Paneer Butter Masala (Cottage Cheese Curry)

Many people live to eat and take life as it comes. They are usually a very happy-go-lucky lot. Like they used to say back in Hyderabad,India, ‘lite le yaar’ meaning take it easy, friend. Half their problems are solved by not worrying over them.

Check out these kids being blissfully unaware of their surrounding and enjoying their chocolate bar. The expression on the third girl’s face is hilarious.For the uninitiated, they are dressed for a dance show called Bharatanatyam. Continue reading


Mung Bean soup and Vegan Muffin Pie

The cooking bug has bit me again. I was just going to eat leftovers when I came across a nice blueberry muffin recipe. It came out just yum :). I decided to make it with some modifications. I also made a mung bean soup with spices from southern India. They both tasted amazing and I wanted to share the recipes. Do try and let me know.

Mung Bean Soup

For Paste:
7 tbsp Coconut (fresh or dry)
5 tsp Cumin/Jeera seeds
1/2 tsp tamarind paste
1/2 tsp salt
1 long red chilli
Soy granules(optional)

You need to make a coarse paste of these ingredients in a food processor.

Also Need:
2 cups Mung Beans
1 chopped Tomato (small)
1 coarsely chopped onion(small)
1 tsp EVOO (Extra Virgin Olive Oil)

Microwave the mung beans with some salt, water for about 10 mins. Add a cut tomato to it and boil for another minute. Lightly saute the onions till transparent and then add the cut tomato to it. Cook till the water disappears. Now add the prepared paste to this. Cook for about a minute or so. Then add the boiled mung beans to it. Keep the stock of the beans handy to water the soup down.

Mung Soup with Crisp Chapati

Vegan Muffin Pie:

1 1/2 cups flour
1/2 cup sugar(I used part artificial sugar too)
1/2 tsp salt
2 tsp baking powder
1 tsp Cardamom powder
3/4 cup soy milk
4 tbsp Canola oil
2 big handfuls blueberries

Preheat oven to 400 degrees F. Spray a baking pan with canola oil and then dust it with flour.
Combine flour, sugar, salt, and baking powder together in a mixing bowl.
Add the milk and oil slowly to the mix and stir constantly. Whip the batter so that the pie is soft. Finally add the blueberries to the batter and pour it into the baking pan.
Bake it for around 30 mins. They will come out fluffy on the inside and crispy on the outside. Yumm
I think I want another piece.

The inside of the muffin pie looks like sooo 🙂 Enjoy.


Potato & Bell Pepper Curry

I have cooked based on either my mom’s recipes or the internet. I am badly in need of a cookery book so got myself one. So this first recipe is from that. Its called “The Best Ever Indian”. I made some changes to the recipe and it turned out well. In this curry, you can add more bell peppers for better taste.
Potato & Bell Pepper Curry

Time Req: 35 minutes

Serves: 4
1 onion, chopped

2 potatoes, cut into large pieces

2 1/2 green bell peppers, cubed

3-4 oz fava beans(I used sprouts instead)

7 oz/200 g canned tomatoes/2 medium-sized(chopped small)

2 small chillies, chopped(for spicy curry, add  another 1)

1/2 tsp chilli powder

2 tsp coriander powder

1/4 tsp turmeric powder

salt to taste

water/vegetable stock

2 tbsp oil(recipe said 3 ,but 2 is good enough)

My contribution

1 tsp Jeera

1 tsp garam masala

Directions :

1. Heat oil in a large heavy bottom pan. Add jeera, chopped onions and cook for about 5 minutes till its light brown and the raw smell of onions disappears, Add chilli powder, coriander, turmeric, green chillies and stir for a while.

2. Now add bell peppers and cook for about 4 minutes, while stirring occasionally

3.  After this,  you can add the sprouts or fava beans and tomatoes. Also, stir in some of the chopped cilantro, stock and let simmer for about 10 minutes or until potatoes are tender. Serve with Naan or Chapatis.

I cooked the potatoes in the microwave beforehand to save time during cooking. You could do the same. Unfortunately, I did not take any pictures while I was cooking. Next time, I am gonna keep that in mind.