Monday, 26 November 2012

Rajma curry

Rajma curry is a popular North Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti.

  • Red kidney beans 2 cup soaked overnight 
  • Oil 2tbs
  • Mustard seeds 1/2 tbs
  • Green chillies 2 chopped
  • Ginger grated 1/2 tbs
  • Cinnamon 2 stick
  • Onion 1 big chopped
  • Tomato 1 medium chopped
  • Red chilli powder 1tbs
  • Turmeric 1/2 tbs
  • Garam Masala 1 tbs
  • Salt as per your taste
  • Coriander for garnishing

  1. Pressure cook rajma with some salt, cinnamon and 4 cups of water (3 whistles or till rajma gets soft)
  2. Heat oil in a pan add mustard seeds wait till it pops
  3. Now add ginger and green chillies fry well
  4. Add chopped onions and fry till it changes its color
  5. Then add tomatoes and wait till it gets mushy
  6. Once tomatoes are ready add red chilli powder, turmeric powder and garam masala mix all well add some water now add the cooked rajma to it
  7. Now add some more water and little bit of salt, as we already added salt while cooking rajma, now check the consistency 
  8. And your rajma is ready to be served hot garnish it with chopped coriander

Serving suggestion:
The combination of Rajma and rice generally lists as a top favorite of North Indians

Hope you all like my post...

Monday, 19 November 2012

Bread Pizza...

Very simple recipe were round bread pizza base has been substituted by bread slices rest everything remains the same.

  • Oil 2tbs
  • Bread slices 5 (i have used brown bread)
  • Mustard seeds 1/2 tbs
  • Green chillies 1 chopped
  • Garlic cloves 1 big chopped
  • Onions 1 big chopped
  • Tomato 1 chopped
  • Tomato sauce 2tbs
  • Red chilli powder 1tbs
  • Black pepper powder 1/2 tbs
  • Salt as per your taste
  • Coriander n cheese for garnishing


For bread
  1. Fry bread on pan you can add butter/ghee if you like keep it on medium flame. 
  2. Fry bread slices on both the sides
  1. Heat oil in  pan add some mustard seeds let them pop
  2. Now add green chillies and garlic fry for some time till garlic changes its color
  3. Add onions fry till they are soft and pink in color
  4. Now add tomatoes and wait till they get mushy
  5. Add tomato sauce mix all well
  6. Now add spices red chilli powder and black pepper powder
  7. Now spread above mixture on bread slice and add some cheese 
    garnish it with coriander.
  8. And your bread pizza is ready to be served

Serving suggestion
  • Have it with ketchup or any chutney this crispy tangy dish taste yum.

  • You can add any veggies you like
  • Try to make it on pan coz on pan slices get very crispy and for melting cheese don't put it in oven try to cover that slice with lid for 10 -15 secs on pan.

Friday, 16 November 2012

Rava kheer

It is a semolina pudding, made by semolina, milk and sugar, and flavored with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or also consumed alone as a dessert.

  • Semolina 1cup
  • Milk 3cup
  • Condensed milk 3-4tbs (optional)
  • Ghee 3-4 tbs
  • Cardamom powder 1tbs
  • Sugar 5-6tbs
  • Cashewnut 2 - 3 chopped
  • Almonds 2 chopped

  1. Heat ghee in a pan and roast semolina till it changes it color to light pink
  2. Then add milk and sugar mix well
  3. Now add cardamom powder and nuts
  4. Add water/milk  to change consistency of kheer.
  5. And your kheer is ready to be served

Serving suggestion:
  • Have it with puri, chapati or have it like a dessert this quick recipe taste really yummy.

  • You can add whatever nuts you like. more nuts makes kheer delicious
  • If you like you can add kesar to you kheer

Wednesday, 14 November 2012

Aloo Mutter

Its a Punjabi dish which is made from potatoes and peas in a spiced creamy tomato based gravy.


  • Cooked potato 1 medium cubed
  • Green peas 1/2 cup cooked
  • Tomato 1 chopped
  • Onion 1 chopped
  • Ginger garlic paste 1/2 tbs
  • Oil 2tbs
  • Mustard seeds 1tbs
  • Red chilli powder1/2 tbs
  • Turmeric 1/3 tbs
  • Garam masala 1/2tbs
  • Sugar 1tbs
  • Salt as per your taste


  1. Heat oil in a pan add mustard seeds to it
  2. Let them pop then add gin garlic paste fry for some time
  3. Add onions fry till it changes it color
  4. add tomatoes fry till mushy
  5. Now add green peas and cooked potatoes
  6. mix all add Red chilli powder, turmeric and garam masala powder
  7. add little bit of water, sugar  and salt and wait till you see bubbles coming up
  8. now add water as per your taste. For thick gravy add less water.

Serving suggestions:
You can have it with any kind of bread, rice or biryani.

Thursday, 8 November 2012

Masala Aaloo...

Masala (spices) Aaloo (potato) Its a very simple dish where potatoes are fried in spices.

  • Oil 2 tbs
  • Cooked potatoes cubed 2 big
  • Mustard seeds 1/2 tbs
  • Garlic 3-4 cloves chopped
  • Green chilli 2 chopped
  • Curry leaves 8-10
  • Salt
  • Red chilli powder 1/2 tbs
  • Turmeric 1/2 tbs
  • Lemon juice 1tbs
  • Chaat masala 1/2 tbs 

  1. heat oil in a pan
  2. add mustard seeds let them pop
  3. now add green chilli and garlic
  4. let garlic change its color to golden brown
  5. Now add curry leaves and cooked potato
  6. Add red chilli powder, turmeric powder, chaat masala, lemon juice and salt
  7. Mix all cover the lid for 5 minutes 
  8. Your masala aaloo is ready to be served hot

Serving suggestions: 
You can have it with rice n Dal, bread or chapati this spicy tangy potatoes taste delicious.

Hope you all like my post...

Wednesday, 31 October 2012

How to keep curry leaves fresh for long...

This is how i keep curry leaves fresh for two to three weeks or sometimes a month
  • Wash curry leaves and drain all the water 
  • let the leaves dry at room temperature 
  • then take a plastic box and fold one small page of news paper like this

  • put all curry leaves on that newspaper

and again take another news paper fold it and and place it above curry leaves

Close the lid and keep it in fridge.
I bought this curry leaves two weeks back and still you can see how fresh they look.
Try it and let me know if it works for you and if you have any other solution please comment below.

Hope you all like my post...

Monday, 29 October 2012

Dahi Sev Puri

Dahi(yogurt) and puris are small crispy semolina balls. Its an Indian snack which is especially popular in the state of Maharashtra. The dish is a form of chaat and originates from the city of Mumbai. It is served with mini-puri shells (golgappa), which are more popularly recognized from the dish pani puri. Dahi puri and pani puri chaats are often sold from the same vendor.


  •  Maida/all-purpose flour 1/4 cup
  • Urad dal flour 2 tbsps
  • Ravva/semolina/sooji (very fine variety) 1 1/2 cups
  • Oil  1 tbsp
  • Salt to taste
  • Water for kneading
  • Oil for deep frying
  1. Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 30 mts. (very imp step)
  2. Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin roti.
  3. Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
  4.  Cool and store in an air tight container and use when required. 

Tamarind chutney
  •  Tamarind 1 cup
  • Jaggery 1/2 cup 
  • Red chilli powder 1/2 tsp
  • Dry Roasted cumin powder 1 tsp 
  • Warm water 2 cups
  • Salt to taste

  1.  Extract the pulp from tamarind. 
  2.  To tamarind pulp add jaggery, red chilli powder, roasted cumin powder and salt 

Green Chutney
  • 2 cups chopped fresh coriander leaves
  • 1 cup fresh mint leaves
  • 2 green chillis
  • 2 tbs lemon juice
  • 2 tbs water
  • 1 1/2 tsps sugar
  • Salt to taste


  1. Wash Mint leaves and coriander leaves thoroughly and drain the water
  2.  Grind the mint leaves, coriander leaves, salt, sugar, lemon juice and green chillis to a fine paste, by adding 2 tbs water.
  3.  Remove into a bowl. Refrigerate until use. 
 Some other preparation to do apart from chutneys

  • Chopped onions finely
  • Chopped tomatoes finely
  • Soak boondi in water for 5 minutes
  • Cook potatoes and cut it into small pieces
  • One bowl of Yogurt 
  • Red chilli powder for spiciness
  • Chaat powder for tangy taste 
  • Sev for garnishing

And now finally how to have Dahi sev puris 

  • Take a puri make a small hole in it 
  • Add Onions, tomato's, boondi  and potatoes to puri (If you don't like any of this you can just skip it)
  • Now add green chutney and tamarind chutney
  • lastly add yogurt sprinkle some red chilli powder, Salt and some chaat masala power add some sev to it and your yummy, tasty Dahi puri is ready...
In market you get Haldiram panipuri packet you can use that puri for Dahi sev puri.

Oo god m really feeling hungry now.... 

Hope you all like my post....