Fried fish in mustard gravy.

Ingredients:-For marinating fish

Fish[Rohu] – 250 gms.

Salt – According to taste.

Turmeric powder – 1 tsp.

Garlic paste – 1 tsp.

For frying fish

Vegetable oil.

For making gravy

Yellow mustard and cumin paste – 2 1/2 tbsp.

Red chilli powder -1 tsp.

Garlic paste – 1 tsp.

Tomato puree – 2 tbsp.

For tempering

Cumin – 1 tsp.

Bay leaf – 2

Oil – tbsp.


Step 1 – Wash and cut fish in medium size pieces if it is whole.

Step 2 – Marinate the fish with salt,turmeric powder and garlic paste and keep aside.

Step 3 – Take oil in a deep bottom pan and heat it up.When it is quite hot deep fry the fish and soak extra oil in tissue paper.

Step 4 – To make the gravy,heat the given amount of oil in a karahi and add cumin seeds and bay leaf.

Step 5 – Now add garlic paste and as it heats up a bit add red chilli powder and tomato puree and give it a good stir.

Step 6 – Now add the mustard-cumin paste and fry it for 2 minutes but don’t fry it for long as it will get bitter in taste.

Step 7 – Now add water and let the gravy boil for 5 minutes after which put the fish pieces in it and boil it for 5 more minutes.The fish curry is thus ready.

Step 8 – Garnish with chopped coriander and green chillies.

Do try this recipe at home.It is a delicious one with all the goodness of taste and health.Share your feedback and comments and clear doubts if you have any.This recipe is a table turner in itself and is served with steamed rice, a dash of lemon and some stir-fried veggies.Till then happy living,happy cooking!!!





Mashed Green Gram.


  1. Whole green gram or sabut[whole] moong – 250 gms.
  2. Small Onion [finely choped]- 1
  3. Chopped ginger and garlic – 2 tsps of both.
  4. Green chilly[chopped] – 1
  5. Lemon juice – 1 tbsp.
  6. Mustard oil – 1 tbsp.
  7. Salt – According to taste.


Step 1 – Roast the green gram or sabut[whole] moong in a pan until browned.Take care not to burn it.

Step 2 – Pressure cook it for about 20 minutes and transfer it to a bowl after draining all the water.

Step 3 – Grind it in a mixer slightly coarsely.

Step 4 – Now take a bowl, add to it the mashed gram, finely chopped onion and green chillies, ginger, garlic, salt, lemon juice and oil. Give all a good mix and our mashed gram is ready to be served.

Do try this recipe at home. It is a side dish which will go well with your regular lunch and dinner ideas and is extra healthy,extra tasty with that tangy yummy touch and is a definite recipe for people who have less of time in hand. Share your feedbacks and comments and get doubts of any kind cleared. Till then have a great time everyone and always say yes to hearty living,healthy cooking!!!



Mashed Yam.


  1. Yam – 250 gms.
  2. Salt – According to taste.
  3. Green Chillies – 2-3
  4. Black mustard powder – 2 tsp.
  5. Mustard Oil – 1 tsp.
  6. Lemon juice – 2 tsp.


Step 1 – Scrape, wash and roughly chop the yam.

Step 2 – Then pressure cook it till it is well cooked and softened.

Step 3 – Now take a bowl and add to it the cooked yam, salt, green chillies,black mustard powder,lemon juice, mustard oil in the given amounts. Mash it with a masher and mix it all up well.

Step 4– The mashed yam or suran bharta is ready thus. It can be a delicious side dish to your regular lunch and dinner items.

I hope you will all like this recipe. Do try making it at home and share your comments and feedback and clear doubts if you have any. Till then happy cooking, friends!!

Yam Fritters.


  1. Yam – 250 gms.
  2. Gram Flour or Besan – 250 gms.
  3. Salt – According to taste.
  4. Dry mango or amchoor powder – 1 tbsp.
  5. Asafoetida or hing – A pinch.
  6. Red chilly powder – 1 tsp.
  7. Turmeric powder – 1 tsp.
  8. Chaat masala[optional] – A pinch.
  9. Garam Masala – 1 tsp.


Step 1 – Scrape, wash and cut the yam into thin strips and blanch it in a saucepan.

Step 2 – When the yam is firm but cooked remove it from gas and let it cool.

Step 3 – Now take a vessel, add to it the given amounts of gram flour or besan, salt, turmeric powder, red chilly powder, dry mango or amchoor powder, asafoetida or hing, garam masala powder and make a smooth batter of it with water.

Step 4 – Now heat oil in a wok . Dip the yam pieces in the batter and release in hot oil .Deep fry the yam until lightly browned. The fritters are done.

Step 5 – Remove on tissue paper. Garnish by sprinkling some chaat masala and serve with tomato or green chilly ketchup, green chutney, hummus, mayonnaise or other such dips.

I hope you will all like this crunchy recipe. Do try it at home and share your comments and feedback and ask queries if any. It is a simple,tasty dish which can be had like a snack in the evening or can be used as a side dish when taking lunch or dinner.Have a great week friends.Till then be happy and cook beauties!!!

Plain Pakora Kadhi.

Servings:For 4.

Time:30 minutes.


Ingredients:-For making the pakoras:

  1. Besan or Gram flour-250 gms.
  2. Cumin or Jeera – A pinch or 1 tsp.
  3. Asafoetida or Hing – A pinch.
  4. Vegetable oil – 2 tbsp.
  5. Baking Powder – 1 tsp.

For making the gravy or sauce:

  1. Besan – 1 1/2 tbsp.
  2. Curd or dahi {whipped} – 2 cups.
  3. Cumin or Jeera – 1 tbsp.
  4. Asafoetida or Hing – A pinch.
  5. Bay Leaf – 2.
  6. Red Chilli Powder – 1 tbsp.
  7. Cumin powder – 1 tsp.
  8. Garam Masala – 2 tsp.
  9. Salt – According to taste.
  10. Turmeric Powder – 1 tsp.
  11. Water – 2 cups.
  12. Kasuri Methi – 1 tsp.


For making the plain pakoras-1.Take the given amount of besan in a bowl.

2.To this bowl add a pinch of cumin or jeera and a pinch of asafoetida or hing.

3.Then to this bowl add 2 tbsps of oil and 1 tsp of baking powder.

4.Now add water to the bowl and make out a thick batter of pouring consistency. To get fluffy pakoras it is necessary to beat the batter with hand or non-electric beater for 20 minutes. But do not whip it up or beat it in a mixer grinder or the pakoras will not be fluffy.

5.Now heat vegetable oil in a skillet and when it is quite hot start to take small portions of the batter in your hands and drop them in oil one by one till the skillet gets full. Deep fry the pakoras,slightly brown them and take them out on a tissue paper to absorb extra oil.Let it rest. The pakoras are ready thus.

For making the gravy or sauce-1.Take the given amount of curd and whip it in a whipper.

2.Take a skillet and put some oil in it.For tempering add 1 tbsp of cumin,a pinch of asafoetida or hing,bay leaf,red chilli powder,cumin powder,and kasuri methi and then add 2 cups of water to it.Now add the fried pakoras to the water and close the lid of the skillet.

3.When the pakoras become soft add the whipped curd and then add some garam masala,turmeric powder and close the lid and let it boil for some time.

4.Then lastly add salt to the dish and the plain pakora kadhi is thus ready to be served.

Tips-1.Use only fresh besan for best results.

2.Use slightly sour curd.

3.Do not use electric beater for beating the besan batter.

Do try this  recipe at home friends. It’s super tasty ,super tempting. Do share your comments and feedback and get queries resolved. I am sure you will all like this recipe as it will truly justify your efforts. Have a great weekend,till then happy cooking!!!

Beetroot, Radish, Carrot & Green Chilli Pickle.


  1. Beetroot – 200 gm.
  2. Radish – 100 gm.
  3. Carrot – 100 gm.
  4. Green Chilli – 100 gm.
  5. Salt – according to taste.
  6. Turmeric powder – 1/2 tsp.
  7. Red Chilli powder – 1/2 tsp.
  8. Hing (Asafoetida) – a pinch.
  9. Black Mustard powder – 3 tsp.
  10. Achaar masala – 2 tbsp.
  11. Mustard oil – 1 tsp.
  12. Vinegar – 2 tbsp.


Step 1.

Scrape the Beetroot, Radish, Carrot and cut them along with green chillies and wash and dry them.

Step 2.

Put the veggies in a bowl and add salt, turmeric powder, red chilli powder, hing, black mustard powder and achar masala.

Step 3.

Add the given amounts of vinegar and mustard oil and give everything a good mix.

Step 4.

Store this pickle mix in a jar and keep the jar away from sunlight for 2 – 3 days.

Step 5.

After the pickle has kept to ferment for a couple of days,keep the jar in a sunlit area for 5 days.

Let the mixture get slow cooked by the sun’s heat. After having rested in sunlight for a sufficient period of time, the pickle should be ready to taste.

Do try this recipe at home and share your comments and feedback. Thank You, and have a great week everyone!

Mango,Ginger,Garlic and Green Chilli pickle.


  1.   Raw Mango – 200 gms.
  2. Garlic paste – 2 tbsp.
  3. Ginger paste – 2 tbsp.
  4.  Green Chilly – 100 gms.
  5.  Salt – according to taste.
  6.  Black salt – a pinch.
  7. Yellow mustard powder – 2 tbsp.
  8. Mustard powder – 2 tbsp.
  9.  Red Chilli Powder – 1 tbsp.
  10.  Turmeric Powder – 1 and 1/2 tsp.
  11.  Synthetic Vinegar – 3 tbsp.
  12. Indian five spice or Paanch Phoran{made of cumin,brown mustard,fenugreek,nigella and fennel} – 1 tsp.
  13.  Asafoetida or hing – A pinch.


Step 1 – Wash and pat dry the mangoes.

Step 2 – Peel the skin and cut the mango in cubes.

Step 3 – I have personally here made the pickle using cut mangoes but alternately we can grate them and make grated style pickle using the same method.

Step 4 – Then take given amounts of ginger ,garlic and green chilly paste and grind them separately .

Step 5 – Take your mangoes and put them in a bowl ,add salt,black salt,turmeric powder,red chilli powder,yellow mustard powder to it.

Step 6 – Next take a wok and add mustard oil to it.

Step 7 – Heat the oil and add tempering of paanchphoran ,asafoetida to it and then add the coarsely grounded ginger ,garlic and green chilli paste.

Step 8 – Fry them a bit.

Step 9 – Now to the pan add the bowl of mangoes and give all a good mix.

Step 10 – When mixture of pickle gets cooled add some synthetic vinegar to it.

After storing the pickle in a jar and showing it a good amount of sunlight the pickle gets ready to be used and eaten.

Note points:-1. Take note of the fact that if mustard powder is put on heat and cooked it will turn bitter in taste.

2. Synthetic vinegar is added to pickles to stop their decay.

3.Pickles should not come in contact with water as it can lead to their rotting.

4.Keep the pickle in airtight jars and store it in shade for five days. In the meantime keep on stirring the pickle. And put pickle in sunlight keeping the lid of pickle closed. The reason for this is that if we keep the pickle jar open ,juices will dry leaving a solid residue behind which we do not want. So to avoid this from happening the above given point has to be noted.

Do try this recipe at home.Please post your comments and feedback and get doubts cleared.Thanks.Have a great weekend.Happy cooking,happy living.