Monday, August 6, 2018

Besan Curry

Besan curry

I adored it and thought of offering the formula to everybody. When you get exhausted with standard curries attempt this hot, tasty and fragrant curry and you will be flabbergasted. It  liquefy in mouth and is super delightful. Today I to have made zesty onion garlic based curry. You can likewise attempt in just ginger tomato gravy that also tastes good. This Besan curry can be made on weekend for trying something different and new.
It is a curry and is cooked with besan which is firstly cooked, cooled, cut and deep fried and then it is addedthe to gravy and can be served with rice and Chapati,


For Besan cubes:
  • Gram flour (Besan) – 1 cup
  • Garlic paste – 1 tsp
  • Mustard oil – 1 tbsp
  • Turmeric (Haldi) – 1 tsp
  • Asafoetida (Heeng) – 2, pinches
  • Coriander powder (Dhania)- 1 tsp
  • Garam masala – 2-3, pinches
  • Salt to taste
For gravy:
  • Onion- 2 big, finely chopped
  • Tomato Puree
  • Green chilies : 1 tbsp, finely chopped
  • Ginger paste –2 tsp
  • Garlic paste – 2 tsp
  • Sabji Masala- 1/2 tsp
  • Turmeric (Haldi) – 1 tsp
  • Coriander powder (Dhania)- 1 tsp
  • Garam masala – 2-3, pinches
  • Mustard oil – 1 tbsp
  • Salt to taste
  • Make a thick paste of all the ingredients to prepare Besan cubes.
  • Heat oil in a kadhai and add the paste.
  • Keep stirring the paste continuously at very low flame.  continuously stirring is required so that  lumps do not form.
  • Stir till the paste become very thick like flour for chapati but it should be soft.
  • Grease a plate with oil.
  • Now spread the thick paste on the greased plate and spread it evenly.
  • Take oil on hand and pat to flatten it.
  • Keep the plate in the refrigerator for 15 -20 minutes to set.
  • Now remove the plate from the refrigerator and cut the spread into small squares.
  • Either shallow or deep fry the besan cubes and keep them aside.
  • Heat oil and the cubes till they turn dark brown in color, do not overfry them.
  • Add Oil to a heated pan.
  • Add green chillies.
  • Add ginger-garlic paste and fry well.
  • Add Onion, when onion get cooked add  turmeric (Haldi),coriander powder (Dhania) and when it releases oil add tomato puree in it and fry it until it get brown in color to give a good color to gravy.
  • When masala got ready add water to it and keep it to boil, when it started boiling add cubes and let it boil for 3 mints.
  • Add all fried besan cubes and then add garam masala on curry and garnish with green chopped coriander.
  • Serve hot with rice and raita.

Friday, June 22, 2018

Stuffed Corn Bell Peppers

Stuffed Capsicum!!!!! An authentic dish with great aroma and delicious taste. We all must have eaten this dish at our home or in parties found specially in Tava Bhaji section, it is made up with mixture of  some common ingredients and then roasted in pan. It could be made traditionally by roasting it on coal as it would give tempting flavor to this capsicum recipe.
But I had tried something different with this and you won't believe it is now one of my favorite dish and it would be yours too just follow all my instructions as given in the recipe below. I had Roasted Chana Powder to this recipe as it adds rustic flavor to this recipe.


  • 4 Capsicum
  • 100 gms Paneer
  • 2 Boiled Potatoes
  • 2 Chopped Onion
  • 1 Cup Boiled Corn
  • 1 finely Chopped Tomato
  • 50 gm Roasted Chana Powder
  • Salt to taste
  • 1/2 tbsp Garam Masala
  • 1/4 tbsp Chaat Masala
  • 1/2 tbsp Cumin Seeds
  • 1/4 Cinamon/ Dalchini Powder


  • Take capsicum and hollow it with the help of knife, avoid extra pressure on it otherwise capsicum will break and while cooking filling may come out.
  • For filling take bowl add smashed boiled potatoes, paneer, Corn, onion, tomatoes, chana powder, garam masala, chaat masala, dalchini powder, salt and mix them well.
  • Take capsicum and fill the prepared filling in it with the help of spoon, fill all the capsicums.
  • Take a pan, heat oil in it, put capsicum in pan and cover them for 10 mints, untill they cooked properly on medium flame.
  • Take care that they don't get burnt, so keep gas on low to medium flame.
  • When they get cooked properly remove them from the flame
  • Serve capsicum with dal fry and rotis.

Friday, May 18, 2018


Poha, a simple Indian recipe made from flattened rice flakes (which is called poha). Poha can be served at breakfast or in evening snacks, it is very light and can be made healthy by adding various veggies.It includes ingredients that are easily available at your home and you can make it innovative as per your taste and preferences, you can add like groundnut, sev bhujia and many more things as you like and can be served as evening and morning snack with Tea.

Serves- 4
Preparation Time- 10 mins
Cooking Time- 10 mins
Total Time- 20 mins

  • 2 cup washed & dried pressed rice
  • 1 teaspoon lemon juice
  • 2 pinches salt
  • 2 teaspoon powdered turmeric
  • 8 leaves curry leaves
  • 1 Chopped Onion
  • 2 gm sliced green chilli
  • 3 teaspoon sugar
  • 1 tablespoon refined oil
  • 2 teaspoon mustard seeds
  • 2 sprigs coriander leaves
  • 1 teaspoon pomegranate seeds
  • 1 chopped into cubes potato
  • 1 Handful raw peanuts
  •  To start with chop the veggies and keep aside.
  • Wash pressed rice (poha) and rinse well. Drain all the water and keep aside for 15 minutes.
  • Heat oil in a pan over low-medium flame and add mustard seeds. When they start spluttering, add curry leaves, peanuts, and green chilies, chopped Onion in the pan.
  • Fry the peanuts for some time, avoid burning it as this will spoil the taste.
  •  Add the small cubes of potato. Allow the potato to cook well and put the lid for some time, this will make the potatoes soft.
  • Also, you can add veggies of your choice, if you want to make it more nutritious, as I  have added cauliflower.
  •  Then add the poha into the pan, mix it well with the ingredients and add the turmeric powder to the recipe and salt as per your taste preference.
  • Stir the ingredients together add salt and lemon juice in the pan. The poha shouldn't be too dry, to make it soft, you can sprinkle some water. To make the dish more flavourful and aromatic you can add some garam masala to it.
  •  Poha is often served with chutney and garnished with freshly chopped coriander and green chilies. Poha makes for a wholesome meal. So try this awesome recipe and relsih with your loved ones.
  • Garnish with coriander leaves.

Thursday, May 17, 2018

Shahi Bread

Shahi Bread pudding sweet

Shahi Bread is an easy dish for breakfast, a snack or dessert. It’s just as easy to make as it is to enjoy it hardly take 5 minutes and requires just simple ingredients.I usually make it when we have a family get together. You can try this simple sweet bread recipe with your favourite dry fruits and you can also use milk with kesar to give it an authentic presentation,but this would be the best as simple it is made. I prefer a little butter on it for good measure.

Serves- 4
Preparation Time- 5  mins
Cooking Time- 15 mins


  • 4-5 Bread Slice
  • 1/2 Cup Sugar ( as per your taste)
  • 1/2 Tbsp Elaichi Powder
  • 1 Cup Water
  • 2 Tbsp Butter


  • Take a pan and heat it.
  • Add butter to it and roast bread on medium flame, try to make it little golden in color,
  • Take another Pan and boil water into it.
  • When water start boiling add sugar, elaichi powder.
  • Make syrup and keep it aside and let it cool.
  • Take Bread Slices into a plate and pour sugar syrup on it.
  • Keep it in a refrigerator and let it cool, you can also serve it hot.
  • Garnish it with dry fruits and serve it with fork.


I utilized grape tomatoes for the bruschetta shot, yet I likewise love to utilize and garden crisp tomatoes when they are at their cres...