The Moutwatering Hariyali Mix Veg Sabji!!

Have you ever tried Hariyali Mix Vegetable Sabji?

If not,then it’s worth a try as it is one of the tastiest and healthiest sabji on the block. I made it as an experiment in my house and now it has become one of the most regular sabjis that we make once a week.

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Chopped Spring Onion: 1/2 bowl

Chopped Tomato: 1/2bowl

Besan ke Gatte (boiled)* : 1/2 bowl

Matar: 1/2 bowl

Chopped Cauliflower: 1/2 bowl

Chopped Spinach or Palak: 1 bowl

Chopped Green Chili: 1 piece

Ginger: 1 small piece

Mint Leaves

Fresh Curd: 2 tbsp

Vegetable oil: 2tbsp

Spices:  Mustard Seeds, Asafetida,  salt, red pepper, coriander powder, turmeric , kasuri methi



1) Take oil in a pan. When oil is heated, add mustard seeds and asafetida.

2) Add grated ginger and green chilli.

3) Now add spring onion and saute them for 2 minutes. Now add tomato and again saute it for 2 minutes.

4) Add all the remaining vegetables, besan ke gatte and the spices (except kasuri methi) mentioned above. Mix them well and let them cook on medium flame for 15-20 minutes.

5) Now add curd and kasuri methi in the end. Mix them well and garnish with mint leaves.

How to make Besan ke Gatte?

Take 1 cup besan ( gram flour or chickpea flour) and mix salt, hing (asofetida), red chili powder, turmeric, cumin seeds and fennel seeds powder. Also add one teaspoon oil. Add little water and make dough of it. Make long rolls out of it . Boil it for 15 minutes in water. Cut the roll now in small round pieces.

Serve Hariyali Vegetable hot with garam chapati :). Enjoy!!




Daal Baati in Rajasthan is considered a speciality and normally takes a lot of time to prepare it.

But with kids around, you hardly can find any time to cook it. So today I made it with a unique way of making this delicious recipe in quick time for lunch.




Mung Daal: 1/3 bowl

Chana Daal: 1/3 bowl

Urad Daal : 1/3 bowl

Ginger: 1 piece

Green Chili: 2 piece

Coriander Leaves

Clarified butter or Ghee: 2 tablespoon

Spices As per taste: Salt, Asafetida, Red Pepper, Turmeric, Cumin Seeds (jeera),  Garam masala

Lemon – 1 piece


  1. Wash the daal and add 2.5 cups of water in a pressure cooker. Add salt and turmeric. Close the lid once the water starts boiling and take two whistles.
  2. In a pan, take ghee and heat it. Now add cumin seeds and asafetida.
  3. Now add chopped ginger and green chili to it. Saute for 2 minutes and add red pepper and garam masala now. Immediately now put this Tadka in the pressure cooked daal.
  4. Garnish it with coriander leaves and add lemon juice as per taste.

Plain Cooker wali Baati: 


Mota Aata or Whole Wheat Flour : 2 bowls

Desi Ghee – 1/2 bowl

Salt, Ajwain (as per taste)


  1. Mix all the above ingredients and make a tight dough out of it.
  2. Now make round circular balls ( just like what we make for chapati).
  3. Put the cooker on gas and remove the whistle out of the lid.
  4. Grease the cooker with one tablespoon of ghee. When the ghee becomes hot, put the baatis or round circular balls in the cooker. Keep only that many baatis so that they are in one line touching the surface in one layer only and are not on top of each other.
  5. Close the cooker with the lid now. Now let them cook on medium flame for 15 -20 minutes. Now in between, make sure that you shake the cooker well with hands without removing the lid every two minutes.  The cooker can be shaked by grabbing the cooker by handle and rotating it sideways or upside down ( make sure cooker is tightly closed with its lid). This is done so that baatis are cooked from all the sides properly.
  6. Serve the baati hot. There is no need to dip the baatis in ghee before serving.
  7. The benefit of this baati is that ghee is used less and it can be cooked jhatpat.

My family  loved this baati, let me know what your familys’ reaction was.


Bachpan ke dino ko yaad Karein to sabse pehle yaad aata hai doston ke sang garmi ke dino mein college jate hue Roadside Jaljeera peena…

And today that’s why I made thanda thanda Roadside Jaljeera to relive the good old days

3 cheers to friends and Thai awesome drink–



Water- 2 glass

Mint leaves-8-10

Corriander leaves- 5-7

Lemon Juice- 2 tbsp

Ginger Juice- 1 tsp

Bundi- 2 tbsp

Black salt, salt, roasted Jeera as per taste

Crushed ice as per your choice


  1. Mix all ingridients except water in mixer and churn properly for 2-3 minutes
  2. Take it out in bowl then add water and crushed ice.
  3. Garnishing with bundi

It is ready to serve.

You may add soda water if you want.

Indian Snacks: Jhatpat Suji Fingers

My kids are always in a hurry in the morning ( well who is not 🙂 🙂 ), so I have to make jhatpat breakfast for them on weekdays.

Here is one such breakfast or snacks recipe ( SUJI FINGERS) that can be made quickly in the morning or evenings.



Breads :4 slices

Suji :1 bowl

Fresh Curd: 2 tablespoon

Green Chili: 1 piece

Water: 1 bowls


Spices: Salt, Red Chili Powder, Chaat Masala, Garam Masala


  1. Add fresh curd to the sooji along with all the spices and mix it thoroughly. Now add water to the mixture and mix it again. Keep this mixture aside for 10 minutes.
  2. Take one piece of bread and dip it in this mixture.
  3. Take a non-stick pan and brush it with oil.Put the dipped bread in the pan and heat it from both the sides.
  4. Once it has been cooked from both the sides, cut it into long pieces. Sooji fingers are ready.
  5. Serve hot with garma garam chai and green chutney.

Makar Sankranti Special : TIL KE LADDU

Lohdi and Sakraant holds a special place in Indian culture. We celebrate these festivals in grand style and lot of food and sweets are made to celebrate these festivals.

One of the main sweet prepared is TIL KE LADDU.

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Here is the recipe:


White Til or Sesame : 250 gm

Grated Gud or jaggery : 250 gm

Ghee: 1 tbsp

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1) Roast Til in a pan for 10 minutes on medium flame.

2) Take grated jaggery and mix til and gud together. Churn them together in a mixer for 2-3 minutes.

3) Now make circular balls out of it and Til ke Laddu are ready to be eaten.

Enjoy til ke laddu with your family on lodhi or sakraant 🙂

Lodhi or Sakraant Special: Til ki Chakki or Barfi!!

Lohdi and Sakraant are a week away but holds a special place in Indian culture. We also celebrate these festivals in grand style and lot of food and sweets are made to celebrate these festivals.

One of the main sweet prepared is TIL KI CHAKKI OR BARFI. I made them yesterday for my family and everyone just loved them. Here is the recipe:

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White Til or Sesame : 2 bowl

Grated or Crushed Gud or jaggery : 1.5 bowl

Ghee: 1 tbsp


1) Crush the til in a mixer.

2) Take a pan, add ghee and jaggery in it. When jaggery is melted, add crushed til in it.

3)  Mix it thoroughly.

4) Now on a flat surface or a tray, brush  ghee on it. Now immediately collect the Til mixture and spread it flat on the tray.

5) After 5 minutes, cut square pieces.

Enjoy til ki chakki or barfi with your family on lodhi or sakraant 🙂