Ducks in a row

January 15, 2020 Leave a comment

Ducks in a row is one of the simplest recipe for a kids party to make it even more fun filled and exciting. These edible ducklings were always there for our birthday party and was enough to bring a big smile on our faces along with an everlasting memories. These potato and sabudana chops are made by my mother herself for my blog as she was here with me to escape the harsh winters of North India and the craft has to be it’s best if it is by the master herself.

I am sure this simple recipe with sabudana and potato would definitely win your child’s heart and is worth million expensive gifts and ideas.

Ingredients

Potato : 2 boiled and mashed

Sabodana : 50 gms soaked overnight

Cummin powder : 1 tsp

Garam masala powder : ½ tsp

Corriander powder : 1 tsp

Grated ginger : 1 tsp

Chat masala : 1 tsp

Lemon juice : 1 tsp

Red chilli powder : ½ tsp

Clove : 8 to 10

Carrot : ½

Salt : as per taste

Corriander leaves

Oil : for frying

For slurry

Maida : 2 tsp

Water : 4 tsp

Salt : a pinch

Step 1

Take all the masalas along with mashed potatoes.

Step 2

Combine them all together.

Step 3

Grease your hand and give them a shape of a cutlet.

Step 4

Take small balls of the potato mix and place the clove and small rectangular shaped carrot as its eyes and beak respectively.

Step 5

Next with the help of toothpick fix the head over the cutlet.

Step 6

Now gently apply the slurry over the upper body of the bird and evenly spread the sabodana over its top

Step 7

In a thick bottom frying pan add oil and once medium hot gently place the duck and shallow fry them. Do not flip it but gently pour the hot oil over its head and upper body until the sabodana fluffs up and appears like feather.

Step 8

Take it out gently in an absorbent paper.

Step 9

Dish out the ducks in a row and enjoy it with sweet and tangy tamarind chutney.

Tip

Since it is a kid friendly recipe,the spice level is low but one can easily adjust it as per your taste.

Matar ki potli

December 2, 2019 Leave a comment

” Unless you try to do something beyond what you have already mastered, you will never grow”.

To me, life is all about evolution and l enjoy each day as a part of the process of learning. On my visit to Delhi for my nephews wedding, I was amazed by scrumptious vegetarian spread. But actually the potli shaped snack was the crowd puller. It not only looked awesome but tasted even better. And with green peas in the season, I thought of trying it out for my family and friends and the end result was so outstanding that here i am with the same recipe. Matar potli is an interesting variation of traditional matar ki kachori. A perfect tea time snack for your loved ones.

Ingredients

For the dough

Maida : 250 gms

Oil : 3 tsp

Ajwain : ½ tsp

Salt : 1 tspFor

Warm water : to knead as required

For the filling

Peas : 1 cup

Hing : a pinch

Onion : 1

Grated ginger : 1 tsp

Cummin : 1 tsp

Green chilli : 4 crushed

Coriander powder : 1 tsp

Garam masala powder : 1 tsp

Amchur powder : ½ tsp

Coriander : 2 tsp fresh and chopped

Mozzarella cheese : 75 gms grated

Salt as required

Oil : 2 tsp

Step 1

Knead a tight dough with maida, ajwain, salt, oil and lukewarm water. Cover and keep it aside for at least 15 to 20 minutes.

Step 2
Add oil in a pan. Once hot add hing and jeera and let it clutter. Then add onion and let it turn translucent.

Step 3
Next put ginger and green chilli and give them all a good mix.

Step 4
Add green peas along with coriander powder, amchur, garam masala and salt.

Step 5
Stir them all together. Reduce the heat and cover the pan and let it cook for seven to eight minutes stirring occasion. In case if the masala sticks to the pan, sprinkle a few drops of water to prevent it from burning.

Step 6
Once done take out the peas,garnish it with coriander and let it cool.

Step 7
Divide the dough into equal sized balls and roll each one of them into small circle. Place a tsp of stuffing in the centre of the circle and top it up with grated cheese. Now slowly bring the edges together and by pinching it’s neck shape it like a potli.

Step 8
Heat enough oil in a thick bottom pan and deep fry the potlis on a low flame until they are crispy and done.

Step 9
Serve the matar ki potli along with sauce or chutney of your choice

Tip

One can add potato or paneer mixture with the peas.

Ghant aur puri ( Tyohar ki Thali )

October 5, 2019November 8, 2025 1 Comment

या देवी सर्वभूतेषु शक्ति-रूपेण संस्थिता। नमस्तस्यै नमस्तस्यै नमस्तस्यै नमो नमः॥

Ma Durga, the Divine Mother is one of my favourite deity and all throughout the year I eagerly wait to welcome my ma during the festival of Dussehra. It retrieve my childhood memories of Durga Puja celebration in our ancestral temple. It was all about family reunion, food, devotion and joy. Although, I belong to a non vegetarian family, but it is only during this period that we happily embrace the vegetarian food and that also without onion and garlic. Something is there about this festival that makes the surrounding so devotional and pious. And so it’s the perfect time to go for a special satvik food and the recipe of ghant is indeed a must try food for such special occasions. Ghant is our family recipe of mixed vegetables along with few specific masalas. It tastes so delicious that you might definitely not miss the crunchy onion and flavourful garlic. Enjoy it with puri and wish you all a very happy and blessed dussehra.

Ingredients

Chole : 2 tsp soaked overnight

Potato : 2

Yam : 1

Pumpkin : 100 gms

Brinjal : 1 small

Doodhi : 100 gms

Radish : 1 small

Parwal : 2

Panch foran : ½ tsp

Aestofatid : ¼ tsp

Turmeric Powder : 1 tsp

Bayleaf : 3 to 4

Curd : 2 tsp

Ginger : 1 tsp

Salt : as per taste

Oil : 3 tsp

For dry powder

Coriander seed : 2 tsp

Cumin seed : 1 tsp

Peppercorn : 8 to 10

Fenugreek seeds : ¼ tsp

Saunf : ¼ tsp

Whole red chili : 2

Step 1

Soak the chole overnight.

Step 2

Cut all the vegetables in equal size.

Step 3

Dry roast the whole masala and make a masala powder out of it.

Step 4

Pressure cook the vegetables and chole along with salt, turmeric and bay leaf . ( Just two whistle)

Step 5

Take a pan and 4 tsp of oil. Once hot add hing and panch foran.

Step 6

Add grated ginger and saute it. Next add coriander powder, turmeric, red chilli powder along with salt.

Step 7

Once all the masala comes together add curd and stir them all together until the oil leaves the side of the pan. Then turn the vegetables in the pan and give them all a good mix and let it come to a boil.

Step 8

Sprinkle the powdered masala and top it with a tsp of ghee.

Step 9

Serve ghant along with Pori .

Tip

Do not overcook the vegetables

Nutrela ki tehri

September 19, 2019 Leave a comment

Basanti has been my house help for the last fifteen years and has gradually become my soul sister. With my children all grown up, she not only helps with my household chores but also gives me company in loneliness. Basanti cooks amazing tehri and so i thought of sharing her recipe with all.

Tehri is a very popular north indian rice preparation which is enjoyed especially during winters with seasonal vegetables like peas, carrots and cauliflower. I have also added Soya chunks along with vegetables to make the dish even more flavourful and wholesome. Enjoy this healthy and nutritious one pot meal along with raita and pickle.

Ingredients

Rice: ½ kg

Onion : 1

Tomato : 2

Garlic : 6 to 8 pods

Soya chunk : 30 to 35 pieces

Potato : 1

Peas : ½ cup

Carrot : 1

Cumin seed : 1 tsp

Clove : 4

Black cardamom : 2

Green cardamom : 2

Cinnamon stick : 1

Bay leaf : 2 to 3

Coriander powder : 2 tsp

Red chilli powder : 2 tsp

Turmeric powder : 1 tsp

Salt as per taste

Step 1

Clean, wash and soak the rice for at least half an hour.

Step 2

Soak Soya chunks in salted warm water. After ten minutes, squeeze the water and keep it aside.

Step 3

Cut the vegetables into small pieces.

Step 4

Heat 4 tsp oil in a pan. Add the sliced garlic and saute it unless it becomes fragrant.

Step 5

Next add the whole garam masala along with Cumin seed and let all the spices crackle .

Step 6

Put the onion and saute till golden brown.

Step 7

Then add the tomatoes and cook it till becomes tender. Add the vegetables along with Soya chunks and all the dry masala. Saute it until the oil leaves the side of the pan.

Step 8

Add the soaked and washed rice and mix them all together for a couple of minutes.

Step 9

Add 4 cups of water.

Step 10

Cover the pan and let it come to a boil and then lower the flame for about fifteen minutes or until the rice gets cooked and the grains are soft and fluffy.

Step 11

Once done let it remain in the vessel for at least five minutes and then serve it with raita or plain curd.

Tip

The ratio of basmati rice and water is normally 1:2.

You can add any other vegetables of your choice.

Cheesy chana Shami kebab

August 18, 2019August 18, 2019 Leave a comment

The cheesy chana Shami kebab works magical for the vegetarian days to uplift your mood easily. Believe me, this kebab not only tastes exceptional but at the same can beat any of the non veg kebabs without doubt. High in protein content, it has crispy outside and soft and succulent inside. The cheese and onion stuffing gives an extra kick to this traditional muglai kebab. Go ahead and try it as an excellent starter.

For pressure cook:

Black chana : 250 gms

Onion : 1

Ginger: ½ inch

Garlic : 4 to 5

Coriander seed : 1 tsp

Cumin : 1 tsp

Peppercorn : 8 to 10

Black cardamom : 1

Green cardamom : 1

Clove : 1

Cinnamon : 1

Salt : as per taste

For the kebab :

Onion : 1

Green chilli : 2

Grated cheese : ½ cup

Lemon juice : 1 tsp

Chat masala : 1 tsp

Coriander leaves

Oil : for frying

Step 1

Soak the chana overnight.

Step 2

Pressure cook the chana along with onion, coriander seed, Cumin, Ginger, garlic, peppercorn, Black cardamom, green cardamom, cinnamon and salt.

Step 3

Add 1 cup of water and let it cook for one whistle and ten minutes on low flame.

Step 4

Once done, take it out and let it cool. If any water is left, cook again and dry out the water.

Step 5

In the meantime grate cheese and mix it along with green chilies, onion, coriander leaves and chat masala.

Step 6

Grind the chana in a mixie.do not add water while grinding. Just add two tsp of oil or butter to prevent the mixture from getting dried up.

Step 7

Make a disc from the dough and fill it up with the cheese stuffing.

Step 8

Make small round shaped kebabs.

Step 9

Shallow fry the kebabs until golden brown.

Step 10

Enjoy the cheesy kebab with green chutney.

Tip

Keep the mixture dry or the kebabs will break while frying.

You can use chickpea flour or besan in case the kebabs become difficult to handle

Soya Mughlai Paratha

June 16, 2019November 8, 2025 Leave a comment

Paratha is a staple Indian food and especially in Northern part of India, a day is incomplete without their very own paratha.From plain to stuffed, it is enjoyed in any form. Mughlai paratha is a popular Bengali street food and I have tried a veg version of it with soya granules. With 52% protein content, it is indeed a powerhouse recipe for your dear ones. combine it with your favorite chutney and relish the divine flavour of soya keema mughlai paratha.

Ingredients

For the dough

Maida: 250 gms

Oil: 2 tsp

Salt: 1 tsp

For the stuffing

Soya keema: 200 gms

Onion: 2

Green chilli: 6 to 7

Garlic paste: 1 tsp

Coriander powder: 2 tsp

Turmeric powder: 1 tsp

Green peas: 50 gms

Garam masala powder: 1 tsp

Lemon juice: 2 tsp

Kasuri methi: 1 tsp

Salt : as per taste

Oil : for frying

Step 1

Soak the soya keema in hot water along with salt. Drain it out after 5 to 7 minutes or until they become soft. Once cool squeeze the extra water from it and keep it aside.

Step 2

Knead maida along with oil and salt. Cover it with a damp cloth and let it rest for at least half an hour.

Step 3

Add onion in a hot oil and Fry them until done. Add the rest of the masala and saute it until the oil leaves the side of the pan.

Step 4

Now put the peas and saute it along with the masala.

Once the peas is coated with the masala add soya granules and let them cook together.

Step 6

Once done sprinkle kasuri methi along with coriander leaf and lemon juice. Keep it aside and let it come to room temperature.

Step 7

Roll the dough into a thin rectangular sheet.

Step 8

Place the filling in the centre of the sheet.

Step 9

Now fold the four sides of the sheet inward, starting with the longer side forming an envelope shape. Now press down gently and seal the sides.

Step 10

Heat oil in a frying pan and shallow Fry until golden brown and crispy.

Final Step

Enjoy the soya mughlai paratha with chutney.

Tip

One can replace the soya keema with any other vegetable of your choice.

Rice flour dumpling ( पिट्ठा )

May 24, 2019November 8, 2025 1 Comment

Pitha (पिट्ठा) is a traditional Bihari delicacy and an integral menu of its cuisine. These steamed dumplings are high in protein and a flavourful guilt free snack. My mom used to serve it as evening snacks and was thoroughly relished by my dearest father. And now I do the same for my husband who equally enjoys it. It is a very humble and rustic dish that would never disappoint you. Bihari dal pita is prepared with rice flour and is stuffed with spicy lentil filling. One just requires to have an artful attention to the details for the perfect outcome.

Ingredients:

Rice flour : 300 gms

Chana dal : 250 gms ( soaked overnight )

Green chilli : 6 to 7

Garlic : 10 to 14

Cummin seed : 1 tsp

Aesfotida : ½ tsp

Turmeric powder : ½ tsp

Salt : as per taste

Step 1:

Knead the dough by adding the rice flour in about half cup of hot water along with ½ tsp of salt.

Step 2:

Mix it with the help of spatula. Cover the lid and keep it aside for few minutes.

Step 3:

Knead the dough and cover it.

Step 4:

In a mixing jar put together chana dal, green chilli, garlic, cummin, handi and aesfotida and salt.

Step 5:

Grind them together and make a smooth paste.

Step 6:

Flatten each of the balls carefully and fill the dal mixture.

Step 7:

Fold it into semicircle shape and place them in a grease steamer and steam it for about ten to fifteen minutes or until the dal filling gets cooked.

Step 8:

Once done take the Pitha out and let it cool down.

Step 9:

Slice them evenly and serve with green or red chutney

Tip:
Add extra dry rice flour if there is excess water in the dough.

The secret of good Pittha is the unique combination of spices Along with the chana dal.

Paneer Malai Tikka ( Creamy Grilled Cottage Cheese)

March 26, 2019 Leave a comment

Paneer malai tlkka is a succulent veg kebab marinated in yoghurt, cream along with other mild favoured spices. The name itself tells you what to expect from the dish —- melt in your mouth texture and delight to your palate. Since paneer malai tikka is less spicy recipe, it is especially relished by the kids. Infact this is my children’s one of the favourite veg recipe and have the tendency to eat an extra serving. It is a perfect dish for celebration and gathering and can be served as an appetiser, snack or main course along with naan, bread or roti.

Ingredients:

Paneer: 400gms

Hung curd: 100 GM’s

Grated cheese :4tsp

Cornflour: 2tsp

Cream: 6tsp

Chat masala: 1tsp

Green cardamom powder: a pinch

Kasuri methi: 1tsp

Mustard oil: 1tsp

Capsicum: 1 diced

Onion: 1 diced

Salt: as per taste

Butter: for brushing

For grinding:

Green chillies: 8 to 10

Ginger: 2 inches

Garlic: 8to10 cloves

Follow step by step instructions

Step 1:

Grind ginger, garlic and green chillies into a smooth paste.

Step 2:

In a bowl mix Hung curd, cheese, cream, ginger, garlic and green chilli paste, kasuri methi, chat masala, green cardamom powder, cornflour and salt.

Step 3:

Whisk it all together and add a Tsp of Mustard oil into it.

Step 4:

Add the paneer pieces and gently mix them with the help of a spatula. Let it marinate for at least an hour.

Step 5:

Arrange it in a skewer or tooth pick along with capsicum and onion.

Or

Grill the paneer tikka in the air fryer

and air-fry for 10 to 12 minutes at 200 degree celcius. Once half done brush with butter and cook it further till done.

Step 6:

Serve it along with salad of your choice.

Tip:

Mustard oil gives the pungent aroma to the kebab

Jackfruit Biryani ( कटहल की बिरयानी )

February 21, 2019March 17, 2019 1 Comment

Jackfruit is in the season and hence I thought of making something interesting out of this tropical and juicy fruit. And when I shared the idea of kathal biryani with my foodie son, he was sceptical with this version of biryani since he is a hard core meat lover. But once he tasted, it was all yum and enjoyment. And once approved by him, I thought of sharing the same in my blog. It turned out to be an exotic dish with the unparalleled taste of jackfruit combined together with immensely flavourful and aromatic rice. Kathal biryani is indeed a must try one pot meal for all the vegetarian food lovers. Do try it yourself and I am sure that the taste will have a lasting effect on you .

Enjoy my take on the kathal biryani

Ingredients:

For the rice:

Basmati rice : 400gms ( washed and soaked for at least half an hour)
Ghee : 2 tsp
Cinnamon: 1 inch
Green cardamom: 2
Black cardamom : 1
Bay leaf : 4
Kewra essence :2 drops
Rose water : 1 Tsp
Saffron : 2 pinch soaked in 4 Tsp of warm milk
Salt as per taste

For kathal

Kathal : 200 gms
Curd : 7 to 8 Tsp
Fried onion :3 ( keep aside few for garnish)
Corriander powder : 2 tsp
Turmeric powder : ½ Tsp
Garam masala powder : 1tsp
Salt as per taste
Bay leaf: 2
Pepper corn :10 to12
Green cardamom: 2
Black Cardomom :2
Cinnamon :1 inch
Ghee :2 tsp

For green masala

Coriander : One small bunch
Green chilli : 6 to 7
Ginger : 2 inch
Garlic pod : 8 to 10

Step 1:Grind coriander leaves, Ginger, garlic and green chillies into a paste.

Step 2:Boil rice along with ghee, salt and whole garam masala. Once done strain the water and keep the rice aside. Don’t over cook the rice. Let it be ¾ done .

Step 3:Fry thinly sliced onion and drain it out in an absorbent paper.

Step 4:Boil kathal with salt, turmeric and one Tsp of curd until it is ½ done. Strain it out.

Step 5:Marinate kathal with curd, green masala,fried onion,turmeric, coriander powder, garam masala powder and salt.

Step 6:Add oil in a thick bottom pan. Add the whole garam masala along with bay leaf and saute them until they release the aroma.

Step 7:Add the marinated kathal and give it a good stir.

Step 8:Cover it and let it cook on a low flame until it is ¾ done. Do not add water to it just sprinkle a few drops of required.

Step 9:Once done cover the kathal evenly with the cooked rice. Top the rice with kewra, Rose water, saffron milk, fried onion, ghee and garam masala powder.

Step 10:Cover the lid and place the pan on hot tawa at a low flame and let it slow cook on dum for about 15 to 20 minutes.

Step 11:

Serve it hot with and enjoy with raita of your choice.

Tip:

Raw and unripe jackfruit should be used for a perfect dish.

Little Hearts 💓

February 11, 2019March 17, 2019 2 Comments

With Valentine day just around the corner what better way to celebrate the spirit of love than with a delicious heart shaped cutlets. These little hearts are a delightful combination of boiled potatoes and beetroot stuffed with mozzarella cheese that is crunchy from outside and soft inside. Try this simple recipe on this valentine day and surprise your loved ones with the little hearts.

Ingredients:

Potatoes 3 boiled and mashed

Beetroot 1 boiled and grated

Capsicum 1 chopped

Ginger 1tsp grated

Green chilli 3to4

Onion 1

Coriander leaves 2 tsp

Lemon juice ½ Tsp

Mozzarella cheese cut into cubes

Schezwan chutney 2 tsp optional

Bread crumb as required

Maida 1 cup

Salt as per taste

Oil for frying

Step 1Boil potato and beetroot. Mash the potatoes and grate the beetroot . Keep it aside.

Step 2Chop the onion, Ginger, green chilli, capsicum and coriander leaves.

Step 3Add oil in a pan. Once hot add the onion. Saute it along with the rest of the chopped vegetables, grated beetroot, Ginger and salt.

Step 4Add the Schezwan chutney and lemon juice and give them all a good mix.

Step 5Pour the mixture over the mashed potatoes and combine them all together.

Step 6Apply oil in your hand and maka a roll out of it. Add the cheese cube in the centre.

Step 7And then shape it like a heart. You can even take help of 💓 shaped cookie cutter. Once done set the cutlets aside.

Step 8In a bowl mix together maida and water and make a slurry. In seperate plates spread the dry maida and bread crumb.

Step 9Now take the cutlets one by one and first roll it over the dry flour. Next dip it into the maida slurry and then finally coat it with the bread crumb. Repeat the same process with the rest of the cutlets.