Friday, September 9, 2011

Gatte ki Sabji

1 cup Besan
1 tsp Haldi, Methi seeds, jeera
2 tsp red chilli powder,amchur,dhaniya powder, jeera powder and garam masala
1 onion finally chopped
1-2 tomato puree
salt to taste 
6-10 tbsp Oil to shallow fry and tadka


  • Take  Besan in a mixing bowl add methi seeds, 1/2 tsp haldi, 1 tsp of all powders.
  • Add little water and make a stiff dough . now devide the dough into 2 portions and roll the each portion of dough on a flat surface and make a even surfaced long pipe shape.
  • Now cook this pipe shaped dough in boiling water for 15-20 mins or till cooked.
  • Remove from the water and slice them in round shape.
  • Heat  about 6-8tbsp oil(or little more if required) in a kadayi. put these boiled basen pieces into it and shallow fry till golden brown keep aside.Gattes are ready.
  • Now put 2-3 tbsp of oil into the same kadayi .once the oil is hot put jeera.
  • Now add the onion and cook till golden brown. and add Tomato puree to it.
  • Add haldi to the mixture.make proper gravy. then add the rest dry masala powders and salt to taste.
  • Adjust the gravy thickness by adding water.if its little watery no issues. once the gravy started boiling add the fried gattes to the gravy boil it for next 5-8 Mins.
  • Serve with Rotis or Pulkas.
Note: These Gattes can be put into khadi as well instead of pakode.

Monday, July 25, 2011

Channa Masala

1 cup Channa
1 onion finally chopped
Coriander / curry leaves for garnishing
1 tsp channa masala powder
½ tsp amchur / lime juice
¼ tsp garam masala
Salt to taste


  •  Soak the channa for 3-4 hours or overnight. Cook them in a pressure cooker till soft.
  • (while cooking the channa little haldi and ½ tsp oil can be used to make channa more soft.)
  • Remove the water and keep the channa in a mixing bowl.
  • Add all the ingredients except coriander leaves.
  • Now garnish with the coriander leaves and serve.

Mango Pickle

2 big size Mangoes ( max possible sour in taste)
1/3  cup salt
½ cup sesame Oil
5-6 tsp mustered seeds
4 tsp jeera
3-4 tsp red chilli powder
A pinch hing


  • Wash the mangoes and wipe it properly and keep aside.
  • In a frying pan take salt and fry it properly, keep aside.
  • Cut the mangoes into 1” cubes and mix with the salt.
  • Fry jeera and mustered( keep1/2 tsp mustered for seasoning) separately and dry grind it to fine powder.
  • Mix the powder with red chilli powder.
  • Now add this to mangoes and mix it very nicely.
  • In a pan heat the sesame oil, once it is hot add hing and mustered seeds.
  • Once the mustered started spluttering turn off the heat and let the oil cool down.
  • This oil is to be added to the mango mixture.
  • Mix it well and store it in a dry container with out touching for 5-8 days.
  • Now the mango pickle is ready to use.

Friday, July 22, 2011

Poode /Chille

1 cup besan
2 potatoes medium size
2 onions medium size
3-4 Green chills
Salt to taste
Oil or ghee for cooking


  •  Grate the Potato and onions in a mixing bowl.
  • Put beasn to it and pour water. Mix it with a pourable consistency.
  • Chop the chillis and add to it. Add salt.
  • Heat the tawa put a tsp oil / ghee and the pour one ladle ful or basen batter.
  • Spread it in round shape with the back of the ladle.
  • Put oil/ ghee on the edges as well and cook on both sides till little brownish.
  • Serve hot wit mixed  or any pickle of your choice.

Thursday, July 21, 2011

Ghiya ka Raita

1 small Ghiya
2 cups buttermilk
1-2 tsp red chilli powder
1 tsp jeera
1 pinch hing
Salt to taste


  •  Grate the ghiya and cook it with a little water
  • Drain all the water and keep aside.
  • Now fry the jeera in a frying pan and crush them to powder form
  • In a bowl pour the buttermilk add jeera powder, hing chilli powder and salt. mix well.
  • Now add the cooked ghiya to the mixer and mix well
  • Refrigerate it to settle .
  • Serve chilled with rotis 

Wednesday, July 20, 2011

Mung ka halwa

1 cup mung dal
1 ½ cup ghee
¾ cup sugar
2 cups milk
¼ cup crushed dry fruits
A pinch food color Or haldi Or Kesar


  • Soak mung dal for 2-3 hours.remove the water and grind it to smooth paste.
  • In a frying pan take 2 tbsp ghee and fry all the dryfruits.
  • Heat the ghee in a heavy bottomed khadayi. And pour the mung paste into it.
  • Start stirring to avoid lumps.(lumps will be formed as soon as we pour the paste into ghee but we can stir and remove those lumps)
  • Add Haldi or kesar. Keep stirring until the paste cooked and ghee comes out on edges.
  • Now add dry fruits, sugar and milk. Mix nicely and continue stirring.
  • Continue the process until the halwa leaves the ghee on edges.
  •  Serve hot as it does not taste so grate when refrigerated.

Rice patties

2 cups cooked rice
½ cup rawa
1 onion chopped
1 capsicum chopped
8-10 Green chillis Or 4 tsp green chilli paste
½ tsp mustered seeds
Salt to taste
Oil for cooking


  •  In a frying pan heat 2 tbsp oil add mustered seeds.
  • Then add chopped onions. Cook till golden brown.
  • In a big mixing bowl take chopped capsicum, rawa chopped green chillis /green chilli paste.
  • Mash the rice nicely ad and to the mixing bowl. Fried onions to be added to the bowl
  • Add salt and mix it well.(Optionally coriander leaves can be added).
  • Now heat the tawa. Wet your palms and take a lemon sized mixture and press in between palms to make it flat.
  • Put it on hot tawa . put oil on edges. cook both side till light brown color.
  • Serve hot with tomato sauce.

Friday, June 3, 2011

Alloo Palak

2 Big Potatoes
2-3 bowls chopped palak
1-2 greenchillis cut into small pieces
1/2 tsp ginger garlic paste (optional)
1 onion finally chopped
1 tomato puree / cut into small
A pinch Hing
Little pepper powder
1-2 tsp red chilli powder
1 tsp coriender powder
1 tsp jeera powder
A pinch garam masala
Salt to taste
1/2 cup refined Oil 
2 tbsp Refined / Mustered Oil

  • Cook palak and greenchillis in a pressure cooker with little water added (on full flame 2-3 whistles i wait for).
  • Once the cooker is done remove all the water separately, do not discard. mash the Palak into paste ( i put into mixer grinder once to get a smooth paste) 
  • Cut the potatoes into 1' cubes keep aside ( peeling off skin or not is your wish)Heat the oil in a frying pan and shadow fry the potatoes. while frying add little salt and pepper powder.
  • Now heat the refined or mustered oil in a kadayi. once the oil is hot put the Hing. then onions and ginger garlic paste,cook till golden brown color.
  • Then add the tomatoes wait till they are mashed and oil is separated.
  • Now ad all powders and salt except pepper powder. mix well. after a minute add mashed palak and fried potatoes.
  • Adjust the consistency with the palak water. Cook for another 5-6 minutes. turn off the heat.
  • Serve with Rotis or pulkas.

Tuesday, May 31, 2011

Paneer Burji

200 gram paneer
1 onion finally chopped
1 tomato finally chopped
1/2 capsicum chopped (Optional)
1 tsp Garam masala
1-2 green chiilis  or pepper powder
2 tbsp Oil
salt to taste

  • Grate the Paneer and keep aside.
  • Heat the oil in a frying pan. Add onions and capsicum (optional). Cook till golden brown.
  • Now add the tomatoes and chillis /pepper powder.
  • Once the tomato is cooked and mashed add Garam masala and salt.
  • Finally add the grated Paneer and cook till the oil comes out from the edge.
  • Serve with Rotis.

Monday, May 30, 2011


2 ltr Milk
1 fistful Basmati Rice
1/2 cup roasted Semiya
6-8 Badam
1/2 - 1 cup Sugar
pinch of Kesar or Cardamom powder

  • Soak the badams half an hour before Kheer preparation. Cook the rice softly. if the Semiya is not roasted then roast in a frying pan.
  • In a heavy bottomed vessel or if the small pressure cooker is available boil the milk in in.
  • Stir in between the milk and add the cooked rice and continue boiling for another 10-15 mins..
  • Once the rice is almost dissolved in milk add the Semiya and continue .
  • Now crush or grind the badam after peeling off the skin and add to the milk.
  • When the semiya is almost cooked add the sugar and adjust the sweetness to your requirement.
  • Add the Kesar or Cardamom powder.Turn off the heat after 3-4 mins.
  • Cool down and refrigerate the Kheer. Serve chilled as dessert.

Friday, May 27, 2011

After long gap......

Its a celebration reason Dakshi....
Yessss I am blessed with a baby girl..... she kept me away all these days from this blog...
that does not mean she is letting me to do things..
but now Im more comfortable with her so i can plan things......
So now i can think of some new dishes as Im no more on diet hahahaah
but i have to start work for my body to get into all old my favorite clothes.....
Now she is almost 4 months old and growing naughty day by day....
so there is no surprise one day if she grabs my laapy............
coz she already started staring at computer screen