Kadhi Pakora


Prep Time: 30 mins
Cooking Time: 30 mins
Cuisine: North Indian


For Pakora:
1 cup of gram flour
1 medium size onion, chopped
1 tbsp ginger-garlic paste
1 tsp ajwain seeds(carom)
1 tsp red chilli powder
½ tsp salt or to taste
¼ tsp turmeric powder
oil for deep frying
½ cup water

For Kadhi:
2 tbsp besan
2 cup curd or plain lassi
1/2 onion, sliced
1 tsp ginger-garlic paste
2 red chilli, whole
1 tbsp curry leaves
cumin seeds(jeera)
1 tsp garam masala
one pinch of asafoetida(hing)
¼ tsp turmeric powder
salt to taste
2 tbsp mustard oil
coriander leaves
water as required

How to Make Pakora

Step 1:In a bowl, combine gram flour, Turmeric powder, carom seeds, red chilli powder, onion, salt and ginger-garlic paste. Mix well. Now add enough water and make a thick batter. Whisk it till becomes fluffy. Keep it aside for ten mins.
Step 2:Heat the oil in a kadhai or pan. Take a full spoon of batter and drop it in the kadhai very carefully. Drop the batter 5-6 times. Deep fry on medium flame till golden brown. Drain the oil from pakoras and keep aside on absorbent napkin.

How to Make Kadhi

Step 1:In a bowl, take gram flour, curd or lassi, turmeric, chilli powder, ginger- garlic paste and garam masala. Beat it with hand beater or blender. Now add water and beat again, make smooth mixture without lumps.
Step 2:Heat the oil in a kadhai or pan. Add cumin seeds and saute a min, now add asafoetida, whole red chilli, curry leaves and onion now mix and saute it till onion becomes light brown. now add kadhi mixture and mix it well. stir it for continuously 3-4 mins. If mixture becomes thick, add sufficient water and cook it 5-6 mins.once the kadhi comes to boil, add salt to taste and mix well.
Step 3:Now add fried pakoras. Mix well and cook it for 5-6 mins.Turn off the flame. Garnish with coriander leaves. Now serve hot pakora Kadhi with rice or roti.

Kurkura Karela (Fried Bitter Gourd)


Preparation Time: 20
Cooking Time: 20 mins
Cuisine: North Indian

4 medium size karela(bitter Gourd)
1 medium size onion, sliced
1 tbsp ginger-garlic paste
1 tsp salt or to taste
1 tsp ajwain(carom seeds)
1 tsp  red chilli powder
1 tsp  garam masala powder
1 tsp turmeric powder
1 pinch of asafetida
1 tsp amchur powder(dry mango powder)
1 tsp fennel seeds
1 tsp cumin seeds
2 tbsp besan
2 tbsp mustard oil
2 tbsp coriander leaves

How to Cook:

Step 1: Peel karela and cut it into thin strips. Remove the extra seeds. In a bowl, add the karela. Now add 1/2  tsp of turmeric and salt and mix well. Now leave it for 15-20 mins. After  20 mins drain extra water from karela.
Step 2: Put the karela into a bowl. Add sliced onion, sprinkle ajwain, turmeric, amchur, garam masala, chilli powder, asafetida, ginger-garlic paste, dry besan and salt. mix well all ingredients with the karela.
Step 3: Heat oil in a kadai or pan on medium flame. Now add fennel seeds, cumin seed and red chilli. Saute it till brown now add the karela mixture. Mix well. Cover and cook for 5 mins. Stir in between. Now cook it without lid on very low flame until the karela and onion become brown. Keep on stirring until karela becomes crisp. Now its ready for eat. Garnish karela with coriander leaves. Serve it hot with roti, naan, rice or as a snack.

Raw Mango Chutney


Time:10 mins
Cuisine: Indian
Serve: 5

Ingredients :

1 medium size raw mango
1/2 cup mint leaves, chopped
1/2 cup coriander leaves, chopped
1/2 green chilli, chopped
1/2 inch ginger, chopped
1/2 onion, chopped
1 garlic clove, chopped
1/2 tsp salt
2 tsp sugar
1/2 tsp cumin seed
a pinch of hing (asafetida)
1 tbsp water


How to make :

Step 1: Wash raw mango. peel and cut it into small pieces. And remove the seed.
Step 2: Take a chutney jar. put all ingredients in it. Grind all the ingredients with little water to a smooth paste.mix it well. Mango chutney is ready to serve. You can serve it with dal, rice, roti and pakora etc.

Manchurian Recipe


Preparation time: 45 mins
Cooking time: 15 mins
Serves: 4





Manchurian Balls:

  1. 1 cup grated cabbage/cauliflower
  2. 1 cup grated carrot.
  3. 1 cup chopped capsicum.
  4. 2 green chopped chilli
  5. 2 tbsp chopped onion
  6. 2 tbsp Chopped coriander.
  7. ½  tsp ginger -garlic paste.
  8. 2-3 tbsp maida.
  9. 1 tsp corn flour.
  10. 1/2 salt or add as per taste
  11. 1  tsp soya sauce


  1. 1 to 2 tbsp oil 
  2. 1 chopped onion
  3. 1 chopped green chilli
  4. One tomato paste
  5. ½ tbsp  ginger-garlic paste
  6. 1  tbsp soya sauce
  7. 1 tsp vinegar
  8. 1 tbsp tomato ketchup
  9. ½ tsp cumin seeds
  10. ¼ tsp red chilli powder
  11. 1-2 tbsp corn flour dissolved in ½ cup  water
  12. Salt and black pepper to taste
  13. Coriander leaves for garnishing.
  14. 1 cup of water

How to Cook:

Step 1- For Manchurian Balls

Take a bowl  and add grated cabbage, carrot, chopped capsicum,green chilli, ginger-garlic paste, onion, coriander ,salt,maida, corn flour and soya sauce. Now mix well. Make small balls and keep it aside.

Step 2

Take a kadhai and put oil in it. Heat the oil and put the Manchurian balls.  Deep Fry the balls on medium flame till brown. Keep aside when done.

Step 3-  For Gravy

Heat oil in a kadhai. Add cumin seeds and chopped chilli and saute for a minute. Add onions and cook till brown. add ginger-garlic paste and saute for a minute. Now add red chilli powder and tomato paste and cook it for 1 minute. Now add soya sauce, tomato ketchup and vinegar and mix it well.

Step 4

Add Manchurian balls and mix well. Add cornflour paste and cook till the sauce turns thick and transparent. Sprinkle coriander leaves for garnishing and serve  hot.