Showing posts with label North Indian. Show all posts
Showing posts with label North Indian. Show all posts

October 23, 2018


Whole red chillies - 12- 15
Chilli powder - 1/2 tsp 
Onion- 1 (chopped)
Tamarind pulp- 1 tsp
Garam masala - 1/2 tsp
Sugar - 1/4 tsp
Cinnamon stick - 1
Garlic flakes - 4
Salt to taste


  • Grind all the ingredients together to make chutney.
  • When done, transfer to dry jar and refrigerate it.

February 16, 2018


Kidney beans - 1 cup
Ginger - 5 gms
Garlic flakes - 5
Dry red chillies - 2-3
Onions - 100 gms (chopped)
Tomatoes - 150 gms (chopped)
Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/2 tsp
Garam masala -1/2 tsp
Coriander leaves - 1 tbsp
Oil - 1 tbsp


  • Soak kidney beans overnight. Wash and drain and boil till tender.
  • Grind ginger and garlic to paste.
  • Heat oil in pressure cooker; add chillies and fry for few seconds.
  • Add chopped onion and fry till golden brown; stir in ginger garlic paste.
  • Then add tomatoes, salt, chilli powder and turmeric.  Cook till tomatoes are soft and oil floats.
  • Add boiled beans and enough water and close the lid.
  • Cook for 3 whistles until done. When the lid is open add garam masala and coriander leaves. and cook till the gravy is little thick.

September 01, 2017


Maida- 250 gms
Milk - 4 tbsp
Curd - 4 tbsp
Egg -1 (beaten)
Salt - 1/2 tsp
Sugar - 1 tsp
Yeast  -1 tsp
Ghee - 1 tsp
Flour for dusting
Poppy seeds - 1 tsp
Onion seeds  -1 tsp


  • Put the milk in a pan and warm gently; remove the from the stove, stir in the curd and thee egg; the milk should not be hot or it will curdle the egg.
  • In a bowl, mix flour, salt, sugar, yeast and ghee. Add the milk mixture and knead it to make dough.
  • Cover the dough and keep it in a warm place until it rises and doubles in size.
  • Knead again and divide into 8 equal balls.
  • Roll out on floured surface to make a naan, approximately 1/2" thickness.
  • Wet both sides of the naan with fingers dipped in water and sprinkle poppy seeds and onions eeds on the top.
  • Transferr thee naans onto an oven tray and bake in a preheated, hot oven for 3-4 minutes or until fully cooked and golden.

August 27, 2017


Tender turnips – ½ kg
Green peas – 100 gms
Onion -1 (chopped)
Ginger garlic paste – 2 tsp
Cumin seeds – 1/3 tsp
Tomatoes – 2 (chopped)
Green chillies – 2
Sugar – 1 tsp
Chilli powder – 1 tsp
Turmeric -1/4 tsp
Salt to taste
Oil – 1 tbsp
Coriander leaves – 1 tbsp

  • Peel and cut the turnip into pieces. Cook in water till tender and soft. Drain and mash the pieces and keep aside.
  • Heat oil in a pan; add cumin seeds. When they splutter, add chopped onion, green chillies and ginger garlic paste and fry till brown. 
  • Add tomatoes, green peas, turmeric and chilli powder and stir well.
  • Now add mashed turnip, sugar and salt and cook for 5-7 minutes or till the water is absorbed fully.
  • Lastly add coriander leaves and serve with chapathi.

April 08, 2017


Raw mango - 1 kg
Coriander powder - 50 gms
Red chilli powder - 50 gms
Turmeric - 25 gms
Mustard powder - 15 gms
Fennel powder - 25 gms
Fenugreek powder - 25 gms
Salt - 125 gms
Mustard oil- 400 gms


  • Wash the raw mangoes well and wipe them dry. Cut into medium size pieces.
  • Warm the oil and mix half of it with all the spices.
  • Mix well the mango pieces with oil mixed spices and transfer to dry clean jar.
  • Close the lid and mix daily with dry spoon for 4-5 days.
  • Check the seasoning and add remaining oil.
  • Close the lid and store.

March 21, 2017


Lemons - 2 - 3
Water - 1 litre
Sugar - 3 tbsp
Black salt - little
Pepper/ roasted cumin powder - a pinch


  • Stir sugar in water till it is dissolved.
  • Squeeze juice from lemons and stir in sugar water.
  • Add black salt, pepper or roasted cumin powder.
  • Serve chilled with crushed ice cubes.

December 19, 2016


Rice - 1 cup
Cumin seeds - 1 tsp
Bay leaves - 2 
Cloves - 3-4
Black cardamom -2
Cinnamon sticks -2
Peppercorns -5-6
Salt - 1 tsp
Oil - 1 tbsp

For the pakoras:
Bengal gram dal -1/2 cup
Onion -1
Coriander leaves -1 tbsp
Green chillies -2-3
Salt -1/2 tsp
Oil for frying

For garnishing:

Coriander leaves and tomatoes


To make the pakoras:

  • Soak the dal for 1-2 hours. Wash and grind to a coarse paste.
  • Mix chopped onion, green chillies, salt and coriander leaves in dal paste.
  • Heat the oil in pan, make small balls with dal mixture and drop in hot oil.
  • Deep fry till golden brown.
To make the Pulao:
  •  wash and soak the rice for 15 minutes.
  • Heat the oil in thick bottom pan and season it with cumin seeds, bay leaves, cloves, black pepper, cardamom and cinnamon; fry for 1-2 minutes in low flame.
  • Add the rice, mix and fry for 1-2 minutes in high flame.
  • Then add 2 cups of water and salt. Stir well and bring to the boil.
  • Cover and cook on a low heat till the rice is cooked.
To prepare the Pulao:
  • Spread a layer of the prepared rice in a serving tray.
  • Then arrange the pakoras over the pulao to form another layer.
  • Garnish with sliced tomatoes and coriander leaves.

October 06, 2016


Potatoes-400 gms
Oil-4 tbsp
Dhania patta-60 gms
Pudina patta-20 gms
Green chillies-3
Ginger-1/2 inch piece
Garlic-3 clove

  • Grind together the dhania,pudina patta,ginger garlic and chillies to a fine paste.
  • Peel the potatoes and cut into long thick strips or into cubes as you like.
  • Heat the oil and fry the potatoes with salt to taste.
  • Fry these on medium flame till they turn golden brown and are tender.
  • Mix in the green paste and toss without stirring too much.
  • The potatoes tend to break but to not stir too much otherwise these will mash.
  • Serve with parathas or stuffed kulchas.

June 04, 2015


Chana - 200 gms (soaked overnight)
Baking powder -  a pinch
Oil - 1 tsp
Salt to taste
Turmeric powder - 1 tsp
Fenugreek seeds - 1/2 tsp
Cumin seeds - 1 tsp
Green chillies - 3 (chopped)
Gram flour - 10 gms
Tamarind -  lemon size 
Potatoes - 250 gms (boiled, peeled and cubed)
Coriander leaves - 2 tbsp (chopped)
Mint leaves -  few
Chilli powder - little
Oil - 2 tbsp


  • Add baking powder, salt, turmeric and 1 tsp of oil to the soaked chana and pressure cook for 15 minutes or till done.
  • Heat oil in a pan and season with fenugreek seeds, cumin seeds and green chillies. Add gram flour and roast slightly.
  • Add the chana along with the water it was cooked in and stir well.
  • Extract tamarind juice from the soaked tamarind juice and add to the chana, along with the boiled potatoes.
  • Garnish with coriander leaves, mint leaves and chilli powder.


August 23, 2014


Wheat flour - 500 gms
Salt to taste
Sugar - 2 1/2 tsp
Ajwain seeds - 1 tbsp


  • Sieve flour, add salt, sugar and ajwain seeds. 
  • Knead into a hard dough with water. Cover with a moist cloth and keep aside for 15 minutes.
  • Divide the dough into equal portions. Dust and roll into 10 cm rotis. Prick with a fork evenly.
  • Bake the rotis in an oven at 175 C for 8-10 minutes or till light brown in colour.

May 23, 2014


Small onions - 500 gms
Green chillies - 8-10
Salt - 1 tbsp
Chilli powder - 1 tbsp
Dried mango powder - 1 tsp
Garam masala - 1 tsp
Coriander powder - 1 tsp
Saunf powder - 1 tsp
Onion seeds - 1/2 tsp
Fenugreek powder - 1/2 tsp
Mustard oil - 250 ml


  • Mix all the masalas and salt. Slit the chillies.
  • Peel the onions and cross cut them. Mix 4 tbsp of oil with masala and mix onions and green chillies in it.
  • Put all the ingredients in dry jar.
  • Heat the oil till smoke comes then remove from flame. Let it cool.
  • Pour the oil in the jar. Cover with lid and keep in the sun for 6-7 days.

May 09, 2014


Gram flour - 1/2 kg
Chilli powder - 1 tsp
Salt - 1 tsp
Asafoetida -  1/4 tsp
Turmeric - 1 tsp
Ajwain - 1 1/2 tsp (powdered)
Oil for frying


  • Put gram flour, salt, ajwain powder, chilli, turmeric and asafoetida in a bowl.
  • Heat 1 1/2 tbsp of oil in a bowl and pour over the ingredients in the bowl. Mix well.
  • Add enough water to make a dough which is not stiff nor too soft.
  • Cover the dough with a plate and let stand for an hour.
  • Place a deep frying pan on fire with oil for deep frying. When the oil is heated, make the flame medium and wait for a minute.
  • Apply oil inside the Sev- Sancha (a special wooden or metal device for making sev), choose a disc with medium holes, fist the disc inside the device.
  • Put the dough inside and press it in hot oil moving it in a circular motion.
  • Fry both sides till crisp and in golden colour. remove from pan, drain the excess oil and keep aside.
  • Do the same with remaining dough.
  • When cooled, store in an airtight container.

April 17, 2014


Bhatura is a fried bread popular for breakfast or as a snack at teatime. It is served with channa curry or potato curry.

Maida - 250 gms
Curd - 125 gms
Salt  -  a pinch
Sugar - 1 tsp
Baking soda - 1 tsp
Ghee - 1 tsp
Warm water - 6 tbsp


  • Sieve maida, baking soda and salt together. Add sugar, curd (not chilled) and enough warm water to make it into a soft dough. Continue kneading the dough till it does not stick to the fingers or bowl. 
  • Apply melted ghee to the hand and continue kneading till the dough becomes pliable. Cover it with a wet cloth and leave it to swell in a warm place or over a pan of warm water for 3-4 hours.
  • Divide it into 10-12 equal parts, shape into balls and roll out into rounds.
  • Fry them one at a time, in smoking hot ghee/ oil till light brown and pop up.
  • Serve with curry., pub-6783067284749878, DIRECT, f08c47fec0942fa0