Category Archives: North Indian Recepies


IMG_20170604_160459_139.jpgAamras is the pulp of the tropical fruit Mango. The pulp of a ripe fruit is extracted , At times ghee and milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness.

A regional version of Amras is a popular dessert in Rajasthani cuisine ,Maharashtra (ambyacha ras), Gujarati homes, especially during festivities.

Preparation time : 15 mins

Serves: 3 to 4


  • Mangoes: 2 big ( I used badami mangoes)
  • Milk : 1 cup
  • Cardomom seeds: few crushed
  • Powdered sugar: 2 tbsp
  • Ice cubes: few
  • Mango gelly bar : for garnishing


  • Peel skin of mangoes and cut it into small pieces.
  • In a blender add cut mango pieces, sugar, milk and cardomom seeds and blend to a smooth consistency.
  • Pour it into a bowl and refrigerate for somtime.
  • While serving you can garnish with finely chopped mango bars or dry fruits.
  • Serve chilled.

Spinach stir fry with corn balls


Preparation time : 10 mins

Cooking tine : 25 mins

Serves : 4 to 5


  • Spinach leaves: 1 bowl finely chopped
  • Corn kernels: 1 cup
  • Refined flour/maida: 1tbsp
  • Cheese grated: 1tbsp
  • Green chillies: crushed 2
  • Ginger garlic paste: 1 tsp
  • Salt: for taste
  • Turmeric powder: 1/2 tsp
  • Garam masala powder: 1tsp
  • Cumin seeds: 1/2 tsp
  • Onions: 1 large finely chopped
  • Tomato: 1 finely chopped
  • Oil
  • Coriander leaves: for garnishing


To make corn balls: 

  • Coarsely grind corn kernels.
  • In a bowl add ground corn ,crushed green chilli,salt,cheese and refined flour.
  • Make small round balls .
  • Deep fry till golden brown.

For spinach stir fry : 

  • Heat oil in a wok , add cumin seeds and let it splutter.
  • Add onions and ginger garlic paste and saute till it turns translucent.
  • Add tomatoes and saute till it turns mushy.
  • Add salt,turmeric powder and garam masala powder and mix well.
  • Add chopped spinach leaves and saute for 7 to 8 minutes.
  • Garnish with coriander leaves.

Dahi Vada


Preparation time : 8 hours

Cooking time : 15 mins

Serves: 4


For Batter: 

  • Urad dal: 1/4 kg
  • Water

For Vada:

  • Mint chutney :2 tbsp
  • Imli chutney: 2 tbsp
  • Red chilli powder: 1/2tsp
  • Salt:for taste
  • Baking soda: 1/4 tsp
  • Chaat masala:1/2 tsp
  • Green chillies: 1 finely chopped
  • Oil: for deep frying


  • Soak urad dal in water overnight or for 8 hours.
  • Drain and grind it to a smooth and thick paste.
  • Add green chillies,salt and baking soda into the batter and mix well so that the batter becomes fluffy.
  • Heat oil in a pan, make medium sized dumplings of batter and deep fry till it becomes golden brown.
  • After frying soak the vadas in water for 15 mins.
  • Remove it from water and completely squeeze water from the vadas .
  • While serving add yogurt at the base. Immerse vada into it and add more yogurt from top.
  • Top it with mint chutney and imli chutney.Sprinkle chilli powder and chaat masala and serve.



Serves: 6 to 8


  • Chickpeas/chole: 200 g
  • Onions: 4 medium sized finely chopped
  • Tomatoes: 2 finely chopped
  • Ginger garlic paste: 1 tsp
  • Green chillies chopped: 2
  • Coriander leaves : finely chopped
  • Chilli powder:2 tsp
  • Turmeric powder:1/2tsp
  • Coriander powder:1 tsp
  • Chole masala powder:2 tsp
  • Salt:for taste
  • Vegetable oil
  • Cumin seeds: 1/2tsp


  • Soak chickpeas in water overnight or atleast for 6 to 8 hours.
  • Pressure cook till 5 to 6 whistles.
  • Take out the stock in which chickpeas was boiled and keep it aside.
  • Heat oil in a wok.Add cumin seeds,let it splutter then add ginger garlic paste and saute for 1 min.
  • Add onion and saute until it turns golden brown.Add salt.
  • Add tomatoes and saute till it turns mushy n starts leaving oil .
  • Now add all the spice powders one by one and mix well.
  • Add the water used for boiling chickpeas.You may add more water if you want according to the consistency you want.
  • Add chickpeas and cook for 3 to 4 mins.
  • Add chopped coriander leaves.

Til ladoo /Til gul /Sesame seeds balls


This is a sweet made using sesame seeds and jaggery specially during the occassion of MakarSankaranti .

Serves: 30 ladoos


  • Sesame seeds: 250 g
  • Jaggery: 1 cup
  • Cardamom seeds: few
  • Ghee: 3 tbsp
  • Water


  • Roast sesame seeds until it turns golden brown.
  • Remove and keep aside.
  • In the same wok add 1/2 cup water and jaggery.. cook on high flame for almost 5 mins until it gets caramelized.
  • To this add ghee and cardamom seeds.
  • Add sesame seeds simultaneously and mix well.
  • Now grease a plate with butter or ghee and start making balls while the mixture is warm.
  • Let it cool before serving .



Sabudana /sago khichdi


This is a recepie mainly made during fast.It can also be made for breakfast or snacks.

Cooking time:10 mins


  • Sabudana/sago- big sized 1 cup
  • Peanuts-1/2 cup
  • Green chillies-2
  • Curry leaves-few
  • Oil -1tbsp
  • Salt-for taste


  • Soak sabudana in water for 1 to 2 hours.
  • Drain and keep aside.
  • Roast peanuts in a pan and coarsely grind it after cooling.
  • Mix this with sabudana.
  • Heat oil in a wok,add curry leaves and green chillies.
  • Add sabudana and peanut mixture and saute well.
  • Add salt and cook for 5 to 7 mins.Keep on stirring until its done.

Mushroom Masala


Cooking time:20 mins



  • Button mushrooms: 1 medium bowl
  • Onion: 2 finely chopped
  • Tomatoes:1 finely chopped
  • Ginger garlic paste:1 tsp
  • Red chilli powder:2 tsp
  • Turmeric powder:1/2tsp
  • Meat masala:2 tsp
  • Cumin seeds:1 tsp
  • Salt:for taste
  • Oil
  • Coriander leaves:for garnishing

How to prepare:

  • Clean and wash mushrooms and chop it into medium size slices.
  • In a wok,heat oil,add cumin seeds,let it splutter.
  • Add onions and saute until it becomes golden brown.
  • Add ginger garlic paste and saute.
  • To this add tomatoes and mix until it turns mushy.
  • Lower the flame and add all the spice powders.Add little water and mix well.
  • Add mushroom pieces and mix well.cover and cook for 5 to 7 minutes.
  • Garnish with coriander leaves.
  • Can be served with roti,chapatis,rice.



%d bloggers like this: