Category Archives: savory

Cholle- Bhature

Hello guys…

Today I have a Punjabi delicacy for you. This recipe is a complete meal in itself and is an all time Punjabi favorite. 🙂

It is a definite party favorite and is a feast delicacy. Its perfect for these cold winter evenings. 🙂

The cholle recipe differs from people to people and each Punjabi home will have its own variation and style. This is how my Grandma taught me. The Bhatura recipe is by the World famous Indian Chef- Mr. Sanjeev Kapoor. These are the best home-made bhaturas ever and the recipe is traditional.

Hope you enjoy 😀



1. For Cholle:

  • 500 gm…. Chickpeas / kabuli chana / safed cholle
  • 3 Large…. Onions
  • 4 large…. Tomatoes
  • 12-15…. Garlic cloves
  • 1 inch piece…. Ginger
  • 1 tbsp…. Cumin seeds/ jeera
  • 2-3…. Bay leaves/ tej patta
  • 3-4…. Green Cardamom cloves/ Choti elaichi
  • 2-3….. 1 inch pieces of Cinnamon/ Dalchini
  • 2 tsp…. black peppercorns/ Kali mirchi
  • 1 tsp…. Turmeric powder
  • ½ – 1 tbsp…. Red chili powder
  • 1 tbsp…. All spice powder/ garam masala
  • ½ tbsp…. Coriander powder/ Dhaniya powder
  • 1 tbsp…. raw mango powder (amchur)
  • 1 cup…. boiled tea (2 tsp tea leaves boiled in 1 cup of water, strained)
  •  Salt to taste
  • Handful of chopped coriander leaves
  • 5 tbsp….oil

2. Bhature

  • 2½ cups…. Refined flour/ Maida
  • ½ cup….Yogurt
  • ½ tsp…. baking powder
  • 1 pinch…. Sodium bicarbonate
  • 2 tsp…. Sugar
  •  1 tsp…. Salt
  • 2 tbsp…. Oil (+ more for frying)




1. Cholle:

Soak the chickpeas over night in water. Drain and cook it 7-8 cups of water and salt in pressure cooker for 10-15 mins or until the pressure is released 4-5 times or till they are cooked.

Grind together onions, garlic and ginger into a coarse paste. Puree the tomatoes.

Heat oil in a kadhai/ thick bottomed wok. Add the whole spices (cumin, peppercorns, cardamom, cinnamon, bay leaves. As soon you get the aroma, add the onion-garlic-ginger paste and cook until it turns light brown or the oil separates. Add turmeric powder and stir. Add the tomato puree and cook it oil separates. Add the remaining spice powders (chili, garam masala, coriander, amchur) and stir.



Add a cup of boiled chickpeas and smash them with the back of the spoon and stir. Add the rest of the chickpeas and add the boiled tea and adjust the water as per your requirements. Adjust salt. Boil on a medium flame for 10 mins or until the curry is cooked. Add fresh coriander leaves.



2. Bhature.

Sieve together refined flour, baking powder, soda bicarb and salt. Mix together yogurt and sugar. Add this to the flour and add about a cup of water and mix gradually to make a soft dough by kneading lightly. incorporate two tbsp oil into the dough and cover with a damp cloth. Keep it aside for an hour.

Divide dough into 16 equal portions. Roll them into balls and cover and keep for 15 mins. Grease your hands and the kitchen platform with oil. Roll the balls into oval or round discs using your hands.


Fry in hot oil until light brown. Drain onto absorbent paper and serve hot.




  • Serve the bhaturas piping hot or else they’ll turn chewy.
  • Serve some sliced onions with some sprinkled salt and lemon juice.
  • You can also serve some tamarind chutney for some tangy flavour.
  • you may have to adjust the chili as per the heat of chilies available to you.

Penne with Arrabbiata Sauce


Here is our quick version of penne pasta with quick arrabbiata sauce. There is always such a big fuzz about cooking pasta Al dente as we are not expert in cooking the pasta, we chose to stick with the instruction given on packet of pasta for the time of cooking it to perfection which gave great result!

Penne pasta


  • 250 gm…. Penne pasta
  • 3 tbsp…. Olive oil
  • Salt to taste ( remember we already put heavy amount of salt during boiling of pasta so don’t use much salt while making sauce)
  • 1/2 tsp…. Black pepper
  • 1/2 tsp…. Sugar
  • 4-5 leaves of Basil ( we used dried basil)
  • Chili flakes according to taste
  • 6-7 cloves of Garlic
  • 6 medium ripe tomato
  • 1….Finely chopped onion



    It is always better to boil the pasta and prepare sauce side by side, so boil the pasta according to instruction given or according to your liking.
   On the other side place a pot of water on the heat and let it come to a rolling boil. Place bowl of ice water next to the stove so it is easily accessible. Using a sharp knife, slice a shallow X into the bottom of the tomato an boil them for around 30 second or so. Peel the tomato and introduce it to blender so the a coarse tomato paste is produced.
   Heat the oil in a pan and saute garlic till golden make sure it doesn’t burn. Add onion and saute till translucent. Add your processed tomato, salt, sugar, pepper, chili flakes and basil. We used dried basil as fresh basil was not available. Reduce the sauce over medium heat for 15 min.
   Toss the boiled pasta and mix thoroughly. Serve with little bit of cheese of your choice, usually Parmesan is used.

Vada Pav


Our favorite season is here… “Monsoon” and here is a sneak peek of the awesome weather outside…!


Rains have always been special to Mumbai. And we both are true “Mumbai-kars” when it comes to the world famous delicacy- Vada pav 🙂

A hot vada pav, steaming hot tea, some soft music and rain… what else can I say…? “Divine”. Even world famous food chefs and food critics have loved this simple yet delicious Mumbai-special dish.

Also we both like to call it our “desi-burger” 😉

Hope you guys enjoy it as much as we do.

Happy cooking…! 🙂



  • 5….Large potatoes- Boiled, pealed and roughly cut.
  • 1 cup…. Gram flour/ besan.
  • ¾ cup….water
  • 1 pinch…. Fenugreek seeds/ Methi seeds
  • 1 tsp…. Mustard seeds/ Rai
  • 8-9 Cloves….Garlic-crushed
  • 1 inch….Piece of ginger-grated
  • 20-25…. Curry leaves
  • 2-3….green chillies-chopped
  • ½ tsp…. Turmeric powder
  • 1 tbsp….Oil for tempering
  • Oil for deep frying
  • Salt to taste



Make a batter by mixing gram flour and water together, adding water little by little so that no lumps are formed. Add salt and mix thoroughly. You may need to adjust water to reach the desirable consistency (as in the image). Keep it aside.


Heat oil in a thick bottomed wok. Add a pinch of asafoetida, fenugreek seeds and mustard seeds and stir for a few seconds. Then add curry leaves, chillies, garlic and ginger and saute until just cooked. Add turmeric and salt and saute. Add the potatoes and mash them as you are mixing it with the tempered spices. Cook until completely mashed.


Let the mixture cool down and shape them into small vadas. This quantity will yield around 14-15 vadas.


Now heat oil for deep frying. Dip the vadas into the flour batter until coated and put then in hot oil for frying. Fry until golden.



Take a pav/ dinner roll/ burger bun and cut it into half. Smear some tamarind chutney and red garlic chutney to both sides of pav and put in the vada and serve hot with some steaming hot tea.DSCN0032


  • You may need to adjust the amount of chillies you add depending upon the heat of chillies available to you.
  • You can serve just the vadas with tamarind and mint chutney.
  • To make the red garlic chutney grind together some garlic, red chilli powder, dried coconut and salt until a coarse mix is obtained.


Well its fried, it has potato in it and its best tea time snacks… so it’s obvious I love it 😀 its a great appetizer too!!

It’s so easy to make and definitely a crowd pleaser… try it once  and you will love it for sure 🙂

Happy cooking!!



For pastry:

  • 1 cup…. All-purpose flour
  • Salt to taste
  • 2 ½ tbsp.…. Clarified butter
  • 1 tbsp. …. Carom seeds(ajwain)
  • Water

For filling:

  • 3 no…. Large sized potato (boiled, peeled and cut into pieces)
  • ½ cup…. Peas
  • 1 tsp.….. Grated ginger
  •  1 tsp. …. Grated green chilies
  • 2 tbsp. ….  Oil (extra oil for deep frying samosa)
  • 1 tsp. …. Cumin seeds
  • 1 ½ tsp. …. Red chili powder
  • 1 ½ tsp. …. Garam masala
  • 1 tsp. …. Dried raw mango powder (aamchur) or Chaat masala
  • Salt to taste
  • 1 tbsp. …. Chopped coriander



1.For pastry dough:

Mix all ingredients mentioned for pastry except water. Once all ingredients for pastry are mixed add water little by little till stiff dough is formed. Cover the dough with wet cloth for 20 min. keep aside.


2. For filing:

Boil the peas with little salt in water till they are cooked and then quickly transfer them to ice cold water to stop them from over cooking and to maintain their green color.


Heat the oil in a wok or pan and add cumin seeds. As they start to change color add all the ingredient mentioned for filling except coriander. On a medium heat mix all thoroughly but do not mash the potato pieces all the way through. Cover the wok or pan for 5-8 min or till the spices does not taste raw. Turn the heat off and mix the coriander.



Divide the dough into 8-10 equal sized balls.

Roll each ball in a circular shape and divide it into two so that you have two semicircles.



Take one semicircle and turn it halfway, brush the turned edge with water so that it sticks to the other side, now take the other side of semicircle and press its edge against the brushed edge. There you go… the pastry cone is ready.



Now hold the cone as showed in picture below and fill the cone with filling… do not over fill it. Leave at least 1 cm of space to seal the pastry.

Brush the inner side of the base of cone and pinch them to seal the cone off as shown in the picture.



Be careful and make sure the cone is perfectly sealed otherwise while frying the filling may come out or the oil may seep in making samosa oily. Now deep fry samosa on a medium heat till they form beautiful light brown color on top…there you go your samosa are ready. Serve with tomato sauce or tamarind chutney.




  • You can try various combinations for filings like minced meat, chicken etc.
  • You can also prepare your samosa way ahead of time… just keep them in fridge till you fry them.

Punjabi style raw mango pickle

I still remember how I and my siblings used to gather around our Grandma, when we were kids and she was making this pickle. All for a piece of tangy raw mango rolled in those freshly mixed spices. The thought of that taste still makes my mouth water. 🙂

This recipe is my Grandma’s recipe and everyone in my family simply adores it. It cannot get more authentic than this. 😉

I hope you enjoy it…!!!



  • 1 kg…. Raw mangoes- cut into roughly 1 inch pieces.
  • 2 cups…. Mustard oil
  • 6 tbsp…. Fennel seeds (Sauf)
  • 2 ½ tbsp…. Fenugreek seeds (Methi)
  • 5 tsp…. Split mustard seeds (Rai ki daal)
  • 2 ½ tsp…. Onion seeds (Kalonji)
  • 5 tbsp…. Red chilli powder
  • 5 tsp…. Turmeric powder
  • 7-8 tsp…. Salt.



Heat mustard oil in a non stick or thick bottomed pan till it starts smoking. Keep aside to cool.
Crush fennel and fenugreek seeds coarsely. Mix the remaining spices i.e. turmeric, chilli, onion seeds, split mustard seeds along with the crushed spices and salt. Place the mangoes in a large bowl and put the spice mix on them. Mix it thoroughly. Add half of the cool oil (i.e. 1 cup) on to the mango and spice mixture and mix well. Keep this bowl in sun for 3-4 days.(tie the mouth of the bowl with a thin cloth)


Transfer it to a clean and sterlized glass jar and add the remaining oil. Keep the jar in the sun for 12- 15 days. Serve.



  • The jars should be well sterilized. Well sterilized conditions help this pickle to sustain up-to a year and a half.
  • Don’t open the jar again and again as that may result in contamination and the pickle may spoil.

Spicy tangy raw mango pickle

Making pickle at home in summer is like a tradition in almost every household of India. As kids mum used to take us to market in summer for picking up those beautiful raw mango and every other vegetable imaginable for pickling. *heaven*

Mango pickle is most famous and is my favorite too.The recipe for various pickles is passed from one generation to the other. I personally like tangy taste and thin gravy of store bought pickles, so I tried to search for the exact recipe but no recipe were close enough. I ended up making many adjustments in few good recipes and with mum’s help the result was awesome!!

So here I am posting my first ever pickle recipe… it turned out just like the store bought thing…. Hope you enjoy it!

It servers as great spicy accompaniment. Goes best with Rice, parathas and roti.

Happy pickling!!


p.s. the amount given below yields pickle which is enough for a year’s stock…. If you don’t want this huge amount use half the amount for each ingredient mentioned below.


  • 6 cups…. Raw diced mangoes with skin(1 kg of raw mango)
  • 6 tbsp.…. Grated ginger
  • 6 tbsp.….. Grated garlic
  • 6-7 no…. Curry leaves
  • ½ tsp.…. Mustard seeds
  • ½ tsp. …. Fenugreek seeds
  • 50gm ….. Split mustard seed
  • 1 cup… White vinegar
  • ½ kg…. Mustard oil/Sesame oil ( keep one cup of it aside for later addition of oil in prepared pickle)
  • 1 tbsp. …. Sugar
  • 5-6 tsp. …. Salt
  • 5-6 tbsp. …. Red chili powder
  • 4-5 tsp. …. Turmeric powder
  • 3⁄4 tsp. ….Asafetida powder



Wash the diced mango and spread them on cotton cloth to dry. It is very important that there should be no water on them before you use it for further procedure.


Dry roast the split mustard seed and ½ tsp. of fenugreek seeds till they start to give their pungent smell or their color changes. Grind them half way. It should not be turned into powder.


If you are using mustard oil then you need to smoke (see tips) the oil before use otherwise you can directly use the oil. Heat the oil  and add mustard seed and ½ tsp. of fenugreek seed (not dry roasted) as they being to crackle, lower the flame and add curry leaves, asafetida, ginger and garlic, Chili and turmeric powder, salt, sugar. Stir for some time.

Add your diced mango and vinegar carefully and mix thoroughly. Cover it and turn the heat off after 5 min.


Let it cool completely.

Fill the pickle in a sterilized jar and try to maintain sterilized condition as much as possible. Remember to stir the pickle every day. As you notice the level of oil decreasing after 4 days or so in jar add the one cup of oil which you kept aside.

It takes at least 5 days to a week for the pickle to develop its taste so do not get worried in beginning days about the taste of  pickle not being the same as store bought.


  • Smoking the oil: Heat the oil till smoking point and then allow it to cool down..  then use it as normal oil procedure follows.
  • You can also add carrot, whole green chilies, cauliflower etc. for variation.
  • It servers as great spicy accompaniment. Goes best with Rice, parathas and roti.


When we decided to create our blog, my Gujarati instincts kicked in quite hard :-). So, I had to post an all time favorite Gujju recipe- Khandvi.

I learnt cooking Khandvi from my mom and I must say, she is a proud teacher… 😉 I hope you enjoy it as much as my friends and family do. It serves as a great appetizer.

Happy cooking!!



  • 1 ¼ cup….Gram flour
  • 1 pinch ….Asafetida
  • 1 tsp. ….Mustard seed
  • ½ tsp. ….Turmeric powder
  • Salt to taste
  • 1” Piece of…. Ginger
  • 3 Whole…. green chilies
  • 1 cup…. Yogurt
  • 1 tbsp. ….Lemon juice
  • 1 cup ….Water
  • 4 tbsp. …. Vegetable oil
  • Grated coconut  and Coriander leaves for garnish, (gram flour sev optional)
  • 1 tsp…. Sesame seeds



Grease flat surface like kitchen platform or backside of steel dish. Mix the yogurt and water, make sure there are no lumps.Sift the gram flour in a bowl. In the gram flour add grated ginger and chilies, yogurt and water mixture, lemon juice, salt, turmeric powder and mix thoroughly till a smooth mixture is formed again, no lumps should be left.


Cook the above mixture on a medium heat with continuous stirring. Continue to cook till the liquid mixture starts to form thick spreadable paste. Turn the heat off.


Spread the paste quickly on greased surface. With the help of spatula or bench scraper try to spread the paste in an even and very thin layer. (This step is very important; one has to do the spreading of mixture while the mixture is still hot.) Let it cool.

DSCN0110Once it is completely cooled, cut the layers in stripes of desired length and carefully roll them. Your Khandvi pieces are ready! Keep them in bowl or plate.


In a small pan heat the oil and add mustard seed, allow mustard seed to crack then add asafetida and then add sesame seeds. Pour this one the Khandvi pieces.
Garnish the Khandvi with grated coconut and coriander leaves.


  • Be quick once the mixture turns to spreadable consistency, if the mixture is not hot enough it won’t spread in even and thin layer.
  • Preparing Khandvi is an art, be patient with your first attempt. Practice it because the results are worth it
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