Tag Archives: food bloggers

Aloo Palak Stir-Fry


Recently I got to taste this combination in one of the restaurant, it was delicious. And so thought of preparing it at home, it came out well. I have accompanied it with steamed rice and sambar. Let us move on to the recipe…

Aloo Spinach Stir-Fry

Aloo Spinach Stir-Fry


  • Palak – 1 bunch
  • Aloo / Potato – 4 nos (medium sized)
  • Onion – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – a pinch
  • Chilli powder – ¾ tsp
  • Salt to taste
  • Oil – 3 tbsp.


  • Take out the palak from the stalks, wash them in running water, drain the water and keep it aside.
  • Peel and finely chop the onions, keep it aside.
  • Pressure-cook the potatoes for 2 whistles, remove the lid when the pressure subsides.
  • Drain the water, rinse the potatoes in running water and roughly chop them. Keep it aside.
  • Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn transparent.
  • Add in the palak leaves and cook for few mins, sprinkle little water, cover and cook until the palak is cooked.
  • Add in the potato pieces, along with salt, turmeric powder and chilli powder. Cook until the raw smell goes off.
  • Cook until the masala gets blend well with the veggies.

Serve hot. Goes out well as side dish for lunch or as side dish with chapathi or roti for dinner.

Chef’s Basket with Something Cooking Event


Last Saturday got to attend a cook-off event hosted by Chef’s Basket with Something’s Cooking. We were on time to the event – the studio – something cooking looks stunning with attractive colors over the wall, and their interiors are mind blowing. I was like admiring the studio, well-spaced with beautifully set modular kitchen cabinets and too many ultra-modern equipments.

About Chef’s Basket: Chef’s Basket believe in the art of cooking and also they believe that with a little help anybody can cook. This resulted in their products – Noodles and Pasta with most authentic recipes from around the world. They say that their food is natural with no artificial preservatives or added colour. For more details about Chef’s Basket and their products, check out: http://chefsbasket.com/.

Coming to the event – The event was hosted by Chef’s Basket, not only me few of my foodie friends were also invited for the event. We had a lovely evening, first of all we were given a brief section about story of chef’s basket and their products. Secondly, we were introduced to the cook-off section, we were divided to team and there was totally 8 teams with 3 to 4 participants. I was with the second team and it’s me, Mahima Koteshwar, Bijan Mishra and my daughter – Hiranmayi who joined the hands for the event.

We were asked to cook 2 varieties of chef’s Basket products – cooking of the first dish was purely based on their way, which we get to know from the packets and it was KHOW SUEY Noodles – Spicy creamy noodles from Burma and Northern Thailand. And the second one was CHEESY ALFREDO Pasta – here was the twist, we wanted to make use of the ingredients in the packet but in unique way. We have cooked the pasta by following their procedure and as a twist, we halved capsicum, de-seed it and then cooked the capsicum in olive oil for a while, in all the sides. Then filled the capsicum with pasta, topped it with little shredded cheese and served hot.

After all the cook-off, there was a product launching section – yeah, they have launched their Dinner Box and Tiramisu.


Also we got a gift hamper with four of the Chef’s Basket product. Thanks a lot for Naveen, Sumangala (Chef’s Basket) for the invite and Something’s cooking (studio) for making it possible.

Bengali Food Festival – Rannaghor @ The Pink


It was last week got an invite for Bengali Food Festival @ The Pink Poppadom, Hyatt, Bangalore. I reached there around 7.30, the place was too good, with beautifully decorated interiors.

The Pink Poppadom - Hyatt Bangalore MG Road Menu, Reviews, Photos, Location and Info - Zomato

The best place which works out a lot for romantic dinner: P. I ordered for a non-veg thali, there was variety of dishes which were presented in earthernware. I liked the way of presentation, food got started from Starters till the dessert.


All the food were heavenly, I liked them to the core. Thanks for the invite @ The Pink Poppadom, Hyatt, Bangalore. The price was reasonable – Veg meals – INR 1200 and Non Veg meals – INR 1500.

Non-Veg meals – Steamed Rice, roti or rumali roti, a chicken curry, a mutton curry, aloo posto, mixed vegetable stir-fry, poori, a dal, pappadam, sweeten buttermilk, Rasgullas.