Fish curry with fenugreek,dill and radish


Hi guys. Today I went shopping as I wanted to make something unique and interesting in my kitchen to make the Sunday more delightful. As I was returning back I brought back some shrimp scad, a variety of fish liked by all in my family. Shrimp scad is also called Slender Yellowtail Kingfish and Vatta Paara or Chemeen Paara in Kerala. It is heart healthy and a good source of proteins, nutraceuticals, iron, zinc, manganese and calcium. I wanted to make a dish with whole fishes in it and so decided to do a curry with the fish, some greens and lots of health. I did all the gut cleaning also myself and surely it turned out wonderful as I served it with boiled rice, some rice fritters and gooseberry chutney. So I want to share this unique, wonderful and equally nutritious recipe with you all. Do try it and tell me how it turned out. I hope you will all appreciate this endeavour of mine. So let’s start with it…….

Ingredients:-For the marination:

  1. Fish(Shrimp Scad or any other small whole fish) – 4.
  2. Salt – According to taste.
  3. Turmeric Powder – 1 tsp.
  4. Garlic Paste – 1 tsp.

For the curry:

  1. Yellow Mustard – 3 tbsp.
  2. Fenugreek Leaves and Dill Leaves – 50 gms each.
  3. Garlic Paste – 1 tbsp.
  4. Salt – According to taste.
  5. Turmeric   Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Coriander Powder – 1 tsp.
  8. Tomato – 1 1/2
  9. Fortune Mustard Oil – 2 tbsp.


Step 1 

Wash and clean the fish. Now marinate it with salt, turmeric powder and garlic paste. Shallow-fry it in a pan.

Step 2


Make a fine paste of yellow mustard. Finely chop the tomatoes, green chillies, fenugreek and dill leaves. Take a pan and add fortune mustard oil . Now splutter in some five spices and when spluttering begins add garlic paste, red chilly -coriander powder,tomatoes and the chopped greens. Add in the cut radish and half-fry it.Fry everything again for a minute.

Step 3

Now add in the mustard paste, salt, turmeric powder and fry these masalas for not more than three minutes. After all the frying has been done add in the water and let it simmer on medium-flame for three-five minutes and when the sauce starts to thicken a bit and a boil comes in it add the fried fish. After the dish is done you can add some raw mustard oil in it as it will enhance your eating experience very well.

Our Fish Curry With Fenugreek, Dill And Radish is done. Serve it with boiled rice, stir-fries of your choice and some homemade gooseberry chutney. I am sure it will sound unique and wonderful in your ears, for the starts!!!

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!



Mashed Pointed Gourd


Hi friends, welcome to my cosy food corner again. Today I’ll be making a super healthy and super quick, a two-minute dish which you can make when you are out of time or spirits. It is a healthier version of mashed potatoes and is absolutely into all greens. Yes, it is a dish of mashed pointed gourd. It is the easiest oil-free dish you can make and is so nutritious. Pointed Gourd or Parwal is also called Trichosanthes dioica and is a vine plant similar to cucumber and squash, has heart-shaped leaves and is grown on a trellis. It is also called Green Potato and is widely cultivated in the north-eastern region of our country where it is mostly curried or stewed and a special sweet is also made from it. In Bangladesh it is called Potol and is a vital summer veggie there and is found at cheap prices. It is a good source of vitamins and minerals, carbs, vitamin A and C. It aids in digestion as it has lots of fibres. It is good for liver problems, helps in constipation, weight loss, purifies blood, reduces flu and high fever. And as earlier I have shared some stuffed gourd recipes I decided to give it a healthier twist and came out with this delicious one. It was liked by all in my family specially my daughter, Ambika as it is one of her favourite veggies. So let’s start with its making and here you go…..


  1. Pointed Gourds – 4.
  2. Onion(chopped) – 1.
  3. Green Chillies(finely chopped) – 2.
  4. Salt – According to taste.
  5. Lemon Juice – 1 tbsp.
  6. Fortune Mustard Oil or any other -1 tsp.


Step 1

Wash and slightly scrape the pointed gourds. Now make a hole in through the whole veggie. Roast it. Now run it under running water and take the burnt skin off the gourds.

IMG_4401Step 2 

Mash them with a manual masher or in a chutney grinder keeping the texture slightly coarse. Now take them out in a bowl and add in the chopped onions, green chillies, salt, lemon juice and the mustard oil and give everything a good mix. You can use any other oil also. But for making the Indian versions of mashed veggies I prefer using mustard oil because it gives an added strong punch, a better taste according to me.

Our Mashed Pointed Gourds are done. Serve them with your regular lunch and dinner platters.

Friends do try the recipe at home. Share your comments and feedback and have a great week ahead. Till then healthy cooking, happy living. See ya!!!



Creamy Stuffed Tomatoes


Hi everyone. I hope you all are enjoying winters and making delicious and fun recipes suiting the season and having a wonderful time altogether. The recipe that I have showcased here is all about tomatoes. Yesterday I went veggie shopping and came back with lots of tomatoes, very red, big-sized and firm. Now seeing so many of these in my fridge gave me an idea and I decided to do something fun and unique with this regular veggie of all homes. So I stuffed them with a tasty filling. I wanted to make a proper main course dish out of it as Indians generally prefer a curried vegetable dish in most of their meals and so I cooked these stuffed tomatoes in a mild and creamy gravy of cashew,almond and poppy seeds. It turned out well and was approved by my family. So let’s start making it…..

Ingredients:-For the filling:-

  1. Tomatoes(big sized)-4.
  2. Potatoes(boiled and mashed)-3.
  3. Broccoli(cut and blanched)-1.
  4. Panir(either cubed or grated)-1/2 a slab.
  5. Green Chillies(finely chopped)-2.
  6. Nuts(Cashews and Raisins) – a few.
  7. Onion(finely chopped)-1(big).
  8. Red Chilly Powder-1/2 tsp.
  9. Garam Masala- 1/2 tsp.
  10. Vegetable Oil-1 tbsp.
  11. Toothpick-10(for sealing the tops back)

For the gravy:-

  1. Onions(made into paste)-1.
  2. Ginger-Garlic Paste – 1 tsp.
  3. Tomato Puree – 2 tbsp.
  4. Cashews and Almonds-4 each.
  5. Poppy Seeds – 4 tbsp.
  6. Salt – According to taste.
  7. Turmeric Powder – 1 tsp.
  8. Red Chilly Powder – 1 tsp.
  9. Coriander Powder-1 tsp.
  10. Garam Masala – 1 tsp.
  11. Milk- 1/2 cup.
  12. Cheese(grated)- 2 tbsp.

For the tempering of the gravy:-

  1. Cumin- 1 tsp.
  2. Bay Leaf-1.
  3. Kasuri Methi – 1 tsp.
  4. Vegetable Oil- 1 tbsp.


Step 1

Wash the tomatoes. Cut the tops of the tomatoes and scoop the inside matter out. Keep aside. Wash and boil the potatoes and cube them in very small pieces. Cut the panir in equal small pieces. Cut the broccoli too in equally small pieces and blanch it.

Step 2

IMG-4386.JPGTo make the filling, take a pan and add vegetable oil to it. Now add the finely chopped onion and green chilly and fry it for three minutes. Now add the salt, red chilly powder, garam masala and fry again. Now add the cubed potatoes, panir, broccoli and fry everything well. Lastly add in the nuts. Our filling is done.

Step 3

Now fill the above made filling in the tomatoes and seal the tops with a toothpick or two. And you can bake them in an oven till they get a bit brown.

Step 4

To make the cashew-almond-poppy sauce take a pan and add vegetable oil to it. On getting adequately hot add in some cumin, bay leaf, kasuri methi, onion and ginger-garlic paste and fry for two minutes. Now add in the salt, turmeric powder, red chilly powder, coriander powder, garam masala and tomato puree and fry for a minute. Now add in the cashew-almond-poppy paste and fry the masalas for two minutes. Care has to be taken not to over fry the masalas after the addition of poppy seed paste. When the masalas start leaving the edges, and add in half a cup of milk and water and simmer the flame to let the sauce cook for three minutes. Now drop in the tomatoes and cook on      slow flame for two minutes. Alternately a different twist can be given to make this recipe. You can bake your tomatoes well and make the sauce as above and putting the tomatoes in a bowl pour the sauce over the top and serve. Both the ways of making the dish are okay.

Note point—Any other kind of filling can be used here,there’s no end to it. You can use panir, shredded cabbage, cauliflower, cheese, mince meat, mince fish also.

Our Creamy Stuffed Tomatoes are done. Garnish it with shredded cheese and chopped dill leaves. Team it up with tandoori rotis, naan, vegetable pulao and stir fries of your choice.

Friends do try this recipe at home. Share your comments and feedback. Have a great first week of December. Happy cooking,healthy living!!!







Sweet and Tangy Pumpkin

Sweet and Tangy Pumpkin.

In India winters are late to arrive, thanks to the effect of global warming all over. But nonetheless the winter vegetables and fruits have been available in our market places without getting any effect of it.Yesterday I went to one and got a big round pumpkin for my kitchen and wanted to make a new kind of dish apart from others in my knowledge. And yes,the idea of making its sweet and tangy version came to me sooner than anticipated. This recipe is very easy, totally hassle-free and super healthy what with pumpkin being so heart and cholesterol friendly and also able to balance the blood pressure to best levels. It is so low in saturated fats and sodium, also being a very good source of dietary fibres, vit A,C,B6 etc.This twist to the dish was appreciated by all in my family specially my hubby as we believe in eating right to live bright.This dish is super in taste,nutrition and very easy to make with time being no constraint for it.So let’s start with the making of Sweet and Tangy Pumpkin:—-


  1. Green Pumpkin – 1(big)
  2. Radish – 1(small)
  3. Green Chillies – 2
  4. Salt – As per taste
  5. Turmeric Powder – 1 tsp
  6. Red Chilly Powder – 1 tsp
  7. Garam Masala – 1 tsp
  8. Sugar or Sugarfree – 1/2 tsp
  9. Dry Mango or Amchoor Powder – 1 tsp

For the tempering:

  1. Five Spice or Methi – 1 tsp
  2. Dry Red Chillies – 2
  3. Vegetable Oil – 1 tbsp
  4. Asafoetida – A pinch

For Garnishing:-

Coarsely crushed roasted peanuts and chopped coriander


Step 1


Wash and scrape the pumpkin.Chop it finely.Similarly scrape and chop the radish well.Blanch both of them.Roast your peanuts.

Step 2

Take a pan and add five spices, along with the oil, red chillies and  asafoetida.  When they crackle add the blanched pumpkin and the radish.


Immediately stir in the masalas salt,turmeric powder,red chilly powder,garam masala,dry mango powder and saute the veggie for 4 minutes.

Step 3

Garnish the veggie with chopped fresh coriander and coarsely crushed roasted peanuts.

Our Sweet and Tangy Pumpkin is ready.Serve it with Chapatis, Bread and a stir-fry veggie of your choice.

Friends do try the recipe at home.Share your comments and feedback.Have a great week.Till then happy cooking,healthy living!!!





Split Bengal Gram with Spinach and Mushroom

Today, I will be making a classy lentil-based dish which is perfect for both lunch & dinner. It is high on protein, and tastes fantastic paired with rice or chapatis. It is an all-round dish, and has the perfect blend of taste and health. Here’s the recipe for Split Bengal Gram with Spinach and Mushroom. Enjoy!


  1. Split Bengal Gram – 250 gms.
  2. Spinach – 100 gms.
  3. Mushrooms(Cut into halves) – 6.
  4. Onion – 1.
  5. Cumin – 1 tsp.
  6. Ginger-Garlic Paste – 1 tsp.
  7. Salt – According to taste.
  8. Turmeric Powder – 1 tsp.
  9. Red Chilly Powder – 1 tsp.
  10. Asafoetida – A pinch.
  11. Cumin Powder – 1 tsp.
  12. Green Chillies – 2.
  13. Tomato Puree – 1 tbsp.
  14. Garam Masala – 1 tsp.
  15. Vegetable Oil – 1 tbsp.


Step 1

Cut the spinach roughly. Finely chop the onion.Wash and cut the mushrooms into halves and blanch them in a saucepan. Now wash the daal and boil it with the chopped spinach, salt and turmeric powder in a pressure cooker. Shallow fry the mushrooms till lightly browned.


Step 2
Take a kadhai or a pan. Add the given amount of oil to it. Next, add the cumin and asafoetida and when it starts spluttering, add the finely chopped onion. Fry for one minute and then add the ginger-garlic paste.

Step 3
Now add the remaining masalas, salt, turmeric powder, red chilly powder, cumin powder and next add the tomato puree. Fry this for two minutes and lastly add the chopped green chillies and garam masala.

Step 4
Fry all again for three minutes and then add in the boiled daal and the shallow fried mushrooms. Add in water as needed to adjust the thickness of the daal. Garnish with chopped coriander and fresh cream.

Our Split Bengal Gram with Spinach and Mushrooms is done. Serve it with hot chapatis,tortillas,steamed or fried rice and the like.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!




Lentils with Water Chestnuts and Radish Fry

This is a delicious lentil-based dish with a unique twist to it by adding water-chestnuts or paniphal. The dish is high in proteins, is having a unique taste and requires zero intervention of oil. Combined with its side dish, both make a super healthy combo which can not be missed by health freaks and all those people who don’t want to compromise on either of the taste or the health factors.

Ingredients:-For the Lentil with water-chestnuts(Paniphal)

  1. Split Green Gram – 250 gms.
  2. Water Chestnuts(Paniphal) – 25 gms.
  3. Onion – 1.
  4. Salt – According to taste.
  5. Turmeric Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Pepper Powder – 1/2 tsp.
  8. Garam Masala – 1/2 tsp.
  9. Dry Mango Powder – 1/2 tsp.
  10. Asafoetida or Hing – A pinch.

For the tempering or tadka:-

  1. Cumin and Black Mustard- 1 tsp.
  2. Kasuri Methi – 1 tsp.
  3. Green or Dry Red Chillies – 1.
  4. Vegetable Oil – 1 tbsp.


Step 1

Take a pan and dry roast the split green gram in it till lightly browned. Now wash it. Peel the skin of the water chestnuts. Chop the onion finely. Next take a pressure cooker and add the lentil in it along with the water chestnuts, salt, turmeric powder, water and raw asafoetida. Cook the daal.


Step 2

Now for the tempering take a kadhai and add vegetable oil. Then add all the ingredients of the tempering except kasuri methi and when they crackle add the chopped onion in it. Fry it for two minutes. Now add the kasuri methi, red chilly powder, pepper powder, garam masala, dry mango powder and after stirring it for a minute add in the boiled lentil with the water chestnuts. Boil it up for two minutes.


Our Lentil With Water Chestnuts is ready.Check the seasonings before serving and then do so with steamed boiled rice and stir fries of your choice.

Friends do try the recipe at home.Share your feed backs and comments.Have a great week everyone.Till then healthy cooking,happy living!!!


Radish Stir-Fry


  1. Radish – 2.
  2. Onion – 1/2.
  3. Green Chillies – 2.
  4. Salt – According to taste.
  5. Turmeric Powder – 1/2 tsp.
  6. Red Chilly Powder – 1/2 tsp.
  7. Garam Masala – 1/2 tsp.
  8. Dry Mango or Amchoor Powder – 1/2 tsp.
  9. Vegetable Oil – 1 tbsp.

For the tempering:-

  1. Chana Dal – 1/2 tsp.
  2. Urad Dal – 1/2 tsp.
  3. Curry Leaves – 4-5.
  4. Asafoetida – A pinc
  5. Black Mustard Seeds – 1/2 tsp.



Step 1

Wash, peel and chop the radish finely.Blanch it. Chop the onion, green chillies finely.

Step 2

Take a kadhai. Add vegetable oil. Splutter in the black mustard seeds, chana daal, curry leaves, urad daal, asafoetida and let it crackle. Add in the chopped onion and green chillies and fry it for two minutes. Now add the blanched radish and the masalas, salt, turmeric powder, red chilly powder, garam masala, dry mango powder and fry again for five minutes.


Our Radish Fry is done.Garnish it with chopped coriander.Serve it as a side dish with your regular lunch and dinner platters.

Friends do try the recipe at home.Share your comments and feed backs. Have a great day and week everyone.Till then healthy cooking,happy living!!!