Category Archives: Vegetarian

Mughlai Paneer


Mughlai Paneer


  1. Paneer (Cubed): 250 Gm
  2. Cashew: 50 Gm
  3. Almond: 50 Gm
  4. Onion: 2 -3 (Finely Chopped)
  5. Ginger Garlic Green Chili Paste: 2 Tsp
  6. Coriander Powder: 2 Tsp
  7. Cumin Powder: 1 Tsp
  8. Garam Masala: 1 Tsp
  9. Pepper Powder (Preferably White Pepper): 2 Tsp (Or To Taste)
  10. Black Cumin Seeds (Shahi Jeera): 1 Tsp
  11. Yogurt: 1 Cup
  12. Milk: 1 Cup
  13. Salt: To Taste
  14. Sugar: A Pinch
  15. Oil: 2 Tblsp
  16. Cilantro: For Garnish



  1. First shallow Fry the paneer cubes.
  2. Soak the almonds/cashews in milk for 10-15 min and grind it in a blender to form a smooth paste.
  3. Heat oil in a pan, splutter cumin seeds and fry the onions until they start to sweat.
  4. Add ginger-garlic-green chilly paste and cook till the raw smell vanishes.
  5. Add the yogurt along with cumin powder, corriander powder and garam masala to this and cook for a minute.
  6. Next add the cashew and milk paste. Add water as needed and bring it to a boil. (Add more water than needed as the gravy thickens considerably.)
  7. Add salt, sugar and pepper powder to the gravy and let it simmer for 15-20 minutes for the cashew/almond to be cooked nicely.
  8. Add the paneer cubes to the gravy and cook for another 5 minutes.
  9. Garnish with fresh cilantro or with toasted cashews/almonds and serve with pulav/naan.


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Posted by on June 30, 2013 in North Indian, Paneer, Vegetarian


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Broken Wheat Moong Dal Spinach Khichdi ( Porridge )


2 cups rice
1 cup toor dal
5 cloves
1 cinnamon
5 cardamom
2 finely sliced onion
6 to 8 small size tomatoes
4 slitted into halves green chillies
12 to 15 mint leaves
1/2 bundle coriander leaves
1 tsp garlic paste
1 1/2 tsp ginger paste
salt to taste
1/4 cup veg. oil
a few curry leaves
3 cups water
a pinch of turmeric powder

How to make rice khichdi:

  • Wash and cook dal with a pinch of turmeric powder. Set aside.
  • Don’t discard the cooked dal water.
  • Fry the onions, cloves, cinnamon and cardamom.
  • When onions are golden add slit green chillies, mint, curry leaves and a part of the coriander leaves.
  • Keep the remaining coriander leaves for garnishing.
  • Add salt, ginger and garlic paste. Fry for 2 minutes.
  • Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
  • Add the cooked dal, mix well and add 3 cups of water.
  • Add cooked dal water. Cook it for 8 to 10 minutes till the rice is done.
  • Garnish with chopped coriander leaves and serve hot.
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Posted by on April 7, 2013 in Vegetarian


Aloo Methi (Potatoes & Fenugreek leaves)

methi aloo

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • 3 to 4 cups of methi leaves, chopped
  • 3-4 medium size potatoes or 10-12 baby potatoes
  • 1 or 2 green chilies, chopped
  • 1/2 tsp red chili powder (optional)
  • 1/2 tsp turmeric powder (optional)
  • 2 tbsp butter or mustard oil or any sunflower oil
  • rock salt or regular salt as required


  1. Remove the leaves from the stems of the Methi.
  2. Wash the leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them.
  3. Now chop the leaves. You could do this with a knife or chop them in a food processor. While chopping in the food processor, make sure you do not chop it to fine or make a paste of it.
  4. In a kadhai, heat up the butter or oil.
  5. Add the potatoes first.
  6. Saute the potatoes for some mins till they get half cooked and light browned.
  7. Now add the fenugreek leaves.
  8. Also add the green chili, red chili powder, turmeric powder and salt.
  9. Give a nice stir and let the veggies cook on a medium flame uncovered.
  10. The fenugreek leaves will start to leave water.
  11. Lower the flame and cook the veggies for 5-6 minutes more.
  12. Keep on checking the sabzi after a gap of 2-3 minutes.
  13. If you see that the potatoes are not cooked and the water has dried, then add 2-3 tbsp of water, so that the potatoes get cooked.
  14. When the veggies are done and if there is any water left, then dry the water.
  15. The end dish should be dry and not watery.
  16. When the aloo methi is done, you could add some more butter and mix it with the veggies.
  17. Serve the Aloo Methi with parathas, rotis or rice-dal combo.
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Posted by on April 7, 2013 in North Indian, Vegetarian


Aloo Bhari Hari Mirch (Potato Stuffed Indian Green Chilies)

Long Green Chilies are stuffed with potato mix and then stir fried.

Serve it as a side dish with Dal and Roti.


  • 10 large green mirch (chili peppers)
  • 2 large potatoes
  • 2 tbsp besan
  • 1 small onion finely chopped
  • 1 tbsp cilantro leaves finely chopped
  • 1 tsp amchoor powder
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp garam masala powder
  • Salt to taste
  • Pinch of asafetida
  • ½ tsp cumin seeds
  • 3 tbsp cooking oil


  • Wash and pat dry all the chili peppers. Make one slit along the length of the chilies from just under the stem to just above the end of the chili and pluck out the thick white vein in the middle along with the seeds. Keep aside.
  • Boil and skin potatoes.
  • Heat 2 tbsp of oil in a pan. Add cumin seeds and asafetida powder. When cumin crackles, add chopped onion and fry till onion is transparent. Add boiled mashed potatoes and sauté for 2-3 minutes on medium-low flame.
  • Add besan to the potatoes and mix well. Cover the pan and cook for about 4-5 minutes on slow flame. Now add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchoor powder and salt). Mix well and cook for a minute. Stuffing is ready. Now take the stuffing off the flame and cool it down. Add chopped cilantro leaves.
  • Fill the slit in the chili with the potato mix stuffing.
  • Eat 1 tbsp oil in a non sticking shallow pan on a medium flame. When the oil is ready, arrange stuffed chili peppers in the pan, and cook without lid till done.
  • Serve with Dal and Roti / Paratha.
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Posted by on February 1, 2012 in Vegetarian


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Stuffed Dahi Bhalle (Vadas)

Dahi Bhalle (Vadas) are the dumplings made from split skinned black lentils (urad daal) and soaked in a yogurt sauce. You can enrich them by stuffing with dry fruits, ginger juliennes and chopped green chilies.

Layering of sweet, tangy and spicy toppings such as tamarind chutney, coriander chutney, red chili powder, etc make these dahi vada super delicious appetizer or chaat item or an accompaniment to a main meal.


For the Vadas:

  • 1 cup dhuli urad dal (split skinned black lentils)
  • Pinch of asafetida
  • Salt to taste
  • Oil to fry

For Stuffing:

  • 1 tbsp ginger juliennes
  • 2 tbsp broken cashew nuts
  • 1 green chili finely chopped
  • 1 tbsp raisins soaked and chopped
  • 1 tbsp green coriander leaves

For Yogurt mix:

  • 2 cups yogurt
  • 1 tsp cumin seeds roasted and ground
  • Salt to taste

For garnishing:

  • 1 tsp red chili powder
  • 1 tsp raita mix
  • Pinch of kala namak (black salt)



  • Clean, wash and soak the urad dal for 2 to 3 hours.
  • Place dal in a blender and grind to a fine paste, adding a little water at a time to ease the grinding. It should form a smooth soft paste.
  • Take a bowl of water. Drop a small ball of this dal paste in it. If dal floats in water then it is ready for frying but if it settles down at the bottom of the bowl of water then it should be churned with hand for some more time till it incorporates enough air to float on the water. Add the asafetida, and salt and mix well with your hands.
  • Heat oil in a deep frying pan.
  • Make Gujiya: Place a piece of wet cotton cloth on a hard surface. Place a tablespoon of the dal paste on the wet cloth. Wet your fingers and pat it to a round shape of about 2” diameter.
  • Place ½ teaspoon of the stuffing mix in the centre of the urad dal paste (circle).
  • Fold the cloth over the circle from the centre to make a semi-circle.
  • Carefully open the cloth.
  • Seal the edges of the semi-circle.
  • Again wet your fingers and place the stuffed vada on your fingertips.
  • Carefully slide the stuffed vada into a kadhai filled with hot oil and deep fry about 3 to 4 vadas at a time over medium flame till they are golden brown.
  • Remove vadas from oil, and soak in water for about an hour.
  • Meanwhile prepare yogurt mix by mixing the yogurt, salt, and crushed roasted cumin together. Keep aside.
  • Just before serving, squeeze out any excess water from the vadas by gently pressing each one between your palms. Arrange the vadas on a serving dish.
  • Pour the yogurt mixture over the vadas. Sprinkle red chili powder, black salt and raita powder on top.
  • Refrigerate vadas for at least an hour before serving.
  • Serve with tamarind chutney and green coriander chutney.


Note: You can prepare the vadas a day or two in advance and store them refrigerated. Soak the vadas in warm water just before serving, drain them and squeeze out any excess water, before you add the yogurt mix.
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Posted by on January 24, 2012 in Chaat Recipes, Vegetarian


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Fruit Chaat

Sweet, tart and spicy quick mix of fresh fruits is the most comforting food during fasting days.

Get whatever seasonal fruits are available, and get your hands on to enjoy a yummy fruit chaat.




  • 1 cup banana cubes
  • 1 cup apple cubes
  • 1 cup strawberry cubes
  • 1 cup peach cubes
  • 1 cup pear cubes
  • 1 cup plum cubes
  • ¼ tsp black pepper powder
  • 1/2 tsp Chaat masala
  • Rock salt to taste
  • 2 tbsp lemon juice




  • Mix all the ingredients in a bowl.
  • Cover with a plastic wrap and let chill in the refrigerator for 1 hr atleast for flavors to blend.
  • Serve chilled.


Do You Know?

The great legend of Navaratri dates back to the story of Mahishasura, the mighty demon, who worshipped Lord Shiva and obtained invincible powers. Soon, he started killing the innocent lives on the earth and set out to win the seven lokas, and acquired the swarglok. Even the three mighty Gods of the Hindu Trinity- Lord Brahma, Lord Vishnu and Lord Shiva were unable to defeat him. Therefore, all the Gods, including the Hindu Trinity, united their supreme powers and created a divine being called Shakti or Durga, the Warrior Goddess.

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Posted by on January 23, 2012 in Chaat Recipes, Vegetarian


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Matray Ki Chaat (Dried Yellow Peas Chaat)

Matra Chaat (Dried Yellow Peas Chaat) is one of my favorite chaats. If it is served with Kulcha (Pan Cooked Leavened Indian Flatbread), it can be a great alternative to a meal.


  • 2 cups dried yellow peas (Yellow Bataney or Yellow Matra)
  • 1 bay leaf
  • 1 brown cardamom
  • 1 medium potato boiled, peeled and chopped
  • 1 large onion finely chopped
  • 1 tomato chopped (optional)
  • 1 small cucumber peeled and chopped
  • 1 green chili chopped finely
  • 2 tbsp cilantro Chopped finely
  • Lemon juice or tamarind water
  • Tamarind chutney
  • Green coriander chutney
  • Red chili powder
  • Ground roasted cumin
  • Salt mix
  • Chaat masala
  • Garam masala (optional)


  • Soak dried peas overnight in water.
  • Place soaked peas, bay leaf and brown cardamom in a saucepan and add sufficient water to cover them. Cook over a moderate heat for about 15 minutes until the peas are tender but not mushy. You can also pressure cook them. Drain.
  • Now serve chaat individually.
  • Take 2 scoops of cooked peas in a bowl and cover it with little chopped onions, cucumber, tomatoes and potatoes. Sprinkle with spices (chaat masala, red chili powder, garam masala, ground cumin) and salt mix to individual taste. Pour a little tamarind chutney, green chutney, lemon juice and tamarind water on the top. Tamarind water can be prepared by soaking tamarind in water and then squeezing out pulp.
  • Toss well and serve Matray Ki Chaat with Kulcha.
  • You can get Kulchas from Indian Grocery Stores. Toast each Kulcha on both sides on a hot skillet for a minute or so on low heat before serving with the peas mixture.
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Posted by on January 23, 2012 in Chaat Recipes, Vegetarian


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