Monday, 11 November 2013

Mattar Mushroom# Green Peas Mushroom Sabzi

Small tiny white umbrella's are so cute and full for nutrition that it's very hard not to love them. Yes, I am talking about mushrooms. It is nature's super food full with protein, carbohydrate, vitamin D, Iron, immunity booster are few of the nutritional qualities of this nature's gift. There is a wide variety of mushroom available in market with different taste, texture and qualities. In India white button mushrooms are easily available in vegetable market and we all love it in our family.

When in mood B prepares his classic "stuffed mushrooms" as a starter dish for us. Otherwise I often prepare mix veg with mushroom or mattar mushroom. 

Let me share this easy Mattar mushroom recipe.


  • 200gms white button mushroom
  • 100gms green peas
  • 1 medium chopped onion
  • 2 medium chopped tomatoes
  • 1 tsp ginger garlic paste
  • 1/2 tsp chilli powder
  • 1/2 tsp coriander/dhaniya powder
  • 1/2 tsp Cumin/jeera powder
  • 1/2 tsp turmeric/haldi powder
  • 1/2 tsp garam masala
  • Salt as per taste
  • 2 tsp oil
  • chopped fresh coriander for garnishing.
Step by step instructions for preparing Mattar Mushroom:-

  • Wash mushrooms under flowing water for some time to remove dust and mud particles completely.
  • Chop Mushroom, onion, tomatoes and keep it aside.
  • In a wok/kadhai heat oil.
  • Add chopped onion and cook for some time until they become translucent.
  • Add chopped tomatoes and cook for another 3-4 minutes, until tomatoes are soft and cooked.
  • Add turmeric, salt, chilli, coriander powder, jeera powder, garam masala and mix well.
  • Add green peas and cook for another 3-4 mins.
  • Add chopped mushrooms and mix well. No need to add water as mushrooms leaves water which is enough for cooking all the veggies.
  • Cover  wok with a lid and cook it for another 7-10 minutes.
  • Once water completely evaporates and veggies are completely cooked, turn off the gas.
  • Transfer it to a serving bowl and garnish with fresh chopped coriander.
  • Server with chapati and parantha.

Hope you like it. Do try and share your experience with us.

Happy Cooking!!

Monday, 21 October 2013

Fluffy Soft Eggless PanCake

I have a big list of to-do's and things to try, so here is the latest completed item from things to try.

Couple of months back McDonald's has started their breakfast menu only at few selected stores and this got added in my things to try list as until them I had never taste pancake or was not aware how they even look like.  As McDonald's breakfast menu is being served only between 7 am to 11 am and I can never think of going out of my house so early on a weekend. So B and I waited for a long time and finally I got a chance to had them as by chance we were there early and breakfast menu was still available in McDonalds.

So we ordered  two Mc-egg burgers and one plate hot pancake with maple syrup. First look at pancake made me thought ohh...they are very similar to the "meethe aatte ka puRa" that my mom used to make for us during rainy season with sunf/ fennel seeds. After finding all these similarities I was quite sure in my mind that I want to try it at home. So my search started and ended at Rak's recipe.

Ok, so let's get started :)

  • 1 cup all purpose flour/ Maida
  • 1 cup milk
  • 1 tsp baking powder
  • 1 Tsp sugar
  • pinch of salt
  • 1 tsp oil
  • Butter and Maple syrup/ Honey for topping

Steps by step instructions for Eggless Pancake:

  • Mix Maida, baking powder, salt, sugar and milk  with a whisk in a deep bowl.
  • Keep it aside for 10 -15 minutes and then give it a quick mix once again.
  • In the mean while heat non stick pan for until it's hot. Once hot turn off the gas and leave  it for 5 minutes.
  • Turn on the heat of non stick pan and set it to Medium.
  • Grease your pan with oil.
  • Now pour one big ladle of batter in the pan and do not spread.
  • Wait until bubbles are gone and pancake changes its color to golden brown. Flip it carefully. You can cover it with a lid for few minutes, this makes pancake extra soft.
  • Let another side get cooked and then transfer it to a serving plate.
  • Serve hot with butter and maple syrup/ honey or syrup of your choice.
  • You can serve cut fruits like banana, apple and any other fruit of your choice along with it.
  • B loved it so much that now he frequently requests pancakes in the morning.
You can make this pancake with atta/ wheat flour, just increase the quantity of milk to get dosa like batter consistency.

I like eating pancake with scrambled egg more than fruits, as now smell problem is gone, but you can make your own choice.

Do share you comments and suggestions and they help me in improving my cooking skills.

Till then happy cooking and healthy living!

Saturday, 21 September 2013

Choco Chip Chocolate Cake # Chocolate Cake

Happiness is in small things, how true this statement is :)

I do not remember having any B'day party with friends on my birthday. But my Dad use to make sure that we as a family celebrate this day as a very special day among immediate family members. He will bring home all the food items that we request him, while coming from office, such as pastry, chips, snack, sweets, ice cream, cold drinks, yes cold drink as it was not common those days :0  But yes, no going to Restaurant or calling neighbors for B'day or give and take of B'day gift business. B'days were special small family affair and still are in our house :).

Today is my eldest sis B'day and from last few days debt was going in my mind, what to bake on this special day?? a cake or cookies. And I finally decided that what could be better than a cake specially for her. I know I can not share even a single piece with her becoz of the physical distance, but still sharing it with through this virtual world and through  my thoughts as there is no distance that way :)

Happy Birth Day Di!


- 50 gm butter at room temperature.
- 1/3 cup powdered sugar
- 1 cup all purpose flour (APF)/Maida
- 2 eggs
- few drops of vanilla essence.
-  1/2 cup choco chips optional
- 3 TSP chocolate powder
- 1 tsp baking powder
- 5 Tsp milk

Step by step guide for preparing Choco Chip Chocolate Cake:-

- Sieve APF , chocolate powder , baking powder well and keep it aside.
- In a bowl mix butter, powered sugar until it becomes creamy.
- Add few drops of vanilla essence.
- Add 2 eggs, yes with yellow yolk :) and mix it well until fluffy.
- Now slowly add sieved flour and mix it well.
- Add little by little milk if cake batter is too thick.
- Apply butter on a bake pan and sprinkle some flour, by doing this cake will come out easily from the pan.
- Transfer cake mix to the baking pan.
- Preheat oven at 170 C.
- Bake it at 170 C for 30-35 minutes.
-  Once baked test it by inserting one toothpick and if it comes out clean it means cake is baked completely.
- Let it stand and cool.
- Once it comes on room temperature cake will come out easily from the pan.
- Cut it into pieces and celebrate the occasion :)
- It's soft and moist and perfect for the occasion.
Isn't it easy and simple :)

Happy occasions!, happy cooking.

Coriander Mint Chutney # Dhaniya Pudina Chutney # Indian Dip # Green Chutney

Coriander chutney often called as Dhaniya Pudina chutney or Green chutney is very common dip often used to compliment evening snacks in India. My elder sisters and Mom use to prepare it to very often.

It is so easy, simple and can be prepared in couple of minutes. For some reason I am not a big fan of tomato ketchup and coriander mint chutney is one of my favorite :)


- 1 cup washed and chopped Coriander leaves
- 1/2 cup chopped mint leaves
- small piece of ginger
- salt as per taste
- 1 tsp dry mango powder/ raw mango it you can get
- 1 green chilli
- 1 small chopped Onion.
- 1 tsp anaar dana - Optional
- 3-4 walnut pieces - Optional
- Water very little

Steps to prepare Coriander Mint Chutney

- Add every thing to the Mixer/Pulse.
- Add very little water or only when you are not able to grind it without that.
- Grind it well and you will get a thick paste.
- Chutney is ready.
- Transfer it to a clean and dry bowl. You can keep it refrigerated for 3-4 days.
- Server it with Pakora, Sandwich, Parantha or even Dosa, anything you like.

Happy cooking :)

Thursday, 6 June 2013

Quick and simple Bhel : 10 minute bhel

I was craving for some thing hot and spicy the moment, I started from home after work and was debating in my mind what will I cook or eat to satisfy this evening hunger. And to my relief , the moment  I reached home I saw this pack of puffed rice sitting on breakfast table . I knew it then and there what I am going to eat and enjoy this lovely Bangalore weather.

I prepared a hot cup of strong  tea to compliment this chat pat bhel to satisfy my hunger.

Here is the quick recipe:-

Serves: 1 person, increase ingredient proportion if you are making it for more people.

1 cup puff rice
1 small chopped onion
1 small copped green chilly
Salt as per taste
1 tsp chopped coriander
1 tsp lemon juice
2 tsp  zero number sev/ nameek / I used MTR namkeen

Optional/ Good to have :)
2-3 drops of mustard oil.
1 tsp boondi
1 tsp corn flakes ( use any type flavored sweet or plain)
1 tsp lemon juice.
1 tsp tomato
1 tsp roasted groundnut
Add any other nameek/ mixture/ vegetables like chopped cucumber, grated carrot if  you want. You can play with it as per your taste and interest.


-Mix all ingredients in a bowl.
-Add lemon juice
-Garnish with chopped coriander.

This helps to control quick hunger. experiment with it as per your taste and you will love it.

Happy cooking and enjoy namma Bangalore weather.

Wednesday, 22 May 2013

Starter / Snack: Potato Cheese Ball

Fried snacks never fail in attracting me towards them. During one of our team lunch, I had these jalapeno cheese balls at Prost ( new restaurant in Kormangala). They were crispy from outside with melting cheese inside them...  mmmm...  it was yumm.

I wanted to try them at home and got the chance in the same week, as my younger sister was coming to our home. So, I did all the preparations in advance, so that I can spend more time with her and less in kitchen... sister's talk a lot .. you know.. :). I prepared same for evening snacks for kids during my home visit and it was an instant hit at home. I think all kids love potato and are never conscious or afraid of gaining weight.Love childhood!

Sorry, I do not have nay picture as before camera is ready to say cheese these cheese balls get disappear.


  • 6-7 boiled potatoes
  • 5-6 white/brown bread slices
  • Grated mozrella/ cheddar cheese
  • salt as per taste
  • 2 tsp chopped coriander( optional)
  • 4 tsp sweet corns (optional)
  • Oil for deep frying.

Step by step process:

  • Take boiled potatoes, add bread slices in a bowl and mash them properly.
  • Add salt as per taste and mix it well.
  • Divide potato mix in equal portions and make small balls.
  • Make a small hole in the potato ball and add some grated cheese.
  • Roll it once again to make sure cheese is not coming out.
  • Let them cool for an hour in refrigerator.
  • Heat oil for deep frying.
  • Deep fry until light brown and crispy.
  • Serve them with cheese dip or mint chutney.

  • Roll potato ball in bread crumbs before frying this will make this extra crispy. 
  • You can add boiled veggies like carrot, beans or sweet corn in the potato mix.

You can serve them as starter or enjoy them as evening snack with evening cup of tea. Also, you can make them in advance and can deep fry these potato cheese balls when your guests arrive. By doing this you not only save time  but get plenty of time to spend with your lovely guests and family during those special moments.

Keep cooking and enjoy life!

Sunday, 14 April 2013

Khoya Sooji Ladoo

For Baisakhi I wanted to prepare some sweets to celebrate this festival. As, I have stopped buying sweets from market for any festival and I wanted to stick to my own policy and rule. By doing this not only I am learning new recipes, but the most important thing is that I am making sure that my family is eating healthy and there is no food adulteration. I want to stop outside food as much as I can.

For this  Baisakhi I prepared Khoya Sooji Ladoo's as they are very easy to prepare in fact you can prepare them in 10 -15 minutes. I found this easy recipe from Preety's Kitchen

So  let's get started and learn how to prepare khoya sooji ladoo at home.

  • 1 cup Sooji/semolina
  • 1 cup khoya
  • 1 cup powdered sugar
  • 1/2 cup desi ghee
  • 1 tsp eliachi powder
  • 3 tsp chopped cashew nuts, almonds.

Step by step guide to prepare Khoya Sooji Ladoo:
  •  Heat ghee in a pan.
  • Add sooji and fry it until it turns light brown in colour. Remove it in a bowl.
  • Take same pan and fry khoya until it becomes loose and soft.
  • Mix Sooji and khoya in one bowl.Let it cool for some time but do not bring it to room temperature.
  • Add sugar, elaichi, chopped nuts and mix it well.
  • Take fist full mixture in your hand and make round balls from it. You may need to apply some pressure using your hands while making balls.
  • Garnish with pistachio or chopped almonds.
  • You can store then for 7 days in refrigerator.

                                                               Happy Basant Panchami
  • Do not over fry sooji and khoya.
  • Do not bring mixture to room temperature as it will be difficult to give it make round shape.
  • Do not add sugar when mixture is very hot.

Sending it to participate in zestysouthindiankitchen giveaway and you may like checking out 27coupons .

Happy Cooking and be safe!

Other ladoo recipes:

Besan Ladoo

Monday, 18 March 2013

Maida Matar/ Namkeen Mathari/matthi

Happiness lies in small things. To make me happy you can give me a bowl full of maida matar or namkeen mathari with mango pickle. Few years back, during my home visit, which used  to be every three months from Bangalore to Ambala, I would buy namkeen mathari for office colleagues and for off course for myself from Ambala.  The best thing about mathari/matar is that you can store them in an air tight container for at least 15 days.

When I was very young, every year before Guru Nanak Dev Ji's Birth day in December and before  Guru Gobin Singh ji's Jayanthi in January, sikh community in our locality would start prabhat feri's at least 10 days in advance and would go to different houses in wee hours of the morning. For prasad that we need to give to sangat  my parents and elder sisters would prepare small pink paper packets of balushai and namkeen mathari, so that they can serve it to sangat in the morning along with tea or milk. As prabaht feri goes to a number of houses in the morning and sangat obviously can not eat everything what is offered to them, so this small packet was an easy thing for them to take back home. Since, I have moved to Bangalore, till now  I  haven't got a single chance to see such prabhat feri and I miss it when ever these festivals come.

  Nameekn Mathari

OK, I told you a enough stories about my childhood, lets come to present :). Recently I came to know that B loves maida matar and this is his childhood favorite snack, as my MIL used to prepare it for him. The way to a man's heart is through his tummy :) so I thought why not prepare them at home . By doing this I will be sure about every thing that has been used for making this snack is healthy and of good quality...from flour to oil every thing.

I prepared a small batch of both maida matar and tinny namkeen  mathari as they are just different shapes and you can prepare then using same dough.

So here is the easy 30 minute recipe for madia matar and namkeen mathari:


  • 2 + 1/2 cup Maida/All purpose flour
  • Salt as per taste
  • 1 tsb carom seeds
  • 4 tsp ghee/dalda/vegetable oil
  • 1/2 cup water
  • Oil for deep drying

                                                           Nameekn Mathari

Step by step process for preparing namkeen matar/mathari:

  • Mix maida, carom seeds, salt, ghee in a bowl.
  • Add very little water at a time and make very stiff dough.  Cover it and keep it aside for 10-15 minutes.
  • NOTE: Use very less water while making dough.
  • Divide this dough in small lemon size balls.
  • Dip one ball in little bit of the oil and roll in round, oval any shape you like using rolling pin. Then cut them in long strips using a knife.
  • For making tinny mathari, make one peanut size ball and press it with your figures tips to give it mathari shape.
  • Heat oil in a kadhai/wok on low heat and start frying matar strips and mathari's on low - medium heat, until they are light brown in color. 
  • NOTE: Be patient and do not be tempted to increase heat to High. Frying process should take 10-15 minutes for each batch to get evenly cooked and crispy matar/ mathari.
  • Take them out on the tissue paper to remove excess oil.
  • let them cool and come to room temperature. You can store them in air tight container and enjoy them with your evening cup of  tea and coffee Try them with mango/lemon pickle, I can assure you that  you will love this combination.
  • Sprinkle little bit chat masala  if you like and this will take it to another level.

                                                                       Maida Matar

Saturday, 16 March 2013

Punjabi Samosa

I love and miss my childhood days so much, that some time I think why did I grow up. I know we all want to go back to older days if god grants our wish :).

I want to be kid once again and relive that time... any idea when will this time machine come :) ??

In Ambala ( my hometown), almost all sweet shops prepared samosa in the evening. Their workers will be sitting outside the shops with big thaal ( a very big plate) in front of them, in which they will be kneading dough for samosa and in another thaal  they will be preparing spicy potato filling. They generally start this process by 3.00 pm and around 4.00pm  ( tea time in most of the families) they will start frying then in a huge kadhai/wok in front of the shoppers, like us to attract towards their shops.

During those days samosa was a must snack for me and my sisters with our evening tea. We used to get  5 samosa's for mere 10 Rs. Isn't it cheap, but now time has changed and we get 1 for 15 Rs each, on top of it they are not so fresh, generally prepared in the morning or one day before. Sitting in glass shelves and trying hard to attract customers toward them. Writing about samosa has taken me back to older days and so many memories are now running in front of my eyes. Ahh.. I know you are also going through your memory lanes along with me while reading this... let's stop here and concentrate on Samosa recipe :)

So, let's get started and make this easy peasy Punjabi Samosa. It's so easy and simple that you can make it very easily at home. You can enjoy this evening snack with a hot cup of coffee/tea. Even you can make small samosa's and can use them as starter for your lunch/dinner party. In fact you can replace potato filling with some innovative filling of yours like paneer, matar ( green peas) etc..

But here, I  am talking about the basic aaloo ka samosa that has already won every one's heart and will keep on wining in future as well.


For Samosa Dough:

  • 2 and 1/2 cup Maida / All purpose flour
  • 4 tsp desi ghee/dalda/ vegetable oil 
  • 1 tsp carom seeds
  • 1/2 cup water 
  • 1 tsp salt
  • Oil for deep frying

For Samosa Filling:

  • 3-4 big boiled potatoes
  • 2 tsp cumin seeds
  • 1 tsp amchur/ dry mango powder
  • 1 tsp red chilli powder
  • 3 tsp chopped coriander
  • 1 tsp black pomogranate seeds
  • 1 tsp coriander seeds
  • 1 tsp dhaniya/coriander powder
  • 2 tsp chopped green chilli/optional
  • Salt as per taste

Step by Step process for Making Crispy Punjabi Samosa:

Steps for making dough:

  • Mix maida, carom seeds, salt, ghee in a bowl.
  • Add very little water at a time and make very tight dough.  Cover it and keep it aside for 10-15 minutes.
  • NOTE: Use very less water as much you can while making dough
Steps for spicy potato filling:
  • Mash boiled potatoes with your hands. We need few big chunks of boiled potato, so do not mash it finely.
  • In a wok/kadhai heat 3 tsp oil, add cumin seeds and let them sputter.
  • Add  mashed potatoes and mix well.
  • Add salt, red chilli, amchur powder, coriander powder and mix it well.
  • In another pan dry roast coriander seeds and pomegranate seeds. Turn off the heat and crush roasted seeds coarsely using rolling pin.
  • Add crushed seeds to potato mix and mix it very well.
  • Add chopped coriander and let this potato mixture cool for 10-20 minutes.
For making Samosa:
  • Make small lemon size balls from the dough.
  • Roll each portion of dough in oval shape using rolling pin and cut these oval shapes in 2 semi circle using a knife.
  • Now take one semi circle and apply some water on the straight edge. Hold this semis circle in your hand and fold the straight edge by bringing together the watered edges.
  • Seal the watered edges into a triangular pocket.
  • Fold the joint side of the triangular pocket little bit to give shape or make back bone of samosa, so that it can sit on a flat surface.
  • Fill potato mixture in the pocket and seal the upper edges.
  • Repeat same process with the rest of the dough and potato filling.
  • Heat oil in another wok/kadhai and deep dry samosas on low- medium heat for 10-15 minutes. Be patient , because samosa need to be deep fried on low heat so that they are properly cooked, cripsy and evenly browned. 
  • NOTE: Do not excess heat oil and do not bring it to smoky consistency. By over heating oil you will burn your samosa and they will not be crispy and cooked from inside. In fact this will form bubbles on the outer surface.
  • Fry them until they are evenly browned and then keep them on kitchen towel so that they can adsorb excess oil. 
  • Server them hot with mint and Tamarind chutney.

You can make samosa's in advance and can store them in refrigerator for one day. Deep fry them in the evening for your family and guests.

You can make other items like maida matar using Samosa dough and can use potato filling for aaloo parantha, even you can make aaloo sandwich with this filling :)

There is always one questions that keeps on coming in my mind that why during my childhood never gained weight despite of eating all these spicy fried samosa's. While now  these days  I am gaining weight even after drinking water and by breathing air. Am I super lazy now or was super active then :)

Sending it to participate in zestysouthindiankitchen giveaway and you may like checking out 27coupons .

Happy cooking!!

You may also like:

Coriander Mint Chutney

Saturday, 2 March 2013

Eggless whole wheat Tutti Frutti Cake

This Valentine B gifted me an Morphy Richards OTG and I am loving it :).This was on my wish list from last one year. Until now I used to bake cake in pressure cooker and was happy with the final outcome, but my OTG is making me even more happier when I am seeing the final outcome. The first thing that I baked in this was an egg-less tutti frutti cake, so that every one in the family can enjoy :) To make this cake extra healthy I used whole wheat flour along with multi purpose flour(maida).


  • 1 cup wholewheat flour
  • 1 cup multipurpose flour / maida
  • 1 cup milk powder
  • 1 cup powdered sugar
  • 1 cup milk
  • 1 cup refined oil
  • 1 tsp baking powder
  • 1/2tsp bakign soda.
  • 3 tsp colored tutti frutti

Steps by step recipe for Tutti Frutti Cake:

  • Sift wholewheat flour, maida, baking powder and baking soda together thrice.
  • Mix milk, powdered sugar and refined oil well till light.
  • Add mix flour to milk mix in three stages.
  • Take care not to make batter too runny or thin.
  • Add tutti frutti to batter.
  • Note: Dust tutti frutti with little flour before adding it to the batter. So, that it doesn't get settled on the bottom of the cake
  • Grease cake pan with oil and dust some flour to make sure cake comes out easily.
  • Pre-heat the oven to 250 C.
  • Put batter into the prepared cake pan and bake at 180 C for 35 to 40 minutes.
  • Check if cake is ready by inserting a toothpick or knife into the cake. If it comes out clean the cake is done.
  • Remove from the oven and let it cool.
  • Once it's cool down you can easily remove it from the cake pan.
  • Enjoy this soft, crumble cake.

Happy Cooking!

Monday, 18 February 2013

Lemon Rice using MTR Rice Sevai

In India variety of rice dishes are available and most of them belong to southern part of India. Since, my destiny has moved me to Bangalore, I am getting a chance to taste and learn these rice delicacies one by one.

Lemon rice is one of these rice delicacies that I know well and is good in taste and texture.The best thing about these variety of rice recipes is that you can prepare them in very less time once you have all the ingredients or I should say major ingredient called cool down boiled rice. In fact if  you have left over rice from lunch or dinner then that would be the BEST.

It's super easy to cook and tastes yummy, That I can guarantee :). So, lets get started and learn lemon rice using rice sevai.


Cooking time: Less than 30 minutes

  • 2 cup MTR rice Sevai / boiled rice on room temperature
  • 2 tsp groundnut
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1/2 tsp mustard seeds/ rai
  • 1/4 tsp or pinch of turmeric
  • Salt as per taste
  • 1 slit green chili
  • hand full curry leaves
  • 2 tsp lemon juice
  • pinch of hing/asafoetida
  • grated coconut /optional
  • 1-2 tsp oil
  • 5-6 slit cashews

Step by step guide for preparing lemon rice using MTR Rice Sevai:

  • Soak chana dal in water for 5 minutes in advance and keep it aside.
  • In a deep pan, boil water.
  • Add one tsp oil, rice sevai and give it a quick stir. Let it cook on  low-medium heat for 7-10 minutes until cooked.
  • Now drain excess water and run through cold water until water runs clear and keep them aside.
  • In a kadhai/wok heat oil.
  • Add hing/asofetida, mustard seeds and let then splutter.
  • Add groundnut, urad dal, soaked chana dal, split green chili, cashew and cook for another 1-2 minute on low-medium heat until they turn light brown.
  • Add curry leaves and salt .
  • Now add boiled rice sevai/ boiled rice and mix it well, cook for another 2-3 minutes.
  • Turn off the heat.
  • Add lemon juice and mix it well.
  • Garnish with chopped coriander and grated coconut.
  • serve with coconut chutney.
You can serve it as a side dish during lunch/dinner or even take it in tiffin box for lunch. Isn't it easy... :)

  • Add lemon juice only after turning off heat.
  • Rice sevai or rice should be cold.  Hot one can make it sticky.
  • You can remove chilly if your kid can not take spicy food.

Do share your experience and let me know if you like it and love it as much I do :)

Cooking is fun!

Sunday, 17 February 2013

Gujrati Khamman Dhokla

In evening, I was looking for some thing light and healthy for evening snack as morning breakfast of aaloo puri was very heavy on my tummy.  I searched my cook book and found this Dhokla recipe  ( recipe source neighbor aunt ). It's a very simple and easy to prepare and if you are calorie conscious then you are going to love it... :)

 From fellow bloggers only I learned that this is called khamman dhokla.

So let's get started and learn how to cook Gujrati Khamman Dhokla.. :)

  • 1 cup besan/ chickpea flour
  • 1/2cup curd/yogurt
  • 1 1/2 tsp sooji/semolina
  • 1/2 tsp turmeric
  • 2 tsp sugar
  • salt to taste
  • 1/2 tsp ginger green chilli paste.
  • 1 tsp eno fruit salt
  •  1 1/2 cup water.
  • 1 1/2 tsp lemon juice
For Tampering:
  • 1 tsp mustard seeds/ rai
  • few curry leaves
  • pinch of hing
  • 2 tsp oil

Steps by step guide for preparing Dhokla:

  • prepare lemon water by mixing 1 1/2 cup water, sugar, salt, lemon juice and keep it aside. We will need it twice :)
  • Take another bowl and add besan, curd, turmeric, sooji, ginger chili paste ,1/2 cup lemon water and mix well.
Note: You will get thick batter, similar to idli batter.
  • Grease idli plate/thali plate or you can use cake pan and keep it aside.
  • Add Eno fruit salt to batter and mix well. Batter will become double in size.
  • Pour this batter in greased pan and steam for 10 minute. 
Note: I use pressure cooker without weight/whistle for steaming
  • For proofing insert toothpick or knife. If knife comes out clean and batter is not sticking to it, then it's done.
  • Let it cool for some time.
  • For tampering, in a pan heat oil .
  • Add hing, mustard seeds, curry leaves, green chilies and cook for  2 minutes. 
  • Add 1 cup lemon water to tampering.
  • Pour this tampered water on cooked dhokla.
  • Garnish with chopped coriander leaves and grated coconut. Serve with mint chutney.

Sometime dhokla becomes dry. To make it moist and soft again  you can add more lemon water . 
Do you remember dholka that we get in restaurant is always soft and contains some amount of water. So always remember dhokla drinks lots of water :)

Happy Cooking!!

Monday, 11 February 2013

Kesar Kulfi

Ice cream is every one's favorite dessert ,especially during hot humid summer afternoon or to give you relief and sooth your brain from  hot wind during summer night.  All flavors are good but nothing can beat basic kulfi that every one has enjoyed during there childhood :)

I found this recipe by Chef Harpal from Master Chef Sanjeev Kapoor's group, it's so yummylicious easy to prepare ... :). I have prepared this kulfi a number of times till now and it's an instant hit with everyone in the family.


  • 500 ml full creme milk
  • 200 ml Amul milk creme
  • 1/2 cup sugar/as per taste
  • 2 tsp cardamom powder
  • chopped pista, kaju/cashew, badam/Almonds
  • 8-9 saffron strands/ kesar
  • 1/2 cup milk powder optional

Step by step guide to prepare Kesar Pista Kulfi:-

  • In a thick bottom vessel boil milk and then keep on stirring for 5-7 minutes on on low-medium heat.
  • Add sugar, cardamom powder,saffron, milk powder  to milk and mix well.
  • Turn off heat and transfer milk mix to another pan.
  • Add Amul milk creme, so that creme also gets cooked and raw smell goes off.
  • Add chopped pista, kaju, badam
  • Let it come to room temperature.
  • Pour this milk mix to kulfi mould and deep freeze for 6-8 hours.
  • To unmould keep kulfi mould under running water for 1-2 minutes, this will help in removing kulfi from mould easily.
  • While serving garnish with Saffron strands and server chilled.

  • To get best color from saffron, soak saffron strands in  3-4 tsp cold milk before pouring it in milk mix.
  • Do not add milk creme while boiling. Add it slowly and mix well while milk mix is becoming cold.
  • You can use condensed milk in place of milk creme.


Hope you enjoy it as much we did ....seems summer's have started early this year in Bangalore...

Friday, 8 February 2013

Baingan ka Bharta with Green Peas

Best part of winter is that you get fresh green peas :). My Mom used to prepare baingan ka bharta with green peas during winter season. This is one of my favorite dish when served with hot parantha and butter :) . 

                                                    Sabjiyon ke raja ka bharta aka baingan ka bharta ...:)

Winters are already here  will stay for another few days only and both baigan and fresh green peas are easily available in market. I have heard during winter’s there are less chances that there will be an insect in Baingan. So it’s safe to cook.

Ingredients for Baingan ka Bharta:
Servers: 4-5 

2 big baingan ( eggplant)
1 cup fresh green peas
4 chopped onions
4 chopped tomato
1 tsp chopped ginger
1 tsp chopped garlic
 Salt to to taste
1 tsp turmeric
1/2 tsp red chilli powder
1/2 garam masala
1 t sp coriander powder
1 tsp cumin powder
4 tsp oil
Chopped fresh coriander leaves

Steps to prepare Baigan ka bharta:
  • Apply some oil on baingan and roast it on low Medium flame until it’s cooked. Let it cool for some time.
  • Peel roasted skin and mash it.
  • Heat oil in a pan, add chopped ginger garlic and cook until it becomes light brown in colour.
  • Add chopped onion and fresh green peas. Cook till onion become light golden brown and green peas become soft.
  • Add chopped tomatoes.
  • Add turmeric, garam masala, red chilli powder, coriander powder, cumin powder and salt to taste.
  • Cook for another 10-15 mins until oil starts getting separated ro comes on top.
  • Add mashed baingan and mix well.
  • Cook for another 7-10 mins.
  • Garnish with freshly chopped coriander and serve with hot parantha's.
I can’t tell you I am getting water in my mouth even while writing this blog.

I am sending his post to Sara's corner to participate in  Cooking with Love event

It’s simply yummy!!!!

Thursday, 7 February 2013

Chilly Paneer

In our office cafeteria  we get egg chilly ( egg with green chilly) which they serve with chapati, and I like that combination a lot. I thought why not prepare chilly paneer using capsicum as in north we call it shimla mirch...:) I have no idea from where this word shimla came in front of this mirch.. I'll do some research later...:)

Lets come back to chilly paneer and learn how to prepare this easy and simple side dish that we can  server during any meal.


  • 3 green capsicum/ bell pepper/ shimla mirch
  • 250 gm cubed paneer/cottage cheese
  • 1 large chopped onion
  • 3 medium chopped tomatoes
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilly powder
  • 1/2 tsp garam masala
  • 1/2 tsp dry mango powder or 1 tsp lemon juice
  • 2 tsp chopped coriander leaves
  • 2-3 tsp oil

Step by step guide to prepare Chilly Paneer:
  • Heat oil in a kadhai or wok.
  • Add chopped onion and cook for 5-6 mins until onion turns translucent and little brown.
  • Add chopped tomatoes sand cook for next 3-4 minute until they become tender soft.
  • Add little water if gravy starts sticking to kadhai.
  • Add capsicum , all dry ingredients/masalas and mix well.
  • Cook for 6-7 minutes until capsicum becomes soft.
  • Add cubed paneer and give it a quick stir. 
  • Do not cover kadhai with lid/plate and cook for another 5-6 minutes. 
  • Paneer will becomes more soft and get mixed with capsicum and gravy.
  • Garnish with freshly chopped coriander.
  • Chilly paneer is ready to serve. You can have it with chapati or parantha.

My MIL is a big fan of capsicum  and she prepares very yummy food herself. She loved this combination and that made my day.. lots of hug for her :)

Happy cooking and keep on smiling

                   " Sending to Know Your Dairy – Cheese by Jagruti and Nivedhanam

Idli Using Idli Rava

No, more idli batter shopping from market to get soft idli, as now I can prepare my own super soft idli batter at home.. isn't it nice :)

I am big fan of Idli and would like to prepare it at home almost every week. I have tried making idli with normal rice, but they were not so soft and that's why my search was still on for soft idli.  Last week while doing my search on internet I came across Pratibhas's blog and found this easy recipe using idli rava. I have made changes here and there but idli's were yummy softlucious .. :)

I have to admit I had lots of apprehensions in mind, as I had never prepared idli using idli rava. but there will be first time for every thing... so it was for idli rava :)


2 1/2 cup Idli rava
1 cup Urad dal
1/2 cup Poha/Flatten rice
1/2tsp methi dana/ fenugreek seeds
Salt to taste
3 cup water for grinding and steaming

Preparation for Idli Batter:
  • Soak urad dal and fenugreek seeds for 3-4 hours.
  • Soak idli rava and poha for 2 hours. Rava drinks lots of water in comparison to rice.
  • Drain excess water from urad dal and fenugreek mix and grind it to smooth paste using very little water.
  • Drain excess water from idli rava and poha mix and grind it for another 5 mins alog with urad dal paste. Add little water if required to get smooth thick paste.
   Note :You will need to squeeze excess water from rava using your hands, otherwise it will be very watery.
  • Take out this batter in deep vessel and cover it with a lid . Leave it for next 8-9 hours for fermenting. I kept it overnight as I was preparing idli's next day morning. Batter will be almost double in size after fermenting.

Idli Preparation:
  • Add little water if idli batter is too thick and mix well.
  • Add salt to batter.
  • Grease idli mould/plate and pour 3/4 of batter in each module. 
  • Take 2 cups of water in pressure cooker .
  • Place idli modules in pressure cooker without whistle (weight). Make sure you have removed whistle from the pressure cooker /
  • Let it cook on medium - high flame for next 10 -12 mins.
  • Dip spoon in water to remove idli from each mould.
  • Server hot idli with sambhar and tomato chutney.

: Idli rava is different than normal rava/ soji that we use for making rava idli,but  you can easily find it in any shop in south India, not sure of northern parts of India.

Wednesday, 6 February 2013

Sabudana Khichdi /Sago Khichdi

When ever I think of  white transparent pearls called Sago or Sabudana in India, it takes me to my childhood memories .

My parents were working and there was no one at home to pick us after school, so rickshaw fellow used to drop us at our door step.Then we will go to neighbors house to collect our keys handded over to them by our parents and neighbor aunt will ask do you want to eat some thing? But as good kids we would say no, knowing in our heart n mind that our mom would have left something for us in kitchen, so that our small tummies are not hungry and we can wait for mom to come back from work and prepare some hot and yummy food for us. So this short brunch of our's used to have either sweet dalia, sabudana kheer, or fruits.

Over the years, as I was growing for some unknown reasons I stopped liking dalia and sabudana kheer. Also, I had never tasted dalia upma or sabudana khichdi until my destiny took me to Maharashtra where during my short stay we used to get sabudana khidchi or vada on every Thursday in our office cafeteria. From then on wards I started liking this salty version of Sabudana and learned how to prepare it at home.  You can have this khichdi as a breakfast item or as an evening snack. Some people eat it during Vrat/Upvas.

Here is the simple and easy recipe of Sabudana khichdi.


1 tsp cumin seeds
1 tsp lemon juice
2 cup sabudana/ sago
2 chopped green chilies
2 tsp chopped fresh coriander
3 tsp roasted and crushed ground nuts.
3-4 tsp oil
few curry leaves(optional)
1 parboiled chopped potato (optional)
Salt to taste

Step by Step guide to prepare Sabudana Khichdi:
  • Wash sabudana and soak it in water for 4-5 hours. 
  • Drain excess water if you want each and every sabudana pearl separate.
  • Dry roast groundnuts until they turn brown and keep it aside,
  • Heat oil in a pan , add cumin seeds, roasted peanuts and cook for 1 minute.
  • Add  chopped potatoes, green chilies and  stir for another 3-4 minutes.
  • Add sabudana, salt and give it a quick toss with rest of the ingredients.
  • Cover it with a lid and cook on low medium heat for another 3-4 mins.
  • Sabudana white pearl will start changing into transparent pearl ... and this tells khichdi is ready :)
  • Add lemon juice and give it a quick stir.
  • Garnish with coriander leaves and sabudana khichdi is ready to serve.

  • To know sabudana is ready to cook or not  press it with your fingertip and it will not disintegrate.easily.
  • You can use groundnuts skin after roasting or you can remove it by pressing it between kitchen towel using your hands or rolling pin.
  • Adding potato is optional but it gives nice taste.
  • Some people garish using grated coconut along with coriander leaves and that taste good as well.

Thursday, 31 January 2013

Methi Matar Malai

Methi Matar Malai is one dish that my younger sis wants to order every time we go to any North Indian restaurant. I remember, I had never heard about this dish untill I moved to Bangalore. We had this dish first time Tandoor@M.G. road. While di-secting recipe ingredients, I was able to make out that this recipe is creme based but still I was missing one special flavor.

So, yesterday I had fresh methi in fridge, but I was not interested in cooking Aaloo Methi, ya..ya I know aaloo is the commonly used vegetable, whenever some kind of pairing is required by another vegetable, like aaloo gobhi, aaloo matar, aaloo gajar, aaloo methi etc...aaloo is ready to jump in any dish happily .. :) while going through my other options in fridge, I found fresh matar/green peas and fresh malai waiting for me. :)  At that time I decided lets try Tinny's favourite Methi Matar Malai. 

I searched few recipes and finally settled on two recipes, one from Dassana and other one from Master Chef Sanjeev Kapoor. I prepared this dish after taking best inputs from both sites and result was awsome, I was able to get Tandoor flavor, which made me happy :)


  • 2 cup chopped methi/ fenugreek leaves
  • 1 cup green peas
  • 1 large onion
  • 1 green chilli
  • 1/2 tsp cumin seeds
  • 1/2 tsp cinnamon powder
  • 1/2 tsp dry mango powder
  • 3-4 cloves garlic chopped 
  • 1/2 inch ginger chopped
  • 1/2 cup cashewnuts.
  • 1 cup fresh creme/ malai
  • 3 tsp oil
  • Salt to taste
Step by Step guide to prepare Methi Matar Malai.

  • Clean and wash Methi/ fenugreek leaves.
  • Boil  green peas in a separate pan until they become soft.
  • Grind onion,green chilli, cumin seeds and cashewnuts with 2-3 tsp water in a mixer and keep it aside. 
  • Heat oil in a pan and add grounded paste and cook for 7-8 minutes until raw smell of onion goes off.
  • Add methi/ fenugreek leaves and 1/4 cup of water. 
  • Add salt, dry mango powder.
  • Cook for another 10 minutes on low-medium heat.
  • Add boiled green peas and mix well . 
  • Cook for another 2-3 minutes.
  • Add cinnamon powder, malai or fresh creme and mix well. Cook it for another 3-4 minutes on medium-low heat
  • Methi matar malai is ready to serve.
  • You can have it with phulka/chapati or basmati rice.
My Notes:
  • Boil green peas before hand, otherwise they will not get cooked properly .
  • Cinnamon enhances flavor with cashewnuts.

This is a creme based recipe so it's not at all spicy, but not completely sweet as well. Hope you like it.

Tuesday, 29 January 2013

Gajar ka Achar / Instant Carrot Pickle

This is the first time I prepared any kind of pickle. Over this weekend my MIL and I prepared gajar ka achar and I have to admit that within two days half of the bottle is over J.

When I was young my mom and elder sister use to make this achar during winter’s. I think gajar ka achar or mixed vegetable achar is prepared in almost all the Punjabi families throughout the country during winter’s. This is so quick and simple that you can eat it once you fill the jar with it.J


4 Carrots
1 Green Chilli
1 Ginger
1/2 tsp Ajwain/caroom seeds
1/2 tsp methi dana
1tsp chilli or as per taste
2 pinch of hing / asofideta (optional)
2tsp Yellow/black mustard seeds
1/2tsp turmeric powder
Salt as per taste
1/2 cup mustard or olive oil
1tsp lemon juice (optional)

 Steps to prepare Gajar ka Achar:
  • Wash carrot, green chilli, Ginger and make them dry using kitchen towel to make sure there is no trace of water.
  • Cut washed carrot, green chilli and ginger length wise.
  • Grind Mustard seeds coarsely and keep it aside.
  • In one bowl add, mustard seeds, ajwain, methi dana, hing, salt, red chilli, turmeric and oil.
  • Note: if you are using mustard oil then heat it until it comes light yellow in colour or strong smell goes off. Let it cool for some time and then add to the mix.
  • Store in an air tight container and you can use it immediately or within 15 -20 days.


  • If you are using mustard oil then heat it until it comes light yellow in color or strong smell goes off. Let it cool for some time and then add to the dried pickle masala's.
  • I used yellow mustard seeds,but you can use black one as well.
  • If you are keeping this pickle for 15-20 days, then please keep it in sun for some time and mix well every day if you can.
  • If you like cauliflower pickle then you can it to the same mix. It tastes too good.

Keep Rocking and Happy Cooking.

Tuesday, 22 January 2013

Gur Wali Patti....

Winter season is something that I miss a lot since I have moved to Bangalore.

When ever my sister over the phone mention's that they are enjoying moongfali, til wali gajak, gur wali patti, garam doodh while sitting in rajai with angeethi in the room to normalize inside room temperature..... I just  feel like catching next flight to north India so that I can enjoy this weather and be with them .....

 Winter season is coming to an end and I do not know when I'll be going to north India in 2013.....missing you all ....

Ok, Let me stop begin emotional and share my first attempt to preapre Gur wali patti for Lohri 2013. ( til mooli ... din wade te raat choti)

Ingredients for Gur wali patti:

1 cup grated gur /jaggrey
2 tsp water
oil to grease a plate/ surface
1 cup roasted moonfali/groundnuts
few chopped cashews

Steps to cook Gur wali Patti:

  • Roast moonfali in a pan until they become little brown and crunchy.
  • Take one non stick pan and add 2 tsp water and grated Gur. and cook on medium low heat.
  • Cook melted gur for another 5-10 mins until  it starts turning red/dark brown in colour.
  • Now to test whether gur is ready for patti or not, pour one drop of gur in a cup of water and try making a small ball out of it. when you bite this ball it should be crunchy.
  • At this point add roasted moonfali, cashews and keep on stirring.
  • Apply oil on one plate. or flat surface.
  • Pour gur and moonfali mixture on plate and try to give it some shape using ladle while it's hot. It's necessary to give it some shape now otherwise it is difficult to give it shape when it's cold.
  • let it cool for some time and then you can break it into pieces and store in an air tight container.
This was my first attempt to prepare some kind of patti and I am  kind of satisfy with the outcome. Still I am finding that something is missing in this as this is not what I get in market... I'll continue my search and trials until happiness comes to me :)

I am sending this post to My Legume Love Affair - 56. Susan,the well seasoned cook started this event and has been running it for years. This month Lisa takes over, congratulations and all the best :) Check out the archives to get new ideas for using legumes.

Happy cooking!