Zucchini Chutney | Side dish for Idli, Dosa

Its spring time here in US and I just love the climate. The sun shines throughout the day and this is the best time for all outdoor activities. I find lots and lots of spring vegetables in the market. I had already tried few spring veggies in our tamil dishes. Check my Asparagus Chutney here. One veggie which attracted me this time is Zucchini. This a late spring and early summer veggie, but I found few in my market in cheaper rates now. So I grabbed one and tried to make chutney with that.   

Preparation and cooking time: 5-7 mins

Serves 3-4

Lauki Kofta Curry | Bottle Gourd Kofta Curry Recipe

Lauki Kofta or Bottle gourd kofta can be served with rice or chapathi. In tamil we call as sorakkai and am not a great fan of it. I never knew that we can make kofta using bottle gourd until I find it online. TH loves kofta generally and I served it for chapathi for our dinner.

It is very important to squeeze out all the water from the grated bottle gourd else it would be difficult in making balls and also in deep frying. Add besan if u need it more. As soon u mix the mixture for the kofta, deep fry it quickly. Else it will become watery because of the bottle gourd and also the onions.

It is always better to serve this immediately you prepare. Prepare kofta and gravy separately and while serving add kofta in the serving bowl and then pour the gravy on to it. Keep for 5 mins or so and then serve. 

Mughal Biryani | How to make Mughal Biryani Recipe | Mughlai Chicken Biryani Recipe

There are so many types of biryani recipes in my blog. But still am not done testing and tasting the varieties of biryani in my kitchen. This time I tried with something called Mughal Chicken Biryani which I grabbed from a TV show. It was a special program on Ramzan which explains how to do Biryani for Ramzan. They used mutton; here I switched to chicken for health concerns. The proportion given here can very well serve 2 to 3 people.

I prefer using chicken with bones for biryani. It tastes better which soaked in the gravy and cooked along with the rice. But TH likes it to be boneless to make the job easier while eating. So here I used bonless chicken breast and it depends on ur taste whether to use bone-in or out… and also make sure you add enough oil, to avoid the chicken gravy getting burnt in the pan. If u needs to add some more oil in the middle of the recipe, go ahead and add. This gives the gravy, the unique flavor.

I served it with onion raitha and chicken tikka.

Check also my other Biryani Recipes here.

Mysore Pak Recipe | Krishna Sweets Style Recipe

Hey all… I hope all are doing good… yeah I know, it’s been a long time since I posted my last blog post. Past two weeks I was really very busy to concentrate on my family and other stuffs… and I rarely get time to see my page… I was really pissed off about the things going on around me and hope it gets better as days goes on…

Let’s not bother about that now… I have few good reasons to share with you all… I started up writing posts on a very good valentine’s day and today our blog is turning up with its 1^st birthday… and hence I thought of sharing a traditional Indian sweet recipe to share with… so far I have shared about 150 recipes in my blog and am so thankful and great for the support and feedback am getting from… keep up the good work and it encourages me in proceeding with the next ventures…

Now coming to the recipe, Mysore Pak… am not a great fan of this so called yum-sum Mysore Pak… since I hate to have gram flour in my foods. As u all knew the name came from the place which it comes from. It was created by a chef in Mysore palace and hence it is also called as “Royal Sweet”… (Source: Wiki). Later Krishna Sweets became very popular on their own version of Mysore Pak all over the world. The recipe am sharing here is exactly the way how Krishna Sweets make their own version of mysore pak.

A good friend of mine insisted me to try this recipe for a very long time and the right time comes to share this Indian traditional sweet in my blog.

Preparation time: 10 mins

Cooking time: 15-20 mins

Creme Brulee | How to make Creme Brulee at home without Torch

This is another milestone for Paru’s kitchen. I have started blogging up the recipes a year back and we are nearing the first anniversary in a week and today it’s time to post my 150^th blog post. I am so happy to share this recipe.

I rarely make desserts at home, since we are not fond of the sweets and wanted to avoid it cos of the extra ponds we are getting of it. I and TH had gone mad on this Dessert recipe after tasting it in the Bacchanal buffet in Vegas… yes, its Crème brulee. First I wonder what the dessert all about is. Does it have fruit flavor or a stinky egg smell like that? To my wonder, I got mesmerized with the taste… ooww!! It was just melting in the mouth… and the glassy sugar coat on top makes the dessert more interesting.

The heavy cream blended with egg yolk forms the base for the dish. It tastes just like a custard. The glassy sugar coating makes the dish more interesting. For making this glassy coat it needs crème brulee torch, just to dissolve the sugar. But here am using a technique which doesn’t need a torch. Let’s move on to the recipe… 

Simple Vegetable Pulao | Veg Pulao Recipe

This pulao doesn't need much time; it can be done in a jiffy. I made palak paneer with the extra bunch of spinach I had at home and served it with this simple Veg pulao. It was delicious and TH liked this combo of quick lunch. This can even be packed in lunch box for kids and this turns to be a healthy version of pulao, since it has almost all veggies. You can turn the same recipe into a non-veg dish by adding chicken chunks. Keep this as a base and make ur own variation of pulao. Share ur views and ideas of what all can be added in this pulao.  

Preparation time 5-8 minutes
Cooking time: 10-15 minutes

Palak Paneer Recipe

Palak Paneer is basically a North-Indian Side dish which is majorly accompanied with chapathi or roti. Spinach leaves which are pureed and cooked with Indian Cottage cheese give an extraordinary flavor when cooked with the Indian spices. Trust me; I haven’t tried with Palak Paneer in any of the restaurants before I make it myself. I was lighter, since I dint use cream in my dish. Even cashew paste can also be added instead of cream. We had it for our dinner on a busy day with a Simple Vegetable Pulao (Recipe Coming soon). 

Preparation time: 5-8 mins 

Cooking time: 15-20 mins