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Veg Takatak

Veg Takatak the name is fun so is the dish fun to make. Its quick to make and easy.

 Ingredients:
  •  3 Boiled potatoes 
  • 1 Carrot grated
  • 1/2 cup Shredded cabbage
  • 1/2 cup boiled peas 
  • 1 finely chopped capsicum
  • 2 Chopped green chillis
  • Freshly chopped corriender leaves
  • 1 tsp Red chilli powder
  • 1 tsp Cumin powder
  • 1 tsp Corriender powder
  •  2 tbsp Besan
  • 4 tbsp rice flour
  • Salt to taste
Ingredients for Gravy:
  • Paste of 2 onions
  • Paste of 4 tomatoes
  • 2 Tsp Ginger-garlic paste
  • 4 Black peppercorn 
  • 2 tsp red chilli powder
  • 2 tsp cumin powder
  • 1 tsp corriender powder
  • 4 tsp garam masala
  • 1/2 Milk 
  • 2 tbsp butter
  • Salt to taste
Method:
For making balls:
1. In a bowl mix all the vegetables to together. Add all spices, besan and rice flour. Add salt and mix well.
2. Make small oval size balls and deep fry till medium golden brown. The balls should not be too soft or too hard.
3. The balls are ready.

For gravy:
1.Heat oil in pan. Add cumin seeds and hing. Add black pepper. Now add onion paste and saute for 5 mins.
2. Add ginger-garlic paste and saute till half done.
3. Now add all the spices and tomato puree. Mix well and let the masala cook till you see oil on the sides.
4. Now add water and milk to the gravy and make semi thick gravy. Add salt and kasoori methi. Let it mix and boil till the gravy is well cooked.
5. Just before serving add the balls and let it boil for 5 mins.
6. Garnish with freshly chopped corriender leaves and serve hot.
7. Enjoy!

Kashmiri Dum Aloo

Kashmiri Dum Aloo is vibrant curd based gravy with baby potatoes added to the gravy.


  • Ingredients:
For Potatoes:
6 nos Boiled Baby potatoes or potatoes
1/2 tsp garam masala
1/2 tsp cumin seeds
1 1/2 tsp ghee/butter

For gravy:
2 small size onion slices
3 tomatoes chopped
2 tsp ginger-garlic paste
Fresh corrieder leaves for garnishing
1 tsp whole black peppers
2 nos dry kashmiri red chilli
2 tez patta
1 1/2 tsp cumin seeds
6 nos cashewnuts
1 tsp Khuskhus
11/2 tsp melon seeds
3 tbsp curd
1/3 cup milk
1 tsp red chilli powder
2 tsp kashmiri red chilli powder
1 1/2 tsp corriender powder
1 1/2 tsp cumin powder
Pinch of Mace powder
Pinch of Nutmeg powder
1/2 tsp fennel powder
1 1/2 tsp kasuri methi
2 tbsp Oil 
Salt to taste

  • Method:
1. Heat oil in a pan add cumin seeds, whole peppers, dry kashmiri red chilli, tez patta and khuskhus. Fry for few seconds. Add ginger-garlic paste and saute for a minute.
2. Add onions and saute till they are translucent.
3. Add red chilli powder, kashmiri red chilli powder, cumin powder, corriender powder. Mix well. Add tomatoes cashewnuts and melon seeds. Mix and let the masala cook till well done. Add little water to avoid the masala being burnt.
4. Till the masala is getting cooked lets make the potatoes.
5. Heat ghee/butter in pan add cumin seeds. Now add boiled potatoes and saute them till they are light golden brown. Sprinkle some garam masala and saute for a minute. Keep aside.
6. Once the the onion tomato masala is cooked, cool for sometime and grind to a fine paste/gravy.
7. Heat ghee in a same pan add the onion-tomato paste and saute for a minute. Add curd and mix well. Cook for some time. Add milk and little water to get semi thick consistency gravy.
8. Add fennel powder, mace powder, nutmeg powder, kasuri methi and salt. Mix well and let it cook for some time. Add potatoes.
9. Garnish with fresh corriender leaves.
10. Serve hot with Chapati/indian bread or Naan and rice.

Tip : If you dont have baby potatoes use normal potatoes and cut them in big size cube.




Boondi Ladoo / Boondi che Ladoo

Boondi Ladoo are most delicious variety of ladoo in Indian cuisine. They are specially made during Ganapati festival and Diwali festival.
Ingredients :
To make boondi:
  • 1 cup Besan / Gram flour
  • 1/2 cup Water
  • Pinch of Orange colour or Yellow colour its optional

For Syrup:

  • 1 1/2 cup Sugar
  • 1 cup water
  • Pinch of Orange colour or Yellow colour its optional

For Ladoos :

  • Chopped Almonds & Pistachio
  • Green cardamom powder
  • Oil to fry boondi

Method to make Boondi :

1. In bowl sieve besan/gram flour to eliminate any bowls. Mix water and colour and make a fine paste with no lumps. The mixture should be dropping consistency not very thick not thin.
2. Heat oil enough hot to fry the boondis.
3. Through a perforated spoon drop the mixture in a oil and you will see small balls falling.
4. Fry the boondi and drain the excess oil.
5. In container mix sugar, water and color to make sugar syrup. The sugar should reach half thread or 200 degree on candy thermometer.
6. While the sugar syrup is getting ready, in a food processor add boondi and rotate for 2-3 seconds. The boondi is ready.

7. The syrup is ready.
8. Add all the boondi, green cardamom powder and chopped almonds and pistachio. Keep some pistachio of garnishing.

9. Mix the mixture and let it cool to handle. Do not let it cool completely as the mixture will harden.
10. Make the ladoos and garnish.
11. Enjoy!