Nov 17, 2010


2 large Potatoes, peeled & boiled 1 inch pieces
1cup Pomegranate pearls
½ Onion chopped
1/2cup Peanuts, roasted
2tbsp Fresh coriander leaves
2 tbsp Fresh mint leaves, chopped (optional)
1 tbsp Chaat masala
1 tsp Salt or to taste
½ cup Sev
1tsp Lemon juice
2tbsp Green chutney (recipe in the blog)
1tbsp grated carrot for garnish (optional)
In a large bowl combine potatoes, pomegranate pearls, onion, peanuts, coriander leaves, mint leaves, chaat masala and salt and toss well. Add sev, lemon juice and green chutney and toss the mixture again. Transfer the mixture into individual bowls and serve immediately. Garnish with grated carrot.

Spicy Roasted Chickpeas

I always thought that chickpeas and green peas were deep fried in oil to get that crunchiness. I used to love these while growing up. But, then I found this recipe in one of the books my friend recommended & there it was “What I needed” it said bake them. Thanks to my friend Sarojini.

Chickpeas 1 tin
¼ tsp Red chili powder or as per your taste
¼ tsp Garlic powder (optional)
1/2 tsp Salt or as per your taste
1 tsp Olive oil
1 Lime cut in to wedges (optional)
·        Preheat oven at 400F for 15 minutes.
·         If using canned chickpeas, open the can, drain it in a colander, rinse it with water well. Dab the chickpeas with a paper towel. Don’t wipe it dry, little moisture is recommended so that the seasonings stick to the chickpeas.
·         Transfer the chickpeas to a large baking sheet and add the chili powder and garlic powder & coat it with olive oil. Use little salt because canned chickpea has salt in it already.
·         Leave it in the oven for 35-38 minutes, stirring every 10 minutes. If you want crunchy chickpeas roast it for another few mins minutes.
·        Again keep in mind that oven temperatures vary, so check yours around 35 minutes first and then decide either to roast it further or not.
·        Mine got crispy after 40 minutes, switch off the oven and leave the baking tray in the oven itself for another 10 minutes. Be careful to keep checking it,they might burn.
·        Fat free, guilt free roasted chickpeas are ready to be snacked on. It was so crunchy and addictive. We couldn’t stop nibbling on.

Nov 15, 2010


Gatte ki kadhi is a rajasthani recipe. It is easy & very delicious which can be eaten with parathas or pulao. I learn't this recipe from "manjulas kitchen".

For the Gattes
  • 1 1/4 cup besan (gram flour)
  • 1/2 tsp chili powder adjust to taste
  • 1/2 tsp salt
  • 1/8 tsp turmeric (haldi)
  • 3 tbsp yogurt (dahi)
  • 3 tbsp oil
For the kadhi
  • 1 cup yogurt (dahi)
  • 1 tbsp besan (gram flour)
  • 1/4 tsp turmeric powder (haldi)
  • 1/4 tsp chili powder adjust to taste
  • 1 tsp jeera powder (cumin powder)
  • 1 tsp salt or to taste
  • 2 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp mustard seeds (rai)
  • 1/8 tsp asafetida (hing)
  • 2 whole red chilies
  • 1 bay leaf (tejpatha)
  • 2 laung (cloves)
  • few curry leaves (karipatha)
  • 2 tbsp chopped cilantro (garnish)
For Gattes
  • Mix all the ingredients of gattes in a bowl and make soft dough. A little amount of water can be used if needed. The dough will be a little sticky; wetting your fingers with oil will help.
  • Divide the dough into 4 or 5 parts & roll each one between your palms into a long smooth log (not too thick or thin). Oil your palms to prevent the dough from sticking.
  • Boil 3 cups of water in a large pot. Gently drop the Gatte logs into the boiling water and cook until they begin to float up to the surface. This should take about 8 minutes.
  •  Remove the cooked Gatte logs from the water and let them cool. Keep the water aside don’t throw.
  • Slice the logs into approx. ¾ inch pieces & Set the Gatte logs aside.
For The Kadhi:
  • Mix yogurt, gram flour, turmeric, chili powder, and jeera powder and whisk it well to make a smooth paste. It will be thick (don’t add water).
  • Pour the oil into pan over medium heat. Add the cumin seeds, mustard seeds, and asafetida, bayleaf, cloves, dry red chillies, curry leaves & stir for a few seconds.
  • Pour in the yogurt paste & whisk for approx. 3 minutes.
  • Add the gatte water which we kept aside & stir until the gravy comes to a boil.
  • Add salt to taste.
  • Add the Gatte to the gravy, cover and let it cook on low-medium heat for 20 minutes or longer until it is a little thick like soup. Turn off the heat.
  • Add cilantro & cover the pot for a few more minutes.
  • Serve with rice, pulao, or parathas!  I served it with methi  parathas.