Dhum Aloo

Ingredients :

  • Baby Potatoes -15
  • Onions -1 (finelyChopped)
  • Tumeric - 1/2 tsp
  • Dhania powder- 1 tsp
  • Chili powder - 1 tsp
  • Ginger-garlic paste - 1 tsp
  • Curd -1/2 cup
  • Tomato puree -1/2 cup
  • Salt to taste
  • Fresh Coriander leaves for Garnishing
  • Oil for deep frying the potatoes.
  • Method :
    Take Baby potatoes - make holes using fork , so that Masala gets into it when fried.
    Boil & peel the potaotes. Deep fry them in the oil.
    Gravy :
  • Heat a tbsp of oil in a pan .
  • Add the chopped Onions & fry till golden brown.
  • Add Tumeric,dhania,chilli powder,salt & fry nicely.
  • Add Tomato Puree, ginger-garlic paste.
  • When nicely cooked add the curds .Let it cook till it gets to a thick gravy consistency.
  • Add the fried potatoes & allow to cook in closed pan in low heat.
  • Add water at this stage if the gravy is too thick.
  • Serve garnished with Fresh Coriander leaves.




  • Potatoes( boiled, peeled and mashed)-4 (large)
  • Boiled and drained green peas-1/2 cup
  • Cumin seeds-1 1/2 tsp
  • Amchoor(mango powder)-1tsp
  • Rred chilli powder-1 tsp
  • Garam masala powder-1/2 tsp
  • Chopped cashewnuts-1 tbsp
  • Salt to taste
  • Maida(all purpose flour)-3 cups
  • Maida-1/2 cup , for rolling out
  • Heated ghee or oil-1 tbsp
  • Oil for deep frying the samosas
  • Ghee(clarified butter) -1 tablespoon
  • 1 small bowl of cold water
  • Heat the ghee for the stuffing and add the cumin seeds and cashewnuts.
  • When the seeds splutter add the dry powders and fry for 10seconds.
  • Add the mashed potatoes and green peas and mix well.Mix in salt to taste.
  • Fry on a low flame for about 10 minutes.Set aside.
  • Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste.
  • Add enough water and knead the dough.Set aside for about 10 minutes.
  • Divide the dough into round portions.Take each portion and coat it with some maida so that it does not stick to your hands.
  • Roll it into a not too thin perfect round and make 2 semi circles with the round.Take one half circle. Dip your index finger into the cold water and apply it to the straight edge of the semi circle.Now hold the semicircle in your hand.Fold the straight edge , bringing together the watered edges.Seal the watered edges.You should now have a small triangular maida pocket.
  • Stuff it with the potato mixture and now water-seal the upper edges.Repeat for the rest of the dough.Deep fry in oil till golden brown and serve with mint chutney
note:Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain ncooked even if the samosa has turned dark brown on the outside.

Pav Bhajji


  • Pav buns-12
  • Onions-2
  • Dhania Powder-3 tsp
  • Tomatoes -5
  • Jeera Powder-2 tsp
  • Potatoes-3
  • Chilli powder-2 tsp
  • Peas-1 cup
  • Pav Bhajji masala-4 tsp
  • Carrot-1/2 cup
  • Beans-1/2 cup
  • Salt to taste
  • Coriander(for garnish ) -1/2 cup
  • Cabbage-1/2 cup
  • Lemon Juice-2 tsp
  • Capsicum -1/2 cup
  • Cauliflower-1 cup
  • Ginger Garlic( optional)-1' piece
  • Green chillies( finely chopped )-2
  • Heat a pan with oil & add the onions. Fry till translucent.
  • Add tomatoes,salt,add all the powders and fry till the oil floats on top.
  • Steam all the other vegetables seperately & add them to the onion mixture.
  • Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely.
  • When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.
    For the pavs:
  • Slit open the pavs from the middle.
  • Apply butter in the inside & place them on a pre-heated frying pan.
  • When they get golden brown from the inside take them off.
  • Serve hot with bhajji.


Paneer Makhani

Ingredients :
  • Paneer - 15 cubed pieces.
  • Onions - 1
  • Tomatoes-2
  • ChoppedGinger - 1' inch piece finely chopped.
  • Garlic(optional)-2 cloves
  • Salt to taste
  • Chilli powder - 2 Tsp.
  • Cumin powder 1 Tsp.
  • Coriander powder - 2 Tsp.
  • Garam Masala Powder- 1 Tsp.
  • Sugar - 1/2 Tsp
  • Butter - 1 Tbsp.
  • Cilantro(coriander) leaves for Garnishing.

for whitesauce

  • Butter 2 Tsp.
  • all Purpose Flour (maida)- 2 Tsp.
  • Milk - 1 Cup
  • Heat the butter in a pan as it melts add the flour & stir to combine.
  • Pour in the milk & keep stirring. Make sure there are no lumps in the sauce.
  • Cool in a bowl & set aside.
    Method :
  • Deep fry Paneer and set aside.
  • Grind Onion,ginger,garlic & all the powders to a paste.
  • Heat the pan with butter ,add tomatoes & cook.
  • Mix in the Onion paste & cook till butter floats on top.
  • Add the white Sauce & combine to cook for a couple of minutes.
  • Add the Paneer, garnish with Cilantro leaves & serve.

Palak Paneer

Ingredients :

  • Paneer cubes- 15-20 .
  • Onion (chopped )-1
  • Garlic clove (Chopped)- 2
  • Salt To taste
  • Coriander Powder- 1 Tsp.
  • Cumin Powder -1 Tsp.
  • Sugar -1/4 Tsp.
  • Oil -1 Tsp.
    For Gravy :
  • Spinach 1 bunch
  • Ginger small Piece- 1
  • Cinanamon small stick- 1
  • Green chillies- 2
  • Onion( Chopped)- 1
  • Tomato -1
    For Garnish :
  • Grated Cheese -1 tbsp.
  • Cream -1 tbsp
    Method :
  • Wash & drain the water from Spinach. Chop them coarsely.
  • In a pan bring to boil or microwave on high for 8 minutes all the ingredients for gravy.
  • Cool & grind them coarsely to Paste.
  • In the same pan heat the oil, fry onions till translucent.
  • Add Garlic & fry briefly. mix all the spice powders & stir.
  • Add the Spinach Paste & let cook for a couple of minutes till combined.
  • Add the Paneer cubes cook for 2 minutes & switch off the flame.
  • Adjust the seasonings & Serve Garnished with Cream & Grated Cheese on top.

Onion Kulcha


  • Flour-1½ cup
  • Onions-2(chopped)
  • Green chilies-3(chopped)
  • Coriander leaves-2 tbsp (chopped)
  • Cumin seeds-1 tsp
  • Grated ginger -½ tsp
  • Melted butter -2 tbsp
  • Salt to taste
  • Vegetable oil
  • Sieve the flour.
  • Mix all ingredients thoroughly and make a stiff dough by adding just enough water.
  • Knead the dough and divide it into 6 portions.
  • Roll out each portion of the dough into a thin round with the help of a little flour.
  • Make a few light, horizontal slits on one side of each round.
  • Cook on a hot tawa (griddle) on both sides using a little oil until golden brown spots come on top.
  • Serve hot.


Gobi Parantha

For dough
  • Whole wheat flour -4 cups (Some flour for dusting too)
  • salt to taste
  • water -1½ cups
  • cauliflower-2 (cut into flowerets )
  • salt -5 tsp
  • onions -2(finely chopped )
  • cumin seeds -1½tsp
  • green chilies -5(finely chopped)
  • coriander leaves -½ cup(chopped )
for frying:
  • 6 tbsp vegetable oil
To make a dough
  • Mix flour, salt and 1 cup water.
  • Add enough of remaining water (6 tbsp), (2 tbsp at a time) mixing till dough forms a soft ball (stop adding water before dough becomes wet and sticky)
  • Knead till dough is smooth and elastic (takes 3 minutes).
  • Keep covered with a cloth for about ½ hour.
To make a filling
  • Grate cauliflower. Mix it with salt. Keep aside for 15 minutes.
  • Squeeze out and discard water. Add remaining ingredients. Mix.
  • With greased hands, knead the dough. Make 12 balls approximately 4 cm in diameter. Keep covered with a cloth.
  • On a floured board, roll each ball of dough into a flat round 10 cm in diameter.
  • Stuff paratha:use 5 tbsp filling for each round of dough. Heat tava on medium heat for about 3 minutes.
  • Put round on tava. Cook for 1 min and turn it over and cook until golden brown.
  • serve with fresh curd or pickle.

Sooji Halwa


  • 1 cup of semolina (Sooji)
  • 10 cardamoms
  • 1 cup sugar
  • 2 cups water
  • 5½ oz/150 g butter
  • pinch of salt
  • cashew nuts, raisins, almonds (to decorate)


  • Melt the butter in the pan.
  • Add the semolina and roast on a very low heat until it turns light brown and it
    gives a nice aroma.
  • Add water and let it absorb.
  • Add sugar, pinch of salt and stir gently for 5-7 minutes.
  • Finally, add nuts and take off the heat.
  • Pour in serving dishes.
  • Decorate and serve immediately.

Rice Kheer

Preparation : 10 minutesCooking: 40-45 minutes


  • Rice-½ cup
  • Milk-5 cups
  • Sugar-8 tbsp
  • Cardamoms -4
  • Raisins, nuts( to decorate)

  • Rinse the rice under water and place into the pan.
  • Add the half of the milk and stir.
  • Cover and cook for 15-20 min until soft.
  • Mash the the mixture for few minutes.
  • Then add sugar and remaining milk.
  • Simmer gently for about 10 minutes or until the rice is quite thick in consistency.
  • Add a little extra milk or water if the kheer is to thick.
  • Add cardamom and raisins.
  • Remove from the heat and pour into serving dishes.
  • Decorate with nuts.
  • Kheer can be served hot or cold.


Peas Pulao


  • White basmati rice-6 cups(cooked)
  • Green peas -1 1/2 cups
  • Onion-1(sliced)
  • jeera(cumin) seeds-1tsp
  • Garlic flakes-3 (finely crushed)
  • ginger-1 small piece (finely crushed)
  • Cloves-2,small piece of cinnamon(crushed roughly)
  • Cardamoms-3
  • Ghee(clarified butter)-2tsp
  • Salt to taste
  • Coriander leaves ( chopped finely)-2tsp
  • Cashewnuts-1tsp(chopped)


  • Heat the ghee in a non stick pan and add the ginger-garlic paste.
  • When it browns, add the cardamoms, cinammon, jeera, cloves and onions.
  • Fry till the onions turn transparent.
  • Now add the peas, cashewnuts and the coriander leaves and mix well.
  • Cook on low heat till the peas are cooked.
  • Mix in the cooked rice and heat through.
  • Eat when hot with a vegetable or raita.

Mixed Vegetable Pulao

  • 3 cups of rice, boiled
  • A bunch of coriander leaves.
  • 3-4 green chillies.
  • 2 tsp of coconut, shredded
  • 3 medium onions,sliced fine.
  • 1/2 an onion, chopped.
  • A few sticks of cinammon, a few cardommom seeds, a few cloves.1 1/2 tsp red chilli powder.
  • salt to taste.
  • 2 flakes garlic.
  • 1 inch piece ginger.
  • Ghee or melted butter for frying.
  • 1 cup of cauliflower flowerets.
  • Some mixed vegetables like beans, carrots and green peas.
  • 3 tsbp ghee(clarified butter)


  • Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste.Keep aside
  • .Fry the onions in a the ghee or melted butter.
  • Also add the cloves, cinnamon and cardommom.
  • When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
  • Now add all the vegetables,including the cauliflower and sprinkle some water on it.
  • Keep covered and cook on a low flame till the vegetables are cooked.
  • Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao.When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.
  • Serve with Raita.


this can also be done in a pressure cooker.


Gajar ka halwa(Carrot Halwa)

This has been my all time favourite dessert. i always thought it was very difficult to prepare carrot halwa.but after learning how to do it it was rather very easy than i thought!!!

so do tell me how u feel!!

Gajar Ka Halwa
Preparation : 20 minutes Cooking: 60-90 minutes

  • 1 kg Carrots
  • 1 litre Milk
  • 1 teaspoon Cardamom seeds
  • 3/4 cup Water
  • 3 tablespoons Ghee
  • 2 tablespoons Raisins
  • 2 tablespoons Almonds
  • 2 tablespoons Pistachios
  • 450 grams Sugar
  • Wash and grate the carrots. Soak the raisins in water for 30 minutes.
  • Blanch and shred the nuts.
  • Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
  • Add the milk. Cook on a low flame for 1 hour stirring occasionally.
  • Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
  • Add ghee and simmer for 2-3 minutes.
  • Add the slightly crushed cardamoms and the raisins. Mix well.
  • Remove the gajjar halwa from heat and arrange in a serving dish.
  • Garnish with almonds and pistachios
  • Serve cold, hot or at room temperature.

Lauki Dosa(anapakaya dosa)

For the batter

  • Rice - 2 Cups
  • Lauki(bottle gourd)-medium size,1
  • Salt to taste
  • Oil


  • Soak rice overnight or atleast for six hrs in water.
  • Peel out the lauki and cut into small pieces.
  • Grind the soaked rice and the sliced lauki pieces to a smooth paste.
  • Mix together, add salt and little water to make batter.
  • Heat pan or griddle with little ghee or oil.
  • Spread the mix on pan in circular motion to make thin Dosa.
  • Cook on both the sides, if desired.
  • Serve hot with coconut Chutney.
Coconut chutney


  • 2 cups of fresh coconut, shredded
  • 10 dry red chillies
  • 1 spring curry leaves(karipatha)
  • A large pinch of hing (asoefetida)
  • 1/2 tsp methi(fenugreek) seeds(menthi)
  • 2 tsp urad dal(minappappu)
  • 2 tsp channa dal(senaga pappu)
  • Salt to taste


  • Heat some oil and add the dals, curry leaves, hing, methi and red chillies.
  • Fry till done.
  • Add this to the coconut and blend into a smooth paste.
  • Add salt to taste.
  • Goes well with dosas & idli too..