Showing posts with label Northern India. Show all posts
Showing posts with label Northern India. Show all posts

Wednesday, 10 December 2014

Dahi Vada

 Evening we all  like to have some chatpata snacks. There are variety of Indian snacks and street food, Dahi Vada is one of them. It is a very popular street food in Northern part of India. Preparation of Dahi Vada is quite simple, you just have to soak the dal 4 to 6 hours before you start preparing it. A pinch of sodium bi carbonate gives vada a fluffy texture and when you soak the into water for 45 minutes, it becomes super soft and spongy.  So don't forget to add a pinch of sodium bi carb and also remember to soak the fried vadas in water.

Dahi Vada

For the vadas
Urad dal (split black lentils) - 1/2 cup, soaked for 4 to 6 hours
Ginger - 1/2"
Green chillies - 2
Sodium bi-carbonate - a pinch
Salt to taste
Refined Oil

For the Serving & Garnishing
 Red Chilli Powder - 1 teaspoon
 Roasted Cumin Powder - 1 teaspoon
 Curd - 3 cups, beaten
 Tamarind Dates Chutney or Tamarind Pulp  - 2 tablespoon
 Black Salt - 1 teaspoon
Coriander Leaves - chopped (optional)


For the vadas
Clean and wash  the soaked urad dal. Now in a grinder take urad dal, ginger and green chilli and make a coarse paste. Take out the paste in a big bowl and add a pinch of sodium bi carbonate. Beat the batter well till it becomes light and fluffy. You can add little bit water in the batter if required. Now heat oil in a wok and put ladle-full of batter in the oil, fry them well in slow flame till all the sides are golden brown in colour. 

Allow the vadas to come in room temperature and then soak them in water for about 45minutes. Before serving, take out the vadas from water by squeezing out the water. Place them in a serving bowl and add beaten curd from top and sprinkle dry spices and tamarind dates chutney. If tamarind dates chutney is not available, take tamarind pulp and add 2 teaspoon of sugar and dissolve it well. You can use this as a substitute of tamarind-dates chutney. Garnish with chopped coriander leaves.

Monday, 16 June 2014

Punjabi Chole Masala/Punjabi Style Chickpea Preparation

Days are passing very fast....Just we started with a new year, new hope and now we are already in the middle of the year. Can't imagine that six months have gone so fast...Why am I counting days? No not counting days, but thinking whether I will be able to achieve my goals I kept in my to-do-list in the starting of the year!!  For example, This year my target was to write 2 to 3 blog posts per week... I am already lagging behind and top of that I went for a month vacation.. I know pressure is increasing as the quarter starts and quarter ends...Keeping my fingers crossed for the remaining months of the year... 

Though lagging behind of target I achieved my 150th post :)...So forget all the worries and get into a party with rocking recipe Punjabi Chole Masala. I had many times in the restaurant however, trying at my kitchen for the first time. Punjabi Chole Masala is the famous North Indian Side dish. It really goes well with Paratha or Naan. Secret of this recipe is perfectly boiled chickpeas. Yes if chickpeas are boiled well, your Punjabi Chole Masala is going to rock. Try this at your kitchen!

Punjabi Chole Masala/Punjabi Style Chickpea Preparation


Chickpeas (kabuli chana) 1 1/2 cups
Sodium bi carbonate - 1/2 teaspoon (optional)
Onion - 3/4 cup, finely chopped
Tea leaves 1 tablespoon
Cumin Seeds - 1 teaspoon
Dry Red Chilli - 1
Coriander powder- 2 teaspoons
Cumin powder - 21/2 teaspoons
Red chilli powder - 1  teaspoons

Dry Mango Powder - 1 teaspoon
Turmeric powder 2 tablespoons
Green chillies slit4-6
Garlic paste - 1 teaspoons
Ginger paste - 2 teaspoons
Salt to taste

Sugar to taste
Tomatoes - 1/2 cup, chopped
Garam masala powder - 1 teaspoon
Coriander leaves - handful
Refined Oil - 1/2 cup


Soak chickpeas or kabuli chana overnight. Drain the water and put the chanas in a pressure cooker along with water, salt, turmeric powder and tealeaves tied in a cloth to form a bundle. Initially keep pressure cooker under slow to medium flame and later on high flame for 8 to 10 whistles depending on the quality of chana. You may add sodium bicarbonate while boiling it.  Once the chickpeas are soft, take them out in a pot and keep the tea liquor for using in gravy. discard the tea leaves.
Now heat oil in a wok and add cumin seeds and dry red chilli for seasoning. Add chopped onions and fry till golden brown. Add little sugar  to change the onion colors. Now add ginger and garlic paste and cook well. Later add dry spices (turmeric powder, chilli powder, cumin powder, coriander powder, amchur or dry mango powder) salt and mix them well. Next add tomatoes and cook till they are soft and tender. Now slowly add 1 table spoon water (tea liquor ) and cook the spices well. It's time to add boiled chickpeas and cover it for 5 minutes under medium flame. After opening the cover add more water (tea liquor) and cook for few more minutes. When the gravy consistency becomes thicker slow the gas and add garam masala powder, coriander leaves, green chilli. Few people also add pomegranate powder. Keep it for a minute or two. Switch off the gas and serve it with naan, paratha, kulcha. To make the gravy much more thicker, you can add boiled mashed potato while cooking the masala.

Saturday, 22 February 2014

Sattu Paratha / Sattu ka Paratha / Sattu Stuffed Paratha

Sattu Paratha or Sattu ka Paratha is a popular Indian Bread from Bihar, a state of Northern India. Sattu is a kind of flour which is made from roasted gram. Sattu Paratha is a healthy breakfast for kids as well as for adults. Making Sattu Paratha is not a tough job in the kitchen. This time my husband donned the apron and made the tasty stuffing. He gave twist to this recipe by adding a teaspoon of lime pickle. Twist worked well and it was delicious. Though Sattu Paratha goes well with Aloo Chokha but we had it with pickle. Here is the easiest recipe of Sattu ka Paratha.


For Stuffing

Sattu - 1 cup
Onion- 1/2 cup, finely chopped
Green Chilli - 1 teaspoon, finely chopped
Lime Pickle - 1 teaspoon
Sugar - 1 teaspoon
Kalonji or nigella seeds or Kalo jeera - 1 teaspoon
Salt to taste
Refined oil

For Dough
Wheat Flour - 3 cups
Refined oil


Prepare a dough with wheat flour, little salt, 2 teaspoon of refined oil and water. For stuffing heat oil 
 and add kalonji. Then add onion and green chilli. Fry them well and add sattu, salt, sugar. Add pickle and little water. When water dries up, your stuffing is ready.

Next make lemon size balls and stuff one spoon of masala in each ball. Roll the balls with wheat flour, just like roti and grease them with refined oil or butter in a pan on gas stove or microwave oven.

  Sending to: Only food for growing children @ Shruti's Rasoi & Foodelicious

Tuesday, 13 August 2013

Rajma Masala/Rajma Curry/Red Kidney Bean Curry

Rajma is known as Red Kidney Beans. Rajma Masala/ Rajma Curry/ Red Kidney Bean Curry  is a popular North Indian dish and now also famous throughout the world. Red Kidney Bean (Rajma) has lot of health benefits as it is loaded with protein, fibre, Iron, Magnesium, Potassium, Phosphorous, etc. Vegetarian population can obtain high content of vegetable protein from this red kidney bean. It prevents bad cholesterol and improves constipation as it is rich in fibre. Due to low glycemic index, it can also prevent the risk of diabetes. But those who have high uric acid, should avoid this red kidney bean.  

Day before yesterday when I was checking my kitchen counter found the packet of Rajma. Immediately I took the action of cooking it. Yes! you are right I soaked it and cooked it yesterday. Here I am sharing the delicious recipe for you all.

Rajma Masala/Rajma Curry/Red Kidney Bean Curry


Rajma/Kidney Beans (Red) - 1 cup
Onion - sliced, 1/2 cup
Ginger Paste - 1 teaspoon
Garlic - Crushed, 3-4 cloves
Tomato - 1 medium, chopped
Turmeric powder -1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Cumin Seeds - 1 teaspoon
Garam Masala Whole - Cinnamon stick, Green Cardamom, Clove
Salt to taste
Lemon Juice - 1 teaspoon
Refined Oil


1. Soak Rajma overnight and next drain the water. 

2. Now take a pressure cooker and add the rajma, salt and water. Cook under medium flame and allow for 5 to whistles. Once the pressure is released, remove the lid. 

3. Next heat oil in a pan. For seasoning add garam masala whole. Then add crushed garlic cloves and onion. Fry them well and one by one add ginger paste & all the dry powder spices.

4. Next add chopped tomato and green chilli.  Mix the spices, salt and cook until the raw smell of tomato is gone. Now add the boiled rajma into it. 

5. Pour water (11/2 cup ) and cover with the lid, cook under slow flame. When the gravy consistency becomes thick and garam masala powder and squeeze lime juice from top. Serve it hot with rice or roti. 

Thursday, 4 July 2013

Palak Paneer (Cottage Cheese in Spinach Gravy)

If you switch on the television, you can watch 'n' number of channels as a result of digitalization. But if you look back, say 12-15 years back, there were only few channels which we used watch. I remember I used watch few cartoon programs in a single channel. Popeye - The Sailor Man is one of them. Do you remember, when Popeye used to struggle to overcome any hurdle, he used to open a box of spinach, swallow all and become a hero!!
Ya, you are right, in my kitchen today's ingredient is spinach. Though we are not going to get enough energy like popeye but will get lot of iron from it which is important for all of us, especially for women at any age.

Palak Paneer


Paneer - 200 gm
Palak Leaves - one bowl / 2-3 cups/ two bunches
Onion Paste - 2 teaspoon
Garlic Paste - 1/2 teaspoon
Green chilli Paste - 1/2 teaspoon
Ginger Paste - 1/3 teaspoon
Garam Masala Whole - cinnamon, cardamom, clove
Garam masala powder - 1/2 teaspoon
Cumin powder - 1teaspoon
Turmeric powder - 1/2 teaspoon
Fresh cream - 2 teaspoon


Take out the palak leaves from the bunches and blanch them. Drain the water and make a smooth palak paste. Cut paneer in cubical shapes and saute it with little salt and garam masala powder. Without frying you can directly use the paneer in curry. Now heat oil in a pan and add garam masala whole for seasoning. Then add garlic paste, followed by onion, ginger and green chilli paste. Stir them well and add salt, turmeric powder & cumin powder.  Mix all the spices together until the masala turns light brown in color. Then add palak paste and stir. Add water if required. When gravy starts boiling add the fried paneer cubes and mix well. Now transfer the recipe in to serving bowl and add fresh cream. Serve this delicious north indian dish with any Indian Bread.

Sending this to: Side Dish Mela