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Category Archives: Indian Cooking

Gorgeous Herb flavored Naan

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Gorgeous Herb flavored Naan

How one video can change your naan!

The layered flavors of stuffed naan

The layered flavors of stuffed naan

I saw, I made and I conquered my naan bread recipe. Jokes apart, this is a great recipe. I just tweaked a bit and used our mildly spiced Indian palate-pleasing paneer stuffing inside.

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Bhature: Indian Bread

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Bhature: Indian Bread

Fried, fluffy and soft Indian bread that pairs well with Chhole/Chick peas and a glass of buttermilk.





Chhole Bhature

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Meltaway Besan Ki Naan Khatai

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Small, round, petite and with all the goodness that goes perfectly with a cup of masala chai. These meltaways naan khatais are light, soft as a dream and an eternal Indian favorite.


Eat your cookies!

Eat your cookies!

Spending time with my daughter can be inspirational, or in my case, dreadful news. I tend to put on all those needless pounds and my cholesterol shoots up! We both are addicted to baking…and that too, sweet some things always!

Besan ki Naan Khatai are akin to butter cookies but distinct by their softer texture and a hint of cardamom. These can be made by using variations, such as using only plain flour, or a combination of plain flour and gram flour (chickpea flour). These are easy to make and good to eat!


½ cup butter/ghee, at room temperature
½ cup powdered sugar/icing sugar
½ cup all-purpose flour
½ cup gram flour
¼ tsp baking powder
Pinch baking soda
¼ tsp cardamom powder
1 tsp yogurt
Nuts for garnishing

Cream the butter/ghee and sugar in a large bowl.
Sift the flours, baking soda and baking powder.
Gradually add to the creamed mixture.
Mix in cardamom powder.
Add some yogurt to make soft dough.
Let the dough rest for about 15 minutes.
Divide the dough into 12 small balls and place on a greased and lined sheet.
Flatten at the top slightly and garnish with chopped pistachios, sliced almonds or cashew nuts.
If you like you can sprinkle some cardamom powder on top.
Bake in a pre heated oven at 160 degrees C for about 15 to 18 minutes.


Warning: Eat in moderation!

Green Coriander Chutney

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Green Coriander Chutney

This  versatile chutney  doubles as a dip for appetizers and can also be used as sandwich spread.

green chutney 1


1 ½ cups chopped coriander

2 slices raw mango, or 1 tbsp lemon juice/mango powder

2 cloves garlic, chopped

½ inch piece ginger

2 green chillies, chopped

1 tsp cumin powder

1 tbsp sugar

Salt to taste

Water as needed to blend

green chutney ingredients 2

green chutney 3

green chutney as spread


Combine all the ingredients and grind to a smooth paste in a blender using very little water.

Adjust the seasoning according to taste.

Refrigerate in a bottle and use as required.

This chutney can also be used as a marinade  for paneer tikkas. Goes well with kabobs too.

Onion Chutney

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Onion Chutney

Onion Chutney is a good option when you are in a hurry and  want something suitable to team up with your lentil pancakes.

onion chutney 1


2 onions, chopped

2 green chillies, chopped

1 tbsp oil

1 tsp urad dal

1 tsp mustard seeds

1 red chilly, dry

4 curry leaves

Pinch asafetida

Tamarind pulp

½ tsp sugar

Salt to taste

2 tbsp coriander leaves, chopped

onion chutney 2


Heat oil in a pan. Add mustard seeds. Once they start crackling up, add urad dal, red chilly , curry leaves and asafetida.

Add onions and green chillies and fry till onions become translucent.

Add sugar, tamarind pulp and salt. Switch off the gas.

Let the mixture cool.

Blend together the mixture with coriander leaves in a blender to a smooth consistency.

Taste and adjust the seasonings.

onion chutney with cheela

Serve with any South Indian fare or savory lentil pancakes/cheelas.

Serves 2

Note: The authentic recipe is generally made with baby onions and tempered later with curry leaves and mustard seeds.


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The globalization of the desi taste buds has however, done little to dampen the eternal love for this triangular, crispy snack known as Samosa.

Samosa remains one of the most popular Indian snacks, and is generally served with tamarind chutney and steaming chai (tea). Whether a college canteen or the chai stall on the nook, samosa is an eternal favorite, especially as the monsoon approaches. The drizzle, and the hot samosa make for a great monsoon moments.



To me it brings in a lot of memories of days spent in my college canteen.

It was Sharma ji’s samosas and the hot cardamom tea served in the tiniest of Yera glasses that made us bunk many of our Entomology practical’s and gave us a respite from those hours spent glued to the microscopes! Whether it was the college elections or the fear of the future, we bonded over chai and samosas.

In all honesty, I think the best samosas I ever had were made in my cousin’s kitchen. She would make them in a huge batch and freeze them and then fry/bake them as needed. I do not know if it was the taste, the camaraderie, the ambience or her dainty laced napkins and fine china or a combination of all the above, that worked into a heady magic, as we would chat and compare notes on a number of diverse issues.

So you see, samosas did play a huge role in bringing us closer. Now she is based in Russia with her diplomat husband, but this post reminds me that I must get her perfect  recipe and share with you all.


1 cup flour

½ tsp baking soda

½ tsp ajwain/nigella seeds

3 tbsp oil

Salt to taste


2 boiled potatoes, mashed

½ cup boiled peas

½ tsp cumin seeds

½ tsp amchur/mango powder

2 tbsp chopped cilantro

Salt, red chilli/paprika powder, garam masala according to taste

2 tbsp oil

Heat some oil in a pan; add cumin, spices, potatoes and peas mixture and stir fry. Add some salt, chopped cilantro and mango powder. Adjust the seasoning according to your taste.


Knead the dough and let it rest for 30 minutes.

Roll out dough into small circles (like puris).

Cut with a knife into two semi-circles.

Now take one semi-circle and fold it into a cone. Apply some water on the edges to seal properly.

Place filling in the cone and seal properly using water. Repeat the same process with the rest of the dough.

Heat oil in a wok and deep fry on a medium flame.

Serve samosas hot with tamarind chutney or tomato ketchup.

Enchanting Anardana Kulcha

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This is an Indian flatbread made of all purpose flour and stuffed with boiled and mashed potatoes and pomegranate seeds. The recipe is fairly easy to follow and yields perfect results.

There are endless possibilities for the stuffing, ranging from onion to cheese, cilantro, mint and spices. In a restaurant, these are generally made in an oven/tandoor, but I have made this in a frying pan, and it was equally good. Kulchas are generally served with gravy/curry and raita (yogurt dish).

Anardana Kulcha


2 cups all-purpose flour

¼ tsp baking soda

1 tbsp yeast

½ cup butter at room temp

2 tbsp milk and 2 tbsp yogurt for kneading


2 boiled potatoes, grated /mashed

1 onion chopped

4 green chillies chopped

1 cup cilantro/mint leaves chopped

1 tsp cumin seeds

½ tsp chilli flakes

½ tsp salt

½ tsp kalonji seeds/onion seeds

2 tbsp dried pomegranate seeds powder (seeds are roasted and ground)

I chose to use fresh pomegranate seeds instead, just to add a dash of color and texture.


In a bowl, mix together flour, salt, yeast, butter and baking soda.

Knead into smooth dough with milk/yogurt.

Keep aside for 2 hours.

Mix together potatoes, pomegranate seeds, onion, cilantro, mint, cumin seeds, chilli flakes and salt.

Divide the dough and stuffing into 8 equal parts.

Roll out the dough and fill in the mixture. Seal the edges (exactly how you make a stuffed paratha) . Keep aside for 30 minutes.

Using some dry flour/ oil, roll out the kulchas to a round, not very thin though. Sprinkle some onion seeds on top, and cook on stove top in a pan/ griddle for about 3 to 4 minutes over medium flame. Should you have any difficulty while rolling, place the dough to be rolled in between 2 sandwich bags, lightly oiled. You will be able to roll easily, without anything sticking to your rolling-pin.

Spread with butter and serve warm.

(Inspired by Chef Harpal Singh)