Dahi Baigan

Ingredients for Dahi Baingan

  • 500 g Purple Brinjals
  • 1 cup Curds
  • 4 tblsp Oil or Ghee
  • 1 tblsp Gram Flour
  • 1 tsp Sugar
  • 1/2 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 2 tsp Cumin Powder
  • 1 tsp Chilli Powder
  • 1/2 tsp Garam Masala Powder
  • to taste Salt

Grind to paste:

  • 4 to 5 Green Chillies
  • 6 Garlic Cloves
  • 1 inch Ginger
  • 1/4 cup Grated Coconut
  • little Coriander Leaves

How to make Dahi Baingan

  • Wash, cut brinjals into fours or eights.
  • Heat half of the oil, fry brinjal slices, turning them over all the time, cover and cook on low heat.
  • When brinjals get tender, remove from kadai, set aside.
  • Pour the rest of the oil, fry ground paste, adding dry masalas one at a time, continuing to fry all the time till masalas are done.
  • Put back brinjals, add a cup of water, cover and cook for 2-3 minutes till brinjals turn soft and masalas are blended.
  • Beat curds smooth with sugar, pour into brinjal gravy, simmer just once, remove.
  • Garnish with chopped coriander leaves.
  • Serve hot.

Thai Crab Fried Rice

Fish sauce and soy sauce bring the typical seafood taste to this dish and make it even more delightful and tempting. A bowl of Thai Crab Fried Rice is all you need to satiate your seafood craving.


  • 100 gms Crab Meat
  • 1 cup Rice cooked (Leftover rice is also good)
  • 2 1/2 tsp Oil
  • 1 no Egg lightly beaten
  • 1 no Garlic Clove minced
  • 3/4 tbsp. Fish Sauce
  • 3/4 tbsp. Soy Sauce
  • 1/2 tsp White Pepper Powder
  • 2 nos Spring Onions chopped
  • handful Coriander Leaves chopped
  • Lime wedges to serve


  • 1 no Onion sliced
  • 1 no Tomato small, wedged, to serve
  • 1 no Carrot small, sliced

How to make?

  • Heat 1 1/2 tbsp. oil in a pan.
  • Stir-fry the garlic until light brown.
  • Add the rice and mix gently.
  • Add the fish sauce, soy sauce and stir again.
  • Remove the rice from the pan and keep aside.
  • Add the remaining oil and add the egg.
  • Cook until the bottom sets and add the rice to the pan.
  • Stir well.
  • Add the crab meat and cook for a few minutes or until the rice is fluffy.
  • Add the spring onions and pepper powder.
  • Continue to cook for 3 to 5 minutes, stirring a few times.
  • Garnish with coriander leaves.
  • Serve with lime wedges.

Watermelon Mocktail

Watermelon Mocktail is a delicious mocktail drink made with watermelon, grapes, pomegranate seeds, honey and dates syrup. A refreshing and delicious drink, it is a yummy drink for any time.


  • Watermelon – 250 gms
  • Ginger – 1/2 inch piece
  • Black grapes – 150 gms
  • Pomegranate Seeds – 1 cup
  • Honey – 1 tsp
  • Dates Syrup – 1 tsp
  • Mint Leaves – few
  • Black Salt – 3 tsp
  • Fried Cumin Powder – 1/4 tsp
  • Lemon Juice – 1 tsp


  1. Peel the outer skin of the ginger and wash it well.
  2. Take a blender and add the watermelon pieces, black grapes, pomegranate seeds, and water.
  3. Grind it well.
  4. Add the honey, dates syrup, black salt, fried cumin powder and lemon juice.
  5. Give it a blend and pour the juice in a tall glass.
  6. Sprinkle the mint leaves on top for extra flavor.

Bhindi Raita

A very simple and fast recipe to make, this Bhindi (Okra) raita is suitable as an accompaniment for any dish.

Bhindi (Okra) – 100 gms, chopped
Curd – 100 ml
Black Salt – a pinch
Chaat Masala Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Red Chilli Powder – a pinch
Salt as per taste
Oil as required

To Garnish:
Coriander Leaves
Curry Leaves – lightly fried in hot oil
Mustard Seeds – tempered in hot oil

1. Heat oil in a deep frying pan over medium flame.
2. Add the bhindis and fry until crisp.
3. Remove and drain excess oil.
4. Mix all the other ingredients in a bowl.
5. Add the fried bhindis and mix.
6. Garnish with mustard seeds, coriander leaves and curry leaves.
7. Serve at once.

Coriander Chicken Curry

A delicious chicken curry with ground coriander masala paste. Best served with rice, roti or dosa.

Chicken – 500 gms, chopped
Coconut Oil – 50 ml
Coriander Leaves – 1 bunch
Shallots (Sambar Onions) – 100 gms
Tomatoes – 2 to 3
Green Chillies – 3 to 4
Ginger Garlic Paste – 2 tbsp.
Cashew Nuts – 3 to 4 tblsp
Curry Leaves – few
Coconut – 1/2, grated
Salt as per taste
Cinnamon – a small piece
Cloves – 1 to 2
Cardamoms – 1 to 2
Coriander Powder – 1 tsp
Red Chilli Powder – 1/2 tsp
Cumin Powder – 1/4 tsp
Pepper Powder – 1/4 tsp
Saunf Powder – 1/8 tsp + 1/8 tsp

1. Heat 1 to 2 tbsp. oil in a pan over medium flame.
2. Add coriander powder, coriander leaves, grated coconut, red chilli powder, green chillies and cashew nuts.
3. Saute for 1 minute and remove.
4. Cool and then grind to a smooth paste.
5. Heat remaining oil in another pan over medium flame.
6. Add cinnamon, cloves, cardamoms, 1/8 tsp Saunf powder, curry leaves, shallots, tomatoes, ginger garlic paste and sauté for 2 to 3 minutes.
7. Add the chicken pieces and mix well until evenly coated.
8. Add salt, pepper powder, remaining Saunf powder and cumin powder.
9. Mix well.
10. Pour enough water and simmer for 5 to 10 minutes or until chicken is cooked.
11. Add the ground paste, stir and bring to a boil.
12. When the gravy starts to thicken, remove from flame and serve hot as a side with rice, dosa, pulao or roti

Nargis Kofta Curry

Nargisi Kofta Curry is a delicious, simple and easy to make dish with eggs stuffed inside a mutton keema ball and cooked in a rich gravy (very similar to the Scotch Eggs). The koftas can also be deep fried if desired.

Minced Mutton – 500 gms
Shallots (Sambar Onions) – 10
Ginger – 1/2 inch piece, peeled
Garlic – 5 cloves
Green Chillies – 5
Coriander Leaves – big handful
Roasted Gram – 3 tblsp
Coconut – 2 tblsp, grated
Turmeric Powder – 1/2 tsp
Cinnamon – 2
Cardamoms – 2
Cloves – 2
Salt as per taste

To Grind:
Coconut – 1/4 cup, grated
Cashew Nuts – 5 to 8
Saunf – 1/2 tsp
Gasa Gasa (Khus Khus) – 1/4

For the Sambar/Gravy:
Onions – 2, big, chopped
Tomatoes – 3, chopped
Cloves – 2
Cinnamon – 2 small pieces
Cardamoms – 2
Ginger Garlic Paste – 2 tblsp
Red Chilli Powder – 3 tsp
Coriander Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Oil – 6 tsp
Eggs – 6, boiled
Coriander Leaves – for

1. Grind the ingredients given for grinding without adding any water to a smooth paste.
2. Combine the mutton, shallots, ginger, garlic, green chillies, coriander leaves, roasted gram, grated coconut, turmeric powder, cinnamon, cloves, cardamoms and salt in a mixer.
3. Grind to a smooth paste without adding any water.
4. Heat oil in a large wide pan over medium flame.
5. Add the cardamoms, cloves and cinnamon.
6. After 10 seconds, add the onions and saute until golden.
7. Add ginger garlic paste and stir well.
8. Add red chilli powder, turmeric powder, coriander powder, tomatoes and salt.
9. Stir well and cook until the oil starts to separate.
10. Pour 2 cups of water and simmer until the raw smell disappears.
11. Make 6 balls of the mutton mixture.
12. Shape it into a cup and keep one egg in the middle.
13. Fold carefully and shape it into a ball once again.
14. Do the same for all the eggs using the remaining mutton mixture.
15. Gently drop this into the sambar.
16. Simmer over medium flame for 10 minutes.
17. Add the ground coconut paste and stir gently.
18. When the oil starts to separate remove from flame.
19. Garnish with coriander leaves.
20. Serve with naan.