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.
Easy to cook dishes · Lunch

How to make lauki kofta (dry)

A summer recipe, with lots of lauki, this dish takes around half an hour to cook. An easy to cook preparation that can add the zing in any boring meal.

Have it with hot paranthas or steamed rice and dal.

Try out the recipe and let us know in the comments how you like it.

Ingredients for kofta

Lauki (Bottle gourd) – 400 grams

Besan – 3 table spoon

Salt – to taste

Chilli powder – to taste


Mustard Oil

Onions – 1 big (grind)

Garlic – 5 cloves

Ginger- ½  inch

Tomato- 2 medium sized (pureed)

Bay leaves/Tez patta -1 in number

Garam masala powder- ¼   tea spoon

Turmeric powder- 1/4 tea spoon

Coriander powder-1/2  teaspoon

Red chilli powder- ¼  tea spoon (add according to your taste)

Preparation time: 30 minutes


  1. Grate the lauki and drain excess water. Add besan a pinch of salt and chilly powder and make balls. Deep fry till golden brown and set aside.
  2. In a kadhai, take 2 tea spoons of mustard oil add tez patta (bay leaves) and add paste of onion, garlic and ginger. Cook in medium flame till it turns brown.
  3. Add water to haldi (tumeric), mirchi (red chilli), dhaniya (coriander) and garam masala powder and pour them in kadhai, cook the mixture until it turns dark brown. Add pureed tomato and cook again for few minutes so that the tomatoes are completely cooked.
  4. Add half cup of water and mix it well. Add the kofta, cook it for 2- 3 minutes until the water evaporates and masala sticks to the balls.

Serve it with rice, dal and salad.


Curries · dinner · Lunch · Paneer dish

How to make Paneer Kofta

IMG_0410This is one of my all time favourite food and one of my mother’s recipe. The kasoori methi adds a kick to the flavour.

The preparation time of the dish is 45-50 minutes. Serve it with steamed rice to make it a good wholesome meal. Try the recipe and let us know in the comments how you like it.

Ingredients for kofta

Panner- 150 grams

Cornflour – I table spoon

Salt – to taste

Ingredients  for curry

Mustard Oil/ Ghee

Onions – 3 medium sized (one chopped and 2 grinded)

Garlic – 10 cloves

Ginger- 1 inch

Tomato-1 big

Bay leaves/Tez patta -2 in number

Kasoori methi- 1 tea spoon full

Garam masala powder- ½  tea spoon

Turmeric powder- ½  tea spoon

Coriander powder-1 teaspoon

Red chilli powder-1/2 tea spoon (add according to your taste)

Fresh garam masala for aroma – 1 teaspoon poppy seeds (khaskhas) + ¼ tea spoon cumin seeds (jeera) +  little javitri + little nutmeg (jaiphal) +3 green cardamom + 2 cloves and 10 black pepper —  soak these spices for some time and make a smooth paste.

Preparation time: 40-50 minutes


  1. Grate the paneer and mix 1 table spoon of corn flour and salt to taste, rub it with hands till smooth, make round or oval balls and deep fry till golden brown and set aside.
  2. For curry – Take 4 to 5 tea spoons of oil in a kadhai add tez patta (bay leaves) and chopped onions to it. When onions become golden brown add grounded onion garlic and ginger paste to it. Fry in medium flame till it turns brown and leaves the sides of pan.
  3. Add water to haldi (tumeric), mirchi (red chilli), dhaniya (coriander) and garam masala powder and pour them in kadhai, cook the mixture until it turns dark brown. Add chopped tomato and cook again for few minutes so that the tomatoes are completely. To check whether it is cooked, the mixture should not stick to the kadhai.
  4. Add 3 small bowls of water to it and let it boil for 5-7 minutes and add the fresh garam masala paste to it and mix it well. Let it boil again and add the kofta, cook it for 2- 3 minutes and add kasoori methi to it.

Serve it with rice and salad.