Tuesday, 30 September 2014


Punjabi Rajma / Rajma-Chawal


Rajma/Red Kidney Beans   -1 cup or 200 gms
Cloves                                  -2
Cinnamon stick                    -1
Bay leaf                                -1
Cardamom                            -2
Oil                                         -1 tsp
Butter                                    -1 tsp
Cumin seeds                         -1 tsp
Turmeric powder                  -1 tsp
Cumin powder                      -1 tsp
garam masala                        -1 tsp
Onions                                  -1 cup finely chopped
Ginger-Garlic paste              -2 tblsp
Tomatoes                              -1 cup chopped
Salt                                       -To taste
Coriander                              -2 Tblsp for garnishing

Method To Make Punjabi Rajma:

Wash and soak rajma overnight or for at least for 8 hours. They will be double in size after soaking properly.
Pressure cook the soaked rajma in about 3 cups of water in pressure cooker until rajma is soft and tender. Reserve the stock it can be used later to the gravy.
Heat oil in a pan, fry cinnamon stick, cloves, Cardamom and bay leaf for a minute. Then add chopped onions. Saute it till the onions turns to light golden brown.
Add ginger garlic paste. Fry till golden and cooked. Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and saute it till tomatoes become soft.
Add boiled rajma to it with salt, butter and the rajma stock. In case you feel the gravy is less, you can add some more water.
Cover it and let it simmer it for 20-30 minutes. When the rajma gets nicely blended with the curry sprinkle some chopped coriander and move to a serving dish.
Garnish it with few coriander leaves and serve with hot steamed rice.


Muthia Cabbage / Methi (Steamed and roasted dumplings)


for Muthia:

Gram flour (basen)             -1 cup
whole wheat flour(Aata)    -2 tablespoons
Cabbage                             -2 cups very finely shredded
Fenugreek leaves               -2 tablespoons finely chopped
Sugar                                 -1/2 teaspoon
Citric acid                          -1/8 teaspoon
Green chili                        -2 very finely chopped
Cumin seed (jeera)           -1 teaspoon
Turmeric (haldi)               -1/2 teaspoon
Salt                                   -to taste
Oil                                    -2 tablespoons

for Seasoning and Garnish:
Oil                                 -2 tablespoons
Mustard seeds               -1/2 teaspoon
Sesame seeds (til)         -1 tablespoon
whole red chili              -4
chopped Coriander        -2 tablespoon


Combine gram flour, whole wheat flour, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
Make two equal parts of the flour mixture.
Add the cabbage to the one flour mixture part and mix well to make soft dough. Add water if needed.
Add the fenugreek leaves to the second flour mixture part and mix well to make soft dough. Add water if needed .
Grease your fingers and divide both the mixture into small ball or roll shape.
Make and steam the Muthias immediately after making the dough else veggies will start to leave water and dough will be very soft or sticky.
Put the muthias slowly onto the steamer plates. Cover and steam them for 18 to 20 minutes. Test by inserting a knife or fork, it should come out clean.
You can steam them in batches if your steamer has only one plate. I've 3 tier steamer so I did it in one go but on different plates for both the flavours.
Let the muthias cool down.  Slice each one into two pieces off as after steaming they will be double or more in size.

Seasoning/Roasting Muthias:

Heat the oil in the heavy frying pan over medium heat. Add the mustard seeds. Once they start to crackle, add the sesame seeds and red chili and stir-fry the mixture a few seconds.
Add muthias and stir-fry them for three  to four minutes or until they are light golden. Garnish them with chopped coriander.
Do this roasting separately for both flavours.
Serve them hot or at room temperature with ginger/masala tea.


Kaddu Ki Kheer / Pumpkin Pudding


Red Pumpkin                            – 1 Cup diced/cubed
Boiled Milk                              – 2 Cups
Sugar                                        – 1 Cups
Mawa/Milk Powder                 - 1/2 cup
Cashewnuts                               - 10 Finely chopped
Almonds                                    – 10 Finely Chopped
Raisins                                      – 10-15
Pistachio                                   - 5 Finely chopped as flakes
Cardamom powder                   – 1 teaspoon
Ghee                                         – 1 tbsp


Cook Pumpkin cubes in 1/4 cup of water in pressure cooker up-to 2 whistle.
Take out the boiled pumpkin and do not throw the water. Mash the Pumpkin cubes in the water and make puree. Please do not blend or grind using any gadget. Mash it with spoon or fork.
Heat ghee in a heavy bottom Pan.
Add Cashews, Almonds, Raisins in the ghee. Roast them for a min and add pumpkin puree to it.
Add milk, Mawa, cardamom powder & sugar.
Mix all ingredients well & cook the kheer for 15 mins or until the milk starts to thicken up a bit.
Garnish the Kheer with pistachio flakes. Pumpkin Kheer is ready to serve hot. This can be a fasting time dessert or can be used as a regular dessert for your dinner or lunch parties.

Monday, 29 September 2014


Soya Protein Pulao


Basmati Rice                          - 1 1/2 cup
Soya chunks                           - 1 cup
Mix Vegetables                      - 1 Cup (Carrot, Broccoli, Sweetcorn, Peas, Cauliflower, Beans)
Soybeans                                - 1/2 Cup Soaked and boiled
Ginger                                    - 1 inch piece grated
Tomato Puree                         - 2 teaspoon
Ghee                                       - 2 teaspoon
Cumin seeds                           - 1 teaspoon
Asafetida/Hing                       - 1 pinch
Turmeric powder                    - 1/2 teaspoon
Coriander powder                   - 1/2 teaspoon
Red chilli powder                   - 1/4 teaspoon or optional
Salt                                         - To the taste
Coriander leaves                    - chopped for Garnishing
Raisins                                   - Green or Golden for Garnishing


Wash the rice and soak for 10 min in the water.
Take a pan and 2 cup boil water in it. Put a pinch of salt in it and add soya chunks to it once the water starts to boil. Cover the pan with a plate and leave for 20 minutes.
If you are making pulao in the cooker (Like I did for quick fix) then heat the ghee into it. Put cumin seeds into it and let it splutter. Add hing and keep the flame low. Now add powdered masalas, chopped ginger and tomato puree into it.
Take out the soy chunks from the water and put them into the roasted masala and mix well. Mix the veggies into it as well. Cook them for about 2-4 minutes.
Strain the water from the rice and mix them too into the masala. Mix well and roast for 2-3 minutes with the ladle.
Pour water(twice the quantity of rice) into the rice along with salt and lemon. Mix well and close the lid of the cooker. Pressure the cooker for upto 1 whistle and then turn off the flame.
Take out the half pressure from the cooker by lifting the whistle with a spoon. Once the steam comes out fully open the lid of the cooker and let the pulao cool down a little. Soya Pulao is ready.
When it cools down, sprinkle the coriander leaves and raisins onto it and serve with some healthy salad and yogurt.
I'm sure your kids will love it.

Thursday, 25 September 2014


Kadhi Pakodi


For Pakori:
Gram flour 5 tblsp
Ajwain 1/4 tsp
Red chili powder 1 tsp
Baking powder 1/2 tsp
Oil                                                      for deep frying
Salt                                                     As per taste

For Kadhi:
Sour Curd/Khatta Dahi 1 cup
Gram Flour/Besan                                2 1/2 tblsp
Fenugreek seeds 1/4 tsp
Turmeric powder 1/2 tsp
Coriander Powder                                1 tsp
Salt                                                     to taste
Red Chilli Powder                              1/2 tsp
Mustard seeds                                     1/4 tsp
Curry leaves                                          3-4
Dry red chili whole                              2
Oil or ghee                                         2 tbsp


Mix all ingredients listed for pakora except the oil.

Now add 1/2 cup of water to the mixture little by little. The batter should be thick enough to form a little dumpling inside your five pinched fingers. you can also make plain gram flour pakoras if you prefer so.

Heat oil for frying in a kadhai. When piping hot, drop small balls of the mixture in the oil. Fry in batches of 6 - 7 at a time. When the pakoras are light golden, drain them on a kitchen paper. Keep them aside.

In a separate bowl beat the curd/yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 4 -5 cups of water. Whisk well.

Now heat oil in a big kadhai. Add fenugreek seeds to oil. When they begin to sputter add turmeric, coriander powder, salt and red chilli powder. Immediately add gram flour-curd mixture. Stir well and bring it to a boil. Then let it simmer on a slow flame for about 25 minutes. Stir occasionally.

After 25 mins you will see Kadhi had reduced in amount and begin to thicken up. Add the pakoras and garam masala again simmer the kadhi for about 5 minutes.

Now make tadka in separate tadka pan. Heat 1 tbsp oil in it and add mustard seeds and whole chillies to the oil and switch off the flame.

Take the Kadhi out in a dish and garnish with Tadka . Serve the kadhi hot with steamed rice or roti.

Tuesday, 23 September 2014




Maida                                           - 2 cups (all purpose flour)
Baking powder                             - 1/2 tsp
Baking soda                                  - 1/4 tsp
Sugar                                            - 1 tsp
Curd                                             - 2 tbsps
Ghee                                             - 1/4 cup, melted
Oil                                                - 1 tbsp
Water                                           - as required for making dough
Pistachio flakes                           - for garnishing

For sugar syrup:
Sugar                                           - 1 1/2 cups
Water                                          - 1 1/2 cups
Lemon juice                                - 1/2 tsp
Cardamom powder                     - pinch (elaichi)


In a wide bowl, sift maida, baking powder and baking soda. Add sugar and mix well. Make a well in the center, add curd and ghee and mix with the maida. It should resemble to bread crumbs.

Add a little more curd if required. Now slowly add little water and make a soft and pliable dough. Leave aside covered for at least an hour.

In a heavy stainless steel vessel, add sugar and water and allow the sugar to dissolve on medium flame. Reduce flame to low, allow the sugar syrup to thicken lightly. The syrup should be sticky on touch and it should reach one string consistency. Add lemon juice and elachi powder and turn off flame.

After the dough has rested, do not knead. To prepare badusha, pinch off lemon sized dough and roll into balls. Flatten the balls lightly and make a depression in the center using your thumb. Making the depression is crucial, so do not skip this step.

Heat oil for deep frying in a heavy bottomed vessel till hot but not smoking hot. Add a small piece of dough into the oil and if it sizzles and comes to the surface, the oil is ready for deep frying. SWITCH OFF THE FLAME. Now slowly add 4-5 balushahi into the hot oil and allow them to rise to the surface of the oil. Do not skip this step. It is similar to how we would fry gulab jamuns.

Once the balushahi surface to the top of the oil, turn on flame to low and cook on both sides till golden brown. The key to a good balushahi is in the deep frying. The balushahi have to cook slowly and do not rush through the process by trying to cook them on high flame as they will remain uncooked inside. It has to reach golden brown color. Do not over cook it to a darker golden shade.
Using a slotted ladle, remove the balushahi from the hot oil and place them gently in the warm sugar syrup. Once the balushahi sits in the syrup, use a ladle and allow it to sink inside the syrup such that it is coated all over. Allow to sit in the syrup till the next batch of balushahi is done. In between do flip over to the other side so that the balushahi absorb the syrup evenly. Remove from the syrup and place them on a plate and allow to come to room temperature.

Garnish them with Pistachio flakes.

Monday, 22 September 2014


Boondi Ki Sabzi


Boondi unsalted 200 grams
Oil         2 tablespoons
mustard seeds 1/2 teaspoon
Curry Leaves 10-12
Onions sliced 1 medium
Tomatoes grated 2 medium
Ginger grated 1/2 inch piece
Garlic grated 2-3 cloves
Turmeric powder 1/2 teaspoon
Coriander powder 2 teaspoons
Red chilli powder 1-1/2 teaspoons or to taste
Salt to taste
Garam masala powder 1/2 teaspoons
Fresh coriander leaves chopped to garnish


Heat oil in pan and add mustard seeds. When they begin to crackle add curry leaves, sliced onions and sauté for 3 minutes.
Add ginger, garlic and sauté for 2 minute. Add turmeric powder, coriander powder, red chilli powder and stir. Add grated tomatoes and continue to sauté for a few minutes.
Cook the masala on high heat. Add salt, garam masala powder and boondi.
Mix and cook on high heat for a minute.
Garnish with chopped coriander and serve hot. You can eat it with any kind of roti and parantha.

Friday, 19 September 2014


Makai Ki Kachori (Potato stuffed Cornmeal bread)


Cornmeal / Makai ka Aata        2 Cups
Wheat flour                             2 cup
Salt                                        to taste
Potatoes (Boiled and Mashed) 3
Green Chili (Finely Chopped) 2
Amchoor(Sour dried mango powder) 1/2 tspoon
Asafetida                               2 Pinch
Oil (To Fry)                          2 Cups
water to make the dough


Mix the flours, salt, 1 pinch asafetida to form a soft dough. you will need less water as cornmeal can be wet very easy. Let the dough rest for 5 minutes. divide the dough into 6-8 round balls/peda depends on the size of Kachori you want to make.
Mix green chili, amchoor, salt and 1 pinch asafetida to mashed potatoes and make it a dough consistency.
Put the kadhai on flame and let the oil get heat-up. As the oil start to get warm turn the flame to slow.
Follow the pictures below to form a kachori with hands.

  Make a round ball of dough
 This is how you put the stuffing in.
This is how you seal the dough with stuffing in.
This is how it looks after sealing the stuffing in.

Now start to pat it in between your fingers first
Move it to your palms and keep patting until you reach the desired size.

This is how big I like my Kachori to be.

I've made two of them to show you the fried Kachoris.
This the fried Makai ki Kachori with Boondi Raita, Sweet Chutney and Red spicy Chutney.

Thursday, 18 September 2014


Stuffed Masala Buns


For the Dough:
Maida/All purpose flour                            1 - 1/2 cups
Milk                                                           1/4 cup
water                                                          1/4 cup(add if more needed)
Active dry yeast                                         3/4 tblsp
sugar                                                          1 tblsp
Salt                                                             3/4 tsp
Olive oil                                                     3 tblsp

For stuffing:
Potato                                                         2 nos. (small)
carrot/beans/peas(together)                        1/2 cup
Onion                                                         1 no.
Jeera or ajwain                                           1 tsp
Garam masala powder                               1/4 tsp
Red chilli powder                                      1/4 tsp
Turmeric powder                                       1/8 tsp
Coriander leaves, lemon Juice                  As to taste
Oil                                                             1 tsp
Salt                                                            As to taste


Warm the milk,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside.
Take flour and make a dent,add water,olive oil,salt in it and the yeast completely dissolved in the milk.
Mix and make a smooth dough,keep in a warm place covered with a cling wrap for an hour.
Meanwhile prepare the stuffing. Cook the vegetables and heat a pan with oil,season with jeera/ajwain,add the onion and fry till transparent.
Add the masala powder,red chilli powder,turmeric and salt and give it a quick stir.
Add the cooked,mashed vegetables and fry till everything mixes well.
Remove from fire and add the coriander leaves and lemon juice if desired,mix well.
By now/after an hour, the dough we prepared would have doubled in size. Take it again and just give it a gentle knead and make six equal sized balls.
Line a baking tray with aluminium foil,grease with olive oil and arrange the rolled balls with enough spacing between them. Brush with olive oil .
Meanwhile roll the stuffing after cooling down completely.The stuffing should be around half the size as we roll the buns.
After 10 minutes or so the rolled bun dough, would have raised again just a little bit .
Take each bun and make a dent in the middle.
Keep the rolled stuffing inside and pinch all the end towards centre to cover the stuffing.
Roll in to smooth bun. Repeat for every bun. Arrange them in the lined baking tray. Keep the pinched joined side down.Brush them well with olive oil.
Preheat the oven for 190°C. When the preheat is finished,by the time the buns would have raised too.
Bake for 17- 20 mins or until the top crust turns golden brown in colour. (Mine took exactly 20 mins) Smells heavenly!!
After finished baking,brush them with butter or oil and enjoy with tea/evening snack! This would also be a great snack for kids after they come back from school!


Pizza Buns


For the Buns:
All purpose flour 1 -1/2 cup
Milk 1/2 cup
olive oil 1/8 cup
Salt 1 tsp
Sugar 1-1/2 tsp
Active dry yeast 1 tblsp

For the filling:
Capsicum,chopped 1
Onion 1
Tomato(optional) 1
Grated mozzarella cheese 1/2 cup
Pizza sauce or any tomato based sauce 2 tsp
Italian herb of ur choice 1 tsp
Red chilli flakes 1 tsp
Salt to taste
oil 2 tsp


Heat milk until lukewarm,dissolve sugar and yeast. Let it rest for 10 minutes. After 10 minutes the mixture would have been raised to frothy, proving that the yeast is active. If not,your yeast is not active and use active yeast.

Meanwhile, take flour in a large bow and make a dent in the middle. Add salt, oil and the yeast mixture in the dent and make a smooth pliable dough. If sticky sprinkle little more flour,if too dry sprinkle some water. The dough should be smooth and pliable.

Let it rest for 1 hour, wrap the bowl with cling wrap. After an hour the dough should have been raised. Punch it down and knead to make it smooth.

Make equal sized balls and arrange in a greased baking tray.Meanwhile prepare the filling. Heat a pan with oil and fry capsicums,tomato and onion for just a minute. Cool down and add sauce, cheese, Italian seasoning, salt and chilli flakes . Mix well.

Flatten the prepared dough balls and keep a small lemon sized ball of the filling.

Pinch the edges towards centre to cover the filling as shown in the picture. Arrange in the baking tray with the sealed side down. Make sure you have sealed properly,otherwise, the cheese will ooze out.

Pre heat the oven to 190o C and till then brush the buns with milk little and bake it for 18-20 minutes or until the buns start becoming golden brown on the top. Brush generously with butter after done.

Serve hot with any of your favourite drinks.


Sweet Boondi


Gram flour 1-1/2 cup
Rice flour 1/4 cup
Cooking soda(sodium bi carbonate) 1 small pinch
Sugar 1-1/2 cup to 2 cups(adjust as per taste)
Rose essence(optional) 3 drops
Cardamom 2, powdered
Food colours(optional) orange and green


First make sugar syrup ready. In a broad vessel, boil sugar with water just to immerse it. Boil until 2 string consistency. Mix the rose essence and cardamom powder. If you swipe the back of ladle and check between your thumb and forefinger, there will be two strings forming in-between the fingers. Or you can keep a small bowl of water and pour a little syrup in it, it will not dissolve and you can move the syrup and gather it. Switch off the stove.

In a mixing bow, mix both flours, cooking soda with water to a thick batter. Like onion bhajji batter. I divided the batter in 3 bowls for each selected colour. Mix orange food colour and green food colour to the reserved batter.

Heat oil and use a big slotted spoon to make boondis. You will be needing two big ladles with holes. One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it. Wipe the ladle after each pouring.

Fry with constant turning to ensure even cooking and drain once the bubbles ceases, no need to wait until it gets very crispy. Just make sure its cooked. Drain in paper towel. Repeat to finish the batter. Make boondis in the same way as above. Finish both orange and green similarly and drain in the paper towel.

After finishing, just give a heat(no need to boil) to the syrup we prepared and switch off the flame. Put the prepared colourful boondis to the sugar syrup. Keep mixing. As it cools down, the sugar syrup will be absorbed by boondi and starts crystallizing and becomes dry.

Store in airtight container.