Happy New Year All!

Aloo ke Kofte / Potato Kofte

When you only have aloo on hand and want to prepare something special out of it prepare aloo ke kofte :). It looks very fancy but can be prepared with simple ingredients. You can cook up potato just like in Aloo Chop recipe or can mix up everything like have done below and prepare kofte.

For Kofta:
Potato - 2 cups , cooked and mashed
Chilli - 1 tbsp , chopped fine
Turmeric Pw - 1 tsp
Chilli Pw - 1 tsp
Coriander Pw - 1 tsp
Garam Masala Pw - 1/2 tsp
Lemon Juice - 1 tsp
Coriander Leaves - 1 tbsp

Corn Starch - 2 tbsp
Water as needed
Bread Crumbs - 1 cup
Oil for frying

For Gravy:
Onion - 1/2 cup Chopped
Tomato - 1/2 cup chopped fine
Ginger Garlic Paste - 2 tsp
Coriander Leave - 4 tbsp
Turmeric Pw - 1/4 tsp
Chilli Pw - 2 tsp
Coriander Pw - 2 tsp
Garam Masala - 1/2 tsp
Salt to taste
Oil - 2 tbsp

Kofta Preparation:

1. Take potato in a big ball.
2. Add chilli , turmeric pw, chilli pw, coriander pw,garam masala .
3. Mix everything well and if mixture is loose add some bread crumbs.
4. Add coriander leaves and lemon juice and mix well again.
5. Make oblong shaped balls and keep aside.
6. Mix corn starch and water to make a thin slurry.
7. Heat oil till 335 F .
8. Dip each oblong balls in cornstarch ,roll in bread roll.
9. Drop in oil and cook in till golden.
10. Keep aside till you are ready to serve.

Gravy Preparation:
11. Grind onion and coriander leaves and keep aside.
12. Grind tomato and keep aside.
13. Heat oil and add ginger garlic paste and cook for few minutes.
14. Add onion paste and cook till oil separates.
15. Add turmeric pw , chilli pw , coriander pw and cook for a minute.
16. Add tomato puree and cook till oil separates.
17. Add 1 cup of water ,salt and let it simmer till the required consistency .
18. Add Garam Masala and switch off the flame.
19. Just before serving warm up the gravy.
20. Drop the koftas in the gravy and just warm everything together for a minute.
21. Sprinkle with coriander leaves and serve with chapati or rice.

Aloo Chop/ Potato Cutlet

Aloo chop is something that works well as a snack and can be used as kofta in a nice gravy and served with chappati. Sometime i stuff seasoned paneer in the chop to make it a little more fancy and tasty.

Potato - 2 cups , cooked and mashed
Onion - 1/4 cup , chopped fine
Chilli - 1 tbsp , chopped fine
Ginger Garlic Paste - 1 tsp
Turmeric Pw - 1 tsp
Chilli Pw - 1 tsp
Coriander Pw - 1 tsp
Garam Masala Pw - 1/2 tsp
Lemon Juice - 1 tsp
Oil - 1 tbsp
Coriander Leaves - 1 tbsp

Corn Starch - 2 tbsp
Water as needed
Bread Crumbs - 1 cup
Oil for frying

1. Heat oil and add ginger garlic paste cook for two minutes on low.
2. Add chilli and onion and cook till translucent.
3. Add turmeric pw, chilli pw, coriander pw and cook for a second.
4. Add potato and cook for few minutes.
5. Add garam masala and lemon juice and mix well.
6. Add coriander leaves and allow to cool completely.
7. Make oblong shaped balls and keep aside.
8. Mix corn starch and water to make a thin slurry.
9. Heat oil till 335 F .
10. Dip each oblong balls in cornstarch ,roll in bread roll.
11. Drop in oil and cook in till golden.
11. Serve with sauce or chutney.

I'm sending this to WYF : Tea Time Snack event at simple indian food.

Pomegranate ShortCake


I found the recipe for this cake in GoodHouseKeeping Mar09 Issue. The original recipe is for strawberry shortcake.I had baked the cake y'day and thought of using the strawberries that i had frozen during summer for frosting . But when i saw the thawed berries in the afternoon i didn't felt i using it . Then i saw the pomegranate in the fruit basket and decided to use it instead.Since the seeds are pomegranate is something i don't like much so just used it for decoration and in between two layers of cake i used reduced POM juice.

ShortCake(Original Recipe GHK Mar 09):

Orange - 1
Unsalted Butter - 1 cup
Sugar - 2 cup
AP Flour - 2 cup
Egg - 5 large

Filling(Modified Recipe):

Pomegranate Seed 1/4 cup
Sugar - 1 tbsp
Vanilla extract - 1/2 tsp
Whipping Cream - 1 cup
POM Juice - 1 Cup

1. Position rack in the center of oven and preheat oven at 350 F.
2. Grease two 9 inch round cake pans dust with flour, tapping out the excess set aside.
3. Prepare Shortcake :
  • 3.1. From Orange grate 2 tbsp peel and 3 tbsp juice.
  • 3.2. With electric mixer on medim high speed beat butter until pale yellow.
  • 3.3. Add sugar and beat until light and fluffy.
  • 3.4. Reduce speed to low,add flour and mix until just blended.
  • 3.5. Add orange peel,juice and one egg at a time,beat well after each addition.
  • 3.6. Divide the batter into equal portion into the prepared pans.
  • 3.7. Bake 25 min or until toothpick inserted in the center comes out clean.
  • 3.8. Cool cakes in pans on wire rack for 20 min.
  • 3.9 Invert layer onto racks ,carefully peel off the wax paper and cool completely.
4. Prepare Filling :
  • 4.1.In a pan reduce the POM juice to half and set aside to cool.
5. Assemble the Cake :
  • 5.1. In a bowl whip cream with vanilla and sugar .
  • 5.2. Place a layer of cake ,rounded sides up and spoon the reduced pom juice .
  • 5.3. Spread quarter of whipped cream over it.
  • 5.4. Top on with remaining cake layer.
  • 5.5. Spread half of pomegranate seeds and rest of remaining cream.
  • 5.6. Garnish with pomegranate seeds.
  • 5.5. Serve immediately or refrigerate upto 4 hours before serving.

Potato in Poppy Seed Coconut Gravy

This gravy is my MIL recipe. Everybody in my in-laws side do this preparation and use it for vegetables or meat. I usually use potato and cauliflower.It goes very well with rice but my husband even loves it with dosa. Leftovers tastes better so he will always ask me to make a little extra.When i got married and tasted this preparation for the first time i didn't like the poppy seed taste as my mom never cooked with poppy seed but slowly developed the taste for it. I made it this weekend to send it to the event "Think Spice :Think Poppy Seed" hosted by sourashtrakitchen started by sunita .

Poppy Seed - 1 tbsp (Roast poppy seed and soak for an hour.)
Coconut - 1/4 cup , chopped to small pieces
Black Cardamom - 3
Green Cardamom - 4
Cinnamon Sticks - 2 , 1 inch pieces
Cloves - 3 
Red Chilli Pw - 2 tsp
Turmeric Pw - 1 tsp
Salt to taste
Onion - 1/2 cup chopped fine
Ginger garlic paste - 1 1/2 tsp
Tomato - 2 chopped fine
Oil -1/4 cup

Potato - 2 cups , 2 inch cubes
Add potato and 2 cup of water in a saucepan and cook covered till potato is half done

1. Grind poppy seed and coconut to a fine paste
2. Heat oil and add all the whole garam masala and cook for 2 min.
3. Add ginger garlic paste and cook for a minute.
4. Add onion and cook till onion is golden.
5. Add tomato and cover and cook.
6. When the tomato is cooked and oil starts to separate and the poppy coconut paste.
7. Add cooked potato and water in which it was boiled and let everything simmer .
8. When the gravy comes to required consistency switch of the flame.
9. Sprinkle with coriander leaves and serve with a lemon wedge.

Maharastrian Moong Usal /Whole Moong Curry

Maharastrian usal is very versatile and nutritious preparation. Usal can be served for any meal of the day .This is one of my favorite maharastrian dishes. I cannot say how authentic my recipe is but i can sure say my family likes it .It can be served with pav , paratha or roti. Tastes good by itself too as a evening snack just sprinkle some sev over it .Usal i think is like sundal can be prepared with moong,moth,whole masoor etc.

Moong - 1 cup soaked and sprouted(sprouting is optional)
Onion - 1/2 cup chopped fine
Hot Green Chilli - 1 tsp chopped fine
Oil - 1 tbsp
Hing - 1/8 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Ginger Garlic Paste - 1 tsp
Turmeric - 1/8 tsp
Red Chili Pw - 3/4 tsp
Dhania Jeera Pw - 1/2 tsp
Garam Masala - 1/2 tsp
Amchur Pw - 1/4 tsp
Lemon Juice to taste
Salt to taste
Coriander Leaves - 2 tbsp chopped fine
Fresh Pomegranate Seeds - 2 tbsp (optional)

1. Wash and soak 1/2 cup of moong overnight
2. And sprout it.Sprouting is optional but sure adds to the nutritional value.
3. Heat oil add hing , mustard and cumin.
4. When mustard pops add ginger garlic paste and cook for two minutes.
5. Add onion and cook till golden.
6. Add turmeric , chilli pw , dhania jeera pw and cook for a sec.
7. Add sprouted moong and 3/4 cup of water.
8. Add salt , garam masala and amchur pw .
9. Cover and cook till the moong is tender but not mushy.
10. Add lemon juice to taste and mix well.
11. Before serving add chopped onion ,coriander leaves and pomegranate seeds.

I'm sending this MLLA - 18 hosted at cookingforallseasons started by susan .

Paccha Kaya Mezhkvarati/ Sauteed Raw Banana

I think every body from south of India makes one or other version of kaya mezhukvarati.I love my mom's kaya thoran too. But there was time when i hated anything made of raw banana :). I remeber a classmate of mine used to bring banana kofta in her lunch box at school. Its been a long time since i have ever eaten any banana kofta. I must try to make it sometime.Banana Bajji sold by street vendors in bangalore is very tasty too. Hmmm writing this blog has inspired me to try some more banana recipes :) . I think must google and see what others are cooking up with banana and try some new recipes.

Raw Banana - 2
Onion - 1/4 cup chopped fine
Green Chilli - 3-4
Mustard Seeds - 1 tsp
Turmeric Pw - 1/4 tsp
Red Chilli - 1 tsp
Curry Leaves - a few

1. Peel the skin of the banana and cut into one inch cubes.
2. Take a saucepan wash and add banana to it.
3. Add to it 1/2 cup of water, salt ,turmeric ,slit green chilli.
3. Cook banana till fork tender.Drain and keep aside.
5. Heat oil ,add mustard to it and let it pop.
6. Add onion and curry leaves. Cook till onion is golden.
7. Now add chili powder and banana and mix everything well.
8. Cook for few minutes and serve with rice or chapati.

It goes very well with mor or mor curry and rice.

Carrot Moong Dal Salad

I'm on a new resolution to make salad atleast few times every week ,don't know how long i'll continue :) this but as of now enjoying it.This recipe is from a dear friend ,carrot is something i don't like much but when i tried her simple salad i loved it and wanted to make it .

Carrot - 1 cup grated
Moong Dal - 1/4 cup
Hot Green Chilli - 1 tsp
Cliantro Leaves - 1 tbsp Chopped fine
Lemon Juice - 1 tbsp
Salt to taste

Oil - 1 tsp
Hing - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - a few chopped fine

1. Soak moong dal for 1 hour ,drain and keep aside.
2. Mix dal,carrot,chili, lemon juice,salt and coriander leaves .
3. Heat oil add hing,mustard seeds ,curry leaves and pour over carrot mixture.

Tempering is totally optional tastes good just as it is without it . Sprinkle over curd rice to make it more nutritious and beautiful. Spread green chutney over two slice of bread and fill this salad and make a yummy sandwich.

Flower - Peas Mezhukvarati / Sauteed Cauliflower Sweet Peas

Any kind of mezhukvaratti /fry my mom makes i love it and will surely make some curd rice to go with it.Gobi and matar fry goes well with paratha or roti too specially with a piece of mango pickle . This recipe is not traditionally prepared mezhukvarati but my moms innovation.She used to make this a lot during winter months.

Cauliflower - 2 cup cut into very small florets
Peas - 3/4 cup
Ginger - 1 tsp grated
Hot Green Chilli - 2 tbsp chopped fine or to taste
Mustard seeds - 1 tsp
Turmeric Pw - 1/4 tsp
Oil - 1 tbsp
Salt to taste

1. Cut cauliflower into very very small florets and leave in heavily salt water for 20-30 minutes.
2. Wash cauliflower , drain and keep aside.
3. Heat oil and mustard and let it pop.
4. Now add cauliflower,chilli,ginger ,turmeric, salt and mix well and cover.
5. Let it cook for 2 -3 minutes and remove the cover.
6. Add peas and mix everything light handedly and cook till cauliflower is done.
7. Serve with roti or curd rice.

Matar - Paneer Paratha

Parathas are my all time fav's for breakfast and i love to make them with all sorts of vegetables.
Usually ghee is used for paratha but i use oil these days oil and tastes wonderful but purist paratha lover will be mad at me for using oil but these days we all have to watch our health.Home made paneer is best for this recipe.I mixed everything into the flour to make a EXTRA SOFT paratha but the panner,matar,onion ,chilli and salt can be mixed together and used as stuffing to make stuffed paratha too.

Atta /Wheat Flour - 1 cup
Paneer - 1/4 cup crumbled or grated
Matar - 1/4 cup blanched and paritally mashed.
Green Chilli - 2 tbsp chopped very fine
Onion - 1/4 cup chopped fine
Milk - 2 tbsp
Salt to taste
Oil - 1/4 cup
Flour - 1/4 cup for rolling

1. Mix atta ,paneer,matar ,chilli,onion, salt with clean hands.
3. Add little milk or some more flour as needed and make a stiff dough.
4. Leave the dough to rest of half an hour.
5. Divide the dough into 5 equal parts.
6.Take a ball and make round balls by rolling it between your palms.
7. Press between your palms and make a disc.
8. Dip it into dry flour and using rolling pin make a circle appox 6-8 inch in diameter.
9. Brush a little oil and fold into half and again brush oil on folded side fold in half.
10.Dip the triangle in flour and roll it into a paratha shape.
9. Heat a skillet and cook the paratha on both sides by brushing little oil on each side.
7. Serve with green chutney or fresh curd .

Panner Sandwich

Thisis my go to recipe whenever i have leftover paneer from a recipe. This sandwich tastes very good with homemade paneer too and the crumbly texture of homemade paneer is best suited for this . You can even add any vegetables you like but tastes best with just paneer . Makes a good after school snack for kids or evening tea time snack.
Paneer - 1 cup, crumbled or gratted
Onion - 1/2 cup,  chopped fine
Green Chilli - 2 tsp, chopped fine
Black Pepper Powder - 1/2 tsp
Coriander leaves - 2 tbsp, chopped fine
Oil - 1 tsp
Salt to taste

Bread Slices - 8
Butter /Oilve oil to brush

  1. Heat oil , add onion ,green chilli to oil and cook till onion turns translucent.
  2. Add paneer , salt and pepper and cook for just a minute.
  3. Remove from flame and add coriander leaves and let it cool
  4. Butter breads on both sides or Brush olive oil on both sides of bread.
  5. Take slice place a layer of paneer mixture and cover it with another slice.
  6. Use your sandwich maker to make sandwich .
  7. Or use a griddle : Place bread on griddle.
  8. Pressing down the bread with weight and cooking side.
  9. Repeat on other side too.
  10. Serve hot with tea or coffee.
I'm sending this to the WYF : Tea time snack hosted at Simple Indian Food.
Also sending this to Food for 7 stages of life : Kids Event hosted at SaurashtraKitchen and started by Cook Like a Bong .

Papaya Mezhukavarati/ Papaya Fry

Its been quite some time since i have posted something. Many of other responsibilities were keeping me really busy . But last week when i saw raw papaya in the shop had to buy it . And today when i made my moms papaya mezhukavarati i thought of starting my postings again with it. Its a very simple recipe but you will love it.
In kerala papaya grows in everybody's backyard and is used a lot in everyday cooking. Papaya thoran,eriseery is some of my other favorites.I have eaten papaya pickle too at one of my aunts place . Next time when i meet her i planning to get the recipe from her :). Papaya is a meat tenderizer too so used quite a bit in mugalai meat dishes.

Raw Papaya - 1 cup , 1/4 inch cubes
Green Chilli - 2 tsp chopped fine
Curry leaves - 3-4 leaves
Onion - 1/4 cup chopped fine
Turmeric - 1/4 tsp
Red Chilli Pw - 1/2 tsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1 tsp(optional)
Oil - 2 tsp
Salt to taste

1. Take chopped papaya in a saucepan ,add 1/4 cup water salt, turmeric,green chilli,curry leaves.
2. Cook papaya till it is fork tender and drain and keep aside.
3. Heat oil add mustard seeds and when they start popping add urad dal .
4.When dal starts to turn slightly brown add onion.
5.When onion turns translucent add papaya and cook for 2-3 minutes.
6. Add red chilli pw and cook for another minute and serve with rice .

Muli Stuffed Paratha / Radish Stuffed Paratha

Muli paratha is something that i love and others in the family not so much :) so made rarely. But this weekend i had a big muli lying around in the fridge so thought of making muli stuffed paratha. Usually muli is gratted ,water squeezed out and stuffed but i was in hurry so cooked the stuffing to remove the water.

Atta /Whole wheat Flour - 1 cup
Salt -1/4 tsp or to taste
Luke warm Water - 1/2 cup

1. Mix atta,salt,3/4 water and start making dough by adding remaining water as needed.
2. Knead the dough for a few minutes and cover and keep aside.

Muli - 1 1/2 cup gratted .
Green Chilli Paste - 1 tsp
Red Chilli Pw - 1 tsp
Tumeric - 1/4 tsp
Ajwain (Bishop's Weed)- 1/2 tsp
Oil - 2 tsp

1. Heat oil and add the ajwain and lower the flame.
2. Add chili,tumeric and cook for a 10 sec.
3. Add grated muli and salt and cook on medium flame.
4. Let all the water evaporate and muli cook through.
5. Let the stuffing cool.


1. Divide the dough and stufing into four eqaul parts.
2. Take a portion of dough and roll it into a small circle .
3 .Place a portion of filling into the circle and shut it close into a ball.
4. Keep aside and repeat with rest of dough and filling.
5. Dip a ball in dry flour and flatten with palm of your into disc and roll into circle.
6. Drop the rolled paratha into a hot skillet.
7. Cook on medium heat till small brown spot appears on bottom side .
8. Then flip and cook the other side similarly.
9. Apply a tsp oil/ghee on top flip and cook for a minute.
10.Repeat the same on the other side too.
11. Serve hot with curd and pickle.

Rajma and Mixed Dal Vada

I wanted to send a rajma recipe to a "rajma event" and decided to make my rajma curry then sudden i thought why not do some experiment today inspired by an article : unusual rajma recipe in The Hindu,if it works out maybe i can send it to the event and enjoy the pakoda with some green tea.

Rajma - 1/4 cup, cooked
Chana Dal - 1/8 cup
Urad Dal - 1/8 cup
Rice - 1/8 tbsp
Onion - 1/4 cup chopped fine
Whole Green Chilli - 4 chopped fine
Ginger - 2 tsp chopped fine
Coriander Leaves - 1/2 cup chopped fine
Salt to taste
Oil for frying

1. Soak chana dal,urad dal , rice 6-8 hrs.
2. Grind everything with rajma  to a course paste.
3. Mix in onion ,ginger,chilli,coriander leaves,salt to the paste.
4. Heat oil to 350 F and drop small balls of dough to it.
5. Fry till golden and serve with it green chutney.

If any body comes across this recipe and happens to try please it me know what do you think .

I'm sending this to Indira's JFI hosted at Dil Se : Rajma Event

Kerala style Aloo Fry/Potato Fry

Aloo is so verstile can be mixed and matched with anything but handles itself well alone too :).This is one of one of those recipes that can be eaten during vrat too just by skipping the mustard seeds in the recipe.
Aloo - 2 cup cubed
Mustard Seeds - 1 tsp
Turmeric Pw - 1/4 tsp
Red Chilli Pw - 1 tsp
Salt to taste
Oil - 2 tsp

1. Cook aloo, salt ,turmeric and 2 cups water till aloo is only fork tender.
2. Drain the aloo and keep aside.
3. Heat oil and add mustard seeds and let it pop.
4. Lower the heat and add red chilli pw and add potato.
5. Mix well and cook for few more minutes.

Goes well with curd rice or plain dal and rice and its a good recipe to travel with and can be served with puri or paratha.

Baigan Fry with Sambar Masala

A colleague of my husband came here for few weeks on a business trip and she was getting home sick so we invited her for a home cooked indian meal and when she came over what she was craving most was baigan fry with curd rice and luckly i had some in fridge. And she prepared it in her own style and had it with curd rice. So here is the recipe.

Brinjal - 1 cup cubed to 1'' pieces
Mustard Seeds - 1/2 tsp
Sambar Powder - 1 tsp
Salt to taste
Oil - 2 tsp

1. Heat oil in a pan and add mustards when they crackle add brinjal cubes.
2. Then lower the flame , mix lightly and cover and cook for another two minutes.
3. Uncover and cook mixing now and then light handedly.
4. When done add sambar pw and cook for another minute .
5. Serve it curd rice or boiled rice and sambar.

Mor Curry(Instant) with Rice

Now that cold weather is here ,i do not prefer to take out curd directly from fridge and mixing it up with rice during lunch so i do a quick tempering and warm the curd a bit before serving it.This is something i prepare when i am in hurry or when something light is in order for lunch.

Curd - 1/2 cup
Water - 1/2 cup
Onion - 2 tbsp chopped fine
Curry Leaves - 3-4
Turmeric -1/4 tsp
Red Chilli - 2
Mustard Seeds - 1/2 tsp
Methi Seeds - 1/4 tsp
Oil - 2 tsp
Sugar to taste(optional)
Salt to taste

1. Mix curd, water, turmeric,salt and sugar and keep aside.
2. Heat oil add mustard and when it starts splutter add methi.
3. When methi turns golden add curry leaves,onion,red chilli.
4. Now cook till onion turns golden and add to curd.
5. Now keep the curd on low flame and just warm it.
6. Serve it with warm rice and any kind of papadams.

This i'm sending to the event Light Meal at SimpleIndianFood

Bharva Karela /Stuffed Karela

Karela is most hated vegetables by all kids but i think as we grow up and our palettes refines we tend to like it.I love my moms simple thinly sliced pavaka fry the most ,crispy and yummy with sambar or curd and rice. Once i visited a friends place and she simple sprinkled little salt ,tumeric and besan on thinly sliced karela and cooked it in very very little oil ,it tasted very good too with roti .

Karela - 4 small ones
Onion - 2 cup chopped fine
Besan - 4 tbsp
Red Chilli Pw - 1 1/2 tsp
Coriander Pw - 2 tsp
Turmeric Pw - 1/4 tsp
Lemon Juice - 1 tbsp
Jaggery/Gur - 2 tsp gratted
Salt to taste

1. Scrape karela and slit and remove seeds and pulp inside.
2. If seeds are tender chopped the pulp and seeds fine and 
add to chopped onion.
3. Wash and sprinkle karela with 1 tsp salt and keep aside for 30 minutes.
4. Blanch the karela and keep aside.
5. For filling : Heat 2 tsp oil and onion mixture and saute till light golden.
6. Add besan cook till the raw smell is gone.
7. Add all the masalas,salt and cook for a minute and stop the flame.
8. Add gur and lemon juice and mix well and check seasoning .
9. Fill the karela with the mixture and tie with butcher twine tightly.
10. Heat 2 tbsp oil in a pan and set heat to medium low flame .
11. Drop the karela to the pland cover and cook till all sides are golden.
12. Serve hot with a wedge of lemon, a pinch of salt and roti.

I'm sending this to Sunita's Think Spice event hosted by Priya : Coriander Seeds

Diwali 09

This year for Diwali i prepared some very traditional dishes from that is prepared in all homes in India.

Besan Ladoo
Rava Ladoo
Nagpur Style Chuda

Happy Diwali

Wish You all and Family a very Happy and Safe Diwali.

Aloo Parwal Curry

Parwal is very popular among bengali community and they even make sweets out of it. Parwal is actually quite expensive vegetable even in India. Here is my humble try with this "Majestic Parwal ".

Parwal - 4
Potato - 1 medium sized yukon gold
Ginger - 1/2 tsp grated
Garlic - 1/2 tsp grated
Onion - 1/4 chopped fine.
Tomato - 1/4 cup chopped fine
Green Chilli - 2 chopped fine
Red Chilli Pw - 1/2 tsp
Turmeric Pw - 1/4 tsp
Salt to taste
Oil - 2 tsp
Coriander Leaves - 1 tbsp chopped fine

1. Scrape parwal and cut each into one inch cubes.
2. Peal aloo and cut into one inch cubes.
3. Heat oil add ginger garlic and onion and cook on low flame till onion turn light golden.
4. Add all powders and add tomato and cook till oil starts to separate.
5. Add potato and 1/4 cup of water and cover and cook till potato is 1/2 done.
6. Add parwal and cook covered till parwal and potato is done.
7. Add coriander leaves and serve with roti.

Cabbage Capsicum Pakoda/ Fritter

Every body at home makes pakoda of some kind and a friend of mine gave me a cabbage pakoda recipe and i added some capsicum too and the result is the pakoda below.

Besan/Chickpea Flour - 1 cup
Cabbage - 1 cup chopped to 2'' long thin pieces
Capsicum - 1/2 cup chopped fine
Thai Green Chilli - 1 tbsp chopped fine or to taste
Coriander leaves / Cliantro - 1 tbsp chopped fine
Soda - 1/4 tsp
Oil for frying
Salt to taste

1. Mix besan , cabbage , capsicum , chilli , cliantro , soda and salt .
2. Add water slowly to make a fritter/pakoda like thick batter.
3. Heat oil to 350 F and drop batter with a tea spoon or with hand to hot oil.
4. Fry till one side is golden , flip and fry till other side turns golden too.
5. Drain from oil onto paper towels and serve hot with ketchup .

Soya Chunks Curry

I know most of the people hate soya chunks :). I'll usually encourage everyone i know to try a recipe they like for soya chunk and give this humble soya a chance. I have heard it is healthy soucre of protien too.

Soya Chunks - 1 cup
Onion - 1/4 cup finely chopped
Ginger Garlic Paste - 1 tsp
Tomat0 - 1/2 cup chopped fine
Red Chilli Pw - 1 -2 tsp
Coriander Pw - 1 1/2 tsp
Turmeric Pw - 1/4 tsp
Garam Masala - 1/4 tsp
Oil - 1 tbsp
Salt to taste

1. Wash chunks and add salt and turmeric and cook till tender or pressure cook till two whistle.
2. Heat oil and add ginger garlic paste and cook for a minute.
3. Add onion and cook till light golden.
4. Add chilli and coriander pw and mix well and add tomato.
5. Cook till tomato is well cooked and oil starts to separate.
6. Add soya chunks and 1/2 cup of water and garam masala and simmer for 5 minutes.
7. Sprinkle with corinder leaves and serve with rice or roti.

Sabudana Khichidi / Tapioca Pearl Khichidi

Sabudana is the most popular upwas food in North India and sabudana khichidi is most popular preparation and so are the many ways of preparing it. This is one of the recipe that i thought was a little different and is from the mother of a friend of mine.

Sabudana - 1 cup
Potato - 1/2 cup grated
Hot Green Chilli - 2 finely chopped
Groundnut - 1/4 cup
Cumin Seeds - 1/2 tsp
Coriander Leaves - 1/4 cup chopped fine
Oil - 2 tbsp

1. Wash sabudana and drain out water and keep aside for 2-3 hrs or overnight in the fridge.
2. Grate potato and mix it with soaked sabudana.
3. Heat oil in a pan and add cumin seeds and fry till golden.
4. Add chilli and groundnuts and fry till nuts are done .
5. Set the heat to low and add sabudana potato mix to the pan.
6. Add salt to taste and cover and cook till potato is done.
7. Sprinkle with coriander leaves
8. Serve with a lemon wedge or a dollop of curd.

Singara & Rajgira ThaliPeeth/Waterchesnut & Amaranth Flour Pancake

Singada ,Rajgira,Bagar ,Sabudana ,Kootu are some of the food items eaten during fast days in North India . Sabudana is my all time favourite but you need variation as you cannot eat the same stuff all the time specially if you are fasting during navrathri days. I myself don't like rajgira or singada flour taste on its on so i mix both of them togetther to make a tasty thalipeeth.But it can be made with only one type of flour too.

Singada Flour - 1/2 cup
Ragjira Flour - 1/2 cup
Carrot - 1/4 cup grated
Cumin Seeds - 1/4 tsp
Green Chilli Paste - 2 tsp or to taste
Water/Curd - 1/2 cup
Salt to taste

1. Mix the both the flour,chilli,cumin and salt well .
2. Mix grated carrot to the mixture and make a thick very batter with curd or water.
3. Heat a non-stick tava or pan .
4. Drop 1/2 tsp oil and spread it well.
5. Drop a blob of batter on the tava and spread it into a round shape with hands.
6. Make a hole in the center on the round and fill it with oil.
7. Let it cook and check by lifting with a flat spatula for brown spots on underside.
8. Spread a little oil on top and turn.
9. Cook on the other side till done.
10. Serve it with curd or aloo sabzi.

Bagar Dosa I Samo Seed Crepe

I saw this recipe at a blog the other day and thought what a wonderful idea .This is the first time i made this recipe and liked it with jeera aloo.I modified the the recipe to my family's taste but the original can be found as Gavane at Soogran.

Bagar/Samo - 1 cup
Roasted Peanut - 1/2 cup
Green Chilli - 2
Cumin Seeds - 1 tsp
Curd - 1/2 cup
Upwas Salt to taste

1. Soak the bagar and peanut over night.
2. Grind everything together make a very loose batter.
3. Heat a griddle/tava and add few drops of oil .
4. Drop a ladle full bater and move the griddle in circular motion to spread the dosa .
5. When you see one side is done flip the dosa and cook the other side for 1-2 min.
6. Serve with aloo sabzi or any chutney of your choice.

Bagar Soup / Samo Seed Soup

Bagar or Samo seed is something that very commonly eaten in North India during UPWAS. Some places it is also known as Vrat Ke Chawal. I can understand that why it is called so i think because of its broken rice like texture. Its a seed of a grass that grown along with rice in the fields but is not considered as a grain so can be eaten during upwas.

If you are someone who eats tomato during fast then its a satisfying preparation at the end of a long day of fast.

Bagar - 1/4 cup
Fresh Tomato Puree - 1 1/2 cup
(Chop and blend tomato without water in an blender or chop tomato finely)
Coriander Leaves - 1/4 cup chopped
Water - 1 1/2 cup
Upwas Salt to taste
Ghee - 1/2 tsp

For Tempering
Oil - 2 tsp
Cumin seeds - 1/2 tsp
Green Chilli chopped - 1 tbsp

1. Heat 1/2 tsp oil and green chilli.
2. Cook for 2 min and add tomato puree.
3. Cover and cook for 3-4 min and add washed bagar.
4. Add water and cover and cook for 10 min on medium flame.
5. When cooked properly you will see the bagar fluffy and slightly split open.
6. Check for consistency and add more water if needed an boil for a min.
7. Sprinkle coriander leaves and remove from flame.
8.Heat remaining 2 tsp oil and add cumin seeds and let it turn golden.
9. Add to the soup ad cover immediately for a minute .
8. Mix well and serve hot with a dollop of curd on top.

This recipe is little soupy , for upma like consistency use water accordingly

I am sending this to Soup N Juice Event at Mom's Recipes

Lunch Menu

A friend of mine had come one afternoon this week with her kids and this is what we prepared prepared together for lunch. Her kids loved the kalachanna salad as they could pick each channa and eat like a cereal snack :).Menu is simple and easy to cook even for a sunday lunch for the family.

I am sending this to the "cooking for the guest"event at rakskitchen

Green Chutney Paneer Tikka

Make any green chutney of your choice and marinate paneer overnight in it. Heat oil in a pan and shallow fry the paneer on both side. Sprinkle with chaat masala and lemon juice and serve with any any kind of salad.

Dal with Radish Greens/Dal and Muli Bhaggi

Dal i feel always tastes good when cooked with some kind of greens. Today i have cooked with radish greens.
Toor Dal - 1/2 cup
Radish Green - 1 /2 Chopped
Tomato - 1 small ,chopped
Green Chilli - 2 or to taste chopped
Garlic - 3 cloves
Turmeric - 1/4 tsp
Mustard Seeds - 1/4 tsp
Cumins Seeds - 1/4 tsp
Salt to taste
Ghee - 1 tsp

1. Cook dal, chilli,tomato, garlic,turmeric together till dal is very well done and mushy.
2. Dal can be done in a pressure cooker for two three whistles .
3. Mix the dal with the traditional mathni and add water if needed.
4. Heat ghee in a pan and add mustard and cumin.
5. When seeds start to pop add radish green and cover and cook for 2-3 minutes.
6. Add the dal to the pan and season with salt and let it boil for a minutes.
7. Remove from flame and serve with rice or roti.

North Indian Style - Aloo Palak / Potato Spinach

Spinach in an form goes well with all kinds of Indian bread and we all make many variation of it home , this is one of those recipes that can be whipped up fast and with added bonus of it being healthy and tasty.

Potato - 1 medium sized, cut to 1 inch cubes
Spinach - 2 cup, chopped fine
Onion -1/2 cup chopped dine
Ginger Garlic Paste - 1/2 tsp
Tomato - 1/2 cup,chopped fine
Tumeric -1/4tsp
Chilli Pw -2 tsp or to taste
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Oil - 1 tbsp
salt to taste

1. Heat oil and add cumin and mustard .
2 .When the seeds start to pop set flame to medium and ginger garlic paste.
3. Also add onion and potato and cook till onion just start to change color.
4. Add salt, chilli , tumeric and cook for a min.
4.Add tomato and cover and cook till the oil seperates by mixing now and then.
5. Add spinach mix well and cover and cook till potato is fork tender.

PS : 1/4 tsp of garam masala can be added for a variation of this recipe .

I am sending this to "SIDE DISH FOR CHAPPATI" event hosted by Viki at elitefoods.

KalaChanna And Aloo Salad / Warm Black Chickpea and Potato Salad

Kala Channa is like either you like it or hate it . If you are one of those people who love it then this recipe is a must try :). Quick and easy side and tastes good served over in kind of chat you are making and makes it healthy too.

BlackChickPea/ Kala Channa - 1/2 cup ,soaked over night in water
Potato - 2 small yukan gold or red
Onion - 1/2 cup chopped
Ginger - 1 tsp chopped very fine
Green Chilli - 1 tbsp or to taste chopped fine
Coriander/Cilantro - 2 tbsp chopped fine
Lemon Juice - 2 tsp
Garam Masala - 1/2 tsp
Turmeric - 1/4 tsp
Hing - 1/4 tsp
Oil - 1 tbsp
Salt to taste.

1. Cook soaked chickpea , salt , turmeric, hing till well done but not mushy .
2. Boil potato too till fork tender but take care not to overcook.
3. Heat oil in a pan and add onion , ginger , chilli .
4. Cook till onion start to just change color.
5. Add drained cooked chickpea and cook till moisture if any dries .
6. Sprinkle with garam masala.
7. Break Potatoes with a fork and add it to the chickpea and mix everything light handedly.
8. Switch of the flame check for salt and add if needed .
9. Add lemon juice, cilantro and mix well but light handedly.

PS : I pressure cook black chickpea till three - four whistles.
Its important to add fork broken potatoes rather than
chopped. When you mix the salad some of the broken
potatoes will becomes creamy and coat the chickpea
which makes it very tasty otherwise salad becomes too dry.

I'm sending this to MLLA 15 hosted by Sia at MonsoonSpice and initiated by Susan at The Wellseasoned Cook