Yam in Yogurt Gravy For His Cooking Event

This is one of treasured recipe prepared during festive season, to be specific 3rd day of Diwali prayers are held for cows in my in-law place. And yes, this dish was introduced to me by hubby.  He makes this so perfect; we all are big fan.

I wanted to blog this recipe for long but never manage to take pictures and when this time he got yam and prepared it, I happy took the pics for my reference and include this in Festive Food: His Cooking Event.

Let's go straight to the recipe now.

 Serving ~ 4 persons


Yam - 400 gms
Onion - 2 large
Tomato - 2 medium
Green chili - 3
Sour Curd/Yogurt - 1/2 cup
Ginger-garlic paste - 2 tsp
Red chili powder - 2tsp
Turmeric - 1tsp
Coriander Powder - 1tsp
Garam Masala Powder - 1tsp
Bay leaf - 1
Salt - to taste
Oil -
Water -


1. Wash and pressure cook for 2 whistles or boil the yam. Chop the onion, tomato, chili and keep aside.

2. Peel yam skin, chop in medium size and deep or shallow fry the pieces and keep aside. Hubby did shallow frying. [ the fried yum looks so gud isn't it? It taste wonderful with some salt sprinkle over it, try one piece and you can't resists :) ]

3. In the same pan add 2-3 tbs oil and heat.   Add bay leaf stir for 30secs, add chopped onion, chili,ginger-garlic paste and saute until golden brown.

4. Add all powder masala, stir well and cook for 2mins.  Add chopped tomato and stir.

5. Cover the pan and cook in medium flame until tomato turns soft.  Add salt and fried yam, stir gently everything.

6. Beat the curd and add with yam, add 1/2 cup water and mix gently everything. 

7. Cook for 2 mins in medium heat or until gravy become thick.  Add 2 cup water, stir well and cook until a boil comes.

8. Switch off gas, cover the pan and keep for 10mins.  The gravy will become thick, don't let the curry sit for long, yam will absorb all the gravy.

Enjoy the delicious yam curry with rice,  he also made bitter gourd stir fry for our lunch.

Enjoy your day.

Potato Stirfry and Cumin Raitha

So am able to see few post now where the cooking is done by Hubby and it's wonderful to know how creative they are, great going gals...keep this going for His Cooking Event :)

Coming now to my post; last week DH prepared his signature dish Tehri (fried rice), the recipe for that coming up later. I prepared simple potato stir fry and jeera raitha as side dish and we had a complete yummy meal. 

Potato Stir Fry

Serving: 3 persons


Potato - 4 medium
Cumin Seeds - 1 tsp
Red chili powder - 1tsp
Coriander powder - 1/2 tsp
Turmeric - 1/2 tsp
Salt - to taste
Oil - 2 tbs

1. Wash and peel potato and chop in small pieces.

2. Heat oil in a pan, add cumin and allow to crack.

3. Add potato and fry until potato half cooked around for 5 mins in medium heat.

4. Add all the powder masala and salt.  Give a good stir and cook for another 5 mins or until potato is cooked fully.

Enjoy simple and tasty potato fry.

Cumin/Jeera Raitha

Serving: 2 persons


Yogurt/Curd - 1/2 cup
Cumin powder - 1/2 tsp
Red chili powder - 1/4 tsp [optional]
Boondi - 1tbsp [optional]
Salt - to taste


1. Beat the curd, add salt, 1/4 tsp of cumin powder and stir well.

2. Garnish with remaining cumin and red chili powder and boondi if using.

Enjoy the simple yet delicious raitha

Enjoy your day...

Poha & Tea for His Cooking Event

One of these days DH made Tea & Poha for breakfast and it came as a good surprise for me, unfortunately I got busy with office work and couldn't take pictures for long time and the poha become a little dry but still I got my perfect entry for Festive Food: His Cooking Event and also to Niloufer's Twenty-20 Cooking Event

I have posted Poha recipe here

And this post goes to my own His Cooking Event

Have a nice day...

Sprouted Moong Daal Khichdi

I always feel to prepare something light, easy and quick for Saturdays lunch and mostly end up with Khichdi or simple daal chawal.  I had sprouted some moong daal and made the khichdi with some for a change.  One can use regular moong daal or any other daal & to make the khichdi a little more interesting normally I add few veggies. 

So here is one of simple version of khichdi

Serving ~ 2 persons


Sprouted Moong Daal - 1/2 cup
Rice - 1/2 cup
Carrot - 1 medium size
Tomato - 1 medium size
Green Chili - 3
Turmeric powder - 1/2 tsp
Salt - to taste
Water - 2 cups or more

For Tempering:

Ghee/Oil - 2 tbs
Cumin Seeds - 1/2 tsp
Dry Red Chili - 1-2
Garlic - 2 pods


1. Wash and soak rice for 10 or 15mins [soaking is optional] and keep the daal ready.

2. Chop carrot, tomato and slit green chili.  Crush the garlic and keep aside.

3. In pressure cooker add rice, sprouted daal, tomato, carrot, chili, salt, turmeric and add 2 cups of water.

4. Pressure cook for 3 whistles

Prepare a tadka/tempering with oil or ghee. 

5. Heat oil/ghee add cumin seeds allow to splutters, add crushed garlic and dry red chili and saute for a min.

6. Once cooker release the pressure, give a gud stir to cooked rice & daal.  Add little more water or adjust salt if required.

7. Pour the tadka over khichdi and enjoy hot with pappad, pickle, curd. 

And sending this to Sara's CWS: Cumin Seeds a event started by Priya and to Susan's MLLA#23

Enjoy your day...

Tandoori Chicken on Stove top

This is again made by sis along with Chicken Gravy.  She made these for starters and these sell very fast, unlike my previous Tandoori Chicken which was prepared in microwave this she had made on stove top but the result was just awesome. 

Before moving over to the recipe a reminder to all about Festive Food: His Cooking Event, do send in your entries.


Chicken - 200 gms (boneless)
Capsicum - 1/2 [chop in square]
Onion - 1/4  [chop in square]
Butter - 3 tbs

For marination:

Ginger-garlic paste - 1tbs
Lemon Juice - 1tbs
Redchili powder - 1 tps
Turmeric - 1/2tps
Tandoori Masala powder - 1 tps
Black pepper - 1/2 tps (freshly crushed)
Salt - to taste


1. clean, wash and cut chicken in medium cubes.

2. Dice onion (separate each layer of onion) capsicum in same size, shape and keep aside.

3. Marinate chicken with all ingredients for marination 1-2 hrs, the longer marination the better.

4. Heat a pan add 1 tbs butter, add onion & capsicum and saute until capsicum gets tender for 5mins in high flame do stir in between to avoid burns & keep aside.

5. In a same pan add again 1 tbs of butter allow it to melt now add the marinated chicken and cook in high flame for 5mins tossing in intervals.

6. Add remaining butter and cook in medium flame for 8-10mins or until chicken become tender. 

7. Add capsicum and onion and toss well and cook for 2 mins, add little more butter if required.

**To save time one can cook the chicken in microwave for 5mins after marination.

Have a nice day...

Green Apple & Coriander Chutney


This one has been one of the regular whenever I have old leftover green apple.  I tried this and that of everything few times and concluded the below gives  the best, easy and tasty chutney. 

One can try this chutney with anything, I have tried with upma, dosa, chips, crackers.  I did tried as bread spread and even as replacement of green chutney in bhel puri...yup I used it in bhel puri and didn't missed the green chutney.  So we can try this with anyone it's just how much we want to experiment ;)


Green Apple -  1
Green Chili - 2 medium size [according to taste]
Coriander leaves - 10 stems
Garlic - 1 small pod [optional]
Salt - to taste
Water - if required


Grind all the ingredients into smooth paste.  Add water if required, normally I don't add water.  This is such a simple chutney and taste great.

Here a great combo along with upma.

And these lovely chutney goes to Preeti's Green gourmet event happening in her lovely blog - W'rite' Food
Also  to Niloufer's Twenty-20 Cooking Event

Enjoy your day..