Tuesday, 22 May 2012


Watermelon (Tarbuj) - 2 cups
Black salt - as per required
Sugar - 1/2 cup (optional)
Lemon juice - few drops
Pepper powder - 1 tsp

Wash the watermelon and cut into small cubes. Discard the outer white layer and remove all the seeds. In a mixer add sugar, lemon juice and watermelon pieces and blend it together. Refrigerate for a while and serve chilled by adding ice cubes, black salt and pepper powder. Enjoy the easy chilled juice in summer. 

NOTE:- If your watermelon variety is more sweet, then it no need to add sugar. You can add few drops of honey for a good flavour. Add 1/2 cup of water if the juice is very thick. You can also add a pinch of chat masala over it and enjoy the healthy and tasty drink.

Saturday, 19 May 2012


Ingredients :-
250 gm grated paneer
Low fat milk - 1 ltr
Sugar - 2 cups (or as per your taste)
A pinch of Salt 
Cardamom (elaichi) powder - 1/2 tsp
Cashews and raisins - 1/4 cup (fry in ghee)
Shredded almonds few
Rose essence - few drops
Saffron (kesar) (optional)

Method :-
Bring the milk to boil in a deep pan. Cook the milk in simmer till it reduces and thickens slightly. Now add sugar and stir it continuously to boil. Mix the grated paneer to it and cook for 5-8 minutes. Add cardamom powder and rose essence. Finally add cashews and raisins after roasting in ghee. Garnish with almonds and remove from flame and let it cool. You can be enjoyed Paneer kheer in hot or in chilled condition.

Note: Don't over cook the kheer after added panner to the milk. The kheer should not be too watery, it should be normal like any other kheer texture. You can also add 3-4 tsp milk maid (available in market) for better test and colour.

Thursday, 17 May 2012


Ingredients :-
2 cups Sabudana (Sago)
1 big onion (finely chopped)
Boiled potatoes (I've used here baby potato)
2-3 green chillies
1/2 cup roasted peanuts
Few curry leaves
A piece of grated ginger 
Tomato chopped - 1 no.
Capsicum chopped - 2-3 tsp
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds 
1 dry red chilli 
A Pinch of Hing (Asafoetida)
A Pinch of Sugar
1/2 tsp Red Chilly powder
Lemon juice 1 tsp
Salt as per taste (can also use Black salt in your fasting day)
Oil 2 tsp for frying

Method :-
Wash and clean the sago 2-3 times thoroughly. Drain the water, just sprinkle a little handful water over the sago and soak over night (about 5-6 hours would also be enough). Take a pan, heat oil. Add cumin seed, mustard seed, curry leaves, red chilly, When it start to splutter add green chillies, grated ginger and chopped onion, hing and saute for a minute. Then add boiled potatoes, chopped capsicum, roasted peanuts and sabudana. Stir fry for 5 mins in medium-high  flame. Add salt, sugar and mix well. Make sure that sago does not get sticky, so continuously stir it. Finally add lemon juice, chopped tomato and coriander leaves chopped and remove from heat. Serve hot with curd or any chutney.  

Some Important Tips:- 
1. If you'll use small pearls of Sago, then soak it about 1 hr. and large pearls should be soaked overnight (5-6 hrs max).
2. I always prefer to use large pearls and good quality of Sago for Upma / Khichdi.
3. Don't over cook the Sago after adding to the pan, better to use non-stick pan.
4. If you have a very small or nylon quality of Sago, You should just dry roast it in low flame about 2 mins and then soak in water.
5. The most important step is how to know your Sago is ready for upma: After absorbed the water completely Sago must be soft and floppy (Press it in your fingertips) and take it in your palm and it should be remain dry n separates. 

Note:- It's a Maharashtrians favourite dish. This dish is typically eaten during fasting. By omitting onion can use only ginger and more potatoes. It also makes a healthy snacks and  eaten in breakfast as well. My family loved this dish and once in a week I surely make it. Just try in your kitchen and enjoy it....


Ingredients :-
6-7 pieces Bread slices (cut into small cubes)
One chopped Capsicum
One big chopped onions
Two-three green chillies chopped
One tomato chopped 
Few curry leaves, chopped coriander leaves
A pinch of hing
1/2 tsp jeera (cumin seeds) 
1/2 tsp mustard seeds
1/2 tsp sugar
A pinch of turmeric powder
2 tsp refined oil
1/2 tsp Lemon juice
Salt as per taste

Method :-
Heat oil in a pan. Tamper cumin, mustard seeds and hing. When it splutter, add curry leaves, onion, chopped green chillies and saute for a minute. Then add chopped capsicum and fry. Add tomato, turmeric powder n salt to it and cook it thoroughly for 5 mins. Now add bread cubes, sugar, lemon juice and just stir for a while. Mix well the bread cubes with the veggies. Switch off the flame and garnish with coriander leaves. Serve right away!!

Note:- You can add boiled potatoes or green peas for better test.

Tuesday, 15 May 2012


200 gm paneer (cut in cube size)
1 chopped capsicum
2 chopped onions
1 tsp grated ginger and garlic
2 sliced green chillies
Corn flour -1 tsp (mixed with little water) 
Vinegar - 2 tsp
Kasoori methi - 1/2 tsp
Soya sauce - 2 tsp
Tomato puree - 2 tsp
Black pepper powder - 1/2 tsp
Sugar - 1/2 tsp
salt as per reuired
Oil 2-3 tsp for frying

Method :-
Make a thick batter of corn flour, deep the paneer cubes and fry in hot oil till golden brown.
Take a non-stick pan. Heat oil, add chopped ginger and garlic, chopped onion, sliced green chillies and fry for a minute over a high flame. Add capsicum and sprinkle vinegar, saute for 2 mins. Then add the paneer cubes, soya sauce, tomato ketch up, sugar, salt, kasoori methi and black pepper. Simmer for few minutes till the paneer mix properly with sauce. Serve hot.

You can take it as starter or even make gravy for your main course.

Note:- If you want to make gravy, then take the soya sauce, tomato sauce, corn flour, sugar, water in a bowl and mix well. Before adding paneer, boil this mixture in  the pan in slow flame and simmer for few minutes and let it cook. Stirring continuously the gravy. Then add paneer and serve hot. 

Monday, 14 May 2012


1 cup masoor dal (Split red lentils)
1 cup chana dal (bengal gram dal)
1/2 cup moong dal (whole green gram)
1/2 cup biri/urad dal (black gram dal)
1 tsp haldi
Salt - 1/2 tbsp

For Tadka :-
2 chopped onions
2 tsp chopped ginger - garlic
2 green chillies chopped
2 medium tomatoes chopped
1 tsp cumin seeds
1 tsp mustard seeds
2 dried red chilli
1 tsp butter
1 tsp tadka masala (available in market)
1/2 tbsp garam masala
A pinch of hing (asafoetida)
few kasoori methi leaves
Coriander leaves for garnish
Oil or ghee - 2 tsp
Salt as per taste

Method :-
Soak the dals in water for 20-30 mins. Clean and wash all the dal well in cold water. Pressure cook the dal with salt and turmeric. Take care that the dal is not mushy. Heat oil in a pan and add cumin and mustard seeds. When it splutter add hing, red chilii, onion, ginger n garlic chopped and fry for a minute. Then add chopped tomatoes and saute for another 2 mins. Add all the masala, kasoori methi leaves and cook for a while. Now add boiled dal, mix well and bring to boil for 5-8 mins. Garnish with chopped coriander and butter and serve hot with chapati/naan.