Hare Lehsun Ki Chutney.

Hare Lehsun Ki Chutney is a very famous chutney consumed in most of the house holds, to make this chutney green garlic is used,which is best available only in winters.

Recently I had to travel to Mumbai for some work,on my way back got it from parle vegetable market.


3 bunches Green Garlic Cloves, finely chopped

3 bunches Green Garlicarlic Sprig, finely chopped

4 Green Chillies, finely chopped.

¼ cup fresh Coriander Leaves, finely chopped

½ tbsp roasted Peanuts, skin removed & crushed

1/2 tsp Sugar.

Salt to taste.

for Tempering:

1 tbsp Oil.

1/2 tsp Mustard Seeds.

1/2 tsp Jeera.

¼ tsp Asafoetida (Hing)


Wash and clean the green garlic, remove roots,chop the garlic and greens separately.

Mix all the ingredients in a mixie jar and make a smooth paste.
Heat oil in a pan, add mustard seeds,jeera and asafoetida.pour it over the chutney,mic well.

Allow to cool down.

Store in an air-tight container in refrigerator and serve as accompaniment to choice of dishes.

Cappuccino Coffee.

A light, foamy cappuccino is a favorite drink for many coffee lovers.

A cappuccino is an Italian coffee drink that is traditionally prepared with equal parts double espresso, steamed milk, and steamed milk foam on top.

Here I am posting a simple version without espresso machine using instant coffee…. believe me the end result is same.

It only requires three ingredients to make this amazing coffee.

Ingredients for 2 cups of coffee:

2 tbsp Instant Coffee or Espresso Coffee Powder.

2 tbsp Sugar.

2 tbsp very hot Water.

400 ml Hot Milk.


Add the instant coffee, sugar and hot water to a medium mixing bowl. Using hand whipper/whipping machine whip the coffee mixture until it is light brown, fluffy and holds stiff peaks when the whisk is removed.

Pour equal portion of this mixture in 2 coffee cups and top up with hot milk,u can also use hand frother to make it more frothy.

Serve hot.

Happy Cooking!


Aloo Kachalu Chaat.

This is a tasty and tangy chat famously known as dilli ki aloo kachalu chat.

This is easy to make chaat made from potaoes and sweet potatoes,has a very tangy flavours,garnished with juliens of ginger soaked in lemon and salt

So here goes the recipe…


2 large Potatoes cleaned,peeled and cut into 1 inch cubes.

1 large Sweet Potato.cleaned,peeled and cut into 1 inch cubes.

1 tbsp khajur & Imli Chutney.

1/2 tsp Chaat Masala.

1/2 tsp Red Chilli Powder.

1/2 tsp Roasted Cumin Powder.

1Green Chilli chopped finely.

2 tbsp Coriander Leaves chopped finely.

1 tbsp Lemon juice.

1 inch piece of Ginger cut into thin strip.

Salt to taste

Oil to shallow fry


In a small bowl, add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.

Wash,peel and cut potatoes and sweet potatoes into 1 inch cubes, keep aside.

Heat sufficient oil on a thick tawa till medium hot.
Place the potato pieces and shallow-fry till crisp and golden. Drain and place on an absorbent paper.In the same oil add sweet potato pieces and shallow-fry till crisp and golden. Drain and place on an absorbent paper.

Transfer the prepared potatoes and sweet potatoes into a big bowl. Add salt, chutney, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well.

To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.

Happy Cooking!!!


Lal Bhoplyachi Bhaji.

Lal bhopla (pumpkin) bhaji is a simple and healthy accompaniment for rotis or rice.
This is a simple Maharashtrian preparation made with use of basic spices,I have added potatoes here which is completely optional.

Bhopla with gavar is also a very tasty combination,i have posted the recipe before.


1 Cup Lal Bhopla ,diced.

1 Potato cleaned,peeled and diced into pieces.

1 small Onion finely chopped.

1 tsp Oil.

1/2 tsp Mustard Seeds.

1/4 tsp Asafoetida.

1/2 tsp Turmeric Powder.

2 Green Chillies cut into pieces.

1 tbsp Grated Fresh Coconut.

Pinch of Sugar.

Salt to Taste


Wash,peel and dice lal bhopla and potatoes keep aside.

Heat the oil in a pan or pressure pan

Add mustar seeds and asafoetida,add green chillies and onion,saute till it turns translucent.

Add diced bhopla and potatoes, turmeric,salt and grated coconut.Mix well add 2 tbsp of water,cover and cook for 8 minutes on medium flame or for 1 whistle in pressure pan.

Once the pressure is released,open the lid,add chopped coriander leaves,mix well..

Remove in a serving bowl and serve with phulka,bhakri or dal rice.

Happy Cooking!!!


Sindhi Kadhi.

Sindhi Kadhi is a delicious and healthy recipe from Sindhi cuisine. This tangy and spicy kadhi recipe is made with roasted besan and a good mix of vegetables. A tasty Sindhi curry is usually served with rice and aloo tuk,along with some sweet boondi for the perfect balance of sweet and salty.


1 Cup mixed vegetables Potatoes, cauliflower,cluster beans and lady fingers.

1 tsp Cumin Seeds.

1/2 tsp Methi seeds.

1/4 tsp Asafoetida.

10 Curry Leaves.

1 tsp Ginger grated.

4 tbsp Besan (Bengal Gram Flour).

2 Green Chillies slit.

¼ tsp Haldi Powder.

1 tsp Red Chili Powder .

1 tbsp Tamarind Pulp.

2 tbsp Oil.


Boil cluster beans,potatoes and cauliflower in enough water till they are tender,keep aside retaining the water.

Heat 1 tbsp oil in a pan,add bhendi and saute for 5 mins, remove the bhendi on absorbant paper and keep aside.

Add the remaining oil in the same pan,heat it up, add cumin seeds and fenugreek seeds,once they crackle add asafoetida.
Now,lower the heat and add Besan and roast on slow heat for 4 to 5 minutes till it is golden brown and raw smell is gone.

Add ginger,curry leaves and green chillies saute for another minute.Add red chili powder, turmeric powder and 3 cups of water bring to a boil.

Add all cooked vegetables with water,salt and tamarind pulp.Boil and simmer till the kadhi becomes little thick, garnish with chopped coriander leaves.

Serve hot with rice.

Happy Cooking!!!

Lipatwa Aloo.

None of the homely, north Indian meals are complete without potato.

Lipatwa in english means wrap and this dish literally means potatoes wrapped in masala.

This easy to make dish goes very well with roti or puri.


2 medium sized Potatoes (boiled,peeled and chopped)

1 Onion finely chopped.

1 tablespoon minced Garlic.

1 tablespoon grated Ginger.

1 medium Tomato finely chopped.

1 ttsp Cumin Seeds.

1 tsp Red Chilli Powder.

1/2 tsp Haldi Powder.

1/4 tsp Asafoetida.

1 tsp Amchur powder.

1 tsp Coriander Powder.

1 tsp Garam Masala Powder.

Salt to taste

1 tbsp Oil.

2 tbsp Coriander Leaves finely chopped.


Clean,boil,peel and cut potatoes into pieces,keep aside.

In a pan, heat oil ,add cumin seeds and asafoetida. When the cumin seeds begin to splutter, add onion, ginger and garlic.saute well till onion turns golden brown.

Now add the chopped tomatoes and cook for 7-10 minutes or till you see the oil releasing from the sides.

Once the tomatoes are properly cooked, add red chilli powder, haldi powder, coriander powder,garam masala powder and mix well. Add tbsp of water to avoid burning of masala.

Now add boiled,peeled and chopped potatoes,salt and amchur powder,mix well.Now you will notice that slowly the potato pieces look covered in masala.Cover and cook for 2 minutes.Add the chopped coriander leaves and mix well.

Remove in a serving bowl and serve hot with puri, parathas or phulkas.

Tip:This recipe calls for a little spicy masala, however, you can reduce the quantity of the chilli powder depending on your liking.

Happy Cooking!!!


Matar Ka Nimona.

Nimona is a traditional side dish recipe of north India (especially Uttar Pradesh, Bihar & Jharkhand).

This is a gravy like dish prepared with fresh green peas.Every year during winters when fresh peas are in season,Matar ka nimona is definitely made once or twice in my kitchen.
It is a delicious curry and can be enjoyed with rice or chapati and requires minimal spices,it takes just 30 minutes to cook.

So here goes the recipe for this easy and flavour full dish….


1& 1/2 Cup Green peas,fresh or frozen.

1 big size potato cut into small pieces.

2 Tomatoes.

1 inch piece of Ginger.

2 Green Chillies.

1 tsp Cumin Seeds.

1/4 tsp Asafoetida.

1/2 tsp Haldi Powder.

1/2 tsp Coriander Powder.

1/2 tsp Garam Masala Powder.

1/2 tsp Red chilli Powder.

2 tbsp Coriander leaves finely chopped.

Salt to taste.

2 tbsp Oil .


Coarsely grind 1 & 1/4 cup of green peas and let 1/4 cup of green peas be as it is.Keep aside.

In the same jar grind together tomatoes,green chillies and ginger to a fine paste.Keep aside.

Heat 2 tbsp oil in a pan and fry potatoes till they turn brown and crisp,remove and keep aside.

in the same pan add cumin seed, asafoetida, coriander powder and haldi powder,stir over medium flame.Now add prepared tomato paste,saute well till oil comes out,

Now add prepared green peas and saute well for 2 to 3 minutes,then cover and cook till peas are cooked.

Now add 2 cups water,fried potatoes,chilli powder,salt ,garam masala and half of the chopped coriander leaves.Mix well,cover and cook it over medium flame for 10 min.

Remove in a serving bowl and serve it hot garnished with coriander leaves.

Happy Cooking!!!


Spicy Boiled Eggs.

My 19 year old gym going son eats boiled eggs everyday to fulfill his protein requirements…so like a good mom I keep on trying new recipes for him,this is one such recipe…

Easy to make and tastes yummy…


5 Hard boiled Eggs,peeled and cut into half.

1 cup Onion Finely chopped.

2 Green Chillies finely chopped.

2 tbsp Coriander Leaves finely chopped.

2 tbsp Butter.

Salt to taste.

Pepper powder to taste.

Dash of Chilli Powder.


In a pan heat butter,add boiled eggs cut into half,add salt and pepper powder,saute lightly.

Remove in a serving plate and keep aside.

In the same pan add onion and green chillies,add salt and pepper,saute well till onion turns translucent.

Sprinkle chilli powder on prepared eggs and top up with sauted onion, sprinkle chopped coriander leaves and serve immediately.

Happy Cooking!!!



Egg-based omelette is a popular breakfast item in India,however due to many vegetarians across india, there are some veg and vegan omelette too and moonglet is one such dish.
Moonglet tastes best when served hot, to spice it up, serve it with spicy mint chutney.


For Batter:

1 cup Moong Dal.

¼ tsp Turmeric Powder.

2 tbsp Rice Flour.

Salt to taste.

For making 1 moonglet:

½ tsp Cumin Seeds.

1 Green Chilli finely chopped.

½ tsp Ginger Paste.

2 tbsp Onion finely chopped.

2 tbsp Tomato finely chopped.

2 tbsp Capsicum finely chopped.

2 tbsp boiled Corn.

2 tsp Oil.

½ tsp Eno Fruit Salt.

2 tbsp Water.

1 tbsp Coriander Leaves finely chopped.

Few Juliennes of Beetroot.

1 tbsp Butter.


Chop all the vegetables and keep aside.

Soak moong dal for 1 hour.
Drain off the water and blend to smooth paste.

Transfer the moong dal paste to a large mixing bowl.add turmericpowder, rice flour and salt.
Mix well forming a nice thick batter.

Take 2 ladleful of batter into a small bowl.
add cumin seeds,chilli,ginger paste, onion, tomato,corn and capsicum.
mix well making sure everything is well combined.

Heat a pan and spread 2 tsp oil.
once the pan is hot, add ½ tsp eno fruit salt, 2 tbsp water to the batter and mix gently.
once the batter turns frothy, pour onto the hot pan cover and simmer for 2 minutes or until the base is cooked well.

Now flip over and press gently.
make a good slit in the centre and 1 tbsp butter in the centre.
simmer for a minute or until the moonglet is cooked completely.

Remove in a serving plate,sprinkle Juliennes of beetroot and chopped coriander leaves,servey hot with spicy mint chutney.

Happy Cooking!!!


Langar wali Dal/ Dal Amritsari.

Langar wali dal or dal anritsari.Bunch of pulses cooked together with lots of love!

This dal is called as amritsari dal as its quite a popular dal made and served at Dhabas (roadside eatery) outside the golden temple in amritsar, Punjab. 

Also a popular dish in langar in gurudwara.

Its a slow-cooked delicacy. As we don’t have luxury of time to do slow cooking,we can use a pressure cooker for cooking the lentils. However, traditionally the lentils are cooked and simmered in a pot overnight.

Wondering the secret recipe for that langar wali dal? Here’s my recipe how I make it….


For Boiling:
1½ cup Sabut Urad dal (whole black gram), soaked

½ cup Chana Dal (split Bengal gram)

4- 4 ½ cups water (to pressure cook)

Salt to taste

½ tsp Turmeric Powder.

½ tsp Red Chilli Powder.

½ inch Ginger, chopped.

3-4 Garlic, crushed.

1 Bay Leaf.

For Tempering:

2 tbsp Ghee.

1 tbsp Oil.

1 tsp Cumin Seeds.

1 inch Ginger.

3-4 Garlic cloves, crushed.

2-3 Green Chillies, coarsely ground.

3 medium Onions, sliced.

¼ Turmeric Powder.

1 tsp Coriander Powder.

1 tsp Red Chilli Powder.

1 small Tomato, finely chopped.

1 tbsp Coriander leaves, chopped.


Wash and soak urad dal and chana dal overnight.

Add soaked dals,salt, turmeric powder, red chilli powder, ginger, garlic and bay leaf to a pressure cooker. Cover and cook till lentils turn soft (4-5 whistles).

Meanwhile, heat ghee and oil in a pan, add cumin seeds and allow to splutter.
Add ginger, garlic and green chillies, saute till fragrant.
Add onions and saute till they turn golden.

Add turmeric powder, coriander powder and red chilli powder, mix well and cook for 3-4 minutes.
Add tomatoes and saute till the ghee begins to separate.

Open the pressure cooker, mash the lentils a little with the back of a spoon/spatula.
Transfer dal into prepared tadka along with chopped coriander leaves and mix well.
Garnish with coriander sprig and serve hot.

Happy Cooking!!!