Moong Dal Halwa



  • 1/2 cup Moong dal (split)
  • 1/2 cup ghee
  • 1/2 cup + 2 tbsp sugar
  • 1/4 teaspoon cardamom powder
  • 2 cups of water
  • almonds as required
  • optional: a pinch of saffron/ saffron color

1. Wash the moong dal and soak it in excess water for 4-6 hours.

2. After that, make it into a thick paste using mixer grinder, adding few spoons of water required to grind.

3. Heat sugar and water in a pan until the sugar dissolves completely. Add cardamom powder. (If adding saffron/ saffron color, add at this stage. I haven’t used food color in my recipe.)

4. Take a thick bottom pan and add ghee. Add the moong dal paste. Keep stirring and pressing the moong dal paste. In medium flame do continue stirring until you get the moong dal’s aroma. It took approximately 20-25 mins for me to get the sweet aroma of dal. By now raw smell of the dal would be disappeared.

5. Add the sugar syrup and mix well with the dal paste. Reduce the strove heat and cook for 5 more minutes with the pan covered with lid.

6. Halwa consistency appears. Open the lid and give a stir to the halwa.

7. Garnish with almonds or desired nuts.

Yummy Moong dal halwa is ready!! Tastes close to badam halwa.. try and enjoy!


Moong Dal Halwa


Egg Korma (Rich gravy)



  • 4 Eggs
  • 1 Onion
  • 1 Tomato
  • 2 Bay leaf
  • 5-6 Cloves
  • 2 Cardamom
  • 2- 3 piece Cinnamon
  • 1 tablespoon Cumin seeds
  • 1 tablespoon Ginger garlic paste
  • 1/2 teaspoon Turmeric powder
  • 2 – 3 tablespoon Chilly powder (Add spice according to your taste)
  • 1/2 tablespoon Coriander powder
  • 3 – 4 tablespoon Curd
  • 8 – 9 Almonds
  • 10 – 12 Cashew nuts
  • 1 tablespoon Poppy seeds
  • 1 tablespoon Garam masala
  • 1 chopped cilantro
  • 4 tablespoon Oil
  • Salt as required

(Yes, Lot of Ingredients! It is a rich gravy… )


  1. Boil water – add almonds, cashew nuts and poppy seeds for 12 – 15 mins. (If using microwave, microwave this contents for 2 mins)
  2. Add Onions in Oil and fry till light golden brown.
  3. Add the fried onions along with the boiled almonds, cashews and poppy seeds (do not add the water) in the mixer grinder. Make it into a fine paste. Add a spoon of water if necessary. Keep this paste aside.
  4.  In the same mixer grinder, add tomatoes and make puree.
  5. Add Oil in pan, after the oil gets moderately hot, add bay leaf, cloves, cinnamon, cardamon. When the oil becomes fragrant, add cumin seeds, ginger-garlic paste and fry it for a minute. Then add tomato puree, blended paste, turmeric powder, coriander powder, chilly powder and salt. Mix it and cover it for few minutes.
  6. Once it starts boiling add the curd and mix well. Close the pan with lid and let it get cooked for 20 – 25 mins. After that add garam masala and stop the strove after mixing the gravy once.
  7. Add hard boiled eggs in a pan with half tablespoon of oil, then sprinkle chilli powder ans salt and toss it will.
  8.  Add these eggs in the gravy and garnish. Rich egg gravy is ready.

When I tried this gravy for a third time, did it with Paneer. It turned out just awesome. In this case we don’t need to fry the paneer, just add it after sipping the paneer pieces in hot water for a couple of minutes.


Chole Palak



  • 2 cups of Garbanzo/Chole
  • 4 cups finely chopped spinach (palak)
  • 1 large onion finely chopped
  • 2 medium tomatoes chopped
  • 1 spoon ginger paste/ small piece of ginger
  • 1/4 teaspoon asafetida (hing)
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander powder
  • 3 tablespoon chilli powder (adjust as required)
  • 1/2 teaspoon turmeric
  • 1 tablespoon garam masala
  • 2 tablespoon lime juice
  • 4 tablespoon oil
  • salt as required


  1. Soak the chole in water overnight.
  2. Pressure cook the chole with enough amount of salt. (I usually pressure cook it till chole becomes soft but not mushy).
  3. Meanwhile, make tomato puree without adding water.
  4. Heat oil in a pan. When the oil is medium hot, add the cumin seeds and hing. Fry it for few seconds.
  5. Add finely chopped onions and fry till it becomes slight golden (not golden brown).
  6. Then add the tomato puree. Also add turmeric powder, red chilli powder and coriander powder. Mix well. Keep the stove in medium low, or else the curry will get burnt quickly.
  7. When the tomato quantity reduces to half and oil oozes out, add the palak and pour water little.
  8. Add required amount of salt and stir it.  Cook for few minutes on medium heat.
  9. When the palak shrinks and raw smell has gone, add the chole and stir it. (Usually I mash few chole so that it gives good consistency for the gravy.) Close and cook in medium flame for few mins. Add water to bring the chole palak as per the thickness required for gravy.
  10. Add the garam masala. Stir it for few seconds.
  11. Turn off the strove and add the lime juice on top of the chole palak before serving. Yum Chole Palak is ready to be enjoyed with any Indian bread or Rice or sometimes as snack as I do 😉


Puri (flat bread)

20150702_210331 20150702_210234 20150702_210338


  • 1 cup whole wheat flour
  • 1/3 cup water (lukewarm) use as needed
  • 1/2 teaspoon salt
  • 1 teaspoon oil
  • Oil to deep fry


  1. Mix whole-wheat flour and salt.
  2. Add water little by little to make firm dough. Oil your palm and knead the dough.
  3. Cover the dough with a damp cloth and set it aside to rest at least ten minutes.
  4. Roll the dough balls.
  5. If the dough sticks to the rolling pin or rolling surface, put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.
  6. Heat at least one inch of oil in a frying pan over
    medium high heat.  When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.
  7. Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over.
  8. Puri should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.


Do not add flour while rolling the puris. If the dough is too moist and it sticks to the surface and rolling pin, then add 2 – 3 drops of oil on to the surface and rolling pin.

If the oil is not hot enough, then the puris will not puff and the puris will become oily.

If the oil is too hot, then the puris will turn brown quickly and will get burnt which spoils the taste.

Recipe inspired by Manjula’s kitchen

Chapati (Roti)




  • 1 cup whole-wheat flour
  • 1/4 teaspoon salt (Or as required)
  • 1/2 cup lukewarm water (Use as needed)
  • 1/4 cup whole-wheat flour for rolling


  • 2 teaspoons ghee


  1. Mix flour, salt, and water to make soft dough, adding water as needed.
  2. Knead the dough till it becomes smooth and pliable. When the dough doesn’t stick to the vessel, you can stop adding water. If you feel that the dough is too sticky, then add 2 to 3 tablespoons of wheat flour and kneed the dough. (dough can be slightly sticky now).
  3. Cover the dough and set aside at least ten minutes.
  4. Now make roti’s by rolling evenly in the center and sides. (make sure to not make the roti with thin center and thick sides – it will make the roti loss it’s softness in the center).

Additional notes:

  1. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
  2. Heat a pan on medium high heat. To test, sprinkle a few drops of water on the pan. If the water sizzles right away, the pan is ready.
  3. Place the one roti into the pan. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.
  4. Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
  5. Add ghee to the roti, the side that is facing the pan. (In the above pics, I haven’t  applied ghee being a calorie conscious. If you add ghee, it will make your roti super soft.)
  6. Place the rotis in a container lined with a paper towel. Cover the container after each roti.