Thursday, June 28, 2012

Tawa pulov

  Tawa pulov is a famous street side food in Mumbai. It is easy to make in home. Tawa means pan , as this recipe is made using pan it gets the name. it can be made with leftover rice.
Cooked rice - 2 cup
Mixed vegetables
 (carrot, beans , potato, peas and cauliflower) – 1 cup
Tomato puree – 4 tbs
Chilly powder – 1 tbs
Pav bhaji masala – 1 tbs
Butter – 1tbs
Salt to taste

Heat butter in a pan , add sliced onions and sauté well till translucent.
Add the vegetables and sauté till partially cooked.
Add the chilly powder , pav bhaji masala and required salt. Sauté well.
Add little water and allow to cook for five minutes.
Add cooked rice and mix well.
Serve hot with raita.

Macaroni masala delight

Elbow macaroni-180 gm
Ghee or cooking oil -4 tsp
Chopped onion – 250 gm
Tomatoes chopped -4000 gm
Red chilli powder- 1 tsp
Garam masala powder- 1 tsp
Ginger-garlic paste -1 tsp
Salt – to taste
Lemon juice- 1 tsp
Coriander leaves- required 

Boil macaroni for 7-8 minutes in sufficient water.
Drain the hot water and pour cold water over the macaroni.
Drain again and keep aside.
Heat the ghee or cooking oil in a frying pan.
 Add finely chopped onions and sauté for 3-4 minutes.
 Add chopped tomatoes and cook till soft.
Add red chilli, garam masala, ginger-garlic paste, salt to taste and cook for a few minutes .
Add cooked macaroni and lemon juice.
Mix well and serve hot.
Garnish with finely chopped coriander leaves. 

Wednesday, June 27, 2012


Bengal gram flour (besan flour) -1 cup
Hot oil -2 tbsp
Asafoetida – ¼ tsp
Turmeric powder – ¼ tsp
 Salt –to taste
Oil –for deep-frying
 Combine the besan flour , oil , asafoetida, turmeric powder, salt and approximately 3 tablespoons of water to make a stiff dough.
Fill the doughy into a sev “press” and press out thin strands into hot oil. Deep fry on a slow flame till light brown and crisp.
Cool and store in an air-tight container.


Plain flour (maida) -2 cups
 Ajwan (omum)-2 tsp
Oil-1 tbsp
Salt –to taste
Oil-for deep-frying
Mix the flour, Ajwan, oil and salt and add enough water to make a firm dough.
Knead well and roll out into small thin rounds of about 1 ½ inch without using flour if possible. Prick with a fork.
Deep-frying in hot oil over medium flame until golden brown and crisp.
Cool and store in an airtight container.
Use as required. 

Fresh garlic chutney

Garlic cloves (peeled) - 1 cup
Chilli powder-1 tbsp
Lemon juice -2 tsp
Salt –to taste
Combine all the ingredients in a blender with ¼ cup of water and grind to a fine paste.
 Before using, dilute with water and use as required.

Green chutney

Mint leaves chopped – 2 cups
Coriander leaves chopped – 1cup
Large onion-1 no
Lemon juice – 2 tbsp
Sugar-1 tbsp
Green chillies-4 to 6 nos
Salt –to taste
Combine all the ingredients and grind to a smooth paste in a blender using very little water.
Refrigerate and use as required.

Khajur imli ki chutney

Dates deseeded-2 cups
Tamarind deseeded- ¼ cup
Jaggery grated -1 cup
Chilli powder- 1 tsp
Asafoetida –a pinch
Salt – to taste
Wash the dates and tamarind and place them in a saucepan.
Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.
Cool and strain the mixture through a sieve.
 Use as required. Store refrigerated.

Urad dhal poori

Urad dal (black gram) - ½ cup
 Ajwan seeds (omum) -1 tsp
Asafoetida (hing) – ¼ tsp
Whole wheat flour -1 cup
Oil -1tsp
Oil – for deep-frying
Salt – to taste

Clean , wash and soak the urad dhal for 2 to 3 hours. Drain completely.
Puree the dhal in a mixer using ¼ cup of water to make a fine paste.
Combine with the omum seeds, asafoetida, wheat flour and salt and knead into soft dough.
Add the oil and knead again.
Cover the dough with a wet muslin cloth and allow resting for 10 minutes.
Divide the dough into 12 equal portions and roll out each portion into a circle of 3 inch.
Deep fry in hot oil over a medium flame till the pooris puff up and both sides are golden brown.
Serve hot with the dahiwale aloo ki subzi.

Aloo gobhi ( potato and cauliflower curry )

  This curry is popular sidedish for roti. Both potato and cauliflower are favorite veggies for most of the people. This subzi is a quick recipe which can be made within minutes.
Requirements :
Potato - 2
Cauliflower - 1 small cup
Oil - 3 tsp
Cumin seeds – ½ tsp
Chilly powder - 1 tsp
Garam masala – ½ tsp
Tomato puree -4 tbs
Salt – to taste

Method :-
Heat oil in a pan ,add cumin seeds followed by onion and sauté well.
Add cubed potato and sauté till golden colour.
Add cauliflower florets and sauté.
Add chilly powder, garam masala and required salt and tomato puree and cook in a low flame.

Tuesday, June 26, 2012





Punjabi food
  I made this punjabi meal  which contains naan , beetroot poori, bindhi crispies, aloo mattar stew , channa masala, vermiceli kheer and fruit curd rice.
  Here i shared the method of beetroot poori , other recipes i will add later.

Beetroot poori:
Beetroot- ¼ kg
Wheat flour- ½ kg
Salt- to taste
Oil – for fry
Clean the beetroot and grind it .extract the juice, and sieve it.
Add the beetroot juice and salt with wheat flour.
Make thick dough.
Heat the oil in a pan and fry the poori.

Monday, June 25, 2012

Ladiesfinger yogurt gravy ( Bhindi dahi gravy )

 This gravy was best combo with roti and naan. Even children will like its taste. As we are adding curd , there won’t be any stickiness  of lady’s finger.
Requirements :
Lady’s finger   - 1  cup
Curd  -- 1 cup
Onion – 1
Ginger garlic paste – 1 tbs
Chilly powder – 1 tsp
Coriander powder – 1 tsp
Garam masala  - 1tsp
Coriander leaves

Method :
 Heat pan , pour oil and sauté lady’s finger well and keep aside.
Heat oil , add chopped onion and sauté. Add fried lady’s finger followed by all the masala and  salt.
Add the curd and mix well.
Allow to boil for two minutes .
Garnish with coriander leaves.
Serve with plain rice , phulkha, naan.

Carrot Beans poriyal ( stirfry )

 This poriyal is my all time favorite. This recipe was a sure recipe in many marriage lunch menu.

Requirements :
 Carrot ( chopped ) – 1 cup
French Beans ( chopped )  - 1 cup
Shallots ( chopped ) – 2 tbs
Chilly powder – 1 tsp
Coriander powder – 1 tsp
Grated coconut – 2 tbs
Oil – 1 tsp
Curry leaves

Method :
 Heat a pan , add oil followed by shallots and curry leaves.
Add carrot and beans and stir well. Add masala and required salt . cook in a low flame with closed lid.
Stir in between cooking.
Add grated coconut and stir well.
Serve with sambhar sadam , curd rice or plain rice.

Cucumber roti

  Roti / chapatti is preferred food for dinner in most of Indian homes. It will be boring to have plain roti daily although, we have it with different curries. This roti is one of my variations to plain roti.
  Cucumber contains lot of water content 96.4 % - which makes it both refreshing and low in calorie.
Requirements :
Wheat flour – 2 cup
Cucumber ( grated ) – ½ cup
Garam masala – 1 tsp
Salt to taste
Water ( if required )

Method :
 Add garam masala ,salt to the flour and mix well.
To this add the grated cucumber and mix well to dough .
Allow to rest for half an hour.
Press into roti and cook.
Serve with gravy or raita.

Cucumber carrot raita

   Raita are good combo with briyani and other variety rice. It can be served with stuffed parathas.
Requirements :
Grated cucumber – ½ cup
Grated carrot – ½ cup
Curd - 2 cup
Garam masala – ½ tsp
Salt to taste

Method :
 In a bowl , mix the vegetables , salt and masala well.
To this add the curd.
Serve chill by refrigerating.

Monday, June 18, 2012

Mushroom N potato gravy

 In this gravy I combined mushroom with the potatoes. Adding potatoes will make the gravy thicker. This gravy goes well with roti, naan , pulkha, rice / pulov.
  Requirements :
  Potato – ¼ kg
Mushroom – 100 g
Onion – 1
Chilly powder – 1 tbs
Garam masala – ½ tsp
Ginger garlic paste – 1 tsp
Tomato – 2
Coconut paste – 1 tbs ( optional )

Method :
 Heat oil in a pan , add chopped onion and sauté till translucent.
Add ginger garlic paste and tomato.
Add chopped mushroom and potato cubes and stir well.
Add chilly powder , garam masala and required salt.
Add little water and cook in medium flame with closed lid for five minutes.
Add coconut paste and allow to boil for two minutes.
Serve with roti / pulov.


   In this pulov I used yellow bellpepper , which gives unique flavour and also appealing.

Mushroom capsicum  pulov
 Raw Rice -2 cups
Mushroom-1 ½ cup
Tomatoes -2

Yellow capsicum - 1
Onion -1
Cinnamon -2 inch stick
Cloves -4
Cardamom -1 pod
Bay Leaf -1
Garlic pods -2
Dried Fenugreek Leaves/ Kasuri Methi -2 tbsps
Salt -to taste
Oil -2 tbsps

For grinding:
Cumin Seeds -2 tsps
Whole dried red chilies (mildly hot) -8-10
Onion -1 small
Garlic -5 pods
Fresh Coconut (grated) -2 tbsps
Oil -1 tbsp

Peel and chop onion roughly.
Peel and roughly chop garlic pods.
Heat oil in a pan; add all paste ingredients except coconut.
Stir-fry until onion turns translucent and remove from heat.
Once cooled, grind the fried ingredients along with coconut into smooth paste.

Method of preparation:
Wash, remove ends and chop tomato into small pieces.
Peel and chop onion.
Peel and crush garlic pods.
Heat oil in a heavy bottomed vessel, add cinnamon, cloves, cardamom, bay leaf, garlic and chopped onion.
Fry until onion turns translucent, and then adds chopped tomato and cook until tomato turns soft.
Then add the ground masala paste, dried fenugreek leaves, mushroom , capsicum and salt.
Stir-fry for a minute or two add the raw rice and 4 cups of water.
Cook covered on low flame for 30-40 minutes or until the rice is thoroughly cooked.
Serve hot with any raita. 

Mushroom N capsicum curry

Bellpepper goes well with any veggie.  This curry is a combination of bellpepper with mushroom.
  Requirements :
  Bellpepper ( yellow / red ) – 1
Mushroom – 100 g
Onion – 1
Chilly powder – 1 tbs
Garam masala – ½ tsp
Ginger garlic paste – 1 tsp
Tomato – 2

Method :
 Heat oil in a pan , add chopped onion and sauté till translucent.
Add ginger garlic paste and tomato.
Add chopped mushroom and capsicum and stir well.
Add chilly powder , garam masala and required salt.
Add little water and cook in medium flame with closed lid for five minutes.

Bengal gram vadai curry ( gravy with fritters )

I tried  a different version of usual vadai curry, a famous sidedish in madurai region. i made small pakoras and add them to channa curry. It tastes nice with dosa.

 Bengal gram-1 cup
Onion -200 gm
 Tomato -200gm
Ginger and garlic paste- 2 tsp
 Red chilly powder-2 tsp
Coriander powder -3 tsp
Turmeric powder- ½ tsp
For pakoras:
Oil-for fry
Besan flour-1 cup
Onion – 1 no
Green chilly-4 nos
Mint leaves- ¼ bunch
Coriander leaves- ¼ bunch
For seasoning:
 Oil -2 tbsp
Cinnamon- 1 inch piece
Cloves -2 nos
Aniseeds- 1tsp
Bay leaves-1 no
Chopped mint leaves-2 tsp
Chopped coriander leaves-2 tsp
Curry leaves- 3sprig
Mix besan flour, onion, mint leaves, coriander leaves, green chilly, salt and required water. Make a pakoda batter Consistency.
Deep-fried the batter into small pakoras.
Soaked the bengal gram for 10 hour and boiled it.
Heat oil adds cinnamon, cloves, aniseeds, bay leaves, mint leaves and coriander leaves.
Add onion, ginger and garlic paste, green chilly and tomato. sauté well.
Add red chilly powder, coriander powder and turmeric powder.mix well leaves few seconds.
In addition, add cooked chana, required salt and 2 cup of water and allow boiling.
Add the pakoras before serving and garnish with coriander leaves and mint leaves. 

Baby potato n garlic in tamarind sauce ( Urulai poondu kulambu)

 Poondu ( garlic ) kulambu is well known to all south Indians. This gravy I saw in a cookery show presented by chef Dhamu a long back. This recipe contains a lot of garlic which has the property of lowering blood cholesterol.
Requirements :
Baby potato – ½ kilo
Garlic – a handful
Pearl onion – 10 nos
Tamarind paste – 2 tbs
Chilly powder – 2 tbs
Coriander powder – 2 tbs
Coconut paste – 1 tbs
Sesame oil -  1 tbs

Method :
  Heat oil , add cumin, fenugreek seed and curry leaves.
  Add onion and garlic . sauté well till becomes translucent.
Add baby potato , chilly powder and coriander powder.
Add tamarind paste and a cup of water.
Add required salt  and allow to cook for few minutes.
Now , add the coconut paste and allow to boil.
Urulai poondu kulambu is ready to serve.
Best combo with plain rice and curd rice.

Aloo matter (Peas N Potato Gravy)

Requirements :
Peas (cooked) -  1 cup
Potatoes (Boiled and cubed) – 1 cup
Onion – 3
Tomato – 2
Green chilly  -5 -6
Ginger garlic paste – 1 tbs
Garam masala – 1 tbs
Cfor seasoning :
Oil – 1 tbs
Cumin seeds – ½ tsp

Method :
Heat oil  , fry cubed potatoes till red.
Heat oil ,add cumin ,ginger garlic paste, onion , crushed green chillies.
Sauté well.
Then   add tomatoes and cook till oil separates.
Add cooked peas, garam masala, salt and ½ cup water , cook for few minutes.
Add fried potatoes and sauté for five minutes.
 Serve with chappati /roti.


Spinach (palak) is widely used around the world .  It is a rich source of iron and fiber.
  During my childhood , I regularly watches POPPYE THE SAILORMAN regularly. In that when poppye takes spinach , he gets instant energy and strength. After seeing that I used to have spinach.


Spinach / Palak  -  a bunch
Potato cubes( half cooked)  -  ½ cup
Green chilly  -  4
Onion  -  2
Garam masala – 1 tbs
Tomato  -  2
To grind -  grated coconut 2tbs and  5 cashew


Cook the spinach with salt and little water.
Grind this with green chillies.
Heat kadai , add oil , cumin ,onion and sauté for few minutes .

Add ginger –garlic paste and tomatoes, sauté till the tomatoes are mashed.

Add potatoes , turmeric powder, chilly powder (optional) , garam masala and sauté.

Add grounded spinach and allow to cook.

Add the coconut paste and cook for few minutes.

Serve with roti , chappati / naan.