Merry Tummy

What is that one advice you will like to give to someone who is attempting to cook indian food? Most of my non indian friends love to eat indian food but they never want to or are too scared to cook indian meals in their kitchen. Reason- it’s complicated. It’s no lengthy and time consuming. Well, to all those people I will opine one thing-please buy a pressure cooker.

Pressure cooker is a simple utensil that cooks food within minutes without compromising the flavours. Today’s recipe- Rajma Massala is also cooked in pressure cooker which takes half less time to traditional style rajma massla. So lets call this recipe Quick Rajma Massla.

So rajma comes from our north India/Punjab cuisine where red kidney beans are the star ingredient. The most conventional way to serve rajma is with white rice or Rajma Chawal as we call it hindi. Honestly there is nothing better then rajma chawal on a gloomy wet day. Scoops of rajma mixed with the rice is the taste I can die for.

Red kidney beans are very hard and would take hours if you are boiling it in open pan but with pressure cooker you can do it in 5-8 minutes. Also I have used only one bowl/utensil that is cooker to make this. So no kadai/wok or extra pan; just throw everything in cooker, wait for whistles and you are good to go.

Ingredients:

1 cup red kidney beans/rajma

3 cups water

2 tablespoon oil

2 medium tomatoes

1 onion, finely chopped

2 cloves garlic, finely chopped

1 inch ginger, finely chopped

2 green chillies slited

2 cloves/laung

1 bay leaf/tej patta

1/4 teaspoon cumin/jeera

1 teaspoon coriander powder/dhaniya powder

1/2 teaspoon red chilli powder/lal mirch

1/4 teaspoon turmeric/haldi

1/4 teaspoon garam massala

Salt to taste

Coriander leaves chopped, for garnish

Method:

Soak rajma beans overnight. Next day drain the water and set the beans aside.

Heat oil in cooker. When oil gets hot add bay leaf, cloves and cumin seeds. Cook for 5 seconds. Turn the flame to low.

Add in it chopped garlic and onion. Cook till onions become pinkish-brown.

Add in chopped tomato, salt, turmeric, coriander powder, red chilli powder, garam massala and green chilli. Mix well. Add 1/2 cup water. Cook for 1 minute or till you hear your pressure cooker is just about to whistle.

Open the cooker carefully. Add in remaining water and beans. Cook on medium-low flame till 7-8 whistles.

When the pressure is released, open the cooker. Mash some beans with a spoon to get thick consistency.

Garnish with ginger and coriander leaves.

Serve hot with steamed rice.

Notes:

Instead of garam massala you can use rajma massla mix (available in Indian stores as well)

Please feel free to add more red chilli powder as per your taste

The quantity of water will depend on the size of your pressure cooker.

Some days just call for drinks.

Summer coolers.

Citrus sweet sips.

Saturday was that kind of day.

I don’t want to go on and on today so I am keeping things pretty simple.

I made us one of the best classic summer drinks and I put my own little spin on it… AND, I made it very healthier too!! YEAH!!

Watermelon Lemonade! When life gives you watermelon, make watermelon lemonade.

No extra sugar or honey, just watermelon juice, lemon juice, ice and some Indian chaat massala-oh yeah baby.

Wait, do not begin to scratch your heads yet, do not worry, you don’t need any fancy juicer for this recipe. A good old mixer/blender is just fine.

My own spin is use of chaat massala. A detailed post on chaat massala and the recipe is here. Honestly this is one easy peasy summer drink with just 4 ingridents-great for parties and get-togethers. Feel free to make this in advance; pop it up in your fridge and serve for later.

Makes:

2 tall glasses

Ingredients:

3 cups chopped watermelon

Lemon juice, adjust as per taste

1 teaspoon chaat massala+ 1 teaspoon for glass

1/2 cup ice

Method:

Put chopped watermelon in a blender. Pulse and blend till watermelon. Sieve the watermelon juice through a sieve.

Mix in lemon juice. The overall taste should be sweet and tangy. If the watermelon is very sweet then balance the quantity of lemon juice.

Finally mix in chaat massala.

Dip the rim of glass into water. Spread the remaining chaat massala on flat plate. Dip the rim of glass in the chaat massala. The rim should be coated well with chaat massala.

Put ice in the glass. Pour in the watermelon juice and serve.

Notes:

Chaat Massala is easily available in indian grocery stores.

For a fizzy drink mix in equal quantity of plain soda.

Rajasthan and Gujarat are two Indian states located in western India sharing borders with each other. I have a deep connection with both these places. While I was born and brought up in Rajasthan, I did my graduation and eventually got married to a guy from Gujarat. If you are wondering why I am talking about this then let me tell you. My idea is to talk about one dish that is equally popular in both the states.

Sev Tamatar Ki Subji or known as Sev Tameta Nu Shak in Guajarati. I have marwadi/rajasthani style sev Tamatar ki subji before but today its Gujarati way. Now what’s the difference you ask? Well, Rajasthani one is loaded with garlic and lots of chillies. Gujarati way is sour and sweet, made with jaggery (gud). Honestly I like both the ways equally-it just depends on my mood. Mostly in Gujarat this subzi served with bhakri.

Now, sev is deep fried gram/chickpea flour vermicelli. The curry is made with garlic, chopped onions, tomatoes and Indian spices to which finally sev is added. There is no hard and fast rule on how to make the curry but I would say that please add sev just before serving otherwise it will become really soggy and mushy.

So few days back I got an email when someone asked me about the consistency of the sev Tamatar ki sabzi- well, it is again a personal choice and taste. If you like runny gravy, add more water. If you like dry, reduce the water. I like it semi-thick which means you can see the water but not too much.

Which kind of sev should you use? Any kind but which is thicker then nylon sev. Best is to use Ratlami Sev or thick sev. Here is how to make Sev Tameta Nu Shak –Gujarat Way!

Ingredients:

3 medium tomatoes, chopped finely

1 medium tomato, blended

5 cloves garlic minced or grated

1 medium size onion chopped finely

2 tablespoons oil

1/2 teaspoon cumin seeds/jeera

1/4 teaspoon turmeric/haldi

1/2 teaspoon coriander powder/dhaniya

1/2 teaspoon red chilli powder (adjust as per taste)

Salt to taste

4 tablespoons grated jagery/gud (or adjust as per taste)

2 cups water

1/2 cup sev/namkeen/bhujia

2 tablespoon chopped coriander leaves

Method:

Heat 1 tablespoon oil. Add cumin, let it splutter.

Add garlic and chopped onion. Cook for 1 minute or till onion turns soft.

Add chopped tomatoes and blended tomato.

Add the spices. Mix and cook tomatoes covered till they turn soft and mushy.

Add 2 cups or water and jaggery. Let it boil for 5 minutes.

Add sev and coriander leaves. Mix and serve.

Notes:

You can add sugar as well instead of jiggery (goor). Also please adjust the sweetens as per you taste

You can use any kind of sev-bikaneri bhujia, ratlami sev, thick sev, massala sev.

Please add or reduce water as per the consistency you decide.

Add sev just before serving.

What is chutney? Chutney usually contains some mixture of spice, vegetable, and/or fruit. Chutneys may be either wet or dry, and can have a coarse to a fine texture. If you are an Indian, you will understand and know that all the snacks are accompanied with chutney. We just can’t have snacks without chutney-it is like a necessity. Serve daal pakodas (lentil fritters) to us without chutney and you will see only frowns. So be it Bombay sandwich, aloo tikki or dhokla we need chutney.

Green chutney also known as Hari Chutney (dhaniya ki chutney) and is the most preferred one. I have posted two other green chutneys before, one with raw mango (kacha aam/kairi/ambi) and lastly the one with the Indian gooseberries (amla). Today’s chutney is the mint version- made with coriander leaves, mint, green chillies and some spices.

Mint Chutney or Pudhine Ki Chutney is my most chosen one for summers. Mint and summers go hand in hand for me. The menthol (minty) cold taste is something you crave for hot days and that’s what makes this chutney even more summery and special. If you will Google the recipe for Pudhine ki chutney you will find a complicated recipe with long ingridents list like peanuts, coconut and garlic; but my recipe is a simpler one with few things.

Just handful of ingredients and this chutney gets ready in jiffy. The best way to serve (I believe) this chutney is with hot snack/meals. For instance I wouldn’t recommend this chutney for chaats or cold snacks –like bhel puri, dahi vada or sev puri. But instead it would compliment and balance a hot meal really well, think- tava pulav, veg kebab, spinach muthiya or any kind of paratha.

Ingridents:

1 cup mint leaves/pudhina

1 cup corineder leaves/dhaniya

1 inch ginger/adrak

3 green chillies/hari mirchi

1 teaspoon cumin seeds/jeera

2 tablespoons yogurt/dahi

Salt to taste

1 teaspoon lemon juice/nimbu ka ras

1/2 teaspoon black salt/kala namak

Water as needed

Method:

Wash and chop coriander leaves and mint leaves.

In blender or grinder, add coriander leaves, mint leaves, ginger, cumin, green chillies and blend.

Mix in yogurt, lemon juice, salt and black salt. Blend again. Add water if needed. The consistency should be fine.

Put in a airtight container. This will remain fine for 1 week in the fridge.

Notes:

You can add more green chillies for a spicer version.

Add salt carefully, as you are using two types of salt.

Make sure not to use any stalks/stems of mint. Stalks will make the chutney bitter.

Summer is round the corner and it is the best time to explore UK. On our Easter long weekend we planned a day trip to Cambridge. I have been to Cambridge during peak winters with my girl friends, but spring in Cambridge is just amazing.

Cambridge is a university city and the county town of Cambridgeshire, England, on the River Cam. You can reach Cambridge from London in less than 1 hour. If you will Google on what to do in Cambridge, visiting college campus will be the first thing that would come up. But I feel that there some offbeat things that you must surely do in Cambridge, so here is my list.

5 Off-Beat Things To Do In Cambridge

Punting:

Punting is Cambridge tradition, I would say. You don’t need to book it advance, right on the high street you will find many students offering punting tours. The price is between 10 pounds to 20 pounds per person depending on how busy they are. Just sit back and relax while your chauffeur punts and narrating the tales of Cambridge colleges, scientist and kings.

Canals/Bridges:

Hop on from one canal to another; from one bridge to another. See mathematical bridge (famous Einstein Bridge, the first pic below). Walk to the lanes as you cross from one canal to another. See the spring in full bloom and bed of tulips in between. Sit by the canal and enjoy the punting and boats' magical world unfolding in front of you. If the weather permits, do not forget to open up your picnic basket here.

Market Square:

When in Cambridge, do not miss this market. Monday-Sunday, 10am-4pm, you will find stalls selling a wide range of goods including: Street Food, Books, vinyl, jewellery and bags Fruit and vegetables, second hand bikes, garden plants and so much more. My tip would be to try a Venezuelan Food called Arepa. Arepa is corn meal bread (gluten free) and you can choose your own filling. We had mozzarella, tomatoes and fresh basil, topped it up with incredible tasty green sauce/chutney.

Petite Cafes:

Oh yeah, I love small, little lovely cafes in Cambridge. If eating street food is not your forte then grab yourself a cup of coffee, ice tea or ‘soup of the day’ in one of the petite cafes. My suggestion would be to visit Indigo Coffee House. Situated in narrow lanes, away from crowd lies this cafe, which has quirky feel to it and food choices range from sweet treats to hot snacks. We had Hot Chocolate, Lemon Ice Tea and Toasted Buttered Bagel.

Free Fudge:

You can not only taste the free fudge samples here but see them make it live. Fudge Kitchen is a fudge heaven. I have tasted their Raspberry Meringue and Salted Chocolate Fudge-both so amazing. After all where do you get to taste warm fudge, right? This is place, I liked it so much that I am listing it as one the thing you must do in Cambridge.

Below are some random pics that I clicked in Cambridge

Honestly I never had curd rice before; it was a year ago when I first ever tried it. My office colleague who is from Chennai introduced me to curd rice and its goodness. She explained me that curd rice is a solution to any problem-be it bad tummy days, after greasy food to just a lazy meal idea.

Yogurt or curd or dahi as we call it in hindi is one super healthy ingredient. Like all milk or dairy product curd is also rich in calcium which offers us healthy bones and teeth.Curd has ‘good bacteria’ present in it which strengthens your immune system by fighting against several microorganisms that are present in the body. Consuming curd can go a long way in maintaining a healthy heart, it reduces cholesterol levels. Lastly yogurt is great booster for healthy digestion.

Rice as we know when eaten in moderation can be a good source of carbohydrates. It also contains some amount of proteins, folic acid and phosphorus. What I like about rice the most that even little quantity of rice can make you feel full.

So, when these two ingredients curd and rice combines together to form this easy peasy south Indian dish called Curd Rice the outcome is just amazing. Every now then when I want my stomach lining to cool down from the spicy Indian food I only think about curd rice. From the time I have returned back from Dubai my health hasn’t been well, from stomach problems to toothache to headaches to feeling weak-everything is going on; it is only Curd Rice that comes to rescue.

Now, I am not from south India so may be my recipe is different. I would suggest all my non south Indian friends and followers to have curd rice once in their lifetime (if you haven’t, like me ;-). It is a perfect summer meal when you don’t want to slave yourself in the kitchen. Serve it with some pickle or chutney and a papad-just perfect.

Ingredients

1 and 1/2 cups yogurt/curd/dahi

2 cups boiled rice/chawal

5 tablespoons milk/doodh

2 tablespoon oil

1/4 teaspoon asafoetida/hing

1/2 teaspoon mustard seeds/sarso/rai

1/2 teaspoon cumin seeds/jeera

6 curry leaves/kadi patta

3 green chillies slit

2 tablespoons coriander leaves/dhaniya

Salt to taste

Method:

In a large bowl, add yogurt, milk and rice. With potato masher, mash the rice. Add salt and keep aise.

In a pan heat oil and add cumin seeds, mustard seeds and asafoetida. Let the seeds crackle.

Add in green chillies and curry leaves. Mix.

Pour the oil tempering on curd rice mixture. Give a nice stir.

Add in coriander leaves. Mix and serve.

Notes:

Never ever serve curd rice hot. It should be served at room temperature.

You can add chopped green chillies; I added whole chillies so that I can remove it easily.

You can add channa dal or urad daal in tempering as well. I kept it as simple as possible.

Some people add water instead of milk. Feel free to add water as well.

Lilva, tuar, tuver,toovar, or lilva papadi whatever else you call it. Lilva is a type of beans commonly known Pigeon Peas. I would say it’s like green peas but flat like beans. If you just put lilva in Google, the top most recipe it will give you will be Lilva Kachori. Yes Lilva kachori is very famous and its native lies in Gujarat.

Today, I have another recipe, a simple one- Aloo Lilva Subji. Potatoes and Lilva curry. Just like aloo matar (peas and potatoes) this combination is also highly addictive. You can make this curry in pressure cooker just like pressure cooker aloo matar recipe (just replace peas to lilva). Today I am sharing a Gujarat way, restaurant style version.

Most of the thali in Gujarat will have this subji. It will be bit sweet, spicy and garlicy. So this is that version- rich tomato gravy with garlic, spices and jaggery. Serve it with plain chapati or phulka or paratha.

Ingredients:

2 medium size potatoes/aloo

1 cup pigeon peas/lilva

1 large tomato/Tamatar

4 cloves garlic/lehsun

2 tablespoon tamarind pulp/imli

1 tablespoons jaggery/gud

2 tablespoons oil

Pinch asafoetida/hing

1 bay leaf/tej patta

1 teaspoon cumin seeds/jeera

1/2 teaspoon turmeric powder/haldi

1 teaspoon red chilli powder/lal mirch

1 teaspoon coriander powder/dhaniya

1/2 teaspoon garam massala

1 teaspoon dried fenugreek leaves/Kasturi methi

Salt to taste

Method:

Boil potatoes in pressure cooker. Let it cool. Chop and keep aside.

Boil lilva and keep aside.

In a blender, blend tomatoes, garlic, garam massala, red chilli powder, turmeric and coriander powder.

Heat oil in a pan. Add heeng.

Add jeera and let it crackle. Add bay leaf.

Turn the flame/heat to low. Add blended tomato mixture. Cover and cook for 10 minutes. Cook till oil separates and starts to float over.

Add 1 cup water and salt. Throw in potatoes and lilva. Cover and cook again for 5 minutes.

Add in imli pulp and gud. Mix and cover again. Cook for 2 minutes.

Garnish with kasuri methi and serve.

Notes:

I used frozen lilva. You can use fresh if you get. In the UK we get frozen lilva easily, some popular brands are cofresh, shana, ashoka and taj.

You can use lemon juice instead of tamarind/imli paste.

Feel free to substitute jaggery/gud from sugar.

Nothing is more memorable than a smell. One scent can be unexpected, momentary and fleeting, yet conjure up a childhood summer. A summer under a neem tree; a summer with comics like chacha chaudry; a summer with mangoes.

Raw mangoes, kacha aam, kairi or ambi whatever you might call it but if you are an Indian you can relate to that summer mango pickle scent-a memorable lane to your childhood. Huge sacks of raw mangoes were bought and all the ladies of the house would sit in the veranda and began to work on the pickle. Mangoes were washed, dried on an old bedsheet and finally chopped into wedges. Carefully achaar massala was mixed and later the pickle was filled into cheeni barni. Lots of sunshine, care and devotion would make that pickle, which we would relish all the year long.

Today it is also about raw mango- a sort of a pickle recipe, with the pickle spices but in a chutney form. Khati Meethi Aam ki chutney, is my all time favourite summer mango recipe. This recipe is similar to Aam or kairi ki launji (lonji, loonji) which is very popular in Bengal; mango chunks are coated into sweet and sour flavours with pickle spices.

Aam Ki Chutney is more like a jam or spread, a mashed version. Sweetness from jaggery (gud) and sourness of raw mangoes is balanced with aromatic fennel (saunf) and other basic indian spices. It is an easy peasy homemade pickle or aachaar or jam which is healthy and free of preservatives.

Serve it as a dip along with nachos, chips or plain papad. Spread it on parathas, bread or puri. It also goes well as a side with rice and daal.

Ingredients:

5 small raw mangoes/kairi

2 tablespoons oil

1 pinch asafoetida/heeng

1 tablespoon fennel seeds/saunf

1 teaspoon cumin seeds/jeera

1/2 teaspoon mustard seeds/rai

1/4 cup grated jaggery/gud/gur

Salt to taste

1/2 teaspoon red chilli powder/lal mirch

1/4 teaspoon turmeric powder

1/2 cup water

Method:

Wash mangoes. Peel the skin. Discard the seed. Cut into medium pieces and keep aside.

Heat oil in pan. When oil gets hot add heeng. Add rai and jeera. Let it crackle.

Add in haldi and water. Mix.

Add mangoes and all the remaining ingredients. Cover and cook on medium flame for 2 minutes.

After two minutes, start mashing the mango pieces with the back of a spoon.

Taste. You might need to add more jaggery (depending on sour the mangoes are).

Let it cool down. Fill it in air tight container.

Notes:

You can use sugar instead of jaggery.

This stays well in the fridge for 1 week.

If you like it like launji where mango pieces are visible (kada or akha or sabut as well call it) then cut mango pieces into wedges and do not add water. Cook it on very slow flame, covered in a non stick pan.

Chocolate is the best dessert one could have-ofcourse in moderation. Dark chocolate (70-80%) is even better. Dark chocolate is rich in antioxidants, iron and magnesium. Studies have shown that dark chocolate improves blood flow and controls high blood pressure. In my world dark chocolate is healthy, use good quality sugar free chocolate and you are good.

I have spoken previously about healthy chocolate barks and why it is a great energy snack. You can see my Roasted Nuts Chocolate Bars and Seeds Nutty Chocolate barks recipes. Today it is another way of consuming chocolate. Heart healthy, omega rich walnuts dipped in glazy dark chocolate-a guilt free snack.

One-quarter cup of walnuts, for instance, provides more than 100 percent of the daily recommended value of plant-based omega-3 fats, along with high amounts of copper, manganese, molybdenum, and biotin. That’s why it is so so so amazing to unite Dark Chocolate and Walnuts and make these.

Dark Chocolate Walnuts, is a great idea to suffice a sweet tooth without worrying about weight gain and it is so easy to make. I have seen recipes where vanilla essence, walnut oil and cocoa powder is used, but I wanted to keep it as simple as possible. Melt chocolate and coat walnuts and let it sit in the freezer. That’s it- Could not get easier than this.

Ingredients:

1 bar/100 grams dark chocolate (70-85%)

1 cup shelled walnuts

Method:

Take a baking tray or a plate. Line it with parchment paper or even kitchen foil will do.

Chop chocolate roughly. Melt it in microwave for 20 seconds. You might need to do it for more 10 seconds. Make sure that chocolate doesn’t burn and is melted properly.

Mix walnuts in melted chocolate. Coat the walnuts properly.

Spoon each walnut on the lined tray. Keep the tray in the freezer for 10 minutes.

Remove from the sheet and store it air tight container in the fridge.

Notes:

You can use milk chocolate or white chocolate too for this recipe. Or you can mix all three chocolates and use.

Same can be done with any other nuts like almonds, cashews or pistachios.

Hello Folks! Sun is shining in London and some of them are finding it too hard to digest. Have you ever come across people who complain about almost everything? Too hot, too cold, too windy, too rainy- it is nature and change is the first law of nature, so please stop complaining because the good weather or the bad-it will change. Ah! That’s my rant for today ;-)

I needed brownies today. The fact that sun is shining and it is Friday-what could have been better then brownies, right? These are Chocolate Chunk Brownies- very chewy and chocolate bits oozing around. To be honest brownies is the easiest dessert and it gets ready in a jiffy if you have all ingredients handy. And the serving options are endless- think about scoop of icecream, chocolate sauce, salted caramel sauce or just some milk or coffee.

Check other brownies recipes- Walnut Brownies | One Bowl Ultimate Chocolate Brownies |Fudge Brownies

Chocolate Chunk Brownies are like any other chocolate brownies but loaded with chunks of chocolate-yes thats right! Crusty on the outside and melted bits on the inside is absolutely enticing and takes brownies to another level.

Ingredients:

⅔ cups unsweetened cocoa powder

½ cup unsalted butter

1 cup + 2 Tablespoons sugar

1 teaspoon salt

2 large eggs

½ teaspoon baking soda

¾ cups all-purpose flour

1 tablespoon vanilla extract

1 cup coarsely chopped dark chocolate

Method:

Preheat the oven at 180C. Lightly grease 8x8 inch pan. Line it with parchment paper.

On a low heat melt butter in a pan. Once melted add sugar and cook for 1 minute.

Remove from heat and let it cool for 30 seconds. Add cocoa powder and salt. Mix.

Add vanilla essence. Mix one egg at a time and mix. The mixture should be smooth.

Add all purpose flour and baking soda. Combine the ingredients to smooth batter.

Fold in chocolate chunks.

Spread the mixture on the prepared pan and cook for 20-25 minutes. The top will be crusty and centre will be moist.

Let the brownies cool. Cut and serve.

Talk about summer flavours and the citrus lemons is the first thing to pop in my mind. Back in India we never use lemons in dessert; I became a lemon dessert enthusiast only after coming to the UK. It all started in a tiny petite cafe where I tried a lemon cake for the very first time. The secret love affair with lemony dessert grew stronger when I baked this Lemon Bundt Cake at home-perfect summers treat!

Today, let me introduce before you another lemon dessert luxury-The Coconut Collaborative's brand new dessert - Little Lemon Temptations. These perfect pots of goodness are made with coconut cream and real lemon juice for that extra zing, making for a delicious and creamy dessert.

Honestly these are just amazing and you do not need to have a sweet tooth to enjoy this tantalizing tartness of a dessert made with lemon. Look how cute they are- perfect size pots; I carried it sometimes in my office bag to help me boost my energy and uplift my mood.

Like me if you like coconut and lemons then this dessert is surely going to cheer you up. Great taste, beautiful creamy texture and health benefits of coconut. Another good news-this is dairy free, free from gluten & soya and its vegan- what else can you ask for.

If are not a lemon fan, no worries, there are so many different choices-Go grab yours.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking The Coconut Collaborative for sending Little Temptations-Lemon for review.

Oven Roasted Chickpeas. Highly addictive! Roasted in oven, this protein loaded tiny chickpeas turns into salty snack- perfect nibble or a companion for any drink.

Recently folks from Ugly Drinks sent me a box of their new range of sparking water- Triple Berry, Orange, Lime &Lemon and Tropical. Yes, you don’t see Lime & Lemon in pictures below because it went straight in my tummy ;-)

To be honest, I haven't seen any drink as genuine as Ugly Drinks. They keep it real, with no sugar, no sweetener, no calories and absolutely nothing artificial. If you like sparkling waters that have no fat or salt then you HAVE to give them a try. I tried Tropical one and I was hooked- too good to be true. Perfect flavor and clean sparkling/bubbly taste.

Talking about today’s recipe. These are very Indian in taste, spicy kick from red chilli powder and bit of tang from lemon is dangerously great. Feel free to play around with spices, you can use cumin powder, red chilli flakes and even Italian herbs.

Now some tips on how to make them crunchy:

-Do not use too much oil. It will just make them soggy and mushy.

-Use a large baking pan. Do not overcrowd the pan.

-Whether you are using canned chickpeas or freshly boiled ones, do dry chickpeas on towel properly.

-Mix the spices properly. Toss the spices and leave it on chickpeas for atleast 5 minutes (just like any marination).

Ingredients:

1 can chickpeas

2 tablespoons olive oil

1/2 teaspoon red chilli powder

Salt to taste

1 tablespoon lemon juice

Method:

Preheat the oven at 200C

Drain the chickpeas on a strainer. Wash thoroughly under running water.

Dry the chickpeas on a towel. Chickpeas should look dry and pale.

In a large mixing bowl, mix oil and salt. Toss well. Leave this for 5 minutes.

In a making pan, roast the chickpeas for 20-25 minutes. Stir the chickpeas in between to avoid burning.

Chickpeas are done when they have slight dark colour and crisp on the outside.

Throw in red chilli powder and lemon juice. Mix well so that chickpeas are coated well with spices.

Notes:

Chickpeas will be very crunchy when hot. Once it cool down it will lose its crispiness but will taste good.

Throw these chickpeas in salad or pulav for some extra crunch.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Ugly Drinks for sending cans to review.

So many festivals are around isn’t it? Last week we had Ganesh festival, before that Krishna Janmasthmi and before that Rakshabandhan. Festive spirits are in full swing in our home too. Those of you follow me on instagram would have seen my janmashthmi pooja pic- my way is to keep things simple.

Honestly, in India bringing Ganpati at home has become a status symbol. People show off their wealth in form of ganpati celebrations- how big the ganpati is; does it have any silver, gold or diamonds embellished on it? How much are they spending on prassad? So I was talking over the phone with my mom and she said that little kids of our neighbourhood have also welcomed Ganpati in our colony, its a small Ganpati statue that they got with their own pocket money and right from decoration to inviting people for sthapna and arti was done by those kids- isn’t it what festivals are about? Simple yet strong emotions and no show off.

So with other festivals approaching like Navratri, Karva Chauth and Diwali I have began cleaning the house little by little each day. Rubbish removal is a big task, what to throw and what to keep is huge dilemma for Mr. Husband. But my funda is clear-anything that I haven’t worn or used in last two years should go to charity.

So talking about festivals, one of the most common and must have food is Puri and Aloo ki Subji. I have made Palak Puri before for diwali to give it a healthy twist. Today’s post is about Ajwain Massala Puri. Poori-signifies celebration and happiness in most of the India and no big event or occasion is complete without puris- be it on birthdays, anniversaries, parties or as a prassad during festivals.

Dough of flour and salt is rolled out in small circles and then deep fried in oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. Ajwain and massala puri is great even when served with hot cup of chai. These are great travel snack as well, it says well for 2-4 days and can be relished with just pickle as well.

Ingredients:

1 and 1/2 cup wheat flour

3-4 green chillies-finely chopped

1/2 inch ginger piece/adrak-grated

2 teaspoons carom seeds/ajwain

1/4 teaspoon turmeric powder/haldi

Salt as per taste

Water as needed

Oil for frying + 2 tablespoons

Method:

Heat a pan and roast carom seeds till it becomes fragrant.

In a mixing bowl add flour, turmeric powder, salt, 2 tablespoons oil, carom seeds, green chillies and ginger. Mix and add water slowly to form the dough. Dough should be firm.

Let the dough rest for 10 minutes. After that, punch the dough for another 1 minute.

Heat oil in a kadai/wok. On a dusted work surface, make medium sized pooris, neither thin nor thick and fry them in hot oil. Drain the pooris on paper napkins to remove excess oil.

Notes:

The puri dough is tight compared to the dough for parathas or rotis.

You can also add sesame seeds (til) in the dough.

Serving suggestions:

Puris goes well with almost all dry curries.

To make the Punjabi thali serve it with paneer butter massala, aloo chole, dal makhani and green chilli pickle.

For rajasthani thali pair it with mangodi mutter, aloo pyaz ki subji, marwadi lehsun ki chutney and marwadi Bharwa Bhindi.

For gujarati thali, serve it with aloo tamatar nu shaak, gobi mutter, khamman dhokla and keri nu ras.

I have a funny story to share today. Now, back in India we always knew Bhindi is called as Lady Finger-that is what we were taught in schools-right? After coming to the UK, one day I asked a grocery vendor if he has got some lady fingers in his shop. He quickly went inside and got me a pack of finger cakes (also known as finger sponges, mainly used in tiramisu). I was shocked and embarrassed at the same time, I did not know how to react at all, and thus I purchased that cake pack :-). I came back home and quickly searched on internet-it was then I came to know that bindhi is actually known as Okra ;)

From simple stir fried okra subji to exotic Bhindi Do Pyaza you can do so much with this humble vegetable. I have made oven roasted Bhindialso and if you fancy something marwadi then check Bharwa (stuffed) Bhindirecipe. Today, I gave okra a pickled taste.

Achari Bhindi Pyaz is robust of flavours. Easy but would give an impression that you have taken lot of efforts. Achari massala is dry roasted spice powder made by grinding the spices that are used in making pickle. Then, you need to use mustard oil (sarso ka tel) to bring that sour and authentic achari taste. I have seen people using yogurt (dahi/curd) in this recipe but I feel that it makes it very mushy and I personally don’t recommend it.

For me, Achari Bhindi Pyaz should be dry, coated with pickle massala and should have a bit of tanginess in the end. This is surely a crowd pleaser recipe.

Ingredients:

For Achari Massala

1/2 teaspoon fenurgreek seeds/methi dana

1/2 teaspoon fennel seeds/saunf

1/2 teaspoon coriander seeds/dhaniya

1/2 teaspoon onion seeds/kalonji

1/4 teaspoon mustard seeds/rai

For Subji

250 grams okra/Bhindi

2 onions/pyaz

1-2 green chillies

2 tablespoons mustard oil/sarso tel

Salt to taste

1/4 teaspoon turmeric/haldi

1/2 teaspoon coriander powder/dhaniya powder

1/4 teaspoon red chilli powder/lal mirchi

1/2 teaspoon dry mango powder/amchur

Method:

For Achari Massala

On a low flame dry roast the ingredients till you smell good aroma. Approximately it takes 5-8 minutes.

For Subji

Chop Bhindi and pyaz lengthwise.

Heat oil in a kadai. When oil gets hot, add bhindi and pyaz.

Reduce the heat to low. Mix in salt and turmeric. Cover and let it cook for 8-10 minutes or till bhindi is half done.

Add in 1/2 teaspoon achari massala, coriander powder, red chilli powder and green chillies. Cover and cook again for 5 minutes.

Add in amchur powder. Mix. Cover and turn off the flame/heat.

Serve.

Notes:

Recently when my parents visited us my mother got me homemade achari massala and I used the same in this recipe. If you want a quick fix then I highly recommend using MDH Achari Massla which is easily available in Indian grocery stores.

Feel free to use some other oil as well, but mustard oil does bring the authentic pickle taste.

Make sure that okras are washed and dried well before using.

(This post has been updated with new pictures)

Read somewhere that the best things in life are free. A smile, sleep, hugs, kisses, laughter, family, memories- all these are at no cost. Isn't it priceless when a stranger smile at you in the train; or your husband hugs you when you are sad; or a child kisses a mother....nothing beats these emotions-correct?

It is good to be busy, to make excellent use of time but it is also imperative to spare a little time for the best free things :-) Same goes in cooking as well. When you walk through memory lane of your mother’s kitchen, what is that you remember? Did she always cook some exotic panner dish for you? Did she always use oven? May be yes, may be no. But I am sure most of the Indian mothers made simple basic things and we enjoyed it and now miss it the most.

Simple bhindi ki subji after a tough day at school; or sukha aloo in tiffin; or plainmango picklerolled in parathas ...are the best.Aloo ka parathas or poha was all we needed for Sunday breakfast while watching Mogli or Malgudi Days on TV. Do you also believe that real pleasure of enjoying food is in eating simple meals? If yes, then today’s post will surly make you happy. I bring before you the most common and straightforward dish- Aloo Tamatar Ki Subji.

Aloo Tamatar Ki Subji (Potatoes Tomatoes Curry) which is paired with Puri (fried bread) or kachori (Stuffed fried bread) needs no introduction. People from Rajasthan, Bhiar and UP will surely know what I am talking about. The classic combination of potatoes and tomatoes with loads of massala when served with puri or kachori is a pure bliss- or simplicity at its best. Rain or shine, cold or hot days this paring can never go old or fade- will always stay- from generations to generations.

Compose this in your kitchen and recollect all the memories.

Ingredients:

4 medium size- boiled and diced- Potatoes/Aloo

3 medium size- chopped- Tomatoes/Tamatar

2- Green chilles/Hari Mirch

1 inch piece- grated- Ginger/Adrak

2 tablespoon Oil/Tel

1/4 teaspoon Asafoetida/Hing

1/2 teaspoon Cumin seeds/Jeera

1/2 teaspoon Mustard Seeds/Rai
1 bay leaf/Tej Patta
1 teaspoon kasturi methi

1/4 teaspoon Turmeric Powder/Haldi

1 teaspoon Coriander Powder/Dhaniya

1/2 teaspoon Red Chilli Powder/Lal Mirch

1/2 teaspoon Lemon Juice

2 tablespoon Coriander leaves/Dhaniya

1/4 teaspoon Garam Masala Powder

Salt to taste

Method:

Heat oil in kadai/wok and add mustard, bay leaf, cumin and asafoetida. Let the seeds splutter. Add slit green chillies, kasturi methi and grated ginger.

Mix turmeric, coriander powder, red chilli powder, garam massala, salt with 4 tablespoon of water and make a paste.

Mix chopped tomatoes in the kadai and add the above spice paste. Mix well and let tomatoes cooked covered. Cook till tomatoes are mushy and soft.

Add 4 cups of water and potatoes. Mix well and let it boil covered for 10 minutes.

Finally mix in lemon juice and coriander leaves.

Serve hot with Puri or Kachori.

Notes:

Adjust red chilli powder and garam massala as per your taste.

This is best when served with puri or kachori.

If in hurry, blend all the dry spices with tomatoes, ginger and green chillies.

From Navratri garba beats to preparations for Diwali-the festive mood is in full swing. I have started to clean the house, prepare the diyas and think about what should be the food menu for three days of diwali. In all this planning I forgot to think about Karva Chauth- another Indian festival wherein the married ladies fast from sunrise to moonrise for the long life and prosperity of her husband.

These festivals add a bit of sparkle and fun to the otherwise daily routine. As always an indain sweet is a must in the end and this time I decided to put together Chawal Ki Kheer. Chawal Ki Kheer is like rice pudding made by boiling the milk on low heat, which is then thickened by rice and sweetened with sugar or goor (jaggery).

To be honest I find indian sweets very complicated sometimes; most of sweets like jalebi, gulab jamun or barfi asks for sugar syrup and I just can’t craft a good sugar syrup (chasni)-I just don’t understand the art of one thread or two thread consistency syrup. So for people like me I believe Kheer is a saviour. Kheer can be made with very basic ingredients and is very easy to prepare. Another variation of kheer that is very popular is Seviyan Ki Kheer.

Here are some tips on how to make a good Chaval Ki Kheer-

Use good quality full fat milk. Boil the milk on low heat in a heavy bottom utensil.
Always pre-soak the rice for atleast an hour. Do not use thick or fat rice. I recommend basmati rice.
Before adding the rice to the milk, break the rice with your hand, like crumble the rice.
Use saffron (kesar) as it brings beautiful colour to otherwise pale white kheer.
Keep stirring the kheer, it will help it to thicken and also avoid burning.

Ingredients:

4 cups milk

1/4 cup rice (soaked in water for one hour)

2 green cardamom/elaychi

3-4 threads of saffron/kesar

Sugar to taste

Method:

Take a heavy bottom pan and boil the milk on low heat.

In the meantime strain the water from soaked rice and crumble the rice. Rice should be broken into small pieces.

Add the broken rice to boiling milk. Keep stirring the milk in between. Keep boiling the milk till the rice is cooked and milk is reduced to half quantity.

Then add sugar, cardamom and saffron. Let it boil for 1-2 minutes.

Serve.

Notes:

Everyone have their own sweet taste preference, that’s why I said sugar to taste :-)

You can add gud/goor/jaggery as well instead of sugar.

If you like coconut, feel free to add grated coconut as well.

Kheer can be served hot or cold-again totally depends on an individual’s taste.
I mixed 2-3 threads of saffron 2 tablespoons of warm milk and used it as garnish (the yellow liquid on the kheer in the pictures).

Aloo Ki Subji will be one dish that is popular in every household of India. However every state has got its own way of cooking it and serving it with. It’s served humbly with paratha or roti; served as a side with rice and dal. It is also paired with puri and batura, but the most royal match is when it is dished up with Kachori.

Those of you dont know, Aloo Ki Subji and Kachori combination is very popular in UP (Uttar Pradesh). From Ganga ghats in Banaras to Krishna’s home in Mathura to temples in Rishikesh and Haridwar this meal has stolen many hearts. It is a wholesome vegetarian meal, mostly served as breakfast or brunch near the temples and pooja places as a street food.

The simplicity and filling attributes make this dish very popular. Spicy and yet modest aloo ki subji is served with Urad Daal Stuffed Kachori. What makes it filling and perfect for breakfast are two things. a)Urad daal is heavy to digest, so you feel full very quickly. b) The kachori is made with maida (all purpose flour) and is deep fried. These two features make it so perfect for brunch as well.

What is kachori? Kachori is like puri but stuffed. The kachori we are talking here is different from Rajasthani Kachori also called as club kachori. Kachori in rajasthan are smaller and puffed up-served with chutney or as a chaat with dahi (yogurt) and meethi chutney. Howeverthese UP vali kachori are flat kachoris and are stuffed with urad dal instead of moong dal.

Aloo ki subji is also called as Mathura Ke Dubki Vale Aloo, Haridwar Ke Rassewale Aloo, Banerasi/Benarsi Aloo. Same way the kachori is called as Khasta Kachori, Kasta Bedvi Kachori.

Ingredients:

For Dough

1 cup all purpose flour/maida

2 tablespoons semolina/suji

Salt to taste

1/2 teaspoon baking soda

4 tablespoons oil

Water as needed

More oil for frying

For Stuffing

1 tablespoon oil

Pinch asafoetida/heeng

1/2 cup white lenthils/urad daal

1 green chilli chopped

1/4 teaspoon cumin seeds/jeera

1/4 teaspoon fennel seeds/saunf

1/4 teaspoon coriander seeds/sabut dhaniya

1 teaspoon grated ginger/adrak

1 tablespoons coriander leaves chopped

1/4 teaspoon garam massala powder

1/2 teaspoon coriander powder/dhaniya powder

1/4 teaspoon turmeric powder/haldi

1/4 teaspoon red chilli powder/lal mirchi

Salt to taste

1/4 teaspoon black salt/kala namak

Method:

For dough-

Mix all the ingredients listed under dough category. Mix slowly water and start to form smooth dough. Let it rest for 30 minutes.

For stuffing-

Soak the dal for atleast 3 hours in the water. Then drain the water, wash the dal and keep aside.

Grind the dal coarsely with saunf and coriander seeds.

Heat oil in a pan. Add in it jeera, heeng. Let it crackle. Mix in turmeric, red chilli powder, coriander powder, green chilli, adrak, garam massala and coriander powder. Mix for 10 seconds.

Mix this above massala mix in grinded dal. Mix well.

Mix in salt, black salt and coriander leaves.

Assembly-

Take a lemon sized ball of the dough, roll it out a bit. In the centre add in 2 teaspoon of stuffing. Take the edges of the rolled out dough and seal the edges.

With the roller pin (belan) flatten the stuffed ball.

Heat oil in wok, when hot, throw one kachori at a time. With the help of a spatula apply bit pressure and try to puff it. Flip and cook on the other side as well.

When you see it has become red. Serve.

Notes:

Feel free to use whole wheat flour/atta as well.

You can make moong (yellow mung) dal kachoris same way. Moong daal is bit lighter to digest.

Fry the kachori on mdeuim heat.

Achari recipes are becoming very popular these days. Almost every Indian restaurant will have some achari dishes in the menu. Honestly it is a great way to bring twist to plain old simple recipes. Achari taste is robust of flavours. Easy but would give an impression that you have taken lot of efforts.

Achari or pickled spices are the mix of mustard seeds (rai), fenugreek seeds (methi), nigella seeds (kalonji) and fennel seeds (saunf). These spices are not hot or spicy infact they are bitter in taste and have very strong aroma. You need to dry roast these spices and then use it, this then helps to give curry a very unique and piquant taste. I like to grind the roasted spices into fine powder, but you can use whole or coarse powder as well.

Today I have made Achari Paneer, it is a dry (suki) vegetarian side dish with indian breads such as puri, paratha or chapati and goes well with rice and daal as well. Don’t let ingredients list intermediate you, this curry is indeed easy and worth all the steps.

More Achari Recipes:-

How to make Achari Paneer

Ingredients:

(For Achari Massala)

1 whole red chilli

1/2 teaspoon mustard seeds/rai

1/2 teaspoon fenugreek seeds/methi dana

1/2 teaspoon fennel seeds/saunf

1/2 teaspoon nigela seeds/kalonji

1/2 teaspoon cumin seeds/jeera

(For Gravy)

1 ½ cups paneer

1 onion medium size chopped finely

1 tablespoon ginger garlic paste

3 tablespoons yogurt/dahi

2 tomatoes

1 teaspoon red chilli powder (adjust as per taste)

1/2 teaspoon turmeric powder/haldi

1/2 teaspoon coriander powder/dhaniya

2 tablespoons oil + 1 tablespoon

Salt to taste

Coriander leaves to garnish
Kasturi Methi to garnish (optional)

Method:

Take all the ingredients listed in Achari spices and dry roast in the pan on very slow flame/heat. Let it cool down and grind into fine-corase powder.

Heat 1 tablespoon oil in a pan. Add the paneer and fry it. Make sure that paneer turns golden on all sides. Set the paneer aside.

Heat the remaining oil. Add ginger garlic paste. Sauté for one minute.

Add chopped onions. Saute for one minute or till onions are cooked properly.

Add chopped tomatoes. Throw in salt, turmeric, coriander powder and red chilli powder. Cover and cook till massala is cooked and tomatoes turned soft.

Take yogurt in a separate bowl. Mix in Achari massala. Whisk properly.

Slowly mix the yogurt mix into tomatoes gravy. Stir continuously for 1 minute.

Throw in paneer. Mix. Cover and cook till massla is well coated on paneer.

Garnish with kasthuri methi and coriander leaves.

Zero oil Moong Beans Sprouts Subji. Yes zero oil. I have been eating sprouts subji this way for as far as I can remember. I am a huge sucker of sprouts, any lentil or legumes I love sprouting them. I used to buy a box of sprouts from supermarket but now I grow sprouts myself and I am very proud of it J I have a detailed post on How To Grow Sprouts already, do check it out.

Coming to today’s post, it is a peaceful dish. Yes peaceful because it is very plain, simple and uncomplicated recipe. Not overloaded with oil or spices-just good old way of simple food. Sprouts are very good for health, and are rich in many nutrients like vitamin A, K and E; great source of antioxidants and fibre too. Whenever I eat such healthy things I try not to lose its nutrients and stick to simple cooking. So that’s why easy peasy Zero oil Mung Beans Sprouts Subji.

More sprouts recipes:

Sprouts Dosa

Sprouts Paratha

Ingredients:

1 cup green moong sprouts

1 tomato

¼ teaspoon turmeric powder

¼ teaspoon red chilli powder

1 tablespoon lemon juice

2 cups water

Salt to taste

Method:

Heat a pressure cooker. Add in chopped tomatoes, red chilli powder, turmeric powder and salt. Mix.

Add in sprouts and water.

Cover and cook till pressure cooker blows one whistle.

Once the pressure is released, mix in lemon juice.

Serve hot.

Notes:

You can add or reduce water based on what consistency you like the curry to be.

If you like it spicy, add more red chilli powder.

Again, it is a very simple recipe, so pair it with phulka or chapatti.

School time is the best time of our lives, ofcourse we realise that once we are in college. One of the fondest memories of school days-sharing tiffin boxes. We used to get 30 minutes recess and it was all about chit-chats and food. Tiffin box was always a surprise, and my mother made sure that every time it was a happy one.

We (my brother and myself) never got bread butter or jam butter in our tiffin box, it was always about paratha subji as mother believed that only paratha subji can suffice our hunger and give all the good energy for school. It was mostly plain paratha with any sukhi (dry) subji- aloo ki subji, pata gobi ki subji, gobi matar and beans subji.

Of all these options, I treasured and enjoyed most Bhindi Ki Subji, Okra Stir Fry and you can also call it as Massala Bhindhi. So the other day I was asking my mom over the phone about why Tiffin Wali Bhindi was so good and what special ingredient did she put in it? She replied-kuch bhi nahi (nothing). The simplicity of the subji makes it extraordinary. No onion, no ginger, no garlic, no garam massala- just 3 spices and get ready in jiffy.

This is tiffin wali subji, means it is ideal for packing it in your kids’ lunchbox or your husband’s tiffin. So, give makeover of dishes some rest and try this easy peasy full of flavours, good old style Tiffin Vali Bhindi a try.

Ingredients:

2 cups chopped okra/lady finger/bhindi

2 tablespoons oil

¼ teaspoon turmeric powder/haldi

½ teaspoon red chilli powder/lal mirchi

1teaspoon coriander powder/dhaniya

Salt to taste

1 tablespoon lemon juice

Method:

Heat oil in a kadai. When oil gets hot reduce the flame/heat to low.

Throw okra, turmeric powder and salt. Give a quick mix. Cover and cook till okra is half cooked.

Open the lid and add red chilli powder and coriander powder. Cover and cook again for 1 minute.

When okra is cooked completely mix in lime juice.

Serve.

Notes:

It is very important that you wash okra well. Make sure it is completely dry before you chop it and cook it. If the okra is not dry it will become mushy.
You can use amchur powder (dry mango powder) or dahi (yogurt/curd) instead of lemon juice.

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