Dahi Kabab

We always eat chicken or mutton kabab but today I will show you a unique recipe which is my mom's favourite and that is Dahi ke kabab(Yogurt kabab).

2 cups Curd (Take Curd in a cloth and hang it for about 6 hours to remove water)
1 cup Sesame seeds
1 finely chopped onion
1/2 cup Besan or corn flour
1 tbsp finely chopped ginger
1 tbps finely chopped green chilies
finely chopped coriander or cilantro
salt to taste

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Take Curd and add Besan , salt and mix it well.
Refrigerate it for 10 minutes
Take chopped onion, ginger, coriander leaves, green chilles and little bit salt(Keep in mind that we already added salt to the curd)
Make a few balls out of curd paste and add the stuffing of onion, ginger, green chilles into it.
Now coat these balls with sesame seeds.
Heat Oil in a pan and deep fry the kabab in it.
Enjoy it with mint or any other chutney.

Dosa /Idli batter


I love south indian dishes. I have already posted another version of quick idli that is Sooji idli. But today I am posting traditional recipe.Idli is a savory cake of south Indian origin popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.


4 cups idli rice (U can take any rice but it is better to take idli rice)
1 cup whole urad daal
1 tbsp fenugreek seeds
1 tbsp salt

Clean the Rice and urad daal in cold water .Add fenugreek seeds and soak it for 5-6 hours.
Then grind the mixture .Use as little water as possible to grind the batter to a smooth consistency.
Once you see a nice consistency place it in a vessel that has some space for fermentation.
Preheat the over at 200 F for 10- 15 minutes. Turn off and place the vessel in the rack. After 5-6 hours, remove the vessel, pre-heat again for 10 minutes and put back for fermentation. 


Once it is fermented you are ready to prepare idli as shown in 3rd image.

Kadhai Paneer

Kadhai Paneer Yummy , flavorful and creamy - are the three words for this mouth watering punjabi dish . Today I prepared this dish and served with parantha. This delicious dish goes well with any bread. 


 Paneer( cut into any shape that you like) 
1 finely thin sliced onion 
2-3 finely chopped tomatoes
1-2 bay leaves 
1tbsp cumin seeds
4-5 finely chopped green chillies 
2tbsp ginger garlic paste 
Capsicum/Pepper cut into square
2 tbsp Kasuri Methi
1/1 tbsp coriander powder

Heat oil in a pan and add cumin seeds and fry onion and capsicum till onion turn translucent.
Remove them from oil and keep aside.
Now add finely chopped garlic,ginger and chilli to the same pan.Fry it for a while and then add sauteed onion and capsicum into it.
Stir in coriander powder.Then add the tomatoes,mix well and cook until tomatoes melt and the oil seperates.
Add kasuri methi and salt and stir them together.
Finally add the paneer pieces mix well,cover the pan with a lid and simmer for few minutes.
Now add chopped coriander leaves and if you want add sliced garlic,stir and switch off the heat.

Baked Potato Wedges /Fries


Who does not like french fries?I think it is hard for anyone to resist a basket of fries and ketchup. I love Potatoes.Potatoes have been given this bad rep in recent years from some of the “diet programs” that say how they’re evil, the carbohydrate devil and other silliness.They’re not. Really. Ask a dietitian if you don’t believe me. Potatoes are good for you, in moderation. They come packed with  potassium, vitamin C, dietary fiber, vitamin B6, copper, and manganese.

• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon hot paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon chili powder
• 2 egg whites, slightly beaten
• 2 pounds potatoes, cut into wedges

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1. Preheat oven to 375 degrees F (190 degrees C). Prepare a large baking pan with cooking spray.
2. Whisk together the olive oil, cumin, coriander, paprika, turmeric, oregano, pepper, and chili powder in a large bowl. Place the egg whites in a separate large bowl.
3. Toss the potato wedges first with the egg whites and then with the olive oil mixture. Arrange the seasoned wedges in a single layer on the prepared baking pan.
4. Bake in the preheated oven, turning occasionally, until crispy, about 40 minutes

Rava/Sooji(Semolina) Upma 


Sooji Upma This is an south Indian meal that is good for breakfast, lunch or anytime. It is also a very good vegan dish it is quick and easy to prepare and very easy to digest.


1 cup Sooji
1.5 cup water
1 cup yogurt
1 tbsp chana daal
1 tbsp musturd seeds
1 tbsp urad daal
2-3 Curry leaves
1/2 tbsp turmeric powder
1 finely chopped green chilly 
finely chopped ginger
1 cup frozen veggies

1)For that nuttiness and extra flavor first dry roast semolina aka suji in the saucepan until it turns into golden color.It is very important to keep stirring and Sooji tends to burn.Once done, transfer the Sooji to another bowl to stop the cooking process.
2)In a sauce pan heat oil add mustard seeds, cumin seeds, urad dal, chana dal and let them pop. Now add curry leaves, turmeric, green chillies and onions. Add salt now as it helps the onions to cook quickly.
3) Saute onions till translucent and add frozen vegetables. Dry saute the veggies for 2-3 min and let them cook.
4)Mix yogurt with water and amke sure there are no lumps .
5)Add the yougurt and water mixture to the saucepan and let it boil.
6)Add finely chopped ginger for extra flavor
6)Add semolina slowly into the saucepan stirring continuously so as to avoid any lumps.
7)Reduce the heat and cook the upma covered until all the water has been absorbed. Switch off the heat add let it sit for 5 more min .
8)To enhance the flavor add finely chopped cilantro

Kale and Avocado Salad

We have been eating salad for almost 2 weeks . Walnuts, avocado mixed with Kale gives a unique flavor. So I thought it is a high time to share this recipe with everyone. I was very hesitant  the first time I was presented with a raw Kale. But raw kale is surprisingly un-bitter. I bought the packet from Costco and its so yummy . Now it is part of our daily diet.


2 tbsp. fresh lemon juice
1 avocado, halved, pitted, and peeled
1 bunch kale (about 3⁄4 lb.), stemmed and finely washed and chopped
Salad dressing of your choice (I like Italian)
1/2 finely chopped red Onion
finally chopped Tomatoes
Walnuts
Apricots /Almonds if you like(I tried it but my husband did not like)

Cut  avocado into  cubes . Put cubed avocados and all other ingredients into a serving bowl. Toss kale mixture with dressing and season generously with salt and pepper if required.