Friday, July 10, 2015


Guacamole is a very famous Mexican Avocado dip. The trick to make perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If it is hard, the avocado is not ripe yet and will not taste good. If it is soft but firm, the avocado is ripe. If it is very soft and feels like pulpy, its over ripe and not good for guacamole.

How to make the perfect Mexican Guacamole at Home
Preparation time : 10 minutes, Serves : 4-6

Ingredients :

Ripe Haas Avocados : 2
Onion : 1/2 of a medium onion or 4 large onion slices, finely chopped
Tomato :  1, Seeded and finely chopped
Cilantro : 1 tbsp, finely chopped leaves
Jalapeno Pepper : 1, seeded, and finely chopped
Lime : 1, freshly juiced
Garlic clove : 1, minced
Cumin powder : 1/2tsp
Kosher salt : 1/2tsp
Black pepper powder : 1/4tap

Directions :

In a large bowl add the seeded, peeled and cubed avocados. To avoid the discoloration, immediately add lime juice and toss to coat. When you are sure that its completely coated, using a potato masher or spoon mash the avocados with salt, cumin, black pepper powder and minced garlic. Then, fold in the onions, jalapeno, tomatoes and cilantro. Let sit at room temperature for 1 hour and then serve or you can immediately refrigerate and use within 3 days . To avoid the discoloration of guacamole,  place a layer of plastic wrap directly on the surface of the mixture and refrigerate.

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Saturday, July 4, 2015

BASIC WAFFLES / How to make soft, fluffy waffles at home

Classic Waffles recipe for weekend breakfast
How to make Basic waffles recipe / Classic waffles recipe
Cooking Time : 10 min , Serves : 4 , Calories : 481 cal

Dry Ingredients 
All purpose flour : 2cups
Baking powder : 1tbsp
Sugar :1/4cup
Salt : 1/2tsp

Wet Ingredients 
Sugar : 1/4cup or 4tbsp
Egg : 3
Melted Butter : 1/4cup or 4oz (make sure butter is not at room tempertature, but melted)
Milk : 1 1/2 cup or 12oz
Vanilla extract : 1tsp

Homemade Classic Waffles recipe for weekend breakfast

Directions :

1. Preheat waffle iron according to manufacturer's directions.

2. In a bowl beat together melted butter, eggs and vanilla extract  and then add milk. Keep aside.

3. In another medium bowl whisk together the all purpose flour, baking powder, salt, and sugar using a balloon whisk or fork. Make a well in the center and add the wet ingredients to the dry and stir until combined. Make sure there are no lumps and allow to rest for 5 minutes. Refer notes

4. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations (I poured batter to cover 2/3 of the griddle ). Close iron top and cook until the waffle is golden on both sides and is easily removed from iron (around 4 minutes). Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Notes : 

By mixing the dry ingredients separately and whisking them a bit before adding them to the liquid, you are making sure that the baking soda/powder/salt, gets evenly distributed throughout the flour. Also, the flour will be able to absorb the liquid easier and more uniformly without the flour becoming over-worked.

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Saturday, June 27, 2015


Butter chicken / murgh makhani is an Authentic Indian chicken gravy which has its roots in Punjabi cuisine. This chicken gravy is a mildly spiced tomato based curry sauce. I made it for today's dinner with my homemade wheat naans.

Restaurant style Butter chicken / Chicken Makhani 
Ingredients :

Chicken : 1 large boneless breast piece, 8oz, cut into small cubes
Purple Onion : 1 large or 1 1/2 medium, cubed
Tomatoes : 2, cubed
Garlic : 5 cloves
Ginger : 1 inch piece
Cardamom : 3
Cumin : 1/2tsp
Coriander leaves : 2 springs
Butter :1 tbsp

For the Marinade :

Green chilly : 2
Yogurt : 2tbsp
Lemon juice / Vinegar : 1tsp
Garma Masala : 1/4tsp
Kasoori Methi : 1/4tsp
Cumin : 1/2tsp
Salt : 1/2tsp

For Makhani gravy/ Butter chicken gravy :

Purple onion : 1/2 Cup(1/2 of a large onion) , finely chopped
Bay leaf : 2
Chilly powder : 1/2 tsp
Coriander powder : 1/2tsp
Kasoori methi : 1/2 tsp
Coriander leaves : 1/4 cup, chopped
Cumin Powder : 1/2 tsp
Garam Masala : 1/2 tsp
Sugar : 1/2 tsp
Honey : 1 tsp
Butter : 1/2 tbsp
Oil : 1tsp
Tomato sauce / Ketchup : 1 tbsp
Red / Orange food color : optional
Whipping cream / Half and half : 1/2cup

Restaurant style Butter chicken / Chicken Makhani 
How to make the restaurent style Chicken Makhani / Butter chicken Masala :

1. Make a paste of ginger, garlic and coriander leaves.  Add half of it to the cleaned and cubed chicken cubes along with all ingredients listed under "For the marinade". Mix well with your hand and refrigerate in a glass bowl / zip lock cover for min 20 min. Meanwhile you can start making the gravy :)

2. Add oil in a heavy bottom kadai and add cumin seeds and cardamom. When its roasted, add cubed onion and saute for 4- 6 minutes or till its translucent. Now add the tomatoes and cook till the water evaporates, 4-5 minutes. Now transfer it to a flat plate / bowl and allow to cool. Grind it to a smooth paste when its completely cooled.

3. In the same kadai, add butter and shallow fry the chicken pieces at medium flame. When it is 80% done Remove it from kadai and transfer to a bowl and turn the heat to low flame. ( Make sure the chicken pieces are soft , do not fry it for long time and make it hard.) 

4. Start making out Chicken Makhani gravy : Add the remaining 1/2 tbsp butter and add our spices listed under "for the makhani gravy", bay leaf, garam masala, cumin powder, coriander powder, chilly powder and kasoori methi in the same order. Stir well and roast it for a minute and add our ginger-garlic-coriander leaves paste(step 1). Fry well and add chopped purple onion.

5. Now add the paste of onion, tomato mixture (step 2), tomato sauce, sugar, honey and combine well. Saute  for few minutes and add  1 1/2 Cups of water and close the kadai with a tight lid. After 5 minutes open the lid and add the chicken cubes, salt, food color and coriander leaves. 

6. Cook for 5minutes in medium flame and finally add cream and allow to boil for one minute. Turn off the flame and our restaurant style butter chicken / Chicken makhani is ready to serve.

7. Serve hot with any Naan / chappathi / pulao

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Wednesday, June 24, 2015


Few months back i experimented with my dosa bater by giving it a twist on rice. Instead of regular white rice i used short grain brown rice. It was a hit in my family and when i counted the calories per serving i was convinced that was a healthy choice. 

Homemade dosa with short grain brown rice
Recipe for Healthy brown rice dosa with short grain rice:
Serving Size : 2 dosa, Cooking time : 4min, Serves : 8-10Adults, Calories : 365 per serving

Ingredients :

Short grain Brown Rice : 4 cups
Urad dal/ uzhunnu parippu : 1 cup
Fenugreek seeds / uluva : 1 tsp
Cooked rice : 1cup, i used fresh rosematta rice
Salt as needed

Brown Rice Dosa Batter Preparation :

1. wash and soak brown rice, urad dal and fenugreek seeds for 4-5 hours.

2. Transfer to a wet grinder/ mixer and grind for 2- 3 minutes. Now add remaining ingredients and grind into a smooth batter by adding enough water. As i don't have a wet grinder i used my nutri bullet high-speed blender.

3. Transfer the smooth brown rice dosa batter in to a large container , Cover with a tight lid and allow to ferment for 6 to 8 hours/ over night. Fermentation of homemade brown rice dosa batter depends on the climate of your place. In colder places, you can leave it inside the oven with the oven light on.

4. After fermentation, mix well and make dosa as you normally do. Heat a tawa, smear little oil on the top. Add a ladle of the brown rice batter in the center and spread it in a circular motion.

5. Drizzle ghee if you need. When it is roasted, start lifting up from the corners and flip it over to the other side and cook for 1 more minute.

6. Serve hot with chutney / sambhar.

Notes :

a) My cousin Anju Uses Poha / Aval / beaten rice instead of cooked rice to make the iddli / dosa batter. Soak Poha/aval in water for 5minutes and add along with the rice to grind. You will get exactly the same results :)
b) Do not use old refrigerated cooked rice to make idli / brown rice dosa batter. Remember you will keep it outside for fermentation then in refrigerator for minimum 2 days, so make sure you use fresh cooked rice.

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