Thursday, 13 July 2017

Malai Kofta

Malai Koftas is one dish which nobody will get bored of even if it is served at every party. 

The koftas themselves are so tasty and easy to make. You could microwave or shallow fry the koftas if you want to avoid deep-frying them.

Preparation Time: 25 min.
Cooking Time:  16 min. 
Total Time: 41 min.     
Serve- 4 person 
Malai Kofta


For The Koftas-

1/2 cup panner (grated)
1/2 cup boiled and mashed
1 tbspn red chili powder
3 tbspn corn flour
1 pinch haldi powder
½ spoon salt
Oil for deep frying

For the Gravy-
1 cup fesh tamoto puree 
1 cup roughly chopped onion
2 tbsp kaju
2 tbspn butter
1 tbspn ginger-garlic paste
1 tbspn red chilli powder
1 tbspn garam masala
Salt to taste
1tbspn fresh cream

For the koftas-

Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 8 equal portions and roll each portion into a round shape.
Coat with corn flour all round balls.
Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time on a medium flame, till they turn golden brown in color from all the sides.
Drain on an absorbent paper and keep aside.

For the gravy-

Combine the onions and cashewnuts in a mixer and make a smooth paste. Keep aside.
Heat the butter in a deep non-stick pan, add the onion-cashew nut paste, garlic paste, ginger paste and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the tomato pulp, garam masala, chilli powder, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Switch off the flame and add the fresh cream and mix well.

How to Serve-

 Just before serving, arrange the koftas in a serving dish and pour the hot gravy over them.

Garnish with fresh cream and coriander leaves and serve with any type of rice or chapatis

                                                              mix all ingradients

                                                   make balls and coat with corn flour

                                               coated with corn flour all balls

Fry all caoted balls

Thursday, 22 June 2017

mango aur kale chane ka Achar

                     Mango and kale chane ka Pickle

This is a very quick and tasty pickle to make and this is my mother recipe.

Prepration Time - 10 min.
Cooking Time  - 5 min.


1 ½ cup raw mango grated
Kale chane aur mango pickle
½ cup kala chana
1 tbspn turmeric powder
2 tbspn salt or to taste
1tbspn methi dana
1 tbspn saunf
1 tespn hing
1 tbspn red chili powder
1 tbspn kaluanji
½ cup mustard oil


Take a bowl and add grated mango, salt, and turmeric powder, mix properly and keep aside for 30 min.

After 30 min. take another bowl and add  kala chana and layered  with grated  raw mango, and keep aside for overnight.

Heat  a pan and roast methi,  saunf,  kalounji, and make a coarse powder.

Now second day  take mixture of grated raw mango and  kala chana. You will see chane  properly soaked with raw mango water.

Now add powdered masala  and red chili powder,  mix properly and keep aside.

Heat mustard oil in a pan for 3-4 min. or red hot.

Remove from the flame and allow it to cool.

Once cooled, add  the oil to the prepared mixture and mix well.

Bottle the achar (pickle)  a sterilized jar and keep in sun light for 3-4 days.
After 3-4 days pickle is ready for eat.

You can serve with Puri or any type stuff  Paratha.
                                                        Grated mango and kala chana

                                                          add salt turmeric in grated mango

                               cover chana with grated mango mixture
                                          Ready for eat

Chick peas can be used instead of kala chana or Bengal gram

Wednesday, 21 June 2017

Karele ki sabji -(bitter gaurd stir fry)

Karele ki sabji (karela stir fry)
This is one of the simple recipe and easy to make karele ki sabji. This sabji taste is very good with dal-rice, chapatti or paratha.

Preparation Time- 15 min.
Cooking time- 20- 25 min.
Karele ki sabji

Serve- 2 person


Karela – 4-5
Onion –chopped 1medium size
Whole red chilli- 2-3
Rice flour- 1 tbspn
Turmeric powder 1  taspn
Salt to taste
Red chilli powder ½ tespn
Methi seeds- ½ spn
Oil for frying


To make karele ki sabji, wash and cut the bitter gourd into round pieces.

If you want to remove bitterness of karela then add salt and turmeric in karela and leave it 10 min.
Take pieces of karela and add rice flour, turmeric, salt and red chili powder mix properly.

Heat oil in a pan and fry karela’s till little brown, keep aside.

Take same pan and add more oil and add chopped onion, whole red chili and methi dana. 

When onion  become translucent then add fried karela, turmeric powder, and salt.

Cover and cook (stir time to time) on low flame till bitter guard golden and crispy.

 Karela ki sabji (karela stir fry) is ready for serve.
Serve it hot paratha or chapatti and you can serve with dal and rice.

Wednesday, 31 May 2017

Hare mirch ka achar....

Green chilly pickled with mustard seeds or hari mirch ka sarson wala achar is very  easy to make recipe that needs just a couple of days to get ready this pickle.
Preparation Time- 10 min.


100gm. Green chili
2 tbspn yellow mustard powder

1 tespn jeera
½ tespn methi dana
1 tespn ajwion
1tespn sauf
1 pinch of hing
2 tbspn mustard oil
2 tbspn salt


Wash and dry the chilies. Cut in to small pieces  and keep aside.

Heat a pan and Dry roast all masalas, except salt.

Make a coarse powder the mustard and dry roast masalas.

Mix the coarse  powdered masala with chilis and add oil, hing  and salt.

Mix properly all ingredients and bottle them. Keep in sunlight maximum 2-3 days.

The chilies release their juice within 2-3 days and you would see a watery liquid in the bottom. Shake the jar once in a while so the pickling is evenly done.  

The pickle is ready after 2-3 days of pickling but keeps maturing for 2-3 weeks before getting too sour.

Serve this pickle with any Indian meal.  This pickle is very versatile.

You can store this pickle 3-4 month.

wash and dry chili
Cut in to small pieces
Dry roast masala
Make coarse powder 
Mix all ingredients in mirch
Add mustard oil and salt
Mix properly 
Pickle is ready

Monday, 15 May 2017

Bharwa Karela....Stuff Biter Melon

Bharwa Karela (Biter melon) is a unique spicy and tasty
Side dish. This is one vegetable not liked by many because of it bitterness, but it is widely used in Indian cooking throughout India. And our beauty of kitchen vegetable cooking is that even the karela turns delicious.
Karele Ka Bharwa

Preparation time- 10 min.
Cooking Time- 20 min.


 5-6 karela
1 tbspn saunf
1 tbspn jeera

1 tbspn ajwain
1 tbspn methi dana
1 tespn lal mirch powder
1 tbspn dry mango powder
½ teaspn haldi powder
3 tbspn oil for frying
Salt to taste


 First take karela  peel out  properly and wash.

Make a lengthwise slit halfway through the karela from top to bottom.   

Now take a pan and roast all dry masalas, except red chilli powder, amchoor and haldi.

After roasting masalas make a coarse powder in mixer grinder.

Now add in haldi, lal mirchi, amchoor powder and salt to tast. Now add 1 spoon oil for mixing masala, mix all masalas properly.    

Now stuff the masala in all karelas and keep aside.

After stuffing the karelas put them in microwave container and cook them in microwave for 8-10 minuts or until they become soft.

Take a pan heat 2 spoon oil and shallow fry  the stuff karelas of  both sides till golden brown.

Now your Bharwa karela is ready to serve.
Karele ka Bharwa

Serve with hot paratha, chapatti or with dal-cawal, I serve always with dal-chawal

Wednesday, 19 April 2017

Hare matar ki Khichadi...

Matar ki khichadi-

This is one of the easy to make recipe. You can prepare matar ki khichadi  if you don’t have any plan about your   lunch or dinner. This 
matar ki khichadi is the best of  winter session because fresh green peas is available in market. This recipe is my mom’s recipe and its my favorite recipe.

You can enjoy your khichadi any type of raita, salad  and papad.

Preparation Time-5 min.
Cooking Time-15 min.


 Matar (green Peas)-1cup
Rice 1cup
Hing 1 pich
Giger-garlic paste-1 teaspn
Garam Masala-1/2 teaspn
Whole red chlli- 2-3
Jeera-1 teaspn
Turmeric powder-1 teaspn
Onion 1 cohpped
Desi ghee- 2tbspn
Salt to taste


Grind matar and crushed ginger garlic.

Soaked rice atleast 15 min.

Now heat cooker and add desi ghee,hing,  jeera, ginger- garlic, and sauté 1 min .

Now add chopped onion and sauté.

Add garam masala, turmeric powder, salt and matar sauté for 2 min.
Now add soaked rice and sauté 1 min.

After that add sufficient water put in it cooker and wait 2-3 whistle
Serve hot with aloo raita and papad..

Mtar ki Khichadi