Quick and Easy Vegetable Curry


* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves crushed garlic
* 2 1/2 tablespoons curry powder
* 2 tablespoons tomato paste
* 1 (14.5 ounce) can diced tomatoes
* 1 cube vegetable bouillon
* 1 (10 ounce) package frozen mixed vegetables
* 1 1/2 cups water
* salt and pepper to taste
* 2 tablespoons chopped fresh cilantro


1. In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
2. Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.



Garlic Pods – 25-30 No’s;
Oil – 2 tspns – for frying the Garlic Pods;
Lime size ball of Tamarind;
Salt to Taste.

For Seasoning:
Mustard Seeds – ¼-1/2 tspn;
A few Curry Leaves;
2 Dry Chillies.

For Garnishing:
Chopped Coriander Leaves – 1 Tbspn.

Ingredients required for the Rasam Powder:
Peppercorns – ¾ tsp.;
Dry Red Chillies –4;
2 tspns. Corriander Seeds;
Channa Dhal (Bengal Gram) – 1 tspn.;
¾ tspn Jeera Seeds;
A few Curry Leaves;
Oil – 2 tspns.

To prepare the Powder:
Broil the Peppercorns, Dry Red Chillies, Dhal & Coriander Seeds till a nice aroma arises & the Dhal is a golden brown in colour. Remove from fire & leave it to cool, add the Curry Leaves, & Jeera Seeds (raw, do not fry / roast / or broil it); now powder the ingredients to a fine powder in the dry grinder & keep aside.


Method to prepare the Rasam:
Soak Tamarind in 2 Glasses of warm water, extract the pulp & put in a vessel add salt, place on fire & let it bubble nicely till the raw smell goes, now add the ground masala powder, mix well, add 1 – 2 glasses of water if the rasam is too thick & bring to a boil. Fry the Garlic Pods in oil to a golden brown, add the Seasoning Ingredients & fry when Mustard Crackles & the Garlic too is a nice Golden brown, pour over the Rasam – mix well & again bring to a boil, so that it blends well with the Rasam. Garnish with Chopped Coriander
Leaves. Serve Hot.

Kondaikadalai Pachadi recipe


Kondaikadalai-1 cup
Mango ginger-150gm
Small onion-7-8
Salt-to taste
Urad dal-1sp


Soak k.kadalai overnight andboil with salt & turmeric powder,drain & keep aside.
Peel & slice mangoginger.
Slice onions & tomato.
Slit greenchillies.
Heat a kadai, put boiled kadalai, add mangoginger,onions&tomato&chillies.mix well for few minutes.Add chillipowder & tamarind juice,salt & little water.cover & cook till ginger is tender & gravy is thick.Remove.
Season it with mustard,methi & urad dal &curry leaves.Serve with rice or chappathies.

Tandoori Chicken


3 tbsp. Tandoori mix (“Sharwood’s India” is available at most English grocery stores)
3 tbsp. plain yogurt
3 tbsp. vinegar
3 tbsp. lemon juice
3 tbsp. oil
4 chicken breasts, skin removed


Blend first 5 ingredients into marinade. Remove all skin from chicken and make several deep cuts into the meat. Coat the chicken, rubbing it into the cuts (hands will turn a nice shade of orange). Cover and leave at least 2 to 3 hours, preferably overnight.

Although traditional Tandoori is cooked in clay ovens, this recipe works very well on a grill. Cook at high temperature for 10 to 15 minutes per side. Can be served hot or cold. (Makes a unique tasting chicken salad.)

Serve with lemon slices, green salad and rice. NAAN Bread (similar to Pita) is excellent on the side.

Although most people think of Indian food as very spicy, Tandoori is fairly mild – everyone we have served this to is always pleasantly surprised.



1 cup roasted Groundnut (as you like: whole or half or crushed)
1 cup grated Jaggery
1/4 cup ghee


Heat ghee and add grated jaggery to it.
Roast it till it changes the colour to darker brown. Off the flame.
Now add the roasted groundnut to it and mix well.
Spread it on a platform and roll it with a rolling pin very quickly.
Make rhombus or square shaped chikkis.

Butter Chicken


1 3/4 pounds skinless, boneless chicken breast halves – cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup fresh heavy cream


To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
4 Place chicken on skewers. Place skewers in a 9×13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
5 To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
6 Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Amrit Peda


1 cup grated khoya (mava)
1/4 cup powdered sugar
1/4 tsp. cardamom (elaichi) powder
1/4 cup pistachios, blanched, peeled & chopped
A few saffron strands
2 to 3 slivered pistachios, for garnishing
Amrit Peda


Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).
Remove from the fire, add the cardamom powder and mix well. Allow it to cool completely. Divide the mixture into two portions, 2/3 and 1/3.
In the 1/3 mixture, add the pistachios and mix well. In the 2/3 mixture, add the saffron strands and mix well.
Divide the pistachios mixture into 8 equal portions. Shape into even sized rounds. Divide the saffron mixture into 8 equal portions and shape into even sized rounds.
Stuff each saffron round with the pistachio round and seal the edges completely. Make designs on the peda using a toothpick.
Garnish with slivered pistachios.
Makes 8 pedas
Preparation time: 30 minutes