Mix Veg Recipe

mix veg

There are many recipes of mix veg available and here is my version of this very healthy and delicious dish of mixed vegetables. I have taken purple cabbage but you can take white one. I have taken green capsicum but you can take yellow or red bell peppers. Similarly you can add or delete some vegetables as per your choice.
Recipe of mix veg
1 potato- peeled and cubed
1/2 cabbage (patta gobi/band gobi)- chopped
1/2 cup shelled peas (matar)- fresh or frozen
1/2 broccoli (green gobi) or cauliflower (gobi)- broken into florets
1 capsicum (shimla mirch)- chopped
1 carrot- peeled and cut into roundels
2 tomatoes- pureed
2 tbsp oil
Salt to taste
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp coriander powder
How to make mix veg
1. Out of the 2 tbsp oil, heat 1 & 1/2 tbsp oil in a kadhai or a pan and add cumin seeds. When they turn darker, add hing.
2. Add all the vegetables except tomato puree. Add salt and all the spice powders except garam masala. Give it a good mix.
3. Cover the lid and cook on a low heat till vegetables are tender, stirring occasionally.
4. Heat the remaining oil in a small pan and add tomato puree. Cook on a medium heat till oil begins to separate from the puree.
5. When vegetables are done, add tomato puree and garam masala and mix. Cook on a medium-low heat till all moisture evaporates. Turn off the heat and serve hot mix veg with roti, paratha, poori or naan.

Soya Chaap Curry Recipe

soya chaap curry

Soya chaap curry is a delicious gravy based dish which is not just tasty but also healthy. Soya chaap is made from soybean which is full of proteins. It looks like a non-vegetarian item but it's totally vegetarian.

Recipe of soya chaap curry

250 gms soybean chaap

2 big tomatoes

2 onions

4-5 cloves garlic

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp garam masala

1 tbsp cashew nuts

1 cup milk

2 tbsp oil

soya chaap sticks

How to make soya chaap curry

1. Boil soya chaap in an open pan for 5 minutes. Drain and squeeze out excess water.

2. Remove pop sticks from chaap and chop soya chaap into pieces.

3. Soak cashews in milk.

4. Puree tomato, onion and garlic in a blender.

5. Heat oil in a pan or a kadhai. Add tomato- onion puree in it.

6. Add salt and all the spices (except garam masala). Fry the masala till oil begins to separate.

7. Blend cashews and milk in a blender. Add it to the fried onion- tomato masala.

8. Add chopped soya chaap pieces and garam masala. Turn the heat to low and cook covered for  5 minutes. Serve hot soya chaap curry with roti, paratha or naan.

Kathal ke Kofte (Jackfruit Kofta Curry)

Kathal ke kofte is not something made commonly in Indian households but they taste good and worth giving a try. They are a nice change from regular vegetable dishes.

Recipe of kathal ke kofte

Kofte (dumplings)

300 gm kathal (jackfruit)

2 medium sized potatoes- boiled, peeled and mashed

2 tbsp besan (chickpea flour/gram flour)

Salt to taste

Chopped coriander leaves (cilantro)

2 green chillies- chopped

Oil to deep fry

Gravy

3 tomatoes

2 onions

4-5 garlic cloves

A small piece of ginger

1/2 tsp red chilli powder

1/2 tsp coriander powder

Salt to taste

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1 tbsp oil

How to make kathal ke kofte

1. Smear oil on your palms and remove outer hard covering of kathal. Chop kathal into small pieces.

2. Put kathal pieces and little water in the pressure cooker and cook to 1 whistle.

3. Drain out excess water and mash kathal with your hands. Remove seeds.

4. In a bowl, mix mashed kathal, potatoes and ingredients listed under 'kofte' except oil.

5. Make small balls from the mixture.

6. Heat oil in a kadhai (heavy bottomed vessel) on a medium heat and deep fry these balls till golden. Drain out on an absorbent paper. Also fry in batches. These are now called kofte or fried dumplings.

7. For the gravy, blend tomatoes, onions and garlic in a blender.

8. Heat oil in a kadhai or a pan and add cumin seeds. When they turn dark, add hing.

9. Add onion, tomato mixture in the oil and all the spices (except garam masala) and salt. Fry till masala begins to leave oil from sides.

10. Add 300 ml of water to the masala and let it come to a boil.

11. Add kofte to it and turn the heat to low. Cook covered for 7-8 minutes. Add garam masala and after 1 minute, turn off the heat. Garnish with coriander leaves. Serve kathal ke kofte hot with roti, paratha or puri.

Sookhi (Dry) Moong Dal

sookhi moong dal

This is among the simple and easy yet tasty recipes. What is the moong dal used in this recipe? It is split yellow moong dal or split skinless green gram. Sookhi moong dal is also known as sookhi dal amritsari. You can have this dal as a breakfast option or with your parathas or rotis.

Recipe of sookhi moong dal

1/2 cup moong dal (split yellow moong dal/mung dal)

3/4 cup water

Salt to taste

3 green chillies- chopped

1 tbsp ghee (clarified butter)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Juice of 1/2 a lemon

1/2 tsp turmeric powder

Chopped coriander leaves (cilantro) for garnish

How to cook sookhi moong dal

1. Wash moong dal, drain. Soak in water for 1/2 an hour. Drain.

2. Heat ghee in a pan and add cumin seeds. When they turn darker, add hing.

3. Add green chillies and sauté for 1 minute.

4. Add dal, 3/4 cup water, salt and turmeric powder.

5. Cook, stirring, moong dal till all water evaporates. Add more water if required, remembering that dal should not get mashed up.

6. Turn off the heat and mix in lemon juice. Garnish sookhi moong dal with coriander leaves.

Samosa Recipe

samosa

Who doesn’t love samosa and that too homemade fresh and hygienic samosa? It’s usually bought from shops but let’s make it today at home.

Recipe of samosa

For the outer covering

2 cups maida

1 tbsp oil

1/2 tsp salt

For filling

4-5 aloo (potatoes) - boiled, peeled and cubed

1/2 cup matar (green peas) - boiled

2 inch piece ginger - grated

2-3 green chillies- chopped

1/2 tsp cumin seeds

Salt to taste

Chopped coriander leaves (cilantro)

1/2 tsp amchoor

1/2 tsp garam masala

2 tsp coriander powder

2 tsp oil

Oil for deep frying

1. For outer covering of samosa, take maida in a bowl and mix in salt and oil.

2. Slowly add water and knead into stiff dough. Cover the dough and keep aside for 20 minutes.

3. For filling, heat 2 tsp oil in a pan and add cumin seeds. When they change colour, add ginger and green chillies. Sauté for 1 minute.

4. Add potatoes and matar. Add salt and all the spices. Also add coriander leaves. Roast for a while.

Your filling is ready to stuff inside samosa.

How to make samosa

stuffing inside the cone

5. Take some dough and roll into a thin round or puri.

6. Cut the puri  to make 2 halves. Run wet fingers along the edges.

7. Make a cone by joining and pressing.

8. Stuff potato-peas mixture inside the cone and seal the third side so that stuffing doesn't come out while frying. Similarly make rest of the samosa from remaining dough and potato mixture.

9. Heat oil in a kadhai and deep fry 3-4 samosas at a time on a medium heat. Fry till samosa turn golden brown. Drain on an absorbent paper and serve hot samosa with green chutney and sweet tamarind chutney.

Note- samosas will be fried on a medium heat. Also fry samosas in batches.

You can also add small pieces of paneer and kaju kishmish (cashews and raisins) to the stuffing. 

Dhaba (Roadside Eatery) Dal

dhaba dal

If you had a chance to travel on Highway in North India, then these dhabas are inescapable. Dhaba is nothing but roadside eatery where you can enjoy hot, spicy food at nominal rates. Dhaba dal along with tandoori roti is a must try for anyone eating in roadside dhaba. Dhaba dal is a combination of 3 dals or lentils.

Recipe of dhaba dal

1/2 cup urad dal chilka (split black gram with skin)

1/4 cup rajma (red kidney beans)

1/4 cup chana dal (Bengal gram)

3 medium tomatoes- chopped

2 medium onions- chopped

5-6 garlic cloves- chopped

2-3 green chillies- chopped

Salt to taste

1/2 tsp red chilli powder (cayenne pepper)

1 tsp cumin powder

1 tbsp oil

1 tbsp butter

1 tbsp kasoori methi (dried fenugreek leaves)

Chopped coriander leaves (cilantro) for garnish

1. Wash urad dal, chana dal and rajma. Drain and soak in enough water overnight or at least 6 hours.

2. Drain dals and pressure cook with enough water and salt for about 1/2 an hour or till tender.

3. Heat oil and butter together in a pan. Add garlic and sauté till light brown.

4. Add onion and green chillies and sauté till onion turn light brown.

5. Add red chilli powder and cumin powder and fry for 1 minute.

6. Add tomatoes and sauté till tomatoes turn soft and mushy.

7. Add dal and mix well. Add kasoori methi and coriander leaves. Cook on low heat for 10 minutes, stirring occasionally. Serve hot dhaba dal with roti or rice.

Urad Dal Pinni Recipe

urad dal pinni

Urad dal pinni is a traditional Punjabi sweet. Pinni is also made of atta or whole wheat flour but here I am sharing the recipe of pinni made of urad dal or black gram.

Recipe of urad dal pinni

1 1/4 cups dhuli urad dal (split skinless black gram)

1 1/2 tbsp besan (chickpea flour/gram flour)

1/2 tbsp atta (whole wheat flour)

2 1/2 tbsp sooji (semolina/rava)

3/4 cup khoya (mawa) - grated

1/2 cup ghee (clarified butter)

1 cup sugar

Chopped almonds (badam) and pistachios (pista)

1. Soak urad dal for 1 hour. Drain.

2. Grind urad dal to a fine paste adding minimum or no water while grinding.

3. Heat ghee in a kadhai/wok. Add besan, sooji and atta. Sauté for 5 minutes.

4. Add dal paste and sauté on low heat for about 1/2 an hour.

5. In the meantime, make syrup of 1 thread consistency by boiling sugar with 1/2 a cup of water.

6. Roast the almond pieces and set aside.

7. Add khoya to the dal mixture and cook for 5 minutes.

8. Add sugar syrup and cook till mixture dries up a little.

9. Turn off the heat leave the mixture to cool.

10. Shape the cooled down dal mixture into round or oval pinni. Garnish pinnis with almonds and pistachios.

Aloo Paratha (Potato Stuffed Indian Flatbread)

aloo paratha

Since hubby dear is a big fan of aloo paratha, it features regularly in our meals.  I try to make aloo paratha as thin and crisp as I can. Aloo ka paratha is the easiest to make stuffed paratha so newbies can also try their hands at it.

Recipe of aloo paratha/aloo ka parantha

Dough

2 cups atta (whole wheat flour)

1 cup water

1/2 tsp salt

Filling

4-5 medium aloo (potatoes) - boiled, peeled and mashed

3-4 green chillies- chopped

Salt to taste

Coriander leaves (cilantro) - chopped

Oil to shallow fry

1. In a bowl, add atta and salt. Slowly add water and knead atta into smooth dough (adjust the quantity of water as needed). Let the dough rest, covered, for 20 minutes.

2. Mix all the ingredients under filling to make aloo ka masala.

3. Pinch a ball (peda) out of dough and roll out into a 3 inch disk (dusting in dry flour as needed).

4. Grease this disk with the help of an oiled spatula or spoon. Place a portion of aloo ka masala at the center of this disk.

5. Gather the edges and reshape into a ball. Flatten this ball between your palms.

6. Roll out into a 5-6 inch paratha.

7. Heat a tava (griddle) and place this paratha over it (for the 1st parantha, grease the tava).

8. Cook the paratha from both sides applying oil. Cook till brown black specks appear on the surface of paratha. Remove from tava and serve aloo paratha with curd and pickle. Similarly make rest of the parathas with the remaining dough and alu mixture.

Bharwa Shimla Mirch (Potato Stuffed Bell Pepper)

baked stuffed bell pepper

I make bharwa shimla mirch both in an oven and a pan. Below, I have given recipes of both pan made stuffed capsicum and oven made stuffed bell pepper. They taste great any way you make them. I have taken green capsicums but if you take red and yellow bell peppers also, the dish will look very colorful indeed.

Recipe of potato stuffed baked shimla mirch

4-5 shimla mirch (capsicum/bell pepper)

3 medium potatoes- boiled, peeled and mashed

1 onion- chopped

Salt to taste

1/2 tsp red chilli powder

1/2 tsp cumin powder

1/2 tsp amchoor (dried mango powder)

1/4 tsp garam masala

Oil to grease and spray or a blob of butter

1. Mix all the above ingredients except shimla mirch and oil. Remove stalk and seeds of shimla mirch. Cut them into 4 quarters.

2. Stuff the potato mixture in these quarters.

3. Grease a baking tray and place bharwa shimla mirch on it. Spray oil or you can spoon some melted butter on them.

4. Bake them for about 30minutes at 250 degree C.  Keep checking in between so that they don’t burn. Serve hot baked potato stuffed bell pepper.

Or

You can also make them in a pan. For this remove stalks and seeds of shimla mirch and discard them. Heat 2 tsp oil in a non- stick pan and sauté onion. Add potato and rest of the spices and salt including 1/4 tsp turmeric powder. Roast the mashed potatoes. Take the potato mixture out of the pan and let it cool. Stuff this mixture into capsicum. Heat 1 tbsp oil in the same pan and place bharwa shimla mirch. Lower heat and cover the lid. Cook till shimla mirch are tender and brownish at places. While cooking rearrange the positions of shimla mirch in between so that capsicums are roasted from all sides.

bharwa shimla mirch

Kadai Paneer

kadai paneer

Kadai paneer or kadhai paneer is one of the dishes which need no introduction. It’s a delectable combination of Indian cottage cheese and capsicum.

Recipe of kadai paneer

250 grams paneer (cottage cheese/ panir) – cut into fingers

1 onion- chopped

1 tomato- chopped

2 medium shimla mirch (capsicum/bell pepper) – seeds removed and cut into strips

Salt to taste

3-4 cloves garlic (optional) - chopped

1/2 tsp black pepper powder (kali mirch)

1/2 tsp cumin powder

1/4 tsp red chilli powder (cayenne pepper)

1/2 tsp turmeric powder

1/2 tsp coriander powder

2 tsp kasoori methi (dry fenugreek leaves) – crushed by hands

1 tbsp oil

1. Heat oil in a kadai (wok/heavy bottomed vessel) and add onion. When it turns translucent, add garlic. Sauté for 1/2 a minute.

2. Add tomato, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, kasoori methi and salt. Mix well and fry till oil begins to separate.

3. Add capsicum and cook covered for 3-4 minutes.

4. Add paneer and mix well. Lower heat and cook covered for about 4-5 minutes. Serve hot kadhai paneer with naan or paratha and cucumber raita.

Microwave Palak Paneer (Spinach and Cottage Cheese Curry)

microwave palak paneer

It never fails to amaze me how quick and hassle free microwave cooking is and palak paneer in microwave is no exception. I also cook palak paneer on a stovetop. When I tried it in microwave, I found it to be equally tasty and easier.

Recipe of microwave palak paneer

400 gms palak (spinach)

150 gms paneer (cottage cheese)

3 green chilles - washed and caps removed

2 onions

3 medium tomatoes

1 inch piece ginger

Salt to taste

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp garam masala powder

1 tbsp oil

1/4 cup malai (cream of milk)

palak before microwaving

1. Remove stems of palak and retain the leaves. Wash palak leaves thoroughly under running water, drain. Chop them coarsely.

2. Grind together onions, tomatoes, ginger and green chillies to a smooth paste. Cut paneer into cubes. Set aside.

3. In a microwave safe bowl, place chopped palak leaves and cook covered for 2 minutes on a High. Take out and puree the cooked palak leaves.

4. In the same microwave safe bowl, place oil and add onion-tomato paste and all the spices and salt. Cook uncovered on a High for 3 minutes.

5. Add palak puree and mix. Cook uncovered for 5 minutes.

6. Add paneer cubes, malai and cook uncovered for 1 minute. Serve hot palak paneer with naan, paratha or rice.

Bharwa Tinda Recipe 2 (Stuffed Apple Gourd)

bharwa tinda

Earlier also I made a blog post about bharwa tinda but in this recipe stuffing is different. Here I have made bharwa tinda in Punjabi style using onion and ginger-garlic.

Recipe of bharwa tinda

300 gms or 7-8 small tinda (apple gourd/Indian baby pumpkin)

1 onion- chopped

2 tsp ginger-garlic paste

1/2 tsp cumin seeds

1/4 + 1/4 tsp turmeric powder

1 tsp coriander powder

1 tsp saunf (fennel) powder

Salt to taste

1/2 tsp amchoor (dried mango powder)

1/2 tsp red chilli powder

2 tsp +1 tbsp oil

1. Wash and wipe tinda dry. Remove both ends and scrape the skin of tinda.

2. Make '+' cuts on the tinda so that each tinda is slit into 4 without separating form the base.

3. For preparing the stuffing, heat 2 tsp oil in a pan and add cumin seeds. When they change color, add onion and ginger-garlic paste. Fry for few minutes.

4. Add salt, all the spices and 1/4 tsp turmeric powder. Mix and after few seconds, turn off the heat and let it cool down.

5. Stuff this masala into each tinda.

6. Heat 1 tbsp oil in the same pan and add 1/4 tsp turmeric powder. Add tinda and lower heat. Cook covered till tinda turn tender and slightly brownish from the base. Turn over and cook tinda from other side as well. Serve bharwan tinda hot with rotis.

Sirka wala Pyaz (Vinegar Onions)

sirka wala pyaz

Sirka wala pyaz is also known as vinegar onions or pickled onions. This is a very easy recipe and correct way to prepare sirka onions.

Recipe of sirka wala pyaz/ vinegar onions

10-12 small onions (pyaz)

1/2 cup white vinegar (safed sirka)

1/2 cup water

1 tsp salt

1 tsp sugar

1. Peel and wash pyaz. Pat dry on a kitchen towel.

2. Keep pyaz in a bowl and rub salt on them.

3. In a pan boil sirka, water and sugar. Turn off the heat

4. Pour sirka water over onions.

5. When sirka cools down, fill onions along with vinegar in a bottle and keep it in fridge. Sirka pyaz is fit for consumption after 1 day.

Methi Makki ke Veg Kababs (Fenugreek Flavored Cornmeal Patties)

methi makki ke veg kabab

These methi makki kababs were made on spur when me and my husband were experimenting in kitchen. To our surprise, they turned out so delicious that we want to make them again and again.

Recipe of methi makki ke veg kababs

1 cup makki atta (cornmeal/ maize flour)

1/2 cup chopped methi (fresh fenugreek) leaves

1 onion- finely chopped

1 inch piece ginger- grated

1/2 tsp red chilli powder

Salt to taste

1/2 tsp cumin powder

1/2 tsp garam masala powder

1 tbsp oil

Oil to shallow fry

1. Mix together above ingredients except oil to shallow fry.

2. Add enough water to knead into smooth dough.

3. Form small round kababs and shallow fry till golden brown from both sides. Serve hot methi             makki ke veg kababs with tomato sauce.

Kamal Kakdi aur Aloo ki Sabzi (Lotus Stem with Potato Curry)

kamal kakdi aur aloo ki sabzi

Kamal kakdi aur aloo ki sabzi is more of a Punjabi delight. It’s made more often in Punjabi households. They call it bhein. Kamal kakdi adds a variety to routine vegetables.

Recipe of kamal kakdi (bhein) aur aloo ki sabzi

2 medium kamal kakdi (bhein/ lotus stems)

2 medium potatoes (aloo) - peeled and cubed

2 onions

3 tomatoes- pureed

1 inch piece ginger

3-4 cloves garlic (optional)

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1 tsp coriander powder

1/2 tsp garam masala powder

Salt to taste

1 tbsp oil

1/2 tsp cumin seeds

1. Peel, wash and chop kamal kakdi into 1/2 inch pieces. Grind onions, garlic and ginger into a paste.

2. Place kamal kakdi along with water and salt in a pressure cooker and cook to 2 whistles. Drain the excess water.

3. In the same pressure cooker, heat oil. Add cumin seeds and let them change color. Add onion paste and sauté till light brown.

4. Add all the spices and salt and sauté for 1 minute. Add tomato puree and fry till oil begins to separate from the masala.

5. Add kamal kakdi and potatoes. Add 2 cups of water and close the lid of the cooker. Pressure cook to 4 whistles. Serve hot kamal kakdi aur aloo ki subzi garnished with coriander leaves with roti or paratha.

kamal kakdi aloo curry

Kala Chana Masala (Black Chickpeas Curry)

kala chana masala

I still remember when my mother used to make kala chana masala on Ashtami. She did not use onion and garlic as I have done since kala chana was for prasad along with puri. Kala channa curry or black chickpeas curry is a very nutritious and tasty dish. Kala chana is a rich source of protein and fiber. It's my favorite legume and I make it in curried or dry form that is sookhe kale chane whenever I get a chance.

Recipe of kala chana masala/ curry

1 cup kala chana (black chickpeas) - soaked overnight

3 tomatoes

1 onion

1 inch piece ginger

3-4 green chillies

2-3 cloves garlic

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp coriander powder

1 tsp chana masala powder

Salt to taste

A pinch of hing (asafoetida)

1 tbsp oil or ghee (clarified butter)

1. Place kala chana with enough water and salt in a pressure cooker and cook for 30 minutes or till chana is soft. Mash a handful of chana with your hands.

2. Grind together onion, ginger, garlic and green chillies to a paste. Puree the tomatoes.

3. Heat oil or ghee in a kadhai/ wok and add cumin seeds. When they turn darker in color, add hing.

4. Add onion paste and sauté till brown.

5. Add pureed tomatoes and all the spices. Fry till oil begins to separate from the masala.

6. Add kale chane along with the cooking liquid and mashed kala chana. Adjust the water level according to the consistency of the gravy that you want. Cook covered on a medium heat for 7-8 minutes. Serve kala chana curry with rice, roti or puri.

kala chana curry

Matar Mushroom (Mushroom and Green Peas Curry)

matar mushroom

This is a simple recipe of matar mushroom, not like that of restaurants but the way it is cooked at home. I try to blog about recipes which we can prepare and eat on an everyday basis with not much fuss.

Recipe of matar mushroom

200 gm button mushroom (khumb)

1 cup shelled peas (matar)

2 tomatoes- pureed

1 onion

2-3 cloves garlic (optional)

1 inch piece ginger

1 tbsp oil

1/2 tsp cumin seeds

3/4 tsp coriander powder

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/4 tsp garam masala powder

2 bay leaves (tej patta)

1. Mince together onion, ginger and garlic. Clean, wash and cut each mushroom into 4 pieces.

2. Heat oil in a pan and add cumin seeds and bay leaves. When they change color, add onion paste. Sauté till light brown.

3. Add tomato puree and all the spices and salt. Fry till oil start to leave the masala.

4. Add matar and mushroom. Add 1 cup water; cover the lid of the pan and lower heat. Cook for 10-12 minutes till mushrooms and matar are tender and you get the desired consistency of the gravy. Serve hot matar mushroom with roti or rice.

kadhi pakora

kadhi pakora

My mom makes the best kadhi pakora  have tasted and I still ask her to prepare it for me whenever I visit her place. I try to replicate her method and get good comments when I make kadhi. It’s simple and always yields satisfying results.

Recipe of kadhi pakora

Kadhi

2 cups sour curds (yogurt)

1/2 cup besan (gram flour)

1/4 tsp methi dana (fenugreek seeds)

1/4 tsp cumin seeds

A pinch of asafoetida

Salt to taste

3/4 tsp turmeric powder

1/2 tsp red chilli powder

1/2 inch piece ginger- grated

1 tbsp oil

Pakora

1 cup besan

1/4 tsp ajwain (carom seeds)

Salt to taste

1/4 tsp red chilli powder

Oil to deep fry

besan pakora for kadhi

1. For pakora, take besan in a shallow bowl and add ajwain by crushing between your palms. (This way carom seeds release their entire flavor). Add salt and red chilli powder.

2. Add water little by little, mixing, so that no lumps are formed. Add only that much amount of water so that the batter can be easily dropped by hand or a spoon. Beat it well till besan becomes lighter in color. Beating well is important to get light pakora otherwise they will be hard.

3. Heat sufficient oil in a karahi (heavy bottomed vessel). Drop small amounts of batter by your hand or a spoon. Fry on medium heat till they turn reddish brown. Drain on an absorbent paper.

4. For kadhi, mix together curd, besan, salt, turmeric powder, red chilli powder and 4 cups water. Beat well. You can also mix it with a hand blender or any other blender or food processor.

5. Heat oil in a karahi, add methi dana and cumin seeds. When they change color, add hing. Add ginger and fry for 1 minute.

6. Add curd mixture. Keep stirring till it comes to boil. Lower heat and simmer for about 25 minutes. If it is too thick, add 1 cup water and boil.

7. Add pakoras, give 1 boil and simmer on low heat for 4-5 minutes. Serve hot kadhi pakora with boiled rice.

Chole/ Chana Masala (Chickpea Curry)

chana masala

Besides other dishes like matar paneer, aloo ki puri, I made chana masala or chole for holi lunch. I
like eating chana with rice but today we ate it with puri. Here is my recipe of chana masala.
Recipe of chana masala
1 1/2 cups kabuli chana (chole/ chickpeas/garbanzo beans)
2 medium tomatoes
2 medium onions
2 small potatoes- boiled, peeled and cubed
5-6 cloves garlic
1 inch piece ginger
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin seeds (jeera)
2 bay leaves (tej patta)
3 black peppercorns (kali mirch)
3-4 cloves (laung)
2 black cardamoms (moti elaichi)
1 tsp amla powder (dried Indian gooseberries powder)
1 tsp chana masala powder
Salt to taste
A pinch of asafoetida (hing)
1 1/2 tbsp oil

chana masala

1. Soak kabuli chana overnight. Drain and put them in a pressure cooker with enough water and salt. Let
1 whistle come, then turn the heat to medium. Boil the chole for about 1/2 an hour in total.
2. Add dried amla powder and potatoes to the boiled chana and mix.
3. Mince onion, garlic and ginger to form a paste. Puree the tomatoes.
4. Heat oil in a karahi (heavy bottomed vessel) and add cumin seeds, bay leaves, cloves, black
peppercorns. Fry for 1 minute and then add hing.
5. Add onion paste and saute till brown. Add coriander powder, red chilli powder and chana masala
powder. Saute for 1 minute.
6. Add tomato puree and saute till oil begins to separate.
7. Add boiled chana along with the cooking liquid. Let it come to boil. Lower heat and simmer till much
of the water evaporates and you get thick gravy while stirring in between.

Note- Dried amla powder is added to get the blackish color. I add it to the boiled channa and not before
boiling since this is a sour powder and hinders with the boiling of chickpeas. If amla powder is not
available, you can add 2 tea bags and boil them along with chana. Discard them after boiling.
Since we are using 3 sour things i.e. amla powder, tomatoes and chana masala powder, take care not to
add any of these items in excess Otherwise chole will be too sour to taste.

Sweet Lassi (Indian Yogurt Drink)

sweet lassi

Lassi is a summer drink which originated from North India but is now popular all over India and abroad. There are many variations like sweet lassi, salty lassi and fruit lassi. Here, I am sharing the recipe of sweet lassi which really refreshes on a scorching day. If you are using full fat curd, you will have curd cream at the top. Reserve it to be added at the top of the lassi glass.

Recipe of sweet lassi

1 1/2 cups yogurt (dahi/ curd)

1 cup chilled water

5 tblsp sugar

1 tsp rosewater (optional)

Ice cubes

1. Blend all the above ingredients in a blender till smooth. Serve meethi lassi in a tall glass.