Friday, 21 March 2014

Chickpeas sundal

For making sundal u will need:

Chickpeas- 2 cups (soaked in water for 7-8 hours)
Dry red chilli- 2-3 nos
Roughly chopped green chillies- 1tsp
Mustard seeds- 1tsp
Asafoetida/ hing- a pinch
Curry leaves- a few
Salt to taste
Vegetable Oil- 1tblsp
Grated coconut- 2 tblsp
Turmeric powder- 1tsp
1 tblsp lemon juice


In a pressure cooker, place chickpeas , salt and 1/4 tsp turmeric powder. Add water in such a way that it s just 1/2" over the chickpeas.

Pressure cook for 5-6 whistles till they becomes soft. Once done, let the pressure come down on its own. Once pressure releases, remove peas and drain in a colander completely. 

Heat oil in a pan. Add  Dry red chillis & crackle mustard seeds, now add asafoetida, green chillies, curry leaves to it. When curry leaves starts spluttering add the boiled chickpeas to it. Adjust salt. Switch off the flame. Add lemon juice to it. Now garnish with some grated coconut. 
Your chickpeas sundal is ready to serve. Serve as a side dish with rice, pullav  or u can have it with parathas.

Wednesday, 19 March 2014

Dum Aloo

Dum alloo is one of the fav recipe of my hubby. He loves to have it with all different things.. It may b with Puri ,  paratha or nomal I decided to make  this on his bday. I also invited some of  our friends for the occassion & Prepared his fav pinapple cake, then for dinner puri, dum alloo, veg pullav, channa daal masala & mix veg. For dessert I prepared mango custard. One of my friend brought noodles cutlet & chenna poda (ricotta chese cake). All liked the food but above all dum allo was very demanding. Friends just loved it!!!  Just to mention that I made some changes to the recipe that day, like rather than boiling the potatoes I deep fried them & added curd & some spices to the dum alloo which made it super yummy.. so thought of sharing it in my blog before the procedure goes away from my mind :) so friends here is the recipe.


10-12 Small Potatoes cut into 2 pieces or u can cut them into 4 pieces if they are big
2 Medium Size Onions
1 tblsp Ginger garlic paste
2 medium size tomatoes (boil for 2 mins, peel & blend to make tomato puree)
1 tsp fennel seed powder
A pinch of hing/ asafoetida
4 Green Cardamoms
1″ Stick of Cinnamon
1-2 bay leafs
1 Teaspoon Cumin Seeds
1tsp nigella seeds
¼ th  cup curd (whipped)
1 Teaspoon of Turmeric power
1tsp red chilli powder
1tsp Kashmiri red chilli powder
1 Tablespoon Garam Masala 
2 Tablespoons of mustard Oil
Vegetable oil for deep frying the potatoes
Chopped Cilantro/Coriander leaves for Garnish
Salt to taste


Peel the potatoes and soak them water for 1-2 mins. 
Heat oil in a kadai & deep fry the potatoes till brown. You can also sallow fry  the potatoes if you are health cautious.  Set aside.
Heat mustard oil in a pan. Add cinnamon, bay leaves and cardamoms. When they start to sizzle add the Cumin seeds, hing. When the cumin seeds start crackling add nigella seeds & fennel seeds powder. Now add Onions and fry them till they are glazed and slightly brown. At this stage add Kashmiri red chilli powder ( to maintain a good colour in your curry). Don’t let them burn stir for 3-4 sec. & immediately add the ginger garlic paste to it. Add turmeric powder, red chilli powder & salt.  Sauté for 3-4 min till oil appears in masala now add tomato puree to masala & mix well. Sauté for another 2-3 min till masalas are done. Now add whipped curd to masala & stir continuously for 2-3 min. It’s the time to throw in the fried potatoes. Mix well with masala. Cover & cook for 5-7 mins till all the masala coats the potatoes and the potatoes are tender. If it will start sticking in bottom you can sprinkle some water.
Now throw in some garam masala & chopped coriander leaves. Mix well. Your dum allo is ready to serve now.
Serve hot with puri, hot phulka or paratha. 

Tuesday, 18 March 2014

Tutti Frutti Muffins


1 ½ cup All purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1tsp cinnamon powder
Pinch of nutmeg powder
1 stick of unsalted butter (room tempr.)
1 cup white sugar
2 large eggs
1 ½  tsp pineapple essence
½ cup milk
1 tsp orange zest 
2 tblsp finely chopped cherries
1/2 cup tutti frutti
2 tblsp broken cashews


Preheat the oven to 350 degrees F. Place the rack in the middle of the oven. Grease a muffin tin or line with paper liners and set aside.
Take bowl. Sieve flour, baking soda and baking powder, Baking soda and keep aside.. 
Whisk butter with sugar till light & fluffy. Add in beaten eggs and essence and give a quick whisk. 
 Fold in flour and baking powder, soda & orange zest, cinnamon powder, nutmeg powder. Add Milk & mix well. Do not over beat, just mix till well combined in low speed.

Add chopped cherries, tutti frutti,  broken cashews & reserve some for sprinkling on top. Do not beat it but just fold until combined and pour the batter among the muffin cups (about ½ to 2/3 full). Sprinkle the remaining cherries, tutti-frutti & cashews on the top.
 Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean & muffins becomes golden & springy to touch, bake for 20-25 minutes, Immediately remove muffins to a wire rack and cool for at least 5 minutes. Your muffins are now ready to eat..Serve immediately or U can Store in an airtight container at room temperature.