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Onion 1 medium
Ginger 5 gms
Cloves 4
Cinnamon 3 sticks
Water 2 cups
Potatoes 1 ½ kg, very small and even-sized
Tumeric powder 1 ¾ tsp
Mustard oil 2 cups
Bay leaves 2
Cumin seeds 1 tsp
Onion 1, medium, chopped
Tomato 1, large, chopped
Red chillie powder 3 ½ tsp
Cumin powder 2 ½ tsp
Coriander powder 1 ½ tsp
Salt to taste
Sugar 1 tsp
Ghee 2 tbsp


Grind together onion and ginger to paste. Grind together cloves and cinnamon into a powder. Pour one cup into a cooker and bring to full pressure. Remove and peel potatoes. Sprinkle ¾ tsp tumeric powder on potatoes and mix well. Group potatoes into 3 batches. Heat oil in a deep frying pan for about 5 minutes. Fry till each is a golden brown. Add ground paste. Fry for about two minutes. Add tomato, chillie, cumin and coriander powders, salt, sugar and remaining tumeric. (1tsp) Cook till oil shows separately, stirring occasionally. Add potatoes. Stir carefully to evenly coat potatoes with masala. Add powdered spices and remaining water (1 cup). Stir once. Reduce heat to low and simmer for about 5 minutes, stirring once. Remove pan from heat. Pour ghee evenly over potatoes. Serve hot.



Whole dry chillies 5
Coconut grated ¾ cup
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
Water 1 ½ cup
Oil 4 tbsp
Onion grated 1 large
Tumeric powder ½ tsp
Curry Leaves 1 sprig
Tomatoes blanched and chopped 2 medium
Green chillies 4
Tamarind 15 gms
Salt to taste
Pomfret 1 kg


Grind together red chillies, coconut, cumin and coriander seeds into a paste, adding a little water (1/4 cup) from time to time. Heat oil for about two minutes, add onion and fry till golden brown. Add coconut paste and tumeric powder. Fry till oil shows separately, stirring constantly. Add curry leaves, tomatoes and ¼ cup water. Cook till tomatoes are pulpy, stirring occasionally. Add green chillies, tamarind pulp, salt and remaining water (1 cup). Bring to boil. Add fish. Stir carefully. Cook for 15 minutes on reduced heat. Serve hot.



Cabbage ½ kg shredded fine
Onions 3, sliced
Cumin powder ½ tsp
Tumeric ½ tsp
Lemon juice or vinegar 1 tsp
Mustard seeds 1 tsp
Garlic 3 cloves crushed
Red chillies (whole)
A few curry leaves
Coconut 3 oz freshly grated
Salt to taste


Fry the mustard seeds in heated oil for a minute. Add chillies, curry leaves and garlic and fry for a further minute. Add the onions and fry till soft. Add the tumeric and cumin powder, salt and then the cabbage. Mix well and cover saucepan for a few minutes while it cooks. Add a lemon juice or vinegar and garnish with the grated coconut before serving.


Finally!! I found some time to update my blog again and add a few recipes :P Here are a few ‘quick takes’ for you. ENJOY! If you want to try some cakes, yummy soups and bread recipes, you’ll find some on the links given.

In: General/ Posted by admin