Monthly Archives: January 2017

As time progresses..


I just wanted to update a couple of recipes here. These are ones that I made well in the first place (else I wudnt have posted at all!!). However, recently I find myself improving every time i make them.  These improvements are both photographic as well as culinary!
however, I’m just posting the photograpic evidence… will wait for technology to provide the culinary proof!! 😉



Wishing everyone a happy new gastronomic year!!

Chole + Chapati


Hi Everyone! Wish you all a very happy New Year 2017.

With the new year comes the resolution that I’ll blog a bit more… and this time I do hope I keep to it! Well, here is a recipe with a different take to start off the year.

Chole is usually eaten with bathura (large maida-based puri), and made in a typically masaledar style. The version I speak about is something that doesn’t use masala in the traditional form, but gives it a twist that can be made healthier and at home. This particular version is made by my mother-in-law, and this is now how I make chole at home.



  • 2 cups – kabuli chana (soaked overnight)
  • 2 large potatoes
  • 2 large ripe tomatoes, chopped
  • 12 green chillies
  • 1/2″ piece of ginger
  • 1/3 cup grated fresh coconut
  • 2 tsp khus-khus
  • small lemon-sized ball of tamarind (washed well)
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • salt to taste
  • curry leaves and chopped coriander for garnishing
  • oil for cooking
  • water as needed


  • Grind the khus-khus to a fine powder. Add the coconut, chillies, ginger and tamarind and grind. Add water to make it a thick fine paste. Set aside.
  • Steam-cook the peeled and chopped potatoes with the chana. Mash the potatoes and set aside
  • In a wide-bottomed cooking dish, add about 2 tbsp of oil and add the cumin seeds.
  • Once the cumin starts sputtering, add the tomatoes and braize till it is completely soft and mashed up.
  • Add the chole, potatoes, and the khus-khus paste and mix well.
  • Add salt and turmeric and mix. You may add water if needed.
  • Cook till the ingredients have blended well and it gets a bit thick.


  • turn off the flame and add curry leaves and coriander and set the lid to rest for a 25-20 mins.

Serve hot with rotis or puri!