Nami's Cookbook

Chole has a variety of names and styles in which they are cooked. This Peshawari Chana is boiled with tea bags for an extra flavour and cooked with spices making it even more delicious. Actual recipe uses kabuli chana (chickpeas). I have used red chana in this recipe. Step by step method : Soak chana overnight in water or for 8 to 9 hours. Drain and rinse them. In a cooker take the chana, cardamoms, cinnamon, cloves and bay leaf. Add enough water. Pressure cook the chana for 10 to 12 whistles or till the chana have softened and completely cooked. Then add chopped onions. Stir and sauté the onions till they turn golden brown.  Add the tomatoes and spice powders except amchur powder and garam masala powder. Mix well and sauté till the tomatoes become mushy and you see oil oozing out. Add the cooked chana. Reserve the stock. Add amchur powder. Mix well. Add the stock. (for semi dry gravy, u can add ½ cup of stock and if u want more gravy u can add upto 2 cups of the stock or water) No...

Saagu is a side dish served with poori and set dosa in many South-Indian hotels. It is a very flavourful dish with roasted spices,coconut and lots of vegetables. This recipe is prepared with traditional, typical and authentic style. Recipe Card :  Print Mixed Vegetable Saagu Yield: 3-4 servings Author: Namitha Shenoy Prep time: 5 M Cook time: 15 M Total time: 20 M A restaurant style typical, traditional and authentic recipe made with mixed vegetables in roasted spices and coconut masala which is served with puris and set dosas Ingredients: Mixed Vegetables (Carrot, Potato, Beans, Green Peas, Cauliflower diced – 2 cups Tender Cashewnuts - a handful Onion (chopped) – 1 Mustard seeds – ½ tsp Curry leaves – 1 sprig Oil/Ghee – 1 tbsp Salt to taste To grind : Cinnamon stick – 1” Cloves – 4 Marathi Moggu – 1 Fresh Coconut (grated) – ½ cup Poppy seeds (roasted) – 1 tbsp Roasted chana dal – 1 tbsp Green chillies (slit) – 5 (You can add more if u want more spicy) Coriander leaves (roughly c...

 I keep experimenting with oats everytime. Here is what I have came up with, Oats Neer dosa. It turned out to be super soft neer dosas. Tastier than normal neer dosa.   Normally we prepare neer dosa using rice and fresh grated coconut. I have skipped coconut in this recipe. Step by step method : Wash and soak rice and oats together with sufficient water for 2-3 hrs.Drain the water and grind to a smooth batter adding enough water.Transfer it to a vessel and add salt. Add more water to make the batter thin and flowy.                         Heat a pan (I used cast iron dosa pan), spread little oil over the pan with a small piece of  cotton cloth or tissue. Stir the batter and take a ladle full of it. Pour the batter moving outwards to inside and fill in the gaps with some more batter. Cover the lid and cook Neer dosa till done. (Don't brown or flip it). Make a triangular fold on pan and remove it on a pla...

Chicken Kubera is a signature dish by Kudpi Raj maam. The dish which I was waiting to try from a long time. :) A yummy starter, which can be prepared from the ingredients readily available in your kitchen. Vegetarians can try this recipe using Cauliflower, Paneer, Mushroom and Baby corn. I tried to make a healthier version of this recipe. Thought to bake instead of deep frying, but couldnt do so coz of power cut :(. Will definetely try baking next time. :) Actual recipe : CLICK HERE And my version of this recipe is below. Recipe Card : Print Chicken Kubera Yield: 3-4 servings Author: Namitha Shenoy Prep time: 4 hour Cook time: 45 M Total time: 4 H & 45 M Ingredients: 1. Chicken without skin – 2 kg with bones cut into 2" pieces 2. Salt to taste 3. Lemon Juice – 1 medium 4. Kasoori Methi – 1 tbsp 5. Kashmiri Chilli powder – 1 tbsp + 1 tsp 6. Red Chilli powder – 1 tbsp + 1 tsp 7. Ginger - Garlic Paste – 1 tbsp 8. Turmeric powder – ½ tsp 9. Coriander powder – 1 tsp 10. Cumin powd...

 This is one of my favourite of parathas. Whenever I feel bored of plain chapatis & rotis, I always prepare parathas. So here is one. :) Step by step method : Mix flour, oil, salt and enough water. Knead into dough. Make sure the dough should neither be too soft nor too hard. Cover with a damp cloth and keep it aside for 15-20 mins. For the filling : Wash and clean cauliflower properly. Blanch cauliflower in boiling salt water for 5 mins. Immediately put it in cold water to stop cooking. Drain properly. Make sure no moisture remains. Now finely grate blanched cauliflower and mix other ingredients under for filling. Keep it aside. For rolling into parathas : Take a lemon sized ball of the dough. Roll this into a small disc and place a tbsp of filling in the center and cover the dough. (Seal it properly. Also make sure you won’t add too much filling). Roll this into a paratha either thick or thin.                Now heat a griddle. Put the ...