Homemade Cappuccino Without Coffee Machine

Homemade Cappuccino

Homemade Cappuccino CCD Style / Indian Beaten Coffee

Cappuccino!! my all time favorite. Normally I’m not a coffee person. I prefer tea over coffee at any given point of time. But I have a special connection with this cappuccino coffee.

When it comes to restro style cappuccino, I have one favorite place that is Cafe Coffee Day (CCD). My hubby is a StarBucks fan. Every place is great. But I don’t know my love for this CCD cappuccino is something different. All these cafes have special coffee machines for making coffee in minutes. These machines are expensive. And also the coffee is bite expensive in any such cafe CCD or Barista or Starbucks.

But the good news is you can make this cappuccino in a similar way at your home within minutes. Only thing required is a good blender. Which is way cheaper than that of expensive coffee machines. This is made with only 3 ingredients. This will be equally foamy and frothy. If you want you can top it with vanilla cream or chocolate cream. But I love this blunt and strong.

How to make cappuccino at home quickly?

The only thing you need to do is blend instant coffee powder with equal amount of sugar. To make 5 cups, add in 5 tsp coffee powder and 5 tsp sugar.

Add 3 tbsp water. Blend it well till it’s light in color and smooth. This will be very fluffy and light in texture. This takes hardly 5 minutes.

Then add hot milk to this. Mix once with creamy coffee and sugar mixture. If you want top it with cream. Or simply sprinkle some coffee powder on top and serve.

How quick and easy to make this coffee. Super easy, foamy and in taste also it tastes equivalent to CCD coffee. So have this in your morning breakfast with my spinach corn sandwich or in evening teatime. For me there is no perfect time for this cappuccino. I can have this anytime.

CCD Style Cappuccino at Home

This cappuccino coffee is prepared with only 3 ingredients in 5 minutes. Enjoy this homemade coffee in CCD style.
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Drinks, hot beverages
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Hot Coffee Recipe
Servings: 5 Cups
Author: Ipsa Faujdar


  • 5 tsp Instant coffee powder (nescafe or Bru or any brand)
  • 5 tsp Sugar
  • 750 ml Milk


  • 1 Hand Blender


  • Take a deep mixing bowl.
    Homemade Cappuccino
  • Put coffee powder and sugar and little water. Start blending with a hand blender at slow speed.
    Homemade Cappuccino
  • Gradually increase the speed. Beat until this is light in color and smooth in texture.
    Homemade Cappuccino
  • take 2/ 3 tsp of beaten coffee. Pour in hot milk and stir well.
    Homemade Cappuccino
  • Homemade Cappuccino
  • You can see the foamy part on top layer. Sprinkle some coffee powder and serve hot
    Homemade Cappuccino

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3-Ingredient Banana Nutella Ice Cream

banana nutella ice cream

Banana Nutella Ice Cream With 3 ingredients

This sounds insane. Winters and ice cream!! what a combination. What if it’s chilled winters, we can eat ice creams on winters as well. I crave for these ice creams more even in cold winters, drizzling rainy days and of course summers is the season. This is one of the best summer treat.

But this Banana Nutella Ice Cream is one of my favourites now. And why not? You will have all reasons to love this ice cream or as you say nice cream.

This Banana Nutella Ice cream is made with only 3 ingredients. And it took less than 30 minutes to prepare this ice cream or say nice cream. No machine required, no churning or no other preparation. What else you want from life. Perfect dessert with your perfect partner on this valentines day.

So now is the time. Happy Valentines Day to all my friends and readers. This is the day to show some love and care for our partners and also get some in return. Gifts, roses, chocolates are all around making the world beautiful and even more lively. Love is in the air. So why not a romantic treat for your partner when you don’t have to spend hours to make him or her feel special. It’s just 3 ingredients and super easy that anyone can make this ice cream.

Recipe card for banana nutella ice cream

banana nutella ice cream
Print Recipe
5 from 2 votes

Banana Nutella Ice Cream

This super easy ice cream is made with banana and nutella.
Prep Time10 mins
Resting Time40 mins
Course: Dessert
Cuisine: Indian
Keyword: Easy Desserts, no churn ice creams
Servings: 4 Servings
Author: Ipsa Faujdar


  • 5 Ripe Banana
  • 3/4 cup Nutella
  • 3 tbsp Chocolate chips


  • Chop banana into 1 inch pieces. Keep them in freezer for 30 – 40 minutes
  • Remove from freezer and place in a food processor or any high speed blendor.
  • Blend it slowly to smooth. Srape the sides with a spatula or spoon.
  • Add nutella and blend once more to mix well.
  • Add chocolate chips and transfer the content to an air-tight box.
  • Serve immediately or store in freezer.
  • Garnish with some extra chocolate chips on top of it and enjoy.

How to make banana nutella ice cream?

This is in fact made with 2 ingredients i.e. banana and nutella. 3rd one (choco chips) is optional. But that gives more chocolaty flavor and crunchy bites with soft ice creams. You can replace that with chopped dry fruits or keep it simple with only banana and nutella.

These nice creams can be made with 2 consistency level. One is soft consistency which you can eat immediately after you blend it. 2nd one is firm like ice creams. For that you need to keep it in freezer for 2 hours so that it will be firm enough.

Can I make this in blender?

Food processor is the best for this process. but still you can make this in blender. If you have high speed blender then it will do same magic. If you are using regular blender, then you need to add 1/4 cup milk. Then once you finish mixing everything keep in freezer for 2 hours to set.

Step 1:

Chop ripe banana to 1 inch pieces. Place it in a fridge bag and keep in freezer for 30 – 40 minutes. Keep max chilling in freezer. Keep in freezer until it’s frozen completely. (time may vary depending on cooling pattern).

Step 2

After banana is completely frozen and hard, remove these frozen banana and put them in a food processor or high speed blender.

Step 3

Start blending it. When it becomes smooth, add nutella and blend once more till both are mixed well. Add chocochips at this stage and mix with help of a spoon.

Step 4

Transfer to an air tight container. You can have this softie immediately or store it in freezer.

Isn’t it perfect? No churning, no machine, no hard work. By far this is one of the perfect dessert or say ice cream for me.

Banana Chocolate ice cream

Valentines Day Cook off challenge

valentines day desserts

This ice cream I have made specifically for our cook off challenge which was initiated by my friend and an awesome food blogger Sophie (mydaintysoulcurry.com) for this valentines week. There are some more yummy desserts recipes you would like to see here:

  1. Mini Chocolate Pannacotta Layered Cake from tingleurtastebuds.com
  2. Coconut Palmiers from lathiskitchen.org

If you like my recipes and want to stay updated then subscribe via email to my blog. Also stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.

Instant Wheat Flour Dosa | Atte Ka Dosa

wheat flour dosa
Atte ka dosa

Wheat Flour Dosa | Instant Atte Ka Dosa | Whole Wheat Crepes

Atte ka dosa is very easy to prepare. When we think of making dosa, it’s very time consuming as we need to soak rice and lentils for 5 – 6 hrs. And then we need to keep the batter for fermentation. So lots of preparation required for regular dosa which is prepared from mixture of rice and urad dal.

Whereas this wheat flour crepes or atte ka dosa is so quick and it’s made instantly within 5 minutes. Since it’s made from whole wheat flour, it’s healthy as well. This recipe makes a great tiffin box idea for kids. You can serve these instant dosa with any chutney or sauce or any curry. I love this with white peas curry.

If you are looking for more breakfast recipes, read kanda batata poha, upma, mix veg upma, potato & green peas poha, vermicelli pulao, aloo paratha, gobi paratha, spinach corn sandwich, cheesy potato sandwich, mini semolina pancakes.

How to make instant wheat flour dosa?

This dosa doesn’t require any preparation or fermentation. Instantly you can make in 5 minutes. I have added wheat flour 1 cup, rice flour 1/2 cup and semolina 1/4 cup to make this dosa crispy. Add curd and make smooth batter. In the end add eno or fruit salt or baking soda. This is optional.

Adding eno makes the dosa little more crispy. But you can skip adding eno or soda if you are making for kid’s tiffin box. Make a smooth flowing batter. Spread on hot greased tawa. Since I have made this for my kid I have not added any soda or eno to it.

Don’t heat the tawa more because it will be difficult to spread the batter on tawa.

If you want to make soft dosa then make the batter little more flowing consistent and then put ladleful of batter on hot tawa. In this case you don’t need to spread the batter on tawa. Since it’s flowing consistent, it will spread automatically.

Recipe card for whole wheat dosa

Instant Whole Wheat Dosa

This is an instant dosa made with wheat flour.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe
Servings: 10 Dosa
Author: Ipsa Faujdar


  • 1 cup whole wheat
  • 1/2 cup rice flour
  • 1/4 cup semolina
  • 1 tsp salt
  • 1/2 tsp eno
  • 1 cup water
  • 6 – 8 tbsp refined oil
  • 2 tbsp curd


  • Take a mixing bowl. Mix all flour, salt and curd in a bowl. 
  • Add water slowly and gradually mixing nicely. Make sure it’s lumps free.
  • heat 1 tsp oil in a dosa tawa or flat pan. 
  • spread oil on whole pan with help of a tissue or paper napkin. You can use brush also for this.
  • Put one ladle full of batter and spread quickly.
  • When the bottom will get cooked, flip it to other end lightly.
  • This will take 2 – 3 minutes hardly. 
  • Remove from heat and serve with chutney or ketchup.


If you want to make soft dosa, then take only wheat flour and semolina. Make a batter with curd or buttermilk.

If you like my recipes and want to stay updated then subscribe via email to my blog. Also stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.

Corn Tomato Cucumber Salad

corn cucumber salad
corn salad

Corn Tomato Cucumber Salad

Sweet corn kernels, bright ripe tomatoes, crunchy cool cucumber mixed in a bowl makes it perfect side dish with any main course. This corn tomato cucumber salad is super easy, fresh and cool. It hardly takes 10 minutes to make this crunchy tangy salad.

You can take one bowl as your main dish if you are following weight loss diet. For weight loss diet salad, add 1 tsp oatmeal flake roasted and crushed along with 2 tbsp curd. This makes awesome oatmeal salad bowl for you. But since corn is high in carb, it’s restricted in keto diet.

Side dish healthy salad

I have taken sweet corn (frozen), fresh cucumbers, fresh and ripe tomatoes, crunchy red onions. I have added spicy hot green chillies. You can add jalapeno if you have. A dash of lemon juice and a spoon olive oil, makes it perfect.

Here I would request you to read other similar posts like mushroom matar masala, paneer tikka masala, gatte ki sabzi, palak paneer. Also read matar paneer curry, dum aloo, bagara baingan, lauki kofta curry, malai kofta curry, shaam savera curry.

If you like to read my rice collections, read mushroom matar pulao, mexican rice, dal khichdi, veg tehri, mix vegetable fried rice, instant veg biryani, narali bhat.

Recipe Card For Corn Tomato Cucumber Salad

Corn Salad

This is an super easy raw salad prepared in 10 minutes.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Salad, Side Dish
Cuisine: Indian
Keyword: corn salad, salads
Servings: 4 People
Author: Ipsa Faujdar


  • 1 cup sweet corn kernels boiled
  • 2 cucumber finely chopped
  • 2 ripe tomato finely chopped
  • 1 medium onion finely chopped
  • 2 green chilli finely chopped
  • 1 tbsp fresh corinader leaves finely chopped
  • 1/2 tsp salt/ black salt
  • 1/4 tsp chat masala
  • 2 tsp lemon juice
  • 1 tsp olive oil


  • Boil sweet corn kernels for 3 – 4 minutes. Then strain out excess water and wash off in cold water.
  • Mix all ingredients above and give it a quick mix.
    corn cucumber salad

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Dahi Aloo Recipe

dahi aloo
Vrat recipe dahi aloo

Dahi Aloo Recipe| Fasting Recipe | Vrat Recipe

This is one of the most popular fasting or vrat recipe during Navratri. Dahi aloo or dahi wale aloo sabzi is basically a potato dish which is cooked in curd as gravy and other spice mix.

This is a popular dish in North India especially as Navratri is one of the major festival in North India where many people observe fast for 9 consecutive days. This is not easy to fast for 9 days. There are few food option available during these 9 days. Potato is one of those vegetable which is allowed to consume on such days.

So this is one of my ultimate dish on fasting days. You can make this as a combo meal with kuttu or singhada puri, sama chawal khichdi. This infact completes the menu and keeps you full. Also it’s tangy, spicy and aromatic. So you will not crave for any outside food too.

Read other vrat recipes on blog: Kuttu Chips, Kuttu Aloo Tikki, Aloo Jeera, Aloo Tomato, Sama Chalwal Khichdi, Sama Chawal Dosa, Sabudana Khichdi, Sabudana Vada. In sweet dish try my vrat special Sabudana Kheer, Aloo Halwa, Paneer Kheer, Fruits Raita, Singhade ki Burfi, Lauki Launj (halwa).

Dahi Aloo

If you are making on normal days, there is not much difference to the recipe in fact. For fasting or vrat recipe, add vrat namak or sendha namak (rock salt) which is allowed to eat on fasting days. You can’t consume regular salt if you are observing fast on any day.

How to make dahi aloo or vrat wale dahi aloo?

Dahi Aloo Fasting recipe

Dahi Aloo is a quick and easy recipe also. It won’t take 30 minutes altogether to make this quick recipe. This is a no onion no garlic dish. Again we are not adding tomato also in this curry preparation. This is prepared with minimal ingredients.

Again different families follow different set of rules while observing this fast. So you can remove those ingredients which you think is not allowed at your place.

ingredients for dahi aloo recipe

Tips for perfect dahi wale aloo sabzi

1. Use boiled potatoes for this recipe.

2. To make the gravy thicker, mash one potato roughly.

3. Also whisk curd to avoid curdling of curd.

4. Another thing to take care of when you are making any curd base gravy, keep stirring continuously till it starts to boil. Else it will curdle.

5. And add salt after it starts boiling.

Recipe Card for Dahi Aloo or Vrat wale Dahi Aloo Curry

Dahi Aloo | Dahi Wale Aloo | Vrat Wale Dahi Aloo

This is an easy fasting special recipe. In this dish potatoes are cooked in curd and aromatic spices,
Prep Time5 mins
Cook Time15 mins
Resting time10 mins
Total Time20 mins
Course: Curd Special, Fasting Recipes, Main Course
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Fasting Recipes, Potato recipes
Servings: 4 People
Author: Ipsa


  • 4 potatoes boiled
  • 1 cup curd whisked
  • 1 tsp cumin seed
  • 1 inch ginger finely chopped
  • 1/4 tsp hing (asafoetida)
  • 2 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp coriander leaves finely chopped
  • 2 green chillies finely chopped


  • Boil potatoes for 3 – 5 whistles or until cooked soft. After lid opens peel off the skin and dice them. mash 1 potato roughly.
  • Heat oil in a pan. add cumin seeds and let it splutter.
  • Add chopped ginger, green chillies and all spices. Stir for 10 – 15 seconds.
  • Add whisked curd to the pan and stir continuously.
  • Add a cup of water and keep stirring.
  • Stir until it starts to boil. Then add diced and roughly mashed potatoes.
  • Season with salt and simmer for 5 minutes on medium flame.
  • Turn off heat. Garnish with fresh coriander leaves. 
  • Dahi Aloo is ready to serve.


If you are not making for fasting or vrat recipe, then add crushed kasuri methi (dried fenugreek leaves) and a pinch of garam masala.
For Vrat recipe use rock salt in sted of normal iodised salt.
If any spice (turmeric powder / hing/ red chilli powder / coriander powder ) is not allowed at your place then skip that.

If you like my recipes and want to stay updated then subscribe via email to my blog. Also stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.

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Dahi Aloo

Methi Dal/ Lentils Soup with Fenugreek Greens

methi dal

Methi Dal/ Lentils Soup with Fenugreek Greens

Methi Dal

Methi Dal is a protein rich main course item. Its a popular dish in India. In methi dal lentils are cooked with greens of fenugreek (leaves). This is one of the best food for diabetic patients. Methi dal is easy to prepare and hardly takes 15 minutes if you have left over dal.

This is one of my winter special recipe. In winter season we get abundant green leafy vegetables. and methi or fenugreek leaves are the one. If you are staying in metros like Mumbai, you may get all vegetables in every season. But we get more fresh ones in their respective season. That’s why they are cheaper than other season.

I love to make dishes with seasonal specialities. e.g. sarson ka saag (mustard leaves) and bathua saag (pig weed)are available only during winters season (even in Mumbai). So I try to make my dishes from such vegetables. Read my sarson ka saag, palak paneer, bathua raita recipe which are from my winter collection. Similarly carrots and peas have distinctive taste in seasonal varieties. I’m yet to complete my next batch of winter special recipes like gajar halwa, lauki halwa and peas soup recipe for my blog.

If you are looking for more methi recipes, read methi aloo fry, methi moong fry, methi matar pulao, methi paratha or thepla, methi palak kadhi.

easy and quick lentils soup

How to make methi dal?

Methi dal is one of my favorite dishes of methi greens. This is a comfort food and an one pot dish. You can make this as main course with roti, or rice. Or you can make it as a soup for those chilled winter nights. This is easy to prepare indeed.

Three step process for methi dal recipe:

  1. Pressurecook lentils for 2 – 3 whistles or till cooked.
  2. Saute fenugreek or methi leaves with onion, garlic and other spices.
  3. Mix cooked dal to the sauteed fenugreek and simmer for 5 minutes.

If you are making it fresh then pressure-cook the lentils along with leaves. I have taken yellow gram lentils (yellow moong dal) for this recipe. You can change the type of lentils in your recipe. However this tastes great and equally healthier option.

If you like this dal try other dal recipes

  1. Dal Palak or Spinach Lentils
  2. Punjabi Dal Makhani
  3. Green Gram (Moong) Dal
  4. Whole Masoor Dal

So lets make methi dal for lunch or dinner.

Methi Dal/ Lentils Soup with Fenugreek Greens

Easy to make Indian main course recipe is made with lentils and fenugreek leaves. Lentils are pressure cooked and mixed with sauteed leaves.
Prep Time10 mins
Cook Time15 mins
Resting time10 mins
Total Time35 mins
Course: Dal, Main Dish, Soups, Weightloss Recipe
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Dal, Lentil Soup, Low-carb Recipe
Servings: 4 Servings
Author: daintykitchen


  • 1 1/2 cup Methi Leaves Washed & chopped
  • Salt as per taste
  • 1/4 tsp Turmeric powder
  • 1 Medium Tomato Diced
  • Ghee/ Oil – 3-4 Tbsp
  • Cumin seeds – 1 tsp
  • Red Chilli – Dry 2-3
  • Coriander Powder –2tsp
  • Chilli Powder 1 tsp
  • Garlic – 5-6 buds crushed
  • Green Chilli- 1- 2 sliced/ chopped


Method I

  • Wash dal properly and put in a pressure cooker. Add diced tomato and finely chopped methi leaves to it. Add turmeric powder & salt as per taste.
  • Pressure-cook for 2 – 3 whistles. Then let it cool before opening the lid.
  • Place a small pan on medium to low heat to make tampering. Put ghee or refined oil in it. Once the oil is hot put cumin seeds and let it crackle. Add a pinch of hing/ asafoetida. Put green chilli, red chilli and chopped garlic. Once garlic turns slight brown add coriander powder, chilli powder and immediately take out from the flame else the masala will get burnt. Then put the tadka in cooked dal and close the lid so that the flavour will be added to dal.
  • Garnish with finely chopped coriander leaves and serve hot with chapatti or rice.

Method II

  • Wash dal properly and put in a pressure cooker. Add diced tomatoes, turmeric powder & salt as per taste.
  • Pressure-cook for 2 – 3 whistles. Then let it cool before opening the lid.
  • Heat a small pan on high flame. Add ghee or refined oil. Once the oil is hot put cumin seeds and let it crackle. Add a pinch of hing/ asafoetida. Put green chilli, chopped onion & garlic.
  • Once garlic turns slight brownand onion becomes translucent, add chopped methi leaves. Saute for 2 minutes on high flame. Add 1/2 tsp salt. Add coriander powder, chilli powder and cook for another 5 minutes till leaves are cooked soft.
  • After the leaves are cooked well, add dal to the kadai. Mix well & simmer for another 5 minutes. Add chopped coriander leaves.


Methi Dal

Potato Cheese Sandwich | Kids Tiffin Box Recipes

Potato sandwich

Potato Cheese Sandwich | Kids Tiffin Box Recipes

Cheesy sandwich recipe

This potato cheese sandwich makes a great tiffin box idea. My 4 yrs old kid loves this sandwich in his tiffin box. Kids love cheese. Even we adults do love cheese. But because of fat concern we do just avoid this. But you can have this once or twice in a week. I also make potato spinach sandwich, pizza sandwich, chocolate sandwich for his tiffin box. And for a mom, happiness is when tiffin box is empty. That’s too dramatic 😉 . But yes we all want to see that child is enjoying his food. If kid is fussy eater like mine, it’s always a headache to think about interesting tiffin box ideas. So whenever my kid is happy with any dish, I feel like sharing on blog so that I can help other moms.

Though every kid has different taste and food habit, we can always try changing and inducing more healthy food habit. I have shared one more recipe of party appetizer veg seekh kabab, paneer corn seekh kabab, potato lollipop, potato bites for kid’s tiffin box , Cheesy potato croquettes recipes. And the good news is that you can prepare the mixture and refrigerate them. In morning you can just fry them or shallow fry them and make sandwich/ burger of them. Or even you can give them as finger foods. These are healthy as made from green vegetables, potatoes and cheese. So it will keep our child full for longer.

Other Kid’s Tiffin Box Ideas

I will mention here what are the other items I do give my child in his tiffin box. With age you can try more recipes. These are basically finger foods for age group 2 yrs to 5 yrs (kids and toddlers).

My kid is very fond of parathas. So I do try to give variation in that. I make aloo paratha, gobi paratha, lachha paratha, methi paratha, paneer paratha, dal paratha. Dal paratha I make because he doesn’t like dal but he likes paratha. So I knead flour in cooked dal and make paratha with that dough. In this way he gets nutrition of lentils as well. Similarly I try to stuff vegetables and paneer in paratha. And he enjoys such food. So I’m happy too. While making paratha for my kid, I use ghee instead of refined oil. Ghee is very essential for bone health and brain development of kids.

You can also give idli, dosa, other savory crepes and pancakes, poha, upma, vermicelli upma (gives feel of maggie). In many schools junk foods are not allowed in tiffin box in order to develop healthy eating habit. So you can not give maggie, pasta, pizza etc in tiffin box. So in place of maggie use substitute like vermicelli and add different veggies to it. Read my vermicelli upma and try adding vegetables you think your kid would love. Minimize or remove chilli powder/ green chilli from recipe.

I will share other easy and healthy tiffin box recipes soon. Stay updated and subscribe via email to get direct update in your mailbox.

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Potato Cheese Sandwich

Potato Cheese Sandwich

This is an easy potato sandwich recipe which is easy to make and makes a great tiffin box for kids.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Indian
Keyword: Kids recipes, sandwich for kids, Stuffed breads, tiffin box ideas for kids
Servings: 2 Sandwiches
Author: Ipsa Faujdar


For Stuffing

  • 2 cheese slice
  • 2 med potatoes
  • 1 small onion finely chopped
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp chat masala
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 1 tsp coriander Leaves finely chopped

For Sandwich

  • 4 slice bread (white or multi grain)
  • 2 tbsp ghee
  • 4 tbsp green chutney (optional)


  • Boil potatoes for 3 whistles or till cooked.
  • Remove skin and mash it completely. Add other ingredients mentioned above in ingredients list under stuffing category (except cheese slice).
  • Mix all ingredients and prepare the mixture.
  • Take 2 slice of bread and apply green chutney on one side of both slices.
  • place potato stuffing on one slice and then place cheese slice. cover it with 2nd bread. 
  • Aplly ghee on both outer side of bread sandwich and place on tawa or grill it in sandwich maker.
  • Grill till the bread turn light golden and crisp.
  • Sandwich is ready. Serve with green chutney or tomato ketchup.


While making for kids, don’t add chilli powder at all.
Also skip green chutney while making for kids.

How to make Potato Cheese Sandwich?

Boil potatoes. Peel off skin and mash it completely.

Add coriander powder, red chilli powder, chat masala, lemon juice, salt, onion, coriander leaves and mix them well. (skip red chilli powder for kids)

Apply green chutney on one side of both slices. Put stuffing on one bread and spread evenly.

Place cheese slice on potato stuffing. Cover it with 2nd slice of bread.

Cheesy potato sandwich

Apply ghee on bread and grill it or shallow fry on tawa till golden brown.

potato cheese sandwich for kids tiffin box

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Hyderabadi Bagara Baingan | Baby Egg Plant Curry

Hyderabadi Bagara Baingan
Hyderabadi Bagara Baingan

Bagara Baingan or Baghar-e-baingan is an eggplant curry which is typical to Hyderabad. That’s why this dish is basically known as Hyderabadi Bagara Baingan. The bagara baingan is a side dish with Biryani just like Mirchi ka salan and also other salan dishes.

This curry is different from regular onion and tomato curry paste. It’s so delicious and tangy in taste I’m planning to prepare my next bagara baingan tomorrow itself. I’m not exaggerating but this dish is just irresistible one.

Bagara baingan

I got this recipe idea of Hyderabadi Bagara Baingan from Nalini’s Cooking channel in one social media platform. I don’t remember if I have sticked to that recipe fully or not, but I learned the process and tried to replicate it. Just loved my bagara baingan. It goes best with steamed rice or plain roti or paratha.
I have tried this hyderabadi bagara baingan recently and I’m totally in love with this recipe. I love trying new recipes and sharing the best ones.

If you like this, also read my other recipes on blog like paneer tikka masala, sarson ka saag, palak paneer, matar paneer, dum aloo, rajma curry, dal makhani, rajasthani gatte ki sabzi.

how to make hyderabadi bagara baingan
egg plant curry

Hyderabadi Bagara Baingan

Bagara Baingan is a hyderabad delicacy prepared from aubergine or eggplants cooked in coconut and sesame seeds gravy.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Hyderabadi Cuisine, South Indian
Keyword: Easy main course, seasoned aubergine, South Indian Curry
Servings: 4 People
Calories: 170kcal
Author: Ipsa Faujdar


  • 500 gms aubergine or baby eggplants
  • 3 tbsp refined oil

For Curry Paste

  • 3 tbsp sesame seeds
  • 4 tbsp peanuts
  • 3 tbsp dessicated coconut
  • 1 tbsp tamarind paste
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 7- 8 dried red chillies

For Gravy

  • 1/2 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 6 – 8 curry leaves
  • 1 onion finely chopped
  • 1 tbsp coriander leaves finely chopped
  • 3 tbsp mustard oil
  • 1 tsp salt or as per taste
  • 1 tbsp ginger garlic paste


  • Wash and clean eggplants properly. Vertically slit into quarters but make sure not to cut them completely. Don’t remove the crown of brinjals.
  • Shallow fry the egg plants till it is cooked. Don’t over cook them. 
  • Stir occasionally and make sure they are intact and not broken.

Making Curry Paste

  • Dry roast all ingredients mentioned in ingredients list under curry paste. (except tamaring)
  • If you have dry tamarind, soak it in hot water for 15 minutes.
  • Transfer to a blender and blend it to smooth puree.
  • Curry paste for bagara baingan is ready.

Preparation of Curry

  • Heat oil in a pan. add cumin seeds and let it splutter. add fenugreek seeds, curry leaves.
  • Then add finely chopped onion. saute till onion translucent.
  • Add prepared curry paste and stir well. Season with salt.
  • Add 1 cup water and cook for 5 minutes or till it’s cooked and leaves oil on surroundings 
  • Add fried brinjals to gravy and simmer for 3 – 4 minutes.
  • Garnish with chopped coriander leaves and serve hot.

How to make bagara baingan or egg plant curry in Hyderabadi Style

Wash and clean brinjals or baby eggplants. Make vertical slits till half length.

Heat 3 – 4 tbsp oil in a pan. Shallow fry brinjals till it’s cooked. Remove from pan and keep aside for use.

Making curry paste for bagara baingan

Dry roast coriander seeds, cumin seeds, red chilli till for a minute.

spice mix for bagar baingan

Dry roast peanuts, dessicated coconut, sesame seeds one by one till golden brown.

coconut for bagara baingan

Transfer all contents to a blender

Add soaked tamarind to the blender.

egg plant curry

Blend it to a fine paste.

egg plant curry hyderabadi style

Preparing gravy for bagara baingan

Heat oil in a pan or kadai. Add cumin seeds, fenugreek seeds (methi seeds), curry leaves, ginger garlic paste.

add finely chopped onion and saute till translucent.

bagara baingan curry gravy

Add prepared curry paste and mix well.

hyderabadi eggplant curry

Add water and season with salt. Simmer for 5 minutes till it’s cooked.

hyderabadi curry

Now add shallow fried egg plants to the gravy.

hyderabadi eggplant gravy

Simmer for 5 minutes more till brinjals soak flavours of gravy.

Curry is ready. Garnish with fresh coriander leaves and serve hot.

eggplant curry
bagara baingan curry

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Restaurant Style Palak Paneer Recipe

Palak Paneer Recipe

Palak Paneer Recipe Restaurant Style

Palak paneer recipe restaurant style

Palak paneer as the name says it all, the hero ingredients are palak or spinach leaves and paneer or Indian cottage cheese. This is one of the most loved dish in India. This belongs to North Indian cuisine but it’s not restricted to only North India. I love making this as many time as you ask . This is super healthy dish as well.

Protein rich Palak Paneer

Winters is a season when we get maximum green leafy vegetables. And you get all nutrition from these healthy super foods. Spinach or palak is a source of protein and iron. I use homemade paneer for any such dish I make. Read my post on how to make paneer at home in 15 minutes.

This is such an easy recipe, I just love this super yummy palak paneer. When we crave for palak paneer, we normally prefer to order from restaurant. The reason may be time factor and taste also. But trust me you make this recipe once at home, you will love to make this healthy dish every time. I do make this at home only every time I feel to have some delicious palak paneer restaurant style or dhaba style. More than anything, you will make best quality dish.

Look at the color and texture. I’m totally in love with my palak paneer.

It’s just like some other curry preparation but only exception is blanch palak and puree it. Then add to the curry paste. Shallow fry paneer cubes and mix them to the gravy. It doesn’t take extra 10 minutes than regular curry preparation. I do take extra 20 minutes since I make that to prepare my paneer cubes at home.

Homemade Paneer
Palak Paneer Recipe
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5 from 1 vote

Restaurant Style Palak Paneer

Palak paneer is a healthy and delicious dish made from paneer cubes cooked in spinach based gravy.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Leafy Special, Main Course, Paneer Special
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, green leafy vegetables, Protein Rich Food, Spinach Recipes
Servings: 4 People
Calories: 380kcal
Author: Ipsa Faujdar


  • 1 cup paneer cubes
  • 2 bunch palak/ spinach leaves
  • 2 onion
  • 2 tomatoes
  • 5 garlic pods
  • 1 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt


Preparing Paneer

  • If you are using store brought paneer, dip them in warm water for 5 minutes to make them softer. After remove from water and keep on dry plate for 1 minute before frying.
  • Shallow fry the paneer cubes till it’s golden in color. Do in low flame.
  • Keep aside for further use.

Preparing Palak Gravy

  • Wash and clean palak leaves properly.
  • Blanch it in hot water for 3 – 5 minutes. Don’t over cook.
  • Strain out the leaves with help of a colander. 
  • Wash it with regular tap water to stop over cooking. This will retain the colour of green leaves.
  • Then squeeze out leaves lightly and put it in a blender.
  • Add 3 cloves of garlic, 1 green chilli and Puree it completely.
  • Now heat 4 tbsp oil in a pan and add finely chopped garlic.
  • Add finely chopped onion and saute till onion translucent.
  • Add ginger garlic paste and cook for a minute.
  • Then add all dry spices and mix well.
  • If required add 1 – 2 tbsp water and mix well.
  • Then add tomato puree and saute till it’s cooked completely and leaves oil.
  • Now add spinach puree to the pan and mix well.
  • Add 1 cup water and cook the mixture for another 3 – 5 minutes. 

Final Step of Palak Paneer

  • Once you see the spinach puree is cooked, add fried paneer cubes to it and cook for a minute or two.
  • Add a pinch of garam masala but this is optional. You may skip this step.
  • Palak paneer is ready. Serve with naan, roti or even with rice. 


Use fresh paneer for best result.
Keep it in warm water for 5 – 10 minutes to make them soft.
Don’t blanch paneer for more than 2 – 4 minutes.
After removing from hot water wash it immediately with cold water to stop excess cooking.
You can take soft and tender stems of spinach also. but cut them if it’s hard and tight one.
The gravy does not require any thickening agent like flour or cream. You can add cream in the end for taste. I have not added any cream in this recipe.

Well, while posting this recipe, I came across one palak paneer recipe on Swasthi’s Kitchen. In the recipe I liked how instead of blanching, she initially sauteed the spinach leaves and then pureed it. That is also a great idea. Saute with garlic and then puree that to a fine paste. I ll try this method next time.

How to Make Palak Paneer

Step I

Take Paneer cubes (home made or store bought) and shallow fry them till golden brown.

Take out and keep separately for further use.

Step II

Wash and blanch spinach leaves for 3 – 5 minutes.

Run fresh water on it to stop excess cooking.

Transfer to a blender. Add garlic cloves and green chilli along with palak.

Make a fine puree of this.

Step III

Heat oil in a pan. Add minced garlic and saute for a minute.

Add chopped onion, ginger garlic paste and saute till translucent.

Then add all spices mentioned in ingredient list and mix well adding a tbsp water.

Now Add tomato puree and mix well. Cook till it’s cooked and leaves oil in surrounding.

Season with salt. mix well.

Add spinach puree & add 1 cup of water and mix well.

Cook for another 3 minutes and then add garam masala.

Step IV

Now add fried paneer cubes to the gravy.

Mix well and cook for 2 minutes more.

Palak paneer is ready. Serve hot with roti or rice.

If you like this restaurant style palak paneer, then please read other similar posts Restaurant Style Paneer Tikka Masala, Punjabi Sarson ka Masala, Matar Paneer, Dum Aloo, Rajasthani Gatte Ki Sabzi, Rajma Masala, Bhindi Do Pyaza.

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Authentic Palak Paneer

Dahi Baingan | Odia Dahi Baigana

Dahi Baingan | Odia Dahi Baigana | Brinjals in Curd Gravy

Egg plant recipes

This is one popular side dish or accompaniment from Odisha. In Kolkata also it’s one of the loved food. As the name says, it has two main ingredients, dahi (curd) and baingan (eggplants/ brinjal). This is very simple and easy to prepare. There are two ways to prepare this dahi baingan.

Method I

It takes less than 10 minutes to prepare this dahi baingan. This is just like raita where curd is not cooked.

Only thing we need to do is shallow fry spiced brinjal slices.

Then prepare whisked curd (thick) and add red chilli powder, salt to this.

Add shallow fried brinjals to curd and mix gently.

Then prepare tampering of asafoetida, curry leaves, mustard seeds, cumin seeds, onions, green/red chillies and ginger juliens.

Pour this tampering to the curd and egg plant mixture.

Method II

First 2 steps are same.

Then heat oil, add spices, 1 tbsp gram flour and saute. Then add curd and stir continuously.

Then add fried brinjals to this. Dahi Baingan is ready.

At home my mom normally makes it in 1st method described.

This is easiest of all and prepared with minimal ingredients. I have described it step by step. It won’t take more than 10 minutes if you are preparing for 2 – 4 serving.

Dahi baigana of Odisha

Dahi Baingan | Odia Dahi Baigana | Brinjals in Curd Gravy

This is an easy and popular accompaniment of odia cuisine. Dahi baingan is prepared from shallow fried brinjals and curd base with tampering of spices (tadka)
Prep Time5 mins
Cook Time15 mins
Resting time5 mins
Total Time25 mins
Course: Side Dish
Cuisine: East Indian, Indian, Odisha
Keyword: curd based dish, dahi baingan, Raita and chaas
Servings: 4 People
Author: Ipsa Faujdar


  • 250 gms brinjals
  • 250 gms hung curd
  • 5 – 6 tbsp oil to fry Preferably mustard oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 – 3 dry red chillies
  • 1/4 tsp asafoetida/ hing
  • 1/2 tsp red chilli powder (optional)
  • 6 – 8 curry leaves
  • 1/2 tsp salt (as per taste)
  • 1/2 tsp finely chopped ginger
  • 1 tbsp coriander leaves (to garnish)


  • Wash and clean brinjals. Cut the crowns.
  • Chop into desired size like cubes or slices. I have made small sized cubes.
  • Marinate with salt and spices for 5 minutes
  • Heat oil in a pan.
  • Shallow fry brinjals till they are cooked and soft.
  • In a bowl take curd and beat to smooth with a whisk.
  • Season with salt. Pour in fried brinjals to the curd bowl.

Prepare Tampering

  • Heat oil in a pan. add mustard seeds and cumin seeds to splutter.
  • Add chopper ginger, red chilli, curry leaves and green chillies. 
  • Saute for a minute.
  • Add hing, red chilli powder. Immediately turn off gas to avoid burning of spices.
  • Wait for 10 – 15 seconds letting it cool slightly before adding this tampering to the curd mixture.
  • Pour in the tampering to the mixture and mix well.

Garnish & Serve

  • Dahi Baingan is ready. Garnish with chopped coriander leaves and serve.

How to make dahi baingan

  1. Wash and clean brinjals/ eggplants. Chop into cubes/ slices.
brinjal pieces for dahi baingan

2. Marinate with salt and spices.

marinated eggplants for dahi baingan

3. Keep it for 5 – 7 minutes.

4. Heat oil in a pan or kadai. Shallow fry the marinated eggplants

dahi baigana odia style

5. In the meanwhile, whisk curd for a minute to smooth.

Curd based side dish

6. Once the brinjals are cooked and soft add them to the curd and mix gently once.

egg plant curry in curd
Dahi baigana side dish of odisha

7. Then prepare tampering.

Tampering for dahi baingan

8. Pour in the tampering to the curd and fried eggplant mixture.

Dahi Baingan

9. Garnish with chopped coriander leaves and serve.

Odisha cuisine dahi baigana step by step with picture
Dahi Baingan odia cuisine side dish

If you love curd base recipes then try out our Methi Palak Kadhi, Rajasthani Gatte ki Sabzi, Kashmiri Dum Aloo, Paneer Tikka Masala. Also read our curd special raita and buttermilk recipes like carrot raita, coriander & curd dip, bathua raita, lauki raita, boondi raita.

Also read my other egg plant recipes like baingan bharta, bagara baingan, achari bharwa baingan, aloo baingan dry.

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How To Make Paneer At Home | Homemade Paneer In 15 Minutes

paneer made at home

How To Make Paneer At Home | Homemade Paneer In 15 Minutes

How to make Paneer at home

Paneer or Cottage Cheese has a special place in Indian cooking. These are protein rich dairy products and literally very tasty. Even if you don’t add any seasoning, you can have it as it is. These are so soft and it feels heavenly when they melt in mouth.

In Indian cuisine, paneer is used in almost all type of food. You make appetizers, main course, paratha, even desserts, it’s a complete winner in all foods. Again for vegetarians this is the major source of protein and highly recommended. If you are vegetarian then you should include this super dairy product minimum 3 times a week in your diet to get adequate protein requirement.

Homemade Paneer

When we buy paneer from market we can not guarantee the quality of milk and paneer. We don’t know even if the paneer we are buying are fresh or not. If the paneer you don’t find of good in quality or not fresh, the whole preparation gets spoiled. If not fresh, they may taste slight bitter and more sour, chewy.

So I prefer to make them at home. It does not take more than 20 minutes. Again you will have best quality paneer available with you. My little one loves paneer. So whenever he demands, I make fresh paneer instantly. I normally use vinegar to curdle. Alternatively you can add lemon juice, curd and buttermilk also for the process. However using curd and buttermilk yields softer paneer.

Homemade Paneer

It’s easy to prepare and takes less than 30 minutes to prepare. Precisely it took me 20 minutes for everything. Setting process takes 15 minutes.

Tips for making soft paneer

Use full cream milk as it gives paneer of best quality. and it will be soft as well. Don’t use skimmed milk or tonned milk for this recipe.

Use curd or butter milk if you wish for softer paneer.

If using lemon once you remove from hot whey wash them once to remove the taste of lemon.

Once milk curldles completely and separates from whey, turn off gas stove. Else paneer will be hard and chewy.

Storing paneer and re-using

You can make paneer and store for further use. To keep it soft, you can keep them in water and store in freeze. Similarly when you take out for your preparation, keep it in luke warm water. Evenif you are buying from stores, then also dip it in warm to hot water for 10 minutes before you use paneer. This makes paneer soft.

Homemade Paneer | Indian Cottage Cheese

This is an easy recipe and gives us healthy and delicious paneer in just 20 minutes. 
Cook Time5 mins
Resting Time15 mins
Total Time20 mins
Course: Main Dish, Paneer Special
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Protein Rich Food
Servings: 4 People
Calories: 320kcal
Author: Ipsa Faujdar


  • 2 ltr Full fat milk
  • 5 tbsp White Vinegar


  • Heat milk in a heavy bottom pan.
  • Bring it to a boil.
  • Add vinegar and wait till it curdles.
  • If it’s not completely curdled then add some more vinegar to this.
  • Wait till paneer separates from the whey (greenish or whitish liquid)
  • Turn off gas. Strain it with help of a muslin cloth. 
  • Run some fresh water on it to get rid of that taste of curdling agent.
  • Carefully squeeze it to get rid of excess liquid from this. 
  • Place it in a container along with tied muslin cloth (as shown in picture). 
  • Place a heavy object on top of it to set properly.
  • After 15 minutes, remove this from cloth.
  • Paneer is set now. Cut it into desired pieces.
  • Homemade healthy paneer is ready.


Use full cream milk for best result.
Don’t boil after paneer separates from whey. Else they will be hard and chewy.
Wash it once after straining from hot whey.
Last but not the least be careful as the paneer is hot. So straining and squeezing needs to be done carefully.

How to make soft paneer at home

1. Take milk in a heavy bottom vessel. Bring it to a boil.

2 Once milk boils, pour in vinegar (or whatever agent you are using). Stir well.

3. Milk starts to curdle.

4. Check if it’s completely separated and separated from whey.

5. If it’s not completely curdled, add some more vinegar.

6. Strain out from whey and wash with fresh water once.

7. Put it in muslin cloth and squeeze out excess water.

8. Keep some heavy weight on it. Keep this for 15 minutes to set.

9. Remove after 15 minutes.

homemade paneer

10 Cut into desired pieces.

homemade paneer

Homemade Paneer is ready for use.

If you love paneer, read other paneer recipes here.

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Homemade paneer
How to make Paneer at home

Bathua Raita | How to make Bathua Raita

Bathua Raita

Bathua Raita | How to make Bathua Raita | North Indian Style

How to make bathua raita

Bathua is a leafy vegetable and generally available abundantly during winter season only. These are commonly known as pigweed, lamb’s quarters, meldem, goosefoot. This is extensively cultivated and consumed in North India. Bathua is used in many dishes like bathua paratha, bathua bhaji, bathua poori, bathua raita, bathua dal, bathua curry etc. All recipes are equally easy to make.

What is raita?

Raita is one of the staple Indian condiment made from curd. We can mix other vegetables or fruits to give it a twist and this adds different flavor to the dish. Salt and other spices are enhance the flavor of curd. Cumin seeds and asafoetida plays major role in these raita.

What are different types of raita we can make?

Basic vegetable raita has cucumber, onion, tomatoes. Add grated carrots and make carrot raita. Add grated and boiled bottle gourd and make lauki raita. Or add fruits and make sweet fruits raita. If you don’t want any vegetable, then add boondi to make boondi raita. This is one versatile side dish and It’s one best side dish that always completes our menu.

Raita is always a compulsory kind of dish for me. Let it be lunch or dinner, raita makes my meal complete. I do try to make variety raita. I even like coriander raita. If you are feeling very lazy to make anything then just add salt and dry roasted cumin seeds. This plain raita is also perfect. I love to add hing to my raita always for that extra something which enhance the flavour of it without any vegetable or fruits.

How to make Bathua Raita?

Let’s coming back to bathua raita, this is my winter special raita. Since bathua is available only during winter season, I try to make this almost daily.

The best thing about making raita is, they are very easy to make and takes less than 5 minutes to make. Follow the steps below to make this raita.

1: So the first thing to do is clean and wash them thoroughly for 3 – 5 times.

2. Boil it for 3 – 4 minutes in a pot or pressure cook for 1 whistle.

3. Remove from hot water and wash it in cold water and squeeze out lightly.

4. Transfer the content to a blending jar. Add 2 cloves of garlic and green chilli (optional)

5. Blend it to puree.

6. Add hung curd or thick curd and whisk for 5 seconds.

7. Bathua Raita is ready

8. Season it with salt, dry roasted cumin seed (crushed roughly). Use black salt

Bathua Raita

Well to make butter milk or chaas, add 1 cup water. Adjust salt and cumin seeds.

Bathua Raita Recipe

Bathua raita is made from bathua leaves (pigweed). The leaves are boiled and mixed with curd and other spices. Blend well and raita is ready in 5 minutes.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: Indian
Keyword: Leafy Vegetables, Low-carb Recipe, North Indian Food, Raita and chaas
Servings: 4 People


  • 1 bunch Bathua leaves
  • 1 cup Hung Curd/ Thick Curd
  • 1 tsp Cumin seeds
  • 1/2 tsp Rock salt
  • 1/4 tsp Asafoetida (hing)


  • Clean and wash leaves thoroughly.
  • Boil them for 3 minutes till they are soft.
  • Strain out with help of a strainer or colander.
  • Transfer to a blender. Add garlic and green chilli.
  • blend to a paste or just use a mortal and pastel and make coarse paste.
  • Add curd and whisk once.
  • Heat a tawa or pan, dry roast cumin seeds, hing, rock salt till cumin seeds are fragrant and crackled.
  • Remove from heat and crush it roughly.
  • Season prepared raita with this coarse crushed cumin seeds powder mix. Mix well. 
  • To make chaas or butter milk add 1 cup water and mix well. Adjust seasoning.


Add rock salt/ black salt in place of regular salt.
Also using pressure cooker will increase cooking time. Leaves are very soft and can be cooked in open vessel in 3 - 4 minutes.
Wash it with cold water after removing from hot water to stop excess cooking and to retain color.
Adding a pinch of hing always enhances the taste. So u can add to raita. But it's optional. If you don't like you can skip adding hing.

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Bathua Raita
Bathua Chaas

Rajasthani Gatte Ki Sabzi

Gatte ki sabzi

Rajasthani Gatte Ki Sabzi

Rajasthani Gatte Ki Sabzi
Gatte Ki Sabzi

Gatte ki sabzi is prepared from gram flour, curd and tomato puree. This is one of traditional recipe of Rajasthan and other Northern India. This is served as main dish or side dish with main course. This savoury dish has tartness of the curd and tomato puree. And on top of it adding asafoetida and curry leaves gives it a tangy flavour. It goes best with paratha and even rice. For any curd preparation, a pinch of hing or asafoetida does magic in enhancing it’s taste.

Besan gatte ki sabzi
Gatte ki Sabzi

How to make Gatte Ki Sabzi

Besan or gram flour is the key ingredient in gatte. This is also healthier as we use less oil and the gatte logs are infact steamed or boiled. Some also fry these boiled logs. But I like it simple.

I do make a soft dough of besan and other spices. Then make small balls from these dough and then make logs. Boil them in hot water for 5 minutes.

gatte ki sabzi

At the same time start preparing the gravy. Take thick curd and chopped tomatoes. Put them together in a blender and puree to a smooth mixture.

In this pureed tomato is blended with beaten curd and used as base of curry. However in this recipe i have used roasted tomatoes for puree. this made the dish more flavorful. But this is totally optional. It tastes equally great otherwise. Adding a pinch of hing is my favorite part in fact.

Rajasthani Gatte ki sabzi
Gatte Ki Sabzi

I’m not exaggerating but whenever I make gatte ki sabzi, people ask me for the secret recipe of this. But you know my secret in this recipe is adding hing to gravy, n propertion of spices. This is one of my favorite dish I can make any time. And trust me this is one of the quickest recipe which takes less than 20 minutes for whole preparation of curry.

Vegan Gatte Ki Sabzi

Well this authentic gatte ki sabzi is made with curd base. But if you want to make this dairy free, then in stead of curd base, use regular onion paste for the gravy.

And I have tried this version as well. This also tastes good. Though both have different taste, I liked the dairy free curry also. I have learned that from one of my Punjabi friend’s mom. She used to cook it in both ways and I loved both form. Do try this also.

Also read other popular recipes on blog Dum Aloo restaurant style, Rajma Masala, Punjabi Sarson Da Saag, Palak Paneer, Paneer Tikka Masala, Matar Paneer, Bhindi Do Pyaza.

Rajasthani Gatte Ki Sabzi

Gatte ki sabzi is a traditional dish of north and central part of India. This is prepared by gravy of curd and tomato puree.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Curd Special, Main Dish, Sabzi & Curry
Cuisine: Indian
Servings: 4 People
Author: daintykitchen


  • Besan/ Gram flour – 1 cup
  • Dahi/ curd – 1 ½ cup
  • Tomato- 3 roasted & chopped
  • Ginger – 1 inch finely chopped
  • Refined oil – 2 – 3 tbsp
  • Cumin seeds – ½ tsp
  • Hing – 1 pinch
  • Red Chilli Powder – ½ tsp
  • Coriander Powder – 1 ½ tsp
  • Turmeric Powder ¼ tsp
  • Garam Masala – ¼ tsp
  • Green Chilli – 2 – 3
  • Salt as per taste
  • Coriander leaves finely chopped
  • Curry Leaves - 6-8


  • Put gram flour, 1 tbsp oil, 1 pinch hing red chilli powder, coriander powder, salt in a mixing bowl and knead it to tight and stiff dough. Keep it aside for 10 mins. After 10 minutes divide the dough into equal size small balls. Roll the balls into cylindrical shape of ½ inch thick logs.
  • Heat 2 glasses of water in a vessel to boiling. Add ¼ tsp salt and 1 tsp oil.
  • Once it starts boiling add the gatta logs slowly one by one. Don’t add all logs together as it will decrease the boiling point of the water.
  • After putting all gatta in boiling water reduce the flame to medium and cover the pan and cook for 10 minutes. Check if the gattas are floating and are with bubbles on its outer layer. Remove from heat and strain the water.
  • Cut the gatta logs into small pieces of equal size (½ inch length)
  • Roast the tomatoes on gas flame for 5 inutes. Remove skin and blend to fine puree. Add 1 inch ginger, 1 green chilli, 2 cups curd and blend to a fine paste
  • Heat oil in a pan. Add a pinch of hing. Add Cumin seeds, finely chopped ginger and green chillies, turmeric powder, red chilli powder, coriander powder and sauté for 1 minute.
  • Add tomato puree and sauté for 3-4 mins till it’s cooked completely and oils separates on surface.
  • Add ½ cup water and stir continuously till it again starts boiling. Add salt as per taste and garam masala to the curry and let it boil for 3 minute more. Add water according to the consistency you want in curry.
  • Add the boiled and sliced gattas to the gravy. Cover the lid and simmer for 3 – 5 minutes.
  • Turn off the gas. Add freshly chopped coriander leaves and cover the lid for 2 -3 minute so that it will soak all aromas.
  • Gatte k Sabji is now ready to be served with paratha, chapatti, rice etc.


Instead of raw tomato puree if you will roast it for 3 - 4 minutes on gas. Another tip is you can puree the tomatoes to a fine paste. Then add curd to the blender and puree tomatoes and curd together. Add to the kadai once the garlic and other spices are added. Asafoetida (Hing), ginger, garlic and curry leaves add flavor to the gravy. Don't miss any of them for better taste. Add freshly chopped or crushed ginger garlic instead of paste While adding logs to boiling water drop one by one slowly. When the logs are cooked they will float in boiling water. Dont over boil as the outer layer will be mashy.

Best Ever Punjabi Sarson Ka Saag | Sarson Da Saag Recipe

Sarson ka saag

Sarson Ka Saag | Sarson Da Saag Recipe

Punjabi Sarson Ka Saag

Sarson ka saag is a quintessential Punjabi dish and one of the must-try dish of chilled winters. Mustard greens or sarson ka saag are normally available only during winter season. So in winters I try to make them as many times as possible. I just love all green leafy vegetables. Spinach, fenugreek, radish leaves, mustard greens, bathua or pigweed, amaranth leaves and so on all have their own flavors but they are equally delicious. Well, green leafy vegetables are full of nutritions. They are low in fat and low in carb. Mustard leaves are full of Vitamin K, Vitamin A, Vitamin C. The high anti oxidants will keep your skin healthy. So moreover for good and healthy skin, green leafy vegetables are real boon of nature.

Benefits of Mustard Greens:

  • It’s high in anti-oxidants
  • Detoxifies liver and blood
  • Decreases bad cholesterol
  • Lowers risk of heart disease and cancer

So these are just a few of the large list why one should eat these mustard greens.

Sarson Ka Saag And Keto Diet

Well, And the good news is that this sarson ka saag is perfect for keto diet. Since in keto diet indefinite amount of green vegetables are allowed with some fat as well, you can definitely add this keto friendly sarson ka saag recipe to your diet menu. These green vegetables are zero in carb and high in fiber, hence highly recommended in diet. Only thing to take care is reduce amount of coconut you will use for this keto sarson ka saag recipe.

How to Make Sarson Ka Saag

how to make sarson ka saag
Punjabi Sarson Ka Saag

Sarson ka saag is prepared by mixing some other leafy vegetables like spinach and bathua (pigweed). Normally the taste of sarson leaves is slightly bitter. So to balance the taste, I have added spinach leaves, bathua or pigweed leaves along with mustard leaves. You can also add radish leaves, methi or fenugreek leaves to the mixed greens. The taste of all green leaves is so divine when they are cooked together. It’s always kind of mixed saag as apart from mustard leaves or sarson ka saag we add other green leafy vegetables to it.

Authentic Sarson Bathua Palak Saag

While cooking this dish, the main time consuming part was cleaning and chopping. If you will see in restaurants, the saag is normally a pureed one. But I never puree it. So in that case we have to fine chop them so that there won’t be any larger chunks and they can be easily mashed with laddle or manual blenders. You can chop them with food processor or chopper as well.

Keto Sarson ka saag recipe

These greens need to be cleaned properly as they have lots of dirts and soil on leaves. So take a large vessel filled with water. Soak the leaves and leave for 2 – 3 minutes so that the dirt will settle down at bottom. Remove them to another clean vessel. Repeat this for at least 3 times.

Palak Sarson Bathua ka saag

Sarson ka saag is best combined with makke ki roti. It’s a heavenly combination infact. However I have made tandoori roti with this saag and this was also a great combination I must say. You can add variation to this authentic sarson ka saag by adding extra paneer cubes or potato cubes.

Different Methods of Preparation of Sarson ka Saag

  • Different people prepare this in different ways. I have seen in many places, they boil the leaves with onion, garlic, ginger, tomatoes and then add tampering to it. But I do make it in a different way. I have sauteed the onion and garlic first and then added green leaves and spices. Pressure cook for 2 whistles.
  • You may roughly puree the cooked mixture. But I have not pureed them.
  • After it’s done, add corn flour or makke ki atta to the cooked saag. This will enhance the consistency. I have added roasted gram flour. you can also add whole wheat flour.
how to make authentic Sarson ka saag

If you like this recipe also read our other food from North Indian cuisine like Dal Makhani, Gatte Ki Sabzi, Matar Paneer, Paneer Tikka Masala, Lauki Kofta.

Sarson ka saag
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Punjabi Sarson Ka Saag | Sarson Da Saag Recipe

Sarson saag is an easy and delicious dish. This is best paired with makke ki roti. This is prepared along with other green leafy vegetables.
Prep Time20 mins
Cook Time20 mins
Total Time50 mins
Course: Leafy Special, Main Dish, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry, Leafy Vegetables, Low-carb Recipe
Servings: 4 People
Author: daintykitchen


  • 2 bunch sarson / mustard leaves
  • 1 bunch palak / spinach
  • 1 bunch bathua
  • 1 large Onion
  • 10 Garlic pods
  • 2 tbsp Coriander Powder
  • 2 tsp Red Chilli Powder
  • 1 inch Ginger minced
  • 1 tsp Turmeric powder
  • 1.5 tsp Salt
  • 2 tbsp ghee/ butter


  • Wash all the leaves thoroughly 2 - 3 times. Then chop it finely.
    Palak Sarson Bathua ka saag
  • Heat oil in pressure cooker. Add cumin seeds and let it crackle. Add chopped garlic and chopped onion and saute till translucent.
    Sarson ka saag
  • Then add all dry spices and mix well. To avoid burning of spices, add little water to it.
  • Season with salt. Add washed chopped green leaves. Add 1 cup water and close lid of cooker. Cook for 2 whistles. Then turn off gas and wait till pressure released.
    Sarson ka saag
  • Once lid opens turn on the gas and cook on low flame. At this point, add roasted gram flour or corn flour. Mix well using a laddle.
    Sarson ka saag
  • Cook for another 5 minutes. In the end if you wish, add extra tampering of chopped garlic and red chili powder with ghee. Serve hot with roti & extra tsp ghee on top of it.
    authentic Sarson ka saag


  • If you have methi, or radish leaves then add that also.
  • Clean the leaves properly and wash 4 - 5 times to remove the dirt.
  • If you want to puree, then chop it roughly. Otherwise chop finely.
  • Add corn flour or gram flour or wheat flour to after lid opens. To avoid any lumps, mix the flour with 2 - 3 tbsp water and mix well.
  • I dry roast gram flour before adding it to the prepared saag. Then cook on slow flame.
  • This is vegan sarson ka saag recipe. If you are on Keto diet, just avoid adding onion or add in limited quantity.
  • If you want you can serve with 1 tsp fresh cream for that extra richness.

Aloo Kachori | North Indian Style

North Indian Style Aloo Kachori

Aloo Kachori | Potato Stuffed Kachori |North Indian Style

If you belong to a North Indian Family, aloo kachori is a very familiar and loved name. I came to know about this recipe from my mother-in-law and this is her version of stuffed kachori. And I believe, this is the best one I have ever tried. Kids will also love this kachori. Even my fussy eating kid is a great fan of these aloo kachori. Poori and kachori are my husband’s favorite food too. So this is common dish which is made very often especially on weekends and a compulsory menu during any celebrations. Anyways since family loves eating and I love cooking, what a win-win situation!! 

Aloo ki kachori recipe

How to prepare aloo kachori

How to make Aloo Kachori North Indian Style

This is a great breakfast option or tea time snacks. We make this from whole wheat flour and hence this is healthy for our tummy also. Because of potato stuffing, this is filling as well. So if you are worried about your kid’s tiffin box, this is one of the best food item. It doesn’t take much time also to prepare. Only thing you need to take care is boil potatoes and cool it completely before using.

Aloo Kachori

Potato stuffing you can prepare by mixing mashed potatoes with other spices or by sauteing them with spices. But in that case again you need to cool it completely. You can add finely chopped onions, minced garlic, finely chopped green chillies and coriander leaves with the stuffing masala.

I have used boiled potatoes and added the spices to it before stuffing. My mom doesn’t even need rolling pin to make this aloo kachori. She is an expert in making it or say rolling it with her palms only. Isn’t it great. However I do use rolling pin to make circles. Don’t make in large size as it may make the layer very thin and stuffing may come out. When using rolling pin, don’t press it very hard. roll it with light hand so that edges will not open up with stuffing.

Another important step is making soft dough. Use fruit salt or Eno along with curd for dough of kachori. I use Eno and hung curd. You can use home made curd also. This makes the layer soft and crispy at the same time. Then knead it well. Leave it covered for 5 – 10 minutes before starting.

aloo kachori

Serve these aloo kachori with tea as tea time snacks or with plain curd / raita for breakfast. Even with raita or green coriander chutney, it tastes equally great.

Read my other stuffed bread recipes like aloo paratha, gobi paratha, methi paratha, veg mughlai paratha.

Aloo Kachori - A Popular North Indian Food

This is made by stuffing spiced potatoes in whole wheat flour breads and then deep fried. This is soft and crispy and very filing dish. Serve with tea or with curd or any curry.
Prep Time15 mins
Cook Time15 mins
Total Time4 hrs 30 mins
Course: Main Dish, Roti & Paratha
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks, Kids recipes, Stuffed breads
Servings: 10 Kachori
Author: daintykitchen


For Dough

  • 1 cup Wheat flour
  • 2 tbsp thick curd
  • 1/2 tsp Eno or fruit salt
  • 1 tsp Salt
  • 2 tbsp Refined Oil
  • 1/2 cup Water

Stuffing and frying

  • 4 medium Potatoes
  • 2 Green Chillies finely chopped
  • 2 tbsp Coriander leaves finely chopped
  • 1 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Lemon Juice
  • 1/2 tsp Salt

Deep frying

  • 1 cup Refined Oil


  • In a mixing bowl, add flour, curd, fruit salt, oil. mix them together. Add water slowly and gradually and knead a soft dough.
    Aloo Kachori
  • Take out small balls from the dough.
    Aloo Kachori
  • Take boiled potatoes, peel out the skin and mash them thoroughly. You can grate them also.
  • Mix all ingredients mentioned under stuffing category in ingredient list.
    Aloo kachori stuffing
  • Aloo Kachori stuffing
  • Mix them completely. Adjust salt as per taste.
  • Now from the dough take out small balls. apply oil on rolling pin and board and make a small circle. Take out half teaspoon stuffing masala and place on centre. Close it from all ends towards centre and press lightly.
    Aloo Kachori
  • Then with help of rolling pin roll the stuffed ball into small circle like poori.
    Aloo Kachori
  • Aloo Kachori
  • Heat oil in a kadhai. Put the rolled kachori into hot oil.
    aloo kachori
  • Flip to other side and remove from oil when both sides are crisp and golden in color.
    Aloo Kachori
  • Place on paper towel. Perfectly rolled kachori puffs well.
  • Serve hot kachori with tea or curd or green chutney.
    Aloo Kachori North Indian