Wednesday 31 December 2014

Apple Banana Glass Pudding

A Beautiful and very easy and yet quick Dessert, for upcoming year 2015... Kuch mitha ho jae in this New Year Eve...



Caramel Bananas and Apples
2 bananas, peeled, split vertically into thirds, and cut into 1-inch chunks
1 medium apple and cut into 1/2-inch to 1-inch chunks
1/4 cup granulated sugar
1/4 cup dark brown sugar
1 tablespoon butter
pinch of salt
1 teaspoon vanilla extract


1. Make the caramel bananas and apples.  Heat a saute pan over medium-high heat until hot, but not smoking.

2. Reduce the heat to medium, and sprinkle the granulated sugar evenly around the pan, then top with the dark brown sugar.

3. When the granulated sugar starts to liquify and turn golden..start shaking the pan to distribute the heat and sugar evenly.

4. The brown sugar won’t melt as fast as the granulated sugar, but that’s ok. Once the granulated sugar is melted, start stirring the brown sugar into will melt instantly.  If you’re worried about crystallization since this is the dry method of caramelizing sugar, stir in a little water or corn syrup with the sugars, then start heating it.

3.  Immediately stir in the butter once the sugars are melted and golden brown, then add the chopped apples. Stir for a minute, then add the chopped bananas and salt.
Cook until the fruits have softened, but are not mushy, about 3 minutes.

4. Add vanilla extract and pour caramelized fruit and syrup into a heat proof bowl or glass.

5. Assemble It whatever you like. This is all up to you.  Layer each ingredient in glasses or cups, any way you want.  I made some with pudding, then Custard, then caramelized fruit, then more pudding, then more caramelized fruit and Custard layer, repeat. I just glopped everything in, but you can make these really beautiful.


Sunday 28 December 2014

Traditional Idli - Sambar Recipe (South Indian cuisine)


Idli sambar is one of my favourite breakfast...sometimes I make in dinner also when I m in a mood have light dinner....It's an amazing dish which nobody can refuse to have it...When I was living in banglore, Every Sunday morning my husband used to come with parcel after jogging...When I woke up and if I remember that today's Sunday then I became so happy that today is Idli treat...!!! And my Sunday starts with super soft and tasty Idli them a lot!!! let's take a tour of this recipe...

For Idli:


1 cup urad dal
3 cups par-boiled rice
1/2 tsp fenugreek (methi) seeds
salt to taste
coconut oil or any other refined oil for greasing


1. Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.

2. Soak the rice in enough water for 3 hours and drain. Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside.

3. Blend the rice in a mixer till smooth. Remove and keep aside.

4. Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.

5. Once the batter is fermented add salt to the batter and mix well.

6. Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.

7. Repeat with the remaining batter to make more idlis.

For Sambar:


1/2 cup Split pigeon pea (toor dal/arhar dal) soaked
4 tsp Sambar powder
1 Drumstick peeled
1 medium Potato peeled
50 gram pumpkin (bhopla/kaddu) peeled
Salt to taste
1/4 teaspoon Turmeric powder
2 Tbsp Oil
10-15 Sambhar onions
1/4 teaspoon Asafoetida
1/2 tsp Mustard seeds
15-20 Curry leaves
2 Green chillies slit
1 Dried red chilli broken
1 Tbsp Tamarind pulp


1. Heat 2 cups water in a deep non stick pan. Cut drumstick into 1 inch pieces and add to the pan. Cube potato and red pumpkin and add along with salt. Cover and cook till vegetables are cooked.

2. Pressure cook dal with salt, turmeric powder and 1 cup water till 3-4 whistles are given out. Open the lid of the cooker when the pressure reduces completely and mash the dal well. Heat oil in a deep non stick pan. Slice sambhar onions.

3. Add asafoetida, mustard seeds, curry leaves and sambhar onions to the oil in the pan and saute. Add green chillies and continue to sauté till fragrant.

4. Add red chilli and sambhar masala and mix and sauté for 1 minute. Add a little water and mix. Add dal and cook, stirring, for 3-4 minutes. Add the vegetables along with the water in which they were cooked and mix.

5. Add tamarind pulp and mix well. Adjust consistency by adding water as required. Simmer for 4-5 minutes. Serve hot with hot steamed rice or with idli or dosa.


Saturday 27 December 2014

Aate ke Laddoo ( Whole wheat flour laddoo)

Aate ke Laddoo....The most healthy and every year my mom used to make them for us, To make us healthy and warm in winter.. Some people may add Edible gum crystal some may not. But they keeps you warm inside your body..I personally like it's taste. That crunchiness and sticky flavour...Love it...These laddoos are good for your kids...So make them and add plenty amount of dry fruits....Here the ingredients and method...


2 cup whole wheat flour
1/2 cup Edible gum crystals (gond) broken
100 grams Ghee
100 grams Almonds coarsely powdered
50 grams Dried dates coarsely powdered
50 grams Dry coconut, grated
1/4 tsp Nutmeg powder
150 grams Jaggery or powdered sugar


1. Heat ghee in a kadai and fry the gum pieces till they fluff up like popcorn.

2. Cool and crush to a coarse powder. Dry roast almonds, dates, coconut till fragrant and mix them with gum powder. At the same time roast the Aata in another pan with ghee and roast it until it's color turn to light pink.

3. Add nutmeg powder and mix. Melt jaggery and cook to make a syrup of one-string consistency, (or add powdered sugar) Add the syrup to the above mixture and mix everything well.

4. Immediately roll into laddoos, cool completely and store.

Enjoyyy these laddoos and stay healthy!!!

Tuesday 23 December 2014

Checkerboard Cookies (Eggless)

The ultimate cookies which must be liked by Elders, kids, all ages people.And the best part is that I am going to make it eggless...Today was a craft day for me by making these cookies...I wonder when my Lil girl will grow up she will also take interest in making all these type of stuff...well, these cookies takes Lil more time to make them...But it's fun by while making them... The all time favourite vanilla and chocolate flavor is just a four star on the cookies....let's make them and all my friends please make them, you will enjoy it, and don't forget to share your experience with me!



90 Gm All purpose flour
45gm Salted Butter
3 1/2 Tbsp Condense milk
3 Tbsp Castor Sugar
1/4 tsp Baking powder
3-4 drops Vanilla extract

The above ingredients are for Vanilla cookies....Take same amount of all ingredients for chocolate cookies as well, just add 2 1/2 Tbsp of Cocoa powder..


1. Preheat oven to 160 °C.  Line a baking sheet with parchment paper.

2. Beat butter and sugar in large bowl of electric mixer until well blended and light in colour, 1 to 2 minutes.

3. Add flour and mix on low speed until crumbly. Place dough onto a lightly floured surface and knead until dough holds together.

4. Divide dough in half. Return half of dough to bowl and knead in cocoa.

5. Divide each piece of dough in half. You will have 2 pieces of vanilla dough and 2 pieces of chocolate dough.

6. Roll each piece of dough on a well floured surface into 7” (17 cm) squares. Cut each square into 9 strips.

7. Lay a piece of plastic wrap on work surface. With a long spatula, carefully place beside each other, 1 strip of vanilla dough, 1 strip of chocolate dough and 1 strip of vanilla dough. Gently press together.

8. Take water in small bowl and lightly brush on cookie dough to help it hold together.

9. Form a second layer on top of the first layer by placing a chocolate strip on top of the vanilla strip, the vanilla strip on top of the chocolate strip, and the chocolate strip on top of the vanilla strip.

10. Brush again with water wash. Make a third layer reversing the order, creating a checkerboard pattern.

11. Repeat process with remaining dough. Wrap each of the four logs in plastic and refrigerate 30 minutes.

12. Slice each log into ¼” (0.6 cm) thick slices; place on prepared baking sheet.

13. Bake in preheated oven for 14 to 16 minutes or until lightly golden. Transfer cookies to a wire rack to cool.

Trust me guys You will love it....They are rich on plate, and yummy in mouth :)

Monday 22 December 2014

Green Peas Stuffed Paratha

Green peas stuffed paratha my all time favourite. Very easy and yet quickly to make. They are not for only brunches or picnic, it is a full meal. Here enjoy the journey of these parathas....


For the Stuffing:

Green Peas – 1 1/2 cup (fresh or frozen)
Green chilli – to taste
Garlic – 1 tbsp, minced
Coriander chopped – 10 sprigs, approx
Salt – as per taste
Ghee – 1 tbsp
Cumin Seeds – 1/2 tsp

For the Dough:

Whole Wheat Flour – 1.5 cup
Oil – 3 tsp
Salt – ¼ tsp
Warm water – 1/2 cup + 2 tbsp
Wheat Flour for dusting
Oil for pan-frying


1. If you are using frozen Green Peas, defrost and rinse them well.

2. Add Green Peas to a Food Processor and add in Garlic, Coriander , Green Chillies and Salt.

3. Pulse and blend. Careful not to make it into a paste.

4. In a pan, heat Ghee on medium heat.

5. Add in the Cumin Seeds, allow them to sizzle.

6. Add in the Green Peas mixture.

7. Incorporate well and cook for just about 2 minutes.

8. Remove from heat and allow the mixture to cool completely.

9. Meanwhile work on making the dough.

10. In a large bowl, mix the flour and salt well.

11. Add oil and mix again to incorporate the oil into the flour.

12. Slowly add warm water and knead to form a dough.

13. Shape dough into a ball and rub a few drops of oil on it to coat.

14. Cover and let it stand for atleast 15 minutes.

15. Start heating a tawa before starting to roll the parathas.

16. Divide the Green Peas Mixture and the Dough into equal number of parts (makes approx 8-9).

17. Roll each ball in your palms and press into a flat circle.

18. Dip a flattened ball into the dry flour and coat it on all sides.

19. Using a rolling pin, roll out each ball into a flat disc.

20. Place a Green Peas Mixture ball into the center of the disc.

21. Lift the sides and bring them the the center, covering the ball of stuffing.

22. Pinch and twist off the excess.

23. Once again, press and flatten the ball and dip in the dry flour and coat flour on all sides.

24. Roll once again, seam-side down,gently, and roll. Dip in dry flour if needed.

25. Place the rolled Paratha on the tawa
26. When the dough changes color, flip the Paratha over.

27. Once you see golden spots on the Paratha, flip over again, press a bit again till cooked.

Serve hot right away or place in a Casserole dish till ready to serve.

Enjoyyyy it....

Sunday 21 December 2014

Banana Rose Smoothy


I like to Enjoy smoothies or milkshakes in any season. And nowadays my two years Lil one is growing up so I need to give her nutritious food, nutritious liquids, And bananas are rich in energy and good for growing babies and kids. So Today I just feed my baby a healthy yet tasty Rose banana smoothie. She likes Rose syrup taste..So I add it in a smoothy..

Let me share one funny incident with you guys, That when I was trying to get my baby to rid out from her's milk bottle, That was very tough time for me to get rid out of it..She likes strawberry Ice cream a lot, so When I make her to have milk by glass..she just refuse to have it, and asking me that where is her bottle?..So I add Lil amount of rose syrup in her milk glass and pour milk in it...The milk turns to light pink color...I gave her that glass and told her that here Is your strawberry Ice cream....And Believe me she had it very happily...:)..:)..So Today also this smoothie is a strawberry Icecream for her!!!:) :)

So, let's enjoy this yummy smoothie..!!!


Banana - 1 medium
Milk - ½ cup
Rose Syrup: 5-6H
Honey or sugar - to taste


1. First whip the banana and milk in blender or processor about 2-3 minutes. So it becomes smooth, creamy.

2. Then add Rose syrup and sugar blend it.

3. Remove it to a glass and enjoy.

Enjoyyy the Freshness!!!

Friday 19 December 2014

Mix Vegetable Paratha

This is a very healthy, nutritious and wholesome breakfast with the goodness of vegetables. It can also be packed for lunch as it remains very soft even hours later. Perfect for kid's breakfast, lunch box and snack box. There is no need for any special side dish for this paratha as it is very tasty on its own. If required, you can have it with curd or pickle or just a simple raita. I am not going to make stuffed paratha....I will add all the vegetables in wheat flour and then cook it well till the brown spots come on paratha....Here we go


Wheat flour - 11/2 cup
Salt - 1/4 tsp
Oil - 1 tbsp
Cumin seeds/jeera -1 tsp
Onion -1 medium size
Ginger garlic paste - 1/2 tsp
Potato - 2 medium size or 1 big
Peas -1/4 cup
Carrot and cabbage together (finely chopped)- 3/4 cup
Coriander leaves - finely chopped -1/4 cup
Red chilli powder -1 tsp
Turmeric powder -1/4 tsp
Garam masala -1 tsp
Coriander powder -1 1/2 tsp
Cumin powder -1/2 tsp
Sesame seeds- 1/2 tsp
Salt needed


1. Take one big bowl and and put wheat flour in the bowl.

2. Add chopped and semi crushed all the vegetables except green peas.

3. Then add Red chilli powder, Turmeric powder, Garam masala, Coriander powder, Cumin Powder, Ginger Garlic paste, Sesame Seeds and salt.

4. Add 3-4 Tbsp of Oil in the mixture...To make soft and nice Paratha its necessary to add huge amount of oil in it.

5. Then make a soft Paratha Dough. Then make Nice round Paratha.

6. Heat a tawa and put the rolled out paratha on it. When you see bubbles forming on the top, spread a tsp of oil all over the paratha and flip it over to the other side. Spread another 1/2 tsp of oil on the other side and cook well until  brown spots appear on both the sides.

7.  Make paratha and cook it well till the brown spots come on paratha....

8. Serve them can serve them with any Pickle, Plain Curd, or Raita...

Its Yummyyyy!!!


Thursday 18 December 2014

Traditional Daal Baati and Churma

Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. What started as a picnic food has become a distinctive cuisine of the State. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. Bafla or steamed baatis are also very popular. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with panchmel or panch kutti dal and churma. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving.  The three together, simple though they sound, make a very filling meal. No Rajasthani festive or wedding menu is complete without this popular recipe.


1/4 cup Split green gram skinless (dhuli moong dal)
1/4 cup Split black gram skinless (dhuli urad dal)
1 cup Split Bengal gram (chana dal)
1/4 cup Red chilli powder
1  tsp Ginger,chopped 2 inch piece
1/2 tsp Turmeric powder
1/2  tsp Cumin seeds
A pinch of Asafoetida
2 Whole dry red chillies broken stemmed
3 Cloves
2 Green cardamoms
1 inch Cinnamon stick
2 Bay leaves
5-6 Curry leaves
1 cup tomato puree
2 medium Green chillies chopped
Salt to taste
4 tablespoons Oil
1/4 cup Fresh coriander leaves chopped
1 medium Lemon
2 cups Whole wheat flour (atta)
1 teaspoon Carom seeds (ajwain)
1/4 teaspoon Baking Soda
 1 cup Pure ghee for soaking and serving



1. Soak moong dal, urad dal and chana daal in about three cups of water for an hour.

2. Boil the daals with turmeric and salt till done and mash them properly with the back of a round ladle.

3. Heat oil in a pan. Add cumin seeds, asafoetida, dry red chillies, bay leaves, cloves, cinnamon, cardamoms, curry leaves, ginger, green chillies, tomato puree and red chilli powder. Saute till the oil surfaces.

4. Add the cooked daals to this and blend properly. Finish off with juice of lemon and chopped coriander leaves.


1. Take Atta in a bowl. Add salt, baking powder and half a cup of pure ghee. Mix well. Add sufficient water and knead into a stiff dough. Preheat oven to 180°C.


2. Take lemon sized portions. Press firmly and roll into round balls.

3. Grease a baking tray. Place the baatis on it. Press them slightly.

4. Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to half an hour.

5. When done, serve it hot with a bowl full of pure ghee to soak baatis and daal.


1. Grind the baati in a blender into a fine powder.

2. Add the almonds, cardamom powder and powdered sugar and mix well.

3. Store in an air-tight container.

4. Serve with dal-baati.

This is a very Heavy Meal....After having it you will definately want to sleep after having heavy ghee.....So for sometimes its ok if we are having this much heavy meal....I always burn atleast 200 kcal in Gym after having this yummy yet heavy meal....

Enjoyyy the Rajsthani Taste!!!

Wednesday 17 December 2014

Paneer Lababdaar (Indian Cottage cheese Curry)

Paneer Lababdar is one more famous Punjabi main course dish. Paneer (Indian cottage cheese is cooked in a rich and creamy gravy of onion, tomatoes, milk, cream and spices.)

The word Lababdar truly means this recipe as it is an extremely delicious and non-stop eating dish. Paneer Lababdar is ever-green dish and one more best choice to serve in lunch or dinner.


500 gms malai paneer (cottage cheese)
1 capsicum, diced (optional)
1/2 tsp carom seeds
1/2 tsp cumin seeds
2 onions chopped
5 tomatoes pureed
2 dried whole kashmiri red chillies (broken in bits)
4 green chillies chopped
1 tsp garlic paste
1/2 tsp sesame seeds (white til)
1/2 cup milk
2 tbsp fresh cream
1 tsp unsalted butter
1 tsp dried fenugreek leaves (kasuri methi)
3/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp cardamom powder
2 tsp oil
Fresh Coriander chopped
Few mint leaves chopped
1/2 tsp ginger shredded
Salt to taste


1. Cut the paneer in small cubes and keep aside.

2. Roast the sesame seeds and grind to make a powder.

3. Heat the oil in a pan and add carom and cumin seeds. Allow to crackle.

4. Now add green chillies and garlic paste. Saute well to take out the raw flavor of garlic.

5. Add chopped onions and salt.

6. Cook the onions until looks transparent. (It will take about 3 minutes).

7. Now add puree of tomatoes, red chilli powder, turmeric powder and cardamom powder.

8. Cook for 4-5 minutes until the oil separates and the gravy becomes thick. Stir in diced capsicum.

9. Now add milk and grounded sesame seeds. Stir continue to mix well.

10. Wait for few boils and add cubes of paneer.

11. Also add garam masala powder. Mix well and cook for 1-2 minutes.

12. Mash the dried fenugreek leaves with your hands and add into the gravy.

13. Mix the fresh cream and leave to cook on low flame.

14. On the other gas stove heat a sauce pan and melt the butter in it.

15. Add dried kashmiri red chillies and pour into the gravy.

16. Do not mix much at this moment.

Just garnish with fresh Coriander, mint leaves and shredded ginger.

Serve how with tandoori roti, naan, paratha or kulcha.

Enjoyyy the Punjabi Taste!!!

Monday 15 December 2014

Authentic Punjabi Chhole Bhature (Chickpea Curry)

Chhole bhature is my all time favourite Punjabi dish. Chhole bhature can be eaten in breakfast as well as in lunch. Chhole bhature is a combination of chickpea curry served with deep fried flour pooris. Here is a simple recipe.


1 cup Flour (Maida)
1/2 cup Suji (Semolina)
1/4 cup Dahi (Curd)
1/4 tsp Baking Soda
1/4 tsp salt
1/4 tsp Sugar
Water to make dough

For Chhole:
1 cup boiled Chhole (Chickpea)
1 big onion grated
1 tsp Anardana/ pomegranate Seeds
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp Turmeric
1 tsp Coriander powder
3 medium tomatoes
1/2 tsp Garam Masala
1 tblsp Green Coriander chopped

For Tempering:
2 tsp Oil
1 small onion
1 small tomato
1 green chilly
1 tsp Chana Masala
1/4 tsp Red Chilly Powder
1 tblsp Oil


To Make Bhature :

1. Soak suji in 1/2 cup water for 15 - 20 minutes to make it soft.

2. Then in a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well. Then little by little add water and knead a soft dough.

3. Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough. Cover the bowl with a cling sheet and keep it aside for fermentation for 2 - 3 hrs in a warm place. Once it is ready it will be double in size.

4. Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again.

5. To make the bhature, heat the oil and take a small ball of the dough and roll like poori but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown. Serve with Chhole and mix pickle.

Note: Heat the oil well so that bhaturas do not absorb extra oil and they fluff well. 2. Drain the bahturas on a tissue paper to drain out excess oil.

To Make Chhole : 

1. After the Chhole have boiled separate the Chhole from the water. Keep the cooking liquid for later use.

2. Grind together garlic, ginger and anardana in a grinder.

3. Heat oil in a pan and add the grated onion. Stir fry till little golden brown. Then add turmeric, coriander powder and the grinded masala.

4. Fry for a 1 min and then add finely chopped tomatoes. Cook it till the masala leaves the side.
Now add only the Chhole and let it simmer for 5 - 7 minutes. Finally add some Chhole liquid and further cook for 10 minutes.

5. When the Chhole get be thick add the Garam masala and chopped green coriander.

6. Now take a separate pan for tempering and add 2 tsp of Oil. When it gets hot add cubed onion and tomato pieces. Cook for 15 secs and then add green chilly and the chana masala and red chilly powder. Mix well ensuring that red chilly does not get burnt and then add to the Chhole and mix well.

7. Transfer the Chhole to a serving dish and garnish with a piece of lemon split up into 4 pieces and finely chopped coriander leaves.

Mhhhhhh.....Too Delicious!!!!

Enjoy and share your experience!!

Sunday 14 December 2014

Besan Gatte ki Sabzi (Gramflour Dumplings in Curd Curry)

Indian besan ke gatte ki sabji is a very famous dish from the land of Rajasthan. Besan gatta curry is gramflour dumplings in curd cury. It is an integral part of the rajasthani thali. Learn how to make rajasthani besan ke gatte.


For the gatte:

200 gms or 1 1/2 cup besan (Gramflour)
1/2 tsp cumin seeds (jeera)
Pinch of asafoetida (hing)
1/4 cup Curd
1/4 tsp baking soda
1/2 tsp Fennel seeds (saunf) corasely grinded
1/2 tsp salt
1/2 tsp red chilly powder
4 cloves (laung)
4 whole black peppercorns (kali mirch)
3 tbsp oil

For the Gravy:

1 cup sour curd (khatta dahi)
2 medium size onions
4-5 garlic pods
1 inch piece ginger (adrak)
2 green chilly (hari mirch)
1 tsp coriander powder (dhania)
1/2 tsp cumin seeds (jeera)
1/2 tsp red chilly powder (lal mirch)
1 tsp salt
1/4 tsp garam masala
1/4 tsp crushed fenugreek leaves
2 tbsp ghee or oil


To Make Gatta : 

1. In a bowl mix together besan, jeera, fennel seeds, salt, chilly powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well.

2. Next with the help of little water knead a stiff dough just like for rotis. Make sure to add water little by little so that the dough should not get extra soft.

3. Now divide the dough into 6 – 7 parts. Roll each part into cylindrical tubes of ½ inch in diameter and 4 – 5 inches long.

4. Boil 4 cups of water and place these rolls in it. Let it cook for 15 mins or till the rolls get cooked from inside. Cut a piece to check if they are cooked properly and evenly. Otherwise cook some more.
Then turn off the flame and take out the rolls from the water and keep the water aside for the curry.
Cut the rolls into 1 inch pieces.

For the gravy :

1. Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater.

2. In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before.

3. Fry the onion paste till light brown in color. Then add the chilli powder, turmeric powder, coriander powder and Garam masala. Fry for another 2 mins.

4. Now lower the flame and slowly add the whisked curd. Stir well and continue cooking till oil separates. Stir once in a while so that the mixture does not get burnt.

5. Now add the gatta water separated earlier. Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for 5 – 10 more minutes on low flame. Then add the fenugreek leaves.

Transfer the curry to a serving dish and garnish with chopped coriander.

Serve hot with Roti as you prefer.

Enjoyyy the flavour of Rajasthan....

Thank you!!!

Monday 1 December 2014

Raj Kachori Chaat

Raj kachori is one of my favourite chaat and order where ever I find it in the menu in restaurants. I have had this 2-3 times and love it a lot.  But now its more than 2 yrs since I had it. Somehow I remembered last weekend and thought of trying on my own at home. So finally I made yesterday and had it heartily. And I am disclaiming this recipe may not be the authentic one, but I can assure it turns out to be finger licking good,Happy. Its sure full of calories with all those deep fried stuffs and curd, still, once in a while its sure a treat for you. You can make your guest wonder too by making this for them. You can make the sev, both chutneys a day ahead, even if you want to make (if you have large air tight containers) you can make the puris too ahead and make your job easier the day when you are preparing. All the chaat recipes have few ingredients to make, but once you make and keep it, you can enjoy these easily.

So here the ingredients are:::

Ingredients to Knead dough:

Maida (All purpose flour)- 200 gms. (2 cup)
Sooji  - 2 table spoon.
Salt - 1/2 tea spoon. (according to the taste)
Oil - to fry.

Ingredients for Stuffing:

Potato - 2-3 (boiled) (chopped)
Moong or channa - 1/2 cup (boiled)
Small Papadi made of maida - 20
Dahi pakodi - 10
Curd - 400 gms. (2 cup) (whisked)
Cumin seeds - 2 tea spoon (roast and grind)
Black pepper - 1 tea spoon.
Red chilli powder - 1 tea spoon.
Sweet chutney - 1/2 cup.
Green chutney - 1/2 cup.
Sev bhujiya - 1/2 cup.
Pomegranate - 1/2 cup (peeled)
Coriander leaves - 1/2 cup (chopped)
For Garnishing : Beetroot julienne, Spicy boondi


1. Sieve the sooji and maida in a bowl and add salt, 1 table spoon oil in it. Mix the ingredients well and knead the flour with water.
2. Cover the dough and leave it for half an hour. Now punch the dough to make it smooth. Dough to make kachori is ready.
3. Heat oil in a pan.
4. Take a small portion of the dough and roll it with hands into a round ball. Now keep this ball on a rolling board and roll it into a flat disc of 3 inch.
5. Put this kachori into the pan and fry it in the oil. Press the kachori so it rises well. As soon as the kachori rises, lower down the flame and fry till it turns brown in colour.


6. Take out the kachori on a plate and prepare more kachoris in the same manner. Let it cool down.

Kachori is ready.

7. Now its time to stuff the kachori. We already have all the ingredients to stuff the kachori.
8. Break the kachori from the center from the side which is thin to put the ingredients into it.
9.Keep the kachori on a plate. Put 4-5 pieces of potatoes, 1 spoon boild moong, 2 dahi pakodi, 2-3 papadi dipped in curd, roasted cumin seeds, black pepper, red chilli powder, sweet chutney, curd, green chutney, sev bhujiya, pomegranate seeds, cumin seeds powder again, red chilli powder, coriander leaves, curd and chutney and for garnish beet root julienne and spicy boondi.
10. Put these ingredients in the same given sequence.

Raj Kachori is ready.

You can substitute and reduce or increase the quantity of the ingredients while stuffing as per your taste. If you do not have papadi, then you can use the kachoris which did not rise while frying. Break them into small pieces and put it inside the kachori. You can use boiled peas, instead of channa.

Note: you can also make Panipuri from this dough.

Enjoyyyy the Chatpata Swaad!!!

Thursday 13 November 2014


Hey friends,

So my next Recipe is an Authentic Gujarati Recipe called "HANDVO"...Here I am going to make "Vegetable Handvo"...
Handvo is a baked dish made from various daals/lentils and Rice, Sesame seeds and Spices. The Better is prepared from lentils and Rice and is usually fermented overnight. This is baked dish. Hence the Handvo batter is traditionally baked in a special steam cooker. It is also possible to prepare in an oven.

Let us check step by step Recipe of Vegetable Handvo....

1) To Prepare Handvo Batter

Lets start with the Handva batter first. There are different ways to prepare a nice authentic Handva batter that will be turned into delicious Handva. I have used the Mixed lentils and Rice to prepare batter. So for that you need to soak the chana daal, urad daal, and moong daal for overnight. And Rice too. After that grind them all with curd and water as you need to make a lil thick batter. Then put the batter in warm place for fermentation..

Here The Ingredients are.......


Long Grain Rice – 1 cup (200 gms)
Channa Daal – 1/4 cup (50 gms)
Toor Daal – 1/4 cup (50 gms)
Urad Daal – 1 heaping Tbsp
Yogurt – 1/2 cup (150 gms)
Green Chilies – 2 – 3 or to taste, finely chopped or ground
Ginger Paste – 2 tsp
Garlic Paste- 2 tsp (approx 3 large cloves)
Bottlegourd/Doodhi/Lauki – 1.5 cup, shredded and packed
Carrot- 1/4 cup chopped
Green pees- 1/4 cup
Salt – 2 tsp or to taste
Ajwain – 1/2 tsp
Sugar – 2 tsp
Turmeric Powder – 1/2 tsp
Eno Fruit Salt – 1 tsp
Sesame Seeds – 2 Tbsp
Oil – 3 Tbsp (divided)
Mustard Seeds – 1 tsp
Asafoetida (Hing) – 1/4 tsp
Red Chili Powder – 1/2 tsp
Curry Leaves – few


1. Wash Rice and all Daals and soak them for at least 4-6 hours.
2. Drain water from Rice/Daal and coarsely grind them with Yogurt (if possible, do not add any additional water while grinding). Food processor or blender may be used.
3. In a medium size mixing bowl, add batter from above and mix in the following: Ginger, Garlic, Green Chilies, Salt, Sugar, Ajwain, Turmeric Powder and Doodhi/Lauki, Carrot and Green pees Mix well.
4. In a small skillet, heat 1 Tbsp of Oil slightly. Add Curry Leaves and Red Chili Powder. Add this Oil mixture to the above batter and mix well.
5. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).
6. Add Eno Fruit Salt and mix well to make the batter foamy.
7. Divide batter into greased muffin pan or pour int a greased cake pan.
8. Sprinkle Sesame Seeds over the top of the batter.
9. In a small skillet, heat remaining 2 Tbsp Oil.
10. Add Mustard Seeds and let them pop. Switch off stove.
11. Add Asafoetida to the oil.
12. Drizzle this oil seasoning over the top of the sesame seeds.
13. Cover pan with aluminum foil and bake at 350F (180C) for 40 minutes.
14. Remove foil and broil on High for approx 10 minutes until a light golden crust forms.
15. Let the Handvo rest for 10-15 minutes before eating.

Serve it with Mint-Coriander Green Chutney....Tastes Awesome!!!!!!1

Enjoyy Guys!!!