Bhindi Ka Bharta/ Bhindi Chutney

2 tsp oil
500 bhindi chopped finely into small round strips
1 tsp dry mango powder

For tempering:
1 tbsp oil
2 small dry red chili
3-4 curry leaves
1 tbsp jaggery
pinch of hing

For gravy:
1/2 cup grated coconut
1 tsp cumin seeds
1/2 tsp mustard seeds
2 green chili
1/2 cup curd
salt to taste (About 1/2 tsp salt)

Grind everything together to a smooth paste. Add 1 cup water and mix well.

Heat oil 2 tsp oil in a flat deep pan. Once oil is hot, add bhindi/okra and cook on high for 4-5 minutes. Add aamchur/dry mango powder and mix well. cook till sliminess is gone.

Heat oil for tempering. Add hing, curry leaves and dry red chili. Add curd gravy made above.
Add cooked bhindi. Add jaggery. Mix gently. Cover and cook on low flame for 3-4 minutes.

Serve with Rice or Roti.

Khatta Meetha Karele ki Sabji (Bitter Gourd Fry without any bitterness)

3 bittergourd cut into round slices and seeds removed
1 big onion chopped
1 big tomato chopped
1 tbsp jaggery
1 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
1 green chili chopped
½ tsp turmeric powder
½ tsp coriander powder
Salt to taste

Heat water in a pan and bring it to boil
Add bitter gourd, cover and cook bitter for 4-5 minutes. Strain and keep aside. Don’t throw the water away.
It has  the nutrients too and you  strain and drink it later.
Heat oil in a pan. Add mustard and cumin seeds
Add turmeric powder and green chili.
Add onions and cook till it turns brown.
Add tomatoes and cook till it is soft and mushy.
Add jaggery and salt.
Add bitter gourd pieces. Mix well and cover and cook for 6-7 minutes on low flame.

Serve with roti or rice.

Snake Gourd and Chickpea Fry


3 cups snake gourd cut into small pieces
1/2 cup chickpea soaked overnight and cooked in pressure cooker with little salt
1 big onion chopped
1/4th cup grated coconut
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 big green chili chopped
1 tsp turmeric powder
1 tsp coriander powder
1 tsp curry poweder( I added rasam powder)
salt to taste
few curry leaves


Heat oil in a pan.
Add curry leaves, mustard seeds and cumin seeds.
Add chopped onion and cook till it turns pink.
Add ginger garlic paste and cook for 3-4 minutes.
Add chopped tomatoes and cook for 3-4 minutes more on high flame stirring continuously.
Add snake gourd, chickpea and all powdered spices.
Cover and cook for 10 minutes on low flames
Open lid, add salt, grated coconut. Mix well. Cover and cook for 4-5 minutes.
Serve hot with chapattis

Amritsari Alu Kulcha with Chole

For Kulcha Dough:

2 cups all purpose flour
1 tsp salt
1 tsp sugar
1 egg
2 tsp curd
1/2 cup milk
1 tsp oil
Mix everything well. Add water little by little to knead a soft dough.

For Kulcha Stuffing:

2 big potatoes boiled, peeled and mashed.
1 big onion chopped finely
1 tsp amchur powder
salt to taste
1 green chili finely chopped
2 tbsp coriander leaves chopped finely
mix everything well
1 tsp cumin powder roasted and coarsely ground
Mix everything well.


Make big lemon size balls of dough. Stuff with potato mixture. Dust little flour and roll out into round or oval shaped kulchas.
Wet your palm with water and gently press the kulchas with tip of your fingers.
Bake in preheated oven at 250 degree centigrade for 10-12 minutes. Flip regularly. Check if kulchas are cooked properly
You can other cook in flat pan on low temperature.

Serve with chopped onions and Chole

Penne Pasta with Creamy White Sauce


2 cup penne pasta cooked in boiling water as per packet instructions. Strain and keep aside.
While cooking pasta, add some salt and few drops of oil.
Keep about 1/4th cup of pasta water.

1/4th cup chopped carrots
1/4th cup chopped beans
1/4th cup corn
1/4th cup cauliflower

2 tbsp creme
1 tbsp chopped garlic
2 tsp butter
Italian herbs

2 tsp cornflour + 1/2 cup milk


Heat butter and add chopped garlic.
Add the vegetables. Cover and cook till they are cooked 80%.
It should have little crunch left.
Add pasta. Mix courflour and milk and add to pasta.
Add creme and italian herbs.
Add salt and sugar to taste.