brinjal · dinner · seasonal veg · stuffed brinjal · stuffed vegetable · Traditional recipes

Stuffed Brinjals

Small Brinjals-half Kg

Onion- 2 medium sized

Garlic- 12 cloves

Ginger- 2 inches

Red chilly powder-1/2 teaspoon (quantity can be increased or decreased according to taste.

Oil -3 table spoons

Asfoetida- a pinch of

Turmeric powder-1full tea spoon

Coriander powder- 2 tea spoons

Garam masala powder-1 tea spoon

Methi powder-1,2 teaspoon

Mango powder- one tea spoon

Tomatoes- 4 medium sized

Salt- to taste



  1. Take a Pan (kadhai) put it on gas flame, pour 1 table spoon of oil let it be steaming hot.
  2. Put  asfoetida  and onion garlic paste to it, sauté it it golden brown, now add onion paste to it. Fry it till it starts laving the sides of pan and has changed its colour.
  3. Mix corriender powder, methi (fenugreek)powder, turmeric powder and chilly powder make a paste by adding  little water to it,add this paste to the above mix in kadhai and fry it again for 4-5 minutes.Dont forget to stir continuously. Now add chopped tomatoes and salt and stir it till the whole mix become dry and leaves sides of the pan, Now add garam masala and mango powder to it and mix it properly and switch of the flame.
  4. Take brinjals make two perpendicular slits in it, remember it should remain attached to its crown or stem part.
  5. Now fill the above mix (filling ) in brinjals. Don’t fill it too much otherwise it will spill in kadhai.
  6. Now take another pan put remaining oil to it and keep stuffed brinjals to it, put pan on slow flame. Sprinkle little water to it (it reduces oil consumption), let it cook on low flame,IMG_0021turn brinjals upside down to cook it from both the sides. Brinjals become soft and little brownish when cooked. Now switch off the flame and serve it with poori, paraatha or Roti. It’s a good option for journey food.
curd dish · Curries · dinner · Easy to cook dishes · full meal · Green oeas · Protien rich · soya nugget dish · Vitamin B-12 rich

Soya Nuggets and Pea Korma


  • Soya Nuggets-1/2 Bowl
  • Green Peas-1/2 Bowl
  • Oil-2 tea-spoon
  • tomatoes-2 medium-sized
  • Onions 2 big
  • garlic 10 cloves
  • ginger – 1 inch
  • Cumin seeds-1/2 tea-spoon
  • cloves (laung)- 4 in numbers
  • cinnamon inch piece
  • Black pepper-8 in number
  • Poppy seeds one table-spoon
  • turmeric-1/2 tea -spoon
  • coriander Powder one tea-spoon full
  • Garam masala powder One tea-spoon
  • Red chilly powder 1/4 tea-spoon
  • curd 4 tea-spoon
  • Milk -1/2 cup

Soya Nugget and pae Korma


  1. Soak Soya nuggets in water for 10 to 15 minutes.
  2. Put little salt and boil green peas and soya nuggets  until they become soft, drain extra water and keep it aside.
  3. Make ginger garlic paste and chopped onion in very small pieces.
  4. Take a fry pan, heat it on gas flame, put oil in it. Allow it to steam hot put cumin seeds, cloves, black pepper and cinnamon stick to it, stir continuously for 2-3 minutes and add ginger garlic paste to it. Now fry it till golden brown.
  5. Add  finally chopped onion and stir continuously, cook it till it becomes golden brown.
  6. Now add turmeric, salt and garam masala powder to it. Stir it continuously and cook it in medium flame( you can add water if the mixture becomes very dry).
  7. Now add curd and stir continuously to avoid curding. Cook it for 3 to 4 minutes now add chopped tomatoes and cook it till they become soft.
  8. Now add green peas and soya nuggets o it. Fry it for 5 – 6 minutes in medium flame. Stir continuously to avoid burning.
  9. Now add milk to make it saucy. cook it for 2-3 minuets nad switch off the flame. Your korma is ready serve it with chapati, puri or rice.
dinner · Easy to cook dishes · gudma · launji · Lunch · Mango pickle · Pickle (summer) · sweet pickle · Traditional recipes

Sweet mango pickle , Launji, aaam ka Meetha acahar, gudama


  • Raw mango 500 gms
  • roasted coriander seeds -1table spoon
  • fenugreek-1 tea spoon
  • black salt 1 tea spoon full
  • red chilly -1 tea spoon
  • white salt to taste
  • onion seeds-1/2 tea spoons
  • oil-1 tea spoon
  • jaggery 1/2 kg
  • asafoetida little
  • cumin seeds -1/2 tea spoon


  1. Wash raw mangoes , peel it and chop it in small pieces.
  2. Tak a deep pan, put it on gas flame, pour oil into it. Put cumin seed , allow it to crackle, now add asafoetida to it.
  3. Pour all mango pieces it , stir well now add crushed jaggery to it , simmer the flame and keep it stirring.
  4. Jaggery will melt and you will get a syrup,add salts and other spices to it..
  5. Let mangoes cook in the syrup for 10-15 minutes, check in between if it is done.
  6. Switch off the flame now mango pieces will have shiny look . Let it cool and serve it with puri, kachori roti or enjoy it like a murrabba (a Sweet Dish). IMG_0507



curd dish · dinner · Easy to cook dishes · full meal · Lunch · Potato dish

Dahi ke Aaloo (mathe ke aaloo)


  • asafoetida little
  • cumin seeds 1/4 tspoon
  • Matha/ Diluted curd 2 cups
  • turmeric 1/2 tspoon
  • Ghee-1 tspoon
  1. black salt
  2. roasted and ground cumin seeds
  3. white salt
  4. crushed dried red chillies

Item 1to 4 can be added according to your taste.

  • 1 potato boiled and chopped in small pieces


  1. Stir curd or mattha till it gets smooth.
  2. Mix turmeric and item 1-4 in curd and mix it properly.
  3. put a pan on gas stove , pour ghee and let it heat till smoky.
  4. put cumin seeds , let it crackle and pour curd mixture in it. Stir continuously  till it starts boiling.
  5. Add boiled and chopped potato to it.
  6. Cook it for 4-5 minutes.

Serve hot with, Roti, Paratha or Rice.




Breakfast food · curd dish · dinner · dip · Easy to cook dishes · Lunch · raita · Uncategorized

Palak Raita (Green Dip)


100 gms-spinach leaves

Curd 250gms

black salt-1/2 tea spoon

roasted and grinded cumin seeds =1/2 tea spoon

Green chillies- 2

Red Chilly-little


  • Boil  and grind palak in smoth paste.
  • Beat curd till its smooth.
  • Add salt, cumin seed powder, black salt, white and chilly powder to curd.
  • Add pala paste to curd and mix well. Your raita (green Dip) is ready. Enjoy it with aloo paratha or any other dish.IMG_0606


Breakfast food · dinner · Easy to cook dishes · full meal · Lunch · stuffed paratha · Traditional recipes

Green (Stuffed)Paratha


For dough-

100 gms – spinach (palak)

Wheat flour- 100 gms

salt- to taste

For filling-

4 -medium sized potato

green chillies-2

Cumin seeds-1/2 tea spoon

Coriander  leaves-1/2 bunch

Salt to taste

Ghee or vegetable oil -4  table spoons



  1. Wash and boil spinach leaves in minimum amount of water.
  2. Grind boiled leaves into a smoot paste.
  3. Take wheat flour in a pan add spinach paste and salt to taste, knead it ino a dough. 

  4. Boil and mash potato.
  5. Grind coriander leaves cumin seeds , green chillies and salt in a paste.
  6. Mix coriander paste in mashed potato.IMG_0608
  7. Divide dough in 4 equal parts.
  8. Fill 1/4 th of filing in one part of  green dough and roll it to make paratha .
  9. Heat Pan on high flame, when pan gets hot put rolled paratha on it.
  10. Flip it after some time and apply ghee or vegetable oil.
  11. let it cook for sometime (red spots on paratha is the indicator)
  12. Flip again and apply ghee on the other side. Use wooden spatula from sides to puff it.
  13. Your Paratha is ready to eat.

IMG-20170610-WA0000 (1)

This paratha has no hot spices, it is rich in iron and healthy meal. Enjoy it with plain curd or Palak ka raita and pickle.

dinner · full meal · Lunch · Traditional recipes

Chicken Biryani (Dum Biryani)


  1. Chicken-400 gms
  2. Rice- 2 full cups (biryani Rice, preferably aged)
  3. Bay leaves -10
  4. Curd-1/2 cup
  5. Kesar-few threads soaked in half cup of milk
  6. Onion- 6 medium sized (2 Chopped and 4 grinded)
  7. Garlic- 10-15 cloves +Zinger-1/2 inch- make paste
  8. Garam masala powder – 1 table spoon
  9. Oil-4 table spoons
  10. Pure ghee- 2 table spoons
  11. Turmeric ½ tea spoon
  12. Chilly powder-1/4-1/2 tea spoon
  13. Corriender powder -0ne table spoon
  14. Salt to taste

Soak all powder spices in water.

Whole spices for making fresh paste ( it gives aroma and taste to the dish)

  • black cumin seeds- 1/4 tea spoons
  • cinamom/ dalcheeni-1/2 inch
  • nut meg /jayphal-1/4
  • javitri/ mace- very little
  • Poppy seeds- 2 tea spoons
  • Cloves -2
  • Green cardmon-2
  • Black pepper- 10 in numbder

Soak all the whole spices in water for some time and make smooth paste.



Marination- Marinate chicken in curd and !/2 tea spoons of garam masala for 30 minutes

Boiling Rice- Wash and soak rice in water for some time.

Take around  6 -7 cups of water in a pan put ½ t spoons of pure ghee , 2 cardamoms, 2bay leaves  in it. Add soaked rice to it when water starts boiling. Cook rice till it is nearly done. Press it with hand and be sure that it is left very little uncooked(ek kinki kachcha).  Drain water and keep it aside.

Fry one finally chopped onion in desi ghee(cleared butter)e and keep it aside for garnishing.

  1. Put oil in a pan and add 2 bay leaves to it. Add ginger garlic paste when oil gets heated. Sitr for some time till it turn golden. Add one chopped onion and fry it till golden brown. Now add groided onion and cook it in mediun flam till it starts leaving sides of the pan and turns light brown. Add powder spices and cook it till done . ( oil sperates from spices).


  1. Put chicken pieces to it and cook it by stirring continuously. It will leave some water and the it will start drying . add little water and cover it with lid till done,. Evoporate excess water and make it dry. Add freshly grounded spices to it and mix them properly in medium flame and continuoud stirring. Now you korma is ready for biryani
  2. Take a heavy base utensil cover its base with bay leaves. Pour small amount of rice spread it evently then put another uniform layer of chicken,  then again a layer or rice and korma. Top most layer should be of rice . Make four hole by using handle of spoon and pour saffron milk in them. Cover rice with fried onions. Cover the pan with lid. It will be better if its lid could be sealed with dough otherwise a heavy weight can also be kept on it. Put it on low flame for around 5-7 minutes. Leave it for some time . Open the lid and mix rice and chicken gently. Serve hot with curd and Onion.