Potato/Aloo 65

2 Medium Potatoes (parboiled)
2 Sprigs Curry Leafs
4 Green Chilies (slit in middle or finely chopped)
5 Cloves Garlic (finely chopped)
2 Tsp Corn Flour
2 Tsp Maida/All Purpose Flour
1 Tbsp Chilly Powder
1/2 Tsp Garam Masala
1/2 Tsp Coriander Powder
1/2 Tsp Ginger & Garlic Paste
1 Cup Yogurt
Orange Color(optional)
Oil for frying
Salt to taste

  • Cut the parboiled potatoes into cubes.
  • In a mixing bowl  add the potatoes, corn flour, maida, ginger garlic paste, 1/2 tsp chilli powder, garam masala, coriander powder, salt and mix with half cup of yogurt.

  • Allow the marinated potatoes to rest for 10 to 15 minutes before frying.
  • Heat oil in a wok start frying the marinated potatoes.
  • Once the potatoes turn golden brown drain and reserve.
I tasted the potatoes just as it is....it was super you can serve this hot for coffee or tea...:)
  • Heat a wok with 2 tbsp oil add the finely chopped garlic and fry a bit.
  • Add the chilies and curry leafs fry for a second add the 1/2 cup yogurt and 1/2 tsp chilly powder with salt as per taste stir well.
  • Add orange food color to the yogurt and mix add the fried potatoes to the yogurt and mix well allow the moisture to reduce and go dry. this super side dish goes well with south indian meal garnish with coriander serve hot...Enjoy...:)

Demo video in english...:)

Baked Tomato, Bread Pizza & Sausage Rice 3 in 1 Recipe Challenge...:)

My challenge with my friends from facebook was to do 3 in 1 recipe...I was glad to take the challenge and had 3 packets of chicken sausage in my freezer with some corn and 2 capsicum left other ingredients were cheese tomatoes and bread. trust me i had no clue what to do with these ingredients...till last minute then i planned a menu that i always prepare and enjoy...chicken sausage is the only processed food we buy on a regular basis...

The rules for  the challenge is to use products and ingredients available at home not to shop for extra fitting ingredients for the recipe...if you want to take this challenge try to post your response i will feature you on my next blog...enjoy ..:)

This recipe can be altered as per your requirement you can leave the sausage out and add mushrooms and paneer its up to you...the chicken sausage base can be refrigerated for a weeks time and you can even prepare roti rolls using same base... 
4 Chicken Sausage (cut into small pieces)
1/2 Cup Sweet Corn (steamed)
1/2 Cup Capsicum/Bell Pepper ( cut into small pieces)
1/2 Cup Onion( cut into small pieces)
3 to 4 Green Chillies (finely chopped)
3 Ripe Tomatoes
Bread slices
2 Cups Cooked Rice (preferably left over rice)
1/2 Cup Grated Cheese
1 Tbsp Butter
Italian seasoning optional 
Salt to taste.

Sausage Base:
  • Heat a wok with a tbsp of butter add onion chilies and capsicum fry the ingredients for 2 to 3 minutes till softened 
  • Add sausage and salt and fry for another 2 more minutes.
  • Add the steamed corn and fry a bit add salt and remove from flame.
  • Add 1/4 tsp Italian seasoning and mix the ingredients allow to cool before storing in and airtight container.  

Baked Tomato:
  • Make sure to choose ripe and firm tomatoes for the recipe.
  • Cut the tomato into half and scoop the seeds using a spoon.
  • Fill the sausage base into the tomato shells top it with cheese.
  • Place the tomato in microwave dish and micorwave for 5 minutes. serve as side dish for any rice items or sandwich the tomatoes in bread...Enjoy...:) 
Bread Pizza:
  • We would require regular white or wheat bread slices.
  • For Pizza sauce recipe click on the link or visit my labels marked tomato.
  • Spread the sauce on the bread add 2 spoon fulls of the base and top it with grated cheese.
  • Microwave till for 2 minutes and serve hot. I like to have a crust in bread pizza  i prefer to use regular tava/skillet to prepare bread pizza to the tava add a tsp oil and place the prepared bread and cover with lid for 2 minutes on medium flame till cheese melts and serve hot...Enjoy...:)
Sausage Rice:
  • We would require cooked rice for the recipe the process is same using the same base i have added pasta sauce you can add tomato puree and prepare the base.

  • Add cooked rice to the prepared masala and mix well and fry for 2minutes.
  • Can be served with salad or grilled chicken or eggs kids will love this lime and coriander can be added for indian touch superb for picnic and good change from our regular biryani...try it out and Enjoy...:)
Recipe demo...:)

2 Minutes Chocolate Mug Cake...:)

Hurray Hurray...its 1st blog birthday today...a year ago when i started my journey i faced macro hurdles but my addiction for blogging and food was such a wonderful and amazing journey i can never stop doing this blog has been so presious and close to me and mom...hats off to mom, dad and my wonderful friends and viewers  who supported me...with out you guys i couldn't have made it...Hugs...♥♥♥

Free Orkut and My Space Graphics Glitters scraps 
When i was searching for a no fuss cake recipes online i came across mug cake recipe which seems nice and creative i loved the recipe but i did few changes with the recipe and loved it after i prepared mug cake for my blog i did 2 different variation using same recipe first attempt i added chocolate chips and the second time i added regular milk chocolate both came out very nice and wonderful...its simple and easy do try this recipe...:) before getting into the blog kuch meetha ho jaye...:P

4 Tbsp Maida or Self raising Flour
4 Tbsp Sugar
1 Tbsp Coco Powder
1 Egg
1/4 Tsp Baking Powder (Optional)
3 Tbsp Oil
3 Tbsp Milk
3 Tbsp Chocolate Chips
Vanilla Essence few drops
we also need a coffee mug and microwave...:)
  • Mix all the ingredients together in a mixing bowl make sure you whisk the ingredients thoroughly before adding to a mug.  
  • This recipe was for one serving mug but i felt the ingredients given here could make 2 mug cakes and i was right.
  • If your going to use plain maida the cake will be moist and dense if you want spongy cake then add baking powder to maida or use self raising flour.
  • Take the mug and fill it half way through add chocochips and micro wave for 2 minutes...mug cake is ready...:)
  • Dust with powder sugar or whipped cream and Enjoy.......:)

scraps orkut
To Everyone...♥

Video demo as always...enjoy...:)

DIY Tomato Jam

This tomato jam recipe is very easy and nice something different from regular jams always use roma or bangalore tomato for the recipe its less sour and has lot of flesh my grandma always used to make this jam during tomato season its very nice with roti or bread...there is a sense of satisfaction when we do certain recipes rather then buying from a store try this recipe out not much ingredients used you can try preparing half the recipe and if you like it you can make it in bulk...since its only me who eats sweet products at home i prepare this recipe with 1 kilo it will easily last me for 5 months...I have tasted the same tomato jam in different variation some people add ginger, cinnamon, star anies and little bit of chilly powder its tasty but i like  it plain with out any over powering flavor if you like any of the flavors you can add to the jam.

500 Grams Tomato
1 1/3 Cups Sugar
Red Food Color (Optional) I did not use food color
1/2 Tsp Sodium Benzoate
First Step:
  • Wash the tomatoes thrice.
Always buy ripe and firm tomatoes it should not have any green or yellow color and avoid buying tomatoes which have brown spots if you use such tomato you cannot preserve the jam for long...
Second Step:
  • Score the tomato.
  • Heat a pot of boiling water and add the tomatoes with in 10 mins the skin will peel remove the tomato from the boiling water and place in ice cold water or normal cold water.
  • Peel the tomato and add to the blender blend to a smooth puree.
Third Step:
  • Add the tomato pulp to a fine mesh sieve and extract the smooth puree .

Fourth Step:
  • Add the puree along with the sugar to a heavy bottom pot.
  • Place the pot on low flame.
  • Constantly keep stirring the tomato place a cover if it splutters while boiling.
  • After 20 minutes of boiling the tomato should reduce constantly keep stirring and add a pinch of salt.
  • The consistency of the tomato should go thick and when you lift the spoon the jam should resist and fall from the spoon.
Fifth Step:
  • Remove the jam from heat and allow to cool.
  • Add the sodium benzoate mix well and transfer to a plastic or glass container.
Allow the jam to rest for 2 day before use...always store the jam in glass or plastic container...
Enjoy your jam with roti or bread...try this recipe and post  your comments...:)

Do watch my video demo...enjoy...:)

DIY Tomato Ketchup

 As you all know that my previous post was tomato puree...coming series i will try to show different variations using tomato puree...east or west any where in the world people just love tomato ketchup its so simple and easy to prepare at home...try to buy roma or bangalore tomato for this recipe and make sure you dont use tomatoes with black spots or little bit of green or yellow it should be ripe and firm...this ketchup can be stored for a year in the fridge.
 Happy Days....do you know....Tomatoes Give Any Skin Type a Healthy Glow....:)
2 1/2 Kilos Tomatoes 
100 Grams Sugar
100 Grams Onion
25 Grams Garlic
1 1/2 Tbsp Chilly Powder
1 Tbsp Garam Masala 
1 Bay Leaf
1 Tsp Sodium Benzoate
5 Grams Salt
50 ML Vinegar
100 ML Water
  • Wash the tomatoes in 2 tbsp vinegar water wash at least thrice.
  • Use ripe and firm tomato dont use tomato with spots or green color ketchup will spoil fast.
  • Use a heavy bottom pot preferably nonstick pot for this recipe.
  • Chop the tomatoes into small pieces.
  • Add garlic and onion to the chopped tomato.
  • Mix all the ingredients well add water and place a cover and allow the tomato garlic and onion to cook till well done.
  • Allow the tomato to cook till mush.
  • Add to a blender and prepare smooth puree.

  • Using a sevie strain the tomato puree remove all the seeds skin bits of garlic and onion.
  • Add the tomato puree back in the heavy bottom pan and place on low flame.


  • Add the sugar, chilly powder, bayleaf , garam masala and salt to the puree mix well and allow to boil on a low flame.
  • Place a cover if the sauce splutters.
  • constantly keep stirring.
  • After 15 minutes of constant stirring  the sauce should have reduced to 1/3 consistency.
  • Keep stirring until the sauce coats the spoon as shown in the picture.
  • Remove the bayleaf.
  • Allow the sauce to cool before adding vinegar.

  • Add vinegar to the sauce and mix well.
  • Allow to rest for another 10 minutes.

  • Add the sodium benzoate and mix well.
  • I reused the ketchup bottles.
  • Its simple to recycle and help our mother earth if you buy ketchup and chilly sauce bottles once they are empty wash with soap water and then wash the bottles with hot water and sun dry its perfect to store oil or any sauce...:)

  • Fill the bottles with ketchup and i must say this looks professional...what do say...:)
  • Store in fridge can be used even after 1year...dont wait so long serve with any snacks or burger and Enjoy...:)
I enjoy my ketchup with just potato chips some time i have a weird taste i will have ketchup with idly and dosa...I've simplified the process of ketchup making some people may not agree with my recipe but this works perfect for me and best part about this recipe is you can make more and get fancy glass jars tie a ribbon and gift to a friend or your fav teacher on teacher's day...:)

Please note do not use the ketchup for 2 days after mixing benzoate allow the ketchup to rest after 2 days you can use for any dish...dont store ketchup in steel or any other metal container it may cause chemical reaction and you may fall sick...always use glass and plastic container to store any product when your using sodium benzoate or vinegar.

Watch my demo video and try this recipe...:)

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