Thursday, July 26, 2007


I haven’t really visited Punjab i.e. as a tourist. I was fortunate to pass through Punjab around eight years ago when I had to take a cab ride from Dalhousie to Jammu Kashmir to catch a train to return back to Mumbai. We were on a vacation to Shimla, manali, Dalhousie, at the end of our tour we had to catch a train at Jammu and hence had to pass through the beautiful country side of Punjab.

GOLDEN TEMPLE AMRITSAR -(source internet)


You watch with wonder as you pass the lush green fields, the beautiful surrounding, farmers engrossed in their work and bullock carts going at an unhurried speed on the roads. We were chatting with our cab driver for whom this was an everyday route, we wanted to eat something or at least drink a glass of Lassi for which Punjab is very famous. The cab driver was good enough to take us to a tiny but clean place for having our glass of lassi (I was not into blogging and photography, so missed out on the great lassi shop photo and off course the lassi would have been photographed too.).
I knew that a typical Punjabi had a huge glass of lassi or buttermilk in the morning, but I was not prepared for the enormous glass that was put in front of me which was light and frothy on top with a dollop of cream waiting to be licked up. Luckily for us we had ordered only 2 glasses for 4 people, as it would have been impossible for us finish one per person and had to share it between us.


Today I have made 2 items for the event.



2 medium radishes finely grated
1 cup besan flour
Red chili powder
Haldi powder
Garam masala powder
Lots of finely chopped coriander
Salt and sugar to taste
1 tsp whole jeera
1 tsp amchur powder.



Sieve the wheat flour and add salt.
Add water and knead to firm dough.
Cover and keep aside

Peel and grate the radish
Squeeze and drain out all the water from the grated radish
Take a pan, add a little oil
When it is hot add whole jeera let it splutter
Add besan and fry for sometime till the besan becomes a little brown.
Then add all the masalas according to requirement.
Then add the grated radish and the chopped coriander.
Add salt, sugar and 1 tsp of amchur powder
This mix will form a thick mass as shown in the picture.
I have given a little twist to the original parathas, normally a radish parathas would have
The filling done in this way. You have to heat a pan and fry radish till brown add salt, chill powder, greenchillies,corianderleaves and mix , leave it to cool. And then use this mix as the stuffing.


Take some dough and roll into a small puri
Put about 2 tbsp of stuffing and cover all the sides.
Roll again into a think and round parantha.
Heat a tava and fry the mooli ka parathas on both sides to crispy and brown.
Smear some oil along the sides. You can serve this parathas with a dollop of home made butter or a spoon of homemade ghee.
I love to have it with curds and pickle.
The second dish that I cooked for this event was the,

Here is the recipe


1 cup Moong dal
2 small red chilies, 6 garlic flakes
1 medium sized onion finely chopped
1 tsp cumin seeds, a pinch of asafetida, 1 inch ginger
1 tsp turmeric powder, 1 tsp lemon juice
One bunch spinach leaves.


Wash and pressure cook Moong dal with salt and turmeric powder.
Wash spinach leaves and chop them fine.
Heat oil in a kadai add the cumin seeds and asafetida
When cumin seeds splutter add onions, and red chilies.
Fry onions till they become translucent add ginger garlic and fry for some more time.
Mix in the boiled dal and bring the whole thing to a boil
Mix in the chopped spinach and lemon juice
Let it boil for about 10 mins till everything gets evenly incorporated.
You can add coriander leaves too.
Hot dal is ready.
This is my entry for the event hosted by asdearassalt

Saturday, July 21, 2007


This is my favorite breakfast.

Aloo roti is like a first cousin of Aloo parathas, so alike and still so different. I feel that this is a much easier dish and can be made in a jiffy and tastes great too…

So here is the recipe for you.

2 medium potatoes boiled and mashed
2 cups wheat flour
½ cup jowar flour
½ cup rice flour
1 tsp chili powder
1 /2 tsp haldi powder
1 tsp dhania jeera powder
Salt and lemon juice to suit taste.
½ sp sugar
Lots of coriander for flavour


Mix all the above ingredients together
Knead it into a dough ball just like you would do for a roti.
Roll just like you would roll a roti.
Heat a tawa or griddle.
Spread oil all around the tawa and let it cook on both the sides.
Eat it with curds or coconut chutney or with both off course.
ENJOY!!!! and please let me know if you really like it.

Thursday, July 19, 2007


BREAKFAST is a must in our house , I have to also got to pack my sons tiffin early in the morning at around 6.30 so i am always on a look out for something that is nutritious , healthy and quick . This uttappam was a very spontaneous thing that i did , I woke up late and just could not think of something nutritious for his tiffin, which could be made in 30 mins. normally in such a situation, i just pack some jam and butter sandwiches or chapati rolled with ghee and jaggery [my son loves this], but the problem was NO BREAD!!! or atta kneaded . So standing near the kitchen platform in a daze, i found my jars with the various attas staring at me and saying " pls use me to cook something delicious". I had to comply , so was born this delicious UTTAPPAM which i hope you will find interesting too.

Here is the recipe


1 cup wheat flour
1/2 cup jowar flour
½ cup besan or chickpea flour
½ cup rice flour
1 medium sized onion finely chopped
1 small tomato very finely chopped
1 tsp cumin seeds
Finely chopped coriander leaves
1 tsp red chilli powder
½ tsp turmeric powder
salt to taste 1 tsp sugar powder or granulated sugar


Mix together all the flours in a bowl
Add all the ingredients and get a pouring consistency by adding enough water
Heat a griddle or tawa
When hot, reduce the flame and smear with a little oil.
Pour a ladle full of uttappam batter to form a thick pancake like circle.
Use a non stick pan as the batter contains tomatoes which tend to stick to the pan if the uttapa becomes a little thin.
Make it crisp and brown on both the sides.
Remove smear with a little ghee and eat with any chutney.
I prefer the green coriander coconut chutney or the white coconut chutney. here i had it with a nice sweet and sour mango pickle.

You will find the recipe of MIX DAL DOSA on my other blog.

This uttappam can be made for dinner or lunch too as it has all the ingredients to make it a complete meal.

Friday, July 13, 2007


Nowadays i read a lot of blogs which have bento lunches i.e Japanese way of packing there tiffin box , in boxes that are called bento boxes . I see that Japanese people eat very healthy food and stir fries form a very important part of the bento box , they have all sorts of stirfries with various sauces that are available , they have their combination of noodles and sauces.
But in India , the number of sauces available are limited and so is the no of noodles .

so i dont depend on the sauces or the noodles , i make stirfries with all the vegetables in the market and i dont use any readymade sauce i use only garlic,pepper and salt which is enough to make it tasty, as it retains the original flavour of the vegetables used.

For the above stirfry i have used onions, cabbage,carrot and sweet corn. I not only eat it as it is but also make sandwiches and wraps with it.

Thursday, July 05, 2007


I just cannot have enough of stir-fried nowadays seem to have fallen in love with stirfries.
i got inspired to try stirfries {its not a part of a typical indian cuisine} after reading some blogs which make stirfries regularly . so i started making my own and simplest version of stir fry . In india stir fry sauces are not easily available and hence i use whichever vegetables are available, onions,garlic,salt and pepper .
doesnt the prawn stir fry look yummyy....

Monday, July 02, 2007