Tuesday, 27 August 2013


Kachori with Sabji and Chatni

Tomatoes- 2 (Chopped)
Potatoes- 2 (Boiled)
Coriander-3/4 tsp
Red Chilly- 1/2 tsp
Turmeric- 1/2 tsp
Garam Masala- 1/2 tsp
Salt- 3/4 tsp or as par the taste
Cumin Seeds- 1/4 tsp
Green Coriander
Green Chilly- 1
Mustard Oil- 4 tsp


  • Heat the oil in a pan, add Cumin seeds until the sputter.
  • Now add chopped Tomatoes and add all the spices (Coriander,Red Chill, Turmeric, Garam Masala and Salt) and cook until saute or it releases the oil.
  • Now mash the Potatoes and add with cooked Tomatoes and now add 2 cup of water.
  • cook until it boil properly.
  • Now add Green Coriander add Green Chopped Chilly.

Mint- 1 bunch
Green Coriander- 1 bunch
Green Chilly- 8
Asafoetida- 2 pinch
Cumin Seeds- 1/2 tsp
Salt- 1- 1/2 tsp
Lemon- 2
Pea nuts- 12


  • Clean Coriander, Chilly and Mint and wash them properly.
  • Now grind them in a mixture jar and add all Spices(Asafoetida, Cumin Seeds, Salt, Lemon and Pea nuts ).
  • Grind until it becomes fine paste.
  • Now Chatni is ready.

For Kachori
To make a Dow
Fine Flour (Maida)- 1 bowl
Suji- 2 tsp
Wheat Atta- 2 tsp
Salt-1/2 tsp
Refind Oil- 4 tsp
Oil- To deep fry

For Stuffing
Potato- 2 (boiled & mashed)
Red Chilly- 1/4 tsp
Salt- 3/4 tsp
Coriander Powder-3/4 tsp
Chat Masala- 1/2 tsp
Asafoetida- 1 pinch
Green Coriander- Chopped
Green Chilly- 1


  • First mix all the dow ingredients to make a soft dow.
  • Now mix all the stuffing ingredients to make stuffing.
  •  Make small ball and stuff the stuffing, now spread the ball and fry.
  • Do the same with remaining dow and stuffing.
  • Now Kachories are ready.
  • Enjoy with Sabji and Chtni.

Thursday, 22 August 2013


Rice- 1/2 bowl
Milk- 1 Ltr.
Almonds- 12 pieces (Chopped)
Makhana- 15 pieces (Fried)
Cardamoms- 3 pieces (Crushed)
Sugar- 3/4 Bowl

  • Wash the rice and Soak them for 1 hour.
  • Now boil the Milk and then add Rice and Saffron.
  • Now simmer the gas and cook it until the rice are starting to break up.
  • cook it around 15 minutes and put Sugar and cook it until milk is thick.
  • Now add all the nuts (Raisins, Almonds, Makhanas and Cardamoms) and cook for more 5 minutes.
  • And remove the vessel from the stove and enjoy it. 
  •  you can enjoy it either hot or chilled.

Monday, 5 August 2013

Stuffed Capsicum



Capsicums- 4
Potatoes- 3
Green Chilly- 1
Oil- 4 tsp
Mustard seed- 1/2 tsp
Coriander Powder- 3/4 tsp
Turmeric Powder- 1/2 tsp
Salt- as par your taste
Mango Powder- 1/2 tsp
Red Chilly- 1/2 tsp
Asafoetida- 1 Pinch


  • Boil Potatoes and peel them.
  • Mix spices (Coriander Powder, Chilly Powder, Turmeric Powder, Salt, Mango Powder and Asafoetide) in potatoes and mesh them.
  • Now stuff this Potato mixture in your Capsicums.
  • Heat the oil in a pan, add Cumin Seeds and little bit Salt, Now add stuffed Capsicums.
  • Cook for 10-15 minutes and keep on flipping the sides in between all the sides are evenly cooked.
  • Now you can enjoy this with Paratha.