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Showing posts with label north indian recipe. Show all posts
Showing posts with label north indian recipe. Show all posts

Friday, October 7, 2016

Makhana Malai Matar ( Navratri special No-onion No-garlic recipe)

Sattvik food has it's own health benefits. It detoxifies the body and improves one's stamina. At times, it is often referred to as the yogic diet as it is the preferred diet of ascetics who can endure long periods of meditation without food and water. To enable the body to adjust to such extreme conditions, it needs to be brought to a state of balance by following pure eating habits. Because the emphasis is more on the seasonal produce, ghee, nuts, whole grains and dairy products, consuming a Sattvik diet ensures that less amount of preservatives make their way into the body.

While it is tough to make the switch for people who are used to non-vegetarian food on a regular basis, one must try and adopt a Sattvik diet on certain days of the month. It is best when done on a periodic basis and also in moderation. The 'Kartika' and 'Margasira' months in the Odia calendar offers have earmarked days when one has to stick to a Sattvik diet. On these days, the usual dishes prepared in most Odia homes are Dalma (dal with vegetables), sagaw bhaja (stir fried green leafy vegetable), khatta ( sweet tangy chutney) and a few stir fried vegetables like raw banana, yam, radish or drumsticks . No onion or garlic is used in any of these preparations.

However, it sometimes happen that guests do come over on such days. And it becomes necessary to cook some universally accepted dishes for them. Especially for those folks who prefer North Indian food. This 'Makhana Malai Matar' is one such light gravy based dish that goes well with puris or rotis.

Read on for the recipe -

















Preparation Time- 20 mins

Ingredients -


  • 1 cup Makhana / puffed Fox-nuts
  • 1/3 cup green peas
  • 1/4 cup Malai or cream
  • 1 tsp Kasuri methi
  • 2 pinch garam masala (optional)
  • 2 pinch turmeric
  • 2 tsp ghee ( use oil if you prefer )
  • salt to taste


For the gravy -


  • 1/2 inch finely chopped ginger
  • 3 tsp chopped coriander stems
  • 2 dry red chilis (less spicy)
  • 1 green cardamom
  • 1 inch cinnamon
  • 2-3 cloves
  • 1 medium sized tomato
  • 7 cashews ( soaked for 1-2 hours )
  • 1 tsp oil
  • a pinch of salt

Preparation - Heat 1 tsp of ghee in a pan. Add the Makhana and roast to a golden. Remove and keep aside.

Add 1 tsp oil to a wok. Add the whole spices and chilis. Wait for 20 seconds. Once fragrant, throw in the ginger and chopped coriander stem. Fry for 2-3 mins or till the raw smell of ginger goes off.

Finally add the tomato and sprinkle the salt over it. Cover for 2 mins to soften a bit. Once the tomatoes are mushy, add the cashews and fry for 1 minute. Remove from flame and keep aside.

Transfer to a blender jar once it has cooled down. Add 1/5 cup of warm water and blend into a smooth paste.

Cooking - Heat the remaining ghee in the wok. Throw in the green peas. Fry then for 2-3 mins.

Then add the masala paste and cook till the oil separates. 

Add 1 cup of warm water, turmeric, garam masala and Kasuri methi. Adjust the salt. Bring to a slow boil.

Let it simmer for a while before adding the malai or cream. 

Add the roasted Makhana just before switching off the flame.

Serve hot with rotis or puris. Goes well even with jeera rice.
































For more recipes without onion and garlic check here -







Tuesday, October 4, 2016

Panjiri ( Navratri Collab with Delish Potpourrie and A Dollop Of That )

I have always wondered about the way in which the Hindu festivals are linked to the change of seasons . They are not merely symbolic as most people assume. Rather, the rituals or the prasadam involved in these celebrations mark a much needed shift in our eating habits to accommodate for the change in weather conditions.

The fasting observed during Navratri is actually one such period of cleansing as prescribed by Ayurveda. Apart from eliminating toxins from the system, it helps to activate 'Agni' or the digestive fire which needs to be maintained at it's peak during the cold months. It allows the body to prepare for the onslaught of energy rich foods that are normally consumed during winter. No wonder the sales of ghee and dry fruits shoot up around this time of the year.

'Panjiri' is one such high-energy food that is normally consumed in the Northern parts of India and Pakistan. Made with whole wheat flour roasted in copious amounts of 'desi' ghee and sweetened with 'bura' or natural cane sugar, it is delicious and quite filling too. While a few dry fruits are a mandatory addition to any Panjiri recipe, a friend's mother-in-law makes one that consists almost entirely of dry fruits and especially 'phool makhana'.

Apart from the various dry fruits, one can also add spices like saffron(for a lovely aroma), ajwain (for digestion), soonth (for heat) and even fennel/cardamom. Desiccated coconut and edible gum (or 'Gond' ) is usually put into this recipe.

A few spoonfuls with warm milk is enough to keep one going through the winters. But since there is quite a bit of roasted wheat flour in this recipe, it transforms magically into an 'Atta ka halwa' with some hot water. Nice and easy. And also my preferred way of having the 'Panjiri'.

Read on for my version of 'Panjiri' -

[ Plus check out the two bonus recipes at the bottom of this post which are a part of the Navratri Collaboration !! ]

















Preparation Time - 1 hour

Ingredients -


  • 2 cups whole wheat flour 
  • 1/2 cup ghee or clarified butter
  • 1/2 cup bura or unrefined sugar
  • 1 tsp soonth powder (dry ginger powder)
  • 2-3 pinch saffron strands
To be roasted and powdered separately
  • 1 cup Phool Makhana or puffed fox nuts
  • 12 almonds
  • 12 cashews
  • 12 pitachios (optional)
  • 2 tbsp poppy seeds
  • 2 tbsp char magaz ( melon seeds)
  • a handful of raisins
  • 7-8 dry dates
  • 3 tbsp edible gum


Preparation - Heat the ghee in a thick bottomed pan.

One by one, add all the ingredients mentioned under 'to be roasted and powdered separately' . Each one needs to be roasted separately as the required time varies.

The phool makhana should be roasted to a light brown. The edible gum should be puffed up adequately.

Once each ingredient is roasted, separate the dates. Transfer the rest to a mixer jar and grind into a fine powder. Chop up the dates into small pieces and add to the powdered dry fruits mixture while discarding the seeds.

Add the whole wheat flour to the same pan and roast it till it turns darker by a few shades. The smell will also change by this time. Finally add the 'bura', soonth powder and saffron strands to the roasted flour. Roast for another minute or two before adding the powdered dry fruits and chopped dates.

Remove from the flame. Let it cool down completely before storing in an airtight jar.
































Do not forget to check out these amazing Navratri recipes by my blogger friends -


















Parinaaz's droolworthy Carrot Milkshake !!

and























Saswati's lip-smacking Chenna Bara Tarkari !!


For still more Navratri recipes, do check out HERE :) !

Wednesday, March 23, 2016

Dahi Gujjiya ( Wishing Everyone a very Happy Holi )

Whether it be the slightly watery 'dahi bara' served with onions, green chilis and black salt in Odisha or the more decadent version slathered in thick yogurt and drizzled with a 'teekhi' and a 'meethi' chutney in the Northern parts of the country, 'Dahi Vada' or 'Dahi Bhallas' are a favorite with most people in India. I have even encountered a version in Hyderabad where the dip the Vada in a sweetened yogurt and top it with loads of grated carrot. Not a bite of chili in this one if one overlooks the occasional peppercorn that might make it's way into one's mouth.

But one of the best that I have ever had was served at a family function by an very enterprising caterer in Bhubaneshwar. They had a yummy stuffing of bell peppers which were stuffed with a samosa masala in turn. Everything was cooked and seasoned to perfection. While I have had a chance to sample stuffed dahi vadas on other occasions, nothing even comes close to it.

Talking of stuffed dahi vadas, which are a relatively new invention, I came across the 'Dahi Gujjiya' a few days back. It is a traditional recipe, no less, that is specially prepared for Holi. The stuffing consists of ginger, raisins, green chilis and coriander but one can also add nuts and coconut pieces to it. As one bites into it, the heat from the ginger and the green chilis forms a wonderful contrast with sweetness of the raisins, the coconut bits and the nuts. My husband loved it and so did I. And it can also be enjoyed on 'no onion no garlic days' . But it is not something i would recommend serving to kids.

One of those must try recipes. Read on for the steps -

















Preparation Time - 45-50 mins

Ingredients -

For the batter -
  • 1 1/2 cup split urad dal
  • salt to taste
  • 2 pinch baking powder
  • oil for deep frying

For the stuffing -
  • 1/4 cup raisins
  • 1/4 cup coconut slices
  • 2-3 tsp melon seeds/ charoli / cashews ( i skipped this )
  • 2 tsp chopped green chilis
  • 2 tsp chopped coriander leaves
  • 3-4 tsp ginger juliennes

For the 'meethi chutney' -
  • 2 lemon sized tamarind balls
  • a pinch of asafoetida
  • 2 tbsp jaggery
  • 1/4 tsp chili powder or pepper powder
  • salt to taste


For the 'Teekhi chutney' -
  • a handful of mint leaves
  • a handful of coriander leaves
  • 4-5 greens chilis
  • 2-3 garlic flakes (optional)
  • salt to taste

Final assembly -
  • 2 cups thick curd (preferably chilled)
  • salt to taste
  • coriander leaves 
  • thin sev (optional)
  • chili powder (optional)



Preparation - Wash and soak the urad dal overnight.

Grind into a fine paste using as little water as possible. Consider it ready when it stops sticking to one's wet finger.

Keep aside for 2-3 hours.

Add salt and baking powder. Beat it till it turns light ad fluffy.

Take all the ingredients mentioned under 'For stuffing' in a mixing bowl. Sprinkle a pinch of salt and mix together.

For the chutneys -

Grind all the ingredients mentioned under 'Teehki chutney'. Adjust the consistency by adding water. Keep aside.

For the meethi chutney, soak the tamarind in  1 1/2 cup hot water to obtain its pulp. Discard the solids. Take the pulp, jaggery, salt, asafoetida and pepper in a saucepan. Boil till it reduces to 2/3 rd.
Keep aside till it cools down.


Cooking - Heat sufficient oil for deep frying.

Take a thick plastic sheet or banana leaf. Spread a little oil over the surface.

Put a dollop of the batter on the sheet. Wet fingers and pat gently to make a thick circle. Place a tsp of the stuffing in the center and fold the sheet/leaf to form a semi circle.

Gently coax the gujjiya to leave one side of the sheet and then remove from the other side as well. Slide it into the hot oil. This is best done with wet fingers . Fry on both sides till golden brown. Remove from the wok and dip it in sparingly salted water.

Final Assembly - 

Gently squeeze the gujjiyas out of the water . Place it in a bowl.

Beat the curd with some salt and pour it over the gujjiyas. Drizzle with 'teekhi' and 'meethi' chutney. Finally garnish with coriander leaves, chili powder and sev .

Serve immediately.















Wednesday, December 23, 2015

Bajre Ki Khichdi ( Pearl millets Khichdi )

When I first heard of it, I was very much surprised that Bajra or pearl millet is also consumed as a Khichdi (Indian version of Risotto). Most of us assume that it is synonymous with rotis. But when I learnt of this Khichdi from my neighbour, I just had to try it out.

Her version includes a bit of rice in the khichdi along with the bajra and the split green moong dal, oodles of desi ghee and absolutely no tempering. And it is supposed to be eaten with a sweet and sour tomato chutney. However, I was a bit skeptical about omitting the tempering bit and hence I used my usual cumin-red chili-hing tempering with the khichdi. And it turned out to be quite nice and soothing, something that is a pleasure to dig in during the balmy winter months.

Read on for the recipe -


















Preparation Time - 30 mins

Ingredients -


  • 1/2 cup bajra
  • 1/2 cup green moong
  • a handful of rice
  • 1/2 tsp cumin seeds
  • 2 dry red chili
  • 2 tsp ghee
  • 2 pinch hing
  • salt to taste
  • pinch of turmeric

Preparation - Wash the bajra and the green moong under running water. Spread on a plate. Put it under a fan to dry the surface. 

Once dried, give it a quick buzz in the mixer to break the grains. The texture should be that of a coarse mixture. 

Transfer to a mixing bowl . Add 2 cups water and give it a soak for 2 hours.

Cooking - Transfer the soaked grains to the cooker. Wash the rice and add to the cooker along with salt and turmeric.

Close lid and cook for 5-6 whistles on a low to medium flame. 

Keep aside till steam escapes.

Heat the ghee in a tempering pan. Add cumin seeds, broken red chili and hing. Once it starts spluttering, pour it into the cooker and give a good stir.

Bajre ki Khichdi is ready for serving. ( Do not forget to drizzle with desi ghee for that extra zing )
































Note - Serve it with a simple tomato chutney .


Monday, November 9, 2015

Badam Phirni ( Diwali Collaboration with A Dollop Of That! )

The next recipe that I am sharing for the Diwali series is a rich creamy dessert from North India. Known as the phirni, it is basically rice paste cooked in saffron-cardamom flavoured milk and loaded with nuts. While I would have loved to do an Odia recipe (as some of you had requested), I am running short on time and energy as the vacations have started for my kid.


I picked this recipe as it reminds me of yet another Odia recipe known as the 'Gaintha' or 'Attakali'. It is a slightly rustic recipe that is made out of rice paste which is first cooked into a solid mass, broken down into small balls and then cooked in cardamom-peppercorn flavoured milk. To me, phirni always seems to a more glamorized version of the Attakali. My phirni recipe is a slightly more nuttier and richer version of the regular one as I have added almond paste to it while cooking.

Read on for the recipe - ( And do not forget to scroll down to the bottom of this post for another surprise by Parinazz of A Dollop of that !)


















Preparation Time - 30 mins

Ingredients -


  • 5 heaped tbsp of any fragrant rice ( Basmati /Jeera/GobindoBhog )
  • 1/2 liter + 2/3 cup milk
  • 15-16 almonds
  • 4 heaped tsp sugar ( as per taste )
  • 2 pinch saffron strands
  • a pinch of cardamom powder
  • pistachios for garnishing
  • rose petals for garnishing


Preparation - Wash and soak the rice for 2-3 hours. Grind into a smooth paste with 3-4 tsp milk. Dissolve in another 1/2 cup of milk.

Soak the almonds in hot water for 1 hour. Remove and peel them. Grind into a smooth paste with 2-3 tsp milk.

Soak saffron strands in 3-4 tbsp hot milk.

Cooking - Heat a wide mouthed nonstick saucepan. Add 4-5 tbsp water to it. This prevents milk from sticking to bottom and getting burnt.

Pour in the milk and bring it to boil on medium flame. Let it reduce by 1/3 rd.

Pour in the rice paste and cook with continuous stirring (preferably using a whisk) to prevent the formation of lumps. Do this for 7-8 mins. The mixture will become thick and take a creamy texture.

Then pour in the saffron milk (just remember to rub the strands with your fingers to get a deeper colour), sugar, almond paste and cardamom powder. Cook for 3-4 mins while stirring continuously.

Remove from the flame. Pour it into the serving bowls and pop it into the fridge.

Garnish with saffron strands, pistachios and rose petals. Serve chilled.


















Do not forget to check out these interesting recipes too !!






















Parinaaz's - Kesar Pista Biscuits









Thursday, April 9, 2015

Dal Makhani

Everytime I visit a restaurant, there is a fifty percent chance that I would order Dal makhani. Without exception, it always comes down to a tie between Dal Tadka and Dal Makhani, except for those rare days when we opt for a Dal Bukhara.

A mix of black lentils and kidney beans cooked to a melt-in-the-mouth consistency and loaded with cream and butter, it is a dish that will send one running to the gym for the next few days. I personally feel quite motivated to work out after a having had a particularly sinful dinner. Coming back to the cooking process, it takes quite a bit of time to cook the lentils to that degree of desired softness. As an open pan method would necessitate hours, I without fail stick to my pressure cooker which makes it possible to wrap up the process in just under an hour.

Read on for the recipe -




















Preparation Time - 1 hour

Ingredients -


  • 2/3 cup black lentils (urad dal)
  • 1/4 cup kidney beans (rajma)
  • 1 medium sized onion
  • 1 1/2 tsp GG paste
  • 1 medium sized tomatoes
  • 1/2 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/3 tsp turmeric
  • 1/4 tsp Garam masala
  • 1 tsp cumin seeds
  • 1 tsp Kasuri Methi
  • 1/3 cup thick yogurt 
  • 2 tbsp cream ( use more for a creamier texture )
  • 1 inch cube of butter
  • 3 tsp oil
  • salt to taste
  • cilantro for garnishing



Preparation - Wash and soak the black lentils and kidney beans overnight.

Chop the onion into small pieces. Grind the tomato into a puree.

Cooking - Heat the oil in a pressure cooker. Add the cumin seeds an allow to splutter.

Add the chopped onions and fry till translucent.

Follow with the GG paste and fry for 2-3 mins.

Add the powdered spices and fry for 30 seconds before adding the fresh tomato puree. Cook till the oil starts to separate from the tomatoes.

Wash and drain the soaked lentils. Add them to the pressure cooker along with salt, 21/2 cups water and the Kasuri methi. Cook for 7-8 whistles. Remove from flame and allow steam to escape naturally.

Return it to the burner, this time with the lid open. Allow it to simmer for 10-12 mins( take a dal masher and lightly mash the lentils while it is still on the burner). Add the beaten curd. and simmer for 5 mins before stirring in the fresh cream. Let it simmer for a minute or two before.

Finally add the butter and the cilantro just before removing from the flame.

Serve hot with roti/Naan or white rice.



































Note - One can also cook the dals separately and then add to the onion tomato gravy. This method is advisable when the lentils are old or the tomatoes are too acidic/sour, both of which will increase the cooking time.


Saturday, April 4, 2015

Aam ki Launji ( A North Indian cousin of the delectable Amba Khatta )

Though I was aware of the comparison of the delectable Mango Launji with finger-licking odia delicacy Amba Khatta, it took a bunch of North Indian friends to point out the striking similarity between the two. The difference lies mainly in the spices used. The Launji is made with a kalonji and saunf seasoning whereas the odia version opts for the 'pancha-phutana' or paanch-phoran along with a generous dose of curry leaves and roasted cumin chili powder. I guess it boils down to the strong coriander flavor in the former whereas the latter has a distinctive note of cumin in it.

( These differences are only general and different folks may use a variation of the above mentioned seasoning. )

Read on for the recipe ( adapted from Tarla Dalal's cookbook ) -



















Preparation Time - 15 mins

Ingredients -

  • 2 raw mangoes 
  • 1/2 tsp fennel seeds 
  • 1/4 tsp nigella seeds
  • 1 tbsp coriander powder
  • 1 tsp kashmiri chilli powder ( as I prefer the red color. One can also use the normal variant )
  • 1/4 tsp turmeric powder
  • 1/2 cup sugar (jaggery will also do and I would prefer it )
  • 3 tsp oil
  • salt to taste

Preparation - Peel and cut the mangoes into thin slices along the length.

Cooking - Heat oil in a pan. Add fennel and nigella seeds followed by the mango slices after 1 minute.

Stir for about 5 mins or till mangoes turn mushy. Then add coriander powder, chili powder, turmeric, salt and 1 - 1 1/2 cups of water. Boil for 6-7 mins till it becomes thick.

Add the jaggery and stir to dissolve it completely. Switch off flame. Remove and keep aside.

Allow it to cool down completely. It can be served on the same day or kept in a airtight container in the fridge for 1-2 weeks. 


For Amba khatta recipe, click here .

Tuesday, February 24, 2015

Navratan Korma ( Without Onion and Garlic )

Navratan Korma derives it name from the nine jewels of Mughal emperor Akbar's court. The dish is supposed to consist of an equal number of vegetable simmered in a sweet and mildly spiced creamy gravy. While the regular version of this recipe makes use of an onion, ginger and garlic paste, I have prepared a no onion- no garlic verison that can be consumed on 'vrat' or auspicious day too.

The have used eight vegetables and paneer along with a paste of poppy seeds, almonds and cashews for the recipe. The vegetables have been boiled in milk instead of water to add richness and sweetness to the gravy. But since milk slows down the cooking process, it is best to have the vegetables half cooked by the time milk is added. Read on for the recipe -



















Preparation Time - 1 hour

Ingredients -


  • 1 cup cauliflower florets
  • 1/2 cup carrot (small cubes)
  • 1/2 cup capsicum (long strips)
  • 1/2 cup beans ( inch long pieces)
  • 1/2 cup potatoes ( peeled and cubed)
  • 1/2 cup baby corn ( inch long pieces)
  • 1/2 cup green peas
  • 200 gm paneer/cottage cheese ( long pieces)
  • 2 large tomatoes (freshly pureed)
  • 1 1/2 cup milk
  • 3 cardamom 
  • 2 inch long cinnamom stick
  • 2 cloves
  • 1/2 tsp cumin seeds
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1 tbsp kasuri methi
  • 2 tsp honey
  • 1/3 cup raisins and broken cashews (mixed)
  • salt to taste
  • 3 tsp oil
  • 1 tsp ghee


For the paste -

  • 2 tsp poppy seeds
  • 12 cashews
  • 4-6 almonds


Preparation - Soak the poppy seeds, cashews and almonds in a cup of hot water for 1-2 hours. Drain the excess water and peel the almonds before grinding everything into a smooth paste.






Cooking - Heat the ghee and oil in a wok. Add the whole spices followed by the chili, turmeric, coriander and garam masala powders. Roast for 10 seconds before adding the tomato puree. Cook everything till oil separates from the tomato paste.




















Then add all the chopped vegetables and stir fry them till half cooked. Alternately cover with a lid for faster cooking.






Add the poppy seeds and nuts paste to the wok along with a little milk. Mix in. Add the rest of the milk, cashews and raisins. Adjust salt and allow the curry to simmer till the vegetables are completely cooked.



















Add the paneer cubes, kasuri methi ( rub it lightly between palms before adding ) and honey. Simmer for 2 minutes before removing from the flame.

Garnish with coriander leaves before serving hot. Goes best with all Indian flat breads and mildly spiced rice dishes.

Saturday, February 21, 2015

Baby Corn Masala

With baby corn becoming popular in India sometime during the early twentieth century, another popular vegetarian dish captured the imagination of restaurant owners and their patrons alike. The Baby corn masala or Baby corn butter masala became part of the menu and has remained a popular choice ever since. The natural sweetness of the baby corn is accentuated and complimemted by a lightly sweet and rich gravy which has just the right amount of tang in it !!

Read on for the recipe -




















Preparation Time - 40-45 mins

Ingredients -

  • 1 1/2 cup baby corn ( chopped into centimeter long pieces )
  • 1/2 cup capsicum (cut into strips)
  • 1 small onion (finely chopped)
  • 1 tsp Kashmiri chili powder ( I used the regular one so made it 1/2 tsp)
  • 1/2 tsp coriander powder
  • 1/5 tsp turmeric
  • 1/5 tsp garam masala
  • 1 1/2 cup milk
  • 1 tbsp Kasuri methi
  • 1 1/2 tsp honey 
  • 1 tbsp butter
  • salt to taste


For the gravy


  • 1 medium onion ( chopped into chunks)
  • 1 large tomato ( chopped into chunks )
  • 5-6 garlic cloves
  • 1 inch ginger (roughly chopped)
  • 1 1/2 tsp oil
  • a pinch of salt


Preparation - Heat a frying pan . Add the oil and thrown in the onions first and fry for 2 mins. Then add tomatoes, ginger and garlic. Fry for 4-5 mins and remove from the flame.

Allow to cool down a bit before making into a smooth paste.

Cooking - Heat the butter in a wok. Add the finely chopped onion and fry till translucent.

Add the chili powder, turmeric, coriander powder and garam masala. Roast for 10 seconds and then add the above paste. Fry for 2-3 mins before adding the baby corn. Sprinkle a little salt and cover with a lid. When the baby corn is half done, add the milk and bring it to a boil. Simmer till the baby corn is almost done.

Add the capsicum strips, kasuri methi and honey at this stage and allow to cook for 3-4 mins. Remove from the flame.

Garnish with a dollop of butter and chopped cilantro and serve hot. Goes best with Indian flat breads or a simple rice dish.

Wednesday, February 18, 2015

Dahi Kadhi/Kadhi Pakoda

Kadhi Chawal is a very popular North Indian meal. Immensely soothing and low on effort, it qualifies as comfort food on almost every level. Another good thing is that there are quite a many variations possible with it. I usually stick to a simple kadhi base (without any onions and garlic) while I keep changing the addons. Sometimes I go for the usual pakodas and at times tinge them with some greens ( palak/methi) . If I am in the mood for veggies, I fry some okra or eggplant or even tomatoes and add to the kadhi. And at my laziest best, a simply prepare the kadhi and put some store bought boondi (Haldiram's) in it !! Simple yet delicious :) .

This is the regular version of Kadhi Pakoda. Read on for the recipe -


















Preparation Time - 30 mins

Ingredients -

For the Kadhi -
  • 1 cup dahi
  • 2 tsp Fortune besan ( I insist on this brand as it is best I have tried )
  • 1/2 tsp grated ginger
  • 1-2 finely chopped green chili
  • 21/2 cups water
  • 1/2 tsp sugar
  • a pinch garam masala (optional)
  • salt to taste
For the Tempering -
  • 2 tsp oil
  • 2 dry red chili
  • a sprig of curry leaves
  • 1/2 tsp mustard seeds
  • a pinch of fenugreek seeds
  • a pinch of cumin seeds
  • 2 pinch asafoetida

For the Pakoda -
  • 1/2 cup Fortune besan
  • 1 medium sized onion cut into thin long pieces
  • 2 tsp chopped coriander leaves
  • 1/2 tsp red chili powder
  • 1/4 tsp jeera powder
  • a pinch of garam masala
  • a pinch of amchur
  • pinch of baking powder
  • water to make a thick paste
  • oil for deep frying


Preparation -
For the kadhi - Take the curd in a mixing bowl. Beat it lightly  to break any lumps. Add everything else and mix well.

For the pakoda - Take all the ingredients in a mixing bowl and add water little by little to make a thick batter/paste.

Cooking - Heat sufficient oil in a wok for deep frying. Add spoonfuls of the pakoda mixture and fry till golden brown. Remove and keep aside on paper towels.


















Bring the kadhi mixture to boil in a separate wok.

Heat 2 tsp oil in a tadka pan. Add broken/whole red chili, mustard seeds, cumin seeds, fenugreek seeds, asafoetida and curry leaves. When it starts spluttering, add it to the kadhi and boil for 15 mins on low flame. Finally add the pakodas and switch off the flame.

Serve immediately with steamed rice.

















Note - The pakodas remain crispy when added at the end but if you want them to soak up some of the kadhi, add them 5 mins before switching off the flame or let it sit for a couple of minutes before serving.

Monday, December 29, 2014

Dilli-wala Gajar ka Halwa (North Indian treat)

My earliest memory of making 'Gajar ka Halwa' dates back to the 6th or the 7th standard when i used to help my Mom with grating the carrots and stirring the mixture at regular intervals. However it was only after I got married that I started to manage the entire process all by myself. And I took to experimenting with different methods and playing around the ingredients, sometimes with great results and at other times, not so good.

But sometime during my pregnancy, my husband asked one of his colleagues to get some special 'Dilli-wala' stuff on one of the latter's Gurgaon trips. And I was hooked. It was the best 'gajar-ka-halwa' I have ever had. True it was loaded with calories but still it awesome and I could not just stop at one. So, my husband had to request other folks flying to Delhi to get some for me everytime. It was one of the very few thing that I craved for during my pregnancy.

I badly wanted to replicate the taste in my kitchen and consulted various folks. But somehow the results disappointed me. And then I decided to go by what I had seen on one of the TV shows. It was a very long time back so I do not remember anything about the channel, anchor or show. Just that it was somewhere in Delhi and a 'halwai' was sharing some pearls of wisdom with the anchor who looked more eager to dig into the stuff rather than in picking up the finer nuances of making the dish.
The results were astonishing and I could not believe that I had just perfected this North India delicacy.

Read on for the recipe -








Preparation Time - 150 mins


Ingredients -

  • 750 gms Delhi carrot (the red variety)
  • 1.5 liters milk
  • 1/2 cup sugar
  • 1/2 cup unsweetened khoya
  • 3 tbsp ghee/clarified butter
  • 1/2 tsp cardamom powder
  • 2/3 cup cashews



Preparation -



















Wash & peel the carrots. Grate them using a medium/thick grater . (I used the inner side of the Tupperware Handy grater). If you make it too fine, it will almost turn into a paste and the texture of halwa will be spoiled.

Fry the cashews in ghee and keep aside.

Cooking - Boil the milk in a big non-stick vessel. Add the grated carrots and boil on a low flame. Keep stirring at times. Once the carrots seem to be softened (takes about 60-75 mins), turn up the flame to a medium to quicken the process. Or you can continue doing this on a low flame but it will take longer.

Once the milk has almost evaporated, add the sugar. This will again make the mixture more liquid. Continue to cook till the liquid evaporates (20-25 mins) and the mixture reddens in color.

Then add the ghee, crumbled khoya, fried cashews and cardamom powder. Cook for 5-6 minutes before removing from the flame. (Remember to take it off the flame while it is a little liquid as compared to the desired consistency as it will solidify on cooling.)

Serve warm/cold.


Tuesday, September 2, 2014

Kurkuri Bhindi

I have been quite occupied over the last week doing cleaning, rearranging furniture and other household activities. That left me very less time to cook lunch for myself. Hence I would mostly end up doing simple stir-fries (bhaji) which even my kid liked to have with his khichidi . The only day I made rice and dal for lunch, I only had about a dozen ladies fingers sitting in the fridge. As I had cleaned out the fridge the previous day, I did not get time to stock up on the veggies. Being in the mood for something chatpata, I quickly decided to make some crispy ladies finger fries. Even my son is fond of this vegetable so i first marinated it with minimum spice/heat. Keeping aside some of the fries, I drizzled mine with more chilli powder and amchur. Totally lip-smacking dish.

While Kurkuri Bhindi is actually a Rajasthani recipe which is much more flavorsome, mine is just a simplified version of it. Read on for this simple recipe -




Preparation Time - 15 mins

Ingredients -

  • 12-14 ladies fingers/okra
  • 1/2 tsp red chili powder
  • 1/4 tsp garam masala
  • 1/4 tsp amchur/chaat masala
  • 1 tsp besan
  • 1/2 tsp rice flour
  • salt to taste
  • oil for deep frying
  • 2 pinch black pepper powder (my special addition)

Preparation - Slit the ladies finger lengthwise and cut into smaller 2 inch long sections ( mine were small so i kept it as such ).

Sprinkle all the spices/masalas over the ladies finger and toss together to coat evenly. Keep aside for 10 mins.

Add the besan and rice flour and mix once again.

Cooking - Heat sufficient oil in wok or deep vessel. Add the ladies finger in batches and fry till they become crispy.

Serve hot as it is or garnished with lemon juice, coriander leaves and tomato slices.



Saturday, August 30, 2014

Matar Paneer (Without onion and garlic)

Sometimes fine recipes are born purely out of need. This Ganesh Chaturthi my husband wanted something different from the puri-buta dali combo that is the staple dinner on festival days. With it being a no onion - no garlic day, I was hard pressed for choice. Then I zeroed in on this 'Matar-Paneer' recipe that I had jotted down in my notebook. It is a simple one with a combination of sweet, sour and spicy flavours without being too rich.

Read on for the recipe -






Preparation Time - 20 mins

Ingredients -


  • 200 gm Paneer cubes 
  • 1 1/2 cup green peas (fresh or frozen)
  • 1 big tomato 
  • 1 inch ginger
  • 1 tsp cumin seeds
  • 1 Kashmiri chili
  • 5-6 almonds
  • 7-8 cashews
  • 10-12 raisins
  • 1 inch cinnamon
  • 2-3 cloves
  • 1 green cardamom (powdered)
  • 1 1/2 tbsp Kasuri methi
  • 1/4 tsp coriander powder
  • 1/2 tsp Kashmiri chili powder
  • a pinch garam masala
  • 1 1/2 tsp honey
  • salt to taste
  • 2 tsp butter


Preparation - Chop the tomato and transfer into a cooker. Add the raisins, cashews, almonds, cinnamon, cloves, cardamom, ginger, whole red chili and cumin seeds along with a little salt. Add 1/2 cup water. Cook for 2-3 whistles on medium flame.

Keep aside for steam to escape. Once the steam escapes, peel the almonds. Drain the water ( but do not throw it ) and transfer all the contents of the pressure cooker to a blender. Buzz till you get a smooth paste.

If using frozen peas, thaw them.

Add the panner cubes to a bowl of hot water.

Cooking - Heat the butter in a wok. Add the ground tomato-masala paste along with coriander powder, chili powder and garam masala. Rub the Kasuri methi between your palms to warm it a bit before adding to the wok.

Cook for 5-6 mins before adding the paneer cubes and green peas. Add about 1 cup hot water. Bring to a boil and simmer for 5 mins.

Add the honey and remove from flame.

Serve hot with puris/phulkas.





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