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.