Vepampoo Gojju /Neem Flower Curry


Today i am sharing one of the traditional recipes that i have learnt from my mom. This recipe uses neem flowers which has medicinal properties.It aids digestion,good for eyesight,treats skin problems,good for liver,used in aroma therapy oils to name a few.

This Gojju recipe is very easy to make and hardly takes 15 to 20 mins. Goes well with Ragi Mudde (Steamed ragi balls), VenPongal and Piping hot rice with a dollop of ghee /Clarified butter.

Dried neem flowers can be found in grocery stores or if you can get fresh flowers ,sun dry and store it in  an airtight container.

Recipe for Vapampoo Gojju:

2 Tsp dry Neem flowers

1 Tsp Ghee

1Tsp Rasam Powder

1/4 Tsp Turmeric/ Haldi

1/4 Tsp Mustard Seeds

2 Dry red chillies

Few Curry Leaves

Tamrind (size of a small lemon)

2.5 Tsp Jaggery

1/2  Tsp Channa dal

1 /2 Tsp Urad dal

Salt to taste


Soak tamrind in half glass water for about 10 mins.

Heat  ghee in a thick bottom pan. Add channa dal,urad dal, mustard seeds,haldi and red chillies.Once the mustard splutters ,add  neem leaves and roast on medium flame till you get the aroma (approx 2 -3 mins).Squeeze the tamrind to get thick pulp.Add tamrind pulp and jaggery and let it simmer for 5 mins.Add Rasam powder an salt and let it simmer on medium flame for 7 – 8 mins. Once done switch off the flame.

Garnish with fresh curry leaves and serve with Ragi Mudde ,Ven pongal,or piping hot steamed rice.




Broccoli Paneer and Peanut Masala


Broccoli is an all-star food with many health benefits. It is low in calories and  rich in essential vitamins, minerals and fiber. It is also rich in anti-oxidants and  has anti cancer properties. Paneer or Indian Cottage Cheese  is  loved by all and widely used in Indian recipes. Adding peanuts provides a delightful and palatable experience to your taste buds. This Curry is a great accompaniment  with Phulkas/ Roti /Naan. Goes well with Rice too.

Recipe for Broccoli Paneer and Peanut Masala


2 Cups Heaped Broccoli florets

1 Cup Paneer cubes

1 Cup Peanuts

4 Green Chillies

4 Onions chopped

4 Tomatoes chopped

2 Teaspoon Jeera/ Cumin Seeds

1 Teaspoon Pepper Corns

1 Teaspoon Kashmiri Chilli Powder

½ Teaspoon Garam Masala/ Sabji Masala

½ Teaspoon Biryani Masala

¼ Teaspoon Haldi/Turmeric

2 Teaspoons Butter

1Teaspoon Kasuri Methi

Salt to Taste


Heat a teaspoon of oil in a wok. Add Pepper corns and  1Teaspoon Jeera/ Cumin. Once it Splutters add the chopped onions and chillies. Roast till the onions turn slightly brown. Add the peanuts and roast for 5 mins on medium flame. Add the chopped tomatoes and mix well. Once the tomatoes turn mushy switch off the flame.Allow it to cool. Once it reaches room temperature blend it to a fine paste in a blender. Keep the paste aside.

Heat a teaspoon of oil in  the same wok. Add jeera/cumin,chilli powder and Turmeric/ Haldi. Add broccoli and sauté on medium flame for 8 to 10 minutes. Add Paneer , garam masala,biryani masala. Mix well and ensure it does not burn. After 10 minutes, add the onion tomato paste and mix well. Add salt ,butter and let it simmer on medium flame for 5 to 8 minutes. Lastly add kasuri methi and mix well. Switch off the flame after 5 minutes.

Serve hot with Phulkas/ Naan / Roti /Rice.



Dhaniawale Paneer aur Shimla Mirch / Indian Cottage Cheese and Bell Pepper with Fresh Coriander





Paneer is an all time favorite of many and is so versatile. It is preferred by both Vegetarians and Non-vegetarians. Paneer is widely used in North Indian Cuisine.It can be easily made at home these days.This recipe of mine is made without Garam Masala. It is very easy and tastes absolutely delish.

I am sure you will like this easy recipe .

Recipe for Dhaniawale Paneer aur Shimla Mirch:


15 Paneer Cubes

2 Bell Peppers cut into pieces

4 Sprigs of fresh Coriander finely chopped

4 Onions (Medium Size) cut into pieces

3 Tomatoes blanched (peel the skin)

1 Teaspoon Garlic Paste

1 Teaspoon Ginger Paste

1 Teaspoon Rasam Powder

1 Teaspoon Kashmiri Chilli Powder

2 Teaspoon cream cheese

10 Cashews

1 Teaspoon Jeera/Cumin

1 Teaspoon oil

1/4 Teaspoon Haldi/ Turmeric

Salt to taste


Blanch the tomatoes ,peel the skin and mash it or make a puree in a blender.

Heat a thick bottom pan. Add a teaspoon of oil.Add jeera, cashews and haldi. Once it splutters add the chopped onions , ginger and  garlic paste and roast on low flame.Once the onions turn slightly brown, add Paneer cubes and chopped bell pepper.Let it roast on medium flame for 10 mins.Ensure it does not burn.Once done add the chopped coriander and tomato puree and let it simmer for 5 mins. Add rasam powder,chilli powder, salt and mix well. Let it simmer for another 10 mins. Add cream cheese and mix well. Switch off the flame after 5 mins.

Serve hot with Phulkas/ Roti or Naan.







Koftas are mostly loved by everyone. Koftas are mostly made of meat balls in rich gravy that is served with steaming hot Rice or rotis. I love Koftas(Vegetarian) anytime. I make different types of Vegetarian Koftas. Most popular ones are made from Potatoes, cabbage ,Raw Banana. I have experimented with Raw Papaya and Paneer. It is just out of the world, absolutely delish and will be enjoyed by all age groups.
It is easy to make. I have added some multigrain too to make it healthier.

Recipe for Raw Papaya and Panner Kofta:
Ingredients for Kofta:
1 Medium size Raw Papaya cut into Pieces
20 Paneer Cubes
1 Potato cut into big Pcs
1 Onion finely chopped
2 Green Chillies slit
5 Tbsp Multigrain Powder( Quinoa, flaxseeds,chia seeds,green gram powder –roasted and coarsely powdered)
1 Tbsp Tapioca Flour
1 Tsp Sabji Masala
Salt to taste
1 Tsp Ajwain/ Carrom Seeds
1 Tsp red chilli powder
Fresh coriander finely chopped
Oil for frying


Boil the raw papaya, potato ,green chilli and Paneer in 1/4 glass of water in a cooker .
Once boiled all it to cool. Squeeze and remove excess water. Keep this water aside.
Mash the boiled veggie and paneer. Add tapioca flour,sabji masala,salt,red chilli powder,ajwain,finely chopped onions,coriander and mix well.
Shape them into round balls, roll them in the multigrain powder and deep fry. Keep them aside.

Ingredients for Gravy:
4 Onions(medium sized)
3 Tomatoes (Medium Sized)
2 Green Chillies
2 Red Dry Chillies
10 Cashews
10 Almonds
Salt to taste
1 Tsp Garam Masala
1 Tsp Jeera
½ Tsp Kashmiri Chilli Powder
¼ Tsp Turmeric/Haldi
Roasted Sesame seeds for Garnishing

Cut the onions and tomatoes into pieces. Heat a tsp of oil in a pan. Add Jeera,red chilli powder and Turmeric/Haldi. Saute for 2 seconds. Add Cashews and Almonds. Roast for a minute. Add chopped onions, red chillies, green chillies, and roast till the onions turn slightly brown. Add the chopped Tomatoes and Saute till they turn mushy. Allow this mixture to cool. Once cooled divide the mixture into 2 parts. Grind one part coarsely and the other into a fine paste.
Heat a tsp of oil in a pan. Add Jeera and red chilli powder . Add both the mixtures, water of the boiled veggies, garam masala and mix well. Add another glass of water and let it simmer on low flame. Once it starts to boil switch off the flame. Add the Koftas , garnish with Roasted Sesame seeds and serve hot with Rotis or Phulkas.
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Mix Veggie and Paneer Whey Curry

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I make Paneer and Cheese very often at home. Home made is healthy and also tastes better than store bought. There is lot of Whey left. Whey is very nutritious and hence I use it in curries.

I make different types of curries using whey. I will share one of the easiest recipe which hardly takes time to prepare. I love it anytime.


1/4 Tsp Haldi/Turmeric
1 cup Corn kernels
1 cup Green peas
10-12  Paneer Cubes
1 Tsp Jeera/ Cumin
1 Tsp Red Chilli powder
1 Tsp Kitchen king masala
1/2 Glass whey

Salt to taste(I add it to Paneer and cheese and hence don’t add to the gravy)

Heat 2 Tsp of oil in a wok.Add jeera,haldi and chilli powder.Saute for 2 secs.Add Corn,Peas and Paneer and mix well.Add kitchen king masala and whey.Let it boil well for 8 mins. Add salt if needed.

Serve with phulkas.

Egg Curry (Andhra Style)

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Many of you love to have Eggs . Eggs are powerhouse of nutrition packed with protein and many vitamins and minerals.

My Kids love to have eggs and their favorite dish is Egg curry. I try to make something different each time.

This time I made egg curry (Andhra Style) that is spicy and tangy. It was finger licking good.


Recipe for Egg Curry (Andhra Style)


4 Boiled eggs without shell

3 Onions (Medium Sized) finely chopped

3 Garlic (cloves finely chopped)

1Inch Ginger finely chopped

2 Dry Red Chillies

1 Tsp Chilli Powder

½ Tsp Turmeric / Haldi

½ Tsp Cumin powder/ Jeera Powder

3/4/ Tbsp Coriander Powder/ Dhania Powder

4-5 Curry Leaves

½ Tsp Mustard Seeds / Rai

Salt to taste

¼ Tsp Sugar (Optional)

2 Tomatoes finely Chopped

1 Tbsp Tamrind Paste (soak tamrind in ¼ cup of hot water and grind)


Heat 1 Tsp of oil in a wok. Add ½ Tsp Red chilli powder and salt and shallow fry the eggs for 2 mins.

Keep the shallow fried eggs in a plate.

In the same wok, add the finely chopped onions, ginger and garlic. Once the onion turn slightly brown add the finely chopped tomatoes. Divide the mixture into 2 parts and allow it to cool. Once the mixture is at room temperature, grind one part into fine paste.

In the same wok , add a tsp of oil, add mustard seeds, dry red chilli, curry leaves, turmeric/haldi, add the second portion of the roasted onion and ginger garlic. Add the onion paste and roast for 10 seconds. Add Cumin/ Jeera powder, Coriander/ Dhania powder, balance red chilli powder, tamrind paste and mix well. Add ½ cup water and let it simmer for 5 to 7 mins. Add sugar and salt to taste. Cut the eggs into half and add it to the simmering gravy for 3 to 4 Mins.


Serve it with Phulkas/rotis or rice.






Balti Tofu/Soya in Roasted Bell Pepper Gravy

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My Kids love Tofu / Soya. They were bored of the usual gravy that I always make. As it was long weekend, my kids wanted to eat something nice and yummy. I was also in a mood to cook some new dish.

This experiment was successful. Got a thumbs up from my Hubby, Parents and my greatest critics ie my boys. They always give an honest opinion and that encourages me to try different recipes and also experiment.

Recipe for Balti Tofu/Soya in Roasted Bell Pepper Gravy


150 Gms firm Tofu / Soya cut into cubes

1 Green Bell Pepper (Big)

1 Yellow Bell Pepper(Big)

1 Tsp Red Chilli Powder

1 Tsp Kitchen King Masala/ Garam Masala

1 Tsp Jeera/ Cumin

Salt to Taste

¼ Tsp Haldi/ Turmeric

3 Onions ( Medium Size) cut into pcs

4 Red Tomatoes( Medium Size) cut into pcs

½ Tsp Ginger Paste

½ Tsp Garlic Paste

20 Cashews

Chopped Corriander to Garnish

8 Pepper Corns

Salt to Taste

1 Tsp Oil

For Marinaton:

½ Tsp Chilli powder

¼ Tsp Amchur/Mango Powder

¼ Tsp Coarse Pepper powder

¼ Tsp Garam Masala

¼ tsp of Oil


Marinate the Soya Cubes by adding all the ingredients and leave it for 25 Mins.

Roast Green and Yellow bell peppers on direct flame and keep it aside. Do not peel the skin.

Heat ½ tsp of oil in a wok. Add Pepper Corns, Cashews and Ginger Garlic Paste. Saute for 1 min. Add onions and roast till they turn slightly brown. Add the tomatoes and mix well. Leave it on a low flame for 5 mins. Switch off the flame and let the mixture cool.

Once the mixture has cooled, add the roasted bell peppers and grind . The mixture should be slightly coarse. The mixture for Gravy is ready.

Heat ½ Tsp oil in a wok. Add Jeera /Cumin, Haldi/Turmeric, Chilli Powder and Kitchen King Masala/Garam Masala. Ensure it does not burn. Add he Marinated tofu/ Soya and roast for 10 mins on Low flame. Add the Bell pepper onion paste and salt. Let it simmer on low flame for 8 mins.

Switch off the flame and serve hot with Rotis/Phulkas.

Notes: In case you don’t like Soya, you can substitute it with Potatoes, Paneer or meat.

Baby Potato Palak Paneer

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I am sure everyone loves Palak Paneer. My kids love it too. This dish is a must at my place whenever I get fresh Palak . I wanted to try a different combo this time and it was a hit. The colour and nutrition was retained without too much masala and compromise on taste.

Recipe for Baby Potato Palak Paneer:


10-12 Baby Potatoes boiled and peeled

10 -12 Paneer cubes(Medium Sized)

A bunch of fresh Palak

1 Onion finely Chopped

¼ Tsp Turmeric/Haldi

1 Tsp Cumin / Jeera

1 Tsp Red Chilli Powder

1 Tsp Garam Masala

Salt to Taste

1 Inch Ginger finely Chopped

8 Garlic Pods finely Chopped

2 Tbsp of Fresh Cream( I have used Amul cream here)

1 Green Chilli

2 Tsp Oil


Wash Palak leaves and divide into 2 parts. One Part is to be chopped. Blend the other half along with a green chilli to a smooth paste.

Heat oil in a wok. Add Turmeric/ Haldi, Chilli powder and Cumin/Jeera and Saute for few seconds. Add Chopped Ginger ,Garlic  and chopped onion and saute till the onions turn slightly brown. Add the boiled baby Potatoes and roast till they turn golden brown. Once the Potatoes are done add Paneer cubes and mix well. Add Garam masala and salt .Saute for a minute. Add the chopped Palak leaves and Palak chilli paste. Close the lid and let it simmer on low flame for 10 mins.

Once done, switch off the flame. Add the fresh cream and serve hot with Rotis or Phulkas.

Kadai Mushroom Lal Shimla Mirch Masala

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Kadai Mushroom masala and Kadai Paneer Masala are mostly cooked in many households and loved by all too.

I tried to add some zest and colour to Kadai Mushroom Masala and yes the experiment was a hit with my family.

The freshly made Kadai masala enhances the taste and gives a nice aroma.

Recipe for Kadai Mushroom Lal  Shimla Mirch Masala:


500 Gms Button Mushrooms washed and cut into pcs

1 Red Shimla Mirch or Red Bell pepper cut into pcs

Oil 1 Tbsp

Bay Leaves  2

Cloves     2

Cinnamon 1 Inch pc

Dry Red Chillies 2

Coriander Seeds Crushed 2 Tbsp

Coriander Powder 1 Tsp

Red Chilli Powder 1 Tsp

Onions  2  finely chopped

Tomatoes 4 finely chopped

Ginger Paste  1 Tsp

Garlic Paste 1 Tsp

Salt to Taste

Fresh Cream ½ Tbsp

Coriander chopped (for garnish)


Dry Roast Bay leaves, cloves, cinnamon, dry red chillies and grind coarsely.

Heat oil in pan. Add crushed Coriander powder, ginger and garlic paste. Roast for a second. Add the finely chopped onions and saute till they turn little brownish. Add the freshly ground kadai masala, red chilli powder and chopped tomatoes and saute till the oil separates. Add Mushrooms and red Bell pepper/ lal Shimla mirch. Add ½ cup water and salt to taste. Cover it with a lid and let it cook on low flame for 8 to 10 mins. Switch off the flame once done. Add fresh cream on the top, garnish with chopped coriander and serve hot with Rotis or Phulkas.

Stuffed Bajji Chillies in Spicy Tangy Gravy

image image imageWith grey skies outside and mild showers, I always feel like having something spicy. Fried stuff with hot Tea or Coffee is what comes to my mind. I saw I had a few bajji chillies in my Fridge. I have made stuffed Chilli many times. I thought of experimenting again and the end result was Stuffed Bajji Chillies in Spicy Tangy Gravy. It is different from the usual red gravies. I am sure you will fall in love with this recipe. It is a with my family. This gravy is now added to my collection of gravy recipes.

Recipe for Stuffed Chillies:


10 Bajji Chillies( slit and deseed)

2 Medium Onions finely chopped

1 cup (160 grams) Peanuts roasted and coarsely ground

1 Tsp Jeera

1 Tbsp Multigrain Flour( A mix of Flaxseed powder, Chia seeds powder, Quinoa    powder, Green gram  powder, Bajra flour)

Salt to taste

1 /2 Tsp Amchur/Dry Mango Powder

Few Sprigs of coriander finely chopped

Recipe for Gravy:


3 Medium sized ripe red tomatoes

1 Medium size unripe tomato

1 Inch Ginger

1 Tsp Red Chili powder

1 Tsp Kitchen King Masala

Salt to taste

Handful of Corriander

1Tsp Jeera

¼ Tsp Haldi/Turmeric


Wash and clean the Green Chillies. Slit and deseed. Mix all the other ingredients. Stuff the Chillies with this mixture. Heat a Skillet . Add few drops of oil and roast the stuffed chillies for 8 to 10 minutes on medium flame. Stuffed Chillies are ready.

Grind the tomatoes, Ginger and coriander to fine paste. Heat 2 tsp of oil in a wok. Add jeera,Haldi,Chilli powder and Kitchen king masala and Saute` for a minute. Add the Tomato coriander paste and ½ glass water. Let it simmer for 5 mins. Add Salt and a tsp of the masala that you have used to stuff the chillies. Switch off the flame after 3 mins. Cut the stuffed chillies into pcs and dunk them in the gravy. Serve with hot Phulkas and rotis.