Steamed Dumplings In Hot Lentil


Hello and welcome everyone to my cozy cooking space. Today I’ll be sharing a recipe which my mom used to make for us. It has wheat flour dumplings which are dipped in tuar dal tadka. It is tasty, healthy and unique and will be liked by one and all. The dal tadka is mildly spiced and it’s a welcome change from our regular eating styles. So let’s start with it—-

Ingredients:-For the dumplings

  1. Wheat Flour – 2 Cups(to make 1 chapati) or 200 gms.
  2. Water – According to need.
  3. Fresh Chopped Coriander – 1 cup.

For the dal tadka

  1. Pigeon pea dal or tuar dal  – 300 gms.
  2. Chopped Onions -2.
  3. Chopped green chilies – 3.
  4. Cumin – 1 tsp.
  5. Whole Garam Masalas like black cardamom, green cardamom, cinnamon, cloves, peppercorns, mace, kokum flowers- 1-2 in number.
  6. Bay Leaf – 2.
  7. Salt – According to taste.
  8. Turmeric Powder – 1 tsp.
  9. Red Chilly Powder – 1 tsp.
  10. Cumin Powder – 1 tsp.
  11. Garam Masala – 1 tsp.
  12. Asafoetida – A pinch.
  13. Grated Ginger – A small piece.
  14. Raisins, Cashews and Peanuts – A handful.
  15. Tomato Puree – 1 tsp.
  16. Sugar or Sugar-free – 1 pellet.
  17. Vegetable oil – 2 tsp.

For Garnishing

  1. Freshly chopped coriander.
  2. Lemon – 1/2 slice.


Step 1

To make the dumplings first knead the wheat flour adding some freshly chopped coriander in it and make a round chapati of it with a rolling pin. Now giving it any shape like a diamond, square, round or thin strip cut the chapati using a knife or a butter knife.

Step 2 

Wash the toor or pigeon pea dal and pressure cook it till properly done. Mash it up with a masher to get a thick dal.

Step 3 

Now to make the tadka take a kadhai and add some cumin and 1 tsp of vegetable oil to it. When the tempering splutters add a pinch of asafoetida or hing, bay leaves and the whole garam masalas mentioned above. Now add some chopped onions, finely chopped green chilies and fry them till they are half fried. Now add salt, turmeric powder, red chilly powder, cumin powder,garam masala and fry again. Now add some tomato puree and fry all. Next add the raisins, cashew, and peanuts and add some grated ginger. Let everything cook for a while keeping the dal on a medium flame for five minutes. Lastly add 1/2 tsp of sugar or its substitute i.e,1 pellet of sugar-free.

Step 4 

When the dal is boiling drop the dumplings you just made out of the chapatis in the dal and let it boil in the dal for 15 minutes.

Step 5 

When the dumplings have been on flame for 15-20 minutes with the dal switch off the gas and garnish with some freshly chopped coriander and a dash of lemon juice.

Our tasty one dish awesomeness is ready. Its full of taste and health, a unique traditional gift given to us from the early generations which made them. It is a dish common in Gujarat and Bihar though nowadays it is made in almost every household in India. Serve it with fried veggies, curd or a glass of cold masala buttermilk.

Friends do try the recipe at home. Share your comments and feedback and have a great week everybody. Till then healthy cooking, happy living!!!


Split Bengal Gram Mini Kachoris With Chutney

Ingredients:-For the filling.

  1. Split Bengal Gram – 300 gms.
  2. Asafoetida – A pinch.
  3. Salt – According to taste.
  4. Red Chilly Powder – 1 tsp.
  5. Coriander Powder – 1 tsp.
  6. Garam Masala – 1 tsp.
  7. Dry Mango Powder – 1 tsp.
  8. Fennel Seed Powder -1 tsp.
  9. Raisin – According to need.

For the kachoris:-

  1. Wheat Flour-400gms.
  2. Water-As needed.
  3. Vegetable Oil – 2 tbsp.
  4. Baking Powder – 1 tsp.
  5. Salt – According to need.


DSC00998Step 1

To make the dough take the wheat flour in a big bowl and add 2 tbsp of vegetable oil to it. Next, add the baking powder and salt and using water knead it into a slightly stiff dough.

DSC00995Step 2

To make the filling take the split Bengal gram in a pressure cooker and cook it till half done. Take it out in a strainer and keep aside.

DSC00994Step 3

Now take a kadhai and add the vegetable oil to it. Add the cumin and when it browns add the asafoetida, a bit generously. Now add the salt, coriander powder, red chilly powder,garam masala, dry mango powder, fennel powder and fry it for two minutes. When it starts to change color, add the boiled but firm dal to it along with raisins and mix all well. Let it cool. You can add some coriander leaves but it is optional.

DSC01010Step 4

Now to make the kachoris make even sized balls out of the dough and round it up. Now make a hole in it and fill as much filling as can go inside it. Seal it up well. And to make them mini in size don’t use the rolling pin to flatten it, rather do so by your fingers and palm. Heat some vegetable oil well and then drop these kachoris in it and fry them till crisp and light browned. Take them out on a tissue paper. Drain out the extra oil.

Step 5

Our mini kachoris are now ready to serve. To do so place them on a plate and serve them with any chutney or dip of your choice, here I have done so using some dry mango powder or amchoor chutney and some coconut chutney.

Friends do try the recipe at home. Share your comments and feedback and have a great week everyone. Till then healthy cooking, happy living!!!


Quick Chick Pea Rice


Hello friends.Welcome to my corner again. As we know the regular food of our country consists of home-made chapatis, rice, dal, and veggies but biryanis or pulaos are also the favorites, prominent among them being chicken and mutton varieties. But today I have tried to make another variation of biryani which is Garbanzo Beans or Chickpea Pulao which is flavourful and sumptuous, having the right mix of spices, Kesar (saffron) and coconut milk. It really is no less than my favorite one and is sure to appeal to you.

To make this dish:

First, we will make garbanzo beans gravy and steamed rice and then combine the two and cook it on a slow flame for five minutes.

The recipe is as follows:-

Ingredients:- (For the chickpea gravy)

  1. Chickpea – 250 gms.
  2. Onions(finely chopped) – 2.
  3. Ginger-Garlic paste -1 tsp.
  4. Salt – According to taste.
  5. Turmeric Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Coriander Powder – 1 tsp.
  8. Cumin Powder – 1 tsp.
  9. Tomato Puree – 2 tbsp.
  10.  Vegetable Biryani Masala – 1 tsp.
  11. Garam Masala – 1 tsp.
  12. Chopped Mint – 5-6 leaves.
  13. Coconut Milk -1/2 cup.
  14. Cumin – 1 tsp.
  15. Nuts -Raisins, Cashews or others of your choice.
  16. Vegetable oil – 1 tbsp.

For the rice – Raw rice – 300 gms.

Saffron or Kesar – A pinch.

Water – As per requirement.


Step 1 

Wash and soak the garbanzo beans overnight and boil the next day till done.

Step 2

Take a kadhai and add some oil to it. Now sprinkle some cumin in it. Add the finely chopped onions,ginger-garlic paste, some mint, salt, turmeric powder, red chilly powder, coriander powder, cumin powder, and fry. Now add some tomato puree and garam masala. Fry for a while. Add some water to make the gravy and simmer it for ten minutes. Keep a thick gravy in it, it must be sauteed and should not have too much gravy. Our chickpea gravy is ready.DSC00982

Step 3

Now make some steamed rice taking care that rice grains should not get mushy. Mix the rice in the chickpea gravy and add some coconut milk mixed with saffron and some vegetable biryani masala. Add the dry fruits and saute everything for two minutes.

Our Chickpea Rice is ready. Serve it with boondi raita, salads and stir-fries of your choice.

Friends do try the recipe. Share your comments and feedback. Have a great week. Till then healthy cooking, happy living!!!

Rajma Potato Tikki


Hello friends.Welcome again. Today I’ll be sharing a very easy, and nutritious snack recipe of Rajma Potato Tikkis. These are tasty and really refreshing. You can have them with chutneys and dips and they can be made without using oil too. So let’s start making it—


  1. Rajma – 200 gms.
  2. Potato – 1(medium sized).
  3. Gram Flour – 100 gms.
  4. Onion – 1.
  5. Green chilly – 2.
  6. Mint or coriander leaves – A small bunch.
  7. Salt – According to taste.
  8. Red Chilly powder – 1 tsp.
  9. Garam masala – 1 tsp.
  10. Asafoetida or Hing – A pinch.
  11. Ginger-Garlic paste – optional.
  12. Dry mango powder or amchoor -1 tsp.
  13. Vegetable oil – for shallow frying.


Step 1 

Wash and soak rajma overnight. The next day boil it and mash it with a masher slightly coarsely.

Step 2

Boil your potato. Chop the onions, green chilly, mint and coriander leaves finely.

Step 3 

Now in a bowl add the rajma, boiled potatoes, green chilies, onions, gram flour along with all other masalas namely asafoetida, salt, red chilly powder,garam masala, mint and coriander leaves and amchoor powder in the abovementioned quantities and mix it well. You can use any flour other than gram flour like wheat flour, refined flour,bajra flour, maize flour, millet flour, rice flour etc but I have used gram flour because it gives a crispy finish and more taste to the tikkis.

Step 4

Now heat a non-stick pan and grease it with oil. Now make patties out of the batter and shallow fry them in batches until golden brown.

Our Rajma And Potato Tikkis are ready. Sprinkle some chaat masala over them and enjoy it with any of your choicest dips like yogurt dip, garbanzo dip, sweet chilly sauce and sweet lemon sauce.IMG_2781.JPG

Do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!


Cooking and household tips for you


Hello friends.Today I’ll be sharing some cooking and general household tips with you which I hope come in your use and benefit you as they have benefited me.They are really essential to have in knowledge and aid the purpose of good management and help the housewife really well.So here you go—–

1.Add little more of salt in your achar or pickles to increase their shelf life and durability than you would be adding to prepare it.Salt acts as a natural preservative for the pickle but must be kept away from contact with water always.

2.If you have more of grains in your house and want to store them like rice,dal or any such cereal then put the fresh leaves of neem in it.The rice and dal will stay fine for a longer bit of time.

3.If you want to store stocks of potato for some period of time then don’t keep them piled in sacks,keep them by spreading them all over.In this way,the potatoes won’t rot very soon.

4.If while making dal you add two teaspoons of vegetable oil in it and then pressure cook it,the extra water of the cooker will not come out from whistle.

5.If you are making food then to stop the food from burning you can add some water and continue.

6.If you want to make sugar syrup and make it white then you can add some baking soda to it.

7.To make well-blown home-made chapatis coat them with more flour and then bake them.This way you will get good blown chapatis.

8.If you have added more of spices in your curry you can add some coconut milk to it to remove its sharp taste.

9.When you are adding tadka of cumin or paanchphoran or black mustard to any dish don’t blacken it,keep it browned.

10.When making a vegetable curry of brinjal keep it closed with a lid for some time or it will harden and will take more time to cook.

11.To peel skin of fruits and vegetables place them in a bowl and cover with boiling water and let it be as such for one minute,then peel with a sharp knife.

12.To keep your pizza crust crispy first spread the cheese then the pizza sauce over its top.

13.If you sprinkle some plain flour over french fries and then fry them they will turn out very golden browned.

14.To bake a perfect potato filled with more taste and no cracks rub its surface with some oil or butter.

15.When beating egg whites add a teaspoon of cold water to it to double the quantity.

16.When boiling milk smear ghee on the edges of the vessel to prevent overflow.

17.When making dosas put two tablespoons of cooked rice into the batter.The dosa will flip over easily and will be crisper.

18.To keep any salad fresh for an evening party first chill the bowl or tray in which you intend to serve the salad.

19.Store mushrooms in paper bags rather plastic bags or trays.This stops them from becoming discolored and stale.

20.While cooking cabbage add a bay leaf.This will reduce the smell during cooking and also give a good flavor.

21.Remove stems of green chilies while storing them.This will help them to stay fresh for long.

22.Use ginger-garlic paste in the ratio of 40:60 ratio as ginger is a stronger and more pungent spice and may make your dish go bad.

23.Add a few drops of oil to rice before boiling it to get separate grains of rice.

24.Don’t discard the water in which vegetables have been boiled.Use them for making curries and dals as they contain many minerals.

25.Put tomatoes in some boiling water and leave it as such for some time.The skin of tomatoes will peel off easily.

26.When boiling noodles add one teaspoon of oil to get separate strands.Don’t over boil them.And when boiled put them under cold running water to get separate strands.

27.To thaw butter which has just come out of fridge keep it under cold running water.

28.To avoid extra milk from sticking to the bottom of the vessel add some water to the vessel before adding milk to it.

29.Put a lemon in hot water to get more lemon juice from it.Put leafy veggies wrapped in cloth bags or newspapers rather than poly bags to avoid their fast decay.

30.Put some hot mustard oil in your ginger-garlic or green chilly paste which has come out of its sealed packet and is extra at the moment than is required to increase its life.

31.To avoid blackening of the cut surface of ripe apples rub some lime juice over it.

32.Keep the mashed potatoes in the fridge before taking them out to make cutlets so that they remain more solid while frying, don’t get too mushy and don’t spill out very much.

33.To make some instant food for toddlers and small babies put some rice in tomato sauce and adding some sugar and water cook it to get sweet saucy rice which will be liked by your kids.

34.If you have some leisure time in hand take some wheat flour dough and taking small lumps, fill sugar or powdered jaggery in it.Now make rotis out of them and shallow-fry them in oil to get ‘sugar or jaggery pooris’.You can also fill some raisin in it.

35.Defrost your non-vegetarian items to normal or room temperature before cooking them.This way they are safer from certain bacterias.

36.To reduce cooking time of meat keep it marinated in fridge for 12 hours.

37.Soak potatoes and brinjals in water after cutting to avoid discolouration.

38.Put onions after peeling their skin out in cold water and then chop them to avoid water from coming out of eyes.

39.Add some hot oil and baking powder in batter before making pakodas or fritters.

40.Don’t over fry mustard paste,poppy seed paste and coconut for long when making anything out of these items.

41.To get crispier pooris add some rice flour to the dough before kneading.

42.Try to fry masalas o medium flame and try to keep one percent of rawness in your veggies as they contain more vitamins,minerals etc.Don’t overcook veggies but do so for the dals.

43.To store fish for longer period marinate it with salt,turmeric powder,vinegar and garlic paste.

44.Use some custard powder while making curd to get thicker curd.

45.Adding some sugar to certain dishes like aloo-gobhi, aloo parwal,chicken when you have added more of tomato puree helps to remove the extra unwanted tanginess from the dish.

46.Use homemade garam masala got from grinding cardamom(big and small),cinnamon,peppercorns,clove,mace,nutmeg etc to get extra taste than the ones available in markets which are not hundred percent pure.

47.To make better cakes the amount of baking powder in the batter must be appropriate or more but should not be less.

48.You can make a quick dessert recipe of sweet toasts.For that cut your bread in halves.Now deep fry them in oil till golden brown.Now drop them in sugar syrup and then finally sprinkle some cardamom powder over it and spread some ice cream or cut fruits over it and enjoy.

49.If you don’t have tomato puree at home add some dry mango or amchoor powder to your dish to get the similar effect.

50.To make better porridge or kheer or simply a better cup of  tea use some milkmaid in it.

51.Use more of black salt in your veggies if you have blood pressure than white salt.

52.Use cooking butter or olive oil if possible to stay healthier in making food.

53.Cook everything when oil is properly hot to avoid from sticking to bottom.

54.You can eat sweet potato just by roasting it on gas flame or oven,then peeling the skin off and  eating it with sour cream tempered with salt,pepper powder.

55.Do not eat semi cooked items like veggies,eggs or chicken ,fish or meat.They may retain some toxic bacteria in them.





Fish Pakoras


Hi, welcome dear wordpress buddies to my food corner again. As we all know fish is a very prominent and in some places staple food item which is made in many different ways. And so today I will be making a very crunchy and tasty recipe of fish pakoras. It is not prawn pakora nor is it Amritsari machchi but it is a pakora made from small variety fish like backwater fish or sardine. In my recipe, I have used sardines which I had left in my fridge. It is quite an experimental dish that I have made as this idea crossed my mind. Alternately you can bake it also. It is a good snack recipe and can be made for get-togethers and house parties. It is really a fun dish which can be made with any variety of small fish.


  1. Small variety fish like sardine, backwater fish – 250 gms.
  2. Chickpea flour – 250 gms.
  3. Onions(finely chopped) – 1/2 bowl or 1 (big).
  4. Green Chillies(finely chopped) – 3.
  5. Cumin -A pinch.
  6. Nigella seeds – A pinch.
  7. Ginger- Garlic paste – 1 tsp.
  8. Salt – According to taste.
  9. Turmeric Powder – 1 tsp.
  10. Red Chilly Powder – 1 tsp.
  11. Garam Masala – 2 tsp.
  12. Coriander(chopped ) – 1/2 bowl.


DSC00916Step 1

Wash the fish. Take a bowl. Add the fish, chickpea flour, onions, green chilies, salt, turmeric powder, red chilly powder,ginger-garlic paste,garam masala, chopped coriander and nigella seeds to the bowl and using little water make a thick batter of it. The batter should not be thin and must be thick to be able to bind the fish properly.

Step 2

Now take a heavy bottomed kadhai and add some vegetable oil to it. Let it get hot. Now with the help of your hand drop small lumps of this fish batter into the oil and fry it crispy and till light golden in color. Take out with a slotted spoon and drain excess oil on a tissue paper.

Our delicious Fish Pakoras are ready. Serve them while still hot with mustard sauce, desi garlic chutney, yogurt and mint dip or any such dip of your choice.

Friends do try the recipe at home. Share your comments and feedback. Have a great week. Till then bye and see u again.