Wednesday, November 27, 2013

Matar Tikki Chaat Recipe

Matar tikki Chaat

recipe of making chaat with dried peas and potatoes

27 Nov 2013
Matar tikki chaat or matar aloo tikki(patties) chat is very popular north Indian chaat recipe filled with sweet, sour and tangy flavors. Actually it is a street food but when cooked at home with fresh ingredients of our choice, then turns to a healthy food.
Matar(dried peas) tikki chaat is prepared all over north Indian with slight variations, aloo tikki served with curd and sweet tamarind chutney itself is a complete recipe. Now a days it is served with roasted dried peas(known as matar ki chaat). This combo is served as a starter or appetizer in parties.
Today I am showing you my version of matar tikki chaat in which potato patties( aloo tikki) roasted peas are served with dates and tamarind chutney and green coriander chutney and other spices.
Ingredients required and step by step instructions for the recipe are as follows.

Preparation Time : 8 hours | Cooking Time : 45 mins | Serves :8
Recipe Category: Chaat Recipes | Recipe Cuisine: North Indian


Potatoes: 8-10
Dried peas-1 cup
Corn flour-2 tablespoon
Green chillies-6
Coriander leaves-2 tablespoons chopped
Ginger=2” piece grated
Red chilli powder-1/2 teaspoon
Roasted cumin powder-1 tablespoon
Chaat masala-1 teaspoon
Papdi -4 (crushed)
Dates and tamarind chutney-4 tablespoon
raw mango chutney (green chutney)-2 tablespoon
Desi ghee-3-4 tablespoons
salt –to taste


  • Soak dried peas overnight.
  • Pressure cook them for 5-6 whistles on high flame and further 12-15 minutes on low flame, peas should be dry and soft, if there is water content in it, dry up on high flame with lid uncovered.
  • Boil, peel and mash potatoes, add salt and corn flour to it, mix well and shape tikkis or patties.
  • Heat ghee on griddle arrange aloo tikkis on it 4-5 at a time, shallow fry them on medium heat till golden brown in color from both sides. As they are half cooked shift them on the sides of griddle and make place on the middle of tawa for roasting matar or dried peas.

step 1 of making matar tikki chaat recipe

  • Add half of grated ginger, green chillies, coriander leaves and 2 crushed papdi to boiled peas. Roast peas on medium heat by stirring continuously and pouring some ghee in between. Proper roasting is necessary for perfect taste, this will take approx 12-15 minutes, in between aloo tikkis which you have shifted on side have to turn once or twice, their outer crust will become crisp.

step 2 of matar tikki chaat

  • In the same manner prepare tikkis and roasted peas from the remaining ingredients.
  • For serving place one or two tikkis or patties in a plate, top it with one table spoon roasted dried peas, pour dates and tamarind chutney , green chutney and crushed papdis, sprinkle some salt, red chillipowder, roasted cumin powder chaat masala, coriander leaves, ginger and green chillies over it, squeeze few drops of lemon juice.Serve it at once.

Notes: For shallow frying use wide pan so that you can roast tikkis and matar together, else just shallow fry tikkis and then roast matar.
While serving you can add whisked curd too.
You can adjust spices according to your taste.
Corn flour can be substituted with 2 bread slices.
Papdis are small deep fried salted crackers made from all purpose flour.
If looking for other tikki or chaat recipes that require less preparations and time you can check beetroot tikki or paneer potato tikk with sweet tangy sauce.
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Thursday, November 21, 2013

Methi Ka Cheela | Fenugreek Savory Pancakes

Methi ka Cheela| Fenugreek Savory Pancakes

recipe of making methi ka cheela(fenugreek savory pancakes

21 Nov 2013
Methi cheela is a diabetic friendly recipe made from bengal gram flour, wheat flour and fresh fenugreek leaves. These savory pancakes are ideal for breakfast, you can have these as a teatime snacks too.
This simple recipe doesn’t require any preparations except cleaning fenugreek (methi) leaves and can be served within minutes. I prefer to serve methi ka cheela with amla (gooseberry) chutney, you can have this with any other chutney of your choice.
Usually chelas are prepared with bengal gram flour, but in this recipe I have used 1:1 ratio of wheat flour and bengal gram flour, as besan is slightly heavy to digest adding wheat flour makes these cheelas light and easy to digest. Normal besan ka cheelas are crisp and firm but these pancakes (cheelas) are crisp from outside and soft from inside. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 5 minutes | Cooking Time : 15 mins | Serves :4
Recipe Category: Breakfast Recipes | Recipe Cuisine: North Indian


Bengal gram flour- ½ cup
Wheat flour-1/2 cup
Salt-to taste
Fenugreek or methi leaves-1/2 cup
Turmeric powder-1/8 teaspoon
Green chillies-2
Water-3/4 cup
Oil-1 -1 tablespoon


1. clean, chop and wash fenugreek leaves.
2. Chop green chilies
3. In a bowl add bengal gram flour, wheat flour, salt, turmeric powder, fenugreek leaves green chilies and water. Mix it well, batter should be of pouring consistency, you can add more water if required.
4. Heat griddle or pan, apply some oil over it.
5. Before pouring batter over it, stir the batter once, and pour one tablespoon of batter over hot griddle, spread it with the help of spoon in circular motion to give the shape of cheela.

step by step instructions of making fenugreek savory pancakes
6. Let it cook for a minute on medium heat, you will see batter is drying up, and pancake's side are leaving the surface of pan, pour some drops of oil on the sides of pancake and few drops over it.
7. With the help of spatula turn methi cheela from one side and let is cook from other side.
8. Repeat the same process with the remaining batter to make pancakes.
Delicious fenugreek pancakes are ready to serve.
If looking for other breakfast recipes, you can also try green moong dal paratha, tomato onion uttapam and pudina paratha.


Batter should be of pouring consistency, stirring once before pouring it over pan helps even distribution of fenugreek leaves.
If it is cooked properly and is golden in color from one side than turn it else pancakes will break.
You can also add some soya leaves along with fenugreek leaves for flavorful pancakes.

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Tuesday, November 19, 2013

Sarson Ka Saag | Punjabi food Recipes

recipe of making punjabi style sarson ka saag

Sarson Ka Saag


19 Nov 2013
Sarson Ka Saag is a famous Punjabi recipe made from mustard, bathua, spinach and fenugreek leaves, usually served with makki ki roti. It requires time and earlier preparations to make this saag and outcome is healthy and tasty main course recipe. You have to clean greens earlier and normally 1 and ½ hour hours of cooking is required, hence Punjabis prepared it in bulk and it last longs upto 3-4 days.
Sarson Ka Saag is prepared all over north India in winter with slight variations in cooking methods and ingredients: In Uttar Pradesh non Punjabis cook it as a stir fry using mustard oil, some people use radish in it. Tomatoes or sour curd is used to balance the bitterness of mustard and fenugreek leaves. I prefer to use lots of tomatoes for sour flavor. In its tempering onion ,garlic, or both are used along with cumin seeds and red chili powder. You can opt ingredients according to your taste. Whenever I prepare it , initially it is served with makki ki roti and leftover saag is enjoyed with sweet rice ( sindhi tehri) a perfect combination of sweet and savoury.
This blog post reminds me of childhood days when neighbors use to share or exchange food on daily basis and we had the opportunity of tasting different foods. During our childhood days we have enjoyed this authentic Punjabi Sarson ka Saag a lot. In my neighbor there was a Punjabi family, aunty use to cook it in bulk, one day she provided us a big bowl of it saying “ Aaj sarson ka saag banaya hain, kha kar dekhna “ asking how it was prepared. That big bowl of saag tempered with desi ghee was quite sufficient for our family of 5 members. Next day her son( who was unaware of the fact we have already tasted it) came with another bowl of sarson ka saag, saying “ mummy ne sarson ka saag banaya tha aap key liyen layen hain” we were smiling and seeing each other faces , again accepted that tasty sarson ka saag. Whenever it is served fresh tempering is added, it taste enhances with due course of time.
Now coming to the recipe, Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 30 minutes | Cooking Time : 1 hour | Serves :4
Recipe Category: Punjabi Food | Recipe Cuisine: North Indian


Mustard leaves-1 bunch(400gms approx)
Bathua leaves- 1 cup(chopped)
Spinach leaves-1 cup
Fenugreek leaves-1/2 cup
Green chillies-4-6
Turmeric powder-1/2 teaspoon
Salt –to taste
Maize flour-1 tablespoon
Water 1 and 1/2 cups
For tempering
Garlic-15-18 pods
Cumin seeds-2 teaspoon
Red chillipowder-1 teaspoon
Ghee or butter - 2 tablespoon


Clean all the greens chop them finely.
Wash them thoroughly using plenty of water.
Grate ginger and chop green chilies and tomatoes.
In a pressure cooker add chopped greens along with ginger, green chillies, tomatoes, salt and turmeric powder.
Pressure cook them on high flame for 4-5 whistles, after it reduce the flame and let it cook for another 15-20 minutes.
step one of making sarson ka saag
As the pressure settles down open the lid of pressure cooker and churn the boiled saag with wooden churner, alternatively you can use electric hand blender . I like the consistency obtained with wooden churner. ( saag has been transferred to other vessel just for taking pics) you can do the churning process in pressure cooker.
Dissolve 1 tablespoon of maize flour in water and add it to the mashed saag, it gives a binding to greens and to some extend settles the bitterness of methi and sarson leaves.
step 2 of making sarson ka saag
Again place it on heat and let it cook for 35-40 minutes on medium to low flame, (if using the same pressure cooker don’t use its lid) you have to churn it 3-4 times in between.
Heat ghee in a pan, add crushed garlic pods to it as they are golden in color and cumin seed and after few seconds add red chilli powder to it, pour this tempering over sarson ka saag .
step 3 of making sarson ka saag
Delicious sarson ka saag is ready to serve with makki ki roti.

recipe of making punjabi sarson ka saag


Proportions of greens can be changed according to your taste.
Proper churning is must to obtain the thick consistency of saag.
After adding maize flour you have to give sufficient time to cook saag.
You can also squeeze lemon juice over it.
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Saturday, November 16, 2013

Wheat Halwa | Gurupurab Recipes

recipe of making wheat flour halwa

Wheat Halwa | GurPurab Recipes

16 Nov 2013
Wishing you very happy Gurupurab to all my readers. Wheat flour halwa is must for this occasion, this is a simple Indian dessert recipe, you can make it any time of day with easily available ingredients at home. This is quick and easy to cook delicious and healthy sweet with goodness of wheat flour and ghee. You can also try other halwa recipes of my blog : besan ka halwa, sooji halwa and rawa kesari .Ingredients required and detailed instructions for the recipe are as follows:

Cooking Time : 15 mins | Serves :4
Recipe Category: Indian Desserts | Recipe Cuisine: North Indian


Wheat flour- 1 cup
Ghee-3/4 cup
Water-2 and ½ cups
Sugar-3/4 cup


In a bowl mix sugar with water.
Heat half quantity of ghee in a pan, add cardamoms roast for 1 minute, and mix wheat flour to it stirring continuously roast on medium to high flame for 4 to 5 minutes.
Wheat flour's color starts changing to brown adjust the flame to low.
step 1 of making wheat halwa

Stirring continuously roast for another 5 minutes.
step 2 of making wheat flour halwa

Add sugar syrup to the roasted wheat flour, mix it well, mash all the lumps in wheat flour
step 3 of making wheat flour halwa

After stirring it for one minute, you will see whole water has been absorbed, at this stage add the remaining ghee, mix well, cover the lid and cook for only 1 minute.
step 4 of making wheat flour halwa


Need not to heat sugar and water mixture, before adding it to wheat flour mix it well.
After adding water you have to continuously stir it .
You can garnish halwa with dry fruits.
Coarse ground wheat flour is ideal for making halwa.

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Friday, November 15, 2013

Makki Ki Roti

recipe of making makki ki roti

Makki ki Roti

Makki ki roti is traditional Punjabi flat bread recipe made from maize flour served with sarson ka saag, this is a healthy bread recipe ideal for breakfast and dinner in winters. You can also have makki ki roti with green garlic chutney or jeera tamatar me aloo or simply with a scoop of butter.
Generally rolling out makki ki roti is difficult to many of us, if you use fresh flour(local flour mills provide fresh in winter) and kneaded properly you can easily roll out without the help of plastic sheets.
Green chillies , coriander leaves or green garlic can be added to flour. I have tried it with chopped onions but it break while cooking. Initially if you find difficulty in rolling out you can take help of plastic sheets but trying manually after 2-3 times you will be able to roll them easily.
Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 15 minutes | Cooking Time : 15 mins | Serves :4
Recipe Category: Indian flat bread | Recipe Cuisine: North Indian


Green chillies-2(chopped)
Maize flour-2 and ½ cups
Salt-to taste
Green chillies-2(chopped)
Coriander leaves -1tablespoon
Water- as required for kneading the dough
Oil-2 tablespoon

step 1 of making makki ki roti


1. In a bowl add maize flour, salt, green chillies, coriander and one tablespoon oil to it, with the help of water knead soft dough.
2. Cover the dough and let it rest for 10 minutes.
3. After 10 minutes you will see maize flour has absorbed water and dough is stiff add more water and knead it again to soft dough.
4. Divide dough in equal portions and make balls of it.
5. Heat griddle on high flame and apply oil to it, set the flame to medium.
step 2 of making makki ki roti
6. Take water in a bowl wet you hands with it, take a ball of dough in your hand, flatten it with another hand’s fingers as thin as you can, this will form a small roti, carefully place it on hot greased tawa , dip you fingers in water and immediately press maize roti from all directions. You have to wet your fingers twice or thrice, spread it as thin as you can.
7. Drop some oil on the sides of roti and some over it.
8. After a minute turn it carefully and cook from another side.
9. While cooking press the sides(rough edges of roti) with the help of spatula.
10. Cook from both sides till golden brown in color.
11. Prepare all the rotis with the same manner.
maize flour roti recipe
Dough should be soft , adding oil to it is must else roti will break on tawa while turning.
Try to spread as thin as you can , else it will not cook properly from inside.
It is said that one makki ki roti takes as much time as 3 normal wheat flour phulkas or roti needs, hence give sufficient time for cooking.
While cooking on tawa don’t turn it again and again, for proper cooking only 2 turns are sufficient.

You can also try these recipes for winterSaai thoom ja phulka(green garlic paratha),koki and
gur ka paratha
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Wednesday, November 13, 2013

10 Indian Deep Fried Snacks

10 Indian Deep Fried Snacks


14 Nov 2013
Here is a collection of 10 Indian Deep Fried Snacks recipes of my blog. This collection comprise of Soya cheese rolls, Palak pakora, Onion fritters, bread pakora, kachouri, green garbanzo beans samosa, masala kaju(maida), sev, sesame rice balls and bread roll. You can have these snacks during intervals between meals. Some of the snacks in this collection are quick and easy and some require earlier preparations.
Preparation time and cooking time of each snack varies, here I have listed maximum preparation time as required for kachouris and sesame rice balls. As far as cooking time is concerned it is clearly mentioned in the individual post.
You can read recipe and its detailed instructions by clicking on the image of individual snack.

Preparation Time : 8 Hours | Cooking Time : 45 mins
Recipe Category: Deep fried Snacks | Recipe Cuisine: Indian

seasame rice balls recipe

onion fritters recipe

palak pakora recipe

green garbanzo beans samosa recipe

soya cheese rolls recipe

bread pakoda recipe

Indian kachouri recipe

 spicy cashew recipe

bread roll recipe

how to make sev

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Sunday, November 10, 2013

Bread Roll

recipe of making bread roll indian snack

Bread Roll

11 Nov 2013
Bread roll is a deep fried snack recipe made with mashed potatoes, peas and other spices with soaked bread slice coating.
This is a very popular north Indian snack, usually served as a breakfast, you can have this with chutney or sauce of your choice or simply with a cup of tea. This is usually served as a breakfast but you can have this at any time. Bread rolls can be prepared earlier and just before serving you can deep fry them. Ideal for Lunch box with  tomato sauce.

Preparation Time : 15 minutes | Cooking Time : 20 mins | Serves :8
Recipe Category: Deep fried Snacks | Recipe Cuisine: North Indian


Bread slices-8
potatoes(boiled and mashed or grated)-6-7
green chillies-4
ginger-1/2” piece(grated)
salt-to taste
red chilli powder-1/2 teaspoon
garam masala powder-1/2 teaspoon
amchur powder-1/2 teaspoon
mint powder-2 teaspoon
oil-1teaspoon+extra for deep frying
1- Cut the edges of bread slices.

step 1 of making bread roll
2- Heat 1 teaspoon oil in a pan, add peas to it, sprinkle some salt over them, cover the lid and let them cook for 4-5 minutes, peas will be cooked and become tender.
3- Now add all the spices and boiled and mashed potatoes to it, mix well stirring continuously, roast for another 3-4 minutes on high flame.

step 2 of making bread roll
4- Remove the mixture from pan and let it cool completely .
5- In a flat dish or wide bowl add sufficient water, mix some salt to it, dip each slice of bread in it, squeeze it in between your palms(squeeze out as much water as you can) place some potato peas mixture over bread slice and give it a cylindrical roll shape(refer to pic)by covering potato filling with bread slice.
6- Prepare all the rolls in the same manner.
7- Leave bread rolls for 5 minutes, during this time coating will set and while frying edges will be secure.

step 3 of making bread roll recipe
8- Heat sufficient oil in kadhai or pan, deep fry 3-4 rolls at a time on medium to high heat.
9- Repeat the same process with the remaining rolls.


For extra taste you can add some grated cheese to the mixture.
After preparing raw rolls before deep frying you can place them in fridge, doing this while deep frying rolls will absorb less oil than normal course.
Don’t want to deep fry bread rolls, prepare them, brush them with oil and bake them in oven, you will get non fried bread rolls.
Substitute mint powder with fresh mint leaves or coriander leaves.

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Saturday, November 9, 2013

Sev Recipe

recipe of making sev a deep fried snack

Sev Recipe

9 November 2013
Sev or popularly known as kara sev is a deep fried snack recipe. Though it is a complete snack in itself yet this can be used in many chaat recipes with other ingredients like Tikki chaat, bhelpuri, dahipuri, matar chaat and in any mixture(namkeen). You can prepare it in bulk store it in an airtight container and it can be consumed upto 2 weeks..
Last month I got an invitation from Hudson canola oil to review their new product, during the diwali celebreations couldn’t get the time to update my blog, but I tried it in preparing sev and results were extremely good light and crispy sev. Hudson canola oil is Trans-fat free oil, with very high MUFA, Omega-3 and vitamin E, Its smoking point is high, so I decided to make deep fried sev with it. Today I am sharing you my recipe of sev made with Hudson canola oil, a healthy version of sev.
Usually sev are prepared with combination of Bengal gram flour and rice flour. I am using all purpose flour instead of rice flour, its taste good and different from normal sev. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 15 minutes | Cooking Time : 15 mins | Serves :8
Recipe Category: Deep fried Snacks | Recipe Cuisine: North Indian


  Bengal gram flour- 1 cup
All purpose flour-1 cup
Salt-to taste
Hudson canola oil-1 tablespoon+ extra for deep frying sev
Roasted cumin powder-1 teaspoon
Red chilli powder-1/2 teaspoon
Water- required for kneading the dough
recipe made with canola oil


Mix Bengal gram flour, all purpose flour, salt, roasted cumin powder, red chillipowder and one tablespoon oil in a mixing bowl.
With the help of water knead soft dough.

step 1 of making kara sev
Leave it for 10 minutes.
Make a roll of dough , grease the entire surface of kitchen press with oil and fill it in your kitchen press.
Take the multi holes jali ( as shown in pic) , assemble it in kitchen press and lock it.
Heat sufficient oil in a pan, check it by dropping a small piece of dough, if it floats on top oil is ready , set the flame to medium, directly press sev over oil.
Deep fry them till crisp and golden brown color.
Place them on tissue paper.

step 2 of making kara sev
Repeat the same process with the remaining dough.
Let them cool and store them in air tight container.


Dough should be soft, other wise sev will have cracks on them and it will be difficult to press them over oil.
You can replace all purpose flour with rice flour.
For extra crisp sev you can add one teaspoon corn flour in the dough mixture.

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