Besan ka halwa

​Happy Basant panchami to all of you. Today is Goddess Saraswati’s birthday – today many household wear yellow dress and make an offering of yellow color to mark the welcoming of spring i was pondering what can i make as an offering which is yellow too to signify the essence of the day. Realized besan ka halwa would be the best choice. So here, I am with my besan ka halwa for this Basant panchami.

Without further ado, let’s get to the recipe such that the sweet aroma of besan n ghee fill up the kitchen.

Ingredients for Besan ka halwa

1 cup besan

1/2 cup ghee

1/2 cup sugar

1/4 cup water

1/4 cup milk

Handful of dry fruits to garnish

1tsp cardamom powder


1. Take ghee in a pan, add besan to it and keep stirring it till its raw smell fades away n a bubbly texture forms..once you get the golden texture and nice aroma of besan,

2. Add water n milk one by one while still stirring the mixture to avoid forming lumps. 

3. This water n milk will help besan to cook fast.

4. Once besan is cooked, add sugar and stir again. 

5. Adding sugar will make it thick still stir it evenly.

6. Switch off the stove. Meanwhile, ghee roast the dry fruits..

7. Add those ghee roast dry fruits to halwa and garnish well.

Ta da your awesome fragrance besan ka halwa is ready to be offered to goddess on this auspicious day. And then you all can dig in to enjoy it to melt in your mouth.

Happy eating as your meal is ready!


Aloo mutter gravy

​I have my potluck with my friends here and I got to make aloo mutter gravy. Wanted to try it the restaurant style way itself. Adapted it from Padhu’s kitchen but suited to my needs. 

Since I was making it for wider group – friends and family, excitement was at the maximum. So, started doing it with full fervor and was satisfied with the way it turned out to be. Got that satisfaction of “yes it s like restaurants as soon as I saw the masala color changing to golden with addition of cashew chili paste.”

Without further delay, let’s share the simple recipe with modifications of cashew chili combi which took the dish to separate level completely. Enjoy making and relishing it from the comforts of your kitchen.

Serves : 7-8


1 kg potatoes – boiled and peeled into small cubes

4 medium sized onions finely chopped

2 fresh tomato pureed in mixie

2 cups tomato puree ( shop brought)

3-4 green chilies 

1 tbsp ginger garlic paste

6-8 broken cashews

1/2 cup milk

1-2 cups frozen peas

Water as required

Spice mix according to taste ( turmeric powder, red chili powder, coriander powder, garam masala)

Salt as per your taste.

To temper – 

1 tbsp oil

2 tbsp butter

1 tsp cumin seeds

To garnish – 

Coriander leaves

Preliminary requirements – 

1. Soak the broken cashews and chopped green chilies in the cup of milk for minimum 15 minutes.

2. Boil and peel the potatoes, cut into small cubes and set aside.

3. Boil the frozen peas with a pinch of salt, once soft. Take off the gas and set aside.

Method to make restaurant style aloo mutter gravy – 

1. Take a heavy bottom pan, add 1tbsp plus oil plus 2tbsp butter in stove.

2. Once butter melts n mixes with oil, add cumin seeds and let it splutter.

3. Add finely chopped onions and mix it properly. Cook it till onion turns golden brown. Ensure that onion s fully cooked.

4. Now add ginger garlic paste to this and stir it evenly such that it’s raw smell fades away.

5. Once all raw smell has gone, add both fresh tomato puree and canned tomatoes puree to this and mix well. Let it sit and boil for around 5 minutes till oil starts leaving the sides. Color changing of tomato puree s your indication of it being cooked nicely.

6. Once it’s cooked, add the spice powders – turmeric powder, red chili powder, coriander powder and salt according to taste. Mix it well.

7. To this, add the pureed chili cashew paste and stir till it gets mixed evenly.

8. Mix in the cubed n boiled potatoes along with cooked peas to this. Mix it well such that they get coated finally.

9. Here only, we are adding water ( no where before that )Now to this add water giving it a gravy consistency. Adjust salt and add 2-3 tablespoon garam masala powder.

10. Stir well till it gets mixed perfectly , and garnish with coriander leaves.

Ta – da your restaurant style aloo mutter gravy s ready to be served and enjoyed with roti, or jeera rice. Dig in and enjoy.

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.


ALOO PARATHA (Stuffed Potato Flatbread)


The name itself makes us drool. I have enjoyed this dish ever since my childhood. The best ones I had were during my road trip from Mathura to Delhi – Yes, the roadside dhabas make lovely parathas. And the best part about these parathas is that they are filling and go with an easy side dish of pickle and yoghurt.

Many households make it for breakfast. Adding a dollop of butter on a hot paratha is heavenly.

Whenever I make this, it takes me back to my childhood memories – like our car trips, or the stories we shared while peeling the boiled potatoes, the paratha-making race etc. So, here I am, reliving those Childhood moments.

Find the recipe below and I hope you will enjoy it just like I always do. Making this may sound tedious to some, but the final outcome is enjoyed by one and all. And the Lays tagline applies to this too – ‘’bet you can’t eat just one,”

Serves – 10 to 12 parathas

Ingredients –

For the stuffing masala –
3 big potatoes – boiled, peeled and mashed
½ teaspoon red chilli powder
½ teaspoon turmeric powder
½ teaspoon cumin coriander powder
Salt to taste

For the dough –
3 cups whole wheat flour (aatta)
Lukewarm water
Salt to taste

For making paratha –½ cup melted ghee / butter

Method –

Preparing the Dough –
1. Mix aatta, salt together till aatta becomes crumbly.
2. Add water little by little to this mixture and knead it by hand till it becomes a soft dough and none of the atta sticks to the vessel.
3. Knead it for 5 more minutes and make it into a big ball.
4. Add oil at this stage, and knead it once again.
5. Cover it with cling film or in a box with lid and set aside for 15 minutes.
This will help the dough become soft enough to roll.

Preparing the Stuffing Mixture –

Mix all the ingredients to mashed potatoes and set aside.

There are 2 ways to out these parathas – One is the sandwich – method which my MIL uses; and the other that my mother uses which is the traditional method where she makes a circle of that ball sized dough, fills it and closes it from all sides using fingers. Well, I will discuss both the methods here.

Traditional Method –
1. Take a ball of dough in hand, flatten it to a shape of circle either by hand or using a rolling pin; and put 1 spoon of filling into it.
2. Then bring all sides together using fingers and close it.
3. Flatten it in your palm, dust aatta to both the sides.
4. Roll it out using a rolling pin to a fairly good round shape.
5. Heat a flat pan, and once it is hot, put this rolled-out paratha, and once you see brown spots appearing, turn it over.
6. Apply ghee / butter to this side and let it cook. Flip it over.
7. Once both sides are puffed up and are brown, take off the pan. Store it hot in a hot-case.

Sandwich method –
1. Take 2 balls of dough, roll it using a rolling pin; roll one slightly bigger than the other.
2. Place 2 spoons of stuffing mixture in the bigger chapathi.
3. Place the smaller chapathi over the mixture, fold the remaining sides over smaller one and press it with your fingers.
4. Dust the flour on both sides.
5. Roll out to a desired size.
6. Heat a flat pan, and once it is hot, put this rolled-out paratha. Once you see brown spots appearing, turn it over.
7. Apply ghee / butter to this side and let it cook. Flip it over.
8. Once both sides are puffed up and are brown, take it off the pan. Store it hot in a hot case.
Enjoy with a dollop of butter. And pickle and curd to the sides.
Bet you can’t eat one, enjoy as your meal is ready!!

Tomato sweet pachadi

tomato pachadi

If you are a Tam–Brahm, you surely must have come across this dish either in Kalyana sappadu (marriage feast), or in poojais like sumangali prarthanai. I have a sweet tooth so I enjoy everything that is sweet. And this is no exception. The irony is that this is usually served in small quantities and common items like rice and sambar will be served plenty!

This pachadi goes well with chapathis or even with bread. Or it can be enjoyed simply in a cup with a spoon.

Now, in the UK, if I wish to eat this, where will I get this except my own kitchen? So, for the first time – I tried making this at home.

Ingredients should not be a problem for this recipe – Tomatoes are essential to every pantry. I had brown sugar at home so I used it in addition to our normal sugar. If you don’t have brown sugar at home, you can use white sugar.

I hope you will love this as much as I did and let me know how it turned out for you.


8-10 tomatoes blanched and puréed
1/2 cup sugar
1/4 cup brown sugar
6-8 cashews
6-8 raisins
2 tablespoon ghee
2 teaspoon corn flour
Pinch of salt

Recipe –

1. Heat ghee in a heavy bottomed pan. Fry cashews and raisins separately and set aside.
2. In the same pan, add tomato purée and let it cook.
3. Once tomato purée starts leaving the sides, add sugar based on how sweet you like things.
4. Mix it evenly. Add a pinch of salt and let it simmer.
5. Once you notice a glazy finish in the tomato paste, add corn flour paste (Corn flour mixed in 2 to 3 tablespoon water ) and keep stirring such that no lumps are formed.
6. Once the pachadi has come to a semi-liquid consistency, garnish it with cashews and raisins. And serve as a side dish.

Side dish to your meal is ready. Enjoy!!