Happy Navratri: Worship Goddess Katyaini on Tithi : Shasthi , Day-7 . Made Mandira Meetha Palau /Khichdi Bhoga/ Khichuri for the special occassion

The seventh among the Shakti Roopas is Goddess Kaalratri. The destroyer of darkness and ignorance, Kaalratri is the enemy of darkness. Goddess Kaalratri is extremely frightening to look at but she is always auspicious in effect. This is why she is otherwise known as Subhankari (doing well).

She has dark skin color with disheveled hair. A necklace flashing like lightning adorns her neck. She has three eyes, which are circular in the form like cosmic egg, which always eject rays. Terrible flames appear when she inhales or exhales air through her nostrils. Her vehicle is a donkey. Her raised right hand always seems to grant boons to all and sundry. Her right lower hand is in the pose of allaying fears. Her left upper hand holds a thorn-like weapon made of iron and in the lower left hand there is a dagger.

Her worshipper does not fear fire, water, wild beings, enemy or night. Goddess Kaladatri destroys the Danava, Daitya, Raksasa, Bhuta, Preta and all other evil spirits.
On the seventh day of Navratra, the mind of the worshiper reaches Sahasrara Chakra. For such a striver, the door of all Siddhis of the universe start opening. On this day, all the sins and obstacles in the way of worshipers are completely destroyed.

During Durga Puja, the most important food which is prepared and offered to Durga Maa is Khichdi or Khichuri. It is made with basmati rice, moong daal and lots of vegetables cooked in ghee or clarified butter and garnished with cashew and raisins. It is prepared on Ashthami and is consumed only after the Puja is over.

What You Need: (This will serve 3 to 4 people)

1 and 1/2 cup basmati rice soaked in water for half an hour
1 cup moong daal roasted and soaked in water for half an hour
½ cup carrot chopped
½ cup green peas
½ cup cauliflower cut into small pieces
½ cup green beans chopped
2 tbsp cashew nuts
2 tbsp raisins
1 tomato chopped
1 bay leaf
2-3 whole black pepper crushed
1 green chili chopped
1 black cardamom
1 green cardamom
1 cinnamon
Salt to Taste
2 tbsp sugar
2 tbsp ghee/Oil
1 tbsp Chopped cilantro
1 tsp turmeric powder

Steps To Make:

Take a pressure cooker and add ghee to it.
Next add green chilies and allow it to sizzle.
Add all the chopped vegetables and toss.
Then add chopped tomatoes and turmeric powder and mix again.
Next goes in rice and daal. Mix again.
Add 4 cups of water, salt and sugar to taste.
Gently stir with spatula.
Cover the lid and cook on high for 2 whistles.
Lower the flame and cook for 2 minutes. Switch off flame and allow pressure to drop completely.
Open lid, add cashew nuts and raisins fried in ghee.
Add chopped coriander leaves. Mix.

Happy Navratri: Worship Goddess Katyaini on Tithi : Shasthi , Day – 6 . Todays special was a simple Baingana Bhaja | Begun Bhaja | Baingun Bhaja | Eggplant Fritters

The sixth among the Shakti Roopas is Goddess Katyaini. As per the legends, once upon a time there was a sage named Kata. His son was Katya. In his lineage Katyayana became a sage of worldwide repute. He practiced penance for several years to propitiate mother Goddess. At the time of boon he requested Mother Goddess to take birth as his daughter. The goddess was pleased to accede to his request.

After sometime when high-handedness of Mahishasura, the demon, crossed every limit, the trinity of Gods - Brahma, Visnu and Shiva, got infuriated and they created a goddess by apportioning some part of their splendor, in order to destroy the demon. The sage Katyayana had the first privilege to worship her, so she was called Katyayani.

She accepted the worship of Katyayana for three days and then killed the demon Mahisasur. She is an established presiding deity of Braja area. Her form is extremely divine and radiant. Her complexion is golden, bright and beaming. She has 4 arms. Her upper right hand is in a pose of allaying all fears and the lower one is in a pose of granting boon. In her upper left hand, she holds a sword and a lotus flower adorns her lower left hand. Her vehicle is lion.

On the sixth day of Navratra, the mind of the worshiper stays in Ajna Chakra. If the worshiper completely surrenders himself to the goddess, he or she is bestowed boons by mother Katyayani. All the four objects - Dharma, Artha, Kama and Moksa are in easy reach of a Sadhaka who worships mother Katyayani with devotion and faith.

Make a simple fry for the occassion.

When you have too much to do and too less time to cook, this is the best dish. Hardly takes anything to prepare.

What You Need:

1 medium size brinjal cut into ½ inch long slices
1 tsp turmeric powder
1 tsp red chili powder
1/4th tsp salt
1 tsp kitchen king masala
1 sp sugar
1 tbsp oil + 1 tbsp

Steps To Make:

Mix Eggplant with salt and spices with 1 tbsp oil.
Heat a pan and add 1/2 tbsp oil. Arrange the slices on the pan.Cover and cook for 3 to 4 minutes on one side. Flip upside down and cook the other side by spreading the remaining oil. So easy to prepare.

Happy Navratri to All: Worship Goddess Skandmata on Tithi : Panchmi, Day – 5. Todays Special is Pahala Rasagulla

The fifth among the Shakti Roopas is Goddess Skandmata. Skandmata is also called Parvati, Maheshwari and Gauri. Being the mother of Skanda she is Skandamata. Riding a lion, she holds her son Skanda in her lap. She displays three eyes and four hands - two hands holds lotus while the other two hand display defending and granting mudras, respectively. It is said that by pleasing Skandmata, even a fool becomes a master of knowledge.

As per the legend, once upon a time demon Tarakasur did extreme penance to please Brahma. As a boon, Tarakasur asked for death by the hands of Lord Shiva’s Son. The boon was granted. As lord Shiva was reluctant to get married Tarkasur thought that he would never die. Tarkasur considered himself invincible and started tormenting the world. Later on, appeased by the persistent requests from Devtas, Lord Shiva got married to Parvati. Kartikeya or Skandkumar was born to Lord Shiva and Goddess Parvati, and he later killed Tarkasur. Skanda or Kartikeya, who was chosen by gods as senapati in a war against demons, is also called Devsenapati.

On this day of Navratra, the seeker’s mind reaches Visuddha Chakra and stays therein. At this stage, the mind of the seeker is extremely calm. By worshipping the goddess in the form of Skandamata, the devotee gets all his desires fulfilled. It opens the path of salvation to him. Being the presiding deity of sun god, she bestows an uncommon luster and radiance on her devotee.

Mantra to be recited on this day: Om Skandmaatraaye Namah

Offerings to be made on this day includes Banana and Cow’s milk

What better offering to Maa Durga than Pahala Rasgulla. Make them fresh at home with fresh milk.

Pahala Rasgullas are different from the normal rasgullas we get in market as it is slightly brown in color. The color comes from caramel.

Ingredients :
1 litre milk
2 cups sugar
2 tsp rawa/maida
small pieces of caramel solid
Juice of 1 lime1/2 tsp cardamom powder

Method of preparation: Boil milk in a pan. As it starts boiling, lower the flame and boil for another 5 minutes.Pour lime juice and allow the milk to separate. Gently mix together. As you see clear water, strain it and wash properly under cold water. This will allow any bitterness from lime to getwashed away.

Knead for 10 to 15 minutes along with maida or rawa and cardamom powder with hands. Make small balls (about 15) .Put small caramel pieces inside and keep aside.

Meanwhile heat 2 cups of sugar with 2 cups of water in pressure cooker. Dip the balls. Cover the lid and cook on medium flame for 35-30 minutes.Allow pressure to drop. You can enjoy rasgullas straight from the cooker.

To make the caramel, take 1 tbsp sugar in a pan and heat on low flame till it melts and becomes light brown in color. Switch off the flame. Break into small pieces

To see the pictorial steps, you can go to link by clicking here , which I have made with Coconut Palm Jaggery

Burn Fat faster with RiteBite as Fat Steals Your Youth

Certain traits like colour of hair, intelligence, skin color etc are inherited from your parents. However, we must make efforts to maintain our weight. There are many factors that determine how healthy we are. Some factors are in the genes and some depends on us.

Loosing weight or slimming has become the buzzword these days. With Susmita Sen, Aishwarya Rai and Diana Hayden winning the world’s top beauty contests, people specially women have become more particular about their bodies and figures.

Women today yearn for hour glass figures and they have begun counting their calories. Even among male models, the slim ones are more in demand today. They eat less to reduce weight and follow a diet plan.

So are you overweight ? Not at all, Just a little or Seriously …If you are overweight, you should reduce your weight by eating less fat and more of fiber and exercising more. People who are overweight, tend to die earlier than those who are of average weight.

Thus, we must exercise right and eat right. Our food must contain the right proportion of the following things : Vitamins, Minerals, Fiber, Carbohydrates, Fats and Proteins.
To have well toned body and weight under control, we must include the 6 vital ingredients in our diet in right proportion. However ,if you are one who wants a perfect figure with well toned muscles and thighs and flat stomach, it needs extra care and extreme self discipline and self control. You need training and supervision under dietitian and trainers.  It is not easy and requires motivation and dedication.

People who work for 6 pack abs or strong thighs know how important protein and fiber takes part in their regular. Proteins helps to release amino acids to be released which are used as building blocks in the formation of new cells. Fiber regulates cell metabolism by influencing the digestion and absorption of energy producing ingredients.

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When I got Max Protein Energy Bars from Natural India Private Limited, I instantly realized who would benefit from it. The Bars are loaded with protein, fiber, all 21 vitamins and minerals, electrolytes , omega 3 which is available in fish and hence good for vegetarians. The bars claim to regain your energy levels and help is rebuilding and recovering muscles.

In today’s fast paced life, when people often tend to skip meals to remain fit, RiteBite from Natural helps you prevent health problems caused due to skipped lunches/breakfast. It takes only 2 minutes to complete your lunch and can be consumed as a meal replacement.

The Max Protein Lunch comes in 3 flavours – Choco Slim which tastes more like chocolate and dry fruits, Choco fudge which is a little sticky type and Honey Lemon. The honey lemon looks the best and most appetizing. However, the choco slim was the tastiest. Personally I feel taste of honey lemon can be improved.
These 20 grams bars are good choice if you want to go on a diet plan, want an athlete body, a body builder or a Corp Executive who has a hectic life with no time to have a proper lunch.

Happy Navratri to All: Worship Goddess Kooshmanda on Navaratri Tithi:Chaturthi, Day–4 . Made Buta Dali Kakharu Tarkari

The fourth among Shakti Roopas is goddess Kushmanda. Kushmanda (Ku+Usma+Anda) has been originated from the world 'Ku' means 'a little'; 'Usma' is warmth, heat or energy and 'Anda' means the cosmic egg or universe. She resides in the universe, in the inner portion of Surya loka and she emanates a solar aura. It is believed than when there was only darkness prevalent all around, Goddess Kusmanda created the universe with her Sankalpa as a mental projection. Religious scriptures state that Primodial Shakti created this universe as an ‘Anda’ i.e. egg when she just emitted a splendid laughter. The abode of Kushmanda is Bhimaparvat

Also called as Ashta-bhujadhari, Goddess Kushmanda has eight arms. In her seven hands, she holds Kamandalu, bow, arrow, lotus, a jar of nectar, discus and mace, respectively. In her eighth hand there is rosary capable of giving eight Siddhis and nine Nidhis. She rides on a lion. Kusmanda in Sanskrit stands for pumpkin, which she likes most as a sacrificial offer.

On the fourth day of Navratra, the mind of the worshiper enters and stays in Anahata Chakra. As a result of her worship, the devotees get rid of all ailments and sorrows and are blessed with a long life span, fame, strength and health.

Mantra to be recited on this day: Om Kooshmandaaye Namah

Offerings to be made on this day must include traditional Sugar & Malpua.

“Sree Durga Saptashati” Patha to be recited: Adhyay – 5, 6, 7 and 8.

Color for the day is Orange.

Since Pumpkin represents Orange Color and is Kusmanda represents Pumpkin, why not make this awesome curry from Odissa. Channa Dal cooked with Pumpkin also known as Buta Dali Kakharu Tarkari.

This will make curry for 2 to 3 people.

Channa Daal (Lentil) : 1/2 cup soaked for 30 minutes in water2 cups pumpkin cut into medium size chunks

1 tbsp mustard oil

1 tsp panch photan ( equal portions of cumin seeds, mustard seeds, aniseeds, carrom seeds, fenugreek seeds)
2 dry red chilies broken
1 bay leaf
salt to taste

Heat oil in pressure cooker till smoking point.
Reduce flame and add panch photan.
Add bay leaf and dry red chilies
Add pumpkin, channa daal and salt to taste
Add 1 and half cups of water. Close the lid and cook on high till you hear 1 whistle.
Lower the flame and cook for another 2 minutes.
Switch off flame and allow pressure to drop.
Garnish with chopped coriander leaves and roasted and ground cumin seeds.
Serve with hot parathas or puris

Happy Navratri to All : Worship Goddess Chandraghanta on Navratri Tithi : Tritya, Day -3 . Made Patli Gur Payesh | Rice Kheer made with date palm jaggery

Mother Goddess is also called Shakti. It represents protection, love, prosperity and knowledge. Unlimited and vibrant love, compassion and mercy are regarded as the divine attributes of Mother Goddess. She is known as Durga and worshiped in different forms.

During Navratri the mother goddess is said to appear in 9 forms, and each one is worshipped for a day. These nine forms signify various traits that the goddess influences. The third among these nine forms is Goddess Chandraghanta …

Third among the Shakti Roopas is Goddess Chandraghanta. Chandraghanta originated from the word Chandra (Moon) and Ghanta (Bell). She has crescent moon on her forehead and her roaring voice is like a tumultuous sound of a bell that makes the atrocious demons tremble. This Goddess gives extreme peace and provides ultimate good. She is full of charm and bright. She is Golden in color, possesses ten hands and three eyes. Eight of her hands display weapons while the remaining two gestures bestowing boon and stopping harm. This Durga Shakti rides a tiger.

By the blessings of Goddess Chandraghanta, all the sins of the worshiper are burnt and obstacles are removed. Her worship is instantly fruitful. A very good quality that develops in those who worship her is bravery and fearlessness accompanied by serenity and humility. Wherever the devotees of mother Chandraghanta go, they disperse peace and blessings among the people. By worshipping her one can get rid of all worldly sorrows, and attain the supreme goal spontaneously

During Navaratras, the third day is of great importance. On this day, the mind of the worshiper enters Manipura Chakra. At this stage, by the grace of mother Chandraghanta, the seekers become capable of seeing unearthly and divine things. They smell the divine fragrance and become capable of hearing many types of divine sounds. However, on this day and in this stage of discipline, the striver is required to be most careful.

Mantra to be chanted on this day: Om Chandraghantaaye Namah

Offerings to be made on this day must include Kheer & Milk.

“Sree Durga Saptashati” Patha  isrecited: Adhyay – 4

Color for the day is Gray.

. It is also claimed that khiri found its origin in Orissa. Generally it is made with rice, milk and sugar. However, you can also add gur/ jaggery to it to make it more healthy and tasty.  In Bengal kheer has got another name called payesh. A friend got me date palm jaggery which is jaggery in liquid form straight from Bengal. The recipe given below is made using the same. Well, if you do not get this jaggery, you can use molasses instead.

What you need:

1 Milk 1 litre
2 Basmati Rice ¼ cup
3 Date Palm Jaggery 1 cup
4 Cardamom 3
5 Bay leaf 1
6 Chopped Dry Fruits (Cashew Nuts, Almonds, Raisins) ½ cup
7 Ghee 1 tbsp

Steps to Make:

Soak rice in water for half an hour.
Drain and put in the grinder jar(smallest one)  and whisk for 2 seconds. 
This will roughly break each   grain into 2-3 pieces.
Heat ghee in a non stick wok. Fry the dry fruits and     keep aside.
Be careful not to burn raisins.
Add rice to it and gently mix with ghee.
Add cardamom, bay leaf and milk.
Cook on low flame for half an hour.
Stir in between at frequent intervals to prevent  milk sticking from the bottom.
Once rice is cooked properly in milk and milk is  reduced to 3/4th, add the dry fruits and switch off        the flame. Allow kheer to cool down.
Add jaggery to it and mix well when kheer is still luke warm.
Mix well. Serve chilled or as it is with hot puris.

Happy Navratri to All : Worship Goddess Brahmcharini on Navaratri Tithi : Dwitya, Day – 2 . Made Phalahari Plantain Okra Curry

Mother Goddess is also called Shakti. It represents protection, love, prosperity and knowledge. Unlimited and vibrant love, compassion and mercy are regarded as the divine attributes of Mother Goddess. She is known as Durga and worshipped in different forms.

During Navratri the mother goddess is said to appear in 9 forms, and each one is worshipped for a day. These nine forms signify various traits that the goddess influences. 

The second form of Goddess Durga is Goddess Brahmcharini.

The second Durga Shakti roop is of Goddess Brahamcharini. Brahmacharini originated from the word “Brahma” that is who observes penance (tapa) and good conduct. Thus she is the one who practices penance. It is said - Veda, Tattva and Tapa are synonyms for Brahma. The idol of this Goddess is very gorgeous. One hand holds a "Kamandal" or water pot, and the other holds a rosary. She personifies love and loyalty. Bhramcharini is the store house of knowledge and wisdom. Rudraksha beads are her most adored ornaments!

The form of Brahmacharini is tremendously effulgent and extremely majestic. In her previous birth when she incarnated as the daughter of Himalaya, then influenced by the instructions of Narada, she practiced terrible penances in order to obtain Lord Shiva as her divine consort. Due to her unearthly penances she was termed as Brahmacharini. After the rigorous penance for several thousand years her body became extremely lean and thin. She was reduced to skeleton. Watching her pitiable condition, mother Mena was very much pained. In order to divert her attention from the rigorous penance she exclaimed - 'U' 'Ma' meaning 'O! No, no, not'. Since then Goddess Brahmacharini was named Uma. This happened in her previous incarnation itself.

Brahmachaini Durga is capable of providing unending benefits. By worshipping her one gets success and victory. On the second day, the mind of the striver moving upward is established in Swadhisthana Chakra. The worshiper, who makes his mind stay in this Chakra, gets the devotion and blessings of the Goddess.

Mantra to be chanted on this day: Om Brahmachaarinnya Namah 

Offering made to goddess on this day includes traditional unsalted Butter and Sugar. 

“Sree Durga Saptashati” Patha is recited: Adhyay – 2 and 3

Plantain Okra Curry/ Kadali Bhendi Tarkari

Color for the day is Green. 

And the Phalahari recipe of the day : Okra Plantain gravy

In Oriya its called : Bhendi Kadali Tarkari

Learnt this super healthy yet yummy recipe from my sister in law who is an excellent cook. I could not believe that this combination can taste good also.

What You Need:

500 grams bhindi washed, cut into 1 inch long piece.
3 raw plaintain cut into two and pressure cooked for 2-3 minutes
1 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
Grind to paste : 3 small tomatoes, 2 green chilies, ½ inch ginger,
1 tsp panchphutana (mustard seeds, cumin seeds, onion seeds, fennel seeds, methi seeds)
2 tbp oil

Steps To Make :

Heat ½ tbsp oil in a non flat pan and cook okra/bhindi for 4-5 minutes till the sliminess is gone. Cook without adding anything to it.
Remove the skin from boiled plantain and cut into small pieces.
Heat remaining oil in a pan. Allow it to be hot. Add panch phutana. Once it starts crackling, add the ground paste.
Cook for 5-6 minutes. Add turmeric powder and garam masala powder and cook for 2 minutes more. Add 1 full glass of water and bring it to boil.
Add plantain and okra pieces. Add salt to taste and boil for another 4-5 minutes.
Serve hot roti/rice

Happy Navratri to All : Worship Goddess Shailaputree on Navaratri Tithi: Pratipada, Day – 1 . Made Phalahari Parwal Sabji

Mother Goddess is also called Shakti. It represents protection, love, prosperity and knowledge. Unlimited and vibrant love, compassion and mercy are regarded as the divine attributes of Mother Goddess. She is known as Durga and worshiped in different forms.

During Navratri the mother goddess is said to appear in 9 forms, and each one is worshipped for a day. These nine forms signify various traits that the goddess influences. The first among these nine forms is Goddess Shailputri…  

She is the first one among the nine roopa’s of Goddess Durga. "Shail" in Sanskrit means Mountain and "Putri" means daughter. Thus Shailputri means daughter of Mountain because she has incarnated from Himalaya the Emperor of mountains. Mounting a bullock, the mother has a lance in her right hand and the lotus flower in the left. 

Goddess Parvati, the daughter of the King of the Mountains Himalava, is called as 'Shailputri". In her previous birth she took birth in the house of Dakhsa, the Prajapati, as his daughter. She was also known as Sati. Once Prajapati Daksa organized a very big sacrificial ceremony in which he invited all gods to receive their sacrificial share. Lord Shiva was the only exception.

Married to lord Shiva, when Sati came to know about the festivity arranged by her father, she expressed her desire to attend the yagna performed by her father to Lord Shiva and solicited his permission. Lord Shiva replied that as Daksha has not invited us hence it shall not be proper for you to go there.' Sati was not convinced with the piece of advice given by the Lord. The Lord saw that Sati was very keen to go there, so he gave permission. 

On reaching her father’s place, Sati found no affection in any eyes except her mother. She was greatly pained with the insulting attitude of her own relatives. The entire atmosphere was surcharged with a sense of disrespect towards Lord Shiva. Daksha passed certain humiliating remarks intended for Lord Shiva. She could not bear the insult of her spouse. Instantly, she jumped into the Yagna fire and sacrificed herself. The news of her demise reached Lord Shiva and he decided to teach a good lesson to Daksha. The entire sacrificial canopy along with all paraphernalia was completely destroyed by his lieutenants.

In her next birth, Sati incarnated her as Parvati the daughter of Himalaya and among Nava Durgas she has been referred to as Sailaputri who was again known as Haimavati. The first and the most prominent among Nava Durgas, Sailaputri is of immense importance and her glories are endless. On the first day of Navratra, it is she who is worshipped. The seeker should keep his or her mind concentrated on Muladhara. This is the starting point of their spiritual discipline.
Mantra to be chanted on this day: Om Shailaputraye Namah.

Offerings made to the goddess on this day include Banana & Ghee made of cow milk. 

“Sree Durga Saptashati” Patha is recited on Adhyay - 1 

Color for the day is Yellow. 

And now the no onion no garlic recipe for the day

What you Need:

12 to 15  pointed gourd or parval
2 tbsp oil
Salt to taste
3 tbsp poppy seeds
3 tbsp grated coconut
1 tbsp cumin seeds
3 green chili chopped

Steps To Make:

Wash pointed gourd, scrap with knife and cut into medium size pieces
Grind everything except pointed gourd, salt and oil to a smooth paste by adding little water.
Heat oil in a pan.
Add ponited gours. cover and cook for 2 3 minutes.
Open lid, add the poppy seeds paste made above, salt to taste, 1/2 cup water and mix.
Cover and cook for 10 to 12 minutes.
Your gravy is ready to be served.

Phalahari Navratan Korma / No Onion No Garlic 9 Gems Veg Gravy

My earlier post,No Onion No Garlic Paneer Butter Masala was liked by many viewers. Hence, I thought of sharing another dish in the same genre which is liked by many people. I have taken as many pictures possible to elaborate the cooking process. This curry is made up of 9 major ingredients and hence we call it the Navratan Korma. Nav Means 9 /nine and Ratan means Jewels (precious stones). Well, the word got its recognition from the Nau Ratans at Akbar Courts. Akbar was an illiterate but he had immense curiosity for knowledge and knowledgable people. Hence, he made sure his court was filled with Intelligent and Knowledgeable people. They were true gems and today they have even got a mention in Wikipedia.

This dish also deserved a special presence in every feast and because it is so delicious , rich and creamy, it stands apart from all other dishes and hence it has earned the name of the Nine Jewels Curry. The Ingredients are loved by every day and available in plenty during winters when you get the best of Carrots, Cauliflowers and Beans and Green Peas. If you are planning a treat during winters, do not forget to include this in your menu.

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This recipe and measurement will serve 5 to 6 people. You can reduce the quantity or keep as it is because I am sure you would like to eat in multiple meals.

What You Need:

2 capsicum cut lengthwise
300 grams paneer cut into long cubes
2 cups cauliflower florets
2 carrots cut into long pieces
1 cup beans
1 cup green peas
Handful of Cashew
Handful of Raisins
3 big tomatoes cubes and pureed
1 tbsp garam masala powder
1 tsp kasuri methi
1 tbsp cashew soaked in 1 cup warm milk and ground to paste
1 tsp cumin seeds
Few Cloves /Green Cardamom/Star Mace
Salt and Sugar to Taste
2 tbsp full cream
2 tbsp + 1 tbsp oil

Steps to Make:

Heat ½ tbsp oil, fry capsicum till semi cooked and keep aside.

Add ½ tbsp oil , add paneer cubes and kasuri methi and fry for 3-4 minutes on low flame till you get a nice aroma of kasuri methi.
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Heat oil in a wok. Add cumin seeds and whole spices.
Add tomato puree, cover and cook for 10 minutes on medium flame.

Check at regular intervals so don’t burn the gravy..
Add garam masala, cauliflower, carrots, beans and green peas.

Mix well . Cover and cook for 6 to 7 minutes.
Add all paneer cubes,semi cooked capsicum, raisins, cashews, cashew paste, salt, sugar and full cream.

Cover and cook for 2 3 minutes till vegetables and cooked well in crème.
Serve with Naan /Roti..Tastes simple awesome.

Lamb/Mutton Chops cooked in Rosemary and BBQ Sauce


Weekends have to be special and when its Mutton on your plate, you know you are born lucky. And
when Your husband is cooking for you, you know you have done something good that you are relaxing on a Sunday Evening.

Well to tell you the truth, my better half thinks I will spoil his precious meat. I am not allowed to touch the meat or rather see it being cooked.. We have had many arguments over it in the past and now I am ordered to maintain a 10 feet periphery around him. My presence creates tension and the food gets jinxed.. How dare he thinks so.. But I tell you ..shhh...if somebody is ready to cook food for me every day, I am ready to become the biggest Omen ..he he..

This is his recipe and his photographs. He obliged to share his secret recipe with me..It turned out really well and here I share his secret with you all.

What You Need:

10-12 Lamb Chops
3 tbsp oil
3 tbsp garlic chopped
2 onions chopped
4 big tomatoes chopped
2 tbsp bbq sauce
1 tbsp rosemary
1 tsp turmeric powder
1 tsp red chili powder
2 green chili chopped
2 tbsp coriander leaves chopped
1 tbsp ginger garlics paste
Salt and Sugar to Taste

Steps To Make:

Heat oil in a pan.
Add rosemary and garli chopped.
Add Mutton Chops and fry for 10 minutes.
Add onions and ginger garlic paste.
Cook till onion turns brown.
Add chopeed tomatoes, red chili powder, turmeric powder and salt to taste.
Cover and cook for 10-15 minutes more.
Open lid, add BBQ sauce. Mix well.
Cover and cook till chops are tender and you have a dry sauce in the pan.
Sprinkle coriander leaves and serve with Lemon

Paneer Aloo Pyaz Whole Wheat Kulcha on Gas Stove

You Can Call it a Stuffed Paratha.

Kulcha is an Indian Flat Bread which is made up of All Purpose Flour and stuffed with ingredients of your choice. The most popular stuffing is Onion, Paneer or Potatoes. How about mixing it all together to make a 3 in 1 Stuffed Kulcha. Lets use Whole Wheat Flour instead of all purpose flour. The Traditiona Kulcha is cooked on the side wall of a Tandoor where the heat is slightly less than in the centre. For an authentic taste, preheat your oven.  However, I will show you how you can make it on your gas stove and giving you almost the same taste. Let’s see how we can make it.

Serves 3 to 4 people

What You Need for stuffing:

1 cup Paneer or cottage cheese. Use the home made Chena for this instead of store bought Paneer. 
2 small potatoes boiled, peeled and mashed
2 small onions finely chopped
1 tsp green chilli chopped
1 tsp cumin seeds
Sal to taste
1 tsp dry mango powder
Mix the stuffing together

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What You need for dough:

3 cups whole wheat flour
Pinch of salt
½ cup curd
Pinch of baking powder (Skip if you don’t want to use baking powder)
Water to knead the dough . You can replace with milk
Ghee/Clarified butter for cooking

Steps To Make:

Steps To Make:
Make Small Balls of the dough.
Stuff with the paneer potato onion mixture
Roll out into round Kulchas. Wet your hand and tap water on one side with tips of your finger.
Heat a pan. Grease with few drops of oil. 

Put the rolled kulcha on the pan with water tapped side on the bottom.
Repeat the process with the side facing you.
Smear little ghee or butter for cooking.
Once it is 90% done, take a Jali Tray as shown in picture and place it on the low flame of your gas burner.

Cook the remaining 10% by applying direct heat to the Kulcha.

Serve with any gravy of choice. Generally people consume Kulcha with Chole. However I made some Rajma Curry. It tasted equally delicious.