Sunday, November 23, 2014

Dahi Wali Gobhi

Cauliflower cooked in mildly spiced yogurt sauce.

As the winters are just started the market is flooded with beautiful cauliflower.Its among the few vegetables which are loved by almost everyone.There are so many recipes to make with cauliflower,bake it,roast it,stir fry ,fry it -you can be adventurous with cauliflower and every times you come with a new and delicious preparation.
This dahi wali gobhi is a simple curry with fresh and tangy flvours of curd and tomato.It is quite easy to cook and taste delicious,it can be served with chapati, Lachcha paratha , pooris and also pair well with jeera rice or steamed rice.
If you like cauliflower then do check few  more cauliflower recipes from my blog-

gobhi ki dahi wali subzi

Prep time-10 min
Cooking time-20 min
Difficulty level-medium
Spice level-medium

Dahi wali Gobhi

  • 250 gms - Cauliflower/ Phool gobhi
  • 50 gm - Green peas
  • 1 cup- yogurt/dahi
  • 3/4 cup- Tomato,chopped
  • 2 tsp - Ginger,chopped or grated
  • 1 tsp - Red chili powder / lal mirch
  • 3/4 tsp - Turmeric powder /haldi
  • 1/4 tsp - Garam masala
  • 1 tbsp - Gram flour/besan
  • 2.5 tbsp - Cooking oil
  • 1/2 tsp - Cumin seeds /jeera
  • 1/2 tsp - Mustard seeds /rai
  • 2 tbsp - Fresh coriander/dhaniya
  • To taste - Salt
Cooking Directions
  1. Wash and make medium size florets from the cauliflower.
  2. Soak it in warm salted water for few minutes to remove any impurities .
  3. Wash and rinse with fresh water and wipe with a cloth napkin.
  4. Heat oil in a wide and deep pan.
  5. Add mustard and cumin seeds.
  6. When seeds start crackling add ginger and saute for few seconds.
  7. Now add turmeric powder and cauliflower florets and give a good stir.
  8. Add salt,green peas and 1 cup water.
  9. Cover with a lid and cook on slow heat till half done.
  10. In a bowl take curd,gram flour and chili powder and mix well.
  11. Add this curd mixture in the curry and mix properly.
  12. Add chopped tomatoes and mix.
  13. Now cover and simmer till done.
  14. Add fresh coriander and garam masala when done.
  15. Serve hot with poori,paratha or steamed rice.

Friday, November 21, 2014

Cheesy Vegetable Puffs / Pizza Puffs

Puff pastries stuffed with the pizza topping

Now a days Puff pastry sheets are very easily available and are so versatile that you can use them in so many ways.The most popular stuffed puff pastries can be made in both-sweet and savory versions.we can experiment with so many fillings and flavours to suit our taste.

My daughter likes pizza very much so we tried to create the same flavour in puffs, we make the stuffing with pizza topping ingredients and spices and it turn so wonderful,but you can add any vegetable of your choice, but the mixture should not be very loose else the puffs will not seal properly.

delicious puffs stuffed with cheesy pizza filling

puff stuffed with cheese and pizza filling

Prep time-10 min
Cooking time-20 min
Difficulty level-Easy

  • Puff pastry sheets - 7
  • Thick Tomato puree-1/2 cup
  • Tomato,chopped-1
  • Tomato ketchup -1.5 tsp
  • Black olives, sliced - 2 tbsp
  • Corn kernels, boiled - 2.5 tbsp
  • Capsicum, chopped- 3.5 tbsp
  • Mushroom, chopped - 1.5 tbsp
  • Jalapeno,chopped - 1 tsp
  • Mozzarella cheese,grated- 2.5 tbsp
  • Olive oil -2 tsp
  • Chili flakes - 1 tsp
  • Chili powder- 1/2 tsp
  • Oregano - 1 tsp
  • Dried basil - 1/2 tsp
  • sugar- 1 tsp
  • Salt-to taste
  1. Take out the pastry sheets(store brought) from the refrigerator and thaw them for about 20 minutes on room temperature.
  2. Heat oil in a pan and add tomato, tomato puree and chili flakes.
  3. Saute for 2 minute,then add all the spices and vegetables and cook for 2-3 minute or till it become thick.
  4. Now add ketchup in it and take out in a bowl and let it come to room temperature.
  5. Now add grated cheese and mix well.
  6. Take a puff pastry sheet and put some mixture in the center of it.
  7. Fold the sheet into half to cover the mixture.
  8. Press the sides of the sheet with a fork to seal it from all the sides.
  9. Preheat the oven at 200 c temperature.
  10. Now put the stuffed puffs in the oven.
  11. Bake for about 20 minutes or till they become golden from the top.
  12. Cut and serve hot.

Thursday, November 20, 2014

Tabbouleh Salad Recipe

A classic Middle Eastern salad of fresh greens and bulghur - A Lebanese speciality

Tabbouleh is a classic healthy salad from Middle east region. lots of fresh greens,tomatoes,cucumber are added with soaked bulgar/bulghur. Traditionally little quantity of bulghur is added in lots of greens but you can also add more bulghur if you wish ,but I have used more greens and less bulghur.

Bulgar is mainly used in middle eastern cuisine.wheat is parboiled,dried and coarsely ground into tiny pieces to make bulghur.if you don't have bulghur then can substitute it with couscous or boiled fine daliya (broken wheat)

Use of greens, mint, parsley and lemon gives it a very fresh flavor,addition of cucumber is optional but I have added it to give some crunch and freshness.When using tomatoes try to remove the pulp else it will become soggy soon.You can also add some finely chopped mild green chilies in it.

Traditionally Lebanese seven spice powder is also added in it but as I don't have it so just used salt,pepper and lemon juice and loved the fresh flavors

Lebanese fresh tabbouleh salad

Prep time -15 min
Cuisine - Middle Eastern
Type - salad,side
Difficulty level - easy
Spice level - mild
Serve -5


  • 1/2 cup -Bulghur (Fine cracked wheat)
  • 5 cup - Parsley, chopped
  • 1.5 cup - Mint leaves, chopped
  • 2 - Tomato, chopped
  • 3/4 cup - Cucumber,chopped
  • 4 tbsp - Olive oil
  • 3.5 tbsp - Lemon juice
  • To taste - Salt
  • 1/2 tsp - Pepper powder
  1. Take bulgar in a bowl and wash it with water .
  2. Now add 1 cup of hot water in bulgar.
  3. Cover the bowl with a lid and rest for about 25 minutes.
  4. Chop tomato and cucumber in fine pieces.
  5. Wash parsley and mint and chop finely.
  6. To make the dressing-In a bowl mix olive oil,lemon juice ,salt and pepper powder 
  7. Take a big bowl and add soaked bulgar, parsley, mint, tomato and cucumbers and mix.
  8. Now add the prepared dressing in the salad.
  9. Toss gently and serve chilled
Serving suggestions-serve as a salad, side dish,with  toasted pita bread or romain lettuce etc.

1-If bulghur is not available then can use couscous or boiled fine daliya
2-Chop vegetables and soak bulghur and then mix just before serving else the greens become soft and loose its crispness.
3-You can easily adjust the proportion of bulghur and greens according to your choice,can add more bulghur and less greens OR less bulghur and more greens.

Sunday, November 16, 2014

Dahi Aloo Chat

Quick and tempting snack of boiled potato,yogurt and Indian spices

Potato is the worlds most popular vegetable.We don't have to think much about using potatoes as there are endless numbers of recipes to make with potatoes.In fact most of the Indian street food are made with potatoes. side dish ,snack,curries and even dessert can be made with potato,my favorite sweet is -Potato halwa.

Potato bread rolls minty potato, Potato cup chat are many snack I have already posted,but they need some pre planning, stir frying or deep frying.As we all know that if potato is fried then only it become loaded with calories,boiled potato is not that high in calorie so can be used easily and guilt free.

This dahi aloo chat is a popular street food/chat of North India specially from my home town.
boiled potatoes are soaked in yogurt and then roasted cumin powder, chili powder is sprinkled over it. A spoon full of green chutney and tamarind chutney is drizzled over to make it delicious and tempting.\
This is also a ideal recipe for fasting days as it didn't require frying or roasting and use the  delicious -Aam papad chutney and green chutney to drizzle over it if you are fasting

dahi wali aloo ki chat

Prep time- 10 min
Difficulty level-easy
Spice level-mild
Cuisine-North Indian
Type-Snack,street food

Dahi Aloo Chat

  • 3 (small size) - Potato, boiled
  • 1 cup of - Yogurt /dahi
  • To taste- Salt /namak
  • 1/2 tsp - Chili powder /lal mirch
  • 1/2 tsp - Roasted cumin powder/bhuna jeera
  • 1/4 tsp- Black salt /kala namak
  • 2 tbsp - Tamarind chutney /imli ki chutney (recipe here)
  • 2 tbsp - Green mint chutney /hari chutney(recipe here )
  • A pinch of - Sugar
Cooking Directions
  1. Peel and chop potatoes into small cubes.
  2. Take yogurt in a bowl and whisk it well
  3. Add sugar,salt and black salt in the yogurt and mix well.
  4. Add chopped potatoes in the yogurt.
  5. Let it soak for 15 minutes.
  6. Now serve in individual serving bowls.
  7. Sprinkle chili powder and roasted cumin powder over it.
  8. Drizzle some tamarind chutney, mint chutney and pomegranate seeds.
  9. Best served chilled.
  1. If you are fasting then use pepper powder instead of chili powder.
  2. Use mango leather chutney /aam paapd chutney if you are fasting.
  3. Instead of boiled potatoes you can also use deep fried potato cubes.