Sunday, March 25, 2012


Today I am sharing homemade fresh jaljeera recipe which is a popular summer drink. Jaljeera is so easy to prepare in less time. It can be served as appetizer and between the meals.

Fresh Mint Leaves Paste                 1 Spoon
Lemon Juice                                     2 Spoon
Jeera Powder                                    1/2 tsp
Black Salt                                          1/2 tsp
Black Pepper Powder                       1/2 tsp
Boondi                                               2 Spoon
Saunth Powder/Ginger Powder        1/4 tsp
Amchoor Powder                               1/2 to 1.5 tsp
Asafoetida                                          a pinch
Powdered Sugar                                1/2 tsp (optional)
Salt                                                   As per taste


In a mixing bowl take two glasses of water and combine all the ingredients. Mix very well. Add ice. Transfer jaljeera to the glass. Add some more boondi on the top. Garnish it with fresh mint leave and lemon slice and serve.  


Saturday, March 17, 2012

Strawberry Semolina Kheer

Milk                          1 Bowl
Semolina/Sooji          1/2 Bowl
Fresh Strawberry       1 Bowl (chopped)
Strawberry Crush      5 Spoons
Cardamom Power     1/2 tsp
Sugar                        As per taste

Dry roast the Sooji/Semolina in a non stick pan on slow fire for 5 to 7 minutes.  Add milk, sugar and cardamom powder. 

Stir it continuously to avoid lumps. Cook for approximately  ten minutes. Add strawberry   Crush and fresh strawberries. Mix well. Switch off the fire. Dish it out. Strawberry Semolina Kheer is ready to be served. Garnish it with strawberry crush and fresh strawberry.


Thursday, March 15, 2012

Switch Paneer Roll Curry


Paneer                                            200 gms
Tomato sauce                                 1-2 Spoons
Green Chutney                               1-2 Spoons
Tomato Puree                                1/2 bowl
Green Chilly                                   1 tsp (chopped)
Cashew Paste                                 1 spoon
Ginger garlic Paste                        1 tsp
Onion Paste                                   1/2 bowl
Red chilly Powder                         1/2 tsp
Oil                                                  1 Tbsp
Whole Garam Masala                  1 spoon
(Bay leaf, black pepper,
Cream                                           2-3 Spoons
Chopped Coriander                     1-2 tsp
Garam Masala Powder               1 tsp
Salt                                             As per taste


Cut the paneer into slices. Boil water and blanch the paneer slices for one minute. Now take two slices of paneer. Spread tomato sauce on one of the slice and green chutney on another slice. 

Place first slice over the second slice. Fold it like a roll. Let keep this roll in fridge for half  an hour. Prepare other rolls in the same manner.

Meanwhile heat oil in a pan.  Add all whole masalas. Saute it for one minute. Add onion paste. Cook  it for three to four minutes or till the oil comes out. Add ginger garlic paste. Cook for another two minutes.
Add tomato puree, green chilly, cashew paste, cream, red chilly powder and salt. Add some water and cook for five minutes. Take the roll out from the refrigerator. Cut into slice. Take a serving dish,  place the rolls and pour over  the gravy. Put two sliced roll over the gravy. Garnish with fresh coriander and garam masala and serve with Tandoori roti or naan. Enjoy.

Ongoing Event- Cilantro & Cumin 

Tuesday, March 13, 2012

Rasam/For Blog Hop Wednesday

If you go out and will search for south Indian cuisine fan, I would be among the top 5. I am more like a Punjabi South Indian. Moreover, this is the sole reason of making rasam from Princy’s blog, with whom I am  paired with, on this Wednesday for Radhika’s blog hop Wednesday

Tuvar Dal                  2 Tbsp
Tomatoes                  3  Chopped
Tamarind                   a small marble sized
Whole Red Chilly      1-2
Chopped ginger         1 tsp
Cloves                       2-3
Asafoetida                  a pinch
Black Pepper Corn     4-5
Curry Leaf                  Few
Cumin Seeds              1/2 tsp
Mustard Seeds          1/2 tsp
Coriander leaves        2 Tbsp
Garlic Chopped         1 tsp
Oil                             1-2 tsp
Salt                          As per taste

Soak tamarind in bowl with enough water.
Boil Dal with four cups of water for 15 minutes in Pressure Cooker. Mash very well..
Heat oil in a pan. Temper it with Jeera, black pepper, whole red chilly, urad dal and cinnamon.  Now add  chopped  tomatoes, ginger and fresh coriander. Cook till it is mushy. Let it to be cool and grind it in blender to make a  paste.              
Squeeze out the tamarind pulp and discard the remaining
Add tamarind juice to the boiled dal. Mix very well.
Now heat one tsp oil in a tadka pan. Add chopped garlic, cumin seeds, asafoetida, mustard seeds, and    
.  curry leaves.
Add tomato paste, and cooked dal. Stir.  Add more water if required. Boil for 3 to 4 minutes.
* Switch off the fire. Yummy rasam is ready to be served.

Sunday, March 11, 2012

Matar Kofta with Coconut milk

Matar Koftas are one of those things I have been meaning to try making for a long time. Finally I made a successful attempt and really enjoyed this Kofta Curry!!!

Coarsely grounded Peas       Half Cup
Besan/Chickpeas Flour         2 Tbsp
Turmeric Powder                  a pinch
Tomato Puree                       2 Tbsp
Finely chopped chilli              1/2 tsp
Crushed Coriander Seeds      1/2 tsp
Whole Spices                        1 tsp
Coconut Milk                      1/2 Cup
Ginger Garlic Paste                1-1.5 tsp
Onion Paste                           2-3 Spoon
Red Chilly Powder                 1/2 tsp
Curd                                      1 tsp
Melon Seeds                          2 Tbsp
Cashews                                8-10
Sugar                                     1/4 tsp
Fresh Cream                          2 Tbsp
Garam Masala Powder           1/4 tsp
Salt                                        As per taste

For Koftas
In a mixing bowl combine Peas, curd, besan/chickpeas flour, ginger garlic paste, one tsp melon seeds, crushed coriander seeds, salt, red chilly powder, haldi powder, garam masala powder and mix very well.  Prepare small balls out of the mixture and keep aside. Heat sufficient oil in a deep bottom pan and deep fry the koftas.

For Gravy
Soak melon seeds and cashews in one fourth cup of coconut milk for one hour  to make a fine paste.
Heat oil in  a pan . Add in bay leaf, cinnamon , black pepper corn, mace , and onion paste. Saute it for two to three minutes or until the onion paste turn into pink. Now add cashew and melon seeds paste and stir.
Add fresh cream and mix. Add tomato puree, turmeric powder, salt, green chilly, red chilly powder and sugar. Cook for two to three minutes. Now add remaining coconut milk and some water. Give it a boil. Add koftas. Switch off the fire. Sprinkle garam masala powder over the gravy. Garnish with green coriander and fresh cream and serve. 

Tuesday, March 6, 2012

Khasta Matar Poori with Khatti Meethi Pumpkin sabzi

During the initial days of my cooking, I was stunned to see that with how much perfection, my mom's pooris used to come out from the boiling oil.  Round and fluffy. With practice and time I got the technique. Thanks to my mom. Few days back my daughter come up with the same query which I had, ''Why your pooris are fluffy and mine not'. So these Pooris are for motherhood, with an interesting twist. Read on....


For Poori
Boiled Crushed Peas           1 cup
Besan/Chickpeas Flour        1 spoon
Asafoetida/Hing                   1/4 tsp
Wheat Flour                         2 Cups
Semolina/Suji                      1/2 Cup
APF/Maida                         1 Cup
Cumin Seeds/Jeera             1/4 tsp
Red Chilli Powder              1/4 tsp
Chopped Coriander            1 tsp
Oil                                     For Deep Frying + 1 tsp
Salt                                    As per taste


In a mixing bowl combine wheat flour, sooji, APF, salt and some oil. Add little little amounts of water regularly to knead a soft dough. Keep it aside.
Now, heat oil in a pan. Add hing, jeera, crushed peas, salt, and red chilly powder. Saute for a minute. Add chickpeas flour and mix. Cook for a minute. Switch off the fire. Keep aside.
Make small balls out of the dough and flatten them with the help of rolling pin. Take a little amount of peas stuffing and place it on the flatten ball. Close the ball carefully and gently pressed this and roll into a Poori.        Repeat the process with remaining balls.
Heat sufficient oil in a deep bottom pan. Deep fry the pooris one by one on medium flame till they turn crispy and golden brown from both sides.

For Khatti Meethi Pumpkin Sabzi
Chopped Pumpkin      1 Bowl
Mustard Oil                1 Tbsp
Jeera/Cumin Seeds      1/2 tsp
Mustard Seeds            1/2 tsp
Fenugreek Seeds         1/2 tsp
Amchur Powder           1/2 tsp
Sugar                          2-3 tsp
Chopped green chilly   1-2
Chopped Coriander     1 tsp
Coriander Powder       2 tsp
Red Chilly Powder       1/2 tsp
Turmeric Powder          1/2 tsp
Garam masala Powder  1/4 tsp
Salt                               As per taste

Heat mustard oil in a pan till smoking point. Simmer the heat. Add asafoetida/hing, mustard seeds, methi dana/Fenugreek seeds, and jeera. Let them splutter. Now add Pumpkin pieces and stir. Add salt, red chilly powder, haldi powder, amchur, coriander powder, and garam masala. Mix very well. Add one table spoon of water and cover it with a lid. Cook it for 10 to 12 minutes or until the pumpkin gets soft. Now add sugar, green chilly and fresh coriander and mix well. switch off the fire. Garnish with green coriander and serve with hot stuffed poori and enjoy.

Friday, March 2, 2012

Tandoori Khumb

Mushroom                    1 Bowl
Hung Curd                    2 -2.5 Spoon 
Garam Masala             1/2 Spoon
Red chilli Powder       1/2 Spoon
Ginger Garlic Paste    1/2 Spoon
Chaat Masala             1/2 Spoon
Salt                            As per Taste
Oil                             1 Tbsp


Wash the mushrooms very well and pat dry. Prick the mushrooms with  fork. In a mixing bowl combine hung curd, ginger garlic paste, red chilly powder, garam masala powder, chaat masala powder and salt. Mix very well.

Add mushrooms and coat them  with the ready paste. Let the bowl rest in the fridge for half an hour by the time mushrooms get marinated.

Heat oil in a non stick pan. Add marinated mushroom one by one and cook from all the sides.

Dish it out. Sprinkle some chat masala over it and garnish with onions, tomatoes and green chilly. Serve Hot.