Sunday, February 27, 2011

Tariwale Masoor

Most of my Punjabi recipes are derived from Kapoor Aunty's Rajma and/or Chhole recipe. If I am making Punjabi style curry (beans/chicken/eggs), I use onion, tomato, ginger-garlic paste, coriander-cumin powder and garam masala. I play with the consistency of the gravy by grinding all ingredients together, or chopping onion & tomatoes (especially for bhurta) or grating the ingredients (especially for chicken). But more or less, it's the same basic recipe in different avatars.

I had some masoor sprouts in the fridge. So I decided to make these tariwale masoor (Punjabi Masoor Curry). In my opinion, since masoor is more mild and mushy than Rajma or chhole, use less amount of garlic cloves. I don't think Kapoor aunty cooked with masoor much but this is my version.

Tariwale Masoor
Black Lentils Curry
3 1/2 cups Masoor sprouts (or 1 cup dry masoor)
salt to taste
1 tsp garam masala (preferably homemade)
1 cup water
1/2 tsp coriander-cumin seed powder

Grind to paste
1 1/2 cup roughly chopped onion
3/4 cup roughly chopped tomatoes
3 cloves of garlic
2"ginger, peeled
1/2 tsp turmeric powder
1 tsp paprika or mild Chile powder

2 tbsp oil
1/2 tsp cumin seeds

1 tbsp chopped cilantro

0. Pressure cook masoor and set aside.
1. Heat oil in a pressure pan/cooker. Add cumin seeds.
2. Add onion - tomato paste. Saute for 5 minutes. Add 3/4 cup water. Close the lid. Put on the pressure and cook till 3 whistles.
3. Let the pressure drop by its own. Now add cooked masoor, water as required, remaining spices and salt.
4. Bring to boil. Let it simmer for 10-12 minutes.
5. Garnish with cilantro

Note -
1. Traditionally, the onion-tomato paste is sauted for more than hour till the raw smell is completely gone and oil leaves the masala. I used pressure cooking technique to save on time.

Print Page

Friday, February 25, 2011

Maal Pooda - Gujarati Pancakes

Maal Poodas are made in my Gujarati family to pamper new moms. They are loaded with ghee/clarified butter. But I have made using less oil. If you want to be more authentic, use clarified butter (lots of it!)

Maal Pooda
Gujarati Sweet Pancakes
1 cup Whole Foods Organic Pancake Mix
1/3 cup Oat flour
1/3 cup golden flax powder (Optional)
Milk as needed to make a thick batter
1/2 cup grated jaggery (more or less per taste)

Crush to powder
3-4 green cardamoms, peeled
A pinch of nutmeg powder

A generous pinch of peepar mool
A generous pinch of ginger powder/sunTh
A small pinch of fenugreek powder

Oil or ghee for shallow frying

1 tbsp poppy seeds/khuskhus

1. Mix all the flours with grated jaggery and milk. Mix so there are no lumps. Cover and keep aside for 7-8 hrs.
2. Stir in nutmeg and cardamom powders.
3. Add peepar, fenugreek and sunTh powders. Add more milk if needed.
4. Heat oil in mini pancake pan. Spread mini pancakes. Sprinkle some poppy seeds. Flip and fry on the other side.
5. Serve immediately fresh off the griddle

Note -
1. Traditionally, only wheat flour is used for this recipe.
2. You can add more or less jaggery per requirement.
3. Peepar Mool, SunTh and fenugreek powder are added to a new mom's diet.
4. I have roasted these maal poodas like pancakes. But traditionally they are fried in ghee/clarified butter. They are spread like mini pancakes but oodles of ghee is used for frying.
5. I tried to google "peepar mool" and found some explanation at Tarla Dalal's website -

Print Page

Wednesday, February 23, 2011

Kabuli Chana chaat

I make this chaat exactly the same way I make chana chaat. I just use Kabuli chanas (garbanzo beans) instead of green chanas.
Kabuli Chaat
1 cup dry garbanzo beans, soaked for 6- 8 hrs
salt to taste
1 potato, boiled, peeled & chopped
1 small red onion
1 small tomato
2 tbsp cilantro, minced
2 green chilies, minced (more or less per taste)
Chaat Masala as needed
1 lemon, squeezed
1 tbsp nylon sev per serving
1. Drain the garbanzo beans. Add salt to taste and water. Pressure cook for 2-3 whistles.
2. Let it cool down.
3. Add remaining ingredients except sev.
4. Just before serving, add sev per serving bowl.
Note -
1. You can also add chopped raw mango in the season
2. You can boil garbanzo beans and potatoes in the pressure cooker together using separate containers.
3. Remember that chaat masala has rock salt in it. Adjust salt accordingly,

Thursday, February 17, 2011

Methi Chaman or Methi Paneer

Methi Chaman is a Kashmiri way of making Fenugreek leaves with paneer. This is my version.

Methi Chaman or Methi Paneer
Fenugreek leaves with Indian cottage cheese
1 bunch fenugreek leaves/methi, cleaned
1 bunch spinach/paalak, cleaned

Salt to taste
2 tsp Kashmiri  Masala tikki
1 tsp paprika or mild chili powder

1 cup paneer chunks

1 tbsp oil or ghee/clarified butter
3 cloves
1/2 tsp cumin seeds
3/4 cup chopped onion
1/4 cup, chopped tomatoes
1 tbsp ginger-garlic paste

1.Steam fenugreek and spinach leaves till they are wilted. Using hand blender, mash them quickly. I liked to have some texture. If you prefer, you can grind them to a smooth paste.
2. Heat oil/ghee in a saucepan. Add whole spices.
3. As they sizzle add onion and ginger-garlic paste. Saute for 5-7 minutes. Add tomatoes. Saute till tomatoes are mushy.
4. Add all masala powders. stir fry for 1 minute.
5. Add spinach-methi pulp and salt.
6. Adjust water. Do not make it too runny.
7. Bring to boil. Add paneer chunks.
8. Simmer for 10 minutes.
9. Serve with naan.

Note -
1. For richer flavor, you can deep fry paneer before adding to the curry. I do not fry paneer.
2. If you do not have kashmiri masala, then use usual garam masala.

Print Page

Tuesday, February 15, 2011

Quinoa Idli

I was planning to make idli but I found that I didn't have enough urad daal and brown rice. I decided to experiment something different. This Quinoa idli got generated. It did have a little quinoa taste, but we loved it with our Sambar and chutney.

Quinoa Idli
Quinoa Dumplings
3/4 cup urad daal
1/4 cup chana daal

1 1/2 cup brown basmati
1 1/2 cup quinoa

salt to taste

oil for greasing idli molds

1. Rinse daals and soak them in water overnight.
2. Rinse brown basmati. Soak in a separate container overnight.
3. Rinse quinoa. Soak in a separate container overnight.
4. Next morning, grind daals adding little water and set aside in a huge container.
5. Grind brown basmati with quinoa. Add to the ground daal paste.
6. Mix in salt. Cover and keep for fermenting for at least 8 hrs.
7. After the batter is fermented, grease the idli stand.
8. Steam idlies in pressure cooker or in a container.

Note -
1. This proportion gave me 35 usual idlies and 72 mini (silver dollar) idlies
2. If the batter is not fermented, use 1/2 tsp baking soda.

Monday, February 14, 2011


The first time, I made rasgullas at home, it was a disaster. As soon as I dropped those chhena balls in the boiling sugar syrup, they crumbled and got mixed into the syrup. I was in tears. But I didn't want to waste all those ingredients. I mixed all together, added some doodh masala and served it as kheer!;-)

It took me a decade to try my hands at rasgulla again. I tried the same recipe but probably I must have learnt something about cooking in the last decade because rasgullas came out well. :-D

Recipe Source -

Friday, February 11, 2011

Paneer Tikka Butter Masala from Jewel of India

I have blogged about Paneer Makhanwala from Jewel of India. This recipe is slightly different.

Recipe Source -

Jewel of India
Bombay Times

Print Page

Wednesday, February 9, 2011

Tawa Machhli Masaledar from the Poolside Buffet, Ramada

I served this delicious tawa machhli with stir fried veggies and steamed rice.

Recipe Source -

My Modifications -
I used salmon.

The Poolside Buffet, Ramada
Bombay Times
Print Page

Monday, February 7, 2011

Mixed veggies in ginger-onion sauce from the Pearl of the Orient

Would you like to come with me on a foodie trip to my hometown this week? Let's pack and go. :-D

Recipe Source -

My Modifications -
I used stir fry veggies instead of just babycorn and water chestnuts.


Bombay Times

Print Page

Friday, February 4, 2011

Sabudanyachi Kheer - Indian Tapioca Pudding

This simple Tapioca pudding is made in both Maharashtrian and Gujarati families.

Sabudanyachi Kheer
साबूदाण्याची खीर
Tapioca Pudding
1/2 cup sago pearls or sabudaana, soaked in water for 4 - 6 hrs
1 1/2 cup milk
1/3 cup sugar (more or less per taste)

3 green cardamoms, peeled & crushed


1. Clean, rinse and soak saboodana in water for 4 to 6 hrs.
2. If there is any water, drain it. Boil soaked sabudana with milk on a low flame till each sabudana appears transparent. Keep stirring to prevent burning.
3. Add sugar and cardamom power.
4. Switch it off. Serve hot /warm or cold.
5. If you want to serve it cold, cover it with saran wrap to prevent skin forming over the milk.

Note -
1. My  mother-in-law always adds a generous pinch of Gujarati tea masala to this kheer. It adds an interesting twist to the sweet kheer.

Thursday, February 3, 2011

Rava idli - 2

There are two types of Rava idlies made in my mom's kitchen. One is by soaking rawa in yogurt/buttermilk to make an almost instant rava idli and the other by using rava instead of rice with urad daal. I have already blogged about the variation of this idli by using broken wheat/daliya.

Rava Idli -2
1 cup urad daal, rinsed and soaked overnight
salt to taste
*1 cup rava, roasted
oil for greasing

1. Soak urad daal in water overnight..
2. Grind to a smooth paste adding minimal water.
3. Mix salt to taste. Cover with a lid. Keep in warm place to ferment for 8 hours.
4. Roast rava on a low flame.
5. Add it to the fermented batter. Add water to adjust consistency.
6. Pour in the greased idli-stand. Steam.
7. Serve with chutney of your choice.

Note -
1. You can add 1/4 tsp methi seeds along with urad daal.
2. When you add roasted rava to the idli batter, some lumps may form. Use a whisk or a fork to break the lumps and make a uniform batter before steaming.
*3. I like to keep the daal - rava proportion to 1:1 but you can also use it as 1:2. So for 1 cup dry urad daal, use 2 cups roasted rava.
4. Both fine or coarse rava works okay for this recipe.

Wednesday, February 2, 2011

Bread UsaL/Vagharela Bread

Mom tells us this funny story. When she was in college, her friend invited their group for some snacks. She told them that there will be "paavacha Noor Jahan!". All the college friends kept wondering what in the world would paavacha noor jahan be? They kept thinking it must be some Moghlai delicacy which was created for Noor Jahan's honor.Then, they couldn't concur whether it could be the queen Noor Jahan or the singer Noor Jahan!! Nobody ever heard of it in all the combined lanugages they spoke or knew. Finally the dish arrived which was known to the mere mortals are "bread chi usal/bhaaji/pava upkari/pava usli/vagharela bread/ masala bread". :-D Mom and her friends enjoyed the yummy snack immensely at the end of a busy day! After all, what's in name?

Bread UsaL/Bhaaji/Vagharela bread/Breada usli
Spiced Bread
6 slices of white bread, torn by hand to small pieces approx 2 1/2 cups
salt to taste
1/2 tsp sugar

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 green chilies, slit
1 sprig curry leaves, torn
1 small onion, chopped  approx = 1/4 cup chopped

1 tbsp chopped cilantro
1 tbsp fresh coconut

lemon wedges

1. Heat oil in a wok or kadai.
2. Add all the ingredients for tempering. Saute till onion is soft. Sprinkle few drops of water from time to time
3. Add salt & sugar
4. Sprinkle some more water drops. Add bread pieces. Mix well.
5. Cover with a lid. Place some water on top.
6. Let it cook for 5 minutes.
7. Add coconut and cilantro.
8. Serve hot with lemon wedges and a cup of hot tea.

Note -
1. This snack should be soft and not crunchy. However, it should not turn mushy.


LinkWithin Related Stories Widget for Blogs