Wednesday, July 31, 2013


I have already wrote about how cooking become my hobby and a topic of interest. Another of my interests is Travelling and photography as a hobby. I never miss a chance to have some tour never forget my trusted companion, the Camera. But contrary to my interest, I'm very unlucky in that matter and chances to have official tours, i.e. tours organized from college or institutions, are always nil. Always I miss it and now also. The recent incident is that the college I'm teaching use to organize one week tours and I was expecting to have fun during that. But as my luck favoured, that was cancelled due to some reasons. But these doesn't pull me back of my interest. I goes around on holidays and during college life, even bunking the classes (really I'm missing those days with my college friends). I have a good friends circle which is always ready to have some quick planned tours and still its same. So I have went so many places with my friends and enjoyed it to the fullest.

Even if I travel by bus or train, I never miss a chance to taste items something new (and fortunately, till this day, that didn't affected my health too). And when I plan to go to any new place, I always to a quick search on what is importance of the place, what are the sites to visit and of course, about the traditional food of the place which I always try to have a taste of. I always try to sort out the recipe of those preparations and if its an easy one, which can be made with the facilities of my bachelor kitchen, i will give a try too. Contrary to much persons going to a different place and search for their own food, like south Indian going to North Indian and searching for Masala Dosa, I also enjoys the street side chats which will be always differ from one places to another. These different tastes always pleasures me a lot.

These travel always inspired me in cooking. Seeing different persons and different places and tasting different foods as always a great experience to me. Even though I'm a big fan of spicy foods, I enjoys every tastes equally. And travelling will give u new ideas of cooking and of new dishes.

Now I'm in train on the way to home for a small vacation and in this travel I came across a new chat which is a mixture of two chats I had tasted before, i.e., Kadala Sundal, a snack from Tamil Nadu and the regular vegetables salad. But this is of a new taste and I really enjoyed it. It is an easy one to prepare and really enjoyable if you are a fan of salad and chana. I will publish the reciepe now and post the photo when I prepare it after getting home.

Now let me come to the recipe. It is an easy-to-prepare chaat recipe rich in protein and fibre content and a nice choice for my friends going for Iftar.


1. Chickpea/Bengal gram (Chana)- 1 cup, soaked overnight
2. Onion- 1 no., finely chopped
3. Cucumber- 1 no., chopped
4. Tomato- 1 no, chopped
5. Green Chili- 1 no., finely chopped
6. Coriander Leaves- a handful, chopped
7. Lemon Juice- 1 tsp. or of 1/2 lemon
8. Chaat Masala- 1/4 tsp.
9. Salt- to taste


1. Cook chickpea along with some salt till done (3 to 4 whistles in pressure cooker at medium flame). And Keep it aside. (N.B: don't get it smashed)

2. Take chopped vegetables and cooked chickpea in a bowl and add Chat Masala and salt and mix it well. (Add 1/4 tsp. Chili powder if you need it more spicy)

3. Then add the lemon juice just before serving and mix roughly. (N.B: Will be refreshing if it is chilled before serving)

4. Garnish it with chopped coriander leaves and serve chilled.


Tuesday, July 30, 2013


It is another shake with a blend of banana and hocolate along with richness of nut and milk, a favourite of mine even from my childhood, also called Sharjah Shake. It is the most preferred during the outing at those times and still love that mix of taste. It is also an easy to prepare thick healthy drink which is yummy and chocolaty.


1. Ripen Banana - 2 no, chopped
2. Chocolate powder – 1 ½ tsp. (I used Bournvita - 3 tbsp.)
3. Cashew nut- 5-6 nos.
4. Milk – 500 ml, frozen (freeze the for about 2-3hr before preparing)


1. Blend chopped bananas with half of milk till smooth.

2. Then add cashew and chocolate powder along with rest of the milk and blend again.

3. Transfer it to a mug and add ice cubes if needed.

4. Put some chocolate chips over the shake and serve chilled.


Dates blended with ice cream gives out a rich creamy milkshake with a light vanilla taste which is yummy, and healthy too. Dates are sweet by itself, so did not feel the need of any sugar and can unwanted sugar too. Dates have always acted as a natural sweetener in many recipes, even in some desserts. This is yet another recipe which needs less effort and time for preparation and is tasty as well as healthy.

In view of Ramadan, Fruit Dates hold a special place in Islam, as according to Hadith, Prophet Muhammad used to break his fast with dates. Dates are an inseparable part in Islam customs and there are countries where dates and milk are the main food items for Iftar during Ramadan. And when talking about its dietary benefits, eating dates during Ramadan provides a wide range of vitamins. Dates are high in vitamins A and B6, folic acid, potassium, natural sodium, iron, and magnesium and have high dietary fiber content (6.5-18 percent), which prevents any constipation that might result from eating the traditionally rich foods served during Ramadan. Besides, dates also protect the stomach and intestinal tract from parasites and bacteria, and thus is a good preventive medicine when eating Iftar at unfamiliar locations.

You will love the taste that you won’t limit this shake just for Ramadan, but will have it all summer long, which is a guarantee!!!


1. Dates - 8-10 nos., pitted and coarsely chopped.
2. Milk- 2 cups, chilled (use low fat milk)
3. Ice cream- 1 cup, vanilla


1. Soak the chopped dates in a cup of warm milk for 30 minutes.

2. In a blender, process the dates along with soaked milk until smooth and no chunks of dates are left.

3. Then add remaining 1 cup milk and vanilla ice cream and blending until well mixed.

4. Pour them in serving glasses or mugs.

5. Serve chilled.

- You can add a scoop of ice cream or whipped cream as topping while serving.
- Can add some dates chunks when serving, since it increases satiety as well as feel good to have something to chew along with a creamy drink.

Monday, July 29, 2013


This chaat is totally different from what one would think when hearing of fruits, but a popular street snack of North India, which is not an average fruit salad and not served as a dessert. It's a spicy snack with several types of fruits chopped up and mixed together, seasoned with spices. Of course an easy-to-make iftar dish which needs just about 20 mins, and which gives a satiety and is healthy than any sweets and fats.


1. Apple- 1 nos., cubed into ½ inch pieces
2. Banana- 1 nos., firm banana peeled and sliced into approximately ¼ inch rounds
3. Cucumber- 1 nos., cubed into ¼ inch pieces
4. Green chili- 1, finely chopped (optional, if like it to be more spicy)
5. Mint leaves- a few, for garnishing
6. Lemon juice – 1-2 tbsp., to rub on banana and apple cubes

For Seasoning:
6. Lemon juice - 1 tbsp.
7. Ginger juice- 1 tbsp.
8. Roasted cumin seeds powder- ½ tsp.
9. Sugar - 1 tsp. (optional, if want it more sweet)
10. Salt – ½ tsp.
11. Black pepper powder- ¼ tsp. 


1. In a large bowl combine fruits and cucumber with the green chili. Toss and set aside. (N.B: Rub the lemon juice on the banana and apple cubes, so that they don’t get discolored and also gives a sour hint to the fruits.)

2. In a small bowl, mix all the seasoning ingredients together; making sure that the sugar is completely dissolved.

3. Pour this seasoning over the fruits and mix it.

4. Garnished it with some mint leaves  and serve chilled.

- Chilling it in the refrigerator before serving can make it feel better.
- You can use seasonal fruits or that are available locally, like papaya, grapes, orange, mango, etc., of your will.
- Can also include tubers like sweet potatoes and regular potatoes, which are boiled, peeled and cubed, along with fruits


Banana and milk are two abundantly available foods. So how about to have a quick refreshing Banana milkshake or smoothie. It's perfect for Ramadan because it's quick to prepare but filling. It is one of the easiest item and needs only a couple of minutes to make this yummy for iftar. And in this crouching summer, a cold smoothie with some dry fruits and nuts will always make us feel better. And who said it's only for Ramadan? Enjoy it whenever you want.


1. Banana- 3 nos.
2. Milk- 500 ml
3. Sugar- 2-3 tsp.
4. Ice cubes- 3-4 nos
5. Cashew nut- 4 nos. (Chopped into bits)
6. Dry Grapes- 4 nos. (Chopped into bits)


1. Peel the bananas and cut each into 3 or 4 pieces.

2. Blend the banana with little of milk till smooth in a blender. Then add rest of the milk, ice cubes and sugar, and blend again.

3. Pour it into a glass / mug and serve cold after putting the chopped cashews and grapes over it.

Tips:- Almonds or other dry fruits and nuts chunks can be added to make the smoothie more yummy.

Sunday, July 28, 2013


Another Ramadan has come. Muslim folks from all over the world is celebrating this month with prayers and all day fasting. Ramadan, one of the most celebrated and the holiest Islamic month, falls during the ninth month of the lunar calendar, also called the month of Ramadan. For Muslims, Ramadan is virtuous and significant for many reason. The purpose of Ramadan is to cleanse oneself of all the inner ills and to purify oneself to gain piety from Allah.

Even though Muslims observing Ramadan wouldn't eat or drink during the day time hours, but are recommended to have two special meals during the day: Suhoor and Iftar. Bachelor’s / Husband’s Kitchen is bringing to you Ramadan Special Recipes section which contains some of the easy recipes that can be prepared for Iftar by my Muslim friends, especially bachelors and husbands who are away from home and being in Middle East. Hope that you will enjoy our Ramadan Special Recipes.

Saturday, July 27, 2013


When coming back home from the office, so tired after an hour spend in office and when feeling like no energy left out for cooking, or when checking with vegetable box in late night, only got is some potatoes and onions, this dish is a best option. Potatoes are well known for the characteristic of accepting the taste of ingredient its mixed with will give out a easy and tasty curry even with some masala. And of course a dish which tastes excellent with chapatti, naan, etc. or even rice.


1. Potatoes - 3 (Cut into cubes)
2. Large onions - 2, sliced
3. Tomato - 1, chopped
4. Ginger - 1 inch, finely chopped and grounded
5. Garlic cloves - 5 or 6 nos, finely chopped and grounded
6. Turmeric powder - 1/2 tsp
7. Chilly powder - 1 tsp
8. Garam Masala - 1 tsp
9. Coriander powder - 3 tsp
10. Green Chillies - 2-3, cut lengthwise
11. Curry leaves - 1-2 sprigs (about 8-10 leaves)
12. Mustard seeds - 1 tbsp
13. Oil - 5 tbsp


1. Heat the oil in a kadai and sputter some mustard seeds. Then add the Curry leaves, followed by the chillies and then onion and potatoes. Sauté it at intervals and cook it covered till potatoes are soft enough to cut it with spoon without effort.

2. Now add in the grounded ginger and garlic. Sauté it well till raw smell disappear.

3. Add turmeric powder, chilly powder, garam masala and the coriander powder and sauté it for a minute allowing it to cook in the oil. (N.B: Cautious not to smash potatoes while sautéing.)

4. Then add in the chopped tomatoes and required amount of salt. Sauté till oil separates. (if more of gravy is needed, add a cup of water and allow it to boil)

5. Garnish with curry leaves & serve hot.


Thursday, July 25, 2013


Chicken fry is not a common dish at home as frying will add more cholesterol to the diet and now a days all are so much health conscious.  Everyone goes for grilled or baked chicken or chicken curry. Frying always adds a certain flavour and taste that you cannot enjoy by grilling or baking. And fried in coconut oil is going to double that taste and flavour. Everyone says "Yummy.. Delicious!!"

In Kerala, there is a well-known saying "Eat what you like before you get children or loose your teeth". So check that yummy taste of fried chicken with this recipe, before it is too late.

A rush of taste guaranteed!!!!


1. Chicken – ½ Kg (Medium Size Pieces)
2. Red chilli powder – 1 tbsp
3. Pepper powder – 1 tbsp
4. Turmeric powder – 1 tsp
5. Garam masala powder – 1 tsp
6. Ginger –Garlic paste – ½ tbsp
7. Salt – to taste
8. Water – enough to make a smooth paste of the spice mix
9. Coconut oil – ½ cup (for shallow frying)
10. Curry leaves – 1-2 sprigs (about 8-10 leaves)


1. Wash and clean the chicken and drain the water. Make 2-3 slits over the chicken pieces with a sharp knife.

2. Make a smooth paste with the spice mix and salt. Do a gentle taste test of the mix to make sure its seasoned well. (Be careful – its spicy!!)

3. Apply the spice marinade over the chicken evenly, making sure to get the mix in the slits and all. Keep it for 30-45 minutes.

4. Heat the coconut oil in a frying pan and fry the curry leaves until crunchy and keep it aside.

5. Now fry the chicken pieces in the same oil until its well done and browned slightly on both sides.

6. Garnish it with fried curry leaves, onion and lemon and serve hot.


Tuesday, July 23, 2013



1. Capsicum (Shimla Mirch) - 2 (large, cut into cubes)
2. Potato - 1 (large, cut into cubes)
3. Onions - 2 (sliced)
4. Tomato - 1 (chopped)
5. Tomato Ketchup - 1 tbsp
6. Red Chili Powder - 1 tsp
7. Oil - 4 tbsp
8. Salt - to taste


1. In a medium-sized pan heat oil and fry the potatoes till they turn golden brown. Keep them aside.

2. Fry the onions in the same pan for 1 minute.

3. Add capsicum and fry for another 2 minutes.

4. Add chili powder, tomato, tomato ketchup sauce, salt, fried potatoes and water

5. Mix them up well and leave it covered for 5 minutes

6. Serve hot


P.S: An easy dish tastes great with chapatti.

Monday, July 22, 2013


Mostly, bachelors' kitchen lacks the equipment like mixer or blender to grind or crush and sometimes even a pressure cooker. So here is an easy to cook chicken curry recipe with a "nadan" touch of taste, which can be cooked with just the things a basic kitchen have.


1. Chicken – ½ kg, medium size pieces, cleaned and drained
2. Onion – 2, large, sliced
3. Tomato – 1, medium, chopped
4. Ginger – 1 inch, finely chopped
5. Garlic – 8 cloves, finely chopped
6. Curry leaves – 2 sprig
7. Turmeric powder – ¼ tsp
8. Chili powder – 1 tsp
9. Chicken masala powder – 2 tsp
10. Salt – To taste
11. Coconut oil – 4 – 5 tbsp


1. Heat oil in a pan, and add chopped ginger and garlic. Saute it for 10 seconds.

2. Now add sliced onion and saute till its golden brown. (cover it with lid and saute at intervals, so it get cooked fast)

3. Then add turmeric powder, chili powder and chicken masala powder to it and saute thoroughly and allow it to cook in oil till the raw smell fades.

4. Add chopped tomato and required salt. Mix it and cover the lid for 1 minute.

5. When the oil separates, add the curry leaves and mix well.

6. Now add the chicken pieces and ¼ cup of water and mix it nicely to make sure the masala has been spread thoroughly all over the pieces. (N.B: Don’t add more water since there is water in chicken, which will come out as it gets cooked)

7. Cook it for 20-25 minutes with lid covered and saute at intervals.

8. When the pieces are cooked, garnish it with some fresh curry leaves (or mint leaves) and keep till close till been served.


Sunday, July 21, 2013


A tasty chicken recipe with a crispy touch, which will tickle your taste-buds, which you can have with tomato sauce or green chilly sauce in Chinese style or onion and lemon to enjoy it in traditional style too. Add a Pepsi or Coke too with it..


1. Chicken - 500 gms (Medium size pieces)
2. Yoghurt - 50 gms
3. Tandoori masala - 2 tbsp
4. Red chilly powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Garam masala - 1/2 tsp
7. Lemon - 1 no
8. Salt - as per taste
9. Oil - for Deep Fry


1. Take a bowl and mix the chicken pieces well with the yoghurt, tandoori masala, garam masala, chili powder, turmeric powder  and lemon juice along with salt. Marinate and keep it for an hour.

2. Boil the oil and start frying the chicken pieces in it. Deep fry it for 10 to 12 minutes at a low flame.

3. Once the colour of the chicken is dark reddish or little brown, remove the chicken from the pan.

4. Sprinkle some garam masala over it.

5. Serve it hot with some lemon piece and onion slices or tomato / green chili sauce and Coke.

Saturday, July 20, 2013



1. Boiled eggs - according to need (Cut in half)
2. Large onions - 2, sliced
3. Tomato - 1, chopped
4. Ginger - 1 inch, finely chopped
5. Garlic cloves - 5 or 6 nos, finely chopped
6. Turmeric powder - 1/2 tsp
7. Chilly powder - 1 tsp
8. Garam Masala - 1 tsp
9. Coriander powder - 3 tsp
10. Green Chillies - 2-3, cut lengthwise
11. Curry leaves - 1-2 sprigs (about 8-10 leaves)
12. Mustard seeds - 1 tbsp
13. Oil - 5 tbsp


1. Heat the oil in a saucepan or kadai and sputter some mustard seeds. Then add the Curry leaves, followed by sliced onion and the chillies. Sauté it till onion is light brown.

2. Now add in the chopped ginger and garlic. Sauté it well till raw smell disappear.

3. Make a paste of the turmeric powder, chilly powder, garam masala and the coriander powder with some oil in a bowl and add it to kadai. Sauté it for a minute allowing it to cook in the oil.

4. Then add in the chopped tomatoes and required amount of salt. Sauté till oil separates. (if more of gravy is needed, add 1 cup of water or coconut milk, and allow it to boil)

5. When the gravy becomes thick, add the eggs & cover it fully with the gravy.

6. Garnish with curry leaves & serve hot.


N.B: If you are adding coconut milk, make sure to add in more chilli powder or green chillies.

P.S: Excellent dish to have with chapatti, naan, etc as well as rice.

Friday, July 19, 2013


Cherupayar koobu thoran is an easy and fast homely recipe high in protein, which suits excellent with both rice and chapatti.


1. Green gram - ½ cup (soaked overnight) 
2. Banana Flower - 1, Medium size 
3. Shallots - 7 nos (if not available, use 1 onion, finely chopped) 
4. Green chili - 2 nos 
5. Red Chili - 3 nos 
6. Coconut - ½ cup, Grated 
7. Turmeric Powder - ¼ tsp 
8. Mustard seeds - 1 tsp 
9. Curry Leaves - 1 sprig 
10. Coconut Oil - 3 tbsp 


1. Boil green gram along with little of salt till done (2-3 whistles in a pressure cooker) and keep it aside. 

2. Remove few of the petals of flower from the outer part. Then chop the rest of the flower finely. Mix 1 tbsp coconut oil with the chopped flower and keep aside for at least 20 mins. 

3. Crush (don’t grind) shallots, coconut, green chili and turmeric powder. 

4. Now in a pan, heat the coconut oil and sputter the mustard seeds. Then add in the red chili and curry leaves (if using onion, add onion before banana flower), followed by chopped banana flower. Saute it and cover with a lid till its done.

5. Then add the cooked green gram and crushed mixture along with needed salt and mix nicely. Cover and cook over low flame for about 10 mins more. 

6. Serve hot chapatis or rice



Theeyal is a South Indian dish (especially Kerala), which is similar to sambar (in Malabar side of Kerala, they call theeyal as sambar, since roasted coconut is added for sambar itself). This dish is a homely dish, which is absolutely a taste-buds tickling and mind blowing experience of roasted coconut with average spicy in nature, for those who love the taste of coconut, that tastes great with rice and chapatti too. 


1. Potato - 2, Medium (Cut lengthwise into 1 inch pieces) 
2. Onion - 1, medium (sliced) 
3. Coconut - 1 cup, grated 
4. Tamarind - small piece (soak in warm water and extract the juice) 
5. Chili powder - 1 tsp 
6. Coriander powder - 1 ½ tsp 
7. Turmeric powder - ¼ tsp 
8. Red chilies - 2 nos 
9. Mustard - 1 tsp 
10. Oil - 3-4 tbsp 
11. Salt - for taste 
12. Curry leaves - 2 sprigs 


1. Heat a pan and dry roast the grated coconut until it turn almost dry. Now add the chili powder, coriander powder and turmeric powder, and saute continuously till the coconut turn reddish brown. Allow to cool. Then grind the fried coconut to a fine paste and keep it aside.
(N.B: Grind the fried coconut mixture till it is grounded to fine powder. Then add ½ a cup water and grind again till it becomes a smooth semifluid paste

2. Now heat the oil in a pan and add the potato and onion along with little of turmeric powder and sauté. Cover it with lid, and allow to cook, while saute it at intervals. 

3. When the potato is done, add the tamarind juice and cook for 1 minute.

4. Add the ground paste and cook for 2-3 minutes. 

5. Add 1 cup water and adjust salt as needed. Allow it to boil. 

6. Now heat oil in another pan, splutter mustard seeds, and then add red chilies and curry leaves. Add it into the curry and serve hot.