Friday, 30 September 2016

Rose Coconut Barfi - Fudge - #Navratrispecial

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Rose Coconut Barfi is elegant and simplistic against the riot of colours as the Navratri festival begins. These glorious fudge, coconut flavoured with delicate fragrance rose are just divine! Rich and creamy squares are perfect to indulge during any fasting and festive season, also a great choice for prasad .

A festive mood has gripped everyone as we all want to celebrate Navratri, one of the most popular Hindu festival dedicated to the worship of Goddess Durga, a much awaited festival throughout the year. Navratri is celebrated for nine nights and ten days, and people worship the nine forms of Maa Durga. Although there are altogether five types of Navratris celebrated throughout the year but Sharad Navratri which falls during Autumn ( September-October ) is celebrated with more fervour and excitement than the others.

People through out India have their unique way of celebrating this festival and has special significance and most awaited festival in Gujarati community, however the dedication and devotion remains the same for every community. Idol of Goddess Durga is worshipped by everyone and try to enhance their spiritual, mental and physical practise in these nine days. These nine days celebrates motherhood of god and involves three worship of the three forms of devi or divine mothers Goddess Durga, Laxmi and Saraswati . The first three days dedicated and worshipped Goddess Durga, who triumphed over the demon after a battle of nine days and who wipes away the away the negativity.  The next three days are made to venerated Laxmi, Goddess of wealth, fortune and prosperity and the last three days involves the worship of Sarsawati, Goddess of knowledge. 

Prayers, fasting, meditation and other spiritual practice are not the only aspects of this festival, obviously for us Gujju after the puja begins the music, it is unmistakable to those who are familiar with style and irresistible to many it's Dandiya-Raas and Garba ! During Navratri, we Gujarati women specifically wear similar colour dresses and adorn ourselves each day. The first colour of the Navratri is decided to based on the weekday when Navratri begins and remaining eight days follow a fixed cycle of colours. The custom of wearing Navratri colours is so popular that in India many newspaper publishes a article on nine colours of Navratri just before Navratri season arrives. I never need an excuse to visit a sari shop anyway :)

Navratri colours 2016

During this magical festive season, various type of Prasad ( offering ) offered everyday to nine goddesses as it is believed that all the fasts and festivals are incomplete without offering prasad or Bhog. So to celebrate on this auspicious Navratri,  I am sharing a recipe of Rose Coconut Barfi . I am sure you're going to love this recipe,  simplicity is the ultimate sophistication !

Try it out my these other eight delectable prasad recipes in your kitchen and make this festival more divine and grand !

Kesar Badam Pista Barfi
Dodha Barfi
Kesar Pista Nariyal Ladoo
Mawa Kesar Topra Pak
Kesar Mawa Peda
Kaju Kesar Mawa Ladoo
3 minutes coconut cashew delights
Pista Paneer Rolls

Or for Vrat Ka Khana or Farali recipe click here

You will need :-

  • 250 g desiccated coconut 
  • 100 g khoya or Mawa recipe here
  • 3 tsp. ghee or unsalted butter
  •  200 g sugar
  • 100 ml milk
  • 1 tsp. good quality rose extract 
  • Edible rose petals or buds 
Method :-
Grease plate or tray with little ghee, leave it aside.
Heat ghee in a non stick or heavy bottom kadai.
Add coconut and lightly roast without burning for 2-3 minutes.
Remove it from the kadai.
In same kadai add milk and sugar.
Bring it to boil and let the sugar dissolve.
Now add roasted coconut and khoya.
Combine everything and let the mixture cook.
Keep stirring continuously without burning or sticking to the bottom of the pan.
Once mixture gets thickened, turn off the heat and remove the pan or kadai from the stove. 
Add rose extract and mix well.
Pour the barfi mixture into greased tray and spread evenly.
Press gently with clear spatula and leave it to cool completely. 
Cut into desire shape and garnish it with the edible rose petals.
Enjoy !

Thank you for stopping by and reading this post ! We hope to see you again soon :)

Wednesday, 28 September 2016

Farali Dum Aloo - Navratri Special

Farali Dum Aloo, delicious and finger licking good curry can be eaten on fasting days like Navratri. This curry is prepared with pan fried baby potatoes and simmered in unique flavoured gravy without adding many spices. It's perfectly accompanied with Rajgira Masala Puri and Rajgira panchratna Sheera 

If you are looking for something new to prepare this Navratri season, try this scrumptious Farali Dum Aloo, for other Farali recipe click here .

You will need :-

  • 250 g boiled and peeled baby potatoes or smaller size regular potatoes
  • 4 tbsp. oil
  • 1 tbsp. whole spices - clove, cinnamon, bay leaf, green cardamom
  • 1 tsp. cumin seeds
  • 1/2 cup tomato puree 
  • 1/4 cup cashew
  • 2 tbsp. poppy seeds ( khus Khus )
  • Sendha namak 
  • 1 tsp. sugar
  • 1 tsp. red chilli powder
  • 1/2 tsp. ground cinnamon and clove
  • 2 tbsp. plain yogurt
  • 2 tbsp. cream ( optional ) 
  • Finely chopped coriander to garnish
Method :-
Soak cashews and poppy seeds in a warm water for half an hour.
Drain the water and grind the soaked cashews and poppy seeds til you get smooth puree, leave it aside. 
Heat the 2 tbsp. oil in a pan or kadai and fry the baby potatoes til light brown. 
Remove from the pan, in the same pan add remaining oil.
Once oil is heated add cumin seeds and all the whole spices.
Once they start to crackle add tomato puree and keep cooking for 5 minutes . 
Then add cashew and poppy seeds paste and mix well.
Add salt,sugar, red chilli powder and ground cinnamon and clove.
Keep mixing and add 1/4 cup water if gravy gets thicker.
Cook the gravy for another 3-4 minutes.
Now add plain yogurt, mix well, add fried potatoes.
Once again mix well and let the potato cook well in the gravy for couple of minutes.
Add cream ( if using ) and mix well.
Turn off the heat.
Garnish it with the coriander and serve hot.
Enjoy !

 Thank you for stopping by and reading this post ! We hope to see you again soon :)

Monday, 26 September 2016


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It's autumn / fall here in Britain, which means it's also pumpkins and pumpkin spice season. Being an Indian origin the word 'SPICE' always makes me happy and so does 'PUMPKIN SPICE' OR 'PUMPKIN PIE SPICE'

PUMPKIN SPICE , makes you feel warm and cosy. It is a spice blend which can be used in cooking and baking pumpkin. When you combine pumpkin and this spice blend, surely you will get a flavourful and delicious dish on your table.

So, hey guys before you start your pumpkinathon, why don't you make a small jar of this wonderful spice blend. It is so easy to put together, only require few basic ground spices, money and time saving and obviously fresh. Use this spice to flavour your favourite fall baking goodies like pies, cookies, cakes and breads, also you can sprinkle on roasted vegetables, many drinks, yogurt and morning cereals. It is wonderful spice to keep handy during these cooler days !

Stay tune to check out what dish I have flavoured with this versatile spice blend !

You will need :-

  • 2 tbsp. ground cinnamon
  • 2 tbsp. ground ginger
  • 1 tsp. all spices
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground mace 
Method :-
Place all the above ingredients in a bowl.
Whisk or stir to combine everything and store in a airtight container.
Use it when a recipe required.

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Saturday, 24 September 2016

Biranj - Gujarati Sweet Rice and Bengal Gram with Nuts, Raisins and Aromatic Spices

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Biranj is a traditional Gujarati sweet dish, an absolute delicious and luxurious treat,  it is so easy to prepare and you won't need many extra garnishing ingredients to make it look stunning ! It's gorgeous hue, with the sweet and divine aroma of this Biranj are enough to surrender yourself. It is an absolutely satisfying treat after any kind of spicy meal. In the olden days traditionally this dish is prepared on special and happy occasions such as Hindu New Year ( Bestu Varas ) or Bhai Bhij, after Diwali.

I was thinking the other day how with Indian sweets the names rarely tell you what the dish is actually made of, for example the name KHEER does not tell you that it is made of Rice and Milk however in English Rice Pudding you know exactly what you are getting. Further than that, some Gujarati sweets are named after different emotions or feelings. Like SUKHDI and BIRANJ means happiness ! So I prepared this yummy BIRANJ on the happy occasion of Raksha Bandhan,

Biranj is made of rice, bengal gram ( chana daal ), sugar and aromatic spices, very close to Zarda ( Sweet Rice ) ! The best Biranj is one where each grain of rice is long, separated and firm without being mushy, all whilst being coated in aromatic golden sugar syrup and finished off with a confetti of rich nuts and raisins laced in each bite. This becomes a little party of flavours and textures in your mouth. Biranj is best served warm as a dessert after having spicy meal or served in a plate along with the meal.

You will need :-

  • 1 cup basmati or sella rice 
  • 1/4 cup channa daal
  • 1/4 cup ghee
  • 3/4 cup sugar
  • 1/4 cup lukewarm full fat milk 
  • Big pinch saffron threads 
  • 1 big tablespoon whole spices like green cardamom, clove, cinnamon and bay leaf
  • 3-4 tbsp chopped nuts - almond, cashew and pistachio 
  • 2 tbsp. raisins or sultana 
Method :-
Wash and drain the rice and daal til water no longer runs cloudy. 
Once you can see clear water soak rice and daal separately for 40 minutes.
Same time Soak saffron in the milk and leave it aside.
In a heavy bottom pan heat ghee and add all the whole spices. 
When they starts to crackle add drained rice and daal and saute for 3-4 minutes.
Then add 1/2 cup water and let the rice and daal cook. 
Once the rice and daal is about 70% done, at this stage you won't see any water in the pan.
Add sugar and saffron milk, all the nuts and raisins and cover the pan with the lid and turn the heat to the lowest.
Allow biranj to steam for 12-15 minutes.
Once done ( rice and daal cooked and there will be no liquid remain in the pan ) carefully stir the mixture with the spoon. 
Careful not to break the rice.
Let the Biranj rest for 5-7 minutes before serving.
Enjoy !

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Wednesday, 21 September 2016

Garvanu - Guarati Semolina Kheer ( Pudding )

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Garvanu is a delightful Gujarati authentic dish, it hails from South Gujarati cities like Surat and Navsari. Surti Jaman (food) contributes it's unique touch to Gujarati Cuisine. This luscious and flavourful kheer is made with very basic ingredients like semolina, sugar and milk.  This traditional kheer is mostly prepared on Gujarati religious festival like Sheetla Satam, but I have seen my Mum preparing on many festivals, especially on the Asthmi during Navratri.

BTW guys Garvanu meaning Sweet, however this kheer is not sickly sweet, it just right mildly sweet and spiedc! Perfect on it's own as after an Indian meal or it can be devoured with some hot and fluffy puri and pakoda. In this traditional recipe, no nuts are used for garnishing, but I did use almond meal and pistachio nuts as without any garnishing this pudding may look boring on your dinner table, but once it is jazzed up with few slivers of nuts and edible flower petals it will be like the centrepiece!

You will need :-

  • 1 litre full fat milk
  • 50 g semolina 
  • 80 g sugar 
  • 1/2 tsp. cardamom, cinnamon and nutmeg powder
  • 50 g almond meal ( optional )
  • 2 tbsp. ghee 
  • Pistachio slivers
  • Rose petals and saffron threads 

Method :-
Place milk in a heavy bottom pan or kadai and bring it to boil.
Let it simmer for 12-15 minutes.
Meanwhile heat ghee in another kadai and roast the semolina on a very low heat til you get nice roasting aroma and semolina turns light pink. ( Do not rush in roasting semolina )
Once you have roasted semolina, add in milk and mix well, also add almond meal if using.
There should not be any lumps, add sugar and let it simmer for another five minutes.
Turn off the heat, add cardamom, cinnamon and nutmeg powder.
The consistency of this kheer should be little thicker than normal kheer.
Garnish it with the nuts and edible flowers.
Serve hot or cold.
Enjoy !

 Thank you for stopping by and reading this post ! We hope to see you again soon :)

Monday, 19 September 2016

Beetroot, Tofu and English Mustard Rice #nationalriceweek2016

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Beetroot, Tofu and English Mustard Rice is a wholesome one pot meal. The health powers of the beetroot, tofu and abundance of spices make this dish a great choice for a lunch or dinner.

As a mother of kids who go to university, there is no other greater stress than what they will eat once they get home from a hard day of studying. With less time on their hands and small communal kitchens, cooking up complicated meals isn't easy. However, these days with so many ready prepared ingredients, cooking from scratch isn't as hard as it seems.

My daughter rose to the challenge accordingly and made this recipe using Veetee microwavable rice. It's a lot better than her heating up ready meals or getting takeaways as the rice only takes two minutes in the microwave. She sent me a picture of her food and I already pencilled it in for her to make it for the family once she got home!

The Veetee Heat & Eat range is great for students and adults alike and is available in plain and flavoured options. Although they are microwavable packs, these can be stir fried and you can adapt them to create a new recipe. My daughter said that she used Veetee microwavable basmati rice and then stirred it through the beetroot pulao mixture that she made. She also uses others in the range to cook various meals for herself. My husband has now learnt from her to make these rice dishes when I am not in.

Veetee sent me a hamper of their microwavable range Heat and Eat to try at home and become a part of the Veetee Bloggers Community. This rice post has been created in time for National Rice Week (19-25 Sep 2016).

You will need :-

  • 2 packets Veetee microwavable basmati rice 
  • 1 packet of firm tofu
  • 2 medium boiled beetroot grated 
  • 2 tsp. English Mustard paste 
  • 3-4 tbsp. oil
  • 1 tbsp. whole spices (clove, green cardamom, black cardamom, whole black pepper, cinnamon and bay leaf) 
  • 1 tsp. Caraway seeds or Cumin seeds 
  • 1 big onion finely chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • salt to taste 
  • Fresh chopped coriander 
Method :- 
Discard all the water from the tofu and cut into square pieces.
Heat oil in a heavy bottom pan or kadai, add all the whole spices and caraway seeds.
Once they crackle, add finely chopped onion and saute until light pink. 
Now add ginger-garlic paste, grated beetroot and drained cut tofu. 
Mix gently, now add red chilli powder, turmeric powder, mustard paste and mix well.
Let the mixture cook for couple of minutes then add Veetee rice, salt and gently mix again.
Cook the rice for 2-3 minutes, once heated properly switch off the heat.
Serve hot with raita, roasted papad and salad. 
Enjoy !

Disclaimer - Thank you Veetee for sending me a hamper of goodies. I was not told or paid paid to write a positive review, all the thoughts and opinions are my own.
Thank you for stopping by and reading this post ! We hope to see you again soon :)

Friday, 16 September 2016

Homemade Clove and Mint Ginger Beer

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Homemade Clove and Mint Ginger Beer, bubbly non-alcoholic drink with a fiery gingery kick. Addition of cloves makes this drink bring out more intense flavours, but mint makes this beer extra cool and refreshing.

So officially autumn has arrived in Britain !!! Really ? I don't think so, when thermometers have reached around 34.5 C in London, way higher then normal for the time of the year with the September average around 12 C.  According to Met Office this September is the hottest day in over a century. I've had enough of humid and muggy days and nights however this current ( hopefully last of this year ) sweltering heatwave turned out to be really good for me, rather than moaning about it, I channelled all my energy into thoroughly cleaning the house in time for Diwali! This flavoursome ginger beer helped keep us all energised and refreshed. It was even better because our daughter made this and also helped cook the family meal while I was busy. Win-Win!!

You will need :-

  • 150 g fresh ginger 
  • 3 tbsp. fresh mint + one sprig for garnishing 
  • 1 tsp. ground clove 
  • 3-4 lime or lemon juice 
  • 4 tbsp. muscovado or normal sugar 
  • 1 litre of sparkling water or soda water
  • Ice cubes and lime wedges to serve

Notes :-
Instead of fresh lemon juice, you can use lemonade.

Method :-

Wash, peel and chop the ginger in small pieces.
In a blender place ginger, mint and sugar.
Add little water and blend til you get smooth puree.
Take a  sieve or cheese cloth and squeeze all the juice.
In that juice add lemon and clove powder.
Let it sit for 15-20 minutes.
Add ice in a glass, pour some squeezed ginger, mint and clove juice then add sparkling soda or water.
Garnish it with lime wedges and fresh mint.
Serve immediately.
Enjoy !

 Thank you for stopping by and reading this post ! We hope to see you again soon :)

Tuesday, 13 September 2016

Eggless Strawberry Pastel de Tres Leches - Three milk Cake with Fresh Strawberries

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Eggless Strawberry Pastel de Tres Leches, I can't think of another way to describe this cake other than as Simple yet Sophisticated. We found each and every bite luscious and irresistible! It was rich, creamy, dreamy and a heavenly cake. Once you tuck into it, you never know when to stop because let me warn you it is dangerously delicious.

Pastel de Tres Leches, was the cake I wanted to bake and I waited more than almost five months patiently for another birthday in the family. If you've been a reader of this blog, you'll know that I'm not much of a baking person, especially baking cakes. I find them tricky and difficult and end results being sort of 'meh' when you are expecting to see one of those cake that you see on social media that are like a piece of art just splendid with wow factors that almost you can keep them as a show piece in your living room.

In baking, my trouble starts when I decide to bake cakes and cookies without eggs, once I overcome that factor, my biggest fear is to decorate the cake, I do not have artistic mind or hands. I get tired of running back and forth for the littlest things therefore I like to bake simplest cake as possible and not so complicated decorations.

So that was the reason I chose to bake Eggless Strawberry Pastle de Tres Leches on our son's birthday as this is the cake without any fuss, he is a die hard fan of strawberries and Cream, also this cake is great for warmer days and great reason I love finding inspiration for authentic and new recipes from different cultures around the globe. Cooking with various and different flavours is always the fun part and pretend to be in that culture or country for a while.  Whether it's an authentic Christmas treat Panforte from Italy, modern Matcha (Green Tea) Shortbread Cookies using green tea from Japan or modern twist on the classic middle eastern dessert Baklava and prepared Baklava Cake , there will be always new recipes to learn from other cultures.

The Tres de Leches cakes, is a Latin American Dessert, served on a special occasions like wedding and Christening, meaning 'Three Milks Cake' very moist cake soaked in three different types of milk and this cake is typically baked in a sheet pan.  The cake is an intriguing creation, it's managing to be both rich and light at the same time.

Eggless Strawberry Pastel de Tres Leches is my version,  It's egg free, and I decided and couldn't resist to transform it into a layered cake. I have baked sponge cake layers in three different baking tins without using Butter, and soaked them in luscious three milks mixture that made this cake rich and intense. This cake has layers of fresh strawberry and whipped cream filling between the layers and the whole cake is frosted with whipped cream and topped with whole strawberries.

Eggless Strawberry Pastel de Tres Leches cake is rich, creamy and dreamy. This heavenly cake is just mouthwatering and irresistible which won't last long on the table. This is pure indulgence!

Strawberry Pastel de Tres Leches worked out beautifully for me, No wonders as to why my cake platter was so clean that evening! Oh Boy, that was one incredibly satisfying piece of cake, the whole family seems to really love this cake too. It would make an excellent special occasion cake for Birthdays or any get-together. I hope you bake it and enjoy it too!

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Eggless Pastel de Tres Leches - Eggless Three Milks Cake With Fresh Strawberries
Eggless Strawberry Pastel de Tres Leches cake is rich, creamy and dreamy. This heavenly cake is just mouthwatering and irresistible which won't last long on the table. This is pure indulgence!


  • 2 cup Plain flour ( Maida )
  • 1 cup Plain natural full fat yogurt at room temperature
  • 3/4 cup Sugar
  • 1/3 cup Sunflower oil
  • 1 1/2 tsp ( One and a half tea spoon) Baking Powder
  • 1/2 tsp. Baking soda
  • 1 tsp. Vanilla extract
  • 1/4 cup Double cream
  • 1/2 cup Sweetened condensed milk
  • 1/2 cup Evaporated milk
  • 1 1/2 cup Whipping Cream
  • 2 tbsp. Powdered sugar
  • 500 g Fresh Strawberries
Preheat the oven to gas mark 4, 350 F or 180 C.
Butter and flour three 6" or 9" round cake tin . 
Whisk together yogurt and sugar in a bowl till sugar dissolves properly. 
Add baking powder and Baking Soda, leave it for few minutes (4-5) to let rise the yogurt mixture.
Once it bubbled up, add oil and vanilla extract, mix well and add sifted plain flour.
Combine everything, don't beat the mixture too much.
Divide evenly between three cake pans and bake about 40-45 minutes ( Eggless cake takes more time to bake ) or until a toothpick comes out clean.
Once cakes are done, remove it from the oven and let it cool at room temperature. Once cakes are cooled properly, trim the edges with serrated knife to even out.
Meanwhile prepare the three milk syrup by mixing cream, condensed milk and evaporated milk and gently heat in a pan.
Leave the mixture to cool.
Lined baking tray with the parchment paper.
Place three layers of the cake on a parchment paper, using a fork or a toothpick to poke the cake. Use a spoon to pour on three milk syrup, maybe you won't need all of the milk mixture. 
Let the cake absorb all the milk, if think cake needs more milk mixture then pour couple of spoons or leave it.
Cover the cake with the cling films and leave it in the fridge over night. 
Once you are ready to assemble the cake, wash and clean the strawberries, pat dry and halve them. first prepare frosting by, in a stand mixture beat the cream and sugar until thick and spreadable.
Now carefully lift one soaked cake layer and put it on the cake platter.
Take few tablespoons of frosted cream and spread over the first layer of cake, then arrange few sliced strawberries.
Now again carefully lift the second layer of the cake, and arrange on the first layer of the cake and once again frost the second layer with the whipped cream and arrange few sliced strawberries.
Repeat the same procedure with the third layer too, then frost the top and sides of the cake with remaining whipped cream. 
Try to smooth out frosting as much as possible. 
I decorated the top with the whole strawberries but you can use halved too.
Refrigerated until ready to serve. 
Simple yet sophisticated cake ready for you to
Enjoy !
Prep time: Cook time: Total time: Yield: 10-12 servings

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Friday, 9 September 2016

Aloo Tamatar Ki Sabji - Bataka Tameta nu Saak - Potato and Tomato Curry without onion garlic

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Aaloo Tamatar Ki Sabji is that one of the easiest Indian dish you can prepare. It is very simple yet versatile and irresistible sabji can be done in jiffy or ziffy where Aaloo (Potato) and Tamatar ( tomato) cooked with basic Indian spices.  Aloo Tamatar ki Sabji is staple in every Indian household thus not much importance given to this recipe although this amazingly flavourful sabji no one wants miss once it is served to them.

This sabji can be served with roti, naan, paratha or Poori, but in my opinion, it is best accompanied with Poori ( Deep Fried Indian Flatbread ) and Aate Ka Halwa ( Indian Wheat Pudding) and that too enjoy for Sunday's brunch. Throughout India, this dish being prepared by every household and every household have their own unique method. I am sharing my recipe which I learnt from my mum.

aloo tamatar ki sabji, potato and tomato Curry
North Indian
Yield: 6-8 Servings



Aaloo Tamatar Ki Sabji is that one of the easiest Indian dish you can prepare. It is very simple yet versatile and irresistible sabji can be done in jiffy or ziffy
prep time: 20 Mcook time: 20 Mtotal time: 40 M


  • 500 g Boiled and Peeled Potatoes
  • 200 g Tomatoes finely chopped
  • 4 tbsp. Oil
  • 1 tsp. Cumin seeds
  • Pinch Hing
  • 1 tsp.  Fenugreek seeds 
  • 1 tsp. Coriander and Fennel Seeds crushed
  • 2-3 Dry red chillies
  • 1 tsp. green chilli and ginger paste
  • Salt to taste
  • 1 tsp. Red Chilli Powder
  • 1/2 tsp. Turmeric Powder
  • 2 tsp. Ground cumin and coriander
  • 1/4 tsp. Garam masala
  • Pinch Sugar or Jaggery 
  • 1/4 tsp. Amchoor powder 
  • Fresh coriander leaves



  1. Smash the boiled potatoes with your hands, do not mash totally.
  2. Heat oil in a kadai, add cumin seeds, hing and dry red chillies.
  3. Once they crackle add methi dana and wait till they go brown.
  4. As soon as they go brown, add chopped tomatoes and coriander and fennel seeds and chilli garlic paste.
  5. Let the tomato cook for 3-4 minutes then add all the spices and salt except sugar, amchoor and coriander leaves.
  6. Cook the mixture till oil separates the pan.
  7. Now add boiled potatoes, mix well then add water.
  8. Don't make gravy too runny.
  9. Cook the sabji without the lid until nicely done.
  10. Add jaggery and amchoor powder if using.
  11. Turn off the heat and garnish the sabji with the freshly chopped coriander.
  12. Serve hot with roti, paratha , poori or naan.
  13. This time I served mine with Bedmi Paratha.
  14. Enjoy.


Jaggery and amchoor powder are optional.
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Tuesday, 6 September 2016

Bedmi Paratha

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Bedmi Paratha ? Yes don't be surprised, you can make and enjoy Bedmi Paratha as much as you like to enjoy Bedmi Poori. Bedmi Paratha are just as tasty as the Bedmi Poori with out the extra calories, and these paratha can be enjoyed with rasadar aloo ki Sabji.

If you are of Indian origin, you must know what I am talking about, one of the best breakfasts of the region of North India - Bedmi Poori aur Aloo ki Sabji or Dubki wale aloo. Few years back I had the chance to enjoy Bedmi Poori with Aloo ki Sabji on my trip to India in Delhi.. since then I wanted to try it.

Last week I wanted to prepare Bajri na Vada for Sheetla Satam, but totally forgot to prepare the dough for it the previous night, so in the morning I soaked urad daal and thought of making Bedmi Poori, and again I changed my mind while I was kneading the dough thinking don't want to prepare Poori as next day on Janmasthmi I was going to prepare calorie loaded food anyway. So instead of Poori we had Bedmi Paratha with Aloo ki Sabji. So all the ingredients are same as Poori, just not fried but shallow fried.

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Bedmi Paratha
  • 1 cup Urad Daal + 2 tbsp Yellow Moong daal
  • 2 cup Wheat flour ( Chapatti aata )
  • 2 tsp. Fennel seeds ( Saunf-Variyali)
  • 1/2 tsp. Carom seeds ( Ajwain )
  • 2 Green chillies
  • 1" piece Fresh ginger
  • 1 tbsp. Red Chilli Powder
  • 2 tbsp. Ground cumin and coriander
  • 1/2 tsp. Dry Mango Powder ( amchoor)
  • Salt to taste
  • Pinch Hing ( asafoetida ) 
  • 1/4 tsp. Garam Masala
  • 3 tbsp. Oil ( for moin )
  • More oil to roast the paratha
Clean and wash both daal, and soak for 4-5 hours in cold water.
Discard the water and once again wash the daal.
Place soaked daal in the grinder along with green chilli, Ginger and fennel seeds and grind til coarse paste without adding any water.
In a big wide plate ( Parat ) place flour, daal paste, all the masala, oil and carom seeds.
Combine everything and knead a semi hard dough with the little water.
Cover the dough with the clean kitchen towel for half an hour.
Once you are ready to make paratha, once again knead the dough.
Divide it into equal portions and make round balls.
Dust the flour on working surface, first roll one ball into circle. 
Heat griddle or tawa on a medium heat . Place a paratha on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble. 
Turn the paratha over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.
Flip it over one more time and, using the spatula and apply oil, carefully press down all over. 
Turn over again and repeat on the other side until you have the desired crispiness. 
Keep each paratha warm, while you repeat to cook them all. 
Serve hot. Enjoy with aloo ki sabji, raita , Chutney, yogurt or tea.
Prep time: Cook time: Total time: Yield: 10-12 paratha

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