Monday, December 15, 2014

Shakarkand Ki Chaat

Spicy Sweet potato snack - quick and oil free

Shakarkand/sweet potato is a tuber and is very high in vitamin B6,good source of VitC,D ,Iron,Magnesium and is very rich in fiber and is fat free so now becoming popular worldwide.It is a versatile tuber ,you can bake, roast, grill or boil it and can make many different types of dishes with it or just enjoy the plain roasted one as a snack.

Roasted shakarkandi is very popular during winter as a snack or can be enjoyed just plain roasted one. street vendors on small stalls sells these charcoal grilled sweet potatoes,which are then peeled ,cubed and few spices and tangy chutnies are mixed in it and a tangy and spicy snack is served in just few minutes.
Traditionally sweet potatoes are grilled on charcoal for the wonderful smoky aroma but you can also bake them in an oven or just boil them in a pressure cooker.
you can mix lemon juice and dry spices only or add tamarind and green chutney,both versions taste great.

sweet potato snack

Prep time-5 min
Cooking time- 10 min
Difficulty level-easy
Spice level-medium hot
Cuisine- North Indian
Serve - 4

  • Sweet potato /shakarkandi  - 2  (400 gms)
  • Tamarind chutney -1.5 tbsp
  • Green chutney - 1.5 tbsp
  • Red chili powder -1 tsp
  • Black salt /kala namak - 1/4 tsp
  • Roasted cumin powder  - 1/3 tsp
  • Salt - to taste
  • Green chili,chopped -1 tsp
  • Fresh coriander,chopped -  2 tbsp
  • Lemon juice- 2 tbsp
  1. Boil shakarkand /sweet potato in a pressure cooker with a glass of water,if its big then make into 2-3 big pieces.
  2. Boil on medium heat fopr 3 whistles.
  3. When cool down completely then peel the skin completly.
  4. Chop the boiled sweet potato into medium size cubes.
  5. Take a big bowl and add chopped sweet potatoes.
  6. Add all the spices and both chutney and lemon juice.
  7. Mix preperly add chopped green chili and fresgh coriander.
  8. Serve with a tooth pick and a lemon wedge.
  1. For the smoky flavour- slice the boiled and peeled sweet potato into 1 inch thick roundels. grease a non stick flat pan with few drops of oil.arrange the sweet potato slices over it in single layer and cook on medium heat till it get nice golden color,turn the sides and cook from other side too. make cubes and make chat.
  2. Can also make without the chutnies.
  3. You can substitute lemon juice with orange juice.
  4. Can also add some boiled potatoes and ripe banana cubes in it.

Wednesday, December 10, 2014

Gobhi,Gajar aur Shalgum ka Achar / Punjabi Mix Vegetable Pickle

A very popular and delicious seasonal mix vegetable pickle of Delhi and Punjab(India)

This pickle is a specialty from Punjab,a must have pickle during winter  as these vegetables are easily available during this season.I always make this pickle in the starting  of winters and enjoy with  all the stuffed parathas which we usually make during winters ,it taste great with paratha ,poori and rice and daal combo too.

The main vegetables used to make this pickle are carrot,cauliflower and turnips .I have used them in equal preparation but you can adjust the ratio according to your choice or can use any two vegetables instead of three but in authentic pickle these three are must.

The recipe is quit easy to make but you have to be careful in few things.First and foremost is to dry the extra moisture from the vegetable by sun drying them on a cloth for a day.The jaggary should be just melted in vinegar ,don't overcook it as it may alter the taste.
It taste best when its fresh so try to make in small batches.

Prep time-15 min
Cooking time-10 min
Difficulty level-medium
Type- Pickle, side

  • Cauliflower-500 gm
  • Turnip-500 gm
  • Carrots-500gm
  • White vinegar-400 ml
  • Asafoetida-1/2 t.s
  • Jaggery-300 gms
  • Turmeric-1 tsp
  • Chilli powder-4 tbsp
  • Ginger-150 gm
  • Salt-4 tbsp
  • Fenugreek seeds-2 tbls
  • Fennel seeds-2 tbls
  • Mustard-2 tbls
  • Mustard oil-600 ml *
  • Whole garam masala-4 tbls *
  1. Seperate the florets from cauliflower and peel and chop turnip and carrots in baton shape.*
  2. Grind garam masala,fenugreek ,fennel and mustard seeds coarsely,and peel and grate the ginger.
  3. Boil enough water in a pan,add 1 tbls salt add cauliflower florets and boil for a minute ,
  4. Now add turnip and carrots and boil for one more minute.drain and spread on a towel to absorb the moisture.
  5. Keep in sunlight   for atleast 8 hours,or,till all the extra moisture dries up completely.(this step is important as moisture can spoil the pickle)
  6. Take mustard oil in a pan and heat very well.remove pan from heat and then let it cool down slightly.
  7. Then add grated ginger, fry for few seconds and then add asafoetida,red chilli powder,turmeric,salt and all the spices and stir.
  8. Add the vegetables in this pan and mix well till vegetables get well coated with masala.
  9. Heat vinegar in a seperate  pan,when it start boiling add crushed jaggery,and stir and mix,cook till jaggary dissolves completely
  10. Let it cool a bit and then add it into the vegetables.mix well.
  11. Transfer the pickle in a sterlized jar ,cover and keep in sunlight for 3 days.
  12. Now your pickle is ready to eat.
1-Garam masala -Grind 6 black cardamom,12 small cardamom,1.5 t.s black pepper,1/2 t.s cloves,1.5 t.s cumin,1/2 t.s cinnamon OR use readymade garam masala.
2-This pickle taste best when it is fresh i.e with in a month. so don't make in large quantity. because vegetables taste better when they are crunchy.when pickle matures,they become soft and  may become too sour in taste.
3-You may increase or decrease the preportion of vegetable according to your personal choice.
4-You can substitute mustard oil with refined oil ,if you don't like the strong taste of mustard oil.
5-Batons-chop like french fries
6-Pickle should always be covered with a layer of oil to avoid spoiling.

Sunday, December 07, 2014

1 Min Chocolate Mug Cake - Eggless

Chocolate mug cake made in microwave in just a minute

I love to bake but have limited my baking experiments now as my children are not so fond of baked goodies due to the calories its loaded with so I am left with just one option to try small sizes of cakes and cup cakes to bake.
Microwave in my house is used just for heating purposes,never cooked anything in it. I read many recipes to make cake and muffins in microwave but never tried any as in my opinion anything cooked ,baked or steamed will turn a bit dry and rubbery as compared to normal stove top cooking or oven baking.
There are so many microwave mug cake recipes on the net but I was a bit skeptical about trying them, but when I saw the mug cake recipe on Shireens blog ,I wanted to give it a try and believe me it turned out so moist and good that who ever tasted it loved it.
The ingredients are simple and easy and you can adjust the sugar and coco powder according to your taste.Addition of nuts and choco chips is optional ,you can add or just skip them.
Do try it and you will surely get addicted to this easy and quick mug cake,its so easy that even your kids can make it when ever they want to treat themselves.

If you love baking then do check many baking recipes on my blog - here

chocolate mug cake in microwave in 1 min

microwave chocolate mug cake

Prep time -2 min
Cooking  time -1.5 min
Difficulty level - easy
Cuisine -International


  • 2 tbsp - Refined flour /maida
  • 1.5 tsp - Unsweetened coco powder.
  • 1.5 tsp - Sugar
  • 1/4 tsp - Baking powder
  • Pinch of - Salt
  • 2 tsp -  Chocolate chips (optional )
  • 1 tsp - Crushed walnuts
  • 1 tbsp - Fruit jam
  • 2 tbsp - Milk
  • 1 tbsp - Cooking oil
Cooking Directions-
  1. Take a microwave safe mug.
  2. Add flour,sugar,coco powder,salt and baking powder.
  3. Mix well and add choco chips and walnuts and mix.
  4. Now add milk, jam and oil.
  5. Stir to mix properly.
  6. Now keep the mug in the microwave.
  7. Cook on micro high for 1 minute 10 seconds.
  8. Wait for 2 minutes.
  9. Now remove from microwave and ENJOY
  1. You can add any fruit jam, marmalade or nutella of your choice ,I have added my favorite orange marmalade.
  2. Addition of nuts and choco chips is optional ,you can add or skip them.
  3. Cooking time may differ slightly depending on your microwave
  4. It taste great with icecream :)

Thursday, December 04, 2014

How to make vada pav /Vada pav recipe

 An Indian version of burger - very popular street food of Mumbai

Vada pav is the popular street food of Maharashtra. As it is very reasonable priced and a quite filling snack so is is also a brunch or lunch of many Mumbaikars. It is quite easy to make and you will also get all the ingredients easily at home.

A spiced potato dumpling is dipped in gram flour batter and deep fried to a nice golden colour and then served hot with spicy green chutney and a fried green chili.Its quite easy and quick recipe.You can easily adjust the spices according to your taste.

There are few variation of making the batata vada but the main ingredients and spices remains the same.You can adjust the spices according to your taste.

Prep time - 10 min
Cooking time -15 min
Difficulty level - medium
Spice level-medium hot
Cuisine - Indian,Maharashtra
Type - snack,street food

  • 6  - Pav buns (recipe here )
  • 6 - Batata Vada (recipe here )
  • 4 tbsp - Green chutney (recipe here )
  • 4 tbsp - Tamarind chutney (recipe here )
  • 4 tbsp - Dry coconut chutney (Recipe here )
  • 6  - Green chilies
  • 1 tsp - Chat masala
Cooking Directions
  1. Take a pav bun and slit it from the center but keep attach from the end.
  2. Poke the whole green chili and deep fry or shallow fry in hot oil
  3. Remove chili from the Pan and sprinkle some salt or chat masala and keep aside.
  4. Apply some green chutney on the inner side of the pav.
  5. Apply tamarind chutney on the second half of the bun.
  6. Slightly press the vada pav and stuff in between the pav.
  7. Sprinkle dry coconut chutney over the vada pav.
  8. Close the bun and serve with fried green chili.