Potato chops with jaggery tea.


  1. Potato – 4
  2. Onion(big) – 1
  3. Green Chillies – 2
  4. Red Chilly Powder -1 tsp.
  5. Home-made Garam Masala – 1 tsp.
  6. Eggs -5.
  7. Black Pepper Powder – 1 tsp.
  8. Salt – According to taste.
  9. Coriander – For Garnishing.


Step 1 – Wash, pressure cook and mash the potatoes using a masher.Cut onions and green chillies finely.

Step 2 –  Mix salt, red chilly powder, garam masala,onions,green chillies and freshly chopped coriander in the potato batter.To make the egg wash add salt and black pepper powder to the eggs and whisk them well.

Step 3 -Now heat vegetable oil in a wok.When it is hot take some portion of the potato batter on your palm make a small flat round of it on your palm and dip it in the egg wash and drop it in the oil.  Fry them till reddish on both sides in colour and blot them well on a tissue paper.

Step 4– Serve them with schezuan sauce, or simply tomato and green chilly  ketchup. Our potato chops are ready thus.

Do try this recipe at home. Share your comments and feedback. Have a great week friends. Till them healthy cooking, happy living!

                               Jaggery Tea.


  1. Water -2 cups.
  2. Jaggery -1 cup.
  3. Tea(leaf and finings combined)-3 tbsp.
  4. Bay leaf -2
  5. Milk -1 cup.


Step 1 – Take water in a saucepan, add two bay leaves and bring it to a boil.

Step 2 -When two boils come in the water add the given amounts of jaggery  along with tea and let it boil for three more minutes.

Step 3 – Now we will see that the tea has changed color and become a shade darker. Switch the gas off and cover it with a lid.

Step 4 – Now warm the tea, add some milk to it according to your choice. Discard the bay leaf along with the tea residue. Enjoy it with your favourite cookies or muffins.

Our sweet and hot jaggery tea is ready to be enjoyed thoroughly.

Do try this recipe at home. Share your comments and feedback. Have a great week friends. Till then, healthy cooking, happy living!


Boondi Kheer.

An exotic dessert made from sweet boondis in creamy milk with nuts which is awesome to taste and enjoyable to make.


  1. Boondi -250 gms.
  2. Milk – 1 kg.
  3. Nuts – Cashew,Raisin,Almond,Pistachio,Walnut.
  4. Sugar – 1 cup.
  5. Cardamom Powder – 1/2 tsp.

For making the boondiya:-

  1. Besan or Gram Flour – 250 gms.
  2. Water – 1 cup.
  3. Sugar – 50 gms.
  4. Baking Powder – 1/2 tsp.
  5. Vegetable oil – For frying.


Step 1 – To make the boondiya  take a bowl and add fresh gram flour or besan to it. Now we will add water so that a batter of dropping consistency is formed. The batter must not be too thin or too thick, just right so that it can drop out of the perforated ladle to make the boondis.

Step 2 – Next add the given amount of sugar to it and mix it well.

Step 3 – Heat vegetable oil in a deep bottomed vessel and when it gets quite hot pour the batter a little at a time over the perforated ladle so that small pearls of the besan batter fall in the oil from the ladle.

Step 4 – Let the boondiya get a little reddish and then scoop it out from the vessel so that they don’t get burnt.

Step 5 – Now to make the sugar syrup,take some water in a vessel .When it boils add some sugar to it. Let it boil for some time till it gets thickened. Mix the boondiya in this sugar syrup or chashni and then sieve it out and keep it aside.

Step 6 – The boondiyas are just ready. Let it cool.

Step 7 -Take a heavy bottomed karahi and add one litre milk to it. Add 1/2 tsp of cardamom powder to it. Let it boil on medium flame.

Step 8-When the milk gets thickened and becomes half of the original quantity add sugar into it. Let it cool. After getting cooled whip it up in a mixer-grinder. It will get a creamy texture. Now add the boondiyas to it along with dry nuts like cashews, raisins, almonds, walnuts and pistachios. You can also add some kewra or rose essence if you want to but it is optional.

Refrigerate this dish and enjoy it with you regular platter. It sure will delight you.

Do try this recipe at home. Share your comments and feedback. Have a great week friends. Till then healthy cooking, happy living!




Two-in-one Chapati.

Ingredients:-1.Whole Wheat Flour (to make two chapatis)- 2 cups.

2. Vegetable oil – 1 tsp.

3.Water -As required.


dsc00397Step 1 – To make the two-in-one chapati, make a pliable dough by kneading whole wheat flour, oil and  water. Next make two small balls with the dough.

dsc00398Step 2 – Now rub one side of one ball with vegetable oil and stick the other ball onto it. Now flatten it out on a chakai which is an Indian kitchen utensil made of stone or wood on which the dough is flattened using a rolling pin.

dsc00400Step 3 – Next  bake the chapati on an iron griddle and let it cool for five minutes.

dsc00416Step 4 -When the chapati cools, separate  the second chapati from the first which remains stuck to the first by pulling it apart. It opens up very easily and we get two chapatis after process of only one. So it saves our time and effort. It’s a creative way to make two chapatis at a time.

Our two-in-one chapatis are ready. Team it up with any vegetable curry of your choice.

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

Turnip, Dry Green Peas and Garbanzo Beans Curry.

A simple curry recipe using turnip, peas and garbanzo beans. A good one to beat the chills when served hot.


  1. Turnip -300 gms.
  2. Dry Green Peas – 200 gms.
  3. Garbanzo Beans or Kabuli Chana- 50 gms.
  4. Onions(finely chopped) – 1
  5. Ginger-garlic paste – 1/2 tsp.
  6. Turmeric powder -1/2 tsp.
  7. Red Chilly Powder – 1/2 tsp.
  8. Cashew and poppy seed paste- 1 tsp.
  9. Cumin powder – 1 tsp. – 1 tbsp.
  10. Tomato puree – 1 tbsp.
  11. Dry Fenugreek Leaves or Kasuri Methi – 1 tsp.
  12. Garam Masala – 1/2 tsp.
  13. Salt – According to taste.
  14. Vegetable oil – 2 tbsp.

For Garnishing—Fresh Cream – 1 tbsp.

Freshly chopped coriander – A handful.


Step 1 – Wash, scrape and cut the turnips into cubes. Pressure cook till done but not mushy. Wash and soak the garbanzo beans and dry green peas overnight and pressure cook them the next day till done.

Step 2 – Take a wok, add 2 tbsp of vegetable oil , 1/2 tsp of cumin and dry fenugreek leaves or kasuri methi .When they crackle add finely chopped onions into it and fry them for two-three minutes.

Step 3 – Now to the given wok add the  ginger-garlic paste,  cumin powder, salt, red chilly powder, turmeric powder, the tomato puree and fry all this  for two minutes.

Step 4 – Now add the ground cashew and poppy seed paste and garam masala and fry again. When the masala starts leaving the edges of the wok  add the boiled turnip, dry green peas and garbanzo beans and water to make a gravy of moderate consistency.

Step 5 -Let it simmer for five minutes and then switch off the gas. Garnish with fresh cream and chopped coriander.Serve hot.

Our delicious turnip, pea and beans curry is ready to be enjoyed. It is best  served with main course.

I hope you all will like and try making it at home. Share your comments and feed backs. Have a great week everyone and if possible make this curry at home to add to the fun. Till then healthy cooking, happy living!

dsc00409Raw Papaya Salad.


  1. Raw Papaya – 1
  2. Salt -According to taste.
  3. Black Pepper – A pinch.
  4. Lemon juice -2 tbsp.
  5. Chaat Masala – A pinch.


Step 1 – Wash, scrape and cut the raw papaya into thin strips.

Step 2 -Take a bowl, add the papaya to it. Now add salt, black pepper, lemon juice and chaat masala to it and mix it well.

Step 3 – Refrigerate for one hour. Serve chilled.

Our papaya salad is ready. Enjoy it with main course.

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

Fruit raita with Flax seed.


  1. Yoghurt – 300 gms.
  2. Fruits(chopped)like Mango, Apple, Banana,Custard Apple, pineapple, Ripe Papaya, Pear, Guava, etc – 1 big bowl.
  3. Salt -A pinch.
  4. Rock Salt – A pinch.
  5. Red Chilly Powder – 1/2 tsp.
  6. Roasted and Powdered Cumin-1/2 tsp.
  7. Roasted and powdered Flax(which also has some whole coriander and dry red chilly)- 1 tbsp.
  8. Honey – According to taste.


Step 1– Take the yoghurt in a bowl. Add the chopped fruits, both kinds of salts,  red chilly powder, the roasted cumin, the roasted flax and mix everything well. Add some honey. Refrigerate it. Serve chilled.

Our flax seed fruit raita is ready. It can be served with main course and works as a good appetiser.

Notes –1.Use fresh and thick yoghurt for better results.

2.You can use any kind of fruits of your choice.You can also add cherries, blue berries etc to it.

3.To make the roasted flax powder, firstly we need to take some whole flax seed, some whole coriander, and one or two dry red chillies and roast them and then grind them finely.


Do try this recipe at home. Share your comments and feedback and get doubts clarified. I hope you all will like this recipe as it is so easy, tasty and healthy and so much an integral part of everyone’s diet. It works as an appetiser too. Have a great week everyone. Till then healthy cooking, happy living!

Malpuas with Broad Beans Pickle.

A hot favourite of Indians during festivals like Holi which sure is a delicacy worth dying for.


  1. Refined Flour or Maida- 500 gms.
  2. Milk -2 1/2 cups.
  3. Sugar -1/2 cup or sugar free.
  4. Ripe Bananas -2
  5. Raisins – 1 tbsp.
  6. Dry Coconut Flakes or khopra (grated)- 1 tsp.
  7. Cardamom Powder – 1 tsp.
  8. Vegetable Oil – To deep fry.


Step 1 – Take a bowl. Add the given amount of refined flour into it. Now add milk, sugar, ripe bananas, raisins and cardamom powder and mix everything well. It will form a batter.

Step 2 – Now heat oil in a heavy bottom vessel and when it gets hot using a ladle drop some of the batter into the oil and spread it on all sides to form a small circle. Fry it up well till both sides are browned.

Step 3 – Take out the malpuas and drain them on a tissue paper. Serve hot or cold with broad beans pickle, or potato curry. It will last for ten days in winter. No need to refrigerate.

Do try this recipe at home. It is a speciality of Indian households in holi and is super crunchy, and tasty and sure to win hearts. Share your comments and feedback and get doubts cleared. Have a great weekend friends. Till then healthy cooking,happy living!

                            Broad Beans Pickle.


Broad Beans – 250 gms.

Turmeric powder – 1 tsp.

Asafoetida or Hing- A pinch.

Dry Mango Powder or Amchoor Powder –  1 tsp.

Yellow Mustard Powder – 1 tbsp.

Cumin Powder – 1/2 tsp.

Five Spice or paanch phoran – 1 tsp.

Mustard Oil – 1 tbsp.

Salt-According to taste.


Step 1 – Wash and cut the broad beans into halves and blanch it in a saucepan for ten minutes, but do not pressure cook it.

Step 2 -Drain the water and keep the broad beans aside.

Step 3 – Now take a wok and add mustard oil, five spice or paanchphoran  along with a pinch of asafoetida.

Step 4 – When it crackles add  broad beans, turmeric powder, salt, cumin powder, dry mango powder, mustard powder, red chilly powder and saute it for two minutes.Switch off the gas.

Step 5 – The broad beans pickle is ready to be served. It can be best had with malpuas, kachoris or any dish of your liking.

Do try this recipe at home. Share your comments and feedback and clear doubts if there are any. Have a great weekend everyone. Till then healthy cooking,happy living!



Green Peas and Potato Curry.

Hello friends, welcome again to Abha’s Kitchen. Winter is around the corner and has already peeped in. In this season we can find lots of fresh snow peas which can be combined with any vegetable to add that extra taste and freshness to our regular food items.Today we will make a curry of grated green peas with potato which will really get you interested. So, let’s start—


  1. Green Peas – 300 gms.
  2. Potato(big) – 1.
  3. Onion – 1.
  4. Asafoetida or Hing – A pinch.
  5. Cumin(whole) – 1/2 tsp.
  6. Bay Leaf – 1.
  7. Tomato Puree – 2 tbsp.
  8. Cumin Powder -1 tsp.
  9. Grated Coconut – 2 tsp.
  10. Red Chilly Powder – 1/2 tsp.
  11. Salt – According to taste.
  12. Turmeric Powder – 1/2 tsp.
  13. Garam Masala(home made) -1 tsp.
  14. Vegetable Oil – 2 tbsp.
  15. Fresh Chopped Coriander – A handful.


Step 1 – Wash and cut potato in cubes. Shallow fry it till browned.

Step 2 -Take the green peas in a bowl and grind it in a grinder to get a very coarse mixture.Grind the onion to a paste.

Step 3 – Now heat a cooking pan. Add some vegetable oil to it. Also add some cumin, bay leaf and asafoetida or hing to it. When it crackles add the ground onion paste and saute till the paste turns dark pinkish. Now add salt, turmeric powder, red chilly powder, cumin powder, grated coconut and tomato puree and saute this masala for five minutes.

Step 4 – After the masalas get cooked leaving behind their rawness add the coarsely grated green peas and potato and add adequate amount of water to make a gravy. Also add some garam masala and let it cook on a medium flame for ten minutes.

Step 5 – Now switch off the gas and garnish it with fresh chopped coriander. Our green pea curry is ready. Serve it hot. It can be had best with rice.

Do try this recipe at home. Share your comments and feedback and get your queries resolved. Have a great week everyone. Till then healthy cooking, happy living!