Tuesday, March 9, 2010



2 tblsp panch phoron
dates few
1/2 kg sugar
salt to taste
2 red chillies whole
1 tsp oil
1/2 kg tomatoes
1 tsp tamarind pulp

How to make tomato chatni :

Indian Food Recipes
  • Wash and cut the tomatoes into quarters.
  • Soak the tamarind in warm water for few minutes.
  • Take off the pulp of the tamarind, strain and keep it aside.
  • Prepare sugar syrup of one string consistency.
  • Heat up oil in a pan, mix in panch phoron and dry red chillies.
  • When it starts to crackle mix in tomatoes and cook.
  • Mix in the sugar syrup along with a little salt, dates and little water if required.
  • Stir fry till it is dark red in colour and thick.
  • Stir and then mix in tamarind pulp.
  • Dry roast the panch phoron and grind it to a powder.
  • Sprinkle the panch phoron powder over the chutney.

Thursday, December 24, 2009



500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder


* Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
* Chop ginger, garlic cloves and chillies.
* Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
* Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
* Add the ground saag and simmer the flame. Cook for few minutes.
* Add the maize flour, red chilli powder, sugar and stir well.
* Serve hot with paratha or makki ki roti.

Thursday, October 29, 2009



1 cup rice
1 cup toor dhal (soak the dhal for 3-4 hours in hot water)
1/4 tsp turmeric powder
1/2 tsp. coriander powder
1/2 tsp chilly powder
2 tsp sambar powder
salt to taste
1 tsp tamarind paste
ghee for frying
1/2 tsp mustard seeds
a few curry leaves
a pinch of asafoetida
2 cashews (optional)
few chopped shallots (sambar onions)
a few chopped corriander leaves

How to make sambhar rice:

  • Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt.
  • Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture.
  • Cook in pressure cooker for 10 to 12 minutes.
  • Add ghee in the pan and fry the shallots (sambar onions), as it's getting brown add the mustard seeds, cashewnuts, curry leaves.
  • Add this seasoning to the Sambar Bath.
  • Sprinkle with chopped Corriander Leaves.
  • Serve hot.



2 red chillies whole
3/4 tsp panch phoron
1 cup sugar/jaggery
1/2 kg green mangoes
2 tsp oil
salt to taste

How to make amer chatni :

  • Cut the green mangoes with the skin into boat shapes.
  • Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies.
  • When they start to crackle mix in the mangoes.
  • Mix in warm water.
  • Mix in sugar or jaggery.
  • Mix in salt when the mangoes are cooked and the syrup is thick.
  • Roast 1/4 tsp panch phoron on the tawa and grind it to a powder.
  • When the chutney is cool sprinkle this powder on top.

Monday, October 19, 2009



2 Cups Sour Curd
4 tsp Besan
1/2 inch Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
1/2 tsp Cinnamon powder


1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida


  • Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
  • Make a paste of ginger, chillies, cinnamon and corainder leaves.
  • Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
  • Heat oil in a pan, add all seasonings. Fry until they splutter.
  • Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.



1 cup sugar
oil for frying
1 tsp sida bi carbonate
1/2 kg sweet potatoes
9 - 10 raisins
1 tblsp ghee
1/2 cup refined flour

How to make alutua :

* Make a syrup of one thread consistency with the sugar and 1 1/2 cup of water.
* Wash and boil the sweet potatoes with as little water as possible.
* Drain.
* Take off skin and fibre, if any, and mash.
* Sieve the flour and the soda, rub in the ghee.
* Mix in to the sweet potatoes.
* Knead well.
* In case the mixture feels soft, mix in a little more flour.
* Make lime size crack free balls and stuff one raisin in each.
* Heat up oil in a kadai.
* When the oil begins to smoke, take off the heat, put in a few balls at a time.
* Put on medium heat up again and fry till golden brown.
* Remove and put the balls in the syrup and keep aside for a few hours.
* Serve warm or cold.

Friday, October 9, 2009



2 green chillies
5 - 6 medium potatoes
1/2 tsp sugar
1 tsp pure ghee
2 tblsp mustard oil
4 tblsp poppy seeds (khuskhus)
salt to taste
1/2 tsp onion seeds (kalonji)

How to make aloo posto :

  • Take off and cut the potatoes into one inch sized pieces.
  • Keep them in water.
  • Soak poppy seeds in one cup warm water for fifteen to twenty minutes.
  • Remove and grind to a fine paste.
  • Heat up mustard oil in a pot till it just reaches smoking point.
  • Remove, cool and heat up the oil again on medium heat.
  • Mix in kalonji and stir-fry briefly.
  • Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
  • Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
  • Take off the lid, mix in salt, sugar and slit green chillies.
  • Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.