Kadala (chickpeas) Curry

Kadala Curry

Chickpeas are a great source of plant protein. They come in different colors and sizes. I used dry green chickpeas for this recipe but you can use anything you want.

  • Chickpeas, dry: 200 grams.
  • Onion, medium sized: finely chopped.
  • Tomatoes, 3: roughly cut up.
  • Ginger, 1 inch.
  • Green chilly, 1.
  • Dry Red Chillies, 2.
  • Saung, 1 teaspoon.
  • Cumin, 1 teaspoon.
  • Coconut, a few pieces, chopped up.
  • Cardamom, 2.
  • Bay leaf.
  • Oil.
  • Salt.

Soak the chickpeas, overnight. Drain and rinse in water. Pressure cook with water. Discard the water and keep the chickpeas aside.

Saute all the other ingredients. When the tomatoes have fully softened up, switch off the stove and let it cool down. Then puree in a blender after removing the bay leaf.

Saute this pureed masala in a little oil. Once it gets a lovely caramelized color, add the chickpeas and some water.

Let it simmer for about 10 minutes.


Paneer Balls

To get it right, just taste it while prepping and balance accordingly.

Grated Paneer. Preferably firm paneer that is cold from the fridge. This will help in grating it. Add chopped onion, green chilly, finely chopped ginger and salt. Knead it. Ensure it is mixed well. This will be a little soggy. So add a tablespoon of rice flour, a tablespoon of maida and a fistfull of dry bread crumbs.

Knead into a smooth soft ball. If needed add a little more dry stuff. But be very judicious in its use.

Shape into balls and keep in the fridge. This will firm them up.

Make a little flour slurry. This is a dilute solution of flour and water. It works like an adhesive. Dip the paneer balls into this and let them get coated with this “glue”.

Dip them in bread crumbs. They will stick to the balls. Deep fry in hot oil.


Chicken Sandwich

When you want to cook something fast and all you have is chicken and bread.

Take chicken boneless thighs. Slowly massage them between your fingers till they feel as if they are of the same thickness all over.

Crush fresh pepper, sprinkle salt, mix this in flour, coat the chicken, let it sit, pan fry it up.

Use as a layer in a burger or a sandwich with some mayo and tomato.


Strawberry Jam

Sometimes you get a recipe that involves more attention than you can describe in words. This is one such recipe. It needs you to pay attention, so don’t make this when you are in the middle of errands.

  • 500 grams of Fresh Strawberries.
  • 200 grams of Sugar.
  • A teaspoon of lemon juice.

Chop the strawberries into small pieces. Sprinkle the sugar and leave it aside for 20-30 minutes. There will be a lot of liquid collected in the dish.

Empty all the contents into a sauce pan. Add the lemon juice. This will prevent the sugar from crystalizing.

Cook, alternating between high and low heat. Keep stirring.

In 30 minutes, the jelly – like consistency will be achieved. Let it cool and it will get thicker.

This is absolutely worth making. Do try it sometime.



Leaves…I love them and are a must have in at least a couple of meals every week. This is a simple and easy recipe for fresh Amaranth Leaves.

The best way is to cook them uncovered and not for long. Heat will need to alternate between high and medium. At its simplest, we are going to coax the water out of the leaves and dry it up. When the water coming out from them stops, the dish is ready. This way we have bright green colors and a much superior texture.

  • Leaves, washed and roughly chopped.
  • Chopped Onion.
  • Chipped Green Chilly.
  • Chopped Garlic.
  • Cumin Seeds.
  • Turmeric.
  • Grated Coconut.
  • Oil.
  • Salt.

I prefer using cold pressed Sesame oil. But you can use any oil you like. Heat it up and saute the onions, cumin, green chilly and garlic. When the raw smell is gone and the onions turn translucent add the turmeric.

Pile on the green leaves. They will start losing water and rapidly shrink. Sometimes its a good idea to add them in batches. Especially if the pan is not extra large.

Sprinkle salt and mix well. Stir the greens around to let the water settle at the base of the pan. This way it will dry up quicker. When the water coming out reduces and the greens look bright green, add in the freshly grated coconut. MIx well.

Remove from the hot pan to prevent the residual heat from continuing to cook the greens.

This goes great with roti or rice. A simple lunch with some fried yams and curd rice with these greens is “Soul Food”.


Garam Masala Fish Fry

Most recipes have a little story behind them. In some its a bit of fun and banter. I got fish in the morning. After washing it up, I asked my wife to give me turmeric. She gave me the mixie jar with ground up garam masala. This was just some spices like cumin, cinnamon etc ground up.

So I put that on the fish. Let the fish marinade for a few minutes with this and salt.

Then into my hot cast iron pan with a teaspoon of mustard oil.

My trick with this pan is to get it almost smoking hot. Then reduce the heat to low, drizzle oil and place the fish. Let it sizzle and when the side is free on its own, flip it over.

You can use any roughly ground garam masala for this recipe.


Peri Peri Chicken

The name is only because I found the peri peri spice and put it in the marinade. You can swap it with any other “spice” of your choice.

  • Boneless Chicken.
  • Peri Peri Seasoning.
  • Paprika powder.
  • Lemon Juice.
  • Garlic Powder.
  • Chilly Flakes.
  • Salt.
  • Oil.
  • Butter.
  • Finely diced onions.
  • Crushed black pepper.
  • Garlic Paste.

Combine the peri peri seasoning, paprika, garlic powder, lemon juice and salt. Taste and adjust it. Then rub it over the chicken pieces and let it marinate for an hour or so.

Heat oil. Sauté the chicken along with its entire marinade till its almost cooked. Remove and keep aside.

Melt butter in the same pan and cook the onions with garlic paste and pepper powder. Cook till the are nice and brown. Add the chicken. Combine and cook till its fully cooked.


Baking Powder in a BREAD!

My generic bread recipe is even better with a simple addition. Baking Powder.

So here is the stuff:

  • Chiroti Rava : 500 Grams.
  • Water : 250-300 ml
  • Salt : 7 grams (1 teaspoon)
  • Yeast: 7 grams (1 teaspoon)
  • Milk Powder: About 50 grams.
  • Butter: 20 grams.
  • Sugar: 2 teaspoons.
  • Baking Powder: 1 teaspoon.

It a little cool so I warmed the water in the microwave for 30 seconds. Dissolved the sugar and then the yeast in it. Let it sit out covered till the yeast bloomed. Added all the remaining ingredients and using a spatula mixed them well. Left it as it is for 10 mins and then started kneading.

Realized it was a little wet so added in a spoon or two of flour.

Rested for an hour, while it doubled in size.

Shaped into dinner rolls and let it rest for 30 minutes till it filled up the tin.

A quick brush of milk wash and baked at 175C for 25 minutes. The baking powder powered the oven spring and made these already soft rolls even more softer. I would highly recommend trying this hack the next time you bake breads.