Gobhi Matar ka Keema

Grated cauliflower cooked with green peas,tomato and mild spices

Most of us love the beautiful,delicious and versatile vegetable-cauliflower and is also a favourite veggie of my family.I often make stir fries,curries and parathas with cauliflower.

This quick and easy gobhi matar ka keema is my favourite and the left over can be used to make sandwiches or by adding little gram flour or bread crumbs,delicious gobhi cutlets or koftas can be made.

If you love cauliflower then do try these recipes-

• Malai gobhi
• Gobhi matar ki subzi
• Dahi wali gobhi
• Khasta gobhi
• Gobhi paratha

Prep time-15 min
Cooking time-25 min
Difficulty level-medium
Spice level-medium hot
Cuisine- Indian
Type-side
Serve-6

INGREDIENTS-

• Cauliflower/phool gobhi  -500 gms
• Green peas/matar ,boiled -3/4 cup
• Tomato,chopped -250 gms(4 medium)
• Green chili,chopped -1.5 tsp
• Ginger, grated - 1.5 tsp
• Yoghurt - 1.5 tbsp
• Lemon juice - 1 tsp (optional)
• Chili powder -2 tsp
• Turmeric /haldi -3/4 tsp
• Garam masala -3/4 tsp
• Kasoori methi -1 tsp
• Salt -to taste
• Cumin seeds/jeera - 1tsp 
• Asafoetida /hing-1/4 tsp
• Cloves/laung -2 
• Cooking oil -3 tbsp+3 tbsp

PROCEDURE-

1. Wash and soak cauliflower florets in turmeric water for 10 minutes.
2. Wash and wipe well to remove the moisture and then grate coarsely or shred finely.
3. In a heavy pan and add 3 tbsp oil or ghee,when become warm then add cumin seeds.
4. When cumin become golden then add the grated cauliflower and mix.
5. Now stir fry grated cauliflower on medium flame till become pink and get slightly cooked.(6-8 minutes)
6. Remove the stir fried cauliflower from the pan and keep aside.
7. In the same pan add 3 tbsp oil,when become warm add grated ginger,asafoetida,cloves and green chilies and saute for few seconds.
8. Add chopped tomatoes and salt,cover and cook till tomato become soft.
9. Now add kasoori methi,turmeric and chili powder and saute till oil start seperating from the tomato puree,
10. Add yoghurt and garam masala and mix well.
11. Add cauliflower and boiled peas in the tomato masala and mix well,now cover the pan and cook on low flame for approx 5 -8 minutes or till cooked well but remain crisp(take care not to over cook it,otherwise it will look like a mash.)
12. Now add fresh coriander and lemon juice and mix gently

Serving suggestions-serve as a side dish with any Indian bread or rice or use as a sandwich filling.

Kachchi Haldi Ki Subzi

Fresh turmeric and yogurt curry - a winter specialty from Rajasthan

Turmeric /haldi have numerous health benefits.From thousands of years Its used in India  for its health properties and to give colour to the food. It is a very good source of antioxidants and have anti-inflammatory benefits.It also improve brain function and lower the risks of brain diseases, cancer and heart diseases. It also cure and prevent Alzheimer's disease.helps the patients of arthritis as it has  inflammatory properties, not only this but recent studies shows that it also works as a antidepressant.

So its a miracle herb to cure many diseases and is very easily available on a reasonable low price.In western countries they didn't use turmeric in their food so after the recent research about turmerics health benefits, turmeric capsules have become very popular their.

In India we use turmeric on daily basic in our food but during winters fresh raw turmeric is very easily available in the market so its a good ides to use the seasonal fresh turmeric. Kachchi haldi looks like yellow ginger.This kachchi haldi ki subzi is easy to make and taste good.

As turmeric is quite dry and hot in nature so a good amount of ghee and curd should be added to balance the heat and dry nature of haldi.This is a Rajasthani specialty and often made on special and festive occasion in winters
This subzi should be taken in moderation like a pickle or chutney.

Prep time-10 min
Cooking time-12 min
Difficulty level-easy
Spice level-medium
Cuisine-North Indian
Type-side,pickle

INGREDIENTS-

• Fresh turmeric /kachchi haldi -170 gms
• Ghee/clarified butter- 4.5 tbsp
• Cumin seeds / jeera- 1tsp
• Chili powder/lal mirch- 3/4 tsp
• Salt-to taste
• Yogurt/dahi- 1 cup

PROCEDURE-

1. Scrape fresh turmeric with a knife to remove the skin.
2. Grate with a thick grater or chop in a electric chopper.
3. Heat ghee in a heavy bottom pan.
4. Add cumin and when it become golden then add the turmeric.
5. Saute on medium heat for about 5 minutes.
6. Add beaten yogurt,salt and chili powder.
7. Keep stirring till it start to thicken.
8. When ghee start floating on top of the subzi then remove from heat.
9. Stays well for a fortnight.

Serving suggestions- Serve a tsp of turmeric subzi with your daily meals.Goes well with rice or any bread.

NOTE-

1. You can also add 1/4 cup of boiled peas at step 6.
2. The consistency of curry can be semi thick to dry,depends on your preference.

Kela Methi Nu Shaak

Mildly spiced banana and fresh fenugreek stir fry

Fresh fenugreek is available in abundance in winters.Its a good source of Iron,Vit K, roughage, nicotinic acid and protein so very good to include in your daily diet in different forms.we make different recipes with fresh methi and the most popular is Methi aloo subzi and Methi Thepla

This kela methi nu shaak is a typical Gujarati specialty its quick and easy to make and taste so good .It have all the taste-sweet from banana,bitter from methi,hot from the chilies and sour from lemon juice.
You have to make it just before serving and then it taste best. Best served with with bajra roti and aloo shaak.

Prep time-5 min
Cooking time-5 min
Difficulty level-easy
Spice level-mild hot
Cuisine-Indian,Gujarati
Type-side,curry
Serve-2

INGREDIENTS-

• Ripe banana -3
• Fresh fenugreek,chopped /methi- 1.5 cup
• Green chili,chopped -1.5 tsp 
• Ginger chopped -1/2 tsp
• Lemon juice - 2 tsp
• Sugar - 1 tsp
• Salt - to taste
• Turmeric -1/4 tsp
• Chili powder- 1/2 tsp
• Garam masala -pinch of
• Cooking oil - 2.5 tbsp
• Cumin seeds- 1/2 tsp
• Asafoetida- pinch of

PROCEDURE-

1. Pick tender  leaves of methi and wash them well and chop finely.
2. Peel and slice banana in medium thick roundels and keep aside.
3. Heat oil in a pan and add cumin and carom seeds.
4. Then add chopped green chilies and asafoetida and stir till cumin become golden in color.
5. Now add chopped fenugreek leaves and 3 tbsp of water.
6. Cover the pan and cook till leaves get cooked.
7. Now add sugar,salt,chili powder ,garam masala and lemon juice in banana slices
8. Add turmeric powder in the pan and stir to mix.
9. Now add banana slices in the pan and stir gently.
10. Cook for few seconds or for a minute.
11. Serve hot with bajra or wheat roti.

Urad Daal ki Khasta Kachori (Bedvi) / Deep fried Lentil Shells

Urad Daal Kachori /Spicy Lentil Puffs) -Specialty from the state of Uttar Pradesh and Rajasthan


Kachoris with Pumpkins and Potatoes is to Uttar Pradesh, what Misal Pav is to Mumbai, Aloo Parathas and Lassi to Punjab and Sambhar and Idli to Chennai. The essential heavy and hearty breakfast!

Kachoris are mainly made with refined flour. A Spicy stuffing of lentils or vegetables are stuffed in the small portion of dough and rolled into medium thick disc and then deep fried in hot oil.Urad daal kachori is very popular in the state of Uttar Pradesh and Rajasthan. Urad daal/white lentil is soaked and coarsly ground and then a mix of different spices are added in the filling. This crisp and delicious kachori is best served with special-Mathura ke dubki waley aloo ki subzi and khatti methi kaddu ki subzi

I have also posted -

• Aloo ki khasta kachori
• Moong daal khasta kachori
• Corn kachori
• Moong sprout kachori

Prep time-15 min
cooking time-15 min
Difficulty level-medium
spice level-medium
cuisine-North Indian
type-snack

INGREDIENTS 

For the shells:

• Refined Flour /Maida - 250 gms
• Semolina /Sooji - 2tblsp
• Salt - 1 tsp
• Cooking oil - 50ml

For the Stuffing:

• White lentil/Urad daal(white) - 1/2 cup
• Fennel seeds /saunf ,Crushed - 2 tblsp
• Chilli Powder/lal mirch - 2 tsp
• Green Chillies /hari mirch- 2
• Ginger grated  /adrak- 1 tsp
• Garam Masala - 1/2 tsp
• Asafoetida /hing- 1/2 tsp
• Coriander Powder /dhaniya- 2 tsp
• Baking soda - 1/4 tsp
• Oil - 1 tsp

PROCEDURE :  

1. Take the refined flour and semolina in a bowl, add salt and refined oil, mix well 
2. Add water to make a soft dough and keep aside.
3. Wash and soak urad daal for 4 hours, then drain and wash well.
4. Coarsely grind the urad daal, fennel, chopped green chillies and ginger in a mixer .
5. Take this mix in a bowl and add red chill powder, coriander powder, asafoetida, 1 t.s oil and mix well (it will look like the picture on the right).
6. Add soda bi carbonate to this mixture just before you start making kachoris .*
7. Take a small walnut sized ball of the dough, flatten it and stuff 1 tsp mixture in it and seal the edges.
8. Roll it a bit to make a  thick kachori (about the size of a small waffle).
9. Heat oil in wok,  Then add the kachoris to the oil, and turn down the flame to medium. Every few seconds, flip the kachoris so that they are cooked form both the sides. Fry till both sides are brown and crispy and the kachori is puffed completely.**

NOTE-

1-*Soda bi carbonate is added to ensure that  all the kachoris puff up well.

2- * *If you put the kachoris in hot oil and if it puffs up before turning the side, chances are that the daal masala will stick only to one side of the kachori,but if you turn it over once in the oil, before it starts puffing, then the masala will be on both the sides.

Pineapple Upside Down Cake -Eggless

Pineapple cake with the topping of caramelized sugar and pineapple slices

I have started baking after a long break. I often used to bake cakes for my children, but now  they are grown up and started avoiding sugar and fat loaded goodies so I don't feel like baking anything just for the two of us....why? Perhaps baking, for me, is associated with kids only :). 
But this pineapple upside down cake is still there favorite so I try to make it on some special occasions.This pineapple cake is easy to make and assemble as its don't need any icing to decorate it and still looks tempting and taste awesome.I have added some finely chopped pineapple pieces in the batter but this is optional you can add or skip it according to your taste preference.
Be careful while caramelizing the sugar ,if you overdo it then it will burn and ruin the taste so give a nice golden colour and spread it in the pan,always prefer to use a nonstick pan to make this cake.
For more eggless bakes on my blog check- here

          

Prep time-10 min
Cooking time-45 min
Difficulty level-medium
Cuisine-International
Type-bake,dessert

 INGREDIENTS-

• Refined flour(maida)-250 gm
• Condensed milk -1 tin (400 ml)
• Butter - 125 gm
• Sugar - 6 tsp
• Pineapple slices - 10
• Club soda -    1 bottle
• Baking powder -1 tsp
• Baking soda - 1 tsp
• Salt  -a pinch of.
• Yellow food colour - 1/2 tsp
• Pineapple essence-  1/2 tsp
• Glazed or fresh cherry - 6

PROCEDURE-

1. Take sugar in a nonstick pan and caramelize it on medium flame (cook, stirring constantly with a wooden spoon,until sugar dissolves and turn into a golden brown syrup like honey).
2. Immediately remove from heat and pour in the baking dish to coat the base evenly.it may not cover the whole bottom now,but will melt and spread while cooking.
3. Now arrange pineapple slices over it,and put cherry or walnut pieces in between the pineapple slices.
4. Mix refined flour,salt, baking powder and baking soda and sieve twice.
5. Take a mixing bowl and add melted butter(on room temperature),essence, colour and condensed milk and mix well.
6. Chop 4 pineapple slices into small pieces and mix in the butter and milk mixture (A)
7. Now add 2 tbls flour mixture in the mixture A,mix well
8. Now add 2 tbls of soda water and mix it and keep repeating this process(step7 and 8)i.e-add some flour mixture then add some soda water then flour ,then soda water ,dont add all together. keep repeating untill you finished the flour mixture.
9. Don't mix the full can of soda water.you need approx. half can of drinking soda
10. The mixture should be of dropping consistency (slightly thicker then the pakora batter)
11. Bake in a preheated oven at 170 degree C  for 40-45 minutes.Place the cake in the center rack with both rod on.
12. Check with a tooth pick insert it in the center, if cake is done perfectly then  it comes out clean .
13. When done,remove from the oven and cool off  for 10 minutes.
14. Run a sharp knife around the edges and then invert the cake onto your serving plate.
15. Don't allow the cake to be in the baking tin for more then 5-10 minutes,otherwise the caramel become hard again and the pineapple topping will stick to the pan .

Moong Daal Pakora / Bhajiya

Crispy fried nuggets made with yellow lentil, fresh fenugreek and potatoes

During winter season we all  like to have hot and crispy snacks .This daal ka bhajiya or Vati daal na Bhajiya is a easy and popular snack in North India.These lentil  fritters are called as vadas in Southern India and in North India they as popular as bhajiya or pakoras. 

Yellow lentil or moong daal is soaked and ground and then few spices ,fresh chopped fenugreek leaves and potatoes are added in it and then small nuggets are dropped in hot oil and fried to make golden crisp pakoras /vadas .

You can also make these pakoras without fenugreek leaves if not available easily,and can also use chilkewali moong daal(split moong daal with skin) instead of yellow moong daal or use half of each daal.

I have also posted a different version of Moong daal pakora which is a popular snack /street food of Delhi- Ram ladoo /Pakora chat

Prep time-15 min
Cooking time-15 min
Difficulty level-easy
Cuisine-Indian
Type-snack
Serve-4

INGREDIENTS-

• Yellow lentil /moong daal- 3/4 cup
• Potato,boiled - 2 small
• Fresh fenugreek/methi , chopped-3/4 cup
• Green chilies, chopped- 2 tsp
• Chili powder/Mirch- 1 tsp
• Salt- to taste
• Asafoetida /Hing- 1/3 tsp
• Cumin seeds /Jeera- 3/4 tsp
• Cooking oil- to deep fry
• Coriander seeds/Dhaniya, crushed- 1.5 tsp

PROCEDURE-

1. Wash and soak moong daal for about 3 hours.
2. Grind daal to make a smooth and thick paste(no need to add extra water)
3. Peel and chop boiled potato into small pieces (like we chop to add in poha).
4. Wash and finely chop methi leaves  and coarsely crush coriander seeds in mortar and pastle.
5. Take ground moong daal paste in a bowl and whisk well.
6. Now add all the spices and methi leaves and mix well.
7. Then add chopped potatoes and mix gently.
8. Heat oil in a deep and wide pan to deep fry.
9. Drop small portions of lentil mixture in the oil with the help of your fingers or with a small spoon.
10. Deep fry on medium heat till golden in colour.
11. Drain on a paper napkin when done.
12. Serve hot.

Serving suggestions-serve hot with green chutney,tamarind chutney or ketchup.

Gobhi,Gajar aur Shalgum ka Achar / Punjabi Mix Vegetable Pickle

A very popular and delicious seasonal mix vegetable pickle of Delhi and Punjab(India)

This pickle is a specialty from Punjab,a must have pickle during winter  as these vegetables are easily available during this season.I always make this pickle in the starting  of winters and enjoy with  all the stuffed parathas which we usually make during winters ,it taste great with paratha ,poori and rice and daal combo too.

The main vegetables used to make this pickle are carrot,cauliflower and turnips .I have used them in equal preparation but you can adjust the ratio according to your choice or can use any two vegetables instead of three but in authentic pickle these three are must.

The recipe is quit easy to make but you have to be careful in few things.First and foremost is to dry the extra moisture from the vegetable by sun drying them on a cloth for a day.The jaggary should be just melted in vinegar ,don't overcook it as it may alter the taste.
It taste best when its fresh so try to make in small batches.

Prep time-15 min
Cooking time-10 min
Difficulty level-medium
Cuisine-North,Punjab
Type- Pickle, side

INGREDIENTS-

• Cauliflower-500 gm
• Turnip-500 gm
• Carrots-500gm
• White vinegar-400 ml
• Asafoetida-1/2 t.s
• Jaggery-300 gms
• Turmeric-1 tsp
• Chilli powder-4 tbsp
• Ginger-150 gm
• Salt-4 tbsp
• Fenugreek seeds-2 tbls
• Fennel seeds-2 tbls
• Mustard-2 tbls
• Mustard oil-600 ml *
• Whole garam masala-4 tbls *

 PROCEDURE-

1. Seperate the florets from cauliflower and peel and chop turnip and carrots in baton shape.*
2. Grind garam masala,fenugreek ,fennel and mustard seeds coarsely,and peel and grate the ginger.
3. Boil enough water in a pan,add 1 tbls salt add cauliflower florets and boil for a minute ,
4. Now add turnip and carrots and boil for one more minute.drain and spread on a towel to absorb the moisture.
5. Keep in sunlight   for atleast 8 hours,or,till all the extra moisture dries up completely.(this step is important as moisture can spoil the pickle)
6. Take mustard oil in a pan and heat very well.remove pan from heat and then let it cool down slightly.
7. Then add grated ginger, fry for few seconds and then add asafoetida,red chilli powder,turmeric,salt and all the spices and stir.
8. Add the vegetables in this pan and mix well till vegetables get well coated with masala.
9. Heat vinegar in a seperate  pan,when it start boiling add crushed jaggery,and stir and mix,cook till jaggary dissolves completely
10. Let it cool a bit and then add it into the vegetables.mix well.
11. Transfer the pickle in a sterlized jar ,cover and keep in sunlight for 3 days.
12. Now your pickle is ready to eat.

NOTE-

1-Garam masala -Grind 6 black cardamom,12 small cardamom,1.5 t.s black pepper,1/2 t.s cloves,1.5 t.s cumin,1/2 t.s cinnamon OR use readymade garam masala.

2-This pickle taste best when it is fresh i.e with in a month. so don't make in large quantity. because vegetables taste better when they are crunchy.when pickle matures,they become soft and  may become too sour in taste.

3-You may increase or decrease the preportion of vegetable according to your personal choice.

4-You can substitute mustard oil with refined oil ,if you don't like the strong taste of mustard oil.

5-Batons-chop like french fries

6-Pickle should always be covered with a layer of oil to avoid spoiling.

Cheesy Vegetable Puffs / Pizza Puffs

Puff pastries stuffed with the pizza topping

Now a days Puff pastry sheets are very easily available and are so versatile that you can use them in so many ways.The most popular stuffed puff pastries can be made in both-sweet and savory versions.we can experiment with so many fillings and flavours to suit our taste.

My daughter likes pizza very much so we tried to create the same flavour in puffs, we make the stuffing with pizza topping ingredients and spices and it turn so wonderful,but you can add any vegetable of your choice, but the mixture should not be very loose else the puffs will not seal properly.

Prep time-10 min
Cooking time-20 min
Difficulty level-Easy
Type-snack

INGREDIENTS-

• Puff pastry sheets - 7
• Thick Tomato puree-1/2 cup
• Tomato,chopped-1
• Tomato ketchup -1.5 tsp
• Black olives, sliced - 2 tbsp
• Corn kernels, boiled - 2.5 tbsp
• Capsicum, chopped- 3.5 tbsp
• Mushroom, chopped - 1.5 tbsp
• Jalapeno,chopped - 1 tsp
• Mozzarella cheese,grated- 2.5 tbsp
• Olive oil -2 tsp
• Chili flakes - 1 tsp
• Chili powder- 1/2 tsp
• Oregano - 1 tsp
• Dried basil - 1/2 tsp
• sugar- 1 tsp
• Salt-to taste

PROCEDURE-

1. Take out the pastry sheets(store brought) from the refrigerator and thaw them for about 20 minutes on room temperature.
2. Heat oil in a pan and add tomato, tomato puree and chili flakes.
3. Saute for 2 minute,then add all the spices and vegetables and cook for 2-3 minute or till it become thick.
4. Now add ketchup in it and take out in a bowl and let it come to room temperature.
5. Now add grated cheese and mix well.
6. Take a puff pastry sheet and put some mixture in the center of it.
7. Fold the sheet into half to cover the mixture.
8. Press the sides of the sheet with a fork to seal it from all the sides.
9. Preheat the oven at 200 c temperature.
10. Now put the stuffed puffs in the oven.
11. Bake for about 20 minutes or till they become golden from the top.
12. Cut and serve hot.

Dahi Aloo Chat

Quick and tempting snack of boiled potato,yogurt and Indian spices

Potato is the worlds most popular vegetable.We don't have to think much about using potatoes as there are endless numbers of recipes to make with potatoes.In fact most of the Indian street food are made with potatoes. side dish ,snack,curries and even dessert can be made with potato,my favorite sweet is -Potato halwa.

Potato bread rolls,  minty potato, Potato cup chat are many snack I have already posted,but they need some pre planning, stir frying or deep frying.As we all know that if potato is fried then only it become loaded with calories,boiled potato is not that high in calorie so can be used easily and guilt free.

This dahi aloo chat is a popular street food/chat of North India specially from my home town.
boiled potatoes are soaked in yogurt and then roasted cumin powder, chili powder is sprinkled over it. A spoon full of green chutney and tamarind chutney is drizzled over to make it delicious and tempting.\
This is also a ideal recipe for fasting days as it didn't require frying or roasting and use the  delicious -Aam papad chutney and green chutney to drizzle over it if you are fasting

Prep time- 10 min

Difficulty level-easy

Spice level-mild

Cuisine-North Indian

Type-Snack,street food

Serve-3

Dahi Aloo Chat

Ingredients

• 3 (small size) - Potato, boiled
• 1 cup of - Yogurt /dahi
• To taste- Salt /namak
• 1/2 tsp - Chili powder /lal mirch
• 1/2 tsp - Roasted cumin powder/bhuna jeera
• 1/4 tsp- Black salt /kala namak
• 2 tbsp - Tamarind chutney /imli ki chutney (recipe here)
• 2 tbsp - Green mint chutney /hari chutney(recipe here )
• A pinch of - Sugar

Cooking Directions

1. Peel and chop potatoes into small cubes.
2. Take yogurt in a bowl and whisk it well
3. Add sugar,salt and black salt in the yogurt and mix well.
4. Add chopped potatoes in the yogurt.
5. Let it soak for 15 minutes.
6. Now serve in individual serving bowls.
7. Sprinkle chili powder and roasted cumin powder over it.
8. Drizzle some tamarind chutney, mint chutney and pomegranate seeds.
9. Best served chilled.

NOTE-

1. If you are fasting then use pepper powder instead of chili powder.
2. Use mango leather chutney /aam paapd chutney if you are fasting.
3. Instead of boiled potatoes you can also use deep fried potato cubes.

Amla Mirch ki Achari Subzi

Healthy stir fry made with Indian gooseberry and green chilies

Amla /Indian Gooseberry is green in colour and have slightly bitter sour in taste.Amla  is a power house of goodness. a great source of vitamin C,very good for skin and hairs. A very rich source of antioxidants and fibre, good for diabetic and heart patients and help in reducing body weight and many more health benefits, so it is a good idea to use amla daily in our diet.

In Indian cooking Amla is used usually to make murabba,pickles and candy,but we can also make delicious subzi which is healthy and consume less oil. Today I am sharing my favourite recipe of making Amla mirch ki achari subzi,hope you all will enjoy it.
you can also check-

• Amla ki chutney
• Amla ki launji

Prep time- 10 min
Cooking time-8 min
Cuisine-Indian
Type-side,pickle

INGREDIENTS-

• Indian gooseberry /Amla -350 gms
• Green chilies /Hari Mirch - 100 gm
• Mustard oil /sarso ka tel - 2tbsp
• Turmeric powder/Haldi - 3/4 tsp
• Chili powder/Lal mirch -3/4 tsp
• Pickle masala /Achar ka masala -2 tsp (optional)
• Coriander powder/Dhaniya- 1tsp
• Sugar/Chini- 1tsp
• Salt/namak-to taste

Tempering /Waghar

• Mustard oil- 2 tbsp
• Cumin seeds/Jeera-1 tsp
• Fenugreek seeds/methi dana- 1tsp
• Fennel seeds/saunf- 1 tsp
• Asafoetida /Hing - 1/4 tsp

PROCEDURE-

1. Wash amla and put in the pressure cooker with a glass of water.
2. Pressure cook for 1 whistle on medium heat.
3. When cooker cool down completely then open it and drain amla from the water.
4. Gently press the boiled amla to seperate the wedges or use a knife to seperate them and remove the seed.
5. Wash green chilies and trim the stem and chop to make big slices .
6. Heat oil in a pan and add the tempering ingredients.
7. When seeds start crackling add the chopped green chilies and saute for few seconds.
8. Now add turmeric,amla pieces and all the spices and mix and stir well.
9. Cover the pan and simmer for 5 minutes(or till amla get cooked completely)
10. Open the lid, add sugar and stir fry for a minute.
11. Serve with rice,roti or any bread of your choice OR use as an instant pickle.

Note-
1-Use mild variety of green chilies to make it.
2-Can use any cooking oil of your choice.
3-If readymade pickle masala is not available then either use masala from your mango or chili pickle jar or just skip it,will  taste great both ways.

Instant Badam Halwa / Instant Almond Halwa

Quick and easy Almond dessert

On Diwali or any festive occasions we make many sweets and savory items to enjoy with our family and friends. Many sweets are made fresh, while some can be planned and made ahead of time.

Badam ka halwa is a sweet which can be made and stored in the refrigerator and easily remain good for about 15 days.you can just heat it in the microwave and serve to your guests.

Traditionally, almonds are soaked overnight, peeled and then made into a paste. Then the paste is stir fried in ghee and this process takes quite a bit of time and effort. I have learnt this instant type of quick recipe from my mother who is an awesome cook.

You have to grind raw almonds to make a slightly coarse powder and then stir fry in ghee and then sugar and water is added and cooked on medium heat till it thicken .You can also use milk instead of water or use half half both.

Prep time-5 min
Cooking time-20 min
Difficulty level - easy
Cuisine-Indian
Type-dessert
Serve-5

Badam halwa

INGREDIENTS

• 100 gms /1 cup - Almonds/badam
• 1.5 tbsp - Semolina/sooji
• 5 tbsp - Ghee /Clarified butter 
• 1/2 cup - Sugar/chini
• A pinch of - Saffron/kesar
• 1/2 tsp - Cardamom powder/elaichi
• 1/2 cup - Milk
• 1/2 cup - Water

COOKING DIRECTIONS-

1. Grind dry almonds in a mixer to make a powder.
2. Heat ghee in a heavy bottom pan.
3. Add semolina and fry it it become pink in color.
4. Now add almond powder and stir on low heat till it start giving a nice aroma.
5. Add milk and water and cook ,keep stirring to avoid lumps
6. When water start boiling add sugar and saffron.
7. Cook it started to thicken and almost dries up.
8. Now add cardamom powder and mix.
9. Serve hot.

Diwali Special: How to make Raj Kachori / Indian style crispy tacos

Crispy shells dressed with various toppings and chutneys

Raj kachori, as the name suggests, is a royal treat! It is stuffed with a variety of traditional Indian toppings, savory munchies, and a combination of hot and sweet chutneys.

Besides the great taste and variety of textures in the dish, a great part of this dish is that it is assembled live, right in front of the guests. If you have done your preparations right, then it is a very quick and easy dish to assemble and serve. The outer shells of raj kachori, and most of the other ingredients can be prepared ahead of time. The shells in particular, remain fresh for a fortnight so it is good to make them a few days before the festivities.

A mixture of boondis, papadis, boiled potatoes, boiled chickpeas, dahi vadas, sprouts can be stuffed inside the kachori. There is no fix list of components in the stuffings, and you can create your own version from whatever is easily available at hand, or can be prepared easily. You can just add potatoes, sprouts or boondis and some chopped tomatoes to make it a quick, light, and healthy appetizer.

Prep time - 10 min
Cooking time - 20 min
Difficulty level - Medium
Spice level - Medium hot
Cuisine - North Indian
Type - Snack, Street food

INGREDIENTS-

To make Raj Kachori-

• Semolina / Sooji -1 cup
• Refined flour / Maida - 1 tbsp
• Gram flour / Besan - 1/4 cup
• Cooking oil - 2tsp
• Chili powder - 1 tsp
• Fruit salt / Eno - a pinch of (optional)
• Salt - to taste

To assemble-

• Chickpeas / Kabuli chana, boiled- 1 cup
• Potatoes, boiled- 2 small
• Dahi vada (only the vadas) - 6 piece
• Boondi - 3 tbsp
• Papdi, crushed  -8
• Namkeen (Bhujiya / Nylon sev) - 3 tbsp
• Pomegranate seeds - 2 tbsp
• Yogurt / Dahi - 1cup
• Mint or Coriander Chutney - 1/2 cup
• Tamarind Chutney (Saunth) - 1/3 cup
• Roasted Cumin powder - 1 tsp
• Chili powder - 1.5 tsp
• Black salt - 1 tsp

PROCEDURE-

1. In a bowl add all the ingredients listed to make Raj Kachori.
2. Mix everything well.
3. Add just enough water to make medium soft dough.
4. Cover and rest the dough for 15 minutes.
5. Knead it again and make small balls from the dough.
6. Roll to make medium thick pooris/discs
7. Slide the prepared poori in hot oil.
8. Press with a spatula to help it puff completely.
9. Reduce the heat to medium low and deep fry in from both sides till golden in colour
10. When done drain on a paper napkin.
11. Let them cool down completely.
12. Beat yogurt and add some salt and 1/2 tsp sugar.
13. When you want to serve then poke it on top and make a hole  in it.
14. Add chopped potato,chick peas,dahi vada.
15. Add some curd and green chutney.
16. Add some crushed papadi and boondi and fill it till the top.
17. Again drizzle yogurt,green chutney and tamarind chutney.
18. Add some bhujiya sev and sprinkle chili powder,cumin powder and black salt.
19. Garnish with anar dana/pomegranate seeds.
20. Serve immediately

Aloo Tamatar Ki Subzi - Potato and Tomato Curry

Quick and easy tangy potato and tomato curry

Aloo tamatar ki subzi is a classic combination and the most popular curry of North India.This is amongst the easiest and most delicious recipe to make with a combo of potatoes and tomatoes.This is made on all festive occasion as well as a daily quick fix curry. It goes very well with pooris, Bedvi ,  Daal poori , but you can serve it with any Indian bread.You can also make this for fasting as it is made without using onion and garlic like all my recipes

Boiled and mashed potatoes are cooked with tomato puree and then a simple but flavourful tempering is added in the end,so you don't need to stand beside the pan to stir fry all the masala etc.just add everything and let it cook for about 6-8 minutes and then just add the tempering and a delicious curry is ready to serve .
The consistency or thickness of the potato curry depends on individual choice ,as some prefer to make it quite thick and some like to have it on thinner side so add water according to your preference.

If you like potato curries then check these -Vrat ki aloo curry,  Mathura ke dubki waley aloo  , Dahi ke aloo,  Dum aloo masala , Aloo Gobhi ki subzi  and many more potato recipe in my blog

Prep time - 10 min
Cooking time -15 time
Difficulty level - easy
Spice level - medium
Cuisine - North Indian
Type - side,main
Serve - 5

INGREDIENTS-

• Potato/aloo, boiled- 4 (450 gms)
• Tomato/tamatar ,chopped -350 gms
• Green chilies/hari mirch ,chopped - 1 tsp
• Fresh coriander,chopped- 2 tbsp
• Turmeric powder/haldi -3/4 tsp
• Chili powder /lal mirch - 1.5 tsp
• Coriander powder/dhaniya - 1tsp
• Sugar/chini- 1 tsp
• Salt /namak- to taste

Temering /waghar/tadka

• Cooking oil /Tel - 1.5 tbsp
• Clarified butter /ghee - 1.5 tbsp
• Cumin seeds/jeera - 1 tsp
• Asafoetida /hing -1/4 tsp
• Curry leaves /kadi patta - 10
• Whole red chilies,dried - 4
• Kashmiri red chili powder - 1/2 tsp

PROCEDURE-

1. Peel and coarsely mash boiled potatoes.(don't make a paste)
2. Grind chopped tomatoes and green chilies in the mixer and make a fine and smooth paste.
3. Take a pan and add mashed potatoes and the ground tomato paste.
4. Add all the dry spices, few curry leaves  and 2 .5 cups of water in the pan.
5. Mix well and let it cook on medium heat for about 7-8 minutes or till it thicken slightly.
6. Now heat oil and ghee in a small pan.
7. Add cumin seeds ,when seeds become golden in color add asafoetida ,curry leaves and whole red chilies.
8. Switch off the flame and after 2-3 seconds add the kashmiri mirch powder in the tempering.
9. Now pour the tempering over the boiling gravy.
10. Switch off the flame and add chopped coriander in the curry.
11. Cover with a lid and wait for 5 minutes so it will absorb all the flavors.
12. Serve hot.

Serving suggestions-serve with poori ,paratha or any bread.

NOTE-

1. You can add little more or less water in the curry according to the consistency you want to have in the curry .
2. Can also add some boiled peas at step -3