Friday, March 28, 2014

Dal Dhokli(strips of spicy dough cooked in flavorful lentils)

Today I"m going to share with you one of delicious one pot meal from Gujarat.spicy dough strips cooked in flavorful dal make this dish very yummy.It is so easy and simple to make.I prepare this on lazy days,no need to any other curries and side dish.

Ingredients :
For dal:
  • Toor dal(split pigeon peas)-1 cup
  • Peanuts-1 tbsp
  • Methi-1/2 tsp
  • Ginger-1/2 tsp(grated)
  • Tomato-2 chopped                                     
  • Turmeric powder-1/2 tsp
  • Red chili powder-1/4 tsp
  • Cloves-2
  • Cinnamon sticks-1 inch
  • Curry leaves -5-6
  • Cumin seeds-1/4 tsp
  • Red chili( whole)-2
  • Hing( asafetida)- pinch
  • Tamarind paste-1 tsp
  • Jaggery-11/2 tsp
  • Salt to taste
  • Ghee-1 tbsp
For Dhokli:
  • Atta( whole wheat flour)-1 cup
  • Besan- 2 tbsp
  • Turmeric powder-1/4 tsp
  • Ajwain( carom seeds)-1/4 tsp
  • Oil-1 tsp
  • Salt to taste

Wash and soak dal for 30 minutes with 3 cups of water.
For Dhokli add atta,besan,turmeric powder,oil,ajwain and salt.
Add enough water and knead to make a stiff dough.
Cover and keep aside for 20 minutes.
Add shocked dal in pressure cooker and cook for 3 to 4 whistle.
Let the pressure go on by itself.
Meanwhile make dhokli,divide the dough into 4 portion roll into balls.
Using a rolling pin.roll out each ball into a thin chapati.
Using a sharp knife,cut 1 inch diamond shaped pieces.keep aside.
Heat ghee in a pan add cumin seeds,Cinnamon sticks,cloves,red chili and curry leaves
saute for few seconds, add tomato,ginger and cook till tomato gets mushy.
Add turmeric powder,red chili powder,cooked dal and 2 cups of water.
Bring to boil,add gud and tamarind paste and stir.
Then add dhokli pieces and cook. stirring the dal occasionally.
When the dhoklis are cooked and and dal has slightly thickened.
Turn off the heat and garnish with chopped coriander.
Serve warm.

Wednesday, March 26, 2014

Sukha chicken(Maharashtrian Style)

I always search chicken recipe because chicken is my family's favorite then i found this recipe in sanjeev kapoor site it is very easy and quick chicken recipe which filled my home with the aroma of all the wonderful spices. Do try at home I'm sure you will love it.

  • Chicken-1/2 lb(cut into medium pieces)
  • Green capsicum-1 ( chopped into cubes)
  • Onions -2 medium(chopped)
  • Garlic-7-8 cloves
  • Ginger-1 inch
  • Peppercorn-8 to1Cloves-5 to 6     
  • Coriander seeds-1 tbsp
  • Cumin seeds-1 tsp
  • Whole red chili-3
  • Cinnamon stick-1 inch
  • Coconut-1 cup (dried and grated)
  • Coriander leaves for garnishing
  • Turmeric powder-1/2 tsp
  • Salt to taste
  • Oil- 2 tbsp

Heat a pan on medium flame add coconut and dry roast until light golden brown.
Keep aside to cool.In same pan dry roast all spices cloves,coriander ,red chili,cumin, cinnamon,peppercorn on low heat.Place onion, ginger,garlic,coconut and roasted spices
in a grinder and grind into a fine Paste.
Put the cleaned chicken pieces in a bowl and prick the pieces with a fork.
Add ground paste,salt and mix well,cover and keep in refrigerator for 2 to 3 hours.
Heat oil in a pan add marinated chicken and cook for 4 to 5 minutes add turmeric powder
And adjust the salt and cook for 8 to 10 minutes or chicken is done.
Add capsicum pieces and mix well and cook for 2 to 3 minutes.
Garnish with Coriander leaves.
Serve hot with chapati.

Monday, March 24, 2014

Apple Salsa

My son loves salsa,He suggested to make apple salsa when he saw this recipe in Costco book.He also helped me to make this salsa because it is quite easy to make snack.Do try this salsa at home and hope you enjoy it as much as we did.

  • Apple-2(cut it into small dice)
  • Tomato- 1 Large(chopped)
  • Onion -3/4 cup( finely chopped)
  • Lime juice-3 tbsp                                        
  • Green pepper-1 medium(finely chopped)
  • Coriander leaves-2 tbsp( chopped)
  • Honey-1 tbsp
  • Black pepper- to taste
  • Salt to taste
  • Corn chips for serving

In a mixing bowl add apple,tomato,green pepper and onion mix well.
now add lime juice,honey,coriander leaves,black pepper and salt to taste.
stir well.Serve with con chips.
Linking this to:

Hearth and Soul Blog hop: 3/24/2014: Small Treats Edition

Hearth & Soul Hop

Thursday, March 20, 2014

Aloo Paratha

Aloo Paratha is one of the most popular paratha in North India,this spicy potato stuffing paratha will take a little practice to get just can make this for breakfast,lunch or dinner,serve hot with curd or pickle.

  • Atta(whole wheat flour)-2 cups
  • Potatoes-3 boiled,peeled and mashed
  • Turmeric powder-1/4 tsp
  • Salt to taste
  • Onion-1/4 cup(finely chopped)
  • Coriander leaves-1 tbsp( chopped)
  • Red chili powder-1/2 tsp
  • Chat masala-1/4 tsp
  • Oil for cooking



Method :
In a mixing bowl add atta,turmeric powder and salt,mix well.
Add enough water and knead to make a smooth dough.
Divide the dough into smooth balls,Cover and keep aside for 10 minutes.
In another bowl add mashed potatoes,onion,coriander leaves,chat masala
Red chili powder ans salt, mix well.
Divide the potato mixture into equal portion and shape into balls.
Take dough ball and roll it with a rolling pin into 3 inch rounds.
Place a potato ball in the center,bring the edges to enclose it and pinch extra part on top.
Flatten the balls and sprinkle with a little flour and roll them with rolling pin into 6 inch
Heat a tawa( griddle) on medium heat.then place a paratha on it and cook for 2 to3 minutes.
Turn the paratha,drizzle some oil on it and spread it all over paratha.
Turn again and drizzle some oil other side  and cook until golden brown from both side.
Serve hot with curd.

Monday, March 17, 2014


I want to wish all my family members,friends and fellow blogger friends a very happy and colorful
Today I am going to share a very rich and thick sweet treat from Maharashtra and Gujarat.
Basundi making is time consuming process, it took me almost 40 to 45 minutes,but it is completely
Worth to try and final result is amazing.

  • Milk- 4 cups
  • Sugar-1/4 cup
  • Almonds-10-12(chopped)
  • Cashews -10-12( chopped)
  • Cardamom powder-1/4 tsp
  • Saffron-15-20 strands

Place a heavy bottomed pan on medium heat,add milk and bring it to a boil.
Lower the heat and cook, stirring frequently.
Take 2 tbsp boiled milk and put the saffron strands.keep them aside.
Keep stirring  and reduce it till it becomes thick.
Add the sugar and stir until it is dissolved.Add saffron milk and Simmer for another 6 to 8 minutes.
Add cardamom powder and chopped nuts. Turn off the heat and serve warm or chilled.
You can adjust the sugar quantity as per your taste.
Do not forget to stir frequently,otherwise it will burn from bottom.
Make sure basundi is not too thick because when its get cold it will become thicker.

Friday, March 14, 2014

Chicken Masala Curry

This chicken masala curry is very famous in North India,whenever I made this, it is always a hit.this flavorful and delicious is perfect, If you have some surprise guest.
  • Chicken-1lb(washed& cut into pieces)
  • Tomato- 3( pureed)
  • Onions-3( finely chopped)
  • Ginger garlic paste-2 tbsp
  • Turmeric powder-1/2 tsp                    
  • Red chili powder1/4 tsp
  • Coriander powder-1 tsp
  • Cinnamon stick-1 inch
  • Green cardamom-4 to5
  • Cloves-3
  • Poppy seeds-1/4 tsp
  • Bay leaf-2
  • Cumin seeds1/4 tsp
  • Black pepper- 3 to 4
  • Salt to taste
  • Oil-2 tbsp

Heat oil in a pan add cumin seeds,cinnamon stick,black pepper,poppy seeds
Bay leaf ,cloves,cardamom and saute for few seconds.
Add onions and saute until golden brown,add ginger garlic paste  and fry until raw smell
Goes away.
Add the tomatoes and cook until the oil comes to the top.
Add turmeric powder,red chili powder,coriander powder and stir well.
Add the chicken,salt and mix well and cook for 5 to 6 minutes, until the chicken
Pieces are well coated with sauce.
Add 1 and 1/2 cup of water and bring to a boil.cover and cook for 10 minutes.
Or until chicken is cooked. Stirring occasionally.
Turn off the heat and garnish with some ginger Julianne and slit green chili.

Tuesday, March 11, 2014

Oats idli

Whenever I think some healthy breakfast, always comes in my mind is oats.Nobody likes eating oats with milk at my home,so i always try to make different recipe with it.I'll share more recipe later.This instant version of oats idli is very healthy and easy to make and it can be made very quickly too.

  • Oats-1 cup(I used Quaker oats)
  • Suji(semolina)-1/4 cup
  • Curd-1/4 cup
  • Mix vegetables-1/4 cup( I used peas,corn and carrots)   
  • Ginger-1/2 tsp(grated)
  • Hing(asafetida)-pinch
  • Mustard seeds-1/4 tsp
  • Curry leaves- few
  • Turmeric powder-1/2 tsp
  • Oil-2 tsp
  • Baking soda-1/4 tsp
  • Eno-pinch
  • Salt to taste

Dry roast oats on medium till nice aroma comes.
Powder the oats coarsely in the mixer,do not make fine powder.
Dry roast suji for 3 to 4 minutes till it changes little brown color.
Heat oil in a pan add curry leaves,mustard seed and hing saute for few seconds.
Add grated carrots,peas and corn,salt,turmeric powder fry for 2 to 3 minutes.
In a mixing bowl add coursed oats,suji,curd mix well.
Add vegetables,baking soda and add little water so batter does not become watery.
Before pouring into idli moulds add eno salt and mix thoroughly.
Grease idli moulds with oil and fill them with the batter.
Fill water into idli cooker (almost 1 and 1/2 cups) and when water starts boiling.
Place the idli stand,cover with lid and steam for 12to14 minutes.
Allow to cool for 5 minutes and scoop out and serve with Coconut chutney.

Coconut chutney

I had already posted Coconut Mint Chutney  this more simple version,is ready in minutes.serve it with idli, dosa and vada.or you can use as spread.

  • Coconut-1 cup(grated)
  • Chana Dal(roasted)-1/4 cup
  • Green chili-2 (to taste)
  • Ginger(grated)-1/4 tsp
  • Salt to taste
  • Mustard seeds-1/4 tsp
  • Curry leaves- few
  • Oil-1 tsp

In a blender add coconut,Chana dal,green chili,ginger,salt and little water and grind
to make fine paste.
Heat oil in a pan add mustard seeds,curry leaves,when mustard seeds splutter
Pour this on the chutney and mix well.Serve with idli,dosa,or vada.

Sunday, March 9, 2014

Kashmiri Dum Aloo

Dum aloo a very popular dish served in most Indian restaurants,In this recipe  baby potatoes are first peeled and pricked,then simmered in spice and yogurt(curd)gravy.
This gravy is perfect accompaniment for simple white rice or chapati.

  • Baby potatoes-12
  • Onion -1 cup finely chopped
  • Tomato-1 medium size ( finely chopped)
  • Ginger garlic paste-2 tsp
  • Curd -1 cup                                                              
  • Fennel powder(sauf)-1 tbsp
  • Dry ginger powder-1/4 tsp
  • Green cardamom powder-1/2 tsp
  • Red chili powder( kashmiri red chili powder)-1 tsp
  • Turmeric powder-1 tsp
  • Hing- pinch
  • Oil-2 tbsp
  • Garam masala-1/2 tsp
  • Salt to taste
  • Coriander leaves for garnishing
  • Oil for deep frying

Peel potatoes, and prick them with fork in 7 to 8 places.
Take 3 to 4 cups water in a big bowl and put the potatoes for 15 to 20 minutes.
Heat enough oil in a kadahi,drain the potatoes, pat dry and add them into kadahi.
Fry until golden brown. Remove on paper towel.
Heat oil in a pan add onion,saute until light golden brown.
Add ginger garlic paste fry til raw smell goes off.
Add tomato puree and cook for 2 to 3 minutes.
Now add dry spice,red chili powder,turmeric.fennel powder,ginger powder and salt
fry for few seconds,now add curd and keep stirring until oil separate from sides.
Add 2 and 1/2 cup water and bring to boil.Add fried potatoes ,garam masala and cook
For 8 to 10 minutes.
Garnish with chopped coriander leaves and serve hot with chapati and rice.

Thursday, March 6, 2014

Eggless Zebra Cake/1st Happy Blog Anniversary

Hello Friends,
Last month my blog has completed its 1st year.I still can't believe that its been an year already since I started this blog,never thought I Could be able to achieve this milestone.I want to thank you each and everyone for support and encouragement.I hope your comments and kind words keep motivating me.
I want to celebrate this moment with this yummy and very easy to make cake recipe. I have seen few recipe in YouTube but finally I got this egg less recipe from here I slightly adjusted the recipe to suit our taste.This is my first attempt on this cake was just perfect final result is amazing.Do try it yourself and let me know the feedback.

  • All purpose flour( Maida)-1 1/2 cups
  • Thick curd-1 cup
  • Sugar powder-1 cup
  • Milk powder-1 tbsp
  • Baking soda-1/2 tsp
  • Baking powder-1 1/4 tsp
  • Cooking oil-1/2 cup
  • Vanilla essence-2 tsp
  • Coca powder-1 1/2 tbsp
  • Milk- 4tbsp

Preheat the oven at 180 C or 350 F.Grease the baking pan.
Sieve maida twice and keep aside.
In separate bowl take coca powder and milk, mix well without any lumps.
Mix the curd and sugar in another bowl, till the sugar dissolves.
Add baking powder and baking soda in to curd and sugar mixture.
Mix well and keep aside for 2 to 3 minutes.curd will turn frothy and start rising.
Add oil and vanilla essence, mix till well blended.
Now add maida,milk powder and fold gently.
Divide the batter into two equal portion.
In one portion add cocoa and milk mixture, mix nicely.
In another portion add two tbsp milk to adjust the consistency.
Most important part is assembling the batter into pan.
Take two ladle,one for chocolate batter and one for plain batter.
First pour a ladleful of the plain batter in the center of the cake pan.
Do not shake the pan the batter will spread by itself.then pour a ladleful
Of  the chocolate batter in the center of plain batter.
Repeat this process till the both batter are over.
Bake for 30 to35 minutes or till the toothpick inserted comes out clean.
Let it cool and slice.
Batter will spread by itself  do not shake the pan.

Monday, March 3, 2014

Ginger Garlic Paste

Ginger garlic paste plays most important role in Indian cooking,I cannot imagine a dish without
Ginger and garlic.I always keep ginger garlic paste in the refrigerator to save my time in kitchen.
Make this paste in advance to save lot of pre-cooking time.

  • Ginger-1 cup(washed,peeled and completely dry)
  • Garlic-1 cup
  • Oil-2 tsp

First wash ginger,peeled and dry completely.chopped roughly.
For garlic peeling: I saw the best way to peeling garlic in few seconds in Martha Stewart's show.
Break garlic pods into cloves.Take steel container bigger than the garlic.
Keep the cloves into container Close with lid and Shake it vigorously about 25 to 30 seconds.
If don't have steel container you can do with two steel bowls of the same size.
Add chopped ginger and peeled garlic into blender and grind it to smooth paste.
Add oil grind it again. When you add oil it will become white.
Store in an airtight glass container for 6 to 8 weeks in refrigerator.
Do not add water while grinding it will reduce the shelf life.

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