Wednesday, November 26, 2014

Rajma chawal

Rajma is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices.This is usually served with rice and roti.But the combination of Rajma and rice generally lists as a top of favorite of North India.Rajma chawal ,the staple food in many parts of the country.Rajma Masala is red kidney beans cooked in Indian Punjabi style.Rajma are not just limited to its fibre and protein content as it is full of antioxidants too.These antioxidants boost our immune system and protect it from harmful effects..Iam posting this recipe in Bm#46 under combo dishes.Here goes my recipe.


  • Rajma 1 cup
  • 1 Big onion
  • small ttomatoes2
  • ginger garlic paste 1 Tspn
  • Daniya powder 1 Tspn
  • jeera powder 1/2 Tspn
  • Garam masala 1/4 Tspn
  • chillipowder 1 Tspn
  • green chillies 2 count
  • Rajma masala store bought1 tspn(optional)
  • Oil 2 tbspns
  • salt to taste

              Soak Rajma over night and pressure cook with 3 to 4 cups of water for 2 to 3whistles.

  • Heat oil in a pan.when the oil is hot add chopped onions fry well until onions turn golden brown.
  • Add ginger garlic paste fry few more minutes,then add tomato purée,fry well until the raw smell goes off.
  • Now add Daniya ,jeera,chilli powder ,a bit garam masala,salt.Fry well around 5 to 10 mins.You may add store bought Rajma masala now if u want (optional)
  • Add cooked Rajma to the masala and mix well.You can add water to the masala mix(the water which we used for cooking rajma)
  •  Cover the lid and cook for 15 to 20 mins in slow to medium on stove.
  •  Remove the lid mix well.yummy Rajma ready now.Have it with rice and roti.

Tuesday, November 25, 2014

Veg Fried rice with Manchurian

Fried rice is a dish of steamed rice stir fried in a wok often mixed with other ingredients,such as eggs, vegetables and meat.Here i prepared veg fried rice.This is one of our favorite Indo chinese recipe.,A quick and  easy recipe which can be done not more than 10 mins if the rice is ready.Any fried rice goes well with manchurian...My all time favorite gobi manchurian , which goes well with fried rice.Today I'm posting  Fried rice with gobi manchurian  under" combo dishes"Here goes my both recipes.

Fried rice


  • Rice  1 cup
  •  Beans,carrots each 1/4cup
  •  Green peas less than 1/4 cup
  • green onions 1/4 cup
  • Azanamoto 2 pinch
  •  Vinegar 1/4 Tspn
  •  Soya sauce 1 Tspn
  • Chili garlic sauce 1 tspn
  • pepper 1/4 Tspn
  •  Oil 2 tbsp
  • onion 1 (medium size)
  •  One spn of garlic and ginger finely chopped.
  • salt to taste.


  • Cook rice separately in a rice cooker and cool it completely.( don't over cook the rice,rice grains should be separate)
  • Take a deep wide pan and little oil and heat it up,once it is hot add minced garlic and ginger.Now add all vegetables and fry few mins,stir fry till the vegetables almost cooked but not burnt. then add onions,pepper and salt.
  • Now add aznamoto,vinegar,soya sauce,mix it well.
  • Its time to add cooked rice to the pan,mix it well.Lastly add chili garlic sauce,mix it well.
  • Garnish with fresh spring green onions.
Gobi Manchurian:


  • Cauliflower  1 small size
  • Onion 1 finely chopped
  • Garlic 5  to 6 pods finely chopped
  • Spring onions 4  finely chopped
  • Chilli tomato sauce 4 tspns
  • Soya sauce 2 to 3 tspns
  • Pepper powder 2 tspns
  • Salt to taste
  • Maida or all purpose flour 2 tbspns
  • Corn flour 2 tbspn
  • Oil    As needed

                  Prepare a batter with corn flour,maida.It should be thick enough to coat the cauliflower.


  • Wash the cauliflower florets and immerse in hot boiling water for 5  to 10 mins.After that take out the florets and drain it .
  • Slowly dip the well drained florets in the batter or we can mix all in it.Deep fry until crispy and keep aside. 
  • Take another wide pan add 2 to 3 tbspn of oil and add chopped garlic.Stir few mins then add finely chopped onions,fry till they are golden brown.Add both soya,tomato chilli sauces,salt,pepper powder and mix well.If you doesn't want too much  dry You may take 1/2 cup of water and add 2 tspns  of corn flour, mix it well.Add this to the pan.
  • Now add deep fried cauliflower florets,mix well evenly.Lastly we can add finely chopped spring onions and mix well for 1 or 2 mins.That's all yummy gobi manchurian is ready.Enjoy with fried rice.

Monday, November 24, 2014

Luchi aloor dum

Luchi is a Bengali poori very popular with aloor dum.Usually poori is prepared with wheat flour and just deep fry in oil.But Luchi traditionally prepared with all purpose flour ,ghee which is very tasty.I tried luchi few months back, but this time the recipe is more tasty, one of my hit recipe at home.Being very attached to oriya foods  which are very similar to Bengal recipes I got more inputs from my husband.Luchi which goes very well with aloor dum,a popular Bengali  dish made during breakfast and festivals. I Cooked  aloo dum in my style and added spices which suits our taste.I'm posting this recipe in Blogging Marathon#46 under the  theme "Combo dishes"..Here goes my both recipes


  • Maida 2 cups
  • Ghee 2 tbspns
  • water to knead the dough
  • salt a pinch( or salt needed for the dough per your taste)
  • Sooji 1 tbspn
  • oil for deep fry


  • Take a deep bowl add all purpose flour,ghee, Sooji,salt, mix it well.Slowly add enough water to knead the dough.Knead the dough until soft and smooth.Cover the dough with moist cloth.Wait for 15 to 20 mins
  • Make a lemon sized balls from the dough and cover it until you cook.
  • Roll each dough into round balls without using much flour( you can roll without flour)
  • Heat oil in a deep pan or kadai,when it is hot slowly drop pooris in the hot oil,and apply little pressure with a slotted spoon so as to puff the pooris.
  • Turn the other side when it just puffs and fry few secs.Remove luchi or poori and drain it on a kitchen towel to remove excess oil.
  • Serve luchi with Bengali aloo dum or any curry of your choice.

 Aloor dum


  • Small dutch potatoes around 15 to 20
  • Mustard oil 3 tbspns
  • Onions 3 small( or 1 big one)
  • Poppy seeds 2 tspns
  • Ginger 3 to 4 small pieces
  • Tomatoes 2 small or 1 big one
  • 1 tspn corriander powder
  • 1/2 tspn cumin powder
  • 1/4tspn turmeric powder
  • 2 tspn red chille powder.( kashmiri red chilli powder)
  • Dry spices( 3 cardamom,3 cloves 2 cinnamon 1 tbspn fennel seeds,1 red chille..grind all these into fine powder)
  • Oil to fry potatoes.( you may deep fry or shallow fry)
  • Salt to taste


  • Boil and peel the  potatoes.Prick them all over with a fork.( Boil until they cook 60 to 80%don't boil until they are soft)
  • Heat 5 to 6 tbspn of oil and fry potatoes until they are fried need to fry until golden brown( just fry few mins 5 to 8)
  • Take out potatoes on a paper towel just to remove extra oil.
  • In the same pan add chopped onions,ginger and fry few mins or until onions just browned lastly add poppy seeds and fry one more min
  • Take out the fried onions and let it cool.And grind into fine paste.In the same pan add chopped toamtoes and fry well until we get rid of the raw tomato smell.( around 5 to 6 mins) keep aside and let cool.Grind into  fine paste.
  • Now get ready the spice powder and keep aside.
  • Heat 3 tbspn of oil or you may use the same pan with left over oil,when it is hot add onion paste,jeera powder,daniya powder,chilli powder, turmeric salt..Fry few mins.
  • Add fried potatoes and mix it well.Now add tomato paste, and 1/2 cup water or as per our taste..we can add less water.mix well cover with a lid and let it cook in the gravy around 15 to 20 mins in the medium flame or until potatoes soft ,absorbs masala)
  • Now remove the lid and add dry spice powders let it cook few more mins and switch of the stove.Yummy aloor dum is ready.Have it with Luchi..the best combo I ever tasted.


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Wednesday, November 5, 2014

Raw banana chips

Raw banana or plantains carry more vitamin A than bananas.Fresh plantains have more  potassium.Plantains make delicious savory recipes used in place of potatoes in baking.Boiled and mashed plantains are used in many recipes.I usually cook fry, cutlet ,dal ,bajji...Usually i replace some of my potato dishes with raw banana whenever raw banana is available to me.This the first time i tried very simple easy recipe which is good while travelling.I'm posting this recipe in BM#46 under the theme car snacks.

  • Raw banana 2
  • Red chilli powder less than 1/4 tspn
  • pepper powder 1/4 tspn
  • Chat masala sprinkle on top(less than 1/4 tspn)
  • Oil for deep fry


  • Take 2 raw banana and peel out the skin and cut into thin slices with vegetable slicer.
  • In another bowl add raw banana slices,red chilli powder,salt,pepper powder.Mix it well
  • Heat oil in pan,when it is hot  drop slices slowly in the oil and fry them until golden brown in medium flame.
  • Drain it on a paper towel and sprinkle some chat masala on top and enjoy crispy snack.

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Tuesday, November 4, 2014

Tutti frutti cookies

Tutti frutti cookies are very delicious and a great snack for everyone.When I bought tutti frutti from Indian grocery I thought to make yummy cake.When i finished  baking cake rest of them store it in refrigerator.Thought cookies goes well with tutti frutti  and addition of custard powder and milk powder gave it a rich taste with very good flavor.I followed Vahrehvah recipe.When I was baking cookies my kitchen filled with nice aroma,my kids who are not sweet lovers rushed to kitchen and keep asking me cookies.Thank god my younger one who is a picky eater loved it.I'm posting this recipe in BM#46 under the theme "car snacks".Here goes my yummy recipe..


  • All purpose flour 1 cup( 250 ml)
  • Butter 1/2 cup
  • Baking powder 3/4 tspn
  • Cardamom powder 2 tspns
  • Milk powder 4 tspns
  • Custard powder 1/4 cup( 50 gms)
  • Tutti frutti 1/2 cup
  • Sugar powdered 1/2 cup( you can increase sugar quantity)
  • Pineapple essence 1/2 tspn
  • Milk 3 tbspn


  • Take a large bowl add all purpose flour,tutti frutti,custard powder,milk powder,cardamom powder,Baking powder and mix it well.
  • In another bowl cream butter,powdered sugar,fruit essence,milk.
  • Slowly add flour mix to the butter cream mix and make it as tight dough.Roll the dough into thin sheet and cut them into desired shapes.
  • Preheat oven 375F and bake for 20 to 25 mins.( check after 15 mins if the edges are brown)
  • When the edges are brown taken out from the oven and let it cool.Enjoy yummy cookies.

NOTE: Add 1 or 2 tbspn of all purpose flour when you feel the dough is not firm.
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Monday, November 3, 2014

Besan pare or spicy crackers

Besan pare is a great snack for everyone.It is one of the delicious snack with few ingredients.Besan pare is crunchy and spicy which is more popular in North India.Namak pare is often made with all purpose flour and wheat flour.I adapted this recipe from Manjulas kitchen.Both kids liked it very much and finished in 2 days.Even while travelling this is great snack for all of us.Just prepare it in one hr and store in a airtight box enjoy your travel munching with spicy snacks.I'm posting this recipe in BM#46 under the theme "Car snacks".Here goes yummy snack.


1 cup all purpose flour or maida
1 cup besan or gram flour
2 tbspns fine semolina or sooji
4 tbspoons oil
1 tspn salt or per taste
1 teaspoon red chili flakes
1/4 tspn carom seeds(ajwain)
Pinch of hing or asafoetida
1/2cup water
oil for deep fry


  • Combine all purpose flour,sooji,gram flour,salt,carom seeds.asafoetida,chiliflakes and oil together.
  • Add water as needed to make firm dough( not smooth dough)cover with a damp cloth and set it aside for 10 to 15 mins
  • Now knead the dough another min and divide into four equal parts.
  • Take each part of the dough and flatten it,,roll them into round circles like chapathi and prick them with a fork all over the dough(this helps not to puff when frying)
  • Cut each of round circle into desired shapes,with knife or pizza cutter.
  • Heat oil in a frying pan on medium heat,When the oil is ready slowly drop besan pare and fry them both sides until golden brown( always fry in a medium heat)
  • When they come to room temperature they should become crispy.They stay fresh and crispy for 2 weeks if we store in a air tight container.

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