Vegetarian Dishes


                                       48- Palak- Paneer (Spinach- Cheese)

paneer , home made paneer, palak ,spinach, green vegetables
Palak- Paneer ( Spinach - Cheese)

Yesterday my brother Roofi brought fresh cheese n spinach from his farm house so I cooked my favourite dish Palak-Paneer. I like spinach as it is rich in Iron and increase hemoglobin and makes our health pink.
Here is the recipe of Palak -Paneer

Category - vegetarian 
Time -20 minutes

  • Palak (spinach)-1/2 k.g washed and boiled
  • Onion Paste -2 table spoon
  • Red chili powder-1/4 tea spoon
  • Coriander Powder-1 tea spoon
  • Turmeric powder- 1/2 tea spoon
  • Green Chili-4 (chopped)
  • Garam Masala Powder-2 pinch
  • Tomatoes- 2 medium size (pulp or puree)
  • Salt- 1/4 tea spoon

    How to do-

    Make puree of boiled spinach in the mixer grinder and keep it aside.In between heat the cooking oil in the pan, add onion paste, red chili powder, coriander powder,turmeric powder, green chopped chili, tomato pulp or puree and salt . Mix 1/2 cup water and cook it on the low flame for few minutes .When oil stared coming on the edges, mix spinach puree, stir a little and let it boil. 
    After few minutes of boiling, add pieces of cheese and cook it for a while . Adjust salt and chili according to your taste then turn off the heat .It's done  

    paneer , home made paneer, palak ,spinach, green vegetables
    Palak- Paneer ( Spinach -Cheese)

    Happy Cooking !!!
    Arshia zaidi!!!


    47-   Methi Malai  Matar 

    matar, malai, hari methi leaves , green vegetables.
    Methi Malai Matar

    Today's recipe is Methi Malai Matar, a tasty veg recipe for vegetarians  cooked  by my Bhabhi Shiza Ali Zaidi. Its flavour and taste can make your meal rich and special. This dish could be a great dish  for  special guests..

    Hari Methi 
    Milk Cream 

    Category - Vegetarian
    People 2-3
    Time -15 minutes.

    Here are the ingredients of Methi Malai  Matar. 

    • Cooking oil - 1 table  Spoon
    • Green fenugreek  leaves -200 gram (Chopped or Paste 1 big bowl )
    • Peas (matar ) - 2 cup
    • Full cream Milk - 1 bowl
    • Ginger (Adrak ) paste - 1/2 tea spoon,
    • RipeTomato( Tamater) - 1 big (paste or  chopped)
    • Cashew (kaaju) -15 pieces(paste )
    • Milk Cream - 
    • Green chili -  4
    • Salt - 1/4 tea spoon .
    • Turmeric powder( haldi)-1/4 tea spoon
    • Red chili powder (lal Mirch )-1/4 tea spoon
    How to cook 
    Clean green methi leaves , wash it well , and boil it with peas with a small quantity of water.Heat  the cooking oil in the pan Add  turmeric powder, red chili  powder ,salt, paste of ginger, tomato  and cashew and  cook it for a  while. Mix boile peas and   green methi leaves  and  cook  it  well , When it is done  add Milk cream  and  cook it  again  for a while When oil started coming  on the  gravy ,turn off the  heat. Serve it hot.with paav, chapati , rice etc.

    green vegetables, best Indian vegetable dishes
    Methi Malai Matar

    Happy Cooking !!!
       Arshia Zaidi


     46-   Mushroom with Ginger- Garlic Flavour

     mushroom, ginger , garlic, adrak , lehsun .best Indian recipes.
    Mushroom with Ginger- Garlic Flavour
    After Mushroom ki Sabzi ,here is another recipe of mushroom  for my esteemed readers .Its a snack with  Ginger - Garlic flavor.Hope you will like it 

     Category - vegetarian

     Time - 10 min. 
     People -2


    •  Mushroom -  1 pack 
    •  Ginger paste - 1/4 paste
    •  Garlic paste- 1/4 paste.
    •  Salt - 1/4 tea spoon/ 2 pinch 
    •  Black pepper(kali Mirch) powder - 2 pinch 

    How to cook 

    Wash  mushroom  and cut them into  pieces  Heat the cooking oil  in the pan . Mix Ginger - Garlic Paste  and parch it well as there should no smell of ginger - garlic .Add pieces of mushroom and  stir it well ,sprinkle  Black Pepper Powder - Salt - on the  mushroom . Close the lid  and cook it well on the low flame for few  minutes . Adjust salt according to your taste. When it turn soft and well cooked ,turn off the heat . Serve it hot 
    mushroom, ginger , garlic, adrak , lehsun .best Indian recipes.
    Mushroom with Ginger- Garlic Flavour

    Happy Cooking !!!
     Arshia  Zaidi



    45- Cabbage with Soyabean Chunks 

    patta gobhi sabzi, soya bean

             Cabbage with Soya bean Chunks 

    Few  days ago I met  a old family  friend Dolly  in a family function  at  Bareilly. We have always  shared a cordial  relation ship and often used to visit each other home .She  cooks tasty food , I would like to share  her recipe of cabbage  with soya beans chunks which is healthy and  tasty as well. 

    Category - Vegetarian 

     Time - 15 min. 
     People - 4 

    Ingredients -

    •  Cabbage ( patta gobhi)- 1/2 k,g
    •  Cooking oil - 3 tea spoon 
    •  Ajinomoto- 1 tea spoon (full)
    •  Soyabean chunks- 1 cup (soaked in  warm water)
    •  Turmeric- 1/4 tea  spoon  
    •  Chili  powder. 1/4 tea spoon 
    •         Cabbage with Soya bean Chunks 

    •  Salt - 1/2 tea spoon

    How  to cook- 

     Heat the cooking oil in the pan  add turmeric powder, salt Ajinomoto, and red  powder  . keep the  flame  low and mix it well , then mix cabbage and  soyabean chunks. and stir it well . Close the lid and cook it for five minutes then turn off the heat. 
    serve it  with tea  as a snack  or enjoy it with chapati or bread.  

    Happy Cooking !!!

    Arshia Zaidi 


     44-     Lauki ke Kofte ( Bottle guard Dumplings  with  gravy)  

    Lauki ke kofte 

    Yesterday I tried  hard to  recreate the same aroma  of delicious Lauki ke kofte , which Mummy used to cook for all of us. My brother Ali who always say no no to lauki ki sabzi , he ate it happily. 
    I got compliments for the dish which gave me a high.Here is the recipe of Lauki ke  kofte for my Esteemed Blog Readers.

    Category - Vegetarian
    Time - 30 min.
    People -4 

    Ingredients - (for Lauki ke kofte) 

    • Besan (gram  flour) - 2 cups  
    • Lauki (Bottle Guard) -1/2 k.g ( grated)
    • Salt -  1/4 tea spoon
    • Soda - 1 pinch 
    • Green chili ( chopped) -2
    • Cooking oil to fry 
     Method - 
    Peel and  grate Lauki (Bottle Gourd) , add Salt , Besan choppedGreen Chili  and a pinch of Soda. Mix it well  and  fry dumplings (Kofte) in  the cooking oil on the low flame till it turn golden brown. 

    Ingredients  for  Gravy 

    •   Onion  paste - 4 table spoon
    •   Turmeric powder- 1/4 tea spoon   
    •   Red  chili powder- 1/4 tea spoon 
    •   Salt / 1/4 tea spoon 
    •   Tomatoes (chopped) -1 medium size.
    •   Cooking oil - 2 table  spoon


    Heat cooking oil in the big pan add Onion Paste ,TurmericRed Chili Powder  and chopped Red Tomatoes, mix 1/2 cup of water and cook it for a while on the low flame ,when tomato pieces turn soft and oil started coming  on the gravy, mix dumplings(kofta) gently with gravy and add 3 cup of water. Bring it to boil  on the low flame . Adjust salt according to your taste. When oil  started coming on the gravy  turn off the heat. Delicious Lauki ke kofte is  ready to serve .
    Lauki ke kofte

    Happy Cooking !!!
    Arshia Zaidi




    43-   Aaloo ki sabzi ( potato recipe)

    Aloo ki sabzi 

    Is  this pic of  Aloo ki sabzi  making  you   mouthwatering ... if it is so ...  be ready to enjoy it within  10 mins.When ever I cook this Aloo ki sabzi , It reminds me of  my cousin  sister Arshi Imam , as  it  used to be her  favourite  dish. She often  asked me  to cook this  sabzi  for her. 

    Here is the recipe -

     Category - vegetarian

     Time - 15 min.
      People - 3- 4

     Ingredients -

    • Mustard oil/  Cooking oil - 2 table  spoon
    • Potatoes ( Aloo) -5 medium size  
    • Tomatoes (Tamatar)- 2(ripe)medium size  
    • Green chili (Hari Mirch)-2-3(chopped)
    • Turmeric powder -(Haldi) - 1/2 tea spoon
    • Red chili powder ( laal  mirch powder)-  1/4 tea spoon
    • Salt  (Namak)- 1/4 tea spoon
    • Cumin seeds (zeera)-1/4 tea spoon 

    How to cook -

    Heat the cooking oil  in the  pan ,    add  cumin seeds , when it sprinkles, mix  turmeric powder, red chili  powder, salt,  chopped  ripe  potatoes and  green chili . mix  half cup of water and let it cook  for few minutes on the low flame .When tomatoes turns soft and oil started coming  on the gravy ... add  potato pieces  with 1  cup of water , mix it well  with gravy  and  close the  lid  . Stir  it  time  to time  and  adjust the  salt  according to your  taste .Cook  it on the low flame  till it turn  soft  and well cooked .

    You can cook it in the pressure cooker till 2 whistle on the low flame .

    Happy Cooking!!!
     Arshia Zaidi

    42- Safed sookhi urad daal  

             Safed sookhi urad daal 

     Mummy  was vegetarian  and  loved  to  eat White  urad daal  with  plain  roti  and  salad .I like the combination of  chicken  qorma  and   sukhi  urad daal .... just  want  to share  this  delicious  recipe  with  you of all . 

    Category -  vegetarian 
    Time - 15- 20  min. 
    People -  4-6 

    Ingredients -

    Black gram (skin less)-safed urad daal -1 glass (250 gm) 
    (water soak for 1/2 an hour )
    Ginger (chopped) -1/4 tea spoon 
    Lemon Drops- 4-6 
    Salt-1/4 tea spoon
    Green Chili (chopped)-2  
    Baking powder (soda) -1 pinch 

    for  seasoning - 

    Pure Ghee/ cooking oil - 2 table  spoon 
    Onion slices- 4-6
    Cumin seeds -1/4 tea spoon

    How to cook 

    Take a thick bottom  shallow  pan, Cook  water soaked  safed urad daal  with one  cup of water, salt, chopped  green chili ,lemon drops and a pinch of  soda .Bring it to boil then cook it on the low heat .Add more water(1/2 cup approx) if it is required and  adjust  salt according to your  taste .

     When  lentil ( daal) turn  soft and well cooked ,turn off the  heat .

    Now  prepare Seasoning / Bhaghaar   of  pure  ghee/ cooking oil, onion slices, and cumin seeds( zeera ) and mix it with daal.
     Serve it with  plain  roti  and  salad.

    Happy Cooking!!! 

     Arshia zaidi 


                                                 41-    Dahi -Phulki 

                      Dahi  -Phulki 

     Sorry ... I am publishing a  new recipe  Dahi -Phulki  after a long  gap .....   could not  get time  to write   due to complete  some  other task... 
     People  who  are fond of  curd recipes, they would  surely love  it  as  it  is  very  light  and  digestive  dish . Soft  Besan ki Phulki  and its  garlic  flavour adds on a wonder full  flavour to this dish .
     Category - vegetarian
     Time - 15 min.
     People 3- 4

    Ingredients -

     For Curd Mixture 

    •  Dahi / Curd/ Yogurt  - 250 g.m
    •  Milk - 2 cup
    •  Garlic paste - 1/4 tea spoon
    •  Red chili powder- 1/4 tea spoon
    •  Black salt- 1/2  tea spoon
    •  White  salt- 1/4 tea  spoon

    For  Besan ki  phulki  ( Gram  flour fried  balls)

    •  Besan / gram flour - 2 cup
    •  Baking soda - 1 pinch
    •  Salt- 1/4 tea spoon
    •  Oil to fry

    For  bhaghar/ Seasoning

    • Oil/ pure ghee - 1 tea spoon
    • Zeera / cumin seeds- 1 full  pinch
    • Broken  red   chili- 2
    • Heeng (asafoetida )- 1 pinch
    • Mustard seeds ( optional)- 1 pinch 

     How  to do - 

    Take a  bowl and prepare curd   mixture  with  black salt ,garlic paste, white salt , red chili powder  and curd . Mix it well  till it turn smooth,  add 2 cup of milk  or 2 cup of water  to make  thin liquid  of curd mixture. Adjust salt  according to  your taste .
    Besan ki  phulki  sucks  lots of water , that's why  we  should mix  enough  quantity  of water  or  milk  in dahi .)

    To make   Besan  ki Phulki , Mix small quantity of water  in besan  to make pourable  batter. add baking  soda  and salt and  mix it well  for  few  minutes. Heat the oil in  thick bottom vessel , drop  4-5 spoon full  batter  of Beasn /Gram flour  in oil , fry it on the low flame  till it turn  golden brown  from  both sides. Put fried Besan ki  phulki   on paper nepkins to remove  extra oil.  After few minutes  drop these  Besan ki phulki  in  prepared  curd  mixture . 

     Prepare bhaghar / seasoning of  broken red chili,  cumin seeds , heeng and mustard  seeds(optional)  with one  tea spoon of  oil. Spread it on Dahi -Phulki  and  close the lid.  Give it at least 1/2 an  hour to soak well  then serve . 

      Dahi  -Phulki (( Gram flour fried balls with curd)

    Happy Cooking!!!



     40-  Methi -Aloo(Green fenu greek leaves with potatoes)

    Methi -Aloo

    Earlier I used to dislike Methi  just because of its bitterness, but  one day our domestic help Lallu  cooked this green vegetable with potatoes for us, which   was  not bitter at all.
    I am so greatfull to him as he  taught me several  recipes. Methi Aaloo is one  of them.   

    Here is the recipe..............

    Category- Vegetarian
    Time- 30 minutes

     Ingredients - 

    •  Hari  Methi (Green fenu greek leaves- 250.g.m)
    •  Pyaaz (Onion) - 250 .g.m( 3 big, chopped)
    • Aloo (potatoes)- 3 medium size (chopped)
    • Mustard oil- 2 table spoon
    • Dry red chili- 4
    • Lehsun (Garlic  clove)- 10(chopped)-
    • Salt- 1/4 tea spoon 

    How to do-

    Fry onion slices in hot  mustard oil, when it turn little pink , add broken red chili, chopped garlic and  salt..... and stir well. 
    Now mix chopped green methi leaves and potatoes  and stir again , add some water- (1/2 cup) , and cook it till potatoes turn soft. Adjust salt and  parch it well, When oil started coming on the edges of the vessel ,turn off the heat. Methi -Aaloo  is done.

    Happy Cooking !!!

    Methi -Aloo
    Arshia Zaidi  


                                      39-   Mushroom  ki sabzi

              Mushroom  ki sabzi

    Cooking is one of my favourite pass time.I have learnt  several new recipes. One of them  is mushroom recipe .Usually I cook mushroom with ginger - garlic paste but yesterday my sister Hina  cooked very  delicious mushroom  in different style ,Without delay I asked her the  recipe  and publishing it for my esteemed readers .

    Here is the recipe .....

     Category - vegetarian
     Time -  15 min.
     People- 2-3

     Ingredients -    

    •  Mushroom- 250 g.m( chopped)
    •  Ginger- garlic  Paste -1/4 tea spoon
    •  Cooking oil- 1 table spoon
    •  Onion Paste - 1 table  spoon
    •  Turmeric (Haldi) powder- 1/4 tea spoon
    •  Red chili (Lal Mirch)Powder- 1/4 tea spoon
    •  Coriander(Dhania) powder 1/4 tea spoon
    •  Kasoori Methi (dry)- 1 tea spoon
    •  Salt- 1/4 tea spoon

     How to do 

    Fry few slices of onion  in cooking  oil, add chopped mushroom and stir a little, mix ginger- garlic-onion paste  parch it well, mix turmeric, red chili, dhania powder, salt and  dry leaves of kasoori methi, pour in 1/2 cup of water, cook it again on the  low flame till  it  well cooked . 

    Mushroom ki sabzi ( mushroom recipe)

    Happy Cooking!!!
     Arshia Zaidi


    38- Tamatar- Pyaz ki Sabzi (Tomatoes with onions)

       Tamatar - Pyaz ki Sabzi (Tomatoes with onions)

    When ever I cook  Palak ka saag with kali urad daal , I always  cook this  Tamatar - pyaz ki sabzi. It's  a great combination which goes very well  with steamed rice .

    If you want to try ,here is the recipe....

    Category- vegetarian

    People- 4
    Time -15 minutes


    • Ripe Tomatoes(Tamatar) - 250 g.m
    • Onion(Pyaz)- 250 g.m (3 big) (chopped)
    • Cooking oil- 2 table  spoon
    • Red chili powder- 1/4 tea spoon
    • Salt-1/4 tea spoon
    • Green  chili- 4 (chopped)
    • Roasted cumin seeds powder (bhuna zeera )- 1/2 tea spoon
    How to do 

    Fry  onion  slices  in cooking oil till it turn little  brown , add chopped ripe tomatoes, green chili, red chili  powder, cumin seeds powder  and salt.  mix it all together. Mix half cup of water,  and cook it on the low flame till it well cooked. Adjust salt according to your taste and garnish it with coriander leaves  before serving .

    Happy Cooking !!!

    Arshia Zaidi  


     37-Annanaas Anaar ka Raita 

    Annanaas Anaar ka Raita

    My darling  daddy  loves good food and I love to pamper  him  with delicious  dishes Last month  when I visited  Bareilly  I  made Pine apple -Pomegranate  raita  for him , which he  enjoyed a lot .
    The  rich  creamy   texture   of  curd with  pomegranate and chopped pine apple looks  so beautiful  and  the  taste of  dish is unbeatable.Here is the recipe...... 

    Category - side dish
    People- 4
    Time - 15 min.


    • Fresh curd - 250 g.m
    • Black salt- 1/4 tea spoo
    • Plain salt- 2 pinch 
    • Sugar-1- tea spoon
    • Pomegranate seeds - 1 bowl
    • Chopped pine  apple- 1 bowl
    • Raita masala (optional)- 1/4 tea spoon
    How to do -  

    Take curd in the  bowl , beat it up until  it  get smooth ,( mix 1/2 cup of milk if curd is too thick) add  black  salt  and mix it well. Add pomegranate seeds,chopped pine          apple and mix it all again. Adjust salt  according to your    taste. Delicious  Curd - pine apple pomegranate recipe is done .Give additional  flavour  to  your dinner  with  this delicious recipe of  yogurt. 
    Annanaas Anaar ka Raita

    Happy cooking!!!
    Arshia Zaidi  


    ---------------------------------------------------------------------------                     36-  Palak -Aloo

    Best Indian meals
    Palak -Aloo( Green spinach with potatoes)

    I prefer to buy vegetable from  Mother dairy because of their  best quality. Yesterday when I  saw fresh  green  leaves of spinach on this vegetable  outlet .I did not  buy any other   vegetable accept  fresh  spinach. 

     Al though It's  true that green  spinach  consume a  lots of time  in  preparation  but  I do not mind it. There are plenty of vegetarian and non vegetarian  dishes  which we  cook  with green  spinach. Earlier I have shared non veg. recipes  like Palak - Soya- Methi ka saag and minced  meat kofta, Saljam -Palak- Gosht. 

    Now I will share  simple veg. recipe  of  Palak - Aloo with  all of you .  Hope you will relish the simple taste of  Palak -Aloo  from my mother's kitchen . 

    Category - vegetarian
    People -3-4 
    Cooking Time - 20  min.  

    Ingredients - 
    • Hari Palak (spinach) - 1/2 k.g (washed and chopped) 
    • Aloo( potatoes)-  4 medium size (cut into small pieces) 
    • Mustard Oil- 2 table spoon 
    • Heeng ( asafoetida) - 1 pinch
    • Zeera ( cumin  seeds)- 2 pinch 
    • Turmeric  powder- 1/4  tea spoon 
    • Salt - 1/2 tea spoon

    How to do - 

    Heat mustard oil in khadhai  or big vessel, (keep the heat low ), add heing, zeera , salt, turmeric powder, dry broken red chili and stir a little. 
    Mix chopped  green  spinach and potato pieces  in the oil and mix it  well all together.(do not add water as spinach  releases it's own water) close the lid , and cook it on the medium flame. When potato pieces  turn  soft and spinach cooked well , parch it well and  adjust the salt , Turn  off the heat Palak- Aloo is done.
    Palak -Aloo( Green spinach with potatoes)

    Enjoy the simple taste of Palak -Aloo.
    Happy Cooking!!!
    Arshia Zaidi



                                         35-  Laal Masoor Daal 

     masoor daal , daal recipes
    Lal  Masoor Daal (Plain)

    Here  is  the simple recipe of  Pink  Masoor Daal   which I  cook  with  green chili  and salt . It's taste so good. Hope you would  like it . 

    Category - vegetarian

    Time- 10 min. 


    •  Lal masoor  daal (pink lentil)- 6 table spoon
    •  Green chili -4( chopped)
    •  Salt- 1/4 tea spoon

     For Baghaar/ tadka

    •  Pure ghee- 1 table spoon 
    •  Garlic clove-4 ( chopped)
    •  Dry red chili- 2 (broken)

    How to do- 
    Wash  Lal masoor daal,  put it in the pressure cooker with 4 cup  of water and salt and bring it to 3 whistle on the medium flame. Turn  off the heat. When the lid open, adjust salt and add water if it is required. Mix it well and make it to boil again. 
    Lal Masoor Daal ( Plain)
     Now  prepare  baghaar  for  daal with pure  ghee, chopped  garlic and dry  red chili  and  pour out on the prepared daal. Its done.   

    Happy cooking!!!

    Arshia Zaidi


                             34- Aloo ki  barqhi

    Sliced potato recipe(- Aloo ki  barqhi)

    There are plenty  of recipes of potatoes   which we cook daily, one simple recipe of potatoes  is Aloo ki barkhi ,which is  simple  and very easy to cook . 

       Category- vegetarian 
       Time- 15. min.
        People -2

    • Potatoes (Aloo)- 250 g.m(4 medium  size  piece approx - Cut into  slices)
    • Mustard oil/ cooking oil- 1 table spoon
    • Cumin seeds( Zeera)- 2 pinch  
    • Broken  dry red  chili- 4
    • Salt- 1/4 tea spoon
    Method- Heat the mustard oil  in the pan , add cumin seeds, when they splutter , mix broken red chili, salt and potato chips. stir a little, add 1/2 cup of water  and  close the lid.  Cook it well till it turn soft. Adjust salt  and  turn off the heat. Its  done . 
    It you are cooking in the pressure cooker,  add 2 table spoon water and bring it to 2 whistle  on the medium flame. 
    Sliced potato recipe( Aloo ki  barqhi)

    Happy  Cooking!!! 
    Arshia Zaidi


    33- Baingan ka Bharta 

    Baigan ka Bharta 

    Here is  an easy recipe of  Baigan ka bharta from my mother's kitchen  . Usually people cook this  bhatra with roasted mashed baigan but I found it easier to cook baigan ka bharta with  boiled mashed egg plants. which  is great in taste . 

    Here is the recipe.

     Category- vegetarian 
     People- 4 
     Time- 20 mins. 

    Here  are the ingredients 

    • Egg plants ( round) - 1/2 k.g
    • Mustard oil/ cooking oil - 2 table  spoon
    • Onion  -2  medium  size, ( sliced) 
    • Garlic  clove - 10- roasted and crushed
    • Ginger- ( chopped) 1/4 tea spoon
    • Red chili powder- 1/4  tea spoon
    • Green chili - 4 ( chopped)
    • Tomato ( ripe)- 1-big (chopped)
    • Salt- 1/2 tea spoon
    • Bhuna zeera powder (1 tea spoon,full  
     How to do - 

    Peel off egg plants, and cut into pieces, cook it with some water( 1/2  cup) in the pressure cooker till one whistle,  when  lid open , take out  egg plant pieces in sieve and keep it aside . 

     Fry sliced onion in cooking oil, add chopped tomato,  green chili, salt, roasted and crushed  garlic clove, red  chili powder and  bhuna zeera powder,  cook it well  till  tomato pieces turn  soft.  now add  mashed boiled egg  plant and mix it well altogether, cook it on the low flame till its water dries up. Adjust  salt  and  parch  it well . Garnish it with coriander leaves.
    Happy cooking!!! 
     Arshia Zaidi
    Baigan ka Bharta 

                              32-   Arvi ki sabzi 


    After  Arvi- Gosht ,  here is  another   recipe  of  arvi  for vegetarian   people  which is simple and  tasty.   

    Category- vegetarian
    Time , 15- 20 min.
    People- 3 people

     Ingredients - 

    • Arvi (colacasia)- 1/2 k.g(Apply some  oil on your fingers before peel arvi 
    • Mustard oil/cooking oil- 3 table spoon 
    • Ajwaine( carom seeds) - 2 pinch
    • Red chili powder- 1/2 tea spoo
    • Mango powder- 2 pinch
    • Onion - 2 minimum size ( sliced) 
    •  Salt- 1/2 k.g 

    How to do - 
    Heat  oil  in  the  shallow pan  or  khadhai . fry sliced onion   in oil till it turn little brown, Add arvi pieces  ajwaine, salt, red chili powder and mango powder. mix it well all together, add 1/2 cup of water, and cook it on the  low flame   till  it becomes  soft  and well  cooked .

    Happy Cooking!!!
     Arshia Zaidi


    Dhuli  moong  ki  khushk( dry) daal 

     moong daal, green gram , Best Indian Meals
     Dhuli moong daal( skinless green gram lentil)

    Generally  people do not like  Moong ki daal , they  consider it as patient food. But this recipe of  skin less green gram  is  going to change your opinion. I still  relish that  delicious taste of  Dhuli  moong  ki  khushk  (dry) daal  which  my  mother used to cook  for  us in daily meals. We loved to enjoy  this   simple and yummy daal  with roti and  raw onion.
      Here is the recipe  of Dhuli  Moong Daal  for  you  from my mother's  kitchen , hope you would  enjoy. 

     Category -  vegetarian 

     Time - 10-15 min. 
     People-   2-3

    Ingredients - 
    • Moong daal (dhuli )(skinless split  green-gram  lentil)- 1/2 glass (soaked in water for  1/2 an hour
    • Onion -1 medium size(sliced) 
    • Cooking oil - 1 table  spoon 
    • Haldi (turmeric powder)- 1/4 tea spoon
    • Lal mirch(red chili powder)-1/4 tea spoon 
    • Badi iyaaachi ( black cardamom) - 3
    • kali mirch(black  pepper)- 6-8  seeds
    • Salt- 1/4 tea spoon
    • Pure ghee to garnish-  1 tea spoon      

     How to do - 

     Heat  the  cooking oil  in  the  shallow frying pan or khadhai   .fry onion slices  till it turn little brown , add badi illayachi, kali mirch, termaric ,red chili powder and  salt. stir a little , add water soaked dhuli moong daal and  mix it well altogether. Mix some water, (1/2 cup approx.) and close the lid . Stir  time to time as It should not be burn  on the bottom of the vessel) Cook it on the low flame till it is  done . Adjust salt according to your taste .When moong daal is well cooked, take it out in the bowl. Pour some pure ghee, and enjoy it with plain roti  and  raw onion. 
    moong daal, green gram , Best Indian Meals
     Dhuli moong daal( skinless green gram lentil)

     Happy Cooking!!!

     Arshia Zaidi


            30-    Khatte -Meethe Aam ki sabzi  

                 (Vegetable of sweet and sour Mangoes)

      We  have orchard of mango  at our  native Place  Saithal which is a small town 35 k.m away from Bareily. I consider my self  lucky  that our  forefather left this  beautiful gift  of orchard for us. Every summer we enjoy  variety of mangoes.  

    Best Indian recipes, mango, ripe mango recipe, Best Indian cuisine
    khatte- meethe aam ki sabzi (vegetable of sweet n sour mangoes)
    There is a variety of mango  in our orchard  is called  katha -Aam. These  juicy, digestive mangoes  are  small and  round in size  and has  kattha- meetha(sweet n sour)  taste. People love to enjoy it after meals. 

    My  Mom  Invented  a  unique  recipe with  Ripe sweet and sour  mangoes , and  had given  it a name Tapke.  This  Mango dish is specially for you from my mother's kitchen.

     Category- veg.

     Time 20 min. 
     People - 4 

     Ingredients -

    • Ripe sweet n sour mangoes (pake hue Khatte- Meethe Aam)- 1/2 k.g
    •  Onion - 250. g.m ( 4 big size) sliced
    •  kalounji- 1/2 tea spoon
    •  Salt- 1/2 tea spoon 
    •  Red chili powder(Lal Mirch)- 1/2 tea  spoon
    •  Turmeric powder (haldi)- 1/2 tea  spoon
    • Coriander powder (Dhania)- 1/2 tea spoon 
    • Cooking oil- 3 table spoon 

     Method - 

     Heat the cooking oil in the pressure cooker.fry sliced onion till it turn  little  golden, then add turmeric powder, red chili powder, coriander powder, kalounji,  and salt , stir it well with ladle and mix  1/2 cup of water, close the lid  and cook it on the low flame till it's water dried. When oil started coming on the gravy then mix these ripe, peeled ,juicy,  sweet and sour mangoes  in the gravy, and let it cook  in  it's own  mango juice. Cook for 10 minutes or so and adjust salt. When  vegetable is well cooked, turn off the heat. It is done.
     This special  dish of  sweet and sour  mangoes  taste  soooo delicious  with plain rice  and  Arhar daal. Last but not the least .... do not forget  to suck the juicy Guthli (seed) of mangoes. its awesome......

     Happy Cooking!!! 

    Arshia Zaidi 
     Mango recipes, Best Indian Recipes, ripe mangoes
    khatte- meethe aam ki sabzi (vegetable of sweet n sour mangoes)


                      29-    Mixed lentils / Mixed daal

     Best Indian meal,  Indian cuisine
     Mixed daal 
    Today I will  share  Mixed daal recipe with you .This  recipe  of mixed daal  have  mixture of four lentils like arhar daal, lal masoor daal , chana daal and  kali urad daal .Its  taste so delicious with plain rice  and  onion -lemon salad.  

    Time - 15 min. 
    People-  3- 4 

    All lentils soaked in water 
    for at least 1/2 an hour 
    • Chana daal -1 cup(4 table spoon)  
    • Lal masoor daal- 1/2 cup(2 table spoon) 
    • kali urad daal -1/2 cup(2 table spoon)
    • Arhar daal-1/2 cup(2 table spoon)
    • Cooking oil- 2 table spoon
    • Pure ghee-(optional)-2 tea spoon 
    • Cumin seeds(zeera)-1 pinch
    • Turmeric powder-1/2 tea spoon
    • Red chili powder-1/4 tea spoon
    • Green chili- 4(chopped) 
    • Red ripe tomato-1 medium size (chopped)  

     How to cook  Heat the cooking oil in the pressure cooker , add cumin seed, when they splutter, mix turmeric powder, red chili powder, salt, chopped tomato and green chili . Stir a little, mix 1/2 cup of water and let the ingredients  cook well, when oil started coming on the gravy, mix water soaked lentils  and  3 cup of water and bring it to 4-5 whistle  on the medium flame then turn off the heat. Let the pressure cooker lid open it self.
    When the lid open, mix  lentils well with
     ladle. Adjust  salt and add 2 cup of  water  and  boil it again ..Turn off the flame.  
    Keep the consistency of daal  as per your liking. I like  thick daal so I keep it that way.  
    Garnish it  with green coriander  chopped leaves  and pour out some  pure ghee to enhance the flavour of daal . Enjoy it with plain rice mango pickle, and salad.

     best Indian meal, daal
    Mixed daal 
     onion - lemon salad
      Arshia zaidi
    Happy cooking!!!


                         28-Masala  Parwal

    Bharwaan parwal, stuffed parwal
    Masala Parwal 

    What ever I have learnt ... about cooking ,It  is  from my great  mother ,she  used to pamper us  from her fabulous cooking and now the problem is taste of  food has developed  to that extent  that  I can  not  enjoy  less  tasty  food. Earlier I  published one of her favourite recipe  parwal ki sabzi which  is getting very popular among  all of you. Today I will share  another  recipe  of  parwal  which  she loved to cook  in a easy and  different style. 

    • You can cook this recipe as  bharwaa parwal also.

    Category - vegetarian
    Time - 15-20 min.
    People- 3-4

    • Pointed guard (Parwal)1/2(small size n fresh)
    • Onion- 4 big (sliced) 
    • Bhuna zeera powder-1tea spoon  full. 
    • Red chili powder-1/2 tea spoon
    • Salt-1/2 tea spoon(or as per your taste) 
    • Garam masala- 1 pinch
    • Cooking oil- 2 table  spoon
    • Turmeric powder- 1 full pinch

    How to do 

    Heat  cooking oil in the pressure cooker , fry sliced onion till it turn little brown , add red chili powder, salt , bhuna zeera, mango powder  and  Garam masala powdermix some water (2 table spoon approx.) and let the ingredients cook for 5 minutes. Add  parwal  pieces in gravy and  mix it well with gravy . Close the lid of pressure cooker and bring it to 2 whistle on the low flameNow  turn off the flame.When the lid open , adjust  salt  and parch it well.When oil started coming on the edges  of  the vessel, turn off  the heat. Masale wale parwal is ready to serve.

    bharwaan parwal , stuffed parwal
    Masala Parwal 
    For bharwa parwal , stuff these spices in slit parwal , and cook it with fried onion. 

    Happy Cooking!!!     

     Arshia zaidi



     27-   Lauki ki sabzi

     best Indian  meals, Indian recipes, best Indian veg. recipes
    Lauki ki sabzi ( simple recipe of bottle gourd)

    I  love to enjoy  lauki ki sabzi  in  summer season .This  green vegetable  gives light and  soothing  effect to  stomach .I often  cook  it  with  slices of  onion and ripe tomatoes.It's light green colour gives cool  effect  to   eyes. Some people do not like this vegetable  as they consider it Mareezo ka khana . but I found this vegetable very tasty.Try it 

    Category- Vegetarian
    People- 4
    Time- 15-20 min. 


    • Lauki/Bottle gourd-1k.g (peel and cut into small pieces)
    • Cooking oil- 2 table spoon
    • Onion - 1medium size (sliced)
    • Cumin seeds-2 full pinch
    • Red chili powder- 1/4 tea spoon
    • Salt -1/2 tea spoon
    • Tomato- 1(small size) ripe and chopped
    • Green chili (chopped) -2 


    Heat the cooking oil in the  pressure cooker ,  fry sliced onion till it turn little  brown  then mix cumin seeds, chopped ripe tomato, salt, red chili powder and  green chiliStir 2-3 times and  mix 1/2 cup of  water. now cook it on the low flame till ingredients  turn into thick gravy.  When oil started coming on the gravy, mix pieces of lauki with  gravy, stir it well, you do not need to add water as lauki releases  its water. Close the lid of pressure cooker and bring it to 4-5 whistle on the medium flame, then turn off the heatWhen the lid open ,stir 2-3 time, adjust salt and parch it well till  water dries up.When oil started  coming on the edges , turn off the heat.
    best Indian veg. dishes, best Indian meals
    Lauki ki sabzi ( simple recipe of bottle gourd)
    Lauki ki sadi sabzi is done.
    Enjoy the simple taste of green lauki.

    Happy cooking!!!
    Arshia zaidi  

          --------------------------------------------------------------------------------------------                          26- French beans with potatoes

    Usually  onion is the  inevitable  ingredient  of  my  cooking  recipes  but  there  are  few  vegetables, I  love to cook with out  onion. French beans and potatoes  is one of  them.     


       Category- Vegetarian

    Time- 15 min.


    • French beans- 1/2 k.g (washed  and  chopped)
    • potatoes-3 (cut into small pieces)
    • Tomatoes-1 (chopped) 
    • Green chili- 2
    • Turmeric powder- 1/2 tea spoon
    • Red  chili powder- 1/4 tea spoon
    • Cumin seeds- 2 pinch ( full)
    • Mustard oil / refind oil- 2 table spoon
    • Salt- 1/2 tea spoon 

    How to do -

    Heat the cooking oil in pressure cooker. add cumin seeds  turmeric powder, red chili powder. chopped potatoes and green chili , mix half cup of water, and cook it till tomato pieces turn soft  and meshed with other ingredients , now  add  chopped french beans  and  potatoes, mix it well altogether , close the lid of pressure cooker, and  bring  it to 2 whistle  on the low flame  then turn off the heat, let the pressure cooker cool , When the lid open,  adjust salt according to your taste,  parch it well . Delicious french beans - potatoes is done . 

    Happy cooking!!!
    Arshia zaidi


            25-    Ridge gourd recipe (Torai ki sabzi )

    This post is dedicated  to my dearest  sister Hina zaidi,who is  a fabulous cookWhen ever I want to enjoy Torie ki sabzi , asked her to cook, she learnt this  recipe from our  domestic help Lallu, who is a great cook,  and  often cook  delicious dishes for parties. so here is the recipe  of  mazedaar toria (delicious ridge gourd) for  you.

    Category- vegetarian

    Cooking time -15- 20 min.
    People-  2-3


    • Ridge gourd(Toria)- 1 k/g ( fresh and  small size )
    • Mustard  oil-  2 table spoon
    • Onion-3 big pieces( chopped)
    • Tomatoes- 2 riped
    • Green chili - 4 ( Chopped)
    • Green Coriander leaves- 2 table spoon (chopped) 
    • Turmeric powder- 1/2 tea spoon
    • Red chili powder-  3-4 (chopped)
    • Coriander powder- 1/2 tea spoon
    • Salt-1/2 tea spoon ,or as per your taste 
     How to do   

    Peel off Torai (ridge gourd ) and cut into small pieces.Heat the  cooking oil in the pressure cooker and fry chopped onion till it  turn little brown , add  turmeric powder, red chili powder, coriander powder,  chopped tomatoes and salt. Stir a little and cook  ingredients for few minutes  till it turn into  soft  gravy,   when  oil start coming  on the gravy, mix pieces of torai , and mix it all together,
     Please do not add water as torai  releases lots of water it self while cooking . 

    Close the lid of pressure cooker and bring it to 3 whistle on the medium flame, when the lid open, stir  2-3 times , and adjust the salt. Parch it well till oil started coming on the edges. Turn off the heat and beautify the texture of torai  with green chopped coriander leaves.  
    Enjoy the taste of torai with chapati  and daal ......

     Happy cooking!!!

     Arshia Zaidi  


    ---------------------------------------------------------------                              24-     kathal ki sabzi)

    Today I have cooked  kathal ki sabzi  with onion  and  some spices  for   dinner.I bought  khathal which was raw and milky from inside, their seed were very soft.was raw and milky from inside, their seed were very  soft but its skin is so hard to  peel , so I requested  the shopkeeper to peel and  cut  kathal  into pieces with his sharp  knife. He cut the  kathal  with oil coated, knife  as  its white milky secretes would not wash off  easily .

    Category - vegetarian
    Time - 15. min.
     people- 3-4


    • Kathal (jack fruit)- 1/2 k.g
    • Mustard Oil - 4 table spoon
    • Onion paste -2 table spoon (full)
    • Turmeric powder- 1/2 tea spoon
    • Red chili powder-1/2 tea spoon
    • Coriander powder-1 tea spoon
    • Garam masala-1 pinch(full) 
    • Mango powder-1 pinch
    • Salt-1/2 tea spoon

     How to do -

     Indian fried  vegetables
     Fried pieces of  jack fruit(Kathal)
    Heat  the oil  in the shallow pan and fry pieces of kathal till it turn  golden brown, take out  pieces of kathal in the plate and keep it aside. Now  add onion paste, turmeric ,red chili, coriander powder, salt , garam masala , dry mango powder  in the same oil, stir a little and  mix  1/2 cup of water in the gravy. Cook it on the low flame till  its water dries up.
    Now  mix fried pieces of  kathal in the gravy, add some water( 1/2 cup)  and cook it on the  low  flame.
    In between adjust salt and parch it well. when oil starts coming on the edges of the pan, turn off the heat.
    Delicious kathal ki sabzi is prepared. 

    Happy Cooking !!!
    Arshia zaidi 


                           23-   Parwal  Ki Sabzi 

    Parwal  Ki Sabzi 

     Yesterday my  brother  Ali was recalling the  taste of  parwal  ki sabzi , which my mother used to cook  for us. she often served us parwal ki sabzi  with crispy layered paratha in the breakfast.

     I cook parwal ki sabzi in my mother's style, I always  prefer  light  green, bright immature parwal  which  are small  and tender, there flesh  is white from inside as fully ripe, mature parwals  does not taste good.

    Category- vegetrain

    Time- 15 minutes

     Ingredients -

    • Immature Pointed Guard (Kachche parwal)- 1/2 k.g(cut into half pieces)
    • Cooking Oil- 2 table spoon 
    • Onion Paste - 2 table  spoon
    • Salt- 1/2 tea spoon 
    • Red chili powder- 1/2 tea spoon 
    • Garam masala1/4 tea spoon   

     How to do -

    Heat  oil in  pressure cooker , add onion paste, salt, red chili powder, and stir well , then add 1/2 cup of water , and let the gravy cook on the low flame, parch it well for few minutes, when the oil started coming on the edges of  pressure cooker ,mix pieces of parwal  with the  onion gravy , mix it well all together , close the lid , and  bring it to 2 whistle  on the low flame. 

     Now Turn off the heat, and let the lid open it self, when the lid open , mix some garam masala , and adjust the salt , parch it well, when water dries up, and oil starts coming on the  edges, turn off the heat. 

    Enjoy delicious  Parwal ki sabzi  with  roti  or layred paratha.
     Hope you would like  it. 
    Parwal (Pointed GuardKi Sabzi 

    Happy cooking!!! 
     Arshia Zaidi


                 22- Chuqander ka Bharta 

     best Indian veg. dishes  Best Indian cuisine  healthy cooking
     Chuqander ka bharta
     ( mashed beet root with onion  and tomatoes

    My mother's cooking was unparalleled, that was the reason we always  preferred  home made food  as  she was  habitual to cook  most delicious food for us .When she was alive,she used to prepare  out of the ordinary  dish     Chuqander ka Bharta
     for  us which  has  memorable taste ,that taste  I can  feel even  today  on my tounge. I am sharing this recipe  of  Mashed Beet Root with you. Surely you  woul love it.

     Time - 20 min
     Category - vegetarian
     People - 3-4

     Ingredients -

    • Beet root -  1/2 k.g (boiled and mashed)
    • Cooking oil- 2 table spoon
    • Onion - 2 medium size(sliced /   chopped)
    • Tomatoes -  (riped and chopped)
    • Green Chili-- 4-6
    • Salt- 1/2 tea spoon
    • Green coriander leaves- 2 table  spoon (Chopped)
    How to cook

    Wash beet root  and peel  it off, cut into small pieces and bring it to 4-5 whistle  on the medium flame . Once it  is done turn off the heat. Let the pressure cooker cool . Put  pieces in the mixer Grinder  and  make  paste of  boiled beet root. 

    Now heat  cooking oil in the pan fry sliced onion till  it turn little brown, add chopped tomatoes, red  chili powder, salt, and chopped green chili. Add 1/2 cup of water and cook it  for a while ,when  tomatoes  turn  soft , mix the paste of  boiled beet root in the gravy and  cover the lid . Cook it  on the low flame till the  water dries up,  Keep stirring  time to time . 
    Adjust  salt according to your  taste .Parch it well, when oil starts coming on the edges of the pan. turn off the flame. Chuqander   ka  bharta  is  prepared . 
     Garnish  it with green fresh coriander leaves and  green chilies. 
    Relish the taste of Chuqander ka Bharta with  roti (bread) and plain rice
    Beet root  has  natural sweetness. So get the best taste of Chuqander ka bharta , balance of  salt and chili  is very important.

     beet root recipe, beet root, chukander ki sabzi , chukander, chuqander
     Chuqander ka bharta
     ( mashed beet root with onion  and tomatoes

    Happy Cooking!!!
     Arshia Zaid




    21-   Rajma ( Kidney Beans)

    lentils, daal recipe , rajma
    Rajma (kidney beans)

    Rajma  is  great is taste and  very popular among Indians. Its a complete dish itself and  does't require any side dish. 
    Here is lip smacking  recipe of Rajma  for you  from my mother's kitchen.

    Category-  vegetarian
    People- 4-6 
    Time - 1/2 an hour

    Ingredients -

    • Rajma-  1 glass (soaked in water overnight)
    • Cooking oil- 4 table spoon
    • Turmeric powder- 1 tea spoon
    • Red chili powder- 1/2 tea spoon
    • Coriander powder- 1 tea spoon
    • Salt- 1/2 tea  spoon 
    • Baking Soda- 1 pinch
    • Tomatoes- 1 medium size
    • Green chili- 6 ( chopped) 
    • Coriander leaves- 2 table spoon ( chopped) 

       How to Cook  -

      Heat the  cooking oil in pressure cooker, add turmeric, 
      coriander  and red  chili powder, onion paste , Baking soda , salt, green chili and tomatoes. stir a little, then mix half cup of water  and  cook it on the low flame till  tomatoes turn soft  and mix well  with gravy. When oil  started coming on the gravy , add  water soaked rajma  and  2 cup of water in the  gravyBring  it  to 7-8  whistle  on the medium flame then  turn off the heat.  Let the lid open it self  ... please check  if rajma has turn soft  and well cooked . if it is hard , give  some  more  (3-4) whistle again to cook  it well. 

      Mash  Rajma  gently while mixing, adjust salt  and  make  consistency  of  gravy according to your taste.

      Garnish it with chopped coriander leaves and serve it pipping hot with plain rice, roti, lemon pickle  and  white radish.
      rajma - chawal, kidney beans- rice, rajma recipe, tamatar , tomatoes, onion
      Rajma (kidney beans)

      Happy Cooking!!! 

       Arshia Zaidi  


                                20-  Matar Pulao

                                   Matar Pulao

      People who are vegetarian , and fond of peas and rice,  their taste buds will  surely love the taste of Matar- Pulao... from my mother's kitchen. 
      Mummy always preferred  to use  good quantity of fresh peas to make  matar- pulao  ..... that tasted great .... I can feel that taste  even  now....  which  we  enjoyed with  mix  salad  and  tomato chutney.

      Category- vegetarian
      Time - 20 minutes


      • Fresh peas- 1 kg
      • Baasmati rice-1/2 k.g.(soaked in water for 1/2 hour.)
      • Cooking oil-6 table spoon
      • Cumin seeds- 1/4 tea spoon
      • Onion paste- 5  table spoon
      • Garam-masala- 1/4 tea spoon
      • Green chili-6
      • Salt  1/2 tea spoon
      • Bay Leaves- 3

      How to cook 

      Heat  oil in heavy bottom vessel, addzeera ,onion paste garam masala, green chili, salt , bay leaves, and  stir a little. Mix 1/2 cup of water with gravy and  cook it for few minutes  to get  extract of the spices. When oil starts leaving the edges of the vessel then mix fresh peas and cook it for another few minutes then add soaked rice and 2 glass of water  and mix it well all together. Cover the lid and bring it to boil,  in between stir 2-3 times. Adjust  salt  and  cook it on the low flame till it turn soft and  well cooked .If you are cooking matar pulao in pressure cooker,... then you need to add only one glass of water and bring it to  2 whistle on the low flame then turn off the heat.

                             Matar- Pulao

      Enjoy it hot with mix salad and chutney. 

      Happy Cooking!!! 
          Arshia Zaidi



      19-  Simla Mirch With Cheese and Tomato Sauce


      Simla Mirch With Cheese and Tomato Sauce

      Last week  my Maternal Uncle -Aunty  Guddu mamu (Fiza Imam) and  Asfia Mumani visitied us from Lucknow.  Asfiya Mumani cooked Simla mirch with cheese  and  tomato sauce, which was a new dish for us.  she cooked  capsicum  with  lots of  tomatoes and onion  and the special ingredient was  .... tomato sauce  which  made this dish  different and awesome .  
      When I asked her " May I share your great recipe  with  my readers on my cooking  blog. she smiled and said .... "why not ".  
      So here is  the recipe  from  my Asfiya  Aunty. Hope you would  like it

       Category - vegetarian
       Time - 20-30 minutes
       People - 3-4

       Ingredients -

      • Cooking oil  to fry - 4-5 table spoon (approx)
      • Fresh Cheese -200 gm (cut in to pieces
      • Green Capsicum(simla mirch)200-250 g.m (cut into pieces)
      • Tomatoes- 2 large  size( chopped)  
      • Onion -1 ( medium size - slice
      • Onion paste - 1 table spoon
      • Ginger- garlic paste - 1/2 tea spoo
      • Red chili powder ( lal mirch )- 1/2 tea  spoon
      • Salt - 1/2 tea spoon
      • Garam  Masala -1/4 tea spoon

      How to do -

      Fry  fresh green capsicum  and   cheese   pieces in cooking oil  till  half cooked . keep  it in the  sieve  to  ooze out extra oil.Heat 2 table spoon cooking oil in the pressure  cooker , fry one sliced onion , add ginger- garlic and onion  paste, mix  some water( 1/2 cup) and parch it well when paste turn little  brown  add  red chili powder, chopped tomatoes, salt  and cook it till  tomato pieces turn soft . In between keep stir time to time .

        Simla Mirch With Cheese and Tomato Sauce

      Now mix fried cheese and simla mirch pieces in the gravy , add garam masala and  2 table spoon  tomato  sauce . Mix it all together , adjust  salt and   bring it to one whistle on the low flame. Then  turn off the heat . Simla mirch  with cheese and tomato sauce is ready .
      Pamper your loving  once with this  yummy dish  as my aunty did  for us.Thank you.... Asfiya Mumani  for this  delicious  dish .

      Happy Cooking !!!
       Arshia Zaidi


                     18-   Bharwaan Bhindi 

       best Indian dishes, masale wali bhindi, masala bhindi,
       Stuffed okra/ Bharwaan Bhindi
      There  are  many  delicious  recipes  which  my mother  used  to cook  for us. One of  my  favourite  dish was Bharwaan Bhindi (Stuffed Okra) which  she  loved to  cook  in easy way with lots of onion and  light spices.  She never filled  spices in  slit bhindi,as she always made  gravy  and mix slit okra pieces in that gravy. I also found it easier. You can enhance the taste of  your meal.. with this  awesome  dish. 

      Earlier  I had  shared plain okra  recipe with you. Today  I will cook  delicious  Stuffed  okra  recipe in  easy way   for you .
       Category - vegetarian
       People-   2-3
       Time duration-20 min.


      • Okra /Lady fingers- 250 gm (cut into big pieces)
      • Mustard oil/refind oil-2 table spoon
      • Onion sliced- 2- medium size
      • Turmeric-1/4 tea spoon
      • Coriander powder- 2 tea spoon
      • Red chili powder-/1/4 tea spoon 
      • Salt- 1/4 tea spoon 
      • Dry mango powder-1 pinch /lemon drop-4
      • Garam masala- 2 pinch
      • Roasted  cumin seed powder-1/2 tea spoon
      Heat  Mustard oil in the pan, fry sliced onion  till it turn  little pink. add pieces of lady finger in the pan stir a little, then mix turmeric , chili, coriander powder, salt, dry mango powder  with it. While cooking  keep the heat low.  Add  4 table spoon of   water and  cover  the pan with a lid ...  after few minutes  open the lid  and adjust  the salt. Now add roasted cumin seeds  powder  and  garam masala. Cook it till it turn soft and well cooked . When oil started coming on the edges of pan, turn off the  heat . Bharwaan Bhidi is ready to serve .  

       best Indian  vegetarian  dishes,  bhindi ,okra , lady finger
      Stuffed okra/ Bharwaan Bhindi

      Happy  cooking!!!  
      Arshia zaidi


        17-Ghobhi -Aloo ki sabzi

      When my mother  was alive she  often demanded  me to cook  Ghobhi -Aloo  for her. She liked this recipe  of mine, and that is  my  biggest  memorable compliment . She used  to enjoy  Ghobi- Aloo with Arhar ki daal - Chawal .It's a great combination ... you can also  try.  

      Category- vegetarian
      Time- 20 min. 
      • Cauliflower- 1/2 k.g (big  pieces)
      • Mustard oil / Cooking oil- 3 table spoon 
      • Cumin seeds- 1 pinch
      • Potatoes-2 (cut into small pieces) 
      • Onion - 3 medium size (chopped)
      • Tomatoes- 1(medium size)  chopped
      • Coriander powder-1/2 tea spoon
      • Red chili powder- 1/4 tea spoon 
      • Green chili( chopped)- 3
      • Ginger- (chopped) 1/4 tea spoon
      • Garlic -chopped- 1 tea spoon 
      • Salt-1/2 tea spoon

      Heat mustard oil in  a khadhai or  a  heavy bottom  vessel . Fry cumin seeds  and  chopped onion ,  When onion turn little brown , Mix turmeric, coriander  and  red chili powder, chopped tomatoes, green chili  and salt  altogether. Stir a little, add 1/2 cup water in the  vessel and  cook it on the low flame. When it turns into a thick gravy and oil starts  coming  on the edges, add  cauliflower and  potato pieces in the gravy and mix it well altogether. Pour 1/2 cup water  and   close the lid . Cook  it  on the low flame till it  turn  soft  and  well cooked , In between  adjust salt  according to your taste. Parch it well and turn off the heat. Garnish it with  green coriander leaves.
      Ghobhi -Aloo ki sabzi

      Happy Cooking!!! 

      Arshia zaidi

      16Aaloo ka paratha

       best Indian dishes, aaloo - paratha  aloo, best Indian breakfast
       Stuffed Potatoes Bread (Aaloo ka Paratha)

      Are these pics of  Aaloo ka paratha (Stuffed Potatoes Bread ) making you   tempted for  it ?  do not worry ...I am going  to  share this recipe with you.This paratha  taste best in the season of winter when  new crop of  potatoes comes in the  market . 
       Although I avoid  to have   potatoes in  my  daily meals  but  when crispy Aloo ka paratha comes is infront  of  me , I can not stop my self to have it. 

      boiled potatoes,  meshed  potato stuffing
       stuffing for  aaloo ka paratha 

       Category- vegetarian 
      Time- 1/2 hour

       Ingredients  for potatoes stuffing    

      • Potatoes -  1/2 kg
      • Green chili (chopped) -2
      • Red chili powder-1/4 tea spoon  
      • Salt - 1/2 tea spoon
      • Garam masala
      • Coriander leaves- (chopped)- 2 table spoon  
      Mash boiled potatoes ,add chopped green chili , red chili powder ,salt ,garam masala and  green chopped  leaves of coriander leaves. Mix it all together and adjust  salt according to your taste.

      For Aloo Paratha


      • Wheat flour -4 cups
      • Salt- 1/4  tea spoon 
      • Cooking Oil to Apply  

      Mix salt in  wheat flour and make a dough,  prepare small size of  

      balls out of dough, take a ball of dough and spread it a little, put  2

      aaloo, potatoes, boiled potatoes, green chili, coriander leaves, garam masala
       Stuffed Potatoes Bread (Aaloo ka Paratha)

      spoon potato filling on the 

      dough ball, cover it  with 

      another  same size dough ball, 

      close the  edges,  and roll slowly 

      in the size of roti.

      Put it on the tawa, Apply  oil on 

      both sides and cook it on the 

      low flame till it becomes crispy  

      and well cooked .

      Enjoy it hot with  a cup of tea or with some pickles. 

      Happy cooking!!!

      Arshia Zaidi

                                               15-   Peas snack 

       Every body says that  green  vegetables are  good  for health .. so lets begin our day with  some healthy  fresh green  peas  snack... which i learnt   from  my mother. she used to cook this  peas snack in the  season of winter when  fresh peas are  easily available  in the market. Every  body  just love this  dish  in our  family. Even I am  very fond of this  light  and  healthy  shacks which  has a  great taste . I enjoy this snack along with  plain bread slices  and  cup of tea. This  snack  takes  hardly  10 minutes to cook . So  if you are craving to  have this ... be ready with ingredients....

       For 2-3 people

      Ingredients -

      • Fresh green peas- 1/2 k.g 
      • Cooking oil- 1 tea spoon
      • Salt - 1/4 spoon
      •  Black pepper- 1/4 tea spoon 
      Method -
      Heat  the  cooking oil in the  pan , add cumin seeds, salt  black pepper in the  pan , stir a little,  then mix  fresh  green peas altogether. Now  close the lid & let it  cook  for few minutes(approx 5- 10 minutes) on the low flame  when the water dries up & peas turn soft  then  adjust the salt according to your taste . Stir  a little and   turn off the heat. Your  peas snack is ready to serve. Enjoy it hot with a cup of tea  or  coffee.....

      Happy Cooking!!!
      Arshia Zaidi

      14-Singhade ki sabzi 

       shindhada  recipe, singare ki sabzi, bst snacks, water chest nut recipe
       Singhara/sinhada Recipe

      Today I am  going  to  share a  very special dish  of  green raw  water chest nut  (singhada/ Singhara)
       with  all of you.  
      It is rare, unique dish  which my mother used to cook in   in the month of October-November when  milky soft singhada starts coming in the market. This singadha dish you can enjoy as healthy breakfast or  add on in your meal as a veg dish. 

      Just try this simple  but  unique delicious recipe of  green  fresh singhada...... surely, you  would  love it .

       Category- vegetarian
       hare singhade/ singhara
      fresh green Singhada/singhara fruit
       People - 3-4
       Cooking Time-10-15 minutes
        • Green raw  water chest nut ( hara kaccha singhara)-1 k.g
        • Oil- 1 table  spoon
        • Cumin seeds( zeera)-1/4 tea spoon
        • Salt- 1/2 tea spoon
        • Red chili powder- 1/4 tea spoon

              kaccha  hara singhada , singhara ,    water chest nut snacks

        Heat the cooking  oil in the pan , add cumin seeds ,salt, red chili  powder  and  mix sliced  kaccha singhara  in the oil .... stir 2-3 times,  and  add 2 table spoon of water. Cover it with a lid   and  cook it on the low flame  till it turn soft and well cooked. When it is done , adjust the salt according to your taste, parch it till water dries up.
        kacche singhare  ki sabzi is   done.
        Enjoy it with tea or coffee as a snack or  as vegetable for meal. 

         singhara snacks,  raw water chest nut snacks, kacche singhare ki sabzi
         water chest nut / singhada recipe

        Happy Cooking!!!
        Arshia Zaidi


         13- Paneer Bujiya (Cheese With Onion-Tomatoes) 

        cheese recipe,paneer bhujia.paneer recipe, best Indian veg. recipes, cheese, paneer
         Paneer Bhujia

        Paneer Bujiya is awesome in taste and very easy to cook. It  hardly takes 10-15. min to cook. Try to use fresh paneer to get  the best taste of paneer bhujiya .

         Category- Vegetarian
         People- 2-3
         Time-10-15 min. 
        For Paneer Bhujia you will be needing
        • Cheese (Paneer) grated-250
        • Onion- 1 large (chopped)
        • Refined oil- 2 table spoon
        • Green chili-2 chopped
        • Red chili powder- 1/4 tea spoon
        • Coriander powder- 1/2 tea spoon
        • Tomato- (ripe)- chopped
        • Coriander leaves-1 table spoon 
        Fry  chopped onion in hot oil, add turmeric, coriander  and chili powder, salt, chopped tomato  and green chili in the oil. Stir 2-3 times and mix  2 table spoon  water in  the gravy and cook  it well.  

        When it turns into thick gravy, add grated paneer  and  mix it nicely with  gravy, adjust  salt , cook  it  well for few minutes.   

        cheese recipe, paneer bhujia,  paneer dish, best Indian  veg recipe
        Paneer Bhujia
        Garnish it with coriander  or mint leaves as per your choice .Serve it pipping  hot with  roti, burger, or  paav .

        Happy Cooking!!!
        Arshia Zaidi


                 12-  chole (White chick pea)

         chat pate chole,  safed chole, kabuli  chana recipe  best Indian cuisine, best Indian meals
         Chat Pate chole / White chick pea recipe

        Today I am going to give a treat to your taste buds of  delicious chat pate chole. It goes very well with  Poori  or  Bhatura and people love to have it with rice also.
        When ever my mother cooked chole, she  cooked it with out  chole masala, and we used to enjoy it with meethi chutney).
        I often miss that flavoursome  taste of my mother's hand . 

        Here is  the recipe of  chat pate for you ....

        Category - vegetarian 
        Time- 30 min. 
        People - 4-6 people

        • White chick peas (chole)- 2 cup
        •  Cooking oil- 2 table spoon
        •  Baking soda - 1 small pinch
        •  Onion - 2 (big size) chopped
        •  Green chili- 3 
        •  Turmeric powder- 1/2 tea spoon
        •  Red chili powder- 1/4 tea spoon
        •  Coriander powder- 2 tea spoon ( full) 
        •  Chole masala - 2 tea spoon (optional )
        •  Salt- 1/2 tea spoon  
        •  Coriander leaves-1 table spoon
        How to do-

        Soak  2 cup of chole in 6 cup of water  for  5-6  hours  and boil  it in the  pressure cooker with   some water (2 cup approx),1/4 tea spoon salt and a pinch of baking powder. Bring  it to 5-6 whistle  on  the medium  flame.
         Turn off the heat and let the pressure cooker open itself. Chole should  turn soft and well cooked, if it is so .....stir a little ... and start to prepare gravy for  chole .
        Fry  sliced  onion in  cooking oil till it turn little  golden, add turmeric powder, red chili powder, Coriander powder,chopped tomatoes and green chili, salt , and chole  masala (optinal).  Mix it well altogether. Add some water and adjust the salt and boil it well again then  turn off the heat,   
        Garnish it with  chopped coriander leaves 
        and serve it with meethi chutney.
         chat pate chole,  safed chole, kabuli  chana recipe  best Indian cuisine, best Indian meals
         Chat Pate chole  / White chick pea recipe

        Happy cooking !!!

         Arshia Zaidi


        11-Kali Masoor Daal 

        kali masoor ki daal, khadi masoor, best indian daal recipe
         kali massor daal
        My mother  was  very fond of  kali masoor  daal ,which she  preferred to enjoy in the season of  summer with  plain rice  and 
        onion-lemon salad.  she always used to  advice us ...... 

        "The combination of  ingredients  is the key of cooking  delicious  food." 

        I  always  remember  this piece of advice while cooking, whether It  is  Daal  or  Mutton  or anything special. Here is the recipe of  kali masoor daal  from  My  mother's  kitchen which  you will surely find very tasty. 

        For 2- people


        • Kali masoor daal - 1 cup (soaked in water for 1/2 hour  )
        • Salt -1/4 tea spoon
        • Red chili powder- 1/4 tea spoon
        • Turmeric powder-1/4 teaspoon
        • Mango powder-1pinch /Taramind-1 piece
        • Onion- 1 small ( chopped)
        • Garlic-4 clove ( chopped) 
        • Garam masala- 1 pinch
        • kali masoor daal  with ingredients in pressure cooker
           kali masoor with ingredients
        • Rosted zeera powder-1 pinch


        Put  water  soaked kali masoor daal  in pressure  cooker with 2 cup of water, salt, chopped onion, taramind ,  chopped garlic clove, turmeric and chili powder   and bring  it  to  3 whistle  on the low flame . Turn  off  the heat,  and  let the pressure cooker  lid  open . check.... if  daal  has turned soft... and well cooked,  If it is done , mix it well as there should be no lump. If daal consistency  is too thick ,   mix  some water to get the required consistency and adjust the salt .  Bring it to boil again . After boiling the daal  turn off the heat and  prepare the   bhaghaar  for  daal.
        onion- lemon salad, onion , lemon , green chili
        onion- lemon- salad

         For Seasoning / Bhaghaar Ingrediants-

        • Pure ghee-  1 table spoon
        • Red chili ( broken)-2 
        • Garlic Clove-2 (chopped) 


        Heat the oil on the low flame, add chopped garlic clove and  broken  red chili ,when it  turn  golden brown ,pour out  this  bhaghaar in  kali  masoor  daal. . Enjoy  delicious   kali masoor  daal  with  roti , rice  and onion- lemon-green chili salad.

        kali masoor ki daal, khadi masoor, best indian daal recipe
         kali massor daal
        Happy Cooking!!!
        Arshia Zaidi


        10- Matar-paneer (Peas with Cheese)

               Matar-paneer (Peas with Cheese)

         My  mother was vegetarian.  She used to cook very tasty  Matar -Paneer. She  always preferred  to cook Matar Paneer with  fresh  peas to get best taste . 
        Although taste  of  matar paneer with  frozen  matar  is ok  but  as per my experience  the real taste of  this dish  one can  enjoyed with fresh sweet  matar only. Its tastes  best of the best. Today I share matar -paneer  recipe from My mother's kitchen.

        For 4 people


        • Peas-1cup
        • Cheese-250 g.m
        • Onion paste- 2 table spoon
        • Garlic clove-4  (paste )
        • Ginger-1/5 tea spoon( paste)
        • Coriander powder- 1tea spoon
        • Red chili powder- 1/2 tea spoon
        • Turmeric powder-1/2 tea spoon
        • Bay leaves-2
        • Garam Masala-1/4 tea spoon
        • Tomatoes ( ripe) -1medium size(chopped )
        • Refined oil -4 table spoon
        • Butter(optional)- 1/2 tea spoon(optional)


        Heat the  cooking oil in the pan. Add onion, ginger -garlic  paste , bay leaves  and  stir 2-3 times, add turmeric, chili, coriander powder,chopped  ripe tomatoes, salt all together. Add  one  cup of water ,  and  let the  gravy  cook on the low flame . When the  tomatoes turn soft and  mixed well  with  gravy and oil starts separate from the oil, add peas and  garam masala  in  the  gravy. Pour 1/2 cup of water  and  let  it cook , when   peas turn soft ,mix pieces of cheese in the gravy. Adjust the salt   as per your taste. Mix  some water to make it little  loose  gravy. Bring it to boil on the low flame. Turn off the heat. 

         It's done .... Enjoy.

              Matar-paneer (Peas with Cheese)

        You can add 1/2 tea spoon salty butter to make it tastier  and richer .

        Happy Cooking!!! 
        Arshia zaidi 


                     9-   Okra / Lady finger/ Bhindi ki Sabzi

         Okra / Lady finger/ Bhindi ki Sabzi

        Thinking of cooking  some thing  healthy for meal. What it can be ? lets cook  Bhindi / Okra .I cook  this vegetable  often  because it  is   cholesterol  and  fat free. 
        Okra  is an antioxidants,  and  rich in fibre, calcium, vitamin- c and folate  content.
        In India we cook many varieties of Bhindi, like Bhindi ki sabzi, Bharva Bhindi, and Bhindi Gosht. Every variety has its own taste but today I would share a simple veg  recipe of lady finger  with you. 

        pieces of raw lady finger, kati hue bhindi
        Okra/ lady Finger/ Bhindi
         Category- vegetarian
         People- 3-4
         Time- 15-20 min.


        • Lady finger (Bhindi)- 1/2 kg
        • Salt-1/2 tea spoon
        • Cumin seeds- 1/4 tea spoon
        • Lemon drops-4 drops / mango powder-1 pinch 
        • Onion- 2 large (sliced /chopped)
        • Red chili- 4 broken
        • bhindi ki sabzi, ladyfinger dish, best indian veg. dishes, best indian recipes

        • Mustard oil / Refined oil- 2 table spoon


        Wash  Bhindi  and cut into small pieces.Fry sliced onion  and  cumin seeds  in hot mustard oil, add pieces of green  okra , stir a little, now mix salt, a pinch of  mango powder,or 4 lemon drops,  and  mix it well all together.Cover it  with  lid for 10 min., after ten min., open the lid, stir a little, adjust the salt as per your taste.Cook it  with out  water on the low  flame  till it turns soft  and  well cooked.
        Bhindi ki Sabzi  is   done .Try this  vegetable with crispy layered paratha. Surely, you would  love this combination. 

         Okra / Lady finger/ Bhindi ki Sabzi

        Happy Cooking!!! 
        Arshia zaidi   

              8-   Chane ki daal ke paratha / roti

         monsoon dishes, break fast dishes, snacks
         chane  ki daal ke parathe 

        At last we have got a sigh of relief from scorching heat of summer. Drops of rain, beautiful rainy season,romantic beautiful songs  and Chane ki daal ke parathe/ roti  with mangoes  and  kacche aam ki paki chutney .... what's a combination of celebrating well favoured rainy season! Chane ki daal ke paratha / roti can be a good option to cook something special on lovely rainy day. For that you will be needing.
         pisi chane ki daal ,  daal
         Filling for chane ki daal ka paratha 

          Category- vegetarien
          People- 2 
         Time- 1hour


        • Split Yellow Peas (Chane ki daal )- 1 cup (soaked in water for one  hour)
        • Onion -1 medium size
        • Garlic- 5-6 clove
        • Garam masala-1/4 tea spoon
        • Cumin Seeds (Zeera)-1/4 tea spoon
        • Red chili- 2 broken
        • Green chili- 2-3(chopped)
        • Salt- 1/4 or according to your taste  
        Method- Put  soaked chane ki daal (split yellow peas), salt  and  other  ingredients with  1/2  cup of  water in the pressure cooker  and  bring it to 3 whistle on the medium  flame. Now turn off  the flame. Let the pressure  cooker cool  and  open. if there is water.... parch it well. Grind  it for filling the paratha.

        Ingredients for paratha

        • Wheat flour (Aata) -  3 cup
        • Salt- 1/4  tea spoon
        • Refind oil - 1 tea spoon 

         aam , mangoMix salt and  refined oil  in wheat flour and make  a  dough . Make small size of ball out of the dough. Take a ball of dough... spread it a little, put one tea spoon filling  on the dough ball... cover it with another  same  size ball of  the dough...    slowly roll  the stuffed dough in the size of paratha. Put it on the hot tawa. Apply oil on both sides  and  cook it on the medium  flame till it becomes crispy. If you want to have roti instead  of paratha... bake it with out oil.
         stuffed paratha recipes, chana daal recipe
         Enjoy it hot with ripe, sweet mango  and cooked  mango  sauce.

        Happy cooking!!!
        Arshia Zaidi


           7- Potato-Tomato Gravy (Aloo-Tamatar) 

        best Indian dishes, best Indian meals, best vegetable recipes, aloo, tamatar,potatoes,tomatoes
        Aloo- Tamaatar(Potatoes with Tomatoes)

        When ever  I want to pamper my husband Alam, I  always cook Aloo Tamatar  for  him as this is one of  his favourite dish.  he  often says  ''I would prefer  Aloo- tamatar over  mutton qourma.''.... 

        Category- vegetarian
        people- 3-4
        Time - 10-15 min.

        Here are the ingredients.

        Ingredients ...
        • Potato-2 ( medium size)( cut into small pieces)
        • Tomato-ripe-1(medium size)
        • Refined oil/mustard oil/ -4 table spoon
        • Turmeric powder-1/2t.s
        • Red chili powder-1/2 t.s
        • Onion paste-6 table spoon
        • Salt-1/2tea spoon (or per your taste)
        • Gram masala -1/4 tea spoon

        Heat  the oil in the pressure cooker on the low flame. Add turmeric powder, onion paste, red chili powder, salt,chopped tomato and garam masala , Stir  a little,
        add half cup of water to soften chopped tomato  with  gravy.
        Parch it well as there should be no smell of turmeric or onion in the gravy,
        Now  add  potato pieces in  the gravy and  mix it well . Add one cup of water and close the lid of pressure cooker. Cook it on the low flame for one whistle. Now turn off the heat, and  wait for lid to open it self. Check if the potatoes have turned soft or required one more whistle. If it is done, parch it well, till the oil started coming  on the gravy.
        Aloo, tamatar, Best Indian dishes, Best Indian recipes.
        Aloo-Tamaatar (Potatoes with Tomatoes)
        Aloo -Tamaatar is ready. Enjoy  it's yummy taste.

        Happy Cooking !!!

        Arshia Zaidi  


                6-Besan roti - Pyaaz ki chutney Chick pea flour bread  and onion- tamarind sauce

        besan ki roti, pyaaz ki chutney
        Besan ki  roti aur Pyaaz ki chutney

        From couple of days  I was craving to have  my favourite dish Besan ki  roti aur Pyaaz ki chutney). yesterday  I had it in my dinner.  
        Generally we cook  it on the 10th of Moharram to break our all day long fast which we keep in the memory of Hazrat Imam Hussain who martyrdom on this day.

         Category- vegetarian
         people -2
         Time - 1/2 hour

        I want you to taste  this  delicious  dish, for that you will be needing...
        • Gram flour(Besan)-6 table spoon
        • Wheat flour (Atta)-2 table spoon
        • Salt-1/4 tea spoon or as per your taste
        • Refined oil- 1- tea  spoon (optional)
        • Pure ghee to apply on roti.
        besan ki roti, pyaaz ki chutney
        Besan ki  roti aur Pyaaz ki chutney
        Mix well gram flour, wheat flour, salt, refined oil all together and make dough with water. Make medium size balls of besan dough and  roll it in the size of roti.  put roti on the  heated tawa and  bake it  from  both side till it turn little pink. Apply pure ghee on the roti. 

        Serve hot roti  with pyaaz ki chutney.
         Last but not the least, do not forget to apply pure  ghee on roti, other wise  you will miss its  real taste 

        Happy Cooking!!!
        Arshia Zaidi
        Ingredients for  Imli Chutney
        imli chutney
        Imli chutney( tamarind sauce)

        • Tamarind(Imli)/mango powder-2 tea spoon
        •  Coriander leaves/ mint-5-6 leaves
        •  Cumin seeds -1/2 tea spoon
        •  Red chili powder-1/2 tea spoon
        •  Salt- 1/2 tea spoon 
        •  Onion  sliced-2 medium size

        Method (chutney)

        To make  chutney  you need  to  grind  Imli paste , mint or coriander leaves, cumin seeds, salt and  red chili powder all together  in thick consistency as you can see  in the picture. 

        imli aur pyaaz ki chutney
        Imli aur pyaaz ki chutney

        Now what you need to do  is mix sliced onion  with this chutney well. Adjust the salt again. your tangy mouth watering  pyaaz  ki chutney is ready. 


        5- Baigan-Aaloo (Egg Plant-Potatoes)

         brinjal recipe , best Indian veg. dishes, potatoes, Best Indian meals
        Baigan -Aaloo(eggplant with potatoes)

        Egg Plant -Potatoes(Baigan-Aaloo) is a dish which is  one of my favourite. I love to have it with  plain rice & mango pickle which tastes awesome.
         It's only  my brother  Ali ,who never liked this dish and made faces when ever asked to eat Baigan- Aaloo, but the day he tasted this  recipe he  started liking  it . Now he  eats baigan -Aaloo happily.....
        here are the ingredients of delicious egg plant-potatoes (Baigan -Aaloo).


        Category-  vegetarian
        Time-20 min.


        • Egg plant(Baigan)-1/2 k.g
        • Potatoes(Aaloo) 2 medium size
        • Green chili(chopped)-4
        • Riped tomato(chopped)-2 medium size
        • Onion(chopped)-3 medium size
        • Garlic (chopped) -5 cloves
        • Fenugreek seeds (Methi daana) 10-12
        • Red chili powder-1/4 tea spoon
        • Turmeric powder-1/2 tea spoon
        • Coriander powder-1/2 tea spoon
        • Salt.-1/2 tea spoon (as per your taste)
        • Ginger-1/4 tea spoon (Chopped)
        • Coriander leaves (Chopped)
           How to do

          Wash Brinjal- Potatoes, peel it off
          and  cut into small pieces.
          Heat the mustard oil/ refined oil in the  pan or pressure cooker. Fry chopped onion until it turns light pink, add  methi dana , stir a little. now turn the flame low and mix other spices like turmeric, red
          chili, and coriander powder  and  stir quickly, add chopped tomatoes, green chili, garlic, ginger....mix it well  and  add  1/2 cup of water .let the gravy cook till the water dry.when the oil started coming  on the gravy... add potatoes-egg plant in gravy... mix it well ,add 2 table spoon of water... close the lid of pressure cooker  and  bring it to one whistle on the low flame.( if you are cooking in a vessel then you need to add 1-cup of water,  cook it till  vegetables turn  well cooked) .Let the lid open... settle the salt, parch it well until dish is done....  garnish it with chopped coriander leaves.
          Tasty Baigan -Aaloo is  ready. Serve it with Roti  and  Plain Rice.
          brinjaal, Best Indian meals ,  best Indian veg. dishes, potatoes
          Baigan- Aaloo(eggplant with potatoes)
          Have you ever tried  the combination of  Baigan -Aaloo, Plain Rice with pickle ?..... just try it once... its awesome !

          Happy Cooking !!! 
          Arshia Zaidi


                                              4-  Meethi roti/ (Sweet bread)

          meethi roti, sweet bread, best indian breakfast
          Meethi Roti/sweet Bread
           Do you want to have some special  breakfast today ? if your answer is yes... I would like to share a simple, quick & delicious dish for your breakfast called Meethi Roti(Sweet Bread), from my mother's kitchen...  
          when ever ,we all wanted to had some special breakfast ,Mummy served us  meethi roti with salty butter.& egg fry.That was the  breakfast we always wanted to have ... happily.Even now my family jumps with joy when i say that 'I am going to cook meethi roti for breakfast.
          so guys...try this recipe of Meethi Roti... you  are going to fall in  love  with  it.


          • Sugar-1cup
          • Whole wheat flour-4 cup(full)
          • Refined oil-2 table spoon
          • Water-1/2 cup
          • Salt-1/2 t.s
          • Ajwain(trachyspermum ammi)-1/4 tea spoon
          • Butter(salty)to apply on Roti 

          How to do

          Make a solution of  sugar & salt in the above mentioned 1/2 cup of water. 

          Mix well.... wheat flour with refined oil and ajwainin .knead  the flour  in prepared lukewarm solution of salt & sugar.Plz remember dough should be soft enough to roll a roti, can add some milk to knead soft dough....with sweet hard  dough ...  you would not  even able to roll roti. Make the  medium size  balls  out of the dough. Dough will be little sticky due to sugar so apply little more dry flour on the balls, then roll a roti.
          In between hot the pan(tawa) on the medium  flame. Put the meethi roti on -tawa.Cooked it well on the low flame till the roti gets light pink .
          meethi roti, sweet bread, best indian dishes
           Meethi Roti/sweet Bread
          Apply salty  butter on the cooked roti.Your special break fast is ready .Enjoy it with  egg fry & hot tea. aha ... ha ...maza aaya na !
          Looking  forward  for your feed back.

          Happy Cooking!!!
            Arshia Zaidi


           3-  Tahire (Yellow Veg.pulao)

          Tahire(Yellow Veg.Pulao)

          Tahire (Yellow Veg Pulaao) is a very famous  and common dish of north India.Every body loves it for its yellow colour  and  mouth watering taste.My adorable  Mummy used to cook this dish for all of us specially on sunday's.When  we all  were at home . When family eats together , it enhances the taste of that dish it self. 

          Tomato chutney  and white Radish was her combination with  tahiree. 

          This  dish reminds me lots of childhood memories. I remember my  favourite  History teacher and our family friend  Mrs.Vasumati Agnihotri  used to demand  Mummy to cook this tahire for her. 
          You can also try it.I am sure once you would taste it... you are going to cook it again and again.

          Ingredients-(For 3-4 People)

          • Refined Oil 3-4 table Spoon
          • Rice- 3 Cups
          • Cumin seeds-1/4t.s
          • Potatoes-2 in small pieces
          • Onion-(chopped  ,3 medium size)
          • Green Chili (chopped) 4-5
          • Green Peas-1 cup
          • Carrot -1 cup
          • Cauliflower-1cup
          • Turmeric powder-1 full tea spoon
          • Red Chili Powder 1/2t.s
          • Salt-1/2 t.s or according to your taste Black Pepper (Kali mirch-5)
          • Badi Illayechi (Amomum  Subulatum) ( 2-4
          • Clove -2-3


          Heat the oil in  pressure cooker.Add chopped onion  and fry it on a medium flame till it turns  light brown, Add turmeric powder in oil first ,stir quickly for 2-3 times then add  laal mirch powder, zeera , kali mirch, badi ilayachi, loung, chopped hari mirch   and salt. Add 1/4 cup water in it. let the spices  and  onion  cook well . When oil started coming on the gravy ,  add vegetables along with 1/2 cup of  water, cook it for  another 5 min.on a low flame till vegetables to be little  cooked. Add rice and 3 cup of water. mix  it well and  close the lid of pressure cooker. let  2 whistle come on low flame.Turn off the heat and  wait  for  lid  to  open it self.

          (if you are cooking  Tahire in  the vessel then you need to add 6 cup of water. During cooking, you need to mix  rice gently on the regular intervals.Cook it on low flame till the rice is done.)
          Delicious  Yellow veg pulao is ready to eat. Serve it piping hot with tomato chutney & white Radish. 

          Happy Cooking!!!
            Arshia Zaidi 

          Tamatar - Hare dhaniye ki  Chutney
          • Tomato-2( medium size)
          • Green Chili 3-4
          • Garlic-2-3 clove
          • Coriander leaf-1 table spoon
          • Salt-1/4 or according to your taste(grind it all together in mixer grinder to make chutney).

          2-  Arhar Daal-Chawal (Split pigeon lentil  and Cumin Rice)

          arhar daal, tuar daal
          Arhar/Tuar daal

          Arhar daal is most popular  daal among Indians. This is my favourite too. My mother used to cook this daal in a simplest  and  tastiest manner.Guest & Relatives used to demand her to cook this daal with zeera rice.

          Here is the recipe  ....

           boiled arhar daal, cooked tuar daal
          Boiled Arhar/ Tuar Daal

          • Arhar Daal/Tuar Daal -1 cup for two people.
          • Water- 4 Cup
          • Red chilli Powder-1/2 t.s
          • Salt-  1/2 t.s or as per your taste
          For condiment (bhagaar/chaunk/Tadka)
          • Desi ghee/oil-2t.s or per your taste 
          • Garlic (chopped)-2-4 clove
          • Red Chili Dry (broken)-2
          Wash  arhar daal well  and soak it  in water for 1/2 an hour.
          Place  it  in pressure cooker  with 2 cup of water  and  salt on the medium heat. When the pressure cooker starts steaming, turn the heat down  and bring it to 2-3 whistle then turn off the gas stove When the lid open,check if  daal is well cooked , if it is done ,Add  red chilli powder  and  adjust the salt . If  arhar daal looks too thick, mix enough water . stir it  well as there should be no lumps and Bring it to boil again 

          For condiment (baghaar/chhaunk/tadka)

          Heat 1-2 table spoon Pure ghee/oil in a small pan,add broken Red chili, chopped garlic cloves,stir quickly with a small spoon till it turn little brown. Mix this  baghaar to cooked Arhar daal and cover it with a lid immediately.It will infuse the flavour to the daal.
          plain rice, zeera rice
           Zeera -rice
          Zeera - Rice


          • Rice -3 cups(for two)
          • Cumin seeds -1/4tea.spoon(zeera)
          • Re find oil- 1tea.spoon 
          • Clove-3-4 
          • Salt to taste-1/2t.s,or per your taste

          arhar daal, tuar daal
          Arhar/Tuar daal


          Put the pressure cooker on the low flame. Add cumin seed and clove in hot oil. After spluttering, add  well washed rice,water (3 cups approx) and salt in the  pressure cooker.Bring it to 3 whistle on the low flame.Turn off the heat and let the lid open  itse

          Happy Cooking!!!
          Arshia Zaidi

                       1-Mooli  ka Paratha (White Radish stuffed bread)


          best Indian cusine, best Indian veg. dish
                     Mooli paratha, (White radish stuffed bread)

          Craving to  have  delicious paratha in the breakfast !  if some extra calories are nagging you then  Stop worrying!! Mooli Paratha can be a best option for you to satisfy your crave.
          Radish can fills your tummy without giving you extra calories. White Radish (Mooli/Daikens) offers many healthy and  nutritional benefits.It is rich in Folic Acid,Vitamin C,Zinc,B-complex vitamins & phosphorus.It is also very effective in Cancer fighting, Jaundice,Weight loss,Skin disorders, Kidney disorder, Fever,Bronchitis,Asthama and  many more. 
          Today, I am going to share a very simple and  quick method  to cook Mooli Paratha. Many people make stuffed mooli paratha but my mother developed her own style... to make it more tastier & healthier. She used to knead dough with grated Radish(mooli) & Its own water extract (Lots of people generally squeeze out water from the grated radish so they loose all the vitamins & minerals of radish).
          Ingredients -
             gundha  aataa for mooli paratha, best Indian cusine,
          • White Radish(Mooli/Daikens)-medium size -2 (1/2k.g)
          • Salt- 1/2 t.s or as per your taste 
          • Coriander leaf (chopped)-1cup
          • Green Chilli (chopped)
          • Ajwaine(Trachyspermum ammi)-1/2 t.s
          Peel  and Grate Radish.Add Salt, Ajwaine, Chopped coriander leaves and Green Chilli. Mix it well & keep it aside in a airtight jar for one hour as water will ooze out from the grated Radish.Sieve the wheat flour,mix it with grated Radish  with its  exuded water  and  make a dough. 
          Heat the tawa, Roll dough in the size of  Roti.  place  roti on the tawa .Apply oil/ghee on  both sides, bake it well from  till its gets crispy.  
          best breakfast , healthy  breakfast
          Mooli Paratha, (White Radish Stuffed Bread)
          Served it with tea and pickles.
                 Happy Cooking!!!
                   Arshia Zaidi

          No comments:

          Post a Comment

          Comments system

          Disqus Shortname