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Mushroom & Capsicum Masala (Punjabi Style)



Think of Punjab and you can imagine its earthy heritage of lush green fields and robust lifestyle. What makes Punjab distinct from the other states is its culinary treasure. Punjabi food is a lot like its people – rich, robust and full of life.  Punjabi cuisine is very popular all cuisines across North India. They have a good variety of both Vegetarian and Non-vegetarian food. I love the Dhaba food that you find usually along the highways. They use a lot of butter and Ghee/ clarified butter in their cooking which makes the food more rich and tasty.


100 Gms button mushrooms sliced

2 medium potatoes chopped in small cubes

2 Medium Capsicums diced

4 Medium sized tomatoes

2 Medium sized onions( halved or quartered)Cashews

A bunch of fresh coriander leaves choppedCups water for blanching

2 Tbsp oil

1Tsp Cumin seeds/Jeera

1 Medium sized Tej Patta /Bay Leaf

2 Cloves

2 Green Cardamoms

1 Inch Cinnamon/Dalchini

1 Tsp ginger-garlic paste

1.25 cups water

¼ Tsp Turmeric powder/Haldi

1Tsp Red chili powder

1 Tsp Coriander powder/dhania powder

1 Tsp Cumin Powder/ Jeera Powder

1 Tsp kasuri methi/dry fenugreek leaves, crushed

Salt to taste



Blanch Onions, Tomatoes and cashews in hot water for about 25 to 30 minutes. Slice the mushrooms and keep it aside. Rinse, peel and chop the potatoes in small cubes and keep them aside.

After 25 to 30 minutes, drain and chop the tomatoes roughly. Add the tomatoes along with their juices, blanched onions, cashews in a blender j also add chopped coriander leaves. Grind to a smooth fine paste without adding water.

 Heat oil in a pan. Add  cumin seeds/jeera, tej patta, cloves, green cardamoms, cinnamon .Saute till the spices crackle and become fragrant. Add 1 tsp ginger-garlic paste. Saute the ginger-garlic paste till the raw aroma of ginger and garlic goes away.

Add the  chopped Potatoes.Roast them on medium flame.Then add Mushrooms and capsicum .While sauteing the mushrooms would begin to loose water.continue to saute on a medium flame till all the water dries up.

Add turmeric powder, red chili powder, Jeera powder and  coriander powder.Mix well. Add the onion tomato paste and mix again. Saute  till you see some oil releasing from the sides.Add salt to taste.


Add 1.25 cups water. Cover and simmer the gravy on a low to medium  flame till the potatoes are cooked . Do check at intervals and if the gravy   becomes too thick, then add some water.

Lastly add 1 tsp of kasuri methi leaves (dry fenugreek leaves) and mix well.


Garnish with chopped coriander leaves. Serve  hot with chapatis/tandoori rotis/naan/phulkas.




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Couscous & Bengal Gram Pudding shots /Couscous & Kadle Bele Payasa




Today is 14th Febrauary . Everyone celebrates this day as Valentine day but many people do not know today is a auspicious occasion of Ratha Saptami . Ratha Saptami is a Hindu festival that falls on the seventh day (Saptami) in the bright half (Shukla Paksha) of the Hindu month.It marks the seventh day following the Sun’s northerly movement (Uttarayana) of vernal equinox starting from Capricorn (Makara). It is symbolically represented in the form of the Sun God Surya turning his Ratha (Chariot) drawn by seven horses (representing seven colours) towards the northern hemisphere, in a north-easterly direction. It also marks the birth of Surya and hence celebrated as Surya Jayanti (the Sun-god’s birthday).

Ratha Saptami is symbol of the change of season to spring and the start of the harvesting season. For most Indian farmers, it is an auspicious beginning of the New Year. The festival is observed by all Hindus in their houses and in innumerable temples dedicated to Surya, across India.

On the Occasion of Ratha Saptami and Valentine’s Day I am sharing a yummy recipe with you.

Recipe for Couscous & Bengal Gram Pudding shots /Couscous & Kadle Bele Payasa


1Cup= 160 ML

1 Cup  Channa dal / Bengal Gram boiled

½ Cup Couscous

700 ML Full cream milk

1 Cup Jaggery

A few strands of Saffron

10 Cashews

15 Raisins

2 Tsp Ghee



Take a thick bottom pan. Add Ghee. Roast Cashews and Raisins and place it on a paper towel once done.Add couscous in the remaining ghee and roast for 5 to 7 mins on low flame.Add milk and let it simmer on low flame .Keep stirring in between. Once the milk begins to boil add jaggery and boiled channa dal. Let is simmer till the jaggery melts completely.Add the saffron strands too.It will take about 15 to 20 mins for the jaggery to fully melt.One done switch off the flame.

Pour them in small cups/ glasses ,garnish with roasted cashews ,Raisins and saffron strands and serve.








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Stuffed Masala Mini Buns



This post is a Valentine day special Post!!

Valentine’s Day is a celebration observed on February 14 each year. It is celebrated in many countries around the world, although it is not a public holiday in most of them. Typical Valentine’s Day activities include:

  • Picnics in the park.
  • Buying gifts of chocolates, flowers, jewelry, or other items for their loved ones.
  • A romantic meal at a restaurant.
  • A boat cruise with a special meal.
  • Sharing Valentine’s Day messages via social media and radio announcements.

I always feel that we don’t need a designated day in a year to express our love and affection to our Valentine. What do you think?

I made these Stuffed Mini Buns for my Valentine as he likes baked stuff which is home made. These stuffed masala mini buns are good for tea time or even as snacks for the kids. My kids too loved the buns.

Recipe for Stuffed Masala Mini Buns:

Ingredients for the dough:
1.5 Cups wheat flour
1/2 Cup maida
1 Tsp Ajwain / Carom Seeds
1.5 Tsp mixed herbs
1/2 Tsp salt
5 Tbsp olive oil
1.5 Tbsp sugar
2 Tsp instant yeast
1/4 Cup luke warm milk
1/2 Cup luke warm water
Melted butter for brushing

For filling:
1/2 Cup grated paneer
1/2 Capsicum diced
1/2 Cup corn
1/4 Tsp chilli powder
1/4 Tsp garam masala
1/4 Tsp jeera
Salt to taste


For Stuffing:
Heat a tsp of oil in a wok. Add jeera, chilli powder and garam masala. Add all the veggies , grated Paneer and salt to taste. Saute till the masala blends well with the veggies. Switch off the stove.

For the Dough:

In a bowl add the sieved flour with mixed herbs ,hand crushed ajwain and keep it aside.

Dissolve sugar in luke warm milk and yeast and set aside till frothy.
To the flour add salt,4 tbsp olive oil and yeast mixture. Add water if necessary. I have added 2 tsp of water. Knead the dough for 8 mins till you get a soft elastic dough.
Apply oil on the sides of a bowl and once kneaded transfer the dough to the bowl. Brush some oil on the top of the dough ball.Cover the bowl with a clean damp cloth and keep it in a warm place to rise for 1 to 1.5 hours or till it doubles the size.

Once the dough rises punch it down and knead again for 4 mins. Divide the dough into 12 equal balls. Repeat the same procedure for the balance dough and set it aside for 15 mins to rise. Place the stuffed dough balls on the greased tray.
Pre heat the oven at 200C for 10 mins. Place the tray in the oven for 25 mins. Take it out and brush it with milk. Bake it for another 25 mins. Once you see the nice brown crust on the top it is done.Brush it with butter once done.
The buns are ready to be served.


Enjoy with your Valentine!!!!





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Stuffed Chilli in wheat flour sauce / Bharwan mirch ki kadhi



As I was late from work, I decided to make Kadhi . This is one recipe that  can be made in a jiffy. To my surprise ,I had no Besan in stock. Then I decided to make Wheat flour kadhi and dunk some stuffed chillies . A mind blowing combo that will leave you craving for more. This can be prepared in less than 25 mins. I am in love with this recipe now.

Kadhi is a comfort food for me and I can have it anytime ,anyday.There are many varieties that I have tried and this recipe is a keeper for sure.I am sure there are many kadhi lovers here. A hassle free recipe that can be made with ingredients always available in your pantry.


Recipe for Stuffed Chilli in wheat flour sauce / Bharwan mirch ki kadhi


For Chili Stuff:

10 Chilllies Deseeded

2 Onions finely chopped

2 Tsp Dhania /Coriander Powder

1 Tsp Jeera /Cumin Powder

Salt to taste

¼ Tsp Amchur Powder/ Dry Mango powder

2 Tsp Oil



Wash the chillies ,slit and deseed. Add dhania powder,jeera powder,amchur powder and salt to the finely chopped onions.Mix well. Stuff this masala into the slit chillies. Take a pan,add oil, after 2 seconds place the stuffed chillies in the pan and roast on a medium flame untill all the sides are done.

Once done remove them from the pan and place them on a paper towel.


For Kadhi:


1 Cup Wheat Flour

2 .5 cups of yogurt

1 Glass water

1 Tsp Jeera / Cumin

1/4 TspTurmeric / haldi

1 Tsp Ginger Garlic Paste

1/2 Tsp Chilli powder

10 Pepper Corns Coarsely Crushed

Salt to taste.

Method: Mix wheat flour , curd ,water and ensure there are no lumps. Heat 2 tsp oil in a wok.Add jeera,haldi, ginger garlic paste and chilli powder.Add the wheat flour mixture. Keep stirring .Add water and salt to taste.The gravy becomes thick later on. Let it boil for 5 mins.Switch off the flame. Add stuffed Chilli and serve hot with Phulka / Rice or Roti.



PS:Wheat flour kadhi thickens quickly. Just make this before serving .

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Karachi Halwa



This post is dedicated to my foodiemonday blog hop group as we celebrate silver jubilee. I am glad to be a part of this wonderful group where I have got a chance to learn and share from each one’s experience. To celebrate the sweets theme today I decided to make Karachi Halwa.

Karachi  Halwa is a popular Indian sweet dish made with cornflour sweetened with sugar, ghee, flavored with cardamom and garnished with nuts.I love the chewy texture of this halwa.It can be easily prepared at home.

Recipe for Karachi Halwa:


1/2 cup corn flour
Sugar 1.5 cups
Water 1cup+1.5 cups
Ghee 2 Tbsp
Cashew 1/4 cup finely chopped
A generous pinch of cardamom powder
Food color a small pinch


Mix corn flour in 1.5 cups of water and whisk well to ensure there are no lumps. Add food color and mix well. Keep it aside.

In a nonstick pan add sugar and 1 cup of water. Boil till the sugar dissolves and mixture becomes slightly thick and sticky.

Then add the corn flour mixture slowly and keep stirring continuously on a low flame to avoid will start forming glossy here and there and then start to thicken. Keep stirring till you see the halwa texture. Add ghee and cardmom powder. Once it starts leaving the sides and comes as a whole mass add cashew nuts, mix well and switch off the flame

Pour this in a greased pan and allow it to cool.Once cooled slice it into desired shapes and serve. I have a garnished grated cashews on the top.




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Tofu & Brussel Sprouts Sliders




The Super Bowl is the annual championship game of the National Football League (NFL), the highest level of professional football in the United States, culminating a season that begins in the late summer . The Super Bowl comes once a year and provides the perfect opportunity to get your football-loving family and friends together in a party at home, where you can watch the game on your big screen TV, nibble on snacks, Appetizers and enjoy a range of drinks. People who are not even keen on football or sports  get into the spirit of the Super Bowl, as it’s a great excuse just to get together and have fun.

Are you set for the Super Bowl party this year?

Looking for a Vegetarian recipe to impress your guests for the party this year?

Here is one.

Today I will share the recipe for Tofu & Brussel Sprouts Sliders.


Recipe for Tofu & Brussel Sprouts Sliders:


15 Medium Size Brussel Sprouts

450 Gms Firm TOFU (24 pcs approx.)

1.5 Tbsp Rice Flour

2 Tsp Red Chili Powder

1 Tsp Pickle Spices / Aachari Masala(Optional)

1Tbsp Cumin Powder

½ Tsp Pepper Powder

Salt to Taste

2 Tsp  Oil



Mix rice flour, salt, chili powder, cumin powder, pickle spices with water to make to thick paste.

Heat the pan. Add  oil . Slice  Tofu block into thick cubes , dip them in the spice mix and roast all the sides in the pan. Once all the sides are roasted ,remove from the pan and place them on a paper towel.

Halve the brussel sprouts. In the same pan roast the brussel sprouts with pepper powder and salt. Roast the on medium flame for 20 to 25 mins. Add the balance spice mix and roast till the brussel sprouts are well coated. Once done, remove them from the pan and place them on the paper towel.

Take one tofu cube, place  brussel sprouts on it, place another tofu cube and secure it  with a tooth pic.

Serve them hot to your family and guests.





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Tricolour Pasta

#Foodiemonday #Bloghop theme TRICOLOUR.
India is a diverse Nation with many religions ,cultures and languages. To celebrate
Republic Day, we bloggers have decided to dedicate our 24th  Foodie Monday to the theme #Tricolour.My contribution to this theme is Tricolour Pasta. Healthy and yummy .
Pasta comes in various shapes and sizes and serves as a healthy one pot
meal.Kids will just love it. Adjust the spiciness to suit your palates.On the eve
of Republic day, I am sharing recipe for  Tri Colour Pasta loaded with the goodness of
Spinach and Carrots. You can add veggies of your choice. There is no cream
added so it is more healthy.
Recipe for Tricolour Pasta:
2 Cups multi coloured shell pasta (Wheat Pasta)
2 Medium Sized onions Chopped
A bunch of Spinach chopped
1 Carrot Julienned
2 Medium sized Potato boiled and mashed
1 Tsp chopped garlic
1 Tsp Sri Racha Sauce
2 Tbsp Pasta Sauce(Prego Brand)
Cheese Optional(To sprinkle before serving)
2 Tsp Oilve Oil
salt to taste
In a large pot of boiling, salted water and a few drops of oil, cook the pasta until
just done, about 10 minutes. Drain the pasta . Add some ice cubes or cold
water so that they do not stick to each other.
Blanch the spinach and keep it aside.
Heat a wok. Drizzle olive oil. Add chopped garlic and onions and fry till they
turn slightly brownish.Then add mashed Potatoes, pasta sauce, sri racha
sauce, blanched spinach and mix. Add the boiled pasta and salt to taste.
Mashed Potatoes give a nice creamy texture to the pasta.You can add chilli
sauce or chilli flakes inn case you do not have Sri Racha sauce.
Garnish with Julienned carrots, cheese and blanched spinach and serve hot!!!
I have given it a desi touch for the Tricolour theme on the eve of Republic day!!!!



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Tri Colour Idli (Made in Microwave)





I love Idli as they are easy to steam and good for health too. A perfect way to incorporate veggies into your child’s diet who is fussy. I disguise them in idlis and serve them with yummy peanut chutney to satiate their hunger pangs.

Today I will share a quick idli recipe that can be made in a microwave in just 1 minute.Yes you heard it right.

Recipe for Idli Batter:


3 Cups Idli Rice

3/4 Cup Urad dal (whole)

1 Tsp Fenugreek Seeds


Soak fenugreek with rice for 5 Hrs. Soak Urad dal separately for 5 hours. First wash the urad dal and grind with cold water to get a fine paste. Add water at regular intervals and not at once. Too much water will flatten the idli and less water will harden the idli.Then grind rice and fenugreek to  smooth and watery consistency .Mix the rice batter with the the  Urad dal batter. Add Salt and mix the batter with clean hands.

Keep it outside to ferment.


Do not over mix the batter before you make idlis.

Idli Batter is now ready.

Tri Colour Idli:


For Green Idli— 1 cup of idli batter , 1 cup of Spinach Puree and salt(I have blanched the spinach and made a fine paste in a blender)

For Orange Idli—1 Cup of Idli batter,1 Cup of Carrot puree and salt(I have boiled one carrot and made a fine paste in a blender)

For White idli–Normal idli batter


I have used silocon mould in the shape of starfish. Pour the colour batter in each mould and microwave for 1 minute in normal reheat mode.

Yummy triclour Idlis are ready . Serve with yummy peanut chutney or any dip of your choice.









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Pigeon Peas and Spinach Kebab

  • I had managed to lay my hands on some fresh Pigeon Peas from
    my farm. So decided to make some Kebabs using Fresh Pigeon Peas.
    Vegetarian Kebab is a popular recipe.It is a great option for
    the vegetarians and make perfect appetizers for your parties. These Kebabs
    just melt in your mouth as it is loaded with goodness of Spinach and Pigeon peas.
    Enjoy these yummy Kebabs at the comfort of your home.
    350 Gms Fresh Tuvar/ Pigeon Peas
    2 Potatoes
    Spinach Puree
    3 green chillies
    1 Tsp Garlic Paste
    1 Tsp Ginger Paste
    3 Tbsp Rice Flour
    1 Tsp Sriracha Sauce(you can skip and replace with red chilli powder)
    1/2 tsp garam masala powder
    Salt to taste
    1 tbsp chaat masala
    Oil for shallow frying
    Puree the cleaned Spinach and green chilli. Boil the fresh pigeon peas
    and potato in a cooker with enough water.Drain the water once the
    peas are thoroughly cooked. Pulse the boiled pigeon peas coarsely in a
    food processor / blender. In a large mixing bowl, add minced pigeon
    peas, mashed potatoes, garam masala powder, Chaat Masala,
    Sriracha sauce, Spinach and chilli puree ,ginger paste, garlic paste
    salt and rice flour. Mix well
    Wet you palms, take a lemon size ball and shape it as desired. Shallow
    fry the Kebabs in medium hot oil until crisp on both the sides. Serve
    hot with any sauce or dip of your choice.
    You can also use them in Burgers too.
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Quinoa Pongal(Ven Pongal)

On the occasion of Pongal this year I have cooked Quinoa Pongal(Ven Pongal) which is very light , flavorful and easy to digest.It is a very easy and yummy recipe that can be cooked in just 25 to 30 mins. You can have it for breakfast too.

We loved this healthy twist. Do try and i am sure you will love it too.

Recipe for Quinoa Pongal(Ven Pongal):



1 Cup Quinoa

1 Cup Moong dal /Split Green Gram

10 Cashews

1 inch ginger, grated or paste or sliced or chopped

1 sprig curry leaves

1 tsp. Cumin / Jeera

Pinch of hing / Asafoetida

1 Tsp Coarsely crushed pepper corn

2 Tbsp Ghee

Dry roast dal till you can smell the roasted dal.Wash and cook dal and Quinoa with 2.5 cups water and salt in a Pressure Cooker upto 3 whistles.Once cooked mash the mixture lightly to get a creamy texture.
Heat a pan with ghee, add cashews and fry till golden, add cumin &  Coarsely crushed pepper corn ,allow them to splutter, add hing/ Asafoetida.
Add this to the Quinoa & dal mix and simmer for 5 to 7 mins. Switch Off the stove.
Serve with chutney or sambar.