Thursday, December 28, 2017

Til ki chutney

End of December is Strom cooking

. It has lots of dips, chutneys and sides for the celebration of new year eve.

Here's a chutney which is Very suitable for winters and go well with salads., fries etc

Til ki chutney

White Til 1 cup
Coriander leaves handful
Green chilli 2
Black salt
Red chilli flakes pinch
Sugar 1/2 tsp
Lemon juice 1/4 cup

Toast Til on tawa

Grind all except lemon juice in sil batta. Add lemon juice and enjoy

Wednesday, December 13, 2017

Bun tikki

Old times never get fade from over memory

We remember them a lot and crave for that non branded  street foods which we have  relished outside our college /university campus.

They were fresh and all were made in front of your eyes.  
One thing was tikki bun which could beat your burger
Wahi college Wala bun tikki

Bun Tikki


Buns 2-3
Boiled potato 3
Bread 2 slices (sides cut)
Paneer 250 gms
Corn flour 3 tbsp
Hawkers Masala
Roasted crushed zeera 1 tsp
Red chilli flakes 1 tsp
Chaat masala  1 tsp

For tikki - In a bowl  mix mashed potatoes, paneer, corn flour,  crushed wet bread slices. Add salt, red chilli powder and make round tikki and fry till crispy
Then cut the bun and make  cavity in center.  Heat bun over Tawa and put masala inside the bun and press crunchy tikki with hand little and place inside hot bun.   Serve with choice of chutney and sprinkle done masala over it. 

Saturday, December 2, 2017

Almond chikki

Come winters and Indian mothers have lot of munching bites for their kids. Whether ladoo, chikkis, panjiris or nimkis.

Here's quick recipe for chikkis

Almond chikki


Almonds chopped 1 cup
Jaggery/gud chopped 1/2 kg
desi ghee 2 tbsp

In a thick wok add ghee and chopped jaggery. Let it melts completely with constant stirring.
Take off flame and add chopped almonds.
Mix well.
Take greased plate n spread it evenly with knife or spatula before the mixture gets cooled.
Let it set for one hour.
Cut in desired shape

These are pure desi style rocky roads.
You can use mixed nuts and dark plain chocolate too in place of jaggery

Friday, December 1, 2017

Saag mutton

Saag mutton

Winters special

1 kg of Mutton
1/2 kg spinach (Palak)
2 Tomatoes grated
2 Onions fine chopped
1 tsp. of feared Ginger (Adrak)
1 tsp. Coriander Powder
1 tsp. Red Chilli Powder
1 tsp turmeric powder
2 tsp. Garlic Paste
Garam masala 2 tsp
1 ladle Cooking Oil
Add oil in a pressure cooker and heat.
Add the grated ginger, garlic and fine chopped onion and fry the onions for a few seconds. Add mutton and bhuno for, 20. Mins at low heat.
Add tomato puree and cook till oil leaves sides.
Add fine chopped palak nd mix. Cook till palak reduces to half qty.
Add salt and spices
Add enough water. Close the pressure pan and allow the meat to cook until soft. Or till 3-4 whistles
Open lid and simmer till water dries up
Add garam masala
Just bhuno meat in palak till oil leaves sides .
If necessary, add little water to get a gravy.
Serve with rice

Thursday, November 30, 2017

Kong kehwa

Good morning

Kong kehwa

It's very shahi kehwa where green leaves (kashmiri kehwa tea leaves) brewed with saffron threads.
Kashmiri Kong kehwa
Saffron Kehwa
(for 1 cup of tea)
1/4 tsp kashmiri kehwa tea leaves.
1 inch long piece of daalcheeni (Cinnamon).
2 elaichi (Cardamom).
2 threads of kesar /Kong (Saffron).
2 Almonds crushed
Put 11/2 cups of water in a pan.
Add Sugar, crushed cinnamon .Boil it for 1 minute.
Add tea leaves and boil for 30 seconds and filter it.
Now add cardamom (Crushed), saffron and crushed almonds.
Serve hot

Friday, September 22, 2017




Sabudana ( 1 cup)
Boiled potato 2
Roasted peanuts 10-12
Cumin seeds (1 tsp)
Green chillies finely chopped 2
Ginger finely chopped 1tsp
Red chilli flakes 1 tsp
Rock salt
Oil (for frying)


Soak sabudana in water for 3-4hours in plenty of water
. Strain and wash well under running water so that all starch go away. You get sabudana pearls.

Crush peanuts, green chilli n ginger in grind. Coarse crush.

Mix boiled mashed potato, sabudana pearls, green Coarse mixture, salt, zeera, red chilli flakes
. Mix well.
Using your wet palms, make balls

Heat oil in a kadhai and deep-fry the Sabudana Vadas. Serve with chilled dahi.

Ps:- please be careful while frying vadas and keep yourself away from wok. Sabudana may pop up

Thursday, September 21, 2017

Jammu Wali Kachaloo ki Chaat

Jai Mata di

Navratris are in full swing. Jammu is all set for nine days fasting and feasting.
Too much cooking and lots of fun.
Here a recipe for Jammu ki favourite Kachaloo ki chaat. Pure Falahari chaat

Navratra special

Jammu Wali Kachaloo ki Chaat

Boiled Kachaloo (Taro) 1 kg
Roasted ajwain 1 tsp
Red chilli flakes 2 tsp
Crushed green chilli 1
Kala namak 1/2 tsp
Tamarind pulp 2 tbsp dissolved in 1/4 cup water.
Juice of one lemon.


Peel and cut kachaloo into bite size pieces.
put in mixing bowl.
Add all ingredients .
Mix well with spoon gently.
Serve immediately.
Chaat is ready

Saturday, April 8, 2017

Vaishno Devi wali Chaat

JAI Mata Di

Chaats are Indian Heartbeat . You find it in every nook and corner of India.

Many varieties , hot or cold, crunchy or mushy . It's full meal in itself

Almost everyone has visited Vaishno Devi Mandir . You must have tasted Chaat on enroute to Mata ka darbaar .

It's very spicy, fruity and fulfilling . So here's recipe

Vaishno Devi wali Chaat


Boiled potato 1
Boiled taro root (kachaloo) 1
Banana 1
Cucumber 1
Tamarind pulp 1 tbsp
Roasted carrom seeds/ajwain 1 Tsp
Black salt
Red chilli flakes


Mix tamarind pulp in 3_4 tbsp water .
Peel and cut potato, taro root in big cubes.
Cut cucumber and Banana in bite size pieces .
In big bowl , add potato,taro , banana, cucumber . Mix well. Add salt, red chilli flakes , carrom seeds and tamarind pulp with water.
Mix everything well and serve immediately.
PS :- you can add other fruits like apple, pomegranate etc .

Thursday, April 6, 2017

Dilkhush Raita

When you are confused between various Raitas and could not reach on the decision which one to make ,. Here is dilkhush Raita ( a combo of many riatas)

Only one thing to keep in mind is qty of ingredients used . Otherwise it will be mess .

Dilkhush Raita 

Full fat Curd 2 cups
Milk 1/2 cup
Boiled potato 1
Small onion chopped 1
Small tomato chopped 1
Cucumber 1/2
Roasted crushed zeera 2 Tsp
Black salt
Red chilli flakes


Chill boiled potato with skin in refrigerator for one hour. Peel and cut in small cubes

Peel and grate cucumber and keep aside

Whisk curd and milk in big bowl with fork. Add black salt . Mix well.

Add grated cucumber. Mix
Add potato, onion and tomato. Mix well with fork.

Add red chilli flakes and crushed cumin .

Serve chilled .

PS:-. This is so tasty that you will make it again Nd again

Sunday, March 26, 2017

Farsi poori

Farsi poori

This is masala poori in gujrati cuisine. Usually made during festivals to relish with chai


MAIDA : 2 cups
Sooji 2 tbsp
Ghee : 3 tbsp
Cumin seeds : 1/2 tsp
Carrom seeds 1/2 tsp
Black pepper powder : 1/2 tsp
In a big bowl and add flours and cumin seeds, coarsely ground black pepper and salt to taste. Mix ghee, salt and knead stiff dough with water.
Make balls and shape into cylinders. Cut each cylinder into discs and roll into pooris.
Fry pooris in well heated oil.

Thursday, March 23, 2017

Masala Muthiya

Gujju Farsan

Masala Muthiya


Wheat flour 1/2 cup
Gram flour 1/2 cup
Corriander leaves handful chopped
Green chilli 2 chopped
Onion chopped 1
Ginger grated 2 tbsp.
Cumin seeds 1 Tsp
Red chilli flakes 1 Tsp
Oil 1 Tsp
Mix all ingredients in big bowl and knead a soft dough with water. Make a big log and steam it for 30-40 mins.
Cut in pieces and either fry
Or make tadka of few mustard seeds , sesame seeds, curry leaves in a big wok with 2 tbsp oil and mix steamed muthia and serve hot with green chutney and hot tea.

Friday, March 17, 2017

Lehsun-hari Mirch Khakhra

Another gujju dish which is so easy to make . It is just an instant papad which is spicy and healthy

Lehsun-hari Mirch Khakhra


Wheat flour 1 cup
Gram flour 1/2 cup
1 tsp cumin seeds
1/2 tsp chilli powder
a pinch of turmeric powder
a pinch of asafoetida (hing)
Garlic crushed 1 tbsp
Green chilli crushed 1 tbsp
Refined oil 2 tbsp
Combine all the ingredients and knead into a soft dough using water. The dough should be smooth and soft.
You can add any flavours in attachment like Methi leaves etc.
Make balls and roll out in thin chapattis of papad size
Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till light brown marks appear on both the sides.
Take kitchen napkin and fold it and hold in your palms and press hard on khakhra till it turns crispy .
Relish with tea
Instant papad is ready

Tuesday, March 14, 2017

Bhindi sambhariya

Bhindi sambhariya

A Gujrati Delicacy 

Use fresh tender baby ladyfingers.


250 gms ladyfingers (bhindi)
Pinch asafoetida (hing)


2 tbsp grounded peanut
2 tbsp coriander powder
1 tsp ginger paste
1 tsp turmeric powder
2 tbsp cumin seeds powder
1 tsp garam masala
1 tbsp sesame seeds
2 tbsp lemon juice
2 tbsp oil
salt to taste

Method :

Cut caps of bhindi. Slit ftom lengthwise .

Mix in filling ingredients
Stuff each bhindi carefully

Heat the oil in a wok till smokey and add the asafoetida.

Add the stuffed ladies finger and mix well.

Cook with less stirring uncovered toll cooked

Friday, March 10, 2017

Dana Methi Papad ki Sabji

Rajasthani delicacy 

Dana Methi Papad ki Sabji

Spicy papads 2 cut in pieces 
dana methi (fenugreek seeds)
Asfoetida hing pinch
Cumin seeds / zeera 1 tsp
saunf/fennel seeds 1/2 tsp
Corriander powder 1/2 tsp
Turmeric powder 1/2 tsp
Red chilli flakes 1/2 tsp
Fresh red/green chillies 2-3
Curd 1 cup well beaten
Oil 4 tbsp


Soak methi Dana in water for an hour.

In wok, heat oil .

Crackle zeera. Add hing. Add Saunf, and red chillies. Make paste of corriander powder, haldi, red chilli flakes and add it to tadka.

Add Methi Dana . Add salt

Add 1/4cup water and let it rolling boil.
When water evaporates.

Add beaten curd and let it cook till oil separates . Keep stirring.

Then add papad pieces .

Add one cup water and let it boil till the gravy consistency you require.

Roast one additional papad and crush over it just before serving .


Sunday, March 5, 2017

Kashmiri Dum aloo

Kashmiri. Dum Aloo


Medium potatoes 9-102 ladles mustard oil.2 tbsp kashmiri red chilli powder 2 tbsp saunf powder (fennel powder).1 tsp saunth powder (ginger powder).1 tsp zeera ( cumin seeds).1/2 tsp kala zeera (black cumin).2 pieces cinnamon2-3 green cardamom2 crushed black cardamom3-4 crushed laung 1/2 tsp Var masala / garam masala. 2 bay leaves3 tbsp curd. (Optional)


Wash potatoes and boil it . Peel and pierce potatoes with small knife or needle . But do not break.
Put oil in a deep frying pan and fry potatoes in medium heat. When they are brown. Lower heat.Now continue to fry on low flame till the potatoes start floating on the surface of the oil.They become crispy.Take 2 tbsp oil in another wok and add cumin, cloves, asfoetida and kashmiri red chilli powder with whipped curd and stir it continuously till dark red colour appears.Put the potatoes in the red puree and toss it in such a way that it mixes with puree evenly.Now add 2 cups water , fennel powder, dry ginger powder, salt, bay leaves, cardamom, black cardamom, white cumin and cinnamon and boil. Put it on a low flame till thick gravy .Add ver masala or garam masala, black zeera and boil for another few minutes.

Serve with Rice.

Potatoes roll Frankie

Potatoes roll Frankie

Kids favourite frankie


Soft wheat dough
Boiled potatoes 3
Boiled peas 1 cup
Chopped onion 1
Amul cream 5-6 tbsp
Curd 3 tbdp
Corn flour 3 tbsp


Make wheat dough using milk . The dough should be soft and smooth.
Keep it for one hour.
Make thin rotis.
Heat a non-stick tava and make chapatis
Keep aside .
Combine cream with curd. Add little salt. Mix with fork.
Homemade sour cream is ready .
Mix mashed potatoes, crushed peas,
Onions, salt, chaat masala, pepper. Add corn flour . Mix well.
Make rolls out of this mixture .
Heat a non-stick tava and grease it with little oil and cook the rolls till crispy.
Assembling Frankie
Place the roti on a plate. Spread sour cream.
Place one or two rolls on the roti . Press it little and roll it up tightly..
Serve Frankie with fav sauce.
Kid will love it .

Thursday, March 2, 2017



Again fantastic breakfast from Gujarat
One level higher than Dhoklas .
Very tasty and mind blowing


khaman dhoklas 102 tsp mustard seeds Curry leaves 4_5Chopped onion 12 tsp crushed garlic 2 tsp crushed ginger2-3chopped green chillies2 whole green chilliesPinch safoetida (hing)Chaat masalaGreen chutneyMO 3 tbsp


Crumble the dhoklas in a plate and keep aside.
Heat the oil in a kadhai and when smoky add the mustard seeds.
When the seeds crackle, add the garlic, ginger and asafoetida and sauté on a medium flame for a few seconds.
Add curry leaves .
Mix in crumbled dhoklas . Add chaat masala .
Mix for 1-2 secs and serve with Chutney.
PS. You can top this with anything,. Sev , pomegranate , dry fruits etc to make more chaat like.
Some add sugar too but I am not sugar fan in savoury nastha.
Remember Dhoklas have salt in it .

Wednesday, March 1, 2017

Papad Chura

Papad Chura

After hectic office , you need some spicy snack to munch on with tea.

I made this Rajasthani Marwari snack / side.
Papad Chura


Roasted spicy papad 3-4
Very fine chopped onion 1
Green corriander chopped few
Roasted crushed cumin seeds 1 tsp
Lemon juice
Chaat masala pinch
Desi ghee melted generous


Crush roasted papad .
Pour desi ghee and gently mix. The papads should be loaded with ghee.
This will prevent them to get soggy and enhance the flavour .
Add chopped onion , corriander and spices .
Mix well .
Drizzle lemon juice and consume immediately

PS :-. You can use various flavours of papads
Diet concious people can stay away from ghee .
You can top this with sev or nuts etc etc

Sunday, February 26, 2017

Malai Kofta

Malai Kofta 

A simple no onion no garlic dish....
For the koftas 
300 gms paneer
2 tbspn grated khoya
1 tbspn roughly crushed cashew
1-2 tspn finely chopped raisins
1 tspn finely chopped Green chillies
Chopped coriander leaves
2 potatoes boiled
Cardamom powder
Mix everything and make koftas. Deep fry and keep aside.

For the gravy :

Mix ginger , green chilli and a handful of cashews in a bowl with half cup water for 5 mins. Let it cool. Take 2 tspn of poppy seeds and soak in warm water. Then make a fine paste of the cashews , green chilli , ginger , poppy seeds and around 2 -3 tspn khoya. Mix 1-2 tspn curd to the paste.
Heat oil in a pan and add tej patta. Add the paste and saute on low heat so that it doesn't turn brown. Keep sautéing on low flame. In between if you feel it's sticking to the bottom keep sprinkling water. Now once the rawness is gone add milk and let the gravy boil. Add Dhania pwd, kitchen king masala, salt and sugar and some more cardamom pwd to the gravy. Once you get the desired gravy add garam masala, cream and ghee and let it cook for another minute. Lastly add the koftas just before serving and garnish with coriander leaves.

Sunday, February 19, 2017

Banarasi Chuda Matar

Today evening I made Banaras ka Chuda matar from Her  Website.

I love her recipes and Love her desi Indian touch .

Her recipe

Banarasi Chuda matar


thick variety of chiwra/pohe/flattened rice flakes 1.5 cup
peas 2 cup
cumin seds/sabut jeera 2 tsp
ginger 2 inch piece, finely chopped
green chillies 4 finely chopped
green coriander 1 cup, finely chopped, stems and leaves separated
lemon juice 3 tbsp/lime juice 1 tbsp or to taste
sugar 1-2 tsp depending on how fresh are the peas
black pepper powder 1 tsp
garam masala powder 1.5 tsp[without coriander powder]
salt to taste
milk 1/2 cup
cream 1/2 cup[optional]
ghee 2 tbsp


Rinse the chiwra through a strainer, drain well and soak in milk and cream for 10 minutes [less if it is finer].
Heat ghee in a pan and add cumin/jeera into it, add in the ginger and green chilies when the jeera crackles,after a few seconds add in the powder masalas. Stir and immediately add in the peas with sugar and salt, stir, add the coriander stems and add 1/2 cup of water and cook covered on medium heat until the peas are done. Open the pan, there should be still some water left, add in the soaked chiwda and mix well, fluffing it up.
Serve garnishing with dry fruits

Saturday, February 18, 2017


Time for some healthy breakfast and time to pick up Ranvir Brar's book again .
I love this boooooook
I have used ketchup instead of tangy chutney.
Chef Ranvir Brar
His rec ipe

For the Chillas
1 cup gram our (besan)
2 tbsp green coriander, chopped
tsp baking soda
Salt to taste
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp oil
For the Filling
cup mushrooms, chopped
cup cottage cheese (paneer), grated
cup fenugreek (methi) leaves, chopped
1 tbsp oil
1 tsp carom seeds (ajwain)
cup onion, chopped
cup tomatoes, chopped
1 tsp red chilli powder
1 tsp asafoetida (hing)
1 tsp turmeric powder
Salt to taste
For the Chutney
10 dried figs, chopped
1 tsp oil
tsp cumin seeds
1 tbsp sugar
1 tsp vinegar
Up to 1 cup water
For the Chillas: To prepare the batter, combine the gram our, chopped coriander, baking soda, salt, red chilli powder and turmeric powder in a bowl. Add water and mix well. Rest the batter for 20 minutes.
For the Filling: Heat the oil in a pan. Add the carom seeds and chopped onion. Saut for 2 minutes. Then add the tomatoes and fry for a minute. Add the red chilli powder, turmeric powder and asafoetida; stir-fry. Once the raw smell is gone, add the mushrooms and saut on medium heat for 3-4 minutes. Once it dries out, add the grated cottage cheese and chopped fenugreek leaves. Mix gently till combined. Add salt and check seasoning. Remove from heat and cool. Transfer to a plate and keep it in the fridge to chill. Once chilled, remove from the fridge. Meanwhile make the chutney.
For the chutney: Place the dried gs in a small bowl and pour cup boiling hot water over it. Leave it aside for 10 minutes to rehydrate and become soft. Heat the oil in a small pan. Add the cumin seeds and allow to crackle. Place the softened gs in the pan with the sugar, vinegar and soaking water. Cook on medium heat, stirring all the while till it becomes a smooth, thick chutney. Adding up to cup more water if required.
Assembly: Brush the same pan with some more oil and heat. Pour a ladleful of batter onto the hot pan and swirl to spread out into a crepe. Cook till golden on one side, ip over. Spoon some of the lling on one side and fold the crepe to form a semi-circle. Then fold the crepe again into a triangle. Once done, transfer to a plate and keep aside. Repeat with the remaining batter. Arrange three crepes on each plate, with their tips facing one direction. Spoon some of the chutney over, garnish with sprigs of coriander.


Thursday, February 16, 2017

Stuffed Aloo tikki

Stuffed Aloo tikki


1/2 cup boiled green peas
1 cup boiled and mashed potatoes
1/2 cup small cubed paneer
2 breads soaked in water and squeezed. 

2 tbsp fine flour

Few chopped green coriander leaves

1 tsp Chaat Masala

2 green chillies, 

oil  for frying

2 Tsp grated ginger


Red chilli flakes

Cumin seeds


In a bowl combine peas, mashed potatoes, cubed paneer and all spices, corriander, ginger . Add squeezed bread and fine flour . Mix like a dough
Shape them into tikkis.
Heat oil in non-stick frying pan and fry

Tuesday, February 14, 2017

Breakfast Cutlets

Valentine special

Breakfast Cutlets 


Boiled and mashed potatoes 1 cup
Very fine chopped veggies ( capsicum, onion, carrot, etc ) 1 cup
Chopped corriander handful
Bread crbs 1/2 cup
Fine flour 3-4 tbsp
Grated ginger 2 tbsp
Cumin seeds 1 tsp
Poha (beaten rice ). 1 cup


Mix potato and veggies in big bowl. Add spices , ginger and corriander . Mix in bread crumbs and flour.

Mix well

Soak Poha on water for ten mins . Squeeze water from Poha and spread in a plate

Make hear shaped cutlet from potatoes mixture

Place over Poha and let Poha stick we'll all over Heart .

Fry in hot oil. . Serve with ketchup

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