Butter Croissants and Coffee

One of the most best aromas on a beautiful morning

Samosa Chaat

Snack a little

Seekh Kabab

Try something different!

Decadent Chocolate

Do not forget to indulge once in a while

Steamed goodness

Various cooking methods bring variety in your palette

Thursday, March 3, 2016

Okra Stirfry (Ladies Finger/Bhindi Stirfry)

I got this very simple and delicious recipe from my mother-in-law.


Okra/Bhindi - 250 gms
Mustard Seeds - 1 tsp
Urad Dal - 1/2 tsp
Asofoetida - a pinch
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Oil - 1 tbsp
Salt to taste


Wash and clean the okra. Chop off the ends and slice them in medium thickness.
Heat oil in a wok. Add mustard seeds and allow to splutter. Add urad dal, asofoetida, turmeric powder and red chilli powder. Add the sliced okra to this and stirfry so that the oil and powders coat all over. Sprinkle salt and continue stir frying for about 10 mins. Okra will start to shrink in size and get a cooked green colour. Serve as a side dish with rice.

Shrimp curry in coconut milk

This simple shrimp curry is my go-to recipe when I want something comforting, quick and easy. There's hardly any prep involved if you buy peeled and deveined frozen shrimp. It uses very few ingredients, so I usually make this when I'm short on fresh produce.

Shrimp - 1 pound, peeled and deveined
Onion - 1 large
Ginger - 1 inch piece
Garlic - 2 to 3 large cloves
Fresh chillies - 3 or 4 (green or red)
Curry leaves - 1 sprig
Tomato - 1 large
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Garam masala - 1/2 tsp
Coriander powder - 1 tbsp
Cinnamon - 1 inch piece
Cardamom seeds - 1/2 tsp
Cloves - 4 or 5
Fennel seeds - 1 tsp
Oil - 2 tbsp
Salt to taste


Wash and clean the shrimp. In a bowl, add the shrimp, 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala and 1 tsp salt. Mix and keep aside to marinate.
Meanwhile dice the onions, ginger, garlic and tomato. Slit the chillies in half.
In a large pan, heat a tablespoon of oil.
Add whole spices - cinnamon, cloves, cardamom and fennel seeds.
Then add the onions, ginger, garlic, chillies and curry leaves. Add some salt. Fry until onions turn translucent.
Now add a teaspoon of red chilli powder, one tablespoon of coriander powder and a pinch of turmeric powder.
Once the spices have fried in the oil, add the chopped tomato. Cover and cook for about 5 minutes till the tomato turns soft.
Then add a cup of water to the mixture and 1/2 a cup of coconut milk. Gently stir on med-low heat so the coconut milk doesn't split, but we want to heat it through.
Now add the shrimp and the remaining coconut milk. Cover and let simmer for about 10 minutes.
Do not let the curry boil or it could split the coconut milk.
Serve hot with some steamed white rice.