Wednesday, 30 April 2014

Minty Potato Balls

The first time I made this snack was for my mom's kitty party about 2 years back. Since then it has been a much loved snack that is quick and easy to put together in small as well as large batches.
The lemony mint flavor takes it away from the likes of aaloo tikkis.

A sure hit with kids. Give it a go!

Minty Potato Balls

This recipe uses 2 big potatoes and yields 10-12 medium sized balls.

Potatoes, boiled- 2 big
Mint leaves, chopped- 1 tbsp
Lemon juice- 2 tbsp
Semolina- about 3 tbsp
Corn flour- 1 tbsp
Salt and pepper for seasoning
Oil for deep frying


Mash potatoes in a bowl. Get rid of all lumps.

Add mint, lemon juice, salt and pepper.  Mix well.

Make small balls of this mixture.

Make a slurry of cornflour using a tbsp water.

Dip each potato ball in cornflour slurry and coat well.

Next, roll each cornflour dipped potato ball in semolina and coat evenly.

Deep fry these balls and serve hot with chutney of your choice.

Tuesday, 29 April 2014

Whole Lentils (Masoor ki dal)

Like I mentioned in one of my earlier posts that yellow dal is the everyday dal in my household. But  when it comes to having any other dal, the default choice is Masoor ki dal i.e. whole lentils. I absolutely love this dal with Onion Okra.

Check out the tips section to find out a way to take the taste of this dal a level up!

Masoor ki Dal


Whole lentils (soaked for 2 hours)- 1 cup
Onion, finely chopped- 1 big
Garlic, chopped- 1 tsp
Turmeric powder- 1 tsp
Asafeotida- 1/4 tsp
Red chilly powder- 1 tsp (adjust)
Coriander powder- 2 tsp
Dried mango powder (amchur)- 1 tbsp
Salt to taste


Pressure cook soaked lentils with little salt and 1/2 tsp turmeric powder until soft.

Heat oil in a pan (about 3 tbsp).

Add asafoetida.

Add chopped garlic. Fry until fragrant.

Add chopped onion. Fry till translucent.

Add turmeric powder, red chilly powder, coriander powder.

Mix and let spices cook for a minute.

Add cooked dal.

Add about a cup of water.

Add salt. Add dried mango powder.

Stir well.

Cover and bring to a boil on low flame.

Serve hot with rice/chapatis.


Heat about 3 tbsp ghee. Take off the flame and add 1 tsp of red chilly powder. Swirl slightly to fold.
Add a dash of this ghee-chilly mix to your dal and enjoy!

Arhar Rice

I wonder why my mom calls this rice 'khichdi' when clearly it a near cousin of a simple pulao. Typically, I make this rice on lazy Sunday afternoons when I am not in the mood to chop vegetables or cook anything else at all. Besides I really like the taste and texture Arhar dal adds to this rice. Have it with plain curd or your favorite raita and it's good to go!

Arhar Rice


Arhar (toor/yellow) daal- 1/4 cup
Rice- 1 cup
Onion, sliced- 1 big
Potato, cut into 2'' pieces- 1 big
Tomato, chopped- 1 big
Garlic, chopped- 1 tsp
Ginger, grated- 1 tsp
Bay leaf- 1
Black peppercorns- 1/2 tsp
Cumin seeds- 1/ tsp
Coriander powder- 1 1/2 tsp
Red chilly powder- 1 tsp (adjust)
Turmeric powder- 1/2 tsp
Salt to taste
Oil- 3-4 tbsp


Wash and soak dal and rice for about 1/2 an hour

Heat oil in a pressure cooker.

When heated, add bay leaf, cumin seeds, black peppercorns.

Add garlic and ginger. Fry until fragrant, about 30 seconds.

Add onions and potatoes. Fry for 3-4 minutes.

Add powdered spices. Mic well and fry for another2-3 minutes.

Add soaked dal and rice. Mix well and fry for 3-4 minutes.

Add tomatoes.

Add salt.

Add sufficient water and pressure cook for 2 whistles.

After pressure releases, open cooker, mix lightly and serve hot.

Tuesday, 22 April 2014

Simple Jeera (Cumin) Rice

Jeera rice is among my top 5 rice recipes for a number of reasons. It's easy, it goes well with every kind of dal and curries, it simply transforms boring plain rice and gives the whole meal a flavorful touch. Pair this with a simple Yellow Dal Fry for a quick tasty meal.
This recipe is as simple as it gets. I do have another jeera rice recipe which I will share with you all soon.

Jeera Rice

Rice, cooked- 1 cup
Cumin- 1 tsp
Green chilly, slit- 1 (optional)
Oil- 1-2 tbsp
Salt to taste
Coriander leaves for garnishing


Heat oil in a pan.

When heated, add cumin.

When tempered, add slit green chilly.

Add rice and salt.

Mix well.

Garnish with coriander leaves and serve hot.

Monday, 21 April 2014

Aam ki Anarkali

We have a big old mango tree in the yard and last night there was a rainstorm. As a result we got to gather a lot of small raw mangoes in the morning that were strewn all about the yard as it's the mango season. Immediately a plan was drawn up on how to use these mangoes and I was particularly stuck on using a few to make "Anarkali" pickle.

What I like best about Anarkali is the sweet-sour taste you get from biting into each little piece and it looks very pretty too! May be that's why they call it Anarkali!



Raw mangoes, peeled and chopped - 1/2 kg
Jaggery, grated- 250 gm
Red chilly powder- 1 tsp (adjust according to your taste)
Salt- 2 tsp or to taste


Mix all ingredients in a bowl.

Cover and keep for about 2 days.

And it's done!


Adjust quantity of jaggery depending on sourness of the mangoes.

Friday, 18 April 2014

Yellow Dal Fry

I come from a region in India where Yellow Dal (rahar/ arhar/ toor) is had on everyday basis. True, this dal complements most of Indian greens and curries but one does need variety. I know, you'll say cook some other dal like moong or lentils, but I like to keep those reserved for Sundays and the like.
So this is a recipe that takes my everyday yellow dal for a spin! I pair up this dal with a simple jeera rice.

P.S. Great way to use leftover dal.

Yellow Dal Fry

Yellow dal- 1 cup
Onion, chopped- 1 big
Tomato, chopped- 1 big
Ginger- garlic paste- 1 tsp
Cumin seeds- 1/4 tsp
Mustard seeds- 1/4 tsp
Red chilly powder- 1/2 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/4 + 1/4 tsp
Garam masala powder- 1/2 tsp
Asafeotida- 1/4 tsp
Salt to taste
Oil- 3 tbsp
Fresh coriander leaves for garnishing


Pressure cook dal with salt and  1/4 tsp turmeric powder.

Heat oil in a pan.

When heated, add asafeotida, mustard and cumin seeds.

When tempered, add ginger-garlic paste. Saute for about a minute.

Add chopped onions. Fry till they turn translucent. 

Add powdered spices except garam masala.

Fry for another minute.

Add dal. Add water for desired consistency and mix well.

Add chopped tomatoes.

Add garam masala and stir.

Check for salt.

Cover and bring to a boil on low flame.

Garnish with fresh coriander leaves and serve hot.

Wednesday, 16 April 2014

Gatte ki Sabzi

Gatte ki sabzi is one of those recipes you think would be complicated, but trust me, it's not! I had assumed the same before I took to cooking.
I am posting a simple recipe and I have used curd, you will find other recipes that do not. I like to use curd in this recipe as it balances the flavors and makes the gravy richer. This dish is my all time favorite and makes a complete meal with just chapatis and rice and a green salad on the side, if you like.

Gatte Ki Sabzi
Besan (chick pea flour)- 1 cup
Baking soda- a pinch
Asafoetida- one big pinch
Bay leaf- 2 nos
Cumin seeds- 1/4 tsp
Red Chilly powder- 1 + 1/2 tsp
Coriander power- 3 tsp
Garam masala powder- 1 + 1/2 tsp
Turmeic powder- 1/2 tsp
Curd- 4-5 tbsp
Salt to taste


Sieve besan, add little salt, 1/2 tsp red chilly powder, 1/2 tsp garam masala powder, baking soda, 1 tbsp oil and knead a dough using water.

Roll small sections of dough using your palms into about 4-5" long, 1" thick cylindrical pieces.

Heat water in a pan sufficient to immerse the pieces. When water starts to boil, put in the pieces, cover and let cook.

After 3-4 minutes, uncover and check if the cooking is complete. To check, prick a piece with the tip of a knife. If the tip comes out clean with no dough sticking on it, the cooking is complete. If not, cook for another few minutes.

Drain and save the water.

Once the pieces are cooled down, cut each into smaller pieces (gatte) about 1/2" thick.

Take powdered spices in a bowl and make a slurry using water. This is done to save spices from getting burned while cooking.

In another pan, heat 2-3 tbsp oil.

When heated, add bay leaf, asafeotida and cumin seeds.

Add the slurry. Let spices cook on low flame for about two minutes.

Beat curd and add. Mix well.

Let cook on low flame for another two minutes.

Add water saved after boiling. (You can more fresh water depending on the thickness of gravy you desire.)

When it starts to boil, add gatte.

Add salt and mix.

Cover and cook on low flame, bring to a boil.

Cook further till you achieve the desired thickness of gravy.

Serve hot.


1. Do not worry if you see boils formed on the besan pieces while cooking in water.
2. Grease your palms with little oil to avoid dough sticking to your hands while rolling out the pieces.
3. Do not cook on high flame.

Sunday, 13 April 2014

Tomato Masala Rice

Funny story about this recipe. I was very hungry so I told my mom that I was going to cook a super simple tomato rice that cooks in under 10 minutes, (the recipe of which I will share in a later post). Midway assembling the ingredients I felt adventurous and came up with this recipe instead and my mom was like, "And where did your hunger go now?" I could only flash a grin!
Give this recipe a shot when you don't have many veggies at hand for a colorful pulao. All you need is tomatoes! 

P.S. I am a rice-monger and this is just the first of many rice recipes to come.

Tomato Masala Rice

Rice, soaked in water for half an hour- 1 cup
Tomato, chopped- 3 medium
Garlic, chopped- 3-4 cloves
Black pepper seeds- 2 tsp
Bay leaf- 1
Red chilly powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Cumin seeds- 1/4 tsp
Salt to taste


Heat 2 tbsp oil in a pan.

When heated, add bay leaf, black pepper seeds.

Add chopped garlic, saute till fragrant.

Add chopped tomatoes. Cover and cook till tomatoes become soft.

Let cool.

Grind to a fine paste.

Heat 3 tbsp oil in  a pressure cooker.

When heated, add cumin seeds.

Add tomato paste.

Add red chilly powder, garam masala powder.

Mix well and let cook on low flame till the raw smell of tomatoes is completely gone.

Add soaked rice.

Mix well and fry for 3-4 minutes with occasional stirring.

Add sufficient water.

Add salt.

Pressure cook the rice.

When the pressure is released, open the cooker, lightly mix rice and serve hot with your favorite raita/curd.

Friday, 11 April 2014

Kairi ki Launji

The season of mangoes is upon us and I am glad to share this sour-sweet-spicy recipe. Consider this a mango salsa, if you may, only better! 

Kairi Ki Launji

Green (raw) mangoes- 1/2 kg
Jaggery- 250 gm
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Fennel seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Onion seeds-1/2 tsp
Red chilly powder- 1 / 2 tsp
Turmeric powder- 1/2 tsp
Mustard oil- 2-3 tbsp
Salt to taste


Peel and cut mangoes into pieces and parboil.

Heat oil in a pan.

Lower the flame.

First add fenugreek seeds.

Then add all other seeds one by one.

When tempered,  add turmeric and red chilly powder.

Add mangoes and jaggery.

Add salt.

Mix well.

Cover and cook on low flame till jaggery melts.

Let cook for a couple more minutes to let sweetness of jaggery seep into the mangoes.

Enjoy with parantha, puris etc.

Wednesday, 9 April 2014

Veggie Tapioca Twist Burger

I love burgers! Who doesn't?
What makes a burger stand out is the patty, a juicy, delectable,  sumptuous patty. In this recipe, I have given the very Indian Tapioca pearls (saboodana) an Italian twist. You will love the fusion!

Veggie Tapioca Twist Burger

Ingredients: ( For 2 servings)

Burger buns- 2 nos
Tomato slices- 4
Cucumber slices- 4-6
Shredded cabbage- 1/4 cup
Mayonnaise- 4 tbsp
Grated cheese- 2 tbsp
Lemon juice- 1 tbsp
Olive Oil- 1 tsp
Pepper for seasoning
Oil for shallow frying

For patty:
Potatoes,  boiled and mashed- 2, medium
Tapioca pearls,  soaked- 2 tbsp
Garlic, roasted and chopped- 3 cloves
Butter- 1 tsp
Dried Oregano- 1 tsp
Dried Basil-1 tsp
Mustard Sauce- 1 tsp
Chilly flakes- 1/4 tsp
Salt and pepper to taste


Combine shredded cabbage,  mayonnaise,  olive oil,  lemon juice and pepper in a bowl and mix well.

Combine all ingredients for patty in a bowl and mix well.

Divide the mix in two parts and make about 1/2 inch thick patties.

Shallow fry each patty on both sides till they turn golden brown.

Now to the fun part! Assemble the burgers!

Place a slice of tomato on the bun. 

Top with some mayo mix.

Place cucumber slices.

Place a patty.

Top with grated cheese and some more mayo mix ( yum!).

Finally place another tomato slice and then top half of the bun.

Warm in microwave for a minute.

Just gorge!!

Sunday, 6 April 2014

Garlic Soya Chunks

The other night I suddenly wanted to eat soya chunks (weird, I know!) right before dinner was about to be served. Usually I like to make soya chunks curry or soya masala which is a bit time consuming. So I came up with this simple, quick recipe and just like that it became my new favorite. Here's the recipe. Hope you all like it too.

Garlic Soya Chunks

Soya Chunks, boiled - 1 cup
Onion, finely chopped - 1 medium
Garlic, finely chopped - 3-4 nos
Tomato ketchup - 3-4 tbsp
Red chilly powder - 1/4 tsp
Oil - 1 tbsp
Black pepper powder
Salt to taste
Coriander leaves to garnish

Boil soya chunks with little salt, drain and keep aside.

Heat oil in a pan.

Add onions. Fry until translucent, about 1 minute.

Add garlic. Fry until fragrant, less than a minute.

Add tomato ketchup, red chilly powder,salt and a pinch of black pepper powder. Cook for a minute.

Add soya chunks. Mix well to coat.

Let cook for about 2 minutes.

Garnish with coriander.

Serve hot.

Saturday, 5 April 2014


Farrah - a simple, tasty and filling snack. The mention of it brings a fond smile to many a face. I like to think of it as a comfort food. It is also a good way to use leftover rice. Here's the recipe for you all.


For dough:
Cooked rice - 1 cup
Rice flour- 4 cups
Water - 1 - 1.5 cups
Salt to taste

For tempering:
Curry leaves- 8-10 nos
Mustard seeds - 1 tsp
Dried whole red chilly - 2-3 nos
Sesame seeds, roasted - 1 tbsp
Oil - 2 tbsp

Knead a dough using rice flour, cooked rice, salt and water. Knead a slightly tight dough.

Take small quantities of dough. Place between your palms and roll into 3-4 inch cylinders about 1 cm thick.

Heat oil in a pan.

Add mustard seeds. After the seeds crackle, add curry leaves, sesame seeds and whole red chillies broken into half.

Add water. Let boil.

When water starts boiling, add the rolled out cylinders in the pan.
Cover and cook for 5-6 minutes on medium flame. Do not stir in between, the pieces might break.

Uncover and check whether all water is absorbed. 

Stir well and let cook for another 2 minutes. I like a bit of crunch in it so I let it cook for a minute or two longer.

Serve hot with a spicy green chutney.

Thursday, 3 April 2014

Beans and Paneer in Coconut Curry

If you are looking to digress from the everyday curries and try out something different, this is the recipe for you. The rich coconut flavor is a refreshing change in taste while the paneer and beans add up to the health quotient.
Beans and Paneer in Coconut Curry

Beans - 15-20 nos, cut into 3 inch pieces
Paneer - 200 gm, cubed
Tomato - 3 medium sized, quartered, then halved
Coconut - 1 cup, grated
Green chilly - 1 nos, slit
Red chilly powder- 1/4 tsp
Oil - 2 tbsp
Salt to taste

Heat oil in a pan.

Add beans. Fry for a minute.

Add tomatoes, paneer, coconut and green chilly. Mix well. Cover and cook for 2 minutes.

Add about 1 cup water. Add red chilly powder and salt. Stir.
Bring to boil on low flame. Let cook until desired thickness of curry is achieved.

Best served hot with chapatis and jeera rice.

Mint Paneer Pockets

As the name suggests, these are pockets filled with mint flavored paneer. I made these for my mother's kitty party and they were a hit, and so was I. Most of the preparations can be done before hand which leaves only the last step of deep frying before being served.

Mint Paneer Pockets


For filling:
Paneer, grated (cottage cheese) - 200 gm
Red, yellow, green bell peppers, finely diced - 1/2 cup
Raisins, chopped in half- 20-25 nos
Fresh mint leaves, finely chopped- 1/4 cup
Salt and pepper to taste

For making pockets:
All purpose flour - 1 cup
Oil - 1 tsp
Salt to taste


Mix all ingredients for filling together in a bowl and keep aside.

Sieve the flour. Add oil and salt and prepare a dough using water. The dough should neither be too loose nor too tight.

Divide dough into sections and roll out each section on a flat surface as thinly (approx. 2 mm) as possible using a rolling pin.

Cut out 3x3 inch squares.

Place about 1/2 tbsp of filling on a square and cover with another. Seal the edges firmly using water.

Even out the edges using a knife or a cookie cutter.

Deep fry in oil until golden on both sides.

Serve hot with chutney of your choice.

Tuesday, 1 April 2014

Sun Dried Tomatoes and Basil Pasta

I love pasta and in this post I am sharing a simple yet flavorful recipe that uses sun dried cherry tomatoes and fresh basil. The tangy taste of the tomatoes makes this pasta a delight.

Sun Dried Tomatoes and Basil Pasta
Penne pasta - 200 gm
Onion - 1 medium size
Red and yellow peppers - 1 each medium size
Fresh Basil leaves - 1/2 cup loosely packed
Sun dried cherry tomatoes- 1/2 cup
Garlic pods- 6-8 nos.
Olive oil- 5 tbsp
Salt and pepper to taste
Red Chilly (optional) - 1

Put pasta on boil as per the directions on the package.

Cut onion, red and yellow peppers into bite size pieces.

Peel and crush garlic pods.

Heat oil in a pan.

Add onion. Saute for 1-2 minutes.

Add crushed garlic. Saute for a minute or until fragrant.

Add red and yellow peppers. Saute for 3-5 minutes. I like my peppers slightly charred so I saute on high flame for 4-6 minutes.

Add chopped red chilly.

Tear up basil leaves and add.

Add sun dried tomatoes. I used tomatoes herbed with oregano. You can use any herbs of your choice.

Drain and add pasta. Mix well.

Season with salt and pepper.

Enjoy your pasta!