How to make Punjabi Aloo Wadi with Gravy

February 17, 2016, 8:17 am

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Recipe of Punjabi Aloo Wadi with gravy | Wadiyan | Moong Dal Nuggets

Aloo wadi/vadi is a traditional Indian dish in which moong dal nuggets and potatoes are cooked in onion tomato based gravy in Indian spices which tastes wonderful with Indian flatbread. Aloo wadi is simple yet flavorful. It is a perfect accompaniment for roti and naan.

It is curry made with potatoes and wadi. It is a scrumptious curry dish which can be served with roti, naan or rice.

Lets start with the recipe :

Recipe Type : Lunch, Dinner
Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
10 minutes	20 minutes	30 minutes	Serves 4

Ingredients :

• Urad dal wadi 100 grams
• 4 medium size potatoes
• 1/2 teaspoon cumin seeds
• 2 chopped onions
• 1 teaspoon chopped ginger
• 8 chopped cloves of garlic
• 2 chopped green chillies
• 4 tomatoes grounded/grated 
• Pinch of asafoetida (Hing)
• Salt according to taste
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• chopped coriander leaves for garnishing
• Oil

Preparation of Gravy :

• Break wadi in small pieces and keep it aside
• Chop potatoes in big chunks
• Heat one tablespoon oil in a pressure cooker, add wadi in it and saute for 5 minutes
• Take it out and keep it aside
• In the oil, add cumin seeds and hing, till it splutter
• Add onions, garlic, ginger and green chillies in it
• Saute till onion turns light brown
• Add crushed tomatoes in it
• Let it cook on medium flame for few minutes 
• Add salt, turmeric, garam masala and coriander powder in it
• Cook on low flame, add potatoes and wadi in it
• Add 1 cup of water in it and let it boil
• Cover the lid and cook it for 4 whistles
• When the pressure cools down naturally, open the lid
• Cook it on low flame for 5 minutes and mash potatoes with spatula little bit to make gravy thick
• Garnish with coriander leaves and serve hot with Indian flatbread.

You can check out glossary of Indian spices from English to Hindi with health benefits

You can also check out recipe of Rajma chawal, Kadhi chawal, Aloo Poori, Chole poori, Stuffed Capsicum

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How to make Aloo Baingan

May 19, 2016, 10:38 am

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Recipe of Aloo Baingan | Dry Eggplant Potato Vegetable

Punjabi aloo Baingan is a delicious classic traditional dish in which eggplant/brinjal and potatoes are cooked with Indian spices and served with Indian flat-bread. It has a beautiful garlicky flavor with the aroma of Indian spices. It is a restaurant style/dhaba style Aloo Baingan. It is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.

You will love this authentic aloo baingan which is a perfect accompaniment with the roti. It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
10 minutes	10 minutes	20 min	Serves 4

Recipe Type : lunch
Cuisine : Indian

Ingredients :

• 8 small eggplants/brinjal/baingan
• 2 medium size potatoes
• 1/2 teaspoon cumin seeds
• pinch of asafoetida/hing
• 1 small piece of chopped ginger/adrak
• 8 chopped cloves of garlic
• 2 green chillies
• 1 finely chopped onion
• 1 teaspoon mango powder/amchur
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon pepper
• 1 teaspoon coriander powder
• pinch of red chilly powder
• chopped coriander leaves
• Salt according to taste
• Oil

Preparation :

• Wash eggplant/baingan thoroughly in water
• Slice it in round shape
• Peel potatoes and chop them in medium size
• In a deep non-stick pan or kadhai, heat 2 tablespoon of oil
• Add cumin seeds and asafoetida in it
• When it splutter, add ginger, garlic and green chilly in that
• Add chopped onion in it, let it cook till it turns pink
• Add potatoes and mix well
• Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
• Cover it with a lid and let it cook on low flame for a minute 
• Add eggplant in it and cover it with a lid, cook it on low flame
• Check it occasionally and stir it, cook it for 10 minutes (as required)
• When potatoes and eggplant are cooked, garnish with chopped coriander leaves
• Serve hot with Indian flatbread

You can also check out glossary of Indian spices from English to Hindi with health benefits

Mexican Style Nachos

July 9, 2016, 9:49 am

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Mexican Style Nachos with Guacamole and Salsa

Mexican style Nachos are spicy, tangy and yummy. I have given a twist to simple nachos and dip. The Mexican flavor of guacamole and kidney beans makes it exotic and different.

Salsa and lemon juice makes spicy and tangy. Fresh ingredients makes it flavorsome.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
10 minutes	10 minutes	20 min	Serves 4

Recipe Type : lunch
Cuisine : Indian

Ingredients :

• 1 packet of Nachos
• 2 tablespoon guacamole 
• 2 tablespoon salsa
• 2 medium size finely chopped onion
• 2 medium size finely chopped tomato
• Few black olives
• Jalapenoes (according to taste)
• 1 tablespoon canned or boiled kidney beans
• Salt (according to taste)
• Pepper
• chaat masala
• 1 lemon
• 1/2 teaspoon basil
• 1/2 teaspoon oregano 
• handful of chopped coriander

Preparation :

• In a bowl, add kidney beans, salt, pepper, chaat masala and toss it 
• Break nachos with a hand and add them in a bowl
• Add salsa, guacamole, onions, tomatoes, olives and jalapenos 
• Add basil, oregano, coriander and lemon juice
• Serve immediately otherwise it will become soggy 

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Mix Vegetable

July 11, 2016, 10:37 am

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Recipe of Dry mix vegetable

Dry mix vegetable is delicious classic traditional Indian stir fry dish in which veggies and potatoes are cooked with Indian spices and served with Indian flat-bread. It is a popular dry vegetable made in punjabi style. It has a beautiful garlicky flavor with the aroma of Indian spices. It is a restaurant style/dhaba style sabji. Dry mix vegetable is a quick and easy recipe which can be made in jiffy.

You will love this authentic dry mix vegetable which is a perfect accompaniment with the roti. It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice. It is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
10 minutes	10 minutes	20 min	Serves 4

Recipe Type : lunch
Cuisine : Indian

Ingredients :

• 1 medium size bell pepper/capsicum
• 1 medium size potatoes
• 1 chopped carrot
• Few florets of cauliflower
• 1/2 bowl chopped french beans
• 1/2 teaspoon cumin seeds
• pinch of asafoetida/hing
• 6 curry leaves / Kadi patta
• 1 small piece of chopped ginger/adrak
• 8 chopped cloves of garlic
• 2 chopped green chillies
• 1 red dry chilly
• 1 finely chopped onion
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon pepper
• 1 teaspoon coriander powder
• pinch of red chilly powder
• Salt according to taste
• Oil
• 1 teaspoon desi ghee/clarified butter
• chopped coriander leaves

Preparation :

• Chop bell pepper, carrot, cauliflower, french beans, and wash it thoroughly in water
• Chop potatoes in medium size
• In a deep non-stick pan or kadhai, heat 1 tablespoon of oil
• Add cumin seeds and asafoetida in it
• When it splutter, add curry leaves, ginger, garlic, dry red chilly and green chilly in that
• Add chopped onion in it and mix it
• Add potatoes and mix well
• Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
• Cover it with a lid and let it cook on low flame for a minute 
• Add all veggies in it and cover it with a lid, cook it on low flame
• Check it occasionally and stir it, cook it for 15 minutes or more (as required) till it is cooked
• Add desi ghee in it and cover it with a lid
• When potatoes and cabbage are cooked, it is ready to serve
• Garnish it with coriander leaves
• Serve hot with Indian flatbread and raita

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Punjabi Dum Aloo

July 16, 2016, 10:03 am

≫ Next: How to make Paratha from leftover dal

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Recipe of Punjabi Dum Aloo | Kashmiri Dum Aloo

Spicy and flavorful restaurant style punjabi dum aloo is a perfect accompaniment with Indian breads and rice in which potatoes are simmered in smooth and creamy thick gravy with the flavor Indian spices.

This is a perfect dish for a party or a get together. This punjabi dum aloo is easy to make and tastes divine. This is an exotic side dish which has lovely flavors and aroma.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
10 minutes	30 minutes	40 minutes	Serves 4

Recipe Type : Lunch, Dinner
Cuisine : Indian

Ingredients for Dum Aloo :

• 1 cup semi boiled medium size potatoes
• 12 cashews
• 1 teaspoon pepper
• 1 teaspoon cumin seeds
• pinch of asafoetida/hing
• 2 chopped onions
• 8 crushed tomatoes
• 8 chopped garlic cloves
• 2 chopped green chillies
• 1/2 teaspoon red chilly
• Salt according to taste
• 1 teaspoon garam masala 
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric
• 1 tablespoon cream
• oil

Preparation for Dumplings :

1. Cut boiled potatoes in half
2. In a deep pan, deep fry the potatoes till they turn golden and cooked
3. Prick potatoes with a fork
4. Soak cashews in warm water and ground it in a dry paste
5. In a pan, add cumin seeds, asafoetida, garlic, green chillies 
6. Add onion and let it cook till its light brown
7. Add mashed tomato in it
8. Add salt, pepper, garam masala, coriander powder, red chilly, salt and turmeric powder
9. Let it cook on low flame for few minutes 
10. When it is cooked, let it cool down 
11. Grind it in a grinder into a fine paste
12. In a pan, add the tadka paste and cashew paste
13. Add 1 tablespoon of water and the fried potatoes in it
14. Add cream in it and let it cook on the low flame till the gravy thickens
15. Serve hot with Indian flatbread

You can check out glossary of Indian spices from English to Hindi with health benefits

How to make Paratha from leftover dal

October 12, 2016, 10:31 am

≫ Next: How to make Hara Bhara Kabab Sticks

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Recipe of Paratha from leftover dal | Leftover dal parantha

Paratha is an Indian flatbread cooked on tava (Indian griddle / Pan) with sprinkled oil. This paratha is a perfect way to use leftover moong dal/yellow dal resting in your fridge which you can use instead of wasting. You can make these healthy and quick parathas for lunch and serve with yogurt and pickle. This is yummy, easy to prepare paratha which can be made in jiffy.

This paratha has richness of dal and filling for lunch. You can customize this paratha according yo your taste. You can add or remove onion and can adjust spice according to your taste.

Lets start with the recipe :

Recipe Type : Flat-bread
Cuisine : Indian

Prep Time	Cooking time	Total Time	Yield
10 minutes	5 minutes	10 minutes	Serves 4

Ingredients :

• 1 cup whole wheat flour / Atta
• 1/2 cup leftover moong dal/yellow lentil
• 1/2 finely chopped onion 
• 2 cloves of garlic finely chopped
• 1 finely chopped green chilly
• 1/3 bowl chopped coriander leaves
• 1/2 teaspoon red chilly
• pinch of pepper
• Salt according to taste
• olive oil / refine oil
• water 

Preparation : 

1. Put whole wheat flour/atta in a bowl
2. Add salt, pepper, red chilly, onion, green chilly, garlic, coriander leaves and leftover moong dal and start kneading
3. Knead it together and make a smooth soft dough
4. Take a small ball of dough, about a size of lemon and roll with the help of palms, make it like a small ball
5. Put in a dry flour and  roll out a small round chapati using a rolling pin
6. If it is sticky, add some dry flour
7. When you roll out a chapati, spread some oil on it
8. Fold from all the sides and make a square
9. Sprinkle flour on square and roll out equally from all the sides
10. Add some more flour if required while rolling
11. Heat tava, and place the parantha
12. Cook it on medium flame
13. Apply oil on one side of paratha and let it cook
14. Paratha will start puffing, flip it and now sprinkle/spread oil on the other side
15. When paratha is cooked from both sides, it will turn golden from both the sides
16. When it is cooked serve hot with yogurt and pickle.

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Hara Bhara Kabab Sticks

October 15, 2016, 10:29 am

≫ Next: How to make quick veggie Uttapam

≪ Previous: How to make Paratha from leftover dal

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Recipe of Hara Bhara Kabab sticks

Hara Bhara Kabab Stick is a popular snack in India. 'Hara Bhara' means 'Kababs which are full of green'. It is a nutritious and yummy snack. A perfect party appetizer which looks classy and elegant and tastes divine.

You will find this scrumptious appetizer in every fine dining north Indian restaurant .You can also add mint leaves and coriander leaves in this to enhance the taste. It is a gluten free vegetarian delicious recipe. Hara Bhara kababs are famous among kids too, they love it and you can pack their tiffin with this delicious snack.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
15 minutes	10 minutes	25 minutes	Serves 4

Recipe Type : Breakfast, Snacks
Cuisine : Indian

Ingredients :

• 1 cup chopped spinach (Palak)
• 1/2 bowl mashed cottage cheese (Paneer)
• 2 boiled potato
• 2 chopped green chillies
• 1/2 cup corn kernels
• 1/3 cup peas
• 1/3 chopped coriander leaves
• 2 pieces of bread
• 8 chopped cloves of garlic
• Salt according to taste
• 1 teaspoon chaat masala
• 1 teaspoon pepper
• 1 teaspoon garam masala
• Olive / Refine oil

Preparartion :

1. Blanch the spinach in boiling water for 2 minutes and drain
2. Rinse it with cold water, blend it and keep it aside
3. Boil peas and mash it
4. In a bowl, add spinach mixture, finely chopped coriander leaves, mashed potatoes, mashed paneer, mashed peas, green chillies, corn kernel and chopped garlic 
5. Crumble bread and mix it in the mixture for binding
6. Mix it well and add salt, pepper, chaat masala and garam masala in the same
7. Mix it well and make a thick dough of the mixture
8. Divide it in 8 equal portions and with the palm make cutlet like shape
9. Take a pan, sprinkle some oil on the tawa
10. Place 4 portions on the tawa, and let them cook on medium flame until they turn golden
11. Flip them and sprinkle some oil on the other side of kababs, let it cook from all the sides
12. When cook from all the sides, place it on a plate 
13. Serve hot with ketchup and mint chutney

Note :

• You can also deep fry the these kababs

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make quick veggie Uttapam

October 16, 2016, 9:52 am

≫ Next: How to make fritters from leftover green dal

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Recipe of quick veggie uttapam

Uttapam is delicious and authentic south Indian dish which is accompanied by sambar and coconut chutney. This is fully loaded veggie uttapam which is a perfect healthy breakfast recipe.

This healthy and yummy uttapam is nutritious, light on stomach and easily digestible. I have prepared this uttapam with the ready made dosa batter. It is instant, quick and easy to make uttapam.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
10 minutes	5 minutes	5 minutes	Serves 4

Recipe Type : Breakfast, Snack
Cuisine : South Indian

Ingredients :

• 2 cup dosa batter
• Salt according to taste
• water
• olive oil/refine oil
• 2 finely chopped onions 
• 1/2 cup finely chopped beans
• 2 finely chopped tomatoes
• 1 finely chopped green bell pepper
• 1/2 finely chopped red bell pepper
• 1/2 finely chopped yellow bell pepper
• 1/2 cup finely chopped carrot
• Some corn kernels
• 2 chopped green chillies  
• 1/2 cup finely chopped coriander leaves
• 1/2 teaspoon chaat masala
• 1/2 teaspoon pepper
• 1/4 teaspoon red chilly powder (Optional)

Preparation :

1. Put batter in a bowl and mix water in it, consistency should be thin but not watery
2. Mix well and keep it aside for 5 minutes
3. Heat a non-stick tawa and sprinkle some oil on it
4. Put flame on simmer, pour batter with the ladle and spread it
5. Sprinkle beans, corn, carrot, green chillies, tomatoes, bell peppers, onions, coriander on the top of it
6. Add salt, pepper, chaat masala, red chilly powder on the top of the veggies
7. Sprinkle few drops of olive oil/refine oil on the top
8. Put a lid, and let it cook for 1/2 a minute on low flame
9. Serve hot with Mint Chutney, tamarind chutney or Sambar

You can also check out glossary of Indian spices from English to Hindi with health benefits

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How to make fritters from leftover green dal

January 17, 2017, 8:15 am

≫ Next: How to make Potato Stuffed Tandoori Roti

≪ Previous: How to make quick veggie Uttapam

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Recipe of fritters from leftover green dal | Mung bean | Green Gram

When you have leftover green dal in your fridge and you are confused about using it. You can try this recipe and make a delicious snack. This fritter recipe is easy to make and would be relished by all.

Recipe Type : Breakfast, snacks, starters
Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
10 minutes	10 minutes	20 minutes	Serves 4

Ingredients :

• 1 bowl left over green dal
• 2 boiled potatoes
• 2 whole wheat bread
• 1 finely chopped onion
• 1 finely chopped green chilly
• 4 finely chopped cloves of garlic
• a small piece of ginger grated
• Salt according to taste
• 1 teaspoon chaat masala
• 1 teaspoon pepper
• 1/3 teaspoon red chilly powder
• oil for deep frying

Preparation :

1. Take besan (Gram flour) in a bowl 
2. Add salt, asafoetida, chaat masala, pepper in it 
3. Add left over dal, onion, garlic, ginger, green chilly and mashed potatoes
4. Mix well to make medium consistency gram flour batter
5. Sprinkle water if required slowly and bind well. 
6. Heat oil in a shallow pan for deep frying
7. When it is hot, drop it in the oil with the spoon or hand 
8. Keep the flame medium, and let it cook from both the sides
9. When it turns golden from both the sides, take them out on a tissue paper or oil absorbent paper 
10. Sprinkle some chaat masala on the top of fritters/pakodas
11. Serve hot with Mint Chutney or tamarind chutney. 

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Potato Stuffed Tandoori Roti

March 22, 2017, 10:28 am

≫ Next: How to make Sweet Potato Oats Tikki

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Recipe of Potato Stuffed Tandoori Roti

Potato stuffed tandoori roti is delicious whole wheat flatbread which you will find it in every 'Tandoori Platter'. It is stuffed with potato stuffing which makes it even more exotic and yummy. You don't need an oven to bake it in this recipe. You can make it on the gas stove in a pressure cooker. It is a traditional north Indian rotis which you can enjoy anytime at home.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
5 minutes	5 minutes	10 minutes	4-5 Rotis

Recipe Type : flat-bread
Cuisine : Indian

Ingredients for Potato stuffed Tandoori Roti :

• 1 teaspoon butter
• 2 cup whole wheat flour
• a pinch of baking soda
• 1/4 cup yogurt
• 2 boiled potatoes
• 1 cup finely chopped coriander leaves
• 1 finely chopped green chilly
• pinch of red chilly
• pinch of heeng (asafoetida) 
• Salt according to taste
• 1 teaspoon pepper
• 1 teaspoon chaat masala
• water
• oil

Preparation  :

1. In a bowl, add whole wheat flour, baking soda, butter and yogurt 
2. Add salt, pepper, chaat masala and knead a dough by adding water
3. Dough should be of medium thick consistency
4. Take a round dough ball, pat each ball on dampened palm to make a roti and keep it aside
5. In a bowl, add boil potatoes, coriander leaves, green chillies, red chilly, salt, pepper and heeng. Mix it well.
6. Sprinkle some flour on rolling board, and put the roti that we made with our palm
7. Stuff it with the potatoes and roll it again in a circle by sprinkling dry flour. The roti should be thicker than tawa roti.
8. During the whole process preheat cooker on low flame for 2 minutes
9. Sprinkle water on your palm and make the roti wet
10. Place the roti on inner side of the pressure cooker. Be careful because the cooker would be hot. You can place two or three rotis at a time.
11. Put the cooker upside down, cook it on low flame for sometime and keep checking until they are cooked properly
12. After sometime, turn of the flame and let the roti be inside
13. Then carefully take out the roti and put some butter on the top
14. Serve hot with Yogurt, white butter or any curry dish.

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Sweet Potato Oats Tikki

April 18, 2017, 9:39 am

≫ Next: How to make Sukhi Masala Arbi | Dry Masala Arbi

≪ Previous: How to make Potato Stuffed Tandoori Roti

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How to make Sweet Potato Oats Tikki | Cutlets

Sweet Potato Oats Tikki is an easy to make, delicious and healthy kid friendly snack made of oats, sweet potato and spices which is rich in fibre and loaded with nutrients. For binding sweet potatoes, we have added oats instead of bread or flour.

If you don't like eating oats or bored of usual oats, here is a simple and tasty twist to the healthy and wholesome oats. It is a wonderful kids friendly tiffin snack which they will love. It is light on stomach and easily digestible.

Recipe Type : Breakfast, Snacks

Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
5 minutes	10 minutes	15 minutes	6 Tikkis

Ingredients :

• 1 cup oats
• 2 potatoes
• 3 sweet potatoes
• 2 chopped green chillies
• 1 chopped onion
• 1 teaspoon pepper
• 1 teaspoon chaat masala
• Salt according to taste
• Olive oil / Refine oil

Preparation :

1. Boil potatoes and sweet potatoes in a pressure cooker 
2. Mash boil potatoes and sweet potatoes 
3. Add oats, onion and green chillies in it
4. Add pepper, chaat masala and salt and mix all the ingredients
5. Make 6 round balls of the mixture
6. Heat 1 tablespoon of oil in a non-stick pan
7. Add all the round ball in the pan
8. Cook it on medium flame
9. When it turn golden from one side, flip it 
10. Sprinkle some oil on it and let it cook from the other side
11. When done, cook for few more minutes on low flame from both the sides till it becomes crispy.
12. Serve hot oats tikki with Mint Chutney

You can also check out glossary of Indian spices from English to Hindi with health benefits

You can also check out ragi dosa, vegetable poha, sooji noodles, sprouts tikki, sprouts dosa, Kachori, bread poha, Sooji upma, sweet corn soup,Bhel Puri, Sev Puri 

How to make Sukhi Masala Arbi | Dry Masala Arbi

May 1, 2017, 10:52 am

≫ Next: How to make Kuttu Ka Pakora | Fritters for fasting

≪ Previous: How to make Sweet Potato Oats Tikki

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Recipe of Sukhi Masala Arbi | Colocasia Root

Dry Masala Arbi is a popular north Indian dry vegetable which goes perfect with the Indian Flatbread. It is delicious classic traditional Indian stir fry dish in which arbi is cooked with Indian seasoning and served with Indian flat-bread. Dry Masala Arbi has a beautiful garlicky flavor with the aroma of Indian spices. It is a restaurant style/dhaba style sabji. Dry mix vegetable is a quick and easy recipe which can be made in jiffy.

It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice. It has beautiful flavors and amazing taste. It is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha or naan.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
20 minutes	10 minutes	30 min	Serves 4

Recipe Type : lunch
Cuisine : Indian

Ingredients :

• 250 grams arbi (colocasia roots)
• 1 sliced medium size onion
• 1 teaspoon carom seeds (ajwain)
• 1/2 teaspoon cumin seeds
• pinch of asafoetida/hing
• 1 small piece of chopped ginger/adrak
• 8 chopped cloves of garlic
• 2 chopped green chillies
• 1 red dry chilly
• 1/2 teaspoon turmeric powder (haldi)
• 1 teaspoon garam masala
• 1/2 teaspoon pepper
• 1 teaspoon dry mango powder (amchur)
• 1 teaspoon coriander powder (Dhaniya)
• pinch of red chilly powder (lal mirch)
• Salt according to taste
• Oil
• chopped coriander leaves

Preparation :

• Pressure cook arbi till they are soft/cooked. 
• Drain and peel the skin of the Arbi
• Press the arbi with your palms
• Deep fry the arbi till it's golden brown
• In another non-stick pan or kadhai, heat 1 tablespoon of oil
• Add carom seeds, cumin seeds and asafoetida in it
• When it splutter, add ginger, garlic, dry red chilly and green chilly in that
• Add onion in it and let it cook till its light brown
• Add turmeric, garam masala, coriander powder, pepper, dry mango powder, chilly powder and salt in it
• Add fried arbi to the seasoning and mix well
• Garnish it with coriander leaves
• Serve hot with Indian flatbread, Raita and pickle.

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Kuttu Ka Pakora | Fritters for fasting

May 3, 2017, 8:34 am

≫ Next: How to make Spinach Puri | Palak Puri

≪ Previous: How to make Sukhi Masala Arbi | Dry Masala Arbi

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Recipe of Kuttu Ka Pakora | Vrat Ke Pakore | Navratri Fritters Recipe

Kuttu ka Pakora are classic colorful delicious fritters which are coated with kuttu Ka atta (buckwheat flour) mixed with mash potatoes and flavored with Indian Spices. They are very addictive. They are crispy and packed with flavor. They are filling and easy to prepare. You can serve it with the chutneys or tomato ketchup. Kuttu ka pakoras can be make in jiffy.

They are crispy and soft from outside and melt in the mouth texture.  In India these pakoras are called 'Navratri Special' pakoras which can be eaten in fasting days. They are called 'vrat ke pakode'. The pakora batter should be of medium consistency otherwise they can break or split while frying.

Lets start with the recipe :

Recipe Type : Breakfast, snack
Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
10 minutes	10 minutes	20 minutes	8-10 Pakodas

Ingredients : 

• 1 small bowl kuttu ka atta (Buckwheat Flour)
• 4 medium size boil potatoes
• 2 chopped green chilly
• Salt according to taste/upwas ka namak/sendha namak
• 1/2 teaspoon garam masala
• 1 teaspoon chaat masala
• 1/2 teaspoon pepper 
• Oil for deep frying

Preparation :

1. In a bowl, peel and mash potatoes.
2. Add buckwheat flour(kuttu ka atta), green chilly and mix it with potatoes by adding water.
3. Consistency should be medium (Not too thick and not too thin)
4. Add salt, garam masala, chaat masala and pepper.
5. Heat oil in a shallow pan for deep frying
6. When it is hot, dip  batter and drop it in the oil with the spoon or hand
7. Keep the flame medium, and let it cook from both the sides
8. When it turns golden from both the sides, take them out on a tissue paper or oil absorbent paper 
9. Serve hot with phalahari chutney, coconut chutney, Mint Chutney, tamarind chutney or tomato ketchup. 

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Spinach Puri | Palak Puri

May 7, 2017, 4:02 am

≫ Next: How to make Matar Aloo Curry

≪ Previous: How to make Kuttu Ka Pakora | Fritters for fasting

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Recipe of Palak Puri | Spinach Puri

Palak Puri is a deep fried puffed flatbread made by mixing whole wheat flour with pureed spinach and flavored with aromatic Indian spices. They are delicious puris which can be served with curd or pickle. You can make these exotic puffed puris for special occasions or festivals.

Spinach has lot of health benefits. It's rich in Iron and nutrients. This is a great way to add spinach in kids diet. It is a perfect lunch box recipe. Palak Puri is healthy and colorful variation of usual puri.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
10 minutes	10 minutes	20 minutes	Serve 4

Recipe Type : Flatbread
Cuisine : Indian

Ingredients : 

• 2 cup whole wheat flour
• 1 cup chopped spinach
• 2 teaspoon chaat masala
• 1 teaspoon garam masala
• 1 teaspoon pepper
• Salt according to taste
• 2 tablespoon oil

Preparation :

1. Wash spinach thoroughly and grind it in a fine paste/puree in a grinder
2. Mix palak puree with whole wheat flour/atta 
3. Add garam masala, chaat masala, pepper and salt in it 
4. Mix all the ingredients and knead a dough by adding water as needed
5. The dough should be medium consistency (not very soft and not too hard) 
6. Divide the dough into equal sized balls and sprinkle some dry flour on it
7. Roll them into a flat round puri
8. Heat oil in a non-stick deep pan
9. Deep fry a puri from both the sides till it is golden 
10. When it will puff, take it out
11. Serve hot with yogurt or pickle.  

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Matar Aloo Curry

May 9, 2017, 9:38 am

≫ Next: How to make Moong Dal Stuffed Paratha

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Recipe of Punjabi Matar Aloo  Curry | Matar Aloo Sabji

Matar Aloo is a traditional Indian curry in which peas and potatoes are cooked in onion tomato based gravy in Indian spices which tastes wonderful with Indian flatbread. Aloo Matar is simple yet flavorful. It is a perfect accompaniment for roti and naan.

The best part about this recipe is that it is quick and easy to make. You can make it with minimum ingredients. You can use fresh peas or frozen peas. In Matar Aloo's recipe peas is the most important ingredient.

Lets start with the recipe :

Recipe Type : Lunch, Dinner
Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
10 minutes	20 minutes	30 minutes	Serves 4

Ingredients :

• 1/2 teaspoon cumin seeds
• 2 chopped onions
• 1 teaspoon chopped ginger
• 8 chopped cloves of garlic
• 2 chopped green chillies
• 3 medium size potatoes
• 4 tomatoes grounded/grated 
• Pinch of asafoetida (Hing)
• Salt according to taste
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• chopped coriander leaves for garnishing
• Oil

Preparation of Gravy :

• Chop potatoes in big chunks
• Heat oil in a pressure cooker and add cumin seeds in it
• Add hing in it till it splutter
• Add onions, garlic, ginger and green chillies in it
• Saute till onion turns light brown
• Add crushed tomatoes in it
• Let it cook on medium flame for a minutes 
• Add salt, turmeric, garam masala and coriander powder in it
• Cook on low flame, add potatoes and peas in it
• Add 1 cup of water in it and let it boil
• Cover the lid and cook it for 2 whistles
• When the pressure cools down naturally, open the lid
• Garnish with coriander leaves and serve hot with Indian flatbread.

Note : You can add paneer/tofu in it 

You can check out glossary of Indian spices from English to Hindi with health benefits

You can also check out recipe of Rajma chawal, Kadhi chawal, Aloo Poori, Chole poori, Stuffed Capsicum

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How to make Moong Dal Stuffed Paratha

May 11, 2017, 8:39 am

≫ Next: How to make homemade whole wheat fresho pizza with veggies

≪ Previous: How to make Matar Aloo Curry

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Recipe of Moong Dal Stuffed Paratha | Moong Dal ka bharwa Parathe

Moong dal stuffed paratha is an Indian flatbread stuffed with roasted moong dal and spiced up with the aromatic Indian spices cooked on tava (Indian griddle / Pan) with sprinkled oil. This paratha is a perfect way to add dal/pulses in your kid's diet. You can make these healthy and quick parathas for breakfast/lunch and serve with yogurt, pickle or chutney.

This is one lentil which gives great nutrition to the body and is a rich source of protein. It can also be made as a puri by deep frying. You can make the stuffing and store it for a week.

Lets start with the recipe :

Recipe Type : Flat-bread
Cuisine : Indian

Prep Time	Cooking time	Total Time	Yield
10 minutes	20 minutes	30 minutes	Serves 4

Ingredients :

• 1 cup whole wheat flour / Atta
• 1 cup Moong dal (spilt yellow lentil/dhuli mung dal)
• Pinch of jeera (cumin seeds)
• Pinch of ajwain (Carom seeds)
• Pinch of hing (Asafoetida)
• Salt according to taste
• 1 teaspoon garam masala
• 1 teaspoon chaat masala
• 1/2 teaspoon red chilly
• pinch of pepper
• Salt according to taste
• olive oil / refine oil
• water 

Preparation : 

1. Soak Moong dal (yellow lentil) for 4 to 5 hours in water
2. Drain water from the dal and crush it in a grinder for a 2 second, don't form a paste. It should be thick enough.
3. Heat oil in a non-stick pan, add jeera, ajwain, hing and wait till it splutter
4. Add dal and roast it for 10 minutes on low flame. When it will turn brown in color, it is done.
5. Add salt, garam masala, red chilly and chaat masala in the same
6. Keep it aside 
7. Put whole wheat flour/atta in a bowl
8. Knead it and make a smooth dough
9. Take a small ball of dough, about a size of lemon and roll with the help of palms, make it like a small ball
10. Put in a dry flour and  roll out a small round chapati using a rolling pin
11. If it is sticky, add some dry flour
12. Stuff with roasted moong dal (yellow lentil)
13. Heat tava, and place the paratha
14. Cook it on medium flame
15. Apply oil on one side of paratha and let it cook
16. Paratha will start puffing, flip it and now sprinkle/spread oil on the other side
17. When paratha is cooked from both sides, it will turn golden from both the sides
18. When it is cooked serve hot with yogurt, pickle or chutney.

Note : Filling/stuffing can be stored for a week in a refrigerator 

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make homemade whole wheat fresho pizza with veggies

May 14, 2017, 1:07 am

≫ Next: How to make Punjabi Baingan Bharta

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How to make homemade whole wheat fresho pizza with veggies

This whole wheat fresho pizza with veggies is one of my favorite Italian dish. It is healthy because we are using a whole wheat base, fresh home-made tomato sauce and veggies. It is an absolute delight and a appetizing dish.

We have added corn, bell peppers, jalapeno, onions and green chilly as a topping. You can customize it according to your choice.

Nothing can beat the healthy homemade pizza with fresh homemade sauce and fresh ingredients. It is an ultimate party food. And you can also pack it for tiff-in for your kids as a treat. You will enjoy this delicious pizza.

 Lets start with the recipe :

Recipe Type : Pizza
Cuisine : Italian  

Preparation Time	Cooking time	Total Time	Yield
10 minutes	25 minutes	35 minutes	Serves 2

Ingredients :

• 2 whole wheat Pizza base
• 1 bowl shredded mozzarella cheese
• 3 medium size crushed tomatoes
• 4 garlic cloves
• pinch of grated ginger
• 1 chopped onion
• 3 chopped jalapeno
• 1 chopped green chilly
• 1/2 cup corn
• 1 chopped green bell pepper/ capsicum
• 1/2 chopped yellow bell pepper
• 1/2 chopped red bell pepper
• salt according to taste
• pinch of powdered red paprika (optional) 
• 1/3 teaspoon of sugar
• 1/2 teaspoon of vinegar
• 1 teaspoon pepper
• 1/2 teaspoon Italian mix herb seasoning (Optional)
• 1 teaspoon olive oil

Preparation for sauce :

1. Crush garlic with tomatoes
2. Heat oil in a pan, add crushed garlic, ginger and tomatoes in it
3. Add salt, pepper, sugar and vinegar in it
4. Cook for 5 minutes on low flame, let the water dry and tomato thicken to form a puree
5. Mix it well and keep it aside 

Preparation for homemade whole wheat fresho pizza with veggies :

1. Heat tawa and toast pizza base on it from both the sides with tinge of olive oil/ butter and then take it off from the tawa
2. Spread the tomato sauce evenly on the pizza
3. Spread some shredded mozzarella cheese on it
4. Add red, green and yellow bell pepper, onion, jal and corn in a bowl 
5. Add salt, pepper and paprika in it and toss it
6. Spread chopped bell pepper, onion, tomatoes and corn on the top of the cheese on pizza base
7. Spread some more mozzarella cheese
8. You can cook it either in an open pan with lid or in a microwave
9. If you are cooking it in pan, make sure to cook it on low flame and keep checking that it is not burning
10. In microwave, you preheat oven to 350 degrees F. If there is an option of 'Pizza' in it press that or an option of Micro plus convection, select the same and set the timer to 5 minutes and keep checking occasionally
11. Once done, take it out carefully
12. Sprinkle Italian mix herb seasoning over it and serve hot.

Note : Don't overcook the pizza, so that vegetables remain crisp and crunchy.

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Punjabi Baingan Bharta

May 17, 2017, 7:39 am

≫ Next: How to make a whole wheat Oats Vanilla Pancake

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Recipe of Punjabi Baingan Bharta | Eggplant vegetable

Punjabi Baingan Bharta is a traditional punjabi flavorful vegetable which is prepared by roasting the baingan/eggplant on flame and simmered in onion & tomato based gravy in flavorful Indian spices which tastes wonderful with Indian flatbread. Baingan Bharta is simple yet flavorful. It is a perfect accompaniment for roti and naan.

The best part about Baingan Bharta is that the smoky aroma and flavor of baingan comes out nicely in this recipe. You can also roast the baingan in oven or in tandoor.

Lets start with the recipe :

Recipe Type : Lunch, Dinner
Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
20 minutes	10 minutes	30 minutes	Serves 3

Ingredients :

• 2 large eggplants
• 1/2 teaspoon cumin seeds
• 1 finely chopped big onion
• 1 teaspoon grated ginger
• 4 finely chopped cloves of garlic
• 2 chopped green chillies
• 4 tomatoes grounded/grated 
• Pinch of asafoetida (Hing)
• Pinch of red chilly
• Salt according to taste
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Oil

Preparation of Baingan Bharta  :

• Wash and pat dry the Baingan/eggplant.
• Roast Baingan/eggplant on medium flame or in oven
• You can turn and roast it from all the sides till you can smell the smoky flavor of roasted baingan.
• Roast it till it is evenly roasted from all the sides and let it cool down
• When it cools down peel the skin of the roasted baingan
• Take out the seeds from inside and wash the cooked eggplant
• Keep the cooked eggplant in a bowl and mash it with a hand or with a masher
• Heat oil in a non-stick pan and add cumin seeds in it
• Add hing in it till it splutter
• Add onions, garlic, ginger and green chillies in it
• Saute till onion turns light brown
• Add crushed tomatoes in it
• Let it cook on medium flame for few minutes 
• Add salt, red chilly, turmeric, garam masala and coriander powder in it
• Cook on low flame until it is cooked and dried
• Saute the tomatoes till the oil starts separating from the mixture
• Add mashed cooked baingan and cook it on low flame
• Keep mashing it with a spatula or masher until the onion tomato tadka is mixed properly with baingan. 
• Garnish with coriander leaves and serve hot with Indian flatbread.

You can check out glossary of Indian spices from English to Hindi with health benefits

How to make a whole wheat Oats Vanilla Pancake

May 19, 2017, 10:39 am

≫ Next: How to make Paneer Bhurji

≪ Previous: How to make Punjabi Baingan Bharta

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Recipe of whole wheat Oats Vanilla Pancake (without eggs)

Whole wheat oats vanilla pancake are fluffy, crispy and flavorsome healthy breakfast pancakes which have the health benefits of oats and flaxseed. It's a perfect breakfast for kids which they will enjoy and relish. The best part about these pancakes are that you can prepare them in jiffy.

You can customize this recipe by adding nuts, berries or any other flavor of your choice.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
10 minutes	10 minutes	20 minutes	6 pancakes

Recipe Type : Pancakes
Cuisine : Global

Ingredients for Pancakes :

• 3 tablespoon whole wheat flour 
• 1 cup milk
• 1/2 teaspoon Vanilla extract
• 1 banana
• 1/2 teaspoon sugar
• 1 teaspoon powdered oats
• 1/2 teaspoon flaxseed powder (optional)
• Butter

Preparation for Pancakes :

1. In a jar, mix whole wheat flour, milk, vanilla extract, sugar, oats, flaxseed powder
2. You can blend it in a paste with the blender or whisk it properly with a whisker till there are no lumps left
3. Sprinkle some butter on a not stick pan
4. Let the butter melt
5. With a measuring cup or ladle, pour 1/4 cup batter on the pan
6. If its thick from middle, you can spread it with a spoon
7. Let it cook on medium flame, when bubbles pop up and color changes
8. Carefully flip the pancake and cook until they are golden brown from both the sides
9. Let it cook on low flame for a minute, it will make the pancake crispy
10. You can garnish it with sprinkles and serve it with nutella

Note : If you eat eggs, you can add 1 raw egg into it.

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Paneer Bhurji

May 21, 2017, 8:04 am

≫ Next: How to make Masala cutlet in appam from leftover rice and vegetable

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Recipe of Paneer Bhurji | Dry Paneer Bhurji

Paneer burji is a popular north Indian flavorful vegetable which is prepared by crumbling the paneer/cottage cheese and simmered in onion & tomato based gravy in flavorful Indian spices which tastes wonderful with Indian flatbread. Baingan Bharta is simple yet flavorful. It is a perfect accompaniment for roti and naan.

The best part about this recipe is that it is quick and easy to make. It doesn't take much time to prepare. You can also serve Paneer burji with a parathas and a pickle. If you like eggs, you can replace paneer with eggs and can make egg bhurji.

Lets start with the recipe :

Recipe Type : Lunch, Dinner
Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
5 minutes	10 minutes	15 minutes	Serves 3

Ingredients :

• 200 grams Paneer/cottage cheese
• 1/2 teaspoon cumin seeds
• 1 finely chopped medium size onion
• 1 teaspoon grated ginger
• 3 finely chopped cloves of garlic
• 2 chopped green chillies
• 2 tomatoes grounded/grated 
• Pinch of asafoetida (Hing)
• Pinch of red chilly
• Salt according to taste
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Oil

Preparation of Paneer Bhurji  :

• Heat oil in a non-stick pan and add cumin seeds in it
• Add hing in it till it splutter
• Add onions, garlic, ginger and green chillies in it
• Saute till onion turns light brown
• Add crushed tomatoes in it
• Let it cook on medium flame for few minutes 
• Add salt, red chilly, turmeric, garam masala and coriander powder in it
• Cook on low flame until it is cooked and dried
• Saute the tomatoes till the oil starts separating from the mixture
• Add crumbled paneer and mix it
• Let it cook on low flame for a minute, till it is mixed properly
• Garnish with coriander leaves and serve hot with Indian flatbread.

You can check out glossary of Indian spices from English to Hindi with health benefits