Thursday, May 29, 2014

Nutty Okra

Nutty Okra


Okra/lady fingers 1/2 kg
Onion 2 big
Roasted Peanuts 200 gms
Roasted Cumin seeds 2 tsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Green chili chopped 2
Mustard oil 1 ladle


Wash and dry okra/bindi .
Cut pods in small pieces.
Thinly slice onions.
Crush peanuts and cumin seeds together.
In wok heat oil till smoky.
Add okra, onions. Sautee for few mins.
Add chopped green chilli, salt, red chilli powder and turmetic powder.
Stir fry at low heat uncovered till okra/bindi gets crispy and cooked.
Add crushed peanuts n cumin seeds.
Fry two three mins more.
Serve crispy nutty okra/ladyfinger/bindi with roti and raita.

Tuesday, May 27, 2014

Idlis and Chutneys



•220g white urad dhal /lentils
•110g white rice flour
•1 teaspoon fenugreek seeds
•1 teaspoon salt


1.Put the uran dhal lentils in a bowl and cover with water. Soak for eight hours or over night.
2.Drain and place the lentils in a food processor with about 50ml of water and grind to a smooth paste.
3.Phtly and then pout the batter into the moulds.
8.Carefully lower the trays into the idli pan, cover and steam for 20 minutes.
9.After 20 minutes, your idlis should be ready. Remove the trays from the steamer and remove the idlis from the trays. You may need a knife or small spoon to assist you with this


Onion - 1, finely sliced
Tomatoes - 2 large, sliced
Chana dal - 1 tbsps
Dry red chilies - 2
Green chilies - 1
Ginger - 1/2 " finely minced
Coconut milk - 3-4 tbsps
Salt to taste
Cooking oil - 1/2 tbsp
For tempering/poppu/tadka:
Mustard seeds - 1/2 tsp
Red chilies - 2
Curry leaves - a sprig
Asafoetida - pinch


1.Heat oil in a vessel. Once the oil is hot, reduce flame, add chana dal, red chilies and green chili and saute till the dal turns light brown. Remove the dal, green chili and red chilies from oil and keep aside to cool.
2.In the same oil, add the onions and ginger and saute till transparent, approx 3-4 mts. Add the tomatoes and saute for 9-10 mts on low to medium flame. Turn off heat and cool.
3.Blend the cooled ingredients (dals, chilies, tomatoes and onions) along with salt and coconut milk to a fine paste. Remove onto a serving bowl.
4.Heat a tsp of oil in a small pan, add the mustard seeds and allow them to splutter. Add the curry leaves, red chilies and asafoetida and turn off heat.
5.Pour this tempering over the chutney and serve with idli

Green chutney


• Fresh coriander leaves,chopped 1 cup
• Fresh mint leaves,chopped 1/2 cup
• Green chillies,chopped 2-3
• Black salt (kala namak) to taste
• Sugar 1/4 teaspoon
• Lemon juice 1 teaspoon
Process the fresh coriander, fresh mint and green chillies in a blender to a smooth paste with a little water if required. Add the black salt and sugar. Transfer to a bowl, add the lemon juice and mix well.lace the rice flour, fenugreek seeds and salt in another bowl and add just enough water to make a think paste.
4.Add this paste to the lentils and whisk to combine.
5.Store this batter, covered in a warm place for eight hours or over night. The batter should become quite foamy and and double in volume.
6.When ready to cook, pout water into the bottom of your idli pan and bring to a boil.
7.Oil your idli trays lig

Monday, May 19, 2014

Lehsun dhaniya Paneer

Lehsun dhaniya Paneer


Paneer 250 gms...
Lehsun paste 3 tsp
Chopped corriander handfull
Cumin seeds 1 tsp
Corriander seeds 1 tsp
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Dry red chilli 1
Green chilli 1
Ghee /butter 2 tbsp


In a wok heat ghee and fry paneer cubes.

Keep aside.

In same wok add cumin and corriander seeds. Crackle.

Add lehsun/garlic paste

Stir for few secs.

Add paneer cubes.

Add salt, red chilli powder, turmeric powder and corriander leaves.

Add green and dry red chilli

Stir fry for few mins at low heat till all masala covers paneer cubes



(Recipe from The OPRAH Magazine)



2 1/2 cups chickpea flour

2 cloves garlic , finely grated

3 Tbsp. kosher salt , plus more to taste

1 tsp chilli flakes

1 tsp oregano

Vegetable oil , for frying



In a stainless steel pot over high heat, combine chickpea flour, , 7 cups of cold water, garlic, and salt.

Whisk gently to prevent sticking on the bottom.

 Once the mixture begins to thicken and bubble , reduce heat to medium .

 Add remaining ingredients except oil, stir to combine, and continue stirring to prevent sticking.

When mixture leaves sides transfer it to a rimmed sheet pan lined with nonstick aluminum foil.

Spread mixture out evenly, cover with a sheet of plastic wrap, and top with another sheet pan. Refrigerate for 4 hours until completely cold and set.

Cover with Refrigerate for 4 hours

 Carefully remove mixture from pan by gently lifting the bottom layer of aluminum foil onto a cutting board. Remove plastic wrap, then cut into "fries" shape

 Heat oil in a large Wok

Fry the FRIES  till golden


Serve the gluten Free Fries

Saturday, May 17, 2014

Tamatri Egg Curry

Tamatri eggs

Eggs 5
Tomato puree 1 cup
Garlic cloves 5-6 grated
coriander seeds 1 tsp
Cumin seeds 1 tsp
Freshly grounded black pepper 1 tsp
Kasoori methi 1 tsp
Salt .
Oil 2 tbsp


Boil the eggs and marinade the eggs with some salt and turmeric powder.
Heat oil in a wok and add cumin and corriander seeds and crackle.
Add garlic and stir. Add dry red chilli
Add tomato puree. Add freshly grounded black pepper
Fry till oil separates .
Now a some salt n
Now add some water and add the eggs and cook with a lid till the gravy become thick.
Add kasoori methi and simmer for one min more.
Serve hot.

Thursday, May 15, 2014

Murg Achaar

Murg Achaar

(very easy recipe)


1 Kg chicken pieces small
3 tbsp adrak-lehsan paste 2-3 dry chillies
1 tsp zeera
Juice of Nimbu- 1 cup.
2 tsp  red chilli flakes
1/2 tsp haldi powder
3 tbsp mustard oil
Few methi seeds
Onion seeds 1/2 tsp
Corriander seeds 1 tsp
Salt to taste
oil for frying


Marinade chicken pieces in salt n haldi for two hours

Fry chicken  pieces in oil and keep aside.

Heat the 3 tbsp oil in kadai and add the methi seeds and dry red chillies

Add onion seeds and corriander seeds. Stir for 2 secs

Add ginger garlic paste and zeera, red chilli flakes and haldi and fry for a few secs

. Add few drops of water and cook at low heat for 2 mins.

Add chicken pieces

Cook at very  low heat for 10 -15 mins.

Add lemon juice and mix well. Switch off flame

Mix gently for one or two mins.

Let it stand for half an hour.

Transfer in glass bowl and refrigerate.

Always serve cold.

Never reheat.

Relish one or two pieces with any meal.

Tuesday, May 13, 2014

Aloo chop


(Jammu walas Aaloo chop)

On winters Jammu people love Dabaree ( Pressed Aloo Chop ) very much.  It is preapared in Pakodawala shop  in every nook and corner of Old City of Jammu. Served in Leaf Katori (Dona) with lots of Imli and Radish Chutney

This is same as Mumbai walas love Batata Vada.  The only difference is Dabaree is pressed Batata vada which is  fried two times.

Here is the recipe



Boiled potatoes 3 big

 Chopped onion 1

 Chopped ginger 1"

 Chopped green chilli 1

 Chopped corriander leaves handfull

 Cumin seeds 1 tsp

 Dry pomegranate seeds/anardana 1 tsp


 Red chilli flakes 1 tsp

 Besan/ bengal gram flour 1/2 cup

 Oil to fry



 Mash potatoes well.

Add chopped onion, ginger , salt, red chilli powder, corriander leaves, cumin seeds, green chilli, anardana and mix well.

Make small balls out of this mixture by wetting your palms with water.

Keep aside.

With besan make batter with water. Add pinch of salt.

The batter should not be too thick .

 Heat oil in wok.

Dip each potato balls in besan batter / Flour Batter and lift each with spoon and drop carefully in hot oil.

Fry them half ( means 50% fry till outer shell is sealed and light yellow color)

Take them out and let these  cool.

Press each half fried potato ball to give little flat shape.

 ( this is dabaree in dogri Language  means pressed Aloo chops)

Then  refry them in hot oil till brown and crispy

Serve with corriander chutney/ Imli-Radish chutney

Sunday, May 11, 2014

Potato Ghee Roast

Potato Ghee Roast


Boiled potatoes - 500gms
Ghee /clarified butter 1 ladle
Curry leaves 10-12
Turmeric powder - 1/2tsp
Red chilli flakes 1 tsp
Corriander seeds 1/2 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Hing/ asfoetida pinch
Chana dal/ bengal gram  1 tbsp soaked in water.
Dry red chilli 1 broken
Lemon juice - 1 lemon


In a wok heat ghee. Add drained chana dal. Sautee for one sec.
Add mustard seeds and curru leaves. Fry for two seconds. Add  asfoetida and dry red chilli and cumin and corriander seeds.
Splutter for one sec.
Add boiled potatoes cubes. Roast in ghee for two secs. Add salt, red chilli flakes and turmeric powder.
Cook for ten mins at low heat till potatoes become crispy.
Switch off flame and sprinkle lemon juice.

Chicken Ghee Roast

Chichen Ghee Roast


Chicken - 800gms
Ghee /clarified butter 1 ladl
Onion 2 chopped.
Turmeric powder - 1/2tsp
Red chilli flakes 1 tsp
Corriander powder 1 tsp
Cumin powder 1 tsp
Lemon juice - 1 lemon

In a wok heat ghee. Add chopped onion and fry till brown. Remove onions using perforated ladle and blend in blender to make caramalized onion paste.

In same wok with ghee add chicken pieces. Fry at low heat till sealed. Add 1/2 cup water. And cook till all water dries up.

Add salt, red chilli powder, turmeric powder and roast at very low heat till chicken is 60 % done.

This process to be done at very low heat.

Add Onion paste and corriander and cumin powder.

Cook till chicken Is done.

Switch off flame. Keep wok in kitchen table.

Take fork and  put /prick in  each chicken piece .

Show each piece to burner flame for 1 sec to give charred texture . Do not burn

Put back in wok and mix well. Add lmon juice

Serve it.

Saturday, May 10, 2014

Kara kozhukattai

Kara kozhukattai (Spicy Rice balls)

•Rice flour - 1 cup
•Water - 1 and 1/4 cups ...
•Red chilly powder - 1/2 tsp
•Grated coconut - 1 tbsp
•Oil - 1 tbsp
•Mustard - 1 tsp
•Fennel (saunf) - 1 tsp
•Urad dal (Split black lentil - 1 tsp
•Asafoetida - a pinch
•Salt - as per taste
Chopped onion - 1/2

Mix rice flour, red chilly powder,grated coconut and salt, chopped onion. Boil the water and mix in rice flour with spatula. Let it cool down and add a tsp of oil and mix in hand.
Make tiny balls with that batter. Steam the balls in the cooker for 10 minutes. Remove and let it cool down. The balls will easily get separated
Heat oil in the pan, add mustard, saunf, urad dal and asafoetida. Transfer the balls to the pan. Keep in simmer. Let it fry till the top layer is roasted..
I served this withn the Chilly chutney

Wednesday, May 7, 2014


(Royal Dish)

1 chicken- cut into 8 pieces
5-6 tbsp oil
4-5 cloves
1 tej patta
1" dalchini
ginger-garlic paste 1 tsp

For the Marinade :

  3-4 tbsp curd
1 tbsp red chilli powder
salt, or to taste,
1/2 tsp haldi
saunf/fennel powder - 1tsp
saunth/ginger powder  1 tsp 

  ONION SHALLOT Emulsion - 2 tbsp

Grind Together :

  1/2 tsp jeera
2 moti ellaichi
2 chhoti ellaichi

Mix together all the ingredients of the marinade - curd, saunf, sonth, salt, red chilli, haldi, Add chicken. Let it marinate for 2 -3 hours. 

  Heat oil. Add laung, Dalchini and tej patta. Fry for 1-2 minutes 

  Add ginger garlic paste .
Add chicken along with the marinade. Mix well
Add powdered jeera and cardmoms. Fry for 2-3 minutes. Add 1 cup water.

  Cover and cook on low heat till it is done 80 percent.

Then add Onion and shallot emulsion.
Cook at low heat till chicken is done.
Serve with Roomali Roti / Rice

For Onion Shallot Emulsion
Onions ~ 1kg.
Shallots ~ 1 kg.
Mustard Oil ~ ½ kg.
Ghee ~ 100 gms.


Peel and cut off the hairy roots and green tops of Onions and Shallots.

Chop these, lengthwise, into uniform pieces.

In a kadhai, heat the oil till foam disappears, and then add ghee. Deep fry the chopped Onions and Shallots on medium heat, turning these regularly by means of a perforated ladle

When these turn golden-brown and become crisp, strain oil, etc., thoroughly thorough a colander, or a strainer.
This oil can be used for cooking, or for future frying of Onions and Shallots.

Grind these fried Onions and Shallots in a Stone Mortar by means of a Wooden Pestle

Then, while adding enough hot water slowly, continue grinding till it turns into a Milky Emulsion, which is now ready for use in various Dishes as a seasoning.

Bom Chounth Wangun

Kashmiri pandit cuisine

Bom Chount Wangun

Sour apples and eggplants
1 kg sour apple Quince Apples ( cooking ones)
1/2 kg eggplants
2 tsp kashmiri red chilli pwdr
2 tbsp saunf pwdr
1/2 tsp saunth
salt to taste.
1 tsp garam masala
1 tsp zeera


Wash the apples and eggplants
Cut the apple and eggplants into pieces.
Fry the eggplants and apple in a pan and keep them in a bowl. Keep aside
Drain off the excess oil from the pan and add zeera in it
Put the chilly powder in oil and stir it along with 50ml water till the water evaporates and oil separates.
Add the fried apple n eggplants in the pan and mix evenly.
Add all the ingredients along with 1 cup water and keep on low flame for 10 mins
Serve hot with boiled rice.

Tuesday, May 6, 2014

Aaloo Kabli

Be it the girls peeking out from school gate or ladies shopping at congested kolkatta streets its all time favourite street food and full in all respects

Aloo Kabli

Potato and Bengal Gram chaat
Boiled black chana/ bengal gram 1 Cup
Potatoes 2 big
Onion 1
Tomato 1
Red chilli flake 1 tsp
Fresh roasted and crushed cumin 1 tsp
Tamarind pulp 1 tsp
Lime juice – 1/2 cup
Puchka 2-3


Boil the potatoes.  Peel the skin of the potatoes and cut in small cubes.
Put in big mixing bowl.
Chop the onion and tomato very fine. Add in bowl.
Add tamarind pulp, cumin, chilli flakes, salt and lemon juice. Mix well.

Put in individual serving bowl.
Garnish with crushed puchka / golgappa

Raw Mango Sambar

 Raw Mango Sambar


Raw Mango - big 1
Tovar dal/Sambar dal - 1 cup
Tamarind pulp 2 tbsp
Onion 1 cut in thin slices.
Turmeric powder - pinch
Sesame oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - few
Asafoetida -  pinch
Dry red chillies - 2
Rice flour - 1 tbsp
Curry leaves - 4-5
Sambar powder 2 tsp


1. Wash, peel and  deseed Mango.
2  Cut the mango into cubes.
3 Cook the mango pieces with little water in a pan until tender and keep aside.
4. Put dal in big vessel and add  2 cups water , salt and turmeric powder.
5.Boil dal till tender
6. When cooked, mash dal  well.
7. Add tamarind pulp and sambar powder.
8. Heat oil in another pan  and splutter the mustard seeds.
9. Add fenugreek seeds, broken red chillies and asafoetida.  Add onion slices and sautee till pink color.
10. Pour the  seasoning into the dal in vessel.
11. Make a paste of rice flour with little  water and mix it into the sambar.
12.  Add curry leaves and cook till the sambar starts to boil.
13. Finally add the already cooked mango pieces to the sambar and boil for two more minutes.
Serve with rice.

Sunday, May 4, 2014




Potato Boiled - 3-4 ...
Mozzarella Cheese - 1 cup ( grated )
Salt to taste
Green chili - 2 ( chopped )
Roasted cumin seeds
Red chilli flakes 1 tsp
Oil for shallow frying


Peel and grate boiled potatoes

Mix boiled potatoes, Cheese, salt, cumin seeds, red chilli flakes , green chilies in a bowl.

Wet your palms with water and make small Tikkis/patties.

Heat little oil in a non stick pan.

Fry the tikkies from both the sides till golden brown.

Serve hot with your favourite chutney/dip

The oozing and melting mozzarella is real twist to the tikkis.

Just try it

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