Making Khaoswey – a Burmese noodle curry dish has been on my mind for the longest time. So this weekend I took it upon me to make it. The weather played the perfect role and Khaoswey it was for lunch on a rainy Saturday afternoon. Its pretty easy rustling up this dish , just needs a bit of preparation. The addition of an array of condiments like fried garlic, fried onions and crushed peanuts adds a lovely texture to the dish. I made a chicken version but a veg version tastes just as great. This one is a must try dish for everyone!


khao 3









Recipe type: Mains
Cuisine: Burmese
Coconut milk based curry topped with noodles and condiments
  • For the curry:
  • Onion - 1 small
  • Ginger - 1" piece
  • Garlic - few cloves
  • Cumin seeds - 1 tsp
  • Coriander seeds - 1 tsp
  • Dried red chillies - 2 or as per taste
  • Boneless chicken - 200 gms - cut into small bite size pieces
  • Gram flour - 1 tbsp
  • Coconut milk - 1 cup
  • Turmeric powder - 1tsp
  • Salt - to taste
  • Sugar - 1tsp
  • Refined oil - 1 tsp
  • Condiments:
  • Boiled Noodles
  • Fried onions
  • Fried Garlic bits
  • Crushed roasted peanuts
  • Some Boiled eggs
  • Chopped coriander
  • Chopped spring onions
  • Chopped fresh chilies
  • Few lime wedges
  1. To make the curry:
  2. First make a paste with onion,ginger,garlic,cumin,coriander and dried chilies,
  3. In a pot, heat the oil.
  4. Add the paste mix. Fry for 2 mins
  5. Add the gramflour. Fry till fragrant.
  6. Now add the pieces of chicken, turmeric powder, salt and sugar.
  7. Once the chicken is browned, add half a cup of warm water.
  8. Cover and cook for 2 mins.
  9. Now add the coconut milk and let it simmer on low heat for about 2-3 mins.
  10. Remove from heat and keep side.
  11. To assemble the bowls
  12. In a bowl, put some boiled noodles and ladle the hot curry over it.
  13. Garnish with the condiments of your choice,a good squeeze of lime.
  14. Serve hot.

Rice Paper Chicken Rolls

Hello peeps! How have u been? I am just back from my annual month long summer vacation and now trying to deal with the post holiday blues reminiscing about all the good time I had along with my family. While I was having fun I was also missing my blogging. When you do something over a long period of time it becomes a habit , a part of you and you ultimately want to get back to doing that.

Now I am back , refreshed and relaxed, all charged up to get back to work and cook and share all those amazing recipes with you all. Food was a big part of this vacation ( as it is with every vacation) and that means I have come back with few extra kilos. Now the focus is to get fit and eat healthy without compromising on taste and fun!

These Thai Rice Paper Rolls are light and filling at the same time . The use of fresh vegetables along with chicken with a dash of chilies add to the zing of this dish.

rice rolls 4

rice rolls 1

Rice Paper Chicken Rolls
Recipe type: Main
Cuisine: Asian
Light and filling rice paper rolls with a chili vinaigrette
  • Rice paper sheets - 10- 12 - easily available in supermarkets
  • Chicken - 200 gms - cut into thin strips
  • Cabbage - 1 cup - julliened
  • Carrots - 1 cup - julienned
  • Onion - 1 small - finely chopped
  • Ginger - a small piece - finely chopped
  • Kafir lime leaves - a few - finely chopped or use regular lime leaves
  • Rice wine vinegar - 1 tsp
  • Salt - to taste
  • Pepper - to taste
  • Olive oil - 1 tsp
  • For the chili vinaigrette
  • Olive oil - 2 tbsp.
  • Honey - 1 tsp
  • Fresh red chillies - 2 nos - finely chopped
  • salt and pepper to taste
  1. In a pan, heat 1 tsp olive oil, sauté the onion and ginger.
  2. Add the chicken and fry till soft.
  3. Toss in the cabbage, carrots and chopped lime leaves and give it a good mix.
  4. Add the vinegar, salt and pepper.
  5. Remove from heat and keep aside.
  6. Make sure the mixture is not overcooked and there is a crunch to it.
  7. You could also add peanuts if reqd.
  8. To prepare the rolls.
  9. Take a rice paper sheet and dip into some water.
  10. Take it out almost immediately and lay on a flat surface.
  11. Put in a spoonful of the prepared mixture and fold into a roll.
  12. Make the rest of the rolls similarly.
  13. Mix all the ingredients listed under chili vinaigrette and drizzle over the rolls.
  14. Serve immediately or else they go soggy.

Burnt Aubergine Dip #cookfromacookbook series

Much before I became a food blogger, I have been a cookbook lover. I remember spending hours pouring over the many cookbooks that Maa possessed, even Sananda, a Bengali monthly which was a treasure trove of recipes, going through the ingredients, trying to imagine the dish in my head and then sometimes experimenting them in the kitchen. My favourite was a Bengali recipe book,more a bible, that had every possible recipe gifted by our Bangladeshi neighbour. The books is in tatters now, still very special. I am hoping Maa will pass it down to me one day! Thankfully this love for cookbook has remained and now I am myself a very proud owner of a worthy collection. Thanks to the many online portals, you can now own your favourite book with just a click! And I am a compulsive buyer when it comes to books – especially food memoirs. With a steady growing stash , I thought it only made sense that I share what I read and cook from it with my readers. So, hereby I start a #cookfromcookbook series that will have me sharing my favourite authors and their creations that I recreate in my kitchen.

Yotam Ottolenghi – a name resonant in the British culinary scene , a chef and cookbook writer with strong Mediterranean roots that reflects deeply in his recipes. I have been following him on the social media for a while now and only very recently got hold of his book ‘Plenty’ a collection of vegetarian recipes or “new vegetarianism” as he calls it. With every new test recipe that he Instagrams,I would go gushing over the use of everyday ingredients and how it is so doable in your very own kitchens. His book Plenty has plenty recipes that can be made a part of your everyday meals. He picks up one favourite ingredient and builds a recipe around it. Much like what we do too. I have been eyeing the Burnt Aubergine Dip with Tahini and finally ended up making it too. A very flavorful condiment that can be served with cut vegetables or even as a refreshing salad in summers.

aubergine salad 1I keep going back to the book looking for inspirations in my everyday cooking and I am sure I will cooking a lot more from this one. The recipe I am sharing today is broadly inspired from the original as I have replaced a few ingredients based on availabitiy. Instead of parsley I used fresh coriander and added some red chillies for the zing.

auergine salad

Ottolenghi and his Burnt Aubergine Dip
Recipe type: Dips and Salads
Cuisine: Mediterranean
A summery dip made with roasted brinjals.
  • Aubergine/Brinjal - 1 large
  • Tahini paste - 2 tbsp.
  • Water - 1 tbsp.
  • Lemon juice - 1 tbsp.
  • Garlic cloves - 1 - crushed
  • Fresh coriander - a handful - chopped
  • Green chilies/ red chilies - 1 -2 finely chopped
  • Tomato - 1 large - chopped
  • Pomegranate seeds - 1 tbsp.
  • Oilve oil - for garnish
  • Salt and pepper to taste
  1. First, roast the brinjal, with the skin on the gas stove, like we do for Indian bhartas. This can be done in the oven too. But make sure to make deep gashes on the brinjal and smear with some oil, or else it will burst.
  2. Remove the charred skin from the brinjal, scoop out the flesh.
  3. Chop the flesh roughly and transfer to a medium mixing bowl.
  4. Add the tahini paste, water,lemon juice,garlic, coriander , salt and pepper.
  5. Taste and adjust the seasoning.
  6. Mix in the chopped tomatoes and chilies.
  7. Garnish with pomegranate seeds.
  8. Serve with pita or crackers.

Pizza/Pasta Sauce – The Easiest Version

There are a few kitchen staples that always come handy while you are at it! In my last post I mentioned how I ensure to have a few sauces and ingredients available in my kitchen always, some I use store bought and some I make at home from scratch. If you have kids at home then this particular recipe of a very versatile and tasty pizza/ pasta sauce will be super useful. Their hunger pangs /demand for fancy stuffs can be fulfilled easily. I have an 8 year old in the house and his sudden cravings for a cheesy pasta or a gooey pizza is met with in a  jiffy. As a mother we worry about too many preservatives in readymade sauces, so it is just perfect that we make a fresh batch of this sauce and store it.

pasta sauce 1

This recipe is by far the easiest version you can find. It has some vegetables to go with the tomato and is oven roasted, so double easy!. I added yellow and red bell pepper as it adds to the taste and texture of the sauce by adding a fresh sweetness in contrast to the acidity of the tomatoes. Season it with herbs of your choice, no hard and fast rule on that and use this sauce as and when you need it.

pasta sauce

pasta sauce 3



Pizza/Pasta Sauce - The easiest recipe
Recipe type: Sauce
Cuisine: Italian
A very versatile sauce sans the preservative
  • Tomatoes - 4 large - diced
  • Red bell pepper - 1 large - diced
  • Yellow bell pepper - 1 large - diced
  • Onion - 2 medium - diced
  • Garlic - 10-12 fat cloves
  • Chiili flakes - 1 tsp - optional
  • Oregano - a generous sprinkling
  • Thyme - a generous sprinkling
  • Salt - to taste
  • Olive oil - 3 tbsp
  1. In an oven proof dish , mix in all the ingrdients.
  2. Grill in a preheated oven at 200 deg C for 30 mins.
  3. Keep it aside to cool.
  4. Blend into a puree. Strain through a sieve if you desire a silky consistency. I prefer no to do that as it loses out on the healthy fibres.
  5. Store in an airtight jar in the refrigerator.
  6. Keeps well for a week.
  7. Use while making pizzas, pastas or use as spread on your grilled sandwich.

Salted Caramel Sauce

It might seem a bit difficult but trust me making this Salted Caramel Sauce is the easiest thing .I have been putting off making this one for long and now I regret why I didn’t earlier. Hardly 3 ingredients and you have at hand the most delicious gooey sauce that goes well with almost everything.

caramel sauce

Salted Caramel Sauce
Recipe type: Condiments
Cuisine: continental
An all time favourite sauce
  • Sugar- 1½ cup
  • Water - 2 tbsp.
  • Butter - 2 tbsp. - I used amul so I skipped on adding extra salt
  • Cream - ½ cup - I used low fat amul cream
  1. In a pan , put the sugar and water on heat.
  2. The sugar will start melting and getting a lovely brown colour soon.
  3. Keep the flame low.
  4. Once it starts caramelising, add the butter.
  5. Give it a good mix and then gently add the cream, mixing thoroughly as you add it.
  6. Remove from heat, let it cool.
  7. Store in your favourite jar and use as needed.

Spicy Tomato Chutney

Various kinds of chutneys and condiments form an integral part of our meal plan. While earlier I would pick them up off the shelves , now I like to make some at home. Home made condiments and chutneys, sans the load of preservatives make for a fresh and healthy accompaniment to any meal. Like I made this very Spicy Tomato Chutney. We Bengalis love our sweet tomato chutney , that is a match made in heaven along with polao – mangsho – a celebration staple. I mean my birthday lunches would not be complete without this combo while growing up. And till date nobody makes Polao like Maa does! The one that I made here is a spicy version quite unlike the sweet one  and goes well with a simple meal of dal –  chawal. It goes extremely well with cheese and crackers or even some crudités. A perfect party appetizer I would say.



These beautiful jars that you see in the picture above are a gift from Better Butter. Well now if you still haven’t heard of them , let me tell u a bit. Better Butter is a one stop platform for food lovers – be it people who love to cook, or people who love to eat and food bloggers , its an extensive website comprising of recipes that have been tried and tested and then shared by people all across. I was approached by them to be a part of this initiative and I was only too happy to accept. It only meant that my scope of sharing  my love for food to extend.Its a great way to learn and share for me.

chutney 3

Thank you Better Butter once again for these thoughtful gifts, they are perfect to store my home made chutneys and condiments. You can find them on Facebook  here . The pineapple relish recipe is something like a family recipe that I make often can be found here

tomato chutney

Spicy Tomato Chutney
Recipe type: Condiments
Cuisine: Indian
A spicy chutney to complement everyday meal.
  • Tomatoes - 6 large - roughly chopped
  • Coriander leaves - a bunch - chopped
  • Dried red chillies - 6-8 - adjust acc to taste
  • Mustard seeds - 1 tbsp.
  • Onions - 1 large - roughly chopped
  • Garlic cloves - 4-5 cloves - pounded
  • Olive oil - 2 tbsp.
  • Salt - to taste
  • Sugar - 1 tsp
  1. In a pan, heat the olive oil, splutter the mustard seeds, sauté the garlic and onion till transluscent.
  2. Tip in the chopped tomatoes and coriander.
  3. Add the dried red chillies, salt and sugar.
  4. Cover the pan and let it cook till everything is mushy.
  5. Remove from heat and let it cool.
  6. Grind into a coarse paste and store in a glass jar.
  7. This stays well in the fridge for almost a month.