Monday, August 31, 2009

Chhola-Samosa Chaat

This is the most famous chaat that we used to get in our college days.Even today it brings water in my mouth.After graduating from the college once I got the opportunity to visit that place and I went to that shop for this lovely treat,real delight.So here goes it's recipe

Punjabi Samosa 4 (See How to make punjabi samosa)
Chhola Masala 1/2 cup (See How to make Chhola masala)
Tamarind Chutney 4-5 tbsp ( I used Maggie tamarind chutney)
Plain Yogurt 1 cup
Green Chutney 4-5 tbsp (See How to make Green chutney)
Chaat Masala 1/2 tsp
Onion 1

1. In a serving bowl/plate lightly crush 2 samosas.
2. Spread 2 tablespoon full of chhola masala on top of samosas.
3. Then add yogurt,tamarind chutney,green chutney,some chopped onions,chaat masala according to your taste and enjoy your chaat.

Tuesday, August 25, 2009

Punjabi Samosa

Sasoma is a very popular snack not only in India but also in many other Asian countries.It is a stuffed pastry which is triangular in shape.The stuffing could be anything like spicy potatoes,peas,paneer,carrots,cabbage,minced meat.It can be made in two ways either deep fry them in hot oil or bake them in oven.In north part of India it is a snack of common man and can be find easily from the roadside chaat stalls/hawkers and sweet shops.

For Dough
All Purpose Flour/Maida 2 cup
Carom seeds/Ajwain 1/2 tsp
Ghee/Oil 4-5 tbsp
For Filling
Potatoes 4-5 large
Cumin seeds 2 tsp
Coriander seeds 1 tsp
Fennel seeds 1 tsp
Asafoetida 1-2 pinch
Garam Masala 2 tsp
Dry mango pw/Amchoor 2 tsp
Green Coriander Leaves
Green Chili 3-4
Red Chili pw 1 tsp

Oil for frying

1. To make the dough take maida,salt,ajwain,ghee in a bowl.Now add some water to make a stiff dough.Cover it with a damp cloth and keep aside for nearly 30 minutes.
2. Boil,peel and coarsely mash potatoes.
3. Heat 3-4 tbsp oil in a frying pan and add cumin seeds,coriander seeds,asafoetida.Let the seeds crackle.Add green chillies and fry it for a while.
4. Add mashed potatoes,salt,garam masala,saunf,red chili powder,amchoor powder and mix well.Heat it for 4-5 minutes and finally add chopped green coriander leaves in it.Filling is ready.
5. Divide the dough into small golf like balls( nearly 8 ).Roll each ball into a circle shape just like chapati using some dry flour.
6. Cut this chapati into half along the diameter.Apply little water on the edges and shape each half into a cone.
7. Fill this cone with the potato mixture and seal the edges well.
8. Repeat the process to make all the samosas.Now deep fry them in medium hot oil till crisp and golden brown in colour.Take out and place them on a kitchen paper towel.
9. Enjoy hot samosas with your favourite chutney.

Sending this recipe to then event State Special hosted by Shanti of Shanti KrishnaKumar's Cook book.

Also this is my entry to the event Festive Food Event-FF by Purva of Purva's Daawat along with Besan Laddoo.

Entries For the event WYF:Breakfast

I am sending these recipes for the event WYF: Breakfast hosted by EC of Simple Indian Food-an Easy Cooking Blog.

Lobhiya Chaat

Palak Pakoda

Besan Cheelay


Kadhi has chickpea flour dumplings cooked in yogurt-chickpea flour-water gravy.It is a very popular dish in north India but every state has a different recipe.As I belong to U.P. I always make kadhi in my mothers style which is very much similar to punjabi kadhi but not exactly the same .The kadhi-chawal(rice) combination always brings water to my mouth( hmmmmm......yummmy). Here goes its recipe

Dahi/plain yogurt 1 cup
Besan/chickpea flour 1 cup
Onion 1 small
Ginger chopped 1 tsp
Garlic chopped 1 tsp
Methi/fenugreek seeds 1 tsp
Asafoetida 1 pinch
Whole red chili 1-2
Garam masala 1 tsp
Red chili pw 1 tsp
Turmeric pw 1/2 tsp

1. First to make pakodis/dumplings mix 1/2 cup besan,salt and enough water in a bowl to make a smooth batter(not too watery).Beat it properly to make soft pakodis.
2. Heat oil in a thick bottom pan/kadhai and drop small portions of the batter.Deep fry it and take out of oil when done.Keep them aside.
3. Mix dahi,1/2 cup besan,turmeric powder,red chili powder,garam masala,salt and 4 cups water.Beat well to avoid any lumps.
4. Now heat 2 tbsp oil and add methi seeds,asafoetida,whole red chili.Further add the chopped onions,ginger,garlic and fry till golden in colour.
5. Add dahi-besan mixture to this tempering.Keep stirring continuously till it comes to a boil.
6.Add the pakodis and heat for 5 more minutes on low flame.

Note: 1. Here is a little variation if you are in a hurry.Instead of pakodis you can add veggies like potatoes,peas,cauliflower and believe me it will be simply awesome.
2. In the pakodi batter you can also add chopped onions,red chili powder.

Reposting it to send this recipe to the event State Special hosted by Shanti of Shanti Krishnakumar's Cook Book.

Friday, August 21, 2009

Veggie Omelette

Well omelette is a well known healthy breakfast in which beaten eggs are fried in butter/oil.Here I am using some vegetables along with eggs to make it more tasty and healthy.

Eggs 2
Onion 1/2
Capsicum/Bell Pepper 1/4
Tomato 1/2
Green Chili 1
Black Pepper pw
Butter/Oil 2 tbsp

1. Cut onion,capsicum,tomato lengthwise in thin strips(discard the seeds and pulp from tomatoes).
2. Beat the eggs with salt and pepper powder according to taste.
3. Heat oil in a nonstick pan and add the chopped green chillies.Fry for a few seconds and then add all the veggies and a little salt and again fry it for a minute.
4. Now spread the veggies in the pan and pour in eggs mixture over the veggies.
5. Let it cook from one side then flip over to cook from the other side.
6. When cooked properly take out and serve hot.

Sending this entry to the event "Show Me Your Omelette" hosted by Divya Of Dil Se.

Thursday, August 20, 2009

Sweet Daliya

Daliya is the hindi name of broken wheat or cracked wheat.It is full of fibres,easily digestible and very healthy.It can be made in two different ways: sweet as well as salty.Here is the recipe of sweet daliya which my mom used to give us very often and now I am giving it to my son.
Daliya/broken wheat 1 cup
Ghee/Clarified butter 1 tbsp
Milk 2 cup
Sugar 1/2 cup

1. Heat ghee in a pan and dry roast daliya till light brown in colour.Now add 1 1/2 cup water and pressure cook it(1-2 whistles) till the daliya is done.
2. Add milk,sugar,raisins and other nuts in it.Bring it to a boil and then simmer for 1-2 minutes.
3. Serve hot with breakfast.

Note: You can use honey instead of sugar if you are a calorie watcher.

Tuesday, August 18, 2009

My First Achivement As a Foodie

Hello Everyone,

Today I would like to share my first achivement as a foodie with you my readers/followers. I started my blog some months back and quite overwhelmed with the responses .Recently I participated in an event "MLLA(My Legume Love Affair):Twelfth Season" hosted by Apu of Annarasa ,originally started by Susan of The Well-Seasoned Cook and send my 3 recipes.

After participating in the event I forgot about the same.But to my surprise one day I got a comment on one of my posts that I am the winner of above event.It was quite unbelievable but it was true.Sharing the pictures of the gift I got from Susan(the owner of the event).Its a beautiful set of Egyption Kitchen Towels Set.

Another good thing that happened to me was that I got my learners license and now I can drive...yahooooooooooo.

Saturday, August 15, 2009

Bread Upma

This Bread Upma is very easy and tasty snack that can be made in no time.You can even give it to your little ones in their lunch boxes.Here bread slices are cooked with onion-tomaotes.First time I had it in my hostel days and I just loved it.


Bread Slices 6
Onion 1
Tomato 1
Green Chili 1-2
Mustard seeds 1/2 tsp
Turmeric pw 1/4 tsp
Green coriander leaves
Lemon Juice 1 tbsp
Oil 2 tbsp

1. Heat oil in a pan/kadhai and add mustard seeds.
2. when seeds begin to crackle add chopped onions,green chillies and fry till golden in colour.
3. Add chopped tomatoes,salt,turmeric powder and fry till the tomatoes are done.
4. Now add roughly crumbled bread slices,salt and mix together.If necessary sprinkle a little water on it.Cover and cook on low flame for 1-2 minute.
5. Finally sprinkle chopped green coriander leaves and lemon juice and serve hot.

Sending this as my entry to the event CFK: Evening Snacks hosted by Divya of Dil Se and originally started by Sharmi of Neivediyam.

Thursday, August 13, 2009

Besan-Cheelay (Gram flour Pancakes)

Besan -cheelay are pancakes made from chick pea flour or gram flour.One of my favourite breakfast/snack and it's healthy too.It can be made with or without stuffing.Below is the recipe of cheelas without filling but you can use potatoes,paneer or sprouts as filling.

Besan/gram flour/chick pea flour 1 cup
Onion 1 small
Cumin seeds 1/2 tsp
Red Chili pw 1/2 tsp
Garam masala 1/4 tsp
Green coriander leaves

1. In a bowl mix besan,chopped onion,chopped coriander leaves ,all other spices and water(nearly 3/4 cup) to make a batter.There should be no lumps in the batter.Keep it aside for 10 minutes.
2. Heat a frying pan on medium flame and grease it with some oil.Now pour some batter in the middle of the pan and spread it like an omelet.
3. Let it cook for 1-2 minutes and then flip it to other side.If necessary pour some oil on the corners and cook till it is done and crispy.
4. Repeat the steps 2 and 3 till all the cheelas are done.Serve hot with tomato sauce/ketchup or green chutney.

Note: You can also mix chopped methi/fenugreek leaves in the batter to make it more nutritious.
Here is the pic of methi/fenugreek leaves mixed cheelay.

Sending this as my entry to the event CFK: Evening Snacks hosted by Divya of Dil Se and originally started by Sharmi of Neivediyam.

Wednesday, August 12, 2009

Poori-Aloo Sabzi

Here is a well known combo of Poori with aloo sabzi.Pooris are Indian deep fried puffed wheat bread and it tastes great with this potato curry.You can have it in breakfast , lunch or dinner.All my family members just love it so here is the recipe


For Poori
Wheat flour 2 cups
Oil 2 tbsp
For Sabzi
Potato 4-5
Tomato 2
Coriander pw 2 tsp
Turmeric pw1/2 tsp
Garam Masala 1/2 tsp
Cumin seeds 1/2 tsp
Asafoetida 1 pinch
Green Coriander leaves
Oil 2 tbsp

1. For pooris make a hard dough out of wheat flour,salt,oil and water.Knead well and cover it with a wet cloth and keep aside for 20 minutes.
2. Divide this dough into equal lemon size small balls.
3. Roll these balls into thin round shape pooris with the help of a rolling pin.
4. Deep fry these pooris in hot oil for nearly a minute .Turn it and gently pat it with a spatula to make them fluffy and golden.Take out on a kitchen paper towel.
5. To make the sabzi boil and peel potatoes and roughly crush them into pieces with your hands(do not mash).
6. Heat oil in a pan and add cumin seeds,asafoetida.Let the seeds crackle.Now add chopped tomatoes,salt and all spices.Fry till the oil leaves the masalas.
7. Add crushed potatoes and mix it.Fry for 1-2 minutes and then add some water.Bring it to a boil and cook for another minute.Sprinkle chopped coriander leaves.
8. Serve hot and fluffy pooris with aloo sabzi.

Monday, August 10, 2009

Samosa Sandwich

When it comes to breakfast everybody likes to have sandwiches.Easy to make and can be prepared in no time.Just take one or more bread slices and use any salad vegetables,cheese,
meat or sauce/chutney.So variety of sandwiches can be made according to your taste buds.
Here is my recipe of samosa sandwich which is inspired by Sanjeev Kapoor.

Bread slices 2
Samosa 1
Green Coriander chutney 1-2 tbsp (See how to make chutney)
Tomato Sauce
Onion 1

1. Take bread slices and slightly grease them with butter.Now apply green chutney on top of buttered slices.
2. Roughly crush the samosa and keep on top of one bread,sprinkle some chopped onions and cover it with another bread slice.
3. Again grease both outer sides of the sandwich with some butter and heat it on a griddle from both sides or use a grill/sandwich maker.
4. Cut the sandwich in two pieces and serve with tomato sauce.

Sending this recipe to the event Show Me Your Sandwich hosted by Divya Vikram @Dil Se.

Wednesday, August 5, 2009

Besan Laddoo

A very Happy Rakshabandhan to all of you.Today I am missing my brother and family very much.It's so good to be at home with your loved ones on these occasions.Lets celebrate this auspicious day of 'Bond Of Protection' with something sweet.Yesterday I made these Besan Laddoos so here is the recipe.

Besan/Gram flour 1 cup
Ghee/clarified butter 2-3 tbsp
Powdered Sugar 3/4 cup
Almonds 7-8
Green Elaichi/Cardamom pw 1 pinch

1. Heat ghee in a heavy bottom pan/kadhai and add green elaichi powder,besan in it.Roast it on low flame till the besan slightly changes its colour and gives a nice aroma.
2. Take this roasted besan in a bowl and add crushed almonds in it.Allow it to cool for a while.
3. Now add powdered sugar in it and mix properly with your hands.
4. Take a handful of this mixture and roll it in even sized laddoos.

Note: If you find it difficult to roll the laddoos just add some more melted ghee in it.

Sending this recipe to the event Think Spice...Think sweet treats hosted by Sunita @ Sunita's World.
Also this is my entry for the event FF by Purva of Purva's Daawat.

Tuesday, August 4, 2009

Lauki(Bottle Gourd)-kofta Curry

Lauki,doodhi or ghiya are names of bottle gourd.It contain moderate amounts of Vitamins C and B complex and a few proteins. Their high water content makes them cooling ,lubricating and it is very easy to digest.In this recipe koftas are made from lauki and then cooked in onion-tomato gravy.

Lauki/bottle gourd 1 lbs
Besan/gram flour 2-3 tbsp
Onion 2 medium
Tomato 2
Ginger-garlic paste 1 tbsp
Garam masala 1/2 tsp
Cumin pw 1/2 tsp
Coriander pw 1 tsp
Red chili pw 1 tsp
Turmeric pw 1/4 tsp
Green coriander leaves

1. Wash, peel and grate lauki.Squeeze water from grated lauki and keep aside this water.Now add besan and little salt to it and mix very well to make a thick batter.Beat this mixture well to make soft koftas.
2. Heat oil in a heavy bottom pan and pour spoonful of mixture in it to make koftas.Fry till golden brown in colour.Remove from oil and keep aside on a kitchen paper towel.
3. Grind 1 onion and cut the other lengthwise.Grind tomatoes to make a paste.
4. Heat 2 tbsp oil and chopped onions and fry till golden.
5. Add ginger-garlic and onion paste and fry it for 3-4 minutes.Add tomato paste, salt and all the spices and fry till the oil leaves the masalas.
6. Now add lauki water to make gravy and bring this to a boil.Gently put koftas in this gravy and cook for 2 minutes on low flame.
7. Finally garnish with chopped coriander leaves and cream.