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.