Aloo Gobi …


When mom used to cut cauliflower , i had the habit of  picking a floret and eating that raw .. i still like to eat gobi that way , funny right .. well aloo gobi is on of my favorite vegetables. This subzi goes well with chapati , paratha  or puri .

Here are the ingredients

* 1 medium size cauliflower ( cut into small florets).

* 2 medium size potatoes .

*  pinch of asefoetida .

* 2-3 tablespoon of oil .

* 1/4 teaspoon zeera or mustered seeds.

* 1/2 teaspoon turmeric powder.

*  1 teaspoon red chili powder .

*  1 – 1 1/2 tablespoon dhania powder.

* 1  tablespoon garam masala powder .

* 1/4 teaspoon of fennel seeds ( optional but it gives  nice aroma ).

*  salt for taste.

*Oil for frying potatoes.


Cook florets in microwave for 3 -4 minutes .

Peel and cut potato in 1 inches peaces long and not very thick . Fry pieces in oil till golden brown and keep aside .

Heat oil in frying pan on medium high heat , add musterd seed or zeera and let it temper, add pinch of hing ( asafoedita ). Add half cooked cauliflower , add all spices except garam masala , add salt and saute well . sprinkle a little water , cover and cook for 5 – 7 mins. Once florets are well cooked and absorbs all spices add fried potato pieces and finally add garam masala powder . Cook for 2 min and take it of the heat . Transfer to the serving bowl and garnish with chopped coriander.

* can sprinkle little lemon juice and enjoy tangy spicy taste.


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Kachori …


I remember one place , Vijay chat house in “Sarafa”, shop for the best pattis , samosa ,kachori and khaman ( fried and plain ) . In Indore people can have samosa , kachori  with poha for breakfast . In this particular shop from morning till night you can see same rush, hardly you can get place to sit…  Even to stand and eat is difficult but it doesnt matter at all, that taste you can never find anywhere else.

There are so many varieties of kachoris  – moong daal kachori , urad daal kachori , aloo(potato) kachori , batla (peas) kachori , bhutte( corn) ki kachori …. i’ll try and share each recipe one by one . Following recipe is for moong daal kachori. You can keep kachoris for 1-2 days and its a very good travel snack .

Ingredients for crust:

  • 1 Cup All Purpose flour ( maida)
  • 2 tablespoons oil
  • 1/2 cup chilled water
  • salt less then 1/2 teaspoon ( according to your taste )

Ingredients for filling:


  • 1/4 cup yellow moong dal or urad daal .
  • 1 teaspoon coarsely grinded fennel seeds (saunf)
  • 1 teaspoon coarsely grinded coriander seeds (dhania)
  • 1 teaspoon red chilly flakes
  • 1/4 teaspoon ginger paste ( optional )
  • 1/2 teaspoon mango powder (amchoor)
  • Pinch of asafetida (hing)
  • 1/2 teaspoon salt (adjust to your taste)
  • 1 tablespoon oil
  • 3 tablespoons water
  • Oil to deep fry


To make crust:

Sieve the flour and salt, add oil and mix it properly. Add the chilled water slowly, mixing with your fingers as you pour the water. Do not knead the dough just mix everything properly. Cover the dough with damp paper towel or cloth and let it sit for minimum 15 minutes.

To make filling:

Grind the moong dal (it should be coarse). Heat 1 tablespoon of oil in a frying pan and mix dal powder, roast on medium heat for two to three minutes, stirring constantly. Take off the heat. Add all the spices and mix it well. Add 2 -3 tablespoons of warm water and mix it well. Keep aside for ten to fifteen minutes and cover it with a damp paper towel or cloth.

To make the Kachoris:

Knead the dough for a few minutes.  Divide the dough in ten to twelve equal parts.  Take one part of the dough and with your fingers press the edges and make into 3-inch circle.    Center should be thicker than edge. Take the dough into a palm and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.

picture-029 Let the filled ball sit for 3 to 4 minutes before rolling. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle. Heat  oil in a frying pan on medium high. First check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, will not be crispy.


Serving suggestions:
Kachoris can be served plain or with a variety of chutneys.


Filed under Snacks

Chai :) ..

For me a start of the day is a nice cuppa   .. and if its ginger tea welll cant explain my love in words …
as this is my first blog just want to start blogging too with chai recipe , i know almost everyone knows how to make it and everyone has their own style .
I am going to share my way of making tea.

For 1 cup of tea you need –

1/2 cup milk.
1/2 cup water.
1 teaspoon sugar( or according to taste).
3/4 teaspoon to 1 teaspoon Tea powder .

Keep water for boiling , add tea powder and sugar .
Boil milk in microwave for 45 seconds .
add milk to tea and further boil it for some time on medium high ..
when u get that chai aroma and desired color , take it off , strain it with a fine strainer and enjoy every sip of it ..

and yeah have a great day ahead

* For ginger tea , after adding milk to the tea add grated ginger ( less then 1/2 inches ) after the first boil . Reason behind adding after first boil is sometimes if u add ginger in unboiled tea , milk gets curdled .
* You can also add one clove and few basil leaves to ginger tea in winters to stay away from cough and cold.

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