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Friday, March 11, 2016

Recipe- Potato Filling For Dosa

Potato Filling for Masala Dosa (Indian Rice crepes)

Dosa is a famous South Indian delicacy which is prepared from fermented rice batter. Dosa is served with coconut chutney or peanut chutney and sambhar. A masala dosa is when dosa is stuffed with a potato filling inside. Masala dosa con be enjoyed as breakfast, snack or even lunch as it is very filling dish.
Initially potato masala was served alongside of dosa but later they started to keep masala inside the dosa as filling. There are a lot of varieties of Masala Dosa like Mysore masala Dosa and Paper masala dosa.
The potato masala recipe is here with step by step pictures and instructions to enjoy this yummy dish at home.


  • 3 big Potatoes boiled
  • 1 medium onion sliced
  • 2 Green chili chopped
  • 8-10 Curry leaves
  • 1 pinch Asafetida
  • 1 tsp. Mustard seeds
  • ½ tsp. Cumin seeds
  • 1 tsp. Ginger grated
  • ½ tsp. Turmeric powder
  • 1 tsp. Bengal gram (chana dal)
  • 1 tsp. Black gram (urad dal)
  • 1 tbsp. Oil
  • Salt to taste
  • Fresh coriander leaves to garnish


  • Roughly mash the boiled potatoes and keep aside
  • Heat oil in a pan add mustard seeds, cumin seeds, asafetida, Bengal gram and black gram to hot oil, let them splutter
  • When lentils start to turn brown add green chili, curry leaves then grated ginger and onions

  • Let them cook for few minutes then add turmeric powder and salt mix well
  • Add mashed potatoes to it mix well then add a little water and cover the pan let the masala cook until water is absorbed
  • Garnish with coriander leaves
  • Your dosa filling is ready!

Note: You can also add boiled green peas along with potatoes as peas gives nice green color  and taste too.

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Thursday, March 10, 2016

Recipe- Dal Makhni

Dal Makhni (Maa ki Dal)

Serves: 4-5
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes

Dal Makhni is creamed lentils delicately tempered and seasoned with exotic spices, it is a very popular Punjabi (North India) lentil dish and a world famous delicacy which can be enjoyed with naan, paratha or rice too. We often go to restaurant or roadside dhaba and order this yummy dish for its rich taste and creamy texture which makes it a must have dish in parties and special occasions menu.

Traditionally in Punjab, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a 'dekchi' for many hours till the desired consistency is reached. When this recipe is cooked at home the 'dekchi' is replaced by a pressure cooker to speed up the cooking process. The traditional preparation of dal makhani involves a series of time-consuming procedures, which can take up to 24 hours to complete.

I and my family just love dal makhni which is also known as “Maa ki Dal”. Here I am describing full recipe with pictures so that you can also make it at home.


  • ¾ cup Whole Urad Dal (Black gram)
  • ¼ cup Rajma (Red Kidney beans)
  • 1 tbsp. Butter
  • 1 tbsp. Oil
  • ½ cup Fresh cream
  • 1 tbsp. Yoghurt
  • 1 Green chili chopped
  • 1 Pinch asafetida
  • ½ tsp. Cumin seeds
  • 1 tsp. Ginger-Garlic paste
  • 1 medium Onion chopped
  • 2 big Tomato pureed
  • 1 tsp. Red chili powder
  • 1tsp. Turmeric powder
  • 1 tbsp. Coriander powder
  • 1 tsp. Garam masala powder
  • Pinch of Kasuri methi
  • Salt to taste


  • Soak Urad dal and rajma overnight in 3-4 cups of water, they will get double in size
  • Pressure cook the soaked rajma and dal with a pinch of turmeric and salt till they get soft, when cooked with the help of a ladle press and mash them a little then keep aside
  • Heat oil and butter in a thick bottomed pan add cumin seeds and let them splutter then asafetida, add chopped green chili and onions, when onions get translucent add ginger-garlic paste then let cook till onions get golden brown

  • Now add tomato puree mix well then add all the spices and salt to it
  • Mix and let cook till oil separates now add boiled dal and rajma adjust consistency with hot water if needed and let cook on sim heat

  • Add fresh cream, yoghurt, garam masala, kasuri methi and cook for another five minutes on sim
  • Garnish with fresh coriander leaves an fresh cream on top

  • Dal Makhni is ready enjoy with naan, paratha, tandoori roti or jeera rice!

     1)You can also add 2-3 table spoons of chana dal (split Bengal gram) to the urad dal and rajma if you want. 
     2)The key is to let the dal cook on simmer heat to make it really creamy and delicious.
   3) If you like to make dal spicier add 2 whole red chilies to hot oil before onion. 


  Please let me know if you have any suggestion to make this blog better by commenting on posts  or write to Thanks!

Wednesday, March 9, 2016

Recipe- Methi Matar Malai

Methi Matar Malai 

Methi matar malai is medley of fenugreek leaves and peas cooked in onion and tomato cashew nut sauce tempered with spices and cream. It is a very popular North Indian curry dish which is very creamy and flavorful dish which can be enjoyed with naan or any rice dish too.

This dish can be found in almost all restaurant menu but why wait to go to a restaurant while we can make it at home very easily and quickly. I made this for my family and everybody loved it. So here I am sharing my recipe today with step by step instructions. I hope you guys would love it. 

 Methi matar malai can be made in white gravy too, I will share recipe for that too soon.


  • 1 bunch Fenugreek (methi) leaves
  • 1 cup boiled Green peas
  • ½ cup Cream
  • 2 tbsp. Milk
  • ½ tsp Cumin seeds
  • 1 Pinch asafetida
  • 2-3 Bay leaves
  • ½ tsp Garam masala
  • ½ tsp Red chili powder
  • ½ tsp Turmeric
  • Pinch of kasuri methi
  • 1 Onion
  • 1 Tomato
  • 1-2 tbsp. Cashew nuts
  • 1 Green chili
  • ½ inch Ginger
  • 1 tsp Sugar
  • Salt to taste
  • 2 tbsp. Oil 



  • Clean the methi leaves and roughly chop the leaves. Now immerse leaves in salted hot water for 5 minutes remove excess water with the help of a colander wash the leaves keep aside
  • Now take onion and grind to fine paste
  • Heat oil in a heavy bottom pan add bay leaves, cumin seeds and asafetida to it when cooked add onion paste and sauté for few minutes till oil starts to separate from sides

  • In a grinder add ginger, green chili, tomato and soaked cashew nuts make a fine paste then add to the onion paste, add spices and salt to taste
  • Mix well and cook until oil starts to separate from sides
  • Now add peas, methi leaves mix well let cook for 1-2 minutes
  • Add cream to the gravy add milk to adjust the thickness of gravy add kasuri methi and sugar then cook for few minutes
  • Methi matar malai is ready to serve, Serve hot with naan or roti
  • Try this at home and let me know how your dish comes out.

 Please let me know if you have any suggestion to make this blog better by commenting on posts  or write to Thanks!