Wednesday 29 April 2015


Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 6

200 gms mushrooms diced and boiled
2.5 tbsp oil
1 tbsp coriander seeds
1/2 tsp cumin seeds
2 kashmiri red chilies
2 tbsp finely chopped garlic
1 medium sized  grated onion
1 medium sized sliced  or diced onion
1 capsicum sliced or diced
1/2 tsp finely chopped green chilies
2 finely chopped tomatoes
1/4 cups tomato puree
1/2 tsp dried fengrueek leaves
1 tsp sabzi masala
1/4 tsp degi mirch
1/2 tsp turmeric powder
1/2 cup fresh cream or malai
1 tsp salt or to taste

  1. Dry roast coriander seeds and  kasmiri red chilies on a tava and make a powder in the mixer.
  2. Let it cool and keep it a side.
  3. Take 1.5 tsp oil in a kadahi and when the oil is hot put cumin seeds in it.
  4. When the cumin seeds change color add garlic and stir fry it then add grated onion and cook till it becomes brown.
  5. Now add chopped tomatoes and green chilies and  mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.
  6. Add the prepared powder, sabzi masala,degi mirch,turmeric powder,salt,fengureek leaves, and tomato pure and cook a little more.
  7. Add 1 cup water and cook for 2 minutes.
  8. In a separate pan take 1 tbsp oil and add sliced onions and capsicum till the onions are translucent in color and add this to the prepared gravy.
  9. Add boiled diced mushrooms and fresh cream and cook for two minutes. 
  10. Heat it at the time of serving and garnish with chopped coriander. Serve alonng with naan or chapati.
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Friday 24 April 2015


Preparation time: 10 minutes
Cooking time: 20 minutes


200 gms cottage cheese diced
1 cup peas boiled
2 tbsp pure ghee (preferably) or you can use refined oil
1 tsp cumin seeds
2 green cardamoms
1 large onion very finely chopped or grated
2 big tomatoes pureed
1-2 green chili as per taste
1" ginger grated
5-6 cloves of garlic finely chopped
1/4 tsp degi mirch powder
1  tsp dhania powder
1/2 tsp catch sabzi masala or kitchen king masala
1/2 tsp turmeric powder
1 tsp dry fenugreek leaves (kasuri methi)
salt to taste
1 slice bread
1/2 tsp tomato ketchup (optional)
1 tbsp fresh cream (optional)
1 tbsp chopped coriander leaves


  1. Heat ghee in a pan and add cumin seeds to it.
  2. When they start to crackle add green cardamoms and then grated onions,grated ginger nd finely chopped garlic to it.
  3. Cook till they become light broown in color.
  4. Now add pureed tomatoes and chopped green chilies and cook till the mixture leaves the sides of the pan,
  5. Now add all the spices, fenugreek leaves and salt  and stir for a while.
  6. Soak bread in water squeeze it and mix it in the above mixture and mix well. You may use bread crumbs either.
  7. After a minute or two add 3-4 cups of water and mix,
  8. Let it come to a boil then add boiled peas and cottage cheese and cook for 5-7 minutes.
  9. Finely add chopped coriander leaves , half of the cream and ketchup and mix well.
  10. Garnish with chopped coriander and cream and serve hot with rice or chapati.
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Wednesday 22 April 2015


Preparation time: 10 minutes
Fermentaion time: 1 hour
Cooking time : 10 minutes
Serves: 6

4 cups refined flour (maida)
1/2 cup yogurt
1/2 tsp baking powder
1 pinch baking soda
1 tsp salt
2 tsp powdered sugar
2 tbsp oil
2 tbsp chopped garlic (preferabally green garlic)
1 tbsp pure ghee or butter

  1. Take flour and add baking powder, soda bi-carbonate and salt. Mix well and pass it through a sieve. 
  2. Mix yogurt and powdered sugar. Add this to the flour and add water as per need and mix gradually to make a soft dough by light kneading. 
  3. Incorporate two tbsp oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour. 
  4. Roll the dough into balls of same size and keep them a side for 5-10 minutes for fermentation. 
  5. Now dust the balls with a little flour and roll them to make either round or oval shape (not very thin) naans.
  6. Sprinkle chopped galic over the naan and roll once again or sprinkle few drops of water on the rolled naan and then spread chopped garlic and lightly press it with your finger tips. 
  7. Heat a tava or griddle and place the side with the garlic facing down on a hot tava/griddle, after one minute turn the side and cook from the other side as well, now pick it up with a tong and cook directly on gas flame turning sides.
  8. When it is cooked from both the sides remove it from flame and greese with butter or ghee.
  9. Serve hot with dal makhni , makhni gravy, chana pindi or any other vegetable of your choice.
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Tuesday 21 April 2015


Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4

250 gms sponge gourd / ridge gourd /torai
1 onion roughly chopped onions
2 tomatoes
1/2" ginger
3/4 tsp salt or as per taste
1/4 tsp degi mirch powder
1/2 tsp dania powder
1/2 tsp catch sabzi masala
1/2 tsp turneric powder
1/2 tsp cumin seeds
1 tbsp desi ghee (pure ghee or claified butter)


  1. Peel ,wash and cut torai in desired shape. Keep aside.
  2. Heat ghee in a pressure cooker and add cumin seeds.
  3. When they start to crackle add roughly chopped onions and saute for one minute.
  4. When the onions are pink in color add all the spices and give a stir.
  5. Now add torai and 1/2 cup water and close the lid of the pressure cooker.
  6. Pure tomatoes along with ginger in a mixer and keep aside.
  7. After two whistles switch off the gas and wait till the pressure releases.
  8. When the pressure releases add pureed tomato and again put the lid on for one more whistle.
  9. When the pressure releases check and if required cook for some more time and if you need more gravy add some water as well and cook for a while.
  10. Garnish with coriander leaves and serve hot with chapati,rice or khichdi. Curd along with torai makes an awesome combination. 
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Saturday 18 April 2015

Preparation time: 10 minutes
Cooking time: 15 minutes
Srves : 4


250 gms kamal kakdi (lotus stem) (bhein)
1/2 tsp cumin seeds
2 tbsp refined oil
salt to taste
1/2 tsp turmeric powder
1/2 tsp dhania powder
1/2 tsp catch sbzi masala
1/4 tsp degi mirch powder
1 tbsp bhuna masala
1 tbsp tomato ketchup (or 1/2 tsp amchoor powder + 1 tsp sugar)


  1. Peel lotus stem and cut in desired shape.
  2. Wash it thoroughly and put it in a pan, add 3-4 cup water and 1/2 tsp salt and boil it for 5-10 minutes or till it become tender.
  3. Heat oil in anoter pan and add cumin seeds, when they start to crackle add bhuna masala and rest of the spices and salt and mix well.
  4. Now add boiled lotus stem to this mixture and add 1/2 cup water and mix well.
  5. Keep the lid on and let it cook on low flame till it is done and the water evaporates.
  6. Finely add tomato ketchup  (or 1/2 tsp amchoor powder + 1 tsp sugar) and mix well.
  7. Garnish with chopped coriander and serve hot with dal and chapati. 
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Friday 17 April 2015

Preparation time:10 minutes
Cooking time : 10 minutes
Serves: 4

4 alapino peppers (big in size achari mirch)
2 large boiled potatoes
1.5 cup chick pea flour
salt to taste
a pinch of heeng
1/2 tsp degi mirch
1/2 tsp dhania powder
1/2 tsp sabzi masala
1 tbsp chopped coriander leaves
chaat masala to sprinkle
oil for deep frying

  1. Mash boiled potatoes and put them in a bowl. 
  2. Add chopped coriander, and 1/4 tsp degi mirch powder, 1/4 tsp coriander powder ,1/4 tsp sabzi masala a pinch of heeng , salt to taste and mix well. Keep aside.
  3. Take chick pea flour in another bowl and add salt ,1/4 tsp degi mirch powder, 1/4 tsp coriander powder ,1/4 tsp sabzi masala, water and mix well , to make a thick batter of coating consistancy.
  4. Beat well so that there are no lumps in it ,keep aside for 5-10 minutes .
  5. Now scoop out the seeds from the mirchis slit lengthwise and fill them with the potato filling mixture.
  6. Wrap some of the potato mixture over the mirchi also by lightly pressing the mixture around the mirch with your hand.
  7. Now coat the mirchis with the batter , and deep fry them in a wok in hot oil till it becomes light brown in color. Drain out on an absorbant paper and sprinkle chaat masala over it. You can roll the batter coated mirchis in bread crumbs and then fry.
  8. Serve hot with ketchup or mint chutney.

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Thursday 16 April 2015


Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4


4 large potatoes
1 large or 2 small capsicum diced
1 tbsp bhuna masala
oil for deep frying
salt to taste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp degi mirch
1/4 tsp amchoor powder or one tbsp tomato pure
1/2 tsp dhania powder
1/2 tsp sabzi masala
chopped coriander leaves for garnishing


  1. Peel potatoes, wash them and cut them in cubes or in desired shape.
  2. Heat oil in a wok or kadahi and deep fry the potatoes till they become soft.Keep aside.
  3. Remove the oil from the kadahi and put cumin seeds in it.
  4. When they start to crackle add  diced capsicum to it and keep stirring till it becomes tender.
  5. Now add bhuna masala, fried potatoes and all the spices along with salt.
  6. Mix well and keep covered with a lid on low flame for 5-10 minutes or till it is done.
  7. Keep stirring occasinally.
  8. Garnish with coriander leaves and serve along with dal and chapati.
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Saturday 11 April 2015


Preparation time: 1 minute
Cooking time: 2 minutes

2 tomaoes

  1. Score the bottom of each tomato with a 'X' cut. Don't  cut them very deep.
  2. Place them in a glass bowl and keep it in microwave on high for 2 minutes.
  3. Let them get a bit cool then remove the skin, it will come off very easily.

The time taken will depend upon the quality and quantity of tomatoes, i.e. ripe tomatoes will take lesser time than the hard ones and more tomatoes will need more time. 
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Wednesday 8 April 2015


Preparation time: 10 minutes
Cooking time:10 minutes
Serves: 2-3


1/4 cup urad dal (split black lentils)
1 cup whole wheat flour or all purpose flour
1/4 tsp asafoetida (hing)
1 tbsp oil + for deep frying
1/8 tsp red chili powder
1/2 tsp garam masala or sabzi masala
1/4 tsp sounf powder
salt to taste

  1. Clean, wash and soak the urad dal with enough water for 2 to 3 hours. Drain completely.
  2. Combine the urad dal and ¼ cup of water in a mixer and blend into a smooth paste.
  3. Transfer the urad dal paste to a  bowl, add rest of the ingredients, mix well and knead into a tight dough  using water if required.
  4. Cover the dough with damp cloth and keep on rest for 10 minutes if you are using wheat flour, in case you are using all purpose flour then keep it on rest for 1 hour in a warm place and in this case you can add 1/8 tsp baking powder also.
  5. Make lemon sized balls of the dough.
  6. Grease the rolling board lightly with oil and roll each portion into thick circular disks.
  7. Heat the oil in a kadhai, deep-fry, these poories till golden brown in colour from both the sides.
  8. Serve immediately with cholley or any subzi of your choice.
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Tuesday 7 April 2015


Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 6

4 cup Whole wheat flour (Aata)
2 tsp dry fenugreek leaves(sukhi methi )
1 tbsp suji/(rawa)/(semolina)
1/2 tsp salt or to taste
1-2 tbsp oil for the dough + oil for frying

  1. Take whole wheet flour in a big vessel or bowl and mix suji, dry fenugreek leaves,and salt well.
  2. Pour 1 tbsp oil and mix well.
  3. Now knead a tight dough using as much water as required.Pat the dough with a hand full of oil.
  4. Keep the dough on rest for  10-15  minutes under damp cloth.
  5. Divide the dough into equal sized portions and make lemon sized balls.
  6. Grease the aata balls with little oil by slightly dipping each ball at a time in oil.
  7. Roll the balls into small circular disks with the help of rolling pin .
  8. Heat oil in a deep frying pan or kadai.
  9. When the oil is sufficiently hot then add one poori at a time and fry gently by pressing down with the frying spoon or slotted spoon in a circular motion.
  10. Turn over when puffed up and fry the poori till golden brown in color.
  11. Serve Poori hot with a vegetable curry or sweet dishes like suji ka halva ( known as sheera in maharashtra ) or pethe or kaddu  ki or cholley or aloo tamatar ki sabzi.
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Sunday 5 April 2015


Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 6

2 cups, basmati rice
10-15 cashew nuts
1 cup, fresh fenugreek leaves (methi), chopped
7-8 nos, garlic cloves, finely chopped
1 large tomato, pureed
1 onion thinly sliced
1/4 cup, thick yoghurt
1/2 tsp, black pepper powder
1-2 green chilies
1 bay leaf
2 inch stick cinnamon
10-12 nos, black peppercorns
½ tsp, garam masala powder
Juice of 1 lemon
2 tbsp, oil
1 tbsp, ghee
Salt as per taste

  1. Clean, wash and soak rice for 15-20 minutes.
  2. Cook rice with the salt and enough water.
  3. When rice is 90% done, drain the water completely, keep the rice aside.
  4. In Heavy bottom pan, heat oil and ghee and fry onion slices and drain them out and keep aside for garnishing.
  5. Now fry cashew nuts as well and drain them out and keep aside for garnishing.
  6. Now add bay leaf, cinnamon stick and peppercorns. Fry for few seconds.
  7. Add chopped garlic and cook till golden brown in color. Add ground tomato paste and cook for 2-3 minutes on high heat.
  8. Add chopped fenugreek leaves and cook for another 3-4 minutes.
  9. Add yoghurt, stir continuously until combined well.
  10. Add green chilies, black pepper powder, garam masala powder, salt and lemon juice, mix well. Cook for 2 minutes.
  11. Finally add rice over the masala, cover and simmer (dum) for 15-20 minutes or till done.For this keep the pan on a tava on very low flame or in oven in an oven proof dish at 150* C.
  12. Once cooked, very gently give a random mix just once or twice. Do not mix it too much
  13. Garnish with fried onions and cashewnuts.
  14. Serve hot with raita and chutney of your choice or have it just as it is.
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