Shallots/Sambhar Onion Gravy

Shallots gravy is a south indian dish. In this recipe shallots are cooked in sesame, peanuts and spices mixture. Basically it is served with biryani but we can also serve it with plain rice, chapati or any kind of indian bread.

Especially in hyderabad, it is prepared in wedding and other special occasion but You can make it when you want to eat somthing spicy with your daily meal. So lets get started to make this spicy shallots gravy.

300 gram shallots/sambhar onions(washed and peeled).
1/2 cup onion puree
1 table spoon ginger paste
2 table spoon coriander seeds.
2 table spoon peanuts.
5 whole red chillies.
1/2 tea spoon cumin seeds.
2 table spoon sesame seeds.
1.5 table spoon tamarind pulp.
1/2 tea spoon mustard seeds
1 tea spoon fennel seeds powder.
8 to 10 curry leaves
1 tea spoon chilli powder
1/2 tea spoon garam masala (mixed spice).
1/2 tea spoon turmeric
1/2 tea spoon fenugreek seeds
1 table spoon oil
Salt to taste


1. First of all we need to roast peanuts, sesame seeds, coriander seeds, cumin seeds, whole red chillies together for about 4 to 5 minutes.

2. Now with the help of mixer grinder, grind the roasted mixture to fine powder.

3. Now heat 1 tea spoon oil in a pan and saute the shallots about 2 to 3 minutes.

4. Now remove them from the pan and add remaining oil in the same pan.

5. Add mustard seeds, fenugreek seeds and curry leaves in it and saute them about 1 to 2 minutes.

6. Now add onion puree and ginger paste in it and saute them until it becomes pink in color.

7. Add turmeric, chilli powder and salt in it then add grounded spice mixture and roast them until oil separates.

8. Now add all spice powders 1 cup of water and shallots in it and cook them until they become tender.

9. Add tamarind pulp and bring this to boil, cover and simmer for 7 to 8 minutes or until oil separates.

Now shallots gravy is ready to serve…enjoy this tangy gravy with rice, paratha or as your choice.




Dahi Vada

“Dahi vada” is part of top street food list within North India and especially in Delhi.

It can be prepare from split moong daal(yellow lentil) or split urad daal (white lentil). But today i am sharing combination of both lentils recipe, that means in this recipe dahi vadas are prepared from mix of both lentils moong and urad daal.

Actually vadas are deep fried dumplings which are served in chilled yogurt with spicy green and sweet tamarind chatni. For make it more special we sprinkle fresh grounded spices on it which gives nice aroma and makes it more tempting . So lets prepare this mouth watering dish today..😊


1/2 cup split moong lentil/daal
1/2 cup split urad daal/white lentil
1/2 tea spoon black pepper powder
8 to 10 pepper corn (optional)
1/3 tea spoon black pepper powder
pinch of Asafoetida
Salt to taste
Oil for deep frying

For serving
1 cup chilled yogurt (whisked)
Coriander chutney as per taste.
Sweet tamarind chutney as per taste.
Pinch of roasted cumin powder
Pinch of chat masala
Pinch of black pepper powder
Pinch of salt or as per taste


1. To prepare Dahi Vadas – first of all wash the both lentils and soak them separately with enough water for 6-7 hours.

2. Drain the excess water and grind them together with the help of little water. ( make sure you do not grind it to a fine paste).

3. Now take a big bowl and add this mixture in it and then beat the mixture till the mixture gets fluffy.

4. Now add salt, black pepper powder, pepper corn, asafoetida in it and mix well.

5. Heat the oil and take out 1 tea spoon of batter and gently put it in the oil. Place as many as possible at a time.

6. Fry these balls on medium flame until they turns golden in color.

7. Place an absorbent paper on the plate and take them out on it.

8. Now Vadas are ready for serving.

9. For serving—-
1. Take 2 cups of warm water in a big bowl and dip 8 to10 vadas in this warm water for at least 15 to 20 minutes.

2. After 15 minutes take them out from the water and squeeze the water out and keep them in serving plate.

3. Pour the chilled yogurt over them, then add some green chatni and tamarind chatni.

4. Now sprinkle some black pepper powder, salt, roasted cumin powder on it and garnish with mint or coriander leaves….Now this super tempting Dahi vadas are ready to be served… Enjoy!!😊

Farfalle Pasta With Spicy Jalfrezi

Farfalle Pasta With Spicy Jalfrezi

The combination of Farfalle pasta and Jalfrezi is so tasteful and we can prepare it easily.Though Jalfrezi is not a new thing for food lovers but adding it with Pasta is quite unique and so delicious and i am very much sure that all health conscious people going to like it.

Its perfect for all age groups but it can be so beneficial for all moms whose kids prefer to have pastas but not vegetables. By this moms can make it possible for kids to eat all vegetable along with pasta.

Only we need to keep all ingredients ready. Probably the most time consuming activity in preparing this recipe is to chop the vegetables so have patience as vegetables are the healthy part. So lets begin to prepare yummy Farfalle with Spicy jalfrezi…

1 cup farfalle pasta
2 cups of chopped vegetables (carrot, baby corn, colored capsicum, beans, cauliflower, etc)
1/2 Cup of onions, sliced
1/2 Teaspoon cumin seeds
2 Tablespoon of oil
1 Teaspoon of coriander powder
1/2 Teaspoon of red chilli powder (adjust to taste)
1/4 Teaspoon of black pepper powder
1.5 Tablespoon of tomato paste
1/2 Teaspoon of garam masala
3 to 4 whole red chillies

Salt as per taste

1. To prepare jalfrezi pasta first of all prepare vegetables by washing, peeling, and chopping them.


2. Heat 3.5 cup of water in a big sauce pan and boil pasta Farfalle for about 8 to 10 minutes or until tender, stir occasionally. Drain and set aside.

3. Now heat oil in a pan and add the cumin seeds and whole red chillies. When they sizzle and turn darker brown, add the sliced onions.

4. Saute until the onions turn soft and a light golden brown. Then add all chopped vegetables and spices in it. Cook for 2 to 3 minutes.

5.Now add the tomato paste and mix well.

6.Top up with half cup of water and bring it to boiling level. Lower the flame and cover the pan until vegetables are cooked.

7.Take care and not to overcook them, the water should be lesser by now but if you find the gravy still watery, cook a bit longer leaving the pan open.

8.When the vegetables are cooked and the dish has the desired consistency, add Farfalle pasta, garam masala. Mix well and turn off the heat.


9.Now spicy farfalle is ready to be serve… Serve this with Your favorite sauce or as it is… Enjoy!!

Tangy Lemon Pickle


Handmade pickles are always the demanding pickles and reasons are very simple – we can trust the ingredients, we can trust the hygiene quality and moreover we all in love with that taste. Being expert in making almost all pickles, my grandmother always the best in making lemon pickle.


As a part of learning and also with intention to share that home made demanding recipe with you all – today i am going to follow the same which i learnt from massive experience holder my grand mother.


This is very easy recipe as ingredients are very easily available like basic spices salt, turmeric, chilli, some pickle spices kalonji mustard and all. I am also using oil because oil preserve lemon pickle for longer time. In this recipe you can also use limes instead of lemons.




15 to 17 lemons

1 tsp Kalonji

1 tsp turmeric

1 tsp black pepper powder

2 tblsp mustard oil

2 tblsp rock salt

1/2 tsp mustard seeds

3 to 4 pinch Asafoetida

1 tsp red chilli powder




1. Take a deep pan and boil 3 cups of water in it.


2. Now turn the heat slow and add washed lemons in it. Let them simmer for 10 to 15 minutes.


3. After 15 minutes, turn off the heat and drain out the water from lemons. Let them cool completely.


4. Now cut them in quarters or as per your desired shapes and deseed them.


5. Now add black pepper, salt, chilli powder, turmeric in it and mix well.



6. Now heat mustard oil in tadka pan. When oil is that hot that you can see smoke coming out of it, add mustard seeds in it. Then add kalonji and Asafoetida and remove the pan from the heat and add it into the spice mixed lemons chunks.



7. Mix it very well. Now tangy lemon pickle is ready. You can enjoy this tangy lemon pickle with rice, paratha, poori or as your choice……enjoy!!!😊


Paneer Tikka (Prepared in Oven)


Today i am going to share an easy and super tempting recipe …. Yup this is spicy Paneer tikka recipe … Although the most traditional way is to cook it in clay oven or we can use stove but i am going to use oven method which is best and time efficient. Paneer tikka can be used as starter of your party or you can use it as side dish. This recipe uses hung curd and other spices as marinade. Colorful veggies and cottage cheese cubes makes it tempting and tasty .. So lets begin to make this super tempting starter in oven..




300 gm cottage cheese or paneer

1 Green capsicum

1 Yellow capsicum

1 Red capsicum


To Marinade


1 Cup hung yogurt

1 tsp ginger paste

1 tsp mixed spice or garam masala

1 tsp coriander powder

1 tsp kashmiri red chilli powder

1 tsp cumin powder

1 tsp chat masala

Bamboo skewers as needed

Salt to taste



1. If you are using wooden skewers like me then submerge in the water for 15 to 20 minutes. At the time of using, wipe them. And if using metal skewers, use as it is, no need to soak them.


2. For hung curd you need to take yogurt in muslin cloth, put it in the strainer for 1-2 hrs and let all the water drain out).



3. Meanwhile cut veggies into 1 inch and cube the paneer (as shown in pictures).


4. Now add this thick yogurt in a bowl. And add all the spices, ginger paste and salt in it, Mix it well.


5. Now mix all ingredients together and cover it with plastic wrap and let paneer and veggies marinade in the fridge for at least 4 hrs.



6. Now preheat the oven to 180 ℃. Meanwhile line a baking tray with aluminum foil.


7. Apply some oil on prepared tray and then arrange the veggies and paneer on the prepared skewer(as shown in pictures).


8. Apply some oil on the prepared tikka sticks and bake them in preheated oven for about 12-15 minutes.


9. After 15 minutes remove it, flip it and brush with oil and then again bake for 10-12 minutes.


Now hot spicy paneer tikka is ready to serve… Garnish with lemon slices and enjoy paneer tikka with spicy green chutney….😊

Kashmiri Paneer Or Veth Chaman Recipe

*Kashmiri Paneer Or Veth Chaman Recipe*



Kashmiri Veth Chaman is a typical Kashmiri recipe where in paneer is cooked in yogurt, fennel and tomato curry prepared by Kashmiri pandits. Kashmiri pandit cuisine is elaborate and gives out the ethnic identity of the pandits. The food is usually prepared in lots of yogurt, oil, and spices. The recipe uses no onions and garlic. It is very delicious and an easy recipe.

The Kashmiri Veth Chaman can be served with rice, lachha paratha or simple phulkas.



300 grams Paneer (Homemade Cottage Cheese) , diced in cubes

1 1/2 cup Water

pinch Asafoetida (hing)

2 Cinnamon Stick

5 Green cardamom

2 Bay leaves (tej patta)

1/2 cup Homemade tomato puree

1/2 teaspoon Shahi jeera

1/2 teaspoon Kashmiri red chili powder

1.5 teaspoon Fennel seeds (Saunf) , grounded to make powder

2 tablespoon Yogurt (Curd) , whisked

pinch Saffron

1/2 teaspoon Dry ginger powder

pinch Mixed Spices

4 tablespoons Mustard oil

Salt , to taste

Coriander leaves (Dhania) , for garnishing

Directions for Kashmiri Veth Chaman Recipe (Paneer in Yogurt & Tomato Curry)


  1. To begin the preparation of Kashmiri Veth Chaman, heat 2 tablespoons mustard oil in a thick bottomed pan and fry the cubes of cottage cheese until it turns golden brown color. Drain on absorbent paper.


2. Meanwhile In a bowl, add 1 and a half cup of warm water and then put the fried paneer to the warm water.


3. Now in a pan add the remaining mustard oil, add asafoetida and let it sizzle for a second.

4. Now add cinnamon sticks, bay leaves and green cardamom, saute them for few seconds.


5. Add shahi jeera and saute for another few seconds. Then add tomato puree in it.


6. Now add kashmiri red chilli powder, ginger powder and mix well.

7. Now add freshly grounded fennel powder and mix it properly. At this time add half cup of soaked paneer liquid and mix well (you may add more or less water as your choice).


8. When the mixture starts to boil, add whisked yogurt, crushed saffron and mix them well.


9. Simmer for a further 5 minutes then add salt and mix well. Now add soaked paneer cubes carefully because they are very soft now. Cover and let it simmer for 1 or 2 minutes.


10. Now sprinkle mixed spice or garam masala and garnish with fresh coriander leaves.


Served the Kashmiri Veth Chaman with rice or lachha paratha or simple phulkas as your choice😊….Enjoy!!

Instant Chilli Pickle

*Instant Chilli Pickle*

A quick & easy way
Only 4 ingredients except chillies.


(रेसिपी इंग्लिश और हिन्दी दोनों भाषा में उपलब्ध है)

The instant chilli pickle is a very quick and easy recipe to prepare. Just to prepare this recipe, we need to stir fry chillies alongwith spices however i am making it with a twist and hope you all going to like it.

We can make it ready within 10 to 12 minutes maximum. It is also good option for traveling bcoz it can be easily store for long time like one week or more according to weather. For this recipe you can use any fresh green pepper, according to your choice hot or normal. Lets begin to make this spicy pickle.



250 grams green chillies
1 tsp turmeric powder
1 tsp salt
1.5 tbsp cooking oil
1tbsp homemade mango pickle

1. Wash and chop the green chillies.

2. Heat oil in a thick bottomed pan.


3. Now add chillies, turmeric powder and salt and mix well.


4. Cover and cook for approx 2 to 3 minutes on low heat or till tender.

5. Now open the lid and add home made mango pickle.


6. Stir fry for a minute on low heat.


7. Now remove from the heat. And instant chilli pickle is ready.
Serve along with chapati, poori, paratha or as your choice….😊

(रेसिपी हिन्दी में)

*झटपट (इंस्टैंट) मिर्च का अचार*

(इस अचार में मिर्च के अलावा सिर्फ 4 चीज़ों का प्रयोग किया गया है)


आवश्यक सामग्री

250 ग्राम हरी मिर्च
1 छोटी चम्मच हल्दी पाउडर
1 छोटी चम्मच नमक
1.5 बड़ी चम्मच तेल
1 बड़ी चम्मच घर पर बना आम का अचार

निर्देशानुसार बनाएं

1. हरी मिर्च को धोकर काट लें.

2. एक भारी तली के पैन में तेल गरम करें.

3. अब इसमें काटी गई हरी मिर्च, हल्दी, नमक और तेल डालकर अच्छी तरह मिला दें.

4. इसे ढककर 2 से 3 मिनट तक धीमी आंच पर पकाएं या मिर्च के मुलायम होने तक पकाएं.

5. अब ढक्क्न को हटाये और इसमें घर का बना आम का अचार डालकर अच्छी तरह मिला दें. और एक मिनट तक और पकाएं.

6. अब गैस को बंद कर दें. आपका झटपट मिर्च का अचार तैयार है . आप इसे चपाती,पूरी,पराठा या अपनी पसंद के अनुसार किसी भी चीज़ के साथ परोस सकते हैं . आप इसे अपने साथ लंबे सफर में भी ले जा सकते है क्योंकि इसे आप काफी दिन तक स्टोर कर सकते हैं यह जल्दी से ख़राब नहीं होता और बनने में भी आसान है इसलिए यह सफर के लिए अच्छा विकल्प है..😊