Sea food platter

#Movienight #weekendvibes #seafoodlover #seafood #prawns #frenchfries #fishfillet #butterflyprawns #foodie #platter

kalonji masala

Kalonji masala is one of the essential spices if you are a big fan of different types of vegetable kalonjis like brinjal, bitter gourd, lady’s finger, potato, etc.

Though the spice mix is almost not available in the market so it’s difficult for many people to prepare kalonjis at home despite being one of their favorites.

let check out this easy masala preparation method.


  1. Fennel seeds/ saunf                                  -100gms
  2. Small black mustard/ Rai                         -100gms
  3. Cumin seeds/ Jeera                                    – 50gms
  4. Carom seeds/ ajwain                                 -50gms
  5. Fenugreek seeds/ methi                            -50gms
  6. Black cumin/ Mangarela/ kalonji seeds – 50gms
  7. Dried red chilies / Lal Mirch                   – 10gms


  • Dry roast all the spices separately on a low-medium flame in a frying pan.
  • Add all the dry roasted spices in a Grinder to make the fine powder.
  • Store in an air tight jar for longer shelf life (After cooking down completely)
    Enjoy 🙂

Homemade Garam Masala


P.S- Homemade garam masala takes your food to a whole new experience. We all must have heard from our grand parents about how the cooking was different in their generation, they definitely had fewer gadgets unlike today, their cooking techniques were a lot more elaborate than we have today. I believe perhaps this is what made their food so different and delicious, no matter how hard we try yet it’s difficult to achieve that flavor.

In the present times, most of us don’t have much time to invest in an extensive cooking. Usually, we cut down our time by allowing us to have instant food items, which is, of course, great when we are in short of time.

But trust me to give yourself some time and have few things like masalas, pickles, jams, purees etc prepare beforehand so that you can use it whenever you want, in hurry or not, it is going to make your dish more flavorsome, more fragrant in no extra effort and time.

Let me provide you with the detailed garam masala powder preparation, I accept your gratitude in advance 🙂 you are definitely going to thank me later.


  1. Cumin seeds/ Jeera                                – 200gms
  2. Black Pepper/ Kali Mirch                     – 25gms
  3. Cinnamon  / Dal Chini                           – 10gms
  4. Black Cardamom / Badi ilayachi        – 100gms
  5. Green Cardamom / Choti ilayachi      – 20gms
  6. Mace spice/ Javitri                                 -10gms
  7. Nutmeg/ jaifal                                        – 2gms
  8. Cloves/ laung                                          -10gms
  9. Fennel seeds/ saunf                               -30gms
  10.  Corriander seeds/ dhaniya                 – 30gms
  11.  Bay leaves/ tej patta                             -10gms
  12. Staranis/ chakra phool                         -1gm


  • Dry roast all the spices  seperatly on a low-medium flame in a frying pan.
  • Add all the dry roasted spices in a Grinder to make the fine powder.
  • Store in an air tight jar for longer shelf life (After cooking down completely)

Enjoy 🙂


Bhurji -Pav


PS: Special Sunday breakfast prepared by my loving husband and beautiful sister (Relaxing start of the day)

Bhurji- Pav needs no introduction in itself, it’s an awesome dish that can be prepared within no time. let’s have a quick look at this interesting recipe.


  • Eggs – 4-6
  • Chopped onions -2 medium-sized
  • Chopped tomatoes – 2 small
  • Ginger garlic paste -1 tbsp
  • Green chilies-  chopped as per taste
  • Salt- to taste
  • Cumin seeds- 1 teaspoon
  • garam masala- 1/2 tbsp
  • Coriander leaves- chopped for garnishing
  • Milk – 3tbs
  • Pav (must be soft and fresh)
  • oil- for cooking


  1. First of all heat olive oil in a large pan, add cumin seeds and green chilies and let it splutter.
  2. Now add chopped onions and saute till it turns translucent.
  3. Moving further add ginger garlic paste and saute for another couple of minutes. (you can add finely chopped ginger garlic / grated ginger garlic too. Many people do not like the feel of tasting ginger bits in their mouth while eating so it’s always suitable to add in the paste form.)
  4. Add chopped tomatoes and saute well. now we can add salt and a little bit of garam masala powder. mix all of them together and cooked it on medium flame with the closed lid, till the tomatoes are thoroughly cooked.
  5. Moving ahead crack all the eggs into a mixing bowl and add 3 tbsp of milk in it, whisk it for about a couple of minutes to get that fluffy texture in the bhurji. add the beaten eggs into the pan.
  6. Mix everything together and keep stirring continuously till the eggs are cooked.
  7. Garnish with finely chopped coriander and give it a final mix.
  8. For Pav- Add a little butter to a flat-bottomed pan and place your pav on it, cook both sides till the pav is crisp on the outside.
  9. Serve hot with brewing coffee. (Enjoy your breakfast!!)

Bon appetite!


Elbow Macaroni

Yummilicious snacks for kids and their friends. Well, it would be wrong if I say only kids. Super easy snack recipe which can be certainly altered according to people’s taste and their regions. You can definitely make it healthier by adding more vegetables like carrots, cabbage, peas, capsicum etc.



  • elbow macaroni (boiled)
  • onions (chopped)- 1 large
  • tomato (chopped)- 2 small
  • chilies- to taste
  • ginger- 1tbs
  • oil to cook

Start off by boiling the elbow macaroni in some hot water and ½ tbs of salt. Keep stirring in between to avoid sticking at the bottom of the pan. After perfectly boiling (check by pressing the macaroni in between your fingers, if it’s easily breakable then it’s done), strain the macaroni and wash with cold water to remove excess starch.

Now on the other side heat some oil in a pan, add chopped green chilies, grated ginger, and onions. Sauté the mixture and allow the onions to cook until it changes the color to light pink. Followed by adding chopped tomatoes and cooking it till all the water is dried and it starts releasing oil from its sides. At this point add the boiled and cooled macaroni and salt and sauté it nicely to mix everything.  Serve hot!!

Bon appétit! 

Roasted Chicken Drumsticks

There is a universal appeal to this savory chicken cusine. Everyone’s favourite, non oily, delicious, and irresistible. Few dishes are as favourite as golden roasted spicy chicken drumsticks.

This tender and juicy roasted chicken can be very addictive and can be served as one of the favourite sides or a healthy dinner along with greens that never goes out of style, therefore it doesn’t give me any reason to not to be called as a comfort food.

My husband and I are ultimate lovers of this recipe. It’s not complicated and can be prepared in no time, which makes it handy for us most of the time. 🙂

So without any delay let’s jump into the recipe


  • Chicken drumsticks – 1/2kg
  • Ginger paste -1tbs
  • Garlic paste-. 1.5tbs
  • Red chilli powder-1tbs
  • Turmeric powder- 1/2 tbs
  • Salt – to taste
  • Cumin powder -1tbs (freshly grounded)
  • Corriander – 1/2 cup chopped
  • Garam masala- 1/2tbs
  • Olive oil- 1tbs
  • Lime juice – 1tbs (optional)


  1. Start with washing and cleaning the chicken. Dry the Drumsticks with kitchen towel. Keep aside.
  2. Combine all the ingredients  like garam masala lime juice, olive oil, turmeric powder, salt, red chilli powder, ginger garlic paste and cumin powder, together in a large bowl.
  3. Now add the chicken drumsticks into the combined paste and coat well.
  4. Let it marinate for 1hr.
  5. After an hour, place the Drumsticks on grilling rack in a microwave and cook in the combination mode for 20 minutes so that it turns out to be golden brown and crisp. Keep turning sides in between.
  6. Serve hot with shezwan sauce and green salad.

Bon appetit!

Healthy Nutrition Pyramid


Are you watching your Plate??

A food pyramid or diet pyramid is a pyramid-shaped diagram representing the optimal number of servings to be eaten each day from the basic food.

Food pyramid published by the WHO and FAO

The World Health Organization, in conjunction with the Food and Agriculture Organization, published guidelines that can effectively be represented in a food pyramid relating to objectives to prevent obesity, chronic diseases and dental caries based on meta-analysis [7][8]though they represent it as a table rather than a “pyramid”. The structure is similar in some respects to the USDA food pyramid, but there are clear distinctions between types of fats, and a more dramatic distinction where carbohydrates are split on the basis of free sugars versus sugars in their natural form. Some food substances are singled out due to the impact on the target issues the “pyramid” is meant to address, while in a later revision, some recommendations are omitted since they follow automatically from other recommendations while other sub-categories are added. The reports quoted here explain that where there is no stated lower limit in the table below, there is no requirement for that nutrient in the diet.

A “simplified” representation of the “Food Pyramid” from the 2002 Joint WHO/FAO Expert Consultation recommendations

Dietary factor 1989 WHO Study Group recommendations 2002 Joint WHO/FAO Expert Consultation recommendations
Total fat 15–30% 15–30%
Saturated fatty acids (SFAs) 0–10% <10%
Polyunsaturated fatty acids (PUFAs) 3–7% 6–10%
n-6 PUFAs 5–8%
n-3 PUFAs 1–2%
Trans fatty acids <1%
Monounsaturated fatty acids (MUFAs) By difference
Total carbohydrate 55–75% 55–75%
Free sugars 0–10% <10%
Complex carbohydrate 50–70% No recommendation
Protein 10–15% 10–15%
Cholesterol 0–300 mg/day < 300 mg/day
Sodium chloride (Sodium) < 6 g/day < 5 g/day (< 2 g/day)
Fruits and vegetables ≥ 400 g/day ≥ 400 g/day
Pulses, nuts and seeds ≥ 30 g/day (as part of the 400 g of fruit and vegetables)
Total dietary fiber 27–40 g/day From foods
NSP 16–24 g/day From foods

All percentages are percentages of calories, not of weight or volume. To understand why, consider the determination of an amount of “10% free sugar” to include in a day’s worth of calories. For the same amount of calories, free sugars take up less volume and weight, being refined and extracted from the competing carbohydrates in their natural form. In a similar manner all the items are in competition for various categories of calories.

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Dry Aloo dum

Hello friends,

Today we will discuss this awesome recipe taught me by my mom, this dry aloo dum is her own version of the usual Aloo dum gravy. It’s difficult to match the standards of what my mother cooks but I have tried to make sure that the recipe turn out to be as expected.

Recipe is as simple as it sounds. With out any delay let’s move on to the recipe.


  • Potatoes 5-6 medium sized (parboiled, peeled, cut into cubes)
  • Ginger-garlic paste -1.5 TVs (ginger-garlic ratio 1:2)
  • Cumin seeds – 1/2 tbs
  • Green chillies- 4-5
  • Turmeric powder- 1/2tbs
  • Salt – to taste
  • Garam masala powder -1/2tbs
  • Dry mango powder- 1/2 tbs
  • Cumin powder (freshly grounded)-1/2tbs
  • Fresh Corriander -1cup (puried)
  • Oil- 3tbs


  1. First of all heat oil in a pan. Add cumin, chillies and ginger-garlic paste and sauté for about 5 mins till the paste is cooked well.
  2. Add garam masala powder, cumin powder, dry mango powder, turmeric powder, salt, puried Corriander leaves, mix well and cook for another 5-8 mins with closed lid.
  3. For the final step chek if the oil has started to leave the masala, add potatoes now and mix everything well and cook for 10 min on a low flame.
  4. Adjust the seasonings. Finally garnish with fresh coriander leaves and serve hot with chapaties, paratha’s or simple rice n daal.

Bon appetit!


Potato stir fry/ Aloo bhujia north Indian style

Aloo bhujia or potato stir fry is a common and simple dish of a north Indian household. It is enjoyed by paratha’s/chapaties/ poori’s, or can complement as a vegetable with rice, daal, curd n chatni.

A lot of children or even adults who do not like different vegetables because of their taste, has a special fondness for this aloo bhujia.

Without any delay let’s move on to this simple n delicious recipe.


  • Potatoes – (5-6 medium sized )
  • Green chillies – 4-5
  • Garlic – 7-8 cloves
  • Cumin seeds- 1tbs
  • Salt – as per taste
  • Oil for cooking


  1. First of all peel the potatoes and chop them as desired. I have chopped them in thin slices so that it’s easy for them to be crisp. Chop garlic n chillies as well
  2. Heat oil in a pan. Add cumin seeds and wait till they start to splutter. Add chopped garlic and chillies, saute till the garlic turn light brown.
  3. Now add potatoes and salt , mix well.
  4. Cook on a medium flame untill golden brown.
  5. Garnish with corriander  and serve hot with paratha’s/ poori.

Bon appetit!