Rajma (Red Kidney Beans) Masala

On sunday I try to make recipes which my husband likes the most. So I made today one of his favorite Rajma Masala.

To make Rajma Masala you will need :-

1-1/2 cup of rajma boiled 

1 teaspoon garam masala

1 teaspoon red chilly powder

1/4 teaspoon turmeric powder

Salt to taste

1 teaspoon cumin seeds

1 teaspoon cumin coriander powder

2-3 curry leaves

3-4 tablespoon oil

Water as needed

1/2 cup onion chopped

1/2 cup tomato chopped

2-3 cloves of garlic chopped

Take a bowl and soak rajma for about 3-4 hours. Take out water about and add new water  about 4 cups and pinch of salt and pressure cook for about 7-8 whistle (adjust as per your pressure cooker). Allow it to cool down. Take a pan and add oil to it. When the oil is warm then add cumin seeds and when it gets crackle add curry leaves to it. Be careful so that it does not splutter. Add chopped onion to it and saute till it get cooked. Add chopped tomatoes and garlic and saute it till it gets cooked. Add all the spices and mix well. Add boiled rajma to it and mix well.

Serve hot with roti or paratha.

Roti Atta (Dough)

Today I would like to share with you my experience when I came to United States. Here the whole wheat flour available is such that I was just not comfortable in my earlier days, say about 1-2 months. Then I found the secret to make roti atta as India by experimenting various things and methods. 

For making Roti Atta you will need :_

3 cups of whole wheat flour ( I used sujata whole wheat flour)

1/4 teaspoon salt (optional)

1 tablespoon oil

1-1/4 cup lukewarm water

Take a bowl and add whole wheat flour and salt and mix well. Then slowly add half cup water while mixing the whole wheat flour. Add water as needed and make  not too soft dough nor too hard dough,  don't make it so soft that you find it difficult while rolling. Apply oil on dough and knead is again. Allow it to rest for atleast fifteen minutes covering the lid before making roti.

Sometimes I feel lazy so I make roti dough for 2 days and store in refrigerator in airtight container immediately after making dough, if I am using it next day. It stays good for the next day too and saves your time.

Instant Chocolate Cup Cake with Cream Cheese Frosting

Festival season is still continuing and I thought of making something different from traditional sweet, so I thought of making cup cake!!!

When you have to serve large amount of people as dessert this serve really good as each one have their own individual portion and you don't have to worry about serving the guest. I have skipped eggs and substituted with evaporated milk.

For making Instant Chocolate Cup Cake with Cream Cheese Frosting you will need :-

1 packet of Pillsbury Cake Mix

1 tin of evaporated milk

Oil quantity as shown on cake mix packet

Cup cake liners

Butter spray

Cream Cheese 1 packet (softened)

Zip lock bag

3-5 tablespoon sugar

Make cake batter as directed on packet. Arrange cup cake liners on the cup cake molded tray. Spray butter spray on each of them properly and then pour the cake batter uptil half. Bake it as directed on cake mix packet. Allow it to cool down. 

Take a bowl and add softened cream cheese and sugar and mix well. Fill it in ziplock bag and then one one corner cut it and make a cone shape. Design as per your choice. Serve your near and dear ones these goodies................

Instant Marble Cake

Today I am going to share with you instant marble cake with ready made cake mix. I am not eating eggs so instead of eggs I used evaporated milk and made this cake. I have used Pillsbury Cake Mix.

For making Instant Marble Cake you will need :-

 1/2 packet of  Pillsbury Chocolate cake mix

1/2 packet of Pillsbury Vanilla cake mix

1 tin of evaporated milk

Oil as needed (as shown on packet)

We have to make cake by using two cake mix so make cake mix separately. For one packet I use one tin of evaporated milk so for half of chocolate and half of vanilla you will need 1 tin equally dividing in each cake mix. Add oil as per one package by equally dividing in both cake mix. 

Take a cake mix tray and grease it with butter then first pour choclate cake mixture. Then add vanilla cake mixture. Do turn by turn till it gets filled. After that tap little bit to make it even. Take a toothpick and make a swirl pattern till bottom. Bake it as directed on cake mix packet. Allow it to cool down and serve to your loved ones.....

Green Chilly Instant Pickle

Days are getting colder, but not too much in California..... I like to have green chilly pickle in my menu during dinner in winter time. So today I made my very small batch of just 3-4 days and though to share with you.

For making Green Chilly Pickle you will need :-

4 green chillies 

1/4 teaspoon lemon juice

1/2 teaspoon mustard seeds flakes (rai na kuriya)

Salt to taste

1/4 teaspoon oil

Pinch of turmeric powder

Take green chillies and wash it properly. Remove the stem of it. Slit in between and make small pieces out of it. Add all the other ingredients and mix well. Cover it with lid and store in refrigerator. 

Use after one day so that all the flavors gets mixed in it. Always keep this in refrigerator as it has very little oil in it.

Pickled Salad

I am food lover. I try to make different dish with the same ingredients. Today I tried with pickled salad and though let me share with you. This is very simple and easy recipe with just 4 ingredients and that also too spicy!!!!

To make Pickled Salad you will need :-

1 cup diced cucumber (peeled)

1/2 cup diced tomatoes

1/4 teaspoon sour pickle masala (available in Indian grocery store)

Salt to taste

Take a bowl and add cucumber, tomatoes and pickle masala. Adjust pickle masala quantity, the amount you can handle spice in it. Add salt as per your taste.  Mix well and serve.

You can also add carrot, cabbage, beetroot, etc if you like.

Palak Panner (Homestyle)

I like to make my food by adding and deleting ingredients which my family likes. I prefer to make it simple although tasty. I made Palak Panner homestyle by adding tomatoes in it and by deleting cashew paste.

To make Palak Panner you will need :-

3 cups of palak (spinach) puree

1-1/2 cup of puree of mix of onion and tomatoes (equal proportion of each)

2 cloves of garlic

1 tablespoon red chilly powder

1/4 teaspoon turmeric powder

1 teaspoon coriander cumin powder

Salt to taste

3-4 tablespoon oil

1/2 tablespoon cumin seeds

Water as needed

1/2 teaspoon garam masala

1 cup panner diced

Take a pan and add oil to it. Add cumin seeds and allow it to crackle. Add onion and tomatoe puree to it. Allow it to cook little bit. Add palak puree and mix well. Cover it with lid and stir in between till it gets cooked properly. Add all the spices and panner to it. Mix well and allow it to blend in gravy. 

Do try this homestyle recipe and you will love it as it suppress bitterness of palak without adding cashew.

Serve hot with naan, roti or paratha.

Cabbage Peas Subji

I make simple subji although trying with new combination for my lunch or dinner. Today I am sharing you cabbage peas subji.

To make cabbage peas subji you will need :-

2 cup of chopped cabbage
1/4 cup peas
2-3 tablespoon oil
1/4 teaspoon turmeric powder
1/2 teaspoon cumin and coriander powder
1 teaspoon red chilly powder
Salt to taste
1/4 cup mustard seeds

Take a pan and add oil to it. Add mustard seeds and allow it to crackle. Add chopped cabbage and peas to it. Saute it. When it gets cooked add all the spices and mix well. Serve hot with roti or paratha.

Peas and Corn Handvo

I have shared earlier fenugreek handvo and spinach handvo. Today I came up with new variety i.e. peas and corn handvo.

For making Peas and Corn Handvo you will need :-

1 cup handvo flour

1 cup blanched peas and corn

Salt to taste

2-3 tablespoon ginger chilly paste

1 cup yogurt

Water as needed

1/2 teaspoon turmeric powder

1/4 teaspoon red chilly powder

1 teaspoon sesame seeds

6-7 tablespoon oil

2-3 teaspoon sugar

1/2 teaspoon mustard seeds

Soak handvo flour with yogurt and ginger chilly paste for about 5-6 hours. Add water as needed to make batter little liquidy. After 5-6 hours add all the spices except mustard seeds and sesame seeds.Take a frying pan and add oil to it. Heat the oil and add mustard seeds to it. Add sesame seeds, be careful they will splutter. Pour handvo mixture and cover it with lid and cook one side till it gets brown or cooked properly. Flip it over and cook another side.

Serve hot or at room temperature with chundo or chutney.

Corn Cauliflower and Spinach Subji

I like to try with different combination of subji. I tried with corn and cauliflower and spinach with that. I made it little simple for my everyday dinner.

For making corn, cauliflower and spinach subji you will need :-

1 cup of cauliflower florets
1 cup chopped spinach
1 cup corn kernels
Salt to taste
1/4 teaspoon mustard seeds
1/4 teaspoon turmeric powder
1/2 teaspoon coriander and cumin powder
1/2 teaspoon red chilly powder
1-2 teaspoon oil
Water as needed

Take a frying pan and add oil to it. Add mustard seeds when oil gets hot and allow it to crackle. Add cauliflower and corn kernels to it. Saute it for about 1-2 minutes. Cover with lid. Allow it to cook little bit. Then add spinach to it and then mix well and cover it with lid and allow it to cook. Add water 2-3 tablespoon if needed. When it gets cooked add all the spices and mix well. Allow the spices to blend in vegetables. 

Serve hot with roti or paratha.

Vagheralo (Masala) Handvo

This is one of my favorite left over recipe. I always make any handvo in bulk so on the next day I can enjoy this extra masala handvo and that too spicy......

For making Masala Handvo you will need :-

2 cups handvo pieces
1 teaspoon chilly powder
1/4 teaspoon mustard seeds
1/2 teaspoon sesame seeds
Salt to taste
2-3 tablespoon oil

Take a pan and oil to it and heat it and then add mustard seeds to it. Allow it to crackle. Add handvo pieces and all the spices to it. Mix it well and serve hot.

Khichadi Paratha (Dhebra/Thepla)

Hey guys festival season is going on and I try to make as many as possible new dishes for you. Today I am sharing you quick and easy Khichadi Paratha. It can be easy solution to your lunch or dinner when you have left over khichadi. I serve in breakfast also.

To make Khichadi Paratha you will need "-

1-1/2 cup whole wheat flour

5-6 tablespoon khichadi (any)

1 teaspoon ginger chilly paste

3-4 tablespoon yogurt

1-2 teaspoon oil

1/2 teaspoon carrom seeds

1/2 teaspoon sesame seeds

1/4 teaspoon garam masala

Salt to taste

1 tablespoon sugar (optional)

Oil for shallow fry

Pinch of turmeric powdeer

Take a bowl and mix all the ingredients and if the dough gets little liquidy then dont panic. Add some whole wheat flour to it. If your dough gets too hard then add 2-3 teaspoon water. So in this recipe you can adjust your proportions. Make dough like dhebra (recipe is already posted).

Take a small piece of it and roll with the help of dough and then roast on skillet. When it gets cooked both sides then add oil one side and cook it. Flip it over and add oil on other side and cook. When it gets cooked both sides take out from flame and serve anytime.

I serve with chundo (shredded mango), mango pickle and masala yogurt.

Potato Peas Samosa

Happy Diwali to all of you. I just love Diwali, it just feel the air with lights and happiness. When I was in India I used to decorate house, place diyas and make rangoli and arrange fresh flowers. Here I can do all such stuff but it does not give feeling as India.

 I invite some close friends to my house and then we arrange small diwali party and enjoy.......I thought of making a light appetizer although Indian  to serve to my friends so I tried with samosas this time. 

For making Samosa you will need :-

For Filling :-

3-4 boiled and mashed potaoes

4-5 tablespoon boiled  green peas

2 tablespoon ginger chilly paste (adjust to your taste)

1 teaspoon garam masala

Salt to taste

1-2 tablespoon sugar (optional)

4-5 tablespoon chopped coriander leaves

Pinch of turmeric powder

1 teaspoon dry mango powder

2-3 tablespoon oil

2-3 curry leaves

1 teaspoon cumin seeds

1 teaspoon mustard seeds

Oil for frying

For outer coverage :-

1-1/2 cup all purpose flour

Salt to taste

6-7 tablespoon oil

Water as needed

Take a bowl and mix potatoes, ginger chilly paste, garam masala, sugar, coriander, peas, mango powder. Keep it aside. Now heat up oil and add mustard seeds to it and then cumin seeds to it. Allow it to crackle. Then add curry leaves carefully (they will splutter) and pour this tampering in potato peas mixture. Allow it to cool down.

Take a bowl and make a firm dough by adding all purpose flour, salt and oil. Add water slowly and as and when needed. Keep it aside.

Roll oval shape poori out of dough and the cut in middle. Take one semicircle of it and roll like cone and seal it with your fingers by pressing it. Don't cover from top. Fill the potato peas mixture in the cone and then seal it.

Make in small batches and then heat up oil and then fry them at medium heat. Turn on other side and cook it. Take out and serve hot with your favorite chutney.

I just love samosa, I can eat it anytime. Enjoy on holidays.....

Handy Carry Out for your Picnic (Go Picnic Snacks)

I go to grocery store and whenever I find new items on rack than I do try them. Also I also check that they are egg-free and vegetarian. Today I am sharing with you "Go Picnic" snacks and carry out small meals/snacks for your next outdoor trip or you can munch on them at home too. 

I am sharing you few of them, more variety you can find in stores like Ralphs & Target.

1. Go Picnic - creamy vegetable spread and multigrain cracker

2. Go Picnic- Three bean dip and Tortilla chips

3.Go Picnic- Creamy Herb dip and multigrain pita chips

This saves your time for getting chips separately and dips to go with it.

Mixed Dal (Oil Free)

I like to make traditional recipes with a twist while maintaining the taste or getting to another level. My husband has gone on diet from 2 weeks so he asked me to make something oil free although tasty and have all the nutrients. So then came to my mind lets try with the mix dal.

To make Mixed Dal (oil free) you will need :-

4 tablespoon mung dal (split with skin)

3 tablespoon mung dal (split without skin)

4 tablespoon urad dal

4 tablespoon chana dal

4 tablespoon tuvar dal

1/2 teaspoon cumin seeds

1/2 teaspoon carrom seeds

1/2 teaspoon fenugreek seeds

2 tablespoon garlic and chilly chutney

1 teaspoon coriander and cumin powder

1 teaspoon red chilly powder (optional)

Salt to taste

4 tablespoon chopped onion

4 tablespoon chopped tomatoes (optional)

Water as needed

Take a bowl and soak all the dal for 4-5 hours and wash them 3-4 times before soaking. Pressure cook dal for about 6-7 whistles and add 1-2 cups of water while cooking. After it gets cooled down add all the spices and chopped onion to it and cook properly. Add Garlic and chilly chutney and tomatoes after all the spices get  mixed. Let it simmer for 2-3 minutes.

 Serve hot with roti or paratha. It goes very well with rice, papad and chopped onion.

Dabeli

I am very much found of street food. Among them dabeli is one of my favorite. It like it very much because it is spicy and it has my most favorite ingredient i.e. potato.....

 I can eat atleast two dabeli at time. It has been long time I haven't tried any Indian street food as I am here (USA). I am just waiting when can I go India and have such wonderful street food. Also the one made on larries taste just too good.... They have some unique taste, already my mouth started watering when I remember those dabeli which I used to eat on street....

To make dabeli you will need :-

2 potatoes boiled and mashed

3 tablespoon dabeli masala (adjust to your taste)

2 teaspoon sugar

Salt to taste

4-5 teaspoon water

4-5 tablespoon oil

2-3 tablespoon gram sev

2-3 tablespoon pomegranate seeds/ grapes

4-5 tablespoon cilantro and mint chutney

4-5 tablespoon tamarind and date chutney

2-3 tablespoon chopped onion

2-3 teaspoon butter

2 buns

1/2 teaspoon garlic chutney

Take a pan and add oil to it and when it gets hot add mashed potatoes, dabeli masala, sugar, salt and water. Allow mixture to cool down. 

Now add butter to griddle and roast buns both sides with butter. Take out of flame. Then take a plate and put one side of bun and apply date and tamarind chutney, potato mixture, pomegranate seeds, chopped onion and gram sev. On the other side of bun apply cilantro and mint chutney and garlic chutney and cover on the side where you have put other things. Serve hot with ketchup or chutney.

Fenugreek Handvo (Spicy Lentil Cake)

I just love fresh fenugreek leaves....I use to make different type of subji, dhebra (paratha) add in salad, etc. I like it so much so I try to add in many of the recipes where it is possible. Today I thought of adding in handvo and you won't believe it turned out so good. Even it was liked by my husband too much and so I have thought of making it again and again.

For making it you will need :-

2 cups handvo flour

1 cup washed and chopped fresh/frozen fenugreek leaves

1/2 cup yogurt

Salt to taste

1 teaspoon ginger chilly paste

1 teaspoon red chilly paste

1/4 teaspoon turmeric powder

1 teaspoon sugar

1 teaspoon sesame seeds

1 teaspoon mustard seeds

5-6 tablespoon oil

Water as needed

Take a bowl and add handvo flour, yogurt and water as needed to make a batter consistency and soak for about 5-6 hours. After that add ginger chilly paste, turmeric powder, fenugreek leaves, sugar, salt and red chilly powder to it. After that take a pan and add oil to it and add mustard seeds to it and allow it to crackle. Add sesame seeds to it. Pour the batter and allow it to cook one side. Cover it with lid. Flip it over carefully and then cook other side till crispy. Serve with tea or shreddded mango pickle.

Masala Muth Beans (Matki) Sprout

As the nutrient content increases by making sprout of any lentil, I used to make mung and muth sprouts many times. I also add them in my salads, chat, etc.

For making muth beans sprout you will need :-

1/2 cup muth washed and soaked in water

Salt to taste

1/4 teaspoon turmeric powder

1 teaspoon red chilly powder

Lemon juice as per taste

2-3 tablespoon oil

1 cup water

1/2 teaspoon coriander and cumin  powder

1/4 teaspoon mustard seeds

Take a bowl and soak muth atleast 1/3 finger portion above its level for 8-9 hours and cover with lid. Take lid after 8-9 hours and you will notice it has soaked almost all water. Drain remaining water. Then again cover it with lid and then keep it again for 8-9 hours. You will see sprouts have come out of muth beans.

Now take a pan and add oil and allow mustard seeds to crackle. Add muth and water. Stir in between very gently. Allow it to cook. When it gets cooked add all the spices and serve with lemon juice on top of it.

Pani Puri (only puri)

I am big fan of spicy food and in that one comes pani puri. Puri plays an important part in that. So lets make it today.

For making pani puri- puri you will need :-

1 cup samolina 

2-3 tablespoon all purpose flour

Salt to taste

Oil for frying

Water as needed

Take a bowl and add all the things except oil. Make a little firm dough. Cover it with cloth. Make small balls of it and then roll it and make a stack of it so they don't dry out. Heat oil in frying pan and when it get sizzle add puri one by one and fry on medium heat. Cook both sides and then take it out and then allow it to cool down. You can enjoy than this puri's......

Bataka (Poha) Poha

If you want to eat something quickly or want to get out yourself from lengthy cooking than try this bataka poha.

For making bataka poha you will need :-

1 cup poha soaked in water and drained

4-5 tablespoon chopped potato

4-5 tablespoon chopped onion

2-3 tablespoon tomato chopped

2-3 tablespoon coriander leaves chopped

1/4 tablespoon turmeric powder

1 chopped green chilly

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

4-5 teaspoon oil

1 tablespoon sugar

Salt to taste

2-3 curry leaves

Take a pot and add oil in it. Add mustard seeds and allow it to cracke. Add cumin seeds and curry leaves to it. Add chopped potato to it and allow it to get tender. Add onion chopped to it and allow it to get tender little bit and then add tomato chopped to it and cook well. Add green chillies to it. Add poha and all the other remaining things and mix well. Cover lid and allow it to get cooked for a minute or so. Serve hot....

Walnut Vanilla Instant Cake Slice (Microwave Recipe)

Who does not like cake? And that to make it instantly is add cream on the top of hot chocolate.....

I tried in small proportion and it turned out really good.

For making Walnut Vanilla Instant Cake Slice you will need :-

1 cup of Pillsbury Vanilla Cake Mix

4-5 teaspoon ghee

1-2 tablespoon walnut pieces

10-11 spoon of milk

Take a microwavable bowl and grease it. Take vanilla cake mix, ghee and milk in bowl and mix well. Pour in microwavable bowl and microwave it for a minute. Check it and if it is not cooked than cook it again for 30-40 seconds. Allow it to cool down. Make slice of your choice and enjoy anytime...... 

Corn Chevda

Festival season is going on so I thought of making different snacks. I started with making corn chevda at home. Corn chevda is very easy to make.

To make Corn Chevda you will need :-

1 cup corn poha (dry)- available in Indian Grocery Store

1 teaspoon powder sugar

6-7 peanuts

2-3 curry leaves

1/2 teaspoon red chilly powder

 Salt to taste

Oil for frying

Take a pot and add oil to it and allow oil to get hot. Add corn poha a bunch of it in oil but be careful at the time of putting it in oil. Allow it to fry little bit and then take into dish. Fry peanuts till it get brown little bit, also fry curry leaves after turning off the heat of oil. Be careful curry leaves splutter a lot. Take all these to the fried corn poha and add all the spices and mix well. Allow it to cool down and then store in container.

This chevda stays good for about 20-25 days.

Indian Potato Katri avaiable (in USA) at....

Hey guys I go on searching products which will make your work easy to find stuff and that to which has an Indian taste. I am sharing you the salted katri (potato thin strips) which is available easily in your nearby grocery store at Ralphs (Kroger), Smart & Final, Albertsons & Wholesome Choice Foods.

This is "Pik-Nik Original salted shoestring potatoes", it  taste as our Balaji Salted chevda available in India. This can help you during fasting and no hassle to go and buy from Indian Grocery Store.

Also in Ralphs (Kroger) store, I found out Kroger brand " Original Potato Sticks", they are same as katri.

Left over tip (Khichadi Gota/ savory fried dumplings)

I have left over very small amount of Khichadi, what to do? I thought of making gota/vada out of it.

Just add gram flour, yogurt, ginger chilly paste, salt, sugar and coriander leaves along with little mashed khichadi and add water if desired to make a vada/ gota batter and fry them and enjoy with your favorite chutney........

I am sure when you mash khichadi completely nobody is going to know what you have added in it (khichadi)!!!

Tip of the day (Corn Flakes Roasted Chevda)

Corn flakes are available in Indian grocery store, but chevda can be prepared only by frying them. So I thought why not try with Kellogs Corn Flakes (Original)......

 I prepared roasted chevda from it. Buy them from the store nearby you and just roast it for few minutes. Then add spices and oil and you can further roast in oven or on stove and your roasted corn flakes chevda is ready.

Tip of the day (Potato, Potato wedges and Sweet Potato fries)

Indian festival season have started and still the days are going busy too, so lets try some easy food ideas which can be made easily and also with less effort.

Try kroger Potato, Potato wedges and Sweet Potato fries available in frozen section, just fry them when you have sudden guest at your house or you just want to munch on.

It is available in Walmart and Ralps stores.

KNORR ready pack egg-free and vegetarian are....

On a lazy day you may reduce your work of cooking by using this Knorr sides and sauce mix.

1. Knorr Fiesta sides - Taco rice and Spanish Rice

2. Knorr- Pesto sauce mix, Garlic and herb sauce mix, Parma rosa sauce mix, Alfredo sauce mix

Frozen Egg-free toast (garlic and cheese) available at...

When suddenly any party is planned at your place or you have potluck and you don't want to cook than try this below mentioned egg-free garlic and mozzarella toast. I tasted it and it taste really good and very easy to prepare.

1. Pepperidge Farm-  Texas toast, Mozzarella and Monterrey Jack Toast and Garlic Butter and Cheese toast.

2. Mamma Bella- Garlic Bread

Both these variety does not have eggs in it. Also this is very handy when it has in your frozen section and you can enjoy with soup or any dip of your choice.

Egg-free Pizza you can eat (including frozen) at.....

Who don't like Pizza? As soon as we hear this our mouth starts watering. right? I am pizza lover and also I don't eat eggs so in early days when I came to USA it was hard to find out egg free  pizza base and then slowly and gradually I found out many places where you can have pizza and that too vegetarian and egg-free crust.

Following are the list of restaurant/franchise where you can eat egg-free pizza and that too vegetarian.

1. California Pizza Kitchen

2. ZPizza

3. Domino's Pizza

4. Papa Johns

5. Pizza Hut ( Only P'zone Dough)
6. BJ's Resaurant (only some of them)

Frozen Pizza is also available at Ralphs. Walmart, Albertsons, Wholesome Choice and Smart and Final which have egg-free crust and also vegetarian are :-

1. DI GIORNO
2. California Pizza Kitchen
3. Kroger
4. Celeste 
5. Freschetta
6. Tony's
7. Red Baron
8. Kashi

So far I found out above mentioned places, more to go on search....

Note :-  Kindly check the ingredients of your pizza before ordering because it may vary location wise, but mostly all the above mentioned places don't use eggs in their dough.

Onion- Tomato Semolina (Suji) Uttapam

I like to eat healthy food and that too with very less oil. I today thought of making a simple dish and also stomach filling, an onion-tomato semolina uttapam. This can be served with coriander mint chutney, coconut chutney or ketchup.

For making Onion- Tomato Semolina Uttapam you will need :-

1 tablespoon chopped onion

1 tablespoon chopped tomato

3-4 tablespoon yogurt

1 cup samolina/suji

Salt to taste

1 tablespoon oil 

Water as needed

Take a bowl and add yogurt to it. Add chopped onion and tomato to it and also salt to it. Add water to it and make a pouring consistency batter. Allow it to rest for about half and hour. Take a griddle and allow it get hot. Add oil to it and then pour the batter and spread it. Allow it to cook one side and then flip it over and cook another side. Serve hot.

Okra Subji (Bhindi Subji)

Okra can be made with different combinations. It can be made with potato, it can be also served as bharva bhindi or fried bhindi as snack. Today I am sharing you very basic recipe which can be served with roti, bhakri and yogurt.

For making okra subji you will need :-

4 cups of sliced okra

2-3 tablespoon oil

1 teaspoon cumin seeds

1 teaspoon coriander cumin powder

1/4 teaspoon turmeric powder

1/2 teaspoon red chilly powder

Salt to taste

Take a pan and add oil to it and add cumin seeds to it. Allow it to crackle. Add sliced okra and then saute till it get tender and cooked. Add all the spices to it and saute it till all the spices get mixed to it. If you like it little crispy then saute it for further till you see edges of okra slices turning dark and little burnt. Serve hot or at room temperature. Add chopped coriander leaves before serving.

Eggplant (Baingan) and Potato Subji

Hey guys I am back with new recipes. Today I will share with you very simple recipe of eggplant and potato subji. Some people just don't like eggplant but I like it with any combination. Today I am sharing you one of my favorite subji. I like to serve with bhakri and khichadi and buttermilk. It taste so well with this all combination.

For making Eggplant and Potato subji you will need:-

2 cups of diced eggplant

2 cups of diced peeled potato

1/4 cup diced tomato

1 teaspoon red chilly powder

1/4 teaspoon turmeric powder

Salt to taste

1/4 teaspoon coriander cumin powder

Water as needed

1 tablespoon oil

1/2 teaspoon mustard seeds

Coriander leaves chopped for garnishing

Take a pot and add oil to it and allow oil to get hot. Add mustard seeds to it and allow it to crackle. Add potatoes and eggplant to it and add salt and turmeric powder and cover it and allow it to cook. Also add water to it about 1-2 cups to it along with eggplant and potato. After it gets cooked add coriander and cumin powder, red chilly powder and tomatoes. Mix it well and cook it for about a minute or so. Sprinkle chopped coriander leaves before serving.

Potato Bhajiya/ Aloo Pakoda

Potato Bhajiya is my all time favorite snack. I like to eat it anytime with tea, ketchup, chutney or just as it is...
When it is raining then you will get tempted to eat such kind of fried food. So lets make it.

To make Potato Bhajiya you will need :-

1 cup of besan flour/ chickpea flour
Salt to taste
Pinch of turmeric powder
1/4 teaspoon chilly powder (optional)
Oil for frying
1 potato sliced
Water as needed
Pinch of baking soda
Chat masala for garnishing

Take a bowl and mix all the dry ingredients first. Then add water as needed and make a pouring consistency batter. Add sliced potatoes to it and coat well with the batter. Take a frying pan and add oil to it and when oil gets heat up then add slowly one by one each besan coated potatoes. Allow it to cook one side and then flip it over. When properly cooked take out in plate and sprinkle chat masala on it and serve hot.

Dudhi Muthiya ( Opo Squash/ Bottle Gaurd Savory Dumplings)

Muthiya is traditional Gujarati snack. I am sharing you today my version of making muthiya.This is pretty simple and very easy to make it. You can also skip the tampering of it and enjoy as steam muthiya. I like to serve muthiya with chundo (shreeded mango sweet pickle), coriander mint chutney or with a cup of tea.

To make muthiya you will need :-

1 cup of whole wheat flour

1 cup of handva flour (easily available in Indian grocery store)

1-1/2 tablespoon ginger garlic paste

1/2 cup shredded and strained dudhi/opo squash/bottle gaurd

2 tablespoon olive oil

4-5 tablespoon yogurt

1-2 tablespoon sugar (optional)

2 cloves of garlic minced (optional)

1 teaspoon carrom seeds

Pinch of baking soda

1/4 teaspoon of turmeric powder

Pinch of red chilly powder (optional)

Salt to taste

Water as needed

6-7 curry leaves

1 tablespoon mustard seeds

4-5 tablespoon oil for tampering

Coriander leaves for garnishing

1 tablespoon sesame seeds

Take a bowl and mix whole wheat flour and handvo flour and add ginger garlic paste, olive oil, baking soda, yogurt, carrom seeds, turmeric powder, red chilly powder, sugar, dudhi, salt and mix well. Add little water at time and make a dough. Dough should not be too hard it must be little liquidy. Take a steamer and then allow the water to boil and then on the steamer plate keep the long roll of dough and cover it and cook it for about 20-25 minutes. Check in between, but don't flip it. When they are done allow it to cool down. Then with the help of knife make small dumpling size pieces of it. 

Take a pan and add oil to it and when oil gets hot add mustard seeds and curry leaves. Add sesame seeds. Be careful, curry leaves and sesame seeds don't splutter on you. Add all the dumplings and mix well and cook it for a 2 minutes while mixing it. 

At the time of serving add  chopped coriander leaves.

Tip of the day (How to freeze fenugreek leaves)

I stay away from the Indian Grocery store and it is not possible for me to go every week and have grocery so when I need vegetable of my choice with me everytime then I freeze it like fenugreek leaves. I used to make methi pakoda, methi-brinjal subji, paratha and chilla out of it. 

To freeze your fenugreek leaves,. first you tare the leaves from steam of it and then chop it. Allow extra soil (if there in it to come down). Then wash it properly and then allow it to dry water out of it by spreading it on kitchen paper. Then take an airtight container and then transfer all chopped fenugreek leaves to it and dont overcrowd it. Fill the container lightly and don't press it. Cover with lid and put in freezer. It can stay good for about a month. 

When you want to use it then take it out  of freezer and wash it again and then drain all water out of it and use it.

Yogurt Vegetable Dip

Any time you plan for a party or socializing then you need some food to eat which is very handy and everybody can have their own. Even the host does not want to be in kitchen for more time... So this is the quick and easy dip which is made very quickly and it taste also very different.

To make Yogurt Vegetable dip you will need :-

2 cup of yogurt

1 teaspoon green chopped onion

1/2 teaspoon beetroot finely chopped

1/2 teaspoon green bell pepper finely chopped

1/4 teaspoon garlic powder

Salt to taste

Black pepper to taste

2 tablespoon of finely chopped coriander 

1 teaspoon of finely chopped cucumber

Take a strainer and add 2 cups of yogurt and take out maximum water out of yogurt. Keep in refrigerator for about and hour so it will get firm little bit. Take out after 1 hour and add all the ingredients except beetroot and mix well. Just before serving add beetroot and mix well. If beetroot is added ahead of time then it will release color and change the dip color to light purple or pink so add beetroot just before serving. Serve chilled with your favorite chips. This dip can also be applied on your favorite bread and can be eaten chilled.

Methi Chilla (Fenugreek leaves chilla/ pancake)

I like to make recipes which are easy and made with less ingredients still tasty. This Methi Chilla is made in my house many times during winter season. We serve this with ketchup, coriander and mint chutney or raita. Also we use to make milk-poha with this and serve chilled after having methi chilla. It was great fun...

For making methi chilla you will need :-

1 cup besan / chickpea flour

Salt to taste

1 tablespoon plain yogurt

Pinch of red chilly powder

Pinch of turmeric powder

1/4 teaspoon ginger chilly paste

4-5 tablespoon fenugreek leaves washed and finely chopped 

Water as needed

Oil for shallow frying chilla

Take a bowl and add chickpea flour and all dry ingredients to it. Mix it well. Add all the other ingredients to it except oil and water. Add water little bit at time to make pouring consistency batter. Allow it to rest for about half and hour. Take a non stick griddle and allow it to heat little bit. Add little oil to it and then pour little bit of batter to make a small pancake of it. Allow it to cook on one side. Flip it over and cook on other side and apply little bit of oil on both sides to roast it properly. Take into plate and serve hot or at room temperature.

Besan chilla can be also served in breakfast with tea.

Corn Salsa

I like to try different types of salsa and always try to create new out of traditional recipes. Today I am sharing you very simple recipe of corn salsa. It is very easy to make and also it is made in few minutes with very less ingredients. 

For making corn salsa you will need :-

3-4 tablespoon finely chopped tomatoes

3-4 tablespoon finely chopped onion

3-4 tablespoon finely chopped green bell pepper

3-4 tablespoon boiled corn kernels 

1 teaspoon parsley flakes

1/2 teaspoon ketchup
1/4 teaspoon red chilly flakes (optional)

1 teaspoon red chilly sauce

salt to taste

1/4 teaspoon garlic powder

Take a bowl and mix tomatoes, onion, green bell pepper and corn. Add parsley flakes to it and add ketchup and red chilly sauce to it. Mix well. Add salt as per your taste and then add garlic powder to it and mix it well. Your salsa is ready to serve with your favorite chips.

Dudhi- Chana Dal (Bottle Gourd/ Opo Squash and Bengal Gram Curry)

I like to add different types of lentil in my daily food. Dudhi - Chana Dal is made in my house since years and all love it. So this is mix of dal and curry weather you call it dal or curry its same as its little liquidy. I generally prepare at dinner time and serve with roti and rice.

To make Dudhi-Chana Dal you will need :-

1/2 cup chana dal (Bengal Gram Split)

2 cups of diced dudhi/ bottle gourd/opo squash

2 cloves

3-4 curry leaves

1 teaspoon mustard seeds

1 teaspoon turmeric powder

1-1/2 teaspoon coriander cumin powder

1/2 teaspoon garam masala

3 tablespoon oil

1-1/2 teaspoon red chilly powder (adjust to your taste)

Salt to taste

2-3 kokam (Garcinia Indica) available in Indian grocery store

2-3 tablespoon jaggery

Take chana dal in bowl and soak it for about 3-4 hours and it will rise to 3/4 times. Take dudhi and make pieces and add to soaked chana dal and then pressure cook it like dal. Allow 6-7 whistles. Allow it to cool down. Take another pan and heat up oil and add mustard seeds to it and allow it to crackle. Add curry leaves and cloves to it. Add mixture of cooked chana dal and dudhi to the pan and add all the spices to it. Allow it to boil for few minutes till all the spices blend. Add extra water little bit if you want to make it more liquidy.