Saturday, May 29, 2010

Bhindi ki Sabji


250gms Bhindi (lady's finger)cut in diagonally or round
1 big tomato sliced thin
1 Onion sliced thin
1 tsp ginger-garlic paste
1 green chilly finely chopped
1/2 tsp cumin seeds (jeera)
1 tsp dhaniya powder
1/2 tsp red chilly powder
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
1/4 tsp dry mango powder
4-5 tsp oil
salt to taste
coriander leaves for garnishing


* Heat the oil in a pan and add cumin seeds.
* When cumin seeds crackle, add ginger-garlic, green chilly, onions and fry till onions turn light brown.
* Add bhindi, turmeric, salt and cook for 5 to 6 minutes on low flame stirring in between intervals and also cover it.
* Then add tomatoes, dhaniya, red chilly, garam masala, dry mango powder and fry for 3 to 4 minutes.
* Garnish with coriander leaves.
* Serve hot with roti or parantha.

Friday, May 28, 2010

Rajasthani Gavarfali Sabji


250gms gavarfali (cluster beans),cut into 1 inch pieces
150gms potato,cut into thin and long 1 inch pieces
1 big tomato cut into long pieces
1 big onion cut into long pieces
1 tsp ginger-garlic paste
1/4 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander powder (dhania)
1/4 tsp red chilly powder
1/2 tsp garam masala
salt to taste
5 tsp oil
coriander leaves for garnishing


Boil the gavarfali and potato in water for 7-8 min.
Drain and squeeze out the water and keep aside.
Heat the oil in a pan and add cumin seeds.
When the seeds splutter, add the ginger-garlic paste and cook for a few seconds.
Add the onions and cook for a few seconds.
Also add tomatoes and cook for a few seconds.
Then add boiled gavarfali, potato, turmeric, coriander powder,red chilly, garam masala, salt and cook for 2-3 min.
Garnish with coriander leaves.
Serve hot with roti or paratha.

Watermelon Chaat


3 cups watermelon cubes
1/2 tsp chaat masala
1/4 tsp black salt
1/4 tsp black pepper
salt to taste
1 spoon lemon juice
coriander leaves chopped
mint leaves and lemon slice for garnish


Take watermelon cubes in a bowl.
Add chaat masala,salt,pepper,lemon juice and coriander leaves.
Mix all well.
Garnish with mint leaves or lemon slice.
Serve chill.

Friday, May 14, 2010

Mango Shake with Vanilla


1 ripe mango
2 tsp sugar
1 cup milk (chilled)
1 scoop vanilla ice-cream


Peel and cut mango into pieces.
Crush mango pieces,sugar and milk in a blender or mixer till smooth.
Pass this shake through a sieve.
Take a long glass and pour this shake into it.
And on top of it put a vanilla scoop.
Serve chill and enjoy.

Thursday, May 13, 2010

Instant papdi pizza

This is a yummy pizza which kids can also easily make in moments.


7-8 pieces papdi
1 onion medium (chopped)
1 capsicum medium (chopped)
3 cubes cheese (grated)
pizza sauce or tomato ketchup
black pepper


Put papdi pieces in a plate.
Spread pizza sauce on them.
Then add onions and capsicum.
Sprinkle little black pepper and salt.
At last put lots of grated cheese on them.

Tuesday, May 11, 2010

coconut nutty choclate balls


1 cup condensed milk (sweet)
1/2 cup cashew and almonds (finely chopped)
1/4 cup cocoa powder
1/4 cup flaked coconut
6 or 7 crushed biscuits (marie or parle g)


In a bowl put condensed milk.
Then add dry fruits, cocoa, coconut and biscuits.
Mix all and make small balls.
Roll the balls in flaked coconut or dry fruits.
Store in refrigerator.

Friday, May 7, 2010

palak (spinach) ki dal


3/4 cup moong dal (yellow lentils)
1 cup palak (spinach)washed and chopped
2 tomatoes skinned and cut small
1 onion cut small
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp salt or as per taste
4 tsp ghee
2 cloves
1/4 tsp hing (asafoetida)
1/2 tsp red chilly powder
4 cups water


Wash dal and put in pressure cooker with water, turmeric powder and salt. Allow to cook till 2 or 3 whisles come.

Take a pan and heat the ghee till hot. Add the cumin seeds and when they splutter, add hing, cloves, ginger garlic paste and onion. When onion turns golden add red chilly powder, chopped tomatoes and cook till it becomes soft. Now also add cooked dal along with water and palak. Mix all this well (its consistency should be like thick soup) and let dal boil for 7 or 8 minutes on low flame, stirring it at intervals.

Serve hot with chappati, naan, or rice.

Saturday, May 1, 2010

Gud (Jaggery) Kheer

1/2 cup of rice( washed)
5-6 cups milk
3/4 cup of grated gud (jaggery )
1-2 caradamom seeds ( crushed)
2 spoons almonds
A pinch of saffron


Boil milk in a pan for few minutes and add rice. Keep the flame low and stir it at intervals, till it becomes thick and soft.

Add gud, cardamom, almonds, saffron and stir till it dissolves completely.

Serve hot or cold and can be decorate with almonds and rose petals.