2015 in review

The WordPress.com stats helper monkeys prepared a 2015 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 13,000 times in 2015. If it were a concert at Sydney Opera House, it would take about 5 sold-out performances for that many people to see it.

Click here to see the complete report.

Lemon RiceΒ 

What do you do when your maleficent oops I mean significant other says “ohhhh you know what Dharmendar’s wife Hema cooks such delicious lemon rice..πŸ˜‹πŸ’¦(drool drool) he brought some for lunch at work today..she is tooooo good…such a fabulous cook”. The thoughts that run through my head that very moment is as follows: 

a) say “well go marry her then!!!”πŸ’

b) whack him on the head with my iphone!!! (only item that’s almost always with me) πŸ“±

c) douse him in lemon then shower him with rice and force feed him till he literally bursts!!πŸ’₯

d) I pack my bags and run away with Dharmendar!

e) all of the above! 

Well since they’re all just humorous animated thoughts in my head πŸ€” I thought best to play it safe and try my hand at cooking it instead. 

My first attempt was a pass..thanks to Vah Re Vah chef Sanjay Thumma’s recipe. The method and quantities of the ingredients in this recipe were slightly improvised by me.

* Warning to husbands – remember no one cooks better than your wives..well at least don’t say it in front of them!!!πŸ˜€πŸ˜‘πŸ˜‚


3 Cups Cooked Basmati Chawal/ Rice 

1/4 Cup Lemon Juice

1 Tspn Jeera/Cumin Seeds

1 Tspn Sarso/Mustard Seeds

10-12 Curry Leaves

1/4 Cup Chana Dhal/ Chickpea Lentils

1/4 Cup Peanuts

2-4 Dried Red Chillies

1 Tbspn Ginger Paste

2-4 Green Chillies 

Pinch Of Heeng/Asaeofedita 

Oil For Cooking

Salt To Taste


β€’ Cook rice and set aside. 

β€’ Heat oil in a pan and add heeng then red chillies followed by mustard seeds.

β€’Allow mustard seeds to crackle then add jeera followed by chana dhal and peanut. Saute until light brown.

β€’ Next add green chillies, ginger and curry leaves. Saute until the ginger turns light brown in color then add turmeric and give it a quick stir. 

β€’ Finally add the rice and salt and mix well. You may garnish with coriander.

This dish is best served with yoghurt or pickles. 


Kadhai Paneer (Cottage Cheese Curry)Β 

So there we were..I hadn’t had a night out with a friend sans family for like aeons. It was like a scene out a sci-fi flick where the alien steps it’s foot (right to be precise) out from the spaceship onto earth for the first time and curiously scans the new environment…yep! that was pretty much me.

You would know of the three wishes a Genie grants but this evening I had three whinges that I grant me. First of all we end up in a restaurant that as per reviews was supposed to be one of the best in my city. Food was just ok…you know timepass but a bit on the pricey side. Oh why oh why did I not suggest good ole Maccas instead. Could have niptaya/tackled my mate in cheap lol (hoping he never reads this😁).

Secondly it was meant to be Chinese food but ended up western eastern confused infusion with a twist. Thirdly we sat near an old and shabby window corner which made me worry I’de be consuming more dust than food as the cool breeze between the cracks (sounds so wrong😁) blows it into my rice. We managed to survive the evening after being interrupted by my buddys humble iphone which went off every five minutes. Although I must say I wasn’t complaining as I sat there scanning the view of a spunk out the window which looked pretty interesting to me (wink! wink!πŸ˜‰).

Anyway so there we were and I was intent on being the observer this time and allow my buddy to talk while I listened for a change. My aim was to ensure he was being pampered and well fed in exchange for the countless sessions I’ve had with him which saved me thousands on a shrinks fee. Well we have a saying in Hindi “bakre ko halaal karne se pahle usko achche se khilao pilao” (hinglish translation – goat sacrificing before we do we feed and quench it really well πŸ˜‚). After all, my buddies are my best and most patient sounding boards. The poor things they sure get a good piece of my lifes annoying rantings. Gotta impress them in some way so through their stomachs it is then.

Good food and good water (we love our Canberra tap water) and great company was all that was needed. Before we dug into the first bite there was a question which has often lingered on my mind so I asked my friend “Umm why is that we place the serviette on our laps rather than around our neck? I find it annoying as it keeps slipping off my lap onto the floor. As far as I know I drop food on my top half rather than my lap half”. He proceeded to give me a long dreary response about how he would reach closer to his plate and as he’s about to take a bite..oops! he would drop it on his lap blah! blah! blah!…yawn.😴 I was half listening to what he was rambling on about. How rude do I hear you say? Haah!..the truth is I was just feeling immensely relieved..phew! Luckily just like me, my buddy can be a tubelight as well (flickers a few seconds before lighting up) and couldn’t figure out my “speed hump” issue.πŸ˜‚ I had then wished I shouldn’t have said what I did but hey!…wait a minute…he wouldn’t be my BFF (Best Friend Forever) if I had to watch what I say right? 

Friends…simply the best..bumps, humps, scars and all.😘😘


500 g Paneer (cut into small cubes)

1/2 Tspn Kitchen King Masala

1 Tspn Haldi/Turmeric 

1/2 Cup Red Shimla Mirch/ Capsicum or Bell Peppers

1/2 Cup Green Shimla Mirch/Capsicum or Bell Peppers

1/2 Tspn Dhaniya/Coriander Seeds (coarsely crushed)

1 Tspn Jeera/Cumin Seeds

1 Medium Tomato (finely chopped)

1 Tspn Dried Kasuri Methi/Fenugreek Leaves

1 Tbspn Ginger-Garlic Paste

1 Green Chillies (chopped finely) 

Salt To Taste

Oil For Cooking


β€’ Heat oil in a pan and add jeera and dhaniya seeds. Allow it to brown lightly then add onion along with ginger-garlic paste. 

β€’ Saute onion until lightly browned then add Kasturi methi along with the tomatoes and dry spices haldi, salt and masala. Stir well and let it cook on low heat until the oil separates and floats to the top. 

β€’ At this stage add the paneer along with the shimla mirch and stir gently to coat. Cook further 5 mins if you like your peppers half cooked (add the paneer at a later stage if you like your peppers well cooked). Finally garnish with fresh dhaniya leaves.

This dish is best served with Roti/Phulka/Chapaati. 


Kekda Tarkari (Crab Curry)

Hi everyone apologies for going MIA for quite sometime. I know a recipe is pretty much well overdue now.

Unfortunately due to unforeseen circumstances in the family I won’t be posting any of my crazy stories anytime soon. I know many of my readers look forward to my stories but I have to be in great spirits to compose them which is currently near to impossible. I will continue to post recipes and special guest posts for you all whenever it’s possible. Thanks for your understanding and continued support. 😊😘

Anyways here’s a recipe contributed by my mum Oline for you all to enjoy.

1kg Blue Swimmer Crabs 

1 Big Onion/Pyaz Finely Chopped

10-15 Curry leaves

1 Tbspn Garlic/ Lehsun Paste

1 Tbspn Ginger/ Adrak Paste

2 Tspn Garam Masala

1 Tspn Turmeric/ Haldi

1 Tspn Hot Chilli Powder (optional)

2-3 Fresh Chillies (optional)

4 Medium Tomatoes Finely Chopped

1/4 Cup Tamarind/Imli Infused Liquid

Salt to taste

Oil For Cooking

Coriander/Dhaniya For Garnish


β€’ Pour about a 1/4 cup of boiling hot water in a bowl with the tamarind pulp. Set aside and allow it to infuse until it cools. Squeeze and discard the tamarind. Keep the remaining infused liquid for later use. Alternatively you can purchase ready Tamarind paste/puree from the Asian/Indian grocers. 

β€’ Heat oil in a pot/pan and add the chopped onions. SautΓ© until translucent then add ginger, garlic and fresh chillies and allow it to brown lightly.

β€’ Next turn the heat to medium and add the dry spices garam masala, turmeric, curry leaves and powdered chillies. Give it a quick stir then add the tomatoes.

β€’ Allow the tomatoes to cook on low heat until the oil separates and tomatoes are a bit mushy. 

β€’ Now add the crabs and bhuno/dry cook for at least 5-10 mins. Crabs change to a lovely orangey red color once its in contact with heat and fully cooked. Ensure the entire pieces have turned red or it’ll remain uncooked in some spots. 

β€’ Next add the tamarind infused liquid and cook for further 5mins.

β€’ Finally garnish with coarsely chopped coriander leaves and enjoy.

This dish is best served with fragrant basmati rice. 

Thank you!!

Wow! 20,000 Hits!!


Just a quickie call! Popping my head in to say a huge heartfelt thanks to all of you for keeping my blog alive and running.

Special thanks to the special people who are the WP family blogger buddies who always drop by to shower their love and presence by commenting and liking my blog posts. You guys amaze me you’re just as crazy as I am I guess lol!😘😘😘

Also thanks to the new visitors all coming through from Instagram.πŸ‘πŸΌ

Please continue to shower your presence so I can remain motivated to write more.

ALL OF YOU TOTALLY ROCK!!! (and yes I’m yelling hehe😬)