Aloo Matar ki Sabzi

aloo matarAloo matar ki sabzi is a very simple and delicious curry and is specially served with poori, paratha,and roti. This is an easy home style curry which you can make very easy at home as a side dish for lunch or dinner.

Ingredients :-

  • Potatoes – 2 cups (boiled and cut in cubes)
  • Green peas – 1 cup boiled
  • Cumin seeds – 1/2 tsp
  • Chopped Onions – 3/4 cup
  • Ginger paste – 1 tsp
  • Green Chilli paste – 1 tsp
  • Garlic paste  – 1/2 tsp
  • Tomatoes – 1 cup (chopped)
  • Turmeric powder – a pinch
  • Chilli powder – 1/2 tsp (optional)
  • Coriander powder – 2 tbsp
  • Garam masala – 1/2 tsp
  • Oil – 3 tbsp (or as per needed)
  • Salt to taste
  • Coriander leaves – handful (chopped)

puri 3

Method :-

  1. Heat the oil and add the cumin seeds and allow them to crackle. When they crackle, add the onions and saute till  golden brown.
  2. Add the ginger-garlic paste and green chilli paste and fry till the raw smell goes.
  3. Now add tomatoes and cook till the tomatoes are mushy.
  4. Add coriander powder,salt,chilli powder, garam masala powder and cook till oil separates.
  5. Now add the green peas and potatoes and cook for 5 to 7 minutes.
  6. Now add water as per required and let it boil.
  7. Let it simmer till the gravy thickens.
  8. Garnish with the chopped coriander leaves and serve hot with puree, rotis or parathas.

Tips :- I prefer to fry potatoes separately and then adding it to the masala mixture as it gives a nice taste.

Hare matar ki poori (Green peas poori)

matar puriPooris  have always been considered as a treat for almost all the occasions. The crispy puris stuffed with green peas taste real good along with aloo ki Subji. Though today i have prepared aloo matar ki sabzi along with this puree and i  would be sharing the recipe of Aloo Matar ki sabzi in my next post.

puri 2

Ingredients :-

  • Fresh green peas – 100 g
  • Coriander leaves -  1/2 cup chopped
  • Green chilli – 2
  • Wheat flour – 250 g
  • Semolina -  2 tbsp
  • Oil – 2 tbsp (required while mixing atta)
  • Oil for deep fry
  • Carom seeds – 1/2 tsp
  • Salt

puri 3

Method :-

  1. First blend the green peas, coriander leaves,green chilli together.
  2. Now take a bowl add wheat flour,semolina,salt,carom seeds and  little oil and mix atta properly .
  3. Now mix atta by adding little little water in it and make a stiff dough so that you can roll it without flour.
  4. Divide the dough in to small poori size portion.
  5. While rolling put two drops of oil and roll it to get a non sticky poori.
  6. Coat the dough ball with oil, and using rolling pin roll small poori and deep fry them.
  7. Serve this hot with favorite curry.(It goes well with any pickle as well)



Cabbage Rice(Patta gobi rice)

patta gobhi riceHi everybody i am back to my kitchen  after a long time and sorry for not posting any recipe these many days as i was a little busy with something else so i hadn’t had any time to write anything.

So guys since i am back today i am posting a new recipe called cabbage pulao and i hope you all will love it….

Ingredients :-

  1. Rice – 1 cup
  2. Cabbage – 1/2 cup (shredded)
  3. Onion – 1 medium-sized (chopped)
  4. Peas – 1/4 cup (optional)
  5. Tomato – 2 big (chopped)
  6. Green Chilli – 1 (chopped)
  7. Ginger paste – 1 tsp
  8. Bay leaf – 1
  9. Cloves – 2
  10. Black pepper corns – 6-7
  11. Cumion Seeds – 1 tsp
  12. Cinnamon – 1 inch piece
  13. Corriander leaves – handful (chopped)
  14. Salt to taste
  15. Oil as per required

Method :-

  1. Firstly chop onion, tomato.Slit green chilli.
  2. Heat oil in a pressure cooker. Add bay leaf, cloves, black pepper corns and cinnamon and saute for a few seconds.
  3. Now add cumin seeds and when they starts spluttering , add chopped onions, ginger paste and green chillies.
  4. Saute the onions till golden brown.
  5. Then add shredded cabbage, peas, chopped tomato and coriander leaves along with salt and fry again for a few minutes.
  6. Now add water and ricE and mix well.
  7. Pressure cook the rice till it is done.
  8. Garnish with chopped coriander leaves and serve cabbage pulao hot with any kind of raita.


Masoor Dal Kadi

Masoor Dal Kadi

Masoor Dal kadi is the popular Chhatisgarhi dish. Masoor dal kadi is a very simple and easy to make recipe as this dal cooks fast in a pressure cooker.It goes well with plain roti, plain rice and papad.


  • Whole Masoor Dal – 1cup
  • Sour yogurt – 1 cup ( you can add more as per your taste)
  • Besan – 2 tsp
  • Dried red Chilies – 3 (make two pieces)
  • Methi seeds – 1/3 tsp
  • Turmeric powder – 1/2 tsp
  • Chilli powder – 1 tsp (optional)
  • Mustard seeds – 1 tsp
  • Oil – 3 tsp
  • Garlic – 5 pods (crushed)
  • Green chilli – 6 (chopped)
  • Coriander leaves – (chopped)
  • Salt as per taste
  • Water as per required

Method :-

  1. Wash the masoor dal and cook in a pressure cooker with water, salt and turmeric.
  2. Switch off the burner when the pressure is relieved.
  3. Allow the cooker to cool down on its own.
  4. In the meanwhile, take a bowl and whip the curd.
  5. Take besan in a separate bowl, add 11/2 cup water and mix well so that no lump is formed.
  6. Now add curd, water and chilli powder and mix.
  7. Pour the dahi and besan  mix into the dal and mix well.
  8. Cook for 5-8 minutes.
  9. You can adjust consistency by adding water or evaporating water.
  10. Heat oil in a kadahi for tempering.
  11. Add methi, mustard, and red chili.
  12. Once the mustard seeds starts crackling add garlic and fry the garlic for few seconds.
  13. Add this mixture to the Dal.
  14. Add chopped green chili and boil dal on a slow flame, stirring in between.
  15. Once it is boiled add chopped coriander leaves and serve.


Mumbai Vada Pav Recipe

vada pav1

While walking through the streets in Mumbai you will find vada pav, also known as Indian burger almost everywhere. No streets will be without a vada-pav stall. In the rainy season people in Mumbai enjoy vada pav along with a cup of tea. Earlier vada pav was a food reserved for lunch, for the labour class but now a days it is a popular snacks that anybody enjoys. Even big brands are coming up with food chains serving vada pavs.Now enjoy a tasty course of vada-pav at the comforts of you home… no need to go out anywhere.. Enjoy it with your family..

Ingredients to make Vada Pav :-

Ingredient to make Vada :-

  • Oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin Seeds -  1/2 tsp
  • Curry leaves – 4 to 5 (chopped)
  • Ginger – 1 tbsp (finely crushed)
  • Garlic  – 1/2 tbsp (finely crushed)
  • Green Chilli – 3 number (finely crushed)
  • Hing – a pinch
  • Turmeric- 1/2 tsp
  • Salt – as per needed
  • Potatoes – 3 big ( boiled and peeled)
  • Coriander leaves – handful (finely chopped)
  • Lemon- 1/2 lemon
  • Garam masala – 1 tbsp

Ingredients to make batter:-

  • Besan – 1 1/2cup
  • Hing – a pinch
  • Turmeric – 1/2 tbsp
  • Chilli powder – 1/2 tsp (optional)
  • Salt – as per needed
  • Water – as per required
  • Oil to Fry vada

How to make batter:-

  • Take a bowl add besan, hing, turmeric, chilli, salt and mix all these ingredients by adding little water .
  • The batter should be thick enough to coat the potatoes ball.
  • Mix it properly so that the lumps should not form.

How to make Vada:-

  • In a hot pan add 1 tbsp oil, add mustard and cumin seeds.
  • Once the mustard seeds starts crackle add curry leaves, ginger, garlic and chilli.
  • Now add a pinch of hing,turmeric, salt.
  • Stir for few minutes and switch off the flame and let the mixture cool down.
  • Now in a plate mash the boiled potatoes.
  • Add chopped coriander, garam masala, salt and lemon juice and mix well.
  • Now add the mixture we prepared earlier into the masala and mix it properly.
  • Heat oil in a kadahi to make vada.
  • Make small balls out of the mashed potato mixture.
  • Cover the mixture well with the batter and put it into the hot oil in the kadai slowly.
  • Drain the fried potato vadas from the oil when it is slight golden brown and place the fried Vada on absorbent kitchen paper to remove excess oil.

How to make Vada Pav :-


You can have this vada pav with some chopped onion and fried chilli too.



Simple Aloo Methi Stir Fry

Simple Aloo Methi Stir Fry

Aloo methi is a classic Indian recipe. Its a combination of potatoes and green methi leaves.This recipe is very simple and easy to make as it takes very less time to prepare.So try this easy healthy recipe today.

Ingredients :-

  • Potatoes -  4 midium (peel and cut into small pieces)
  • Methi leaves – 1 thick bunch
  • Red Chillis – 3
  • Oil – 1 tbsp
  • Panch Phoran – 1/2 tsp
  • Garlic – 6 pods (chopped)
  • Red chilli powder – 1 tbsp
  • Turmeric – 1/2 tsp
  • Salt – as per taste


  1. Separate fenugreek leaves from the stem, clean and wash it properly.
  2. Chop fenugreek leaves and keep it aside.
  3. Heat oil in a pan add panch phoran, when splutters chopped garlic and red chili .
  4. Add potatoes, salt, turmeric, red chilli powder.(cover till the potatoes are tender and cooked)
  5. Now add chopped methi leave and fry for 5-10 min until the leaves shrink.
  6. Stir fry at high heat for about 5 min till the mixture gets dry.
  7. Serve hot with roti, paratha and puri.



Golden Cucumber Pachadi

Pachadi is a South Indian dish similar to the North Indian dish called Raita. Pachadi is made of both vegetables and fruits. Golden cucumber pachadi is a tasty side dish in Onam Sadya.
Ingredients :-
  • Golden Cucumber –  2 cups, cubed
  • Small onion/shallots –  3, sliced
  • Green chilli –  2 slit lengthwise
  • Chopped ginger – 1 tsp
  • Grated coconut – ½ cup
  • Chopped garlic – ¼ tsp
  • Jeera/Cumin – a pinch
  • Mustard seeds – ¼ tsp
  • Yogurt/curd – 500 gms
  • Oil – 1 tbsp
  • Salt – as per taste
  • Curry leaves


Method :-

  1. Grind coconut, chopped garlic and jeera with little water to a smooth paste.
  2. Whisk the yogurt and keep it aside.
  3. Heat oil in a pan, add mustard seeds and curry leaves.
  4. When the seeds starts crackle add cubed cucumber, sliced small onion,green chilli, ginger, and salt. Stir it for about 2 minutes.
  5. Cook till the cucumber becomes soft.
  6. Add coconut paste, cook for 3-4 mins, do not let it boil.
  7. Remove from fire and add whisked yogurt to the mixture, mix well.
  8. Serve with any Biryani or Pulao.

Chicken 65

Spicy Chicken 65


  • Chicken – 250 gms
  • Yogurt – less than 1/2 cup
  • Turmeric powder – 1/4 tsp
  • Red chili powder – 1/2 tsp
  • Coriander powder – 1/4 tsp
  • Oil for deep frying
  • Salt as per taste

Ingredients to Marinate:-

  • Turmeric powder – 1/2 tsp
  • Red Chili powder – 1 tsp (or as per the taste)
  • Black pepper powder – 1/4 tsp
  • Ginger garlic paste – 1 tsp
  • Lemon juice – 1/2 tbsp
  • Egg – 1
  • Cornflour – 2 tbs
  • Rice flour – 1/2 tbspSalt as per taste

For Tempering :-

  • Cooking oil – 1/2 tbsp
  • Curry leaves – 1 sprg
  • Garlic – 3 cloves, minced (optional)
  • Ginger – 1/2 tbsp minced
  • Green chilies – 5 slit length wise

Method :-

  1. First of all marinate chicken pieces in the ingredients and keep it aside for about 1 hour.
  2. Now take a bowl mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder and keep it aside.
  3. Heat oil for deep frying.
  4. Once the oil is hot, add a few chicken pieces into the oil and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown in color.
  5. Remove chicken pieces onto absorbent paper and keep it aside.
  6. Repeat the same process with the rest of the chicken pieces.
  7. Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds.
  8. Add curry leaves and green chilies. Saute for a few seconds.
  9. Add the deep fried chicken and toss well and cook for 2 minutes.
  10. Add the yogurt mixture and cook on low to medium flame, mixing the contents well.
  11. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
  12. Remove onto a serving plate. Garnish with coriander leaves.


Eggs and Vegetables Biryani

Egg and Vegetables Biryani

Egg and vegetable biryani is a custom biryani that i love making at home. Primarily because i wanted to avoid chicken. It has the goodness of vegetables and egg, because of which kids will like it a lot.


  • Basmati Rice – 500 gms
  • Oil – 200 gms
  • Egg – 6 (boiled and slit in the middle)
  • Biryani masala – 5 tbsp
  • Salt – as per needed
  • Onion – 200 gms (thinly sliced)
  • Onion to fry  – 200 gms (thinly sliced)
  • Carrots – 100 grams
  • Cauliflower – 100 grams
  • Potatoes – 100 gms
  • Beans – 100 gms
  • Curd – 200 grams curds
  • Ginger-garlic paste – 1 tbsp
  • Green chilli – 3 sliced
  • Mint leaves -40 gms (chopped)
  • Coriander leaves – 40 gms (chopped)
  • Tomatoes – 200 gms (chopped)

Whole Garam Masala to cook vegetables :

  • Cloves-7 piece
  • Black cardamon-2 piece
  • Bay leaf- 2
  • Javitri-5 piece
  • Green cardomon-5 piece
  • Pepper corn-12 piece
  • Sauf seeds- 2 tsp
  • Cinnamon sticks-2 piece
  • Black cumin-1/2 tea spoon
  • Shahi jeera/kala jeera – 1 tsp

Whole Garam Masala to cook rice :

  • Cloves-3 piece
  • Black cardamon-1 piece
  • Bay leaf- 2
  • Green cardomon-2 piece
  • Cinnamon sticks-2 piece
  • Cumin seeds/jeera – 1 tsp

Procedure to Fry Onion -
Cut onion into thin slices and add about 2 tablespoon of Corn flour and mix the onions well. Deep fry the onions until they are golden brown. Drain it onto a tissue paper. Your fried onions are ready.

Method :-

  1. Soak rice for 1 hr in a bowl and keep it aside.
  2. Heat oil in a pan add whole garam masala, jeera, ginger-garlic paste, Onion and saute.
  3. Now add vegetables and salt and cook till it is half cooked.(cut the vegetables little bit long in size) mix well.
  4. Once the vegetables are half cooked add half of the quantity of chopped mint leaves,coriander leaves and curd.
  5. Now add green chillies, biryani masala and mix well so that the vegetables are coated properly with the masala.
  6. Add eggs and cook on a low flame for about 2 minutes. Keep the lid closed for about 10 minutes after you remove it from the stove.
  7. Then take the eggs out and keep it in a different bowl and keep it aside.
  8. Now boil water add about 100 gms of oil and the garam masala to it.Now add rice to it and cook until half done.
  9. Now drain the water from the rice.
  10. Take a biryani bowl (any big bowl)add half of the cooked vegetables and spread it all over the pan. Add some curd, fried onions, half of the remaining coriander leaves and mint leaves. Now add half of the rice and spread it well. Repeat the same process again with the remaining vegetables and the rice.
  11. Lastly add fried onions on the top and close the bowl with a lid. Cook it for 5 min in a very slow flame so that the half-cooked vegetables and rice become completely cooked.
  12. Remove from the flame, open the lid, place the eggs on top of the biryani.
  13. Garnish it with coriander leaves and keep it aside with the lid closed.
  14. Open the bowl after 15 minutes and serve hot with raita or any gravy you like.


Lehsuni Toovar Dal


Lehsuni Dal is very simple and easy to make recipe. So aside from the fact that it’s delicious when you add it in any of your food item, Research shows that garlic is responsible for lipid-lowering, anti-blood coagulation, anti-hypertension, anti-cancer, antioxidant and anti-microbial effects. Garlic, as a non-edible substance is also responsible for repel mosquitoes, banish cold sores, protect plants etc.

  • Toovar Dal – 3/4 cup
  • Oil – 1 tbsp
  • Whole red chilli – 2
  • Cumin Seeds – 1/2 teaspoon
  • Asafoetida/hing – a pinch
  • Chopped garlic – 3 tbsp
  • Whole garlic – 4 to 5 cloves
  • Onion – 1 (chopped)
  • Turmeric – 1/2 teaspoon
  • Salt as per taste
  • Water as per required
  • Coriander leaves -  a handful
  • Lemon juice – 1 tbsp or (as per the taste)
  • Ghee – 1 tbsp


  1. Clean and wash dal.
  2. Heat oil in a pressure cooker add cumin seed, whole red chilli and hing.
  3. When the cumin seeds starts spluttering add chopped garlic and fry till brown.
  4. Add chopped onion, turmeric powder, salt  and fry for few minutes.
  5. Now add the washed dal and water as per needed.
  6. Stir everything properly and close the cooker and pressure cook up to 3 whistles or cook until done.
  7. Once the dal is cooked add a tbsp of lemon and mix.( you can also add hot water if needed)
  8. Heat ghee in a small pan,brown the garlic in the ghee.
  9. Now pour the garlic and ghee on top of the dal.
  10. Serve hot with plain rice, roti.

Note : -

  • If you want you can add tomato in this recipe.
  • You can also use moong dal instead of toovar dal.


Mouth-watering recipes from the bowls of India