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.