Friday, July 15, 2016



:- Tomatoes (4-5) medium size (blend into a Paste)
:- Cumin seeds(Jeera) 3/4 tsp
:- Curry leaves(7-8)
:- Red chilli Powder(1 tsp)
:- Turmeric (1/4 tsp)
:- Salt as desired (For taste)
:- Hing 1/2 tsp.
:- Oil to fry.
Make a paste of tomatoes in a mixer.
Heat oil in a shallow utensil, when Oil is heated .Then add cumin seeds.
When they begin to pop, add curry-leaves,add turmeric powder, red chilli powder and Tomato paste. Cook on medium for 2-4 minutes.
Add desired amount of water and salt. Let it come to a boil, turn off the gas, garnish with fresh coriander leaves.
Serve hot delicious tomato soup before food to increase appetite.


:- Chopped & boiled vegetables --- small piece of cabbage, 1 potato, 3-4 tomatoes,
few beans, few cauliflower flowerets
:- 1 tbsp starch powder
:- 1/2 tsp pepper powder
:- Salt to taste
:- 3-4 tbsp butter
:- 1-2 tbsp lemon juice
:- Coriander leaves for garnishing
Take a tablespoon starch powder and mix in small amount of water, to make a thick paste.
Boil the vegetables in little water and cool. Remove the vegetables from water and keep the water aside for further use. Blend the vegetables until smooth.
Heat the remaining butter in the same pan . To this, add the ground vegetable mixture and fry for few more minutes .
Add the starch mixture, pepper powder and salt to the water, which is used to boil the vegetables. Make sure there are no lumps in the mixture.
Add this water to the above vegetable mixture and simmer for 2-3 minutes.
Remove from heat and add the lemon juice and coriander leaves.
A delicious and highly nutritious Vegetable soup is ready for serve.


We need :
:- Spinach(palak)-250gm,Onion-1,Ginger-1,Some Coriander Leaves,Potatoes-2,Cabbage-1 cup,Gourd(lauki)pieces-1 cup,Salt-1 tsp,Black pepper powder-1/2 tsp
Method :
Cut the spinach into small pieces after washing. Cut the onions,ginger and coriander leaves into small pieces.Cut the potato,cabbage and gourd into small pieces. Add 6 cups of water to the pressure cooker and boil the potatoes,cabbage and gourd. When cool blend in the mixie and seive.
Heat butter in a pan and add the onion pieces and fry for 1 minute. Add the stock prepared earlier. Add salt,black pepper powder,and cook. Remove from heat and sieve.
Now on medium heat place the sieved soup and add spinach and ginger and cook for 10 minutes.Remove from heat.
Add the coriander leaves and Serve hot.
A healthy soup is ready ;-) enjoy it hot before dinner.

Pumpkin Soup with Coconut and Ginger

Ingredients :
:- 600 mg Chopped pumpkin flesh 1 ts Chopped chillies
:- 1 lg Onion chopped 1 tb Lemon juice
:- 2 tb Vegetable oil 2 tb Chopped coriander
:- 2 tb Chopped ginger 1 tb Tomato paste
:- 400 ml Coconut cream Pinch of sugar
:- 300 ml Water Freshly ground pepper
Instructions :
Saute pumpkin and onion lightly in vegetable oil. Add water, ginger,
Bring to boil and cook gently for 15 mins. Puree soup in blender.
Return to heat, add coconut cream, lemon juice, paste and sugar.
Bring to boil, cook another five mins. Season with pepper and, if you like, a bit more salt.
Garnish with coriander. Serve hot before dinner , it will increase appetite and also it's nutritious


Punjab is a northern state of India popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee. I know health consious people will try to run away from this section :) but you will love it try!!

Amritsari Special Aloo 
250gms Aloo (potato)
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana
Oil For frying
Corainder leaves
*Cut aloo into long pieces.
*Heat oil and deep fry the aloo. Keep aside.
*Heat 2 tsp of oil, add onions fry till brown. Add salt, turmeric powder, red chilli powder, annardana, garam masala and mix well.
*Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
*Garnish with corainder leaves and serve hot with paratha.

Sarso Ka Saag 
500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
1 tbsp Maize flour
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions
1 tsp Red chilli powder
1 Pinch Turmeric powder
*Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
*Chop ginger, garlic cloves and chillies.
*Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
*Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
*Add the ground saag and simmer the flame. Cook for few minutes.
*Add the maize flour, red chilli powder, sugar and stir well.
*Serve hot with paratha or makki ki roti.

Makke Ki Roti
6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
1/4 cup whole wheat up flour
salt to taste
To make makai ki roti :
*Mix cornmeal, whole-wheat up flour and salt.
*Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
*Divide the prepared dough into eight to ten equal portions.
*Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
*Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
*Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
*Turn the makai roti and stir fry the other side till it's light golden brown.
*Serve hot with sarson ka saag.

Masaledar Karela

2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
salt to taste
oil to fry
5 -6 bitter gourd
2 medium sized onions
1 tsp dry mango powder
Preparation :
*Give a slit on one side and take off all the seeds.
*Cut karelas into thin slices.
*Wash and rub two table spoons salt all over the karelas and its scrapings.
*Set aside for 3-4 hours.
*Wash completely again and squeeze dry the karelas.
*Heat up oil in kadhai.
*Deep fry the cut karelas till dark brown and crisp.
*Take off the karelas and keep aside.
*Slice onions.
*Heat up 3 tblsp of oil in a kadai.
*Mix in cut onions.
*Stir fry for 3-4 minutes till onions are a little brown.
*Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
*Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
*Mix in salt if needed.
*Serve hot with chappatis.
Chicken Masala with Gravy 
a pinch garam masala powder
1/2 walnuts
4 cup chicken stock
2 green cardamoms
2 tblsp fresh cream
400 gms chicken (minced)
1 tblsp garlic paste
1/2 tsp cumin powder
sal t to taste
1 tblsp oil
2 tblsp tomato paste
4 green chillies
1 tsp red chilli powder
1 tblsp ginger paste
2 medium onions
*Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
*Mix thoroughly.
*Using a tablespoon, divide into equal portions.
*Roll each portion into a ball.
*Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.
*Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated.
Keep aside.
*Wash and cut green chillies.
*Boil walnuts and then grind in to a fine paste.
*Boil onions, remove and grind to a paste.
*Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut green chillies stir fry for a moment.
*Mix in tomato paste then bring to a boil.
*Mix in walnut paste and stir to mix well.
*Lower the heat, mix in fresh cream, stirring continuously.
*Mix in koftas and bring to a boil, adjust salt.
*Serve hot.

Mixed Daal

2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
1/4 cup red kidney beans (rajma)
1/2 cup black gram divide (urad dal)
salt to taste
1 tblsp red chilli powder
1 tblsp kasoori methi
3 tblsp butter
10-15 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
2 medium size onions
For Dhabey Ki Daal :
*Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
*Take off and finely cut onion and garlic.
*Wash, take off stem and finely cut green chillies.
*Wash and finely cut tomatoes.
*Wash and cut coriander leaves.
*Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
*Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
*Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
*Mix in red chilli powder, cumin powder and stir-fry briefly.
*Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
*Stir in the cooked dals and mix well.
*Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
*Crush kasoori methi between the palms, sprinkle on the dals and serve hot.