Friday, February 15, 2019


Sweet potatoes are an easy-to-prepare root vegetable, filled with vitamins, minerals, fiber, ... They'll fill you up and meet your nutrition needs. These can be had on fasting days too.
Here is a Farali cutlets recipe  I have added a little bit of grated carrots for colour and boiled potatoes for binding as many people not eat any bread during the fasting period.

Sweet potatoes ..... 2 cups (grated)
Carrots ................... 2 tbsps (grated)
Potatoes .................. 2 (boiled and mashed)
Green chillies ........ 2 (finely chopped)
Roasted and crushed peanuts .. 1/4 cup
Coriander leaves .... handful (finely chopped)
Salt ..................... to taste
Oil ................... 4 tbsps


Heat one tbsp of oil in a pan and saute the grated carrots.

Add the gated sweet potatoes and stir fry for 4-5 minutes. Add the green chillies and coriander leaves. Mix well. Let it cool.

Now add the boiled and mashed potatoes,  salt and roasted and crushed peanuts.

Mix everything together.

Make cutlets of any shape.

Heat 2-3 tbsps of oil in a non stick pan and shallow fry the cutlets.

Remove them in a serving platter and serve immediately.

Friday, February 8, 2019


If you have a papaya that is not sweet and tasteless do not throw it...,,try out this delicious halwa. I couldn't believe it would come out so tasty. Everyone enjoyed it.

Papaya ............. 1 large (ripe)
Sugar .............. 3/4 cup (adjust according to the sweetness of papaya)
Green cardamoms ... 4-5
Cashew nuts ............ handful
Desi ghee or oil ...... 4-5 tbsps
Milk powder ......... 2 tbsps (you can also use mawa / khoya instead)


Peel the papaya and cut into pieces.

Grind in coarsely in a chopper.

Heat ghee or oil in a pan. Add the crushed cardamoms

Tip in the papaya puree and saute on medium flame. Continue to stir it until it is cooked and the oil starts separating. It takes about 20 minutes.

Stir in the sugar and continue to stir.

cook until the water from the sugar is completely dry stirring in between.

Now add the milk powder.

Stir immediately to avoid lumps.

Fry the cashew nuts in a spoonful of ghee.

Add few to the halwa and save some for garnishing.

Garnish and serve hot or cold.

Saturday, February 2, 2019


Everyone loves stuffed parathas as they make a complete meal on their own. All you need is some curd and pickle to go with them. We can try out endless fillings in them. Today I have made them with achari besan masala stuffing. They turned out very tasty.
 This recipe is for the event "Recipe Swap Challenge" that we have every alternate monthin a face book group. Two bloggers are paired and they have to make and share a recipe from each other's blog. My partner is Bhawana Singh of - Code2Cook ... This recipe is from her blog. Do visit her space and check out more recipes.

(For Achari Masala)
Fennel seeds / saunf ...... 1 tsp
Cumin seeds / jeera ...... 1 tsp
Coriander seeds / dhania .. 1 tsp
Fenugreek seeds / methi dana  .. 1/4 tsp
Onion seeds / kalaunji ........ 1/2 tsp

Other Ingredients:
Wheat flour .......... 3 cups
Gram flour /besan ... 1 cup
Ajwain / carom seeds .. 1 tsp
Onion .................. 1/2 cup (finely chopped)
Green chillies ... 1-2  (finely chopped)
Green garlic ...... few sprigs .. (chopped)
Coriander leaves .. 2-3 tbsps (chopped)
Mango pickle .... 1 tsp (mashed)
Ginger ........ 1 inch piece (grated)
Turmeric powder ... 1/2 tsp
Coriander powder ... 1 tsp
Cumin powder ....... 1/2 tsp
Red chilli powder ... 1/4 tsp
Salt ................... to taste
Ghee or oil ....... as needed


In a kadai / wok heat 1 tbsp of oil and stir-fry the besan. Keep stirring on medium flame until you get an aroma.

Lightly dry roast the whole spices for achari masala and crush them coarsely.

Knead the wheat flour adding little salt, ajwain and a tbsp of ghee and sufficient water to make a soft dough.

Cover it and set aside.

Now heat a tbsp of oil in a pan and add the crushed spices.

Next add the onions and ginger. Saute until translucent.

Add the green chillies, coriander leaves and green garlic.

 Add the mashed mango pickle. Stir to mix.

Now tip in the gram flour , salt and the mentioned spice powders.

Mix well adding 3-4 tbsps of water until the ingredients form into a lump.

Remove in a bowl and let it cool.

Now roll out a small portion of the dough.Take a portion of the mixture (about 2 tbsps).

 Gather the edges and make a pouch / potli. Seal it well.

Roll out the roti carefully and evenly.

Roast it on a griddle / tawa spooning a littlee ghee or oil.

Add a dollop of butter on top. Serve with curd, pickle or any dal/sabzi.

Thursday, January 24, 2019


Chicken khichda is a very healthy one pot meal made with chicken, dal and rice cooked together with aromatic spices. This dish is cooked in many regions with a little variation according to their own taste. Hyderabadi chicken khichda is a bit spicier and broken wheat also is added to it while the Bangla Deshi Khichda has adapted Bengali flavours.
In this recipe I have used only yellow moong dal as it is lighter on the stomach. I have adjusted the ingredients to our liking. You can also take a mixture of assorted dals handful of each. Chicken also can be replaced with mutton.

Chicken ........ 200 gms (I used boneless)
Rice .............1 cup
Moong dal ... 1/2 cup
Cumin seeds .. 1/2  tsp
Pepper corns .... 6-7
Bay leaves ...... 1
Cinnamon stick .. 1" piece
Cloves ............. 4-5
Onions .......... 1 cup
Tomatoes ..... 1
Ginger paste .. 1 tsp
garlic paste ... 1 tsp
Green chillies .. 1-2
Coriander leaves .. handful
Mint leaves .... few
Turmeric powder .. 1/4 tsp
Coriander powder ... 1/2 tsp
Cumin powder ........ 1/2 tsp
Red chilli powder .. 1/4 tsp
Salt ................ to taste
Desi ghee ............. 2 -3 tbsps
Oil ....................... 1/4 cup to fry the onions for garnishing.


Wash the chicken and cut into tiny pieces.

Soak the rice and dal together for at least one hour.

In a pressure cooker heat 2 tbsps desi ghee or oil. Drop in the whole spices mentioned in the list.

When they give out an aroma add 1/2 cup the sliced onions. (save the remaining to deep fry for garnishing) and the ginger garlic paste.

Saute a bit. Add the tomato pieces and green chillies.

After the Tomato is soft tip in the chicken pieces.

Add the salt and spice powders.

Saute until the spices are well blended with the chicken.

Now add the soaked rice and dal.

Add 3 cups of water.. Adjust the salt. Add the mint and coriander leaves.

Close the pressure cooker and cook for 3 whistles and reduce the heat.
After 1/2 a minute close the gas. Allow the pressure cooker to cool down.

Meanwhile heat the oil in a kadai and fry the remaining onions to golden brown colour.

Remove them and set aside for garnishing.

Open the cooker and stir carefully. At this stage you can add a spoonful of ghee and mix or you can add it in the plates individually while serving.

Garnish with coriander leaves, crispy fried onions and a spoonful of ghee and serve immediately.

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