Saturday, November 27, 2010

Choley Bhature

Tried and tasted by Nivedita
Hi All,
Choley is very famous in Punjab. Choley and Bhature are the great combination, which goes well for breakfast or lunch. Its a heavy food. Do not eat and drive!
I prepared this on my second daughter's birthday. It was a hit, every one liked it so much and the aroma of the Choley masala was everywhere in my area.I did not had time to prepare masala at home as the menu was for almost 50 people. I was not sure about the taste if I made the masala at home. 
Thanks to Kwality Choley Masala product. 
For Bhature, I took the recipe from Sailu.
Check her blog for the recipe.

For Choley:
I followed the recipe given on Kwality choley masala packet which goes like this:
Kabuli chana - 100gm
Onion - 2 chopped
Chilli Powder - 1 tso
Coriander powder - 1 tsp
Kwality choley Masala - 1 tbsp
Tomato- 1 big, chopped
Green chillies - 2 slit
Ginger - 1/2", sliced
Salt to taste
Kasuri methi - 1/2 tsp
Oil - 3 tbsp
Soak the chana overnight.
Cook and keep aside in the morning.
Fry chopped onions till golden brown in a kadai in oil.
Add the coriander powder, chilli powder and Kwality Choley masala.
Fry for 3 minutes.
Add tomato, green chilli, ginger. Fry for few minutes.
Add boiled choley. 
Add salt and cook for 5 minutes. 
Add Kasurei methi and cook for 2 more minutes.
Sending this to 
which is started by Nayna  of
Keep Smiling,

Thursday, November 25, 2010

Karah Parshad

Tried and tasted by Nivedita
Hi All,
Most of us go to the temple to pray to God to fulfill our wishes.Many times, we make a deal with God that if our wish comes true, we will offer him many things!!!  But, believe me,I go to temple only to have parshad. Yes, I am fascinated(!!!! is this the right word??) about the food that is distributed in the temples. Even though its simple and limited, the taste is divine.
The same thing I feel with baby's food. The food prepared for babies or small kids, is very tasty and if we make the same food for ourselves, it won't taste the same.
Today I tried this sweet or halwa which is distributed in Gurudwara. I always tasted this in Dubai Gurudwara. And thought of trying it my self. I started browsing the net and got  This.
The taste was good, but there were two things which went wrong:
One is I was late in adding the water and second is I felt the ghee is too much for the quantity.
 My parshad came out dark in color but the taste was good.
 The Karah Parshad what Sindhi's make is dry but in this water is added.
Lets go to the recipe:

Wheat flour - 1 cup
Ghee - 1 cup(But I feel 3/4th cup is enough)
Sugar - 1 cup
Water - 2 cup

  1. Take a thick bottomed pan and roast the wheat flour till light brown.
  2. Add ghee and sugar and mix well.
  3. Keep on stirring or else the halwa will get burnt.
  4. Stop cooking once the halwa starts leaving the sides.
  5. You can add cardamom powder or nuts to these. But usually it is served plain like this in Gurudwara.
  6. I am not sure how has this come out and want to apologize if there is any mistake in it.
Sending this to 
which is started by Nayna  of
Keep Smiling,

Wednesday, November 24, 2010

Entries to 30 Best Recipes of 2010

Tried and tasted by Nivedita
Hi All,
Don't you all think that its difficult to judge ourselves!! I am sitting in front of my system, reading all the posts in the blog to choose the best two recipes, but so much confused. These are my babies, how can I choose only two  the best posts!! For me each post is good and the best!  
But, I have to choose only two as there is a rule in the event to choose only two. After thinking for a long time I have taken these down two for the event.

Tri Colored Chapatis and Tomato Chutney!  I love these chapatis because of the colors and I feel so happy to see my kids enjoying eating these. These are good for breakfast, for traveling, for kids, for parties.....
and  Tomato Rasam Cubes These cubes are feathers to my cooking talent. I was so happy when I thought about this recipe and I got it right and perfect.
I am sending these two babies to 

Chako's Kitchen's ongoing event :
Wish me all the best. And my other blogger friends too.
Keep Smiling,

Monday, November 22, 2010

Bitter Gourd Chutney Powder(Food Remake)

Tried and tasted by Nivedita
Hi All,
This powder has become common in my house and I am totally in love with it.
Any one going for Bitter gourd chutney powder??? I am sure you all will say a big NO!! But try this powder and you also will fall in love with it. Yes!!! 
Its simple, healthy and perfect side dish with hot rice or with chapati. Do you believe I eat it just like that.
Have it to believe it.
And Tons of thanks to Pratibha of THE CHEF and HER KITCHEN for sharing such a wonderful recipe.
I have copied the recipe exactly from her. Even the down written recipe is from her blog(I did not get better words to write it in my own) Visit her for many wonderful recipes and tips.

Bittergourd - 1/2 kg 
Onions - 4 big,very finely chopped
 Dry coconut - 1 heaped cup grated
Curds - 3 tbps
Red chillies - 15,fiery hot one's
a gooseberry sized tamarind
Regular oil - 1/2 cup apprx.
salt to taste


  • Grate the bitter gourd with a grater.
  • Add salt and curds to it and mix well and leave it aside for 1 hour.
  • Squeeze the water completely from the bitter gourd and keep it aside.This step is mandatory in order to ease the process of frying the bitter gourd and storing the powder,it will also remove 60-70% of the bitterness.
  • Cut the tamarind into small pieces and slightly dry roast the red chillies and tamarind for few seconds.This step is however optional if your red chillies are softer and tamarind is slightly damp.
  • Grind the red chillies,tamarind,dry coconut with salt to a slight coarse powder.
  • In a thick bottomed kadai heat oil(1/2 cup approximately) add squeezed bitter gourd and fry on a very low flame until it is slight golden in color(75-80% done),it approximately takes 15-20 min.This step is very important and it is to be on very low flame.
  • Now add the very finely chopped onions to the bitter gourd and fry on a very low flame until the onions and bitter gourd is deep golden in color.It takes around 15 to 20 minutes.
  • Add the ground spice mixture to it and mix well and keep stirring on low flame for 3-4 min and remove it from the stove.
  • Cool the powder completely and store it in air tight container.You can store it for 2 weeks also.
  • When you taste it, you will start thinking where the bitter gourd has disappeared!!!!

 I am sure all of you will enjoy this and you are going to try this at home, (if not  tried before), for those, who  have already tried this, they know the taste.

Keep Smiling,

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