Festive Food: His Cooking Event

You are thinking what is this? Let me explain then, I was thinking of this event for more than a year now, the idea came to me from one of the boutique near my office which use to display a very eye catchy apron which says "I'm better in bed" ;)  So from that apron I thought let's see how the men in our life are in kitchen, funny rite?

And since festive food didn't had any event for long I thought this is the perfect time for me :) but before posting the event details I did a quick check with FB friends about their better half cooking skills and I was impressed with the response, interesting and funny at times. 

This event is pity simple as always festive food events.  All you have to do is make your hubby, fiancee, boyfriend, Dad, brother or any guys cook, that's all folks you have to just blog it.  Well I know it's not all that easy for some of us so here is the idea or say rules

1.  Cooking has to done by Him (a him may be your husband, Dad, Father-in-law ;) brother, boyfriend etc etc)

2. You can guide along the person like what is where in kitchen (since the HIM species rarely make appearance in our kitchen, if at all any) but it's shouldn't be like you can doing all the cooking and HE is only standing by and watching ...nope nope not accepted gals !

3. Cook anything, it's doesn't have to be fancy dish.  I shall accept tea, toast, omelet too :-)

4. Boiled water is NOT accepted !

Fair enough? Now let's talk about the benefits of this event.  First thing you can enjoy HIS cooking, second thing no more excuse like He doesn't know anything about cooking, third you may start teaching your hubby cooking  (interesting rite?) and most important have fun cooking/learning together.

So gals let's get started, trust me you are going to thank me for this :-)

Send in your entries by 15th June 2010

  • Old entries are accepted as long as you link back to this page.
  • Please link back to this event announcement. I would be glad if you can include Logo. There are no restrictions on the number of entries.
  • Send in your entries at Indian.festivefood@gmail.com with below mentioned information and subject His Cooking

* Your Name:

* Dish Name:

* Blog’s Name:

* Blog URL:

* Post URL:

* Picture(s):

  • Non Bloggers no need to get upset, email your recipe along with the picture. I will post it on your name and include it in the round up.
  • Do write anything special you want to share about HIM or if possible perhaps a pic of HIM cooking in kitchen? ;)

Make sure you don't not expect any excuse and make him prepare something.  Also help me to spread the word about the event.

Chicken Curry | Chicken in Onion Gravy Recipe

Chicken Curry in Onion Gravy or Onion Chicken curry is chicken cooked in onion paste and spices. This curry is very delicious and same time it's quite easy to prepare too. If you are bored of your routine chicken curry then you should try this, everyone loves this curry and I make this mostly for guests and they simply adore this recipe. 

Chayote ~ Chow Chow Chutney

I had a large chayote with me almost ready to declare dead, so it was time for me to save the life.  Half of the chayote/chow chow I used in daal which was already a little of too much for two people.  So after thinking a while what to do with the other half I decided to make chutney,  I add this and that and got a yummy end product.

Before moving over to recipe let's have a look at the facts about Chayote (source: wiki)

The chayote (Sechium edule), also known as chuchu, sayote, tayota, choko, chocho, chow-chow, christophene, mirliton, vegetable pear, and pear squash is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash.

The chayote fruit is used in both raw and cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lemon or lime juice. It can also be eaten straight, although the bland flavor makes this a dubious endeavor. Whether raw or cooked, chayote is a good source of amino acidsvitamin C. [to read more click here]

Interesting rite? I'm thinking about making salad or salas ..ummm how that will be!  Anyways so let's have a look at the recipe now.


Chayote/Chowchow - 1/2 fruit or 1C chopped

Green Chili - 4 small [to taste]

Cumin Seeds - 1tsp

Urad Daal - 1tsp

Tamarind - a small piece [ replace with lemon juice if preferred]

Coriander Leaves - 2-3tbs [chopped]

Oil - 1tbs

Salt - to taste

Water - to grind


1. Wash, peel and chop chayote in medium size chunks

2. In a pan heat oil, add cumin seeds and allow to crack. Add urad daal and fry until turn golden.

3. Add green chili, chayote and saute in medium heat for 5mins or until cooked.

4. Place chayote pieces in a mixi jar or blender once cooled and grind along tamarind, coriander leaves, salt and little water to smooth paste.

Our chutney or dip is ready.  I didn't had much of coriander leaves otherwise the colour would have been green.  Also one can replace the green chili with dry red chili.  Add curry leaves, mustard seasoning, I prefer mine just like this.

Enjoy your day.

Sago Muruku - For Indian Cooking Challenge

So here comes my first post for Srivalli's Indian Cooking Challenge, though I wanted to participate for long &  it never happen but this month was quite tempting so I thought why not and here am.  Before moving over to muruku let me declare that what am sharing below might not be upto many of your standards.

I never made muruku before and in my first attempt itself I tried something new, well I do this most of the time :-).  I had issue with muruku shape but what's there in shape ;) all matters is the taste right? And also their were bit hard, I'm not sure where I really went wrong, perhaps need to knead the dough more.

I followed Srivalli's recipe with just little changes required. 


Rice Flour - 2 cups
Besan/Chickpeas flour - 1/2 cup
Fried gram flour - 1/2 cup [daliya flour]
Sago - 1/2 cup
Salt to taste
Curd - 50 gms (half of half cup)
Chili Powder - 1/2 tsp [according to taste]
Water - 1 1/2 cup [more if required]


1. Soak Sago in Butter milk for 3 hrs, do ensure that you soak it enough else there's risk having the sago burst.
  •  I soaked the sago for 6hours; first in 1/2 cup buttermilk [buttermilk little more than just covering the sago]  I check the sago after  1 hour and found it has soaked all the buttermilk, so I added 1/2C more water and added another 1/2C water after 2 hours of soaking since the sogo was not fully soaked by then.  So do keep checking the sago or add enough buttermilk.  Though I didn't had any sago bursting problem. 

2. Fried gram flour is daliya/fried chana dal flour.  One can grind daliya at home. For me 1/2C of daliya makes 1/2C+3tbs of daliya flour, so I kept side extra 3tbs of flour.

3. Mix all the flour together, heat 50 gms oil, mix to the flour along with salt and chili powder. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency.

4. Heat oil for deep frying. In the muruku achu/maker add the dough.

5. When the oil is hot, press down directly rotating the achu/maker forming circle. [Alas....which I couldnt :-( ]

6. Cook on medium flame to ensure the muruku is cooked well.

So here is our Sago Muruku...so the highlight is ofcourse the cute looking sago.

Other Sago (sabudana) Recipes you might like
Enjoy your day...

Chilli Chicken | Chili Chicken Recipe

Chili Chicken is popular Indo-Chinese recipe and if you eat chicken than this is a treat.  My sister makes some really good chili chicken and while we visited her she made this.  Though the ingredients and method looks long and complicated but if all the ingredients kept ready then it's easy and quick recipe.  Have it as started or side dish and enjoy.


Boneless Chicken - 400 gms
Carrot - 1/2 diced [square pieces]
Capsicum - 1/2 diced [square pieces]
Onion - 1 diced [square pieces]
Spring onion - 2 tbsp chopped
Garlic paste - 1 tbsp
Green chili - 1 tsp minced
Egg - 1
Cornflour - 2 tbs[
While Cashews -  18 to 20 pieces
Dry red chili - 10 sliced
Black pepper - to taste
Ajinomoto - a pinch (optional)
Dark Soy Sauce - 1 tbsp
Chili Sauce - 1 tbsp
Vinegar - 1/2 tsp
Sugar - 1 tsp
Salt - to taste (if required)
Oil - to deep fry + 2 tbsp oil
Water - 1/4 cup


1. Marinate clean and washed chicken with 1/2 tbsp garlic paste, 1 tbsp cornflour, salt, egg, minced green chili for 1 hour or more. 

2. Dissolve 1 tbsp of cornflour in 1/4 cup of water and keep aside.

2. After 1 hour deep fry the chicken pieces [add more cornflour if required] and keep aside.

3. In a pan heat 2 tbs oil, add garlic paste, onion and saute for minute, add dry red chili, cashews  & mix well.

4. Add diced carrot and capsicum and saute for 2-3 minutes in high flame.

5. Now add fried chicken pieces along with pepper, soy, chili sauce, ajinomoto (if using), vinegar, salt, sugar and stir well.

6.  Add dissolve cornflour mix and stir well for a minute or until chili chicken becomes dry.  Add half of the chopped spring onion and stir.

Garnish with remaining spring onion and Serve hot.

Fusilli with Stir fried Veggies

This is one pasta recipe which is quick, easy and tasty.  U got to try it to believe ;) just like me.  When my sister told me about this recipe I was bit skeptical but I'm glad that I tried it and amazed with the dish. 

Along with pasta I tried a quick fix garlic bread, broccoli & potato salad along with mix veggie soup;  what a meal huh? Well, all of these are pity easy and quick to make so no worries.

All we need for 2 persons:


Fusilli - 1 cups [ use any other pasta type ]
Olive Oil - 2 tbps
Garlic pods - 2
Veggie - 1/2 cup [ any thing of your choice, I used capsicum, carrot and beans]
Dry red chili - 6 [ according to taste ]
Italian seasoning - 1tbs [ any seasoning of your choice ]
Salt - 1 1/2 tps [according to taste ]
Water - 3-4 cups


1. Boil pasta in lots of water 1/2 tsp of salt and oil.  Once pasta cooked drain and run over tap water for 1-2 mins and keep aside.

2. Slice all the veggies and red chili, mined garlic.

3. In a pan heat oil add garlic and fry for a min followed by dry red chili and saute for a minute too.

4. Add all the veggies and fry 3-4 minutes in medium heat or until the veggie become tender.

5. Add cooked pasta and season with salt, Italian seasoning.  Give a good stir, cook for 2mins. 

This goes to Sowmya's Cooking with Pasta.  Along with my other old dishes.

Pasta with Stir fried Veggies

Spinach Spaghetti with Tomato Sauce

Pasta with Tomato Sauce

Fusilli with Eggplant

Enjoy your meal.

Seviya Kheer/Semiya ~ Vermicelli Pudding




I was clearing some stuff and found this photos in my folder which were lying there for ages now and then came the perfect opportunity to publish it for Shama’s  Kheer Festival


I believe that every things can be made in thousands of different way, which is same for Seviya Kheer or Semiya.  There must be so many different method and mine changes every then and now too, but that's what keep cooking interesting isn't it?





So here is my version:


Seviya/Vermicelli - 1/2cup
Milk - 2 cups
Sugar - 4 tbs [ to taste]
Cardamom powder - 1/2 tps
Cashew - few
Raisins - 1 tps
Pistachio - few [chopped]
Ghee/Clasified Butter - 1tbs [optional]



1. In a pan heat ghee, fry the cashews & keep aside OR dry roast the cashews in case of not using ghee.

2. In a same pan fry the seviya until golden brown and keep aside OR dry roast the seviya in case of not using ghee.

3. Boil milk & add fried seviya, sugar, half of cashew, raisins & pistachio.

4. Cook for 3-4 mins until seviya gets soft on medium flame.

5. Garnish with remaining nuts.  Serve hot or cold.


Enjoy your day…