Moong Dal Khichdi

When I’m very tired of make anything I make moong dal khichdi with kadhi, with the best part being that we both just love eating it.

It is a great food for upset stomach or fever. It is a very basic yet healthy food.

Let us start cooking!!!

Ingredients:
Yellow moong dal without Skin: 1 cup washed and soaked in water
Rice: 1 cup washed and soaked in water
Ghee: 2 tbsp
Asafetida: ¼ tsp
Cumin Seeds: 1 tsp
Turmeric Powder: ¼ tsp
Cinnamon powder: ¼ tsp
Black peppercorns: 8 – 10
Water: slightly more than 4 ½ cup
Salt as per taste

Method:
1. Drain the rice and dal.
2. In a pressure cooker heat ghee.
3. Add asafetida, cumin seeds and black peppercorns. Fry for a few seconds.
4. Add turmeric powder and cinnamon powder.
5. Add the rice and dal mixture.
6. Add water and salt. Give it a stir.
7. Cook it for 3 whistles. One on high and 2 on low.
8. Le the pressure release by itself.
9. Serve it hot with ghee on top along with kadhi, pickle and papad.

Tips:
1. The khichdi tends to become thick upon cooling. Hence, you can adjust the consistency by adding boiling water to it.
2. Instead of using skinless dal you can use green gram with skin also.
3. You can add 2-3 cloves also to this khichdi.

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

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Sambhar

I feel sambhar to be essential with vadas, dosas and idlis. Hot sambhar with idlis dipped into it. Whoaaa!!! Just love it.
Now, again there are many ways to prepare sambhar but if you are in a hurry then this sambhar recipe will come as a rescue. Also it always turns out super yummy. Check out my Kerela style sambhar recipe which requires some extra time but that’s worth it.
I remember once my aunt in law was at my home and that day I had prepared idli and sambhar. When she tasted it she told me “Arti, it just tastes like as we eat in restaurants.” I was so elated.

Let us start cooking!!!

Ingredients:
Tuvar or Arhar dal/Pigeon pea lentils: 1 cup washed and soaked in water for 1 hour
Vegetables (okra or Ladyfinger, french beans, potatoes, shallots or onions, tomatoes): 1 – 1 ½ cups chopped into chunks
Ghee: 2 tbsp
Mustard Seeds: 1 tsp
Cumin Seeds: 1 tsp
Fenugreek Seeds: ½ tsp (you can use powdered form also)
Dried red chillies: 2-3
Asafetida: a pinch
Garlic: 2-3 cloves (crushed lightly with the peels - (optional))
Curry leaves: 14 - 15
Tamarind/Imli: 1 tbsp soaked in ½ cup warm water
Sambar powder: 1 – 1 ½ tbsp
Red chilli powder: ½ tsp
Turmeric powder: ½ tsp
Water: 5 cups
Salt as per taste

Method:
1. Pressure cook the dal with 2 ½ to 3 cups of water for 5-6 whistles, 1 on high and the remaining on low. Let the pressure settle down. You will find that the dal has become mushy and soft.
2. Now to it add the chopped vegetables, turmeric powder, red chili powder and salt. Add the remaining water and stir well. And pressure cook for one more whistle.
3. Meanwhile strain the tamarind pulp.
4. After the pressure releases add sambar powder and tamarind pulp.
5. Check the consistency of the sambar. If you feel it to be a little thick add some water.
6. Now simmer the sambar for 10-12 minutes on low flame, stirring occasionally. Keep it covered.
7. To prepare the tadka, heat ghee in a small pan. Add asafetida and mustard seeds. Let the seeds splutter.
8. Then add cumin seeds and fenugreek seeds. Fry for a few seconds.
9. Add garlic, red chillies and curry leaves. Fry till the raw smell of garlic goes off.
10. Now pour this tadka in sambar and cover it for few minutes. Afterwards stir it well.
11. Serve hot with idli, dosa or any item of your choice.

Tips:
1. You can skip adding veggies as per your choice.

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

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Dabki Kadhi

It is an all time favorite in Rajasthani kitchen. The pakoras in this kadhi can be made from besan, moong dal or urad dal and they are not fried but boiled in water. It is made in very less time and is perfect to be eaten with rice or paranthas.
Whenever I fall short of vegetables, besan comes as a rescue. You can try dheela besan, besan kadhi also.

Let us start cooking!!!

Ingredients:
For the pakoras
Yellow moong dal: 1/4 cup soaked for 5 - 6 hours
1 tsp ginger-green chilli paste
Salt as per taste

To make kadhi
Ghee: ½ tbsp
Mustard Seeds: ½ tsp
Cumin Seeds: ½ tsp
Fenugreek Seeds: ¼ tsp (Optional)
Asafetida: a pinch
Dried red chilly: 1
Ginger-green chilli paste: 1 tsp
Curry leaves: 5-6
Besan (bengal gram flour): 2 tbsp
Curd: ¾ cup
Salt as per taste
Coriander leaves: 2 tbsp finely chopped

Method:
1. Grind dal into a paste.
2. Add ginger chilli paste and salt to it. mix well. If required add little water and make a paste of medium consistency.
3. In a bowl mix besan, curd and 2 1/2 cups of water. Make sure no lumps remain.

4. Now add ginger -green chilli paste, curry leaves and salt. Mix well.
5. Heat this mixture on medium flame while stirring continuously so that the whey doesn’t separates.
6. When a boil comes to the mixture slow the flame and let it cook.
7. Meanwhile heat ghee in a small pan and add the fenugreek seeds, mustard seeds and cumin seeds.
8. When the seeds crackle, add the asafetida and red chillies and sauté on a medium flame for a few seconds.
9. Add it to the kadhi and cover it immediately so that the flavors are well infused.
10. Now take the dal paste and drop spoonfuls of it into the boiling kadhi.
11. Cook until the pakoras are light and floats in the curry.

12. Add coriander and serve hot.

Tips:
1. The moong dal paste must be of medium consistency. If it is very thin then the pakora will not float in the curry.
2. You can replace moong dal with chana dal, urad dal or besan itself. Each one of them tastes good.

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

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Bottle Gourd/Doodhi/Lauki in Tomato gravy

This recipe also serves as a perfect side vegetable for my dinner. My mother used to make it a lot. Cinnamon powder gives a nice flavor and aroma to the recipe.

Let us start cooking!!!

Ingredients:
Lauki/ Doodhi/ Bottle Gourd: 250 gms chopped into pieces
Oil: ½ tbsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Garlic-Ginger paste: 1 tsp
Coriander powder: 1 tsp
Red Chilly powder: ¾ tsp
Turmeric powder: ¼ tsp
Cinnamon powder: ½ tsp
Salt as per taste
Water: 1 tbsp
Tomato: 1 medium finely chopped
Curry leaves: 4-5
Coriander leaves: 1 tbsp finely chopped

Method:
1. Heat oil in a pressure cooker. Add asafetida and mustard seeds. When the spluttering stops add cumin seeds and curry leaves. Roast for a few seconds.
2. Now add ginger-garlic paste and roast it till the raw smell of those goes off.
3. Add chilly powder and instantly add the tomatoes so as not to burn the chilly powder.
4. Now add the remaining spices: coriander powder, turmeric powder, cinnamon powder and salt.
5. Let the tomatoes become mushy. Add water.
6. Add the lauki pieces and close the lid of cooker.
7. Take one whistle on high and two on low. Turn off the gas. Remove the pressure instantly as it helps retain the green color of the vegetable.
8. Open the lid and stir it well.
9. Add more water if required and let it simmer for 1-2 minutes.
10. Garnish with coriander leaves and serve hot.

Tips:
1. Whenever you make any green vegetable in cooker, always remove the pressure from cooker after cooking, as it tends to retain the green color of the veggie.
2. Do not add much water in lauki because it itself loses some water.

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

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Aloo Parantha

Aloo parantha is a perfect option as a meal or snack/breakfast. It is liked by almost every generation and can be made easily at home. You’ll simply love these paranthas.

Let us start cooking!!!

Ingredients:
For The Dough
Whole wheat flour (gehun ka atta): 1 ½ cups
Salt: 1/2 tsp
Ghee: 2 tbsp
Water: Less than ¾ cup

For The Stuffing
Potatoes: 3 medium boiled, skin removed and mashed properly
Onion: 1 medium chopped
Coriander leaves: 2 tbsp finely chopped
Green chillies: 1 de-seeded and finely chopped
Dried mango powder: 1 tsp
Asafetida: a pinch
Turmeric powder: ½ tsp
Coriander powder: 1 tsp
Fennel powder: 1 tsp (Optional)
Cloves: 1 (Optional)
Whole black pepper: 2-3 (Optional)
Chilli powder: ½ tsp
Cumin seeds: ½ tsp
Mustard seeds: ½ tsp
Ginger paste: ½ tsp
Salt as per taste
Ghee: 1 tsp

Ghee for cooking paranthas

Method:
1. Take flour in a bowl and add salt and ghee to it. Mix properly.
2. Now add water and make soft dough just like that of chapatti.
3. Keep it covered for about ½ hour.
4. Heat ghee in a vessel. Add asafetida and mustard seeds. Let them splutter. Add cumin seeds and ginger. Fry till the raw smell has gone off.
5. Add onions and fry till they turn translucent.
6. Add the green chillies, fennel powder, freshly grounded cloves and black pepper. Fry for few seconds.
7. Add the potatoes, salt, coriander powder, turmeric powder, chilli powder and amchur powder. Mix well and cook for 1 minute.
8. Add coriander leaves and mix well.
9. The mixture for aloo parantha is ready. Let it cool.

10. Knead the dough and divide into 6 portions.
11. Take one portion and again divide it into two. Roll small circle of both the parts of the portion.
12. Divide he mixture in 6 equal portions.
13. Place one portion of the mixture on one of the part of the rolled dough.
14. Cover it with another part and seal the by pressing with your fingers.
15. Roll out again into a big circle with the help of little flour.
16. Cook the paratha on a tava (griddle) using little ghee until both sides are golden brown.
17. Repeat with the remaining dough and filling to make more paranthas.
18. Serve hot with curd, chutneys, pickles or ketchup.

Tips:
1. If you knead the flour hard then it may be possible that the aloo mixture comes out of the dough.
2. Never make paranthas with hot mixture. Always let the mixture cool down first.

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

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Dheela Besan

This one is for all besan lovers; a very simple and tasty recipe. Generally I refrain from asking my husband that what I should cook today, because he has a few favorites and one among them is besan. And undoubtedly I always know the answer. :)

Let us start cooking!!!

Ingredients:
Gram flour (Besan): ½ cup
Green Chilly: 1, de-seeded and finely chopped
Curry Leaves: 5-6
Mustard seeds: ½ tsp
Cumin seeds: ½ tsp
Turmeric powder: ¼ tsp
Coriander powder: ½ tsp
Mustard oil: 1 tbsp
Asafetida: a pinch
Water: 1 ½ cup
Salt as per taste
Coriander leaves: 1 tbsp, finely chopped

Method:
1. In a bowl mix together besan, salt, turmeric powder, coriander powder and water. Make sure no lumps remain.
2. Heat oil in a pan. Add asafetida. After a few seconds add mustard seeds and let them crackle.
3. Now add cumin seeds, curry leaves and green chillies. Fry for some time.
4. Now pour the besan batter into it.
5. Stir well. Let it cook on low flame for about 13-15 minutes stirring occasionally.
6. Take out in a bowl. Garnish with coriander leaves and serve hot with chapatis.

Tips:
1. You can increase/decrease the water as per your choice. I generally like it to be a little runny.
2. Any other oil can also be used but it tastes best with mustard oil.
3. You can even garnish it by pouring some oil over it.
4. Besan tends to become tight when it cools down, so make sure what consistency you need.

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

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Curd

A food packed with calcium. It is very simple to make and just tastes awesome. It is an integral part of my life as it can be used to make a variety of things like raita, smoothies, salads, kadhi, shrikhand etc. After lunch, a glass of chaas made from the curd helps digestion. Let us understand how to set curd at home.

Let us start cooking!!!

Ingredients:
Milk: 500 ml
Curd culture: 1 tsp from previously settled curd

Method:
1. Boil the milk and let it come to a state when it is just warm. Dip your finger and check. It must be warm and not hot.
2. Now add the curd culture to it, mix it well, cover it and let it set for about 4-5 hours.
3. After 5 hours the curd is ready. Refrigerate it for later use.

Tips:
1. Make sure you boil the milk before setting the curd otherwise it is possible that the milk may spoil during the fermentation process.
2. The milk should be warm. If very hot, then it will be grainy. If less hot but hotter than warm, then it will be runny and if it is cold then it will not set at all.
3. The time taken by the curd to set varies as per the climate. In summers it will set fast but during winters it will take time.
4. If you stay in a cold place then keep the container in some warm place like cooker or oven.

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

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Soyabean Soup

Soyabean, as we all know, is a store house of healthy nutrients. Hence the soup made from it is very healthy and tasty too.

Let us start cooking!!!

Ingredients:
Soya beans: 1 cup soaked overnight
Tomato: 1 large finely chopped
Onion: 1 medium finely chopped (Optional)
Garlic: 1 clove minced (Optional)
Black pepper powder: ½ tsp
Cumin seeds: 1 tsp
Salt to taste
Ghee: 1 tsp

Method:
1. Pressure-cook the soaked soya beans for about 15 to 20 min with sufficient amount of water.

2. Meanwhile in a kadhai add ghee. When it becomes slightly hot add cumin seeds and fry for a few seconds.
3. Now fry the garlic till the raw smell goes off.
4. Fry onions till they become translucent.

5. Add the tomatoes and fry for a few minutes. Add salt and pepper also.

6. When the pressure releases from the cooker add the soya beans to the gravy just prepared.
7. Let it cook for 2-3 minutes.

8. Let it cool and then grind it into a smooth paste. Strain it (not necessary).

9. Add water as per the consistency you desire.

10. Garnish with cream and coriander  and serve hot.

Tips:
1. The beans need to be soaked for at least 6-8 hours.
2. While boiling the soyabeans you can add a carrot also.

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

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Ghee

Ghee is a basic ingredient used in Indian cooking. The taste and smell of this homemade ghee is just overwhelming. Just give it a try!!!

Let us start cooking!!!

Ingredients:
Malai (cream) collected from milk

Method:
1. You need to collect sufficient malai from milk. For doing so, boil milk, let it come at room temperature and then keep it in fridge. After 7-8 hours you'll find that the malai has come on the top and the milk at bottom. Take out this malai and store it in a container in the refrigerator. Do this everyday for about 8-10 days.

2. When you have collected enough malai take the container out from refrigerator and leave it at room temperature for 1-2 hours. Now transfer the malai to a big bowl.

3. Start stirring it continuously. Initially you will notice that it has changed into thick cream but later the buttermilk will start separating from the butter. Beat it very nicely until all buttermilk has separated from the butter.

4. Store the buttermilk in another container.
5. Take butter and give it wash with water 2-3 times and collect this water also with the buttermilk.
6. At this stage you are left with pure home made butter.

7. Now melt this butter in a kadhai and cook till the ghee separates from the solid.

8. Strain it with a muslin cloth in a clean air tight container.

9. Ghee is ready.

Tips:
1. Instead of separating butter and buttermilk you can directly heat the malai in a non stick pan to make ghee. This process requires a lot of time and you are left with a larger amount of solid.
2. The solid left in the process of making ghee can be used in other recipes like Indian sweets, cookies and  can be eaten like this only by adding a little sugar.
3. Do not store malai for more than 12-13 days as after making ghee the brown solid will not be fit for consumption.
4. The buttermilk left can be used to make kadhi.
5. Cook the ghee until the solid has changed its color to light brown.
6. Adding 2-3 cloves while making ghee can increase its shelf life.
7. Remember that if you have malai from cow's milk then the ghee's color would be yellowish and if from buffalo then it would be white.
8. Always keep the flame on low to medium low.

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

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Chinese Idli

Whenever I make idlis I certainly do not miss this recipe. An ideal dish for the morning breakfast or snack. The flavor of sauces just transforms these simple idlis into a yummy dish.

Let us start cooking!!!

Ingredients:

Idlis: 7-8
Carrot: 1  peeled & thinly sliced
Green Capsicum: 1 de-seeded and thinly sliced
Cabbage: 2 tbsp thinly sliced
Onion: 1 thinly sliced
Spring Onion: 1 finely chopped
Green Chillies: 3-4 de-seeded, sliced from center and cut into inch long
Ginger: 1 cm grated
Garlic: 3-4 cloves grated
Black Pepper Powder: 1/2 tsp
Soya Sauce: 1/2 tsp
Tomato Sauce: 1 tbsp
Red Chili Sauce: 1/2 tbsp
White Vinegar: 1 tbsp
Corn Starch/ Corn Flour: 1-2 tsp
Oil: 2 1/2 tbsp (1 tbsp for shallow frying the idlis)
Curry leaves: 4-5
Coriander leaves: 1 tbsp finely chopped
Salt to taste

Method:
1. Chop the idlis into approx. 1 inch chunks.
2. Take oil in a pan and shallow fry the idlis till they change color to light brown. Keep it aside.
3. Heat the remaining oil in kadhai and fry the curry leaves and green chillies. Add ginger, garlic and saute till brown.
4. Add onion and spring onion and saute till translucent.
5. Now add carrot, capsicum and cabbage and saute till they get partially cooked.
6. Take a bowl and mix well soya sauce,tomato sauce,chilly sauce,vinegar, salt and cornflour.
7. Add this solution to the vegetables in the kadhai and mix.
8. Let it simmer for a few minutes.
9. Now add the fried idlis and mix well.
10. Garnish with coriander and serve hot.

Tips:
1. You can make fresh idlis or use the leftover ones.
2. You can make a choice of vegetables. You can use colored capsicums.
3. Use salt and chillies wisely.

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

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Idli

Idlis just don’t need any introduction. It is a famous south Indian cuisine which is perfect to be eaten at any time of the day and as any type of meal.
I have changed the proportion of dal and rice many times and every time the result was good. But one thing I noticed that with the addition of fenugreek and poha the idlis turned out very soft. Give it a try and you’ll notice the difference.

Let us start cooking!!!

Ingredients:
Par-boiled rice (Ukda Rice): 2 cups
Basmati Rice: 1 cup
Poha (Flattened rice): ¼ cup
Urad Dal: 1 cup
Curd: ½ cup
Fenugreek seeds (Methi dana): ½ tsp
Salt as per taste

Method:
1. Wash and soak the dal and fenugreek seeds in enough water together for 5-6 hours.
2. Wash and soak both the rice and poha in enough water together for 5-6 hours.
3. After that drain the water from dal and reserve it.
4. Now grind this dal until light and fluffy by making very less use of the reserved water.
5. Similarly drain the rice and poha and grind into a smooth batter by using the reserved water if required.
6. Mix both the batter into a big container as the batter will ferment and rise.
7. Add salt and curd. Mix well.
8. Cover and keep aside the container for fermentation. It will take about 8-9 hours.
9. After fermentation the batter will rise. Gently mix but do not over-mix the batter.

10. Grease the idli mould with little oil.
11. Pour the batter in the moulds and steam the idlis in the steamer.

12. It will take about 11-12 minutes for the idlis to get ready.
13. Check with the help of a knife or tooth-pick.
14. Serve the idlis hot with coconut chutney and sambar.

Tips:
1. Do not overcook the idlis otherwise they’ll become dry.
2. You can take whole urad or split urad depending upon the availability.
3. I find this proportion perfect for my idlis and dosas.

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

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Mashed Potatoes in white sauce

Bored of eating the same breakfast/snack. Then you must definitely try this recipe. I usually cook this one for breakfasts. My husband simply loves having it and I enjoy making it for him ;).

Let us start cooking!!!

Ingredients:

Potatoes: 2 medium - Boiled

Wheat Flour: 1 tbsp

Butter: 1 tbsp

Milk: 1 cup

Chilli flakes: 1 tsp

Oregano: 1 tsp

Tomato Ketchup: 1/2 tbsp (Optional)

Black pepper powder: 1/2 tsp

Salt as per taste

Method:

1. Peel the potatoes and mash them with a fork.

2. Take butter in a pan. Heat it and add flour to it. Fry it for a minute and add milk stirring continuously making sure no lumps are formed.

3. Cook it for 4-5 minutes or till it is of sauce consistency. Add salt, black pepper powder, chilli flakes, oregano and tomato ketchup. Mix it well.

4. Take a dish. Put the mashed potatoes on it and pour the sauce over it.

5. Enjoy this quick delicious recipe.

Tips:

1. There a number of variations to this recipe. For example select spices of your own, or add garlic and cheese.

2. If you do not want to add flour then simply add warm milk to butter and pour it on the potatoes.

3. I usually pour the sauce on the potatoes but you can mix well both the things for a perfect mashed up recipe.

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

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Mixed Vegtables Parantha

This recipe always comes as a rescue when I am left with very less quantity of vegetables. The end result is yummy as always and of course healthy even and can be enjoyed with curd, chutney or ketchup.

Let us start cooking!!!

Yields: 3 paranthas

Ingredients:
For the filling:
Carrot: 2 tbsp grated
Cabbage: 2 tbsp grated
Capsicum: 1 tbsp finely chopped
Onion: 2 tbsp finely chopped
Salt as per taste
Chat Masala: 1 tsp
Green Chillies: 1 de-seeded and finely chopped
Garlic: 1 clove shredded
Ginger: 1 cm shredded

For the dough:
Wheat Flour: 1 cup
Water: Less than 1/2 cup
Oil: 1 tsp
Salt: 1/2 tsp

Ghee for making the paranthas

Method:
1. Prepare the dough by mixing well wheat flour, oil, salt and water. Make sure the dough is hard as we knead for puris. Keep this dough covered with a muslin cloth for 10-15 minutes
2. Combine all the vegetables, green chillies, garlic and ginger.
3. Keep salt and chat masala handy as we'll adding them while rolling the paranthas.
4. Divide the dough in 3 equal parts. Take one part and again divide it into 2 parts. Roll puri sized small rotis of the 2 parts.
5. Apply ghee on one part and spread the vegetable mixture. Sprinkle salt and chat masala over it. Cover it with another part and seal the edges by pressing edges of both the rotis.

6. With the help of dry flour roll this stuffed dough into a bigger size making sure that the roti layer does not stick to the rolling pin.
7. Heat tawa on high flame and apply some ghee on it. Now put the parantha onto the tawa and cook it for 1/2 minute on low flame. Then flip it and increase the flame and let it cook for another minute. Now apply ghee on both sides and cook till the color changes to light brown.
8. Similarly cook the other paranthas.
9. Serve hot!!!

Tips:
1. Do not add salt before preparing the paranthas as the vegetables will tend to lose water and you will find it difficult to make the paranths
2. Keep the dough tight enough as a tight dough absorbs water from the vegetables and helps in maintaining the parantha layer intact.

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

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Sweet Potato in tomato gravy

This sweet and tangy vegetable simply tastes great with hot chapatis or paranthas.

Let us start cooking!!!

Ingredients:
Sweet potato: 1 pc medium
Tomato: 1 large finely chopped
Oil: 1 tbsp
Green Chilly: 1 finely chopped
Onion: 1 medium finely chopped
Garlic: 2 cloves grated
Ginger: 1 cm long grated
Curry Leaves: 5-6 leaves
Asafoetida: a pinch
Cumin Seeds: 1/2 tsp
Mustard Seeds: 1/2 tsp
Water: 3-4 tbsp
Salt: as per taste
Coriander Powder: 1 tsp
Turmeric powder: 1/4 tsp
Red chilly powder: 1/4 tsp
Cloves: 2 crushed
Black Peppercorns: 2 crushed
Kasuri methi: a pinch
Chat masala: 1/4 tsp
Coriander Leaves: 1 tbsp finely chopped

Method:
1. Wash the sweet potato properly and then pressure cook it for 3 whistles. 1 on high and 2 on low flame.
2. Meanwhile take oil in a pan. Heat it and add asafoetida and mustard seeds. When the spluttering of the seeds is finished add cumin seeds along with cloves and peppercorns. Fry for a few seconds.
3. Add green chillies, ginger and garlic and fry till the raw smell goes off.
4. Add onion and fry till translucent.
5. Add the tomatoes and stir. Now add coriander powder, turmeric powder, red chilly powder and salt. Let it cook covered for 6-8 minutes or till when the oil separates from the tomatoes, stirring in between occasionally.
6. Add kasuri methi, chat masala and water and let it simmer.
6. Peel the sweet potato and cut it into small pieces approx 1 inches long.
7. Add it to the gravy just prepared. Simmer for 2-3 minutes.
8. Garnish it with freshly chopped coriander leaves. Serve hot.

Tips:
1. Do not overcook or cut very small pieces of sweet potatoes otherwise the vegetable would be mushy.
2. As an addition to the vegetable you can add capsicum also. Fry it along with the onions.
3. Use water depending upon the thickness of the gravy you want.

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

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Sooji Dhokla

Sooji or rava dhokla is an instant snack which tastes yummy and is healthy too as it is a steamed food and requires very little oil.

Let us start cooking!!!

Ingredients:
Sooji: 2 cups
Sour Curd: 1 cup
Water: ¾ cup
Black pepper powder: 1 tsp
Red Chilly powder: 1 tsp
Coriander powder: 1 tsp
Jeera: 1 tsp
Eno Salt: 1 ½ tsp
Oil: ½ tbsp
Salt to taste

Method:

1. Soak sooji in curd and water. Stir well and see no lumps are formed.
2. Add salt and black pepper powder and mix well.
3. Leave it for ½ hour.
4. Take a kadai and add 2 glasses of water to it.
5. Take a plate and grease it with oil.
6. Now add eno salt to the batter.
7. Stir it till you see bubbles coming up in the batter.
8. Instantly pour the batter in the plate.

9. Sprinkle the red chilly powder, coriander powder and cumin seeds.
10. Meanwhile heat the water in the kadai. Put the plate in the kadai and cover it. (My plate fits exactly to the kadai so i do not use a stand to put the plate. You see accordingly and decide).

11. Let it cook on a medium flame for 13-15 min.

12. Check whether the dhoklas have been cooked or not by inserting a knife into it. If it comes out clean it means dhoklas are ready.
13. Spread oil on the dhoklas and make cut marks with the help of knife.

14. Take them out with a khurpi.
15. Enjoy with green chutney or ketchup.

Tips:
1. You can add ginger, green chilly paste, and some veggies like finely chopped cauliflower and cabbage, grated carrot and peas.
2. Always keep the flame on medium as it helps in making the dhoklas soft.
3. If you don’t have curd then just add lemon juice and water. It also tastes the same.
4. I usually do not add temper to my dhoklas. But you can, by heating oil in a small pan and to it add asafetida, mustard seeds, cumin seeds, curry leaves and de-seeded green chillies. Garnish with finely chopped coriander.
5. If you are making dhoklas in aluminum utensil then always keep a slice of lemon in it. Otherwise your utensil will turn a bit black.
6. Never keep the batter after adding the eno salt or soda. Otherwise the dhoklas will not become fluffy.

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

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Sabudana Khichdi

Sabudana khichdi is a quick, easy and of course a yummy snack but certainly requires a bit of practice. It is usually made during vrat.

Let us start cooking!!!

Ingredients

Sabudana: 1 cup (Soaked overnight)

Groundnut: 1/4 cup 

Sugar: 1/2 tsp (Optional)

Oil: 1 tbsp

Asafoetida: small pinch

Mustard Seeds: 1/4 tsp

Cumin Seeds: 1 tsp

Curry leaves: 7-8 leaves

Green Chilly: 2 de-seeded and finely chopped

Potato: 1 medium size - chopped

Ginger: 1/4 tsp grated (Optional)

Coconut: 1/2 tbsp grated (Optional)

Lemon Juice: 1/2 tbsp (Optional)

Fresh Coriander: 1 tbsp finely chopped

Salt: To taste (if making for vrat then use rock salt)

Method

1. Drain the sabudana well. 

2. Roast peanuts on a hot griddle or microwave them till they become crisp. Remove the skin and grind them coarsely. 

3. To the sago add the grounded peanuts, sugar and salt. Mix well.

4. Take oil in a non-stick pan (I usually prefer it). Add asafoetida, mustard seed. When the crackling noise of the mustard seeds stop add cumin seeds and grated ginger.

5. Now add curry leaves, green chillies. Fry and then add potatoes. Fry them until cooked. Keep the flame on low. 

6. Now add the sago mixture and 1-2 tbsp of water. Mix well and cook it covered for 8-10 minutes.

7. If the sago is cooked the color will change to translucent. If you see some white sago seeds then add 1-2 tsp water more and let it cook for another 4-5 min.

8. Garnish the khichdi with coconut and coriander and drizzle lemon juice and serve it hot.

Tip:

1. The soaking time varies depending upon the quality of sago used. Generally if the seeds are larger then soak for at least 8-10 hours and if the seeds are smaller then 1-2 hours are sufficient.

2. Sticky khichdi can be avoided if the sago seeds before washing are roasted on a pan for a few minutes.

3. Wash the sago seeds 2-3 times before soaking them.

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

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Aate ki meethi raab

Raab used to be an uncommon word for me. At my home we call it by the name "Parev". Well, I think for most of you it must be an unheard name. It is a super delicious Indian dessert. I usually cook this every third or fourth day along with my dinner meal. Hope you all also enjoy this simple and tasty recipe.
The procedure of making it is very similar to that of making halwa with the only difference that we add more water here.

Let us start cooking!!!

Serves 2
Ingredients:
Whole wheat flour: 3 tbsp
Elaichi powder: 1 tsp
Sugar: 5 tbsp
Water: 2 cup
Ghee: 1 tbsp

Method:
1. Take ghee in a heavy bottomed pan. Heat it and add flour to it. Continuously stir the ghee and flour mixture so that the flour is properly roasted in the ghee. Remember to keep the flame on low always otherwise it might burn the flour.
2. Meanwhile heat water in a different vessel.
3. The flour is ready when its color changes to dark brown.
4. At this stage add the hot water to it. Remember to add it slowly while continuously stirring so as to avoid lumps.
5. Add sugar, cardamom and let it boil for 3-4 minutes.
6. Hot wheat flour parev is ready to be served.

Tips:
1. Keep stirring the mixture always. If not stirred then it might burn the flour.
2. The quantity of water can be increased/decreased a bit depending upon the consistency required.
3. As an addition you can add or garnish the parev with almond slivers.
4. When we add hot water to the flour bubbles come up along with steam. So take care of that otherwise you may burn your hand with the steam or your parev may come out of the pan.
5. You can replace water by milk or add both milk and water also.

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

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Poha (Flattened or Beaten Rice)

During school days, Saturday was the most awaited day because that was the ‘DAY’ when mummy gave poha in my tiffin box. My favorite!!!

It’s a healthy (since less oily), tasty and quick snack for anytime of the day. Poha can be made in a variety of ways like onion poha, potato poha etc. During summers, when raw mangoes are available I make it a point to add finely chopped raw mangoes to the poha. It gives a nice taste.

Let us start cooking!!!

Ingredients:
Poha (flattened rice): 1 cup
Onion: 1 medium finely chopped
Tomato: 1 medium finely chopped
Turmeric powder: ¼ tsp
Coriander Powder: 1 tsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Peanuts: 2 tbsp
Curry leaves: 9-10
Green chilli: 1 de-seeded and finely chopped
Sugar: ½ tbsp or as required
Oil: 1 tbsp
Lemon juice: 1 tsp
Coriander leaves: 1 tbsp finely chopped
Salt as per taste

Method:
1. Take poha in a colander and rinse in water till they turn soft. Press one poha grain between the tips of your finger. If it gets mashed easily it means the poha is soft enough to be cooked.
2. Add salt, turmeric powder, coriander powder and sugar to the poha and gently mix.

3. In a pan heat oil. Add asafetida, and mustard seeds. Let them crackle. Now add and fry the peanuts.

4. Then add onions and sauté them till they become translucent.

5. Add curry leaves and green chilies and sauté for a few seconds.

6. Add the tomatoes. Give it a stir and immediately add the poha and stir.

7. Steam the covered poha for 2-3 minutes on a low flame. Then switch off the flame.
8. Let the poha remain covered for 1-2 minutes.
9. Now add lemon juice and coriander leaves.
10. Serve it hot. As an optional garnish you can sprinkle a few pomegranate pearls and spicy namkeen (sev).

Tips:
1. Always use thick poha. Thin poha usually gets mushy.
2. You can add peas also.
3. Always check the softness of poha before cooking.

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

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Mixed Dal Handvo

A Gujarati delicacy. Handvo is a baked or steamed cake full of proteins. It seems that whenever I make this recipe I improvise. It is very easy but of course a pre-planned recipe. It had been two days since we did not include dals in our meals. So I thought of making this mixed dal hadvo which will in disguise add dals to our diet. I did the preparations. And as you all know that at last we always keep the batter to ferment. I know you’ll laugh, but you know, I love stirring the fermented batter. Those air bubbles in it are just so cute.

Let us start cooking!!!

Ingredients:
Basmati Rice: ¼ cup
Par-Boiled Rice (Ukda): ¼ cup
Mixed Dal: ½ cup (Masoor dal, Urad dal, Chana dal, Moong Dal, tuvar dal (all skinless dals))
Bottle Gourd: 1 cup grated
Ginger-Garlic-Green Chilly Paste: 1/2 tbsp
Red Chilly Powder: 1 tsp
Coriander Powder: 2 tsp
Salt to taste
Oil: 2 tbsp
Mustard Seeds: 2 tsp
Cumin seeds: 2 tsp
Curry Leaves: 10-12
Sesame Seeds: 3 tbsp
Coriander leaves: 2 tbsp finely chopped
Fruit Salt: 1 tsp
Sugar: 1 tbsp (Optional)

Method:
1. Wash rice and dals separately and soak them overnight.
2. Next day by adding very little water grind rice and dals separately. Grind the rice coarsely and dals into a smooth paste.
3. Mix both the batter properly. Cover the vessel and keep it in a warm place for 8-10 hours for fermentation.

4. After the time you’ll see that the batter has risen.

5. Stir it well.
6. Add bottle gourd, ginger-garlic-green chilly paste, red chilly powder, coriander powder, sugar, coriander leaves and salt. Mix well.

7. In a different pan heat oil. Add mustard seeds. Let them splutter. Add curry leaves and cumin seeds and fry for a few seconds. Add 2 tbsp sesame seeds and let them crackle. Pour this tempering into the handvo mixture. Stir well.

8. The batter consistency should not be very liquid or tight.
9. Add fruit salt and stir well. Stop as soon as you see bubbles coming up.
10. Now there are two (as far as I know ;-)) ways of making Handvo.
a. Directly in a pan
b. Bake
11. I baked it.
12. Pre heat the oven. Grease a baking dish and pour the batter into it. Sprinkle the remaining sesame seeds on the top and keep it for baking. Bake it for around 30 minutes.

13. Check if the handvo is prepared or not by inserting a knife into it. If the knife comes out clean it means the handvo is done.

14. Take out the handvo and cut into pieces.
15. Serve hot with green chutney or tomato ketcup.

Tips:
1. You can always add vegetables of your choice.
2. If the climate is cold then put the batter vessel in a closed place like oven where the fermentation process will be fast.
3. Always grind the rice and dals separately.
4. Rice should always be coarsely ground.
5. If you want to make it in a pan then take a non stick pan. Add oil to it. Let it heat. Add sesame seeds and then pour the batter. Cover and cook it from both the sides.
6. Always keep the batter in a big vessel as it will get space to rise otherwise it might spill off.

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

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Potato Paneer Frankie

Frankie needs no introduction. We are a great fan of it. I usually make Frankie in a different way than the regular method.
I do not make amchoor powder chutney but prefer adding green chutney and tomato ketchup or green chutney and tamarind chutney. Both of them just taste perfect. Also this time I made jowari + wheat rotis. And it just tasted the same.

Just give your Frankie a twist with these chutneys and I’m sure you are going to love it.

Let us start cooking!!!

Ingredients:
For Potato Masala
Potatoes – 4 medium (boiled and mashed)
Curry leaves: 6-8

Green chillies – 2 de-seeded and finely chopped
Onion – 1 medium finely chopped
Ginger-Garlic paste – 1 tsp
Asafetida: a pinch
Mustard seeds: 1/2 tsp
Cumin seeds: ½ tsp
Coriander powder: 1 tsp
Red chilly powder: 1/2 tsp
Turmeric powder – ¼ tsp
Salt as per taste
Oil - for roasting
Sesame seeds: 1 tbsp
Paneer - 1/2 cup crumbled
Tomatoes: 2 medium finely chopped
Onion: 1 medium finely chopped
Green Chutney
Tomato Ketchup
Chat Masala
Roti: 4

Method:
1. Heat oil in a pan and add asafetida and mustard seeds. Let the seeds splutter. Now add the cumin seeds, green chillies and curry leaves. Roast for a few seconds.

2. Add ginger garlic paste and fry till the raw smell has gone off.
3. Add the onions and fry till translucent.
4. Add coriander powder, red chilly powder, turmeric powder and salt. Mix well.
5. Now add the mashed potatoes and stir well. Switch off the gas.
6. Let the masala cool. Now make tikkis (cutlets) and stick some sesame seeds on them.
7. Heat a tawa. Add a little oil and place the tikkis on it.

8. Roast the tikkis until they turn brown from both the sides.

9. Now take a roti. In its center place a tsbsp of green chutney and tomato ketchup. Spread evenly on the roti.

10. Take a tikki. Cut into two parts (if big) and them in a line on the roti in center.
11. Add some paneer, onion and tomato pieces over it. And sprinkle little chat masala.

12. Wrap it tightly from both the sides.

13. Now either you can eat this directly or you can heat this Frankie on the tawa for a minute on both the sides (I prefer this method).
14. Hot potato paneer franky is ready.

Tips:

1. You can make roti from any flour of your wish.

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

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