Monthly Archives: April 2013

Choorma Laddu !!!



Choorma Laddus is one of the most authentic Rajputana sweet. Normally it is made when Dal baatis are made as the dough is more or less the same.


Whole wheat flour 4 cups, Semolina 7 to 8 tabsp, ghee 3 cups and plus more for deep frying, Milk as per required for kneading, Castor sugar 2 cups or jaggery grated 2 1/2 cups. Cardamom powder 2 tsp, nutmeg 1 tsp, mixed chopped dry fruits and nuts 3/4 cup. 2 pinches of salt to make it tatsier.


In a mixing bowl take the wheat flour, semolina salt and 1 cup of ghee. Knead the mixture with milk to make it a firm hard dough. Now make small balls out of this mixture and deep fry on medium heat in ghee. Fry till it becomes golden and lite. Now let it cool and transfer it into a blender and grind it coarsely. Now tranfer this Choorma into a bowl and add the sugar or jaggery, cardamom powder, nutmeg powder, 2 cups of ghee and the chopped fruits and nuts. Make small laddu’s out of this mixture. Enjoy the wholesome goodness of wheat semolina  jaggery and nuts. Forget ure calories and just Njoy !!!




Chicken Pulao !!!



This is a very mildly flavoured rice dish. I used chicken, but one can use prawns or even lamb. The quantity of oil and ghee used are also very low, so one doesn’t feel the heaviness after the meal.


Chicken legs and breast (skinned and cut) 2 kgs, Long grain rice 1 kg, ginger garlic paste 2 tabsp, fried onion 200 grams, tomato ketchup 2 tabsp, poppy seeds paste 1 tabsp,  cardamom powder 4 tsp, turmeric 1 tsp, coriander cumin seeds 2 tsp, chat masala 1 tsp, garam masala 1 tsp, black pepper crushed 1 tsp, curds 3 tabsp, cream 3 tabsp,  lemon juice 1 tabsp, salt to taste, oil 3 tabsp. Coriander leaves 1 cup, 1/2 cup mint leaves. Cashewnuts 1 cup slightly roasted in 3 tabsp of ghee. Saffron a pinch in a hot cup of milk.


Marinated the chicken with ginger garlic paste, all the dry spices, fried onion , tomato ketchup , poppy seeds paste,  cardamom powder, turmeric , coriander cumin seeds powder , chat masala , garam masala , black pepper crushed , curds, cream ,  lemon juice 1 , mint and coriander leaves. Add the oil too. Now transfer the chicken into a wok and cook it till half cooked. Do not cover or it will turn into a curry. Let it be semi dry.

Now par boil the rice till half cooked. Now take a deep pan, add the chicken and rice into layers and garnish it with mint, cashew nuts and saffron milk. Cover it and let it cook for 20 to 25 mins on low heat.


Serve Hot with salad.


Idlii !!!



1-IdliFor a change started my sunday breakfast with Idlii’s today. And realised its not on my blog. Idliis I need not introduce as it is the most popular south Indian treat, the steamed rice cake!!!


Rice 3 cups, Black gram (urad dal) 1 cup, fenugreek seeds (methi) 1 tabsp. Salt to taste, oil 1 tabsp.


Soak the rice , dal and methi for 6 to 8 hours and then grind it into a paste. The consistency should be custardy. Now leave it in warm place for fermenting overnite. Next morning add some salt and in the greased Idlii maker pour a tabsp of flour and steam it for 10 to 15 mins.

Serve hot with Chutney and sambhar. (Recipe of Chutney and Sambhar posted in the dosa recipe earlier.)

Njoy this south Indian treat with whole lot of good values.




Bariwale Karela !!! (Bitter gourd curry with chickpea dumplings)



Karela (Bitter gourd) is normally not very appreciated purely due to its bitter taste. This recipe is an authentic Rajput one as it has been handed down for generations. When I make this dish, my daughter certainly compliments ,”Mum I can forget chicken for a day!” So here is my recipe in which the bitter gourd it spicy, tangy, sweet and only 5% i can say bitter.





Bitter gourd 3 sliced thinly and seeds removed. Onions  3 medium chopped, coriander 1 cups chopped, ginger garlic paste 1 tabsp, dry spices – turmeric 1tsp, red chilli powder 2 tsp, coriander cumin seeds powder 2 tsp, chat masala 1 tsp, kala masala 2 tsp (recipe posted earlier). Tampering – asafoetida, cumin and mustard seeds 1 tsp each. Jaggery 1 cup and tamarind pulp  2 tabsp. Oil 4 tabsp and salt to taste. For the dumplings – Chick peas flour (Besan) 11/2 cup, coriander leaves 1/2 cup chopped, oil 2 tabsp, salt to taste, red chilli powder 1 tsp, turmeric 1/2 tsp and cumin seed powder 1 tsp.



Slice thinly the Karela and drizzle a tabsp of salt so that it gives out the bitter juice. Then wash it and squeeze it and keep it aside. Now in a large wok heat oil and tamper with asafoetida, cumin and mustard seeds. Now add the chopped onions, coriander and the sliced karela. Saute for a min and add ginger garlic paste and all the dry spices. Now add the tamarind and jaggery. Season it with salt. Cover it to cook halfway.

Till it is getting cook halfway, prepare the dumpling mixture by – in a bowl take the besan , to it add coriander leaves and the spices and oil. Add 1/2 to 1 cup of water to make it a thick paste.



Now uncover the karela and stir, now using ure hand put small balls of dumplings on the thick curry. Do not stir, just put all the dumplings to cover the curry and cover it with a lid to cook. After 8 to 10 mins uncover it and lightly stir it without breaking the dumplings, like we fold the flour while baking. Again put the lid on and cook for another 5 to 8 mins. Garnish with coriander and njoy this whole-sum goodness with any flat bread or bhakri.



Tondli cha Bhaat !!!



Tondli is the Ivy Gourd. We make it with rice. It is a lso called as masala bhaat , spicy rice full of tondli n nuts.


Rice 1 1/2 cup, onions sliced 1 , tondli 500 grms cut into halves, ginger garlic paste 1 tsp, asafoetida, cumin and mustard seed 1/2 tsp each, curry leaves 8 to 10, turmeric powder 1/2 tsp,  red chilli powder 2 tsp, coriander cumin powder 1 tsp, garam masala 1/2 tsp. Cashewnuts 2 tabsp. Coriander leaves a handful chopped and grated fresh coconut. Oil 3 tabsp and salt to taste. Water 4 cups.


Heat oil in a pan and crackle asafoetida, cumin and mustard seeds. Now in goes the curry leaves and onions stir fry for 2 mins and now add the tondli, gingergarlic paste, nuts and the rest of the spices. Now add the rice and water with the salt. Cover it cook it till it is tender. Garnish it with coriander and grated coconut. Simple yet tasty.



Dhansak !!!



Dhansak is an authentic Parsi meal. There are 3 sub dishes to complete 1 Dhansak – lentil curry, brown rice and kachumber. And to really complete the feast we end with caramel custard. ( recipe posted earlier)




Lentil Curry-


Red meat ( goat /lamb) 2 kgs, bengal gram and split red lentil 1/2 cup each soaked in water, ginger garlic paste 3 tabsp,onions 4 chopped, tomatoes 2 large chopped, pumkin 200 grms, sweet potato 1, brinjal 4 all chopped in cubes. Fenugreek leaves chopped 1 cup, mint leaves 1/2 cup, coriander leaves chopped 1/2 cup. Tamrind pulp 1 tabsp, jaggery or sugar 2 tabsp, salt to taste, oil 4 tabsp. Dry spices – turmeric 1 tsp, red chilli powder 2tsp, coriander cumin seeds powder 2 tsp, dhansak masala ( cumin, redchillis and cloves) 4 tabsp.


Marinate the meat with a tabsp of ginger garlic paste and some salt and cook it in a pressure cooker.

In a deep pan heat oil and saute onions till golden brown. Now add the lentils, veggies, fenugreek and mint leaves and saute for another 5 mins. Now add the ginger garlic paste and the remaining spices, roast it for 5 mins and pour around 700ml of water. Cover it and cook till tender and mushy.

Now get it away from the heat and after it cools a little run hand mixer blender till the whole thing turns into a nice soft thick curry. Put it back on heat and now add the cooked meat and let the lentil curry and meat mix and get it to a boil. Serve hot with brown rice.


Brown Rice –

Basmati rice or any long grain rice 2 cups, onions diced finely 2 large, salt to taste, sugar 1 tsp and oil 2tabsp.

Heat oil in a pan and fry onions till golden brown. Now add the rice , salt and sugar. Pour hot water around 4 to 4 1/2 cups and cook the rice till tender.


Onions, tomatoes and coriander/mint leaves chopped. Dressing – 1 tabsp palm sugar / jaggery grated , 2 to 3 tabsp vinegar and salt to taste. Just mix all the ingredients together and serve.


Njoy !!!



Bhindi masala !!!



Bhindi is the okra or ladys fingers. There is vast variety one can prepare dishes. I prefer to keep it simple and see to it that it does not becomes sticky to avoid fuss from the kids. So here my version of simple and fast to cook but at the same time tasty. 🙂



Ladys finger/ okra 500 grms cut into an inch long and slitted, oil 3 tabsp, cumin seeds 1 tsp, salt to taste sugar 1 tsp, lemon 1/2, turmeric powder 1/2 tsp, chilli powder 1 to 2 tsp, coriander cumin powder 1 tsp, crushed roasted peanut 2 to 3 tabsp and chat masala 1/2 tsp.


Heat oil in a pan and crackle the cumin seeds. Stir fry the okras for a min and add the rest of the ingredients. Now stir fry for another 5 to 7 mins and just before serving add lemon juice. Njoy with rotis.