Sunday, September 27, 2015

Onion Kulche

  • 4 cups flour
  • 2 tsp Active Instant Dry Yeast
  • 3 tsp Sugar
  • 2 tsp Salt
  • 2 cups Luke warm Milk
  • 1/4 cup Luke warm water
  • 2 tbsp oil
  • 1 onion chopped
  • 2 garlic cloves chopped
  • Some kalonji seeds or finely chopped dhania and hari mirch for garnish

  • Whisk flour to aerate. Only then measure out required quantity.
  • This step is very important, as you end up with more flour than is needed for the recipe.
  • Next add sugar to the warm water. And the yeast, Leave covered for 10 min till it becomes frothy. Now add salt along with yeast solution to the flour with milk.
  • Using a wooden spoon mix it to a sticky mass and let it rest for 10 mins for Autolyse.
  • Remove cover put finger in oil. Pinch dough and stretch will see the gluten developing. Bring pinched dough into the middle, from all sides…moving in a concentric circle. Continue pinching and folding the sticky dough, Dipping fingers in oil, intermittently.
  • Keep working the dough for 5-6 minutes…till it starts to come together and the sides start to become somewhat clean
  • When you lift dough, it should now be, just a little sticky. Transfer to a greased bowl. Bring the dough together, from all sides and pinch ends together.
  • Flip to bring smooth side on top and spray lightly with oil.
  • Cover with a damp cloth or plastic wrap and leave aside for an hour.
  • After one hour, the dough will more than double.
  • Punch dough lightly, bring sides together and pinch ends, flip to bring smooth side up.
  • At this stage if you want, you can refrigerate dough in a large zip lock bag for 2-3 days.
  • If using right away…transfer dough to a work surface sprayed lightly with oil.
  • Cut dough into 18 equal pieces. Spray your hands with oil and squish each piece gently.
  • Pat with fingers to spread. Bring edges into the middle, moving in a concentric circle. Pinch edges to seal.
  • Flip to bring smooth surface on top. Repeat with all the 18 pieces. Spray them lightly with oil.
  • Spread each piece into a small flat disc,
  • And then cover with a damp cloth and let dough rest for 10 minutes.
  • Now pat each disc, to form thin circular kulchas.
  • Transfer to greased aluminum bake ware (I use steel thalis)
  • Avoid using non-stick, if you want soft white kulchas!
  • Sprinkle with kalonji seeds if you like.
  • Press kulchas lightly with finger tips, to predss topping in and adjust shape. If you like, you can sprinkle with finely chopped green chilies and dhania, like I do.
  • Preheat oven at 400F. Place Kulcha trays on middle rack and bake for 6 minutes.
  • Then transfer trays to bottom rack and bake for another 2 minutes. Now remove kulchas from oven and cool on wire rack.
  • Once cool, they can be stored in an air tight container or zip lock. If you like you can even freeze them for later use. For serving, heat a tava or non stick pan, warm the kulchas applying a little butter if you like.
  • Serve warm with Chole

Chana Masala


  • 2 cups chana
  • 3 onions sliced
  • 2 tomatoes
  • 1 inch ginger minced
  • 3 green chillies slit

Chana Masala:
  • 1 Cup Anardana
  • 1/2 cup dhania seeds
  • 1/2 cup khadi lal mirch
  • 2 tsp laung
  • 5 big tej patta
  • 10 badi elaichi
  • 10 small pieces if dalchini
  • 5 choti elaichi
  • 1/4 cup jeera
  • 1 tbsp Kali mirch
  • 1/2 cup kasoori methi

Garam Masala
  • 1 1/2 tbsp jeera (cumin)
  • 1 tbsp badi elaichi (black cardamom)
  • 1 tsp hari elaichi (green cardamom)
  •  2 tsp kali mirch (black pepper)
  • 2 tsp laung (cloves)
  • 3 pieces of dalchini…1 1/2 inch long (cinnamon)
  • 3 big tejpatta (bay leaf)
  • The next 3 ingredients are optional
  • 1/2 jaiphal (nutmeg)
  • 1 chakri phool(star anise)
  • 1 javitri (mace)


Chana Masala
  • Dry roast the above ingredients and grind them together.

Garam Masala
  • Dry roast all whole spices till fragrant.
  • Grind the roasted spices in dry grinder till they resemble a fine powder.

  • Pressure cook kabuli chana with some kala namak till soft. Adding kala namak adds a unique taste to these Chole! Heat oil and and sauté a little sliced onion till golden brown.Then add the cooked chana along with the water in which it was boiled, roughly chopped tomatoes sliced ginger and sliced green chillies. Add Chana Masala liberally or alternatively, add garam masala powder+anardana powder. Cook uncovered for at least 2 hours. Add tadka of ghee, hing, jeera and red chili powder. Just before serving add a twist of lime! Serve with Kulcha/bhatura/ Poori
  • Note: The addition of onions/ garlic is optional in the recipe. It was not in the original recipe, but I prefer to add just a little, as it helps make them more saucy! Also the chana should be cooked till the outer covering of the chana comes off and melts to form a smooth sauce! If water dries up before that u can add more water for cooking.

Roast Chicken



  • 4 tbsp lemon juice
  • 2 tbsp peeled, finely chopped root ginger
  • 2 tbsp finely chopped or crushed garlic
  • 3 hot green chillies, finely chopped
  • 1 tsp salt
  • 2 tbsp olive or sunflower oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala


  • 1.75 kg whole chicken, skinned
  • ½ tsp chilli powder
  • ½ tsp freshly ground black pepper


  • Marinating time 30 minutes
  •  Resting time 10-15 minutes
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Place all the marinade ingredients in a blender and process to a paste.
  • Using a sharp knife, make two deep, diagonal cuts into each breast of the chicken, going all the way down to the bone. Make two equally deep slashes in the thighs and two in the drumsticks as well. Place the chicken, breast side up, on a roasting tray lined with enough foil to cover the bird completely. Pour the marinade paste over the chicken, rubbing it well into all the cuts. Set aside for 30 minutes.
  • Sprinkle the chilli powder and black pepper over the chicken evenly. Wrap up the chicken in the foil so it is completely covered, with the tightly closed seam at the top. Bake in the middle of the hot oven for one hour. Unwrap, without letting the juices run out, and cook, uncovered, for 15 minutes, basting two or three times with the juices.
  • Check the chicken is cooked by inserting a skewer into the thickest part of the thigh, between the leg and the body. If the juices run clear with no trace of pink, it is cooked. Continue to cook for a little longer if needed. 
  • Set the chicken in a warm place to rest for 10–15 minutes, then carve and serve.

Friday, September 25, 2015

Beetroot Coconut Curry


  • 2 beetroots, peeled and diced
  • 1 large onion, finely chopped
  • 2 green chillies, slit
  • An inch piece ginger, grated
  • 2 cloves garlic, finely chopped
  • 1 teaspoon of turmeric powder 
  • 1 teaspoon of coriander powder 
  • 1 teaspoon homemade garam masala powder 
  • 200 ml of thick coconut milk 
  • oil for cooking
  • salt and red chilli powder to taste

  • To begin making the Beetroot Curry, we will first cook the vegetables together in a pressure cooker.
  • Place the beetroot, onions, ginger, garlic and green chillies into a pressure cooker adding a cup of water, turmeric powder and salt. Cook for about 2 whistles. After the first two whistles, turn the heat to low and simmer for 3 to 4 minutes.
  • Turn off the heat and allow the pressure to release naturally. The vegetables continue to cook in the pressure that was created in the cooker.
  • Once the pressure releases from the cooker, open the cooker, stir in coconut milk,coriander powder, garam masala powder and bring the beetroot curry to a brisk boil. Turn off the heat and transfer the beetroot curry to a serving bowl.
  • Serve the hot Beetroot Curry in Coconut Milk for lunch or dinner along with steamed rice or phulka's

Rice Pudding/Kheer

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 litre full fat organic milk
  • ¼ cup basmati rice
  • 5 to 6 tbsp sugar or as required
  • 6 green cardamoms/hari elaichi, powdered
  • a pinch of saffron/kesar
  • 15-20 almonds/badam, blanched and sliced
  • 12-15 cashews/kaju
  • 1 tbsp golden raisins
  • 1 tsp ghee

  • Rinse the rice till the water runs clears of the starch.
  • Soak the rice in enough water for 30 minutes.
  • Heat milk and let it come to a boil.
  • Meanwhile drain the rice and sauté it in 1 tsp of ghee (my secret).
  • Reduce the flame and add the rice.
  • Stir and simmer the milk and let the rice grains cook.
  • The whole process of cooking the rice in the milk takes about approx 60 minutes on a low flame.
  • You want the rice to really cook well and the kheer also thickened somewhat.
  • Scrape the sides of the pan and add this dried milk into the pan.
  • Meanwhile in a microwave safe bowl take the almonds and cover it with water.
  • Microwave on high for 2-3 minutes.
  • Let the almonds cool and then peel them.
  • Slice them along with the cashews. rinse the raisins and keep aside.
  • Take the cardamoms in a mortar-pestle and then powder them finely.
  • Remove the peels and keep the powdered cardamom aside.
  • When the rice is almost ¾th done, add the almonds, cashews,cardamom powder, sugar and saffron.
  • Stir and continue to stir often so that lumps are not formed as it is caramelization  process of sugar
  • Cook further till the rice grains are completely cooked.
  • The kheer would also thicken by then.
  • Remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
  • Switch off the flame and add the raisins. stir.
  • You can serve the rice kheer, hot or warm. or pour in serving bowls and refrigerate.
  • This rice kheer stays good for 1-2 days in the refrigerator.

Thursday, September 24, 2015

Chocolate Panna Cotta with Kashmiri Berries Sauce

  • 1 1/2 cups heavy cream
  • 1 1/4 tsp. plain gelatin
  • 1/4 cup mascarpone cheese or additional
  •  heavy cream
  • 2 Tbs. sugar
  • Pinch of salt
  • 1 cup  bittersweet or semisweet chocolate,
  •  finely chopped

  • Coat four 5 ramekins or 6 custard cups lightly with flavorless oil.
  • Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
  • Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.
  • Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.
  • Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.
  • To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.
  • For Kashmiri Berry Sauce, boil kashmiri berries, water and sugar and strain it after it is reduced. Spoon it over panna cotta. Serve chill

Rose Panna Cotta

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 1/3 cup mascarpone cheese
  • 2 to 3 teaspoons rose water
  • 1 tbsp rose syrup
  • 2 cans (8 ounces each) berries in syrup, drained and quartered, syrup reserved
  • 1 pint raspberries, halved
  • 4 dark chocolate grated

  • Mix cream and sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture just begins to simmer. Remove from heat.
  • Meanwhile, in a small bowl, sprinkle gelatin over cold water and let stand until softened, about 2 minutes. Add to hot cream mixture, stirring until gelatin dissolves.
  • Place mascarpone in a medium bowl. Strain cream mixture over top, stirring until smooth. Add rose water, and rose syrup. Strain mixture into a large glass measuring cup or a bowl. Divide among four demitasse cups or 2-ounce ramekins. Refrigerate until set, about 2 hours (or overnight).
  • Dip bottoms of molds into hot water to loosen, then invert onto plates.
  • Mix berries, raspberries, and sugar powder with water and boil. Strain and make a syrup of it
  • Garnish each with a rose petal if using. Pour 2 tablespoons syrup onto each plate. Place over a bed of dark chocolate and Serve immediately.

Iyengar Style Masala Bread

Healthy cooking is my latest obsession. So another addition to healthy cooking


  • 5 whole wheat bread slices
  • 2 teaspoons oil
  • 1/2 teaspoon mustard seeds 
  • 1/2 teaspoon cumin seedS
  • 3-4 green chilies, finely chopped 
  • half an onion, finely chopped
  • 1 deseeded tomato, finely chopped
  • 1 cup cabbage, finely chopped 
  • 1 cup carrots, grated 
  • 3/4 cup green bell pepper, finely chopped 
  • 1/2 teaspoon spicy red chili powder (adjust to taste) 
  • 1 teaspoon chaat masala powder 
  • 1 tablespoon tomato ketchup 
  • salt to taste 
  • 1 tablespoon finely chopped fresh coriander for garnish

  • To begin making the Iyengar  Style Masala Bread Recipe, we will first make the topping.
  • Heat a tablespoon of oil  in heavy bottomed pan over medium heat. Add the mustard seeds and cumin seeds and allow them to crackle. Add onions, green bell peppers, carrots, cabbage and the finely chopped green chili and saute until the onions, cabbage and peppers soften.
  • Once they turn soft, add the finely chopped de-seeded tomato, saute and cook until it softens and cooks well.
  • Add the salt, red chili powders, chaat masala and stir well to combine at low heat. Check the taste and adjust accordingly.
  • Finally add the tomato ketchup, mix again. Cook at low heat for another 1 minute and turn off the heat. The filling is now ready to be topped over toasted bread. 
  • The next step is the toast the bread. Grease and preheat a cast iron skillet over medium heat.
  • Spread butter/ghee over one side of a slice of bread. Place the buttered side down on the heated skillet at medium heat.
  • Spread butter/ghee on the top surface as well. Toast well on both sides, until the bread is browned and crisp. Remove from heat and toast the remaining breads the similar way.
  • Arrange the toasted bread slices over the serving platter. Spoon and spread the masala topping over the toasted bread and serve hot.

Detox Butter replaced with Yougurt Chicken

It is very similar to my butter chicken or chicken masala. Just that butter is replaced by yogurt for a healthier twist

  • Chicken : 1kg
  • Beaten Curd:1 cup
  • Vinegar 2 tbsp
  • Dhania Powder : 2 tsp
  • Red Chilli Powder: 1 tsp
  • Tumeric Powder: 1/2 tsp
  • Garlic Masala (I have one from Goa) 2 tsp
  • Tomato sauce :-  2 tblspns
  • Salt to taste
  • 3 onions chopped
  • 2 tbsp ginger garlic paste
  • 3 tomatoes puree
  • ½ cup beaten curd
  • 1 tbsp cream
  • 2 tsp kasoori methi
  • 2 tsp degi mirch
  • 1 tbsp tomato sauce
  • butter for cooking
  • 2 tsp jeera
  • 5 cashews soaked in water and make a paste of it.

  • Marinade chicken with vinegar n salt n leave aside for 15 mins.
  • Then add around 1 cup beaten curd and 2 teaspoons dhania powder, 1 teaspoon red chilly powder,1/2 teaspoon turmeric powder, garlic powder, tomato sauce  and salt and marinade for 2 hours.
  • In the same vessel after an hour put chicken over slow heat for cooking.
  • Grind roast onions with 2 tspns of ginger garlic paste.
  • In a kadhai add butter(1 tsp for non stick), splutter jeera and add onion paste
  • Cook for 5-7 mins on slow flame.See to it that you bhunno the onions for long on slow flame till it gets a perfect brown color.
  • Add tomato puree n cook till oil leaves sides.
  • Then add kashmiri chilly powder n red chilly powder and 1tblspn tomato sauce..1tblspn cream.1/4 cup beaten yougurt, paste of handful cashews,and cook the gravy well till oil leaves sides and den add the chicken pieces and other 1/4 cup beaten yogurt and cook again..add some red food colour(optional).
  • Add kasoori methi and garam masala powder.cook for 2 more mins and garnish with corriander and fresh curd.

Kale Chane ke kebab

SO one more step towards my healthy cooking.

  • 250 gm kale chana
  • 3-4 slices brown bread
  • 1 onion, finely chopped 
  • 3-4 cloves garlic 
  • 1/2 inch piece ginger, grated 
  • 2-3 green chillies, finely chopped 
  • 1 heaped Tbsp fresh coriander, finely chopped
  • 1 heaped tsp garam masala 
  • Salt to taste 
  • Oil for frying

  • Wash & soak kale chana for at least 5 hours.
  • Grind them in a food processor using minimum water.
  • Add salt, garlic, ginger, green chili, coriander & chopped onion.
  • Now add the bread slices to soak up all the water, in the mixture, one by one.
  • Just keep the slice of bread on the chana mixture, press into it.
  • Then mix it nicely using your hand. Repeat until the water has been absorbed by the bread.
  • Now add the garam masala, mixing thoroughly.
  • Let the mixture stand for a while (an hour or so).
  • Heat oil for frying.
  • Take small quantity of mixture on your palm, shape it round & fry till golden brown.
  • Serve with mint chutney

Wednesday, September 2, 2015

Beetroot and Soya Bhaji on Toast

I like doing healthy way. I was travelling for  a month eating all junk. No back to healthy cooking :)

  • 70 g soya chunks (or roughly 1.5 cups)
  • 8-12 dried red chillies (depending on how spicy the chilli is-I use a mix of Kashmiri & Bedgi))
  • 8 cloves of garlic, peeled
  • ½ cup hot water
  • 4 medium potatoes
  • 200 g cauliflower florets
  • 400 ml tomato puree
  • 1 medium beetroot
  • ½ cup frozen or fresh peas, boiled and kept aside
  • 2 tbsp oil
  • 2 medium sized green capsicum, finely chopped
  • 1 large onion, finely chopped
  • 2-3 tbsp pav bhaji masala
  • 2 tsp salt or to taste
  • Handful of chopped fresh coriander

Finely chopped onions, lemon wedges, pav or whole wheat bread to serve


  • In a bowl, place the dried red chillies and garlic-cover with ½ cup hot water and keep aside for 15 minutes. Once the chillies have rehydrated, grind them with the garlic to a fine paste, using some water. Keep aside.
  • Bring 4 cups water to boil with 1 tsp salt and the soy chunks. When the water is boiling, lower the flame and simmer for 5-7 minutes, until the soya chunks are cooked. 
  • Drain the water using a sieve, and press out all the extra water from the chunks using the back of a cup. Grind coarsely (use the pulse function so that you don't make it into a fine paste) and keep aside.
  • Peel and roughly chop the beet, potatoes. Wash and clean the cauliflower florets. Place them all together in a small pressure cooker with ½ tsp salt, 1 cup water and pressure cook for 10 minutes. Open when cool enough and mash with steel masher until you get a coarse puree. Keep aside.
  • In a large pan, heat the oil. Add the finely chopped onion and capsicum and sauté on medium flame for 7-8 mins until the onion are soft. Add the chilli-garlic paste, pav bhaji masala and sauté for 3-4 mins on low flame. Add the coarsely ground soya chunks, sauté until the seasonings are absorbed by this. Then add the mashed cooked vegetables, tomato puree, salt and bring to a simmer.
  • Garnish with fresh coriander- serve with toasted pav, with a sprinkling of finely chopped onions and a lemon wedge. Since we have made this so much healthier, you can go ahead and add a sprinkling of grated cheese to the bhaji before tucking in.