Shawarma ( This is a chicken sandwich) at roadside cafeterias
Arabic – Hamoos, khaboos, Fatoosh & Falafel at any Arabic joint
Iranian Kebabs
Lebanese Food (Karam or Arz Lebanon Joints)
Dubai also has an amazing number of thai,chinese,Indian and continental restaurants with reasonably priced menus.

Must Shop:

Stolls/Shawls/Pashminas @ the textile market near Bur Dubai Creek. You can get some awesome bargains.
Gold at Meena Bazaar or Deira Gold Souq
Spices at Iranian shops near the Deira Spice Market
Antiques and Dubai souvenirs at Al Jaber Gallery in Madinat Jumeirah/Mall of Emirates
Candle Stands/Tea light holders at IKEA, Lifestyle stores and Home Centre
Electronic items at the hypermarkets like Carrefour/ Hyper Panda/ Sharaf DG which give some good offers and are way too cheap compared to India.

So enjoy your trip to Dubai !!!


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This weekend's dinner was at the afghan restaurant in sharjah.The menu had a variety of kababs and breads.
We went for the shaami ,sheek and chicken kabab served with roti and khaboos(the local bread) and hamoos.
Hamoos is a traditional arabic dip made of chickpeas.
The kabas are so juicy that the need for a gravy is not required to go with the bread.
The sheek's were so amazing that we had a second round of those.

The end of the dinner was chiiled yoghurt served in earthen pots placed in brass holders.
Great food!



The recipe for the Hamoos is:
Boiled chickpeas or chole -400gms
liquid left over from boiled chickpeas-1/4cup
lemon juice -3-5 tablespoons(depending on taste)
Seasame ( til ) paste-1 1/2tbsp
garlic, crushed-2 cloves
salt-1/2 tsp
olive oil-2 tbsp

Method:
Boil chickpeas,drain chickpeas and set aside liquid.Combine remaining ingredients in blender.
Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted  bread, or cover and refrigerate.




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A peppery semi gravy mutton dish that goes well with rice,bread or roti.

Ingredients:

Mutton-1/2kg
Onions-2small
pepper-1tsp
Ginger garlic paste-1tsp
green chillies-4
corriander leaves-3tbsp
garam masala-1/2tsp
Salt to taste
Oil

Chop the onions roughly and roast them in a pan with 1tsp oil until they are brown.Cool
Grind the onions,pepper,green chillies and corriander leaves into a fine paste.
Heat 4tbsp oil in a pan and add the ginger garlic paste and fry till the aroma comes out.
Add the ground paste and fry till the oil separates.
Add salt and the mutton pieces and fry well.
Add the garam masala and 1cup water and let it boil for 2-3mins.
Close the lid of the cooker and cook til the meat is tender.
Once cooked,either reduce the gravy or add water to your desired consistancy.
Add a little bit of pepper powder if you require the dish to be more spicy.
Serve hot.



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From the past  few days my view to the outdoors has been pretty much this picture.
Let me introduce my companions that make the rains even more enjoyable.
Onion Pakodas and Piping Hot Coffee !


Ingredients for Onion pakodas:

1 1/2 cups besan (gram flour)
½ cup rice flour
4-5 green chillis, finely chopped
2 large onions, sliced
1 tbsp melted ghee (clarified butter)
Few sprigs curry leaves
Finely cut ginger-1/2tsp
Salt to taste
Pinch of baking soda
Oil for deep frying.

Mix the flours with salt, soda, green chilies, curry leaves and onions. Add the melted ghee and mix well with fingers. Combine well and add few tablespoons of water and mix well that it forms a thick batter.
Heat enough oil in a deep frying pan. It should be piping hot.Drop the batter in the oil to form small fritters. Reduce heat to medium and deep fry till they turn golden brown. Keep turning the fritters so that it cooks on all sides.
Once they turn golden brown, remove them on to absorbent paper.






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This is a very common pickle made in andhra.Hot,sour and tangy.This goes well with idly,dosa and even when smeared on a slice of bread-it's heavenly.
The ingredients are very simple and easily available at home.So I decided to make it this afternoon.It was all done in about 15mins flat.


Ingredients:

Ginger pieces-1cup
Grated Jaggery-1cup
Tamarind pulp-1/2cup
Fenugreek(methi)seeds-1/2tsp
Corriander seeds-1tbsp
Dry red chillies-10
Salt-3tsp
Oil-4tbsp
mustard seeds-1/2tsp
Urad dal-1tsp
Crushed Garlic -10cloves
Curry leaves-1string

Heat 1tsp oil in a pan.
Add methi seeds,corriander seeds and the red chillies and roast till a nice aroma arises.
Grind this to a fine powder.
Add ginger,tamarind pulp,jaggery,salt and the ground powder and grind to a fine paste.
In a pan heat 4tbsp oil.Add garlic,urad dal,mustard seeds an curry leaves and roast.
Switch off the stove and add the ground paste to this tempering and mix well.
Cool and store in a glass container.



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ShareThis is the recipe for the garlic bread that I had made to accompany the grilled chicken recipe in my previous post.Trust me,it's really simple and turns out as good as any of the freshly baked store bought garlic breads.

Ingredients:
1 baguette
5 cloves of garlic
200 g low fat butter
3 tbsp parsley, chopped
salt and pepper

Method:
For the garlic butter :
Spoon the butter into a small bowl. Place some of the garlic cloves into the crusher, squeeze the handle tightly down and scrape off the crushed garlic into the bowl. Continue this process until all the garlic has been crushed. Next, pour in the parsley, season with salt and pepper and stir well.

Place the baguette onto the chopping board and cut across diagonally, into 2-3 cm slices, without cutting completely through the bread. Create a gap between the slices, add a dollop of the garlic butter, and smooth it down. Finally spread any remaining butter over the top of the baguette.

Unroll the aluminium foil and tear off a large enough piece to wrap the baguette. Place the garlic bread into the centre of the foil and wrap it up making sure that you seal the ends well.

Preheat the oven to 180 degrees
Place the baguette into the centre of the oven and cook for ten minutes. Turn it over, cook for another 10 minutes and remove it from the oven.

Once cooked, unwrap the baguette, cut into slices and serve.


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ShareThe recent rains here in Dubai have left me craving for spicy chaats and finger food .What good are the  rains without spicy food and piping hot coffee :-)

A place like Dubai dosn't have great chat vendors like India does.I really miss India where at every street corner we are sure to spot a Chaatwala.

Finally we visited the indian restaurant in our neighbourhood.To my surprise the Chat was great...just like the ones I would relish back in India.I truly enjoyed the Bhel and the paani puri.I must say Indian Chaats would leave all the KFC's and Burger Kings way behind.


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ShareThe sight of whole chickens being grilled in huge rotisseries of restaurants would always tempt me and leave me wondering if the same could be made in your own kitchen .
So,over the weekend I took up the challenge and I was very pleased with the results.To add to the excitement,I served the chicken with garlic bread and potato wedges and the meal was an instant hit !


You will need one whole chicken which weighs approximately a kilo
Remove the skin from the chicken and wash it well and pat dry with a kitchen towel.
Pierce the chicken all over using a fork for the marinate to be absorbed well.
Marinate:
Ginger garlic paste-3tsp
garam masala(powdered cardamom,clove and cinnamon)-1/2tsp
Red chilli powder-3tsp
Turmeric powder-1/2tsp
Corriander powder-1tsp
Thick curds-1/2cup
Salt-to taste
Red food colour(optional)-a pinch
Juice of one lemon
Mix the ingredients of the marinate together with a little water to a thick paste.


Rub the marninate all over the chicken and into the cavity of the chicken
Place a quartered onion inside the chicken.
Tie the ends of the chicken drumsticks together with a string.Also tie the wings together.
Marinate in the fridge for 3 hrs.
Preheat the oven at 180 deg for 15 mins.
Pass the skewer thrrough the chicken.Remember the skewer should pass thro the legs and the wings so as to hold the chicken tightly.
Cook at 180 degrees
Brush the chicken every 10minutes with oil or melted butter.
Check the chikcen every 15 mins
The chicken will take around 45 mins to an hour  to be fully done.
Untie the strings and let the chicken stand for 10minutes before carving.

Once the rotisserie chicken has reached the right temperature it is time to get it off the grill. Have a hot pad or fireproof glove ready and a platter or cutting board beside the grill. Remember that the metal rod of the rotisserie is going to be very when you grab it. It is easy to burn yourself so be careful.


When taking the rotisserie rod and chicken off the grill start by turning off the burners and rotisserie motor. I find it is usually easier to lift up and pull off the motor first to get it out of the way. Take a good hold of the rod on both ends and place the chicken on your platter and cutting board. I've seen many a bird fall to the ground so keep a good hold of it.



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ShareAnde ki Mithai is a Pakistani/Indian sweet that is made from eggs, sugar and clarified butter, ghee. It was a traditional dessert served at weddings back-in-the-day. It doesn’t taste like eggs, so egg-haters give it a chance.
You might have a heart attack by just seeing the amount of ghee that goes into the original recipe.
But, I do alter my recipes so they aren’t as caloric as they should be. And the best part is, no one knows the difference except for me :-)

Ingredients:
Eggs-6
Ghee-6tsp
Almond-a big fistfull
Saffron-Half gram(2pinches)
Sugar-4tsp
Condensed milk-1 tin
Milk-1/2 cup
Rose water-2tsp

Soak almonds in warm water for about an hour and peel the skin off.Reserve 5 almonds which will be needed for garnish.

Gring almonds,saffron ,rose water and milk together to a fine paste.Beat eggs and strain it.To the eggs,add the ground mix ,condense milk and ghee and blend well with an egg beater.
Grease the baking dish with ghee and pur the batter into it.Garnish with almond strands and saffron strands.

Baking:
Preheat the microwave for 10mins at 150degrees.
Bake at 180 degrees for 20mins.(check every 10mins.The knife should come out clean when checked)

Enjoy this great dessert which I have altered so as to have a guilt free dessert !!!


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I had a few unexpected guests for lunch over the weekend and had absolutely no time to go grocery shopping.

I looked into the freezer since I always stock fresh chicken......and lo...I made up my mind for the chicken 65.

This recipe goes back to my grandmom who made this dish quite different from any other 65's.This is juicy,crisp and not very dry as it has a beautiful masala which coats all the pieces.

So,do try out this recipe and u wil be amazed with the results as this dish can never go wrong.
Ingredients:

Chicken pieces-1kg
Ginger garlic paste-3tsp
Red chilli powder-4tsp
Turmeric-1tsp
Corriander powder-2tsp
Garam masala-1/4tsp
Curds-1/2cup
Lemon juice -1 lemon
Coconut paste-1/2cup
Red food colour-optional
Salt to taste.


Method:

Add all the ingredients to the chicken except the coconut and marinate for an hour.
Add half a cup of water to this and cook it in a pot on medium flame with a lid closed for about 15mins.
Once the pieces are cooked remove the pieces with a perforated spoon onto a plate.
To the remianing juices left in the pot,add the coconut paste and stir on high flame till it reaches to a thick paste.Switch off stove.
Heat oil in a kadai and shallow fry the chicken pieces until they are golden brown.Remove them on a paper napkin.
Remove oil from the kadai leaving only 2 tbsp oil in it.
To this oil in the kadai,add the paste which was made from coconut and the chicken juices.
Fry till it is nice an crisp.
Add the chicken pieces now and stir.
Garnish with corriander leaves

The chicken goes very well with roti,biryani,pulav or can be eaten by itself.


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ShareWelcome to my Blog!
Being a south Indian, food has always interested me. My teenage years were mostly spent experimenting in the kitchen when mom was not around as during the learning process the kitchen would invariably be converted to a place similar to a sobered down version of a bomb explosion scene.
After getting married and moving into a larger food loving household, brought out my true potential. I then realized that I was a pretty good cook from the reviews I got.
I basically cook anything that appeals to the eye and my tastebuds.
Finally I decided to start this blog which would help me share great recipes which I have tried and tested myself.

Welcome to my world of healthy and delicious food!


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