Monday, 30 September 2013


For Puris :-
Maida (Refined flour) - 1/2 cup
Suji (Semolina) - 1/2 cup
Atta (Whole wheat) - 1/2 cup
Water to knead the dough
A Cotton muslin cloth
Oil for deep frying

For Masala :-
Boiled & Mashed Potato - 2 nos.
Chopped Onion - 1 no.
Chopped Green Chillies (as per your taste)
Chopped Coriander leaves
Boiled Matar (Yellow Peas) - 1/2 cup
Roasted Cumin n Coriander powder
Roasted Red Chilly Flakes
Black Salt - 1 tsp
Chaat Powder - 1 tsp (optional) 

For Khatta Pani :-
Tamarind - 3 tsp
Ginger-Garlic Paste - 1/2 tsp
Mango Ginger paste - 1/2 tsp
Chopped Green chilies (as per your taste)
Chopped Coriander Leaves
Chopped Pudina Leaves
Black Salt - 1 tsp
Plain Salt - 1/2 tsp (as per taste)
Sugar - 1/2 tsp
Roasted Cumin n Coriander Powder - 1 tsp
Roasted Red Chilly Flakes - 1/2 tsp

Method :-

For Puris:- Take suji, maida n atta in a bowl and mix it well. Prepare a dough (not so soft, not so hard) by adding water. Make small balls from the dough, spread 2 tsp oil over the balls, mix well. Cover with a wet cotton cloth for 30 minutes and Keep aside. Heat oil in a deep pan. Roll out small puris from the dough balls and fry till golden brown in colour in a slow-medium flame. You can store it in an air-tight jar or polythene bag for longer period.  

For Masala:- Take all the above ingredients together in a bowl. Mix it well.

For Khatta Pani:- Soak tamarind in water for 10-15 minutes and squeeze out the pulp. Add all the ingredients to this pani, add more water as your choice. It should be more tangy, slightly sweet n little sour in taste.

Now your tasty home made GUPCHUP is ready to eat...Enjoy it with your family n relatives n friends !!!

Sunday, 29 September 2013


Ripe Mango Pulp (Aamba Rasa) - 2 nos.
Jaggery (Guda) - 1/2 cup
Red Chilli Powder - 1/2 tsp
Roasted Cumin powder - 2 tsp
Roasted Red Chilli Flakes- 1 tsp
Oil - 1 tsp

Method :-
Wash the mangoes, peel them and squeeze the pulp by hand or you can blend it in a blender to make a smooth and fine puree. Put the puree in low flame and stir it continuously till the moisture evaporate from the puree. Add Jaggery and red chilli powder to it and bring it to a boil. Switch off the flame and let it cool. Grease plate by oil and spread evenly the mixture layer by layer and keep it under sunlight to completely dry. Sprinkle roasted cumin n dry red chilly flakes over it for chatpatta taste. After the first layer is dried, another layer is spread over it and allowed to dry. After the mixture is completely dried cut it into desired shape. Preserve it in a jar for longer time. Enjoy the chatpatta Amba Sadha in the off season of mangoes!!! 


Saturday, 28 September 2013


Ingredients :-
Pani Kakharu (Ash Gourd) - 2 cup (Peel and cut into small-thin pieces)
Potato - 1 no. (Cut in small cubes) (optional)
Nigella/Black Onion seeds (Kala Jeera) - 1 tsp
Mustard Seeds - 1/2 tsp
Turmeric powder(Haldi) - 1/2 tsp (optional)
Curd - 1/4 cup
Sugar - 1/2 tsp
Salt to taste
Oil - 2-3 tsp

For Mustard Paste:- Mustard seeds - 1 tsp
                                Cumin seeds - 1/2 tsp
                                Garlic cloves - 5-7 pods
                                Green Chillies - 3-4 nos. (as per your taste)
                                Vinegar - 3-4 tsp

For Poppy seed Paste:- Poppy seeds (Posto) - 1 tsp
                                     Char Magaz (Mixed Melon seeds) - 1/2 tsp
                                     Ginger -1/2 inch
                                     Soak poppy seeds and char magaz in water for 20 minutes.

Grind the above ingredients and make a smooth and fine paste.

Method :-
Heat Oil in a pan. Add mustard seeds and black onion seeds (kala jeera), when it starts crackling add ash gourd (Pani kakharu) and potato to it. Saute and fry for 5 minutes. Add mustard paste and poppy seeds paste to the pan and mix well. Don't fry more than 5 minutes, otherwise the mustard paste will taste a bitter. Add haldi, salt and 1 cup water to it and cover it in a low flame. Let it cook properly for 10-15 minutes till the ash gourd well cooked. Next add 1/4 cup of curd and a little bit of sugar. Mix it well. Add two green chillies to it for better taste and cover for more 2 minutes. Switch off the flame and serve with rice or roti...

Wednesday, 25 September 2013


Ingredients :-
Paneer Cubes- 100 gms
Capcicum - 1 no. large (cut in cubes)
Yogurt (Curd) - 1/2 cup

Posto(Poppy seeds) (1 tsp), Char magaz(Mixed Melon seeds) (1 tsp), Cashew nuts (6-8 pcs), Ginger(1 inch), Green chillies(3 nos.) - Soak posto, char magaz, cashew nuts in water for 20 minutes and make a fine paste of above.

Roasted Cumin- Mustard seeds powder - 2 tsp
Red Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Kasoori Methi - 1 tsp
Garam masala Powder - 1/4 tsp
Slit Green Chillies - 2 nos.
Sugar - 1 tsp
Crushed Pepper powder - 1/2 tsp
Mustard Oil - 2 tsp
Salt to taste

Method :-
Beat the curd in a bowl, add roasted cumin-mustard seeds powder, poppy-char magaz-cashew nuts-ginger-green chillies paste, red chilly powder, turmeric powder, kasoori methi, sugar, pepper powder, garam masala powder and mix well. Add Paneer and capcicum cubes to the mixture and marinate it for 20 minutes in refrigerator. Add mustard oil over it. Add salt as per your taste and mix well. Take an aluminium dish, transfer the mixture to it. Add 1/2 cup water to the mixture if your gravy is very thick (optional). Place the bowl in a steamer or pressure cooker with 1 cup water. Cover the bowl tightly with a lid and place it on gas for 5-10 minutes. 

If you steam it in pressure cooker, then don't use the whistle. Just place the cooker on medium flame without whistle. Switch off the flame and let it on gas for more 5-8 minutes standing time. Serve hot steamed Paneer with pulao, biriyani, roti or naan. Enjoy the healthy n delicious dish with your family, relatives n friends !!!

Note:- You can also prepare it in a pan/kadhai, just transfer the uncooked paneer gravy to the pan, cover with a lid and cook on low flame for about 10-15 mins. 


Ingredients :-
Lau Chopa (Bottle Gourd Peels) -1 cup
1 big size boiled Potato 
1 medium chopped Onion
Chopped Green Chillies (as per your taste)
Chopped Coriander Leaves
Cumin seeds - 1 tsp
Garlic Pods - 3-4 nos.
Green Chillies -2 nos.
Besan (Gram Flour) -3-4 tsp
Amchur Powder -1 tsp
Pepper Powder -1/2 tsp
Bread Crumbs -1 cup
Salt to taste
Oil for Shallow frying

Method :-
Wash and clean the peels of bottle gourd and boil it for 5-8 minutes. Cool it and blend with green chillies, garlic pods and cumin seeds to make a smooth paste. Transfer the paste to a bowl. Add boiled potato, besan (gram flour), chopped green chillies, chopped onion, chopped coriander leaves, amchur powder, pepper powder and salt as per your taste. Mix it well and make cutlet shape and roll over the bread crumbs. Heat oil in a pan and shallow fry the cutlets till golden brown in colour. Serve with rice, roti as side dish or can serve as snacks with any chutney. It's a healthy and crunchy cutlet which enhance the taste of your food !!!

Tuesday, 24 September 2013


Ingredients :-
Rice - 1 cup
Roasted Moong Dal (Split Yellow lentils) - 1 cup
Water - 3 cups (as per requirement)

Vegetables :-
Aloo, Kancha Kadali, Kakharu, Phula Kobi, Gajar, Beans, Mula, Nadia Kora, Tomator.
(Potato, Raw Banana, Pumpkin, Cauliflower, Carrot, Beans, Radish, Grated coconut, Tomatoes)
All the vegetables should cut in small pieces and take as per your choice.

Spices :-
Cinnamon (Dalchini), Cloves (Labang), Cardamom (Aleicha), Bay leaf (Teja patra), Dry Red Chillies (Sukhila Lanka), Cumin seeds (Jeera), Whole Pepper (Gota Golmaricha), Pepper Powder (Gol maricha gunda), Grated Ginger (Checha Ada), Green Chillies (Kancha Lanka), Turmeric Powder (Haldi), Sugar to taste (Chini), Salt to taste   

Ghee - 2-3 tsp
Roasted Peanuts (Badam) - 1/4 cup
Fried Cashew n Raisins (Kaju-khismis)

Method :-
Clean and wash the rice n moong dal together and soak for 30 minutes. After soaking rice and dal, drain the excess water and keep aside. First heat the water in high flame and let it boil. Heat 2 tsp ghee in another deep pan. Add cinnamon, cloves, cardamom, tej patta, cumin seeds, dry red chillies, whole pepper and grated ginger to the ghee and saute for a while. Then immediately add the boiling water to the deep pan.  Next add the rice, moong dal and all the vegetables, haldi powder and salt as per your tatse. Cover it and let it cook in a medium flame about 10 minutes. When the veggies are cooked, add the grated coconut, 1 tsp sugar, pepper powder, fried cashew nuts, raisins and roasted peanuts to the rice and mix well and let it cook in lower flame till it is done. When the khichdi will ready add rest of the ghee over it and cover it for 5 minutes. Switch off the flame and serve your 'mandira khichdi' with aloo bharta or tomato-khajuri khatta...Specially it's made in Ganesh Chaturthi and Dushera as Prasad in western Odisha.

Tuesday, 17 September 2013


Ingredients :-
Bhindi (Ladies Finger) - 10-12 nos.

For Stuffing :-
Grated Paneer - 5 tsp
Grated Carrot - 4 tsp
Coriander (Dhania) Powder - 1 tsp
Cumin (Jeera) Powder - 1/2 stp
Dry Mango(Amchur) Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Ginger-Garlic Paste - 1 tsp
Black Pepper Powder - 1/2 tsp
Turmeric (Haldi) Powder - 1/2 tsp
Lemon Juice - 1/2 tsp
Cooking Oil - 1 tsp 
Salt to taste

For Tempering :-
Cooking Oil - 2-3 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Fenugreek (Methi) Seeds - 3/4 stp
Dry Red Chillies - 2 crushed
Few Curry Leaves
A Pinch Of Hing
1 no.Big Onion Chopped
Chopped Green Chillies (as Per taste)
Few Chopped Coriander Leaves 
Chat Masala - 1 tsp
Salt to taste

Method :-
Clean, wash and pat dry the Bhindi (Ladies Finger) with a cloth. Due to very long in size, I've cut them in two pieces. Make a slit in each bhindi in lengthwise. Take all the above stuffing ingredients in a bowl and mix it well. Then stuff the mixture in each bhindi and keep aside. Heat oil in a kadhai or pan. Add mustard, cumin and fenugreek seeds, dry red chillies, hing to the oil. When it splutters, add chopped onion, green chillies, curry patta and saute for a while. Then add the stuffed bhindi and sprinkle a little bit salt as per your taste. Mix it well and cover for 4-5 minutes on simmer. Add the extra stuffing mixture to the kadhai if u have left, which'll add more flavours to the bhindi and stir in every few minutes. Don't over cook the bhindi. Switch off the flame and garnish with chopped coriander leaves and sprinkle a little chat masala over it. Serve hot as side dish with rice or roti. Enjoy it !!!   

Tuesday, 10 September 2013


Ingredients :-
Dalia (Broken Wheat) - 1/2 cup
Suji (Semolina) - 1/4 cup (Optional)
Sugar - 1/2 cup
Ghee - 1/2 cup
Coco Powder - 4 tsp
Vanilla Essence - 1 tsp
Cinnamon (2 pieces), Cloves (2-3 nos.)
Cardamom Powder - 1/2 tsp
A pinch of Salt
Milk - 2 cups
Warm Water - 2 cups
A handful of Chopped Cashew, Raisins, Almonds

Method :-
Heat 1 tsp ghee in a deep pan and roast the dry fruits and keep aside. Take the remaining ghee in the same pan and add cinnamon and cloves to it. When it crackles, add the dalia (Broken Wheat) and suji (semolina) in that and fry for 5-7 mins. Add hot water to the dalia, add a pinch of salt and cover it . Cook it for a while on a low flame. When it half cooked, add milk to it and stirring continuously till the dalia is almost cooked and the milk gets absorbed. Then add the sugar powder and cook it for a while. Add the coco powder and vanilla essence to it and mix well by stirring continuously for 5 minutes. Next add the cardamom powder and chopped dry fruits to the mixture and mix well. Switch off the flame. Grease a plate by oil and transfer the halwa to it and spread evenly as your desired shape. Garnish with sliced almonds and cherries. Keep it for 15-20 minutes in refrigerator to set properly (Optional). Cut it in small pieces and serve your yummy sweet dish !!!

Monday, 9 September 2013


Specially for Ganesh Chaturthi....a quick and easy sweet dish !!

Ingredients :-
Dalia (Broken Wheat) - 1 cup
Suji (Semolina) - 1/4 cup
Sugar - 1/2 cup
Chopped Cashewnuts, Almonds, Raisins (as your choice)
Hot melted Ghee or Butter 1/2 cup (as required)
Elaichi (Cardamom) - 3-4 nos

Method :-
Heat a pan and roast the Broken Wheat or dalia and fry till the colour changes slightly. Also roast the suji (Semolina). Keep a side and cool it. Then grind it to form a fine powder. Grind the sugar separately. Add elaichi powder to it. Then add chopped fried dry fruits as per your choice. Mix it well. Add hot ghee little by little to the mixture and ensure lumps are not remaining and it turns to a stick mixture. Take a small handful of mixture and make laddus of your preferable size. Add more ghee if it required. Now your delicious DALIA LADDUs are ready to eat. Store it in an air tight jar for couple of a week.