Maa ki Rasoi Se

Its season for fresh tender green peas. One can use them in numerous dishes. One of the popular dishes is Matar ki kachori. It is liked and loved by all. Kachori, crispy outside, and soft inside melt in the mouth. It is served with a variety of chutneys,  curd, pickle or curries like Aloo-Matar.  It tastes best with a cup of cool Kheer or Seviyaan. Ingredients -  For Peas Masala -  Green Peas Pearls - 1 Cup Chopped Green Chili - 1 Tbs Grated Ginger - Half Tbs Chopped Coriander Leaves - 2 Tbs Roasted Jeera powder - 2 Tbs Roasted Red Chili powder - 1 Tbs Chaat Masala - 1 Tbs Mustard Oil - 1 Tbs Salt - As Per Taste For Dough -   Wheat Flour - 1 Cup Ajwain - Half Tbs Black Jeera - Half Tbs Oil - 5 Large Tbs Salt - As Per Taste Note: You can add maida also in equal proportion to whole wheat flour to add little more crispiness. For Frying -  Sunflower Oil - For Frying Recipe - For Matar Masala -  We have two ways to prepare peas masala. 1.  1. Take a mi

In the evening, we usually crave a cup of tea and with tea, we want some snacks. And one of the popular snacks is Masala Murmura. It is a very easy and simple recipe to prepare. It can be prepared as Diwali/Holi snacks. Let's see the recipe. Ingredients - 1. Murmura (Puffed Rice) - 2 Cup 2. Peanuts - Half Cup 3. Grated ginger - 1 Tbs 4. Chopped green chili - Half Tbs 5. Roasted Jeera powder - Half Tbs 6. Roasted Red chili powder - Half Small Tbs 7. Chaat Masala - 1 Tbs 8. Pepper Powder - Half Small Tbs 9. Mustard oil -2 + 1 Tbs 10. Turmeric powder - 1 Tbs 11. Salt - As Per Taste Recipe - 1. Heat a kadhai and add 2 Tbs mustard oil. 2. Once it is hot enough, add peanuts and roast it on low flame. Roast peanut for a few minutes till it turns crunchy from inside. Take them out in a plate and keep them aside. 3. Now add 1 Tbs of mustard oil and add chopped green chili and grated ginger and roast till it turns golden in color. 4. Now add all dry masala and s

Around October month we get water chestnut available in the market. It can be eaten raw and also in boiled form. It is used in the raw, grilled, boiled form in the salads and various dishes. I love chestnut in boiled form. I have done few experiments with chestnut which came out very delicious. One of the easiest recipes with minimal ingredients I am sharing here today. Let's move to the recipe now. Ingredients - Raw Chestnut - 15 pieces (Unpeeled) Chaat masala - 1 Tbs Roasted Jeera powder - Half Tbs Roasted red Chili Powder - Half Tbs Pepper powder - Half Tbs Chopped Coriander leaves - 1 Tbs (optional for garnishing) Lemon Juice - 2 Tbs Mustard oil - 1 Tbs Salt - As Per Taste Recipe - 1. Take saucepan and two cups of water in it. once it starts boiling add washed and cleaned raw chestnut along with the peel. 2. Cook it on low flames for 8-10 minutes. Take it out from the water and let it cool down completely. 3. Once it is cool, peel them with a knife. P

It's always a good time to have Garama-Garam Sattu Kachori throughout the year. Kachori, crispy outside, and soft inside melt in the mouth. It is served with a variety of chutneys,  curd, pickle or curries like Aloo-Matar.  It tastes best with a cup of cool Kheer or Seviyaan. Let's see the recipe. Ingredients -  For Sattu Masala -  Sattu - 1 Cup (Roasted Blackgram flour) Grated Muli - 2 Large Tbs Grated Onion - 1 Large Tbs Chopped Green Chili - 1 Tbs Grated Ginger - Half Tbs Crushed Garlic - Half Tbs Chopped Coriander Leaves - 2 Tbs Roasted Jeera powder - 2 Tbs Roasted Red Chili powder - 1 Tbs Chaat Masala - 1 Tbs Pickle - 1 Tbs (Especially red chili stuffed pickle - Half piece or you can use mango pickle. It can be homemade or market one. But it tastes best with homemade) Mustard Oil - 1 Tbs Salt - As Per Taste water - 4 Tbs For Dough -   Wheat Flour - 1 Cup Ajwain - Half Tbs Black Jeera - Half Tbs Oil - 5 Large Tbs Salt - As Per Taste For

In the winter season, with new Potatoes in the market, its a good time to have Garama- Garam Aloo Kachori. Kachori, crispy outside, and soft inside melt in the mouth. It is served with variety of chutneys,  curd, pickle or curries like Aloo-Matar. It tastes best with a cup of cool Kheer. Let's see the recipe. Ingredients -  For Aloo Masala -  Boiled Potatoes - 4 Big Piece (Mashed while it is hot) Roasted Jeera powder - 2 Tbs Roasted Red Chili powder - 1 Tbs Chopped Green Chili - 1 Tbs Grated Ginger - Half Small Tbs Chopped Coriander Leaves - 2 Tbs Salt - As Per Taste For Dough -   Wheat Flour - 1 Cup Ajwain - Half Tbs Black Jeera - Half Tbs Oil - 5 Large Tbs Salt - As Per Taste For Frying -  Sunflower Oil - For Frying Recipe - For Potato Masala -  1. Heat the pan/kadhai and add 1 Tbs of oil in it. 2. Add chopped Green Chili and grated Ginger and roast them till golden brown. 3. Now add mashed potatoes and add roasted Jeera and Red Chili p

On occasion of Makar Sankranti, in Bihar, we prepare khichdi with seasonal vegetables like peas, cauliflower, new potatoes tec. It is eaten with a variety of accompaniment. Accompaniment recipes are already shared. It's one of the common recipes which we relish at Saturday lunch. Let's move to the recipe. Ingredients - 1. Basmati Rice - Half cup (soak it for 10-20 minutes) 2. Dal mix - Half Cup (Equal amount of Toor, Masur, Moong and Chana dal, soak them for 10-20 minutes) 3. Cauliflower - 3-4 Floret 4. Potato diced - 1 piece 5. Peas - Half cup 6. Onion diced - 1 Piece 7. Carrot diced - 1 small piece (optional) 9. French beans diced  - 2-3 (optional) 10. Tomato diced - 1 piece (optional) 11. Garlic paste - 1 Tbs 12. Ginger paste - 1 tbs 13. Red chili powder - Half Tbs 14. Jeera powder - 1 Tbs 15. Pepper powder - 1 Tbs 16. Garam Masala - Half Tbs 17. Whole Masala for Tadka - (Red chili - 2, Bay leaves - 2, Jeera - 2 Tbs) 18. Ghee - 4 Tbs 19. Mustard

Tamatar ki Mithi Chutney, this is one of the Bihari dish which we eat with Kachori especially in my home. And it goes well with any Paratha, Kachori, Pakoda, etc. I prepare this with Aloo Kachori. It is a nice accompaniment for kachori etc. This is prepared with minimal ingredients. Let's move to the recipe - Ingredients - 1. Blanched and peeled whole Tomato - 4 Pieces (Take fully ripe red tomatoes) 2. Jaggery powder - Half cup 3. Red chili powder - Half Tbs 4. Roasted Jeera Powder - 1 Tbs 5. Chaat masala - 1 Tbs 6. Mustard Oil - 2 Tbs 7. Salt - Half Small Tbs 8. Whole Jeera - 1 Tbs (Optional for Tadka) 9. Whole Red chili - 2 pieces (Optional for Tadka) 10. Bay leaves - 1 Piece (Optional for Tadka) Recipe - 1. Take a bowl and mash the blanched tomatoes with no lumps. Alternately, you can puree it in mixer and strain if you do not want seeds and a running smooth chutney. 2. Take a pan and heat it, add mustard oil. Once it is hot enough, add Tadka items li

Aloo Bharta is the side dish that goes well with khichdi, Dal-Chawal and even with hot roti if you are lazy enough to cook any curry. Easy and simple to prepare with one ingredient. I used to eat it at breakfast with Dal with ghee and hot roti. It was my Grandpa's everyday breakfast at 7am. And whenever I have this dish combination I go nostalgic. And I love it. Now let's look at the recipe: 1. Peeled potato - 2 big piece 2. Whole red chili - 2 piece 3. Whole Jeera - 1 Tbs 4. Mustard oil - 2 Tbs 5. Salt - As per taste Recipe - 1. Pressure cook the potato and take it out in a bowl. 2. Mash this instantly with no lumps. You can use a fork if you do not have masher. 3. Take a Tadka pan and heat it. Add mustard oil and after it's hot enough, add Jeera and red chili and wait till it splutters. 4. Now transfer this tadka in a small bowl and add salt and mash it. Once it is nicely mashed, add it to mashed potato and mix well. It's ready to serve with Dal

This is one of the common chutney prepared in India. It is eaten with Paratha, Kachori, Samosa, Sandwiches, cutlets, Pakoda's, etc. My tiny tot likes a lot this chutney. I keep making at home every now and then. This is one of my favorite chutney with Aloo kachori's. And today is Makar Sankranti and we prepare Khichdi and it goes very well with it. so I am gonna share this recipe today. Let's move to the recipe. Ingredients - 1. Fresh Coriander cleaned and chopped - 1 Cup 2. Garlic - 3 piece 3. Green chili - 1 piece (Not required when making for small kids) 4. Curd - 2 Tbs 5. Lemon Juice - 4 Tbs 6. Salt - As per taste Recipe- 1. Take a chutney grinding jar, add all ingredients except lemon juice and grinding well. You can add a little water is required. 2. Add lemon juice and mix well. Variation - 1. You can add mint leaves along with this, it gives it nice twist and flavor. 2. If you want to prepare restaurant-wala green chutney which they serv

In winter evening it is one of the nicest yummiest recipes to munch on. Fresh peas, the new batch of rice flakes which are available in winter gives it a nice flavor. Even we get basmati rice flakes, which are popularly used in the Makar Sankranti celebration and winter season in North India. Let's move to the recipe now. Ingredients - 1. Rice flakes - 1 cup 2. Fresh peas - 1/2 cup 3. onion sliced - 1 4. Green chili - 2 slitted 5. pepper powder - 1Tbs 6. Oil - 4 Tbs + 2 Tbs 7. Salt - As per taste Recipe - 1. Heat a kadhai and add 4 Tbs of oil in it. 2. Add onion slices and slitted green chili and fry till onion turns golden brown and then take it out. 3. Now add peas in remaining oil and fry it till it is cooked but it should be whole while frying. Take out the peas too. 4. Now add 2 Tbs of oil and after heating it sufficiently, add rice flakes and fry it on low flame. Fry till it turns golden and crispy. 5. Add fried onion-chili and peas along with pepper p

My chubby hubby is a great fan of this chutney. He is ready to have it every day with anything, anything like roti, rice or poori even with chips or nachos. So it is very often made at my home. It is a simple recipe with a few ingredients. Let's have a look at the recipe: 1. Tomato - 4 Piece (Fully ripe) 2. Onion chopped - 2 Tbs 3. Garlic chopped - 1/2 Tbs 3. Fresh coriander chopped - 1 Tbs 4. Green chili chopped - 1 piece 4. Mustard Oil - 1 Tbs 4. Salt - As per taste Recipe - 1. Wash the tomato and roast on the low gas flame till it gets cooked from all sides. Traditionally it was cooked on coal/cow dung cake fire. It has another level of taste and aroma in the dish if roasted traditionally. 2. take it off the flame and cool it for some time. Now peel the skin. 3. Take a bowl and mash the roasted and peeled tomato with no lumps remaining. You can remove the seeds before mashing the tomato. 4. Add chopped garlic, onion, chili and coriander. Add mustard oil an

This salad I like most as it has mushroom, paneer, broccoli, chestnut and what not to ask in a salad. This is one of the easy and simple recipes I feel and also in five minutes recipe. and also healthy. You can have it as breakfast, lunch or dinner even as brunch or evening snack. it goes well anytime and also party snack. Let's move to the recipe. Ingredients- 1. Mushroom cut in halves - 1 cup 2. Broccoli floret - 10 small 3. Chestnut cut in halves- 10 pieces 4. Paneer cubes - 10 pieces 5. Red capsicum diced - 1/2 6. Yellow capsicum diced - 1/2 7. Green capsicum - 1/2 8. Onion diced - 1/2 9. Baby corn diced - 4 piece 10. Corn boiled - 1/2 cup 11. Carrot diced - 1/4 cup 12. Basil roughly chopped - 1 Tbs 11. Pepper powder - 1 Tbs 12. Salt - as per taste 13. Butter - 3Tbs Recipe - 1. Take a pan and heat it. 2. Add 1 Tbs of butter in the pan and toss the paneer and add little of salt and pepper powder. and keep it aside. 2. Add remaining butter and let i

I have shared Aloo-Tamatar gravy recipe some time back so thought of sharing Poori recipe also. This is a very easy and simple recipe with few ingredients. Let's go-to recipe: Ingredients: 1. Whole wheat flour - 1 cup 2. Ajwain (carom seeds) - 1 Tbs 3. Mangrela (Black jeera) - 1 Tbs 4. Salt - as per taste 5. Oil - 4 Tbs for mixing in the dough 6. Oil- for deep frying Recipe - 1. Take a big bowl and add whole wheat flour and also add ajwain, black jeera, salt and also oil taken separately for dough. 2. And trying mix till oil mixes well in the flour. 3. add a small amount of water and try kneading the flour. Add water little by little and knead it slowly. Add water till you get a nice tight dough. 4. Cover the dough with wet kitchen cloth and leave it for 10 mins. 5. After ten mins knead it again. 6. Make small Peda's (small balls) out of kneaded dough. 7. Take a kadhai and heat it. Then add oil for frying. 8. Roll poori out of Peda's. And add one

Aloo-tamatar ki sabji aur poori subah subah naste mein..wah kya baat... One can't describe the feeling of having this food combination in breakfast that too on Sunday morning... This is you can try making at home when there is no vegetable also. It goes well with poori, rice, and hot Phulkas. With the use of fresh masala instead of masala powder and also with the minimal masala. Now let's have a look at the recipe: Ingredients - 1. Boiled baby potato (Cut in halves) - 10 potatoes piece 2. Blanched, peeled and chopped  without seeds Tomato - 2 small 3. Garlic chopped - 3 Tbs 4. Ginger chopped - 1 Tbs 5. Green Chilli slit - 4 6. Turmeric powder  - 1/2 Tbs 7. Pepper powder - 1/2 Tbs 8. Fresh coriander chopped - 4 Tbs 9. Bay leaves - 2 small 10. Mustard Oil - 4 Tbs 11. Salt as per taste Recipe - 1. Take a pan and heat it. Add oil. Once the oil is hot enough, add bay leaves. 2. Now add chopped ginger, garlic, and green chili. 3. Add chopped tom