Tuesday, 12 August 2014

Tandoori GObhi


Cauliflower, hung curd, ginger garlic paste. Coriander, bhuna jeera, chaat masala, kasuri methi, red chilly powder, 1 spoon besan , 2-3 red chillies, salt


Chop the cauliflower and cut in big pieces and boil for 5 minutes in hot water. Strain the water.

Take a bowl, add hung curd, ginger garlic paste, chaat masala, kasuri methi, red chilly, coriander , oil,  bhuna jeera, besan, red chilly raw, salt and mix it all well. Add the chopped cauliflower pieces to this.

Let it marinate for half hour. After this grill this on a tandoor for 20 minutes till it turns golden brown.

Garnish the tandoor gobhi with chaat masala and coriander leaves!!! Enjoy hot!!!

Saboodana Khichdi


Saboodana, peanuts, potatoes, salt, jeera, coriander, oil, green chilly


Soak the saboodana in water for three hours. Once it gets fluffy, take out and spread on a newspaper.

Take some oil in a pan and fry the finely chopped potatoes and peanuts. Keep aside.

In a separate pan, take some oil, add jeera, saboodana, coriander, green chillies, peanuts and potatoes and mix well. Let it simmer on low flame with the lid for about 5-7 minutes.

Your dish is ready to be garnished with coriander and serve!!

Cabbage pakoras


Jeera, dhania, red chilly, ginger garlic paste, salt, ajawain, aamchur, 


Cut cabbage into thin slices. Take a bowl, add besan, chopped onions, green chilly, ginger garlic paste, all the other masalas , and cabbage. Add a little water and mix it all well to get a thick consistency.

Once this is done, take the mixture into your palms and give it the desired shape. Fry. The pakoras one by one.

For garnishing, add coriander and sprinkle chaat masala!! Serve with chutney and ketchup,

French Beans with malai


1/2kg French beans
2 onions
2 tomatoes 
Jeera, dhania powder, kitchen king masala, turmeric, hing, salt, grounded methi, red chilly powder, red chilly raw, 1/2 cup malai/ cream.


First cut the French beans into long thin slices and cut tomato and onions into small pieces. 

Take oil in a pan and add a pinch of hing. Add chopped onions and sauté it till it turns a little brown. Add tomatoes and then all jeera, turmeric, methi, red chilly  and cook until a little brown. After the masala is ready, add the cut French beans and add salt. Let it simmer on a low flame with the lid on.

Once it is cooked well and a little crispy , add kitchen king masala and malai/cream and cook for a while. 

Once it is cooked nicely serve it hot with paranthas!!

Saturday, 9 August 2014

Sooji toast


White Bread
Malai, milk
Black pepper
Ginger garlic paste


Cut the sides of the bread and cut in small square pieces.

Take some sooji in a bowl and add malai , milk, ginger garlic paste, black pepper and salt. Make a thick paste.

Take a pan and add a little butter on it.  Take the bread and dip it in the above mixture ( one side / two sided) and shallow fry them.

Serve hot with tomato ketchup!

Friday, 8 August 2014



1/2 cup black chane
Besan, 2 table spoon aata, aamchur powder, shakakr, 2 green chillies, 1 tomato, dhania powder, jeera powder, red chilly powder, methi powder, salt, hing, rai, 2 spoons dahi, mustard oil, sweet fennel seeds


Add oil in a pan. Add hing, saunf, red chilly powder, dhania powder and haldi.
Add besan and aata and stir till it turns brown. After this add the chana and keep stirring it.

After this, add water to it, salt and let it cook with the lid on till the black chanas are cooked well.
After this, add aamchur powder, shakakr, tomatoes, and green chilly.  This is not a dry dish and so we will keep the gravy.

In a bowl. Put grounded rai, curd, and mustard oil and make a paste and add it in the above pan.

Boil it for another 5 minutes and garnish with coriander leaves.

Serve with rice and daal.😄

Dal ke BHtooru


Flour, udad daal, refined oil, hara dhania, green chilly, pudina, ginger garlic,  garam masala, dhania powder, red chilly powder, jeera, salt


Take aata, ajawain, salt and yeast and prepare a dough till it rises a little. Let it be aside for a few hours.

Soak the white udad daal for two hours and after that strain it in a bowl and add onions, ginger garlic and all other dry masalas.

Heat some oil in a pan and add 2-3 spoons to the above daal stuffing. And mix it well while the oil is still hot.

Make a big round ball with the aata and add the stuffing inside it. Make as many dough balls you like and let it sit aside for a few minutes.

When the oil is hot, start frying them and your daal wale bhature are ready to eat. 

Serve with mangoes!!