Ever since I was a kid, I loved watching my mom in the kitchen preparing delicious and fulfilling meals with ease. My mom is a magician in the kitchen...(Read More)

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  • Global Voices Online, Jan 7, '06 - "Cooking up the World!"


    Female/26-30. Lives in Canada/Ontario/Toronto, speaks English. My interests are cooking, art, design,/writing, reading, .
    This is my blogchalk:
    Canada, Ontario, Toronto, English, Female, 26-30, cooking, art, design,, writing, reading, .


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  • Monday, February 06, 2006


    Updated and yes, Upgraded!!

    Hi People!! I know most of you have been wondering what went wrong with my blog over the weekend. Well, I'll tell you! I have offically moved to higher grounds and greener pastures. No, no, I didn't buy a house in the suburbs (though that does rank high on my list!), but I moved to my very own domain. Please join me in the new home for my blog, Hooked on Heat, at http://www.hookedonheat.com/ Do update your bookmarks and continue to support my site as you always have! See you at the all new, Hooked on Heat...

    Thursday, February 02, 2006


    Simply Irresistable...

    When it comes choosing between rice or bread, I often almost always go for rice. Rice just gives me the warm and comforting feel I look for in a pleasing meal. But at times I like to get away from the monotony of rice preparations and steer into the exotic world of Indian breads. Indian breads vary in size, texture, flavour, colour... er, let's just say they vary in almost every possible way from each other ranging for the simple everyday Roti, to heavy "full"filling Parathas, to the fit-for-a-king Naan. But one that reigns high on my list of favourites is none other than the crisy, fluffy, Puri! Fried to a golden crisp texture, this is little treasure can make any meal extravagant. But alas, I'm not here to talk about puris. No dears, we'll get into that some other time. I promise! Today I'm here to talk about the wonderful accompaniments to his favourite of Indian breads. Yes, the curries we all love to dip our crispy goodness into and relished! One of the most standard accompaniments to puris is no doubt the Chole or Chana Masala. I guess its just the blend of flavours and the combination of crispness to the creaminess of the chick peas that make this team up so well. But in the northern parts of India, especial where I come from, New Delhi, puris are enjoyed with a more simpler, yet elegant little fare. Stop by any 5-star restaurant for a weekend brunch and you will undoubtedly be welcomed with a dish of Puri-Bhaji on the menu. Bhajis are simple vegetable curries, cooked to perfection. Here however, the bhaji is ruled by the potato. This potato curry may be the simplest curry dish you ever get to make, but don't let its coy demure look fool you. For with every bite, there lies a flavour so grand, it should be condemened from being called a noble man's meal.
    Alu Bhaji

    Ingredients: 3-4 mid-size potatoes, boiled and broken into bite-size pieces (Don't cut the potatoes, instead break them by hand to get a more rustic look) 1 onion, thinly sliced 2 tomatoes, roughly chopped 2-3 green chillies, chopped 1 tsp tomato paste 1 tsp mustard seeds 1/4 tsp red chili powder 1/4 tsp turmeric powder 1/2 tsp coriander powder salt, to taste 2 tbsp cooking oil water as needed fresh coriander leaves, chopped for garnish Method:
    Add mustard seeds to hot oil in a deep pan. Once it begins to sizzle, add in sliced onions and green chillies.

    Let onions tenderize and brown slightly, and then add tomatoes. Cook till tomatoes pulp and form a saucy texture.

    Add salt, turmeric, chili powder and coriander powder, and cook for a minute to blend in spices. Add about a cup of water and allow it to come to a boil. Throw in potato chunks, check curry consistency, adding more water if desired; and cover cook for 5-6 minutes.

    Garnish with fresh coriander leaves and serve warm with hot, fluffy puris and a side of mango pickle!

    Reminder: Don't forget to join in on the "From my Rasoi - Love" event. Do feel free to download and post the banners on your site. Deadline - February 24, 2006!!


    From my Rasoi # 3 - Cooking for Love!!

    Welcome one and all!! February is finally here to greet us. Can't you just feel all the love in the air? Hehehe, now do I see a twinkle in your eyes, trying to guess and hoping for the next theme of "From my Rasoi"? Now for everyone that knows me, knows that I'm a sucker for holidays and celebrations. So how could I leave the most romantically declared day of the year out? Heck, I've been waiting for this theme since I started the FMR event! So here goes all you foodie enthusiasts!! This month's FMR theme is...
    "A way to one's heart is through their tummy!!"
    That's right! We are going to celebrate this Valentine's Day the way we know best - through out cooking!! Go ahead, get into that kitchen of yours and cook up a love potion! Make a dish that your loved ones enjoy the most, or create a whole new flavour for them. Do whatever, and keep love in mind. The only rule is that it have an Indian flavour to it! For those of you new to this event, welcome and do join in! The rules are simple: 1: All you have to do, is come up with a recipe to share based on the announced theme, that will highlight the taste on India. It can be anything and in any form, shape or size, sweet, savoury or even drinks! Special points for those who have a story to tell along with it. Is there a childhood memory attached, a family tradition, or just something you associate with, whatever it is, we want to hear about it! 2: Email me the link to your post and a photo if possible, scaled to a 1 inch width by 0.75 inch height and 72 dpi (pixels/inch), this will really help in making my life and doing the round-up easier! Send me your submissions on the last Friday of the month (February 24, 2006), and I will do a write-up on all the participants and their submissions. Do feel free to download and post the "From my Rasoi" banners on your site to let others know you are participating and spreading out the word. I'd greatly appreciate it! So come on friends, lets get together and introduce others to the exotic and wonderful flavours of the Indian cuisine. Happy Cooking!!

  • Hummus
  • Mint-Coriander Chutney
  • Spicy Mango Salsa
  • Tamarind Chutney
  • Tomato and Onion Chutney
  • Cucumber Raita
  • Hot and Sour Tomato-Chicken soup
  • Malaysian Spicy Noodle Soup
  • Palak Dal
  • Roasted Cumin Raita
  • Spicy Lemon Chicken Soup
  • Spicy Potato Salad
  • Pizza Rolls
  • Shakkarpare and Namakpare
  • Tangy Paneer Pakodas
  • Vada Pav
  • Sabudana Khichdi
  • Sooji Chilas
  • Strawberry Pancakes
  • Boneless Chicken Curry with Potatoes
  • Chicken and Bean Stir-Fry
  • Dahi-wali Chicken Curry
  • Coconut Fish Curry
  • Crispy Chicken Strips
  • Easy Chicken Chili
  • Kadhai Chicken
  • Keema Matar
  • Malay-style Hot and Sour Fish Curry (Asam Pedas)
  • Methi Keema
  • Mutton Masala
  • Pepper Chicken
  • Tandoori Chicken
  • Egg Curry
  • Indian Scrambled Eggs
  • Onion and Egg Patties
  • Alu Bhaji
  • Alu Tamatarwale (Potatoes with Tomato)
  • Bagare Baingan (Stuffed Eggplants)
  • Cabbage with Peas
  • Chilly Paneer
  • Chole (Chickpea Curry)
  • Dal Fry
  • Gobi (Cauliflower) Manchurian
  • Hariyali Baingan (Eggplant)
  • Karela Masala (Tangy Bitter-gourd)
  • Masoor ki Dal
  • Matar Paneer (Cottage Cheese with Peas)
  • Paneer Matar Makhani
  • Paneer Shimla Mirch (Cottage Cheese with Green Peppers)
  • Spicy Tofu
  • Tadka Dal
  • Tinda Fry (Fried Round Gourd)
  • Malaysian Coconut Rice (Nasi Lemak)
  • Malaysian Stir-fried Noodles (Mee Goreng)
  • Matar Pulao (Peas Pilaf)
  • Meatball Biryani
  • Penne Arabiatta
  • Spicy Curry Fried Rice
  • Tomato Rice
  • Vegetable Fried Rice
  • Alu Parathas
  • Easy Foccacia Bread
  • Paneer Parathas
  • Plain Parathas
  • Chocolate Nut Tartlets
  • Chocolate-Strawberry Grilled Croissants
  • Sooji Halwa
  • Hot Mochalate
  • Masala Chai
  • Peppermint Hot Chocolate