Tuesday, August 12, 2014

Pasta with mushrooms and cherry tomatoes

250 grams cherry tomatoes (halved)
500 gms button mushrmooms (sliced)
1-2 cloves garlic (minced)
lemon juice
zest of a small lemon
3 tbsp extra virgin olive oil
1 tsp oregano
1 tsp black pepper
a handful of chopped flat leaf parsley
salt to taste
700 gms small pasta (penne or macaroni)
red chilli flakes - garnish
parmesan cheese - garnish

1. Cook the pasta as per instructions on the box. I prefer the pasta to be soft but al dente.
2. Heat the olive oil in a fry pan on medium heat. Add sliced mushrooms, salt, pepper and saute them till soft and tender
3.Once the mushrooms are cooked add minced garlic,lemon zest,oregano,cherry tomatoes.Adjust the seasoning if needed. Add some lemon juice.
4.Toss the pasta and mix well.
5.Garnish with red chilly flakes, parmesan cheese and a drizzle of extra virgin olive oil.

Paneer Palak

1 1/2 cups pureed spinach
500 gm paneer-cubed and lightly fried
1 tbsp oil
1 tsp cumin seeds
1 tsp finely chopped ginger or paste
1 tsp finely chopped garlic or paste
1/2 cup onions-grated
1 cup tomatoes-chopped fine
salt to taste
1/4 tsp garam masala
1/2 tsp red chilly powder
1 tsp coriander powder


1.Remove the stems and wash spinach thoroughly in running water. Blanch in salted boiling water
for two minutes. Refresh in chilled water.
2.Squeeze out excess water. Grind into a fine paste. Cut the paneer into one inch by one inch by
half inch pieces and keep aside.
3.Heat oil and add cumin, when it splutters, ginger and the garlic (chopped or paste), and saute
till a light brown about 1 minute.
4.Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat.
5.When fat separates, add the salt, garam masala, coriander powder and the red chilly powder.
and stir till well mixed.
6.Add spinach puree and saute for 2-3 minutes and add paneer.
Turn around a few times and serve hot.
Serve hot with rotis, naan or jeera rice.

Saturday, January 25, 2014

Matki Vada


1 cup matki (moth beans) soaked in water and cooked aldente (almost cooked)
1/2 inch ginger
1-2 green chillies
2-3 pods garlic
1/4 tsp turmeric
1 tsp dhaniya jeera powder
1 chopped onion
2 tbsp besan
Salt to taste
Oil for frying


- Grind coarsely the cooked matki along with green chilly, ginger and garlic.
- Remove the mixture in a plate and add the onion, besan , turmeric, dhania jeera powder and salt.
- Make medium sized pattice.
- Shallow fry on medium heat until golden brown.

Serve hot with green chutney and ketchup.

Amritsari Aloo ke kulche


For the dough :

250 gms  Maida (Flour)
1 tbsp dahi (curd)
1/2 tsp Salt

- Mix all the above ingredients and knead to make a soft dough.
- Cover the dough with a damp cloth and keep the dough aside for an hour.
- After an hour knead the dough again. Make 8 equal portions of the dough. Cover and keep aside.

For the filling :

2 big boiled potatoes
1 finely chopped small onion
a little coriander
a little grated cauliflower
1 teaspoon red chilly powder
3/4 tsp garam masala
1 green chilly finely chopped (optional - only if you like it really hot!!)
Salt to taste

- Mash the potatoes.
- Add all the above ingredients.
- Mix well. Make 8 equal portions and keep aside.

Stuffing the kulchas:

- - Take one portion of the dough and flatten it with your fingers.(Use dry flour if you feel the dough is sticky and you are finding it difficult to flatten the dough.)
-- Now, place on portion of the potato stuffing in the center.
-- Fold the dough from all sides to make a smooth ball. 
-- Spread some flour (maida) on the kitchen top or chakla and roll gently to make a circle. (Alternatively, you can also pat stuffed ball and make a circle out of it)

To cook the Kulchas:

In an oven:
- Preheat the oven at 220 degree C/425 deggree F/Gas Mark 7 for about eight minutes. 

To make the Kulchas in a pressure cooker: ( Like we make it a home ...in India) 

- Heat the pressure cooker.

- Dip the fingers in a little water and moisten one side of the kulcha. Press the moist kulcha onto the inner wall of the pressure cooker. (Make sure the kulcha is moist enough to stick to the cooker.)

-Place the cooker upside down over an open flame to make a kind of tandoor. Cook on high heat for two to three minutes, lower the heat and cook for two to three minutes more. 

Maanh ki Daal ( Dal Makhni)


Urad saboot - 1/2 cup
Rajma - 1 tbsp
Chana dal - 1 tbsp
Water - 2 glasses
Salt to taste
Onion - 1 medium
Garlic 2-3 flakes
Ginger 1 inch
1 medium tomato
2-3 green chillies ( as per taste)
Cream - 1 tbsp
Jeera - 1tsp
Rai - 1 tsp
Methi dana - 1 pinch (15-20 seeds)
Ajwain - 1/2 tsp
Turmeric - 1/2 tsp
Ghee - 1 spoon
Hing (Asafoetida) - 1/8 tsp

1. Soak (preferably in a pressure cooker) overnight urad saboot, rajma, chana dal in 2 glasses water with salt to taste.
2. In the morning keeping the cooker on Sim (low) gas cook the dal for about 1/2 and hour (or 10-12 pressure cooker whistles)
3. Grind together onion, tomato, ginger,garlic, green chillies and cream to a fine paste.
4. Heat ghee in a pan add rai ( after rai crackles ....turn the gas low and then add the other ingredients) jeera, methi dana, ajwain turmeric. Give it a quick mix.
5. Now add the grind onion-tomato paste. Cook till the paste leaves oil.
6. Add the cooked urad saboot, rajma and chana dal. Leave the dal to simmer for about and hour, stirring at frequent intervals.

Garnish with a swirl of cream and a little corainder leaves. Serve hot with rice or naan.

Wednesday, November 27, 2013

Moong saboot

50 gms Moong ( whole green gram)
8 tablespoons water
½ inch ginger (finely chopped)
½ teaspoon turmeric
¼ teaspoon red chilly powder
1 teaspoon ghee
1 teaspoon jeera
½ teaspoon garam masala
Salt to taste


  • Wash the moong.
  • Add water, salt, ginger and turmeric.
  • Leave it aside for an hour.
  • After an hour keep the moong in a pressure cooker and cook it for 1 whistle.
  • Open the cooker after 10 minutes.
  • Remove the moong in a serving bowl and add the tadka.
  • Heat ghee in a small pan add jeera and garam masala to it.
  • Pour it over the cooked moong.

    Serve hot with rice.

Monday, July 8, 2013

Mix Veg Pakoras


100 grams cauliflower , cut in small pieces
1 medium onion, chopped
1 medium potato, diced into small pieces
few sprigs coriander finely chopped ( optional)
1 green chilly, finely chopped
1 tsp red chilly powder
1/4 tsp turmeric
1 heaped tsp cumin-coriander powder ( dhania jeera)
a pinch of ajwain (carom seeds / bishop's weed) (optional)
1 - 1 1/2 cup gram flour (besan)
1 tbsp flour (maida)
salt to taste
oil for frying


1. Wash and chop cauliflower, onions and potatoes in small pieces.
2. Add green chilly, coriander sprigs to the chopped vegetables.
3. Add gram flour, plain flour (maida), red chilly powder, turmeric, cumin-coriander powder, carom seeds and salt. Add enough water to make a thick smooth batter.
4. Heat oil in a medium size pan. The pan should be filled with 1 1/2 inches oil.
5. Drop spoonfuls of batter in the hot oil. Fry pakoras in small batches. It takes 4-5 minutes to fry. Turn over the pakoras occasionally.
6. Fry till golden brown.
7. Serve hot with mint and coriander chutney .

 1) Oil check : Let the oil heat for 4-5 minutes. Put a small drop of batter in the oil. The batter should come up immediately but is should not change color to brown. If it becomes brown then the oil is too hot.
2) Adding flour (maida) makes the pakoras crispier.

Tava Mushrooms

Another favourite from www.tarladalal.com


400 gms fresh mushrooms (khumbh)

1 tbsp plain flour (maida)

2 onions , grated

2 large tomatoes

2 medium capsicum, 1/2 inch julienns

1/2 tsp garam masala

1 tsp chilli powder

1 tsp coriander-cumin seeds (dhania-jeera) powder

1 tbsp dried fenugreek leaves (kasuri methi)

3 tbsp oil

salt to taste

For The Ginger-garlic Paste

12 mm (1/2") piece ginger (adrak)

3 to 4 cloves of garlic (lehsun)


1 tsp readymade ginger garlic paste

For The Topping

2 tbsp chopped coriander (dhania)


1.Wash the mushrooms and cut in halves. Sprinkle the flour and keep aside.

2.Heat the oil and fry the onions till brown. Add the ginger-garlic paste and fry again.

3.Add the garam masala, chilli powder and coriander-cumin seed powder and fry again.

4.Prepare tomato puree by putting the tomatoes in hot water for 10 minutes and then grating into a pulp.

5.Add the tomato puree and fry again.

6.Add the mushrooms, kasuri methi and salt and cook for a few minutes. Sprinkle a little water while cooking.

  Serve with hot rotis or make a wrap with some salad leaves, sour cream and the mushroom curry.  

Sunday, June 17, 2012

Kadhai Paneer ( Serves 2-3)

Inspired by Tarla Dalal's Kadhai Paneer.


Paneer 250 gms
Onion - 1 medium size
Green chillies - 2-3
Garlic 2-3 cloves
Ginger - 1 inch peice
Tomatoes - 2-3
Red chillies ( Kashmiri) 2
Coriander seeds - 1tsp
Capsicum - 2 medium size
Sugar 1tsp
Oil 1 spoon
Turmeric - 1/2 tsp
Garam masala - 1/2 tsp
Jeera dhania powder - 1 tsp
Kasuri Methi - 1 tsp


1. Grind onion and garlic cloves together to make a thick paste.

2. Grind together tomatoes, green chillies and ginger to a fine paste.

3. Pound together the red chillies and coriander seeds and keep aside.

4. Dice the paneer and capsicum.

5. Heat oil in a pan and add the onion-garlic paste. Fry till it turns pink.

6. Now add the tomato paste and saute till it leaves oil. It takes about 3-5 minutes.

7. Add the turmeric, garam masala and jeera dhania powder, salt and sugar, red chilly and coriander powder. Mix well.

8. Add the capsicum and let it cook for 2 minutes. Add a little water if required.

9. Add the paneer and gently toss it.

10. Take kasuri methi. Put in on a hot gridle for a few seconds. Remove it from the gridle. Take it in your palms and crush it. Add this to the gravy.

Serve with  hot rotis.

Thursday, October 13, 2011

Coconut Chutney


1 cup coconut (grated)

4-5 green chillies

sugar (to taste)

salt (to taste)

fresh coriander a handful

1-2 tsp lemon juice

1tsp oil

8-10 curry leaves

1 tsp mustard seeds

1 tsp white urad dal

pinch of hing

1 kashmiri whole red chilly


In a mixer add coconut, green chillies, salt, sugar, coriander and make a thick paste. Remove this in a bowl and add the lemon juice.

For the tadka:

Heat oil, add the mustard seeds. When the mustard seeds begin to crackle add urad dal, hing, curry leaves and kashmiri whole red chilly.

Pour over the chutney and mix well.

Sevaicha Upma (Vermicilli Upma)


1 cup sevai (vermicilli)

1/4 cup coconut (grated)

1/2 inch ginger (grated)

2-3 green chillies (chopped)

8-10 curry leaves

1 tsp ghee

1tsp jeera/mustard

1 tsp sugar

salt to taste

coriander leaves (garnish)


1. Heat ghee in a kadhai , add ginger and saute it, add jeera. After the jeera crackles, add the curry leaves and chopped green chillies. ( I prefer big peices of chilly ....so I don't accidentally bite into it)

2.Add the vermicilli and stir it till it gets brown ( do this on a low or med flame so it doesn't become charcoal).

3. Add the coconut, salt and sugar. Add enough water to cover the vermicilli. Cover and cook for 2-3 minutes. Garnish with fresh coriander and coconut chutney.

Tip : You can also add sev or bhujia while garnishing.

Shengdanyachi chutney


2 tbsp peanut powder (Shengdanyache koot)

1 tsp red chilly powder
1 tsp jeera
1 tsp powdered sugar
salt to taste


1.Dry roast jeera in a pan, when the jeera changes color and you can smell the aroma it is ready to be pounded to a coarse powder. Make the powder and keep it aside.

2.In a bowl mix all the ingredients.

To be served as an accompaniment with thalipeeth, batata wada etc.

Thursday, June 16, 2011

Shengachi Amti - Drumstick Curry (From my Mom's kitchen)


Drumsticks (Shenga)2-3
3/4 cup coconut scraped
1/2 tsp methi dana(fenugreek seeds)
1/2 tsp mustard seeds(rai)
hing (to taste)
Tamrind paste 2 tbsp
1/2 tsp turmeric
2 tsp red chilly powder
1/2 tbsp rice flour
1/2 tbsp oil
jaggery about size of a small lemon


1.Peel the drumsticks and cut into 2 inch peices. Wash well and keep soaked in a bowl of water.
2.Grind together the coconut, 1/4 mustard seeds(rai) and 1/4 methi dana(fenugreek seeds)alongwith half tbsp rice flour to a fine paste and keep aside.
3.For the tadka, heat oil in a thick bottomed vessle eg:kadai add the remaining 1/4 tsp mustard seeds, 1/4 tsp methi dana and hing.
4.Put the drumstick peices and add a cup of water. Cover and cook till the drumsticks are cooked.
5.Add the turmeric, red chilly powder, tamrind paste, jaggery,salt and bring it to a boil. Let it boil for 5 minutes approximately.
6.Add the ground coconut mixture and let the curry come to a boil. Switch of the gas immediately.

Serve with hot steamed rice.

Tip: Same curry can be made with Raw mango (kairi).