Thursday, December 9, 2010

Grilled Chicken Pasta Salad

Chitra Pal Grilled Chicken and Pasta Salad


1. 2 chicken breasts

2. 1 tbsp of Dijon mustard (grainy)

3. 1 tsp of honey

4. 1 tbsp of Olive oil

5. Salt and freshly ground pepper

6. 2 cups of fusilli (colored) cooked until al dente (pasta)

7. 5 Lemons (juiced)

8. 1 cup of sun dried tomato dipped in oil.

9. 1 Jalapeño chopped

10. Dash of Hot sauce


Chitra Pal Chicken Pasta and Green Salad

For Chicken:-

1. In a tray add Dijon mustard, honey, oil, salt and good amount of pepper and juice of 2 lemons.

2. Whisk well and rub your chicken with your hands in this mixture.

3. Leave it for 10 minutes and in the mean time heat the grill.

4. Now grill the chicken for 4-5 minutes on each side. When your chicken is ready let it sit for 2-3 minutes before cutting.

For Pasta:-

5. In the mean time make your pasta ready.

6. In a mixing bowl add juice of 3 lemons, salt and pepper and 2tbsp of olive oil, a dash of hot sauce

7. Put the pasta in the mixing bowl and toss well.

8. Now add sun dried tomatoes to it and stir.

9. Finally slice up the grilled chicken and lay it all over the top.

10. Garnish with jalapeños and serve.


Friday, December 3, 2010

Home Alone Quick Fix Pasta

Chitra Pal Home Alone Quick Fix Pasta


1. 2 cups of shell pasta or any pasta ( I have used Colorful circular pasta, as this holds the sauce very well)

2. 2 thinly sliced onions

3. 2 small diced tomatoes

4. Salt and Pepper to tatse

5. 2 tsp Olive Oil

6. 2 tsp of red wine Vinegar


1. In a deep pan add 4-5 cups of water to boil the pasta.

2. When the water starts boiling add 2 tsp of salt to flavor the pasta.

3. Now add Pasta and cook till al-dente.

4. In a non stick pan add oil on medium heat.

5. Now add Onions and sauté them.

6. Then add tomatoes and close the lid and cook till tomatoes burst open and the liquid is scattered.

7. Now add the ½ cup of pasta water and stir well.

8. Add Salt and Pepper and toss.

9. Garnish with vinegar and Serve yourself a big bowl of Pasta. You can even garnish with chopped parsely or cilantro of your choice.

10. Now even if you are home alone, it is quickest pasta ever.


Wednesday, December 1, 2010

Capsicum Masti

Chitra Pal Capsicum Masti


1. 3 big capsicum/ green bell pepper diced bite size

2. 2 onions diced

3. 1 tbsp of ginger chopped finely

4. 3 tbsp of tomato ketchup

5. 1 tbsp of garlic minced

6. Salt and red chili powder to taste

7. Oil


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

2. Heat on medium heat and add ginger garlic, stir and let it be pink in color.

3. Add Onions and Capsicum and let them cook until little soft but still crunchy.

4. Add Tomato ketchup and taste it.

5. Then add salt if needed.

6. Add Black pepper, red chili powder.

7. Toss and cook for two minutes more.

8. Serve hot on sandwich bun or bread.

9. Treat all vegetarian friends.

You can always add chicken, tofu, egg, or paneer for more filling sandwich.


Saturday, November 27, 2010

Egg in a hole Sandwich

Chitra Pal Egg in Hole Sandwich


1. 2 Egg

2. 2 Brown Bread

3. ½ of green capsicum sliced

4. ½ of yellow bellpepper sliced

5. ½ eggplant/brinjal sliced

6. 2 onions sliced

7. 1 tbsp of ginger and 1 tsp of garlic minced

8. 2 tbsp of tomato paste

9. Salt and Pepper to taste

10. Oil


1. Cut a circle with knife in middle of bread carefully. Size of one egg.

2. In a non stick pan, in the mean time add 1 tbsp of oil and heat it.

3. Add Ginger garlic and cook till pink color.

4. Now add all the vegetables and grill/ roast/saute them.

5. When they turn little soft add salt, pepper and tomato paste. If you don’t have paste then you can add tomato sauce whichever brand you have.

6. Toss and keep it aside.

7. In a non stick flat surface pan put ½ tsp of oil.

8. Put the bread and in the middle of bread break the egg. Let it cook on medium low heat. Slowly turn the bread, when one side is cooked.

9. Cook both sides, if egg falls outside then don’t worry try to move the egg with wooden spatula back on bread.

10. Egg hole Sandwich is ready serve hot with grilled vegetables.

11. Trust me your children will love it and they will eat vegetables, especially eggplant.


Tuesday, November 23, 2010

Chicken Lababdaar

Chitra Pal Chicken Lababdaar


1. ½ kg of boneless chicken pieces cubed

2. ½ cup of green and red bell pepper sliced vertically

3. 6-7 onions grinded well

4. 2 cups of tomato ketchup

5. 1 cup of fresh tomato pureed with1 tbsp of ginger and 2 green chilies

6. 1 cup of cream

7. 100 gms of butter

8. ½ cup milk

9. 1 cup of thick curd (mix it well with spoon or whisker)

10. Salt to taste

11. 1 tsp of red chili powder

12. ¼ tsp of turmeric powder

13. ½ tsp of kasuri methi

14. 1 tsp of dried mint / pudina leaves

15. ½ tsp of garam masala


1. In a non stick pan add 2 tbsp of oil and sauté the chicken pieces and keep them aside.

2. In another pan add butter on low heat.

3. Saute the onions till pink in color.

4. Then add tomato ketchup and fresh tomato puree.

5. Cook with lid closed and stir in between cooking till you can see melted butter to separate.

6. Now add chicken pieces and stir well.

7. After cooking 5 minutes add bell peppers.

8. Stir in all the spices now.

9. Add cream and curd and stir well and take the pan off the heat. Turn off the heat.

10. Keep it aside for an hour or so.

11. Add milk to the mixture and put the flame on low heat.

12. Simmer for 5 minutes then serve hot with lachedaar or butter parantha or naan.


Saturday, November 20, 2010

Amritsari Vadiyaan Pulao

Chitra Pal Amritsari Vadiyaan Pulao


1. 3 Whole Amritsari Vadiyaan (urad daal) break in small bite size pieces

2. 2 onions sliced vertically

3. 2 potatoes sliced vertically like French fries

4. 2 cups of green peas (fresh)

5. 3 cups of basmati rice soaked in water

6. 2 bay leaf / tej pata

7. 1 big black cardamom

8. Salt and Red chili powder to taste

9. 3 green chilies with slit in middle

10. 1 tbsp of ginger

11. 3 tbsp of Oil

12. 2 tbsp of lemon juice

13. Water


1. In a non stick deep dish pan / kadiay add oil

2. When oil is hot add ginger and green chilies.

3. Sauté them on low heat, when ginger turns pink add bay leaf, cardamom.

4. Turn to high heat now and add vadiyaan pieces and roast them.

5. When vadiyaan turn golden brown add potatoes and let them fry.

6. When potatoes are half done, then add onions and peas.

7. Sauté them and add salt and red chili powder.

8. Now add soaked rice without water and sauté them for 4 minutes.

9. Now turn the gas to medium heat and add water. Stir with wooden spoon and add lemon juice.

10. Cover the pan with heavy lid and let it cook.

11. Serve hot with cold cucumber raita and vinegar onions or any kind of pickle.


Wednesday, November 17, 2010

Tindly Curry

 Chitra Pal Tindly Curry


1. 250 gms of Tindly / Ivy Gourd (15-20 pieces)

Chitra Pal Tindly Ivy Gourd

2. 4 onions sliced vertically

3. 2 tbsp tomato puree

4. Salt and Red chili powder to taste

5. ½ tsp of turmeric powder

6. ¼ tsp of garam masala powder

7. 2 tbsp of anardana powder

8. 1 tsp of coriander powder

9. 2 tbsp of amchoor/mango powder

10. Oil

Chitra Pal Tindly Masala


1. Cut the tindly in between and marinate the tindly with mixture of amchoor and anardana powder for atleast 2 hours before cooking.

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

3. Add onions and cook them until caramelized.

4. When the onions are cooked add chopped tindly.

5. Saute the Tindly in it and cook until half cooked.

6. Add all the spices and mix it well.

7. Now add tomato puree and mix.

8. Add ½ cup of water and cook with lid closed on low medium heat.

Serve hot with chapattis.

Chitra Pal Tindly


Sunday, November 14, 2010

Oil free Gobi Mussallam

Chitra Pal Oil free Gobi  Mussallam


1. Cauliflower / Gobi 250 gms

2. Salt to taste

3. ½ tsp of red chili powder

4. ½ tsp of garam masala powder

5. 2 tbsp of besan/ chick pea flour

6. 2 tbsp of curd/dahi

7. 1 tsp of coriander powder

8. ½ tsp of turmeric powder

9. Cilantro/dhaniya leaves to garnish

10. 1 tbsp of maida


1. Separate the cauliflower florets and keep aside.

2. In a deep pan fill half with water and boil. When the water starts to boil add salt.

3. Put the florets, and parboil them so that it does not lose its crunch.

4. Take out the florets and put them in ice cubed water this way they will not turn mushy and retain their color and crunch.

5. In a non stick pan add all spices and gram flour and maida except curd and make a masala and roast it on low heat.

6. Now add curd to it and add the florets to masala and smear them properly.

7. Put them in tray and spread them and bake it until golden brown.

8. Garnish with lemon juice and chopped cilantro leaves.


Wednesday, November 10, 2010

Curd Paneer with Butter Rice

Chitra Pal Curd Paneer with Butter Rice


1. 200 gms of paneer cubed / Indian cottage cheese

2. 2 tbsp of thick curd/ yoghurt / dahi

3. Pinch of turmeric powder

4. ½ tsp of coriander powder

5. ¼ tsp of red chili powder

6. 2 cups of boiled rice

7. 2 tbsp of butter

8. 1 onion cubed

9. 2 tbsp oil

10. Cumin powder to garnish

11. 4 tbsp of lime juice


1. Mix curd with turmeric powder, salt to taste, 2 tbsp of lemon juice, red chili powder, coriander powder

2. Stir it well and then add paneer cubes and onions in it. Marinate it for 3-4 hours minimum.

3. After 3-4 hours take out the cubes and keep it on kitchen towel so that any water content can be removed.

4. Now in a non stick pan add oil and shallow fry the paneer cubes on low heat.

5. After paneer cubes take out all oil and then sauté the onions in same pan.

6. Now mix butter in boiled rice and shake it well or toss with fork.

7. Serve hot paneer with rice and garnish cumin powder and lime juice.


Monday, November 8, 2010

Shrimp and Garlic

Chitra Pal Shrimp


1. 1/2 kg (1-1/2 pounds) shrimp

2. 2 garlic cloves

3. 1/2 hot dried red pepper

4. 6 tbsp olive oil

5. Salt


1. Peel the shrimps and discard the heads.

2. Heat the oil in a frying pan or in a casserole and add the garlic, cut into thin slices.

3. Leave on low heat until the garlic is golden brown.

4. Add the hot red pepper, flaked.

5. Add the shrimps and sauté for a minute.

6. Sprinkle with salt and serve immediately.

Wednesday, November 3, 2010

Spanish Tortilla

Chitra Pal Spanish Tortilla

In Spain, a tortilla is an omelette of eggs, potatoes, salt and olive oil. Additional ingredients may include peppers, tuna, anchovies, artichokes, asparagus, and cucumber. This is very different from Mexico, where tortilla refers to a flatbread of corn or flour.


1. 500 g (1 pound) potatoes

2. 2 sliced jalapenos

3. 1 small onion diced

4. 1 cup of green capsicum/bell peppers

5. ½ cup of sliced mushroom

6. 4 eggs

7. Salt

8. Olive oil


1. Peel the potatoes and cut them into thin slices.

2. Fry them in a frying pan at low heat with enough olive oil to cover the potatoes completely.

3. When the potatoes are soft take them out and add onions, bell peppers and mushroom.

4. Sauté them and cook them for 3 minutes in same pan.

5. Drain them well and mix them with the beaten eggs.

6. Put this mixture in a heavy bottom, non-stick frying pan coated with a very thin film of olive oil, at low heat.

7. Spread the mixture over the bottom of the pan with a pancake turner and shape the edges.

8. After three minutes, add jalapenos on top of it and then invert the tortilla carefully in the pan with the help of a dish or the lid of a pot.

9. Let it cook on the other side in the same way.

10. It must be golden brown outside, well shaped, and juicy in the center.

11. Serve hot with French fries.


Saturday, October 30, 2010

Fried Olives

Chitra Pal Fried Olives


1. 15- 20 Cerignola green olives rinsed and dried

2. 4 tbsp of ricotta cheese

3. 2 tbsp of gorgonzola blue cheese

4. 1 tbsp of lemon zest

5. Pepper to taste

6. 1 tbsp of dried thyme

7. 1 ½ cup of all purpose flour

8. 1 egg beaten

9. 2 cups of panco bread crumbs

10. Vegetable oil for frying.


1. Make an assembly line of three bowls/ trays of all purpose flour, egg, panco bread.

2. In the mean time heat oil in a non stick deep dish pan or fryer.

3. Now in a bowl add ricotta cheese and gorgonzola blue cheese. Make sure you keep this cheese in room temperature before mixing other things.

4. Add thyme and lemon zest to the cheese and mix well.

5. Now in a zip lock bag put the cheese mixture. At the end of zip lock bag cut a slight hole for filling the olives.

6. Carefully fill the olives with cheese mixture and keep on dropping into the flour tray.

7. When all the olives are done dust the olives from flour and add to the egg tray one by one with help of spoon.

8. Then at last to the panco bread crumbs. Roll them well so that bread crumbs sticks well.

9. Take the olives out and keep in tray carefully. Wait till all the olives are done.

10. Now drop at least 4-5 olives in oil, it only takes 2-3 minutes.

11. When they turn golden brown remove from oil and keep in tray covered with tissue paper.

12. Enjoy hot fried olives appetizer with ketchup.


Tuesday, October 26, 2010

Paneer Bagh-E-Bahar

Chitra Pal Paneer Bagh E Bahar


1. 200 gms paneer / Indian cottage cheese cubes

2. 2 cup green bell pepper/ capsicum cubed (around 1-2 inch)

3. 2 cup of cubed onions

4. 1 green chilies vertically cut and finely chopped

5. 1 tsp garlic finely minced

6. 2 tbsp of ginger minced

7. 1 cup pineapple chopped

8. 1 can of tomato puree

9. 2 tbsp of tomato ketchup

10. Salt to taste

11. ½ tsp red chili powder

12. 1 tsp sugar

13. ¼ cup cashew nut paste

14. ½ cup fresh cream

15. 2 tbsp oil


1. Heat up oil in a non stick kadai and mix in ginger and cook on medium heat.

2. Now when ginger turns light brown add garlic and green chilies and sauté.

3. Whisk Cashew nuts paste and fresh cream.

4. Add onions and bell peppers and cook until little soft and turn brown.

5. Now mix in cashew cream paste and stir very rigorously.

6. Now add tomato puree and ketchup and cook for 5-8 minutes with lid closed.

7. Add salt and red chili pepper. Stir fry it for 5 minutes and mix in sugar.

8. Mix in pineapple and stir till cooked. Low the flame now.

9. Mix in paneer cubes. Stir carefully so that cubes don’t fall apart.

10. Transfer to serving bowl and serve hot with tandoori roti.


Saturday, October 23, 2010

Pineapple and Mango Jam

Chitra Pal Pineapple and Mango Jam


1. 1 can of crushed drained pineapple

2. 1 can of mashed can mangoes

3. 2 cups of sugar of sugar

4. Water

5. ½ cup of lime juice


1. Blend pineapple and mango so that there are no chunks.

2. Now in a non stick pan add sugar and water and cook till sugar carmalizes.

3. Now add Mango and Pineapple pulp to it.

4. Keep on stirring them and add lime juice.

5. Cook till it is fully cooked and turned thick.

6. Ladle in sterilized jars.


Tuesday, October 19, 2010

Peas Mushroom Pasanda

Chitra Pal Peas Mushroom Pasanda


1. 2 cups of fresh green peas

2. 2 cups of sliced mushroom

3. 1 big onion diced

4. 2 tsp of garlic minced

5. 2 tbsp of thick tomato puree

6. ½ cup of cream

7. Salt to taste

8. ½ tsp of red chili powder

9. ½ tsp of turmeric powder

10. ½ tsp of coriander powder

11. ½ cup of diced cashews roasted

12. 2 cardamoms

13. Dhaniya / coriander for garnishing

14. Oil


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

2. Now add diced onions and cook for brown color.

3. Now add garlic and stir. Cook for 1 minute to cook rawness of garlic.

4. Now add Peas and sauté them till they are half cooked.

5. Add Mushroom and stir fry them in the same mixture.

6. Now add Salt, red chili, turmeric, coriander powder.

7. Cook and then add tomato puree.

8. Add cardamom’s and add ½ cup of cream, stir and cook with lid on till it is cooked thoroughly.

9. Turn off the heat, add cashews to the mixture.

10. Serve hot with butter naan, garnish with dhaniya leaves.


Saturday, October 16, 2010

Tip of the Day

While making tomato soup, add 1-2 slices of bread while grinding the tomatoes in the grinder. This will ensure that the soup is not only thicker but also tastier.

Wednesday, October 13, 2010

Chicken Vindaloo

Chitra Pal  Chicken Vindaloo


1. 3 chicken Breasts chopped in bite size pieces

2. 3 tbsp of lemon juice

3. 2 tbsp of white wine vinegar

4. 2 onions chopped finely

5. 2 tbsp of garlic and ginger paste

6. Salt to taste

7. 1 tsp of coriander powder

8. ½ tsp of cayenne pepper

9. 1 tsp of red chili powder

10. 5 tsp of garam masala

11. 1 tsp of cumin

12. ½ tsp of mustard seeds

13. ½ tsp of cumin seeds

14. ½ tsp of cinnamon

15. 1 bay leaf

16. 2 cloves

17. Oil

18. Coriander / cilantro / dhaniya leaves to garnish


1. In a large plastic bowl or zip lock bag add lemon juice, vinegar, one chopped onion, all the spices and shake it well.

2. Now add the chicken pieces and marinade and leave it overnight or for 4 hrs minimum.

3. In a non stick pan add 2 tbsp of olive oil or vegetable oil .

4. Now add chopped onion.

5. When they turn pink add ginger and garlic paste.

6. Cook for 3 minutes and add salt.

7. Add the marinated chicken and cook until the chicken is cooked with lid closed on low heat. Stir in between so that chicken does not stick.

8. Garnish with coriander leaves and serve in fancy kadai with rice or laccha paratha.



Friday, October 8, 2010

Lucknowi Daal

Chitra Pal Lucknowi Daal

Traditional Daal recipe is spicy and tangy.


1. 1 cup of soaked tuar / arhaar daal

2. ½ tsp f turmeric powder

3. 2 tbsp of tamarind pulp

4. Salt to taste

5. 1 tsp of cumin seeds

6. 1 tsp of dried Red chili

7. 4 chopped finely garlic cloves

8. A pinch of Asafetida

9. 1 cup of milk

10. 2 tbsp of Oil

11. Cilantro / dhaniya leaves for garnishing


1. In a non stick deep pan add two cups of water.

2. Now add soaked daal to it.

3. Add milk and green chili and stir.

4. Bring the daal to boil.

5. Now reduce the heat and add tamarind pulp and turmeric powder.

6. Cook on simmer and meanwhile in a non stick pan prepare the tadka.

7. Heat oil and add cumin seeds and let them splutter.

8. Now add dry red chili and chopped garlic and reduce heat.

9. Add asafetida powder and salt.

10. Pour the cooked daal in a serving bowl.

11. Mix in the tadka and chopped dhaniya leaves to daal and stir.

Serve hot with roti or steamed rice.


Wednesday, October 6, 2010

Tip of the Day

If you sprinkle Nutmeg / Jayaphal while boiling the milk for making kheer, rabri etc.. it will become tastier.

Try these Recipes :-

Ras Malai, Meethi Sewaiyaan, Sabudana Kheer, Rabri Faluda, Firni

Monday, October 4, 2010

Chicken Jalfrezi

Chitra Pal Chicken Jalfrezi with Butter Rice


1. 2 Chicken breasts skinless shredded / chopped in bite size pieces

2. 1 big onion chopped finely vertically

3. 2 cloves of garlic minced

4. 2 tbsp of grated ginger

5. 1 green chili finely chopped without seeds

6. 1 cup of mixed bell pepper sliced vertically( red, green, yellow, orange)

7. 2 cups of boiled basmati rice

8. 4-5 tbsp of butter

9. 1 tbsp of olive oil

10. 2 tbsp of tomato puree

11. Salt to taste

12. 2 tsp of (mild one) curry powder or use mixture of 2 tsp turmeric powder, red chili powder, garam masala powder, cumin powder, and coriander powder.

13. 1 cup of water


1. Heat the Oil in non stick pan and add 1 tbsp of olive oil and 3 tbsp of butter. This will prevent butter to burn.

2. Add the chopped onions, garlic and chili when the oil and butter is hot. Fry till the onions turn golden brown but do not burn.

3. Now add curry powder and stir.

4. Now add tomato puree and salt to taste and let it cook for 1 minute.

5. Add the chopped chicken to the pan, and cook for 4-5 minutes till chicken is almost cooked. Be careful it does not stick to the pan.

6. Now add water to the pan and turn down the heat.

7. Put the lid on and let the chicken cook for 3-4 minutes.

8. Now add bell peppers and stir in and close the lid again and let it cook until bell peppers turn little soft.

9. Now add grated ginger and turn off the gas. Close the lid and set it to other side.

10. In the mean while add 2 tbsp of butter in another non stick pan on low heat. When the butter turns liquid and little hot add the boiled basmati rice without water.

11. Turn off the gas and remove from heat and stir with fork so that rice does not break.

12. Transfer the rice into bowl and push it down. Now tilt the bowl carefully in the middle of tray and spread the cooked chicken jalfrezi around the rice and serve hot.

13. Garnish with spring onions chopped.

Friday, October 1, 2010

Rajasthan ki Kadhi

Chitra Pal Rajasthan ki Kadhi


1. 1 cup of besan / gram flour

2. 3 cups of chaaj / butter milk (or mixture of 2 cups of yoghurt +2 cups of water)

3. 3 green chilies chopped

4. Red chili powder

5. Turmeric powder

6. Salt to taste

7. ½ tsp f coriander powder

8. Pinch of Asafoetida

9. ½ tsp of ajwain / carom seeds

10. ½ tsp of cumin / zeera seeds

11. Oil

12. 1 tbsp of ginger minced

13. About 10 curry leaves


1. Heat 4 cups of oil in deep dish non stick pan for pakoras.

2. In a bowl add 2 tbsp of besan with 1 green chili chopped. Add ½ tsp of red chili powder and ¼ tsp of turmeric powder.

3. Add 2tbsp of yoghurt.

4. Add cumin seeds, ajwain, coriander powder, ginger and asafetida and salt.

5. Mix it well till it turns to thick batter for pakoras.

6. Drop the pakoras one by one when the oil is hot and cook all of them.

7. Keep the pakoras on tissue paper or kitchen towel for excess oil to drain.

8. In another bowl add Butter milk and rest of the besan.

9. Add ¼ tsp of turmeric powder and salt and mix it well.

10. In a non stick pan add 2 tbsp of oil and add the butter milk mixture.

11. Cook till it turns little thick.

12. Now in a non stick pan prepare the tadka.

13. Add 1 ½ tbsp of clarified butter or vegetable oil and add ½ tsp of red chili powder and curry leaves and green chilies and sauté them.

14. Pour the tadka to kadhi and add pakoras to it.

15. Serve hot with steamed Rice or zeera rice or paranthas.


Tuesday, September 28, 2010

Mango Kalakand

Chitra Pal Mango Kalakand


1. 3 cups of mango pulp

2. ½ can of sweetened condensed milk

3. ½ kg of fresh unsalted paneer grated / ricotta cheese

4. 1 cup of skimmed milk

5. 1 tbsp of milk powder

6. 2 tsp of cardamom powder

7. 1 cup of chopped pistachios

8. 1 silver varq for garnishing.

Chitra Pal Crushed Paneer Chitra Pal Condensed Milk


1. In a non stick pan add paneer and condensed milk.

2. Stir continuously and keep it is low heat.

3. When the mixture turns thick add mango pulp.

Chitra Pal Fresh Mango Pulp 

4. Stir in so that it is mixed well.

5. If the mixture is tough to stir add on the milk now.

6. Add cardamom powder.

7. Cover the lid and let it simmer till it turns real thick mixture.

8. Pour the mixture in deep pan or 2 inch tray.

9. Garnish with chopped pistachios and let it cool down.

10. Now cover the silver varq carefully on whole mithai.

11. Cut in bite size pieces and enjoy.

12. Share homemade mithai with your neighbors and family members.


Sunday, September 26, 2010

Tip of the Day

Keep boiled eggs in cold water for sometime and then slice them. The egg yolks will remain intact.

Friday, September 24, 2010

Chicken Manchurian

Chitra Pal Chicken Manchurian


1. 2 Chicken breasts skinless chop in small cube size

2. ½ cup of all purpose flour

3. 4 tbsp of corn starch

4. Salt and pepper to taste

5. Water

6. 1 Onion grated or chopped finely

7. 3 cloves of Garlic minced

8. 1-2 Green Chilies chopped finely

9. 1 ½ tbsp of Soy Sauce

10. 3 tsp of red wine Vinegar

11. ¼ cup of Ketchup

12. 2 tbsp of hot Red Chili Sauce or more (optional)

13. 1 tsp of honey

14. 3 tsp of corn starch in ¼ cup of water mixed for sauce

15. Oil

16. Some green scallions / Green Onions for garnishing


1. Heat oil for frying in a deep dish pan.

2. In a medium bowl add all purpose flour salt and pepper to taste.

3. Now add corn starch and water and whish well till it turn to thick batter and no lumps.

4. Now add chicken to it and toss to coat all the chicken pieces.

5. Drop in one by one into the oil and deep fry them.

6. Keep on cooking all the chicken pieces and keep it aside on kitchen towel to get the excess oil.

7. In a non stick pan make the sauce for Manchurian.

8. Heat 2 tsp of oil and add onions.

9. Now add garlic and green chilies and cook till light brown.

10. Add soy sauce and Vinegar and mix it well.

11. Then add Ketchup and red chili sauce.

12. Add corn starch mixture and cook till sauce thickens.

13. Keep on stirring well and add 1 tsp of honey and whisk it well.

14. Now add the chicken pieces and toss it well till the chicken is covered in this yummy mixture.

Serve hot with tooth picks and sprinkle green onions.


Monday, September 20, 2010

Gajrela (Gajar ka Halwa)

Chitra Pal Gajrela


1. 1 kg carrots grated or 2 small packs of Dole Shredded Carrots

2. 3 ltr of skimmed milk

3. 1 ½ cup of sugar

4. ½ can of sweetened condensed milk

5. 5-6 green cardamom (whole)

6. ½ cup of almonds sliced

7. ½ cup of cashew nuts chopped

8. 2 tbsp of milk powder

9. ½ cup of golden raisins



1. In a non stick, heavy based, wide pan add milk.

2. Bring the milk to boil and reduce for simmering for about 30 minutes on medium heat.

3. Keep on stirring the milk and scraping the sides of the pan to avoid scalding.

4. Add the cardamoms and milk powder and stir well.

5. Add the carrots and continue cooking until all the milk is absorbed and the mixture begins to look dry.

6. Now add the sugar and condensed milk very slowly. Add ¼ and then stir it good and then keep on adding rest of it.

7. Cook it well till it dissolves and the mixture look dry again.

8. Add the almonds and cashew nuts and golden raisins and turn of the gas. Close the lid and let it cool down for 5 minutes.

9. Serve warm gajrela to your family. Carrots are very good source of Vitamin C and A which is very good for eyes and growth of children.

Friday, September 17, 2010

Kaju Mattar Makhana

Chitra Pal Kaju Mattar Makhana


1. 3 cups of fresh green peas

2. 2 cup Makhana

3. 4 Onions grated

4. 4 Tomatoes pureed

5. 1 ½ tbsp of ginger and garlic minced

6. ½ cup of heavy cream

7. 2 cups of milk

8. 1 tsp red chili powder

9. ¼ tsp turmeric / haldi powder

10. ½ tsp of dry pudina / mint leaves

11. 1 ½ cup cashewnuts / kaju chopped in small pieces

12. ½ tsp garam masala

13. 1 tbsp of dhaniya leaves chopped finely

14. 4 tbsp of clarified butter / desi ghee


1. Heat 1tsp of clarified butter in a pan.

2. Fry makahana in the ghee.

3. Heat clarified butter in a pan.

4. Add onion, tomato, garlic, ginger paste and brown it, stirring continuously.

5. Add peas and fry for 5 minutes.

6. Add salt, red chili pepper, turmeric and dried pudina leaves and then turn off the gas.

7. To this mixture add makahana and cream.

8. Keep this mixture aside for half an hour.

9. After half an hour put the pan on the flame and add milk. When it comes to a boil add 1 cup of water.

10. Simmer it till the makahana are completely done and soft.

11. Then add cashew nuts and garam masala. After 1 minute put off the flame.

12. Transfer the mixture to a dish and sprinkle some coriander and 1 tsp of clarified butter on it.

13. Serve it hot with nan, roti or parantha.


Tuesday, September 14, 2010

Tip of the Day

Add a few drops of mustard oil, while grinding whole red chilies in a food processor, it will be of a much brighter color

Saturday, September 11, 2010

Saucy Mediterranean Pasta

Chitra Pal Saucy Mediterannean Pasta


1. ½ bag of spiral colorful pasta

2. ½ cup of chopped black Spanish olives

3. ½ cup of pickled vegetables

4. 2 big tomatoes chopped or 1 big can of crushed tomatoes

5. 1 big onion chopped

6. 3-4 florets of broccoli

7. 2 tbsp of olive oil

8. 1 tbsp of garlic minced

9. 1 tbsp of dry thyme powder (use fresh leaves if you have)

10. Salt and Black pepper to taste


1. Fill a big pan with water for pasta and set it to boil with lid closed.

2. In another non stick pan add olive oil.

3. Add garlic and onions and cook till golden brown.

4. Now add Tomatoes and cook for another five minutes.

5. In the mean time add salt to boiling water for flavoring pasta and add pasta to cook. Close the lid and let it cook.

6. Now return to tomatoes mixture and add broccoli.

7. Add salt and pepper to mixture along with thyme powder.

8. Transfer the mixture to mixie/blender and mix it well. Close the lid, its hot mixture.

9. Spread the cooked pasta in serving tray and add the mixture on top of it.

10. Garnish with olives and pickled vegetables.

11. Serve hot.


Tuesday, September 7, 2010

Saffron Besan Halwa

Chitra Pal Saffron Besan Halwa


1. 2 cups of besan ( gram flour)

2. 2 cups of sugar

3. 1 tbsp of saffron soaked in 1 cup of water

4. 2 green cardamom seeds(break it down)

5. 1 cup of toasted almonds and cashews

6. ½ cup of kish mish

7. 1 ½ cup of desi ghee / clarified butter

8. 1 tbsp of rose water


1. In a non stick pan roast the besan until dark orange yellow on medium low heat.

2. Now add ghee and cardamom and roast until brown.

3. Add sugar, and mix it well.

4. Does not increase heat instead reduce it to low heat now and let it cook for 2 minutes.

5. Now add kishmish and half of cashews and almonds.

6. It’s time to add saffron water along with saffron soaked and additional 2 ½ cup of water. While adding the water stir continuously. Be careful halwa does not stick and cook till it leaves ghee alongside the pan.

7. When cooked turn down the heat and transfer in bowl.

8. Garnish with rose water and rest of almonds and cashews.


Friday, September 3, 2010

Orange Cake

 Chitra Pal Orange Cake


1. 1 big ripe orange, zested and juiced

2. ½ tsp of vanilla essence

3. 2 eggs

4. ¼ cup sugar

5. ¼ cup all-purpose flour

6. ¼ teaspoon kosher salt

7. ¼ tsp of soaked saffron in ½ cup of water (use only water)

8. ½ cup of skim milk

9. ½ cup ground blanched almonds sliced thinly


1. Preheat the oven to 325 degrees F. Spray the baking loaf tray with nonstick cooking spray

2. In the mean time, set 4-5 cups of water over medium heat.

3. Separate the eggs, putting the whites in a separate bowl and egg yolks in separate bowl.

4. Using a hand mixer, whip the egg whites until they hold stiff peaks and set aside.

5. Add the sugar and ½ tsp of vanilla essence to the yolks, and beat until the sugar is dissolved and the color has turned a pale yellow.

6. Sift in the flour and salt and mix well.

7. Add the milk and stir until combined with hand mixer.

8. Add the orange zest and juice and saffron water and mix well.

9. Now fold the egg whites into the yolk mixture.

10. Mix egg mixture into flour mixture and add almonds. Toss into the mixture well but do not over mix it.

11. Pour the batter in a baking loaf tray. Place the tray into slightly baking dish and pour in hot water until iin t reaches halfway up the sides of the baking loaf tray.

12. Bake the cake until set, about 20 to 22 minutes.

13. Remove the tray from the water bath and let cool a bit before serving.

14. Slice them and serve with hot tea or coffee.

Chitra Pal Orange Cake Slice


Wednesday, September 1, 2010

Tip of the Day

Whenever you are picking Melons and Pineapple make sure you smell them before. I know it sounds cheesy, how can you smell in front of other people. But when you smell them they will indicate you which one to buy, all the melons and pineapple which give fruity, sugary flavor, they are ripe and you should buy them.  

Tuesday, August 31, 2010

Sugar Free Fruit Cake / Tuti Fruti / Ruehrkuchen mit Fruchten German Cake

Chitra Pal Sugarfree Fruit Cake

This one I learned when I was in Germany. I was there during Wheinnacten / Christmas, when everyone was preparing such tasty cakes. I learned this from my friend Ella, this is her family recipe. Hope you also enjoy as I do.


1. 1 ½ cups all-purpose flour

2. 1 cup chopped golden raisins

3. 1 cup of green kishmish (raisins)

4. ½ cup of cranberries

5. 1 ½ cups of chopped walnuts

6. ½ tsp of salt

7. 1 cup unsweetened crushed pineapple jam

8. ¼ cup grated orange and lemon peels

9. ¼ cup orange juice

10. 5-8 packets artificial sweetener (as per taste)

11. 1 tsp baking soda


1. Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often.

2. Mix raisins, nuts, lemon orange peel and pineapple jam mix it in the flour until well coated.

3. Add the cranberries and orange juice mixture.

4. Sprinkle baking soda over mixture, and mix.

5. Fold in the mixture well don’t stir. Pour batter into a greased and floured 9 inch loaf pan.

6. Bake at 325 degrees F (165 degrees C) for 40 minutes.

7. Cool and serve with fresh strawberry or raspberry syrup or just plain with tea or coffee.

8. For syrup you can crush the frozen raspberries or strawberries and boil them sugar and water. For every cup of berries add ½ cup of sugar and 2 glass of water. After the mixture is thickened or turned syrupy, strain it and cool down the syrup. You can use this over pancakes, bread, cakes or salads.


Saturday, August 28, 2010

Tip of the Day

When making the ginger garlic paste add some salt to it before grinding it to have a smooth paste.

Monday, August 23, 2010

Tip of the Day

It you are making Chappati’s (Roti’s) for travel and you want them to remain soft longer, then knead the dough with water mixed with milk or curd.

Sunday, August 22, 2010

Chat Pate Peanuts

  Chitra Pal Chat Pate Peanuts


1. 1 bag of unsalted peanuts

2. 1 tsp of kosher /sea salt

3. ½ tsp of red chili powder

4. 1 tsp of chaat masala

5. 1 tbsp of sugar

6. 1 tsp of oil


1. Roast the peanuts in oven on gas in a non stick pan until it is golden brown

Chitra Pal Roasting peanuts

2. In a plastic bag or a brown bag (you can use same bag in which peanuts were packed) add salt, chaat masala, sugar and red chili powder.

Chitra Pal Peanuts

3. Now put the warm peanuts and 1 tsp of oil in the same plastic bag or a brown bag.

4. Shake it well until the mixture is stick with peanuts.

5. Serve these as a snack with tea, coffee or cocktail.


Thursday, August 19, 2010

Tip of the Day

If your gravy becomes too salty, make a few small balls of chappati dough and put them in the gravy.

Give 2-3 boils. Let them remain for some time in the curry. Before serving remove these balls which have absorbed the extra salt.

Wednesday, August 18, 2010

Spicy Jimikand

 Chitra Pal Spicy Jimikand

Did you know?

Sweet Potato and Yam Health Information
Sweet potatoes are relatively low in calories and have no fat. They are rich in beta-carotene , having five times the recommended daily allowance of Vitamin A in one sweet potato, as well as loaded with potassium. These nutrients help to protect against heart attack and stroke. The potassium helps maintain fluid and electrolyte balance in the body cells, as well as normal heart function and blood pressure.
Wild Mexican "yams" which are related to the sweet potato, seem to have anti-weight-gain, anti-cancer, and anti-aging properties, according to Dr. Earl Mindell.
True yams do not contain as much Vitamin A and C as sweet potatoes.


1. ½ kg jimikand / yam cubed after peeledChitra Pal Yam  Jimikand

2. 1 big / 2 small onions grated

3. 1 tomato grated

4. 1 tbsp of ginger garlic paste

5. 2 tbsp of tomato paste or puree

6. Salt to taste

7. 1 tsp of red chili powder

8. ½ tsp of turmeric powder

9. ½ tsp of cumin powder

10. 1 bay leaf / tej pata

11. 1 black cardamom

12. 1 tbsp of chopped cilantro/dhaniya leaves

13. Oil


Chitra Pal Jimikand Pieces


1. In a non stick pan add oil and then add tej pata and black cardamom.

2. First add onions till they turn golden brown.

3. Now add ginger garlic paste.

4. Stir for 1 minute and jimikand pieces.

5. Fry them until they turn golden brown.

6. Now add Salt, red chili and turmeric powder.

7. Stir it well and add grated tomatoes and tomato paste.

8. After cooking for 2 minutes add 1 cup of water.

9. Toss it well and let it cook with lid on for 15 minutes or until it is little soft on low heat.

10. Turn off the heat and add cumin powder and stir.

11. Serve with hot chapatti or naan.

12. Garnish with fresh dhaniya/cilantro leaves


Sunday, August 15, 2010

Tip of the Day

Add a little oil to the boiling daal /lentil in pressure cooker, this will enable it to cook faster and it will not spill daal mixture out of the cooker.

Saturday, August 14, 2010

Spicy and Sour Eggplants / Chatpate Baingan


Chitra Pal Chatpate Baingan


1. ½ kg small purple baingan / eggplants

2. 2 big onions chopped vertically

3. Salt to taste

4. 2 tsp of red chili powder

5. 1 tbsp of mango / amchoor powder

6. 2 tsp of turmeric powder

7. 2 tsp of coriander powder

8. 2 tsp of cumin powder

9. Oil


1. After washing the baingan thoroughly pat dry them with kitchen cloth.

2. Cut the baingan stems and make two cuts cross wise for filling.

3. In a bowl add salt, red chili powder, turmeric, amchoor, coriander, cumin powder and mix it well with spoon.

4. Now fill in all the baingans with the masala and keep them aside for 30 minutes at least.

Chitra Pal Spicy and Sour Eggplants 1

5. In the mean time in a non stick pan add 1 tbsp of oil and add onions to it.

Chitra Pal Carmalized Onions

6. When the onions are caramelized take it out from the pan.

7. In the same pan add all the baingans carefully with 2 tbsp of oil. Fry them until turned soft and changed color.

Chitra Pal Spicy and Sour Eggplants 2

8. Now place the onions in serving bowl and then add the baingans on the bed of onions.

9. Serve hot with rice, or chapatti’s


Wednesday, August 11, 2010

Tip of the Day

Add brinjals pieces from turning black add them in salt water.

Adraki Paneer

Chitra Pal Adraki Paneer


1. 200 gms of adraak peeled and chopped in thin slices

2. 200 gms of paneer

3. 2 big onions with 2 cloves of garlic grated

4. 3 medium tomatoes grated with 2 green chilies and 1 tbsp of coriander / dhaniya leaves

5. 1 tbsp of tomato sauce

6. ½ tsp of turmeric powder

7. Salt and Red chili powder to taste

8. 1 tsp of coriander powder

9. ½ cup of lemon juice

10. Oil

11. 1 tsp of poppy / sarso seeds

12. 1 tsp of cumin seeds


For Ginger:-

1. In a non stick pan add 1 tsp of oil; add cumin seeds, poppy seeds. When they crackle turn off the gas and pinch of salt and red chili powder.

2. In a grater add this mixture and add lemon juice. Mix it well till the mixture is well blended.

3. Now dip all the ginger slices in this lemon mixture and marinate it for 10-12 hrs minimum and 1-2 days. This can be used as Aachaar /pickle also with hot parantha’s or puri’s.

For Paneer:-

1. In a non stick pan add 1 tbsp oil on a medium heat and add coriander.

2. Add Onions and cook them until caramelized.

3. Add tomatoes and tomato sauce.

4. Add salt, red chili and turmeric powder

5. Cook on simmer for 15 minutes.

6. Now add the 2-3 tbsp of ginger slices marinated before with some juice.

7. Turn off the heat and add paneer cubes let it cook with lid on.

8. Garnish with ginger slices and serve.


Sunday, August 8, 2010

Tip of the Day

Add a little oil on the cold noodles and then boil them for cooking, in this way they will not stick to each other.

Tip of the Day

Always boil spinach in an open container to keep it looking green.

Saturday, August 7, 2010

Peppery Rice

 Chitra Pal Peppery  Rice


1. 2 cups of Basmati Rice (Used India Gate) soak in water for 20 minutes.

2. 1 ½ cup of chopped Red, Yellow, Orange, green bell pepper

3. 1 tsp of cumin seeds

4. Salt and Red chili powder to taste

5. 1 tbsp of oil

6. 1 bay leaf / tej pata

7. Water

Chitra Pal Chopped Peppers for Pasta


1. In a non stick pan add oil, and cumin seeds and tej pata.

2. When the cumin seeds splutter add bellpeppers.

3. Cook, stir fry them for 5 minutes and then add Salt and Red chili powder.

4. Strain the Rice and lightly fry them.

5. Now add water and cook until done.

6. Serve hot with cool Raita.