Coconut Vegetable Curry

Go Nuts for Coconuts…

As a mother of two, I am always finding ways to make haste in the kitchen. I am always on the quest for quick recipes, which are easy to make and equally tasty and nutritious. It’s hard to imagine but such recipes do exist!

Today’s recipe is a good way to introduce your little people to curry and vegetables. My boys adore this dish and will happily eat thirds too. It combines the warm earthiness of garam masala with the coastal flavours of coconut. What makes this recipe fuss free is that you can pretty much use whatever vegetables you have in the fridge. My meat lovers, you could add chicken or fish or prawns to this dish, either way it’s lip smackingly delicious.

Ingredients: 16 Cooking time: 20 minutes

Serves : 4

    One small cauliflower, cut into bite size florets
    Two potatoes, cut into bite size cubes
    Two carrots, peeled and cut into sticks
    One red capsicum, roughly sliced
    Handful of green beans, roughly chopped
    One cup of green peas
    One onion, finely sliced
    Two pods of garlic, finely chopped
    One thumb sized piece of ginger, finely chopped
    One heaped teaspoon of garam masala
    Half teaspoon of turmeric
    One medium size cinnamon stick
    One bay leaf
    800 ml of light coconut milk
    Salt to season
    Four tablespoons of vegetable oil

Heat oil in a saucepan. Add cinnamon stick, followed by onion, garlic and ginger. Cook until aromatic and onion is translucent.

Now add the vegetables and dry spices, except bay leaf. Mix well.

Add coconut milk, bay leaf and season with salt to taste. Simmer the curry on a medium flame for 15-20 minutes or until the vegetables are tender.

Serve with steamed rice or savoury flatbread or simply eat it as a soup. So moorish, so tasty

Spinach and Potato Bake

Love what you do, do what you love…

After a long break, I am sitting here staring at the screen thinking of something profound to say. Trying to make a come back, with a bang. However, words fail me! I don’t have an explanation for my absence. I don’t know how long I am back for or how frequently I will post a recipe for you. What I do know, is I love food and as long as I can cook, I will share it with you.

Today’s recipe is a simple, hearty winter warmer. Layers of potato, garlicky spinach, cream and cheese, a perfect matrimony of decadence and nutrition.

Ingredients:  11          Cooking time: 60 minutes

Serves: 4

  • One large bunch of spinach, finely chopped
  • Three medium potatoes, thinly sliced
  • one small onion, finely chopped
  • two to three garlic cloves, finely chopped
  • Two eggs
  • 300ml of cream
  • 250 gms of grated cheddar cheese
  • 125 gms of grated parmesan cheese
  • Two tablespoons of extra virgin olive oil
  • One teaspoon white pepper
  • Salt to taste

Preheat the oven to 180 degrees celsius.

Heat oil in a pan. Add onion, once translucent add garlic. Cook until aromatic.

Now add the chopped spinach, season with salt. Once wilted, drain the excess liquid (tip: you can use the liquid as stock in your gravies or pasta sauce).

In a bowl, combine eggs, cream, pepper and salt. Mix well.

Now grease a baking dish with some olive oil. Make a double layer the of the sliced potatoes, then add the spinach mixture and finish with a double layer of potatoes.

Pour the cream and egg batter and finally top it with grated cheese.

Bake in the oven for about 45 minutes or until cooked and golden brown on the top.

I usually serve this with a side of roasted vegetables or a salad. Either way it is lip smackingly delicious.


Shepherds Pie

A hearty wholesome winters delight

I started my blogging journey with great pomp and flair. Trying to take the perfect photo, making sure I use the high appeal hashtags to get lots of likes and comments, checking my stats every few hours to see how it was all tracking, etc. As the months went by this passion started turning into bit of an obsession. The pursuit of perfection got even more intense. On the flip side the number of likes and comments  took a downward turn. The more I watched my posts being less liked, the lesser I was inclined to publish new content.

Life also got busier, I went from being a mother of one to a mother of two. While parenthood is the most beautiful thing in the world, the constant demands it has of you means somewhere, something has to give. For me it was blogging. Days turned into weeks and weeks to months before I knew it, it was over six months since my last post.

Why am I telling you this? Simply because it dawned on me one late evening as I was feeding my newborn and watching my toddler sleep. You must do all that it takes to keep doing things that make you happy and pursue happiness not perfection. Life is too short to care about the camera angle or the perfect photo or about the number of  likes and comments on your social media. What matters is what makes you happy! After all life is a pursuit of happiness. So is this recipe!!!

Don’t get deterred by the list of ingredients. You can use frozen or fresh vegetables, basically whatever you have in the fridge. Enjoy this hearty, wholesome winters delight that may not be a perfect picture but it is a perfect meal. Lip smackingly delicious in every way.

Ingredients:  Cooking time: 45 minutes 

Serves: 4

  1. Two tins of canned brown lentils
  2. One tin of four bean mix
  3. One leek, finely chopped
  4. One small onion, finely chopped
  5. Four to five pods of garlic
  6. One zucchini, chopped
  7. Two parsnips, chopped
  8. Half a bunch of spinach
  9. 1.5 cups of frozen vegetable mix of peas, corn and carrots
  10. 1.5 teaspoon of garam masala
  11. Half a teaspoon of dried chilli flakes
  12. 1.5 teaspoon of dried basil
  13. 250 gms of grated cheddar
  14. 125 gms of grated Parmesan
  15. Salt to season
  16. Black pepper to season
  17. Three tablespoons of olive oil
  18. Two tablespoons of butter

For Mash Potatoes

  1. Six to eight medium potatoes, peeled and cubed
  2.  300ml of milk
  3. Two tablespoons of butter
  4. One cup of grated cheddar

Heat butter and two tablespoons of olive oil in a heavy bottom saucepan. Add garlic, leek and onion. Cook until leek is soft and lightly caramelised.

Add all the vegetables, lentils, beans and spices. Mix well. Season with salt and add a cup of water. Cover the pan and let the lentils and vegetables simmer on a low heat for 15 minutes.

To make mash potatoes, boil potatoes until extremely soft. Drain water and add milk, butter and cheese. Mash the potatoes until smooth.

To assemble the pie in a baking dish add the lentils and vegetables at the bottom. Top this with a layer of mash potatoes. Add grated cheddar and Parmesan on top. Drizzle remaining olive oil on the potatoes ( this will prevent them from drying in the oven.

Place the bake dish under a grill and grill until cheese is caramelised. Your Shepherds pie is ready to serve.

Serve hot along with a simple green side salad and let this hearty winter delight fill your belly and soul with warmth.

Aloo Shimla Mirch (Potato with Capsicum)

A childhood memory, a taste of home…

Growing up, I spent a lot of time with my Beeji (maternal grandmother) and Massi (maternal aunty). These two women are cornerstones of my upbringing. I owe a big part of who I am today to them. Even now every year when we visit India, I can’t help but feel the same excitement I did when I would visit Beeji and Massi during my school holidays.

Life was pretty simple as a child. Eat, play, nap and repeat. Although I think all I did was eat, eat, eat and eat. Among all the lip smackingly delicious dishes Beeji and Massi made, Aloo Shimla Mirch was my favourite. So much so I demanded that it be cooked everyday.

After all what’s not to love about potato and capsicum cooked in an onion and tomato paste. Flavoured with cumin and coriander powder. This dish right here is a perfect side dish to an Indian meal.

Ingredients: 11  Cooking time: 30 minutes

Serves: 4

  • Three to four medium potatoes, sliced
  • Two medium green capsicums, sliced
  • One medium sized onion, finely chopped
  • Two medium sized tomatoes, chopped
  • One teaspoon cumin seeds
  • 1.5 teaspoons cumin powder
  • 1.5 teaspoons coriander powder
  • Half a teaspoon chilli powder
  • Quarter teaspoon turmeric powder
  • Salt to season 
  • Three tablespoons of olive oil 

Heat oil in a wok. Add cumin seeds, once aromatic add onions and cook until lightly caramelised.

Once the onions are browned, add tomatoes. Followed by all the dried spices. Mix well and cook the onion tomato paste on a medium heat for five to seven minutes.

Now add the potatoes and mix well. Cover the pan, turn the heat down and cook the potatoes for ten to fifteen minutes.
Finally add the capsicum, season with salt and mix well. Coven the pan and cook the dish on a low heat for another 15 minutes. 

Your lip smackingly delicious Aloo Shimla mirch is ready to serve. Serve alongside dal tadka and plain yogurt, enjoy it with warm rotis or plain rice. 

Bhindi do Pyaza (Okra with Caramelised Onions)

The unsung hero…


Bhindi or Okra is one of my favourite vegetables. Each time I go back home to India, bhindi has to be on the menu for my arrival celebratory dinner. Also known as ladyfinger, Okra is used across a wide variety of cuisines – Indian, Middle Eastern, Southern American to name a few. Yet I find this lip smackingly delicious vegetable is not celebrated like it should and remains the unsung hero of the vegetable kingdom.

There are various ways in which Okra can be prepared – you can make an okra curry, deep fry it to make crispy okra, and many more. However our family favourite is definitely Bhindi do Pyaza. Okra cooked with caramelised onions and dried spices, the flavours are just divine.

I remember as a child when we would go visit my Beeji and Massi in Shimla (a beautiful hill station in the lap of the Himalayas, north of India), my Mum would always make bhindi and tamatar waale jeera aloo with savoury parathas for our overnight train journey. Meal times on the train were so exciting. I vividly remember my Mum would buy my brother and I tomato soup to start with. You will know of this legendary tomato soup if you have taken an overnight train from Bombay to Delhi. After the soup followed a lavish meal, my Mum would open up that big stainless steel tiffin and in each container were lip smackingly delicious treats. Of course I was the happiest when there was Bhindi on the menu.

Ingredients: 8   Cooking time: 30 minutes

Serves: 2

  1. 300 gms of Okra
  2. Two medium red onions, finely sliced
  3. Two teaspoons coriander powder
  4. One teaspoon cumin powder
  5. One teaspoon Amchur (dried mango) powder
  6. One teaspoon red chilli powder
  7. Four tablespoons mustard oil
  8. Salt to season

Wash the okra under running water. Prior to chopping it thoroughly wipe it with a kitchen napkin and ensure its dry. This prevents the okra from getting slimy while cooking. Chop the okra into half-inch pieces.

In a pan or wok heat mustard oil, it gives the dish that delicious earthy flavour. However you can use vegetable oil or olive oil too. Add the sliced onions and slow cook them on a low to medium heat for seven to ten minutes or until slightly caramelised.


Now add the chopped okra, followed by all the dried spices except Amchur powder and salt. Toss the okra and ensure the spices are evenly mixed through.  Cook the okra on a medium heat until okra is tender.


Finally add Amchur powder and season with salt as desired. If you don’t have Amchur powder you can replace it with one tablespoon of lemon juice. Toss the okra once more prior to serving.

Your lip smackingly delicious Bhindi do Pyaza is ready to serve. Remember you can serve it as a side dish or a main dish as I have along with savoury parathas, cucumber raita and rice. 


Ps: If my Mums train tiffin interested you at all, please find the tamatar waale jeera aloo recipe here and savoury paratha recipe here. Enjoy!!

Stir Fry Noodles

Keep it simple…

FullSizeRender (105)

Here we are again its the middle of the week and I can guarantee cooking inspiration is slowly dwindling away. While getting take away will be an option tempting most of us, lets not forget it is not hard to whip up a simple mid-week meal. All you need is a little bit of inspiration.

The key to mid-week meals is keep them simple. Choose one dish that uses a few ingredients and is quick to make. One dish that fits this brief perfectly is ‘Stir Fry’. The secret to a good stir fry is don’t put too much all at once in your wok because otherwise the ingredients start to sweat instead of frying, particularly vegetables.

My recipe today is an udon noodle stir fry with vegetables and tofu. Udon noodles are of Japanese origin and traditionally used in soups, but I love their texture and prefer them over other noodles when stir frying. So without further ado here’s my simple mid-week stir fry noodles recipe.

FullSizeRender (103)

Ingredients:  15        Cooking time: 15 minutes

Serves: 2

  • One pack of udon noodles (270 gms)
  • Three spring onions, thinly sliced
  • One bunch of choi sum, leaves and stem separated
  • Two carrots, julienne
  • 150 grams of tofu cubed
  • One red capsicum sliced
  • Four to five garlic pods, finely chopped
  • One thumb sized piece of ginger, grated
  • 1.5 tablespoons soy sauce
  • One tablespoon of ABC sauce or sweet soy sauce
  • One tablespoon of siracha sauce or hot chilli sauce
  • One teaspoon of Chinese rice wine
  • Salt to taste
  • Two tablespoons of vegetable oil
  • One teaspoon of sesame oil

FullSizeRender (36

To start boil the noodles as per packet instructions and keep aside.

To stir fry, heat a wok on high heat and add oil. Now add the spring onions, garlic and ginger and stir fry until fragrant. Add choi sum stems (you can use any other Asian greens too) stir fry for two to three minutes until bright green or just tender. Now add the choi sum leaves and stir fry until soft. Then add the carrots and peppers and toss the wok to mix all the ingredients. 

FullSizeRender (110

Now add the tofu cubes and all the sauces and give the wok a good toss to evenly coat all the ingredients with the sauce. For my non vegetarian readers, you can replace the tofu with chicken or any other meat. Finally add the noodles, season with salt and toss the wok one last time so all the ingredients are evenly mixed.

Plate up the noodles in a bowl and drizzle them with some sesame oil, garnish with crispy shallots and a soft boiled egg if you are craving a little extra protein. There is it! Your lip smackingly delicious and healthy mid-week no fuss meal, this will definitely be a crowd pleaser.