Friday, March 30, 2012

Ragda Patties

Ragda Patties is all time favourite street food. Ragda is made from white peas and patties are fried balls of mashed potatoes. What I have made is a healthy version of potato patties because it is full of vegetables and not fried. These patties can be served individually with sweet and spicy chutney as a starter; but it tastes better with peas ragda. This can be served as main course for dinner because it is very filling.

For Patties:
3 to 4 boiled and mashed potatoes (approx. 2 cups)
2 tbsp finely chopped onion
2 tbsp finely chopped capsicum
2 tbsp finely chopped cabbage
2 tbsp grated carrot
5 to 6 finely chopped green chillies
2 tbsp finely chopped coriander leaves
1/2 tsp grated ginger
Salt to taste
1 tbsp sugar
1/2 lemon juice
Dry bread crumbs for binding/Corn Flour

For Ragda:
1 cup dry green or white peas - soaked
1 table spoon oil
1 tea spoon cumin seeds
1 onion finely chopped
1 tea spoon garlic paste
1 tea spoon ginger paste
4 to 5 green chillies finely chopped
Salt to taste
1 tea spoon turmeric powder
1 table spoon red chilli powder
1/2 table spoon cumin seeds powder
1/2 table spoon dry coriander powder
1 table spoon tomato sauce
1 table spoon jaggery
1 tea spoon lemon juice
1 small tomato finely chopped
1/4 cup finely chopped coriander leaves

Serve With:
Sweet Tamarind Chutney-1 tbsp
Spicy Green Chilli –Mint Chutney-2tbsp
Curd-1 tbsp
Sev- 3 tbsp
finely chopped onion
finely chopped coriander
(serving ingredients quantity can be changed as per the taste)

For Patties:
Mix all the ingredients and add spices to it.
Make medium size balls from it and give them flat patties shape.
Grill them on tava/Pan by adding little oil to both sides. 

For Ragda:
Soak peas for 5 to 6 hours in water. Drain water and add fresh water and salt in pressure cooker .Cook them till 3 whistles.
Heat oil in a pan and add cumin seeds, when it crackles add green chillies, ginger and garlic paste. Cook till raw smell fades away. Add onions and cook again for a minute
Now add boiled peas, all dry spices, tomatoes, tomato sauce, lemon juice and jaggery. Cook till it boils.
Add coriander leaves.

Place 2 patties in a serving plate and cover it with piping hot ragda. 
Garnish with both the chutneys, sev, onion and coriander.
Hot and healthy Ragda patties are ready to serve.

Tip: Use same ragda to fill in Panipuri.

Thursday, March 29, 2012

Sev Tomato Nu Shak

Sev Tomato Nu Shak is a Guajarati recipe which simply means Sev(Namkeen) and Tomato ki sabji or curry. My husband is not Guajarati by caste but being born and brought up in Gujarat Sev Tomato is his favourite. I am sure those of you haven’t heard about it must be wondering how will it taste? But I can bet; if you will make this curry you will never end up disappointed, instead you will have blast of flavours in your mouth. So let’s get ready!......

2 medium onions, chopped
2 medium tomatoes, chopped
1 tbsp Ginger garlic paste
1/2 cup Sev (As per taste)
2 tsp oil
1/2 tsp asafoetida (hing)
1 tsp cumin seeds (Jeera)
1 tsp red chili powder (Lal Mirch)
1 tsp coriander powder (Dhaniya)
1 tsp sugar
1 tsp turmeric powder
Salt to taste

  • Heat oil in a pan, add in asafoetida and cumin seeds, as it starts to splutter add in ginger garlic paste and chopped onions.
  • When onions are soft add in tomato.
  • Cook on slow gas for about 2 to 3 mins, add in 1 cup water and with all masalas - turmeric powder, coriander powder, red chili powder, salt and sugar.
  • Cook till tomatoes are soft and masala leaves oil.
  • Finally “just before serving” add in sev and mix lightly, serve immediately with rotis or phulkas.

Tuesday, March 27, 2012

Kaale Chane Ki Chaat

Grams and pulses are very high in protein, so I make sure that I eat them quiet often. In one of my post I made black chickpea curry, another form in which I use kaala channa/Bengal gram/ Black chickpea is “Chaat”. This is very tangy spicy in taste and is among the popular street food in India.

2 cups boiled kaala chana(Bengal Grams/Black Chickpea)
1 small Onion, finely chopped
1 Tomato, finely chopped
1 Green chilli, finely chopped
Salt to taste
1 tsp 
homemade chaat masala 
1/4 tsp Black pepper powder
1/4 tsp Red chilli powder
Cilantro/Coriander to Garnish
3 tbsp of Thin Sev (thin namkeen)
Juice of a lime.

1.Soak channa overnight.
2.Next day pressure cook them with salt with enough water.It is okay even if you cook it bit longer (as it will not turn mashy)
3.Drain the water away and add chaat masala, black pepper, red chilli powder and salt and mix well.
4.Mix in it onions, green chilli , tomato and lime juice.
5.Garnish with coriander leaves and thin sev.

Tip:-This is also quick salad recipe
-Do not waste water which was used in pressure cooker; use it to make rice, gravies and even kneading the dough for bread.

Monday, March 26, 2012

Kaala Channa In Gravy

Kala chana curry is an Indian chickpea recipe made from black chickpeas instead of yellow chickpeas also known as chola. In northern India there is a saying that if you eat black chickpeas, you will become strong like a horse because horses are fed black chickpeas.Well there is nothing wrong in the saying because Black Channa is very rich in minerals, iron and protein. There are many ways to make black chickpeas- like kale channe ki chaat, sukha kala channa etc. I have made it in tomato gravy. Enjoy :)

  • 250 grms kala chana (dry black chickpeas) 
  •  2 medium onions (choppes)
  •  3 medium tomatoes
  •  1 inch piece of ginger
  •  6-7 cloves of garlic
  •  4 cloves
  •  1 inch piece of cinnamon (dalchini)
  •  1 black cardamom (badi/kali ilaychi)
  •  1 bay leaf (tej patta)
  •  1 Tsp cumin seeds (jeera)
  •  2 Tsp Coriander powder (dhaniya powder)
  •  1/2 Tsp cumin powder (jeera powder)
  •  1 Tsp garam masala powder
  •  Salt to taste
  •  1 Tsp red chili powder (lal Mirch)
  •  2-3 fresh green chilies chopped
  •  1/2 cup of chopped fresh coriander leaves
  •  2-3 Tbsp Oil

  1. Wash and soak the black chick peas in water overnight.
  2. Next day, add the black chick peas in the pressure cooker and cover with water salt and turmeric. Wait till 8 whistles.
  3. Puree the tomatoes along with ginger and garlic and keep aside.
  4. Heat oil in the cooking pot. Crackle the cloves, cardamom, bay leaf, cinnamon and cumin seeds in oil. Add the chopped onion and cook on high till light brown.
  5. Now add the pureed tomatoes with all the dry powders and the pressure cooked channa. Simmer for 10-15 minutes. Lastly add the green chillies and chopped coriander and simmer for another 5 minutes.
  6. Once cooked keep it covered for half an hour so that channa absorbs all the flavours and spices.
Serve hot with rice or bread.

Rice Kheer/ Rice Pudding

Kheer is the most common sweet dish in India. No festival or celebration is complete without Kheer. It is a creamy mixture of rice and milk with nuts to add crunch to the recipe. My twist is adding grated coconut to this rice pudding- it brings right amount of freshness and aroma is the dessert. This is very easy to prepare!

  • 1/4th cup basmati rice (washed and drained) 
  • 5 cups milk
  • 2-3 cardamom (Ilaychi) crushed
  • 2 tbsp almonds (badam) chopped
  • A pinch of saffron threads (kesar)
  • 1 tbsp skinned pistachio (Pista) chopped
  • 1 tbsp raisins (kismis)
  • 1 tbsp coconut (grated)
  • 2-3 tbsp sugar or as per taste

  1. Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
  2. Take 2 spoon of warm milk and add saffron thread in it, till it yellowish colour appears.
  3. Add almonds, pistachio, coconut and raisins and simmer for 3-4 minutes.
  4. If rice is soft then mix the sugar and stir until completely dissolved.
Serve either hot or chilled.

Friday, March 23, 2012

Moong Ussal!

This recipe is made in different types all over India. My mother always said that moong is very rich in fibre and proteins but I actually never liked moong; till I tasted moong ussal in Mumbai. Next day I could not wait to make it at home for my husband so I had to use non-sprouted moong (and it turned out quite well). Here it is-



2 cups moong/matki (sprouted or plain)
1 onion, chopped
1/2 of a tomato
2 tsp of ginger garlic paste
1 tsp lime juice
1-2 green chillies, chopped
A pinch of turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp grated jaggery or sugar
2 tbsp oil
Salt to taste

1. Heat oil and add the onions and green chillies. Cook till the onions turn light brown.
2. Add ginger garlic paste and fry till raw smell vanishes.
3. Then add the coriander, chilli powder, turmeric, and salt, and jaggery or sugar. Fry for another minute.
4. Lastly mix in it moong and chopped tomato. Pour some water and cook covered for 8-10 minutes.
5. When the beans have turned crunchy and chewy, add the lime juice, and garnish with chopped coriander (I used carrots!:-P). 

Serve hot with bread or Rice. 

Tip: - I made it dry; you can add more water to have gravy style moong.
-Use them to fill in pani puri and a healthy style of pani puri is ready.

Thursday, March 22, 2012

Tomato Garlic Chutney

We Indians love chutneys-any type, anytime and with all most all kinds of food. This is tomatoes and garlic chutney which can be served with sandwiches, rotis, muthiya, cheela, pancakes, rice, khakhra etc etc  (the list is endless :)). At my home chutney is always there ready in fridge because we enjoy it with all our meals. This is a quick chutney recipe; I hope you will relish it with your food like us!....

  • tomatoes (chopped finely)
  • 1 tsp garlic (lehsun) paste
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp mustard seeds ( rai/sarson)
  • 1/2 tsp chilli powder
  • salt to taste
  • 1 tsp oil

  1. Heat the oil in a pan and add the mustard seeds and cumin seeds.
  2. When the seeds crackle, add the garlic paste and cook till paste turns golden brown.
  3. Add the chilli powder, tomatoes and salt, mix well and saute for 10 minutes or till the oil leaves the sides and tomatoes are mashed and soft.
Serve hot or cold. You can use this chutney for a week.

Tip: Having a party at home and wanna have finger food? Buy chips packet from the market and serve them with chutney. New version of salsa and nachos is ready!.

Wednesday, March 21, 2012

Moong Ki Daal Ka Cheela/ Pancake

Moong ki daal ka chilla or pancake is a very healthy snack. You can make them in breakfast and even during evening tea time.  My husband loves to eat them, so I make them quite often. My aunty told me that secret to this recipe is adding Suji/Semolina-it brings crispiness to the chilla. So here it is-

  • 2 cups split moong lentils without skin – the yellow one
  • 2 dry red chillies
  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp asafetida powder (heeng)
  • 2" piece of ginger, finely grated
  • 2 finely chopped green chillies (optional)
  • 1/2 cup finely chopped fresh coriander
  • Salt to taste
  • 3-4 tbsp Semolina (suji)
  • Vegetable/ canola/ sunflower cooking oil to pan-fry the Chilla
  • Thoroughly wash the Moong under running water. Put it into a large bowl and add the dry red chillies, cumin seeds and asafoetida. Mix well and add enough warm water to cover the Moong fully. Leave overnight to soak.
  • Next day, drain the water away; grind the moong mixture in a food processor with suji to get a fine paste. Add water only if required to get the pour-able consistency .Mix in it grated ginger, coriander and salt to taste.
  • Heat the pan on medium heat. When hot, add a few drops of cooking oil and mix such that it coats all sides of the pan. Now pour a ladle full of batter onto the pan and spread the batter into a circular shape from the centre to outwards. Cook for 1 minute.
  • Drizzle with a little oil to Cheela to allow oil to go under it. Flip now and cook till the other side is golden too.
  • Remove from pan and serve hot with chutneys of your choice. I made garlic –tomatoes garlic chutney( I will upload the recipe soon)
Tip: You can add paneer in to make Paneer Cheela.
-Add shredded cabbage, carrot, onion; and your vegetable chilla is ready.


Aloo ki subji is a very popular dish in India. This is cooked in various style and methods. I love adding sesame seeds to this recipe as they are very rich in omega-6 fatty acids and adds right amount of crunchiness to the dish. I served it with puri.When I was a kid this was my favourite Tiffin snack. So lets begin!..

  • Big sized Potatoes or Aloo – 2 (cut in cubes)
  • Green Chillies – 3 (finely chopped)
  • Turmeric Powder (Haldi) – 1/2 tsp
  • Mustard Seeds (Rai) – 1/2 tsp
  • Cumin seeds (Jeera)- 1/2 tsp
  • Sesame seeds (Til) – 2tsp
  • Curry Leaves – 7-8
  • Lemon Juice – 1/2 tsp or Dry Mango Powder/Amchur Powder – 1/4 tsp
  • Coriander Leaves or Cilantro
  • Oil – 3 tsp
  • Salt
  1. Heat Oil in a pan, add Mustard and Cumin seeds. Once the seeds splutter add Curry Leaves and Green chilies and fry for a minute.
  2. Now add chopped potatoes and sesame seeds.
  3. Then add Salt and turmeric powder. Cover it with a lid on medium flame.
  4. Once the potatoes are soft add lime juice or Dry Mango Powder/Amchur Powder
  5. Garnish with Coriander Leaves and green chilies

You can serve this dish with poori, roti, paratha and even dosa.

Tuesday, March 20, 2012

Punjabi Chole: Channa Masala: Chickpea Curry: Pindi Channa: Chola for Puri, Kulcha, Batura and Rice

Punjabi Chole or Chola massala is the spicy north Indian curry. The same curry is also known as channa massala or pindi channa. This is a spicy curry and is mostly paired with puri, batura, kulcha or rice. I have made this curry many times but I always felt that there is something missing. Last year when I tasted it during my trip to punjab, I knew what I was missing in my recipe This dish is full of protein and everyone loves this dish in my house. Its really easy to make. So here it is!

Raw Chole/Chickpeas - 2 cup

Onion -  2

Tomato - 4 medium sized (chopped)

Channa/Chola Masala - 2 tbsp
Chilli powder - 2 tsp (Add more if you need spicy)

Anardana powder - 1 tsp

Whole cumin - 1/2 tbsp

Whole spices (Cinnamon, Cardamom, Cloves) - 1 inch piece, 4 pods and 5 cloves.

Cumin seeds - 1 1/2 tsp (Roast and powder)

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Green chilies - 3 very finely chopped


Ghee - 1 tbsp

Oil - 3 to 4 tbsp

Tea bag- 2

Coriander leaves - handful (finely chopped)

Ginger pieces to garnish (optional)


Soak the chickpeas overnight.
Take pressure cooker. Add the washed and soaked chickpeas. Then add 5 cups of water, salt, 2 tea bags, and in a small muslin cloth crush small cinnamon, 2 cloves, 2 cardamoms tie it and add it to the chickpeas.
Close and pressure cook for 3 whistles (depends on your cooker).
When pressure is released, discard the tea bags and whole spices knot drain and keep it aside. Don't throw the water; we will be using it to the gravy J
Heat oil and ghee in the heavy bottom vessel.
Add the whole spices followed by whole cumin seeds.
After it splutters, add chopped green chillies and the ginger garlic paste cook until raw aroma goes away.
Now it’s time to add finely chopped onion till light brown color.
Add tomato and let it cook for some time until oil separates.
Add red chilli powder, chole/channa Masala, roasted cumin powder, anardana powder.
Now add cooked chickpeas and water that is drained from the chickpeas when cooked.
Add salt and let it simmer for at least 20 to 25 minutes.
Finally garnish with chopped coriander leaves and ginger.

Chole massala is easily available in any Indian grocery store. I used MDH Chana Masala.
Anardana powder is dried pomegranate seeds. I always use MDH Anardana Powder use
Tea bags give nice black colour, you can omit if you don’t want black colour.
Pressure cookersaves time and is easy to use.

Serving suggestions:
Serve with palak poori, plain kulcha or any paratha. Goes well with steamed rice as well.
Make whole Punjabi thali. Serve as a side with puri, paneer butter massala and dal makhani and sujika halwa.

Monday, March 19, 2012


Having a party at home and not sure what to cook? And you are also tired of making chapatti and parathas? If answer to both the question is Yes....Then try making rice with a twist. Pulao and Biryani is easy and exotic dish that everyone will love. 

  • 2 cup Basmati rice
  • 3 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 large onion chopped fine
  • 2 tsp ginger garlic  paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder (see link below for recipe to make your own)
  • 2 tomatoes chopped fine
  • 2 cups chopped mixed vegetables of your choice - I use beans, peas, carrots, corn (even frozen mixed veg works well))
  • Salt to taste
  • 4 cups warm water
  • 3 tbsps coriander leaves
  • 1 tbsp oregano


  • Take rice and add water to wash. Pour out water. Add more water and wash again and again till water is clear. Drain off all water and keep the aside.
  • Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till soft.
  • Add the ginger and garlic pastes and fry for 1 minute.
  • Now add all the spice powders and mix well. Cook the masala (onion-ginger-garlic-spice mix) till the oil begins to separate from it. You may need to sprinkle a little water over the masala as it cooks, to keep it away from burning. Stir frequently while browning masala.
  • When the masala is cooked, add the tomato to it and cook till pulpy.
  • Add the rice and the mixed veggies to the masala, add salt to taste and pour in the warm water. Stir well. Cook till the water comes to a boil. Stir and monitor the cooking till most of the water dries up and the rice begins to develop on its surface. Turn the heat down to low/ simmer and cover the pan. Cook till done. You will know the rice is done when you press a grain between your thumb and index finger and it squishes completely.
  • Turn the heat off now as some cooking will continue to take place even after you do that. Let the dish rest on the stove (turned off) for 5 minutes.
  • Add chopped fresh coriander leaves and oregano.
Have this hot with raiata or chutney.!


Stuffed mirch is my mom's recipe. Its very simple to make. One can use this as side or even main course dish. If you are bored of serving same old chutney and pickles then do give this recipe a try. So lets begin!. 

  • Fat or big mirch (Green chilies)- 7-8
  • Salt to taste
  • Red chili powder- 1 tsp
  • Potatoes-Medium size boiled and mashed
  • Turmeric Powder- half tsp
  • Grated Cheese to garnish
  1. Wash and wipe the green chilies.
  2. Cut them in two pieces vertically.
  3. In a separate bowl mix together mashed potatoes, turmeric powder,salt and red chili powder.
  4. Now stuff the above mixture in the chilies.
  5. Lastly lay over it grated cheese.
  6. Finally grill it in the oven for 10 minutes or till cheese is completely melted.
So bid goodbye to old chutney and pickles and  enjoy stuffed chilies!!

Kadai Paneer

Kadai Paneer is my all time favourite paneer curry. Chunks of capsicum, onion and paneer bathed into delicious gravy are just irresistible. Like all curries, everyone have their own way of making this. I, on the other hand feels that a good kadai paneer should:

-have good orange/red colour gravy. So I highly recommend using kashmiri red chilli powder.
-bell peppers/capsicum and onions must be cooked half, or let’s say must be bit crunchy.
-butter is must. Butter brings that nice shine and creamy texture which I think is very important.
-Whole spices-green and black cardamom, cinnamon and bay leaf is avoidable. If you don’t have of these please postpone the idea of cooking kadai paneer
-Lastly the texture of the gravy. It should not be runny but should be thick and the massala/gravy should be coated well onto paneer, capsicum and onions.

So here is my way to make Kadai Paneer.

  • 10 cloves garlic, finely chopped
  • 5 medium tomatoes, roughly chopped
  • 2 cups water
  • 2 tablespoons cashews/kaju
  • 10 tablespoons oil
  • 2 bay leaf/tej patta
  • 1 large cinnamon stick/dal chinni
  • 2 green cardamom/elyachi
  • 1 black cardamom/kali elaychi
  • 2 onions chopped into cubes
  • 2 bell peppers chopped into cubes
  • 2 cups paneer chopped into cubes
  • 1 tablespoon kashmiri red chilli powder
  • 1 tablespoon red chilli powder (normal one)
  • 1 tablespoon coarsely broken coriander seeds
  • 1 teaspoon turmeric powder
  • 2 tablespoons coriander powder
  • 1 tablespoons cumin powder
  • 1 teaspoon sugar
  • 1 teaspoon garam massala
  • Salt to taste
  • 2 tablespoons butter
  • 2 tablespoons Kasturi methi
  • Coriander leaves to garnish
  1. Heat 5 tablespoons oil in a pan. Add bay leaf, cinnamon, green and black cardamom. Sauté for 20 seconds.
  2. In a blender, blend cashews, garlic and tomatoes.
  3. Pour this blended mixture in the pan. Add 1/2 cup water. Mix. Cover and let it cook on medium low heat for 20 minutes.
  4. In another pan heat 1 tablespoons oil and sauté bell peppers till its half done.  Set aside.
  5. Heat 1 tablespoons oil and sauté onions till its half done. Set aside
  6. Heat 1 tablespoon oil and sauté panner till slightly golden. Set aside.
  7. Add salt, sugar, turmeric, coriander powder, cumin powder, red chilli powder, kashmiri red chilli powder and garam massala in tomato gravy. Add 1/2 cup water. Mix. Cover and cook again for 10 minutes.
  8. After 10 minutes you will see that massala is cooked and oil has been separated from gravy. Let this mixture cool down. Blend this again in a blender to smooth paste.
  9. Heat remaining oil and sauté coriander seeds till its fragrant and golden brown. Add the remaining water and blended paste. Thrown in bell peppers, onions and paneer. Cover and cook for 10 minutes.
  10. Mix in butter and kasuri methi.
  11. Garnish with coriander leaves.

Kasmiri red chilli powder brings nice sharp red colour to your gravies but it is not spicy at all, that is why you will have to add two kinds red chilli powder.

Serving suggestion:
Serve as side with parthas, puris, roti –basically any indian bread.
It will be great for wraps as well. Just throw in some salad and you are good to go.