For the love of food!

Every moment is a special one

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“The moments of happiness we enjoy take us by surprise. It is not that we seize them, but that they seize us.”

-Ashley Montagu

Where life depicts tensions, tough decisions and chaotic environment, we believe that the mystical enigma of cooking can brighten up one’s day.

Nothing heals like the art of cooking . It may or may not be calorific but it definitely is effective. It is said cooking is love made visible and to the woes of boredom, insomnia and anxiety, “Cooking” is the hopeful solution. Let’s not forget the beauty of life in this midst of work dominated atmosphere and celebrate the joyous moments by simply portraying your love for your dear ones.

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Cooking is a great stress buster because it acts as an inventive outlet and while stress can numb your senses, cooking activates them. It’s a sensory awareness with aroma, flavor, feel, visual glee and even sizzling sound.


Cooking is a beautiful art. It’s all about assembling components and decoding the enigma of flavours that work together into beautiful and sumptuous delicacies. Cooking is experimenting with savor and enticing aromas. It connects the beauty of taste, presentation and fragrance with love.

One should always experiment with different recipes; some from cook books, blogs, T.V shows and of course some age old recipes from mom and grandma. Cooking helps you release tension and relax yourself by engaging yourself in its enigma.

Lets walk with few of the most renowned celebrities who love to cook


Akshay Kumar

Food to him is “life’s most genuine pleasure and tastiest necessity”. Not many may know that Akshay Kumar is a true blue foodie. He loves whipping up the green curry himself. But his wife Twinkle Khanna loves to gorge on his Italian treats.

He loves to experiment a lot, playing around with flavours and food textures


Kangana Ranaut

 A humble environment and traditionalist upbringing have prepared Kangna with culinary skills that are par brilliance. Learning to cook at a very young age she continues to wear the apron even today. She had cooked a delicious meal for the entire cast and crew of her new film in Paris


Asha Bhonsle: 

A renowned singer with a career that spanned over 60 years and her love for food has led her to open the chain of restaurants – Asha’s. Asha Bhonsle is a good cook and can whip up a variety of relishing dishes. Her expertise and experience have taken her far and wide leading to a large fan following of her cooking.


Ajay Devgan:

Apart from being one of the best actors he is also an exceptional cook. He believes Cooking relaxes him. He has expertise over Chinese to Mughlai dishes. He believes that his  love for cooking has been gifted by his dad.


 Listed below are few of the must try recipes, Thus sit back and sip some coffee cruise through few suggested recipes, plan and enjoy some special moments after all it’s these moments that blossom into beautiful memories

Vegetable curry




  1. 4 garlic cloves, chopped
  2. 1.5cm piece fresh ginger, chopped
  3. 1 tsp ground black or white pepper
  4. 2 tbsp vegetable oil
  5. 2 tbsp curry powder
  6. 2 medium waxy potatoes, roughly chopped into about 8 pieces
  7. 2 x 400g cans coconut milk
  8. 400g can chickpeas, drained and rinsed
  9. 1 small cauliflower, cut into small florets
  10. 3 tomatoes, cut into eighths
  11. 2 bunches of spring onions, trimmed and halved
  12. 2 tbsp soy sauce
  13. 1 tsp salt
  14. ½ tsp caster sugar

Large handful fresh coriander leaves

  1. Pound or blitz the garlic, ginger and pepper to a rough paste. Heat the oil in a wok, add the paste and fry for a few minutes over a medium heat. Stir in the curry powder and potatoes. Add the coconut milk and chickpeas and simmer for 8-10 minutes.
  2. When the potato is just about tender, add the cauliflower. Cook for 5 more minutes, and then add the tomato wedges, spring onions, soy sauce, salt and sugar. Cook for another 5 minutes or so, then serve, with plenty of steamed rice or crispy flatbread. Garnish generously with the coriander leaves.

Meen moilee (Keralan fish curry)



  1. 1 tbsp vegetable oil
  2. 4 sustainably sourced sea bass fillets, cut in half if large
  3. Chopped fresh coriander to serve

For the sauce

  1. 1 tbsp vegetable oil
  2. 8 garlic cloves, minced
  3. 20g finely grated fresh ginger
  4. 4 green chillies, deseeded and finely chopped
  5. 10 fresh curry leaves, finely sliced
  6. 200g onion, finely sliced
  7. 1 tsp ground turmeric
  8. 2 tsp lemon juice
  9. 400ml coconut milk


  1. To make the sauce, heat 1 tbsp oil in a pan, add the garlic, ginger, chillies and curry leaves, then stir until the leaves begin to crackle.
  2. Add the onion and cook over a medium heat for about 5 minutes until translucent. Add the ground turmeric and lemon juice, then stir for 1 minute. Add the coconut milk, bring to the boil and cook for 2 minutes. Season, then set aside.
  3. For the fish, heat the other 1 tbsp oil over a high heat in another frying pan. Season the fish fillets and fry, skin-side down, for 1 minute until the skin is crisp. Turn over and fry for 20 seconds until just cooked. Spoon the sauce into 4 shallow bowls and put a fillet in each one. Garnish with coriander and serve.

Pineapple and chilli upside-down cake with sweet chilli syrup recipe



  1. 225g unsalted butter, softened, plus extra for greasing
  2. 250g golden syrup
  3. 1 red chilli, deseeded, finely chopped
  4. Grated zest of 1 lime
  5. 567g canned pineapple rings, plus 1-2 tbsp juice from the can
  6. 225g caster sugar
  7. 4 large free-range eggs, lightly beaten
  8. 225g self-raising flour


  1.  Preheat the oven to 180°C. Grease a deep 23cm cake tin and line the base and sides with baking paper. Put the golden syrup, chilli and lime zest in a small saucepan and heat together for 2 minutes. Pour half the syrup into the cake tin, tilt the tin to spread the syrup evenly, then place 7 of the pineapple rings in the base, in a single layer. Save the rest of the syrup to pour over the cake later.
  2. Place the butter and sugar in a large bowl and beat using an electric hand whisk until the mixture is pale and fluffy. Gradually beat in the eggs until combined, then fold in the flour and enough pineapple juice to give a smooth consistency – about 1-2 tbsp. Chop the remaining pineapple and stir into the mixture. Spoon the cake mixture into the tin over the pineapple rings and syrup, making sure that the surface is level.
  3. Bake for 45 minutes until golden. (If the cake is getting too golden, cover with a sheet of baking paper.) Insert a skewer into the centre; if the cake is cooked it will come out clean. If there is still mixture on the skewer, return to the oven for 5 more minutes until cooked. Cool in the tin for 10 minutes.
  4. Carefully invert the cake onto a large serving plate. Warm the remaining chilli syrup and pour over the cake. Cut into slices and serve warm or at room temperature with custard or ice cream.
Tips on Cooking:-

  • To knead chappattis, add 1/3 cup of warm water for 1 cup of flour approximately. To make softer chapattis, add warm milk or curd while kneading
  • Use heavy bottomed vessel to make upma, kheer etc to prevent burning.
  • To make crispier puris, add a little rava to the wheat flour while kneading.
  • Do not wash the mushrooms with water. Clean it with a damp cloth. Add salt to the mushroom only after it has browned.
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Another feather in the cap

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Nirlep is an Innovation-led multi-kitchen solutions brand with a wide range of technologically innovative products that enable healthy cooking.

Nirlep has been a pioneer in promoting a healthy and active lifestyle and is an inseparable ingredient of a progressive lifestyle.

Masterpieces : Since 1968, Nirlep has offered quality products in domestic as well as global markets. Nirlep not only gave India its first non-stick pan, but also gave the world its first non-stick flat griddle (tava).


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Nirlep’s Nonstick range offers convenience, style and functionality to kitchens!
Check out the amazing Nirlep Nonstick Range Tawa, Flat Griddles, Kadhais, Fry Pans and more…
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Superheroes called Dads

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There are very few words to describe the beautiful relation called “Father”;

A father is the first love of a daughter and a son’s first hero; he is a guide in the endeavor of life. He has seen you cry; he has seen you laugh and has stood with you at times of need.  A daughter never forgets the warms hugs from her father and the son still cherishes the warmth of a re-assuring hand on his shoulder. From a loving heart to a caring nature a father has it all.



Most of us do not always say it; we express our emotions in various manners, some use the beauty of words and colours, others that of action.

 Let us see a beautiful dedication wrapped in the magnificence of words from a Daughter to a loving personality called “Father”

 Writing For You…..


Today I sat to write for you,

Thoughts were many but words were few.

From nurturing me like drops of dew,

a collection of memories just for you.


In the voyage of life when the toughest times drew,

You caught my hand and walked me through.

You stood with me since my birth,

and filled my life with safety and mirth.


You taught me to love and to belief,

During sorrow you warmth gave me relief.

From amongst the many and the few,

 I am blessed to have a father like you.





“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.” 

-Craig Claiborne

With the changing cultures in the working class eco systems men have honed their cooking skills and pampered them with excellence. This has given a stable ground to the consideration “That men are better cooks”

Let’s now walk through a few joyous moments of the much celebrated food- connoisseur dads world over. Their culinary journey and cooking extravaganza definitely ignites the Chef in any man!





A value that decided his Journey life was cooking together, being the only son in the big family where all men were bankers; He heard his inner voice that guided him to be different. Cruising through Hotel Management in Chandigarh and instantly feeling most comfortable in the kitchen classes reflected the learning’s from his grandfather and father.


Diya the award winning Indian restaurant at the Leela gurgaon is the sole reason that his name was credible enough to be nominated for Top 15 chefs of the country and ultimately becoming the Judge cum Host at the Masterchef India, the biggest food reality show of India.

grdh fe

“Almost every Sunday I would sit on the big kitchen counter and watch my father, uncle, grandfather and more uncles together in the kitchen cooking meat and chicken and talking away to glory about how their week was. It was this place where I first discovered that Men Cook, and it’s perfectly ok for men to cook. I would occasionally stir the meat and my father would teach me the names of the ingredients that went in. I am sure he did that to sharpen my vocabulary not realizing that one day that glossary of ingredients will become my life, my very reason of existence. Sometimes I look back and still see myself sitting at that kitchen counter where I took my first lesson on food”

-Kunal Kapur.

Simply because you deserve better, let’s endeavor his delicacy :-





Awadh’s answer to the English Bread n Butter Pudding.


• 8 nos Sliced Milk Bread                                                    • 300 ml Canola oil

• 1.5 lt Full Cream milk                                                        • 400g Sugar

• 1 tbsp Saunf                                                                           • 1 g Saffron

• 2tsp Kewra Water                                                               • 2 tsp Rose Water

• 50 g Pista Slivers                                                                • 50 g Almond Slivers



1. Heat milk in a heavy bottom pan and add saunf, sugar, saffron, khoya, green cardamom powder, kewra and rose water. Bring to one boil and take off fire.

2. Cut the sides of the bread slices.

3. In a mahi tawa/wide paraat gently heat canola oil. Add the bread slices and on a low heat shallow fry them on both sides turning frequently. Take care not to break or burn them.

4. Now increase the heat and from one side start pouring the flavoured milk into the paraat. Take care as there will be a lot of steam produced.

5. Lower the heat and cook till all the milk is absorbed by the bread.

6. Remove from fire and keep in refrigerator to cool down completely. Slice some and plate it. Enjoy at cold temperature.



Hrisikesh aka Rishi Desai a chemical engineer who moved from Kolhapur to Queanbeyan, near Canberra, in 2008 — with his dreams of opening a restaurant someday has been cooking since he was five years old and has inherited his love for cooking from his mother.

His biggest fans are his wife Mitra and their six-year-old son Sharang who have been watching him on television after he has been away filming for masterchef Australia . He was able to call home once or twice a week for about 10 minutes. 


Rishi teaches his six-year-old son to use a real knife in the kitchen.

Sharang, who is in year 1 at St Peter and Paul Primary School in Garran, loves having his dad on television. He was able to use the MasterChef promo for show-and-tell.

”He was like, ‘That’s my dad! That’s my dad!’ So he was really happy and proud,”

–      Rishi Desai





rishi dish

Coconut and saffron rice:

Sambal oysters:

½ spring onion, chopped

2 garlic cloves, chopped

1 dried chilli, soaked in boiling water for 15 minutes

2 long red chillies, stems removed, chopped

5cm ginger, peeled, chopped

¼ cup (60ml) peanut oil

½ teaspoon caster sugar

8 oysters, shucked

Lime juice, to taste



Spiced fish :

Vegetable oil, for deep-frying

1 cup rice flour

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon chilli flakes

2 skinless flathead fillets, pin boned, cut into 2-3cm-wide pieces



1 cup (200g) basmati rice

1 cup (250ml) water

½ cup (125ml) coconut milk

Pinch saffron threads

Prawn curry:

3 cloves

4 black peppercorns

½ cinnamon quill

½ teaspoon cumin seeds

½ teaspoon coriander seeds

½ teaspoon chilli flakes

2 teaspoons tamarind puree

2 tablespoons olive oil

1 brown onion, finely chopped

3 garlic cloves, finely chopped

5cm piece ginger, peeled, finely grated

2 long red chillies, finely chopped

400ml can coconut milk

15g grated palm sugar

13.Coriander leaves, to garnish


12 green prawns, peeled, tail left intact


Coconut and saffron rice

1.     Place rice, water, coconut milk, saffron threads and salt in a saucepan. Bring to a simmer over medium heat, then reduce heat to medium-low, cover and cook gently for 15 minutes or until liquid has evaporated and rice is tender.  Cover and stand for 10 minutes.

Prawn curry

2.      Place the cloves, peppercorns, cinnamon, cumin, coriander seeds and chilli flakes in a dry frying pan over medium-low heat. Cook, stirring, for 1-2 minutes until fragrant and toasted.

3.      Remove from pan and grind in a spice grinder or mortar and pestle to a fine powder.

4.      Combine tamarind and the ground spices in a bowl to form a paste.

5.      Heat oil in pan over medium-high heat. Add onion and gently fry for 2-3 minutes until      translucent. Add garlic, ginger, chillies and tamarind paste. Cook, stirring, for 2 minutes or until fragrant.

6.      Add coconut milk and simmer for 5 minutes or until thickened.

7.      Add palm sugar and cook for a further 5 minutes, stirring until the sugar has dissolved.

8.      Add prawns and simmer gently for about 6-8 minutes or until prawns are just cooked through. Season to taste and remove from heat.

Sambal Oysters

9.      Meanwhile, for the sambal oysters, process eschalot, garlic, chillies, ginger, peanut oil and  sugar in the bowl of a small food processor to a paste.

10.      Heat a frying pan over low heat. Add sambal and cook, stirring, for 5 minutes or until fragrant. Season and remove from heat to cool.

11.      Divide sambal among oysters and squeeze over lime juice.
Spiced fish

12.      Half fill a saucepan with oil to 160°C. Alternatively, you can use a deep fryer.

13.      Combine rice flour, salt, pepper and chilli flakes in a bowl.

14.      Dust fish in flour mixture to coat, shaking off any excess.

15.      Deep-fry fish for 3 minutes or until light golden and just cooked through

To serve

16.      Place curry into a serving bowl set on a platter, and garnish with coriander. Arrange oysters, fis and rice to the side to serve.



He was not just the first Indian chef to receive the Michelin star but has seven restaurants, including two on board the P&O Cruise ships Azura and Ventura.

His father was in the catering business and his grandfather was a baker.


Dishes are like religious speeches. You say one line and everybody perceives a different meaning. My menu may be exactly like another chef in town, say Sanjeev Kapoor or Vineet Bhatia, but we’ll have our own ways of looking at it.


According to Atul Kochhar Wok or kadhai is the best cooking tool. It’s traditional and there’s a lot of flavour-building going on there. It’s a very versatile utensil that can be used in different ways.

“My mother was my encouragement, but my father was my inspiration. In fact, when I received my first Michelin star, the first person I called was my father and his reaction was ‘great, but ultimately it’s a tyre company’. There’s so much I’ve learnt from him. He was the one who made me think and use indigenous produce to create traditional Indian recipes. And that is why I believe I am where I am today”.

–          Atul Kochhar


A journey through his recipe:-

Jeera Chicken


Serves 4-6

  • 2 tbsp cumin seeds
  • 2 tbsp vegetable oil
  • Half tsp black peppercorns
  • 4-5 green cardamom pods
  • 2 green chillies, deseeded and finely chopped
  • 1 tbsp finely chopped garlic
  • 1 tbsp finely chopped fresh ginger
  • 1 tsp ground coriander
  • 2 tsp ground cumin6-8 skinless, boneless chicken thighs, each cut in half
  • 4 tbsp plain yoghurt
  • 2 tbsp chopped coriander leaves
  • Salt, to taste

1 tsp Garam Masala



  1. Toast 1 tbsp of the cumin seeds in a dry pan, then crush them lightly and set aside.

  2. Heat the oil in a pan and saute the remaining cumin seeds with the peppercorns and cardamom pods for 1-2 mins, until fragrant.

  3. Add the chillies, garlic and ginger and cook for a further 2 mins. Stir in the ground spices and cook for a minute, then add the chicken pieces and stir to coat with the spices. Cook over a medium heat until the chicken loses its raw look.

  4. Add the yoghurt, garam masala, 100ml of water and salt to taste. Simmer gently for 12-15 mins until the chicken is cooked.

  5. Add the toasted crushed cumin seeds and chopped coriander and serve hot with bread or rice. Garnish with a few sprigs of coriander.







For her the things that stick out most are different foods. The passion for food and Indian food, in particular got me into this Field. Trying dishes from different regions of India, listening to the stories behind them and understanding the local geography and history that shapes them is what she cherishes and loves the most. India being an eternal source of inspiration with its pulsating colours, evocative aromas, flavours and historical influences is a place of true inspiration




My father‘s passion for eating was a big influence on me. I was born in London, but we moved to Geneva when I was four. He loved throwing dinner parties and, at weekends, he would make us all pile in the car and drive off to a place where he’d heard you could get amazing trout or something. In the holidays, we would travel to Southern France and Italy and have the best food.

-Anjum Anand


Her Recipe for a delicious kadhai paneer with capsicum.


Karahi Paneer with Peppers (Capsicums)


Paneer is a home-made white cheese similar to ricotta and mozzarella in taste but firm enough to be cut into cubes. It’s really easy to make, can be made in advance and is really satisfying to do, see the recipe in the basic section. You can also buy readymade blocks in many well-stocked supermarkets and Indian stores but it will not be as good as the homemade version. This dish is full of flavour and texture and is a fantastic vegetarian main course. Serve with Naan or paranthas.


Serves 4-6


–           6 tbs. vegetable oil

–           1½ tsp. cumin seeds

–           1 small-medium onion, cut into l” cubes

–           3-4 green chillies,pierced with the tip of a knife

–           2 garlic cloves, peeled and made into a paste

–           12g ginger, peeled weight made into a paste (around 2 scant) or finely chopped

–           3 small tomatoes, blended until smooth or chopped

–           1/3 tsp. turmeric powder

–           ¼-1/2 tsp. red chilli powder

–           3 tsp. coriander powder¾ tsp. cumin powder

–           1 tsp. garam masala½ each small green and red pepper, cut into 1” cubes

–           300g paneer, made from

–           2-2½ litres milk (see recipe), cut onto 1” cubesSalt to taste

–           2-3 tbs. single cream


Heat the oil in a large non-stick saucepan. Add the cumin seeds and cook until they have darkened and are aromatic. Add the ginger and garlic paste and gently sauté for 1 minute or until the garlic smells cooked. Add the onions and green chillies; saute for 1 minute.

Add the pureed tomatoes, all the spices and season; cook over a high heat, stirring often until the mixture is cooked and releases some oil back into the pan, around 10-15 minutes. Taste, the flavours should be harmonious.

Stir in the paneer, peppers and a good splash of water from the kettle. Cook for 3-4 minutes or until the capsicum is crisp tender and the sauce is thick and clinging to the vegetables. Add the cream, taste and adjust seasoning and serve.


Thus it is a known fact that From childhood to Adulthood a Father’s presence and his absence both make a huge difference



1Here at Nirlep we believe that a persona like a “father” should be honored not only by words but also with actions of love, Thus we bring to you this father’s Day a special offer to build some special memories.

Reignite the hobby cook in him and celebrate father’s day by gifting him products from Nirlep’s Stainless Steel collection along with a customized message for your beloved father all gifted in a beautiful wrap and delivered on father’s day.




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Sweet Potato Chaat with Mulberry-Chocolate Dressing by Blogger Purabi in Nirlep frypan

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Sweet potatoes (boiled, de-skinned and cubed): around 2.5 cups
Cubed Feta cheese: ½ cup
Kala namak (black salt): 1½ tsp
Aamchoor powder (dried mango powder): ½ tsp
Chilli flakes: 1.5 tsp
Dried oregano: 1 tsp
Black olives (pitted): 1 tsp
Bitter chocolate (shavings): ½ cup
Water: 5 tbsp
Tart mulberries: handful
Balsamic vinegar: 3 tbsp
Honey: 1 tsp (divided)
Japanese wasabi paste: 1 tsp
Roasted pumpkin seeds: 1 tsp

Smear the sweet-potato cubes with black salt, ½ tsp chilli flakes and dried mango powder. Smear the feta with ½ tsp honey. Keep the sweet-potatoes and the feta in two different bowls for 10 minutes.
Meanwhile, let’s make the dressing. Add the mulberries, balsamic vinegar and ½ tsp honey to the pan and on a slow heat, stir continuously, until the balsamic vinegar is almost reduced to half. Remove the mulberries from heat and set aside.
In the same pan, add the chocolate and water (yes, no double boiler needed). On slow heat, stir this mixture continuously till it is just boiling and the chocolate has melted.
Add the wasabi paste and switch off the gas. Add the rest of the chilli flakes and oregano. Transfer this dressing to another bowl and let it come to room temperature.
Just before serving, warm the sweet potatoes in the microwave (if desired). Mix the cooked mulberries, feta and the olives. Drizzle the mulberry-chocolate dressing from the top and sprinkle the roasted pumpkin seeds.


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10582463605_25eb469605_bSia. A blogger. A foodie. She loves spices and clicking them!

Here is what she has to say about her popular blog Monsoon Spice
Monsoon Spice (previously known as Spice Corner) was born on the day when I couldn’t find the recipe scribbled in hurry on a piece of paper/back of the bills while making zillions of SOS calls at ungodly hours to my Amma (mother) and Atte (mom-in-law). When it was needed the most, I found myself running around the house like some headless chicken, checking all the drawers and every nook and corner, while our smoke alarm made enough noise to wake half the neighbourhood! That was when I decided to catalogue all the recipes online and the rest, as we say, is history!!! Monsoon Spice has been up and running since September 2006!!! More than five glorious years… ~Ouch ~ I just pinched myself!

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Below is a wonderful recipe she cooked up in Nirlep’s popular cookware Ebony Handi!
Instant Andhra Tomato Pickle Recipe | Simple Andhra Style Tomato Pickle Recipe with Nirlep Cookware Product Review and A Giveaway!

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Juicy tomatoes slow cooked for up to an hour and then blended with aromatic spices and tamarind to give it spicy and tangy note. And then the tempering of whole spices with curry leaves and garlic makes this Andhra style Instant Tomato Pickle a truly sensational experience for taste buds! It goes well with Dosa, Idli, steamed rice and even with chapattis and parathas. I have added a spoonful with wraps and even sandwiches and it was sensational! The vibrant red hued Instant Andhra Tomato Pickle is sure to win your heart if you like your pickles super spicy and full of flavour.

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Ingredients used in Instant Andhra Tomato Pickle

Instant Andhra Tomato Pickle (Instant Andhra style tomato pickle flavoured with spices, tamarind and garlic tempering)
Prep Time: 10 mins
Cooking Time: 50-60 mins
Recipe Level: Easy/Beginner to Intermediate
Spice Level: High
Makes: About 2-2½ cups
Recipe Source: Sailu’s Food
Shelf Life: Up to 2 months in refrigerator
Serving Suggestion: With Dosa, Idli, steamed rice and even with chapattis and parathas (Read notes)
8-10 large Tomatoes, cored and thinly sliced
1 small lime sized Tamarind Pulp (Adjust as per taste. Read notes)
1½ -2 tbsp Salt (Adjust as per taste)
2-3 tbsp Oil (Preferably Sesame Oil)

Spices Used:
2 tbsp Red Chilli Powder (adjust as per taste)
1 tsp Methi/Fenugreek Powder (Read notes)
½ tsp Haldi/Turmeric Powder

For Tadka/Tempering:
1 tsp Mustard Seeds
A generous pinch of Methi/Fenugreek Seeds
3-4 Dry Red Chillies, halved
8 large (cut them to slices) or 15 small cloves of Garlic, peeled and lightly crushed
2 springs of Curry Leaves
2 tbsp Oil (Preferably Sesame Oil)

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Instant Andhra style Tomato Pickle

Heat oil in a heavy bottomed pan and add sliced tomatoes. Cook the tomatoes on high heat for about 5 minutes. Reduce the heat to medium high and continue to cook till you see little oil separating in the edge and the tomatoes release their juice and turn mushy, about 20 minutes.
Reduce the heat to medium and continue to cook the tomatoes as the oil separates from them and the paste starts to thicken. It can take anything around 45 minutes to 55 minutes for the tomatoes to cook.
Turn off the heat and add tamarind pulp and close the lid. The tamarind will soften with the heat of cooked tomatoes. Let the cooked tomatoes cool down completely to room temperature before mixing them well.
Once cooled, add salt and grind the cooked tomatoes along with red chilli powder, turmeric and fenugreek seed powder.
In a pan, heat oil for tempering. Add mustard seeds and methi seeds and cook then until the methi seeds turn red and mustard seeds pop and splutters. Add dry red chillies and curry leaves and saute for few seconds. Add crushed garlic and turn off the heat. Leave it aside for 4-5 minutes to cool it.
Once cool, add the tempering to the tomato paste and mix them well. Transfer the Tomato Pickle into clean, dry and sterilised airtight jar and refrigerate.
Serve this delicious Instant Andhra Tomato Pickle with steamed rice and dal and enjoy! You can also serve it with roties, dosa, and idlies.

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Sia’s Notes:
The best kind of tomatoes for this Instant Andhra Tomato Pickle are the sour ones. Use tamarind only if the tomatoes are sweet without any tang.
The amount oil used in the pickle is slightly more than the usual amount of oil I use in other recipes and this is mainly due to the fact that the oil here acts as one of the preserving agent and hence improves the shelf life of the pickle.
To make methi powder, dry roast the methi seeds until they turn light red in colour. Cool them completely before crushing them to powder in pestle and mortar.
It goes well with Dosa, Idli, steamed rice and even with chapattis and parathas. I have added a spoonful with wraps and even sandwiches and it was sensational!
Make sure you use firm, red and juicy tomatoes for this Instant Andhra Tomato Pickle.

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Nirlep Selec+ FryPan & Easy Pan-Fried Semolina/Cornmeal treat _ recipe by blogger Sanjeeta

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Author of the blog loves Food photography & Food Styling! A profession that’s exciting, unconventional and full of passion!

Featured as Top 30 Bloggers by none other than Rediff, here

Sanjeeta, also loves Writing, clicking and styling the food she cooks for her blog that makes her immensely happy.

As featured in a prestigious Indian magazine, ‘India Today‘ (2013);
As featured in a prestigious Indian magazine, ‘India Today‘ (2013);
Being a judge in a prestigious food fest in Chennai, India (2012).
Being a judge in a prestigious food fest in Chennai, India (2012).
Recognition as published in an online regional new portal ‘Udaipur Times’;
Recognition as published in an online regional new portal ‘Udaipur Times’;
As featured in ‘The Top 30 Indian Food Bloggers of 2013′ in
As featured in ‘The Top 30 Indian Food Bloggers of 2013′ in

As featured in an Indian daily ‘Indian Express’ supplement

She beautifully posts about her conversations with her mother followed by an informative, detailed and visually enriching recipe
Recipes | Easy Pan-Fried Semolina and Cornmeal Flatbread or Harsha – Celebrating Life Together

Nirlep Selec+

Semolina Harsha with Jaggery
Semolina Harsha with Jaggery
Semolina Harsha with Jaggery
Semolina Harsha with Jaggery


Here is What She writes on Her Blog:

  1. Semolina Harsha with Jaggery

…. made pan traditional fried Semolina Harsha and sweetened it with organic jaggery to give it an Indian touch. Though Harsha is a traditional breakfast treat, I topped it with fruit puree and served it as a dessert. I smeared a dash of melted butter to caramelize the Harsha and give a lovely brown colour.

These Semolina Harsha are faintly sweet with a hint of jaggery and make a filling and satisfying way to start the day.

Cornmeal and semolina dough for Harsha


(adapted from here, makes about 7-8 small Harsha)

2 cups Semolina
1 cup milk
4 tbsp. melted butter or oil
2 tbsp. grated jaggery
1/2 tsp. baking powder
A pinch of salt

Method; Combine semolina (rawa or suji), baking powder, grated jaggery and salt in a large bowl.

Add oil or melted butter and crumble with finger to incorporate it.

Add warm milk slowly in the bowl and make a semi solid dough.

You can add extra milk or water if you feel that the dough is not coming together.

Pinch dough of tennis ball size and make a round. Flatten it in between hands or two plastic sheets to form a thin patty.

I used this organic jaggery powder (raw sugar) to make Semolina Harsha which gave a lovely caramelized taste to the recipe. I served the crispy Harsha with Apricot jam and a sprinkle of jaggery powder over it.

I was able to cook 3 Harsha at one go with just a few drops of fats in my large non-stick Nirlep pan.

Heat a non-sticking pan and place two or three the semolina patties in it.

Smear a little butter if you wish on both the sides and cook on low heat for about 10 minutes on each side.

Serve the Semolina Harsha with jam, butter, honey or any fruit preserve as a filling breakfast treat.

Nirlep Selec+

Also, she mentions a very very creative Cornmeal Harsha with Za’atar: You won’t know unless you visit her post. Find gist below…

Cornmeal Harsha with Za’atar

Cornmeal Harsha with Za’atar

Cornmeal Harsha with Za’atar</a

In my quest to create dishes that meld Rajasthani and Moroccan cuisine I added Za’atar, a mix of dried herbs with a strong flavor of Middle Eastern countries and avoided sugar in my Harsha recipe. I paired these flavored flat breads with a quick kidney bean recipe.

I did not use rolling pin to roll the dough for Harsha, instead I patted the dough lightly with palm and shaped it into thick circles on a greased plastic sheet.


(make 3 large Harsha)

2 cups Cornmeal
3/4 cup buttermilk or water
4 tbsp. oil
1 tsp. baking powder
1 tsp. Za’atar
1/2 tsp salt

Method; In a large mixing bowl combine cornmeal, salt and baking powder.

Add oil and blend well using a fork or your fingers. I like to use my hands to mix dough, it helps me keep a check on the consistency and suppleness of the dough I require for the recipe.

Add buttermilk slowly to make a semi solid dough. Use warm water of buttermilk at room temperature to get moist dough.

Add extra liquid to achieve the correct consistency of dough.

Divide the dough into two large balls and shape them into large circles using two plastic sheets as shown in the picture.

Heat a non-stick pan and cook both sides of Harsha for about 10 minutes on low heat.

Serve warm Harsha with any curry or chutney of your choice.

Harsha is traditionally served with jam, butter or honey as a breakfast treat. But I like to pair it with spicy dip or with my Indian curry.

Her Notes;

Don’t make thick Harsha, it will not cook evenly from inside.
Quantity of liquid in the recipe depends upon the texture and coarseness of the cornmeal and semolina used.
Replace normal oil with Olive oil to make cornmeal Harsha, it gives rustic flavor to the recipe.
If you are making large sized Harsha, take care that it does not break when you flip it to the other side, as cornmeal is gluten free which makes the bread very brittle.
Cut the larger Harsha into wedges and serve hot.
Add dried fenugreek leaves or kasuri methi to add flavor to the kidney bean curry.

She also mentioned another recipe that can be paired with these flatbreads: We wish her all the best for everything..and loads of fun cooking and styling!

Rajma and Daal


1/2 cup Kidney beans
1/2 cup black gram
1/2 cup yogurt
1 onion
1 tbsp ginger-garlic paste
1 tbsp. oil
4 cups of Water
Salt to taste

1 tsp. red chilly powder
1 tsp. cumin powder
1/4 tsp. turmeric powder
2 cloves
Method; Use small variety of dark colour Kidney beans (Rajma). Wash and soak whole black gram (kali urad daal) and Kidney beans for an hour.

Peel and roughly chop onion.

Add soaked gram, kidney beans, onion, turmeric powder in a pressure cooker with 4 cups of plain water.

Pressure cook for the ingredients for 9-10 whistles or cook on reduced flame for 30 minutes.

Let the cooker cool, open and check if the beans are soft and cooked. Place the cooker again on heat if you feel the beans are not cooked properly.

Open the pressure cooker and slightly mash all the ingredients.

In a small bowl mix yogurt, red chilly, turmeric and cumin powder to make a smooth paste.

Heat oil in a pan and add cloves, ginger-garlic paste and sauté for 2 minutes on low flame. Add yogurt paste, salt and cook for another 4-5 minutes.

Pour the mashed bean and gram in the pan and cook for 2-3 minutes.

Take off the flame and garnish with chopped coriander leaves.

If you are pre soaking the beans and gram overnight, you can pressure cook for just 4-5 whistles.

You can try these recipes of Kidney beans for a different taste;

Rajma curry

Kidney beans in tomato gravy

Khate Peete Desh Ka Rakhwala

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