Friday, June 20, 2008

Khaste Kachori


For dough
2 cups plain flour
1/2 tsp salt
1/4 cup melted ghee

For filling

1/2 cup yellow moong dal (soaked for 4 hrs)

1 tsp cumin seeds

1/4 tsp asafoetida (hing)

1 tsp chilli powder

1 tsp garam masala

1 tbsp Dry mango powder (amchoor)

2 tbsp gram flour (besan)

3 tbsp oil

Salt to taste

oil for deep frying


For Dough

1. Combine all ingredients of the dough and knead into a firm dough using very little water. Knead atleast for 5-7 minutes.

2. Divide dough in 12 parts and keep covered in a muslin cloth.

For filling

1. Heat oil. Add cumin seeds and asafoetida.

2. When they crackle add moongdal and fry.

3. add green chilli paste, salt, chilli powder, garam masala, amchur, gram flour, salt and stir for 5-7 min.

4. Cool and divide in 12 parts.

5. Roll out each portion of the dough and place mixture in it.

6. Close it and roll or spread with hand to shape it in kachori. Deep fry till golden brown and serve with tamarind chutney.

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Osaman (Gujarati style kadhi)


2 tbsp yellow moong dal (soaked for 1/2 hr)
4 cups curd a bit sour
2 red chillies
4-5 curry leaves
1 tsp cumin seeds
1/2 tsp sugar
coriander for garnish
1tsp Ghee
Salt as per taste
1. Pressure cook the dal for 1 whistle.
2. Heat ghee in a vessel and add cumin seeds. When they crackle add the curry leaves and chillies.
3. Add the dal and fry for a min.
4. Add curd, sugar and salt.
5. Keep stirring until it boils nicely.
6. Serve hot garnished with coriander with plain rice or Khichadi.

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Summer Cooler

For the Sweet-Series Event of TOI
Serves 2


225gms assorted summer berries (Blueberry, Strawberry, Raspberry)

Juice of 1 orange

1/8th watermelon flesh

4 ice cubes


1. Put orange juice and the berries in the blender and blend till smooth. Add the watermelon and blend again. Add the ice cubes and blend untill smooth. Serce chilled.

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Dum Aloo

Serves 4


20 Baby Potatoes
4 tbsp. Sugar
3 tbsp. Tamarind Extract
2 tbsp. chopped green coriander
Oil for deep frying

For the Gravy :
1/4 Cup Oil
1/2 tsp. Fenugreek
1 tsp. Oregano
A pinch Asafoetida
1/2 tsp. Nutmeg powder
2/3 Cup plain yogurt (dahi)
Salt to taste
1 tsp. Ginger paste
1 tsp. Mustard seeds
1/4 tsp Nigella seeds
4 tbsp. coriander powder
1 tsp. red chilli powder or to taste
1/2 tsp. turmeric powder
1/4 tsp. cumin powder
Rock salt (kala Namak) to taste
Salt to taste


1. Peel and wash the potatoes. Deep fry them in oil till golden brown. Keep aside.
2. In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.
3. In a pan heat a little oil, and add the ginger paste mixture, saute for a minute or two and then add coriander powder, red chilli powder, turmeric powder, cumin powder, nutmeg, both salts and 1/4 cup water. Cover the pan and allow to cook for a minute.
4. Add fried potatoes and yogurt and simmer until potatoes are done.
5. Add tamarind extract and sugar. Garnish with chopped coriander. Serve hot with parathas or pooris.

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Navratan Korma

Serves 4


3 tablespoons vegetable oil, divided
1/3 cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, grated
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 (8 ounce) can tomato sauce
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water

1/4 cup raisins
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
4 ounces paneer, cubed
1/4 cup milk
1/4 cup heavy cream
salt to taste


1. Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.

2. Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.

3.Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.
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Mango Lassi

For the Sweet-Series Event of TOI
Serves 2
Pulp of one mango
2 tbsp yogurt
100ml milk
1 tsp sugar
2 ice cubes
few pistas for garnish
1. Put all the ingredients except the pista in a blender and blend till smooth. Put into glasses and garnish with the pista and serve chilled.

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Strawberry smoothie

For the Sweet-Series Event of TOI

100gms strawberries

150ml non-fat milk

1 tsp sugar

1/2 tsp vanilla extract (essence)

2 ice cubes


1. Put all the ingredients in the blender and blend until smooth. Serve chilled with a slice of strawberry

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Vegetable Burger

4 potatoes (boiled and peeled)
3 slices white bread
3 green chillies finely chopped
3 tbsp coriander leaves finely chopped
3 tbsp oil/ ghee for shallow frying
salt as per taste
10 burger buns
few salad leaves
Butter enough to spread on the buns
1 tomato cut into rings, 10 slices of cheese,
tomato ketchup
1. Take the boiled potatoes and mash them until they for paste (Don't add water)
2. Soak all the bread slices in water and then squeeze them to remove all the excess water.
3. mix the squeezed bread with the mashed potatoes.
4. Add green chillies, coriander, salt. (Add boiled green peas if wanted)
5. Take a medium chunk of that mix and roll it into small balls and then flatten them to give them a shape of the burger. ( Apply ghee or ooil to your palms for smooth rolling, else the batter might stick to the palms.)
6. Heat oil and add 2-3 patties and fry them till crisp golden.
7. Cut the buns in half and butter them. Warm these buns on a hot pan. On one side of the bun put a salad leaf followed by cheese slice then spread a little tomato ketchup.
8. Put a patty on it and then a tomato slice and cover with the other half of the buttered bun. Serve hot.

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Sunday, June 15, 2008

Doodhi Halwa

For the Sweet-Series Event of TOI
For the Vegetable of the week TOI Event

Serves 4


3 cups grated bottle gourd
3 cups full fat milk
3 green cardamom seeds crushed
1/2 cp sugar
a few drops of green colour (optional)
few almonds and pistachios slivered


1. Heat ghee and add grated bottle gourd. Fry till it is transparent.
2. Add milk and bring it to boil. Simmer the gas and cook for 30-35 min or until it is almost dry.
3. Add sugar and colour mix well.
4. Stir 5-10 min till moisture evaporates.
5. Remove from fire and add cardamom, Mix. Serve hot or chilled garnished with almonds and pistachios.
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Palak Malai Kofta

For the Paneer a Delicacy event

Makes 10-12 koftas


For koftas

100gms paneer mashed

2 slices bread remove the sides

3 tbsp curd

1/8 tsp baking powder

1 green chilli

coriander chopped

1/2 tsp salt

1/2 tsp pepper

1/4 tsp red chilli powder

1 1/2 tbsp plain flour (maida)

a few pieces of cashew.

For Gravy

1tsp coriander powder

1/2tsp red chilli powder

1/4 tsp garam masala

1/4 tsp amchoor

salt to taste

Boil together

1/2 kg spinach leaves

1 green chilli

1" piece of ginger

Grind together

2 onions

2 tomatoes

2 cloves


1 tbsp ghee

1" piece of ginger cut into match sticks

1 green chilli slit lengthwise

1/2 tsp red chilli powder


For Koftas

1. Spread 3/4 tsp curd on each side of bread. And soak it for some time. Mash the paneer well and add baking powder, green chilli and coriander.

2. Mash the bread slices and mix with the paneer. Add salt, pepper and red chilli powder. Mix.

3. Add plain flour and mix and make balls and stuff a piece of cashew in centre. Deep fry 4-5 pieces at a time in oil.

For Gravy

1. Wash the spinach leaves and chop roughly. Put the leaves with a green chilli and ginger in a pan. Cook over for 3-4 minutes. Cool and blend in a blender to smooth paste. Add little water if required.

2. Grind the onions, tomatoes and 2 cloves to paste. Heat oil and add the paste to it and cook till dry.

3. Add masalas- coriander powder, red chilli powder, amchoor, garam masala and salt to taste. Stir till oil separates from the mixture.

4. Add spinach puree and fry for 2-3 minutes. Add water to make a gravy of desired consistency. and boil for 5-7 minutes.

5. At the time of serving add koftas and heat on low flame till the koftas are really hot.

6. Heat ghee in a small pan and add the ginger cut into match sticks. When it turns brown off the gas and add green chilli and red chilli powder. Pour it immediately on the koftas and serve.

Read more!

Saturday, June 14, 2008

Red Fried Rice with Soya Nuggets

For the EAT HEALTHY- Protien Rich TOI Event n Healthy Cooking &
ONE D Monthly One Dish Meal Events of TOI
Also mixed rice event
Serves 4


1 ½ cups (250gms) uncooked rice
½ cup nutri nuggets soaked in warm water for 20 minutes and squeezed
4 tbsp oil
2 flakes garlic crushed and chopped (optional)
1 onion chopped finely
¼ cup very finely sliced french beans
1 carrot grated
½ big capsicum diced
½ cup shredded cabbage
½ tsp of each salt and pepper
1 tbsp tomato ketchup (according to the colour desired)
1 tsp vinegar (optional)


1. Boil rice and keep aside till absolutely cold.
2. Wash nuggets in several changes of water. Strain, squeeze, and keep aside to drain well.
3. Heat oil. Stir fry garlic and onions turn transparent.
4. Add nuggets and stir fry on low heat for 5 minutes.
5. Add beans and stir fry for 2 min.
6. Add carrots and cabbage. Stir for a min. Add capsicum.
7. Add salt and pepper.
8. Add rice.
9. Add vinegar and tomato ketchup
10. Add salt taste. Stir fry the rice for 2 minutes. Serve.

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Thursday, June 12, 2008

Raspberry smoothie

For the Sweet-Series Event of TOI
Serves 2
10-12 Raspberries
2 tbsp curd
1 tsp honey
100ml milk
2 ice cubes
1. Put all the ingredients except 2 raspberries in a blender and blend until smooth. Serve chilled garnished with raspberries.

Read more!

Wednesday, June 11, 2008

Mathura ke Khaste Aloo

For my very dear friends of SWC UP/ Awadh

6 potatoes, boiled and peeled and cubed.
3 green chillies, finely chopped.
1/2 tsp. dry ginger powder.
1 tsp. mango powder (amchur).
1 tsp. red chilli powder or to taste
1 tsp. turmeric powder
2 tsp. sugar
1 tsp. cumin seeds
1/4 tsp. asafoetida
1 cup cilantro/coriander leaves, chopped
4 tbsp. oil or 3 tbsp. ghee
Salt to taste.


1. Heat oil/ ghee in a heavy pan or wok and add asafoetida and cumin seeds. When they pop, add turmeric, ginger, mango powder, sugar, chilli and salt.

2. Add potatoes and mix to coat the potaoes withthe spices. Heat till potatoes brown but turn freqently.

3. Sprinkle cilantro or coriander leaves. Serve hot with Indian pooris and raita.

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Dalia Upma

For the EAT HEALTHY- Protien Rich TOI Event
& also the ONE D Monthly One Dish Meal Serves 4


1cup roasted dalia
¾ cup water
1tbsp oil
1tsp rai (mustard seeds)
½” piece ginger-finely chopped
1 small onion-chopped
1 small carrot chopped
½ capsicum chopped
1 tsbp green peas
1 potato chopped
1 floret (a small piece) of cauliflower- chopped
1 tbsp chopped coriander leaves
juice of ½ lemon
salt to taste


1. Soak the dalia in ¾ cup water for half an hour.

2. Heat oil in a pan. Add mustard seeds. Let them splutter.

3. Add chopped ginger and chopped onion. Stir for a min. add potato, carrot, peas, capsicum, and cauliflower, stir well for a minutes.

4. Add salt. Cook covered on low flame till the potatoes get cooked.

5. Drain the water from the dalia and mix with the cooked vegetables. Stir for 3-4 min then add 1 ½ cups of water. Cover to cook on low flame for 2-3 minutes or till water is completely absorbed.

6. Add juice of half lemon and sprinkle coriander leaves on it. Serve hot.
Read more!

Kesari Mishthan

For the Sweet-Series Event of TOI
SWC UP/ Awadh

Mixed rice varieties event

3 Cups full cream Milk (Whole Milk)
1/4 cup Sugar
1/4 cup Rice
1/2 cup Condensed Milk
2 tbsp. Golden Raisins (Kishmish)
Small Piece of Nutmeg, powdered
5-10 Almonds, blanced and silvered
4 green cardamoms powdered
1/2 tsp saffron threads soaked in little warm milk

1. Wash and soak rice in 1/2 cup of water for 1 hour. Cook the rice in the same water until the rice is fully cooked and water has dried up.
2. To the cooked rice add milk. when the milk starts boiling, simmer and leave the kheer to cook till the milk starts thickening, stirring occassionally. Mash the rice a liitle, add sugar and condensed milk.

3. Add raisins, almonds and saffron. Boil the mixture one more time. Remove from flame, add cardamom powder and nutmeg powder.

4. Keep aside. Allow to cool and then referigerate. Serve well chilled.

Note : Left over boiled rice can be used in place of uncooked rice. But make sure the leftover rice should not have salt in it.

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Gajar Poli (Carrot Pancake)

My contri to the Sweet Series event of TOI
Also for the Eat healthy fibre rich event
Also the roti mela

1 cup grated carrot
1/4 cup grated jaggery
1/2 tsp cardamom powder
1/2 tsp nutmeg powder
1 tsp ghee
1 cup wheat flour
water as needed


1. Mix water in the flour and make a dough. Keep aside.
2. Heat ghee in a kadhai and add the grated carrot to it. When the carrot become a little soft add the jaggery to it and cook until it starts leaving the edges.
3. Remove from fire and add cardamom and nutmeg powder. Mix well.
4. Let it cool. Make small ball of the dough and the carrot filling.
5. Fill the carrot mixture in the dough balls and roll it with the help of little flour.
6. Heat tawa and cook the pancake on both sides drizzling a little ghee from the sides.
7. Serve hot or cold.

Note: These pancakes can be stored in the refrigerator for a week also.

Read more!

Kiwi Smoothie

For the Sweet-Series Event of TOI
Eat healthy Fibre rich event

2 kiwi peeled
1 banana
150 ml Milk
2 tsp sugar


1. Mix all the ingredients in a blender pour in a glass and serve chilled.

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Bhagar (Swang Rice)

One more for WBB- Express Breakfast

1 cup bhagar (Swang Rice)
1 tsp cumin seeds (jeera)
1/2 lemon juice
1 green chilli chopped
1 tsp coriander
1/2 tsp sugar
1 tsp oil
1 tsp ghee
2 cups water

1. Heat ghee in a kadhai and add the bhagar to it. Fry for 10-12 min. Keep aside in a dish.
2. Heat oil and add cumin seeds. When they crackle add green chilli and boiling water.
3. Squeeze the lemon, add salt, sugar and mix well.
4. Add the Bhagar to it and steam like upma.
5. Serve hot garnished with coriander.

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Tuesday, June 10, 2008

Savoury Wholemeal Pancakes (Dhirdi)

For the SWC-Maharashtra
Eat healthy fibre rich event
& WBB- Express Breakfast
& also the roti mela

2 cups wheat flour
1 tbsp gram flour (besan)
1 tomato chopped
1 onion chopped
1 tsp each ginger garlic paste
2 tsp coriander
1/2 tsp turmeric (haldi)
1 tsp red chilli powder
a pinch of asafoetida
Salt to taste


1. Combine all the ingredients and add enough water to form a smooth, pouring consistency batter.
2. Heat a tawa and brush it with little ghee and wipe it out with a tissue paper. Pour a ladder full of batter on it and spread it like dosa.
3. Drizzle a little ghee or oil from the sides and cook the dosa. When it is brown from the bottom reverse it and cook for 2 min and serve hot with coriander chutney or ketchup.

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Katachi Amti


Drained water of the dal used for puran poli.
1 tbsp Puran
1 tsp oil
1 tsp cumin seeds
2 tsp freshly grated coconut
4-5 curry leaves
1 tsp coriander
a pinch of asafoetida
1 tsp garam masala
1 tsp jaggery
1/2 tsp turmeric (haldi)
salt to taste

1. Heat oil add cumin seeds, curry leaves, haldi and asafoetida.
2. Put this tadka in the dal water and then add the coconut, garam masala, jaggery and salt.
3. Boil it nicely for atleast 15-20 minutes.
4. Serve hot with puran poli or plain rice.

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Puran Poli

My contri to SWC- Maharashtra
My contri to the Sweet Series event of TOI
Also roti mela event


1 cup Split yellow gram (Channa dal)
1 Cup grated jaggery
1 tsp cardamom
1 tsp nutmeg powder
1 cup wheat flour

1/2 tsp salt

1. Soak the dal in water for 1 hour. Then pressure cook it with enough water.
2. Let the dal be very soft. Drain the water and keep the dal in a kadhai. Do not throw the dal water as it can be used to prepare Katachi Amti.

3. Add jaggery to the dal and on medium flame mix the dal and jaggery till the mixture is thick enough to form rounds. See the pic. Remove from fire and add the cardamom and nutmeg powder and mix well.

4. Mix water an
d salt in the wheat flour and make a dough of it of the same consistency as of the dal jaggery mixture(Puran).

5. Make equal rounds of the dough and the Puran.
6. Make a bowl like structure of the dough and fill in the puran into it. Close it and roll it out. Use rice flour for dusting while rolling the puran poli.
7. Roast it on a hot tawa from both sides. Serve hot with lots of ghee and milk/katachi amti.

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Gobhi Paratha

This sunday i tried out the Gobi Paratha by Priti...
It tastes great and is really a wholesome dish.... My husband also liked it... and its really a good idea for kids who dont eat veges...
Thanks priti for the recepie... This i will also link to the YRR event (Your recepie rocks) event of toi...

And also for Roti mela event

Read more!

Saturday, June 7, 2008

Soya Mutter

SWC UP/ Awadh

1/2 cup soya nuggets
1/2 cup green peas
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/2 tsp garlic paste
1 tsp ginger-green chilli paste
2 medium onions finely chopped
2 tomatoes pureed
1/4 tsp turmeric (haldi)
1/2 tsp chilli powder
1/2 tsp coriander powder
1/4 cup fresh yoghurt
2 tsp gram flour (besan)
2 tbsp milk
12 tsp sugar
2 tsbp oil
Salt to taste


1. Cook the soya nuggets in hot salted water for about 20 minutes. Wash them in 3-4 rinses of water. Keep aside.
2. Heat oil & add the cumin seeds. When they crackle add asafoetida, ginger- garlic- green chilli paste and finely chopped onions. Stir fry till onions are translucent.
3. Add tomato puree, turmeric, chilli powder, coriander powder and cook on slow flame for 5-10 minutes.
4. Mix yoghurt, gram flour, milk, 3-4 cup water and add to the gravy.
5. Add soya nuggets, green peas, sugar and salt and simmer for 2 minutes.
6. Serve hot with roti, pooris or parathas.

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Lucknowi Koftas

This recipes goes for my friends of SWC-UttarPradesh/ Awadh Event.


For the Koftas
250gms Potatoes boiled, peeled and mashed
1 cup Spinach washed and chopped
1/2 cup Fenugreek leaves washed and chopped
1/2 cup coriander washed and chopped
Juice of 1 lime
1/2 cup Corn flour/gram flour (besan)
1/2 tsp red chilli powder
Salt to taste
Oil for frying

For the Gravy
2 med size onions finely chopped
1 large tomato pureed
1 cup plain yoghurt (Dahi)
1 cup milk
1/4 cup cream
2 tsp coriander powder
1/2 tsp turmeric (haldi)
1/2 tsp sugar
1/4 tsp garam masala powder
4 tbsp oil
Salt to taste

Grind to Paste
12 almonds (badam) soak and peel
3 tbsp poppy seeds (Khus khus) soak
3 tbsp melon seeds (Kharbuja seeds) soak
1 tsp each ginger and garlic paste
3-4 green chillies

1. For the koftas mix all the ingredients of the kofta together and divide into equal portions and shape into long rolls.
2. Deep fry till golden in colour. Drain onto a absorbent paper and keep aside.
3. Heat oil in a pan and fry chopped onions till golden brown. add the grinded paste and stir fry for few min. Add turmeric powder, coriander powder, sugar and salt and stir fry for few seconds.
4. Stir in tomato puree and cook on high heat stirring continuously till oil begins to separate. Add yoghurt, milk and cream.
5. Stir for a min more and then add 1 cup water and bring to boil. Simmer and cook for 5-10 min or until desired consistency.
6. Just before serving place the fried koftas in a dish pour the hot gravy over and serve immediately garnished with garam masala powder and chopped coriander. Tastes good with Parathas or poori.

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Friday, June 6, 2008

Nutritive Maggie Hearts

For the monthly mingle event of toi


1 packet maggie masala noodles- boil till just done

1 carrot grated (¾ cup)

¾ cup finely chopped cabbage

2 tbsp atta (whole wheat flour)

2 tbsp butter

¾ cup milk

¾ tsp salt, or to taste

1 tbsp almond powder (8-10 almonds ground)

1 tbsp nutrinugget powder

salt and pepper to taste


1. Boil maggie noodles in just 1 cup water on medium flame till the water gets absorbed

2. Melt butter in a heavy bottomed kadhai on low heat.
3. Add atta and stir fry for 1 min. Add milk stirring continuously.
4. Add carrots, cabbage, nutrinugget powder, almond powder and cook till thick. Add salt.
5. Add boiled maggie. Cook for 2-3 min more and keep mixing the noodles gently till the mixture turns really thick. Do not mash the noodles.
6. Cook till the mixture turns thick enough to be shaped into cutlets. Remove from fire. Cool.
7. With oiled hands, make heart shaped cutlets and refrigerate overnight. Next morning shallow or deep fry them.

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Masale Bhat

For the SWC-Maharashtra event.
For the Mixed rice event of TOI

2 cups long grain rice (basmati rice)
4-5 cloves
2-3 bay leaves
6-7 Peppercorns
1tsp cumin seeds
1/2 cup fresh grated coconut
7-8 cashew nuts
2 tsp oil
2-3 green chillies, 4-5 curry leaves
2tsp garam masala
1tsp ginger paste
Salt to taste
Coriander for garnishing


1. Wash rice and keep aside.
2. Heat oil in a heavy bottomed pan. Add cumin seeds once crackle add curry leaves, green chillies slit in between and ginger paste.
2. Fry for some time then add bay leaves, cloves, peppercorns and cashew nuts. Fry for few more minutes and add coconut. Fry for 2 more minutes and add rice.
3. Fry for a minute and add enough water. Cover and cook until the rice is done.
4. Serve hot garnished with coriander and any yoghurt raita.

Read more!

Thursday, June 5, 2008

Raw Mango Chutney


2-3 raw mangoes
1tsp red chilli powder
1tsp oil
1/2tsp mustard seeds
1/2 tsp asafoetida (hing)
1 tbsp jagger (add more if the mangoes are too sour)
Salt to taste


1. Pressure cook the raw mangoes to 4 whistle.
2. Once the mangoes are cool remove the pulp and add salt, red cilli powder and jagger to it.
3. Hear oil in a small kadhai. Add mustard seeds to it. Once they crackle add asafoetida to it and put this hot tempering in the raw mango mixture.
4. Mix well and serve with bread like a spread or as a side dish like pickle.

Note: This chutney can be stored in a glass bottle in the refrigerator atleast for a week.
Pressure cook the raw mangoes remove the pulp and store in a glass bottle in the refrigerator will last for a year. You can add tempering, chilli powder, salt and jaggery any time you want to use it. Or add jaggery, a pinch of salt, cardamom powder and saffron strands and water to have a cool drink during the october heat too.... (aam panna)

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Wednesday, June 4, 2008

Matar Usal

For the AFAM-Coconut event of toi

Had eaten this mouth watering usal at one of my friends house... tried it its really ummmmm

3 cups Peas
1 cup fresh scrapped coconut
1 tsp ginger paste
1 tsp garlic paste
7-8 curry leaves
3-4 chillies
2 tbsp coriander
2 tbsp oil
1 tsp lemong juice
salt to taste


1. Make a paste of ginger, garlic and chillies.
2. Heat oil in a heavy bottomed pan and the ginger garlic chilli paste to it. Fry for a few minutes and then add curry leaves to it.
3. Make a paste of the coconut and coriander and add it to the oil. Fry for few minutes and then add the peas to it.
4. Add salt and enough water to it. Boil it nicely for atleast 15-20 minutes.
5. Add lemong juice and serve it hot with bread or parathas...

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Pista Badam Kulfi

For the Sweet-Series Event of TOI


2 litre milk (full fat)
1/2 cup sugar
1/2 tsp cardamom powder (elaichi)
15 almonds (badam)
5-10 Pistaschios
Few strands of Saffron (Kesar)

1. Take a thick bottomed pan/vessel. Boil the milk in it and reduce it stirring continuously to 750gms.
2. Add sugar, cardamom powder and saffron. Boil it for some more time.
3. In another pan lightly roast the almond and pistachios and add them to the milk.
4. Remove from gas and let it come to room temperature.
5. Pour it in either small earthen pots or kulfi moulds or easiest and simplest in the plastic water cups.
6. Close them with alluminium foil and pierce an ice-cream stick into it and freeze it till set.


1. You can use almond and pista powder also. Add it after the sugar is dissolved.
2. To make the milk thick fast add 2 tbsp cornflour dissolved in cold milk to the boiling
3. For a richer taste add khoya to the milk once you remove it from fire and comes to
room temperature.
4. Add mango pulp to the milk after adding almonds to make a mango kulfi....
Rest i leave to your creativity....

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