Thai Green curry with vegetables

Time for some Thai! Another quick and easy recipe for a busy weekday dinner- very few ingredients needed if you are using a green curry paste like I did.

I have made Thai green curry paste before but this time I felt like Thai and did not want to use the pestle & mortar! So I went for the Tesco Thai green curry paste which turned out to be quite good. If you want to make your own you could follow the steps detailed here-


Thai Green Curry

Thai Green Curry



Oil- 2tsp

Thai green curry paste-3 to 4 tbsp

Coconut milk (tinned)- 1 tin



Baby corn- 6 to 8

Salt to taste




1, Chop all the vegetables and keep aside

2. Heat oil in a pan

3. Add peppers and fry for a minute

4. Next add the other veggies and fry for a couple of minutes

5. Add the green curry paste and fry for a minute

6. Now add the tinned coconut milk and mix well

7. Add some water if you feel the curry is too thick

8. Add salt to taste

9. Bring to boil and simmer for a couple of minutes

Take off heat and serve with rice 🙂 Tasty Thai!


Thai Green Curry

Thai Green Curry


Spaghetti with garlic, pepper & stir fried green beans

Lazy Sunday and hunger strikes. I needed something that was quick and easy to prepare but tasty at the same time. We had been to Rome in May and the food I ate there was mouth watering. I had half a pack of spaghetti and a pack of green beans in the fridge. I came up with the below recipe based on the Roman flavors that I had tasted when on Holiday. It is quick and easy with literally no preparation required and was on my plate in 20 minutes!





Spaghetti (as required)

Olive oil- 3-4 tbsp

Red chilli-1

Garlic pods chopped into small pieces- 3

Black Pepper powder (freshly ground)- 2 tsp

Oregano- 1 tsp

Salt to taste

Pack of Green beans for the stir fry


1. Heat water in a pot and bring it to boil

2. Add salt to taste and the spaghetti and cook as per instructions on the pack

3. When done, drain the spaghetti and keep aside

4. In a pan (or you can use the same pot) heat 2-3 tbsp of Olive oil

5. Add the red chilli, garlic, pepper and fry for a couple of seconds.

6. Now add the spaghetti and mix so it is coated with olive oil

7. Add the oregano and salt to taste

I stir fried some green beans in olive oil to go with the spaghetti. Just add some salt and pepper to the stir fry to add some flavor and voila! Sunday lunch is ready 🙂 As promised- quick, easy & delicious!





Gobi Manchurian – Cauliflower Fritters

It was a Sunday and I was craving for something spicy and tangy. We were also expecting some guests in the evening and I had to prepare some snack which I could serve them and satisfy my yearning as well 🙂 After much contemplation, hubby was off to the store to get Gobi and other ingredients that were missing from my cupboard. How I love him for that 🙂 I have made it dry so it can be eaten on its own.
Gobi Manchurian is the Indian version of Chinese food. Chinese food made with ingredients available locally and with a taste that suits the local palette. It has a spicy, tangy, sweet flavour to it.
Here’s the recipe ….


I whole Cauliflower
Oil for deep frying

For the dip-
1 cup Maida flour (or all purpose flour)
1/4 cup Corn flour
1 tsp Chilli powder

For the sauce-
Oil -2tblsp
Garlic -6-7 pods (finely chopped)
Ginger -1 inch  (finely chopped)
Green Chilli – 5-6 (finely chopped-depending on how spicy you want it)
Onion -1 cup (finely chopped)
Soy sauce -3-4 tblsp
Ketchup -3/4 Cup
Chilli sauce – (Optional)
Salt to taste (take care when adding salt as Soy sauce already contains salt)
Coriander Leaves for the garnish


1. In a bowl, mix together all the ingredients for the dip with a little water to make a semi-thick batter.
2. Heat enough oil for deep frying.
3. Separate the cauliflower florets, dip in the prepared batter and deep fry in the oil until golden brown.
4. Transfer onto a plate and complete the same for all florets.
5. In another pan, heat 2tblsp oil, add garlic, ginger and fry for a few mins until it loses its raw smell.
6. Add the chopped chilli and onion and fry until it turns transparent.
7. Now add the saoy sauce, ketchup, chilli sauce and salt to taste. Simmer for a couple of minutes. At this point, you can add water if you want to achieve a gravy consistency. If you just want an appetizer, drop out the water bit and continue…
8. Add the deep fried florets into the sauce prepared and mix.
9. Garnish with coriander leaves and serve hot.

Watercress with Butter beans recipe

This is my first post for my cooking section. I used to occasionally cook before, but had to learn to cook new and interesting stuff once I got married 🙂 As me and my hubby both hate to eat the same food again and again, I try to research and get new recipes, so we have something different almost all the time. Only exceptions being those days when I don’t have anything in the fridge or I am not in the mood to do any cooking 😛 Most of the food I prepare is Indian cuisine but I have also tried my hand at various other cuisines as well. I love preparing Chinese, Thai, Mexican, Italian food.
Coming to this recipe, watercress is supposed to be the natural super-food brimming with a range of essential vitamins and minerals.”Watercress is brimming with over 15 vitamins and minerals, gram for gram containing more vitamin C than oranges, more calcium than milk and more iron than spinach. Research is also highlighting its role in the fight against cancer”-
I prepared this recipe one day when I found nothing other than watercress and butter beans in my kitchen. This is a very simple, easy and quick dish. OK! here it goes……
Watercress- 1 bunch ( around 2-3 cups)
Butter beans- 1 tin (around 1 cup)
2-3 green chillies
Ginger-chopped or paste- 1 tsp
Garlic-chopped or paste-1tsp
Onion-1/2 cup (I used Red onion)
Asafoetida- pinch
Cumin seeds-1 tsp
Oil- 2 tsps
Garam Masala- 1/2-1 tsp
Turmeric powder- 1/4 tsp
Yogurt- 2 tblsp
salt to taste
grated cheese to sprinkle
1.Heat oil in a pan and add cumin seeds.
2.Once they start to splutter, add asafoetida, green chillies, ginger, garlic. Sauté till the raw smell goes off. 3.Add onions and stir till they turn transparent.
4.Add watercress and stir for a few minutes till they start to shrink.
5.Add the butter beans and stir for a couple of seconds.
6.Add the turmeric powder, salt, yoghurt and sprinkle some water if its too dry.
8.Add garam masala and simmer for 2-3 minutes.
Remove from heat, sprinkle cheese on top and serve hot with Rotis or rice. I used this as a filling in Jalapeño and pepper wrap and it turned out to be very tasty!