Monday, August 31, 2015

Kadai Paneer

Kadai Paneer



Panner/Cottage cheese 1/2 kg


coriander seeds - 1/2 tsp

cumin seeds - 2 tsp

garlic cloves - 5-6

dry red chillies - 5

tomato puree 1 cup

salt to taste

Turmeric powder 1/2 tsp

ghee - 2 ladles

Onion paste 1 cup


1. In thick bottomed kadai , add 1 tsp ghee and heat till it melts. Fry coriander seeds, cumin seeds and garlic cloves. Let it cool and put in blender tumbler.

2. Then grind this along with long red chilles. Make a paste.

Heat rest of ghee in kadai and fry paneer pieces in it. Keep aside

3. In same ghee put onion paste and bhuno over medium heat till pink colour. Add chilli paste from blender and bhuno along with onions. Add turmeric powder and salt.

Bhuno for one min. Add tomato puree and simmer till ghee leaves sides.

Add paneer fried pieces and mix in masala. Add 1 cup water and let it simmer at low heat till all water evaporates and ghee leaves sides.

Garnish with ginger and green chilli strips

Saturday, August 29, 2015

Tribal Green chilli Chutney

Tribal Green Chilli chutney

Very tasty and flavourful chutney prepared by tribals of Jammu and Kashmir. ( Mostly Bakkarwals and Gujjarwals)


Green chillies 10-12
onion chopped one big
mint leaves few leaves
Garlic cloves 2
lemon juice 1/2 cup
Red chilli flakes pinch
Prick all green chillies with fork all over.
Roast them on flame.  They do it on burning charcoal.
Grind these chillies with salt,  onion, garlic and mint leaves on sil batta.
Put in a bowl. Mix red chilli flakes and lime juice.

Thursday, August 27, 2015

Rice Balls

Evening quick snack

Rice balls

Cooked rice 1cup
Boiled potato 1
chopped onion 1
chopped capsicum 1
red chilli flakes
grated ginger 1,tsp
Fine flour 3 tbsp
Oil to fry


Take a big bowl. Add cooked rice. Mash with fork. Add mashed potato. Mix with hands till you get smooth dough. Add all other ingredients except oil.
Wet your handa with water and make smooth balls.
Heat oil in wok and add balls.  Fry at med heat.
Serve with peanut and corriander chutney.

Desi tinda Sabzi

Desi tinda sabzi

We wait for this time when there is desi tinda available in market from local farmers. These are very soft . Fresh and seedless apple gourds
We cook this with few spices


Apple gourd/ desi tinda
fenugreek seeds 5-6
cumin seeds 1 tsp
Corriander seeds 1/2 tsp
Red chilli flakes 1 tsp
Haldi.1/2 tsp
Grated ginger 1 tsp
green chilles chopped 2
Ghee 1/2 ladle


In a wok add ghee, add fenugreek seeds. Crackle . Add cumin and corriander seeds and grated ginger. Stir fry for two mins.
Add tindas and stir fry for five mins at low heat . Add salt/ red chilli flakes.  and turmeric piwder.  Mix And cook at low heat till done.
Add very fine chopped green chillies.
Serve with chapatis.
This a great tiffin recipe too

Wednesday, August 26, 2015

Masala Bharey Tinde

Masala Bharey Tinde


Round gourd /tinda ½ kg
Onion chopped 2
corriander chopped ½ bunch
roasted cumin seeds 1 tsp
Roasted peanuts without skin 1/2 cup
Red chili crushed 1 tsp
Haldi 1 tsp
Oil as required
Salt to taste
lemon juice


First peel the ½ kg round gourd and make cross from top with knife for filling to hold in.
Blend all ingredients except oil and lemon juice in blender to make filling. This should be like a thick paste
Fill each gourd or tinda
Put kadai on flame and heat 4-5 tbsp oil. Carefully place all tinda and also pour leftover stuffing and let it cook at low heat with occasion stirring. If they stick to bottom pour little water and cover n cook till done. Do not overturn tindas.
Drizzle lemon juice ovr n serve

Saturday, August 22, 2015

Chana achar

Chane ka achar

चने का अचार


Mango/ amchoor  powder 3-4 tbsp
1 cup kabuli chana/Chick Peas
1/2 tsp fenugreek seed (methi dana)
1 tsp turmeric powder
pinch asafetida (hing)
1/4 cup split mustard seeds (Red)
3 tbsp Salt
1/4 cup red chili powder
2 tbso fennel seeds (saunf)
1 cup mustard oil


Add 1/2 teaspoon turmeric powder, 1 tsp amchoor powder and 1 tablespoon salt to 1   cup water and soak chana in it for overnight .
Heat the oil till smoking point.  Switch off gas.
Then, allow it to cool down.
when warm  add salt, asafetida, fennel seeds, methi dana , amchoor powder, split mustard seeds, turmeric powder and chili powder one by one and mix well.
Let it cool down completely and add soaked  and draibed chick peas into the mixture.
And give the pickle a good stir.
Transfer the pickle into a clean, sterilized jar.
Pickle is ready to eat after a week.
Store it in a cool and dry place for six months
You can add soaked chana in leftover mango pickle masala.

Friday, August 14, 2015

Open Faced Burger

Open Faced Burger


Burger buns/ Garlic Bread 2-3

Mashed boiled potato 1 cup
Mashed boiled chickpeas 1 cup
Black pepper
Fine flour 2 tbsp
Red chilli flakes 1/2 tsp
Dry mint leaves powder 2 tsp
Onion 1
tomato 1
apple 1
thick Yogurt 1/2 cup


Mix mashed potato, chickpea , salt, pepper and flour in a big bowl.

Mash well with hands and make small patties.
Grill them over grill tawa on both sides till crispy.

Take bun. Toast the cut side with 1 tsp butter on tawa.

In a bowl mix thick yogurt. Red chilli flakes, salt, mint powder and mix well with fork.

Cut slices of onion, tomato and apple.

Sprinkle salt n pepeer on slices.

Arrange burger.

In a plate place Bun cut side up.

Place apple slice, then
onion slice. Place patty on it. Next tomato slice.

Lastly put a dollop of mint flavoured yogurt.


Thursday, August 13, 2015

Karela Kachri

Karela Kachri


Small karelas  250gms
Baby onion 1
oil to fry
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp

special Masala powder

Corriander seeds 2 tsp
Cumin seeds 2 tsp
Amchoor powder 1 tsp
Black pepper 1/2 tsp


Dry roast corriander and cumin seeds.

Grind to powder and mix salt, amchoor and black pepper. Keep aside.

peel and cut onion in half. Separate each petal. Keep aside

Wash and cut karels in chips

Fry in hot oil.

In a wok heat 2 tbsp oil. Add red chilli powder and turmeric powder.   Add karelas. Sautee for one min.

Add special masala powder and stir fry at low heat for 5 mins.

Add onion petals and mix.  Stir for two mins

Cover and let it stand for half an hour.


Saturday, August 1, 2015

Mughlai Chicken Koftas

Mughlai Chicken Koftas


1/2 kg chicken keema
100 gms chicken liver
½ Tsp of cinnamon powder
Salt to taste
mustard oil
Onions 2 boiled and pasted
1 tbsp ginger-garlic paste
1 tbsp of coriander powder
1 tbsp of red chilli powder
½ cup of tomato puree
½ tsp garam masala powder


Blend cinnamon powder, salt ,chicken keema  and chicken liver to a good mix.

Divide the mix into  equal portions.

Shape them into Flat koftas.

Fry koftas in oil. Keep aside.

Heat oil in a pan.

Add boiled onion paste and cook till onions turn pink.

Add ginger-garlic paste.
Sauté for a minute, then add coriander powder and red chilli powder.
Stir in tomato puree

Cook for few minutes on a high flame, stirring continuously.

Add two cups of water and bring it to a boil.

Add chicken koftas and cook for ten minutes, stirring occasionally.

Add garam masala powder.

Simmer for five minutes.


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...