Wednesday, July 29, 2009

Aalu Palak (Potato & Spinach Veggie)

This is a quick fix Aalu Palak Recipe. We've enjoyed it a lot. :)
I hope to get feedback from all those who try this out.
Enjoy !!


Spinach - 2 bundles or 2 bags, chopped
Potato - 2 large, cut into big cubes
Onion - 1 large, finely chopped
Tomato - 2 medium, finely chopped
Garlic - 2 to 3 cloves, finely chopped or crushed
Ginger - 1/2 inch cube, finely chopped or crushed
Red Chilli Powder - 1/2 tsp
Turmeric - 1/2 tsp
Jeera (Cumin) Powder - 1/2 tsp
Dhania (Coriander) Powder - 1/2 tsp
Coriander leaves - finely chopped
Water - 1/2 cup
Oil - 1 to 2 tbsp
Salt to taste


SERVING: Serves 6


1. Boil or microwave the potatoes, keep aside.
2. Steam the chopped spinach leaves, let it cool.
3. In a deep pan add oil, let it heat.
4. Add chopped onion, fry till transparent or done.
5. Add chopped tomatoes, fry till oil separates.
6. Add ginger and garlic, fry for 30 to 40 seconds.
7. Add Turmeric, Red Chilli Powder, Jeera (Cumin) Powder, Dhania (Corriander) Powder.
8. Add the boiled and cut potatoes. Mix it well with the onion-tomato cooked masala.
9. Make a paste of the steamed spinach leaves in a blender, add water if required.
10. Add the blended spinach paste to the potatoes in the pan.
11. Mix well, add chopped coriander leaves for garnish.

Serve Hot !!
Goes well with all kinds of breads - Rotis and Parathas.

Saturday, July 18, 2009

Badi Maa Ke Chole (Garbanzo Beans Recipe)

Chole (Garbanzo Beans) is a popular Indian dish, specially in the northern part of the country. They are prepared in many different ways, using distinct spices. Its also served as a regular fast food item at some places and is probably a sure hit at potluck parties. Most families would even have their own special recipe for Chole thats passed on through the generations. This recipe is one such specialty.

This recipe comes from a dear Friend's Garandma (Yes, she gave us permission to post the recipe here). I possibly cant thank you enough for sharing this recipe with me and now that I am able to share it with everyone here, makes it all the more special.

NaniJi this is specially for you:
"Our answer to Nani's question 'What do you want to eat for lunch?' would always be 'App kae hath kae Chole'(Garbanzo Beans made by you). I have always tasted the best Chole possible so you all can guess how spoiled I am. When I was getting married and moving away I asked her to part with her hit 'Chole Recipe' so I can spoil my hubby. Enjoy the Taste from Nani's Kitchen. Thanks Nani for all your love."
- Aanchal.


Garbanzo Beans - 3 cans or 3 cups, soaked over night
Onion - 1 large, chopped into cubes; 1 medium, sliced
Tomato - 2 medium, chopped
Garlic - 4 to 5 cloves
Ginger - 1 inch cube
Green Chilli - 1 to 2
Coriander Leaves - few stems, finely chopped
Cloves - 4 to 5
Black Pepper - 4 to 5
Tea Bags - 1 to 2
Cooking Soda - a pinch (optional)
Bhuna Jeera Powder(Roasted Cumin Powder)- 1.5 tsp
Raai (Mustard Seeds)- 1 tsp
Anardana (Dry Pomegranate Seeds) - 1 tsp
Kala Namak (Black Salt) - 1 tsp
Amchoor (Dry Mango Powder) - 1 tsp
Chana Masala - 2 tsp
Oil - 2 tbsp
Salt to taste

COOKING TIME: 60 to 70 mins

SERVING: Serves 6 to 8


1. While soaking the Chole (Garbanzo Beans) over night, add 2 Cloves, 2 to 3 Black Peppers and the Tea Bags.
2. Pressure cook the soaked Chole, keep aside OR if using cans of Garbanzo beans - add add 2 Cloves, 2 to 3 Black Peppers and the Tea Bags to the washed beans and pressure cook, keep aside. Add cooking soda to the Chole if they seem hard or you feel they might not get cooked. (Optional, I avoid using soda).
3. Drain the cooked Chole, keep the water aside for later use.
4. Add Bhuna Jeera, Anardana, Kala Namak and Amchoor to the drained Chole, keep aside. (the amount of masalas can be varied upon your preference)

For the Gravy / Masala-
5. Add 1 tbsp Oil in a pan, let it heat.
6. Add the cubed onions, fry till transparent or done. Let it cool.
7. Grind the fried Onion, Tomatoes, Garlic, Green Chillis and Clove together.
8. Cook the above mixture in a pot till its well done.
9. Add the Chole, mix well.
10. Add water (saved earlier) to bring the mixture to a consistency of slight gravy.
11. Add Chole Masala, mix well. You can use your preferred masala, I use MDH brand.
12. Add salt to taste. Cook till the Chole absorb the masala.


1. Cut Green Chilli, Ginger and Onion into long thin slices.
2. Spread on the Chole in a serving dish.
3. In a small pan heat oil, add mustard seeds. Let them splutter.
4. Add the sizzling mustard seeds on the Chole.
5. Add chopped coriander on top.
OH ! By the way, no matter how you garnish, make sure you mix it all in just before everyone begins :-)

Savor it with hot Roti or Naan.
Enjoy !!!

Thursday, July 16, 2009

Bhoona Gobi (Roasted Cauliflower)

The roasted whole Cauliflower is my Mom's signature dish (amongst so many others) !
Thanks Maa !!!


Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Cauliflower - 1 whole
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Oil - 1 to 2 tbsp
Pam Spray
Water - 1/2 cup
Salt to Taste

COOKING TIME: 45 minutes

SERVING: Serves 4 to 6


1. Pre-heat oven to 250 degrees.
2. Spray the oven tray and the whole Cauliflower with Pam. Place the Cauliflower on tray and roast for 20 minutes.
3. In a pan add Olive Oil, let it heat.
4. Add Onions and fry them till done.
5. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
6. Add Red Chilli Powder, Turmeric and stir.
7. Add the Tomatoes, let it cook over low flame till oil separates.
8. Add salt to taste.
9. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
10. Add Garam Masala Powder and mix well. Turn off heat.
11. Cool this mixture and blend into paste in a mixie.
12. Place the baked Cauliflower in a deep pressure cooker. Add the paste (mixture) on top of the Cauliflower such that it stick to it.
13. Add water and Close the lid of the pressure cooker. Do not use the whistle.
14. When there is enough steam in the cooker and it begins to escape from it, turn off the heat. Cauliflower is done.

To Serve:
15. Place the whole Cauliflower on a platter and add the gravy from the bottom of the cooker.
16. Garnish with fresh coriander leaves and chaat masala.

Enjoy !

TIP: The cauliflower is already half cooked in the oven. The pressure cooker is used to cook it completely and blend in the flavors.
You could also try to char the cauliflower on low flame instead of roasting.. would be a nice touch !

Monday, July 13, 2009

Sangiz Egg Curry

Cooking with friends can be a lot of fun... I experienced some of it this weekend. Thanks to our dear friends who came over and were happy to cook with my hubby and me. This recipe of egg curry is my friend's signature dish... Thank you for sharing !!!


Eggs - 7 to 8, boiled
Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Potato - 2 medium, chopped into big cubes
Carrots - 1 small, chopped (option)
Peas - 3/4 cup
Ginger - 1" cube, chopped or 1 tsp of ginger paste
Garlic - 2 to 3 or 1 tsp of garlic paste
Dry Coconut Powder - 1/2 cup
Green Chilli - 2 medium
Fresh Corriander Leaves - a bunch, chopped
Cinnamon Stick - 1 inch stick
Cloves - 2 to 3
Jeera (Cumin Seeds) - 1 tsp
Corriander Powder - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric - 1/2 tsp
Oil - 2 tbsp
Water - 1 cup
Salt to Taste

COOKING TIME: 45 mins to 1 hour

SERVING: Serves 6


1. Boil the eggs and keep aside
2. Boil or microwave the potatoes to almost done, keep aside
3. In a pan add 1 tbsp oil, let it heat
4. Add Cinnamon and Cloves, fry for 30 seconds
5. Add Green Chillis, fry for a minute or two
6. Add 3/4th of the chopped onion, fry till transparent or done
7. Cool the contents of the pan.

For the Gravy Paste, mix the following in a grinder -
8. Add Tomato, Ginger, Garlic, Half of the Corriander leaves, Coconut Powder, Chilli Powder, Coriander Powder and Turmeric
9. Add the cooled contents from the pan to the grinder
10. Blend all the ingredients together, keep adding water
11. Grind the mixture till the coconut powder completely blends into the paste.

For the Curry -
12. Add 1 tbsp oil in a pot, let it heat
13. Add Jeera and the rest of the chopped onions to the oil, let it fry for a minute
14. Add the Gravy Paste from the blender to the pot. Add about a cup of water to bring it to the consistency of a gravy. Be cautious not to make the gravy too watery
15. Add Carrots and Peas to the mixture
16. Add the chopped and boiled Potatoes
17. Cook the mixture for 10-12 minutes, till the vegetables and the gravy is done.

To Serve -
18. In a Serving tray spread the gravy
19. Cut the boiled Eggs in half and add to the gravy
20. Garnish with fresh coriander leaves or coconut milk

Enjoy with Rice or Bread !

Wednesday, July 1, 2009

Black Forest Cake

The Black Forest has been my favorite forever! It was about time I experimented with some recipes. This recipe came from a friend. She is like the oven Queen! Her cakes are simply gorgeous. Thanks for sharing your recipe Ashwini, here is a link to the recipe -

For my version of the cake, I decided to do an egg-less chocolate cake. My recipe is simple and quick to put together. Here goes -


Flour - 1 and 1/2 cup
Powdered Sugar - 1 cup
Water - 1 cup
Salt - 1/2 tsp
Baking Soda - 1 tsp
Vanilla Flavoring - 1 tsp
Cocoa Powder (Hershey's Natural Unsweetened) - 3 tbsp
Vinegar - 1 tbsp
Oil - 5 tbsp


SERVING: Serves 8


1. Mix the Flour, Cocoa, Baking Powder, Sugar and Salt together.
2. Add Oil to the mixture, fold it in.
3. Add Vinegar to the mixture, fold it in.
4. Add Vanilla Flavoring, fold it in.
5. Add Water, mix it in and prepare the mixture to an even consistency.
6. Pour the mixture onto a baking pan.
7. Bake for 35 minutes at 350 degrees.

Thats it ! Once the cake is done, dress it up with whipped cream, rum, sugar syrup chocolate shavings and fresh cherries... your black forest is ready !

Enjoy !!!