Sunday, 5 November 2017

Arbi (TARO) ki Sukhi Sabji

Sukhi Arbi ki sabji  is  awesome taste with Poori or Paratha. Taro root, colocasia or popularly known as Arbi in Hindi. It is a vegetable from potato family. It is one of the finest sources of dietary fiber and also Arbi has more calories than Potato. It is a great side dish to go along with poori or paratha and dal- cahwal.

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Preparation Time- 10 min
Cooking Time- 15 min.
Serves: 4


·        250 gm medium size Arbi or taro
·        1 tspn carom seeds/ajwain
·        1 tspn saunf
·        ½ tspn methi dana
·        ½ tspn  jeera
·        1 tsp turmeric powder
·        2 tsp coriander powder
·        1-2  whole red chili
·        1-2 chopped green chilies
·        1 tbsp mustard oil
·        salt to taste
·        ½ tspn amchoor powder or Lemon juice


1.  Peel and wash arbi and cut them lengthwise like potato finger chips. Pieces should be medium thick not too thin not too thick.

2.   Soak them in water till you prepare the masala.

3.  Take a small bowl adds turmeric powder, coriander powder, amchoor powder and chopped Green chili. Add some water and Mix them together.

4.  Heat a pan or kadahi and add mustard oil. Once the oil is hot, add whole red chili, carom seeds, saunf, jeera, 
    and dry masala paste  that we made in a bowl.

5.  Add sliced arbi or taro and give it a stir so that they are
Coated nicely in masala.

6.  Add salt and cover and cook for 10-11 minutes stirring occasionally.

7.  Check with a spoon if they are soft and then fry for few seconds.

8.  Garnish with chopped coriander.
9.  Serve with hot paratha or puri.
       10.  It is good side dish in lunch with dal-cahwal.

If you have soaked them in water for longer the cooking time will reduce.
Arbi ki Sukhi ki Sabji

Saturday, 30 September 2017

Matar Ke Chole

This is a delicious spicy snack and main course also. Matar ke chole can be as a snack or as a main dish with kulcha or Nan and rice also. You can make this chole and have it with kulcha.  Chole kulcha is one of the most relished street food all over India.  You can serve chole with tamarind  chutneys and chopped onion, green chili, and sev as an evening snack.

Prep. Time- 10 min,
Matar ke Chole
Cooking Time- 30 min.
Serve – 4 Person


1 Cup Soaked dried Peas  (over night)
2 chopped tomatoes
2 chopped onion
2 Chopped green chili
2 tbspn Oil
½ Cumin seed
1 Pinch Hing
½  tespn turmeric powder
1 tespn Coriander Powder
½  tespn red chilli
½  Garam masala
½ tespn Ginger-garlic paste
Roasted jeera powder as per required
Chopped Coriander leaves for garnishing


1.      Rinse the dried peas with water thoroughly and soak them in water for 8 to 10 hours or overnight. Drain out the excess water and soaked dried peas are ready to use.

2.      To pressure cook the dried soaked peas, take a pressure cooker and place the soaked peas into it, followed by 1 cup of water. Make sure that the peas are immersed nicely in water. Also, add ¾ tsp salt to the pressure cooker. Mix well and pressure cooks the dried peas until 1-2 whistles.

3.      When it starts whistling reduces the flame. Peas are now cooked through, take off the pressure cooker from flame and let the steam escaped on its own and the check if they are tender and soft.

4.       Let’s prepare masala, for this, heat a pan with 2 tbspn of oil. When oil is hot adding bay leaf, cumin seeds first. Then add ½ pinch hing.

5.      The  add chopped onion and ginger garlic paste and sauté for a till the onion golden brown. Now add chopped tomato, and sauté for 2 min.

6.      After that add turmeric powder, red chili powder, coriander powder and add some water and  sauté the until oil starts leaving its edges and you get grainy textured masala.  When the oil starts leaving the sides of the masala add ½ spoon garam masala.

7.      After that mix the boiled peas to the masala add water. Add water as required to make the peas thick or thin in consistency. We are adding 1 ½   cup of water.  Add the remaining salt as per taste. Cover and cook the chole for 2-3 min. on medium flame.

8.      Now chole is ready for serve.

9.      Garnish with chopped coriander leaves and roasted cumin powder.

10.  Serve with hot Paratha, Kulcha, naan, or steamed rice. 

You can serve in snack as well as with finally chopped onion, green chill, roasted cumin powder, tamarind chutney and add some sev namkin

Matar ke Chole

Wednesday, 30 August 2017

Raw Banana (Plantain) kofta Curry

Raw banana is a good source of Iron and hence its consumption is a boon for women. However the consumption of raw banana in curry is very limited. Here is a recipe which is easy to make.

This is one of the popular kofta curry made with plantain fried dumplings or kofta served with flavored sauce. Raw banana kofta curry can be made in few ways one is the  here that I am posting a proper  north Indian style another version is rich gravy where used cashew-nuts paste and fresh cream etc.

I have already post Cabbage Kofta Curry same way too. If you want to avoid for deep frying then you can grilled these koftas in microwave or shallow fry.

You can find different types of koftas in my blog.....Like- Paneer kofta Curry, Besan ke Kofte  Malai Kofta, Palak Paneer kofta, Soya Chunk Kofta Curry and Many more.....

Kachche kele ka kofta

Preparation Time-10 min.
Cooking Time- 40 min.
Serve- 4 person


For Kofta-

3-4 raw banana or kachcha kela
4 tbspn besan
Salt to taste
½ tespn Turmeric powder
½ red chilli powder
Oil for deep fry

For Gravy-

2 large onion paste
2 large tomato paste or puree
2 tespn Ginger-garlic paste
3 tbspn Oi2-3 bay leaf
2 tbspn red chilli powder
2 tespn coriander seeds powder
1 tespn turmeric powder
1 tbspn garam masala
Salt to taste
Chopped coriander leaves for garnishing


For Kofta-

Cut the banana and divide In to pieces, pressure cook for 1 whistle, peel and mash.

Add salt, red chilli powder, besan turmeric powder and garam masala powder mix everything to combine well and make a smooth dough.

Divide ready dough in equal portions and roll into round balls, keep aside for rest 5 min.

Heat oil for deep frying in a kadahi, carefully drop 4-5  koftas in oil and fry in medium flame until all sides are golden brown it takes around 5 minutes. Drain an absorbent paper and fry other koftas.

For Gravy-

Peel and roughly chop onion and grind into smooth paste, grind tomato also and keep aside.

In a small add chilli powder, coriander powder, and turmeric powder and garam masala, add 2-4 spoon water and mix well to make a paste.

Heat oil in a pan or kadhahi add bay leaf and sauté for 15 sec. add onion paste, ginger-garlic paste and fry until oil starts to separates around 4-5 min. in a slow to medium flame.

And now add spice mixture into onion mixture and sauté, cook for another 5-6 min. or till separate oil in slow flame.

Add 2-3 cup of water and let it boil for 5 min. then simmer for 10 minutes in slow flame.
Add  kofta and switch off flame.

Now raw banana kofta is ready to serve.

Garnish with coriander leaves and serve with jeera rice or steamed rice.   

Sunday, 27 August 2017

Bread Fritters

Bread Fritters is an extremely interesting snack recipe that you can prepare for your loved ones on any holidays and evening snacks. It’s kids favorite snacks and it is very easy to make.

Preparation Time- 10 min.
Cooking Time – 10 min.
Serve- 2 person

Bread Frittes

6 slice bread (brown or white)
½ tespn ginger- garlic paste (optional)
½ tespn red chilli powder
½ tespn turmeric powder
Salt to taste
1cup besan
4 tespn rice flour or semolina
Oil for frying


Take a bowl add besan, rice flour or semolina, salt, red chilli powder. Turmeric powder, ginger-garlic paste and add some water, mix properly and make a thick  batter.

Cut the all bread round shape, square shape or triangle shape. I prefer always square shape.

Turn on the flame and heat a deep- bottomed pan. Add any type of oil and let it heat.

Drop a pinch of batter to check the temperature of oil.

Dip the bread slices in the batter and put it into the oil.

Fry it for a minute then gently flip it to fry the other side.

Fry it till it turns golden brown from both sides on medium heat.

Take out on the tissue paper to absorb extra oil.

Sprinkle chat masala and serve hot with ketchup or any green chutney.

Bread Frittes

Thursday, 13 July 2017

Malai Kofta

Malai Koftas is one dish which nobody will get bored of even if it is served at every party. 

The koftas themselves are so tasty and easy to make. You could microwave or shallow fry the koftas if you want to avoid deep-frying them.

Preparation Time: 25 min.
Cooking Time:  16 min. 
Total Time: 41 min.     
Serve- 4 person 
Malai Kofta


For The Koftas-

1/2 cup panner (grated)
1/2 cup boiled and mashed
1 tbspn red chili powder
3 tbspn corn flour
1 pinch haldi powder
½ spoon salt
Oil for deep frying

For the Gravy-
1 cup fesh tamoto puree 
1 cup roughly chopped onion
2 tbsp kaju
2 tbspn butter
1 tbspn ginger-garlic paste
1 tbspn red chilli powder
1 tbspn garam masala
Salt to taste
1tbspn fresh cream

For the koftas-

Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 8 equal portions and roll each portion into a round shape.
Coat with corn flour all round balls.
Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time on a medium flame, till they turn golden brown in color from all the sides.
Drain on an absorbent paper and keep aside.

For the gravy-

Combine the onions and cashewnuts in a mixer and make a smooth paste. Keep aside.
Heat the butter in a deep non-stick pan, add the onion-cashew nut paste, garlic paste, ginger paste and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the tomato pulp, garam masala, chilli powder, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Switch off the flame and add the fresh cream and mix well.

How to Serve-

 Just before serving, arrange the koftas in a serving dish and pour the hot gravy over them.

Garnish with fresh cream and coriander leaves and serve with any type of rice or chapatis

                                                              mix all ingradients

                                                   make balls and coat with corn flour

                                               coated with corn flour all balls

Fry all caoted balls

Thursday, 22 June 2017

mango aur kale chane ka Achar

                     Mango and kale chane ka Pickle

This is a very quick and tasty pickle to make and this is my mother recipe.

Prepration Time - 10 min.
Cooking Time  - 5 min.


1 ½ cup raw mango grated
Kale chane aur mango pickle
½ cup kala chana
1 tbspn turmeric powder
2 tbspn salt or to taste
1tbspn methi dana
1 tbspn saunf
1 tespn hing
1 tbspn red chili powder
1 tbspn kaluanji
½ cup mustard oil


Take a bowl and add grated mango, salt, and turmeric powder, mix properly and keep aside for 30 min.

After 30 min. take another bowl and add  kala chana and layered  with grated  raw mango, and keep aside for overnight.

Heat  a pan and roast methi,  saunf,  kalounji, and make a coarse powder.

Now second day  take mixture of grated raw mango and  kala chana. You will see chane  properly soaked with raw mango water.

Now add powdered masala  and red chili powder,  mix properly and keep aside.

Heat mustard oil in a pan for 3-4 min. or red hot.

Remove from the flame and allow it to cool.

Once cooled, add  the oil to the prepared mixture and mix well.

Bottle the achar (pickle)  a sterilized jar and keep in sun light for 3-4 days.
After 3-4 days pickle is ready for eat.

You can serve with Puri or any type stuff  Paratha.
                                                        Grated mango and kala chana

                                                          add salt turmeric in grated mango

                               cover chana with grated mango mixture
                                          Ready for eat

Chick peas can be used instead of kala chana or Bengal gram