Thursday, 30 August 2012



  • Lauki grated-300 grams-1 medium sized lauki 
  • Besan- 5-6tablespoons
  • Ginger grated-1/2 inch
  • Tomato puree form-2 medium sized
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Salt-1.5 teaspoons
  • Red chilli powder-1/2 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Coriander leaves chopped-1 teaspoon for garnish
  • Oil-2 tablespoons
  • Oil for deep frying
  • For the kofta balls, mix grated lauki & besan. Besan is used to bind the balls together.
  • Add 1/2 teaspoon salt, 1/4 teaspoon red chilli powder & mix well.
  • Heat oil for deep frying in a pan.
  • Add 1-2 tablespoon of the batter into the hot oil.
  • Deep fry till they turn golden brown in color.
  • Take them out & keep them aside.
  • Heat 2 tablespoons oil in a pan.
  • Add asafoetida & cumin seeds & as they crackle, add grated ginger.
  • As the ginger turns golden brown, add in the tomatoes.
  • Add 1/4 teaspoon turmeric powder, 1/4 teaspoon red chilli powder & 1 teaspoon salt & mix well.
  • Cook till the mixture leaves oil.
  • As the mixture leaves oil, add 2-3 cups water & bring it to a good boil.
  • Lower the flame & allow the gravy to get well cooked.
  • When approximately half of the water that you originally added is left, its time to add the kofta balls to it.
  • Turn the flame high, & add Kofta balls to it.
  • Keep it on high for 2 minutes & turn off the flame.
  • Sprinkle garam masala powder on it & mix well.
  • Garnish with coriander leaves.
  • Lauki kofta is ready to serve.




  • Besan-1 cup
  • Ghee-1 tablespoon
  • Milk-1 tablespoon
  • Ghee-4 tablespoons
  • Elaichi powder-1 teaspoon
  • Sliced Almonds-to garnish
  • Sugar-3/4 cup
  • Water-1/2 cup

  •  Take warm milk & 1 tablespoon ghee & rub into besan to form bread crumbs type mixture. Keep it aside for 30 minutes.

  • Sieve this mixture to form semolina type of mix.

  • Next, add sugar & water in a heavy bottom pan & bring it to a boil. When it reaches one thread consistency, turn off the flame & keep the sugar syrup aside.
  • In a pan, add 4 tablespoons ghee & roast besan till it turns golden brown in color.

  • Remove from heat & add sugar syrup & stir till it thickens.
  • Turn on the flame, add cardamom (elaichi) powder & stir well for another 2-3 minutes.

  • Grease a dish with a little oil & pour the mix into the dish.

  • Slice almonds & garnish.

  • Leave it to set for a few hours.
  • Cut it in the shapes as desired.
  • Mohanthal is ready to serve.

Wednesday, 29 August 2012



  • Karela (bitter gourd)-1/2 kilogram (approx 5-6 bitter gourd in number)
  • Potatoes -3-4 medium sized
  • Salt-2-3 teaspoons
  • Red chilli powder-1/4 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Coriander powder-1/2 teaspoon
  • Anardana powder-1/4 teaspoon
  • Green chillies (whole)-2-3
  • Oil-4-5 tablespoons
  • Peel the karela (bitter gourd) with a knife & keep the outer covering aside as it will also be used for the vegetable.

  • Using the knife, put a cut in the centre of each bitter gourd & add around 1/4 teaspoon of salt in the centre.
  • Mix a little salt in the outer covering as well.

  • Keep it aside for 1-2 hours or you can even apply salt in the morning & make the vegetable  in the evening.
  •  After 1-2 hours or as much time as you desire, separate the seeds from the centre of the karela.

  • Next, wash the bitter gourds in water really well to separate the salt & also wash the outer covering really well.
  • Squeeze out the excess water from both of them.

  • Peel, wash & slice the potatoes into round chips but they should be thick in size.

  •  Mix all the spices together i.e. 1 teaspoon salt (adjust as per taste), red chilli powder, turmeric powder, anardana powder & coriander powder.

  • Apply approx 1/4 teaspoon of this mixture in the centre of each bitter gourd.

  • Heat 3-4 tablespoons of oil in a pan.
  • Deep fry these bitter gourds till they turn golden brown in color.

  • Take them out & keep them aside.

  • In the remaining oil, add the outer covering & as it turns slightly brown, add in the remaining mixture of spices & mix well.

  •  Next, add the sliced potatoes & whole green chillies & mix well.

  • Add in the fried bitter gourds & mix well.

  • Cover it with a lid for 10-15 minutes & cook till potatoes turn soft.
  • Keep checking in between.

  • As the potatoes turn soft, turn off the flame.
  • Karela (bitter gourd) aalu is ready to serve.

Saturday, 25 August 2012



  • Besan-4-5 tablespoons
  • Cauliflower cut into very small pieces-50 grams approx-1/4 cup
  • Potatoes cut into very small pieces-2-3 medium sized
  • Water just enough to make a thick batter
  • Salt to taste (1/2 teaspoon)
  • Red chilli powder-1/4 teaspoon
  • Anardana powder-1/4 teaspoon
  • Ajwain-1/4 teaspoon
  • Kasoori methi-1/4 teaspoon
  • Green chilli chopped-1-2
  • Oil for deep frying

  • Cut the cauliflower & the potatoes into very small pieces.
  • To the besan, add very little water just to make a thick batter.
  • If you add too much water & then add vegetables you won't be able to deep fry as the vegetables also leave water.

  •  Add salt, red chilli powder, anardana powder, ajwain &  kasoori methi to this batter.

  • Mix it well & add chopped green chillies to it.

  • Mix it well & add the chopped vegetables to it.

  • Mix them well & the batter is formed.

  • In a pan, heat oil for deep frying.
  • Drop 1-2 tablespoons of the batter for each pakoda in the oil at a little distance from each other.

  •  Deep fry them from both the sides till they turn golden brown in color.

  • Take them out on a paper towel.
  • Veg pakode are ready to serve.

Thursday, 23 August 2012



  • Rice-100 grams (1/2 cup)
  • Moong dal (dhuli)-100 grams (1/2 cup)
  • Cauliflower sliced-50 grams (1/4 cup)
  • Potatoes-2-3 medium sized
  • Capsicum sliced-1 medium sized
  • Peas-50 grams (1/4 cup)
  • Tomato sliced-1 medium sized
  • Cumin seeds (jeera)-1/2 teaspoon
  • Salt-1-1.5 teaspoon (as per taste)
  • Red chilli powder-1/4 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Oil-2 tablespoons
  • Desi ghee-1 tablespoon
  • Water-Half a litre (approx)
  • Wash rice & dal & soak them together in water for around 30-45 minutes.
  • Wash & slice all the vegetables as required.
  • After soaking dal & rice for around 30-45 minutes, drain out the excess water.

  • Heat oil in a pan & add cumin seeds (jeera) to it.
  • As the cumin seeds crackle, add sliced capsicum to it & saute for around 2-3 minutes.

  • As capsicum turns soft, add in the sliced tomatoes to it.

  • As the tomatoes turn soft, add the sliced cauliflower, potatoes & peas & fry them well.

  • Fry these vegetables for 5-10 minutes.

  • Now, add salt, red chilli powder, turmeric powder & garam masala powder & mix well.

  •  Add soaked rice & dal & mix them well with the spices & vegetables.

  • Fry them together till they are mixed really well.

  • Next, add water to the mixture & bring it to a good boil on a high flame.

  • After bringing it to a good boil on a high flame, lower the flame, cover the pan half with a lid & allow water to get dried up on a low flame.
  • As most of the water dries up, add desi ghee & mix well.

  • As the water gets dried up, turn off the flame & cover the pan with a lid for another 5 minutes.
  • After 5 minutes, khichdi is ready to serve.


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