no frills, just simple cooking


Kashmiri Rajma Dal

Among all Rajma (Kidney beans) varieties, I love Kashmiri Rajma specifically because it cooks easily, in addition to its great taste and color. Usually, I add Garam masala in my Rajma dal, but I was looking for some variation in taste. I absolutely loved this version from A Mad Tea Party, which is mildly spiced. I followed the instruction precisely and it turned out to be a very satisfying meal. The secret of the taste seems to lie in the fresh grated ginger tempering and in the aroma of ghee added at the end. I had Rajma chawal along with Potato fry, and I find it nothing less than a non-vegetarian fare.

Kashmiri Rajma

Kashmiri Rajma

Potato Fry

Boiled potato cooked in pureed tomato, tossed with cumin seeds.

Potato Fry

Potato Fry

How I prepared:

  1. Cube three potatoes to bite-size pieces, preferably unpeeled.
  2. Puree three small red tomatoes and fry them in a tsp of oil and 1/4 tsp. of sugar until it is thick and keep aside.
  3. Boil them until they are soft enough for the fork to enter easily, but not too mushy.
  4. Heat little oil and fry roughly about 1 tsp of cumin seeds.
  5. When the cumin seeds start spluttering, add two chopped green chillies.
  6. Add 1/2 tsp. of Kashmiri red chili powder and 1/4 tsp. of turmeric powder and mix well (take care not to burn).
  7. Add the boiled potato pieces and mix well.
  8. Add 1 tsp. coriander seed powder, pinch of asafoetida and salt to taste.
  9. Mix well the potatoes with the spices and fry in the low flame until the potatoes develop as a crusty layer coat.
  10. Pour the thick tomato paste (prepared in step 2)
  11. Fry for some more time until the potato absorbs the tomato mixture completely.
  12. Add Everest kitchen king or any similar masala and fry in low flame until the mixture dries up.
  13. Garnish with chopped fresh coriander leaves and chopped onion pieces.

Rogan Josh

Another regular in our sunday lunch menu. It might not be the ultimate authentic Kashmiri Rogan Josh with dry ginger and fennel seed, but this finger-licking delicacy will not disappoint you.

1. Ginger: 1 inch
2. Garlic: 5 cloves
3. White oil: 8 tbsp
4. Mutton: 500g
5. Onion (medium): 2
6. Salt: To taste
7. Curd: 3 tbsp
8. Sugar: 1/2 tsp

9. Whole Garam Masalas
i) Cinnamon: 1 stick
ii) Cardamom: 5 whole
iii) Clove: 4 whole
iv) Bayleaf: 2 whole
v) Black peppercorn: 5 whole

10. Dry masala powders
i) Coriander powder: 1 tsp
ii) Cumin powder: 1 tsp
iii) Kashimir red chilli powder (for color): 1 tsp
iv) Regular red chilli powder: 1 tsp

The Steps:

Grind ginger and garlic along with four tablespoons of water to make a smooth paste.
Make paste of two medium sized onions and keep aside.
Heat oil in a thick-bottom vessel. Brown the meat in batches and keep aside.

Mutton browned pieces

Browned Mutton Pieces

In the same oil, fry the whole garam masala spices until they start spluttering and releasing their aroma.
Fry the onion paste until it is slightly brownish.
Throw in the ginger-garlic paste and stir-fry for 30 seconds.
Add the dry masala powders and stir-fry for another 30 seconds.
Add the browned juicy meat cubes.
Put in the curd—one tablespoon—at a time and fry for about 30 seconds till it gets blended with the meat mixture.
Add half teaspoon of sugar to neutralise the sourness of the curd. Stir-fry for about three-four minutes.
Pour in one and half cup of water and mix properly.
Let it boil and simmer for 45 mins. Stir every 10 minutes or so.
Before serving, sprinkle little garam masala and pepper powder.

Spicy Rogan Josh

Spicy Rogan Josh

Coconutty mutton: Mutton curry with cocunut milk

When I crave for spicy dry-ish mutton, I prepare my all-time favourite Bengali Kosha Mangsho. For days when I want to something simpler less spicier version of mutton curry, Mangshor jhol fits the bill. When I am bored of these two versions, I hunt for different recipes on internet. Sometimes I am too impatient to read through long complicated recipes. I just experiment with the ingredients available in my kitchen to make some impromptu recipes. When it turns out yummy effortlessly, it feels so satisfying.

2 medium red tomatoes
2 tsp. coriander powder
1 tsp. Kashmiri red chilli powder
1/2 tsp. turmeric powder
1 tbsp. ginger and garlic paste
Main ingredients:
Cooking oil
10 curry leaves
1 tsp of chopped garlic
1 tsp. garam masala
2 sliced medium-to-big onions
500g Mutton
Thick coconut milk: 1 cup
2 sliced green chillies
Salt to taste
  • Tenderize the mutton pieces by marinating for 30 minutes to one hour and keep aside.
  • In a pressure cooker, fry curry leaves, chopped garlic, broken dry red chilli and garam masala powder for couple of seconds on medium-low flame. Add onion to it and fry until it softens and turns translucent.
  • When the mixture is mushy, add the marinated mutton pieces. Fry on high flame gradually reducing the flame to medium for about 25 minutes. At this point, mutton mixture becomes drier with oil separating. Now add the coconut milk and two sliced green chillies and cook for 5 more minutes. Add more water if you prefer lighter consistency.
  • Close the cooker and cook on high flame until 2 whistle. Let it cook on low flame for 10 more minutes. Open when the steam subsides. Serve along with rice.
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Egg in peanut-tomato sauce

Before I forget what I experimented in my lunch today😛 , let me write it down.



1. Eggs: 2
2. Garlic (crushed): 2
3. Onion (big, chopped): 2
4. Tomato (De-seeded, Chopped): 2
5. Ginger: 1/2 inch piece
6. Garlic pods: 5
7. Peanuts: 1/4 cup
8. Dry Masalas: Turmeric powder (1/4 tsp) + cumin powder (1/2 tsp) + coriander powder (1/2 tsp)
9. Garam masala: A pinch
10. Oil
11. Salt to taste
12. Chopped coriander leaves
13. Butter (Optional): 1/2 tsp

Serves: 2


  • Fry onion in medium flame until soft and little brownish. Add the tomatoes and fry until mushy and the mixture is uniform. Roast the peanuts in a little oil. Make a paste of the above fried onion-tomato mix and peanuts along with a piece of ginger and garlic cloves. Keep aside.
  • Now heat oil. Fry the eggs and keep aside. To the same oil, add crushed garlic and the dry masalas and fry for about half a minute on low flame. Take care not to burn it.
  • Pour the previously prepared paste in the oil and mix well. Add the eggs, salt to taste, and a pinch of garam masala. Close the vessel and cook for around 6-7 minutes on medium flame stirring occasionally. You can put a half teaspoon of butter for extra yummy taste.
  • Garnish with chopped coriander leaves and have it with rice or roti. Enjoy

Soyabean dry masala

At times, when I’m too lazy to prepare any elaborate dishes, my mind starts working towards creating a simple dish which requires minimal ingredients and less chopping. Soyabean dry masala is one such quick-fix recipe which is healthy as well as tastes good.




1. Soybean nuggets: 2 cups
2. Garlic pods (crushed): 8
3. Chopped red tomato: 1
4. Green chilies (Chopped finely): 2
5. Cumin seeds: ½ teaspoon
6. Masala paste: Mix the following in ¼ cup of water: 1 tsp Kitchen king masala(or Chicken masala) + ¼ tsp Turmeric Powder + ½ tsp Red chilly powder
7. Green peas: ½ cup
8. Oil
9. Salt to taste
10. Pinch of sugar (Optional)
11. Dry coconut powder or freshly grated coconut: 2 teaspoon
12. Chopped coriander leaves

Serves: 2-3


  • Soak soybean nuggets in salty warm water for 15 minutes, squeeze off the water and keep aside or else if you want extra soft nuggets, pressure cook the soybean nuggets in water with salt till one whistle and drain off the water and keep aside.
  • Heat oil, add cumin seeds and wait till they splutter and add crushed garlic. Take care not to burn the garlic by keep flame low while frying them.
  • Add chopped tomato pieces and green chillies as soon as the garlic starts emitting its aroma (around 15 secs). Mix well and keep stirring. (still low to medium flame)
  • Pour the masala paste and keep stirring the mixture until you get a smooth uniform paste and oil gets separated from it.
  • Now add around half a cup of green peas and fry for a couple of minutes. Add the soybean nuggets and fry together on medium flame for around 5 to 7 minutes. Sprinkle some water if the mixture sticks to the bottom.
  • If you have dry coconut powder or fresh grated coconut at home, you can add it and fry to another 2-3 minutes for some extra flavor or else you can safely skip this step too.
  • Garnish with chopped coriander leaves. Enjoy with roti, paratha, or as a side dish with rice.


Chicken masala with tomatoes

I’m generally picky about chicken recipe but this easy chicken recipe never failed me. I’ve adapted it from the recipe provided on the cover of chicken masala packet. You can omit the curd in the recipe; it tastes equally good.

Chicken Masala

Chicken Masala


  1. Chicken pieces: 1 kg
  2. Onion(medium and very finely chopped): 4
  3. Tomato (Red fleshy ones, finely chopped): 4
  4. Ginger garlic paste (Freshly prepared): 1 tsp
  5. Green chillies (Finely chopped): 4
  6. Coriander powder: 1 tsp
  7. Turmeric Powder: 1 tsp
  8. Chicken Masala (preferably Everest/MDH): 3 tsp
  9. Oil: Mustard Oil + groundnut/sunflower oil
  10. Salt to taste

For the marinade:

  1. Kashmiri red chilli powder: 1 tsp
  2. Ginger garlic paste (Freshly prepared): 1 and 1/2 tsp
  3. Turmeric powder: 1/2 tsp
  4. Curd: 4 Tbspn


  • Take the ingredients under the marinade section and make a fine uniform paste.
  • Marinate the chicken piec es with this paste for about an hour (or more if you have time). Once I marinated whole night and it tasted awesome.
  • Fry the onion pieces properly in the oil till it is little brown n crispy but don’t let them burn.
  • Add the chopped green chillies, ginger garlic paste, coriander powder, turmeric powder, and 2 tsp of chicken masala.
  • Mix them properly with the onion and fry for about a minute.
  • Add the marinated chicken and the chopped tomatoes together and keep frying them on high flame initially for about 10 mins. Picture at this stage (below):
  • Take care to stir occasionally and not let it burn.
  • You may add a cupful of water if you want little extra gravy. But i prefer it without addition of water.
  • Add salt and rest of the chicken masala (1tsp) to it and cook the chicken mixture for about another 30 minutes or so. At this stage the chicken becomes softer and oil separates from the mixture.
  • Garnish with with a handful of choppped coriander and serve it with rice or roti.

Tomato and potato curry with egg (Dry)

I’m starting my food blog with this simple recipe which is one of my favorite side dishes. I usually prepare this dish when I’m lazy to cook. I remember that my dad used to prepare it occasionally and my brother and me simply loved it a lot. I started preparing myself later but made two changes – added garlic and potatoes. Ingredients:



Ready to savour

What you need: 

  1. Tomatoes (big red ones) – 4
  2. Potato (medium to big) – 1
  3. Egg – 2
  4. Onion – 1 and 1/2
  5. Garlic – 4 to 5 pods
  6. Oil – Mustard oil + refined oil
  7. Green chillies – 3-4
  8. Turmeric – 1/4 teaspoon
  9. Cumin powder – 1/2 teaspoon
  10. Salt to taste
  11. Coriander – 1 small bunch



The Ingredients


  • Chop the tomatoes, onion, and green chillies finely. Cut the potato into thin strips. Crush the garlic and keep aside.
  • Heat the oil in a kadhai. W hen the oil heats up, add the finely chopped onion and and then the chopped green chillies and fry till the onions turns softer and little brownish. Add the crushed garlic and fry for about 10-15 seconds.
  • Immediately add the potatoes and cook for about 5-7 minutes in medium flame till it becomes slightly cooked. Since the potatoes are cut thinly, they will get cooked in a jiffy. Add the tomatoes, and mix it well with the potatoes.
  • Add turmeric powder and cumin powder to the mixture and give a good stir occasionally. After about 8 minutes, the mixture will be of softer consistency and leave oil on the surface of the pan.
  • Now break two eggs over it. Add salt to taste. Mix it properly and cook it on high flames for about 5 minutes. Keep stirring almost continuously till the mixture is dry and slightly browned (not burnt). Garnish with coriander leaves. It goes well with rice, paratha, or chapathi.
  • Note: You can omit potato if you want and make it purely tomato-based by adding more tomatoes.

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