Khatta Meetha Amchoor (Dried Mango)

When I was very small, I remember, this was the most made recipe at any kind of function. I used to like it very much and could finish my entire chapati with this only. And today I feel that this is one among the simplest recipes I’ve ever made. Please make it and I am sure this khatta meetha taste is going to stay forever on your taste buds.

Let us start cooking!!!

Ingredients:
Dried mango pieces: 10-12 big pieces (Washed and Soaked for 4-5 hours)

Mustard oil: 1 tbsp
Asafetida: a pinch
Mustard seeds: ½ tsp
Cumin seeds: 1 tsp
Red Chilly Powder: 1 ½ tsp
Turmeric Powder: ½ tsp
Coriander Powder: 2 tsp
Sugar: 2 tbsp
Salt as per taste

Method:
1. Pressure cook the amchoor (double boiler) for 4-5 whistles. One on high flame and the remaining on low.
2. Let the pressure release by itself.

3. Heat oil in a pan. Add asafetida and mustard seeds. Let the seeds splutter.
4. Now add cumin seeds and fry them for a few seconds. Meanwhile add all the masalas to the amchoor.

5. Now add this amchoor to the pan. Mix well.
6. Let it cook for a few minutes or till the sugar melts.
7. Serve hot or cold with roti, parantha, puri etc.

Tips:
1. The consistency of the amchoor can be adjusted as per your requirement. I did not add water. But if you want it to be thin you can do it.
2. If making dried, then you can preserve this in refrigerator for 8-10 days.

See you soon with a new recipe till then Happy Cooking!!!

Read More »

Bottle Gourd/ Doodhi/ Lauki Soup

Posting after quite many days.

Winter season is incomplete without soups. Have you guys ever tried making this simple lauki/doodhi soup? Do try it and enjoy it to the last sip.

Let us start cooking!!!

Ingredients:
Bottle gourd: 1 small (cut into small chunks)
Ghee: 1 tbsp
Asafetida: a pinch
Cumin seeds: 1 tsp
Black pepper: 1 tsp (Optional)
Lemon juice: 1 tsp
Water as needed
Salt as per taste

Method:

1. Pressure-cook the lauki for 5 whistles, one on high and the remaining on low.
2. Let the pressure release by itself. Let it cool.
3. Grind it.
4. Sieve it in a vessel.

5. In another vessel heat ghee. Add asafetida.
6. Add cumin seeds and fry for a few seconds.
7. Add the lauki juice.
8. Add black pepper, salt and lemon juice and stir well. If it is very thick then add water.
9. Boil it.

10. Serve hot.

Tips:
1. You can skip the tempering part, just plain soup with pepper, salt and lemon juice.

See you soon with a new recipe till then Happy Cooking!!!

Read More »

Potatoes with Spring Onions

Potatoes go well with spring onions. Spring onions have a very great taste and its addition to any veggie enhances the taste of the overall recipe.
It is very simple and quick to make.

Let us start cooking!!!

Ingredients:
Potatoes: 2 nos medium (washed, peeled and cut into chunks)
Onion: 1 medium (washed, skin removed and cut into slices)
Spring Onion: 3 (washed and cut into pieces, whites and greens separate)
Capsicum: ½ medium (cut into pieces)
Curry leaves: 4-5
Oil: 2 tbsp
Asafetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Turmeric powder: ½ tsp
Red chilly powder: 1 tsp
Coriander powder: 2 tsp
Dry mango powder (Amchoor powder): ½ tsp
Salt as per taste

Method:

1. Heat oil in kadai. Add asafetida and mustard seeds. Fry till the seeds crackle.
2. Add curry leaves and cumin seeds. Fry for a few seconds.
3. Add onion slices, spring onion whites and capsicum. Fry till the onions turn translucent.

4. Now add the potato chunks. Add salt and turmeric powder.

5. Mix well.
6. Cover and let it cook for 6-7 minutes stirring occasionally.
7. Now add the spring onion greens.
8. Mix well.

9. Again cover and cook for 6-7 minutes stirring occasionally.
10. Add coriander powder, red chilly powder and dry mango powder. Mix well. Cook for another minute.

11. The veggie is ready. Serve it hot with roti, parantha etc.

Tips:
1. You can make this veggie by using boiled potatoes.

See you soon with a new recipe till then Happy Cooking!!!

Read More »

Khatta Meetha Amla

Yippee!!! Amla season has come. I love them a lot. You can use these either as a filling to some vegetable like torai etc or you can make amla chutney, murrabba, parantha, and etc etc. Today we will make this khatta meetha amla. Tastes yummy!!!

Let us start cooking!!!

Ingredients:
Amla (Indian Gooseberry): 4 nos (washed)
Mustard Oil: 1 tbsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Asafetida: a pinch
Red chilly powder: 2 tsp
Turmeric powder: ½ tsp
Coriander powder: 3 tsp
Saunf powder: 1 tbsp
Methidana powder: 1 tsp
Sugar: 4 tbsp
Salt as per taste

Method:
1. Heat water in pressure cooker. In a bowl keep the amlas and put the bowl covered in the cooker. Let the amlas cook on high flame for one whistle and other 6-7 whistles on low flame.
2. Let the pressure escape by itself.
3. Take out the bowl and let the amlas cool.

4. De-seed the amla and cut into chunks.
5. Now mix red chilly powder, turmeric powder, coriander powder, salt, saunf powder, and sugar to the amlas.

6. Heat oil in a kadai. Add asafetida. Now add mustard seeds. Let them splutter.
7. Add cumin seeds and fry for a few seconds.
8. Add methidana powder and again fry for a few seconds.
9. Put the masala mixed amlas into the kadai and mix well.
10. Let it cook for 5-6 minutes or till the sugar melts.
11. Chatpata amla is ready.
12. Serve it with roti, parantha or even mathris.

Tips:
1. Over cooked amlas will change their color to red.
2. Sugar is an optional ingredient. Without sugar also amlas tastes great.

See you soon with a new recipe till then Happy Cooking!!!

Read More »

Arbi ka Patta

Hello Friends!!! I am back with this awesome tasting recipe from colocasia leaves. It is a steamed recipe and can be best had at anytime of the day with a cup of tea or roti or paranthas.

Let us start cooking!!!

Ingredients:
Arbi patta: 2 nos (washed)
Besan: 6 tbsp
Oil: 1 tbsp
Jaggery: 1 ½ tbsp
Lemon Juice: 1 tbsp
Ginger: ½ tsp grated (optional)
Coriander leaves: 2 tbsp finely chopped
Sesame seeds: 3 tsp
Red Chilly powder: 1 tsp
Coriander powder: 2 tsp
Turmeric powder: ¼ tsp
Salt as per taste
For the tadka:
Oil: 1 tbsp
Mustard seeds: 1 tsp
Sesame seeds: 2 tsp
Curry leaves: 5-6
Green Chilly: 1 (deseeded and cut lengthwise)

Method:
1. In a bowl mix together besan, oil, jaggery, lemon juice, ginger, coriander leaves, sesame seeds, red chilly powder, coriander powder, turmeric powder and salt. Add arnd 2-3 tbsp of water to make a thick paste.

2. Keep one leaf on a plate.
3. Apply the prepared mixture evenly on the leaf.
4. Keep another leaf over it.

5. Apply the remaining mixture on it.
6. Roll the leaves.

7. Prepare the steamer. I took a kadai filled with some water. Let it come to a boil. Take a perforated utensil and keep the rolled leaf on it. Keep the utensil in kadai making sure the utensil is quite above the water. For this you need to put some stand into the kadai.
8. Cover the kadai and let the leaf cook on sim flame for 20-25 minutes.

9. Now cut the rolled leaf into pieces.

10. In another pan heat oil. Add mustard seeds and let them splutter.
11. Add sesame seeds and fry for a few seconds.
12. Add curry leaves and green chilly. Fry for few seconds.
13. Add the pieces of arbi patta and cook for 1-2 minute.

14. Take out in a bowl and serve hot.

Tips:
1. While washing the leaves make sure you do not break them. Always remove the stem from the leaf.
2. Jaggery and lemon juice can be substituted by sugar and amchoor powder.
3. For the pattas to be soft I always add oil.

See you soon with a new recipe till then Happy Cooking!!!

Read More »

Dahi waali Torai (Ridge Gourd with curd)

I generally make torai in curd gravy but tried this dry one for the first time today and it came out good. The only difference between the dry and gravy one is the amount of water. I just wonder how even water can change the taste of the veggie ;-).

Let us start cooking!!!

Ingredients:
Ridge gourd (Torai): 1 (cut into small pieces)
Curd: ½ cup
Ghee: 1 tbsp
Asafetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Red chilli powder: ½ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Coriander leaves: 1 tbsp (finely chopped)
Salt to taste

Method:

1. Heat ghee in a heavy bottomed kadai.
2. Add asafetida and mustard seeds. Let the seeds splutter.
3. Add cumin seeds and fry for a few seconds.
4. Add red chilli powder and curd and whisk well.
5. When one boil comes add torai pieces.

6. Add turmeric powder, coriander powder and salt. Mix well.
7. Cook it covered for 13-15 minutes while stirring occasionally.

8. Garnish it with coriander leaves and serve hot with roti, parantha etc.

Tips:
1. If required little water can be added.
2. Make sure the ridge gourd is not bitter in taste.

See you soon with a new recipe till then Happy Cooking!!!

Read More »

Tamatar ki Sabji (Sweet and spicy Tomato)

Running short of time? Need something sweet and tangy with hot paranthas; then try out making this sabji.

Let us start cooking!!!
Ingredients:
Tomatoes: 2 medium (chopped)
Ghee: 1 tbsp
Asafetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Red Chilli powder: ½ tsp
Turmeric powder: ¼ tsp
Coriander powder: 1 tsp
Sugar: 1 tbsp
Coriander Leaves: 1 tbsp (finely chopped)
Salt to taste

Method:

1. Heat ghee in a kadai.
2. Add asafetida and mustard seeds.
3. After the seeds splutter add cumin seeds. Fry for a few seconds.
4. Add red chilly powder and 1 tbsp of water.
5. Add the tomatoes. Mix well.

6. Now add coriander powder, turmeric powder and salt. Mix well.
7. Let it cook covered for 5-7 minutes.
8. When the tomatoes become mushy add sugar and mix well.

9. Garnish with coriander leaves and serve hot with chapatis.

Tips:
1. You can add lemon juice if the tomatoes are not tangy.
2. Sugar can be adjusted as per one’s taste.

See you soon with a new recipe till then Happy Cooking!!!

Read More »

Besan Palak Roti Wrap

Leftover Roti wrap stuffed with Besan Palak step by step instructions:

Rotis and Parathas are one among the most leftover item. So what to do with these rotis? Confused? I tried making these besani paranthas with the leftover ones. A perfect option for breakfast; fast and easy to cook.

Ingredients:
Besan (Bengal gram dal flour): 1 cup
Spinach: ¾ cup (finely chopped)
Mint Leaves: ¼ cup (finely chopped)
Water: ½ cup
Ajwain (Carom seeds): ½ tsp
Chaat masala: ¾ tsp
Sugar: 1 tsp
Red chilli powder: ½ tsp
Turmeric powder: ¼ tsp
Coriander powder: 1 tsp
Ghee: ½ tbsp
Salt to taste

Method:
1. Mix besan, spinach, mint leaves, ajwain, chaat masala, sugar, red chilli powder, turmeric powder, coriander powder, salt and water in a bowl.

2. The consistency of the paste must be thick and easily applicable on the paranthas.
3. Take one parantha. Apply the paste on half of the parantha and fold it.

4. Heat tawa, apply ghee and keep this parantha on it. Let it cook covered on low flame.

5. When one side becomes crisp, flip it and let it get cooked the other side.
6. Serve crisp hot besan palak wrap with ketchup, chutney etc.

Tips:
1. You can skip adding spinach/pudina and add any other vegetable of your choice.
2. The consistency of the paste must be medium – neither too thick nor too runny.
3. The layer applied to the parantha should neither be very thin nor very thick.

See you soon with a new recipe till then Happy Cooking!!!

Read More »

Almond Cookies

Cookies are an all time favorite and I too love baking them and eating them (of course ;-)). They are very simple to make. Store them in an airtight container for a month and relish every bit of it.

Let us start cooking!!!

Ingredients:
All purpose flour (Maida): 1 cup
Almond: 1/2 cup
Sugar: ½ cup
Ghee or unsalted butter: ¼ cup
Baking Powder: 1 tsp
Baking Soda: ½ tsp

Method:

1. Take one tbsp of almonds and slightly dry roast them. Half them.
2. Grind the remaining almonds coarsely.
3. Take ghee and sugar in a plate and with your hands mix them until light and fluffy.

4. Add maida, baking powder, baking soda and almonds and knead it into soft dough.
5. If the mixture is too crumbly you can add little milk.

6. Take small portions of dough and make balls and flatten them.
7. Put half almond pieces on them.

8. Preheat the oven to 180 degree Celsius.
9. Grease a baking tray and arrange the cookies on them.
10. Bake the cookies for 10-12 minutes or until they turn brown.
11. Take out the tray and let the cookies cool down.

12. Remove the cookies from the tray and store them in an airtight container.
13. Enjoy them with tea, coffee etc.

Tips:
1. You can add flavors like cardamom, cinnamon etc.
2. When the cookies are hot, they are very soft, so don’t remove the cookies from the tray instantly. Let them cool a little bit.

See you soon with a new recipe till then Happy Cooking!!!

Read More »

Moong (Green Gram) Childa

Childas are just so awesome. Be it of any pulse or flour, I simply enjoy having it.

Let us start cooking!!!
Ingredients:
Whole Green Gram (Moong): 1 cup (washed and soaked overnight)
Water: 2-3 tbsp (or as required)
Cheese: 2-3 cubes - grated (Optional)
Green Chillies: 2-3
Ginger: 1 inch piece
Salt as per taste
Ghee for making childas
Chaat Masala: to sprinkle on the childas

Method:
1. Grind together moong, ginger, salt and green chillies using very little water.

2. Make a thick batter.
3. Apply ghee on tawa and heat it. (This needs to be done at least half hour before making the childas)
4. Heat tawa. Take a spoonful of batter and spread it evenly on the tawa, making a thin round childa.
5. Smear ghee on the sides of the childa.

6. Let it cook on low-medium flame for 6-7 minutes.
7. Spread cheese and chaat masala on one side of childa. Fold it in half. Let it cook from both the sides for another 1-2 minutes.
8. Serve it hot with chutneys, ketchup etc.
Tips:
1. You can use split green gram also.
See you soon with a new recipe till then Happy Cooking!!!

Read More »