Thursday, December 31, 2009

Pad Thai Noodles

Chitra Pal Authentic Pad Thai Noodles

These quick and easy Pad Thai noodles are a spicy mix of prawns / shrimps, peanuts and garlic. Ready in just 25 minutes, you can whip this simple Thai recipe up and look like a pro!


1. 175g or 8oz. cooked flat rice noodles in water

2. 31/2 tbsp of any kind of oil

3. 12 large raw prawns/shrimp, peeled and deveined, with tail shells left on

4. 2 sliced garlic cloves

5. ½ tsp. of dry red chili or 1 tsp of green chili paste

6. 2 medium beaten eggs without yolk

7. 3 tbsp Thai fish sauce

8. Juice of 1 lime and zest of same lemon

9. 1 tbsp Tamarind / Imli paste mixed with 3 tbsp water Optional: 2 Tbsp tomato ketchup

10. 1 tbsp light sugar or brown sugar

11. 4 tbsp roasted peanuts

12. 1 cup snow peas

13. 1 cup fresh coriander, roughly chopped

14. 6 spring onions, sliced diagonally

15. 50g beansprouts


1. Cook the noodles according to the pack instructions. Drain and toss with 1/2 tablespoon oil with ½ teaspoon of white vinegar so that noodles do not stick.

2. Make the sauce to add into noodles afterwards. Mix Fish sauce, lime juice, sugar, tamarind paste without water.

3. Now take a large deep frying pan or wok / kadiye with the rest of the oil.

4. Add the prawns and stir-fry for one to two minutes or until they turn pink brown but do not overcook them. Add the garlic and chili paste or dried chili and cook for a further 30 seconds.

5. Pour in the beaten white of eggs and stir-fry until they look scrambled.

6. Now add Spring onions and snow peas.

7. Turn the heat to low and add the noodles and stir them with tongs now till they turn little brown fry color on them now.

8. Add the sauce and toss together for 1-2 minutes until the noodles are cooked and coated with sauce color

9. Now serve them in individual bowls or plates with roasted peanuts, spring onions and bean sprouts.

10. Enjoy the authentic pad Thai and get your children in kitchen by helping you cutting spring onions and garnishing them on top after the noodles have been cooked.

Happy New Year enjoy :)


Friday, December 25, 2009

Walnut Coffee Biscotti with Orange Chocolate drizzled

Chitra Pal Walnut Coffee Biscotti


1. 1 cup of chopped walnuts

2. 1 ½ cup of All purpose flour/Maida

3. 1 tbsp. of coffee

4. ¼ cup of melted Unsalted Butter

5. 1 cup of Sugar

6. 1 tsp. of Vanilla essence

7. ½ tsp of Baking Soda

8. 2 Eggs without yolk beaten

9. 2 tsp of flour

10. 2 cups of Chocolate melted

11. 2 cups of orange juice

12. 2 tbsp of orange zest

13. 2 tsp. of orange essence


1. Mix Flour, Baking Soda and Sugar in one bowl with fork.

2. Add 1 tsp of Vanilla in melted butter. Mix Vanilla essence in Butter slowly and keep stirring until whole mixture is smooth.

3. Beat the Egg white and slowly add sugar, 1 tsp. of orange essence and 1 tbsp of orange zest till it turns little foamy.

4. Preheat the Oven at 300 degrees for 10 minutes.

5. Mix all wet ingredients in dry ingredients slowly one by one and stir it continuously.

6. Now add walnuts.

7. After they are mixed the ingredients will be turn it dough, if it is sticky add little dry flour.

8. Now form the dough into two vertical loaves and place on Cookie sheet or parchment paper or greased foil paper.

Chitra Pal Coffee Biscotti Preparation

9. Bake it until it is golden brown for 20 - 30 minutes.

10. After it is baked take out and let it cool down for 5 minutes.

11. Now cut the loaves into diagonal pieces and bake for another 5 minutes.

12. Melt Chocolate in microwave or melt it on stove top. For Stove melting:-Boil 3 cup of water and keep another bowl on top of it with chocolate cubes to melt.

13. When Chocolate is melted add 2 cups of orange juice and 1 tbsp of orange zest and 1 tsp of orange essence.

14. Take out the biscotti’s and drizzle the chocolate with spoon.

Chitra Pal Walnut Coffee Biscotti with Chocolate Ganche

15. Cool down and serve with Milk, Coffee or Chocolate milk.

You will forget the store bought Biscotti and it will be everyone’s favorite.

Merry XMAS and Happy Holidays


Friday, December 18, 2009

Bhandarewale Aloo ki Sabzi

Chitra Pal Bhandarewale wale Aloo ki Sabzi


1. 4 boiled potatoes / aloo

2. 1 cup of well beaten curd / dahi

3. ½ tbsp of ajwain /caraway, carom seeds

4. ½ tbsp of zeera / cumin

5. Salt to taste

6. ½ tbsp of turmeric powder

7. ½ tbsp of red chili powder

8. 2 green chilies

9. ½ tbsp of turmeric powder

10. ½ tbsp of ginger minced

11. 3 diced tomatoes


1. Boil 4 Aloo / Potatoes and keep it aside.

2. In a non stick pan add ajwain, zeera seeds and let them splutter and little dark not burnt.

3. Add Ginger and green chilies minced finely.

4. Now add turmeric powder, amchoor powder, salt, red chili powder.

5. When they are mixed together add 3 diced in cubes tomatoes.

6. Cover the pan for 3-5 minutes till the tomatoes are really soft and the mixture turns to red color and oil leaves at end of pan.

7. Add aloo in it and 3 cups of water and let it cook for 5-10 minutes.

8. Mash aloo little bit and add curd let it cook for 2-5 minutes.

9. Serve hot with puri's


Friday, December 11, 2009

Bharwa Karele / Bitter Melon or Bitter Gourd

Chitra Pal Bharwa Karele


1. 5 Karele / Bitter melons peeled and rubbed with salt

2. 2 medium onions thinly sliced

3. 2 small onions grinded with 2 green chilies

4. 1 tbsp. of sauf powder

5. Salt to taste

6. 1 tsp. of turmeric powder

7. Red chili powder to taste

8. 1tsp of amchoor powder

9. 1 tsp of anar dana powder


1. Sauté grinded onions in 2 tbsp. of oil in non stick pan

2. When onions turn to golden brown color add salt and all dry spices.

3. Cook for 5-6 minutes and keep aside to cool down.

4. Cut the karele in middle and take out the seeds.

5. Now fill them with the onions masala which is cool down now.

6. After filling them tie those with kitchen thread so that masala does not fall apart from them while frying.s

7. Take a flat non stick pan and add 4 tbsp of oil.

8. Put them one by one and turn them until they turn golden brown from all sides.

9. Now take out the karele and keep them aside and fry thinly sliced onions in the same pan.

10. Fry them with litte salt and amchoor powder and turmeric powder.

11. Now add the karele back in the pan and cook with the onions for five minutes.

12. Serve hot with paranthas.


Friday, December 4, 2009

Chane ki Daal ki Kichdi

Chitra Pal Chane ki Daal ki Kichdi


1. Two cups of Rice soaked for 15 minutes

2. 1 cup of chana daal soaked in water for 20 minutes at least

3. 2 Long / Cloves

4. 2 Tej Patta

5. 1 Big Cardamom/ Badi Elaichi

6. 1 tbsp of thinly sliced ginger

7. 3 thinly sliced green chilies

8. Salt and red chili powder to taste

9. Oil


1. In a non stick deep dish pan or kadhai add 3 tbsp of oil.

2. Add tej pata, ginger, cardamom, cloves and green chilies

3. Now add rice and daal together without water.

4. Add Salt and red chili powder and stir for 3 minutes.

5. Now add 2 glass of water.

6. Let the kichdi cook for 15 minutes or until kichdi is left without water.

7. Serve hot with cool dahi ka raita.


Tuesday, November 24, 2009

Chicken Noodle Soup

Chitra Pal Chicken Noodles Soup


1. 2 chicken breasts chopped into cubes without fat skin

2. Two chicken legs with bone without fat skin

3. 3 celery chopped in bite size

4. 2-3 garlic cloves

5. 2 small whole white/yellow onion

6. 3 cups of carrots chopped

7. Salt to taste

8. Oil

9. 3 cups of egg noodles cooked in 3 cups of salted water

10. 2 packs of low sodium Chicken Stock and 2 cups of water

11. 1 tsp of basil powder and white and black pepper for garnishing


1. Heat 2 tbsp of deep dish non stick pan or Dutch oven pan

2. Now add Celery and Carrots

3. When they turn golden brown add chicken breasts and chicken legs

4. Allow to cook for few minutes and now add chicken stock and water.

5. Add whole onions without skin and garlic cloves.

6. Cook the soup for 30 minutes or more.

7. Take out the onion and garlic cloves and chicken legs.

8. Now separate the chicken from bones and put the chicken back in the soup.

9. Add the cooked noodles into the soup too and let it cook on low heat for 3 minutes.

10. Now garnish with black and white pepper and basil.

11. Serve hot chicken soup with garlic bread and some fresh salad.

Celery : This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Riboflavin, Vitamin B6, Pantothenic Acid, Calcium, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium and Manganese.


It is also a good source of Vitamin C, Vitamin B6, Folate, Pantothenic Acid, Iron, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin K and Manganese.


Wednesday, November 18, 2009

Punjabi Tandoori Lobiya

Chitra Pal Lobiya


1. 2 cups of lobiya / raungi / black eyed peas boiled

2. 2 medium onions grated

3. 1 tbsp minced ginger

4. 1 tsp of turmeric powder

5. Salt to taste

6. 1 tsp red chili powder

7. 1 tsp of coriander powder

8. 1 ½ cup of tomato puree

9. Small onion cut in rings for garnish

10. 1 cup of water


1. In a non stick deep pan add 2 tbsp of oil.

2. Keep the heat on medium.

3. Now add onions and ginger.

4. When they turn golden brown add turmeric powder, coriander & red chili powder and salt.

5. When the masala are cooked or after 1 – 2 minutes add tomato puree.

6. Now cook it for 2-3 minutes.

7. Add lobiya and stir so that everything is mixed well.

8. Now add water and let it cook for 10 minutes.

9. Serve in bowl with onion rings garnished on top.

10. Serve hot with paratha’s or roti or rice.


Wednesday, November 11, 2009

Aloo Chaat

Chitra Pal Aloo Chaat


1. 4 Boiled Potatoes

2. 2 diced tomato without seeds

3. 1 small diced onion

4. 1 cucumber without seeds diced

5. 3 tbsp of lemon juice

6. Oil

7. Salt and Red chili powder to taste


1. In a non stick flat skillet or grill pan add little oil and heat it.

2. Now add diced potatoes in grill pan and let it little brown

3. When all the sides are cooked and turned in golden brown color remove it from pan.

4. Now sprinkle salt and pepper on them and transfer in serving dish.

5. Add diced tomatoes, cucumber and onions on them.

6. Garnish with lemon juice and mix it well with spoons

7. Your aloo chaat is ready; it is very quick snack in rainy season.


Wednesday, November 4, 2009


Chitra Pal Firni


1. Rice 1 liter

2. Milk ½ liter

3. Sugar 1 cup

4. Rose water 3 tbsp.

5. Few nuts


1. Soak rice in water till fairly soft.

2. Grind it to paste.

3. Boil milk, pour in the rice paste and cook on slow fire till it thickens.

4. Add sugar and cook for a few minutes, cool for some time.

5. Add rose water and garnish with finely shredded nuts.

Served chilled


Thursday, October 29, 2009

Punjabi Dahi Vada

Chitra Pal Punjabi Dahi Vada


1. Urad Dal – 60 g

2. Curd 200 gms

3. Oil to fry

4. 2 small diced Green chilies

5. Onion -1/2 small

6. Chili powder, Salt, pepper powder and garam masala to taste

7. Ginger ½ tsp.


1. Soak the daal overnight, and grind it fine.

2. Beat it until foamy and light.

3. Add chopped onion, green chilies, garam masal, ginger and salt. Mix well and allow it to stand for ten minutes.

4. Spread a piece of wet muslin over a bowl and make vada over it.

5. Fry them in hot oil till golden brown.

6. Put them in slated hot water. Squeeze out the water and keep them ready.

7. Beat the curd till smooth. Add Salt and pepper to it.

8. Soak vadas in curds and decorate according to taste.


Wednesday, October 21, 2009

Mattar Parantha

Chitra Pal Mattar Parantha


1. 2 cups of mattar

2. Salt to taste

3. 2 cup soft flour

4. Water for making dough

5. Red chili powder to taste

6. 1 tbsp of roasted cumin seeds

7. Some dry flour for making paranthas

8. Oil


1. Mix cumin seeds, peas and dry flour.

2. Add Salt and red chili powder.

3. Make the dough by adding some water.

4. Divide the dough into individual balls.

5. Oil the non stick pan or tawa on medium low heat.

6. Roll the dough balls in a circle by dipping into dry flour time to time.

7. Spread ½ tsp. of oil on the circle. Now fold into the shape of triangle and start making with belan into large triangle

8. Slide the paranthas onto the tawa. When it is cooked one side flip on the other side.

9. Oil the other side and cook till it is light borwn.

10. Serve hot with achaar or dahi ka raita.


Wednesday, October 14, 2009

Spicy Kathal ki Sabzi

Chitra Pal Spicy Kathal ki Sabzi


1. Cut Kathal / Jackfruit in small bite size pieces around 2 cups.

2. 1 ½ onion chopped in chopper

3. 1 tsp. of Garlic minced

4. 3 tbsp. of Oil

5. Salt to taste

6. 1tsp of Turmeric powder

7. ½ tbsp of red chili powder

8. 1 ½ cup of tomato puree

9. 3 tbsp of tomato ketchup

10. 1 red chili raw

11. 2 tejpata / Bay leaves

12. 2 tsp of sugar


Tip: - If you cut the jackfruit at home wear gloves or oil your hands as your hands might go itchy after cutting.

1. In a non stick pan add oil

2. Add red chili, garlic and bay leaves

3. When the aroma of garlic is infused into it and onions.

4. When the mixture turns light brown add jackfruit.

5. Fry them in the same pan with the onions salt, turmeric and red chili powder and sugar.

6. It will take 5-8 minutes; you can add dry spices to it.

7. Now add tomato puree and ketchup. Let it cook for 2-3 minutes.

8. Now add 1 cup of water and let it cook for 10 minutes.

9. It is ready serve to everyone with roti or steamed rice.


Tuesday, October 6, 2009

Daal Cutlets



1. 1 cup Masoor daal or Chana daal

2. ½ onion chopped in small pieces

3. ½ tsp of red chili powder

4. Salt to taste

5. Haldi a pinch

6. 1 green chili chopped

7. 1 tbsp of green dhania/cilantro chopped

8. ½ tbsp of lemon juice

9. 1 egg white

10. 1 cup of dry bread crumbs to coat

11. Oil to fry


1. Boil the daal till soft and dry. Grind it well and keep it aside in mixing bowl.

2. Add chopped dhania, onions, green chilies, salt and red chili powder.

3. Add lemon juice and mix it well.

4. Form them in balls and then in desired cutlets shapes or cut them with help of cookie cutter.

5. Dip each cutlet in egg and then roll them in bread crumbs sheet or tray. Set them aside for 5 minutes to set the bread crumbs.

6. Now deep fry them and serve hot with tea or coffee.

You can make them ahead of time and freeze them in air tight container and fry later.


Wednesday, September 30, 2009

Khatte Chole Chaat

Chitra Pal Khatte Chole Chaat

Easy and quick khatte chaat


1. 2 cups of Boiled Kale Chole

2. 1 small onions chopped

3. 1 chopped tomato without seeds

4. 3 tbsp of lemon juice

5. 1 chopped green chilies

6. Salt to taste

7. ½ tsp of red chili powder

8. ½ tsp of chaat masala


1. Drain boiled chana in a separate dry bowl

2. Mix tomato and onions and green chilies.

3. Toss with tongs and mix salt and red chili powder.

4. When you are ready to eat add lemon juice and chaat masala.

5. Serve in individuals dishes.


Wednesday, September 23, 2009

Low Fat Egg Parantha

Chitra Pal Egg Parantha


1. 6 Egg Whites in individuals bowls

2. 1 small onion chopped very finely

3. 1 tbsp of green chilies

4. Salt to taste

5. ½ tsp of red chili powder

6. 1 tbsp of chopped dhaniya / cilantro

7. Wheat dough for 6 parnathas

8. Some dry wheat flour (1 cup)

9. Oil


1. Make a small ball of each parantha and make it as a triangle. To make the triangle first flatten the balls then brush oil on it. Fold it lengthwise and then brush oil on the surface again. Sprinkle very light flour with fingers and then again fold it diagonally. It will shape in triangle. Keep on making that triangle bigger. Use dry flour so that it does not stick with the surface. Oiling the parantha before while making a triangle helped us to slide the butter knife in it.

2. Before putting on non stick tava or flat pan lightly oil the pan. Heat the non stick tava on medium heat before putting the parantha. Use a non stick pan for this otherwise egg mixture will fall off easily.

3. While it is half cooked both sides. Mix one egg white with some onions, green chilies, dhaniya, salt and red chili powder.

4. When the parntaha is half cooked with light brown spots take it out from the pan and keep it on tray. Make all the 6 parantha’s like that.

5. Now comes the creative part. Slide down the butter knife inside the parantha so that egg mixture can be filled inside the parntha and let it cool for two minutes. Do it very carefully parantha does not break up. Fill the mixture on one parantha with the help of spoon and cook it one side till it cooks fully. Now cook on other side and turn it carefully so that egg mixture does not fall out. Egg will be fully cooked in some time and now remove it from heat. Do this with every parantha.

6. Serve hot to your family, they will forget market hawkers stuff and will be fan of your cooking.

7. It looks complicated but it is very easy when you get it right. You will get use to it in no time.


Thursday, September 17, 2009


 Chitra Pal Tiramasu Cake

It is one of the most popular Italian cakes. It is made of Savoiardi (otherwise known as lady finger biscuits) dipped in espresso or strong coffee and layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa. Tiramisu has become one of the most popular desserts served in restaurants of all types, not just Italian restaurants. The recipe has been adapted into cakes, puddings, and other varieties of dessert.


1. 6 egg yolks

2. 3 tablespoons sugar

3. 1 pound mascarpone cheese

4. 1 1/2 cups strong espresso, cooled

5. 2 teaspoons dark rum

6. 24 packaged ladyfingers

7. 4 small circular cake molds

8. 1 plastic wrap

9. ½ tsp of butter to grease the pan

10. Shavings of semi sweet chocolate

11. Store bought golden cake bottom ( can buy from any store in party section or bakery/cake section)

For Garnishing

1. ½ cup coco powder

2. One chocolate covered biscuit/cookie (any different shape like a regular cookie).

3. Whipped cream

4. One chocolate M&M.


1. Take cake molds (for individual) and the plastic wrap inside to outside; so that when Tiramisu can be take out from the cake pan after it easily.

2. Place golden cake bottom to give support to cake.

3. Grease inside of the pan with very little butter.

4. Cover it with some shaved semi sweet chocolate and cover it with lid shake well so that chocolate sticks inside of the pan.

5. Keep it in freezer for at least 1 hour so that chocolate sticks to the pan.

6. In a large bowl beat egg yolks and sugar until thick and pale, about 5 minutes with electric mixer with whisk attachment.

7. Now add mascarpone cheese and beat until smooth paste.

8. Add 1 tablespoon of espresso and mix until combined.

9. In a small shallow dish, add remaining espresso and rum mix well.

10. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart.

11. Place the soaked ladyfinger on the bottom of each cake pan. Fit them in bottom very well.

12. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.

13. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

14. Cover tiramisu with plastic wrap and refrigerate for at least 5-8 hours.

15. Now before serving take them out of the fridge with the help of golden cake support below and place it carefully in the some plate.

16. Sprinkle coco powder on the top with the help of strainer.

17. Garnish with whipped cream, cookie on top and M&M on the top.

18. Now slide it carefully on the serving tray.

Take out the Tiramisu only when your guests arrive, keep it in fridge till then. I made this for a party of 10 people and they all shared one each for 2-4 per person


Friday, September 11, 2009

Bhe (Kamal Kakdi) ki Sabzi

Chitra Pal Bhe ki Sabzi


1. ½ kg of fresh peeled and diced bhe/ kamal kakdi/lotus root or one frozen packet already diced and peeled ( If it is fresh wash it thoroughly under tap water as these roots are full of mud even inside of it)

2. 1 medium chopped finely in chopper

3. 1 cup of tomato sauce or puree

4. ½ tbsp of ginger

5. ½ tsp. of garlic minced (optional)

6. ½ tbsp. of green chili minced

7. Salt to Taste

8. ½ tbsp. of turmeric powder

9. ½ tbsp of red chili powder

10. ½ tbsp of coriander/dhaniya powder

11. ½ tsp. of amchoor powder

12. ½ tsp. of garam masala

13. Oil


1. In a pressure cooker add 3 tbsp of oil.

2. Add onions, ginger garlic paste and green chili.

3. Let it cook till they caramelized

4. Now add all the dry spices.

5. When the spices seem to be cooked add tomato sauce.

6. Stir it and cook till it starts leaving oil on sides.

7. Add Bhe / Kamal Kakdi

8. Add 1 cup of water and close the lid.

9. After 2-3 whistles it will be cooked.

10. Serve with steamed rice or Roti / Chapatti

Sunday, September 6, 2009

Quick and Easy Cole Slaw Stir fry with Peanuts

Chitra Pal Quick and Easy Cole Slaw Stir fry with Peanuts


1. 1 small bag of Broccoli Cole Slaw

2. 2 tbsp. of low sodium of soy sauce

3. 2 tbsp. of Orange juice

4. ½ cup of chopped onion vertically

5. ½ tsp of garlic minced (optional)

6. 2 tsp of red hot sauce.

7. 2 tsp of sesame seeds

8. 1 cup of toasted or roasted peanuts without salt

9. 1 tbsp of olive oil


1. Heat the wok or non stick pan put oil

2. Now add onions let them turn to light brown.

3. Add Garlic to it and then let garlic infused it flavor in pan.

4. Now add all the Cole Slaw and keep on stirring with tongs so that it’s light sautéed / fried all over.

5. When it is thoroughly cooked add soy sauce, orange juice. Stir it till is coated with the juice and soy sauce.

6. Take it out of heat and add red hot sauce.

7. Plate it on the serving plate and garnish with roasted peanuts and some sesame seeds .

8. Enjoy warm salad with a twist, after this you will not only be full but also you will not be guilty of eating any extra calories in regular salads. This Salad is purely full of fiber and high nutritional value as it has very very less fat.


Tuesday, September 1, 2009

Thai Green Chicken Curry

Chitra Pal Thai Chicken Curry


1. 4 chicken thigh or breast without fat thinly sliced

2. 200 gms Chopped green beans into thin vertical strips

3. 1 can of coconut milk unsweetened

Green Curry Paste:

1. 3 small fresh green chillies, chopped

2. 2 cloves garlic, chopped

3. 3 spring onions, chopped

4. 1/4 cup chopped fresh lemon grass

5. 1/4 cup chopped fresh coriander leaves

6. 2 tbsp oil

7. 1 tsp of fresh lime juice

8. 2 tbsp water

9. 1 tsp Asian fish sauce

10. 1/2 tsp ground cumin

11. 1/4 tsp ground turmeric

12. 3 scallions, white and green parts thinly sliced separately for garnishing


1. Prepare the green curry paste. Blend all ingredients into blender for smooth green curry paste.

2. Heat oil in a wok or non stick pan.

3. Add the green curry paste in pan or wok, keep on stirring for about 2-3 minutes until it is you can smell the spices and herbs.

4. Add the chicken and let it cook into the paste for 3 minutes.

5. Now add beans to the pan and cook, keep on stirring in between and cook it with a lid close.

6. Add the coconut milk now, stir in and simmer until broth or paste slightly thickens.

7. Enjoy hot with steamed rice.


Jamming Cookies

1. 10 Chocolate Chip cookies or any kind
2. 3 tbsp of fruit jam or marmalade
3. 1 cup of whipped cream

1. Spread Jam or Marmelade on one side of 5 cookies inside portion
2. On the other cookie spread cool whip or any kind of whip cream
3. Instant snack for kids is ready. Now serve them to all hungry kids and their friends who came for stay over.

Tuesday, August 25, 2009

Punjabi Samosa

For Crust:-
1. Maida / All purpose Flour – 60 g
2. Salt a pinch
3. 2 tbsp Ghee
4. Water to make dough
5. 2 teaspoon Mustard seeds
6. ¼ teaspoon jeera / cumin seeds

For Stuffing:-
1. 2 medium boiled potatoes
2. ½ cup peas
3. ¼ teaspoon haldi/turmeric powder
4. Salt to taste
5. 1 teaspoon ghee
6. 1 chopped green chili
7. 2 tbsp of cashew nuts / kaju and kish mish / raisins
8. Oil to fry
1. Sieve maida and mix salt and ghee into it.
2. Make stiff dough by adding water, cover with damp cloth and keep aside.
3. Cut the boiled potatoes in bite size pieces or mash as desired.
4. Heat little oil in non stick pan and add onions to it. When the onions turn golden brown add peas and potatoes and dry spices/masala. Switch off the heat and let it cool.
5. Now add cashew nuts and raisins to it and mix well.
6. Make walnut size balls of the dough. Roll them out thinly cut into halves. Make cone shapes and fill 1 tbsp of stuffing in each.
7. Seal the edges carefully and keep them aside till the oil is ready to fry.
8. Fry in hot till golden brown.
9. Let them cool for 5 minutes and serve with tomato chutney or mint chutney.

You can also make this with minced meat or chicken.

Tuesday, August 18, 2009

Karonde Mirch Aachaar

1. 200 gms of Karonde diced
2. 50 gms of green chili chopped
3. Salt to taste
4. 2 tbsp of oil
5. 1 tsp of turmeric powder

1. Chopped Karonde and green chili together, but before cutting them rub little sarsoon/mustard oil, otherwise your fingers will burn.
2. Heat 2 tbsp of vegetable oil
3. Now add karonde and mirch and sautéed them till crunchier and add salt and turmeric powder.
4. Serve this different kind of achaar with paranthas


Tuesday, August 11, 2009

Sabudana Kheer

Chitra Pal Sabudana Kheer


1. 1 cup of Sabudana / Pearl Tapioca

2. Sugar to taste

3. 1½ cup of fat free milk or half n half (cream)

4. ½ tsp of Cardamom Powder.

5. 2 tsp of Milk powder

6. 1 teaspoon of Vanilla essence.


1. Soak Sabudana in warm water for 1-2 hrs.

2. Heat Milk in non stick pan on medium heat and keep stirring in 3 minutes intervals.

3. When Milk is up to boil add cardamom seeds and add sugar.

4. Heat for 5 minutes and add Sabudana.

5. Turn heat to low heat and keep cooking till the mixture turned thick and turned to very light pinkish brown.

6. When it is cooked cools it down for 30 minutes and serves hot or cold after that.


Monday, August 3, 2009

Chocolate Almond Cookies

Chitra Pal Choclate Almonds Cookies


1. 1 ½ cup of Whole Wheat Flour

2. 1 cup of Almonds and Cashew nuts

3. 1 cup of Sugar

4. 1 cup of unsalted butter melted

5. ½ tsp of Baking Soda

6. 1 tsp of Vanilla essence

7. 2 Egg Whites

8. ½ cup of Canola Oil


1. Mix Flour, Baking Soda and Sugar in one bowl.

2. Mix Butter with 1 tsp of Sugar.

3. Mix Vanilla essence in egg whites slowly and keep stirring.

4. Preheat the Oven at 300 degrees for 10 minutes.

5. Mix all wet ingredients in dry ingredients slowly and stir it continuously

6. Now add Almonds and Cashew nuts.

7. After they are mixed the ingredients will be little dry still.

8. Now start adding oil slowly and keep on stirring the mixture till it is smooth.

9. Take one table Spoon and keep on adding on Cookie sheet or parchment paper or greased foil paper.

10. Now bake the cookies for 30-40 minutes or till they are golden brown at 350.

11. Take out the cookie and let it cool for at least 15 minutes and then serve.


Tuesday, July 28, 2009

Paneer Korma

· 250 gms. of cottage cheese/ paneer grate with hands in small pieces
· 2 cups of green peas (preferred fresh)
· Salt to taste
· 1 tsp. of red chili powder and turmeric powder
· Grind 2 cardamoms fresh or 1 tsp. of cardamom powder
· ½ tsp. of cumin powder
· ½ tsp. of coriander powder
· ½ tsp of garam masala powder
· 2 finely grated red onions
· 1tsp. of ginger and garlic minced
· 1 cup of tomato sauce
· ½ cup of curd (preferred non fat)

· Heat oil in non skillet pan
· Add onions and ginger, garlic mixture
· When it turns golden brown add Salt and other spices along cardamom and 1 tsp of
· Now add peas and let them cook for 3-4 minutes.
· Add tomato sauce and mix it well.
· Cook for 5 minutes and then add curd to it and let the mixture simmer for 3 minutes.
· At last add paneer to your mixture and mix it well and let it cook for 10 minutes.
· Serve hot paneer korma with parantha’s or chapatti’s or make stuffed sandwiches for
next day lunch.


Wednesday, July 22, 2009

Sugar free Fruity Jell-O Shots and Jell-O’rita

Chitra Pal Fruit Jello Shots

· Any flavor Jell-O gelatin powder-buy Sugar free packets
· ½ cup of diced black Grapes, Pineapple and Oranges (you can use any other fruit like Plums, Apple, Apricot, Strawberries or Mango)
· 1 cup boiling water
· 1 cup cold water
· Add Jell-O powder in boiling water.
· Stir constantly till the powder is dissolved completely.
· Now add one cup cold water.
For Jell-O Shots:-
· Take Ice tray and pour the mixture carefully in all boxes with 1-2 fruit pieces.
For Jell-O’rita
· Pour the mixture in champagne glasses with fruits inside
· Now refrigerate the mixture to 3-4 hrs.

Chitra Pal JelloRita
· Serve your children Jell-O shots and for adults there is Jell-O’rita.


Wednesday, July 15, 2009

All Peppery Pasta

  1. 2 cups Spiral Pasta (preferably Rainbow Color)
  2. 1 medium Onion (chopped vertically)
  3. 2 cups/one can Roasted Tomato Puree/ Paste /Sauce
  4. 2 cups of Red, Orange , Green and Yellow Bell Pepper chopped thinly and vertically
  5. 2 cloves Garlic (chopped)
  6. Salt and Pepper to taste
  7. 2 tsp. Vegetable Oil / Extra Virgin Olive Oil
  8. One finely chopped green Onion/Scallions
  9. Coriander/Cilantro
  10. Olives
  11. 1 fresh Lemon Juice
  1. Heat a large pot of water to boil for pasta for 10 minutes and add some Salt (only time to flavor the pasta)
  2. Add Pasta and turn heat to low.
  3. Heat Oil in non stick pan on Medium low heat.
  4. Add Onions. When the Onions turn light brown add Garlic.
  5. Add Bell Peppers.
  6. Add Salt and Pepper.
  7. Add Tomato Sauce and stir it well let it simmer for 3-5 mins. (Turn heat to Low and cover the pan)
  8. Drain the Pasta and toss it in the serving tray.
  9. Now toss the sauce over the top and lightly mix it.
  10. Garnish with Jalapenos, Olives and Vinegar and fresh Lemon juice and with chopped green Onion/Scallions, Coriander/Cilantro.
  11. Quickly divide into individual bowls and Serve bowlfuls of Peppery Pasta.


Monday, July 6, 2009

Strawberry and Mango Lassi / Smoothie

Chitra Pal Stawberry and Mango Smoothie

Summers are here and everybody craves for Smoothies, so here is my simplest version of Smoothies / Lassi.


1. 8 Strawberries

2. 1 Mango

3. 2 tsp of Mango Pulp

4. 1 tsp of Sugar

5. 1 cup of Non Fat Plain Curd/Yogurt

6. 1 cup of Ice cubes


1. Blend diced Strawberries, Mangoes with Ice.

2. When it is turned to smooth paste add Yogurt and Mango Pulp

3. Now add sugar slowly and blend till it is mixed well.

4. Now pour into chilled glasses and serve with strawberries garnished.


Wednesday, July 1, 2009

Cashew Brownies


Chitra Pal Chocolate Brownie

1. 1 box Ghirardelli brownie mix ( if you don’t have Brownie Mix then make you own, refer recipe below)

2. ½ cup of semi chocolate chips (milk or white)

3. 1 ½ cup chopped cashew nuts.

4. 1 tsp of vanilla extract

5. 2 Egg white

6. 1 cup of olive oil or 1 stick of unsalted butter

7. 2 tsp of fat free yoghurt ( to make brownie softer)

Chitra Pal Brownie Prepartaion


1. Mix Ghirardelli brownie mixture with egg whites, oil or butter, yoghurt and vanilla slowly one by one.

2. Grease an 8* 8 inch pan with little butter or oil and preheat the oven at 350 for 10 minutes.

3. Pour ¼ of the mixture in pan and spread add chocolate chips.

4. Pour little brownie mix again.

5. Now add cashew nuts and spread all over.

6. Now pour rest of the brownie mixture.

7. Now bake it for 20 minutes or until the fork comes out clean if you dip in the mixture.

8. Cool it down for 15 minutes and cut into pieces.

9. Dust the sugar if you want.

10. Enjoy with coffee or tea and remember they are low fat as you have decreased little fat with egg whites and butter.

Brownie mix: - Add all ingredients. 1 cup all purpose flour, 3 tbsp cocoa powder, 1 tsp baking powder
1/2 tsp salt, 1-1/4 cup sugar (or adjust to your taste)


Wednesday, June 24, 2009

Sprouts Salad

Chitra Pal Sprouts Salad


1. 1 cup of Moong Daal (Green) Sprouts

2. Salt to Taste

3. 1 Lemon

4. 1 cup of chopped cabbage or lettuce

5. ½ Cucumber Chopped finely

6. ½ Onion Chopped thinly

7. 1 Ripe Tomatoes thinly chopped

8. 1 tsp of Cilantro / Dhaniya chopped finely

9. 4-5 olives finely chopped


1. Mix all ingredients together and squeeze lemon.

2. Add Salt and Pepper to taste

3. Serve this Nutritious salad to everyone and stay healthy


Thursday, June 18, 2009

Sautéed Chinese Style

Chitra Pal Stir Fried Veggies


1. 5 Asparagus chopped in 2 inch cubes

2. ½ cup of corn

3. ½ cup of chopped carrots

4. ½ cup of chopped mushrooms

5. 2 tsp. of Oil

6. 1 tsp of sesame oil

7. 2 tsp of soy sauce

8. 1 teaspoon cumin seeds

9. ½ teaspoon of fresh minced ginger and garlic

10. Vinegar and Sesame seeds


1. In a non stick wok (khadiy) or deep dish pan add oil

2. Add cumin seeds and ginger garlic paste.

3. When the mixture little pink add vegetables in the wok.

4. Fry them little brown and then add soy sauce and sesame oil and stir with tongs.

5. Plate them and garnish with toasted sesame seeds and one tsp of vinegar.

- Chitra

Wednesday, June 10, 2009

Semi Homemade non fried Spring Rolls

Chitra Pal Spring Rolls


1. ½ bell pepper and ½ onion chopped finely

2. 1 carrot grated or chopped thinly

3. 1 tsp. soy sauce

4. 1 ½ teaspoon red hot sauce

5. 1 tsp. of oil

6. 1/ cup of cabbage chopped thinly

7. 1 tsp. of lemon

8. 1 store bought packed Spring Rolls sheet

9. 1 tsp of sesame seeds


1. In a non stick pan add oil and let the pan get really hot.

2. Now add all the vegetable, onions, carrot and bell pepper and cabbage.

3. Stir with tongs in between till they turn golden in color.

4. Now add soy sauce and hot sauce.

5. Turn down the flame off and add lemon and let it cool.

6. When the mixture has cooled down completely take one tsp of mixture add to the spring roll sheet.

7. Now turn the spring roll sheet in desired shape and close down the corners by brushing with water.

8. Heat the oven at 400 degrees for ten minutes.

9. Add the spring rolls on non stick and spray oil on them (if you don’t have non stick baking sheet, put some foil paper with one teaspoon oil to grease the surface)

10. Bake one side till they turn golden brown on one side and turn to other side and spray oil on other side with sprinkle of sesame seeds on the top.

Serve with tomato sauce and enjoy spring rolls with guilt free.

- Chitra

Friday, June 5, 2009

Caramelized Pop Corn

Chitra Pal Caramel PopCorn
For Caramel
1. You need 2 ½ cups of white sugar
2. 1 cup of cream (can use low fat)
For Pop Corn
1. 2 cup any kind pop corn seeds
2. 1 tsp. of unsalted butter

1. In a non stick pan on a medium heat add sugar and let it brown. Don’t turn around your eyes from pan otherwise it will burn.
2. Now slowly add cream and stir until it turns smooth thick brown paste.
3. In a deep dish heavy surface non stick pan or you can also do in pressure cooker or kadiye.
4. Add one tsp. of unsalted butter or oil and now add 1 cup of pop corn.
5. Put the lid on pan or pressure cooker ( do not lock the cooker, just the lid). When the pop corn starts popping keep on shaking the pan in intervals.
6. When they stop popping that means they are done remove from heat and keep the lid on for two minutes so that they don’t jump out of pan.
7. Spread them on baking sheet.
8. Now drizzle caramel with the spoon and let it cool for 3-5 minutes.
Serve and watch a movie with your family.

Wednesday, June 3, 2009

Chicken Calzone

1. 1 cup of chicken cubed in bite size pieces
2. ½ cup of chopped black and green olives mixed together
3. ½ cup of tomato pizza sauce
4. ½ cup of chopped vertical onions
5. ½ cup of chopped bell peppers
6. ½ cup of chopped mushroom
7. ¼ cup of shredded mozzarella cheese
8. ¼ cup of feta cheese
9. ¼ cup of sun dried tomatoes
10. 1 tbsp of thyme chopped
11. Store bought pizza dough
12. 1 tbsp of parmesan cheese
13. Olive oil
14. 1 tsp of corn meal to dust the pizza tray

1. Heat the non stick pan and put 1 tbsp of olive oil.
2. When it is really hot add cubed chicken and cook it for 5 minutes.
3. Take out the chicken and in same pan add bell peppers, mushroom and olives. Sauted them for 3 minutes.
4. Let the mixture and chicken cool down for 10 minutes.
5. Till then preheat the pizza stone or any baking tray upside down to 475 degrees F.
6. Roll the pizza dough in circle by dusting the surface with dry flour.
7. Now come the filling part making sure there is some space between sauce and edge of the dough. Spread the tomato sauce on the flatten pizza dough.
8. Spread mozzarella cheese on top of it and then add bell pepper, chicken, mushroom, olives.
9. Now in last add sun dried tomatoes, and feta cheese.
10. Sprinkle the thyme or oregano on the top.
11. Brush the edges of the dough with a little water. Now take the edges carefully fold it over the fillings. Press the edges firmly to seal and then using a fork, facing backwards, press along the edges with the fork tines, leaving an impression of parallel lines.
12. Remove the baking tray from the oven, be careful use oven gloves.
13. Sprinkle some corn meal on top of it, it will prevent the pizza from sticking and carefully transfer the calzone onto the tray or stone.
14. Bake it for 12-15 minutes or until it turns golden brown.
15. Remove from oven, brush gently olive oil to moisten and sprinkle grated parmesan cheese and serve hot.

- Chitra

Friday, May 29, 2009

Chu Chu Baingan

Chitra Pal Chu Chu Baingan


· 8-10 small eggplants/ baingan /brinjal
· 2tsp. of Amchoor powder
· 1 tsp. of Salt
· 1 tsp. of turmeric powder
· 1 tsp. of red chili powder
· ½ tsp. of cumin powder
· 2 Medium Onions chopped vertically
· Oil

· Make a small cut vertically in the eggplants/ brinjal / baingan so that you can fill with spices.
· Mix all the spices in a bowl and fill in eggplants with butter knife, just leave 1 teaspoon of spices for onions.
· Keep eggplants aside for at least one hour.
· Now in non stick skillet put 2tsp. of oil and add onions.
· After the Onions have turned golden brown sprinkle blend of same spices over it and take them out.
· In the same skillet add eggplants one by one. Don’t overcrowd the skillet, cook them in two batches. Turn them upside down to have golden brown color on both sides.
You can also cook them in oven in a non stick sheet. Preheat at 425 and broil them for 10-20 minutes at 450.
· Now take a tray and place all the onions on that and then put your eggplants over the bed of onions or mix them altogether and serve in individual bowls.
· Garnish with cilantro leaves and serve hot.


Thursday, May 14, 2009

Soup and Chips

Chitra Pal Soup and Chips

Stop buying preserved soups from stores, you never know what is in that soup and chips. But one thing is sure, they are good for your health and neither your childrens or not. Instead of that buy these ingredients and make homemade soup and chips which is full of protein and nutrition and budget & figure friendly too.


1. 2 cups of Mix Vegetables chopped ( Corn, Carrots, Peas, Spinach, Beans)

2. 1 celery stick chopped thinly

3. 1 small can of tomato puree and 1 cup of diced tomatoes

4. ½ chopped Onions

5. ½ tsp of Ginger

6. 1 teaspoon of Garlic

7. 1 cup of Pasta

8. 3 cups of Vegetable Stock or Water

9. Salt and pepper to taste

10. 1 tsp of Olive Oil / Canola Oil

11. 10 Wonton Wrappers

12. Lemon

13. ½ teaspoon red chili powder

Isn't this amazing, you will love it... keep going. Cook it on sunday for your busy week ahead and home made lunch is ready and guess what you don't have to go out for To Go sandwiches or oily fast foods...


1. Boil 2 cups of water for pasta.

2. In a non stick pan add Onions, Ginger and Garlic.

3. When Onions turn little pink brown add Mix Vegetables and Celery.

4. When they turn little brown add Tomatoes and Tomatoes Puree.

5. When the tomatoes start leaving little oil in pan add Salt and Pepper

6. After that add Vegetable Stock and let it cook for 15-20 minutes.

7. Now take out the pasta from boiling water and add to the soup.

8. Cut Wrappers in triangles and bake them in oven at 300 degrees.

9. When they are turned golden brown take them out of oven and add little lemon and sprinkle salt and red chili powder.

10. Serve the Soup with Chips, garnish with coriander / Cilantro / dhaniya leaves


Tuesday, May 12, 2009

Badaami Moong Daal Halwa

Chitra Pal Moong Daal Halwa


Chitra Pal Moong Daal Halwa Ingredients

1. 1 ½ cup of Yellow Moong soaked overnight (split yellow lentils)

2. 1 cup of Sugar

3. 1 cup of soaked overnight Almonds

4. 1 stick or 1 cup of Unsalted Butter / Desi Ghee ( Clarified Butter)

5. ½ tsp. of Cardamom powder

6. ½ cup of sliced Cashew Nuts and Raisins ( Kaju /Kishmish)

7. ¾ cup of Water


1. Grind soaked Almonds into paste.

2. Grind soaked Moong Daal into paste.

3. Heat sugar and water to boiling level and add cardamom powder.

4. Stir the mixture till it turns little thick and add half almonds paste to the sugar mixture / chashni.

5. Now heat Butter / Ghee in a non stick deep dish pan on a medium heat.

6. Add slowly all Moong Paste into the pan and stir it continuously till you can start smelling from other room or till it starts leaving oil in sides.

7. When Moong turns little orangish brown add half almonds paste to it and stir it.

8. Now add cashew nuts and raisins.

Chitra Pal Moong Daal Preparation

9. After 2-5 minutes when the mixture turns fully cooked add sugar mixture to the moong daal paste.

10. Stir it continuously till it turns thick and all water is evaporated.

11. Serve hot or cold with grated almonds garnished.

Note :- Mung bean, also known as green bean, mung, moong, mash bean, munggo or monggo, green gram, golden gram, and green soy, is the seed of Vigna radiata which is native to India and Pakistan.

Chitra Pal Raw Moong Daal


Tuesday, May 5, 2009

Shahi Palak Paneer

Chitra Pal Palak Paneer


1. 2 frozen Spinach/palak packs

2. 2 cups of sliced Paneer

3. 1 tsp. of Cumin / Zeera

4. Salt to Taste

5. 1 tsp. of Ginger & Garlic paste

6. Red Chili powder to taste

7. 1 onion chopped finely in chopper

8. Oil


1. Take out the Spinach at least 30 minutes before and boil it will with 1 cup water.

2. Cool down the Spinach and then mix in Blender till it is smooth paste.

3. Heat Oil in a non stick pan and add cumin.

4. When Cumin seeds splutter add Ginger, Garlic and Onions

5. Now Add Salt and Red Chili powder

6. Cool down the mixture and mix it in blender for 1-2 pulse, so that it is mixed well..

7. Now add 1 teaspoon oil in that non stick pan again and add the mixture back again.

8. When the Spinach is cooked add Paneer cubes and serve.

9. Serve hot with Maki ki Rotti, Roti, or White boiled Rice.


Wednesday, April 22, 2009

Chocolate Almond Biscotti (Italian)

Chitra Pal Almond Choclaty Biscotti

Biscotti is Italian for "biscuits". In North America, the word has been taken to refer to a specific type of biscuits.

It is very popular in coffee shops, often eaten as a snack.


1. 1 cup of chopped Almonds and Cashew nuts.

2. 1 ½ cup of All purpose flour/Maida

3. 2 cups of Chocolate melted

4. ¼ cup of melted Unsalted Butter

5. 1 cup of Sugar

6. 1 tsp. of Vanilla essence

7. ½ tsp of Baking Soda

8. 2 Eggs without yolk beaten

9. 2 tsp of flour

Chitra Pal Almondy Biscotti


1. Mix Flour, Baking Soda and Sugar in one bowl with fork.

2. Melt Chocolate in microwave or melt it on stove top. Boil 3 cup of boiling water and keep another bowl on top of it with chocolate cubes to melt.

3. Till Chocolate is melting start melting butter.

4. Add 1 tsp of Vanilla in butter now. Mix Vanilla essence in Butter slowly and keep stirring until whole mixture is smooth.

5. Beat the Egg white and slowly add sugar till it turns little foamy.

6. Preheat the Oven at 300 degrees for 10 minutes.

7. Mix all wet ingredients in dry ingredients slowly one by one and stir it continuously.

8. Now add Cashew nuts and Almonds.

9. After they are mixed the ingredients will be turn it dough, if it sticky add little dry flour.

10. Now form the dough into two vertical loaves and keep on adding on Cookie sheet or parchment paper or greased foil paper.

11. Bake it until it is golden brown for 20 - 30 minutes.

12. After it is baked take out and let it cool down for 5 minutes.

13. Now cut the loaves into diagonal pieces and bake for another 5 minutes.

14. Cool down and serve with Milk, Coffee or Chocolate milk. You will forget the store bought Biscotti.


Tuesday, April 14, 2009

Sarson ka Saag

· 2 bunches of finely chopped mustard greens/ sarson ka saag
· 1 bunch of finely chopped spinach/ palak
· 1 tsp. of ginger
· Salt to taste
· 1 teaspoon red chili powder
· 2 finely chopped green chilies

· Boil spinach and mustard green together for at least 30 minutes and keep aside
· Blend the mixture in blender
· In the mean time heat 3 tsp. of oil or 2 stick of butter in a non stick pan
· Add ginger and green chilies
· When ginger turn little pink add mustard greens and spinach mixture
· Let it cook for 20-30 minutes and simmer it to low heat.
· Serve hot topped with butter with Makki ki Roti and Mithi Lassi.