Tuesday, 26 November 2013


This is an Indian sweet dish made in clarified butter(GHEE). Very popular during the navratri or and other religious festivals.

Preparation Time 20 mins

Serves 4

Ghee (Clarified Butter) 1/2 cup 
Sooji (Semolina) 1 cup
Sugar 1 Cup
Water 4 Cups
Cardamom powder 1/2 tsp(Optional) 

Few chopped almonds 

Take a pan. Add ghee & sooji and saute on low flame until it turns golden brown in colour.

Take another pan, Add sugar & water & cardamom.Keep it on full flame until the sugar gets completely dissolved.

Now add this sugar syrup to roasted suji & keep it on gas for 3 min until the water is absorbed by the suji.

Now Halwa is ready to eat.Garnish it with almonds.Serve Hot as a sweet dish or with Poori and Chana.

Tuesday, 19 November 2013



Preparation Time 20 minutes.

Serves 2

Basmati Rice 1 cup
Water 2 cups
Oil 1 teaspoon


Wash the rice and soak it in water for 10 minutes.

Drain the water from the rice.
In a pan add 2 cups of water, Oil and Rice bring to a boil and cover the lid for 10 minutes. 

Serve hot.




Preparation Time 30 mins

Serves 2 to 3


Cottage Cheese (Paneer) 1 cup grated
Boiled Potatoes 2
Green Chilly 1 chopped
Cornflour 1 teaspoon
Green Cardamom Powder a pinch
Almonds 4 
Salt to taste


Onion 1 Medium sized
Tomatoes 3 medium sized
Green Chilly 1slit
Ginger 2 inch Piece
Garlic Clove 2
Water half cup
Green Cardamom 2
Butter 1 teaspoon
Salt to taste
Sugar a pinch
Red Chilly Powder 1/2 teaspoon
Coriander Powder 1/2 teaspoon
Fennel (Saunf) Powder 1 teaspoon
Garam Masala 1/4 teaspoon.
Cream or Milk 3 tablespoons
Kastoori Methi (Optional)
Chopped fresh coriander for garnish.


In a bowl Mash the potatoes and mix it with cottage cheese, green chilly, almonds, salt and cornflour. Make it into small oval shape as seen in the picture.

Heat the oil in a pan, once the oil is hot deep fry these koftas on medium heat till golden brown and take them out on an absorbent paper.

Roughly chop the onions and tomatoes. In a cooker add the chopped onion, tomatoes, green Chilly, ginger, garlic and cardamom and half cup of water.

Pressure cook for 10 minutes, then open the cooker and blend all the ingredients to a puree. Then strain this gravy through a sieve.

In another pan add butter and this gravy bring to a boil, simmer and add red chilly powder, coriander powder, saunf powder, garam masala, sugar and salt. After 5 minutes add 2 tablespoons of Cream or Milk and simmer and cook for another 5 minutes. Your curry is ready now.

Add the koftas just before serving and heat for 2 -3 minutes. Serve hot with Roti, Naan or Lachha Paratha.

TIP : You can make the same gravy and just add cottage cheese for a quick recipe of Shahi Paneer.

Monday, 18 November 2013



Preparation Time 25 mins 

Serves 2

Indian Curry with potatoes and peas
Potatoes 2(medium size)
Peas 100 gms
Tomato 1 (Grind it to a paste)
Onion 1 (Grind it to a paste)
Green Chilly 1 Chopped
Cumin Seeds 1 tsp
Ginger Grated 1 tsp
Garlic Chopped 1 tsp
Coriander Powder 1/2 tsp
Turmeric Powder 1/2 tsp
Red Chilly Powder 1/2 tsp
Garam Masala 1/2 tsp
Oil / Ghee 1 tsp
Water 1 Cup
Salt to taste
Fresh Corriander For Garnish


Peel the skin of the potatoes and dice them. In a pan add the oil, when it is heated add Cumin, let it crackle. Then add the paste of 1 onion, ginger, garlic and green chilly, saute it for 3 mins.

Now add the tomato paste and saute for another 3 to 4 mins.Turn the heat to the minimum and add red chilly turmeric and coriander powder saute it and add the potatoes and peas.
After a minute add the water, salt and garam masala, increase the heat to full flame and  close the pressure cooker.

Allow 1 whistle and then simmer for 5 minutes. Close the heat and allow the steam to release.  Garnish and Serve it hot with Chapati, Poori or  Boiled Rice.

Friday, 15 November 2013


The following recipe is very popular in India and a good substitute for choley. The white chickpeas called Matar can be sourced from any Indian / Asian store.

Preparation Time 35 to 40 mins

Serves 2 


Matar (white chickpeas) 1 cup 
Water 4 cups
Bay leaf 1
Salt 1 tsp
Black Salt 1/2 tsp
Roasted Cumin (Jeera)  Powder 1/2 tsp
Red Chilly Powder 1/2 tsp
Coriander Powder 1/2 tsp
Chaat Masala (I used Shan) 1 tsp
Lemon Juice 1 tbsp
Imli Powder 1 tsp (Optional ) 


Chopped Onion 1 (medium size)
Chopped Tomato 1 (medium size)
Green Chilly 1 (Finely Chopped)
Chopped Coriander 1 tbsp
Grated or Julienne Ginger 1tbsp
Roasted Cumin Seeds a pinch
Green Chutney 2 tbsp (Optional ) 


  1. Soak the white chickpeas overnight or at least for 6 hours. Wash thoroughly and drain the water. In a pressure cooker, Add the chickpeas, Salt and Bay leaf. Close the lid and Leave it on full flame for 5 minutes, then simmer for another 15 - 20 minutes.
  2. Let it stand for 15 minutes for the steam to escape, check if the matar is soft , remove the bay leaf and slow cook till the water is evaporated. Now close the gas and add the rest of the ingredients and mix well. 
  3. Add all the ingredients for garnishing and eat hot with Kulche or Naan.

Wednesday, 13 November 2013



This is the most popular North Indian Snack. The following recipe will make 20 to 25 Samosas.


All purpose Flour (Also called Maida): 400gms
Oil : 100 ml
Oil for frying (Can use refined or Olive oil)
Salt : 1 tsp
Carom seeds(Ajwain): 1tsp (Optional)
Lukewarm Water (Pani) : 1/4 cup


Boiled Potatoes : 3 or 4
Boiled Peas: 1/2 cup
Green Chilly : 1 chopped
Cumin(Jeera) : 1 tbsp
Asafoetida(Hing): 1 pinch
Dry Mango powder(Amchoor) : 1tbsp
Red chilly powder(Laal Mirch) : 1/2 tsp
Coriander Powder (Dhaniya powder) : 1 tbsp
Cottage Cheese diced in small cubes : 50 gms (optional)


     Combine all the ingredients for the dough except water. When you see the oil has been properly mixed with flour then start adding little water and knead. Remember to add little water at a time as we want the dough to be firm. Once it is done cover it with a wet muslin cloth and put aside.
         Now add oil in a sauce pan or Kadahi, When hot add cumin seeds, asafoetida, peas, green chilly and potatoes. Mix it for a minute simmer the gas and add red chilly powder, Dry mango powder, Coriander powder, Salt and mix. Cook for about 2 mins. Add the Cottage cheese and cover the mixture with the lid for 5 to 7 mins till it gets a nice light brown color and the spices are properly coated on the potatoes.
       Divide the dough in about 8 to 10 balls. Spread each ball with the help of a rolling pin and then cut it in the centre through its diameter. You would have two semi circles, now spread a little water on the edge pick it up and fold it in a conical shape between your thumb and first finger. Stuff it with the potato filling and the close it overlapping the layer on the top. It would look like a triangle. Repeat till all the dough is finished.
      Put Oil in a pan for frying let it heat for about 10 to 12 mins and then lower the gas and put the samosa and fry at medium heat till golden brown. Take them out in an absorbent paper so that the extra oil is soaked. Serve them hot with mint chutney or saunth. Alternatively you can also bake them for a healthier option.



200gms Chickpeas
2 Bay leaves (Tej Patta)
1 Black Cardamom (Moti Elaichi)
1 small stick of Cinnamon (dalchini)
1 medium sized onion
2 medium sized tomatoes
2 green chillies slit
2 cloves of garlic
1 inch of ginger
1 tbsp Cumin Seeds (Jeera)
1 tsp Red Chilly powder
1 tsp Choley Masala
1 tsp Corriander powder
1 tsp Roasted Cumin (Jeera)Powder
½tsp Garam Masala
1tsp Dry Mango powder (Amchoor)
2 tsp Dried Fenugreek leaves (Kastoori Methi)
2 tbsp freshly chopped coriander
Salt to taste


1.    Soak White Chickpeas overnight. Wash thoroughly and drain the water.
2.      Take a pressure cooker add the chickpeas, salt, bay leaves, black cardamom and 6 to 8 cups of water.
3.      Leave it on full flame for 10 mins and then slower the flame and cook for another 20 mins.
4.      Do not open the cooker right away leave it for sometime to let off the steam.
5.      After 15 mins open the cooker and check if the chickpeas are properly boiled. You should be able to crush it placing between your fingers.
6.      Prepare the tadka as given in the recipe below and mix it with the boiled chickpeas, add dried mango powder and garam masala and simmer for 20 minutes for the flavours to get mixed properly.
7.      Take out the cinnamon stick, bay leaves and Black cardamom and garnish with freshly chopped coriander.
8.      Serve hot with Indian Flat bread (Kulche), Bhatoore or boiled rice.

For the TADKA

1.      Make a paste of onion, ginger and garlic.
2.      Take a small pan add 2 tbsp of cooking oil, add cinnamon stick and cumin seeds let it crackle then add the onion paste.
3.      Let the onion change its color to golden brown then add the slit green chillies.
4.      Make a paste of the tomatoes and add it to this mixture.
5.      Let it cook for 2 mins, then add red chilly powder, coriander powder, choley masala, cumin powder and dried fenugreek leaves  and mix till the oil separates from this mixture. Make sure the mixture doesnt stick to the pan add a little water if needed.

Tuesday, 12 November 2013



Plain Flour (Maida) 2 cups
Semolina (Sooji) 1 tbsp
Curd 3 tbsp
Oil 1 tbsp
Salt ½ tsp
Sugar ¼ tsp
Drinking Soda to knead into a dough
Oil for deep frying


1.   In a large bowl mix maida, salt, oil, sugar and semolina.

2.      Then add curd with the help of drinking soda make a tight dough.

3.      Cover with the damp cloth  and leave it to rest for 2 – 3hours.

4.      Make small balls round in shape of  the dough and leave for another 15 mins.

5.      Take a small ball one at a time and with the help of rolling pin roll them into a thick oval shaped roti.

6.      In a heavy bottomed pan put some oil let it heat on full flame. Make sure the oil is hot by putting a very small amount of dough if it puffs immediately means the oil is ready.

7.       Once the oil is hot reduce flame to medium flame. Then put the rolled out bhatoora one at a time in the oil. 

8.      Press from the back of the ladle to help it puff. Flip to the other side till its nice golden brown in color from both the sides.

9.      Take out on an absorbent paper to remove the excess oil.

10.  Serve hot with White Chickpeas Curry (Choley). 

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