Methi Makki ke Veg Kababs (Fenugreek Flavored Cornmeal Patties)

methi makki ke veg kabab

These methi makki kababs were made on spur when me and my husband were experimenting in kitchen. To our surprise, they turned out so delicious that we want to make them again and again.

Recipe of methi makki ke veg kababs

1 cup makki atta (cornmeal/ maize flour)

1/2 cup chopped methi (fresh fenugreek) leaves

1 onion- finely chopped

1 inch piece ginger- grated

1/2 tsp red chilli powder

Salt to taste

1/2 tsp cumin powder

1/2 tsp garam masala powder

1 tbsp oil

Oil to shallow fry

1. Mix together above ingredients except oil to shallow fry.

2. Add enough water to knead into smooth dough.

3. Form small round kababs and shallow fry till golden brown from both sides. Serve hot methi             makki ke veg kababs with tomato sauce.

Masala Peanuts in Microwave

microwave masala peanuts

These masala peanuts are great guilt free munchies. There is another option of deep frying them but this one is healthier and has far less calories than fried ones. Besides microwave, these masala peanuts can also be made in OTG.

Recipe of masala peanuts in microwave

1 cup raw peanuts (moongphali)

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

Salt to taste

1/4 tsp red chilli powder

1/2 tsp chaat masala

Oil to grease

1. In a bowl, mix together besan, salt, red chilli powder and chaat masala.

2. Add few teaspoons of water to besan mixture so that it forms a very thick paste which should not drip.

3. Add peanuts to this paste and mix with your hands so that each peanut is well coated with besan.

4. Spread peanuts on a microwave safe plate separating each peanut. The plate should be greased with oil before spreading peanuts. Drizzle few drops of oil on the peanuts.

5. Microwave them on a High for 4 minutes. Take out and let them stand for 5 minutes. Let the peanuts cool down completely. Store the masala peanuts in an airtight jar.

Kamal Kakdi aur Aloo ki Sabzi (Lotus Stem with Potato Curry)

kamal kakdi aur aloo ki sabzi

Kamal kakdi aur aloo ki sabzi is more of a Punjabi delight. It’s made more often in Punjabi households. They call it bhein. Kamal kakdi adds a variety to routine vegetables.

Recipe of kamal kakdi (bhein) aur aloo ki sabzi

2 medium kamal kakdi (bhein/ lotus stems)

2 medium potatoes (aloo) - peeled and cubed

2 onions

3 tomatoes- pureed

1 inch piece ginger

3-4 cloves garlic (optional)

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1 tsp coriander powder

1/2 tsp garam masala powder

Salt to taste

1 tbsp oil

1/2 tsp cumin seeds

1. Peel, wash and chop kamal kakdi into 1/2 inch pieces. Grind onions, garlic and ginger into a paste.

2. Place kamal kakdi along with water and salt in a pressure cooker and cook to 2 whistles. Drain the excess water.

3. In the same pressure cooker, heat oil. Add cumin seeds and let them change color. Add onion paste and sauté till light brown.

4. Add all the spices and salt and sauté for 1 minute. Add tomato puree and fry till oil begins to separate from the masala.

5. Add kamal kakdi and potatoes. Add 2 cups of water and close the lid of the cooker. Pressure cook to 4 whistles. Serve hot kamal kakdi aur aloo ki subzi garnished with coriander leaves with roti or paratha.

kamal kakdi aloo curry

Kala Chana Masala (Black Chickpeas Curry)

kala chana masala

I still remember when my mother used to make kala chana masala on Ashtami. She did not use onion and garlic as I have done since kala chana was for prasad along with puri. Kala channa curry or black chickpeas curry is a very nutritious and tasty dish. Kala chana is a rich source of protein and fiber. It's my favorite legume and I make it in curried or dry form that is sookhe kale chane whenever I get a chance.

Recipe of kala chana masala/ curry

1 cup kala chana (black chickpeas) - soaked overnight

3 tomatoes

1 onion

1 inch piece ginger

3-4 green chillies

2-3 cloves garlic

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp coriander powder

1 tsp chana masala powder

Salt to taste

A pinch of hing (asafoetida)

1 tbsp oil or ghee (clarified butter)

1. Place kala chana with enough water and salt in a pressure cooker and cook for 30 minutes or till chana is soft. Mash a handful of chana with your hands.

2. Grind together onion, ginger, garlic and green chillies to a paste. Puree the tomatoes.

3. Heat oil or ghee in a kadhai/ wok and add cumin seeds. When they turn darker in color, add hing.

4. Add onion paste and sauté till brown.

5. Add pureed tomatoes and all the spices. Fry till oil begins to separate from the masala.

6. Add kale chane along with the cooking liquid and mashed kala chana. Adjust the water level according to the consistency of the gravy that you want. Cook covered on a medium heat for 7-8 minutes. Serve kala chana curry with rice, roti or puri.

kala chana curry

Jal Jeera (Pani for Pani Puri)

jal jeera

Jal jeera or cumin water is a great thirst quencher in summers. It also acts as an appetizer and a great way to start your meal. Because of some of its ingredients, jal jeera also has a rehydrating effect on the body. Jal jeera also act as filling for pani puri or gol gappa. If you are making pani puri at home, this recipe can be used as pani of pani puri.

Recipe of jal jeera (pani of pani puri)

2 tsp roasted jeera (cumin seeds)

A small bunch of mint leaves (pudina)

A small bunch of coriander leaves (cilantro)

1/2 cup tamarind pulp (tamarind or imli soaked in warm water and pulp extracted)

2-3 green chillies

1/2 tsp black salt

Salt to taste

A pinch of sugar

6 cups of water

1. Blend all the above ingredients except water in a blender to a paste.

2. Mix with cold water.

3. Strain through a wire strainer. Adjust spices and salt.

4. Chill in the refrigerator. Serve jal jeera  in small glasses.

Aloo Matar ki Sabzi (Potato with Peas Curry) 2

aloo matar ki sabzi

This is my simplest recipe of aloo matar which works out well for me. Earlier also I blogged about aloo matar ki sabzi but this one is easier. Even a beginner can try this curry. This sabzi contains no onion garlic.

Recipe of aloo matar ki sabzi

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

1/2 cup matar (green peas) - fresh or frozen

2 tomatoes- diced

Salt to taste

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp garam masala powder

1/2 tsp turmeric powder

Few coriander leaves (cilantro) - chopped

1 tbsp oil

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1. Heat oil in a pan or kadhai/ wok. Add cumin seeds and when they crackle, add hing.

2. Add aloo and matar. Add all the spices and salt and mix. Add 1 cup water.

3. Add diced tomatoes and turn the heat to medium. Cook covered till matar turn tender.

4. Cook till you get the desired gravy consistency. Garnish with coriander leaves. Serve aloo matar hot as a side.

Ven Pongal (Khara Pongal)

ven pongal

Today being Sunday, we ate heavy breakfast. By afternoon, we wanted to eat something light and easy on stomach. I made ven pongal or khara pongal for lunch. Usually ven pongal is made for breakfast but it was our lunch today. Ven pongal is a type of moong dal khichdi except that the seasoning is different.

Recipe of ven pongal/ khara pongal

1 cup rice

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

1 tbsp ghee (clarified butter)

1 tsp ginger paste

6-7 black peppercorns (kali mirch) - crushed coarsely

Salt to taste

1/2 tsp cumin seeds

3 1/2 cups of water

Lightly fried or toasted cashew nuts for garnish

1. Wash and soak rice and moong dal together for 10 minutes. Drain.

2. Heat ghee in a pressure cooker and add cumin seeds. When they change color, add ginger paste and crushed peppercorns. Fry for 1 minute.

3. Add rice and dal and stir fry for 1 minute.

4. Add water and salt. Pressure cook for 4-5 whistles.

5. Garnish ven pongal with fried cashew nuts and serve hot.

Masala Aloo (Spicy Potatoes)

masala aloo

This is a very tasty recipe of masala aloo. While adding salt to aloo, please remember that chaat masala and masalas like sambar and pav bhaaji also contain some salt. If you don't have these masalas, you can also add any other masala of your choice. Feel free and experiment with ingredients. This is the fun of cooking guys!

Recipe of masala aloo

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

1 tbsp oil

1/2 tsp cumin seeds

1/2 tsp red chilli powder

1/2 tsp coriander powder

Salt to taste

1/2 tsp garam masala powder

1/2 tsp chaat masala

A big pinch of sambar powder

A big pinch of pav bhaji masala

Juice of 1/2 a lemon

1. Mix salt and all the spice powders with aloo.

2. Heat oil in a pan and add cumin seeds.

3. When they crackle, add spiced aloo.

4. Cook till aloo gets a roasted appearance, stirring occasionally.

5. Turn off heat and add lemon juice and mix gently. Serve hot masala aloo with some Indian bread or on their own.

Adai (Lentil Pancake)

adai

Adai is a type of dal dosa and a popular Tamilian breakfast. It's very nutritious and protein packed since it uses so many dals (lentils). It's healthy, tasty as well as filling. To make it tastier, you can also add finely chopped onion or cabbage or both to the adai batter.

Recipe of adai (dal dosa)

1/2 cup rice

1/4 cup toor dal (arhar dal/ red gram)

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

1/4 cup chana dal (Bengal gram)

1/4 cup dhuli moong dal (split, skinless green gram)

4 green chillies

Salt to taste

A pinch of hing (asafoetida)

Few curry leaves

Oil to shallow fry

1. Wash and soak rice and dals for 2-3 hours. Drain.

2. Grind dals, rice and green chillies in a blender adding little water into a coarse paste. Remember not to add too much water as the batter for adai is usually thick.

3. Add salt, hing and curry leaves to the batter. Beat the batter well.

4. Heat a non-stick tava (griddle). Grease it and wipe off the excess oil. Pour a ladleful of batter in the center of the tava.

5. Spread it in the circular motion to make a round. Drizzle some oil around the edges and on top of the adai.

6. When the underside is cooked, turn over and cook from other side also till brownish. Similarly make other adai from rest of the batter. Serve adai hot with chutney or chutney powder.

Cooking Rice in Microwave

microwave plain rice

One of the advantages of cooking rice in microwave is that rice turns out 'khila khila' that is, grains are separate. You can serve rice in the same container in which it was cooked, that is, if you are using micro safe glassware. You can also reheat in the same container.

Recipe of cooking plain rice in microwave

1 ½ cup basmati rice

3 cups water

1. Wash and soak rice for about 1/2 an hour. Drain.

2. Cook rice with 3 cups of water, covered in the microwave safe bowl with a lid or with a cling film through which some holes have been pierced. Cook for 13 minutes on a High.

3. Turn off the microwave but let the rice stand in it for 5-10 minutes. In the meanwhile do not open the lid. Serve rice hot.

Homemade Pizza

homemade pizza

Everyone in my family prefers homemade pizza over readymade pizza. Not only it’s economical but far healthier and you can control how much cheese or butter goes in it. It doesn’t take much long to prepare pizza at home if you have ingredients at hand.

Recipe of homemade pizza

Makes 2 pizzas

2 ready made pizza bases

Tomato sauce

1/2 cup tomato puree

4 garlic flakes- chopped finely

3 tomatoes- chopped finely

1 tsp oil

1 tsp dried oregano

Salt to taste

Ground black pepper- to taste

Topping

1 onion- chopped

1 tomato- pulp removed and chopped

1 capsicum (bell pepper) - deseeded and chopped

A few slices of jalapenos

200 gms mozzarella cheese (pizza cheese) - grated

1-2 tbsp olive oil

1. To prepare the tomato sauce, heat oil in a pan and add garlic. Stir for a few seconds and add all the ingredients for sauce. Bring it to a boil. Lower heat and cook for about 8 minutes, stirring occasionally. Cook till sauce thickens and can be spread without being runny. Turn off the heat.

2. Spread olive oil or melted butter over each pizza base covering the edges.

3. Spread tomato sauce over pizza base.

4. Sprinkle some grated cheese over each base.

5. Sprinkle the vegetable topping.

6. Sprinkle left over cheese. Drizzle some olive oil.

7. Bake at 180 degree C OR 350 Degree F for 15 minutes or until golden and crisp. Serve pizza hot.

Note- You can also use readymade pizza sauce instead of making it at home to make pizza absolutely fast.

Diet (Low Calorie) Bread Pakora

low calorie bread pakora

This low calorie bread pakora is my neighbor’s recipe who used to be my walking buddy. Since her husband has heart ailment, she refrained from giving him anything deep fried. So, she found out an innovative idea of satisfying his cravings for pakora. I tried it out myself and liked it.

Recipe of diet (low calorie) bread pakora

Makes 6 bread pakoras

3 bread slices

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

Salt to taste

1/2 tsp red chilli powder

Oil to shallow fry

1. Take besan in a bowl and mix salt and red chilli powder in it.

2. Add water little by little, mixing with other hand to get pakora batter like consistency.

3. Spread the besan batter on 1 side of bread slices using a spoon. Heat a non-stick tava (griddle) and smear it with oil. Place bread slices on it with the batter side down. Turn the heat to medium.

4. While the lower side is cooking, spread the batter on upper side also.

5. When the lower side is done, turn over and cook from other side also. Cook till golden brown. Cut the bread slices into triangular halves. Serve hot with tomato sauce.

Bharwa Mirchi (Stuffed Peppers)

bharwa mirchi

The mirchi or peppers used in this recipe is thick, large one which is not very hot. These peppers are also known as 'Bhavnagri Mirch'. This mirchi is widely available. This recipe of bharwa mirchi is absolutely lip smacking and me and my husband's favorite. Since we remove fiber and seeds from the mirchi, their heat is considerably reduced and hence can be eaten by those of you who don’t like very hot food.

Recipe of bharwa mirchi (stuffed peppers)

200 gms bhavnagri mirchi (large peppers)

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

1/4 tsp turmeric powder

1/2 tsp coriander powder

Salt to taste

1/2 tsp amchoor (dried mango powder)

2+1 tbsp oil

1. Make a vertical slit on one side of peppers. Remove all the seeds and fiber from inside. This reduces heat of mirchi.

2. Heat 2 tsp oil in a pan and add besan. Roast besan, stirring, till nice aroma comes out of it. Add all the spices and salt and roast for 1 more minute. Take out besan mixture from the pan.

3. Let the besan mixture cool down a little. Stuff this mixture into the peppers.

4. Heat 1 tbsp oil in the same pan and place stuffed peppers in it. Lower heat and cover the pan with a lid.

5. When the mirchi gives a roasted appearance from underneath that is look brownish, turn over and cook from other side also. Cook till roasted from both sides. Serve hot bharwa mirchi with parathas.

Baked Potato Wedges

baked potato wedges

The first time I made these baked potato wedges, I was surprised how easy they are to put together and how deliciously crunchy they are. If you love potato, then this dish is a must try and what my strong belief is that it can turn even a non-believer into a fan.

Recipe of baked potato wedges

4-5 medium potatoes- washed and cut into wedges

3 tbsp olive oil

4-5 garlic cloves- crushed

1 tsp salt or to taste

1/2 tsp red chilli flakes

1 tsp mixed herbs like dried parsley, dried basil, and rosemary

1 1/2 tbsp lemon juice

1. Preheat oven to 375 degree F.

2. Mix all the ingredients in a bowl and add potato wedges to it. Toss so that potatoes are well coated with the seasoning.

3. Spread potato wedges on a greased baking tray. Bake at 375 degrees F for about 35-40 minutes. Serve hot.

Note- for quick results, boil potatoes to 2 whistles and then cut into wedges.

(Indian Baby Pumpkin) Tinda Sabzi

tinda sabzi

Tinda vegetable is native to India and popular in South Asia. Tinda is a squash like gourd. It is also called Apple gourd, Indian baby pumpkin and Indian round gourd.

Recipe of tinda sabzi

250 gms tinda (Indian baby pumpkin)

3/4 tsp fennel powder (saunf)

1/2 tsp turmeric powder

Salt to taste

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1/2 tsp amchoor (dried mango powder)

1 tbsp mustard oil or any other oil

1. Scrape tinda and wash. Cut into big slices.

2. In a pan or a kadhai, heat mustard oil to smoking point that is till vapors start coming out of it. Add cumin seeds and when they splutter, add hing.

3. Add tinda pieces and add salt and all the spices except amchoor. Mix well.

4. Lower heat and cook covered till done. Uncover and increase heat. Roast them, stirring to slightly brown them. Turn off heat and add amchoor and mix. Serve hot tinda subzi with roti.

This recipe of tinde ki sabzi can also be called tinda masala.

Matar Mushroom (Mushroom and Green Peas Curry)

matar mushroom

This is a simple recipe of matar mushroom, not like that of restaurants but the way it is cooked at home. I try to blog about recipes which we can prepare and eat on an everyday basis with not much fuss.

Recipe of matar mushroom

200 gm button mushroom (khumb)

1 cup shelled peas (matar)

2 tomatoes- pureed

1 onion

2-3 cloves garlic (optional)

1 inch piece ginger

1 tbsp oil

1/2 tsp cumin seeds

3/4 tsp coriander powder

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/4 tsp garam masala powder

2 bay leaves (tej patta)

1. Mince together onion, ginger and garlic. Clean, wash and cut each mushroom into 4 pieces.

2. Heat oil in a pan and add cumin seeds and bay leaves. When they change color, add onion paste. Sauté till light brown.

3. Add tomato puree and all the spices and salt. Fry till oil start to leave the masala.

4. Add matar and mushroom. Add 1 cup water; cover the lid of the pan and lower heat. Cook for 10-12 minutes till mushrooms and matar are tender and you get the desired consistency of the gravy. Serve hot matar mushroom with roti or rice.

kadhi pakora

kadhi pakora

My mom makes the best kadhi pakora  have tasted and I still ask her to prepare it for me whenever I visit her place. I try to replicate her method and get good comments when I make kadhi. It’s simple and always yields satisfying results.

Recipe of kadhi pakora

Kadhi

2 cups sour curds (yogurt)

1/2 cup besan (gram flour)

1/4 tsp methi dana (fenugreek seeds)

1/4 tsp cumin seeds

A pinch of asafoetida

Salt to taste

3/4 tsp turmeric powder

1/2 tsp red chilli powder

1/2 inch piece ginger- grated

1 tbsp oil

Pakora

1 cup besan

1/4 tsp ajwain (carom seeds)

Salt to taste

1/4 tsp red chilli powder

Oil to deep fry

besan pakora for kadhi

1. For pakora, take besan in a shallow bowl and add ajwain by crushing between your palms. (This way carom seeds release their entire flavor). Add salt and red chilli powder.

2. Add water little by little, mixing, so that no lumps are formed. Add only that much amount of water so that the batter can be easily dropped by hand or a spoon. Beat it well till besan becomes lighter in color. Beating well is important to get light pakora otherwise they will be hard.

3. Heat sufficient oil in a karahi (heavy bottomed vessel). Drop small amounts of batter by your hand or a spoon. Fry on medium heat till they turn reddish brown. Drain on an absorbent paper.

4. For kadhi, mix together curd, besan, salt, turmeric powder, red chilli powder and 4 cups water. Beat well. You can also mix it with a hand blender or any other blender or food processor.

5. Heat oil in a karahi, add methi dana and cumin seeds. When they change color, add hing. Add ginger and fry for 1 minute.

6. Add curd mixture. Keep stirring till it comes to boil. Lower heat and simmer for about 25 minutes. If it is too thick, add 1 cup water and boil.

7. Add pakoras, give 1 boil and simmer on low heat for 4-5 minutes. Serve hot kadhi pakora with boiled rice.

(Cucumber Raita) Kheere Ka Raita

cucumber raita

Summer is here and with it we feel the need for some cool, refreshing accompaniment to our meals. Cucumber or kheera comes in abundance in summers. Cool cucumber along with cool yogurt makes for a winning combination. Here is my recipe (actually my mom's) recipe of cucumber raita to beat the heat.

Recipe of cucumber raita or kheere ka raita

1 cucumber (kheera) - grated

2 cup curds (yogurt) - well beaten

Salt to taste

A pinch of black salt (kaala namak)

1/2 tsp cumin seeds- dry roasted and coarsely ground

1/4 tsp red chilli powder

1/4 tsp black pepper powder

1. Add all the above ingredients to whisked yogurt. Also add the juice you get while grating cucumber. Mix well.

2. Refrigerate and serve cucumber raita chilled.

Chole/ Chana Masala (Chickpea Curry)

chana masala

Besides other dishes like matar paneer, aloo ki puri, I made chana masala or chole for holi lunch. I
like eating chana with rice but today we ate it with puri. Here is my recipe of chana masala.
Recipe of chana masala
1 1/2 cups kabuli chana (chole/ chickpeas/garbanzo beans)
2 medium tomatoes
2 medium onions
2 small potatoes- boiled, peeled and cubed
5-6 cloves garlic
1 inch piece ginger
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin seeds (jeera)
2 bay leaves (tej patta)
3 black peppercorns (kali mirch)
3-4 cloves (laung)
2 black cardamoms (moti elaichi)
1 tsp amla powder (dried Indian gooseberries powder)
1 tsp chana masala powder
Salt to taste
A pinch of asafoetida (hing)
1 1/2 tbsp oil

chana masala

1. Soak kabuli chana overnight. Drain and put them in a pressure cooker with enough water and salt. Let
1 whistle come, then turn the heat to medium. Boil the chole for about 1/2 an hour in total.
2. Add dried amla powder and potatoes to the boiled chana and mix.
3. Mince onion, garlic and ginger to form a paste. Puree the tomatoes.
4. Heat oil in a karahi (heavy bottomed vessel) and add cumin seeds, bay leaves, cloves, black
peppercorns. Fry for 1 minute and then add hing.
5. Add onion paste and saute till brown. Add coriander powder, red chilli powder and chana masala
powder. Saute for 1 minute.
6. Add tomato puree and saute till oil begins to separate.
7. Add boiled chana along with the cooking liquid. Let it come to boil. Lower heat and simmer till much
of the water evaporates and you get thick gravy while stirring in between.

Note- Dried amla powder is added to get the blackish color. I add it to the boiled channa and not before
boiling since this is a sour powder and hinders with the boiling of chickpeas. If amla powder is not
available, you can add 2 tea bags and boil them along with chana. Discard them after boiling.
Since we are using 3 sour things i.e. amla powder, tomatoes and chana masala powder, take care not to
add any of these items in excess Otherwise chole will be too sour to taste.

Dahi Wale Aloo (Potatoes in Spicy Yogurt)

dahi wale aloo

Dahi wale aloo are popular among Marwaris. They call it dahi aloo shak. Traditionally onion is not used in this dish but I think onion enhances the flavor of this sabzi. Also in the traditional recipe yogurt is added first, then aloo are added but in the given recipe I have added curd later. This is an easier way because if you are not used to cooking with curd, it might curdle and you may end up getting lumps.

Recipe of dahi wale aloo

3-4 aloo (potatoes) - boiled and peeled

1 onion- chopped (optional)

1 cup dahi (curd) - whipped

1/2 tsp turmeric powder

1/2 tsp rai (small mustard seeds)

A pinch of hing (asafoetida)

Salt to taste

1 tbsp oil

2 green chillies- chopped

1/2 inch piece ginger- chopped

1/4 tsp garam masala

1. Break aloo by hand to get unevenly broken pieces.

2. Heat oil in a pan and add rai. When they splutter, add hing and onion. Saute for 1 minute.

3. Add ginger and green chillies. Fry for 1 minute.

4. Add potatoes with 1 cup water and salt. Let it come to boil. Lower heat and simmer for few minutes.

5. Add beaten dahi and simmer for 1-2 minutes stirring. Add garam masala.

6. Turn off heat and serve dahi wale aloo hot with roti, paratha or poori.

Sweet Lassi (Indian Yogurt Drink)

sweet lassi

Lassi is a summer drink which originated from North India but is now popular all over India and abroad. There are many variations like sweet lassi, salty lassi and fruit lassi. Here, I am sharing the recipe of sweet lassi which really refreshes on a scorching day. If you are using full fat curd, you will have curd cream at the top. Reserve it to be added at the top of the lassi glass.

Recipe of sweet lassi

1 1/2 cups yogurt (dahi/ curd)

1 cup chilled water

5 tblsp sugar

1 tsp rosewater (optional)

Ice cubes

1. Blend all the above ingredients in a blender till smooth. Serve meethi lassi in a tall glass.

Pude (Gulgule)

gulgule

One day my mom made pude or gulgule. As she was frying them, I was ready with my camera for the photo shoot. I asked for the recipe and she gave it to me in detail which I am sharing with you.

Recipe of pude/gulgule

250 grams atta (whole wheat flour)

250 ml water

250 grams gur (jaggery)

4-5 pods of green cardamom- opened and seeds separated

1 tsp saunf (fennel)

Oil to deep fry

1. Soak gur in water for 1 hour.

2. Add all the ingredients except oil to the gur water. Mix well. Adjust the water to get pakora (fritters) batter like consistency. Beat well.

3. Heat oil in a karahi (heavy bottomed vessel). When the oil is sufficiently hot, turn the heat to medium. Drop the batter by hand or by teaspoonfuls. When 1 side is cooked, turn over and fry from other side also. Fry till they get reddish brown. Drain pude or gulgule on an absorbent paper.

Paneer (Cottage Cheese) Sandwich

paneer sandwich

This toasted paneer sandwich is so easy to make that anyone can make it. It’s delicious and ready to eat in few minutes. Paneer sandwich makes for a quick breakfast and anytime snack. It contains both proteins and carbohydrates.

Recipe of paneer sandwich

200 grams paneer (cottage cheese) - crumbled

1 onion- chopped

1/2 tsp black pepper powder

Salt to taste

Butter as needed

Bread slices

1. Mix paneer, salt, onion and black pepper powder. 

2. Take a slice of bread and place the paneer mixture on it. Cover it with another lightly buttered slice. You can make this sandwich either in an electrical sandwich toaster or gas top sandwich maker. Similarly make other sandwiches. Enjoy paneer sandwich hot with tomato sauce.

paneer sandwich

Aloo Mangodi Sabzi

aloo mangodi sabzi

This potato and wadis made of split green gram dish is popular among Marwaris. They also make the wadis alone as a curry besides aloo mangodi sabzi.  Women in Marwari community make these moong dal wadis or mangodi at home by soaking, grinding the dal and sun drying it. Wadis or badis are sun dried ground lentil dumplings. Readymade wadis are available at grocery stores. This is a healthy dish since you get vegetable and lentil in the same curry.

Recipe of aloo mangodi sabzi

1/2 cup mangodi (moong dal wadis)

2 potatoes- peeled and cubed

2 tomatoes- pureed

1 onion

1 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 coriander powder

½ tsp red chilli powder

Salt to taste

1 ½ tbsp ghee (clarified butter)

1. Heat 1 tsp ghee in a pressure cooker and fry mangodi till reddish brown. Take them out.

2. Mince together onion, ginger and garlic in a blender.

3. Heat rest of the ghee in the same pressure cooker and add cumin seeds. When they change color, add hing. Add onion paste and sauté till brown. Add turmeric powder, coriander powder and red chilli powder. Fry for few seconds.

4. Add tomato puree and fry till oil begins to separate.

5. Add mangodi, aloo and salt. Add enough water and close the lid of the cooker.

6. Let 1 whistle come, then turn the heat to medium and let it cook for 25 minutes.

7. When the pressure drops, open the lid of the cooker. Transfer aloo mangodi ki sabzi to serving bowl and garnish with coriander leaves. Enjoy hot with rotis or parathas.

aloo mangodi ki sabzi

Bhindi Masala (Spicy Okra)

bhindi masala

This is a simple, moderately spiced dish of bhindi. Some people like bhindi, some don’t but I think this dish is worth giving a try. What I have found is that bhindi is liked by most kids so bhindi masala can be prepared quickly in the morning for lunch box.

Recipe of bhindi masala

500 grams bhindi (okra/ lady’s fingers)

1/2 tsp turmeric powder

3/4 tsp saunf (fennel) powder

Salt to taste

1/4 tsp coriander powder

1/2 tsp red chilli powder

1/2 tsp ajwain (carom seeds)

1 tbsp oil

A pinch of hing (asafoetida)

1/2 tsp amchoor (dried mango powder)

1. Wash bhindi and let the excess water drain. Pat dry on a kitchen towel. Remove caps and tips of okra.

2. Cut bhindi lengthwise and cut horizontally into 1 1/2 inch pieces.

3. Heat oil in a pan or a karahi (heavy bottomed vessel) and add carom seeds. When they change color, add hing.

4. Add bhindi. Add salt, turmeric, coriander, red chilli and fennel powders. Mix well. Lower heat and cover the lid of the pan.

5. Cook on low heat till bhindi turns tender but hold its shape. Turn off heat and add amchoor. Serve hot bhindi masala with rotis or parathas.

Sambhar

sambhar

Sambhar is a must in any South Indian family and interestingly every family has its own recipe of sambhar. It’s such a versatile dish that it goes well with idli, dosa, vada or plain boiled rice.

Recipe of sambhar

1 cup toor dal (split pigeon peas)

1 medium onion- chopped

1 medium tomato- chopped

4-5 French beans- chopped

A small chunk of bottle gourd (lauki/ ghiya) - chopped

2-3 florets of gobi (cauliflower) - chopped

2 tsp sambhar powder

1/4 cup juice of tamarind (imli)

Small piece of gur (jaggery)

Salt to taste

1/2 tsp turmeric powder

Seasoning (tadka)

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

3-4 dry red chillies

5-6 curry leaves

1 tbsp ghee (clarified butter)

Coriander leaves- chopped

1. Place dal and vegetables in a pressure cooker with enough water and turmeric powder. Cook till 3 whistles. When pressure drops, open the lid and mash dal with the back of a ladle (karchhi).

2. Add tamarind juice, sambar powder, salt and gur. Bring to boil on a low heat. Simmer for 5 minutes.

3. For seasoning, heat ghee in a small pan and add cumin seeds, mustard seeds and dry red chillies. When they splutter, add hing and curry leaves. Add this seasoning to the dal and cover the lid so that the flavors are trapped. Garnish sambhar with coriander leaves. Enjoy hot with idli, dosa or vada.

Note- to extract the juice of tamarind, take a lemon sized ball of tamarind and soak it in hot water. Extract juice of imli by mashing it well and straining it.

Salty Lassi

salty lassi

Lassi originated from Punjab and is now a favorite summer drink all over. It’s a perfect antidote to scorching summer sun. Salty lassi is in some ways similar to buttermilk but thicker than buttermilk.

Recipe of salty lassi/ namkeen lassi

2 cups yogurt (curd/ dahi)

1 cup chilled water

Salt to taste

1/2 tsp dry roasted cumin seeds- grounded

1/2 tsp mint powder

Crushed ice

1. Blend yogurt, water and salt in a blender till frothy.

2. Add ground cumin and mint powder and mix.

3. Add crushed ice to serve.

You can prepare the mint powder at home by picking mint leaves from the stems. Let them dry out in the sun covered with a flat metal sieve (chhalni). Then crush the dried mint leaves between your palms. Store this powder in an airtight container. You can also prepare cumin powder in advance by dry roasting the cumin seeds and coarsely grinding them. This can also be stored in an airtight container. This way you can prepare the lassi quickly anytime.

Mango Milk shake

mango milk shake

Mango is a fruit which almost everyone relishes. Mango truly is a gift of summer season. When making mango shake, adjust the quantities according to sweetness of mango, which type of milk you are taking etc. This recipe is handed down to me by my mother which works out fine for me.

Recipe of mango milk shake

1 1/2 cup sweet mango pulp

1/2 liter milk

1 cup water

3/4 cup sugar

1. Blend all the above ingredients in a blender till smooth. Serve mango milk shake chilled topped with ice cubes.

Healthy bytes- Mango provides the body with Vitamins A, B, C and E. It’s rich in Potassium that you lose through sweat. Its vitamins and antioxidants like Selenium and Zinc fight free radicals in your body and help you cope with stress.