Mixed Vegetables Kachumber.

Kachumber is a salad dish consisting of fresh chopped  vegetables,can be tomatoes, cucumbers, onions, carrots,etc.usually flavoured with lemon juice and chili powder.

It goes well with any indian meal.It has a slight tinge of spices which makes it very tasteful.

We usually have it with tikkas either paneer or chicken.


1/4 cup Onions cut into thin slices.

1/4 cup Cucumber thinly sliced.

1/4 cup Cabbage thinly sliced.

1/4 cup Tonatoes thinly sliced.

1/8 cup Carrots thinly sliced.

1/8 cup Capsicum thinly sliced.

1/2 tsp Red Chilli Powder.

1/2 tsp Chaat Masala.

Juice of half Lemon.

1 tbsp Chopped Coriander Leaves.

Salt to taste.


In a big bowl mix all the vegetables,add lemon juice, red chilli powder, chaat masala powder,chopped coriander leaves and salt to taste. Mix well to combine.

Remove in a serving bowl and serve immediately.

Happy Cooking!!!


Hot Instant Coffee.

Once upon a time my mom was a coffee addict,now with age consumption of coffee is limited,but as much as she loves having coffee,she equally loves making it for others….and people visit her just to enjoy her Cup of coffee and of course her hospitality….

So here is my Mom’s simple recipe to make best tasting coffee with minimal ingredients and no special device.

My mom brews her coffee fresh daily,here I have used instant coffee.


1 cup Milk.

2 tsp Sugar/Jaggery Powder.

1/8 tsp Cardamon Powder.

1 tsp Nescafe.


In a microwave safe mug,add milk,sugar/jaggery and cardamom powder,heat on high for 1 minutes 30 seconds.

Remove and stir well,add coffee powder and again mix well,sprinkle a pinch of coffee powder on top and serve hot.

Tip:Same can be made on gas top also,add sugar and cardamom powder to milk and let it come to boil,pour it in a cup and add coffee powder,mix well and serve hot.

Happy Cooking!!!



Onion and Cucumber Kachumber.

This is a salad dish consisting of fresh chopped  vegetables,can be tomatoes, cucumbers, onions, carrots,etc.usually flavoured wirh lemon juice and chili powder.

It goes well with any indian meal.It has a slight tinge of spices which makes it very tasteful.


Onions cut into thin rings.

1 Cucumber thinly sliced.

1/2 tsp Red Chilli Powder.

1/2 tsp Chaat Masala.

Juice of half Lemon.

1 tbsp Chopped Coriander Leaves.

Salt to taste.


Slice the onions thinly and separate into rings.Wash,peel and thinly slice cucumber.

Add lemon juice, red chilli powder, chaat masala powder,chopped coriander leaves and salt to taste. Mix well to combine.

Remove in a serving bowl,sprinkle some chilli powder on top and serve.Can also be served chilled.

Happy Cooking!!!


Masala Laccha Pyaz.

This is a must try  dish.These delicious and tangy pickled onions are popularly known as Lacha Pyaz. Goes very well with most of the delicious North Indian meals.


Onions cut into thin rings

1/2 tsp Red Chilli Powder.

1/2 tsp Chaat Masala.

Juice of half Lemon.

1 tbsp Chopped Coriander Leaves.

Salt to taste.


Slice the onions thinly and separate into rings.

I Add lemon juice, red chilli powder, chaat masala powder,chopped coriander leaves and salt to taste. Mix well to combine.

Cover the bowl and allow the onions to rest in the lemon juice for about an hour. The Masala Lacha Pyaz is ready to be served.

Happy Cooking!!!


This is an easy to make no yeast pizza base made in pan.

Using some basic ingredients, it makes a tasty pizza crust with perfect thickness and consistency,better than market bought base.

These can be made in advance and stored up to 3 days…


1 cup Maida.

¼ cup Wheat Flour.

3 tbsp Curd.

1 tsp Baking Powder.

1 tsp Baking Soda.

1 tbsp Sugar.

1 tbsp Oil.

Salt to taste .


In a large mixing bowl, add all purpose flour, wheat flour, baking powder, baking soda,Mix well.

Add oil, salt,sugar and curd mix everything well.
Add water as required and make soft runny dough. Knead for about 5-6 minutes until the dough turns very soft but not sticky.

Cover and set this aside for about 20 minutes.

Divided the dough into 2 to 3 parts. Dust the rolling board lightly and pat it to form a round slightly thicker than a chapati.

And prick it with a fork all around the dough.

Now heat a flat pan,place a butter paper on it and place the rolled dough on the butter paper,cook one side properly on a low flame for around 2 mins,turn over and cook on other side.

Remove and use to make pizzas.

Tip:Same can also be baked in Oven for 15 mins at 180°C

Happy Cooking!!!


Masala Chaas.


Masala chaas is the ideal summer drink!Made with curd,chilled water and some spices, it’s not only light and refreshing but also good for your gut!


1 cup plain Curd.

2 cups Cold Water.

1 Green Chili chopped finely.

1/2 inch Ginger grated.

1 tbsp Coriander Leaves chopped finely.

1/2 tspb roasted Cumin Powder.

1/2 tspn Black Salt/Rock salt.

1/4 tspn Chat Masala.

Salt to taste.


Add all ingredients except coriander leaves to a blender.
Blend till combined.
Pour into serving glasses, garnish with chopped coriander leaves.
Serve chilled.

Happy Cooking!!!


Masala Puri.

These are poori’s with little twist.Its a spicy version of the regular poori, which calls for the addition of Indian spices like turmeric powder and red chilli powder to whole wheat flour dough mixture.

I have a fond memory of my mom making these pooris to carry with us during road travels as they last long and I used to love having them with mixed fruit jam.

It is a favourite Gujarati tea time snack, each home has their own version of the masala poori recipe.Here I am sharing my version…


1 cup Whole Wheat Flour.

1/4 cup Besan.

1/2 tsp Turmeric Powder.

1 tsp Red Chilli Powder.

1/2 tsp Coriander & Cummin Seeds Powder.

1/2 tsp Ajwain crushed.

2 tbsp Coriander Leaves chopped finely.

1 tbsp Oil & Oil for frying.

Water for kneading dough.

Salt to taste


In a wide bowl, mix whole wheat flour, besan,al the dry spices,salt and chopped coriander leaves.

Slowly add water to form a slightly firm dough,add oil and grease the dough well.

Cover and let it rest for at 20 minutes.

Now divide the kneaded dough into approx 15 equal portions.

Apply littke oil to puri press,plce one ball and press firmly to form poori.

Alternately pur is can be rolled using rolling pin.

Make pooris out of all the balls,keep aside.

Heat oil in a kadhai till hot. If you place a small piece of dough in the oil, it should sizzle up. Reduce heat to medium and place a single poori into the oil and with very gentle pressure press with the back of a slotted ladle till it puffs up.

Flip over the poori and allow to cook for a few seconds till it attains a light golden shade.

Place the poori over an absorbent paper towel to absorb excess oil.

Serve warm with potato masala, aloo bhaji, pickle or any curry of your choice.

Happy Cooking!!!



Amritsari Aloo Kulcha.

Amritsari Kulcha is a popular traditional flat bread from Amritsar,Punjab.
It is prepared with maida and spicy potato stuffing and is typically baked in indian tandoor oven .
Today we are going to make it on tava using stove top.
For this dish to come out well,use iron tava as kulcha will not stick to non stick tava and you won’t be able to get tandoor effect.


For Kulcha:

2 cups Maida.

1/2 tsp Baking Powder.

1/4 tsp Baking Soda.

2 tbsp Ghee

1/2 cup Yoghurt.

Luke warm water to knead the dough.

Salt to taste.

For kulcha stuffing:

2 cups boiled Potatoes.,peeled and mashed.

1 cup Onion chopped finely.

2 Green Chillies chopped finely.

1/2 bunch Coriander Leaves,chopped finely.

1 tbsp Cumin Seeds.

1 tbsp Coriander Seeds.

1 tbsp Ajwain.

1 tsp Chat Masala.

Salt to taste.

Other Ingredients:

2 tsp Black Sesame Seeds.

3 tbsp Coriander’s Leaves, finely chopped.

2 tbsp Butter.


In a bowl, mix all purpose flour, baking soda, baking powder, ghee and yoghurt. Knead the mixture into a soft dough using little water if required,cover it with a damp muslin cloth and keep aside to rest for half an hour.

Dry roast cumin and coriander seeds in a pan and crush in a mortar and pestle.

Mix boiled potatoes, chopped onion, green chillies, coriander leaves, crushed coriander and cumin seeds,ajwain in a bowl. Add salt, chaat masala and mix well.keep aside.

Pinch a ball sized dough and roll to 5 inch circular disk,spread some ghee on it,place aloo stuffing in the centre take the edge and start pleating bringing to centre.

Sprinkle some sesame seeds and coriander leaves on one side of the kulcha.

Gently roll to oval shape using rolling pin.

Brush other side lightly with water.

Slowly place the kulcha on hot tava with water side down and and press gently.

After a minute, flip the tawa upside down and cook kulcha directly on flame till it turns golden brown in color.

Kulcha will get lovely spots like tandoor.

Spread some butter.

And remove from tava.

Serve the amritsari kulcha with chole, onion and green chillies.

Recipe for chole-https://udarbharna.com/2013/09/19/punjabi-chole/

Happy Cooking!!


Paneer Capsicum Masala.

This is a quick and simple vegetarian recipe, here paneer (cottage cheese) is added to sautéed onions, tomatoes and spices for a satisfying hot dish goes very well with Phulkas.


1 tbsp Oil .

½ tsp Cumin Seeds.

½ cup finely chopped Onion.

1 tspn Ginger-Garlic Paste.

2 Green Chillies finely chopped.

1/2 cup Tomatoes finely chopped.

¼ tspn Turmeric Powder.

½ tspn Red Chilli Powder.

½ tspn Coriander Powder.

½ tspn Garam Masala Powder.

200 gms Paneer (cottage cheese),cut into tiny pieces.

2 Capsicums chopped into cubes.

Salt to taste

2 tbsp chopped Coriander Leaves.


Cut Paneer and caosicum into  cubes,keep aside

Finely Chop the onions, tomatoes and green chillies. Keep aside.

Heat oil in a pan.Add cumin seeds. Let them crackle and change color. Once they get browned, add onions.Mix well and sauté the onions. When the onions become translucent, add ginger-garlic paste and chopped green chilies.

Sauté for some seconds till the raw aroma of the ginger-garlic goes away.
Now add tomatoes and sauté on medium-low heat till they become soft.
Now add turmeric, red chili powder, coriander powder and garam masala powder.

Mix well and sauté for 5 to 6 seconds.Now add capsicum,paneer and salt,Mix well and cook for 2 minute.

Add chopped coriander leaves mix lightly.

Remove in a serving bowl and serve hit with phulkas or Rotis.

Happy Cooking!


Prawns Thai Green Curry.

This curry is made using medium size prawns in very flavorful gravy made using fresh aromatic ingredients used in South East Asian cuisine.

This can also be made with chicken or vegetables.With a gravy this good, you can put anything in it – and it will taste amazing!

I have served it today with Lemon grass rice,it makes a perfect meal…

Recipe for Lemon grass Rice-https://udarbharna.com/2020/07/28/5368/

This Thai green curry had an olive green color instead of fresh green color,as I have used dark soy sauce while making the green curry paste.

Now a days a packet of mixed ingredients required for Thai curry paste is easily available in hyper markets.


For Thai green curry:

3/4 cup thick Coconut Milk.

2 tablespoon coconut oil or sesame oil.

2 cups water.

2 tbsp chopped Thai Basil Leaves.

2 cups Prawns,washed,peeled and deveined.

1/2 cup Red and Yellow Bell Peppers,chopped into cubes.

For Thai Green Curry Paste:

3 Thai Red Chillies & 1 Green Chili.

1/2 inch Galangal.

1 Medium Onion chopped.

1/2 cup Coriander Leaves.

5 Kaffir Lime Leaves .

2 Lemon Grass stalks chopped.

2 tsp Coriander Seeds.

1 tspn Cumin Seeds.

1/2 tbsp Dark Soya Sauce.

1/4 tsp Lemon Rind.

3 tbsp coconut milk.


Washed,peel and devein prawns,apply little salt and keep aside.

To make thai green curry paste,put all the ingredients in Mixie jar and grind to a slight coarse paste without adding water.

If the mixture is too dry and not getting ground, then add some more soy sauce or coconut milk and grind it.

In a pan, heat Oil,add bell peppers and saute for 2 minutes.

Add the green curry paste. Saute  for another 2 minute.

Add prawns.Mix well

Add 2 cups of water and mix well.

Cover and cook till the prawns are cooked.
Now add coconut milk and mix it with the rest of the paste.

Also add salt as required. Mix very well.
Bring the entire curry to a boil. Then garnish the curry with chopped thai basil leaves.

Remive in a serving bowl and serve the thai green curry with warm lemon grass rice or plain steamed rice.

Tip: It is best to have the Thai herbs and spices for this recipe, but if you do not have this, you could still substitute the Thai ingredients with the commonly used ingredients from the Indian kitchen.

  •  Galangal: use ginger instead
  • Kaffir lime leaves: add zest of lemon instead
  • Thai chillies: substitute green chillies.

Happy Cooking!!!