Tandoori Aloo

Tandoori Aloo 

Potatoes, who doesn’t love them? A very few, those few are exceptions. Potato is a universal food, be it french fries of Belgium, jacket potatoes  worldwide or the very desi spicy jhol wala aloo. Hubby loves them. In his bread rolls, he wants them spicy. In jhol wali sabjee, he likes them with a runny simple tomato gravy, no onions, no garlics. The every day poha has to have not just properly cooked but browned slices. But, remember, few are exceptions. ME!! (don’t give me this dirty look, plz). I don’t like them much for what ever reason you say, to avoid fat or the creamy bland taste, it’s just not appealing my senses. But, I have to keep him happy Winking smile and cook his fav, the king of all veggies, every once in a while. So bored with the usual aloo I was, I thought of giving it a twist and cooked it paneer tikka style.

Crispy Grilled Aloo

The outer crunch so contrasts with soft inner part and marinade allows the spices to seep in and creates a finger licking flavor. I simply loved the aroma of kasoori methi. The alluring pieces suit for both, a side dish or an appetizer.

Time: approx 18 mins to Grill + 1 hr. of marinating + 10 mins of preparation

Serves: 2-3


  • 4 medium sized potatoes
  • 2 tbsp. hung curd
  • 1 tsp. kasoori methi
  • 1 tsp. amchoor
  • 1.5 tbsp. cornflour
  • 1 tsp. lemon juice
  • 1 tsp. red chili powder/chili flakes
  • (1/2 tsp. garam masala + 1/2 tsp. chaat masala) or 1 tbsp. tandoori masala  + some chaat masala to sprinkle
  • 4-5 drops of regular oil
  • 1 tbsp. freshly crushed/grated ginger-garlic
  • 1 tsp. white sesame seeds. (optional, I like them every now n then in my dishes)
  • salt to taste
  • freshly chopped coriander for garnish


  • Par boil the potatoes, boiling for about 4 mins in microwave worked for me. The potatoes should be just fork tender but not mushy.
  • Peel off and cut each potatoes in 6-8 similar sized cubes. Prick the cubes once, carefully with a toothpick.
  • Mix all the stuff except potatoes, coriander and portion of chaat masala in curd and mix well.
  • Mix in the potato cubes and coat the marinade well on the pieces. Using hands really works better than any spoon. Spoon turns out to be a havoc for the timid potato cubes.
  • Refrigerate the bowl of potatoes for almost 45-60 mins.
  • Now, arrange the potatoes in a grill proof plate/tray. My MWO has a big multipurpose tray to serve the grill/bake purpose.
  • Be careful that the potatoes are set in a single layer.
  • Grill for 10 mins or until the edges turn brown. 
  • Turn the potato cubes up side down or the grilled side down and grill again for 5 mins. Mine took 18 mins totally.
  • Take out the potatoes, sprinkle some chaat masala and chopped coriander leaves.
  • Serve as evening snack or as side dish in lunch/dinner.
  • Relish!!

Tandoori Aloo


Papad ka saag/ Papad ki Sabzi

There are days when you don’t want to kill yourself with elaborate meals. Just want to get away with a simple meal and forgive yourself with the tiring, mundane task of washing, peeling/cleaning, chopping the greens (be it leafy stuff or otherwise). If you feel yourself prey of such tasks once in a while, then the sure rescuer for you is this simple “Papad ki Sabzi”. The most you may need to do is chop onions and tomatoes and chances might be, you may have some already in your refrigerator.

Papad ki subzee

Papad is sabzi is quick and easy, another rajasthani recipe. As I said earlier in my post Gatte ki Subjee, Rajasthani cuisine is well seasoned with non-leafy, non-green things, some unusual dishes and strongly flavored aromas. Papad ki subjee, which can be done in jiffy, is simple. Papads usually are spicy but made of lentils/daals which gives them nutritional values. So, no wonder, papad ki subjee is spicy and tasteful, yet good.

Over to the method.

Time: 20 mins

Serves: 2-3


     4 medium size Papads, any variety, I prefer moong daal papads.
     1 medium onion, finely chopped
     1 medium tomato, finely chopped  
     2  green chili, finely chopped 
     1 tbsp. sour curd, well beaten
     salt to taste   
     1 tsp. of jeera + rai, a pinch heeng and 1 tsp. ajwain   
     1/2 tsp. red chili powder    
     some chopped coriander for garnishing   
     water for boiling   
     a sprig of curry leaves.   


     Break each papad into roughly 6 pieces. (More if the papads are bigger in size)
     Keep water in an open pan for boiling, parallely heat oil in a wok/kadhai. Add the seeds into the oil once hot. Add the curry leaves too.   
      Once, the seeds splutter, add onion and fry them till light brown. 
      If the water is about to boil, add the papad pieces and bring them to boil.  
      Once the onions are done, add tomatoes and chilies and dry spice powders + salt.   
      Cook tomatoes until they are wilted, then add curd and keep stirring so that it is not curdle.
      Add water and bring to boil. Now drain them and add papad pieces to the curry.
      Mix papad well with tomatoes-onions and cook further for 2 mins.    
      Add some water as per your desired consistency.  
      Garnish with some chopped coriander.
      Relish with  plain daal-rice or jeera rice.  


Papad ki sabjee



  • Add 2-3 drops of oil to avoid curd from curdling. Do not leave papad in air after draining else they will dry up and stick to each other.
  • Adding finely chopped garlic gives a distinguished flavor.
  • Mind the salt as papads are also salted.
  • Go gentle on the papads after boiling, they are very delicate.

Papad ka Saag

Pasta in mushroom Sauce

I like pasta. Whatever you do with it, it will still be in an edible shape. I like it in tomato base, in the white sauce or as a salad. It is so versatile, that I wanted to try some other new version of it and I stumbled on Deesha’s post. I have tweaked her version to suit me but the basic idea is to have a creamy mushroom sauce for the pasta.

Mushroom Pasta

A yummy breakfast Platter


Mushroom Sauce

Mushroom Sauce

Pasta in mushroom Sauce

This pasta in mushroom sauce is so flavorful and simple to do, even my husband has approved it, though he is no mushroom fan. It is now him who asks for it once in a while. So, let us quickly cook up a yummy pasta.

Time: 35-40 mins or even less.

Serves: 2

Source: Deesha’s Farfalle in Mushroom Sauce


    Pasta – 1 cup, boiled till al dente, I used fusilli variety, any other should also go well
    button mushrooms – 100 gms.
    onion – 1 medium sized
    basil leaves – 2-3
    garlic pods – 4-5
    milk – 50 ml
    cream – 1 tbsp. (optional – I skipped it this time, but trust me, it gives a very rich texture to the sauce)
    butter – 1/2 tbsp.
    salt to taste
    black pepper – as per your taste
    shredded cheese – for topping the pasta
    oregano – 1 tsp. 
    some chopped coriander leaves for garnish.


    Boil the pasta in a heavy bottom pan till al dente with some drops of oil and drain, refresh under cold running water and keep aside for draining the excess water.
    Heat butter in a pan. Add basils, garlic pods, sliced onions and sliced mushrooms.
    Sauté on high till the water of mushroom evaporates and onions and mushrooms turn golden brown.
    Add salt and pepper. Add cream if you are using it.
    Remove from flame and pour this in a mixer.
    Add milk and make a puree of mushroom – onion mixture.
    Now pour this sauce in a baking dish. The sauce should not be too thick or runny. Refer to the picture above.
    Add some water if required.
    Mix in the pasta and oregano in the sauce properly. Sprinkle some salt and mix. You can add chili flakes and pepper too. I avoided too much chilies to have a mild pasta for my daughter too.  
    Mix and top with shredded cheese.
    Preheat the oven at 180 C. For cooking on gas, see notes. Place the pasta in oven and bake for 10-12 mins or until cheese turns light brown.
    Remove and garnish with coriander leaves.
    Relish!! With your fav juice and cheese toast.

Fusilli in Mushroom Sauce

To kick start the morning

Mushroom Sauce and Fusilli


Par boiled veggies of your choice can be added in pasta while baking.

To cook on gas, simply pour the sauce in the same pan and simmer for 5 mins. Add pasta and grated cheese and mix. Cook for 2 more mins.

al dente – cooking till firm but not hard.


When was it last that that you cooked for your baby, just for her, all your heart out and she just turned away her face? Not few…huh??  Those low moments make your heart sink. Right?? Such moments are not few in my life too. So I am always in a hunt of fast but tasty yet healthy something for her. Once such is “PHIRNI”.


The day, I made it for the first time, I was a bit apprehensive and anticipating a wrinkled nose. But, to my sheer amazement, Mahi had it, almost a bowlful of it, without a tantrum or fuss. My effort vs. reward was a win-win situation. Effort was less, reward was her cute indulgence. Phirni is not just tasty, being a dessert, but has the goodness of milk and rice goes in which supplements the cereal need. Throw in, dry fruits of their choice and see the Firni vanishing, effortlessly.

Time: 30 mins or even less.

Serves: 5-6 medium sized dessert bowls

    Milk – 750 ml
    Sugar – 3 Tbsp.
    Rice – 50 gms, soaked for 2 hrs.
    few strands of saffron – soaked in warm milk (optional)
    Cardamom powder – 1 tsp.
    Dry fruits – chopped finely ( I used a coarse powder of kaju, badam and apricots for Mahi)
    Raisins / kishmish – 1 tbsp.

    Make a fine paste of soaked rice after draining the water. To check the texture, when you take a pinchful of rice, you should feel the granules and not a fine powder.
    Bring milk to boil and put on low flame for 2-3 mins.
    Add the rice paste and keep stirring. At this point, do not leave the milk on itself and keep stirring because rice will stick to the pan before you even notice.
    After 5 mins, add sugar and dry fruits and keep stirring.
    Add cardamom powder after 5 mins. Switch off the gas and decorate by pouring the saffron soaked milk.
    Phirni will not take a min more to be served.



Phirni tends to stick at the bottom of the pan. Don’t forget to stir every now n then.

Unlike traditional kheer, milk need not be boiled too much and reduced to half. The rice paste does the job. So milk retains much of the nutrients.

Serve hot or chilled.


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