Tinday Ki Sabzi (Apple Gourd’s Sabzi)


  1. Round gourd or apple gourd (tinday) 1/2 kg.
  2. Onions (sliced) 2
  3. Tomatoes (sliced) 3
  4. Green chillies 4
  5. Red chilli powder 1 tsp.
  6. Turmeric 1/2 tsp.
  7. Onion seeds a pinch
  8. Cumin seeds 1/2 tsp.
  9. Salt 1 tsp.
  10. Oil 2 tbsp.


  • Heat oil in a pan.
  • Add onions and fry till light brown.
  • Add tomatoes, red chilli powder and turmeric.
  • Cook for 4 to 5 minutes or till the tomatoes are soft.
  • Add tinday, salt, cumin seeds and onion seeds.
  • Mix, cover and cook for 15 minutes.
  • Add green chillies.
  • Cover and cook for another 5 minutes.
  • Take out in a dish and serve with roti.

Kala Chana Masala (Spicy Black Chickpeas Curry)

  1. Black chickpeas (kalay chanay)1 cup
  2. Baking powder (baking soda) a pinch
  3. Cumin seeds 1 tsp.
  4. Green chillies (thinly sliced) 3
  5. Ginger garlic paste 1 tbsp.
  6. Coriander powder 1 tbsp.
  7. Turmeric powder 1/4 tsp.
  8. Tamarind pulp 2 tbsp.
  9. Gram flour 1 tsp.
  10. Onion (chopped) 1
  11. Tomatoes (chopped) 2-3
  12. Curry leaves 6-8
  13. Salt to taste
  14. Oil 4 tbsp.


  • Take chickpeas in to a large pan.
  • Cover with cold water.
  • Add baking soda and leave to soak for 6-8 hours.
  • Bring to boil and cook for 2 minutes.
  • Drain the chickpeas.
  • Discard the cooking water and wash them thoroughly.
  • Put the chickpeas back in the pan.
  • Cover with a liter of fresh water and little salt.
  • Bring to boil.
  • Turn down the heat and cook till tender.
  • Heat oil in a  wok.
  • Add cumin seeds and fry them for a few seconds.
  • Stir in the onions and ginger garlic paste followed by the green chillies, salt, coriander powder, turmeric and chilli powder.
  • Put tomatoes and fry until they are soft and cooked.
  • Add little water if it begins to stick to the bottom of the pan.
  • Mix tamarind pulp and gram flour with little water.
  • Add it to the pan.
  • Put boiled chickpeas.
  • Cook for 5 minutes.
  • Garnish and serve with bread or boiled rice.

Cocoa Squares

Ingredients for the base:

  1. Biscuits 1 pkt.
  2. Butter 3 tbsp.


  • In a chopper put the biscuits and crush them like bread crumbs.
  • Put butter in a pan heat till it melts.
  • Add it to the crushed biscuits.
  • Mix well.
  • Take a square pan brush butter.
  • Put the biscuits.
  • Spread them and press with the spoon so that they are evenly spread.

Ingredients for cocoa topping:

  1. Butter 2 tbsp.
  2. Cocoa powder 1 tbsp.
  3. sweet condensed milk 1 can


  • Melt butter in a pan.
  • Remove from the fire.
  • Add cocoa powder mix well.
  • Then put sweet condensed milk.
  • Put the pan back on fire.
  • Cook stirring continuously till it starts to get thick.
  • Pour on top of the biscuit crust.
  • Spread evenly.
  • Refrigerate for 6-8 hours.
  • Cut in squares and serve.

Chicken Chunks Pulao


  1. K&N’s Chicken chunks 2 cups
  2. Rice 3 cups (soak in water for 1/2 an hour)
  3. Chicken cubes 2
  4. Onions (sliced)  2
  5. Ginger garlic paste 1 tbsp.
  6. Cumin seeds 1 tbsp.
  7. All spice powder (garam masala powder) 1 tbsp.
  8. Salt 3 tsp.
  9. Oil 1/4 cup
  10. Carrots (shredded) 1


  • Heat oil in a pan.
  • Add onions and fry till brown.
  • Then put ginger garlic paste, chicken cubes, cumin seeds and all spice powder.
  • Add 1/2 cup water and salt.
  • Cook for 3-4 minutes.
  • Put rice and enough water to cook the rice.
  • When the water dries spread chicken chunks on the rice.
  • Lower the heat and cook on dum (steam) for 5-10 minutes.
  • In a frying pan fry the shredded carrots with (1 tsp.) oil till changes colour.
  • Take out the pulao in a dish sprinkle carrots on top and serve.

Aam Ka Achar (Cooked Mango Pickle)


  1. Raw mangoes (cut into 8 pieces) 4
  2. Salt 1 1/2 tsp.
  3. Red chilli powder 2 tsp.
  4. Turmeric 1 tsp.
  5. Onion seeds 1 tsp.
  6. Fennel seeds 1 tbsp.
  7. Green chillies (make slit on them) 10-12
  8. Garlic 8 flakes
  9. Oil 1/2 cup


  • In a big bowl take salt, red chilli powder, turmeric, onion seeds and fennel seeds.
  • Add raw mangoes, garlic and green chillies.
  • Mix them altogether with the spoon.
  • Heat oil in a wok.
  • Add the raw mangoes with all masala and little water.
  • Cook on low heat for 15-20 minutes or till the raw mangoes are soft.
  • Close the fire and let it cool.
  • Once its cool put in an air tight jar and refrigerate.
  • Serve with daal, paratha, kachori, pulao etc.

The Versatile Blogger Award

I would like to display my heart felt gratitude to Mama Miyuki Easy Pantsy for  including my name in the  list of bloggers to be nominated for “The Versatile Blogger”. It sure is hard work in maintaining  a blog site.

As per the rules of Versatile Blogger Award I should tell 7 things about myself and nominate 15 blogs for the award.

7 things about me:

  1. I am a homely person
  2. I love to try out new recipes
  3. I love nice crockery
  4. I like spicy food
  5. I love chocolates
  6. I like fashionable clothes
  7. I like interior decoration

I would like to nominate 15 blogs, in no particular order:

1.Thai Food Master
2. Daily Dose of Fresh
3.Mama Miyuki Easy Pantsy
4. Rantings of an Amateur Chef
5.Sports Glutton
6.While Chasing Kids
7. Unwind cooking
8.Frugal Feeding
9.Chinese food recipes
10.Back Road Journal
11.Just One Cookbook
12.100 Days Of Evelyn
13.The Student Spoon
14.Cooking in Sens

Murgh Kali Mirch (Chicken with Crushed Black Pepper)


  1. Chicken 1 kg.
  2. Ginger garlic paste 2 tbsp.
  3. Turmeric 1/2 tsp.
  4. Red chilli paste 2 tbsp.
  5. Salt 1 1/2 tsp.
  6. Black peppercorns crushed 2 tsp.
  7. Lemon juice 4 tbsp.
  8. Fresh coriander 4 tbsp.
  9. All spice powder (garam masala powder) 1/2 tsp.
  10. Oil for frying


  • Mix together ginger garlic paste, turmeric, red chilli paste and salt.
  • Marinate the chicken in this mixture and keep aside for 2-4 hours.
  • Heat oil in a pan and fry chicken till golden brown.
  • Remove and keep aside.
  • In a wok, add chicken with marinade, lemon juice black peppercorn crushed, all spice powder and fresh coriander.
  • Stir fry till chicken is fully cooked,
  • Serve hot with naan or any bread.



  1. Milk 1 ltr.
  2. Sugar 10 tbsp.
  3. Semolina (suji) 5 tbsp.
  4. Sweet condensed milk 1/2 can
  5. Cardamoms 2
  6. Almonds and pistachio nuts for garnishing


  • In a pan pour milk.
  • Add sugar, semolina, sweet condensed milk and cardamoms.
  • Put on fire.
  • Keep stirring will cooking.
  • Once it starts to boil lower the heat and keep on stirring till it gets thick.
  • Remove the cardamoms from firni.
  • Take out in a bowl.
  • Garnish with almonds and pistachio nuts.
  • Refrigerate before and serving.

Chanay ka Pulao (Chickpeas Pulao)

Ingredients for chickpeas:

  1. Chickpeas 1/2 kg.
  2. Baking soda a pinch
  3. Salt 1 tsp.
Ingredients for pulao:
  1. Rice 3 cups
  2. Onions (sliced) 3
  3. Ginger garlic paste 1 tbsp.
  4. Cloves 6
  5. Whole black pepper 8-10
  6. Cinnamon 1 inch piece
  7. Black cardamom 2
  8. Cumin seeds 1 tbsp.
  9. Salt 2 tbsp.
  10. Oil 1/2 cup


  • Soak chickpeas for 6-8 hours.
  • Wash and boil with baking soda and salt till tender.
  • Soak rice for 1/2 an hour.
  • Heat oil in another pan.
  • Add onions and fry till gets brown.
  • Put ginger garlic paste, black cardamom, cumin seeds, cloves, cinnamon, whole black pepper and salt.
  • Fry for few seconds.
  • Add boiled chickpeas with 4 cups water.
  • Wash and put rice and enough water (if required) to cook the rice.
  • Cook on high heat.
  • When the water dries lower the heat and cook on low heat for 8-10 minutes.
  • Take out in a dish and serve with raita.