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Showing posts from November, 2013

how to make aloo ki sabzi

A common Indian cuisine, the main ingredient of course is the Aloo . However it is mixed with different spices across the various regions of India and hence the taste differ. Here is a recipe which is very simple but has a creative touch.

INGREDIENTS: 4-5 boiled potatoes ( peeled & diced) 8-10 curry leaves. 2-3 chopped onions. 1tsp mustard seeds 1 tsp cumin seeds (jeera) 3-4 greeen chillies finely chopped. 1 tsp ginger garlic paste 1 small tomato chopped Coriander leaves for garnishing. ½ tsp turmeric powder. A pinch of asafoetida (hing) Salt. Refined oil.
METHOD: In a pan ,after putting oil add mustard seeds & cumin seeds, let it splutter, now add curry leaves, green chillies & ginger garlic paste ,roast  for sometime till the raw smell disappears. Now  add onions & fry till it becomes soft. Once onions are soft add tomato & fry for few minutes by adding salt, asafoetida (hing), potatoes , pinch of turmeric powder. Simmer for few minutes & then sprinkle coriande…

recipe of lauki ki sabzi (bottle gourd/dudhi)

Lauki, which is also known as dudhi ,though very less people know this term as its widely known as lauki in india. INGREDIENTS: 250 gm lauki ( bottle gourd/dudhi) cut into small cubes ( refer to pic ) 1 ½ tsp red chilly powder 4-5 green chillies finely chopped 1 tsp cumin seeds 7 cloves of finely chopped garlic 2 finely chopped onions 1 chopped tomato Pinch of turmeric powder Refined oil Salt ½ cup water
Coriander leaves for garnish. METHOD: In a pan or kadhai, put some oil & ½ tsp cumin seeds, green chillies & garlic, once garlic starts changing its color, add onions & fry it till it becomes soft now add salt, turmeric powder, chilly powder & stir it for few seconds. Put lauki &fry  for 2-3 seconds, add water & let it cook till its almost done. Lastly add cumin powder (roast ½ tsp cumin seeds & make it into powder) .simmer it till lauki is completely done & oil separates. Garnish with coriander leaves. NOTE: you can add more water if lauki is not cooked well . PRE…

recipe of aloo paratha

Its an Indian recipe, basically from north india, a stuffed potatoes mixture rolled in parathas ,served hot with chutney or yogurt or you can have it with pickle as well.Its 1 of a kind dish which almost every 1 likes it from granny to kids...infact my grandma use to  always say make aloo parathas on low flame so that it cooks well whereas it turns out crispy & good in color. This tip has always made my parathas taste here is my recipe of aloo paratha.

For the dough: 2 ¼  cup whole wheat flour [ gehun ka atta} ½ tsp salt 2 tbsp ghee.
 For the filling: 3-4 boiled potatoes                                                                                        1 tbsp chopped coriander leaves { hara dhania) 2 tsp dried mango powder (amchur powder) 2 tsp red chillie powder 1 ½  tsp cumin seeds (jeera)                                                                              1 tsp lime (lemon juice) Salt as per taste Ghee or oil
{Optional: if you want more spicy you can add gr…

Baingan ka bharta

250 gm Whole brinjal ( medium sized baigan). 1-2  green chillies. 2 small finely chopped onions. 1 finely chopped tomato. 3-4 cloves finely chopped garlic. Half inch ginger finely chopped ginger. Pinch of turmeric powder ( haldi). 1 tsp cumin seeds (jeera) 1tsp garam masala powder. 4-5 stems of spring onions green or small bunch ( greens)
4-5 bulbs of spring onions  1 ½ tsp chilly powder. 1 tsp ghee. 1 small black coal.
1.Wash the brinjal (baingan), grease oil all over it & roast it directly on cooking range. 2.In a pan add little oil, cumin seeds & finely chopped garlic let it be light brown, now add garlic & fry for few seconds, add finely chopped onions with spring onion bulbs chopped & cook it till it becomes soft, add finely chopped tomato & fry for 2 mins by adding salt, turmeric, red chilly powder. 3. Peel the brinjal (baingan) and cut it roughly into small pieces & add this to the cooked mixture with the head of brinjal . Mix brinjal & th…

recipe of maggi with vegetables

Vegetable Maggie is 1 of its kind, the most delicious & most loved recipe by all age groups where as its fast to cook & good to eat......
 1 pack of Maggie 1 ½ tsp chilli powder 1 tsp cumin seeds 2-3 green chillies finely chopped 1 tomato finely chopped 1 maggie chicken cube Pinch of turmeric powder 1 ½ cup green peas, carrots (cut into small cubes),capsicum ( cut into small cubes) Salt as per taste Refined oil
In a pan put little oil & cumin seeds let it splutter, add green chillies now put tomato & cook it till it becomes soft. Now add vegetables, stir continuously by adding salt, turmeric powder, red chilli powder & fry it for few seconds. Add desired water, when the water boils put Maggie noodles, Maggie masala & chicken cube ( if you pure veg , use Maggie veg cube).cook for 2 minutes & serve hot. PREPARATION TIME:15 MINUTES


walor papdi with baingan recipe

This is the most easiest & tastiest recipe, if you want to try sumthing new, refreshing you can experiment this delicious veg recipe sauted in coriander leaves { hara dhania}. Its rich green colour gives a different look to this delicious cuisine, here is the recipe.....

250 gm walor &  small baigan 1 bunch of Coriander leaves ( hara dhania) 4-5 green chillies 5-6 cloves of garlic 1 tsp cumin seeds ( jeera) Pinch of baking powder( soda khar) Salt Oil.
1.Wash thorougly walor & baigan, slit open walor n cut it into 4 parts where as chip off the baigan ‘s stick ( keep the brinjal as a whole with stick) & cut it into 4 parts. 2.Now in a pan add oil,  put walor baigan , salt ,pinch of baking powder ( soda khar) ,stir & cook it till its almost done. 3.Wash coriander leaves & grind it in mixture with green chillies, garlic & cumin seeds ( jeera ). 4.Pour this coriander mixture into partially done walor baigan , stir & simmer it for 10 minutes.

recipe of samosa ( indian snack )

I am sharing with you  one of my favorite recipe ....PUNJABI SAMOSA...its the king of all samosas. Its taste is delicious & lip smacking as it has spicy peas & potato masala in it.Enjoy  with an evening tea as winter’s round the corner.

Refined flour ( maida) 2 n half cup 1 tsp ajwain Salt  ghee 6 tbsp (clarified butter) 1tsp cumin seeds 1 inch piece of ginger { finely chooped } 4/5 boiled potatoes 2 tsp amchur powder ( dry mango powder) 1 n hlf tsp red chilli powder 1 n hlf tbsp whole coriander seeds ( akha dhania) 1 tsp dried anar dana ( dark dried pomegranate seeds) 1 cup green peas boiled pre hand 2 tsp garam masala powder
In a bowl add refined flour(maida), ajwain , salt (as per taste) & 4 large tbsp ghee,pour in some water & keep kneading it for 5 mins till the dough gets soft .cover it with a wet mulmul cloth & keep it aside till potato stuffing is ready.
In a pan put 2 large tbsp…

aloo matar recipe

 Its a very simple cuisine . Usually north indian prefer this dish .
1 cup green peas (mutor). 2  potatoes peeled & cut into small cube sized. 2 -3 green chillies washed & jus slit from the middle (keep it whole) 1finely chopped  onion. 1 chopped tomato. 1 small packet of coconut milk . 1 tsp ginger garlic paste. 1 tsp cumin seeds. 1 tsp garam masala powder. 1 tbsp red chilli powder. 1½ tsp coriander powder.  Pinch of turmeric powder. Water as required. Salt Oil Pinch of turmeric powder.
1.Heat oil in a pan or kadhai, put green chillies whey they splutter, remove & keep it aside. 2.Now add onions ,let it be golden brown  & add tomato ,cover & cook for a while. 3.Add ginger garlic paste, stir continuously for 1-2 minutes by adding salt,turmeric, coriander powder, chilli powder. 4.Stir for sumtime now add green peas ( mutor) & potatoes & let it cook till oil seperates. 5.Pour little water & cook till green peas & potaoes are partially done. 6.Add cocon…

how to make chicken achaari

Chicken achaari is fusion of mughlai with an indian flavour , it taste a little spicy and give a pickle feel . Here is my recipe for this .

Ingredients :
Chicken 1kg2 Tomatoes finely chopped1 tsp fenugreek (methi) seeds1 tsp mustard seeds1 tsp aniseed/fennel (saunf) seeds1 tsp cumin (jeera) seeds1 tsp onion seeds (Kalaunji)1 tsp red chilli powder1tsp turmeric powder1tsp coriander powder (Dhaniya)5 green chillies4-5 dry red chilies2-3 onions finely chopped4tbsp ginger garlic paste 1 cup yogurt1 tsp lime/lemon juiceSalt as per tasteCooking oil

Method :

Grind red chillies , fenugreek seeds , mustard seeds , fennel seeds and onion seeds coarsely.Mix them with  turmeric powder and salt together in a bowl. Take out about 3 tsps in another small bowl and mix with the lime juice.'Wash, pat dry and slit the green chillies and remove the seeds. Fill the chillies with the spice and lime juice mix and keep aside .Squeeze all the water from chicken add the remaining spice mix , one cup oil , 2tb…

How to make Bhindi Masala / Bhindi Masala

Bhindi Masala is very deilcious and Best when served with chapatis/ phullas as a side dish with dal rice. Totally Indian way of preparing bhindi, with onions mixed in few spices , and stuffed in between the lady fingers, then are fried unitl they completely done.A super tasty , yumilicious and palatable bhindi masala, which I am sure will make you drool over it.......!

Lady finger or Okra as  it is also known as, is made in many ways,all have their version of presenting bhindi ,  in fact I too make it in 3 -4 ways , as I have posted two more recipes on Bhindi , this is my third variation of Bhindi.....which is bhindi masala or bhindi fry.

Bhindi Masala is also known as Tawa Bhindi Masala and Bhindi Masala Fry , It is a simple dish which you can make with an ease in your kitchen . So here is my recipe ....!


250gm Bhindi ( Lady Finger)
3-4 onions finely chopped 1-2  green chilly finely chopped
3/4 tsp cumin powder (jeera)
Pinch of turmeric powder (haldi)
1- 1 and 1/2 tsp cori…