Category Archives: Vegetarian

30 Minute Stovetop Skillet Lasagna

I am always in the search for easy mid week meals which are not only quick and easy but also comforting and satisfying. And yes, being an Indian, Daal Chawal is always a solution. But this day, I wanted to have something different ( because of the bad luck that had followed me around since the morning ), and being a fan of Italian food, what better than a cheesy and yummy lasagna!

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No Machine Coconut Burfi Icecream

This creamy and crunchy combination featuring the well known and much loved Coconut Burfi in the form of home made creamy no machine ice cream is the best way to beat the heat this summer!

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Katori Chaat – Holi Special Recipe

Well, its finally that time of the year again! Its Holi time! And this festival is all about colors, lots and lots of fun, and of course the drool worthy dishes! Talk about Holi and you are immediately reminded of the sweet Ghujiyas, flavorful Dahi Bade and Chaat , the Pakoras, and the absolutely wonderful Thandai!¬† So here’s one recipe, that I bet you would love to try this Holi!

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Edible Chocolate Chip Cookie Dough

The best part about baking cookies is licking the batter off the spoon, isn’t it? I cannot resist the urge to do so, but the thought of eating the raw egg in it terrifies me ūüėē But what if I tell you that you can make edible chocolate chip cookie dough, which is not only safe to eat but can also be used as a filling for many other desserts? Awesome, right? Follow the recipe below and don’t forget to comment and share!
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Rajma Curry / Red Kidney Beans Curry


Rajma chawal is the favorite dish of all Indian Punjabi’s. In fact all Punjabi children believe that no body makes rajma chawal better than their moms. So here is rajma recipe straight from my mom‚Äôs kitchen.


300 gms Rajma or red kidney beans washed and soaked in water overnight
Medium sized onions 3nos.
1 tbsp ghee/clarified butter or butter
Two tbsp refined oil for cooking
Ginger garlic paste
One tomato finally chopped
2 no.s green chillis
2 tsp turmeric powder
2 tbsp tomato puree or paste
Bay leaves 2nos, 1 black cardamom,
garam masala pwdr 2 tsp
kasoori methi or dry fenugreek leaves – 1 tsp, coriander powder – 1 tsp,
kitchen king masala 3 tsp,
salt to taste,
red chili powder,
cumin powder- 1 tsp
Fresh Cream – Max 2 tsp
Coriander leaves for garnishing.

Directions :
Add salt to the rajma and pressure cook for about 10 min on high flame and then for another fifteen min on slow flame. Side by side make a paste or finely chop onions and green chilies together. Add 2 tbsp ghee in a pan and add bay leaves, black cardamom to it and let it fry on medium flame for 1-2 mins till the ghee absorbs their flavors. Remove bay leaves and black cardamom from ghee. Now add refined oil to this ghee. Fry the onion green chilies paste till onions are translucent and goldenish in color. They should have reduced in size. Halfway to this add ginger garlic paste and let it fry with onions.

 Now add diced tomato and fry till it softens a bit. Pour some water to it just to stop onions from burning and so that the tomato softens a bit more. Also add the turmeric powder at this point. Now add tomato puree. And keep it on medium flame for another 3-4 min until it thickens and starts oozing oil from the sides.
 Now its time to add garam masala , coriander powder, cumin powder, red chili powder, pinch of salt and kitchen king masala. . Open the pressure cooker and check if rajma have become soft and sort of melting  in texture. If not pressure cook them for another 5-10 min.  When rajma are done, remove them and add them to the onion and tomato masala which we made side by side. Leave the water in the cooker only. Fry rajma in onion tomato masala for 2-3 mins. Now add remaining water and bring to a boil on high flame with constant stirring.
 Leave on slow flame for 10-15 min and stir in between until the gravy reaches the desired consistency.  ( Do not thicken too much if you want to eat it with rice ) Add kasoori methi or dried fenugreek  leaves in the end. You can add about a teaspoon of butter and some fresh cream in the end to make it rich. Remove from flame and pour in the serving dish. Garnish with remaining ghee and coriander leaves. Serve them with hot steamed rice and experience the flavor of my moms love.

Gajar Ka Halwa / Gajrela

Gajar Ka Halwa or Carrot Halwa is probably the most famous dessert in India. This is originally a dessert from Punjab, a northern state of India where it is also known as Gajrela. This is the perfect dessert to celebrate the New Year! Made with grated carrots, this dessert  is slow cooked and has a nutty taste which seems to be the outcome of carrots mixed with cashew nuts and cardamom!

*This recipe makes whole lot of halwa, you may vary amount according to your requirement.

Ingredients :
1.5 kg carrots ( grated )
4 1/2 tablespoons clarified butter/ghee
1 can sweetened condensed milk
1 teaspoon cardamom powder
Sugar according to taste ( I used around 150-200 gms )
Optional :
150-200 gms khoya/mawa ( crumbled or grated )
Raisins, almonds , cashews , pistachios ( Chopped )

Directions :
Heat ghee in a nonstick pan/kadhai and add the grated carrots and sugar. Fry the carrots until they are soft and mushy with constant stirring ( For about 20 – 30 minutes ).


  Now add in the condensed milk and cook covered for another 5 minutes.


 Add in the crumbled khoya and chopped nuts and cook again for about a minute on medium heat. Remove from heat.  Garnish with some more chopped dry fruits and serve.

Baingan Bharta / Punjabi Smoked Eggplant

Baingan Bharta-Punjabi Smoked Eggplant is a North Indian speciality of roasted eggplant, skinned and made into a simple but exotic preparation! Yet another Punjabi recipe at home without the use of many masalas and spices! Who won’t love this!! Check out the recipe :


Eggplant ( 2 )
Chopped onions ( 3 )
Tomatoes ( 3 )
Finely Chopped Ginger ( 1 inch piece )

Some chopped green chillies
1/2 cup peas
Coriander Powder ( 1 teaspoon )
Salt according to taste
Garam masala powder ( 3/4 teaspoon )
Red Chilli Powder according to how spicy you want it to be

 Directions :

Rince the eggplant in water and then pat dry with a kitchen towel. Apply some oil ll over and keep it for roasting on open flame. There is a smoky flavour in the dish because of roasting on open flame. You can do the same in an oven but there won’t be the same flavour.

Keep turning the eggplant every 2 to 3 minutes until evenly cooked. Keep checking with a knife to see if its done or not.
When done, remove it from the flame and immerse it into a bowl of water. This helps to cool it. Now peel off the skin. Mash the cooked eggplant. You may also chop it if you would like to have some chunks.

 Into a kadhai or pan, add 1-2 tablespoons of oil. Add the onions, chopped ginger and the peas. Cook until the onions turn translucent.
Now add in the tomatoes and cook until the tomatoes are tender.
Next add in the salt, coriander powder, red chilli powder, garam masala powder and cook for another 3 minutes.
 Now add in the mashed eggplant. Cover the lid and cook for another 4-5 minutes until all flavours are well combined.
 Serve with homemade roti with some butter or ghee on top!

Lauki / Bottle Gourd Musallam

Musallam Curry is a delicious, rich and regal gourmet curry from the Mughlai Cuisine. Musallam is generally made with chicken but why should the vegetarians miss on this super delicious and shahi dish? And therefore- Stuffed Lauki/ Bottle Gourd Musallam.
 Check out the recipe below :
Ingredients :

Chopped Onions ( 3 )

Chopped garlic ( around 10 cloves )
Chopped Giner ( about 1 tablespoon )
Milk ( 1/2 cup )
Olive oil/Vegetable oil ( 2-3 tablespoons )
Chopped Coriander
Cardamom Powder ( 1 teaspoon )
Beaten Yoghurt ( 1 cup )
Cashew nuts ( 1 cup )
Salt according to taste
Turmeric ( 2-3 teaspoons )
Tomatoes ( 4-5)
Cumin Powder ( 1 teaspoon )
Potatoes ( 2 boiled and mashed )
Cottage Cheese/ Paneer ( 1 cup shredded )
Red chilli powder ( according to preference )
Coriander powder ( 1 1/2 teaspoon )
Saffron for colour
Directions :
Peel the lauki/ bottle gourd and poke it all around with a fork. Now cut the lauki into round pieces ( about 1 1/2 to 2 inch thick ). Cut and remove the centre part so that you get something like this.

Into a vessel, add water, some salt and turmeric. Place these roundels into the water and put the lid on top. Let it cook until the lauki pieces are tender, but not too much or else they will break when you stuff them.
Meanwhile, into another non-stick wok, add some finely chopped ginger and finely chopped garlic and saute until goldenish . Now add the onions and again saute until the onions turn translucent. Add some turmeric and finely chopped tomatoes. Sprinkle some salt and put the lid on top. Let it cook until all the tomatoes have mashed properly.
Grind the cashews and some water to a smooth paste and add it into the wok too. Give it a good stir and let it cook for another 2-3 minutes with the lid on.

 Now let this cool for a while. Take out the lauki pieces out of the water. While it sits, prepare the stuffing for the lauki. Combine together mashed potatoes, grated paneer, finely chopped coriander, cardamom powder, turmeric powder and mash it all with your hands once again.

Now make small balls of the mixture and stuff it into the lauki roundels.

In order to get a velvety musallam gravy, grind the mixture we set aside to cool until you get a smooth paste. Add it back to the pan and add 2 tablespoons of beaten yoghurt.

If you find the gravy to be too thick, add the milk accordingly, as it will thicken further when we cook the stuffed lauki in it.

Add red chilli powder, coriander powder , cumin powder and some garam masala powder to the gravy. If you have not added the milk before, add some fresh cream.
If you feel that the turmeric has not provided enough colour, soak saffron in some warm water and add it to the gravy.
Cook this for around a minute and then add the stuffed lauki roundels to this. Be careful and they might break if not properly handled. Pour some gravy on top of the lauki roundels.

 Cover with a lid and cook for 4-5 minutes on medium-low flame.
Serve hot with roti/naan/parantha and enjoy!