This has been in my draft for a long time.. When both my laptops crashed i finally learned the lesson not to treasure my pics in “My Pictures ” but i have to publish them here! LOL! I finally returned to my old desk top but i have lost the mobility! now i have to come to the computer room when im making something new or i’ll have to print out the recipe. Well but im happy that my desktop never lets me down but i did promise myself to publish the recipes as soon as i  cook or bake them!

One of the easiest curry i make when i wake up late or not in the mood for cooking. Thank god my kids love this!

1 Raw banana

1/4 tsp turmeric powder

1/4  fenugreek powder

3/4 – 1 cup grated coconut

1/2 tsp cumin seeds

1 green chilli

3-4 tbsp yoghurt

salt to taste

For Tadka/tempering oil, mustard seeds, red chilli, curry leaves

Remove banana skin and  wash and slice them into thick pieces. Put them in a vessel and add turmeric  and fenugreek powder and salt.  In a medium sized skillet add 2 cups of water and bananas, cover and cook till done.    Meanwhile, grind grated coconut, cumin seeds and  green chillies to a fine paste.  Add this paste to the cooked bananas and mix well.  Beat yoghurt and pour over it.  Keep on stirring the curry and cook on a low flame till it starts to boil.  Turn off the flame.  In a tadka pan, heat oil and add mustard seeds, red chillies and curry leaves.  Turn off the flame immediately and pour it over the curry.  Mix well and serve hot with rice

This recipe is from the best cook in this whole world!!! not me my Mom!!! I make a lot of variation in her recipes but this time i thought I’ll try the authentic one!

In a large pan or cooker heat the oil and add the whole spices. When the aroma comes add the onions and saute till brown. Add the ginger garlic paste and saute again. Add the powdered spices and saute for another 2-3 mts. Add tomatoes, chicken and salt to it and cook till the chicken is done. Do not add water. Keep on stirring the chicken if its getting burned. When the chicken is cooked add some water if u want some gravy otherwise mix well and garnish with the green leaves. Serve with rice, roti, prata, bread or what ever!!!

Lobia is one of my favorite among beans. today i was thinking to make Lobia parata but somehow i wasn’t in a mood.. And while browsing through some of my favorite blogs i found this recipe in Shaheens Malabar Spices. it turned out so yummy even my kids loved it!

thanks Shaheen for sharing such a wonderful recipe

I love methi.. be it the seeds or leaves or the dried ones (kasuri methi).. i love the flavour though no one else at home is a big fan of it!! In between when i got preggo with my #2 i couldnt even stand it!!!! And for some reason i didnt event buy them for the last 2 yrs!!!

When i went to Mustafa Centre last week i saw the fresh leaves and i thought itz high time i need to have them now! I forgot all the recipes i used to make with the methi leaves i tried to google but didnt get the ones i used to make. Then i stumbled upon this wonderful recipe of Aloo Methi from Chayya’s blog.

i made it exactly like that and it came out very good.. its easy to make and will go with rotis and rice as well. Thank god dry subzis are loved by all at our home!

When Meeta my Gujju friend used to talk about Egg Bhurji i always wonder what is it!! But it always slip from my mind to ask her the recipe. At last few weeks back i asked her how to make it.. when she started telling me the reicpe i iwas telling her that my egg masala! The only difference is i boil the eggs cut into pieces and add and she adds scrambled eggs!

Herez an easy recipe when u have no vegs or meat but only eggs at home!

2 large onions finely chopped
2 tomatoes finely chopped
1 tbsp ginger garlic paste
1/4 tsp turmeric pwdr
1/2 tsp chili pwdr (add more or less as per ur taste)
1/4 tsp garam masala (optional)
little bit water
3 boiled eggs cut in to 6-8 pieces each
coriander and curry leaves – a handful
oil for sauteing
salt to taste

In a large pan saute the onions in oil. When they are brown add the ginger garlic paste and fry for 2-3 mts. Then add tomatoes to it. Mix them well when the oil starts to separate add the masalas to it. Mix well then add a little bit of water i added around 2-3 tbsps. And add the boiled eggs to it immediately. Mix again and close the lid for another 2-3 mts. Garnish curry and corriander leaves.

Serve with rotis!