Spicy yogurt curry

Spicy creamy yogurt curry (dahi ki subzi) is my go-to-food for when I am running short of fresh veggies at home. This curry tastes amazing with roti, paratha, rice and naan! People often have trouble avoiding curdling of yogurt in curries. With the tips and tricks shared in the video, this will become a child’s play!


Yogurt/dahi (Thick, preferrably not sour) 1 cup

Kalonji/Nigella seeds 1/4 tsp

Jeera/Cumin seeds 1 tsp

Methi dana/ Fenugreek seeds 1/4 tsp

Mustard seeds ( 1/2 tsp)

Coriander seeds 1 tsp

Whole red chili (2)

Salt (as per taste)

Red chili powder ( 1/3 tsp)

Turmeric powder ( 1/2 tsp)

Kashmiri red chili powder (3/4 tsp)

Oil ( 2 tbsp)

Onions (2 medium sized)(chopped coarsely)

Adrak paste/Ginger paste ( 2 tsp)

Fresh coriander leaves (for garnishing)

Sounf/ fennel seeds 1 tsp (optional)


1. Set a nonsitck pan to heat at medium.
2. Dry roast coriander seeds, fenugreek seeds, nigella seeds, mustard seeds, and
cumin seeds.
3. Transfer roasted seeds to a plate and allow to cool. Pound coarsely.
4. Add two tbsp oil to the warm pan. Once warm, add whole chillies broken into two and saute for a few seconds.
5. Add chopped onions and saute until light pink.
6. Add ginger paste. Mix with onions and saute until onions turn dark pink.
7. Add turmeric powder, red chilli powder, salt, and kashmiri red chilli powder.
8. Saute spices for a few seconds. Mix-in the pounded spic mix. Switch off the heat.
9. Allow to cool for 2-3 minutes.
10. Stir in yogurt and mix gently. Add chopped coriander leaves and mix.
11. Cover with lid and allow to stand for 10 minutes.
12. Serve warm with roti, rice, naan, or paratha.
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Crispy Karela fry


Karelas 400gram
Oil for frying
Chaat masala
Lemon juice

For masala mix, mix these ingredients together

Turmeric Powder 1/2 Tsp
Red Chilli Powder 3/4 Tsp
Coriander Powder 1&1/2 Tsp
Garam Masala 1/2 Tsp
Roasted Cumin Powder 3/4 Tsp
Kashmiri Red Chilli Powder 3/4 Tsp
Sounth/Dry Ginger Powder 3/4 Tsp
Rice Flour 2 Tbsp
Besan 3 Tbsp


1. Peel karelas and cut into thin rings.
2. Add two tsp salt. Toss.
3. Keep aside for four hours.
4. Wash thoroughly
5. Leave on a strainer for ten minutes.
6. Squeeze between palms and dry on a kitchen cloth.
7. Set a pan with one inch deep oil to heat at medium.
8. Spread the dry rings in a single layer on a tray.
9. Sprinkle the masala mix on the rings. Spread and Mix.
10. Add 1/2 Tsp Amchur Powder or 1 Tbsp Lemon Juice and mix.
11. Divide the rings in three portions.
12. In one portion, add 1/2 Tsp salt and mix.
13. Drop the rings one by one in hot oil and fry until crisp.
14. Fry at high heat for first two minutes and then for one to two minutes, fry at medium/high heat. [4-5 minutes until one batch is done]
Repeat process for other two portions.
14. Toss in Chaat Masala and Lemon Juice.
15. Serve warm.

Mexican Rice


Ingredients List
Rice 1 cup/200 grams
oil 3 Tablespoon
Garlic 1 Clove, Minced/Chopped
Onion Small, Finely Chopped
Tomato Medium/125 Gram, pureed
Roasted Cumin Powder  1/2 Teaspoon
Red Chilli Powder 2/3 Teaspoon
Coriander Powder 1 Teaspoon
Kashmiri Red Chill Powder 3/4 Teaspoon
Taco Seasoning 1 1/2 Teaspoon
Water 450 ml [little less than twice the quantity of rice]
Frozen Corn 1/2 Cup [Optional]
Frozen Green Peas 1/2 Cup [Optional]
Carrots Finely Chopped 3 tbsp [optional]
Boiled, Red Kidney Beans/Pinto Beans/Black Beans 1/2 Cup [Optional]
Lemon juice 1 tbsp
Coriander leaves, chopped
1. Set a thick-bottomed non-stick pan to heat at medium.
2. Add oil.
3. To the warm oil, add rinsed and drained rice.
4. Saute rice for two to three minutes until golden hue.
5. Add minced garlic and chopped onions. Saute for two minutes. Add pureed tomatoes and stir.
6. Add corn, peas, carrots, and kidney beans. Mix.
7. Add coriander powder, red chilli powder, kashmiri red chilli powder, taco seasoning, and cumin powder. Mix well.
8. Add water and salt. Stir.
9. Let it come to a boil. Cover with a lid. Reduce heat to low/medium.
10. Switch off heat after ten minutes. Let stand undisturbed for fifteen to twenty minutes.
11. Uncover the lid. Add lemon juice and coriander leaves.
12. Fluff up rice with a fork.
13. Serve hot.

Leftover Plain White Rice get a spicy makeover


Oil   2 tsp

Desi ghee  2 tsp

Cumin Seeds  2 tsp

Whole dry red chillies  (2)

Onions, finely chopped  3/4 cup

Ginger Paste 2 tsp

Tomato Puree  3/4 cup

Water  2 cup

Salt  to taste

Red chili  powder   1/5 tsp

Coriander Powder ( 1 tsp, heaped)

Cilantro leaves, chopped. a handful (for garnishing)


1. Set a nonstick pan to heat at medium
2. To the warm pan, add two teaspoon desi ghee and two teaspoon oil
3. To the warm oil and ghee, add two tsp cumin seeds
4. Once the cumin crackles, add two whole dry red chillis (torn into two)
5. Saute for a few seconds until the chilli changes color
6. Add 3/4 cup finely chopped onions. Saute until pink
7. Add two tsp ginger paste
8. Mix and saute until golden brown
9. Add 1/3 of a whole vadi broken into pieces. Fry with onions. Saute for a few seconds
10. Add t3/4  cup tomato puree
11. Saute until the mix starts oozing out oil
12. Add half tsp turmerick powder. Reduce heat to low
13. Add one fifth tsp chilli powder
14. Add one tsp kashmiri red chilli powder. Mix and saute for a few seconds
15. Add one heaped tsp coriander powder
16. Add half tsp salt. Mix.
17. Add two cups of water and mix. Increase heat to medium and bring it to boil.
18. Reduce heat to low-medium
19. Add two cups of leftover cooked white rice to the gravy. Stir
20. Cover with a lid. Cook for five minutes
21. Add chopped cilantro leaves
22. Serve hot.
1. If you are not using vadi, spice up the rice using cumin powder, black pepper powder, and garam masala.
2. Adjust the salt and the spices depending on taste.
3. Works best with cold rice.
4. If the tomatoes are very sour, use half a cup of tomato puree


Watermelon rind sweet and spicy chutney


Watermelon rind (grated) 275 g

Oil  1 1/2 tbsp

Cumin seeds 1/2 tsp

Whole red chillis (split in two)  (3 or as per taste)

Kashmiri red chili powder  3/4 tsp

Ginger garlic paste  2tbsp

Salt 1/2 tsp

Water 3/4 cup


  1. Set a non-stick pan to heat at medium
  2. Add oil and let it warm up.watermelon chutney pic 7
  3. Add cumin seeds and allow to crackle. Reduce heat to lowwatermelon chutney pic 8
  4. Add split whole red chillis and fry for a few minuteswatermelon chutney pic 9
  5. Add kashmiri red chili powder and fry few secondswatermelon chutney pic 11
  6. Add ginger garlic paste and frywatermelon chutney pic 12
  7. Add grated watermelon rind, water and salt. Cook at low-medium heatwatermelon chutney pic 14watermelon chutney pic 16watermelon chutney ic 17
  8. Cover with a lid and cook. Keep stirring after every half a minutewatermelon chutney pic 17
  9.  After 20 minutes add sugar. Cook with out lidwatermelon chutney pic 18
  10. Keep tossing after every few seconds till it starts oozing out oilwatermelon chutney pic 19
  11. Switch off heat, and remove pan from the gas stove
  12. Let cool on the kitchen shelf. WATERMELON RIND CHUTNEY IS READY!
  13. Transfer chutney to an air-tight container and refrigerate
  14. Enjoy with roti, paratha, poori, kachori, bread, or any namkeen


  1. You may leave some pulp of watermelon on to the rind in case you are preparing chutney right after cutting the watermelonwatermelon chutney pic 1
  2.  The green portion of the rind has to be peeled off 

    3. Do not make chutney in ghee/butter

    4. Ginger garlic paste has to be roasted very little..no browning

5. The chutney will stay good in the refrigerator for 2-3 weeks

6. I have not added any souring agent to make the chutney sweet and spicy.

For sweet and sour chutney you may add a souring agent (I personally do not like the souring agent in this chutney. I find it tastes best as sweet and spicy chutney)



Panori : Anti-gravity cooking


Whole/Split Mung beans (also called dal) 250 g / 1 1/4 cup US measuring cup
Ginger ( 11/2 inch long piece)
Garlic (4-5 thick pods)
Green Chili (2)
Salt (as required) ( I would use 1 1/4 tsp salt for this quantity)
Water (as required for blending) ( i used 1 1/2 tbsp water for blending)
Hing/asafoetida (a pinch, optional)
For serving:
Desi ghee/clarified butter (optional)
Sauce/ pickle/spicy powder of your choice (optional)
Toppings for panori pizza (onion, tomatoes, mushroom, paneer, baby corn, corn , pineapple) (optional)


1. Soak mung beans in enough water for 7-8 hoursPanori snapshot 1
2. Drain away excess water from soaked beansPanori snapshot 3 jpg
3. Blend beans with ginger, garlic and green chilis to form a thick paste/batter
4. Allow the batter to rest for a few hours (optional)Panori snapshot 4
5. Set a pan with 3 cups of water to heat at high. Use the biggest burner of your gas stove.Panori snapshot 14
6. Allow water to come to a complete boil.
7. Add salt to the batter and mix well.Panori snapshot 5
8. Spread 2 heaped tbsp of batter on the back side of a heat resistant dry plate/tray/thaliPanori snapshot 8
9. Set this plate on the pan in such a way that the batter is directly facing steam.

10. Steam for 7 minutes.
11. Check for doneness by inserting a knife in to the steamed batter which is now called ‘panori’. If knife comes out clean means panori is ready.Panori snapshot 18
12. Cut in to pieces. Spread little desi ghee over the ‘panori’ for that extra delicate taste! Serve hot!

13. Make panori pizza by spreading your favorite sauce and toppings over panori. Serve hot!
1. Use as little water as possible to make the paste
2. Use a cylindrical vessel to steam panori (Very important)
3. The paste should be neither very fine nor coarse
4.  Use a dry heat resistant plate to steam panori. I used a steel plate

Koki…A savory cookie-like flatbread from Sindhi cuisine

Hindi Video



  1. Whole wheat flour ( Gheun ka atta) 2 cup/500 gm
  2. Gram Flour (Besan) 2 tbsp
  3. Salt 1 tsp or as per taste
  4.   Ajwain (carom seeds)  1/3 tsp
  5. Red Chilli Powder (as per taste)
  6. Coriander Powder 1 heaped tsp
  7. Cumin Seeds (Jeera) 2 tsp
  8. Turmeric Powder (haldi) 1/5 tsp (optional)
  9. Dry Pomegranate Powder (Anardana powder) 1 tsp…Add spices of your choice…like chaat masala, garam masala, black pepper powder
  10. Dry fenugreek leaves (roasted) 1 tsp
  11. Oil/Ghee 3 tbsp
  12. Green chilllies chopped 11/2 tbsp or as per choice
  13. Coriander leaves washed and chopped 3 tbsp
  14.  Chopped Onions 1 cup
  15. Water as required. I used 230 ml water

Note: Koki has a crumbly cookie-like texture. Signature style of making koki is rolling twice, and cooking twice on the tawa, so that it is cooked properly and yet can be made thick



  1. Mix all ingredients except water. Cover bowl with a lid and let rest for 5 minutes.
  2.  Add water and bring together the flour and water into a stiff dough. To ensure the crumbly cookie-like texture of koki,  DO NOT knead the dough.koki shot 2
  3. Divide the dough into 6 balls (or as desired). DO NOT rest the dough, else the texture will come out like a paratha.koki shot 3
  4. Set a thick bottomed tawa to heat at medium.
  5. Roll a ball of dough into a thick disc.koki shot 4
  6. Make sure tawa is a little more than warm, not very hot.
  7. Apply some oil on the tawa.
  8. Transfer rolled disc to tawa.
  9. Cook it on each side for 10-15 seconds. No brown spots on disc at this stage.koki shot 5
  10. Remove this disc on to a plate and crush the disc to form a ball.koki shot 6
  11. Roll this new ball into a thick disc (now a little bigger than the first time). Note, koki is rolled thicker than a stuffed paratha, and hence needs to be cooked twice to ensure complete cooking. This new disc will be crooked at the circumference since a partially cooked dough ball has been rolled out again!
  12. Transfer this rolled disc to the tawa, and cook at low-medium heat
  13. After a minute, mark cuts in the koki with a knife, for even distribution of heat.koki shot 10
  14. Once the bottom side is partially cooked, flip koki and mark cuts with a knife.koki shot 11
  15. Apply oil/ghee and fry koki on both sides.koki shot 1
  16. Enjoy with curd or buttermilk,  roasted papad, pickle, tea/coffee or any curry of your choice!IMG_5276 new 2IMG_0439 new