Chickpea pancakes

Everybody loves pancakes. Whether they are made from wheat flour or oat flour or buckwheat flour or chickpea flour.

I usually go for chickpea flour because of their high protein and high fiber content, they are gluten free and because this is the only pancake my mom used to make when I was in India. Also, the flour has a distinct taste (unlike other flours which are mostly tasteless) so all I need on the side of this dish is ketchup (if I am super lazy) but I love eating this with grilled veggies and perhaps some halloumi. Mind you though, I would not make this pancake if you fancy something sweet. I just cannot imagine eating this with banana or nutella but these are perfect for a savoury treat.

  • Servings: Makes around 12
  • Difficulty: Easy
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  • 2 cups chickpea flour (also called Besan)
  • 4eggs
  • 1cup fresh chopped spinach
  • 1tspn salt
  • Oil to fry (or butter if you prefer)

Below ingredients are all optional but they do add a lot of flavour

  • 1tspn paprika
  • 1/2tspn coriander powder
  • 1/2tspn ground black pepper
  • 2green chillies, very finely chopped


  1. Mix flour, paprika, coriander powder, black pepper and salt in a mixing bowl and make a well in the center.
  2. Break all eggs in this well, add 1/4cup cold water and start whisking in the center incorporating more flour.
  3. Keep adding water and whisking till all lumps are removed and the batter resembles thick single cream.
  4. Add chopped spinach and green chillies and give the batter a good stir.
  5. Heat a non stick pan on medium heat and add1/2tspn oil. Add 1/4-1/2cup batter in the pan (depending on how thick you want your pancake).
  6. When the top of the pancake has air bubbles/pockets all over, flip it and cook for another 45secs (or till pancake is cooked through)
  7. Serve warm.

Chicken in Black Bean Sauce

This is a very easy recipe (like most of my other recipes). Saying that, I have “cheated” by using readymade black bean paste but the end result was good so I thought of putting it up here.

  • Servings: 4
  • Difficulty: Easy
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  • 400gms chicken breast, diced
  • 1 large green pepper, diced
  • 1 large red pepper, diced
  • 1 medium onion, diced
  • 2 green chillies (optional)
  • 3 cloves garlic, finely chopped
  • 2tbspn dark soy sauce
  • 1tbspn chilli sauce
  • 3tbspn rice wine
  • 2tbspn sunflower oil
  • 3tspn corn flour
  • 1cup hot water
  • 3tbspn black bean paste


  1. Marinate chicken with the garlic, soy sauce, chilli sauce and rice wine. Refrigerate for 1-2hrs.
  2. Heat half the oil in a large wok and fry the marinated chicken until cooked. Keep aside.
  3. Heat the remaining oil, throw in all the veggies and stir fry for 2-3minutes. Add the black bean paste and stir fry till veggies are cooked but stick crunchy.
  4. Add the cooked chicken to the wok. add the hot water and bring to a boil.
  5. Mix corn flour with 3tspn cold water and make a paste. Add to sauce, simmer until the gravy thickens.
  6. Serve with egg noodles or rice!

Dry Chicken Curry

This is another of my favourite curry recipes. Actually, if I put something on the blog they are invariably from my favourite list. It might be time consuming to make this dish but it is very straightforward.

I’ve called this dish Dry Chicken Curry coz I was in the mood to eat a dry-ish curry that day and the name just stuck. Besides, most of my recipes are experiments so I usually have random names for them. Nevertheless, the taste is what matters and the recipe is on the blog for a reason 🙂

  • Servings: 3
  • Difficulty: Medium
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  • 5tbpsn sunflower oil
  • Whole spices (1 bay leaf, 2 inch stick cinnamon, 5 cloves, 10 peppercorns)
  • 2 tspsn cumin seeds
  • 2 very large onions, finely chopped
  • 5 green chillies, chopped
  • 1 heaped tbspn of fresh ginger paste
  • 1 heaped tbspn of fresh garlic paste
  • 1/4 tspn turmeric
  • 3 tspn coriander powder
  • 1.5 tspn of paprika
  • 1 tsp of chicken masala (optional)
  • 1/2 tspn of salt
  • .6kgs boneless chicken thigh
  • Handful of fresh chopped coriander


  1. Heat oil in a large pan. Add whole spices and cumin seeds and wait till aroma is released, 1-2mins.
  2. Add onion and chilli. Fry on medium heat till onion is really soft (about 45-60mins). Stir regularly.
  3. Add ginger and garlic paste and cook for 3-4mins.
  4. Add rest of the ingredients (except chicken and fresh coriander) and fry till masala is cooked, around 15mins.
  5. Add whole chicken thighs and fry (flipping once) till both sides turn white.
  6. Add 2 cups boiling water to almost cover the chicken. Bring to boil.
  7. Turn heat to medium and cook chicken, without covering pan, for 1hr15mins (or till chicken is almost cooked). Add more hot water if needed, in 1/2 cup increments, while the curry cooks. Break chicken pieces as they are getting cooked (or leave whole if you prefer it that way)
  8. Add coriander and cook for another 15mins. (If you want a drier sauce like below, turn up the heat so the sauce dries up a bit)

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Dal Tadka

This is another of those dead easy recipes and you won’t have to spend more than 15mins on the prep work. It’s perfect as a side dish to meat curry or a dry veg curry (called sabji) but you could also eat it as a main dish if you prefer something light.

  • Servings: 5
  • Difficulty: Easy
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  • 1.5cups masoor dal (red split lentils)
  • 16 cloves garlic, sliced
  • 4tspn cumin seeds
  • 30-40 curry leaves
  • 2 green chilli, slit
  • 1tspn turmeric
  • 2tspn salt
  • 2tbspn ghee (you can use oil instead but ghee gives the dal a wonderful buttery flavor)


  1. Heat ghee in a pressure cooker. When hot, add cumin seeds.
  2. When seeds start crackling add chilli, garlic and curry leaves and cook till garlic is golden.
  3. Add dal, turmeric, salt, 4.5 cups of hot water and stir to mix.
  4. Get everything to a quick boil, close the lid on the cooker and simmer for 10mins. Turn off gas and let the pressure reduce on its own (usually 15-20mins).
  5. Open the lid, adjust salt and enjoy!!

Black Eyed Bean Curry

This is one of my favourite meals! It not only delicious but very healthy and it’s super duper quick making it an ideal mid-week meal. I hardly spend more than 10minutes on prep work and I usually cook a big batch and freeze meal-size portions which comes in handy on days where I want to be extremely lazy (and still eat well).

  • Servings: 5
  • Difficulty: Easy
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  • 1.5cups Black eyed beans, soaked in water for 8hrs (or overnight)
  • 4tbspn sunflower oil
  • 1.5tbspn cumin seeds
  • 2tbspn coriander powder
  • 1tbspn paprika powder
  • 1/4tspn turmeric
  • 1.5tbspn fresh ginger paste
  • 1.5tbspn fresh garlic paste
  • 3 green chillies (optional), chopped
  • 3 small tomatoes, chopped
  • 200gms frozen spinach
  • 1tsbpn salt
  • 4cups hot water


  1. Make a spice mix by mixing 4tbpsn of water with coriander powder, paprika, turmeric, ginger paste, garlic paste and salt.
  2. Heat oil, on medium heat, in a pressure cooker. Once hot, add cumin seeds.
  3. When seeds begin to crackle, add the spice mix. Cook for 4-5mins, stirring regularly, until raw flavor of spices is gone.
  4. Add beans, green chillies, tomatoes, frozen spinach and the hot water. Bring to a boil, close the lid of the cooker and let the pressure build up.
  5. Turn the heat to low and cook for 10minutes. Remove from heat and let stand for 20-25minutes till the pressure is released (the beans will still be cooking during this time).
  6. Open the cooker, adjust salt and serve with roti or rice!


1) If you don’t have a pressure cooker, you can either use canned beans or if you are using dry beans then adjust cooking time accordingly.

Tawa Pulao

What do you do when you have left over rice and odd bits of veggies lying around? You make Tawa Pulao! To be honest, this dish is so tasty that I would make sure I had left over veggies and rice!

I remember eating Tawa Pulao at one of the late night food stalls in Pune and that place grated some cheese on this rice dish and that was it, since then I’ve considered it a crime to eat Tawa Pulao without cheese. This recipe below is for 3 (although my sister and I stuffed ourselves over dinner so it might just be for 4 people)

  • Servings: 3
  • Difficulty: Easy
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  • 3cups cooked basmati rice
  • 1.5tbspn butter
  • 1.5tspn cumin seeds
  • 1tspn coriander powder
  • 1tspn paprika
  • 1/2tspn cayenne pepper
  • 1/4tspn turmeric
  • 1tspn pav bhaji or tawa pulao masala (optional)
  • 1/2tspn salt
  • 200gms mushrooms, thickly sliced
  • 1 large yellow pepper, diced
  • 3/4cup green peas
  • 2 small onions, finely chopped
  • 2 small tomatoes, finely chopped
  • 2 limes
  • 50gms grated Grana Padano


  • Heat butter in a large frying pan or wok.
  • Add cumin seeds and wait till they sizzle and release their aroma.
  • Add onions, fry on medium till soft, around 10minutes.
  • Add tomatoes, fry for 5minutes.
  • Add all the powdered spices, cook for further 10minutes till raw taste of spices is gone.
  • Add yellow pepper and mushrooms and fry till veggies are cooked.
  • Add green peas, cooked rice, stir till masala and rice are combined. Cover and heat through.
  • Serve hot with lime and cheese.

Prawn Stir Fry with Baby Corn and Mange tout

I love making stir fry during the week. They are dead easy and really quick to make, it has a good dose of veggies and taste delicious!  You can make this dish with any meat you like or leave out the meat completely, I have used prawns here.

I learned the trick of adding curry powder to stir fry from a friend and it sure is a good way to add flavour without too much effort.

  • Servings: 2
  • Difficulty: Easy
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  • 350gms raw king prawns
  • 3cloves garlic, finely chopped
  • 1/2inch ginger, finely chopped
  • 2 green chilies, finely chopped
  • 125gms mange tout
  • 125 baby corn
  • 1 small onion, diced
  • 1tspn curry powder
  • 1tbspn oyster sauce
  • 1tspn dark soy sauce
  • 1tbspn light soy sauce
  • 2tbspn sunflower oil
  • 300gms fresh egg noodles
  • salt to taste


  1. Heat half the oil in a large wok. Add half the ginger, garlic and chillies and stir fry for 30seconds.
  2. Throw in the raw prawns and immediately add half the curry powder. When prawns are cooked through, set aside in a bowl.
  3. Heat remaining oil in the same wok. Add rest of ginger, garlic and chillies and fry for 30secs.
  4. Add the onions, mange tout, baby corn, remaining curry powder and a pinch of salt and fry till veggies are cooked but still crunchy.
  5. Add the fresh noodles, cooked prawns, dark and light soy sauces and oyster sauce.
  6. Fry till noodles are cooked and serve hot!

Stir Fry Prawns in spicy sauce


I love Chinese food! For me, it’s second only to Indian food. This one is a delicious recipe with lots of yummy prawns, colourful veggies and a sauce that’s full of flavour. The fact that it’s very easy to prepare is an additional bonus!

  • Servings: 2
  • Difficulty: Easy
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  • 350gms raw king prawns
  • 3 big cloves garlic, finely chopped
  • 1 big onion diced into big chunks
  • 1 green pepper diced into big chunks
  • 1/2 red pepper diced into big chunks
  • 150gms mushrooms, thickly sliced
  • 1 green chilli finely chopped
  • Salt to taste
  • 1/4tspn curry powder
  • 1tsbpn sunflower oil
  • 300gms Amoy ready to wok udon noodles

For the Sauce

  • 1tsbpn sunflower oil
  • 2tbspn dark soy sauce
  • 1tbspn sweet chilli sauce
  • 1tbspn fish sauce
  • 1tspn corn flour
  • 1tbpsn curry powder
  • 250ml hot water


  1. Heat 1tbspn oil in a wok. Add prawns, sprinkle with salt and curry powder and fry till prawns are cooked. Transfer to a bowl.
  2. Mix all ingredients for sauce (except corn flour and hot water) in 1tbspn of water.
  3. Add remaining 1tbspn oil to the wok, fry garlic till golden.
  4. Add sauce mix and cook for a min. Add the hot water and bring to boil.
  5. Add all veggies, turn the flame up and cook till veggies are almost cooked.
  6. Mix corn flour in 1 tspn of cold water and add to sauce, heat for 30 secs.
  7. Add noodles. Cook till sauce is reduced and noodles are cooked through and are coated in the sauce.
  8. Serve hot and enjoy!

Chicken Korma

I made this curry for the first time a few weeks ago and it turned out really good! Even my sister (who has assumed the role of food critic while I stay with her in Germany) approved the dish. The ingredient list might be long but once you’ve gathered what you need the method is very straightforward.

  • Servings: 4
  • Difficulty: Medium
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  • 1kg chicken on the bone
  • 5tspn Chicken Korma Masala
  • 1tspn coriander powder
  • 1tspn cumin powder
  • 1/4cup yoghurt

Whole spices

  • 2 bay leaves
  • 10 peppercorns
  • 5 cloves
  • 3 green cardamoms
  • 2inch cinnamon stick


  • 1tbspn ghee
  • 1tbspn sunflower oil
  • 1 large onion, finely chopped
  • 1.5tbspn fresh ginger paste
  • 1.5tbspn fresh garlic paste
  • 2 medium tomatoes
  • 1/2cup pre-fried onions
  • 1tbspn tomato paste
  • 3 green chillies (optional)
  • 1tbspn kasuri methi (dried fenugreek leaves)
  • salt


  1. Mix all ingredients for marinade and keep aside for couple of hours. (If you don’t have Korma masala, substitute with 1.5tspn coriander powder, 1.5tspn cumin powder, .5tspn turmeric, 2tspn paprika)
  2. Heat ghee and oil, in a wide and deep frying pan, on medium heat.
  3. Add the whole spices. Fry for 1 minute till aroma is released.
  4. Add chopped onions. Cook on medium heat till onions are soft and golden brown in colour, around 30mins-45mins.
  5. Add ginger and garlic paste and fry for 5mins.
  6. Add chicken with marinade and cook for 15mins, turning over chicken pieces once.
  7. While chicken is frying make a paste of the tomatoes, pre-fried onions, tomato paste, chillies and 3/4cup of water.
  8. Add paste to the chicken and bring to boil.
  9. Lower heat, cover and cook for 50minutes.
  10. Crush kasuri methi in palm and add to the sauce, stir through. Cook for another 5mins.
  11. Remove from flame and let sit for 15mins.
  12. Serve with naan or rice.

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