Tuesday, July 19, 2011

Sookha Achari Aloo

Potatoes cooked in mustard oil and Achari spices.


  • 10 potatoes, equal sized, each cut into half
  • 1 medium size onion chopped
  • 1 tbsp Ginger garlic paste
  • 2-3 green chilies sliced in half vertically
  • 1 tsp saunf (fennel seeds)
  • 1 tsp methi dana (fenugreek seeds)
  • ½ tsp kalonji (black onion Seeds)
  • 1 tsp Chili powder
  • ½ tsp crushed red pepper
  • ½ tsp Turmeric Powder
  • 1 tsp amchoor powder
  • Salt to taste
  • 1 lemon /lime
  • 4 tbsp mustard oil


  • Heat mustard oil in a heavy bottom pan till it starts to smoke. Shut off heat till smoke settles down. Now turn the heat back on.
  • Add chopped onions. Sauté till edges start to turn brown.
  • Add ginger garlic paste and potato pieces. Fry until potato is seared.
  • Add remaining ingredients (except lime juice). Mix it well. Sprinkle 2-3 tbsp of water. Cover and reduce the heat.
  • Cook covered for about 5-6 minutes or till potato is fork tender, dry and pickle fragrant.
  • Garnish with chopped cilantro.
  • Squeeze lemon and serve with Dal and Roti

Do You Know?

Searing (or pan searing) is a technique used in which the surface of the food is cooked at high temperature so a caramelized crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven.

Monday, July 18, 2011

Saib Ka Halva (Apple Halva)

Grated golden apples cooked with sugar and ghee, garnished with nuts and raisins.


  • Peel off and grate the apples.
  • Heat ghee in heavy based pan and add seeds of green cardamoms. Fry for a few seconds.
  • Add grated apples and fry on medium heat for 5-7 minutes, stirring all the time, until almost tender and ghee leaves the side of the pan.
  • Add sugar and cardamom powder. You should stir the mixture frequently to prevent any sticking. Fry for 10-15 minutes until nearly all the water has evaporated.
  • Heat 2-3 tbsp ghee in a small pan and fry nuts in it. Add this to apple halva. This gives glazing and flavor to halva.
  • Remove from fire and mix in the Kewra essence or rose water.
  • Garnish with almonds and cashew nuts. Serve hot.

Do You Know:
Apples contain strong antioxidants making the blood less sticky and less likely to clot helping to reduce blood pressure.
They are also believed to be a great source of flavonoids. They contain high amounts of Vitamin C, which is reported to help strengthen the immune system.Their pectin content may help lower cholesterol levels and treat diarrhea.
They feature chlorogenic acid, which may help fight against cancer.
Eating apples is said to be useful for people on weight loss programmes, as they have a lower glycemic index than other fruits.

Sunday, July 17, 2011

Vermicelli Vada

Vermicelli vada is a crunchy tea time snack. Noodles can also be substituted for Bambino.

  • 1 cup vermicelli ( Bambino)
  • 2 potatoes
  • 2 or 3 green chilies finely chopped
  • 1 tsp finely chopped ginger
  • 1/2 cup coriander leave
  • 5 curry leaves(finely chopped)
  • 1/4 cup mint leaves (as required)
  • salt to taste
  • 1 tsp chat masala
  • 1 tsp lemon juice
  • ½ tsp black pepper powder
  • oil for frying

  • Take a deep saucepan and boil about 8-10 cups of water. Add 1 tsp of salt and 1 tsp of oil to water. When water starts boiling, add vermicelli and stir continuously. Boil for 2-3 minutes till it is just done ( soft vermicelli becomes very soggy and sticky). Strain in a colander. Keep colander under free flowing water till vermicelli is cooled, then keep it aside for some time so that extra water is drained off.
  • Boil potatoes separately till they are cooked. Peel and mash the potatoes.
  • In a bowl take boiled vermicelli, mashed potatoes, chopped coriander leaves, mint leaves, curry leaves, green chilies, ginger and mix them well.
  • Add black pepper powder, chat masala and salt.
  • Add vermicelli and mix them all well. Add lemon juice.
  • Shape the mix into round flat vadas.
  • Deep fry them until they are golden brown.
  • Pat out excess oil with a paper towel.
  • Serve them hot with tomato ketchup or chutney.
Fresh coriander is often used in Indian cooking as an ingredient during the preparation of a dish or as a garnish after the dish is ready. It is however, not always easily available. It also perishes quickly. The next time you buy fresh coriander, keep it fresh for longer by chopping off the roots and then wrapping the leaves in a sheet of newspaper. Store in the crisper section of your refrigerator.

Saturday, July 16, 2011

Pulihora ( Lemon Rice)

Pulihora tastes sour, spicy, hot and salty at the same time. It is considered to be a good stimulant for a dull appetite. It is easy to cook, inexpensive and is filling.


  • Soak rice for ½ an hour. Boil about 8 cups of water in a big pan. Add uncooked soaked rice and little salt when water starts boiling. Cook till rice is just done. Strain the rice and keep aside to cool. Make sure it does not turn mushy.
  • Roast the fenugreek seeds and 2-3 dry chillies in a small pan. Grind them to a powder and keep aside for later use ( You can use ready made pulihora powder available in the market if you don’t have time to prepare, but you will be compromising with the freshness of the flavour).
  • Heat oil in a wok . Splutter mustard seeds, add urad dal and chana dal and fry for a few seconds.
  • Add 2 dry red chillies, turmeric powder, chopped onions, curry leaves, green chilies and cashew nuts. Continue frying for a minute.
  • Add asafetida and immediately add cooked rice.
  • Mix in fenugreek-chili powder and fry on low flame for another minute. Remove from fire.
  • Stir in lemon juice.
  • Serve with pickle or chutney or curry. I Love garlic pickle with it.

Do You Know?
'Puli' means 'sour' taste, thus Pulihora roughly translates as 'sour rice'. It is a common preparation of rice in South Indian Cuisine . It is also known as tamarind rice or lemon rice

In Andhra Pradesh it is called as Pulihora or Chitrannam, in Tamil Nadu it is called as "puliyodharai" and in Karnataka it is called as "puliyogare".

This dish is cooked as a holiday dish and during festivals. It is also distributed in temples as Prasad.

Pulihora is a common travel diet for Andhra people because it can be stored for a couple of days without getting spoiled.

Friday, July 15, 2011

Fried Dalmoth

Dal Moth is a popular 'anytime snack'. It is liked because of its crispiness and spiciness. Sometimes it so happens that you get ‘not so fresh’ type of Dalmoth from stores. Here is a recipe to convert this bland Dalmoth to a delicious snack ready to be served with tea.


  • 1 cup of Dalmoth
  • 1 small onion chopped fine
  • 1 green chili chopped fine
  • 2 tbsp coriander leaves chopped fine
  • Chaat masala according to taste
  • Black pepper powder according to taste
  • ½ tsp cooking oil


  • Heat about ½ tsp oil in a frying pan on low flame.
  • Add chopped onion and chopped green chili; fry until onion is transparent.
  • Now add Dalmoth to the pan and stir slowly and continuously to prevent Dalmoth from getting overheated as it is already deep fried.
  • When Dalmoth is crisp, turn off the flame.
  • Add Chaat masala, pepper powder and chopped coriander leaves.
  • Serve hot with tea.

Thursday, July 14, 2011

Kaddu Ka Raita (Bottle Guard Yogurt Sauce)

Made with Yogurt, Bottle Gaurd and Cilantro; it is cool and refreshing condiment which goes well with hot and spicy dishes.


  • 2 cups Yogurt beaten smooth
  • 3” piece of Bottle Gourd finely chopped
  • A pinch of Turmeric powder
  • ½ tsp Mustard seeds
  • ¼ tsp Cumin seeds
  • ¼ tsp Urad dal
  • 1 dry whole Red chili
  • A pinch of Asafetida
  • 4-5 Curry leaves
  • 1 chopped Green chili
  • 1 tbsp chopped cilantro
  • 1 tbsp Cooking oil
  • Salt to taste


  • Heat the oil in a pan. Add the mustard seeds and cumin seeds. After they splutter, add the urad dal and let it turn red. Add the dry red chilies, curry leaves, asafetida, green chilies, turmeric powder, salt and bottle gourd pieces.
  • Cook covered on a medium flame for 8-10 minutes or till the bottle gourd pieces turn soft. Crush the cooked bottle gourd with the help of spoon to smaller pieces. Remove from the flame and keep aside to cool.
  • Combine the cooked mixture with the beaten yogurt. Adjust the consistency of Raita by adding little water.
  • Garnish with fresh coriander leaves and serve chilled with Roti and Sabji of your choice.

Do You Know?

Because of the acid content of yogurt, it makes a fabulous marinade to tenderize meats. Do not use aluminum pans when preparing anything with yogurt. The acid in the yogurt will react with the aluminum.

Wednesday, July 13, 2011

Nimbu Shikanji (Lemon Flavored Drink)

Shikanji is a refreshing lemon drink spiced up with black salt. The flavor and taste are truly splendid...just what you need after a long day at work during hot summer.


  • Juice of 4 lemons
  • Sugar to taste (depends on the sourness of lemons)
  • ½ tsp Salt mix
  • Pinch of black pepper powder
  • 1 glass Crushed ice
  • 1 glass ordinary water
  • 2 glasses of Chilled water
  • Lemon slices to garnish


  • Squeeze all lemons to remove juice. Pour into a large jug. Add a glass of ordinary water.
  • Now add sugar according to desired strength of sweetness.
  • Mix in black pepper powder and salt mix.
  • Stir for sometimes so that the sugar and salt dissolve completely. Now add chilled water and crushed ice.
  • Serve in chilled glasses garnished with lemon slices.

Tuesday, July 12, 2011

Lehsun Ki Chutney (Garlic Chutney)

It is delicious and strong flavored chutney which is generally made in winters. It goes well with plain Daal and Roti.


  • 15 cloves of lahsun (garlic)
  • 15 whole dry red chilies
  • ½ cup diced raw unripe mango
  • ½ tsp coriander powder
  • ½ tsp cumin seeds
  • Pinch of asafetida
  • Salt to taste
  • 3-4 tbsp cooking oil


  • Remove the stems and break red chilies into small pieces. Remove the seeds from chilies by tapping open ends. Soak them in ½ a cup of hot water for 1 hour.
  • Put garlic, diced raw mango, coriander powder, salt and soaked chilies along with the water in which they were soaked, in a grinder. Grind them to a fine paste.
  • Heat oil in a non-stick pan and add asafetida and cumin seeds. When seeds stop spluttering, add garlic paste. Cook on low heat, stirring occasionally, till oil separates.
  • Turn off heat and allow it to cool. Spoon out chutney in a glass container.
  • Serve with plain Daal and Bajrey Ki Roti

Do You Know?

The smell of garlic is caused by allicin (diallyldisulfide-S-oxide), which is derived from precursors such as alliin (S-allyl-L-cysteine sulfoxide) by the enzyme alliinase which is liberated when the clove is broken up.

The active compound resembles the well known drug N-acetyl-L-cysteine (Mucomyst), which has mucolytic and antioxidant properties.

Monday, July 11, 2011

Achari Lal Mirch (Red chili Pickle)

In this recipe fresh Lal Mirch (red pepper) is used to make pickle. If kept in air tight containers, away from moisture, it can last for months.

Since the pickle serves as a flavor enhancer, it is eaten typically with the main meal.



  • Wash and thoroughly dry the chilies.
  • Slit the chilies up to just under the stem. Do not cut right through them. Scoop out all the inner flesh and seeds and discard.
  • Dry roast cumin seeds, fenugreek seeds and fennel seeds on slow fire. Cool and transfer to Mortar and Pestle. Crush the spices to make a coarse mix.
  • Heat half of the oil and mix crushed spice masala, mustard powder, raw mango powder, and salt to taste to form a thick paste.
  • Cool it and stuff each chili well with the paste.
  • Put the chilies in a dry, wide-mouthed glass jar.
  • Pour rest of the oil on the top of the chilies in the jar.
  • Keep the pickle in sunlight for 2-3 days. Shake gently each day to make sure the oil coats the chilies well.
  • Stuffed Red Chili Pickle is ready
  • Serve with Daal, Sabji and plain Roti (Indian flat bread flatbread) or rice.

Do You Know?

Homemade pickles are prepared in the summer and kept in the sun during daytime while stored in porcelain or glass jars with airtight lids. The high concentrations of salt, oil and spices act as preservatives. Many commercially produced pickles use preservatives like citric acid and sodium benzoate.

Sunday, July 10, 2011

Chichinda Ki Sabji (Snake Gourd)

Snake gourd/Potlakaya/Chichinda is another Indian gourd variety with which you can make many dishes. First time I ate snake gourd when I went to Hyderabad to stay. In this recipe I have added roasted besan to stir fried sliced snake gourd. It goes well as a side dish with Daal and Roti.


  • 2 medium Snake gourds /Potlakaya / Chichinda
  • ½ tsp Mustard Seeds
  • 1 tsp Chana Dal
  • 2 – 3 whole dry Red Chilies broken in pieces
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp amchoor powder
  • 1 medium Onion chopped
  • 3-4 Curry leaves
  • 3 tbsp Cooking oil
  • Salt to taste
  • 4 tbsp Gram Flour (besan)


  • In a small kadhai or pan roast the besan (without adding oil) until light brown. Keep aside for later use.
  • Wash snake gourd and scrape the outer skin with a knife. Cut lengthwise into half and scoop out seeds and white pith. Chop it into small pieces.

  • Heat oil in a pan and put mustard seeds. After they crackle, add chana dal, curry leaves, red chilies, onion in the same order and sauté till it turns light golden brown in color.
  • Add sliced gourd pieces, salt, red chili powder, turmeric powder; stir to mix well. Cook covered on low medium heat until tender. Do not add water because on low-medium heat gourd is cooked in its own juice.
  • Add the roasted besan and amchoor powder; stir-fry for 2-3 minutes till all are blended.
  • Serve with Daal and Roti.

Do You Know?

Snake gourd is the best household remedy for heart problems. The juice of the fresh leaves is useful in heart disorders like palpitation and pain in the heart on physical exertion.

Saturday, July 9, 2011

Khatta-Meetha Kaddu (Sweet and Sour Pumpkin)

It is salty, tangy, sweet and spicy; altogether very tasty and gives a great taste when eaten with Parantha or Poori and Raita.


  • 1 pound yellow Pumpkin
  • Pinch of Asafetida
  • ½ tsp Fenugreek seeds
  • 2 Green chilies chopped
  • 1 tbsp grated Ginger
  • 1 tsp Red chili powder
  • ½ tsp Turmeric powder
  • 1 tsp Coriander powder
  • Salt to taste
  • ½ tsp Garam masala powder
  • 1 tsp Amchoor powder
  • 1 tbsp Lemon juice
  • 2 tbsp Sugar
  • Coriander leaves chopped
  • 3-4 tbsp Cooking oil


  • Wash and peel pumpkin. Dice it into small pieces.
  • Heat oil in a kadai or wok. Add asafetida, fenugreek seeds and whole dry red chili. When seeds turn brown; add ginger, green chilies and diced pumpkin.
  • Add red chili powder, turmeric powder, coriander powder, garam masala powder and salt; mix well. Cover and cook on a low medium heat for 10-12 minutes, stirring occasionally, until done.
  • Now add sugar, amchoor powder and lemon juice; mix well. Cook for another 3-4 minutes without lid. The pumpkin pieces should look like mashed.
  • Garnish with chopped coriander.
  • Serve hot with Roti/Paratha, Daal and Raita of your choice.

Do You Know?

The word pumpkin originates from the word pepon, which is Greek for “large melon". The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, "pumpkin".

Friday, July 8, 2011

Tamatar Kadhi

Tangy, tasty Tomato Kadhi goes well with plain boiled rice and Aloo Ki Sookhi Sabji.


For the Kadhi:

  • 2 cups yogurt ( sour)
  • 4 cups water
  • 2 big red tomatoes chopped fine
  • 1 medium onion chopped fine
  • 2 tbsp gram flour (besan)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp fenugreek seeds
  • 2-3 green chilies split lengthwise
  • 5-6 curry leaves
  • 4-5 cloves of garlic chopped very fine
  • 4 tbsp cooking oil
  • Salt to taste

For Tempering:

  • 2 tbsp ghee (clarified butter)
  • Big pinch of asafetida
  • ½ tsp red chili powder
  • 2 dried whole red chilies


  • Mix the yogurt, water, besan and turmeric powder, Whisk to ensure there are no lumps. Set aside.
  • In a deep pan or wok heat 2 tbsp of oil. Add cumin, fenugreek, mustard seeds, curry leaves and green chilies. When they stop spluttering, add the besan yogurt mixture slowly, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.
  • Make sure you stir the yogurt mixture or it will curdle. Reduce wok heat if ingredients start to boil over.
  • Once liquid comes to a boil, reduce heat to medium, and simmer, stirring occasionally, until sauce is smooth and silky, for about 45-50 minutes.
  • In a separate frying pan heat 2 tbsp of oil. Add onion and garlic and fry until the onion is tender. Now add chopped tomatoes, red chili powder, coriander powder and salt to taste; cook until tomatoes are mushy. Add this tomato mixture to the boiling Kadhi and stir well.
  • Adjust thickness of sauce with the extra cup of boiled water (continuous simmering of Kadhi makes it thicker so go on adding boiled water if Kadhi becomes very thick).
  • When Kadhi is ready turn off the heat. Add ¼ cup of chopped cilantro and take it out in a serving dish.
  • Prepare ‘Tadka’: To temper Kadhi, heat ghee in a small pan, add asafetida, dry red chili and ½ tsp red chili powder; immediately pour this over Kadhi in dish before chili powder gets burned.
  • Serve with piping hot plain boiled rice.

Do You Know?

Method to make Gram flour at home:

Take pre-cooked chickpeas, rinse thoroughly and drain. Spread evenly across an un-greased baking tray and cook on medium heat for 2–3 hours then turn off oven and leave overnight to cool. Place into a mortar and pestle and grind to a fine consistency.

Thursday, July 7, 2011

Gosht Shorba (Spicy Meat Soup)

Shorba is a spicy version of the soup.

Just add sliced onion, ginger, coriander leaves, mint leaves, and the usual whole spices in meat and cook.

My husband loves to eat Meat Shorba with pieces of Roti dipped in it during cold winter days.


  • 2 pounds Lamb meat with bone, washed and cut into bite size pieces
  • 2 tbsp butter
  • 1 tbsp ginger garlic paste
  • ½ tsp curry powder
  • 1 bay leaf
  • 4-5 cloves
  • A small piece of cinnamon
  • 4-5 green cardamoms
  • ½ tsp cumin seeds
  • 2 medium size onions cut in halves
  • 2 green chilies
  • 1” piece of ginger
  • Salt to taste
  • 2-3 tbsp mint leaves
  • 2-3 tbsp chopped coriander leaves
  • 1 tbsp lemon juice
  • ½ tsp garam masala powder


  • Heat the butter in a pressure cooker at medium high heat. Add bay leaf, cloves, cinnamon, green cardamoms and cumin seeds and sauté for few seconds.
  • Now stir in ginger garlic paste, curry powder and meat pieces; fry for 4-5 minutes on medium heat.
  • Add onion halves, whole green chilies, ginger piece, mint leaves and half of the coriander leaves.
  • Pour in about 4-5 cups of water and pressure cook until the meat is very tender and almost falls off the bone (the time depends on the cut and type of meat you are using).
  • Once the meat is tender add lemon juice, garam masala powder and remaining coriander leaves.
  • Taste and add salt and green chilies if required. Add water to obtain your desired consistency.
  • Garnish with chopped coriander leaves and serve hot with Roti (Indian Flat Bread) or bread.

Do You Know?

Congee is popular in many Asian countries. It can be considered as a porridge or thick soup made of boiled rice. It can be eaten or served with a side dish also.

In many Asian cultures, it is also called Kanji (Tamil/Malayalam/Tulu), Ganji (Kannada/ Hindi), Ghanji (Telugu).

In some cultures, congee is eaten primarily as a breakfast food or late supper. It is often considered particularly suitable for the sick as a mild, easily digestible food.

Wednesday, July 6, 2011

Crispy Moong Dal Cheela ( Green Gram Pancakes)

Nutritious, crispy, pancake is made with Green Gram Flour, grated boiled potato and spices.


  • 2 cups Moong flour (Green Gram Flour)
  • 1 medium potato, boiled and grated
  • 2-3 green chilies chopped fine
  • One bunch of green coriander leaves chopped fine
  • 1”ginger piece grated
  • ½ tsp cumin seeds
  • Pinch of asafetida ( hing)
  • 1 tsp chaat masala (available in Indian Grocery Stores)
  • Salt to taste
  • Cooking oil for shallow frying


  • Take Moong flour in a bowl.
  • Add enough water to make a batter of pouring consistency.
  • Beat the mixture with hand beater to make it a smooth paste. Leave to rest for half an hour.
  • Add grated boiled potato, chopped onion, green chilies, coriander leaves, ginger, cumin seeds, asafetida, salt, chaat masala and 1 tbsp of hot oil.
  • Heat a flat pan/griddle and grease it. When moderately hot, wipe it clean with a cloth.
  • Pour one ladleful of batter on the griddle and spread it with the back of the ladle or a flat bottomed Katori, in circular way, to make round cheela on a medium flame.
  • Sprinkle some oil around the edges of cheela (pancake) and some oil on the upper side of the cheela. When one side is light brown, flip it over. Drizzle oil around and cook on other side also till golden brown.
  • Serve hot with chutney of your choice.

Do You Know?

Archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies whereby dry carbohydrate-rich seed flours mixed with the available protein-rich liquids, usually milk and eggs, were baked on hot stones or in shallow earthenware pots over an open fire to form a nutritious and highly palatable foodstuff.

Tuesday, July 5, 2011

Hare Tamaatar Ki Chutney (Green Tomato Chutney)

Chutney is made with Sautéed pureed green tomatoes with green chilies and unripe mango.

This tangy spicy chutney goes well with savory item as well as main meal.


  • 4-6 green tomatoes, coarsely chopped
  • 1 medium sized onions, coarsely chopped
  • 10 green chilies chopped (hot chilies)
  • ½ cup raw unripe mango (kairi) chopped (or lemon juice)
  • 2 tbsp cooking oil
  • ½ tsp cumin seeds
  • Pinch of asafetida
  • ½ cup chopped coriander leaves
  • salt or to taste


  • Heat 2 tbsp cooking oil in a pan on medium heat.
  • When hot, add asafetida and cumin seeds and fry till spluttering stops.
  • Add chopped onion, chopped green chilies, chopped green tomatoes and salt; sauté over medium heat for about ten minutes or until tomatoes are cooked to soft mush.
  • Turn off the heat. Let the ingredients cool to room temperature.
  • Take them in a blender; add chopped raw unripe mango and chopped coriander leaves. Puree until smooth. Taste and adjust salt if necessary.
  • Spoon out into a clean glass jar.
  • Serve green tomato chutney with your favorite savory items. The chutney stays fresh for about 4-5 days, when refrigerated.

Note: Although unripe mango gives a desirable flavor to chutney but if it is not available than use fresh lemon juice (according to taste).

Monday, July 4, 2011

Bajrey Ki Roti (Millet Pan Fried Flat Bread)

Bajrey ki Roti goes well with almost any gravy type vegetarian or non-vegetarian dish.


  • 2 cups millet flour (Bajre ka Atta)
  • Warm water to make dough
  • 1 tsp Salt to taste
  • Butter/ghee to apply on Roti


  • Put the millet flour and salt in a large deep mixing bowl.
  • Make a well in the center. Pour a very small amount of water into this well and start to blend the millet flour with it. Keep mixing by adding very little water at a time, till the flour and water start to come together and result in non sticky dough. Once the dough is formed, start to knead and continue till you have smooth, pliable, medium-firm dough.
  • Cover the dough with moist kitchen towel and keep aside for 15 minutes.
  • Now heat a tawa or griddle on a medium flame.
  • While the griddle is heating, divide the dough into equal-sized 8 portions. Roll each portion between the palms, into smooth balls.
  • Lightly flour a rolling surface. Take one ball and press it flat. Now with the help of rolling pin roll this ball out into a circular shape roti.
  • Place this roti on hot griddle; flip the roti with a spatula, when tiny bubbles rise on the surface of the Roti.
  • Flip again in few seconds when other side is also cooked.
  • Pick with tongs now and cook directly on low flame, turning around until both sides are pink.
  • Repeat the process with each ball of dough till all are used up.
  • Top with butter or ghee.
  • This roti tastes best with Masala Dal or Palak Dal, but it can be served with any vegetable of your choice.

Do You Know?

Millet is gluten free and the natural alkalinity of millet flour makes it easily digestible. It is very beneficial for people with ulcers and digestive problems. It is also believed to be one of the least allergenic varieties of flour.

Sunday, July 3, 2011

Stuffed Papads (Thin Indian Wafers)

Papads or Poppadoms are salty (usually spicy) crispy thin wafers. These are served as a side dish to a meal or as an appetizer or snack.


  • 6 Urad Dal papad medium size
  • ½ cup boiled mashed potato
  • 2 tbsp green peas
  • 1 small onion finely chopped
  • 2 green chilies chopped fine
  • ½ tsp red chili powder
  • ¼ tsp turmeric powder
  • ¼ tsp amchoor powder
  • Salt to taste
  • Chopped coriander leaves
  • Cooking oil for deep frying


  • Heat 1 tbsp of oil in a pan on medium heat.
  • Sauté the onion and green chilies till golden brown. Add mashed potato, peas, red chili powder, turmeric powder, amchoor powder and salt. Stir fry for 3-4 minutes. Add chopped coriander leaves.
  • Moisten each papad carefully with a wet kitchen cloth towel.

  • Place a teaspoonful of the potato mixture at one end of the papad.

  • Now roll the papad, turning in the top and sides, so that the potato mixture does not escape.

  • Heat oil in a frying pan on medium heat and fry the papads, a few at a time carefully, turning them over till they are crisp and golden brown in color.

  • Serve hot with Tea.
Do you know?

Papad is a dried lentil chip studded with Indian spices that comes alive when grilled or deep fried. Chickpea and rice papads are common in South India.

In certain parts of India, raw papads (dried but unroasted) are used in curries and vegetable preparations.

Papads are made in different sizes. Smaller ones can be eaten like a snack chip and the larger ones can be used to make wraps.

Saturday, July 2, 2011

Hari Pyaz Ka Paratha (Scallion Pan-fried Flat Bread)

Delicious Hari Pyaz Ka Paratha is an irresistible recipe of mixing the chopped scallion/green onion/spring onion and green chilies in wheat flour. Serve with Sabji and Raita of your choice.


  • 1 cup whole-wheat flour
  • 1 cup maida (All Purpose Flour)
  • 1 cup chopped green onion
  • 2 green chilies finely chopped
  • 1 tsp Stuffed Paratha Masala (available in Indian Grocery Store)
  • Salt to taste
  • 2 tbsp cooking oil for dough
  • 1 cup ghee (clarified butter) or cooking oil to pan-fry parathas

Method: For step by step demo: Making Paratha Method II

  • Mix the wheat flour and maida. Add 2 tbsp cooking oil, Parantha masala, green chilies, chopped green onion and salt to taste and mix well.
  • Knead the flour into smooth, firm dough and keep aside in refrigerator for ½ hour.
  • Divide the dough into equal sized balls.
  • Flour a clean surface and roll each ball out into a circle about 4” in diameter.
  • Sprinkle some dry wheat flour over it and roll it into a finger shaped structure. Coil this finger into a spiral.
  • Flour the rolling surface lightly and very gently roll out the spiral into a flat circle about 5-6” in diameter.
  • Heat a griddle or ‘tawa’ and carefully put a paratha over it. Allow to cook for a minute then turn it over. Drizzle a bit of oil on the top and spread well over the surface of the paratha. Smear a little oil on the surface of griddle or ‘tawa’ along the edges of the parantha. Flip and drizzle some more oil on this surface too. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both the sides. The parantha is done when both sides are crispy and golden brown.
  • Serve with Green Coriander Chutney and /or Curry of your choice.

Do You Know?

Green Onions are a great source of vitamin A, iron, calcium and fiber. Research has shown tat Onions contain a substance that prevents the formation of blood clots.