Thursday, 29 August 2013


Ingredients :-
Dalia (Broken Wheat) - 1 cup
Carrots Sliced 1/2 cup
Cauliflower 1/2 cup
French Beans 1/4 cup
Onion Sliced - 1 medium
Green Chillies - 2-3 chopped
Ginger - 1 inch (Finely chopped)
A pinch of Hing
Few Curry Leaves 
Chana Dal (Bengal gram) - 2 tsp
Urad Dal (Black gram) - 2 tsp
Mustard Seeds - 1 tsp
Dry Red Chilli - 1 no.
Turmeric powder (Haldi) - 1/2 tsp
Coriander powder - 1/2 tsp
Lemon Juice - 1 tsp
Salt as per taste
Refined Oil - 2tsp

Method :-

Heat 1/2 tsp oil in a pressure cooker and add dalia to it. Roast it for 2-3 minutes till light brown and then add 2 cups of water, a pinch of salt and cover the lid. Cook it for 2 whistles on medium flame. Remove it from flame and keep a side.

Heat 2 tsp oil in a pan. Add mustard seeds, dry red chilli, hing, ginger chopped, sliced onion, chopped green chillies, chana dal, urad dal, curry patta and saute a while. Then add all the vegetables, salt, haldi, coriander powder and fry for 5-7 mins. Don't over cook the veggies. Simmer the flame and add the boiled dalia to it slowly and mix well. Stirring continuously to avoid lumps. Sprinkle some lemon juice over it. Garnish with grated coconut or coriander leaves and serve warm with chutney or any pickle or dahi ...

NOTE :- 1. You can add any vegetables of your choice (potato, sweet corn, capsicum,                                   cabbage, tomato).
                 2. You can make it directly in a pressure cooker or in a pan. 
                 3. It's a very healthy and nutritious breakfast for your family. 

Wednesday, 28 August 2013


Ingredients :-
All purpose flour (Maida) 1/2 cup
Whole Wheat flour (Atta) 1/2 cup
Semolina (Suji) 2 tsp
Milk 1 cup
Ripe Banana 2 nos. (Mashed well)
Crushed Roasted Peanuts 2 tsp
Fennel Seeds (Saunf) 1 tsp
A pinch of Salt
Crushed Pepper 1/2 tsp
Crushed Almonds
Ghee Or Oil for deep frying

For Sugar Syrup:-
Sugar 1 cup
Water 1 cup
Saffron strands (Kesar)

Method :-
For malpua batter mix add maida, atta, suji, a pinch of salt, milk, mashed banana, saunf, crushed pepper and peanuts in a bowl and keep it aside for 1 hour. The batter shouldn't very watery, it should be little bit thicker than usual batter.

Prepare the sugar syrup one thread consistency by mixing the above ingredients.

Take one kadhai or pan and heat enough oil/ghee for deep frying. Pour a spoonful of batter into the hot oil and deep fry over a slow heat. Cook on both sides till the malpua turns golden brown in color. When both sides done, drain it properly and deep in the sugar syrup. Let it be in sugar syrup for 10 minutes and then remove it. Garnishing it with crushed almonds, cherry or with hot rabdi and enjoy your Malpua...

Friday, 23 August 2013


Ingredients :-
1 medium Potato (cut in medium size cubes)
2 medium Carrots (cut in medium size cubes)
10 Cauliflower florets (cut in medium size cubes)
8-10 french Beans (cut fine)
1/2 cup Frozen Sweet Corn
2 chopped Green Chillies
2 Dry red chillies
1 tsp Panch Phutan (Mix of Cumin,Mustard,Fennel,Fenugreek,Nigella/Black Onion seeds)
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
2-3 tsp Yogurt
1 cup Boiled Milk
1 tsp Sugar
Little fried Cashew nuts and Raisins
Little Cherries for garnishing
2 tsp Oil
Salt to tatse

Peanut Paste:-
1 cup Roasted Peanut or Badam
1/2 cup Milk (Or As required to grind the paste)
1 inch Ginger piece

Method :-
Clean, Wash and cut all the vegetables and boil it for 5-7 mins in a medium flame or can place the veggies in a microwave and steam for 5 minutes on max. power. Drain the hot water and put the vegetables in cold water immediately and keep aside.  
Heat oil in a pan. Add dry red chillies and panch phutan. When the seeds crackle add the boiled veggies and saute for a few while. Add the peanut paste and one cup of boiled milk and let it cook. Add haldi powder, chopped green chillies, dhania powder, garam masala and salt and stir. Add frozen sweet corn and let it simmer for 3-4 mins. Add yogurt, sugar and fried cashew nuts-raisins and mix. Stir continuously to avoid burning. Simmer for 1 mins. and take it off the heat. Garnish with few Cherries and Serve with any Pulao, Biriyani or Rotis, Naan.. Hope you enjoy the dish !!!

Thursday, 22 August 2013


This is my Raksha Bandhan Special dish ; Tomato Rice, Dal fry, Badami Veg with Cucumber n papad....<3

Ingredients :-
2 cups Basmati Rice
4 medium Ripe Tomato Puree
1 chopped Onion
1 tsp Ginger Paste
Few chopped Green Chillies
2-3 Dry Red Chillies
1 tsp Mustard seeds
1 tsp Cumin seeds
2 tsp Bengal gram split (Chana dal)
1 tsp Black lentils split (Urad dal)
1 tsp Turmeric (Haldi) powder
1/4 tsp Garam masala powder
1 tsp Kasoori Methi (Dried Fenugreek leaves)
1 tsp Sugar
A pinch of Asafoeida (Hing)
Little Curry leaves
Whole Garam masala (Bay leaf-1, Cinnamon-1 inch piece, Cloves-3, Cardamom-3)
2 tsp Ghee and 1 tsp any Refined Oil
Some Fried Cashew nuts and Raisins
Salt as per taste
Water - 4 cups

Clean, wash and soak Basmati rice for 30 minutes. Heat ghee and oil in a pressure cooker, add the whole garam masala, mustard seeds, cumin seeds, dry red chillies, chana dal, urad dal to it. When the seeds crackle add the chopped onion, ginger paste, curry leaves n saute for few minutes. Add a pinch of hing to it. Then add the tomato puree and cook till the raw smell goes and oil leaves the masala. Add haldi and garam masla to it. Then add the soaked rice and toss to mix well. Add 2 cups of hot water to the rice and salt to taste and close the lid. Cook on a high flame for 2-3 whistles. Then switch off the flame. When pressure subsides, open it and fluff it with a fork. Garnish with the fried cashew nuts and raisins and Serve hot with any gravy item or raita. Enjoy your Spicy n yummy Tomato Rice !!!

NOTE :- 1. I have used raw rice and directly cooked in pressure cooker for early cooking.

              2.  Anyone can prepare this dish using cooked rice with the same process in a kadhai.

             3. One can make this dish without onion in any vrat or fasting day, only with ginger                       paste.