Tuesday, March 29, 2011

chilli chhole{chilli chick pea }

Chick pea (chhole)(kabuli chana) - 100 g 
curd- 4 tbsp
Corn flour - 4 tbsp
Garlic paste – 1 tbsp
Garlic chopped-1 tbsp
Onion finely diced – 1
ginger paste – 1 tbsp
ginger chopped-1tbsp
Green chilly - 3 length wise
Corn flour    - 1 tsp added with half cup of water

Salt - To taste
Oil - To fry
Vinegar - 1 tsp
Soya sauce – 1  tsp
tomato sauce -1tbsp
chilly sauce-1 tsp Green Capsicum finely diced - 1 

Preparation :
 soak peas for 5-6 hrs. then pressure cook chick peas till soft.
take curd in a bowl. add  1and 1/2  tbsp corn flour,ginger-garlic paste salt,soya sauce.mix very well. keep this mixture in fridge for 2-3 hrs.
Then heat oil in a pan, and fry the  chickpeas .
Keep the fried chickpeas aside.   
Now take a pan, add tomato sauce then chilli and then soya sauce 1 by 1 ..stir in between. Then add the chopped ginger and garlic[reserve half ginger+garlic for garnishing ] and stir till the raw smell disappears. Then add the diced onion and stir for 2 mins.  Add the green chillies and the capsicums and fry till the capsicums are soft.Then add corn flour added with water and 1 tsp of vinegar and allow it to boil for 5 mins.
when the sauce becomes  thinker. add   chick peas  .adjust salt. garnish with remaining  chopped ginger+garlic. Mix  very well. serve with rice or roti or puri..

Low Cal chaat

The source of my recipe is my Mom. every tuesday i'll try to add all her recipes.:)

5 cups puffed rice
2 finely chopped onion
2 finely chopped tomato
1 finely chopped cucumber
1 finely chopped  gajar
1  cup pomegranate seeds
1 cup green pea
1 cup roasted peanuts
1 tbsp. coriander finely chopped
1 tbsp. tamarind chutney
1 tsp. green chutney
1 tbsp tomato sauce
1  tsp. crushed roasted cumin
1  cup crushed  microwaved cornflakes
1 tbsp lemon juice
salt to taste
Put all other ingredients in a large deep bowl.
Toss with hand till well blended.
Put in individual serving bowls.garnish with bhujia.
Serve immediately, and do not allow to get soggy.

Sending this recipe to Priya's bookmarked recipes

ginger-chilly pickle(adrakh- mirchi achaar)

I love to make this pickle many a many times.this pickle can be made in  1/2 an hr and ready to eat in just 2-3 days.my sweet hubby never liked pickle but for this one and aam ka meethha  achaar ...what to say.. he just love to eat these pickles .
[this recipe is easy to follow,anyone can make .spices used in this recipe can be easily available.if you don't have u can less that one(for beginners ) .]
 here is my recipe for ginger-chilly pickle:
chilly-50 g
split mustard-1 tbsp
carom seeds(ajwain)-1 tsp
nigella seeds(mangrall)(kalonji)-1/2 tsp
fennel seeds -1 tbsp
aamchoor(mango powder)-1tbsp
salt to taste
turmeric powder-1/2 tsp
oil -5-8 tbsp
wash chilly and ginger.peel and grate all gingers .
cut chillies into small pieces.(almost 4 pieces of 1 chilly).
mix chilly and ginger.add all the ingredients .mix with spoon.
fill the pickle in the jar.ready to eat but for good taste keep in sun for 2-3 days.
its really mouthwatering .
note :if you don't have split mustard add mustard powder.
sending this to :    pickle mela ,niveditaskitchen.,  andA.W.E.D.
check pari's announcement page and DK's announcement page


shaahi paneer with gravy (royal cottage cheese gravy)

Shaahi paneer_ a royal dish with dry fruits.  .
its original .

500 gms. paneer (cottage cheese)
butter 3 tbsp.
5 onions

4 tomatoes 
10g Ginger
1 pod garlic 
4 green chillies
 2 cardamoms 

2 cinnamon stick
1 tsp shahi jeera(black cumin seeds)
1 cup   cashew  nut crushed

10-20 raisin
1/2 tsp. kashmiri red chilli powder
1/2 tsp. garam masala

1/2 tsp turmeric powder
1 tsp cumin powder
2 tsp coriander powder
salt to taste
1/2 kg  milk 

2tbsp cream

Chop the paneer into 2" cubes. boil in water  for 5 minutes ,if not fresh.
grind onion,ginger,garlic,chilly,cinnamon, cardamom ,cumin seeds,10 raisin , to make a smooth paste with little water.grind tomato  and 1/2 cup cashew to make a smooth paste.
  Heat half butter in a non stick pan/wok. Add onion paste. Fry for 5-6 minutes.
Add tomato paste and cook for 7-8 minutes,stir occasionally .add powders.cook for 2-3 minutes.
add cream stir after 2 minutes add milk,cashew,raisin and paneer
add remaining butter, boil to get a very thick gravy. minimize  the flame for 5-8 min,.
enjoy.we enjoyed a lot.

Sending this recipe to Nivedita's blog visit pari's event announcement page

Saturday, March 26, 2011

mint cream stuffed paneer pakoda

[ thin ]sliced paneer 250 g
 besan{chickpea  flour}10 tbsp
cream 2 tbsp
salt to taste
oil to deep fry
 mint powder 2tsp
mango  powder 2 tsp
coriander  powder 1 tsp
cumin roasted and powdered 1 tsp
chilly powder to taste

Cut the paneer slices in even number.Sprinkle mango powder and red chillies on these pieces .keep aside.mix cream and mint.mix besan red chilly,cumin powder,coriander powder and salt.add some water to make a thick batter.

take two paneer slices put some cream mix. in between ptwo paneer slice[like any cream biscuit].do the same with all slices.
Dip each paneer slices in the batter .keep aside for 5 mins.
Heat oil in non stick  pan ,fry them till golden brown.
serve hot with green chutney and sauth chutney.
sending this recipe to fast food not fat food of Priya's now serving.

Thursday, March 24, 2011

vermicelli with healthy sauce

 It is something I invented myself. I thought I would do a fried vermicelli . So I came up with this vermicelli with healthy sauce.
The nutritious version of the simple fry  n boil  with a soupy twist I just add some fresh veggies (chopped capsicum , onion , French beans, cabbage, carrots,small florets of cauliflower,pea  ) to the soupy twist vermicelli.
2 cup  vermicelli
2 cloves finely chopped garlic,  
1   sliced thinly onion, 
2 chopped chillies lengthwise
1/2 cup  small paneer cubes
1 cup chopped capsicum
1 cup  chopped French beans
1 cup chopped cabbage
1 cup chopped carrots
1 cup chopped cauliflower florets  
1 tbsp tomato sauce
1 tsp chilly sauce(optional)
1 tbsp light soya sauce
1 tsp white pepper
1 tsp vinegar
1tsp cornflour mixed with 1 cup of water

* Sallow fry vermicelli.
* Heat 1 tsp oil in a non stick pan. Add garlic and stir-fry til fragrant. Then add onions, chilli and carrots and all the chopped ingredients and stir-fry for a while.
* Add the seasonings and 1 cup of cornflour stock and let it come to a boil.
Finally add the fried vermicelli, stir-fry it until most of the stock is absorbed by the vermicelli. Serve  hot.

stuffed bitter gourd with spicy mustard gravy

tomato-date chutney

jack fruit -soya chunks Manchurian with spicy gravy

jack fruits-2 cup
1 cup soya chunks
salt to taste
ginger -garlic paste
2 tbsp corn flour
1/2 tsp chilly powder
oil to deep fry
12 tbsp crushed ginger-garlic
4 tbsp tomato sauce
1 tsp chilly sauce 1 tsp soya sauce
1 tsp vinegar
1/2 tsp white pepper
1 tbsp finely chopped cilantro leaves
1 tbsp finely chopped spring onion(optional)
Method :
pressure cook jack fruits and soya chunks in plenty of water.
Drain and grind without water.Take this mixture in a bowl add salt to taste and ginger-garlic paste,add 2tbsp corn flour,chilly powder.mix this ingredients and make small balls.
 Deep fry the balls  in hot oil. Keep aside.
Heat 1 tsp oil in a pan, add tomato sauce,chilly sauce.soya sauce and stir and  fry for a minute.
Add crushed  ginger -garlic stir add   the salt . Stir fry for a minute. Add 1 1/2 cups water added  and bring to a boil.Add 1 tbsp. corn flour to 1 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add balls and soya sauce.
Boil for two more minutes and remove. garnish with crushed ginger-garlic and finely chopped cilantro leaves and spring onion.Serve hot with  rice ,roti or noodles

Sending this recipe to Charita's and  Aarnavi's    "C for Colourful Currys"
also check here.

Wednesday, March 23, 2011

Gobhi Anjeeri

Event: Dish Name Starts with G
gobhi anjeeri  is basically cauliflower cooked in curd and figs paste.
My recipe is here:
1/2 kg (gobhi)cauliflower florets with long stalks
1 tsp cumin seeds
2 chopped onions
1 tbsp ginger chopped
1/4 tsp turmeric powder
2 -3 green chillies
2 chopped tomatoes
1 chopped capsicum
4 tbsp oil

Anjeeri paste
10 chopped small anjeers(figs)
1 cup curd
1/2 tsp garam masala
1,2 tsp chilly flakes
salt to taste

*Wash gobhi florets.
*Grind all the ingredients given under anjeeri paste in a grinder  till  smooth
*In a micro proof dish put  oil ,cumin seeds,onion , ginger and turmeric powder.mix and microwave for 9-10        minutes.
*after that add anjeeri paste.mix well.add gobhi again mix  well.mix in whole chillies, chopped tomatoes and
chopped capsicum  .
*cover and microwave for 10 min. or till the florets get cooked.garnish with cilantro.
*serve hot  with steamed rice or fulka(roti).
Sending this recipe to Name Starts with G  at Akila's Kitchen Blog

also sending this recipe to Charita's and Aarnavi's "C For Colourful Currys"
check here

stuffed bitter gourd with gravy

The source of my recipe is my Mom. I grew up enjoying this dish and learned the technique when I was in my B Sc 2nd year.That is when you can say I Bookmarked it from my Mom. However it was not until I got married that I actually prepared it. During our stay at Bhilai, our neighbours greatly admired this dish and it became a routine for me to prepare this at least once a week. The kids-- Vishnu, Mithi, Adheeth and Mamni, to the amazement of their parents, started asking for karela, which they previously hated!

sending this recipe  http://saltiepie.blogspot.com/2011/02/stuffed-bitter-gourd-with-gravybharwan.html



palak paneer

1/2 kg  spinach, cleaned, shredded
250 gm  fresh paneer
3 onion paste
3 potato mashed
1 flake garlic, crushed
1/2 tsp. ginger grated
2 green chillies finely crushed
1/4 tsp. cumin seeds
1/2 pinches turmeric powder
1/2 tsp cinnamon clove powder
1 pinch garam masala powder
1 tsp pure ghee
1/2 tsp jeera
Salt to tast
2 cup milk
1 tbsp  cream
Wash and drain spinach. Boil in minimal water with ginger, garlic, chillies  till soft and bright.
Drain, cool, grind.
Heat oil in a   nonstick pan, add seeds. When splutter  add  onion paste after 3-4 min add
 ground spinach.add mashed potatoes .Add all other ingredients, except paneer.
 Stir, cover and simmer for 3-4 minutes.
Add paneer and milk and cream, stir gently. Simmer further for 10  minutes.
Pour into serving dish.
now heat ghee in pan  add 1/2 tsp jeera  when splutter remove from fire and pour on the palak paneer or palak nuggets gravy.
Serve hot with wheat flour phulkas, or steamed  rice.
i have cooked palak with paneer and with soya nuggets/chunks both are delicious and nutritious.

Tamatar-Khajoor ki chutney{Tomato-Date chutney}

 Cooking with Whole Foods-Whole Fruits/Whole Vegetables-TOMATO
8 medium tomatoes
10-12 seedless dates(khajoor)
1/4 tsp haldi(turmeric powder)
salt to taste
1 tsp oil
1/2 tsp(cumin,kalonji(onion seeds),sauf(fennel seeds),methi(fenugreek seeds) mix)
1/2 tsp garam masala powder
5-6 tsp sugar or jagerry
2 tejpatta,
1 cinnamon stick
3-4 lawang(cloves)

Wash tomatoes and pressure cook with turmeric powder,salt,cinnamon,lawang, tejpatta and 1 cup water.
when done cool and peel the tomatoes. reserve the water and put the tomatoes  in blender with left ingredients in the cooker except tejpatta to make a fine paste.
now heat oil a non sticky  pan . add seeds mix when they splutter add seedless dates,salt and a pinch of turmeric powder and stir.cook for 3-4 min  add tomato paste and the reserved water and bring to a boil.
now add sugar stir occationally .cook till done. next time i am making this with grapes suggested by my sweet tooth Hubby:)

please visit for another version.

Sending this to Sanyukta's Cooking with Whole foods
pls check Kiran's announcement page

Tuesday, March 22, 2011

palak -soya chunks

My menu according to "Design a menu"  is here
My menu. please check :
*sugar stuffed whole wheat  flour chapati
*healthy veggie soup(bottle gourd spinach soup)
*bhindi bhaja
*palak soya chunks
*bottle gourd raita
*healthy arhar dal with jack fruit
*Apple-banana milk shake

Palak - soya chunks instead of palak paneer sounds different but healthy,
delicious and nutritious and easy to make.
sending this recipe to
My Ingredients
1/2 kg Palak Leaves . wash in cold water and chop
2 Green Chillies
 2 mashed potatoes
2 medium Tomatoes paste
1 large Onion paste
1/2 chopped Garlic
1" piece Ginger,

1/2 tsp turmeric powder
1/2 tsp cinnamon clove powder
1 pinch garam masala powder

250 gm soya chunks  (boiled)
2 tbsp Oil
salt to taste
1 cup milk
2 tbsp  Cream
1 tbsp pure ghee
1/2 tsp cumin seeds

Wash and drain spinach. Boil in minimal water add ginger,garlic and chillies to it, till soft and bright.
Cool, and grind in to a fine paste, keep aside ginger, garlic, chillies.
Heat a tsp of  oil in a nonstick pan, add seeds. When splutter  add onion paste and tomato paste,add turmeric powder and stir occasionally and fry nicely  till the raw smell disappears ,after 2-3 min add mashed potatoes  and stir. add all powders .when done add spinach paste and  Stir, add salt to taste .add milk and cream.
 cover and simmer for 4-5  minutes.Add soya chunks , stir gently. Simmer further for 5 minutes.
Pour into serving dish.
for garnish heat ghee in a pan  add cumin seeds when splutter  remove from heat  ,garnish palak - chunks with ghee .
 Serve hot with  rice or roti.
sending this recipe to Design A Menu ~ First Event Announcement!!


Sunday, March 20, 2011


Holi ..... with colorful food:
Holi, the festival of colors, is also the festival of colorful cuisines!
वैसे तो मालपुआ/पुआ और दहिवाडा होली की पहचान हैं, परन्तु निम्नलिखित सात व्यंजन होली को और भी सतरंगी बना देते हैं ...........

Must have dishes: सतरंगी होली के सात व्यंजन :

  1. Pua (Maalpua or shahi Pua)
  2. Kathal (Jack fruit) with spicy gravy 
  3. Dahi vada
  4. different colors of puri(red,green,yellow)
  5. Tomato-dates chutney
  6. Imli-angoor (Tamarind+Grapes) chutney
  7. Haajmola :P

Dahi Vada! ........... yum yum

urad dal - 2 cup
curd/yogurt - 3 cups
black salt- 2 tsp
red chilli powder-1tsp
black pepper powder-1tsp
roasted jeera powder-2tsp
tomato sauce -4 tsp
chilli sauce-2 tsp
imli chutney 2tsp

Soak  the dal  6-8 hours or for 1-2 hrs in hot water, grind it to smooth paste.
Now take the curd and beat it nicely with a spoon.

Now fry the vadas in oil, for frying vadas take spoon full(size depends on ur choice) of batter put 2 raisin in centre of the batter in th spoon and drop it in the oil,fry till golden brown and as soon as you take it out put the vadas in warm water , when all vadas are done,   take the vadas out and squeeze any excess water with hand and put it in the curd.
Finally, you can garnish your dahi vada with garnishing ingredients .
Note:use onlt fresh powders for the best taste.
aah its delicious

Saturday, March 19, 2011

pua (maal pua)(shaahi pua)(holi's must dish){Royal sweet dish}

1/2 kg maida(Refined flour)
pure ghee  for deep fry
4 tbsp suji
1/2 kg sugar
kaju tukra(cashew nuts)
banana mashed
1 kg milk(for pouring consistency)
coconut tukra
paneer grated
dried dates tukra

Method - Add  maida, suji, grated coconut, dry fruits, banana  and paneer in a bowl. Mix it well. Then slowly add milk in it and keep stirring then add sugar. Keep adding milk until and unless a smooth batter is ready.
Heat oil in a non sticky pan. Take a tablespoon of the batter and pour it in the oil. Deep fry it until it turns light brown. Take it out of the pan. .
note:pour the batter in the pan only when the  ghee is too hot,to check pour i drop of batter in the pan and  if the drop comes out on the top of the ghee level then it is ready to make pua.:)
Happy holi

my  next recipe is kathal ki sabji so come back soon :)
you might also likehttp://saltiepie.blogspot.com/2011/03/dahi-vada-yum-yum.html

Tuesday, March 15, 2011

tikhi,khatti.mithi ( hot,sweet &sour sauce)

1 tablespoon finely chopped hot chili peppers
1 tablespoon tamarind paste
3 tablespoons brown sugar
1/3 cup water
Place all the ingredients in a small saucepan and mix well, then cook over a low heat until
the sugar dissolves and sauce becomes slightly thick.

Friday, March 11, 2011

Potato (Aloo) Parathas

wheat flour dough for 4 paratha
2 large potatoes boiled and peeled
1 onion finely chopped
2 green chillies finely chopped
1/2 tsp. ginger grated
4-5 garlic flakes crushed
1 tbsp.  chopped coriander leaves
salt to taste
1tbsp lemon juice
4 tsp. oil
oil to shallow fry
Mash the potatoes.Add onion,ginger, chilli, garlic.Add coriander, potatoes and other ingredients.
Mix well.filling mixture is ready .apart in 4 proportion
roll each paratha  fill the mixture again make ball and again roll it.do the same with all parathas
shallow fry each parathas .
Serve hot with tomato ketchup, chutneys or pickle or  plain fresh curds

paneer kalakand

2 cup grated paneer
1 cup milk full cream
1 cup powdered sugar
A pinch of cardamom  powder
Mix all the ingredients well and put in a non sticky pan.
Steam it for 15 minutes and allow to cool down.
Then cut into square pieces.
Refrigerate before serving.

Monday, March 7, 2011

pua (rasila)

 For Rabri:  1 liter Amul Gold Milk • 2 cup Sugar

For the Syrup: 

 1 cup Sugar 
1 cup Water 
Saffron strands 
1/2 tsp Cardamom Powder

For the Malpua: 

500 gms maida (flour) 
400 gms Amul Gold Milk 
 almonds and pistachios to garnish 
How to make Malpua:

Mix the milk and 2 cup of sugar in a thick-bottomed pan.
Cook to reduce it to a fourth of its original volume while stirring frequently.

Remove it from the flame, allow cooling .

Mix equal quantity of sugar and water in a pan.
Boil it until a single-thread consistency is obtained.

Add cardamom powder and mix well ,

Keep it aside

In a large mixing bowl, blend the  milk, flour(maida) and baking powder together to form a smooth batter.

Meanwhile heat enough ghee in a deep frying pan to cook the malpuas.Pour the batter into the oil to form circles about 4" in diameter.Cook till golden brown.Remove from the oil and put directly into the sugar syrup.

Remove after 2-3 minutes and drain on a kitchen paper.Now to serve, place 2 malpuas in a plate, 1 spoon rabri over them and garnish with  nuts


Friday, March 4, 2011

Bhindi Masala

10 bhindi
1/2 tsp jeera
1 tbsp dhania powder
2 tomatoes finely chopped
1 tbsp jeera powder
curry leaves(optional)
1/2 tsp garam masala powder
pinch of haldi
1/2 tsp chilly powder
1 onion  chopped lengthwise
oil   to fry
1 green chilly finely chopped
Cut the ladies finger  (one inch pieces), put  oil in a  wok,add jeera after i min add onion fry for 1 min,add
ladies finger .add all powders and  fry for 2-3 mins. then add  tomatoes mix well fry for 1 min,
 keep aside in a plate, and garnish with onion  ,chilly and  coriander leaves, serve either with
chapathi, or poori or  white/brown rice.

crunchie bhindi ( lady's finger)(okra)

bhindi ( lady's finger) - 10
corn flour - 2 tbsp
ajwain (carom seeds) - 1/2 tablespoon
ginger - grated (for the garnish)
pinch of turmeric
pinch of chili powder
salt to taste
lemon juice (for garnish to taste)
Select small bhindi for this recipe. Wash the bhindi.
cut 1-2" pieces.
Sprinkle the corn flour, ajwain, salt, turmeric and chili powder over the  pieces. Mix well.
Heat oil in a  wok. Deep fry the bhindi till golden brown.
Drain and keep aside on serving dish.
Garnish the bhindi with the ginger and lemon juice
Serve hot!