Monday, December 19, 2011

Langarwali Dal

The word "Langar" - Reminds me of the amazing Golden temple and the delicious food that is served to all the devotees. This Dal is cooked for hours together which then ends up in delicious and finger licking good.

On Left: Making of Langar Ki Dal          On Right: Golden Temple

Langarwali Dal is very similar preparation to Dal Makhni just a slight variation in cooking style and the addition of Channa Dal. The below will at least server 6 people.


For Dal:
1 cup Black Daal/ urad daal with skin
1/2 cup chana daal 
Langarwali Dal
1/2 Rajma Soaked overnight
1-2 tbsp Mustard oil
1/2 tsp turmeric powder
Salt as per taste

Tadka ke liye:
1 bay leaf
a piece of cinnamon
1 tsp of whole jeera seeds
1 onion finely chopped
1 tomato finely chopped
2 green chili finely chopped
1 tsp ginger paste
1 tsp garlic paste
1tsp Garam Masala
1 tsp red chili powder

Take a pot and mix the Urad dal, channa and rajma and fill it with water.
Add salt, mustard oil and tumeric powder and let it cook for atleast 1-1 1/2 hours.
Keep checking on the Dal in between.
For Tadka Heat ghee in a Kadai, Add bay leaf, cinnamon, cumin seeds and when it starts to splutter. 
Add onion and fry till golden brown and then add tomato.
Finally add ginger garlic paste, green chilli, gram masala powder, salt and fry for few seconds.
Add this to the cooked daal and mix it well and let it simmer for another 1/2 hour on slow flame untill the dal is cooked well. 

Serve this with Hot Phulka's or White Rice.

Tuesday, December 6, 2011


Finally I started working on Desging for dummies... and tried 2 dresigns for Just Cook.

Not sure which one to go with..... 

Sunday, December 4, 2011

Pav Bhaji

I am sure we all know the recipe as its one among the famous chats in India..So keeping this in mind i thought why not make it a bit easier for working ladies to cook after a hectic day. This is a very interesting as i get to share my preparations with you guys... here we go!!


Tomato                     - 5-6 (Skin peeled and pureed)
Onions                      - 3-4 Finely Chopped
Mixed vegetables      - Carrots, cauliflower, beans, peas, cabbage Boiled and mashed (Can use Safal mixed vegetable as well)
Potato                      - 3 Medium boiled and mashed
Green Capsicum       - 1 Finely Chopped
Pav bhaji Masala      - 5-6 Tbsp
Garlic Ginger Paste   - 1 Tbsp  Optional
Ghee/butter               - 3 Tbsp
Red Chille Pwd         - 2 Tsp
Tumeric Pwd             - 1/2 Tsp
Dhaniya Pwd             - 1/2 Tsp

Salt to taste

Finely Chopped Onions & Coriander. Few drops of lime juice.


Heat 2 Tbsp ghee in a kadai and add Onions and Garlic Ginger Paste fry them untill transparent.
Add Tomato Puree and bring it to boil  and then add the mashed vegetables.
Add Salt, Pav Bhaji Masala, Red Chille, Tumeric, Dhaniya Pwd and boil it untill it starts to thicken.
Then add mashed Aloo and Capsicum and Mix the Bhaji and heat it for about 10 mints.

Garnish it with Onions ans Coriander.

Here is the yummy and tasty Fata Fat Pav Bhaji READY

Happy Cooking :-)

Friday, November 18, 2011

Mushroom Ki Dibiya

Doesn't it Sound Sweet and too very Indian... He He

One of my Fav Ingredient MUSHROOM.. Not sure from when did i start developing the taste but i am so fond it that i try anything that comes to my mind or tasted in any restaurant.

Dibiyaa on the Go
Well lets startthe process.

Hope you guys like it and enjoy making few more like these Dibiya... :-)

Happy Cooking :-)

Saturday, October 15, 2011

Honey Chilli Potatoes with Sesame

Here i am with another favorite of mine. " Honey Chilli Potatoes with Sesame " Tried this at one of the Chinese restaurant, since then i have added this in my list of " MUST ORDER " lolzz... i tried making this with a simple recipe, which is quick yet flavor full..

Ingredients :

Potato Wedges          - Packed food 1 Packet
Honey                       - 2 Tbsp
Red Chilli Powder     - 1 Tbsp
Sesame Seeds           - 1 Tbsp
Olive Oil                    - 1/2 Tsp
Salt to taste

Spring Onions Chopped for garnishing.


Deep fry the Potato Wedges until they turn crisp, Once done keep them aside. 
In a Pan heat olive oil and then add the rest of the ingredients and stir it for a mint.
Now add the wedges and mix them well. 

Plate it up and garnish it with some spring onions chopped... and tan tada... my version of Honey Chilli Potatoes.. is in front of you... :-)

Wednesday, October 12, 2011

Creamy Mushroom with Spagheti Pasta

" Pasta " Italian Cuisine that i am crazy about, after trying most of the places in Bangalore i decided to make my own version in a short and simple way. Cooking them isn't rocket science but all it needs it to be AL DANTE as Italians say ! Basically Italian pastas are more of herbs and added ingredients that gives them a unique flavor that hits our taste buds. You can play around with the different varieties of pastas that are available in the market.

Love for this cuisine has made me try out and get new stuff on my menu.

Here is one of the dish which i experimented which gave flavor and mints to prepare. 
Mushroom being the key ingredient in this dish and i have used the Spaghetti pasta, which looks similar to noodles but taste very different and now a days we get even wheat based Spaghetti.


Spaghetti                           - 2 cups Boiled Al Dante
Amul Fresh Cream            - 1 small pack
Onions                              - 2 chopped finely
Garlic                                - Chopped finely 
Few Basil Leaves
Button Mushroom             - 1 pack Sliced
Olive Oil                           - 2 Tbsp
Mix Herbs - the left over packets that we get from Pizza hut or dominios.
Chille Flakes                     - 1/2 Tsp
Salt to taste


Boil the spaghetti by adding salt and few drops of olive oil in the boiling water. Once Pasta cooks drain them and rinse them in cold water and keep them aside.
Heat Olive Oil in a Pan, Add garlic and once its turns light brown add chopped onions and fry them till they are transparent. 
Add Sliced Mushroom and let them cook for about 10 mints till they leave the water & then dry up.
Add fresh cream, mix herb, chille flakes, salt, basil leaves and few drops of oilve oil and cook them for 5-6 mint.
Add spaghetti to the mixture and cook them for 2-3 mints. 

Plate the Pasta, Garnish with Parmesan Cheese and a basil leave on top

Tuesday, October 11, 2011

Kurkuri Salad ka Twist

Kurkuri Salad ka Twist

Salads - Remembering the days when mom used to put me on diet food, i hated salads, juices.. Her continues effort to make sure i bring down my weight .. went all in vain when we came to know that i was dealing with a hormonal issue :-) Hmmm so now after all those years i spent under my mom's guidance i wanted to change my taste towards the boring salads and this " Kukuri salad " came up with my sis - Dolly.  

Salads can be made with variety of vegetables and now in market we also get the dressings but we decided of going with the Indian dressing of salt, Red Chilli Pwd & Tomato Sauce. 


Kurkure Packet              - 1 any flavor as you prefer
Red Chille Powder        - 1 Tbsp
Tomato Sauce               - 2 Tbsp
White Pepper Powder   - 1/2 Tsp
Mix Veggies                   - Onion,tomato,green capsicum (Finely chopped)
Salt to taste


Mix all the above Ingredients together and Serve.

Hope you guys have great time preparing this :-)

Wednesday, September 21, 2011

RUH - Sarjapur Road

RUH - Restaurants & Bar
Location: Sarjapur Road, Bangalore

We planned for a sudden dinner at RUH which is close by our residence, The time we entered the high hopes started being questioned. Dirty pathway,  No proper reception or waiting area. But it all did get changed once we entered the resto, Something just passed my mind  -" Ahhh this is such an romantic and cozy place to be "

Amazing decor and arrangement, this eat out is mainly for people who wanna spend hours being cozy and entirely dedicating time to one another or family.. We got the Swing seater table which was unique yet so comfy, Ambiance just takes all your attention if your there for the first time. There is a small area were the table is surrounded by water and golden chandlers, red curtains. then we have few tents with the large table which is mainly for a large family or a group and the flooring is filled with sand and stones.


The main draw back with the place is the taste of the food, i would rate the food about 2.5 out of 5, the service is as slow as tortoise race. We finally had a Hukka as the feeling of hunger was getting on our nerves. later the evening we found that the restaurant is knows for its slow service & not so tasty food.

RUH is for those groups or couples who wanna spend quality time with no one disturbing and with a romantic ambiance.

Thursday, September 15, 2011

Cottage cheese wrapped with Zucchini

  Cottage cheese wrapped with Zucchini.

A lip smacking snack that is created by me... Sometimes left over vegetables turn out to be great dish.  This is one of the example.  from the few pieces of paneer and skin peal zucchini i made this dish. So lets start without wasting anymore time... :-p


Sun dried tomatoes         – 5 nos
Garlic Cloves                  – 4- 5
Basil leaves few
Olive oil
Kalimirchi ka powder (Black pepper pwd)   - 1/2 Tsp
Namak swaad anusaa (Salt

Slices from Zucchin
Lemon Juice                     - few drop

Paneer                              - Fresh  (as per ur requirement)


Cut the paneer in rectangle shapes and keep them aside.
Mix all the above ingredients in a blender and marinate it with paneer.
For wrapping take zucchini think ling slices. (for e.g. how we peel the skin similar to that )
And wrap it around paneer.
Take a pan , heat a little olive oil and just fry them.

Serves: 2-3 (depends on the pieces on paneer)

Time : lag bhag 15 mint.

Khana with a Twist

Khana with a Twist

Good Food becomes more tastier when its plated in a more artistic way. You can also say the presentation of food makes it more tempting., presentation is every bit as important as flavor.

Here is a link to explain you this in a much similar way Food Presentation 

Dal with Twist
 The above is one of the example for food presentation, i am sure you can be more artistic than me. A simple dish turned tempting and "exotic" (word my hubby used). Plating of food is more an artistic way of putting ur thoughts out. try and be as amazing as possible. Do have different kinda plates, Specially the white once which are elegant. We also do get different colored bowls which can be used for plating up, think out of the box as to what can you give the dish a twist which can make it more and more tastier. 

Do let me know if you have any ideas or questions. 


Monday, September 12, 2011

Cream of Mushroom Soup

Mushrooms... My favorite veg, People say its acts like a substitute for chicken as what paneer also does. But it is Yumm and making a soup out of it makes it more yummy. Here is something i found on Mushroom Nutrition. "Cream of Mushroom" is one of the easiest recipe i tried. So here we go lets start cooking something mouth watering for all the mushroom lovers like me. 


Button Mushroom                -  2 cups Finely Sliced or  Chopped
All purpose Flour (Maida)  - 3 Tbss
Garlic                                      - 2 cloves finely chopped
Onions                                    - 1 finely chopped
Fresh Cream                          - 1/2 cup
Cooking Butter                      - 2 Tsp
Dry Basil Leaves                   - 1 Tsp
Fresh Milk                              - 1/2 Cup
Fresh Grounded Black Pepper
Salt to Taste


Clean the mushrooms by using paper towel and cut them in to small chunks.
Heat 2 tsp butter or ghee in a sauce pan. Add garlic and saute till it gets light golden colour. 
Add onion and saute till it becomes translucent, add black pepper. 
Add 3 tsp All purpose flour and fry till it gets light golden color
Now add water little by little at a time. Cover and cook for 5 mints. 
Now add chopped mushrooms and salt mix, cover and cook for another 5 mints.
Add whipping cream and cook for 2 mints.
Cream of Mushroom Soup :-)
Serve hot with garlic bread or any appetizer.

Monday, August 22, 2011

Zaikedaar Malpua

Firstly Wishing everyone of you a Very Happy Krishna Janmashtami !!

"Choti choti gaiyan, chote chote gawaal,
chote se mere, madan gopal
mor mukut mathe saaje, gale mein swaranmaal,
chote se mere madan gopal
Kaano mein karanphool, haathon mein ratnajadhit hath haar,
chote se mere madan gopal
pitamber saaje tan pe, uspe sundar motiyon ki maal
chote se mere madan gopal
pairon mein jhanjhar sohe, jab nache hari angana dwaar.
Chote se mere madan gopal
Bhaye sab ke mann ko bal gopal,Karke solah shringar,
chote se mere Madan Gopal"

For this Auspicious day i was thinking why not make something sweet... as they say .. whenever you do it .. do it sweet. Hence came the idea of  "Malpua" I must admit this is one of the easiest and tasty sweet dish. Making Malpua has also got many methods.. but the one i know is the one i learn't it from my grand mom and mom. So lets start preparing it.


Ghee                            For Deep Frying
Maida                          - 2 Cups
Fresh Milk                   - 2 Cups
Cardamom  Powder    - 2 Tsp

For Sugar Syrup:

Sugar                          - 6 Cups
Water                          - 4 Cups


Firstly, Mix the sugar and water andf heat it in simmer till it turns out as a transparent Sugar syrup

In a bowl add maida, fresh milk and powder and mix well seeing to it that no lumps form. The batter needs to be like dosa batter.. not to liquidity and not to thick.
Set the mixture aside for 1/2 hour.

Heat the ghee in a pan and then slowly pour the mixture in it forming flat pan cakes.

Fry them until light brown as u see in the pic besides.

Once fried put the malpua in the sugar syrup and dip them once and then serve them.

You can use pieces of Pista or cashew nuts  for garnishing.

Serve it HOT !!


Sunday, August 21, 2011

Mushroom Sesame Bread

Mushrooms are a low-calorie food usually eaten raw or cooked to provide garnish to a meal. Raw dietary mushrooms are a good source of B vitamins, such as riboflavin, niacin and pantothenic acid, and the essential minerals selenium, copper.
Was it a good gyan on mushroom hmmm.. well let's get to the dish. I didnt know what to name this dish hence named it as "Mushroom Sesame Bread " Middle of the week found that i had mushrooms in my refrigerator and wanted to make something different and quick, So though by not add something to it and create a snack. Had a idea from a show called " Bollyfood " applied that and given that a twist to create something new. 
I am sure we can add or delete alot of things while making this mixture. for E.g. Adding Onions or grated cheese etc. I havnt tried baking it but i am sure it would taste awesome if we did that, for the people who dont wanna eat fried snacks baking is a good alternative. 


White Mushroom        - 2 packets
Plain/Brown Bread     - 6-7 Pieces
Coriander Leaves      - Chopped Finely 
Green Chille              - 2-3 chopped Finely  
Corn Starch               - 1 Tbsp 
Oilve Oil                    - 1Tsp
Sesame Seeds            -  Spread it Over Plate
Chat Masala             - 1 Tsp
Salt to taste


Boil the mushrooms until it cooks, once boiled finely mince it. 
Add the remaining ingredients and make a nice mixture.
Minced Mushroom Mix

Spread the Mixture over the bread , Once the mixture is spread on bread place the bread upside down the mixture facing towards the plate of sesame seeds and press the bread. 

Plate with Sesame Seeds
Heat Oil in a kadai , deep fry the bread and making sure its upside down so that the mixture is facing inside the kadai for it to cook. 
Mushroom Sesame Bread
Cut the slice in long strips and server it HOT with Tomato Ketchup.

Dahi Bhalle (Vada)

Most of my cooking have been very simple, this is one among them. I have always thought that making Dahi Bhalle was difficult and loads of work, but found the other way around much easier and at the end it gives u a WOW exp. So lets take off quickly towards the making of this lovely dish. 


White Urad Dal             - 1 Cup 
Black Pepper                - 1 Tsp
Coriander leaves           - Chopped Finely
Curry leaves                  - Few leaves
Raw Rice                      - 1 Tbsp
Green Chille                  - 2-3 chopped Finely
Ginger                           - Chopped Finely 
Yogurt                           - 6-7 Cups
Oil                                 - To Deep Fry 
A pinch of Asafoetida
Salt to taste

Wash and soak dal in three cups of cold water add the raw rice to it  and leave it overnight.
Drain off excess water the following day. Grind dal to a smooth paste.
Add salt, red chilli powder, asafoetida , ginger, black pepper , green chille, into the batter.
Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden.
Drain onto an absorbent paper. These are now called bhallas or vadas. Put bhallas in sufficient quantity of hot water. Leave for two minutes. Squeeze between your palms to drain out water.
Whisk yogurt well with salt to taste.
Place bhallas on a plate and cover with yogurt.
Add mint chutney and tamarind chutney. 

Sprinkle red chilli powder. Garnish with coriander leaves serve immediately.

Dahi Vada

Chatpatta Paneer Yumm Yumm :-)

" Paneer " One of the favorites of all the Vegetarians and as my friends say - this is a substitute for Chicken in Vegetarian Dishes.(they are not wrong) :-P Chatpatta Paneer This came up when i was fasting on a lazy Sunday afternoon..thinking Wont a paneer taste good without Onion and Garlic??  Normally vrath (fasting) food are boring and sometimes tasteless.. Hence to bring in a bit of twist i tried something very simple and yet tasty. It made my day for sure, Paneer - we can always make a variety of dishes with different flavor, colors, styles... and so on. This dish is more like paneer tikka but without the tikka and onion, garlic. 
I loved it.. you can try and let me know how you feel about it?

Making this a healthier way lets add Olive Oil other than the normal refined Oil. To give it more taste i added loads of coriander leaves :)


Paneer                        - 8 Pieces Cut in cubes
Red Chille Powder      - 1 Tbsp
Turmeric Powder        - 1 Tsp
Coriander Powder      - 1/2 Tsp
Tomatoes                    -  2 Large Grated
Cumin Seeds              - 1/2 Tsp 
Chat Masala               - 1 Tsp
Olive Oil                     - 2 Tsp
A pinch of Garam Masala
Salt to taste
Coriander Leaves       - Chopped finely


Fry the Paneer lightly and set them aside.
Heat the pan with Olive Oil, add cumin seeds and once it crackling add the grated tomatoes.
Cook it for about a mint and then add the rest of the masalas and cook in simmer for about 5- 8 mints.

Finally add the Paneer and mix them well. You can either them in Grill and cook them or like i did just served it on plate garnishing with coriander leaves.

Chatpatta Paneer

Serve it hot with Tomato Ketchup.

Thursday, August 11, 2011

Potato Curry

Potato, Actually it isn't my favorite but you know there are 2 advantages of this veggie.. only between you and me ..One, this veggie cooks fast & whatever you add it to it turns just so yumm... and second this keeps my hubby and siblings happy.. Bring's on a bigg Smile... :P

Potato Curry is just an substitute for Dal or any other curry, when you normally get bored of having the same old Dal, Kadi or other curries you can actually make this. Potato curry doesn't need any Dal or curd adding to it, just a simple curry which is made of simple ingredients. This recipe is kinda special to me as this was passed on to my by my mom .. she helped me make this via our first ever video chat. It sounds kiddish right? i know that's what everyone tells me but ... the feeling at that moment in itself is different. So lets start with this thrilling south Indian Dish : "Potato Kolumbhu"

Potato Curry


Potatoes                   - 2 Cut in small Cubes
Garlic                       - 6-7 cloves
Onions                     - 1 Large Cut them in Strips
Tamarind Extract      - 6- 7 Tbsp
Cumin Seeds            - 1 Tsp
Red Chille Powder   - 1 Tsp
Turmeric Powder     - 1 Tsp
Coriander Powder   - 1 Tsp
Oil                           - 1 Tsp
Salt  To taste

Ground To Paste:
Onions                  - 1 cut in 4 pieces
Grated Coconut    - 2 Tbsp
Green Chille          - 2 - 3
Water                   - 1 Tbsp


Boil the Potatoes in Microwave for about 10-11 min, Remove the water and set them aside.
In a Pan heat Oil, add cumin seeds and once they flutter add the onions.
Fry the onions until transparent and then add garlic and cook them for 5-8 mints. Later add the boiled potatoes and cook them in simmer for 5 more min.
Add tamarind extract and then add red chille, turmeric , coriander powder, saltand let it bring to Boil.
Finally add the paste to the mixture in the pan and cook in simmer for about 10 mints.

Garnish it with Coriander Leaves.
Serve hot with Rice or Roti.

This is one of the easiest curry i prepared and it taste really good. Do try it out.

Wednesday, August 10, 2011

The Yummy Spring Onion Sabzi

     After a hectic day ... let try something light and refreshing. Have you guys ever tried Green Onion ki sabzi, I found this too tasty and very light as well. Spring Onions are used in almost all the Chinese and traditional dishes. Few times we used it for garnishing, but having the same as a standalone sabzi is also yumm.
Spring Onions

      This recipe has been passed from generations in my family, My whole family love's it and mom loves to cook as its quick to cook & low calorie food as well. There are so ma ny versions of this recipe by adding different vegetables. I am right now sharing with you the original version, do try it out and let me know if you like it... :-)


Spring Onions           - 2 Bunch (Finely Chopped)
Finely Chopped
Red Chilli Powder     - 2 Tbsps
Coriander Powder   - 1/2 Tsp
Turmeric Powder     - 1/2 Tsp
Oil                           - 1 Tbsp
Cumin Seeds           - 1/2 Tsp
Asafoetida Powder   - A Pinch
Salt to taste


Once Chopped added the masalas

Take a kadai, add the Oil once the oil is heated add the asafoetida, Cumin seeds.
Add red chille, turmeric and coriander powder to it and then add the chopped Spring Onions.
Cook it for few mins then  add salt to it and its ready.

The Yummy Spring Onion Sabzi
Taste Yumm with Roti or Rice & Dal

One of the Simplest recipe isn't it !!
But i love this for dinner, light and digestive. Ahh I aint any food expert but just trying to make some healthy food which will help me reduce my weight and also taste good for my tongue.

Thursday, August 4, 2011

Sooji Ka Dhokla

Sooji Ka Dhokla- Dhokla's have lot of variety, this is one of the most enjoyed recipe all over the world. An Gujarati dish, But a tasty fast food all over the world. I have known 3 different recipes to make this one Dhokla, what i loved and make is flavorful and quick. Dhokla's are healthy and can be a good side dish on your vrath (Fasting) days. Preparing this doesn't require any extraordinary ingredients as this can be prepared with ingredients at home that are used day to day. They are so light and a prefect snack with Hot Masala Tea. Usually we make Dhokla and garnish it with Simple Ingredients. But we can also make these dhokla's a bit heavy and make it a party dish.(Look out for these in coming up post).


Sooji (Semolina)           – 2 cups
Oil                                – 2 Tbsp
Carom Seeds (Ajwain) – 1/4 tsp
Ginger                          – 1 tsp
Green Chili                   – 2
Salt                              – 1 tsp or to taste
Water                           – 1 cup
Yogurt                          – 1 cup, well beaten
Turmeric Powder         – 1/4 tsp
ENO Fruit Salt             – 2 tsp

To Garnish

Oil                               – 2 Tbsp
Mustard Seeds            – 1 tsp
Sesame Seeds             – 2 tsp
Green Chilies               – to taste, slit
Cilantro                       – 10 sprigs, finely chopped
Curry Leaves              – few leaves
Coconut                      – Finely grated  (Optional )


In a Bowl, Add Sooji, Oil and Ajwain and mix them well making sure there are no formation of lumps.  Make paste of the ginger and green chilli.
Add Yogurt , Green chilli & Ginger paste, Salt, Turmeric Powder and then mix them well. Add water to the mixture just to make sure that the mixture doesn't too thick (Ideally it needs to be like Idliy/Dosa Batter) Leave the Batter to set for few hours. 
Prepare a stock pot or tall pressure cooker with 1 to 1 1/2 inches of water & Bring it to a boil. (You can also use Kadai and add water for about a 1 inch, once it comes to boil; keep the plate in the middle and cover the Kadai. ) Before transferring the batter to the plate add ENO fruit salt to the batter and mix well. The batter will foam up.Pour batter immediately into the Dhokla plates (filling it only half a way up) and place Dhokla into the vessel. NOTE: If using a pressure cooker, do not place the weight or whistle on the cooker.
Cook the Dhokla for 15-20 mints, to check if its done insert a knife and if it comes out clean then it should be done.

For the seasoning, heat Oil in a small skillet on medium heat.Add Mustard Seeds and allow them to pop.
Add Sesame Seeds and allow them to pop (keep a cover handy to the seeds don’t pop at you). Add slit Green Chilies and let them cook for 30 – 40 seconds.Add Coconut grated, Chopped Cilantro Leaves and then pour it over the top of the Dhokla.

Cut Dhokla into desired square pieces and serve with mint/coriander chutney.