Easy Oven Roasted Small Potatoes

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Oven roasted potatoes is an excellent side for grilled fish and herb and cheese grilled chicken breasts. But it takes time to perfect roasted potatoes. After many trials, I found the perfect combination.

Small Yellow Potatoes
Small Yellow Potatoes


Small Yellow Potatoes – 10

Olive Oil – 1 tablespoon

Salt and Pepper – Sprinkle as per taste


Preheat the oven to 400.

Wash and scrap the rough parts of the potato. It is best not to peel the skin off completely.

Cut the potatoes into half and add oil, salt and pepper and mix them thoroughly until they are evenly spread.

Roasted Small Potatoes
Roasted Small Potatoes

Place them on a greased foil, cut edge facing downwards.

Roasted Small Potatoes
Roasted Small Potatoes

Bake in the oven for 25 to 30 minutes.

Sprinkle freshly cut basil and serve hot!

Roasted Small Potatoes
Roasted Small Potatoes

Green Peas semi-gravy

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Green peas is a very small ingredient but can work wonders in the cooking while adding its own flavor and rich content of nutrients. It has potassium, fiber, Vitamin A and C in large amounts. This is an easy to cook recipe that tastes delicious


Green Peas Semi-gravy
Green Peas Semi-gravy

Green Peas – 1 cup

Tomato -1/2 (medium Sized)

Onion – 1/2 (medium sized)

Garlic – 1 clove

Ginger – 1 small piece

Salt to taste

Garam Masala – 1 tspn


Steam the green peas until they become tender.

Make a puree of the following: tomato, onion, garlic, ginger

Heat oil in a skillet and add the puree. Add salt and garam masala and cook for about 2 minutes.

Now add the steamed green peas and mix well with the gravy and simmer cook till done, approximately 5 minutes.

Serve hot with steamed rice or pulao…!

Chicken Tandoori BBQ

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Chicken Tandoori is a spicy and famous Indian dish that is found in almost all Indian buffet and restaurants. But there is an easy way of making this spicy chicken drumsticks at home. My husband taught me to make this and it’s his favorite too! Chicken Tandoori BBQ mix is easily available in all Indian grocery stores and in Amazon.


Chicken drumsticks – 5(1lb)

Chicken Tandoori BBQ mix – 5 tbspn

Oil – 3 to 4 tbspn

Yogurt – 4 tbspn

Salt – If needed (already added in Chicken Tandoori BBQ mix)

Red Chili powder – If needed for extra spicy (already added in Chicken Tandoori BBQ mix)

Chicken Tandoori BBQ - Marinated
Chicken Tandoori BBQ – Marinated


Preheat the oven to 425 degrees.

Wash the drumsticks in cold running water and peel off the skin.

Mix the ingredients for the tandoori in a separate bowl ( mix, oil, yogurt)

Add the drumsticks and mix well so the batter is evenly distributed over the chicken.

Refrigerate the marinated chicken drumsticks for about an hour. (Marinating long time helps the chicken absorb the mix well)

Bake in the preheated oven for 40 minutes. Turn the chicken over, and bake for another 20 minutes.

Chicken Tandoori BBQ
Chicken Tandoori BBQ

Serve hot with rice or green salad…!

Garlic Shrimp

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Shrimp – 20
Garlic – 10 cloves
Red Chili – 4
Oil – 6 tablespoons


Chop the garlic into small cubes.

Mash the red chili into flakes.

Heat oil in pan and fry the garlic and red chili flakes till they turn golden brown color.

Add the shrimp and saute for 3 to 5 minutes till the garlic blend with the shrimp. Add chopped cilantro.

Serve hot with steamed rice..!!

Stuffed Jalapenos

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Jalapeno – 8
Onion – 1
Cheese – 1 cup (Shredded cheddar cheese)
Chopped cilantro leaves – 1 cup
All purpose flour – 1 cup
Rice flour – 1 cup
Oil – 8 tablespoons
Turmeric powder – 1 teaspoon

Chilli powder – 1 tablespoon


Wash the jalapenos in cold running water. Slit the jalapenos and remove the seeds thoroughly and wash them again in cold running water.

Mix the chopped onion, shredded cheese and cilantro well and add some salt to taste.

Stuff the jalapenos with the above filling.

Mix the all purpose flour, rice flour, turmeric powder, chilli powder and salt into a batter by adding water.

Heat oil in pan. Dip the stuffed jalapenos in the batter and fry till golden brown.

Serve hot with ranch or ketchup..!!

Chicken Cutlets

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Chicken – 200 gms
Mushroom – 4
Green Peas – 50 gms
Potato – 1 (Medium sized)
Egg – 1
Ginger garlic paste – 1 tablespoon
Rice flour
Turmeric powder – 1 teaspoon
Chilli powder – 1 tablespoon
Mint leaves
Bread CrumbsPreparation..:

Cook the mushroom, green peas and potatoes in the microwave for 5 minutes.

Cut the chicken into fine pieces.

In a bowl mix the boiled vegetables, chicken, ginger garlic paste, egg, rice flour, salt, turmeric powder, chilli powder, chopped mint and cilantro leaves and blend well into a thick mixture. (Add rice flour if needed)

Heat oil in a pan and make flat disc shaped servings of the above mix, dip in bread crumbs on all sides and fry in the oil till golden brown.

Serve hot with ketchup or ranch..!!

Crispy Chilli Potatoes

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Oil – 2 tablespoons
Potato – 1 (Big)
Turmeric powder
Red Chilli powder

Slice the potato into thin pieces.

Heat oil in pan and add the potatoes.

Add turmeric powder, red chilli powder, salt to taste and deep fry in high flame till the potatoes turn golden brown on both sides.

Serve hot with fried rice or pulao..!!

Jalapeno and Brinjal

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Oil – 4 tablespoons
Onion – 1/2
Jalapeno – 2
Brinjal – 2
Salt – 2 teaspoons
Turmeric powder – 1 teaspoon
Red Chilli powder – 1 tablespoons
Coriander powder – 1 tablespoons
Tamarind – 1 inch piece

Soak the tamarind in water for half an hour.

Cut the onion into tiny cubes. Cut the brinjal and jalapeno into circles.

Heat oil in a pan, add onion, salt, turmeric, chlli powder, coriander powder.

Add brinjal, jalapeno and saute for 3 to 5 minutes.

Add the tamarind water (Drain the soaked tamarind water) and allow to boil for 15 minutes till the vegetables are evenly cooked and water completely evaporates and becomes thick.

Serve with steamed rice and curry..!!

Carrot and Beans

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Carrot– 1
Beans – 100 grams
Onion – 1/2
Moong Gram Dhal – 1 tablespoon
Red Chilli – 2
Salt – 1 teaspoon

Boil the Moong Gram dhal in a separate bowl.

Cut the carrot and onion into tiny cubes and the bean into very thin slices.

Heat oil in a pan and add the red chilli cut into halves.

Add the onion, carrot and beans and salt and saute for about 15 minutes in low heat till the vegetables are cooked thoroughly.

Add the moong gram dhal and cook for few more minutes.

Serve hot with rice and curry..!!

Scrambled Egg

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Egg– 1
Capsicum- 1/2
Salt – 1/2 teaspoon
Curry Masala – 1 teaspoon (A powder of all the Indian spices)
Oil – 1 tablespoon
Onion – 1/2Preparation..:

Cut the onion and capsicum into tiny cubes.

Heat oil in a pan. Add the onion and capsicum pieces.

Add salt and curry masala and saute them until they are semi cooked.

Beat the egg into a batter and add into the pan.

Saute until the egg scrambles.

Serve hot with chopped coriander leaves and a dash of pepper..!!