Friday, September 30, 2011

Navratri Special: aaloo tamatar ki sabji

Navratri is here with all its joy and splendour... People fast on these auspicious days but if you have variety in ur menu then this becomes a treat, I will be posting various recipes to make the Navaratri's special and unforgettable.
Aaloo Tamatar ki sabji (Vrat)

5 medium sized potatoes (Boiled)
4 medium-sized tomatoes (Finely Chopped)
2 green chilies
1tsp Ginger Paste
Sendha namak to taste
1tsp Turmeric powder
1tsp Red chilly powder
1tsp Cumin powder
1tbsp Coriander powder
Fresh Coriander
2tbsp oil or Ghee

  • Heat ghee in kadahi, add in cumin seeds, when it stops cluttering add in chopped tomatoes.
  • Add in green chillies and ginger.
  • Mix well. Saute till the tomatoes starts to leave oil.
  • Add in salt + cumin powder + coriander powder + turmeric powder + red chilly powder.  Mix well.
  • Cook until the tomatoes are cooked well.
  • Now add in the cubed potatoes. 
  • Add in 3 cups of water and the chopped coriander.
  • Let this cook on low flame.
  • Remove from flame.
  • Serve with poori.

lauki ka raita

Raita accompanied with heavy Kuttu ki puris makes it easily digestible. 

250gms Yogurt
1/2 cup Lauki (Grated and Boiled)
Sendha Salt (Vrat)
1tsp Cumin Powder
1tsp Red Chilly Powder
1tsp Black Pepper Powder
1 cup Water
 (in total)

  • Peel the Lauki.
  • Grate it.
  • Now take a pan, add in grated lauki and 1/2 cup water in it.
  • Let it boil.
  • After 8 minutes remove lauki from water and keep it aside to cool down.
  • After 10 minutes when lauki is cooled down take a bowl.
  • Add in yogurt + sendha salt + cumin powder + red chilly powder + black pepper powder.
  • Whisk all this well.
  • Add little water if you think that the consistency is too thick.
  • Add in the boiled grated lauki.
  • Mix it.
  • Serve chilled.

Mint and Coriander chutney (Vrat ki Chutney)

A chutney accompanied with the appetizers on the fast day makes the snacks delectable.

250gms Mint
200gms Coriander
2 lemons
2 Green chilies
Sendha Salt to taste

  • Separate the leaves from the mint and coriander bunch.
  • Wash them well
  • Put all this in a jar, squeeze lemon.
  • Add in salt.
  • Grind this into a thin paste like consistency.
  • If required add in water.
  • Serve with tikkis.

Thursday, September 29, 2011

Navratri Namkeen (Vrat)

This Namkeen is very simple to make.. and makes a good appetizer for the people who are fasting on this auspicious day... All you need is:
Navratri Namkeen (Vrat)

200gms Makhana
200gms Groundnut
250gms Poatao wafers (unsalted)
200gms Sabudana
Sendha Salt to taste
Black Pepper Powder
Ghee or oil to Fry

  • Heat Ghee in a Kadahi.
  • Fry the chips. Strain and keep it aside.
  • Then fry the groundnuts, strain and keep it aside.
  • Fry the makhanas. strain and keep it aside.
  • Lastly fry the sabudanas. strain and keep it aside.
  • Now mix in salt and black pepper powder.
  • Mix and keep it in a air-tight container.

Sabudane ki Tikki

An appetizer for a fasting person, goes well with chutney meant for Navratri.
Sabudana Tikki

4 medium sized potatoes
2 green chilies
1tsp ginger paste
1cup sabudana
Sendha salt to taste
1tbsp cumin powder
1tbsp coriander powder
1tbsp red chilly powder
Fresh coriander
Oil to fry the tikkis


  • Soak the sabudana  in water for  2 hours.
  • Remove from water and squeeze well.
  • Take a bowl, add in potatoes. mash well.
  • Now add in sabudana + green chilies+ ginger + salt + cumin powder + coriander powder + red chilly powder.
  • Mix well. Add in the fresh coriander.
  • Divide this mixture into equal balls. 
  • Make them into a round shape flat patty.
  • Heat oil or ghee in a pan, shallow fry them from both sides.
  • Serve hot with chutney.

Monday, September 26, 2011

Street style Club Sandwich

This sandwich inspired by a sandwich I used to have in Bhopal. This one is quiet famous among the Bhopalites.
A very simple but a very tasty recipe.
Street style Club Sandwich

12 Bread Slices

For the Potato Mixture:
3 medium sized potatoes
1/2 cup green peas
1 small-sized onion
2 green chilies
Salt to Taste
1tsp Cumin Powder
1tsp Coriander Powder
1tsp Red chilly Powder
Fresh Coriander

For the other layer of the sandwich:
3tbsp Mint and coriander Chutney
7-8 slices of cucumber
7-8 slices of tomato
250gms mozzarella cheese
Salt to taste
Chilly flakes
1 medium-sized onion
1tbsp butter
2tbsp refined oil (to toast the sandwich)

For the Potato Mixture:
  • Peel the potatoes. Mash them well.
  • Add in onions + peas + green chilies + salt + cumin powder + coriander powder + red chilly powder + coriander. 
  • Mix all this well. keep it aside.
Assembling of the Sandwich:
  • Take a bread slice spread butter over it. Now spread 1tbsp full of potato mixture over it.

  • Spread evenly if required you can add more potato mixture.
  • Now spread 1 tbsp of cheese over the potato mixture.

  • Place a bread slice over it.
  • Spread 1 tbsp full of mint and coriander chutney over it. Now put a slice of cucumber and tomato over it.
  • Spread some cheese over it.
  • Sprinkle salt + pepper + chilly flakes over it.
  • Place another bread slice on top of it.
  • Heat oil in a pan, toast the sandwich in it from both the sides till it turns golden in color.
  • Serve hot with Ketchup.

Thursday, September 22, 2011

Hot and Sour Vegetable Soup

This is a soup from the Asian culinaries  which is spicy and sour in flavour. Liked by one all it can be made both veg and non-veg.  I am posting a veg variant of it.
Hot and Sour Vegetable Soup

1 small sized onion (Chopped)
1/2cup Carrots (Finely Sliced ) Long
1/2cup Capsicum (Chopped)
4-5 cubes of Paneer
6 cloves of Garlic
2 Green Chillies
1tsp Ginger Paste
A pinch of Ajinomoto
2tbsp Soya Sauce
2tbsp Vinegar
1tbsp Green Chilly Sauce
1tbsp Red Chilly Sauce
Salt to taste
1/2tbsp White pepper powder
1/2tbsp Black pepper powder
2tbsp Cornflour
1/2tsp Sugar
2tsp Oil
4 cups of Vegetable Stock

  • Mix cornflour in 3tbsp Vegetable Stock. Stir well so that no lumps are made. Keep it aside.
  • Heat oil in a wok, add in garlic + ginger.
  • When it is cooked add in Onions + green chilies.
  • Saute this for a while, then add in chopped capsicum + carrots.
  • Let this saute for 5 minutes.
  • Do not overcook as it has to be little crunchy.
  • Then add in the vegetable stock.
  • Now add in the cornflour mixture in it. Stir well.
  • Let this boil till it thickens.
  • Add in soya sauce + vinegar+ green chilly sauce+ red chilly sauce.
  • Add in salt + white pepper powder + black pepper powder + sugar.
  • Mix well. Add in paneer cubes.
  • Let it boil.
  • Serve hot.


Wednesday, September 14, 2011

Chinese style Macroni!!!

Chinese style Macaroni, is a blend of vegetables, soya sauce, chilly sauce and mozzarella cheese. I make this one like one makes Chinese Noodles.

Chinese style Macaroni
For Boiling The Macaroni
2 cups of Macaroni
4 cups of water
1tsp oil

For the Masala:
4-5 cloves of Garlic
1/2 cup Green Peas (Boiled)
2 medium-sized Onion (Chopped)
1 Capsicum (Chopped)
2 Green Chilies (slits)
1tbsp Soya Sauce 
1tbsp Red Chilly Sauce
Salt to taste
1tsp Fresh Black Pepper
1tsp Chilly Flakes
1tbsp Oregano
100gms Mozzarella Cheese

  • Boil the Macaroni in 4 cups of water and oil.
  • Remove it from the flame after 10 minutes so that it is not over cooked.
  • Heat oil in a wok, add in chopped Garlic cloves.
  • When it turns brown in color, add in the Green Chilies.
  • Then add in Onions. Saute them for a while till it turns pink in color.
  • Add in Capsicum + Green Peas in it. Mix well.
  • Add in salt + chilly flakes + oregano + black pepper + soya sauce + red chilly sauce.
  • Mix all this well.
  • Let this cook for a while.
  • Then add in boiled macaroni.
  • Mix well.
  • Add in mozzarella cheese in it.
  • Add in fresh coriander.
  • Serve hot. 

Thursday, September 8, 2011

Amritsari Kulche (Stuffed wid aaloo)

 The home of the famous Gurudwara " Golden Temple" and the Jalianwala Bagh is also popular for its delicacies both non-vegetarian and vegetarian. From Amritsari Kulche Chole to Amritsari Fish, they have it all in their Buffet. The Dhabas serving these cuisines are must go. Today I am posting Amritsari Kulche from my kitty:.
Aaloo Kulcha
For the Kulcha:
2 cup Maida
1 cup Wheat Flour
1tbsp Ghee
1tsp Aijwain
1tbsp Baking Powder
1tsp Baking soda
1tsp Sugar
1tbsp Yogurt
2tbsp Milk
Water to Knead the dough
Salt to Taste

For the Filling:
3 medium sized Potatoes (Boiled)
2 Green Chilies
1tbsp Ginger Paste
2tbsp Butter
1tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Red chilly Powder
1tbsp Anardana Powder
Salt to Taste
Fresh Coriander

Ghee to fry
Anardana Powder for the topping of the Kulchas

  • Take a wide vessel, add in maida + wheat flour + baking powder + baking soda + salt + sugar + ghee + yoghurt + milk. Mix all this well.
  • Now add enough water to knead it into a soft dough.
  • Cover the dough with wet muslin cloth. Keep it aside for an hour.
For the Filling:
  • Take a bowl, mash in the boiled potatoes in them.  
  • Add in salt+ butter + cumin powder + coriander powder + red chilly powder + anardana powder + ginger paste + green chilies + fresh coriander. Mix all this well.
  • Keep it aside.
To make the Kulcha:
  • After an hour, divide the dough into thick equal balls. ( around 8 balls will be made out of it)
  • Now roll a little bit with a rolling pin.
  • Add in 1 tbsp full of potato filling in between.
  • Fold it.
  • Now roll this ball into a round shape around 6'' diameter.
  • On top of it apply little ghee, sprinkle some anardana powder over it.
  • Heat a tawa. lower the flame, place the kulcha over it.
  • Let this cook properly from both the sides.
  • Fry it with ghee or butter or oil. as you like it.
To make the tangy onion salad:
  • Chop the onions in round shape.
  • Green chilies split open.
  • Take a bowl, add in onions + green chilies+ salt + lime juice+ sugar + red chilly powder.
  • Mix all this well.
  • Serve with chole and kulcha.

    Tuesday, September 6, 2011

    Rajma Chawal!!!

    The spirit of Punjabism reflects in this food. You go anywhere towards Punjab, Delhi, you get this almost in every dhabha or a restaurant. served wid tangy onions and pickle, it is the most sought after dish.


    For the Rajma:
    3 katori Rajma
    3 medium-sized onion
    3 medium-sized tomatoes
    1 tbsp ginger-garlic paste
    2 tbsp oil (refined)
    2 green chillies
    1/2 cup milk
    1 tsp Cumin (jeera)
    2 red chillies
    1 tsp turmeric powder
    1 tsp coriander powder
    1 tsp cumin powder
    1 tsp garam masala powder
    1 tsp red chilly powder
    Salt to taste

    For the Rice:
    1 cup Basmati Rice
    2 cups of water
    1 tbsp ghee
    1tbsp cumin seeds
    Salt to taste

    For the Rajma:
    • Soak the rajma for about an hour.
    • Pressure cook rajma wid water and salt.
    • Make a paste of the onion along with green chillies.
    • Take a pan, heat in the oil , add in the jeera and red chillies, add in the onion paste.
    • Saute it add in the ginger garlic paste.
    • Mix them all well, saute for next 15 minutes.
    • Now add in the tomato paste.
    • Add in the turmeric powder + garam masla + red chilly powder + coriander powder + cumin powder.
    • Mix them all well and Cook for another 20 minutes.
    • When the gravy is ready add in the milk in it.
    • Cook for a while.
    • Now put in the gravy in the boiled rajma.
    • Let it simmer for 10 mintes on medium heat.
    • Add in the coriander leaves in it for a nice fragrance.
    • Rajma Chawal
    • Serve hot with jeera rice..
    For the Rice:
    • Soak the rice for 1 hour in water
    • Now take a kadahi, add in the ghee.
    • Now add in the jeera. fry till it gets brown.
    • Add in the 2 cups of water.
    • Now remove the rice from the water
    • When the water starts boiling, add in the rice.
    • Cover the lid and let the rice cook on medium heat.
    • Serve hot with Rajma and Pickle and some Onions.

    Monday, September 5, 2011

    Dal Tadka

     Dal Arhar, tempered with Butter and ghee makes it a total delight. It is a favourite among all Indians. Whenever you have nothing to make at  home, then dal tadka is always the last resort for most of them.
    Dal Tadka

    1 cup Dal Arhar
    Salt to Taste
    1tsp of Turmeric Powder

    For the Tadka:
    1tsp Cumin Seeds
    2 Whole Red chilies
    1 Medium Sized Onion (Chopped)
    2 Medium Sized Tomatoes (Grind it in a mixture into a paste)
    2 Green Chilies (Chopped Length-wise)
    4-5 cloves of Garlic (Chopped finely)
    1 pinch of Asafoetida
    2tbsp of Butter
    Fresh Coriander

    • Pressure cook the dal, along with Turmeric Powder and salt. As soon as one whistle comes in the cooker, switch off the gas.
    • The dal should not be over-cooked. 
    For the Tadka:
    • Heat Butter in a Pan, add in cumin seeds + whole red chilies + asafoetida + cloves of Garlic.
    • Let this cook properly till the garlic is brown in color.
    • Now add in the green chilies and chopped Onions.
    • Let this cook till the onion changes color.
    • Now add in the tomatoes paste in it.
    • Mix it well.
    • If required add in more butter.
    • Let the tadka cook on high flame till the onions and tomatoes are cooked well.
    • Now add in the dal in this tadka.
    • Mix well.
    • Add in fresh coriander.
    • Serve hot with Rice, pickle and Onions.

    Friday, September 2, 2011

    Urad dal Ki Poori with Tamatar wale Aaloo Matar

    The most delectable Indian Meal for a Sunday Afternoon  or any festivities at home like Raksha Bandhan, Diwali. It taste heaven when served with aam ka aachar and a chilled glass of Buttermilk.

    Urad dal Ki Poori with Tamatar wale Aaloo Matar
    For the Aaloo Matar ki Subzi
    5 medium sized Potatoes (Boiled)
    1/2 cup Green Peas (Boiled)
    4 medium-sized Tomatoes (Make a paste of it in the mixer grinder)
    2 Green Chilies
    1tsp Ginger Paste
    1tsp Cumin seeds
    2 Whole Red Chilies
    2 Black Cardomom
    1 tsp Turmeric Powder
    1 tbsp Cumin Powder
    1tbsp Coriander Powder
    1tsp Garam Masala Powder
    1tbsp Kasturi Methi
    Salt to Taste
    Fresh Coriander

    For the Poori:
    3 cup wheat Flour
    1 bowl Urad Dal
    2 Green Chilies
    1tsp Ginger Paste
    1tbsp Saunf (Fennel Seeds)
    1 pinch of Asafoetida
    Fresh Coriander
    1tsp Turmeric Powder
    Salt to taste
    1tsp Cumin Powder
    1tsp Coriander Powder
    1tbsp ghee
    Oil to fry

    To make the sabji:
    • Heat ghee in a Kadahi, add in cumin seeds + whole red chilies + Black Cardomom.
    • Add in the tomato paste + green chilies + ginger paste. Mix all this well.
    • Let the tomato cook until it leaves oil.
    • In the meanwhile, remove the skin of the potatoes and dice them.
    • Now when the tomato is properly cooked add in the boiled peas. mix it well.
    • Add in all the masalas (turmeric powder + salt + cumin powder + coriander powder + garam masala powder.)
    • Mix it and add in the choppepd potatoes.
    • Add in 1/2 cup water and crushed kasturi methi. 
    • Mix and cover the lid. let the sabji cook on low flame for 10 minutes.
    For the poori:
    • Soak the dal before grinding it over-night or for 5-6 hrs.
    • Grind the dal with green chilies and ginger.
    • Take a wide vessel, add in flour + ghee + salt + turmeric powder + saunf + asafoetida + cumin powder + corinader powder + fresh coriander. mix it well.
    • Now add in the urad dal in it. mix it well in the flour.
    • Add enough water to make it in a stiff dough.
    To fry the poori:
    • Divide the dough into small balls.
    • Roll it wid a rolling pin into small poori like shape.
    • Heat oil in a kadhai.
    • Fry the pooris.
    • Serve hot with aaloo matar ki subji and pickle.