Sunday, 16 October 2016

How to make quick veggie Uttapam

Recipe of quick veggie uttapam

Uttapam is delicious and authentic south Indian dish which is accompanied by sambar and coconut chutney. This is fully loaded veggie uttapam which is a perfect healthy breakfast recipe.

vegetable uttapam,veggie uttapam,south Indian recipes

This healthy and yummy uttapam is nutritious, light on stomach and easily digestible. I have prepared this uttapam with the ready made dosa batter. It is instant, quick and easy to make uttapam.

vegetable uttapam,veggie uttapam,south Indian recipes

Lets start with the recipe :


Preparation Time   Cooking time Total Time Yield
10 minutes5 minutes5 minutesServes 4

Recipe Type : Breakfast, Snack
Cuisine : South Indian

Ingredients :
  • 2 cup dosa batter
  • Salt according to taste
  • water
  • olive oil/refine oil
  • 2 finely chopped onions 
  • 1/2 cup finely chopped beans
  • 2 finely chopped tomatoes
  • 1 finely chopped green bell pepper
  • 1/2 finely chopped red bell pepper
  • 1/2 finely chopped yellow bell pepper
  • 1/2 cup finely chopped carrot
  • Some corn kernels
  • 2 chopped green chillies  
  • 1/2 cup finely chopped coriander leaves
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red chilly powder (Optional)
Preparation :
  1. Put batter in a bowl and mix water in it, consistency should be thin but not watery
  2. Mix well and keep it aside for 5 minutes
  3. Heat a non-stick tawa and sprinkle some oil on it
  4. Put flame on simmer, pour batter with the ladle and spread it
  5. Sprinkle beans, corn, carrot, green chillies, tomatoes, bell peppers, onions, coriander on the top of it
  6. Add salt, pepper, chaat masala, red chilly powder on the top of the veggies
  7. Sprinkle few drops of olive oil/refine oil on the top
  8. Put a lid, and let it cook for 1/2 a minute on low flame
  9. Serve hot with Mint Chutney, tamarind chutney or Sambar
vegetable uttapam,veggie uttapam,south Indian recipes

Saturday, 15 October 2016

How to make Hara Bhara Kabab Sticks

Recipe of Hara Bhara Kabab sticks

Hara Bhara Kabab Stick is a popular snack in India. 'Hara Bhara' means 'Kababs which are full of green'. It is a nutritious and yummy snack. A perfect party appetizer which looks classy and elegant and tastes divine.

Hara bhara Kabab,cutlets,Tikkis,snacks,appetizer

You will find this scrumptious appetizer in every fine dining north Indian restaurant .You can also add mint leaves and coriander leaves in this to enhance the taste. It is a gluten free vegetarian delicious recipe. Hara Bhara kababs are famous among kids too, they love it and you can pack their tiffin with this delicious snack.

Hara bhara Kabab,cutlets,Tikkis,snacks,appetizer

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
15 minutes10 minutes25 minutes Serves 4 

Recipe Type : Breakfast, Snacks
Cuisine : Indian

Ingredients :
  • 1 cup chopped spinach (Palak)
  • 1/2 bowl mashed cottage cheese (Paneer)
  • 2 boiled potato
  • 2 chopped green chillies
  • 1/2 cup corn kernels
  • 1/3 cup peas
  • 1/3 chopped coriander leaves
  • 2 pieces of bread
  • 8 chopped cloves of garlic
  • Salt according to taste
  • 1 teaspoon chaat masala
  • 1 teaspoon pepper
  • 1 teaspoon garam masala
  • Olive / Refine oil
Preparartion :


hara bhara kabab,tikki,spinach cutlets,kababs,palak tikki,,vegan,snacks

  1. Blanch the spinach in boiling water for 2 minutes and drain
  2. Rinse it with cold water, blend it and keep it aside
  3. Boil peas and mash it
  4. In a bowl, add spinach mixture, finely chopped coriander leaves, mashed potatoes, mashed paneer, mashed peas, green chillies, corn kernel and chopped garlic 
  5. Crumble bread and mix it in the mixture for binding
  6. Mix it well and add salt, pepper, chaat masala and garam masala in the same
  7. Mix it well and make a thick dough of the mixture
  8. Divide it in 8 equal portions and with the palm make cutlet like shape
  9. Take a pan, sprinkle some oil on the tawa
  10. Place 4 portions on the tawa, and let them cook on medium flame until they turn golden
  11. Flip them and sprinkle some oil on the other side of kababs, let it cook from all the sides
  12. When cook from all the sides, place it on a plate 
  13. Serve hot with ketchup and mint chutney
Hara bhara Kabab,cutlets,Tikkis,snacks,appetizer


Note :
  • You can also deep fry the these kababs

Wednesday, 12 October 2016

How to make Paratha from leftover dal

Recipe of Paratha from leftover dal | Leftover dal parantha

Paratha is an Indian flatbread cooked on tava (Indian griddle / Pan) with sprinkled oil. This paratha is a perfect way to use leftover moong dal/yellow dal resting in your fridge which you can use instead of wasting. You can make these healthy and quick parathas for lunch and serve with yogurt and pickle. This is yummy, easy to prepare paratha which can be made in jiffy.

Dal parantha,leftover dal paratha,easy recipes,Indian recipes

This paratha has richness of dal and filling for lunch. You can customize this paratha according yo your taste. You can add or remove onion and can adjust spice according to your taste.

Dal parantha,leftover dal paratha,easy recipes,Indian recipes

Lets start with the recipe :

Recipe Type : Flat-bread
Cuisine : Indian

Prep Time   Cooking time Total Time Yield
10 minutes5 minutes10 minutesServes 4

Ingredients :
  • 1 cup whole wheat flour / Atta
  • 1/2 cup leftover moong dal/yellow lentil
  • 1/2 finely chopped onion 
  • 2 cloves of garlic finely chopped
  • 1 finely chopped green chilly
  • 1/3 bowl chopped coriander leaves
  • 1/2 teaspoon red chilly
  • pinch of pepper
  • Salt according to taste
  • olive oil / refine oil
  • water 
Preparation : 
  1. Put whole wheat flour/atta in a bowl
  2. Add salt, pepper, red chilly, onion, green chilly, garlic, coriander leaves and leftover moong dal and start kneading
  3. Knead it together and make a smooth soft dough
  4. Take a small ball of dough, about a size of lemon and roll with the help of palms, make it like a small ball
  5. Put in a dry flour and  roll out a small round chapati using a rolling pin
  6. If it is sticky, add some dry flour
  7. When you roll out a chapati, spread some oil on it
  8. Fold from all the sides and make a square
  9. Sprinkle flour on square and roll out equally from all the sides
  10. Add some more flour if required while rolling
  11. Heat tava, and place the parantha
  12. Cook it on medium flame
  13. Apply oil on one side of paratha and let it cook
  14. Paratha will start puffing, flip it and now sprinkle/spread oil on the other side
  15. When paratha is cooked from both sides, it will turn golden from both the sides
  16. When it is cooked serve hot with yogurt and pickle.
Dal parantha,leftover dal paratha,easy recipes,Indian recipes

You can also check out glossary of Indian spices from English to Hindi with health benefits

Saturday, 16 July 2016

How to make Punjabi Dum Aloo

Recipe of Punjabi Dum Aloo | Kashmiri Dum Aloo

Spicy and flavorful restaurant style punjabi dum aloo is a perfect accompaniment with Indian breads and rice in which potatoes are simmered in smooth and creamy thick gravy with the flavor Indian spices.

Dum Aloo, Indian vegetable

This is a perfect dish for a party or a get together. This punjabi dum aloo is easy to make and tastes divine. This is an exotic side dish which has lovely flavors and aroma.

Dum Aloo, Indian vegetable, Aloo dum,potato vegetable

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes30 minutes40 minutes Serves 4 

Recipe Type : Lunch, Dinner
Cuisine : Indian

Ingredients for Dum Aloo :
  • 1 cup semi boiled medium size potatoes
  • 12 cashews
  • 1 teaspoon pepper
  • 1 teaspoon cumin seeds
  • pinch of asafoetida/hing
  • 2 chopped onions
  • 8 crushed tomatoes
  • 8 chopped garlic cloves
  • 2 chopped green chillies
  • 1/2 teaspoon red chilly
  • Salt according to taste
  • 1 teaspoon garam masala 
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric
  • 1 tablespoon cream
  • oil
Preparation for Dumplings :
  1. Cut boiled potatoes in half
  2. In a deep pan, deep fry the potatoes till they turn golden and cooked
  3. Prick potatoes with a fork
  4. Soak cashews in warm water and ground it in a dry paste
  5. In a pan, add cumin seeds, asafoetida, garlic, green chillies 
  6. Add onion and let it cook till its light brown
  7. Add mashed tomato in it
  8. Add salt, pepper, garam masala, coriander powder, red chilly, salt and turmeric powder
  9. Let it cook on low flame for few minutes 
  10. When it is cooked, let it cool down 
  11. Grind it in a grinder into a fine paste
  12. In a pan, add the tadka paste and cashew paste
  13. Add 1 tablespoon of water and the fried potatoes in it
  14. Add cream in it and let it cook on the low flame till the gravy thickens
  15. Serve hot with Indian flatbread
Dum Aloo, Indian vegetable, Aloo dum,potato vegetable

Monday, 11 July 2016

How to make Mix Vegetable

Recipe of Dry mix vegetable

Dry mix vegetable is delicious classic traditional Indian stir fry dish in which veggies and potatoes are cooked with Indian spices and served with Indian flat-bread. It is a popular dry vegetable made in punjabi style. It has a beautiful garlicky flavor with the aroma of Indian spices. It is a restaurant style/dhaba style sabji. Dry mix vegetable is a quick and easy recipe which can be made in jiffy.

dry mix vegetable,punjabi recipes,vegetable sabji

You will love this authentic dry mix vegetable which is a perfect accompaniment with the roti. It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice. It is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.

dry mix vegetable,punjabi recipes,vegetable sabji

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes10 minutes20 minServes 4 

Recipe Type : lunch
Cuisine : Indian

Ingredients :
  • 1 medium size bell pepper/capsicum
  • 1 medium size potatoes
  • 1 chopped carrot
  • Few florets of cauliflower
  • 1/2 bowl chopped french beans
  • 1/2 teaspoon cumin seeds
  • pinch of asafoetida/hing
  • 6 curry leaves / Kadi patta
  • 1 small piece of chopped ginger/adrak
  • 8 chopped cloves of garlic
  • 2 chopped green chillies
  • 1 red dry chilly
  • 1 finely chopped onion
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper
  • 1 teaspoon coriander powder
  • pinch of red chilly powder
  • Salt according to taste
  • Oil
  • 1 teaspoon desi ghee/clarified butter
  • chopped coriander leaves
Preparation :
  • Chop bell pepper, carrot, cauliflower, french beans, and wash it thoroughly in water
  • Chop potatoes in medium size
  • In a deep non-stick pan or kadhai, heat 1 tablespoon of oil
  • Add cumin seeds and asafoetida in it
  • When it splutter, add curry leaves, ginger, garlic, dry red chilly and green chilly in that
  • Add chopped onion in it and mix it
  • Add potatoes and mix well
  • Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
  • Cover it with a lid and let it cook on low flame for a minute 
  • Add all veggies in it and cover it with a lid, cook it on low flame
  • Check it occasionally and stir it, cook it for 15 minutes or more (as required) till it is cooked
  • Add desi ghee in it and cover it with a lid
  • When potatoes and cabbage are cooked, it is ready to serve
  • Garnish it with coriander leaves
  • Serve hot with Indian flatbread and raita
dry mix vegetable,punjabi recipes,vegetable sabji

Saturday, 9 July 2016

Mexican Style Nachos

Mexican Style Nachos with Guacamole and Salsa

Mexican style Nachos are spicy, tangy and yummy. I have given a twist to simple nachos and dip. The Mexican flavor of guacamole and kidney beans makes it exotic and different.

Nachos, Mexican, salsa, guacamole,Indian

Salsa and lemon juice makes spicy and tangy. Fresh ingredients makes it flavorsome.

Nachos, Mexican, salsa, guacamole,Indian

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes10 minutes20 minServes 4 

Recipe Type : lunch
Cuisine : Indian

Ingredients :

  • 1 packet of Nachos
  • 2 tablespoon guacamole 
  • 2 tablespoon salsa
  • 2 medium size finely chopped onion
  • 2 medium size finely chopped tomato
  • Few black olives
  • Jalapenoes (according to taste)
  • 1 tablespoon canned or boiled kidney beans
  • Salt (according to taste)
  • Pepper
  • chaat masala
  • 1 lemon
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano 
  • handful of chopped coriander
Preparation :
  • In a bowl, add kidney beans, salt, pepper, chaat masala and toss it 
  • Break nachos with a hand and add them in a bowl
  • Add salsa, guacamole, onions, tomatoes, olives and jalapenos 
  • Add basil, oregano, coriander and lemon juice
  • Serve immediately otherwise it will become soggy 

Thursday, 19 May 2016

How to make Aloo Baingan

Recipe of Aloo Baingan | Dry Eggplant Potato Vegetable

Punjabi aloo Baingan is a delicious classic traditional dish in which eggplant/brinjal and potatoes are cooked with Indian spices and served with Indian flat-bread. It has a beautiful garlicky flavor with the aroma of Indian spices. It is a restaurant style/dhaba style Aloo Baingan. It is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.

Aloo Baingan,brinjal,eggplant, vegetable

You will love this authentic aloo baingan which is a perfect accompaniment with the roti. It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice.

Aloo Baingan,brinjal,eggplant, vegetable

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes10 minutes20 minServes 4 

Recipe Type : lunch
Cuisine : Indian

Ingredients :
  • 8 small eggplants/brinjal/baingan
  • 2 medium size potatoes
  • 1/2 teaspoon cumin seeds
  • pinch of asafoetida/hing
  • 1 small piece of chopped ginger/adrak
  • 8 chopped cloves of garlic
  • 2 green chillies
  • 1 finely chopped onion
  • 1 teaspoon mango powder/amchur
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper
  • 1 teaspoon coriander powder
  • pinch of red chilly powder
  • chopped coriander leaves
  • Salt according to taste
  • Oil
Preparation :
  • Wash eggplant/baingan thoroughly in water
  • Slice it in round shape
  • Peel potatoes and chop them in medium size
  • In a deep non-stick pan or kadhai, heat 2 tablespoon of oil
  • Add cumin seeds and asafoetida in it
  • When it splutter, add ginger, garlic and green chilly in that
  • Add chopped onion in it, let it cook till it turns pink
  • Add potatoes and mix well
  • Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
  • Cover it with a lid and let it cook on low flame for a minute 
  • Add eggplant in it and cover it with a lid, cook it on low flame
  • Check it occasionally and stir it, cook it for 10 minutes (as required)
  • When potatoes and eggplant are cooked, garnish with chopped coriander leaves
  • Serve hot with Indian flatbread

Wednesday, 17 February 2016

How to make Punjabi Aloo Wadi with Gravy

Recipe of Punjabi Aloo Wadi with gravy | Wadiyan | Moong Dal Nuggets

Aloo wadi/vadi is a traditional Indian dish in which moong dal nuggets and potatoes are cooked in onion tomato based gravy in Indian spices which tastes wonderful with Indian flatbread. Aloo wadi is simple yet flavorful. It is a perfect accompaniment for roti and naan.

Aloo wadi, Aloo vadi,moong dal nuggets, punjabi recipes

It is curry made with potatoes and wadi. It is a scrumptious curry dish which can be served with roti, naan or rice.

Aloo wadi, Aloo vadi,moong dal nuggets, punjabi recipes

Lets start with the recipe :

Recipe Type : Lunch, Dinner
Cuisine : Indian

Preparation Time   Cooking time Total Time Yield
10 minutes20 minutes30 minutes Serves 4 

Ingredients :
  • Urad dal wadi 100 grams
  • 4 medium size potatoes
  • 1/2 teaspoon cumin seeds
  • 2 chopped onions
  • 1 teaspoon chopped ginger
  • 8 chopped cloves of garlic
  • 2 chopped green chillies
  • 4 tomatoes grounded/grated 
  • Pinch of asafoetida (Hing)
  • Salt according to taste
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • chopped coriander leaves for garnishing
  • Oil
Preparation of Gravy :

  • Break wadi in small pieces and keep it aside
  • Chop potatoes in big chunks
  • Heat one tablespoon oil in a pressure cooker, add wadi in it and saute for 5 minutes
  • Take it out and keep it aside
  • In the oil, add cumin seeds and hing, till it splutter
  • Add onions, garlic, ginger and green chillies in it
  • Saute till onion turns light brown
  • Add crushed tomatoes in it
  • Let it cook on medium flame for few minutes 
  • Add salt, turmeric, garam masala and coriander powder in it
  • Cook on low flame, add potatoes and wadi in it
  • Add 1 cup of water in it and let it boil
  • Cover the lid and cook it for 4 whistles
  • When the pressure cools down naturally, open the lid
  • Cook it on low flame for 5 minutes and mash potatoes with spatula little bit to make gravy thick
  • Garnish with coriander leaves and serve hot with Indian flatbread.

You can also check out recipe of Rajma chawalKadhi chawalAloo PooriChole pooriStuffed Capsicum

Monday, 15 February 2016

How to make roasted phool makhana

Recipe of Roasted Phool Makhana | Lotus seeds | Puffed Foxnuts

Phool Makhana is healthy and nutritious snack which is easy to digest and a perfect snack. This super crunchy yummy snack can be prepared in 10 minutes and can be stored for long. When you roast it in clarified butter/ghee with spices, it tastes divine. Once you taste it, you can't stop eating it. These makhana's are addictive and kids love eating this too. Instead of chips, you can pack this for them. This is a best substitute of chips and best evening snack. You can also serve it as a substitute of popcorn which you can have it guilt free.

phool makhana,lotus seeds,foxnuts

The best part about this phool makhana is that you can store it for a long time. You have to make sure to store in an air tight container otherwise it will lose it's crispiness and crunchiness. Phool makhana has so many health benefits and this is the best way to add this in your diet. It is rich in protein, calcium, iron etc. It is a perfect tea time snack. You can enjoy it with a cup of tea.

phool makhana,lotus seeds,foxnuts

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
0 minutes10 minutes10 minutes 1 jar

Recipe Type : Snack
Cuisine : Indian

Ingredients :
  • 4 cups phool makhana
  • 1 tablespoon of ghee/clarified butter
  • Salt according to taste
  • 1 teaspoon pepper
  • 1 teaspoon chaat masala 
Preparation :
  • Heat ghee/clarified butter in a deep pan
  • Add phool makhana in it and roast it on low flame for 10 minutes and stir often
  • Cook till the phool makhana are crispy and crunchy and then turn off the flame
  • Add salt in it and stir it well 
  • Add chaat masala and pepper in it, toss it well
  • Once they cool down, store them in a air tight container
phool makhana,lotus seeds,foxnuts

Note :
  • You can store it upto 1 month in a air tight container

Saturday, 13 February 2016

How to make cabbage vegetable

Recipe of Cabbage Vegetable | Patta gobhi ki sabji

Cabbage vegetable/patta gobhi ki sabji is delicious classic traditional Indian stir fry dish in which cabbage and potatoes are cooked with Indian spices and served with Indian flat-bread. It is a popular dry vegetable made in punjabi style. It has a beautiful garlicky flavor with the aroma of Indian spices. It is a restaurant style/dhaba style sabji. Patta gobhi is a quick and easy recipe which can be made in jiffy.

Cabbage vegetable, patta gobhi,Indian sabji

You will love this authentic patta gobhi sabji which is a perfect accompaniment with the roti. It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice. It is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.

Cabbage vegetable, patta gobhi,Indian sabji

 Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes10 minutes20 minServes 4 

Recipe Type : lunch
Cuisine : Indian

Ingredients :
  • 1 medium size cabbage/patta gobhi
  • 2 medium size potatoes
  • 1/2 teaspoon cumin seeds
  • pinch of asafoetida/hing
  • 1 small piece of chopped ginger/adrak
  • 8 chopped cloves of garlic
  • 2 green chillies
  • 1 red dry chilly
  • 1 finely chopped onion
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper
  • 1 teaspoon coriander powder
  • pinch of red chilly powder
  • Salt according to taste
  • Oil
Preparation :
  • Chop cabbage and wash it thoroughly in water
  • Chop potatoes in medium size
  • In a deep non-stick pan or kadhai, heat 1 tablespoon of oil
  • Add cumin seeds and asafoetida in it
  • When it splutter, add ginger, garlic, dry red chilly and green chilly in that
  • Add chopped onion in it, let it cook till it turns pink
  • Add potatoes and mix well
  • Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
  • Cover it with a lid and let it cook on low flame for a minute 
  • Add chopped cabbage in it and cover it with a lid, cook it on low flame
  • Check it occasionally and stir it, cook it for 15 minutes or more (as required) till it is cooked
  • When potatoes and cabbage are cooked, it is ready to serve
  • Serve hot with Indian flatbread
Cabbage vegetable, patta gobhi,Indian sabji

Wednesday, 10 February 2016

How to make Spaghetti Tomato Basil Veggie Pasta

Recipe of Spaghetti Tomato Basil Veggie Pasta 

Spaghetti Tomato Basil Veggie Pasta is a semolina spaghetti pasta in delicious sauce made with fresh tomatoes and fresh basil. This pasta rich, hearty and delicious with lovely combination of flavors. When you coat this pasta with delectable tomato basil sauce, it makes it divine. Addition of vegetables makes it a perfect one pot meal with healthy vegetables and beautiful flavors.

spaghetti pasta,tomato basil,veggie pasta

I always look for a comfort food which can be easily put together and is quick and delicious. This spaghetti Tomato Basil Veggie Pasta is fast and easy to make option for lunch. Kids are fond of this too, you can pack this for their tiffin. You can serve it with a slice of crisp bread or as a stand alone dish. You can customize it by putting your choice of veggies in it.

spaghetti pasta,tomato basil,veggie pasta


spaghetti pasta,tomato basil,veggie pasta

Lets start with the recipe :


Preparation Time   Cooking time Total Time Yield
10 minutes20 minutes30 minutesServes 4

Recipe Type : Pasta
Cuisine : Global

Ingredients :
  • 1 packet semolina/wheat flour spaghetti pasta
  • 1 cup fresh tomato puree 
  • 1 chopped onion
  • 6 garlic cloves
  • 2 green chillies 
  • 1/2 teaspoon sugar
  • 1 tablespoon fresh chopped basil
  • 3 chopped red paprika
  • 1/4 teaspoon black pepper
  • 1 teaspoon vinegar
  • 1 teaspoon oregano/Italian seasoning
  • 1/4 teaspoon red chilly powder
  • 1 tablespoon olive oil
  • Salt according to taste
  • cheddar cheese for sprinkling 
Ingredients for veggies :
  • 2 sliced onions
  • 1/2 chopped green bell pepper/capsicum
  • 1/2 chopped yellow bell pepper/capsicum
  • 1/2 chopped red capsicum
  • 2 chopped carrots
  • Some corn kernels 
Preparation for veggies :
  • In a pan, heat 1 teaspoon of oil and add the veggies
  • Let it cook on low flame for few minutes
  • When they are half cooked and still crunchy, keep it aside
Preparation :
  • Boil spaghetti in a deep pan, till it is cooked
  • Drain, rinse it with the cold running water and keep it aside
  • In a blender, add onion, garlic, green chillies, red paprika and fresh basil
  • In a non-stick pan, heat 1 tablespoon oil and add the mixture
  • Cook it on medium heat and stir often
  • When it turned golden, add tomato puree in it
  • Add salt, pepper, red chilly, vinegar, Italian seasoning, and olive oil
  • Tomatoes should be warm, not cooked properly
  • Let it cook for 5 minutes and add 1 tablespoon of olive oil in the same
  • Add the veggies in it and mix
  • Add spaghetti pasta and toss it
  • Sprinkle some cheddar cheese for flavor
  • Serve hot
spaghetti pasta,tomato basil,veggie pasta

You can also check out glossary of Indian spices from English to Hindi with health benefits

Thursday, 4 February 2016

How to make Punjabi Aloo Gobhi

Recipe of Punjabi Aloo Gobhi

Punjabi aloo gobhi is delicious classic traditional dish in which cauliflower and potatoes are cooked with Indian spices and served with Indian flat-bread. It has a beautiful garlicky flavor with the aroma of Indian spices. It is a restaurant style/dhaba style Aloo gobhi. It is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.


 You will love this authentic aloo gobhi which is a perfect accompaniment with the roti. It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice.


Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes10 minutes20 minServes 4 

Recipe Type : lunch
Cuisine : Indian

Ingredients :

  • 1 medium cauliflower/gobhi
  • 2 medium size potatoes
  • 1/2 teaspoon cumin seeds
  • pinch of asafoetida/hing
  • 1 small piece of chopped ginger/adrak
  • 8 chopped cloves of garlic
  • 2 green chillies
  • 1 finely chopped onion
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper
  • 1 teaspoon coriander powder
  • pinch of red chilly powder
  • chopped coriander leaves
  • Salt according to taste
  • Oil
Preparation :
  • Chop cauliflower in medium florets and wash it thoroughly in water
  • Chop potatoes in medium size
  • In a deep non-stick pan or kadhai, heat 1 tablespoon of oil
  • Add cumin seeds and asafoetida in it
  • When it splutter, add ginger, garlic and green chilly in that
  • Add chopped onion in it, let it cook till it turns pink
  • Add potatoes and mix well
  • Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
  • Cover it with a lid and let it cook on low flame for a minute 
  • Add cauliflower florets in it and cover it with a lid, cook it on low flame
  • Check it occasionally and stir it, cook it for 15 or 20 minutes (as required)
  • When potatoes and cauliflower are cooked, garnish with chopped coriander leaves
  • Serve hot with Indian flatbread