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Showing posts from 2017

Granola Mix

Mix old fashioned oats+ honey + sugar + chopped almonds + chopped walnuts + cranberries + sea salt+ vanilla extract + coconut oil or any other vegetable oil. Transfer the contents to baking tray  bake at 350 F till it turns golden. Keep stirring in between to avoid burning.
Cool and store in air tight box.
Enjoy with yogurt.

Doodh Peda


Ricotta cheese - 16 oz
Milk powder - 3/4 cup
Sugar - 3/4 cup
Pistachios for garnishing
Saffron strings - 4-5
Ghee - 1 tbsp


cook 16 oz ricotta cheese with 1 tbsp ghee till most of the water evaporates. Add 3/4 cup milk powder, kesar strings and sugar to taste and cook again till the mixture becomes doughy. Add ground cardamom power if u wish. Cool and make balls. Garnish with pistachios and refrigerate.

Quinoa Rice Stir Fry

Quinoa -rice - 1.5 cups, soaked and washed several times Mixed veggie - 1.25 cups  Chopped onions - 1 small Diced potatoes - 1 medium  Water Salt - to taste Biryani masala - store bought , 2 tsp 

Method  Prepare quinoa with 2 cups of water. Pressure cook on high till one whistle and open the lid once the pressure settlesHeat oil in cast iron pan and add cumin seeds. Once it begins to crackle, add diced onions and saute followed by potatoes and mixed veggies. Add salt and fry veggies on medium flame. Add biryani masala and mix well.Add cooked quinoa to the  veggie mix and stir well to mix the spices. Serve warm with raita/dip !

Achari Aloo Baigan

I recently bought lodge cast iron skillet and cant stop raving about it. The food cooks quickly and evenly without getting scorched. The vegetables are crispier and perfectly roasted. 
Mustard oil - 2-3 tbsp Eggplant - 1.5 cups, diced small Potatoes - 1 cup, diced small
Panchphoran Spices Mustard seeds - 1 tsp Cumin seeds - 1 tsp Fenugreek seeds (methi dana)- 1/2 tsp Nigella seeds (kalonji) - 1 tsp Fennel seeds - 1 tsp
Salt - to taste
Red chili powder - to taste
Turmeric - 1/2 tsp
Mango powder (khatai / amchoor) - 3/4 tsp


Heat oil in cast iron pan till its smoking hot. Reduce the flame and add all the spices under panchphoran. Once the spices start to crackle, add chopped eggplant and potato and cook on medium heat. Add salt and turmeric and continue to cook on medium to high heat. Cover the pan in between to hasten the cooking process. Add red chili powder and mango powder according to taste. Stir the vegetables to coat all the spices and garnish with cilantro and …

Instant Dhokla

Semolina - 1 cup
Yogurt - 1 cup
Salt - to taste
Turmeric - 1 tsp
Ginger - i.5 inch, grated
Oil - 2 tbsp
Eno - 1 tsp or more
Water - 1/4-1/2 cup

Oil-2 tbsp
Mustard seeds - 1. tsp
White sesame seeds - 1 tsp
Coconut - 1 tsp
Asafoetida (heeng) - 2 dashes
Green slit chillies - 2-3 
Curry leaves  - 6-7
Sugar - 1.5 tbsp
Water - 1/2 cup
Lemon juice


Mix semolina, yogurt, salt, turmeric, ginger, oil. Adjust consistency by adding water. Keep the mixture aside for 10 minutes.Grease the pan with generous amount of oil Add eno to the mixture and mix the content gently. Pour the batter into the greased bowl and cook in microwave for 4 minutes. I cook it covered. Insert the toothpick and see if it comes out clean.Let it rest in the microwave for 5 minutes Prepare tadka: heat oil, add mustard seeds, sesame seeds, heeng, green chillies, green peper  and let it cook for 1 minute. Next Add water and sugar mixture. Boil the contents for 1-2 minutes and add lemon juice. Adjust the …

Cabbage Stir Fry

Cabbage - 1 medium head, chopped
Green peas - 1/2 cup
Ginger - 1-2 inch, grated
Green pepper - 1, chopped
Corriander powder - 1 tbsp
Turmeric - 1 tsp
Salt to taste
Mustard seeds - 1.5 tsp
Garam masla - 1 tsp
Lemon juice - 2 tbsp
Vegetable oil - 2-3 tbsp


Heat oil, add mustard seeds and once it starts to splatter, add chopped ginger and green pepper. Add chopped cabbage and stir fry on medium heat for 10 minutes. Next add peas and cook further for 2-3 minutesAdd salt, turmeric, coriander powder and cook on medium to high heat till the water released after adding salt dries out.Add garam masala and cook on low heat for vegetables to absorb the flavors.Turn off the stove and fresh lemon juice Serve with roti and spicy daal !

Amti Toor Daal

I was recently introduced to Amti daal, a special Maharashtrian sweet and tangy daal. It has a very distinct flavor added by Goda masala. Goda masala is a special mix of flavor spices particularly sesame seeds, dry coconut, mace and many more. I was lucky enough to receive homemade goda masala from a friend. I am going to treasure my masala till I find my own recipe :)  

Toor (arhar) daal - 1/2 cup
water - 2 cups
turmeric - 1 tsp
salt - to taste

Mustard seeds - 1tsp
Cumin seeds - 1 tsp
Asafoetida - few dashes
Red chillie - 1-2
Chopped onion - 1/2 cup
Chopped tomato - 1/2 cup
Curry leaves - 4-5
Corriander powder - 1 tsp
Goda masala - 1 tsp
Ghee - 2 tbsp

Tamarind - 1 tsp
Jaggery powder - 1 tsp or more as er taste
Cilantro, chopped - 2 tbsp


Pressure cook contents under daal on high for 4-5 whistles.Prepare tadka by by cooking ingredients under seasoning. Add coriander masala and and Goda masala in the end to tadka.Transfer the contents of tadka into the daa…

Kathi Roll (Indian Burrito)

Paneer - 2 cups, cubed
Red bell pepper - 1, diced
Hung yogurt - 4-5 tbsp
Tandoori masala - 2-3 tnsp
lemon juice - to taste
Turmeri - 1 tsp
Salt - to taste
Stir Fry
Cabbagae - shredded, 1.5 cups
Carrots - sthin liced
Salt - to taste
Green Chutney
Roasted peanuts - 2.5 tbsp
Cilantro leaves - 0.5 cup
Mint - 0.5 cup
Coconut powder - 2 tbsp
Garlic - 1 cloves
Green pepper - 1-2
Water - as required
Salt to taste
Whole wheat flour - 1 cup
All purpose flour - 1 cup
Milk - enough to make dough
Sliced onions
Chaat masala

Marinade - mix everything and store in refrigerator for 2-3 hours. Later saute everything in a open pan till the veggies and paneer are cooked.
Stir Fry - heat oil in a wok and stir fry the veggies
Green Chutney - blend everything
Dough - prepare a pliable dough and keep it aside. Roll out flat breads and toast on both sides with oil.
Putting together - Spread green chutney, followed by 2-3 tbsp of marinated paneer and veggies. Add a layer of stir…

Dum tea

1 cup milk
1 cup water 
1 tsp sugar
1 tsp tea leaves
crushed ginger and cardamom as per taste

Put everything in the inner pot and set 4 minutes manual, high pressure, keep on warm mode, start quick release with caution to avoid splattering of tea. 

Potato Cauliflower Curry (aloo-gobhi curry)

Cauliflower - 1 medium size,
Potato - 2, medium, cubes
Onion - 1 medium, chopped
Tomato - 2-3 medium, chopped
Ginger - 2 inch, chopped
Garlic - 3-4 pods
Green pepper - to taste
Water - as per gravy
vegetable oil - 4 tbsp
cumin seeds - 1 tsp
Coriander - 1.5 tsp
Turmeric - 1 tsp
Garam masala - 1.5 tsp
Red chilli - to taste
Salt - to taste

heat oil, add cumin seeds followed by chopped ginger garlic, cauliflower and potatoes. Saute for 5-6 minutes, then add chopped onions and cook on medium heat till the veggies are half done.
Add chopped tomatoes and all the spices. Mix nicely and cook covered in the juice of tomatoes. Keep stirring in between to prevent from burning. Once the tomato gravy ha dried up, add required amount of water and cook covered on medium heat for 10-15 minutes. In the end adjust seasoning and garnish with cilantro leaves.

Chenna Poda - Sweet Dish From Odisha

1 cup paneer, 1/4 sugar, 1 tbsp roasted semolina, chopped nuts, cardamom powder and 1-2 tbsp water. Mix everything and bake at 360 F for 30-40 minutes till the surface turns golden. Cool and release from the pan. Slice and enjoy !

Bhapa Doi - Indian Cheese Cake

Sweetened condensed milk - 1 can- approx 1 cup
Hung yogurt or Greek yogurt - 1.5 cups
Corn starch - a pinch (optional)
Nuts - blanched pistachios
Saffron strands
Cardamom powder

Blend all the ingredients and transfer in the ramekins. Cover with foil. Prepare baking dish by filling it with water and place the ramekens in it. Bake at 350 F for 30-40 minutes until the toothpick comes out clean.
Cool in refrigerator for 5-6 hours before serving !

Egg Biryani

Basmati rice - 2 cups
Onions - 1 medium
Tomato - 2
Eggs - 5
Khada garam masala - green cardamom 1, black cardamon 1, cinnamon stick 1 medium, balck peppercorns 8-10, bay leaves 2
Cumin seeds - 1 tbsp
Garlic - 5 pods
Ginger - 1 inch
Green chilly -  2 , chopped
Mint and coriander leaves: ½ cup each
Curd or yogurt  - ¼ cup
Turmeric powder  -  ¼ tsp
Biryani masala  - 2½ tbsp
Red chilly powder  -  ½ tsp
Coriander powder  -  1 tsp
Water - 4 cups
Salt to taste
Cooking oil


Shallow fry boiled eggs and keep it aside. Used a separate pan to fry egg. Sauté onions and coarse ginger garlic green chili paste. Add fresh ground whole spices ( black and green cardamom, cloves, black pepper), bay leaves, cinnamon stick. Add chopped tomatoes, salt and cook. Next add coriander powder, turmeric,biryani masala powder (store bought) mix every thing well. Add 1-2 tbsp yogurt. Cook for 1-2 minutes. 
Add pre-soaked drained basmati rice and water ( rice to water ratio is 1:1/4). Add salt and boi…

Phirni (Rice Pudding) in Instant Pot

Soak rice for 10-15 minutes. Drain completely and grind into coarse powder. Set IP in sauté mode (normal temp) sauté ground rice in ghee for 2-3 minutes. Add milk according to the desired consistency of phirni. Add few strands of saffron. Rice absorbs milk and tends to get thicker so add extra milk. Set IP to rice mode. It takes 12 minutes to cook. Natural release the pressure. Next add sugar and transfer to the serving dish. Prepare tadka of nuts and raisins and pour it over phirni. Mix and enjoy warm or chilled.

Savory Namkeen Mixture

Namkeen in instant pot. No burning. Crisp savory snack ready in minutes.

Plain corn flakes 
Flat beaten rice ( chura) 
Almonds - sliced
Chopped cashews
Daliya ( roasted Chana daal)
Golden raisins
Thick slices dry coconut pieces
Spices: whole red chili, turmeric, amchoor powder, salt, chaat powder, sugar, red chili powder, pinch of citric acid, curry leaves.
Vegetable oil. I used grape seed oil. Method:
Heat oil in sauté mode. Remember the quantity of oil is little more than needed. You want the oil to coat the ingredients nicely. Add red whole pepper and curry leaves. Once they are crisp add peanuts followed by almonds, cashews, Daliya, raisins, coconut. Fry till nuts are cooked and raisins swell up. 
Keep adjusting the sauté mode from medium to low heat.
Next add all the spices followed by flat beaten rice and corn flakes. Mix gently to mix. Adjust spices to taste. Cool and store in air tight container.

OPOS Hukka Noodle

Ingredients  Chings hukka noodle packet - 1 packet. Break the noodles and soak in water 2 -3 cups of mixed chopped vegetables - carrot, cabbage, red and green bell peppers, spring onions.Marinate mix - Chings green chilie sauce, Chings dark soy sauce, Ketchup, white viegar. Ratio of sauces depends on ones tasteOnions - 1 medium. choppedOil - 2-3 tbspSalt - optionalWater - 1/4 cup optional Method  Mix all the chopped vegetables except onion with the marinate and leave it aside.Heat oil in 3 liter pressure cookerAdd onions and mixLayer the chopped veggie - marinate mixNext layer the drained noodles Optional- add 1/4 cup water Cook on high heat for 2 whistles. Wait for 3-4 minutes before releasing pressure Mix the contents.If the veggies have released enough water, pan dry the noodles on a stove topAdjust the sauces.Enjoy 
Adapted the recipe from One Pot One Shot method developed by Rama Krishnan 
Check this video 

Tip: Veggies grown in US are high in water content so it gets soggy very quick…

OPOS Potato Semi-Dry Curry

Layer 1 oil
Layer 2 cumin seeds and crushed coriander seeds
Layer 3 crushed fresh ginger and garlic 
Layer 4 chopped onions 
Layer 5 chopped tomatoes
Layer 6 small diced potatoes
Layer 7 sprinkle salt, turmeric, garam masala
Pressure cook in 2 liter cooker on high for 2 whistles.
Release pressure after 4 minutes.
Mix everything and ta...da...ready to eat ! 
FollowedOne Pot One Shot method developed by Rama Krishnan 

Frozen Yogurt Bark

It's basically frozen shrikhand. Hung yogurt (Preferably Greek yogurt) + honey + coco powder + banana purée + chopped walnut+ sliced banana and freeze in airtight box for 3-4 h.
Add sugar if you are making for your kids. Also line the box with parchment paper or cling wrap for easy release. 
You can also make strawberry flavor by adding strawberry jam, strawberry syrup and fresh cut strawberry.

OPOS Bharva Karela

Adapted the recipe from One Pot One Shot method developed by Rama Krishnan 
Ingredients Karelas (Bitter Gourd) - 4-5 medium size- slit and de-seeded. Rub some salt on the inside and keep it aside.Stuffing - Chopped onion 1 cup, garam masala, amchur (dry mango powder), red chilli powder, coriander powder, ground fennel seed and saltThread to tie the karelasOil - 3 tbsp + 3 tbspWater - 1/4 cup (optional)
Method:Saute stuffing mix in 3 tbsp oil and keep aside to cool. You could totally skip the saute' step and use raw onions.Rinse the salt from the karelas and stuff the onion mix.Tie thread around the stuffed karelasHeat oil in 3 liter cooker and arrange kareals (Add water if needed).Pressure cook on high heat for 5 minutes 2 whistles. Release pressure immediately. Additional step: I prefer my bharwa karelas charred, so I cook in open pan to char it from all the sides. 

OPOS Boiled Egg

Get perfect boiled eggs in no time. This is tried and tested method and can never go wrong. Adapted the recipe from One Pot One Shot method developed by Rama Krishnan 
3 eggs
1 cup water

place eggs and water in 2 liter pressure cooker and cook on high heat for 1 whistle. turn off the gas and release pressure after 5 minutes. Drain and add cold water. Peel and enjoy perfectly boiled eggs. No more dark sulfur rings.

Kadai Paneer.

Adapted the recipe from One Pot One Shot method developed by Rama Krishnan of the One Page Cookbooks fame.
I have made few changes to to the recipe to suit my outcome. I have omitted the addition of water as veggies grown in my area of the world are high in moisture, hence no extra water needed to generate steam. Also I chop veggies little bigger than suggested as to maintain the crunch required in the recipe. 
Paneer - 125g Mixed vegetables - 100 g (carrot, capsicum, de-seeded tomatoes) Sliced onion - 1 cup Oil - 2+3 tsp Kasoori methi - 2 tsp Salt - to taste  chili powder 1 tsp Coriander powder - 1/2 tsp Garam masala - 1/2 tsp Cumin seeds - 1/2 tsp Ginger- garlic paste - 2 tsp Water - 1/4 cup (optional)
Method: Mix paneer, mixed veggie, all the spices and t tsp oil and keep it asideHeat 3 tsp oil in 3 liter pressure cooker and add sliced onion and stir for 2 minutesNow add the paneer mixture. Add 1/4 cup water if you think the veggies will burn. I don't add water.Pressu…

Fare or Pitha - stuffed lentil steamed dumpling

Channa daal - 1 cup, soaked for 4-5 hours
Garlic pods - 3-4, peeled
Ginger - 1.5 inches
Green pepper - according to your taste. Spicier the better
Fennel seed powder - 1-1.5 tsp
Cumin seeds -1 tsp
Black pepper - optional
Cilantro - fresh chopped
Wheat flour and rice flour in equal ratio
Water to prepare dough

Prepare soft pliable dough by mixing the ingredients under dough. If you don't have rice flour, just soak rice for 30 minutes in water, drain, dry and grind into fine powder.

Grind all the ingredients under filling with minimum water. Adjust seasoning according to your taste.

Assembling the fare/faras
Pinch put small balls from the dough and roll it flat about 4' in diameter. Fill in 1.5-2 tbsp of filling and seal the sides. Similarly prepare other faras.

There are two methods of steaming. You can drop the faras in boiling water and steam for 10 minutes or layer it on the steaming plate and steam. I used 'steam' mode o…