Lemon Oats Recipe

lemon oats

Lemon oats is one of the quickest oats recipes that I have come across. When I made it, I couldn't believe that oats can be so tasty. Oats in a yummy avatar dressed in lemon juice is a must try for all those health buffs who get tired of their monotonous oatmeal routine. What’s more, you can make them in a jiffy on a busy morning.

Recipe of lemon oats

1 cup oats (I used Quaker)

1 cup water

1/2 tsp mustard seeds

1/4 tsp turmeric powder

1/2 tsp red chilli powder or 2 green chillies chopped

Salt to taste

1 tsp dhuli urad dal (gram dal)

1 1/2 tbsp roasted peanuts

Juice of 1 medium lemon

1 tbsp oil

How to make lemon oats

1. Dry roast oats for about 4 minutes. Keep aside.

2. Heat oil in a pan and add mustard seeds. When they pop, add urad dal. Let it turn lightly red. Sauté green chillies if you are using.

3. Add water, turmeric powder and red chilli powder. Bring it to a boil.

4. Add oats and salt. Mix, lower heat and cook covered till all the water is absorbed.

5. Turn off the heat and mix in lemon juice. Add roasted peanuts and serve lemon oats hot.

Sooji (Semolina) Toast Recipe

sooji toast

This is a low calorie, healthy and tasty breakfast option. I learnt this recipe of sooji toast from my maternal aunt Mrs. Deepa Gupta while we were casually chatting. She also adds capsicum (shimla mirch) and cabbage (patta gobi) to the sooji -curd mixture.

Recipe of sooji toast

1/2 cup sooji (semolina/suji)

1 cup curd (yogurt/dahi)

1 onion- chopped

1 tomato- chopped

3 green chillies- chopped

Salt to taste

Oil as needed

6-8 bread slices (I used brown bread)

How to make/prepare suji toast

1. Soak suji in curd for 15 minutes.

2. Add salt, onion, tomato and green chillies to it.

3. Apply a thin layer of sooji mixture on one side of bread slices.

4. Heat a non-stick tava (griddle) and smear oil on it. Place bread slices on tava with mixture side down. Keep the heat to low otherwise vegetables will burn.

5. While the lower side of bread is roasting, apply a layer of suji mixture on upper side as well.

6. After 2-3 minutes of roasting, increase the heat to medium and roast for 1-2 minutes more.

7. Flip and roast other side of bread as well. Remove from tava and serve sooji toast hot.

Note- 1. Apply a thin layer of sooji mixture otherwise it will remain uncooked and give raw taste.

2. Also, cook sooji toast on a low heat otherwise topping will burn.

3. You can also prepare suji toast by applying suji mixture on 1 side of bread only but you have to roast plain bread side also.

Hare Matar ki Poori (Green Peas Puri)

hare matar ki poori

This recipe of hare matar ki poori comes from Uttar Pradesh (U.P.). To boil the matar, you can pressure cook them to 1 whistle or you can microwave them. Some people confuse matar ki poori with matar ki kachori. This is a recipe of  matar ki puri and not kachori.

Recipe of matar ki poori

2 cup atta (whole wheat flour)

1 cup hare matar (green peas) - boiled

Salt to taste

1/2 tsp red chilli powder

1/2 tsp cumin powder

1/4 tsp garam masala

A pinch of hing (asafoetida)

2 tsp oil +2 tsp oil +  for deep frying

1. In a bowl, add atta, 2 tsp oil and salt. Adding water, knead atta into stiff dough. Keep aside, covered, for 1/2 an hour.

How to prepare the stuffing for matar ki puri

2. Mash boiled matar to a coarse paste using a potato masher.
3. Heat 2 tsp oil in a pan and add hing. After this, add mashed matar. Add all the spices and salt and mix well.
4. Saute matar till all moisture evaporates and you get a dry stuffing.

How to make/prepare hare matar ki poori

4. Take a lemon size ball from the dough and flatten it between your palms. Place a little stuffing in it and gather the edges again making a ball.

5. Roll out on lightly oiled surface, into 3 inch round puri.

6. Deep fry this poori in medium hot oil. Fry from both sides, turning as needed, till golden. Drain on an absorbent paper. Serve hot hare matar ki poori with some yogurt and pickle.

Pineapple Sheera (Halwa) Recipe

pineapple halwa

This recipe is among the few recipes with pineapple that I know as I am not used to cooking with pineapple. Pineapple sheera is nothing but sooji halwa with pineapple. It's a quick and easy dessert which now makes its appearance in wedding buffets so you can also call it dessert for crowds.

Recipe of pineapple sheera/suji halwa with pineapple

1 cup sooji (suji/semolina)

1 cup pineapple pieces

1/2 cup ghee

1 cup sugar

Nuts like cashews, almonds and raisins - chopped

A pinch of saffron (kesar)

How to cook/prepare pineapple sheera

1. Heat ghee in a kadhai or a pan and add sooji. Roast sooji, stirring, till it turns golden brown. Add saffron and mix.

2. Add pineapple pieces and cook for 2-3 minutes.

3. Add 4 cups of water and sugar. Cook covered over medium heat till all moisture evaporates and sooji is completely cooked.

4. Garnish pineapple sheera with nuts and serve hot.

Corn in a Cup Recipe

cup corn

This is not much of a recipe actually but I posted it anyhow. Corn in a cup or cup corn is very popular around the world. This is a quick and simple snack and very easy to make. If you do not want to use tinned corn, recipe with fresh corn is also given below.

Recipe of corn in a cup/cup corn

1 cup tinned corn kernels

1/4 tsp red chilli powder

1/2 tsp salt

2 tbsp butter

1/2 tsp chaat masala

2 tsp lemon juice

How to make corn in a cup

1. Heat a kadhai or a pan and melt butter in it.

2. Add corn, red chilli powder, salt and chaat masala. Stir for 2 minutes.

3. Turn off the heat and mix in lemon juice.

4. Serve hot cup corn in plastic cups or bowls.

How to make cup corn with fresh corn

Boil fresh corn with little sugar and turmeric powder for 5 minutes. Do not add salt while boiling as it will harden corn. Turn off the heat and add salt. Let corn stand in salted water for 10 minutes. Strain and prepare corn cups as above.

Palak Poori

palak poori

This is a simple yet healthy and tasty recipe. You can enjoy palak poori with potato curry or even with pickle. I usually prepare palak ki poori on festive occasions like diwali.

Recipe of palak poori/palak ki puri

1 1/2 cups atta (whole wheat flour)

20 palak (spinach) leaves

Salt to taste

1 tbsp oil + for deep frying

How to prepare palak poori

1. Blanch the palak leaves in boiling water for 2 minutes. Puree the palak leaves.

2. In a bowl, take atta. Add palak puree, salt and 1 tbsp oil. Knead into stiff dough. Cover the dough and allow to rest for 10 minutes.

3. To prepare palak ki poori, pinch a small ball or peda out of the dough and roll on an oiled surface, into 4 inch round puri.

4. Heat oil in a kadhai/wok. Deep fry palak poori on medium heat. Drain on an absorbent paper. Similarly make rest of the palak poori with remaining dough.

Sookhi (Dry) Moong Dal

sookhi moong dal

This is among the simple and easy yet tasty recipes. What is the moong dal used in this recipe? It is split yellow moong dal or split skinless green gram. Sookhi moong dal is also known as sookhi dal amritsari. You can have this dal as a breakfast option or with your parathas or rotis.

Recipe of sookhi moong dal

1/2 cup moong dal (split yellow moong dal/mung dal)

3/4 cup water

Salt to taste

3 green chillies- chopped

1 tbsp ghee (clarified butter)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Juice of 1/2 a lemon

1/2 tsp turmeric powder

Chopped coriander leaves (cilantro) for garnish

How to cook sookhi moong dal

1. Wash moong dal, drain. Soak in water for 1/2 an hour. Drain.

2. Heat ghee in a pan and add cumin seeds. When they turn darker, add hing.

3. Add green chillies and sauté for 1 minute.

4. Add dal, 3/4 cup water, salt and turmeric powder.

5. Cook, stirring, moong dal till all water evaporates. Add more water if required, remembering that dal should not get mashed up.

6. Turn off the heat and mix in lemon juice. Garnish sookhi moong dal with coriander leaves.

Sweet Pongal Recipe

sweet pongal

This is a South Indian pongal recipe which is rice and lentil dessert made on the festive occasion of Pongal. This is sweet pongal recipe with jaggery, also known as chakra pongal or chakkara pongal. Some recipes use sugar in place of jaggery, then it is known as 'Sakkarai Pongal' as sugar is known as sakkarai in Tamil. Sweet pongal is more popular in Tamil Nadu and Andhra Pradesh of South India.

Recipe of sweet pongal

1 1/2 cup rice

1/2 cup dhuli moong dal (split, skinless green gram)

2 1/2 cup milk

2 cups gur (jaggery)

1/2 cup ghee (clarified butter)

2 tbsp raisins (kishmish)

2 tbsp cashew nuts (kaju)

1/2 tsp elaichi (small cardamom) powder

1. Wash rice, drain and soak rice for 1/2 an hour. Roast moong dal in a kadhai or a pan till light brown.

2. Break jaggery into small pieces and set aside.

3. Boil milk with 1 cup water in a heavy bottomed vessel like kadhai/wok.

4. Wash rice and moong dal, drain. Add to the boiled milk. Let it again come to a boil. Reduce heat and cook till rice and dal cook completely, mixing continuously. It will take around 15 minutes or so.

5. Add jaggery pieces and cook mixing so that jaggery doesn't stick to the vessel. When gur melts completely, add half of the ghee and cook on low heat for 5 minutes, stirring.

6. Heat remaining half of the ghee and roast raisins and cashews. Add this to the pongal.

7. Add elaichi powder and mix well. Serve sweet pongal warm.

Samosa Recipe

samosa

Who doesn’t love samosa and that too homemade fresh and hygienic samosa? It’s usually bought from shops but let’s make it today at home.

Recipe of samosa

For the outer covering

2 cups maida

1 tbsp oil

1/2 tsp salt

For filling

4-5 aloo (potatoes) - boiled, peeled and cubed

1/2 cup matar (green peas) - boiled

2 inch piece ginger - grated

2-3 green chillies- chopped

1/2 tsp cumin seeds

Salt to taste

Chopped coriander leaves (cilantro)

1/2 tsp amchoor

1/2 tsp garam masala

2 tsp coriander powder

2 tsp oil

Oil for deep frying

1. For outer covering of samosa, take maida in a bowl and mix in salt and oil.

2. Slowly add water and knead into stiff dough. Cover the dough and keep aside for 20 minutes.

3. For filling, heat 2 tsp oil in a pan and add cumin seeds. When they change colour, add ginger and green chillies. Sauté for 1 minute.

4. Add potatoes and matar. Add salt and all the spices. Also add coriander leaves. Roast for a while.

Your filling is ready to stuff inside samosa.

How to make samosa

stuffing inside the cone

5. Take some dough and roll into a thin round or puri.

6. Cut the puri  to make 2 halves. Run wet fingers along the edges.

7. Make a cone by joining and pressing.

8. Stuff potato-peas mixture inside the cone and seal the third side so that stuffing doesn't come out while frying. Similarly make rest of the samosa from remaining dough and potato mixture.

9. Heat oil in a kadhai and deep fry 3-4 samosas at a time on a medium heat. Fry till samosa turn golden brown. Drain on an absorbent paper and serve hot samosa with green chutney and sweet tamarind chutney.

Note- samosas will be fried on a medium heat. Also fry samosas in batches.

You can also add small pieces of paneer and kaju kishmish (cashews and raisins) to the stuffing. 

Dahi Wali Arbi (Colocasia in Yogurt Gravy)

dahi wali arbi

In this recipe of dahi arbi, I have added dahi later because if you are not used to cooking with yogurt and you add it in the beginning, you may end up getting lumps. I cook dahi wali arbi separately as well as combine it with potatoes to make dahi aloo arbi.

Recipe of dahi wali arbi

250 gms arbi (arvi/colocasia/taro root) - boiled, peeled and cut into roundels

1 cup dahi (curd/yogurt) - beaten

1/2 tsp turmeric powder

3 green chillies- chopped

1/2 tsp rai (small mustard seeds)

Salt to taste

1/2 tsp coriander powder

1/2 tsp garam masala

Chopped coriander leaves- for garnish

A pinch of hing (asafoetida)

1 tbsp oil

1. Heat oil in a kadhai or a pan. Add rai and let it splutter.

2. Add hing and after 2 seconds add green chillies.

3. After 1 minute, add arbi and 1 cup water. Add salt and all the spices except garam masala.

4. Cook till gravy thickens. Add dahi and cook, stirring, on a low heat for 2 minutes. Add garam masala and cook on a low heat for 1 minute.

5. Turn off the heat and garnish dahi wali arbi with coriander leaves.

Mini Sooji Uttapam (Semolina Pancake)

sooji uttapam

Sooji uttapam or rava uttapa is a delicious item from South India. You can have these uttapam as a breakfast option or as a low calorie snack as very little oil is used in this recipe.  There is no need for fermentation as it is instant.

Recipe of mini sooji uttapam/ rava uttapam

1 1/2 cups sooji (rava/semolina)

1 1/2 cups sour curd

3/4 cup water

1 big onion- chopped

1 big tomato- chopped

2 green chillies- chopped

Salt to taste
Oil as needed

rava uttapam

1. Mix sooji, curd, water and salt to prepare smooth batter of thick pouring consistency. Beat well. Set aside for 20 minutes.

2. Mix onion, tomato green chillies and salt. Set aside.

3. Heat a non-stick tawa (griddle). Pour some oil on it and wipe with a tissue paper, discard.

4. Keeping on low heat, pour 1 tbsp batter on tawa, no need to spread it as it will spread on its own if the batter consistency is right.

5. If your tawa is big, you can cook at least 3 uttapam at a time (keeping a distance).

6. Drizzle some oil on the uttapa and after 2 minutes sprinkle a little onion-tomato mixture on them. Press the topping with the help of potato masher.

7. When the underside is cooked, turn over and cook the uttapam on other side also. Remove from tawa and serve sooji uttapam hot.

Marathi Coriander Coconut Chutney

coriander coconut chutney

You can use this coriander coconut chutney in sandwich and with snacks etc.

Recipe of marathi coriander coconut chutney

1/2 fresh coconut (nariyal) - grated

1/2 cup coriander leaves

3-4 cloves garlic

3 green chillies

Salt to taste

2 tsp sugar

1/2 tbsp lemon juice

3 tsp curd (yogurt/dahi)

1. In a blender, blend all the above ingredients except curd.

2. Add curd to the chutney and mix well. Your coriander coconut chutney is ready to be savored.

Dhaba (Roadside Eatery) Dal

dhaba dal

If you had a chance to travel on Highway in North India, then these dhabas are inescapable. Dhaba is nothing but roadside eatery where you can enjoy hot, spicy food at nominal rates. Dhaba dal along with tandoori roti is a must try for anyone eating in roadside dhaba. Dhaba dal is a combination of 3 dals or lentils.

Recipe of dhaba dal

1/2 cup urad dal chilka (split black gram with skin)

1/4 cup rajma (red kidney beans)

1/4 cup chana dal (Bengal gram)

3 medium tomatoes- chopped

2 medium onions- chopped

5-6 garlic cloves- chopped

2-3 green chillies- chopped

Salt to taste

1/2 tsp red chilli powder (cayenne pepper)

1 tsp cumin powder

1 tbsp oil

1 tbsp butter

1 tbsp kasoori methi (dried fenugreek leaves)

Chopped coriander leaves (cilantro) for garnish

1. Wash urad dal, chana dal and rajma. Drain and soak in enough water overnight or at least 6 hours.

2. Drain dals and pressure cook with enough water and salt for about 1/2 an hour or till tender.

3. Heat oil and butter together in a pan. Add garlic and sauté till light brown.

4. Add onion and green chillies and sauté till onion turn light brown.

5. Add red chilli powder and cumin powder and fry for 1 minute.

6. Add tomatoes and sauté till tomatoes turn soft and mushy.

7. Add dal and mix well. Add kasoori methi and coriander leaves. Cook on low heat for 10 minutes, stirring occasionally. Serve hot dhaba dal with roti or rice.

Urad Dal Pinni Recipe

urad dal pinni

Urad dal pinni is a traditional Punjabi sweet. Pinni is also made of atta or whole wheat flour but here I am sharing the recipe of pinni made of urad dal or black gram.

Recipe of urad dal pinni

1 1/4 cups dhuli urad dal (split skinless black gram)

1 1/2 tbsp besan (chickpea flour/gram flour)

1/2 tbsp atta (whole wheat flour)

2 1/2 tbsp sooji (semolina/rava)

3/4 cup khoya (mawa) - grated

1/2 cup ghee (clarified butter)

1 cup sugar

Chopped almonds (badam) and pistachios (pista)

1. Soak urad dal for 1 hour. Drain.

2. Grind urad dal to a fine paste adding minimum or no water while grinding.

3. Heat ghee in a kadhai/wok. Add besan, sooji and atta. Sauté for 5 minutes.

4. Add dal paste and sauté on low heat for about 1/2 an hour.

5. In the meantime, make syrup of 1 thread consistency by boiling sugar with 1/2 a cup of water.

6. Roast the almond pieces and set aside.

7. Add khoya to the dal mixture and cook for 5 minutes.

8. Add sugar syrup and cook till mixture dries up a little.

9. Turn off the heat leave the mixture to cool.

10. Shape the cooled down dal mixture into round or oval pinni. Garnish pinnis with almonds and pistachios.

Sprouts Sandwich

sprouts sandwich

Sprouts sandwich is a yummy way to eat sprouts. This way you can even make kids eat them. It’s rainy season here at home so it’s easy to grow sprouts hence these sprouts sandwich.

Recipe of sprouts sandwich

1 cup sprouts (sprouted dal like moong or moth)

1 onion- chopped

3 green chillies- chopped

2 potatoes- boiled, peeled and mashed

Salt to taste

Black pepper powder- to taste

Bread slices (I used brown bread)

Butter- as required

sprouts masala for sandwich

1. Pressure cook sprouts to 2 whistles with 1 tbsp water and salt.
2. In a bowl, mix sprouts, onion, green chillies and mashed potato. Add salt and black pepper powder.

3. Lightly butter bread slices on 1 side.

4. Take a buttered bread slice and place sprouts mixture on it. Cover it with another slice with buttered side down.

5. Place this in a sandwich toaster or grill them. Similarly make rest of the sprouts sandwich from remaining material.

Masala Peanuts

masala peanuts

Masala peanuts or masala moongphali are a popular snack item which is mine and hubby’s favorite. I made blog posts about microwave masala peanuts earlier but this recipe calls for deep frying.

Recipe of masala peanuts

1 cup peanuts (moongphali)

Slightly less than 1/4 cup besan (gram flour/chickpea flour)

3/4 tsp salt or to taste

1/2 tsp chaat masala

1/2 tsp red chilli powder (cayenne pepper)

1/4 tsp turmeric powder

Oil to deep fry

1. Take peanuts in a strainer (chhalni) and wet them under running water. Shake off excess water.

2. In a bowl, mix besan with all the spices and salt.

3. Mix peanuts with spiced besan so that all peanuts are coated with besan.

4. Deep fry these peanuts in medium hot oil till they turn golden brown. Drain on an absorbent paper and let masala peanuts cool completely before devouring them. Store remaining masala peanuts in an airtight jar. They stay fresh for long.

masala peanuts

Aloo Paratha (Potato Stuffed Indian Flatbread)

aloo paratha

Since hubby dear is a big fan of aloo paratha, it features regularly in our meals.  I try to make aloo paratha as thin and crisp as I can. Aloo ka paratha is the easiest to make stuffed paratha so newbies can also try their hands at it.

Recipe of aloo paratha/aloo ka parantha

Dough

2 cups atta (whole wheat flour)

1 cup water

1/2 tsp salt

Filling

4-5 medium aloo (potatoes) - boiled, peeled and mashed

3-4 green chillies- chopped

Salt to taste

Coriander leaves (cilantro) - chopped

Oil to shallow fry

1. In a bowl, add atta and salt. Slowly add water and knead atta into smooth dough (adjust the quantity of water as needed). Let the dough rest, covered, for 20 minutes.

2. Mix all the ingredients under filling to make aloo ka masala.

3. Pinch a ball (peda) out of dough and roll out into a 3 inch disk (dusting in dry flour as needed).

4. Grease this disk with the help of an oiled spatula or spoon. Place a portion of aloo ka masala at the center of this disk.

5. Gather the edges and reshape into a ball. Flatten this ball between your palms.

6. Roll out into a 5-6 inch paratha.

7. Heat a tava (griddle) and place this paratha over it (for the 1st parantha, grease the tava).

8. Cook the paratha from both sides applying oil. Cook till brown black specks appear on the surface of paratha. Remove from tava and serve aloo paratha with curd and pickle. Similarly make rest of the parathas with the remaining dough and alu mixture.

Bharwa Shimla Mirch (Potato Stuffed Bell Pepper)

baked stuffed bell pepper

I make bharwa shimla mirch both in an oven and a pan. Below, I have given recipes of both pan made stuffed capsicum and oven made stuffed bell pepper. They taste great any way you make them. I have taken green capsicums but if you take red and yellow bell peppers also, the dish will look very colorful indeed.

Recipe of potato stuffed baked shimla mirch

4-5 shimla mirch (capsicum/bell pepper)

3 medium potatoes- boiled, peeled and mashed

1 onion- chopped

Salt to taste

1/2 tsp red chilli powder

1/2 tsp cumin powder

1/2 tsp amchoor (dried mango powder)

1/4 tsp garam masala

Oil to grease and spray or a blob of butter

1. Mix all the above ingredients except shimla mirch and oil. Remove stalk and seeds of shimla mirch. Cut them into 4 quarters.

2. Stuff the potato mixture in these quarters.

3. Grease a baking tray and place bharwa shimla mirch on it. Spray oil or you can spoon some melted butter on them.

4. Bake them for about 30minutes at 250 degree C.  Keep checking in between so that they don’t burn. Serve hot baked potato stuffed bell pepper.

Or

You can also make them in a pan. For this remove stalks and seeds of shimla mirch and discard them. Heat 2 tsp oil in a non- stick pan and sauté onion. Add potato and rest of the spices and salt including 1/4 tsp turmeric powder. Roast the mashed potatoes. Take the potato mixture out of the pan and let it cool. Stuff this mixture into capsicum. Heat 1 tbsp oil in the same pan and place bharwa shimla mirch. Lower heat and cover the lid. Cook till shimla mirch are tender and brownish at places. While cooking rearrange the positions of shimla mirch in between so that capsicums are roasted from all sides.

bharwa shimla mirch

Cooking Tips and Tricks

1. Wipe clean your tawa (griddle) after roasting 2-3 rotis to remove residual flour.

2. After kneading the roti dough, keep it aside for at least 20 minutes before making rotis. This will soften the dough and it will be more pliable.

3. Asafoetida added while cooking reduces the flatulence associated with eating certain foods like beans and legumes.

4. Soaking the legumes like rajma, chana overnight and then draining the water in which they were soaked helps to lessen the gaseousness associated with their consumption.

5. Sour substances like tomatoes, lemon and tamarind prevent the cooking of dal and vegetables so they should be added toward the end of cooking process.

6. You can always use leftover rotis by roasting them in a little ghee (clarified butter) on a tawa and sprinkling a dash of salt and red chilli powder over them. These   rotis can also be called as khakra.

7. You can reheat the rotis in a microwave by wrapping them in a paper towel or cloth and heating them for 20-30 seconds on a High.

Cucumber Onion Tomato Sandwich

cucumber onion tomato sandwich

These sandwiches are great for breakfast anytime! Cucumber tastes good in a sandwich and tomato, onion impart a lot of flavor plus nutrition. I have used butter as a spread but you can also use mayonnaise in its place.

Recipe of cucumber onion tomato sandwich

6 bread slices (I used brown bread)

1 cucumber- peeled and sliced

1 tomato- sliced

1 onion- sliced

Butter- as required

Salt to taste

Black pepper powder- to taste

sandwich

1. With the help of a sharp knife, thinly remove sides of the bread slices. (You can dry them and make bread crumbs from them).

2. Apply a thin layer of butter on 1 side of bread slices.

3. Arrange cucumber, onion and tomato slices on buttered side of 1 bread slice.

4. Sprinkle salt and pepper on them.

5. Cover the sandwich with another bread slice (buttered side down).

6. Enjoy cucumber, onion and tomato sandwich!

Gujarati Kadhi

gujarati kadhi

Guarati kadhi is little different from other kadhis like Punjabi kadhi because of the addition of sweetness to it. Gujrati kadhi is sweet sour in taste since jaggery or sugar is added to the kadhi. This kadhi is part of Gujarati thali and is very popular in Gujarat.

Recipe of gujarati kadhi

2 cups curd (yogurt/dahi)

1/4 cup besan (gram flour/chickpea flour)

1/2 tsp cumin seeds

2 dried red chillies

1 inch piece cinnamon (dalchini)

3 cloves (laung)

Few curry leaves

A pinch of hing (asafoetida)

Salt to taste

1 green chilli- chopped

1 lemon sized piece of jaggery (gur) - grated

1 tbsp oil

1. Whisk together curd and besan till smooth and lump free. Add 4 cups of water and mix.

2. Add jaggery and green chilli to curd-besan mixture.

3. Take a kadhai/wok or a pan and pour the above mixture in it. Cook stirring, till 1 boil comes.

4. Turn the heat to low and cook stirring occasionally for about 20-25 minutes. Add salt to kadhi. Turn off the heat.

5. In a separate small pan, heat oil. Add cumin seeds, red chillies, cloves, asafoetida, cinnamon and curry leaves.

6. When they splutter and cumin seeds begin to change color, pour this tempering or tadka over kadhi and mix. Serve gujarati kadhi hot.

Potato Cutlet Recipe

potato cutlet

Potato cutlet can also be called as aloo tikki. This is mine and hubby’s favorite snack item. It’s not that I deep fry frequently but once in a while, it’s ok. This is a simple recipe of potato cutlet with no frills attached but works out well. The idea is to use 1 bread slice per medium size potato so that cutlet binds well and doesn’t break up in the hot oil.

Recipe of potato cutlet/aloo tikki

5 medium size potato (aloo) - boiled, peeled and mashed

5 bread slices (I used brown bread)

4 green chillies- chopped

Salt to taste

Chopped coriander leaves (cilantro)

1/2 tsp garam masala

Oil to deep fry

cutlet before frying

1. Dip each bread slice in water and immediately take out. Squeeze to remove excess water and mash them.

2. Mix all the above ingredients (including mashed bread) to mashed potato except oil.

3. Pinch small balls from the above mixture and make round balls. Flatten them between your palms.

4. Heat oil for deep frying in a kadhai/wok or a pan. When the oil is hot enough, turn the heat to medium. Wait for 2 minutes.

5. Place the cutlets in the oil (a few at a time) and fry from both sides, turning as needed.

6. Fry cutlet till reddish brown. Drain on an absorbent paper. Serve potato cutlet with tomato ketchup or green chutney.

Moth ki Dal (Turkish Gram Curry)

Moth ki dal

I cook moth ki dal once in a while as a variation to regular food. I serve it with roti but you can also serve it with rice. Moth dal is known as matki in Marathi and is very popular in Maharashtrian cuisine where it is sprouted and used in salad, usal and misal.

Recipe of moth ki dal

1 cup moth dal (matki/Turkish gram)

1 onion- chopped

2 tomatoes- chopped

1/2 tsp turmeric powder

Salt to taste

1/2 tsp cumin seeds

A small piece of cinnamon (dalchini)

2 big cardamoms (moti elaichi)

1 bay leaf (tej patta)

1 tbsp ghee (clarified butter)

1/2 tsp red chilli powder

1/2 tsp garam masala

Fresh chopped coriander leaves- for garnish

1. Wash and soak moth dal for 2-3 hours. Drain.

1. In a pressure cooker, boil moth dal with sufficient water and salt, turmeric and red chilli powders, dalchini and moti elaichi. Boil till moth dal turns soft. (At least 8 whistles will be required).

2. Heat ghee in a pan and add cumin seeds and tej patta. When they splutter, add chopped onion.

3. Sauté onion till light brown. Add tomatoes and fry till oil begin to separate from the masala and tomatoes turn soft and mushy.

4. Add this tempering or tadka to the boiled dal. Mix and add garam masala. Let 1 boil come, then turn off the heat.

5. Serve hot moth ki dal garnished with coriander leaves.  

Eggless Apple Cake Recipe

apple cake

This is a very simple recipe of very delicious apple cake. Who says you can't bake cakes without eggs. I bake all my cakes without egg and all turn out very tasty and soft. Try this apple cake and you'll agree with me.

Recipe of eggless apple cake

1 cup whole wheat flour (atta)

1 cup all purpose flour (maida/refined flour)

1 cup powdered sugar

1 1/2 cups apple puree (unsweetened)

1 cup milk

1 tsp baking powder

1/2 tsp soda-bi-carbonate

100 gms melted butter

1. Preheat the oven to 200 degree C.

2. Grease a cake tin of 1 kg capacity and dust with maida. Keep aside.

3. Sieve together atta, maida, baking powder, soda-bi-carb and powdered sugar.

4. Mix together apple puree and milk. Blend till well blended.

5. Add butter and mix.

6. Slowly add the flour mixture, mixing with other hand to prevent lump formation.

7. If the cake batter appears too thick, add a little milk.

8. Pour the cake batter in the cake tin and bake in the preheated oven at 200 degree C. Bake for 30-40 minutes. Insert a toothpick or a knife at the center of the cake. If it comes out clean, your cake is done.

9. When the apple cake has cooled down, invert onto a plate and cut as desired.

Microwave Masala Peanuts

microwave masala peanuts

Earlier I made a blog post of masala peanuts in microwave. This time I tried making microwave masala peanuts in a different way. You can try both ways to find out which suits you better. This is a low calorie guilt free snack since it uses very less oil. I find them better than store bought ones coz they are not deep fried.

Recipe of microwave masala peanuts

1 cup peanuts (moongphali)

Slightly less than 1/4 cup besan (gram flour/chickpea flour)

3/4 tsp salt or to taste

1/2 tsp red chilli powder (cayenne pepper)

1/2 tsp chaat masala

1/4 tsp turmeric powder

Oil to grease and drizzle

1. Take peanuts in a strainer (chalni) and wash under running water so that all peanuts are wet. Shake off excess water.

2. Mix besan and all the spices and salt.

3. Mix spiced besan with wet peanuts such that all peanuts are coated with besan.

4. Grease a microwave safe plate and arrange peanuts on it. Drizzle some oil on the peanuts.

5. Microwave them on a High for 4 minutes. Take out and wait for 10 minutes for it to cool down. Your crispy crunchy masala peanuts are ready. Store them in an airtight container.

Papdi Chaat Recipe

papdi chaat

Who doesn't love chaat and that too homemade, hygienic chaat. Papdi chaat or papri chaat is also known as dahi sev puri in Mumbai. Papdi used in this chaat is readily available but it can also be made at home.

Recipe of papdi (papri) chaat

15 papdi (papri/flat puri) made of maida or all purpose flour

1 big onion- chopped

2 medium potatoes- boiled, peeled and chopped

1 cup sev (shev)

Sweet tamarind chutney (imli ki chatni)

Green chutney (dhania pudina chatni)

1 tsp chaat masala

1 cup beaten curd (yogurt)

Fresh chopped coriander leaves (cilantro)

1. Arrange papdi in a platter. Place potato and onion over them.

2. Drizzle hari chutney, imli chutney and curd over papdi.

3. Sprinkle chaat masala  over them.

4. Sprinkle sev over papdi and garnish with coriander leaves. Serve immediately papdi chaat.

Phulka (Roti Recipe)

(phulka) roti

Roti or phulka is an unleavened Indian bread which is enjoyed in most parts of India. There are slight variations from region to region. Roti is eaten with both dry sabzi and curries.

Recipe of roti or phulka

2 cups whole wheat flour (atta)

1/2 tsp salt

1 cup water (slightly warm)

Flour for dusting

1. Put atta in a big, open bowl. Add salt to it.

2. Add water, little at a time and start kneading.

3. Knead till all dry flour turns into smooth dough. Knead some more.

4. Smear few drops of oil on the surface of dough to prevent the formation of crust. Cover and set aside for 20 minutes.

5. Pinch a golf size ball from the dough and make a round ball from it. Flatten it between your palms.

6. Roll it on a rolling surface, dipping it in dry flour, from time to time, to prevent from sticking to the rolling surface. Use rolling pin (belan) for rolling out the roti.

7. Roll out the ball into a 5-6 inch disc.

8. Heat a tawa (griddle) and when it is hot enough, place the rolled out roti or phulka on it.

9. When few bubbles appear on the surface, flip and cook from other side also. Cook for 1 minute or so.

10. Remove tawa from fire and put the roti on naked flame. The roti will baloon up. Turn over, with the help of tongs (chimta). Cook from other side also. When you see few brown-black spots on roti, take it off the flame.

11. Smear some ghee (clarified butter) on the phulka (optional) and serve hot. If it is to be eaten later, then line a hot case with a neat cloth and store rotis for later.

Kadai Paneer

kadai paneer

Kadai paneer or kadhai paneer is one of the dishes which need no introduction. It’s a delectable combination of Indian cottage cheese and capsicum.

Recipe of kadai paneer

250 grams paneer (cottage cheese/ panir) – cut into fingers

1 onion- chopped

1 tomato- chopped

2 medium shimla mirch (capsicum/bell pepper) – seeds removed and cut into strips

Salt to taste

3-4 cloves garlic (optional) - chopped

1/2 tsp black pepper powder (kali mirch)

1/2 tsp cumin powder

1/4 tsp red chilli powder (cayenne pepper)

1/2 tsp turmeric powder

1/2 tsp coriander powder

2 tsp kasoori methi (dry fenugreek leaves) – crushed by hands

1 tbsp oil

1. Heat oil in a kadai (wok/heavy bottomed vessel) and add onion. When it turns translucent, add garlic. Sauté for 1/2 a minute.

2. Add tomato, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, kasoori methi and salt. Mix well and fry till oil begins to separate.

3. Add capsicum and cook covered for 3-4 minutes.

4. Add paneer and mix well. Lower heat and cook covered for about 4-5 minutes. Serve hot kadhai paneer with naan or paratha and cucumber raita.

Aloo Patta Gobi Recipe (Potato and Cabbage)

aloo patta gobi sabzi

This is a very simple recipe of aloo patta gobi sabzi. No fancy spice or ingredient has been used and still it tastes great with hot phulka.

Recipe of aloo patta gobi sabzi

1 small patta gobi (patta gobhi/band gobhi/cabbage)

2 medium aloo (potatoes) - peeled and cubed

1/2 tsp cumin seeds

Salt to taste

A pinch of hing (asafoetida)

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1 tsp coriander powder

1/2 tsp amchoor (dried mango powder)

1/2 tsp garam masala

1 tbsp oil

1. Remove outer 2 leaves of patta gobi and wash. Chop it into pieces.

2. Heat oil in a pan or a kadhai (wok). Add cumin seeds. When they turn darker, add amchoor.

3. Add aloo and patta gobi. Add salt and all the spices except amchoor and garam masala. Mix well.

4. Turn the heat to low and cover the lid of the kadhai. Stir occasionally and cook covered till aloo is tender. Add amchoor and garam masala and mix.

5. At this point, you can remove the lid and roast the sabzi on a little high heat to burn away any moisture and to give the sabji a little roasted appearance.

6. Turn off the heat and serve aloo patta gobhi sabzi with roti or rice.

Chawal ke Pakode (Rice Fritters)

rice pakora

Rice pakora or chawal ke pakode makes tasty evening snack and can be made really fast if you have cooked rice on hand. You can use leftover rice for making rice pakora.

Recipe of rice pakora (fritters)

2 cups cooked rice (chawal)

1/2 cup besan (gram flour/chickpea flour)

1 big onion- chopped

3 green chillies- chopped

Chopped coriander leaves (cilantro)

Salt to taste

1 inch piece ginger- chopped

Oil to deep fry

1. Take besan in a bowl and add all the ingredients except oil. Add 1/4 cup water to make thick batter.

2. Heat oil in a kadhai/wok or deep frying pan. When the oil is hot enough, turn the heat to medium. Drop small portions of the batter in the kadhai.

3. Deep fry rice pakora till golden, turning as needed. Drain pakode on an absorbent paper. Fry in batches.

4. Serve rice pakora hot with chutney or tomato sauce.

Badam Milk (Almond Milk Shake)

badam milk

Badam milk or almond milk is a nourishing and very tasty drink. It's ideal for kids. I prefer to have a chilled glass of badam milk in summers. Almond milk shake is very easy to prepare so try it and fall in love with it.

Recipe of badam milk/ almond milk shake

3 cups milk

1/2 cup badam (almonds)

A big pinch of saffron (kesar)

1/2 tsp cardamom (elaichi) powder

2 tbsp sugar or to taste

1. Soak badam for 4-5 hours. Drain and peel them. Grind badam to a paste.

2. Bring the milk to a boil in a heavy bottomed pan. Lower heat and stir in the badam paste.

3. Cook on a low heat for 15 minutes.

4. Add saffron, cardamom powder and sugar. Cook till sugar dissolves. Pour into glasses and serve hot or refrigerate and serve badam milk chilled.

Til Chutney (Sesame Mint Chutney)

til chutney

Til chutney or til ki chutney has a distinct nutty taste. We savored til chutney with our meals and it definitely perked up the meal. It's a rather unusual chutney but worth trying.

Recipe of til chutney

2 tbsp til (sesame seeds)

2 green chillies

1 big onion

1/2 cup mint (pudina) leaves

2 tbsp imli (tamarind) pulp

1/4 tsp salt or to taste

1. Roast til on a tava (griddle). Set aside 1 tbsp roasted til for later.

2. Grind together rest of the ingredients with 1 tbsp til to a paste. If needed, add little water for grinding.

3. Take out til chutney in a bowl and add 1 tbsp til reserved for later. Mix well. Your til chutney is ready to be savored.

Mushroom Pulao

mushroom pulao

Pulao usually comes to my rescue when I am not in the mood of elaborate cooking and hence prefer to cook 1 pot meal. Yesterday I cooked mushroom pulao which is not just easy to make but also very tasty. Mushroom pulao is a nice variation from the usual matar pulao or vegetable pulao.

Recipe of mushroom pulao

2 cups basmati rice

100 gms mushroom (khumb)

1 onion- sliced

2 tejpatta (bay leaves)

2-3 laung (cloves)

A piece of dalchini (cinnamon)

2 big cardamoms (moti elaichi)

1/2 tsp cumin seeds

1/2 tsp red chilli powder

Salt to taste

1 1/2 tbsp ghee (clarified butter)

mushroom

1. Wash and soak rice for 20 minutes. Drain. Wash and slice mushrooms.

2. Heat 1/2 tbsp ghee in a pan and sauté mushrooms till light brown. Drain and set aside.

3. Heat 1 tbsp ghee in a pressure cooker and add cumin seeds, tej patta, dalchini, laung and big cardamom. Fry till cumin seeds change color.

4. Add sliced onion and sauté lightly.

5. Add rice, mushrooms, salt, red chilli powder and 4 cups of water. Mix and close the lid of the cooker.

6. Cook to 1 whistle.

7. Take out in a serving dish and fluff with 2 forks. Serve mushroom pulao hot.

Mirchi Vada

mirchi vada

Mirchi vada or mirchi bajji is basically potato stuffed mirchi ka pakora (chilli fritter). This is a Rajasthani snack which is liked by people who like their food hot. Take large, thick mirchi which is also called 'Bhavnagari mirch' or Anaheim pepper, for this dish.

Recipe of mirchi vada/ mirchi bajji

8-10 large, thick mirchi (Anaheim pepper/ bhavnagri mirch)

1 cup besan (gram flour/ chickpea flour)

3-4 potato (boiled, peeled and mashed)

1/4 tsp red chilli powder

Salt to taste

3/4 tsp chaat masala

Oil for deep frying

1. Make a vertical slit in mirch without separating them. Remove seeds from mirch.

2. Add salt and chaat masala to mashed potato.

3. Stuff this potato mixture in mirchis.

4. In a bowl, take besan and add salt and red chilli powder. Add water little by little, mixing with other hand to prepare smooth, lump free batter. The consistency of the batter should be like that of pakora (fritter) batter like.

5. Heat sufficient oil in a kadhai/wok. Dip stuffed mirchi in besan batter and deep fry in oil till golden from all sides. Serve mirchi vada hot with chutney or sauce.

Note- Mirch or peppers used for this dish are not very hot and after you remove their seeds, they become mild.

Microwave Palak Paneer (Spinach and Cottage Cheese Curry)

microwave palak paneer

It never fails to amaze me how quick and hassle free microwave cooking is and palak paneer in microwave is no exception. I also cook palak paneer on a stovetop. When I tried it in microwave, I found it to be equally tasty and easier.

Recipe of microwave palak paneer

400 gms palak (spinach)

150 gms paneer (cottage cheese)

3 green chilles - washed and caps removed

2 onions

3 medium tomatoes

1 inch piece ginger

Salt to taste

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp garam masala powder

1 tbsp oil

1/4 cup malai (cream of milk)

palak before microwaving

1. Remove stems of palak and retain the leaves. Wash palak leaves thoroughly under running water, drain. Chop them coarsely.

2. Grind together onions, tomatoes, ginger and green chillies to a smooth paste. Cut paneer into cubes. Set aside.

3. In a microwave safe bowl, place chopped palak leaves and cook covered for 2 minutes on a High. Take out and puree the cooked palak leaves.

4. In the same microwave safe bowl, place oil and add onion-tomato paste and all the spices and salt. Cook uncovered on a High for 3 minutes.

5. Add palak puree and mix. Cook uncovered for 5 minutes.

6. Add paneer cubes, malai and cook uncovered for 1 minute. Serve hot palak paneer with naan, paratha or rice.

Dhaniya Panjiri Prasad Recipe

radha krishna

Dhaniya panjiri is made especially on birthday of Lord Krishna, that is Janmashtami. This panjiri is offered to the lord and then taken as a prasad. Some people also do the process of roasting dhaniya seeds and then grinding them but this is an easier and fast method. Dhaniya panjiri is also known as 'dhaniya kassar'.

Recipe of dhaniya panjiri prasad for Janmashtami

1 cup dhaniya (dhania/coriander) powder

1/2 cup grinded sugar or boora

Few chopped nuts like almonds and cashew nuts

1 tbsp ghee (clarified butter)

dhaniya panjiri

1. Heat ghee in a kadhai and roast dhaniya powder. Take out of kadhai.

2. Mix grinded sugar and chopped nuts in the roasted dhania powder.

3. Your dhaniya panjiri is ready. You can also add chopped cucumber and chopped fruits like banana, apple, orange and grapes to the panjiri.