Apr 6, 2011

Kandi Podi

Famous combinations :

Kandi podi + Charu + Ghee
Kandi Podi + Avakaya + Ghee
Kandipodi + Ghee


Toor Dal - 1 Cup
Chana Dal - 1 Cup
Urad Dal - 1 Cup
Paprika - 3 Tbsp
Hinge - A pinch
Red Chili - 5
Ghee - 1 tsp
Salt - To taste

Dry roast each of the above mentioned lentils separately
Roast the red chili in ghee
Blend all the lentils along with red chili into a fine powder
Add salt to taste along with hinge


Roast the lentils on medium heat ( The slower it cooks, the better it tastes)

Mar 4, 2011

Ravioli di Portobello Mushroom


Dried Parsley Leaves - 2tbsp

Dried Basil Leaves -A bunch

Dried Oregano Leaves - 2 tsp

Crushed California garlic - 2tbsp

Finely chopped Portobello Mushroom - 1/2 lb

Finely diced Onions - 1 large

Red Bell Pepper - 1

Green Bell Pepper - 1

Scallion (Green Onion) - A bunch

Heavy Whipping Cream - 1 pint

Evaporated Milk - 1 tin

Vegetable Broth - 1 tin

Egg Roll Sheets - A few

Parmesan Cheese - To garnish



Olive Oil



Garam Masala

Kitchen king Masala

Creamy Sauce Preparation:

  • Butter a pot and add finely chopped red bell pepper, green bell pepper and green onions
  • Saute it thoroughly until they are cooked
  • Add vegetable broth, evaporated milk and allow the vegetables to cook in the broth
  • Add a pinch of dried parsley and Oregano leaves
  • Add heavy whipping cream and stir this entire mixture until it reduces to half the original quantity
  • Add salt to taste

Stuffing for the Ravioli:

  • Add butter to pan along with some olive oil
  • Once the pan is hot enough add in the diced onions and allow the to cook
  • Add a pinch of salt and crushed California garlic to the onions
  • Add dried oregano leaves and basil leaves
  • Fry the onions until they are golden brown in color
  • Add finely diced mushrooms to the pan and allow them to cook
  • Add any other seasonings that you like, since I am a great fan of the Kitchen king Masala, I did add a pinch of this and a pinch of garam masala along with paprika to make it a little spicy
  • Cook this mixture in vegetable broth but make sure you cook the mixture until the broth evaporates completely

Story about the ravioli sheet:

Everyone has craving to eat a particular dish or eat at a particular restaurant, but I crave to cook something different everyday. I was driving back home and was wondering what I can make and I see something flashy, Olive garden ad while I was entering 101 right at Tempe market place. Algorithms were running in my mind as to what all I need. The toughest was whipped cream, we never stock that up. Lucky me, we were planning on inviting some friends home so I had that. Now the next toughest was ravioli sheet. I remember we had wheat lasagna sheets but it is too thick for ravioli. I made the stuffing and the creamy sauce but I wasn’t too happy about the sheets, neither was I willing to make it from the scratch. And here goes our wild goose chase for Ravioli sheets to Basha’s, Safeway, and Sprouts. None of them have it! Darn it!

My husband had his back up plan of mixing the creamy sauce and the stuffing and wrapping it up as a franky in a roti. Meanwhile I called up whole foods and they claim to have fresh egg roll sheets which will be helpful for Ravioli. Immediately we hustle into the car and drive to Whole foods and grabbed this egg roll sheets and it worked out pretty good. Yup I used fresh egg roll sheets and tossed the whole wheat lasagna sheets into the trash. Trust me it was all worth it at the end of the day. The sheets were perfect for ravioli. (Although I feel guilty of wasting)

Ravioli assembly:

  • My ravioli sheets were approximately 10 “x 10”. So I cut them into 4 parts and place the stuffing and wet the edges with water and place the other sheet over it and pinch the edges thoroughly to ensure that they are sealed good.
  • Fry the dumplings in double broiler (if you don't have one use a huge strainer)
  • Fresh pasta sheets will cook in minutes and your ravioli is ready
  • Top the cooked ravioli with the creamy sauce and season it with slight salt pepper and Parmesan cheese.

Tips / Precautions :

  • Make sure you seal the ravioli good to avoid the stuffing to ooze out while boiling the dumping
  • Water acts as a good sealing agent, if you are comfortable using egg white that works too
  • Fresh ravioli (store brought of-course) sheets is the key to faster cooking
  • Stir the whipped cream as much as you can to avoid curdling
  • Add salt to the creamy sauce at the end to avoid curdling

Feb 21, 2011

Vegetable Dum Biryani

Ingredients :

Basmati Rice - 2 Cups
Aloo - 1
Onions - 2
Red Capsicum- 1
Green Capsicum- 1
Carrots - 1
Beans - A bunch
Saffron - A few strands
Sindhi Biryani Masala - A pinch
Cilantro - To garnish
Garam Masala _ A pinch
Cumin & Coriander Powder - A pinch
Shahi jeera - 1 tsp
Bay leaves- A couple
Elachi - A couple
Fried dry fruits - Few
Cinnamon sticks - 1/2
Yogurt - 1/2 cup
Butter - 1/2 cup
Oil - As needed
Salt - As needed

  • Deep fry the onions in butter until golden brown in color
  • Add a pinch of salt
  • Add a pinch of brown sugar to caramelize the onions
  • Add oil and after the skillet is heated add bay leaves, elachi and cinnamon, dump in all the vegetables
  • Add salt as required along with biryani masala, cumin and coriander powder
  • Add yogurt and allow the veggies to cook up to 70%
  • Soak the basmathi rice in water for about 1 hour, and semi cook it up to 70%, preferably open cook it, Also add the right amount of salt
  • Layer the semi cooked vegetables, plain rice , deep fried onions, fried dry fruits and repeat the same layering in an oven proof container coated with butter
  • Dilute saffron strands in water and sprinkle it on the top
  • Garnish it with cilantro
  • Place the entire container in the oven which is preheated for at least 20 minutes at 350
  • Let it cook for about 30 minutes

  • Add a few drops of oil before cooking the rice, this will help the rice grains from sticking to each other
  • After adding the yogurt sautee it as much as you can without smashing the vegetables, that it will help the yogurt from curdling
  • Do not over cook the veggies / rice
  • Diluted saffron in water will prevent the top layer of rice from over heating
  • Make sure you go all the way down while serving

Jan 30, 2011

Malai Kofta


Grated Panner - 1 Cup
Onions - 3
Tomatoes- 8
Boiled Potatoes-3
Boiled Carrots -3
Boiled Beans - A Bunch
Heavy Whipping Cream - 5 tbsp
Salt- To taste
Paprika - 1 tsp
Kitchen king Masala - A pinch
Garam Masala- A pinch
Kofta Curry Masala-1/2tsp
Cilantro-To garnish
Ginger Garlic Paste-1/2tsp
Butter-2 tbsp
Bread Crumbs Powder: 4tbsp
Roasted Cashews-5

Preparation of Kofta :

  • Add boiled and drained vegetables along with grated panner to a food processor
  • Add a pinch of salt and Kitchen King masala.
  • Use the dough blade and kneed it well (If you are not using a food processor do it with your hands, similar to chapathi dough)
  • Make balls by applying a little oil on your palms
  • Deep fry the kofta balls in oil on medium heat to make sure its cooked evenly

Gravy for Malai Kofta:
  • Add butter to the skillet along with oil
  • Add chopped onions and a pinch of salt
  • Allow them to sautee
  • Add ginger garlic paste allow the onions to turn golden brown in color
  • Add chopped tomatoes and allow it to cook on medium heat
  • Add heavy whipping cream and allow it to cook until oil oozes out
  • Grind half of the onion tomato mixture along with roasted cashews
  • Add the fried kofta to the skillet
  • Add this gravy back to the skillet and allow it to cook on medium heat

  • Make sure the boiled vegetables are drained. (Water in the veggies will crack the kofta when frying)
  • If there is any water in the Veggie-Panner mixer add more bread crumbs
  • Don't stir too much after the koftas are added to the mixture
This will serve a party of 6.