Monday, March 27, 2017

Gudi Padva Special Batasha ( Gathi chi maal )

Gudi Padwa, Padva or Chaitra Shukla Pratipada is one of the most celebrated festivals especially in the Indian state of Maharashtra. It celebrates the beginning of the traditional Hindu year.

The Gudi is observed at the entrance of Maharashtrain households. So what is it? A Gudi is a stick covered in a bright cloth adorned with brocade or zari that has been topped with Batasha (Gadthi chi maal), neem leaves, twig of mango leaves and a garland of red flowers. This is covered by a silver or copper pot in an inverted position.

Normally in India we can buy batasha from any grocery store.When I checked for Batashe in the Indian stores….They were available packed in plastic packets. However on checking carefully, I noticed that more than half of Batashe were crumbled in the container!! I dropped the idea of buying them. Instead decided to make them at home.


Preparation Time: 5 mins
Cooking Time: 10 mins

  1. Sugar: 1 cup
  2. Water:1/4 cup
  3. Soda:1/4 tsp
  4. Aluminium Foil: 10 inch
  5. Cotton Thread
  1. Mix sugar and water in a  Nonstick sauce pan. Place it on medium heat and keep stirring.
  2. Once the syrup starts boiling and  bubbles start to show from bottom, Stir continuously. 
  3. Switch the gas off. Add a 1/4 tsp baking soda, the mixture will become very light and fluffy.
  4. Pour spoon out the syrup into drops on a foil or pour it on the cotton thread lined on the Aluminium foil.  You need to be really quick and very careful.
  5. Leave aside to cool and harden.

Thursday, March 23, 2017

Chatpati PaniPuri

I don't think that any one needs an introduction to Pani puri. It is a popular and well known "chaat" is the epitome of the indian road side snacks .They are known as “golgappas” in northern India and as”poochkas” in west Bengal. Each region or home have their own version of Pani Puri, in terms of fillings. But I prepared potato and chana stuffing. Puri is a crunchy round hollow ball of deep fried flour and semolina, pani refers to the chilled tangy flavored Mint and coriander water.

To make pani puri recipe at home you can use store bought or homemade puris. Next we need to prepare the tangy pani. The other ingredients for stuffing the pani puri recipe are mashed potatoes, slightly boiled kala chana, sweet tamarind and dates chutney, Green Mint coriander chutny, boondi, sev, chopped onions etc. Chopped onions are optional. Few people prefer it and some may not like it. 

Chatpati Pani Puri:

Chatpati Panipuri
Serve: 4 pax
Preparation Time: 20 mins
Cooking Time: 20 mins


Pani Puri packet  : 1


  1. Water : 6 cups
  2. Fresh tightly packed mint: 3/4 cup
  3. Fresh tightly packed Coriander: 1/2 cup
  4. Green Chilies: 4 to 5
  5. Ginger : 1/4 inch
  6. Panipuri masala: 1/2 tbs
  7. Cumin powder: 1/2 tsp
  8. Lemon Juice: 3 tbs
  9. Tamarind Pulp: 2 tbs
  10. Boondi: 1/2 cup
  11. Black salt: 1 tsp
  12. Salt: as per taste
  1. For making tamarind pulp, soak tamarind in hot water for 20 mins mesh soaked tamarind with fingers and separate pulp from fiber and seeds.strain out all pulp through sieve.
  2. Combine all ingredients and tamarind pulp in blender and grind till it became fine paste using little water.
  3. Transfer paste in to large bowl and add remaining water and boondi it to it, Adjust the spices and tanginess according to taste. Refrigerate for half an hour before serving.

  1. Boiled potatoes: 2 to 3 medium size
  2. Boiled Kala Chana: 1/4 cup
  3. Black Salt: as per taste
  4. Chopped coriander: 1 tbs
  5. Red chilly powder: as per taste
  6. Cumin powder: 1/2 tsp
  7. Chopped Onion: 1/4 cup (Optional)
  1. Soak kala chana overnight and pressure cook them for up to 3 whistles by adding 1/4 tsp salt and water.
  2. Peel boiled potatoes and mash them. 
  3. Mix all ingredients with mashed potato, spicy stuffing is ready.
Assembling Panipuri:
  1. Take puri in your palk, lightly press the top to make small hole in the center of puri.
  2. Stuff the puri with the picy mashed potato stuffing, chopped onion, tamarind date chutny, mint chutny and finally fill the puris with chilled mint coriander pani.
  3. stuff the whole puri in your mouth immediately. Then savor the explosion of flavors.
  4. for small kids, stuff only mashed potatoes without kala chana ,tamarind date chutny and sev.
  5. At last Enjoy masala puri by stuffing mashed potatoes and sprinkling cumin powder, black salt, chaat masala and sev .
Chatpati Panipuri

Summer Special: Kesar Pista Rabdi Kulfi

Kulfi is undoubtedly my most favorite Indian desert, Kulfi was traditionally prepared by evaporating sweetened and flavored milk via slow cooking, until its volume was reduced by a quatar, thus thickening it,The result you get is lacha rabdi texture and believe me it tastes heavenly all by itself . With some flavor added to it, you can serve it cold or hot as rabdi . 

Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier. It comes in various flavours. The more traditional ones are malai, rabdi , rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert.Due to its density, kulfi takes a longer time to melt than Western ice-cream.So basically kulfi is nothing but thickened and frozen rabdi. No other dessert can beat the kulfi.

Kesar Pista Rabdi Kulfi

Kesar Pista Rabdi Kulfi

Serve: 6 Kulfies
Preparation Time: 1o mins
Cooking Time: 2 hrs
Freezing time: 8 hrs

  1. Full Cream Milk: 1.5 lit
  2. Unsweetened Condense Milk : 1 tin
  3. Cardamon Powder : 1 tsp
  4. Saffron strands (Kesar): 10 to 15
  5. Chopped Pistachio: 8
  6. Powdered Sugar: 1/2 cup
  7. Silver Foil
  1. Dissolve the saffron in 2 tbs of Luke warm milk and set it aside.
  2. In heavy bottom nonstick pan heat 1.5 lit of milk,condense milk together and bring to boil on medium flame.keep stirring to avoid burn until it reduced 1/4th volume.
  3. Now add the powdered sugar and chopped pistachio to the thickened milk.Stir well and keep boiling in simmer till the milk becomes thick and the nuts become soft.
  4. Turn off the heat and add cardamom powder and saffron mixture, stir well and allow it to cool.
  5. Pour it in to kulfi mould or use Popsicle mould. freeze for 1 to 2 hrs until it firm, insert ice cream stick in center and continue to freeze for 6 to 8 hrs.
  6. when you are ready to serve unmould gently by washing the side of mould with running water or rub all sides with both hands.
  7. Garnish with silver foil.
  8. Serve and Enjoy! I am sure you will fall in love with this Home Made Kulfi with just one lick.
Kesar Pista Rabdi Kulfi

Wednesday, July 20, 2016

Mushroom Spaghetti with Garlic Tomato Sauce

For me pasta is spaghetti. Of course I like the others as well, but spaghetti is special for me. 
Eating pasta without a sauce is like having a burger without ketchup and mayo. It still tastes well, but you closely miss a feast! Using canned pasta sauce has become so popular recently. Besides being practical, they are also cheap and time saving, but they never taste like homemade sauce. 
For my tomato mushroom spaghetti sauce, I used some onion, garlic and dried basil to make the taste of tomato and mushroom richer. You know, garlic is an incredible ingredient for any recipe, especially for the sauce recipes. I had added corn kernels in to it because i like little sweet bite in pasta. It was no different for this one, the moment I added it to the pan, our kitchen was filled with that irresistible smell.
Eating spaghetti is enjoyable, it is extremely yummy, the cost is almost nothing, and the best of all, the kids like it. 

Mushroom Spaghetti with Garlic Tomato Sauce

Serve: 4 pax
Preparation Time: 15 mins
Cooking Time: 15 mins

  1. Spaghetti: 3/4 Packet (300 gms)
  2. Mushrooms (chops 1/4): 10 nos 
  3. Tomato (Boilled and peeled skin): 6 nos
  4. Tomato Sauce: 1/2 cup
  5. Garlic (Minced): 4 cloves
  6. Onion(finely chopped): 1 no
  7. Corn Kernels: 1/4 cup
  8. Dry basil: 1 tsp
  9. Oregano: 1/2 tsp
  10. Red Chilly Flakes: 1/2 tsp
  11. Olive Oil: 2 tbs
  12. Salt: as per taste
  13. Cheddar Cheese(Grated): 1/2 cup
  1. Cook the Spaghetti according to sliglty less than mentioned on package instructions.
  2. Heat the oil in a large pan.
  3. Add the garlic and onion and Stir for 5 minutes.
  4. Add the mushroom and corns cook for 15 minutes stirring occasionally
  5. Add the minced peeled tomato,Tomato Sauce, salt, basil, Oregano and red chilly flakes.
  6. Drain the spaghetti, do not through water.Set aside.
  7. Cook Sauce for 10 mins, later add 3/4th  cup water (strained from spaghetti)
  8. Cook for a final 10 minutes (you can lower the heat for the last 5 minutes), keep little sauce aside for topping
  9. Mix the spaghetti and the sauce for a few minutes until mixed well.
  10. Turn off the heater
  11. Serve hot
  12. Top with the extra sauce  and cheese.

Tuesday, July 19, 2016

Malai Kofta

Malai Kofta is classic North Indian curry originated from the Mughlai Cuisine. Koftas are made with Potato and Paneer and stuffed with dry fruits, added into yummy and silky onion and tomato based gravy. 
This is a rich dish perfect for parties and special occasions. Malai Kofta goes very well with Naan, Paratha, Kulcha or Jeera rice.

Malai Kofta

Malai Kofta
Serve: 6 pax
Preparation Time: 20 mins
Cooking Time: 20 mins

  1. Boiled Potato (Medium Size) : 4
  2. Cottage Cheese(Paneer) : 200 gms
  3. Tomato: 8 nos
  4. Onion: 2 nos
  5. Garlic: 5 cloves
  6. Ginger: 1 inch
  7. Cashew Nut: 1/4 to 1/2  Cup
  8. Bay leaf: 2
  9. Cinnamon Stick: 1
  10. Cumin seeds: 1/2 tsp
  11. Kasoori methi: 1/2 tbs
  12. White pepper powder: 1/4 tsp
  13. Cardamon Powder : 1/8 tsp
  14. Turmeric Powder: 1/4 tsp
  15. Red Chilly Powder: 1 tsp (as per taste)
  16. Garam Masala: 1/2 tsp
  17. Raisin: 20 to 25
  18. Cumin Powder: 1/2 tsp
  19. Fresh Coriander chopped: 1/2 cup
  20. Corn Flour : 1/4 cup
  21. Milk: 1/2 cup
  22. Oil : for frying
  23. Butter:2 1/2 tbs
  24. Fresh Cream: 1 tbs
Procedure: This is two step procedure


1. In a big bowl mash together boiled Potatoes, Paneer, Salt, Cumin Powder, White pepper powder and chopped fresh coriander.

2. Than Using fine grater grate this mixture it will give smoothness to koftas and than it will bind easily.

3. Take a small portion from the mixture and flatten it and then stuff it with Raisin and then roll and make round balls from it.

4. Roll the balls in dry corn flour and then dust off the extra corn flour.

5. Heat oil in a deep pan and deep fry the koftas till golden in colour. Drain on a tissue paper and keep aside.


1Soak cashew nuts in warm water for 15 minutes and then drain the water

2. In Karahi heat 1/2 tbs of butter than Add Cumin seeds allow it to splutter. 

3 . Add Onion, garlic and ginger in Karahi and saute till it become golden brown.

4. Now Add Chopped Tomatoes and soaked Cashew nut  in Karahi and cook it for 5 mins without lid. and allow it to cool for 5 mins.

5. Grind Tomato Onion till it become smooth puree.
6. Heat 1 tbsp of butter in a Karahi and add bay leaves,cinnamon and fry for few seconds
7.Now add tomato Onion puree and cook for approx 5 minutes, partially cover the pan with a lid to avoid splattering.
8.Then add turmeric,chili powder,cardamom powder,Garam Masala. Mix well and saute till the oil start separating.
9.Now add approx 1.5 cups of water and 1/2 cup of milk and let it simmer till it thickens,will take approx 10 minutes.

10 Add salt ,cream, garam masala and crushed kasoori methi. Simmer  for a minute .
11. Strain gravy  for smooth consistency and reheat it again and then add chopped fresh coriander and 1 tsp butter
12. Just before serving arrange the hot koftas in the serving dish and pour the hot gravy over them and garnish with coriander and fresh cream.

Sunday, June 26, 2016


Hummus . . . a creamy, garlicky, lemony,  protein-packed dip.

The word hummus is the Arabic word for chickpea (also known as a garbanzo bean).  In fact, this dip is technically called hummus bi tahini, meaning chickpeas with tahiniHummus can be as easy as opening a can of chickpeas and blending it with a few other ingredients.  You can get somewhat decent hummus that way, but you will never get silky-smooth hummus.To  get that really fresh flavor and smooth texture, the best thing to do is use dried chickpeas, soak them for 8-12 hours, boil them until tender, and then make hummus right on the spot, with the hot chickpeas.  

One more thing.While yogurt might not be the most traditional ingredient in hummus, it will make your hummus velvety and creamy.  For more authentic hummus, just add extra cooking water, but I find that just a tablespoon or two of yogurt makes for a lovely smooth and creamy hummus.


Arpi's Kitchen

Serve: 4 pax
Preparation Time: 20 mins
Soaking Time: 8 hrs
Cooking Time: 10 mins

  1. Boiled chickpeas: 2 cups
  2. Tahini: 1/4 cup 
  3. Lemon juice: 6 tbs
  4. Minced Garlic: 1.5 tbs (You can vary it as per your taste)
  5. Yogurt: 2 tbs
  6. Salt: as per taste
  7. Extra Virgin Olive oil: 1/4 cup
  8. Chopped Parsley: 1 tbs
  9. Paprika powder: 1/2 tsp (Optional)
  10. Red Pepper: for garnish(Optional)
  1. Pour Tahini and lemon juice into your food processor and pulse until creamy and pale in color. 
  2. Add salt, and pasted garlic to your lemon-tahini sauce.
  3. Pour chickpeas and sauce into a food processor and blend until well incorporated.  Add yogurt and Olive oil process again for another minute.
  4. Let this all run in your food processor until silky smooth, for a couple of minutes. 
  5. Refrigerate for a couple of hours for best flavor.
  6. Serve drizzled with olive oil, and any of the following:  sprinkled with paprika and cumin, and garnished with chickpeas, olives, pickles, or parsley.   
Notes: Use Hot chickpeas because each chickpea has a little skin on them. Freshly boiled chickpeas' skins are soft and will break down in the food processor, to make a silky smooth hummus.  But if you used cooled (and especially canned) chickpeas, the skins will have hardened and your hummus will have a grainy texture.

Wednesday, June 22, 2016

Grilled Vegetable Salad

Grilled Vegetable Salad is colorful, healthy, pretty quick and easy enough to prepare for a midweek meal, and works well as either a vegetarian main course or as a side dish to any almost kind of grilled meat. I didn't grilled all vegetables because I didn't want to loose crunch of cucumber and lettuce. You can add any cheese of your choice for making it more delicious, but if you don't wanna no worry even without cheese It will taste great warm or at room temperature .
Enjoy this delicious salad. 

Grilled Vegetable Salad

Serve: 4 pax
Preparation Time: 10 Mins
Cooking Time: 8 mins


  1. Broccoli Florets: 15 nos
  2. Cherry Tomato: 10
  3. Bell Pepper square chops : 1 cup
  4. French Beans (1 inch): 1.5 cup
  5. Cucumber chops  : 1.5 cup
  6. Carrot Cubes : 1 cup
  7. Mushrooms (half): 15 nos
  8. Spring Onion (white portion with little greens finely chopped): 1 cup
  9. Black Olives: 10 nos
  10. Lettuce : 1 no
  1. Extra virgin olive oil : 1.5  tbs+ 1/2 tbs for grilling
  2. Apple Cider Vinegar: 2 tsp
  3. Honey : 1 tbs
  4. Thyme: 1 tsp
  5. Black pepper: as per taste
  6. Salt: as per taste
  7. lemon juice: 1 tbs

  1. Prepare and slice all your veggies, place in a large bowl and drizzle with olive oil, salt.
  2. Heat Grill pan to medium high heat. Working in batches, Broccoli,green bell peppers, Beans,Carrots,Mushrooms,  spring onion, cherry tomato for 6 to 8 mins total.
  3. Transfer to a large platter as done. Set aside to let cool.
  4. In a small bowl whisk all dressing ingredients  together until well incorporated.
  5. In a large bowl, combine grilled vegetables,Cucumber, lettuce olives and dressing and Toss and serve immediately or cover and chill until ready to serve.
  6. Add cheese and nuts if so desired.