Dec 31, 2011

Photos of Homemade Dishes

Wish all my readers a Very Happy New Year !!!!!

Photos of Homemade Dishes. Recipes coming soon ..

Dec 30, 2011

Honey Chilli Cauliflower

Honey Chilli Cauliflower

Serves: 3

You will need

500 g cauliflower florets

1 cup (200 g) flour

2 teaspoons corn flour

½ teaspoon salt

200 ml oil to deep fry cauliflower florets

Extra 1 tablespoon oil

6 shallots, cut into slices / 2 tablespoon spring onions, chopped

1 - inch piece green ginger or normal ginger

1 capsicum, remove seeds and cut into cubes

2 tablespoons honey

2 teaspoons corn flour

1 cup water (200 ml)

2 tablespoons Chinese chilli sauce or normal chilli sauce

1 tablespoon (or 3 teaspoons) lemon juice

1 tablespoon soy sauce

1 tablespoon spring onion greens for garnishing


Wash and clean cauliflorets and drain out water thoroughly. Wipe each piece with a kitchen towel. Coat cauliflower florets lightly with flour – corn flour mixture, which has been seasoned with salt.

Fry half the cauliflower florets in deep hot oil until golden brown. Reduce heat, cook approximately five minutes, or until cauliflower florets softens / is cooked through. Remove from oil, drain on absorbent paper. Repeat with remaining cauliflower florets. Pour off excess oil.

In another pan / wok, heat 1 tablespoon oil. Add sliced shallots / spring onions and fry light pink in color.

Add peeled and grated green ginger / normal ginger to pan, sauté gently for one minute.

Add capsicum cubes and fry for 3 - 4 minutes.

Add honey, stir for one minute. Add combined corn flour, water, chili sauce, lemon juice and soy sauce. Stir until sauce boils and thickens.

Add deep fried cauliflower pieces , toss in sauce for three minutes or until cauliflower is heated through. Decorate with spring onion greens. You can also sprinkle shallow fried chopped garlic. Serve hot with Rice / Fried rice / Noodles.

Dec 29, 2011

Khaman Dhokla

Khaman Dhokla - A delicious Gujarati snack. Best combination with green chutney !!!

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Makes: 10 - 12 medium size pieces

You will need

1 cup ( 200 g ) gram flour / besan

1 ½ tablespoons sooji (rawa / semolina)

¾ cup water (or 3/4 cup curd)

1 teaspoon Eno fruit salt (1 packet)

1/2 teaspoon salt ( or salt to taste )

2 teaspoons sugar

1/4 teaspoon turmeric powder

Juice of ½ a lemon

1/2 teaspoon extra oil to grease the pan

For Seasoning:

2 teaspoon cooking oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds ( jeera )

2 green chillies , slit lengthwise

1 spring curry leaves

3 teaspoon lemon juice or water

1/4 teaspoon hing ( asafoetida )

2 teaspoon coriander leaves, chopped

1 tablespoon desiccated coconut ( optional )


Grease a bowl / steel thalis with ½ teaspoon oil and keep aside.

Mix gram flour, sooji (rawa), Eno fruit salt , salt , lemon juice, sugar, water (or curd) and turmeric powder.

Adjust with extra 1 – 2 tablespoons water to make the batter thicker than that used for making pakodas.

Immediately pour the mixture in a greased pan / thali / bowl . Pour a glass of water in the pressure cooker. Keep the pan in the pressure cooker over a stand. Close the lid and do not put weight. Steam for 15 minutes or till done ( reduce the steam to low and steam for 15 minutes ). Or steam in a steamer.

Keep aside for cool and cut into desired shapes.

For seasoning :

Heat oil in a pan. Add mustard seeds. When they start sputter add jeera, curry leaves, green chillies, lemon juice or water and hing . Stir, keep on low heat till fragrant. Pour this seasoning over dhokla.

Sprinkle with desiccated coconut and chopped coriander leaves. Serve hot / cool with green chutney.

Garlic Pickle

Garlic Pickle (Tarla Dalal's recipe)

Makes: 1 cup (100 g)

You will need

50 ml oil

1 cup garlic cloves (100 g)

1 teaspoon turmeric powder

Juice of 2 lemons

3 tablespoons red chilli powder

3 teaspoons jaggery (optional)

1 ½ teaspoon salt

Ingredients for masala powder (spice powder):

5 teaspoons mustard seeds

1 teaspoon jeera (cumin seeds)

1 teaspoon coriander seeds

1 teaspoon fenugreek seeds (methi)

1 teaspoon hing (asafoetida)


Heat oil in a pan, add the garlic cloves mixed with turmeric powder and sauté over low heat for 8 minutes till they become soft, stirring continuously.

Add the lemon juice and cook for 2 – 3 minutes on a low heat or until well blended and creamy.

Add red chilli powder, jaggery (optional), and salt to taste and cook for another 3 – 4 minutes on a low heat till the jaggery gets dissolved.

Mix all the ingredients for the masala / spice powder and make a smooth powder in a mixer. Now add ground masala powder to the cooked garlic mixture and mix thoroughly.

Remove from the heat and allow to cool.

Store them in a bottle or a sterilized pickle, glass jar in a cool dry place.

This pickle is ready for consuming after a week and can be store for up to three months .

Dec 28, 2011

Photos of traditional grinding stone @ Spice Market Restaurant, Hyatt Regency, Chennai

Spices & Dals

Hyatt Regency Chennai

365, Anna Salai, Teynampet,

Chennai, India

Tel: +91 44 6100 1234