Dear Readers!!

Welcome to my world of cuisine.  Here, i have posted my experimental recipes as well as the ones i learnt  from friends/relatives/media and all of them are tasted n tested. The pictures on this site are all my original ones straight from my camera and shall indicate the source if otherwise. Do explore my blog and please hit that “leave a comment” button and record your thoughts n feedback which would be highly encouraging and motivating for me to post more recipes. Thanks for exploring Azee’s Kitchen and stay tuned for more recipes!!

Azeema Shahul

Instant Maanga Oorga/ Maanga Achaar/Pickle

Is there anyone who is not a fan of this spicy, tangy pickle that too using raw mangoes?? Hmm… The very mention of it makes you drool right? The all time favorite accompaniment for all the south indian meals and why not, it’s great with north indian dishes too :-)

Mango Pickle


1 cup raw mangoes cut into cubes
1 tbsp of salt 
1-2 tbsp oil
2 tsp mustard seeds 
1/2 tsp fenugreek seeds 
2-3 tsp Chilli powder
1 tsp vinegar


Add salt, chilli powder and little oil to the cut mango pieces, mix well and set aside for 20-30 mins.Heat oil in a pan and add the mustard seeds and fenugreek seeds. When they pop, turn off the flame and add the cut mango mixture and stir together. The mango pickle will mix well in the heat of the pan. That’s it your instant pickle is ready. If needed, you can add finely sliced garlic pieces, lil asafoetida  for flavor.


Aloo Paratha

Paratha is an Indian flatbread made of Wheat flour and it can be made either plain or stuffed with many different fillings. This paratha made with spiced potato filling popularly known as Aloo paratha is one of the most popular punjabi food and is served in all the restaurants which serve north indian food. The best combo for Aloo Paratha is a spicy pickle and slightly sweet yogurt/curd and top the hot paratha with a dollop of butter while serving. Makes a great dinner or at times lunch too.

Aloo Paratha (2)

Wheat Flour – 1 cup
Salt – 1/4 tsp
Warm Water – 1/2 cup or as required
Ghee or Butter – 1 tblsp

For the stuffing:
Potatoes – 2, medium, peeled, boiled, mashed
Red Chilli Powder – a pinch
Coriander Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Chaat Powder – 1/4 tsp
Coriander Leaves – 1 tblsp, chopped


Mix the wheat flour with salt and pour the required water and knead to a soft dough. Cover and keep aside in a warm place for 30 to 45 minutes. Meanwhile combine all the stuffing ingredients and mix well. Make small-medium sized balls of the dough and flatten them.
Roll them into a small-medium cirle on a floured surface. (Sorry i could not click the various steps) Spoon over 1 tblsp of the filling and spread it evenly on one side. Cover it with another uncooked paratha and carefully seal the edges, using little water if required.
Heat a tawa over medium flame. Cook the prepared parathas until reddish-brown spots appear. Flip the paratha and cook the other side for 30 to 40 seconds, adding little oil. Remove and brush the top with melted ghee or butter. Serve hot with curd and pickle.


You can keep the filling which ever way its comfortable for you like rolling the parathas and keeping the filling in the center and covering it and flattening it again.
Make sure that the filling is not very moist. If it is, you will not be able to roll the parathas.

Pulissery (morkulambu)

Buttermilk curry (morkulambu) is a traditional savory dish made in southern part of india. It is usually served with rice and some spicy side dish. The different variations of mor kulambu are plain mor kulambu (made without any vegetables) or mor kulambu with veggies. The veggies that are traditionally used are okra, pumpkin and cucumber but other veggies can also be used. In this recipe, i have used long capsicum cut in half.

It is a very quick and simple recipe and is delicious with rice for a hot summer day.


For Grinding
Rice – 1 tsp
Toor dal – 2tsp
ginger – very small pc
G.chilli – 4 cnt (as per ur taste)
Cilantro – 2 strands
Cumin seeds -1/2 tsp
coconut – 2 tsp (grated)
Tumeric powder – 1/4 tsp

Curd – 1 cup
Mustard seeds – 1tsp
Curry leaves – 1 strand
Dry red chilli – 2 no
Okra – 6 to 8 sliced or long capsicum sliced half in length
Oil – 1or 2 tsp for tempering
Salt to taste

Grind the ingredients under grinding and add the curd and grind it for about a min. In a pan put oil for seasoning, put mustard seeds, curryleaves and dry red Chilly.Add sliced okra or long capsicum and fry for around 3 mins till cooked. Once the okra is cooked add the curd mixture, add required salt and allow is to get warm. Take the pan off the stove before boiling to prevent the curd from curdling. It’s goes great with rice, fried and spicy veggies.


Peanut Chutney

This is a very healthy alternative to the regular coconut chutneys and your heart will go nuts when you know the health benefits of these wonderful peanuts.

To lower your risk of cardiovascular and coronary heart disease and colon cancer, enjoy a handful of peanuts or other nuts at least 4 times a week. Peanuts are also good for weight loss and they prevent formation of gallstones too..there are lots more benefits from these nuts so do include this chutney too in your diet :-)

Peanut Chutney

Peanuts – 1 cup
Dry Red Chillies – 2
Mustard Seeds – 1 tsp
Oil – 2 tsp
Salt to taste
Asafoetida Powder – a pinch

Roast the peanuts in little oil till light golden brown along with red chillies and salt. Remove, cool and transfer to a mixer jar and grind to a smooth paste using little water, if desired. In a small frying pan, season the mustard seeds and asafoetida powder till the mustard seeds start to crackle and add to the chutney and mix well. Serve with Idli or Dosa.

Peanut Chutney3

Dates Egg Pudding

Presenting the simple, nutritious and yummy Dates Egg Pudding. Quick to make and has high nutrition from the Dates, Milk and Egg.


• 1/2 litre milk
• 6 eggs
• 6 full tbsp sugar
• 10 Pitted Dates
• 1 tsp vanilla essence

• In a dish, prepare the egg mixture, lightly whisk egg, milk, sugar and vanilla essence, till well blended (don’t over whisk)
• Blend the Dates along with little milk into a smooth texture and add to the above egg mixture. You can also caramelize the bottom of the pan before pouring the mixture.
• Cover the dish with aluminium foil before steaming (this is to avoid the water from the steam to drip on the egg pudding) and steam for 20 minutes.
• Once done, let the dates pudding cool down completely before turning it over on to a serving dish. Chill the nutritious Dates egg pudding and slice it and serve it topped with caramelized sugar or syrup :-)


Palak Sandwich


Try this quick to make wholesome Sandwich that has its all- good carbs (from wheat bread), dairy protein (from the milk and cheese), iron and potassium from Spinach and low fat corn fibre bursting with good health, plenty of fibre rich which makes it super nutritious and yummy to indulge. Kids to Adults would love this Sandwich as there is absolutely no compromise on the taste. A simple and a filling main course with all the nutrition, absolutely yummilicious and the most important thing is any one can cook this easy sandwich and the ingredients are easily available in any parts of the world…what else could one ask for?


Palak leaves -6-7 Longs Stalks
American sweet corn – ½ Cup
Salt-1/2 tsp or to taste
White pepper powder-1 tsp to 1 1/2 tsp
Bread-6 Big Slices of Sandwich loaf (can be any variety, whole wheat is good)
Melted butter- 2 tbsp, for brushing

For white sauce

Skim milk-200ml
Whole wheat flour-1/4 cup (50gms)
Unsalted butter-15 gms
Cheddar cheese-100 gms cube (optional)


Remove thick stalks from palak leaves, wash well and cook in its own juices in an open pot over stove top for 8-9 minutes or cook in a microwave for 4 minutes  (800W).Grind the palak into a smooth paste once cooled and set aside. If using frozen palak, thaw and then cook. Rinse if using frozen corn, boil in microwave or stove top until just tender (4-5 mins).For the white sauce, melt butter in a thick bottomed pan, and then add whole wheat flour or white flour (maida), fry stirring rapidly to avoid burning.After the raw smell of flour subsides, switch off stove, add the milk, stir briskly to remove lumps (you could use a whisk too). Return to fire and simmer. If you are adding cheese, grate the cheese you are using and add to the simmering sauce, mix well and allow to melt well into the sauce.The sauce is done when it coats the back of ladle, add salt and white pepper powder now, and stir.To the sauce, add the cooked and ground palak and corn, mix well to a thick sauce like sandwich spread.

To make the sandwiches, brush one side of each slice of bread very lightly with melted butter.Place one slice buttered side down on a Tawa/ Sandwich maker, spoon some prepared filling onto the slice evenly.Cover with another bread slice, buttered side up and close the sandwich maker or you can use the tawa too. (Roast the filled bread on both sides in tawa.) Switch off the sandwich maker once ready and remove gently, cut diagonally and serve hot and crisp.



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