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.