Wednesday, September 15, 2010


Kachori is a delicacy which is considered both time consuming and difficult to make especially in modern days.But here is my mom-in-law's simple kachori recipe which is both tasty and quick.I make this kachori often and every one likes it.


  • Aata (wheat flour) 2 cups
  • 1 cup soaked urad dal(soak it overnight)
  • 1" piece ginger
  • Moti saunf 2&1/2 tsp.
  • Black pepper 1 tsp.
  • Red chilli powder 1 tsp.(optional)It gives a nice color
  • Heeng 1/2 tsp.
  • Salt
  • 3 tbsp. oil
  • 2 cloves
  • 1 black cardamom
  • Water
  • Oil for frying


  • Grind saunf,black pepper,cloves,cardamom.
  • Make a coarse paste of urad dal.
  • Add all this in aata,add salt and oil and red chilli powder,grated ginger,heeng and now make a hard dough.
  • Roll it out a little thick and fry in hot oil till red,it will take more time than puri.


  • Chicken pieces 8 (pieces should be large)I used breast tenders this time.
  • 1 cup yogurt
  • 5-6 green pepper
  • 1" piece ginger
  • 1 & 1/2 garlic(15-18 cloves approx.)
  • 3tsp. red chilli powder
  • anise or moti saunf 2 tsp.
  • poppy seeds or posta dana 1&1/2 tsp.
  • roasted cumin powder 1 tsp.
  • salt
  • 1 lemon
  • orange or red color
  • 1 tbsp. ghee

  • Clean chicken pieces.
  • Grind saunf,poppy seeds,ginger-garlic,green pepper and roasted cumin together,make a smooth paste.
  • Heat a pan and put chicken,masala,red chilli powder,color,salt and lemon juice.No ghee this time.
  • When chicken is cooked and and masala is almost coated over it,add ghee.
  • Now grill this on grill plate or roast this in oven,I prefer to grill as it tastes better.If you don't have grill plate,just grill it on non-stick pan.
  • This goes good with puri,stuffed paratha or can be an appetizer.

Thursday, August 26, 2010


This chicken has become my son's favorite these days!His favorite things change season to season so I don't know for how many days it will continue,but these days he never lets me make any other kind of chicken.I brought the drumsticks to make tandoori chicken but he said he would eat only spicy chicken.The pieces were huge and not ideal for gravy recipe but did I have any other option?Actually I made this once for my brother-in-law as it was his birthday and usually he doesn't eat anything on his birthday,observes total fast and this was the first time after his childhood that he was going to eat food.It was a long day for me,I came late from the office and was not sure that he would eat anything,so didn't make any special arrangements before hand,so I decided to make this super easy chicken,the only special effort I put was that I stormed it with a ton of red chilli powder as he loves very hot and spicy food and no-one else in the family can compete with him in eating spicy food!But surprise!This little guy loved this chicken so much that not only he had second serving,but every time he insists of making this only and I'm kind of getting bored of making the same stuff every-time!

Wednesday, August 25, 2010


This was my mother's favorite tahiri.As nobody (I mean male) was much interested in it,she used to cook it when only females had to eat,in this way everybody used to get the nourishing food without much hassle.It' very simple and quick recipe.


  • Daliya or cracked wheat 2 cups
  • Green peas 1 cup
  • Whole cardamon (black)3,green cardamom 3, cloves 3,cinnamon stick 1/2" piece,mace 1/2,black pepper corns 10,bay leaf 1
  • Red chilli powder 2 tsp. or according to taste,salt,turmeric powder 1/2 tsp.,corriander powder 1 tsp.
  • Water approx.2 cups
  • Oil 3 tbsp.
  • Onion 1 big or 1 &1/2 finely chopped.


  • Heat oil in a pressure cooker and add bay leaf and all the whole spices except black pepper.
  • Then add finely chopped onion and sauté till it turns pink,now add black pepper.
  • Put 2 tbsp. of water and add dry spices and salt.
  • Fry till it leaves oil,add peas and cook on slow heat for approx.5 minutes.
  • Add daliya and fry for another 4-5 minutes.
  • Now add water and close the lid with weight and let it whistle once on medium heat,when the steam is absorbed,open the lid and serve it hot.

Tuesday, August 24, 2010


This is my mother-in-law's recipe and is one of my favorites.People who love hot & spicy food will definitely love it.Here follows the recipe=


  • 4 cluster or on the vine tomatoes
  • 1 medium size potato
  • 1 tbsp green peas
  • 1 tsp. finely chopped cilantro
  • 2 medium size onions+ 2 cloves garlic
  • salt according to taste
  • 2 tsp. red chilli powder+1 tsp.turmeric powder for filling
  • 2-3 tsp. red chilli powder,1/2 tsp.turmeric powder,1 tsp. corriander powder for gravy masala.
  • 1/2 cup water.
  • fenugreek seeds 1 tsp.
  • oil approx. 2 serving spoon.


  • Chop potato in tiny pieces,heat a pan and in 1 tsp. oil fry fenugreek seeds(methi seeds) till it turns dark brown.
  • Add chopped potato,peas and salt,chilli powder & turmeric powder,cover and let it cook.
  • When cooked,sprinkle cilantro and let it cool,the filling is ready.
  • Now wash the tomatoes and on the top cut it to fill the stuffing,but the top should not be completely detached.
  • Scoop out the juice and keep this aside in a bowl to be used later in masala.
  • Put the stuffing inside and if a little remains,it will be used in later stage.
  • Grind onion-garlic in a blender and in remaining oil,add methi seeds till it turns dark brown and then add onion -garlic paste + all the gravy masala & salt.
  • Fry the masala on slow heat for 8-9 nminutes,now add tomato juice and cut portions from the whole tomato and fry till it leaves oil.
  • Add leftover stuffing if any ,water and stuffed tomato and cover and cook untill tomatoes become tender.
  • Make sure they are not overcooked.
  • Enjoy with dal,chapati and rice.

Saturday, August 7, 2010


This was the specialty of my mom.She used to make it for winter days breakfast in India and served it with corriander chutney and that was just heaven!I don't like this parantha with pickle or anything else,gobhi ka parantha with dhania ki hari chutney was the perfect combination.After my marriage,when I made it for the first time at my in-laws place,at first my mother-in-law was quite apprehensive as she saw no spices added to the filling,it was looking colorless and bland,but when she tasted it,she was all praise for this kind of cauliflower parantha.She used to tell everyone how the cauliflower's unique taste is intact in this and how it is enhanced by the hint of ginger and how beautiful the white cauliflower looks inside the parantha and so on! My brother-in-law also loves this and he eats a couple of more gobhi parantha than his regular intake and that speaks for itself as this is next to impossible for him to eat more than what he regularly eats.


  • Cauliflower florets 7-8(cut lengthwise)
  • Ginger 1" piece(finely cut)
  • Hing 1 pinch
  • Salt
  • Green chilli 4(finely chopped)
  • 1 tbsp. oil
  • Wheat flour

  • Wash and cut cauliflower lengthwise.
  • Heat oil in a pan and add hing and Ginger,saute for a couple of minutes and add cut chillies.
  • Now add cauliflower and salt and cook on high flame because in U.S. cauliflower is very watery(Indian gobhi can be cooked on medium flame).
  • Cook till all water is dried out and cauliflower is a little brown in places,make sure it is not overcooked or burnt,it should not be mashed.
  • Cool it and roll out parantha and grill it crisp.
  • Serve hot with dhania chutney.


Thursday, August 5, 2010


This is the typical eastern U.P. style stuffed eggplant or Brinjle. It goes excellent with rice and toor daal.We make the kalonji masala from scratch and that gives the dish extra cleavage.

  • Chinese eggplant 3
  • Salt,red chilli powder 2 tsp.,turmeric powder 1/2 tsp.,amchoor powder 2 tsp.
  • Kalonji masala 3 tsp.(Dry roast 1 cup whole corriander,1/2 cup anise(moti saunf),1/4 cup kalonji or onion seeds,1 tbsp. methi or fenugreek seeds.)On a tawa first put corriander,after 2 minutes add fenugreek seeds,after 1 minute add saunf and a few moments later add kalonji and turn off the heat.When it's cool,grind this and store in a jar.

  • 1/4 cup water
  • 2 tbsp. oil


  • Wash the eggplant and slit it lengthwise.
  • Mix all the powders and add 2 tsp. of oil to wet it a little and then stuff the eggplant.
  • Heat 2 tbsp. oil in a pan and throw the stuffed eggplants in it,sprinkle approx.1 tsp. salt on them and cover them while adding water.
  • After approx.5 minutes,turn them and cover again.
  • Heat should be medium and turn them again after 5 minutes.
  • Let them cook till oil leaves and they are cooked thoroughly.

Saturday, July 24, 2010



  1. 1 Bottlegourd (lauki)
  2. 1 tsp. banarasi rai (it's special spice but if not available,you can use mustard seeds too)
  3. 2 whole red chillies broken into small pieces
  4. 2 tsp mustardoil for seasoning
  5. salt
  6. Yogurt or curd 2 cups (thick and beaten)
  7. Roasted cumin powder


  1. Grate lauki and heat mustard oil in a pan,when hot,add banarasi rai and broken red chill.
  2. Stir for a moment,rai will splutter,add grated lauki(bottle gourd) and cover and cook till lauki is soft and brownish.It should be completely dry.
  3. Let it cool ,then mix in thick beaten yogurt or curd adding salt and roasted cumin powder.

This raita was my mom's special and definitely it tastes outstanding.Try it out and find yourself!
P.S.Banarasi rai is not available in Indian grocery stores,I buy it from India and it lasts for years as seldom it is needed but it's worth keeping it for certain kind of dishes,it's a peculiar spice of eastern U.P. cuisine.


Friday, July 23, 2010


This dal is very simple to make but super delicious,only condition is time & patience.My friends love it when they eat at my place and ask the recipe,but when they cook it at their home,they complain it doesn't turn out the same.I ask them,"did u follow all d instructions?" they reply in negative!The point is it takes almost 7 hours slow heat cooking and if you skip it,it won't be the same!Here's the recipe=


  1. 1 cup whole urad dal
  2. 2 tbsp. red kidney beans(Rajma)
  3. 8 cups water
  4. 2 medium size finely chopped onions
  5. 2 medium size tomatoes
  6. 1 serving spoon olive oil
  7. 1/2 stick butter
  8. 1 tsp. red chilli powder
  9. 1 tsp. corriander powder
  10. 1 tbsp. garam masala powder(I use store bought for this recipe).
  11. salt according to taste

  1. Heat olive oil in a vessel(you can use desi ghee or any kind of refined oil).
  2. Add onions and fry them till they turn pink.
  3. Add chopped tomatoes and all the dry masalas,cook till tomato gets tender and oil is separated.
  4. Add (overnight soaked dal and rajma) and water,cook till 3 whistles.
  5. Let the cooker absorb the steam.
  6. Now on very slow heat,let it cook for hours,occasionally stirring it.
  7. When the urad dal splits into two parts and onion is no more distinguishly visible,it is done.It will take approx. 7 hours.
  8. Add butter and enjoy!

Tuesday, July 20, 2010


1-Tofu 1/2 container(I used hard Tofu)
2-Makhama 1/4 cup
3-Peas 1/2 cup
4-1 & 1/2 onion
5-Ginger 1/2" piece(grated)
6-Tomato paste 3/4 cup
7-Cashew 9-10
8-Black Cardamom 3,Cinnamon 1/2",Mace 1 flake,Black pepper 5-6,Green Cardamom 3(dry grind all these in a coffee grinder)
9-Salt according to taste
10-Red chilli powder according to taste(I used 2& 1/2tsp.)We eat very hot & spicy!
11-Kasoori methi 1 tsp.
12-2 Serving spoon oil
13-1/2 cup water
14-Corriander powder

In a pressure cooker,cook roughly cut onions with salt,chilli powder,corriander powder adding a quarter cup of water.On a slow flame,cook this till it whistles thrice.Turn off the heat and let it absorb the pressure.
Meanwhile mash tofu and shallow fry it in a pan till it turns pink.Keep aside.
Now open the cooker and mash the masala with a service spoon.Heat oil in the cooker and fry makhana(cut into halves) and cashew,set aside,in the remaining oil, fry the boiled masala.After 2 minutes,add tomato paste and grated ginger,cook it leaves oil.
At this point you can add a pinch of sugar too(I added).
Now add peas,fried tofo and makhana-cashew and bhuno for approx. 5 minutes.Add water and pressure cook till one whistle.
Open the lid after 15 minutes and now sprinkle ground masala and kasoori methi.Spoon out in a dish and garnish with cilantro.
It goes good with nan,Parantha or even chapatis and Pulav or plain rice.