Wednesday, December 30, 2009


I made Litti for my son after a long long time.

The filling in a Litti is from Sattu flour. Sattu is roasted channa flour. Besan on the other hand, is unroasted channa flour. Sattu is very flavorful and ready to eat flour. When used as a filling, it is seasoned with chilli powder, chopped garlic, chopped cilantro, chopped onion, chopped green chilly - little bit of all of these with some water for it to gel together, not more.

The cover is made from dough of wheat flour. Take a scoop of the dough, flatten it with your fingers and cup it in the palm of your hand. It needs to be  thick. Spoon in a scoop of Sattu mixture and close the dough into a ball.

Bake the Litti in wood or coal fire. Since it cold and snowing outside, I cant use any open campfire like that. I used the regular over for baking these.

Serve Litti with Aaloo Choka (mashed potatoes) and/or Baigan ka Bharta (brinjal/eggplant). Green mint chutney is very refreshing.

Wednesday, December 23, 2009

Jirvani - Nutrition for New Mother

Jirvani - an ideal homemade nutition supplement for new mother, after delivery, for quick and sound health. Enriched with all kinds of vitamin. As per our ancient culture of preparation. To be used after delivery. When the modern medicines were not developed. Prepared with complete spices and dry fruits.

100 gm Cummin (Jeera)
50 gm Ajwain
100 gm Ginger
5 Cloves (Lawang)
5 Cardamom (Elaici)
1 inch Dalchini
50 gm Sauf
100 gm Dates
200 gm Dry Dates (Chuhara)
100 gm Coconut
100 gm Cashew (Kaju)
100 gm Rasin (Kismis)

Soak the above overnight.Next morning, blend them all in mixer.

200 gm Jaggery (Gud)
200 gm Sugar
200 gm Ghee
1 tsp Cummin (Jeera)

Add ghee in a pan. When it heats up, season with Jeera.
Saute the blended paste on slow flame with continous stirring, till it starts leaving the sides of the pan.
After that, add sugar and jaggery. Do not add these before this point.
Stir again for sometime, till they dissolve.
Stop at that point and remove from heat, else all of it will toughen like stone.

Store carefully in clean place. Can be used for a week or 10 days.

Monday, September 28, 2009

Happy Birthday


जन्मदिन की बहुत बहुत बधाई हो.
हर दिन शुब हो.
दोनों का जीवन सदा सुखमय हो.

आपके जन्म दिन की खुशी में , मैं खाजः, फेनी और मठ्री बनाई हूँ.
आपको भेज रही हूँ.

हमारे पुरे परिवार के तरफ़ से, आपको बहुत बहुत बधाई हो.

आपकी मम्मी शैल।

खाजः और फेनी


Saturday, July 11, 2009

Papdi Chaat for Daddy-Jiiiii

Daddy-ji, Wish You A Very Very Happy Birthday from all your near and dear ones from Banglore, Bhilai, Minneapolis and Tokyo. Also wishing you a long, prosperous and healthy life. I know mummy has made lot of your favorite dishes today, but I have also prepared some thing special for you and its "Papadi Chaat". We all know that you avoid eating out side junk food, but enjoy when prepared at home and I still remember how you used to tell me different stories to keep me away from eating outside. This plate is for you daddy-ji, totally hygienic and very tasty. Hope you like it.

For Papdi Chaat you need:
  • Semolina Puries
  • Cilantro chatni
  • Tamarind chatni
  • Bitten thick curd
  • Boiled potatoes 3 chopped
  • Boiled Peas
  • 1 chopped onion
  • Hand full chopped cilantro
  • 2 green chili chopped
  • 1 tsp chart masala
  • 1/2 tsp cumin powder
  • 1/2 tsp red chili powder
  • 1/2 tsp pepper powder
  • 1/2 dried ginger powder
  • 1 tsp black salt or common salt
For Semolina Puries:
  • 1 cup semolina or suji or rava
  • 1 tbsp maida or all purpose flour
  • 1/2 tsp salt
  • 1 tsp oil
  • Warm water
  • Oil for frying

Mix all the ingredients and make a tight dough with warm water and leave for 20 min. Then make small golf ball size puries and deep fry in oil till golden brown. Press the puries while deep frying.

For Cilantro chatni:
  • 1 bunch of fresh and clean cilantro
  • 2 green chili
  • 2 garlic flakes
  • 1 tomato
  • 1/2 inch ginger
  • 1 tsp mustard oil
  • Salt to taste
Put all the things in blender and make a nice and smooth paste and you are ready with coriander chatni.

For Tamarind chatni:
  • 50 gm tamarind
  • 1/2 tsp salt
  • 1/2 tsp cumin powder
  • 100 gm sugar

Soak tamarind in water for 2-3 hrs, extract the pulp & filter, mix all the ingredients and boil it till it becomes half. Add sugar as per taste.

For Padpdi Chaat:

Take 5 -6 puries in a plate and make hole from one side for filling the ingredients. Now fill it with boiled potatos and peas, ddd chopped onions and chili. Now fill it with the chatnies and curd. Then sprinkle all the masalas and salt. Garnish with cilantro and bhujiya sev. Yuuummmmyyy now you are ready with very tasty chaat. In some part of central India it is also called as SPDP (Sev Puri Sahi Puri).

Sunday, June 28, 2009

Vegetable Instant Rava Idli

Our saturday breakfast is fixed. It is either Idli Dosa or Idli Dosa or finally Idli Dosa :-) But this weekend somehow I forgot to make the usual batter. Still wanted to have idli only, so thought of making quick rava idli. To make it nutritious, I added vegetables to it, which made it healthier and tasty too. My first encounter with rava idli was in Banglore restaurant, where they serve it with some creamy yellow color gravy (Not remembering what they call it). They used to serve giant size rava idli and even 1 rava idli is enough to satisfy your hunger. To maintain the nutritional value of the vegetables I hopped them finely and steam them only once while making the idli. Cooking vegetables short and fast helps in maintaining their nutritional value.

  • 2 Cup rava or semolina or suji
  • 1 Cup finely chopped vegetables (carrot, french beans, peas, capsicum)
  • Curd
  • Salt
  • 1-2 tsp fruit salt
  • Oil (for tempering and greasing the idli dish)

For tempering you need:
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1 tsp chopped ginger
  • Few curry leafs
  • 1 tsp chopped green chillies
  • 7 - 10 Broken cashews

  • Heat 1 tbsp oil in a pan.
  • Put all the tempering items in the pan and fry till light brown.
  • Then add rava and fry till light brown.
  • Then take this rava in a separate bowl and add vegitables, salt, curd and make a thick batter.
  • One the other side take idli container or pressure cooker and put 1/2 glass in it and boil it.
  • Once water starts boiling, put fruit salt in the batter and mix nicely and put it in the greased idli stand.
  • Now place it in the boiling water and cook for 7-10 mins as we do for normal rice and lentil idlis.

  1. Add fruit salt at the end.
  2. Make thick batter.
  3. If using cooker for making idli, then remove the whistle or weight.

My this preparation goes to Divya's Show me your Breakfast & EFM-June-Breakfast-Series of Me and My Kitchen.

Friday, June 19, 2009

Chili Chicken

Indo-Chinese dishes are my favourites. The combination of Chinese style cooking with Indian style seasonings makes it simply awesome. Chili chicken, was the first chicken dish, I learned and that too from someone who was a GREAT LOVER of chicken dishes. No no, its not my mom, sister or friend, it is my eldest brother. He is really a great cook, when it comes to any chicken dishes. Chili Chicken made by my brother is by far the most sought after dish in my home. But later he became a complete veggie and following his path, most of my family members have turned veggie, so no more chicken preparation at my home now :-) . But there is no restriction at my own house or in-laws home. We all love chicken dishes, especially my father-in-law loves the Chili chicken prepared by me and enjoys the dish like anything, which gives me lot of satisfaction.

  • 500 gm Bone less chicken (small pieces)
  • 2 Medium size bell pepper (Chopped length wise)
  • 1 Big Onion (Chopped length wise)
  • 2 Tbsp ginger garlic paste or chopped
  • 1 Egg
  • 3 Tbsp Cornflour/ corn starch
  • 3 Green chillies chopped
  • 2 Tbsp soy sauce
  • 2 Tbsp chili sauce
  • 2 Tbsp tomato sauce
  • 2 Tbsp vinegar
  • 1/4 Pepper powder
  • 1/4 Chili powder
  • Salt
  • Oil to fry


Wash and dry the with the help of kitchen towel. Then add cornflour, 1 tbsp off all the sauce, egg and salt. Keep this marinate aside for 10 mins. Take oil in a pan for frying marinated chicken cubes. Fry by putting small amount of chicken cubes in the oil and do not over crowed it and fry till golden brown. Drain on paper
towels when cooked through. And also hide them after frying, as you family can finish it off, thinking it as chicken nuggets. :).
Now heat 2 tbsps of oil in a pan and then add chopped ginger , garlic and green chillies and saute for 2min. Then add chopped onions and bell pepper and fry them for 2- 3 mins. Then add all the remaining sauce , pepper powder and chili powder and salt (use little, as sauces have it own taste and salt) and fry for 1 min.Then finally add fried chicken cubes and fry for 3-4. Add now you are ready with yummy Chili Chicken.

Tips : Add some more cornflour if marination is very liquidy.
Adjust the ratio of sauce according to your taste.

My this entry goes to Potluck - Chicken hosted by Viki at Viki's Kitchen and AFAM-Bell peppers hosted by Priya's of Priya's Easy N Tasty Recipes event by Maheswari

Monday, June 15, 2009

Stuffed Dal Paratha and Strawberry Kheer

Stuffed Dal paratha and strawberry kheer was our sunday breakfast. Dal Paratha is a traditional dish of northern India and is mostly prepared during the time of festivals. It is made like other parathas or can be deep fried too. Dal stuffed paratha is mainly famous as "Dal Puri" (even if it is not deep fried). It goes well with any type or curry, kheer, chatni or even with tomato ketchup.

For Dal Puri you need :

2 cup Bengal gram or chana dal.
1/2 tsp Turmeric powder
1/2 Cumin seeds or jeera

2 Green Chili
1 Medium size onion (finely chopped)

1 Tbsp ginger garlic paste or finely chopped

1 Tspn Kitchen king masala or any sabji masala

Wheat flour 3 cups


Soak Chana dal overnight or 5-6 hours. Boil chana-daal in cooker with salt & turmeric with very little water till it gets soft. Mash it with masher or in a mixer(without water). Heat oil in kadhai and fry jeera, green chilli, cut onions, Kitchen king masala . Then add mashed dal & mix together. Make medium consistency dough with wheat flour. Use this dal filling in making parathas with the atta dough as we do for making stuffed aloo paratha.

For Strawberry Kheer you need:

1 litre milk
100 gm rice

200 gm Sugar

Elaichi powder
Dry coconut powder
5-6 Strawberry

Method :

Clean & wash rice. Add sugar in milk and boil. Take 1 cup of boiled milk and keep aside for cooling. Add strawberry in the 1 cup of milk and grind in mixer finely. Add rice in the boiled milk and cook in a medium flame. Continue to boil till it reduced to half and rice gets properly cooked. Turn off the flame once the kheer is ready. After 10 - 15 mins, add strawberry milk and cook for 2 min on a light flame. Garnish with dry fruits & dry coconut gratings. Serve hot or cold as prefered. I like it cold.

Dal Puri & Strawberry kheer goes to:

1. SHF- Fruits & Nuts event hosted by Mansi.
2. To Happy Cook's Strawberry Feast .
3. To Monthly Mingle #33 -Ravishing Rice Recipes hosted by Nags of Edible Garden. event by Meeta of What's For Lunch Honey?.
4. To FIC June Delectable combinations, hosted by Kamalinka of Dedicated to Janaki Patt ,event by SunshineMom's event.
5. To Divya's Show me your Breakfast .
6. To My Legume Love Affair event by Susan and hosted by Annarsa
7. To EFM-June-Breakfast-Series of Me and My Kitchen.

Wednesday, June 10, 2009

Grilled Fish

Japan, hub of marine food, tremendous amount for sea foods are available here. Its like heaven for sea food lovers. You can get unlimited range of fish, weeds and other sea products. You name it and you get it, but the thing is you should know its Japanese name :). Japanese foods are considered as one of the best and nutritious food, as they do not perform much alteration with its original form. For example, 'Sushi', a world famous dish (considered to be very healthy and tasty) is created by putting raw pieces of fish or fish eggs over a rice ball.

Now coming to the topic, since I am brought up in central part of India, our consumption of marine foods were limited. We use to eat river fishes like Bangra, Rohu, Katla etc. My mother knows the real secret of making them with mustard paste and gravy, which I love a lot. Grilled fish which I have prepared is an inspiration from my brother's MIL (mother in law). She is an expert cook. My first experience of sea fish was at her place only in Bangalore. I can still taste that experience. She make this shallow fried fish with "Surmai" (name of fish) and I always forget this name and fill as it is called 'Sundari' :). This time also it happened the same way and corrected with the help of my brother. Here I have used her recipe with little alteration and with other fish. This recipe can be used with other fishes too but it should be thin sliced fish.


Thin sliced fish 4 pieces
Ginger garlic paste 2 tbsp
Chili powder 1/4 tsp
Cumin powder 1/4 tsp
Coriander powder 1/2 tsp
Kitchen king or sambar masala 1/2 tbsp
Vinegar 2 tbsp
Salt to taste
Semolina or rava or suji 1/2 cup


* Wash fish slices nicely and drain extra water.
* Add every thing expect rava in vinegar and make paste like.
* Evenly spread this paste on fish slices and marinate for 1 hr.
* After an hr of marination, sprinkle rava evenly on every slice of fish.
* Roast in griller till nicely cooked, if needed brush with oil.
* You can also shallow fry it with oil.

I like preparing grilled fish with no oil but my husband insists me to brush few drops of oil while grilling over his servings. Squeeze lime juice over it and serve it hot.

Monday, June 8, 2009

Tehari with Boondi Raita

Vegetable masala rice, is popularly known as "Tehari" in northern India. You can also call it "Vegetable Biryani" as my friends call it, when they forget its name ;) , and they are bit fair when they name it so. It goes well with any type of raita or any spicy chatni.

  • 2 Cups Basmati rice
  • Vegetables (French Beans, Carrot , Peas, Cauliflower) chopped
  • 1 Large onion chopped
  • 2 Tomato chopped
  • 2 Green chilli chopped
  • 1 Tbsp ginger garlic paste
  • 4 Clove
  • 1 Cinnamon stick of 2inches broken
  • 2 Bay leafs
  • 1 Tsp cumin seeds
  • 1 Tsp ajwain
  • 1 Tsp turmeric powder
  • 1 Tsp red chilli powder
  • 2 Tsp coriander powder
  • 1 Tsp biryani masala
  • 1 Tsp kitchen masala
  • Salt as per taste
  • Ghee


  • Take 2 tbsp of ghee in pressure cooker and add cumin, ajwain, Cinnamon, clove and bay leaf and temper.
  • Then put ginger garlic paste and saute till cooked.
  • Then add onion and fry till brown.
  • Now add all the vegetables and cook for 5 min.
  • Then add chopped tomato and cook for 2min.
  • Now add all the powder masala.
  • Fry for few mins.
  • Now add washed rice
  • Finally add salt as per taste.
  • Add water (double the amount of rice)
  • Finish it off with 1 tbsp of ghee and coriander leafs to get nice flavour.
  • Cook till done.

This is my entry for Monthly Mingle #33 -Ravishing Rice Recipes hosted by Nags of Edible Garden, event by Meeta of What's For Lunch Honey?

Wednesday, June 3, 2009

Baby Corn Potato Curry

Finally!!!!! Finally, tender Baby Corns got the chance of escaping from the freezing temperature of my refrigerator and make them even more tender on my stove. I added roasted groundnut powder in the gravy , which enhanced its flavour even more. It is a good source of vitamin B1, B2, B6 and vitamin C . It is also rich in several other nutrients too such as Potassium, Sodium and other fibers.

  • 400gms Peeled Baby Corn
  • 2 Medium size Potato
  • 1 tbsp ginger garlic paste
  • 2 tbsp Roasted Groundnut powder
  • 2 Onion medium size
  • 2 Tomatoes medium size
  • 1/4 tsp Turmeric powder
  • 2 tsp Coriander powder
  • 1 tsp Chilli Powder
  • 1 tsp Kitchen king masala
  • 2 tsp Dry Methi leafs
  • Salt to taste
  • For Seasoning - Panch Phoran (1tsp of Jeera, Ajawain, Saunf, Methi and Sarso seeds together)
  • Oil

  • Boil Corn and Potato.
  • Cut it into approx 1 inches and fry in 1 tbsp oil till it gets light brown (optional).
  • Make paste of tomato and 1 onion.
  • Now heat 2tbsp of oil in a pan and temper panch phoran.
  • Then add ginger garlic paste and saute.
  • Add 1/2 chopped onion and cook till light brown.
  • Now add tomato and onion paste and cook till raw smell vanish.
  • Now add turmeric, chilli, coriander and kitchen king powder and cook for 3-4 mins.
  • Then add roasted groundnut powder and cook for 3-4 min.
  • Now add fried baby corn and potato and salt and cook for few mins.
  • Add dry methi leafs.
  • Add water for desired consistency.

Monday, June 1, 2009

Suji ka Chilla

My today's quick morning breakfast was Suji ka chilla with mixed pickle and fresh orange juice. "Chilla" is a substitute word for dosa and is mostly used in northern and central India. Suji or rava or semolina chilla
is a tasty, easy and quick to prepare. It is a bit different from our normal Rava Dosa.

Ingredients :
  • Suji 2 cups
  • All purpose flour 2 tbsps
  • Curd or butter milk
  • Cheese (optional)
  • 1/2 onion finely chopped
  • 2 green chillies chopped
  • 1/2 tsp cummin seeds (jeera)
  • 1/2 tsp ajwain
  • Salt to taste
  • Oil or butter
Method :
  • Mix all the ingredients to make dosa like batter with out any lumps.
  • Brush your nonstick frying pan with butter or oil.
  • Preheat the pan.
  • Spread the batter as we do for dosa on pan.
  • Cover it with lid till the upper surface become dry.
  • Now brush it with oil and cook from both the sides.
  • Cook in low or medium flame.
Serve it with any spicy chatni or curry.

Wednesday, May 27, 2009

Chicken Seek Kebab

Today for the first time (in 10 months), my hubby came back from office on time. Immediately after coming he asked: (dekho aaj tou mein jaldi aaya hun, tou aaj mujhe kuch special khana milna chahiye) See, today I have come on time, so I shall get something special to eat. So I prepared special menu for him, which included Chicken Tikka, Laccha Paratha, Dal Tadka and Chicken Seek Kebab.

In India I never felt like eating Chicken seek kebab (I'm still wondering... why). May be due to availability of soo many other varieties, but here in Japan your long range of item shrinks like any thing. So one day forcefully I tried "Chicken Seek Kebab" and was amazed by the wonderful hidden taste that was waiting for me. It did magic in my mouth. From that day onwards, I always order this dish whenever I go outside for feast.

Kebab can be made in different shapes, sizes, style (deep fry, shallow fry, baked) and with different types of meat. However, the roasting of meat on skewers is far more widespread. I used this widespread method today.

  • 250 gms finely minced chicken or boneless chicken
  • 2 tbsp ginger and garlic paste or finely chopped
  • 2 green chillies
  • 1/2 tsp garam masala
  • 1/2 tsp red chilly powder
  • 1 tsp coriander powder
  • 4-5 sticks of chopped coriander leaves
  • 6-8 pcs of mint leafs
  • 1 tbsp cheese
  • Butter or oil
  • Salt

  • Wash chicken and dry them nicely with kitchen towel.
  • Mix together all the ingredients except butter and put in mixer and blend well to get fine thick paste (without using water)
  • If using minced chicken then make paste of other ingredients, add in chicken nicely and mix well.
  • You can add in little bit of cinnamon clove black pepper powder if you wish a strong flavour.
  • Grease the skewer (if metal).
  • Pre-heat the grill to maximum.
  • Take some mixture in your hand and using your palm and fingers, make a sausage shaped kebab over the skewers.
  • Grill the kebabs until cooked, brushing with butter or oil and rotating the skewers frequently.
  • Serve it hot and sprinkle chat masala and lime juice as per your taste.

I have not used coriander in the paste since I could not get for the past 1 month. Also, have used dry mint leafs.

  • Add bread Crumbs if you are not able to bind kebabs over skewers.
  • If using wooden skewers, then soak them in water for at least 20 mins.
This is my entry to Potluck - Chicken hosted by Viki at Viki's Kitchen.

Thursday, May 21, 2009

Paneer Jalfrezi

Panee Jalferzi is a quick, easy and very tasty dish to create at home. It is such a
easy dish that even a first time cook can make it with out looking at the recipe twice.

200gm cottage cheese (paneer) diced
1 large onion diced
5-6 medium size bell pepper (any colour ) diced
1 medium size ripe tomato diced
1 tbsp ginger garlic paste
1 tsp cumin seed (jeera)
1/2 tsp turmeric powder
1/2 tsp chili powder
1 tsp coriander powder
1/2 tsp black pepper powder
1 tsp Kitchen King masala or Sabji masala
2 tbsp vinegar or lime juice
Salt (as per taste)
Fresh coriander chopped (for garnishing)
2 tbsp cooking oil

1. Heat oil in a pan and temper cumin seeds .

2. Add ginger and garlic paste and fry until well blended.

3. Add onion and pepper and saute for 4-5 mins.
Stir frequently to prevent scorching.

4. Now sprinkle in turmeric powder, chilli powder,
coriander powder and pepper powder and cook for 2 mins.

5. Add diced tomatoes and cook for 2-3 mins.

6. Now add sabji masala and salt.

7. Then add paneer and cook for about 2 minutes until soft and stir
with soft hand so that it remains in shape.

8. Add vinegar or lime juice just before turning off the heat.

9. Garnish with fresh coriander.

Panee Jalferzi should be served hot and it goes well with Indian breads like phulak,
naan, tandori roti , rumali roti etc or with basmati rice too but my personal
favorite which blends with it and triggers my taste gland is namkeen pori.

Thursday, May 14, 2009


Your near and dear one's from Bhilai, Minneapolis and Tokyo are wishing you both

A Very Happy Anniversary !

In Tokyo, we celebrated you anniversary by making your favorite dessert, Rasmalai.

We all are greatful to you both for making our life happy, you both are the charming
Baghban who make our soul blossom.

We all love you Mummy & Daddyji....

Mummy no one can match your culinary excellence but I hope you will like it.