Aloo Gobi ki Sabji

Not much of brainstorming this time...sis asked me to prepare aloo gobi sabji as there was cauliflowers and cabbage laying in the fridge for a week now! And every time there is gobi at home I have to make this sabji! The preparation method is the way my mom use to make simple, easy and taste amazing.


Cauliflowers - 1/2 flower
Potato - 2 Medium
Tomato - 2 small or 1 big
Onion - 2 medium
Green chilies - 4-5
Ginger-garlic paste - 1 tps
Peas (optional) - 1/4 cup
Chopped coriander - 1/4 cup
Bay Leaf - 1
Cumin seeds - 1tps
Suanf - 1/3 tps
Green Cardamom - 1
Black Cardamom - 1
Black pepper - 4-5
Salt to taste
Turmeric powder - 1/4 tps
Redchilli powder - 2 tps
Coriander powder - 1 tps
Garam masala powder - 1 tps (optional)
Oil - 2-3 tablespoon
Water - 1 1/2 cup


1. Cut cauliflowers into medium peaces, peel the potatoes and cut into medium cubes.
2. Make fine paste of 1 onion, cumin seeds, suanf, both cardamoms, pepper and keep aside.

3. Chop remaining 1 onion and tomatoes, slit the chilies
4. In a pan heat 2 tbsp of oil and shallow fry the cauliflower and potatoes & keep aside.

5. In the same pan add more oil if required, add bay leaves, chopped onion, ginger-garlic paste and chilies. Sauté until onion becomes golden brown.
6. Add all the powder & paste masalas [prepared in step 2] and cook for 2-3 mins.
7. Add chopped tomatoes and cook for 4-5 mins until tomatoes become soft and masala gets cooked.

8. Add 1/2 cup water in the masala and cook for 3-4 mins.
9. Now added the potato and cauliflowers and mix well and cook in slow flame for 5-8 mins.
10. Add Peas and mix.

11. Add 1 to 11/2 cup of water, salt & cover the pan with lid and cook (8-10 mins) in medium flame until all the veggies gets done nicely.

12. Aloo gobi sabji si ready,garnish with chopped coriander.

 Aloo Gobi sabji is server with roti/paratha/rice/pulav.

My First Award - Bear Hug from Priyanka

have received my first award - Bear Hug from Priyanka of Asan Khana...actually it has come as a big and present surprise...wow ...really feel so gud...Am so happy :-)...I thought it will take some months for me to get any award of all this experience and fantastic bloggers around ..but hey here I'm...Thanks Priyanka for this. I want to give a BIG HUG to U :-)

Congrats gals for the awards, have fun.

Kalonji or Stuffed Bittergourd

What a weekend, I'm so tired now! Shopping with my friends for 3days..and Kishore has tempted me so much with all the diamonds purchasing !! I really liked the Lee Hwa Jeweler’s diamond stud the most! Inbtw so much of shopping I have found time to make this lovely dish call Kalonji or stuffed Bitter gourd.
of people makes stuffed Bitter gourd in different style, and I have made it with my mom's recipe (true UP Style). It's a long process but worth the effect.

Here goes the recipe:

Bitter gourd/Karela - 1/2 kg
Potato - 1 large (optional)

Thread - To Tie
Oil - 5 tbsp

For Stuffing:
Bitter gourd seeds - 1/2 cup or can be reduced the quantity, add onion more in this case
Onion - 2 large
Green chilies - 6-7
Cumin seeds/Jeera - 1 tsp
Fenugreek //Methi seeds - 1/4 tsp
Onion seeds/Kalonji - 1 tsp
Fennel Seeds/Suanf - 1 tsp
Green Cardamom - 2
Black Cardamom - 1
Coriander seeds - 1 tsp
Amchur Powder 1 1/2 tsp or use raw mango - 2-3big slices
Ginger-garlic paste - 2 tsp
Coriander leaves chopped - 1/2 cup
Salt to taste
Turmeric powder - 2 tsp
Redchilli powder - 2 tsp
Water - 2 tsp (if required)

1. Wash & peel the Bitter gourd lightly, just to remove the rough skin.

2. Cut the bitter gourd from middle and remove the seeds/inner filling (try not to cut the edges)

3. Sprinkle salt and 1 tsp turmeric powder over the bitter gourd and marinate for 30 mins

4. After 30 mins squeeze the excess water from the bitter gourd and keep it aside.

5. Dry roast cumin, suanf, methi seeds, onion seeds, coriander seeds
6. Roast chopped onion in 1 tsp oil until golden brown.
7. Grind all the ingredients listed under 'For Stuffing' with bitter gourd seeds into a fine paste, add little water only if required.

8. Stuff the paste in bitter gourd, use thread to tie it around the bitter gourd. (This is to make sure the filling does not come out)
9. In a pan heat oil & place stuffed bitter gourd one by one, cover the pan with lid and let it cook in slow flame.
10. Keep turning the Bitter gourd every 3-4 mins for all sides to cook properly.

11. Peel potato and scoop it to fill the stuffing or just cut potato in large cubes, toss with the stuffing to marinate for 10-15 mins.
12. When the Bitter gourd is half cooked add the potato in the same pan and let it cook with bitter gourd.
13. Keep tossing the pan.
14. Cook until Bittergourd & potatoes skin turns black along with the stuffing.
15. Cook in slow flame and it will take 45 mins - 1hr+ to cook the dish.
16. Kalonji is ready to serve and it can be preserve for 2-3 days.


Palak Puri

Today I'm blogging Palak Puri recipe though almost everyone knows how to make palak puri but I thought never mind I shall still blog it. The pictures are not very nice cause I clicked them in very much hurry and couldn't manage to click the picture of Alu Sabji as everyone dig it once it was ready :-( But the good thing was everyone ate to heart content ...first my Sis was keep saying I mashed the potato too much for the sabji and the alu sabji has become somewhat like alu stew ;p but when the final product came ..everyone appreciate it and finished it with no puri or sabji left !

From my childhood this version of palak puri only I have seen in my house but my mom use to make these only on any special occasion; any festival/birthdays or if any guest is coming at home and serve the green colour puris and sure everyone always ask wow what it is made of?

Here is the same version but my mom's palak puri use to be very dark green colours one which I use to love it.

Wheat flour - 2cups
Palak/Spinach - 1bunch
Salt - to taste
Ginger - a small piece
Green chili - 3-4
Cumin seeds - 1/2 tps
Oil - for frying


1. Clean the palak and blanch it in boiling water for 5mins along with ginger and green chilies.
2. Make a fine paste of blanch palak, now add the cumin and little water if required.
3. Make dough with wheat flour, salt and palak paste.

4. Make small balls of the dough and roll into puri

5. Fry the puri in oil as usual.

6. Our palak puri is ready to eat!
Serve with Aloo Matar Tari or any curry of choice.


This recipe is a traditional UP dish and we call it Dalpeta in our home (also called Palak Dal) . A very common dal made regularly in our home and it taste yummy.  This dal taste so good and goes well with rice or roti and without any side dish.  Add ghee and it taste just so yum. 


Channa Dal - 1cup
Palak/Spinach - 1 bunch
Onion - 1 large
Tomato - 1 large
Green chilli - 3-4
Garlic & Ginger (crushed ) - 1tbsp {or ginger garlic paste 1 tbsp}
Red chilli powder - 1-2 tps
Turmeric - 1/2tps
Coriander powder - 1tps
Garam masala powder - 1/2tps
Bay leaf - 1
Cumin Seeds/Jeera - 1/2 tps
Oil/Ghee - 1tps
Salt - to taste


1.  Clean, wash and chop spinach.  Meanwhile wash and soak the dal in little water.

2. Pressure cook washed turmeric, Channa dal and chopped palak together for 20-25mins as channa dal takes more time to cook.

3. Chop onion, tomato, green chilli.

4. In a pan heat oil, add bay leaf, jeera, garlic n ginger. After garlic-ginger turns red add chopped onion and green chilli.

5. Fry onion on medium heat until brown around the edges add redchilli, tumeric, coriander and garam masala powder and mix well, add chopped tomato and salt and cook for 2-3mintues. 

6. Once tomato gets mash add pressure cook dal and stir.

7. Add little water if required, and bring it to good boil, simmer for 4-5 minutes in slow flam.e Normally this dal consistency is thick compare to other dals.  Ajust salt if required. 

Let the daal sit for 10 minutes before you dig in. Serve with rice/roti/paratha.

Have a good day ~~

Chawal ki Roti | Leftover Magic

I have made something gud after a while (exactly after the gobi paratha :-)). I was totally busy with work including on weekends :-(....no rest for long time now feeling so tried and looking forward to the weekend which going to hectic again I know. Coming back to the post, y'day night I have made Chawal ki roti. Preparation is very simple and result is tasty paratas.  The recipe is call Chawal ki Roti cause it made with rice and flour. It's a Rajastani recipe and generally the roti is made with leftover rice. Here is the recipe goes...

Gobi Paratha

Ok, after creating the blog it was time to cook something. So I zero down to make Gobi Paratha with curd raitha after so much brainstorming for what to cook!

Here is the recipe which is pity simple...special mention to my nephew Kedar who helped me during the process including taking pictures. As this is my first recipe to blog it, please excuse if the steps are not in details or clear.


For Stuffing:

Gobi - 1 full or 1/2 flower (depending on number of person eating)
Red chill power - 2tps
Tumeric - 1/4tps
Coriander powder - 1 tps
Garam masala powder - 1tps
Salt - to taste
Sunf - 1/2tps
Oil - 1 or 2 tps

For Dough:

Atta -
salt - 1tps (be careful as we already added salt in the gobi mixture too)
water -
oil -

For Raitha:

Curd - 1/2 cup
Jeera powder - 1tps
salt - to taste


Boil the gobi in water for 10mins for cleaning and to kill any worm.

Grate the gobi or use food processor for shredding and keep aside.

In the pan add oil, sunf, shredded gobi and fry for 2-3mins

Now added all powder masalas, salt and fix well.

Cook for 4-5 mins until the masala is cooked properly. Replace the gobi masala in a bowl and let it cool.

Make the dough mixing atta, salt and water. Make small ball of atta and stuff the gobi masala in it.

Roll it to small paratha and cook in tawa both the sides until golden brown apply oil/ghee/butter.

Gobi paratha is ready.

Now time to make curd raitha. My nephew helped me to do this while I was making the parathas, I have just given him instruction how to make.

Beat the curd added salt and jeera powder and mix. Curd raitha is ready.

Hot parathas and raitha is serve to eat along with mango