Saturday, 29 April 2017

Kacche aam ki chutney (Raw mango chutney)

Kacche aam ki chutney (Raw mango chutney)

 Chutney usually contains some mixture of spice, vegetable, and/or fruit. It’s very simple and easy to make and can be served with any paranthas or with just plain rotis. Do try this chatpati aam ki chutney in this mango season. Let’s start to prepare kaache aam ki khaati and chatpati chutney.

Kaccha aam (Raw mango)- 1
Green chillies- 7-8
Garlic cloves- 6-7
Handful of fresh coriander (Dhaniya)
Salt to taste 
Water – approx. half cup
Preparation time- 5-8 min

1) To start with first peel the raw mango and remove the pulp and discard the seeds.
2) Add this pulp, garlic, green chilies , fresh coriander, little water and salt and blend it to a smooth paste.
3)  Our raw mango or aamki chutney is ready to have with any parantha or simple roti.
4) Store in a clean airtight container and can be used upto 6 days.

Note or tips:
1) You can adjust your salt and the amount of green chillies according to your taste. If you want spicier then increase the amount of green chillies.
2)  If you are having more fresh coriander you can add it into chutney. I adjusted with handful of coriander as this much was available. However the outcome was super delicious. Khatta and chatpata just loved by all.
3) You can prepare the chutney with unpeeled raw mangoes.
Savita Rana

Monday, 24 April 2017

French Fries

French Fries

French Fries is a deep fried potatoes and then sprinkled with salt, pepper or any seasoningFrench fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, with burgers. Lets learn how to make simple French Fries. Lets start with the preparation of french fries.

Potatoes- Half kg
Turmeric powder (Haldi)- 1 tsp (Optional)
Salt as per taste
Chaat masala, oregano for seasoning
Preparation time- 1 hour 10 min
Cook time- 10 min

1)   Peel the potatoes and chop into pieces lenghtwise. Boil it for 2-3 min add little turmeric and salt while boiling.
2) Drain the water and let it cool down and put it in a freezer for an hour.

3)  After and hour deep fry it in very hot oil till crispy. Its already cooked, so to make it crispy, we have to add potatoes in a very hot oil.
4) Drain them it into an absorbent paper, sprinkle some chaat masala , pepper, oregano for seasoning. Serve it with sauce.
Savita Rana

Thursday, 20 April 2017

Kala chana gravy (Black Chickpeas)

Kala chana (Black chickpeas)

Kala Chana is very high in protein and provides a nutritional meal.  An Indian spicy recipe of chickpeas cooked in a tasty onion and tomatoes based curry.
The curry prepared with this recipe has dry texture. Its my hubby’s favourite dish so I prepare  this kala chana more often on a regualy day for dinner and we have it with rotis or puris.

 If I prepare it for lunch I make it little wet texture (by adding water) and we have it with steamed rice or pulao. This requires 8 hours soaking or overnight soaking which reduces cooking time.

Lets start with the kala chana recipe. Here are the ingredients and step by step method of this recipe.

Kala chana -250 grms (Soaked for 8-10 hours or overnight)
Onion- 2-3 (Finely Chopped)
Tomatoes- 4 (Finely Chopped)
Garlic- 9-10 cloves
Ginger – 1 small part
Red chillies- 3-4 (only for colour)
Haldi (Turmeric powder)- 1 ½  tsp
Red chilli powder- 1 ½  tsp
Corriander powder- 1 ½  tsp
Garam masala- 1 tsp
Black pepper (Kaali mirch)- 6 (crushed)
Cloves or laung- 4 (crushed)
Bay leaves- 4-5
Cinamom stick- 3
Badi elaichi – 2
Water  as needed
Salt to taste
Fresh corriander for garnishing
Preparation time- 30 min
Cook time- 30 min
Total – 1hour



1) Soak the chana for 8-10 hours or if you are making in the morning then soak overnight. Boil the chana in cooker , add salt and 3 glass of water along with the chana, with a pressure of 10-12 whistle or more. Let it release the pressure by itself.
2) Take about half cup of boiled chana and blend it to a smooth paste for thicker gravy.

3) Crush the black pepper and cloves in mortar.
4) Blend garlic, ginger, green chillies, red chillies in a mixer and keep it aside.

For preparing gravy:

1) Heat oil in kadai or cooker. (I usually use cooker if it all the channa is not cooked properly. I pressure it with more 3-4 whistle). Add Bay leaves, Badi Elaichi, Cinamom stick and jeera and saute for a second.
2) Add chopped onions and saute for 3-4 min or unitl it becomes golden brown in colour, Add crushed kaali mirch and laung.
3)  Add tomatoes and saute for 5-6 min or until tomatoes are mashed. Now add blended paste (Ginger, garlic, green chillies and red chillies), all masalas listed above (Haldi, red chilli powder, corriander powder, garam masla) and salt to taste. Cook until oil seperates.

4) Now add boiled chana and blended chana (Paste) and mix until well combine. (If chana is not properly cooked you can pressure it with 4-5 whistle more).
5) Garnish it with chopped fresh corriander and is ready to serve with roti or parantha.

Note or Tips:
1) We have used boiled black chickpeas and blend it for thicker gravy.
2)  Soak black chickpeas for 8 hours or overnight, it reduces cooking time.
3) Add water if you want slightly more gravy and serve it with steamed rice or pulao.

Savita Rana

Tuesday, 18 April 2017

Lauki or dudhi kofta curry (Bottlegourd)

Lauki or Dudhi kofta curry (Bottlegourd)

Lauki kofta in which deep fried koftas made of grated lauki or dudhi with gram flour and masalas, cooked in a light onion tomatoes based curry. 

Heres the recipe of lauki or dudhi kofte do dry this in your kitchen. Lets start to cook lauki kofta.

Bottle gourd or luaki- 1 lauki (250 grm)
Besan or gram flour- 3-4 tablespoon
Onions -3 (Diced shaped finely chopped)
Tomatoes- 3 (Finely chopped)
Garlic- 9-10 cloves
Ginger- 1 small part
Green chillies- 6-7
(Blend ginger, garlic, green chillies in a mixer)
Cumin seeds – 1 tsp
Haldi or turmeric  powder- 2 tsp (1 tsp for kofte and 1tsp for gravy)
Red chilli powder- 2 tsp (1 tsp for kofte and 1tsp for gravy)
Corriander powder- 2 tsp (1 tsp for kofte and 1tsp for gravy)
Garam masala- 2 tsp (1 tsp for kofte and 1tsp for gravy)
Salt to taste
Water – approx 1 ½ cup
Preparation time- 10 min
Cook time- 30 min
Total time- 40 min


For preparing kofte :

1) Wash bottlegourd and peel the skin of it. Now grate it in a grater. Squeeze some water from bottleguard and keep the water in a fridge. We can use the water for gravy.
2) Sift 4-5 tablespoon of besan or gram flour, all masalas listed above (Haldi, red chilli powder, corriander powder, garam masala, salt ) in the grated bottlegourd  and mix it well.

3) Heat oil in kadai for frying kofte, meanwhile make 17-18 small balls of the mixture. Once the oil becomes hot , add 8 to 9 balls into the oil and fry till it becomes light brown remove it from the flame and drain it in an absorbent paper. Now add another 8-9 balls and repeat the procedure.

For preparing lauki kofta curry:

1) Heat the oil in a pan or kadai. You can use the same kadai which was used for frying kofte (remove the excess oil). Add cumin seeds, add onion saute for 4-5 min or until it changes its colour to golden brown.
2)  Add tomatoes, cook for 4-5 min or until tomatoes are done or mashed.(Meanwhile add ginger, garlic, greenchillies in a mixer and blend it well). Add this paste in kadai, haldi, red chilli powder, garam masala, corriander powder and salt and cook until oil seperates.

3) Add water and bottlegourd water which was kept in the refrigerator. Start adding kofte once it starts boiling. Cook for 2-3 min. Garnish it with fresh corriander. Our lauki ke kofte is ready to serve hot with roti or paranthas.

Savita Rana

Thursday, 13 April 2017

Bharwan baingan (Baby Eggplants)

Bharwan baingan (Baby Eggplants)

Quick and easy to cook baby eggplants. In this baby eggplants are slit and stuffed with only spices. This is a no onion- garlic recipe. Try this simple no onion garlic recipe in your kitchen.

Baby eggplants  - Half kg
Haldi (Turmeric powder)- 1 ½  tsp
Red chilli powder-1 ½ tsp
Corriander powder- 1 ½  tsp
Amchur powder (Dry mango powder)- 1 ½ tsp
Salt to taste
Water- 1 tablespoon
Preparation time- 15 min
Cook time 15-20 min
Total time- 30-35 min

1)  Wash the eggplant  and slit the eggplant halfway but not all the way up. Don’t separate into two halves.Keep the stems.
2) Add all the maslas in one plate (Haldi, red chilli powder, corriander powder, amchur powder) and salt. Mix all these with little water to form a paste.
3) Stuff each eggplant with the masala mixture. Take about 1 tsp of   masala mixture for each eggplant and stuff it with hands.

4) Heat oil in a pan or kadai. Place all the stuffed eggplant  in oil and cook for  3-4 min, when cook one side then turn each baingan and cook for another 3-4 min. Don’t cover the lid. 
5) Repeat until all the sides of baingan are cooked. Switch off the flame and transfer it to the serving plate. Our bharwan baigan are ready to serve with roti or parantha.
Savita Rana

Tuesday, 11 April 2017

Saboodana kheer (sago)

Saboodana (Sago) Kheer

Kheer is my favourite whether it is rice kheer or badaam kheer or any other kheer. I learned saboodana kheer recipe from my father. He used to make this kheer when I was young. Today after marriage I tried to make on my own and the result is delicious.   Heres the recipe which I would like to share.

Saboodana – 1 bowl
Milk- 2 litres (Full cream)
Sugar – 2 bowls
Kishmish and badaam (almond)  for garnishing
Preparation time- 5 min
Cook time-1 hour

1) Wash the sabudana in water and soak one bowl saboodana or sago in water and keep it aside for 1-2 hours. Drain the water and keep it aside.

2) Heat milk in a deep bottomed pan or pot in medium flame, when it comes to boil turn the heat into low flame.
3) Cook for 35-40 min in low flame or till it becomes thick, stirring at regular intervals, so that the milk doesn’t stick and burn to the bottom of the pot or vessel.
4) While stirring make sure that the laddle goes down to the bottom of the pot or vessel.
5)  Add sugar and saboodana into the milk and cook for another 10-15 minutes or  till saboodana become translucent and cooked. Meanwhile chop the badaam into half for ganishing.

6) Our saboodana kheer is ready. Keep in mind that the  kheer will get thicker as it cools.  Garnish it with badaam and raisins.Serve hot or chilled as per your preference.

Savita Rana

Sunday, 9 April 2017

Onion parantha or pyaz ka parantha

Onion Parantha or pyaz ka parantha

As of now I have shared with you all aloo ka parantha, gobi ka parantha and dal stuffed parantha (bhoria roti). This is not usual stuffed parantha but a lot more easier and delicious recipe. When nothing is there in your fridge or at kitchen and you have very less time and you are in a hurry  you can make this delicious dish with very less requirement. Heres the recipe of quick and simple onion parantha or pyaz ka parantha.

Wheat flour- 2 cups
Onions-4-5 (chopped)
Green chillies-2-3 (finely chopped)
Haldi (Turmeric powder)- 1 tsp
Red chilli powder- 1tsp
Salt to taste
Water to knead the flour
Preparation time- 5-8 min
Cook time- 15 min
Total time-25-30 min

1) Sift 2 cups of wheat flour in big bowl, add chopped onion, haldi, green chillies, red chilli powder and salt and mix it well.
2) Now add little water and knead it to a soft dough. Cover it with a cloth or plate and rest for only 3-4 min. Not more than that otherwise our dough will get wet.
3) Divide dough into 8 equal parts. Take one ball of dough coat it with dry wheat flour,  flatten it with hands, roll into 5-6 inch diameter circle with rolling board and rolling pin (no need to be perfect)
4) Heat the tawa or griddle on medium flame to fry the parantha. When tiny bubbles start to rise on the surface , flip it and apply 1/2 tsp oil over the surface of the tawa and cook for 15-20 sec. Flip it again, and apply 1/2 tsp oil and cook for agin 15-20 sec. Fry them on hot tawa  till both sides give golden brown spots.
5)  Remove it from the tawa and repeat the same for  rest of the paranthas.

Our onion parantha are ready to serve with chutney, pickle, schezwan sauce or tea.
Savita Rana

Fried rice from left over rice

Fried rice from left over rice

Left over food is very common, especially when you have guests at home. If you have left over rice  no need to worry. We can prepare varieties of dishes with leftover rice. Here I have come up with easy and quick rice recipe from leftover rice using schezwan fried rice masala.
Cooked Rice- 2 bowls (leftover)
Carrot- 1 cup
Spring onion- 4-5
Oil- 2 tablespoon
Chings schezwan fried rice masala- 1 sachet
Half of the lemon
Spring onion leaves for garnishing
Preparation time- 5 min
Cook time-10 min

1) Separate the grains with hands and keep it aside. Wash the vegetables and roughly chop carrots, spring onion seperately  and spring onion leaves seperately.
2) Heat oil in a pan or kadai, add spring onions saute for 1-2 min, add carrots and spring onion leaves and saute for another 1-2 min. Now add leftover rice in high flame, schezwan fried rice masala and mix it well.

3) Now squeeze half of the lemon and toss until well combine. Our fried rice is ready.
4) Transfer it to the serving plate and garnish it with some spring onions or corriander leaves.
Savita Rana

Wednesday, 5 April 2017

Bharwan karela (bitter melon)

Bharwan karela

 Karelas have many health benefits including a home remedy for diabetes. Stuffed Karela with onion masala is an Indian dish with such a nice flavour that everyone will love this dish inculding kids as kids doesn’t like karela for its bitter taste. However, if  made this way, everyone at home will like karela, as tamarind pulp,onion and spices take away the bitterness and make it a delicious dish.

Karela or bitter guard- Half kg
Onions- 4
Garlic- 5-6 cloves (crushed)
Haldi or turmeric powder- 1 tsp
Mix masala- 1 ½ tsp
(corriander powder, redchilli powder, garam masala)
Tamarind – 2 inch piece
Water – 1 cup
Preparationtime- 15 min
Cook time – 15 min
Total time- 30 – 35 min


For preparing filling

1)  Rinse  the karela and scrape it and keep the skin scraping karela for filling.
2)  Slit it from middle from top to bottom, but do not split half. Remove the seeds and pith with your hands or scrape with a small spoon.
3) You can use seeds (tender) and pith for fillings as well. (if hard discard it). Use only pith for filling.
4)  Finely chop the onion into diced shape. Heat oil in a pan or kadai add crushed garlic in the oil and saute for 1-2 min (don’t let change its colour).
5) Add onion and saute for another 2-3 min or until onions turn little brown. Add skin scraping, seeds and pith, all masalas (haldi, mix masala) and salt, cook for another 5 min in medium flame. Remove it from the flame let it cool. Our filling is ready.

For preparing stuffed karela:

1) Boil 1 cup water in kadai or any vessel, add tamarind and salt into it. Now add karela and boil it for 4-5 min or until karela soaks all the water. Remove it from the flame.
2) Once it cools down, fill about 1 tsp mixture in one karela and insert one or two toothpicks in middle. (We can also tie a thread around the karela) Likewise fill all the karelas.
3) Heat oil in a pan or kadai. Place all the stuffed karela in oil and cook for  3-4 min, when cook one side then turn each karela and cook for another 3-4 min . Repeat until all the sides of karela are cooked. Switch off the flame and transfer it to the serving plate. Our stuffed karela are ready to serve with roti or parantha.

Note or tips: 
1Tender bitter melon  which do not have hard seeds are the best for cooking.
2) You can use the seeds (tender) and pith of the bitter melon for making filling if its tender bitter melon or do not have hard seeds.
3) Boiling bitter melon in tamarind and salt water reduces its bitterness.

Savita Rana

Sunday, 2 April 2017

Badaam rice kheer recipe

Badaam Rice Kheer

Badaam and rice kheer is a delicious indian recipe served as a desert. Heres the recipe of simple badaam rice kheer without condensed milk. Simmering for one hour or more makes the kheer very delicious.

Sugar -2 cups
Milk – 2 litres (Full cream milk)
Badaam (Almond)- 1 bowl (chopped)
Handful of rice (half cup)
Water- 1 glass
For garnishing- Almond (sliced), Raisins
Preparation time- 10 min
Cook time- 45 min- 1 hour

1)  Soak the almonds in hot water for an hour. Peel the skin of badaam and cut it into thin slices. Keep it aside.
2) Take handful of rice in pot or any vessel wash it in water for 2-3 times.
3)  Add one glass of water and milk into the rice and keep it in a low flame.

4) Add chopped almonds and cook for 45 min in low flame or till it becomes thick, stirring at regular intervals, so that the milk doesn’t stick and burn to the bottom of the pot or vessel.
5) While stirring make sure that the laddle goes down to the bottom of the pot or vessel.
6) Add sugar into the milk and cook for another 10-15 minutes. Our kheer is ready. Garnish it with badaam and raisins.

Serve warm or chilled as per your preference. 
Please take time to let me know what you think about my recipe. 
Savita Rana