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.