13 November 2019


Ghugni chaat famous street food of Kolkata. This is made with dried white / yellow peas which is then turned into spicy, chatpatta chaat. When it comes to chaat Mumbai, Delhi n Kolkata rocks and each of these regions have their own individuality in the recipes. Once in a while making this at home is totally worth the effort.

Green chutney, Sweet / Tamarind chutney and bhaja masala can be made in advance and refrigerated.

Green Chutney:
1/2 cup each - Mint leaves and Coriander leaves
1 no - Green chilli
1 tsp - Lemon juice
Salt / Black salt

Blend all with little water and make into smooth paste.

Tamarind Chutney:
4 tbsp - Tamarind paste, dissolved in 1 cup water
1/2 cup - Jaggery, grated
1 tsp - Red chilli powder
1/2 tsp - Cumin powder
1/4 tsp - Salt / Black salt

Heat tamarind juice in a pan, add jaggery mix well and cook till the jaggery dissolves, add chilli, cumin powder, salt bring to boil, cool and store it.

Bhaja Masala:
2 tsp - Cumin seeds,
2 tsp - Coriander seeds
3 nos - Cardamom
5 nos - Clove
5 nos - Dry Red chilli
1 no - Bay leaf

Roast above all, cool it and then grind to fine powder.

Now to the main ingredients
2 cups - Dried white peas
1 large - Potato
2 nos - Medium sized Onions
1 large - Tomato, chopped
1 tsp - Ginger, finely chopped / paste
1 tsp - Red chilli powder
1/2 tsp - Cumin powder
1 tsp - Cumin seeds
1 tbsp  - Oil
Salt as required
Fresh coriander, green n red chillies, lemon wedges

Soak white peas overnight or for 6 hours and pressure cook with 1/2 tsp salt for 2 hisses and not more than that.

Boil potatoes until 80% cooked, peel the skin and dice them.

Make paste of 1 onion, and chop the other one finely.

Heat 1 tsp oil in a pan and fry the potatoes until they turn golden in color and remove them.

In the same pan add 1 tbsp oil, add cumin seeds once that's roasted, add onion paste, ginger saute well, add chilli, cumin powder, salt mix well and cook until oil starts to float.

Add tomatoes and cook till it turns soft. Now add cooked peas, fried potatoes add the peas cooked water, cover and cook for about 10 mins or until they all turn to be soft and gravy in consistency.

How to serve:
In a plate add ghugni chaat, drizzle green chuntey, tamarind chutney, chopped onions, coriander, green chillies, bhaja masala, lime juice and serve hot!

11 November 2019


Cauliflower kari / roast can be termed however we like it. Its the same kari made with a slighest change just to incorporate the flavors.

What you need:
1 head of cauliflower, chopped into florets
1/4 tsp - Turmeric powder
1 tsp - Red chilli powder
1/4 tsp - Cumin powder
1/4 tsp - Pepper powder
1 tsp - Salt
2 tsp - Ghee
Fresh coriander

How to make:
Par boil cauliflower florets in salted water and drain it.

In a bowl add a teaspoon ghee, spice powders, salt and mix well.

Heat another teaspoon ghee and slow roast the marinated cauliflower until well roasted.

It can be baked as well in oven at 220 C pre hated ovem for 30 - 40 mins until it turns golden.

Garnish with fresh coriander and serve!


Rasam is one comfort food, and trying different variations is one favorite thing these days. This gooseberry rasam is one favorite of mine to drink as soup than mixing it with rice. In this cold weather with extra pepper powder it would taste brilliant.

2 - Amla / Gooseberry, chopped finely
1/2 tsp - Cumin seeds
1/2 tsp - Peppercorns
2 - Green chillies
1/2 inch ginger

Add 2 tablespoon water and grind to smooth paste. Mix the paste to 2 cups water, add 1/4 tsp turmeric powder, salt and bring to a gentle boil. Add water, salt as required. Cook in low heat until it begins to start frothy approx 6 -7 minutes.

For tadka:
1 tsp - Ghee
1/2 tsp - Mustard
1/2 tsp - Cumin seeds
Curry leaves and Coriander

Heat ghee in a pan, splutter mustard seeds, cumin seeds, few curry leaves, hing and pour on the rasam. 

Sprinkle coriander leaves and serve hot, i prefer to drink it as soup.

17 October 2019


A simple one meal dish Cauliflower Paneer Sabzi made in a quickest version goes well with Indian breads and rice as well.

What you need:
200 grams - Paneer
2 cups - Cauliflower flrets (steamed)
1 cup - Green capsicum
1 - Tomato
1 tsp - Ginger garlic paste
1/2 tsp - Turmeric powder
1 tsp - Chilli powder
1/2 tsp - Coriander powder
1/2 tsp - Jeera powder
1/2 tsp - Jeera
1 tbsp - Ghee

How to make:
Heat ghee in  a pan, saute jeera, add ginger garlic paste, spice powders, saute well.

Add steamed cauliflower florets, salt, mix it cover and cook for 2 minutes.

Add the capsicum, tomato, mix well, do not overcook. Toss in paneer give a good mix sprinkle fresh coriander and its done.

* Kasuri methis can be replaced to coriander, paneer can be pan fried and added at the end for better crunchiness.

15 September 2019


1 cup - Paneer, crumbled
1 cup - Bottle gourd, grated and water squeezed off
1/2 cup - Flax meal
2 tsp - Mint + Coriander + Green chilli + Ginger coarse mixture
1/2 tsp - Chilli powder
1/2 tsp - Jeera powder
1/4 tsp - Turmeric powder

In a plate add all the ingredients, knead to smooth dough, roll into small balls, refrigerate it and appe pan fry with small amount of oil until crunchy.

2 no's - Tomatoes
2 - Green Chillies
1/2 - Turmeric powder
1/2 - Coriander Powder
1 tsp - Chilli powder
1 tbsp - Ghee

Melt ghee, add tomatoes, green chilli, spices, salt, 1/4 cup water and pressure cook for 2 hisses, allow to cool, blend to smooth paste.

Transfer gravy to the pan, give a gentle boil, then soak koftas into the curry. 

01 September 2019

Soya Chunks Green Peas Paneer Sabzi Recipe, Low Carb Indian Recipe

This combination of semi dry sabzi makes a complete meal by it self for weight watchers. Soya chunks are rich in protein for those who depend on vegetarian options for protein soya provide the required nutrition. Green peas can be a given a skip and any other vegetable like cauliflower, broccoli, zucchini or squashes can be added to this sabzi to make it more wholesome. Though dals provide the protein for vegetarians, it comes with more of carb portion, so once in a while soya can be included in place of dals.

What you need:
Soya chunks - 1 cup
Fresh green peas - 1/2 cup
Paneer - 1 cup
Tomato - 2 nos, pureed
Ginger - 1 tsp, grated
Green chilli - 2 nos, slit
Jeera - 1 tsp
Red chilli powder - 1 tsp
Coriander Powder - 1 tsp
Roasted Jeera powder - 1/2 tsp
Salt as required
Ghee / Butter / Oil - 1 tbsp

How to make:
Cook soya in salted hot water until it fuffs up and drain the water.

In a pan, melt ghee / butter splutter jeera, add green chillies, ginger, saute it add tomato puree, salt, powders and allow to cook in medium heat until the water evaporates.

Add soya chunks, green peas, half cup water mix it and allow to cook for 8 minutes maximum.

Mean while toss paneer until crunchy on all sides in ghee and add it before serving to he sabzi.

10 August 2019


Balsamic Grilled Vegetables, Piri Piri Paneer, Kokum Sherbet makes amazing low carb quick meal for one on a lazy afternoon. Much better choice than ordering food from outside.

Have used bell pepper, green beans, carrot, onion wedges, mushrooms, tomato for the roasted veggies.

Recipe for Balsamic vegetables:
Vegetables - 2 cup
Olive oil - 1 tbsp
Balsamic vinegar - 2 tsp
Sumac powder - 1 tsp
Dried herbs - 1 tsp
Garlic pods - 2
Salt & pepper to taste

Mix all ingredients in a bowl, toss well and grill in pre heated oven 220 C for 20 - 30 minutes or until desired doneness or can be cast iron pan fried. The slight charring of vegetables makes it taste great.

Recipe for Piri Piri Paneer (spice mix from here):
Piri Piri pepper powder / dried chillies - 2 tsp / 10 nos
Cumin seeds - 1tsp
Clove - 5 no's
Black pepper - 1 tsp
Cinnamon stick - 1 inch
Garlic powder - 2 tsp
Bay leaves - 2
Dried oregano - 2 tsp

Grind above to fine powder. Marinate paneer with required amount of Piri Piri spice mix, a teaspoon oil, salt and grill pan fry it on both sides.

Recipe for Kokum Sherbet:
Kokum - 1/2 cup
Roasted jeera powder - 1 tsp
Black salt - 1/2 tsp
Lime juice - 1 tbsp
Jaggery powder - 2 tbsp

Soak Kokum overnight, blend it to smooth paste, mix jaggery powder to it, mix well, Strain it using a sieve, add cumin powder, black salt, lime juice, thin it with required cold water and serve.