Tuesday, March 26, 2013


Sawan Photan Ja Samosa

Happy Holi to All of You, This is my Mom's recipe, she cooks it on every Holi, it is must in her Holi menu, apart from all dishes, on the proper holi day I hardly get time to go at my parent's place, though we prepare Gujias togather on a day before holika dahan, so  this year I decided to make boot chaney key samosey this name is popular in local language.Recipe is easy , hope you will like this.
Ingredients required and detail instructions for the recipe are shown below:

Pictorial Instructions for preparing samosa:

Ingredients:For covering:
Refined Flour Maida: 1 and ½ cup
Ajwain- ¼ teaspoon
Salt- to taste
Refined oil- 1 tablespoon
Oil extra- for frying
For stuffing:
Boiled potatoes: 4-5
sawa phota or Green garbanzo beans: 1 cup (one kg will extract 1 cup beans)
Saunf- 1teaspoon
Coriander leaves- 1 tablespoon
Garam masala powder: ½ teaspoon
Amchur powder – 1 teaspoon
chilli> powder ¼ teaspoon
Green chillies- 2 chopped
Ginger grated- 1 teaspoon
Method :
Mix salt one tablespoon flour and ajwainto maidarub properly as it attains the crumb like with the help of water knead stiff dough. Cover it with wet muslin cloth for 10 minutes. Boil , peel and finely chop potatoes, add ginger, green
chillies coriander leaves, salt amchur powder, garam masala and redchilli
powder to it, mix well slightly mash few potatoes.
Heatone teaspoon oil in a pan, add as it crackles add sawan photan and salt mix well simmer the flame , cover the lid and cook for 4-5 minutes, check beans if they are tender hence cook them for a minute or two, now add potato mixture to it. Mix well and on a high flame, stirring continuously cook till they are roasted properly and light pinkish in color.
Remove it from the pan and let it cool completely.Add garam masala powder to it
Take one ball of maida roll out thin chapatti, make cut marks in half chapati as shown in the pic with the help of knife.
Gently cover the cut marked pattern with flat portion of chapatti, this will make ½ chappati. Press the edges with your fingers, so that both parts are sticked properly.
Deep fry them on medium to low heat till golden brown in color
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Thursday, March 21, 2013


Khoya matar ki sabzi is very popular dish in North India, in this festive season it is almost cooked at every house. Very easy to prepare and this dish is a no onion garlic dish hence comes under the category of  Jain or Satvik recipes. Traditionally   in this recipe, first tomatoes and spices are roasted than khoya is to be add and roasted. In this process the color of the dish comes out nice, but  I found it difficult whether khoya is properly roasted or not, if not dish will taste slightly sweet,  thus to avoid this I have made a slight variation in steps, first roast khoya properly, remove it from pan and then follow the rest of recipe. This also prevents over cooking of tomatoes and spices too.
recipe of reduced milk and peas, indian festive gravy dish

Khoya – ½ cup
Peas – 1 and ½ cup
Dalchini or Cinnamon stick- 1” piece
Green cardamom- 2-3
Pepper corns – 8 to 10
Red chilli powder – ½ teaspoon
bay leaves-2
Coriander powder- 1 tablespoon
Turmeric – optional
Tomatoes- 3-4
Green chillies- 2
Salt- to taste
Oil – 1 tablespoon
Garam masala powder: ¼ teaspoon
Green coriander –few leaves for garnishing
Cashewnuts- for garnishing
Step by Step instructions to make khoya matar

step by step instructions of making the recipe of khoya matar
Dry roast dalchini, cloves, cardamom and peppercorns on tawa , let them cool and grind them with the help of water making a thick paste of it.
Grind tomatoes, ginger and green chillies.
Heat non stick or normal kadhai add khoya to it, and stirring continuously roast till golden brown in color remove it from kadhai.
Heat oil in the same kadhai or pan, add bayleaves and red chilli powder as it cooks , add tomato paste and grinded spices powder, coriander powder and salt, roast till oil separates.
Add khoya and peas mix well, simmer the flame roast for another 3-4 minutes, as khoya is already cooked you need to worry about roasting.
Add ½ cup of water, and allow the gravy to boil on high flame, as it starts boiling, simmer the flame, cover the lid and cook till peas are tender and gravy is thicken.
Adjust the consistency of gravy, finally sprinkle garam masala powder over it,  garnish it with green coriander leaves and cashewnuts.
Notes: You can also add paneer cubes to it.
If khoya is already roasted this dish will be ready to serve within 10 minutes.
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Sunday, March 10, 2013


Aoo Shimla Mirch is one of the easiest recipe for a side dish or you can serve it as a main dish with other accompaniments like raita etc. This recipe doesn’t take much time to cook and don’t need any preparations. The detailed recipe and instructions are as below:Ingredients:

recipe of potatoes and capsicum stir fry

Potatoes - 3 to 4 medium size
Capsicum -1 big
Green chillies -2
Ginger ½ each piece(grated)
Tomato -1
Salt- to taste
Turmuric powder – ¼ teaspoon
Red chilli powder- ¼ teaspoon
Cumin seeds- 1 teaspoon
Oil- 1 tablespoon
Coriander powder- 1 tablespoon
Besan – 1 tablespoon
Garam masala- ½ teaspoon
Subzi masala(optional) – 1 teaspoon (any brand if you like spicy food)
1- Peel potatoes, wash them, let them air dry for 5 minutes and then cut them in lengthwise slices.
2- Slice shimlamirch.
3- Chop green chillies
4- Heat oil in a pan or kadhai, add cumin seeds as they crackle, add potatoes and shimlamirch
5- On a high flame fry them, stirring continuously as the color changes to golden, add salt and besan to it , mix well , simmer the flame and let it cook uncovered for 3-4 minutes, stir twice in between.
6- Check if potatoes are almost cooked, if not cook them for another a minute or two.
7- Within a pan , with the help of spatula, shift the cooked vegetables to one side making a place for tomato to come.
8- Now to this place add chopped tomato,green chilles and ginger .
9- Sprinkle the other spices( red chillies, coriander, turmeric and sabzi masala) over the veggies and tomatoes.(don't mix them)
10- Cover the lid and cook vegetable for 2 minutes.
11- Mash the tomatoes with the help of spatula and then mix the whole vegetable along with tomatoes. 12- On a high flame, cook for one minute, sprinkle garam masala powder over it, serve hot.
Notes Besan give a nice texture and binding to the dish and also reduces the strong taste ( tekhapan) of shimla mirch. By shifting vegetables to one side, tomatoes are thoroughly cooked. If potatoes are dried they will never stick to the pan. I have mentioned the way in my previous post taryal patata
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Tuesday, March 5, 2013


Beet, Beets, Chukandar or Beetroots are loaded with too many nutrients, they are immunity booster and helpful in detoxing your liver . It is said that it should be consumed raw if you want to take maximum benefit of it. The easiest way is to have it in salads and juices. Last month I had posted tomato and beetroot soup recipe and this is my second recipe of beetroot. Many people are not easy with its taste, so I have included it in tikkis, healthy as well as tasty. In this recipe I have used Microwaved beetroot, as beetroots are harder than potato and take much time in boiling, so if you are planning to boil it, first boil beetroot for 1 whistle let the pressure settles down, open the lid and then add potatoes in pressure cooked for further boiling. When it comes to health I switch to non stick griddle in place of my regular tawa. Now coming to the recipe, Ingredients required and detailed instructions of the recipe are as follows:
recipe of beetroot and potato tikki, indian snack
step by step instructions for making recipe of beetroot tikki
Beetroot : 1 big size (boiled or microwaved)
Potatoes: 3-4 medium(boiled )
Green chillies: 2(chopped)
Ginger : 1” grated
Coriander leaves: 2 tablespoon chopped
Salt - to taste
Red chilli powder: ¼ teaspoon
Garam masala powder: ½ teaspoon
Amchur powder: 1 teaspoon
Bread slices: 2 for binding (soaked in water and immediately squeezed)
Oil: 1 table spoon for shallow frying
Grate potatoes, add salt, green chillies, ginger, coriander leaves, redchilli powder, garam masala powder, amchur powder and bread slices.
Now grate beetroot to it, mix well .
Make tikkis of desired shape.
Heat non stick griddle, pour some oil , place tikkis over it.
on a medium heat shallow fry all the tikkis from both sides till golden in color.
Serve hot with chutney or sauce of your choice.
beetroot tikki

1. Wash 3-4 beetroots thoroughly place them on the turntable of your microwave, Micro High for 6-7 minutes, they will cook and soften, you can refrigerate them for 1 day , peel and use when required.
2. Red potatoes( lal aloo) are ideal for tikkis , because the quality of starch available in them is very good, you don’t need any binding material (bread , corn flour etc.) with them.
You can also try Paneer and Potato tikki with sweet tamrind chutney
Here is the recipe of green chutney
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Methi matar pulao is very simple and easy to follow rice recipe, goes well with dry or gravy dishes. I usually prepare this with Ras wale Gobhi Aloo.
Ingredients required for the recipe and the detailed instructions are as follows
indian rice recipe made with fenugreek leaves and green peas, healthy recipe
Basmati rice: 2 cups
Fenugreek (methi)leaves : 1 cup chopped
Green Peas: 1 cup
Cumin seeds: 1 tespoon
Whole garam masala: dalchini one stick, green cardamom-2, cloves-2, bay leaf 2, black cardamom-1, pepper corns: 8-10.
Coriander powder: 2 teaspoon
Red chilli powder: 1 teaspoon
Turmeric powder: ¼ teaspoon
Salt : to taste
Garam masala powder: 1 teaspoon
Onion: 1 big
Oil : 1 tablespoon
Water : 2 cups (or little less than 2 cups)
Method: wash and soak basmati rice for ½ an hour, chop and wash methi leaves, chop onions.
Heat oil in a heavy bottomed pan, add cumin seeds and whole garam masalas, roast for a minute add sliced onion, stiring continuously cook till they are golden brown in color, add methi leaves mix well , cook till methi starts changing the color add peas , salt, red chilli powder coriander powder, turmeric powder and garam masala powder, if it is dry sprinkle some water to it, cover the lid a cook for 2-3 minutes , add soaked rice to it, mix gently and cook for another 2-3 minutes, add 2 cups of water to it, cook uncovered on a high flame as water starts boiling and almost dried up simmer the flame, cover the lid and cook for another 4-5 minutes. Check rice is cooked completely and water is dried up. Your methi matar puloa is ready serve this with ras wale gobhi aloo, or fried potatoes .
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Saturday, March 2, 2013


Long back in 2011, I had posted a recipe of Crispy Karela in my blog, whose pics were taken from Mobile, I am planing to change the old pics, next time when I will prepare crispy karela, I will replace the pics. Now coming to the current recipe , this recipe is one of my favorite because of the health benefits of the main ingredient in it. Now it is in season, you can easily try this recipe. Ingredients required and the detailed instructions of the recipe are as follows
recipe for making stuffed bittergourds with onion and raw mangoes stuffing
Karela : 250 gms
Onions: 200gms
Green chillies: 5-6
Salt : for rubbing on karela and for taste.
Spices (to be ground to powder)
Fenugreek seeds(methi dana) : ½ teaspoon
Funnel seeds: 2 teaspoon
Onion seeds or kalaunji : ¼ tea spoon
(dry roast all the three masalas on tawa till aroma arise and grind to a fine powder.)
Coriander powder: 2 tablespoon
Garam masala powder: ¼ teaspoon
Raw mangoes: 2(peeled & grated)
Red chilli powder: 1 teaspoon
Green chilies: 5-6
Garlic: 15-20 pods (crushed)
Oil : 3 tablespoon(2 for roasting masala & 1 tablespoon one for frying karelas)
Scrape or peel karelas, make a lengthwise slit on each karela and scoop out all the seeds and pulp. Rub salt over them and sprinkle some salt to the seeds and pulp which you have scooped out. I usually do this process a night before when I have to cook them in morning.Placing them covered overnight in refrigerator . If you are making this in morning you have to rub salt 2 hours before cooking.
Peel and roughly chop onions, grind them for 4-5 seconds this will crush the onions, you don’t have to make puree of it.
Wash thoroughly the seeds and pulp of karelas and grind them.
Heat 2 tablespoon of oil in a pan, add crushed onions roast till golden brown in color, add crushed garlic, roast for a minute or two, add red chilli powder sprinkle 1 tablespoon of water over it, this causes the natural color of red chillies to come out, now add grinded seeds and pulp of karela, coriander powder, grounded powder of fenugreek , funnel and onion seeds mix well and roast for 4-5 minutes, stirring continuously on medium heat. If the mixture is dry you can add one teaspoon of water, Finally add salt and grated raw mangoes, mix well cover the lid and cook for 2-3 minutes on low heat, I don’t use turmeric in stuffing as the golden color of the dish changes to yellowish. If you want you can add. Remove the mixture from the pan, let it cool completely, add garam masala powder to it.
Wash karela under the running water throughly, and squeeze all the water from them, . Stuff 2-2 ½ teaspoon mixture in karelas, wrap the thread in order to secure stuffing., slit the green chillies length wise ,stuff some mixture in green chilies too.
Now in a flat pan( so that all karelas can be cooked in one batch.) heat remaining one tablespoon of oil. spread all the karela and chillies over it, for first 5-7 minutes cook on a high flame as they start changing the color to pinkish gently turn them, cover the lid and let them cook for 5-6 minutes on low heat. Turn once again so that they can easily cooked from all sides.You can sprinkle few spoons of water over it. You have to cook till the outer skin is tender and soft.
You can prepare roasted masala a night before too, this will save time.
Entire taste of the dish depends upon the proper roasting of stuffing, so please devote time in cooking.
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