Cumin seeds

Boiled Yucca My Way …..



Tapioca or Yuca – 1 -2
Rock salt , Salt – To taste
Enough water for boing the yuka
Green chilies 2 finely chopped
Black pepper powder OR Chilly Powder to taste
Cumin seeds – 1/4 tsp
Oil – 1 tsp
Lemon Juice – 1 tbs
Salt to be used while boiling the Yuca


To boil the Yuca , Place the yucca in a large pot. Cover with cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste.


1. Remove the skin and clean the Yuca properly.
2. Cut it into medium sized pieces
3. Boil the Yuca pieces along with some salt.
4. When the yuca is cooked, it will become soft. Drain the water.
5. Now cut the yuca into bite size pieces
6. In a pan add oil and once hot enough , add cumin seeds . When they begin to splutter, add green chillies. Now add the cooked Yuca pieces .
7. Mix all the ingredients well and top it up with some lemon juice.
8. Cook it for another 3-4 minutes on low flame.Lastly garnish with fresh Cilantro and serve hot .


Sama / Barnyard Millet Pulao , Pilaf….


This millet is frequently used during religious fasting days in india. This pilaf can be served with Potato and peanut gravy or even cucumber raita …

Serves 2


Samvat rice / barnyard millet 1 cup
Potato boiled & cubes 1/2 cup
Tomatoes (finely chopped) 1 medium size (optional)
ginger grated 1/2 tsp
Finely chopped green chillies 2
Cumin seeds 1/2 tsp
Oil 1 tbsp
Rock salt / Salt to taste

Cilantro / Coriander leaves For garnishing


Wash and soak the rice for 15 – 20 minutes. Drain. Keep aside.
Heat the oil in a pan with a lid . Add cumin seeds & when they
crackle, add the grated ginger , green chilies ,tomatoes and potatoes .Sauté for 2 minutes
Add the rice. Sauté for 2 more minutes, add 2 cups of hot water and salt .
Once and cook with
Garnish with the mint springs. Serve hot potato curry …


Kadha – Half A Cup of Good Health…


Kadha is a traditional home-made decoctions made by boiling herbs and spices in water for 10- 15 minutes. A kadha is a great substitute for cough syrups and antibiotic medicines with the added advantage of having no side effects.

This remedy is a mix of home made remedies given to me by my dear friend Jay and my Mum. I am not claiming that this is miracle cure as the cold runs its course no matter what , but this remedy here will give you some serious help .

You will need:

2 , 2 inch stick cinnamon / dal chini
8-10 cloves / laung
4- 6 elaichi / green cardamom
2 tsp caraway seeds / ajwain
2 tsp cumin seeds / jeera
1 tsp fenugreek seeds / methi dana
1 tbs black peppercorn / kali mirch
A big piece of mace / javitri
2- 3 star anise
2 tsp fennel seeds / saunf
15 – 20 stalks of lemongrass (dry will work as well as fresh – I used dry)
1 tbs of dry ginger / saunth ( you can even use fresh )

4 tbsp honey
4 cups of water

Method :

Grind all the dry ingredients to a powder in the coffee grinder. Store in an airtight container and use when needed . It stays good for a month if stored properly .

To make kadha :

Boil 1 cup water. The minute it reaches a rolling boil, add 1 tbs ground powder , ginger & lemon grass ( if using fresh ) Allow this to simmer for 10 minutes on a medium flame.

Add honey as per taste in a cup .

Once this mixture has simmered for at least 10 minutes, sieve it to your cup . Serve steaming hot.

Various ingredients have different curative properties, which make them an integral part of these kadhas, for instance: –

Clove (laung) is a mild anti-bacterial agent

Black pepper relieves sinusitis and nasal congestion

Cinnamon adds fragrance and flavor, preserves body heat and kills bacteria

Hot water washes away toxins from the body.


For maximum benefit, kadha should be consumed hot. The recommended dosage for adults is about half a cup twice a day while young children can be given about a quarter of a cup twice a day.

Kadhas, serves as effective remedy, but they are no substitutes for medicines in case of severe cases of congestion and fever, especially in young children and the elderly.


Bedami / Deep fried Indian flatbread ….


This Crispy and fluffy, deep fried Indian flat bread is known to have originated in Uttar Pradesh . These puris are made with whole wheat flour and urad dal/ black gram & is mostly eaten with potato curry / Hing Wale Rasedaar Aloo..

Ingredients for Bedmi Puri

Atta(wheat flour) – 250 grams/2cups
Suji(semolina) – 50 grams(less than ½ cup)
Oil – 1tbsp
Baking soda – 1 pinch
Salt – to taste or ¾ tsp
Oil for frying

Stuffing for Bedmi Puri :

Urad Dal – 50 grams(1/3cup)
Salt – add to taste or ¼ tsp
Red chilli powder – 1 tsp
Garam Masala – ¼ tsp
Aamchur(mango) powder – 1/2 tsp
Heeng(asafoetida) – 1/2 tsp ( more if you like stronger flavor)
Green chilli – 1 to 2(finely chopped)
Ginger – 1 inch long piece(grated)
Green Dhaniya(coriander) – 1 tbsp(finely chopped)


Take wheat flour / Atta and Suji/ semolina together in a bowl. Add salt, oil, baking soda in the crater and mix well. Add little amounts of water regulary to Atta and knead into a stiff dough. Cover the dough and keep it aside for 20 minutes or so .

For Pitthi (stuffing) – Soak Urad dal in water for 4 hours. Then make a coarse paste of it. Add all the spices to the paste and properly blend it. The stuffing for Bedmi Puri is ready.

Remove cover from the dough. Apply little oil on your hand and knead the dough until it is smooth. Divide the dough into 15 to 20 pieces ( depending on the size you want )& roll them into balls.

Take one ball of dough, place it on a board and flatten it a bit with a rolling pin. Now place this piece on your hand and place 1tsp of stuffing on it. Bring the edges together and pinch to seal. Gently press this stuffed piece with the other hand and flatten. Keep it aside on a plate. Repeat the process with the remaining pieces of dough.

Pour oil in wok (pan) and heat. Pick one stuffed piece of dough ,apply minimum pressure roll it into a slightly thick Puri Flatten by pressing gently and roll into rounds of 3-4 inches . Grease the surface of the rolling pin, if necessary.
Put Puri into hot oil. Fry on a medium flame till it turns brown on both sides. Take out Puri from Kadhai and place it on a plate covered with a paper towel . Similary, fry the remaining Puris.

Serve Bedmi Puri along with Hing wale Rassedar Aloo & Chutney

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SRI-LANKAN PUMPKIN CURRY – Pumpkin in Coconut Sauce


A simple but delicious pumpkin curry recipe that uses curry powder and is thickened and flavored with coconut milk .it is truly flavorful dish to serve with steamed white rice .


Pumpkin – 200 g , peeled and cubed
Onion – 1 chopped
Garlic cloves – 3 chopped
Ginger – 1/2 inch chopped
Curry Powder – 1 tsp
Red Chilli powder – 2 tsp (adjust to your spice level)
Turmeric powder – 1/4 tsp
Curry leaves – A few ( optional )1
Cumin seeds – 1/2 tsp
Grated coconut – 5 tsp (dry roast before garnish)
Coconut milk – 1 cup
Salt to taste
Oil 2 tbs


Heat 1 tbsp of oil and saute garlic,ginger and saute for few seconds. Then add cumin seeds, onion and curry leaves. Saute till onion turns light brown in color. Add the red chilli powder, turmeric powder and curry powder.
Add pumpkin and coconut milk, enough salt and simmer down for 5 to 8 minutes until pumpkin is cooked through.
Turn off the heat and garnish it with dry roasted grated coconut. (you can also use freshly grated coconut)

This curry taste best with white rice …