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It's a small attempt to post the recipes learnt and tested in my kitchen.
Hope u enjoy your stay.

Sunday, April 26, 2015

Chole Kasuri Methi

I regularly make chole and can find my recipe here and here. This chole is little different and needs a lot  ingredients. And the addition of kasuri methi beats all the flavours in this curry.  Once again this is from my fav chef Sanjay thuma of Vah reh wah chef. Here are the ingredients :-


Chickpeas boiled 1 cup
Kasuri methi 5 tbsp
Amchur powder 1 /2tsp
Garam masala powder 1/2tsp
Salt to taste
Turmeric poweder 1/2 tsp
Cumin seeds 1 tsp
Oil 4 tbsp

Four type of paste has to be made:-

1. Tomato 2 make a smooth paste
2. Red paste
Red chilles 7-8
Soak in the water for 1 hour
Make a smooth paste.
3. Brown paste
Coriander 1 tbsp
Cumin 1 tsp
Cinnamon 2 inch stick
Cloves 3
Make a coarse paste of the above ingredients.
4. White paste
Cashew 10 pcs
Magaz seeds 2 tbsp
Soak the above ingredients and make a smooth paste.


Take oil in a deep bottom kadai. Once hot add cumin seeds.

When they change colour add red chilly paste. Saute until oil starts showing at the corners.

Then add white paste. Sprinkle turmeric powder. Cook for 2-3 minutes and saute continuously so that the paste doesn't stick to the kadai.

Once oil starts appearing at the corners add brown paste. Again saute for 3-4 minutes. Oil starts appearing around the corners.

Now add salt, amchur powder and garam masala powder.Mix well and add tomato puree.

Mix well and cover the kadai. Let it cook for another 3-4 minutes and add 2 cups of water.

Once water starts boil add chole. And add kasuri methi.

Once gravy is thick enough, switch off the flame.

Serve hot with naan,roti or rice. I served this with palak poori.

This recipes has many ingredients and take longer time but its worth the effort. The taste is awesome and will crave for more.

Seeya !!!!!

Saturday, April 18, 2015

Palak Puri / Poori

Puri is a delicacy which every kid enjoys and that too if the puri is fluffy. My younger sister used to love fluffy puri and mom used to give her big fluffy puri to her and normal puri to us. Now my younger girl loves the fluffy puri and even the fluffy reduces she will give that to her sister and will take another hot and fluffy puri. And i should says it's really difficult to take a good picture of fluffy puri, by the time i ready my camera and click the picture...gone the puri becomes flat. Then i make another one...happens the same...then i was tired of taking many pictures so i ended up with the below picture which is not that bad.


Wheat flour 1 cup
Maida flour 1/4 cup
Samolina 2 tbsp
Palak puree 1/2 cup
Oil 2 tbsp
Salt to taste
Oil for deep frying


Mix all the ingredients and make a hard dough.

Make tennis size balls and with little dry flour, roll out small disc shape flat puris.

Heat oil. Leave one puri at time and press the puri with a ladle so that it puffs up.

Turn and cook on another side,which will take less than a minute.

Take it on a kitchen towel and serve hot with choice of your curry. Best combination with puri is alo curry or chole. I served it with chole.

Srivalli a very wonderful and versatile blogger is celebrating her 8th blog anniversary with annivarsary mela and this puri is going for that mela.

Wednesday, April 15, 2015

Potato paneer and Spinach Salad

I avoid eating rice for lunch at work as my job involves sitting for long hours at one place and that is increasing my waist size. So i eat rice only on saturday and sundays. I sometimes carry only salad for my lunch. This is one of the salad i eat regularly and my kids and husband don't eat salads at all. This is done exclusively for myself...i love making it for myself to keep my taste buds happyyyy.....


Boiled Potatoes 3 (cubed)
Paneer cubed in small pcs
Curd 1 cups
Boiled spinach 10 leaves
Garlic 1 grated
Olive oil 2 tbsp
Salt as per taste


Whisk the curd. Add grated garlic,olive oil and salt. Mix well. Keep aside.

Take a 1 tbsp of olive oil in a pan. Add paneer and potatoes. Fry for a while until both paneer and potato pcs change colour to light golden colour.

Remove from the pan. Now in the same oil add the boiled spinach leaves. Saute for a while.

Add all the three ingredients along with salt and mix well.

Chill in the fridge until been served.

Saturday, April 11, 2015

Chilly Garlic Noodles

 This is the simplest noodles i make  and delicious too. Got this recipe from my fav chef Sanjay thumma or Vah reh vah chef. Here is the recipe:-

Boiled noodles 2 cups
Garlic 2 chopped finely
Green chillies 2 slited
Olive oil 3 tbsp
Onions 1 chopped finely
Green Capsicum 1 sliced
Soya sauce 1 tsp
Chilly sauce 1 tsp
Pepper powder 1 tsp
Salt to taste


Take a pan. Add olive oil in it, once hot add garlic and green chillies.

Just saute for 1/2 a minutes and add onions. Sprinkle salt.

Fry for a while until onions turn light pink in colour.

Add capisicum. Saute for a while, here we don't want capsicum to fry entirely. It should me some what raw.

Add soya sauce and chilly sauce. Saute for another minute.

Then include noodles in the sauce mixture.

Mix well and add pepper powder.

Serve hot.

Saturday, April 04, 2015

Lentil and Spinach Vada ( Chana dal and palak vada)

This recipe came in good house keeping magazine long time back, i was going through my recipe book and found this recipe in a small book which came with good house keeping magazine. These vadas minus spinach (palak) is best eaten at the street vendor bandi with chopped onions and chat masala on it. Had boiled spinach in my fridge so made these with chana dal. Here goes the recipe:-


Chana dal/Lentil 1 cup soaked for 2-3 hours
Spinach/Palak 10-15 leafs boiled
Onion 1 chopped finely
Green chillies 1 chopped finely
Ginger an inch pc chopped finely
Curry leaves few
Coriander leaves few chopped finely
Cooking soda a pinch
Salt to take
Oil for deep frying


Grind chana dal into coarse mixture. Add all the other ingredients and mix it with hand.

Take a tennis ball size mixture and press it on one hand with the other hand, make small patties.

Deep fry in batches until brown colour and serve hot with any chutney of your choice

Isn't it easy and simple....