Archive | July 2013

Simla Mirchi (Capsicum) & Batata(Potato) Bhaji

simla mirchi



1 cup Capsicum(diced)

1/2 cup Potato(deskinned & Cubed)

1/2 cup Onoin (chopped)

1/4 cup Tomato (chopped)

1 tbsp Oil.

1 tsp Mustard seeds.

1/2 tsp Jeera .

1/4 tsp Asafoetida.

1 tsp Chilli powder.

1/4 tsp Haldi powder.

1/2 tsp Dhana jeera powder.

Salt to taste.

2 tbsp Shengdana Kut.(roasted and powdered peanuts).

1/4 tsp Sugar.


In a pan heat oil.

Add mustard seeds,jeera asafoetida & onions,mix well.

Saute for 2 mins,add diced capsisum and potato,add chilli powder,turmeric powder,dhana-jeera powder and salt,mix well.

Sprinkle little water,mix well,cover and cook for 8 to 10 minutes,stir once in between.

Once potatoes are cooked add tomatoes and cook for another 2 minutes.

Add shengdana kut and sugar mix well.

Remove from heat.

Serve hot with chappati.

Happy Cooking !!!




Mango Mousse


For making desserts,I normally use non dairy whipping cream.

images (1)

This is easily available in hyper stores,can be stored in deep fridger for 6 months,scrape out as required and use.


2 cups Fresh cream.

1 cup fresh/frozen Mango pulp.

1 cup chopped Mango.

1 tsp Gelatin,dissolved in 1 tbsp cold water.

Grated Chocolate for garnishing.

2 tbsp powdered Sugar (Optional)


Refrigerate a bowl for 20 minutes.

Strain mango pulp through seive.


To get a smooth texture.


Check for sweetness,add little powdered sugar if required.

Once cold add cream to the bowl.


Using hand mixer,beat it till stiff peaks are formed.


In 1 tbsp water dissolve 1 tsp of gelatin,stir well till completely dissolved.

Add to the beaten cream,mix in mango pulp.


Mix well.


Now take two stemed glasses.


Add chopped mango pieces to it.


Now top up with cream,mango pulp and gelatin nixture.


Keep in refrigerator for 5 hours.

Decorate with grated chocolate and serve chilled.

Can be set in big bowl also.


Can be set in small short glasses also.


Happy Cooking

Sameera !!!

Matki (Moth Beans) chi Usal.




1 Cup sprouted Matki (Moth Beans).

1 tbsp Oil.

1.4 tsp Mustard seeds.

1/4 tsp Asafoetida.

1/4 cup chopped Onion.

1/2 tsp Chilli powder.

1/4 tsp Turmeric powder.

1/2 tsp Kala (Goda) Masala.

1/4 tsp Dhana Jeera powder.

Salt to taste.

1 tsp grated Jaggery.

1/4 tsp Tamarind pulp.

2 tbsp grated Coconut.

1 tbsp chopped Corriander leaves.


In a pan heat oil,add mustard seeds, asafoetida,and onions,saute for a minute.

Add sprouted matki.


Add chilli powder,turmeric powder,dhana jeera powder,kala masala and salt,mix well.

Sprinkle little water,cover and cook for 5 mimutes.

Add grated jaggery and tamarind paste,mix well and cook for 2 more minutes.

Add grated coconut and chopped corriander leaves.Mix well.

Serve hot with chapati or bhakri.

Happy Cooking !!!