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I had already posted a 1st version of chole, but guess found a second one as well. This is the drawback of preparing food every day.You tend to think to do something different with the same ingredients. So here is how it goes:-


1) 1 cup overnight soaked  chole(chick peas)

2) 1 medium size chopped onion

3) 2 medium size tomato

4) 1 tsp giner-garlic paste

5) 1/2 tsp turmeric powder

6) 1 & 1/2 tsp chole masala

7) 1 tsp salt

8) 1/4 tsp green dried fenugreek seeds

9) 1 Bay leaf

10) 1/2 cumin seeds

11) 1 tsp oil


—-Boil the soked chickpeas along with a 1tsp chole masala and 1 bay leaf. Adding the chole masala while boiling flavours the chickpeas. You don’t have to boil a lot later to give the bland boiled chickpeas the flavour.Boiling the soaked chickpeas along the chole masala does the trick and gives the bland chole a nice flavour.

—-In a non-stick pan, heat 1 tsp oil.Add cumin seeds, once the cumin seeds brown add the chopped onions and let them brown.Once they turn brown add tomato’s and ginger-garlic paste along with turmeric.Fry till oil separates from the onion and tomato mixture.

—-Let the mixture cool and grind it to smooth paste. Again, heat oil in a non-stick pan.Add the  tomato -onion paste  along with the boiled chickpeas. Add the 1/2 tsp chickpeas, salt and let the mixture boil for 5 mins.

—Just when you are about to turn of the heat add the crushed fenugreek seeds and mix well.

Your chole are ready to be served along with either hot rice to puri.This version tastes better than the earlier one that I have tried.



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Stuffed Brinjal curry (Bharla Vang)





1) 5 to 6 medium sized brinjal(egg-plant or Vang)

For stuffing:-

2) Peanut powder- 3/4 cup

3) Coconut-3/4 cup

4) sesame seeds-3 tsp

5) coriander-cumin seeds- 1tsp

6) ginger-garlic paste- 1tsp

7) red chilli powder- 1tsp

8) Cumin seeds

9) Pinch of asafoetida

10) Turmeric powder-1tsp

11) Maharashtrain goda masala or garam masala- 2tsp

12) Salt to taste


1. Remove stems and give four slits (not fully) to the brinjals. Wash them in salt water and keep immersed in water.

2. Roast coconut, sesame seeds, coriander-cumin seeds together till light brown. Powder this mixture and mix peanut powder, ginger-garlic paste, salt, chili powder and goda masala into it. Alternatively, grind all these ingredients together with the roasted mixture.

3. Fill all the brinjals with above masala.

4. In a pan heat oil and add mustard seeds. When they splutter, add asafoetida, turmeric powder and curry leaves

5. Add the brinjals. Pour in some water just to cover the top of brinjals.

6. Cover and cook over medium heat for about 15 min. If you need the gravy to be thick add little peanut powder and mix well.

7. Remove the lid and stir. Garnish with coriander leaves.

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Kaddu Kofta

In the most simplest form kaddu consists of balls of minced vegetable mixed with spices or onions.The variety like lauki kofta, shahi aloo kofta, Vegetable kofta, malai kofta are quite famous across India.

What you need:-

1) 2 cups of grated Lauki

2) 1/2 cup of besan

3) 1 tsp red chilli powder

4) 1/2 tsp turmeric powder

5) 1/4 tsp cumin seeds

6) 1/3 tsp ajwain

7) 1 tsp ginger-garlic paste

8) 1 chopped onion

9) 2 chopped tomatoes

10) 1 tsp of coriander powder

11) 2 vertically slit green chilli

13) 1 bay leaf

14) 2  cloves

15) 1 tsp salt



—-Mix the grated lauki, red chilli powder, turmeric powder, cumin seeds, ajwain seeds, besan, salt. Make a dough & divide into small balls. If the dough is little sticky add more besan, as lauki tends to leave water if kept longer.Make lemon size small balls.

—-Heat oil & deep fry these balls.

—Take a pan, add 1 tsp oil. Saute a bay leaf, cloves, onion, ginger-garlic paste till onions become translucent. Add chopped tomato & fry till oil separates or tomato become sluggish.

—Add some water & slit green chillies.  Let it boil for sometime, add coriander powder & salt. Add the fried balls before you are about to take out off heat,as luki is smooth by nature, if you boil too much the balls may mash. Once you add the balls keep the mixture for 2 minutes so that balls absorb the onion-tomato gravy.

Garnish with coriander leaves & serve with chappati

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Mutter -Panner

What we need:-

1) Panner (150gms) or chopped into cubes 1 & 1/2 cup

2) Mutter (50gms) or 1 cup

3) 1 medium size onion

4) 2 medium size tomato/ 3 small size tomato

5) 3 cm length ginger & 3 flakes of garlic/ 2 tsp ginger-garlic paste

6) 1 green chilli slit vertically

7) Few cashewnuts

8) 1/4 cup cream

9) Cumin seeds

10) Oil for frying

11) 1 tsp Salt

12) 1/3 tsp red chilli powder

13) 1/3 tsp garam masala

Serves-2  for lunch or dinner

How to go about doing:-

—-Cut the panner in cubes & sauté/fry in some oil on a non-stick pan till it turns gloden brown. Place these panner cubes in warm water, warm water removes the excess oil & maintains the softness of panner.

—-Roast the cashewnuts & grind to coarse powder.

—-Heat oil in a pan, add cumin seeds, Vertical slit green chilli, ginger-garlic paste & chopped onion.Saute till onions turn translucent.

—-Add tomato & fry till tomato leaves oil or becomes soggy.Cool this mixture & grind it to paste.

—-Heat the pan, ad the tomato-onion paste followed by peas & panner. Add little water for the consistency. Add salt, red chilli powder, garam masala & let it cook for 5 to 6 minutes or till the green peas change their colour to deep green

— Add the coarse cashewnuts just before taking off the heat.

—-Pour the cream on the top before serving.Garnish with coriander leaves.

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Chole (chickpeas)

What you need:-

1) Chickpeas/chole —2 cup

2) Tomato-3 medium sized-Chopped

3) Onion-1 & 1/2 medium sized- Chopped

4) 2 tsp garlic-ginger paste

5) 2 vertical slit green chilli

6) 1 tsp cumin seeds

7) 2 bay leaves

8) 1-2 cinnamon sticks

9) 2 to 3 cloves

10) 1 tsp turmeric powder

11) 1 tsp red chilli powder

12) 1 tsp coriander powder

13) 1/2 tsp garam masala

14) 1/2 tsp Chole masala

15) 1/2 tsp salt

Serves:- 2

How to go about it:-

—Soak the Chick peas overnight.Add 2 star aniseeds, cinnamon sticks & little turmeric in the water along with chick peas while boiling.Pressure cook the chole, keep it on high flame for the 1st whistle & then reduce the  flame on medium for next 4 to 5 whistle.The boiled chole should be v soft to chew, for this you have to ensure the chole are cooked on medium flame.Dont discard the water as it serves as a good broth later on.

—In a non-stick pan, heat oil add the cumin seeds,cinammon stick,bay leaves, cloves,chopped onions, turmeric powder & slit green chilli. Sauté it for a while or till onions get translucent.Add tomato & stir till oil separates from mixture.You can grind the onion & tomato before adding to the pan, look & feel of the grinded onion & tomato is better than the chopped ones.

—Add boiled chole along with the boiled excess water & stir to mix properly.Add the remaining masala i.e red chilli powder, chole masala, garam masala & coriander powder & salt. Let this boil for 5 to 6 mintues, so that the chole absorbs the masala.

—Mash few chole pieces with hand or with the spatula or you can grind few pieces. The mashed Chole adds to the thick consistency.

Serve the Chole along with pulka or rice.

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Bhindi Vegetable

Bhindi is the most simplest & fastest weekday vegetable.It wont take much of your time nor attention.Below is the dry bhindi recipe

What you need

1) 1/2 Kg Bhindi

2) Mustard seeds

3) Few curry leaves

4) 2 green chilli-chopped

5) 1/4 tsp turmeric powder

6) 1 tsp garam masala

7) 1 tsp oil

8) Few pinch of asfotedia


How to do :-

—Wash Bhindi & dry. The bhindi should dry completely,if not than the vegetable becomes v sticky

–Chop it (Not v small, as bhindi shrinks once cooked). Heat oil in a pan, add mustard seeds. Once they crackle add turmeric+ curry leaves+asfotedia+Green chilli

—Add the chopped bhindi & stir well to ensure all the chopped bhindi are coated by the tadka.

–Close the lid & let it fry. Stir in between to avoid burning. Press one bhindi against the wall of the pan, it should break easily. If it breaks than the vegetable is cooked.

—Now add salt, garam masla & sit well.

You bhindi is ready to be packed for Lunch.

Note:-Instead of garam masala you can add pav-bhaji masala, sambar masala, Knoor Maggi masala any other masal that  u like. The bhindi taste different with different. Try all the version & see which one you like.

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Coconut Cabbage

Simple, busy day vegetable.



1) 1/2 Kg cabbage — washed & chopped

2) 2 small green chilli

3) 2 tsp urad dal

4) Few curry leaves

5) Pinch asafoetida

6) Few mustard seeds

7) 1 tsp oil

8) 1/2 tsp turmeric powder

9) 1/2 cup shredded coconut


—-Heat oil in a pan, add mustard seeds. Once  it crackles, add chopped green chilli+curry leaves+turmeric powder+asafoetida+urad dal

—-Fry till urad dal turns brown. Now add the chopped cabbage & mix well. Ensure all the cabbage are coated with turmeric yellow colour + add salit

—-Pour little water & let it cook for a while. Stir in between.

—-Check in between if the Cabbage is cooked. The way you can check the cooked cabbage is by pressing the cabbage against  the spatula that u r using to stir. The cabbage will break instantly when cooked, otherwise it would take lot of effort to break it. If the cabbage is uncooked than add little more water & cover the pan with the lid.

—-Add the shredded coconut 2 mins before u taking the pan from heat. Mix well & server.


—Do a taste test

The water that you add is usually 1/4 amount of cabbage in the pan.

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