Fast and easy Shalgam /Turnip curry

Cooking is a significant part of my day and I try to ensure that it takes the least amount of time, and yeilds the most yummy results. Keeping that in mind, it is also important to think about the benefits of the produce used, I try to be as mindful as possible in not just picking them, but also using them correctly to preserve its benefits.

I made Shalgam curry the other day and shared pics on my instagram, many asked for the the recipe so here it is (Serves 4 adults):


Turnips (500gms) peeled, washed and chopped into one inch cubes

Onions 2 large chopped finely

Tomato 2 chopped roughly

Green chillis 2 finely chopped (you can add more if you like it spicy)

Ginger garlic paste 1 tbsp

Salt to taste

Corriander powder 1tsp

Cumin Powder 1 tsp

Turmeric powder 1tsp

Sugar 1tsp

Butter 3 Tbsp

Water 1 cup

Fresh coriander 1 bunch divided into two parts (for garnish and to add while cooking)


Melt the butter, add the green chillis let them fry a little till they change colour. Add Ginger garlic paste, coriander powder, cumin powder and turmeric and stir quickly and add the onions. Mix well, and fry until onions turn slight golden brown. Add the tomatoes, saute till they are half cooked, add salt. The salt helps the tomatoes to cook quickly. When the tomatoes have excreted their water, add the turnips and mix well, check for seasoning and add water. Close pressure cooker, for one whistel on high flame, and 15 minutes on medium to low flame. This will ensure the Turnips are cooked well, as we have chopped them into cubes. If you have sliced them, they will cook faster, and you can cook on Medium to low flame for 5-10 minutes instead.

Safety first! Let the pressure die down before removing the whistle and opening the cooker. The extra left over pressure/steam helps in cooking as well. Stir the curry, roughly break few pieces of turnip with spoon, reduce water till your liking. Now add the sugar and half of your fresh coriander, and let it cook on low flame. The coriander will leave it’s flavours and enhance your dish. When serving garnish with the coriander

You can keep it runny if you are going to eat with rice, or reduce it for thicker gravy.  . We ate it with parathas and I reduced it to a thick gravy. Notice there is not red chilli powder in this curry, but the spicy flavours from the cumin and green chillis will make it flavourful.

Let me know once you have tried it, Happy cooking!





Trying food at La Mexicana

I am not a foodie, but when I step out of the house and have planned to eat somewhere the food better be good. As a mother who is the cook of the house I take my meals outside very seriously. It is my opportunity to eat something I haven’t sweat myself into cooking, which is also why I try new cuisines whenever possible or at-least something different.


With baby Abbas’ demanding schedules it has been rather difficult to get anything done, let alone going out for lunch or dinner. I got a good reason to break that jinx when La Mexicana invited me to taste some of their food. Going all the way to KPHB from old city was 100% worth it, the food, ambience, staff everything is just wow at the place. Here are some of the dishes I tried:








Bean Fritters- They were crispy and filled with beans and cheese, just yummy.


Nachos Rancheros with chicken- in every bite the black beans just gave a burst of flavour I have never tasted before. The crispy tortilla chips and the cheese with the pica de gallo topped with the chefs custom made sour cream is just wow. It is a must try appetizer. I must say, for an appetizer it was pretty filling even though me and the husband shared it.


La Burrito-half of the burrito was taken home for two reasons, one; we couldn’t just manage to eat it all, and two; we had to have people at home taste it. It is my sincere advice to order a take away for family while you’re there. The burrito is basically a large flour tortilla wrap which contains the black beans, salsa, rice, Mexican cheese and chipotle ranch dressing. Ours was with chicken, there’s vegetarian option for all their dishes.


Quesadillas- This has to be my favourite dish served at La Mexicana (Although I haven’t tasted the whole menu). The flour tortilla is grilled and gives a slight crispiness and the  grilled peppers give it a rustic flavour even though they retain their juiciness.


The next two were tried with a purpose, I could not have left without exploring their salad. It looked super appetizing in the pics on their facebook page. hence the Southwest Chipotle Salad was dug into. It is difficult to find salads that don’t make you feel like you’re missing out on flavour and good ingredients, this was obviously with chicken. And I loved every bite of it, till the end I could taste every ingredient, all of them were in balance. It was a good filling portion as well. The crispy Tortilla chips took the salad to another level!


Enchiladas I was told the chilli in these were imported from Mexico, how could I deny not tasting then? I am not a chilli person but this dish wasn’t going to kill you. I have eaten some really dangerous food in Hyderabad when it comes to red chilli involvement. It was served with a generous portion rice and black beans.

And for dessert the Sopapilla, I loved it because it was the ideal dessert after eating all that food. It was light and sweet but not too sweet, the cinnamon powder and icing sugar gave it a melting texture in the mouth. This dessert should definitely be eaten fresh at the restaurant.

They have an open kitchen and the ambience is creative, there’s plenty Mexican inspired decoration on the walls, even some humor. It kind of transfers you into another place. This is the only quick service Mexican restaurant in Hyderabad and they’re good at what they do. The only problem is that it’s super far. I have been told that they are going to open up more branches in the city, hoping for one in Banjara Hills area (Fingers crossed).


Totally recommend it, they have a kids menu as well, so if you’re a mom like me, take your kids to La Mexicana and have them experience a different cuisine as well. The good thing is even though it’s fast food, it’s healthy. They make their dishes from fresh ingredients and everything is made to order. Everything I have eaten was just bang on, I am looking forward to tasting their guacamole, they make it only when the avocados are in season, I respect that about La Mexicana, they definitely are focused on providing fresh ingredients to their customers, otherwise frozen avocados could very well be used like other restaurants.

Let me know in the comments below if you’ve tried anything at La Mexicana, and what have your favourites been…

One year closer to death.

Hehe, I know sounds rather pessimistic when talking about a birthday, but hey! let’s be realistic! hehe

I don’t like celebrating birthdays (read fact #19), because I view them as my title suggests, but I do think it’s a good day to let others in your life know how much you appreciate them. Plus any other time of the year people won’t buy you presents (you shall laugh now)

Since 14th July marked finalisation of the Irans Nuclear agreement, the younger brother made brownie and sent me a pic, half of it was in celebration for my birthday and the rest for Iran. I accepted!


So what happened on the 15th of July 2015? Well I had to back to back classes at HAP, and an exam in the second class. Was I prepared? Umm…No! I had missed three very crucial classes cos of the Chennai trips in the past two weeks, so I was lagging behind. However the exam went pretty fine and the whole day went in that. I did like the fact that my “new” year started off in a good tone, day 1 of the 27th year of life defined my life. I identify myself as a student for life, so Wednesday was a very good day.

After class I stopped at Archie’s to pick up a birthday card for myself from my daughter and also a mug. She’s too young to pick cards and presents, so I did it. One day she shall haul in a section at a shop count her pocket money and buy me a card or present. I shall patiently wait for that day. That day would definitely be special.

Reached at me paternal aunts place at around 9:30ish, had dinner, made the daughter sign the cards (yes I picked two, cos they were just too good). My younger paternal uncle and aunt had bought a cake, which I cut and the drill happened. Yummy cake, and when I reached home, I saw a present from them too! and it was the sweetest thing ever!



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16th July I threw a dinner for me girl friends. Haiking is my favourite restaurant in Hyderabad. I can eat their noodles, every single day. So it only fit that I treat me friends for a dinner there, and guess who joined? The Batool! The idea was to introduce me friends to each other, since they’re all from different parts of me life, and since I can remember, I always went to Haiking (Himayatnagar), and wanted to host my own dinner for friends at the round table. It was a dream of mine to have 8 friends, whom I could chill with. And it happened, even though 2 of them couldn’t make it. Two chairs empty but the heart is full with love!


Got a pretty pink bag, I would not have dared to ever buy a pink bag, so it’s good to get presents that push me to try new things, and lovely bag has a long strap, I am into sling bags, plus the size is perfect (not too big not too small). A voucher from shoppers stop also awaits to be used! Thank you guys!


It was a lovely birthday, felt very loved. Thank you all for the wishes. Eid post coming up next!

One Pot Wonder: Chicken curry

One pot wonders are a savior for any mom. This recipe is especially great if you have sudden guests dropping by, or you’re having a lazy day….It hardly takes 30minutes to make and involves absolutely no choppin!

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1 kg Chicken

Tomato Puree 400 gms

Coconut Milk 200 ml

Salt to taste

Red chilli powder 1tsp

Turmeric Powder  pinch

Ginger garlic paste 1 heaped tbsp

Coriander Powder 1 tbsp

Cumin Powder 1/2 tbsp




Red dried chillies 4-5

Cumin  2tbsp


Put all ingredients except the coconut milk in a sauce pan and bring to boil. Add coconut milk and let the chicken cook. When the chicken is half way cooked, heat a pan with three tbsp oil, add dried the cumin let is splatter for 3 to 4 seconds, add the dried red chillies, be careful the dried chilies burst due to heat, once they’re a little getting a little dark turn off the flame. Add the tadka to the chicken, mix well and cover with a lid. Let the chicken cook for a few minutes and serve.


Serving suggestions:

Serve with fresh roti (parathas would make it too heavy)

You can serve this with cold yogurt on the side it balances out the acidic nature of the curry.

**Please excuse the quality of photos, it’s difficult to take pics when cooking, I’m trying to figure it all out. If you’re interested in more easy breezy recipes leave in the comments below.