Friday, April 2, 2021



Doon means walnuts in Kashmiri language and chetin is chutney. This easy to make chutney has a creamy texture and tastes amazing with the flavourful ingredients added to the walnuts. Traditionally a pestle and mortar is used to grind it keeping a coarse texture but these days it is done in a grinder. 
This can be served with kababs, main meal or as a dip. 

Walnuts .......... 1/2 cup
Hung curd ........ 3-4 tbsps
Onion  ...............   1 small 
Garlic ................ 2 cloves
Green chillies ..... 2
Caraway seeds / Shahi jeera ... 1/2 tsp
Dried mintleaves .................... 1/2 tsp (You may also use few fresh leaves instead)
Kashmiri chilli powder ........ 1/2 tsp
Salt .................... to taste

1. Dry roast walnuts for few minutes on meduim flame.
2. Switch off the gas and add the shahi jeera. It will get roasted in the heated pan. Let them cool.
3. Transfer the ingrdients into a grinder and blend them to a slightly coarser texture.

This chutney tastes best when it is fresh. Make and enjoy it in smaller quantity. Because of the onion and hung curd content it may change the taste if stored longer than a couple of days.

This recipe is part of the "A-Z Recipe Challenge in a facebook group wherein we bloggers come together and choose key ingredients alphabetically to make and post a dish every month. The alphabet of the month is W and I chose to make this walnut chutney from the Kashmiri Cuisine. 

Pin for later

You may also like:

Saturday, March 27, 2021


 Swanjhro ( drumstick flowers ) and Beeha (lotus stem) are a delicacy for Sindhis and are extensively used in the Sindhi Cuisine. We have a variety of dishes, main course as well as snacks with them. 
Here is a simple stir-fry with the combination of both. No onion or garlic is used in this recipe yet it is so flavourful. It can be relished with rotis or dhodho ( Sindhi style bhakri)

Swanjhro / Drumstick flowers ...... 1 bowl (boiled)
Beeha / Lotus Stem ...................... 10 - 12 slices (boiled)
Tomatoes ............................. 2 (cut into pieces)
Cumin seeds........................ 1 tsp
Turmeric powder ............... 1/4 tsp
Red chilli powder .............. 1/2 tsp
Coriander powder .............. 1 tsp
Cumin powder .................. 1 tsp
Salt ................................ to taste
Oil .................................. 3-4 tbsps
Yogurt .......................... 1-2 tbsps (optional)
Coriander leaves ............ handful

1. Heat oil in a pan and addthe cumin seeds.
2. When they crackle tip in the tomatoes.
3. Saute them and cook until they are soft and mushy.
4. Now add the salt and spice powders. Stir well and add 2-3 tbsps of water and simmer.
5. Now add the boiled lotus stem pieces and saute.
6. When the oil starts to separate add the boiled drumstick flowers.
7. Saute for couple of minutes until the moisture is gone. 
8. Finally add the coriander leaves.

Watch the Video:

Pin for later

You may also like:

Wednesday, March 3, 2021


 This is a very light salad perfect to go with sandwiches or barbecue dishes, a treat for sea food lovers.

This recipe is part of the "A-Z Recipe Challenge" in a facebook group wherein we bloggers come together and choose key ingredients alphabetically to make and post a dish every month. The alphabet of this month is V and I chose Vermicelli as my ingredient and made this yummy salad.

Vermicelli pasta .. 2 cups (cooked)
Shrimps .............  250 gms
Celery seeds ...... 1/4 tsp (or 1 stalk of fresh celery diced)
Ice berg Lettuce .... as needed 
Mayonnaise .......... 1/4 cup or more as needed
Salt .................... to taste
Crushed black pepper ... 2 pinches.
Parmesan cheese ........... 1-2 tbsps (optional)

1. Cook the vermicelli pasta with little salt, oil until done. Drain and run under cold water. Set aside.
2. Boil the shrimps with salt, drain them and letthem cool.
3. Break the iceberg lettuve into small pieces.
4. In a large bowl mix all the ingredients. Check the seasoning. 
5. Serve it on a bed of lettuce leaves. 

You may use parsley or any other fresh herbs if you wish to.
You can also add some honey or olive oil to the salad 

Pin for later

You may also like:

Veg Russian Salad

Monday, March 1, 2021


This is a very nutritious curry and made without onion and garlic. You will surely love the sweet spicy and tangy flavours and it takes less than 10 minutes to prepare.

Green Tomatoes nutritional value:
These are loaded with fiber, proteins and carbohydrates which help us to maintain our blood pressure at normal and also reduce the risk of heart problems. They are also a good substitute for carrots to maintain good eye sight and keep our skin glowing.

So it is very important to include these in our diet in some form or the other. Apart from the curry you can also add them to your soups and salads, make a salsa or chutney.

Green tomatoes ....... 3-4 (or as needed)
Turmeric powder ..... 1/4 tsp
Red chilli powder ..... 1/2 tsp
Salt ........................... as needed
Jaggery powder ......... 1 tsp
Coriander powder ....... 1 tsp
Garam masala ........... 1/2 tsp
Cumin powder .......... 1 tsp

For tempering:
Asafoetida ..... ...2 pinches
Cumin seeds .... 1 tsp
Mustard oil ...... 3-4 tbsps

1. Wash the tomatoes well and cut them into pieces.
2. Heat the mustard oil in a pan. Bring it to a smoking point and cool it a bit.
3. Add the asafoetida and cumin seeds.
4. When they crackle add the spice powders maintaining the flame low.
5. Give it a stir until they give out a nice aroma.
6. Add the tomato pieces.
7. Give a nice stir and increase the flame to medium.
8. Keep stirring intermittantly.
9. Half way through add the salt and jaggery powder.
10. Cover it and simmer until done. They get cooked in their own juices and no water is required.
11. It takes about 7-8 minutes for the curry to get cooked.
12. Keep the tomatoes little firm and don't over cook and make them mushy.
13. Serve with rotis / puris / khichdi

Watch the recipe video

Pin for later

You may also like:

Saturday, February 27, 2021


Many of us are not aware that olives also grown in India. Even I always thought they were imported from Spain.  But they grow wild in the interiors of Assam and are used extensively in their cuisine. 
Here  is a sweet, sour and spicy chutney from Assamese Cuisine made with olives and jaggery. It takes just 8-10 minutes to make this delicious chutney which can be relished with puris or parathas.

Crushed olives ......  1/2 cup
Mustard oil ........... 4-5 tbsps
Organic jaggery powder ..... 3-4 tbsps
Salt ........................... to taste
Panch phoran ............ 2 tsps
Red chilli powder ..... 1 tsp
Roasted cumin powder ... 2 tsps
Honey ............................. 2 tbsps

1. Crush the olives in a chopper or a pestle and mortar.
2. Heat mustardoil to a smoking point and cool it a bit.
3. Add the panch phoran spice mix.
4. When it gives outan aroma add the jaggery powder.
5. Stir on low flame until the jaggery melts.
6. Add the salt, chilli powder and cumin powder. Stir well. Maintain low flame.
7. When the oil starts to separate stir in the honey.
8. Give it a good stir and remove from the gas. Chutney is done.

Watch the recipe video

About the group:
Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Chutneys.
 I made this unique chutney recipe with the two secret ingredients Mustard Oil and Panch Phoran given by my partner Sasmita Sahoo Samanta. Her blog has some amazing dishes like Kaitha Chutney to check out. 

Recipe adapted from - HERE

Pin for later

You may also like:

Sweet Tamarind Chutney

Tuesday, February 2, 2021


 Here is a very easy recipe of cashew nut  cookies. I made them heart shaped for the upcoming Valentine Day. We just need few ingredients that are always available in our kitchens. 

This recipe is part of the "A-Z Recipe Challenge" in a facebook group wherein we bloggers come together and choose key ingredients alphabetically to make and post a dish every month. The alphabet of this month is U and since we don't have any ingredient starting with this one. we decided to make something with Unsalted ingredients. I decided to make cashew nut cookies using Unsalted Cashew Nuts

Unsalted Cashew Nuts ..... 1 cup
Powdered sugar ................ 1/2 cup
All purpose flour ............. 1/2 cup
Melted butter or ghee ...... 1/4 cup
Unsalted pistachios ......... handful
Baking powder ............... 1/2 tsp
Cardamom powder ........ 1/2 tsp
Milk .............................. 2 or 3 tbsps

1. Soak the pistachios that we are going to use for garnishing . This helps to peel and slice them easily and also to retain the green colour while baking.
2. Grind the cashew nuts to a fine powder.
3. In a large mixing bowl beat the melted butter or ghee and sugar until fluffy.
4. Add the cashew nutpowder, baking powder and the cardamom powder.
5. Mix well with a spatula.
6. Now add the all purpose flour (maida) and mix until the ingredients are combined well enough.
7. Add a spoonful of milk and continue to mix so that the dough is moist enough.
8. You may require 2 or 3 tbsps of milk to get the perfect consistency.
9. Now with the hand gather the dough and knead lightly. Set it aside to rest for 15 - 20 mins.
10. Peel and slice the pistachios while the dough is resting.
11. Roll out a portion of the dough and cut out the cookies with the help of a cookie cutter.
12. Make all the cookies and place them in a  baking tray on a parchment paper or silicon mat.
13. Garnish them with pistachio slices.
14. Bake in a preheated oven at 180 C for 8 to 10 minutes. The time and temperature may vary a bit depanding on the size of the oven.
15. Cool them well before storing.

You may also use whole wheat flour if you want to make them healthier.
The same can be made with any other nuts instead of cashews.
If you areusing a small table top oven bake at 150 C 

Watch the video of these cookies 

Pin for later

You may also like:

Friday, January 29, 2021


 Cornmeal sheera or halwa is a very popular one in North India. It is made specially in winters and is a lovely variation to usual ate ka halwa. The procedure is quite simple and you can easily make it in a jiffy. Serve it as an accompaniment with your meals or as a dessert. 
In this recipe I am using organic jaggery powder which is a healthy option. You may even add some dry fruits to it. I have only used them for garnishing. 
In our group, Shhhh Cooking Secretly the theme of this month was warm desserts and I thought this could be a nice and apt one for the theme and also relish in the lovely weather we have now.

Cornmeal  ...... 1/2 cup
Organic jaggery ... 1/2 cup
Green cardamoms .... 3-4 (lightly crushed)
Saffron .............. few threads (optional)
Salt .................... 1 pinch
Almonds & Pistachios ...... few (sliced)
Ghee ............. 3-4 tbsps tbsp

1. In a pan melt the ghee and add crushed cardamoms.
2. When they give out a nice aroma add the corn meal.
3. Saute on medium flame until it changes the colour and leaves an aroma.
4. Add one and half cups water and stir quickly until it thickens.
5. Now add the salt, saffron and the organic jaggery powder. 
6. Continue to stir until it melts and you get the desired consistency.
7. Garnish with chopped nuts and serve hot.

If you are using the normal jaggery you have to melt in water and boil to remove the impurities. So add the water accordingly.
You can also  make it with sugar if you like.
You may use half oil and half ghee.

 Pin for later

About the group:
Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Warm Desserts suggested by Rafeeda who blogs at Big Sweet Tooth. The name says it all. She has an amazing collection of sweets and my favourite one is Vermicelli with Custard
 I am so happy to be paired with Mayuri as I am a great fan of her recipes and have tried out many. she comes up with innovative dishes like Vegetarian Moussaka which is next on my list. I really love her way of explaining everything in detail about each recipe she makes.
 I was given Ghee and Cardamoms for my dish and I made the Cornmeal Halwa / Sheera.
I have given her Cinnamon Powder and Walnuts. She made a delicious dessert, Baked Apples  stuffed with nuts and raisins

Saturday, January 9, 2021



During Makara Sankranti it is supposed to be auspicious to eat sesame seeds. Sesame seeds combined with jaggery taste very good. Many sweets are made with this combination for the festival. 
Here is an easy recipe of Til Patti or til ki chikki. It requires only 4 ingredients and takes less than 15 minutes to make. 

Sesame seeds - 1 cup
Organic Jaggery .. 1 cup 
Sliced pistachios  ..... 2 - 3 tbsps
Ghee / clarified butter .. 1 + 1 tsps 

1. Dry roast the sesame seeds. Do this on medium flame taking care that they do not become black.
Remove them and set aside.
2. Now transfer the jaggery powder into the pan.
3. Keep stirring until it starts to melt.
4. Add 1 tsp of ghee and continue stirring on medium flame until it melts and starts bubbling.
5. Tip in the sesame seeds and half of the pistachios.
6. When it starts to form a lump remove the contents on a greased surface.
7. Flatten with the spatula first as it will be very hot. 
8. Sprinkle the remaining pistachios
9. Smoothen it with back of a flat katori / bowl.
10. Now roll it out with a greased rolling pin as thin as you prefer.
11. Mark the divisions with a pizza cutter or a knife.
12. Allow it to cool and become firm.
13. Remove the brittle pieces in a container.
14. Close the lid only after it has cooled well.

Watch the Video

Pin for later

You may also like:

Print Recipe