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Showing posts from 2014

Instant Carrot Pickle


Carrot -  2-3 medium size
Mustard seeds - 1 tsp
Fennel seeds - 1 tsp
Methi (Fenugreek) - 1/4 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/8 tsp
Red chili powder - optional
Asafoetida - pinch
Salt - to taste
Mustard oil - 2 tbsp

Wash carrots and pat dry completely. Slice into thin pieces and keep aside. Dry roast the whole spices and grind into fine powder.Add salt, turmeric and asafoetoda to the sliced carrots.Heat mustard oil and pour it over the mixture.  Store the pickle in a airtight jar and refrigerate. Note: Use within 2-3 days. 

Rava Toast


Rava (sooji or semolina) - 1/2 ccup
Yogurt - 1/2 cup
Chopped onion - 2 tbsp
Green chili - to taste
Cilantro - 2-3 sprigs
Salt - to taste
Vegetable oil


Mix rava, yogurt, chopped onion, green chilies, cilantro leaves, salt.Keep the mixture aside.Spread the mixture on the slice of bread.Heat the tava (griddle). Spread some oil.Place bread with filing side down on the tava and cook till the filling side is golden brown in color. Flip and toast the other side.Slice in desired shape ad serve with ketchup.

Baked Dahi Vada (Baked lentil dumpling in yogurt sauce)

Healthy version of fried dahi vada


white urad daal - 1 cup
yellow moong daal - 1 cup
Fresh ginger - 1 inch
Whole black pepper - to taste
Green pepper - to taste
Heeng - few dashes
Salt - to taste


Soak daal for 4 hours or more.
Grind black pepper, ginger, green pepper in the grinder and then add the soaked daals. Add salt, heeng and grind to make smooth paste. Don't add too much of water.

Pour the batter in greased muffin tray and bake for 20-30 minutes at 350 F. Baking time may vary with different oven settings. When vadas turn golden, take it out. Prick the vadas with fork and dump them in yogurt sauce.

Sprinkle salt, red pepper, roasted cumin powder and tamarind sauce.

Wait for sometime before taking the first bite.

Power Laddos


Whole wheat flour - 1 cup
Semolina - 3/4 cup
Gram flour (besan) - 1/2 cup
Rice flour - 1/4 cup

Nuts of choice (cashew, raisins, makhana)

Ghee -  5tbsp and more


Roast nuts, raisins and makhana in ghee an keep it asideMix all the flours and roast in ghee till it gives out nice aroma.Add roasted nuts and mix well.Turn off the heat and once it cools down, start making balls. Add more ghee to bind the laddos.Cool and pack in air tight container.

Double Chocolate Banana Bread

This is very moist and very yummylicious !


Ripe banana - 3
Butter - 1/4 cup
Brown sugar - 3/4 cup
Egg - 1 large
Vanilla extract - 1 tsp
Baking soda - 1 tsp
Cinnamon - 1/2 tsp, ground
Salt - 1/4 tsp
All purpose flour - 1 cup
Dutch-process cocoa powder - 1/2 cup
Chocolate chips - 1 cup


Heat oven at 350°F. Grease 9x5-inch loaf pan.Mash banana and keep it aside. Whisk melted butter, sugar, egg and vanilla extract.Mix baking soda, salt, flour, cocoa powder in a sieve. Mix all the ingredients from step 2, 3 and 4 very gently with a spoon. Stir in chocolate chipsPour the batter in the greased pan and bake for 55 to 65 minutes or until the tester comes out clean. Cool the cake and run the knife around the pan and invert the pan.Cool the cake on the cooling rack before slicing.  
Source: Smitten Kitchen 

Phirni (Rice Pudding)

For the very long time I was confused between phirni and kheer. They both are made of rice and almost cooked the same way. The only difference is how you process rice for cooking. Phirni is made from ground rice and served chilled. Kheer is made from whole rice and can be served chilled or warm.

Basmati ice (or any other rice of your choice)- 3 tbsp
Whole milk - 1.5 cups
Sugar - 1/2 cup
Silvered almond - handful
Saffron - 3-4 strands
Ground cardamom powder - 1/4 tsp

Soak saffron in 2 tbsp warm milk. Soak rice in water to 10-15 minutes. Drain and pat dry rice on a paper towel.Grind in a mixer to make coarse powder.Boil milk, add ground rice and sugar. Cook till rice is completely cooked. Add saffron, cardamom powder.Portion it in small serving bowls. Garnish with almonds and chill before serving. Note: Normally phirni is of a thicker consistency than rice kheer. You can also garnish with pistachios and other nuts.

Homemade Naan (No Yeast No Tandoor Recipe)

This is a easy breezy recipe for making naan at home and requires bare minimum ingredients. This does not require tandoor or any other fancy equipment to cook naan. The secret is in the dough that makes it different from a regular roti.


Wheat flour - 1 cup
All purpose flour - 1/4 cup
Yogurt - 1/2 cup
Baking powder - 1/8 tsp
Salt  - pinch
Warm water - as needed

Method: Mix all the ingredients and prepare a soft dough. Leave the dough covered at room temperature for 2 h. Punch the dough and knead it again. Pinch small balls and roll it like a typical roti (circle) or shape it like a naan (triangle). Cook on medium heat on hot griddle. Flip naan to cook evenly on both sides. Cook till you see brown spots and then do the final cooking on the flame. If you don't have gas stove, then finish cooking on the griddle. Smear ghee on hot naans and serve with your favorite curry.

Amritsari Daal

Daal Amritasri, is the new addition in my menu of things I cook regularly. It is very easy to make and tastes lie heaven. The flavors come out best when cooked slow in an open pot. I don't have luxury to cook slow due to time constraints, but I have tied this cooking in rice cooker and it came out awesome. For everyday purposes, I cook in pressure cooker and simmer for 20-30 minutes on very low heat.


Whole black / urad daal - 1 cup
Chana daal - 1/4 cup
Water - 4 cups
Red onions - 1 small, finely chopped
Ripe tomatoes - 1 small, finely chopped
Green chillies - 1-2 chopped (optional)
Ginger - 1 tbsp, finely chopped
Garlic - 1 tbsp, minced
Bay leaf - 1-2, medium
Garam masala - 1tbsp
Coriander powder - 1 tbsp
Salt - to taste
Turmeric powder - 1 tsp
Cilantro - handful for garnish
Ghee - 1 tbsp (optional)
Vegetable oil - 2 - 3 tbsp
Cumin seeds (jeera) - 1.5 tsp


Soak urad and chana daal overnight or at least for 4-5 hours.Rinse the daal and pressure cook along with wat…

Tofu Burger

Tofu slices
Burger buns
Mustard sauce
Sliced onions and tomatoes
Olive oil (optional)

You can use tofu in two different ways. slice tofu in to thick pieces and grill on a stove top griller with some oil or regular flat pan.or marinate tofu in some olive oil, honey, vinegar, salt and pepper mixture and then grill.Toast buns with butterSpread ketchup, mustard sauce on the buns. Layer with onion, tomato and grilled tofu.  Serve with salad.