Friday, 28 November 2008

Sweet Puri/Meethi Puri/Pua

2 Cups Wheat Flour
1/4 Cup Ghee(for moyan)
1/2 Cup Sugar/Jagery
4-5 Cardemom (Fine Powder)
1 Cup Milk
Ghee to fry

Procedure To Make sweet Puri:
1. Take wheat. Mix all the ingredients.And kneed the dough.
2. Make small balls of the dough.And roll it like chapati.
3. Cut it into small puris.
4. Take enough ghee in frying pan.Heat it.And fry the puris.
5. Sweet Puris are ready.

Methi Ke Gatte

For Gatte
1 cup fenugreek leaves (methi) finely chopped
1 cup bengal gram flour (besan)
1 tsp coriander powder
1 tsp red chili powder
2 tbsp Oil
2 tbsp curd
salt to taste
2 - 3 pinch asafoetida(Hing)

For seasoning
3 1/2 tblsp Cooking Oil
1 tsp Mustard Seeds
1 Red Chilli crushed
1 tsp Coriander Powder
1 tsp Dry Mango Powder (amchur)
1 tsp Garam Masala Powder
1 -2 pinch Asafoetida(Hing)


1. Mix everything methi, gram flour, asafoetida(Hing), red chilli powder, coriander powder and salt.
2. Mix in mustard oil and enough water to knead into a firm dough.
Divide into 3 equal parts and roll into cylinders.
3. Boil some water in a pot and mix in these cylinders for 15 - 20 minutes.
4. Drain, cool and cut into 1" long pieces.
5. Heat up oil.
6. Mix in asafoetida(Hing), mustard seeds and when the seeds crackle, mix in the gattes.
7. Saute
8. Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
9. Stir to mix well.
10. Methi ke Gatte are ready.Serve with Chapatis or Rice.

Aloo Gobi Saag

2 Medium Size Potato
1 Medium size Cauliflower
1 Big Onion(Finely Chopped)
1 tsp Ginger Garlic Paste
1 tsp red Chilli powder
1/2 tsp Turmeric powder
A pinch of Hing
1 tsp Coriander Powder
1 tsp Garam Masala Powder
Coriander leaves to garnish
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 tbsp oil

Procedure To Make Aloo Gobi ka saag:
1. Cut the Potato in cubes.
2. Seperate the florets from Cauliflower. Wash & drain.
3. Heat Oil in a Pan , add Cumin and mustard seeds and Hing.
4. Add Onions & fry till translucent.
5. Then add ginger, garlic Paste,Coriander Powder,red Chilli powder,Turmeric Powder stir, Mix in Potatoes ,(pour 1 cup water ) cover to cook.
6. When the Potatoes are half done , add the flowrets,& salt. Cover to Cook.Add water if required.
7. Open afer a few minutes,add Garam Masala Powder. Garnish with Coriender leaves
& Serve hot with Breads, Rice, Rotis or as a side dish.


1 cup Steamed Sprouted Moong
1 Onion chopped
1 Tomato chopped
1 cucumber Chopped
1 carrot Grated
salt to taste
Red chili powder to taste
11/2 tsp. lemon juice
1/4th tsp. roasted cumin (Jeera) powder
Finely chopped coriander leaves
1/2 tsp. grounded sugar (optional)
1/2 tsp Chaat Masala
Wash and drain sprouts.
Add Onion, tomato and other ingredients.
Mix well.
Garnish with coriander.
Note: Other sprouted lentils can also be used in place of moong.

Thursday, 27 November 2008

Tomato Puri

2 Big tomatoes
1 tsp Cumin seeds
2 Green Chillies
1/2 Inch Ginger(Grated)
1 tsp Coriander leaves
1 tsp Turmeric Powder
1 tsp Red Chili Powder
salt to taste
Wheat Flour

Procedure To Make Tomato Puri:
1. Take Tomato,cumin seeds,chillies,ginger,coriander,turmeric powder,red chili powder and salt.Grind together to form fine pourie.
2. Add some wheat flour in it, and kneed softly.Keep adding wheat flour to form a soft dough,like chapati.

 3. Take a small ball of it and roll like chapati,Make small Puri of diameter approx. 3-4 inch.
 4. Take Cooking Oil in a pan/kadhai.Heat it,and fry the puries till reddish brown in colour.
 5. Tomato Puri is ready.Serve hot with Pickle or chutney.

Tuesday, 25 November 2008

Kadhi Pakora

Ingredients For Pakora:
(Type I)
1 cup Besan (Gram Flour)
1/2 tsp chilli powder
1/2 tsp Turmeric Powder
Baking Soda 1 pinch.
1/2 tsp Cumin Powder
salt to taste.

(Type II)

1 Cup Gram FLour
1/4 Cup Onion Chopped
1/4 Cup Spinach Chopped
1/4 Cup Potato Chopped
1 Tsp or Ginger paste Ginger Chopped
1 Tsp Red Chili Powder
Salt To Taste.
1/2 Tsp Baking Powder

Procedure to Make Pakoras:
1. Mix all Pakora Ingredients in 1/2 of water.
2. Heat Oil in Kadhai/Pan. Take small amount of paste in hand & drop small balls of it.
3. Deep fry the mixture till golden brown.Drain .

(Make sure to make enough Pakoras as it very Yummy to eat as it is.)

Ingredients For Kadhi:
1 cup Curd
1 tbsp Besan(Gram Flour)
1/2 tsp chilli powder
1/4 tsp Hing
1/2 tsp Turmeric Powder
1/2 tsp Garlic Paste
Mustard seeds 1pinch of
Methi Dana (Fenugreek Seeds) 1 pinch of
Curry leaves 10
salt to taste

Procedure To Make Kadhi:
1. Beat Yogurt & Gram Flour thick without any lumps.Mix Chilli Powder,salt,Turmeric powder.
2. Heat Oil in pan , add mustard,methi dana,Curry leaves & Hing.
3. Add Yogurt mixture ,bring to boil and simmer for about 10-15 minutes.
4. Keep Stirring to prevent lumps.
5. Add Pakoras & again simmer for about 5 miuntes.
6. serve hot with Steamed rice.

Monday, 24 November 2008

Veg Samosa


For Dough:

2 cups Maida or all-purpose flour
2 tbsp hot oil
Salt to taste

For filling:

2 potatoes
1 onion
½ cup peas
1 garlic (optional)
1 tsp cumin seeds
2 tsp finely chopped ginger
1 tsp turmeric powder
1 tsp mustard powder
5-6 chilies, finely cut
Spice powder (any garam masala)
Chopped coriander leaves
2 tbsp oil


Making the dough:
1. Sieve the flour and make a well at its center. Add 2 tbsp hot oil into the well. 2. Then mix it well.
3. Add an adequate amount of water to prepare semi-hard dough and knead it well. Cover it and keep aside for about 15-20 minutes.
4. When you start to make a covering for samosa, knead the flour again.

Making the filling:

1. First cook potatoes and cut them into small pieces.
2. Add cumin seeds, mustard seeds and turmeric powder in heated oil in a pan. When they begin to pop up, add onions to the oil and fry them, until they become translucent.
3. Then add fresh peas, garlic, ginger, chili and spice powder. Fry it for a few minutes.
4. Then add cooked potatoes. Fry the mixture in a low heat, until it becomes semi-dry.
5. Then add chopped coriander leaves and remove it from the heat. Let it cool down completely.

Now we have to stuff the filling in the dough to make a samosa.

6. Make lemon size balls of dough. Place the balls on a flat surface and press with a rolling pin to get an average thickness.
7. Cut it to make a half circle. Take one of the half circles. Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone.
8.Stuff it with about 1 tbsp of prepared filling and seal it firmly. In the same way, make samosas with all the dough.
9. Heat enough oil in a frying pan. Deep-fry the samosa over a medium heat, until it becomes crispy and golden brown. Server it hot along with tomato sauce or tamarind chutney.

(You can also add chopped cashews or raisins to the filling in order to give a rich flavor. If you want to avoid high calories by frying, then bake the samosa in a pre-heated oven.)

Tuesday, 18 November 2008

Gatte Ki Sabji

Ingredients FOR GATTA :

Besan 200gm
red chilli powder 1/2tbs
haldi powder 1/2tbs
salt to taste

Ingredients FOR GRAVY:

red chilli powder 1tbs
haldi powder 1/2tbs
hingh powder (pinch of)
dhania-jeera powder 1/2tbs
ghee 2tbs
curd 1 small bowl
salt & cilantro(fresh chopped dhania) to taste

Procedure to make Gatte ki Sabzi:
1. Take kadhai and pour in it 1lt. water,allow it to boil on slow flame.
2. Now, at the other side take besan,2 tbs oil,salt to taste,red chilli powder1/2tbs,haldi powder 1/2 tbs.
3. Now mix it well untill it become solid like chapati dough,by sqeezing it.
4. Make small pieces of dough into round,then make roll abt 5-6 inches.
5. Allow it to boil in the boiled water for 6-7 minute.
6. After boiling allow it to cool for 2 min.
7. Don't discard that gatta's boiled water,remain it at side in another cantainer.
8. now take knife & cut the rolls into small pices,abt 1-2 inches.
9. Now take kadhai and pour ghee in it.
10. After few seconds add jeera in it.
11. When jeera is compeleted add in it pinch of hingh powder,red chilli powder and haldi powder,then immediately add curd into it and allow it to heat for 1-2 min.
12. Add gatta.salt,dhania.jeera powder,remaining water to it.
13. Cook it for 4-5 min.
14. garnished it with fresh cilantro over it.
15. Your gatte ki sabji is ready to eat with garam Chapati & rise.

Masala Baigan


Small brinjals 5 nos. (cleaned and tops removed and sliced vertically into strips - say like finger chips)
Onion one large, finely chopped
Turmeric powder 1/4 tsp.
Chili powder 1/4 tsp.
Curry leaves 8 nos
cumin seed 1/2 tsp
Mustard seeds 1/2 tsp
Ginger Garlic Paste 2 tsp
Coriander leaves for garnish
Salt to taste
Oil for frying

Procedure to make Baingan Masala :

1. Heat oil in a kadai or pan and when hot add cumin seeds and musterd seeds and when they splutter, in goes the sliced onions.
2. When they are just about done, say a little browned, add in the powders ( turmeric + chili) and saut.
3. Now put in the sliced brinjals and toss around the masala adding salt to taste and close the pan and cook on slow flame.
4. Stir in between so that the brinjals doesn't get burnt. If it needs little more oil, do be generous. Cook on slow flame till done. Garnish with coriander leaves.
5. Serve with hot rice or puris or chappatis.

Monday, 17 November 2008

Rajgira Halwa

1 cup Rajgira Flour
1 tbsp Ghee
3/4th Cup Sugar
Cashew and Almonds to garnish
1 1/2 Cup Hot Water

Procedure to make Rajgira Halwa:
1. Take Ghee in a non stick pan.Heat it and add Rajgira flour.
2. Roast it until it becomes brown in colour.
3. Add hot water and stir it.
4. Add Sugar and mix well.Stir it for 2 min on medium flame.
5. Stir till halwa starts loosing Ghee from it.
6. Rajgira Halwa is ready.Garnish it with Almonds and Cashew.

Sunday, 16 November 2008

Sabudana Vada

1 cup Sabudana
1 cup coarsely ground roasted penuts
1/2 cup Rajgeera Flour
1/2 cup boiled and mashed potato
1/2 tsp red chilly powder
1/2 tsp cumin powder
2 green chillies (finely chopped)
salt to taste

Procedure To Make Sabudana Vada:
1.Take the sabudana in a container, and add enough water that it barely comes above the surface of the sabudana.
2. Leave it like this for at least 4-5 hours.(The sago will soak up all the water, fluff up to become soft and spongy, so it can be squeezed between your fingers, without feeling sticky or mushy.)
3. Drain out any excess water, if remaining.
4. Add boiled mashed potatoes,green chillies,red chilly,cumin powder,Rajgeera flour and penut powder.Mix well.
5. Make the paste into equal-sized balls and flatten slightly to form patties.
6. Heat oil in a wide, flat pan and shallow fry the patties till golden.
7. Drain on paper towels and serve with seasoned curd.

Sabudana Khichdi

2 cups sabudana/sago
2-2 1/2 cups water - for soaking the sabudana
1 cup roasted peanut(coarsely ground into fine powder)
1 medium potato - boiled and chopped
10-12 roasted peanuts
3 tbsp ghee or cooking oil
1 tsp cumin seeds
2 green chillies - finely chopped
6-7 curry leaves - whole
1 tsp sugar (adjust per taste)
salt and lemon juice - to taste
chopped coriander leaves to garnish

Procedure To Make Sabudana Khichdi
1. Take the sabudana in a container, and add enough water that it barely comes above the surface of the sabudana.
2. Leave it like this for at least 4-5 hours.(The sago will soak up all the water, fluff up to become soft and spongy, so it can be squeezed between your fingers, without feeling sticky or mushy.)
3. Drain out any excess water, if remaining.
4. Chop your boiled potatoes into small cubes.
5. Take a non-stick pan and add the ghee to it. When it's a bit hot, add the cumin seeds, chopped green chillies and curry leaves and roasted peanuts.
6. Cook the potatoes for about 2 mins, then add the soaked sabudana to the pan. Add the coarsely ground peanut powder, salt, sugar and lemon juice and mix well, but gently. Cook the sabudana on medium-flame and stir gently to prevent clumping together. Once everything is mixed, and the sabudana khichdi gets a light-brown color, adjust for seasoning to your taste. Then remove from flame and set aside.
7.Garnish with the coriander leaves and serve the hot Sabudana(Sago) Khichdi with curd or lemon.

Friday, 14 November 2008

Daal Baati

Ingredients For Bati:
Wheat Flour 3 Cups
Baking soda 1/4 tsp
Vanaspati Ghee 3 tbsp
Sault to taste
Ajwain 1 tsp
Water to kneed

Procedure For Baati:
1. Take the flour add all the ingredients and make dough.Keep aside for 15 mins.
2. Prepare small balls out of this dough.
3. Roast these batis in Gas Tandoor.Turn occasionally.Cook till Baaties become golden in colour.
4. Pour Ghee on Baati.
5. Baati is ready.

Ingredients for daal:
1 cup Tooar daal
1 tbsp Chana daal
8 Garlic flakes
8 Curry leaves
2 Green Chillies
1 tsp garam masala
1 tsp Turmeric Powder
1 tsp Red Chilly powder
1 pinch of Cumin seeds
1 pinch of Mustard seeds
1 Toamto chopped
2 tsp Turmerind paste diluted in water
Jaggery or Sugar to sweeten the taste
Salt to taste.

Procedure for Daal:-
1. Cook Toor dal.
2. Take some oil in a pan.Heat it and add cumin seeds and mustered seeds.
3. Add green chillies, curry leaves,garlic, red chilli powder,turmeric powder, garam masala and tomatoes.
4. Stir it well.
5. Add boiled toor dal and pour 4 cups of water.
6. Allow it to boil for 10 minutes.
7. Dal is ready.
8. Serve Daal bati with ghee.


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About This Blog

First of all thanks for visiting my blog.Spiceland means the land of spices that is India.Even after travelling across various places in the world I find Indian Food the most delicious among all.The reason behind writing this blog is not only to share my favourite recipes with other foodies like me but also I see it as my personal CookeryBook in which I have stored the recipes with the perfect procedures with the images.I own a recipeblog doent mean that I am a chef or expert in cooking,I still assume myself a beginner cook.The recipes mentioned in the blog are inspired by my loving mom who is the Greatest cook in the world and are blend of North Indian,Maharashtrian,South Indian since I belong to these various places in India.Hope you are enjoying your tour to Spiceland.Feel free to comment any suggestions on Spiceland Recipes.

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