Sunday, December 31, 2006

Happy New Year.... 2007!

The recipe that I have chosen today for the eve of New Year is Makhane Ki Kheer, which is my all time favourite. Lets start with a little introduction about Makhana, which can be used with vegetables, in sweets and also makes a nice snack when roasted.

Makhana (Euryale ferox) , a dry fruit, famed for its easy digestibility, high nutritional contents and wide use in religious fasting by people all over India is a major product in Madhubani, Darbhanga, Purnea, Supaul and Sitamarhi districts of Bihar. Also known as a water fruit, it is popped kernel of gorgon nut or fox nut, prepared from lotus seeds, is widely used for preparation of its kheer and pudding. It is considered pure enough to be offered even to the God. According to a popular adage in Mithila, betel leaves and makhana are not found in heaven. So one should relish them on earth so as not to regret later. Makhana is eaten in various forms, the commonest being salted puffs. Kheer (a dessert usually prepared with milk and rice) prepared with makhana is a mouth-watering delicacy. So lets get cooking something sweet on the first day of the New Year - 2007.

I wish you all a very Happy and Prosperous New Year and may each day of the coming New year is as Sweet as my Kheer...Enjoy!

Serves 6-8
Serving Size 3Tbsp

Milk (1 lt)
Condensed milk (1/2 Cup)
Makhana (100 gm)
Sugar (3/4 Cup, or to taste)
Almonds (2 Tbsp)
Cashews (2 Tbsp)
Pistachios (2 Tbsp)
Chironji (2 Tbsp)
Kishmish (2 Tbsp)
Cardomum Powder (1 Tsp)


  1. Heat a pan and roast makhanas till they are crispy and no need to use any oil for roasting them.
  2. Now put them in a food processor and grind them while pulsing the food processor. They should be coarsely ground. Keep aside.
  3. In a large pan, bring the milk to boil and add coarsely ground Makhanas in it with cardomum powder and condensed milk . Simmer for almost 2-3 hours on a low flame.
  4. Keep on stirring in between making sure that it doesn't burn from the bottom of the pan.
  5. Coarsely chop all the dry fruits accept Kishmish and Chironji. Keep aside.
  6. Now add sugar to the milk along with all the dry fruits, keeping 1 tbsp of coarsely chopped mixed dry fruits aside for garnishing later on. Simmer for another 20-30 minutes.
  7. Serve hot or cold garnished with varq (silver foil/leaf) and dry fruits.

Monday, December 25, 2006

Merry Christmas !

Wish You all a Merry Christmas and a Very Happy New Year. May the coming year brings all the joys in your life and may all your dreams come true...

With Love, Nidhi.

Hey! Also check out my recipe for Mocha Cake Roll.

Wednesday, December 20, 2006

Muh Meetha Kijiye...

Today, we completed Two Years of Marriage....Wonderful two years. So, I wanted to share something sweet with you all, which I have made for my Loving Husband. My Mocha Cake Roll will be a sweet ending for a wonderful day....on which we tied knots to be together for ever n ever.....and a perfect beginning of those wonderful years of togetherness, that are ahead of us....

(Servings 6)
Bake Time 15 to 20 Mins at 350ºF
Prep Time 30 Mins (including cooling)
Eggs (2, Separated)
All Purpose Flour (¼ cup)
Unsalted Butter (¼ cup) Sugar (¼ + ¼ cup)
Heavy Whipping Cream (½ cup)
Vanilla Essence (½ + ½ Tsp)
Mocha Pwd or Instant Coffee Pwd (½ + ½ Tsp)
Milk (1 Tbsp)
Salt (a pinch)
  1. Beat egg whites in a medium bowl on high speed, till they form soft white peaks, then sprinkle ¼ cup of sugar slowly and beat again till firm white peaks are formed.
  2. In a small bowl, beat egg yolks, flour, butter, milk, ½ tsp vanilla essence, salt and ½ tsp mocha pwd or coffee pwd, till light coffee color appears.
  3. Now fold in the yolk mixture in egg white mixture with the help of a rubber spatula.
  4. Preheat the oven at 350ºF and grease the jelly roll pan (13” by 9”) with a non-stick spray or butter and spoon the above mixture on it.
  5. Bake for about 15 to 20 minutes. Once the cake is baked, damp the kitchen towel and put it over the jelly roll pan to keep the cake’s upper layer moist and let it cool completely.
  6. In a small bowl, beat the whipping cream, ¼ cup sugar, coffee and 1/2 tsp vanilla essence at high speed till it becomes soft and fluffy. Keep refrigerated till ready to use.
  7. Lift the cake from the jelly roll pan and put on a plastic wrap.
  8. Now spread the whipped cream over the cake and roll tightly.
  9. Cover the roll in that plastic wrap and refrigerate for at least 3 hrs before serving.
  10. Cut in ½ inch thick slices and serve cold.

Sunday, December 17, 2006

Veg Dumplings

Chinese is cooking on my blog today and its healthy.....something with lots of vegetables. Guess what??? Ya, its Vegetarian Dumplings, oh! I love to eat those. Even though, I had some idea how to make them, I wasn't very sure. I searched for Wonton Wrapers for a long time but couldn't find them in regular grocery stores. Thanks to my sweet husband, yesterday evening when we were coming back from the grocery store, thinking that we can never find them, he suggested to try this New Asian Super market, near our home. He went there and after 5 mins he came back with a bag in his hand, Oh! I was so happy to see those wrapers and decided to try them tomorrow itself and this is what I have come up with. Its my postcard from China to you....Enjoy..

Makes 16
Servings 8

Wonton/Dumpling Wrapers (16, At Room Temperature)
Carrot (1, Finely Grated)
Green Beans (3-4, Very Finely Sliced)
Mushroom (3-4, Finely Diced)
Paneer/Cheese (1/4 Cup, Crushed)
Onion (1/2, Finely Chopped)
Garlic (4-5 Cloves, Finely Chopped)
All-Purpose Flour (1/2 Tbsp)
Salt (To Taste)
Black Pepper (Freshly Ground, To Taste)
Oil (1 Tsp)


  1. Heat oil in a small pan and fry onion and garlic till golden brown.
  2. Now add salt, pepper and all purpose flour. Mix well.
  3. Mix the above prepared mixture with all the other ingredients accept Wonton Wrapers.
  4. Now take one Wonton Wraper and put 1 tbsp of prepared filling in the center of it and with the help of a pastry brush, put a little bit of water on all the four corners. Try to put filling in an oval shape as shown in the picture below.

  1. Seal all the edges and make a triangle shape. Now take a ravioli cutter and cut the edges to make it look pretty. Repeat the process for every wraper.
  2. Boil 2.5 lt of water in a deep pan and put 1/2 tbsp of salt and 1 tsp of oil, thanput the dumplings in it and let them cook for 2-3 mins.
  3. Once they are done they will become tranparent and you can see the filling inside them.
  4. Serve them hot with Chilli & Garlic chutney.

Tip: You can use any type of vegetables that you like but they should be finely chopped. You can even make chicken dumplings by using grilled chicken, which is finely chopped.

Tuesday, December 12, 2006

Thank You Lakshmi...

Thanks a lot Lakshmi (, I am so happy to see my ‘ Treasured Recipes contest!' details on your blog. Your help and votes can really make me win.
With your tremendous support, I have reached the 2nd position today. Lets see what happens tomorrow. :-) I tried to leave a comment on your blog as well, but I don't know why, its not taking it. Anyways, Thanks a lot for everything.
I would also like to thank all of you, who are voting for me and have helped me throught out to come to the 1st position.

Love, Nidhi.

Sunday, December 10, 2006

Its Party Time.....

Its that time of the year again. Prepartion for Christmas presents and parties....chilling winter nights, having friends and family over for dinners, sharing of your best recipes with your loved ones and exchanging presents......Isn't it??? In my Christmas party, for my American friends, I am gonno makes some mouth-watering Indian dishes and some cookies and cake-rolls for the dessert. The cookie recipe that I am going to share with you today is my "Blue-Berry Muffin Tops". You must be wondering how did I came up with this name, "MUFFIN TOPS"? When I made these for the first time, my husband said, they are soft like cake and one of my friends 'J' said, they look as if you have made muffins and cut their tops off. Then she said, why don't you call them 'Muffin Tops' and thats how we came up with this name. Try it in your Christmas party and you will be surely securing some wonderful compliments for yourself.

Makes 18 Cookies

All-Purpose Flour (2 Cups)
Baking Powder (1 1/2 Tsp)
Salt (1/4 Tsp)
Sugar (1 Cup)
Butter (1 Cup, Soften)
Egg (1, At Room Temperature)
Milk (1/4 Cup)
Vanilla Essence (1.5 Tsp)
Blue-Berry (1 Cup)
Almonds (1/4 Cup, Roughly Chopped)
Pistachios (1/4 Cup, Roughly Chopped)


  1. Mix the above 3 ingredients together, keep aside.
  2. In a large bowl, beat butter, sugar, egg and vanilla essence untill it becomes creamy and all the ingredients are well incorporated.
  3. Now add the mixture of dry ingredients, in butter-sugar mixture, 2 tbsp at a time.
  4. It will start becoming hard, so keep on adding a little bit of milk in between.
  5. Scrape the bowl with a rubber spatula, making sure that everything is mixed in well.
  6. Now, fold the blue-berries, almonds and pistachios in the mixture. Freeze for 30 to 45 minutes.
  7. Preheat the oven at 350F. On a large baking sheet, with the help of a large ice-cream scooper, scoop out the prepared cookie dough on the baking sheet, keeping each scoop at almost 1.5 inch apart.
  8. Bake for 25 -30 minutes. They will become golden-brown around the edges.
  9. Serve them warm with chilled vanilla ice cream.

Tips: Use craisins along with pistachios instead of blue-berries and they will be more Christmas like. Always use a cold baking sheet for making cookies, they will come out perfect everytime.

Friday, December 01, 2006

Khasta Kachori...... Aaloo Matar Wali

You must have tried Khasta Kachori before but the one that I m going to share with you today is made up with fresh and spicy Potato & Peas filling and not with Dal/lentil filling. Its not as heavy as the dal one and is much more fresh. Its such a mouth watering snack that you cannot just eat one. After having this, with a nice hot cup of ginger tea, you will never crave for Samosa again.

Makes 50
Servings 25
Servings Size 2


For Dough:
All-Purpose flour (7 Cups)
Refind Oil/Vegetable Shortening (1 Cup)
Salt (1 Tbsp)
Water (400 ml)

For Filling:
Potato (4-6 Large, Boiled & Mashed)
Peas (1 1/2 Cups, Boiled)
Green Chillies (7-8, Finely Chopped)
Ginger (2 1/2 Tbsp, Minced)
Coriander Leaves (1 Cup)
Oil (2 Tbsp)
Turmeric Powder (1/2 Tbsp)
Red Chilli Powder (1/2 Tbsp)
Coriander Powder (2 Tbsp)
Amchoor Powder (1 Tbsp)
Salt (To Taste)
Oil for Frying


  1. Start by making the dough or the crust for the Khasta Kachori. Put all the dry ingredients in the Food Processor and start pulsing.
  2. Add Refind oil/ Vegetable shortening and pulse 5 times, so that it is mixed with the dry ingredients.
  3. Now start adding water slowly from the feed tube and make a hard dough. The harder the dough will be, the crispier the Khasta will become.
  4. Take out and keep aside for 30-45 mins, covered with a plastic wrap or a wet cloth. If needed, smooth the dough with hands.
  5. For potato filling: In a large bowl mix mashed potatoes, boiled peas, coriander leaves, ginger and green chillies. Keep aside.
  6. Heat oil in a pan and add all the spices accept Amchoor powder and fry them for about 1/2 minute.
  7. Now add the potato mixture prepared before to the spices and sprinkle Amchoor powder over it. Mix well and let it cool for a while.
  8. Take a small portion of dough and roll it in the shape of a circle. Put a little bit of potato filling in the middle of it, as shown in the picture below.

  1. Roll it into the shape of Khasta Kachori, as shown below.

  1. Heat oil for frying in a pan and deep fry them until they are golden brown on a medium low flame.
  2. Serve hot with Coriander Chutney/ Tamarind Chutney.

Tips: You can freeze them after very lightly frying them. Keep them on a baking sheet and put them in the freezer overnight. Transfer them into a ziplock bag and freeze them again. Whenever want to serve them, keep them out for 6-8 hours and than fry them in heated oil until they are done. They will taste as fresh as ever.

To make it more crispy and a little more healthy, substitute 2 cups of flour with 2 cups of Semolina/ Rava.

You can also add some dry fruits like cashews and golden raisins to potato filling, to make it more attractive for special occasion.

Saturday, November 25, 2006

Moong Dal Poha

Moong Dal poha.....reminds me of my childhood. On every Monday mornings, from the age of 8 yrs, my dad used to keep a fast for Lord Shiva, and he still keeps it till date, and my mom use to make this poha for all of us for breakfast and we (me and my brother) also used to take it to school for lunch time snack. Oh! what a wonderful good old days.

After getting married, today for the first time in 2 yrs, I cooked this for my husband and he was so happy to have it. You know what he said....., "Nidhi, its very healthy and tasty at the same time", and asked me to share it with you all. So here I am presenting you with a recipe good for breatfast or evening snack. Enjoy...

Serves 2

Yellow Moong Dal Split (1 Cup, soaked for 1 hr)
Peas (1/2, Boiled)
Sweet Onion (1/2 Cup, Finely Chopped)
Tomato (1, Finely Chopped)
Green chilli (1 Finely Chopped, Optional)
Ginger (1/2 Tsp, Finely Chopped)
Corriander Leaves (1/4 Cup)
Curry Leaves (5-7, Finely Chopped)
Sugar (A pinch)
Oil (1/2 Tsp)

Black Mustard Seeds (1/2 Tsp)
Red Chilli Powder (1/4 Tsp, Optional)
Turmeric (1/4 Tsp, Optional)
Salt (To taste)

  1. Boil peas in a small bowl with 1 1/2 cups of water, a pinch of sugar and salt to taste, in the microwave for 2-4 mins.
  2. Now wash dal and add 2 cups of water and salt to it and boil it in a microwave rice-cooker for about 12 mins.
  3. Heat oil in pan, add mustard seeds and let them splutter. Now add ginger and green chilli and cook for 1/2 min.
  4. Add curry leaves and all the other spices and fry for 1/2 min.
  5. Now add dal and peas and mix well.
  6. In a large bowl mix corriander leaves, onion and tomatoes.
  7. Now add prepared dal into the onion mixture.
  8. Serve hot garnished with curry leaves.

Monday, November 13, 2006


Hey, today its kadhi time on my blog....people also call it buttermilk soup. "Kadhi" the name speaks for itself, it means something which is simmered for hours and hours together. A fine tasting kadhi will be the one that has been cooked for at least 3-6 hours on a low flame. For me its my favourite food when I don't want to cook anything or I am being lazy.

In India, right in front of my home, there is a Lord Rama, Shiva and Krishana Temple. Even though its a small one, but Janmashtami (birth day of Lord Krishana) is celebrated on a very large scale. After 5 days of the birth of Lord Krishana, on the 6th day again there is a celebration which is called "CHATHI" and every year on this day my grandmom makes this Kadhi and rice in a large quantity, to be distributed as Prasaad (Holy Food) to everyone who so ever comes to the temple. Before marriage I use to help her in cooking it and thats how I learned it. So lets start cooking this wonderful Kadhi....which simple to make and authentic in taste..

Makes 4-5 Servings

Buttermilk (3 Cups)
Besan (3 Tbsp)
Turmeric Powder (1 Tsp)
Salt (To taste)
Water (2 Cups)

Cumin Seeds (1 Tsp)
Methi Seeds (1 Tsp)
Corriander Powder (1 Tsp)
Hing (a pinch)
Curry Leaves (8-10)
Oil (2 Tsp)

For Tadka:
Ghee (1 Tsp)
Red chilli Powder (1/2 Tsp)
Cumin Seeds (1/4 Tsp)
Hing (a pinch)


  1. Mix Besan, turmeric powder and salt, keep aside. Also mix butter milk and water.
  2. Slowly pour buttermilk and water mixter into besan mixture and keep stirring with help of a spatula. Be careful, no lumps should be formed.
  3. Heat oil in a large pan and cracle cumin seeds, methi seeds, hing, curry leaves and corriander powder.
  4. Now slowly pour the buttermilk and besan mixture into the pan and keep on stirring it till comes to a boil, otherwise it will burn immediately.
  5. Now, on a low flame, let it cook for 4-5 hours.
For Tadka:
  1. Heat Ghee in a very small pan and put all the spices. Let the roast for 1 min.
  2. Garnish the prepared kadhi with red chilli powder tadka
  3. Serve hot with chapatis and jeera (cumin) rice.


  1. If lumps are formed in the buttermilk and besan mixture, seieve it while pouring it in the pan.
  2. People gererally add besan pakoras in it, which is very tasty but, since the pakoras are deep fried, its not a healthy alternative. If you really want that pakora kind of a taste, add boondi to it and it will be as good.
  3. To enhance it nutritional value, add baby spinach leaves, roughly chopped, at the time of cooking.

Friday, November 10, 2006

Chocolate-Vanilla Medley Cookies

The recipe that I am repsenting today is very close to my heart. When I was a kid and used to live in India with my parents, there was bakery nearby and my dad always used to bring a cookie which had two flavours - Chocolate & Vanilla (two of my most favourite foods). I always used to wonder that how do they make two separate flavours in a single cookie (they call it biscuit instead of cookie, in India). But now I have figured out the secret and would like to share it with you all. I hope you will like it...

Butter (1/2 Cup, Softened)
Sugar (1/2 Cup)
Eggs (1, Room temperature)
Vanilla Essence (3/4 Tsp)
Semi-sweet Chocolate chips (1/2 ounce, melted)
All-Purpose Flour (1 1/2 Cups)
Baking Soda (1/4 Tsp)
Salt (1/4 Tsp)

  1. Sieve Flour with baking soda and salt. Keep aside.
  2. In a large bowl, cream butter and sugar with the help of a hand blender, until they are well incorporated.
  3. Now add egg and beat. Add the vanilla essence and mix well.
  4. With the help of a rubber spatula, fold in the sieved flour mixture, making sure that nothing is left on the sides of the bowl.
  5. Divide the prepared dough in half and stir in the melted chocolate in one half of the dough. Now chill the dough for 4-6 hrs in the refrigerator.
  6. With the help of a cookies scooper, from both the dough, take one scoop each and place on a cutting board. Cut the scoops into halves.
  7. Now exchage the halves. Place one chocolate half with one vanilla half and roll them to make a small ball (which is one side vanilla nd one side chocolate).
  8. Flaten the ball, a little bit, with your fingers and place on an ungreased cookies sheet.
  9. Bake for about 12-15 mins on 350F (they will start looking golden brown and firmer).

Tip: Substitute All-purpose flour with wheat flour to make them more healthy and they will taste as good as ever.

Monday, November 06, 2006

Kaju-Pista Tealight

Kaju Katli, Pista roll....Oh we need a change. We need something more elegant and sophisticated, something different from the regular stuff. I generally make Kaju Katli at home but on this Diwali, I thought of giving it a different look. My Kaju-Pista tealight is a twist on Kaju-Pista roll... I added pista filling to Kaju burfi and rolled it in a dice shape. Made the base with the same pista filling and added an almond on top. Garnished with silver foil(varq) and served in muffin cups. These tealights made my diwali celebration more colorful and bright...

Sunday, November 05, 2006

Gulab Jamun

Gulab Jamun, the name itself, makes you feel of a festive environment or some special occasion; if they are home-made, then nothing like it. Here is my recipe for making Gulab Jamun at home and celebrating each day like a festival...

Makes 50 Pc
Serving Size 2

Mava (1 Kg)
All-Purpose Flour (250 gm)
Refind Oil (25 ml)
Soda (5 gm)
Cardamom (1 Tsp, Powdered)
Water (1/2 Cup)
Oil (for frying)

For Sugar Syrup:
Sugar (2 Kg)
Water (2 lt)


  1. For making Sugar syrup: Heat water and sugar together, and bring it to a boil. Keep aside.
  2. Combine water and soda in a small bowl and then mix it with rest of the ingredients. Make small balls with it (little smaller then a ping-pong ball, because they will increase in size after putting them in sugar syrup). Keep covered with a wet kitchen towel.
  3. Heat oil in a kadhai or a deep bottom pan. After it hot, put the flame on low and fry the balls made previously. Remember to stir them constantly otherwise they will burn very quickly.
  4. Directly from the pan or kadhai, put them in the sugar syrup for at least 1 hr.
  5. Serve them hot, garnishes with pista and silver foil (varq).

If you want, you can stuff them with dry-fruits (cashews, pista and chironji), kesar, Yellow food color and mishri mixed in 3 tbsp of mava. Just put a little bit of this mixture in the centre of each ball.

If mava is not available easily, make paneer and when its soft and most of the water is squeezed out from it, heat a pan, put prepared paneer in it and keep on stirring it until its dry and starts to leave a little bit of oil. Let it cool and use as required.

Thursday, November 02, 2006

Bread Pizza

The recipe I am presenting to you today is very close to my heart. Its one of those recipes, that me and my brother used to cook together, when we were quite young and learning how to cook. Its a snack, good with evening tea or can be served in breakfast. So lets get cooking, the snack of my childhood...

Makes 10 servings
Serving size 2 Bread slices

Onion (1 medium, finely chopped)
Tomato (2, finely chopped)
Bell Pepper (1 small, finely chopped)
Ginger (1 tbsp, grated)
Green chilli (2, finely chopped)
Corriender Leaves (2 tbsp, finely chopped)
Sooji (250 grams)
Cream (Malai, half cup)

Ajwayan (1 tsp)
Red Chilli Pwd (1/2 tsp)
Salt (to taste)
Bread (1 loaf)
Oil or butter for frying


  1. In a medium bowl mix all the above ingredients and spices, and make a thick paste. Now take one bread slice and spread the paste on it with the help of a spoon or knife and sprinkle few drops of oil on it.
  2. Heat a non-stick pan or tava and place the slice on it with the paste side down. Reduce the heat and again sprinkle few drops of oil on the other side. Flip over and cook untill golden brown on both sides.
  3. Repeat the above process for all the bread slices and serve hot with Corriander chutney or ketchup.

(Cream can be substituted by warm milk (1/2- 3/4 th cup) to make it more healthy.)

Tuesday, October 31, 2006

Zuccini Ki Sabzi

Zuccini ki Sabzi....sounds a little different, try and make it with Indian herbs and spices, it will become a regular feature at your home. Ofcourse we don't get it in India, so I tried it here itself and fortunately it turned out delicious. So, I thought why not to share it with my friends

Serves 4-5

Zuccini (2, Sliced)
Onion (1, Big Sliced)
Tomato (2, Big Sliced)
Oil (1 Tbsp)
Corriander Leaves (For Garnish)

Cumin Seeds (1/2 Tbsp)
Turmeric (1 Tsp)
Red Chilli Powder (1/2 Tsp)
Corriander Powder (2 Tsp)
Salt (To Taste)

  1. Heat oil in a Non-Stick pan and fry cumin seeds till they cracle, then put turmeric, red chilli powder and corriander powder on low flame.
  2. Now put zuccini, onion and tomato and mix well.
  3. Put the lid on and steam for 30-35 mintues, turning in between the steaming process.
  4. Garnish with corriander leaves and serve hot with chilled curd and chapatis or paranthas.

Monday, October 30, 2006

Want to have one!

Just thought of sharing some Gulab Jamun with my friends....
I made some Gulab Jamun for dessert, yesterday. My husband's best friend came for dinner with his family. We had some nice time together......

Palak Paneer, my mom's traditional way

In my family Palak Ka Saag aur Makka ki roti is a regular feature. I learned it from my mom, love the taste and texture of it. She makes it in the most traditional way, as my grand-father's mom used to make, she says. No need to deep fry the paneer, increasing it nutritional value as well and the ingredients used are the most basic ones that everyone have at home like Wheat Flour, Moong Dal, Butter Milk etc. So lets start cooking and fill our kitchens with the aroma of the past.......

Makes 4-6 Servings
Serving size 4 Tbsp

Palak (1 Kg)
Paneer (200 Gms, Cut into small cubes)
Moong Dal (50 Gms, Washed & Pre-Soaked)
Butter Milk (1.5 Cups)
Wheat Flour (1/2 Cup)
Onion (2 Roughly Chopped)
Tomato (4 Pureed & Strained)
Ginger (3 Tbsp, Chopped)
Garlic (6-8 Cloves, Peeled)
Oil (1.5 Tbsp)

Cumin Seeds (1.5 Tsp)
Turmeric (1 Tsp)
Red Chilli Powder (1 Tsp)
Corriander Powder (2 Tsp)
Salt (To Taste)

For Tadka/Garnish:
Ghee (1 Tbsp)
Red Chilli Powder (1/4 Tsp)
Hing (a Pinch)
Dried Red Chillies (2, Whole)

  1. Wash Spinach and chop roughly. Then, boil it with moong Dal, a little water and salt in a pressure cooker. After one whistle, turn off the stove and let the steam release itself. Now coarsely puree the spinach in a blender, by pulsing it 3-4 times. Keep aside.
  2. Heat oil in a large pan. Make a paste of onion, ginger and garlic and start sauting in the heated oil. While onion paste is getting golden brown, make a paste of Butter-milk and Wheat flour and keep aside.
  3. Now put all the spices in the onion paste and saute for a minute. then pour the tomato gravy and again fry for 1 minute.
  4. Now put the coarsely blended spinach in the pan and mix well.
  5. Then after about 3 minutes of stirring, pour the butter-milk paste in the pan and let it come to a boil while stirring constantly.
  6. Now simmer the gas stove and let it cook for 1 to 1.5 hrs.
  7. When its done prepare the garnish or tadka in a very small pan. First heat Ghee and then add cumin seeds, dried red chillies, hing and red chilli powder. Fry for 30 seconds or so.
  8. Place paneer in the serving dish, pour prepared spinach over it and serve piping hot garnished with hing infused ghee and Makka ki roti.

Tip: If you are very health concious, then don't put tadka made with ghee.

Saturday, October 28, 2006

Tricolor Healthy Pulav

My husband love Soya Nuggets, so I try to use them in as many dishes as possible. Today the recipe that I am presenting to you comes from my Grand-maa's kitchen and is still as delicious as ever.... Serve hot with Ghee on top along with chilled curd or raita, coriander chutney, papad and achaar. I bet, everyone will ask for more...

Makes 4 Servings

Soya Nuggets (3/4 Cup)
Basmati Rice (1 Cup)
Onion (1 Chopped)
Cauliflower (8-10 Florets)
Peas (1 Cup)
Carrot (2 Diced)
Ginger (1 Tbsp)
Green Chillies (1 Finely Chopped)
Water (2 Cups)
Oil (2 Tbsp)

Cumin Seeds (1/2 Tbsp)
Red Chilli Powder (1/2 Tsp)
Garam Masala (1/2 Tsp)
Coriander Powder (1 Tsp)
Salt (to taste)


  1. Wash rice under running water and keep them aside, soaked in water.
  2. Heat a pressure cooker and pour oil. Now infuse the oil with green chillies and ginger, then put soya nuggets and onion and saute for 3-4 mins or till the onions are golden brown.
  3. Now mix all the spices and saute for 30 seconds. Add cauliflower, peas, carrot, rice and water and mix well.
  4. Close the pressure cooker and let it cook till it whistles. After one whistle close the stove, but don't open the cooker until the steam is released by itself because the rice are still cooking in that steam.
  5. Serve hot, right from the cooker, with a little ghee one top.

Note: If you do not have a Pressure cooker, you can use a pan with a lid, and cook for about 20-30 mins untill everything is soft and tender.

For more healthy option , don't serve with ghee and it will still be yummy.

Friday, October 27, 2006


Chapatis, also called "roti" in the most tipical Indian language, who doesn't know them, every Indian eats chapati with vegetables and dals (lentils) atleast two times a day. Today I am going to share my version of chapatis which keeps them tasty and softer for a longer period of time, even if you decide to freeze them.This dough is so versatile that it can be used for making Parathas (Pan fried) and Poori (Deep fried) as well..
Makes 10-12 Chapatis
Serving Size 2

Wheat Flour (2 Cups)
Milk (175-200 ml, use as required)
Olive oil or Vegetable oil (1 Tsp)
Ghee (for serving)


Pour Wheat flour in a large bowl and put olive oil. Rub oil in the flour with the help of your hands.

Now slowly pour a little milk (should be on room temperature) and start kneading the dough. Use as much milk as required according to your comfort level for rolling the dough balls.

Set it aside for 15 mins. Now make small dough ball and roll with the help of little wheat flour as shown in the picture below.

Heat the tava or griddle and cook chapati on both sides and then cook it on open flame (on high). It will puff up as shown.

Remove from flame, brush ghee and serve hot with any dal or vegetable.

Thursday, October 26, 2006

Italian Pound Cake

Here is my favourite recipe for making a pound cake. Its called pound cake because in earlier days all the ingredients used in this cake measure upto a pound like a pound of sugar, a pound flour...etc. Use of Extra Virgin Olive oil instead of Butter makes it more Italian and a bit more healthy...

(Makes 10-12 servings)
Baking Time 30-35 mins at 350*F

Dry Ingredients:
Maida (All-Purpose flour) (1½ Cup)
Baking Pwd (2 Tsp)
Baking Soda (1 Tsp)
Sugar (1 Cup)
Salt (½ Tsp)
Powdered Sugar for decorating

Wet Ingredients:
Eggs (3, whole)
Extra Virgin Olive Oil (3/4 Cup)
Milk (¼ Cup)

  1. In a bowl mix all the dry Ingredients, except Sugar and keep aside. Break three eggs in the stand mixer bowl and put 1 cup of sugar and beat till sugar is well incorporated in eggs. Now add milk and EVOO (can be substituted for Extra Light Olive Oil). Beat again for 3-5 mins or till the time everything is well incorporated. Also frequently stratch the bowl with the help of a rubber spatula, during the whole process.
  2. Now add the dry mixture into the wet mixture, 2 tbsp at a time, on medium speed. After that Preheat the oven at 350*F and grease the pan (9½ in. in diameter by 4½ in. in depth). Pour the mixture into the pan and bake for 30-35 mins at 350*F, untill the top is brown.
  3. Once it is done take out and let it rest for about 10-15 mins on a wire rack.
    Now sprinkle Powdered sugar, cut into slices and serve.
    (Make it sugar free by adding 1 cup of "Slpenda" instead of 1 cup of sugar.)

Wednesday, October 25, 2006

Instant Coconut Chutney, North Indian Style

Famous South Indian Coconut Chutney is made with a twist of North India by adding ginger to it. Make it and your friends will definetly ask for the recipe...

Serves 4-6

Fresh Coconut (1, Grated)

Fresh Ginger (1/2 Cup, Chopped)
Bengal-Gram Dal (1/4 Cup, Roasted)
Fresh Green Chilli (4, Whole) optional
Tamarind Paste (1 Tbsp)
Salt (To Taste)
Water (just enough for blending)
Black Mustard seeds (1 Tbsp)
Dried Red Chilli (2-4, Whole)
Curry Leaves (8-10)

Oil (1 Tbsp)


  1. Put the first 5 ingredients with water in a blender and make Chutney. Put in a medium bowl and keep aside.
  2. In a pan heat oil and put mustard seeds and let them turn grey in color and cracle. Then put Dried red chillies and curry leaves. Fry for a minute.
  3. Now put chutney in it and mix well. Pour back in the bowl.
  4. Serve with dosa, idli, vada or uttapam.

Instant Bhatura

Hers is a very easy and instant recipe (triple tested) of Bhatura (Indain deep friend bread eaten with Chana Masala). This recipe is satisfying and light for your stomach. No need to make the dough a day ahead anymore. Just knead the dough, 3 hours in advance and make bhaturas like pros...
Makes 16
Serving Size 2

All-purpose Flour (2 Cups)
Wheat Flour (1/2 Cup)
Semolina (1/2 Cup)
Baking Soda (1/2 Tsp)
Salt (1/4 Tsp)
Curd Water (For Kneading, 1 Cup or Use as required)
Wheat Flour (For covering the dough balls)
Oil for frying

  1. Mix all the dry ingredients together in a large bowl and using a little curd water (room temperature) at a time start kneading the dough by hand. Its will be a little sticky, but don't be scared. After the dough is made keep it in an air tight container for 2 1/2 hours. Now make small round balls (approx. 2" in diameter) and roll each one of them in some wheat flour and keep aside for half an hour.
  2. Now heat oil in a wok or Indian Kadhai at around 350 to 375 F. Using a little oil roll the dough balls one by one and deep fry them in oil.
  3. Serve hot with Chana Masala and Mango pickle.


India, a land of Festivals, rich cultural heritage, inspiring past, great people and delicious food. A land where Ayurveda took birth and Yoga gave strength to minds and souls. Natural beauty, twenty-two different languages, colorful dances which depicts life comprising of religious rites and rituals, festivals, harvest, and relationships., traditional beautiful weddings, vibrant dresses, hand crafted jewelry and strong believe in God. This is what INDIA is made up of.

In a country as diverse as India, it is not surprising to find that people here reflect the rich glories of the past, the culture, traditions and values relative to geographic locations and the numerous distinctive manners, habits and food that will always remain truly Indian. People in India eat the most diverse varieties of food all of which add to the rich Indian culture. The beauty of the Indian people lies in the spirit of tolerance, give-and-take and a composition of cultures.

Festivals like Diwali, also called the festival of “Lights”, Holi, a festival of Colors, Id, Christmas, are all celebrated by sharing sweets with family, neighbors and friends. Sweets also vary from region to region but Bengali sweets are famous through out India. The most popular Bengali sweets are RASOGULLA (Cheese dumpling in sugar syrup) and RASMALAI (Cheese dumplings in sweetened milk), made from fresh Indian cheese called Paneer.

Its amazing to find the creativity of people in variations of recipes all across India. I am just starting to grasp some of this creaticity in my recipes, hoping to spread some of it to people who are passionate about cooking like me.