Wednesday 28 October 2015



1 tbsp pure ghee or oil
1/2 tsp cumin seeds
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
1/2 tsp dhania powder (coriander powder)
1/2 tsp catch sabzi masala or kitchen king masala
1/4 tsp degi mirch powder
1/2 tsp turmeric powder
salt to taste
3 medium sized potatoes peeled and diced
200 gms peeled cholua or choliya ( green chick peas)
chopped green coriander for garnishing

  1. Heat ghee in a pressure cooker and add cumin seeds to it.
  2. When they start to crackle add grated onions,grated ginger and finely chopped garlic to it.
  3. Cook till they become light brown in color.
  4. Now add pureed tomatoes and chopped green chilies and cook till the mixture leaves the sides of the cooker,
  5. Now add all the spices and salt  and stir for a while.
  6. Add diced potatoes and cholua and stir for a while.
  7. After a minute or two add 3-4 cups of water and mix.
  8. Cook till 3-5 whistles, let the pressure release and check, if required cook for some more time.(it will depend on the tenderness of cholua ,quality of water (hard water or soft) and the size of the cooker (less whistles in big cooker)   
  9. Garnish with chopped coriander and serve hot with rice or chapati.
Read More

Wednesday 21 October 2015



1 cups besan/chickpea flour1 tbsp semolina
1 tbsp water or yogurt – add more if required
1/8 tsp baking soda
1 cup chopped methi leaves
1 tsp powdered sugar
1/2 tsp salt or as per taste
1 tbsp oil
1 tsp white sesame seeds
1/2 tsp turmeric
1/2 tsp coriander/dhania powder
1/2 tsp cumin/jeera powder
1/4 tsp red chili powder
1 tbsp lemon juice
1 tbsp ginger and green chili paste

For tempering:

2 tbsp oil
1 tsp white sesame seeds
1 tsp mustard seeds
a pinch of asafoetida
1 sprig of curry leaves
chopped coriander leaves and freshly grated coconut for garnishing
  1. Mix all the ingredients  and make a smooth dough and keep aside for 15-20 minutes.
  2. Make small elongated cylindrical rolls.
  3. Heat water in a big vessel and place a greased steal strainer on it.
  4. Now place muthias on the strainer cover it and steam for 10-12 minutes.
  5. Check with the help of a toothpick or knife, if it comes out clean it is done.
  6. Let them get cool then slice them in desired shape.
  7. Heat oil in a pan for tempering and add asafoetida,mustard seeds,sesame seeds and curry leaves.
  8. As they splatter add the sliced steamed muthia to the tempering and fry these for 2-3 minutes on a medium flame.
  9. Garnish with coriander and coconut and serve hot with some tamarind chutney or tomato sauce.
Read More

Saturday 10 October 2015


Preparation time: 10 minutes
Cooking time : 10 minutes
Serves: 6
1/2 kg shakarkandi - boiled, peeled, cubed
1/2 tsp chaat masala(optional)
1/2 tsp chilli powder
1 tsp roasted cumin seeds powder
1 tsp rock salt (sendha namak) or to taste
1 tbsp lemon juice or to taste
cubed cucumber and apples (optional)
coriander leaves to garnish

Mix all the ingredients and serve.
Read More

Friday 9 October 2015

Preparation time: 10 minutes
Cooking time : 10 minutes
Serves: 6
2 potatoes
1.5 cup ogle(kuttu) ka aata/water chestnut flour(singhare ka aata)/vart ka aata
Sendha namak to taste
1/4 tsp degi mirch
1/2 tsp garam masala
oil for frying
1 cup curd
1 tbsp ginger Julian
2 tbsp pomegranate seeds
2 tbsp tamarind chuttney
coriander leaves for garnishing

  1. Sieve flour and mix flour ,salt ,degi mirch and garam masala along with water to make a batter of coating consistency.
  2. Peel,wash and slice potatoes into not very thin and not very thick slices.
  3. Coat each slice with the batter and deep fry in hot oil.
  4. When it is cooked from both sides drain it out from oil on an absorbent paper.
  5. Garnish with curd ,tamarind chuttney,pomegranate seeds,ginger julian and coriander leaves and serve.
Read More


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

4 potatoes, boiled and mashed
2-3 tbsp ghee
1/2 cup sugar
a pinch of cardamom powder
1/4 cup boiling water/milk
saffron (kesar) strands
1 tbsp dry fruits of your choice

  1. Heat ghee in a non stick pan and roast mashed potato in it stirring constantly.
  2. Stir this on medium heat til it starts changing color.
  3. Dissolve saffron in hot milk or water.
  4. Pour in the boiling water/milk,sugar and cardamom powder in the roasted potatoes and mix well.
  5. Stir this till it leaves ghee or starts leaving the sides of the pan.
  6. There shouldn't be any lumps in it.
  7. Serve hot garnishing with dry fruits.
Read More

Preparation time: 30 minutes
Cooking time : 10 minutes
Serves: 6

1/2 cup sabudana (sago)
2-3 boiled potatoes
1/2" ginger grated or finely chopped
1 green chili finely chopped
2 tbsp coriander chopped (dhania)
1/4 tbsp red chilli powder
1/2 tbsp garam masala
salt to taste
oil for shallow frying

Method :
  1. Boil ,peel and mash potatoes
  2. Soak sabudana in water at least for 2 hrs.
  3. Mix it with mashed potatoes.
  4. Mix  potatoes, sabudana and all other ingredients except oil.
  5. Take a small polythene sheet or a clean polythene bag and place it on the rolling board(chakla).
  6. Grease it with a little oil or sprinkle a few drops of water on the polythene sheet. 
  7. Take small or medium sized balls from the dough and spread the balls with wet hand on the polythene sheet.
  8. Now pick up the polythene sheet and carefully remove the cheela from it.
  9. Place it on greased hot non stick tava(griddle) and cook the cheela from both the sides while pressing with the help of a spatula.
  10. Serve with,vart ke aaloo or a dip or chuttney of your choice.
Read More

Preparation time: 20 minutes
Cooking time : 20-30 minutes
Serves: 6-8
1 cup almonds
3/4 cup sugar
1/2 cup desi ghee
1/2+1/2 cup milk
1/4 tsp cardamom powder


  1. Soak almonds at least for two hours and pour hot water on them and keep aside for five minutes to blanch them and then peel them.
  2. Now coarsely grind them along with 1/2 cup milk in a grinder.
  3. Heat ghee in a non-stick pan and cook the coarsely ground almond paste in it on low-medium heat till it becomes golden brown in color stirring continuously.
  4. Now add remaining 1/2 cup milk,sugar and cardamom powder and mix well.
  5. Remove from fire when the sugar dissolves completely.
  6. Garnish with almonds and serve hot.
Read More

Thursday 8 October 2015

Preparation time: 10 minutes
Cooking time : 20 minutes
Serves: 4-6

500 gms bottle gourd (doodhi / lauki/ghiya)
2 cups milk or 1 cup mava (khoya)
1/2 cup sugar or as per taste
2-3 tbsp ghee
cashewnuts (kaju)/almonds as per taste
1/2 tsp cardamom (elaichi) powder
2-3 drops green color or 2 tsp brahmi badam syrup (optional)

  1. Peel,wash and grate bottle gourd.
  2. Heat ghee in a pan, add the bottle gourd and saute on medium flame for 2 minutes.
  3. Add the hot milk and keep stirring till it reduces and become thick or add mava and stir till lauki and mava blends completely.
  4. Add the sugar, mix well and cook ,till the water released by sugar evaporates.
  5. Add cashews/almonds and cardamom powder and mix well.
  6. When the halwa is cooked and becomes thick, add green color or brahmi syrup and mix well.
  7. Serve hot.


  1. If you are using mava instead of milk then cook bottle gourd in ghee till it becomes tender.
  2. If using brahmi badam syrup instead of color then take care while adding sugar as some sugar is present in syrup also.
Read More

Wednesday 7 October 2015


Preparation time: 5 minutes
Cooking time : 15 minutes
Serves: 4
4 tbsp kuttu ka aata
2 small or 1 big potato
1/4 tsp red pepper powder
1/2 tsp coriander powder (dhania powder)
1/4 tsp cumin powder(jeera powder)
sendha namak to taste
oil for shallow frying


  1. Peel and grate potatoes and mix rest of the ingredients in it except oil.
  2. Now pour approximately 1/2 cup water in it to make a batter of pouring consistency.
  3. Heat a non-stick griddle (tava) and grease it with a little oil.
  4. Now pour a ladle full of batter and spread it on tava in a circular motion  like dosa but don't make a thin cheela otherwise you wont be able to flip the side.
  5. Cook it from one side on medium heat for 2-3 minutes and gradually flip the side with the help of a spatula and cook from the other side also.
  6. Pour a little bit of oil all around the cheela and gently press it with the help of the spatula.
  7. When both the sides are done then serve it hot along with vart ke aalo,petha(pumpkin),lauki (bottle gourd),tamarind chuttney or simply with curd.


  1. You can replace potato with grated cucumber ,bottle gourd or raddish etc.
Read More

Preparation time: 5 minutes
Cooking time : 30 minutes
Serves: 4

1 litre or 6 cup full cream milk
1-2 tbsp lemon juice
2 tbsp pure ghee
1/2 cup sugar
1/4 tsp cardamom powder
a few strands or saffron (kesar)
sliced pistachios for garnishing


  1. Boil milk over low medium heat in a heavy bottomed pan.
  2. Let it boil for 3-4 minutes and then add lemon juice to it till it starts curdling.
  3. Now when the whey separates from milk solid pour out one to two cups of whey water from it to reduce the sourness.
  4. Cook the milk solid and the whey water on medium to high flame stirring occasionally till all the liquid evaporates.
  5. Now add ghee,cardamom powder and sugar and cook further for 3-4 minutes till the mixture completely binds together and the water released by the sugar evaporates.
  6. Grease a rectangular try and evenly spread the mixture in it, sprinkle the sliced pistachios and saffron strands on it and keep it aside to get cool.
  7. Cut the pieces of desired shape and size and serve.
Read More

Tuesday 6 October 2015

Preparation time: 5 minutes
Cooking time : 20-30 minutes
Serves: 4
½ cup sabudana or tapioca pearls
2 cups full cream milk
4 tbsp sugar
1/4 tsp green cardamom powder
2 tbsp sliced blanched almonds
½ tbsp raisins
3-4 saffron strands (optional)

  1. Wash and soak sabudana in 2 cups of water at least for 1 to 2 hours.
  2. Heat milk in a thick bottomed pan and add the soaked sabudana along with water in the pan
  3. Cook for 20-25 minutes on a low to medium flame stirring occasionally.
  4. When you reach the desired consistency add sugar and cardamom powder and sliced blanched almonds. 
  5. Garnish the sabudana kheer with saffron strands and pistachios and serve sabudana kheer hot or warm.
  6. You can also serve cold kheer and add fruits of your choice.
Read More

Preparation time: 5 minutes
Cooking time : 5 minutes
Serves: 1
1 potato
sendha namak or regular salt to taste
pepper to taste
oil for shallow frying


  1. Peel the potato and wash it.
  2. Heat a non stick griddle(tava)  on low medium heat and grease it with a little oil.
  3. Grate the potato directly on the tava and spread it evenly on it with the help of a spoon or with your hand.
  4. Now cook it on high flame and flip the side and cook from the other side as well.If required apply some oil on it.
  5. When it turns out to be golden brown in color remove from fire sprinkle salt and pepper and serve hot along with a dip or sauce of your choice.

Read More