Friday, January 31, 2014

Omellete Curry

Omellete Curry


Eggs 4
chopped onion 1 cup
tomato puree 1/2 cup
garlic 4-5 cloves minced
cumin seeds 1 tsp
red chilli powder 1 tsp
turmeric powder 1/2 tsp
corriander powder 1/2 tsp
garam masala 1/2 tsp
sugar a pinch
chopped green chilli 1
ghee 2 tbsp


In a bowl whisk 4 eggs well till fluffy. Add chopped green chilli and pinch salt.
In a wok heat  1 tsp ghee .
Put beaten eggs in wok and make omellete.
Keep aside.
In same wok over medium heat put rest of ghee and add chopped onion and garlic. Sautee till pink
Add tomato puree and sautee till ghee separates.
Add all spices and salt except garam masala and 1/2 cup warm water.
Simmer for 15 mins.
Cut omellete into strips.
Add in simmering curry and finish with adding garam masala.
Serve with rotis.

Breaded Aaloo Tikkis

Breaded Aaloo Tikkis


Mashed Boiled potatoes 1 cup
Fine flour 2 tsp
red chilli flakes 1 tsp
cumin seeds 1 tsp
Bread slices 3-4
dry mint leaves few
oil for frying


Fresh bread crumbs
Take bread slices and Microwave for 2 mins at HIGH. Break into pieces and Grind in a grinder with dry mint leaves.
spread  in a flat dish. Keep aside.
For Tikkis
In a big bowl. Mix mashed potatoes, fine flour and all spices.
Divide potato mixture into balls.
Take a bangle and shape each ball into tikkis.
Put each tikki over bread crumbs  in a plate and cover both sides with crumbs
Shallow fry in hot oil at medium heat on both sides and serve with mint chutney.

Tuesday, January 28, 2014

Dhaniwala Vegetable Kofta

Dhaniwala Vegetable Kofta


Grated Cauliflower 1 cup

Corriander leaves chopped 1/2 cup
fine flour 2 tbsp
cumin seeds 1 tsp
red chilli flakes 1 tsp
Ginger grated 2 tsp
Garlic cloves 5-6 chopped
onion  2 chopped
tomato puree 1/2 cup
turmeric powder 1/2 tsp
corriander powder 1 tsp
Chopped corriander a handfull for garnish


In bowl mix grated cauliflower, chopped corriander leaves , flour and salt.
Mix well.
By wetting your palms make small balls of this mixture.  Shallow Fry these balls in hot oil. Keep aside.
In a wok over medium heat put oil . Add cumin seeds n let it splutter.
Add onion, ginger and garlic. Sautee till pink. Add little water and add red chilli flakes, turmeric powder, corriander powder and mix well. Simmer till fat separates. Add tomato puree and simmer till gravy cooks well.
Add 1/2 cup water n simmer for 10 mins at low heat.  Add salt.
Add vegetable balls and more chopped corriander in gravy. Simmer for two mins.
Serve hot with roti/ rice.

Rava Masala Idlis

Rava Masala Idlis


Samolina/ Rava 2 cups
curd 2 cups
chopped onion 1/4 cup
chopped tomatoes 1/4 cup
chopped bell peppers 1/4 cup
mustard seeds 1/2 tsp
mustard oil 2 tsp
cumin seeds 1 tsp
red chilli flakes 1 tsp
curry leaves 3-4
Baking soda 1 tsp


In a pan over med heat put oil. When smoky add mustard seeds, cumin seeds and curry leaves. Let it splutter. Switch off stove and let the tempring to cool.
In a big bowl Mix samolina , curd, other spices and chopped onion, tomatoes and bell peppers. Mix well and add the tempring from pan to bowl.
Add baking soda and mix again.
Take Microwave safe Idli maker.
Put the batter in idli moulds and Microwave for 7 mins at HIGH.
Serve with your favourite chutney.

Sunday, January 26, 2014

Stuffed Bell Peppers

Stuffed Bell Peppers


Red, yellow and green bell
peppers- 1 each
Boiled and mashed
potato 1 cup
Chopped onion 1/2 cup
cumin seeds 1 tsp
chaat masala 1 tsp
red chilli flakes 1 tsp
vegetable oil 2 tbsp
chopped corriander leaves
a handfull


Remove caps and seeds of each bell pepper carefully.
Boil them in water for 5 mins.
When cool cut them in half.
Take a bowl , mix all other ingredients of stuffing except oil.
Stuff each bell pepper half .
Take another pan. Put oil. Heat over medium heat.
Place all bell pepper with stuffing side down.
Brown for 1 min and seal the stuffing.
Then turn each bell pepper upside down and saute at low heat till done.
Serve as side dish.

Saturday, January 25, 2014

Grilled Chicken

Grilled chicken


Chicken 1 kg - cut into pieces
Red chilli flakes 1 tsp
Ginger- Garlic paste 2 tsp
kasoori methi 1 tsp
Turmeric powder 1 tsp
Cumin powder 1 tsp
chaat masala 1/2 tsp
thick Yogurt 2 tbsp
Garam masala to sprinkle


Take a bowl. Mix all spices in yogurt. Beat well.
Add chicken and marinade well.
Keep bowl in refrigerator for two hours.
Pre heat oven at 180 deg C
Take oven proof tray and tranfer marinaded chicken in tray.
Grill for 15 mins.
When grilled put some butter on hot grilled chicken pieces and sprinkle some garam masala and serve hot with boiled egg and  grated radish carrot salad

Friday, January 24, 2014

Ginger Pickle

Ginger pickle

Adrak ka Achaar


Fresh Ginger 250 gms
red chilli flakes 1 tsp
turmeric powder 1 tsp
Mustard powder 2 tsp
salt 2 tsp
roasted crushed cumin seeds 2 tsp
mustard oil 1/2 cup
Lemon juice 1/2 cup


Peel and cut the ginger into small thick strips.
In a big bowl mix all ingredients. Make a paste.
Add ginger and mix well.
Put in sterlized jar and keep under sun for a week.
Its ready to eat.

Fried Vegetable Dumplings

Vegetable  Dumplings

For Wrapper

3 cup Maida/ Fine flour
1 cup water
Pinch of salt


500gms grated cauliflower
1/2 cup onion
1 tsp garlic paste
1 tsp ginger paste
1 tspn cumin powder
1 tsp coriander powder
3 fresh chillies (paste)
3 tbsp oil
Salt to taste
oil for frying


1Combine all filling ingredients. Mix well, adjust seasoning according to taste.
2In a bowl combine flour, salt and water. Mix well, knead until the dough becomes soft n smooth.
3Cover and let stand for about one hour. Knead well again before making the wrappers.
4Prepare 1 inch dough balls and roll between your palms to circle shape.
5Roll in 1 inch dia rotis.
6Repeat steps 3-4 again for more wrappers.

7Hold wrapper on one palm. Put about 1 spoon of filling in middle of wrapper.
8With the other hand fold the wrapper and make designs by  twisting the pleats to ensure the absolute closure of the dumpling.
Closing the filling inside wrapper is the secret of tasty and juicy dumplings.

9Heat up water in steamer.

10Oil the steamer rack well or put cabbage leaves on bottom to prevent dumplings from sticking to rack. Put dumping in steamer.

11When water boils, close the lid on rack.

12Steaming until the dumplings are cooked through, about 10-15 minutes.

13. Fry the dumplings in hot oil.

Aloo Sukha ( dry potato curry)

Aloo Sukha

Dry Potato Curry

Boiled Potatoes 1 Kg
Bengal gram 2 tbsp
cumin seeds 1 tsp
Mustard seeds 1/2 tsp
Red chilli flakes 1 tsp
Corriander seeds 1 tsp
Turmeric powder 1 tsp
Curry leaves 5-6
Dry red chilli 1
Garam masala 1/2 tsp
Mustard oil 3 tbsp


Cut boiled potatoes into bite sized cubes.
Soak Bengal Gram in water for half an hour.
Heat oil in wok till smokey.
Add mustard seeds .
When sizzles add curry leaves and dry chilli. Fry for 2-3 secs. Add bengal gram. Fry for 1 min.
Then add cumin seeds, corriander seeds.
Add potatoes. Mix well in oil till crispy.
Add red chilli flakes, turmeric powder and salt.
Sautee for another 2-3 mins at low heat.
Sprinkle garam masala.
Garnish  with green chilli.
Serve with roti or bread

Thursday, January 23, 2014

Fish Kaliya

Fish Kaliya


2 large tomatoes, grated
2 teaspoons  cumin powder
1 tsp turmeric pwdr
2 cups water
vegetable oil to fry
White firm Fish pieces 1/2 kg
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black cumin seeds
1/4 teaspoon fennel seeds, lightly crushed
1/4 teaspoon fenugreek seeds
Green chillies.


Heat oil wok over medium-high heat;  fry the fish in the wok  until golden brown.  Keep aside.

In a sauce pan put water. Add tomatoes, cumin powder, turmeric, salt to a boil .

Reduce heat to medium and simmer.

Add the fried fish  pieces to the simmering saucepan  .

Heat tawa  over medium heat, and dry roast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant.
Add  the roasted spices into the simmering saucepan. Simmer until the flavors integrate.

Garnish with green chiilies.

Serve hot.

Wednesday, January 22, 2014

Beetroot chutney

Beetroot chutney


2 Beetroot - Boil and peel.
2/3d Teaspoon Roasted and Powdered Jeera.
1/2 Teaspoon Red Chili Powder
1/2 Teaspoon Black Salt + Salt to taste.
1/2 Teaspoon Sugar.
Lemon Juice to Taste.


Grind all the ingredients to a nice smooth paste in a grinder.
Adjust flavors to taste .
This is a great chutney , very versatile and totally delicious .

Tuesday, January 21, 2014

Dimer Dalna ( Bengali Egg Curry)

Dimer Dalna

Bengali egg curry.

This is the curry which is quick and so flavourful.
The best dinner served by a mother when there is nothing in the fridge except eggs.


6 Eggs
3 large onions
4-5 cloves of garlic
1 inch of ginger
2-3 green chilies
2 tomatoes pureed.
4 tbsp of mustard oil
1 tsp of turmeric powder
2 tsp of deggi red pepper powder
1 tsp of cumin powder
2 tsp of coriander powder
Salt as per taste
Pinch of sugar
1 tsp of ghee
1 tsp of garam masala


Boil eggs in plenty of water and Add pinch of salt.
The eggs should be hard boiled. Deshell them n keep aside.  Apply little haldi and salt.
Some people makes two or three marks with sharp knife over whole eggs so that they absorb the gravy.
Chop onion, garlic, ginger and green chilies.
Add oil to a saucepan.
Now add the onion, ginger n garlic  n green chilli. Let it saute in oil and when they turn pink add  turmeric, red pepper and cumin n coriander powder. Adjust salt and add pinch of sugar .
Saute and add chopped tomatoes. Cook till they become soft n mushy
Add about 1-2 cups of water
Now cover the gravy and lower the heat.
.And let it cook through till the oil srparates  Add in hard boiled eggs and cook again another 4-5 mins.
Add in 1tsp of ghee and 1 tsp of garam masala.
Serve with rice

Toor Dal with Punjabi Tadka

Toor Dal  with Punjabi tadka


1 Cup Toor dal/ Arhar dal/ Yellow lentil
1 tomato grated
1 Onion grated
2 Green Chilies chopped
1 Tsp. Cumin Seeds
1 Tbsp.  Desi Ghee
Pinch  Hing/ asfotedia
1 Tsp. Turmeric Powder
Salt to taste
1/2 Tsp. Red Chili Powder
1/2 Tsp. Garam Masala
corriander pwder 1 tsp
Ginger 1 " grated
garlic cloves 6-7 crushed
dry red chilli one chopped


Wash the lentil . Boil this dal/ lentil with water, salt and turmeric power in pressure cooker till to 2-3 whistles. 

Heat the ghee  in pan and add hing and cumin seeds. when they start splutter. Add green chili and onions and cook till to little pinkish

Add ginger garlic and dry red chilli and sautee till brown at low heat. Add  grated tomato and cook till to soft.
When fat start leaving corner, add red chili powder, coriander powder, garam masala and salt. Mix well. Add this tempering in dal and adjust the dal consistency with   with extra warm water. Simmer for few secs.

Serve with roti/Rice

Dum Pukth

Dum Pukht



Lamb- 1kg
onion chopped 1
Garlic- 5-6 cloves (finely chopped)
Ginger- 1 inch piece (crushed)
Green cardamoms- 3-4
Black peppercorns- 5
Cloves- 4
dry red chilli 1
Cumin seeds- 1tsp
corriander seeds 3tsp
Black cardamom- 1
Curd- 1 cup
Salt- as per taste
Oil- 3tbs
red chilli powder 1 tsp
turmeric pwdr 1 tsp


ash the mutton thoroughly with water.
Dry roast green cardamoms, black cardamom, cloves, cumin seeds, dry red chilli, black peppercorns and corriander seeds. Cool n grind to paste. Mix with about two tablespoon of water into a paste .
Marinate theLamb with this paste, curd and keep it aside for 2 hours
Heat oil in a deep bottomed pan add onion
Then add ginger, garlic, and fry till pinkish colour.
Now add the marinated
mutton, sprinkle salt and cook for about 7-8 minute.
When the oil starts separating from the mutton, add red chilli powder n turmeric and one cup of water and mix well.
Cover the pan with a lid and reduce the flame.
seal the top of the pan with flour dough all over.
Let it cook on very low flame for about 30-35 minutes.
Check mutton is tender.
Once done, switch off the flame and keep it covered for about 10 minutes before serving.

Monday, January 20, 2014

Home made Chaat Masala

Home made CHAAT Masala

Any Indian food or snack is incomplete without Chatpata Chaat Masala.
It takes any bland food to high level
It has many uses:-
1. Sprinkle over Fruit chsat.
2. Sprinkle in any Dahi Raita
3. Mix in Prantha stuffings
4. Can be used in Any kind of stir fry vegetables.
5. Sprinkle over Pakodas, Aloo Bonda, crispy potato wedges, Fish bhajia, roasted chicken , Kababs etc.
Many other uses.


Coriander seeds 4-5 TBSP
Cumin seeds 5 tsp
Ajwain/ Carrom seeds 2 tsp
kala namak/rock salt 3 TBSP
Dry Red  chiles 5-6
Amchur / dry mango pwdr 4 tsp
pinch of hing
Dried ginger powder 1/2 tsp
Black pepper Powder 1/2 tsp
Kashmiri red chilli powder 1 tsp( For bright color)


Roast the coriander seeds, cumin seeds and the carom seeds separately at a low flame for a few minutes only.
Remove from heat and let cool.
Combine all above  ingredients and grind into a fine powder.
Store in air tight clean container.
Best flavours upto one month.
So make fresh everytime.

Sunday, January 19, 2014

Mini peanut samosa

Mini Peanut Samosa


You need

1/2 kg Refined flour/ maida
5tbsp desi ghee
 Salt to taste
500g roasted peanuts
1tbsp red chili powder
1tsp Garam masala
2tbsp Coriander powder
2tbsp raw mango powder
3-4pinches asafetida powder
1tsp cumin seeds
Vegetable oil for frying


Take 2tbsp oil in heavy pan. Add the peanuts and sauté on low flame till the peanuts are crisp and fragrant. Cool the peanuts and crush coarsely. Keep some whole too.

Heat 1tbsp oil in a pan. Add the asafetida and the cumin seeds. Allow the seeds to splutter.
 Add salt, garam masala, coriander powder, chili powder and raw mango powder. Sauté for 30 seconds and add the crushed peanuts. Toss well and remove from fire. Set aside to cool.

Sieve the flour, add salt. Add melted clarified butter and mix it very well.

Add small quantity of water and knead to a stiff dough. Set the dough aside for 20 minutes.

 Knead the two for a minute and divide the dough into 15 balls of equal size.

Roll out each ball to a disc of 4 inch diameter. Cut it into 2 equal halves along the diameter.

Wet the edges with a little water along the diameter. Bring the two ends together to overlap a little. Join and press together to make a cone.

Place a tbsp. of filling in the cone and seal from above. Fill all the cones and set aside.

Heat plenty oil in a pan. Put the prepared samosas in hot oil, deep fry on low to medium till light brown.
Drain and set aside to cool. Store in airtight containers.

Saturday, January 18, 2014

Marwadi Kadhi

Marwadi Kadhi


For besan dumplings

Gram flour (besan) - 1 cup
baking soda - a pinch
Green chillies, chopped - 2
Red chilli powder - 1/2 tsp
Carom seeds (ajwain) - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 teaspoon
Salt - to taste

For Kadhi:

Sour yogurt - 2 cups
Gram flour (besan) - 2 tsp
Salt - to taste
Turmeric powder - 3/4 tsp
Oil - 1 tablespoon
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
dry red chilli, broken - 2-3
Ginger, chopped - 1 inch piece
garlic 2-3 cloves chopped
Curry leaves - 10-12
Red chilli powder - 1/2 tsp


For dumplings mix all the ingredients  with  water in a bowl to make a thick paste.
Heat oil in a kadai, drop small portions (balls)  of this batter and deep fry till golden brown. Drain and place on an absorbent paper and set aside.
For kadhi, mix together yogurt, besan, salt, turmeric powder and whisk well. Heat one tablespoon oil in a kadai and add cumin seeds. When they begin to change colour, add asafoetida, dry red chillies, ginger n garlic and sauté for a minute.
Add curry leaves, red chilli powder and the yogurt mixture. Add 1/2 cup water too.
Simmer for few mins .
Stir in the pakodis/ dumplings  .
Simmer more for ten mins so that th dumplings become soft in sauce and serve hot with rice.

Friday, January 17, 2014

Peshawari Mutton Qorma

Peshawari mutton qorma


Shallots 3 big sliced.
garlic 4-5 cloves crushed
ginger 1 "
1 kg pieces of lamb
3- 4 Tbs ghee/oil
2 green cardamoms
5 cloves
2 black cardamoms
½ tsp cinnamon powder
½ inch cinnamon stick
2  tbs Kashmiri chili powder
1/4 tsp turmeric powder
½ tsp garam masala
½ tsp ginger / saunth powder
1 tbs fennel / saunf powder
1 tsp corriander powder
homemade yogurt 1 cup
Marinade lamb pieces in yogurt for half an hour.
Fry onion slices in hot oil till crispy. Cool and blend with ginger n garlic  to paste.
In a bowl mix the deggi chili powder in 1 cup of water and keep aside.
Heat ghee in patila.
Crush the green cardamom and cloves and add them in the ghee.
Add fried onion paste  . Buno for two mins at low heat.
Add red chilli powder water.
Simmer for 10 mins.
Add the pieces of lamb along with marinade, stir it all together.
Add in the cinnamon stick and the black cardamoms.
Cook on medium heat, stirring occassionally until the lamb starts to turn reddish brown in ghee.
Add in the  spices  turmeric, saunf , saunth and corriander powder & mix to combine.
Add in the salt . Put 1 cup water more.
Simmer at low heat till meat is tender.
Once the meat is tender add in garam masala and let it cook uncovered till the consistency of gravy you need.
Serve with rice.

Thursday, January 16, 2014

Golgappe/ Paani puri


Golgappe / Paani puri


1/4 cup maida
1/4 cup sooji
pich baking soda
Mix all ingredients n Make a soft dough and let it rest for 30 mins.
Divide unto balls n make thin rotis.
Cut in circles using  cookie cuttet.
Heat refined oil in kadai to smoking hot.
Now fry at medium heat..Cool for another half an hour.

For paani

Take 3 tbsp tamrind pulp in 1 ltr Water. Mix fresh roasted Crushed Zeera 1 tsp.
Add 1 tsp chaat masala
Add Hanful of grounded fresh pudina.
one green chilli crushed.
Kalanamak and red chilli powder to taste
Add 1 lemon's Juice.
For filling
Boiled chickpeas or boiled mashed potatoes.

Khumb Aaloo Rassa

Khumb Aaloo Rassa


Mushrooms 1/2 kg
potato 2 big
Onion  grated1 big
Tomato 3 pureed
fresh dhaniya 1 small bunch...grind it
Ginger&Garlic paste 2 tsp
Coriander powder 1 tsp
Chilly powder 1tsp
Garam masala  1tsp
Refined oil 2 tbs


1.  Slice mushrooms in halves. Cut potatoes in cubes
3. Heat oil in Kadai over med heat.
4. Then add ginger, garlic, onion .  Saute till pink.
5. Add dhainya paste.
6. Add tomato puree followed by all spices except garam masala, salt and saute for 2 mins
7. Now add the mushrooms, potatoes.  cover the lid after adding  1 cup of water
8. Allow it cook until the water evaporates and potatoes cooked through . Add garam masala.
9.Add half cup water again n simmer till the consistency of gravy you need.

Wednesday, January 15, 2014

Panner mattar Kali Mirch

Panner Mattar Kali Mirch


Paneer cubes Little fried 1 cup
fresh peas 1/2 cup
Full Fat Cream 1/2 cup
1 tbsp refined oil/ White oil.
Onions 2 grated
cloves of Garlic 2 crushed
½ inch Ginger, peeled n crushef
Kalimirch/Black Pepper 2 tsp freshly crushed.
pinch Haldi
saunf powder 1/2 tsp
Cumin Seeds 1 tsp
corriander powder 1 tsp
green chilli 1


Heat oil in a pan on medium flame and add cumin seeds to it.
Addn onion  and fry it on medium flame, stirring continuously, until it changes colour to golden brown.
A dd turmeric powder, daunf pwdr and black peppercorn powder and fry for Few secs. Add 2 cups of water and salt to taste and bring it to boil.
Once the gravy comes to boil, stir in little fried paneer pieces and green peas and let it cook for ten minutes on medium flame
Mix in cream and corriander  powder n green chilli.
Add salt.
Simmer for 10 mins or till the thickness of gravy you want.
Turn off the flame and let Kalimirch  Paneer mattar  Curry  to stand for few mons for all the flavours to blend well. Crush some black peppercorns for garnishing.
Serve with roti/ rice.

Tuesday, January 14, 2014

Soya Chaps

Soya Chaps

250 g of Soya bean chunks
3 tbs maida
1 medium Onion grated
2 tbs Ginger -Garlic paste1 tsp Cumin seed 1 tspn Asafoetida (Hing)2 tsp Red Chilli powder250 ml of Refined oil for deep fryingSalt to taste

Soak soya chunks overnite in water. Next daySqueeze as much as water from the Soya bean chunks. Put them in a grinder with all ingredients except maida and make a paste.
Take out in bowl. Mix maida and mix well.
Make small balls and shspe them as you like.
. Heat oil in deep bottomed frying pan. When the oil is hot gently dip the Soya chaps for deep frying. Fry them till they are brown in color. Soya chap is ready. 
Serve with chutney.

Fresh Sambar

FRESH  Sambar


Tuvar Dal 1 cup boiled
Mix Vegitables 1 cup
( Onions cut in slices, potato cut in lengthwise, brinjal cut lenghtwise, Green beans, , okra etc)
Tamarind paste 2 tbsp.
for Sambar Powder
Coriander seeds  3tsp.
Chana dal – 1 tsp.
Dry red chillies – 5  -6
Methi dana – 3-4
Asafoetida – A  pinch
Fresh grated coconut –
for Tampering
A tsp. of mustard oil
A tsp. of mustard seeds
10-12 curry leaves
2-3 dry red chillies
1-2 green chilli


Heat a tadka pan with 1 tsp oil.  When just hot, roast the dal till pink. Roast all the other ingredients separately except coconut .Cool them.
Mix the roasted ingredients with fresh coconut well and grind with very little water to form an almost smooth paste.
set aside.
Saute the vegetables slightly in a 1 tsp  oil . Add Tamarind paste. Cook the vegetables in the tamarind extract alongwith a little salt and turmeric powder and little water till just cooked through.
Tranfer to another deep  pan. Add the cooked tuvar dal and ground spice paste. Add water to bring to the consistency of soup.
Bring to a boil. Remove. Heat a seasoning pan with 1/2 tsp oil. Splutter mustard seeds followed by rest of the seasonings.
Pour and Simmer Sambar for 5 mins.

Sunday, January 12, 2014

Kashmiri Yellow Mutton

Kashmiri Yellow Mutton

1 kg Lamb mutton
2 ladles mustard oil.
a pinch  of hing (Asafoetida).
5-6 laung (Cloves).
2 Black cardamom
4 green Cardamom
2 tbsp saunf powder
1 tbsp haldi
2 small sticks Cinnamon
2 Bay leaves
1 tsp Cumin seeds
1 tsp garam masala.
1 cup milk
Heat the oil in a  deep pan or Patila.
Add mutton and cover the surface  evenly with  salt.
Fry for five minutes on full flame.
Add asfoetida, cumin  , crushed cloves and continue to fry for one to two minutes.
Take care not to burn the mutton.
Frying means drying up of water which is coming out of mutton because of salt.
Add a glass of water .
Now add all the spices  except  green cardamom, garam masala and milk.
Cover the pan and cook it till meat is tender at low to medium. heat.
You can pressure cook too upto three whistles.
Now add milk, garam masala and crushed elaichi and boil for two minutes.
Switch off stove.
Serve with rice.


Lemon Gingery Soopa

We Indians have many recipes which are described in our ancient books and history.
Its our pity that we came to know  these from other cultures .
Sanskrit name for Soup

From Famous Ayurvedic Book

Sukham Ayu
Soopa (which is the Sanskrit term for Soup) from  Famous Ayruvedic book Sukham Ayu.
 In this recipe, ginger is used along with lemon to make a delicious and spicy Ginger Lemon Soopa.
Boil 1 cup toor dal in 3 cups water. Mash the dal. Then add 1 inch grated ginger and add in simmering dal.
Make tadka. Put 1 tsp ghee in pan. Add zeera and mustard seeds. Add 10 curry leaves. Splutter and add pinch of hing.
Add salt and pinch of haldi. Add tadka to simmering dal
Serve in bowl by druzzling of lemon juice over it..
This is Ayurvedic  therapy for winters..

Saturday, January 11, 2014


The Original Bread Rolls
Party Snack

Tiffin Recipe


10 bread slices
4 medium sized boiled potatoes
1 tsp minced green chillies
1 tsp grated gingers
2 tbsp oil
½ tsp fennel seeds
½ tsp red chilli powder
½ tsp garam masala
½ tsp amchoor
salt to taste
½ cup chopped nuts( cashewnut, raisins)
coriander leaves to garnish
For frying
Oil for deep frying

To make the filling

mash  the boiled potatoes. Heat the oil. Add fennel seeds. When they start to crackle add green chillies and ginger. Now add potatoes, nuts and all the spices. Let it cook for 2 minutes. Switch off the heat and add fresh coriander leaves. Cool the mixture before filling in the bread rolls.
To make Bread Rolls
Soak the bread slices in a bowl for 30 seconds. Squeeze out extra water by pressing slice in your palms. Put a spoon of potato mixture on the slice. Gently shape into a roll with your hands. Heat oil and deep fry the rolls on medium flame till golden brown.
Serve hot with Corriander and green chilli chutney


Winters Special

Banaras ka Matar ka Nimona

Its actually green coarse made from fresh peas. Add tadka of your choice to coarse green pea paste.
You can add any veg to this green based gravy.


fresh peas 1 cup
desi ghee 2 tbsp
black pepper powder 1 tsp
jeera powder 1tsp
corriander powder 1 tsp
ginger chopped 1 inch
green chillies chopped 1
whole jeera 1 tsp
Boiled potato Sliced Two
bay leaf 1
salt to taste


Grind fresh peas, ginger n green chillies in a grinder without water and make a coarse paste .
Keep aside.
Heat ghee in a non stick pan, put in whole jeera n tejpatta.
Add the  peas coarse paste . Sautee his on low heat for 5-6 mins, then add the spices .
Add salt and keep frying on low heat until it leaves Fat.
Add boiled sliced potatoes.
Saute gently for two mins.
Add 2 cups of water.
Let it simmer for half an hour. Or till consistency you need.
Garrnish with chopped coriander leaves n serve hot.
1. You can add Fried Moong dal vada or  roasted Gobhi or fried paneer  in place of potatoes.
2. donot make fine paste of fresh peas. Let few peas to be half crushed.
3. Always grind raw fresh peas.



Winters come with many recipes. There is always a hustle Bustle in Indian Kitchen. As evenings are too
windy and chilly and People stay indoors and there is always a demand for "Kuch Garam Garam khane ko ho jaye".
So you cook lot of stuff .
Namak para or Nimki or Mattri is ribbon like strips of dough which is rolled in spices and fried.

You can store them in airtight containers for relishing them with evening teas and gossips.
Plain Flour / Maida : 1 cup
Melted Ghee: 2 - 3 tbsp
Ajwain  or Carrom seeds : 1 1 tsp
Salt to taste
refined Oil for deep frying

1. Combine the plain flour, ajwain seeds and salt in a wide bowl. Add the heated ghee to the flour and mix very well.
2. Make a soft dough by adding the water little by little. Cover with a lid, set aside for 30 minutes.
3 Again Roll the dough for few mins.
Make small balls and Roll out in Roti like shape.
Cut into strips.
4 Fry strips in batches in hot oil at medium heat.
5. The color should be whitish and crispy. Do not make them brown....

Friday, January 10, 2014

Moong Dal Bade ki Kanji

Moong daal Bade ki Kanji

Water 1 ltr Salt
Red chilli flakes 1 tsp
Freshly ground mustard seeds 6-7 tsp. Dhuli moong dal bades 10-12


Mix the powders and spices into cooled water well.  Make Kanji.  Keep aside.For moong dal BadesWash the split moong dal n  soak in enough water for 3-4 hrs.Grind to a smooth paste adding little water . Mix spices and salt in batter.Heat oil in a wok to fry the bades.  Fry on both sides till swollen, golden and crisp.
Take out and soak in water for half an hour. Squeeze bades and put in Kanji.Store in big martban or Jar and keep for one or two days in dark in warm place.Serve bade in Kanji  to guests .

Wednesday, January 8, 2014

Arbi ki Kachri

Arbi ki Kachri

A spicy Arbi side dish


1 kg Arbi
1 tsp coriander powder
1 tsp chaat masala
1 tsp red chilli powder
Ajwain 1/2 tsp
Oil to fry
1 tsp garam masala
Coriander to garnish

1 Boil and peel the arbi .
Press each one gently between your palms to slightly .
2.  Fry the arbi peices in hot oil till crispy and golden brown on both sides.

3. Remove and drain on paper. .
In pan over low heat. Add 1 tsp oil and add ajwain and let it splutter. Add arbi and all spices and cook for 2 mins.

Garnish with corriander leaves

Serve with Dal Roti

Khumb Palak

KhumKhumb Palak

Khumb/ Mushrooms - 200 gms sliced
Palak/Spinach - 1 Kg
Onion - 1 medium
Green Chilly - 1
Ginger - 1/2 inch piece
Garlic - 2 flakes
Cumin/Jeera - 1tsp
Red Chilli Powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
saunf powder 1 tsp
Garam masala powder - 1/2 tsp
Ghee - 2 tbsp ( desi)
Coriander leaves
Butter 1 tsp


Clean, wash and boil the Spinach leaves in pressure cooker .

Mash with ladle and keep aside. 

chop onions, ginger, garlic and green chilly .

Heat ghee in a kadai .
Add cumin seeds and allow to splutter.
Immediately add ginger, garlic and green chillies and fry lightly, then add onions and fry till pink.
Then add all the spice powders and add the mushrooms. Sautee for ten mins.  Coat mushrooms in spices well.

Add Spinach/Palak with its stock

Cook for 15 mins at low heat.
Add garam masala and put butter and switch off heat.

Serve hot with rice or rotis.

Saturday, January 4, 2014

Rara Meat



Lamb 1 kg
keema 250 gms
Bay leaves (tej patta) 2
Black cardamoms 3
Cardamoms 8
Coriander powder 25 gm/5 tsp
Cumin (jeera) powder 10 gm/2 tsp
Garlic, chopped 20 gm/4 tsp
Garlic paste 45 gm/3 tbs
Ginger, shredded 20 gm/4 tsp
Ginger paste 45 gm/3 tbs
mustard Oil 1/2 cup
Onions, chopped 1 cup
Red chili powder 1 tsp
Salt to taste
Tomatoes, chopped 160 gm/ 2/3 cup
Turmeric (haldi) powder 2.5 gm/ ½ tsp
Yogurt 160 gm/ 2/3 cup


* Whisk together the yogurt and salt and marinade the lamb in it for an hour. Heat the oil in a pot and crackle bay leaves and both the cardamoms in it. Add the onions and sauté till light brown. Add ginger and garlic pastes and stir for 4 to 5 minutes. Stir in coriander, turmeric and red chili powders. Add the lamb with the marinade, bring to boil then reduce flame.
* Let simmerfor 10 mins . Add Keema and Cook with continuous Rar until tender. Add small amount of water in intervals .
Add the tomatoes, chopped garlic and ginger and stir. Then add the cumin and whole red chillies. Cook on low flame till the lamb pieces and keema are coated with the masala and tender.

Thursday, January 2, 2014

Red Chilli Pickle

Winters and Red chilli Achaar

Large red Chillies washed and completely drained and deried
■Fennel seeds
■Brown mustard seeds...
■Fenugreek seeds,
■Turmeric powder
■Mustard Oil


Dry Roast all the spices and make powder by grinding.
Mix all powdered spices with salt and turmeric powder and add 2tsp musturd oil to make a paste,.
Take out stem of each red chilli and make a lenghtwise slit and remove seeds with the help of hairpin .
Then fill the masala. take sterlized Jar and pack Them .
Just add little cooked mustiurd oil to marinade in Jar.
keep under sun for three-Four days . When you find chillies soft, Then add more cooked cool mustard oil to get it wet or coat with oil.
Sprinkle 3 tbsp lemon juice and put another week or so under Sun.
See the Ratio of fennel, mustard and fenugreek are approximately 1 : 1 : 1/2.
MaKE stuffing as per qty of chillies you have.
Enjoy with garam garam Matthi

Arbi ke kabab

Fasting Day #2 Arbi ke kabab The fasting is feasting actually. You cook those dishes you never do regular Here's arbi ke kabab Ingre...