Saturday, April 25, 2009

Machha munda ghanta/Chhenchada


Head of Katla /Rohu fish (bhakura / rohi machha munda)
(head portion of a 1.5 to 2 kg fish)
250 gms pumpkin
150 gms brinjal
1 medium size raw banana
2 medium size potatoes
1 medium size tomato
1 big onion
1" ginger
1 tsp minced garlic (kata rasuna)
1 tsp turmeric powder
1 tsp chilli powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 bayleaf (teja patra)
2 red chillies
1 table spoon chana dal (chana / buta dali)
Mustard oil (sorisha tela)
salt to taste


Soak the chana dal in water for half an hour.
Clean and wash the fish head and cut it into small pieces to the extent possible.
Then marinate the same with 1/2tsp turmeric powder and 1/4 tsp salt.
Peel and cut the vegetables ito cubes.
Grind onion, garlic and ginger to a smooth paste.
Heat oil in a pan/ kadai.
Then hot fry the fish head pieces for about 5 minutes on medium flame.
Remove and keep aside. Now put oil in a pan / kadai on medium flame.
Add cumin seeds, mustard seeds, red chillies and bay leaf.
Subsequently add the onion-ginger-garlic paste, turmeric powdr and chilli powder and saute. When oil separates from the masala add tomatoes, salt and the fish heads.
Then saute till tomatoes are cooked.
The fish heads need not be intact. They should get crushed while stirring the pieces.
Add the vegetables and soaked chana dal and cover.
Add a little water so that the vegetables don't stick to the bottom of the kadai until cooked.
Cook on medium to low flame for about 10 minutes stirring once / twice.
By this time the fish heads would get crushed and the vegetables become cooked.
Serve hot.

Note:For a variation, you could also replace all the vegetables (except potato and tomato) with cabbage or palakh of equal qauantity.

Chuna Machha Tarkari(small fish curry)

Chuna macha means small fishes. In orissa's fish market, you will find many varieties of it. This recipe is a very tasty and usually made in my mom's kitchen...Small fishes are very healthy food as they contain vitamins and minerals...Good for eyes as contains vitamin A...


300 gm very small fish (chuna machha)
3 tsp mustard seeds(soak in water for 1/2 hr)
½ tsp cumin seeds
6-7 flakes of garlic
Mustard oil (sorisha tela)
2 Tomatoes(chopped)
1-2 dry red chillies
1 tsp turmeric powder
1/2 tsp chili powder
½ tsp Mustard seed
salt to taste


Wash the fish thoroughly by taking out their tails. Also clean the insides by removing the gall bladder and intestine etc. This is done to avoid any possible bitter taste..
Add ½ tsp turmeric powder, 1/2 tsp mustard oil and salt to it for marinating.
Now heat mustard oil in a pan and  fry the marinated fish in it.
Fry till done and keep aside.
Heat oil in a pan/kadai, add mustard seeds to it.
When it starts crackling, add chopped tomatoes.

Cook till tomatoes become fluppy.
Make a fine paste of mustard, cumin seeds,red chillies and garlic.

Now add the mustard paste to the pan/kadai. Mix well with tomatoes.
Add water to the pan. Then add turmeric powder and chili powder.
Once the water starts boiling put the fried fish into it with salt to taste.

Keep the pan on the flame for 5-6 minutes till the gravy thickens.
Serve hot with rice...

Tomato khajuri Khatta


250 gm tomato
100 gm date palm (khajuri)
2 tablespoon freshly grated coconut (nadia kora)
½ inch ginger
2 dry red chillies (sukhila lanka)
1 tsp turmeric powder
50 gm sugar (chini)
salt to taste


Chop the tomatoes into small pieces.
Crush the ginger. Heat oil in a frying pan/kadhai.
When the oil is considerably hot, sauté the khajuri/date.
Then transfer the khajuri to a plate.
Put red chillies to the hot oil in the frying pan.
Add the crushed ginger and turmeric powder to it.
Fry it for some time. Subsequently add the chopped tomatoes and salt to it.
Stir it and then cover the pan for some time.
Keep stirring until the tomatoes make a thick paste.
Then add ½ cup water to it and leave the mixture to boil.
Now add fried khajuri, grated coconut and leave it to boil on a medium flame
for about 5 minutes.
Make sure the lid of the pan is closed before boiling.
Then add sugar and continue boiling for another 5 minutes.
Garnish with chopped coriander leaves.

Pithau Bhaja-Orissa Special


1 cup rice (arua chaula)
1 tsp cumin seeds
4 flakes garlic
1" ginger
1 tsp turmeric powder
salt to taste
Raw banana
lotus stems (padma nada)
potato (aaloo)
(some other vegetables may also be used)


Soak rice in water for one hour.
Make a paste of the soaked rice, cumin seeds, garlic and ginger by adding a little water in a grinder. Grind it to a coarse paste till it gains consistency like the dosa batter.
Shift the paste into a container and add turmeric powder, salt and mix well.
Keep it aside. Now wash the vegetables and cut them into thin slices.
Take a kadai / pan and add the vegetables into a quantity water that would completely soak all the vegetables.
Add turmeric powder. Now turn the flame on and start boiling the vegetables.
Add salt to taste. Keep in mind that you have to add a little more salt since the water would have to be drained out later.
Allow it to boil for about 5 minutes.
Remember that we are here para boiling rather than completely boiling the vegetables.
Make sure that the vegetables are not over cooked.
You can directly use brinjal and pumpkin without para boiling, since they are soft vegetables.
Now strain the vegetables and drain out water.
Then heat the tawa on medium flame and pour a generous quantity of oil so that oil is spread all over the tawa.
Now soak the para boiled vegetables one by one in the rice batter and place them on the tawa. You can cover the whole tawa with vegetable slices.
After one minute turn each slice upside down and fry.
If a little bit more oil is required, add the same and allow all the slices to be fried well on both sides till they turn crisp. Then serve hot with rice and dal.

Note:You can also make the rice paste and keep it in refrigerator for immediate use in future.

Santula-Orissa Special

1 brinjal (baigana)
1 potato (aaloo)
1ridge-gourd (jahni)
1/2 raw papaya (kancha amrutabhanda)
1/4 pumpkin(kakharu)
other vegetables may also be used (not the leafy ones).
1 small onion(chopped)
1 tsp turmeric powder(haldi)
7-8 garlic flakes – chopped into small pieces (kata rasuna)
2-teaspoon crushed or grated ginger (chhecha ada)
1 small tomato(chopped)
½ tsp mustard (sorisha)
1 tsp cumin(jeera)
2 red chillies (sukhila lanka)
Mustard oil (sorisha tela)
salt to taste (luna)
Coriander leaves(chopped)

There are 2 types of santula in orissa:
1.Pani Santula
2.Bhaja Santula


1.Method for Pani Santula:

Cut the vegetables into small sizes.
Boil the vegetables by adding salt and turmeric powder to it.
Heat oil in a frying pan.
Add mustard and cumin when the oil is hot.
After the cumins and mustards start cracking add red chilies and fry it a little.

Add chopped onions, chopped tomato, grated ginger and chopped garlic .
Fry till it all becomes golden brown.
Then add boiled vegetables and stir properly.
Put the flame in simmer level and cook for about 2-3 minutes.
Serve hot with the garnishing of chopped coriander leaves.

2.Method for Bhaja Santula:

Cut the vegetables into small sizes.
Heat oil in a frying pan.
Add mustard and cumin when the oil is hot.
After the cumins and mustards start cracking add red chilies and fry it a little.

Add chopped onions,chopped tomato, grated ginger and chopped garlic .
Fry till it all becomes golden brown.
Then add all the vegetables,salt and stir properly.
Put the flame in medium heat and cook till done by stirring when needed.
Serve hot with the garnishing of chopped coriander leaves.

Raw Papaya Curry


1 medium Raw papaya(peeled and cut in to cubes)
1 potato(peeled and cut in to cubes)
2 tsp Panch phutan
1 Bay leaf (tej patta)
1 tsp Turmeric powder
1 small onion(chopped)
1 tsp Ginger-garlic paste
1 tsp Red chilli powder
2 tsp Chopped Green chillies
1 Tomatoe (chopped)
1 cup Water
Salt to taste


Heat the oil in a kadhai.
Add panch phutan and bay leaf. Let it crackle for a while.
Add chopped onions and tomatoes.Fry for few minutes.
Add potatoes & papaya and saute.
Add turmeric powder, ginger paste, red chilli powder, green chillies.
Pour water and add salt.
Cook till the water dries out and the papaya is cooked.

Egg kabab


4 eggs
2 tsp Besan
1 small onion
2 green chillies
egg white Of 1 egg
1 tbsp mint leaves
1 tbsp green coriander leaves
chilli powder to taste
1/2 tsp pepper powder or to taste
Salt to taste
Oil for frying


Boil the eggs and grate them.
Chop chillies, onion, mint and coriander leaves.
Mix the grated eggs with all other ingredients except oil.
Mix well and knead into a smooth dough.
Divide mixture into 10-12 equal portions and keep aside.
Heat oil in a pan and fry kababs, few at a time, until crisp and golden brown.
Serve hot with green chutney or tomato sauce.

Raw Mango Chutney


1 cup raw mango pieces
1/2 cup grated coconut
2 red chillies
1/2" ginger
1 tsp hing powder
Salt and sugar as per taste


Grind ginger,coconut,red chillies,hing powder and mango pieces to a smooth paste.
Add salt and sugar to taste and mix.

Til/Sesame seeds Laddoo


Til - 4 cups (check for impurities)
Gud/Brown Sugar/Jaggery - 1 1/2 cups
water - 1/2 cup
Cardamom - 4


Heat a kadai and dry roast the til in medium heat .
Once its nicely roasted, remove from heat and keep it aside to cool.
In another vessel add the gud/jaggery(powdered) and water in medium heat.
Let it boil till the syrup consistency becomes thread like.
Powder cardamom Seeds and add it to the Jaggery syrup and mix nicely and remove from heat.
Add the roasted til, to the jaggery syrup and mix well.
Keep the mixture aside, let it cool down .
Then make small round shaped ladoos out of the mixture.

Raw Jackfruit Curry

Raw jackfruit is always my favourite veg...I love any type of recipe of jackfruit...and among all recipes, the jackfruit curry is very popular and my most fav one..


2 cups raw Jack fruit(peeled & cut in to cubes)
2 Tomatoes
2 medium Onions
1" Ginger
5 flakes garlic
1-2 tsp Red chillies powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp Garam masala powder
1 tsp Turmeric powder
Salt as per taste


Chop the tomatoes,  and onions..
Grind in a blender the ginger and garlic along with little water if necessary to obtain a fine paste.
Heat a little water in a pan and when the water boils add the jackfruit.
Make sure the jackfruit is immersed in water.
Cook till the jack fruit is three fourths cooked. Drain and keep aside.
Heat the oil in a pan. Add the jackfruit  and fry till golden brown.
Heat oil again then add chopped onions, tomatoes and garlic ginger paste.
Fry for 2 minutes.
Add cumin-coriander powder, garam masala powder, turmeric powder and red chilli powder.
Fry few more minutes.Add some water.
Cook for 5 minutes over a medium flame, at the end of which there should be some gravy remaining.
Serve hot with rice/roti/paratha..

Saturday, April 18, 2009

Egg Chips


4 Eggs(Boiled & Peeled)
1 Aaloo(Boiled & Peeled)
1 small Onion(chopped)
1 geen chilli(chopped)
1/2'' ginger(chopped)
Corn Flour/Maida


Smashed the aaloo...add ginger,onions,salt and green chillies to that..
Mix properly.
Cut the eggs into round shapes.
Mix the salt,water and corn flour to a batter for the coating.
Take one slice of egg,put some aaloo mix layer in the both sides of that.
Then dip the egg into the batter and fry till done..
Serve hot with green chutney or tomato sauce...

Friday, April 17, 2009

Special Onion Masala Dosa with chutney and sambar

A special treat for all of you...:-)


1 cup urad dal(black gram)(soaked and grind)
2 1/2 cup rice(soaked and grind)
500gm aloo(Boiled ,peeled and smashed)
2 onions(chopped)
1 carrot(peeled , grated)
4 green chilli(chopped)
1'' ginger(chopped)
1/2 cup coconut(grated)
1 capsicum(sliced)
1/2 cup Paneer(grated)
1 tsp cumin seeds
1 tsp mustard seeds
2 tsp chana dal
1/2 tsp turmeric powder
Red chilli powder
Few curry leaves
Few coriander leaves
Few Cashew nuts and Raisins


Grind the soaked dal and rice to a fine paste and keep aside (by adding salt and soda) for 4 hours for formenting.
The consistency of the batter should be enough to thickly coat on a spoon when dipped.

Take oil into a pan, add cumin seeds,mustard seeds and chana dal.
Fry till it becomes light brown.
Add curry leaves and then add 1/2 of onions, ginger and green chillies.
Stir fry for 2-3 minutes.
Then add aaloo,carrot,capsicum,paneer, salt,turmeric powder.
Stirr fry and mix properly...
Mix coriander leaves(chopped),grated coconut, cashew and raisins.


Take a tawa and heat for 4-5 minutes.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp of ghee or oil over it.
Spread red chilli powder over dosa.
Place a tbsp masala in the centre with the remaining onions.
Fold or roll it to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and sambar.


1 cup chana dal(soaked over night and fried)
1 cup coconut(grated)

1 tsp cumin seed
1 tsp mustard seed
Few curry leaves
1 dry red chilli

Grind the chana dal and coconut in to a coarse paste.
Take oil in to a pan...add all the ingredients for tempering and fry till they splutter...

Add the tempering & salt with the paste and mix well..

Thursday, April 16, 2009

Mutton Curry-Mansha Jhola


1kg Mutton
3 Onions(300 gm)
10gm ginger
15 cloves of garlic
1/4 cup mustard oil
2 green cardamoms
2 bay leaves
2 cloves
1'' cinnamon stick
1 medium onion thinly sliced
2 medium tomatoes(chopped)
2 tsp ghee
1tbsp red chilli powder
1 tsp dhania powder
2 tsp meat masala
1 tsp sugar(for colouring)
2 cups water


Grind ginger,garlic and onions.
Heat oil in cooker add sugar and cook for 2 mins till red colour comes out...add cardamoms,bay leaves,cloves,and cinnamon..stirr for a few seconds...
Add sliced onions and fry till golden brown.
Add ground paste and continue frying.
Add tomatoes and cook till tomatoes are pulpy and oil separates from it..
Add all other ingredients except water......Fry till meat is lightly browned...
Add water and stirr..
Close cooker and bring to full pressure on high heat....cook until 3 whistles..then reduce heat and cook for 10-12 minutes..
Remove cooker from heat and allow to cool naturally...Serve hot....

Rogan Josh(Mutton in Rich Gravy)

Rogan josh (or roghan josh) is an aromatic lamb dish hailing from Kashmir and is quite popular in India, Pakistan, Singapore and the United Kingdom. Rogan means oil in Persian, while josh  means heat, hot, boiling, or passionate. Rogan josh thus means cooked in oil at intense heat.

Another interpretation of the name rogan josh is derived from the word rogan meaning color and josh meaning passion, hot or red. So this is a meat dish which is red in color. The red color is essential to this dish and to achieve this end kashmiri mirch, which means "pepper from Kashmir" is used. This ground pepper is red in color but not as hot as other Indian peppers. So a lot of it could be used to impart the red color and yet still keep the food mildly hot. In addition to this chilli, dried alkanet root has also been used traditionally; this root is also known as "Ratan Jot".

Rogan josh was brought to Kashmir by the Mughals. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Kashmir adoption of Rogan josh occurred.


1/2kg Mutton(Mutton shoulder cut in to pieces)
2 tbsp curd beaten
2 medium tomatoes(chopped)
2-3 medium onions(chopped)
2 tsp coriander powder
2 tsp cumin powder
1/2 tsp postak/khas khas
5 almonds
1 black cardamoms peeled
6-7 peper
2 cloves
1/2 pinch mace(jayitri)
1 tbsp coconut grated
1-3 red chillies(soaked in hot water for 10 minutes)
1/2'' ginger
5 flakes garlic
1/2 pinch nutmeg(jai fala)grated
1/2 cup ghee
2 bay leaves
1" cinnamon stick(dalchini)
4 green cardamoms crushed
1 tsp turmeric powder
1tsp kashmiri red chilli powder
Salt as per taste


In a pan, dry roast  all the spices and grind into a paste.
Heat ghee in a cooker for about 2 min, add bay leaves,and onions..fry for few seconds till golden brown,add tomatoes, the ground paste,coriander powder,cumin powder, turmeric and chilli powders....Stirr well.
Add curd slowly(by stirring continuously)....fry the masala till oil separates....
Add mutton and salt...stirr fry till mutton is lightly browned.
Add water and stirr...
Close cooker.Bring to full pressure and cook until 3 whistles..then reduce the heat and cook for 10 minutes more...
Remove cooker from heat allow to cool naturally .
Garnish with chopped coriander leaves.
Serve hot with rice/roti/naan/paratha..

Dalma(Orissa Special)

This is a special and regular oriya food which is very tasty and easy to make.....


1 cup Arhar Dal(Harada dali)
1 potato(peeled and cut in to thick pieces)
100gm red pumpkin(kakharu)(peeled and cut into thick pieces)
1 brijal(baigana)(cut in to thick slices)
50gm raw papaya(amruta bhanda)(peeled and cut into thick pieces )
5-6 beans(cut in to 1'' pieces)
20gm Deshi Aaloo(peeled and cut in to pieces)(optional)
2 drumsticks(sajana chhueen)(peeled and cut in to 2 inch pieces)(optional)
4 cups water
1tbsp salt
1tsp turmeric powder


3 tbsp ghee
2 tsp panch phutan(jeera,sarsho,methi,kala jeera,pan madhuri)
1 bay leaf(tej patta)
2 dry red chillies broken into pieces
1 tomato(finely chopped)


1 cup coconut(grated)
1 tsp fried jeera powder
Few Coriander leaves(dhania patta) chopped.


Put dal,salt,turmeric powder,water and all the vegetables in the cooker,stir for sometime and close it..Bring full pressure and cook till 2 whistles,then reduce the heat and cook for 2-3 minutes in simmer..Remo anve cooker from heat and allow to cool naturally...

For tempering: heat ghee in a pan for 2 minutes,add panch phutan,red chillies and bay leaf...when crackling add tomatoes and cook till it becomes pulpy and ghee separates from the masala...stirring occasionally...

Pour the tempering over the dalma in the cooker and cook it for 2 more minutes.
Garnish with grated coconut,dhania patta and fried jeera powder....

Wednesday, April 15, 2009

Punjabi Chhole & Chana Masala

Chana masala or chole masala is a popular vegetable dish in  Indian cuisine. The main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus note. The dish is found throughout South Asia, and is particularly popular in northern India and Pakistan. It is popular mainly in the Punjab region of northern-India, and also notably in the regions of Gujarat. In Gujarat and Rajasthani areas, it is commonly cooked dry, with tangy spices.In India, it is often eaten with a type of fried bread and is known as chole bhature. It is commonly sold by street vendors but also can be found in restaurants....

Here i am sharing 3 ways to make this delicious recipe...  

Punjabi Chhole:Ingredients:

1 cup chhole/kabuli chana (soaked overnight and boiled with 4 cups water)
250gm boiled peeled and chopped potatoes
1 onion(chopped)
salt to taste
½ tsp cardamom powder
2 tsp chaat masala
2tsp of ginger-garlic paste
2 green chillies
A handful of coriander leaves


Heat oil, fry chopped onion and green chillies for a minute.Add ginger-garlic paste and fry again. Add chaat masala and cardamom powder, fry for 2 minutes more, and then add the chana with the stock.Bring it to a boil; add potatoes, salt, chopped coriander.Simmer for ten minutes.Serve hot with a sprinkle of chopped coriander leaves.

Chana Masala:


1 cup chhole/kabuli chana (soaked overnight and boiled with 4 cups water)
250gm boiled peeled and chopped potatoes
2 tsp ginger - garlic paste
2 onions (medium)(finely chopped)
2 tomatoes (medium)( finely chopped)
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp chilly powder
coriander leaves for garnishing

Soak chick peas overnight or for at least 8 to 10 hrs.
Take some butter/ghee/oil in a pan.
Add the chopped onions, ginger paste & garlic paste & saute till onions turn transparent.
Add the chopped tomatoes. Stir it for some more time.
Add the turmeric ,coriander & cumin powder, salt, garam masala, chilly powder & mix well.
Then add the chana with the stock.Bring it to a boil; add potatoes, salt, chopped coriander.Simmer for ten minutes.
Garnish it with chopped coriander leaves.

NOTE: Use butter/ghee instead of oil for better taste.

There is another variation to this 2 ways above.....which used by most of the tiffinwalas in delhi....


1 cup chhole/kabuli chana (soaked overnight and boiled with 4 cups water)
1 tsp cardamom powder
1 tsp cinnamon powder
1 tsp clove powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilly powder
1 tsp saunth powder
1 tsp saunf powder
1 tsp hing powder
1 tsp carrom seed (ajwain) powder
coriander leaves for garnishing


Mix all the ingredients and cook for 5 mins.
Garnish with coriander leaves.

Tuesday, April 14, 2009

Coconut Laddoo


400 gm Condensed Milk
4 Cups Grated Coconut
1 Cup Sugar
2-3 tsp Slightly roasted semolina
1 tsp Slightly roasted sesame seed


Keep aside 50gms of the coconut in a bowl.
Add the remaining coconut to the condensed milk and cook in slow fire.
Gently mix the sugar and cook till the mixture leaves the sides of the pan.
Off the gas and let the temperature come down to normal.

Make small laddoos with greased palms.
Roll the laddoos in the remaining coconut first and then in the roasted semolina and sesame seeds.
Enjoy the devine sweet...:-)

Besan Laddoo

Makes 8 laddoos


3/4 cup (100 grams) besan (Bengal gram flour)
3/4 cup (100 grams) powdered sugar
1/3 cup (60 grams) ghee
1/4 tsp cardamom (elaichi) powder
2 to 3 drops saffron colour
Rasins for garnishing


Mix together the sugar and saffron colour and keep aside.
Melt the ghee in a kadhai, add the gram flour and cook over a low flame stirring continuously till it is golden brown in colour.
Add the cardamom powder and mix well.
Remove from the fire and pour onto a plate (thali). Cool completely.
Mix together the gram flour mixture and sugar.
Divide into 8 equal portions and shape into laddoos.
Garnish with the rasins or the dryfruits of ur choice.
Cool completely before storing in airtight jars....enjoy..:-)

Atta Pheni


300 gm Wheat flour
300 gm Ghee
1/2 tsp cardamom powder
3 tbsp milk
300 gm Powdered sugar
Dryfruits like cashew nuts,raisins,almonds, etc.


Heat ghee in a large heavy pan. Add flour, stir fry on low flame, stirring continuously.
When flour is evenly browned and aromatic, take off from fire.
Spread contents of pan into plate, allow to cool.
Add powdered sugar, cardamom, dryfruits.
Mix very gently, but thoroughly.
Shape into equal small sized balls.
Cool completely before storing in airtight boxes.

Gajar(carrot) Halwa


1 kg carrots(Peel and grate)
1 1/2 litre milk
500 gm sugar
elaichi powder (cardomon)
Few raisins and cashew nuts
Few almonds(chopped)
1 tbsp ghee
A pinch of salt


Take ghee in a pan and fry the carrots for 4-5 minwith a pinch of salt.
Add milk to that and boil till thick, stirring occassionally.
Once it starts thickening, stir continuously.
Add sugar,raisins,cashew nuts and cook further till thickens. Add some more ghee and elaichi powder. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve decorated with chopped almonds.

Mutter(peas) and Aaloo Curry

Ingredients :

500gm Potatoes
1 cup peas
6 Onions
200gm Tomatoes
2tbsp Ginger-Garlic paste
1 tsp Dhania powder
1 tsp jeera
1 tsp Turmeric powder
1 tsp Garam masala powder
2 tsp Chilli powder
Few Coriander Leaves


Cut onions grind to a coarse paste.
Chop tomatoes finely. Boil potatoes in pressure cooker,peel and dice them.
Cook peas and keep aside.
Heat oil in a pan, season with jeera, fry the ginger garlic paste for a minute.
Add onion paste and fry till it turns golden brown in colour.
Add chopped tomatoes and fry for few minutes.
When the tomatoes become soft, add dhania powder, turmeric powder, garam masala, salt and chilli powder.Fry till oil separates from the masala.
Pour enough water along with boiled peas and potatoes.
Cook till the gravy becomes thick.
Serve hot, garnished with coriander leaves.

Karela/bittergourd curry


250 gms Karela/Bitter gourd (remove seeds and cut into rounds)
oil for frying
turmeric powder
tamarind juice
chilli powder
coriander powder
1 onion finely chopped
5 -6 cloves of garlic crushed
1 tsp jeera
1 tsp mustard seeds
a pinch of hing
Coriander leaves for garnishing


Soak the chopped karela/bittergourd in water and add turmeric, salt and tamarind juice for half an hour.This helps the bittergourd to lose the bitterness.
Take oil for frying in a pan.When the oil heats up, add the bittergourd little by little so that there is enough space for frying them.
Take them out when they are nearly crisp and keep aside.
Now take about 2 tbsp of oil and add jeera and mustard seeds.
When they start to crackle add the garlic and the onions and fry till onion is light brown.
Now add the fried bitter gourd and the other masalas and saute.
Simmer the gas flame and keep the pan lid closed for about 10 mins.
Now add a pinch of hing and garnish with fresh coriander leaves.

Dal Palakh

Ingredients :

2 bunches of Palakh
1/2 cup Arhar/Masoor dal
2 Onions
2 Tomatoes
1 tsp panch phutan(jeera,sarsho,methi,pan madhuri,kala jeera)
2 tsp Ginger-chilli paste
Salt and sugar - To taste

Method :

Cut palakh finely and cook with enough water.
Cook dal with little turmeric pwoder in pressure cooker.
Cut onions and tomatoes finely.
Heat oil in pan and season with panch phutan.
When it splutters add onions and fry till golden brown.
Add ginger chilli paste, fry for a minute.
Now mix finely cut tomatoes.
When it is cooked add mashed palakh and cooked dal.
Pour water, salt ,sugar and turmeric powder.
Boil for few minutes.
Garnish with coriander leaves.

Gota Bhendi Bhaja/Stuffed Okra

Mustard seeds are very widely used in Indian cuisine and also equally in world cuisines. In Stuffed Okra(Gota bhendi bhaja) , we used the mustard seed paste as stuffing in the okra/bhendi...Its used as a side dish and very popular in Orissa,India...


12-13 bhendi/bhindi/okra
1-2 green Chilli
6-7 flakes garlic
2 tbsp mustard seeds(soaked in water for half an hour)
Mustard Oil
1/2 tsp red chilli powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp Coriander powder
Salt as per taste


Grind garlic, green chilli, and mustard seeds to get a fine paste.
Heat oil in a pan, add the ground paste, salt, coriander powder, cumin powder, red chilli powder and turmeric powder in to the paste and fry till oil evaporates. Keep aside to cool.
Slit the bhindis/okras from the center in lengthwise, fill bhindis with the prepared masala .
Heat oil in a flat pan , add stuffed bhindis/okras gently in to the pan.
Cover for 2 minutes.
Stir it gently so that the masala does not come out.

Keep it on slow fire and repeat the above two steps till the bhindis/okras have changed their colour and proprly cooked.
Serve as a side dish with rice/roti/plain paratha.

Sending this perfect yummy okra recipe to Priya and
Sumadhura's Cooking With Seeds Event(CWS) : Mustard Seeds

Raw Banana Curry

I am writing 2 ways of banana curry below. one is for the peoples who loves very spicy food and other is for them who loves food in a simple way...


5 dried red chillies
2 large raw bananas - peeled and cut into pieces
100 gm freshly grated coconut
3 green chillies
1 tsp grated jaggery(gud)
1 cup curd
Few curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
salt as per taste

Garnish :
Chopped coriander leaves
Fried coconut


Heat oil and fry the red chillies for 5 seconds.
Fry bananas in remaining hot oil until colored.
Grind coconut and green chillies to a fine paste.Mix with jaggery and salt.
Cook in oil for 5 minutes over a medium heat.Add curd to the pan. Stir and fry for 5 minutes. Add the banana pieces to the pan and heat through.
In a separate pan, heat oil. Toss in curry leaves, mustard and cumin seeds.
Fry lightly and pour over banana curry.
Garnish and serve.

Other way:


2 large raw bananas - peeled and cut into pieces
1 potato-peeled and cut in to pieces
3 green chillies
2 medium size onions(chopped)
2tbsp ginger-garlic paste
1 small tomato(chopped)
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
Salt as per Taste
Few coriander leaves for garnishing.


Take oil in a pan and fry the banana and potato pieces.
To another pan add some oil, onions, fry till it becomes golden brown.
Then add tomatoes and green chillies(chopped),ginger-garlic paste,cumin powder,coriander powder,garam masala and salt.Mix well and fry for 4-5 min till oil separates.
Add some water and bring it to boil,then add the fried banana and potatoes.
Cover the lid and cook for 4-5 mins.
Garnish with coriander leaves.

Chicken Butter Masala

The most popular and yummy chicken recipe is Chicken Butter Masala...lets enjoy...:-)


1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts (made into a paste using water)
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Coriander leaves for garnishing


1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste
Mix all the above ingredients well in a bowl


Marinate the chicken in the marinade for 4-5 hours.
Heat oil in a pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then fry till oil separates.
Add the cashew nut paste, chili powder, tomato paste and cook for 10 more minutes.
Add chicken.Mix well and cook until it is done.
Add the butter and cream
Garnish with coriander leaves.

Lemon Honey Chicken


750gms chicken
2 tbsp honey
Juice of 3 lemons and rind of 1 lemon
5 garlic cloves crushed
1 tsp. crushed ginger
1 tsp. red chili powder
Salt and pepper according to taste


Lightly prick the chicken pieces with a fork.
Mix the remaining ingredients together and cook over medium heat for about 10 minutes.
Marinate the chicken in this mixture, covered in the fridge, for 6-8 hours or overnight.
Grill for about 15 minutes or until cooked through, brushing frequently with marinade and turning twice.
Do not overcook. Serve with Green mint chutney or chili sauce.

Dahi Chicken


800gm chicken cut into pieces
1 cup curd
1 tsp mint leaves, minced or finely chopped (optional)
1 tbsp cornflour
2 onions - Sliced
2-3 green chillies (adjust to taste)
1" piece ginger
1 tsp. Chicken masala powder(MDH or Everest)
1 tsp Kasoori methi.
Salt to taste


Grind onion, ginger, mint leaves and green chillies to make a paste.
Add oil to a pan.Add onion paste. Mix well.
Add chicken and all other ingredients except cornflour. Mix well.
Cook uncovered for 10 mins. Stir once after 2 mins.
Mix cornflour in 1 tbsp. curd. Add to chicken and mix well.
Cook uncovered for another 4-5 mins.
Add chicken masala powder and garnish with kasoori methi.
Serve hot with rice/roti/paratha/naan...

Note: If thicker gravy is desired, increase cornflour to 2 tbsp.

Crispy Chicken


120 gms thin boneless chicken pieces
2 eggs
4 tbsp cornflour
Crushed cornflakes to Coat the chicken.
Oil for frying

For the marinade:

Juice of 2 lemons
1 tbsp turmeric powder
1 tbsp red chilli powder
1 tbsp ginger paste
1 tbsp garlic paste.
1 tsp ajwain powder
½ tsp black pepper powder
Salt to taste
4 tbsp oil


Clean the chicken pieces well.
Mix all the ingredients for the marinade and marinate the chicken in this for atleast 2 to 3 hours. Make a light batter with eggs, salt, cornflour and water.
Dip the chicken pieces in batter, drain off excess and coat with cornflakes.
Deep-fry chicken till light golden and crispy.
Serve hot with lemon wedges.

Chilli Chicken

800 gms boneless Chicken
A pinch Ajinomoto
1/2 tsp White pepper powder
2 tsp Soya Sauce
3 tsp Tomato Sauce
3 tsp Cornflour
1 Egg
8 Chopped green chilies
4 Onions(coarsely chopped)
2 capsicums(coarsely chopped)
2-3 Spring Onions(Chopped)
6-8 Chopped Garlic cloves
Oil to fry
Salt As per Taste


Marinate the boneless chicken pieces (one inch cubes) in 1 tsp soya sauce, salt, egg and cornflour for 30 minutes to 1 hr .
Deep fry chicken in hot oil till light brown.
Heat oil in a pan. Add onions,capsicum,chopped garlic and chopped green chilies and toss for 10-15 seconds.
Add ajinomoto, white pepper powder, salt and tomato sauce with rest of the soya sauce.
Add fried chicken pieces and cook for 3 minutes.
Add lil cornflour, after dissolving it in water. Stir constantly.
If you want more gravy ,then dissolve 3-4 tsp cornflour with water and add that to the above by stirring constantly.
Garnish with chopped spring onions and green chilies.
Serve hot with fried rice/rice/roti/paratha.

Baby corn Manchurian


1pack Baby corn
1/4 cup Corn flour
1/2 cup maida
2 tsp soya sauce
2 tsp tomato sauce
salt to taste
1/2 tsp garam masala
1/2 tsp chilli powder
1 onion (chopped)
Few spring onions(chopped)
1 tsp ginger-garlic paste
1/4 cup finely chopped ginger-garlic
1/2 cup coriander leaves chopped
2-3 green chillies


Boil baby corn till it’s half cooked.
Mix corn flour,maida,salt,ginger-garlic paste,chilli powder,garam masala with water,the batter should be loose enough to coat the corns.Add corns to the batter well.
Heat oil in a pan,fry the corns dipped in the batter and fry till they turn golden brown.


Take a pan add 2 tsp oil and add chopped green chilli,ginger,garlic,onion,spring onion and let it fry for few minutes.Then add soy sauce and tomato sauce.
Now add the fried corns and mix thoroughly.
Garnish with coriander leaves.

Sunday, April 12, 2009

Rajma Curry


150 gms Rajma
2 medium sized Onion
1 large Tomato
2 Green chillies
1 tblsp Ginger-garlic Paste
1/2 tsp Garam masala Powder
1 tsp Coriander Powder
3/4 tsp Salt


Soak the rajma overnight.
Boil till tender.
Heat oil in a pan and add the chopped onions and ginger garlic paste.
Cook till brown.
Add the tomatoes, green chillies and cook till pulpy.
Add coriander powder, salt and 2 cups water and boil well.
Add the rajma and cook on a low flame for about 10 minutes.
Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.
Garnish with coriander leaves.
Serve hot with rice.

Tomato Rice


2 large tomatoes made into a thick puree
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom
1 tsp red chili powder
Salt to taste
1 tsp garam masala powder
1 tblsp ghee
2 cup water


Heat ghee in a heavy bottom vessel
Put in the whole black cardamom and then the tomato puree.
Now add the dry spices, salt and saute.
Put in the rice and mix well.
Finally add the water and cook covered till done.
Seve hot.

Tamarind Rice


2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
a pinch of asafoetida
1 tsp methi
1 tsp mustard
1 tsp channa dal
6 red chilly
100 gms oil(as needed)
a bunch of curry leaves
1/2 cup peanuts


Cook the rice and spread on a plate. keep aside.
Heat the pan add asafoetida,methi dry fry (without oil) for a minute.
Grind this into a fine powder. Set aside.
To the tamarind juice add salt, turmeric powder, jaggery, ground powder of methi and asafoetida(hing)
Fry mustard, red chillies, channa dal, peanuts and curry leaves in oil.
Pour into the tamarind juice mixture.
Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
Add cooked tamarind gravy to the rice.
Pour in 1 tsp. of oil, if needed. Mix well and serve.

Methi/Palakh Pulao


1 1/2 Cup Long Grain (Basmati) Rice
1 cup green peas
50gms paneer (cut into small cubes and deep fried)
A small bunch of methi/palakh leaves (chopped)
2 tomatoes (chopped)
4-5 flakes of garlic (paste)
2-3 green chilies (chopped)
1/4th tsp. turmeric powder
Red chili powder to taste
Salt to taste
1tbsp oil/butter


Wash methi/palakh properly and drain the water and keep aside.
Heat oil in the pan and add garlic paste and fry till light brown.
Now add tomatoes, peas,methi/palakh, green chilies, salt, chili powder and turmeric powder. Stir-fry for 8-10 minutes.
Add rice and fry well for another 5 minutes.
Add enough water and pressure cook on low flame for 5 minutes.
Garnish with fried paneer. Serve pulao hot with chilled raita.

Lemon Rice


2cups boiled Rice
1/3rd cup Lemon juice
6 tbsp Oil
1/2 tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
Few Coriander Leaves finely chopped

How to make lemon rice:

Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Garnish with chopped coriander leaves.

Kesar(saffron) Pulao


1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
1 1/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar) dissolved in 2tsp warm water/milk
2 tbsp pure ghee
1 tbsp mustard seeds
Water for boiling rice.


Wash soak and drain rice.
Bring water to boil and add the rice and simmer the flame.
When rice is half done add sugar (dissolved in little water) and ghee.
When fully done add the saffron, cardamom, cloves and half of the dry fruit.
Stir gently and cover for 10 minutes.
Garnish it with remaining dry fruit and silver paper. Serve the kesar pulao fresh and hot.

Kashmiri Pulao


500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1 litre water
50gms oil
salt to taste


Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and sauté.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Jeera Pulao


1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao:

Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
When Cumin seeds are done add the rice and salt, mix well.
Add water. When it starts boiling low down the flame of the gas and cover it partially.
Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
Serve the jeera pulao hot with any gravies or raita.

Instant Onion Rice


4 big onions
2 cardamom (elaichi)
1 cup rice
1/2 tsp chilly powder
salt to taste
mustard seeds for seasoning

How to make instant onion rice:

Heat the pan and then pour oil and season it with mustard seeds and add onions and fry till it becomes transparent in colour.
Then add elaichi ,chilly powder,salt and rice with two glass of water and keep it for boiling for fifteen minutes.once the rice boils serve it hot with aaloo fry. I am sure you will enjoy this instant onion rice.

Chicken/Mutton Biriyani


1 kg Rice
1 kg Mutton/Chicken

10 gms Cardamom
2-3 Bay Leaves
2 tsp Kasoori Methi
10 gms Cinnamon
10 gms Cummin seed
10 gms Cloves

40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1 bunch Pudina
5-6 strands of Kesar
1 cup milk
2 Lemon
2 tbsp Raw Papaya paste
1/4 cup Curd
1/4 kg Ghee


Wash mutton/chicken and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
Then add curd and raw papaya paste to it, mix the stuff thoroughly. Leave the material for half an hour.
Mix the kesar strands with 1 cup boiled milk and keep aside.
Semi cook the marinated mutton/chicken.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put salt with the rice in the vessel. Mix it.
Take out some semi-cooked rice and spread it on the semi cook meat as a layer.
Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Spill the kesar milk over the rice.
Now put a plate on the vessel and seal the edges with dough or you can also do it in a cooker(removing its whistle).
Put the vessel on the stove, cook for 10-15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minute.
Biryani is ready to serve with garnishing of fried onions, coriander leaves,mint leaves and fried nuts,raisins....
Serve it with kachumber or raita...

Veg Biriyani


350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

How to make biryani :

Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
Soak the almonds in water for half an hour and keep aside.
Beat the curd in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
Add the dry fruits and nuts when the vegetables are done.
In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
Cover the lid tightly .
Put the handi on gas or in a pre-heated oven for 15-20 minutes.
Serve the biryani hot with mint chutney and other vegtables.

Garlic Rice


2 cup cooked rice
2 tsp crushed garlic
2 green chillies chopped
2 tblsp cashewnuts
1 tblsp almonds
1 tsp chopped fresh coriander
2 tblsp ghee
Salt and pepper to taste

How to make garlic rice:

Take a heavy pan and heat ghee in it.
Now add garlic and green chilies to it.
Once garlic turns golden in color, add the dry fruits and roast for half a minute.
Now add the cooked rice, sprinkle salt and pepper and mix well.
Garnish the Garlic Rice with fresh coriander and serve.

Veg Friedrice

A basic recipe for  veg friedrice that you can enjoy:-


400 gm Rice
100 gm oil
65 gms onion
1-2 tsp soya sauce
2-3 green chillies
1 capsicum(chopped)
1 cup chopped cabbage
1/2 cup chopped carrots
1/4 cup beans
Few small pieces of paneer
Few spring onion
Few coriander leaves
Few Cashew nuts,raisins & almonds
Spices:- 2 gms cinnamon, 2 gms Bay leaf, 1 gm peppercorns
6 gms Salt


To the hot pan, add the washed and drained rice and the spices.
Keep stirring and fry for 4-5 minutes till the rice appears glazed.
Add salt and water to the rice. Water should be the double amount of rice..
Boil and simmer till the water is almost absorbed and then put into a very slow flame and leave for 10-15 minutes till the rice is cooked.
Heat oil in a large pan and add the finely sliced onion.
Fry till golden brown, remove from the pan and keep aside.
Then fry all the vegetables with soya sauce till done and add it to the cooked rice.Mix well.

Serve garnished with fried onions,nuts,raisins,spring onions and coriander leaves.
I served it with some paneer curry and salad..

For Non-vegeterians:

Add small chicken(boneless) pieces and few prawns in place of the vegetables.
You can also garnish it with boiled eggs cut in to pieces with other garnishings.....
See my post mixed friedrice for this.. :)

Curd Rice


1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. mustard seeds
1 tsp cumin seeds
Few cashew nuts(optional)
Few grapes(optional)
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

How to make curd rice:

In a saucepan heat 2 tablespoonful of oil.
Add mustard seeds to the oil.
When the cumin & mustard seeds start popping add chana daal.
After a minute, add in the ginger, coriander and green chilies.
Sauté them for a minute.
Take the pan off the gas. Add in the rice.
Mix the salt and desiccated coconut. Just before serving, mix all the ingredients with yogurt (curd) . Curd rice is ready to be served.

Coconut Rice


400 gms rice
120 gms coconut
40 ml ghee
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

Boil rice and keep aside.
Fry coconut evenly to a golden colour on a slow fire.
Heat 3 tsp of ghee. Fry the cashewnuts and remove.
Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
Serve hot garnished with coriander leaves.

Carrot Rice

This is a very delicious and nutritious recipe of carrot rice made from groundnuts, carrots and spices like cinnamon and cloves.


2 cup rice
2 onion
5 carrot
2 tsp fried groundnuts
2 tsp oil
a small piece of cinnamon
1 tsp broken block gram
2 nos cloves
1 tsp mustard
1 tsp bengal gram(chana)
a few sprigs curry leaves
Salt as per taste

For Masala:

1 1/2 tsp coriander seeds
3/4 tsp cumin seeds
2 tsp grated coconut
4 nos red chillies

How to make carrot rice:

Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
Add grated coconuts and remove from the heat. Grind it after it cools down.
Grind seperately, the fried groundnuts coarsely.
Cook the rice and let it cool.
Put the carrots in warm water. Grate it without peeling the skin.
Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
Finally add groundnut powder and remove from the flame. Serve hot.

Brinjal Rice

This is a spicy rice recipe made by tempering the brinjals or eggplants with mustard seeds and curry leaves and then mixing with boiled rice. It is very tasty as well as complete meal in itself.....
It is a recipe I ate n Bangalore....


3 cups plain rice
1 1/2 tsp mustard seeds
Few curry leaves
3 tsp. vegetable oil
3 cups brinjals
3 tsp. finely sliced green chillies
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice

How to make brinjal rice:

Boil rice and keep aside.
In a large pan fry the mustard seeds, curry leaves, add the brinjal and green chillies. Stir on low flame, cover and cook for 10 minutes.
Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.

Vermicelli Upma


2 cups Vermicelli(Simei/semeiya/sounge)
1 tsp Chana dal
1/4 tsp Mustard seeds
1/4 tsp cumin seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onion
2 Green chillies
1/2 inch Ginger
1 Potato
1/4 cup Peas
1 Carrot
1 Tomato
1 cup cabbage
2 eggs(for non-vegeterian)
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste


Chop the onions, chillies, ginger, tomatoes , potatoes, carrots,cabbage into small pieces and keep aside.
Heat oil and add chana dal, cumin seeds, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.
Add all the vegetables and fry for 4-5 minutes.
Then add chillies, ginger , onions, peas and tomatoes.
Cook until they are done.
After that add salt and 41/2 cups of water, cover with a lid and let it boil .
When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.

For non-vegeterians:

Make egg bhurji and add with the upma...mix properly with some tomato sauce..

Saturday, April 11, 2009

Sabudana Khichdi


1 cup sabudana(sagoo)
1/2 tsp Sugar
2 Green Chillies chopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves

How to make sabudana khichdi :

Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.
Add potatoes and stir well. Mix sabudana mixture and mix gently.
Mix the grated coconut and garnish with coriander leaves.
Sprinkle some lemon juice over it and serve hot.

Poha Roll

A very different yet yummy way to have poha/chuda...


1 egg
30 gms poha (chuda)
100 gms potato
2 green chillies (optional)
20 gms roasted peanuts
1 onion-chopped
1/4 tsp amchur (dry mango powder)
1/4 tsp garam masala powder
1/4 tsp red chilli powder
2 tblsp breadcrumbs
Salt to taste
Oil for frying
Few coriander leaves


Boil, peel and smash the potatoes.
Wash the poha in a strainer. Coarsely grind the roasted peanut.
Wash and chop the green chillies and coriander leaves.
Add poha, peanuts, onions, chilies, corainder leaves and spices to the smashed potatoes.
Add bread crumbs and beaten egg with salt to taste.
Mix well and roll into desirable shapes.

Deep fry in oil till rolls golden brown.
Serve hot with sauce or chutney of ur choice...enjoy...:-)

Pav Bhaji


1 cup Green Peas
6-8 Pavs(bun bread)
1/2 tsp Garam Masala
1/4 tsp crushed Cumin Seeds
1 Lemon Juice
2 tblsp Oil
salt to taste

Make Paste:

1 small bunch fresh Coriander
8-10 Green Chillies
1/2 cup fresh grated Coconut

For Garnish:

Chopped onions
Fine Sev
Lemon Quarters

How to make pav bhaji :

In a heavy bottom vessel and heat oil in it.
Make the paste of coriander, green chillies and grated coconut.
Stir fry this paste in the oil for 2 minutes.
Add 3 cups water and bring to a boil.
Add all the other ingredients, stir and boil.
Simmer for 15-20 minutes with stirring occasionally.
Cook till oil separates and floats on top and peas get soft.
Check the seasoning.
To garnish sprinkle chopped onions, pieces of lemon and sev.
Serve hot with bread or pav after frying it with butter...

Paneer Sandwich


1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoe
1 Onion
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

How to make paneer sandwich :

Chop onions, chillies and tomatoes.
Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
Put this in sandwich toaster until the bread turns crispy and brown or take a pan add little oil and put the sandwich n that.....fry both sides.....Have it with tomato sauce....



300 gm Urad dal/Black gram
5gm Cumin seeds
1 tbsp semolina
few chopped coriander
8-9 chopped Green Chillies
50 gm Chopped Onions
1/2 tsp Cooking soda
Salt to taste


Soak the urad dal in water for over night.
Next morning, grind it to form a smooth paste by adding lil water in between.
Add salt and soda, then keep aside for 2-3 hr for formentation.
Add semolina, chopped onions, chopped green chillies, coriander leaves and cumin seeds to the urad dal paste. Check the salt seasoning.
Heat oil in a kadai/deep frying pan.
Wet your palms, take a spoon full of the paste in one palm, give it a round shape by using the fingers of the other hand then make a hole in the middle of it by using ur finger.
Then slip it in to the oil and deep fry till golden in color.

Serve with Ghuguni(dry peas curry), chutney or sauce of ur choice..u also can have it as it is...enjoy..:-)



2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing

How to make idli:

Pick, wash and soak the daal overnight or for 8 hours.
Pick, wash and drain the rice. Grind it coarsely in a blender.
Grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.

Grease the idli holder or pan well and fill each of them with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.
Serve them with sambhar or chutney or mutter(peas) curry(ghughuni).

Mirch Pakoda


8 - 10 Bharawan Mirch (Pickle Green Chillies)
Oil for frying

For the filling:

1 Boiled Potatoe
1/2 tsp Red Chilli Powder
1/2 tsp Ajwain
1 tsp finely chopped Mint Leaves
1/4 tsp Ginger paste
Salt to taste

For the covering:

1 cup Besan (Bengal Gram Flour)
3 tblsp Rice Flour(optional)
1/2 tsp Red Chilli Powder
1 Pinch Turmeric Powder
1 Pinch Soda Bicarb
1/4 tsp Ajwain

How to make stuffed mirch pakoda :

Wash, wipe and slit the chillies along the length.
Remove the seeds from the chillies.

Mix all the ingredients for the stuffing and fill it inside the chillies.

Mix all the ingredients for the covering and add enough water to prepare a thick batter.
Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color.
Serve hot with tamarind chutney and hari chutney.

Poha/Chuda Santula


2 Cups Poha/Chuda(beaten rice)
1 Potato
1 Onion
1 small Tomato
2 green chillies
1 tsp chana dal
1/4 tsp mustard seeds
1.4 tsp cumin seeds
Few curry leaves
Few coriander leaves
2 tsp peanuts
4 tbsp oil
Pinch of turmeric powder(optional)
1-2 tsp Sugar(optional)
1 Lemon(Optional)
Salt to taste


Soak poha/chuda in water for 10 mins.
Wash and drain all the water and keep it aside.
Wash, peel and cut the potatoes in to thin slices.
Chop the onions, tomatoes, green chillies and coriander leaves.
Heat oil and put chana dal, cumin seeds, mustard seeds, peanuts and curry leaves.

Fry them until the seeds crackle and the colour of peanut and chana dal changed slightly.
Add potatoes, saute for few minutes, then add chopped onions, chillies, tomatoes, salt and turmeric powder.
Cook till they are done. Add poha/chuda and coriander leaves..
Mix it properly by stirring and let it cook for 5-6 mins more in slow flame.
Add sugar and let it come down to room temperature.
Mix lemon juice and serve...enjoy..:-)

Roomali Roti


1 1/2 cup whole Wheat Flour (Atta)
50 gms Maida
1/2 tsp Baking powder
2 tbsp oil
Water to knead

How To Make Roomali Roti:

Mix wheat flour, maida, salt and baking powder and sieve them together.
Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.

Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue)

Heat an inverted griddle(tawa).
Place the roomali roti carefully over it and cook till done. Fold it like a handkerchief(roomal).
Serve roomali roti hot with curry.

Missi Roti


2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead

How To Make Missi Roti:

Mix Wheat flours ,gram flour, salt, chili powder, turmeric powder and mix well.
Make powder of fenugreek leaves and mix it to the flour.
Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
Knead well again the dough and make balls.
Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
Note: It can also be cooked in an oven or tandoor.

Palakh/Methi Paratha


Methi Saag/Palakh Saag.
1 small onion(finely chopped)
2 green chillies(finely chopped)
1tsp cumin seed.
Whole Wheat Flour (atta) as per your Consumption
Salt as per taste
Oil/Butter for frying

How to make methi/palakh paratha:

Make dough out of whole-wheat flour (atta) as you would do for any parantha/roti 15 minute before and cover it with wet muslin cloth and keep aside.


Finely chopped the Methi /Palakh.
In to the saag add onions,green chilli,cumin seed,and little salt as per your taste.
Mix well.

Make a ball of dough slightly thicker than chapati and roll it a little.
Place the stuffing on it and again make it into a ball.
Seal the edges completely so that the stuffing does not come out.
Flatten these balls and roll like any other parantha.
Pre-heat the griddle (tawa). Turn it and spread little oil or butter and shallow fry over low heat. Turn it again and spread butter/oil on the other side. Cook both sides till golden brown.

Mutter(Peas) Paratha



2 2/3 cup Whole Wheat Flour (Atta)
11/3 cup Maida
1/2 tbsp Salt
1/3 cup Butter or Ghee
11/3 cup Warm Water as needed


2 tbsp Oil
1 tbsp Fresh Ginger
1-3 Green Chilies Minced
1/4 tsp Asafetida Powder (hing)
21/2 cup Cooked and Coarsely Mashed Mutter (Green Peas)
2 tsp Garam masala
1/4 tsp Red chili Powder
Salt to taste
2 tsp Lemon Juice
2 tsp Jaggery (gur)
Finely chopped coriander
Butter / Oil for frying

Make dough out of flour (atta),maida, salt and ghee as you would do for any paratha/roti, 30 minutes before and cover it with wet muslin cloth and keep aside.

For stuffing :

Heat oil in a kadhai over moderate heat. Toss in ginger and green chilies.
Fry until ginger starts turning brown, then drop asafetida(hing).
A few seconds later add the peas.
Add remaining ingredients and stir-fry for about 2 minutes.
Remove the pan from the heat and allow to cool.
Divide the mixture into 10 equal portions.
Then the process is similar as in aaloo/gobi/paneer paratha..
Serve muttar paratha hot with yogurt (curd) and your favorite chutney or with pickle...

Lachha Paratha

A crispy paratha, tricky to make but very tasty...This paratha is with several layers. It is the perfect accompaniment for any thick-gravied dish.The paratha was first conceived in the ancient Punjab region spanning northern India and eastern Pakistan, but soon became popular all over Pakistan, whole of India. The southern Indian version is called Kerala porotta.


2 Cups all purpose flour
Wheat flour for dusting
1-2 tbsp Ghee or refined oil for kneading
Salt to taste
1 Cup Refined Oil/Ghee for frying
Warm Water for kneading


Make  a soft dough out of whole-wheat flour (atta), ghee, salt and lil warm water as you would do for any paratha/roti.
Make dough 30 minutes before and cover it with moist muslin cloth by applying little oil over the dough.
Now devide the dough for equal parts like small ping pong sized balls..
Roll the balls to a thin roti,spread ghee on one side and star folding it like a paper fan..
Stretch the fan a little width wise by applying oil to ur hand...
Twist and roll in to a round shape again..
Press and roll it like a roti..
Remember not to flip as it is rolled only from one side..
Now roast the paratha n tawa and allow it to become brown and puff on the buttom before turning...
Pour lil oil/ghee and roast each side well..
Follow the same with the rest of the balls..
Serve it with any veg or non veg side dishes...
I made this with mughlai chicken and its a real treat for my sunday....

* Note - Before roasting the paratha u can put some chopped  garlic flakes with sesame seeds and lightly press it over the paratha...It'll give the paratha a better taste...

Gobi Paratha


4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1" Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)
Butter /Oil for frying

Preparation for Gobhi Paratha:

Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.

Take little oil in a pan and mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.

Then the process is similar as in aaloo paratha/paneer paratha.

Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.

Note: It makes 18 parathas.

Besan Roti


2 cups Whole Wheat Flour (Atta)
2 cups Gram Flour (Besan)
Butter / ghee for serving

How to make besan roti:

Mix the flours together and gradually add enough water to make pliable dough.
Divide it into ten portions and flatten them out using rolling pin.
Pre-heat the griddle and cook the rotis on each side.
Butter the besan roti generously and serve hot with vegetables or curries

Aaloo Paratha


2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per tasteButter

Preparation of aaloo paratha :

For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.


Mash the potatoes.
Add all the stuffing items to mashed potatoes and mix it properly.


Make aloo bharta:take oil in a pan,add all the stuffing ingredients one by one with the aaloo and fry till dry..after this mash and mix it well..

Make two medium size chapati, add the stuffing to the one chapati and cover it with the second one. Now roll it slightly.


You can make a small ball from atta and flat it a little,then keep small amout of the stuffing in the middle of that and seal it to make a round ball again...then roll it to make a medium size chapati...

Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
When top side is done change the side and keep a check (till properly baked)
Spread butter over it.


You can also do it in tawa..

Serve aloo paratha hot with yogurt (curd).

Paneer Paratha

Ingredients :

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
In a bowl mix all the stuffing ingredients.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
Cook on a pre-heated Tawa.Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.

Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Shahi Paneer Khoa


2 cup Khoa
250 gms Cottage Cheese (Paneer)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
4 - 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Posto)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)

How to make shahi paneer khoa curry:

Heat clarified butter in a pan.
Fry khoa in the ghee.
Cut cottage cheese in samll pieces.
Mince onion, tomato, garlic, ginger.
Cut cashewnut in samll pieces.
Soak poppy seeds in 1/4 cup of water.
After 1 hour grind the soaked poppy seeds to a fine paste.
Chop coriander leaves very finely.
Heat clarified butter in a pan.
Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
Add poppy seeds and fry for 2 minutes and then turn off the gas.
To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
Keep this mixture aside for half an hour.

After half an hour put the pan on the flame and add milk.
When it comes to a boil add 3 cups of water.
Simmer it till the makahana are completely done and soft.
Then add cashewnuts and garam masala.
After 1 minute put the flame.
Transfer the mixture to a dish and sprinkle some corainder on it.
Serve it hot with nan, roti or parantha.


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