Saturday, June 20, 2015

Navratni Dal

Navratni Dal is another new experiment with lentils in my kitchen. I was inspired for this experiment by an incident where a non-Indian colleague was discussing about the Indian lentils and how we prepare them, and then as we discussed about the various colors and textures of the Indian lentils, I was tempted to experiment with a mix of many lentils.

Navratni dal is a mix of 9 Indian lentils which are pressure cooked together and tempered with mild spices with the usual onion-tomato. Read on the complete detailed recipe below.


Moong dal: 3 tbsp.
Masoor dal: 3 tbsp.
Moth dal: 3 tbsp.
Black urad dal (whole): 3 tbsp.
Tuar dal: 3 tbsp.
Urad dal (washed): 3 tbsp.
Green moong dal (whole): 3 tbsp.
Green moong dal (broken): 3 tbsp.
Chana dal: 3 tbsp.
Cooking oil: 3 tsp.
Cumin seeds: 1 tsp,
Asafoetida: a pinch
Dry red chilli: 1
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Green chilli (chopped): 1
Tomato (chopped): 1
Salt to taste
Red chilli powder: 1 tsp.
Coriander powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Coriander leaves to garnish

  1. Soak the black urad dal, moth dal, chana dal and green moong dal together in water for about an hour. 
  2. Drain the water and pressure cook all the lentils together with sufficient water and salt for 7-8 whistles. Turn off the flame and let the pressure release by itself.
  3. Heat oil in a pan and crackle the cumin seeds. Add the asafoetida and dried red chilli. Saute for a few seconds and ad the ginger-garlic paste and fry until the raw smell goes away. 
  4. Add the green chilli and mix well. Add the onion and fry until they turn transparent.
  5. Add the tomato and sprinkle salt. Let cook until it becomes soft and mushy.
  6. Add the red chilli powder, coriander powder and garam masala and mix everything well. Let cook for another minute.
  7. Add the masala to the boiled dals and mix well. Add about a cup of water and mix everything well, simmer the dal for about 15 minutes. 
  8. Remove from flame, garnish with coriander leaves and enjoy !!

Monday, June 15, 2015

Bhindi-do pyaaza

Bhindi (ladyfinger) is a very simple and quick dish to prepare. This bhindi do pyaaza is made using just 3 ingredients: tempered with minimal spices and a fried in a lot of onions.


Ladyfinger (bhindi): 300 gm
Cooking oil: 2 tsp.
Onions (sliced): 2
Cumin seeds: 1 tsp.
Salt to taste
Red chilli powder: 1 tsp.
Turmeric powder: 1 tsp.
Mango powder: 1/2 tsp. (optional)

  1. For making dry bhindi subzi, you need absolutely dried ladyfingers. So I recommend wash thoroughly and leave them to air-dry for about an hour. I spread them on a newspaper which soaks all the moisture. There should be absolutely no moisture when we begin to prepare this dish.
  2. When the bhindi is ready, remove the tops and tails of each ladyfinger and cut all the ladyfinger in small, fine rounds.
  3. Heat oil and crackle the cumin seeds. Add the onion and saute until it starts turning transparent. 
  4. Add the chopped ladyfingers and sprinkle salt, red chilli and turmeric, mix very well and let cook for about 10 minutes. DO NOT COVER. Check if they are done by trying to break one bhindi, it should break softly and should not be hard. 
  5. Add the mango powder, mix well and remove from flame. Serve as a side dish. 

Thursday, June 11, 2015

100 Indian recipes for chappati and rice

It has always been a challenge for me to decide on "what to cook today".. phew !! I try not to eat out, not to heat up frozen meals, not to eat canned food. The biggest challenge that comes is always deciding the menu. Also, eating at home everyday the same kind of food can get boring as well, no matter how healthy and economical it is. So I try to come up with various versions of the same ingredients by making twists and changing the curry base or the spices base to present new flavors which do not get boring and monotonous but a new dish every time (not really every time but well...) So today I'm sharing 100 different types of dishes (vegetarian and non-vegetarian) you can prepare and serve with simple chappati/paratha or plain rice.



Aaloo Methi
Achaari Tomato Masala (can also be used as a base for different curries)
Hariyali Corn
Jeera Aaloo
Matar Do pyaaza
Mix vegetable fry
Navratan Korma
Plum Tomato Fry (can also be used as a base for different curries)
Pudina Lauki masala
Punjabi Tomato Fry (can also be used as a base for different curries)
Vegetable Jalfrezi
White corny spinach


Aaloo Matar Subzi
Aaloo Tamatar Subzi
Achaari Baingan Kadhi
Achaari Paneer Masala
Baby onion ka salan
Black Eyed beans curry
Bottle gourd (lauki subzi)
Instant Arugula Kadhi
Kaju Curry Korma
Kashmiri Rajma (No onion-garlic)
Mirch Ka Salan
Nawabi Rajma Masala
Paneer Makhani
Peas Masala Kurma
Pindi Chhole
Punjabi Dum aaloo
Punjabi Kadhi with pakoda
Punjabi Rajma Masala
Quick Chhole Masala
Stuffed capsicum tomato fry
Stuffed Paneer capsicum
Stuffed Tomato
Tamatar Ka Salan


Beetroot Dal



I hope you loved this post and found it useful. Please do leave your feedback and a comment in the comments section below as it really motivates me. Do join my Facebook Page for regular recipe updates. 

Friday, June 5, 2015

Apple Walnut Salad

Apple Walnut Salad is one healthy salad without the use of any preservatives, any dressings and all natural, flavorful salad which can be eaten as quick breakfast which will keep you full for long time. Here I'm sharing the recipe keeping in mind for 1 person, the quantity can be adjusted accordingly with number of persons.


Apples: 2
Walnuts: 4
Almonds: 10
Rock salt to taste
Black pepper according to taste
Parsley leaves (or coriander leaves if parsley not available)
Half lemon

  1. Soak the walnuts and almonds separately overnight. In the morning, drain all the water and add the soaked dry fruits to a bowl of chopped apples. 
  2. Chop the parsley (or coriander) leaves finely and sprinkle all over. The aim is just to include any type of greens.
  3. Squeeze the lemon juice over this salad. Sprinkle little rock salt and black pepper. 
  4. Toss nicely and serve. How I toss salads: cover the salad bowl with another equal sized bowl, hold both the top and bottom bowls firmly and shake for few seconds. Automatic toss !!
  5. Consume immediately as the apples start blackening after a bit. Enjoy health breakfast !!

Wednesday, June 3, 2015

Olive Green Chicken


Chicken: 250 gm
Mint leaves: a handful
Coriander leaves: a handful
Kasuri methi: 2 tsp.
Green chilli (chopped): 1
Cooking oil: 3 tsp.
Star anise: 1
Cinnamon stick: 1 inch
Cloves: 2
Pepppercorns: 1 tsp.
Onion (chopped): 1
Salt to taste
Coriander powder: 1 tsp.
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Tomatoes (chopped): 2
Dhansak Masala: 2 tsp. (Dhansak Masala Recipe)
Desiccated coconut: 1 tsp.
Almonds: 6
Black pepper: 1/2 tsp.
Saffron strands: a pinch

  1. Soak the almonds in little water (or milk for a richer taste) and keep aside. 
  2. Grind the mint leaves, coriander leaves, kasuri methi and green chilli together to a fine green paste and keep aside.
  3. Heat oil and add the whole spices: star anise, cinnamon, cloves, peppercorns. Let splutter and add the onions. Let fry till they are transparent.
  4. Add the tomatoes and sprinkle salt. Mix well and cook until tomatoes are soft and mushy. Now add all the dry spices: red chilli powder, coriander powder, cumin powder, turmeric powder and dhansak masala. Mix everything and let cook for about a minute.
  5. Now add the coconut and stir. Grind the almonds into a fine (or coarse) paste and add to the masala. 
  6. Add the prepared green masala in step 2 and the chicken. Mix everything well and let fry for 5 minutes. Add a cup of water and cover, let cook on medium flame for 10 minutes. 
  7. Remove cover and cook for another 5 minutes. Turn off the flame, sprinkle black pepper and decorate with saffron strands. Serve immediately !!


Protected by Copyscape Web Plagiarism Check