Aloo Chole (Chickpeas and potatoes cooked in Indian spices)


So I had a cup of pre-soaked black chole in the fridge and I needed to feed two hungry stomachs (me and the husband), and I knew that the chole would not be enough, and I needed a filler. So what was the logical choice?? Potato obviously. This was a last minute thrown together innovation that was fuelled by a desire to eat something filling in the cold rainy weather and an empty fridge on a Saturday night. I improvised as I went and the end result was not half as bad. So what is the next thing I do? Take pictures and write a recipe obviously.

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So here is how I made this curry.

Black channa (or kabuli channa whichever is available) – soaked overnight and then cooked for a couple of whistles in the cooker or boiling water to soften it slightly.

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Masala Kichidi | TummyKhush


Rains call for some special food that is warm and comforting and spicy at the same time. Nothing beats having a bowl full of something warm and cozy while hearing the rains pattering away on the window. The universal favourite foods in rains include a bowl of soup, a hot cup of coffee or tea, deep fried foods or something similar. For me, Kichidi is one of those foods that just gives you that blanket of warmth. India has a rich history of lentils. We have a vast variety that would probably not be found anywhere else. Having a vegetarian tradition is one of the reasons. The protein content of the lentils combined with carbohydrate in the form of rice and a few warming spices lends kichidi its huge fan following. Kichidi with very little or no spice is fed to growing kids. I guess that is the reason why it feels so comforting. A familiar flavour that you have grown up with always gives that sense of security.

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Kichidi is eaten in many forms. Different states have different ways of cooking it with different dal and spices. The basic ingredients of dal and rice, though, never change. The inspiration behind this recipe is the rajasthani kichidi which I really love.

I hope you will enjoy this masala kichidi as much as I did. You can just vary the amount of spices depending on you like/dislike for them.

Here is how I made it.

Rice  – 1 cup
Moong dal/ Pesarapappu /mung beans/ split green gram – 1 cup

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Vegetable Fried Rice | TummyKhush


This is a simple fridge raid recipe for those times when you have to just finish up those one or two vegetables left in the fridge before that weekend shopping trip or when you have left over rice from the previous night and crave for some comfort food. This is a very forgiving recipe as you can simply throw in a few ingredients to the pan and modify the recipe to your taste. I always like my fried rice simple with a few ingredients with no extra sauces added. You can always throw in some soya sauce and tomato sauce to get the typical road side bandi flavour.

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For now I am sharing this recipe which is very basic and the ultimate comfort food for me.

I warmed up some oil in the pan for tempering. You could use butter or ghee to enhance the flavour.

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Jeera Rice / Cumin Rice | TummyKhush


This is the simplest recipe for a flavoured Indian style rice. Specially helpful when you have left over cooked rice from the previous night, this recipe adds a delicious twist to the regular cooked rice. Have jeera rice with a side dish such as dal fry or rajma or even chinese gravy dishes and you have the ultimate comfort food. The ingredients are simplest and can be found in any part of the world.

To make a simple jeera rice recipe for two people, you would require :

Butter/ Ghee(clarified butter): 3 to 4 tbsp
Cooked rice : 1 cup
Cumin seeds/jeera : 2-3 tsp
Green chillies : 3 – 4 or according to taste
Salt: as per taste
Coriander(cilantro leaves) – small bunch chopped finely
Cashewnuts – few whole or broken, roasted or fried (optional, for garnish)

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Spicy Rasam-andhra style | Tummykhush


Rasam/charu is an integral part of South Indian meal. Laden with healthy spices and condiments, it is does loads of good to the digestive system specially for upset stomachs. Traditionally, making rasam is a little lengthy process consisting of making a base with water, tomatoes, tamarind , salt and rasam powder and then tempering with standard south Indian condiments.

But what fun is life without some short cuts. So I decided to make the rasam in the reverse process more due to shortage of utensils that shortage of time. And it turned out pretty good. So here I am posting the recipe. As this is an unplanned post, I do not have enough pics. Will try to update them at a later date. For now though, here is the short cut one pot spicy rasam recipe.

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Egg Porutu / Spicy scrambled eggs – indian style | TummyKhush


Bangalore is famous for its fresh vegetables fruits and leafy vegetables. The sight of the fresh aromatic vibrant greens with the mud from the fields still sticking to roots inspires me to get cooking. :P. The freshest greens would be usually available with the carts on the road sides. I usually prefer to buy my coriander and curry leaves with these guys coz the aroma of these greens definitely adds to the flavour of whatever you are cooking. And I cant do without fresh corinder. You would always find a bunch of coriander in a plastic container in my fridge. I find the best way to preserve coriander for a longer time is by chopping off the roots from the coriander bunch and then storing it away in an air tight container in the fridge.The most frequently available greens is Pudina or Mint leaves and I try to use it as much as possible in my dishes. I am an Eggitarian and I love anything to do with eggs (except boiled eggss :P) and i keep experimenting with different ingredients to come up with the best possible scrambled eggs which is one of my all time favourites.

I came up with a good way of making a spicy scrambled egg and here is how I made it.

You would require:

Eggs-  2
Jeera/Cumin Seeds –  1 tsp
Onion – 1 medium chopped

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