Wednesday, February 28, 2007

Tomato Peas Chutney

1. Tomato - 6 pcs (avg size)
2. Juggery (GUD) -6-8tsp (as per your taste)
3. Salt - 1/2 tsp
4. Oil - 1/2 tsp
5. Green Peas - 1/4th cup

6. PANCH FORAN* - 2 pinches (see below for details)*PANCH FORUN is a mixture of cummin seeds, SAUNF (aniseed), METHI (Fenugreek seeds), Mustard seeds & Ajwain(Oregano, Thyme/ Carom seeds)

7. Red chillis - 2 pcs
8. BAY Leaf - 1 pc
9. Turmeric Powder - 1/4th tsp
10. Ginger - 1/2tsp (Grated or Paste)


1. Heat oil in a KADHAHI (WOK) and add PANCH FORUN, red chilis, BAY LEAF.
2. When they start spluttering, add chopped tomato and salt, turmeric powder, juggery.
3. Cover with lid and cook on medium flame until tomatoes are cooked.
4. Add Green Peas (Frozen Peas), Ginger and stir it.
5. Mix it properly and keep on stirring until it becomes a bit sticky.
6. Remove from the flame.
7. Serve Hot or Cold (As u like) with Poori, Paratha.

Monday, February 26, 2007

Green Puri (Hari Poori)

1. Palak (Spinach) - 1cup chopped
2. Maida - 1cup
3. Wheat Flour (Atta) - 1/2 cup
4. Salt - To Taste
5. Roasted Cumin Powder - 1/2tsp
6. Green Chili paste - 1tsp
7. Lime Juice - 1/2tsp
8. Ajwain - 1/4th tsp
9. Ginger Paste - 1/2tsp
10. Oil / Ghee - 3tsp


1. Boiled spinach 2 minutes in microwave or gas with 7tsp of water and 1/4tsp of salt.
2. Grind it and make a smooth paste.
3. Mix the maida, wheat flour, green chili paste, salt, roasted cumin powder, ginger paste, ajwain, ajwain, lime juice, ghee/ oil, knead into a little soft dough by adding enough SPINACH PASTE and water.
4. Keep Cover and leave for 15 minutes.
5. Make even size ball, flatten it and roll them into a round shape.
6. Deep Fry in oil on both sides untill light (very light) golden.
7. Serve Hot with any sabji or chutney.

Til Ki Kachodi

For Making Stuff: (TIL MIX)
1. Til (SESAME SEEDS) - 1/4th cup
2. Jaggery (Gud) - 1/2cup (Crushed or mashed)
3. Besan - 5tsp
4. Cashew nuts - 3tsp (Powder)
5. Khowa - 4tsp grated
6. Cardamom Powder - 1/4th tsp
7. Ghee - 1tsp
1. Roast til (sesame seeds) on low flame stirring continuosly to avoid it from spluttering out of the pan (until light golden in colour)
2. Grind rice till fine grains are left (Make a rough powder) and keep aside.
3. Heat a KADHAI. Add BESAN (gram flour) and roast on slow flame, stirring continuously (until the flour turns golden colour)
4. Add 1tsp ghee and fry it for 2minutes on low flame and remove it from flame and keep aside.
5. Mix roasted and grind til, roasted besan with ghee, gud, cardamom powder, kaju powder, khowa and keep aside.

Making Kachodi Layer:

1. Maida - 2cups
2. Ghee - 3tsp (Melted and hot)
3. Cardamom powder - 1/4th tsp
4. Sugar - 1tsp
5. Milk - 1/2th cup Boiled (approximate for creating soft dough)

1. Make a soft dough with Maida, Ghee, sugar, cardamom powder .
2. Shape into a ball and roll into a round shape.
3. Place a portion of the TIL mix stuff mixture (approx 2tsp) in the middle, enfold the filling and pinch off the excess dough. Then roll out the round kachodi.
4. Deep fry in oil on both sides until fluffy and light golden brown.
5. Serve Hot Or Cold (As u Like)

Friday, February 23, 2007

Kashmiri Dum Aloo

Ingredients: (To Make- 3)
1. Red Potato - 4pcs (big size)
2. Red Onion - 1/4th cup chopped (Cut in to cubes)
3. Red Onion Paste - 4tsp
4. Garlic Paste - 1tsp
5. Ginger Paste - 1tsp
6. Cumin Seeds - 1/4th tsp
7. Black Cardamom - 1pcs
8. Garam Masala Powder - 1/2tsp
9. Cloves - 4pcs
10. Black Cumin Seeds (SHAHI JEERA) - 2pinchs
11. Red chili - 1pcs
12. Cinnamon Stick - 1"pc
13. Asafoetida - 1pinch
14. Bay Leaf - 1pc
15. Turmeric Powder - 1/2tsp
16. Red Chili Powder or (Kashmiri mirch powder) - 1/2tsp
17. Cumin Powder (JEERA POWDER) - 1tsp
18. Coriander Powder (DHANIYA POWDER) - 1tsp
19. Tomato Puree - 3tsp
20. Tomato - 3tsp chopped
21. Oil - 4tsp for potato fry
22. Oil - 3tsp for gravy
23. Salt To Taste
24. Cashew nuts Paste - 3tsp
25. Yogurt - 2tsp
26. Pista - 6-8pcs for garnishing.
1. Peel, wash and cut into big cubes and prick potatoes cubes with a fork.
2. Heat 4tsp oil in a Kadhai and deep fry potato cubes untill potatoes cubes are golden brown in colour. Keep aside.
3. Heat 3tsp of oil in a kadhai, add bay leaves, asafoetida, black cumin seeds, cloves, cardamon, cinnamon stick, cumin seeds, red chili, when they'll splutter add chopped onion and fry it for 2-3 minutes on medium flame.
4. Add onion paste, Garlic paste and fry it for 3-4minutes on medium flame.
5. Add tomato puree, red chili powder, cumin powder, coriander powder, garam masala powder, turmeric powder, salt , chopped tomato and fry till the paste become reddish brown and the mixture starts separating from the oil.
6. Add cashewnuts paste and yogurt and mix well.
7. Add ginger paste, fried potatoes and mix it.
8. Add water and cover the pan with lid and cook for 7-10 minutes on medium flame.
or if u r using cooker
9. Cook the kashmiri aloo dum in the cooker, switch off the gas after 4 minutes (Before first whistle)
10. Garnished with Coriander chutney or leaves and pista.
Serve hot with Roti, Naan or Rice.

Thursday, February 22, 2007

Sattu Paratha (Sattu Roti)

Ingredients:(To Make-3)

(For Making SATTU)
1. Roasted Chana Dal - 2cups
2. Roasted Cumin Seeds - 1tsp

1. Make a smooth powder and filter it(very fine powder)

For Making Stuff:
1. Roasted Chana dal Powder (SATTU) - 2cups
2. Garlic - 3cloves (Chopped Finely or Grated)
3. Red Onion - 4tsp finely chopped
4. Ginger - 1/2tsp (Grated)
5. Green Chili - 3pcs chopped
6. Coriander Leaves - 2tsp chopped
7. Lime Juice - 2tsp
8. Ajwain - 1/4th tsp
9. Mango Pickle - 2pcs mashed
Red Mirch Filling Pickle 1pcs
10. Salt To taste
11.Mustard Oil - 1tsp

1. Mix all the ingredients with sattu and add 2tsp water to make the stuffing moist and easy to fill.

For Making Atta Dough:
1. Wheat Flour (ATTA) - 3cups
2. Oil/ Ghee - 2tsp
3. Salt - 1/4th tsp

1. Mix wheat flour, ghee ,salt & required amount of water to make a soft dough.

For Making Sattu Paratha:

1. Divide the dough into small portion and roll it into round shape.
2. Place a portion of the sattu mixture (approx 2tsp) in the middle, enfold the filling and pinch off the excess dough.Then roll out the Paratha.
3. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and light brown in colour.
4. Serve Hot with Chutney, pickle aur Sauce.
5. It can be served as supper or dinner time.

Note: Sattu is is a high energy giving food.
This spicy sattu paratha comes from Bihar region of India, where ‘Sattu’ is a popular .

Friday, February 16, 2007

Crunchy Sabudana Tikki

Ingredients: (To Make -3)
1. Sabudana (SAGO)- 1/4th cup
2. Potato - 1pcs medium size boiled
3. Bread - 4pcs
4. Red Onion - 1/4th cup finely chopped
5. Capsicum - 2tsp chopped (This is optional)
6. Green Chili - 3pcs chopped
7. Roasted Cumin Powder - 1tsp
8. Ginger - 1/2tsp grated
9. Cumin Seeds - 1/4th tsp
10. Garam Masala Powder - 2pinchs
11. Salt to taste
12. Oil for Fry

1. Wash sabudana and set aside for 3 hour with little water.
2. Soak the pieces of bread in water for 10/15 minutes.
3. Then drain the water by squizing the bread as much as u can.
4. Mix chopped onion, roasted cumin powder, cumin seeds, garam masala powder, salt, chili, mashed potato, sabudana with the bread and make a soft dough.
5. Divide the dough into small portions.
Grease griddle with a little oil and place tikkis, allow to cook on medium flame untill light golden brown on both sides.
6. Then fry on medium flame until they are golden brown.
7. Serve with chutney or sauce.
8. It can be served as supper (Tea-Time)

Tuesday, February 13, 2007

Methi Paratha

Ingredients:(To Make - 2)
1. Methi Leaves (Fenugreek) - 1/4th cup Cleaned & Finely chopped
2. Wheat Flour (ATTA) - 1cup
3. Red Onion - 3tsp finely chopped
4. Garlic - 1tsp finely chopped (This is Optional)
5. Ginger - 1/2tsp Paste or Grated
6. Green Chili - 1tsp chopped
7. Ajwain - 2pinchs
8. Oil - 2tsp
9. Roasted Cumin Powder - 1/4th tsp
10. Lime Juice - 1tsp
11. Salt To Taste


1. Mix the wheat flour, chopped methi, ajwain, chopped onion, chopped garlic, grated ginger, salt, lime juice, roasted cumin powder, Green chili, and oil knead into soft dough by adding enough luke warm water.
2. Divide the dough into a small portion (Like Lemon Size)
3. Make Even size ball, flatten it and roll them into a round shape.
4. Place the paratha on a greased hot tava or flat pan.
5. When done on one side turn on the other side and apply ghee again and cook till both sides turn golden brown coloured.
6. Serve Hot with Homemade sweet Tomato chutney or sauce.
It can be served as supper or dinner time.

Monday, February 12, 2007

Samo Halwa

Ingredients: (To Make -2)
1. Samo Seeds - 1/4th cup
2. Ghee - 1/2tsp
3. Milk - 2.5cups Boiled (2 and a half cup)
4. Sugar - 3-4tsp
5. Cardamom Powder - 1/4th tsp
6. Almonds - 6pcs (Crushed or chopped)
7. Cashew Nuts - 8pcs (Crushed)
8. Raisins - 10pcs
9. Pista - 6pcs (Crushed)

1. Heat ghee in a kadhai.
2. Add SAMO SEEDS and fry it on medium flame untill it becomes a light golden.
3. Add 2.5 cups of boiled milk and stir it .
4. Keep on stirring the milk and samo seeds mixture untill it is totally absorbed.(Make it little thick)
Also please note, you have to be very careful while stirring. You should pay proper attention while stirring else SAMO SEEDS will be stuck on the bottom of the vessel.
5. Add sugar, almonds crushed, cardamom Powder, cashewnuts crushed, raisins, pista and stir it for 2-3 minutes.
6. Remove it from flame.
7. Serve hot or cold as dessert.

Saturday, February 10, 2007

Sweet Papaya (Meetha Papita)

(Easy To make Sweet Papita, Meetha Papita)
Ingredients:(To make -2)

1. Papaya (Papita) - 1cup small pieces (Cut into cubes)
2. Tomato - 1/4th cup chopped
3. Cumin Seeds (JEERA) - 1/4th tsp
4. Red Chili - 1pcs
5. Sugar - 1tsp
6. Turmeric Powder - 2pinchs
7. Oil - 1/2tsp
8. Cinnamon Stick - 1/2"pc
9. Roasted Cumin Powder - 1/2tsp
10. Salt To Taste

1. Heat Oil in Cooker.
2. Add Cumin Seeds, Red Chili, Cinnamon Stick.
3. Add Papaya pcs, tomato pcs, salt, turmeric powder, sugar and fry it for 1 minute on medium flame.
4. Add 5-6tsp of water and close the lid.
5. Allow it to whistle twice on medium to low flame.
6. After cooking add 1/2 tsp of roasted cumin powder and mash it and serve hot with paratha or Roti.

Friday, February 09, 2007

Sukhe Aloo Jhatpat

Ingredients:(To make - 2)
1. Potato - 3pcs medium size Boiled
2. Tomato - 1pcs medium size Chopped (This is optional)
3. Roasted Cumin Seeds Powder - 1-2tsp
4. Roasted Black Pepper Powder - 1/2tsp
5. Cumin Seeds - 1/4th tsp
6. Green Chili - 2tsp (Chopped)
7. Lime Juice - 2tsp
8. Salt To Taste
9. Oil - 1/2tsp
10. Coriander Leaves Chopped
11. Turmeric Powder - 2pinchs

1. Heat Oil in a pan or Kadhai.
2. Add cumin Seeds and green chili.
3. Add Boiled Potato Cubes, turmeric powder, salt and fry it for 2-3 min on medium flame.
4. Add Tomato pcs and again fry it for 1min.
5. Add lime juice and Roasted cumin Powder, Roasted Black Pepper Powder and stir it.
6. Remove it from flame and garnished with coriander leaves.
7. Serve Hot with Roti.

Wednesday, February 07, 2007

Dahi Wada

(For Making Wada)
1. Urad Dal - 1cup
2. Ginger Grated - 1/2tsp (this is optional)
3. Cumin Seeds - 1/4th tsp(this is optional)
4. Salt To Taste (Salt - 1/4th tsp)

1. Soak dal for 6-7 hours.
2. Grind it to a little smooth paste (Granular Paste).
3. Add Ginger and salt and mix it proper.
4. Heat Oil in a Kadhai (Wok)
5. Add spoonfull of dal batter like (lemon size) and fry the wadas on medium heat till golden brown.
6. Drop the hot wadas in a bowl of luke warm water and leave for about 8-10 minutes.
7. Take each wada out from water, remove and gently press between your palm (squeeze the water out and set aside).

For making Dahi (Yogurt) masala:
1. Dahi (Yogurt) - 2cups
2. Sugar - 2tsp (this is optional)
3. Black Salt To taste
4. Roasted Cumin Seeds Powder - 2tsp
5. Black Pepper Powder - 1tsp
6. Green chilli - 3tsp (chopped)
7. Red chili powder - 1/4th tsp

1. Blend the yogurt (DAHI) with little water (Approx - 5-6tsp water) until it is little thick smooth.
2. Add Black salt, sugar, chopped green chili, black pepper powder, roasted cumin powder, red chili powder and mix it proper.

For Garnishing:
1. Roasted Cumin Powder - 3-4tsp
2. Black Pepper Powder - 2tsp
3. Red chili powder - 1tsp
4. Tamarind Chutney - 6-7tsp (As u like)
5. Coriander Leaves chopped

Serving the wadas:
1. Arrange the squeezed wadas in a deep bowl.
2.Pour the curd (Yogurt mix) mixture evenly all over the wadas .
3. Sprinkle black salt, tamarind chutney, roasted cumin powder, black salt powder and chopped coriander leaves.
4. Keep Ready DAHI WADA in refrigerator for 20-30 minutes before serving.

Monday, February 05, 2007

Sukha Lauki Aloo Bhaja

1. Lauki (BottleGround) – 1 piece medium size (Chopped into medium size cubes pcs)
2. Potato - 2pcs medium size boiled ( Cut in to medium size pcs)
3. Onion - 1/2pcs medium size (chopped finely)
4. Garlic - 2tsp (Chopped)
5. Ginger Paste - 1tsp
6. Turmeric Powder - 1/4th tsp
7. Coriander powder - 1/2tsp
8. Cumin Powder - 1/2tsp
9. Chilli Powder - 1/4th tsp
10. Oil - 2tsp
11. Salt to taste
12. Cumin Seeds - 1/4th tsp or u can use PANCH FORAN.
13. Red chili - 1pc

1. Cook for 6 minutes Lauki with water in microwave.
2. Heat oil in Kadhai (WOK) or Pan. add cumin seeds and red chili.
3. Add onion, garlic paste, coriander powder, turmeric powder and fry for 2 min on medium flame.
4. Add boiled potato pieces and boiled Lauki pcs and fry it on medium flame and if needed covered with lid for 3-4 minute.
5. Add cumin powder, salt, ginger paste, red chili powder and fry it on medium flame till it fully cooked and tender.
6. Remove it from flame.
7. Serve Hot with any type of paratha or roti