Asan Khana

Champaran Mutton Curry

noreply@blogger.com (notyet100) — Wed, 28 May 2025 04:23:00 +0000

Champaran Mutton Curry cooked with lots of love and patience. This was cooked by him because I kept talking about it. When onion ginger and garlic is slow cooked followed by spices and mutto n in mustard oil. This created the taste of that memory which I have left behind.

Masala Limca

noreply@blogger.com (notyet100) — Tue, 08 Aug 2023 09:32:00 +0000

This post isn’t about Bhindi, Paratha, or the chutney and onions you see in the picture. It's about something I tried for the first time at home—Masala Limca. A perfect summer refresher that brings back the essence of Indian summers. All you need is Jaljeera, and for this, I’ve used the Jalani brand, along with some ice cubes. Here’s how you can make it: Take a glass and add 1 tablespoon of Jaljeera. Pour in your Limca (or any lemon-lime soda). Add ice cubes. That’s it! You can optionally dress it up with mint leaves and a slice of lemon, but I decided to keep it simple this time. The flavor was enough to transport me straight to the heat of an Indian summer! Refreshing, tangy, and with just the right kick—Masala Limca is a drink that takes you down memory lane with every sip. Perfect for those hot afternoons when you need something cool and flavorful!

Layered Love - Indian Street Food Fruit Cream

noreply@blogger.com (notyet100) — Mon, 27 Mar 2023 14:55:00 +0000

You don’t need much to bring the flavor of home to the plate. Start with a bowl and add a generous layer of homemade rabdi. Then, top it with fresh mango pulp—the kind that’s sweet and ripe, bursting with flavor. Sprinkle a few blueberries over the mango, adding a hint of freshness. Finally, finish it off with a dollop of whisked cream. Serve this as a surprise after dinner, and watch how your kids’ faces light up. It will be a memory they’ll carry with them for years to come. In moments when they’re weighed down by the heaviness of anxiety, this little treat will be that slice of sunshine in their lives—a reminder of your love and the simple, comforting sweetness of home. Smother them with love, especially when life feels overwhelming. This delicate dessert will be a reminder of your warmth, no matter where they are.

What's for Dinner - Mutton Biryani

noreply@blogger.com (notyet100) — Tue, 07 Mar 2023 04:30:00 +0000

"Can I take this for tiffin tomorrow?" That’s what he said last night when he saw that I had cooked Biryani for dinner. Biryani is more than just a meal for me; it’s a form of therapy—a comforting embrace on a stressful day. So, the Biryani was cooked with love, paired perfectly with some cooling raita and a refreshing coriander chutney. Every bite, rich with spices and flavors, was a reminder of how food can be a source of comfort, bringing peace and joy with every spoonful. For me, Biryani is the ultimate stress-buster. It’s one of those dishes that never fails to lift my spirits and take me back to simpler, comforting moments. And the best part? It’s even better the next day, whether it’s for tiffin or just another soothing meal.

Allahabadi Samosa

noreply@blogger.com (notyet100) — Fri, 03 Mar 2023 14:53:00 +0000

It’s funny where a dream can take you—and that’s exactly what happened today. I woke up with the vivid image of a halwai shop from my hometown. In my mind, I know I’ll be able to visit there sometime in 2023, but today, it was the shop and its delicacies that kept playing in my mind. Thanks to that dream, samosas had to be cooked at home. If it had been any other snack, I could have easily ordered it from somewhere. But the filling—that’s what mattered most. The familiar taste of my hometown samosa is something I know I can only recreate at home or experience when I visit. And for now, a visit seems impossible. So, it was decided—I’m going to make samosas from scratch. As soon as the words left my mouth, someone was thrilled, knowing these wouldn’t be the ready-to-eat ones from the store. Making samosas from scratch is a big deal in our house, and I have to admit, I was a little nervous. But in a way, it became a family activity as someone quietly joined in to help me prepare the filling and fold the dough. The crust could have been a little crispier, but the sight of those golden, stuffed pockets paired with tamarind chutney and a steaming cup of adrak chai was pure therapy for our souls. And for me, this was Allahabadi Samosa—a taste of home, a slice of my childhood. Although the name of my hometown has changed, for me, it will always be Allahabad.

Chura Matar

noreply@blogger.com (notyet100) — Thu, 10 Nov 2022 11:26:00 +0000

Chura Matar

Chura Matar is an emotion which needs to be experienced. I tried to recreate the taste of home with Fried Chura which my mother had given to me. Matar was fried with onions and mild spices. Also known as Ghughni, the fried matar was topped with Chura and paired with Chai.

The Numbers

noreply@blogger.com (notyet100) — Wed, 02 Nov 2022 08:33:00 +0000

Mutton Curry

Those last six months when I would be cooking to comfort my soul and of his too. With exam time table out it look's like it's my exam. But I am glad that we can finally start the countdown. Isn't that's what numbers remind you. And since past few years its number which have been creating havoc in our life. So maybe I will be sharing more of cooking related stories here and elsewhere. Also I am excited about the upcoming book which will have poems by my grandfather and father.

Fish Curry for The Soul

noreply@blogger.com (notyet100) — Tue, 19 Oct 2021 03:06:00 +0000

Fish Curry

Fish curry is not cooked regularly in our home. But since past few days I had been seeing too many pics of fried fish in the social media so fish slices were coated in kasundi fried for few minutes and simmered in curry. we love this curry with rice and salad.

A Note before I forget - A letter

noreply@blogger.com (notyet100) — Mon, 18 Oct 2021 01:32:00 +0000

Rabdi

Dear Advay,

It's been so long since I wrote to you.

You know what I feel like compiling all the letters I wrote to you.

Won't it be nice to read them again and again. And when you grow up and share stories about your weird mother you will have a record of the free life which I lived.

Since past two years we have developed a strange relationship. We have become used to of each other. In a different way we know the inner life we are living. You know now which songs make me write, which books make me smile and what I do stay away from negativity. We are a different family, We know when to stop or when are irritating each other. I think I will start with letters once I compile your great grandfather and grandfather book. Won't it be nice to go through those poems. Words can become a treasure for us if we use them wisely. Sadly most of them don't know how to use them.

While I write this you are attending your home based class. In one week you will have holidays and we will be seeing more of each other.

Keep reading,

Mummy

The Deep Fried Happiness - Thekua

noreply@blogger.com (notyet100) — Sun, 30 May 2021 07:00:00 +0000

Yesterday I pulled out something ancient from the pantry. It’s made of wood and is called Thekua mould. My mother in law had got this for me because she feels I have an inclination for cooking which an ideal daughter in law should have but she knows that I write too and it’s important part of my life.

thekua mould

So coming back to today’s post. Yesterday I discussed the recipe of thekua with my mother and aunts and finally pulled out all the ingredients together to try it. Since past few days I had been watching Servant series which had too much of food in it. That was another reason which pulled me in the kitchen. The batter was mixed and the patties were shaped and deep fried but I was not happy the way they turned out to be so I had involve my husband who is better cook than me.So in a way whole family was involved and later when my son tasted it, thekua reminded him of cookies. He has not eaten thekua which my grandmother would make but I want him to have this memory, that box of thekua which he can open and eat. That snack which I can pack for him anytime.

thekua

Sweet and Tangy Memories - Papdi Chaat

noreply@blogger.com (notyet100) — Thu, 27 May 2021 15:09:00 +0000

he texted me when I was preparing his lunch

can you please add sweet chutney?
I always do I wrote him back.

he in this conversation is my son who is enjoying his home based learning which started last week. So now that we eat our lunch together at home I am trying to keep food interesting for him. So today when I asked him what he would eat for lunch his reply was chaat. So the papdi chaat was assembled for him and while I was doing the same he texted him. Chaat is therapy food for us and both the chutneys are essential ingredient for it. Now that we are at home a bowl of this takes us to India and brings back those colours which we have left behind. And I am happy that his childhood has the same old fragrance which I am carrying with me, he is a mcdonald kid but just like me craves Indian street food.

Papdi Chaat

Tortelloni in Tomato Sauce

noreply@blogger.com (notyet100) — Sat, 22 May 2021 02:31:00 +0000

So much has happened since I wrote something here, the world is upside down, we are locked in our home and spending more time on zoom. I am spending less time in kitchen even when my son is at home.

Art is helping me heal and I am learning to stay quiet with this chaos.

Sharing ten minutes pasta meal which we had yesterday.

Tortelloni in Tomato Saue. Advay feels I am good with pasta and noodles. I don't blame him. He is raised in a different world. This one is good for lunch or brunch and kids are always happy to see something different in the plate.

Tortelloni in Tomato Sauce

paneer curry with methi leaves

noreply@blogger.com (notyet100) — Fri, 02 Aug 2019 15:18:00 +0000

I don't experiment much with panner most of the time its matar paneer or chili paneer bust since I had methi leaves in the fridge i thought of using it with cottage cheese.

paneer with methi leaves

Recipe name paneer with methi
ingredients
cottage cheese 300gm
half cup chopped and clean fresh fenugreek leaves
curried paste of onion tomato ginger garlic
salt as per taste
oil to cook
cashew half cup soaked in water
preparation
for the curried paste
one big onion chopped coarsely
two tomatoes chopped coarsely
two garlic clove
one tbsp chopped ginger
masala powder as per taste - coriander , red chili powder, turmeric and garam masala
i usually sprinkle it
heat oil in wok add pinch of asafoetida and one tsp of cumin seeds let it splutter
add chopped onion and keep frying till it turns brown
add garlic ginger followed by tomato once must add powdered masala and salt
once oil is seen aloo the sides remove from flame and let it cool.
make a smooth paste of this and keep aside
make paste of cashew and mix with curried paste
fry the cubed cottage cheese and keep aside
fry chopped methi leaves and keep aside.
in the same wok return the curried paste and add cottage cheese and methi leaves
keep stirring and slowly add water for gravy
let it simmer for few minutes
serve warm with chapati

what's for dinner ?

noreply@blogger.com (notyet100) — Thu, 01 Aug 2019 00:40:00 +0000

with advay's exam looking back i try to cook something which he loves to eat specially for dinner and snacks
yesterday was the same after spending few hours going through history geography and english he asks me mummy what's for dinner and i am happy i had an answer for that
yesterday dinner was gobhi manchurian and dacha paratha
he loves to eat it though i was not happy because i felt cauliflower had to be more crispy

gobhi manchurian

be who you are a reminder for my son

noreply@blogger.com (notyet100) — Wed, 31 Jul 2019 01:15:00 +0000

dear advay
this post is about why its okay to eat in bed sometimes
yes sometimes i do this after i have finished all the morning chores carry my breakfast in a tray pick the book i am reading search for my favourite pillow and sit back and read and eat or watch something that's how i slow down or ignore the lists looking back its perfectly normal to drive away sometimes i know you do the same by locking yourself in bathroom very frequently specially during weekends to stay away from the noise and the things to do we list down for you
i love hw you balance your reading and studies
be who you are
love mummy
sharing pic of aloo tikiya chaat which i had when you were in school

aloo tikiya chaat

phalahari aloo tikiya with chutney

noreply@blogger.com (notyet100) — Tue, 30 Jul 2019 00:30:00 +0000

every time my mother asks me did you apply henna a poem starts burning in my mind i think this is what memories does to me and now i have two poems on henna but this post is not about henna its about sawan month and the monday fasting.
yesterday i cooked phalahari aloo tikiya and paired it with dhania chutney
i mixed crumbled cottage cheese also in it for texture perfect with a glass of lassi on a lazy day
for aloo tikiya
in a mixing bowl mix two boiled potato with 100 gm go paneer half tsp of red chilli powder and one tbsp of chopped coriander followed by pink salt as per taste
shape them in the form of patties and pan fry till brown from both sides
serve warm with chutney

phalahari aloo tikiya

for chutney
in a blender add chopped coriander leaves one green chili one fourth tbsp ginger and pink salk as water as per required for blending.

a bowl of khichdi

noreply@blogger.com (notyet100) — Mon, 29 Jul 2019 01:22:00 +0000

a bowl of khichdi

since past few days i have been having sensitivity in one of the tooth so this menu was planned this weekend and paired with dhania chutney and baingan bharta
for moong dal khichdi

moong dal khichdi

two cup rice
one cup moong dal
salt as per taste
turmeric half tsp
for tempering
ghee one tbsp
cumin seeds one tsp
onion chopped small one

you can cook this in pressure cooker too i cooked this in tefal spherical pot rice cooker on porridge mode the time stated was one hr thirty minutes but this was ready in 40 minutes
for tempering heat ghee in non stick pan add cumin seeds and pinch of asafoetida once it starts spluttering add chopped onion and keep frying till brown and crispy
once the khichdi is cooked do the tempering and serve warm with bharta and chutney

the kachodi which reminds me of train journey

noreply@blogger.com (notyet100) — Fri, 26 Jul 2019 03:05:00 +0000

yesterday i had to go for poetry reading so the dinner for family had to be special matar paneer was on my mind i paired it with ajwain kachodi and kheer.
today morning i had the same kachodi with chai and i was reminded of those summer days when we would travel with the same kachodi in mithai box wrapped in foil and smeared with home made pickle few days back my sister shared the memory of going for movie and carrying allo paratha with us which i don't remember

kachodi

sometimes i feel i only remember those things which my brain wants to remember.
recipe of matar paneer blogged here
recipe of ajawian kachodi blogged here
recipe of kheer blogged here

urad kachodi - the kachodi which travels

noreply@blogger.com (notyet100) — Fri, 19 Jul 2019 02:15:00 +0000

when ever i would travel by train when i was in college my mother would give me urad kachodi and pickle this time when i was traveling to Singapore my mother packed for me the same which lasted two days for me this kachodi is that kachodi which travels which reminds me of that home which waits for me quietly which asks me through yes when i would be back knowing i will be back soon ,,
if this post makes you nostalgic check for the recipe in the archives for urad kachodi time for me to wake up advay who is enjoying few more days of summer of 2019
recipe name urad kachodi

urad kachodi

for lazy summers alloo methi

noreply@blogger.com (notyet100) — Thu, 18 Jul 2019 01:49:00 +0000

i don't know if this recipe is there in my blog cooking with greens is something which i have started recently
this simple sabzi of alloo methi doesn't take much time and can be cooked in few minutes

recipe name alloo methi
ingredients
potato two chopped into small pieces
methi leaves washed and cleaned
mustard oil to cook one tbsp
salt as per taste
turmeric powder half tsp
garlic cloves two chopped
asafoetida a pinch
fenugreek seeds pinch
procedure
heat oil in non stick wok
once oil is hot add hing and fenugreek seeds let it splutter
now add the garlic cloves followed by salt and turmeric
after a minute add sliced potatoes and keep frying for few minutes
once potatoes are done add methi leaves and cook for a minute
serve warm with dal chawal or paratha

pasta salad with cottage cheese

noreply@blogger.com (notyet100) — Sat, 16 Mar 2019 02:22:00 +0000

pasta salad

This is a simple recipe which doesn't need much ingredients i cooked this yesterday for my lunch boil pasta drain and keep aside in a mixing bowl add two tbsp of pomegranate 100 gm of cottage cheese few pistachio and tossing the drained pasta season with rock salt and chilli flakes.
this one is also good for after school meal for kids.

fish curry in mustard paste

noreply@blogger.com (notyet100) — Fri, 15 Mar 2019 02:07:00 +0000

this recipe of fish curry was share by my aunt on face time in had all the ingredients at home so thought of giving it a try .

fish curry

recipe name fish curry in mustard paste

ingredient

sea bass half kg
onion one chopped coarsely
tomato one chopped coarsely
salt as per taste
fenugreek seeds half tsp
one tsp each of turmeric coriander and chili powder
mustard paste
(in a blender ground mustard, ginger, garlic and green chili)

preparation

heat mustard oil in non stick wok
shallow fry fish fillets for a minute and keep aside.
in the same pan fenugreek seeds followed by mustard paste
keep stirring till oil is seen along the sides now add by tomato
after two minutes add powdered masala and half cup of water
once the gravy thickness add the fried fish and let it simmer for few minutes

The regular rogan josh

noreply@blogger.com (notyet100) — Thu, 14 Mar 2019 02:35:00 +0000

we all have that regular curry which is cooked at home that curry which doesn't need anything special just the regular ingredients which you know will go perfectly with a bowl of steamed plain rice.
its been years since i have been buying goat meat from this particular shop in tekka market little india singapore yesterday because i was in that area i had to go to that shop and the dinner menu was planned

rogan josh with steamed rice

Roganjosh

now i need not look for recipe in the books i know what to add how much to add
ingredient
400 gm goat meat
three onions chopped coarsely
ginger garlic paste two tbsp
salt as per taste
one tsp each of red chili powder turmeric powder coriander powder and garam masala
curd one cup
pinch of asafoetida
one tsp of cumin seeds

procedure

heat two tbsp oil in a wok
add cumin seeds and hing followed by onions
keep stirring till onions become brown
now add mutton pieces and ginger garlic paste
once the mutton pieces become brown add powdered masala
ginger garlic paste and salt
stir for two minutes add curd and half cup of water
and cook for twenty minutes
after twenty minutes transfer the content to pressure cooker
pressure cook for three to four whistles
garnish with chopped coriander leaves
serve warm with rice.

curry to dip poori - alloo sabzi

noreply@blogger.com (notyet100) — Mon, 14 May 2018 04:19:00 +0000

there are some curries which stay with you and when you miss the taste of home you go deep in the recess of your mind and search the fragrance be it freshly grounded roasted cumin or fiery red chili ot stays with you
you keep searching till you can feel the fragrance and that's when you know that you are home

I love to dunk poori in this curry whch has just these two ingredients - potato and tomato
I call this two potato and three tomato curry

ingredients

tomato coarsely chopped three
potato cubed two
mustard oil one tbsp.
ginger garlic paste one tbsp
pinch of asafoetida
cumin seeds one tsp
salt as per taste
turmeric powder one tsp
red chili powder one tsp

procedure

heat oil in a wok
add heeng and cumin seeds let it splutter
add ginger garlic paste let it brown for a minute or two
add the powdered spices followed by tomato
keep stirring till oil is seen along the sides
add the potato and fry till the colour changes
now add water .cover and cook
after half an hour check if potato is done
serve warm with poori

chicken drumsticks for busy nights

noreply@blogger.com (notyet100) — Thu, 10 May 2018 03:14:00 +0000

Its been so long since I removed dust form here each year I tell myself I will try to update this space more often but I fail with the laptop plugged and trying to remember the password and other things it feels good to write here without inhibition of time or thinking about hashtag.
Yesterday after a long time we both were alone at home advay loves to eat chicken drumsticks
I didn't do much effort marinated the chicken drumsticks with curd, ginger garlic paste and meat masala .
After few minutes pan fried the same. While I paired it with cranberry bread advay had with chapathi.
This is best for weekends or when you don't have much time.