Wednesday, July 19, 2006

Dal Bhajiya


Yellow moong dal 200gms
Green Chilies, Finely chopped 6 nos
Cummin Seeds 1/2 tsp
Coriander leaves, chopped 1 tbsp
Water As required
Oil For Deep frying
Salt To taste


Soak the dal for 2-3 hours
Grind the dal coarsely using very little water
Add the finely chopped chilies, coriander leaves, cummin seeds and salt and mix well
Now heat the oil and fry small portions of this mixture on a medium flame till they turn golden
Serve hot with green chutney

And I will be taking break for 2 months so see you guys after 2 months

Wednesday, June 28, 2006

Confesstion in Group of 5 Meme

Hmm have been tagged by my new food blogie friend Neelu so have to finish it anyhow :P Although this is my first tag for cooking blog, have been fullfilling tags for main blog though. Lets see what comes out of it :)
It seems to be an easy one, and will not take time much to finish this

So here I go with my 5 items..........

5 Items in my freezer

  1. Frozen Peas
  2. Ice
  3. Coconut Milk Powder
  4. Sambhar Powder/other Masalas
  5. Curry Leaves
5 items in my closet
  1. Jeans and Trousers
  2. Salwar suits / Churidaars
  3. Bangles (500 or more than that, now that is a big collection isn't it)
  4. Jewellery
  5. Night Gowns
5 Items in my car
  1. Ganesh ji's idol
  2. Small car hanging
  3. Old and new songs CD
  4. Water bottles
  5. Car documents
5 Items in my purse
  1. Cash ofcourse ;)
  2. Credit and Debit cards
  3. A comb
  4. Mediclaim ID card
  5. Home keys
Aah tag completed too within minutes. That was a very easy one :P
Loved it.... hmm now the time comes to tag people
Okie here it goes

Thursday, June 22, 2006

Chilla with variation

Early morning sachin said he want something new for breakfast, aah only 30 mins to get ready too, with shower still pending, so thought of trying something new and fast, and in end it turned out really amazing...
We have tried chilla's a lot with different variations, like besan chilla, suzi chilla etc. But this time with little variation it became so tempting that I couldn't resist my self posting it here :)

Okie lot of prolouge, won't make u guys wait more. Here is the recipe

  • 1.5 cup gram flour(besan)
  • 1 cup wheat flour (atta)
  • 1/4 cup rice flour
  • 2-3 green chillies
  • 1/2 inch ginger
  • salt to taste
  • corriander leaves 1/2 cup (chopped)
  • mint leaves 8 - 10
  • sugar 1/2 spoon
  • red chilly powder 1/2 spoon
  • curd 2 cups
  • water to make smooth batter (approximately 1 cup)
  • roasted Cumin powder (bhunna hua jeera)
  • Cottage cheese 1/2 cup for garnishing

  • Take all the three flours in the bowl. Add paste of green chillies and ginger to it.
  • Add all the masalas + 1/2 spoon sugar
  • Add corriander and mint leaves
  • add curd to it and mix well
  • Now add water to make a smooth batter.
Heat the griddle (tawa) preferably non-stick one
  • Add 1 spoon of oil to it
  • Take one tablespoon of batter and spread over gridle like a pancake
  • let it cook from one side, say for 4 to 5 mins
  • Then flip it and cook from other side.
When it is done take it out in a plate and put shredded cottage cheese inside it and fold it gently.
Serve hot with green chuttney or tomato ketchup.

Isn't this a pretty easy one. I prepared this in just 10 mins.

And then we reached office too on time lolz.

In Evening again I thought of trying another variation and it was incredeble so thought of putting that too before I publish this one.


  • Suzi (Semolina) 3 cups (Roasted one)
  • Curd....... 2 cups
  • Cottage cheese .... 1 cup
  • Ginger ... 1/2 inch
  • Green chillies .... 4
  • Mint leaves..... 1/2 cup
  • Water... 1/2 cup
  • Salt According to tasteRed chilly powder 1/2 spoon


  • Take a bowl and add roasted suzi and curd, Mix well
  • Add salt to it.
  • Keep it aside
  • In a mixer, chop cottage cheese, mint leaves, ginger and green chillies.
  • Add this mixture to suzi batter
  • Add red chilly powder and water to make a smooth batter

Now make chilla's as per the directions given above.

Monday, June 05, 2006

Samosa this time :)

Here I come again with another recipe....
This time a snack
All time favoruite Mumbai's Samosa..... Yeah ofcourse with my personal touch

Home Made Samosa

For Filling...

  • Potatoes-----2

  • Soya Granuels---1 cup

  • Cottage cheese ----- 1/2 cup

  • Green peas -----1/4 cup

  • Corriander ----1/4 cup

  • Black Pepper ---1 tsp

  • Green chillies --- 4 (finely chopped)

  • Garam Masala...1 tsp
For Dough...

  • All purpose flour (Maida) ----3 cups

  • Suzi (semolina) ...1 cup

  • oil----1 tsp

  • Ajwain---2 tsp

  • Salt

Oil for frying


Take Maida + suzi in a bowl , add oil, salt
Make a dough out of it with help of water

For Filling

  • Heal water in a pan and let it boil

  • Add soya granuels and boil for 3 minutes

  • Strain the granuels and leave it aside for some time

  • Now Take a bowl and add boiled and mashed potatoes in it

  • Add cottage cheese (mashed)

  • Add the peas to it (frozen or fresh as per season)

  • Add soya granuels and corrainder

  • Add salt to taste + Black pepper + Green chillies + garam masala and mix well

  • Take a pan and heat 2 tsp oil in it,

  • Saute the filling for 5 mins and let it cool down
Samosa shells

  • Make small ball out of dough and roll it they way you do for chappaties

  • Cut it in two equal halfs

  • Take one half in your hand and make a shape of cone, sealing one side with water

  • Put one spoon of filling in it

  • Now seal it with water.

  • Make samosa's shells in this similar pattern

Now put oil in wok (kardhai) for frying
Let it boil
Then simmer the flame and fry these samosa's into it.
When it becomes crisp take out on tissue paper
Serve with green chuttney

Thursday, May 18, 2006

Dal Makhani...... All time favorite

Well surprised isn't it, posting recipies so quickly :P
Well this is what am going to prepare among one of the other's for the small get together which we are having tonight.
Yes our all time favourite recipe and shaan of all punjabi's Daal Makhani :)

  • 1 cup - Black Lentils (kaali sabut daal)
  • 1/2 cup - Kidney beans (rajma)
  • 3 tsp ginger+ garlic + green chillies paste (garlic more than ginger)
  • 2 large tomatoes
  • 2-3 onions
  • 1 pinch of asafoetida(heeng)
  • 2 teaspoons of turmeric powder (haldi)
  • 1 tablespoon Coriander powder
  • 1 teaspoon Garam Masala
  • 2 tablespoon Rajmah Masala
  • 1 teaspoon of cumin seeds (jeera)
  • 4 table spoon of Ghee (vegetable oil can be used but I personally prefer ghee for it)
  • 1 cup fresh cream or malai
  • Butter for serving

  • Soak the daals (lentils and kidney beans) for atleast 2 hours
  • Wash it and pressure cook it along with salt and 1 tea spoon of ghee + 2 cups of water for 3 whistles. (water should not be less and daal should be properly covered)
  • Meanwhile the daal is being pressure cooked, we'll make other preparations,
  • Chop onion and make tomato puree (although chopped tomatoes will also do)
  • Take a pan and put ghee in it.
  • Crackle cumin seeds
  • Add Onions, ginger+garlic+chilly paste
  • Add asteofida
  • fry till golden brown
  • Add Tomatoes +tumeric powder
  • stir fry for 2 mins and add coriander powder + garam masala + rajma masala and fry till tomatoes are done (i.e. starts leaving ghee) You can also add little bit of water if required.
  • Now open the pressure cooker
  • Mash it little bit with masher
  • Add 1 cup water + 1 cup cream
  • Add the onion and tomato masala to it
  • Again pressure cook it for next 4 whistles on simmer heat only
  • Garnish with corriander and a dallop of butter
  • Serve it hot with chappatie's or rice :)
PS: This image has been googled out and will come up with original pic tomorow :)

Wednesday, May 17, 2006

Pav Bhaji ...... my style

Aah after a long gap am posting another recipe here. hmm last I posted was on 16th March :D
And it's 17th May today. Anyways Sachin promised to post a recipe here which I don't think is going to be fullfilled any case. He makes good in kitchen but to put it on here :P Hope some day he will do that.
Okie now talked a lot , lets start cooking today Pav Bhaji, ummmm I just love it and so does sachin :)
Although there are various ways of preparing this, the way I follow is given below:


  • Potatoes (Basic ingredient :D and must cannot be skipped in any given case ) 5 big ones
  • Onions 4 big ones
  • Spring onions 1 (optional)
  • Green Capsicum 3 big ones
  • Carrot 2 in nos
  • Grean Beans 4 to 5 (can be skipped if not preferred)
  • Green peas (matter) 1 bowl
  • Cauliflower 1 big
  • Tomatoes 8 big ones
  • Red beans(rajma) 1/2 small bowl soaked overnight
  • Cholley (kabuli channa) 1/2 small bowl soaked over night
  • Ginger garlic paste 2 tsp
  • Green Chillies (according to your taste buds)
  • Salt to taste
  • Pav Bhaji masala 2 spoons
  • Butter - 300 gms
  • Tumeric powder - 1 tsp
  • Asteofida (Hing) - 1 tsp
  • Corriander powder - 2 tsp
  • Fresh corriander leaves finely chopped (1 bowl)


  • Soak rajma and kabuli channa overnight in a bowl
  • Now pressure cook this rajma and kabuli channa with salt for 3 whistles. It should become tender enough.
  • Boil potatoes, peel them and mash them
  • Take cauliflower, soak it in diluted water (water + vinegar).
  • Now if you have got food processor your life will become easier like anything
  • Chop the onions along with green chillies in processor and keep it aside. Along with it in blender you can puree the tomatoes and keep aside.
  • Now take cauliflower,carrot, capsicum, beans in processor and chop them finely
(Now people not having food processors can grate them or cut them into very small cubes)

Once the pre-preparation is done it comes to cooking time.

Cooking Method:

  • Take a wok (kardaahi or deep pan) and put 150 gms of butter to it. Saute the onions in it along with green chillies. Saute well
  • Once onions half done add ginger garlic paste to it and cook till golden brown.
  • Now add the vegetables (cauliflower + beans + capsicum + Carrot+ green beans) to it and cook till it's tender
  • Once the vegetables are fried well add tomato puree to it. Add tumeric powder (haldi),asteofida, corriander powder,Salt and pav bhaji masala.
  • Simmer it and cook till the tomatoes are properly cooked and it starts leaving butter.
  • Once done add the potatoes, 50 gm of butter, rajma and cholley to it.mix well. Now add 1 glass of water to it. and let it cook on simmer.
  • AS I have already mashed and chopped things finely thats why it do not require the masher, but still you can use your masher in between.
  • Add 1/2 cup of coriander to it , cover it and cook for 2 mins It's done now

Serve it with Pav's
Cut the Pavs into two equal halves and roast on the griddle (tawa) with butter on both sides.


Take bhaji in a plate, put some fresh corriander leaves, some chopped onions and a piece of butter, put two pavs in the side and serve it very hot


Do tell me how it come out to be

Monday, March 20, 2006

The next post

Hi folks,

get ready .. the next recipie is from the master chef himself .. Thas me .. it would be my first contribution to lunch/dinner series .. :) ... hehehehe... preeti bahut maregi aaajj for this post ;)

Thursday, March 16, 2006

Banana Flavored Pudding....

Here I come back with something meetha...
As I told Ashish sabar ka phal meetha hota hai......
Yeah Ashish We have not gone on any bhook hardhtaal so here am posting a reciepe for pudding ....

Haven't thought of any name for it yet...

  • Pre-cooked custard (as per the instructions on the pack)-----> 1 bowl
Note: While preparing custard make sure to make it's consistency thick and should be semi solid kind of so that it is easy to spread layers. For making thicker increase the level of custard powder.

  • Banana ------> 1
  • Fruit Jam or jelly------> 2 tsp
  • Choco chips biscuits -----> 1 small bowl
  • Almonds, pistachio, cashews and canned cherries for garnishing
  • Divide pre-cooked custard into 3 parts.
  • Take 1/3 of the pre-cooked custard in the blender and blend banana along with it.
  • Take the other 1/3 part and blend with the jam or jelly
  • Now crush choco chip biscuits and make coarse powder of it.
  • Take a pudding bowl and spread plain custard.
  • Now add half of the crushed biscuits over it
  • cover the biscuit layer with the jelly or jam mixed custard
  • Spread the remaining crushed biscuits over it
  • cover it with the banana flavored custard
  • garnish with almonds, pistachiao, cherry.
  • Serve it chilled.

Monday, February 27, 2006

Russian Salad

Yeah I know it was a long break and before going on break I promissed to post reciepe of Russian salad but during this time there are cases of bird flu reported in India so haven't prepared it coz of the egg in it. But anyways am posting the method here and also the pic here is googled out (as I told that haven't prepared in recent times) but can assure you guys this taste awesome

1 small bowl of boiled egg (chopped)
1 small bowl of boiled carrot(finely diced)
1 small bowl of cucumber (finely diced)
1 small bowl of spring onions (finely chopped)
4 small bowl of boiled and mashed potatoes
salt to tast
1 tsp black pepper
4 tbsp of mayonnaise

note: all the ingredients should be of equal quantity and potaotes should be the total of all the ingredients

Take all the ingredients except potatoes and mayonnaise in a serving bowl and toss well
Add potatoes and toss well
Add the salt and pepper
Now mix it well with mayonnaise
fold it well and lo it's ready :)
easy isn't it.
It can be decorated with Olives

Posted by Picasa

Friday, February 10, 2006


As am getting training in my company so am forced to take break from blogging as well as posting recipies. So I'll be back with more new recipies very soon. By the way let me tell you what are the next am going to post. Pav Bhaji and Russian Salad are on my charts. So all you guys be ready for this very soon :)

Wednesday, January 25, 2006


This is one of my husband's favorite dish. It's a gujrati dish but as I said I keep on experimenting so it is little bit modified.

I made this first time when I got married and had noted this dish in a diary. Moreover I have never cooked at my native place so was very much afraid how will it come up and all but when I made that it became a hit in family.

Okie let me warn you one thing be very sure about the measurements as I have made lots of disasters in this if my measurement goes wrong.

  • Curd-----> 1/4 cup
  • Besan (gram flour)----> 1/4 cup
  • Water ---->1 cup
  • Hing (Asaefoetida) --->1 tsp
  • ginger garlic paste ---->1 tsp
  • Green chillies paste ----> 1 tsp
  • Oil ----> 1 tsp
  • Tumeric ----> a pinch
  • Salt to taste
  • sugar ---> 1tsp
For Dressing

  • Rai (mustard seeds) ----> 1 tsp
  • Dried Red chilly ---> 1 or 2
  • Grated Coconut ----> 2 tsp
  • Chopped coriander for garnishing


  • Make buttermilk of curd and water. That is churn both of them well.
  • Add besan to it and mix well. Lumps should not be formed.
  • Add hing,gingre garlic and green chillies paste to it and mix well
  • Add salt and sugar
  • Now take a cooking dish (preferably kardhai) and transfer this mixture into it.
  • cook on low flame while stirring it continously
  • stir it till it becomes semi solid from the liquid state
  • Now take a big plate and grease it.
  • Spread the mixture over it and let it cool
  • After 10 mins when it is ready cut stripes and roll them out.
  • Arrange them in a serving dish.
  • Now take another pan and heat oil.
  • put the mustard seeds and let them crackle
  • Add the red chillies to it and take out of flame.
  • Add chilly powder and 4 spoons of water to it.
  • Spread this over the khandvi rolls
  • Now garnish with corriander and grated coconut.

Khandvi is ready to eat


Friday, January 20, 2006

Alloo tikki with grean peas and paneer as filling

  • Boiled and mashed potatoes ---> 4 medium sized
  • Green Peas boiled and slightly crushed---> 1/2 cup
  • Cottage cheese (paneer) ----> 1/2 cup
  • Cornflour ----> 4 tbsp
  • Rice flour ----> 4 tbsp
  • Salt to taste
  • Oil to shallow fry
  • Ginger paste --->1 tsp
  • Dry mango powder ----> 1 tsp
  • Chopped green chillies ---> 2 to 3
  • Chopped coriander ---->1/4 cup
  • Coriander to garnish
  • Curd --->1/2 cup
  • tarmirand chuttney
  • Chat masala
  • Mint chuttney to serve along with.

Mix cornflour, rice flour and salt to the mashed potatoes in a bowl and mix well.
Knead it well.

For Fillings:
  • Take another bowl and add green peas, paneer, salt, green chillies, chopped coriander and ginger paste
  • Mix well
  • Add dry mango powder (amchoor)
For Patties:
  • Take the potato mixture and divide them into lemon sized balls.
  • Make a cup of it and put 1 spoon of filling into it.
  • Close the cups and shape it into pattie or tikki
  • Shallow fry on the hot tava or griddle (roast is well)
  • Cook them till golden brown on medium flame.

For Garnishing:

  • Place 2 tikki's in a plate
  • Spread 2 spoon of curd
  • Spread 2 spoon of tarmirand chuttney
  • Spread 2 spoon on mint chuttney
  • Sprinkle some chat masala
  • Sprinkle some corriander leaves
  • Serve hot
Note: You can also deep fry it but suggested is shallow fried tikki's
bye for now
enjoy this

Tuesday, January 10, 2006

Simple Poha (the flatten rice)

Okie before I start writing anything let me tell u guys am not a good cook and all I know abt cooking is through experimentation as I started it jujst 6 months back. After me n my husband moved from our home town and I have to take charge of kitchen.... I don't get much time for cooking due to job but when I do get I keep trying my hands on different recipies.

So here in my blog you will find some easy to make recipies :)

The first and foremost thing I cooked in my life is pohey (flatten rice). Although there are different ways of preparing it like gujrati, UP and MP style etc. But am posting the one which Sachin and I relish the most... And the same was cooked on my birthday for our breakfast.

So here it goes :)

Ingredients....(first and fore most thing;)

Okie You will require following things:
  • Poha - 2 cup
  • 1 tsp mustard seeds (rai as known by we indians)
  • Potato - 1 medium sized chopped into cubes (waisay any shape will do ;))
  • Onion - 1 medium chopped
  • Green Peas - 1/2 bowl
  • Green chilly-2 to 4 depends on your taste bud
  • Sugar - 2 tbsp
  • lemon - 1
  • Oil- 2 tbsp
  • Salt to taste
  • tumeric a pinch
  • Coriander to garnish
Okie now that we have collected all the required basic ingredients lets start cooking....

Ha I forgot to tell you need a wok (kadhai or some pan to cook too ;) )

Just kidding :)

First of all wash the pohas in some strainer thoroughly. It should be well washed. While it's still in strainer add the lemon, and tumeric to it and keep them aside.

Okie now heat oil in pan and crackle the mustard seeds. when the crackling sound stops coming that means it's ready to have other ingredients. Add the onions, potato and green peas to it. and stir well. You can add them seperately too but I prefer putting them all together. Add finely chopped

When the potato's are cooked and peas become soft then add the poha to it. stir well and add salt and sugar to it.

cook for 2 mins and it's ready. Garnish with corriander and serve hot.
(grated coconut can also be used for garnishing purpose)

Monday, January 09, 2006

A Fresh Start

:) After a long thought and being a regular visitor to Nupur's cooking blog I was tempted to start my own blog where I can jot down some simple recipes of everyone's interest....

I'll try to prepare them first taste them.......if liked then will publish with it's pic along and that too taken by me. Okie just to give this blog a start me going to paste this yummy looking pic enjoy

Me going to start this blog with a breakfast theme... some easy to make breakfast for all u working guys like me who have shortage of time....