Once Upon a Time in India, there lived a King and a Queen

“Once upon a time, there was a king and a queen..” aka “Ek tha Raja aur ek thi Rani…” We all have grown up hearing fairy tales or stories of Kings and Queens..We even read about them in history books ..didn’t we.. Babar ka Beta Humayun. Humayun ka Beta Akbar..Akbar ka Beta Salim (Jahangir) , Salim ka Beta Shah Jahan and Shah Jahan ka Beta Aurangjeb. When I was in school, I hated History and was very happy the day my 10th Board exam was over that I will never have to deal with Kings and Queens again unless until I read the historical fiction series by Alex Rutherford , Empire of the Moghuls. A gripping series of 5 books covering the life of All the Kings I mentioned above to the extent that I completed it in 2 months, sometimes reading till 3 am midnight. History was never so interesting. And now ask me the family tree, I remember it by heart and the books will probably stay with me throughout my life.
Humayun's Tomb @ South Delhi
Few interesting things about Moghul Dynasty :

The mothers never fed their babies. Instead a milk mother would be hired who has given birth to a child around the same time. The milk mother would feed the prince and her son would be called the milk brother. Remember Maha Manga from Jodha Akbar.. She was a milk mother.

The moghuls never married their daughters except of Humayun’s Khala (Father's sister) who led a very exploited life.

Moghuls decided their burial spot before death and almost every king and queen have built a lavish tomb for themselves. Remember the Taj Mahal , the Mecca of Love ??? Its nothing but the tomb of Mumtaz ( Real Name : Arjumand Jamani) and Shah Jahan(Real Name: Prince Khurram)

Akbar was a very intelligent King who started a new religion of his own- Din-e-llahi (There is only One God) . He married Hindu Girls and both were strategies made intelligently to expand his dynasty with minimal or no opposition.

Earlier I found the idea of visiting tombs, how beautiful it may be, very very bizarre. But after reading the entire life of the moghul dynasty, I more than wanted to visit these places. Moreover, every now and then I read the news of restoration of Humayun’s tomb in news portals. Babar’s and Jehangir’s Tomb are not in India. However, Humayun’s Tomb is in South Delhi, Akbar Tomb is in Sikandara and Shah Jahan Tomb’s is in Taj Mahal Agra. Well,he wanted to make a Black Taj Mahal for himself right  in front of the White Taj Mahal. However, a huge amount of Royal Treasure was already spent on the later. If he had build one for himself, the Shahi Khazana would have been Empty. Shah Jahan was adamant to build one for himself which had forced his son Aurangzeb to put him behind closed doors in Agra fort . There, he used to spend his days looking at his lady love tomb right across the river. It was his daughter Jahanara who decided to give him a decent burial and buried him besides his most beloved wife. Poor Soul..May their soul rest in peace in Taj Mahal. But considering it as a World Heritage Site and the amount of tourists who come to see Taj Mahal, I wonder they would ever be getting any peace.

Taj Mahal @ Agra - A world Heirtage Site
I have been lucky enough to visit all the tombs in India. Very few people visit Akbar’s tomb. But I would recommend every body visiting Taj Mahal to visit Akbar’s Tomb as well. The tomb is surrounded by a beautiful garden where you can see black buck, spotted dears grazing around and can be lucky even to see peacocks and peahens flying or sitting on tree branch.
Akbar's Tomb @ Sikandra 
I am so much enchanted and spell bound by their lives today that I can write and write and write and could probably change my profession.. But now I want to write a little bit about their food. Mughals introduced the famous Mughlai Cuisine to India. There food is mostly dominated by meat, nuts, bread and fruits like apricots and pomegranate and spiced with mild delicate flavours. The subtle spices and the sophisticated methods of cooking makes all Mughlai dishes stand apart, adding each ingredient at the right time helps the chef to achieve a good balance and harmony of dishes. Generally, the chefs shy away from spreading the knowledge of their cuisine to the world. Their secrets are best kept within the family and only the blood relative would know the correct technique.

Open Kitchen of Karims
 If you are from Delhi or happen to know about the place, you would be very much aware about Karims in Nizamuddin West, New Delhi. The cooks there are the direct descendents of the Chefs who cooked in Moghul Kitchen and today it is the 4th generation who is successfully running the restaurants. The restaurant is right in front of Jama Masjid and four-wheeler can’t go there. You will have to walk till the place or hire a Cycle Rickshaw driven manually. It is an experience of a life time which any non-veg food lover will easily take to have a glimpse of the place. The place has now 5 or 6 small restaurants with a long waiting. The kitchen is open and in the front. You can see it as soon as you enter the place. The male cooks with Pathani Kurta would be standing and stirring the curry with a long aluminium spatula cooking meat inside big aluminium dekchi. The roomali rotis and tandoori naans would be getting cooked and passed to the waiters at amazing express speed.



The manager at the billing counter humbly agreed so I can take some pictures of the place.

Billing Counter @ Karim , Nizamuddin
We ordered Chicken Jahangiri, Mutton Shorba , Roomali Roti and Tandoori Naan. The food was placed within 5 minutes. All the dishes are Typical Mughal Preparation. I would not recommend ordering Biryani here. There were many other dishes on the menu. However, we were already full by the time we reached there. But visiting Delhi and not visiting Karim’s would have been utter foolishness.











 If you are looking for luxury, a quiet corner for yourself, this is not the place. Don’t even expect a nicely laid table, fancy or even porcelain plates. You can call it hygienic. At the same time, expect a total stranger sitting and eating with you in the same table. Don’t worry . The food is good enough for him to hear your conversation.

Chicken Jahangiri with Roomali Roti


Mutton Shorba with Tandoori Naan

Sitaphal Basundi : A Dessert for the Strong Hearted



This recipe is not for the faint hearted. Why because you cannot stop yourself at one serving. You just want more and more. And then don't blame me if you are 2 kilos heavier after a week :D. This is the season of Sitaphal. Please go to the store,buy and try this out next weekend. Its so simple and so delicious. I wish there was an easier way to describe the taste through words . There are few things left to the taste senses to be explored. I love desserts which have a touch of fruit in it and this dessert tops the list. 

What You Need:

1 litre milk
few strands of kesar
1/2 cup sugar
two ripe sitaphal deseeded
2 green cardamom crushed
Chopped Pistachios and Almonds



Steps To Make:

Add kesar to the milk .Boil milk in a pot to reduce it to half. Stir continuously to prevent burning.
Add cardamom and sugar.
Add sitaphal at the end. Boil for 3-4 minutes.
Switch off the flame.
Allow it to chill before you serve.
You can also serve with chopped and fried dry fruits.

Shepherd Pie or Cottage Pie - Indian Desi Style



Cottage Pie or Shepherd Pie is a British Classic Dish in which the leftover cooked meat is mashed and mixed with chopped vegetables like carrots and beans and then put in a baking tray. It is topped with Mashed Potatoes and then baked till potatoes are done. I am assuming it entered India during the British Era and then has stayed with us. But we, being Indians, have the habit of converting every dish or cuisine to give it an Indian touch. Addition of Spices, Turmeric , Chilies, Curry Patta or Dhania Patta , all International Cuisines have been altered to suit our palate . This dish is no exception.  The original recipe used beef or turkey or lamb.However, in India, you will mostly find the chicken or the goat meat version of it . Instead of carrots and beans, we add green peas and whole spices to flavor it out and make it Desi.

Lets learn to make this classic country side British Dish made with Desi Touch :

What You Need:

Cooked Mutton Keema : See Recipe here
Boiled and Mashed Potato
1/3rd cup milk
Salt to taste
Freshly ground pepper
1/3rd cup cheese (optional)

Steps To Make:

Take a baking tray and grease it with oil.
Make a layer of cooked mutton
Mash potato, milk , salt and pepper together.
Place and spread it evenly on the cooked mutton.
Spread some cheese.
Bake at 180 degree centigrade for 35 to 40 minutes.
Allow it to cool down.
Cut into pieces.

I didn’t know how it is supposed to be consumed. Should I have it just as it is  or with Rice or Bread. I thought toasted bread would go best with it.. You have any better idea ?

Pan Seared Zucchini Fritters


Who does not love the pan seared healthy fritters. They are crunchy, fresh and light to eat. I generally make them for lunch or dinner to savour as a side dish for lunch or dinner. However, I often devour them straight out of the pan.
In Most Indian Kitchens, where we have a Thali System, they make an excellent accompaniment .
Simple And Super Quick Recipe

What You Need:

2 big Zucchini grated
Salt to taste
1 green chili chopped
2 tbsp coriander leaves or parsley leaves chopped
2 tbsp bread crumb
2 tbsp wheat flour or Cornflour
1 tbsp cumin seeds (optional)
1 tbsp oregano
1 tbsp cheese grated
Oil for shallow frying



Steps to Make:

Add some salt to zucchini and let it rest for 5 minutes.
Squeeze out excess water. Add rest of the ingredients. Mix well.
Take small portions and give them a cutlet shape.
Heat oil in a non stick pan and fry these cutlets on both sides.
Enjoy them.


I won the Tata Motors ZEST Irrezestible Drives Contest


A Big Big Thank you to Tata Motors. Waiting for the surprise prize which they claim to be a LifeTime Experience. The results were out on August 7. Congratulations to all the winners !!

Tata looks really serious to take its competitors head on and this time it has come fully prepared. Go Zest.

I took a test drive of Tata Zest Revotron in Seasons Mall, Pune and experience was awesome.
East or West Zest is the Best .


Be Independent this Independence Day. Buy your own car. Buy an Indian brand car and be proud of it. Be Indian Buy Indian Jai Hind



MTR Vermicelli Phirni



The look of a dish is very important. It increases your appetite and pleases the eye. Hence, as long as the  essence of a dish is not altered, we can be as creative as possible. This recipe below is an after effect of the same. I started with making Vermicelli Kheer. But the end result was not pleasing me. So how can I convince my friend to relish the dish.

The name must be surprising or may be shocking to many. The Authentic Phirni Recipe is a Kashmiri Sweet Dish. It is made up of Powdered Rice Powder and slowly cooked in milk and flavoured with kesar, cardamom and sugar and garnished with dry fruits.

The taste of this recipe is no different from the original recipe and makes a perfect ending to any Indian Meal. The cooking time is much less than the original phirni recipe.

Lets get to the recipe

What You Need:

1 cup Vermicelli
3 and 1/2 cups milk
2/3rd cup sugar for people who prefer lesser sweet (Increase the sweetness as per your preference)
2 cardamom
few strands of kesar (saffron)
handful of cashew nuts, raisins, almonds and makhana(lotus seeds)
Pista for garnishing.
2 tbsp ghee for frying



Steps To Make:

Heat ghee in a non stick pan.
Fry cashew nuts. Take them out. Fry raisins and remove from pan.Repeat with almonds and makhana.
Next fry Vermicelli till it turns brown.
Add 2 cups of milk, add cardamom and saffron and cook in low flame.
After about 12 to 15 minutes, the Vermicelli will increase in size and absorb all the milk.
At this time, add dry fruits to it.
Remove cardamom. Allow it to cool down. Pour in a blender and blend to a smooth paste.
Put it back to the pan.
Add the remaining milk, cardamom and sugar to taste.
Gently whisk with an egg beater till it blends well with the milk.
After 5  to 6 minutes, your phirni will be ready.
Allow phirni to cool down. Garnish with Pistachio.




Scrambled Cottage Cheese & Eggs Stuffed Capsicum | तले हुए पनीर और अंडे भरवां शिमला मिर्च


Most of us in India have been familiar growing up with two dominant dish - Scrambled Egg
and Scrambled Cottage Cheese ( Anda Bhurji and Paneer Bhurji Respectively)

They are quick to make, delicious to taste and high in protein.

Next Time I got some Green Capsicum from store , I decided to stuff them to make a quick dish.

Cut the Capsicum into half, de seeded and cooked in boiling water for 5 minutes.

next stuff them with a mixture of the above and pan smear them with few drops of water.

An amazing dish is ready in minutes in front of you

Recipe of Paneer Bhurji or Scrambled Cottage Cheese: Click Here

Recipe of Anda bhurji or Scrambled Egg : Beat 2 to 3 eggs, 1 tbsp milk , salt to taste and freshly ground pepper. Heat some butter in pan and pour the mixture into it. Cook with a non stick spatula till your eggs are cooked and soft.

Mix it with cooked scrambled eggs. Don't cook them together.


Zesty and Easy Chicken Meat Loaf



Like they say, we should only eat diet food when we know our steak is being cooked. This simple easy Chicken Meat Loaf recipe comes very close to qualify that genre of food and comes very close to steak for all Chicken lovers.

Sorry Friends to break my promise to not post any non vegetarian recipes in the month of shravan because I cannot stop eating one.
Sher Bhooka Mar Jayega magar ghaas Nahi Khayega (which means Tiger will die but not eat grass)..Ha Ha Ha
Jokes apart..I am not trying to say here that I am a tigress but I do prefer non vegetarian food over vegetarian. Anyyyytime ..
But did you know some thing..A Tiger does it grass when its Stomach is upset. Also A Tiger can consume upto 40 kgs of meat in one seating. Moreover, A Tiger does not eat every day. Once, Tiger had its meal , it can live without eating anything for a week.( Note : Can Live but necessary have to)

Wish Humans were like that ? I wish we ate only once and all good for a week. Women would have been so much happier to enter kitchen only on Sunday. Cook once and relax for 7 days. But would it not have created a big blow on the Hotel Industry !! Before I run my imagination further, I give you the recipe .

I made this very simple and zesty recipe over the weekend and wanted to share with you all this yummy delicacy.
Extremely soft making it suitable for lunch, snack or dinner.




What You Need:

500 grams mince chicken
1 egg
1 red bell pepper chopped
1 tbsp garlic chopped
1 big onion chopped
1 tbsp coriander leaves chopped
2 tbsp suji or rawa
2 tbsp bread crumbs
1 tbsp cornflour
1 tbsp italian seasoning mix
1 tbsp zatar powder
1 tsp soy sauce (optional)
1 tsp Barbeque sauce
1 tbsp Ching's all in Sauce (1/2 tsp tomato sauce + 1/2 tsp green chili sauce)
Salt to taste
1 tsp red chili flakes
1 tbsp oil


Steps To Make:

Mix all the ingredients together and mash well. Use your fingers for best result.
Preheat oven at 180 degree centigrade.
Grease your bread tray.
Pour the mixture into it. Gently tap on the sides so they get even.\
Bake for 1 hour till done.
Allow it to cool down before you cut into slices.
Before Serving , you can gently toss them in a flat pan, place between two toasted bread and enjoy



Simple and Easy isn't it !!!
If thinking to make with goat meat , you will have to semi cook everything before you head out for baking.

Happy Independence Day to Everyone (Lets Celebrate the rest of the month )





Sare Jahan se Acha Hindustaan Hamara.
A very happy independence day to all .
No Story today. No Write Up Today. But a nice small video as an independence day treat. A must watch for all and a big eye opener. See India and Its Miracle through ABC.


Another Video for my friends which is making a lot of noise these days 


Click on my Travelogue  Link to Know India and Its Miracles. I feel very strongly about Wildlife and protecting Forests of India. If you are one like me or feel like I do, don't forget to visit this page.

Patriotism is something to be felt and not described. Let my recipe and pictures do the talking today.


A simple healthy breakfast –

  • Ghee Roasted Rava-Urad Daal-Oats Dosa
  • Aloo Masala no turmeric
  • Coriander Coconut Chutney
  • Tomato Coconut Chutney.


What You Need for the Dosa:

1 cup rava
1 cup urad daal
1 cup Oats
1 tbsp channa daal

Soak for 2 hours and grind to a thin batter.
Let it ferment overnight. Add pinch of salt to taste. Add finely chopped onions and coriander leaves . Your dosa batter is ready
Heat ghee in a pan. Spread out evenly or rub with half cut onion or tip of bottle gourd to grease your pan.
Pour a cup of batter. Spread evenly with a serving spoon. Cover and cook for some time.
These dosa will be very soft and can be packed for your lunch box as well. They will remain soft even after 4 5 hours.


What you need for Aloo Masala:

6 to 7 potatoes , boiled , peeled and mashed.
2 tbsp mustard oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp methi seeds
10 -12 curry leaves
2 onions chopped
2 green chili chopped
Salt to taste
Some chopped coriander leaves for garnishing
Heat mustard oil till smoking point
Add methi seeds, mustard seeds and cumin seeds.
Add onions and curry leaves. Cook till onion turns pink. Add mashed potato, salt to taste and cook for 6 to 7 minutes.
Garnish with coriander leaves. Aloo Masala is ready.

What you need for Green Coconut Chutney :

1 cup coriander leaves
10 curry leaves
5 garlic pods
1 tsp oil
Pinch of Hing
1/4th to ½ tsp salt
½ tsp mustard seeds
½ tsp cumin seeds
2 tbsp grated coconut
½ cup water
Heat oil in a pan.
Add Hing, Curry leaves, garlic pods, coriander leaves and cook for a minute on low.
Allow it to cool down.
Add to a grinder, add water, salt and coconut.
Grind to a smooth paste.

For the tomato coconut chutney, please find recipe here.




This entry is for Independent India : Independent India Event @ Cooking with SJ 




Baker Street - A Silent Street(Cafe) for Peace of Mind and Coffee to Refresh Yourself



















By now you would have known my aversion towards deep fried food. I cannot handle oil in food except when it is used as a cooking medium. I hate food where I see oil either floating on top or crawling on the plate making its way to the other end of plate crawling underneath the rice or chapatti. It somehow sticks to my throat giving a sick feeling and I would rather prefer to remain hungry.



Same applies when I visit a restaurant. It is this reason because of which Baker Street has become my recent favourite. They have so many branches around the city and the most recent one is in Amanora Mall. Generally when you are in a mall, you have a tendency to walk a lot which makes you hungry soon. Earlier I used to munch on Burgers and Pizzas to solve my small hunger.

Shopping is not easy these days due to the infinite choice of brands and malls thrown in front of you. (Sometimes I do feel old days were better because your life was simpler and easier then. Also, I am still not confident with online shopping portals as I have to feel the product to buy it. How can I buy a cloth without feeling the fabric. Even if they provide return policy, I find it a waste of time. Buy it once and for all.)



So, it is during my saga of one those shopping days when I need 3 o’clock coffee break to rejuvenate myself or the 7 o’clock should not eat heavy before dinner or a light lunch as you have to do real shopping ahead that I find Baker Street perfect.

They have got some incredible items at display. Their Cappuccino is by far the best and does not lead to acidity (pet garam) which I think many Indians would relate to what I am talking about. Since, we all are used to Drinking Tea (Desi Chai), drinking too much coffee causes our system to throw back in many different ways.

I like their simple sandwiches which you can easily munch as a snack. Light and Healthy because they have an option of no cheese sandwiches as well . Generally they serve all their sandwiches with Brown Bread accompanied with Colsow dip and Budhani Wafers. Now if you are a Puneikar, you would know the significance óf Budhani Wafers.   No Lays or Doritos can match their taste.


If you have a sweet tooth, you can try out the numerous varieties of healthy cakes or Cookies they serve- Date Walnut Cake, Oats Raisins cookies, banana pecan muffins (which I am going to try out at home very soon as I am immensely impressed by these combinations ) or the simple ever classic Choco Chip Cookies which can never go out of fashion.


And the best part is, even if you are alone specially for professionals working in Cyber city just across the street, you can still enjoy the place. Nobody is going to make you uncomfortable.


Peas Pulao | मटर पुलाव





Can there be a simpler way to cook rice. I made it yesterday. Nobody wants this recipe. Still I thought to post.  I made this yesterday again and it was tasting yummy. Hence, I thought of taking a quick picture and give you all a quick method of preparing a Zesty Rice.

What You Need:

2 cup basmati rice or any rice cooked with a little salt and few drop of oil.
1 green chili chopped
1 onion chopped
10 curry leaves
1 Cinnamon stick
2 green cardamom
4 to 5 whole black pepper
1 star mace
1 cup green peas
1 cup beans chopped
1 tbsp ghee
1 tsp cumin seeds
Few Pomegranate seeds for garnishing
1 tbsp garlic crushed

Steps To Make:

Heat ghee in a wok. Add cumin seeds. Add green chilies.
Add all whole dry spices.
Add onions and garlic. Cook till onion turns pink.
Add all green peas, beans and pinch of salt.
Cover and cook till beans are soft.
Add cooked rice.
Add tomato and cook for 3-4 minutes.
Add snow peas and cook for 2 minutes more.
Add rice and mix gently.
Pour out in a serving bowl.
Spread some pomegranate seeds.
Serve with Curry of your choice.

Celebrate Raksha Bandhan with Mild Sweet Dish - Rice and Green Moong Daal Jaggery Pongal



Happy Raksha Bandhan to All Brother and Sister. A special day for all Bhai Behen Jodis and some times Bhai Bhai Jodis or Behen Behen Jodis who don’t have a Behen or Bhai. I remember one particular raksha bandhan when my elder brother gave me 2 rupees and took 1 rupee back because he used to tie rakhi on my wrist. I was that naïve little girl who could easily be bullied and fooled ;)


Also, if you are born in 80's or 90's and in school, you had to say the National Pledge- How many of you said those 2-3 little words extra : All Indians are my brothers and sisters EXCEPT ### or kept your fingers crossed :D :D :D .. Those cute funny things we do sure bring a smile on our face now. I dont know if kids still practice it ;)

Below I share a picture captured during one my trip to Goa of this cute little brother sister Jodi . Look at them—Pure Love and so innocent. Sorry Mommy. I didn’t take your permission . God bless them and keep their mutual love intact in all the coming years.


and another jodi captured in a super market



And then follows a simple sweet recipe on Raksha Bandhan for my super health conscious bro –

I have no name for the recipe. I made it by sheer gut feeling that it is going to taste Ok. Being a taurun, I have my usual bout of sweet cravings . With my frequent past visits to dentist I have reduced my Chocolate Intake not that I am looking here for some weight reduction. It is a simple recipe with a very earthy taste. I do not know if it can be called sweet pongal . Though, I have got the inspiration from it. If there is actually a recipe, I would appreciate if you give me its real name and I will update my Blog

What you will need for this chocolate like looking recipe:

½ cup kolam rice roasted

½ cup green moong daal roasted

1 cup jaggery (Coconut Palm)

2 cardamom

Handful of Cashew Nuts

Handful of Raisins

1 tbsp grated coconut

Pinch of freshly ground pepper

1 tbsp ghee


Steps To Make:

Pressure cook Rice and Green Moong Daal with 2 and half cup of water for 10 to 15 minutes.

In a separate pan, heat 1 cup of water. Add jiggery to it and let it melt.

Add green cardamom and crushed pepper to it.

Add this mixture to rice and daal mixture.

Heat ghee in a tempering pan.

Fry Cashew nuts and Raisins separately.

Add rice and daal mixture.

Cook till you get your desired consistency. Ideally it should be a little watery.

Once it cools down, it will be perfect for you to eat.

Oats Poha


Poha is a healthy Indian breakfast made with flattened rice. How about making it healthier by adding some oats to it.

Prepare the recipe in the traditional way and serve with some fried ground nuts, nylon sev and finely chopped onions. At the end, before you serve, squeeze some lemon for the exta zing.

Enjoy the healthy breakfast.


What you need:

poha or flattened rice 1 tea cups + 1 cup oats
Peanuts Dec-15
Onions – cut into julians 2 big size – 1 for cooking and 1 for garnishing
Potato – peeled and chopped 1 small
Green Peas 1/3rd cup
Corn 1/3rd cup (optional)
Green Chilis chopped 2
Curry Leaves 06-Jul
Coriander leaves ½ cup chopped
Cumin Seeds or Jira 1 tsp
Mustard Seeds` 1 tsp
Fennel Seeds ½ tsp
Salt To Taste
Sugar 1 tsp
Nylon Sev For Garnishing
Sunflower Oil 2 tbsp
Turmeric Powder 1 tsp
Hing 1 pinch
Lemon 1

Steps to Make:

Wash Poha in water.Spread in a plate.
Wash oats separately and spread in a plate. Sprinkle some water so its texture is same as that of poha or aval or flattened rice.
Heat oil in deep kadai.
Once oil is hot, add the whole peanuts till it turns dark pink.
Remove from oil and keep aside.
Check poha and oats if they are soft enough.
They should not be sticky and should stand apart. If you think it is still crunchy, sprinkle little water and mix gently.
In the same hot oil, add hing, turmeric(haldi) powder, mustard seeds, cumin seeds curry leaves and chopped green chilis in the same order . As the seeds start spluttering, add the chopped onions and allow it to cook.
When you see the onions start turning pink, add the potatoes. Add a pinch of salt so you allow the potatoes to cook fast.
When the onion and potatoes are cooked well, add poha and mix gently. Add Salt and Sugar to taste and mix well. Cover the lid and allow the poha to cook for 1 minute.
Open the lid , add coriander leaves and mix gently.
Switch of the flame and serve




Gujarati Khatti Meethi Daal




People often ask me how do you manage your time or find time to do blogging since you are a working professional  and trust me I do work in office :D with no access to social networking site and a highly secured environment :P . To make things worse, my Samsung S duos also hangs every now and then forcing me to remove all APP so I can atleast use it for its most basic function

To answer the above question, I will use a quote which I read few days back and I believe holds true for all. If you have a passion for something you will always find the energy and will do it no matter what come may in your life.So if your passion is sleeping, you can doze off even on a Diwali Eve..

Yesterday I saw a very stirring story in Crime Patrol Dastak in Sony Channel who became the victim of Arabi Kalyanam . It was her passion for to become a graduate which helped her come out of the pitfall she was deceitfully put to and had the courage to fight for herself. In a country like India, even a basic necessity can be luxury for many.  Today that girl is studying and will soon complete her graduation.

You can read her story here if you wish to.

Each day each morning we get up, we should thank the Lord for giving us an opportunity to see another day and feel its beauty. That itself is a miracle. Because not many have that privilege. I live in Pune and since past few days, we are continuously reading the news which is quiet disheartening to hear that the numbers rising every day.

So friends, live each day and enjoy each moment. Because life is precious. Do what you want to do, work on your passions because it is never too late to start what you have always wanted to do.

Past few days, I have been getting requests from my friends to post some Vegetarian Recipes. I do agree my blog floats with many non-vegetarian recipes. But since this is the month of Shravan I will refrain from posting non vegetarian recipes. And I believe the visitors of this blog are always right. So a simple Gujarai Khatti Meethi Daal for all of you.


What You Need:

1/3rd cup Channa Daal Soaked in water for 2 hours

Peanuts Handful (optional)

1/3rd cup Red Masoor Daal

1/3rd cup Moong Daal

2 tbsp ghee or clarified butter

1 tsp cumin seeds

1 tsp fenugreel seeds

1 tsp mustard seeds

10 curry leaves

1 tbsp ginger paste

1 tsp garlic paste

1 tbsp green chili + coriander leaves paste

Juice of 1 lemon (Original Recipe recommended Tamarind which I have recently become allergic to)

1 tbsp jaggery

1 tsp turmeric powder

3 to 4 dry red kashmiri chili broken into half

Salt to taste

Asafoetida


 

Steps To Make:

Cook all 3 lentils together in a pressure cooker for 15 minutes on medium flame  along with 3 cups of water. If using peanuts, cook along with lentils.

Heat Ghee or Clarified butter in a pan.

Add curry leaves, broken red chilies, and Asafetida.

Add mustard seeds, cumin seeds and fenugreek leaves.

As it starts spluttering, add green chili paste and ginger garlic paste.

Add turmeric powder and cooked dall to it.

Add salt, jaggery and lemon juice.

Increase the flame and cook for 10 minutes.

Server with rice or roti and your favorite curry.