Saturday, December 26, 2015

Prawn curry

  • 150gm prawn
  • One big onion
  • 200ml tomato puree
  • 200cc Dry grated coconut
  • 3 garlic cloves
  • ½ cc ginger
  • 4 black pepper
  • 3 red chili whole
  • 1 green chili
  • 10cc coriander seeds
  • 5cc cumin seeds
  • 10cc salt
  • Turmeric powder 2.5cc
  • Cumin powder 2.5cc
  • 4 curry leaves
  • 50cc oil
  • 500ml water
  • Green coriander leaves to garnish

  • Clean and wash the prawns
  • Finely chop onion, garlic, green chili and ginger
  • Add 2.5cc salt and 2.5cc turmeric powder in prawns and leave it to marinate for 30 minutes

  • Heat 40cc oil in a pan
  • Once oil is heated, add curry leaves, coriander seeds, black pepper, and cumin seeds. Cook for 30 seconds
  • Add chopped onion, garlic, chili, and ginger. Mix well and cook for another 7 minutes on medium heat
  • Add grated coconut, cook for a minute
  • Add tomato puree, salt, and cumin powder. Mix and cook for 10 minutes.
  • Take cooked masala in grinder jar, put 100ml water and grind well

  • Heat 10cc oil in the pan and fry marinated prawns for 2 minutes till prawn color become orange
  • Add grind-ed masala in pan, add 400ml water while mixing
  • Cook for 6 to 8 minutes on medium heat
  • Add coriander leaves to garnish

Monday, November 23, 2015


Serves: 4 persons


  1.  2 cups wheat flour.
  2. 5 cc salt
  3. 2.5 cc ajwain 
  4. 5 cc oil
  5. 1 cup water
  6. 500 cc oil for frying
  1. Mix wheat flour, salt, and ajwain in a bowl.
  2. Add water little by little and make a smooth dough. The dough should not be sticky.
  3. Make small balls out of dough. 
  4. Rub drop of oil on dough ball and roll it out to make small circle (poori).
  5. Heat 500 cc oil in a deep pan. 
  6. When oil is hot, drop the poori into oil.
  7.  Poori will go down the pan and slowly come up to surface frying. When it is coming up, push it down with ladling, this will make poori to puff up. 
  8. Turn it other side and fry until golden yellow.
  9. Take out the poori and place on paper to drain excess oil.
  10. Serve with chole. 

Chole (Chickpess)

Today I am sharing one of the my favorite dish Chole. It is very simple and mild spicy,  serves well with poori, bhatura or rice.

Serves: 4-5 persons

  • 2 cups Chana (kabuli chana)
  • 1 big onion (roughly chopped)
  • 250 ml tomato can
  • 6 garlic cloves ( to make 5 cc garlic paste)
  • .7 cm ginger (chopped 5 cc)
  • 1 green chili (chopped)
  • 5 cc cumin seed
  • 1 inch piece cinnamon stick
  • 2 clove
  • 4 black pepper 
  • 2 green cardamon
  • 1 bay leaf
  • 12 cc salt
  • 2.5 cc turmeric powder
  • 5 cc coriander powder
  • 5 cc cumin powder
  • 3 cc red chilli powder 
  • 5 cc garam masala
  • 2 cc amchur powder(dry mango powder)
  • 50 cc oil
  • 1000 ml water 

  1. Wash the chana under running cold water till water runs clear. 
  2. Soak them in enough water for at least 6 hours or overnight. After soaking they will double in size.
  3. Drain the soaking water, put chana into pressure cooker, add 1000ml water and 5 cc salt close the lid. Cook for 10 minutes on high flame, then 15 minutes on low flame. Let the pressure go down by itself.
  4. Heat the oil in the pan on medium flame, once oil is hot add cumin seed, cinnamon stick, clove, green cardamon, bay leaf and black pepper cook all for 15 seconds.
  5. Add chopped onion, green chili and ginger; and cook for 3 minutes.
  6. Add garlic paste and cook for another 2 minutes.
  7. Add tomato paste, turmeric powder, cumin powder, coriander powder, red chili powder, amchur powder, garam masala and salt.
  8. Mix all  and cook for 3 minutes on medium flame.
  9. Add water from boiled chana as per your liking in gravy consistency and bring it boil.
  10. Add boiled chana, mix well and cook for 6-8 minutes on medium flame.
  11. Add green coriander leaves to garnish. 

Friday, November 20, 2015

Chota Bheem

Now a days Suchir is busy with Chota Bheem..........:)

Friday, October 9, 2015

Chicken Keema Curry

Preparation and cooking time: 40 minutes
Serves: 4-5 persons
300 gm. Minced chicken (Keema)
One big onion finely chopped
200 ml tomato puree
6 garlic clove (to make 5cc garlic paste)    
About 1 cm ginger (to make 5cc ginger paste)
2 chopped green chilies
4 cc turmeric powder
5 cc coriander powder
5 cc cumin powder
2.5 cc red chili powder
2.5 cc Indian Garam masala powder
8 cc salt (or according to taste)
2 cc fennel seeds 
1 cm cinnamon stick 
3 green cardamoms
4 cloves 
60 cc oil (vegetable or olive oil)
Green coriander leaves for garnishing 
300 ml water

Heat oil in a pan. Add cinnamon stick, green cardamoms, clove, and fennel seeds; and fry for about 30 seconds.

Add green chilies and chopped onions. Sauté till onions turn transparent.

Add ginger and garlic paste. Sauté further for another 3 minutes.

Add the minced chicken and turmeric powder; cook for 5 minutes on medium heat. Stir in between.

Add all spices coriander powder, cumin powder, red chili powder, and salt. Mix it well.

Add the tomato paste and cook for 3 minutes on medium heat.

Add 300 ml water and mix it well. Cover the pan and cook for 8-10 minutes on medium heat. Stir in between.

Remove the lid and add Garam Masala, mix it and add green coriander leaves to garnish.

Serve with Roti or Naan.

Wednesday, September 9, 2015

Crochet Summer Hat

Hi friends!!! I made summer hat for my son.

Nice summer hat mama!!!

Monday, August 17, 2015

Palak Paneer

Today's recipe is "Palak Paneer", it is very simple and nutritious Indian curry. Palak paneer can be eaten with roti, naan, jeera rice, or plane rice or anything else... it is simply up-to you :) so enjoy.

Sometimes if paneer (Cottage cheese) is not available (Like here in Japan) it can be replaced with Tofu.

Preparation time: 25 Minutes
Cooking Time: 15 Minutes

Serves 4 people.


  • Palak/Spinach 2 bunch 
  • Onion 1 medium size
  • Tomato puree 180 ml
  • Garlic 6 cloves
  • Ginger 0.7 cm
  • Panner/Cottage Cheese cubes 250 gram
  • Cumin seeds 5cc / 1 table spoon
  • Coriander powder 5cc / 1 table spoon
  • Turmeric powder 2.5cc / 1/2 table spoon
  • Garam masala 5cc / 1 table spoon
  • Chili powder 1cc / 1/4 table spoon
  • Salt 7.5 cc / 1 and 1/2 table spoon (or according to taste)
  • Oil (vegetable oil or olive oil) 60cc 
  • Water 1000 ml


  • Thaw the paneer cubes if using frozen paneer. Just put the paneer cubes in normal water and leave for 20 to 30 minutes.
  • Wash the spinach/palak leaves thoroughly in running water and cut in medium size. 
  • Chop the onion into small pieces.
  • Grate garlic and ginger to make paste.

  • Boil 1000 ml water in a pan. Add spinach leaves in boiling water and cook for 2 minutes.
  • Remove spinach leaves from water and put in grinder or blender jar. Add 1 table spoon cumin seeds and 300 ml of water (same water which was used for boiling spinach leaves).
  •  Grind boiled leaves to make smooth paste and keep aside.
  • Heat the oil in a pan, add chopped onion and saute until golden brown over medium heat.
  • Add garlic ginger paste and fry for a minute.
  • Add coriander powder, turmeric powder, garam masala, chili powder, salt, and tomato puree. 
  • Stir well and cook the mixture for about 3 minute (or till mixture starts to release oil) over medium low heat.   
  • Add paneer cubes and stir slowly, cook for another 5 minutes over medium low heat.

  • Add spinach/palak paste and stir well. Bring it to boil over medium heat.
  • Cook for two minutes over low heat. Palak paneer is ready to serve. :)