Tuesday, 15 August 2017

Aloo Cha Phadphada or Aloo Che Patal Bhaji...

This is a traditional Maharashtrian dish, which is made on special occasion. It's a very old and simple dish. This dish is made with Colocasia leaves which is also known as Taro leaves. These leaves are easily found during monsoon. This dish can be prepare in various ways.

12 medium sized Colocasia Leaves and stems chopped
2 Green Chillies cut into halves
4 to 6 Curry Leaves
1 tbsp Coriander Chopped
1/2 cup Raw peanuts soaked in water for 30 minutes
1/2 cup Split Bengal Gram soaked in water for 30 minutes
Salt to taste
1/2 tsp Turmeric powder
1 tsp Goda Masala 
1 tbsp Tamarind paste
1/4 cup Ground Coconut paste
1 tbsp Jaggery
1/2 tsp Mustard seeds
2 tbsp Oil

Take a pressure cooker. Heat oil. Add the mustard seeds and allow it to crackle. Add the curry leaves and green chillies and sauté it for few seconds. Add the colocasia leaves, peanuts, split bengal grams, salt, turmeric powder, goda masala and Jaggery. Stir the vegetable. Add 1 1/2 cups of water. Cover the lid and let it give 3 to 4 whistles. Let the pressure release. Add the tamarind paste and coconut paste. Let it boil for 5 to 7 minutes more. Add coriander leaves and serve it hot.

Wednesday, 9 August 2017

Honey and Apple Bundt Cake....

This is an eggless tea time cake. Honey and apples are the key ingredients. It's healthy and good for children. It can be served as evening snacks or packed in lunch boxes. This recipe is with love from my kitchen. Please do try it out and share your reviews with me. 

2 Apples peeled and grated
1/2 cup Honey
150 ml Milk
2 tbsp Vinegar
1 tsp Vanilla Essence 
3/4 cup Oil
2 cups Whole Wheat Flour
1/2 cup Brown Sugar
1/4 cup Caster Sugar
1 tsp Baking Powder
1 tsp Soda bicarbonate
1/2 tsp Cinnamon powder
1/4 tsp Nutmeg powder
1/4 tsp Salt

Grease the Bundt pan with oil and keep it aside. Sieve cinnamon powder, nutmeg powder, baking powder, soda bicarbonate and flour together. Take another bowl and add honey, oil, vanilla essence, vinegar and milk together and whisk it. Add brown and castor sugar and whisk it again till the sugar dissolves.
Gradually add the dry ingredient little at a time and whisk the batter well. Add the apples and mix it. Pour the batter into the bundt pan, fill the batter only upto ¾ level of the pan. Tap the pan gently. Bake the cake at 180 degrees for 40 to 45 minutes. Insert a toothpick deep into the cake. If it comes out clean, the cake is done. Cool the cake for 15 minutes and gently remove it from the pan. Cool it further before frosting.

For Icing
1 cup Icing Sugar
1 tsp Vanilla Essence
1 tbsp Milk

Sieve the icing sugar into a mixing bowl. Add vanilla essence and milk into the icing sugar. Whisk it till the icing is thick in consistency.
Pour the icing into a disposable piping bag. Cut the tip of the piping bag and pour the icing over the cake. Allow icing to dry completely before slicing and serving.

P.S. If you don't have a bundt pan then you can use any other baking tin.  

Saturday, 5 August 2017

Chicken Kachori....

Kachoris are very popular as snacks and can be enjoyed with hot tea. The stuffing can be anything of your choice and the outer cover is made with All Purpose Flour. It is deep fried and it is served with sauce or green chutney. 
Here I have stuffed the Kachoris with chicken mince.

For the stuffing
150 grams of fine Chicken mince
1 Onion finely chopped
1 Green Chilli chopped
1 tbsp Coriander Leaves chopped
1 tbsp Mint Leaves chopped
1 tbsp Ginger - Garlic - Chilli paste
Salt to taste
1 tsp Garm Masala powder
(1/2 tsp of Cumin seeds, 1/4 tsp Coriander seeds, 1 small Cinnamon stick, 2 Green Cardamom, 2 Cloves and 6 Peppercorns - ground together )
2 tbsp Oil

Take oil in a wok, let it heat. Add the onion. Let it sauté till translucent. Add the ginger - garlic - chilli paste. Stir and sauté for 2 minutes. Add the chicken mince. Mix it and cook for 2 minutes. Add the salt, garam masala powder, chopped chilli, mint leaves and coriander leaves. Stir and cook till the liquid from the chicken mince has dried up. Keep it aside.

For the Dough
2 1/2 cups All Purpose Flour
1/2 tsp Baking powder
Salt to taste
1 Egg
2 tbsp Oil

In a mixing bowl - add the flour, baking powder and salt. Mix it. Add the egg and little water at a time and knead it. Add 1 1/2 tbsp oil and further knead it into a medium hard dough. Apply oil on the dough, cover and keep it for 15 minutes. Knead it once more.

To make the Kachori
Oil to fry

Heat the oil in a fry pan. Take a big lime size portion of the dough. Apply oil on the rolling board and pin. Roll it into a small 
disc. Add a tbsp of the stuffing. Bring the edges to the middle over the filling and pinch them together and seal the edges together, roll it once more into a small disc. Fry the Kachoris on a low flame till golden brown on both the sides. Serve it hot with tomato sauce or chutney.

Thursday, 3 August 2017

Karela Yakhin

This recipe is adapted from a Kashmiri cook book I own from many years called Kashmiri Kitchen. The bitter gourds are cooked in curd gravy with out onion, garlic, turmeric powder and chillies. I absolutely love this recipe. Believe me the dish is absolutely scrumptious to have it with hot steaming rice.

6 to 8 medium size Bitter gourds
1/2 cup Curd beaten
2 Cloves
2 Green Cardamom
Pinch of Asafoetida
1/2 tsp Ginger powder
1 tsp Fennel seed powder
1 tsp Garam Masala
Salt to taste
1 cup Oil to fry

Scrape the outer skin of the bitter gourds and give a slit on them. Remove the seeds of the bitter gourds. Apply salt on the bitter gourds and keep it aside for 5 minutes. Wash and drain out the excess water from the bitter gourds. Heat oil in a wok. Lightly fry the bitter gourds in the oil. Remove the bitter gourds and the excess oil from the wok, leaving 2 tbsp of oil in the wok. Add the cardamom and cloves in the oil. Let it crackle, add the asafoetida. Stir and add the curd. Stir it for a minute. Add the salt, ginger powder, fennel seed powder and garam masala powder. Stir and let it simmer for a minute. Add 1/2 cup water. On low flame, let it simmer for 2 minutes. Add the bitter gourds. Let it simmer till the bitter gourds have cooked and the gravy has thickened. Serve it hot with rice.

Wednesday, 2 August 2017


On the way to Shantiniketan in West Bengal, you will cross Shaktigarh. This place is known to be the birth place of Langchas.
Langcha is a sweetdish which is made with cottage cheese mixed with other ingredients. It is long cylindrical in shape. It is deep fried till a darkish brown crust is formed and then it is  dipped in sugar syrup till it becomes soft and juicy. 
I have used a food processor to blend the ingredients together, but the actual process is to knead it with the help of your palm.

Thin Sugar Syrup
1 cup Sugar
2 cups Water


In a pot add the sugar and water, let it simmer till the sugar dissolves. Keep it aside.

Thick Sugar Syrup
2 1/2  cups Sugar
1 cup Sugar

In a pot add the sugar and water, let it simmer till the sugar dissolves. Let it boil and switch off the flame just before the one string consistency. Keep it aside.

To make the Langcha
300 grams Cottage Cheese
100 grams Khoya / Mawa
1/4 cup Rice Flour
1/2 cup All Purpose Flour (AFP)
1/4 tsp Nutmeg powder
1/2 tsp Cardomom powder 
2 tsp Sugar
1/2 tsp Soda bicarbonate
1/2 tsp Ghee
Thin Syrup
Thick syrup
Oil to fry the Langcha

Add the cottage cheese, khoya, rice flour, apf, nutmeg powder, cardomom powder, sugar and soda bicarbonate in a food processor and blend it till all the ingredients are blended well. Remove the mixture on a plate and knead it. If you feel that the dough is too soft to handle then add a tbsp of apf or more and knead it. Apply ghee on your palm and knead it, till a soft dough is form. Divide the dough into equal portions. Take a portion, apply oil on the palm and give it a long cylindrical shape. Take oil in a wok, heat it. On a low flame fry the langchas till darkish brown in colour. Keep stirring the langchas while frying to get uniform colour on the langchas. Remove the langchas from the oil and drop them into the thin syrup and let it soak for 20 minutes. Then remove the langchas and soak them in the thick syrup for 20 minutes. After 20 minutes serve it.