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.