Turmeric powder

Bajri Methi Dhebra / Millet and fenugreek Indian bread..


You are going to love these traditional gujarati delight made using millet flour and fresh Fenugreek leaves… They are so delicious that the they will vanish in no time and full of iron and fiber ..

Preparation Time: 15 minutes
Cooking Time: 15 minutes


2 cups Millet Flour (bajri flour)
1 cup chopped Fresh Fenugreek Leaves (methi leaves)
4-5 Green Chillies, finely chopped (optional)
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1/4 cup yogurt
1 TBS Sesame Seeds / til (optional)
Salt as per taste
Oil, for deep frying


Mix millet flour, chopped fenugreek leaves, coriander powder, red chilli powder, turmeric powder, curd, sesame seeds and salt in a large bowl.
Add water and knead a little stiff and smooth dough ..
Grease your palms with oil. Pinch a lemon sized dough & prepare balls (approx. 15-balls) from remaining dough.
Flatten each ball into 3-inch circle pressing against your palms .
Heat oil in a frying pan over medium flame, & fry until 3-4 until they turn light golden brown on both sides.
Transfer them to plate & fry remaining dhebra.
Serve them hot or cold for breakfast and as snacks with pickle and ginger tea ..

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Spicy Garlicky baby potatoes ……


Garlic flavored, hot and spicy lasaniya batata / Garlicky baby potatoes is a delicious curry from the state of Gujarat. I especially love this for its combination of potatoes and garlic as Garlic gives a very distinctive flavor to these potatoes.

Prep time: 10 mins. Cook time: 20 mins, Total time: 30 mins

Serves : 3-4 as a side dish

Ingredients For making paste:

Garlic – 8-10 large cloves
Ginger – ½ inch piece
Dry roasted Peanuts – 2 tablespoons
Sesame seeds – 1 teaspoon
Red chili powder – 2 teaspoon

Other ingredients:

Baby potatoes – 300 grams (around 15 small potatoes, you can even use regular potatoes cut in quarter )
Oil – ½ tablespoon + 1 tablespoon
Cumin seeds – ½ teaspoon
Dried red chili – 2-3
Turmeric powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Salt – to taste
Water – ½ cup
Cilantro or coriander leaves finely chopped for garnishing


Boil baby potatoes till tender .
Make a smooth paste with garlic , ginger, peanuts, Sesame seeds & chili powder using little water
Sauté the boiled and peeled potatoes in ½ tablespoon of oil till they browned evenly. Remove it to a plate and keep aside .
In the same pan heat remaining oil and add cumin seeds. Once the sizzle, add dried chili and cook for 30 seconds.
Then add prepared paste with all spice powders (turmeric powder, cumin-coriander powder) and salt. Mix well.
Cook the paste till raw smell of ginger garlic goes away and oil starts to ooze out from the sides.
Now add potatoes and water.
Once gravy starts to a boil, cover the pan and cook for 4-5 minutes. Check to see if more water is needed .
Just before serving add cilantro and switch off the stove.

Serve these garlicky potatoes with poori , roti or paratha along with steamed rice and lentils as a full meal.

Gobi Musallam / whole Cauliflower cooked in a rich tomato gravy – 100% Oil Free …


The adventure of oil free cooking was started in my Mom’s kitchen when dad was advised to cut down on oil . Shahi gobi / Gobi Musallam is one of family favorite so I adapted this recipe from my Mom.
This one is for you Sonal Gupta ( My healthy Food Recipes Queen )

Gobhi Mussallam is a roasted cauliflower dish from the Uttar Pradesh region of Northern India. Gobhi Mussallam is absolutely delicious and an interesting way to enjoy cauliflower. Mussallam is a Mughal word meaning whole and this dish means a whole Gobhi (cauliflower).
it’s an easy dish to put together: parboil the cauliflower, whip up a sauce, combine the two and roast in the oven. It’s a very impressive dish to serve to guests, If you like Indian foods, you must try this one.

Fill a stock pot with water, then add salt and turmeric. Bring to a boil on high heat and gently submerge the cauliflower (I eased mine into the water using a slotted spoon). Reduce heat to medium and simmer for 4 minutes, then flip the cauliflower and simmer for another 4 minutes. Use a slotted spoon to keep the cauliflower submerged.



Whole cauliflower – 500 to 600 gms
1/2 tsp turmeric powder
1 tsp salt


1 cup thick yogurt / curd
Chilli powder – 1 tsp
Ginger and garlic paste – 2 tsp
Cumin powder – 1 tsp
Coriander powder -1 tsp
Turmeric powder – 1/4 tsp
Garam masala 1 tsp
Salt – as per taste
Red food color a few drops ( optional )

For the Gravy :
1 large onion
2 cups chopped tomato
¼ cup peeled and chopped fresh ginger
1 green chili ( optional )
6 cloves garlic, chopped
1 tsp chopped ginger
½ tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder


In a pan bring to boil the water along with some salt. Place the cauliflower in hot water for about 5 minutes each side or total 10 minutes.

Strain your cauliflower and set aside while you prep the sauce.

In a bowl add yogurt, cumin powder, turmeric powder, red chili powder, minced garlic, grated ginger, garam masala powder and salt and mix.

Apply the marinade paste on all sides of cauliflower evenly, turn the cauliflower upside down then apply marinade paste inside the florets also.

Cover the cauliflower with a plastic food wrap and refrigerate for 2 hours or so .

Heat a non stick pan on medium heat. Add chopped onions , chopped garlic , chopped, green chilies, chopped ginger and sauté for 6 to 7 minutes or until onions are translucent.
Add coriander powder, red chili powder, turmeric powder and sauté for a min or two . Now add chopped tomatoes and mix well .Simmer until the tomatoes are soft and falling apart.
let the mixture cool a bit,
Transfer the sautéed onion , tomato mix into a blender and grind it to a thick paste.

Preheat oven to 400*F / 200*C

Place the cauliflower on a baking dish and pour the gravy on the side of cauliflower.(remember we have already marinated the gobi )
Cover the baking dish with aluminum foil and place the dish in the oven and bake it for 30 to 40 minutes or until tender .

Remove the foil and and with a spoon pour the gravy on the top of the cauliflower Turn the oven on broil & broil for 5-10 minutes until a little brown on top .

Note :

To make this dish richer, a desired amount of heavy cream can also be added .


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 …