Sunday, May 24, 2009


Ingredients: For cooking Dal(Lentil)

1/2 cup Toovar dal

2 tbsp Mung Dal

1 tsp Methi seed(fenugreek seeds)

1/4 tsp Hing(asafoetida)

1/2 tsp Haldi(turmeric powder)

2 tsp Grated Ginger

2 Tomatoes

Ingredients: For Sambar

lime sized ball Tamarind

150 gms Safed petha(Bottle guard)

2 onions

Shevga (Drum stick), Cauliflower, Turai, etc.

1/4 cup fresh grated Coconut

Jaggery and salt as per taste

2 tbsp Green coriander

Ingredients: For tempering

3 tbsp oil

1 tsp Mustard seeds

1/4 tsp Hing

2-3 Dry red chillies

Few Curry leaves

1/4 cup finely chopped onion

1 tsp red chili powder

1/4 tsp Turmeric powder

3-4 tbsp Sambar masala


  1. Boil both dal with 2 cup water, methi seeds, hing, haldi, green chillies, grated ginger and chopped tomatoes. Cook till dal is done.
  2. Soak tamarind in 1/2 cup water for half an hour.
  3. Cut all the vegetables and boil in 3 cups of water till tender.
  4. Grind coconut to fine paste.
  5. Take oil throw in mustard seeds, hing, whole red chillies and curry leaves, fry. Then add finely chopped onion fry till golden brown. Put red chilly powder, turmeric and sambar masala fry for a minute. Add cooked dal, tamarind paste, boiled vegitables, grinded coconut paste, salt, jaggery and coriander leaves. Add boiled water to it as needed, boil for 5-7 minutes.

Saturday, May 23, 2009

Malai Kofta


For Kofta (Makes 6 Koftas)

2 Big size Potatoes
2-3 Tbs. Cornflour
1/2 Tsp. Salt
Oil for frying Kofta's

For Stuffing Kofta

125 gms grated Paneer(Cottage Cheese)
50 gms Unsweetened Mawa(khoya)
1 tbs. Cashew nuts (broken in small pieces)
10-12 kishmish(raisins)
1 tsp Black Pepper Powder
Salt and Sugar as per taste

For Grinding

Boil 2 big red onion in water for 2 to 3 minutes, drain and keep aside.
Soak 10-15 Cashew nuts, 2 tbs Poppy seeds(khuskhus) and 1/2 tsp Sesame seeds(til) in 1/2 cup milk for 15 minutes.
2-3 green chillies
5-6 Garlic cloves
1 tsp grated Ginger
2 tbsp Curd

For Gravy

2 tbsp Ghee(Clarified Butter)
1 inch piece Cinnamon(dalchini)
2-3 Cloves(lavang)
3-4 Green Cardamom
3 tbsp Thick Cream
Salt and Sugar as per taste

For Garnishing

Fresh Thick Cream and Cherries.


  1. For making Kofta boil and peel Potatoes. Grate the boil potatoes, add 1 tbsp Cornflour and mix it well, if the mixture is wet add more cornflour to it. Make a smooth mixture(no lumps)
  2. Mix well all ingredients for stuffing. Divide the mixture into 5-6 portions. Take each portion on the palm of your hand, flatten it to make a disc shape and place on it some stuffing mixture and make kofta. Roll them in remaining cornflour and fry them in oil till they are pinkish in color.
  3. Grind all the grinding ingredients to a fine paste.
  4. For making gravy heat 2 tbsp Ghee in a kadai or wok add cinamom, cloves and green cardamom add grounded paste to it fry for some time when the paste starts leaving oil add sugar, salt, cream and add 1/2 a cup of water, make gravy let the gravy simmer for 5-8 minutes.
  5. While serving place the fried koftas , in a serving bowl and just before serving pour hot gravy over these. Garnish it with some some fresh cream,cherries and chopped coriander leaves.

Tuesday, May 19, 2009

Dabeli Masala

For someone who loves food and enjoys cooking, there can be no greater pleasure than that of using his own Homemade Masala. Here is a recipe for Dabeli Masala which is the key ingredient for Kacchi Dabeli a famous street food of Gujarat. This Masala Recipe is not known to many, it is made by few commercially selling Masala manufacturers like Kapol and some other in Gujarat. Try this Masala and you will get the original taste of Kacchi Dabeli. You can multiple the quantity of this ingredients and can store in bottle for further use. The dish is suddenly infused with this Masala.

Ingredients :
  1. 4 Dried Red Chillies
  2. 1 Tsp. Whole Cloves
  3. 1/4 Tsp. Mace (Jaifal) powder
  4. 1/2 Tsp. Fennel Seeds
  5. 1/2 Tsp. Black peppers
  6. 3 Whole Star Aniseed
  7. 2 Bay Leaves
  8. 1 Black Cardamom
  9. 1/2 Tsp. Dry Ginger Powder
  10. 1/2 inch Cinnamon (Tuj)
  11. 1/4 Tsp.Turmeric Powder
  12. 1/2 Tsp. Whole Coriander's

Grind all the above ingredients in a grinder to a fine powder.

Thursday, May 14, 2009

Jeera Rice(Pulao)

Ingredients :
1 cup basmati rice(long grain)
2 bay leaves
3 cloves
8 whole black pepper corns
1 black cardamom
1 1/2 teaspoon cumin seeds
2 cups water
1 tablespoon oil and salt to taste.

  1. Wash the rice and drain the water completely.
  2. Now soak the rice in drinking water for fifteen minutes.
  3. Take a pot and pour the oil and bring to heat. Once it’s hot add the cumin seeds, bay leaf, cardamom, cloves and black pepper. Sauté till the cumin turns golden brown.
  4. Add the rice and salt and mix well. Now pour the water and bring to boil. When the oil begins boiling simmer and cover with a lid and cook. Keep checking or keep the lid partially open. When the water is absorbed by the rice completely it will begin giving a nice smell.
  5. Remove from flame and serve hot.

Curd Rice, Thayir Sadham


1 cup cooked rice
2 cups plain curd(yoghurt)
1/4 cup milk
2 green chillies
1 inch ginger
2 tablespoons grated coconut
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon channa dal
few coriander leaves
few curry leaves
2 tablespoons oil and salt to taste.

  1. Finely chop the green chillies, ginger and coriander separately and set it aside.
  2. Now take a frying pan and pour the oil. Bring to heat and when the oil is very hot add the mustard and let it crackle.
  3. Next add the urad dal, channa dal and curry leaves and sauté till the ingredients turn brown. Put the green chillies, coriander and ginger and sauté till they are cooked.
  4. Turn off the flame and add the cooked rice. Add the salt and grated coconut and mix well.
  5. Add the curd and milk ten minutes before serving. If you want curd rice while traveling or to send it to school then pour two cups of milk and quarter cup curd. By the time you eat it all the milk would have turned into curd. Garnish with pomegranate seeds, grapes or grated carrot

Tuesday, May 12, 2009

Paneer Butter Masala

Paneer - 200 gms
Tomatoes (ripe) - 500 gms
Onions (medium) - 2
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Cashew paste - 2 tbsp
Garam masala powder - 2 tsp
Butter - 4 tbsp
Kasuri methi - ½ tsp
Fresh Cream - 75 ml


1. Boil tomatoes, de-skin and puree.
2. Chop half an onion and boil the rest for 10 minutes before making a paste.
3. Cut the paneer into rectangles or squares.
4. Heat 3 tbsp of butter in a pan, add chopped onions and sauté till brown.
5. Add onion paste, ginger and garlic paste. Saute for 3 minutes. Add Cashew paste.
6. Add garam masala powder and stir well.
7. Add tomato puree, crushed kasuri methi and salt. Stir.
8. Add cut paneer and simmer for 3 minutes.
9. Remove from fire, stir in remaining butter and fresh cream leaving a little aside for garnishing.
10. Garnish with fresh cream and coriander leaves.
Note: Add water if you want a thinner gravy. Chicken makhanwala and vegetable makhanwala can be made using the same recipe. Substitute paneer with chicken tikka or boiled vegetables.

Tuesday, May 5, 2009

Butter Naan

3 cups - all purpose flour
1 tsp - active dry yeast
2/3 cup - warm water
1/2 tsp - sugar
1/2 tsp - kalonji (onion seeds - optional)
1 to 1/2 tbsp - butter
few springs cilantro, chopped
salt to taste


  1. Mix yeast, water and sugar in a bowl and whisk until the yeast has dissolved. Set aside for 5 min.
  2. Sift the flour and add the rest of the ingredients except 1 tbsp - butter and mix well.
  3. Make a well in the center and add the yeast mixture.
  4. Set aside in a bowl and cover it with damp kitchen towel or plastic warm and keep it in a warm place until doubled in size - approx 2-3 hrs depending upon the region you are in.
  5. Now knead the dough for 5 more min and then divide the dough into small balls.
  6. Roll them with a rolling pin dusting with flour as and when required to avoid it sticking.
  7. Shape it into an oblong. Set the Oven settings to broiler (in case you dont have Tandoor) and then place the Naan on a baking sheet, top the naan with some butter and put it inside the broiler.
  8. The minute dark spots start appearing on the top, turn and repeat the procedure.
  9. Serve immedietely with any gravy of your choice.

Friday, May 1, 2009

Lobia curry


2 cups Lobia (Black Eye Beans)
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger peeled and chopped
1/2 tsp cumin seeds
1 medium tomato, chopped
coriander leaves to garnish.


  1. In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.

  2. Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.

  3. Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.

  4. Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.

  5. Mixture should be soupy.

  6. Garnish with finely chopped coriander and serve hot with phulkas.