Sunday, July 9, 2017

                             Kacche Aalu Ka Paratha

Today for Sunday brunch,I made this kacche aalu ka paratha.It's really different in taste and trust me,People would ask you about this as it would be hard to figure out for them with what stuffing you have made it! It happens each time when I make it,my guests first try to figure out by themselves what kind of stuffing is there,then they ask me of course! As potato assimilates with anything,having no distinguished taste of itself,it's hard by looking inside the grated filling that it is aalu paratha. This paratha is a little time taking so please don't make it when people sitting on the table are very hungry! 
This paratha is very crispy and can be enjoyed by itself.I serve this with hari chutney but prefer to eat it separately without chutney or pickle because of crispy crust and crispy filling.


  • Wheat flour dough
  • 2 raw potatoes (Grated)
  • 1 medium size onion (Chopped into fine pieces)
  • 2 green chilli
  • 1/2" grated ginger
  • 2 tsp. cut cilantro leaves
  • 1/2 tsp. kasoori methi
  • 1/2 tsp. garam masala powder
  • 1 tsp. red chilli powder
  • salt & oil
  • 1 tsp. amchoor powder


Friday, July 7, 2017


                                 Stuffed Tinda Or Tinda Masala

Tinda is that vegetable which was seldom cooked at my parents' home,my papa did not like it,my mom was also not fond of this vegetable.I had no particular like or dislike for this vegetable,If offered in anybody else's home,I could eat it without any fuss!
When I came to my in law's place after my marriage,one summer night,my dear mom-in-law cooked this Tinda sabzi,believe me,it was just divine! I could not believe it was the same humble tinda which could taste outworldly,in short,she took ordinary sabzi to the next level;turning it extra-ordinary! 


  • 4 medium size soft fresh tinda
  • 2 medium onion
  • 1" cinnamon stick
  • 1" ginger
  • 2 tbsp. Moti saunf (Fennel seeds)
  • 1 tbsp. Onion seeds or kalonji
  • 1/2 cup yogurt
  • Mustard oil or Vegetable oil 2 1/2 tbsp.
  • Salt
  • Turmeric powder 1/2 tsp.
  • Corriander powder 1 tsp.
  • Chilli powder 2 tsp. or according to taste.
  • 1 clove garlic


  1. Wash tinda and peel it.
  2. Open the top and scoop out pulp.
  3. Grind spice  with pulp,ginger and garlic.
  4. Mix everything,chilli powder,turmeric powder,corriander powder,salt and finely chopped onion.
  5. Stuff this masala into scooped tinda.
  6. In a thick bottomed pan,add all the ingredients and cook on slow heat till oil is separated stirring the dish time to time.
  7. Serve with paratha,chapati or rice.

Friday, October 23, 2015


This is the egg curry my husband declares the best and he has eaten in various hotels & places. And that's really a compliment as he seldom says a word of appreciation as he says,"food is good that's why I'm eating without uttering a single word".

Sunday, October 18, 2015

                                                  Ghughni Pakauri

This is a recipe which my papa handed down to me ! When he was a kid,this was a favorite street food,he often used to buy whenever he got pocket money! This was exclusively ballia's (a small town in U.P.) dish found nowhere else I think,now even in Ballia,people don't know about it.But since I started preparing this,everyone just loved it(except my husband and in-laws!!).This my comfort food and have so many memories attached to this single dish. Very simple to prepare,tastes heavenly with basmati rice.

  • 2-3 large onions (for pakauri)
  • 1 onion & 2 cloves of garlic (for masala)
  • 1 tsp. garam masala powder
  • 2 tsp. turmeric powder
  • 1/2 tsp. corriander powder
  • Salt to taste
  • Red chilli powder 2-3 tsp. or according to your heat level
  • Oil for frying
  • Yogurt 2 cupWater 1/2 cup
  • Soaked kala chana or fresh green peas 1/2 cup
  • Besan 1/4 cup for pakauri.


  • First make a paste of 1 onion and 2 cloves of garlic.
  • Cut rest of the onions in thin slices and mix besan,turmeric powder 1 tsp.,chilli powder 1 tsp.,salt and water to make a batter for pakauri.
  • heat oil in a pan and when it's hot,fry pakauris in batches.
  • In a pressure cookes,heat 2 tbsp. of oil and fry the onion garlic paste with all the dry spices and when starts separating oil,add kala chana or green peas and stir fot about 1 minute.
  • Add 1/2 cup water and close the lid and cook till one whistle.
  • Blend the yogurt with a wisk or mathani,add 1/4 cup of water,a little salt and when cooked ghughni of chana or matar is cold,add into the yogurt,add pakauris too, mix and serve with steamed rice and plain dal.

Minestrone Soup

                                          Minestrone Soup

Minestrone soup was my main reason to go to an Italian restaurant.I used to frequent all the Italian big brand restaurant until I started making this soup at home! Now,I can make my own version with my specific taste and enjoy this at home with homemade eggplant Parmesan.Sometimes I also add whole Moong bean soaked in water overnight to make it more nutritious.


  1. Black-eyed peas (Lobiya)-1/2 cup
  2. Red kidney beans (Rajma)-1/4 cup 
  3. 1/2 can tomato sauce or puree
  4. 1 small zucchini,4 string beans,1 carrot,4-5 whole leaves of spinach,1 small potato,1 floret orange or white cauliflower (Phool gobhi),1 small tomato
  5. 1 medium size onion
  6. 2 cloves garlic
  7. 1 & 1/2 tbsp. olive oil
  8. 2 cups water
  9. Salt,oregano 1 tsp.,Italian seasoning 1 tsp., dried basil and parsley 1 tsp. each
  10. Black pepper freshly ground 1/2 tsp., paprika powder 1/2 tsp.


  1. Soak black eye peas and kidney beans overnight.
  2. Finely chop onions and heat oil and saute them till pink.
  3. Add finely chopped or crushed garlic and stir for a minute.
  4. Add tomato paste,all the spices,salt and cook till oil separates.
  5. Add soaked legumes and water and potato cube with skin and cook till 2 whistles.
  6. Open the lid when steam is absorbed and add zuccini (sometimes I add opo squash cubes in place of zucchini),beans,carrots and keep boiling for about 6-7 minutes.
  7. Now add ziti (or smallest pasta available) and cauliflower.
  8. After 8 minutes,add roughly cut tomato and whole spinach leaf.
  9. Stir for about 2 minutes and cover.
  10. Serve hot with fresh bread sticks. 

Monday, September 28, 2015

                                              Moong Dal Tikki


  1. Moong dal dhuli..1/2 cup
  2. Baking potato......3 (Or large size potato)
  3. Cornstarch............3 tbsp.
  4. Onion ...................1 large or 2 small size
  5. Garlic cloves.........2-3 (U.S. Size just 1 )
  6. Ginger...................1/2' piece
  7. Cilantro Or Corriander leaves..2-3 sprigs
  8. Salt to taste
  9. Chilli powder.........2 heaped tsp. or according to your heat level
  10. Turmeric powder.....1/2 tsp.
  11. Corriander Powder...1/2 tsp.
  12. Oil for frying
  13. Green pepper or chilli..2-3


  • Boil potatoes and mash them or grate them. For this recipe,the sticky potatoes that are available in India during winter are the best but here in U.S. I use any potato because those aren't available here. The only thing is that the tikkies don't turn out as smooth as it used to be in India :( .
  • Soak moong dal for a couple of hour and then pressure cook them with salt and water,make sure water is not much,you need water only to cook it dry,approx. 1/2 cup.
  • Blend half the onion (if you are using big) or 1 onion (if you are using small) & garlic cloves.
  • Chop onions as we chop for omlette,ginger and cilantro + green pepper.
  • Heat pan and add 2 tsp. oil and saute chopped onion,ginger & green chilli.
  • In the same pan,heat 3 tbsp. oil and fry the blended masala (onion-garlic) adding chilli powder,turmeric powder,Corriander powder & salt.
  • Masala is done when it starts separating oil,add cooked and mashed moong dal and sauted onion,ginger,chilli. Sprinkle cilantro.
  • Now your moong dal filling for the tikki is ready.
  • In potato,add cornstarch (arrowroot) and salt and make it smooth.
  • Make a ball from potato,shape it as katori and put moong dal filling into it and carefully seal it and flatten a little.
  • Heat oil in a pan and deep fry these tikkies on high setting.
  • Serve hot with cilantro chutney,no ketchup please !

Monday, October 29, 2012

                               AMLE KA ANCHAAR

                                  (GOOSEBERRY PICKLE

Amla is good for health,rich in iron and has so many qualities that make it outstanding.One amla a day increases the hemoglobin and brings back to normal level just after one month ! The nutrient value does not decrease even after cooking. My mother used to make this pickle and it was very popular,the hint of garlic gives it extra edge. Amla is not  available in U.S. so I was missing it since I left India. This month I saw amla in frozen section and thought to give it a try and believe me;it turned out as good as made of fresh amla !

  • Amla 5 
  •  mustard seeds 1 tbsp.
  • Red chilli powder 2 tbsp.
  • Turmeric powder 1 tsp.
  • Kalonji (onion seeds) 1 tsp.
  • Salt.
  • Mustard oil 3 tbsp.
  • Garlic cloves 5-6
  • Green pepper 6-7
  • Water 1/2 cup.
Method :

  • Boil amla in pressure cooker.I was using frozen amla so I cooked it till 2 whistles.
  • Grind mustard seeds in the grinder,then add garlic-green pepper with some water and blend.
  • Open amla by slightly piercing a fork but let it retain it's round shape.
  • Mix all the above mentioned ingredients and don't be shy of adding water.
  • Put it in sunlight for whole day and it's ready to eat.