Tag Archives: food

Upma – South Indian Breakfast

Upma - South Indian Breakfast
Upma – South Indian Breakfast

‘Eat your breakfast like a king, lunch like a prince and dinner like a beggar’ – All Indian’s take this sentence very seriously, which is why breakfast in all parts of India tends to be a very heavy meal. I am a big fan of South Indian food because it’s not just very tasty but very healthy and wholesome too. Upma is one of the most popular South Indian breakfast which has a huge popularity across the country. It is a healthy meal made with semolina and vegetables which keeps you full for a very long time but at the same time its extremely tasty and delicious!

Nudo Olive Oil
Nudo Olive Oil

Nudo Italia  send me samples of their new rosemary flavored olive oil .  I am a big fan of rosemary and always tend to use it with meat (which is the obvious choice) but this time I decided to see how well it goes with vegetarian food and decided to experiment it with Upma! Guess what? It turned out to be fabulous because the hint of rosemary makes adds a whole new dimension to the dish!


1 cup of semolina

1 tomato

Dried curry leaves (3-4)

Onion chopped (1 small)

Bay leaf (1)

Chopped green vegetables (I used green beans and carrots)

Nudo Rosemary Olive Oil (2 table spoons)

Red Chili flakes or powder (as much as you can handle)

Mustard Seeds – (5-6)

Lemon Juice (1/2 lemon)

Salt (to taste)

Pinch of Sugar

 Let’s get cooking 

Upma - South Indian Breakfast
Upma – South Indian Breakfast
  • Heat the oil in a pan, add the mustard seeds, onions and bay leaf – fry it till the onions get soft for about 1- 2 minutes on medium heat.
  • Add the tomatoes and green veggies to it and let them simmer and boil for about 3 minutes
  • Add the semolina to it and then add 2 cups of water to the whole thing and let it cook in low heat.
  • Add the curry leaves, lemon juice, chili flakes, salt and pinch of sugar – let it cook till you get a thick consistency similar to a risotto.
Upma - South Indian Breakfast
Upma – South Indian Breakfast

Serve it piping hot and relish it – 🙂 Isn’t it rather simple to make?

If you like it, don’t forget to share it 😉


Camp Food Chronicles – Guest Post by Vahishta Mistry

Vahishta Mistry is a traveling foodie, who quit his job, sold his house and is currently backpacking and blogging his way across the US, Central and South America.




I recently spent about ten days camping in Utah, and every meal I had was on a

bonfire – so I thought I’d do a quick guest post showing off what I learned!

First off, you must realize that cooking over coals or fresh firewood improves the

taste of food like nothing I’ve ever tasted. The dried mesquite wood indigenous to

the Utah region provides a wonderful flavor even to such normally insipid items as

rice. I found myself using less salt and spices so as to properly appreciate the woody,

smoky flavor.

The best thing to make when outside and cooking on an open wood or charcoal

flame, is steak. My traveling companions and I bought some nice thick beef steaks

from a local supermarket and froze them for our camping trip. Every evening, we’d

pull out a couple and defrost them, drizzling them in olive oil, salt and pepper an

hour or so in advance.

Building up the flames is an art in itself. A good rule of thumb is to have the coals

be hot enough that placing your hand about 6 inches above the coals becomes

uncomfortable after about six seconds. That’s when you know the heat is just right.

Of course, a complete meal doesn’t consist of just meat. We cut up some broccoli,

cauliflower, beans, carrots and onions, drizzled oil, some fresh rosemary and thyme

and then stuck them in packets of aluminium foil and placed them directly onto

coals. The sizzling noise and the aroma tends to drive you a bit nuts with hunger,

especially after a good day of hiking, but the results are well worth it. Another good

option is to cut a potato in half, scoop out a bit of the inside from each hemisphere

and then spoon in some cheese and butter. Re-form the potato by putting the halves

together, then wrap in foil and place on the coals. In about 35 minutes you’ll have

the best potato meal you’ve ever eaten in your life.

The steaks themselves are an art. You want to cook them thoroughly but not burn

them or lose the juicy pink in the centres. Usually this comes down to timing and

practice but a good trick is to look for when the fat comes dripping down. Turn at

that point and you should be ok!

Finally, a point about presentation. Because you’re most likely in rustic

surroundings, even a little bit goes a long way when it comes to presentation. A

spring of parsley, some garlic sauce laced across the steak and the veggies arranged

artfully across the plate can make a huge difference in the way your meal is


Good luck with your camping cuisine and let us know how you fared (or even share

your own tips) in the comments section below!


Hope you enjoyed this post,  you can also follow Vahishta’s blog on http://www.vahishta.com

Ginger Prawn and Lemon Noodles (The lazy meal)

Week nights for me are lazy stay at home and watch Telly and eat good food nights but no matter how lazy I am a sandwich is never going to fill me up for dinner. So I just randomly make up recipies depending on what I have in the kitchen! This is one such meal which is easy to make but will make your taste bud and tummy very happy!


Prawns (500 grams)

Noodles (One pack)

Ginger ( 2 table spoon crushed )

2 Red Chilly

Handful of Corriander leaves

Lemon (2)

Chicken stock cubes (2)

Soya Sauce (4 table spoon)

Cabbage (1/2)

Pok Choi (2 stems)

2 table spoon Sesame Oil

Sesame seeds (1 tea spoon)

Sweet Chilly Sauce (1 tea spoon)

1 Table Spoon Oyster Sauce


Boil a big pan of water and add one tea spoon of ginger paste or grated ginger, chicken stock cubes, soya sauce, 1 tea spoon lemon juice, one lemon wedge, oyster sauce, one red chilly, noodles, cabbage and pok choi and boil them together for 10 minutes!

Blend half (250 gms) of the prawns with one chilly, corriander leaves, ginger and  1 table spoon lemon juice together. Bring it to a grainy paste.


Heat up sesame oil in a pan add the prawn paste, the raw prawns and fry them for about 5 minutes till the prawns turn pink. Then add sesame seeds and sweet chilly sauce just at the end. Add some corriander to garnish before serving.


Serve the noodles and the prawns together. It is one of the tastiest and easiest meals to make and I must say it is quite healthy too!


I hope you will try this out and let me know your feedback! Dont forget to share it with your friends on FB, Twitter and everything else you use! 😀

Lamb Biriyani (Calcutta style)

Biriyani was a dish originated in Iran and travelled to the Indian subcontinent with the Iranian travellers. In India we have several variants of biriyanis. I grew up in Kolkata (Original Capital of India by the British) and the Calcutta Biriyani in the list of famous Biriyanis and is definitely my favourite one, this style biryani evolved from the Lucknow style when Wajid Ali Shah, the last nawab of Awadh was exiled in 1856 in Kolkata. But he did not forget bringing his personal Chef with him as he was very particular about his food. Due to recession aloo (potato) had been used instead of meat. Later on that has become the specificity of Calcutta Biryani, though meat is also served along with it. In addition, this biryani is much lighter on spices than compared to other Biryani’s.

I thought a little history about this finger licking dish would be a good piece of trivia to brag to your friends about when you next time visit an Indian restaurant.

So let’s take a look at the ingredients we need for this:

3/4th Kilo Lamb

4 Big Potatoes, half boiled and diced into big chunks

4 cups of basmati rice

3 Table Spoon Garam Masala Powder

2 cups of yogurt

2 Tablespoon Ginger Garlic paste

3 Onions chopped

Couple of cinnamon sticks and cardamom

Few strands of saffron

1 glass of Milk

5 Table spoon of Ghee (Indian Butter)

  • Fry the onions till golden in ½ table spoon of ghee and keep it aside in a container
  • Use the same ghee to fry the half boiled potatoes
  • Marinate the lamb with yogurt, garam masala, salt, ginger garlic paste for atleast a few hours if not overnight.
  • Pour this marinated lamb mixture into heated up ghee and let it boil in low temperature, till the lambs are soft and tender.
  • Half boil the rice with the cinnamon and cardamom
  • Once the lamb is boiled, take a big container and mix the half boiled rice, fried onions, fried potatoes and the boiled lamb together in the rest of the ghee (4 table spoon or more if you like it to be more rich)
  • Then add the milk and saffron to it and cover the container and let it cook in very low heat for 30 mins and give it occasional stir.
  • Once the rice and potatoes are boiled and the milk has soaked in, your biriyani is ready to be served.

This is a long process I agree but trust me the effort is so worth it because I can promise this is definitely going to be one of the best meals you’ve ever had!