Monday, 7 December 2015

Bajre ki Roti

Bajre ki Roti is one of popular flat breads in the state of Rajasthan, Haryana, Maharashtra and Gujarat in India. Bajra is one the most common grains consumed widely in rural India. Thickly rolled bajra ki roti has a nutty flavour and crunchy texture. Bajre ki roti goes well with white butter, ghee, jaggery, sabji, chutney, Karhi or curd. It has to be consumed preferably in winter to avoid any digestive problems.

Thursday, 26 November 2015

Raw Spring Onion Chutney recipe, spring onion and tomato chutney recipe

Raw Spring Onion Chutney
Raw spring onion chutney is a simple and yummy chutney recipe made with goodness of raw spring onions and raw tomatoes. It has a unique taste and flavour. People who like raw spring onions in salad will definitely love to eat this chutney. It taste great when a little melted ghee is added to it when eating.

Wednesday, 18 November 2015

Karonda Green Chilly Recipe

Karonda green chilly is a good combination to prepare a sour and pungent recipe. Karonda a white pink shaded berry grows on a thorny bush. Karonda green chilly is a yummiest and tangy flavored recipe eaten in North India. It is very simple and quick to prepare. It will remain fresh even after one week if kept refrigerated. 

Tuesday, 17 November 2015

Bread Potato Rolls recipe, bread rolls with stuffed potatoes

Bread rolls stuffed with potato filling makes a delicious and tempting snack with evening tea. It is a very popular North Indian snack and can also be served as an appetizer. These roll are always easy in making and sometimes a quick school tiffin for children if you have boiled potato ready. These roll are very crispy and crunchy from outside, creamy soft and spicy inside. A delicious way to use leftover boiled potatoes. Potato stuffing is almost similar what we use for making aloo parathas or grilled potato sandwiches.

Bread Potato Rolls
Ingredients
Bread Slices – 4
Boiled Potato – 2
Black pepper powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Green chilly – 1 (finely chopped)
Chopped Coriander leaves -- 1 tsp
Mango powder- 1/2 tsp
Chaat Masala – 1/4 tsp
Salt to taste
Oil for Frying

Method
Mix boiled potato, black pepper powder, red chilli powder, mango powder, chaat masala, chopped green chilly, chopped coriander leaves and salt in a bowl. Taste and add more spices if required. Make medium sized rolls of the mixture (The size of the potato rolls will depend on the size of the bread you are using). Take a bread slice and dampen it with water in a plate. Press the bread slice on your palm to squeeze out the excess water. Place the filling in the center of the bread and mold the bread to cover it all around. Prepare all the bread rolls this way and keep aside. Heat oil in a kadai or frying pan. Fry the bread rolls until they become crisp and golden brown in colour turning in between. Remove from the kadai with the slotted spoon. Place the rolls on an absorbent paper to remove excess oil. Serve hot with tomato sauce, green chutney or tamarind chutney.

Wednesday, 4 November 2015

Besan suji cheela recipe, Besan Suji Cheela stuffed with Soya paneer bhurji

Besan suji cheela stuffed with soya paneer bhurji is a tasty and nutritious dish for Indian breakfast. It can also be eaten as an appetizer in parties, an evening snack with a cup of tea or even as a school lunch box. This cheela is filled with soya paneer bhurji making it a healthy meal/snack for all age groups.
Besan Suji Cheela

Ingredients
Besan (gram flour) – 1 cup
Suji (Semolina) – 1/2 cup
Grated Paneer (cottage cheese) – 1/4 cup
Soya granules – 1/4 cup
Chopped onions -- 2 tbsp
Chopped coriander leaves – 1 tbsp
Chopped green chillies – 1 tsp
Red Chilli powder – 1/2 tsp
Ajwain (carom seeds) – 1/4 tsp
Oil for frying
Salt to taste

Method
Add soya granules in warm water. Seqeeze excess water and keep aside. Heat one table spoon oil in a pan. Add chopped onions and saute till translucent. Add soya grnules and cook for two minutes. Add grated paneer, green chillies and salt. Mix well and cook for another two minutes. Add chopped coriander leaves and keep aside. In a bowl mix together besan, suji, red chilli powder, salt and ajwain. Add water to make a batter of puring consistency. Heat a non stick tawa. Drizzle few drops of oil to make the tawa greasy. Pour a ladle full of batter on tawa and spread it evenly using back of the laddle. Cook the cheela on both sides using little oil till it gets crspy. Place a portion of the filling along center diameter of the cheela and fold it length wise as shown in photos. Serve hot with green coriander chutney or tomato sauce. 

Bhature recipe (Bhatura recipe), how to make chole bhature

Bhatura is one of the most popular breakfast dish around north-west India and other parts of the country. It is an all time favourite fried bread from Punjab made with maida served with chole, sliced onions, carrot pickle and raita. Bhatura is an inseparable member of famous Punjabi dish “Chole Bhature”. It is also a perfect meal for a weekend afternoon. It is easy to make at home. So try this recipe and share your experience with me. Here you can read about chole recipe.
Bhature

Ingredients
Maida – 2 cups
Suji (Semolina) – 2 tbsp
Curd – 1/4 cup
Sugar – 1/4 tsp
Baking powder – 1/2 tsp
Oil – 1 tbsp
Salt to taste
Oil for frying

Method
Combine all the ingredients (except oil) in a bowl and mix well. Add water and mix gradually to make a soft dough by light kneading. Add oil into the dough and cover the dough with a wet cloth. Keep aside in a warm place overnight (or for 5-6 hours) to allow fermentation to take place. Next morning, divide the dough into lemon sized balls. Grease your palms with a little oil and flatten each ball into a circle of 5” diameter. It should not be too thick or too thin. Heat oil in a kadai and deep fry the bhatura, one at a time on high heat till light brown on both sides. Remove on an absorbent paper. Serve hot with chole, raita, sliced onions or salad of your choice.

Monday, 2 November 2015

Onion tomato chutney recipe

Onion tomato chutney is one of the easiest chutney recipes to make and tastes really yummy. This is a hot and spicy chutney and it goes well with any meal. You can serve it with chapatis, puris or parathas. It can also be used as bread spread. You can prepare this and keep it in the refrigerator for 3 - 4 days.
Onion Tomato Chutney
Ingredients
Tomatoes – 3
Onions – 2
Cumin Seeds – 1/4 tsp
Red Chilli Powder – 1 tsp
Oil – 2 tbsp
Salt to taste

Method
Peel and chop onions finely. Chop tomatoes roughly and blend them to a puree in a mixer. Heat oil in a pan. Add cumin seeds and let them brown. Add chopped onions and saute till light brown in colour. Add tomato puree, red chilli powder and salt. Mix well and saute for 3-4 minutes. Cook till oil separates. Add little water if required to get the desired consistency. Serve with any meal.

Wednesday, 14 October 2015

Aloo tamatar sabji recipe (Potato tomato curry for fasting/Navratri Vrat

Aloo tamatar sabji (Potato tomato curry for fasting or Navratri Vrat) is very simple and easy to make. This sabji is regularly cooked in North Indian kitchens and very famous dish for Navratri or any other fasting days. It is prepared without onion-garlic and heavy spices. This sabzi can also be prepared during non fasting days too just add normal salt instead of sendha namak and serve with chapatis or puris.

Aloo tamatar sabji
Ingredients
Potatoes – 4 (medium)
Tomatoes -- 4 to 5 (medium)
Cumin Seeds – 1 tsp
Red Chilli Powder – 1/2 tsp
Oil – 1 tbsp
Chopped Coriander Leaves -- 1 tbsp
Sendha Namak to taste (Rock Salt)

Method
Boil the potatoes till they are cooked, peel and roughly mash them. Grind the tomatoes into fine paste. Heat oil in a pan. Add cumin seeds and let them crackle. Add tomato paste, red chilli powder and salt. Cook till oil starts leaving the masala. Add roughly mashed potatoes and stir. Add 1 cup of water and cook for for 7-8 minutes. Add more salt and water if required. Simmer for 4-5 minutes till you get your desired consistency. Garnish with coriander leaves. Serve with vrat ki roti or puri.

Tuesday, 13 October 2015

Kuttu ki puri recipe for fasting/Navratri Vrat

Kuttu ki puri (for fasting/Navratri Vrat) is the most famous dish enjoyed during fasting days as grains are not eaten. It is an easy recipe to make. These puri goes very well with aloo ki sabji or curd and digest very easily. These puris have a very different taste and an earthly flavor. Try these yummy and crunchy puris.

Kuttu ki puri
Ingredients
Kuttu ka Atta (Buckwheat flour) – 250 gms
Salt to taste (Senda Namak)
Cumin Seeds – 1/2 tsp
Oil for deep frying

Method
Mix kuttu ka atta, cumin seeds and salt. Add water to make a smooth and pliable dough. Cover and leave to rest for 10 minutes. Divide the dough into lemon sized balls using little oil on your palms. Take a ball and roll it into a circle (dough ball can also be patted with wet hands to form a puri). Roll all the balls and keep ready for frying. Heat oil in a kadai. Place one puri at a time in the kadai and press it with a slotted spoon in the center so that it puffs up. Turn the puri and fry till light brown and crisp. Remove from the kadai with the slotted spoon. Place the puri on an absorbent paper to remove excess oil. Fry remaining puris in the same way. Serve hot with aloo ki sabji, curd or green chutney.







































Kuttu is extremely high in easily digestible protein. Kuttu is good for the heart and is rich in magnesium. Kuttu contain fiber thus it is used in diet of person having digestive problems. It is gluten free and can be used as a good alternative to wheat and other grains. 

Rice Paratha recipe from leftover rice

Rice paratha recipe is a great way to use left-over steamed rice, jeera rice or pulao. Rice paratha is very popular paratha in North India. It is very crispy and crunchy in taste. Children will love these yummy parathas. Recipe of theses parathas is very easy and simple. The paratha is stuffed with seasoned leftover rice.

Rice Paratha
Ingredients
For Dough
Wheat Flour – 2 cup
Ghee – 1 tsp
Salt to taste

For stuffing
Cooked Rice – 1 cup
Oil – 2 tsp
Chopped Onions – 1 (medium sized)
Cumin Seeds – 1/2 tsp
Chopped Coriander leaves – 1 tbsp
Chopped Green chillies – 2
Red Chilli Powder – 1 tsp
Mango Powder - 1/4 tsp
Oil/Ghee for frying

Method
Mix flour with a little salt. Add ghee and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Heat oil in a pan and add cumin seeds. When cumin seeds crackle, add onions and saute for 2 minutes. Add green chillies, red chilli powder, cooked rice and salt, mix well. Add mango powder and coriander leaves. Mix well and keep aside. Divide the dough into mediun size balls. Take a ball and roll it into a circle like a chapati using little flour for dusting. Put some prepared mixture in the centre. Join all the edges of the dough (rolled chapati) to seal mixture in the centre and press with your palm. Roll it again like a chapati (about 6 inches in diameter) using little flour for dusting. Fry the paratha on a hot tawa using oil/ghee on both sides until brown spots appear. Likewise make remaining parathas. Serve hot with pickle, curd, butter or tea. 

Thursday, 24 September 2015

Chatpate Matar recipe (kulche wale matar)

Chatpate Matar is a famous North Indian dish usually eaten with kulchas. Chatpate matar is a delicious spicy snack. It can be served as a chaat or with kulckas/chapatis.
Chatpate Matar


















Ingredients
Matar (White Peas) – 250 gms
Chopped Onions – 2 (medium sized)
Tomatoes – 3 (medium sized)
Chopped Green Chillies – 1/2 tsp
Finely Chopped Ginger – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Mango Powder – 1/4 tsp
Rosted Cumin Seeds – 1/4 tsp
Black Salt – 1/4 tsp
Coriander Chutney – 1 tsp
Tamarind Pulp – 1 tsp
Lemon Juice – 1 tsp
Chopped Coriander Leaves – 2 tsp
Salt to taste

Method
Wash and soak matar in enough water overnight (6-8 hours). Next day discard the soaking water. Boil matar with fresh water and little salt in a pressure cooker. Let the steam stopped before opening the pressure cooker. Matar should be soft and tender. Let the matar and drain the excess water if any. Take boiled matar in a bowl. Add chopped onions, tomatoes, green chillies and ginger. Now put red chilli powder, mango powder, roster cumin seeds and balck salt. Add coriander chutney, tamarind pulp and lemon juice. Mix well and garnish with coriander leaves. Serve with kulchas, chapati or bread. 

Wednesday, 23 September 2015

Kachri Chutney recipe (Kachri ki Chutney


Kachri is a wild variety of cucumber, resembling a small melon. It has a tough outer skin and inside is kind of like a tomato. Kachri ki chutney is a famous food item in Rajasthan and Haryana. It is very easy to prepare. Red chillies, garlic and curd gives it a delicious, tangy and spicy taste.


Kachri Chutney



















Ingredients
Kachri – 100 gms
Curd – 50 gms
Red Chilli powder – 1 tsp
Garlic Cloves – 3-4
Salt to taste

Method
Wash kachri. Peel kachris. Check kachris by tasting, if any piece found bitter then discard it. Roughly chop all the kachris. Place all the ingredients into a grinder and grind to form a smooth paste. Now chutney is ready. Serve it with any meal and it can also be used as bread spread.



















Kachri has a great health benefit of being a stimulant, tonic and coolant. It is a protein rich vegetable.

Moth dal recipe (Moth Beans)

Moth dal is a very common in Indian cuisine and also known as Matki. This recipe is simple and easy to make. It is very healthy and popular in North Indian cuisine as a vegetarian diet. Moth dal is similar to whole moong dal in shape and size but it is brownish in colour. It is a classic Indian dish and home style recipe.
Moth Dal (Moth Beans)



















Ingredients
Moth Dal – 200 gms
Chopped Onions -- 2 (medium sized)
Chopped Tomatoes -- 3 (medium sized)
Chopped Garlic -- 2 tsp
Chopped Ginger -- 2 tsp
Cumin Seeds – 1 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala Powder – 1/2 tsp
Mango powder – 1/2 tsp
Oil – 2 tbsp
Coriander leaves for garnishing
Salt to taste

Method
Wash moth and soak in enough water for 3-4 hours. Discard the soaking water and add moth in a pressure cooker with fresh water. Boil moth with little salt for 4 -5 whistles. Now heat oil in pan and add cumin seeds and let them browned. Add chopped ginger and garlic paste and saute for few seconds. Add onions and saute till they get golden brown colour. Add chopped tomatoes and saute for 4-5 minutes. Add turmeric powder, red chilli powder, dhania powder, and garam masala powder  Cook till oil starts leaving the masala. Add this masala to boiled moth dal. Let the dal simmer for 5 minutes. Add more salt and water if required. Simmer for 5 -10 minutes till you get your desired consistency. Add mango powder and mix. Garnish with coriander leaves. Serve moth dal with rice, roti or parathas.


Moth dal is highly nutritious member of legume family. It is a good source of cholesterol-lowering fiber. It contain high levels of proteins and also a good source of dietary fiber, potassium and iron.

Thursday, 27 August 2015

Raw Onion Chutney

Raw onion chutney is very simple chutney. People who like raw onion will definitely love to eat it as it is prepared with raw onions only. It taste great when a little melted ghee is added to it when eating.

Ingredients
Chopped Onions – 2 (Big)
Chopped Green Chillies – 4 to 5
Lemon Juice – 1/2 tsp (optional)
Salt to taste

Method
Grind onions, green chillies and lemon juice in a blender to a coarse chutney. Do not grind it longer as we need a chunky texture not a smooth paste. Add salt and mix well. Serve with roti-sabji or parathas-sabji. (Note: Red chili powder can also be used in place of green chillies).

Onions are very low in calories and fats. They contain beneficial nutrients like vitamins, minerals and antioxidants. 

Karonde Ki Chutney

Karonda is a white pink shaded berry grows on a thorny bush during monsoon season. Karonde ki chutney is a sweet and sour fresh chutney eaten in North India. It just takes few minutes to prepare this chutney. It is very tasty and can be served with any Indian meal or fried snacks. It will remain fresh even after one week if kept refrigerated.


Karonde Ki Chutney
















Ingredients
Karonde (Carissa Carandas) – 100 gms
Chopped Onion – 1 (Optional)
Chopped Green Chillies – 3 to 4
Cumin Seeds -- 1/4 tsp
Sugar – 1/2 tsp
Salt to taste

Method
Wash karonde. Split them into two and remove seeds. Place all the ingredients into a grinder and grind to form a smooth paste. Now chutney is ready. Serve it with any meal or snacks. Keep it refrigerated.

Karonda is a rich source of iron. It contains a fair amount of Vitamin C and therefore is an antiscorbutic. It is very useful for cure of anemia. It is also good in bad digestion, stomach pain and constipation.

Guava Chutney (Amrood ki chutney)

Guava (Amrood) is the most common and popular Indian fruit. Guava Chutney is made with fresh Guava. It is very easy to prepare but has a delicious taste. This chutney is very healthy due to its high nutritional value. This chutney can be served with any Indian meal or it can also be used as bread spread.
Guava Chutney
















Ingredients
Guava (Amrood) – 4
Garlic clove – 4
Red Chilli powder – 1/2 tsp
Curd -- 2 tbsp
Mango powder – 1/4 tsp
Black salt – 1/4 tsp
Salt to taste

Method
Cut guavas into 4 pieces and remove the seeds. Now chop each piece of guava into small pieces. Put all the ingredients into a grinder and grind them well to form a smooth and thick paste. Add little water if required. Now chutney is ready. Serve guava chutney with roti or parathas.

















Guava is considered one of the healthiest fruits due to its high nutritional value. It is a powerhouse of vitamins and minerals. It is a rich source of Vitamin C. 

Thursday, 30 July 2015

Moong Dal Puri

Moong Dal Puri
Ingredients
For Dough
Wheat Flour – 2 cup
Oil – 1 tsp
Salt to taste
For stuffing
Moong Dal (without skin) – 1/2 cup
Oil – 2 tbsp
Cumin seeds – 1/2 tsp
Coriander powder – 1/2 tsp
Chat Masala – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Salt to taste
Oil for frying

Method
Wash and soak moong dal in enough water for 4-5 hours. Drain the moong dal. Heat oil in a pan. Add cumin seeds and let them crackle. Add the drained moong dal and saute for 3-4 minutes. Add coriander powder, red chilli powder, chat masala and little salt. Mix well and slightly crush the dal with the back of a stirring spoon. Cook till masala become dry. Remove from the heat and let it cool. Mix flour with a little salt. Add oil and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Heat oil in a kadai for frying. Divide the dough into lemon sized balls. Take a ball and roll it into a circle. Put some prepared mixture in the center. Join all the edges of the dough (rolled puri) to seal mixture in the center and press with your palm. Roll it again like a puri (about 4-5 inches in diameter) using little flour for dusting. Deep fry the puri in kadai till golden brown and crisp. Drain and place the puri on an absorbent paper to remove excess oil. Prepare remaining puris in the same way. Serve hot with pickle, raita or sabji.

Wednesday, 29 July 2015

Torai Masala



Torai Masala
























Ingredients
Torai – 400 gms
Chopped Onions – 2 (medium size)
Chopped Tomatoes – 2 (medium size)
Oil – 4 tbsp
Cumin seeds – 1/2 tsp
Red Chilli powder – 1 tsp
Ciriander powder -- 2 tsp
Turmeric powder – 1/2 tsp
Mango powder – 1 tsp
Salt to taste

Method
Wash, peel and cut the torai in into 1/2 inch pieces. Heat oil in a kadai. Add cumin seeds, let them crackle and change their colour. Add chopped onions and saute till light brown in colour. Add tomatoes and saute for 4-5 minutes. Add torai. Sprinkle turmeric powder, red chilli powder and coriander powder. Mix well and cook covered on low heat stiring in between. When torai is cooked, add mango powder and salt. Mix well and cook for 2-3 minutes on high heat. Serve torai masala with chapatis.