Wednesday, June 30, 2010

Okra (bhindi) Masala


1 lb okra ( bhindi)
1 medium size onion
1 table spoon oil
1 tea spoon cumin seeds
1 tea spoon turmeric powder
1 tea spoon mango powder ( or 1 tea spoon lemon juice)
1 tea spoon red chilly powder
1 tea spoon coriander-jeera powder
1 table spoon gram flour
salt to taste

1. Heat oil in a pan and add cumin seeds and asafoetida.
2. Once the cumin seeds start to splatter add onion and okra to the oil and cook for 5 minutes covered.
3. Check the okra with spatula. If it is tender then add turmeric powder, chilly powder, coriander-jeera powder.
4, Mix well and cook it for another 3 minutes covered.
5. Add salt and mango powder and mix with spatula gently. now add gram flour and cook for another 1-2 minutes uncovered.
6.Okra masala is ready to serve. Serve with roti /naan, rayta and pickle.

Note: add salt at the last otherwise bhindi masala will become very sticky because of the salt.

Capsicum Masala

1 medium size capsicum ( red, green, orange, yellow) ( total 3 capsicum of your choice)
1 table spoon gram flour
1 table spoon oil for cooking
1 tea spoon oil for gram flour
1 tea spoon red chilli powder
1 tea spoon turmeric powder
1 tea spoon coriander -jeera powder
1/2 tea spoon garam masala powder
1 table spoon dry coconut
1 table spoon peanut ( finely chopped)
2 tea spoon sesame seed
1 tea spoon lemon juice
pinch of baking soda
salt to taste

1. heat oil in a pan and add cumin seeds and let it splatter.
2. Add capsicum in the oil and let it cook of about 1 minutes and sprinkle some salt and turmeric into the capsicum.
3. Now take a gram flour in a bowl and add finely chopped peanut, sesame seeds, dry coconut, salt, turmeric, sugar, garam masala, coriander-cumin powder, 1 tea spoon oil and a pinch of baking soda and mix well.
4. Now add gram flour mixture to the capsicum and mix well with a laddle.
5. Transfer capsicum in to microwace safe bowl and heat in the microwave for 5 minutes covered.
6. take out from the microwave , add lemon juice and mix well with the spoon and cook again in the microwave for 3 mins covered.
7. Garnish with dry coconut and cilantro.

Sunday, June 20, 2010

Mango Lassi


1 cup mango puree
2 cups yogurt
1 cup milk
3 tbs suger ( or as per taste)
1 cup water
4-5 ice cubes
chopped pistachio for garnishing


1. Mix mango puree, yogurt, milk, water and ice in a blander and churn it.
2. Add sugar and mix it well.
3. Now server chilled in a glass and garnish with pistachios.

Wednesday, June 16, 2010

moong dal ( yellow split peas curry)


1 1/2 cup yellow moong dal
4 cups of water
1 small onion
1 small tomato
1 tea spoon turmeric powder
1 tea spoon ginger paste
1 tea spoon garlic paster
1/2 tea spoon cumin seeds
2 tea spoon lemon juice
1 tea spoon green chilli paste
salt to taste
pinch of asafoetida


1. soak the moong dal in water for half an hour
2. boil moong dal in water with little bit of salt and cook for 15-20 mins, until tender and thickned. Add some more water if necessary to prevent drying out.
3. Add turmeric powder, lemon juice in the dal.
4. Heat oil in a pan, add cumin seeds in it. Now saute' onion, garlic and add green chilli paste and ginger paste and cook little bit.
5. Add pinch of asafoetida to the mixture and add this mixture to the dal and mix it very well.
6. Now serve with roti or rice.

Ginger Tea ( chai)

(makes two cups)

1 cup water
2 cup milk
2 tea spoon sugar ( or according to your taste)
2 tea spoon black tea leaves ( chai patti)
1 tea spoon ginger paste ( or 1/2 inch ginger)
3-4 mint leaves ( optional)


1. Boil one cup of water in a pan.
2. Add tea leaves and sugar in it and let it boil for 3-4 minutes.
3. pour milk to the water and bring to boil one time.
4. Add ginger and mint leaves to the chai and bring to boil three four times.
5. filter into two cups or glass.

your refreshing tea is ready to drink.

Tip: add ginger and mint leaves at the end brings more flavour of ginger if you don't like too much ginger you can add it with water when it is boiling.

Cabbage Muthiya ( Cabbage steamed dumplings)


2 cups coarsley ground wheat flour( laddu flour)
2 table spoon gram flour
2 cups of finely shredded cabbage
1 tea spoon green chilli paste
1 tea spoon ginger paste
1 tea spoon garlic paste
1 tea spoon turmeric powder
1/2 tea spoon cumin seeds
1 tea spoon red chilli powder
1 tea spoon sugar
1 tea spoon lemon juice
1 table spoon oil
salt to taset
pinch of baking soda

for seasoning:

1 table spoon oil
1/2 tea spoon muster seeds
1/2 tea spoon sesame seeds
pinch of asafoetida


1.combine wheat flour, gram flour, cumin seeds, turmeric powder, salt, green chilli, ginger , garlic, red chilli powder, sugar, oil and salt in a bowl.
2. add shredded cabage and pinch of baking soda in it and mix well. Mixture should be very soft dough.
3. make a small dumplings out of the dough with greased palm and fingure. Drop them on steamer very slowly and cover the steamer and let it steam for 20-25 mins.
4. put a tooth pick or knife in to the muthiya and if it comes out clean that means muthiya is ready.
5. take out in a plate and cut in small round pieces and let them cool.
6. for seasoning heat 1 table spoon of oil and add pinch of asafoetida, muster seeds, sesame seeds and dry red chillies. Now add muthiyas in it and stir fry for 5-6 mins untill all muthiyas are covered with seasoning and light golden in color.
7. Garnish with chopped cilantro.

Sunday, June 13, 2010

gobi (cauliflower) paratha

For filling :
Cauliflower /gobi Finely chopped 2 cups
Onion finely chopped 1 cup
Cilantro finely chopped 1 /2 cup
Green chilli paste 1 teaspoon ( or 3-4 green chillis)
Ginger paste 1 teaspoon
Cumin (jeera) powder 1 tea spoon
Salt to taste

For the dough:
3 cups of whole wheat flour
1 ¼ cup of water
1 tb spon oil
Salt to taste

For the dough.

Mix wheat flour , salt and oil in a bowl. Now add water little by little to make a soft dough. Quantity of water depends upon the wheat flour so make sure to add water slowly. Now keep aside for 10 mins.
For the flling:1.In a large bowl add cauliflour, onion, green chilli paste,cumin (jeera) powder, cilantro, ginger paste and mix it well. Do not ADD SALT.
2. When you are ready to make the paratha then add the salt in the mixture.
3. Take a handful of kneaded dough for each paratha and stuff required amount of cauliflower mixture in the center. Make into round shape and roll each into proper size of paratha.
4. Heat the frying pan and fry both sides
turning over a few times. Add ghee and fry turning over till parathas are well fried. Serve hot with chutney/sauce.
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