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....

Thursday, 25 October 2012

Tomato Chutney

Chutney is mixture of spice(s) and vegetable(s) and/or fruit(s). There are many varieties of chutney. Chutneys may be either wet or dry, and they can have a coarse to a fine texture. And today I am going to share Tomato chutney recipe with you.


  • Tomatoes – 2 large sliced
  • Onion – 1 medium sliced
  • Chana dal (Bengal gram) – 1 ½ tbs
  • Dry red chillies – 2
  • Green chilli – 1
  • Ginger -  ½  chopped
  • Salt as per your taste
  • Cooking oil ½ tbs
  • Tempering
  • Mustard seeds ½ tbs
  • Curry leaves – 4 to 5


  1. Heat oil in a pan add Chana dal, red chillies and green chillies and fry till dal turns light brown. Remove and keep it aside.
  2. In the same pan add some oil and Onions and chopped ginger sauté till onions get transparent. Now add tomatoes and fry till tomatoes get mushy.
  3. Grind all cooled ingredients Dal, chillies, tomatoes and onions with salt and make fine paste.
  1. Heat oil in a small pan add mustard seeds let them splutter and add curry leaves
  2. Pour tempering over chutney.

Serving suggestions
Serve it with Idli or Dosa this tangy chutney taste awesome.

Wednesday, 24 October 2012


Sambar is a vegetable stew or chowder based on a broth made with tamarind and split red gram and is very popular in the cooking of southern regions of India.



  • Toovar dal 1/2 cup cooked and mashed
  • Oil 2tbs
  • Mustard seeds 1tbs
  • Green chilli 1chopped
  • Curry leaves 6 - 7
  • Red chilli 2
  • Onion 1 medium (sliced or chopped)
  • Tomato 1 big chopped
  • Egg plant 1 medium cubed
  • Potato 1 medium cubed
  • Red chilli powder 1/2 tbs
  • Turmeric 1/2 tbs
  • Sambar powder 1 1/2 tbs
  • Tamarind pulp 1tbs
  • Coriander leavers chopped for garnishing
  • Salt as per your taste


  1. Heat oil in a pan add mustard seeds let them pop
  2. Add green chilli red chilli and curry leaves
  3. Add onions fry them for some time till onion gets soft
  4. Add tomatoes and other vegetables fry them for some time
  5. Then add all spices (red chilli, turmeric and sambar powder) mix them add some water then
  6. Add toovar dal, salt and tamarind pulp
  7. Give it a boil let the potatoes get cooked and your sambhar is ready to be served.

Serving suggestion
You can have this spicy tangy sambhar with rice, Idli or dosa. Its my all time favorite.

I dont like drum sticks so i have not added it in my sambar you can add any vegetable you like to your sambar.

Hope you all like my post...


Tuesday, 23 October 2012

Aaloo Tikki...

Aloo tikki is a North Indian snack made of boiled potatoes and various spices. "Aloo" means potato, and the word "tikki" means a small cutlet or croquette. It is found in almost every chaat shop or stall all over Delhi majorly and even other parts of India. It is served hot along with tamarind and coriander-mint chutney (sauce), known as Hari chutney, and sometimes yogurt or chick peas.


  • Potato: 3 big cooked and mashed
  • Coriander: 1small bunch washed and chopped
  • Ginger 1 small piece
  • Garlic-4 cloves
  • Turmeric-1tbs
  • Green chillies-2 chopped
  • Bread- 3 slices 
  • Water to dip the bread
  • Oil - 2tbs
  • Mustard seeds-1tbs
  • Salt as per taste 


  1. Boil potatoes and mash them 
  2. Take bread slices dip them in water then drain all water from bread with your palms and mix them with potato mixture. This will make Tikki crispy.
  3. Now grind Coriander, Green chilli, ginger and garlic make a paste out of it
  4. Heat oil in a small pan add mustard seeds let them pop
  5. Now add the above paste and turmeric to it fry it for some time till oil starts separating. You will see small bubbles coming.
  6. Now add this mixture to mashed potato add some salt
  7. Make tikki out of it (make balls with help of your palms and gently press that balls)
  8. Add some oil to the pan n fry tikki from both sides till golden brown.

Serving suggestions:
You can have it with any sauce or chutney or you can make chaat out of it. These tikki taste really awesome.

Calories: 150

Friday, 19 October 2012

Corn Paratha...

Introduction: Parathas are Indian flat bread originated from Indian sub continent. They are mostly stuffed with vegetables. And today m sharing corn stuff paratha.

  • Wheat flour 1 1/2 cup
  • Cooking oil 2tbs
  • Salt as per taste
  • Water for making dough

  • Oil 2tbs
  • Corn 1cup
  • Green chilli 1 chopped
  • Ginger-Garlic Paste 1 tbs
  • Onion 1medium chopped
  • Red chilli Powder 1tbs
  • Turmeric Powder 1/2 tbs
  • Garam Masala powder 1tbs
  • Lemon Juice 1tbs
  • salt as per taste


  1. First make a dough with wheat flour just like we do it for chapati and keep it aside closed with lid.


  1. Heat oil in a pan add green chillies to it
  2. add ginger-garlic paste fry for some time then 
  3. add onions to it saute for some time till onions gets soft 
  4. then add all dry spices and give it a mix 
  5. Lastly add corn, lemon juice and salt. Mix all
  6. Take it out in bowl and mash them 

How to make paratha
  1. First take dough and roll it in small disc
  2. Now place the small ball of filling in between 
  3. Seal the filling from corner of dough and make a ball now roll it into paratha 
  4. Place the skillet on medium high add some butter/ghee/oil to it and place the rolled paratha on skillet.
  5. Fry from both the sides and your paratha is ready to be served.

Serving suggestions:  
  • You can have this paratha with any curry, pickle, curd, ketchup or chutney. 
  • For kids you can add some cheese on paratha.

  • You can add chaat masala for getting that tangy taste.
  • For filling you can try cheese corn paratha or potato corn paratha or cottage cheese corn paratha.

Calories: For less calories don't add ghee on your skillet add it last when you are actually having your paratha.

Hope you all like my post

Thursday, 18 October 2012

Tofu With Honey Chilli Sauce

Introduction: Crispy fried tofu served with honey chilli sauce.


  • Tofu 1 packet
  • Oil 1tbs
  • Garlic Minced 2tbs
  • Soy Sauce 2tbs
  • Honey 1tbs
  • Paprika 1tbs
  • Black Pepper Powder 1/2 tbs
  • Lemon juice 1tbs
  • Salt as per your taste


  1. Cut Tofu in cubes
  2. Absorb all water from it.
  3. Take a pan add some oil and fry tofu until it changes color fry on both the sides
  4. Add some salt and pepper when you are frying your tofu (optional)
  5. Take it out on absorbent paper.

For Sauce
Take a bowl and mix all ingredients except oil n Tofu.
And your sauce is ready. 

Serving suggestions: 
  • You can mix your sauce and tofu in a bowl and have it or you can dip your tofu in a sauce and then have it. 
  • Easiest side dish you can have it with rice, noodles or bread.
  • or you can have this sauce with your favorite meat.
  • And if you like to experiment with your food try having this sauce with pineapple, apple or maybe a strawberry or kiwi. 

If you make extra sauce refrigerate it and you can have it next time with other vegetables like (cabbage, Potato, cottage cheese,  french beans, mushrooms, Capsicum) 

Hope you all like my post