Saturday, June 18, 2016

Tuk Patata

Tuk patata
This is Sindhi recipe. This is double fried potatoes usually served with dal and rice or kadhi and rice


Potatoes 2-3
Mango powder-1/2 tsp
Chili powder-1/2 tsp
Coriander powder-1 tsp
Salt-to taste
Dried mint powder-1/3 tsp
Salt-to taste
Cooking oil- to deep fry

MWash and peel potatoes and cut in halves.

Take a bowl and add all the dry spices in it and mix well. Keep aside
Sprinkle salt over potato pieces and rest for 5 minutes.
Heat oil in a deep pan and then gently slide the potatoes cubes in the oil
Cover the pan with a lid and cook on low heat till just done.
Remove the potatoes from the pan and drain on a paper napkin and let it cool down.
Now press the potatoes between your palms but do not break

Heat the oil again and fry the pieces on high heat till they become golden and crisp.
Drain on a paper napkin and immedietely sprinkle the spice mix,and gently mix.
Serve immediately as they will loose their crispiness after some time.
Serve with Rice n dal

Wednesday, June 15, 2016

Idli with chutney

Idlis with chutney

1 Cup Urad Dal
4 Cups Rice
2 tbps fenugreek
2 tbps Salt


Soaked all ingredients separately for a minimum of 3-4 hours and then ground
Wash all the ingredients in the beginning and then soak it in water. Wash the rice 3-4 times .

Grind the soaked fenugreek seeds in a cup of water for 3-4 mins.
Grind all separately with water required Once ground, transfer the batters in big bowl.
And add salt to the batter before fermenting.
Usually the batter needs to ferment for 8-12 hours.
Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready.

For the idlies : Steam the idlis as per your apparatus. I steamed in M/W full power for six mins.. Serve hot with your favorite chutney .

Tomato chutney

Ripened Tomatoes 6-7
Red onion 1
Dry red chillies 3
Corriander seeds 1"tsp
Cumin seeds 1 tsp
Garlic cloves 6-7
Olive oil 3 tbsp
Chaat masala 1 tsp
Lemons 2
Mustard seeds 1/2 tsp


Cut tomatoes and onion roughly.
Peel garlic cloves.
In a pan put oil and heat on low flame.
Add cumin seeds and corriander seeds. When crackle add onion , dry red chillies, tomato and garlic cloves. Saute till tomatoes softens and onions become pink.
Add salt and chaat masala.
Switch off gas and let it cool.
Transfer everything from pan to blender bowl.
Grind to make a smooth paste.
In same  pan with little oil,   heat at low flame and add mustard seeds. When splutter add mixture to tomato chutney.
Add lemon juice and enjoy with idli, dosa, prantha or anything.

Refreshing Tomato smoothie

Refreshing tomato smoothie


2 ripened tomatoes
1 small cucumber
1 lime - juiced
Rock salt
1 pinc black pepper
1 cup water
1 cup ice.

Wash toms and cucumber. Peel cucumber. Cut both veggies in pieces. Blend everything in a blender. Srain it . Pour in serving glass . Add crushed ice and sprinkle crushed bkack pepper . Smoothie is ready.

Sunday, June 12, 2016

Chana pakwaan

Chana Pakwaan

This is actually a Sindhi recipe of dal pakwaan.  Pakwaan is  a crispy deep fried bread. A hybrid of poori and matthi.


1 Cup white Chana  (Soaked overnite)
2 tblsp Tamarind Chutney
1/2 tsp Garam Masala
1/2 tsp Red chilly powder
1/2 tsp Cumin Powder
1/2 tsp Amchur Powder
1/4 tsp Turmeric powder
Salt to taste
2 tblsp Desi Ghee

For pakwan

1Cup Refined Flour
1 cup wheat flour
1/2 tsp Salt
2 tblsp Desi Ghee
Water to knead the dough
Ghee for frying


Boil the chana in 3 cups water by adding salt and turmeric powder.Boil it till tender.
Add tamarind chutney. Mix well. In wok add ghee put Chana and all masalas . Simmer till all water evaporates.

To make the pakwan mix salt and ghee in the refined flour.     Knead a soft dough.
Divide in small equal balls and roll into thin pooris. With fork prick poori allover.
Deep fry till brown.

Thursday, June 9, 2016

Mango Malai

Hide your dieting meters.
The best way to relish mangoes .

Mango and Malai

You need

Mango pulp
Full fat cream
Sugar granules


Just put pulp in individual serving bowl.

Pour heavy cream over it.   Sprinkle sugar on it

Refrigerate for 1 hour and gallop

Saturday, May 14, 2016

Potato frittata

Potato Frittata


One big  potato
3 tbsp oil
1 small onion thinly sliced
5 large eggs, well beaten
2 Green chillies chopped
Coriander leaves bunch
Red chilli flakes.


Peel and cut potatoes in cubes . Roast to brown or fry. Keep aside

Heat oil in deep sauce pan. Cook onions till translucent.

Add potatoes and make a base by spreading them in pan.

Season with salt and red  chilli flakes

Mix together eggs, green chilli and chopped coriander. Beat well. Add salt to taste. Reduce heat to medium.

Pour egg mixture into pan and cover all potato base. Cook until edge is set, about 2 minutes.

Carefully place a plate over pan and take out the frittata over it. Simply slip the uncooked side in pan again and cook it further two mins.
. Invert frittata onto a plate.  . Serve warm
I love it with sour cream.

Thursday, May 12, 2016

Soya kababs

Soya kababs


Soya chunks 1 cup soaked in water for one hour
Capsicum deseeded chopped 1
Onion chopped 1
Green chilli 2 chopped
Zeera 1tsp
Red chilli flakes 1 tsp
Besan. 2 tbsp
Oil to fry


Squeeze soya chunks from water well. Put every ingredient in blender with soya chunks except besan
You will get a courses mixture .
Add besan and with wet hands make kababs and fry till golden in hot oil.
Serve with coriander yogurt dip.

Saturday, April 9, 2016

Strawberry Kulfi

Strawberry Kulfi


 Navratra special


Full fat milk boiled and cooled 1/2 litre
Strawberry 10-12
burfi pieces 5-6
chopped almonds


Wash and remove stem of strawberries. Make puree. Sieve puree. Keep aside

In a blender add milk
,strawberry puree, burfi pieces and blend two rounds only to make smooth batter . Adjust sugar.

Freeze in desired moulds with garnishing with chopped almonds

Sunday, March 20, 2016

Muji Chetin

Muji Chetin


 Mooli ki chutney


While mooli or Radish 1 big
fresh roasted and crushed zeeRa 1/2 tsp
Crushed dry red chilli 1
kala namak to taste
Green chilli chopped 1
well beaten curd 1 cup


Peel radish and wash well. Grate radish/mooli .

Squeeze the mooli to xtract water out of it.

In a big bowl add grated mooli and Curd and all other ingredients.
Mix well.

Serve with hot kashmiri veg or non veg dishes.

This is must on table to balance spicy kashmiri meal

Sunday, February 28, 2016

Dhuni wali chutney



  Dhuni wali chutney


1 bunch mint leaves
1 bunch coriander leaves
5-6 green chillies
black salt
1 tbsp carrom seeds / ajwain dry roasted
lemon juice 5-6 tbsp
1 tsp sugar


Blend all with little water in mixer.

Pour in Bowl.

Take burning charcoal in a Katori. Place katori in centre of bowl. Pour 2-3 drops of mustard oil over burning charcoal and immediately cover bowl with big plate. Keep as it is for 5 mins. Remove plate and katori. Serve immediately

Sunday, February 21, 2016

Potato crusted saffron Rice

Potato crusted saffron Rice



1 cup basmati rICE...
4 potatoes, peeled and thinly sliced in rounds
Desi ghee 1 ladle
Saffron threads 2-3
Salt to taste


MIX Saffron in 2-3 tbsp water.

Wash and cook rice with salt.

The rice should be grainy and not sticky.

Take a non-stick pan. The shape of pan will decide the shape of rice.

Put the ghee. Heat over medium heat. Add 50 ml water &salt to taste and boil. Remove from flame.

Place the potato slices, one next to the other in the bottom of the pan. Just make sure they form a layer at bottom. No base of the pan should be seen.

Pour half of the rice on top of the potato slices. Press firmly with the back of a ladle. Then spread the rest of the rice to make a shape of pan

Make 4-5 holes in the rice and pour saffron milk over holes.

Put a thigh lid over the pan and put it back on the flame. Cook on high heat for 2 minutes and then lower to very low heat and cook for 20-30 minutes.

By that time, the crust should be form. Take the pan out of the heat for a few minutes and then, turn out the pan on the serving dish.