Mango kadhi

Mango Kadhi


Mango -1 chopped and puréed

Besan-2 table spoons

Curds-1/2 cup

Turmeric powder-1 pinch

Cumin seeds

Green chilli-1 slit

Water-1/4 cup

Asafoetida-2 pinches

Red chillies-2

Salt as per taste.

Ghee-2 spoons

Chilli powder-1/2 spn

Ginger grated-1/4 spn

Mustard -1/4 spn

Curry leaves.


In a heated kadai add ghee, followed by mustard, asafoetida, red chillies, g chilli, salt, cumin seeds, crushed curry leaves,grated ginger, red chilli powder, turmeric and small piece of cinnamon . When you get the aroma of the spices add Besan and roast it on low flame.

Add curds and a little water and mix it properly and see that the lump is not formed.

As the kadhii thickens add the mango pulp and mix well.

Serve with rice or rotis.

Dal Makhni

This is one rich creamy dal which is cooked on low flame continuously for 15 mins or more. Tastes yummier the next day…


* Whole Black Gram 1/2 cup

* Red Kidney Beans 2 tablespoons

* Salt to taste

* Tomatoes roughly chopped 3 medium

* Garlic roughly chopped 8-10 cloves

* Ginger roughly chopped 1 1/2 inch piece

* Oil 2 teaspoons

* Cumin seeds 1 teaspoon

* Red chilli powder 1 teaspoon

* Garam masala powder 1 teaspoon Ghee /Butter-2 table spoon cream

Kasturi methi-1/2



Soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt till completely cooked and soft. Grind together tomatoes, garlic and ginger to a smooth puree.

Heat oil in a non-stick deep pan. Add cumin seeds. When they begin to change colour add the tomato puree and stir. Simmer for five minutes. Mash the urad and rajma slightly and add to the tomato mixture. Add red chilli powder, ghee or butter,garam masala powder and mix. Simmer for fifteen minutes. Serve hot with cream and Kasturi methi.



This is an easy and simple traditional dish of Himachal Pradesh.A blend of Spinach and Fenugreek leaves cooked and ground to paste and then cooked with wheat or rice flour with spices.


• 1 handful Spinach

• 1/2 handful fenugreek leaves

• 2 tablespoons Curd

• 1 tablespoon rice flour or wheat flour.

• 1 teaspoon of coriander seeds powder

• 2 pinches of turmeric, powder

• 2 pinches of asafoetida powder

• 1 teaspoon cumin seeds

• 1/2 teaspoon of grated ginger

• 2-3 cloves of garlic

• 1.5 tablespoons of mustard oil

• 2 green chillies(slit)

• Salt as per taste

• Kasturi Methi-1/2 spoon(optional)

• Lemon juice-1/2 spoon.


Blanch palak, green chillies and methi leaves in hot water. Strain and run it in cold water and strain it.

Add lemon juice to the bleached greens in order to retain the fresh green colour.Now blend it by adding curds to not so smooth paste.

In a pan heat the mustard oil and add in ginger,garlic, asafoetida, coriander, cumin, turmeric powder and salt. Mix well add in the salt and some water and cook for about 2 to 3 minutes.

To this add a paste of rice or wheat flour and cook for another two mins.garnish with Kasturi methi as it gives a added flavour.

Serve this with Roti or hot steamed rice by adding a little ghee before serving.

Rajma Rasmisai

Rajma Rasmisa,

Also known as rajma masala.

I have used the lighter variety of Rajma called Chitra Rajma.

The combination of this delicious dish with hot steamed rice is one of the most favourite food from Jammu, Kashmir, Delhi and Punjab.

Ingredients :

* Red kidney beans (rajma) 1 cup( soaked for about 4-5 hours and Cooke with 2 cups of water

* 2 Onions finely chopped

* 2 large tomatoes, chop and purée them.

* Salt as per taste

* 3 tablespoons

* 1 Bay leaf

* 1″ Ginger chopped finely

* 7-8 Garlic cloves chopped finely

* 1 tea spoon of Cumin powder

* 2 t spoons of Red chilli powder ( preferable Kashmir and long red chillies as it gives a good colour and is spicy too.

* 1/4 spn Turmeric powder

* 2 pinches of Garam masala powder.


Pressure cook soaked rajma with 2 cups of water for about 5 to 6 whistles in medium heat. Once cooked add salt and boil for another 5 mins and keep aside.

Heat oil in a pan and add chopped bay leaves and finely chopped onions.

Add ginger and garlic and continue to sauté till the mixture turns golden. Add tomato puree,cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala.

Add rajma along with the water. Cook on low heat on closed lid.Add salt and garam masala powder. Lower the heat and allow to simmer for another 10 minutes on low heat. Serve hot with steamed rice or roti.

Add a little ghee or butter before serving…

Mixed Veggie curry


Chopped veggies – 1 cup

( beans,baby corn,mushrooms,peas, carrots,paneer and

Tri colored capsicum.

The capsicum can be added to the curry in the


Cashew nuts-8-10 soaked

Onions-2 medium or 1 big.

Tomato-1 chopped

Milk-3/4 cup

Ginger-1/4 pc

Garlic cloves-6-8

Green chillies-3-4 slit

Red chilli pdr-1 spn(preferable kasuri methi as it gives colour.

Turmeric-1/4 spn

Sugar 1 to 2 pinches

Lemon juice- 1/2 spn

Salt to taste

Kasuri methi-1/2 spn


Take a pan and add a little ghee/ oil and stir fry the veggies one by one. Carrots and beans take a while so put them first and then the peas, corn, mushroom n paneer. Add in salt and also 1/2 spn lemon juice for retaining the colour n crispness of the veggies.

Chop into 4 big bits and in a small seasoning pan add a drop of oil/ghee n dry roast the onion with the peel.

Now remove the peel and keep aside. Follow the same procedure for the chopped tomatoes,ginger, garlic and green chillies and then blend all this with little milk along with the cashew nuts and in a kadai add a spoonful of ghee and roast the masala until its cooked and then add milk as per requirement.Add in the stir fried veggies into the masala and cook for about 3 mins.Take the kasuri methi in your pams and rub it between you palms and add it to the curry. Mix well and the dish is ready.

You may garnish with roasted garlic and a small chunk of butter or cream depending on your preference.

Goes well with roti’s.

Pineapple Mensakai


  1. Chopped Pineapple 1/2 cup
  2. 2 +1 (Bedgi+Guntur red chillies)
  3. Grated coconut-1.5 table spn
  4. Sesame seeds-1.5 Tsonga.(I have taken a mix of black and white Sesame seeds)
  5. Tamarind(small as two peas)
  6. Jaggery grated-1 Tbl spn
  7. Asafoetida-less than quarter spn
  8. Salt to taste

For seasoning:

  1. Mustard-1/4 spn
  2. Curry leaves – 6-7 leaves crushed
  3. Coconut oil – 1 tbl spn.


Heat a pan and add jaggery. As it gets caramelised, add in the chopped Pineapple bits and salt and keep cooking for about 3-4 mins. Now roast the red chillies, Coconut and Sesame seeds. Grind it along with 1/4 cup water and tamarind to paste. Add it to the cooked Pineapple bits and asafoetida. Mix well and cook for another 3-4 mins. Season it with mustard and curry leaves.