Punjabi Chole

Hey!! Today I am posting recipe for famous punjabi dish Chole (Chickpea). This dish is spicy and tasty. Punjabi’s are known for their spicy dishes and this chickpea curry/gravy dish is the very famous, yummy and finger licking good. The spices used are hot spices and you can change the amount as per your palette. I have made the chole masala powder at home you get ready packet of chole masala powder at any supermarket. A dash of hot spices and spoon of cream makes this dish full of flavors and a yummy meal. Have this curry with bhatura, hot puris, parathas, Naan, Tandori Roti or Jeera Rice. Don’t forget to drink a glass of Lassi with this which is yet another famous Punjabi drink (will post the recipe soon). Lets get cooking this tasty Punjabi dish…..


1)For Chickpea:

Chickpeas- 200 gms

Water for boiling- 5 cups

Salt -1 tsp

Soda Bi Carb- a Pinch

Tea powder- 1/2 tsp

Clove (Laung)- 1 piece

2) For Chole Masala Powder:

Caraway Seeds (Shah Jeera)- 2 tbsp

Black Pepper (Mari) – 1 tsp

Cloves (Laung) – 4 pieces

Cinnamon Stick (Taj) – 1 inch

Bay Leaf (Tej Patta)- 1 piece

Coriander Seeds- 1 Tbsp

Cumin- 1 tbsp

Green Cardamom seeds- 1/4 tsp

Black Salt- 1 tsp

Kashmiri Red Chilli- 3 medium size pieces

Ginger Powder- 1 tbsp

Mango Powder- 1 tsp

3) For Curry/Gravy-

Oil and Clarified butter (Ghee)- 1 tsp

Boiled Tomatoes- 2 Large

Onions- 2 medium

Ginger Garlic Paste- 2 tbsp

Turmeric powder- 1/2 tsp

Red Chilli Powder- 1 1/2 tbsp (if using Kashmiri Mirch Powder or 1/2 tbsp for any other chilli powder)

Coriander Powder- 1 tbsp

Cumin Powder- 1 tbsp

Chole Masala Powder as made above- 2 tbsp

Cream- 1 tbsp

Dried Fenugreek leaves- 2 tsp

Salt as per taste



For Chickpea-

Soak the Chickpeas for at least 6-7 hours in lukewarm water. After soaking boil the chickpeas in pressure cooker by adding three times the water of the amount of chickpeas, a pinch of soda bi carb and salt. Make a small pouch of tea powder and clove using muslin cloth or any cloth pouch and tie it tightly. Put this pouch along with the chickpeas for boiling. Boil on high flame for 15- 20 mins. Let the cooker cool down and check if the chickpeas are soft and boiled.

For Chole Masala Powder:

Dry Roast all the ingredients as mentioned above and grind it to fine powder. You can store this powder for further use in airtight container.

For Curry/Gravy:

Make a puree of the boiled tomatoes and onion separately. Take a wok or heavy bottom vessel for cooking. Add the oil and clarified butter in this vessel and switch on the gas to medium flame. Once warm add the onion paste and cover the vessel with a lid and let it cook till it becomes light pink in color. Now add the ginger garlic paste and tomato puree and again cover with lid and let it cook for 1 – 2 minutes. Now add the turmeric powder, red chilli powder, coriander powder, cumin powder and let it cook for 5 minutes. After 5 minutes the gravy will become little thick now add the chole masala powder, cream and the chickpea water that is left after boiling the chickpeas and cover the vessel with a lid and let it cook for 10 minutes. When the curry starts leaving the sides and becomes thick add little water again and dried fenugreek leaves and mix well. Now add the salt and boiled chickpeas and again some water if the curry feels thick. let it simmer for 2 minutes and then switch off the gas. Cover this immediately with a heavy lid. Since we have added salt while boiling the chickpeas the salt is to be added only for the curry portion. Serve this hot garnished with some coriander leaves.

paneer lajawab & vegetable pulao

Hey guys! There are two recipes I will be posting in this one post. Paneer Lajawab is delicious and creamy and can be served individually with just paratha. I have paired it with vegetable pulao which I have made it in cooker. You can serve the pulao with raita also. Both the recipes are absolutely delicious and can be made indiviadually also. So lets get cooking….



Paneer/Cottage Cheese- 500 grams

Tomato (Roughly chopped) – 5 large

Onions (Roughly Chopped) – 3 large

Garlic – 7-8 pods

Ginger – 1 inch

Cashew Nuts – 4-5

Watermelon Seeds/Magajtari Seeds – 1 tsp

Butter – 2 tbsp

Garlic Paste – 1 tsp

Green Chilli (Slit) – 1 piece

Onion Diced – 2 medium

Capsicum Diced – 1 large

Kashmiri Red Chilli Powder – 2 tbsp

Cumin-Coriander Powder – 1 tbsp

Garam Masala – 2 tsp

Tomato Ketchup – 1 tbsp

Cream/Malai – 1/4 cup

Kasuri Methi – 1 tsp

Tej Patta/Bay Leaf – 1 piece

Chopped Coriander Leaves – 1/4 cup


Salt as per taste


1) In a pan take the roughly chopped tomatoes, onions, garlic pods, cashew nuts, watermelon seeds. Add water in the pan so that the tomatoes and onions are totally immersed. Let this mixture boil till the tomatoes and onions are totally cooked and the water completely evaporates. Let this cool down. Once cool grind it in a mixture into a smooth paste.

2) Take a wok. Add the butter. In this add the Tej Patta, garlic paste and slit green chilly. Now add the diced tomato and diced onion and saute for a few sconds. Now add the above prepared paste to this.

3) Add the kashmiri red chilli powder, cumin-coriander powder, garam masala and salt and mix it well. Let it cook till the butter startes to float on top. Now add the tomato ketchup and cream and mix it well. At this stage add a little water (approx 1/4 cup).

4) Chop the panner into cubes. Add the paneer in this gravy. Cover the wok and let it cook for a minute or so on low flame. Finally add the kasuri methi and coriander leaves and mix it all well. Serve hot with paratha.



Basmati Rice – 1 cup

Finely chopped Onions – 2 large

Finely chopped Tomatoes – 2 large

Finely chopped Capsicum – 1 large

Chopped potato – 1 large

Chopped French Beans – 1/2 cup

Green Peas – 1/2 cup

Chopped Carrots – 1/2 cup

Ginger-Green chilly paste – 2 tsp

Turmeric/Haldi Powder – 1/2 tsp

Red Chilly Powder – 2 tsp

Cumin-Coriander Powder- 2 tsp

Biryani/Pulao Masala – 1 tbsp

Green Cardamom – 2 pieces

Cumin Seeds – 1 tsp

Cloves/ Laung – 2-3 pieces

Cinnamon – 1 inch

Mari/ Whole Black Pepper – 3-4 pieces

Salt as per taste

Ghee/Clarified butter – 2 tbsp

Asafoetida – 1/4 tsp

Water – for soaking

Water – 2 cups


1) Wash and soak the basmati rice for an hour in enough water.

2) In the cooker add the ghee. To this add the asafoetida, cumin seeds, cloves, cinnamon, whole black pepper and green cardamom. Now add the ginger-green chilly paste to this and saute for few seconds.

3) Now add the onions and saute till it is translucent. Then add the tomatoes. To this add the haldi powder, cumin-coriander powder, red chilly powder, biryani/pulao masala and salt. Let it cook till mushy.

4) To this add the chopped potato, carrots and french beans, green peas and mix it well. Now strain the soaked rice and add the rice to this. Add the 2 cups of water. Pressure cook the rice for 2-3 whistles only. Once the cooker cools down open and serve the pulao with raita.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla, and generously SPONSORED BY Bugshield Clothing – Enjoy Outdoors More!

Bhapa Doi

Hello guys! Bhapa doi is popular bengali sweet made with hung curd which is steamed. There is a common confusion between Bhapa Doi and Mishti Doi wherein Bhapa doi is steamed yogurt made using condensed milk and Mishti Doi is another version of sweetened curd (wherein it is set sweet) and not steamed. It is very simple recipe to make and hassle free. The ingredients required are very basic and you can make it easily if you have guests coming over. The basic version has only nuts and kesar in it I have given it a little different flavor with bit crunchies in it to make it more appealing visually and specially kids will love it. Just make it and set in the fridge and serve chilled.


Curd/Dahi – 1 kg

Condensed Milk – 400 grams

Milk – 1/4 cup

Jelly candy (chopped) (Orange, Yellow, Green) – 1 cup

Chocolate Chips – 1/4 cup

Chopped nuts ( Almonds and Pistachios) – 1 cup

Chocolate chips – 1 tbsp

Kesar strands – a few

Ghee/Oil for greasing


1) Tie up the curd in a muslin cloth and hang it for 2 hours (if possible 5-6 hours). Once all the water has drained from the curd take it in a bowl.

2) Add in the condensed milk, milk and kesar strands and whisk it all together. Now add in the chopped jelly candy, chocolate chips (1/4 cup) and nuts (reserve a few for garnishing).

3) Take small bowls/katori/aluminum moulds/ ceramic moulds. Grease it with ghee/oil and pour in the curd mixture. Cover these moulds with aluminum foil.

4) Steam this curd mixture in steamer for 15 minutes on medium flame. Let the steamer cool down then open and take out the moulds. Remove the aluminum foils and let the curd mixture come to room temperature.

5) Once it is on room temperature set it in the fridge for 10 minutes. Serve chilled and garnished with a few jelly candies, chocolate chips and chopped nuts.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla, and generously SPONSORED BY Bugshield Clothing – Enjoy Outdoors More!

Gajar/Carrot halwa

Hey guys! Hope you all are doing well? Carrots are available in abundant in winters and the juicy red carrots call out to you. The most common and famous sweet/dessert we normally make during the winters using these carrots is Gajar ka Hawla (Carrot ka Halwa). It a sweet/dessert dish made using the long red carrots (not the small orange ones) in which you basically boil the carrots in milk and let them cook in it. The process is a bit lengthy but the taste is worth it! A bowl full of this sweet dish can satisfy your sweet tooth and hunger pangs. Yes it full of calories and I would suggest not to try and find out an alternative to it. However if you are health conscious you can make it using low fat milk and instead of sugar you can use stevia. It is while it warm and later you can microwave it and eat it, as it is a recipe for the winters. You can have it with icecream (Yes you heard it right!), take a scoop of vanilla ice cream and a scoop of gajar ka halwa on top of it. It tastes amazing. Follow the recipe as given and you will get the perfect Gajar ka Halwa. So lets get cooking..


Carrots – 2 kg

Milk – 2 litres

Mawa (Eavporated Milk) – 200 grams

Sugar – 1/2 kg

Ghee/Clarified Butter – 1 cup

Cardamom Powder – 1 tbsp

Chopped Nuts (Almonds, cashews and raisins) – 2 cups


1) Peel the carrots. Grate the carrots taking care you do not grate the middle white portion. Grate around the white part as the white part will make the halwa bitter.

2) In a broad wok take the ghee. Add in the grated carrots and then add the milk.

3) Add the milk to this carrots and on low lame let the mixture boil and simmer. The carrots will start to cook in the milk and become soft.

4) Keep stirring in between. Cook till all the milk is almost absorbed by the carrots (approximately 25 minutes). At this stage add the mawa, sugar and cardamom powder and mix it well. Let it cook again till the milk is completely absorbed by the carrots and the sugar has completely dissolved.

5) Now switch off the gas and sprinkle the nuts. and mix in it roughly. Serve warm.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla, and happily SPONSORED BY RRE Studios and SHOWCASE Events.

Stuffed Mirchi Bhajiya

Hey all! The recipe I am posting today is a tasty monsoon recipe but also perfect for winters. Bhajiyas/Fritters have various varieties. There are a variety of Mirchi/Green Chillies available and varieties of fritters that you can make using them. I have used the long and fat green chilly as I anted to make it using stuffing. These chillies are not that spicy but with the stuffing and coating of gram flour it is very delicious. Always remember to de-seed the chilly before stuffing it. The recipe itself is very simple and easy to make. If you want to make these bhajiyas for a side dish/appetizer for guests, you can stuff them and keep them in the fridge beforehand and fry it when you are ready to serve. So lets get cooking…


Long pepper green chilli – 8 -10 pieces

Paneer (grated) – 1/2 cup

Boiled and mashed potatoes – 3 large

Onion (finely chopped) – 1/4 cup

Capsicum (finely chopped) – 1/4 cup

Chat Masala – 1 tsp

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Red chilli powder – 2 tsp

Chilli flakes – 1 tsp

Salt as per taste

Coriander Leaves (finely chopped) – 2 tbsp

Besan/Gram Flour – 1 cup

Water – 3/4 cup

Turmeric powder- 1/2 tsp

Baking soda – a pinch

Asafoetida – a pinch

Oil for frying


1) Take the chilies and slit them from the between vertically. De-seed the chilies.

2) In a bowl take the paneer, potatoes, onions, capsicum, chat masala, ginger paste, garlic paste, red chilli powder, chilli flakes, salt and coriander leaves and mix it all well.

3) Take the slit chilies and stuff it with the stuffing as prepared above. Add a generous amount of stuffing. Keep it in the freezer for 10 minutes.

4) Meanwhile take another bowl. In that take the gram flour, salt, turmeric powder, asafoetida, baking soda and water and mix it well. Keep the batter covered and aside.

5) Take the stuffed green chilly and dip it in the batter prepared. Fry it in medium hot oil. This will ensure the batter is cooked well and crisp on the outside. Serve hot with ketchup or chutney.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla, and happily SPONSORED BY RRE Studios and SHOWCASE Events.

Methi Bhajiya/Fritters

Hey guys! The recipe I am posting today is a perfect recipe for the winters. The piping hot fritters/bhajiya are made using fresh fenugreek and onions and the spices used are ground. It is spicy and soft from center and outside. It is not crispy but a soft ball of taste. Have it hot with tea and some garlic chutney. The ingredients used are very simple and the process is so simple. It makes a perfect evening snack. So lets get cooking..


Fresh methi/fenugreek leaves (washed and roughly chopped) – 2 cups

Onions (finely chopped) – 1/2 cup

Fresh coriander leaves (finely chopped) – 1/4 cup

Black Pepper (semi crushed) – 1 tbsp

Whole Coriander Seeds (semi crushed) – 1 tbsp

Green chilly (finely chopped) – 1 tbsp

Ginger (grated) – 1 tsp

Garlic paste – 1 tbsp

Amchur powder – 1 tsp

Soda bi carb – 1/4 tsp

Gram flour/Besan – 1 cup

Rice flour – 2 tbsp

Salt as per taste

Oil for frying

Water for making batter (approx 1 and 1/2 cups)


1) In a bowl take the fenugreek, onions, coriander leaves, besan, rice flour, black pepper, coriander seeds, green chilly, ginger, garlic and amchur. Mix it all well. Add the water slowly till it forms into a slightly runny batter. Make this batter little runny to get the soft texture of the fritters. Once all is mixed add the soda bi carb.

2) In a pan take the oil and let it become hot. Keep the flame on medium. Now drop the batter in the oil using a spoon. Let it cook till golden brown.

3) Serve hot with garlic chutney.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla, and happily SPONSORED BY RRE Studios and SHOWCASE Events.

Chocolate fudge ice cream

Hey guys! So continuing my chocolate madness I am posting today a chocolate fudge ice cream which contains two elements. One is the base ice cream and the other is the fudge. This is a very delicious, chocolaty and with small fudgy bites in between. If you just love chocolate then you will love this dessert. Take a bowl and have a scoop and I promise you wont be able to stop at one bite. Lets get eating…


For the chocolate fudge:

Condensed Milk – 250 gms

Dark Chocolate – 150 gms

Sweet Chocolate – 100 gms

Walnuts (finely chopped) – 1/4 cup

For the ice cream base:

Whipping cream – 2 cups

Condensed Milk- 1 cup

Fresh Cream- 1/2 cup

Chocolate Truffle – 1 cup

Drinking chocolate – 1/4 cup

Coco powder – 2 tbsp

Choco Chips- 2 tbsp

Chocolate fudge- 1 and 1/2 cup

Vanilla essence – 1 tsp


For fudge:

Take the chocolate and milkmaid together in a bowl. Now using the double boiler method mix them both together till the chocolate melts. Once done take it off the gas and add the chopped walnuts and mix it all together. Take an mould (any shape) and grease it with little oil at the bottom. Put the fudge prepared in the mould and set it in the fridge. It will set in an hour. After an hour chop the fudge into rough bits or balls.

For icecream:

1) Whip the whipping cream till it forms soft peaks. In another bowl mix the condensed milk, fresh cream, vanilla essence, chocolate truffle, drinking chocolate, coco powder and choco chips. Now fold the cream into this mixture using a spatula. Do not mix vigorously fold gently using the spatula.

2) Now add in the fudge and mix it in. Pour the mixture in an aluminium tin/ insulated tub or ice cream mould of choice and top it again with the fudge and drizzle some chocolate truffle on it. Set it in freezer for 4-5 hours. Serve chilled.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla, and happily SPONSORED BY RRE Studios and SHOWCASE Events.