Punjabi Choley

Choley are the white kabuli chana. Since it is mostly consumed in Punjab, it’s recipes were started being called as Punjabi choley or Amritsari choley ( named after the city Amritsar). This goes well with puri, kulcha, naan, roti and it’s quiet a filling meal. Without further ado, let’s get to the recipe such that you all can try this filling meal from the comforts of your kitchen.

Punjabi Choley recipe

Serving Size – For 5 – 6 adults 
500 GM kabuli chana soaked overnight in water with little salt.

2 green chilies chopped

4-5 onions finely chopped

1 tomatoes finely chopped 

1 can tomato puree

3 tea bags to give that brown color to choley( you can even use amla in place of tea bag)

4 garlic cloves peeled

1 TSP ginger garlic paste

1 TSP cumin to temper

1 TSP turmeric powder

2-3 bay leaves

5 tbsp Everest choley masala

Salt to taste

Coriander to garnish 


1. Drain that soaked water as it may have white foam formation on top, rinse it again and fill it with water to the level covering the choley.
2. Then, pressure cook that kabuli chana with water in cooker with 4-5 garlic cloves in it. ( You can omit garlic part if you want as its optional) 
Add 2-3 tea bag to the choley before pressure cooking. It gives us the rich brown texture. Add little salt and pressure cook it for around 5 whistles.
3. Keep the pressure cooked choley aside. Let the pressure escapes, and then open the lid. Discard the tea bag and keep the cooked choley ready to be used later. 
4. In a deep dish pan, add butter and oil. To this, temper cumin seeds and bay leaves. Add chillies and finely chopped onions till it turns pink. Add ginger garlic paste n mix it.
5. To the same, add chopped tomatoes, and tomato puree and fry till oil gets to the sides 

6. Now mix in some water ( u can use the stock from pressure cooked choley).

7. Add turmeric powder and chole masala powder and  adjust salt to taste.
8. Mix it well. At the end add the cooked choley to this and stir well. 
9. When it comes to a boil, add chopped coriander leaves and switch off the stove.

Serve these yummy chole as a side dish to kulcha like I did or can serve it with puri or roti. Enjoy as your meal s ready.

Eggless Nutty Fruity Cupcakes

Christmas time round the world and my little fella has got a Christmas celebration in his school today with a shared snack concept.
Snack to be shared then it has to be something special – like cake, cupcakes, cookies or chips. Easy to eat and easy to share.
To send with him a special snack is a motivation for me to cook something oven dish. And having my mom along means eggless cooking. Adapted little from sharmispassion blog but suited to my needs and ingredients.
Without further ado, let’s get to the lip smackering recipe.


Yields : 12 cupcakes
Cooking time : 20-25 minutes
Preparation time : 15 minutes

Maida : 3/2 cups or 1.5cups
Baking powder : 1 teaspoon
Tutti fruity : 1/2 cup to 1 cup
Mixed nuts : 1/2 cup
Sweet cherries : 1/2 cup
Salt : tiny pinch
Sugar : 2/3 cup
Oil : 1/4 cup + 1 tablespoons
Water : 1/2 cup
Curd : 1/2 cup
Vinegar : 1 tablespoons
Baking soda : 1/2 teaspoons

Method –
1. Mix in Sugar, oil, vanilla essence and water in a bowl till sugar dissolves. Toss some tutty fruity, nuts and cherries to it and set aside.

2. In a separate bowl, mix the dry ingredients – maida, baking powder and salt well.

3. Make a well in the middle and add curd, baking soda, and vinegar to it. Stir it well.

4. Put this mixture in the first bowl of wet ingredients and mix it evenly without lumps being formed.

5. Preheat the oven to 180 degree C.

6. Line the cupcake tray with paper liners, and pour the batter to 3/4th level. Add tutti fruity on top.

7. Bake at 180 degrees for 20 minutes and check with a toothpick if it comes out clean.

8. If so, switch off the oven and let it be inside for another 5 minutes

9. Take it out and cool it in the cooling rack. And serve among your guests.



Your nutty tutty fruity cupcakes are ready to enjoy.

Wishing you all a merry Christmas and a prosperous new year.


Crunchy Carrot Cake (Eggless)


I have been absent from blogging for a long time now because of some downs on the personal front. I am now slowly gearing to get back to make up for the lost time. With Diwali here, people will be busy making traditional sweets like Mysorepa, Laddoo, Burfi etc. To bring a change to the traditional sweets, I made this cake – a healthier and a yummier option.

My son loves carrots. And he love cakes too. To satisfy his taste bud, I tried of combining both Cs – Carrot and cake. To make it crunchier I added almonds to it. And I got triple Cs – Crunchy Carrot Cake. It is yet another eggless cake (festive time – eggs prohibited!). I added a little wheat flour to make it healthy and tasty.

This is yet another pressure cooker style cake but the water in it safeguards the life of the cooker.

So without further ado, let’s get to this recipe. Your comments and suggestions are welcome to help me cook better.

Ingredients –

Maida – 3/4 cup
Wheat flour – 1/4 cup
Grated carrot – 1/2 cup heaped
Curd – 3/4 cups (200 ml)
Cooking oil – 1/4 cup (60 ml)
Milk – 2.5 tablespoon
Granulated Sugar -1/2 cup
Vanilla essence – 1/2 teaspoon
Cinnamon powder – 1/4 teaspoon
Baking powder – 1/2 teaspoon
Baking Soda – 1/2 teaspoon
Salt -1/4 teaspoon
Almonds chopped – handful

Method –

1. Sieve in flour, wheat flour, baking powder and baking soda in a bowl.
2. Make a hole in the middle and mix in curd, oil, cinnamon powder and sugar into it. Stir well.
3. Fold up the grated carrots, vanilla essence, pinch of salt and again mix it evenly.
4. Now fold in the chopped almonds. Your batter will be ready to pour into the tin or dish.
5. Meanwhile, grease the cake tin with oil or butter.
6. Pour the batter in and spread evenly.
7. In a pressure cooker, add water and keep a cup inverted or stand into it.
8. Now place this cake tin / dish over this inverted cup. First 5 minutes cook in high flame then reduce the flame and cook it in medium flame for 45 – 60 minutes.
9. Keep checking after 30 minutes by inserting a knife in the middle. When it comes out clean, it means your cake is ready.
10. Once done take it out and while it is still warm, take out the cake from tin to a plate. And serve.

Your crunchy carrot cake can be served as a dessert to your meal. Enjoy!

Wish to get your comments to help me write and cook better. Will get back soon with another interesting recipe. Happy cooking!
And wish you all a happy, safe and prosperous Diwali 2014!

Chili Idli

1-chili idli1

Leftover idli – This is rare as my husband loves idli. But when it does happen, what you do with leftover idli? I have seen people transforming it into idli upma. But I don’t fancy upma (just like idli). So, this make-over is chili idli, which I love because of its colourful appearance and tangy taste. It is a very simple recipe and the ingredients are available across the year in every pantry.

So, what are we waiting for – Let’s cook chili idli which can be a great starter or can be enjoyed as a meal in itself. Without further ado let’s get to the recipe.

Ingredients –

1 onion sliced lengthwise
2 small tomatoes sliced lengthwise
2 tablespoon oil
1 teaspoon garlic paste
1 tablespoon sweet chili sauce
2 teaspoon soya sauce
6-8 idli
2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
Salt to taste
Coriander leaves to garnish

Method –
1. Heat oil in a pan, add mustard seeds for tempering
2. Add sliced onions and fry till they change colour
3. Add sliced tomatoes. Stir till oil gets to sides.
4. Now add all the sauces, and pastes. And stir it evenly.
5. Add the turmeric powder, coriander powder and red chili powder. Adjust salt to taste.
6. At the end, add the chopped idli pieces and mix evenly such that idli pieces get coated with the mixture evenly.
7. Once done, switch off the gas. Serve it in a plate and add chopped coriander leaves to garnish.

Your chili idli as a starter or as a meal is ready!! Enjoy.
Wish to get your comments to help me write n cook better. Will get back soon with another interesting recipe. Happy cooking!

Eggless Chocolate cake –


February is the month of love – and a round shaped cake signifies it as love goes round and round. So this month, I tried making Eggless Chocolate cake.

I have baked cakes in pressure cooker quite a few times. And now after trying the Pillsbury cooker cake mix where we steam the cake mix, I got an idea to try our normal cake recipe with this steaming method. My earlier method of using pressure cooker is not recommended for every-time use as it hampers the life of the pressure cooker. So, I decided to look for a compromise. Since as of now, I don’t have a convection or a combination oven, pressure cooker was the only solution.
Whichever way, a cake is a cake and it tastes just the same – fabulous!! And the cake gets over in no time.

Without further ado, let me take you to this lip smacking chocolate cake recipe. Tried icing here with this eggless cake to make this special cake (after taking out 1 piece as my son was not ready to wait for icing to get done)!

Ingredients –
2 cups Maida (all-purpose flour)
1 + 3/4 cup powdered sugar
2/3 cup oil
2/3 cup cocoa powder
1 cup water
1 teaspoon vanilla essence
1.5 teaspoon baking soda
0.5 teaspoon baking powder
1 teaspoon salt
3/4 cup milk

Method –

1. Grease the base of the cake dish with little oil and dust either with Maida or sugar till well coated.

2. Sift the flour, cocoa powder, baking soda and baking powder and transfer into a mixing bowl.

3. Add the salt, sugar, oil, vanilla essence and water. Beat the mixture using a wooden spoon or a beater till well blended.

4. Add the milk to the cake batter and beat till smooth. The batter looks almost glossy when done.

5. Pour the batter into the dish and keep the dish above an inverted cup in the cooker filled with 3-4 glasses of water. Steam it in a pressure cooker for 40-60 minutes.

6. Keep checking in between by inserting a knife into the centre. Once it comes out clean, it means your cake is done.

7. Let this stand for five minutes then take cake out of the tin. Slice it and enjoy as it is or do the icing as shared here and then enjoy.

href=”https://mealisready.files.wordpress.com/2014/02/without-icing.jpg”&gt;without icing

For icing the cake –

1 cup powdered sugar
1/2 cup cocoa powder
3-4 tablespoon milk
1 packet gems for decoration (optional)

Mix everything (except Gems) till you have a thick glazed texture.

Once ready, pour over the cake and spread it using spatula. Decorate it with gems on the top.

with icing

Serve as your eggless chocolate cake is ready to enjoy. Serve hot or chilled. It’s just yummy!!
Wish to get your comments to help me write and cook better. Will get back soon with another interesting recipe. Happy cooking!

Sweet corn vegetable noodle soup

No onion no garlic version


    A very happy new year to all of you out there! Wish 2014 is a year full of good health, safety and prosperity for each one of us.

    This being my first blog entry in this new-year – I thought I will start with a healthy dish. And this healthy dish is none other than a soup!

    Sweet corn veg soup is my favourite. Tried adding a twist to my favourite – spaghetti noodles to Sweet corn veg soup – and ta-da, I have my twisted new dish ready.
    This is a no onion no garlic version for those who avoid them, and also for those festive days when we can’t have onion no garlic. Without further ado, let’s get to this healthy recipe !!

    Ingredients –

    1 cup sweet corn kernels (fresh or frozen)
    1 Carrot – peeled and finely chopped into small pieces
    3-4 beans -de stringed and finely chopped
    3-4 cups water
    1-2 tablespoon corn flour plus 1/2 cup water
    6-10 spaghetti sticks broken into thin strips
    1 teaspoon black pepper powder
    a drop of oil (to avoid spaghetti sticking to each other)
    Salt to taste

    Method –

    1. Boil water in a heavy bottomed pan. Add to this – carrot, beans and sweet corn. Let it cook for a while till tender.
    2. To the same pan, add broken spaghetti and let it cook with veggies till soft.
    3. Add a drop of oil to avoid sticking of spaghetti and salt to taste.
    4. Once veggies and spaghetti turn soft (don’t let it become mushy though), add corn flour paste – and mix it.
    5. Add a teaspoon of black pepper powder and adjust salt to taste if needed. (Remember you have already added some salt earlier)
    6. Bring to boil such that raw corn-flour smell fades away.
    7. Once boiled, switch off and serve hot.

    Your healthy soup is ready to enjoy.
    Hope you all liked this recipe.
    Your comments and suggestions are welcome. Will soon come with another recipe!.

Restaurant Style Paneer butter masala

paneer butter masala3

Garlic naan was on the menu tonight, and I was thinking about a side dish that goes well with it. And Paneer seemed to be the best option – and what better than Paneer Butter Masala. A Restaurant style combination of garlic naan and paneer butter masala makes me drool. So, inspired by “veg recipes of India”, this is an adapted recipe adjusted to my needs.

Without further ado, let me get to the recipe such that you all can make it, eat it and enjoy it.

Comments are always welcome.

Serves: 2-3


100 – 150 grams paneer/cottage cheese, cubed or diced
2 tablespoon cashew (around 15-20 in number) – soaked in milk for 10 minutes and then ground to a smooth paste. If you have less time, then just grind the cashews to a smooth paste.
3 medium size tomatoes – pureed
1 teaspoon ginger-garlic paste
1 tablespoon oil + 1 or 2 tablespoons butter
1 teaspoon kasuri methi/dry methi leaves ( optional)
½ teaspoon red chili powder
1 teaspoon garam masala
1 bay leaf / tej patta
1 cup water , if needed
A few coriander/cilantro leaves for garnishing (optional)
Pinch of salt and sugar (you can add more sugar if you like it sweet but believe me, the cashews in the milk with a pinch of sugar impart a wonderful taste)

Instructions –

1. Heat oil and add butter in a pan.
2. Add bay leaf and fry for some 10-15 seconds or till the oil become fragrant.
3. Add ginger-garlic paste and fry till the raw aroma disappears.
4. Add the tomato puree and stir well.
5. Add red chili powder after 2-3 minutes and stir again. Sauté till the oil starts to leave the sides of the tomato paste.
6. Add cashew paste and stir well. Sauté the cashew paste till the oil begins to leave the sides of the masala paste.
7. Add water (if needed) and stir.
8. Simmer on a low flame.
9. Add salt and sugar and simmer till the curry begins to thicken.
10. Add the paneer cubes and cook them for 2-3 minutes till they become soft.
Please ensure you do not cook for a long time as the paneer will become dense.
11. Lastly, add crushed kasuri methi/dry fenugreek leaves (if you have it) & garam masala. Stir. Switch off the gas.
12. Garnish with coriander leaves.

Your Paneer Butter Masala is ready to be enjoyed hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice.

I served mine as a side dish with garlic naan. And enjoy as your meal is ready!!

garlic naan with pbm