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Showing posts from 2017

Ghee (clarified butter)

I love ghee!! I have grown up enjoying it in various items, be it simple ghee samosa (a dollop of ghee in a chapati pocket) or gol ghee (jaggery and ghee) to eating it with puran poli, khichdi and dal rice. I thought ghee is predominantly used in gujarati cooking, but now as I explore and research Indian recipes, i saw that it is extensively used in punjabi cooking as well and possibly other indian cuisines.

It is used heavily in making many indian sweets and some savoury snacks as well.

Some of my friends me how I make ghee, so this post is for them :)

4 sticks of unsalted butter

heat butter at room temperature (preferably) and heat it or cook it on medium flame till the protein part separates out and you see transparent clarified butter as you can see in above picture.
it takes approximately 20-25 minutes
stir every few minutes as you don't want the ghee to stick at bottom.

the trick is to know when to switch off the gas, and that is when the butter appears…

3 ingredient shortbread cookie

Found this awesome recipe on Pinterest. I was looking to make shortbread for Father's Day.  link to original recipe:3 ingredient shortbread recipe
Ingredients: 1cup (2 sticks) softened butter 2 cup all purpose floured 1/2 cup powdered sugar 
Whip softened butter and sugar together till fluffy about a minute and then add flour in small quantity and knead to form dough..
Make small balls of dough, flatten and bake for 16-18 min at 350 degrees F. I did this and turned out perfect. If you wish to roll and cut cookies with cookie cutter, then use powdered sugar to avoid the dough sticking to rolling pin,  
Printable version: shortbread cookie

Schezwan Sauce

This recipe is one that I have saved from my childhood. A family friend made it and gave me the sauce, I loved it so much that i saved it and have it with me after all these years.
I have downsized the recipe multiple times, but this is first time I made it as it is.
it yielded 9 half pint jars..

cook time: 45 min
1 lb (half kg) onion
0.5 lb (1/4 kg) garlic
0.5 lb (1/4 kg) ginger
8-10 green chilly (increase or decrease depending on how hot the green chilly is)
1 big bunch cilantro
2 tbsp red chilly powder
3/4 cup sugar 2 cup tomato ketchup
1/4 cup vinegar
1-2 tbsp ajinomoto (optional)
1/2 cup salt
2 cup oil preferably sesame oil


finely chop all veggiesHeat oil in a thick bottomed pan, add chilly powder and oniononce onion is translucent, add ginger, garlic and green chilly then cilantroonce everything is well cooked, add salt, ketchup, sugar, vinegar, aji-na-moto.simmer for a few minutes.enjoy as stir fry sauce or dipping sauce :)
Printable Version: Schezwan sauce…

cranberry salsa

I am glad i made it despite initial reservations as i could not imagine how it would taste combined. served with Honey Chevre from trader joes, awesome combination!!
This recipe turned out to be a hit :)

12 ounce cranberry
1 red apple peeled and chopped
1 jalapeno pepper
3-4 scallions
1/2 red bell pepper
3/4 cup sugar
1 tbsp lemon juice
salt to taste

coarsely chop all ingredients and combine all ingredients in a food processor. If you have a small food processor, you can mix them up in a bowl once they are finely chopped.

Ideally, make this 3-4 hours before serving but one hour before is also fine.
you may make this ahead of time (a day before) as well.

Printable version: cranberry salsa

Nutella Stuffed Pancake

One of my favourite brunch items, Nutella stuffed pancake!!  I had this at Stax in Chicago, since then I wondered how to make it. Of course I googled it and came across below technique in couple of blogs. I did this long time back, so I don't have a reference blog for this one.
So the trick is to make nutella discs ahead of time, you do this by taking a scoop of nutella and spread it on wax paper or parchment paper. and then freeze it. when it freezes it separates easily from wax paper, you can store these discs in a box in freezer.
Ingredient: Pancake batter (i usually make it from pancake mix)
nutella discs. Strawberry and whipped cream for decoration Butter
Method: Heat a pan and grease with butter,Spread half quantity of the pancake batter on heated pan.Place Nutella disc, and pour remaining half of batter.flip it so once its browned so its evenly browned on both sides.spread more nutella on top and decorate with berries, cream and powdered sugarENJOY!!!

Dal Makhani

When I first tried this recipe out, I wanted to try something new, not like the routine onion tomato gravy in Punjabi food, Then I came across this recipe by Sanjeev Kapoor's , I tweaked it just a little using couple ideas in Chef Harpal Singh's recipe.
One of my favourite and easiest recipes :)
Adapted from chef Sanjeev Kapoor recipe: Video link and
Chef Harpal Singh recipe: Video link

Ingredients: (serves 4 people)
1.5 cup black urad dal
1/4 cup red beans
1 large tomato pureed
2-3 cloves garlic crushed
1 tbsp ginger paste
1 green chilly crushed
1 tsp cumin
1.5 tsp red chilly powder
1 tsp garam masala
1 tbsp ghee (clarified butter)
2 tbsp heavy cream (optional)
Salt to taste


Soak the urad dal and rajma overnight and add salt and cook in pressure cooker. take some dal on the side and blend itTake ghee in a thick bottomed pan, add cumin then ginger, garlic and green chilly paste. Add tomato puree couple minutes later, and then salt.Add red chilly powder and then the coo…

chana masala (chole)

I first came to know of this specific chole masala, when a neighbour's mom made chole for me. She being punjabi made this spice powder first, and then proceeded to make chole. I tried few different recipes for chana masala and finally the recipe below gave me the final taste closest to what she made.

chole masala powder (adapted from Veg recipes of India)
2 inch sticks cinnamon
4 dried red chillies 8 pepper corns 4 bay leaves 4 cloves 2 tbsp coriander seeds 2 tbsp cumin seeds 1/2 tsp pomegranate seeds (optional)

Method:  Dry roast the spices till brown and you get a nice roasted smell. let them cool. grind to fine powder. This quantity should last you for 2-3 times you make chole.
I made chole for a dinner party recently. So I am writing measures for a larger quantity as a lot of times I have people asking me measures for larger group. So please reduce quantity for lesser amount.
Chole: (for a party of 10-12) 4 cups white chana (soaked overnight, and cooked in pressure cooker: 3-4…

Eggless Banana chocolate chip loaf

My sister first made this version of my banana loaf. I tried it a few days back as mom doesn't eat eggs, and it turned out so great, that my husband asked me to make exact same cake for his office potluck. I doubled the recipe and made 1 loaf and some cupcakes. This was so appreciated by his co-workers and I  had a few recipe requests, that I decided to give this recipe its own space on my blog :)

3 ripe bananas 1/4 cup vegetable oil3/4 cup sugar1/2 tsp salt1 1/2 cup all purpose flour1 tsp baking soda1 tsp vanilla3/4 cup chocolate chips (semi sweet or bitter as per preference) Method:
in a large bowl, whisk vegetable oil and mashed bananas.add vanilla, baking soda, salt and sugar mix welladd flour mix well to form an even consistency batter, do not overmix. lastly add chocolate chipsPreheat the oven for 350 deg Fgrease the baking dish/ loaf dish with butter and flour it. (sprinkle some flour on the baking dish and rotate it so that a thin layer of flour sticks to the …

My Experience making Brush Stroke Cake

I wished to make something beautiful and unique for my daughter's first birthday. I have baked a lot and have made some really tasty cakes but never really worked on frosting or decorations. I didn't have a clue what to make. One day i had a cake recipe video suggestion from food network on my facebook feed, brush stroke cake I saw the video and I was convinced that this is what I wanted to make.

Of course, I googled and researched and looked at different videos to get a better idea what I wanted to do. I wanted to make a chocolate cake, so I researched some more. Finally I came upon a blog called Modern Honey where the author called her cake LOVE AT FIRST SIGHT and I thought a cake with this name had to be tried!!

Lastly for the buttercream: I followed instructions on following video tutorial for buttercream both vanilla and chocolate.

I followed the recipe exactly as on Modern Honey for the cake and the results were AWESOME!! A very big thank you to author of Modern Honey f…

Vada Paav

One of the best street foods from Mumbai and one of the things I sorely missed in USA. None of the indian restaurants I visited with exception of Chai pani in Asheville gave me the satisfaction of eating vada paav like I had growing up..Finally I decide to do my research and make the perfect vada paav with its special garlic chutney :)

Vada Recipe:
Ingredients: (for stuffing)
3 potatoes (boiled and mashed)
3/4 tsp mustard
1 tsp cumin,
1/2 tsp turmeric
2 green chilly (or as per taste)
5-6 cloves garlic,
2 tbsp lemon juice
5-6 curry leaves
salt to taste

For the outer coating:
1 cup besan/ chick pea flour,
2 tbsp rice flour,
1cup water,
1 tsp chilly powder
1/2 tsp turmeric
1 tsp salt

In a pan, take some oil, heat, add mustard seeds and let them splutter (takes a couple minutes), now reduce flame and quickly add cumin, green chilly, garlic, curry leaves and saute for couple minutes on low flame, add turmeric and mix and add mashed potatoes.
For the batter, mix all ingredients mentioned w…

mushroom tikka (Grilled mushroom)

Grilled mushrooms are one of my favourites. In India, usually these are made in a mud oven called tandoor. 
Ingredients: 1 onion 1 bell pepper 1 18 ounce pack mushroom 2 roma tomatoes

For the marinade ¾ cup strained yogurt or greek yogurt ¼ tsp haldi, 1 tsp chilly powder 2 tsp cumin-coriader ¾ tsp garam masala ¼ tsp pepper 1 tsp fenugreek 1 green chilly 1" ginger piece 2 cloves of garlic. 1 lime or 1/2 lemon.
Method: chop onion, bell pepper, mushroom and tomatoes in large pieces
Make a paste of ginger, green chilly and garlic Mix all the ingredients of marinade in a large bowl.  Add pieces of chopped vegetables, and mix well, so the veggies are well coated with marinade. let it marinade for at least one hour, better if you can marinate it for 3-4 hours. set them on skewers. cook in oven on 350 deg F for 15-20 minutes, if you are cooking in oven make sure,  the skewers are supported on a baking tray or dish so that the water can drip down. 

Printable Version: Mushroom Tikka

bhindi (Okra) masala

Trying to be back to posting some new recipes...Do not get much time to write these days, but my plan is to write just the essential and leave out the story...for now, till i get myself to sit down regularly and pen some words...i miss my blog, and miss sharing....super easy recipe, hope you try...
Adapted from recipe on Sailu's blog, bhindi masala.
Also, with indian cooking I feel there is no exact measure of how much to use a particular all depends on your I am not going to go too detailed in that...
Ingredients: Bhindi (okra) cut lengthwise 1 medium size onion cut lengthwise 1-2 green chilly finely chopped/ paste 1 tbsp ginger paste
2-3 cloves garlic (optional) Oil

spices: chilly powder, turmeric, cumin coriander powder (proportion 1:1:2), garam masala, kasoori methi (optional),  salt
Method:  Saute onion, green chilly, garlic and ginger paste in oil till onion get translucent. Add the bhindi and cook on medium/ low flame for 20 min. add salt. Keep stirr…