Wednesday 26 August 2015


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

For The Dabeli Masala

1 dry kashmiri red chilli
1 tsp coriander seeds
1/2" stick cinnamon (dalchini)
2 cloves (laung / lavang)
1/4 tsp cumin seeds (jeera)

For The Filling
1 cup boiled and mashed potatoes
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
2 tsp dabeli masala
2 tbsp tamarind chuttney
2 tsp garlic chuttney  ( blend 8-10 garlic cloves with 2 dry red chilies,1 tsp lemon juice and salt to taste in a mixer)
2 tbsp oil
salt to taste

Other Ingredients:
15 burger buns
butter or for cooking
1 onion , chopped
1/2 cup roasted peanuts
1/2 cup chopped coriander (dhania)
1/2 cup sev
1/2 cup fresh pomegranate (anar)
6 tbsp tamarind chutney

Method :
  1. Roast all the ingredients listed under dabeli masala in a pan for 2 to 3 minutes.
  2. Grind to a fine powder in a blender.
  3. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato and salt and mix well.
  4. Remove from the fire, add the 2 tablespoons of tamarind chutney and mix well. Keep aside.
  5. Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.
  6. Place a portion of the filling on the lower half of each bun.
  7. Top with the chopped onion, peanuts, coriander, sev, pomegranate , garlic chuttney and tamarind chutney.
  8. Sandwich it with the top halves of the burger buns and serve.
Contributed by:
Era Juneja
Read More

Friday 21 August 2015



For red curry paste

10 whole dry kashmiri red chilles , soaked in warm water for 15 minutes and drained or 5-6 thai red bird eye chilies
1/2 cup roughly chopped onions
1/4 cup finely chopped lemon grass
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp roughly chopped ginger
1 tbsp finely chopped coriander
2 tsp roughly chopped garlic
2 tsp grated lemon rind
1/2 tsp white pepper powder
salt to taste
1 onion diced
1 capsicum diced
5-6 mushrooms diced
2-3 baby corn blanched, cut in desired shape
5-6 french beans blanched, cut in desired shape
2 cups coconut milk (nariyal ka doodh) fresh or canned
1 tbsp cornflour dissolved in 2 tbsp coconut milk
1 tbsp oil
2 tbsp finely chopped basil leaves
1-2 tbsp ketchup (optional)
salt to taste

  1. Combine all the ingredients listed under red curry paste in a mixer and blend them together into a smooth paste using as much water as reqiured. Or you can use 1 tbsp thai red curry paste readily available in market for one can of coconut milk.
  2. Heat the oil in a pan and add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute.
  3. Add the basil and cook on a medium flame for 1 minute.
  4. Add the coconut-milk , cornflour-coconut milk mixture, ketchup and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously.
  5. If required add 1-2 cups of water or thin coconut milk.
  6. Saute all the vegetables in a separate pan in a tbsp of oil till the become tender. then add all the vegetables to the curry and mix well and cook on a medium flame for 2 more minutes.
  7. Serve hot with plain or coconut rice.

  1. You can add vegetables like broccoli,peas or cottage cheese as per choice and availability.
  2. If lemon grass is not available add more of lemon rind and basil can be replaced with holy basil i.e. tulsi.
Read More

Wednesday 5 August 2015


Cooking time : 5-10 minutes
Serves: 1

1 corn cob
thick tamarind pulp to taste
salt to taste
red chili powder to taste


  1. Peel the corn cob and put it in a pressure cooker with one cup water and 1/4 tsp of salt. Or you can cook it in microwave.
  2. Pressure cook till 3-5 whistles depending upon how ripe the corn is.
  3. Take it out and rub tamarind pulp,salt and chili powder and enjoy.

Read More