Besan Chilla (Gram Flour Pancake)

besan chilla

Besan chilla or cheela is a very tasty and healthy breakfast. You can make it on Sundays for your family. Besan chilla is also an anytime low calorie snack. If you use non-stick tava and thus less oil, it’s guilt free indulgence.

Recipe of Besan Chilla

1 cup besan (gram flour)

Salt to taste

1/2 tsp red chilli powder

1 tsp kasoori methi (dry fenugreek leaves)

1 small onion- very finely chopped

1 small tomato- very finely chopped

1/4 tsp garam masala powder

1. Mix all the ingredients except onion and tomato.

2. Add water little by little mixing all the time so that no lumps are formed. Add enough water to get thick pouring consistency.

3. Keep the batter aside for 15 minutes.

4. Beat the batter well.

5. Heat a non- stick tava (griddle) and put some oil on it. Wipe with a napkin.

6. Keeping the tava on low heat, pour 2 tablespoons batter in the centre. Spread the batter outwards gently with the back of a ladle (karchhi) in circular motion just like you spread an omellette. You can make big or small rounds depending on how thick or thin you want your cheela to be. Cook the chilla on medium heat.

7. After 2 minutes, pour some oil on the chilla. Sprinkle onion and tomato pieces on the chilla and press gently with the spatula so that these pieces stick to the chilla.

8. When the edges from underside look reddish brown, it means underside is cooked. Remove the cheela from the tava with the help of a wide, thin spatula.

9. Cook the upper side also with onion, tomato pieces facing downwards. Press gently. After 2 minutes, remove the chilla from the tava. Similarly cook other chillas. Serve hot with green chutney or lahsoon chutney.

Note- Make first chilla as a test chilla using small quantity of batter as first cheela usually sticks to the tava. Always spread the chilla with tava on low heat.

Alternatively, you can also mix very finely chopped onion, tomato and green chilly pieces in the batter and then spread and cook like the method above.

Aloo Chaat Recipe

aloo chaat

This is a very simple recipe of aloo chaat or potato chaat.  Aloo chaat is very popular among chaat and street food lovers.

Recipe of aloo chaat

3-4 aloo (potatoes)

1 tsp chaat masala

2 tbsp oil

1/2 tsp red chilli powder

1 tsp roasted cumin powder

Green coriander chutney- to taste

Sweet tamarind chutney- to taste

Salt to taste

1. Pressure cook aloo for 1 whistle. Turn the heat to low and cook for 2 more minutes. Turn off the heat and let the pressure drop down before opening the lid of the cooker.

2. Peel the aloo and dice them into 3/4 inch cubes.

3. Heat oil in a non-stick tava (griddle) and fry potatoes till brown from all sides. Take out in a bowl.

4. Add salt, red chilli powder, cumin powder and chaat masala. Pour coriander chutney and tamarind chutney over the aloo chaat and enjoy!

Eggless Banana Cake/Bread

banana cake

Banana cake is also called banana bread but I prefer to call it a cake because it is as soft and delicious as a cake. I love banana and also cake so this eggless banana cake is a perfect combo for me. This is also a low calorie cake since I have used less butter than generally used but trust me, it has no effect on the taste.

Recipe of eggless banana cake/bread

2 cups maida (all purpose flour/refined flour)

1 cup sugar

2 pinches salt

1 tsp baking powder

2 over ripe banana (kela)

2 tbsp butter

1/2 cup milk

cake batter

 1. Peel and mash banana till smooth and lump free.

2. Sieve together maida, salt and baking powder.

3. Add sugar and butter to mashed banana and mix well till smooth.

4. Preheat oven at 180 degree C for 10 minutes.

5. Add maida from step 2 to banana mixture. Add milk. Beat well (I used hand blender) the batter.

6. Grease a baking pan and dust it with maida. Shake off excess maida.

7. Pour the cake batter in the baking pan and place it in the oven.

8. Bake the banana cake at 180 degree C for 30 minutes or till a knife inserted at the centre of the cake comes out clean.

9. If the upper surface of the cake has not browned, bake at 250 degree C for 5 minutes. This should brown the cake.

10. Take out from the oven and cool for about 20 minutes. Then invert from the baking pan on to a plate. Upon cooling down completely, slice and serve the banana cake.

Garam Masala Recipe

garam masala

There is nothing like homemade garam masala. Here I have given a very simple recipe of how to make garam masala at home. 'Garam' means hot and 'masala' means spice mixture. Unlike its name, garam masala powder is more aromatic than hot. It can be stored up to 3 months without losing its flavor and aroma. Garam masala should be stored in an airtight container in a cool, dry place and container should be tightly closed after use. Garam masala is added at the end of cooking process to retain its flavor and aroma. It's a versatile powder which can be used in a variety of dishes.

Recipe of garam masala powder

200 gms cumin seeds (jeera)

20 gms cinnamon (dalchini)

30 gms small cardamom (hari elaichi)

50 gms big cardamom (moti elaichi)

60 gms coriander seeds (sabut dhania)

30 gms dried ginger (sonth/sookhi adrak)

40 gms black peppercorn (kali mirch)

15 gms bay leaves (tej patta)

2 nutmegs (jaiphal)

20 gms mace (javitri)

whole spices for garam masala

1. Take a kadhai/wok or a pan and lightly dry roast all the ingredients above on a low heat. Roast for about 2-3 minutes.

2. Take out from the kadhai and let the spices cool down a bit.

3. Grind the spices in a dry grinder, a small amount at a time. Store the grinded garam masala powder in an airtight container.

Sabudana (Sago) Cutlet

sabudana cutlet

Sabudana cutlet is a very tasty snack and you can have it with your evening tea or Sunday breakfast when everybody wants something special. Coating of sabudana on cutlet make them crisp and yummy!!

Recipe of sabudana cutlet/ patties

4 potatoes- boiled, peeled and mashed

4 bread slices

3-4 green chillies- chopped

Salt to taste

3/4 tsp amchoor (dried mango powder)

1/2 cup sabudana (saboodana/sago/tapioca pearl)

Oil to shallow fry

cutlet being shallow fried

1. Wash sabudana in a colander or a strainer. Drain. Soak sabudana in enough water in which it is ‘just immersed’ and no more. Soak for 1 1/2 hour. Strain excess water if any.

2. Remove sides of bread slices and dip them in water one by one and immediately take them out. Squeeze to remove water.

3. Add bread, green chillies, salt and amchoor to mashed potatoes. Mix well to form dough.

4. Take tennis size balls from the potato dough and flatten them between your palms. Do not flatten too much.

5. Spread sabudana in a plate. Press both sides of each cutlet in the sabudana and press gently so that sabudana coats the cutlet well.

6. Heat oil in a flat, shallow non-stick pan. Place as many cutlets on it as you can easily manage. When underside turns golden, turn over and cook from other side also.

7. Drain and place on an absorbent paper. Serve sabudana cutlet hot.

Chana Dal Pakora (Bengal Gram Fritter)

chana dal pakora

Chana dal pakora was our rainy day treat today. We enjoyed these deep fried goodies with our morning cup of tea. I enjoy chana dal in all forms whether it's curry or along with lauki (bottle gourd) and these pakora are no exception.

Recipe of chana dal pakora/ pakoda

1 cup chana dal (split Bengal gram)

3 green chillies- chopped

Fresh coriander leaves- chopped

A pinch of hing (asafoetida)

Salt to taste

1 onion- finely chopped

1 inch piece ginger- finely chopped

Oil to deep fry

1. Wash and soak chana dal overnight. Drain.

2. Grind chana dal to a smooth paste.

3. Add rest of the ingredients except oil to the chana dal batter. Beat well.

4. Heat oil in a kadhai/wok. When the oil is hot enough, turn the heat to medium. Drop small portions of the batter in the oil. Deep fry till pakora turn golden brown from all sides.

5. Drain chana dal pakora on an absorbent paper and serve hot with chutney or ketchup.

Chawal ka Paratha (Left Over Rice Flatbread)

chawal ka paratha

Chawal ka paratha can be made from left over rice and that too straight out of fridge. No need for heating chawal. So chawal ka paratha can be categorized as 'make over from left over'.

Recipe of chawal ka paratha

Dough

1 & 1/2 cup atta (whole wheat flour)

1/2 tsp salt

Filling

1 cup cooked chawal (rice)

3 green chillies- chopped

1 medium onion-chopped

1/2 tsp cumin powder

Salt to taste

Oil for shallow frying paratha

1. Mix salt to atta and add water to knead it into pliable dough.

2. Mix all the ingredients under filling.

3. Take a ball from the dough and flatten between your palms. Roll it into a 3 inch round dusting with dry flour.

4. Take a portion of the chawal filling and place it at the centre of the round. Gather the edges and shape it into a ball. Flatten between your palms.

5. Roll out into a 6-7 inch round parantha.

6. Heat a tawa (griddle) and place this paratha on it. Cook from both sides applying oil till golden brown with brown-black specks on it. Similarly make rest of the parathas with remaining dough and filling.

7. Serve chawal ka paratha hot with curd and pickle.

Bharwan Aloo (Baked Stuffed Potato Recipe)

bharwan aloo

Bharwan aloo or stuffed potato is a very delicious side with rotis or you can even have them as a snack. My hubby is a potato lover and he absolutely adores this dish. You can also serve stuffed potato to your guests. I am sure they will praise your cooking.

Recipe of bharwan aloo/ stuffed potato

4-5 medium aloo (potatoes)

100 gms paneer (cottage cheese) - crumbled

1 onion- chopped

1 inch piece ginger- grated

1 tomato- chopped

1/2 tsp red chilli powder

Salt to taste

1/2 tsp cumin seeds

2+2 tsp oil

1/2 tsp garam masala

1. Boil aloo to 2 whistles. Peel and cut lengthwise into 2 pieces.

2. With the help of a scoop, scoop out the inner portion of the potato halves keeping the walls intact. Keep the scooped out portion of aloo.

3. Heat 2 tsp oil in a pan and add cumin seeds. When they change color, add onion and ginger. Sauté till light brown. Add tomato and cook till it turns mushy.

4. Add scooped out aloo. Add salt, red chilli powder and garam masala.

5. Add paneer and cook mixing everything well for 1 minute. Remove from heat and let the aloo paneer mixture cool down.

6. Grease a baking tray with few drops of oil.

7. Stuff the above mixture in hollowed out potato halves. Arrange stuffed potato on the baking tray. Drizzle 2 tsp oil over them.

8. Bake aloo at 250 degree C till they turn brownish or till they look done. Serve stuffed potato hot.

Baked stuffed potato

Dahi Bhindi (Okra in Yogurt Gravy)

dahi bhindi

Dahi bhindi is a South Indian delicacy. Dahi bhindi is okra or lady's finger cooked in yogurt sauce. This dish is liked by both bhindi lovers and non-lovers alike. Spiced dahi lends a unique taste to otherwise bland bhindi.

Recipe of dahi bhindi

1/2 kg small sized tender bhindi (okra/ladies finger)

1 tbsp besan (gram flour/chickpea flour)

1 tbsp oil

1/2 tsp turmeric powder

2 whole dry red chillies

1 inch piece ginger- crushed

1 1/2 cup yogurt (dahi/ curd) - beaten

1 tsp coriander powder

Salt to taste

1/2 tsp cumin seeds

1. Remove crown of bhindi and wash. Drain and pat dry with a kitchen towel.

2. Dry roast besan in a pan on low heat till nice aroma starts coming out of it. Set aside to cool.

3. Heat oil in a pan and add cumin seeds and dry red chillies.

4. When they change color, add bhindi, besan, coriander powder, salt and turmeric powder. Mix well.

5. Cook bhindi on a medium heat, stirring, for 5 minutes.

6. Add crushed ginger and dahi. Mix well and cook covered for 8-10 minutes, stirring occasionally, till bhindi gets cooked. Serve dahi bhindi hot with roti or paratha.

Basundi (Sweetened Condensed Milk Dessert)

Basundi

 

 

Basundi is an Indian milk dessert popular in Gujarat, Maharashtra, Bihar and Karnataka. Basundi is traditionally eaten with puris.

Recipe of basundi/ basoondi

1 1/2 liter milk

1/2 cup sugar

A pinch of saffron (kesar)

1 tbsp chironji (charoli seeds) for garnish

Sliced almonds and pistachios for garnishing

1. Place milk in a heavy bottomed pan and bring it to a boil. Turn the heat to medium and cook milk till it is reduced to half in quantity. Stir milk frequently.

2. Add sugar and saffron. Cook till sugar dissolves completely.

3. Let the basundi cool down, then refrigerate and serve basundi chilled garnished with chironji and sliced almonds and pistachios.

Aloo Shimla Mirch Sabzi (Potatoes with Bell Pepper)

aloo shimla mirch

In this recipe of aloo shimla mirch sabzi, I have taken green capsicums (shimla mirch) but you can also take red or yellow capsicums (bell peppers) or a mix of them to get a nice, appealing color. This is a simple and easy recipe of aloo shimla mirch but quite delicious.

Recipe of aloo shimla mirch sabzi

2 medium aloo (potatoes) - peeled and cubed

2 medium shimla mirch (bell pepper/ capsicum) - deseeded and chopped

1 onion- sliced

1/2 tsp cumin seeds

Salt to taste

1/2 tsp turmeric powder

A pinch of hing (asafoetida)

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp amchoor (dried mango powder)

1/4 tsp garam masala powder

1 tbsp oil

1. Heat oil in a kadhai or a pan. Add cumin seeds and when they change color, add hing. Add onion and sauté till pink.

2. Add aloo and shimla mirch. Add salt and all the spices except amchoor and garam masala. Mix well and lower the heat. Cook covered till potatoes are tender and all the moisture evaporates. Stir occasionally.

3. Turn off the heat and add amchoor and garam masala. Mix well. Serve hot aloo shimla mirch sabzi with roti or paratha (Indian flatbread).

Aloo ka Raita (Potatoes with Yogurt)

aloo ka raita

Aloo ka raita is loved by all potato lovers. This cool accompaniment to hot meals tastes absolutely delicious.

Recipe of aloo ka raita

3 cups yogurt (dahi/ curd)

2 medium sized aloo (potatoes) - boiled, peeled and cubed

1/2 tsp red chilli powder

1/2 tsp roasted cumin seeds- ground coarsely

Salt to taste

1. Whisk yogurt till smooth. Add salt, red chilli powder and cumin powder.

2. Add cooled aloo cubes. Serve aloo ka raita chilled.

Arhar (toovar) dal

arhar dal

I always enjoy a plate of dal chawal i.e. a bowl of piping hot arhar dal accompanied by boiled rice. I also find it emotionally satisfying as it reminds me of my childhood days when my mom used to serve it. Arhar dal is one of my favorite among all pulses and lentils. This dal is known as arhar dal and toovar dal in Uttar Pradesh and toor dal in Marathi.

Recipe of arhar dal

1 cup arhar dal (toovar dal/ toor dal/ split pigeon peas)

2 tomatoes- chopped

1 onion- chopped

3-4 garlic cloves- chopped (optional)

½ inch ginger- chopped finely

½ tsp rai (small mustard seeds)

A pinch of asafetida (hing)

Salt to taste

1 tablespoon ghee (clarified butter)

½ tsp red chili powder (cayenne pepper)

½ tsp turmeric powder

1. After washing the arhar dal, soak for 1/2 hour. Drain.
2. Cook the dal with 3 cups of water, turmeric powder, red chilli powder and salt in a pressure cooker. Let 3 whistles come. Lower the heat and simmer for 5 minutes. Turn off the heat.
3. When pressure drops, open the lid of cooker and mash the dal with a ladle (karcchi).
4. Heat ghee in a pan and add rai. When they pop, add hing. Fry for 2 seconds.
5. Add onion and stir- fry till they become brown. Add garlic and ginger. Sauté for 1 minute.
6. Add tomatoes and cook till tomatoes are soft and pulpy. I usually cover the pan with a lid to soften the tomatoes quickly, stirring in between.
7. Add this tadka (tempering) to the dal and mix well. Simmer the dal on low heat for 5 minutes, covered. Add chopped coriander leaves to garnish and serve arhar dal hot with rice or roti.

arhar dal

Dahi Pakora (Green Gram Dumplings in Spiced Yogurt)

dahi pakora

Dahi pakora is very similar to dahi bhalla. While dahi bhalla is made with urad dal (split black gram), dahi pakora or dahi pakori is made with moong dal. You can also pour sweet tamarind chutney over them if you like. It is quicker to make than bhalla but taste excellent.

Recipe of dahi pakora

1 cup dhuli moong dal (skinless split green gram)

2 cups dahi (curds/ yogurt) – well beaten and chilled

1 tsp chironji (charoli) - optional

2-3 green chillies- chopped

A pinch of hing (asafoetida)

1/2 tsp salt

Black salt to taste

2-3 tsp sugar

1/4 tsp red chilli powder (cayenne pepper)

1 tsp roasted cumin seeds (bhuna jeera)

1/2 inch piece ginger- grated

Chopped coriander leaves (cilantro) – for garnishing

Oil to deep fry

1. Soak moong dal for 2-3 hours. Drain and grind along with 1/2 tsp salt, ginger and hing. Add green chillies and chironji to the grinded dal. Beat well.

2. Heat oil in a kadhai (Indian wok). Drop a small portion of the batter, if it sizzles and comes to the surface, your oil is hot enough. Turn the heat to medium.

3. Drop portions of batter by a spoon or your hands in the hot oil. Fry from both sides by turning over till golden brown. Drain the pakoda.

4. Soak these pakora in water for 15 minutes. Take them out and press gently between your palms to squeeze out excess water.

5. Add black salt and sugar to the curd and mix. Add pakora to the dahi. Add roasted cumin seeds, red chilli powder. Garnish with coriander leaves. Serve dahi pakora chilled.

Besan ki Roti

besan ki roti

Besan ki roti is very popular in Rajasthan. Besan (gram flour) is made from chickpeas and is extensively used in rajasthani cooking. Besan ki roti is tasty enough to have with chutney or pickle only. Besan is a staple in indian food. Besan contains carbohydrates but no gluten.

 Recipe of besan ki roti

 Makes 5-6 rotis (parathas)

      1 cup besan (gram flour/chickpea flour)

      1/2 cup atta (whole wheat flour)

      Salt to taste

      1 tsp cumin powder

      1/2 tsp turmeric powder

      1/2 tsp amchoor (dry mango powder)

      1/2 tsp red chilli powder

      2 tsp oil/ ghee + for frying

     

1. Mix all the above ingredients including 2 tsp oil and add enough water to make pliable dough.

2. Divide the dough into 6 equal portions.

3. Take one part and roll out like a roti.

4. Heat a tava (griddle) and cook the roti on both sides brushing with oil or ghee.

5. Serve hot besan ki roti with curd, vegetable and pickle.

You can also add chopped green chillies to the roti dough if you like.

(Indian Gooseberry) Amla Sabzi

amla sabzi

I learnt this recipe of Amla sabzi from my mom who cooks it often when amla is in season. We have it like a pickle along with our meal of roti sabzi. Amla sabji stays fresh for 2-3 days when refrigerated. This recipe is easy to make and tastes great. Amla or Indian Gooseberry is an excellent source of Vitamin C and also helps in digestion. Amla also gives glow to your hair and body. So, eat amla and keep glowing!

Recipe of amla sabzi

10 medium amla (Indian gooseberry) - sliced and stones removed

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1/4 tsp red chilli powder

1/4 tsp garam masala powder

Salt to taste

2 tsp sugar

1/2 tsp saunf (fennel powder)

1 tbsp mustard oil

amla (avla)

1. Heat mustard oil in a pan or a wok, till it begins to smoke. Add mustard seeds and let them splutter.

2. Add turmeric powder and after 1 second, add amla, salt, red chilli powder and saunf. Turn the heat to low.

3. Cook covered and stir occasionally. Cook till amla is fork tender. Do not overcook.

4. Add sugar and garam masala. Cook till sugar dissolves. Your pickle style amla sabzi is ready to eat.

Note- Amla subzi is cooked on a low heat to preserve its nutrients.

Coconut (Nariyal) Ladoo

nariyal ladoo

Here is a simple and easy recipe of very popular coconut ladoo. If you have the ingredients on hand, you can make this sweet anytime. I prepared them today at 4:30 in the morning when everybody was fast asleep. Coconut ladoo turned out fine and we ate them to our heart's content.

Recipe of coconut (nariyal) ladoo

4 1/2 cups dry desiccated coconut (nariyal)

2 tsp cardamom (elaichi) powder

400 ml condensed milk (I used Milkmaid)

1. In a kadhai or a pan, mix dry, desiccated coconut and condensed milk.

2. Cook, stirring, on a medium heat till the mixture begins to leave the sides of the kadhai.

3. Take out from the kadhai and allow the coconut mixture to cool.

4. Add cardamom powder and mix well.

5. Using your hands, form ping pong size balls from this mixture. These are now called coconut ladoo or nariyal ladoo. They should be stored in refrigerator.

Kanda Bhaji (Onion Pakoda)

kanda bhaji

Kanda bhaji is onion pakoda or pyaz ka pakora. Kanda bhaji is quite popular in Maharashtra and is also known as khekda bhaji or kanda bhajia. During heavy downpours, it's bliss to have a plate of kanda bhaji with a hot cuppa tea.

Recipe of kanda bhaji/ onion pakoda

2 onions (kanda/pyaz)

1/2 tsp red chilli powder

Salt to taste

Besan (gram flour/chickpea flour) - just enough

Oil to deep fry

1. Peel and cut onions or kanda into halves. Then thinly slice them.

2. Sprinkle some salt over onions and set aside for few minutes. Onion will leave some water.

3. Add red chilli powder and just enough besan to coat the onion well.

4. Add little water and make a batter of dropping consistency.

5. Heat sufficient oil in a kadhai/wok. When the oil is hot enough, turn the heat to medium.

6. Drop small portions of onion batter in the oil and deep fry till golden. Remember the heat should not be too high otherwise bhaji will burn out from outside and remain uncooked at the centre. Serve kanda bhaji hot with chutney or tomato ketchup.

Bread Poha

bread poha

Bread poha is an easy breakfast or snack item. In the recipe below, I have used as many vegetables as I can and brown bread to make it healthier. A little variation of bread poha is bread upma. Bread poha is a healthy, tasty dish which is liked by kids and grown ups alike.

Recipe of bread poha

7-8 slices of bread

1 onion- chopped

1 tomato- chopped

Chopped vegetables like capsicum, carrot, potato, cauliflower and peas

1/2 tsp cumin seeds

1/4 tsp turmeric powder

Salt to taste

1/2 tsp red chilli powder

1 tbsp tomato ketchup

1 tbsp oil

bread cubes

1. Cut bread slices into small cubes. Dry toast them in a kadhai or a pan. Take out and keep aside.

2. In the same kadhai, after wiping away the bread crumbs sticking to it, heat oil. Add cumin seeds. When they change color, add onion and sauté till light pink.

3. Add vegetables and stir fry them for 1 minute. Add salt, turmeric and red chilli powders and mix.

4. Add slightly more than 1/2 cup of water and cook covered till vegetables get tender and all the water is absorbed.

5. Add chopped tomato and tomato ketchup and mix. Cook covered till tomato turns soft. Uncover and burn the excess moisture if any.

6. Add bread cubes and mix thoroughly. Turn off the heat. Serve bread poha hot.

(Yam) Ratalu Recipe

ratalu sabzi

Ratalu ki sabzi is a very easy to make side with Indian breads like roti. This sabzi tastes similar to arbi (colocassia) ki rassedar sabzi but I find it better tasting. This is my mom’s recipe of ratalu sabji which she cooks often.

Recipe of ratalu ki sabzi

1 medium ratalu (yam) - peeled and cubed

1/2 tsp ajwain (carom seeds)

A pinch of hing (asafoetida)

2 cups of water

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp garam masala powder

1 cup curd (yogurt/dahi) - beaten

1 tbsp oil

1. Heat oil in a pressure cooker and add ajwain. When they splutter, add hing.

2. Add ratalu pieces, salt, red chilli, turmeric and coriander powders. Add water. Close the lid of the cooker and cook to 4 whistles.

3. After the pressure drops down naturally, open the lid of the cooker and add garam masala and beaten curd. Mix and simmer on a low heat for 2 minutes.

ratalu

4. Turn off the heat and take out sabzi in a serving bowl. Garnish ratalu ki sabzi with chopped coriander leaves and serve hot with roti or paratha.

Mishti Doi (Bengali Sweet Yogurt)

Mishti doi

Mishti doi or mitha dahi is a Bengali yogurt dessert. Mishti doi is prepared from thickened milk which is sweetened and then set into curd.

Recipe of mishti doi/ mitha dahi

1 liter milk

1/4 cup sugar + 2 tsp sugar

2 tsp curd (dahi/yogurt)

1. In a pan, bring milk to boil. Reduce the heat to low and stirring frequently, cook milk till it thickens and reduces to 1/2 of its original quantity. Add sugar and let it dissolve.

2. Turn off the heat and allow the milk to cool down to temperature which is comfortable to touch but still warm.

3. Heat a separate shallow pan and add 2 tsp sugar. Turn the heat to low. Let the sugar turn to light brown colour (caramelize).

4. Add this caramelized sugar to thickened milk. Add 2 tsp curd to milk and stir well.

5. Pour milk in earthen bowls. Keep aside covered so that it sets into curd.

6. After turning into curd, refrigerate these bowls. Serve mishti doi chilled.

Spinach Cheese Toast

Spinach cheese toast

Spinach cheese toast is not just delicious but also very nutritious. It’s a way to make your child eat spinach which is also called ‘Popeye Food’. In fact this toast is a good way to start your day.

Recipe of spinach cheese toast

1 & 1/2 cup finely chopped spinach (palak) leaves (stems discarded)

4 bread slices (I used brown bread)

2 tsp butter

Salt to taste

40-50 gms cheese- grated

Red chilli flakes- as needed

1 small onion- chopped

1. Heat butter in a pan and add onion. Sauté till transparent.

2. Add spinach and salt and sauté for 2-3 minutes. Turn off the heat.

3. Take bread slices and spread spinach mixture on them.

4. Sprinkle grated cheese on top of each slice. Sprinkle chilli flakes on them.

5. Grill at 250 degree C in the oven till cheese melts. Take out and cut into triangles. Serve spinach cheese toast hot.

Macaroni and Cheese Recipe

macaroni and cheese

Macaroni and cheese is also known as ‘Mac and cheese’ and ‘macaroni cheese’ in some countries. Macaroni and cheese is a delicious and lip smacking pasta dish. Although I don’t eat much pasta but this one is surely a keeper.

Recipe of macaroni and cheese

250 gms macaroni

1 cup grated cheese

2 cups milk

2 tbsp maida (all purpose flour/refined flour)

White pepper powder- to taste

Salt- to taste

1 tbsp butter

1. Boil macaroni in enough water till al dente (Boil according to package instructions). Drain, refresh under running water. Drain, keep aside.

2. Heat 2 tsp butter in a pan and add flour. Lightly sauté flour such that it should not change color.

3. Slowly add milk, stirring with other hand so that no lumps get formed.

4. Add cheese, stirring. Add white pepper powder and salt and mix well. The sauce will thicken.

5. Heat 1 tsp butter in a separate pan and add boiled macaroni. Toss lightly.

6. Add the cheese sauce and gently mix everything. Serve macaroni and cheese hot.

Mangodi ki Sabzi (Sun Dried Lentil Dumplings Curry)

mangodi ki sabzi

Mangodi ki sabzi is made a lot in my mom’s home so I grew up eating this subzi. Mangodi is sun dried ground lentil dumpling. Split, skinless green gram (dhuli moong dal) is used for making mangodi. Some womenfolk in India grind dal and sun dry these dumplings at home but mangodi is also available at Indian grocery store.

Recipe of mangodi ki sabzi

1/2 cup mangodi (moong dal wadi)

2 tomatoes- pureed

1 onion

1/2 inch piece ginger

3-4 cloves garlic (optional)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

Salt to taste

1/2 tsp garam masala

1 tsp + 1 tbsp oil

1. Heat 1 tsp oil in a pressure cooker and add mangodi. Fry till mangodi gives roasted appearance. They should look reddish-brown. Drain onto a plate. Set aside.

2. Grind together onion, garlic and ginger.

3. Heat 1 tbsp oil in the same pressure cooker and add cumin seeds. When they change color, add hing and fry for 2 seconds.

4. Add onion paste and sauté till brownish. Add tomato puree and salt. Add all the spices. Fry till oil begins to separate from the masala.

5. Add roasted mangodi and 3 cups of water. Pressure cook to 6-7 whistles. Turn off the heat and let the pressure drop down naturally before opening the lid of the cooker.

6. Transfer mangodi ki subzi to a serving bowl and serve hot with roti or paratha.

Cabbage Kofta Curry (Patta Gobi Kofta) Recipe

patta gobi kofta curry

Cabbage kofta curry is fried dumplings of cabbage and gram flour in onion-tomato gravy. Cabbage is also known as patta gobi or bandh gobi.

Recipe of cabbage kofta/patta gobi ke kofte

Kofta (dumplings)

1 medium cabbage (patta gobi/bandh gobi) - finely shredded

Besan (gram flour/chickpea flour) - as needed

Salt to taste

1/4 tsp red chilli powder

Oil to deep fry kofta

Gravy

3 tomatoes

1 onion

3 green chillies

3-4 cloves garlic (optional)

1 inch piece ginger

Salt to taste

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

fried kofte

1 tbsp oil

1. Mix salt and red chilli powder to shredded cabbage. Add enough besan (small quantities at a time) to make loose dough.

2. Heat sufficient oil in a kadhai/wok to deep fry. Make small balls from the dough and deep fry at medium heat. (If the heat is too high, kofta will remain undone at the centre). Drain on an absorbent paper. Fry in batches.

3. For the gravy, grind together onion, ginger, garlic and green chillies. Puree the tomatoes.

4. Heat 1 tablespoon oil in a kadhai or a pan and add cumin seeds. When they change colour, add hing and fry for 2 seconds.

5. Add onion paste and saute till it turns brownish. Add salt and all the spices. Fry for 1 minute.

6. Add tomato puree and cook till oil begins to separate from the masala.

7. Add 1 cup water and let it come to boil. Add fried kofte and simmer on a low heat, covered, for 7-8 minutes.

8. Adjust water according to the consistency of the gravy that you want. Remember kofta will absorb water from the gravy even after being cooked. Serve cabbage kofta hot with paratha, roti or rice.