Wednesday, May 28, 2008

Wholesome Khichadi

For the Mixed rice event of toi


2/3 cup Rice
2/3 cup Moong dal
1 cup grated Carrot
1 cup grated bottle gourd (lauki)
1/2 tsp turmeric (haldi)
1 tsp jeera
1/4 tso asafoetida (hing)
6 peppercorns
1 bay leaf
4 cloves
1/2 tsp ghee
Salt to taste
Coriander to garnish

1. Wash rice and dal together and keep aside.
2. Heat ghee and add cumin seeds to it. Once crackle add bay leaf, peppercorns, cloves, turmeric and asafoetida.
3. Fry these for a minute and add grated carrot and bottle gourd to it. Saute for a few seconds.
4. Add rice and dal and saute again for a minute. Add 3 cups of water and salt and make 3-4 whistles.
5. When done mix the khichadi so that all the ingredients come together.
6. Garnish with coriander and serve hot with fresh curds or pickle.

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Tuesday, May 27, 2008

Vegetable Jalfrazi

This for my toi friends Bell pepper event

1/2 cup onions cut into strips
1/2 cup tomatoes cut into cubes 1"
1/2 cup Red, green and yellow capsicum cut into cubes 1"
1/2 cup baby corns cut into strips
1 tsp oil
1 tsp Cumin seeds (jeera)
1 1/2 tsp tomato ketchup
1 ts
p ginger and garlic paste
1/2 tsp garam masala
1/2 tsp chaat masala
Salt to taste


1. Heat oil in a non stick pan. Add cumin seeds to it. Once they crackle add ginger garlic paste and onion to it.
2. Saute till the onion becomes translucent. Add tomatoes and saute again for a few more minutes.
3. Add the cubes capsicums and the baby corn. Saute for 2 minutes and then add garam masala, chaat masala, tomato ketchup and salt.
4. Mix all these together and cook the vege till the capsicum are almost done (little crunchy).
5. Serve hot with roti or naan.

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Kairi ka Jaljeera

For the Sweet-Series Event of TOI
This for the event of Monthly Mingle on toi

1/2 cup chopped Raw mango
1/2 cup coriander chopped
1/2 tsp chopped mint leaves (Pudina)
1 tsp sugar
1/2 tsp black salt
1 green chilli
1/2 tsp roasted cumin powder
Salt to taste


1. Grind all the ingredients in the juicer using very little water.
2. Add 3 glasses of water to it and let it rest atleast for 30 minutes.
3. Pour over ice cubes and serve immediately.
4. Makes 4 glasses.

Note: You can vary the amount of Pudina

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Tamatak ki kadhi


4 Large tomatoes
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 green chilli chopped
4-5 curry leaves
2 cloves
2 tbsp besan
1/2 tsp Turmeric (haldi)
a pinch hing
2 tsbp red Chilli powder
2 tbsp jaggery (Gur)
2 tbsp oil
Salt to taste
2 tbsp coriander to garnish


1. Roughly chop tomatoes and boil them in 1/2 cup water for 5-10 min. Cool and make a smooth puree in the mixie. Keep aside.
2. Heat oil in a thick bottomed pan and add mustard seeds cumin seeds. Once they crackle add green chilli, cloves, curry leaves and besan. Saute for 2 min.
3. Add turmeric, red chilli powder, hing and the tomato puree. Take care that you keep stirring the mixture while adding the puree as lumps may form due to the besan.
4. Let it boil nicely and then add jaggery and salt. Boil again for 5 more minutes.
5. Garnish with coriander and serve hot with rice.

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Lachha Paranthas

This recipie is specially for the Roti mela event


2 cups Wheat flour
1 tsp salt
3 tbsp oil
Warm water for kneading

1. Rub oil to the atta and add water gradually . Knead the dough until smooth.
2. Cover and keep it to rest for about 20 min.
3. Knead again and make 8 balls out of it.
4. Take one ball and roll it out to a diametre of 6" (Approx)
5. Cut into 2" strips lengthways and brush it with little oil and sprinkle a little flour on it. Place all the strips one by one on the centre strip.
6. Roll it like swiss roll and flatten it with hand. Then again roll it lightly with the rolling pin to a diametre of 5" (Approx)
7. Heat a tawa and cooks the paranthas on both sides leaving a little oil on the sides. Serve hot.

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Friday, May 23, 2008

Paneer Tikka with Yellow rice

For the Mixed rice event of TOI
For the Monthly mingle
& SWC Uttar Pradesh/ Awadh
This for my toi friends Bell pepper event

For the tikkas
1 1/2 cup large paneer cut into cubes of 1"
1/2 cup onion cut into wedges
1/4 cup each green, red and yellow capsicum
1/2 cup thick curds
1/2 tsp bengal gram flour (besan)
1tsp each ginger and garlic paste
2 tsp chilli powder
1/2 tsp kasuri methi
1/2 tsp garam masala, 1 tsp chaat masala
2 tbsp chopped coriander, 2 tbsp mustard oil
Salt to taste

For yellow rice

1 cup long grained rice
1/2 tsp cumin seeds (jeera)
1" cinnamon stick
2 cloves
1 bay leaf
1/4 tsp turmeric powder (haldi)
1 tbsp oil
Salt to taste

Method For Paneer tikkas

1. Cut the capsicums, onion and paneer into cubes.

2.Combine the curd,
bengal gram flour (besan), ginger and garlic paste, chilli powder, kasuri methi, garam masala, chopped coriander, 1 tbsp mustard oil, salt and mix well to prepare the marinade.
3. Add the cut vegetables and paneer into the marinade and leave it for some time. (15 min)

4. Arrange the paneer, capsicums, onion on the bamboo sticks in a sequence.
5. Place the toothpicks on a hot tawa or griddle and sprinkle oil from sides and saute th
e tikkas on all sides till the paneer gets lightly brown.
6. Serve hot sprinkled with chaat masala.

Method for Yellow Rice

1. Clean, wash and soak the rice for 10 min. Drain and keep aside.
2. Take oil in a thick bottomed vessel and when the oil is hot put the cumin seeds, cloves, cinnamon stick and bay leaf into it.
3. Once the seeds crackle add the rice and turmeric powder and saute it for a few minutes.
4. Put 2 cups of hot water and salt. Cover and cook the rice.
5. Serve hot with the tikkas.

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Thursday, May 22, 2008


For the SWC-Gujarat-Round

2 cups whole whet flour (atta)
1 cup kasoori methi
2 tbsp red chilli powder
4 tbsp ajwain
6 tbsp ghee
Salt to taste


1. Mix all the ingredients and make a bit hard dough using enough water.
2. Let the dough rest for half an hour.
3. Make 15-16 balls from the dough and roll out patties from it as thin as possible.
4. Place it in a tortilla maker and close its lid. ( you can use a tawa or a griddle instead of the tortila maker).
5. Keep it till it turns crispy.
6. Serve it with any chutney. (Garlic or seasame chutney tastes wonderful).
7. Store these khakras in an air tight container.

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This recipie is specially for the Roti mela event and also
SWC-Gujarat Round


1 cup whole wheat flour (atta)
1/2 cup curd
1/2 tsp hing
1/2 tsp ajwain
1/2 tsp haldi
1 tsp red chilli powder
1 tsp oil


1. Mix all the ingredients with enough water.
2. Leave the dough for 1/2 an hour. Make 7-8 balls from the dough and roll them little thick (like paranthas).
3. Fry them on hot griddle or tawa leaving oil from the sides. Do them on both sides of the theplaas.
4. Repeat for all the other balls. Serve hot or cold with any chutney or ketchup.

* You can add ginger garlic paste in the dough mixture for different taste.

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Wednesday, May 21, 2008


2 cups Rice (washed)
1/2 cup yellow moong dal (washed)
1" piece of cinamon
1tsp cumin seeds
1 black cardamom
2 cloves
1" piece of ginger grated
4-5 curry leaves
1tsp ghee
1/2 tsp turmeric, 1/2 tsp asafoetida
Coriander for garnish
Salt as per taste
1. Heat ghee and add cumin seeds. When they crackle add cloves, cardamom, cinamon, curry leaves. Fry for a min.
2. Add grated ginger, again fry for a minute, then add turmeric and asafoetida.
3. Add the washed rice and dal and mix well. Add 4 cups water and salt as per taste.
4. Pressure cook until the rice is soft. When the pressure is down remove from cooker and mix all the ingredients well.
5. Serve hot garnished with coriander and ghee.

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Tuesday, May 13, 2008


For the WBB- Express Breakfast event of toi


1 cup Fine rice flour
2 green chillies paste
1 tsp jeera
Salt to taste
1/2 cup curd
Water as required


1. Mix all the ingredients together using enough water. Consistency of the batter should be a bit more liquid than the batter of dosa.
2. Heat a good non stick pan and pour one ladder on it and wait till the pangi is done on one side and then leave a little oil from the sides as we do for dosa.
3. Turn and cook it on the other side also.
4. Serve hot with ketchup, any chatni or just eat like that....


U can add ginger paste, garlic paste, finely chopped onion, finely chopped tomato if u like....
Wonderful breakfast in 10 minutes...

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Moong Dal Halwa


1 cup yellow moong dal
1cup milk warm
1 1/4 cup sugar
1/2 tsp cardamom
a saffron strands
6 tbsp ghee
1/2 tsp Saffron food colour (optional)
Almond and pista pieces for garnishing.


1. Soak the moong dal for 3-4 hours. Drain and grind it to a rough paste using very little water.
2. Melt ghee in a thick bottomed pan and then add the moong dal paste in it. Stir continuously on low flame till the dal turns golden brown in colour.
2. Meanwhile make the milk warm and keep a spoon full in aside. Soak the saffron strands in the milk kept aside.
3. When the dal turns golden brown add warm milk and 1 cup warm water in it and stir continuously till the moisture is absorbed.
4. Add sugar to it and keep stiring on slow flame or the sugar will caramalise. Keep stiring until ghee separates.
5. Add saffron strands milk, saffron colour (optional), cardamom powder and mix well.
6. Garnish with almond and pista pieces. Serve hot.

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